Posts Tagged ‘Dinner’
Recently I have been having a love affair with my Crock Pot.
I just toss my food in there in the morning (when I have the energy to cook) and have a fan-tab-uous dinner waiting for me when I get home from trucking the kiddos around.
I don’t have to think about dinner at all thru the day. My brain doesn’t have to wake up.
Lets not mention the super hot summers we have here in AZ. Anything to not turn of the oven or be over a stove all day is awesome in my book.
Cut and season meat
The way my house smelled while this was cooking, just can not be described.
I wish they had a scratch (or click) and sniff application.
Serve as a sandwich, in a taco or salad.
The flavor this has is incredible!
- 4 Tbsp Seasoning Salt
- 4 lbs, cut into cubes
- 1 cup water
- 1 tsp liquid smoke
- 1 onion, quartered and layers divided
- 5 cloves garlic
- In a large bowl mix beef cubes and seasoning salt. Add to crock-pot.
- In another smaller bowl combine water, liquid smoke. Pour into crock-pot (over beef mix)
- Top with onion and garlic.
- Cook on high for 4-6 hours or until fork tender.
- Using 2 forks, shred meat.
This is incredible on everything from beef to chicken to pork.
Sprinkle it on burgers, steak, shrimp anything.
I really like this because, not only the flavors it add to your meats but no one will ever be able to figure out what it is that makes it taste so……yummy.
And it is super fast to whip up.
All Purpose Meat Seasoning
- 2 Tbsp sugar
- 3 Tbsp Salt
- 1 Tbsp Pepper
- 1 tsp coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cornstarch
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp chipolte chili pepper
- Combine all ingredients into a large jar or small bowl.
- Season on any thing you desire. (I would shy away from desserts but to each there own)
This came from staying up ALL night while the dear hubby was on a business trip.
I just cant seem to sleep with him not here. Thank goodness for coffee and energy drinks. I consumed 3 the other day….don’t judge….ok judge.
I wanted to make something special for when he came home.
As I rummaged thru my fridge looking at the nothingness I had to make his favorite meal, I began to just toss stuff in the food processor.
The flavor is out of control. He gobbled it up, asking for more. (sadly I had no more ). The kiddos even loved it.
Piri Piri Chicken
- 2 lemons, zested and juiced
- 6 cloves garlic
- 2 red peppers, roughly chopped
- 3 serrano chili peppers, seeded
- 1 bunch flat leaf parsley
- ½ bunch cilantro
- 2 tsp smoked paprika
- 1 tsp ancho chili powder
- ¼ cup red wine vinegar
- ½-1 cup olive oil
- salt and pepper to taste
- 4 chicken breasts
- In the bowl of a food processor, process lemon zest, juice, garlic, red peppers, chili peppers, parsley, cilantro, paprika, chili powder and vinegar. (you may need to process in the middle of adding ingredients to make room).
- While processor is on and running drizzle in olive oil. Start with ½ a cup. Add more to desired consistency (I only needed ½ cup)
- Remove and reserve about 1 cup.
- In a gallon size Ziploc bag add chicken and remaining processed sauce.
- Stick in fridge for 1 hour (overnight for best results).
- Remove chicken ½ before cooking. Turn grill on to medium-high heat.
- Place chicken on grill. Cook 15 min, turn cook 15 min more (or until done).
- Serve with reserved sauce.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
Ok, lets be honest and serious for a bit here. (because I am all about seriousness….not)
Is there really anything better than homemade bread? (other than chocolate)
I think not.
Not only does your house smell amazing (no cleaning that day ), but you don’t have to go to the store.
I took a page out of the fabulous Farmers Wife. (Check her out. She had incredible food and great stories. Her blog is a fabulous read.)
These came out perfect. Crusty exterior and a nice airy soft interior.
- 1 ¼ oz yeast (1 ½ package)
- 1 ½ cups water, warm (about 78-80 degrees)
- 1 tsp sugar
- 1 tsp salt
- 3 ½ cups flour (plus more for dusting)
- In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 min. DO NOT TOUCH.
- After 5 min, add salt and turn mixer on. Add flour 1 cup at a time, scraping sides of bowl occasionally.
- Once it starts to come together, gradually turn speed up to high and mix for 4 min. Watch your mixer very closely as it may “walk”.
- Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.
- Lightly oil a baking sheet (or use a splat). Uncover the dough and place baking sheet, right side down, on top of dough. Invert dish onto baking sheet and shake to release dough.
- Cut dough into 6 (or desired size) squares and gently separate each square. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.
- Wrap with plastic wrap. Make sure plastic does not touch dough.
- Let rise 40 min.
- Pre heat oven to 475
- Remove plastic and glasses (or cans) and bake rolls for 20 min, or until golden brown.
- Remove and let cool completely.
I have fallen in love all over again with my crock pot.
Just dump the food in and as that guy from the late night informercials said
“Set it and forget it”
I love cooking like that.
This recipe came from my darling, handsome hubby (still trying to butter him up ).
He is a man who LOVE S meat and LOVES sauces.
I mean really LOVES….it borders on a disease.
He just came up with this the other night and I thought to my self (as I was sneaking some) this would be fabulous with some shredded chicken.
My kids actually loved it. I was shocked. It has that great buffalo flavor, but not super spicy. The BBQ sauce helps to mellow it out.
Buffalo BBQ Shredded Chicken
- 4 chicken breast, frozen
- 1 cup BBQ sauce (I used Sweet Baby Rays Original)
- ½ cup buffalo sauce (I used Franks buffalo sauce)
- ¼ cup Ranch
- 1 Cup chicken broth
- Place frozen chicken breast in crock-pot. Turn on to High.
- Add remaining ingredients.
- Cook on high for 4 -5 hours, or until done.
- Shred and serve.
So my little ones have both started karate…. Not sure how I feel about giving them skills to kick each others butts, but….oh well…it is a few hours I don’t have to entertain them
And man oh man, it is the cutest thing ever! (sorry for the photo size. I took it from my phone and not sure how to change it. The technically gifted husband is out of town).
Therefor I need something when we get home and they are nagging me about being hungry and don’t want to wait for he oven to heat up.
This little concoction came from surfing the net while trying to ignore the back ground screams, cries and crashing sounds.
Speaking of back ground noises, I hear a lot of noise for kids that are supposed to be brushing their teeth….excuse me please……..
Ok I deeply apologize for that. Crazy youngsters.
Back to the amazingness that is this recipe.
This is fabulous for party appetizers or for a meal (shoot, its what I ate tonight).
This is super fast and not much work is needed, which I LOVE
Take your pizza dough and cut it into thirds. Roll out one third and drizzle with olive oil and place on preheated waffle iron. Drizzle top with olive oil, and close iron. Let that cook for about 5-8 min or until nice and brown.
Remove, top with basil ribbons (just take a few leaves of basil, stack onto each other, roll and slice) some chopped tomato and cubed fresh mozzarella. Grind some pepper and drizzle with a bit more olive oil.
Yum…..So supper yummmy.
Focaccia Waffles topped with Mozzarella Salad
- 1 pkg (16 oz) pizza dough (I used Trader Joes Garlic Herb)
- about ¼ cup olive oil
- 1 ball (8 oz) fresh mozzarella, cut into cubes
- ¼ cup basil, cut into ribbons
- 1 tomato, diced
- 1 tsp pepper
- Pre-heat waffle iron (I put mine to its highest setting)
- Take Pizza dough and cut into thirds. 1/3 of pizza dough and roll out. You want it as big as your waffle iron. Drizzle with olive oil and place on bottom o iron. Drizzle with a bit more olive oil and close. Cook for 5-8 min or until nice and brown.
- Remove and place on plate. Top with basil ribbons, chopped tomato and cubed mozzarella.
- Sprinkle with pepper and drizzle with a bit more olive oil. Dig in.
- Make about 3 waffles.
When ever I need something fast and warm and feeling half-way, kinda, some what healthy I make this.
It is kinda, sorta healthy because it has veggies in it.
My kids LOVE (with all capitol letter) this. Even the hubby loves this.
Mac & Cheese Soup
- 1 pkg (32 oz) Chicken broth
- 6 oz noodles (i.e. pasta shells)
- 1 bag Frozen broccoli, cauliflower, carrot blend
- 1 ½ cups milk
- 2 Tbsp flour
- 2 cups Sharp cheddar cheese, shredded
- In a large pot, bring broth to a boil over high heat.
- Add pasta and reduce heat to medium. Bring to a simmer.
- Simmer uncovered for 5 min.
- Add veggies and cook until veggies and pasta are tender. About 5-7 min more.
- Combine milk and flour in a re-sealable container; sake well to combine.
- Stir milk mix into pasta and veggies. Cook until bubbly.
- Add cheese and cook until melted.
- Serve warm.
One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.
It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.
Don’t judge…..ok judge.
Using ravioli eliminates 2 of the steps……holler
I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there
I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.
(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)
I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.
- 4 cups spaghetti sauce
- 16 oz mozzarella
- 1 pound ground turkey
- 25 oz frozen cheese ravioli
- Pre heat oven to 375
- In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
- Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
- Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
- Place on layer of ravioli, then some cheese and more meat/sauce mix.
- Continue layers.
- Top with any remaining cheese.
- Bake for 35 min, uncovered and over a cookie sheet.
- Remove and let stand for 5 min. Cut and serve.
- Serves 6-8 people.
I was never, ever a Mexican food fan. I have always love Italian food or southern food.
But once I tried this, I fell in L-O-V-E.
In a medium bowl, combine shredded chicken and 1 cup cheese.
These are little angles. They help me not be 500 pound. I love my carbs. I mean LOVE…..I would give my left arm for some pasta (only kidding there)
The best thing about these (other than the taste), is that they only have 4 net carbs!!!! 4!!!!!! I can eat all of them and not feel guilty….well not toooo guilty.
Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
Now my hubby loves these so much (and it was pretty late when we finally got to eat) I did not get a chance to take any cooked pictures. I went to grab my camera (backup camera) and turned around and he was on the couch digging in.
I had to jump in or I wouldn’t get any.
But trust me….make these. You will be glad you did.
Sour Cream Chicken Enchiladas
- 16 oz Monterey Jack cheese, shredded
- 1 pound chicken breast, cooked and shredded
- 1 dozen tortillas (small, i.e. corn)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 pt sour cream
- 1 can (7 oz) diced green chilies
- Salt and pepper to taste
- Pre heat oven to 350.
- In a medium bowl, combine shredded chicken and 1 cup cheese.
- In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper until warm, bubbly and smooth.
- Take 1 cup of sauce and pour on bottom of baking dish.
- Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
- Top with remaining sauce and cheese.
- Bake for 30 min.