I'd love some new recipes for holiday cookies and treats, so I am issuing an HD Daily Dish challenge - - everyone post their favorite holiday treat recipe! Maybe that will get us using the blog!
Arin - one recipe I'd love to get from you is for some cookies you made us several years ago on our first HD Christmas play date. They were these yummy mounds with tons of different things in them - chocolate, oatmeal, maybe even some raisins or something. Tanner and I remember loving them, so I'd love the recipe if you have time to post it!
Monday, November 28, 2011
Slow Cooker Tex Mex Chicken
I tried this the other night and it was pretty good for a weeknight dinner. Plus, it makes enough for two nights or to freeze. I served it with yellow rice and a side salad. The second night we wrapped it up in tortillas with taco toppings for a little twist. Enjoy!
Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 can black beans, rinsed and drained
1-1/2 cups thick or chunky salsa
1 cup shredded sharp cheddar (or mexican blend cheese)
Directions:
Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir just before serving; top with cheese.
Tips:
-I make this a 2 night meal: 1st night serve by itself with yellow rice and side salad; 2nd night make into tacos, burritos, quesadillas, etc.
-You can top with anything mexican and its yummy, especially avacado
-I add the remaining taco packet on top of the veggies for extra spice
-I always double it so I have some to freeze. Sometimes I even freeze the chicken already mixed with some rice into 'mini meal' portions for the kids so I can reheat easily for lunch or school thermos.
Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 can black beans, rinsed and drained
1-1/2 cups thick or chunky salsa
1 cup shredded sharp cheddar (or mexican blend cheese)
Directions:
Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir just before serving; top with cheese.
Tips:
-I make this a 2 night meal: 1st night serve by itself with yellow rice and side salad; 2nd night make into tacos, burritos, quesadillas, etc.
-You can top with anything mexican and its yummy, especially avacado
-I add the remaining taco packet on top of the veggies for extra spice
-I always double it so I have some to freeze. Sometimes I even freeze the chicken already mixed with some rice into 'mini meal' portions for the kids so I can reheat easily for lunch or school thermos.
Wednesday, November 9, 2011
Corn Casserole
This one is for you Steph! Carol's corn casserole feeds a lot of peeps and is super easy and yummy.
Ingredients:
2 cans cream style corn
1 C cornbread mix (I use Jiffy)
3/4 C oil
4 eggs beaten
1 tsp garlic salt
1 - 2 cups grated sharp cheddar cheese
Directions:
Mix all ingredients well. Bake at 325 for 45 minutes until lightly browned.
Tips:
*Use at least 1 cup of cheese, but you can use up to 2 - just depends on how cheesy you want it
*Sometimes I add 3 or 4 T of chopped japs in the jar - spices it up just right!
Ingredients:
2 cans cream style corn
1 C cornbread mix (I use Jiffy)
3/4 C oil
4 eggs beaten
1 tsp garlic salt
1 - 2 cups grated sharp cheddar cheese
Directions:
Mix all ingredients well. Bake at 325 for 45 minutes until lightly browned.
Tips:
*Use at least 1 cup of cheese, but you can use up to 2 - just depends on how cheesy you want it
*Sometimes I add 3 or 4 T of chopped japs in the jar - spices it up just right!
Tuesday, September 27, 2011
Chicken with Creamy Dijon Herb Sauce
Not gourmet, but quick, easy and cheap for a weeknight dinner. It is very dijiony, so you must like that flavor if you are to try. It's also very saucy, so you'll have extra sauce to drizzle/dip on something else like potatoes - I serve it with: Rosemary Roasted Potatoes
Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (parsley, basil, thyme or chives)*
1 T oil
4 (6 oz.) boneless skinless chicken breasts**
1 tsp. minced garlic
Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
*I have used basil and thyme - I liked thyme better. I also think dill would be good.
**I used 3 really thin chicken breasts (1 for each one of us) and it worked great
Nutrition Facts:
Serving Size 1 breast
Calories 265
Fat 13g
Saturated Fat 3g
Carbohydrates 0g
Fiber 0g
Protein 33g
Cholesterol 138mg
Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (parsley, basil, thyme or chives)*
1 T oil
4 (6 oz.) boneless skinless chicken breasts**
1 tsp. minced garlic
Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
*I have used basil and thyme - I liked thyme better. I also think dill would be good.
**I used 3 really thin chicken breasts (1 for each one of us) and it worked great
Nutrition Facts:
Serving Size 1 breast
Calories 265
Fat 13g
Saturated Fat 3g
Carbohydrates 0g
Fiber 0g
Protein 33g
Cholesterol 138mg
Wednesday, September 7, 2011
Heavenly Pork BBQ
This is my mom's famous crock pot BBQ recipe - it's so easy and delicious. Freezes extremely well too.
Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns
Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.
Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.
Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns
Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.
Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.
Tuesday, September 6, 2011
Peachy Pork Tenderloin
one of our absolute favorite dishes- the sweet/tangy is such a great combo! last time i froze leftover pork and extra sauce. Both froze really well!
1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper
- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.
** Baste throughout grilling period, both sides, liberally
1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper
- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.
** Baste throughout grilling period, both sides, liberally
Crock Pot Recipes?
Does anyone have any good crock pot recipes that are not a soup or stew? Looking for some new ideas!
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