Mozzarella Stuffed Peppers

 

Mozzarella Stuffed Peppers

These are great for your next party or even as a side dish.  All you need is mini peppers and string cheese.  Cut the peppers in half, stuff with string cheese, and broil for 10 minutes!  It's that easy.

Beer Can Chicken

Beer Can Chicken

4 Tablespoons dry rub (like McCormick's Applewood Rub)
1 1/2 full can of beer
1 3-4 lb chicken

Rinse and pat chicken dry.  Rub the chicken generously with the dry rub.  Using a foil pie pan, stand your chicken over the can of beer.  I used a stand specifically designed for can barbecuing chicken on the grill.  This made the process very easy.

Preheat your grill and place the chicken, in the pie pan, on the grill.  Roast for about 1 hour and 15 minutes.  Always use a thermometer to be sure that your chicken is done.  Your chicken is safe to eat when the thigh registers180 degrees.

When done, carefully move the chicken and pie pan to the counter to rest for about 10 minutes before carving.

Black Beans and Rice with Chicken and Apple Salsa

Black Beans and Rice with Chicken and Apple Salsa

1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper

4 cups cooked brown or white rice

1 2–3-pound rotisserie chicken, skin discarded and meat shredded

4–6 lime wedges

Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.

 

 

 

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

 

 

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

 

This recipe comes from Bon Appetit!

Lemon Shortbread Bars

Lemon Shortbread Bars

2 cups better, softened

1 cup sugar

1/4 cup lemon juice

4 teaspoons freshly grated lemon zest

4 1/2 cups all-purpose flour

 

1 cup powdered sugar

2 tablespoons butter, softened

2 tablespoons lemon juice

 

1 tablespoon freshly grated lemon zest

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.

 

 

 

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.

 

 

 

 

Combine all glaze ingredients in small bowl with wire whisk until smooth.

 

 

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

This recipe comes from the Land O Lakes website!

Crockpot Porkchops

Crockpot Porkchops
 

4 Pork Chops, bone in

1 Can Cream of Chicken Soup

1 Package Onion Soup Mix

1 Package Dry Pork Gravy Mix

1 1/2 Cups Chicken Broth 

                      

First place the pork chops down in the bottom.

 

 

 

The remaining four ingredients will be mixed in a mixing bowl and then poured over the top of the meat.

 

 

 

Cover and cook on Low for 6-8 hours.

 

This recipe comes from The Crockin' Girls!

Chicken Tikka Masala in the Crock Pot

Chicken Tikka Masala in the Crock Pot

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups greek yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (I used 1 tsp because I don't do well with too much heat)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping

 

Place everything up to the bay leaves in the crockpot. Stir to combine everything and make sure the chicken is coated well.  Add the bay leaves on top.

 

 

 

Cover and cook for 8 hours on low.

 

When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.

 

 

 

Serve over basmati rice!

 

This recipe is taken from Table for Two!

Hawaiian Baked Ham and Swiss Sandwiches

Hawaiian Baked Ham and Swiss Sandwiches

1 12 pack of King's Hawaiian Original Rolls

1/2 lb. deli ham, shaved
1/2. Swiss cheese, thinly sliced
1 sticks butter
2 tablespoons Dijon mustard
1 teaspoons Worcestershire sauce
2 teaspoons of poppy seeds
1/2 onion, chopped

Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

 

 

In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

 

 

Replace the tops of the rolls and spread the remaining onion mixture over top.

 

 

Cover and bake for 15-20 minutes and, once finished, separate for serving.

 

This recipe was taken from the Navy Wife Cook.

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Hawaiian Baked Ham and Swiss Sandwiches

1 12 pack of King's Hawaiian Original Rolls

1/2 lb. deli ham, shaved
1/2. Swiss cheese, thinly sliced
1 sticks butter
2 tablespoons Dijon mustard
1 teaspoons Worcestershire sauce
2 teaspoons of poppy seeds
1/2 onion, chopped 

Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

Replace the tops of the rolls and spread the remaining onion mixture over top.

Cover and bake for 15-20 minutes and, once finished, separate for serving.

This recipe was taken from the Navy Wife Cook.

Creamy Tomato Soup

Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5  cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. 

Add the tomatoes (with the juice) and sugar.  Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.

Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using.  Fish out the bay leaves and then blend the veggies with an immersion blender.  Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

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Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5 cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. Add the tomatoes (with the juice) and sugar. Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using. Fish out the bay leaves and then blend the veggies with an immersion blender. Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

Funfetti Cake Batter Cookies

Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles.

Drop by spoonfuls onto a cookie sheet.  Bake for 10 minutes.

Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

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Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes. Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

 

Stove Top Stuffing Meatloaf

 

Stove Top Stuffing Meatloaf

1 1/2 lbs ground beef

1 (6 ounce) boxes Stove Top stuffing mix (any flavor)

1/2 cup water

2 eggs
Splash of Worchestire

1/3 cup ketchup

2 Tablespoons Mustard

1 Tablespoon Brown Sugar

 

 

Mix first five ingredients in a large bowl.  Pat into an 8 X 8 square pan.  Bake at 350 for 1 hour.  After 30 minutes, drain the meatloaf and put it right back in the oven for the last 30 minutes.  Drain again.  Mix the last three ingredients together and spread on top of the meatloaf. 

 

Melt in Your Mouth Baked Chicken

I found this recipe on pinterest but modified it with the use of greek yogurt.  This recipe is all over the internet, and for an incredibly good reason: it's FANTASTIC!

Melt in Your Mouth Baked Chicken

4 boneless chicken breast halves

1 cup greek yogurt

1/2 cup freshly grated parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

 

 

Mix greek yogurt, cheese and seasonings. Spread mixture over chicken breast and place in baking dish.  Bake at 375°F for 45 minutes.

Quinoa With Garlic, Pine Nuts, and Raisins

 

Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

 

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

 

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate.

Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network. 


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Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network.