It was one of those days and I needed to get dinner on the table fast. I didn’t want to have to go out in this cold to the grocery store so I used what I had on hand. This recipe turned out wonderful and I am going to have to cook this one again! The recipe below serves 2 people so if you need it to serve more then increase it accordingly.
1 pound of round steak, cut into 4 pieces
2 tablespoons coconut oil
3 slices of turkey bacon
1 onion, sliced
1 package of baby carrots
4 small russet potatoes cut into fourths
1/2 cup cooking sherry (or dry red wine if you have it)
1 tablespoon dry parsley
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
2 tablespoons cornstarch
Press the Brown button on your pressure cooker. If you don’t have a brown function then do this part in a skillet. Put 2 tablespoons of coconut oil in bottom of pressure cooker. When the oil melts put the round steak in. Brown the round steak and then place it on a plate. Put bacon in pressure cooker and brown the bacon. Add the cooking sherry and deglaze the pot. Turn the brown function off. Return the steak and collected juices to the cooker. Add the remaining ingredients except for the cornstarch. I added some a little extra water too, maybe 1/4 cup. Lock the lid in place and set to high pressure for 20 minutes. Let pressure release. Remove the lid. In a pyrex measuring cup place 2 tablespoons of cornstarch and some of the hot gravy in and stir it up. Pour it in the cooker and stir until the gravy gets thick.
4 chicken breasts (thawed)
1 box of Stove Top Stuffing mix
1/2 cup sour cream
1 can Cream of Chicken soup
1/4 cup water
Put chicken in slow cooker. Pour in stuffing. Mix sour cream, soup and water. Pour in and cook on low for 4 hours.
Note: The dressing turned out somewhat dry. I might try making the dressing instead of pouring it in dry.
This is a basic recipe for meatloaf. I dressed it up a little though. I didn’t have 1 1/2 pounds of ground beef in the freezer but I did have 1 pound and I found 1/2 pound of ground veal. Mixing two different meats together was really good. A 1/2 pound of ground pork would be good too! The thought of adding 1/2 pound of venison crossed my mind but I decided not to since I like to eat venison with spicier ingredients to hide that wild taste. Some people probably wouldn’t mind it though. I put everything else in the meatloaf as the recipe calls for except I had 1/2 of a green and red bell pepper leftover in the refrigerator that just seemed to be crying out to me. So I chopped those up and put them in the meatloaf. Most leftover veggies go well in meatloaf. This recipe was enough for supper for hubby and I and then sandwiches for lunch the next day. Half of the meatloaf was still leftover so I put that in the slow cooker spaghetti the following morning. This meatloaf could easily feed a family of 4 with enough leftovers to make spaghetti the next day minus the sandwiches. I served the meatloaf with mashed potatoes and gravy and peas. Yummy!
1 1/2 pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs or cracker crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoon prepared mustard
1/3 cup ketchup
Preheat oven to 350 degrees F. In a large bowl, combine the beef, egg, onion, milk, and bread or cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or form into a loaf and place in a lightly greased 9×13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F for 1 hour.
I must admit, this is one of the best recipes for spaghetti that I have had. It is quick and easy and is ready when I get home from work. It is the best ever. Serve with some parmesan cheese sprinkled on top and some garlic bread. This is so good to come home to after a long day at work!!
1 pound ground beef (I use leftover meatloaf in this so I don’t have to cook it. I serve meatloaf the day before.)
1 tablespoon dry minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 (8 oz) can tomato sauce
1/4 teaspoon each mace, allspice and pepper
1 (4 oz) can sliced mushrooms, drained
3 cups tomato juice
4 oz. dry spaghetti broken in 4 inch pieces
Brown ground beef well in skillet and place in slow cooker. Add all remaining ingredients except dry spaghetti and stir well. Cover and cook on Low for 6-8 hours. (High for 3 1/2 hours) Turn to High the last hour and stir in dry spaghetti.
This is another old recipe that I have used for years. Having a fisherman in the family has caused me to collect lots of fish recipes. I am not sure where I got this recipe from. The whole family loves this recipe and it is quick and easy.
1 package (16 oz) fish fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 package (1 1/8 oz.) Hollandaise sauce mix
1 can (16 oz) whole green beans or 1 can asparagus
1 can (2.8 oz) French fried onions
Thaw fillets. Sprinkle both sides with salt and pepper. Put in ungreased 11x7x1.5 inch pan leaving a space in center. Dot with butter. Cook uncovered 15 minutes at 375 degrees. Prepare sauce mix as directed on package. Remove fish from oven. Place beans or asparagus in center. Pour hollandaise sauce over vegetables; sprinkle with paprika. Sprinkle onions over fish. Cook until fish flakes easily; about 5-7 minutes.
This is a good quick skillet dinner to cook on those busy weeknights. I have been coming home late from work and I can get this on the table pretty quick after I get home from a long day’s work.
Creamy Spinach and Sausage Pasta
6 oz. smoked sausage, sliced
1 tablespoon olive oil
1 medium onion, diced
1 (14.5 oz) can diced tomatoes with chilies
2 cups chicken broth
8 oz. pasta (any pasta, I used elbow macaroni)
3 cups fresh spinach
1 cup (4 oz) shredded monterey jack
1 whole green onion, sliced (optional)
Thinly slice smoked sausage and add to skillet with 1 tablespoon olive oil. Saute sausage until brown. Drain fat. Dice onion and add to skillet. Saute until onion is soft. Add can of tomatoes with chilies and the chicken broth. Stir to combine and dissolve any brown bits off bottom of skillet. Add uncooked pasta and make sure it is submerged in liquid. Place lid on skillet. Bring to a boil. Turn heat down to low and simmer 10 minutes or until pasta is tender. Stir once or twice while cooking to prevent pasta from sticking. Stir in spinach, one cup at a time, until wilted. Keep heat on low. Sprinkle cheese on top. Heat until melted. Top with sliced green onion.
I make the bread dough in the bread machine. If I am cooking pizza on a day that I am at work then I set the bread machine to delay start so the dough will be ready when I get home. Eat one, freeze one!!!
Pizza Dough for 2 pizzas or 1-13×9 inch pizza
In the bread machine place:
1 cup water
3 cups flour
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 teaspoons yeast
Put on Dough setting.
Here is an easy no cook recipe for the Pizza Sauce. This is enough sauce for 2 pizzas or 1-13×9 inch pizza.
15 oz. tomato sauce
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 tablespoons tomato paste
Mix and spread over pizza. Top with cheese, pepperoni and mushrooms (or your favorite toppings). Cook at 425 for 25 minutes.
Note: Happy 2014!! I thought I would move this recipe to the front of my blog. I published this recipe a couple of years ago. This recipe turned out so good that I have been cooking it ever since. However, I have made a few changes to the recipe. I have been adding some sliced canned jalapenos to it. The amount you add is up to you and how much heat you can stand. And because I am lazy and don’t like to dirty an extra pan for the rice, I pour 1 cup of raw white rice into the crockpot about an hour before I intend to serve the dish. I also cook up a whole iron skillet of cornbread!! Yum-O
Oh me, Oh my—this is the most delicious batch of black eyed peas that I have ever made. I just made up this recipe as I went and it turned out wonderful! I was in a rush to get to work so I threw it all in the crockpot!!
1 pound dried black eyed peas
6 cups water
4 chicken bouillon cubes
1 ham bone
1 teaspoon minced garlic
5 leaves of collard greens chopped up
Soak the black eyed peas in water overnight. In the morning rinse and drain the peas. Put them in the crockpot and add 6 cups of water and the 4 chicken bouillon cubes. Stir. Put the ham bone in and garlic. Stir again and set the crockpot to cook on LOW for 8-10 hours. About 3 hours before serving, take out the ham bone and let the meat fall off the bone into the black eyed peas. Throw the bone away. Add the chopped collard greens and cook for 3 more hours. Serve with cornbread.
Note: I didn’t put any salt in this because the chicken bouillon and ham were salty enough. My family normally does not like collard greens but they ate it up in this recipe!
Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.
3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Perfect for Christmas morning served with some biscuits and orange juice.
This recipe serves 12 people, however if you have hungry boys it will probably serve 6.
6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers (or shredded Cheddar cheese)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 ounce cans (3 cups total) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.
We topped ours with some picante sauce. Would also be good with a dollop of sour cream on top too.