Last night I made Salisbury steaks for dinner. This recipe is gluten free and is SO yummy!! I found the recipe here:
http://fastpaleo.com/salisbury-steaks/
But here is my version with the changes I made
2 lbs ground beef
1 cup finely chopped spinach (I had some in the freezer so it made it easy to "chop" it. I just grabbed a big handful and kept squeezing the frozen leaves and crunching them into little pieces)
2 garlic cloves, minced
1/2 TBL of Savory herbs mix
1 tsp of rosemary
2 medium eggs
1 TBL butter
Mix all the ingredients (except the butter) together well.
Form into patties, patting them thin.
Melt butter in pan, then add patties, cooking for a few minutes on each side.
I didn't make the gravy recipe they have posted on this page. Just regular beef broth with cornstarch. So...not entirely Paleo, but close! And it was SO yummy!! And easy!
We had them with some sweet potatoes topped with some butter and salt and pepper. Yum!!
Wednesday, February 8, 2012
Thursday, January 5, 2012
Easy Mini Omlettes
So I'm on a mission...to find different, easy foods to cook in advance so that Kollin has a quick breakfast to take with him in the morning. A few on the list: freezable scones, freezable breakfast burritos, freezable egg sandwiches. Here is the first one. After a bit of comparing recipes, this is my variation, so I can really call it MY recipe! :D
It makes 12 'mini omlettes', so at 3 per day, that covers 4 days. Not too bad for 45 minutes of cooking on Sunday! (unless I want some, then I'd better make more!) Next week I'm going to make em and try freezing them. Some people say to NEVER freeze eggs, others say they can freeze if there is no moisture...meaning the eggs need to be well cooked. We'll see how they turn out after being frozen. If they turn out well, I can see making a huge batch with a Costco size pack of eggs and having them available for a few weeks! Nice and easy breakfasts in the morning.
Easy Mini-Omlettes
Regular muffin tin pan
Cooking Spray
12 eggs
Shredded cheese
Any other filling you have on hand (spinach, bell peppers, jalepeno peppers, cooked ham, cooked bacon, broccoli, chopped onion, chopped tomato, mushrooms…)
1. Preheat oven to 350 degrees. Spray muffin tin well with cooking spray, or it will be harder to pull them out after their cooked.
2. Crack eggs into bowl and scramble well. Add desired amount of cheese.
3. Layer bottom of muffin tin with fillings.
4. Slowly pour in egg and cheese mixture into muffin tins. Evenly distribute between each cup.
5. Using the fork or spoon you scrambled the egg and cheese mixture with, gently mix around each omlette so that the fillings are not just on the bottom.
6. Bake! In your 350 degree oven for about 20 or 30 minutes or until a knife inserted, comes out clean. Let them cool completely, they'll come out of the tin easier that way. Store in fridge in gallon sized Ziploc bag or Tupperware.
To use, just grab desired number of mini omlettes and warm up in microwave for about a minute (about 15 seconds per omeltte.) top with a bit of hot sauce, ketchup or leave plain.
It makes 12 'mini omlettes', so at 3 per day, that covers 4 days. Not too bad for 45 minutes of cooking on Sunday! (unless I want some, then I'd better make more!) Next week I'm going to make em and try freezing them. Some people say to NEVER freeze eggs, others say they can freeze if there is no moisture...meaning the eggs need to be well cooked. We'll see how they turn out after being frozen. If they turn out well, I can see making a huge batch with a Costco size pack of eggs and having them available for a few weeks! Nice and easy breakfasts in the morning.
Easy Mini-Omlettes
Regular muffin tin pan
Cooking Spray
12 eggs
Shredded cheese
Any other filling you have on hand (spinach, bell peppers, jalepeno peppers, cooked ham, cooked bacon, broccoli, chopped onion, chopped tomato, mushrooms…)
1. Preheat oven to 350 degrees. Spray muffin tin well with cooking spray, or it will be harder to pull them out after their cooked.
2. Crack eggs into bowl and scramble well. Add desired amount of cheese.
3. Layer bottom of muffin tin with fillings.
4. Slowly pour in egg and cheese mixture into muffin tins. Evenly distribute between each cup.
5. Using the fork or spoon you scrambled the egg and cheese mixture with, gently mix around each omlette so that the fillings are not just on the bottom.
6. Bake! In your 350 degree oven for about 20 or 30 minutes or until a knife inserted, comes out clean. Let them cool completely, they'll come out of the tin easier that way. Store in fridge in gallon sized Ziploc bag or Tupperware.
To use, just grab desired number of mini omlettes and warm up in microwave for about a minute (about 15 seconds per omeltte.) top with a bit of hot sauce, ketchup or leave plain.
Monday, July 18, 2011
delicious lasagna!
I tried this the other night for dinner and it was delicious!! It was a little time consuming but not hard...definitely worth it though. :-)
As you know I never follow a recipe perfectly, and I didn't want to take the time to let the sauce simmer for that long so I let it simmer about 20 minutes while I made salad. And I only had one big pot clean so instead of boiling the noodles I soaked them in a bowl of hot water (a trick I heard from a friend of mine) and it worked great! I made a double batch (one for some friends who's daughter just had surgery, and one for our family) and everyone raved about how good it was!
Ingredients
Directions
As you know I never follow a recipe perfectly, and I didn't want to take the time to let the sauce simmer for that long so I let it simmer about 20 minutes while I made salad. And I only had one big pot clean so instead of boiling the noodles I soaked them in a bowl of hot water (a trick I heard from a friend of mine) and it worked great! I made a double batch (one for some friends who's daughter just had surgery, and one for our family) and everyone raved about how good it was!
Monday, June 27, 2011
EASY Peanut Butter Cookies
So today I wanted something sweet, but I had nothing premade. So I opened up my Taste of Home book and looked through the cookies. This one only has 4 ingredients and could be whipped up and baked within 30 minutes. And they are SO good the girls and I ate almost all of them. We shared 3 with the neighbor kids, and I had to pack a few away so Kollin could get some. ;)
This recipe also contains NO flour at all, its a good one to add to your gluten free recipes.
1 egg, beaten
1 tsp vanilla extract
1 cup sugar
1 cup peanut butter
In a bowl stir all ingredients until combined. Shape level tablespoons into balls. Place 2 inches apart on ungreased baking sheets; flatten with a fork. Bake at 350 degrees for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield about 2 doz.
Here are the (few) changes I did. My cookie dough balls were more than a tablespoon, so I only got 18 cookies. And my oven runs hot so they only cooked for just under 15 minutes. Its important to let them cool for 5 minutes otherwise they will just crumble and fall apart. The cool down helps them set and firm up. But after that, enjoy them with a glass of cold milk! YUM!
This recipe also contains NO flour at all, its a good one to add to your gluten free recipes.
1 egg, beaten
1 tsp vanilla extract
1 cup sugar
1 cup peanut butter
In a bowl stir all ingredients until combined. Shape level tablespoons into balls. Place 2 inches apart on ungreased baking sheets; flatten with a fork. Bake at 350 degrees for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield about 2 doz.
Here are the (few) changes I did. My cookie dough balls were more than a tablespoon, so I only got 18 cookies. And my oven runs hot so they only cooked for just under 15 minutes. Its important to let them cool for 5 minutes otherwise they will just crumble and fall apart. The cool down helps them set and firm up. But after that, enjoy them with a glass of cold milk! YUM!
Monday, February 14, 2011
Portobello Mushroom Stroganoff
So this is what I made yesterday. I was a bit nervous at first but it turned out nicely and I really enjoyed it.
(I did make a couple changes. Not all the mushrooms I put in were Portobello and I added some garlic, and omitted the parsley, simply because I didn't have any on hand. Instead of using vegetable broth, I used Better than Bouillon, No Beef Base.I also didn't remove the cooked mushrooms to a bowl, like it says to in step 2, and just mixed the flour in a bowl of a half cup of cold water (so it didn't clump) and added it to the warm broth, and it still turned out yummy. OH! And the recipe only serves 4, so I doubled it.)
Portobello Mushroom Stroganoff
Ingredients
* 3 tablespoons butter
* 1 large onion, chopped
* 3/4 pound portobello mushrooms, sliced
* 1 1/2 cups vegetable broth
* 1 1/2 cups sour cream
* 3 tablespoons all-purpose flour
* 1/4 cup chopped fresh parsley
* 8 ounces dried egg noodles
Directions
1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
(I did make a couple changes. Not all the mushrooms I put in were Portobello and I added some garlic, and omitted the parsley, simply because I didn't have any on hand. Instead of using vegetable broth, I used Better than Bouillon, No Beef Base.I also didn't remove the cooked mushrooms to a bowl, like it says to in step 2, and just mixed the flour in a bowl of a half cup of cold water (so it didn't clump) and added it to the warm broth, and it still turned out yummy. OH! And the recipe only serves 4, so I doubled it.)
Portobello Mushroom Stroganoff
Ingredients
* 3 tablespoons butter
* 1 large onion, chopped
* 3/4 pound portobello mushrooms, sliced
* 1 1/2 cups vegetable broth
* 1 1/2 cups sour cream
* 3 tablespoons all-purpose flour
* 1/4 cup chopped fresh parsley
* 8 ounces dried egg noodles
Directions
1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Sunday, October 3, 2010
Crepes
I haven't made these for a long time...they were quite the treat this morning!
Ingredients:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions:
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2-4 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
My family loves them with fresh whipped cream and homemade raspberry jam. They are time consuming, but conference morning is a perfect time for crepes!
Ingredients:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions:
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2-4 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
My family loves them with fresh whipped cream and homemade raspberry jam. They are time consuming, but conference morning is a perfect time for crepes!
Wednesday, September 29, 2010
Veggie dip
I forgot that BreAn asked me to post this...it's super simple and really yummy! Allen uses it in place of mayo on sandwiches, the kids eat it with a spoon, and we love it on veggies.
1 container of cottage cheese
1 cucumber peeled and cut into tiny pieces
1 cup of mayo
1 bunch of green onion (I use at least 4-5 onions) washed, and chopped into small pieces
Do you like my nice technical terms "chopped into small pieces" I'm sure there's a word for that but I can't think of it now. LOL. Mix it all together and there you go...try it, try it, you will see...it's yummy!
1 container of cottage cheese
1 cucumber peeled and cut into tiny pieces
1 cup of mayo
1 bunch of green onion (I use at least 4-5 onions) washed, and chopped into small pieces
Do you like my nice technical terms "chopped into small pieces" I'm sure there's a word for that but I can't think of it now. LOL. Mix it all together and there you go...try it, try it, you will see...it's yummy!
Sunday, September 26, 2010
Cafe Rio Style Pork Salad from my friend Jana
Here you go, Kelli! Try not to eat the dressing with a spoon. Jana
Cafe-Rio style Sweet Pork recipe (from Susan Faust in Oakton Ward's "A Garden of Eatin'" cookbook:
3 lb. pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar
Cook all ingedients except the enchilada sauce and 1 cup of brown sugar in a crock pot on low for 6-8 hours. Dump out the juice, shred the pork and return to the crock pot. Then add the can of enchilada sauce and 1 cup of brown sugar and cook for one more hour. This is very good served on lettuce with creamy tomatillo dressing (recipe below), tortilla chips, beans, and a squeeze of lime.
Creamy Tomatillo Salad Dressing:
1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed red pepper
1 pkg. Buttermilk Hidden Valley Ranch dressing mix
1/2 cup buttermilk (can substitute 1/2-2/ 3 of a bottle fo Buttermilk Ranch dressing)
2 cloves minced garlic
3 tomatillos -remove skin and stem core, cut into quarters
Mix all ingredients in a blender or food processor and chill for an hour before serving.
Cafe-Rio style Sweet Pork recipe (from Susan Faust in Oakton Ward's "A Garden of Eatin'" cookbook:
3 lb. pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar
Cook all ingedients except the enchilada sauce and 1 cup of brown sugar in a crock pot on low for 6-8 hours. Dump out the juice, shred the pork and return to the crock pot. Then add the can of enchilada sauce and 1 cup of brown sugar and cook for one more hour. This is very good served on lettuce with creamy tomatillo dressing (recipe below), tortilla chips, beans, and a squeeze of lime.
Creamy Tomatillo Salad Dressing:
1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed red pepper
1 pkg. Buttermilk Hidden Valley Ranch dressing mix
1/2 cup buttermilk (can substitute 1/2-2/ 3 of a bottle fo Buttermilk Ranch dressing)
2 cloves minced garlic
3 tomatillos -remove skin and stem core, cut into quarters
Mix all ingredients in a blender or food processor and chill for an hour before serving.
rocky road candy
Rocky Road Candy
1 1/4 pounds milk chocolate (I like Guittard, the 10 lb. blocks)
1 pound big marshmallows cut in half (Look for fresh ones that are not sticking together in the bag and scissors are the easiest way to cut them)
1 1/4 cups toasted whole almonds (About 15 minutes at 350 to toast raw nuts)
Chop chocolate and melt in the microwave on 40% power one minute at a time stirring in between until smooth and creamy. It should not get hot, just warm. Pour over cut marshmallows and almonds. Mix together and pour into a 9x13 buttered pan. Let cool and cut into bite size squares. I make a double batch and put it on a cookie sheet.
*note this is NOT my recipe, and I've not yet tried it, but it sure sounds good! :)
1 1/4 pounds milk chocolate (I like Guittard, the 10 lb. blocks)
1 pound big marshmallows cut in half (Look for fresh ones that are not sticking together in the bag and scissors are the easiest way to cut them)
1 1/4 cups toasted whole almonds (About 15 minutes at 350 to toast raw nuts)
Chop chocolate and melt in the microwave on 40% power one minute at a time stirring in between until smooth and creamy. It should not get hot, just warm. Pour over cut marshmallows and almonds. Mix together and pour into a 9x13 buttered pan. Let cool and cut into bite size squares. I make a double batch and put it on a cookie sheet.
*note this is NOT my recipe, and I've not yet tried it, but it sure sounds good! :)
chocolate chip cookies
This is my favorite easy cookie recipe.
1 cup butter (2 cubes) softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 1/2 cups flour (I like to use 1/2 whole-wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cup chocolate chips (I like to use 1/2 mini Hershey kisses and 1/2 chocolate chips)
Mix butter, sugars and egg in a mixer. Add rest of ingredients except chips. Mix and then add chips. Make into balls and put on an ungreased cookie sheet. Cook at 375 for about 10 minutes.
I also will add rolled oats with a little extra butter...yum, I want a cookie! :)
1 cup butter (2 cubes) softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 1/2 cups flour (I like to use 1/2 whole-wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cup chocolate chips (I like to use 1/2 mini Hershey kisses and 1/2 chocolate chips)
Mix butter, sugars and egg in a mixer. Add rest of ingredients except chips. Mix and then add chips. Make into balls and put on an ungreased cookie sheet. Cook at 375 for about 10 minutes.
I also will add rolled oats with a little extra butter...yum, I want a cookie! :)
white chili
White Chili
2-4 oz cans green chilies
2 Tbs. Vegetable Oil
1/2 T. Cayenne Pepper (optional)
1 med. white onion, fine chop
2 -15 oz cans chicken, drained or 4 breasts boiled & cubed
2 tsp each: garlic powder, salt, ground cumin, ground oregano, ground coriander
1 cup sour cream
1/2 c. Heavy Whipping Cream
In a Large stockpot, heat oil over medium heat. Add onion, saute until brown. Add seasonings, and chicken, stir until well blended. Bring to a boil, reduce heat to low. Simmer 15-20 minutes or until heated through. Add sour cream and whipping cream about 10 minutes before serving and heat through.
So this is the original recipe, but as you all know I pretty much never follow a recipe. ;) So I also blanched, skinned, and cut about 6 maybe 8 tomatoes, I can't remember exactly, I used olive oil instead of vegetable oil. I also put in a whole container of sour cream (it doesn't get eaten fast enough at my house and I was afraid it was going to go bad. I cut up a green pepper to saute with the onion. Then I added 2 cans of black beans (rinsed) and some milk since I put it in the crock pot and didn't want it to get too thick. I also added more heavy cream than it called for cause it was frozen and I didn't want to thaw it to measure it...LOL. I think that's all I changed. No wait, since I used our cayenne (which seems to be more potent) I only used about 1/4 tsp. Yep, I think that's about it...it'd be really good served with avocado in it I think...maybe I'll try that next time. :)
Enjoy!
2-4 oz cans green chilies
2 Tbs. Vegetable Oil
1/2 T. Cayenne Pepper (optional)
1 med. white onion, fine chop
2 -15 oz cans chicken, drained or 4 breasts boiled & cubed
2 tsp each: garlic powder, salt, ground cumin, ground oregano, ground coriander
1 cup sour cream
1/2 c. Heavy Whipping Cream
In a Large stockpot, heat oil over medium heat. Add onion, saute until brown. Add seasonings, and chicken, stir until well blended. Bring to a boil, reduce heat to low. Simmer 15-20 minutes or until heated through. Add sour cream and whipping cream about 10 minutes before serving and heat through.
So this is the original recipe, but as you all know I pretty much never follow a recipe. ;) So I also blanched, skinned, and cut about 6 maybe 8 tomatoes, I can't remember exactly, I used olive oil instead of vegetable oil. I also put in a whole container of sour cream (it doesn't get eaten fast enough at my house and I was afraid it was going to go bad. I cut up a green pepper to saute with the onion. Then I added 2 cans of black beans (rinsed) and some milk since I put it in the crock pot and didn't want it to get too thick. I also added more heavy cream than it called for cause it was frozen and I didn't want to thaw it to measure it...LOL. I think that's all I changed. No wait, since I used our cayenne (which seems to be more potent) I only used about 1/4 tsp. Yep, I think that's about it...it'd be really good served with avocado in it I think...maybe I'll try that next time. :)
Enjoy!
Thursday, July 8, 2010
Crunchy Cold Gazpacho
Okay, this recipe is actually from Aunt Shirlene, that I got a few years ago (way back when Kollin was still a first degree black belt *wink*). I keep meaning to make it and I haven't yet but I remember that it tasted so good. So, I thought I'd pass it on to you who might make it and enjoy it sooner than I have, ha. Just make it up in the morning when you're making your green smoothies, and let it chill in the fridge until dinner time. Easy 'nuf. Its a great dinner idea for a hot day!
Crunchy Cold Gazpacho
*2 large cloves of garlic, peeled
*1 bell pepper, chopped
*1/2 cup finely chopped red onion
*1 large cucumber, peeled and chopped
*2 carrots, chopped
*1&1/2 teaspoon salt
*6 drops (or more) Tabasco Sauce
*1 large can tomato juice
*2 large tomatoes, chopped
*1 zucchini, chopped
*2 tablespoons olive or vegetable oil
*2 tablespoons or more red wine vinegar
*A few grains of pepper
Directions:
Impale garlic cloves on a wooden toothpick. Mix remaining ingredients in a bowl or large jar. Taste, add more vinegar, salt or Tabasco if desired. Add garlic. Cover and chill for several hours. Stir soup before serving, and discard garlic. Serve!
Crunchy Cold Gazpacho
*2 large cloves of garlic, peeled
*1 bell pepper, chopped
*1/2 cup finely chopped red onion
*1 large cucumber, peeled and chopped
*2 carrots, chopped
*1&1/2 teaspoon salt
*6 drops (or more) Tabasco Sauce
*1 large can tomato juice
*2 large tomatoes, chopped
*1 zucchini, chopped
*2 tablespoons olive or vegetable oil
*2 tablespoons or more red wine vinegar
*A few grains of pepper
Directions:
Impale garlic cloves on a wooden toothpick. Mix remaining ingredients in a bowl or large jar. Taste, add more vinegar, salt or Tabasco if desired. Add garlic. Cover and chill for several hours. Stir soup before serving, and discard garlic. Serve!
Monday, July 5, 2010
"green" pina colada
So let me preface, I almost never follow a recipe to the T, but don't even try to measure with smoothies. But here's what we've really enjoyed this summer...
Bananas
Strawberries
Spinach
Extra virgin coconut oil
Chia seed
Add each to taste in your blender/VitaMix and puree to desired consistency.
My family LOVES 'em! :)
Bananas
Strawberries
Spinach
Extra virgin coconut oil
Chia seed
Add each to taste in your blender/VitaMix and puree to desired consistency.
My family LOVES 'em! :)
Thursday, July 1, 2010
Creamy Italian Chicken
This has become one of my favorite recipes. It's easy (works great in the crock pot) and freezes well. When I was pregnant with Megs I made a big batch of this and frozea bunch of it - then on those days, after she was born, when I didn't want to make dinner I'd warm some of this up, boil some noodles and shebang! one delicous meal! Enjoy :)
1/2 cup Butter
1 can Cream of Chicken Soup
1 envelope Italian Salad Dressing Mix
8 oz. Cream Cheese
6 boneless/skinless chicken breasts
Mix all together in crock pot and cook on high for 4-5 hours.
OR
Bake in 350 degree oven for 45-50 minutes.
Serve with rice or pasta.
1/2 cup Butter
1 can Cream of Chicken Soup
1 envelope Italian Salad Dressing Mix
8 oz. Cream Cheese
6 boneless/skinless chicken breasts
Mix all together in crock pot and cook on high for 4-5 hours.
OR
Bake in 350 degree oven for 45-50 minutes.
Serve with rice or pasta.
Tuesday, June 15, 2010
Honey Mustard Pork Roast
First off, thank you Kelli for starting this! This will be a great way to share all those recipes we ask from each other, and let everyone else have it at the some time. I'm excited to see more of everyone's recipes. I'm already hungry again. ;)
This is the recipe I used for our Pork Roast last Saturday. However I did a few things different as I didn't have everything on hand. I added one peeled, cut up apple to the garlic and onion mix, instead of honey mustard, I used dijon mustard, and I didn't add anything extra when making the gravy. It was still really good. I served it with boiled potatoes...thats right, boiled. I was going to make it into mashed potatoes, but decided not to. They were still good with butter and s&p.
I got the recipe from about.com
http://busycooks.about.com/od/porkrecipes/r/honeymustardporkroast.htm
Honey mustard, onions, and garlic season a boneless pork roast to perfection as it slowly cooks in your slow cooker. If you want to use more than five ingredients, you could add baby carrots or some thickly sliced, peeled apples along with the onions and garlic.
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes
Yield: 8 servings
Ingredients:
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/3 cup honey mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 teaspoon dried thyme leaves
• 1 (3 lb.) rolled boneless pork roast
• 1/4 cup chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
Preparation:
n 4-6 quart crockpot, place onions and garlic. Season pork roast with salt and pepper, and sprinkle with thyme. Spread honey mustard on roast. Place coated roast on top of onions and garlic; add chicken broth. Cover crockpot and cook on low for 7-8 hours.
Remove roast and cover with foil to keep warm while making sauce. Combine cornstarch and water in a medium saucepan and blend with wire whisk. Add juices and cooked onions and garlic from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.
Season to taste. Add more salt, pepper, thyme, or honey mustard if needed. The crockpot mutes these flavors because of its long cooking time. Serve roast with sauce.
If you have a new hotter crockpot, check the roast at 6 hours.
This is the recipe I used for our Pork Roast last Saturday. However I did a few things different as I didn't have everything on hand. I added one peeled, cut up apple to the garlic and onion mix, instead of honey mustard, I used dijon mustard, and I didn't add anything extra when making the gravy. It was still really good. I served it with boiled potatoes...thats right, boiled. I was going to make it into mashed potatoes, but decided not to. They were still good with butter and s&p.
I got the recipe from about.com
http://busycooks.about.com/od/porkrecipes/r/honeymustardporkroast.htm
Honey mustard, onions, and garlic season a boneless pork roast to perfection as it slowly cooks in your slow cooker. If you want to use more than five ingredients, you could add baby carrots or some thickly sliced, peeled apples along with the onions and garlic.
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes
Yield: 8 servings
Ingredients:
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/3 cup honey mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 teaspoon dried thyme leaves
• 1 (3 lb.) rolled boneless pork roast
• 1/4 cup chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
Preparation:
n 4-6 quart crockpot, place onions and garlic. Season pork roast with salt and pepper, and sprinkle with thyme. Spread honey mustard on roast. Place coated roast on top of onions and garlic; add chicken broth. Cover crockpot and cook on low for 7-8 hours.
Remove roast and cover with foil to keep warm while making sauce. Combine cornstarch and water in a medium saucepan and blend with wire whisk. Add juices and cooked onions and garlic from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.
Season to taste. Add more salt, pepper, thyme, or honey mustard if needed. The crockpot mutes these flavors because of its long cooking time. Serve roast with sauce.
If you have a new hotter crockpot, check the roast at 6 hours.
Curry Split Pea Soup
Here's the recipe you asked for Krista & BreAn...I found it online at foodnetwork.com.
Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder
Directions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a gene pinch of salt and sweat for 2 to 3 minutes. Add the garlic an continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase he high and bring to a boil. Reduce heat to low, cover and coo simmer until the peas are tender and not holding their sha any longer, approximately 45 to 50 minutes. Taste and adju seasoning as needed. Using care and a stick blender, puree soup until the desired consistency. Watch out for hot splatters.
Keep in mind I NEVER follow a recipe perfectly, but this is roughly what my soup consisted of. I also did not puree it and added ham. It was good and even the kids ate it.
Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder
Directions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a gene pinch of salt and sweat for 2 to 3 minutes. Add the garlic an continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase he high and bring to a boil. Reduce heat to low, cover and coo simmer until the peas are tender and not holding their sha any longer, approximately 45 to 50 minutes. Taste and adju seasoning as needed. Using care and a stick blender, puree soup until the desired consistency. Watch out for hot splatters.
Keep in mind I NEVER follow a recipe perfectly, but this is roughly what my soup consisted of. I also did not puree it and added ham. It was good and even the kids ate it.
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