Thursday, June 18, 2015

Slow Cooker Pesto Rice and Beans

This was an easy dish, throw some stuff in the slow cooker and go on with life. This one cooks a little quicker than other dishes, so you can't really put it on before work and come back 9 hours later to dinner, it would be mushy, but it's great for a weekend or on days you are home.

I recommend using fresh or refrigerated pesto, not the shelf-stable jarred stuff.





Slow Cooker Pesto Rice and Beans

1/2 cup brown rice
1 1/4 cup water or chicken broth
1 can Great Northern beans, rinsed and drained
1 cup frozen cut green beans
1/4 cup pesto
1/4 cup Italian style shredded cheese or Parmesan

Pour rice, water or broth, and Great Northern beans into slow cooker. Cook on low for 2 1/2 hours. 

Pour in green beans and cook 1 hour more, or until rice and green beans are tender. 

Stir in pesto and cheese until cheese has melted. 


Dig in!!

Monday, March 30, 2015

Macaroni and Cheese Cornbread Cups

Very long time...VERY LONG TIME since the last post....

I was in a cooking funk, nothing good happening in the kitchen, then I started working a few days a week again so that has taken some getting used to. BUT HERE I AM! I have about 6 new posts up my sleeve, so BRACE YOURSELF!

I have expressed before my love for cooking things in a muffin tin. Convenient, one handed food...contains proteins, carbs, cheese and occasionally veggies. This one was one I created when I had a container of cold, leftover macaroni from the previous days lunch and a box of jiffy mix...

You can play around with it, add some pepper jack cheese, bacon bits in the cornbread, have fun!


To see my other muffin tin recipes, please visit my archive.




Macaroni and Cheese Cornbread Cups

1 1/2 - 2 cups leftover mac and cheese
2 tablespoon sour cream
1 box cornbread mix

Make cornbread mix according to package directions and fill oiled muffin tins 1/2 full. 

Meanwhile, heat mac and cheese in microwave (if cold) until the chill is gone. Mix with sour cream. 

Place a heaping spoon full into each muffin tin. 

If desired, top with bacon bits, cheese or leftover veggies. 

Bake according to cornbread directions. 

Cool slightly before removing from pan. 



Dig in!

Thursday, January 8, 2015

Dill Pickle Soup

You know those recipe posts that float around facebook via shares? We all have a friend who throws delicious looking food in our face daily, we reshare or just drool, but how often do you MAKE the recipes?

This is one of those recipes, but slightly tweaked....



Dill Pickle Soup

5 1/2 cups chicken broth
1 3/4 pounds white potatoes, peeled and quartered
2 cups diced carrots
1 cup diced dill pickles
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1 1/2 teaspoons garlic herb seasoning
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to stir.

In another bowl, stir together flour, sour cream and water, forming a paste. Vigorously whisk sour cream mixture into the soup, 2 tablespoons at a time. Add pickle juice and seasonings, heat through.

Serve.


Dig in!!

Tuesday, December 16, 2014

Amazing Taco Dip

OH TACO DIP OH TACO DIP, I REALLY LOVE YOU TO GRACE MY LIPS!

I am not a song writer, but I did make a mean taco dip last weekend....


I usually make the traditional layered beans, salsa, sour cream, etc..but I tried something new this time and it was magic. Everyone wants the recipe, so here it is!



Amazing Taco Dip

1 (8 oz) block of cream cheese, softened
1 cup sour cream
1 cup French onion dip (I used Helluva)
1 pack taco seasoning
Shredded Lettuce
Picante Sauce
Shredded Cheese
Chips for serving

Use an electric mixer to mix salsa, sour cream, dip and taco seasoning. Spread on a platter and top with desired amount of lettuce, picante sauce and cheese. 


Dig in!

Saturday, November 29, 2014

Easy-Creamy Alfredo

This is another MIL jewel....

She got the recipe out of one of those books a church or large group of people will put out of their recipes for a fund raiser type deal.....know what I mean? That was a big sentence, anyway.

It's supposed to be a copy cat Olive Garden Fettucine Alfredo recipe, to me it doesn't taste like it....but it's fabulous. There's only 4 ingredients, not including pasta. You'll eat until you can't breath, so wear stretchy pants....:)




Easy-Creamy Alfredo

1 (8 oz) block of cream cheese, cut into pieces
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 milk
8 ozs pasta of choice, cooked and drained

In a large saucepan, combine all but pasta. Heat over medium and stir constantly until cheese melts and sauce is smooth. Toss pasta with sauce, coating well. 


Dig in!

Monday, October 27, 2014

Toasted Cereal and Almond Snack Mix





Toasted Cereal and Almond Snack Mix

2 cups Golden Grahams
2 cups Cinnamon Toast Crunch
2 cups oats
1 cup sliced almonds
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup maple syrup

Heat Oven to 300. Line a large cookie sheet with foil, spray with cooking spray. In a large bowl, mix cereal, oats and almonds. Set aside.

In a 1-quart saucepan, heat butter, brown sugar and syrup over medium, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture, stir until well coated. Spread evenly on cookie sheet with a rubber spatula.

Bake 35-40 minutes, until almonds are golden brown. Cool completely.

Eat it by the handful, and also yummy over yogurt!

Store in tightly covered container.

Friday, October 24, 2014

Wild Rice Salad with Cashews


I know I have been a little absent lately, I am sorry.

I started a local all-natural co-op and that's been my computer time lately. Also, I am trying to 'get my life back together' in areas like cleaning and organizing, the house has been a bit 'tumbled' since early pregnancy with Luke. I also haven't been cooking as much, just hasn't been my focus lately! I have a ton of ideas I want to try out though, so I will be posting more!

This is one of my favorite ways to eat rice, and you'll love it too!

This cold rice salad makes an excellent side or a main dish served in an avocado like we did. I think it would even be good served inside of a roasted red pepper.



Wild Rice Salad with Cashews

1 cup uncooked wild rice, or wild rice blend (we used Uncle Ben's the night I took the picture and just left out the seasoning pack)
4 cups chicken broth
3 tablespoons olive oil
1 1/2 cups chopped red bell pepper
3/4 cup cashews, coarsely chopped

Dressing:
3 tablespoons seasoned rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper

Rinse and drain rice in cool water.

In a saucepan, bring rice and broth to a boil over high. Reduce to simmer and cover for 45 to 50 minutes until rice is tender. Drain excess liquid and set rice aside. 

In a medium skillet, heat 3 tablespoons oil over medium high. Add peppers and cook 3 to 5 until tender. Add cashews. Cook for 2 to 3 more until nuts begin to brown. Remove from heat. In a large bowl, mix together rice and peppers. 

Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss to coat. Cover and chill for at least 2 hours before serving.


Dig in!