Chicken Lo Mein

Picture Courtesy of: www.allrecipes.com

Ingredients:

4 skinless, boneless chicken breast halves - cut into thin strips (I used 1.5 pounds)

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

6 Tbs - Oyster Sauce

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta (or Ramen Noodles)

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

1 can - Water Chestnuts

Directions

Marinade the chicken (I did mine overnight ) with 2 1/2 teaspoons of white sugar, 3 Tbs Oyster Sauce, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, make the stir fry sauce by combining the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar, oyster sauce, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine (or Ramen Noodles) according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken, water chestnuts and stir-fry sauce and cook for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

In a separate skillet heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Adapted from: http://www.allrecipes.com/

Taco Stuffed Shells

Photo Courtesy of:   www.pearls-handcuffs-happyhour.blogspot.com

1 lb. ground beef /turkey

1 pkg. taco seasoning

8 oz pkg. cream cheese (I used about 8 oz of chive/onion I had on-hand)

16 large pasta shells

2 cups taco sauce

2 cups Mexican/Taco Cheese

1/2 cup Doritos (I just eye-balled this amount)

3 green onions, chopped

1 cup sour cream (or more to taste)

Brown meat, drain.  Add taco seasoning and cook to package directions.  Add Cream Cheese, cover and let simmer until cream cheese melts.  Allow mixture to cool.

Meanwhile - prepare shells as directed on package.

Pour 1 cup of Taco Sauce on the bottom of a 9x13 pan.  Using a 1/4 cup measuring cup - spoon meat mixture into shells and place in pan.

Cover with remaining Taco Sauce and bake (covered)@ 350 for 30 minutes.  After 30 minutes - uncover - add cheeses, onions and crushed Doritos and bake for an additional 15 minutes.

Serve with Sour Cream.



Cheesey Bread

Photo and Recipe Courtesy of: www.simplyrecipes.com

Ingredients:

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread, depending on the size of the loaves*

Directions:
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

*Makes 30 to 40 slices with 2 loaves.

Cake Batter Truffles

Photo Courtesy of: www.the-girl-who-ate-everything.com

Ingredients:

½ cup unsalted butter, softened

½ cup white sugar
1 ½ cups flour
1 cup Pillsbury Funfetti cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Cake Batter Bars

Photo Courtesy of: www.lovintheoven.com

Ingredients:
1 1/4 cup Funfetti cake mix**
3/4 cup Flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:
Preheat oven to 350F. Grease an 8 x 8 inch pan. Cream both sugars, butter, vanilla, egg, and egg yolk.
Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles. Spread batter evenly into greased pan.

Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly (do not overcook - you want a jiggly consistency). Cool completely before cutting.

** I used the remaining Funfetti Mix for Cake Batter Pancakes!

Originated from: http://www.lovintheoven.com/

Apple Dumplings

Photo Courtesy of: www.oneshetwoshe.com

Ingredients:
2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew (Or any citrus pop)

Cinnamon

Vanilla ice cream

Directions: 
Peel and slice your apples.  Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  In a bowl, melt your butter and stir in sugar and vanilla. 

Pour over top of the wrapped apples....or spread on top with a spoon.  Pour the Mt. Dew all around and sprinkle with Cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream!

Spaghetti Stuffed Garlic Bread

Photo Courtesty of: www.rhodes.com

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Photo Courtesty of: www.rhodes.com
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 
Photo Courtesy of: www.rhodes.com

Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Originated from: http://www.rhodes.com/

Salted Caramel Butter Bars

Photo Courtesy of: www.cookiesandcups.com

 

For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar

2 Tbs vanilla 

4 cups all purpose flour

 

For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream (I used buttermilk)
½ teaspoon vanilla

1 T. coarse sea salt (You could substitute regular salt)

 

To make the crust:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

 

Preheat to 325F.

 

Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

 

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream.

 

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Pour the caramel filling over the crust.  If you are going to salt the caramel sprinkle it on caramel layer now.

 

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

 

Let cool before cutting into squares.

Buffalo Chicken Chili Dip-Crockpot

A Chili twist on the popular Buffalo Chicken Dip.

INGREDIENTS

1 pound Chicken Breast
1 can rotel
1 can tomato sauce
1 can of corn
2 tablespoons brown sugar
1 packet chili seasoning
1 can black beans, drained and rinsed
1/4 cup Frank's Buffalo Wing Sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded

DIRECTIONS

Combine everything in the crock pot for 8 hours on low or 3-4 hours on High. Shred chicken and stir to combine. Serve.

White Chocolate Gooey S'mores Bars

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees. 

Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.

Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.

Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.

Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

Originated from: http://www.lovintheoven.com/

Cookie Dough & Oreo Fudge Brownie Bar

Cookie Dough + Oreos + Brownies + Ice Cream.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Top Ice Cream.

Originated from: http://www.kevinandamanda.com/whatsnew/

Pull-Apart Cinnamon Pumpkin Bread

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

* If you're not into rum you can sub a teaspoon of vanilla extract.


Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.


Originated from: http://jessicainsd.blogspot.com/

Sweet Potato Bake

2 medium sweet potatoes, peeled and cubed
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven to 400 degrees.  Chop sweet potatoes and apples into approximately 1/2" cubes.  Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes.  Add half of the cider to each ramekin.  Combine spices in a small dish and sprinkle over potato mixture.  Toss to combine. 

Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork. 

Originated from: http://homeiswheretheholmansare.blogspot.com/

Buffalo Chicken Springrolls

Hello Football Season - Hello Tailgate Food.  These little things are heaven in an wrapper.  Who doesn't love buffalo chicken all rolled up into finger food.  I simply make the Crockpot Buffalo Chicken Sandwiches and use 1/2 the mixture for this appetizer.
makes about 12-13 rolls

Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving

Directions:

If using premade Buffalo Chicken - skip to step #2.

1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.

2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.

3 - To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See

(Crockpot) Brisket & Brie Quesadillas

If you're looking to add a little twist and ultimately a lot more flavor: serve with Mango Barbeque Sauce (recipe below). It's a simple recipe and really makes the brisket amazing.

Ingredients:

Brisket:

3 lb brisket

Salt

Ground black pepper

1 Tbsp chili powder

3 cloves garlic, minced

16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce:

1 1/2 Tbsp olive oil

1 medium yellow onion, chopped (about 3/4 – 1 cup)

1/2 cup ketchup

2 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

1 1/2 tsp Creole (spicy brown) mustard

Salt

Pepper

1/4 cup mango chutney

Quesadillas:

8 8-in flour tortillas

8 oz brie, thinly sliced

1 cup monterrey jack, shredded

olive oil or cooking spray, to brush tortillas

cilantro, for garnish (optional)

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.

Originated from: http://projectpastryqueen.wordpress.com/

Beer Bread

The Rookie Chef  has done it again!  This Beer Bread was awesome. I added Jalapeno's and Cheddar Cheese to mine, so it's easy to adapt to whatever you want.

3 cups flour
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 oz) can of Beer
2 TBSP melted butter


Preheat oven to 375 degrees and grease your loaf pan by coating it in Pam Spray.  Mix dry ingredients (inctogether first, then add beer. Mix well.  Place it in your loaf pan and bake for 50 minutes to one hour.  About 5 minutes before the bread is done, pull from the oven and brush with melted butter. Return to the oven for the remaining time.

**In this version I made an Jalapeno and Cheddar beer bread. I added about 1/4 cup chopped jalapeno's  along with 3/4 cup shredded cheddar cheese along with a can of Mexican Beer. Using or omitting these items will not change the basic recipe and items listed above.

Pumpkin Cream Cheese Muffins

3 cups flour (I sometimes use a mix of white and whole wheat pastry, but all white works great, too)
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
0.25 teaspoons ginger
1 teaspoons salt
1 teaspoons baking soda
4 medium eggs
2 cups sugar
2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
1.25 cups oil
8 ounces cream cheese


Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.

Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.

Crockpot Chicken and Dumplings

4-6 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 small onion, finely diced
1 package refrigerated biscuit dough, torn into pieces
2 cups - mixed vegetables
1 can - Chicken Broth
1/2 tsp - Pepper
1/2 tsp - Salt
1 tsp - Garlic Powder
1tsp - Paprkia


Pour 1/2 can of chicken broth on bottom of crockpot - add chicken breasts and season with salt, pepper, garlic powder and paprika. Place the onions and mixed vegetables on top, then the cans of cream chicken soup followed by the remaining chicken broth.

Cook on low for 4-6 hours. Two hours before serving add the biscuits.

Crockpot Braised Sage Chicken and Stuffing

1 yellow onion, halved lengthwise and sliced
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix

Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.

Originated from: Www://reservationsnotrequired.blogspot.com

Chipotle Chicken Soup - Crockpot

2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes

Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.

Place about a tsp of olive oil in the bottom of a crockpot.

Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.

Add salt & pepper to taste (if you like it spicier - add more adobo sauce)

Serve with cilantro and a dollop of sour cream.

*these will keep well in your fridge or freezer

Crockpot Ceasar Chicken

2 cups Caesar salad dressing
1 cup sweet Italian dressing
half an onion
2 tsp Italian seasonings
3 to 4 tsp sweet basil
2 Tbs sugar
1 can Italian seasoned tomatoes

Pour sauce over chicken breasts cooked in crock pot 6-8 hours on low . Thicken the sauce the last 30 min or so with a bit of corn starch.

Serve with Egg Noodles.

Pizza Potato Casserole

Ingredients

1 pound ground beef or turkey
1 small onion, chopped
salt and pepper to taste
1/4 tsp Garlic Powder
3 cups - Frozen Southern Style Hashbrown Potatoes
1 (3 ounce) package chopped pepperoni
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
1/2 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/2 teaspoon brown sugar
1/2 cup - shredded mozzarella cheese
1/2 cup - shredded cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef/turkey and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.

Spread the potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef/turkey and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.

Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle shredded cheeses over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Baked Potato Pizza

Tailgate Food - check!

1 (6.5 ounce) package pizza crust mix
1/2 pkg- Frozen Southern Style Hashbrown Potatoes (thawed)
1 tablespoon butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1 envelope - Dry Ranch Dressing
1 1/2 cup sour cream
6 bacon strips, cooked and crumbled
3 green onions, chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Directions

Preheat oven to 450.

In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Mix Sour Cream and dry Ranch Dressing Spread sour cream mixture over crust; top with potato mixture, bacon, onions and cheeses. Bake at 450 degrees F for 10-15 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Crockpot Recipes...

I just added 15 new crockpot recipes - for those of you that love their crockpot as much as me.  Enjoy!

Crockpot Honey Mustard Fajita Chicken

4 chicken breasts
1/2 cup prepared yellow mustard
1/2 cup + 2 Tablespoons of honey
1/2 teaspoon of lemon juice
1 medium onion, sliced into larger pieces
1 green bell pepper, sliced into thicker pieces
1 - 8 ounce container of button mushrooms, sliced thick
salt and ground black pepper for seasonings
4 pieces of provolone cheese

Season the chicken breasts with salt and pepper and place the 4 chicken breasts into a 2 1/2 - 4 quart crock pot. In a small bowl mix 1/2 cup of honey and the yellow mustard. Once incorporated add the lemon juice and stir well.

Pour the honey mustard mixture over the seasoned chicken breasts and cook on low for 1 1/2 hours.

After the chicken has cooked for 1 1/2 hours remove the lid and add the onions, peppers and mushroom. Drizzle the 2 tablespoons of honey over top of the veggies.

Cook for an additional 2 - 2 1/2 hours, or until the chicken is done and vegetables are cooked.

Once the chicken was done I placed a chicken breast on a plate, covered it with the onions, peppers & mushrooms and immediately placed a piece of provolone cheese on top to be melting.

Orginated from: http://www.crockpotrecipeexchange.blogspot.com/

Crockpot Rigatoni Bake

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese


Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.


After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).


Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

Originated from: http://www.coleensrecipes.blogspot.com/

Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.

Crockpot Ranch Potatoes

2 lbs - Red Potatoes
1 can - Cream of Chicken Soup
1 pkg - Dry Ranch Dressing Mix
1 cup - Sour Cream

Combine all ingredients in crockpot - stir together and cook on low for 6 hours.

Crockpot Cheesey Chicken Spaghetti

16 oz dry spaghetti, cooked
2 lbs - Chicken Breasts
1 lb (16 oz) Velveeta Cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup water
1 small onion, diced
salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and pour over Chicken Breasts. Cook on low for 3 -4 hours.  Shred Chicken - stir and cook for an additional 1 hour.  Stir in cooked spaghetti and serve.

Adapted from: http://www.ginnyrecipes.blogspot.com/

Crockpot Lemon Red Potatoes

1-1/2 lbs medium-sized red potatoes
1/4 cup water
2 Tbsp butter, melted
1 Tbsp lemon juice (I added a little more)
3 Tbsp fresh chives, snipped
chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

Cut a strip of peel from around the middle of each potato. Place potatoes and water in slow cooker.
Cover. Cook on high 2-1/2 to 3 hours.
Drain.

Combine butter, lemon juice, chives and parsley. Pour over potatoes. Toss to coat.
Season with salt and pepper.

Crockpot Chinese Pork Ribs

2.5 lb - Pork ribs
3 Tbs - Soy sauce
3 Tbs - Ketchup
2 cloves - Minced garlic
1 Tbs - Ginger
1/3 cup - Orange juice or marmalade
1 Tbs - Chinese five spice

Combine all ingredients and pour a little on the base of your crockpot - add ribs and cover with remaining sauce. Cook on low 8-10 hours.

Serves 6.

Crockpot Beef Stroganoff

2 lb Stew Meat (I'd recommend Beef Sirloin vs. Stew Meat)
2 cans Cream of Chicken Soup
1 can French Onion Soup
1 sm. onion, chopped
1 clove garlic, minced (or equal amount of garlic powder)
1 package Dry Onion Soup Mix
8 oz. sour cream
Place stew meat in crockpot - season with dry onion soup mix.  Stir it all together and pour over stew meat - cook on low for 4-5 hours, adding the sour cream 30 minutes prior to serving.

Serve over egg noodles.

Crockpot French Onion Soup

This crockpot recipe has a few more steps than most - but if you like French Onion Soup....the extra work is well worth it.

3 large or 5 small onions, thinly sliced

3 Tbsp. butter, melted

1 Tbsp. olive oil

1 tsp. sugar

3 tablespoons flour

1/2 tsp. salt

1/4 tsp. pepper

3 tablespoons white wine 

1 tsp. dried thyme leaves

1 bay leaf

2 cans Swanson’s low sodium beef broth
2 cans Campbell’s Beef Consomme
1 packet Lipton’s Beefy Onion Soup Mix
1 loaf french bread, cut into slices
Sliced aged swiss cheese
Shredded parmesan cheese

Coat crockpot with cooking spray and combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 20 minutes or until onions begin to brown around the edges. Stir thoroughly.  Add the white wine and cook for an additional 20 minutes.

Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high.

Add the thyme, bay leaf, broths, consomme and soup mix. Cook on High for 4 hours or Low for 8 hours.

When ready to serve remove bay leaf, put soup in a bowl and place a slice of bread and both of the cheeses on top and put under the broiler until the cheese melts.

Crockpot Salsa Chicken

Eat this on a tortilla, as a topping for nachos, in a taco salad, with chips as a dip....the possibilities are endless.

12 oz jar of salsa

1 package of taco seasoning

1 can Green Giant Chipotle Corn Mix
1 can Rotel
1 can Campbell's Fiesta Nacho Cheese soup

1 (14 1/2 ounce) can black beans, drained

1/4 cup reduced-fat sour cream 

5 boneless skinless chicken breasts

Combine the ingredients and pour over chicken breasts in the crockpot.  Cook on low 4-5 hours - stirring in the sour cream at the end.

Read more: http://www.food.com/recipe/easy-crock-pot-salsa-chicken-16687#ixzz1T3nd3Cs3

Crockpot Spaghetti Casserole

1.5 lbs lean ground beef

1 medium onion chopped

1 26 oz jar of pasta sauce

1/4 cup butter

1/4 cup all purpose flour

12 oz can of evaporated milk

1/2 cup grated parmesan cheese

1/4 tsp pepper

8 ounces uncooked spaghetti, broken into pieces

3 cups shredded Cheddar Cheese

grated parmesan cheese

Cook ground beef and onion in a large skillet, until beef crumbles and is no longer pink. Drain meet and return to skillet. Stir pasta sauce into the beef mixture.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, for 8 minutes until the mixture has thickened and is bubbly. Remove from heat and stir in 1/2 cup parmesan cheese and pepper.

Spoon one-third of the meat mixture into a lightly greased slow cook. Sprinkle 1 cup of cheddar cheese over white sauce. Repeat layers once. Spread remaining meat mixture over cheese (make sure all sides of the spaghetti are covered). Top with remaining 1 cup cheddar cheese.

Cover and cook on low for 4 hours. Let stand 10 minutes before serving. Serve with parmesan cheese if desired. Enjoy!

 

Originated from:  http://www.tylerstastetests.blogspot.com/

Crockpot Buffalo Chicken Chili

2 lbs boneless, skinless chicken breasts (cut into bite sized pieces)

2 large carrots

3 stalks of celery

1 large red pepper

5 cloves of garlic

5 tbsp chili powder

2 tbsp ground cumin

1 tbsp paprika

1/2 cup of Frank's Red Hot Wing Sauce

2 15 oz cans tomato sauce

1 15 oz can diced tomatoes

1 15 oz can black beans, drained

1 15 oz can chili beans in sauce

salt and pepper to taste

Combine all ingredients in the crockpot - stir - and cook on low for 6-8 hours. 

 

Adapted from: http://www.tylerstastetests.blogspot.com/

Crockpot Orange Cranberry Pork

1 1/2 cup cranberries (fresh or frozen)
2 T agave nectar
1 t. salt
1/4 tsp. dried mustard
1/2 tsp. pepper
1/4 t. ground ginger
1/4 t. ground cinnamon
1 large-ish chopped onion
3 cloves garlic -chopped
6 good-sized pork chops

Combine first nine ingredients - pour over pork chops.  Cook 5-7 hours.

If you're looking for a vegetable add some baby carrots to your crockpot for the last 2 hours.

Crockpot Rustic Chicken

1-1 1/2 pounds chicken tenders
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
Salt/pepper

Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce. Season lightly with salt and pepper. Cook 8 hours on low*. Serve over rice or egg noodles.

*My crockpot cooks chicken in 4-5 hours, so adjust accordingly.

Originated from: http://www.stephaniecooks.blogspot.com/

Crock Pot Pizza

My mom used to make this a lot for our family when I was a kid - it's a quick, kid-friendly crockpot meal.

1 package (16 ounces) wide egg noodles

1-1/2 pounds ground beef or turkey

1/4 cup chopped onion

1 jar (26 ounces) spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 teaspoons Italian seasoning

1 package (3-1/2 ounces) sliced pepperoni, halved

3 cups (12 ounces) shredded part-skim mozzarella cheese

3 cups (12 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Originated from: http://www.tasteofhome.com/

Pizza Pork Chops

5 boneless pork chops
1 pinch salt and ground black pepper to taste
5 slices tomato (1/2-inch thick)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
2 tablespoons olive oil
5 slices mozzarella cheese
Directions

Preheat an outdoor grill for medium heat.

Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil.

Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.

Amount Per Serving  Calories: 170 | Total Fat: 11.5g | Cholesterol: 36mg Powered by ESHA Nutrient Database


Originated from: www.Allrecipes.com

Cheesy Italian Meatballs & Marinara Sauce

A crockpot meal - even better that you can double it and make the rest later.


2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish


Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.


Originated from: Www.Joelens.blogspot.com

Honey Ginger Chicken Tenders

Who knew? Even chicken tenders can be healthy!


1 lb boneless, skinless chicken tenders
2 cups low-fat buttermilk
1/4 cup honey
2cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons ground ginger
1 teaspoon seasoned salt
2 teaspoons garlic powder

Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cup chicken tenders in half or thirds and add to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450 F.

Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.

Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

When finished, drizzle honey over chicken pieces. Yield: 4 servings with 2 tsp of honey drizzle

Nutrition Information (per serving): 277 calories; 3.3 g. fat; 86 mg. cholesterol; 612 mg. sodium; 37.3 g. carbohydrate; 0 g. fiber; 28 g. protein

Originated from: www.preventionrd.com

Jalapeno Popper Chicken

I've been trying to make more "Calorie Conscious" meals - this one fits the bill.  The jalapenos help replace the flavor - plus the Panko makes it "crunch"!

4 – 5 ounce chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1/2 cup bread crumbs
3/4 cup Panko
2 tsp taco seasoning
1 egg

Preheat oven to 350 F and lightly grease a baking dish with nonstick cooking spray.

Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a pocket in each chicken breast.

Mix together bread crumbs, Panko and taco seasoning on a plate. Whisk egg in a separate bowl. Dip chicken into egg and then into bread crumbs. Repeat with all chicken breasts and place in baking dish.

Bake for 30 minutes. Serve. Yield: 4 servings.

Nutrition Information (per serving): 392 calories; 20.3 g. fat; 153 mg. cholesterol; 526 mg. sodium; 22.5 g. carbohydrate; 1 g. fiber; 43.3 g. protein

Originated From: http://www.preventionrd.com/

Cheese and Beer Soup

5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons minced garlic
1/2 cup all-purpose flour
4 cups rich chicken stock
2 cups amber or pale ale beer
2 bay leaves
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 cups grated Cheddar, best quality possible
1 1/2 cups crumbled Bleu or gorgonzola cheese
Salt and freshly ground pepper
2 teaspoons freshly chopped parsley leaves - garnish


Melt butter over low heat in a large pot, and then add the onions, celery, and carrots. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes.

Gradually whisk in the stock and the beer. Add the bay leaves and cayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.

Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.

Pizza Paninis

Wow - these were easy and very good.


Frozen garlic Texas toast
Deli-sliced pepperoni
Shredded mozzarella cheese
Pizza sauce

Prepare garlic toast according to package directions. To assemble sandwiches, top a slice of garlic toast with pepperoni and a sprinkling of cheese, then another piece of garlic toast. Cook in a panini press until bread is golden brown and cheese is melted. Serve with warm pizza sauce for dipping.

Originated from: www.cassiecraves.blogspot.com

Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil
1 pound ground beef (I'll use turkey)
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
Toasted buns

1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.

Originated from: Www.cassiecraves.blogspot.com

Buffalo Chicken & Potato Casserole

1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank's Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing (I used ranch)
1/2 cup shredded cheddar cheese
1 10-ounce can cream of chicken soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)

1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with green onions.

Originated from: Www.cassiecraves.blogspot.com

Blackened Chicken over Garlic Lime Pasta

8 oz spaghetti or linguini
3-4 boneless chicken breasts, pounded thin
1 tbsp blackening spice (homemade recipe below)
2 tbsp extra virgin olive oil
4-5 garlic cloves, minced
1 tbsp butter
1 tbsp flour
1/4 cup tequila
1 cup chicken broth or stock
1/4 cup lime juice
1 tbsp dried parsley

Blackening Spice Recipe:
2 tsp paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne
1 tsp oregano
3/4 tsp cumin
1/2 tsp nutmeg

Combine ingredients in small plastic storage container.  Shake well to combine.  Shake before each use.  

Directions:

Cook pasta according to package directions.

Coat chicken in blackening seasoning.  Heat 1 tbsp oil in a large skillet over medium high heat.

Add chicken and brown 4 minutes on each side.  Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes).  Remove chicken to a plate and reserve.

Add remaining tbsp of olive oil and tbsp of butter to the pan.  Add garlic and sauté over medium heat 1-2 minutes.  Sprinkle flour and cook one more minute.  Deglaze pan with tequila, cook 1-2 minutes.  Add chicken broth and lime juice, bring to a boil.  Simmer 5 minutes or until thickened, add parsley.  Add drained pasta to the skillet and heat through.  Add chicken back to the skillet and heat through.  Add chicken back to the skillet and heat through.  Serve Immediately.

Originated from: http://peaceloveandfrenchfries.weebly.com

Honey-Lime Enchiladas

5 Tbsp honey
5 Tbsp lime juice, from 2-3 limes
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp garlic powder
12 oz boneless, skinless chicken breasts, cooked and shredded
10 flour tortillas
4 oz Monterrey jack cheese, shredded
1/2 cup 2% Colby/Monterrey Jack blend, shredded
16 oz. green enchilada sauce
1 cup fat-free half & half

Directions:

Preheat oven to 350 degrees and mix the first five ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour. After marinading, stir in 2% Colby/Monterrey Jack cheese.

Using 1/2 cup enchilada sauce, coat the bottom of a 9 x 13-inch baking pan. Fill flour tortillas with chicken/cheese mixture, then roll up the filled tortillas and place in bottom of pan.

Mix the remaining enchilada sauce with the half and half. Pour sauce on top of rolled enchiladas and sprinkle with Monterrey Jack cheese. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes. If the tops of the enchiladas are not browned, broil at 500 F for 1-2 minutes. Watch carefully to avoid burning. Yield: 5 servings (2 enchiladas each).

Originated from: http://slowcooker101.blogspot.com/

Freezer Meals....

I will be returning back to work soon and in an effort to reduce the craziness that will be our lives once this happens - I've been using every free minute I have to stock our freezer full of quality meals.  Many updates below are all freezer-friendly meals, adapted from my favorite cooking blogs.  If you have any tried and true freezer meals yo'd like to share - please comment!

Grilled Chicken & Bacon Macaroni and Cheese

This was a great twist on traditional Macaroni and Cheese.  I included all of the original instructions, but to simplify my own recipe I cooked the chicken in the crockpot and then added to the dish.  Enjoy!

6  slices good-quality smoky bacon, such as apple-wood smoked bacon

Salt and pepper

1 pound whole wheat, short-cut pasta

2 pieces skinless chicken breasts, lightly pounded

EVOO – Extra Virgin Olive Oil, for drizzling

1/2 teaspoon sweet smoked paprika

4 tablespoons butter

1 large onion, quartered lengthwise and very thinly sliced

2 rounded tablespoons flour

1/2 cup cloudy apple cider or chicken stock

2 cups whole milk

2 tablespoons chopped fresh thyme

Freshly grated nutmeg, to taste

1 1/2 cups shredded Romano

1 cup Parmesan Cheese 

Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.

While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.

  While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. 

Adapted from: Rachel Ray

Creamy Taco Mac

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
1 can - Rotel (omit if you'd like it less spicy)
1pkg - Taco Seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, drain if necessary, return to heat then mix in the garlic and cook until fragrant, about 30 seconds. Mix in the drained diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Originated from: http://www.daintychef-krissy.blogspot.com/

If you've made this into a freezer meal - I'd recommend adding a can of diced tomatoes or Rotel to it once it's thawed. The noodles absorb a lot of the liquid.

Pasta Milano

3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces

4 cloves roasted garlic, mashed

1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced

1 cup chicken broth, divided

1 cup heavy cream (or half & half for a lower fat version)

salt and pepper to taste

8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.

Originated from: http://www.joelens.blogspot.com/

Pub Burgers

Ingredients:
For the burgers:
hamburger buns

1 lb ground beef or sirloin

4 tbsp butter, melted and cooled slightly

1 tsp vegetable oil

salt

pepper

For the sauce:
3/4 cup mayo
2 tbsp soy sauce
1 tbsp worchestire sauce
1 tbsp brown sugar
1 tbsp chopped chives
1 tsp ground pepper
1 clove garlic, minced

What you'll do:
Adjust oven rack to the middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss the meat with a fork to combine. Divide meat into 4 lightly packed balls. With your hands, gently press and flatten into patties. Refrigerate patties until you are ready to cook, patties can be kept in the fridge for up to one day. In the meantime, for the sauce, whisk all ingredients together in a bowl.  Transfer desired amount of sauce to a separate bowl for finished burgers - the other sauce will be used for basting.

Grill Cooking - Grill Burgers as normal - basting with sauce.  Add Cheese/Toppings.

Stovetop Cooking - When ready to cook, season patties on one side generously with salt and pepper. Flip over and do the same on the other side. Heat oil in a 12 inch skillet over high heat until it is just steaming. Cook burgers for about 2 mintues without moving. Flip burgers and cook on this side for 2 more minutes. Transfer patties to a rimmed baking sheet and bake for about 3-6 minutes or until an instant-read thermometer registers 130 degrees for medium. Transfer burgers to a plate and let rest for 5 minutes. Toast buns, add desired toppings, and serve.

Source: adapted from http://daintychef-krissy.blogspot.com/

Crockpot Pulled Pork

This was my first experience using a Spice Rub - wow, was it ever amazing. This was honestly the best pulled pork I've ever had. I applied the rub and then left it in the fridge for 48 hours - surprisingly minimal rub was wasted when I unrolled it to put it in the crockpot. I made a 8 lb roast, I used the remaining pork for two other recipes that week and froze the leftovers. This recipe is a must-try....it was amazing!


Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender. ( I cooked a 7.9 lb roast for 10 hours).

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Originated from: http://www.crumblycookie.net/

Sun-Dried Tomato Pesto Pasta with Chicken

This recipe combines two of my favorite things: Sun-Dried tomatoes and Pesto. This recipe is adapted from Giada De Laurentiis

12 ounces farfalle pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan cheese
2 boneless skinless chicken breasts, cooked and sliced
8 oz. frozen spinach
1-2 roma tomatoes, seeded and diced
1/4 cup goat cheese, crumbled

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto, grilled chicken, spinach and diced tomato. Toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.  Serve with crumbled goat cheese on top.

Originated from: http://joelens.blogspot.com/

Grilled Chicken Fajitas

These were very good. I've used the chicken marinade quite a few times now and I'd highly recommend it.

Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve ¼ cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil.  Season with salt and pepper.

Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions.  Add 2 tablespoons of the reserved unused marinade and toss well to combine.  Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Originated from: http://annies-eats.net/

Avocado & Mango Salsa

This is a refreshing twist on Salsa - perfect for a spring/summer side dish.

1 mango, peeled and diced
1 avocado, peeled and diced
1 plum tomato, diced
1 clove garlic, minced
1 jalepeño, seeded and diced
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/4 cup chopped red onion
1 tbsp olive oil
salt and fresh pepper to taste

Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving.

Originated from: www.skinnytaste.com

Cheesy Grilled Banana Peppers

A healthier version of traditional Poppers - even better as their made on the grill.


4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)

*You can substitute whatever breadcrumbs you have on hand.


Directions

Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.

Originated from: www.recipes.sparkpeople.com

Crockpot Ranch Pork Chops

These were so simple and so good.

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
1/2 cup Sour Cream

Mix Ranch, soup and sour cream together - pour over pork chops and cook on low for 4-6 hours or high for 3 hours.

White Pizza Dip

I asked around on how to use up some Ricotta Cheese.....oh.my.goodness.  Delicious!

1 envelope Lipton Savory Herb with Garlic Soup Mix
1 (16oz) container of sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped pepperoni (I used about 1/2 cup mini pepperoni)
1 loaf Italian or French bread, sliced

Preheat oven to 350 degrees. In a shallow 1-quart casserole, combine soup mix, sour cream, ricotta, 3/4 cup mozzarella cheese, and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. I sprinkled a few mini pepperoni on top at this point. Bake uncovered for 30 minutes or until heated through. Serve with sliced bread.

Originated from:  Lipton Recipe Secrets

Grilled Chicken & Pineapple Quesadillas

8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Originated from: www.thepioneerwoman.com