Always a crowd favorite and it can feed a crowd. This dish can be made ahead of time and kept warm in a slow cooker and warm.
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Bulgogi
This recipe is an adaptation of the great tasting dish that Lori and Carl enjoyed while stationed in South Korea in 1980. It is simple to make and tastes great
Continue readingChopped Salad
There are lots of ingredients in this salad but they all work well together.
Chopped Salad
Ingredients
Balsamic Vinaigrette (can also use store bought)
- 1/4 cup balsamic vinegar
- 1 TBL Dijon mustard heaping
- 1/2 tsp black pepper
- 1/2 cup canola oil
Salad
- 3 cup Romaine lettuce chopped, about two heads
- 15 cherry tomatoes cut in half
- 1/2 cup red beans rinsed and drained
- 1/2 cup chickpeas rinsed and drained
- 1/2 cup kalamata olives pitted and coarsely chopped
- 3/4 cup white cheddar cheese 1/2 inch cubes, about 3 ounces
- 3/4 cup Monterey Jack cheese 1/2 inch cubes, about 3 ounces
Instructions
- In a blender, or if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified.
- Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.
Shrimp Boil
The recipe is super, super simple. The Old Bay Seasoning adds a nice flavor.
Shrimp Boil Seasonings
Ingredients
- 1 pound shrimp raw with shells
- 1/4 cup Old Bay Seasoning
- 1 TBL butter
Instructions
- Bring 3-4 quarts of water to a boil. Add Old Bay Seasoning and butter. Add shrimp (thaw if necessary) and boil for 4 1/2 minutes. Cool before peeling and serving.
Creamy Slow Cooker Chicken
We have made this recipe two times and it was excellent both times. It is easy to prepare, taking only a few minutes to throw together.
Creamy Slow-cooker Chicken
Ingredients
- 6 each chicken breasts skinned and boned (about 2.5 pounds
- 2 tsp Seasoned Salt
- 2 TBL canola oil
- 10 oz can cream of mushroom soup reduced fat
- 8 oz package cream cheese
- 1/2 cup white wine we used Pinot Grigio
- .7 oz envelope Italian dressing mix
- 8 oz package mushrooms fresh and sliced
- 6 sandwich style biscuits or rice
Instructions
- Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 50qt. slow cooker, reserving drippings in skillet.
- Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
- Sprinkle mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
- Prepare biscuits or rice according to package directions. Serve chicken mixture over biscuits.
Notes
Rhubarb-Strawberry (or Apple) Crisp
Rhubarb-Strawberry (or Apple) Crisp
Ingredients
Fruit Mixture
- 3 cup rhubarb small dice
- 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
- 3/4 cup sugar
- 1 3/4 tsp orange zest
- 2 TBL cornstarch
- 1/4 cup orange liqueur Grand Marnier or just plain orange juice
- 1 TBL butter
Topping
- 9 TBL butter cold, cut into 1/2 inch pieces
- 1 cup flour
- 2/3 cup brown sugar
- 1 3/4 cup oats quick cooking
Instructions
- Pre-heat oven to 350 degrees
Fruit Mixture
- In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.
Topping
- In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
- Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.
Chicken Santa Fe
One of our favorite freezer meals. Easy to put together and easy to heat up. This recipe serves 10 folks.
1 TBS olive oil
4 large chicken breasts, cooked and chopped
15 oz. canned corn, drained
15 oz. canned black beans, drained and rinsed
15 oz. canned black eyed peas, drained
15 oz. canned pinto beans, drained
12 oz. canned diced, tomatoes, Ro-Tel brand recommended
15 oz. picante sauce
1 TBS chili powder
2 tsp cumin
1 cup cheddar cheese, shredded (about 4 oz.)
Assembly Directions: In a large skillet add olive oil and chicken breast at medium heat. Cook until done (no pink in the middle). Remove and cut into bit sized pieces and set aside. In a large bowl, mix together the corn, black beans, black-eyed peas, pinto beans, tomatoes, and picante sauce. Add the chili powder, cumin, and chopped chicken, stirring until evenly mixed.
Freezing Directions: Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label, and freeze both bags. This recipe can easily be split in half in two quart freezer bags.
Serving Directions: Thaw bean mixture bags. Preheat oven to 350 degrees. Spray a 9×13 pan (or an 8×8 pan for 1/2 recipe) with cooking spray. Pour the bag of chicken mixture into the pan. Cover with foil and bake for 30 minutes, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted. Serve over rice. Serves: 10
Spaghetti Sauce
Chicken Stock in an Instant Pot
Instant Pot Chicken Stock (Bone Broth)
Ingredients
- 2 medium onion chopped into large pieces, untrimmed
- 2 stalks celery chopped into large pieces with leaves
- 2 medium carrots large chunks
- 2 cloves garlic smashed
- 2 ½ pounds chicken carcass
- 2 each bay leaves
- 2 TBS soy sauce
- 1 TBS cider vinegar
- 2 tsp black peppercorns whole
- ½ tsp marjoram dried
- ½ tsp thyme dried
- 8 cups water or as needed
Instructions
- Step 1: Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
- Step 2: Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
- Step 3: Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
- Step 4: Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
- Step 5: Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish. It's ready to use right now but that's a lot of chicken broth. It can be frozen and used later.