This is one of our favorite recipes! When Teenblock was younger I would refer to it as Monster chicken. ;)
Oven-Baked Muenster Chicken via biz and giggles
3-4 skinless, boneless chicken breasts
6-8 slices of Muenster cheese
Plain or seasoned bread crumbs
1/4 c. dry white wine
Salt and pepper, to taste
Preheat oven to 350 F. Wash and pat chicken breasts dry. salt and pepper chicken. Dredge both sides of chicken in bread crumbs. Place in greased, foil-lined pan. Bake at 350 F for 16 min. Remove from oven and pour wine in bottom of pan. Place 2 slices cheese over ea breast. Return to oven and bake 16 min, til done. (This can take 30-40 min if the breasts are touching)
Thursday, April 19, 2018
Sloppy Joe French Bread Pizza
Sloppy Joe French Bread Pizza via Yellow Bliss Road
1 loaf French Bread, cut in half lengthwise
2 bell peppers (any color)
1/2 medium onion, diced
1 pound Ground Chuck or Sirloin Beef
1 15-ounce can Manwich Bold Sauce
2-3 cups shredded Cheddar and Jack Cheeses (combined)
Preheat oven to 350 .Line a sheet pan w foil and place bread halves side by side, cut side up.
In large saute pan, heat T EVOO. Add onion and cook 2 min, then add bell peppers and cook for 3 min, til veggies beginning to soften. Crumble in gr beef, season w salt and pepper. Cook. Drain. Stir in Manwich and heat through. Spread meat mix even on fr bread halves. Top w cheese. Bake 10 min, til cheese melted. Cool for a few min before slice in 2" pieces.
1 loaf French Bread, cut in half lengthwise
2 bell peppers (any color)
1/2 medium onion, diced
1 pound Ground Chuck or Sirloin Beef
1 15-ounce can Manwich Bold Sauce
2-3 cups shredded Cheddar and Jack Cheeses (combined)
Preheat oven to 350 .Line a sheet pan w foil and place bread halves side by side, cut side up.
In large saute pan, heat T EVOO. Add onion and cook 2 min, then add bell peppers and cook for 3 min, til veggies beginning to soften. Crumble in gr beef, season w salt and pepper. Cook. Drain. Stir in Manwich and heat through. Spread meat mix even on fr bread halves. Top w cheese. Bake 10 min, til cheese melted. Cool for a few min before slice in 2" pieces.
Cheesy Chicken and wild rice casserole
Cheesy Chicken and Wild Rice Casserole via Picky Palate
3 T EVOO
1 med onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 C shredded, cooked chicken breast
2 C steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic
cheese sauce
4 T butter
1/4 C flour
1/4 t kosher salt
1/4 tblack pepper
2 C chicken broth
2 C shredded cheddar
Top with 1 1/2 C shredded cheddar
350 F. Heat oil in med pot over med heat. Saute onion, celery and carrots til soft, 10 min. Stir in garlic and cook 1 min. Stir in chic, both rices, salt, pepper and garlic. Reduce heat to low.
To prepare cheese sauce: melt butter in med pan over medhigh heat. Whisk in flour, salt and pepper then slowly pour in broth whisking continuously. Whisk til thick and nearly boiling then stir in cheese til melted. Pour cheese sauce into cooked rice mix then transfer to a 9×13 dish. Top w additional cheddar and bake 25-30 min til cheese is melted through.
3 T EVOO
1 med onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 C shredded, cooked chicken breast
2 C steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic
cheese sauce
4 T butter
1/4 C flour
1/4 t kosher salt
1/4 tblack pepper
2 C chicken broth
2 C shredded cheddar
Top with 1 1/2 C shredded cheddar
350 F. Heat oil in med pot over med heat. Saute onion, celery and carrots til soft, 10 min. Stir in garlic and cook 1 min. Stir in chic, both rices, salt, pepper and garlic. Reduce heat to low.
To prepare cheese sauce: melt butter in med pan over medhigh heat. Whisk in flour, salt and pepper then slowly pour in broth whisking continuously. Whisk til thick and nearly boiling then stir in cheese til melted. Pour cheese sauce into cooked rice mix then transfer to a 9×13 dish. Top w additional cheddar and bake 25-30 min til cheese is melted through.
Faux Cracker barrel casserole
Copycat Cracker Barrel Hashbrown Casserole via Cincy Shopper
1 bag (about 30 oz) Frozen Hash Browns, thawed
1 stick Butter, melted
1 can Cream of Chicken Soup
1 small Onion, chopped
8 oz Shredded Cheddar Cheese
1 tsp salt
1/2 tsp Black Pepper
1 cup Sour Cream
Grease 9x11" baking dish. Preheat oven to 350. In a bowl mix onion, soup, pepper and all but 1c cheese. Add sour cream and mix well.Add hash browns and melted butter. Mix well. Transfer to prepared dish. Bake 45-55 min til bubbly.
1 bag (about 30 oz) Frozen Hash Browns, thawed
1 stick Butter, melted
1 can Cream of Chicken Soup
1 small Onion, chopped
8 oz Shredded Cheddar Cheese
1 tsp salt
1/2 tsp Black Pepper
1 cup Sour Cream
Grease 9x11" baking dish. Preheat oven to 350. In a bowl mix onion, soup, pepper and all but 1c cheese. Add sour cream and mix well.Add hash browns and melted butter. Mix well. Transfer to prepared dish. Bake 45-55 min til bubbly.
Cauliflower "breadsticks"
Cheesy Cauliflower Breadsticks via jo cooks
4 cups cauliflower riced, about 1 large head of cauliflower
4 eggs
2 cups mozzarella cheese I used a Tex Mex blend
3 tsp oregano
4 cloves garlic minced
salt and pepper to taste
1 cup mozzarella cheese or more, for topping
Preheat oven to 425 F . Prepare large baking sheet w parchment. Cauli chopped in florets. Add florets to food processor. pulse til resembles rice. Place cauliflower in micro container. cover w lid. Nuke 10 min. Let cauliflower cool til no more steam. Place cauliflower in large bowl and add eggs, 2 c mozzarella, oregano, garlic, salt and pepper. Mix everything together. Separate mix in 2 and place each 1/2 on prepared sheets. Bake crust (no topping yet) 25 min til golden. crust is not soggy. Once golden, sprinkle w remaining mozzarella and bake 5 min til cheese melted. Slice and serve.
4 cups cauliflower riced, about 1 large head of cauliflower
4 eggs
2 cups mozzarella cheese I used a Tex Mex blend
3 tsp oregano
4 cloves garlic minced
salt and pepper to taste
1 cup mozzarella cheese or more, for topping
Preheat oven to 425 F . Prepare large baking sheet w parchment. Cauli chopped in florets. Add florets to food processor. pulse til resembles rice. Place cauliflower in micro container. cover w lid. Nuke 10 min. Let cauliflower cool til no more steam. Place cauliflower in large bowl and add eggs, 2 c mozzarella, oregano, garlic, salt and pepper. Mix everything together. Separate mix in 2 and place each 1/2 on prepared sheets. Bake crust (no topping yet) 25 min til golden. crust is not soggy. Once golden, sprinkle w remaining mozzarella and bake 5 min til cheese melted. Slice and serve.
Bourbon Cider Ham
Bourbon Cider Glazed Ham via Cooking In Stilettos
4-5 pound fully cooked, spiral cut, bone-in ham
2 cups of Apple Cider, divided
1/3 cup of light brown sugar, firmly packed
1/3 cup of Dijon Mustard
1 clove of garlic, finely minced
1 cup of Bourbon
Heat oven to 350 F. Line roasting pan w foil. Place ham, cut side down, in pan. Pour 1 c apple cider over ham and place in the oven. roast 45 min while prepare glaze.in a heavy bottomed pan, add remaining cider, br sugar, mustard, and garlic. Whisk to combine. Let mix come to boil, then turn off heat. whisk in bourbon and return to heat. Bring bourbon cider glaze to boil and reduce to simmer til mix reduced by half. When reduced, set aside sm amt for serving.After 45 min, remove ham from oven and flip ham so it is resting on side. Glaze ham w bourbon cider mix and continue to baste every 15 – 20 min til ham is fully heated through and glaze has formed a nice, crisp coating.
Remove ham from oven and let rest 15 min before serving.
Chicken Parm Meatball Casserole
CHICKEN PARMESAN MEATBALL CASSEROLE via Buns in my oven
1 pound lean ground chicken
1 cup panko bread crumbs
1 egg
1/2 cup grated Parmesan cheese
1/4 cup milk
1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (24 ounces) marinara sauce
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning
Cook pasta 1 min less than package directions. Preheat oven to 450F. While pasta is cooking, prepare meatballs. Add all ingredients to large bowl and use hands to mix. Form into 1" diameter and place on a parchment lined sheet.Bake 10 min til cooked through and no longer pink. Remove from oven and reduce oven temp to 350 F. Add sauce to large bowl and stir past and meatballs. Stir gently to coat everything in sauce. Spread half pasta and meatballs into 9x13 dish. Top w half mozzarella. Repeat layers. Sprinkle w Italian seasoning. Bake 20 min til cheese melted. Serve immediately.
*To freeze: stop just short of baking casserole, cover tightly w foil, and freeze til ready to bake. Bake at 350F for 45 min til hot and bubbly.*
1 pound lean ground chicken
1 cup panko bread crumbs
1 egg
1/2 cup grated Parmesan cheese
1/4 cup milk
1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (24 ounces) marinara sauce
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning
Cook pasta 1 min less than package directions. Preheat oven to 450F. While pasta is cooking, prepare meatballs. Add all ingredients to large bowl and use hands to mix. Form into 1" diameter and place on a parchment lined sheet.Bake 10 min til cooked through and no longer pink. Remove from oven and reduce oven temp to 350 F. Add sauce to large bowl and stir past and meatballs. Stir gently to coat everything in sauce. Spread half pasta and meatballs into 9x13 dish. Top w half mozzarella. Repeat layers. Sprinkle w Italian seasoning. Bake 20 min til cheese melted. Serve immediately.
*To freeze: stop just short of baking casserole, cover tightly w foil, and freeze til ready to bake. Bake at 350F for 45 min til hot and bubbly.*
Crockpot Breakfast Casserole
Crockpot Overnight Breakfast Casserole via the gracious wife
1 30 oz package frozen shredded hash brown potatoes
1/2 lb ground sausage I used Italian sausage, browned and drained
1 lb bacon cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 onion diced
1 red pepper diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar
Grease 6 qt slow cooker w spray. Layer half hash browns in bottom.Top w half sausage, bacon, cheese, onions, and pepper. Repeat layers w remaining ingred. Whisk eggs, milk, salt, pepper, and sugar. Pour egg mix over hash brown and cheese layers. Cook on low for 6-8 hrs or low or 4 hrs on high
1 30 oz package frozen shredded hash brown potatoes
1/2 lb ground sausage I used Italian sausage, browned and drained
1 lb bacon cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 onion diced
1 red pepper diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar
Grease 6 qt slow cooker w spray. Layer half hash browns in bottom.Top w half sausage, bacon, cheese, onions, and pepper. Repeat layers w remaining ingred. Whisk eggs, milk, salt, pepper, and sugar. Pour egg mix over hash brown and cheese layers. Cook on low for 6-8 hrs or low or 4 hrs on high
Sausage Alfredo Bake
Sausage alfredo bake via Let's Dish
16 oz pasta
3 T butter
2-3 cloves garlic, minced
3 T flour
1 c chicken broth
2 c half and half
1/2 t salt
1/4 t pepper
1/4 t cayenne pepper
1/4 t red pepper flakes
1/2 c grated Parmesan cheese
2 c mozzarella cheese, divided
1-2 T chopped fresh parsley
1 (12 oz) fully cooked smoked sausage
Cook pastail just al dente; drain.While pasta cooks, melt butter in large skillet over med heat. Add garlic. cook 1-2 min. Stir in flour. Whisk in broth til smooth, then half and half. Add salt, pepper, cayenne, and red pepper flakes and simmer til sauce thicken, 5 min. Stir in Parmesan and 1 c mozz til cheeses melted and smooth. Slice sausage into 1/4" pieces and add to sauce, along w chop parsley and pasta. Season w salt and pepper if needed. Preheat broiler. Pour into greased, 9×13 dish. Top w remaining mozzarella. Broil 2-3 min or til cheese is bubbly and golden.
16 oz pasta
3 T butter
2-3 cloves garlic, minced
3 T flour
1 c chicken broth
2 c half and half
1/2 t salt
1/4 t pepper
1/4 t cayenne pepper
1/4 t red pepper flakes
1/2 c grated Parmesan cheese
2 c mozzarella cheese, divided
1-2 T chopped fresh parsley
1 (12 oz) fully cooked smoked sausage
Cook pastail just al dente; drain.While pasta cooks, melt butter in large skillet over med heat. Add garlic. cook 1-2 min. Stir in flour. Whisk in broth til smooth, then half and half. Add salt, pepper, cayenne, and red pepper flakes and simmer til sauce thicken, 5 min. Stir in Parmesan and 1 c mozz til cheeses melted and smooth. Slice sausage into 1/4" pieces and add to sauce, along w chop parsley and pasta. Season w salt and pepper if needed. Preheat broiler. Pour into greased, 9×13 dish. Top w remaining mozzarella. Broil 2-3 min or til cheese is bubbly and golden.
Tuesday, February 27, 2018
lemon pepper pretzels
lemon pepper Seasoned Pretzels via sallys baking addiction
1 bag hard pretzels (anywhere from a 12 - 16 oz bag is fine)
3/4 cup oil (canola, vegetable, olive)
1 and 1/2 Tablespoons lemon pepper
2 teaspoons garlic powder*
2 teaspoons dill weed
Preheat oven to 200F . Line baking sheet w parchment. Set aside. Break pretzels into pieces. Place in lg zipped-top bag. Add oil and spices. Shake together. shake it, let it sit for a min, and shake it again. every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your tastes. Sometimes I add up to 2 full T lemon pepper. Spread pretzels onto prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake 50 min, making sure to stir pretzels around two or three times during baking. Remove from oven and allow to cool. Pretzels stay fresh covered tightly at room temperature for 3 weeks. *add 1 teaspoon onion powder and reduce garlic powder to 1 teaspoon.
Sweet and spicy pretzels
I love the sweet and spicy combo, super addictive.
SWEET & SPICY PRETZELS via crazy for crust
4 c pretzel nibblers (small pretzel bites)
1/2 c sugar
2 t salt
1/4 t pepper
1/4-1/2 t cayenne pepper
1/2 t ground ginger
1/2 t cinnamon
6 T maple syrup
Preheat oven to 350°F. Line a cookie sheet w parchment. Place pretzels on cookie sheet. Mix sugar and all spices in sm bowl. Place maple syrup in lg bowl. Bake pretzels for 3-5 min, til hot to touch. Pour pretzels in lrg bowl with maple syrup, toss to coat. Sprinkle spice mix over top and stir to coat. Turn out pretzels on cookie sheet and let cool completely. Store in an airtight container for up to one week.
slow cooker cashew chicken
This one is my favorite out of all the asian crockpot chicken recipes ive tried. Big hit with mrblocko and teenblock. You can't hardly go wrong with cashew anything.
Crockpot cashew chicken via The recipe critic
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
3 T Cornstach
½ t black pepper
1 T canola oil
½ c low sodium soy sauce
4 T rice wine vinegar
4 T ketchup
2 T sweet chili sauce
2 T brown sugar
2 garlic cloves, minced
1 t grated fresh ginger
¼ t red pepper flakes
1 c cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat w cornstarch mix. Heat oil in skillet over med-high heat. Brown chicken 2 min on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. ( if you want more crunch, add right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.
Crockpot cashew chicken via The recipe critic
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
3 T Cornstach
½ t black pepper
1 T canola oil
½ c low sodium soy sauce
4 T rice wine vinegar
4 T ketchup
2 T sweet chili sauce
2 T brown sugar
2 garlic cloves, minced
1 t grated fresh ginger
¼ t red pepper flakes
1 c cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat w cornstarch mix. Heat oil in skillet over med-high heat. Brown chicken 2 min on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. ( if you want more crunch, add right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.
Cheater manicotti
This is the only way i will make manicotti. Once you try it you will prob never go back either. ;)
String Cheese Manicotti via the girl who ate everthing
1 package (8 ounces) manicotti shells
1 pound ground beef
1/2 cup finely chopped onion
1 garlic clove , minced
1 jar (24 ounces) spaghetti sauce
12 pieces string cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
grated Parmesan cheese
(optional) basil, chopped
Cook manicotti per package.While pasta is cooking, cook beef and onion over med heat; add garlic and cook 1 min. Drain meat. Stir in spaghetti sauce. Spread half of meat sauce into a greased 9x13 dish. Drain manicotti. Stuff ea shell w piece string cheese. Arrange manicotti over meat sauce. Place over meat sauce; top w remaining sauce. Cover w foil and bake at 350° for 25-30 min or til heated through. Sprinkle w mozzarella cheese and bake 5 min til cheese melted. Sprinkle w grated parm garnish with basil if desired.
String Cheese Manicotti via the girl who ate everthing
1 package (8 ounces) manicotti shells
1 pound ground beef
1/2 cup finely chopped onion
1 garlic clove , minced
1 jar (24 ounces) spaghetti sauce
12 pieces string cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
grated Parmesan cheese
(optional) basil, chopped
Cook manicotti per package.While pasta is cooking, cook beef and onion over med heat; add garlic and cook 1 min. Drain meat. Stir in spaghetti sauce. Spread half of meat sauce into a greased 9x13 dish. Drain manicotti. Stuff ea shell w piece string cheese. Arrange manicotti over meat sauce. Place over meat sauce; top w remaining sauce. Cover w foil and bake at 350° for 25-30 min or til heated through. Sprinkle w mozzarella cheese and bake 5 min til cheese melted. Sprinkle w grated parm garnish with basil if desired.
bubble up biscuits and gravy
Biscuit and Sausage Gravy Bubble Up via plain chicken
1-1/2 pounds ground pork sausage
5 Tbsp butter
1/4 cup all-purpose flour
3 cups milk
1 Tbsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1 (16oz) can refrigerated Grands! biscuits
1 cup shredded sharp Cheddar cheese
Preheat oven to 350F. spray 9x13 pan w pam. Cook sausage in lg skillet over med-high.remove from skillet, and drain. Melt butter in skillet over med-high heat; whisk in flour. Whisk constantly for 1 min. Grad whisk in milk, Worcestershire sauce, salt, and pepper. Bring to boil, whisking constantly; cook 2 min. Remove from heat. Stir in sausage. Cut each biscuit into 6 pieces. Toss w sausage and gravy. Pour into prepared pan. Sprinkle with shredded cheese. Bake 25 to 30 minutes or until golden brown. (this prob needed to be baked way more than 30 min. these bubble up casseroles tend to need a full hour.)
Beer cheese sloppy joes
I've made this twice and the second time i had forgotten that i had made it before. we were all rather meh about it. I'm posting it in hopes that i remember that we didnt particually rave over it.
Beer Cheese Sloppy joes via mix and match mama
1 lbs ground beef
1 onion, chopped
1 T flour
1 C beer
1 c Cheddar , shredded
Chopped chives to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Burger Buns
In lg skillet over med-high heat, cook gr beef. Once browned and crumbly, add chopped onion and a generous pinch of salt and pepper. Saute 4 min. Sprinkle flour over meat and onion mix and slowly pour beer in pan. Reduce heat to low and stir beef and flour til thickens (3 min). Add cheddar and stir til melted (3 min). garnish with chives.
Beer Cheese Sloppy joes via mix and match mama
1 lbs ground beef
1 onion, chopped
1 T flour
1 C beer
1 c Cheddar , shredded
Chopped chives to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Burger Buns
In lg skillet over med-high heat, cook gr beef. Once browned and crumbly, add chopped onion and a generous pinch of salt and pepper. Saute 4 min. Sprinkle flour over meat and onion mix and slowly pour beer in pan. Reduce heat to low and stir beef and flour til thickens (3 min). Add cheddar and stir til melted (3 min). garnish with chives.
burger fries pot pie
Burger and Fries Pot Pie via betty crocker
1 1/2lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 c)
2 T flour
1 can (14.5 oz) diced tomatoes, undrained
1c shredded Cheddar cheese (4 oz)
2 c frozen crispy French-fried potatoes (from 20-oz bag) i probably use more than 2 c
450°F. In skillet, cook beef and onion over med-high, 8 min, stir occasionally, til beef is thoroughly cooked; drain well. Sprinkle flour over beef mix. Cook 1 min, stir constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-qt casserole (i may have used 9x13), spread beef mix. Sprinkle w cheese. Arrange potatoes evenly in single layer on top. Bake uncovered 20 min til potatoes golden brown. Let stand 5 min before serving.
1 1/2lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 c)
2 T flour
1 can (14.5 oz) diced tomatoes, undrained
1c shredded Cheddar cheese (4 oz)
2 c frozen crispy French-fried potatoes (from 20-oz bag) i probably use more than 2 c
450°F. In skillet, cook beef and onion over med-high, 8 min, stir occasionally, til beef is thoroughly cooked; drain well. Sprinkle flour over beef mix. Cook 1 min, stir constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-qt casserole (i may have used 9x13), spread beef mix. Sprinkle w cheese. Arrange potatoes evenly in single layer on top. Bake uncovered 20 min til potatoes golden brown. Let stand 5 min before serving.
Reuben dog
Reuben Dog via jam hands
Makes about 4-6 servings
1/4 cup mayonnaise
1 Tablespoon ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon Worcestershire
salt & pepper
1 cup Swiss cheese, shredded
1 cup sauerkraut, drained
4 to 6 hot dog buns
4 to 6 hot dogs
Cook dogs and toast buns over w butter til are gold brown. Set aside. Combine mayo, ketchup, relish and Worcestershire; season w salt and pepper. Top hot dogs w Swiss cheese, kraut and sauce.
Makes about 4-6 servings
1/4 cup mayonnaise
1 Tablespoon ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon Worcestershire
salt & pepper
1 cup Swiss cheese, shredded
1 cup sauerkraut, drained
4 to 6 hot dog buns
4 to 6 hot dogs
Cook dogs and toast buns over w butter til are gold brown. Set aside. Combine mayo, ketchup, relish and Worcestershire; season w salt and pepper. Top hot dogs w Swiss cheese, kraut and sauce.
Meat and potato casserole
Meat and Potato Casserole via bushel and a peck
1 lb. lean ground beef or venison
1 onion, chopped
1 tsp each of any of these: garlic powder, paprika, or go more savory with rosemary
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 potatoes)
1 1/2 cups cream of mushroom soup
1/2 Cup stock (any kind)
1/4 Cup milk or cream
1 1/2 cups shredded cheese
350 F and spray 9x13 glass baking dish. In med frying pan, cook onions and gr meat til done, add seasonings. Drain. In med bowl, mix soup, stock, milk, salt and pepper. Layer into baking dish half of potatoes, then pour some soup over them. Then sprinkle in half meat, then cheese. Repeat w rest of potatoes, soup, meat and then cheese.Cover w lightly greased (on underside so cheese doesn't stick) foil and bake 1-1 1/2 hrs til potatoes tender.
1 lb. lean ground beef or venison
1 onion, chopped
1 tsp each of any of these: garlic powder, paprika, or go more savory with rosemary
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 potatoes)
1 1/2 cups cream of mushroom soup
1/2 Cup stock (any kind)
1/4 Cup milk or cream
1 1/2 cups shredded cheese
350 F and spray 9x13 glass baking dish. In med frying pan, cook onions and gr meat til done, add seasonings. Drain. In med bowl, mix soup, stock, milk, salt and pepper. Layer into baking dish half of potatoes, then pour some soup over them. Then sprinkle in half meat, then cheese. Repeat w rest of potatoes, soup, meat and then cheese.Cover w lightly greased (on underside so cheese doesn't stick) foil and bake 1-1 1/2 hrs til potatoes tender.
Egg roll in a bowl
I love this recipe. Sometimes I make baked wontons to eat with this. It seems like it's a more authentic version of a deconstructed egg roll. Leftovers taste great cold, over hot rice.
SAUSAGE EGG ROLL IN A BOWL via buns in my oven
1 lb ground pork sausage
6 c coleslaw mix or shredded cabbage
4 cloves garlic, minced
1 T ginger, minced
1 T soy sauce
1/4 c chopped green onions
1 T sesame oil
Gather all your ingredients ahead of time as this recipe comes together super quick! Heat lg skillet over med heat. cook sausage. Do not drain. Add coleslaw mix, garlic, ginger, and soy sauce to skillet w sausage. Cook 3-4 min til cabbage softened a bit. Remove from heat and top w green onions and drizzle w sesame oil. Serve immediately.
SAUSAGE EGG ROLL IN A BOWL via buns in my oven
1 lb ground pork sausage
6 c coleslaw mix or shredded cabbage
4 cloves garlic, minced
1 T ginger, minced
1 T soy sauce
1/4 c chopped green onions
1 T sesame oil
Gather all your ingredients ahead of time as this recipe comes together super quick! Heat lg skillet over med heat. cook sausage. Do not drain. Add coleslaw mix, garlic, ginger, and soy sauce to skillet w sausage. Cook 3-4 min til cabbage softened a bit. Remove from heat and top w green onions and drizzle w sesame oil. Serve immediately.
a different stuffed pepper casserole
I've made and blogged about another stuffed pepper casserole. this one is a bit simpler and thats always a good thing.
Stuffed Pepper Explosion Casserole via who needs a cape
2 T olive oil
1 lb ground turkey (or ground beef)
1/2 cup onion, chopped
1bell pepper, chopped
3 cups cooked rice (any variety)
1 14 oz can diced tomato (any variety)
2 cups shredded cheddar, divided
1 T oregano
1 t garlic salt
1/4 t red pepper flakes (optional)
Salt & pepper to taste
Preheat 375F. In med pan saute onion in olive oil, til translucent. Add meat and cook thoroughly, . Drain. Add pepper, turn heat med and cover, stir occasionally. When pepper soft, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional min to blend flavors.
In lg bowl combine: turkey & veggie mix, rice and 1 1/2 c cheese. greased 9 x 13 dish, cover w foil.
Cook 25 min. Remove foil and add remaining 1/2 cheese. broil 2-3 min to gently crisp cheese.
Stuffed Pepper Explosion Casserole via who needs a cape
2 T olive oil
1 lb ground turkey (or ground beef)
1/2 cup onion, chopped
1bell pepper, chopped
3 cups cooked rice (any variety)
1 14 oz can diced tomato (any variety)
2 cups shredded cheddar, divided
1 T oregano
1 t garlic salt
1/4 t red pepper flakes (optional)
Salt & pepper to taste
Preheat 375F. In med pan saute onion in olive oil, til translucent. Add meat and cook thoroughly, . Drain. Add pepper, turn heat med and cover, stir occasionally. When pepper soft, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional min to blend flavors.
In lg bowl combine: turkey & veggie mix, rice and 1 1/2 c cheese. greased 9 x 13 dish, cover w foil.
Cook 25 min. Remove foil and add remaining 1/2 cheese. broil 2-3 min to gently crisp cheese.
chocolate "hummus"
no one else wanted to try this, but i liked it on apples.
Healthy Chocolate Hummus via super healthy kids
2 c cooked, unsalted chickpeas (or 1 can)
3-4 T unsweetened cocoa powder
2 T almond butter
1/4 c maple syrup
1 t vanilla
Add all ingredients into the cup of a large food processor, and puree until smooth.
Healthy Chocolate Hummus via super healthy kids
2 c cooked, unsalted chickpeas (or 1 can)
3-4 T unsweetened cocoa powder
2 T almond butter
1/4 c maple syrup
1 t vanilla
Add all ingredients into the cup of a large food processor, and puree until smooth.
sloppy joe french bread pizza
SLOPPY JOE FRENCH BREAD PIZZA via yellow bliss road
1 loaf French Bread, cut in half lengthwise
2 bell peppers (any color)
1/2 medium onion, diced
1 pound Ground Chuck or Sirloin Beef
1 15-ounce can Manwich Bold Sauce
2-3 cups shredded Cheddar and Jack Cheeses (combined)
Preheat oven to 350 F.Line pan w foil and place bread halves side by side, cut side up. In lg pan, heat T olive oil. Add onion and cook 2 min, add bell peppers and cook 3 min, til veggies beginning to soften. Crumble in gr beef, seasoning w little salt and pepper. Drain. Stir in Manwich sauce and heat through. Spread meat mix evenly on french bread halves. Top w desired amt of cheese. Bake 10 min, or til cheese melted. slice.
1 loaf French Bread, cut in half lengthwise
2 bell peppers (any color)
1/2 medium onion, diced
1 pound Ground Chuck or Sirloin Beef
1 15-ounce can Manwich Bold Sauce
2-3 cups shredded Cheddar and Jack Cheeses (combined)
Preheat oven to 350 F.Line pan w foil and place bread halves side by side, cut side up. In lg pan, heat T olive oil. Add onion and cook 2 min, add bell peppers and cook 3 min, til veggies beginning to soften. Crumble in gr beef, seasoning w little salt and pepper. Drain. Stir in Manwich sauce and heat through. Spread meat mix evenly on french bread halves. Top w desired amt of cheese. Bake 10 min, or til cheese melted. slice.
orecchiette with toasted bread crumbs
ORECCHIETTE WITH TOASTED BREAD CRUMBS via genius kitchen
1 lb dried orecchiette
3⁄4 cup extra virgin olive oil or 3⁄4 cup butter
2⁄3 cup Italian seasoned breadcrumbs
1 cup chopped prosciutto
sea salt
fresh ground pepper
1⁄4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves
Cook pasta until al dente; 8 min. Meanwhile in med-sized saute pan heat oil til warm. Add breadcrumbs & stir constantly season lightly w salt & pepper. Saute 2 min; remove from heat and set aside. Drain pasta in colander. Working quickly; add pasta to saute pan & stir to combine. Add Parme & prosciutto. mix thoroughly. Pour in lg serving bowl & garnish w chopped parsley.
mega grilled cheese
Ultimate Grilled Cheese Sandwich 2 Servings via Pioneer Woman
1 T Butter
1 Medium Onion, Halved And Sliced
4 slices Bacon, Cut In Half
2 T Mayonnaise
Several Dashes Hot Sauce
2 slices Sandwich Bread
3 Hard Boiled Eggs, Peeled And Sliced
Salt And Pepper, to taste
2 slices Cheese, Any Variety
More Butter, For Grilling
Melt butter in a skillet over med-low heat and cook onions low and slow 20 min, stir frequently. Remove them to a plate when deep gold brown and soft. Fry bacon in same skillet til slightly crisp. Remove to a paper towel to drain. Combine mayo and hot sauce. stir. Taste and add more hot sauce if needed. Sprinkle sliced eggs generously w salt and pepper. To assemble, spread one side of each piece of bread with spicy mayo. Build sandwich: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich w softened butter and grill med low.repeat and flip. cook other side until toasted and cheese is melty.
1 T Butter
1 Medium Onion, Halved And Sliced
4 slices Bacon, Cut In Half
2 T Mayonnaise
Several Dashes Hot Sauce
2 slices Sandwich Bread
3 Hard Boiled Eggs, Peeled And Sliced
Salt And Pepper, to taste
2 slices Cheese, Any Variety
More Butter, For Grilling
Melt butter in a skillet over med-low heat and cook onions low and slow 20 min, stir frequently. Remove them to a plate when deep gold brown and soft. Fry bacon in same skillet til slightly crisp. Remove to a paper towel to drain. Combine mayo and hot sauce. stir. Taste and add more hot sauce if needed. Sprinkle sliced eggs generously w salt and pepper. To assemble, spread one side of each piece of bread with spicy mayo. Build sandwich: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich w softened butter and grill med low.repeat and flip. cook other side until toasted and cheese is melty.
unstuffed chicken breasts with broccoli
Sheet Pan Unstuffed Chicken Breasts with Broccoli via Number 2 pencil
4 chicken breasts, 6 to 8 oz each
Non stick cooking spray or coconut oil spray
Kosher salt and freshly ground pepper
Garlic powder
2 tablespoons of olive oil mayonnaise or regular mayo
8 slices of prosciutto
4 slices of reduced fat provolone cheese, cut in half
1/2 cup of panko bread crumbs
2 heads of broccoli, cut in half
8 oz of grape tomatoes
Olive oil
Flat leaf parley for garnish
Preheat oven to 450 degrees. Spray rimmed baking sheet w pam. Pat chicken dry and season w salt, pepper and 1/4 t garlic powder. Arrange chicken breasts on one side of sheet pan and spread 1/2 T mayo on top of ea breast. Top ea breast w 2 slices prosciutto followed provolone. Spray provolone slices lightly w pam and sprinkle bread crumbs on top.Season again w salt and pepper. Spray top of breadcrumbs again lightly w cooking spray to help them brown. Add broccoli to other side of pan.
Drizzle broccoli w 2 t olive oil and season w salt, pepper and a sprinkle of garlic powder. Toss tomatoes w 1 t olive oil, salt, pepper and a sprinkle of garlic powder and set aside. Bake 20 min.
Add tomatoes to sheet pan half way through cooking time. Sprinkle with fresh parsley.
4 chicken breasts, 6 to 8 oz each
Non stick cooking spray or coconut oil spray
Kosher salt and freshly ground pepper
Garlic powder
2 tablespoons of olive oil mayonnaise or regular mayo
8 slices of prosciutto
4 slices of reduced fat provolone cheese, cut in half
1/2 cup of panko bread crumbs
2 heads of broccoli, cut in half
8 oz of grape tomatoes
Olive oil
Flat leaf parley for garnish
Preheat oven to 450 degrees. Spray rimmed baking sheet w pam. Pat chicken dry and season w salt, pepper and 1/4 t garlic powder. Arrange chicken breasts on one side of sheet pan and spread 1/2 T mayo on top of ea breast. Top ea breast w 2 slices prosciutto followed provolone. Spray provolone slices lightly w pam and sprinkle bread crumbs on top.Season again w salt and pepper. Spray top of breadcrumbs again lightly w cooking spray to help them brown. Add broccoli to other side of pan.
Drizzle broccoli w 2 t olive oil and season w salt, pepper and a sprinkle of garlic powder. Toss tomatoes w 1 t olive oil, salt, pepper and a sprinkle of garlic powder and set aside. Bake 20 min.
Add tomatoes to sheet pan half way through cooking time. Sprinkle with fresh parsley.
Autumn Lasagna
Autumn Lasagna via the cozy apron
Olive oil for drizzling
1 ¼ lb. ground turkey
½ t Italian seasoning
½ t salt
¼ t black pepper
1 clove garlic, finely minced
2 t chopped, fresh sage leaves
12 lasagna noodles, cooked
Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
4 c fresh, baby spinach leaves
4 c shredded mozzarella cheese
Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand. (I only had 9x13 so I just filled up the dish and froze the rest of the sauce.)
Place a large, pan over med-high heat, cook gr turkey. add Italian seasoning, salt, pepper and garlic, remove from heat and stir in fresh sage; set aside to slightly cool.
To assemble lasagna: 1 c Butternut Squash Sauce to bottom dish; 4 uncooked lasagna noodles over the sauce, and then add another 2 c sauce over top of noodles; next, add half cooked, ground turkey, followed by 2 c baby spinach , and drizzle lightly w olive oil; next, sprinkle over 1 c mozzarella ; repeat layering process. 4 noodles, 2 c sauce, remainder of gr turkey and remaining 2 c spinach leaves, and 1 c cheese; finish lasagna by adding remaining 4 lasagna noodles, and remaining sauce and 2 c mozzarella over top; add remaining ½ t Italian seasoning over cheese, and bake 350F 30-35 min, tilcheese melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce
3 heads garlic, tops cut off
Olive oil for drizzling
3 tsalt, plus a pinch, divided use
4 lbs. butternut squash, peeled and cubed
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 cup chicken stock, warm
2 cups half and half, warm
4 ounces mascarpone cheese
¼ cup grated Parmesan cheese
(*This sauce can be made ahead if desired, and kept refrigerated.)
Preheat oven 400F, and line sheet w foil. Drizzle olive oil over 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once garlic heads have roasted for about 10 min, toss together cubed butternut squash w 3 T olive oil, 1 t salt, pepper and Italian seasoning; turn squash out onto lined sheet, bake along side garlic 30-35 min or til squash vy tender (total roasting time for garlic 40-45 min); once squash istender, remove from theoven, along w garlic. allow squash and garlic to cool slightly, ssqueeze garlic from heads, and mash lightly. set aside; next, add about 1/3 squash into bowl of food processor (will take about 3 batches), and process w about 1/3 garlic, til smooth and pureed; turn processed squash/garlic into a large pot, and repeat pureeing process w remaining squash/garlic and turn that out into pot once pureed.
Place pot w squash/garlic on low heat, and add in warm stock and warm half and half, carefully stir to incorporate; next, add mascarpone, Parm and remaining 3 t salt, combine, til mascarpone and Parm blended completely; remove sauce from heat and set aside until ready to use for lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble lasagna, at which time you can gently re-heat it stove-top.)
Olive oil for drizzling
1 ¼ lb. ground turkey
½ t Italian seasoning
½ t salt
¼ t black pepper
1 clove garlic, finely minced
2 t chopped, fresh sage leaves
12 lasagna noodles, cooked
Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
4 c fresh, baby spinach leaves
4 c shredded mozzarella cheese
Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand. (I only had 9x13 so I just filled up the dish and froze the rest of the sauce.)
Place a large, pan over med-high heat, cook gr turkey. add Italian seasoning, salt, pepper and garlic, remove from heat and stir in fresh sage; set aside to slightly cool.
To assemble lasagna: 1 c Butternut Squash Sauce to bottom dish; 4 uncooked lasagna noodles over the sauce, and then add another 2 c sauce over top of noodles; next, add half cooked, ground turkey, followed by 2 c baby spinach , and drizzle lightly w olive oil; next, sprinkle over 1 c mozzarella ; repeat layering process. 4 noodles, 2 c sauce, remainder of gr turkey and remaining 2 c spinach leaves, and 1 c cheese; finish lasagna by adding remaining 4 lasagna noodles, and remaining sauce and 2 c mozzarella over top; add remaining ½ t Italian seasoning over cheese, and bake 350F 30-35 min, tilcheese melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce
3 heads garlic, tops cut off
Olive oil for drizzling
3 tsalt, plus a pinch, divided use
4 lbs. butternut squash, peeled and cubed
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 cup chicken stock, warm
2 cups half and half, warm
4 ounces mascarpone cheese
¼ cup grated Parmesan cheese
(*This sauce can be made ahead if desired, and kept refrigerated.)
Preheat oven 400F, and line sheet w foil. Drizzle olive oil over 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once garlic heads have roasted for about 10 min, toss together cubed butternut squash w 3 T olive oil, 1 t salt, pepper and Italian seasoning; turn squash out onto lined sheet, bake along side garlic 30-35 min or til squash vy tender (total roasting time for garlic 40-45 min); once squash istender, remove from theoven, along w garlic. allow squash and garlic to cool slightly, ssqueeze garlic from heads, and mash lightly. set aside; next, add about 1/3 squash into bowl of food processor (will take about 3 batches), and process w about 1/3 garlic, til smooth and pureed; turn processed squash/garlic into a large pot, and repeat pureeing process w remaining squash/garlic and turn that out into pot once pureed.
Place pot w squash/garlic on low heat, and add in warm stock and warm half and half, carefully stir to incorporate; next, add mascarpone, Parm and remaining 3 t salt, combine, til mascarpone and Parm blended completely; remove sauce from heat and set aside until ready to use for lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble lasagna, at which time you can gently re-heat it stove-top.)
Cajun Lasagna
Cajun Lasagna via creole contessa
1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
For the Ricotta/Cheese Mixture:
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil
Preheat oven to 375 F. Cook pasta. Mix seasonings, reserve 1 T for ricotta/cheese mix, and divide remaining seasons in half, set aside. In large soup pot heated over med heat add 2 T evoo, add onion, bell pepper, and celery. Saute 5 min, add garlic and cook 1 min. Add meats. Season w 1/2 seasoning blend. cook til browned 15 min. Add tomato paste, cook 5 min. Add crushed tomatoes and broth, season w remaining seasoning blend. Lower heat to med-low add parsley and cook uncovered for 20 min, stir occasionally.
Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parm, 1 c sharp, jack, and mozzarella cheese mix w seasoning blend you set aside.
To Assemble Lasagna: spray 13X9 dish, place 1 c sauce on the bottom. Top with noodles.Then sauce. half ricotta mix. then handful shred cheese. repeat with noodles, sauce, remaining ricotta mix.
for last layer top w noodles, sauce and shred cheese. cover w foil. bake 375 30 min. remove foil, bake 20 min. cool 10 min.
1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
For the Ricotta/Cheese Mixture:
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil
Preheat oven to 375 F. Cook pasta. Mix seasonings, reserve 1 T for ricotta/cheese mix, and divide remaining seasons in half, set aside. In large soup pot heated over med heat add 2 T evoo, add onion, bell pepper, and celery. Saute 5 min, add garlic and cook 1 min. Add meats. Season w 1/2 seasoning blend. cook til browned 15 min. Add tomato paste, cook 5 min. Add crushed tomatoes and broth, season w remaining seasoning blend. Lower heat to med-low add parsley and cook uncovered for 20 min, stir occasionally.
Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parm, 1 c sharp, jack, and mozzarella cheese mix w seasoning blend you set aside.
To Assemble Lasagna: spray 13X9 dish, place 1 c sauce on the bottom. Top with noodles.Then sauce. half ricotta mix. then handful shred cheese. repeat with noodles, sauce, remaining ricotta mix.
for last layer top w noodles, sauce and shred cheese. cover w foil. bake 375 30 min. remove foil, bake 20 min. cool 10 min.
Bubble up chili dog casserole
I made this for eating while watching the superb owl this year. I wanted chili, but i also wanted something super simple that wasnt as potentially messy as eating chili while not sitting at a table. I thought it was pretty good. I dont think Teenblock cared too much for it. I think she refused to eat the leftovers. yay more for mrblocko and i.
Chili Dog Biscuit Casserole adapted via the salty marshmallow
1 (28 ounce) Can Chili, without beans
8 Hot Dogs, Cut in pieces
1 (16 ounce) Pillsbury Grands
2 Cups Shredded Cheese
Preheat 375 F. Spray 9x13 dish.Quarter biscuits. toss in bowl. add sliced dogs, chili and 1 c cheese. stir. pour in dish, cover w foil. bake 30 min. add more cheese. bake for at least 30 more min.
These bubble up casseroles always seem to take at a minimum an hour to bake fully.
choc zucchini muffins
another zucchini muffin recipe, this one with just zucchini.
chocolate chip zucchini muffins via passion for savings
2 Eggs
1/2 C Vegetable Oil
1/2 C Sugar
1/2 c Brown Sugar
2 tVanilla
1 1/2 C. Zucchini
1 1/2 C. Flour
1/2 C. Cocoa
1/2 t Baking Soda
1 t. Baking Powder
1/2 t. Salt
1 Bag of Mini Chocolate Chips (or big ones if you arent fancy)
preheat oven 350F. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well. Slowly add Zucchini. Combine Dry Ingred. Slowly add dry to wet. Add Chips. use scoop in sprayed muffin tins. bake 350 22-25 min.
chocolate chip zucchini muffins via passion for savings
2 Eggs
1/2 C Vegetable Oil
1/2 C Sugar
1/2 c Brown Sugar
2 tVanilla
1 1/2 C. Zucchini
1 1/2 C. Flour
1/2 C. Cocoa
1/2 t Baking Soda
1 t. Baking Powder
1/2 t. Salt
1 Bag of Mini Chocolate Chips (or big ones if you arent fancy)
preheat oven 350F. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well. Slowly add Zucchini. Combine Dry Ingred. Slowly add dry to wet. Add Chips. use scoop in sprayed muffin tins. bake 350 22-25 min.
Chocolate banana bread or muffins
I'm pretty sure this is one of the recipes i would use to use up bananas and zucchini. I would make it in muffin form and adjust the baking time. checking after 15 min. and then every 5 min. Probably bakes 25 min?
CHOCOLATE ZUCCHINI BANANA BREAD via if you give a blonde a kitchen
1/2 cup dark chocolate cocoa
1 1/2 cups flour
1 t baking soda
1/2 t baking powder
1/4 t salt
1/2 t cinnamon
1/2 c vegetable oil
1/2 c granulated white sugar
1/2c lt br sugar
2 large eggs
1 t vanilla
2 cups shredded zucchini
3/4 cup mashed ripe bananas about 2 med bananas)
1 c chocolate chips
Preheat oven to 350° F. Spray a 5x9 loaf pan with non-stick spray, set aside.In med bowl, mix cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside. In large bowl, mix oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Fold in dry ingredients just until combined. Fold in chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 mins until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
CHOCOLATE ZUCCHINI BANANA BREAD via if you give a blonde a kitchen
1/2 cup dark chocolate cocoa
1 1/2 cups flour
1 t baking soda
1/2 t baking powder
1/4 t salt
1/2 t cinnamon
1/2 c vegetable oil
1/2 c granulated white sugar
1/2c lt br sugar
2 large eggs
1 t vanilla
2 cups shredded zucchini
3/4 cup mashed ripe bananas about 2 med bananas)
1 c chocolate chips
Preheat oven to 350° F. Spray a 5x9 loaf pan with non-stick spray, set aside.In med bowl, mix cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside. In large bowl, mix oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Fold in dry ingredients just until combined. Fold in chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 mins until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
Pulled pork sweet potatoes
This is great and makes lots of leftovers that freeze well.
PULLED PORK STUFFED SWEET POTATO via the novice chef
2 lb pork loin
1/4 cup chili powder
2 tablespoons garlic salt
6 cups coke a cola, or enough to cover pork
3/4 to 1 cup Sweet Baby Ray's Original BBQ Sauce
8 large sweet potatoes
Season pork loin w garlic salt and chili powder. Pour a little coke in bottom of crock pot and add pork . Add enough coke to just cover pork loin. Cook on low for 8 hrs. While pork is cooking, bake sweet potatoes: Preheat oven to 400°. Scrub potatoes. Bake in oven 1 hr. Remove from oven and set aside. Remove pork from crock pot and discard almost all of coke mix...leaving T or 2 juice to help moisten pork. Place meat back in crockpot and shred. Add BBQ sauce and combine. Leave slow cooker on low/warm, to keep hot until served. Fill each sweet potato with a generous helping of pulled pork and top with an extra drizzle of BBQ Sauce.
PULLED PORK STUFFED SWEET POTATO via the novice chef
2 lb pork loin
1/4 cup chili powder
2 tablespoons garlic salt
6 cups coke a cola, or enough to cover pork
3/4 to 1 cup Sweet Baby Ray's Original BBQ Sauce
8 large sweet potatoes
Season pork loin w garlic salt and chili powder. Pour a little coke in bottom of crock pot and add pork . Add enough coke to just cover pork loin. Cook on low for 8 hrs. While pork is cooking, bake sweet potatoes: Preheat oven to 400°. Scrub potatoes. Bake in oven 1 hr. Remove from oven and set aside. Remove pork from crock pot and discard almost all of coke mix...leaving T or 2 juice to help moisten pork. Place meat back in crockpot and shred. Add BBQ sauce and combine. Leave slow cooker on low/warm, to keep hot until served. Fill each sweet potato with a generous helping of pulled pork and top with an extra drizzle of BBQ Sauce.
Crockpot pierogi casserole
This was good but made waaay too much with 3 boxes. 2 boxes of mini pierogies would be a better ratio imo.
Crockpot Pierogi Casserole with Kielbasa via daily diy life
3 boxes Mrs. T's Cheddar Pierogies - Regular or mini.
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa - sliced
salt & pepper to taste
Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
Crockpot Pierogi Casserole with Kielbasa via daily diy life
3 boxes Mrs. T's Cheddar Pierogies - Regular or mini.
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa - sliced
salt & pepper to taste
Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
Cauliflower corn and cucumber salad
I made this for a gathering that we wound up not going to because Teenblock got influenza that turned into pneumonia. Teenblock said that shirts should be given out that say I survived the flu of 2017-2018. anyhow, this recipe was ok. I had an issue with the red peppers triggering my heartburn, so maybe I'd have to think about what to add instead if i make it again. It really needs something red for color. Fresh corn off the cob would make this dish even better. I'm also thinking feta and walnuts would be a tasty addition. Then again my taste buds are off from this stupid head cold.
Cauliflower Corn and Cucumber Salad via Valentina's corner
2 cups cauliflower florets
2 small cucumbers english style and leave the skins on
1/2 red pepper I used roasted
2-3 green onions
1 (15 oz) can corn, drained I only had frozen, but if i can i will use fresh off the cob.
1/3 - 1/2 cup mayonnaise I used salt and pepper olive oil mayo
Fresh dill, optional
Salt and pepper, to taste
Cut cauliflower into sm florets. Slice cucumber in thin slices. Cube red pepper. Thinly chop gr onions. Drain corn. Mix everything. Add mayo, salt and pepper to taste, mix well. Add fresh dill.
Cauliflower Corn and Cucumber Salad via Valentina's corner
2 cups cauliflower florets
2 small cucumbers english style and leave the skins on
1/2 red pepper I used roasted
2-3 green onions
1 (15 oz) can corn, drained I only had frozen, but if i can i will use fresh off the cob.
1/3 - 1/2 cup mayonnaise I used salt and pepper olive oil mayo
Fresh dill, optional
Salt and pepper, to taste
Cut cauliflower into sm florets. Slice cucumber in thin slices. Cube red pepper. Thinly chop gr onions. Drain corn. Mix everything. Add mayo, salt and pepper to taste, mix well. Add fresh dill.
Sweet chili Asian sesame crockpot chicken
Yet another chicken crockpot recipe with asian flavors.
Asian Sweet Chili Sesame Chicken via Carlsbad cravings
2 pounds chicken breasts (thawed. Frozen will make the sauce more liquidy)
1 1/2 tablespoons cornstarch
1/4 cup water
Sweet Chili Sesame Sauce
2-4 tablespoons Asian sweet chili sauce
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
Add chicken to bottom of crockpot. Whisk Sauce ingredients in med bowl. Pour over chicken.
Cook on low 5-7 hrs or high 3-4 hrs. Shred chicken and add 1 1/2 T cornstarch mixed w 1/4 c water to crockpot. Stir. Cook high 20-30 min til sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
Asian Sweet Chili Sesame Chicken via Carlsbad cravings
2 pounds chicken breasts (thawed. Frozen will make the sauce more liquidy)
1 1/2 tablespoons cornstarch
1/4 cup water
Sweet Chili Sesame Sauce
2-4 tablespoons Asian sweet chili sauce
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
Add chicken to bottom of crockpot. Whisk Sauce ingredients in med bowl. Pour over chicken.
Cook on low 5-7 hrs or high 3-4 hrs. Shred chicken and add 1 1/2 T cornstarch mixed w 1/4 c water to crockpot. Stir. Cook high 20-30 min til sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
Biscoff Caramel bars
I made these to take to my besties. I could not for the life of me get the base to brown. They still tasted good, but prob not as good as they could have. I think maybe I made a half batch in an 8x8 pan. perhaps that had something to do with how they didn't bake properly. I would still make them again.
Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits
1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe. BE smart and use parchment paper.)
2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.
3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.
4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.
Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits
1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe. BE smart and use parchment paper.)
2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.
3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.
4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.
Buckeye turtle bars
made these for a party. The topping part didnt stick very well to the brownie part. Was vy tasty though.
Buckeye Turtle Brownies from mama gourmand
1 9X13 brownie mix
Peanut Butter Topping:
6 tbsp. butter, softened
3/4 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp. milk
Turtle Topping:
11 oz. bag of caramels, unwrapped (I just used a bag of caramel bits for simplicity)
2 tbsp. milk
1 1/2 cups chopped pecans
Chocolate Topping:
1 cup semi-sweet chocolate chips
1 1/2 tsp. vegetable oil
course sea salt or fleur de sel, optional
Bake 9X13 brownie mix per box directions. Cool brownies completely.
PB topping: beat all ingredients in a med bowl (will be very thick). Scoop spoonfuls of peanut butter topping all over cooled brownies. Press topping gently on cooled brownies using fingers.
Turtle topping: In a micro safe bowl place caramels and milk and heat on high 1 1/2 - 2 min, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over pb layer. Use an offset spatula or spatula to smooth over peanut butter.
Choc topping: In another micro safe bowl melt chips and oil about 1 min, stirring occasionally til chocolate is about melted and smooth. Pour over caramel layer and smooth with offset spatula. Sprinkle with course sea salt.
Buckeye Turtle Brownies from mama gourmand
1 9X13 brownie mix
Peanut Butter Topping:
6 tbsp. butter, softened
3/4 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp. milk
Turtle Topping:
11 oz. bag of caramels, unwrapped (I just used a bag of caramel bits for simplicity)
2 tbsp. milk
1 1/2 cups chopped pecans
Chocolate Topping:
1 cup semi-sweet chocolate chips
1 1/2 tsp. vegetable oil
course sea salt or fleur de sel, optional
Bake 9X13 brownie mix per box directions. Cool brownies completely.
PB topping: beat all ingredients in a med bowl (will be very thick). Scoop spoonfuls of peanut butter topping all over cooled brownies. Press topping gently on cooled brownies using fingers.
Turtle topping: In a micro safe bowl place caramels and milk and heat on high 1 1/2 - 2 min, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over pb layer. Use an offset spatula or spatula to smooth over peanut butter.
Choc topping: In another micro safe bowl melt chips and oil about 1 min, stirring occasionally til chocolate is about melted and smooth. Pour over caramel layer and smooth with offset spatula. Sprinkle with course sea salt.
sage sausage pumpkin pasta
I found this recipe when I had some sage sausage in the freezer i didnt know what to do with. I usually just make scotch eggs, but I wanted something different. I made it for dinner last night and it was easy enough to make after piano lessons. Probably took an hour from start to table.
It was proclaimed to be better than any other pumpkin pasta dish I've made before from both Teenblock and Mrblocko. Teenblock said the spices from the sausage balanced out the sweetness of the pumpkin. I will have to take their word for it. I couldnt taste much of anything because i have a stupid head cold.
Pumpkin Baked Ziti with Sage Sausage adapted via vodka and biscuits
1 lb ziti or rigatoni noodles, cooked to al dente I used rigatoni
1 lb sage sausage
1/2 onion, diced (mine had way less onions than the original photo. next time I will use 2 sm onions)
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped
1/2 t nutmeg
1/4 t red pepper flakes
pinch of cinnamon
1/2 c dry white wine (I used Gato negro's Sauvignon blanc. This is my go to white wine for cooking. Decent taste and super inexpensive.)
1 c vegetable stock (My sauce was really thick so I probably added at least another c.)
15 oz can pumpkin puree
salt and pepper to taste
1/4 cup finely grated Parmesan cheese (I used italian cheese blend - probably closer to 1 1/2 c)
Preheat the oven to 350. Brown sausage in a skillet over med high heat. Transfer to a paper towel lined plate. set aside. In same skillet, add onion, garlic, and bay leaf. Cook til onion translucent, about 3 min. Add sage , red pepper flakes, cinnamon, nutmeg, and salt/pepper to taste. Cook 1 min. Add wine and cook til reduced by half. The heat should remain to med high. Add stock and stir in the pumpkin. The pumpkin will thicken the sauce. Stir in sausage and pasta. pour into sprayed 9x13 dish. top with cheese. Bake 25-35 min.
Sweet and Salty Cookies
Sweet & Salty Kitchen Sink Cookies adapted via the cooking Actress
1 cup butter, browned
1 1/2 t vanilla
1 1/2 c b sugar
1/2 c sugar
2 eggs, room tempe
2 1/2 c flour
2 1/2 t. baking powder
1/2 t sea salt + more for sprinkling
3/4 c broken pretzels (window pane style)
1 1/2 c caramel chips (dont use the bits, they cool weirdly)
3/4 c semisweet chips
Line cookie sheet w parchment. Preheat oven 350F .To brown butter: In (light colored) saucepan, melt butter over med heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into large, heatproof, bowl, and use a spatula to scrape all the little brown bits into bowl. Using a stand or hand mixer, beat vanilla and sugars into butter for a couple min, until it lightens a bit. Beat in eggs for about 30 sec. Add baking powder, 1/2 t salt, and 1/3 of flour. Mix slowly, add another third, mix, and add last of flour til just combined. Stir in pretzels, and chips.1/4-1/2 c scoop of dough. add a tiny sprinkle of salt and extra chips if desired. Bake 13 min (til golden around the edges. Remove and allow to cool on the sheet 5 min. Then, transfer cookies to a wire rack to cool completely.
1 cup butter, browned
1 1/2 t vanilla
1 1/2 c b sugar
1/2 c sugar
2 eggs, room tempe
2 1/2 c flour
2 1/2 t. baking powder
1/2 t sea salt + more for sprinkling
3/4 c broken pretzels (window pane style)
1 1/2 c caramel chips (dont use the bits, they cool weirdly)
3/4 c semisweet chips
Line cookie sheet w parchment. Preheat oven 350F .To brown butter: In (light colored) saucepan, melt butter over med heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into large, heatproof, bowl, and use a spatula to scrape all the little brown bits into bowl. Using a stand or hand mixer, beat vanilla and sugars into butter for a couple min, until it lightens a bit. Beat in eggs for about 30 sec. Add baking powder, 1/2 t salt, and 1/3 of flour. Mix slowly, add another third, mix, and add last of flour til just combined. Stir in pretzels, and chips.1/4-1/2 c scoop of dough. add a tiny sprinkle of salt and extra chips if desired. Bake 13 min (til golden around the edges. Remove and allow to cool on the sheet 5 min. Then, transfer cookies to a wire rack to cool completely.
crockpot honey garlic chicken
Crock Pot Honey Garlic Chicken adapted via Diethood
3-4 chick breasts
4 garlic cloves , minced
1/3 c honey
1/2 c l ketchup
1/2 c tamari
1/2 t oregano
2 T fresh parsley
1/2 T toasted sesame seeds (or not if you feel lazy)
Arrange thighs on bottom crockpot. In a bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour over chicken. Cook 4-5 hrs on LOW, or 3-4 hrs on HIGH. You can either leave the breasts whole but i prefer to shred them and stick them back in the sauce for an hr or so on low so the chicken absorbs the goodness of the sauce. Sometimes i will put green onion on the top and serve over rice.
3-4 chick breasts
4 garlic cloves , minced
1/3 c honey
1/2 c l ketchup
1/2 c tamari
1/2 t oregano
2 T fresh parsley
1/2 T toasted sesame seeds (or not if you feel lazy)
Arrange thighs on bottom crockpot. In a bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour over chicken. Cook 4-5 hrs on LOW, or 3-4 hrs on HIGH. You can either leave the breasts whole but i prefer to shred them and stick them back in the sauce for an hr or so on low so the chicken absorbs the goodness of the sauce. Sometimes i will put green onion on the top and serve over rice.
Sunday, February 25, 2018
irish beef stew
IRISH BEEF STEW via damn delicious
1 tablespoon olive oil
1 pound stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 leek, thinly sliced
2 carrots, peeled and diced
1 tablespoon tomato paste
1 cup beef broth**
1 cup dark stout beer
2 tablespoons chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 bay leaf
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/2 cup frozen peas
FOR THE GARLIC MASHED POTATOES***
2 pounds russet potatoes, peeled and quartered
4 cloves garlic
1/2 cup half and half
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
Serve immediately over mashed potatoes.
**I used way more stock than this. Prob because i like to add more carrots than it says. I probably added some frozen peas in there. Stew needs peas!
***I made these in the instant pot.
I used a 3 lb bag of yellow potatoes. The skins were thin so i just quartered the spuds and tossed them in the pot along with a big heaping spoonful of chopped garlic from a jar. I added a cup of water, or if im fancy bullion or broth. Cooked on manual or high for 10 min. then i let it sit for 2 min before doing the quick release. then i started mashing without draining. Then i added butter and half and half. If you use bullion broth you really dont need to add much more salt. add salt and pepper to taste.
1 tablespoon olive oil
1 pound stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 leek, thinly sliced
2 carrots, peeled and diced
1 tablespoon tomato paste
1 cup beef broth**
1 cup dark stout beer
2 tablespoons chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 bay leaf
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/2 cup frozen peas
FOR THE GARLIC MASHED POTATOES***
2 pounds russet potatoes, peeled and quartered
4 cloves garlic
1/2 cup half and half
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
Serve immediately over mashed potatoes.
**I used way more stock than this. Prob because i like to add more carrots than it says. I probably added some frozen peas in there. Stew needs peas!
***I made these in the instant pot.
I used a 3 lb bag of yellow potatoes. The skins were thin so i just quartered the spuds and tossed them in the pot along with a big heaping spoonful of chopped garlic from a jar. I added a cup of water, or if im fancy bullion or broth. Cooked on manual or high for 10 min. then i let it sit for 2 min before doing the quick release. then i started mashing without draining. Then i added butter and half and half. If you use bullion broth you really dont need to add much more salt. add salt and pepper to taste.
Salt and Pepper potato chip tuna casserole
It seems like every non standard tuna casserole is referred to as not your mother/mom/mama's whatever. Makes it hard to distinguish between them all. So this one is different because it has salt and pepper kettle chips on it. yum. Inspiration from Eat at home.
Yeah, and I need to turn in my mn card as i say casserole instead of hotdish.
Salt and pepper chip topped tuna casserole
8 cups egg noodles (I cooked up a whole 12 oz bag of ronzoni extra wide smart taste noodles and used slightly less than all of it. eyeball it to your desired noodleness)
2 cans chunk light tuna in water 4.5oz each (I used a low sodium lemon pepper version)
½ small onion, minced
1 red pepper, diced
2 stalk celery, diced
4 Tbs. butter
4 Tbs. flour
3 cups milk, warmed
1-1 1/2 c frozen mixed veggies (eyeball it to your preference)
salt and pepper to taste
2 cups crushed Kettle - Salt and Pepper Chips
preheat oven to 350. Cook noodles according to package directions. Drain tuna and set aside. Cook onion, green pepper, red pepper, celery in butter in a large skillet till veggies are tender. Whisk in flour. Cook for 1 minute.
Whisk in milk until sauce is well combined. Cook over medium heat until sauce begins to thicken.
Season sauce with salt and pepper. Add frozen veggies, and tuna. stir. add noodles. Spray 9x13 dish. pour all that goodness into your pan. top with crushed chips. bake350 for 20-25 min until heated through.
Mejadra
I'm marking this recipe as a fail. It was super tasty but all the onions wound up giving me way too much gas and triggering my acid reflux. While I liked it a lot, it's a do not bake again.
Mejadra from serious eats
1 1/4 cups lentils
4 medium onions (1 1/2 lb before peeling)
3 T flour
1 c oil
2 t cumin
1 1/2 T coriander
1 cupbasmati rice
2 T olive oil
1/2 t turmeric
1 1/2 t allspice
1 1/2 t cinnamon
1 t sugar
1 1/2 c water
Salt andpepper
Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Mejadra from serious eats
1 1/4 cups lentils
4 medium onions (1 1/2 lb before peeling)
3 T flour
1 c oil
2 t cumin
1 1/2 T coriander
1 cupbasmati rice
2 T olive oil
1/2 t turmeric
1 1/2 t allspice
1 1/2 t cinnamon
1 t sugar
1 1/2 c water
Salt andpepper
Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Marshmallow fruit salad
Aka Hawaiian salad.
aka Rainbow marshmellow fruity floof
My bestie Amy asked me to make marshmellow rainbow salad and this is what I came up with. It's a combo of a few recipes so im not listing a link to any particular site.
Teenblock said this was gross and Mrblocko refused to try it. Their loss.
Hawaiian Salad
8 oz cool whip (this is a small container)
1/2 c sour cream (I wanted to use coconut flavored Icelandic yogurt called Skyr but it was sold out)
1 c shredded sweetened coconut
1 11-oz can mandarin oranges, drained
1 8-oz can pineapple chunks, drained (I wished I had used tidbits)
1 small jar maraschino cherries, drained and pat dry with paper towels
3/4 cup chopped pecans (i used unsalted)
2 heaping cups rainbow fruity marshmellows
In a large bowl, fold together cool whip and sour cream. Fold in remaining toppings. Chill. Is best if you can make a day ahead.
aka Rainbow marshmellow fruity floof
My bestie Amy asked me to make marshmellow rainbow salad and this is what I came up with. It's a combo of a few recipes so im not listing a link to any particular site.
Teenblock said this was gross and Mrblocko refused to try it. Their loss.
Hawaiian Salad
8 oz cool whip (this is a small container)
1/2 c sour cream (I wanted to use coconut flavored Icelandic yogurt called Skyr but it was sold out)
1 c shredded sweetened coconut
1 11-oz can mandarin oranges, drained
1 8-oz can pineapple chunks, drained (I wished I had used tidbits)
1 small jar maraschino cherries, drained and pat dry with paper towels
3/4 cup chopped pecans (i used unsalted)
2 heaping cups rainbow fruity marshmellows
In a large bowl, fold together cool whip and sour cream. Fold in remaining toppings. Chill. Is best if you can make a day ahead.
Rice Krispie treats in a mug
So after accidentally deleting (and not being able to recover) an entire folder on my computer that held everything I'd ever baked since I stopped blogging, I'm going to attempt at blogging again. Sometimes its just going to be the recipe I made with no comments other than how i changed it. And I'm not going to worry about grammar or spelling. If you are reading this and have a problem with that. Calmly bite your tongue and walk away.
Now that we've gotten that out of the way, here's a recipe I was able to remember and recover. Good thing too because its amaze balls. Rice Krispie treats for one, in the microwave. I have tried crushed cornflakes, cinnamon life and chocolate krispies as well. The coco krispies were my fav by far.
single serving krispie treats in the microwave via The comfort kitchen
1/2 Tablespoon unsalted butter
4 large marshmallows, or 1/2 cup mini marshmallows
1 cup Rice Krispies cereal
In a micro-safe mug, nuke butter on high until completely melted (about 30 sec). Add marshmallows and nuke for 20 seconds more. (Marshmallows will puff up, so be careful to not let them overflow from mug.) Remove from microwave and stir until smooth.
Stir in cereal until well blended.
Eat while hot before the marshmellows completely solidify and turn to cement.
Now that we've gotten that out of the way, here's a recipe I was able to remember and recover. Good thing too because its amaze balls. Rice Krispie treats for one, in the microwave. I have tried crushed cornflakes, cinnamon life and chocolate krispies as well. The coco krispies were my fav by far.
single serving krispie treats in the microwave via The comfort kitchen
1/2 Tablespoon unsalted butter
4 large marshmallows, or 1/2 cup mini marshmallows
1 cup Rice Krispies cereal
In a micro-safe mug, nuke butter on high until completely melted (about 30 sec). Add marshmallows and nuke for 20 seconds more. (Marshmallows will puff up, so be careful to not let them overflow from mug.) Remove from microwave and stir until smooth.
Stir in cereal until well blended.
Eat while hot before the marshmellows completely solidify and turn to cement.
Subscribe to:
Posts (Atom)