Tag Archives: recipes

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

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Filed under Main Dish

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

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1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

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Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda

 

 

Leftover Turkey- Salsa Verde Enchiladas

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You have made it to the other side. You survived Thanksgiving. Memories were made. Food was yummy. And now you have leftovers. Don’t get me wrong. I love Thanksgiving leftovers but there is only so many turkey cranberry sandwiches one person can eat. My Texas roots always have me turn to Turkey Salsa Verde Enchiladas. You can use white or dark turkey meat. Add in some chips and salsa and you have a great meal.

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Turkey Salsa Verde Enchiladas

Flour Tortillas, 8 medium

3 cups Cheddar Cheese, shredded

3 cups Turkey, shredded

2 cups Salsa Verde

2 avocados, diced

1 small red onion, diced

1/2 cup cream cheese, softened

1/2 cup Fresh Cilantro, minced

I T olive oil

Preheat oven to 350 degrees.

In a small pan, add olive oil and onions. Cook onions until translucent.

In a medium bowl combine salsa verde and cream cheese until well blended.

In a 13×9 baking dish, cover the bottom with salsa verde.

Now begin assembling your enchiladas- lay tortilla flat and fill with turkey, cheese, red onion, avocado, cilantro and 2 tablespoon of salsa verde mix. Roll enchilada and place into baking dish with seam down. Continue until all tortillas are complete. Top enchiladas with remaining salsa verde and shredded cheese.

Bake enchiladas for 30 minutes. Then top cooked enchiladas with additional red onions, avocados, and cilantro.

You Have Everything You Need Chocolate Chip Cookies

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Filed under Sweet Tooth

It was a rainy Monday and Whitaker realized we were out of cookies.  In a house of boys, running out of cookies is a bad thing.  Whitaker is a problem solver and quickly declared, “Mommy, we can just make some cookies.”  I had several other ideas on my to-do list for the afternoon.  But I was quickly reminded that checking off boxes on my list could wait, I need to make cookies with Whitaker.

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He loves using the mixer.

This chocolate chip cookie recipe is so easy and you will probably have everything you need to create them right in your kitchen.  It is a great recipe to have a young chef to help you with because the measurements are easy and they love scooping the cookie dough on to the cookie sheet.

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Simple Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup sugar
2 egg
1 t vanilla extract
1 1/2 cup all purpose flour
1 t baking soda
3 cup quick oats
2 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees. Using a mixer, stir together, butter, brown sugar, sugar, eggs and vanilla. Then add flour and baking soda. Add oats and stir until well combine. Lastly, add in chocolate chips.  Mix all well.
Scoop into 1″ balls & place on greased cookie sheet or parchment paper lined cookie sheet. Add additional chocolate chips on top of scooped cookies.  (This makes your cookies look even better after they are baked.)
Bake for 10-12 minutes or until edges start to turn a light golden brown.
Makes about 4 dozen cookies.

Lettuce Wraps in a Slow Cooker (WHAT?!?)

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Filed under Main Dish

Welcome to Summer Break! I love not setting alarm clocks, hanging with my boys, and having a messy ponytail almost every day. In the summer, I still want to make good meals but want to soak up all the outside fun and adventures that we have planned. So welcome in Lettuce Wraps that you make in a slow cooker! Can I get an “AMEN!” These wraps are simple and very tasty. Chop a few things and forget about it. Throw some edamame on the side and you are ready for a pretty healthy meal that you did not give much thought to. I’m always looking for easy meals in the summer. So please share your go-to’s in the comments below. I would love to cook them up and share with our squad. Take it easy this summer and watch for recipes, summer ideas, books I’m trying to read while playing hot wheels, and random thoughts from my head.

Keep Singing and Dancing! We have so many reasons too!
Looking Forward, Amanda

 

20160218_195921 (1)Slow Cooker Lettuce Wraps

2 lb. ground chicken
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
1/2 cup finely chopped yellow onion
1/2 cup hoisin sauce
2 T soy sauce
Salt and freshly ground black pepper
1 (8 oz) can sliced water chestnuts, drained, rinsed, chopped
3 green onions, sliced
1 T rice vinegar
1 1/2 t sesame oil
2 heads iceberg lettuce, cleaned, separate lettuce leaves

Sauce–
1/2 cup hoisin sauce
2 T soy sauce

Place ground chicken and garlic in a large skillet. Cook ground chicken throughly. Drain off liquid and pour mixture into a slow cooker. Add red bell pepper, onion, hoisin sauce, soy sauce, 1/2 t salt and 1/2 t pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
Stir in water chestnuts, green onions, rice vinegar, and sesame oil, cook until heated through. I give this about 10 minutes. Season with additional salt pepper if you as desire.

Mix additional hoisin sauce and soy sauce for sauce. This will add a little kick for those that want it.

Fill your lettuce leaves with the chicken mixture and top with extra sauce if you are feeling crazy. Serve with cooked edamame.

If there are leftovers, they are very yummy the next day.

I’m a New Georgia Peach Cobbler

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Filed under Sweet Tooth, Sweet Tooth- Desserts

Well, it has been awhile! I still have been cooking, dancing, and singing in the kitchen. However, we have an addition that has joined in on the fun. My beautiful baby boy loves to bounce with Mommy in the kitchen. Also we have a new kitchen, in a new state, where our adventure has continued.
It seemed fitting to make a dessert that honors my new home. Georgia Peaches are just as sweet as all the songs proclaim them to be. This cobbler is so simple. Pop it in the oven when you begin dinner. It will be ready to make its appearance when you are ready for dessert.
Enjoy!
(Thanks for waiting patiently for new recipes! There are more to come between raising my sweet boys and setting up our new home.)

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I’m a New Georgia Peach Cobbler

1/2 cup sugar
Juice and rind of 1 lemon
1/4 t almond extract
2 cups sliced and peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 t baking powder
1/2 cup butter, melted

Combine 1/2 cup of sugar, lemon juice, lemon rind, and almond extract in a bowl. Mix well. Sprinkle mixture over peaches. Set peaches aside.
Mix 1 cup sugar, flour, milk, and baking powder in a bowl. Melt butter in a 2 quart baking dish. Spoon the batter into the baking dish. Spread the peach mixture over the top; do not stir.
Bake at 300 degrees for 1 hour.
It just seems right to serve this peach cobbler with vanilla bean ice cream.

Toffee Apple Dip

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Filed under Sweet Tooth

It’s apple season.  I found this recipe a few years ago in Southern Living.  I tweaked the sugars to make this dip a little more visually pleasing.  This toffee apple dip is a perfect match with yummy Granny Smith apples or your favorite seasonal apples.  Make ahead for next get together.  Let the taste of fall take over! -Amanda

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Toffee Apple Dip

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package toffee bits

3/4 cup firmly packed light brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla extract

Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Raspberry Lemonade Muffins

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Summer, Lemonade, and Raspberries all baked into a muffin.  No joke!  Perfect for a simple family breakfast or a brunch with friends.  Your kitchen will smell heavenly while these creations bake.  The crumbles on top add a nice presentation and taste.  Warning-  your family will request these muffins again!

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Raspberry Lemonade Muffins

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup sugar
2 eggs, beaten
1/3 cup milk
1 T fresh lemon zest (about 2 lemons worth)
1 T fresh lemon juice
1 t vanilla
1-1/2 cups flour
1-1/2 t baking powder
1/2 t salt
1-1/2 cups frozen raspberries

For the crumb topping:
1/4 cup flour
2 T butter, melted, slightly cooled
2 T brown sugar
Pinch salt

Preheat oven to 350 degrees. Line muffin tin with liners and set aside. Combine butter, unsweetened applesauce, and sugar in a large mixing bowl. Beat for 1 minute. Mixture may look lumpy, no biggie.  Add eggs to combine. Add milk, lemon zest, lemon juice, and vanilla.  Beat to combine.

In a separate bowl combine flour, baking powder, and salt.  Slowly begin to add to wet ingredients.  Adding only a little bit at a time.  Mix until just combined before adding the next batch. Gently fold frozen raspberries into batter.

Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely.  Makes 12 muffins.

Stuffed Brussels Sprouts

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Filed under On the Side

The man of this house LOVES Brussels sprouts.  Little does he know the amazing nutrition that is served up every time he eats these little buds.  Crazy amounts of vitamins  C and K.  High five for Brussels sprouts!  This creation was a perfect side dish and will be a regular addition to family dinners.  They take just a little extra work and it totally pays off with presentation.  Turn the blah side dish into a Bravo!  Get to stuffing- Amanda

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Don’t Judge by the Picture

Stuffed Brussels Sprouts 

15 very large Brussels Sprouts (think…I’m going to stuff these babies!)

1 c Skim Milk Ricotta

1 c shredded parmesan

1/2 c panko bread crumbs

3 cloves garlic, minced

1 T dried Thyme

1 T dried Basil

1 t dried Marjoram

1 t dried Sage

1 t sea salt

a pinch of pepper

1 T Olive Oil

Wash your Brussels sprouts.  Trim the ends and cut into halves.  In a large pot, bring water to a boil and add your sprouts.  Let them cook for 2 minutes, remove, and let them cool.

Now you need to core your spouts.  Simply take a scoop out of the middle leaving a good shell.  Finely chop the cored Brussels sprout pieces.  In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic.  Cook until the chopped sprouts are tender.

Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.

Line your baking sheet with parchment paper.

Using a small spoon, fill in the Brussels sprouts with the stuffing.  Please over fill them.  Place on your baking sheet.

Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees.  (or until the caps are crispy and browned.)

Cheeseburger Stuffed Zucchini

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Complete CRAZY talk!  It’s a cheeseburger in a zucchini boat!  Honestly, all the goodness of a gouda cheese burger without the guilt of that carb-crazy bun.  Trust me, as you read through the ingredients you will question if I am a mad person!  Just give it a shot and you will see that deliciousness just arrived in a zucchini boat.  Set Sail!- Amanda  

cheeseburger zucchini

Cheeseburger Stuffed Zucchini

1 T olive oil

1 lb. ground beef

1 small yellow onion, diced

coarse salt and fresh black pepper

1/2 T Tony Chachere’s seasoning

1 cup fresh tomatoes, diced, seeds removed

1/2 cup dill pickle, diced

Sauce:

1 T butter

1 T all-purpose flour

1 cup milk

1 T Dijon mustard

1 + 1/2 cups Gouda cheese, shredded, divided

3 medium zucchini

green onions, snipped with kitchen shears, for serving

In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Add Tony Chachere’s seasoning.  Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.

Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.

In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.

Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.

Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.

Bake at 400 degrees for 25-30 minutes until heated through. Sprinkle with green onions to serve.

Chicken Tetrazzini

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We all need a meal that does not need a lot of thought.  A little chopping, a little mixing, and throw it together over some heat.  This Chicken Tetrazzini was a complete winner at our house served with a green salad and warm, garlic bread.  Big score that we had a yummy lunch the next day.  Here’s to an easy night in the kitchen!- AmandaChicken Tetra

Chicken Tetrazzini

3 T butter

1 medium onion, chopped

3/4 cup celery, chopped

2 cups chicken breasts, cooked and chopped into bite-sized pieces

6 oz. uncooked spaghetti noodles, broken in half

1 t salt

1/4 t pepper

1 can cream of chicken soup

2 1/2 cups chicken broth

1 cup fresh mushrooms, sliced

1/2 cup grated Parmesan cheese

Paprika

Melt butter in a large skillet.  Add onion and celery.  Cook until clear.  Arrange chicken in a layer over the onion and celery.  Add uncooked noodles.  Mix salt, pepper, soup, and chicken broth together and pour the mixture over the noodles.  Make sure that all noodles are moistened.  Place mushrooms over the top and sprinkle with the parmesan cheese and a little paprika.  Simmer over low heat for 45 minutes.