Cornbread waffles and Chilli

Cornbread waffles and Chilli

I first started with this Corn bread recipe I found on Food.com.   I changed it up a little bit for it to work in the waffle iron.  ( this recipe makes a lot.  I love to have left overs. We just warm up the waffles in the toaster)

• 2 1/2 cup milk
• ¹⁄2 cup butter melted
• 3 large egg
• 2 ¹⁄2 cups yellow cornmeal or  white cornmeal 
• 2 cup all-purpose flour ( use white whole wheat mixed with a little all purpose flour) 
• 3/4 cup sugar
• 2 tablespoon baking powder
• 1 teaspoon salt

Mix Milk , butter and eggs together. Then mix in the rest of the ingredients. Then cook in waffle Iron.   Add toppings. 

Topping Ideas:

Chilli

sour scream. 

lettuce

olives

cheese

tomatoes

Salsa Chicken

very easy to make. Everyone loved it.  I served it with the left overs from Cheesy Enchilada Rice Skillet.  

Salsa Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa

• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream 

Directions

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Cheesy Enchilada Rice Skillet

We just had this tonight.  Everyone loved it! It was an easy meal. I think it would be good  with chicken. Could substitute Quinoa for the rice. 

I ended up adding a can of  tomatoes and green chillies.

I got recipe here 

http://damndelicious.net/2014/09/17/cheesy-enchilada-rice-skillet/

Cheesy Enchilada Rice Skillet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Ingredients

• 1 cup uncooked rice ( I did 1 and a 1/2 cups of rice)
• 1 tablespoon olive oil (used butter)
• 2 cloves garlic, minced(I did 4 cloves)
• 1 small onion, diced( I used large sweet)
• 1 bell pepper, diced  ( I did yellow)
• 1 cup canned corn kernels, drained (I did a bag of frozen corn)
• 1 cup canned black beans, drained and rinsed
• 3/4 cup  mild enchilada sauce (I did full 10 oz can)
• 1/2 cup  mild green enchilada sauce (I did a full 16oz jar)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano(did 1/2 t)
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves
• I added a can of "tomatoes with green chillies

Instructions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with cilantro.

Chicken Taco Salad

I got this from the Pioneer  Woman's website.  I know it is basic, but I love it.  I have been using this blog to make my meal plan each week.  So I want to remind myself of this delicious salad.


Link: http://thepioneerwoman.com/cooking/2013/07/chicken-taco-salad/

Chicken Taco Salad

Prep Time:

 20 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

 FOR THE DRESSING:Ingredients

• 3/4 cups Ranch Dressing (bottled Is Fine)
• 1/4 cup Salsa (as Spicy As You'd Like)
• 3 Tablespoons Finely Minced Cilantro
•  Chicken
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
• 1/4 cup Vegetable Oil
• 2 Tablespoons Butter
•  SALAD:
• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
•  Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.

Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.

Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.

Serve it in individual bowls.

My families favorite Sloppy Joes

My kids Love this recipe!   I use to make it all the time.  I just found it again.  I will be making it this week!

Ingredients:

• 1 lb ground beef
• 2 -3 stalks celery, chopped
• 1 small onion, chopped
• 1 (8 ounce) can tomato sauce
• 1/4 cup ketchup
• 1/4 cup barbecue sauce (your favorite, we use Open Pit)
• 1 tablespoon firmly packed brown sugar
• 1 teaspoon dry mustard
• salt and pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vinegar

Directions:

1. 1
   In a large skillet, brown ground beef, celery and onion.
2. 2
   Drain the fat, who needs it?.
3. 3
   Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4. 4
   If Joes appear too'loose', leave cover off and let moisture evaporate.
5. 5
   Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Spaghetti squash spaghetti .

I am mostly adding this to the blog so I can remember it for a day I am looking for an easy dinner.

Ingredients
1 spaghetti squash
1 large jar of spaghetti sauce (I made my own sauce)
1 1/2 pounds of ground turkey.


Put spaghetti squash in the oven.  I did 350* convection oven for 20 minutes. It really matters how big your squash is.   If you use regular bake you will need to add more time.

Cook your ground turkey.  Add sauce.  

Take your cooked squash,  take a fork pull out the squash.  It should come out looking like noodles.

Serve squash with meat sauce on top.

Stuffed Cabbage Casserole

Here's a healthy and yummy dish I found on pinterest. If you can get through all the prep work (took longer than I like to spend when cooking but that's just me) then it's a pretty easy dish!

Just a few notes: When I made it, I only used one head of cabbage cuz really what am I going to do with the leftover half??

I left out the garlic  (I totally forgot about it), and halved the paprika and cheese (to make it a little healthier). Don't worry about it being too spicy, I couldn't even taste the paprika at all! Next time I will probably do the full amount of paprika.

Also, this would be a great way to use up leftover steamed rice and it would save you time! (Bonus!)



Kaylyn's Stuffed Cabbage Casserole
Serves 10

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste 
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups low-fat mozzarella cheese 

Instructions:

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and thelayer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Recipe and photo courtesy of http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html?m=1

Jamaican Jerk Pulled Pork Tostadas

I love recipes that I can throw together easily without a lot of ingredients. I came across this one on pinterest and it fit the bill! Oh and it's healthy too!

Ingredients

• 2-4 pork tenderloins (about 2.5lb total)
• 1 orange, juiced
• 2 cup beef broth (I used vegetable broth)
• 3 Tbsp Jamaican Jerk seasoning
• 10 corn tortillas
• 8oz cheese, shredded 
• Lettuce, tomato, guacamole, sour cream, etc for topping

In a large slow cooker combine broth with orange juice and jerk seasoning. Add pork. Cover and cook on low for 6-10 hours.

When ready, shred pork with two forks on a cutting board and return to juices (I shredded it right in my crock pot so no extra mess!).

In a 425 degree oven, bake corn tortillas on a baking sheet for about 10 minutes or until crispy. Remove.

To assemble, top tostada with pork (allow some of juice to strain off), shredded cheese and desired toppings.

It was delicious and made lots of leftovers for other recipes. Recipe courtesy of http://www.shugarysweets.com

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe 

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked
Directions:

1
Remove skin from the chicken and chop the meat.
2
Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3
Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4
Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5
When soup is finished, stir in egg noodles.
6
Season to taste and serve. Enjoy!

Lazy Slow Cooker Creamy Chicken Noodle Soup Recipe - Food.com - 144837

Golden Mushroom Pork and Apples (crockpot)

This is very simple.   I love crock pot meals. Makes dinner time much easier.

Golden Mushroom Pork and Apples

2 cans condensed golden mushroom soup

½ c. water

1 Tbsp. brown sugar (packed)

1 Tbsp. Worcestershire sauce

1 tsp. dried thyme leaves, crushed

8 boneless pork chops, 3/4 inch thick (about 2 lbs.)

4 large Granny Smith apples, sliced

2 large onions, sliced

Mix soup, water, brown sugar, Worcestershire and thyme in large slow cooker.  Add pork, apples and onions. Cover and cook on low for 8-9 hours (or high for 4-5 hours). Cut down recipe if using small crock pot.

Pork Chops Yum Yum

We love this one. It is easy and very good.
Ingredients:
2 -4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt



Directions:
1 Brown chops on both sides.
2 Place in greased casserole dish.
3 Mix all remaining ingredients and pour over pork chops.
4 Bake, uncovered, at 350 for one hour.


Read more: http://www.food.com/recipe/pork-chops-yum-yum-95222#ixzz1Tty7BD77

Calzone Pinwheels

Source: Taste of Home

I made these for a light dinner, but they'd be best as an appetizer. My husband requested we have friends over so I can make them again!

1/2 c. ricotta
1 tsp. Italian seasoning
1/4 tsp. salt
1/2 c. shredded mozzarella
1/2 c. diced pepperoni
1/4 c. grated Parmesan
1/4 c. chopped fresh mushrooms
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped onion
1 pkg. refrigerated crescent rolls
14 oz. pizza sauce, warmed

In small bowl, combine ricotta, Italian seasoning and salt. Stir in cheeses, pepperoni, and vegetables. Separate crescent dough into 4 rectangles and seal perforations.

Spread mixture over each rectangle up to 1/4 in. of edges. Roll up jelly-roll style, starting with short side; pinch seams to seal. Cut each into 4 slices.

Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.

Jo Mama's World Famous Spaghetti

Ingredients

:                                                                                        

Serves: 10-14

• I have always use a jar of sauce when I made spaghetti. My family is more exicted about spaghetti night now that I use this recipe. I only do half of this recipe. 
• Ingredients
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  2 lbs Italian sausage, casings removed (mild or hot)
•  (I use ground sausage)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes (this makes it pretty spicy. might want to cut back or not use it at all.)
• 
  
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (I didn't add this)
• 1 lb thin spaghetti
• parmesan cheese
Directions:
1In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

1. 2Add onions and continue to cook, stirring occasionally until onions are softened.
2. 3Add garlic, tomatoes, tomato paste, tomato sauce and water.
3. 4Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
4. 5Stir well and barely bring to a boil.
5. 6Stir in red wine.
6. 7Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
7. 8Cook spaghetti according to package directions.
8. 9Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese
   Found at food.com