Saturday, August 31, 2013

Three Ingredient Chicken




Thursday, August 29, 2013



1 uncooked pie-crust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla


1: Spray the slow cooker with nonstick cooking spray.
2: Place uncooked pie-crust in the slow cooker and press up the edges about 1/2 inch up the sides.
3: In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie-crust.
4: Cover and cook on HIGH for 2 to 3 hours.

Crock Pot Sweet Garlic Chicken


  • 4-6 chicken breasts
  • 1 cup packed brown sugar
  • 2/3 cup vinegar (I used apple cider vinegar)
  • 1/4 cup lemon-lime soda (diet or regular)
  • 2-3 Tablespoons minced garlic
  • 2 Tablespoons soy sauce
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons corn starch
  • 2 Tablespoons water
  • Red pepper flakes (optional)


  • Spray slow cooker with non-stick cooking spray. 
  • Place chicken (frozen, thawed or fresh) inside slow cooker.
  • Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. 
  • Cook on low for 6-8 hours or high for 4 hours. 
  • Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 
  • Place saucepan over high heat.
  • Mix together corn starch and water, pour into saucepan, and mix well. 
  • Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
  • Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
  • Sprinkle red pepper flakes on top if desired. 
  • This can be served over rice or noodles.
  • Can be served with a baked potato on the side

Wednesday, August 28, 2013

Loaded Baked Potato & Chicken Casserole


2 lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce

2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion


  • Preheat oven 500F
  • In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
  • Cube the potatoes & add to the bowl
  • Coat a 9x13 dish with cooking spray
  • Add potatoes, allow for excess sauce in the bowl
  • Bake the potatoes for 45 minutes, stir every 15 minutes
  • Cube the chicken & add it to the bowl with the left over sauce
  • Mix together cheese, bacon & green onion in a small separate bowl
  • Once potatoes are done, add the uncooked marinated chicken
  • Then layer the toppings over the chicken
  • Bake for 15 minutes or until the chicken is cooked

Monday, August 26, 2013

Crockpot Cashew Chicken


2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. 
Add chicken. Shake to coat with flour mixture. 
Heat oil in skillet over medium-high heat. 
Brown chicken about 2 minutes on each side. 
Place chicken in slow cooker. 
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
Cook on LOW for 3 to 4 hours. 
Add cashews and stir. 
Serve over rice. 
Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.



1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese

Crumble the ground beef into a skillet and add the chopped onion and pepper. 

Begin to cook, when the beef is about half cooked, add the broth and steak sauce. 
Cook until all items are done and allow to simmer and cook down/thicken.
 hoagie buns from the bakery. 
Slice them open and filled 6 with the meat mixture. 
Then each was topped with a slice of provolone cheese. 
This was placed under the broiler for 3 minutes.

Cabbage & Noodles with Bacon

1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. 

Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. 

Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. 

Add the cabbage to the skillet and cook until tender, stirring occasionally. 

When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. 

Season with pepper. 

Serve immediately.


3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. 

Best to let marinate overnight. 
Serve chilled.

Wednesday, August 21, 2013

Grandma's Cucumber Salad

Cucumber Salad


3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper

Combine all in a large bowl, toss making sure everything is coated well.

 Refrigerate for at least 2 hrs before serving.

from facebook share

Monday, August 19, 2013

Chicken and Broccoli Stir-Fry

2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
3 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving
  • Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
  • In a wok or large skillet, heat vegetable oil over high. 
  • Add chicken and cook until browned, 10 minutes. 
  • Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. 
  • Add 1/4 cup water, scraping up browned bits with a wooden spoon. 
  • Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. 
  • Serve warm with rice.

Friday, August 16, 2013

Capellini with Fresh Tomato Pesto + Pecorino

Capellini with Fresh Tomato Pesto + Pecorino
Serves 4
Kosher salt and freshly ground black pepper
1 cup grape tomatoes
2 garlic cloves, peeled and coarsely chopped
2 teaspoons sun-dried or regular tomato paste
1/2 packed cup fresh basil leaves
1/4 teaspoon red pepper flakes
1/4 cup crumbled walnuts
1/4 cup coarsely grated Pecorino, plus more for serving if desired
1/4 cup olive oil, plus more for serving if desired
8 ounces capellini
 1. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
 2. Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired.

Tuesday, August 13, 2013

Dr. Pepper Pulled Pork in the Slow Cooker


2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice (Sweet Baby Rays works well)


  • Place the chopped onions in the bottom of the slow cooker. 
  • Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. 
  • Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

  • Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. 
  • Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

  • Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice.  Add sauce until you get to your desired sauciness!

Sunday, August 11, 2013

Quick Pickles

3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
 1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch) 

  • In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. 
  • Bring to a boil, stirring to dissolve sugar. 
  • Arrange prepared vegetables and dill fronds in one or more jars. 
  • Pour hot brine into jar to completely cover vegetables and seal jar. 
  • Refrigerate until cool, about 2 hours (or up to 1 week).

Grilled Potato Salad with Herbs and Whole Grain Mustard

Serves 4-6

2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices


½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced

  • In a large pot place potatoes and cover with cold water and a large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper.
  • Preheat your grill to medium high heat (400°-425°). Clean and oil the grates.
  • While grill is preheating make your dressing. In a bowl combine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside.
  • In a separate bowl combine all of the herbs. Set aside.
  • Grill the onion slices about 5 minutes per side until charred and slightly softened.
  • While the onions are grilling, grill the potatoes cut side down for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowl and add the herbs. Stir to combine.
  • Remove the grilled onions and roughly chop. Add to the grilled potatoes and herbs. Add half of the dressing, mix well without breaking up the potatoes too much. Taste for flavor adding more dressing if needed by the tablespoon.

Saturday, August 10, 2013


Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach

1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!

Crockpot Lasagna Soup

Crockpot Lasagna Soup
(recipe from familyfreshmeals)

1 lb ground beef (or vegetarian crumble)
3 cups of beef broth (or vegetable broth to make vegetarian)...
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

Baked potatoes with cheese, onion and bacon

- 6 large baking potatoes
- 1 stick of butter
- 3 tbsp olive oil
- salt and pepper to taste
- bacon bits, cheddar cheese, onion sour cream for toppings
- parsley for garnish

See link for instructions and prep

Slow-Cooker Beef Tacos

1 pound flank steak, fat trimmed
1 1/4 cup beef broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 can black beans, rinsed tortillas
optional add-ins: 1 cup diced tomatoes or 1 can green chilies


1. Add beef broth, chili powder, cumin, oregano, and salt to a slow-cooker and stir to combine.

2. Place the flank steak in the slow-cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours.

3. After the steak has finished cooking and is falling apart, transfer it to a cutting board. Shred the meat with a fork. Return it to the slow-cooker and add the beans. At this time you can add tomatoes or green chilies, if you desire, to boost the flavors. Stir to combine and cook for an additional 5 minutes or until the beans are warmed through. Serve on tortillas.

- By Meredith Steele

Thursday, August 8, 2013

Asparagus Recipe


  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest - freshly grated lemon rind
  • Salt and freshly ground black pepper


1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Wednesday, August 7, 2013

Three Bean and Franks Bake


  • 1 tablespoon Wesson® pure vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (15 ounces) butter beans, drained, rinsed
  • 1 can (15 ounces) red or kidney beans, drained, rinsed
  • 1/2 cup Hunt's® ketchup
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Hebrew National® deli mustard
  • 1 package (12 ounces) Hebrew National beef franks, cut into 1-inch pieces


  1. Preheat oven to 350⪚ F. Cook onion and garlic in hot oil in large saucepan over medium heat 8 minutes, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.
  2. Stir in baked beans, butter beans, red or kidney beans, ketchup, brown sugar, vinegar, and mustard; mix well. Stir franks into bean mixture. Remove from heat.
  3. Spoon mixture into a 2-quart casserole or 8 x 8-inch baking dish. Bake 40 minutes, or until hot and bubbly.

Skillet Franks and Potatoes


  • 1 package (16 ounces) Hebrew National® 1/4-lb dinner franks
  • 3 tablespoons Wesson® pure vegetable oil, divided
  • 4 medium red potatoes, chopped, cooked, and drained (about 3 cups)
  • 1 large onion, chopped (about 1 cup)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 1 teaspoon ground dried sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley (optional)


  1. Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
  2. Add remaining 2 tablespoons oil, potatoes, onion, and bell pepper to same skillet. Cook and stir 12 minutes, or until potatoes are golden brown. Stir in sage, salt, and pepper; mix well.
  3. Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.

Thursday, August 1, 2013



1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)


1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 
(If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.