Wednesday, October 20, 2010

Easy French Dip

This recipe is scrumptious and E-A-S-Y to make!  It goes into your slow cooker and you forget about it all day.  When you arrive home from a busy day at work or running errands, you will be met with the most tempting aroma and even better taste!  Please do yourself a favor and make this today.  Your family and taste buds will thank you!

1 3-4lb. boneless beef is good!
1 box or 2 cans beef broth
2 packets french onion soup mix
2 c. water

Serve with:
Hoagie or artisan rolls
Cheese (optional)
Grilled onions and mushrooms (optional)

Put roast, broth, soup mix, and water into your slow cooker.  Cook on low all day or 8-10 hours.  Shred with 2 forks when ready to eat.  Serve on toasted rolls.  Top with cheese, onions, and mushrooms if desired!  Ladle some broth into a separate bowl for dipping your sandwich.

**Important Note**-I make this as a freezer meal when I find cheap roasts.  Just put the ingredients into a freezer bag and freeze until you are ready to make it.  Put the frozen hunk of goodness into a slow cooker and crank it up on high until it starts bubbling...about 7 hours.  Turn to low and keep simmering until you're ready to eat.

Friday, October 15, 2010

Freezer Friendly Friday-Honey Baked Pork Chops

Keeping with the theme of Freezer Friendly Friday Recipes, here's an easy one that can be made inexpensively and quickly.  I'd suggest buying a super cheap pork loin and having the butcher slice it into chops for free or cutting them yourself!  You can just line up some freezer bags and dump, dump freeze!

Honey Baked Pork Chops

6 boneless pork chops
1/2 c. honey
1/2 c. cider vinegar
1/2 t. ground ginger
1 clove garlic, minced
2 T. soy sauce

Cooking day:  Place chops in a gallon freezer bag.  Add the remaining ingredients.  Seal and squish around to mix.  Freeze.

Serving day:  Thaw completely.  Place chops and honey mixture directly into a baking dish 9x9 or 9x13 would work fine.  Bake for 1 hour at 350 degrees or until chops are cooked.  Turn chops and baste occasionally while baking.

Monday, October 11, 2010

Green Beans with Bacon and Onions

I don't usually make fancy side dishes, since my family doesn't care to eat of them.  They'd be happy with a nuked can of corn or carrots...YUCK!  This is one that they will tolerate, since Mama LOVES it!  If you are a bacon lover, like me, you should definitely give this a try!

1/2 lb. bacon
1 medium onion, sliced and rough chopped
2 lbs. frozen green beans or 4 cans green beans
1/2-1 tsp. seasoned salt
1/2 tsp. garlic powder

Fry up bacon over medium heat.  Remove bacon from the pan and crumble it.  Throw green beans in the grease and cook on medium heat, covered.  Stir every 5 minutes or so.  After 10 minutes, add the onions.  Water may need to be added to keep the beans from sticking.  Continue to cook until beans are tender.  I like to brown the beans a little, but if you do this, be careful to not burn them.  Shake garlic powder and seasoned salt over beans, to taste.  I tend to add more, but less is probably ok.  Just keep tasting them. :)  Add crumbled bacon back to the pan and keep warm until ready to serve.  YUM!

Friday, October 8, 2010

Freezer Friendly Friday-Chicken Cordon Bleu

Six months ago, I really started getting into freezer cooking.  Many people have many names for such an activity:  once-a-month cooking, OAMC, batch cooking, make 2 freeze 1...the list goes on.  Whatever it is, I enjoy it; since it saves my family tons of time and money.  I don't have to worry about what's for dinner.  Everything is already assembled, in the freezer, in a dish, ready to be baked, crock potted, microwaved, grilled, whatever!  Easy peasy!  I'd like to start a series called Freezer Friendly Friday.  Each Friday, I'll post a freezer friendly meal that you can enjoy now or later!  Feel free to leave a comment with YOUR favorite freezer meal or a link to your blog with a freezer meal featured!  This week I have picked...

Chicken Cordon Bleu

4 boneless, skinless chicken breasts
salt and pepper
1/3 c. shredded swiss cheese
1 oz. cream cheese
1/4 c. seasoned bread crumbs
1/2 c. chopped ham
2 T. butter, melted

Put chicken into an 8x8 pan.  (Make sure you pan is able to be frozen as well as baked.)  Sprinkle with salt and pepper.  Mix cheeses and spread onto chicken evenly.  Sprinkle with chopped ham.  Sprinkle with bread crumbs.  Drizzle with butter.  Cover, label, and freeze. 

To serve:  Thaw completly (in the fridge overnight).  Bake at 400 degrees for 30 minutes or until internal temperature of the chicken reaches 165.

Thursday, October 7, 2010

Cheese and Meatball Soup

Wow, it's been a while since I have put up a blog post!  Sorry 'bout that!  I guess SUMMER got in the way!  I'll make it up to you by letting you try this DELICIOUS and EASY slow cooker soup...just in time for fall!

Cheese and Meatball Soup

2 c. water
1 c. corn
1 c. potato, cubed
1 c. celery, chopped
1/2 c. carrot, chopped
1/2 c. onion, chopped
1 beef bullion cubes
1/2 t. tabasco sauce (optional)

1 lb. hamburger
1/4 c. seasoned bread crumbs
1 egg
1/2 t. salt
1/2 t. tabasco sauce (optional)

Add at the end:
1 16oz. jar of Cheese Whiz

Make meatballs and gently layer the RAW balls in the bottom of your slow cooker. (Use at least a 4 quart sized slow cooker.)  Carefully add the rest of the ingredients on top of the meatballs.  Cook on low for 8 hours or so.  RESIST THE URGE TO STIR!!!  If you stir the soup, you will break up the meatballs and have cheeseburger soup instead of meatball soup!  It will still taste good, but will lose some of it's presentation points. :)  Just before serving, add in the whole jar of Cheese Whiz.  Stir carefully to combine.  Serve with some garlic bread or rolls and a salad!  YUMMY!

*Note, I have used venison for this recipe and it works fine.  The meatballs will most likely break up a bit, but it definitely tastes fine.

Wednesday, June 30, 2010

Brown Sugar Granola

Granola is SO healthy for us!  Here's an easy recipe that you can whip up and store for the week in a sealed container.  It can be used as cereal with milk or as a topping for yogurt or ice cream!  Feel free to play with the amounts, I usually do a handful of this or that...whatever is available.  Just make sure that the oats are the MAIN ingredient, since they soak up the water and flavor.  Aim to have about 6-7 cups of dry ingredients.

Brown Sugar Granola

5 c. rolled oats
1/2 c. dry, roasted, salted unflower seeds
1 c. flaked coconut
1/4 c. almonds, chopped
1/4 c. wheat germ and/or bran

3/4 - 1 c. brown sugar
1/2 c oil
3/4 c water
2 T vanilla

Optional Ingredients (I do not usually use these, but may in the future):
1 1/2 t. cinnamon-added into the wet stuff
1/2 t. maple flavoring-added into the wet stuff
1/3 c. walnuts and/or pecans, chopped
2 T. sesame seeds
1/4 c. flaxseed, whole or ground
**dried cherries, cranberries, raisins(yuck), mini chocolate chips (all added AFTER cooking and cooling)

Mix up the dry ingredients, and then in a separate bowl mix the brown sugar, oil, water, and vanilla. Pour the wet ingredients into the dry ingredients, mix and then spread out onto cookie sheet or jelly roll pan and bake for 45 - 60 minutes at 350, stirring the granola about every 15-20 minutes.  Cool completely before storing or adding dried fruit/chocolate chips.

Cherry Pie

So many people are intimidated by making pies!  Pies and yeast bread seem to be common fears with many of today's homemakers.  Pie is NOT as hard as it seems!  Here, I'll prove it to you!

Cherry Pie

4 c. fresh pitted cherries (or frozen, unthawed)
1 1/2 c. sugar
3 T. quick cooking tapioca
dribble of almond extract (less than 1/4 t.)
4 drops red food coloring (optional)
2 pie crusts (homemade is best, but store bought will do if you must)

Mix cherries, sugar, tapioca, almond extract and food coloring.  Line a deep dish pie plate with 1 crust, put cherry mixture into crust.  Brush the edge with milk. Top with the second crust.  Press the edges lightly to seal. Cut off extra dough.  Crimp/flute edges.  Brush top of pie with milk lightly, avoiding the outter crust.  Sprinkle the milk covered area with about 2 T. sugar.  Bake at 400 for 20 minutes, check to see if the crust is getting dark...if it is, cover it with foil.  Bake for 20 more minutes!  Cool completely and eat with a big ol' scoop of vanilla ice cream!