Cajun Sausage, Rice & Beans

A very talented lady cooked this for us and it's been a favorite in our family.  It's super easy and very tasty.

Ingredients

• 1 lb. smoked sausage
• 1 diced onion
• 1 can diced green chilis
• 1 can kidney beans
• 1 can diced tomatoes
• salt
• pepper
• cajun seasoning
• garlic powder
• dash of cayenne pepper

Directions

1. Brown sausage
2. Add vegetables and seasoning to taste
3. Add water if necessary
4. Simmer 30 min
5. Serve over rice

Yields: 6-8 servings

Spicy Slow Cooker Pulled Pork

This was surprisingly simple and extremely good.  Just make sure to use the meat listed (not pork loin!) if you want it moist and tasty.

Ingredients

• 2 medium yellow onions, thinly sliced (1 worked for our 6 qt. crockpot)
• 4 medium garlic cloves, thinly sliced
• 1 c. chicken stock or low-sodium chicken broth
• 1 T. packed dark brown sugar
• 1 T. chili powder
• 1 T. kosher salt, plus more as needed
• 1/2 t. ground cumin
• 1/4 t.ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 c. barbecue sauce (optional)

Directions

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. 
2. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. 
3. Pat the pork dry with paper towels. 
4. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. 
5. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
6. Turn off the slow cooker and remove the pork to a cutting board. 
7. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
8. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. 
9. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Yields: At least 14 servings

Discovered at - http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork

Mexican Baked Hake Loins

Costco has Wild Caught Hake Loins on sale this month, and we were looking for a little variation on our typical recipe (oven baked with Great American seasoning).  I searched for a Mexican recipe and hit the jackpot with the following super easy and delectable recipe.

Ingredients

• 3 Hake Loins
• 1 c. Salsa
• 1 c. broken corn tortilla chips
• 1 c. Shredded/Grated cheese (cheddar tastes great)
• 1 Avocado
• Sour cream (optional)

Directions

1. Preheat oven to 400 deg. Fahrenheit
2. Defrost and pat dry Hake loins (try to extract as much water as possible without breaking them)
3. Place in lightly greased baking dish
4. Pour salsa over Hake loins, sprinkle cheese and broken tortilla chips
5. Bake on middle rack (uncovered) for 15-18 min (or until fish flakes apart)
6. Serve with sliced avocado and sour cream on top

Yields: 3 servings

Perfect Pork Chops

We were frustrated with tough pork, so looked for an alternative way of preparing it.  We came across the following recipe and were quite pleased with the results (inspired from thekitchn.com).  This should work for 2-4 < 1 in. pork chops.  We used boneless pork chops and because they were > 1 in. we just cut them in half so they were only about 3/4 in. thick.

Ingredients

• 3 c. cold water
• 3 T. salt
• garlic cloves or powder
• peppercorns (optional)
• bay leaf (optional)
• olive oil
• salt and pepper

Directions

1. Boil 1 c. of water with 3 T. salt, garlic, peppercorns, and bay leaf until salt is dissolved.
2. Add remaining cold water to brine to lower the temperature
3. Place pork chops in baking dish and pour brine over the top (pork chops should be completely submerged).
4. Cover dish and refrigerate for 30 min. to 4 hours (when we let it sit for 2-3 hours the meat was almost too salty; we also tried it for 30 min and it was perfect for our taste)
5. Remove pork chops and pat dry with paper towel/napkin
6. Preheat oven to 400 degrees Fahrenheit with roasting pan/skillet inside oven (oven rack in the middle)
7. Rub chops with olive oil and add salt and pepper; set on stove to warm up
8. Once stove and skillet are preheated, remove skillet and place on med-high burner and sear first side of chops for about 3 min (turn on oven vent to catch smoke!)
9. Flip chops over and place pan in oven for 6-10 min (until cooked, meat should be about 140 degrees, but we can never get an accurate read)
10. Remove from skillet and tent with foil, let rest for 5 minutes
11. Eat up!  Throw some rice and vegetables in your rice cooker and you'll have a complete meal!

Yields: 2-4 pork chops

Pizza Bread

This is a great alternative to pizza.  I grew up having this rotated into our weekly pizza nights.  I recently discovered that this bread tastes even better with homemade pizza sauce.  We've tried Canadian bacon with this recipe too, but pepperoni definitely tastes the best.  To speed up raising process, you may want to turn your oven into a proof box.

Bread Ingredients

• 2 t. yeast
• 2.25 c. warm water
• 2 T. sugar
• 2 t. salt
• 2/3 c. powdered milk
• 1 T. softened butter
• 5.5-6 c. flour

Toppings

• Sliced pepperoni (or other pizza topping)
• Grated Mozzarella cheese

Directions

1. Prepare yeast according to package instructions (e.g., add to water, mix, let stand for 5-10 min)
2. Mix in remaining bread ingredients, stir until bread dough consistency
3. Let raise until double it's size (may help to coat dough with oil)
4. Divide dough into two halves
5. Roll out one half into a rectangle (wide as a bread pan) on a lightly floured surface
6. Layer dough with cheese and pepperoni
7. Roll up dough, making sure to fold in the ends as you roll, so that the cheese doesn't melt out when cooking
8. Place in bread pan with seam down (if cheese leaks out, it will be very hard to remove after cooked, non-stick spray may help)
9. Follow steps 4-7 for second half of dough
10. Let both loaves raise again
11. Bake in oven at 350 F for 30-45 minutes

Yields: 2 Loaves

Easy Chicken Zucchini Bake

This was a very simple, quick, and tasty meal.  It was great served with rice. The recipe was discovered on SparkRecipes.

Ingredients

• 4 pieces of lean skinless chicken breast
• 1 cup raw Zucchini
• 2 tablespoons of any kind of shredded cheese (more never hurts)
• 1 raw onion
• salt
• pepper
• oregano
• (You may want to experiment with some different spices)

Directions

1. Pre-heat oven to 450
Cut Zucchini and Onion into slices
2. Arrange Chicken breast onto non-stick baking pan
3. Sprinkle chicken with salt, pepper, and oregano
4. Sprinkle cheese onto chicken
5. Arrange sliced Zucchini so that it's covering the chicken
6. Arrange onions onto Zucchini (feel free to add some more seasonings or cheese on top of the veggies)
7. Bake for 30 minutes covered

Yields: 4 servings.

Pasta Pie

This is a fast an easy recipe. If you cook everything at the same time you can finish in the microwave in just a few minutes or if you make beforehand stick in the over for probably 45-60 min (I've always done the microwave.)

For 2-4 people, use a glass 8x8 pan

Ingredients

• I box (8 oz) Cream cheese 
• Pasta (I use macaroni, but my friends use spaghetti, it will be fine with whatever noodle you have)
• 1 lb ground beef
• Spaghetti sauce 
• Mozerella Cheese (enough to cover the top)

Directions

1. Cook pasta
2. While the pasta is cooking, brown the beef. You can season it if you want. I never have and it's always tasted great. If you do want to season, I recommend oregeno or something that compliments your spaghetti sauce.
3. Soften the cream cheese and spread evenly on the bottom of the pan.
4. Drain the pasta, put the noodles on top of the cream cheese, the hamburger on top of that, pour spaghetti sauce enough to cover, then sprinkle the mozerella on top. (can refrigerate at his point and heat up later)
5. Put in microwave or oven until cheese is melted. 

Yields: 4 servings

Whole Wheat Pizza Crust

This is a great whole wheat pizza dough recipe I created. It produces a thin, crispy crust because it doesn't raise. It is quick, easy to work with, and tastes great! You can use the dough to make breadsticks too. Slight adjustments to the dough may be needed depending on your altitude and humidity.

Ingredients

• 2 1/2 t active dry yeast
• 1 C warm water
• 2 C whole wheat flour
• 1/2 C white flour
• 1/4 C sugar
• 1/2 t salt
• 2 T oil

Directions

1. Preheat oven to 425 degrees F
2. Place all ingredients in a mixer in the order listed.
3. Mix with dough hook until dough pulls away from bowl.
4. Add more flour or water until dough is not sticky but moist and stretchy.
5. On an oiled surface, roll out dough into large circle.
6. Roll up edges to form desired size crust.
7. Bake on preheated pizza stone for 5 minutes or until outer crust is just barely cooked.
8. Remove crust from pizza stone and fill with toppings.
9. Cook pizza as directed or until cheese is melted and starts to bubble.
10. Let cool 5 minutes before cutting--eat and enjoy!

Yields: 1 med pizza crust

Super Easy Chile Rellenos

This was a very quick and easy recipe, perfect when served with re-fried beans, my mouth waters just thinking about it again.  This meal is great for any meal of the day.

Ingredients

• 4 whole green chilies (we just used the cans from the store, they usually come with 3 a piece)
• Cheese (enough to fill the chilies and sprinkle on top at the end)
• 5 eggs
• milk
• 1 tbsp. oil or butter
• garlic salt
• pepper

Directions

1. Fill the chilies up with cheese and season both sides of the chili with garlic salt and pepper
2. Heat up the oil/butter in a frying pan and saute the chilies on medium heat until the cheese begins to melt.
3. Beat the eggs in a bowl with a whisk and add small amount of milk, garlic salt and pepper to taste
4. Pour egg mixture over chilies, cover and cook on low for 8-10 minutes (or until egg is firm, but not over cooked)
5. Turn off heat and sprinkle cheese on top and let it melt.

Yields: 2 servings

Inspired from cooks.com

Tortilla de Lechuga (Lettuce Omelette)

This recipe came from a cook book I got from Argentina.  I never had this while I was down there, but I had plenty of variations of it with different vegetables (chards and potatoes).  It turned out pretty tasty and is a good alternative to use your wilting lettuce.

Ingredients

• 3/4 c. oil (only 1/2 if you bake it)
• 2 c. shredded lettuce
• 1/2 a medium onion (the recipe calls for a whole one, but half of one was plenty)
• 2 tbls. flour
• 4 eggs
• salt
• pepper
• nutmeg

Directions

1. Heat 1/2 c. oil, add onions and fry till transparent.  Add lettuce and mix thoroughly.
2. Remove from heat and mix in flour.
3. Beat together eggs andd salt, pepper, nutmeg to taste.
4. Pour onion/lettuce mixture into egg mixture and add a little oil.  Mix well.
5. (If baking skip to step 7)Heat up remaining oil in frying pan and pour egg/lettuce mixture into pan.
6. Brown on both sides, server very hot.
7. If baking, pour mixture into greased baking pan and bake until brown on edges.  Serve either hot or cold.

Yields: 2 servings (if that's your main course, otherwise you could get 4 small portions)

Buca di Beppo's Chicken with Lemon

I found this recipe by searching on Google and we tried it out. It was very close (we had to make some of our own substitutions), but was simple and very tasty.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt to taste
• 1 c. flour
• 1/4 c. olive oil
• 1/4 c. white wine (or chicken broth)
• 4 large lemons (1 c. lemon juice)
• 1/4 unsalted butter
• Small handful drained capers (i'm guessing these are the little black balls in the sauce)

Directions

1. Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. (We only had 1/3 c. lemon juice and it tasted fine, we just added a little more chicken broth).
2. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
3. When the chicken is golden brown, turn over and brown the other side as well. When both sides are nice and brown, add white wine (or broth) and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
4. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
5. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

Yields: 2 servings

Source: http://fooddownunder.com/cgi-bin/recipe.cgi?r=38270

Oven Fried Chicken

This is an easy recipe, and it is very TASTY, not to mention super duper healthy.

20 crackers/crushed
2 1/2 cups corn cereal/crushed
3/4 tsp cayenne pepper
1/2 tsp garlic powder

2 egg whites
1 cup plain yogurt
1 tbl Dijon mustard
1/2 tsp salt

5 chicken breasts
olive oil spray

heat oven to 375, mix first 4 ingredients in small bowl. In another smallish bowl mix the next 4 ingredients. Coat the chicken breasts in yogurt mixture, then in the cracker mixture. Place on a baking pan, and spray chicken with the olive oil. Bake for about 40 min. And Enjoy.

This doesn't replace mom's recipe for oven fried chicken, this is totally different!!!!!!!!!

Quick Salisbury Steak

This is super easy, and really great hearty flavor!!!! Aaron Kristen and I downed it, in just a few minutes.....




Ingredients

• 1 lb ground beef
• 1/2 pkg. dry onion soup mix
• 2 eggs, beaten
• 2 (10 3/4-oz) cans golden mushroom soup

Directions

Combine ground beef, soup mix and eggs in a large bowl; form into 4 patties. Place patties in an ungreased 13"x9" baking dish; cover with soup. Bake, uncovered, at 350 degrees for 35 minutes. Serves 4.

YOU SHOULD DEFINITLY SERVE THIS OVER COUNTRY MASHED POTATOES. It enhances all the flavor. (just leave the skins on the potatoes when you mash them.

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

Ingredients

• 3 cups cut up chicken (even rotisserie, or left over chicken will work)
• 3/4 cups buffolo wing sauce
• 1 cup sour cream ranch dip
• 1 can cream of chicken soup
• 1 cup cheddar cheese
• 7 flour tortillas

Directions

Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.

Green onions are an option with these enchiladas, you can place them cut up with the chicken.

Spinach Quiche

These are super easy, and unbelievably delicious!!! I made them for a group get together, and no one could get enough, they make a beautiful appetizer, or a great breakfast, lunch, or dinner! :)

Ingredients

• 3/4 cup half and half
• 3 eggs
• 1/2 bag cut up spinach leaves
• 1 rectangular pastry or 2 pie crusts
• 5 slices cooked bacon, crumbled
• salt and pepper

Directions

Set oven to about 375, cook the bacon up, and crumble it. Cut the pastry dough into 6 to 9 squares, and place in 6-9 muffin cups (make sure to have corners hanging out. In a bowl mix up the eggs, half and half, along with the salt and pepper. evenly distribute the bacon crumbs among the cups, then almost fill the rest of the cups up with the cuts up spinach leaves. then distribut the egg mixture among all the cups, fill them up to the top. With the corners that are hanging out, fold them over each cup, it is ok (alomost better) if the corners don't touch. Place in the oven and remove when pastry looks golden brown, and egg has bubbled up.

(I set the temp at first to 350, then about 10 min into it, i turned it up to 375, I don't think it will make a huge difference, but it might)

Asian Slaw

This is so good, it turns non-coleslaw eaters into eaters. I've witnessed two conversions myself! :)

I suppose that if you added chicken, pork, or beef, you could pretty much make this salad a main dish. You'll love it.


A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day....... ~~ janice ~~

Asian Slaw

• 1 (16oz) package of slaw mix
• 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
• 1 Cup Sliced almonds, toasted
• 1 Cup Sunflower kernels
• 1 bunch Green onions, chopped
• ½ Cup Sugar
• ¾ Cup Vegetable oil
• 1/3 Cup Vinegar

Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……


This post came originally from Bloggin' It's What for Dinner

Chicken and Potato Yellow Curry

I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).

Ingredients:

• 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
• One 13 1/2-ounce can unsweetened coconut milk
• 3 tablespoons yellow curry paste
• 1/3 cup water
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
• Fresh cilantro leaves for garnish

Directions:

In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.

Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.

Transfer to a serving plate, garnish with the cilantro leaves, and serve.

Roasted Chicken and Vegetables

Ingredients

• 1/4 cup chicken broth
• 2 tbl olive or vegetable oil
• 1 tsp salt
• 1 tsp dried thyme leaves (or 1/2 tsp. ground thyme)
• 1 tsp dried tarragon leaves (opt.)
• 1/2 tsp. pepper
• 2 medium yams or dark orange sweet potatoes, peeled and cut into 8 pieces
• 1 large onion (cut into 8 wedges)
• 2 cloves garlic, finely chopped
• 4 chicken breasts (bone-in) or 1 whole chicken cut up

Directions

Heat oven to 425. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic. Toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1 inch ungreased pan.
Add chicken pieces to remaining broth mixture, turning to coat all sides. Place chicken pieces skin side down next to vegetables in pan. Drizzle any remaining broth mixture over chicken.
Bake 30 minutes. Stir vegetables and turn chicken pieces. Bake 30-40 min longer or until vegetables are tender and juice of chicken is clear.

Goulash

Ingredients

• 1 lb. ground beef
• 1/4 onion
• 2 c. macaroni noodles
• 1-10 oz. tomato soup
• 2-8 oz. can tomato sauce
• 2 c. water
• 1 tbsp chili powder

Directions

1. Brown meet and onion in skillet or frying pan. Drain grease.
2. Add rest of ingredients, mix, and bring to a boil.
3. Simmer covered for 15-20 mins.

Feeds 4 people.

Sloppy Joe's

Though the recipe doesn't call for BBQ sauce, it is still very good and very easy (you're basically making your own BBQ sauce).

Ingredients

• 1 lb. ground beef
• 1/4 onion
• 1/4 green bell pepper
• 8 oz. tomato sauce
• 1/4 c. catsup
• 1 tbsp. vinegar
• 1 tbsp. sugar
• 1/2 tsp. Worcestershire sauce
• salt, pepper, and chili powder to taste

Directions

1. Sautee onions and peppers and brown meat.
2. Add remaining ingredients and bring to a boil.
3. Simmer for 20 min. covered.
4. Serve on hamburger buns.