Month: May 2020

Roasted Potatoes with Bacon, Garlic & Onions

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Roasted Potatoes with Bacon, Garlic & Onions!

Course Side Dish
Cuisine American
Keyword Potatoes
Servings 4

Ingredients

  • 6 Large potatoes unpeeled and cut into medium-sized cubes
  • 10 Slices of Bacon cooked & crumbled- reserving half of the bacon fat
  • 1 Large Onion finely chopped
  • 3 Large cloves of Garlic peeled and finely diced
  • 1/4 cup of broth Chicken or Beef
  • Salt & Pepper to taste
  • 2 TB of Butter melted
  • 1/2 Cup of your favorite cheese cheese is optional & should be added 5 minutes prior to the potatoes being done
  • 1 teaspoon Parsley

Instructions

  • Preheat oven to 425F
  • In an ungreased 9x13 baking dish, add the reserved bacon fat to the bottom
  • Place the cubed potatoes in the baking dish, then use a spoon to coat them in the bacon fat then spread them out in an even layer across the bottom
  • Pour the broth & butter over the top of the potatoes
  • In a separate bowl, take the chopped onion, diced garlic and combine, then season lightly with salt, pepper & parsley and mix
  • Sprinkle the onion/garlic mixture evenly over the potatoes
  • Bake at 425F for 45 minutes or until potatoes are browned but tender in the center
  • Remove from oven and lightly stir potatoes, then top with the cooked/crumbled bacon and add the cheese now if you choose to use some
  • Place back into the oven for just 5 minutes, then remove
  • Serve Immediately.

Crock Pot Cheesy Potatoes

 

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Crock-Pot Cheesy Potatoes

Course Side Dish
Cuisine American
Keyword Crock Pot, Potatoes
Servings 4

Equipment

  • Crock Pot

Ingredients

  • 28 Ounces Diced Potatoes Can Use Frozen Or Refrigerated Diced Potatoes
  • 10.75 Ounces Canned Cream Of Chicken Soup
  • 1 Cup Sour Cream
  • 1 1/2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Finely Diced Yellow Onion
  • 2 Tablespoons Butter Melted

Instructions

  • Add all ingredients to a 4 or 5 quart oval or round slow cooker or a 3.5-quart casserole slow cooker.
  • Stir well to combine.
  • Cover and cook on LOW for 4 to 5 hours

Pea Salad

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Pea Salad

Course Salad
Cuisine American
Keyword Salads
Servings 4

Ingredients

  • 1 bag frozen peas I used baby peas
  • 1 cup chopped celery
  • 1 small or ½ large red onion finely chopped
  • 2 hardboiled eggs chopped
  • ¾ cup cheddar cheese cut into small cubes

Dressing

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish no liquid!!
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard

Instructions

  • Mix all ingredients in a bowl and set aside while making the dressing. Pour dressing over salad and toss. Best served cold.

Creamy Beef & Noodles

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Creamy Beef Noodles

Course Main Course
Cuisine American
Keyword Ground Beef, Noodles
Servings 4

Ingredients

  • 1.5 lbs. ground beef
  • 1 onion chopped
  • 1 small green bell pepper chopped
  • 2-3 stalks celery chopped
  • 3/4 tsp creole seasoning
  • 1 can of cream of celery
  • 1 can of cream of mushroom
  • 1/2 lb. Velveeta cheese cubed
  • 3 1/2 cups No Yolk Extra Broad noodles

Instructions

  • In a large pot of salted boiling water, cook noodles until done.
  • While noodles cook, brown ground beef with onions, bell pepper, and celery. Season with creole seasoning while browning.
  • Add in cream of celery and cream of mushroom and stir. Next, add in cubed cheese and stir until melted cooking over medium heat.
  • Stir in drained noodles. Taste and season if necessary.

Slow Cooker Creamy Chicken Rigatoni

 

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Slow Cooker Creamy Chicken Rigatoni

Equipment

  • Slow Cooker
  • Crockpot

Ingredients

  • 1 medium white onion chopped
  • 1 Tablespoon minced garlic
  • 1 1/4 lbs. chicken tenders or rotisserie chicken shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 25oz. jar Marinara sauce
  • 1 1/4 12oz. packages cream cheese
  • 1 teaspoon Italian seasoning
  • 2 dried bay leaves
  • 1 lb. pasta cooked

Instructions

  • Place onion, garlic, chicken, salt, pepper, marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker.
  • Cover and cook on HIGH until chicken is tender (3 to 4 hours).
  • Stir sauce to combine and shred chicken. Toss with freshly cooked pasta and serve hot.

Chicken Noodle Casserole

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CHICKEN NOODLE CASSEROLE

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 3 cups egg noodles
  • 2 cups shredded cooked chicken
  • 1 package 12 oz frozen mixed veggies
  • 1 cup milk
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp onion powder
  • 2 tbsp. melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup cheddar cheese shredded
  • 6-7 Ritz crackers crushed:

Instructions

  • Cook noodles according to package directions. Drain water.
  • In a large bowl, combine the cooked pasta, chicken, frozen veggies, milk, cream of mushroom, cream of chicken, salt, pepper, onion powder, melted butter, garlic powder, and Italian seasoning.
  • Spray a casserole dish (9 x 13) with cooking spray or grease it.
  • Pour pasta mixture into the dish and spread evenly.
  • Sprinkle cheese and crushed crackers on top of casserole.
  • Bake in a preheated oven, 350, for 30 minutes covered with foil, 10 minutes uncovered.

Beet Salad With Feta Cheese

 

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Beet Salad with Feta Cheese

Course Salad, Side Dish
Cuisine American
Keyword Salads
Prep Time 20 minutes
Servings 6 People

Ingredients

For Salad

  • 4 medium beetroots
  • 60 grams feta cheese
  • 2 tablespoon roughly chopped parsley
  • lemon vinaigrette

For Lemon Vinaigrette

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves - minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste

Instructions

  • For Salad
  • Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
  • The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
  • Roughly chop the parsley.
  • Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.
  • For Lemon Vinaigrette
  • Mix all ingredients together in a bowl and whisk slightly
  • .

Chicken Pot Pie Crockpot Style

 

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Chicken Pot Pie Crockpot Style

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Course Main Course
Cuisine American
Keyword Crock Pot
Prep Time 20 minutes
Cook Time 4 hours
Servings 6 People

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 small onion diced
  • 3½ celery stalks diced
  • 2 10.5-ounce cans condensed cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 16-ounce bag frozen mixed vegetables, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 12-ounce can biscuits

Instructions

  • Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
  • In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
  • Cover and cook on high heat for 4 hours or on low heat for 8 hours.
  • About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
  • Preheat the oven to 400° F.
  • Bake the biscuits according to the package directions.
  • To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit

Chopped Steak with Mushroom Gravy

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Chopped Steak with Mushroom Gravy Recipe

Course Main Course
Servings 4

Ingredients

For the Chopped Steak Patties:

  • 2 pounds ground sirloin
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter divided

For the Mushroom Gravy:

  • 1 1/2 pounds button mushrooms sliced
  • 1 large onion peeled and chopped
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/2 cup cooking sherry
  • 1/2 teaspoon dried thyme

Instructions

  • In a mixing bowl, combine the ground sirloin, egg, panko, Worcestershire, salt and all spices. Mix by hand to evenly distribute the spices throughout the meat. Then divide into 6 equal portions, and press into 1/2 inch patties.
  • Let a large sauté pan over medium heat. Add 1 tablespoon butter. Once melted, add the chopped steak patties to the pan. Cook for 5 minutes per side, flipping once. Then move the chopped steak patties to a holding plate and cover tightly with foil.
  • While the patties are cooking, chop the onion and thinly slice the mushrooms.
  • Add the remaining 2 tablespoons butter to the empty pan. Once melted, place the onions in the pan and sauté for 3 minutes. Then stir in the mushroom and thyme. Cook the mushrooms for about 5 minutes, to sweat out the juices.
  • Stir in the flour. Cook and stir for 1-2 minutes to lightly brown the flour. Then stir in the beef broth and sherry. Simmer and thicken for 5-7 minutes. Once the gravy is the consistency you like, place the patties back in the gravy to rewarm.
  • Serve the chopped steak warm with a generous portion of mushroom gravy. Serve with mashed potatoes or mashed cauliflower.

Slow Cooked Triple Cheddar Mac and Cheese

 

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Slow Cooked Triple Cheddar Mac And Cheese

Course Side Dish
Keyword Crock Pot, Pasta

Equipment

  • Crock Pot

Ingredients

  • 2 cups dry elbow macaroni
  • 1 12 oz can evaporated milk
  • 1 10 3/4 oz can cheddar cheese soup
  • 8 oz sour cream Full fat works best
  • 1/2 cup butter melted
  • 3 large eggs
  • 1 tsp dry mustard
  • 1/4-1/2 tsp freshly ground black pepper adjust to taste
  • 1/2 tsp salt
  • 3 1/2 cups of triple cheddar cheese divided

Instructions

  • Set your slow cooker on the low setting, and spray the inside with cooking spray.
  • Parboil the macaroni in salted water for 6 minutes.
  • While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.
  • After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker
  • Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese.
  • Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
  • Cover and cook on low for 2 hours. After 2 hours, remove the lid and check the middle for doneness. If needed, add additional cooking time in 20-30 minute increments or until the macaroni is tender. (Time may vary slightly depending on how your slow cooker cooks)
  • Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
  • Keep warm until serving.