Creamy Tomato Tortellini Soup

Ingredients

3 Cloves Of Garlic Minced

4 Tbs. Extra Virgin Olive Oil
2 10 3/4 oz Cans of Condensed Tomato Soup
2 Tbs. Tomato Paste

1 28oz Can Diced Tomatoes
3 cups Half-and-half
2 cups Chicken Stock

1/3 C. Dried Onions or 1 Onion chopped
1 Tbs. Dried Parsley

1 Tbs. Dried Basil

2 tsp. Dried Oregano
2 Cubes Chicken Bouillon
1/2 tsp Pepper

Salt to Taste
1 9 Oz Package Of Cheese Filled Tortellini
1/2 C. (+ more) Shredded Parmesan Cheese

Directions

In a big pot, Saute Garlic and onions in olive oil.  Add the Tomato Soup, Diced Tomatoes, half and half, chicken stock, dried herbs, chicken bouillon, pepper, and Parmesan cheese.  Let simmer for 45 minutes. Taste to see if it needs more salt.  If it does, add it 1/4tsp. at a time.

Add the cheese Tortellini, and let simmer for 45 minutes.  Serve with Parmesan Cheese sprinkled on top, and some yummy garlic bread.  Enjoy!

In a Pinch Fajitas

I haven't been to the grocery store in a couple weeks, so as you can imagine we were getting pretty low on supplies.  When I asked my husband what he wanted for dinner (I was praying he'd say takeout), he said Fajitas. Of course he said Fajitas, because the only 2 ingredients I had for them were chicken and tortillas.  Me being me, I started to search the pantry, and decided that I could make this work.  After a little creativity, this is what we ended up with, and they were DELICIOUS!

Ingredients

3-4 Chicken Breasts

3 Tbs. Olive Oil
Chicken Seasoning
Salt and Pepper
1 C. Italian Dressing
1 can Refried Beans
1 can Kidney Beans
2/3 C. Sour Cream
1 C. Sharp Cheddar Cheese
1 Avocado (optional)
1 packet Taco Seasoning
Soft Flour Tortillas (or whatever you want)

 Directions
Pre-Heat oven to 350
In a cast iron skillet (or a skillet that can go in the oven) heat the olive oil over medium heat until it is rippling, and just steaming.  While the olive oil is heating up, sprinkle your chicken breasts with the chicken seasoning on both sides and the salt and pepper. 

When the olive oil is hot, place your chicken breasts in the skillet and cook on both sides for 3 minutes. You want each side to be a little blackened.

While the chicken is cooking on each side, mix your taco seasoning and Italian dressing together.  Once your chicken has cooked on each side, turn off the heat, and pour the Italian dressing mixture into the skillet and coat the chicken.  Place a piece of aluminum foil over the top of the skillet, and place in the oven. Bake for 15 minutes or until cooked completely through.

While the chicken is baking, drain and rinse the kidney beans.  Place the refried beans, kidney beans, and cheese, into a microwave safe bowl, and heat in the microwave for about 5 minutes.  Take out and stir every 2 minutes.  When the refried beans and cheese are all melted and hot, stir in the sour cream until everything is smooth and creamy.

By this time the chicken should be almost done baking.  Slice your avocado into strips and place to the side.  Take your chicken out of the oven, and place each breast on a plate with the aluminum foil over it.  Let the chicken rest for 7-10 minutes.  Then slice into strips.

Heat your tortillas up until they're just warm, in the microwave, for about 30 seconds.  Then to assemble, take your tortilla and lay it flat on a plate.  Spread some of the refried bean mixture on top of it, then the sliced chicken, and then the avocado on top of that.  Then just roll up and eat. 

Your chicken has so much flavor that you're not going to need any taco sauce or extra cheese, and it is soooo moist and delicious!  I know this whole recipe sounds a little crazy, but one bite and you're going to be sold!  My husband said that this was one of his top favorite recipes of mine, so I think it'll stay in my "go to" file for sure!  Enjoy!

Tex Mex Sloppy Joes

I like to mix up the regular sloppy joe on occasion because it's such a versatile food.  I love working with ground beef because you can add basically anything and it's going to be delicious.  This is one of my favorite sloppy joe recipes that I grew up with so I wanted to share it with all of you!

 

Ingredients

1 lb. Ground Beef

1 small onion, chopped

2 garlic cloves, minced

1 C. Ketchup

1 can (4oz) chopped green chilies

1/2 C. Beef Broth

1/4 C. Chili Sauce

1/2 tsp. Chili Powder

1/2 tsp. Ground Cumin

Pinch of Red Pepper Flakes

1/4 tsp. Salt

1/4 tsp. Pepper

6 Hamburger Buns

Sharp Cheddar Cheese Slices

Directions

In a saute pan, brown the ground beef.  Remove the beef and in the drippings cook the onion and garlic until they are soft.  Drain the rest of the grease.  Add the beef back to the pan and add the remaining ingredients.  Once everything is well combined, turn the heat to low and let simmer for 30-35 minutes.

Turn the broiler onto low and butter your buns.  Place on a cookie sheet and cover one side of each bun with a slice of cheddar cheese.  Place under the broiler and crisp up to your liking.  Remove and add your meat to the bun.  Enjoy!!

Crock Pot Chicken and Veggies

This was a quick meal that threw together by opening my freezer and fridge and looking to see what I had to made.  The result was delicious and turned out great, so my husband deemed it blog worthy.

Credit-My Retro Kitchen

 Ingredients

3 Bonless, Skinless, Chicken Breasts cut into strips (frozen or thawed)

4 Large Carrots, peeled, and chopped into chunks

Small Can of Peas, Drained

a few button Mushrooms, chopped

5 Yukon Gold Potatoes, scrubbed, and cut in chunks

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can full of water

2 Tbs. Dried Parsley

2 Tbs. Dried Oregano

2 Tbs. Dried Basil

1 tsp. Salt

1/2 tsp. Pepper

1/3 C. Dried Minced Onions

1 tsp. Minced Garlic

1/3 C. white Rice

Directions

Spray your crock pot with non stick cooking spray. Layer chicken strips in bottom.

In a bowl combine soups and water and whisk together. Whisk in garlic and onions, set aside.

Over the chicken sprinkle all your seasonings. Layer on the vegetables. The dump your soup mixture on top.

Cover and cook on low for 8 hours, stirring occasionally. 2 hours before it's done add in 1/4C. white rice and just stir into the mix. Recover and let sit for remaining 2 hours. Serve in a bowl with some crusty bread. Enjoy!

Creamy Mac and Cheese with Bacon

I love to experiment with comfort foods, and mac and cheese is one of the ultimate comfort foods in America.  Tonight's dinner experiment turned out great and that's why you are all going to get it on the blog.  It's Mac and Cheese with Turkey Bacon (that's my little "healthy" tip). That being said, nothing about this recipe is healthy, but it's 100% delicious!!

 Ingredients

2 Tbs. Butter

1 pkg. Elbow Pasta, cooked according to package directions

2 Tbs. Flour

1/2 C. Half and Half

1 lb. Turkey Bacon, cooked

3 1/2 C. Sharp Cheddar Cheese, shredded

16 oz. Full Fat Sour Cream

Pepper

Directions

Grill up your bacon, let cool, and cut into pieces. (I cook mine in the wok because I like to use to bacon fat but that's optional.) Set aside.

Preheat oven to 350 degrees.

In a wok combine your butter and flour, whisk to make your roux. Then when your butter is completely melted, add your half and half, then your cheddar and stir until melted. Add a sprinkle of pepper. Add the sour cream and turn on low, stirring occasionally (you just want everything combined).

Cook your pasta according to package instructions. Drain, (but reserve 1/4 C. pasta water) and dump pasta with the pasta water, into your cheese mixture. Add the chopped up bacon, and stir until everything is well combined.

Pour your mixture into a 9x13 baking dish and sprinkle with some sharp cheddar cheese.  Place in the oven for 15 minutes or until the top is just lightly brown and crusty.  Take out and let sit for 10 min. before serving.  Enjoy!!

Easy Pizza Pockets

With Cheese on Top

So I have seen these pizza pockets all over "Pinterest" but there has been 1 major thing bugging me about them.  They never have any sauce in the recipes.  They are only meat and cheese.  This morning I came up with my own little twist on the average pizza pocket, and I have to admit that it turned out amazing.  Definitely a Hubby's top favorite recipe, and a recipe that will now be a staple at our house.  Anything easy, and delicious, is something I will make over and over and over!!  I made 2 different batches so I'll give you some pictures of both.  I hope you enjoy this one!

Ingredients

18-24 Rhodes Rolls, thawed

1 Package Pepperoni (regular size)

1 lb. Shredded Mozzarella Cheese

1 8oz. can Tomato Sauce

1 tsp. Minced Garlic (I used the kind that comes in a squeeze bottle)

a Handful of dried Onions

1 Tbs. Dried Parsley

1 Tbs. Dried Oregano

1 Tbs. Dried Basil

Pinch of Salt

Pinch of Pepper

Directions
In a bowl combine tomato sauce, garlic, onions, dried seasonings, and salt and pepper.  Whisk until well combined.  Set aside.

Without Cheese on Top

On your counter put a handful of flour down and dip each thawed roll in flour. Then take your rolling pin and roll it into a small disk (about the size of an individual pizza).

Place on one side of the disc 4-5 Pepperoni slices, a sprinkle of Mozzarella Cheese, and then in the middle of the disk pour 2 1/2 tsp. full of sauce.

You're then going to fold the dough over to create a little pocket.  Fold over all the stuffing and pinch all the sides close. Then place on a cookie sheet lined with parchment paper.

Once you have done this with each roll, take a sharp knife and cut a little hole in the top of each pizza pocket. Sprinkle on a little cheese, and cover with a paper towel for about 25 minutes.

Preheat oven to 350 degrees and bake for 15-20 minutes until the edges are browned and the tops are very lightly browned.

Removed from oven and place on a cooling rack for about 10 minutes before eating.  Serve with ranch dressing, or anything you like for dipping, or just eat plain like we did in our house.  I promise you are going to love these, and the possibilities are endless.  We just used Pepperoni, but you could add olives, mushrooms, peppers, anything your little heart desires.  Enjoy your own pizza pocket for everyone in the family.  There's enough for everyone to have 2nd's and even 3rd's.  Great dinner!!

Tomato Baked Eggs

This is one of my most favorite recipes. I know it says eggs, but I like this recipe for Lunch the most.  It's deliciously creamy with a little kick of spicy.  Above everything else though, it's insanely easy, and it's the perfect meal for brunch or even Father's Day.  Just a little hint to one of our upcoming summer holidays.

Ingredients

2 Large Eggs

1/4 C. Marinara Sauce

2-3 Tbs. Parmigano Reggiano, Grated

1 Tbs. Cream

1/8 tsp. Red Pepper Flakes

1/8 tsp. Pepper

1 tsp. dried Parsley

1-2 tsp. Olive Oil

Touch of Salt

Directions

Preheat oven to 400 degrees

In a small oven safe baking dish (I use my rachael ray dish) spread your Marinara sauce on the bottom.  Sprinkle red pepper flakes, parsley, and pepper over the top.

With a spoon make a little trough in the center. Crack your eggs into a bowl one by one to make sure there are no shells. Then place each egg in the center of the baking dish, and make sure the yolks stay intact.

On top of the eggs drizzle cheese, cream, and olive oil, and then just a touch of salt.

Bake for 10-12 minutes just until the only thing that jiggles are the yolks.  You want them to just be firm.  Then mix the yolk into the white, and then spoon onto buttered (yes, real butter) toast, and you're going to die!  It's delectable.  I hope you enjoy this as much as we do in our house!

Corn Dog Recipe

Happy Fat Tuesday everyone!! In celebration of this great day, I am sharing my traditional Fat Tuesday recipe with y'all.  Every Fat Tuesday my husband and I make my corn dogs.  Not only are they delicious, and 100% NOT nutritious, but they're Amazing!  I know you'll try one bite and you're going to Love them! Have a Happy Mardi Gras!

Ingredients

2/3 C. Flour

1/4 C. Cornstarch

1/4 C. Cornmeal

1/4 C. Sugar

1 Tbs. Baking Powder

1/4 tsp. Salt

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1 C. Buttermilk

8 Hot Dogs

8 Thick Wooden Dowels

Soy Bean Oil (I like to go with the healthiest oil when I'm making these, but you can use what you want.)

Directions

Preheat 4 inches of oil to 350 degrees.

Mix Flour, Cornmeal, Sugar, Baking Powder, Salt, Garlic and Onion Powder, and Buttermilk together, until well incorporated into a somewhat smooth batter.

Push each wooden dowel into the hot dog at least 3/4 of the way up.  I like to leave about 3 inches sticking out of the bottom.

Put Cornstarch into a pie plate and dredge each hot dog in the cornstarch.

Then dip and heavily cover each hotdog in the cornmeal batter. Circle around to get the top to twist a bit, and place in HOT oil. 

Fry for 3-4 minutes turning over 1/2 way through cooking.

After 4 minutes or when the outside is completely nice and really golden brown, pull out and place on a paper towel until it's cooled down a bit. 

Serve with Mustard and Ketchup.  Enjoy!

Homemade Bread Crumbs

Anytime you have the chance to make something homemade vs. buying it in the store, I say DO IT!  I normally can't make homemade bread crumbs because we use bread so quickly at our house.  I knew we would be gone the whole week of Christmas and I had a fresh loaf of bread that was going to be home.  I stuck the bread in the fridge so it would be ready when I got home.

When I got home I let the bread sit in the fridge for another couple of days (just because I was lazy) and then pulled it out this morning.  I pulled out my trusted coffee grinder (which I grind EVERYTHING in) and started breaking up the bread.  (This is also a great way to clean your coffee grinder after making coffee with it.  I learned that trick back in college.  Coffee grinds are so hard to get out, so put a fresh piece of bread in your grinder, grind it a few times and the bread will pick up all of those little coffee pieces.)

So here is what you need....1/2-1 Loaf of white or wheat bread (and you want it cold)

Coffee Grinder or Food Processor

Ziploc Baggies (to freeze in)

Marker

Step 1.

Pull Your Grinder out

Step 2.

Break your bread into little pieces and put in the grinder and grind.

Step 3.

Dump into Zilpoc baggies that have been marked with the name and date and throw in the freezer until you need them.

If you want to snazzy up your crumbs you can also add any herbs you like as well.  I will sometimes add parsley, oregano, and basil to the bag, shake it up and then freeze it.  You can also bake the crumbs under the broiler for a minute if you want them crisp.  I have found that I like them a little soft when I am making my Meatloaf or Meatballs because it makes the dinner more moist.  Do whatever you please.  It's completely up to you.

I love making homemade bread crumbs because you know exactly what goes into it, you don't have to throw away old bread, and you can freeze them for whenever you need them.  It's a great way to save money and time.  Have a great day!

Beef Stroganoff

I'm visiting my sister this weekend for Christmas and last night she asked me if I would make my beef stroganoff recipe.  I realized then that I don't think I have ever shared this recipe with all of you.  As I was making my grocery list for what I needed to buy my husband said he was so excited for my stroganoff and that I needed to make it more.  Now I know he's become accustomed to my cooking, but it must be somewhat good for him to say that right??  :)  Anyway here is a recipe for you all and this is what we're having for dinner tonight at our house.

 Classic Beef Stroganoff

Ingredients

1 1/2 lbs. Flank Steak

1 1/2 cups FULL FAT Sour Cream

8 oz. Fresh Mushrooms, sliced

2 Onions thinly sliced or diced (whatever you prefer)

2 Garlic cloves, minced

1 1/2 C. Beef Broth

1/2 tsp. Salt

1 tsp. Worcestershire

1/4 C. Flour

3 C. COOKED Egg Noodles

1 tsp. dried Parsley

1/4 tsp. Pepper

1 tsp. dried Basil

Directions

In a saute pan sear the steak on each side for apx. 2-3 minutes (depending on thickness).  You want it medium rare on the inside. (or cook to your liking).  After it is cooked to where you like, let rest on a cutting board for 8-10 minutes.  Slice across the grain in about 1/2 inch thick slices (you want it to be thin enough to basically melt in your mouth.)

In the saute pan add 3 Tbs. butter and cook onion, garlic, and mushrooms, over medium heat until tender.

Add the beef, salt, and broth and cook for about 1-2 minutes.  Then add the remaining ingredients all but noodles and stir until well mixed, let simmer for about 3 minutes.  Turn off heat and stir in noodles.  Let sit and thicken for about 5 minutes and then serve.

Lazy Sausage Dinner Bake

I was looking in my bare fridge today and not having any desire to go to the grocery store I decided I was going to make due.  In the freezer I had 4 sausage's that I thawed and decided to throw a bunch of veggies and herbs in with them and see how it turned out.  I was lucky because it turned out delicious!!  (Good thing because hubby doesn't like when my "experiments" don't turn out nummy.)  Now that's it's tested and passed, I'll give the recipe to you!  I always wanted to let all of you know that I am working on a cookbook right now!!  This recipe will definitely be in it! Enjoy!

Ingredients
2 tsp. Dried Parsley
2 tsp. Dried Basil
2 tsp. Dried Oregano
1 1/2 C. Chicken Broth
1 tsp. Seasoning Salt
1/4 tsp. Pepper
2 Onions, cubed
1 lb. Potatoes, peeled and diced
5 Large Carrots, peeled and cubed
5 Garlic Cloves, smashed
4 Sausage Links/Bratwursts Pork or Beef
3 Tbs. Olive Oil

Directions
In a saute pan, brown your sausages on every side.  Cut in 1/2 and put into a 9x13 baking dish. Dice your carrots, onions, and potatoes and throw those into the baking dish. Smash and peel your garlic and put those in.

Preheat oven to 450 degrees.

In a mixing bowl combine your broth, herbs and seasonings, and olive oil and whisk together. Pour over the vegetables and sausages.  Cover with Heavy Duty aluminum foil and bake for 30 minutes. Remove and stir and then cover and place back in the oven for another 15 minutes or until the veggies are soft.  Remove and let rest while covered for 10 min. before eating. Enjoy!

Crock Pot Chicken and Dumplings

 This is the perfect cold weather meal, and it's hearty.  I made it when we got our 1st day of snow here in Utah, and my husband LOVED it!  Chicken and dumplings is the perfect comfort food.  I know your family will love it too!  PLUS, it's EASY; so what's better than  that?!

Ingredients

5 Boneless, skinless, Chicken Thighs

4 Large carrots, peeled, and diced

1 can of corn, drained

1 can of peas, drained

1 can cream of Chicken soup

1 can cream of Celery soup

1 C. Chicken Stock

1 C. Half and Half (you can use milk)

1 Onion, Minced

2 Garlic cloves, minced

1 Package Pillsbury Biscuits

1 Tbs. Rice/Quinoa/Tapioca (your choice)

1 Tbs. Fresh Parsley Chopped

1 Tbs. Fresh Basil Chopped

Salt and Pepper

1 tsp. Chicken Bouillon

Directions
Spray crock pot. Mix your onion and garlic together and lay on the bottom of the crock pot.  Lay the chicken on top of that. Sprinkle your seasonings on top of the chicken. Then layer over your corn, peas, and carrots.

In a mixing bowl, combine your soups, chicken stock, bouillon, and half and half.  Pour over the entire dish in your crock pot.  Turn on low for 4-6 hours. At hour 3 mix in your Tbs. of Rice to thicken your stew/soup.

When the chicken is cooked thoroughly (it depends if you put your chicken in frozen or thawed) shred chicken, and turn your crock pot on high. Take your biscuits, rip into 1 inch chunks, and layer on top of your soup.  Let cook on high for 1 hour or until the biscuits are fully cooked.  Serve, and enjoy!

Tomato Basil and 3 Cheese Baked Pasta

 I have been having a hard time eating meat lately due to a lot of medical issues I have with my stomach.  I still want a hearty dish to fill me up just like everyone else, so yesterday I decided to make a vegetarian pasta dish, and make it just as hearty as any meat pasta dish.  What I ended up with was a delicious, and filling.  My husband loved it just as much, and didn't even mind that there wasn't any meat.  I hope you enjoy it as much as we did!

Ingredients

1 lb. Rigatoni (or any similar pasta)

28oz. Diced tomatoes with sauce

14oz. Tomato Sauce

8oz. Tomato Paste

2 1/2 tsp. Dried Basil

2 1/2 tsp. Dried Oregano

2 1/2 tsp. Dried Basil

1 small can of Mushrooms, drained

1/4 tsp. Pepper

1/8 tsp. Salt

1 Tbs. Olive Oil

1/2 Onion, diced

2 cloves Garlic, minced

1 cup Ricotta Cheese (or cottage cheese)

1 cup shredded Parmesan

1 cup shredded Mozzarella

Directions

In a big pot pour in your oil and cook your onion and garlic until fragrant.  Pour in your Tomatoes, tomato sauce, 2 tsp. of each seasoning, mushrooms, and salt and pepper.  Slowly work in your tomato paste until smooth.  Once everything is combined and it is hot, turn to simmer and let sit while you cook your pasta.

Cook your pasta according to package directions.  When you put your water on the stove, turn your oven to 350 degrees F. Reserve 1/2 cup of your starchy pasta water when you drain your cooked pasta.

While your water is heating mix all 3 cheeses, and the remaining 1/2 tsp. of each of your dried seasoning together.  Mix until combined and then sit aside.

Once you have cooked and drained your pasta, put back into the hot pot, and mix with cheeses and pasta water until the pasta is well coated with cheese.  

Dump your pasta into a greased 9x13 baking dish, and dump the tomato sauce on top.  Sprinkle with a little cheese if desired and toss in your oven for 15 minutes.  Remove from oven, let sit for about 10 minutes and then serve with my garlic bread recipe.  Enjoy!

American Alfredo Sauce

I was looking at recipes for Alfredo sauce online tonight, and just wasn't finding anything that spoke to me.  Doing what I do, I decided to come up with my own and see if it works. The response was awesome! 

"The Best Alfredo Sauce I have EVER had!" 

"I'll eat these leftovers any day of the week!"

I was pretty excited to say the least.  What was my secret?  Well, that is where we get the "American" title from.  I used Sharp Cheddar cheese, along with a lot of other stuff, but that was my surprising ingredient.  Here's the recipe, and we'll see if your family likes it as much as mine, and my cute 18 year old neighbor girls next door.  Enjoy!

Ingredients

1 Pint Heavy Cream

1/4 cup Half and Half

1 Tbs. Butter

1 tsp. Minced Garlic

1 tsp. Dried Parsley

1 tsp. Dried Oregano

1/4 tsp. Pepper

1/8 tsp. Salt

2 Tbs. Flour

1/2 lb. Grated Parmesan

5-1 inch cubes of Sharp Cheddar Cheese

Directions

In a pot melt butter with flour and garlic. Heat just until melted.

Add your cream and half and half. Stir until steaming. Add your seasonings, and then slowly mix in your cheese until completely melted. 

Turn onto simmer and continue to stir occasionally for 30 minutes. 

When you drop your pasta, turn your heat on your sauce completely off and just let sit so it thickens up without heat.

I served mine with grilled chicken breast tenders. I cooked the pasta, and then added the chicken to the pasta once I drained the pasta and then drizzled the sauce over all of it and mixed until it got to the consistency that I wanted.  Enjoy!

Crock Pot Shepherd's Pie

As I was digging through the pantry and freezer to see what I had to work with for dinner the other day I decided upon Shepherds Pie.  The only problem is that I didn't have time to make it, so the crock pot came to m ind.  I had so many errands that day, that I knew if I threw it all in there, that I would have a few minutes later to do the potatoes, so this recipe was born, and man am I happy about it!

Ingredients

1 lb. Mild Ground Sausage

1/2 lb. Ground Turkey Sausage (I just pulled the meat out of the casings)

4-5 whole carrots, peeled and diced

1 can beans or peas, drained

1 can corn, drained

6-8 small Yukon Gold Potatoes Whole

3 cubes Beef bouillon
1 1/2 cups water

1 handful of dried parsley, oregano, and basil

1/3 c. dried Onion

2 Tbs. seasoning salt

Pepper to taste

1 cube butter

1-2 cups Sharp Cheddar Cheese

a Few Tbs. Milk

Directions
Spray the bottom of the crock pot with cooking spray. Crumble up the meat in your hands and lay on the bottom (You can cook yours before, but I didn't have time so I didn't.) Spread your onions and herbs/seasonings over your meat.

Dump the vegetables on top of that, and then pour the water and the bouillon cubes in.  Set on low and let cook for 6 hours.

2 hours before it's done, poke holes in the potatoes with a fork, and then layer them on top of the meat dish in the juices.  Let them cook for about 1 hour to 1 1/2 hours.  You just want them soft enough to mash.  Take them out, cut into chunks, add a cube of butter and some milk and mash to your liking.

Then slowly suck up some of the juices (the oily juice on top of the meat) and discard. (Your just trying to remove some of the grease from the meat cooking in the crock pot and not beforehand.  If you cooked the meat before you can skip this step.)

Then layer your mashed potatoes on top and sprinkle with the cheddar cheese.  Put the lid back on and let the cheese melt.  Once the cheese has melted it's ready to serve!  Enjoy!

Money Saving Chili

I made this last night for my family and it's sooooo delicious and sooo easy!  SO I hope you like it as much as us.

In your crock pot throw in:

1 lb ground beef (mine was frozen)

1 14oz. can Diced Tomatoes

1 pkg. Taco Seasoning

1 jar of your favorite Salsa

1 sweet potato cut into chunks

1 jar Navy Beans rinsed and drained

1 can Kidney beans rinsed and drained

10oz of Frozen corn or 1 can corn drained

1 can of black beans rinsed and drained

A Palmful of dried Oregano and Basil

a dollup of sour cream (optional) 

Directions

Set your slow cooker to low and cook for 6 hours.  Now since you put that beef in frozen, every hour go and stir it and break it up so it cooks all the way through.  I stirred my chili every hour for 6 hours and it turned out perfect!   Serve with your favorite corn bread and handful of sharp cheddar cheese.

Chicken Paella

INGREDIENTS:
1 T plus 2 tsp olive oil
2 hot Links halved and sliced
1 lb skinless boneless chicken breast, cut into 1" pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 12 oz package frozen peas
1 cup uncooked white or brown basmati rice
1 can Rotel ~ Diced Tomatoes with Green Chiles
1/4 cup sliced black olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground curry
1/8 tsp Your Favorite Mixed Seasoning

DIRECTIONS: 

Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)  Add the chorizo/hot links and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.

Transfer the chicken and chorizo/hot links to a plate.

Heat the remaining 2 tsp of oil in the skillet,  Add the onion, and cook stirring until softened about 3-5 minutes.  Add the garlic and continue to cook for a minute more.

Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, seasonings.  Bring to a boil, cover, and transfer to the over.

Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

EASY PEASY Chicken Enchiladas

I love chicken enchiladas, but I hate how long they always took.  This is absolutely simple, quick, and easy.  You can even start with your frozen chicken in the freezer.  I'm going to tell you step by step what I am doing right now.

I just took out 12 chicken thighs that were in my freezer opened up the ziploc bag and dumped them into a pot of warm water placed on the stove over low in a bath of herbs and 1 onion quartered.  I'm going to let that cook until it's soft enough to fall apart, about 2 to 5 hours.

Then I'm going to take the chicken out, let it cool, save the broth and freeze it so I can use it later, and then shred the chicken into bits for the tortillas.

Okay here are the ingredients

5 c. SHARP cheddar cheese shredded

2-3 c. Shredded Chicken Thighs

2-3 c. Sour Cream

1 can cream of chicken soup

1 can green chilies

2 Tbs. minced onion

1 Tbs. minced garlic

1 can mushroom drained

1/4 tsp. pepper

1/8 tsp. salt

1 tsp. dried parsley

10 tortillas

Okay here comes the easy part...
mix everything but the tortillas and 2 cups of cheese in a bowl together.  Warm up the tortillas for 30 seconds in the microwave, and grease a 9x13 baking dish.
Fill up each tortilla as full as you want, roll it up and place it in the dish, making sure to leave about 1/2 cup of the mixture for later.
When the baking dish is full take the 1/2 cup mixture and spread over the top of the enchiladas and then sprinkle with remaining cheese.

Bake at 350 covered for 20 minutes and then uncover for 5 minutes.  Then BAM!  Dinner is done and it's amazingly delicious and easy.  I don't care who you are, you can have dinner tonight on that!

Sweet Potato Crock-pot Chili

With Chicken

This is the perfect winter time soup.  It's hearty, and meaty, hot, and delicious.  Yesterday it snowed at my house, and so I took a chili recipe that I got from my amazing sister in law and added a little smoke to it.  I love creating with basic recipes because you can do so much with them.  So here is an example of a recipe that I just added a little style to.  :)  Enjoy!

Ingredients

With Hamburger

(all of the cans are 14oz cans.)

1 lb. Hamburger, cooked and browned or

4 boneless, skinless, Chicken breasts cooked and shredded

3 Sweet Potatoes, peeled and cut into chunks

1 can Chili beans with chili juices (s&w makes them)

1 can Black Beans, rinsed and drained

1 can Fire Roasted diced Tomatoes, with juices

1 can diced Tomatoes, with juices

1 can Corn, drained

2 packages of Taco seasoning*

15oz. Salsa

1 tsp. Parsley

1 tsp. Basil

1 tsp. Oregano

Salt and Pepper to taste

1 tsp. minced Garlic

1/4 cup dried Onion

*if you want a smokey flavor to the Chili add 1 pkg. of Taco seasoning and 1 pkg. of Fajita seasoning.  If you don't like smokey flavor just use the 2 pkgs. of Taco.

Directions

Mix everything together into your crock-pot.  Set on low for 8 hours and let cook.  Stir occasionally.  Serve with grated sharp cheddar cheese on top, a little dollup of sour cream if you like, and a slice of french bread.

Homemade Alfredo out of a Jar

I was experimenting yesterday with foods that come in a jar.  I love Alfredo sauce, but if you don't make your own it's normally gross.  I think it's a great thing though for busy Mom's to save time by using jar spaghetti sauce sometimes, so I wanted to come up with a way to make it taste like homemade.  I found some Alfredo sauce in my pantry, and thought I'd test it out.  No joke, I put it on the counter and my husband said "Are you serious?  That's going to be disgusting."  Yes!  Exactly what I wanted to hear, and prove wrong.  So here is what I did...

Ingredients

1 package Rotini

1 jar Ragu Alfredo Sauce

3 skinless Chicken Breasts

1 tsp. dried Oregano

1 tsp. dried Parsley

1 tsp. dried Basil

2 Garlic cloves minced

2 Tbs. Olive Oil

1/2 cup Parmesan Cheese shredded

3 Tbs. Cream

dash of white wine (optional)

1 can mushrooms drained

salt and pepper

Directions

In a saute pan pour in the olive oil and cook the chicken thoroughly.  In a pan heat the Alfredo sauce.  Dump in the splash of white wine and heat up pretty hot for about 5 minutes.  Dump into the sauce the cheese, cream, garlic, herbs, mushrooms.  Cut up your chicken into bite size pieces, and add that to your sauce.  Season with a little salt and pepper.  Once everything is combined let your sauce simmer while you cook your pasta according to package instructions.

Once your pasta is cooked drain it, and then in a pasta bowl mix your sauce and pasta together.  Sprinkle a little bit of Parmesan over the top and serve with some crusty garlic bread.  I promise you are going to be shocked at how much this is going to taste like homemade and be delicious!  It's so easy and will save you a ton of time, and actually a little bit of money too.  If you can get the ragu sauce on sale, this dinner shouldn't cost you over $10 to feed your entire family!  I love it!