A recipe from my favorite Food Network star!

I have to admit that I love Food Network…. a lot. On a rainy day you can find me curled up on the couch watching that channel all day long. Oh…. and there’s also the new channel from the people who created Food Network… the Food Channel. I love watching all the great food that they create and often rush off to my computer to look up all the great recipes so I can make them.

Paula Deen is one of my favorites! I think I’ve finally found the one person who loves butter more than me! The following recipe is one of my families favorites from her show. It’s one that she makes with her son Bobby… hence the name Bobby’s Goulash.

Bobby’s Goulash


2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce (I’ve used Worcestershire sauce instead)
1 tablespoon House Seasoning, recipe follows (I’ve never made this but used garlic powder, pepper, onion powder)
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked (I’ve always used cavatapi)


In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease (I drain it in a colander). Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes (I’ve missed this step and just added the macaroni here & it was fine).  Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving (I’ve skipped this step too on occasion and it’s been fine).

Like I said my family loves this and it makes great leftovers! You can use ground turkey if you prefer or a mix of turkey & beef or even leave out the meat if you’d like a vegetarian version of it (but why?).

Try this and let me know what you & your family think!

This, that, and some extra stuff peach cobbler

I really wanted to use the nectarines that I got from the farmers market that were starting to get really soft and since I just couldn’t sit down and eat 6 of them at once and leaving them on the counter another day would have caused them to turn to complete mush weren’t options I had to bake something.

I set out on a quest for a great peach cobbler recipe and sort of ended up creating my own by combining a few of the tastier looking one from Food Network. But while poking around I realized that I didn’t have enough of this or that and that I didn’t like the topping  on some of them as well. So this is what I did.

Ingredients – filling

  • Peeled & sliced 6 nectarines.
  • 1 can sliced peaches
  • 1 bag frozen peaches – thawed
  • 1/3 cup sugar
  • 1/2 cup baking mix – I used what I had. Jiffy Buttermilk pancake mix w/maple flavoring added

Note – I think that I had close to 4 or 5 cups or so of fruit and added a bit more baking mix just to be sure that it wasn’t to runny.

Mix all of it together and place in a 13×9 pan.

Ingredients – topping

  • 2 cups flour
  • 1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 stick butter, cubed and chilled
  • 3/4 cup buttermilk – I used regular milk since I didn’t have buttermilk and didn’t feel like making it
  • 1 tsp vanilla
  • 1 egg white, for washing – didn’t want to waste my farm eggs so I used a bit of melted butter & water

I tossed it all in the food processor except the milk and pulsed until it looked like sand. Add the vanilla to the milk and then pour it into the butter & flour mixture and pulse until it comes together. Place the dough on a floured surface and knead into a 13×9 rectangle about 1/2 inch thick.  Carefully place it on top of the peach mixture and brush on the egg white and sprinkle with sugar.

Peach cobbler - pre baking

Before the butter & sugar topping

Bake in a preheated 350 degree oven for about 45 minutes or until the top is lightly browned.

Now, I love to bake and will try just about anything once to see how it will turn out. I have to say that I was a little worried about this one since I used that Jiffy pancake mix with maple flavor and of course mixing all that different fruit. But it turned out really good and everyone seemed to love it! The only thing that would have made it better was whipped cream or ice cream.

Peach Cobbler

The finished product!

The recipes that I used for inspiration for this recipe was from the Neely’s for the topping and Paula Deen for the filling.