Monday, June 27, 2011

Dirty Rice ****

I made this for the third time tonight, and we still love it!  My 7-year-old has actually requested that I make it again tomorrow night.  And this is coming from a boy who claims to hate red and green peppers!  He cleaned his entire plate!  I really do need to make it more often, since it's so easy and so good.

(Mommy2Serena ~ ~ Adapted from Allrecipes)

1 lb hot sausage
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 cup white rice
2 cups beef stock

In a skillet, over medium-high heat, cook sausage, onion, red and green pepper until the sausage is cooked through and the vegetables are tender. Add the cup of white rice and two cups of beef stock and stir well. Bring this to a boil, put a lid on the skillet, reduce heat to low and let simmer for 20-25 minutes.
*Amy's notes: I like to double everything but the meat and veggies.  I also sub turkey smoked sausage and roasted red peppers.

Previous reviews:
1/24/11 Wow, we LOVED this one! The kids said it tastes kind of like Granny's jambalaya, and it kind of does. She makes the Zatarain's package and adds a lot of extra white rice to it, to give it less of the heat. This has no heat at all, which makes it perfect for the kids! Dh and I loved it too. You honestly cannot beat how easy and quick this was to throw together. My only complaint is that, as is, it really only makes about 4 servings. I normally make 6-8 of everything, so that we'll have leftovers for lunches and such. I ended up doubling the rice and beef stock mixture, and it was perfect for us. I also subbed the beef boullion dissolved in water for the beef stock, turkey smoked sausage, and roasted red peppers. Sadly, we were in such a hurry to get to the kids' practices that I didn't have time to take a pic. I'll have to do that the next time I make it - because there WILL be a next time. :) Love, love, love this bad boy!!! 

Monday, June 20, 2011

Kramer Crockpot Chicken Tortellini ***

As usual, there were plenty of "wows" around the table for this one. Initially, I was worried about the celery and carrots, but the kids actually had fun trying to guess what all was in it. It tastes almost like a thick chicken noodle soup. Dh said it reminded him of the flavors in a chicken pot pie. I like to use the pre-cut matchstick carrots.  I also usually put in all of the chicken broth from the can and use a 20-oz pkg of refrigerated tortellini.  This time, I had a bunch of sliced mushrooms that would have gone bad soon, so I threw them in.  WONDERFUL addition!  I'm going to do that one from now on!

(luckymommyto2boys ~ Amy)

2 whole boneless skinless chicken breasts, cubed
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of celery soup
1/4 cup minced onion
1/4 cup minced celery
1/4 cup shredded carrot
1 cup chicken broth
1 (12 ounce) package spinach and cheese tortellini

Place everything but tortellini in your crock pot and cook on low all day (6-8 hours) or on high for 3-4 hours.
Either cook tortellini according to package directions and mix in before serving, or place uncooked tortellini in crock one hour before serving and turn it up to high setting, but stir gently often.
* Amy's notes: I use the full can of chicken broth and a 20-oz pkg of refrigerated tortellini.  I also like to add a cup or two of sliced mushrooms.

Wednesday, June 15, 2011

Grilled Cabbage ***

This was so good!  My kids even ate half a wedge each.  I was shocked.  I threw it on the grill with the brats, and it was absolutely wonderful to cook the entire meal without heating up the house.  My only complaint is that I think my cabbage must have been larger than the OP used.  Even after cooking 50 minutes, the inner parts of the wedges were still just a tad to crisp.  That's easily remedied, though.  Next time, I'll cut the head into 6 wedges instead of 4.  I also used turkey bacon this time, and I really don't think it was the best choice.  I didn't get that smoky flavor that a lot of the reviews mentioned.  I'm going to try it with regular bacon next time.  And there will be a next time.  :-)

Photo courtesy of

(luckymommyto2boys ~ Amy ~

1 head cabbage
4 teaspoons butter
4 slices bacon
     Spice mix:
     1 teaspoon salt
     1/2 teaspoon garlic powder
     1/4 teaspoon pepper
     2 tablespoons grated parmesan cheese

Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Thursday, June 9, 2011

Slow Cooker Creamy Tacos ***

We loved these.  I followed the suggestion of adding a can of corn and a can of pintos.  That made it come out a little less "creamy" and a little more "runny" than it would have otherwise, but the flavor was delicious.  I'm thinking next time I'll just drain the tomatoes some.  That should help with the runny part.  It was our first time to use the cooking creme, and I have to say, I am definitely a fan.  The kids and I had ours in taco shells with shredded cheese.  I added black olives to mine.  Dh had his on top of tortilla chips, kind of like chicken nachos.  I'm thinking I may do that next time as well.  This will definitely be made again.  It took me all of 5 minutes to throw it all together.  I used b/s breasts and then shredded them after they cooked.  Mine weren't frozen, but since they weren't shredded, they still took about 6 hours to cook.  I just wish I'd remembered to take a picture of it!

(luckymommyto2boys ~ Amy ~ A Year of Slow Cooking via BlogHer and Kraft)

2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn't do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas
1 cup frozen corn, or 1 can corn, drained (optional)
1 can black or pinto beans, drained and rinsed (optional)
optional fixins': sour cream, avocado slices

Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It's GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.