Wednesday, December 27, 2017

Green Bean Casserole

This really is the best green bean casserole! Thanks to Life in the Lofthouse for the picture and recipe! We loved it--next time I'll be making 2 batches for Christmas!

Ingredients
  1. 1-1/2 pounds fresh green beans, rinsed, trimmed then halved
  2. 2 Tablespoons butter
  3. 2 cloves garlic, minced
  4. 2 Tablespoons all-purpose flour
  5. 3/4 cup chicken broth
  6. 1-1/4 cups half-and-half (or use whole milk)
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon black pepper
  9. 1 cup French's fried onions
Instructions
  1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray.
  2. In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
  3. In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
  4. Pour in chicken broth. Stir and cook for 3 minutes.
  5. Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
  6. Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
  7. Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
  8. Remove from oven and let rest 5 minutes or so before serving. Enjoy!

Mexican Lasagna


Recipe and picture from Simply Recipes. This was a meal I made for a big crowd and it served a lot of people. I adapted/simplified some of this recipe, but you can find the original on link. It's so good-worth a try! And your house will smell amazing. We served this with rice and salad!

Yield: Serves 8-10

Ingredients

Olive oil
1 1/4 lbs ground beef or ground turkey
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
 1 medium onion, chopped, about 1 cup
1 red bell pepper, stem and seeds removed, chopped, about 1 cup
3 garlic cloves, peeled and minced
2 14-oz cans refried beans
 Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce

Method

1 Brown the ground beef: Heat 2 Tbsp olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.
Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil.

Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.
As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.
Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
2 Sauté onions, bell peppers, garlic, add tomatoes, chiles, oregano: Once the meat is done cooking, and has been removed from the pan in step 1, add another Tbsp of olive oil to the pan and heat to medium. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes. Add in meat and refried beans and stir gently until combined.
3 Preheat oven: Preheat oven to 350°F and lightly oil a 13x9x3-inch glass or ceramic baking dish.
4 In a casserole dish, layer the tortillas with beans, meat, cheese, and sauce mixture: In baking dish arrange 2 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).

Spread half of bean/meat mixture evenly over tortillas in dish. Sprinkle one third cheese on top. 

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining tortillas. Sprinkle remaining cheese over tortillas.
6 Bake: Bake casserole on the middle rack in the oven for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

Let the casserole stand for 10-15 minutes before serving.
Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Wednesday, December 13, 2017

Slow Cooker Crack Chicken

 This Slow Cooker Crack Chicken is Creamy Cheesy Ranch and Bacon Shredded Chicken. It's perfect on it's own, on a sandwich, in a tortilla or as a dip!
Hopefully by now you've seen this recipe floating around, but if not, it's a great one to try! It tastes great and we loved it on ciabatta rolls! Recipe and picture from Cookies and Cups!


Ingredients

  • 2-3 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled

Instructions

  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.


Mississippi Pot Roast

 Mississippi Pot Roast
This is THE only roast recipe you really need, in my opinion. If you're looking for a hearty pot roast served over mashed potatoes on a Sunday afternoon, this is it. Picture and recipe from The Country Cook--I owe her!! Try this recipe with chicken next!! You won't regret it!!
 
Ingredients
  • 1 3 lb chuck roast
  • 2 tbsp olive oil or vegetable oil
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter 1 stick
  • 8 peperoncini peppers (find by the pickles/salad dressings)
Instructions
  1. Heat up a large skillet on high.
  2. Add oil to hot skillet.
  3. You want it really hot here to brown or "sear" the beef quickly.
  4. Take a paper towel and make sure you dry both sides of the pot roast.
  5. Season with a little bit of salt and pepper.
  6. Once the skillet is nice and hot, add the roast.
  7. Allow the roast to cook for about 2-3 minutes until it is golden brown.
  8. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
  1. Transfer meat to slow cooker.
  2. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
  3. Top with a stick of butter then place peppers on and around roast.
  4. Cover and cook on low for 8 hours.
  5. Take two forks and start shredding the meat.
  6. Discard any big fatty pieces.
Recipe Notes
You can skip the browning step if you are in a rush, or just don’t feel like it. (I always do just because I make a huge roast). If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes.

Kalua Pork


Picture and recipe from Le Creme De La Crumb. Haven't made an easier recipe in the crockpot yet and hard to match how amazingly delicious it was, too! Definitely keeping this recipe on hand! Perfect for large families or a crowd--shred this over rice, on tacos, in soup, on rolls, salad, whatever!
Ingredients
  • 1 4-pound pork shoulder roast (or similar roast, size can vary a bit too)
  • 1 tablespoon liquid smoke (you can find this in almost any grocery store)
  • 1 tablespoon Himalayan pink salt (sold in most grocery stores)
Instructions
  1. Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker.
  2. Pour liquid smoke evenly over the roast, then sprinkle with the salt.
  3. Cover and cook on low for 8-12 hours. (For a larger roast you'll need closer to the 12 hours)
  4. Uncover, pull pork apart with 2 forks. Serve alone or you can serve it over rice, in tacos, salads, and more!
Notes:
If you want to use a really big roast you can double the liquid smoke and salt and keep the extra meat stored in an airtight container in the fridge all week long for incredible leftovers and quick fix meals!

Pioneer Woman's 7-Can Soup

 
This has been the perfect soup to throw in on busy soccer nights this fall! Recipe and picture from the always-lovely, Pioneer Woman!

 INGREDIENTS
  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed (I use shredded cheddar)
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Pecan Pie Bars for a Crowd

 Pecan Pie Bars for a Crowd Recipe
Picture and recipe from Taste of Home! We loved these almost as much as pecan pie!

Ingredients

  • 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter (no substitutes)
  • FILLING:
  • 8 eggs
  • 3 cups corn syrup
  • 1/2 cup butter, melted
  • 3 teaspoons vanilla extract
  • 5 cups chopped pecans

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.
Originally published as Pecan Pie Bars in Taste of Home February/March 2004, p39

Turkey Corn Chowder

 

Recipe and picture from Six Sister's Stuff. This was the best way to use up our leftover Thanksgiving turkey and tasted delicious!!
Ingredients
  • 4 potatoes, diced
  • 1 medium onion, diced
  • 2 tablespoons butter
  • 2 cloves garlic, diced
  • 1 (4 oz) can diced green chilis
  • 2 cups half-and-half (fat-free is fine or you can use milk, but it won't be as creamy)
  • 1 (14 oz) can chicken broth
  • 1 (10.75 oz) can cream of chicken soup (I used reduced fat)
  • 1 (15 oz) can corn, undrained
  • 3-4 cups turkey, cooked and cut into bite-sized pieces
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
Instructions
  1. Place diced potatoes in a large stockpot . Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.
  2. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
  3. Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
  4. Serve topped with shredded cheddar cheese.

Tuesday, September 20, 2016

Chicken Cordon Bleu Bundles

  • This comes from One Krazy Cookie. My friend made it and raved about it, so here ya go! These would be perfect for kids' school lunches of for a dinner on the go!
  • 2 cans of crescent rolls
  • 1 package of thin sliced ham (lunch meat)
  •  slices of swiss cheese
  •  2- 2 1/2 cups shredded cooked chicken
Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet.
  • .Layer one or two slices of ham, 1 slice of cheese.
  •  Then add a small amount of shredded chicken on top. 
  • Fold the edges of the ham around the cheese and chicken.
  • Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle. 
  • Bake at 375 degress for 18-20 minutes or until lightly browned. 

Tuesday, August 30, 2016

3-Ingredient Sloppy Joes

Okay I love easy meals, but easy doesn't always equal delicious, but this one definitely defies those odds! Best sloppy joes I've had! This is a great meal to make ahead, cool, then freeze in ziploc bags to heat and eat later! Recipe from eatingonadime.com!

1 lb ground beef
1/8 cup brown sugar
1/8 cup mustard
1/2 cup ketchup

Brown ground beef; drain. Add remaining ingredients and let simmer for 5 minutes before serving. Serve on ciabatta rolls!


Monday, August 22, 2016

Mixed Berry Cobbler

This one is from bakeorbreak.com and we loved it! My daughter is 8 and wanting to do more cooking/baking and she made this all by herself for breakfast today--love recipes like that!

INGREDIENTS:

  • 3 cups assorted berries
  • 1/2 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
    1 teaspoon vanilla extract

DIRECTIONS:


  1. Preheat oven to 375°F. Grease a 9”x 6” rectangular or 8” round baking dish.
  2. Place the berries in prepared pan. Drizzle with the lemon juice.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
  5. Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.

NOTES:

This is easily doubled to fit a 9x13 baking dish!

Frozen Lemonade Pie

Another from hip2save.com, her picture too! This was so amazing, perfect for hot summer weather!

For the crust:
2 Cups Graham Cracker Crumbs
7 Tablespoons Butter – melted
1/4 Cup Sugar
For the Filling:
1 – 6oz. can Frozen Lemonade Concentrate, semi defrosted
1 – 140z. can Sweetened Condensed Milk
2 cups Heavy Cream
Optional Garnish:
Extra Whipped Cream
Slices of Lemon
Directions: Combine graham cracker crumbs and melted butter and press into a 9 inch pie pan. Bake at 350 degrees for 7 minutes. Let cool completely.
Whip heavy cream into stiff peaks and set aside. In a separate bowl, combine condensed milk and frozen juice concentrate. Fold in the mixture with the whipped cream and pour on top of the cooled pie crust. Smooth out the top and place in freezer overnight or until frozen.
Set out pie a few minutes before serving and garnish with additional whipped cream and sliced lemon if desired. Serves 8