Chicken Carbonara

 I do not add the red pepper flakes - it made it a bit to spicy for my little one. But I left it in the recipe. 

• salt & freshly ground black pepper to taste
• 1 pound pasta, such as spaghetti or rigatoni
• 1/4 cup extra virgin olive oil
• 1/4 pound pancetta, chopped (We do 1/2 pound of ground beef because we can’t get pork products here. Crumbled bacon would also work, I imagine.)
• 1 teaspoon red pepper flakes
• 5 to 6 cloves garlic, chopped
• 1/2 cup dry white wine
• 2 large egg yolks
• freshly grated Romano cheese (we do mozzarella)
• handful of finely chopped fresh flat-leaf parsley, for garnish (we do dried)

Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown the pancetta for two minutes; add red pepper flakes and garlic, and cook 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with the meat and oil. Pour the egg mixture over the pasta, and toss rapidly to prevent the egg from cooking. Remove the pan from heat and add a big handful of cheese, lots of pepper, and a little salt.

Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, about 1-2 minutes. Garnish with the parsley and extra grated cheese.
 

Original post: Simple Mom (Rachel Ray's recipe)

Leftover Turkey Casserole

 I renamed this so it wouldn't sound so "seasonal"

ngredients:

3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3.	In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4.	Bake 45 minutes in the preheated oven.

Original post: Allrecipes

Beef & Broccoli...in a crockpot

--1 lb thin beef (I used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

The Directions.

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize. An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.

Sweet & Sour Chicken

Ingredients

• 1/2 cup SMUCKER'S® Low Sugar Apricot Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup Crisco® Canola Oil, divided
• 2 medium zucchini, cut into 1/4 inch slices
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 1/2 pound small mushrooms, sliced
• 1 (6 ounce) package frozen pea pods, thawed
• Hot cooked rice, if desired

Directions

1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
2. Heat 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired. 

 Recipe from Allrecipes.com

 

Rotisserie-Style Crockpot Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
 

Directions.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup light cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
  

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information: 5 Servings

Amount Per Serving  Calories: 237 | Total Fat: 12.2g | Cholesterol: 150mg

Slow Cooked Potato Chowder

This recipe was great but it did not thaw well in the microwave after freezing. The potatoes did not hold up well. I have yet to try just a normal thaw. 

Ingredients

• 5 cups water
• 5 teaspoons chicken bouillon granules
• 8 medium potatoes, cubed
• 2 medium onions, chopped
• 1 medium carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1/4 cup butter, cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 1 tablespoon minced fresh parsley

Directions

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 197 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Easy Pizza Sauce

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika

Directions

1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. 

 

Pizza Crust

You can't beat a pizza crust that is made in a bread machine & taste great!! 

Ingredients:

Crust Ingredients:
3/4 cup water (110-115 degrees, preferably)
1 teaspoon sugar
2 Tablesppoons butter, melted or very softened
2 1/2 cups flour
1 Tablespoon yeast

Other Ingredients:
1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
turkey pepperoni, fried turkey bacon, or fried hamburger, optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese

Instructions:

1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.

If making dough by hand, mix water, butter, and sugar in mixing bowl. Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead for 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*

2. After dough has risen the first time, punch down and knead until air bubbles are removed.

3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.

4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.

5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn't burn; every oven is different!)

6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.

From Tammy's Recipes

Crockpot Ravioli

This was so easy & tasted great. I was very surprised - pleasantly too!!

Ingredients

• 1 (25 ounce) bag beef ravioli
  
• 1 (26 ounce) jar pasta sauce
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2-3 teaspoons red peppers
• Italian spices
• 1 cup shredded mozzarella cheese

Directions

1. Pour about half of the pasta sauce in the bottom of crock pot.
2. Add frozen ravioli.
3. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
4. Sprinkle Italian seasonings over sauces.
5. Sprinkle cheese on top.
6. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Fettuccine Alfredo with Broccoli

Ingredients

1. 3 cups of broccoli crowns
   
2. 3/4 pound fettuccine
3. 4 tablespoons butter, cut into pieces
4. 1 cup heavy cream
5. Pinch grated nutmeg
6. 3/4 teaspoon salt
7. 1/8 teaspoon fresh-ground black pepper
8. 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Trim broccoli & steam until tender crisp. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
2. Drain the pasta & mix with broccoli. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Slow Cooker Chicken & Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on low. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Crockpot Pepper Steak

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. 
3.  Serve over rice or noodles