Slow Cooker Chicken Taco Soup

Have I mentioned that I LURVE my crock pot? :) Well I do, a lot. Tossing everything inside the pot, turning it on and going to work is so simple.

I made this recipe and had a couple girlfriends come over. They both ranted and raved about it and even had second bowls. So I think it was a hit. :)

Ingredients:

1 onion, chopped (optional)
1 16 oz can chili beans (I used kidney)
1 15 oz can black beans
1 15 oz can whole kernel corn, drained
1 8 oz can tomato sauce
1 cup of chicken stock
2 15 oz can diced tomatoes with green chilies, undrained
1 packet taco seasoning (I used hot, it gives it just a little spice)
1 packet ranch seasoning (ranch dip is another name)
1/2 tbs of cumin powder
3 whole skinless, boneless chicken breasts (I used a package of thighs)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken Long Rice Soup

I have been trying to figure out what other dishes I can use my 1lb of Hawaiian salt for. When I bought the salt that was the smallest bag they had and I didn't know many recipes except for the Kalua Pig & Cabbage that used that kind of salt. So I searched and found this recipe on Allrecipes.com (love that site). My step-mom makes this a few times during the year and when she askes what I want her to make it's always this soup or her Filipino sour soup ::mouth waters::. This was a easy soup to make and so delicious. I love the bok choy in it. You can find the long rice noodles in the asian section or go to the asian market.

Ingredients:

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed
1 (8 ounce) package long rice noodles (rice vermicelli)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Directions:

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.

Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.

Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Peanut sauce

You know that stuff in the jar called Peanut Sauce right? Well this recipe tastes much better than that and it's fresh. I added a little more sesame oil than it said, but I LOVE sesame oil a lot. I mean A.LOT. I can't help myself...

Ingredients
1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
1-2 teaspoons of Sarach (optional)

Directions
Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Snow Ice Cream

Yes, you heard right... SNOW Ice Cream. I remember when I was a little kid and the neighbor friend's mom made it one year, I was hooked. It doesn't snow that much on this side of Washington, but we got a lot last week and I forgot to set out some bowls. Dangit! Make sure you use fresh snow.... yellow snow is not considered fresh. Just in case you didn't know. =P You may want to set out a couple big or wide bowls/pans in order to collect it.

Ingredients:

8 - 9 cups freshly fallen snow
1 - (14-ounce) can sweetened condensed milk or milk
1 - teaspoon vanilla extract
Whatever toppings you would like

Directions:

Place snow into a large bowl. Pour condensed milk over and add vanilla. Slowly mix to combine. Serve immediately in bowls.

Shepherd's Pie

I have finally decided to make this dish. It's been a few years and it always looks so good on the screen but it's not really what I thought it would be. There wasn't a whole lot of flavor so I think I'm going to play around with ingredients and re-edit this post at a later time. I already know some of the changes, like adding 1/2lb of ground lamb, some more seasoning and maybe chopped garlic and milk to the potatoes. I'll let you know how the next batch goes.

Ingredients:

4 large potatoes, peeled and cubed
2 tablespoon butter
1/2 cup sour cream
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 cup of peas
1 tablespoon vegetable oil
1 onion, chopped
1 pounds lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 cup beef broth
1/4 cup worcestershire sauce
1/4 cup shredded Cheddar cheese

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worcestershire and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

Chicken and Dumplins

Picture by Monica H.

It's Fall here in Washington, the leaves are falling, the air is cooler and it's... raining of course. The colds days and nights require some warm comfort food in order to warm the soul. One of my favorite soups is Chicken and Dumplins, but the one from Rachel Ray has more of a brothy base than the thick stew like soup I am used to. But I found this recipe on Lick the Bowl Good (my new fav food blog). M and I loved this stew, it was delish and had a lot of flavor. I did find that I needed to add an extra 2 cups of water at the end because it was so thick.

Ingredients:

Stew:

3 Tbsp. butter
1 large onion, chopped
1 bunch celery, chopped
1 whole chicken fryer or cut up chicken(about 4 lbs.)
3 chicken bouillon cubes
6 cups chicken broth or water (possibly 2 more at the end)
salt and pepper to taste

Dumplings:

2 cups flour
4 tsps. baking powder
1/2 tsp. salt
2 Tbsp. dried basil (optional)
2 Tbsp. Crisco shortening
3/4 -1 cup buttermilk or milk

Directions:

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

Candy-Corn Sugar Cookies

I can't believe it's already Halloween. This year at work we had a cookie exchange. It was fun, I made these Martha Stewart cookies. They are quick, simple and tasty. But I think next time I am going to make my snicker-doodles. The only thing about this recipe I don't like is the cookies are VERY small. Bite size for little kids small, so I say this recipe makes a dozen normal size cookies.


Ingredients:
Makes about 36.

4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour (spooned and leveled)
About 36 candy corns

Directions:

Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.

Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.

Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

Teriyaki Turkey Burgers

::in best Al Pacino voice:: Say "hello" to my little friend.

I know, I know, you think I'm cheating but I wanted to introduce you to one of my little friends the "Seasoning Packets". Technically I am not making a homemade dish. But what can I say, Noh is my little helper in a time of need and once you try their Teri-Burgers, you won't go back. Noh is one of my favorite and you mostly find them in the Asian or Hawaiian stores. I still haven't found many in the Asian section of a regular grocery store. .



Ingredients:

1 pkg. NOH Hawaiian Style Teri-Burger Seasoning Mix
1/2 cups of water (use this ONLY if you choose beef, makes turkey to runny)
1 lb. of ground beef or turkey
1 tablespoon cooking oil

Directions:

Combine contents of package with 1/2 cup water in a large mixing bowl and blend well. Add 1 lb. ground beef or turkey and mix thoroughly. Shape into patties. Heat 1 tablespoon oil in a skillet and pan fry patties a few minutes on each side or until done. Patties can also be barbecued or broiled.

Top this little baby with your favorite toppings and side dishes. Mmm a little Teriyaki heaven in your mouth.

Michelle's Crock Pot Chili

Now don't get me wrong, I do like the Jaime's Chili, but I felt there was some flavor missing. I took that recipe and ran with it, "doctoring" it up with more seasoning. I really enjoyed this batch and I hope you do too. Oh btw, it's spicy. :)

Ingredients:

2 pounds mixed ground beef and sausage, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery
2 (28 oz) cans diced tomatoes
1 (28 oz) can whole, peeled tomatoes
1 (4 oz) can of tomatoe paste
1-2 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (14 1/2 oz) can pinto beans, drained and rinsed
1 (14 1/2 oz) can chili beans with spicy sauce
1 (14 1/2 oz) can kidney beans, drained and rinsed
1 package chili seasoning mix
smoked applewood salt to taste(it's something we own but table salt is fine)
ground black pepper to taste

Shredded cheddar, sour cream, chopped green onions, for garnish
Fritos (optional)

Directions:

In a skillet brown ground beef and sausage, drain and set aside. Add the onion, green pepper,celery, beans, seasonings and meat into the crock pot. Stir in the diced, tomatoe paste and whole tomatoes. Turn your crock pot to low and let simmer for 6-8 hours stirring occasionally.

Serve with Cheddar cheese, sour cream, and green onions.

Crock pot BBQ Pork

M and I have tried a few different BBQ chicken or pork recipes in the crock pot and have found them to taste disgusting. Something about having the meat cook in the BBQ for hours does something gross to the sauce or maybe it's just the crock pot that does that. I came across this recipe on one of my new favorite foodie blogs, I thought I would give it a try and we LOVE it. It has better flavor and the sauce is added at the very end so no weird taste.I picked up KFC cole slaw for a side dish they worked well together.


adapted from Lick the Bowl Good

Ingredients:

Spice Rub:

1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon dried oregano
4 teaspoons paprika
2 teaspoons table salt
1 teaspoon granulated sugar
1 teaspoon dry mustard
1 teaspoon garlic powder

1 (2-3lb) Pork Shoulder (butt)
1-2 tsp of liquid smoke (optional)
1-2 cups barbecue sauce (use as much as you like)

Directions:
Mix all spice rub ingredients in small bowl.

Place shoulder in a 9x13 Pyrex dish. Massage spice rub into meat. Cover tightly in plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, the pork can be refrigerated for up to 3 days.)

Unwrap and place pork in slow cooker liner. Add ¼ cup water and liquid smoke. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender.

Transfer meat to cutting board. “Pull” by tearing meat into thin shreds with two forks or your fingers (be careful it's HOT).

Place shredded meat back in slow cooker liner. Stir in 1 cup barbecue sauce. Add more if desired. Heat on low for 30-60 minutes, until hot.

Makes about 8 pulled pork sandwiches.

Grilled Thai Beef Salad

I have been trying to eat healthier meals and from looking back on past recipes, I tend to make a lot of fatty meals. So I have a few new recipes I want to try out and I hope M is willing to eat them too. He has maybe 5-10 lbs to lose, if you times his by 5-6, you have what I WANT to lose, not NEED to lose. Bleh, men.

This wasn't too bad. It needs a little something more to the salad... cucumbers? Carrots? Bean sprouts maybe? I dunno, but it lacked some UMPH. The broil was a bit chewy and it was cooked medium. I knew I should have bought flank but the broil was buy one get one free. The dressing was pretty good, but the meat was lightly flavored after a overnight marinade. I would try this again, but adding more to the salad and different seasoning on the steak.

Ingredients:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Directions:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Funfetti Cookies

Funfetti just sounds fun. These little delights are just fun to eat and puts a smile on my face everytime I hear the word "Funfetti" [cake or cookies]. Funfetti cake is one of my favorite cakes when done right. You gotta... I repeat... gotta use Rainbow chip frosting, not the confetti frosting. If you use the confetti frosting, you have ruined the cake! I don't like to crunch my cake... thank.you.very.much. : P

Ingredients:

1 (18.9 oz.) package Pillsbury Funfetti Cake
1/3 cup vegetable Oil
2 large eggs
1/2 (15.6 oz.) can vanilla frosting (optional)

Directions:

1. Heat oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.

2. Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Quick fish tacos

I always want to try and make fish tacos, but it's kind of hard because M hates fish baked/pan fried/boiled or grilled fish. He likes it deep fried, like a true Southern man. One day I will try the healthier version but until then these make a great substitute.

Ingredients:

1-2 box of frozen battered fish (any brand, you need around 16 pieces)
1 bag of shredded cabbage mix w/carrots
8 corn or flour tortillas
2 limes
Pink Chili Mayo (recipe follows)

Directions:

Bake your fish as directed on the box. I bake enough for each person to have 2-3 tacos and one piece of fish on each taco.

Heat a dry cast iron skillet over medium heat or you can do this in the microwave. If you do it in the microwave, place the tortillas around a plate and place a damp papertowel and heat for 30 seconds. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the cabbage mix, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:

1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

M and I love these tacos. When I made the Pink chili mayo, it made a lot more than needed, so I recommend making half unless you plan on eating a lot of fish tacos soon.

Deviled Eggs

You know there are not many of you that can resist these delicious little creatures. You find them mostly at picnics and pot lucks. You think you will only eat two... then BAM! You have devoured 4 eggs total and ready to go back to the platter for more... and I am right behind you for some too. :)



Ingredients:

12 hard-boiled eggs
3-4 tablespoons mayonnaise
2 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon garlic granules
1/2 ground black pepper
Paprika to sprinkle on top

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, salt, garlic, pepper and mustard; mix well. Stuff or pipe into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Everyone loves my deviled eggs, yes I have a big head. You may have to tweak things to your liking. I don't measure stuff when I make these so I tried my best on measurements.

Chili Queso Dip

Ingredients:

1 lb Sausage
32 oz Velveeta
10 oz can Rotel
1 cup Onions, diced
4 oz(?) can diced green chilies (optional)
1/2 salsa (optional)

Directions:

In a fry pan cook sausage and onions until done. Drain excess grease if necessary. Cube the Velveeta and add it to a crock pot, then pour the rotel over the cheese, and then the sausage over that; stir until everything is evenly incorporated. Set your slow cooker on high until the cheese is completely melted, then turn to low or warm for serving.

If needed, add some milk to keep the dip creamy.

I got this recipe from Kaitlin in the Kitchen but added the salsa and green chilies. My co-workers and I loved it, it had a lot of flavor and was just a good snack. It makes a lot, so make sure you're hungry or feeding a lot of people.

Rosemary Pork Tenderloin

Ingredients:

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Directions:

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic

This dish made the house smell wonderful. It was a tasty dish, the flavors were delicious and it was not there wasn't so many ingredients. My tenderloins weren't both one pound each, but pretty close. You just have to double check to see if you meat is cooked. I ended up cooking it for around 37 mins.

M was the first to plate his food, there wa bacon missing off an entire tenderloin even though he only took a few slices of it. He loves his bacon.

Cheesy Penne

Ingredients:

4 cups fresh penne pasta
1/2 cup milk
2 teaspoons Dijon mustard
3/4 cup heavy cream
4 ounces aged English white Cheddar, grated
Kosher salt
Fresh finely ground black peppercorns

Directions:

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.

Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

This recipe was okay, I tend to under season more than over season dishes. I thought I put a lot of salt, but after finally sitting down to eat, there wasn't enough. It was very cheesy to me either. It was a sticky mess and not creamy how I like it. M said is was "okay".

Hello...hello?

::taps microphone:: Anyone still here?

I know I don't have many followers but I want to apologize for not posting in so long. I have only tried a few new recipes lately. I keep ending up going right back to my "regular" dishes every week. Plus I was on vacation for a while and M had to fend for himself. That meant eating cereal, take out and items I had stuffed in the freezer just for him. :)

Banana Nut Bread

Ingredients:

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts or pecans
2 medium bananas mashed

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, cream together the butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

O.M.G this was so good and very moist. I cooked mine for exactly 60 mins, I bet it could have lasted at least another couple mins. But everyone who tried it loved it. I recommend this recipe.

Apple Stuffed Porkchops

Indgredients:

1/4th chopped onion
1/4 cup butter
1 box of Stove Top
2 cups chopped apples
1/4 cup chopped celery
1/4 teaspoon salt
3/4 cup of apple juice
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil


Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the Stove top, apples, celery, apple juice and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove cover and bake for 25 minutes longer or until juices run clear.

It tasted pretty good. I needed to get rid of apples that were soft and this was quick and easy.

Mexican Lasagna

Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is a 30min Rachel Ray meal. It was very quick and easy to make. It didn't have much seasoning but tasty.

Cajun Jambalaya

Ingredients:

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

This recipe has a lot of flavor. To add more of a bite I add a couple more teaspoons of hot sauce. M and I love this recipe and eat it at least once a month.

Kalua Pig and Cabbage

Ingredients:

1 (6 pound) pork butt roast (or shoulder)
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
1 head of cabbage cut up (not thin)

Directions:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. For the last hour of cooking add the cabbage to the pot and stir. Remove meat& cabbage from slow cooker, and shred, adding drippings as needed to moisten.

TIP: You will notice that there is a lot of oil in the slow cooker and you want to get rid of it. After pulling out all of the meat and cabbage, pour the juices into a container and pop in the freezer for 30 mins or longer. The fat should rise to the top and harden up enough to skim it off easliy so you can use just the juices.

OH.MY.GOODNESS. I love love Hawaiian food and my favorite meal to buy is the Kaulua pig and cabbage, on the lunch plate you get rice and macaroni salad too. I didn't think it would taste the same, but oh yes it does! I love this recipe and it's so simple. M loved it too, he was a bit puzzled by the cabbage, he isn't big on it.

Easy slow cooker french dip

Ingredients:

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Dash of onion powder (optional)

Dash of garlic powder (optional)

Provolone or Mozzarella cheese (optional)

Directions:

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

This was a very easy and good dish. I am not big on french dip but M loved it. I didn't use the can of beer because we don't drink any and I didn't want to buy an entire case of it, so I added an extra cup of beef broth. The beef ended up being shredded for me. I suggest popping it in the fridge to cool and it would slice a lot easier.

Snickerdoodle cookies

Ingredients:

1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar

Directions:

In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

I do not, repeat, do not like store bought Snickerdoodles. They just don't taste right and I haven't found one that I like, so I just stop trying to taste or find one. This a is quick and easy recipe and you will never go back to store bought ones.

Eggplant Gratin

Ingredients:

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

I loved this dish, M wouldn't even try it because it looked weird to him, so more for me! I made this in a square 8 x 8 pan instead of individual dishes. Also, the eggplant soaks up a lot of oil when you fry it, so you may have to add a little more.

Romano mashed potatoes

Ingredients:

8 medium potatoes, cut, boiled and mashed
3/4 stick butter
1 cup grated Pecorino Romano cheese
3/4 cup milk
1 cup sour cream
Salt and pepper to taste

Directions:

In a large mixing bowl, whip together the potatoes, butter, Romano cheese, milk, salt, pepper and sour cream.

It tasted pretty good we ate ours with ham. It has a slightly sharp and tangy but still tasted good.

Italian sausage penne bake

Ingredients:

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild or hot Italian sausage
1 cup chopped onion
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
2 cups shredded mozzarella cheese

Italian seasoning

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Stir in tomato sauce, diced tomatoes and seasoning. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

It tasted pretty good, next time I would add a little more seasoning. M said it tasted like pizza and that is why he likes it.

Quick Red beans and rice

Ingredients:

1 box of Zatarain's Red beans and rice. (I used reduced sodium.)
2 Bay leaves
2-3 links of sliced smoked sausage (Andouille)
Creole seasoning (See below)

Creole Seasoning(I use this for Jambalaya and Shrimp & Grits):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Directions:

Follow the directions on the back of the box but add the leaves, sausage and seasoning. Let it simmer like it says and Viola red beans and rice. Yummy.

M and I love this for a quick subsitute.

Coconut shrimp with Orange Marmalade

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined

Vegetable oil, for frying ( I prefer peanut oil)

Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

Directions:

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

Dipping Sauce: Heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

M loves eating the shrimp and I love making this recipe. It is so easy and quick to make. If you don't like a sweet dipping sauce, I suggest Peanut Sauce in the Asian aisle. It is a spicy peanut sauce. Even eat it plain, it tastes that good.

Bacon Wrapped Weiners

Ingredients:

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Directions:

Preheat the oven to 350 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 20 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Once you pop, you can't stop!

Chicken Alfredo Pesto Pasta

Ingredients:

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) cream cheese
1 large red pepper, cut into strips
1/4 cup grated parmesan cheese
2 Tbsp. pesto


Directions:

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to cream cheese mixture; toss to coat.

This was quick, easy and tasty.

Easy Slow-Cooker Beef Stew

Ingredients:

1 cup fat-free reduced-sodium beef broth
1/4 cup Kraft Light Zesty Italian Dressing
1/4 cup Kraft Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Oscar Mayer Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

Directions:

Mix broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside. Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Ugh, I did not like this recipe and M didn't like it either. It doesn't taste like beef stew I grew up with. It has a tangier taste and the meat was not tender after 9 - 9 1/2 hrs of cooking. I think I will find another recipe and figure out how to make the meat tender. Don't get me wrong, there were a lot of people who liked the tangy taste, it just depends on the person.