Simple Salsa Rice Side Dish

We were having Taco Tuesday and wanted a quick and easy side dish other than refried beans.  I didn't have any Spanish rice mixes in the house, so this recipe was born.  It is easy and quite tasty.  

1 cup chunky salsa 

1 1/2 cup water

1 Tablespoon butter

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 cups instant rice

Chopped green onions or parsley to top. 

Pour the first 5 ingredients in a saucepan or large skillet that has a lid.  Stir and bring to a boil.  Add instant rice.  Stir a couple of times.  Remove from heat and cover with lid.  Rice will be ready in 5-8 minutes.  When done, stir and place in serving bowl.  Sprinkle with green onions/parsley.  

Note:  You can toss in a handful of frozen corn kernels when you add the rice to the salsa mixture.  

Cheesy Cauliflower Casserole

Not only is this a tasty casserole, it is super easy to make. Even people that don't like cauliflower will love this! It is so good and creamy.  It is wonderful side dish instead of potatoes.  It is great dish for covered dish get-togethers/potlucks.

1 ½ large heads cauliflower or 2 16-ounce packages of frozen cauliflower
½ cup heavy cream
4 Tablespoons butter
3 cloves garlic, minced
2 cups grated white cheddar
1 cup freshly grated Parmesan
½ Tablespoon dried thyme
Freshly ground black pepper

Preheat oven to 350 degrees. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.                                                                        Slice butter into thin slices and then divide each slice into four pieces.                  Mix the cheddar and Parmesan cheeses in small bowl.                                      Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, pepper, thyme. Top with half of the cheese mixture. Make a second layer following the directions of the first.  Bake until cheese is melty and deeply golden, 30-40 minutes.                                Let cool 5 minutes, then serve.

Easy Chicken Pot Pie

If you are looking for a quick and easy comfort food dinner, here you go. I love pot
pies and wish I had the talent to make my own crusts, but store-bought crusts are what I use. If you want to make them yourself, feel free. 

2 deep dish pie crusts—thawed
3 Tablespoons butter
1 ½ pounds of chicken
¼ cup diced onion
1 can of mixed vegetables, drained or 12 ounces frozen mixed vegetables, slightly thawed
1 can of cream of chicken soup
¼ tsp. pepper
½ tsp. garlic powder
½ Tablespoon Worcestershire sauce
¼ cup of milk

1 egg for egg wash on crust

 Preheat oven to 375 degrees.  Dice chicken into bite size pieces.  Melt butter in a large skillet.  Add in chicken, onion, pepper, and garlic powder.  Sauté until chicken is completely done.  Add all other ingredients except egg, and mix well.  Pour mixture into one of the pie crusts.  Take other pie crust out of aluminum pan and flatten, pieces together to make a top crust.  Beat egg in a small bowl and lightly brush the top crust. (This will help in browning the crust.)Cut 4-6 slits in the top crust.    Place pie on a baking sheet and bake for 25-30 minutes until top crust is golden brown.

 

Creamed Potatoes

Many people in the area in which I live call mashed potatoes "creamed" potatoes, but "creamed" potatoes to me are what my mother called potatoes in white sauce.  I love these.  They are a perfect side dish to most meats. Some people toss in peas with the potatoes.  That is great as well.   

2 pounds of potatoes, scrubbed, peeled and sliced in ¼ inch round cuts
(When I use red potatoes, I don’t peel them)
4 Tablespoons butter
4 Tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika

1 teaspoon sugar
1 Tablespoon Worcestershire sauce
2 cups of whole milk  (more if needed)
Parsley to top
 

 

Wash and slice potatoes.  Place in pot, cover with water and a dash of salt.  Bring to a boil, reduce to low boil and boil 5-7 minutes, until just fork tender. Drain.  While potatoes are boiling, melt butter in large deep skillet over medium high heat.  Once butter is melted, sprinkle in flour and stir until flour and butter are totally incorporated and begin to lightly bubble.  (DO NOT LET FLOUR BROWN—reduce heat as needed.  Slowly pour in 1 cup of milk, whisking the entire time.  Reduce heat to low. Add salt, pepper, paprika, sugar, and Worcestershire sauce.  Add ½ cup of milk. Whisk.  If too thick, add remaining ½ cup of milk.  If sauce is a nice gravy, pour in drained potatoes and spoon sauce over potatoes until all are covered. If sauce is too thick, add more milk until you have a smooth light sauce.  Cook on low for 3-5 minutes.  Sprinkle with parsley. 

 

Butter Dip Buttermilk Biscuits

OH, MY GOODNESS!  You must try these.  This is not my original recipe.  A friend shared it with me.  It comes from The Country Cook.  Here is the link https://www.thecountrycook.net/butter-dip-biscuits/

1/2 cup salted butter (1 stick)
2 1/2 cups all-purpose flour
1 1/2 tbsp granulated sugar
1 tbsp baking powder

1 1/2 tsp salt
1 3/4 cup buttermilk (do not substitute regular milk)
 
Preheat oven to 450F degrees.
In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
Put melted butter into an 8x8 baking dish.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.
 
Cut the dough into 9 squares. This will help with cutting later when they are done too.
Bake for about 20-25 minutes, rotating dish once during baking.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Pineapple Chicken

I found this recipe on Taste of Home.  I made a few minor adjusts.  We enjoy it and I hope that you will like it as well.  We enjoy this with Zatarain's Caribbean Rice Mix.

3 medium boneless skinless chicken breast, chunked
2 Tablespoons olive oil
seasoned salt and pepper
1 large red onion, chunked
1 large red bell pepper, chunked
1 large green bell pepper, chunked
1 20 ounce can crushed pineapple (don't drain)
4 Tablespoons brown sugar
2 Tablespoons cornstarch
1/4 cup soy sauce
1/4 cup pineapple juice, orange juice, chicken broth or ginger ale ( I have enjoyed any of these ways!)
2 tsp. surachai 
1 tsp. garlic powder

In a large skillet with lid, head olive oil.  Brown chicken that has been seasoned with seasoned salt and pepper.  Add bell peppers and onion.  Cook for about 4 minutes or until vegetables begin to soften.  Remove from skillet.  Add all other ingredients to skillet and stir well, bring to boil stirring the entire time.  Let boil for 2 minutes to start thickening.  Return chicken, bell peppers, and onions.  Reduce heat to low, cover with lid and let simmer for 15-20 minutes.  Stir occasionally. 

Kay' Garlic Butter and Red Pepper Steak Tips

I found the basic principal of this recipe online a couple of years ago and made some adjustments. We find this main dish easy to prepare and delightful to eat.  It is great along with potatoes, rice, or pasta. 

1 ½ - 2 pounds sirloin steak, cut into bit size pieces

1 Tablespoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon seasoned salt

2 Tablespoons olive oil

4 Tablespoons butter

6 gloves minced garlic

1/4 teaspoon red pepper flakes

1-2 Tablespoons Worcestershire sauce

Fresh parsley to garnish.

Place steak pieces in a large bowl with a lid  Sprinkle garlic powder, black pepper, and seasoned salt on top.  Put on lid and shake the meat around to fully season them.  Let meat rest and take in flavor for 10-15 minutes.  

I find that cast iron skillets work best for cooking this and you want it on high heat to sear the meat  Heat skillet on high for 1-2 minutes.  Add olive oil, butter and minced garlic.  Cook stirring the entire time for 2-3 minutes or until garlic begins to brown.  Don't let it burn.  Pour up half the butter, oil and garlic mixture.  Let it sit in a covered boil.  Add red pepper flakes and Worcestershire sauce to the remaining garlic butter mixture in the skillet.  Add steak and cook 4-5.  Don't stir often--let them sear.  Check for meat for desired done-ness.  When ready, turn off heat, pour the extra garlic butter mixture on top and garnish with chopped fresh parsley.  

Cashew Cole Slaw

There is a recipe that has been around for a long time called Chinese Cole Slaw that uses ramen noodles, but this one does not. Personally, I like this recipe much better.  The basis for the recipe came from a cooking show.   Then I found another recipe online and combined the two to enjoy this quick, easy, and tasty side dish.


4 slices of bacon, fried and crumbled
1 bag of coleslaw mix (with carrots and red cabbage)
2 green onions, sliced
1 small red onion, sliced (optional)
1 cup roasted cashews

Dressing:
1 1/2  cup mayonnaise
2 Tablespoons Dijon mustard or Grainy Creole Mustard (which I prefer)
1/3  cup sugar
1 Tablespoon lemon juice or apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon pepper


Whisk all ingredients of dressing together until smooth.  
In a large bowl, mix the cole slaw, red onion slices if using, 1/2 of the crumbled bacon, and 1/2 cup of cashews.  Pour dressing on top and toss until well coated.  Cover and refrigerate for at least 2 hours.  Top with remaining cashews, bacon,  and green onions before serving.  


NOTE:  The original recipe called for added cauliflower, which is a great and healthy addition to the salad.  Use about 10 ounces.  

Chinese Crockpot Ribs

I found the original version of this recipe on Taste of Home.  I just tweeked it a  little to give it the KP touch.  This is an easy and very tasty recipe that results in a wonderful meal.  I have also included my lemon zest rice that is great served along side of these ribs. 

3 pounds of country style or 4 pounds of bone in pork ribs (separate)
1/4 cup  low-sodium soy sauce
1/3 cup orange marmalade
3 Tablespoons ketchup
2 garlic cloves, minced
1/2 teaspoon ground or fresh mince ginger
1/2 teaspoon pepper

To thicken sauce after ribs are cooked
3 Tablespoons cornstarch
1/4 cup water

Place ribs in crock pot that you have sprayed with cooking spray or lined with a liner.  Combine all other ingredients in a small bowl and mix until marmalade is thoroughly incorporated and sauce is nearly smooth.  Pour sauce over ribs.  Cook on low for 6-8 hours.   Remove ribs from crock pot and  place them on a large serving platter. Cover with foil to keep warm. Remove the sauce to a medium sauce pan. Thicken with the cornstarch that you dissolved in 1/4 cup of cold water. Bring to boil and cook, stirring the entire time for 7-10 minutes. You want the sauce to be sticky thick.  Pour over ribs and serve with rice.






Lemon Rice 
1 cup of water
1 cup of chicken broth
juice of one lemon (about 2 Tablespoons)
2 teaspoons butter
1 cup long grain rice
1/4 teaspoon basil
1/4 teaspoon lemon zest
1/4 teaspoon of lemon-pepper seasoning
1 green onion sliced small

In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper and green onion.

Kay's Classic Meatloaf

My father loved meatloaf, so we often had it for supper.  In fact, it was one of the first recipes I learned from helping my mother make it for dinner, so this really isn't my recipe. My mother never measured ingredients; she "eyed" them and they just came out perfect.  I had to figure them out. I hope you enjoy this meatloaf as much as my father did.  

Meatloaf ingredients:

1 ½ lb. 90% lean ground beef

1 cup dried bread crumbs (I usually use Italian bread crumbs)

1 medium onion, diced

1 small green pepper, diced

1 Tablespoon parsley flakes

½ Tablespoon Italian blend seasonings

½ cup milk (optional--use only if ingredients look dry)

2 eggs, beaten

3 Tablespoons ketchup

1 Tablespoon Worcestershire sauce

3/4 tsp. salt

1 tsp. garlic powder

½ tsp. ground black pepper

¾ cup shredded sharp cheddar cheese (optional)

For the Topping Sauce:

8 ounces ketchup or canned tomato sauce

2 Tablespoons. packed light brown sugar

dash of garlic powder

dash of pepper

dash of Worcestershire sauce  

Preheat oven to 350 degrees.

In a large bowl, combine all meatloaf ingredients.  Use your hands to mush and mix these ingredients together until well combined.

Add the meat mixture to a loaf pan.  Pat the meat down into an even layer. Or, form a loaf in a large making pan with sides. 

Cover with foil and bake for 45 minutes

In a small bowl, add all topping/sauce ingredients. Stir to combine.

Remove meatloaf from oven.  Remove foil. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 35 minutes.

Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

Egg Roll in a Bowl

With the arrival of the KETO diet, one of the recipes on many tables is the egg roll in a bowl.  There are lots of them online.  The first I used was online.  I have adapted my recipe through trial and error and here is the one my family enjoys most.  We generally use ground pork when we make ours, but there are lots of options.

1 lb (16 ounces) ground pork, beef, or turkey

1 ½  teaspoons minced garlic (I used the preminced in a jar at times)

1 small onion, diced

14 ounces shredded cabbage* or coleslaw mix (green and purple cabbage with carrots)

2 Tablespoons low-sodium soy sauce

1 teaspoon ground ginger

2 teaspoons sriracha (optional)

½ Tablespoon garlic powder

½ teaspoon ground pepper

1 Tablespoon sesame oil

2 Tablespoons sliced green onions

Heat a large skillet over medium-high heat. Add ground meat, diced onion, and minced garlic, and cook, stirring, until meat is no longer pink. Drain; return meat mixture to skillet.

Add slaw, garlic powder, sesame oil, and pepper.  Stirring frequently, cook 5-7 minutes or until cabbage is softened/wilted. Add soy sauce, mix well and cook 1-2 more minutes.  

Remove skillet from the heat. Stir in siracha if using.  Sprinkle with green onions.  Serve.

*If all you have is shredded cabbage, add 1/3 cup of shredded carrots

Denver Scrambled Eggs

I love a good omelet. Both my parents made great ones, but I have never been talented in flipping omelets, so when I saw a chef on the Today show make Denver Scrambled Eggs, I couldn't wait to try them myself.   Here is the recipe I got from the show.  Enjoy!

2 tsp olive oil

½ medium yellow onion, diced

½ medium green bell pepper, diced

2 green onions, sliced

6 oz smoked ham steak, diced

1 Tbsp butter

8 large eggs

dash of salt and pepper

4 ounces shredded sharp cheddar cheese

Heat a large non-stick skillet over MED heat.  Add olive oil, then add onion and both bell peppers.  Cook, stirring often, until tender, but still vibrant, about 3 minutes. 

Add diced ham and cook 1-2 minutes more.  While ham is cooking, add eggs to a mixing bowl.

Reduce heat to LOW and add butter to skillet.  Whisk eggs vigorously until no streaks remain, then pour into skillet with the onion/pepper/ham mixture.

Use a rubber spatula and cook, stirring frequently, until eggs bind with the onions, peppers and ham and eggs appear scrambled and wet, but no longer runny.  Season with salt and pepper, to taste.

Remove from heat, sprinkle with cheese and green onions and cover loosely with foil.  Serve hot.

Kay's Easy Mushroom Rice Side Dish

Rice has always been one of my favorite foods.  I like it any way I can get it.  This is a quick side dish and a great way to use leftover rice. Perfect with beef, chicken, fish, or pork!

1 ½ cups of cooked rice that is at room temperature

½ stick butter

½ cup chopped onion

¼ cup diced bell pepper

1 Tablespoon chopped parsley

1 rib celery finely chopped

1 toe of garlic, chopped

1 4-ounce can of sliced mushrooms or sliced fresh mushroom (about 10)

½ teaspoon garlic powder

½ teaspoon pepper

½ teaspoon seasoned salt

1 ½ Tablespoons Worcestershire sauce

Optional:  chopped green onions for topping

In a large skillet, melt butter, sauté garlic for about 2 minutes, add all other vegetables and continue to sauté until softened. (About 5 minutes on medium heat).  Add rice, garlic powder, pepper, seasoned salt, and Worcestershire sauce.  Toss around until well mixed.  If it seems too dry, add more butter 1 Tablespoon at a time, but you want the rice to stay firm, not wet and mushy.  Sprinkle with chopped green onions.  

Pasta with Roasted Vegetables

This recipe is my version of several that I have seen online.  It makes a wonderful meatless meal or side dish.  I hope that you will like it. 

2-3 medium zucchini, trimmed and cut into 1/2-inch pieces

10-15 cherry or grape tomatoes, cut half

2 garlic cloves, thinly sliced

1 small purple onion, cut in ½ inch pieces

4 Tablespoons olive oil

salt and pepper to taste

1 pound long linquine or pasta of your choice

½ cup of reserved pasta water

2 Tablespoons parsley, chopped or dry flakes

¼ cup grated Parmesan cheese, plus more for serving

¼ teaspoon of red pepper flakes (optional)

Preheat oven to 450 degrees.  Line a long baking pan with foil.  In a large bowl, place chopped zucchini, sliced tomatoes, chopped onion, sliced garlic, 3 Tablespoons of oil and salt and pepper to taste.  Toss to coat veggies with oil.  Pour on baking pan so that all veggies are in a single layer.  Bake 20-25 minutes or until zucchini is lightly browned.  While veggies are roasting, bring a large pot of water to a boil and boil pasta for 10-13 minutes.  You will need to reserve ½ cup of the pasta water when you drain pasta.  When pasta and is cooked, drain (keeping the ½ cup pasta water to the side).  Return pasta to pot.  Toss with the remaining 1 Tablespoon olive oil.  Cover pasta pot with a lid.  Remove roasted veggies from oven when they are ready.  Pour the ½ cup of pasta water on the baking pan.  Using a wooden spoon, scrape all the “browned” vegetable juice spots on the foil into the veggies and water.  If you are using red pepper flakes, add them now.  Pour vegetables and baking juice on to pasta, add parsley and Parmesan cheese.  Toss and serve.  Sprinkle a little cheese on top and enjoy!

Pulled Pork and Tater Tot Casserole

There are several recipe versions of this in cook books and online, but this is my version.  It is a quick evening meal and wonderful to take to potlucks.

2 cups (16 ounces) of barbecued pulled pork or chicken (you can find already cooked containers for this in your grocery store or you can make your own)

1 16-ounce can baked beans (I use Bush’s brown sugar baked beans)

30-40 tater tots

2 cups of shredded cheddar or Colby Jack cheese

5 strips of bacon, fried and crumbled

½ onion, finely diced

sour cream

Preheat oven to 425 degrees.  Spray a casserole dish with cooking spray. Spoon baked beans in the bottom of dish, top with pulled pork/chicken, and line the tater tots across the meat.  Bake for 15-20 minutes or until tater tots are starting to brown and crisp.  Remove from oven and top with shredded cheese, bacon, and onions.  Bake for an addition 8-10 minutes until cheese is completely melted and bubbly. 

Top each serving with sour cream. (optional)

Note:  Many recipes that I have read use diced green onions, but we use yellow onions instead.  You decide. 

Zesty Italian Roasted Asparagus

This is not my original recipe, and I honestly don't remember where I originally found it. What I do know is that we love it. 


1 pound of fresh asparagus spears, cleaned and woody ends removed
4 Tablespoons Zesty Italian salad dressing
4 Tablespoons shredded fresh Parmesan cheese
2 Tablespoons Italian bread crumbs
1/2 Tablespoon olive oil

Preheat oven to 400 degrees.  Line a baking sheet with foil or parchment paper.  Lightly spray the foil/paper with cooking spray. In a small bowl, mix olive oil and bread crumbs. Pour salad dressing in a zip block bag.  Add cleaned asparagus spears.  Toss for a few good shakes.  Lay spears on baking sheet.  Sprinkle with cheese and top with bread crumb mixture. 
Bake for 7-10 minutes depending on the size of the asparagus and bread crumbs are lightly browned.

Kay's Broccoli and Rice Casserole

I combined four recipes to arrive at this casserole.  It is wonderful  for pot luck dinners and any time you want something other than steamed broccoli for dinner, and its a great way to use leftover rice or broccoli This
is great as a side with almost all meats, but we really like it with ham or baked chicken.


2 cups cooked rice
1 16 ounce bag of frozen broccoli pieces
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup  chopped bell pepper
2 Tablespoons butter
3 Tablespoons cream cheese
2 Tablespoons creole mustard
1/2 cup sour cream
1 1/2  cups shredded Colby Jack Cheese
salt and pepper

Preheat oven to 350 degrees.  Heat a sauce pot with water and when it comes to a boil, add frozen broccoli.  Boil for 3-4 minutes.  Drain immediately and rinse in cold water.  Put cooked rice in a large mixing bowl.  Add drained broccoli pieces. In a small skillet melt 2 Tablespoons of butter, saute onions and bell pepper in melted butter.  When vegetables are tender, remove from heat and add cream cheese.  Mix until cream cheese is melted.  Pour this mixture in bowl with rice and broccoli; add mustard, sour cream, cream of chicken soup, salt and pepper and 1 cup of cheese.  Mix well.  Pour mixture into casserole dish that has been sprayed with cooking spray.  Cover with foil and bake for 30 minutes.  Remove foil and top with remaining 1/2 of cheese.  Bake for 5-10 more minutes or until cheese is melted and bubbly.

You can also make this casserole with a frozen veggie blend of broccoli, cauliflower and carrots. (I think I enjoy it this way more than just broccoli.)

Fried Zucchini

In the 1980s there was a craze for beer batter batter for frying vegetables.  This is the recipe that my mother taught me. It makes a great dipping batter for frying any vegetable.  But, we use it mostly for zucchini.  I prefer to cut the zucchini in sticks, so they can be dipped much easier in ranch dressing! 

1 ½ cup of vegetable oil

2-3 zucchinis cut into sticks (see note at bottom)

2 eggs, beaten

½ cup of cornstarch

1 ½ cup all-purpose flour

½ teaspoon garlic powder

½ teaspoon seasoned salt

¼ teaspoon black pepper

pinch of cayenne pepper (optional)

1 ½  cup water

½ cup beer (optional—if you don’t want to use beer, use water)

Grated Parmesan for garnish

Wash and slice your vegetable, pat dry with paper towel.   Heat oil in a deep stick or pot for frying.  While oil is heating, in a large bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne (optional).  Pour in eggs, water, and mix. Pour in beer slowly (it might get foamy; that is ok).  You want the batter to be the thickness of pancake batter.  If it is too thick, add more water 2 tablespoons at a time until you have the right consistency.  Place 8-10 veggie pieces in batter and make sure they are coated.  Drop in hot oil.  Fry until golden brown.  Place on paper towel to drain while frying the next batch.  Sprinkle with grated Parmesan before serving.  Great with marinara sauce and ranch or dill dip.  

NOTE:  Rinse zucchini and pat dry. Trim off ends. Cut zucchini horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece of zucchini in half the long way. Then cut each of those pieces in half the long way. Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds can affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. Each strip should have an edge of green skin on it.

   

Italian Pizza Pasta Bake

I found the idea for this dinner casserole online one evening when I forgot to take out meat for dinner but had some pepperoni.  Since then I have adapted this recipe to include Italian sausage or ground pork and other things we like on our pizza.

3 cups of uncooked bow tie, wagon wheel or other sturdy larger pasta shape

1 pound of ground Italian sausage

1 6-ounce package of pepperoni, cut into quarters, except for 20 slices for topping

1 14-ounce jar of marinara sauce (I like Emeril’s)

1 can diced tomatoes (do not drain)

1 medium onion, diced

1 small bell pepper, diced

1 4-ounce can sliced mushrooms, drained

1 4-ounce can sliced black olives, drained

3 Tablespoons olive oil

1 Tablespoons Italian seasonings

1 Tablespoon sugar

½ Tablespoon garlic powder

½ teaspoon black pepper

1 ½ cups Italian blend shredded cheese

½ cup shredded Parmesan cheese

Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.  In a large pot, boil pasta in lightly salted water.  While pasta is cooking, heat olive oil in a large skillet.  Add sausage, onions, and bell pepper.  Cook until sausage is no longer pink and onions and pepper are softened.  All diced tomatoes, marinara sauce, mushrooms, Italian seasonings, sugar, garlic powder, black pepper, and the quarter pepperoni slices.  Bring to a boil and then simmer until pasta is done.  Drain pasta and return to large pot.   Add black olives to sauce and meat mixture.  Pour sauce over pasta; mix.  Add 1 cup of Italian blend cheese and ½ cup of parmesan cheese.  Mix.  Pour into casserole dish.  Sprinkle the remaining ½ cup of Italian blend cheese on the top and then arrange the whole pepperoni slice on the top of the cheese.  Bake of 40-45 minutes. 

Creamy Cheesy Chicken Bake

My daughter has always joked, “Give my mother a can of cream of something soup, and she will make you a great dinner.”  It is true; I love to cook with cream soups.  Here is a recipe that I threw together one night, and my husband loves it.  It has become one of our go-to recipes. It is perfect with a side of rice or pasta.  We enjoy putting some of the extra sauce on top of rice/pasta.

4-6 boneless skinless chicken breasts or thighs

1 small onion, diced

½ bell pepper, diced

1 can of cream of chicken soup

1 can of cream of celery soup

1 (4 ounce) can sliced mushrooms, drained

1 cup of shredded cheese, divided into ¾ cup and ¼ cup portions (I have use lots of varieties, but our favorites are Fiesta Blend or Colby Jack for this dish)

1 teaspoon garlic powder, plus some for chicken

½ teaspoon pepper, plus some for chicken

½ teaspoon seasoned salt, plus some for chicken

Preheat oven to 350 degrees.  Lightly season both sides of chicken pieces with garlic powder, seasoned salt, and pepper.  Place chicken in a casserole dish that has been sprayed with cooking spray.  In a bowl, mix together onion, bell pepper, cream of chicken soup, cream of celery soup, mushrooms, 1 tsp of garlic powder, ½ teaspoon pepper, ½ teaspoon seasoned salt and ¾ cup of shredded cheese.  Spoon mixture on top of each piece of chicken.  Pour any remaining sauce around the pieces.  Bake, uncovered, for 40 minutes.  Remove from oven, check to make sure chicken is cooked through (170 degree/clear juices).  Sprinkle remaining ¼ cup of cheese on top and return to over until cheese is melted and lightly browned—about 5 minutes.

Crockpot Sticky Chicken

I adapted this recipe from one I found online at https://blogghetti.com.   It is wonderful as it is written
there, but I made a few changes based on my family's tastes.  It is wonderful recipe to leave cooking while working.  However, the longer it cooks the more likely it is for the chicken to fall apart, so if you want whole pieces of chicken to serve, I recommend no more than 7 hours on low, but if it does begin to fall apart, shredded chicken on buns!

4-6 pieces of boneless skinless chicken breasts or thighs
1 cup of apricot preserves (peach and pineapple work as well)
1 cup of your favorite barbecue sauce (I like Kraft's honey or Sweet Baby Ray's)
1 teaspoon of smoked paprika
1 packet of low sodium dry onion soup mix (do not mix with water)
2 Tablespoons of water
Salt, pepper and garlic powder
2 dashes of hot sauce (optional)

Spray the insides of the crockpot ( or use a disposable liner).  Season the chicken pieces with salt, pepper and garlic powder.   Place in the crockpot.
In a medium bowl, mix apricot preserves, barbecue sauce, smoky paprika, and hot sauce (optional).
Pour over chicken.
Sprinkle dry onion soup mix on the tops of each piece of chicken.  Sprinkle the soup mix with the two tablespoons of water.
Cover.  Cook on low for 5-7 hours.

NOTE:  You can also use drumsticks with skin and bones in the recipe.

Sweet and Savory Garlic Chicken

This is a quick and amazingly delicious way to cook chicken.  The chicken turns out moist and well-seasoned.  They will come back for seconds.

4 boneless, skinless chicken breasts or thighs

3 Tablespoons of olive oil

4 cloves of garlic, minced (6 tsp. pre-minced)

4 Tablespoons of brown sugar

½ teaspoon cracked black pepper

¼ teaspoon of smoky paprika

1 Tablespoon butter
Seasoned salt

Preheat oven to 400 degrees. Sprinkle both sides of chicken pieces with seasoned salt. Use the tablespoon of butter to fully coat the bottom and sides of an oblong baking dish.  In a small skillet, heat olive oil over medium high heat and add garlic.  Saute for 4-5 minutes or until garlic is just beginning to brown.  Remove from heat and let cool for a couple of minutes.  Add brown sugar, paprika,  and pepper.  Mixture will be thick or paste-like Place chicken cut side down in baking dish and brush/spoon mixture on tops of chicken to fully coat the tops.  Bake for 25-30 minutes until chicken reaches 165 degrees and juices run clean.  Turn on broiler and broil for 2-4 minutes.  

Yam Patties

When my daughter was younger, the only way she would eat sweet potatoes is if I prepared them this way.  This a great side dish.  It provided just enough sweetness to balance a savory meal.

8 frozen pre-made sweet potato patties

1/3 cup brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground ginger

½ tsp. salt

½ tsp. pepper (yes, pepper)

2 Tablespoons honey

5 Tablespoons softened butter

¼ cup finely chopped pecans (optional)

Preheat oven to 350 degrees.  Mix brown sugar, cinnamon, nutmeg, ginger, salt, pepper, honey, and butter in the bottom of a casserole pan or cask iron skillet.  Lay sweet potato patties on top of the mixture.  Bake for 8 minutes.  Remove from oven and carefully turn over the patties. (If using pecans, sprinkle the pecans on top of the patties and spoon a little of the buttery mixture at the bottom of the pan on the top of the pecans.)  Return to oven and bake for 8-10 minutes. 

Flaky Cheddar Biscuits

I found this recipe online at BAKERMAMA and it is wonderful.  The key is the buttermilk! 

With just 5 ingredients and 15 minutes you are going to bake the flakiest, butteriest, cheddar biscuits you'll ever eat!

This recipe makes 12 biscuits.

2 cups self-rising flour

1 Tablespoon granulated sugar

½ cup + 4 tablespoons cold unsalted butter, divided

1 cup lowfat buttermilk

2 cups sharp cheddar shredded cheese

Preheat oven to 450°F. Butter a large baking sheet or round baking pan and set aside.

In a large bowl, whisk together the flour and sugar. Cut in ½ cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.

Flatten the dough out to ½-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to ½-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.

Cut dough into rounds with a 2-1/2 inch round dough cutter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.

Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter.

Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.

You can toss in some garlic powder, parsley flakes/finely chopped chives, and cracked pepper for a spicy biscuit that is amazing as well.

Crock Pot White Beans and Ham

I enjoy red beans, but honestly, navy beans or Great Northern beans are my favorites. I enjoy cooking them in my crock pot, especially on laundry days.  Although my mother cooked hers on the stove top, she is the person who taught me this wonderful recipe. In her traveling as a military wife, a woman that my mom rented a house from taught her to use the nutmeg with white beans and she always add just a small amount to her beans. 
1 pound of white beans/navy beans, rinsed and sorted
1 32 oz. box beef broth (this makes it taste so much better than just water)
2-3 cups of water (use two cups if you like a thicker broth/ 3 cups if you want thin broth)
1 large onion, diced
1 medium green pepper,diced 
1 red bell pepper, diced
2 stalks of celery, diced
3-4 green onions, diced
3 T.  parsley flakes
2 large bay leaves
1 T. garlic powder
1/2 T. black pepper ( I like pepper-feel free to reduce to your taste)
1/2 T. seasoned salt
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg (yes, nutmeg!)
1 ham bone or two ham hocks 
1 cup diced ham 
6 slices of bacon cut into 1-inch pieces (do not fry)
YOU CAN ADD SOME SAUSAGE TO THIS RECIPE IF YOU WANT MORE MEAT IN THE DISH.

Put all items in the crock pot and cook on low for 6-8 hours.  Twenty minutes prior to serving if your ham hocks haven't fallen apart, remove from crock pot and shred the meat from them and return them to the pot until ready to serve. Serve with white or  brown rice. The beef broth works magic in the area of flavor.