Category Archives: What’s Cookin’

What’s Cookin’

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I have not posted any dinner menus in the past 3 weeks and to be honest, I’m not really certain if my family has eaten during that time.  Surely we ate something, but between traveling, a conference, more traveling, some health issues, and the usual craziness, I just can’t seem to remember.  So as I am about to head to the grocery after the munchkin wakes up I finally set down to do some menu planning.  I think my husband will be really happy to see this post.

Monday: Lasagna soup and crusty bread.  (It’s cool and rainy, I just had to start the week out with soup!)

Tuesday: Italian chicken in the crock pot!

Wednesday: Church, so we’ll have leftovers

Thursday: Salsa chicken fajitas

Friday: Date night

Saturday: Mac N’ Cheese and tomato soup (I like to use pepper jack cheese so it is a little spicy)

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Really Super Yummy Chicken Crock Pot Nacho/Soft Taco Goodness

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I really do enjoy cooking and baking but have a hard time with two things in particular.  Number one is that I can’t seem to make myself set a timer.  I  just assume that I will check on it.  But then I don’t, ever, so I burn things a lot.  The second thing is that I like to tweak recipes I find based on what sounds the best to me, and more importantly what I have in my pantry.  That is not a bad thing until you make something yummy, want to share it with someone, and now have a hard time describing how big the spoonful was of something you added.  This recipe falls into this category.  I was trying out this recipe I found on pinterest.  It was the base for the recipe I tried, but on request from my honey, I made it into nachos.  Here is what I did:

4 boneless skinless chicken breast (I had tenders on hand and used about 1.5 lbs or half the bag.)

1 can cream of mushroom soup (cream of chicken would work)

1 1/2 to 2 cups of salsa

1 tsp Paprika

1 tsp chili powder (more to taste)

1 sliced green bell pepper

1/2 yellow onion

3/4 cup of sour cream

Put can of soup, salsa, spices, onion and pepper into crock pot and mix together.  Add frozen chicken and mix till covered.  Turn the crock pot on high and bake for about 4 hours.  Spoon the chicken (without all the salsa mixture) into a Kitchen Aid mixer and shred. (You can also shred with forks, but I will be sad for you because that takes forever and Kitchen Aids are awesome.)  Add the shredded chicken and sour cream back into the crock pot and stir until combined. You can add more of the salsa and sour cream to match the texture you want.   You could eat these on a soft taco with some Pepper Jack cheese, or over tortilla chips with cheese like we did.  SO super easy, and so super yummy!

 

What’s Cookin’: Sept. 3 – Sept. 7

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Monday:  Really super yummy crock pot chicken nachos (you should make this right now)

Tuesday: BBQ Chicken in the crock pot and broccoli

Wednesday: Late night, so leftovers 🙂

Thursday: Grilled chicken, corn on the cob and cheesy quinoa

Friday: Wedding fun times for the weekend!

What’s Cookin’ August 13 – 17

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Monday: Chicken curry and rice

Tuesday: Rosemary grilled chicken, broccoli, and corn on the cob

Wednesday: Baked parm. fish, rice, and baked zucchini

Thursday: Banquet supporting our local Pregnancy Resource Center

Friday: Breakfast for dinner.  Do you make homemade pancakes?  If not, you better start asap.  This recipe is so yummy and almost as easy as a mix.

 

Favorite Pancakes:

 
1 1/4 cups sifted flour
3 tsp baking powder
1 T. sugar
1/2 tsp salt
1 beaten egg
1 cup milk
2 T. oil

Sift together dry ingredients (or wisk them together.) Combine egg, milk, oil; add to dry ingredients. Mix just till moistened, don’t over mix! Bake on hot griddle. Eat with bacon. (The last step is optional, well not really)

Yummiest Tomato Makings Ever

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Sometimes you go out of town on vacation and then you come home and get sick and then you go outside and see buckets of ripe tomatoes.

Such a beautiful site. So you have to decide what to do with all those red jewels. First things first. You eat as many warm off the vine tomatoes as you can. You eat them plain. You eat them on white bread with salt and pepper. You eat them with fresh basil. You cut them up on your cereal. Well, that last one would be weird, but I could hardly blame you. Next, you give them away to people who you want to love you. Lastly, you make this tomato sauce.

This is a yummy roasted tomato sauce that you can freeze and later use for pizza sauce, tomato sauce, tomato soup, etc. And the best part if that it is easy enough to make with a baby hanging on your leg, and your house will smell wonderful. Here is what you need:

2 lbs Tomatoes
1 Onions
3 Bell Peppers
1 Garlic Clove
Koshier Salt (to taste)
Pepper (to taste)
Sugar/Stevia (just a tad)
Olive Oil

Preheat the oven to 350. Prepare a pan (or if you are like me and lost your beloved jelly roll pan while moving, prepare pans) with aluminum foil and spray with cooking spray. Wash and cut/quarter the tomatoes and place on the pan. Slice onion, peppers, and garlic and toss on the pan with the tomatoes. Drizzle everything with olive oil, salt, pepper, and sugar. Roast in the preheated oven for about two hours.

Put everything into an orange blender, and blend until smooth or your desired consistency.

Eat a few bites with a spoon. Eat a few more. Cool a bit, pour into zip lock bags, and then stick into the freezer!

Lastly feel happy and productive thinking how glad you will be this winter when instead of buying sad tomatoes in cans, you will have this in your freezer.

What’s Cookin’/ July 22- 26

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Though I have not posted what’s been on the menu for the past two weeks, please do not be under the impression that we did not eat.  Because we did, a lot. The first week because I was home with my Mama, who makes all things delicious.  The second week because we were on vacation staying with a bunch of Marines and I had just acquired, thanks to my mom-in-law, the new Pioneer woman cookbook.  This is a fun week as well, because my precious little niece is staying the week with us.  And so my sis can have some peace of mind here is what’s on the menu for this week.

Sunday- BBQ Chicken and broccoli

Monday- Cowgirl Quiche and salad

Tuesday- Baked fish with parm. roasted zucchini

Wednesday- Leftovers

Thursday- Angel Chicken pasta in the crock pot

Friday-  Grill out with friends!

Pleasing People Pepper Poppers

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I’m not sure what it is about humans that makes us all want to please people.  Sometimes we go to crazy lengths to please, like what schools we go to, what jobs we try for, and whether we use “yall” or “youzgusinzs.” ( I don’t know if anyone uses the last one, but I would be please if someone said that to me.) Sometimes we try to please with how we dress, and sometimes we give up trying to please people and move on to trying to please foofy little dogs.   I just feel bad for people who try so hard to please people, because all you all you have to do is make these peppers.  Forget about the clothes, the jobs, and the dogs.  I’m telling you, you could be one mean little lady, but if you make these peppers, people will think you have some straight up Mary Poppins action going on.  They will all say “Poppins pleasing people pepper poppers.” Well probably not.  I digress.

It all started one day when I went outside to my garden and saw this: (If you can’t tell, “this” is a huge pepper plant)

And all I could think about is how I wanted to stuff those little guys with cream cheese, wrap them in bacon, smother them in bbq sauce, and sizzle them in the oven.  You may think it odd that that was my first thought, however, in general when I see a food I try to decide whether or not I can put cream cheese in it and wrap it in bacon.

To accomplish these poppins pleasing people pepper poppers all you need is:
Banana peppers, or jalapeno peppers
A block of cream cheese cut into strips
Bacon cut in half (or thirds if you like)
Your favorite bbq sauce

Wash and seed your peppers.  When I made this with jalapeno peppers I cut the peppers in half, but I left them whole with the banana peppers. Stuff each pepper with cream cheese, wrap tightly with half a piece of bacon, and secure with a tooth pick.  Place peppers on a pan (I highly suggest using some foil for easy clean up) and cook for about 40min on 325.  About ten minutes before they are done, brush on the bbq sauce.  I like my bacon crispy, so I turned my oven on a bit higher at the end.  Everyone will want to eat about 10, so make plenty!

I so wanted to take a picture of the finished product, but people will no longer be pleased with you if you make them stop eating the yummyness so that you can take a picture of their food.

Warning: This is people pleasing only.  Not recommended as foofy dog pleasing.