This past Sunday I could not decide what to make, so I just decided to see what I could mix together. We'll, with that being said I ended up with something quite yummy.
What do you need:
1/2 cup white wine
3 chicken breasts (can be frozen)
salt and pepper
creamof mushroom soup can
anytype of noodles
Now what?
1. in a small bowl, mix the wine and cream of mushroom soup together to make a soup texture
2. place the chicken in the crockpot and pour the mix together
3. sprinkle some salt and pepper on top
4. Cook for 5 hours
5. pour the noodles in the crockpot
6. mix it all together and let the noodles cook for about 10 minutes
7. pour out the food onto a plate with a sprinkle of pepper
8. ENJOY and why not finish off that wine as well. :)
Monday, November 7, 2011
Sunday, October 23, 2011
Bacon Ranch Chicken in the Crockpot
Every Sunday Andrew and I try to make it crockpot Sundays. It is always easy, relaxing and fun to do together. About a month ago, my good friend Michelle shared her new fave crockpot secret with me and that was called Bacon Ranch Chicken. I am so thankful that she told me about this new favorite dish as it has become one of our favorites as well. I have included this yummy crockpot recipe for you to try. I hope you enjoy it as much as we did.
What do you need:
4 boneless skinless chicken breasts- can be frozen
2 tablespoons of real bacon bits
1 tsp minced garlic
1 package of ranch dressing mix
1 can of cream of chicken soup
1 cup of sour cream
egg noodles (you pick the amount you desire)
Combine bacon, garlic, ranch dressing mix, soup and sour cream; mix well. Pour over chicken in the crock pot. Cook on high for 3-4 hours. I then shred the chicken and put back in the pot and add the egg noodles; mix together or pour mixture on top of the noodles. Cook the entire mixture for another 5-7 minutes and then serve.
It does make you very full but it is so yummy. ENJOY!!!
What do you need:
4 boneless skinless chicken breasts- can be frozen
2 tablespoons of real bacon bits
1 tsp minced garlic
1 package of ranch dressing mix
1 can of cream of chicken soup
1 cup of sour cream
egg noodles (you pick the amount you desire)
Combine bacon, garlic, ranch dressing mix, soup and sour cream; mix well. Pour over chicken in the crock pot. Cook on high for 3-4 hours. I then shred the chicken and put back in the pot and add the egg noodles; mix together or pour mixture on top of the noodles. Cook the entire mixture for another 5-7 minutes and then serve.
It does make you very full but it is so yummy. ENJOY!!!
Monday, September 26, 2011
Stuffed Green Peppers
Heather Stuffed Green Peppers
What do you need:
1-1/3 cups water
2/3 cup uncooked rice
margine or butter
2 large green bell pepppers, halved and seeded
1 pound lean ground beef
2/3 onion diced (red or white works)
garlic powder to taste
salt and pepper to taste
15 ounce can tomato sauce or tomato soup for a thicker taste
1-1/3 cups finely shredded mozarella cheese
Directions:
1. In medium saucepan, bring water to a boil. Add rice, butter and salt and stir. Reduce heat, cover and simmer for 20 minutes.
2. preheat oven to 350 degrees F.
3. Place green bell peppers in a medium saucepan with enough water to cover the bell pepper. Bring to a boil and cook for 10 minutes or until tender. Remove from the water and set aside in 9x13 baking dish.
4. In a large saucepan over medium heat, brown the ground beef and drain.
5. Return the beef to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce or tomato soup and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
6. Spoon the meat mixture onto each half of the green peppers. Sprinkle a little cheese inside and on top of the green peppers to make it extra cheesy.
7. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
8. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5-10 minutes.
9. Now enjoy....oh, and throwing a small side salad makes the meal a perfect treat.
This usually takes about 1 hour and 15-30 minutes.
What do you need:
1-1/3 cups water
2/3 cup uncooked rice
margine or butter
2 large green bell pepppers, halved and seeded
1 pound lean ground beef
2/3 onion diced (red or white works)
garlic powder to taste
salt and pepper to taste
15 ounce can tomato sauce or tomato soup for a thicker taste
1-1/3 cups finely shredded mozarella cheese
Directions:
1. In medium saucepan, bring water to a boil. Add rice, butter and salt and stir. Reduce heat, cover and simmer for 20 minutes.
2. preheat oven to 350 degrees F.
3. Place green bell peppers in a medium saucepan with enough water to cover the bell pepper. Bring to a boil and cook for 10 minutes or until tender. Remove from the water and set aside in 9x13 baking dish.
4. In a large saucepan over medium heat, brown the ground beef and drain.
5. Return the beef to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce or tomato soup and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
6. Spoon the meat mixture onto each half of the green peppers. Sprinkle a little cheese inside and on top of the green peppers to make it extra cheesy.
7. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
8. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5-10 minutes.
9. Now enjoy....oh, and throwing a small side salad makes the meal a perfect treat.
This usually takes about 1 hour and 15-30 minutes.
Wednesday, September 7, 2011
Chicken, ham and Swiss Roulades
Tonight dinner was quite delis but let's be honest, I am no cook. I did not know what a cutlet was which is quite funny as I just did some guessing. I actually was suppose to wrap the chicken cutlet around the ham and cheese, but I wrapped the ham around the chicken. However, it turned out great. Here is the directions, so get at it and of course...ENJOY!!
What do you need:
8 small chicken cutlets (about 1 1/2 pounds total)
8 thin slices of cooked ham
8 thin slices Swiss cheese
4 tablespoons olive oil
6 cups of mixed greens or a salad of your choice
1. Heat oven to 400 F. Season the chicken with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roll each cutlet (chicken) with 1 slice of the ham and 1 slice of the swiss cheese. Skewer the roulades (combination of chicken, cheese and ham) closed with toothpicks.
2. Heat 2 tablespoons of the oil in a large oven proof skillet over medium-high heat. Add the roulades and cook, turning occasionally until golden brown. (4-6 minutes) Transfer the skillet to oven and roast the roulades until cooked. (8-10 minutes)
3. Meanwhile, create the salad of your choice to have on the side.
4. Enjoy your dinner and as always add a glass of wine for that extra kick.
This comes from the cookbook Dinner Tonight: Done!! page 87
What do you need:
8 small chicken cutlets (about 1 1/2 pounds total)
8 thin slices of cooked ham
8 thin slices Swiss cheese
4 tablespoons olive oil
6 cups of mixed greens or a salad of your choice
1. Heat oven to 400 F. Season the chicken with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roll each cutlet (chicken) with 1 slice of the ham and 1 slice of the swiss cheese. Skewer the roulades (combination of chicken, cheese and ham) closed with toothpicks.
2. Heat 2 tablespoons of the oil in a large oven proof skillet over medium-high heat. Add the roulades and cook, turning occasionally until golden brown. (4-6 minutes) Transfer the skillet to oven and roast the roulades until cooked. (8-10 minutes)
3. Meanwhile, create the salad of your choice to have on the side.
4. Enjoy your dinner and as always add a glass of wine for that extra kick.
This comes from the cookbook Dinner Tonight: Done!! page 87
Sweet and Spicy Beef Stir-Fry
Andrew made this delicious dish for everyone to enjoy. I do not like spicy stuff but a little bit of spice, never hurt anyone.
What you need:
8 ounces of white rice or noodles
1 tablespoon canola oil
1 pound of flank steak, thin and sliced
1/2 of snow peas or a mixed of stir fry veggies
1/2 cup of red pepper jelly
Directions:
1. cook the rice according or noodles according to directions
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing occasionally, until cooked through, 3-4 minutes, transfer to a plate.
3. Add the new snow peas or mixed of stir fy veggies for 6 minutes.
4. Return the beef to the skillet, add the jelly and cook and toss for 1-minute. Serve on rice or noodles.
5. ENJOY!
What you need:
8 ounces of white rice or noodles
1 tablespoon canola oil
1 pound of flank steak, thin and sliced
1/2 of snow peas or a mixed of stir fry veggies
1/2 cup of red pepper jelly
Directions:
1. cook the rice according or noodles according to directions
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing occasionally, until cooked through, 3-4 minutes, transfer to a plate.
3. Add the new snow peas or mixed of stir fy veggies for 6 minutes.
4. Return the beef to the skillet, add the jelly and cook and toss for 1-minute. Serve on rice or noodles.
5. ENJOY!
Sunday, August 28, 2011
Country Breakfast Casserole
I found this recipe online and thought I would give it a shot. We had a few friends stay over and I made it for them this lovely Sunday morning. They all really liked it and it was so easy to cook, so I have to share. Sorry for no pictures as I wasn't expecting it to be so yummy. :)
What do you need:
1 (16 ounce) package of breakfast sausage
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package country gravy mix
6 slices of bread, cut into 1 inch cubes (we used wheat)
2 tablespoons melted butter
Directions:
1. Preheat oven to 325F
2. brown sausage in a large skillet, drain fat.
3. Place sausage on bottom of the baking dish. Top with shredded cheese. (Save a handful to use again.)
4. In a seperate bowl, whisk together eggs, water, milk and gravy mix; add mixture to baking dish.
5. Arrange bread squares evenly on top. Drizzle butter on top of break, sprinkle with the left over cheese.
6. Bake for 40 minutes in oven or until knife inserted comes out clean. Set aside for 10 minutes before serving.
7. Optional: if you would like to add a little salsa for extra flavor, please do.
8. Now, go enjoy your new Sunday favorite country breakfast casserole.
**The recipe does call for green onions which we decided to leave out, but feel free to add as you wish.**
Printed from Allrecipes.com
What do you need:
1 (16 ounce) package of breakfast sausage
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package country gravy mix
6 slices of bread, cut into 1 inch cubes (we used wheat)
2 tablespoons melted butter
Directions:
1. Preheat oven to 325F
2. brown sausage in a large skillet, drain fat.
3. Place sausage on bottom of the baking dish. Top with shredded cheese. (Save a handful to use again.)
4. In a seperate bowl, whisk together eggs, water, milk and gravy mix; add mixture to baking dish.
5. Arrange bread squares evenly on top. Drizzle butter on top of break, sprinkle with the left over cheese.
6. Bake for 40 minutes in oven or until knife inserted comes out clean. Set aside for 10 minutes before serving.
7. Optional: if you would like to add a little salsa for extra flavor, please do.
8. Now, go enjoy your new Sunday favorite country breakfast casserole.
**The recipe does call for green onions which we decided to leave out, but feel free to add as you wish.**
Printed from Allrecipes.com
Wednesday, August 24, 2011
Noodle Salad
My good friend Kristin also known as Ming Ling use to always make me this yummy salad that had ramen noodles in it. After many years of asking for the recipe, she finally gave me the recipe. I asked her this evening if I could share her recipe and she said yes. You should feel honored.....This is one of those recipes that I had to share. You never know if you will like it or not, unless you try. SO, do yourself a favor and make a salad tonight. (PS- it's best to to refrigerate before serving, its best served)
2 oriental ramen noodle packages
1 pkg. coleslaw mix
1 bunch of green onions
1 cup sunflower kennels
1 cup toasted almonds
3/4 cup of oil
1/2 cup sugar
1/3 cup vinegar
Crunch up the noodles at bottom of bowl
Coleslaw on top of the noodles
Toasted almonds, sunflower kennels and green onions on top of coleslaw
In a seperate bowl combine oil, sugar, vinegar and ramen flour packets
Pour over salad
Refrigerate
DO NOT TOSS UNTIL ready to serve
ENJOY!!
Thanks again Kristin for allowing us to share in this wonderful recipe. YUMMMY!
2 oriental ramen noodle packages
1 pkg. coleslaw mix
1 bunch of green onions
1 cup sunflower kennels
1 cup toasted almonds
3/4 cup of oil
1/2 cup sugar
1/3 cup vinegar
Crunch up the noodles at bottom of bowl
Coleslaw on top of the noodles
Toasted almonds, sunflower kennels and green onions on top of coleslaw
In a seperate bowl combine oil, sugar, vinegar and ramen flour packets
Pour over salad
Refrigerate
DO NOT TOSS UNTIL ready to serve
ENJOY!!
Thanks again Kristin for allowing us to share in this wonderful recipe. YUMMMY!
Creamy Ravioli and Pesto Gratin & Chicken
prep time: 10 minutes, cooking time: 40 minutes
This is by far one of my fave recipes that I have made in my short cooking experience. As I have mentioned in my introduction, I use to never want to cook but now I am becoming addicted. I think my husband loves the fact that I am cooking but knows become I am new with it, that I can be quite clueless and known to make a mess or two. I think the wine that I have while cooking probably helps as well. Either way, I have found a new passion for cooking and I hope you enjoy this recipe as much as I do. Now, comes the fun stuff.
What do you need:
18 ounces of cheese ravioli (frozen or fresh)
1/4 cup pesto (pesto is good on anything)
1 cup heavy cream
1/4 cup grated Parmesan (1 ounce)
1 chicken breast per person Marinated in your choice of flavor
Directions:
1. Heat oven to 400 F. Cook the pasta according to the directions on the package.
2. In a large bowl, whisk together the cream and pesto. Add the pasta and toss to combine.
3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with Parmesan. Bake until golden brown and bubbling. Usually 20-25 minutes.
4. While all of this is baking, cook the chicken breast on 400 F with the pasta or on the grill. We love our grill, so we made ours on the grill, but you can go with your choice.
5. After all is said and done, place everything on a plate with a small side salad and a glass of vino and enjoy your dinner.
I love this recipe b/c it looks fancy but is so easy to make. Trust me, if I can do it...we'll anyone can. ENJOY!!!
This comes from the Real Simple Dinner Tonight Cookbook. Page 275
This is by far one of my fave recipes that I have made in my short cooking experience. As I have mentioned in my introduction, I use to never want to cook but now I am becoming addicted. I think my husband loves the fact that I am cooking but knows become I am new with it, that I can be quite clueless and known to make a mess or two. I think the wine that I have while cooking probably helps as well. Either way, I have found a new passion for cooking and I hope you enjoy this recipe as much as I do. Now, comes the fun stuff.
What do you need:
18 ounces of cheese ravioli (frozen or fresh)
1/4 cup pesto (pesto is good on anything)
1 cup heavy cream
1/4 cup grated Parmesan (1 ounce)
1 chicken breast per person Marinated in your choice of flavor
Directions:
1. Heat oven to 400 F. Cook the pasta according to the directions on the package.
2. In a large bowl, whisk together the cream and pesto. Add the pasta and toss to combine.
3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with Parmesan. Bake until golden brown and bubbling. Usually 20-25 minutes.
4. While all of this is baking, cook the chicken breast on 400 F with the pasta or on the grill. We love our grill, so we made ours on the grill, but you can go with your choice.
5. After all is said and done, place everything on a plate with a small side salad and a glass of vino and enjoy your dinner.
This comes from the Real Simple Dinner Tonight Cookbook. Page 275
Tuesday, August 23, 2011
Creamy Shrimp with Corn and Poblanos
This recipe was in my new cookbook that the Oxley's bought for us. My fave type of cookbook is one with pictures and this book provides a picture with every recipe. That is my type of book. :) This recipe only takes around 30 minutes and can be served for 2-4 people. I hope you enjoy as much as we did.
What types of things do you need to get started:
1 cup of long-grain white rice
butter will be needed for rice
1 tablespoon olive oil
2 poblano peppers, seeded and cut into 1//2 inch pieces
1 1/2 pounds peeled large shrimp (frozen or thawed work fine)
1 cup frozen corn
3/4 heavy cream
Salt and Black Pepper to taste
Now let's get started:
1. cook the rice according to the package directions (water & butter as directed)
2. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender.5-6 minutes.
3. Add shrimp, corn, cream, 1/2 teaspoon of salt, 1/4 black pepper to skillet. Simmer until the shrimp are opaque (not see through) throughout, 3-5 minutes.
4. Serve over rice and enjoy.
The End Result!!
What types of things do you need to get started:
1 cup of long-grain white rice
butter will be needed for rice
1 tablespoon olive oil
2 poblano peppers, seeded and cut into 1//2 inch pieces
1 1/2 pounds peeled large shrimp (frozen or thawed work fine)
1 cup frozen corn
3/4 heavy cream
Salt and Black Pepper to taste
Now let's get started:
1. cook the rice according to the package directions (water & butter as directed)
2. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender.5-6 minutes.
3. Add shrimp, corn, cream, 1/2 teaspoon of salt, 1/4 black pepper to skillet. Simmer until the shrimp are opaque (not see through) throughout, 3-5 minutes.
4. Serve over rice and enjoy.
The End Result!!
 |
| Of course me showing my mad skills |
Breakfast Crescent Rolls Recipe
Every summer Andrew and I go on a River Trip and stay with these wonderful people Roy & Suzanne. They always provide this wonderful breakfast for all the kids in the house. NO matter how old we get, we look forward to this trip. Andrew and I have done this for 3 years and hope to continue to do so in the years to come. I hope you enjoy this recipe as much as we do.
What you will need:
1 pkg. of ground sausage (regular or hot)
1 large pkg. of cream cheese (set out to often)
1 pkg. of crescent rolls ( large and fluffy are ideal)
Let's get started:
1. Brown sausage on the stove and drain
2. Stir sausage and cream cheese together until it looks equally mixed. (it mixes best when the sausage is warm)
3. Roll out rolls flat- leave in rectangle- pinch together openings (one long solid piece)
4. Distribute sausage/cream cheese mix on flat roll
5. Fold in sides and pinch seams together in middle and end
6. You can put butter on top
7. Bake everything according to the directions on the Crescent Rolls Can
8. Once done,take out and cut into small pieces and distribute.
Tips:
You can make the sausage/cream mix the night before and place in the fridge. You can soften in the microwave when use it. Just take out the next morning when you are ready to place on the rolls.
ENJOY!!!
What you will need:
1 pkg. of ground sausage (regular or hot)
1 large pkg. of cream cheese (set out to often)
1 pkg. of crescent rolls ( large and fluffy are ideal)
Let's get started:
1. Brown sausage on the stove and drain
2. Stir sausage and cream cheese together until it looks equally mixed. (it mixes best when the sausage is warm)
3. Roll out rolls flat- leave in rectangle- pinch together openings (one long solid piece)
4. Distribute sausage/cream cheese mix on flat roll
5. Fold in sides and pinch seams together in middle and end
6. You can put butter on top
7. Bake everything according to the directions on the Crescent Rolls Can
8. Once done,take out and cut into small pieces and distribute.
Tips:
You can make the sausage/cream mix the night before and place in the fridge. You can soften in the microwave when use it. Just take out the next morning when you are ready to place on the rolls.
ENJOY!!!
Wednesday, August 10, 2011
Steak Night with the AFO
Andrew and I recently put in a nice outdoor grille and with anything new, it usually takes time. I am happy to say, Andrew has got the grill down pretty well. He has started making some delicious little items on the grille and this one I had to share as its easy and quite tasty. :)Directions:
Steak: 1lb. (each) Thick Cut NY Strip Steak, slap on hot grill and cook for 3-4 minutes each side.
Asparagus: Season 1 bunch of asparagus with butter, salt, pepper, grill for same time as steak making sure to roll around so they don't get burned.
Side was a box recipe and as gross as it sounds. Its quite delicious!
Scalloped potatoes, follow instructions on box.
Enjoy a nice glass of wine and bon appetite!
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