tag:blogger.com,1999:blog-21526446446044528612024-03-19T05:21:43.002-05:00An Cócaire* a cook *Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2152644644604452861.post-44259833398012984252021-07-13T06:26:00.001-05:002021-07-13T06:26:29.795-05:00 Italian bake<div>Preheat over to 425</div><div>step 1 boil 1 bag frozen cheese tortilini/ravioli</div><div>Step 2 brown 1 lb beef and drain </div><div>Step 3 season beef with garlic salt & Italian seasoning</div><div>Step 4 combine beef and pasta with 1-1 1/2 jars of pasta sauce (depending on how saucy you want it) and 1 jar Alfredo sauce</div><div>Step 4 mix in 1 cup Parmesan cheese</div><div>Step 5 pour beef/pasta mixture into baking dish and top with mozzarella cheese</div><div>Step 6 bake for 20-25 minutes or until cheese is bubbly brown</div><div>Serve with garlic bread</div> Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-58944253712356387732020-09-07T14:59:00.001-05:002020-09-07T14:59:19.193-05:00Chicken bacon ranch pastaIngredients <div>4 cups chicken broth</div><div>1 packet ranch mix</div><div>8 oz cream cheese</div><div>2 cups shredded chicken (we used rotisserie chicken)</div><div>1 lb pasta (we used rotini)</div><div>2 cups shredded cheese</div><div>1/2 cup real bacon crumbles</div><div><br></div><div>Instructions</div><div>Whisk broth and ranch mix Together until smooth. Add cream cheese and stir until smooth. Add chicken and pasta. Add 1/2 of your cheese. Cook for 14-16 minutes stirring occasionally. Add bacon and stir. Too with other 1/2 of cheese. </div><div><br></div><div>Brooks gave this an 8 out of 10!</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-44049656826598611472019-11-12T02:32:00.001-06:002019-11-12T02:32:40.690-06:00Cajun Pasta<b>Ingredients</b> <div><br></div><div>1 lb shrimp</div><div>1 lb Smoked Sausage</div><div>1 box Pasta</div><div>2 tablespoon Olive Oil</div><div>1 tablespoon Minced Garlic</div><div>2 tablespoons Cajun seasoning </div><div>1/3 cup White Wine</div><div>1/4 cup Unsalted butter</div><div>1 1/2 cup Heavy Cream</div><div>1 1/2 cup Parmesan Cheese</div><div>1 can (15 oz.) Diced Tomatoes</div><div><br></div><div><b>Instructions</b> </div><div><br></div><div>Boil pasta according to instructions and set aside. In a large sauté pan heat the olive oil over medium heat and a tablespoon Cajun seasoning. Add shrimp and cook until fully done and set aside. In same sauté pan add the wine and simmer for 1-2 minutes. Add butter & minced garlic and cook for 1-2 minutes or until the butter is fully melted. Stir in the heavy cream and 1 tablespoon of Cajun seasoning and let it simmer on medium heat for approximately 5 minutes. Reduce the heat to low and add the Parmesan cheese. Stir in the diced tomatoes, pasta and meat. </div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-72750233323296466202019-04-26T14:08:00.001-05:002019-04-26T14:09:34.421-05:00Baked Beans with pork, bacon and summer smoked sausage<b>Ingredients</b><br>
<br>
1 bag of real Bacon Bits<br>
1 lb Smoked Sausage, sliced<br>
1 bag of Frozen Onion<br>
62 oz. VanCamp Pork and Beans<br>
6 oz. tomato paste<br>
1/2 cup Ketchup<br>
1 cup Brown sugar (at least)<br>
2 tblsp Golden Spicy Brown Mustard<br>
<br>
<b>Directions</b><br>
<br>
<br>
Combine all ingredients in slower cooker and stir well. Cook on low for at least 4-6 hours or on high for 2-3 (if you cook on high stir frequently).Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-90067103914087432772019-01-09T03:19:00.001-06:002019-01-09T03:19:37.265-06:00Sloppy Joe Tator Tot Casserole <div itemprop="name" class="ERSName" style="padding: 0px; margin: 0px 0px 15px; line-height: normal; font-stretch: normal;"><span style="background-color: rgba(255, 255, 255, 0);">Sloppy Joe Tater Tot Casserole </span></div><div class="ERSIngredients" data-spx-slot="1" style="padding: 0px; margin: 0px 0px 10px; line-height: inherit;"><div class="ERSIngredientsHeader ERSHeading" style="padding: 0px; margin: 1em 0px; line-height: inherit; font-weight: 700; clear: none;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></div><ul style="padding: 0px; line-height: inherit;"><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 lb. ground beef</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">½ sweet onion, diced</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon garlic, minced</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 red bell pepper, diced</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 can (15 oz.) corn, drained</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 can (24 oz.) Sloppy Joe sauce</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">4 tablespoons cream cheese</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon smoked paprika</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Salt and pepper to taste</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups cheddar cheese, shredded and divided</span></li><li class="ingredient" itemprop="ingredients" style="padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: disc inside; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">32 oz. frozen tater tots</span></li></ul></div><div class="swoop-container spx_touchable nolinks" style="line-height: inherit; margin-right: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; position: static; box-sizing: content-box !important; border: 0px !important; cursor: pointer !important; margin-top: -2px !important; margin-bottom: 10px !important; margin-left: 0px !important; padding-left: 0px !important; vertical-align: baseline !important; opacity: 1 !important; transition: opacity 0.2s cubic-bezier(0.02, 0.01, 0.47, 1) !important;"><div class="spx-link spx-button-base" data-purpose="lp" style="line-height: inherit; margin: 0px; padding: 0px; display: inline-block; box-sizing: content-box !important; border: 0px !important; cursor: pointer !important; position: static !important; vertical-align: baseline !important;"><div class="spx-link-wrapper" style="line-height: inherit; margin: 0px; padding: 0px; background-color: rgba(255, 255, 255, 0); box-sizing: content-box !important; border: 0px !important; cursor: pointer !important; position: static !important; vertical-align: baseline !important; float: left !important;"></div></div></div><div class="ERSInstructions" style="padding: 0px; margin: 0px 0px 10px; line-height: inherit;"><div class="ERSInstructionsHeader ERSHeading" style="padding: 0px; margin: 1em 0px; line-height: inherit; font-weight: 700; clear: both;"><span style="background-color: rgba(255, 255, 255, 0);">Instructions</span></div><div><div class="ERSInstructions" style="padding: 0px; margin: 0px 0px 10px; line-height: inherit;"><ol style="padding: 0px; line-height: inherit;"><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Over medium high heat, brown beef until cooked. Drain any fat and remove and set aside</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">In the same pan, saute onions and garlic until translucent</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Add red bell pepper and corn and cook until soft</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Add beef, Sloppy Joe sauce, cream cheese, paprika and salt and pepper to taste. Stir to combine</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Simmer over medium low heat for 5 minutes</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Pour the beef mixture in a 9x13 baking dish and spread evenly</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Top with a layer of 1 cup of cheese</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Arrange tater tots and sprinkle with remaining cheese</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Bake at 450 degrees F for 20 minutes or until the tater tots are crispy and golden</span></li><li class="instruction" itemprop="recipeInstructions" style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background-position: 0px 0px;"><span style="background-color: rgba(255, 255, 255, 0);">Dish and serve hot</span></li><li></li></ol></div></div></div> Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-54431517693858527022019-01-08T20:14:00.001-06:002019-01-08T20:14:52.150-06:00 Chicken and Noodles<ul ng-hide="reloaded" id="lst_ingredients_1" class="checklist dropdownwrapper list-ingredients-1" style="box-sizing: border-box; list-style: none; margin-top: 1rem; margin-right: 1.5rem; margin-left: 12.40625px; padding: 0px; width: 393.296875px; float: left; outline: none !important;"><li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; width: 393.296875px; outline: none !important;"><label ng-class="{true: 'checkList__item'}[true]" title="1 (26 ounce) can condensed cream of chicken soup" class="checkList__item" style="box-sizing: border-box; outline: none; cursor: pointer; display: inline-block; float: left; margin: 0px; padding: 0.35rem 0.5rem 0.35rem 0px; position: relative; width: auto;"><ul ng-hide="reloaded" id="lst_ingredients_2" class="checklist dropdownwrapper list-ingredients-2" style="box-sizing: border-box; list-style: none; margin-right: 1.5rem; margin-left: 12.40625px; padding: 0px; width: 393.296875px; float: left; outline: none !important;"><li class="checkList__line" style="box-sizing: border-box; clear: right; float: left; line-height: 1.3rem; margin-bottom: 1rem; width: 393.296875px; outline: none !important;"><div style="text-align: right;"><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">Ingredients </div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;"><br></div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">1 can of Cream of Chicken soup</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">1 can of Cream of Mushroom Soup </div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">3 (14.5 oz) of Chicken Broth</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">2 cups chopped chicken</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">3 tsp Onion Powder</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">1-2 tsp of Seasoning Salt</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">1 1/2 tsp of Garlic Powder</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">9 oz+ of Egg Noodles</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">2 tsp of Chicken Powder or Poultry Seasoning</div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;"><br></div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;"><br></div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;">Instructions </div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0); text-decoration: none;"><br></span></div><div style="caret-color: rgb(69, 69, 69); color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 17px; text-align: start; text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0); text-decoration: none;">In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.</span></div></div></li></ul></label></li></ul> Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-5952413840084880602018-05-08T13:25:00.001-05:002018-05-08T16:13:00.609-05:00Chicken Rice BakeIngredients:<div>2 lbs boneless skinless chicken breast cubed</div><div><br><div>1 cup rice</div><div>1 cup water</div><div>1 can cream of celery</div><div>1 can cream of mushroom</div><div>2 packs onion soup mix</div><div>Some black pepper and garlic powder to taste </div></div><div><br></div><div>Preheat the oven to 375 degrees. Cube the chicken breasts and toss the cubes with 1 packet of the Onion Soup Mix. Set it aside.</div><div><br></div><div>For the rice mixture: ox 1 cup of rice, 1 cup of water, 1 can of cream of celery, 1 can cream of mushroom and add pepper/garlic powder to taste. *My rule of thumb when the recipes says to use a spice ‘to taste’ is to cover the top of the mixture with a thin layer *.</div><div><br></div><div>Spray/grease the bottom of the dish and add the rice mixture. Even the mixture out to level. Place the cubed chicken on top. </div><div><br></div><div>Bake at 375 degrees for approximately 40 minutes. </div><div><br></div><div>PS I’ve made this multiple times and once or twice I was too lazy or rushed to cube the chicken and just placed the entire breast on top....the chicken will come out VERY bland and tasteless. Moral of the story? <u><b>CUBE THE CHICKEN BREASTS</b></u>!’</div><div><br></div><div>Enjoy! </div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-48255679532067112792017-05-21T20:13:00.001-05:002017-05-21T20:30:24.437-05:00Chicken Alfredo Roll-upsChicken Alfredo Roll-Ups<div><br></div><div><u>Ingredients</u></div><div><u><br></u></div><div>15 lasagna noodles (for a 9x13 pan)</div><div>2 jars Alfredo sauce (I use Prego 3-cheese Artisan)</div><div>Shredded chicken (I used rotisserie - about 1/2-3/4 a chicken)</div><div>Shredded Mozzarella cheese</div><div>Garlic salt (I use California Blend)</div><div>Italian Seasoning</div><div><br></div><div>Cook lasagna noodles to al dente. I always cook a few extra because they sometimes break. Cover the bottom of a 9x13 pan in a thin layer of Alfredo sauce and cover with a sprinkle of Italian seasoning. Lay out the noodles on a cutting board and spoon out about 1 tablespoon of sauce on to each noodle. Sprinkle with garlic salt. Add shredded chicken and cover with a thin layer of mozzarella cheese. Roll-up and place in pan seam down. After you finish all 15 (3 rows of 5) cover in Alfredo sauce and then a good layer of mozzarella cheese. Bake at 400* for 30 minutes. </div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-41917263917239677392016-03-11T15:42:00.001-06:002020-09-04T15:57:45.204-05:00Burrito CasseroleThis casserole is delicious! Brooks gave it a 10 out of 10!!!!!!<div><br></div><div>Ingredients </div><div>1 bag frozen onion</div><div>3lb ground beef</div><div>2 cans refried beans</div><div>2 cans cream of mushroom soup</div><div>4 oz sour cream</div><div>Tortillas </div><div>Shredded cheese (I used Colby jack)</div><div>3 packets taco seasoning</div><div><br></div><div>Directions:</div><div><br></div><div>Brown the beef, drain, and add the frozen onion. Add taco seasoning. Add refried beans. Meanwhile, mix cream of mushroom and sour cream together. Layer half of the sour cream/cream of mushroom mix in the bottom of the casserole dish. Add torn up (or cut up) tortillas. Add half the meat/bean mixture. Add layer of cheese. Repeat the layers again. Finish with a good layer of cheese. Bake a 350 for 30 minutes. </div><div><br></div><div>I just layer the tortillas whole now. Also, for some texture maybe add some tortilla chips to the top in the last 5 minutes. </div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-12618885138834314142015-03-01T16:23:00.001-06:002015-03-01T16:23:40.095-06:00Chicken noodle veggie soupThis soup is super easy and tastes great!<div><br></div><div>Ingredients</div><div>4 cups chicken broth</div><div>2 cups water</div><div>2-3 cups chicken (we use shredded rotisserie)</div><div>1 bag frozen veggies (your choice)</div><div>1 box pasta (I like barilla's mini pastas)</div><div>2 tblsp garlic powder</div><div>6 tblsp chicken bouillon </div><div>1 tsp red chilli powder<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSlFoUufK5Av3e9bP7sND0dK9wR8AeL2Tuh7J6j59UILolDyknGbaFCR5S_ns2g1cL_2HHXgZ-6_GXmIHIcmm_wlhp3qLF5-XX8DUPp14ecdgZKjkqC1HXIN_9Hp6a6H8bHbBNkQUt7xi/s640/blogger-image--1500729386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSlFoUufK5Av3e9bP7sND0dK9wR8AeL2Tuh7J6j59UILolDyknGbaFCR5S_ns2g1cL_2HHXgZ-6_GXmIHIcmm_wlhp3qLF5-XX8DUPp14ecdgZKjkqC1HXIN_9Hp6a6H8bHbBNkQUt7xi/s640/blogger-image--1500729386.jpg"></a></div></div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-13848904945881436742015-02-07T09:21:00.001-06:002015-02-07T09:25:43.033-06:00Ranch taco chicken and rice<b><u>Ingredients</u></b> <div><br></div><div>2 cups chicken broth</div><div>4 chicken breasts</div><div>1 can black beans</div><div>1 packet ranch dressing mix</div><div>1 packet taco seasoning mix</div><div>3-4 cups cooked white rice</div><div><br></div><div>Add all the ingredients to your crock pot and cook on medium for 4-6 hours. Shred the chicken afterwards and let the chicken marinate in the broth. Cook the white rice. </div><div><br></div><div>Serve over white rice.</div><div><br></div><div>Brooks gave this a 9/10! He's a food snob so that's saying something!!</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-29605791218866997442014-10-28T05:29:00.001-05:002014-10-28T05:29:18.485-05:00Avacado pound cakeIngredients <div>1 large Avacado </div><div>3 cups flour</div><div>1/3 tsp salt</div><div>1 tsp baking soda</div><div>3 cups sugar</div><div>2 tsp vanilla extract</div><div>1/2 cup yellow cornmeal </div><div>1 tsp baking powder </div><div>3/4 cup unsalted butter </div><div>4 large eggs </div><div>3/4 cup buttermilk </div><div>2 9x4x3 loaf pans </div><div><br></div><div>Preheat oven to 350 degrees.</div><div>Sift together flour, cornmeal, salt, baking powder and baking soda. Bring eggs to room temp. Beat butter on medium in mixer until soft. Add sugar and beat for 4 minutes. Mash the flash of the avocado and add to the mixture. Beat for one minute. Add eggs one at a time. Add Bonoma. Reduce to low and add half the flour mix, all the buttermilk and then the rest of the flour mix. divide between the two pans. Bake for 40-45 min. Check after 30 min.</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-46429549639125809852014-10-27T16:10:00.001-05:002014-10-27T16:10:40.981-05:00Copycat chicken gnocchi soupMy husband get bed this a 10 out of 10 and he isn't even a soup person!!!!<div><br></div><div>Ingredients</div><div>2 tblsp minced garlic</div><div>1/3 cup butter</div><div>1 lb. chicken, cube</div><div>1/3 cup flour (may need more on certain days)</div><div>1 stick celery</div><div>1/4 cup onion, shredded (or you can use a frozen mire poix mix)</div><div>2 packages of gnocchi (small or large)</div><div>1/2 cup of spinach</div><div>1/2 shredded carrots</div><div>2 cups milk </div><div>2 cups heavy cream</div><div>3 chicken bullion cubes</div><div>Salt and pepper</div><div><br></div><div>Directions</div><div>On medium heat melt the butter in the soup pot. Add the garlic and sauté with the chicken and cook through. Once the chicken is cooked add the flour and stir until the flower is cooked into the chicken. Add the milk and the cream.Bring to a boil and then add the veggies. Next at the bully on cubes and the gnocchi and cook for 3 to 4 minutes. Simmer for 10 minutes stirring occasionally.</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqUNbDX5UoSrBZ64Gx8emH7_bu0qsbFs_Y5H46jxeV7f5AXzUSWK3WzQyPWLzThEAox9degw9zdMkqDiaL0uo23-AWwhMmJ0JsIF6SaghA3ZTUct50FuwVF5AZW_oI3iV5TUvIQUkiZKC/s640/blogger-image-1959151095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqUNbDX5UoSrBZ64Gx8emH7_bu0qsbFs_Y5H46jxeV7f5AXzUSWK3WzQyPWLzThEAox9degw9zdMkqDiaL0uo23-AWwhMmJ0JsIF6SaghA3ZTUct50FuwVF5AZW_oI3iV5TUvIQUkiZKC/s640/blogger-image-1959151095.jpg"></a></div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-44976697086652167342014-01-07T17:22:00.001-06:002017-05-21T20:32:46.035-05:00Spaghetti lover's soupIngredients:<div>2-3 lbs. ground beef (or ground turkey)</div><div>Frozen mirė poíx mix</div><div>3 jars of Pasta Sauce (I used Ragu chunky super veggie)</div><div>1 box spaghetti (I used wheat)</div><div>Minced garlic </div><div>1 cans Rotel</div><div>1 can chicken broth</div><div>Parm cheese</div><div><br></div><div>Spices:</div><div>Seasoning salt</div><div>Garlic powder</div><div>McCormick steak seasoning</div><div>Chili powder</div><div><br></div><div>Also, I usually add zucchini for some extra chunk and just to feel healthy about eating pasta 😉👍🏻</div><div><br></div><div><br></div><div>Directions:</div><div><br></div><div>Brown meat and season with all spices.</div><div><br></div><div>In separate pot sauté minced garlic and mire poíx mix. Add pasta sauce, parmesan, Rotel and chicken broth to the pot and simmer. Add spaghetti and allow to cook until tender. Add browned meat and allow to simmer. Serve.</div><div><br></div><div>Reheat in microwave 3 minute, stir and cook and additional 1:30-2:00 minutes.</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9foEDAhHbaAJVU69rogLdISUx36X_wDXrWjwUOdGvQHhyc8QkPGy8J_oG9OsirEId2X6zjJ0Uz-tsZbl3MCdxnf2uH9_Df9QaG_-REjPfxoihCPe9gJaE6jVO0nKMQYO9aFCU6Pjtbzhi/s640/blogger-image--205260098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9foEDAhHbaAJVU69rogLdISUx36X_wDXrWjwUOdGvQHhyc8QkPGy8J_oG9OsirEId2X6zjJ0Uz-tsZbl3MCdxnf2uH9_Df9QaG_-REjPfxoihCPe9gJaE6jVO0nKMQYO9aFCU6Pjtbzhi/s640/blogger-image--205260098.jpg" id="id_7b97_597d_859_86c7" style="width: 359px; height: auto;"></a></div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-68690991744109268712013-09-20T08:13:00.002-05:002013-09-20T08:13:50.469-05:00Sausage Alfredo Pasta Bake<div class="separator" style="clear: both; text-align: center;">
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Sausage Alfredo Pasta Bake</div>
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This recipe is adapted from another recipe featured on this blog, Pasta Bake, that uses marinara sauce. My husband LOVES the homemade Alfredo sauce that I make so I decided to try altering the Pasta Bake recipe to include the Alfredo sauce instead of the Marinara. </div>
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Ingredients:<br />
2 lbs pasta<br />
Alfredo Sauce (See recipe below)<br />
2 Lbs. Sausage (I used Italian Sausage that I had to cut out of the casings)<br />
1/2 cup diced onion (yellow or white will do)<br />
Shredded Mozzarella Cheese<br />
Tin Foil<br />
At LEAST a 9x12 baking dish, I recommend glass<br />
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Alfredo Sauce Ingredients:<br />
1 cup unsalted butter (2 sticks)<br />
4 ounces of cream cheese<br />
4 cups heavy cream<br />
4 tsp minced garlic ( I add a little more because we LOVE garlic)<br />
4 tsp garlic powder<br />
Salt & Pepper to taste<br />
1 tsp Oregano<br />
1 1/2 cups Parmesan Cheese<br />
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* The Alfredo Sauce may be a little thin BUT THIS IS GOOD! We need the excess moisture to cook the pasta! If you were not using the sauce in a back I would say to add 2 tablespoons of AP Flour until thickened. *<br />
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Step 1: Pre-heat the oven to 350 degrees. Put the onions in a large skillet to being carmelizing.<br />
Step 2: Meanwhile, IN a large saucepan begin melting 2 sticks of butter over medium heat and begin taking the sausage out of their casings. Also, begin boiling a large pot of water.<br />
Step 3: Place the de-cased sausage into the pan with the onions and start breaking it up into preferred sizes (at least bitsized).<br />
Step 4: Add minced garlic to Alfredo sauce and cook for 1 minute before adding the cream cheese. <br />
Step 5: Once the cream cheese is melted, slowly whisk in the heavy cream to the sauce. Do this slowly or you'll get chunks and/or curdling. Add the garlic powder, oregano, salt, pepper and Parmesan Cheese. <br />
Step 6: Place the pasta in the boiling water and cook 2 minutes shy of the recommended cooking time. Also, ensure that the sausage is cooked through and that the alfredo sauce is completed. <br />
Step 7: Rinse the pasta and pour into the baking dish. Stir in the sausage and cover with the Alfredo Sauce and stir.<br />
Once everything is well mixed togeter place the baking dish in the 350 degree oven for 45 minutes covered in tin foil. <br />
Step 8: Remove the baking dish, remove the tin foil (but don't throw away) and cover the top of the dish with your desired amount of Mozzarella Cheese. Recover with the tin foil and cook for another 10 minutes. Let cool approximately 5-10 minutes before serving.<br />
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<br />Bainigí sult as an bia<br />
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Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-55689273660916358812012-08-28T03:42:00.003-05:002012-08-29T01:38:30.591-05:00Tomato Squash Sauce with Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAEWwQdphPXfBICqu_3h0_Sb8Coqvkh__dUpWnGWHFdzNQ5L_SamMgf0HztxqbiFtu4WWW-lNxbxWDrDnb6snia-glSKS-xUVJp7Mq2PBZQgQIyxP4C7tCoblhEYnSjbDluP6UDXusS04/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAEWwQdphPXfBICqu_3h0_Sb8Coqvkh__dUpWnGWHFdzNQ5L_SamMgf0HztxqbiFtu4WWW-lNxbxWDrDnb6snia-glSKS-xUVJp7Mq2PBZQgQIyxP4C7tCoblhEYnSjbDluP6UDXusS04/s320/IMG_1130.JPG" width="320" /></a></div>
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<a href="http://joythebaker.com/2012/08/tomato-zucchini-soup/" target="_blank">*recipe adapted from Joy the Baker*</a></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Ok….this picture is NOT really pretty but believe me….this is the tastiest thing I’ve ever cooked. <o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">This is ACTUALLY supposed to be soup, however, it comes out a little thin for my tastes and when I added pasta it became AMAZING!<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Tomato Squash sauce with Pasta<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">1 large Zucchini<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">3 medium carrots<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">1 celery stalk<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">2 medium yellow squash<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">1 large white onion<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">4-6 tablespoons minced garlic<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">3 tablespoons Thyme<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">4 cups Crushed Italian Tomatoes</span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">2 cups water<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 14pt;">2 </span><span style="font-size: 14pt; mso-bidi-font-family: 'Times New Roman';">½</span><span style="font-size: 14pt;"> cups heavy cream<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">1 pound pasta, cooked and drained<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">2 cups Chicken Broth<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">Red pepper flakes<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">Salt<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">2 Bay Leaves<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Calibri;">Instructions:<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 150%;"><span style="font-family: Calibri;">Chop Zucchini and Yellow Squash into small cubes. Chop the carrots and celery into small pieces. Julienne the onion. <o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 150%;"><span style="font-family: Calibri;">In a stock pot add the zucchini, yellow squash, celery, carrots and onion and cook until the onions are translucent and the carrots are tender, approximately 10-12 minutes. Add the garlic and cook for an additional one minute while stirring. Add the thyme, bay leaves and red pepper flakes (add enough to thinly cover the surface) and cook for an additional minute. Add the tomatoes, broth and water. Cook uncovered for 30 minutes. Add salt to taste. Remove the bay leaves.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 150%;"><span style="font-family: Calibri;">Now you will need to blend the mixture. NEVER fill the blender more than half full of hot liquids or you’ll be SORRY! Blend in batches and add the blended mixture to another bowl. Once the entire mixture is completely blended add the heavy cream. <o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 150%;"><span style="font-family: Calibri;">Serve over cooked pasta and top with Parmesan Cheese. <o:p></o:p></span></span></div>
Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-80194423993220087812012-08-24T17:14:00.000-05:002012-08-24T18:01:09.866-05:00Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes <div class="separator" style="clear: both; text-align: center;">
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<strong>Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes</strong> <a href="http://godofscrumprecipes.tumblr.com/" target="_blank">*recipe adapted from Goddess of Scrumptiousness Recipes*<o:p></o:p></a></div>
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<strong><span style="font-family: MobilesFont;">Ingredients:</span></strong><span style="font-family: MobilesFont;"><o:p></o:p></span><br />
<span style="font-family: MobilesFont;">500 grams spaghetti pasta (cooked al dente)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">1 pound chicken breast fillets (sliced into 1 inch chunks)<o:p></o:p></span><br />
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<strong><span style="font-family: MobilesFont;">For the chicken marinade:</span></strong><span style="font-family: MobilesFont;"><o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 teaspoons fresh thyme, chopped<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 teaspoons fresh rosemary, chopped <o:p></o:p></span><br />
<span style="font-family: MobilesFont;">Zest of 1 lemon<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">Juice of ½ a lemon<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 Tablespoons extra virgin olive oil<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">1 teaspoon coarse salt (not table salt)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">½ teaspoon fresh cracked black pepper<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in <em><span style="font-family: MobilesFont;">pronto</span></em>) or over night (if making this dish the next day</span>…<span style="font-family: MobilesFont;"> much better).<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.<o:p></o:p></span><br />
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<strong><span style="font-family: MobilesFont;">For the garlic gravy:</span></strong><span style="font-family: MobilesFont;"><o:p></o:p></span><br />
<span style="font-family: MobilesFont;">½ stick (1/4 cup) unsalted butter<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 Tablespoons extra virgin olive oil<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">4 large cloves garlic, finely minced (approximately 4 tblsp)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 Tablespoons all-purpose flour (* I added 1 additional tblsp*)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 ½ cups chicken stock ( I used a 14.5 oz can)</span><br />
<span style="font-family: MobilesFont;">1 Tablespoon fresh basil, chopped<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">salt and pepper to taste<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">¼ cup parsley, chopped (to sprinkle/finish the pasta)<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">½ cup grated parmesan cheese<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">2 cups whole cherry tomatoes<o:p></o:p></span><br />
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<span style="font-family: MobilesFont;">Place sauté pan over medium heat and add butter and olive oil.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Saute garlic until fragrant and soft.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Add the flour and cook for a minute.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Add chicken stock and simmer gravy until thickened then add the chopped basil.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Season with salt and pepper.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Add the sauteed chicken in the gravy then toss the cooked spaghetti into this</span> <span style="font-family: MobilesFont;"> <em><span style="font-family: MobilesFont;">sauce</span></em>.<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">-</span> <span style="font-family: MobilesFont;"> Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).<o:p></o:p></span><br />
<span style="font-family: MobilesFont;">Makes 5-6 servings</span><br />
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<span style="font-family: MobilesFont;">I allowed the chicken to marinade for a full day. Brooks gave this one a 10!!! Love to make my husbands tummy happy :)</span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">Bainigí sult as an bia <o:p></o:p></span>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-78616925992698146662012-08-24T00:00:00.001-05:002012-08-24T18:01:02.289-05:00Crock Pot Lemon Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5TP57F8-FMtFAQ_TtQ4rjX17gbkAujcnhfwZT5IV0A97YhVxMUwsv79SKsefmMsiu880Szp0v5jQa4fEbB_qhPqzZ73CpiKmtaDSvfICSn-8-b0hru7cixZldrovn2pBO30eGXAhMGbw/s1600/IMG_1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5TP57F8-FMtFAQ_TtQ4rjX17gbkAujcnhfwZT5IV0A97YhVxMUwsv79SKsefmMsiu880Szp0v5jQa4fEbB_qhPqzZ73CpiKmtaDSvfICSn-8-b0hru7cixZldrovn2pBO30eGXAhMGbw/s320/IMG_1122.JPG" width="320" yda="true" /></a></div>
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<span style="font-family: MobilesFont; font-size: 14pt;">Crock Pot Lemon Chicken</span><span style="font-family: 'Segoe Script','sans-serif'; font-size: 14pt;"> </span><span style="font-family: MobilesFont; font-size: 14pt;"> <a href="http://www.plainchicken.com/2011/07/crockpot-lemon-chicken.html?m=1" target="_blank">*recipe adapted from Plain Chicken*</a><o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">This is maybe the BEST recipe I have made in a Crock Pot! The Chicken was ridiculously juicy and you barely have to give any pressure with your fork before it just falls apart! Here is the original recipe:<o:p></o:p></span><br />
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<strong><span style="font-family: MobilesFont; font-size: 14pt;">Crockpot Lemon Chicken</span></strong><b><span style="font-family: MobilesFont; font-size: 14pt;"><br /></span></b><span style="font-family: MobilesFont; font-size: 14pt;">1 lb chicken breasts<br />1 packet Italian dressing mix<br />2 Tbsp butter<br />1/4 cup lemon juice<br />1/4 cup chicken stock<br />egg noodles or rice<br /><br />Place chicken breasts, Italian dressing mix, butter, lemon juice & chicken broth in the crockpot. </span><span style="font-family: 'Segoe Script','sans-serif'; font-size: 14pt;"> </span><span style="font-family: MobilesFont; font-size: 14pt;">Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from crockpot.<o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">Adaptations:<o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">Ok, I had only 1 packet of Italian dressing mix and I trippled this recipe so I used this recipe for <a href="http://m.allrecipes.com/recipe/25171/italian-dressing-mix" target="_blank">Italian Dressing Mix</a></span><span style="font-family: 'Segoe Script','sans-serif'; font-size: 14pt;"> </span><span style="font-family: MobilesFont; font-size: 14pt;">from allrecipes.com<o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">Also, I added 1/4 cup of chicken stock per pound of chicken. I didn't have any lemons so I used bottled lemon juice but it worked wonderfully.<o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">It is delicious over egg noodles and I added a little Parmesan cheese and it was yummy! Brooks gave this a 10/10!!! <o:p></o:p></span><br />
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<span style="font-family: MobilesFont; font-size: 14pt;">Bainigí sult as an bia <o:p></o:p></span><br />
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<br />Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-71535098409435054082012-08-03T00:30:00.001-05:002012-08-29T02:56:27.354-05:00Homemade Fruit Snacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqyuShKhJLNSF3KFJ4q2WH63EgbOWoOuufw3534aTXxLGYe8Jd0sG9kYLlnT8kiJXU5jhlMZCR8466wUVjNYTGRSFCG0xJ15r8Ftg1UpbbwutImiQ7HTI5B_4QFq2ZP1bxcNPyf3Ar_a9/s1600/IMG_0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqyuShKhJLNSF3KFJ4q2WH63EgbOWoOuufw3534aTXxLGYe8Jd0sG9kYLlnT8kiJXU5jhlMZCR8466wUVjNYTGRSFCG0xJ15r8Ftg1UpbbwutImiQ7HTI5B_4QFq2ZP1bxcNPyf3Ar_a9/s320/IMG_0956.JPG" width="320" /></a></div>
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These are AMAZING!! Not the prettiest snacks but they are so yummy!<br />
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What you will need:<br />
1 Silicone ice cube/chocolate candy tray (make sure it is COMPLETELY Silicone or they will not come out)<br />
1 (3 oz.) box of Jello (any flavor BUT I find the sugar free DO NOT work as well)<br />
2 (.25) packets of unflavored gelatin (found in the baking isle)<br />
1/3 cup water<br />
1/2 small can of crushed pineapple (drained)<br />
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Place a small sauce pan on the burner and turn to medium heat. Add water. Add all gelatin to the water and stir until the gelatin is completely dissolved. Add the pineapple. Pour into the Silicone mold. Let sit for AT LEAST 20 minutes. In order to decrease the stickiness place the mold into the fridge for at least 20 minutes before taking the snacks out of the mold.<br />
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The flavor I used was Kroger brand Cherry and they are the yummiest i have ever tasted. I plan to get shaped silicone trays and use the same flavor as the shape (i.e. orange/lemon slices with orange or lemon flavored jello, strawberry shape with strawberry jello, etc.) as I think they would make cute gifts. <br />
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*****UPDATE*****<br />
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Pouring WITH the pineapple in the mix is REALLY messy. Place a small bit of pineapple in the mold before pouring the gelatin mix in. It's MUCH easier!<br />
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Also, if you like your treats on the tart/sour side add about a teaspoon of lemon juice. YUM!Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-7881547419205222592012-04-24T22:20:00.001-05:002012-05-05T15:59:00.658-05:00Cheesy Enchilada Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBtDfM2mttkJ5FFv6-yLcAyAF4_U7xYfQR0RhSZIbZXvIqOtNgtcEJhx3LxAMFcZljEut4XlIuyfX2C2HmnYEKr8CulpCpQnOS0zaYmuiVJ0ZOTyQpuTdl7tpvzsFX30Kq-CsU9HgePFd/s1600/IMG_0801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBtDfM2mttkJ5FFv6-yLcAyAF4_U7xYfQR0RhSZIbZXvIqOtNgtcEJhx3LxAMFcZljEut4XlIuyfX2C2HmnYEKr8CulpCpQnOS0zaYmuiVJ0ZOTyQpuTdl7tpvzsFX30Kq-CsU9HgePFd/s400/IMG_0801.JPG" width="400" /></a></div>
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<span style="color: #0b0a0a; font-family: "Segoe Print"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cheesy Enchilada Casserole</span><br />
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<span style="color: #0b0a0a; font-family: Segoe Print;">Ingredients<br />1 lb ground beef</span><br />
<span style="color: #0b0a0a; font-family: "Segoe Print"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 lrg Onion<br />2 1/2 cups of salsa</span><br />
<span style="color: #0b0a0a; font-family: "Segoe Print"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 (15 oz) can black beans, drained</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">1/4 cup Italian Salad Dressing</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">Taco Seasoning ( I made my own Taco Seasoning, found <a href="http://allrecipes.com/recipe/taco-seasoning-i/" target="_blank">here</a>. Cumin was already in this so I didn't add it to the dish)</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">Taco size Tortillas</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">1 small bag frozen corn OR 1 (15 oz) can of sweet corn, drained</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">1/2 cup sour cream</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">2 cups Mexican Blend Cheese</span><br />
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<span style="color: #0b0a0a; font-family: Segoe Print;">Directions</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">In a large skillet cook the beef and onion. Stir in salsa, beans, corn, dressing, sour cream and taco seasoning. Once cooked spoon a generous about of the meat mixture onto the bottom of a large baking dish. Sprinkle with the Cheese Blend lightly. Layer tortillas on meat mixture. Continue alternating meat mixutre and tortilla layers until the dish is full. Sprinke the top with a generous dose of the cheese blend. Top with foil that has been sprayed with a cooking spray OR use non-stick foil and bake at 400 degrees for 25 minutes.</span><br />
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<span style="color: #0b0a0a; font-family: Segoe Print;">Review</span><br />
<span style="color: #0b0a0a; font-family: Segoe Print;">Brooks gave this an 8 out of 10. My biggest dish was dirty so I didn't get to layer many times, however, Brooks thinks he'd like it more with more layers. If you are going to double this recipe (which we do so we have left overs for Brooks' lunch) use a LARGE skillet. </span><br />
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<span style="color: #0b0a0a; font-family: "Segoe Print"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">**UPDATE**</span></div>
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<span style="color: #0b0a0a; font-family: Segoe Print;">Brooks says that heating an individual slice of this in the microwave takes about 3 minutes (depending on size). I heated a single slice up in the oven at 300 degrees for about 10 minutes.</span></div>
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Bainigí sult as an biaMandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-47704645112160248822012-04-23T22:42:00.003-05:002012-05-05T15:30:01.889-05:00Pepperoni/Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0N1ZXhHpR9S7Q_WWB5hg8t-ZS9SkgxAKf1qqWswpKtwCnUfqjA9FNxe2SM_ZFbC-q_GUKqoxBw-IzSjYrk31iQ0PQeRflMJamOAvhYA29jCjL0OL_rDfMimizddX0_eLdJH0x9W4nOAD/s1600/IMG_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0N1ZXhHpR9S7Q_WWB5hg8t-ZS9SkgxAKf1qqWswpKtwCnUfqjA9FNxe2SM_ZFbC-q_GUKqoxBw-IzSjYrk31iQ0PQeRflMJamOAvhYA29jCjL0OL_rDfMimizddX0_eLdJH0x9W4nOAD/s400/IMG_0799.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I am married to a man that LOVES pepperoni. In any shape, way or vessel. The man is a pepperoni NUT.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Growing up in West Virginia he and his family frequented a bakery callled "Tomorrow's". Their slogan is "tomorrow's bread today". They do have delicious bread. I love their pizza dough. Brooks? He LOVES their Pepperoni Rolls. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I feel bad because we rent and have a very small freezer and when we visit West Virginia he can only bring back so many pepperoni rolls because we don't have room. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I saw this recipe on Pinterest and I thought, "with a few modifications to meet my husbands tastes this could work!"</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This recipes is adapted from the blog *Riches to Rags*</span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Verdana, sans-serif; font-size: large;"><u>Ingredients </u></span></span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">3 cans of Grands Buttermilk Biscuits (8 to a can)</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Pepperoni slices (you could also use little sticks)</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Blocks of cheese (Colby Jack, cheddar...I used mozerella string cheese)</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Egg wash (1 beaten egg with a little water)</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Parmesan</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Garlic Powder</span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Pizza sauce (optional..to dip)</span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-large;"><u>Directions</u></span></span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Pre-heat the oven to 425 degrees.</span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Cut the blocks of cheese into 24 pieces. Take one raw biscuit and flatten with your hand (not too thin). Lay down two pieces of round pepperoni slices. Stack the cheese on and then top with two additional pieces of round pepperoni slices. Repeat 23 more times. Place completed rolls into a (preferably glass) lasagna pan.</span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Crack one egg into a bowel and add a tblsp of water and beat until fully integrated. Take a culinary brush and brush the egg wash lightly on top of the rolls. Lightly sprinkle with garlic powder and Parmesan cheese. </span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Bake for 18-20 minutes. </span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Make sure you go easy on the egg wash on top. As you can see mine are Golden Brown and delicious, however, some of the dough was still a bit raw. Thankfully, there was enough risidual heat in the oven that another 2 minutes did the trick. </span><span style="font-family: Verdana, sans-serif;"><span style="color: #333333; font-family: "Courier New"; font-size: 11.5pt;"> </span><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 11.5pt;"></span></span> <br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Verdana, sans-serif; font-size: large;">Ok, this is the orignial recipes. The only things I modified were </span></span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Verdana, sans-serif; font-size: large;">#1. I did not use Italian Seasoning</span></span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Verdana, sans-serif; font-size: large;">#2 I cut Mozerella String Cheese into thirds for the cheese</span></span><br />
<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Verdana, sans-serif; font-size: large;">#3 I used 4 pieces of pepperoni (two on bottom and two on top of the cheese)...because, as I said, my husband LOVES pepperoni.</span></span><br />
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<span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"><u><span style="font-family: Verdana, sans-serif; font-size: large;">Results</span></u></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">My husband gave these an 8 out of 10. However, he said they tasted a whole lot more like Pizza Rolls than Pepperoni Rolls. Which isn't a BAD thing because we like Pizza Rolls....but I was going for more of a pepperoni rolls thing. His suggestion to make them less like Pizza Rolls is to 86 the garlic powder all together, no parmesan sprinkling and use Cheddar cheese inside instead of string cheese. </span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">However, he did say that these are delicious for Pizza Rolls and asked to take some to work tomorrow for lunch :)</span> </span><br />
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<span style="font-family: Verdana;">**UPDATE**</span><br />
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<span style="font-family: Verdana;">These heat up VERY nice in the microwave. I heat up about 4 of them in the microwave for about 1 1/2 minutes. Dipped in a little pizza sauce 4 of these will TOTALLY fill you up.</span><br />
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<span style="font-family: Verdana;">Bainigi sult as an bia</span>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-58299911379118043652012-04-23T19:40:00.004-05:002020-08-29T07:10:49.222-05:00Sausage Stuffed Zucchini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhYOv8eimzGhVHONHY1xA8ioL7Q3kHmgyDxz7uFtaPn4UI_KoFDBFcV06-ShKh0cFSV-q6yw6xzl45fQNS1icWwvRJlhUfxtY14NvFjkgqcYgG7B-U8dukKjdz41vM1241mwXvdmnMTtG/s1600/IMG_0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhYOv8eimzGhVHONHY1xA8ioL7Q3kHmgyDxz7uFtaPn4UI_KoFDBFcV06-ShKh0cFSV-q6yw6xzl45fQNS1icWwvRJlhUfxtY14NvFjkgqcYgG7B-U8dukKjdz41vM1241mwXvdmnMTtG/s400/IMG_0797.JPG" width="400" id="id_c821_459e_bfb3_622d" style="width: 400px; height: auto;"></span></a></div><br>
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<span style="font-family: Verdana, sans-serif; font-size: large;">So, I have been trying really hard lately to figure out ways to add more veggies to our diets. Stuffed veggies opened a whole new world to me. This is my first attempt. Brooks gave it 10. He said it I should boil the Zucchini a little longer to make it a little more tender (I originally only boiled for 10 minutes). A 10 from Brooks is a HUGE compliment because he's basically a food snob :)</span><br>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This recipe is adapted from about.com by Diana Rattray</span><br>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Ingredients</u></span><br>
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<span style="font-family: Verdana, sans-serif;">1 lb pork sausage</span><br>
<span style="font-family: Verdana, sans-serif;">2 large Zucchini</span><br>
<span style="font-family: Verdana, sans-serif;">1/4 cup chopped onion</span><br>
<span style="font-family: Verdana, sans-serif;">1 tblsp minced garlic (we REALLY like garlic so I probably used 1 1/2 tblsp)</span><br>
<span style="font-family: Verdana, sans-serif;">1/2 cup Parmesan cheese</span><br>
<span style="font-family: Verdana, sans-serif;">1/2 cup crushed slatine crackers (I used red box Zesta)</span><br>
<span style="font-family: Verdana, sans-serif;">1 egg, lightly beaten</span><br>
<span style="font-family: Verdana, sans-serif;">1/4 tsp dried thyme</span><br>
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br>
<span style="font-family: Verdana, sans-serif;">pepper (I lightly covered the entire top of the pan while cooking the meat...I didn't measure)</span><br>
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<u><span style="font-family: Verdana, sans-serif; font-size: large;">Instructions</span></u><br>
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<span style="font-family: Verdana, sans-serif;">Boil the Zucchini whole for 15 minutes. (Keep an eye on it at 15 minutes. You want the Zucchini to be soft enough to 'mash' the inside easily and you want the outside tender because it won't get much more tender when baking it BUT u want it firm enough to hold the fillings).</span><br>
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<span style="font-family: Verdana, sans-serif;">Cut the Zucchini in halves and scoop out the meat inside. Scoop out as much of the meat as you can, however, make sure to leave a least a thin layer or the Zucchini will be too unstable to hold the filling. Put the meat in a mixing bowl and set aside.</span><br>
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<span style="font-family: Verdana, sans-serif;">In a large skillet brown the sausage with the onion. Once everything is cook add the garlic, the thyme, the salt and pepper.</span><br>
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<span style="font-family: Verdana, sans-serif;">In the mixing bowl mash the Zuchinni meat (there will look like there is A LOT of liquid but I promise the crackers and parm cheese will soak it up). Add the egg, 1/2 cup parmesan cheese and cracker crumbs and mix well. </span><br>
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<span style="font-family: Verdana, sans-serif;">Add this mixture to the meat mixture and FULLY integrate it. </span><br>
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<span style="font-family: Verdana, sans-serif;">In a backing dish line up the Zucchini and scoop the filling into the Zucchini. They will be very full but that's a good thing.</span><br>
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<span style="font-family: Verdana, sans-serif;">Sprinkle the tops with a healthy dose of parmesan cheese and bake at 350 degrees for 25-30 minutes. </span><br>
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<u><span style="font-family: Verdana, sans-serif; font-size: large;">Possible changes for future:</span></u><br>
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<span style="font-family: Verdana, sans-serif;">Brooks suggested adding 1/2 cup of shredded cheese (cheddar, mozerella, colby jack, etc) to help bind the filling to the Zucchini better. The filling does slide off a bit but it's still RIDICULOUSLY yummy!</span><br>
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UPDATE::::<br>
To reheat extra Zucchini boats goes WONDERFULLY in the oven at 300 degrees for 15-17 minutes. Keeps the crunch of the Parmesan cheese on top. Brooks tried in the microwave and said it wasn't as good.<br>
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Also, a small amount of cheddar cheese before the parmesan cheese was delicious.<div><br></div><div>2ND UPDATE::</div><div><br></div><div>Ok, if you don’t wanna worry about stuffing the zucchini I’ve got the solution: casserole. That’s right. After you cut open the boiled zucchini simply chop it into chunks and mix it in with the sausage mixture. Top with bread crumbs or crushed up saltines and bake at 350 for 25-30 minutes and bam you have a casserole! <br>
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Bainigí sult as an bia</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-17822115665997730092012-01-27T05:00:00.000-06:002012-05-05T15:31:15.151-05:00Pasta Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqLyCPTOi_WB3Cs8PlW8B6GKwtqPaHuEb_peqAUQiCFv69C_o1AZ2gCJJ20XlkCEQXXZzoVHCDRaZxV8O1966rYafVnp4DLMu-IMFibhRDJi_GVSX9mZQPEES8Pu86EQvUY-ezlrWELkj/s1600/IMG_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqLyCPTOi_WB3Cs8PlW8B6GKwtqPaHuEb_peqAUQiCFv69C_o1AZ2gCJJ20XlkCEQXXZzoVHCDRaZxV8O1966rYafVnp4DLMu-IMFibhRDJi_GVSX9mZQPEES8Pu86EQvUY-ezlrWELkj/s320/IMG_0059.JPG" width="320" /></a></div>
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This is a really easy, quick, and tasty pasta bake! </div>
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Ingredients</div>
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1 lb pasta of your choice (do not use lasagna noodles for this)</div>
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1 jar pasta sauce</div>
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1 jar water (just refill the pasta sauce jar)</div>
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2 lbs ground meat (you can use ground beef, turkey, chicken, sausage...or be authentic Italian and use a beef/sausage mix)</div>
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Shredded cheese ( I prefer colby jack but you can use any cheese you like that melts well)</div>
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*Depending on the type of pasta sauce you use you may wish to add some spices. I typically buy a plain pasta sauce and add garlic, oregano and whatever else I feel like at that time :) You can also add veggies such as squashes, mushrooms...anything that you think will taste good. It's a very versatile recipe and easily customized to you and your family's taste.</div>
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Instructions</div>
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Pre-heat the oven to 350 degrees.</div>
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Bring a pot of water to a boil and add the pasta. You're not looking to cook the pasta all the way, as if you were going to eat it. You want to cook the pasta until it's cooked JUST ENOUGH that you can bend it. You do not HAVE to cook the pasta first, however, I find you get a lot of crunchy bits if you depend on it to be cooked soley in the oven.</div>
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While the pasta is cooking cook your meat through until it is done and drain the fat. </div>
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Next, add the pasta to a glass cooking dish. put the meat in and then stir it to mix evenly with the pasta. Then add the sauce and water and stir so it is evenly distributed. Cover with aluminum foil.</div>
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Cook at 350 degrees for approximately 45 minutes. Remove the dish and foil carefully and top with cheese. Re-cover with the foil and cook for another 10 minutes or until the cheese is fully melted.</div>
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Let the dish cool for at least 5-10 minutes before eating so the sauce has time to thicken.</div>
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**UPDATE**</div>
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This heats up well in the microwave for about 4-5 minutes per slice. I tend to also re-heat things at home in the oven at 300 degrees and this should take about 10 minutes. </div>
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Bainigí sult as an bia</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-45729558853479810532012-01-26T04:02:00.001-06:002012-05-05T15:33:21.614-05:00Pot roast<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pgkncZmWG4gbggsYnyWorGXVpc4XqlGNKW-UOicXBhlcd5FY1OshC2kvuzdVf8sFmYdJ5Q_XPwSMjxlkHScVFqf3Vs1ONwo9pvftpXyKQzhdt5uq4XxNezPNAi3NKu8kDe2dkVYdJUO4/s1600/pot+roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pgkncZmWG4gbggsYnyWorGXVpc4XqlGNKW-UOicXBhlcd5FY1OshC2kvuzdVf8sFmYdJ5Q_XPwSMjxlkHScVFqf3Vs1ONwo9pvftpXyKQzhdt5uq4XxNezPNAi3NKu8kDe2dkVYdJUO4/s320/pot+roast.JPG" width="239" /></a></div>
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This pot roast is super yummy and super easy!<br />
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Ingredients <br />
3-5 lb roast<br />
Baby carrots<br />
Golden potatoes (quartered)<br />
Celery<br />
Onion <br />
1 packet Ranch dressing mix<br />
1 packet Italian dressing mix <br />
1 packet Brown Gravy mix <br />
Salt & Pepper to taste<br />
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1 to 1 1/2 cup water (no more than 1 1/2 cups)</div>
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Place veggies on the bottom, place roast in crock pot, pour on packets and salt and water.</div>
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Cook on low 8-10 hours<br />
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I serve it with white rice, however, you could serve with mashed potatoes and it would be kinda like Shepherds Pie. I find this recipe very flavorful by itself, however, it's very versatile. You could add lemon, garlic, italian seasoning....anything that you like.<br />
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**UPDATE**<br />
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As with any roast, Brooks says that this was better the next day. He did sprinkle the top of his serving with salt to counter the reheating process of the roast. He said about 4-5 minutes on high. </div>
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Bainigí sult as an bia</div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0tag:blogger.com,1999:blog-2152644644604452861.post-90132876559830990152011-12-13T23:32:00.000-06:002015-02-27T14:07:10.264-06:00Tator Tot Casserole<span style="font-family: Verdana, sans-serif;">Tator Tot Casserole</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSLDn5wCocwxKq5oaCVSgLYL4YMSr17YxD1pCknOaLdeU9lQScgM2i5ir_4nloDc3S6SZFOFdM7SVnQEgdaolMCOL3GGzIUYtCTKO13OsAIF8BHCloLuxRLLPcY6HRCpFJXZHFZI2QXM/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKSLDn5wCocwxKq5oaCVSgLYL4YMSr17YxD1pCknOaLdeU9lQScgM2i5ir_4nloDc3S6SZFOFdM7SVnQEgdaolMCOL3GGzIUYtCTKO13OsAIF8BHCloLuxRLLPcY6HRCpFJXZHFZI2QXM/s320/003.JPG" width="320"></span></a></div>
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<u><span style="font-family: Verdana, sans-serif;">Ingredients</span></u></div>
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<span style="font-family: Verdana, sans-serif;">1 lb ground beef</span></div>
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<span style="font-family: Verdana;">1 can cream of mushroom soup</span></div>
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<span style="font-family: Verdana;">1 can cream of onion soup</span></div>
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<span style="font-family: Verdana;">1 tbsp Worcestershire Sauce</span></div>
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<span style="font-family: Verdana;">1 tbsp Ketchup</span></div>
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<span style="font-family: Verdana;">3 cups Tator Tots</span></div>
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<span style="font-family: Verdana;">Shredded cheddar cheese</span></div>
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<span style="font-family: Verdana;">Seasoning salt, peper, onion powder</span></div>
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<span style="font-family: Verdana;">Step 1</span></div>
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<span style="font-family: Verdana;">Cook the beef until browned</span></div>
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<span style="font-family: Verdana;">Step 2</span></div>
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<span style="font-family: Verdana;">Create the sauce - Mix Soups, Worcestershire Sauce, Ketchup & spices (to taste) in a medium bowl.</span></div>
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<span style="font-family: Verdana;">Step 3</span></div>
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<span style="font-family: Verdana;">Combine beef and sauce in a 2-Quart baking dish.</span></div>
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<span style="font-family: Verdana;">Step 4</span></div>
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<span style="font-family: Verdana;">Add cheddar cheese on top of the sauce and add a layer of Tator Tots (take care to make sure all tator tots are laying flat in order to ensure even cooking)</span></div>
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<span style="font-family: Verdana;">Step 5</span></div>
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<span style="font-family: Verdana;">Cook at 425 degrees for 25 minutes.</span></div>
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<span style="font-family: Verdana;">Step 6</span></div>
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<span style="font-family: Verdana;">Cover with another thin layer of shredded cheese and cook for an additional 10 minutes.</span></div>
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**UPDATE**<br>
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This recipe heats up well in the microwave about 4-5 minutes per pieces. If you have extra cheese left over you may want to retop with a little. I re-top with a little cheese in the oven at 300 degrees for 10-15 minutes. </div><div align="left"><br></div><div align="left">Cook in the crock pot 2-3 hours.</div>
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<span style="font-family: Verdana, sans-serif;">Bainigí sult as an bia</span> </div>Mandyhttp://www.blogger.com/profile/11581308006904278796noreply@blogger.com0