Creamy Chicken Noodle Soup

I found this recipe via the internet.  It is very tasty and perfect for cool weather.

3 tbsp unsalted butter

1 medium onion, diced (optional)

2-3 cloves minced garlic

2 medium carrots, sliced or cubed

2 stalks celery, sliced

6 cups low-sodium chicken broth (or more for a thinner soup)

1 lb cooked chicken, shredded or diced

2 cans (10.5 oz) cream of chicken soup

1 ½  cup half-and-half (or heavy cream)

1 package (12 or 16 oz) frozen Reames egg noodles

½  tsp dried thyme (optional)

1 tbsp dried parsley

½ tsp paprika

½ tsp

1 bay leaf

Additional Salt and black pepper to taste

 

Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.  Add parsley, pepper, and thyme and continue to saute for 2 minutes. 

Into 1 cup of the chicken broth stir in paprika.  Then pour that cup and the other cups into the pot. Add canned soups and whisk together well. Add bay leaf.  Bring the mixture to a boil.  

Stir in the frozen Reames noodles and chicken Reduce the heat to a simmer and cook according to the package directions or around 25 minutes or until the noodles are tender, stirring occasionally. 

Stir in half and half and simmer for 15 minutes. Do not bring a full boil after adding the cream.  Remove bay leaf and serve. 

No Knead Rustic Cheese Bread

This is the viral no knead bread that has been all over the internet for about a year.  It is great.  I have included a few add-ins at the bottom.

1 ½ cups warm water

2 1/4 teaspoon of dry yeast

• 3 ¼ cups all-purpose flour
• 1 tsp salt
• 2 cups shredded cheese (cheddar or mozzarella are common)

Optional: Garlic powder and onion powder 

1. Mix: In a large bowl, combine warm water, yeast, flour, salt, and optional seasonings until a shaggy dough forms. Stir in the cheese.
2. Rise: Cover the bowl and let the dough rise at room temperature for 1 to 1.5 hours.
3. Shape & Bake: Place the dough on parchment paper, flour your hands, shape it into a round loaf, and place it still on top the parchment paper in a Dutch oven or on a baking sheet. Bake covered at 450°F (230°C) for 20 minutes, then uncovered for another 5-10 minutes until golden brown.

Great add-ins:  sliced pickled jalapeños, sliced green or black olives, sun-dried tomatoes, pickled artichoke hearts.  Make sure to pat all dry before adding to the dough.  Add when tossing in the cheese.

White Chicken Lasagna Soup

This is not my original recipe.  I found it online and make a few adjustments.  This is a very filling soup:  very rich and creamy and not to forget very tasty.  

2 boneless skinless chicken breast, cut in half

1 Tbsp olive oil

6 Tbsp butter

1 onion, diced

2 large carrots, diced

2 ribs celery, diced

6 cloves garlic, minced

1/3 cup all-purpose flour

6 cups chicken broth

2 cups heavy cream

1/2 tsp salt 

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

2 Tbsp Italian Seasoning blend

2 cups fresh chopped broccoli

10 lasagna noodles, broken into1-2 inch pieces

5 ounces shredded Parmesan cheese

Kinders Blend or seasoned salt, pepper and garlic powder (not included in the amounts above)

Season the four pieces of chicken breasts with seasoned salt, pepper, and garlic powder.  In a large stock or soup pot heat 1 tablespoon of olive oil and 2 tablespoons of butter until fully melted and mixed.  Cook the breast pieces until fully cooked. Remove to a plate. Cut chicken into small pieces and let it rest will cooking the broth.  To pot add 4 tablespoon butter to remaining oil and chicken drippings mixture. At medium high heat, add diced onion, diced carrots, and garlic. Cook vegetables for 4-5 minutes, add garlic and continue to cook, stirring often and continue to cook 3 more minutes.  Sprinkle in flour, stirring completely.  Continue to cook for another minute or two to eliminate the raw flour taste.  Slowly add chicken broth and heavy cream, continuing to stir. Add garlic powder, pepper, onion powder, salt, and Italian seasonings.  Bring to a boil and add chopped broccoli and the 10 broken lasagna noodles. Simmer for 15 minutes or until noodles are tender. Stir in Parmesan cheese and cooked chicken. Stir well and taste.  Add more seasonings if needed.  Let simmer for 10 more minutes.  Serve warm and enjoy. 

Popover Pizza Casserole

 I saw this recipe on a Facebook reel and kicked it up a bit and results were good.  It is great for a weeknight meal with a side salad.  Forty minutes and you are on the table.

1.5 pounds of ground beef (I use 1 pound of ground beef and .5 pound of loose Italian sausage)

1 diced onion

1 diced green bell pepper

1 Tablespoon minced garlic

1 Tablespoon Italian Seasoning Blend

Seasoned salt and pepper to taste

2 cups marinara sauce (the original recipe called for pizza sauce, but I prefer marinara)

8-10 slices of Mozzarella cheese

Topping

1 cup all-purpose flour

1 Tablespoon oil

1 cup milk

1/4 teaspoon salt

2 eggs, slightly beaten

1.5 cups shredded Parmesan cheese

Parsley flakes to garnish

Preheat oven to 350 degrees. Brown meat in a large skillet with peppers and onions.  Once brown add in garlic, Italian seasoning, marinara sauce, salt and pepper.  Stir to all combined.  Let come to a quick boil, reduce to simmer and let cook for 10 minutes. While simmering, mix the topping except for cheese and parsley.   Pour meat mixture into a 9x13 baking dish.  Top with the slices of Mozzarella cheese to make sure all meat has cheese on top.  Pour topping batter on top, fully covering the cheese.  Then cover with Parmesan cheese.  Sprinkle parsley on top.  Bake 25 minutes until cheese is melted and golden.

Chicken Cobbler

This recipe is not mine.  It has been shown on Facebook and TikTok for a couple years.  I believe it was created by The Barefoot Neighbor, but no matter who created it, we surely enjoy it.  

1 stick Butter

1 Rotisserie Chicken, shredded

1 Box of Red Lobster Cheddar Bay Biscuit mix

1 bag(12 ounces) frozen peas and carrots or mixed vegetables

1 can cream of chicken soup

2 cups of milk

2 cups of chicken broth

Garlic powder, onion powder, and pepper

Parsley flakes

First, melt one stick of butter in a 9x13 baking dish by putting it in the oven while it preheats at 350 degrees.

Now add  the shredded rotisserie chicken on top of the butter

After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken. Sprinkle with onion powder, garlic powder and pepper.  You might want to add salt, but I don't because the soup and chicken broth both have a great deal of salt in them.

Now, in a small bowl mix the biscuit mix, seasoning packet with 2 cups of milk. Pour on top of frozen vegetables.  Do not stir or spread.  Let it go where it wants. 

Next, whisk together the canned soup and chicken broth.  Pour on top of the biscuit batter.  DO NOT STIR.  Sprinkle parsley flakes on top. 

Now bake the pot pie until the top layer of biscuits are golden brown and the sides are hot and bubbly.  Usually 45 to 60 minutes. 

Finally, serve warm and enjoy

 

Crockpot Pork Chops and Stuffing

The basic recipe for this dish is all over the web.  I have adapted it a bit to fit our tastes; I am sure you will do the same. It is super easy and super delicious. 

4-6 boneless pork cops

1 can of cream of mushroom soup

1 can of cream of celery soup

(You can substitute cream of chicken for one or both of the soups--use your preferred combo.

1 box of your favorite stuffing mix

1/2 stick of butter, melted

2 cups of chicken broth

Garlic powder

Seasoned salt

Pepper

Spray your crockpot.  

In a bowl, mix the stuffing mix with melted butter and broth. Set aside until needed. 

 Place your pork chops in the bottom of the crockpot.  Season with garlic powder, seasoned salt, and pepper. Turn over and season other side.  Mix the two cans of soups together and spread on top of chops. Now spread the stuffing mixture on top.  Place lid on crockpot and cook on low for 5-6 hours or high for 3-4 hours. Scoop out a chop with stuffing on top and enjoy.   

 

Crockpot Creamy Chicken and Pasta

 

I saw this recipe presented by several cooks on TikTok.  I did make a few minor changes.  It is great when you forget to take out meat for dinner because you can put the chicken in frozen (just add 1 hour to the cook time).

1 -2  lbs. boneless, skinless chicken breasts or thighs

1/2 tsp each of salt and pepper

1 tsp. onion powder

1 tsp. garlic powder

2 tsps. Italian seasonings

1/4 tsp. red pepper flakes

1 Tablespoon  minced garlic

24 oz jar Marinara Sauce

15 oz jar Alfredo Sauce

2 cups shredded mozzarella cheese

16 oz sturdy pasta like Penne, ziti , or rigatoni

 freshly shredded Parmesan cheese

Dried parsley 

Spray crockpot.  Place chicken on bottom.  Season both sides with salt and pepper.  Cover with Marinara and Alfredo.  Add minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes.  Mix into sauces.  Cover and cook on low for 4-6 hours or high 3-4 hours. 

Boil pasta and drain.

Remove chicken from crockpot and shredded or diced as preferred

Return chicken to crockpot.  Add pasta and Mozzarella cheese.  Give a quick stir and return lid let sit for about 20 minutes. 

Serve topping with Parmesan cheese and parsley.

American Mongolian Beef and Noodles

I found this recipe on Facebook.  She called it Mongolian Beef and Noodles, but I think it is more an American version, so that is why I have named it this.  I did make a couple of changes, but I am not the original creator.  It is a quick dinner with some veggies on the side.

12 ounces lo mein, linguine, or fettuccine noodles

1 pound of ground beef

1 Tablespoon of minced garlic or garlic powder

1/2 tsp. black pepper

1/2 cup reduced sodium soy sauce

1/2 cup brown sugar

2 Tablespoons hoisin sauce

2 tsp. ginger

1 tsp. red pepper flakes

2 Tablespoons of corn starch

3 Tablespoons water

11/2 cups pasta water

Green onions, diced

  

Cook 12 ounces of noodles. Reserve 1 1/2 cups of the pasta water.

Cook 1 pound of ground beef and drain the grease. Add minced garlic or garlic powder. Season with pepper.

Once your meat is cooked add reduced sodium soy sauce, brown sugar, hoisin sauce, ginger, and red pepper flakes. Mix until well combined. Leave heat at medium.

4. Make a corn starch mixture/slurry by added 2 tablespoons of corn starch with 3 Tablespoons or water. Mix well. Then add to your meat. Keep stirring until thickened. This won’t take long.

5. Now take the 1 1/2 cups of reserved pasta water and add it to the meat. Set the heat to medium to high until it starts to boil. Then lower it and keep stirring.

6. Now add your pasta. Keep stirring until well blended. The noodles and meat will soak up a lot of the sauce. Takes maybe 5 minutes.

7. Top with green onions and enjoy!!!

8. To make a complete meal, toss in some frozen vegetables, such as broccoli, carrots, or pea pods when you add the pasta into the sauce at the end.

Crockpot Chicken Fajitas

Found this recipe online and made a few changes.  This is another easy meal for 4-6 people that is great to make while you are away for the kitchen.  It will be ready when you are!  Also, it is good when the weather is too warm to cook.  

16 ounce jar salsa or 2 cans of Rotel with green chilies (divided use)

1 each red, yellow & green bell pepper (seeded & sliced into strips) (divided use)

1 yellow onion, sliced (divided use)

3  Tablespoons garlic, minced

2 pounds boneless, skinless chicken breasts

1 packet fajita seasoning

2 Tablespoons fresh lime juice

Pour half of the salsa or 1 can Rotel into the bottom of a 6 quart crock pot. 

Top with half of the sliced onions and peppers.
Place chicken breasts on top.  Sprinkle both sides with fajita seasoning. 
Top with minced garlic.
Top with remaining salsa, peppers and onions.
Cover with lid and cook on low for 6-8 hours.  Remove chicken and either shred or slice.  Return them to the crock pot and squeeze in lime juice.  Give everything a good stir. Reduce temperature to warm until ready to serve.
Serve with corn or flour tortillas.  Top with your favorite toppings. 

Crockpot Chicken Alfredo

This is a quick to prep meal for when you are busy or tired or both!  This is one that is perfect for after school practices.

1 lb, boneless, skinless chicken breasts--2-3 large ones

4 oz cream cheese

4 Tbsp unsalted butter

3 garlic cloves minced or 1 Tablespoon of garlic powder

1 tsp salt

½ tsp ground black pepper

1 Tablespoon Italian Seasoning

½ tsp paprika

2 cups heavy whipping cream.  Plus, 1/2 c for later if needed.

1 cup chicken broth

¾ cup fresh grated parmesan cheese, plus more for garnish

8 oz penne or rigatoni pasta, uncooked

Parsley to garnish

In a slow cooker, add chicken, heavy cream, cream cheese, butter, and broth. Season with garlic, Italian seasoning, paprika, salt, and pepper. 

Cook on high for 2-3  hours or on low for 5-6 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside. 

Add pasta and Parmesan to slow cooker, and cook until rigatoni is tender, 20 to 25 minutes more. 

Turn shredded chicken to crockpot; stir well, cover with lid.  If the mixture appears too dry, add 1/2 cup whipping cream. Turn off heat, but let sit for 10 minutes prior to serving.

Garnish with more shredded cheese and parsley. 

Pizza Casserole

This is my adaption of a recipe "Maddie's Pizza Casserole" from Mama Sue's Southern Kitchen.  It is quick, easy, and cost effective dish.  Serve with a side vegetable of your choice for a perfect dinner.

1 can crescent rolls or crescent sheet

1 pound breakfast sausage (ground beef would work as well)

1 onion, diced

1/2 bag of mini pepperonis

1 23/24 ounce jar of marinara or pasta sauce

2 cups shredded cheese--Mozzarella, pizza blend, Italian blend--your choice 

Preheat oven to 375 degrees.  Spray 9x13 casserole dish with cooking spray. If you don't have spray, brush with oil of your choice.  Spread out crescent rolls, pinching seams together. 

Bake in oven for 8-10 minutes-brown but not cooked through-slightly 

In a skillet, brown sausage with onions. (Feel free to add Italian Seasonings, salt, pepper, garlic powder, and pepper--we do!) 

Remove from heat and drain any grease.  Pour sauce in skillet, add pepperonis.  

When crust has baked, remove from oven.  Spread meat mixture on top of crust.  Top with cheese.  Bake 15-20 minutes until fully heated and cheese is melted and slightly brown

 Let set for at least 10 minutes prior to serving--cut into squares. 

Sheet Pan Enchiladas

 

This in no way is my original recipe.  People have been sharing their versions of this for a few years.  Here is mine.  Hope you enjoy it.

1 pound ground beef 

1/4  diced yellow onion

16-20 small yellow or white corn tortillas  

2 10oz cans of red enchilada sauce

1 4oz can of chopped green chilies

1 pack of dry taco seasoning

4 Tablespoons water

2 cups shredded Monterey Cheese or Pepper Jack  (if you like spicy)

2 cups shredded Mexican Blend or Fiesta Blend cheese

1/4 cup of thinly sliced red onion

1 4oz can of slice black olives

Cover a 9x 13 sheet pan with foil.  Top it with waxed paper or parchment paper (Very important for serving it easily). 

Preheat oven to 375 degrees.  

Cut tortillas into 6 slices/triangles.  Place in a large mixing bowl.  

In a large skilled brown ground beef with onions.  Once no longer pink, drain any grease/fat.  Add taco seasoning and water.  Blend well.  Add green chilies. Cook for 2-3 minutes. 

Pour enchilada sauce over tortilla pieces. Add ground beef blend,1 cup of each type of cheese. Mix well. 

Pour mixture even on sheet pan.  Sprinkle a handful of cheese on top.  Lay red onions on top.  Cover with remaining cheese.

Bake for 20-25 minutes until bubbling and edges are getting crispy.

Carefully sprinkle black olives on top and let rest 10 minutes.

Cut into squares.  Enjoy!

Everything But the Kitchen Sink Italian Tortellini Salad

 

I saw a tortellini salad in one of the magazines I subscribe too the other day and decided to try to create one of my own.  I just keep tossing in more and more things, hence the name "Everything But the Kitchen Sink."  I think this one is a winner! 

1 19ounce bag of cheese tortellini, boiled as directed on package

10 grape tomatoes, sliced into rounds

1 cucumber, peeled and quartered

1 orange bell pepper, diced on the large size

1 small purple/red onion, diced on the large size

3 green onions, diced

1 small can of sliced black olives, drained

10 marinated Mozzarella balls, quartered (I used Great Value brand)

3 marinated/pickled pepperoncini peppers , seeded and diced rather large

8 ounces mini pepperonis 

4 ounces hard salami, cut into pieces the size of the pepperonis

1 cup of Italian salad dressing (I used Wishbone)

Salt and pepper to your liking

After you boil the tortellini, pour into drainer and rinse in cold water.  Let the pasta sit while you dice everything.  Occasionally, toss pasta to keep it from sticking together.  

Put all items in a large mixing bowl and toss until everything is coated with the dressing.

Refrigerate for at least 2 hours before serving.  

Easy Crockpot Meatball Strogonaff

 Here is a make it before you go to work and enjoy for dinner crockpot recipe.  We really enjoy it.

1 bag frozen meatballs (26 ounces)

1 can of cream of mushroom soup

2 packages of brown gravy mix

2 cups of beef broth

1 package of onion soup mix

3 Tablespoons ketchup    

1 Tablespoon Worcestershire sauce

Dash or two of pepper

1 small can of mushroom slices

1/2 cup sour cream  Do NOT add until 30 minutes before serving. 

Spray crockpot.  Add all ingredients but meatballs.  Whisk in crock pot until well blended.  Toss in frozen meatball.  Cook on low 5-6 hours. Thirty minutes prior to serving, add 1/2 cup of sour cream.  Stir well.  Serve over pasta, rice, or mashed potatoes.  Enjoy!

Jesse's Mega Meat Sauce/Glaze

My grandson has always been interested in cooking. He created this sauce/glaze that works well on both chicken and pork chops.  It can easily be doubled if needed.

For 6 pieces of chicken/pork chops

2/3 cup barbecue sauce (We use Kraft Brown Sugar)

1/3 cup brown sugar

1/3 cup honey

2 heaping Tablespoons Worcestershire sauce

Jesse recommends using garlic powder, seasoned salt, and pepper on both sides of meat and then brushing the sauce over them before baking.  

Mix well and generously brush on both sides of meat.  Pour any remaining sauce over meat. 

Chicken in cooked in Mega Meat Sauce

King Ranch Casserole

 

This recipe has been around for years.  It is a traditional Tex-Mex dish.  I found the principal/basic recipe on Southern Living.com and have made a few adjustments to meet our family likes. 

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow onion, chopped

2 Tbsp. vegetable oil

2-3 cups chopped cooked chicken (I use leftovers at times)

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup

1/2 cup of sour cream

1 (10-oz.) can diced tomato and green chiles (such as Rotel)

2/3 cup of chicken stock/broth

1 tsp. chili powder

1/4 tsp. kosher salt

2 tsp. garlic powder

1 tsp.  ground black pepper

12 corn tortillas, torn into 1-inch pieces

3 cups grated Fiesta blend or Mexican blend cheese

Preheat oven to 350 degrees.  In a skillet, add oil and saute bell peppers and onions until tender. Reduce temperature and add soups, broth, sour cream, chicken, Rotel, chili powder, garlic and pepper. Mix well and let get cook about 3 minutes.  

Spray 9x13 casserole dish.  Place 1/3 of the corn tortillas in the bottom of the dish. Top with 1/3 the chicken mixture and then 1/3 of the cheese.  Repeat layers 2 more times. 

Bake uncovered to 25-30 minutes.  Let cool for 15 minutes.  Cut into large squares.  Optional top each potion with some sour cream, chopped green onions,  and salsa.   

Cajun Cabbage Jambalya

I am always reading recipes online and this was shared in a cooking group to which I belong.  It is so tasty and makes a one pot dinner for under $15, plus given that most of us purchase sausage/meat in one pound potions, there is meat left for another dinner.  

1/2 pound pork sausage
1/2 pound smoked sausage cut into rounds
1 medium onion chopped
1 medium green pepper cut up
2 celery stalked chopped
1 clove garlic chopped
1 14.5 ounce can diced tomatoes
1 14.5 ounce can chicken broth
2 to 3 cups chopped cabbage (a small head)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 cup long grain rice or rice of your choice 

Brown pork sausage, smoked sausage, onion, green pepper, celery and garlic (this is great for using the prechopped seasonings in stores) in skillet until sausage is done.
Stir in diced tomatoes, chicken broth, cabbage. Add salt, black pepper and Cajun seasoning and bring to a quick boil. Add rice, stir and let simmer uncovered for 35 to 40 minutes until rice and cabbage is cooked. Makes about 8 servings.

Chicken Cobbler

In no way is this my recipe, but my family and I love it.  It has been floating the internet for a couple of years and it is a super easy one pot casserole for dinner.  You can use leftover chicken or get a rotisserie chicken. Your family will enjoy it.  

1/2 cup butter
4 cups rotisserie chicken meat, shredded
1 (15 ounce) bag frozen mixed vegetables
1 (11.36 ounce) package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
2 cups milk
1 (10.5 ounce) can cream of chicken soup
2 cups chicken stock
2 tablespoons fresh chopped parsley (optional)

Preheat oven to 350 F.
Place butter in a 9-by-13-inch pan and melt in the oven as it preheats.
Once melted add chicken and spread out into an even layer.
Pour the frozen vegetables over the top. Season any way you like. At this point, you can add shredded cheese if you want.
Mix together the milk and biscuit mix along with the seasoning packet that came with it. If preferred, add garlic and onion powder (or any other seasoning you like).
Pour the biscuit mix over the chicken and vegetables -- but do not mix!
Whisk together the stock and cream of chicken soup, and pour over the top. Again, do not mix!
Bake uncovered for 45 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency.

Pickled Cucumbers and Red Onions

This is a quick and easy recipe for some pickled red onions and cucumbers.  I like to use it when I have only used a half red onion for a recipe and one half left.   You can make it spicy or mild.  The recipe is the mild version with a note at the bottom to make them spicy.

1/2 red onion, thinly sliced

1/2 large cucumber with skin, thinly sliced

1/3 cup red wine vinegar

2/3 cup water

1 tsp. salt

1 large or two small bay leaves

Two twists freshly ground pepper

Prepare your onions and cucumber. Layer then in a large jar with lid or plastic container with a tight lid.  

Put all other ingredients in  sauce pan and bring to simmer (small bubbles not boil). 

Pour over vegetables, pushing down with fork to make sure the vegetables are covers.  Let cool.  Top with lid and place in fridge for up to 5 days.

To make the spicy, add red pepper flakes to liquid.  Just a small pinch.  

Ground Beef and Broccoli Ramen

This is not my recipe.  I found it at The Menu Maid.  She has a lot of great recipes.  This one doesn't disappoint.  Quick, easy and so tasty.  

Ingredients
1 tbsp olive oil
4 cups broccoli florets
1 pound lean ground beef 
1/2 cup chopped yellow onion
1-2 minced garlic cloves
1/2 cup shredded carrots
1 red bell pepper cut in thin slices
2 packages of beef top ramen (don’t use seasoning packet.
toasted sesame seeds optional  (I have used sliced green onions on ours)
Sauce
1 1/2 cups beef broth 
1/4 cup low sodium soy sauce
3 tbsp light brown sugar
2 tbsp honey
1 tsp toasted sesame oil
1/2 tsp ground ginger
3 tbsp corn starch
pinch of red pepper flake
 
 
Heat a large non-stick skillet to medium heat. Add olive oil and broccoli florets. Cook florets until just tender, about 8 minutes. They should still be slightly crisp. Transfer broccoli to a plate.
While the broccoli cooks, whisk sauce ingredients in a medium bowl until combined. Set aside.
To the same skillet cook ground beef until no longer pink. Remove any excess grease. Add onions, garlic, carrots, and bell peppers. Sauté for 2-3 minutes. Peppers should still be crisp tender.
Add the broccoli back to the pan with the cooked beef and veggies and pour in the sauce. Bring to a low simmer and cook 5-minutes until sauce is thickened. Stirring occasionally.
Prepare ramen noodles in a small sauce pan following the package directions-minus seasoning packet, only undercook by 1-minute. Immediately transfer just the noodles (no cooking liquid) to the pan with the beef and broccoli. Toss to combine with the sauce and serve with toasted sesame seeds if desired.

Simple and Delicious Pork Tenderloins in Crockpot

This is my adapted recipe from on I found online at Salt and Lavendar.  It is so easy but so tasty. 

 

2 pork tenderloins about 1-2 pounds each

1/2 cup beef broth

4 Tablespoons brown sugar

1 teaspoon smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

2 teaspoons Italian seasoning 

1 teaspoon seasoned salt

1 teaspoon pepper

1 stick butter sliced into small pieces

Prepare the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).

Pour the beef broth into your slow cooker.

Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Using your hands, coat the tenderloins all over with the spice rub. You may want to do this on a plate with each tenderloin one at a time.

Add the pork tenderloins to your slow cooker, along with any excess rub that is on the plate. Place the butter pats on and around the tenderloins and close the lid.

Cook on low for 4 hours and check for doneness (150 degrees).  Cook on low until you reach this temperature.

Remove to cutting board and let rest for 15 minutes before slicing.

Toad in the Hole

 

In America, a Toad in the Hole generally refers to a slice of bread with a circle cut from the middle in which an egg is fried.  It is toasty and yummy.  But, the original Toad in the Hole is a British dish with is a type of Yorkshire egg pudding with sausages in the middle.  I found this recipe online at Taste of Home--called Grandmother's Toad in the Hole.  It is perfectly simple and delicious.  Great for breakfast, brunch, and dinner!

3 large eggs, room temperature
1 cup 2% milk (whole is good, too)
1/2 teaspoon salt
1 cup all-purpose flour
1 package (12 ounces) uncooked breakfast sausage links
3 Tablespoons olive oil
 
 Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces.
Place oil in a 12-in. nonstick ovenproof skillet—cast iron is best. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage pieces. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into 6 wedges. If desired, serve with butter and syrup.

Tomato Tart

I was looking for a recipe for some extra tomatoes that I had
when I found this recipe.  My daughter and I made with some minor changes.  We love it!  It is great for an appetizer, lunch with a side salad, or a meatless meal.  

2 cans crescent rolls

4 large tomatoes, sliced thin and seeded

2 cups of shredded Mozzarella cheese, divided

1/2 cup of shredded Parmesan cheese

2/3 cup of mayonnaise

1 teaspoon of minced garlic

1 teaspoon of Italian seasoning blend

1 small onion diced (We actually used 1/2 cup of pre-diced fresh seasoning of onions, celery, parsley, and bell pepper from the supermarket)

black pepper to taste

Preheat oven to 375 degrees.  While oven is heating, thinly slice tomatoes and remove seeds.  Place slices individually on paper towels to absorb some of the juice.  Place parchment paper on a 9x14 baking pan.  Roll out both cans of crescent, pressing seams to make one large rectangle pan.  Sprinkle 1 cup of the Mozzarella cheese on top of crust.  Arrange tomatoes in single layer on top of cheese.  In a small mixing bowl, mix all other ingredients.  Spread on top of tomatoes. Bake 15-20 minutes or until bubbly and lightly golden.  Cool 5 minutes and then use a pizza wheel to cut into squares.