Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast
8 oz. sliced mushrooms, optional
1 cup beef stock or broth
1/2 cup soy sauce (next time, I might try low sodium for this)
1/3 cup brown sugar
1 tablespoon sesame oil
1 tablespoon Korean pepper paste (or a squirt of sriracha), optional
4 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
fresh broccoli florets (as many as desired)
In a large skillet, brown the chuck on both/all sides. Then remove from pan and slice into thick strips or cut into chunks. Place beef in the crock pot, along with the mushrooms. Pour in the beef stock, soy sauce, brown sugar, oil, pepper paste or sriracha (if using), and garlic. Pour over beef and mushrooms. Stir to combine, and cook on low for six hours.In a small bowl, stir cornstarch and some sauce from the crock pot together until smooth. Add back to the crock pot. Stir well to combine. Also, add the broccoli to the crock pot, and stir gently to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

Cajun Muffaletta Casserole

Cajun Muffaletta Casserole

1 lb. penne pasta

1/2 lb. grated Mozzarella cheese

1/2 lb. grated Parmesan cheese

1/2 lb. smoked ham, chopped into thick strips

1/2 lb. genoa salami, chopped into thick strips

1 cup olive salad mix, (I used Boscoli)

1 small can, sliced black olives, drained

 Cajun seasoning to taste

Cook pasta according to package directions, drain, rinse, and allow to cool. Combine the cheese in a medium bowl. Place pasta in large mixing bowl and add ham, salami, olive salad mix, Cajun seasoning, and half of the combined cheese.  Place in a greased casserole dish and top with remaining cheese. Bake in a 350 degree oven for 15 to 20 minutes until bubbly and cheese melts. Sinfully good!

'Dorito Chicken Casserole'

'Dorito Chicken Casserole'

2 cups shredded cooked chicken

2 cups shredded Mexican cheese blend (divided)

1 can cream of chicken soup (10 oz)

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet taco seasoning

1 large bag Doritos, coarsly crushed

Shredded lettuce (optional)

diced tomato (optional)

Heat oven to 350. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.  Grease a 2-quart casserole dish and add a layer of crushed Doritos across the bottom. Top with half of the chicken mixture. Add another layer of crushed Doritos followed by the remainder of the chicken mixture. Top with remaining cheese and Doritos  Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Hillbilly Enchiladas

Hillbilly Enchiladas

1 10 count pkg of beef and bean burritos

1 sm can of enchilada/red sauce

1 pkg of shredded cheese

Preheat oven set at 350-400 degrees.  Arrange the burritos to fit into a 13×9 pan then pour entire can of sauce on top.  Bake for 15min then take it out and put the cheese on top then put it back in and bake it for another 15min/until cheese is thoroughly melted.  (optional)Top each one with sour cream.

Shrimp Etouffee

Shrimp Etouffee

1/2   stick butter

2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)

Salt (Cajun seasoning has salt already)

1   (14.5-ounce) can diced tomatoes (recommended: Ro’tel)

1   (8-ounce) can clam juice

2 to 3 dash Paula Deen Hot Sauce

1/2 cup minced fresh parsley leaves

1/2 cup minced green onions, plus extra for garnish

1 teaspoon Cajun seasoning

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper, more if desired

3   cloves garlic, finely minced

1 cup chopped celery

1/2 cup chopped green bell pepper

1 cup chopped yellow onion

1/2 cup all-purpose flour, plus extra flour, optional

1/2 cup oil

Rice, optional

Diced green onions, for garnish

Note: To make roux, use oil instead of butter, because butter burns.

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Corned Beef Hash

Corned Beef Hash

1 lb Corned Beef slices (thick slices from your grocery deli is fine)

1/2 onion, chopped

1-2 jalepenos (depending on your bravery), chopped

1 clove garlic, minced

2 tablespoons butter

8-10 new potatoes, cubed

salt and pepper to taste

Cube the corned beef and set aside

Melt the butter in a skillet and add the onions, jalepenos, and garlic - Cook on medium-heat until tender.

While the veggies are cooking, get a large pot of water boiling and add the potatoes to the boiling water - Cook for 6-8 minutes.  Drain the potatoes and add all ingredients together, including the corned beef.  Cook the mixed ingredients together on medium heat for 5-10 minutes. (The corned beef is already cooked, so really, it just needs to be warmed.  Add salt and pepper to taste.   Serve with eggs and any other breakfast ingredient you enjoy.

Parmesan Chicken Manicotti

Parmesan Chicken Manicotti                            

7 pieces Manicotti, cooked according to instructions

1 cup part skim Ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup shredded cooked chicken

1 egg

1 teaspoon oregano

salt and black pepper

1 can Italian style crushed tomatoes

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh basil leaves

1/4 cup Parmesan cheese

6-8 basil leaves

In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.  Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.  Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.  Bake at 350 degrees F for 35 minutes or until hot and bubbly.

Country Chicken Casserole

Country Chicken Casserole

3 cups frozen shredded hash browns

1 small can of fried onions

cheddar cheese (I measure by handfuls)

4-6 (depending on size) cooked chicken breasts, shredded

1 can 98% fat-free condensed cream of chicken soup

3/4 cup skim milk

1 can low sodium corn

1/2 to 3/4 cup frozen sweet peas

salt to taste

Preheat your oven to 375 degrees.  Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.  Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)  I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.   In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)  Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)  Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.

Chicken-Fried Steak Casserole

Chicken-Fried Steak Casserole

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/4 pounds beef cubed steak

1 egg

1/4 cup milk

3/4 cup dry bread crumbs

1/4 cup vegetable oil

1 (24-ounce) package refrigerated mashed potatoes

3 scallions, thinly sliced

1/2 cup shredded Cheddar cheese

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.  In a shallow dish, combine flour, salt, and pepper. Coat steak in mixture and set aside.  In a medium bowl, combine egg and milk; mix well. Place bread crumbs in a shallow dish.  Dip coated steak into egg mixture, coating completely, then into bread crumbs; set aside. Discard any remaining coating mixture.  In a large deep skillet, heat oil over medium-high heat until hot, but not smoking. Add steak and cook 6 to 8 minutes, or until juices run clear and coating is golden brown, turning occasionally.  Place steak in single layer in prepared baking dish. Combine potatoes and scallions and spread over steak. Sprinkle cheese over top.  Bake 20 to 25 minutes, or until potatoes are warmed through and cheese is melted.

Beef Enchiladas

Beef Enchiladas

1-11/2 lbs ground beef

1 small onion, diced

1 pint sour cream

8-10 flour tortillas

Lawry's Enchilada seasonings packet

1 can of tomato paste (as called for on seasonings packet)

about 3 c shredded cheddar cheese

Make enchilada sauce according to package directions. Brown the ground beef adding in the diced onion. Season beef with a little seasoning salt, pepper, and garlic powder. Drain off any excess grease. Stir in about a cup of sour cream to cooked beef. Coat the bottom of a 9x13 pan with enchilada sauce. In the center of each tortilla layer some meat, shredded cheese, and a spoonful of sauce. Roll up the tortilla and add to the pan. There should be enough meat for 8-10 tortillas which should fit snuggly in the pan. Pour the remaining sauce over the top of the tortillas, then cover with shredded cheese. Poke some toothpicks in the top of the tortillas (so cheese won't stick to top) and cover with foil. Bake at 350 degrees for 20 min or until cheese melts and sauce is bubbling. Serve with extra sour cream and a side salad with ranch dressing.

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

THE SAUCE

1 pint heavy cream

4 T Butter

2 t salt

1 T pepper

1/4 cup Romano cheese

1/4 cup Parmesan cheese

2 t Cayenne pepper

*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 small jar artichoke hearts - drained

1 7-8 ounce precooked sliced grilled chicken, sliced

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

To Prepare The Sauce:  Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.  In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and cubed

2 Tbl. oil

1 small onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 (4 oz.) can diced green chiles (I didn't add)

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

2/3 c. mild red enchilada sauce

1 (6 oz.) can black olives, cut in half (I didn't add)

1 1/2 c. shredded Cheddar cheese

1 c. sour cream

chopped cilantro, opt.

1 (16 oz.) box pasta, cooked according to package directions   

Heat oil in a large skillet over medium heat.  Add the onion and red pepper and cook until tender, about 3-5 minutes.  Add the garlic and cook 30 more seconds.  Add the the cooked chicken, green chiles, chili powder, cumin, both enchilada sauces and the olives.  Let the sauce simmer for 10 minutes.  Add the cheese and stir until melted.  Stir in the sour cream and some chopped cilantro.  Once that is heated through (don't let it boil), add the cooked and drained pasta.

Buffalo Chicken & Potato Casserole

Buffalo Chicken & Potato Casserole

1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips

1/3 c. Franks hot sauce

5c. red potatoes, grated w/ box grater

1 c. light ranch dressing/ blue cheese

1/2 c. cheddar cheese, shredded

1 (10 oz) can condensed cream of chicken soup

1/2 c. panko

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.  Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.  In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.  In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.  Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Chicken Manicotti

Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken

1 medium onion, finely chopped

1 can (8 ounces) mushroom stems and pieces, drained

1 tablespoon butter

14 manicotti shells, cooked and drained

SAUCE:

6 tablespoons butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

3-1/2 cups 2% milk

3 cups (12 ounces) shredded Monterey Jack or cheddar cheese

4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.  In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.  Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Redneck Casserole

Redneck Casserole

1 (28 ounce) can baked beans

6 -8 hot dogs

4 cups tater tots

1 cup sharp cheddar cheese, shredded

Set your oven to 450.  Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.  Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.  Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.  Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.  Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).