Sorry that I've been MIA for so long. There has been a lot going on around here. I will explain more later. I'm going to try and get caught up today!
MAPLE MEATBALLS
INGREDIENTS:
1/2 C. Real Maple Syrup (more if making a bigger batch)
1/2 C. Chili Sauce
2 tsp. Dried Chives
1 Tbsp. Soy Sauce
1/2 tsp. Ground Mustard
26 (1 lb) Frozen, Fully Cooked Meatballs; thawed
I DOUBLED MY RECIPE
In a saucepan, combine the Syrup, Chili Sauce, Chives, Soy Sauce and Ground Mustard. Bring to a low boil. Add Meatballs and then return to a boil. Simmer over medium heat for 8-10 minutes, stirring occasionally until meatballs are thoroughly heated.
These were a HUGE hit at a party that I had at my house!
Tuesday, March 19, 2013
Monday, February 25, 2013
A Great Night For Soup!
I found this recipe on Pinterest...I know, how shocking! Anyway, I immediately saw ways that I was going to adjust it to make it my own. For one, it had no meat in it what-so-ever, for you vegetarians that's a good thing and you could omit the meat that I added in and have a healthy vegetarian supper!
SPEEDY CHICKEN & CHEESE TORTELLINI SOUP
INGREDIENTS:
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese
In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.
I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)
SPEEDY CHICKEN & CHEESE TORTELLINI SOUP
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese
In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.
I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)
Thursday, February 21, 2013
And On To Tonight's Supper
Tonight's supper was not courtesy of my Crock-Pot...SHOCKING I know!!!! But, it was very simple and fast to throw together, which is nice since the Bro had to go and help a co-worker with some stuff tonight. He could just come home, eat and leave again.
I wonder what he'd do without a sister like me? Hmm..... ;)
MEATBALL STROGANOFF
INGREDIENTS:
1/2 Large Bag of Italian Frozen Meatballs
1 Tbsp. Olive Oil
2 C. Beef Broth
1 - 1 1/2 tsp. Oregano
1 - 1 1/2 tsp. Basil
Salt & Pepper
2/3 - 1 C. Sour Cream
1 C. Heavy Whipping Cream
1 Tbsp. Flour
Egg Noodles
In a large skillet brown the Meatballs with the Olive Oil. Once browned pour in Beef Broth. Season with the Oregano, Basil, Salt & Pepper. Bring to a boil. When it starts reducing add in the Sour Cream and Heavy Whipping Cream. Stir together. Add in the Flour, this will thicken the sauce nicely for you. Meanwhile, boil a pot of water and add the Egg Noodles. Cook until al dente. Serve the Sauce over the cooked Noodles.
Delicious!!!!
I wonder what he'd do without a sister like me? Hmm..... ;)
MEATBALL STROGANOFF
1/2 Large Bag of Italian Frozen Meatballs
1 Tbsp. Olive Oil
2 C. Beef Broth
1 - 1 1/2 tsp. Oregano
1 - 1 1/2 tsp. Basil
Salt & Pepper
2/3 - 1 C. Sour Cream
1 C. Heavy Whipping Cream
1 Tbsp. Flour
Egg Noodles
In a large skillet brown the Meatballs with the Olive Oil. Once browned pour in Beef Broth. Season with the Oregano, Basil, Salt & Pepper. Bring to a boil. When it starts reducing add in the Sour Cream and Heavy Whipping Cream. Stir together. Add in the Flour, this will thicken the sauce nicely for you. Meanwhile, boil a pot of water and add the Egg Noodles. Cook until al dente. Serve the Sauce over the cooked Noodles.
Delicious!!!!
They Call This a BIG MESS
I made this recipe last week, and it was delicious! One that I will definitely make again. Not to mention that the Bro really enjoyed it as well, and that's always a plus! :)
BIG MESS
INGREDIENTS:
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce
Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.
See how simple and easy this is, but it's so good!!!!!
BIG MESS
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce
Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.
See how simple and easy this is, but it's so good!!!!!
Apple Butter In A Recipe...A Beautiful Thing
I love Apple Butter! It reminds me of my days working at the Das Essenhaus in High School. Their Apple Butter is the best, it just melts in your mouth. So, when I found this recipe on the Crockin' Girls site I had to try it and then share it with all of you.
The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha
APPLE BUTTER SMOKED PORK CHOPS
INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice
Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.
Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!
The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha
APPLE BUTTER SMOKED PORK CHOPS
INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice
Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.
Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!
Everybody Loves Bacon, Right?
I have been using my Crock-Pot a lot more lately, and it's been very handy. I love to be able to just throw things into it in the mornings and forget about it until I come home and am greeted by the wonderful aroma of dinner that is done! :) I feel accomplished then!
BACON-WRAPPED APPLE BBQ CHICKEN
INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon
In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B
It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!
BACON-WRAPPED APPLE BBQ CHICKEN
INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon
In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B
It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!
Crock-Pot...A Girl's Best Friend!
I love my crock-pot almost as much as I love the Crockin' Girls Website! And, that's a lot!!!!!!
I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.
CHICKEN & RICE
INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house
Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours.
I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.
CHICKEN & RICE
INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house
Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours.
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