Tag: Recipe

Recipes

(Left Over) Mashed Potato Soup

Nicole
This is a really great way to use up extra mashed potatoes, or to pre-plan a second meal piggy backing off a side dish.  This really doesn’t cost much, and it’s easy. It literally took me ten minutes to put together. It’s a nice warm, hearty, and quick meal for a week night dinner. 

Ingredients

  • 3 (packed) cups of left over mashed potatoes 
  • 3 tbs bacon bits (do not use Baco’s)
  • 4  tablespoons  unsalted butter
  • 3 cans of carnation canned milk or about 4 1/2 cups of milk
  • 3  ounces shredded cheddar
  • Salt and pepper
  • 4 thinly sliced green onions (scallions)
  • Top with green onions, cheese, bacon bits, or all!

Directions:

  1. In a sauce pan melt butter 
  2. To the butter add bacon bits, and green onions cook until the green onions are soft 
  3. Add mashed potatoes to the pot and start slowly adding each can of milk one at a time using a whisk to mix together mixture in the pot. 
  4. Once each can is added and the mixture is well mix together bring to a boil, but continue to mix together so you don’t burn the soup. 
  5. Once the soup comes to a boil add the cheddar. 
  6. Add salt and pepper to taste at this point. 
  7. Turn down the temperature and simmer and serve when you are ready. 

Recipes

Crockpot Tangy Asian Meatballs

Nicole
I freaked out about 3:30 this afternoon when I realized I forgot to make the meatballs and stick them in the crockpot. I ran in the kitchen and put everything together in less than 10 minutes and put the crockpot on high. It’s super easy to put together. I put all the meatball ingredients in my Kitchen Aid and let go. Then I quickly rolled the meatballs and poured the sauce on top. I set my crockpot on high because I was running behind. I had everything in the house except the duck sauce so it didn’t cost much to make. By 7:00pm dinner was ready and fantastic. This recipe was a huge hit we didn’t have one meatball left over. Everyone raved about how wonderful they were, and the house smelled amazing too. This is now one of my favorite recipes. I found it on www.allyou.com and fell in love.

Ingredients

  • 1  pound  ground pork
  • 1/3  cup  panko bread crumbs
  • 3  scallions, white and light-green parts, chopped
  • 1  large egg
  • 1  tablespoon  soy sauce
  • 1  tablespoon  finely chopped fresh ginger
  • 2  cloves garlic, finely chopped
  • 1/2  cup  barbecue sauce
  • 1/4  cup  jarred Chinese plum sauce or duck sauce
  • 2  tablespoons  hoisin sauce

Preparation

  1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. 
  2. Roll into 1-inch balls.Mist slow cooker with nonstick cooking spray. Add meatballs. 
  3. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
  4. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Originally Found on www.allyou.com
Recipe Link

Recipes

Baked Chicken Chimichangas

Nicole



This is a really great recipe if you have pulled chicken that you need to use. I wasn’t sure if I would like it or not, but I actually loved it. Not only is it super easy it’s very flavorful, and filling. The original recipe can be found here.
Ingredients:

Directions:
  1. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  2. Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
  3. Fold sides and ends over filling and roll up.
  4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
  5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
  6. In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
  7. In a bowl, combine flour and cream until smooth and gradually stir into broth.
  8. Bring to a boil, cook and stir for 2 minutes or until thickened.
  9. Stir in chilies and cook until heated through.
  10. Top chimichangas with sauce.

Recipes

Simmered Cabbage

Nicole
Despite what you may be thinking I am not going cabbage crazy we just seemed to have a lot left over after New Year’s so I have been trying to find things to do with cabbage. I hate to waste things. This recipe is really good. The original recipe suggested adding sherry to it, but I found the sherry to make the recipe too strong. Sticking with only chicken broth is a much better option. 

Ingredients:

Directions:

  1.  Heat oil and butter in large heavy and wide saucepan or sauté pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
  2.  Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
  3.  Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  4. Taste and adjust seasoning, serve hot.

Recipes

Korean Potatoes

Nicole

My picture doesn’t look very appealing, but this recipe is really fantastic. I was very unsure about this recipe but the end results were impressive. If you don’t like sesame oil you might not like this recipe, but if you are a lover like me you will really enjoy this hearty recipe. 
Ingredients:
  • 2 -3 potatoes, peeled and diced
  • 1/2 onion, cut in bite sized pieces
  • 2 garlic cloves, minced
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon corn syrup
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1 -2 tablespoon olive oil
  • 1 teaspoon sesame oil

Directions:
  1.  Rinse potatoes to remove starch.
  2. Heat pan and add olive oil. Add potatoes and garlic and cook until the potatoes look a little translucent, and then add the onion. Keep stirring.
  3. Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated. If it needs more water, add some.
  4. When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.

Recipe Source