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Friday, March 25, 2016

Creamy Cucumber Salad


    Ingredients

    2 long english cucumbers
    ½ cup plain greek yogurt (or sour cream)
    3 tablespoons mayonnaise or dressing (I used light)
    ¼ cup fresh dill, chopped
    3 tablespoons white vinegar
    ½ teaspoon white sugar
    salt to taste

    Instructions


    Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into ¼" slices.
    Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

Easy Pepperoni Rolls


    Ingredients

    3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
    56 pepperoni slices
    Block of cheese (I use Colby & Monterey Jack)
    1 beaten egg
    Parmesan
    Italian seasoning
    Garlic powder
    1 jar pizza sauce

    Instructions


    Cut the block of cheese into at least 28 squares.
    Flatten a biscuit out and stack pepperoni and cheese on top.
    Gather up the edges of the biscuit.
    Line the rolls up (seam side down) in a greased 9×13 in. pan.
    Brush with beaten egg.
    Sprinkle with Parmesan, Italian seasoning, and garlic powder.
    Bake at 425°F for 18-20 minutes.
    Serve the rolls with warm pizza sauce for dipping.

Chicken Alfredo Recipe


    Ingredients

    8 ounces (225 grams) dried pasta, egg noodles or fettuccine
    1 – 15 ounce (425 grams) jar of Alfredo sauce
    1 cup (fresh or frozen) precooked chicken (dice into ¼" squares, then measure)
    2 teaspoons chicken base
    1 tablespoon roasted garlic
    ½ tsp. coarsely ground pepper
    Parmesan cheese for garnish (optional)

    INSTRUCTIONS


    Dice pre-cooked chicken into ¼" size chunks, measure out 1 cup to use for this recipe, return leftover chicken to your refrigerator.
    If you're using fettuccine or spaghetti, break the dry pasta into halves or thirds. Place pasta, 2 teaspoons chicken base, and 2 cups cold water into the bowl of the pressure cooker. (You might want to add more water if you have a jiggle top pressure cooker.)
    If you're using frozen diced chicken or uncooked chicken, add it to the pressure cooker. If you're using pre-cooked chicken, don't add it until after the noodles have been cooked. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK RELEASE (if you're using raw chicken, increase the time under pressure to 3 minutes). When timer beeps, use tongs to move pressure valve to "pressure release". Turn off the "keep warm" setting.
    Stir 1 tablespoon of roasted garlic into the jar of alfredo sauce.
    Once pressure has been released, remove pressure cooker lid, tilting it to direct any remaining heat and steam away from your face. Stir pasta briefly in its cooking water. Remove pressure cooker bowl and drain cooking water as needed.
    Return pasta to bowl. Add chicken (if not already added), alfredo pasta sauce and coarsely ground pepper. Stir, garnish with shredded parmesan cheese, if desired. Serve immediately.
    NOTE: If you are feeding more than 2 or 3, or you want leftovers, this recipe can be doubled and cooked in one batch in the pressure cooker.

CHICKEN ALFREDO BAKED ZITI


    Ingredients

    CHICKEN BAKED ZITI INGREDIENTS:
    12 ounces ziti (or any pasta shape)
    2 cups shredded, cooked chicken (about 2 small chicken breasts)
    1 batch alfredo sauce (see below)
    1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
    (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
    ALFREDO SAUCE INGREDIENTS:
    1 Tbsp. olive oil
    4 cloves garlic, minced
    3 Tbsp. flour
    1 cup chicken broth
    1 cup low-fat milk (I used 1%)
    3/4 cup freshly-grated Parmesan cheese
    1/2 tsp. salt
    1/4 tsp. black pepper

    DIRECTIONS:


    TO MAKE THE CHICKEN BAKED ZITI:
    Preheat oven to 375 degrees F.
    Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
    Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
    Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
    TO MAKE THE ALFREDO SAUCE:
    Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
    Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

STRAWBERRY CHEESECAKE BAKED OATMEAL


    Ingredients

    For the Oats:
    2 eggs
    3 tbsp. canola oil
    1 cup granulated sugar
    1 cup skim milk
    ½ cup applesauce
    2 tsp. vanilla extract
    1 tsp. ground cinnamon
    ½ tsp. salt
    3 cups old fashioned rolled oats
    3 cups sliced strawberries (fresh or frozen)
    2 tsp. baking powder
    For the Cheesecake Drizzle:
    4 oz. reduced fat cream cheese, softened to room temperature
    3 tbsp. powdered sugar
    1 tbsp. skim milk
    1 tsp. vanilla extract
    Order Ingredients

    INSTRUCTIONS


    Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
    In a large bowl, whisk the eggs, oil, and granulated sugar until the sugar is dissolved. Add the milk, applesauce, 2 teaspoons vanilla, cinnamon, and salt. Whisk until well combined. Stir in the oats, strawberries, and baking powder.
    Pour the oats into the prepared baking dish and spread into an even layer.
    Prepare the Cheesecake Drizzle. In a small bowl add the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1 teaspoon vanilla. Stir until well combined. This should be thin enough to slowly pour. If it’s too thick, add more milk, or microwave for a few seconds.
    Drizzle the cream cheese mixture back and forth (in a zig zag motion) on top of the oats. Turn the baking dish 90 degrees. Drag a butter knife back and forth (in a zig zag motion) through the oats and cream cheese making a swirl design.
    Bake for 40 minutes. Let it cool for at least 10 minutes before serving.

Thursday, March 24, 2016

Easy Roasted Garlic Alfredo Tortellini


    Ingredients

    2 heads of roasted garlic (refer to the post for directions if you don't know how, it's simple!)
    2 tablespoons Pompeian Picholini Olive Oil, or sub for regular Pomepian Olive Oil
    1 cup heavy cream,dividied
    heaping ¼ cup sour cream
    ½ cup shredded Parmesan cheese + another ¼-1/2 cup
    salt & pepper to taste
    1 14oz container of tortellini (refrigerated or frozen - if using frozen, cook according to directions beforehand)
    3 tablespoons of butter
    parsley to garnish (optional)

    Instructions


    In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of Pompeian olive oil, & ¼ cup of the heavy cream. Blend until the garlic is pulverized. Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. Season to taste with salt & pepper. Blend the mixture for 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.
    Melt 3 tablespoons of butter in a large skillet. Add your tortellini & toss the pasta around in the melted butter to coat. Pour the sauce on top of the pasta, & stir gently to combine. Cook on medium heat for 10 minutes, stirring gently occasionally. The sauce will thicken.
    Sprinkle on ¼ cup to ½ cup of shredded Parmesan cheese (depending on your tastes), stir to combine and remove from the heat. Pour the tortellini into a serving vessel, & garnish with chopped fresh parsley if desired.
    Notes
    This recipe serves 4, but can be easily doubled or tripled as desired.
    To make this meal more hearty, you can easily add some chopped cooked chicken or cooked shrimp to this pasta dish.

Easy Stromboli


    Ingredients

    1 (11-ounce) can thin crust refrigerated pizza dough
    ⅓ cup pizza sauce (plus extra for dipping)
    ½ cup sliced pepperoni (about 2.5 ounces)
    1 cup cooked crumbled ground Italian sausage
    2 cups shredded mozzarella cheese

    Instructions


    Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.
    Notes
    Add your favorite pizza toppings as you see fit, just keep in mind that adding too much may result in a soggy crust.

Crockpot Chicken & Dumplings


    Ingredients

    2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts. It worked out great though.)
    2 Tbsp. butter
    2 cans cream of chicken soup
    1 (14.5 oz) can chicken broth
    1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
    1 Tbsp. dried parsley
    4 Grands flaky refrigerator biscuits

    Instruction


    Place chicken in crockpot. Plop the butter on the chicken.
    Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
    Pour the chicken broth over all.
    Add the diced onion and dried parsley.
    Cover and cook on High for 4-5 hours or Low for 8-9 hours.
    After the chicken is cooked, shred it and put it back into the soup.
    Cut each biscuit into 9 pieces.
    Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.
    Serve warm and enjoy!

Thursday, March 17, 2016

Comforting Chicken & Noodles Crock Pot


    Ingredients

    2 cancream of chicken soup
    2 canchicken broth (15oz each)
    1 stickbutter or margerine
    1 lbchicken breasts (fresh or frozen)
    1 packagesfrozen egg noodles (24 oz) I used Reames. +

    INSTRUCTIONS


    In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
    Take the chicken out and shred. Put back in crockpot.
    Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)

Homemade Oreos


    Ingredients

    OREOS
    1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
    1/2 cup (43g) unsweetened natural cocoa powder
    1 teaspoon baking soda
    1/8 teaspoon salt
    1/2 cup (115g) unsalted butter, softened to room temperature
    3/4 cup (150g) granulated sugar
    1/4 cup (50g) packed light brown sugar
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    CREAM FILLING
    1/4 cup (60g) unsalted butter, softened to room temperature
    1/4 cup (48g) vegetable shortening, room temperature
    1 and 3/4 cups (210g) confectioners' sugar
    1 teaspoon vanilla extract

    Directions:


    Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
    Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
    Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
    Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
    While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
    Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

Cheesy Garlic Shrimp Alfredo


    Ingredients

    2 cups 2% milk
    4 ounces cream cheese
    2 Tbs flour
    ½ tsp salt
    3 Tbs butter
    3 Tbs minced garlic
    1 cup grated Mozzarella cheese or 3 cheese blend
    ⅓ cup parmesan cheese (optional)
    Pepper to taste
    1 lb peeled and deveined shrimp
    Parsley to garnish

    INSTRUCTIONS


    Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside
    In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp
    Cook 3-5 minutes, until pink, and just barely cooked through
    Remove shrimp from pan, leave garlic and butter drippings in saucepan
    Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken.
    Remove from heat, add grated cheese and Parmesan
    Cover, let stand for about 5 minutes.
    Add shrimp into sauce and let stand another 5 minutes
    Serve over noodles of choice, I chose fettuccine. (1 lb package is sufficient)
    Garnish with some dried parsley

Tuesday, March 15, 2016

Chicken Parmesan


    Ingredients

    4 boneless skinless chicken breasts, pounded to ¼ inch
    1 c. plain breadcrumbs
    2/3 c. Cello Parmesan, grated, divided
    ½ c. all-purpose flour
    ½ tsp. ground black pepper
    1 tsp. salt, divided
    2 lg. eggs, lightly beaten
    6 Tbsp. extra virgin olive oil
    1 small onion, finely chopped
    3 cloves garlic, minced
    1 can (28oz) San Marzano tomatoes, undrained
    ¼ c. chopped fresh basil
    2 Tbsp. chopped fresh oregano
    ½ c. shredded mozzarella cheese

    Directions:


    Heat oven to 375° F.
    In a shallow plate, combine breadcrumbs, ¼ c. Cello Parmesan, salt and pepper.
    In 3 steps: coat each chicken breast first in flour, shaking off any excess, then into the lightly beaten egg, then into the seasoned bread crumbs and cheese. Place prepared chicken on a plate.
    In a large oven proof sauté pan, heat 4 Tbsp. oil over medium heat. Add the chicken to the pan and cook until golden about 4-5 minutes on each side. Remove the chicken and keep warm.
    In the same skillet, add remaining 2 Tbsp. of oil and cook onion and garlic for 3 minutes, stirring occasionally. Add tomatoes, basil and oregano. Cook until bubbly, breaking up tomatoes and stirring occasionally.
    Place chicken breasts over sauce until partially submerged. Sprinkle mozzarella cheese and remaining Cello Parmesan. Transfer pan to preheated oven.
    Bake 20-25 min. or until cheese is deep golden brown. If desired, serve with a side of pasta or a salad.

Tuesday, March 8, 2016

Easy Coconut Oatmeal No Bake Cookies


    Ingredients

    2 c. sugar
    3/4 c. butter
    2/3 c. milk
    1 (3.4 oz) box instant coconut flavor pudding mix
    2 1/2 c. quick cooking oats
    1 c. sweetened shredded coconut
    1/2 tsp. vanilla

    Instructions


    In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes.Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
    Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

Taco Bake


    Ingredients

    1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
    1 lb. ground beef
    1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
    3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
    1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
    3/4 cup TACO BELL® Thick & Chunky Salsa

    Instructions


    Heat oven to 400°F.
    Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
    Stir sour cream into prepared Dinner; spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.
    Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

Sensational Taco Pie


    Ingredients

    1- 1 1/2 lb. ground beef
    1 pkg. taco seasoning mix
    1/2 c. water
    1 (4 oz.) can sliced olives
    1 can crescent roll dough
    1 c. sour cream
    1 c. shredded cheddar cheese
    2 c. crushed corn chips

    Instructions


    Preheat oven to 400 degrees.
    In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
    Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
    Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
    Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
    Bake until the crust is golden brown, about 20-25 minutes.

Monday, March 7, 2016

Apple Crisp II


    Ingredients

    10 cups all-purpose apples, peeled, cored and sliced
    1 cup white sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/2 cup water
    1 cup quick-cooking oats
    1 cup all-purpose flour
    1 cup packed brown sugar
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 cup butter, melted

    Directions


    Preheat oven to 350 degrees F (175 degree C).
    Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
    Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
    Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Old Fashioned Coconut Cream Pie


    Ingredients

    1 cup sweetened flaked coconut
    3 cups half-and-half
    2 eggs, beaten
    3/4 cup white sugar
    1/2 cup all-purpose flour
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 (9 inch) pie shell, baked
    1 cup frozen whipped topping, thawed

    Directions


    Preheat oven to 350 degrees F (175 degrees C).
    Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
    In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
    Pour the filling into the pie shell and chill until firm, about 4 hours.
    Top with whipped topping and with the reserved coconut.

KFC STYLE GRAVY


    Ingredients

    4 tbsp. butter or shortening
    5 tbsp. flour
    1/4 tsp. sage - OPTIONAL
    1/4 tsp. garlic powder
    1/4 tsp. black pepper
    1 beef boullion cube
    1 chicken boullion cube
    2 cups water

    Instructions


    Boil the water and add bouillon cubes; stir until dissolved. Set aside.
    Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
    Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
    Add flour mixture to melted butter, stirring constantly.
    Cook until it takes on a golden brown color.
    Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
    Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce

Carrot Cake with Cream Cheese Frosting


    Ingredients

    2 cups flour
    1 1/2tsp. Baking soda
    1tsp. Allspice
    2tsp baking powder
    1/4tsp salt
    2tsp cinnamon
    11/2 cups sugar
    1 cup oil
    4 beaten eggs
    2 cups grated carrot
    1 14oz can pineapple do not drain

    Instructions


    Mix flour,baking soda, baking powder, salt , allspice, cinnamon. Add sugar and oil and eggs and mix then add carrot and pineapple mix and put into greased and floured cake pan and bake at 350 for 70- 90 mins .. Cool and frost with cream cheese frosting ! Enjoy!!!

Crunchy Baked Chicken


    Ingredients

    1 box Panko Bread Crumbs...
    1/4 cup olive oil
    1 tsp salt
    2 tsps. paprika
    2 tsps. celery salt
    1/2 tsp pepper
    1/4 tsp garlic salt
    2 tsps. basil
    2 tsps. oregano

    Instructions


    Wash chicken and pierce it with a knife. 1/4 - 1/2 inch slits work perfectly. Marinate it in milk (buttermilk or regular) for at least 1/2 hour. Shake milk off and coat with above mixture. I do it in batches to keep the breadcrumb mixture dry so it sticks better. I also use my knuckles to press the breadcrumbs into the chicken firmly.

Chocolate Frosting


    Ingredients

    For Cake:
    2 cups sugar,
    3¼ cups All-Purpose Flour
    2½ teaspoons baking powder
    1 teaspoon salt
    ¾ cup unsalted butter, soft
    1¼ cups milk, at room temperature
    2 teaspoons vanilla extract
    4 large eggs
    For Easy Chocolate Frosting:
    ⅓ cup softened butter
    ⅓ cup milk
    1 teaspoon vanilla extract
    2 -3/4 powdered sugar
    ⅓ cup cocoa

    Instructions


    For Cake:
    Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch cake pan or 2 - 8 inch rounds if preparing a double layer.
    In a large mixing bowl mix together flour, sugar, baking powder and salt.
    Add butter, milk and vanilla. Beat with mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
    Pour batter into prepared pan(s). Bake 30 to 35 minutes or until toothpick comes out clean.
    Cool in pan for 30 minutes. Turn out and cool thoroughly on wire racks before frosting.
    Easy Chocolate Frosting
    Using mixer. Cream butter, milk and vanilla together.
    Combine powdered sugar and cocoa in separate bowl.
    Add sugar/cocoa mixture to creamed butter mixture half at a time.
    Add more milk if necessary, 1 tablespoon at a time until desired consistency.

Saturday, March 5, 2016

Slow Cooker Beef Stew


    Ingredients

    Stew beef, cubed, 2 lbs
    Flour, 1/2 cup
    Garlic, minced, 1tsp
    Onion, chopped, 1 large
    Worcestershire sauce, 1tbsp
    Paprika, 1tsp
    Thyme, 1/2tsp
    Salt, 2 tsp
    Pepper 1/2 tsp
    Potatoes, cubed, 1lb
    Celery, diced, 3 ribs
    Baby carrots, 1lb
    Beef broth, 2 1/2 cups
    Brown Gravy mix, 2 tbsp
    Water, 2 cups

    Instructions


    Coat your beef with the flour and then place in slow cooker.
    Add the remaining ingredients to the slow cooker.
    Cook covered for 4-5 hours on high or 6-8 hours on low.
    I served mine with warm corn bread muffins!

Chick-fil-A Bites


    Ingredients

    1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    1 cup dill pickle juice
    1 1/2 cups milk, divided
    1 cup peanut oil
    1 large egg
    1 1/4 cups all-purpose flour
    1 tablespoon confectioners’ sugar
    Kosher salt and freshly ground black pepper, to taste
    FOR THE HONEY MUSTARD
    1/4 cup mayonnaise
    2 tablespoons honey
    1 tablespoon mustard
    2 teaspoons Dijon mustard
    2 teaspoons freshly squeezed lemon juice

    DIRECTIONS:


    To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
    In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
    Heat peanut oil in a large skillet over medium high heat.
    In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
    In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
    Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
    Serve immediately with honey mustard.

Friday, March 4, 2016

SLOPPY JOE TATER TOT CASSEROLE


    Ingredients

    1 tablespoon oil
    1 1/4 pounds ground beef
    2 teaspoon steak seasoning
    1 medium onion, chopped
    1 tablespoon worcestershire sauce
    2 cups tomato sauce
    2 tablespoons tomato paste
    1/4 cup brown sugar
    3/4 teaspoon vinegar (most any will do, I’ve used quite a few)
    1 bag of tater tots, we used McCain Homestyle Baby Cakes
    salt/pepper

    Instructions


    Preheat oven to 350 degrees.
    Grease a baking dish, I used a 9x9, but an 11x7 would work too.
    Add your oil to a medium sized skillet and heat over medium heat.
    Add your ground beef, brown sugar, and steak seasoning.
    Brown your meat, toss in your worcestershire sauce and onion.
    Once your meat is cooked through and your onions are translucent add your tomato paste, sauce, and vinegar.
    Simmer for about 5 minutes.
    Place a single layer of your tater tots in the bottom of the baking dish.
    Pour your sloppy joe mix in on top, evenly.
    Place a single layer of tater tots on top of your sloppy joe mix.
    Season with salt and pepper across the top.
    Bake for 30-45 minutes or until your tater tots are golden brown and your sloppy joe mix is bubbling up the sides.

Banana Sheet Cake with Cream Cheese Frosting


    Ingredients

    2 cups all purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter
    1 cup white granulated sugar
    1/2 cup brown sugar
    2 eggs
    The scraped insides of one vanilla bean or 1 teaspoon of vanilla extract
    1 cup of mashed ripe bananas (2 large or 3 medium bananas)
    1/2 cup full fat sour cream
    Frosting
    6 ounces cream cheese, room temp
    4 Tbsp (1/4 cup) unsalted butter, room temp
    2 cups powdered sugar
    1 teaspoon vanilla extract
    1 teaspoon lemon juice

    Instructions


    Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
    Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.
    Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.
    Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.
    To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

Thursday, March 3, 2016

Oven-roasted Sausages, Potatoes, and Peppers


    Ingredients

    1-2 bell peppers, sliced
    1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
    4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
    3 tbsp olive oil (yes, it has to be OLIVE oil)
    1 small jar banana peppers
    1 large onion, sliced
    salt & pepper
    *optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
    *optional — tsp creole seasoning

    spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
    slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.
    cut potatoes into 1/2″ chunks
    slice onion and pepper into strips
    place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
    add salt & pepper and spices (if using)
    top w/ sliced banana peppers
    bake at 400 for about 30-35 min, until potatoes are tender

Hot Apple Dumplings


    Ingredients

    2 Granny Smith apples
    1 cup water
    1 cup sugar divided
    1 stick butter
    1/4 tsp. vanilla extract
    8 canned biscuits (I use Pillsbury buttermilk)
    4 teaspoons ground cinnamon

    Instructions


    Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.
    In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.
    Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
    Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.
    Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!

CROCKPOT ORANGE CHICKEN


    Ingredients

    2 large carrots, peeled and sliced about 1/2-inch thick
    2 large red or green bell peppers, cut into 1/2-inch chunks
    3 cloves garlic, finely minced
    4 boneless skinless chicken breasts
    2 tsp. ground ginger
    1 tsp. salt
    1/2 tsp. pepper
    8 ounces orange juice concentrate
    2 cups Mandarin orange segments or fresh orange segments
    2 Green onions, chopped
    hot cooked rice

    Directions:


    Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Southern Fried Cabbage


    Ingredients

    5-6 strips of bacon
    1 head cabbage, sliced
    1 onion, diced
    ¼ cup chicken broth (I use low sodium broth)
    1 tsp vinegar (optional)
    ½ tsp salt
    ¼ tsp pepper

    Instructions


    In large skillet, (I use cast iron) fry the bacon until crispy, remove to a paper towel to drain
    Place chopped cabbage and onion in the skillet with the bacon fat over medium heat and cook until it begins to wilt a bit
    Crumble the bacon and add to the pan
    Add in the chicken stock,vinegar, salt and pepper, cover and allow it to simmer for 10 minutes
    Serve hot (try adding some diced apples, sliced sausage, noodles, or what ever tickles your fancy)

Wednesday, March 2, 2016

Easy Mexican Casserole


    Ingredients

    1 pound lean ground beef
    1 can Ranch Style beans
    1 10-12 ounce bag tortilla chips, crushed
    1 can Ro-tel tomatoes
    1 small onion, chopped
    2 cups shredded cheddar cheese, divided
    1 package taco seasoning
    1 can cream of chicken soup
    1/2 cup water
    sour cream and salsa for serving

    Instructions


    Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
    Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
    Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Rice Pudding


    Ingredients

    3⁄4 cup medium grain rice or 3⁄4 cup long grain rice
    1 1⁄2 cups water
    1⁄4 teaspoon salt (heaping)
    4 cups whole milk (I use 2%)
    1⁄2 cup sugar
    1⁄2 teaspoon vanilla
    cinnamon

    DIRECTIONS


    Bring rice, water and salt to a boil over med-high heat.
    Simmer covered until water has been absorbed (approximately 15 minutes).
    Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
    The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
    DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
    Remove from heat and stir in vanilla.
    Turn into a bowl or cups.
    You can sprinkle cinnamon on the top if you like.
    COVER with plastic wrap directly on surface "IF" you don't want a skin.
 
 
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