POTATO SALAD with RED ONION VINAIGRETTE

POTATO SALAD with RED ONION VINAIGRETTE
2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley

  • Place potatoes in medium pot and cover with cold water.
  • Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
  • Toss onion with vinegar. Season with salt and pepper. Set aside.
  • Drain potatoes and run under cool water to cool.
  • Halve potatoes.
  • Whisk oil into vinegar mixture.
  • Add potatoes and toss to coat.
  • Fold in peas and Parsley.

SLOW COOKER PORK CHOPS & RICE

SLOW COOKER PORK CHOPS & RICE Yield: 6-8 servings
I think grams originally found this on a Campbell’s soup label and her version was always done in the oven, which is part of what makes it a filling, hearty, winter family meal. Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

4 boneless pork chops
1 bunch green onions, chopped or sliced thin
2 cups chicken broth
1 cup water
1 – 10.5 ounce can cream of mushroom soup (see notes)
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the pork chops.
  • Top with onions.
  • Whisk together the mushroom soup, chicken broth, water, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred the pork chops.

2 cups long grain white rice
1 cup water
1 to 1 1/2 cups shredded cheddar cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

NOTE:

  • I change up the soup flavor to my likes of the day 😀
  • I also sometimes skip the rice portion and make potatoes instead.

WHITE MISO CREAM SAUCE PASTA

PASTA with MISO CREAM SAUCE

8 ounces uncooked pasta (see note), prepared per package directions
1 1/2 cups WHOLE milk
1/4 cup WONDRA flour
4 tablespoons white miso
1 1/2 cup chicken stock
FRESH ground black pepper, to taste
1 tablespoon avocado oil
1 pound Italian sausage, cooked and crumbled small
1 tablespoon butter
2 cups heirloom grape tomatoes, halved
1 cup frozen corn, thawed
1 cup marinated artichokes, drained and chopped
2 teaspoon chopped thyme
4 cloves garlic minced
1 1/2 cups baby spinach leaves, optional
18-20 mini mozzarella balls, halved or quartered
Torn basil leaves for garnish

  • Place 1/2 cup of milk in deep bowl.
  • Whisk in flour and miso until smooth.

 

  • Add remaining milk and stock to saucepan. Bring to a SLOW boil over medium-high heat.
  • Whisk in flour mixture and reduce heat. Simmer 4-5 minutes until slightly thick.
  • Add pepper.

 

  • Heat oil and butter in skillet over high heat.
  • Add tomatoes, stirring and cooking 2 minutes until beginning to char and pop.
  • Add thyme and garlic, cooking 1 minute more.
  • Add spinach, cooking 2 minutes more until wilted.
  • Remove from heat.

 

  • Add pasta sauce and half the cheese to the skillet, tossing to combine.
  • Serve in pasta bowls.
  • Top with remaining cheese pieces and torn basil.

NOTE: Any pasta works with this recipe!

SLOW COOKER PHILLY CHEESE STEAK & RICE

SLOW COOKER PHILLY CHEESE BEEF & RICE Yield: 6-8 servings

I think grams originally found this on a Campbell’s soup label and her version was always done in the oven made with pork, which is part of what makes it a filling, hearty, winter family meal. But now I’ve updated it to include a beef version.  Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

1 1/2 pounds chuck steak beef pieces
1 SMALL red onion, chopped or sliced thin
1/2 green pepper, washed, seeded and cut into thin rings
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup water
1 – 10.5 oz. can cream of mushroom soup
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the beef pieces.
  • Top with onions and peppers.
  • Whisk together the mushroom soup, beef broth, water, Worcestershire sauce, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred any large pieces of beef.

2 cups long grain white rice
1 cup water
1 to 1-1/2 cups shredded Gruyere or Swiss cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

MEATBALL POTATO VEGGIE MEDLEY

This is a WONDERFUL one pan, winter meal for any weeknight! It’s easy to assemble and makes great leftovers!  OR it can be completely made from scratch – your choice!

MEATBALL POTATO VEGGIE MEDLEY
1 can Campbell’s Cream of Potato Soup
1/2 cup sour cream
1 small bunch green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 teaspoon lemon zest
1 can sliced potatoes, drained WELL
1 can whole green beans, drained WELL
1 1/2 cups frozen corn, thawed
12 fully cooked meatballs, thawed, if frozen
3/4 cup shredded Gruyere or baby Swiss cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, salt and pepper.
  • Fold in green onions and lemon zest.
  • Gently fold in potatoes, green beans and corn.
  • Spread mixture into baking dish.
  • Tuck meatballs into mixture, gently pressing into the sauce.
  • Sprinkle with cheese.
  • Bake 35-40 minutes until top is golden and mixture is bubbling.

WILTED CHICKEN SPINACH PASTA

This is a luscious Chicken Alfredo with plenty of OOMPH from the wilted spinach and sun dried tomatoes. The bacon adds yet another layer of flavor making it similar to a Carbonara. Shredding the chickens adds plenty of nooks and crannies for the sauce to adhere and provide lots and lots of flavors, though I tend to use tenders and serve them whole.  I adapted from RECIPE TIN EATS

WILTED CHICKEN SPINACH PASTA serves 4

10 ounces fettuccine (see notes)

  • Cook pasta in a large pot of salted boiling water for package directions minus 2 minutes.  The pasta will finish cooking in the sauce.  Just before draining, scoop out a cup of cooking water. Then drain pasta as directed.

1 tablespoons avocado oil
1 1/2 pounds of chicken breasts, cut in half horizontally or chicken tenders
FRESH ground sea salt and black pepper

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over high heat.
  • Add chicken and cook for 2-3 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

SAUCE
2 tablespoons butter
3 garlic cloves , minced
1 small red pepper sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/4 cups heavy cream – DO NOT USE LIGHT
3/4 cup FINELY shredded Parmesan cheese + more for garnish
1-2  cups torn baby spinach
3 ounces sun dried tomato strips, DRAINED (see notes)
4 slices bacon, diced and browned
FRESH chopped Parsley, for garnish

  • Reduce the heat of your skillet to medium high.
  • Add remaining butter, sun-dried tomato oil and garlic.
  • Cook garlic for 30 seconds until golden.
  • Add red pepper slices and cook another minute.
  • Add wine, simmering quickly and stirring to scrape up any brown bits off the bottom of the pan.
  • Once mostly evaporated, add chicken broth, cream, Parmesan and sun dried tomato pieces.
    Simmer on medium for 3 – 5 minutes, stirring often, until it reduces and thickens.

ASSEMBLY

  • Add spinach, chicken, bacon pieces and cooked pasta.
  • TOSS – this is a MUST if you are shredding the chicken!
  • Cook sauce for 2 minutes, until sauce thickens and coats the pasta. (see notes)
  • Serve immediately with Parmesan and parsley if desired.


NOTES:

  • Flat wide pastas are best for creamy sauces, but any pasta will work in reality. DO NOT use fresh pastas.
  • When I drain the sun-dried tomatoes, I drain them into my skillet as part of my cooking oil for the sauce.
  • Use the reserved pasta cooking water as needed if the sauce gets too thick.

MELTING POTATOES

MELTING POTATOES are a Pinterest idea worth trying!  Despite all the wonderful recipe pictures on pinterest, I have tried some less than stellar recipes and am usually of the mind, ‘if it looks to good to be true…”, but this recipe actually works and lives up to the beautiful pictures.

MELTING POTATOES
2 pounds YUKON gold potatoes
4 tablespoons unsalted butter, melted
2 tablespoons FRESH chopped thyme
FRESH ground sea salt and black pepper
1 cup chicken stock
3-4 cloves garlic, FINELY minced

  • Preheat oven to 500° with the rack in upper-middle position.
  • Slice potatoes into THICK 1 inch rounds.
    whisk the thyme. salt and pepper into the melted butter.
  • Toss the potato rounds in the melted butter mixture.
  • Arrange the potato pieces in a single layer in a METAL* baking dish.
  • Bake for 15 minutes.
  • Flip potatoes and bake 15 minutes more.
  • Whisk together the chicken stock and garlic.
  • Add chicken stock mixture to pan around potatoes and return to the oven for 15 minutes more or until the stock is mostly absorbed.
  • Transfer potatoes to serving platter and top with remaining stock liquid.
  • Serve immediately.

NOTES:

  • Do NOT use a glass baking dish! At this temperature it may shatter.
  • Do NOT use a LOWER temperature so you can use a glass baking dish. You need the higher temperature to create the deep golden, crispy outside of the potatoes.

 

CHICKEN & CORN STEW 2 ways – WEEKNIGHT & SLOW COOKER

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • Preheat oven to 350°.
  • Melt 1 tablespoon of butter in a large skillet.
  • Add carrots and shallots, stirring to saute until softened.
  • Whisk together the chicken broth and flour until smooth.
  • Add broth to skillet and stir to combine.
  • Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Bring to simmer and cook 10-15 minutes until sauce thickens.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • LIGHTLY spray the slow cooker insert with non-stick spray.
  • Whisk together the chicken broth and flour until smooth and pour into slow cooker.
  • Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Cover and cook on low 6-7 hours or until chicken is cooked through.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!

HOLIDAY SCALLOPED POTATOES

I make this recipe in these cute little cast iron saute pans for the PERFECT individual servings. This recipe is one that you can easily make in advance (for the most part) and then finish up right before you eat! 😀 Or it can be made in a large casserole for a group.

HOLIDAY SCALLOPED POTATOES
2 tablespoons unsalted butter
1 large shallot, sliced thin
3 cloves garlic, minced
3 sprigs thyme, leaves removed and chopped
3 LARGE russet potatoes
2 1/2 cups heavy cream
1 cup WHOLE milk
FRESH ground sea salt and black pepper
1 1/4 cup shredded cheese (combination of Gruyere and Cheddar)
Bacon crumbles, for garnish, optional

  • Preheat oven to 350°.
  • Lightly grease 9 inch baking dish or the ramekins.
  • Peel potatoes. Halve and slice in 1/8 inch pieces.
  • In a large saute pan or dutch oven, melt butter over medium heat.
  • Add shallots, cooking 4-5 minutes until softened and beginning to brown.
  • Add garlic, cooking 30 seconds until fragrant.
  • Whisk in heavy cream, milk, thyme, FRESH ground sea salt and pepper.
  • Fold in potatoes, reduce heat and simmer 15 minutes until potatoes are JUST fork tender.
  • Adjust seasonings.
  • Transfer half the potato mixture to prepared baking dish or individual ramekins.
  • Sprinkle half the cheese over the top.
  • Add remaining potato mixture.
  • Top with remaining cheese.
  • Bake 20 minutes until bubbling around the edges and top is golden. Let cool 5 minutes before serving.
  • Top with bacon crumbles. (optional)

NOTE:  IF MAKING IN ADVANCE cover with saran without baking and refrigerate until ready to bake.  Remove from refrigerator 20 minutes before you want to bake it.  Uncover and bake. 😀  The time it sat waiting only enhances the flavors and makes the potatoes even creamier!

BACON MAC & CHEESE

BACON MAC & CHEESE
8 ounces elbow macaroni or small pasta shells
8 slices thick bacon, diced
2 tablespoons minced shallots
2 cloves garlic, minced
2 tablespoons WONDRA flour
2 ½ cups WHOLE milk
3 cups shredded cheddar cheese* (see note)

  • Cook pasta per package directions and drain well.
  • Cook bacon in skillet until crisp.
  • Remove bacon to paper toweling to drain.
  • Drain off all but 2 tablespoons of the bacon drippings.
  • Add shallots and garlic to bacon drippings over medium heat and cook a minute or two until shallots soften.
  • Increase heat to medium high and sprinkle in flour, whisking until golden and smooth.
  • Whisk in milk slowly and bring to a SLOW boil. Reduce heat to medium and cook 4-5 minutes until
  • sauce begins to thicken.
  • Reduce heat to low and gradually stir in cheese(s), stirring until cheese is melted and blended well.
  • Season to taste.
  • Fold in drained pasta and bacon pieces.

NOTE: *For an even creamier texture use a portion of Velvetta cheese to replace some of the cheddar cheese.

GRAN’S CORN PUDDING

GRAN’S CORN PUDDING
4 LARGE eggs
1 cup WHOLE milk
1-15 ½ ounce cream style corn
1 can white shoepeg corn, drained well
5 slices day old STALE or toasted sourdough bread without crusts
½ cup sugar
1-2 tablespoons butter, thinly sliced or cubed small

  • Grease a 9×9 baking dish. Set aside.
  • Preheat oven to 350°.
  • Whisk together the eggs and milk.
  • Add the corn and sugar, blending well.
  • Cut the bread into ½ inch cubes.
  • Arrange bread cubes in the bottom of the baking dish.
  • Pour corn mixtures over bread cubes.
  • Dot with butter.
  • Bake uncovered 60 minutes, until toothpick comes out clean.

NOTE:  When I prepared this tonight I didn’t realize we were out of sourdough so I use a rye with caraway seeds that actually added some seriously GREAT flavor.

GREEN CHILE CHICKEN COBBLER

This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

GREEN CHILE CHICKEN COBBLER
TOPPING
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

  • Preheat oven to 450°.
  • Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
  • Sift together the flour, baking powder, salt and powdered Parmesan cheese.
  • Cut in butter until coarse crumbs form.
  • Cut in grated Parmesan cheese until well distributed.
  • Crumble mixture into a layer on the foil.
  • Bake 8-10 minutes until light golden brown.
  • Remove from oven and set aside.
  • Reduce heat to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray and set aside.

CASSEROLE
3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup *
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

  • Whisk together the cream cheese and sour cream.
  • Add in enchilada sauce, soup and green chiles blending until well incorporated.
  • Fold in onions and chicken pieces until well distributed.
  • Transfer baking dish.
  • Top with 1 ½ cups of the cheese.
  • Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
  • Bake uncovered 30-40 minutes until heated through and bubbling.

NOTE: Soup Substitute recipe can be found here.