Goulash

Don't pass out, yes this is my blog.  I feel so bad about not posting recipes lately.  I was a 'once a week' recipe poster when I lived in Texas, but soccer and dance and daily activities have me BUSY!

For me, fall is a time for cooking. I enjoy cooking when the kids go back to school.  They always come home from school hungry and usually eat good at dinnertime.  Learning makes kids h.o.n.g.r.a.y!

Lately I start every meal with sauteed onions, garlic and bell peppers.  I believe it's a great way to add tons of flavor to any recipe and the smell is amazing!

I also love the texture that cubed zucchini add to recipes.  I made sloppy joe casserole a few weeks ago.  It was a huge it in our house and I didn't feel to terrible about the casserole when it was packed with fresh zucchini.

I whipped up this goulash recipe when I found pasta made with spinach and sweet potatoes.  Gary and I have been staying away from pasta, so when I saw this I thought it would be good to try without all the pasta guilt.

I boiled the pasta, drained it and put it in the slow cooker.  I sauteed the garlic, onion, peppers and zucchini  in olive oil and placed them into the slow cooker.  I browned ground turkey meat and added it to the slow cooker also.  I tossed it all around and added a can of corn, two cans of tomato sauce and one can of diced tomatoes.  My canned tomatoes were actually a chili mix.  I'm not sure what makes the tomatoes, chili tomatoes, but they were a perfect addition to give the goulash a bit of spice. 

I mixed every thing up and let it sit in the slow cooker on warm.  It was already cooked and I didn't want the pasta to get mushy.  Once it looked all steamy and good I added salt and pepper and then served it up.  It was pretty easy on a busy evening we were heading to soccer practice.  I prepared everything before the kids got home from school and served it later after all the flavors meshed in the slow cooker.

What recipe do you use for goulash? 

Slow cooker french onion soup

I know I have posted this recipe in the past, but it was with 3 other slow cooker recipes.  I believe this soup deserves a post of it's own.  It is really easy to make and really satisfying on a cold day.

I realize most of you are thinking, "Um lady, it's mid-March, Why are you cooking soup?  It's too warm for that!"  Well dang it all...it is cold here today.  25 degrees freezing a$$ cold.  So I'm making soup because I am cold!

Ingredients:

3 large onions {I use red onions}

1 TBS olive oil

1 tbsp.flour

2 boxes (32oz) low sodium beef broth

½ to 1 tsp. Tabasco (i used franks red hot today)

How to do it:

Saute onions in olive oil in a skillet until transparent.

Add flour; blend well. Put in slow cooker.

Add beef broth and Tabasco.

Cook on low 7-9 hours or high 4-5 hours.

Once the soup is ready to serve ladle it into a bowl and top with a slice of toasted bread and cheese.  Broil for a few minutes until the cheese is slightly brown.  Croutons are also a good french onion soup topper.  So just whatever bread suits your fancy.  Gary requested a bread bowl, but that is NOT happening.  I'd love it, but I'm trying to quit bread.  I  know I'll never fully quit bread, but today I quit bread, so no bread bowl.

This soup reminds me of my Auntie.  I got the recipe from her!

Happy Thursday friends...two more days until Spring Break!  Whooo Hoo!

slow cooker apples & granola

Last Saturday when I picked up our Bountiful-Basket I realized we were drowning in apples.  The week before I bought a bag of apples at Kroger because Layla loves them.  Gosh, I ended up with more apples than I knew what to do with.

Last year when I had too many apples I made homemade apple sauce and the kids loved it.  It was a favorite topping for our oatmeal at breakfast.  This time I wanted to make a side dish for dinner similar to the apples you get from Chili's restaurant.  We ate at Chili's a few weeks ago and Layla chose them as a side with her cheeseburger and she LOVED them. 

I needed to make this happen for my little apple lover.

I peeled the apples with a potato peeler and then after I sliced them I cut them into cubes.  I tossed them into the slow cooker and topped them with brown sugar and cinnamon.  I really didn't measure anything, but I chopped about 7-8 apples and probably used about 1/4 cup of brown sugar and a few shakes of cinnamon.  After thinking about it for a minute I decided to mix in some room temperature butter. Everything is better with butter!! 

 I let them cook for a couple of hours and my house smelled edible.  The smell of fresh apples cooking is better than any candle you can buy!

Once they were soft I topped them with granola.  We got fresh granola from our food co-op.  It is so delicious because it is full of pecans, pumpkin seeds and cherries.  I stirred in the granola and let it cook with the apples for another hour or so.

It isn't the prettiest dish I have made, but it was easy and the kids really enjoyed it.  I wanted to drizzle caramel sauce on the kids servings, but I forgot.  They would have loved that!  I did top theirs with whipped cream.  Mmmmm!  Such a great apple treat!

What have you been cooking with apples?

chicken & rice in the slow cooker

I have been searching for a chicken and rice recipe for some time now.  I wanted a comforting recipe but not too bland.  In my opinion chicken and rice screams boring.  

When I saw this recipe on pinterest I knew I had to try it.  

                                                                             Source: southernplate.com via Angie on Pinterest

I didn't follow the recipe exactly as posted because I wanted to use ingredients I had on hand.  So THIS is my version.

Ingredients

3 frozen boneless skinless chicken breasts thawed

1 medium onion roughly chopped

1 can of cream of chicken soup

1 box of rice a roni (any flavor you like) prepared

1 can of corn ( I used white and golden corn)

1 cup of shredded cheddar cheese

I also added a 1/2 can of chopped green chilies because I had them in the fridge.

I sprayed my slow cooker with Pam cooking spray and threw in the chicken breasts, topped them with the raw chopped onion and then added the can of cream of chicken soup.

I cooked this mixture in the slow cooker for about 4 hours on low depending on your slow cooker.  My cooker cooks really fast!

After the chicken is no longer pink then it's time to add the cheese, rice, corn and chilies.  That is what I did.  I added each additional ingredient and stirred after each addition.  The constant stirring actually shredded the chicken, so there were some small chunks and some larger pieces.

I am so happy with the way this recipe turned out.  I would say this was a great pin!

I served the chicken and rice with Ranch Style beans and cucumber salad.

My quick version of cucumber salad turned out pretty tasty.

1 cucumber peeled & chopped

1/2 cup chopped red onion

1 tablespoon finely chopped dill

lots a salt

2 tablespoons Ken's ranch dressing

I mixed it all up and let it get nice and chilly in the fridge.

  I am obsessed with dill right now.  I put it in my salads and it gives them great flavor.  I love this cucumber salad especially because I put dill in it!  I ate the entire cucumber salad in 2 days soooooo I am planning to make up another batch soon!

I am linking this post to my amazing friend Sarah's blog.  

Have you tried anything you've pinned lately?  If so, snap a few pics and link up with us too!

I cooked a whole chicken in the slow cooker

If I haven't mentioned it before I will now....raw chicken grosses me out!  I don't know why, but I have always had issues with chicken.  I rarely order chicken entrees when dining in restaurants.  If I eat chicken I usually cook it at home.  I will eat a chicken sandwich from Chic Fil A and I love a good chicken parmigiana dish from an Italian food restaurant.  I guess because the chicken is fried I feel as if it is cooked fully.  

Gary and I have always split kitchen duties.  He usually cooks all the meat, while I do all the veggies/side dishes.  Here lately, we are both branching out and learning more and more about each others cooking techniques.  Pretty soon I'll have him baking up a casserole.  I don't think I'll be firing up the ole smoker anytime soon...haha!  Can you see me grilling/smoking meat?

I dunno. 

I'm saying all this to tell you....

I cooked a whole entire raw chicken yesterday!!!!

This is big for me!

I touched it.  I washed it.  I seasoned it.  I put it in the slow cooker and cooked it!

Here is what I did:

I laid celery stalks and baby carrots on the bottom of the slow cooker.  I used my favorite chicken seasoning (remember my pantry necessities post ?) all over the chicken. I left the skin on because the skin will keep the chicken moist while cooking.  I placed the seasoned chicken into the slow cooker.  I then cut up one whole onion and laid the slices all around the chicken.  I then shut the lid!  

All done.  Silly, but I was nervous.

The waiting began.  

How long do I cook it?  Will it be raw in the center?

At 11:30 am I left the chicken alone in the slow cooker on high heat.  It started smelling so delicious!  I was so excited, but worried too.  After about 6 1/2 hours at 5:15 pm we were ready to dive in.

Gary skinned and de-boned the chicken and it tasted just like a rotisserie chicken from the deli!  Actually we could barely get the thing out of the slow cooker it was so tender.  It fell right off the bone.

Success!!

We ate the chicken with stir fry veggies and rice.  It was a great meal and now I have left over chicken for another recipe.  Maybe I'll make chicken salad.

I think I am a big girl now and I will not stress out about chicken any more.  I am bigger than any chicken.  My slow cooker and I can conquer any meat.  I know I am a goof, but y'all love that about me.

Have a great Wednesday!

slow cooker oatmeal

Lately Hayden has been loving oatmeal.  He asks for it every day!

I love making this recipe and watching the kids devour it in the mornings before school.

It is easy for me to prep at night while I'm making their school lunches.

You should give it a whirl!

Here is what you will need:

3 apples peeled and cubed  

(I only use 2 1/2 apples.  I eat half an apple while prepping the oatmeal)

3 cups of oatmeal

 (I use Quaker quick oats)

5 cups of water

1/2 cup brown sugar

a couple sprinkles of cinnamon

1 tsp vanilla

Place a slow cooker liner in your slow cooker!! 

Here is what you need to do:

Layer the apples on the bottom of the slow cooker.

Sprinkle with cinnamon sugar and vanilla.

Pour oatmeal over the apple mixture and then top with water.

Put the lid on and walk away. I don't stir it at all and I never open the lid after I add the water.

I prep this before I sit down to watch TV in the evening.  I prepped this at around 8:00 and then just let it sit until I went to bed.

Last night I went to bed around 11:00.  I turned the slow cooker

to low and turned it on for the night.

We wake up around 6:30am and eat at around 7am.

So it ends up cooking for about 7 hours on low.

It's that easy!

It isn't the prettiest oatmeal I have ever seen, but the kids ate it this morning.  

See the big chunks of apples...

Pink puppies have to eat too you know...

Bear Bear needs a drink of OJ.

"All done mommy, Can I have mo?"

Hayden is on his third bowl today.

If you use the slow cooker liner it is easy to clean up.  The first time I made this I couldn't get my slow cooker clean.  I had to purchase SOS pads.  SOS pads with the lavender scent are amazing!

I hope you have a great Wednesday!

Brown Sugar Pork Tenderloin

I made a pork tenderloin in the slow cooker today and it was so good!

This is what I had on hand:

3-4 pound pork tenderloin

garlic salt

pepper

1 cup brown sugar

1 TBS Dijon mustard

1 1/2 TBS balsamic vinegar

a few shakes of cinnamon

This is what I did:

I washed a 3 1/2 pound pork loin.  I sprinkled it with garlic salt and black pepper and then I rubbed it down.  I stabbed it a million times with a fork so the flavors would seep in.

I took 1 cup of brown sugar, 1 TBS Dijon mustard, 1 1/2 TBS balsamic vinegar and a few sprinkles of cinnamon in a large bowl.  I mixed it all up with a spoon and then rolled the loin in the mixture until it was fully coated.  Then I put it in the slow cooker and cooked it on low for 5 1/2 hours.

It was amazing!

How about that for a quick and easy recipe post?!

Now I am headed to watch Parenthood....It's only one of the best shows on TV right now!

Salsa chicken

Guess what?

One of my favorite things to do is browse recipe websites. 

Have you visited FoodGawker.com?  

Oh me, oh my!  Sometimes I browse recipes until my eyes glaze over.  I know that is unhealthy. heehee!

  I love getting ideas of new things to cook for my little family.  

You know this about me, I have said it a million times.

I found this recipe while browsing...you guessed it...Pinterest.  

I feel like a broken record...haha!  I am a little addicted to Pinterest.  I could be addicted to much worse things right?! heehee!  

I know this recipe has been posted on twitter and several blogs, but I also know many of my readers don't read other blogs or have the twit.  So, I am sharing it with y'all! 

I made it and we all loved it.  I have to say, I usually ALWAYS change recipes I see online.  Sometimes I don't have the ingredients so I wing it using what I have.  Or in this case...I am not a fan of cream of chicken soup.  I will use it, but not often.  The thought of bits of chicken floating around with cream in a can just doesn't sound good to me.  I know the same is true for mushroom soup...there are mushrooms in cream, but it just doesn't seem weird to me.  ha ha!  If other people cook with it I'm good with it.  I do use it, but anyway, on to the recipe:

Ingredients ~

4-6 boneless skinless chicken breasts

1 can of cream of mushroom soup

1 cup of salsa (I used Texas Longhorn salsa)

1 package taco seasoning

1 cup sour cream

Directions ~

Place the chicken breasts in the slow cooker.  In a bowl mix soup, salsa and taco seasoning.  Pour over the chicken breasts.  Cook on low for 4-6 hours.  The chicken usually shreds on its own.  It is just so tender, but if necessary shred the chicken and return it back to the slow cooker.  Stir in sour cream and heat for another 10 minutes.  {the chicken pictured above is not shredded.  I cooked the breasts less time than recommended.}

I served it with Spanish rice and slow cooker "charra" beans.  The chicken wasn't too spicy, but the sauce has a kick to it.  The kids thought it was to spicy.  The 'spice' can be toned down with a milder salsa. The rice I made is called Mahatma Spanish Rice.   It was the first time I made this brand of Spanish Rice and it was good!

But anyway, back to the sauce...

This sauce is so good.  I am planning to make it and pour it over chicken enchiladas.  

Can you imagine?  

Yum!  I actually think I can cook this just the same in the slow cooker.  Then shred the chicken and roll it into tortillas and then pour the sauce on the tortillas and add some shredded cheese. I dunno I'm thinking out loud, but I just love all the different ways I can make different recipes.  

I love to experiment with food and I am so thankful for a husband that eats what I cook. 

BUT ... He has some really great food ideas too.  Gary is the 'left over' idea king.  I always joke with him about being a bachelor at heart. {In my opinion bachelors don't eat pretty food, they just eat whatever they have on hand.}  He has been known to get up in the morning, fry an egg and pour the Salsa chicken sauce over it on a bed of tortilla chips.  

We never have wasted left overs in this house.  We once had leftover hamburger helper and eggs for breakfast.  If you ever need leftover ideas Gary is your man :)

So thanks for listening/reading my food rants! 

I hope you have a great Monday....Don't forget to add this recipe to your meal plan for the week or next week :)

Crockpot recipes ~ Tuesday's List

I love using my slow cooker.  I have a million slow cooker recipes and it was so hard for me to pick just a few, but I did and they are below.  These are recipes that I have cooked, and love!  I try to only post recipes I have tried. {click on the recipe title to read more about it} Enjoy ;)

Sweet & Saucy Ribs

1 slab of pork baby back ribs (mine was about 2 lbs)

1 teaspoon black pepper

2 1/2 cups of barbecue sauce

1 (8oz) jar of cherry jam

1 TBS of Dijon mustard

1/4 tps salt

Rub pepper over ribs. Cut into 2 rib portions; place in slow cooker.

Combine barbecue sauce, jam, mustard, and salt in a bowl.

 pour over ribs.

Cover and cook on LOW for 6-8 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

French Onion Soup

4 large onions {I used red onions}

¼ cup butter

1 tbsp.flour

6 cups low sodium beef broth

½ to 1 tsp. Tabasco

Toasted French bread

Mozzarella cheese, shredded

Saute onions in butter until transparent. {in a skillet}

Add flour; blend well. Put in slow cooker.

Add beef broth and Tabasco.

Cook on low 7-9 hours or high 4-5 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crock pot Bock Bock

3-4 boneless skinless chicken breasts

1 packet of taco seasoning

1 can of rotel...do not drain!

It doesn't get any easier that this:

Rub the chicken with taco seasoning, place coated chicken in crock pot. Sprinkle remaining seasoning packet in the pot. Pour the rotel on top! Put the lid on and wait for 4-5 hours....I check it...I'm just that way. You shouldn't open the lid...but anyway.

Jump on over to Jessica's place for more Crockpot recipes.

do you make your own refried beans?

we love refried beans. to me homemade beans are better than those from a can. but can they really be called refried if i never fry them?

here is the recipe i use when i make them:


i throw 2 cups of beans into the crock pot. cover them with water. i add 1/2 and onion {halved so i can scoop it out later} i eyeball salt, pepper and cumin. i add 2 tbs of minced garlic and sometimes fresh seeded and chopped jalapenos {if i have them on hand.}





i let the beans cook until soft, maybe 5 hours or so. then i strain them reserving some of the bean juice. i mash 'em up with a potato masher, or if i have the energy i'll use a hand mixer to whip them up. if necessary i will add some of the reserved bean juice.

these beans go so fast in our house. i love them on a tostada shell with cheese, lettuce, tomatoes and salsa. hayden and layla like them on a tortilla with sour cream, cheese and guacamole. gary likes them on chips with cheese and jalapenos.

** 1/2 cup of pinto beans is 2 weight watcher points. delicious and filling.