The Queen’s Kitchen


Breakfast Casserole December 25, 2016

Filed under: Beef/Pork,bread,breakfast,Main Dish — Carrie @ 9:23 am

This is a recipe I adapted for our Christmas morning, since most recipes are for a large number of people and we just needed a two person recipe. This will serve 4.

Prepare night before you plan on eating!

1/2 loaf challah bread, cubed
8 oz quality sausage
1 small onion, diced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
2 tsp thyme
1 cup grated smoked gouda
4 eggs
1/2 cup milk

Put cubed challah bread in a large bowl.

Brown sausage in skilled over medium heat until cooked through. Put sausage into the bowl with the bread, leaving fat in the pan.

Gently brown the diced onions in the sausage fat. Add in sugar, salt, and pepper. Once onions are carmelized, add to bread mixture.
Put cheese into bread mixture. Gently stir the bread mixture so ingredients are evenly distributed.

Put the bread mixture into an 8×8 or 9×9 pan.

Crack eggs in a bowl and beat with milk, mustard, and thyme. Pour egg mixture over bread mixture and cover tightly. Put in fridge overnight.

Preheat oven to 350. Bake casserole uncovered for about 35 minutes.


Fake Kid-Friendly Lasagna December 5, 2007

Filed under: Beef/Pork,Main Dish — Carrie @ 4:36 pm

This isn’t really Lasagna, but it is the same principle. It’s easy to do, using all jarred and prepared ingredients. Oh how the mighty have fallen.

1 box whole wheat pasta (I like penne for this)
1 jar of your favorite pasta sauce
1 container cottage cheese
1 small box frozen spinach, thawed and drained
1 package frozen Italian style meatballs (or veggie meatballs if you can bring yourself to eat them)
2 packages shredded Italian style cheese
Cooking spray

Pre-heat oven to 350.
Boil the box of pasta according to package directions.

In the meantime, thaw out your meatballs in the microwave, then cut them in half so they’ll go further.

Get out a gigantic bowl and mix together the pasta sauce, cottage cheese, chopped spinach, and 1 package shredded cheese. You can also add some sauteed squash or carrots or whatever will make you feel healthier.

When the pasta is done boiling, mix it in with the sauce mix. Add in the meatballs and stir it all up.

Spray a giant casserole dish with cooking spray (or use two smaller dishes), then pour in your pasta. Put in the oven for about a half hour. Take out, cover with the remaining package of cheese, then stick back in the oven until the cheese is melting and bubbly (about 20 minutes).


Americanized Swedish Style Asian Beef December 12, 2006

Filed under: Beef/Pork,Healthy,Main Dish — Carrie @ 2:21 pm


1/2 bottle Lawry’s Sesame Ginger Marinade
1 package thin sliced stir fry beef (or a couple of steaks, sliced up)
2 bell peppers
1 bunch green onions
1 handful almonds
2 T. sesame seeds
2 T. soy sauce
1 tsp ginger
1 tsp cream
cooked rice

Heat oven to 350F.

Marinade beef in the marinade for at least 20 minutes. I prefer to stick the meat in a Ziploc bag with the marinade and stick it in the freezer the day I go grocery shopping. Then I can just pull it out and let it thaw.

Slice and deseed bell peppers. Slice green onions on the diagonal.

Line a small baking dish with non-stick foil or spray it with non-stick spray. Put the marinaded beef in the bottom, then cover with the bell peppers, green onions and almonds. Mix together the soy sauce, cream and ground ginger. Pour over the vegetables. Sprinkle with sesame seeds. Bake for about 25 minutes. Serve with cooked rice and chow mien noodles.


Mexican Shredded Beef August 23, 2005

Filed under: Beef/Pork — Carrie @ 3:42 am

1 roast (sometimes I use pork, sometimes I use beef)
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned beef broth (you can use bullion cubes)
1 can diced green chiles
2 T. lime juice
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. ground coriander
salt and pepper to taste

Chop up the roast into about six big chunks. Throw it in the crock pot with everything but the lime juice. Let it cook until you can break it apart with a big wooden spoon (a few hours). Break it apart into shredded beef, then add the lime juice and stir. If it has too much liquid, cook it awhile longer with the lid off, or just drain it. Easy and yummy!

Use the beef in tacos, burritos, flautas, or nachos.


Ham and Potato Bake November 17, 2003

Filed under: Beef/Pork,Main Dish — Carrie @ 4:39 pm

This is a cheesy creamy treat that holds up well for left overs. It’s pretty easy to make, and is very filling.


1 can cream of chicken soup
16 oz sour cream
about 1 pound diced ham
2-3 cups grated cheddar cheese
1 package (about 32 oz) of frozen hashbrowns (they need to be the diced kind. The shredded kind would just make a mess)
1/2 cup finely chopped onion (can be gree, yellow, white, or red. The green is the best though imo)


Let the frozen potatoes sit out for a little while to knock some of the chill off. Mix all the ingrediants in a very large bowl. This is gross feeling, but the best way to mix them is with your hands.

When everythign is all mixed up, put it in a greased 9×13 inch pan. Bake in a 350 degree pre-heated oven for an hour or until it is starting to turn a golden brown and the cheese is all bubbly.


Swedish Meatballs

Filed under: Beef/Pork,Main Dish,Swedish — Carrie @ 12:55 pm

When I think of Swedish food, I automatically think of meatballs. I could eat dozens of these at a time. You can use any spice for them, but we like garlic.


about 1 pound (450 g) ground beef
about 1 pound (450 g) ground pork
1/2 cup (120 g) bread crumbs or oatmeal
2 T. potato flour (I suppose corn starch would work as well)
1 1/4 cup (3 dl) milk or water
2 eggs (1 American egg would probably work, maybe 1 and a half)
3 tsp salt
1 tsp pepper
2 T. yellow onion, grated or very, very, very finely chopped (the balls will all apart if it is not very fine, which is why we grate it)
1-2 gloves crushed garlic, depending on your taste
some butter to fry it in


Mix bread crumbs (or oatmeal), flour, and milk (or water).
Let stand 10 minutes.
Mix in egg, salt, peppar, onion and garlic.
Add meat, and mix it well with a fork until you have a uniform mixture.
Wet your hands with cold water, and form balls out of the meat mixture. They should be about the size of a donut hole. You’ll have to re-wet your hands after every few balls.
In a frying pan, melt about a tablespoon of butter. Stove should be set on medium or medium high. Put in a few meatballs at a time (about 8 or so, depending on the size of your pan), and brown all sides. After sides are browned, lay the meatballs aside and brown about 8 more meatballs. When those are brown, add the previously browned meatballs to the pan and put a lid on the pan. Cook the balls for about 3-5 minutes. Continue doing this until all the meatballs are done.

Serve with potatos and brown sauce, or pasta, or just about anything else you can think of. We like to have the leftovers on a sandwich with tomatoes and mayo.