Southwest Chicken Skillet Dinner

This is just going to be one of those “down and dirty” kinda posts, meaning we are going to get to the recipe rather quickly without a lot of commentary LOL. I made Southwest Chicken Skillet for dinner last night and my friend put … Continue reading

Baked Brat and Kraut Rollup (aka Summer Wrapped in a Little Bit of Heaven)

Beer Brats and Sauerkraut are a summertime favorite at our house.  This recipe combines those two ingredients along with another wonderful tasty treat…. puff pastry. This is like Summer wrapped up in a little bit of heaven. I found this … Continue reading

Angel Hair Pasta With Bacon & Tomatoes

Every year at Christmas, one of my best friends and I, exchange one fun gift. It is not something that one “needs” it is something that one either “wants” or just something off the wall. This year I received  Michael … Continue reading

Sassy Slow Cooker Beef Stew

The days are getting shorter, and even here in North Carolina, the  weather is getting a bit chilly.

These are the perfect days for a nice hearty dinner done in the crock pot.

This stew is not only easy to make but it will keep your family, yes even the kids, coming back for more. This beef stew recipe absolutely has a kick and more vegetables than your kids will ever guess. This is awesome with a hearty crusty bread.

Just a note about the V8 Juice. I use the Hot and Spicy which is what makes this “Sassy”. If you don’t like as much spice, feel free to use one can regular V8 or just swap out both cans for the regular.

I hope you and your family will enjoy this as much as mine does.

Please be sure to share your stories and comments with us.

Make it a great day!!!

Tracey

 

beef stew

 

Ingredients

1 Package Stew Meat

4 Carrots

3-4 Russet Potatoes

1 Small Package Frozen Peas

2 – 11.5 oz Cans Hot & Spicy V8 Juice

1 Envelope Onion Soup Mix

1/2 Cup Flour

1/4 tsp Cayenne Pepper

1 tsp Garlic Powder

1 Tbls Olive Oil

1 Bay Leaf

Salt & Pepper

Nonstick Cooking Spray

Directions

In a resealable plastic bad add flour, Cayenne Pepper and a pinch of salt and pepper. Add stew meat and shake to coat all pieces.

Warm Olive Oil in a frying pan over medium heat, add coated meat browning on all sides.

While meat is browning, peel potatoes and cube and chop carrots into chunks.

When meat is browned, place it into crock pot which has been sprayed with non stick spray.

Add Potatoes, Carrots, V8 Juice, Onion Soup Mix, Garlic Powder, Bay Leaf, Salt and Pepper (to taste).

Cook on low for 7-8 hours or high for 4-5.

Remove Bay Leaf

Stir in  Peas about 5 minutes before serving. They will be warmed through but not mushy.

Enjoy!!

 

El Conquistador Taco Salad

Well as most of y’all know we call my husband “El Conquistador” (ok truthfully he named himself that and it just kind of stuck LOL).

Well there are certain things that he grew up with that he absolutely loves, much like the rest of us. So for the last 11 years when he would talk about some sort of food or meal that he had in his youth, I will call his Mama and ask her for the recipe or how to make it.

That is how this Taco Salad recipe came about!

As his Mama tells it, this was just something she mixed up for PTA luncheons, big family get togethers, cookouts or just for a quick family dinner. She can’t figure out what is so special about it but says that everyone always wanted her to make it.

El Conquistador actually likes this the day after it is made. He likes the way the corn chips soak up the dressing and get a bit soft.

Enjoy!!

Make it a great day!!!

Tracey

Darlenes Taco Salad

Ingredients:

Salad

1 Head Iceberg Lettuce, torn
1 bunch green onion, sliced
1 lb. ground beef, seasoned with cumin, salt & pepper, browned (sometimes I just put a packet of taco seasoning in when I brown it)
1 large fresh tomato, diced
8 oz. cheddar cheese, shredded
small can diced green chilies, drained
1 reg. sized corn tortilla chips, slightly broken

Sauce
1/2 cup Taco Sauce
1/2 cup ketchup
1/2 cup mayo

Directions:

Mix all salad ingredients together in a big bowl

In a small bowl mix all sauce ingredients together

Add sauce mixture into salad and mix to combine.

Mouthwatering Mississippi Pot Roast

If you are tired of the same ol’ pot roast have I got something to not only shake it up, but absolutely ROCK your world.

I know I know, that might be overdoing it a bit, but honestly this little ol’ recipe truly excited both my family and myself.

You see, I am kind of a creature of habit when it comes to some things. Sadly, one of those things was my “Pot Roast”. I always fixed it with the tried and trued onion soup mix, cream of mushroom soup, throw it in the slow cooker method. Don’t get me wrong, it was and still is delicious this way. That being said, I don’t think it was doing anything fantastic for my family.

On my son’s birthday this year, I happened upon a recipe from Sweet Tea and Cornbread . 

I wanted to do something really spectacular for this dinner, seeing as my son was turning 18. Boy howdy, did I find it!!! Now I will admit that I tweaked this just a bit, but it is basically the same recipe.

There is one thing that I want to explain before y’all start looking at the ingredients thinking we’re nuts. It calls for not only pepperoncini rings but also jalapeno rings. Don’t let it freak you out and absolutely do NOT leave them out. These do not give hardly any “heat” to the dish and they basically melt into the gravy. If you are concerned about the jalapenos, use just a few less but make sure you use at least some. I bought the bottled, already sliced jalapeno and pepperoncinis and just divided them up among some small zip lock bags based on what I use for each roast and threw them into the freezer.

I can’t wait for y’all to make this roast. Please please please come back and let us know what you thought of it!!!

Make it a great day!!!

Tracey

Mouthwatering Mississippi Pot Roast

ingrediants in slow cooker

Ingredients:

  • 3-4 pound Pot Roast (I use Chuck)
  • 1 envelope of ranch dressing mix (I just get the store brand)
  • 1 envelope of au jus mix
  • 1 stick of butter
  • 1 – 2 cloves minced garlic (I use the already minced in a jar that I keep in my icebox)
  • 1 tablespoon fresh ground pepper
  • pepperoncini pepper rings (start with 8 to 10 rings and adjust based on your preference)
  • jalapeno pepper rings (start with 5 to 6 rings and adjust based on your preference)
  • 1/2 cup water

Directions:

Spray your slow cooker with nonstick cooking spray or use a slow cooker bag.

Place roast in slow cooker

Add ingredients on top of roast in this order

  1. Pepper
  2. Garlic
  3. Ranch Dressing packet
  4. Au Jus packet
  5. Both types of Peppers spread out over roast
  6. Place the stick of Butter right on top

Cook on low for 8 hours.

Half way through the cooking process I flip the roast and add a half cup of water. If you are making this in the morning and will not be home to flip, no worries. Just add the water in the bottom of the cooker before placing the roast in and just spoon the gravy over the roast before taking it out of the slow cooker to serve.

This will be so tender and falling apart. The gravy is to die for so be sure to spoon some over the meat when you serve it.

I just made some mashed potatoes and peas to go with ours but this would also be good over egg noodles or even rice.

Enjoy!!!

pot roast plated

Salad In A Jar

I love salads, I admit it!

My problem is that when I am hungry, I don’t want to take the time to wash everything, cut everything up, mix the dressing etc..

Well here is the perfect solution…

SALAD IN A JAR

I know, who knew this could be so easy LOL.

There are so many combinations that can be used here. I have included a recipe for those just starting out but you can make any combo that you can think of.

Make up these little puppies on a Sunday night and you will have a salad for the next 5 days. Just grab one from the frig and shake when you are ready for lunch. It’s that easy!!!!

The key is to make sure that the lettuce, spinach or whatever other greens you decide to use, do not touch the salad dressing. Make sure that you layer ingredients so that the salad dressing is on the bottom and your leafy greens are at the very top.

I use canning jars to make these.  If you don’t have canning jars, you can use any jar that has a tight sealing lid.

For y’all that made that New Years resolution to eat healthier, this is a perfect lil helper!!

Enjoy!!

Make it a great day, you deserve it!!

Tracey

salad in a jar

Balsamic Vinaigrette

Recipe from Creative Kitchen Adventures

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper

Directions
Place all ingredients into a small jar (canning jar). Anything with a lid works well.
Shake to mix thoroughly. Stores in fridge for 1-2 weeks.

Salad

Makes 2 salads (Salads pictured were made in 32 oz mason jars)

1 cup cooked quinoa
2 big handfuls spinach
1 cup chopped mushrooms
1 cup cherry tomatoes
1/2 red onion, diced
4 tbsp balsamic vinaigrette

Layer the ingredients in the jar as follows:
dressing
onion
mushrooms
tomatoes
quinoa
spinach

Make-Ahead Meals for Busy Moms

Shrimp Scampi Risotto

Looking for something delicious, easy and warming for dinner tonight?

Well here it is…..Shrimp Scampi Risotto!!

Now don’t freak out. I know many people hear the word “risotto” and think it is difficult to make. I promise, it’s not at all. It does require you to be an active participant however, so this is not a good idea for dinner parties.

For those of you that don’t know, risotto is made with Arborio rice. This can be found in most any grocery store and even at Target.

Feel free to add all different types of things to this. I usually add frozen peas, however, I figured out during the cooking process that I was out of them LOL.

Once you make this recipe and get the hang of risotto you will be making up your own delicious combinations and recipes in no time.

Make it a great day, you deserve it!

 

Tracey and Aileen

 

shrimp rissoto

 

Ingredients

6 Cups Chicken Broth

4 Tablespoons Butter

4 Tablespoons Olive Oil

1 Cup Minced Onion

3 -4 Tablespoons Minced Garlic

1 Cup Parmesan Cheese

½ to ¾ Bag Frozen Cooked Salad Shrimp

1/2 Bag Frozen Peas, Corn or Green Beans (or any other frozen veggie you want)

Salt and Pepper To Taste

 

 

Directions

 

  1. Heat broth in medium saucepan over Medium heat until hot but not boiling.

 

  1. In a separate larger pan (I use my soup pot) heat butter and olive oil over medium high heat. Add onion and garlic. Cook and stir until tender.

 

  1. Add rice and stir for about 3 minutes

 

  1. Add 1 cup of heated broth. Continue stirring until liquid is absorbed, about 2 minutes.

 

  1. Stir in remaining broth 1 cup at a time making sure liquid is mostly absorbed before adding the next cup.

 

  1. Stir in Parmesan cheese

 

  1. Add shrimp, stirring to mix them throughout the risotto. (This is also where I would add my frozen peas, corn or green beans)

 

  1. Remove pan from heat, cover and let sit for approximately 5 minutes to warm shrimp through.

 

  1. Add salt and pepper to taste

 

  1. Enjoy!!!!

 

 

 

 

 

Make-Ahead Meals for Busy Moms