Wednesday, April 25, 2012

Creamed Chipped Beef (SOS)

This particular recipe is comfort food at its best. My son, Eric, and my Stud Muffin request this breakfast the most. The saltiness of the chipped beef with the rich creamy white sauce will make your fat cells sing. It's a toss up as to whether or not you want it served over biscuits or toast. Some like it for breakfast, but it works well for dinner too. Creamed Chipped Beef, or SOS, in the army lingo. Toast, or biscuits. Decisions, decisions. Either way, you will love it!

Creamed Chipped Beef
  • 1 (4 oz.) package chipped beef
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 2 cups milk
Cut beef into bite size pieces and set aside.

In a Dutch oven pot melt butter over medium heat. Add flour and mix well with a wire whisk. Gradually add milk stirring constantly until mixture almost comes to a boil, add meat, reduce heat and stir together well, let simmer until thickened. Serve immediately over toast or biscuits.

My family loves this served with Pillsbury Grand's biscuits (reduced fat) 8 pk. If eating with biscuits start baking the biscuits first, then make the creamed chipped beef while biscuits are baking. Great for breakfast or dinner. This recipe will make your fat cells sing!!!

Monday, April 2, 2012


Paella, and the magical ingredient in this awesome dish is saffron. It has a wonderful flavor that you will not be able to duplicate. This is an easy dish to feed a large crowd and has a little bit of everything in there. So try this little oven baked twist instead of simmering in a large skillet. Enjoy!

  • 1 lb. Shady Brook hot or sweet Italian sausage (cut in half)
  • 4 cups long grain white rice
  • 8-10 boneless skinless chicken halves
  • 8 cups chicken broth or prepared chicken base
  • 2 green bell peppers, cut into chunks
  • 2 red bell peppers, cut into chunks
  • ½ lb. fresh mushrooms, cut in half
  • 2-3 packs saffron (3 grains) or ½ tsp
  • 1 cup salsa
  • 2 large onion cut into chunks
  • 1 ½ lbs. andouille sausages, cut into 2-3 inch pieces
  • 1 ½ dozen baby clams, cleaned
  • 2 lbs. shrimp, large
  • 2 lbs. mussels, cleaned
Brown hot turkey sausage, set aside. Meanwhile, in a very large roasting pan add rice, chicken, broth, green pepper, mushrooms, saffron, salsa and onion. Mix well. Add raw chicken and both types of sausages, layering evenly and covering with liquid. Cover with foil. Bake at 350° for 50 minutes.

Remove from oven, add clams on top. Cook 10 minutes more, covered.

Remove from oven again. Add shrimp and mussels. Cook covered for 10 more minutes or until clams and mussels have opened. Paella is ready when liquid is absorbed and rice is fully cooked. Enjoy!

This is a very easy dish to make and yummy! Great for a dinner crowd or you may cut recipe in half. This is a different twist on the traditional Paella, which is usually simmered on stove top.