Saturday, March 22, 2014

Slow Cooker Bolognese

Printable Recipe

Slow Cooker Bolognese
1 lb Italian sausage
1/2 cup onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 cup water
2 Tbsp sugar
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp fennel seed
1 tsp salt
1/2 tsp pepper

In a large skillet, cook Italian sausage with onion and garlic until browned. Transfer to a slow cooker. Stir in all remaining ingredients. Cover and cook on low heat for 5-7 hours. Serve over spaghetti noodles.

Serves 6-8

Recipe adapted from Six Sisters Stuff

Tuesday, March 11, 2014

Slow Cooker Cheesy Chicken Quesadillas

Printable Recipe

Slow Cooker Cheesy Chicken Quesadillas
1 1/2 lb boneless skinless chicken breasts
1 (14 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
8 oz cream cheese
flour tortillas
shredded cheese

Spray a slow cooker with cooking spray. Add chicken, tomatoes, green chiles, and cream cheese. Cover and cook on low heat for 5-7 hours. Remove chicken; shred and return to crock pot.

To make quesadillas, heat a skillet or griddle over medium heat. Place tortilla on skillet and place cheese on the top of each tortilla. Place a scoop of chicken mixture on top of the cheese, using a slotted spoon to drain any juice. Fold the tortilla over and press down. Cook on both sides until cheese is melted and tortilla is lightly browned. Cut into slices and serve with salsa and guacamole.

Serves 6-8

Recipe adapted from Six Sisters' Stuff

Saturday, March 1, 2014

Slow Cooker Verde Chicken Tacos

Printable Recipe

Slow Cooker Verde Chicken Tacos
2 lbs boneless skinless chicken breasts
1 small onion, diced
2 cloves of garlic, minced
16 oz salsa verde
4 oz can chopped green chiles
1 tsp cumin
fajita size flour tortillas

Toppings:
shredded cheese
lettuce
tomatoes
guacamole
salsa

Combine chicken, onion, garlic, salsa verde, green chiles, and cumin in a slow cooker. Cover and cook at low heat for 5-7 hours. Remove chicken from slow cooker and shred. Add enough juice from the slow cooker to make the chicken moist. Serve in tortillas topped with desired toppings.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Tuesday, February 18, 2014

Bacon Jalapeno Deviled Eggs

Printable Recipe

Bacon Jalapeno Deviled Eggs
12 large eggs, hard boiled and peeled
1 cup mayonnaise
1 1/2 tsp rice vinegar
3/4 tsp ground mustard
1/2 tsp sugar
2 jalapenos, seeded and diced
6 pieces of bacon, cooked crisp and crumbled
paprika

Slice hard boiled eggs in half lengthwise. Remove yolks, place in a mixing bowl and mash. Add mayonnaise, rice vinegar, ground mustard, and sugar to yolks. Stir until combined. Mix in jalapenos and bacon. Place mixture in a large ziploc bag. Cut a small hole in the corner of the bag. Fill each egg with the mixture. Sprinkle with paprika. Refrigerate until ready to serve.

Recipe from Real Housemoms

Thursday, February 6, 2014

Easy Chicken Cordon Bleu



Easy Chicken Cordon Bleu
3 large boneless skinless chicken breasts, cut in half length-wise to form two thinner cutlets
12 slices deli ham
1 cup bread crumbs
2 Tbsp butter, melted
12 slices swiss cheese

Parmesan-Dijon Cream Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 tsp chicken bouillon granules
1/2 tsp salt
1 Tbsp djion mustard
1/2 tsp worcestershire sauce
1/4 cup parmesan cheese

Spray a 9x13 baking dish with cooking spray and preheat oven to 350 degreese. In a small bowl, combine bread crumbs and melted butter. Set aside. 

Lay the chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese. Make sure the entire chicken breast is covered. Sprinkle the bread crumbs over the chicken. Bake for 30-35 minutes, or until the chicken is cooked through. 

While the chicken bakes, melt 2 Tbsp butter in a medium saucepan. Stir in the flour, whisking constantly for about 1 minute. Slowly pour in the milk while whisking continuously. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, remove from heat and stir in the dijon, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until ready to serve. Serve over chicken.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Wednesday, January 22, 2014

Taco Salad with Cilantro Vinaigrette



Taco Salad with Cilantro Vinaigrette

Meat:
1 1/2 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp onion powder
1/4 tsp paprika
2 tsp chili powder
1/4 tsp black pepper
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt

Salad:
Head of romaine lettuce
1 can black beans, rinsed and drained
1 can corn, drained
1/2 cup cilantro, chopped
2 tomatoes, chopped
1 can sliced olives
2 green onions, sliced
1/4 cup shredded cheese
2 avocados, diced

Cilantro Lime Vinaigrette:
1/2 cup cilantro, chopped
1/4 cup canola oil
1-2 Tbsp lime juice
1 Tbsp red wine vinegar
salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking

Monday, January 6, 2014

Caramel Apple Cheesecake Bars

This dessert was so delicious! It was like a mixture of cheesecake and apple crisp with a cookie crust. Yum!

Printable Recipe

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, softened

Drizzle:
1/2 cup caramel topping

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs, 1 at a time, and vanilla. Mix well. Pour over crust.

In a small bowl, stir together apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all ingredients for the streusel topping. Sprinkle over apples. Bake for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until ready to serve.

Serves 24

Recipe adapted from The Girl Who Ate Everything

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