Sep 042020
 

 

The Hillbillies Meatloaf

3 lb. hamburger
3 eggs
13oz, bag Ruffles Cheddar and Sour Cream Potato Chips
2 bunches green onion
3/4 c. milk
1 cup shredded cheddar cheese
Ketchup (as much as you want)
2 spoons brown sugar

Put some butter in pan and saute onions
Crush chips & put in big bowl
Add milk
Add some salt & pepper
Add eggs
Add cheese
Add onions
Add hamburger
Mix well
Put in glass pan
Make loaf w/gaps on side for grease
Bake at 350 for 45 min.

While it’s in the oven:
Put ketchup in a bowl
Add brown sugar
Mix

When the meatloaf is done:
Spread ketchup/brown sugar mix on top of meatloaf
Put back in oven for 15-20 min.

Thoughts
When I first saw this recipe I thought “Ruffles Cheddar and Sour Cream Potato Chips in meatloaf? Yuck!” I don’t like cheddar or sour cream chips and thought that it would taste terrible but I thought I’d give it a try.

Adaptions: I used more brown sugar

The recipe was easy to make and not very time consuming. I was going to cut the recipe in half since there are only two of us but decided to not to and just freeze the leftovers, which will make two more meals.

I was very surprised that the meatloaf was so good! It’s one of the best I’ve ever had and I’m glad I didn’t cut the recipe in half. Now all I have to do is take a bag out of the freezer to thaw and then reheat it.  Will be making it again!

I love when I’m not sure about a recipe and it ends up being a favorite!

Weekend Cooking

 Posted by at 10:12 PM
Aug 292020
 

Chicken Burrito Skillet

1 pound boneless skinless chicken
breasts, cut into bite-size pieces
1/2 cup chopped yellow onion
2 tablespoons taco seasoning mix
1 -15 oz  whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1 cup water
1-1/4 cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
Chopped cilantro, optional: do not like cilantro so didn’t use

Heat oil in large skillet over medium-high heat
Add chicken and cook 3 minutes, stirring occasionally
Add onion and taco seasoning; cook 2 minutes more
Stir in black beans
Add tomatoes/green chilies & water; bring to a boil
Stir in rice, cover, reduce heat, simmer 7 to 10 minutes or until rice is tender
Stir in 1/2 cup cheese
Sprinkle top with remaining cheese and cilantro, if desired

Thoughts
This was really good. We don’t like cilantro so I didn’t add it. It was quick and easy to make and I only used one skillet, a spoon, a measuring cup and a measuring spoon. I bought chopped onions in the vegetable section (I recently started doing this because it saves time and I have chopped onions in my fridge for whenever I need them)

I will definitely make this again.

Weekend Cooking

 Posted by at 5:00 AM
Jul 032020
 

Pork tenderloin (I cut my tenderloin into 3 pieces and this piece was about 2 lbs.
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil
400° for 20 minutes

Run water over the tenderloin and pat dry with paper towels
Mix all the spices together and rub on the meat
Put the rotisserie spit through the middle of the tenderloin
Secure the rotisserie forks at both ends of the meat

Thoughts
You can rub your favorite bbq sauce on the tenderloin and then rub the spice mix on but I wanted to try the recipe with just the spices. I didn’t have any cayenne powder, so I used cayenne pepper.

My tenderloin was about 2 lbs. so I did it at 400° for about 40 minutes, checking every 5 min. or so after the first 30 min. until the temperature reached 165° and the skin got crispy.

The roast was very tender and we thought it tasted really good, but next time I’m going to marinated it overnight and see how it turns out.

In the photo it looks like the meat is burnt on the bottom, but that’s just where the juices/seasoning dropped on the foil in the bottom. Both of us liked this so I’ll be making it again.

Weekend Cooking

 Posted by at 3:39 PM
Apr 042020
 

Instant Pot Freezer Fix Chili

1 lb frozen 93% lean ground turkey
1 1/2 cups frozen corn divided
1 can no salt added black beans rinsed and drained, divided, 15 oz
1 can no-salt-added diced tomatoes 14.5 oz
1 cup Water
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp salt

Place the frozen ground turkey in the Instant Pot and top with the remaining ingredients, reserving 1/3 cup of the corn and 1/3 cup of the black beans for garnish

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes

Use a quick pressure release. When the valve drops, carefully remove the lid and stir, breaking up the turkey

Before serving, garnish each portion with the reserved corn (thawed) and black beans

Did I Make Changes?
I didn’t have any Black beans so I used Kidney beans

Like It?
Nope

Why?
It tasted VERY different than any chili we’ve ever had before. I love all the spices in the recipe but the flavor was way too strong for us. If I ever try it again I’ll use less of each spice and maybe add a bit of sugar, since I always add it to my personal chili recipe.

You may love this recipe so if it sounds good to you give it a try, and please let me know what you thought.

Weekend Cooking

Souper Sundays

 Posted by at 1:00 AM
Jan 312020
 

Recipe for a Perfect Wife audiobook cover art

Recipe For A Perfect Housewife by Karma Brown

Narrated by: Jorjeana Marie, Mozhan Marnò
Length: 9 hrs and 51 mins
Unabridged Audiobook
Release date: 12-31-19
Language: English
Publisher: Penguin Audio

When Alice Hale leaves a career in publicity to become a writer and follows her husband to the New York suburbs, she is unaccustomed to filling her days alone in a big, empty house. But when she finds a vintage cookbook buried in a box in the old home’s basement, she becomes captivated by the cookbook’s previous owner – 1950’s housewife Nellie Murdoch. As Alice cooks her way through the past, she realizes that within the cookbook’s pages, Nellie left clues about her life – including a mysterious series of unsent letters penned to her mother.

Soon, Alice learns that while baked Alaska and meatloaf five ways may seem harmless, Nellie’s secrets may have been anything but. When Alice uncovers a more sinister – even dangerous – side to Nellie’s marriage, and has become increasingly dissatisfied with the mounting pressures in her own relationship, she begins to take control of her life and protect herself with a few secrets of her own.

Thoughts
WOW… but first let me say I LOVED this book!
I loved that it took place in the 1950’s and again in the 2000’s.
I loved that the two stories took place in the same house.
I loved that Nellie’s story influenced what happened in Alice’s story.
I loved all the 1950’s recipes.
I loved that the recipe book was Nellie’s mother, then Nellie’s, and then Alice’s.
I loved the ending!

This book was a bit scary/freaky, it was part love story & part out of love story, a few of the characters were manipulative, but they were all a great addition to the story. The pace was steady and it kept me interested. I didn’t want to stop listening so I could find out what was going to happen next.

I’ve read some reviews where people didn’t like one of the story lines, but I thought both were very good. The author did a great job of linking them together, and the narrators did a great job!

This was my first book by this author but I plan on reading more from her.

Some of the recipes in the book had “special” ingredients like rose petals etc., but I decided to make the  Tuna Casserole. My mom made this when I was growing up and I made it when my kids were growing up, but we used noodles too. We never used potato chips.

Chapter 24
Nellie

July 30, 1956

Tuna Casserole
2 cans cream of mushroom soup
1 cup milk
2- 7 oz. cans tuna, drained
3 hard cooked eggs, sliced
2 cups cooked peas
2 tsp. salt
1 tsp. pepper
1 cup crushed potato chips

In a casserole dish blend mushroom soup and milk
Stir in tuna, sliced eggs, cooked peas, salt, & pepper
Bake at 350 for 25 minutes
Top with potato chips and bake 5 minutes longer

Foodies Read

Audiobook 

Weekend Cooking

 Posted by at 6:34 AM
Jan 242020
 

Instant Pot White Beans with Smoked Sausage
(I moved the sausage out of the way so you could see everything else better)

2 tsp olive oil
1 lb smoked sausage cut into 1/2 inch disks, pork or turkey
1 small onion finely chopped
2 carrots diced
2 celery stalks diced
4 cups chicken broth (low-sodium), warmed
1 lb dried small white beans rinsed and picked over, like navy beans
1 tbsp chopped fresh thyme OR 1 tbsp Cajun seasoning

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the cut sausage on both sides. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the sausage back into the pot, add sorted and rinsed beans and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/-keys and program the Instant Pot for 60 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Serve hot, alongside fresh cornbread (optional).

Thoughts
This was quick and easy meal to make. I left the celery out because I didn’t have any and I used Cajun seasoning because I love it and anyway I didn’t have any fresh thyme.

My son doesn’t like his food very spicy so I thought using 1 tbsp of Cajun seasoning might be a little too much for him but decided to give it a try. When I asked him if he liked it he said it was a bit spicy but really good.

My favorite thing about making this recipe in the Instant Pot was that I didn’t have to boil the beans and let them sit for an hour or so. Just pick, rinse, and add to the IP. So easy! So good!

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

 Posted by at 7:11 PM
Dec 062019
 

Slow Cooker Chicken Breast Dinner

1 pound boneless skinless chicken strips
4-6 red potatoes washed and cut into wedges
1 pound fresh or frozen green beans
1 small can sliced mushrooms (optional)
1 tbsp Italian seasoning
1 packet chicken gravy mix
1 cup water (or chicken broth)
2 tablespoons melted butter (optional)
Salt and pepper to taste

Instructions
Spray, butter or oil your crock pot insert.
Combine the water/broth, melted butter and seasoning packet and Italian seasoning. Set aside.

Layer chicken, potatoes, green beans and then the mushrooms.
Pour liquid mixture over the top.
Cover and cook on low for 6 to 7 hours. Or on high for 3 1/2 to 4 hours.
Add salt and pepper to taste and serve.

Freezer Meal Directions:
Place chicken strips, green beans and mushrooms in a large freezer bag.

Mix the broth and seasonings as in step #2 above. Pour over chicken mixture.
Make a note on your label (and maybe your calendar) that you’ll need the potatoes to make this recipe.
Lay flat, squeeze out as much air as possible, label and freeze for up to 6 weeks.

To Cook:
Defrost the chicken mixture overnight in the refrigerator. Wash and cut the potatoes and lay in the bottom on the slow cooker. Pour chicken mixture over the top. Cook as per step #5 above.

Thoughts:
I used boneless skinless chicken tenderloins, a small bag of Honey Gold Potatoes, and carrots instead of the mushrooms, and green beans. I didn’t add salt and pepper until my food was plated. I really liked the flavor, and the chicken was extremely tender.

I will make this again.

Weekend Cooking

 Posted by at 10:42 PM
Sep 142019
 

Slow Cooker Root Beer Pulled Chicken
Serves 6

1/2 cup Root Beer
1/2 cup Ketchup
1/4 cup Apple Cider Vinegar
2 tablespoons Prepared Yellow Mustard
1 tablespoon Brown Sugar
2 teaspoons Worcestershire Sauce
1 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Ground Ginger
2 pounds Boneless Skinless Chicken Breasts cut into 2 – 3 inch cubes

In a medium mixing bowl mix together all of the ingredients except for the chicken until well combined to create the sauce

Add the cut up chicken to a gallon zippered storage bag

Pour the sauce over the chicken in the storage bag and gently massage the chicken into the sauce & zip the bag closed

Allow the chicken to marinate overnight in the refrigerator

Pour the ingredients into a 6 – 7 quart slow cooker

Cover and cook on LOW for 4 to 6 hours

Serve on buns or rolls (gluten-free if you are on a GF diet) as sandwiches

You can click on the link to the recipe for how to freeze/cook this

Thoughts
This is so quick and easy to get ready for the fridge, and tastes really good. The only things I did different was that I used Costco Rotisserie Chicken Breast Meat instead of chicken breasts which made it much easier than cutting the chicken into cubes. I also used my 8 qt. slow cooker instead of a 6 – 7 qt.

I also didn’t  serve on buns, I ate a scoop of it on a plate and ate it with a baked potato.

It was very good but since the flavor wasn’t quite as bold as I like, when I make it again I’ll double the sauce ingredients. The recipe says it makes 6 servings but for us it was a lot more than that. The two of us ate it twice and there was still enough for another two meals. The next time I’ll put half in a separate baggie and put it in the freezer to make later, and I plan on using the Slow Cooker program on my Instant Pot.

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

 Posted by at 4:29 AM
Aug 312019
 

I found this recipe at The Blond Cook 

So, I finally used my Instant Pot and I LOVE IT! So easy and quick. It only took 25 min. to cook once it came up to pressure.

1 pound dry baby lima beans
4 cups cubed, chopped or shredded fully cooked ham
1–1/2 cups chopped yellow onion
1 tablespoon freshly minced garlic
3 cups chicken broth
4 cups water
1 teaspoon freshly ground black pepper
1 bay leaf
Optional: fresh chopped parsley, for garnish

Rinse and sort beans in a colander, removing and discarding any debris

Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot and stir well to combine

Place the lid on and lock, steam release knob should be set on “sealing”

Cook on manual setting (high pressure) for 25 minutes

Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure

Carefully remove lid and stir

Remove and discard bay leaf.

Garnish with fresh chopped parsley, if desired.

Thoughts
I didn’t follow the instructions 100%. I used chicken bone broth instead of chicken broth and didn’t use the bay leave (I forgot about it even though I stopped at the store specifically to get some), and didn’t use the parsley.

I had baked a ham a few days before so I used the ham bone and cut up a bunch of ham to go in it.

The beans were SO GOOD! Next time I’ll double the recipe because we only got 3 big bowls from them and we like eating them more than one day.

It would be easy to store the leftovers in the inner pot that comes with the IP, and use an Instant Pot Silicone Lid. I love this lid, it’s thick and is a really tight fit.

I’ll definitely be making this recipe again!

Now I need to figure out what to make next!

Weekend Cooking

Souper (Soup, Salad & Sammie) Sundays

 Posted by at 7:16 AM
Jul 072018
 

Sorry I don’t have a photo to share. I took one but it was too dark and it was late and we were starving so I didn’t take any more. You can click the link below to check out some great photos

Doritos Chicken Casserole

1 bag (10 oz) Doritos Cool Ranch flavored tortilla chips, coarsely crushed (about 6 cups)

1/4 cup butter, melted

2 cups shredded Colby-Monterey Jack cheese (8 oz)

1 jar (15 oz) four cheese Alfredo pasta sauce

1 tablespoon Old El Paso original taco seasoning mix (from 1-oz package)

3 cups shredded cooked chicken

1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained

Heat oven to 350°F
Spray 13×9-inch (3-quart) baking dish with cooking spray
In large bowl, toss Doritos and melted butter until well coated
Sprinkle 4 cups of the Doritos evenly in bottom of casserole
Top with 1/2 cup of the cheese
In large bowl, stir pasta sauce and taco seasoning mix until well blended
Add chicken, tomatoes and 1/2 cup of the cheese; stir until well mixed
Spoon evenly over Doritos in baking dish.
Bake uncovered 30 minutes
Sprinkle with remaining Doritos and remaining 1 cup cheese
Bake about 5 minutes longer or until hot and cheese is melted

 

I used frozen pulled chicken and couldn’t find that brand of fire roasted tomatoes so I bought a different brand. Other than that I followed the recipe.

This was really quick and easy to make and we loved it! My son even got seconds, so that told me he really liked it. I’ll definitely make this again but I think I’ll make it with ground beef,  more taco seasoning,  and nacho cheese Doritos and see how we like it that way. Either way, I’m adding this recipe to my dinner rotation.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

 Posted by at 3:26 PM