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Oct 192013

Josies Goulash Revamped

For years I have been making a similar dish that I called Josies’ Goulash and when I saw a similar recipe, I just had to add a few of my own ingredients to a dish I was already familiar with! A few years ago I started adding spinach to my hamburgers if I had some left over in the frig and we really liked it and this recipe has spinach plus other veggies in it too. Another plus is that I have a lot left over for when my kitchen is off limits for a couple of days next week. This kitchen thing is really taking more time than we thought, but by the end of next week, all should be back to normal with a nice refurbished kitchen to work in!

With toasted garlic bread..

With toasted garlic bread..Yummmm!

Josies Goulash Revamped
  • 1 lb lean ground beef
  • ½ large sweet onion, chopped
  • ½ cup sliced celery
  • ¾ cup medium shredded carrot
  • 1 large clove of garlic, minced
  • 1 can whole tomatoes with their juice, chopped
  • 1 can (8 oz) tomato sauce
  • Sea salt and white pepper to taste
  • 1 teas dried oregano
  • ½ teas dried basil
  • 4 oz small pasta, I used elbows
  • ½ pkg (10 oz) frozen spinach, thawed and drained well
  • ¾ cup grated Asiago cheese
  1. In a skillet, cook beef until no longer pink, crumbling as it cooks.
  2. Stir in the onion, celery, carrots and garlic, cooking just until veggies are tender; drain any excess fat.
  3. Add the tomatoes with their juice and the seasonings, cover and cook over low heat for 15 minutes.
  4. While mixture is cooking, cook pasta according to package directions; drain well.
  5. Combine pasta with the meat mixture and place in a baking dish that has been sprayed with cooking oil, cover and bake in a 350 degree oven for 25 minutes.
  6. Remove cover and sprinkle with cheese and continue baking for 3-5 minutes to melt the cheese.


Hope you have a nice weekend, hopefully will get some more recipes in next week if all goes well!    Enjoy!

Sep 122013

Creamy Flounder Casserole

Yesterday on our excursion to town to do a little shopping, we decided to finally check out a restaurant that we had meaning to go to for a long time as our neighbors had just given us a two thumbs up on the place! That was the push we needed to go there and we were not disappointed in the least. Kenny had the lunch special of a flounder and shrimp platter and I had a shrimp salad, half of which is in my frig for lunch today! As we shared our lunches, I was amazed with the hush puppies and tried everything in my power to get the recipe from someone working there but to no avail! They had a tinge of sweetness like I’ve never tasted before in a hush puppy and the shrimp and flounder were lightly battered and melted in your mouth! This recipe is not battered and fried but comes to you in a creamy sauce with a taste of nutmeg…..

Caught many of these babies in my life time here in Florida!

Caught many of these babies in my life time here in Florida!


Creamy Flounder Casserole
  • 1 lb fresh flounder fillets
  • 1-1/2 cups medium white sauce
  • Sea salt to taste
  • 1 teas nutmeg
  • 2 eggs, separated
  • 1 cup uncooked elbow macaroni
  • Swiss cheese and bread crumbs for topping
  1. Cook macaroni according to package directions, drain and set aside.
  2. While macaroni is cooking, cut flounder into small pieces, beat egg yolks and make your favorite white sauce; beat egg whites until stiff.
  3. Combine the macaroni, fish, egg yolks and white sauce; fold in the egg whites.
  4. Place mixture into a lightly greased 1-1/2 quart casserole dish and top with desired amount of sliced cheese and finally topping with a layer of bread crumbs.
  5. Bake in a 350 degree oven for 30 minutes.


Great served with some fresh steamed broccoli and fresh made biscuits………….enjoy!

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