Monday, October 17, 2016

Hamburger Potato Casserole

1 lb. lean ground beef
3 cups thinly sliced potatoes (either peeled or with thin skins)
1/2 cup chopped onions
1 can cream of mushroom soup
3/4 cup milk
1 1/2 cups shredded cheese
1/4 cup chopped green onion
1 tsp. hot sauce
salt and pepper to taste

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. Add milk, soup, hot sauce, salt and pepper. Stir together with burger.  Layer half of the potatoes, soup mixture and cheese. Repeat with the rest of the potatoes, soup mixture and then the cheese. Sprinkle with green onions.  Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Sunday, October 16, 2016

Gluten-free Cheesy Pepper Jack Potato Chowder

8 strips bacon, chopped
1 rib celery, chopped
1 large shallot or 1/2 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon red chili pepper flakes (or more or less)
2 Tablespoons glutenfree or allpurpose flour
2 cups chicken broth, divided
2 cups 2% milk
4 cups southern style frozen hash browns
8 oz freshly shredded Pepper Jack cheese
2 green onions, chopped

In a small bowl whisk together 2 Tablespoons flour with 1/4 cup chicken broth then set aside.
Heat a large soup pot over medium heat then add chopped bacon and cook until crisp. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add celery and shallots, season with pepper, and then sauté until tender, 4-5 minutes. Add minced garlic and red chili pepper flakes then sauté for 30 seconds, stirring constantly.  Add remaining 1 3/4 cups chicken broth, milk, hash browns, and lots of freshly cracked pepper to the pot then turn heat up to high and bring to a boil, stirring occasionally. Slowly drizzle in flour/chicken broth mixture then stir to combine. Turn heat down to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes. Remove pot from heat then add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. Stir in 1/2 the cooked bacon then serve with remaining bacon and green onions.

I made this for the soup cook off I hosted this weekend. It was so good! I made mine in the crockpot so it was even easier and could be kept warm throughout the night.  

Tuesday, October 11, 2016

Garlic Butter Roasted Carrots

2 pounds carrots, diagonally cut into about 2 to 3­inch pieces (I used a bag of baby carrots)
5 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
chopped fresh parsley, for garnish

Preheat oven to 425F.  Grease a baking sheet with cooking spray; set aside.  Melt butter over medium heat in a large nonstick skillet or pan.  Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.  Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl.  Transfer carrots to baking sheet.
Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.  Garnish with fresh chopped parsley and serve.

I served these last night with pork roast and baked potatoes.  They were just the right amount of garlicy goodness.  

Monday, October 3, 2016

Slow Cooker Lasagna Soup

1 lb. Italian sausage
2 tbsp. minced garlic
1 tablespoon olive oil
¼ cup white onion, chopped
24 ounce jar pasta sauce
1 can chicken broth
1 tbsp. Italian seasoning
½ cup grated parmesan cheese
8-10 lasagna noodles, broken into pieces
½ cup mozzarella cheese
1 cup water
½ cup milk
extra mozzarella cheese for topping

Cook sausage in a skillet with garlic, onions and olive oil until done. Drain excess grease.  Place sausage, pasta sauce, beef broth, onion powder, parsley, basil and parmesan cheese in a slow cooker. Cook on high for 2.5 hours.  After 2.5 hours, put lasagna noodles, water, milk, and ½ cup of mozzarella cheese into the slow cooker and let cook another 30-60 minutes, or until pasta is tender.  Top bowls of soup with mozzarella cheese.

I wanted to give mine a little kick so I added a few dashes of hot sauce and red pepper flakes while it was cooking.  I love, love, love this soup! 

Sunday, October 2, 2016

Southwest Dip

8 oz. cream cheese, softened
1 packet dry ranch dip mix
½ Tbsp. taco seasoning
16 oz. sour cream
1 can corn, drained well
1 can low-sodium black beans, drained and rinsed well
½ c. shredded cheddar cheese
4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.
Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

I used half a can of black beans since I’m not a big fan.
I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

Thursday, September 29, 2016

Monkey bread muffin cups


2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)
½ c. sugar
1 tbsp. cinnamon (or to your liking)
½ c. butter
½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.
Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 
Melt butter and brown sugar together.  Drizzle over the top of each muffin.
Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

Thursday, September 22, 2016

Feta Pico de Gallo

2-­3 avocados, peeled and chopped (I did not use since I’m deathly allergic)
3 roma tomatoes (diced)
1½ Tablespoons minced garlic
⅓ cup red onion (diced)
1 bunch cilantro (chopped)
1 jalapeno (diced)
8 oz. feta cheese crumbles (divided)
2 Tablespoons olive oil
3 Tablespoons red wine vinegar
Salt and pepper, to taste
1 tsp lemon juice (optional)

Mix the diced tomatoes, red onion, garlic, olive oil and vinegar in a bowl.  Carefully mix in the cilantro, avocado and half of the feta cheese crumbles.  Add some salt and pepper to taste.  Transfer to a serving bowl and sprinkle the rest of the feta cheese crumbles over the top.  Serve with tortilla chips.

This pico has amazing flavor! I tried it with chips last night.  This morning I put some on my eggs and it was delicious on those too.  Only tip, do not try to put in your contacts after making pico.  Oh the burning of the eyes.