New Recipe Challenge: Farmer's Market Chicken

 New Recipe Challenge

     Fresh vegetables are everywhere, especially in the summer.  There is a farmers market less than a mile from our place and they have a wide variety of beautiful veggies.  This recipe can be made with any veggies that your family likes.  Feel free to experiment. 
     My kids like most of the vegetables that they have tried, but can be resistant to trying something new.  The majority of the veggies I used are ones that they are familiar with and will eat:  onion, carrots, green beans.  I also chose 1 new vegetable that I wanted them to try: asparagus.  Other good veggies that would work well in this dish: snow peas, summer squash, zucchini, bell peppers.  Really anything you can pick up at a farmer's market.
     When it comes to the chiken, you can use boneless or bone-in chicken.  You will just need to bump up the cooking time about 10 minutes if you use bone-in chicken.  This recipe is very versatile and is easy to make.

Recipe

Farmer's Market Chicken

4-6 boneless chicken breasts or 1 whole chicken cut up
2 cups carrots, peeled and cut
1 large onion, sliced
2 cups green beans, cut or whole
2 cups asparagus, cut into 2 inch pieces
4-6 cloves garlic, minced
4 T olive oil, divided
1/2 cup white wine or chicken stock
1 T fresh tarragon 
1 T fresh thyme
salt
cracked black pepper

• Heat 2 T oil in a large skillet while you season the chicken pieces with salt and pepper.
• Brown chicken on all sides; then, remove the chicken from the pan.
• Add the rest of the oil along with the onion to the skillet and cook for 3-4 minutes.  Add the garlic and cook 1-2 minutes or until fragrent. 
• Pour in wine(stock) and deglaze the pan.  Add the carrots (or other longer cooking veggies) and chicken to the pan, sprinkle with herbs, and simmer covered for 8-10 minutes (15 minutes for bone-in chicken).
• Add the beans and asparagus (or other quick cooking veggies) and cover for another 5-7 minutes.
• Remove chicken and veggies and arrange on a platter.  Simmer and reduce the sauce for several minutes and pour over the meat and veggies on the platter.
• Serve over rice.

Results

     Mixed results with the kids.  I don't think that either of them really liked the asparagus, but they ate it.  They liked the rest of the dinner and said that they would eat it again.
     The adults really liked dinner and it will definitely find its way back to our dinner table again.

Have a Happy Family Dinner Y'all!

New Recipe Challenge: Honey-Orange Steak with roasted potatoes

New Recipe Challenge

     Today was Dave and my 11th wedding anniversary and I wanted to make something special.  Dave really likes steak, so I looked at several different recipes and combined and changed them and came up with this new meal.  Tim and Bekah will eat steak occasionally, but it's never been their favorite.  
     The recipe calls for sirloin, but you can use whatever cut you prefer or have on hand. I think that this sauce would be really nice over a good ribeye. I think that they next time I make this I will roast some carrots along with the potatoes and that will save me from having to make a vegetable separately.  Roasted carrots are sweet and tender and will be delicious with the steak and potatoes.

Recipes

 Roasted Potatoes

2 lbs. new or fingerling potatoes
2 T olive oil
2 T kosher salt
2 T cracked black pepper
4 T minced garlic (optional)

• cut potatoes into quarters  and pile onto a cookie sheet
• pour oil and seasonings over the potatoes and stir to coat
• roast at 400 degrees for 30 minutes or until soft
• you can add a pound of carrots, cut into chunks, to the pan and adjust the oil and seasonings to coat all the veggies.

 

Honey-Orange Steak

1 1/2 - 2 lbs sirloin steaks
2 T Montreal steak seasoning
1 T olive oil
1/3 cup fresh orange juice
2 T orange zest
2 T honey
1 t. Italian seasoning

• Sprinkle Montreal seasoning evenly over the steaks while the oil heats in a large skillet.
• Cook steaks for 6-7 minutes on each side, turning only once.  Then remove steaks from the skillet and cover them with foil.
• Add the remaining ingredients to the skillet and use a whisk to scrape all the good stuff from the bottom of the pan.  Simmer for a couple of minutes to reduce and pour over the steaks.

Results

      The kids ate their steak and agreed that they would eat it again.  I was impressed.  They loved the roasted potatoes and fought over the few left in the bowl.  
     The adults loved the meal.  Happy Anniversary, Honey!!

Have a Happy Family Dinner, Y'all!

Family Favorite: Salsa Ranch Chicken with Rice

Family Favorite

     I craved spicy Mexican food during both of my pregnancies.  I believe that is the reason why both of my children like spicy foods.  They would eat chips and salsa every day for snack if I let them.
     One day I was trying to figure out dinner using what was around the house and this recipe just happened.  In fact, I keep the ingredients for this meal around the house all the time; so I can throw it together whenever.
     Everyone enjoys it and I never hear a complaint out of the kids when they ask, "What's for dinner?"

Recipe

1 lb. boneless chicken breasts or thighs, cut into bite size pieces
1 cup of your favorite red salsa or picante sauce 
1/2 cup Ranch salad dressing
1 can corn or 1 cup frozen corn
2 T olive oil
rice
shredded cheddar 

• Brown the chicken in the olive oil over medium heat.
• Add the salsa and corn and simmer over low heat for 8-10 minutes or until the chicken is cooked through.
• Stir in the ranch and simmer for 5 more minutes.
• Serve over rice and garnish with shredded cheese.

 

New Recipe Challenge: Cheesy Potatoes and Ham

 

The Challenge

     I love cooking with my crock-pot, especially in the winter.  This recipe only cooks for 4 hours, but it's good when you have a busy afternoon.  It's very simple to throw together and tastes great.  If you use frozen potatoes it goes together even faster.  It's a delicious way to use up leftover ham after Easter.
     Since kids, including mine, love cheese; I thought it would be a good recipe to try. 

The Recipe

2 lbs. peeled and sliced potatoes or 1 bag of frozen diced hash browns
1 cup diced ham
1 1/2 cups shredded cheddar cheese (divided)
1/2 cup finely diced or grated onion
1 can cream of mushroom soup
1/2 cup water
1/2 t. garlic powder
1/4 t. black pepper 

• In the crock-pot bowl, mix together the potatoes, ham, onion and 1 cup of the cheese. 
• In a separate bowl mix together the soup, water, and seasonings.
• Pour evenly over the potato mixture and cook on high for 4-5 hours.
• About 15 minutes before serving.  Stir to evenly distribute the cheese sauce and sprinkle the final 1/2 cup cheese over the top. 

The Results

     My husband and I loved it.  The sauce is creamy and the potatoes cooked perfectly.  I used red skinned potatoes and left the skins on when I sliced them.  It comes down to personal preference. 
     Timothy really liked it, but left a pile of diced onions at the edge of his plate.  I think that next time I will grate them and he won't even notice them.
     Rebekah ate it, but I don't think it was her favorite.  It took her a while to clean her plate, but she said that she would eat it again.
     Overall a good result.  With a little personal adjustments it should be a winner. 

Have a Happy Family Dinner, Y'all!  

New Recipe Challenge: Sliced Pork and Cole Slaw Sandwiches

 The Challenge

     It took a while for both of the kids to warm up to pork.  Other than bacon and breakfast sausage that is.  A couple of years ago we started making them eat pork chops along with us for dinner.  It took a few meals, but they will both eat.  He needs BBQ sauce for dipping and she prefers ranch dressing, but they don't fight us on it anymore.  
     Last summer they had pork BBQ sandwiches for the first time.  Tim loved it because he already likes BBQ sauce.  Bekah took a little longer to warm up to them, but now she likes it.  
     Now it's time to try something new.  This recipe is simple, but delicious.  The pork is rubbed with spices and cooked.  It is sliced thinly and served on rolls with cole slaw and spicy mayo.

The Recipe

1 pound pork tenderloin or thick cut boneless chops
2 t. olive oil
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. ground black pepper
1 cup mayonaise
1 T. of your favorite hot sauce
6 toasted sandwich rolls
2 cups prepared cole slaw

• rub the pork with the olive oil and spices and let rest
• roast or grill the pork until the internal temperature is about 160 degrees.
• let the meat rest for 5 minutes for chops or 10 minutes for a tenderloin, then slice thinly
• While the meat is resting, mix the mayo and hot sauce in a small bowl.
• Spread rolls with mayo and fill with pork slices and cole slaw.

 

The Results

     Success!!  Timothy ate his sandwich and even asked for another one.  Although he preferred his second sandwich without the slaw.
     Bekah ate her sandwich with little complaint.  I'm pretty sure she would eat it again.  She did, however, eat a pile of cole slaw after her sandwich was gone.

Have a Happy Family Dinner, Y'all!!

Family Favorite: Hamburger Pie and Cornbread

 Family Favorite

     This post will be about one of our favorite meals.  I know when this goes on the table only empty plates come back.  This recipe is one that I grew up with and remember eating with my family.  
     Hamburger Pie is a simple version of shepherd's pie.  It's made with ground meat and canned veggies and soup.  Sometimes I make real mashed potatoes, but other times I use instant.  You can change this recipe up however you want.  You can change the ground beef into turkey, pork or chicken.  You can use any combination of cream soup and canned veggies.  I have used the following alternate combinations with good results:

• beef, golden mushroom soup, corn
• turkey, cream of mushroom soup, mixed veggies
• chicken, cream of celery soup, peas and carrots

     Use whatever combinations that sound tasty. If you find another good combination, leave me a comment.  I would love to try it.
 
     My biggest issue with cornbread is that it is usually dry and crumbly.  This recipe is so moist that you almost won't believe it's cornbread.  The kids love it and always ask if they can have the leftovers for breakfast the next morning. 

The Recipes

 Hamburger Pie

1 lb. ground beef
1 can tomato soup
1 can cut green beans
3 cups mashed potatoes

• Brown meat and drain.
• Mix in veggies and soup and pour into a 2 quart casserole dish.
• Cover with potatoes.
• Bake for 30 minutes at 350 degrees.

Cornbread

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix
1/2 cup water
1/3 cup milk
2 eggs
1/3 cup mayonaise
1 can corn (optional)

• Mix all ingredients and pour into a greased 8x8 inch pan.
• Bake at 350 for 30-35 minutes.

Another thing that makes this meal easy to put together is that they bake at the same temperature for the same amount of time.  Can't beat that!  I can smell the cornbread baking as I am writing this post and can't wait until the timer goes off.

Have a happy family dinner, y'all!  :)

New Recipe Challenge: Pizza Rolls

The Challenge

 Since the kids both love pizza, I'm pretty sure that this recipe will be a big hit.  It's also quick and easy, so it will be an easy weeknight dinner during the school year.

The Recipe

1 pkg of crescent rolls
8 Mozzarella slices or 4 string cheese sticks
1 pkg sliced pepperoni
1 jar of your favorite pizza or pasta sauce for dipping

• Unroll crescent rolls and cover with pepperoni.
• Fold a slice of cheese in half and place at the wide end and roll. (or place 1/2 of a cheese stick at the wide end and roll.)
• Bake according to crescent roll directions.
• Serve with sauce for dipping.

 

The Results

A picture is worth a 1000 words:

Everybody loved dinner.  Great served with a salad or veggies and ranch dressing.   

 

New Recipe Challenge: Chicken Enchiladas

The Challenge

After last night's success, I thought I'd try another new recipe out on the kids.  This is a recipe that Dave and I have been eating for a while.  I would make it on a night when the kids were someplace else for dinner.  I thought it was time for them to give it a try.

The Recipe

2-3 cups cooked, shredded chicken
1/2 cup sauteed onions and peppers
10 flour or corn tortillas (whichever you like)
2 cups shredded cheese (we like colby/jack, but cheddar would be fine)
1 batch of sour cream sauce (recipe below)

• mix 1 cup of the sauce with the chicken and veggies.  Put a spoonful of the chicken mixture into each tortilla and roll.  Place into a pan and pour the remainder of the sauce over the enchiladas.
• Sprinkle cheese over the enchiladas and bake at 350 for 25 minutes.
• Serve with salsa and sour cream.

Sour cream sauce:
 4 T. butter
4 T. flour
3 cups chicken broth
1 can diced green chilis
1/2 cup sour cream

•  Melt butter in a medium sauce pan.  Add flour and stir cook for 2 minutes while stirring.
• Add chicken broth and cook until sauce thickens and bubbles.  Add green chilis and simmer for 3-4 minutes.
• Remove from heat and stir in sour cream.

 The Results

Well, Tim ate his dinner but I wouldn't say he actually enjoyed it.  He did say he would eat it again, so maybe it will grow on him.
Bekah enthusiastically ate hers after we gave in and added a side of ranch dressing for her to dip it in.  She won't eat chicken without a side of ranch.  

New Recipe Challenge: Pot Roast Sliders

 The Challenge

 Today was a brand new recipe on the dinner table.  As always, I worry whether my kids will eat or make excuses not to.  The idea came from Pinterest and I modified it to suit my family's tastes.  

Timmy comes to the table and is willing to give it a try.  He wants it "his way" but I tell him he has to try it the recipe's way first.  Bekah, on the other hand, takes one look at the shredded pot roast and gravy and says, "I don't want any of that stuff on mine."  Again I say she has to try it first before she can make special requests.

The Recipe:

1 3-4 pound beef roast
1 cup picante sauce
1 cup water
1 envelope dry onion soup mix
1 envelope brown gravy mix
1 large onion, sliced (optional)
1 package King's Hawaiian dinner rolls
1 package smoked provolone slices

• Place roast into slow cooker.  Mix the next 4 ingredients together and pour over the roast.  Cook on low for 7-8 hours or high for 3-4 hours.  

• When the roast is cooked and tender remove the meat and thicken the gravy (optional).  Shred the meat with 2 forks and return to the gravy. 

• Saute the onions until tender.
• Slice the rolls open and place on a cookie sheet.  Place sliced provolone on the bottom of each roll and put them under the broiler until the cheese is melted and the rolls toasted.  Keep an eye on them so that they don't burn.
• Add meat and onion to each roll. Replace the tops and serve.

I'm sure it would work just as well with your favorite pot roast recipe.  The original recipe used swiss cheese and a horseradish sauce on top.  

The Results:

 Mom and Dad both loved the sliders.

Timmy loved them and had three.  He did request no cheese after finishing the first slider, but says that he would eat them again.

After some coaxing, Bekah ate her slider and then ate another half.  I think she would be willing to eat them again.

Success!!