Cooking Challenge- April Results

Another month is almost over and that means checking out how I did on my cooking challenge. This month got a little busy with school wrapping up (papers and finals out the wazoo!), so I focused on trying out pins that I've pinned and haven't done anything with instead of trying new cooking techniques. 

Bacon Wrapped Chicken from Artsy Fartsy Mama

This was Dave and I's favorite dish of the whole month. It was fairly easy to cook and was really good. We'll definitely be cooking this again. I mean bacon AND cream cheese? How can you go wrong?

Easy Green Beans, Chicken and Potatoes from Mama Say What?!

This dish was pretty good, and clearly it was super simple to make. I would say I'd make it again however shortly after consuming this meal Dave and I were both *ahem* indisposed of. I'm assuming probably from all the butter, but I can't be 100% sure.  Either way I'm not risking it and making it again. 

Chicken and Stuffing Casserole from The Seasoned Mom

Dave really liked this, I wasn't so much a fan of it. I thought it was a bit bland but Dave's all about the stuffing (he'd eat Stove Top all day every day). If I did make it again, I'd probably fill up on salad or something and only make it since Dave liked it. 

That's what I tried this month. Did you try out any pins this month?

Egg in a Mug

This was previously a guest post on Steph's blog, Life According to Steph. It's too good not to share with you guys!

                    

I love eggs with add ons like ham, cheese, tomatoes, or bacon. The problem is that when I'm at work making a decent breakfast isn't always an option. That's where egg in a mug comes in! 

It's super simple, all you need is egg beaters and then whatever add ins you'd like! I use 1/2 cup of egg beaters (which is the equivalent of 2 eggs) and prefer the Laughing Cow creamy Swiss cheese with some deli ham sliced up. I also highly recommend spraying the mug with some cooking spray before you put the eggs in for easier cleanup. 

Here's how you do it:

 That's all there is to it! Super easy and quick! Please come visit me at my blog, I'd love to hear from you!

Loaded Baked Potato Soup

I'm apologizing in advance, I did not take any decent pictures for this post today. Please don't let the lack of nice photography deter you from making this delicious recipe! 

This soup is hearty, like one bowl and you're set hearty. One pot of this could give you soup for four plus another 4-6 servings for leftovers another day (or week!). 

What you need: 

-12 slices of bacon
-2/3 cup margarine
-2/3 cup all purpose flour
- 7 cups milk
-4 large baking potatoes, peeled and cubed
-4 green onions, chopped
-1 1/4 cup shredded cheddar cheese
-1 cup sour cream
-1 tsp salt
-1 tsp pepper

*side note: I normally cook/drink 2% milk, however for dishes like this I prefer to buy whole milk.

What you need to do:

1. Cook bacon in a large deep skillet, over medium heat until browned. Drain, crumble and set aside. 

2. In a stock pot or dutch oven, melt margarine over medium heat. Whisk in flour until smooth. 

3. Gradually stir in milk, whisking constantly until thickened. 

4. Stir in potatoes and onions, bring to a boil, stirring frequently. 

5. Reduce heat and simmer, 10 minutes. 

6. Mix in bacon, cheese,  salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. 

7. Enjoy!

Crockpot Broccoli and Cauliflower

My father's side of the family is huge. My grandmother had 9 kids and we all kinda just kept growing from there. One of my favorite part of family get-togethers was our meals. They were always hearty and terrible for you but oh so good. One of my absolute favorite side dishes was the broccoli and cauliflower casserole my Aunt Penny makes. The recipe I'm sharing feeds A LOT considering the size of our family. You can cut the recipe in half and it'll feed about 6. 

Here's what you need:
- 2 packages frozen cauliflower
- 2 packages frozen broccoli florets
- 1 can cream of shrimp soup (if you cannot find cream of shrimp you can use cream of mushroom as well)
- 8 oz cream cheese
- 1/2 cup butter
- 1/2 cup milk
Here's what you do:

1. Cook vegetables according to directions, arrange in crock pot.
2. In a separate pot, melt cream cheese and butter. 
3. Add milk and cream soup.
4. Mix well and pour over veggies in crock pot. Cook on high for 1 hour or 2 for low. 

Enjoy!

Bacon Jam

This year I decided to gift homemade bacon jam to friends and family for Christmas. I mean come one, it's a jam made with bacon! This recipe is very simple, so if you have any last minute gifts that you need to come up with, this would be something you could easily whip up.

I found this recipe last year in Martha Stewart Living and decided that I was going to make it this year for gifts. The one thing that I would have to say about this recipe is that you are going to need a ton  of shallots. If you think you have enough, add another two bags. This jam is delicious with crackers (with or without cheese!), or just eaten right off the spoon! MSL suggests serving it with aged cheddar and crostini which sounds like heaven to me. 

Bacon Jam Recipe, from Martha Stewart Living


What you need:
-1 1/2 lbs sliced bacon cut into 1 inch pieces
-2 cups finely chopped shallots (MSL says 3 large or 8 small shallots will do the trick, it's more like 5 large and 10 small)
-4 small cloves garlic, chopped (about 1 Tbs)
-1 tsp chili powder
-1/2 tsp ground ginger
-1/2 tsp ground mustard
-1/2 cup bourbon
-1/4 cup maple syrup
-1/3 cup sherry vinegar
-1/3 cup packed light-brown sugar

What you do:

1. Spread half of bacon in a single layer in a large skillet, cook over medium heat, stir occasionally until browned. Transfer to paper towels to drain, remove fat and repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

2. Add shallots and garlic to pan and cook over medium until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring together. Increase heat to high, added bourbon and maple syrup. Bring to a boil, scraping up the browned bits. Add vinegar and brown sugar and return to a boil. Add bacon, reduce heat to low, stirring occasionally until liquid reduces to a thick glaze, about 1o minutes. 

3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.  

I put the jam in these jars to give out to loved ones for gifts. 

Twice Baked Taco Potatoes

This recipe is a bit near and dear to me...its the first recipe I've ever created from scratch. Now I know it isn't a huge, grand masterpiece but for someone like me who follows recipes to a "T", making one from scratch with no recipe to follow is a big deal. 

One of the restaurants we visited when we vacationed in OBX last month had these on their menu. Dave and I decided to try them and they were delicious. I figured they were simple enough to make and here we are! 

Here's what you need:

• 6-8 potatoes
• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup sour cream, plus more for topping
• 1/2 cup milk
• 1 stick of butter
• 1 cup shredded cheese, plus more for topping--I used Sargento Mexican cheese
• diced tomato

Here's what you need to do:

 Before we even get into the details of cooking this, let me just say this: I'm not really patient when it comes to cooking. If I can cook something faster, I will. Waiting an hour to bake potatoes is not something I choose to do. I used to buy the microwave ready potatoes at the store, but recently I picked up the Potato Express, which works great except that it takes about 6 minutes not 4 to bake the potato. That's still better than an hour. 

1. Preheat oven to 400F. Scrub your potatoes clean. If you are still going to bake your potato, rub it with oil, pierce it several times with a fork, place it on a baking sheet, and bake for one hour, or until piercing it with a fork meets no resistance. If you choose to microwave your potato, start that now.

2. While the potato is cooking, brown the ground beef until it is cooked through and add the taco seasoning in, following directions on the packet. 

3. When the potatoes are done cooking, cut each potato in half,  lengthwise. Scrape out the insides of the potato into a large bowl. Be careful not to get too close to the skin, you'll need that intact to make the potato skins. Place the hollowed out portion of the potato onto a baking rack. 

4. Mash up the potatoes with the butter, sour cream and milk. Add the cheese and meat. Fill up the potato shells with the filling, the more the better!

5. Top the potatoes with a little bit more cheese and bake for 20 minutes. 

6. Once baked through, top the potato with some tomato and sour cream and enjoy!

Chicken and Rice Bake

I recently made this recipe for my friend who just had her baby. When I was walking around the store, I tried to access the original pin and it looks like the site is gone. Luckily, I've made this delicious meal enough times to know what I needed. I searched high and low for a similar recipe, and I couldn't find one so I figured I would share it here with you guys! 

Here's what you need:

- 2 chicken breasts, cooked and chopped up
- 1 small onion, chopped (note the onion in the pic is big because I made two batches (Dave was very clear that I couldn't make just one batch for my friend and leave him out))
- 1 stick butter/margarine
- 2 cups milk
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 2 cups rice, cooked (whatever you like is fine, I prefer brown)
- 8 oz shredded cheddar cheese
- salt and pepper to taste
- breadcrumbs
- half a bag of peas/carrots mix

What you need to do:

1. Melt the stick of butter in a large pot, then add the chopped onion and cook until translucent. 

2. Once the onion is cooked, add the soups, milk and peas/carrots.

3. Add cooked chicken and cheese, followed by the cooked rice. Taste the mixture and season with salt and pepper to your liking.

4. Place the mixture in a 13x9 baking dish, top with a thin layer of breadcrumbs and bake at 375 for 25 minutes. 

5. Enjoy!

A few helpful notes:

1. If you don't want to buy rotisserie chicken (I hate carving those things), you can always boil the chicken. To do this, you place the breasts in a pot and cover them up with water, just enough to cover the top. Bring water to a boil, then cover it up and drop the temperature down to simmer and cook for 20 minutes. 

2. The original recipe called for regular carrots and frozen peas. If you decide to go that route (versus the frozen pea/carrot mix), add the carrots to the onions to ensure they are cooked through. 

3. I've made this with plain breadcrumbs and Italian seasoned breadcrumbs, both are delicious. 

Hoagie Dip

This dip is so good and quite frankly the first time I bit into it I thought it was so cool how much it tasted exactly like a hoagie in bite sized form. This has to be one of the easiest dips you'll make, since all you have to do is cut up some lunch meat and mix it with mayo and spices. 

What you need:

- 1/2 lb ham

- 1/2 lb capicola ham

- 1/2 lb salami

- 1/4 lb american cheese

- 1/4 lb provolone cheese

- 1 onion

- 1 tsp oregano

- salt/pepper to taste

- 1 tsp garlic powder

- 1/2 cup mayo

- french bread cut into bite sized pieces

*The seasoning/mayo is all to taste. If you feel like you need to add more to make it more "hoaglie-licious", go for it!*

What you do:

Cut up meats and cheeses, combine with mayo and spices. Serve cold on top of bread pieces.

Super Easy Steak Marinade

I have a confession to make. Prior to this steak marinade, I was a steak snob. I only ate filet mignon because I don't like chewy, unflavored steak. Then Dave's brother made a variation of this marinade and I couldn't get enough of it. Dave and I made a few changes and now we eat top round/london broil all the time. This marinade is so good, and it makes the steak so flavorful and tender (not filet tender but enough for me to love it) and it's the perfect meal to cook up on the grill during the warmer months. 

Here's what you need:

-minced garlic

-sesame oil

-soy sauce

-Worcestershire sauce

-top round (aka london broil)

Here's what you do:

1. In a dish, place a few drops of sesame oil in the bottom, and put equal parts of the soy sauce and Worcestershire sauce in the bottom of the pan, enough to cover the whole bottom. 

2. Score the steak and place some garlic in the scored parts as well as a little in the bottom of the dish. Wisk the mixture around to make sure everything's all mixed together and place the scored portion of the steak facing downward in the dish.

3. Score the upper part of the steak and repeat all the steps (garlic in the scored part, equal parts soy/Worcestershire). 

4. Let the steak sit for at least a half hour, flipping halfway through. I prefer to let the steak marinade for at least an hour to really get the flavor in there. I would not marinade this steak for more than a few hours, overnight may be too much for this. 

5. Grill the steak to your liking and enjoy!

Hearty Taco Casserole

This is one of my favorite meals to make. I found the recipe out of a Taste of Home comfort food diet cookbook and slightly modified it.

What you need:

-2/3 cup cooked brown rice

-4-5 Tbs water

-3/4 cup all-purpose flour

-1/8 tsp salt

-2 Tbs cold butter

Filling:

-1/2 lb lean ground beef

-1/2 cup chopped onion

-2 garlic cloves minced

-1 cup water

-1 envelope taco seasoning

-2 eggs, lightly beaten

-1 cup shredded cheddar cheese

-shredded lettuce

-chopped tomatoes

-salsa

-sour cream

What you need to do:

1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until crumbly. Stir in enough water to form a soft dough. On a floured surface, roll the dough into a 12x8 rectangle. Press into a 13x9 baking dish that has been coated with cooking spray. Bake at 400 for 13-15 minutes or until lightly browned.

2. For filling, in a large skillet, cook the beef, onion and garlic over medium heat until the meat is cooked through and drain. Add water, taco seasoning and rice. Bring to a boil. Reduce the heat, simmer, uncovered for 2-3 minutes or until thickened. Stir in eggs and spread mixture over crust.

3. Cover and bake for 15-17 minutes or until the filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with sour cream and salsa.

Tea Sandwiches

There is something inaetly fancy about tea sandwiches. I don't know what it is but when you have some at a party or gathering, it always seems to kick the elegance up a notch.

The best part about tea sandwiches is that they are super simple to make. The nice thing is that you can get really creative about what sandwiches you make--as long as you can cut it up, you can make it. 

It can be a bit time consuming but with the right prep, you can have them done in no time. I recently had to make some for my sister's bridal shower and I made 130 sandwiches in about an  hour and a half. 

The trick to tea sandwiches are to make sure that you "seal" the bread somehow. Whether it's buttering both sides, or using a cream cheese, the point is you want to make sure that you prevent the ingredients from making the bread soggy. 

Here are the sandwiches I made for the party:

General-

-2 loaves white bread

-1 loaf wheat bread 

-butter

You want to try and account for three sandwiches per person, so that should determine how many loaves of bread you want to purchase.

Ham and Brie Cheese

- 3/4 lb - 1lb deli ham sliced thin
-spreadable brie cheese
-honey mustard

Lay your bread out like the picture below and butter each slice of bread. Spread brie cheese on one of the bread slices per sandwich. On half of the sandwiches, I also used honey mustard, so that some sandwiches had honey mustard while others did not. Layer the ham over one of the bread slices per sandwich and then place the piece with the brie spread across over top. Cut off the crusts and then cut the sandwich in half diagonally creating two triangles. If desired, cut them in half again to create four small triangles. 

Cream Cheese and Cucumber

- 1 Cucumber (depending the size), sliced thin--I did not use seedless, but I recommend it
-whipped cream cheese--I used regular flavored and it was good but a bit bland, I would suggest using the garden vegetable flavor

Spread cream cheese on both sides of the bread. Then, on one half of the slices, layer cucumber. Place two slices together and cut off the crusts. Cut sandwiches into triangles. 

Chicken Salad

-1 tub of chicken salad (you can make your own if you want, but quite frankly I find that store bought is flavored much better than homemade chicken salad, plus with as much time as you are spending on making these sandwiches, one less step in the process is better)

Spread butter on all the bread slices and place chicken salad on one of the slices per sandwich. Spread the salad around and make sure it's not too thick. Place the other buttered slice on top of the slice with the salad and cut the crusts off. Cut the sandwiches into triangles.

A few things to mention:

-You don't want to make the sandwiches too far in advance, I would say no more than a day. Anything longer than that and you'll have soggy sandwiches
-To store, layer the triangles in a container with wax or parchment paper in between each layer. On the top layer, place a damp paper towel over top the last piece of paper to keep the bread from drying out and place in the fridge until you are ready to serve them.
-Try to use different breads (like wheat and white) to give your guests options. 

What are some sandwich combos you can think of?

Chicken Lettuce Wraps

This is a really easy meal to make, and while probably not the healthiest, eating it in lettuce makes you feel like maybe you might actually be eating well, or at least getting one or two servings of vegetables in! 

I found this recipe years ago when I became obsessed with Houlihan's lettuce wrap appetizers and wanted to recreate it at home. A few notes about the onion: it calls for 1 cup of onion, which personally drives me bonkers. Does anyone honestly chop an onion and then measure it out with a cup (timidly raising hand...I used to do that)? Well, I decided to take a stand against measured onions and just chop a small onion and leave it at that. So you can do that too. Secondly, there was a time when I never kept "real" onion in my house because I rarely ever cooked homemade meals, which means that I used the dried onion that you can find in the spice aisle at the grocery store. This did not change the taste of the meal at all, so you could totally use the dried stuff and get the same results. 

Here is what you need:

Ingredients:

-2 Tbs extra virgin olive oil

-1 cup finely chopped onion (honestly I just use one small onion and I don't think that makes a full cup)

-1 lb ground chicken

-1/4 tsp salt

-1/4 tsp pepper

-1/4 tsp garlic salt

-1 12 oz bag broccoli slaw

-1/2 cup teriyaki sauce

-1 tsp sesame oil

-1 head lettuce 

-rice noodles (optional)

Here's what you need to do:

1. Place oil into large skillet over medium heat. When hot, add onion and cook for 5 minutes to soften.

2. Add salt, pepper, garlic salt, and chicken. Cook until browned, crumbled and cooked through.

3. When meat is cooked, stir in broccoli slaw, teriyaki sauce, and sesame oil. Cook until heated through.

4. While meat mixture is cooking, wash lettuce and break apart to form "bowls".

5. Serve spoonfuls of chicken mixture inside lettuce leaves with noodles (optional) on top. 

Enjoy!

Pinterest Recipes

One of my favorite things to pin on Pinterest (besides hair and makeup) are recipes. I normally only grocery shop once a month so before I go, I go through my pins and set aside the ones that I want to try out. There are a few all stars in my household that I go back to often (and some of which Dave absolutely loves):

Chicken Pot Pie Pocket

I love chicken pot pie, almost as much as I love mashed potatoes. That's saying a lot. Not only is this recipe good, but it's really easy to make. And it looks so beautiful when it comes out of the oven, it looks like you slaved all day for this masterpiece when you didn't. 

Slow Cooker Salisbury Steak

Dave grew up on a good bit of prepared and boxed food, so one of his favorite meals is On-Cor's Salisbury Steak. I, however, am not a fan of mystery meat and the meat in those frozen meals is suspect. Enter in this recipe, it tastes exactly like the salisbury steaks Dave loves, and I know exactly what meat is going into the dish. 

Chicken Pillows

These are so good. Dave practically runs around the house like a little kid that you just told was going to Disneyland when he hears I'm making these. Seriously, if you make anything on this list, make these. Tonight. 

Cheddar Bay Biscuits

They taste exactly Red Lobster's biscuits but better because you made them. Whenever Dave and I want some type of bread at dinner, this is the recipe we always pull out and make. Plus they taste awesome the next day microwaved for a few seconds. 

What are some of your favorite recipes that you've pinned? Share the link below in comments, I always love checking out new recipes!

                                           

Green Beans and Bacon

It has been forever since I posted a recipe! I've got this one up with perfect timing because it is an excellent side dish for your Thanksgiving feast. 

I love this dish, it has bacon in it! Who wouldn't love it (aside from the obvious)? It is an incredibly simple dish to make with only four ingredients! 

I highly recommend adding this to your menu for Thursday. And I need to apologize, I've been a terrible blogger, I didn't take a picture of the final product on it's own...so here is what it would look like, at a feast! 

Ingredients:

- 1 pound bacon cut into one inch pieces
- 2 cans green beans
- 2 cans wax beans
- 1 onion, chopped

1. In a large pan, cook bacon and onion.

2. Drain the grease from the pan periodically (when there is too much for everything to continue to cook). You should probably drain the grease at least 3 or 4 time throughout the cooking process.

3. While the bacon is cooking, drain the beans of the water in the can completely and set aside.

4. Once the bacon is cooked, add the beans to the pan and cook covered on medium heat for about a half hour, mixing occasionally.

5. Once the beans are heated through and the flavors have all melded together, you're done! Enjoy!

                                         
                                                                

"Marry Me?" Ribs

I call these ribs the "Marry Me" Ribs because they are so good, whoever you make them for will fall in love with you. And the best part? They are incredibly simple to make. 

Dave always asks for these when a special occasion arises, like his birthday. When I make them I normally will share a few with my neighbors so that the next time I absentmindedly ignore their greetings on my way into my house, they'll still like me. Because I do that often, not because I don't like my neighbors. I just don't pay attention to my surroundings. At all. 

Anyway, here is what you need:

-1 onion (the kind doesn't matter, whatever you prefer, I use a sweet vidalia) 

- 1 pack of ribs, cut down to one to three ribs per section (to fit into the crockpot)

-1 bottle (16 oz or larger) barbecue sauce

- salt and pepper

-Crock pot

-Broiler Pan

Here is what you do:

1. Arrange the rib pieces on a broiler pan, salt and pepper on both sides and broil on high for 15 minutes, until they are slightly browned.

2. Slice up your onion and arrange it in the bottom of the crock pot

3. Place browned up rib sections into the crock pot and cover with barbecue sauce 

4. Cover and cook on low for 8 hours

Hope you enjoy!

Pepperoni Dip

This recipe is a fan favorite amongst my coworkers. I discovered it 8 years ago when an old coworker made it for a potluck lunch we had at work. I asked for the recipe and then became the unofficial designated pepperoni dip maker when she left.

I'm not going to lie, this recipe is probably terrible for you, but it is so good. 

Here is what you need:

-2 (8oz) blocks of cream cheese

- 1 can of cream of mushroom soup

- 1 bag of pepperonis (you don't have to use minis like I did, but if you choose to use regular sized pepperonis you will need to cut them into smaller pieces)

-1 bag of mini bagels, ripped up into smaller pieces (see picture below)

Here is what you do:

1. Mix cream cheese, soup and pepperonis into a crockpot

2. Cook on high for about an hour, stirring occasionally. It may be done before an hour is up, you'll know it's done when you start to see grease forming. 

3. Use bagels to eat dip with

Here is the best way to break the bagels up:

Break the bagel in half, then break each half in half again. You should have four pieces at this point. Break apart the pieces where the bagel is already precut to make eight pieces.

Skinny Cosmo

I ordered a skinny cosmo a few years ago at Carrabba's. It was so good, I got the recipe from the server. I'm not much of a drinker, but this is a favorite go to drink for me. It's a delicious, fruity drink that does not have a strong alcoholic taste to it, and it's low in calories! 

Here is what you need:

Recipe Courtesy of Carrabba's

Ingredients: 

- 2 oz. Triple Sec

- 2 oz. Ty-Ku vodka (this is the secret to keeping the calories down!)

- 1 oz. Pomegranate liquor

-5 oz. Diet Cranberry juice

Directions:

1. Mix everything in a shaker with some ice. 

2. Shake it good.

3. Pour liquid (minus ice) into glass.

Just throwing in a disclaimer here, please drink responsibly. This recipe is intended for responsible adults of legal drinking age. 

Taco Dip

First, let me apologize for the lack of pictures, Dave and I made this dip on the fly and realized as an afterthought we should have prepped more for the blog. However, lack of pictures aside, make this dip! It's a crowd pleaser and delicious! Dave gets asked to make this dip for most family functions and it's simple to do. 

Here is what you need:

-1 pound of ground beef

-1 packet of taco seasoning

-2 cups of shredded cheese (picture shows a lot more than what you need)

- 8 oz salsa (we use mild but you use what you prefer)

- 1 16 oz container sour cream

-Fritos scoops (to eat the dip with!)

Optional (but recommended): disposable tin foil pan

Here is what you do:

1. Cook the beef in a pan, once cooked through completely add taco seasoning and follow directions on packet.

2. Mix the sour cream and salsa together. 

3. Place the cooked beef in a pan, and place the salsa mixture on top, cover with shredded cheese.

4. Eat some before everyone else does.

Let me know if you try this recipe out, I would love your thoughts about it!

Cube Steak

Growing up, my mom used to let my sister and I pick what she would make for our birthday dinner. Every year, without fail, I would always choose the same thing--cube steak.

I'll be up front now, it isn't a "pretty" meal, but oh my gosh is it good. It's comfort food at it's finest and there is nothing more that I love (other than Dave, Nibs and Squish of course!) than comfort food. I paired it with mashed potatoes (a MUST for this dish!) and corn pudding to round out the deliciousness.

Here is what you need:

-1 pack of Cube Steaks (I purchased a small pack, however I recommend getting a larger pack, this particular one pictured was just enough to feed Dave and I, also if the steaks are on the larger side you may want to consider cutting them down a bit, but that is a personal preference)
-1 to 2 Tbs margarine
-1 can of cream of chicken soup
-1 can of cream of mushroom soup
-1/2 can milk for each can (1 can of milk total)
-salt and pepper to taste

Here is what you need to do:

1. Melt margarine in pan and brown the cube steaks on both sides.
2. Add both soups and milk to the pan, making sure the meat is completely covered (see picture)

3. Simmer steaks on medium heat stirring occasionally and flipping meat as necessary (but not too much, you don't want to break the meat up) for 1 1/2 to 2 hours.
4. Serve and enjoy!

What are your favorite comfort foods?