I love soup of all kinds. I love my slow cooker (have I ever mentioned that?). This recipe won first prize at a church chili cook-off. Enough said.
INGREDIENTS
2-3 frozen boneless, skinless chicken breasts
1 medium onion, chopped (optional)
1 1/2 teaspoons garlic powder OR 2 fresh garlic cloves, minced
2 cans Great Northern Beans, drained & rinsed (I could only find mixed cans of pinto and northern beans, which turned out just fine)
1 1/2 cups chicken broth
1 or 2 (4 ounce) cans chopped green chilies (I used one and it was not very spicy at all)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup heavy cream
1/2 tablespoon cornstarch (optional)
INSTRUCTIONS
(1)Add everything except sour cream and heavy cream to your slow cooker (even the frozen chicken).
(2)Cook on low 5-7 hours.
(3) Take your chicken out and shred or chop it up, then add it back to the slow cooker.
(4) Add your sour cream, heavy cream, and cornstarch (the cornstarch will make it a little thicker if you want). Stir it up.
(5) Let it cook for a few more minutes until warm. Enjoy!!
(Adapted from HERE)
Friday, October 7, 2011
Tuesday, October 4, 2011
French Dip Sandwiches
This recipe, found HERE, wins on all counts. It is painfully easy. The hubby (and the rest of us) loved it. AND it cooks itself in my favorite appliance ever--the slow cooker. Ka-chow! That's a Lightning McQueen reference for those of you who don't have little boys :) Here's what you need:
INGREDIENTS
-buns, like hoagie sandwich buns
- a 2 to 4 lb beef roast (I got "eye of round roast" because it was on sale...just get something that says "roast")
-one packet McCormick Au Jus Gravy mix (usually on the soup aisle with the other gravy packets)
-swiss cheese slices
-OPTIONAL: sliced onion, green bell pepper, & red bell pepper
INSTRUCTIONS
(1)Put meat in slow cooker.
(2)Dissolve gravy packet in 3 cups cold water. Pour into slow cooker.
(3)Turn slow cooker on low*. Let it cook 6-8 hours. (If you want the peppers and onions, throw them in for the last hour.)
(4)Shred up meat. It should be very tender. Mine pretty much fell apart.
(5)Put it in your buns. Add a slice of cheese.
(6) Stick in the oven and broil for a minute or two to melt the cheese.
(7) Now for the "dip" part. Get a bowl and pour some of the leftover liquid from the slow cooker in it. Use it to dip your sandwich in and enjoy. Soooo good.
*My slow cooker is a new one, and is apparently nuclear. I NEVER EVER use the high setting. Even frozen meat is completely done in less than 5 hours in my slow cooker. So, if you find your slow cooker meals continually burning or being dry when you use the high setting, try it on low. Hopefully that will work and you can sit back and enjoy some effortless meals!
INGREDIENTS
-buns, like hoagie sandwich buns
- a 2 to 4 lb beef roast (I got "eye of round roast" because it was on sale...just get something that says "roast")
-one packet McCormick Au Jus Gravy mix (usually on the soup aisle with the other gravy packets)
-swiss cheese slices
-OPTIONAL: sliced onion, green bell pepper, & red bell pepper
INSTRUCTIONS
(1)Put meat in slow cooker.
(2)Dissolve gravy packet in 3 cups cold water. Pour into slow cooker.
(3)Turn slow cooker on low*. Let it cook 6-8 hours. (If you want the peppers and onions, throw them in for the last hour.)
(4)Shred up meat. It should be very tender. Mine pretty much fell apart.
(5)Put it in your buns. Add a slice of cheese.
(6) Stick in the oven and broil for a minute or two to melt the cheese.
(7) Now for the "dip" part. Get a bowl and pour some of the leftover liquid from the slow cooker in it. Use it to dip your sandwich in and enjoy. Soooo good.
*My slow cooker is a new one, and is apparently nuclear. I NEVER EVER use the high setting. Even frozen meat is completely done in less than 5 hours in my slow cooker. So, if you find your slow cooker meals continually burning or being dry when you use the high setting, try it on low. Hopefully that will work and you can sit back and enjoy some effortless meals!
Saturday, October 1, 2011
Copycat Starbucks Pumpkin Scones
I know everyone is crazy about the Starbucks Pumpkin Spice Latte, but have you had the Pumpkin Scone?? AMAZING. It would be a crime for me not to share this with you. I have had this recipe for several years. I don't remember where it came from, but it is spot on--just like the real thing. The con is that it is a little labor intensive (not difficult, just lots of steps), but it is so worth it. Here goes...for the scone you will need:
PUMPKIN SCONE INGREDIENTS
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
1/2 teaspoon ground cinnamon
SCONE INSTRUCTIONS
(1) Preheat oven to 425 degrees.
(2) Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
(3) In a separate bowl whisk pumpkin, half-and-half, and egg.
(4) Cut COLD butter in small cubes and add to dry ingredients. Use a fork or food processor to combine until mixture is sort of like cornmeal in texture.
(5) Fold wet ingredients into mixture and form dough into a ball.
(6) Pat out dough onto a floured surface and form into a 9"Long x 3"Wide x 1"High rectangle. No need to be super precise.
(7) Slice dough width-wise into three equal portions.
(8) Take each piece and cut it diagonally. You should end up with six triangular slices or dough.
(9) Bake 14-16 minutes on a lightly greased baking sheet. Allow to cool. Glaze and ice (see below).
GLAZE INGREDIENTS & INSTRUCTIONS
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
(1) Combine with electric mixer until smooth.
(2) Brush over cooled scones.
ICING INGREDIENTS & INSTRUCTIONS
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
(1) Combine with electric mixer.
(2) Drizzle over glazed scones.
(3) Allow to dry for one hour...This is seriously part of the instructions; however, I have never actually let them dry for an hour :)
PUMPKIN SCONE INGREDIENTS
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
1/2 teaspoon ground cinnamon
SCONE INSTRUCTIONS
(1) Preheat oven to 425 degrees.
(2) Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
(3) In a separate bowl whisk pumpkin, half-and-half, and egg.
(4) Cut COLD butter in small cubes and add to dry ingredients. Use a fork or food processor to combine until mixture is sort of like cornmeal in texture.
(5) Fold wet ingredients into mixture and form dough into a ball.
(6) Pat out dough onto a floured surface and form into a 9"Long x 3"Wide x 1"High rectangle. No need to be super precise.
(7) Slice dough width-wise into three equal portions.
(8) Take each piece and cut it diagonally. You should end up with six triangular slices or dough.
(9) Bake 14-16 minutes on a lightly greased baking sheet. Allow to cool. Glaze and ice (see below).
GLAZE INGREDIENTS & INSTRUCTIONS
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
(1) Combine with electric mixer until smooth.
(2) Brush over cooled scones.
ICING INGREDIENTS & INSTRUCTIONS
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
(1) Combine with electric mixer.
(2) Drizzle over glazed scones.
(3) Allow to dry for one hour...This is seriously part of the instructions; however, I have never actually let them dry for an hour :)
Saturday, June 4, 2011
To Die for Blueberry Muffins
Sorry for two blueberry recipes in a row, but I am trying to use the rest of what is in my freezer :) I am super excited to share this recipe with you for two reasons: (1) I am not a big fan of blueberries and (2) I am not a big fan of muffins. So, why am I sharing this recipe? Well, while both of the above statements are true, I LOVE these muffins. So do my blueberry-hating husband and blueberry-hating children. So, even if blueberries are way down the list of fruits you like, I would still give this a chance...the same applies to the last blueberry recipe. So make these one night, and you are good for breakfast for a few days...unless you eat two...to test them...then your kids test them too...then your husband comes home and eats some as a bedtime snack...then you will still need to figure out breakfast. Sorry. Here's what you need (This recipe is slightly modified from HERE):
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup sugar (or Splenda for Baking)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/4 cup applesauce (or 1 egg)
1/3 cup milk (I used 1%)
1 1/2 cups fresh blueberries (I used frozen and thawed them in a bowl in the microwave for a few seconds)
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup (half a stick) butter, cubed
1 1/2 teaspoons ground cinnamon
INSTRUCTIONS
(1) Preheat oven to 400 degrees. Grease 8 holes of a muffin pan or use little paper liners.
(2)Combine 1 1/2 cups flour, 3/4 cups sugar or Splenda, salt, and baking powder in a bowl.
(3)Add 1/3 cup vegetable oil to a one cup measuring cup. Add your applesauce (or egg) to that. Add you milk to that...the mixture should all equal about 1 cup.
(4) Mix the wet mixture into the dry mixture. It will be thick. Fold in your blueberries (make sure you thaw them in the microwave if they are frozen).
(5) Fill the muffin cups right up to the top.
(6)For the topping mix 1/2 cup brown sugar, 1/3 cup flour, and half a stick of butter (cubed) with a fork. This takes a little work--just mush it all together. Sprinkle this over each muffin liberally...this is the only time I will ever tell you to be liberal (hahaha...did you get my joke?!).
(7) Bake 20 minutes. Let cool and devour.
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup sugar (or Splenda for Baking)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/4 cup applesauce (or 1 egg)
1/3 cup milk (I used 1%)
1 1/2 cups fresh blueberries (I used frozen and thawed them in a bowl in the microwave for a few seconds)
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup (half a stick) butter, cubed
1 1/2 teaspoons ground cinnamon
INSTRUCTIONS
(1) Preheat oven to 400 degrees. Grease 8 holes of a muffin pan or use little paper liners.
(2)Combine 1 1/2 cups flour, 3/4 cups sugar or Splenda, salt, and baking powder in a bowl.
(3)Add 1/3 cup vegetable oil to a one cup measuring cup. Add your applesauce (or egg) to that. Add you milk to that...the mixture should all equal about 1 cup.
(4) Mix the wet mixture into the dry mixture. It will be thick. Fold in your blueberries (make sure you thaw them in the microwave if they are frozen).
(5) Fill the muffin cups right up to the top.
(6)For the topping mix 1/2 cup brown sugar, 1/3 cup flour, and half a stick of butter (cubed) with a fork. This takes a little work--just mush it all together. Sprinkle this over each muffin liberally...this is the only time I will ever tell you to be liberal (hahaha...did you get my joke?!).
(7) Bake 20 minutes. Let cool and devour.
Tuesday, May 24, 2011
Blueberry Deliciousness
I don't have a lot of desserts posted on here, because we just don't really eat a lot of desserts. However, we do have a handful of favorites that we indulge in occasionally. This one is our pastor's wife's recipe, and it is goo-ood...that's good with two syllables. Mrs. Melita graciously shared this with me, I altered it only slightly (substituting Splenda for sugar) and we have put quite a dent in it since it came out of the oven only a few hours ago.
INGREDIENTS
1 (20 oz) can crushed pineapple, undrained
3 cups blueberries (fresh or frozen...Wal-mart's frozen ones were half the price of the ones at 2 other stores)
3/4 cup sugar or Splenda (I have had it both ways and can't tell a difference)
1 box yellow cake mix
6 tablespoons butter (the recipe called for 8, but 6 worked fine)
1 cup chopped pecans
1/4 cup sugar (I would use real sugar for this part)
INSTRUCTIONS
(1) Preheat oven to 350. Grease a 13x9" dish.
(2) Combine first three ingredients in a bowl, and pour into baking dish.
(3) Spread dry cake mix over blueberry mixture.
(4) Cover top of cake mix with thin slices of butter (all 6 tablespoons).
(5) Mix pecans and 1/4 cup sugar in a bowl and sprinkle over top of butter.
(6) Bake 45 minutes. Top with vanilla ice cream if desired. It is perfect all by itself, though!
INGREDIENTS
1 (20 oz) can crushed pineapple, undrained
3 cups blueberries (fresh or frozen...Wal-mart's frozen ones were half the price of the ones at 2 other stores)
3/4 cup sugar or Splenda (I have had it both ways and can't tell a difference)
1 box yellow cake mix
6 tablespoons butter (the recipe called for 8, but 6 worked fine)
1 cup chopped pecans
1/4 cup sugar (I would use real sugar for this part)
INSTRUCTIONS
(1) Preheat oven to 350. Grease a 13x9" dish.
(2) Combine first three ingredients in a bowl, and pour into baking dish.
(3) Spread dry cake mix over blueberry mixture.
(4) Cover top of cake mix with thin slices of butter (all 6 tablespoons).
(5) Mix pecans and 1/4 cup sugar in a bowl and sprinkle over top of butter.
(6) Bake 45 minutes. Top with vanilla ice cream if desired. It is perfect all by itself, though!
Monday, May 16, 2011
Pioneer Woman's Coffee Cake
Today is day two since we returned from our anniversary trip to Charleston...which means it is day two of me missing the AMAZING breakfast at the AMAZING bed & breakfast where we stayed. So, I decided to kick breakfast up a notch this week. The coffee cake we had for the third course of breakfast one day (yes, we had three course breakfasts...it was amazing...am I saying amazing too much?) was one of James' favorite dishes, so I found this recipe on the Pioneer Woman's website and it seemed pretty close. It's called "The Best Coffee Cake. Ever." and, indeed, it is.
Please don't freak out when you see how much butter is in this thing. Keep in mind that this is an entire 13x9" cake. A normal sized piece for breakfast followed by a generally healthy lunch and dinner will be fine. Around our house we usually go with the "all things (well, most things) in moderation" idea. Since we don't drinks sodas, rarely eat out, and rarely have desserts I have no problem making cinnamon rolls, coffee cake, and the like for breakfast on occasion. So grab you butter and let's get baking.
Click HERE for PW's super detailed instructions with photos.If you scroll all the way down to the bottom you can read and print the recipe.
I used a 9x13 glass casserole dish and substituted 1 % milk in place of whole milk, and it turned out beautifully. I am thinking of mixing up some kind of cinnamon roll-ish icing to drizzle over the top :)
Please don't freak out when you see how much butter is in this thing. Keep in mind that this is an entire 13x9" cake. A normal sized piece for breakfast followed by a generally healthy lunch and dinner will be fine. Around our house we usually go with the "all things (well, most things) in moderation" idea. Since we don't drinks sodas, rarely eat out, and rarely have desserts I have no problem making cinnamon rolls, coffee cake, and the like for breakfast on occasion. So grab you butter and let's get baking.
Click HERE for PW's super detailed instructions with photos.If you scroll all the way down to the bottom you can read and print the recipe.
I used a 9x13 glass casserole dish and substituted 1 % milk in place of whole milk, and it turned out beautifully. I am thinking of mixing up some kind of cinnamon roll-ish icing to drizzle over the top :)
Friday, April 29, 2011
Bacon & Cheese Potatoes and Ranch Chicken
The reason I have not posted any recipes for nearly two weeks is that my week of recipe "winners" was followed by a week of "flops." It usually happens that way...not sure why. This week I am just cooking whatever to try to use up what is left in my pantry (as I usually do at the end of the month). But last night, we had a pretty good side dish, that was born entirely from the need to use up some random leftover ingredients. I had half a bag of potatoes, some shredded cheddar, and bacon...so I tried to go the restaurant-style cheese fries route, and it turned out really well, if I do say so myself. This is super easy. Here's what you need:
BACON CHEESE POTATOES INGREDIENTS
-enough potatoes cut bite-sized to cover a 13x9 dish in a single layer (I used about 1/3 bag of yukon gold potatoes...they are the best...you could use other potatoes, but I make no guarantees that it will be as yummy)
-1 cup shredded cheddar cheese (or as much as you want)
-3 or 4 sliced of cooked bacon, crumbled
-1/4 cup olive oil
-garlic salt to taste
INSTRUCTIONS
(1) Preheat your oven to 425. Put your potatoes in the 13x9 dish.
(2) Pour 1/4 cup olive oil over potatoes, and stir them around to coat.
(3) Season with garlic salt.
(4) Bake for 30-40 minutes, until potatoes are done.
(5) Add crumbled bacon and shredded cheddar over the top, and put it back in the oven for a couple minutes just to melt the cheese.
In other news, I tried the crock pot pork chop recipe with chicken, and (as expected) it was equally yummy. So go here for the recipe and just substitute chicken breasts for chops.
BACON CHEESE POTATOES INGREDIENTS
-enough potatoes cut bite-sized to cover a 13x9 dish in a single layer (I used about 1/3 bag of yukon gold potatoes...they are the best...you could use other potatoes, but I make no guarantees that it will be as yummy)
-1 cup shredded cheddar cheese (or as much as you want)
-3 or 4 sliced of cooked bacon, crumbled
-1/4 cup olive oil
-garlic salt to taste
INSTRUCTIONS
(1) Preheat your oven to 425. Put your potatoes in the 13x9 dish.
(2) Pour 1/4 cup olive oil over potatoes, and stir them around to coat.
(3) Season with garlic salt.
(4) Bake for 30-40 minutes, until potatoes are done.
(5) Add crumbled bacon and shredded cheddar over the top, and put it back in the oven for a couple minutes just to melt the cheese.
In other news, I tried the crock pot pork chop recipe with chicken, and (as expected) it was equally yummy. So go here for the recipe and just substitute chicken breasts for chops.
Thursday, April 14, 2011
Creamy Italian Crock Pot Chicken
This is crock pot meal #2 for the week (from TidyMom, slightly modified), and it was Easy with a capital E. This got rave reviews from the husband and the kids wolfed theirs down, too. I have to admit, I was concerned that this was going to be a flop--the ingredients seemed too simple especially for plain old chicken breasts. BUT boy was I wrong! Even better, you probably have almost all the ingredients in your kitchen right now.
INGREDIENTS
4 chicken breasts (mine were frozen when I put them in the crock pot--they always are--but you can use thawed...whatever)
1 packet dry Italian dressing mix
1/4 cup water
8 ounces cream cheese (I use fat free)
1 can cream of chicken soup (I use Healthy Request)
1 pound pasta of some sort (spaghetti...penne for the kids...anything)
INSTRUCTIONS
(1) Put your chicken in the crock pot. Mix Italian dressing packet with 1/4 cup water and pour over chicken. Cook on low 3 hours.
(2) After 3 hours mix cream of chicken and cream cheese with a hand mixer until smooth OR you could do like I did (because I did not read the recipe) and put them in a pot on the stove over medium heat. Stir it until the cream cheese melts and combines with the soup.
(3) (Optional: At this point I took the lid off the crock pot and cut my chicken into smaller pieces--not bite-sized but smaller)
(4) Add the soup/cream cheese mixture to the crock pot and cook on low for an additional hour.
(5) Serve over pasta...cooked pasta, of course.
INGREDIENTS
4 chicken breasts (mine were frozen when I put them in the crock pot--they always are--but you can use thawed...whatever)
1 packet dry Italian dressing mix
1/4 cup water
8 ounces cream cheese (I use fat free)
1 can cream of chicken soup (I use Healthy Request)
1 pound pasta of some sort (spaghetti...penne for the kids...anything)
INSTRUCTIONS
(1) Put your chicken in the crock pot. Mix Italian dressing packet with 1/4 cup water and pour over chicken. Cook on low 3 hours.
(2) After 3 hours mix cream of chicken and cream cheese with a hand mixer until smooth OR you could do like I did (because I did not read the recipe) and put them in a pot on the stove over medium heat. Stir it until the cream cheese melts and combines with the soup.
(3) (Optional: At this point I took the lid off the crock pot and cut my chicken into smaller pieces--not bite-sized but smaller)
(4) Add the soup/cream cheese mixture to the crock pot and cook on low for an additional hour.
(5) Serve over pasta...cooked pasta, of course.
Tuesday, April 12, 2011
Homemade Pizza Rolls
We made these today for lunch, and they are going to become part of our regular lunch rotation! They were so easy to put together, only took a few minutes to bake, AND the kids were able to help make them! The recipe is from HERE. These would, of course, also make a great quick dinner or even finger food for a party. Also, today this fed two adults and two toddlers for lunch--double it if you are feeding all adults :)
INGREDIENTS
1 refrigerated pizza crust
garlic powder
Italian seasoning (or if you, like me, don't have that--some combination of dried oregano, parsley, & basil)
1/2 cup shredded cheese (mozzarella, Italian blend...whatever)
1/2 cup pepperoni
1/4 cup grated Parmesan
pizza sauce for dipping
INSTRUCTIONS
(1) Preheat oven to 425 and grease a cookie sheet.
(2) Roll out your pizza dough on the cookie sheet. Sprinkle with garlic powder and seasoning.
(3) Add shredded cheese, pepperoni, and Parmesan.
(4) Roll it up tightly from one of the short ends. Getting it started was a little tricky, but once I got the roll going it was a piece of cake.
(5) Using a sharp knife, cut roll into one inch slices (your pizza rolls will have the same shape as a cinnamon roll. (Don't worry if they seem a little loose--when they cook everything will stick together fine)
(6) Arrange them on the greased pan and bake for 10-12 minutes.
(7) Serve with pizza sauce for dipping.
INGREDIENTS
1 refrigerated pizza crust
garlic powder
Italian seasoning (or if you, like me, don't have that--some combination of dried oregano, parsley, & basil)
1/2 cup shredded cheese (mozzarella, Italian blend...whatever)
1/2 cup pepperoni
1/4 cup grated Parmesan
pizza sauce for dipping
INSTRUCTIONS
(1) Preheat oven to 425 and grease a cookie sheet.
(2) Roll out your pizza dough on the cookie sheet. Sprinkle with garlic powder and seasoning.
(3) Add shredded cheese, pepperoni, and Parmesan.
(4) Roll it up tightly from one of the short ends. Getting it started was a little tricky, but once I got the roll going it was a piece of cake.
(5) Using a sharp knife, cut roll into one inch slices (your pizza rolls will have the same shape as a cinnamon roll. (Don't worry if they seem a little loose--when they cook everything will stick together fine)
(6) Arrange them on the greased pan and bake for 10-12 minutes.
(7) Serve with pizza sauce for dipping.
Monday, April 11, 2011
Slow Cooker Ranch Pork Chops
I think you know by now that I LOVE my slow cooker. This week I have two slow cooker recipes on the meal plan, and here's the first (I found it on the Picky Palate blog). Now, as I write this it is not actually dinner time yet, but I have already tasted it...and let me tell you, this is a keeper for sure. It is taking every ounce of self-control in me to not go ahead and eat one...or three. But wait it gets even better...guess how many ingredients this has? Three! And guess what you do with them? Dump them in the crock pot and turn it on! AND (yes there's another and) I am pretty sure that this would be pretty tasty with chicken breasts, too! Here you go:
INGREDIENTS
6 boneless pork chops (about 1/2 inch thick--the package I bought was a little less)
1 can cream of chicken soup
1 packet dry Ranch seasoning
INSTRUCTIONS
(1) Put everything in the slow cooker.
(2) Cook on low 6 hours or high 4 hours. E-N-J-O-Y!
And just so you know, we served these with tater tots...how's that for gourmet?
INGREDIENTS
6 boneless pork chops (about 1/2 inch thick--the package I bought was a little less)
1 can cream of chicken soup
1 packet dry Ranch seasoning
INSTRUCTIONS
(1) Put everything in the slow cooker.
(2) Cook on low 6 hours or high 4 hours. E-N-J-O-Y!
And just so you know, we served these with tater tots...how's that for gourmet?
Saturday, April 9, 2011
Paula's Banana Pudding
Tonight we are cooking out with some friends and I'm taking my friend Paula (Deen)...well her banana pudding. You can never ever go wrong taking a Paula dish, especially this one. This is one of those recipes that you must MUST make right now. It will change your life (do I say that too much?). I love Paula Deen and I love banana pudding. We even had it at our rehearsal dinner (made by yours truly). However, I am NOT a fan of standing at the stove for what seems like F-O-R-E-V-E-R stirring and stirring and stirring pudding until my arm feels like it is going to fall off. This is primarily what attracted me to this recipe. Could it be true--banana pudding worth eating minus the workout? YES! Thank you, Paula! So, I'm sending you love and some awesome banana pudding from her kitchen to mine and from my kitchen to yers. Just follow the link. Her instructions are short and simple:
Not Yo' Mama's Banana Pudding
Not Yo' Mama's Banana Pudding
Friday, April 8, 2011
New Shortcut: Asian Chicken Pasta
Have I ever mentioned how much I love my slow cooker? Well, I do, and I try to make as many recipes work with it as possible. Yesterday, I figured out a new shortcut for Asian Chicken Pasta with my slow cooker (is that an oxymoron?). I guess technically, it actually takes way longer to cook, but it is easier nonetheless! I have added the slow cooker instructions to the original post HERE. Have a great weekend...tomorrow "Not Yo' Mama's Banana Pudding" from Paula Deen's kitchen to mine and from my kitchen to yers. :)
Wednesday, April 6, 2011
Onion Soup Roast (& Leftover Sandwiches)
First, I want you to understand what a monumental thing it is that I am posting a roast recipe. It is a rare day, indeed, that you find anything in my kitchen other than frozen chicken breasts and ground beef. Why? Because chicken and ground beef are cheap. BUT, this week we...(drum roll) switched grocery stores. That's right. We now shop at Save-a-Lot...because we can save a lot (sorry, I couldn't resist). I have always been a Wal-mart faithful because they are consistently the cheapest in EVERYTHING I buy. No worries, Wal-mart--I have not totally forsaken you. I will still be heading to Wal-mart for things that Save-a-Lot does not have, for instance onion soup mix...
...which brings us back around to this recipe. Thank you, Save-a-Lot. I can make a roast this week and still be happily within budget because of you. So, here's the roast recipe (modified from the link in yesterday's post) AND a second recipe to use up your leftovers and tickle your taste buds.
LIPTON ONION SOUP ROAST INGREDIENTS
-1 (2-3lb) roast (I bought one that said "eye of round roast" because it was on sale...just buy something in the beef section that has "roast" in the name)
-1 box dry onion soup mix (1 box contains 2 packets...you don't have to buy Lipton--get the store brand)
-2 tablespoons olive oil
-3/4 cup water
-2 potatoes, cut bite-sized
-1 bag (12 ounces?) baby carrots
INSTRUCTIONS
(1) Get out your slow cooker, and put the potatoes and carrots in first.
(2) Get out a skillet and pour in your olive oil. Heat it over medium/high heat for a minute. Then CAREFULLY (it will sizzle and pop) put your roast in the pan (using tongs if you have some). Sear it on each side (put it in the pan and let it sit for a couple of minutes, then repeat on each side until you have browned all sides). Remove roast carefully and put it in the slow cooker on top of vegetables.
(3) Mix your water and both packets of soup mix in separate bowl. Pour it in the skillet (your heat should be off) and scrape up any yummy browned bits left in the bottom of the pan. Then pick up the skillet and dump the soup mixture over the roast in the slow cooker.
(4) Let it cook on low for about 8 hours (I cooked mine 7) or on high for 4 hours. I don't know why, but mine is usually more tender when I cook it on low. Enjoy! KEEP YOUR LEFTOVER MEAT. Don't forget to pour all the leftover liquid from the slow cooker in with your leftover meat!
LEFTOVER ROAST SANDWICH INGREDIENTS
-leftover roast, shredded (I use a couple of forks to pull it apart)
-american cheese slices (or provolone if you are feeling a little Italian)
-kaiser rolls or really any type of sandwich roll or bun
-butter
INSTRUCTIONS
(1) Preheat your broiler (500 or 550). Put some meat on you bun. Pour on some of the leftover liquid from the meat. (You can also pour some of the liquid in a bowl to dip your sandwich in)
(2) Add a slice of cheese.
(3) Put your sandwich(es) on a cookie sheet open-faced and stick it in the oven for just a minute until the cheese gets all melted and delicious.
(4) As soon as you take the sandwich(es) out of the oven, while everything is still hot: grab a stick of butter, unwrap one end, and rub it all over the inside of the top of your bun.
*If you live near a Bob Evans restaurant (Dear Bob, we miss you way down here in Georgia!), go there right now and order a Pot Roast Sandwich...it will change your life.
...which brings us back around to this recipe. Thank you, Save-a-Lot. I can make a roast this week and still be happily within budget because of you. So, here's the roast recipe (modified from the link in yesterday's post) AND a second recipe to use up your leftovers and tickle your taste buds.
LIPTON ONION SOUP ROAST INGREDIENTS
-1 (2-3lb) roast (I bought one that said "eye of round roast" because it was on sale...just buy something in the beef section that has "roast" in the name)
-1 box dry onion soup mix (1 box contains 2 packets...you don't have to buy Lipton--get the store brand)
-2 tablespoons olive oil
-3/4 cup water
-2 potatoes, cut bite-sized
-1 bag (12 ounces?) baby carrots
INSTRUCTIONS
(1) Get out your slow cooker, and put the potatoes and carrots in first.
(2) Get out a skillet and pour in your olive oil. Heat it over medium/high heat for a minute. Then CAREFULLY (it will sizzle and pop) put your roast in the pan (using tongs if you have some). Sear it on each side (put it in the pan and let it sit for a couple of minutes, then repeat on each side until you have browned all sides). Remove roast carefully and put it in the slow cooker on top of vegetables.
(3) Mix your water and both packets of soup mix in separate bowl. Pour it in the skillet (your heat should be off) and scrape up any yummy browned bits left in the bottom of the pan. Then pick up the skillet and dump the soup mixture over the roast in the slow cooker.
(4) Let it cook on low for about 8 hours (I cooked mine 7) or on high for 4 hours. I don't know why, but mine is usually more tender when I cook it on low. Enjoy! KEEP YOUR LEFTOVER MEAT. Don't forget to pour all the leftover liquid from the slow cooker in with your leftover meat!
LEFTOVER ROAST SANDWICH INGREDIENTS
-leftover roast, shredded (I use a couple of forks to pull it apart)
-american cheese slices (or provolone if you are feeling a little Italian)
-kaiser rolls or really any type of sandwich roll or bun
-butter
INSTRUCTIONS
(1) Preheat your broiler (500 or 550). Put some meat on you bun. Pour on some of the leftover liquid from the meat. (You can also pour some of the liquid in a bowl to dip your sandwich in)
(2) Add a slice of cheese.
(3) Put your sandwich(es) on a cookie sheet open-faced and stick it in the oven for just a minute until the cheese gets all melted and delicious.
(4) As soon as you take the sandwich(es) out of the oven, while everything is still hot: grab a stick of butter, unwrap one end, and rub it all over the inside of the top of your bun.
*If you live near a Bob Evans restaurant (Dear Bob, we miss you way down here in Georgia!), go there right now and order a Pot Roast Sandwich...it will change your life.
Tuesday, April 5, 2011
Coming Up...
Here's a list of the recipes I am going to attempt to get around to this month. As usual, I will likely alter them however I can to make them as easy as possible. And, of course, I will gladly pass along the ones that are a great success with the hubby and kiddos. But, feel free to go ahead and try some of these yourselves...let me know if you do!
Homemade Pizza Rolls
Broccoli, Cheddar, Chicken, & Tater Tot Casserole
Garlic Ranch Chicken Pot Pie
Creamy Italian Crock Pot Chicken (minus the mushrooms..."gag")
Crock Pot Italian Beef Sandwiches
Lipton Onion Soup Roast
Homemade Pizza Rolls
Broccoli, Cheddar, Chicken, & Tater Tot Casserole
Garlic Ranch Chicken Pot Pie
Creamy Italian Crock Pot Chicken (minus the mushrooms..."gag")
Crock Pot Italian Beef Sandwiches
Lipton Onion Soup Roast
Thursday, March 31, 2011
Recipe Revisions
Sorry that I've not posted anything new this week! We've been enjoying some of our favorites and cleaning out our pantry in the process. No worries, I have a list of new recipes I'm itching to try in April, and I will pass the good ones along to you!
Anyway, I did want to let you know that in the process of enjoying some of our previous recipes this week, I have made revisions to a couple of them.
First, I added an optional step to Bowtie Lasagna. At the end of the recipe, dump everything into a casserole dish and cover it with as much shredded mozzarella as you want (you should have 1 1/2 cups left if you started with a new bag). Broil it for a few minutes until the cheese gets all melty and delicious. Perfect!
Second, this week I made Chicken Bacon Pizza, but I used a packet of pizza dough mix instead of the refrigerated pre-made dough. This switch saved me $2.00! I don't know about you, but that's exciting to me! It took only slightly longer because I had to mix the packet with water and let it sit for five minutes, but other than that there was no difference. If you use a packet of dough mix, follow the instructions on the packet for oven temperature, time, etc.--all the instructions for topping the pizza are the same, though.
That's all for now! Farm Style Spaghetti and Meatballs tonight! New recipes on the way in April!
Anyway, I did want to let you know that in the process of enjoying some of our previous recipes this week, I have made revisions to a couple of them.
First, I added an optional step to Bowtie Lasagna. At the end of the recipe, dump everything into a casserole dish and cover it with as much shredded mozzarella as you want (you should have 1 1/2 cups left if you started with a new bag). Broil it for a few minutes until the cheese gets all melty and delicious. Perfect!
Second, this week I made Chicken Bacon Pizza, but I used a packet of pizza dough mix instead of the refrigerated pre-made dough. This switch saved me $2.00! I don't know about you, but that's exciting to me! It took only slightly longer because I had to mix the packet with water and let it sit for five minutes, but other than that there was no difference. If you use a packet of dough mix, follow the instructions on the packet for oven temperature, time, etc.--all the instructions for topping the pizza are the same, though.
That's all for now! Farm Style Spaghetti and Meatballs tonight! New recipes on the way in April!
Thursday, March 17, 2011
Taco Pockets
First, I need to let you know of a change to a previous recipe. Now, thanks to this recipe these Chicken Pockets are even easier and faster than they already were and equally as yummy. The original chicken pocket recipe used puff pastry, but now I use refrigerated biscuits instead.
Anyway, taco pockets--these passed on all points: fast, easy, cheap, delicious. And, while these taste very similar to Taco Pizza, these are much easier for the kids to eat without making a mess (well, without making as big of a mess). This is also one of those recipes that gives a lot of room for creativity.
One more thing, this recipe uses ground beef, taco seasoning, AND half a cup of salsa. The salsa made a BIG difference in the meat. From now on I will definitely be adding the salsa in with the taco seasoning and beef for any of our recipes from south of the border...
INGREDIENTS
1 can refrigerated biscuits (the big ones--usually a can of 8)
1 pound ground beef, browned and drained
1 packet taco seasoning
2/3 cup water
1/2 cup salsa (plus extra for garnish)
1/2 a bag of shredded cheddar cheese (4 ounces)
anything else you want in or on your taco pockets
(1) Preheat your oven to 375.
(2) Combine your ground beef (browned and drained), taco seasoning, water, and 1/2 cup salsa in a pan. Let it cook on medium/high heat until it thickens--about 5 to 8 minutes.
(3) Grease a cookie sheet. Flatten out your biscuits.
(4) Add a spoonful of the meat mixture and one tablespoon of shredded cheese to each biscuit. Don't overstuff!
(5) Fold the biscuits over and press the edges with a fork to seal in the filling.
(6) Bake for 9-14 minutes, until the biscuit dough is lightly browned and done.
(7) Garnish with some extra salsa, sour cream, cheese, whatever. I love to drizzle on some El Pato Mexican Tomato Sauce (it's a little yellow can at Wal-mart).
Anyway, taco pockets--these passed on all points: fast, easy, cheap, delicious. And, while these taste very similar to Taco Pizza, these are much easier for the kids to eat without making a mess (well, without making as big of a mess). This is also one of those recipes that gives a lot of room for creativity.
One more thing, this recipe uses ground beef, taco seasoning, AND half a cup of salsa. The salsa made a BIG difference in the meat. From now on I will definitely be adding the salsa in with the taco seasoning and beef for any of our recipes from south of the border...
INGREDIENTS
1 can refrigerated biscuits (the big ones--usually a can of 8)
1 pound ground beef, browned and drained
1 packet taco seasoning
2/3 cup water
1/2 cup salsa (plus extra for garnish)
1/2 a bag of shredded cheddar cheese (4 ounces)
anything else you want in or on your taco pockets
(1) Preheat your oven to 375.
(2) Combine your ground beef (browned and drained), taco seasoning, water, and 1/2 cup salsa in a pan. Let it cook on medium/high heat until it thickens--about 5 to 8 minutes.
(3) Grease a cookie sheet. Flatten out your biscuits.
(4) Add a spoonful of the meat mixture and one tablespoon of shredded cheese to each biscuit. Don't overstuff!
(5) Fold the biscuits over and press the edges with a fork to seal in the filling.
(6) Bake for 9-14 minutes, until the biscuit dough is lightly browned and done.
(7) Garnish with some extra salsa, sour cream, cheese, whatever. I love to drizzle on some El Pato Mexican Tomato Sauce (it's a little yellow can at Wal-mart).
Tuesday, March 15, 2011
Buttered Asparagus
I LOVE ASPARAGUS! My husband says he hates it (which means our son also hates it), although neither of them have ever tried it (my husband did touch a piece to his tongue, once, but that definitely does not count). Whatever, more for me :)
Anyway, here is the way I cook it most of the time. It is super easy and fast, and it has butter (so it can't be bad, right?). Also, before I list the ingredients, let me apologize. I have no idea how much asparagus I cook (a pound? half a pound? who knows?). At Wal-mart they come in bunches in the produce section, and this recipe is for one bunch, which usually ends up being 2-3 servings. Okay, ingredients:
INGREDIENTS
asparagus (one bunch for 2 servings)
2 tablespoons butter (that's not exact--throw in another tablespoon if you think it needs it)
salt and pepper to taste
INSTRUCTIONS
(1) Boil some water in a pot.
(2) Meanwhile, rinse your asparagus. Then snap off the tough ends. To do this grab each end of the asparagus and bend it in half. It will break itself in the right spot. Trash the tough ends.
(3) Boil the asparagus for 5-7 minutes, or until crisp tender (That's a real term. I heard it on Food Network).
(4) Drain the asparagus and pat dry with a paper towel.
(5) Add butter to a large skillet over medium heat. Turn your vent hood on because butter has a high smoke factor--another Food Network term :)
(6) Add asparagus to pan. Let them cook for about 3-4 minutes. Try to roll them around so they don't just cook on one side. Don't burn them, just let them get that good brown butter flavor.
(7) Add salt and pepper to taste. Voila! Enjoy! If you cut them in pieces your children might think they're green beans :)
Anyway, here is the way I cook it most of the time. It is super easy and fast, and it has butter (so it can't be bad, right?). Also, before I list the ingredients, let me apologize. I have no idea how much asparagus I cook (a pound? half a pound? who knows?). At Wal-mart they come in bunches in the produce section, and this recipe is for one bunch, which usually ends up being 2-3 servings. Okay, ingredients:
INGREDIENTS
asparagus (one bunch for 2 servings)
2 tablespoons butter (that's not exact--throw in another tablespoon if you think it needs it)
salt and pepper to taste
INSTRUCTIONS
(1) Boil some water in a pot.
(2) Meanwhile, rinse your asparagus. Then snap off the tough ends. To do this grab each end of the asparagus and bend it in half. It will break itself in the right spot. Trash the tough ends.
(3) Boil the asparagus for 5-7 minutes, or until crisp tender (That's a real term. I heard it on Food Network).
(4) Drain the asparagus and pat dry with a paper towel.
(5) Add butter to a large skillet over medium heat. Turn your vent hood on because butter has a high smoke factor--another Food Network term :)
(6) Add asparagus to pan. Let them cook for about 3-4 minutes. Try to roll them around so they don't just cook on one side. Don't burn them, just let them get that good brown butter flavor.
(7) Add salt and pepper to taste. Voila! Enjoy! If you cut them in pieces your children might think they're green beans :)
Monday, March 14, 2011
Chicken Tortilla Soup
This is another of Pioneer Woman's recipes, and of course it was good! I did modify it in a few places, though. This recipe is a close cousin to Taco Soup...different, but I definitely wouldn't put them on the menu for the same week. I started this today during the kids nap. The long list of ingredients and instructions made me think this was going to be pretty labor-intensive (which I am not fond of), but (happily) it was quick and easy and most of the long list of ingredients were things I typically have in my pantry (spices, cornmeal, garlic...). Here's what you need for my shortcut version:
INGREDIENTS
1 tablespoon olive oil
1 cup onion, diced (about 1/2 an onion)
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
3 cloves garlic, minced (if you buy the jar of pre-minced garlic it is 1 1/2 teaspoons)
1 1/2 teaspoons cumin
1 teaspoon chili powder (unless you like it really spicy, I would start with 1/2 teaspoon and and more as needed at the end)
1 teaspoon garlic salt
1 (12 ounce) can chicken, drained
1 can Rotel diced tomatoes and green chiles
32 ounces low sodium chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans black beans, drained
3 tablespoons cornmeal
crushed tortilla chips and shredded cheese for garnish
INSTRUCTIONS
(1) Add olive oil to pot on stove. Add diced onion, peppers, and garlic. Turn on medium/high heat and let it cook 3-4 minutes until onion begin to become translucent.
(2) Add in cumin, chili powder, and garlic salt. Stir to combine.
(3)Add Rotel, chicken, chicken stock, tomato paste, 4 cups hot water, and black beans. Stir it all up.
(4) Bring to a boil, then reduce heat to low and let it simmer, uncovered for 45 minutes.
(5)Mix cornmeal with a couple tablespoons of water in a separate bowl to moisten. Add mixture to pot and stir it up. Let it simmer for another 30 minutes. (The longer it simmers the thicker it will get. I simmered mine about 45 minutes after adding the cornmeal.)
(6) Let it sit 15-20 minutes before serving...I don't know why...because the Pioneer Woman said so, that's why.
(7) Add some crushed tortilla chips and cheese and serve it up. I dumped my chips in the pit and let them get soft. So good.
INGREDIENTS
1 tablespoon olive oil
1 cup onion, diced (about 1/2 an onion)
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
3 cloves garlic, minced (if you buy the jar of pre-minced garlic it is 1 1/2 teaspoons)
1 1/2 teaspoons cumin
1 teaspoon chili powder (unless you like it really spicy, I would start with 1/2 teaspoon and and more as needed at the end)
1 teaspoon garlic salt
1 (12 ounce) can chicken, drained
1 can Rotel diced tomatoes and green chiles
32 ounces low sodium chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans black beans, drained
3 tablespoons cornmeal
crushed tortilla chips and shredded cheese for garnish
INSTRUCTIONS
(1) Add olive oil to pot on stove. Add diced onion, peppers, and garlic. Turn on medium/high heat and let it cook 3-4 minutes until onion begin to become translucent.
(2) Add in cumin, chili powder, and garlic salt. Stir to combine.
(3)Add Rotel, chicken, chicken stock, tomato paste, 4 cups hot water, and black beans. Stir it all up.
(4) Bring to a boil, then reduce heat to low and let it simmer, uncovered for 45 minutes.
(5)Mix cornmeal with a couple tablespoons of water in a separate bowl to moisten. Add mixture to pot and stir it up. Let it simmer for another 30 minutes. (The longer it simmers the thicker it will get. I simmered mine about 45 minutes after adding the cornmeal.)
(6) Let it sit 15-20 minutes before serving...I don't know why...because the Pioneer Woman said so, that's why.
(7) Add some crushed tortilla chips and cheese and serve it up. I dumped my chips in the pit and let them get soft. So good.
Friday, March 11, 2011
Bowtie Lasagna
This one is from Tasty Kitchen. This is another super fast, filling, and yummy recipe. The sour cream really differentiates it from your generic pasta and tomato sauce dish. My kids also LOVED this! Here's what you need:
INGREDIENTS
1 pound ground beef
1 pound bowtie pasta
3 cups of your favorite spaghetti sauce (I just dumped in a whole jar...I don't really know if that is 3 cups or not)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 (or more) teaspoons Italian Seasoning
1/2 cup shredded mozzarella cheese
1/2 cup light sour cream
INSTRUCTIONS
(1)Brown you ground beef in a skillet & drain. Meanwhile, cook your pasta as directed on package.
(2) After pasta is done, drain it, return it to the pot, and drizzle the olive oil over it.
(3) Add EVERYTHING else to the pot. Stir it well to combine.
(4) Cook over low heat for about 5 minutes, or until it is warm and cheese is melted.
(5) Optional: Dump everything in a 13x9" casserole dish, cover it with some more shredded mozzarella, and broil it until it gets all melty and delicious.Serve and enjoy!
INGREDIENTS
1 pound ground beef
1 pound bowtie pasta
3 cups of your favorite spaghetti sauce (I just dumped in a whole jar...I don't really know if that is 3 cups or not)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 (or more) teaspoons Italian Seasoning
1/2 cup shredded mozzarella cheese
1/2 cup light sour cream
INSTRUCTIONS
(1)Brown you ground beef in a skillet & drain. Meanwhile, cook your pasta as directed on package.
(2) After pasta is done, drain it, return it to the pot, and drizzle the olive oil over it.
(3) Add EVERYTHING else to the pot. Stir it well to combine.
(4) Cook over low heat for about 5 minutes, or until it is warm and cheese is melted.
(5) Optional: Dump everything in a 13x9" casserole dish, cover it with some more shredded mozzarella, and broil it until it gets all melty and delicious.Serve and enjoy!
Easy Hashbrown Potato Soup
This is super easy, super fast, and great for cold windy days like today! We usually pair it with grilled cheese or something along those lines...something that you can use to wipe the bowl clean when you finish your soup :) This was the soup that made my "soup is girl food" husband a "I like soup" person.
INGREDIENTS
2 cans cream of potato soup
1 bag frozen shredded hash browns
2(+) cups of milk (I use 1% because that's what we usually have)
salt & pepper to taste
crumbled bacon and shredded cheddar cheese for toppings
INSTRUCTIONS
(1) Dump your soup and hash browns in a pot on the stove.
(2) Add as much milk as you want...if you want thicker soup add less and if you like "soupy" soup then add more. I usually fill my pot until the milk just barely covers the top of the canned soup and hash browns.
(3) Season with salt and pepper to taste. Stir it all together to combine.
(4) Cook over medium heat, stirring occasionally for 10-15 minutes or until it is hot.
(5) That's it! Serve it up and load it up with bacon and cheese!
INGREDIENTS
2 cans cream of potato soup
1 bag frozen shredded hash browns
2(+) cups of milk (I use 1% because that's what we usually have)
salt & pepper to taste
crumbled bacon and shredded cheddar cheese for toppings
INSTRUCTIONS
(1) Dump your soup and hash browns in a pot on the stove.
(2) Add as much milk as you want...if you want thicker soup add less and if you like "soupy" soup then add more. I usually fill my pot until the milk just barely covers the top of the canned soup and hash browns.
(3) Season with salt and pepper to taste. Stir it all together to combine.
(4) Cook over medium heat, stirring occasionally for 10-15 minutes or until it is hot.
(5) That's it! Serve it up and load it up with bacon and cheese!
Thursday, March 10, 2011
Oven Fries and Creamy Dinner Grits
Today is another double recipe day just because I feel like it. Tonight I needed a side dish for James and I, and all I had was one baking potato. The solution? Oven Fries. This is slightly modified from Leigh's garlic oven fries found here, and it's so easy I hate to even call it a recipe.
OVEN FRIES INGREDIENTS (makes 4 normal servings...3 if you have a hungry husband)
2 large baking potatoes, rinsed
1-2 tablespoons olive oil
garlic salt to taste
OVEN FRIES INSTRUCTIONS
(1) Preheat oven to 400 degrees.
(2) Cut your potatoes in half length-wise. Then lay them skin side up on your cutting board. Cut fries by slicing length-wise about every 1/4 inch.
(3) Put fries in bowl and toss with olive oil and garlic salt to coat.
(4) Place in single layer on a cookie sheet. Sprinkle on a little more garlic salt if desired.
(5) Cook for about 35 minutes, flipping half way through.
This next dish could be a dinner side or breakfast. My little girl devours these. Many thanks to Emily for sharing this recipe HERE a while back. They have (briefly) graced our dinner plates and breakfast bowls many times since.
CREAMY DINNER GRITS INGREDIENTS
3 cups low sodium chicken broth
1 cup heavy whipping cream
4 tablespoons butter
1 cup QUICK COOKING grits
CREAMY DINNER GRITS INSTRUCTIONS
(1) Bring chicken broth, cream, and butter to a simmer over medium heat.
(2) Add in grits, whisking continually to prevent lumps.
(3) Put the lid on and let them cook for the time directed on the package of grits, stirring occasionally. Mine says 5-7 minutes on the stove top.
(4) Add salt and pepper if you want, but I agree with Emily that they don't need either.
OVEN FRIES INGREDIENTS (makes 4 normal servings...3 if you have a hungry husband)
2 large baking potatoes, rinsed
1-2 tablespoons olive oil
garlic salt to taste
OVEN FRIES INSTRUCTIONS
(1) Preheat oven to 400 degrees.
(2) Cut your potatoes in half length-wise. Then lay them skin side up on your cutting board. Cut fries by slicing length-wise about every 1/4 inch.
(3) Put fries in bowl and toss with olive oil and garlic salt to coat.
(4) Place in single layer on a cookie sheet. Sprinkle on a little more garlic salt if desired.
(5) Cook for about 35 minutes, flipping half way through.
This next dish could be a dinner side or breakfast. My little girl devours these. Many thanks to Emily for sharing this recipe HERE a while back. They have (briefly) graced our dinner plates and breakfast bowls many times since.
CREAMY DINNER GRITS INGREDIENTS
3 cups low sodium chicken broth
1 cup heavy whipping cream
4 tablespoons butter
1 cup QUICK COOKING grits
CREAMY DINNER GRITS INSTRUCTIONS
(1) Bring chicken broth, cream, and butter to a simmer over medium heat.
(2) Add in grits, whisking continually to prevent lumps.
(3) Put the lid on and let them cook for the time directed on the package of grits, stirring occasionally. Mine says 5-7 minutes on the stove top.
(4) Add salt and pepper if you want, but I agree with Emily that they don't need either.
Monday, March 7, 2011
Chicken Bacon Pizza & Sauteed Garlic Green Beans
We tried this tonight paired with some sauteed garlic green beans, and it was a winner. It was also really fast (minus the eternity it takes my oven to preheat). AND Elijah enjoyed helping!
CHICKEN BACON PIZZA INGREDIENTS
1 package refrigerated pizza crust (regular, not thin crust) OR 1 packet pizza dough mix (this is about $2.00 cheaper--follow instructions on packet)
2 tablespoons olive oil
1 teaspoon minced garlic (about 2 cloves)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 6-ounce package Tyson pre-cooked grilled chicken breast strips (if you are not going to add other toppings I would do 1 1/2 or 2 packages of chicken and little extra bacon)
6 slices bacon, cooked and crumbled
whatever other toppings sound good to you!
INSTRUCTIONS
(1) Preheat your oven to 400 for refrigerated dough or to whatever the packet says if you are using a packet of pizza dough mix.
(2) FOR PRE-MADE REFRIGERATED DOUGH: Roll your dough out on a GREASED cookie sheet or pizza pan. Press it out as big as you want. Mine took up most of our cookie sheet.
FOR DOUGH FROM A MIX PACKET: Follow instructions on packet until you get to the part where it says to add the toppings. Then continue with recipe here...
(3) Drizzle olive oil on and rub it around to coat the whole surface of the dough.
(4) Sprinkle minced garlic onto crust evenly.
(5) Add half of each kind of cheese to pizza.
(6) Add chicken, bacon, and whatever else you want.
(7) Add remaining cheese.
(8) FOR REFRIGERATED DOUGH: Bake 15-20 minutes. I baked mine 20 and (in my oven) it was a little too long. My crust was a little to brown on the edges. Just keep an eye on it.
FOR DOUGH FROM A MIX PACKET: Follow directions on packet for how long to cook after adding toppings.
Enjoy! Oh yeah, SAUTEED GARLIC GREEN BEANS:
(1) Get about 3/4 pound fresh greens beans and snap off the ends.
(2) Boil them for 10 minutes and drain.
(3) Add them to a nonstick skillet with 1 1/2 Tablespoons olive oil on med/high heat.
(4) Saute for about 3 minutes. Add 1 teaspoon minced garlic.
(5) Saute for another 2 minutes.
(6) Season with garlic salt and pepper to taste.
CHICKEN BACON PIZZA INGREDIENTS
1 package refrigerated pizza crust (regular, not thin crust) OR 1 packet pizza dough mix (this is about $2.00 cheaper--follow instructions on packet)
2 tablespoons olive oil
1 teaspoon minced garlic (about 2 cloves)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 6-ounce package Tyson pre-cooked grilled chicken breast strips (if you are not going to add other toppings I would do 1 1/2 or 2 packages of chicken and little extra bacon)
6 slices bacon, cooked and crumbled
whatever other toppings sound good to you!
INSTRUCTIONS
(1) Preheat your oven to 400 for refrigerated dough or to whatever the packet says if you are using a packet of pizza dough mix.
(2) FOR PRE-MADE REFRIGERATED DOUGH: Roll your dough out on a GREASED cookie sheet or pizza pan. Press it out as big as you want. Mine took up most of our cookie sheet.
FOR DOUGH FROM A MIX PACKET: Follow instructions on packet until you get to the part where it says to add the toppings. Then continue with recipe here...
(3) Drizzle olive oil on and rub it around to coat the whole surface of the dough.
(4) Sprinkle minced garlic onto crust evenly.
(5) Add half of each kind of cheese to pizza.
(6) Add chicken, bacon, and whatever else you want.
(7) Add remaining cheese.
(8) FOR REFRIGERATED DOUGH: Bake 15-20 minutes. I baked mine 20 and (in my oven) it was a little too long. My crust was a little to brown on the edges. Just keep an eye on it.
FOR DOUGH FROM A MIX PACKET: Follow directions on packet for how long to cook after adding toppings.
Enjoy! Oh yeah, SAUTEED GARLIC GREEN BEANS:
(1) Get about 3/4 pound fresh greens beans and snap off the ends.
(2) Boil them for 10 minutes and drain.
(3) Add them to a nonstick skillet with 1 1/2 Tablespoons olive oil on med/high heat.
(4) Saute for about 3 minutes. Add 1 teaspoon minced garlic.
(5) Saute for another 2 minutes.
(6) Season with garlic salt and pepper to taste.
Saturday, March 5, 2011
Filled Oatmeal Muffins
The key word here is "filled." Filled with what? Well, really you could be very creative here, but allow me to suggest my two favorite fillings:
(1) Nutella--you can find this at the grocery store next to the peanut butter...it is a chocolate hazelnut spread, and it WILL be your new favorite food.
(2) Bonne Maman Raspberry Preserves--When we lived in Ohio you could find this at Wal-mart. I have no idea if they have them in all Wal-mart stores...? You could really use any kind of preserves, but these are the best you will ever put in your mouth.
Okay, on to the recipe:
FILLED OATMEAL MUFFIN INGREDIENTS
1 cup milk
1 cup (2 packets) Quaker Maple & Brown Sugar flavored oatmeal
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
your choice of filling (any kind of jelly, jam, preserves, spread, etc.)
INSTRUCTIONS
(1)Preheat oven to 400.
(2) Grease muffin pan or use paper liners (it should make 8 muffins).
(3)In one bowl combine milk and oatmeal. Let it sit and soak for 10 minutes.
(4)In a separate bowl beat egg and oil together. Add that to the oatmeal mixture.
(5)Add remaining ingredients (EXCEPT FOR THE FILLING!) and stir.
(6)Spoon batter into pan, filling each hole halfway.
(7)Add a small dollop of filling (a teaspoon?) to each muffin. Pour remaining batter over filling.
(8)Bake 10-12 minutes. Ovens vary so keep an eye on them. They should be done if you insert a toothpick (avoid the filling) and it comes out clean (not with batter on it).
These are great for breakfast, a snack, or whatever. This is also a fun recipe for the kids to help with!
(1) Nutella--you can find this at the grocery store next to the peanut butter...it is a chocolate hazelnut spread, and it WILL be your new favorite food.
(2) Bonne Maman Raspberry Preserves--When we lived in Ohio you could find this at Wal-mart. I have no idea if they have them in all Wal-mart stores...? You could really use any kind of preserves, but these are the best you will ever put in your mouth.
Okay, on to the recipe:
FILLED OATMEAL MUFFIN INGREDIENTS
1 cup milk
1 cup (2 packets) Quaker Maple & Brown Sugar flavored oatmeal
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
your choice of filling (any kind of jelly, jam, preserves, spread, etc.)
INSTRUCTIONS
(1)Preheat oven to 400.
(2) Grease muffin pan or use paper liners (it should make 8 muffins).
(3)In one bowl combine milk and oatmeal. Let it sit and soak for 10 minutes.
(4)In a separate bowl beat egg and oil together. Add that to the oatmeal mixture.
(5)Add remaining ingredients (EXCEPT FOR THE FILLING!) and stir.
(6)Spoon batter into pan, filling each hole halfway.
(7)Add a small dollop of filling (a teaspoon?) to each muffin. Pour remaining batter over filling.
(8)Bake 10-12 minutes. Ovens vary so keep an eye on them. They should be done if you insert a toothpick (avoid the filling) and it comes out clean (not with batter on it).
These are great for breakfast, a snack, or whatever. This is also a fun recipe for the kids to help with!
Friday, March 4, 2011
Homemade Spaghetti Sauce
I must warn you--this sauce made me despise Ragu and all those other store-bought sauces. I licked the pot--no lie!--after I canned this. Which brings up another point. This is actually a canning recipe. So if you want to know how to "can" (I think it should be called "jarring" since you actually put it in jars) this, then just comment and I will send you instructions. You can also just put it in the refrigerator if you plan on using it all within about 2 weeks. OR you can freeze it in Freezer bags (double bag it just in case you have a hole!). Anyway, we love this sauce. It should make enough to make spaghetti about 8 times, depending on if you like a lot of sauce or not:
HOMEMADE SPAGHETTI SAUCE INGREDIENTS
10 lbs fresh tomatoes
3 tablespoons olive oil
4 1/2 cups onions, chopped (I use yellow or Vidalia)
3 cloves garlic, minced
1 1/2 teaspoons dried oregano*
2 bay leaves*
1 tablespoon plain non-iodized salt (this is important if you are canning)
1 tablespoon granulated sugar
1 teaspoon black pepper
pinch of red pepper (or more if you like it spicy)*
1 tablespoon dried parsley*
1 tablespoon dried crushed celery leaves*
*All these spices are things you should find in the dried spice section of your grocery store
INSTRUCTIONS (for using, refrigerating, or freezing)
(1)Peel, core, and chop tomatoes.
(2)Combine with remaining ingredients in heavy saucepan (a big pot).
(3)Simmer 2 hours, uncovered, until you reach desired consistency (the longer you simmer it the thicker it will get). Your house will smell amazing.
(4)If you like chunky sauce leave it as is. If you like smooth sauce, then put it through a food processor or blender before storing.
(5)Let it cool completely before storing it in refrigerator or freezer.
HOMEMADE SPAGHETTI SAUCE INGREDIENTS
10 lbs fresh tomatoes
3 tablespoons olive oil
4 1/2 cups onions, chopped (I use yellow or Vidalia)
3 cloves garlic, minced
1 1/2 teaspoons dried oregano*
2 bay leaves*
1 tablespoon plain non-iodized salt (this is important if you are canning)
1 tablespoon granulated sugar
1 teaspoon black pepper
pinch of red pepper (or more if you like it spicy)*
1 tablespoon dried parsley*
1 tablespoon dried crushed celery leaves*
*All these spices are things you should find in the dried spice section of your grocery store
INSTRUCTIONS (for using, refrigerating, or freezing)
(1)Peel, core, and chop tomatoes.
(2)Combine with remaining ingredients in heavy saucepan (a big pot).
(3)Simmer 2 hours, uncovered, until you reach desired consistency (the longer you simmer it the thicker it will get). Your house will smell amazing.
(4)If you like chunky sauce leave it as is. If you like smooth sauce, then put it through a food processor or blender before storing.
(5)Let it cool completely before storing it in refrigerator or freezer.
Wednesday, March 2, 2011
Chicken Pockets
I got this one from Leigh's blog, and, WOW are these good. When I originally posted this I used puff pastry, but I have now found that refrigerated biscuits are just as good and WAYYY easier. Anyway, this is so good. I kept eating the filling straight out of the mixing bowl...cold. It was that good--almost like a dip. I was very tempted to get out some Wheat Thins, call it a night, and go watch What Not to Wear with my "dip." BUT, thankfully I didn't, because these were so yummy. Here's what you need:
CHICKEN POCKET INGREDIENTS
1 can refrigerated biscuits (the big ones--there are usually 8 in a can)
1 8-ounce tub chive and onion cream cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded cooked chicken breast (I used a 12 ounce can of white meat chicken)
1/3 cup bacon, cooked and crumbled (make it easy on yourself and get the microwaveable kind)
salt and pepper to taste (I didn't add any salt)
INSTRUCTIONS
(1)Preheat oven to 375.
(2)Soften cream cheese in microwave for 20 or 30 seconds.
(3)Combine cream cheese, mozzarella, chicken, and bacon in a bowl. Salt & Pepper to taste.
(4)Don't eat it yet.
(5)Flatten out each biscuit into about a six-inch round.
(6) Put some of your chicken mixture on each biscuit and fold the biscuit over the mixture into a half moon shape. Press the edges with a fork to seal in the filling.
(7)Bake 9-14 minutes until golden brown. Y-U-M.
CHICKEN POCKET INGREDIENTS
1 can refrigerated biscuits (the big ones--there are usually 8 in a can)
1 8-ounce tub chive and onion cream cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded cooked chicken breast (I used a 12 ounce can of white meat chicken)
1/3 cup bacon, cooked and crumbled (make it easy on yourself and get the microwaveable kind)
salt and pepper to taste (I didn't add any salt)
INSTRUCTIONS
(1)Preheat oven to 375.
(2)Soften cream cheese in microwave for 20 or 30 seconds.
(3)Combine cream cheese, mozzarella, chicken, and bacon in a bowl. Salt & Pepper to taste.
(4)Don't eat it yet.
(5)Flatten out each biscuit into about a six-inch round.
(6) Put some of your chicken mixture on each biscuit and fold the biscuit over the mixture into a half moon shape. Press the edges with a fork to seal in the filling.
(7)Bake 9-14 minutes until golden brown. Y-U-M.
Monday, February 28, 2011
Chocolate Bread Balls and Onion Roasted Potatoes
Today's a two-for-one! I have two great, easy recipes for you--a dessert (?) and a side. I am not sure how to label these chocolate bread balls. I guess they could be a dessert or a really decadent breakfast--you decide. Either way, they are good, real good. I took these to Bible study at church a lot in college. I would usually eat what I wanted on the way in the car, because I knew once we got there that one of the guys would take the tray from me and I would never see them again. Here's how you make them:
CHOCOLATE BREAD BALLS INGREDIENTS
1 can refrigerated biscuits (I think there are 8 in a can)
1 stick butter
1 cup light brown sugar
1 bag Hershey kisses
CHOCOLATE BREAD BALLS INSTRUCTIONS
(1) Preheat your oven to the temperature on the biscuit package. Use your hand or a roller or whatever you have to flatten each biscuit to about twice its size. Then cut each flattened biscuit into 4 equal pieces.
(2) Take one piece of biscuit dough and wrap it around a Hershey kiss. Try to mash all the seams together as best you can. Do this with all of your pieces.
(3) Melt your butter in a bowl in the microwave. Put your brown sugar in a separate bowl.
(4) Take each ball and dip it in the butter, then roll it in the brown sugar.
(5) Place all your balls on a cookie sheet and bake as directed on biscuit package.
...next is one of my favorite sides using one of my favorite ingredients: onion soup mix. You may have already discovered this on the back of the Lipton Onion Soup mix box. Every time I make these I intend to have leftovers for lunch the next day...but we don't. Anyway, these are not only delicious, but super easy to prepare:
ONION ROASTED POTATOES INGREDIENTS
3 medium-sized baking potatoes, chopped bite size (OR I use 4-5 of the smaller yellow potatoes)
1/3 cup extra virgin olive oil
1 packet Lipton Onion Soup mix (I buy the store brand)
ONION ROASTED POTATOES INSTRUCTIONS
(1) Preheat your oven to 425.
(2) Chop your potatoes into bite-sized pieces*.
(3) Put your potatoes, oil, and soup packet into a 13x9 baking dish and stir it around to coat the potatoes.
(4) Pop them in the oven for 35-40 minutes, stirring half way through.
*According to how big "bite-sized" is to you, your potatoes may take a little more or little less time to cook.
CHOCOLATE BREAD BALLS INGREDIENTS
1 can refrigerated biscuits (I think there are 8 in a can)
1 stick butter
1 cup light brown sugar
1 bag Hershey kisses
CHOCOLATE BREAD BALLS INSTRUCTIONS
(1) Preheat your oven to the temperature on the biscuit package. Use your hand or a roller or whatever you have to flatten each biscuit to about twice its size. Then cut each flattened biscuit into 4 equal pieces.
(2) Take one piece of biscuit dough and wrap it around a Hershey kiss. Try to mash all the seams together as best you can. Do this with all of your pieces.
(3) Melt your butter in a bowl in the microwave. Put your brown sugar in a separate bowl.
(4) Take each ball and dip it in the butter, then roll it in the brown sugar.
(5) Place all your balls on a cookie sheet and bake as directed on biscuit package.
...next is one of my favorite sides using one of my favorite ingredients: onion soup mix. You may have already discovered this on the back of the Lipton Onion Soup mix box. Every time I make these I intend to have leftovers for lunch the next day...but we don't. Anyway, these are not only delicious, but super easy to prepare:
ONION ROASTED POTATOES INGREDIENTS
3 medium-sized baking potatoes, chopped bite size (OR I use 4-5 of the smaller yellow potatoes)
1/3 cup extra virgin olive oil
1 packet Lipton Onion Soup mix (I buy the store brand)
ONION ROASTED POTATOES INSTRUCTIONS
(1) Preheat your oven to 425.
(2) Chop your potatoes into bite-sized pieces*.
(3) Put your potatoes, oil, and soup packet into a 13x9 baking dish and stir it around to coat the potatoes.
(4) Pop them in the oven for 35-40 minutes, stirring half way through.
*According to how big "bite-sized" is to you, your potatoes may take a little more or little less time to cook.
Sarah's Crock Pot Mac-N-Cheese
Even if you are only cooking for two, you do NOT want to half this recipe. You will eat all of it, I promise. Typically after making this I enjoy it for a mid-morning snack, a mid-afternoon snack, and sometimes a late-night snack...and with my meals. I am eternally grateful to Sarah Sachitano for sharing this--it is the closest thing to James' (non-recipe using) grandma's that I have ever had. James' grandma is an amazing cook. Unfortunately for me she does not use recipes--she just kind of throws whatever she has in, and it turns out melt-in-your-mouth amazing every time. All attempts to duplicate her dishes have been royal flops...so, again, THANK YOU, SARAH. YOU ARE AWESOME AND SO IS YOUR MAC-N-CHEESE. AND did I mention that you cook it in my favorite household appliance? The slow cooker(also known as a crock pot in these parts)! Anyway, sorry to be so wordy. Make this. You will thank me, I mean Sarah :)
INGREDIENTS
1 pound elbow macaroni
2 eggs
1 can cheddar cheese soup
1 stick of butter
12 ounces evaporated milk
1 cup milk
2 cups shredded sharp cheddar cheese
1 pound Velveeta, cubed
INSTRUCTIONS
(1)Boil the macaroni for 3 minutes, then drain. Add macaroni to crock pot with butter.
(2)Combine eggs, soup, milk, and evaporated milk in a separate bowl. Add to crock pot.
(3) Add shredded cheese to crock pot and stir everything together.
(4)Cook 3-4 hours on low*.
*Apparently, my crock pot in nuclear because mine is always done in just under 2 hours, and YES, I am sure I have it on low. So keep an eye on yours to make sure it doesn't burn.
INGREDIENTS
1 pound elbow macaroni
2 eggs
1 can cheddar cheese soup
1 stick of butter
12 ounces evaporated milk
1 cup milk
2 cups shredded sharp cheddar cheese
1 pound Velveeta, cubed
INSTRUCTIONS
(1)Boil the macaroni for 3 minutes, then drain. Add macaroni to crock pot with butter.
(2)Combine eggs, soup, milk, and evaporated milk in a separate bowl. Add to crock pot.
(3) Add shredded cheese to crock pot and stir everything together.
(4)Cook 3-4 hours on low*.
*Apparently, my crock pot in nuclear because mine is always done in just under 2 hours, and YES, I am sure I have it on low. So keep an eye on yours to make sure it doesn't burn.
Saturday, February 26, 2011
Poppy Seed Chicken
I realize that everyone and their momma has their own version of this. This is our version...I don't know where I got it, but James says it's his favorite so I keep making it. This is a good one to make Saturday night and pop in the oven for 30 minutes when you get home from church the next day:
POPPY SEED CHICKEN INGREDIENTS
3 cups chicken breast, cooked and chopped bite-size
1 can cream of chicken soup (I use Healthy Request)
1 8-ounce tub light sour cream
1 sleeve of Ritz crackers (I use the store brand...you are going to cover them in butter anyway)
5 tablespoons butter, melted
1 teaspoon poppy seeds*
INSTRUCTIONS
(1) Preheat your oven to 350. Mix your soup and sour cream in a bowl.
(2) Add in your chicken, and spread it into a 2-quart casserole dish.
(3) Crush up your crackers in a separate bowl and add your melted butter. Stir to combine.
(4) Spread your buttered crackers on to of casserole. Sprinkle on the poppy seeds.
(5) Bake about 30 minutes and enjoy!
*I entirely made up that measurement. Just sprinkle them on until you think it's enough. Honestly, I have been out of poppy seeds for a good two months and have not bought anymore because I don't think it tastes any different without them :) James hasn't noticed either that our poppy seed chicken has been poppy seedless.
POPPY SEED CHICKEN INGREDIENTS
3 cups chicken breast, cooked and chopped bite-size
1 can cream of chicken soup (I use Healthy Request)
1 8-ounce tub light sour cream
1 sleeve of Ritz crackers (I use the store brand...you are going to cover them in butter anyway)
5 tablespoons butter, melted
1 teaspoon poppy seeds*
INSTRUCTIONS
(1) Preheat your oven to 350. Mix your soup and sour cream in a bowl.
(2) Add in your chicken, and spread it into a 2-quart casserole dish.
(3) Crush up your crackers in a separate bowl and add your melted butter. Stir to combine.
(4) Spread your buttered crackers on to of casserole. Sprinkle on the poppy seeds.
(5) Bake about 30 minutes and enjoy!
*I entirely made up that measurement. Just sprinkle them on until you think it's enough. Honestly, I have been out of poppy seeds for a good two months and have not bought anymore because I don't think it tastes any different without them :) James hasn't noticed either that our poppy seed chicken has been poppy seedless.
Tuesday, February 22, 2011
Double Chocolate Trifle
We are having a Sunday School cookout this weekend, and I am trying to figure out a dessert to bring. This is one of the options. This is ALWAYS one of the options. This is James' favorite, too. I have stopped asking him for advice on what to bring to potlucks because I know his answer will be "trifle." The list of ingredients is very nondescript, but put them all together and WOW! This is also a good way to use up A LOT of milk. So grab your trifle bowl and let's go:
TRIFLE INGREDIENTS
1 box of your favorite brownie mix, prepared as directed on box and cut up bite-size
2 small boxes instant chocolate pudding, prepared
2 small boxes instant white chocolate pudding, prepared
1 bag mini Heath candy bars, crushed (I let Elijah go outside and beat the bag with a hammer...supervised by James of course)
1 small tub Cool Whip
INSTRUCTIONS
(1)Once you have prepared your brownies and pudding as directed on the boxes, then all you have to do is layer. Starting on the bottom (duh!): half the brownies, half of the white chocolate pudding, half of the chocolate pudding, half of the Cool Whip, half of the crushed Heath bars.
(2)Then layer it all one more time. Keep it refrigerated and enjoy! Also, if you like a little coffee flavor, then sprinkle a little instant coffee powder between your pudding layers!
TRIFLE INGREDIENTS
1 box of your favorite brownie mix, prepared as directed on box and cut up bite-size
2 small boxes instant chocolate pudding, prepared
2 small boxes instant white chocolate pudding, prepared
1 bag mini Heath candy bars, crushed (I let Elijah go outside and beat the bag with a hammer...supervised by James of course)
1 small tub Cool Whip
INSTRUCTIONS
(1)Once you have prepared your brownies and pudding as directed on the boxes, then all you have to do is layer. Starting on the bottom (duh!): half the brownies, half of the white chocolate pudding, half of the chocolate pudding, half of the Cool Whip, half of the crushed Heath bars.
(2)Then layer it all one more time. Keep it refrigerated and enjoy! Also, if you like a little coffee flavor, then sprinkle a little instant coffee powder between your pudding layers!
Farm Style Spaghetti and Meatballs
Y'all didn't know I live on a farm? Just kidding, I really live in a zoo... (My husband is embarrassed right now because I am not funny. Love you, sweetie!). Anyway, I don't know where this recipe got it's name, but I got the recipe here. I knew it would be awesome because it had Lipton onion soup mix in it...I was right. This is not normal spaghetti--not like Italian spaghetti. It has a whole different, rich flavor--I can't describe it. Just try it. Trust me. It's good. When I made it, I halved the recipe (I am making it again tonight). Let's start with the meatballs:
MEATBALL INGREDIENTS
2 pounds ground beef
1/2 of one envelope of Lipton onion soup mix
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian seasoning (I did not have this so I just threw in some dried oregano, parsley, and garlic powder totaling 1 1/2 teaspoons)
INSTRUCTIONS
(1) Preheat your broiler to 500 or 550.
(2) Use your hands to mix your ingredients and shape into ping-pong sized balls.
(3) Place the balls on a cookie sheet and broil for 8-10 minutes.
(4) Then place meatballs into a large pot or dutch oven.
SAUCE INGREDIENTS*
1 29-ounce can tomato sauce
1/2 can of water
2 teaspoons Italian seasoning (again, I kind of made my own)
1 envelope Lipton onion soup mix
1 pinch ground cloves
INSTRUCTIONS
(1) Combine all ingredients in a mixing bowl and add to pot over meatballs.
(2) Bring to a boil. Then reduce heat to medium/low. Cover and cook for about 40 minutes. The longer you cook it the thicker your sauce will be.
(3) Serve over spaghetti!
*Warning: DO NOT wear your favorite light colored shirt while eating this...don't let your husband either...unless you have an excellent stain remover :)
MEATBALL INGREDIENTS
2 pounds ground beef
1/2 of one envelope of Lipton onion soup mix
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian seasoning (I did not have this so I just threw in some dried oregano, parsley, and garlic powder totaling 1 1/2 teaspoons)
INSTRUCTIONS
(1) Preheat your broiler to 500 or 550.
(2) Use your hands to mix your ingredients and shape into ping-pong sized balls.
(3) Place the balls on a cookie sheet and broil for 8-10 minutes.
(4) Then place meatballs into a large pot or dutch oven.
SAUCE INGREDIENTS*
1 29-ounce can tomato sauce
1/2 can of water
2 teaspoons Italian seasoning (again, I kind of made my own)
1 envelope Lipton onion soup mix
1 pinch ground cloves
INSTRUCTIONS
(1) Combine all ingredients in a mixing bowl and add to pot over meatballs.
(2) Bring to a boil. Then reduce heat to medium/low. Cover and cook for about 40 minutes. The longer you cook it the thicker your sauce will be.
(3) Serve over spaghetti!
*Warning: DO NOT wear your favorite light colored shirt while eating this...don't let your husband either...unless you have an excellent stain remover :)
Oops!
I made a big boo-boo on the recipe for Our Favorite Green Beans. I realized it while making them last night. Sooo, sorry if you made them and it flopped :( I have corrected the original post, but here's what I left out:
If you use fresh green beans you need to boil them for 8-10 minutes and drain them....THEN do all the other stuff and put them in the oven! Otherwise you will have some pretty tough green beans!
If you use fresh green beans you need to boil them for 8-10 minutes and drain them....THEN do all the other stuff and put them in the oven! Otherwise you will have some pretty tough green beans!
Saturday, February 19, 2011
Sundried Tomato Pesto= 2 Meals
This is a regular a our house...it would be more regular if Wal-mart kept sun dried tomatoes in stock. I guess I shouldn't complain--I am glad they have them at all. I ONLY buy sun dried tomatoes at Wal-mart, because they will cost you an arm and both legs anywhere else. At my Wal-mart they are $3.48 for and 8-ounce jar...at Winn Dixie and Fresh Market they cost at least twice that. CRAZY! Anyway, this is a Giada di Laurentis recipe that I got from James' mom. It is so good...Elijah occasionally eats this with a spoon. What can I say? The kid loves garlic. Anyway, this pesto is the key element of two* of our very favorite dishes and it is Easy with a capital 'E'! Here it is:
SUN DRIED TOMATO PESTO INGREDIENTS
1 8-ounce jar sun dried tomatoes in olive oil
2 cloves garlic
salt and pepper to taste
1 cup fresh basil leaves, packed (honestly I don't know exactly how to measure basil leaves in my measuring cup, so I just grab a big handful)
1/2 cup grated Parmesan cheese
INSTRUCTIONS
(1) Prepare yourself--this is so easy. Dump everything EXCEPT the Parmesan cheese into your food processor and turn it on. That's it! Let it go until the tomatoes and basil are finely chopped and everything is mixed up. It only takes a few seconds.
(2) Dump your pesto into a bowl and mix in the Parmesan.
*FOR PASTA: Brown one pound ground beef and drain. Cook 12 ounces of penne pasta as directed on box and drain. Then stir your meat, pesto, and pasta together.
*FOR PANINIS: Grab a loaf of Asiago Cheese Bread (It sounds fancy, but you can find it in the bakery section of Wal-mart most days...you can get it at other stores too or at Panera Bread, but you will pay for it!). Slice it into 1/2-inch thick slices. Spread pesto on one side and add cooked, sliced chicken breast. Brush some olive oil on the outside and put the sandwich in a pan. Now, find something heavy--I use a slightly smaller pan and a can of whatever I have in the cabinet--and put it on top of the sandwich to press it down (if you are super-cool and have a panini press, then you could use that, I suppose). Turn your stove on medium/high heat and cook each side for a couple of minutes until it begins to brown a little. Enjoy!
SUN DRIED TOMATO PESTO INGREDIENTS
1 8-ounce jar sun dried tomatoes in olive oil
2 cloves garlic
salt and pepper to taste
1 cup fresh basil leaves, packed (honestly I don't know exactly how to measure basil leaves in my measuring cup, so I just grab a big handful)
1/2 cup grated Parmesan cheese
INSTRUCTIONS
(1) Prepare yourself--this is so easy. Dump everything EXCEPT the Parmesan cheese into your food processor and turn it on. That's it! Let it go until the tomatoes and basil are finely chopped and everything is mixed up. It only takes a few seconds.
(2) Dump your pesto into a bowl and mix in the Parmesan.
*FOR PASTA: Brown one pound ground beef and drain. Cook 12 ounces of penne pasta as directed on box and drain. Then stir your meat, pesto, and pasta together.
*FOR PANINIS: Grab a loaf of Asiago Cheese Bread (It sounds fancy, but you can find it in the bakery section of Wal-mart most days...you can get it at other stores too or at Panera Bread, but you will pay for it!). Slice it into 1/2-inch thick slices. Spread pesto on one side and add cooked, sliced chicken breast. Brush some olive oil on the outside and put the sandwich in a pan. Now, find something heavy--I use a slightly smaller pan and a can of whatever I have in the cabinet--and put it on top of the sandwich to press it down (if you are super-cool and have a panini press, then you could use that, I suppose). Turn your stove on medium/high heat and cook each side for a couple of minutes until it begins to brown a little. Enjoy!
Our Favorite Green Beans
These are seriously so good. In south Alabama where I'm from, we would say these are real good. My favorite BBQ sauce ever is called "Drip Sauce." It's homemade by a guy in Florala (can you guess where that is?) whose real name is Drip...I'm not lying. On the label it says it's "so good it'll make you wanna' slap yo' momma." These green beans are that kind of good. Your husbands are going to want to lick the pan--at least mine does. Anyway, here's the recipe (I adapted it from Emily's recipe found HERE. Check out her "Creamy Grits" recipe, too! It's in the same post.):
GREEN BEANS INGREDIENTS
3/4 pound fresh green beans (or two cans cut green beans)
4 strips bacon (I use Oscar Mayer pre-cooked)
3 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon low sodium soy sauce
INSTRUCTIONS
(1) Preheat your oven to 350. If you are using canned beans, drain and rinse them. Then pat them dry with a paper towel. If you are using fresh, rinse them and snap off the ends (That is a fun thing for kids to do), then boil them for 8-10 minutes and drain them.
(2) In a microwave safe bowl, melt your butter.
(3) Add your brown sugar, garlic salt, and soy sauce to your melted butter and stir it to combine.
(4) Spread your green beans out on a cookie sheet. Pour your butter mixture over the top and roll the green beans around in it to make sure they are all pretty well coated.
(5) Cook your bacon (if you use the pre-cooked, then it only takes 30 seconds in the microwave). Crumble it up on top of your green beans.
(6) Pop the pan in the oven for 10-15 minutes. Make sure you let the pan cool before your husband licks it.
GREEN BEANS INGREDIENTS
3/4 pound fresh green beans (or two cans cut green beans)
4 strips bacon (I use Oscar Mayer pre-cooked)
3 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon low sodium soy sauce
INSTRUCTIONS
(1) Preheat your oven to 350. If you are using canned beans, drain and rinse them. Then pat them dry with a paper towel. If you are using fresh, rinse them and snap off the ends (That is a fun thing for kids to do), then boil them for 8-10 minutes and drain them.
(2) In a microwave safe bowl, melt your butter.
(3) Add your brown sugar, garlic salt, and soy sauce to your melted butter and stir it to combine.
(4) Spread your green beans out on a cookie sheet. Pour your butter mixture over the top and roll the green beans around in it to make sure they are all pretty well coated.
(5) Cook your bacon (if you use the pre-cooked, then it only takes 30 seconds in the microwave). Crumble it up on top of your green beans.
(6) Pop the pan in the oven for 10-15 minutes. Make sure you let the pan cool before your husband licks it.
Friday, February 18, 2011
Asian Chicken Pasta
We actually call this "teriyaki chicken" at our house, but there is not actually any teriyaki sauce in it, so I gave it a new name. Anyway, this is easy and James and the kids love it. Scroll down to the bottom for slow cooker instructions!
ASIAN CHICKEN PASTA INGREDIENTS
2-3 boneless skinless chicken breast, cooked and sliced
1/2 bottle Kraft Light Asian Toasted Sesame dressing
3 Tablespoons low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch of red pepper flakes (or more if you like it spicier)
1 pound of your favorite whole grain pasta (we like spaghetti best, but penne is easier for the kiddos to eat)
1 broccoli crown, chopped into bite-size florets
chopped peanuts for garnish
INSTRUCTIONS
(1) Boil a large pot of water for the pasta.
(2) While you are waiting, combine the dressing, soy sauce, ginger, garlic powder, and red pepper flakes in a separate saucepan. Bring to a boil. LEt it boil for 1-2 minutes, then remove from heat.
(3) Add your sliced chicken to your sauce.
(4) Add your pasta to the boiling water and cook as directed. Add a little olive oil to the water to keep your pasta from sticking together.
(5) When your pasta has about 3 minutes left to cook, add in the broccoli.
(6) Drain your pasta and broccoli. Pour your sauce and chicken over top. Sprinkle on some chopped peanuts and dish it out!
SLOW COOKER INSTRUCTIONS
(1) Add chicken, dressing, soy sauce, ginger, garlic powder, and red pepper to the slow cooker.
(2) Cook on high* 4-5 hours.
(3) At dinner time, cook you pasta and broccoli (frozen, fresh, "steam in a bag," whatever). Drain both and dump it all in the slow cooker with the chicken. Stir it up and serve! (If you want more sauce you can always squirt some more dressing in at the end.)
*Maybe I am just being paranoid, but I always like to cook chicken on high in the slow cooker to insure that it reaches a proper internal temperature. If you are not paranoid, then I guess you could cook it on low for 7-8 hours.
ASIAN CHICKEN PASTA INGREDIENTS
2-3 boneless skinless chicken breast, cooked and sliced
1/2 bottle Kraft Light Asian Toasted Sesame dressing
3 Tablespoons low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch of red pepper flakes (or more if you like it spicier)
1 pound of your favorite whole grain pasta (we like spaghetti best, but penne is easier for the kiddos to eat)
1 broccoli crown, chopped into bite-size florets
chopped peanuts for garnish
INSTRUCTIONS
(1) Boil a large pot of water for the pasta.
(2) While you are waiting, combine the dressing, soy sauce, ginger, garlic powder, and red pepper flakes in a separate saucepan. Bring to a boil. LEt it boil for 1-2 minutes, then remove from heat.
(3) Add your sliced chicken to your sauce.
(4) Add your pasta to the boiling water and cook as directed. Add a little olive oil to the water to keep your pasta from sticking together.
(5) When your pasta has about 3 minutes left to cook, add in the broccoli.
(6) Drain your pasta and broccoli. Pour your sauce and chicken over top. Sprinkle on some chopped peanuts and dish it out!
SLOW COOKER INSTRUCTIONS
(1) Add chicken, dressing, soy sauce, ginger, garlic powder, and red pepper to the slow cooker.
(2) Cook on high* 4-5 hours.
(3) At dinner time, cook you pasta and broccoli (frozen, fresh, "steam in a bag," whatever). Drain both and dump it all in the slow cooker with the chicken. Stir it up and serve! (If you want more sauce you can always squirt some more dressing in at the end.)
*Maybe I am just being paranoid, but I always like to cook chicken on high in the slow cooker to insure that it reaches a proper internal temperature. If you are not paranoid, then I guess you could cook it on low for 7-8 hours.
Thursday, February 17, 2011
Taco Soup
Apparently I had been under a rock most of my life, because I did not have taco soup until our sweet friends the Sachitanos introduced me to it. From what I am told this is a fairly common dish like, say, spaghetti...well, somehow I missed it for 20+ years, but it has now changed my life. Soooo, just in case there are any other people out there who have also been missing out on this easy, delicious, slow cooking wonder--here's the recipe, Sachitano style (well, sort of--I use a pound less meat):
TACO SOUP INGREDIENTS
2 cans diced tomatoes and green chiles (aka Rotel)
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chili beans
1 can dark red kidney beans, drained and rinsed
1 packet Ranch dressing mix
2 packets taco seasoning
1 pound ground beef, browned and drained
chips, cheese, and sour cream to garnish
INSTRUCTIONS
(1) Brown your meat and drain it.
(2) Dump everything in your slow cooker and stir.
(3) Turn it on high for about 3 hours.
(4) Go find something to do while your dinner cooks itself. I love my slow cooker.
TACO SOUP INGREDIENTS
2 cans diced tomatoes and green chiles (aka Rotel)
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chili beans
1 can dark red kidney beans, drained and rinsed
1 packet Ranch dressing mix
2 packets taco seasoning
1 pound ground beef, browned and drained
chips, cheese, and sour cream to garnish
INSTRUCTIONS
(1) Brown your meat and drain it.
(2) Dump everything in your slow cooker and stir.
(3) Turn it on high for about 3 hours.
(4) Go find something to do while your dinner cooks itself. I love my slow cooker.
Wednesday, February 16, 2011
Chicken Noodle Casserole and Brown Sugar Carrots
Tonight James got home at 5:30PM. I thought he was going to be eating supper at work--wrong! So I was planning something like leftover macaroni for the kids and cereal for me, but thankfully I had all the ingredients for a 30-minute meal (really it took 40 minutes if you count preheating the oven). This is another one where I have to give the credit to Leigh and her blog of weekly menu plans...she has over 50 of them! First up, the Chicken Noodle Casserole:
INGREDIENTS*
3 cooked chicken breasts, shredded
6 ounces of "No Yolks" egg noodles
1 can cream of mushroom
1 can cream of chicken
1 8-ounce tub of light sour cream
pepper to taste
1/2 stick unsalted butter
1 cup crushed Ritz crackers
INSTRUCTIONS
(1) Preheat your oven to 350. Put a pot of water on the stove and bring to a boil.
(2) While you are waiting, mix both your soups, the sour cream, and a little pepper in a bowl.
(3) Drop your egg noodles into the boiling water and cook until done.
(4) Mix you shredded chicken and cooked noodles in a separate bowl.
(5) Pour your soup mixture over the noodles and chicken and gently mix.
(6) Pour it all into a 2-quart casserole dish.
(7) Melt your butter in the microwave, and mix in the crushed crackers. Spread that over the top of your casserole and pop it in the oven for 30 minutes.
...now for the BROWN SUGAR CARROTS
INGREDIENTS
2 1/2 tablespoons unsalted butter
1/3 cup brown sugar (dark or light)
one 16-ounce bag of baby carrots
INSTRUCTIONS
(1) Bring a pot of water to boil, and add your carrots. Cook until tender when stuck with a fork.
(2) Drain the water from the pot.
(3) Add the butter and brown sugar to the pot with the carrots and cook on low/medium heat for about 10 minutes.
*By the way, I shop at Wal-mart, and I pretty much ALWAYS buy store brand everything because it tends to be significantly cheaper.
INGREDIENTS*
3 cooked chicken breasts, shredded
6 ounces of "No Yolks" egg noodles
1 can cream of mushroom
1 can cream of chicken
1 8-ounce tub of light sour cream
pepper to taste
1/2 stick unsalted butter
1 cup crushed Ritz crackers
INSTRUCTIONS
(1) Preheat your oven to 350. Put a pot of water on the stove and bring to a boil.
(2) While you are waiting, mix both your soups, the sour cream, and a little pepper in a bowl.
(3) Drop your egg noodles into the boiling water and cook until done.
(4) Mix you shredded chicken and cooked noodles in a separate bowl.
(5) Pour your soup mixture over the noodles and chicken and gently mix.
(6) Pour it all into a 2-quart casserole dish.
(7) Melt your butter in the microwave, and mix in the crushed crackers. Spread that over the top of your casserole and pop it in the oven for 30 minutes.
...now for the BROWN SUGAR CARROTS
INGREDIENTS
2 1/2 tablespoons unsalted butter
1/3 cup brown sugar (dark or light)
one 16-ounce bag of baby carrots
INSTRUCTIONS
(1) Bring a pot of water to boil, and add your carrots. Cook until tender when stuck with a fork.
(2) Drain the water from the pot.
(3) Add the butter and brown sugar to the pot with the carrots and cook on low/medium heat for about 10 minutes.
*By the way, I shop at Wal-mart, and I pretty much ALWAYS buy store brand everything because it tends to be significantly cheaper.
Tuesday, February 15, 2011
Fruit Salad, Chicken Croissants, and Bowtie Lasagna
Today you get three recipes for the price of one. First things first--this month it was my turn to bring food to our WMU meeting at church. Now, I don't really do girly food...I don't really care for anything that might be described as a salad, except for the occasional green leafy one with a bunch of fried chicken on top. Now let, me tell you about our WMU group. I have eaten more salad--salad of any and every kind-- since joining WMU than I had eaten in my entire life up to that point. Now that is not a bad thing about our WMU group--I realize I am the weird one here. Anyway, this was going to be a challenge. But my attempt at girly food was a success thanks to Mom and my friend Emily. First, my mom's fruit salad:
FRUIT SALAD INGREDIENTS
1 20-ounce can crushed pineapple
1 cup sugar
8 ounces cream cheese (I used fat free)
1 cup apple, unpeeled and diced
1/2 cup pecans, chopped
1 cup whipped cream
INSTRUCTIONS
(1) Pour the pineapple and sugar into a saucepan and bring to a boil, and let it boil for three minutes.
(2) Remove from heat and stir in the cream cheese. Allow to cool completely.
(3) Add your apple, pecans, and whipped cream.
(4) Pour into a 9x9 dish, cover, and chill in the refrigerator overnight.
...next up Chicken Croissants. I got the inspiration for this from this recipe on my sweet friend Emily's blog. These are really easy, and they are definitely going to be on our lunch menu regularly.
CHICKEN CROISSANT INGREDIENTS
1 package deli sliced chicken breast(I used Oscar Mayer Rotisserie Seasoned)
2 cans jumbo crescent rolls (8 per can)
1 8-ounce package chive and onion cream cheese (I love this stuff)
INSTRUCTIONS
(1) Bake your crescent rolls as directed. Then let them cool and slice them (top and bottom to make a sandwich) with a sharp serrated knife.
(2) Spread as much cream cheese as you like onto both sides of your crescent roll.
(3) Add a couple of slices of chicken, and voila!
I said there would be three recipes didn't I? Well, tonight we are eating leftovers of one of The Pioneer Woman's (love her!) "16-Minute Meals". Click here for the recipe for Bowtie Lasagna!
FRUIT SALAD INGREDIENTS
1 20-ounce can crushed pineapple
1 cup sugar
8 ounces cream cheese (I used fat free)
1 cup apple, unpeeled and diced
1/2 cup pecans, chopped
1 cup whipped cream
INSTRUCTIONS
(1) Pour the pineapple and sugar into a saucepan and bring to a boil, and let it boil for three minutes.
(2) Remove from heat and stir in the cream cheese. Allow to cool completely.
(3) Add your apple, pecans, and whipped cream.
(4) Pour into a 9x9 dish, cover, and chill in the refrigerator overnight.
...next up Chicken Croissants. I got the inspiration for this from this recipe on my sweet friend Emily's blog. These are really easy, and they are definitely going to be on our lunch menu regularly.
CHICKEN CROISSANT INGREDIENTS
1 package deli sliced chicken breast(I used Oscar Mayer Rotisserie Seasoned)
2 cans jumbo crescent rolls (8 per can)
1 8-ounce package chive and onion cream cheese (I love this stuff)
INSTRUCTIONS
(1) Bake your crescent rolls as directed. Then let them cool and slice them (top and bottom to make a sandwich) with a sharp serrated knife.
(2) Spread as much cream cheese as you like onto both sides of your crescent roll.
(3) Add a couple of slices of chicken, and voila!
I said there would be three recipes didn't I? Well, tonight we are eating leftovers of one of The Pioneer Woman's (love her!) "16-Minute Meals". Click here for the recipe for Bowtie Lasagna!
Friday, February 11, 2011
Slow Cooker Chicken BBQ
This is a favorite at our house, and I cannot even begin to tell you how easy it is. You cannot mess this up. And my husband loves it because it has A1 sauce in it--I think he would drink A1. This is not actually what we are having for dinner tonight (we are having taco soup--I'll post that one later), but I already have this recipe typed...so here it is:
INGREDIENTS
2 or 3 frozen (you can use fresh, it just cooks faster) boneless, skinless chicken breasts
1/2 a bottle or so of your favorite BBQ sauce (I use Walmart brand Honey BBQ)
1/2 a bottle or so of A1 (again, I use the store brand because it is way cheaper)
your favorite buns
INSTRUCTIONS
(1) Place the frozen chicken breasts in your slow cooker.
(2) Pour your BBQ sauce and A1 sauce over the chicken.
(3) Turn the slow cooker on high and cook about 4 hours.
(4) Grab a couple of forks and shred your chicken in the slow cooker. Turn you slow cooker down to the "low" or "keep warm" setting if you have that on yours. Leave it alone for 20 or 30 minutes to give the time for the chicken to soak up all that wonderful BBQ flavor.
(5) Spoon it onto your buns (we like to toast ours in the toaster) and refrigerate your leftovers!
INGREDIENTS
2 or 3 frozen (you can use fresh, it just cooks faster) boneless, skinless chicken breasts
1/2 a bottle or so of your favorite BBQ sauce (I use Walmart brand Honey BBQ)
1/2 a bottle or so of A1 (again, I use the store brand because it is way cheaper)
your favorite buns
INSTRUCTIONS
(1) Place the frozen chicken breasts in your slow cooker.
(2) Pour your BBQ sauce and A1 sauce over the chicken.
(3) Turn the slow cooker on high and cook about 4 hours.
(4) Grab a couple of forks and shred your chicken in the slow cooker. Turn you slow cooker down to the "low" or "keep warm" setting if you have that on yours. Leave it alone for 20 or 30 minutes to give the time for the chicken to soak up all that wonderful BBQ flavor.
(5) Spoon it onto your buns (we like to toast ours in the toaster) and refrigerate your leftovers!
Thursday, February 10, 2011
Taco Pizza
I have a sickly baby today, so I was looking for something easy, and this was definitely that. I came across this recipe through this blog, which is such a helpful resource for when you are planning your menus and making your grocery lists each week. Anyway, this recipe is awesome. Honestly, I wasn't expecting it to be awesome because the only thing that differentiates it from my burritos is the crescent roll crust...and my burritos are NOT awesome...I really only make those when we have no other options and we need to use up some tortillas. That being said, for whatever reason (the crust, I guess?) this is good, so good, and easy--I made it with a one year old on my hip. So here's what you need:
INGREDIENTS
1 can refrigerated crescent rolls (there should be 8 in a can)
1 packet of your favorite taco seasoning (or make your own)
1 pound ground beef
1 8-ounce can refried beans (I use the low fat kind because they don't taste any different)
1 2-cup bag of shredded cheddar cheese
whatever other toppings you want (lettuce, tomato, etc.)
INSTRUCTIONS
(1) Preheat your oven to 375. Meanwhile, brown your ground beef and follow the instructions on your packet of taco seasoning.
(2) Unroll your crescent dough onto a cookie sheet. Use your hands or a rolling pin to smush it all together into a crust. It won't cover the whole pan. I rolled mine out big enough to stretch the width (the shorter part) of the pan).
(3) Pop that into the oven for about 11 minutes. Don't turn off your oven. You're going to need it in a minute.
(4) Take out your crust and spread the refried beans on it immediately.
(5) Your taco meat should be done now. Dump it on top of the beans and spread it out.
(6) Next comes the cheese. Pour the whole bag over the pizza and spread it out.
(7) Now, put your pizza back in the oven just long enough to let the cheese melt.
(8) Take it out and top it with whatever else you like. I just poured a little El Pato Mexican Tomato Sauce on mine (it's a little yellow can on the aisle with all the other food from south of the border). Cut it up and watch it disappear...I recommend getting your pieces first to ensure that you get some :)
INGREDIENTS
1 can refrigerated crescent rolls (there should be 8 in a can)
1 packet of your favorite taco seasoning (or make your own)
1 pound ground beef
1 8-ounce can refried beans (I use the low fat kind because they don't taste any different)
1 2-cup bag of shredded cheddar cheese
whatever other toppings you want (lettuce, tomato, etc.)
INSTRUCTIONS
(1) Preheat your oven to 375. Meanwhile, brown your ground beef and follow the instructions on your packet of taco seasoning.
(2) Unroll your crescent dough onto a cookie sheet. Use your hands or a rolling pin to smush it all together into a crust. It won't cover the whole pan. I rolled mine out big enough to stretch the width (the shorter part) of the pan).
(3) Pop that into the oven for about 11 minutes. Don't turn off your oven. You're going to need it in a minute.
(4) Take out your crust and spread the refried beans on it immediately.
(5) Your taco meat should be done now. Dump it on top of the beans and spread it out.
(6) Next comes the cheese. Pour the whole bag over the pizza and spread it out.
(7) Now, put your pizza back in the oven just long enough to let the cheese melt.
(8) Take it out and top it with whatever else you like. I just poured a little El Pato Mexican Tomato Sauce on mine (it's a little yellow can on the aisle with all the other food from south of the border). Cut it up and watch it disappear...I recommend getting your pieces first to ensure that you get some :)
Wednesday, February 9, 2011
Tomato Basil Soup
I hate tomato soup...but this soup is amazing! This is not your boring can of Campbell's. It is the perfect company on a cold day...with a grilled cheese...mmmmmm. And best of all it is super easy and super cheap!
INGREDIENTS
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups low sodium chicken stock
12-14 fresh basil leaves
1 cup evaporated milk (I use the skim kind...you could also use heavy cream)
1 stick of butter (real butter :)
grated Parmesan cheese for garnish
INSTRUCTIONS
(1) Combine your crushed tomatoes, tomato juice, and stock in a large stock pot.
(2) Simmer 30 minutes.
(3) Finely chop your basil or toss it into the food processor for a few seconds.
(4) Add basil and remaining ingredients to pot and stir.
(5) Eating the whole pot in one sitting is not recommended...there is a whole stick of butter in there :)...seriously, enjoy and refrigerate your leftovers!
INGREDIENTS
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups low sodium chicken stock
12-14 fresh basil leaves
1 cup evaporated milk (I use the skim kind...you could also use heavy cream)
1 stick of butter (real butter :)
grated Parmesan cheese for garnish
INSTRUCTIONS
(1) Combine your crushed tomatoes, tomato juice, and stock in a large stock pot.
(2) Simmer 30 minutes.
(3) Finely chop your basil or toss it into the food processor for a few seconds.
(4) Add basil and remaining ingredients to pot and stir.
(5) Eating the whole pot in one sitting is not recommended...there is a whole stick of butter in there :)...seriously, enjoy and refrigerate your leftovers!
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