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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.

Chicken and Spinach Skillet Pasta

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CHICKEN AND SPINACH SKILLET PASTA

Course Main Course
Keyword Chicken, Skillet Meal

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts cut into 1" pieces
  • 1 teaspoon Italian seasoning
  • salt and fresh ground pepper to taste
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 1/2 cups chicken broth
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 8 ounces approximately 2-1/2 cups uncooked dry (uncooked) penne pasta
  • 1/2 teaspoon crushed red pepper or to taste
  • 1/2 cup half and half
  • 1 cup mozzarella cheese shredded
  • 1 5 ounce bag fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions

  • Add olive oil to a 12" deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle chicken with Italian seasoning, a touch of salt, and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer chicken to a plate and cover to keep warm. Add remaining olive oil to the pan and add onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add garlic and cook for a minute or two until fragrant.

Mushroom Florentine Pasta

 

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MUSHROOM FLORENTINE PASTA

Course Main Course
Keyword Pasta

Ingredients

  • 8 ounces weight linguine pasta, uncooked (the same
  • amount of other pasta may be substituted)
  • 3 tablespoons all-purpose flour
  • 8 ounces chicken broth vegetable broth may be substituted
  • 8 ounces whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 ounces 3 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 2 garlic cloves minced
  • 3 ounces weight Gruyere cheese (or Gouda), shredded
  • 2 cups fresh baby spinach leaves

Instructions

  • Begin cooking pasta according to package instructions.
  • Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
  • While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
  • Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Grape Salad

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Grape Salad

16 oz sour cream
16 oz cream cheese
1 cup sugar
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
4 cups pecans
1 quart strawberries
Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar
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Course Salad
Cuisine American
Prep Time 20 minutes
Servings 8 People
Cost $12.00

Shrimp Pasta Salad

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Shrimp Pasta Salad

Course Salad
Keyword Salads, Seafood, Shrimp

Ingredients

  • 1 lb. package 4 cups Ditalini Pasta
  • 2 cans "medium" shrimps found by the canned tuna OR 1 1/2 cups frozen cooked baby shrimp, thawed
  • 1 1/2 cups diced English cucumber
  • 1 large tomato diced

For the dressing:

  • 1 1/4 cup mayo
  • 2 to 3 tbsp ketchup more if desired
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1 tbsp horseradish optional
  • 1 to 2 tsp milk to thin the dressing

Instructions

  • Boil the pasta in a large pot of salted water according to package instructions. Drain the pasta and run under cold water, until cool, drain and place in a large bowl.
  • Drain and rinse the shrimps under cool water, add them to the bowl of pasta along with the diced tomato and cucumber. Set aside.
  • In a separate bowl whisk together the ingredients for the dressing, adding more milk if necessary to reach desired consistency. Pour the dressing over the pasta and gently stir together, to coat and mix the pasta salad. Chill until ready to serve.

Cheeseburger Macaroni

 

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Cheeseburger Macaroni

Course Main Course
Keyword Ground Beef

Ingredients

  • 1 pound lean hamburger meat
  • 1 package taco seasoning
  • 2 cups beef broth or water
  • 1 10 oz can Rotel tomatoes and green chilies (or petite diced tomatoes)
  • 1 cup elbow macaroni
  • FOR THE CHEESE SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
  • FOR THE CHEESE SAUCE
  • Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Add the milk and bring to a boil. Whisk until smooth and thickened.
  • Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Macaroni Salad

 

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Macaroni Salad

Course Salad
Cuisine American

Ingredients

  • 16 oz shell macaroni
  • 1/2 tsp celery salt
  • 1 tsp onion salt
  • 2 c mayonnaise
  • 3/4 tsp prepared mustard
  • 1/4 tsp seasoning salt
  • 8 oz cheddar cheese grated
  • 1 16 oz pkg frozen peas rinsed with warm water
  • 1 c. diced ham

Instructions

  • Boil shell macaroni according to directions. Drain, rinse with cold water, and set aside.
  • Mix together celery salt, onion salt, Mayonnaise, mustard, seasoning salt in a large bowl. Add noodles, cheddar cheese, peas, and ham. Mix well. Chill until serving.