White Fish

Often times when I make salmon for Scott and , Rayce would prefer to have some type of breaded white fish. This is my go-to recipe adapted from Half Baked Harvest 

1 1/2 lbs white fish

1 1/3 c crushed potatoe chips*

2/3 c crushed corn flakes

1 tsp season salt

1/2 tsp cayenne pepper

1/4 tsp pepper 

1/3 c butter milk

4 Tbsp butter, melted

Combine the butter and buttermilk. 

Add the fish and toss to combine and wet all the fish. 

Add the potato chip and corn flake crumbs, seasoned salt, cayenne and pepper to a large bowl. Stir to combine. 

Remove each piece of fish from the buttermilk mixture, and dredge through the crumbs, pressing gently to adhere. 

Place on the prepared baking sheet.   Lightly spray the fish with cooking spray or a mist of olive oil. 

Bake for 10-12 minutes at 450.  Be careful not to over bake this, cooking times will vary depending on the size of your fish.

*If I have potato chips, otherwise I use all corn flakes. Turns out great either way.

Chicken Pasta Salad

This is my go to at Hug He's for dinner.  Yummy.  Recipe credit to Six Sisters.  They have amazing recipes.  I find myself looking for random ingredients I need to use on their site and customizing one of their recipes around them quite a bit lately.

Salad:

2-3 boneless skinless chicken breasts (cooked and shredded)

2½ c bowtie pasta (cooked)

2½ c tri-color rotini pasta (cooked)

1 c broccoli (chopped)

⅔ c carrots (chopped)

1 (16 ounce) can kidney beans (rinsed and drained)

Dressing:

1 c sugar

1 c red wine vinegar

1½ c olive oil

1 Tbsp salt

1 Tbsp pepper

1 tsp tabasco sauce

Instructions:

In a large bowl, combine your chicken, pasta, broccoli, carrots, and kidney beans. Mix until fully combined.

In a smaller bowl, whisk together your sugar, red wine vinegar, oil, salt, pepper, and tabasco sauce.

Pour the dressing mixture over the pasta mixture, and toss.

Store in fridge for 30 minutes  Serve cold or warm.  This is one of those recipes that is just as good the next day for lunch.

Slow Cooker Hobo Dinner

I made this for my boys and anticipated having a lot left over because my crock pot was definitely full. That was absolutely not the case. They devoured this. I forgot to add the cheese at the end which I will do next time but it was wonderful.  I also only use 1 lb of hamburger because it was all I had defrosted. It was the only recommendation for my husband that it has more hamburger... This recipe was adapted from six sisters.  They have the best recipes if you haven't checked them out you definitely should click the link above.

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon parsley

3 russet potatoes scrubbed and thinly sliced

1 yellow onion thinly sliced

1/2 pound carrots sliced

1/2 pound fresh green beans ends trimmed

1 ½ pounds lean ground beef uncooked

10 ¾ ounces condensed cream of mushroom soup

½ cup bbq sauce

½ cup shredded sharp cheddar cheese

Spray slow cooker with non-stick cooking spray OR my preferred method which is use a Crock-Pot liner

In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley.

In another bowl, mix together cream of mushroom soup and BBQ sauce.

Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables.

Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables.

Spoon half of the sauce mixture over the meat.

Repeat the entire process all over again, layering it on top of each other.

Place the lid on top of the slow cooker and cook on low for 7 - 8 hours or on high for 3.5 - 4 hours.

Prissy's Mexican feast

Prissy recently gave us lessons on how she creates a feast.  The roast she uses is enough for not only tamales but also Chili Verde.  Since we making those she also taught us how she does refried beans and vermicelli.  She does not measure so we were winging it and this is my best attempt to document this extravaganza.  This recipe does not reflect the hours this takes and tamales are a labor of love for certain.

1 Boston Butt Roast diced

*render fat in pan for future use

*boil bone for broth season with garlic salt, garlic powder, cumin and onion powder, also future use

Brown the meat with garlic salt, garlic powder, cumin and onion powder.  Divide in 1/2

Tamales:

1.    Soak corn husks

2.    Make filling by adding 1/2 of browned meat above to 1 c. bone broth, 3  c. water, 1/2 c. chili powder,         2 Tbsp masa (Prissy likes Tamal brand).  Simmer to thicken.  

3.    Make dough using instruction on bag.  For the liquid use 1/2 c. broth in place of water for flavor

4.    Dry the husks and wrap the tamales.  Store in steamer upright.  Steam of 1 hour.

Chili Verde:

Remaining 1/2 of the browned meat from above.  Add either fresh roasted chilis and water OR 1 can diced tomatoes and chilis (Rotel) and 1 to 1 1/2 can water.  Liquid should be about 1/2 inch above the meat.  Add garlic salt, onion powder, and oregano.  Boil them simmer until meat is tender.

Refried Beans:

Soak beans (1/2 bag) covered with water and boil for 3 - 4 hours.  Drain and add to 4 Tbsp rendered fat from above that is melted in a sauce pan.  Mash if you prefer or leave whole.  Add saved bone broth as needed to keep moist.

Vermicelli

Break up 1 package of Fideo noodles and brown in oil until golden brown.  Add 1 can tomato sauce (small) with 2 cans of water.  Add garlic salt, oregano, garlic powder, onion powder and simmer 15 minutes.

lazy lasagna

This is the most ridiculously easy recipe you'll ever make. The size of baking dish you need will depend on how much you want to make. Which means also all of the ingredients below will vary based on how much you want to make.

One bag frozen ravioli 

One jar pasta sauce 

shredded mozzarella cheese 

shredded parmesan cheese

Spray baking dish liberally with cooking spray. Layer sauce, ravioli, mozzarella.   Repeat 3 layers.  Top with parmesan.  Bake at 400 degrees for 30 minutes covered in foil. Remove boil and bake an additional 15 minutes until golden brown and bubbly.

Chicken Corn Chowder

Ingredients:

• 6 strips bacon cut into small pieces
• 2 large chicken breasts cut into small bite-size pieces
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1/4 cup flour
• 2 cloves garlic minced
• 4 cups chicken broth or stock
• 2 cups frozen corn
• 1 cup heavy/whipping cream
• 4 potatoes cooked and diced
• 2 Tbsp better than bullion chicken flavor
• Dash Italian seasoning
• Pinch cayenne pepper optional
• Salt & pepper to taste
• Scallions chopped

Instructions:

1. Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

2. Meanwhile, prep your onion, celery, chicken and potatoes. 

3. Once the bacon is crispy, take it out of the pot and set it aside. Leave the grease in the pot. 

4. Add the onion and celery to the pot and sauté for 5 minutes.

5. Stir in the flour and cook for about a minute, stirring nearly constantly.

6. Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot. 

7. Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, bullion, and bacon. Reduce the heat to medium and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer. 

8. Cook until warm through. Stir every so often. The soup will get thicker the longer you cook it.

9. Season the soup with salt & pepper as needed. Garnish with the chopped scallions.

NOTES:

I buy the Costco pre-cooked bacon. So use the same instructions as above. However because the bacon is mostly cooked add 2 tablespoons of butter when removing the bacon. 

I put the chicken into a crock pot cover with water and let cook 6 - 8 hours. Then use diced chicken and liquid in the recipe.

I cook the potatoes in the microwave to save time.

Coconut curry chicken

If anyone tells my hubby there is coconut milk in this I will unfriend you.  He loved it.  He hates coconut. I thought it was awesome.  It was super easy and with rice in the instant pot it was crazy simple getting dinner on the table tonight.  I think this could be made in the instant pot but that will be a trial for another day and I will report back.

Ingredients:
salt to taste
pepper to taste
paprika to taste
1/2* tsp curry powder
diced onion
2/3 can coconut milk (full fat)
1 chicken breast if Costco 2 if normal size

Liberally sprinkle salt, pepper, and paprika on both sides of the chicken.  Layer in crock pot with onion followed by coconut milk.  Then sprinkle curry powder on top.  Cook on high for 2 hours or low for 4.  Shred chicken and test for seasoning.  Add more as needed then switch to keep warm until ready to serve.  I serve over jasmine rice.

Notes:

Don't be afraid to season.  I used 1 1/2 tsp curry powder before I was done and could have used a but more.  That being said, mine is on the old side so not as potent as it probably was once it was new.  Start slow and add as needed since you can't take it back.

My hubby like sauce on EVERYTHING so next time I would use the whole can of milk and more seasoning for extra sauce.

If you milk is solid, just put into warm water for a bit and shake the can.  It liquifies it right back up.

Use as much or little onion as you like.  It would be fine without.  I also noticed other recipes our there use chickpeas and some use carrots.  I would definitely give the carrots a go next time.  You just add them at the beginning.  Chickpeas would be rinsed, drained and added after shredding the chicken.

Tetrazzini

This is a fave for left over turkey but you could easily substitute cooked chicken.  In fact a rotisserie chicken would be amazing.   We love mushrooms so you can use less than I do and it would be just as great.

8 oz. cooked spaghetti
1/4 c. butter
2 Tbsp flour
2 c. chicken broth
3/4 c. half and half
1/2 tsp salt
1/8 tsp nutmeg
1/2 tsp pepper
3 c. cooked turkey or chicken
1 package sliced fresh mushrooms (8 oz)
1/2 c. shredded parmesan cheese (not grated in green package but the good stuff)

Heat over to 350 degrees.  Melt butter then stir in flour.  Add broth and stir until thickened.  Remove from heat and add half and half, salt, nutmeg, and pepper until combine.  Toss pasta, meat and mushrooms with sauce until coated.  Put into greased 9 x 13 pan and cover with cheese.  Bake about 30 - 45 minutes until bubbly and heated through.

Notes:
The quality of cheese makes all the difference in this recipe.  You could also use Romano or a combination of the two.

Smothered Pork Chops

I generally try to remove processed foods from cooking however, this one is super easy and quick.

4 Bone-in pork chops*
1 envelope onion soup mix
14 oz. chicken broth ( I use the low sodium)
1 can cream of mushroom or cream of chicken soup
1 pkg brown gravy
1 tsp garlic powder
salt and pepper to taste
3 Tbsp corn starch
3 Tbsp cold water
Most importantly: CROCK POT LINER

Use crock pot liner to line said crock pot ~ you are welcome.

Put pork chops in crock pot keeping them spaced as much as possible; sprinkle with garlic powder, salt and pepper.  I use VERY little salt because of the all the other processed stuff that has tons of salt in it. 

Mix Chicken broth, soup, and gravy mix in a separate bowl then pour over chops. 

Cook on high 4 hours or low 6 hours.

30 minutes before serving remove the chops, mix the water and corn starch then add to the gravy stirring to mix.  Add chops back in and let cook for another 30 minutes.

Serve over rice or mashed potatoes.  Would be really good over noodles too.

*I have tried boneless chops and they were dry and NOT good.  The bone does wonders.  I have used the boneless successfully but you have to find super thick cuts and they are sometimes hard to find.

Taco seasoning

Do you ever feel like you are in a rut and always make the same thing?  I sure do so my sweet husband signed me up for Blue Apron for Christmas.  I found that my husband being on the picky side made it hard to find 3 entrees that he would eat.  He was a champ and tried everything but few things stuck.  I loved trying new things so I will post the things that have carried over.

The first is the taco seasoning. They sent it already made so I had to do some searching to find the recipe.  I have always been a fan of the package seasoning, even buying it in bulk.  However this knocks it's socks off.  It has Chipotle in it which I am generally no a fan of, but I love this seasoning. I will say a few things.  Initially buying the spices is pricey.  Watch for them to go on sale.  And secondly, a little goes a long way.  I use 1 Tablespoon and 3/4 cup water to 1 pound of ground beef.  I made a big batch and then just use as needed.  It really takes no time to make a batch.

2 parts cumin
2 parts Ancho Chili powder
1 part coriander
1 part Chipotle pepper

Stuffed Green Peppers

Since the baby can't eat this kind of thing yet, I froze 1/2 and just stuffed 2 oversized peppers for Scott and I.  2 dinners for the price of 1.  Yay!

4 large or 6 medium peppers (tops removed, seeded but chop the tops for stuffing mixture)
1 onion, chopped
1 tsp Italian seasoning
2 tsp Worcestershire sauce (divided)
salt and pepper to taste
1 tsp minced garlic
14.5 oz. can of diced tomatoes
1/2 c. minute rice or 1 cup cooked regular rice
beef broth
cheese to top

Spray peppers with olive oil and place in a pan that will allow them to stay upright.  Cover bottom of pan with an inch or so of broth.

Brown hamburger, pepper, and onion seasoned with 1/2 Worcestershire, salt and pepper .  Once browned, add garlic and cook a few minutes more.  Add in Italian seasoning, remaining Worcestershire, tomatoes, rice and salt and pepper to taste. * We like Worcestershire so I am far more liberal than 2 tsp...

Bake at 400 for 20 minutes.  Top with cheese and bake another 5 minutes.

Cheesy Chicken and Rice Casserole

Please don't be scared of the brown rice in this recipe.  I swear you'll never know it wasn't white rice.

4 Tbsp butter
2 Tbsp minced garlic
2 c. cooked chicken breast (either shredded or cubed)
4 c. steamed brown  rice (1 c. uncooked)
2 1/4 c. chicken stock
2 c. shredded cheddar cheese
1 tsp. thyme
salt and pepper to taste

Preheat oven to 350 degrees

Melt butter over medium high heat.  Stir in garlic for 1 minute.  Whisk in flour, thyme, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Stir in cooked rice and chicken.  Put into a 9 x 13 pan.  Top with additional cheese.  Bake for 25 - 30 minutes or until cheese is melted.

Creamy chicken & mushroom casserole

1 c. and 3 Tbsp flour
4 chicken breasts
3 garlic cloves (minced)
1 lb. mushrooms
1 onion, medium, diced finely
1 1/2 c. chicken broth
1 Tbsp. lemon juice
6 Tbsp olive oil
3 Tbsp butter
1 C. half and half
salt and pepper to taste

Season chicken with salt and pepper then dredge both sides in flour; Heat 3 Tbsp oil in large skillet over medium high heat; saute until golden (do NOT crowd the pan) Transfer chicken into 13 x 9 baking dish; wipe out pan; add 3 Tbsp oil along with mushrooms and diced onions and saute until soft and golden; garlic and saute another 1 - 2 minutes; spread over chicken; wipe out pan again and melt 3 Tbsp butter; whisk in 3 Tbsp flour and saute until golden (1 - 2 minutes); add 1 1/2 c. chicken broth, 1 Tbsp lemon juice and pepper then whisk until smooth; add 1 C. half and half and bring to simmer; season with salt and pepper to taste; pour over chicken and mushrooms; cover with foil and bake at 350 degrees for 45 minutes; I served over mashed potatoes but rice or pasta would be great also.

Hawaiian Haystacks

This is a mish mash of a few different recipes I found on pinterest.  If you have cooked chicken you can skip the first part.

2 - 3 chicken breasts depending on the size
2 c. chicken broth
1 small onion
1 clove minced garlic
2 Tbsp butter
1 Tbsp cornstarch
1/4 c. cold water
1 c. cream
1/4 c. sour cream
1 Tbsp chicken better than bullion
toppings:
avocado
pineapple chunks
chow mien noodles
cheese

In crock pot put chicken and chicken stock.  Cook on high for 4 hours or low for 6 - 8 hours.

Shred or cut chicken into bit size pieces.  Add butter to large pan.  Saute onion until transparent.  Add garlic and cook 2 minutes more. Strain chicken stock, bullion, and add to pan with cream.  Bring to boil. Stir cornstarch into cold water then add to thicken the sauce.  Cook on medium heat until sauce thickens.  Add chicken and bring back to boil.  Then add sour cream just before serving.  I serve over rice and then top with avocado, pineapple, chow mien noodles and cheese.

Pot roast 2 ways

I have 2 different ways that I make my roasts.  I always used to crock pot my roasts but now that I have more time in the day and my hubby bought me a Lodge Dutch Oven in bright red, I have a new favorite way.  I have found that chuck roasts make the best roast so that is my go to cut but you can use any roast.

Crock Pot method:

I put some olive oil into a pan.  I sprinkle the roast with tenderizer (if I have it), garlic powder, onion powder, and season salt on all sides to taste.  Then I sear the roast for a few minutes on all sides.  I know it's tempting to skip this step and with some roasts it won't matter but I have found it does really make a more tender roast because it keeps the moisture in.

Next I put an onion soup mix in the crock pot and add enough water to cover the roast about half way. Put the roast in and let it go on low for 6-8 hours.  Super easy.

Oven method:

I can't take credit for this recipe.  I love PW and adapted this from her.

Ingredients:
chuck roast
2 large potatoes peeled and cubed
2 c. mini carrots cut into bite size pieces
2 onions halved
1 tsp. rosemary
1 tsp. thyme
4 c. beef broth or 3 c. beef broth and 1 c. red wine
2 Tbsp olive oil
salt and pepper

Season roast with salt and pepper

Heat olive oil in dutch oven over medium high heat.  Add onions to brown then set aside.  Add carrots to brown and set aside. Add potatoes to brown then set aside. Add more olive oil and brown roast on all sides.  Deglaze pt with 1 c. beef broth or red wine.  Make certain to scrape up all the bits on the bottom since that is where the flavor lies.  Put the veggies back into the pot then the roast on top.  Cover with enough broth to cover the roast half way.  Sprinkle herbs over the roast.  Cover and cook at 275 degrees for 4 hours.

Baked Ham in a blanket

This recipe comes from a dear friend we miss every day.  Thanks for the recipe and so many great memories Annie!!

This is used with a bone in shank

4 C. flour
4 C. brown sugar
2 Tbsp ground cloves
2 Tbsp cinnamon
2 Tbsp dry mustard
1 Tsp black pepper

Mix with either apple cider, pineapple juice or water (about 12 oz.) just enough mixture to form dough that will roll out to wrap the ham in.

Bake about 5 hours in 400 degree oven - on a rack (broiler rack over a cookie sheet to catch drippings)

Completely cover ham.  The dough breaks open when it's done.  Discard the blanket when ham is cooked.

Meatloaf

Ingredients for Loaf:
1.5 pounds ground beef
3/4 c. oatmeal quick not steel cut
3/4 c. milk
1 egg (lightly beaten)
1/2 c. onion diced
1 tsp salt
1/4 tsp pepper
2 tsp garlic minced

Ingredients for sauce:
1/3 c. ketchup
2 Tbsp brown sugar
1 Tbsp mustard
1 tsp cider vinegar

Preheat over to 350 degrees; Mix loaf ingredients up using your hands until just incorporated.  Do not over mix; put into greased loaf pan; mix sauce and then top the loaf; bake for 1 hour and 20 minutes; drain sauce and let rest for 5 minutes before serving.

Swedish meatballs

Start off with the meatball recipe here...

Remaining Ingredients:
4 Tbsp butter
3 Tbsp flour
2 C. beef broth
1 c. heavy cream
1/2 Tbsp Worcestershire sauce
1 tsp. Dijon mustard

Add butter to skillet, when melted whisk in flour and cook until golden brown. Add heated beef broth slowly keeping sauce at a slow bubble.  Add in cream, worcestershire sauce, and dijon mustard.  Simmer until thickens.  Add meatballs into sauce and simmer about 10 minutes.

Serve with either wide egg noodles or mashed potatoes.

Meatballs

These are very versatile.  I like to make a double batch and keep some in the freezer for last minute dinner ideas.

Regular:

1 pound ground beef
2 cloves garlic minced
1/2 c. onion diced
1 egg (lightly beaten)
1/2 tsp salt
1/2 tsp pepper
1/4 c. bread crumbs
1 tsp oregano

In a bowl add bread crumbs to milk and let sit until milk is soaked up.

In a large skillet heat 1 Tbsp olive oil and 1 Tbsp butter over medium heat.

Add onions and cook until translucent (about 5 minutes), add garlic and oregano and saute for another 1 - 2 minutes.

In a large bowl combine beef, onion, garlic, and oregano.  Add bread crumbs to meat mixture and mix well.

Use scoop to make uniform meatballs.  Adding butter and olive oil as needed brown the meatballs.  If using right away for Swedish Meatballs, put into warm oven until needed.  If not, put on cookie sheet, cover, and freezer.  Once they are frozen you can transfer them to a freezer bag.

Italian version:

Same about expect I use 1/2 beef and 1/2 sausage.  I also add 1 tsp basil.

Chicken with Rosemary and portabella mushrooms

3 boneless skinless chicken breasts
4 Tbsp butter
1 Tbsp olive oil
10 oz pkg baby portabella mushrooms
2 cloves minced garlic
1/2 c. chicken stock
1 tsp rosemary
1 c. heavy cream

Seasoned flour:
1 c. flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder

Pound each breast to uniform thickness.  I recommend cutting into equal size pieces as well so they fit into the pan without crowding.

Mix the season flour in plastic bag; slice mushrooms in half and set aside; heat 2 Tbsp butter and 1 Tbsp olive oil in a skillet over medium high heat; Coat chicken and then brown; set aside while you finish all the chicken.  Once all of the chicken has been browned use the same skillet and add remaining 2 Tbsp butter with mushrooms and garlic the last few minutes; add 1/2 c. chicken stock and rosemary to deglaze the pan;  add the chicken back into the pan and cook covered on medium low heat for about 20 minutes or until chicken is cooked through.  Remove chicken and mushrooms from the pan and add cream.  Heat through over medium low heat until the sauce reduces and thickens.  About 5 minutes after it starts to bubble.  Add chicken and mushrooms back into pan and spoon sauce over to coat.

Serve over noodles or mashed potatoes.