This recipe is easy to prepare, somewhat healthy, and it tastes good as well. We have taken it to many parties and have always been well received.
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It Might Raw Vegetables But It is Tasty
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Category Archives: Recipe
Who Knew Chicken and Black Beans Could Be So Good?
This recipe is dead easy and you don’t even need to thaw the chicken. So easy to throw together, turn on the crock pot or slow cooker, and head to work. Almost ready to eat when you get home.
Read more: Who Knew Chicken and Black Beans Could Be So Good?
Chicken and Black Beans
Servings: 4
Ingredients
- 1 package chicken tenders frozen, Costco brand
- 15 oz can corn drained
- 15 oz can black beans drained
- 15 oz jar salsa medium
- 1 block cream cheese
Instructions
- Place FROZEN chicken breasts in bottom of crock. Pour corn, beans and salsa on top. Cook for 7-8 hours. The chicken should just fall apart.
- Place 1 brick of cream cheese on top and leave alone for 30 – 45 minutes. Stir all together and serve over rice.
Blow Your Mind Banana Banana Bread
“Why compromise on the banana flavor:” This banana bread recipe is so moist and delicious with loads of banana flavor!
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Why Not Chicken Cornbread Bake Tonight?
This recipe is deceptively easy and very tasty. The 3 cups of cooked chicken breast called for in the recipe equates to about one package of Costco chicken tenders. I haven’t tried it but I suspect that Costco Broasted Chicken would be awesome in this recipe as well.
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Easy, Peasy, Lemon Pudding Cake
The recipe comes from Carl’s mother, Elsie Fisher. It holds special memories for him. The texture is light and fluffy with a nice lemon flavor. The original note card indicates, “Delicious” and “Perfect every time.”
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Creamy Chicken Gnocchi Soup for Instant Pot
We were looking for a recipe to use with our new Instant Pot. We gave this one a try and it is now one of our favorites. The prep does take a bit of time but the soups comes together real fast. Be sure to cut, chop, and measure everything before you start cooking!
Continue readingShrimp Boil with Old Bay Seasoning
These cold shrimp are excellent with cocktail sauce.
Shrimp Boil With Old Bay Seasoning
Ingredients
- 2 pound shrimp raw with shells
- 1 cup apple cider vinegar
- 8 cup water
- 1/3 cup Old Bay Seasoning
- 4 clove garlic
- 6 each black peppercorns whole
Instructions
- Combine vinegar, water, 1/3 cup Old Bay, garlic and peppercorns in a large soup pot. Bring to a boil over medium high heat.
- When water is rapidly boiling, add shrimp, cover and cook 2 to 4 minutes (until shrimp are just pink).
- Immediately drain shrimp, place uncovered in a bowl and refrigerate (at least 30 minutes) until ready to serve.
Ham with Honey Dijon Glaze
This is our go-to recipe for ham at Easter (and sometimes Christmas). It looks complicated but it really isn’t.
Ham With Honey Dijon Glaze
Servings: 10
Ingredients
- 1 ham pre-cooked
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup honey
- 2 TBL Dijon mustard
- 1/4 tsp cinnamon ground
- 1/4 tsp clove ground
- 4 clove garlic smashed
Instructions
- Pre-heat oven to 300 degrees. Trim away the rind, leaving the fat under the rind of the ham. Let ham rest at room temperature for 1-2 hours.
- Line baking tray with aluminum foil. Score 1 inch diamond pattern no more than 1/4 inch deep, pour 1/3 cup water in pan, place ham in pan and cover with foil. Bake for 30 minutes.
- In a sauce pan, heat butter on medium high heat. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves and constantly stir for two minutes. Reduce heat to just a simmer and add garlic until the sauce is the consistency of room temperature honey.
- Remove ham from oven and discard foil. Increase oven temperature to 425 degrees. Pour 1/3 of the glaze over the ham. Return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham, return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham and cook for 15 minutes. If crust is still pink, broil for 2-5 minutes.
- Let ham rest 10–20 minutes before slicing.
Pot Roast-Simple and Easy
This is an easy to pull together recipe that is great for a cold winter day.
Pot Roast
Servings: 5
Ingredients
- 2-2.5 pound chuck roast
- 1 TBL vegetable oil
- 1 tsp Kosher salt
- 1/2 tsp black pepper ground
- 1/2 tsp thyme dried
- 1/2 pound carrot about 5 medium carrots
- 1 pound Yukon gold potatoes 8–10 potatoes
- 1 clove garlic minced
- 1/2 tsp rosemary dried
- 1 each bay leaf
- 1 cup dry red wine small bottle is slightly more than 1 cup
- 1 cup beef broth
Instructions
- Preheat your oven to 325 degrees. Peel carrots and cut into 2 inch chunks. Peel potatoes and cut into large chunks. Season the chuck roast with the kosher salt, pepper, and thyme.
- Add the vegetable oil the dutch oven and heat. When it ripples and is hot, add the roast and brown deeply for 4–5 minutes on each side (or if you can, brown in your slow cooker).
- Add remaining ingredients and do one of the following: 1) Bring just to a simmer on the stove top over medium high heat. Once the broth is simmering, cover and place in the over and bake for 2 hours. OR 2) cover and place in the over and cook for 3 – 3 ½ hours.
