Sunday, November 30, 2008

Slow Cooker Jambalaya ***

(OP? ~ from BBC Recipe Box)

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
½ teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
**Amy's notes: I used chicken thighs and polish sausage. I also just added the uncooked rice (about 1.5 cups) to the crockpot at the end and put the lid on for another 10 minutes.

Friday, November 28, 2008

Crockpot Cowboy Stew **

(luckymommyto2boys ~ Amy ~

1 (15 ounce) can chili beans
1 (15 ounce) can pork and beans
1 (14 ½ ounce) can creamed corn
1 (16 ounce) can tomato sauce
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped

Brown ground beef, onion, and pepper together. Drain well.
Put all ingredients into crock pot; cover and cook on LOW 7 to 12 hours.

Thursday, November 27, 2008

Green Beans with Carmelized Shallots & Bacon ***

(luckymommyto2boys ~ Amy ~

1-2 tablespoon extra-virgin olive oil
4 ounces bacon, about ½ of a package, chopped
4 shallots, peeled and thinly sliced
2 lbs fresh green beans
1 cup chicken stock
Freshly ground black pepper

Heat a large skillet over medium high heat.
Add EVOO and chopped bacon and cook until crisp, about 10-12 minutes.
Remove from pan to a paper towel-lined plate.
Add sliced shallots to the pan and cook in the bacon drippings until caramelized, about 10 minutes.
Add the green beans and chicken stock to the pan.
Cook until desired tenderness, about 5 minutes.
Toss with cooked bacon and salt and pepper.

Creamy Crockpot Corn ***

(luckymommyto2boys ~ Amy)

2 (16 ounce) packages frozen corn
1 (8 ounce) package cream cheese, cubed
1/3 cup butter or margarine, cubed
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

In crock pot, combine all ingredients.
Cover and cook on low for 4 hours or until heated through and cheese is melted.
Stir well before serving.

Tuesday, November 25, 2008

Banana Cookies ***

(Elyselovesherboys via recipezaar)

2 cups flour
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup mashed banana

1. Preheat oven to 350.
2. Combine wet ingredients
3. Add in dry ingredients.
4. Mix well.
5. Drop by teaspoon full onto ungreased cookie sheet.
6. Bake for 10-12 minutes.
** Amy's notes: I added pecans to ours. This tastes just like banana nut bread!

Thursday, November 20, 2008

Buttermilk Baked Chicken ****

(Niki5959 – OP?)

4 chicken breasts
1 ½ c. buttermilk
¾ c. flour
1 ½ tsp. salt
¼ tsp. pepper
¼ c. butter
1 can cream of mushroom soup

Dip chicken in ½ cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.
** Amy’s notes: I used 6 bonesless/skinless thighs and cooked 24 minutes, then 12, then another 12 (instead of the 30, 15, 15 sequence)

Friday, November 7, 2008

Meatloaf Pie **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef (I used ground turkey)
½ cup fresh breadcrumb (I used Italian breadcrumbs)
2 cups tomato sauce, divided
¼ cup chopped onion
¼ cup chopped green pepper
¼ teaspoon oregano
2 teaspoons salt, divided
Fresh ground black pepper
1 1/3 cups instant rice
1 cup water
1 cup grated sharp cheddar cheese

Combine the ground beef, bread crumbs, ½ cup tomato sauce, onions, green pepper, oregano, salt and pepper. Mix gently but well. Pat into a 9 inch pie plate to form a shell with a 1-inch fluting around the edge.
Combine rice, water, tomato sauce, salt and ¼ cup of the cheese. Fill meat shell. Cover with foil and bake at 350*F for 25 minutes.
Uncover and sprinkle with the remaining cheese. Continue to bake for another 10 to 15minutes, uncovered.

Chicken Tortellini Bake **

(OP? ~ from Recipe Box)

1 ½ lbs. Cheese Tortellini
2-3 Chicken Breasts cooked and diced
2 C. Broccoli Florets
1 C. Shredded Cheese
½ can croutons (or breadcrumbs)
1 can Cream of Chicken Soup
2Tb. Orange Juice
½ C. Salad Dressing (Ranch is good)
¼ tsp. white pepper

To Freeze: Grease 2 qt. baking dish. Place Tortellini on bottom of dish. Arrange broccoli pieces and chicken over tortellini. In a small bowl combine soup, oj, salad dressing and pepper. Spread in baking dish. Sprinkle with cheese and croutons.
To Serve: Let thaw and bake uncovered 35-40 mins at 350*.
** Amy’s notes: I didn’t thaw and placed directly into crockpot to cook. Next time, I will freeze all but the croutons and cheese in a Ziploc and then add those after putting in crockpot.