Tag Archives: Recipes

Stuffed Red Peppers

For me, the best kind of recipes are those someone else shares with me and by the time I’m done listening to how it was made and how it tasted I am begging for the recipe.  Does that ever happen to you?

Tuesday at work by friend Bob was telling me about some stuffed red peppers he made. He got the recipe from his neighbor.  OMG! They sounded so delicious I decided a stop at the store on the way home because I made them last night!

Red Peppers in pan

Ingredients

Stuffed Red Peppers

  • 1 package ground turkey
  • 3/4 cup white rice
  • 1/2 cup to cup of red sauce (your choice)
  • 2 eggs
  • spices as you like
  • grated cheese (optional)

Cut the tops of the peppers and scoop out the insides.  Cut a small hole in the bottom as well.  Rise insides of peppers with water, then turn upside down on a paper towel to drain.

Mix the meat, rice, sauce and spices together .  Place peppers in a glass pan and stuff with meat and rice mixture. (Confession time, I forgot the eggs, but they were still moist).

stuff

Pour remaining sauce over the top.

sauce on top

Bake in a 35o degree pre-heated oven for 1 hour.  Add cheese on top and melt before removing the peppers from the oven.

Red Peppers in pan

Another confession.   For some reason, probably because I didn’t write it down,I cooked them on 325.  Do Not Do This!  I had to cook them longer to get the rice to cook! Smile  At any rate, they were delicious!  I hope you try them and remember to correctly follow the recipe.  lol

-renee

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Crockpot Cookin: Chicken Cordon Bleu {Fake}

Hello.  With the holiday craziness upon us for the next 5-6 weeks, it’s nice to have some easy, quick, fall-back recipes and what better way then to prepare your meals when you can, in the crockpot.

Today I’m sharing how to make Chicken Cordon Bleu, fake style, in the crockpot.  This took minutes to prepare and turned out pretty yummy, even though I didn’t exactly follow the recipe.

Ingredients

You’ll need:

  • 6 boneless skinless chicken breasts
  • 6 pieces sliced cheese (the recipe calls for swiss, I used what was in the fridge, colby-jack)
  • 10 oz can Golden Mushroom Soup (I used two cans as I wanted more of the sauce)
  • 3 Tbsp water ( I used 6 with the 2 cans of soup)

Pound the chicken breasts flat.  Place a slice of cheeses in the middle of each breast, fold in half and toothpick in place. Put in the crockpot.  Note:  my chicken breasts were still partially frozen so I laid them as they were in the crockpot and placed slices of cheese on top.  Either way, mix the remaining ingredients together.  I added some baby carrots for fun.  Pour the mixture over the top and cook on low 5-6 hours.  You’ll just  have to test the chicken depending on your crockpot.

In the Pot

Cook some rice to go along with it.  My hubby loved it and this was definitely simple!

Chicken Cordon Bleu Final

What have you been cooking in your crockpot?

-renee

Crockpot Cookin: Meatloaf

Now this is over the top, right?  Meatloaf in a crockpot?  I was pretty skeptical too until I came home from work one day and my hubby had made it for dinner.  The meatloaf was so moist and tasty.  I just had to make it again and share it with you.  I will preface this post by saying I didn’t exactly follow all my hubs directions.  Although it was extremely tasty I could of done better.  But don’t let me stop you, try it and experiment!

The Ingredients…

Ingredients

  • 2.5 pound 7% lean ground beef (confession, I used meat with more fat and it was too moist)
  • 1 sweet onion, chopped
  • 1 cup of bread crumbs (use a little more if it’s not sticking together well)
  • 3/4 cup brown sugar
  • 3/4 cup catsup
  • 2 eggs, beaten
  • season to taste

Mix it all up and shape into a loaf…

Mix and Shape

Line the crockpot with foil and place the the meatloaf on top.  Reshape the loaf as needed so it’s not touching the sides of the foil.  Cook on low 4.5 – 5 hours.

In the Crockpot

Ummm, yum!  Remove by lifting the foil out and placing the loaf on a platter.

Done

Let sit for a few minutes before slicing.  And please, don’t say bad things about the way it looks.  It’s really scrumptious and makes great sandwiches the next day.

Sliced

Enjoy!

-renee

On The Menu Monday

House of Hepworths

October 2012 Monthly Recap

Happy Friday!  Before November slips away I wanted to revisit October in one fell swoop.

Oct Monthly Recap Collage 1

I really strrrrrectchhhhed out the Fall decor posts!

Fall Floral

Before and After Dollar Store Pumpkins

Fall Porch

Fall on the Mantel and In the Kitchen

Fall: Dining Room and Entry

Oct Monthly Recap Collage 2

Hanging Pictures with the Incredible Hook

Glossy Black Side Table

Decorative Cell Phone Boxes

Bridal Shower

October Recap Collage 3

Organized Recipe Cupboard

The Divot Diary 10.12.2012 and The Divot Diary 10.31.2012

Pumpkin Turkey Chili

Same Hutch, New Look

Oct Rcap Collage4

Words To Live By Part 3

DIY Painted Pinecones

Wall Stripes and Pics

Hoping your weekend is fabulous!

-renee

Overnight French Toast – Ummm…Yum!

Way, way way back in 2010 I posted a recipe for Overnight French Toast…..without pictures!  Can you imagine?  This is such an awesome recipe and in my house it’s a breakfast favorite for all special occasions; first day of school, birthdays, overnight guests, Christmas morning, and most recently, my son and his gal came home from college for a couple of days.

Breakfast

OVERNIGHT FRENCH TOAST

In a small saucepan, melt ½ cup butter and mix with 2/3 cup brown sugar and some cinnamon (the amount is your choice.  I like lots!). Pour into the bottom of a 13×9 or 15×10 inch pan. Place thick sliced bread over the top of sugar mixture (as many as you can fit, make it snug). Mix three eggs and ½ cup milk. If using a 15×10 pan increase the milk to 1 ½ cups. Pour over the bread. Cover and refrigerate overnight. Let pan come to room temp or put in cold oven. Bake at 350 for 30 minutes. To serve, flip each piece over onto plate sugar side up.  Oh and it is yummmmmyyyyy!

A couple of hints from making this many years……Do not use sourdough bread. I’ve used both French and ciabatta and its better to slice your own bread.  I prefer one slice to be at least as thick as two pre-sliced pieces of bread combined.

Overnight French Toast tastes great alongside a bowl of fresh strawberries and crisp bacon. Be sure to make 2 pans – it won’t go to waste. Here’s a hint.  After breakfast leftovers are best stored by fliping  the pieces over so the sugar side is up before refrigerating.

French Toast

French Toast 1

Breakfast

Share it with your family!  Do you have any food traditions?

-renee

I’m linking up to the House of Hepworths link party.  Stop by to see all the recipes!

http://www.houseofhepworths.com/2012/11/07/hookin-up-with-hoh-124/

Organization – The Recipe Cupboard

Do you have a place you keep all your recipe books, food magazines and recipe box?  I do and it gets so messy so fast.

Wonder what lurks behind this door?

Outside Recipe Cupboard

Here it is…

Inside Cupboard

It will always be a bit messy.  I’ve accepted a little organized chaos inside the recipe cupboard.  The good thing is I can find whatever I need.  I created an inventory list and it’s taped inside the cupboard door.

Cupboard List

Need a recipe?  I know which cookbook it’s in!  How do you organize your recipe collection?

-renee

Crockpot Pineapple Chicken via Pinterest

Since I was busy all weekend I wanted something easy but yummy to cook.  What an opportune time to check out  Pinterest for a recipe.  I found it on my Crockpot Cookin board.  Crockpot Pineapple Chicken via Six Sisters Stuff.  So simple using frozen chicken breasts, canned pineapple, soy and teriyaki sauce and red pepper flakes.  For full recipe and instructions click here.

Place all the ingredients in the crockpot and cook on high for approximately 4-6 hours.

043

Using a fork, shred the chicken into pieces.  It will pull apart so beautifully.

053

Serve over rice.

054

We had this for dinner a second night, but instead of having rice with it I used it as the filling for lettuce wraps.  Wqually delicious.  Do you have a good recipe to share that you cook in the Crockpot?  Please share.

-renee

Beef On A Hoagie

New Years Day was pretty much a sit-around day for us; no self-set expectations or chores.  I stalked the recipes cooked  by Ree @ Pioneer Woman and found one she called Basic Drip Beef.  I changed it up a tiny bit mostly the seasonings and I cooked it in the crockpot instead of in a big pot on the stove.

Here’s the ingredients as Ree shared them:

  • 1 whole 2.5 to 4 pound chuck roast
  • 1/4 cup butter
  • 1 whole large onion, sliced thick
  • 3 cloves peeled garlic
  • 1/2 cup Soy sauce
  • 1 cup Sherry (cooking sherry ok)
  • 1/2 tsp salt
  • 4 cups water
  • Deli rolls, toasted and buttered
  • Optional: Rosemary, thyme or other spices

Roast Beef Sandwich 001

I sliced the onions a bit smaller since my son is not an onion lover and since somehow my cupboard was bare of any thyme and rosemary, I used some steak seasoning and Lawrys salt. In the picture you’ll see some crushed red pepper flakes but I decided against it.

Saute the onion and garlic in a pan with butter until soft.  Toss in the crockpot and place the chuck roast on top of the onions.  I used two smaller roasts to get to the 4 pound mark. Add all other ingredients.  I cooked for about 4 hours on high and 2 hours on low.

Roast Beef Sandwich 002 Roast Beef Sandwich 003

Use two forks and break down the roasts until meat is shredded.  Toast some hoagie rolls.  Place meat and provolone cheese on roll and broil until melted.  I also added some sautéed mushrooms leftover from New Years Eve steak dinner.

Roast Beef Sandwich 004 Roast Beef Sandwich 006

You can serve with a bit of the juice for dunking.  It needs a bit of stirring, sorry.  But regardless, it was delicious and I will definitely make again.  Thanks Ree!

Roast Beef Sandwich 007

What kind of homey food have you made lately?

Renee`

Linking up to Home Stories A2Z @ http://www.homestoriesatoz.com/2012/01/tutorials-tips-link-party-41.html