Ramen Stir Fry

This recipe is very simple and delicious!

1 pound beef boneless sirloin, cut into strips  (you can also use boneless, skinless chicken breasts)
1 tablespoon olive oil
3 cups water
2 packages Oriental flavor Ramen noodle soup mix
1 package (16 oz) frozen stir fry vegetables (also called Oriental blend) (you can also make your own with fresh vegetables, if you like)
1/3 cup stir fry sauce

In a large skillet, heat oil over medium high heat.  Cook beef in the oil for about 5 minutes, stirring until brown.  Remove beef from skillet and keep warm.
In the skillet, heat the water until boiling.  Break up noodles into the water (I like to leave mine still pretty big).  Stir until slightly softened (about 1-2 minutes).  Stir in the vegetables.
Heat to boiling again.  Boil for 5-7 minutes, until vegetables are cooked.  Stir in the contents of seasoning packets from ramen noodles, stir fry sauce, and beef.  Cook for 3-5 minutes, stirring frequently, until hot.


My review:  I'm not a huge fan of stir fry, but I loved this.  I'm a sucker for Ramen noodles.  This was such a quick yummy dinner that was easy to prepare. 

Crockpot Mexican Chicken

This dish is so amazingly versatile. Once your stuff is done in the crockpot, the sky’s the limit. You can use it as the guts to quesadillas, tacos, fajitas, and burritos, or as a topper for a taco salad. I have used it as all of these, but my personal favorite is to use it in burritos, with some yellow rice and cheddar cheese. The best part is, this recipe makes enough for about 6-8 burritos, so it can feed a large crowd, or it can give you dinner for at least two nights.

2 cans black beans, drained and rinsed
1 bag frozen corn (1 lb.)
1 jar of your favorite Salsa
About 1 lb. of boneless skinless chicken breasts (2-3 breasts)

Mix the black beans, corn, and salsa together in the bottom of your Crockpot.
Place the chicken on top and sprinkle with a little pepper.
Cook on LOW for 8 hours or HIGH for 4 hours.
Before serving, pull out your chicken. Using two forks, pull apart to shred the chicken.
Throw it back in the Crockpot and mix.
Now, use it however you please!


My review: This is such a nice dish to make when you know you're going to be in a rush. You don't have to stand by the stove and wait for it to be done. And the flavor it all gets from hanging out all day in the crockpot is awesome! Enjoy!

Cowboy Kisses (Bacon Wrapped Jalapeno Thingies)

Pioneer Woman has seriously NEVER steered me wrong. This recipe is absolutely no exception.

Jalapenos, 2-3 inches in size
Cream Cheese, softened
Bacon, sliced into thirds
Toothpicks for assembly

Preheat your oven to 375 degrees F.
The best part of this recipe is you can make as many as you want. There's no specific amount. So make as many or as few as you like.
Using gloves (unless you have a deathwish for your cuticles and any small nicks on your hands), cut each jalapeno in half. Clear out the seeds and white membranes on the inside.
Smear cream cheese into each jalapeno half.
Wrap the jalapeno with bacon and secure with a toothpick.
P-Dub mentions at this point that you can freeze them here. Which is a FANTASTIC idea. But they looked too good, so I didn't get to that point.
Bake on a pan with a rack (or if you suck like me and don't have one, a cookie sheet wrapped with tin foil worked.) Cook these little beasts for 20-25 minutes.
For the last two minutes, if they don't look brown enough, throw on the broiler and let the bacon sizzle.
You can eat them hot or at room temperature.
They didn't last past burn-your-mouth hot, but then that's us... you could be different.

My review: These were fantastic. I want to eat them as appetizers, meals, and dessert. Yummy! They weren't as spicy as I thought they might be, they were just perfect. And I can't wait to make (and eat!) them again.

Meatballs, the quick & easy way

1 lb. ground beef
1 cup Stove Top Chicken stuffing (1/2 package)
3/4 cup water
1 egg
1 jar of your favorite spaghetti sauce

(this is easily doubled, and you can always freeze half the batch once baked, for dinner another day)

Heat oven to 400 degrees F.
Mix all ingredients in a bowl.
Line a cookie sheet with foil, and spray with cooking spray.
Shape the meatballs into balls, using about 1/4 cup of the mixture per meatball. This will make about 12-15 meatballs.
Bake for 20 minutes.
Combine with your favorite sauce, and serve in steak rolls with some mozzerella for meatball subs, or over spaghetti for spaghetti and meatballs.

My review: This was so quick and easy. Something I will definitely make often, since my boyfriend loves meatball subs, and I don't like the work involved in the "real" way of making meatballs...

Cheddar Chicken and Potatoes

This is another recipe from the most recent Food&Family. You will be seeing a lot of these. Get used to it!

6 slices bacon
4 chicken breasts
1 lb Potatoes O'Brien (potatoes with onion and pepper)thawed
1 cup cheddar cheese
Season Salt, salt, and pepper to taste

In a large skillet, cook the bacon. Remove from skillet to paper towel, and then chop into small pieces.
Make sure your skillet is on medium heat, and start cooking the chicken, which will take about 5 minutes on each side. once cooked through, remove them to a plate, and cover to keep warm. (I usually put mine in the microwave to stay warm, or use the warm setting on my oven, and throw them in there)
Now, add your potatoes to the skillet. I added some vegetable oil before throwing them in, because there's nothing worse than dry, burnt taters. Cook them up until they're heated, adding salt, pepper, and season salt until your desired taste. Add the chopped bacon in, when your potatoes are about 2 minutes from being done. Once your potatoes are heated through and crispy like you like them, get your chicken breasts back and throw them on top.
Then, cover the whole mound of deliciousness with cheddar cheese, and cover to melt.


My review: This was a good simple meal. I would love to try it with real potatoes, onions, and peppers. I think that would give it a much better flavor, but would take away the quick and simple part...

Cheesy Chicken & Broccoli Rice Dinner

Every time I get Kraft Food&Family in the mail, it's like my bible for cooking for the next few weeks. I usually cook about 75-80% of the recipes in it, because they are simple, and usually delicious. This was no exception...

1 pound chicken breasts, cut into bite size pieces
1 (14.5 oz) can chicken broth
2 cups instant white rice, uncooked
1/2 pound Velveeta Cheese, cubed
1 (10 oz) package frozen broccoli, thawed

Cook chicken in a skillet for 5 minutes, or until cooked through.
Stir in the chicken broth and bring to a boil.
Add the rice, cheese, and broccoli. Cover and remove from heat.
Let sit for 10 minutes.
Stir until cheese is completely melted and the mixture is well blended.


My review: This was DELICIOUS! Definitely a keeper. It was so easy, and one of those meals that is just wonderful for a cold day. The website recommends that instead a broccoli, a frozen vegetable medley would also work.

Vickie's Fruit Pizza

This recipe comes from a wonderful friend :-)

1 tube Sugar Cookies
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 tbsp vanilla
Fruit


Unwrap your sugar cookie log and spread it into a lipped cookie sheet.
Bake for 12 minutes at 350 degrees F.
Let the crust cool for 20 minutes.
While it's cooling, mix up the cream cheese, sugar, and vanilla with a mixer.
Spread it onto your cooled cookie crust.
Top with your favorite fruits!

My review: This is simple and delicious! Great for picnics!

Holy Cow! Cake

This picture doesn't do this cake justice. Holy Cow! is this some good cake!

1 box German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits


Heat oven to 350°F (325°F for dark or nonstick pan).
Mix and bake cake as directed on box for 13x9-inch pan.
Let the cake cool for 10-15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Then, drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.

My review: HOLY COW! This was good. sorry to overdo the Holy Cow! references, but this was insanely good. I will most certainly be making this again. and again. Perfect for any Heath Bar lover...

Chicken Scallopini

This was delicious, and something I thought John wouldn't enjoy, but he was a big fan from the first bite! This recipe served the two of us, with an extra plate for me for lunch the next day...

1/2 pound Linguine
2 Boneless Skinless chicken breasts, cut in half to make thinner (or you can use chicken tenders)
Flour
Salt
Pepper
2 tbsp Olive Oil
3 tbsp Butter
12 oz. package of White Mushrooms, sliced thin
1/2 small onion, diced
1 cup chicken broth
1/2 cup Heavy Whipping Cream (or half and half)
1 lemon
3 tbsp dried parsley flakes
Parmesan Cheese

Cook the pasta as directed on package, until al dente.
Salt and Pepper each side of your chicken breasts. Then, dredge in flour.
Melt butter and olive oil in a skillet on medium heat. Fry the chicken until golden brown. Remove and set aside.
Throw the mushrooms and onions into the skillet. Stir.
Immediately stir in your chicken broth, followed by the juice of your lemon.
Stir. Cook for 1-2 minutes, until sauce reduces.
Add the heavy whipping cream, and stir. Then, add the parsley, and stir again. Turn off the heat, and add salt and pepper to taste.
Place pasta on plate. Top with Chicken. Then, pour your mushroom sauce over the entire plate. Top with generous amounts of parmesan cheese.

My review: This was delicious. I felt like I was eating in a restaurant. It is rich and yummy, and delectable. You'll enjoy it, I promise.

Teri's Hot and Sweet Drumsticks

So, I saw this recipe on Tasty Kitchen and I bookmarked it, planning to make it eventually. Then, Pioneer Woman decided to go ahead and make them, and tease me more. So last night, I caved. And thank goodness I did. Teri, you're a goddess.

*You can make these without the skin on the chicken, if that's what you prefer!)


1 cup Apricot Preserves
1/2 cup Ketchup
1/4 cup Soy Sauce
2 tsp Minced Garlic
2 tsp Tabasco
3 lbs. Drumsticks (about 10-12) (which were on sale $1/lb, which was a sign from the Giant gods that this recipe was meant to be made!!)

Preheat your oven to 350 degrees F.
Mix the first 5 ingredients together in a small saucepan and cook on low heat, until it's all melted together and delicious.
Arrange your drumsticks in a baking dish. *i used a 13x9 glass baking dish, which was PERFECT*
Pour the sauce over the drumsticks and turn to coat.
Bake, uncovered for 45 minutes, spooning sauce over the drumsticks a few times during baking. It actually took about an hour to cook mine, and for the last two minutes, I put the oven on broil to caramelize the sauce on the legs... oh wow was it good.

My review: Abso freaking lutely one of my favorite recipes of all time. I seriously can't wait to make this AGAIN. Yum.

Pioneer Woman's Baked Lemon Pasta

When I saw this recipe on Pioneer Woman's site, I just KNEW that I was meant to make it. So I saved it until the very right time, and went in for the kill. and I was NOT disappointed. I altered the ingredients here to make a smaller portion, halving the recipe. This made about enough for 4 people, using as a side dish.

1 (7 oz.) package thin spaghetti
1/4 stick of butter (2 tablespoons)
1 tbsp olive oil
1 clove garlic, minced
Juice of 1/2 lemon
Zest of 1/2 lemon
1 cup sour cream
1/2 tsp kosher salt, or more to taste
Grated Parmesan Cheese
Flat Leaf Parsley, chopped (if desired)
Juice of about 1 1/2 more lemons

Preheat your oven to 375 degrees F.
Cook your spaghetti al dente and set aside, in the dish you plan to bake in (I used an 8x8 pan, but I think it looks ultra cute in a bowl!)
In a skillet, heat the butter and olive oil on low heat. Once butter is melted, throw in your garlic. Then, squeeze the juice of 1/2 lemon into the pan and turn off the heat.
Add the sour cream and stir until combined. Add the lemon zest and salt. Taste and make sure it's salty enough.
Pour the mixture over your pasta, and stir together.
Bake, covered, for 15 minutes.
Remove the foil and bake for an additional 5 minutes.
Squeeze MORE lemon over the top, top with parmesan cheese, as much as you like, and then the parsley. Give another squeeze of lemon juice to top it all off. At this point, I stuck it all back in the oven to get the Parmesan a little melty and yummy.

Ree says to serve with a loaf of french bread, and a green salad, which is how I would like to eat it. But if you've got a meat eating man, grill him up a chicken breast to go with it and have yourself your salad!


My review: Evereything I thought it would be and more! This was absolutely delicious. Ree suggests that (if you want), you could put it in the fridge after adding the sauce and have it as a cold pasta salad, and I may try that as my next venture. YUM! You'll enjoy this, honest!

Amazing Buffalo Chicken Pizza

Olive oil
1 can Pillsbury classic pizza crust or thin pizza crust
3 tablespoons butter/margarine
1 lb chicken breasts, cut into 1/2 inch pieces
1 sweet onion, chopped (1/2 cup)
3 tablespoons Frank's Hot sauce
1 cup diced plum tomatoes (about 2 or 3)
1 1/2 cups shredded Monterey Jack Cheese

If using classic crust, heat oven to 425 degrees. If using thin, heat to 400.
Lightly coat a cookie sheet with olive oil.
Unroll the dough onto the sheet and push out into a crust.
In a ten inch skillet, melt butter on medium high heat. Add chicken, onion, and hot sauce. Cook 4-6 minutes until chicken is fully cooked.
Remove from heat and stir in the tomatoes.
With a slotted spoon, spoon the mixture over dough, leaving a crust on the edges. Sprinkle evenly with cheese.
Bake 13-16 minutes for the classic crust and 11-14 minutes for the thin crust.


My review: This is amazing. A bit spicy, but nothing a little bit of ranch couldn't handle. It's dang yummy and you're crazy if you don't make it right now!!

Buffalo Wing Dip!

8 oz. package cream cheese (softened)
1/2 cup ranch dressing
1/2 cup Frank's Red Hot (adjust to your preferred spiciness!)
1/2 cup shredded mozzerella
1/2 cup shredded cheddar (optional, i like mine VERY cheesy!)
2 (9.75 oz) cans of chunk chicken breast, drained (or any other cooked chicken)



Preheat your oven to 350 degrees F.
Put the cream cheese in a baking dish and stir until smooth.
Mix in the salad dressing, hot sauce, and cheeses.
Stir in chicken.
Bake for 20 minutes or until heated through.
Serve with tortilla chips, veggies, crackers, triscuits, pretzels, ANYTHING!


OTHER COOKING OPTIONS
MICROWAVE: Prepare as before in a microwavable dish. Microwave uncovered for 5 minutes, stirring halfway.
SLOW COOKER: Prepare as before and place into slow cooker. Heat on high for 1-2 hours or on low for 2-3 hours.


My review: Please make this. If you love hot wings, please do yourself a favor and make this. and eat it. on celery, on carrots, on tortilla chips, or on a spoon all by itself. I like to double the recipe and throw it in the crockpot for covered dish parties. If I don't eat this on Super Bowl Sunday, I shrivel up and die. It's a very sad thing. Enjoy!

Crock Pot Chili

1 1/2 pounds ground beef, browned
1 large onion, chopped
2 cloves garlic, minced
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans, drained and rinsed
1/4 cup chili powder
2 tsp ground cumin

Mix all ingredients in slow cooker and stir. Cover and cook on low for 8-9 hours (high for 4-5 hours).

Serve with some cornbread, and top with a bit of cheddar cheese.


My review: This is the recipe I use every time I make chili, and it turns out wonderfully every single time. I love finding crock pot recipes that take 8-9 hours, not 4 hours, because I like to throw it in before work and leave it in there for the whole time I'm at work. I can't come home at lunch. The crock pot is supposed to make my life easier. DUH. sorry for the small rant. Make the chili. You'll love it.

Cinnamon Sugar Crescent Bake

I love making this recipe, as both a dessert and a brunch recipe. It's easy, and incredibly delicious, especially paired with a big cup of coffee!

2 cans Crescent rolls
2 packages cream cheese
1 tsp vanilla
1 egg, slightly beaten
3/4 cup sugar
2 tbsp cinnamon

Preheat your oven to 350 degrees F.
Unroll one can of crescent dough and press onto the bottom of a greased 13x9 pan. Press the seams together.
Beat the cream cheese, vanilla, egg, and 1/2 cup of the sugar with an electric mixer on medium speed until well blended. Spread onto the crust.
Unroll the other can of crescent dough onto wax paper and pat out to form a 13x9 rectangle and press the seams together. Invert over the cream cheese mixture to form a top crust.
Bake 30-35 minutes.
Combine cinnamon and remaining 1/4 cup sugar in a small bowl and sprinkle over the top.

Store in the refrigerator, if you have leftovers.


My review: I already told you I love this, so stop bugging me! but seriously, you will like it too. But be careful, it's so good that the whole pan can disappear, even if you're the only one in the house!