SIMPLY DELICIOUS SUNDAY – Page 2 – Chasing MY Life WHEREVER it Leads Me

MEXICALI CHEESY POT PIE

Mexicali Cheesy Pot Pie Adapted from Pam’s Midwest Kitchen Korner
1 pound ground turkey, 93% lean
1 large onion, chopped
2 tablespoon chili powder
1 tablespoon garlic powder
1/2 teaspoon each salt and pepper
1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained
1 cup frozen corn
1 cup frozen peas and carrots
5 ounces cheddar cheese, divided

For corn bread topping:
1/2 cup yellow cornmeal
1/2 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 tseaspoon chipotle chili powder
1 egg, lightly beaten
2/3 cup milk, 1%
2 tablespoon vegetable oil

Directions: Brown ground turkey and onions in large pan until cooked. Season with chili powder, garlic powder, salt and pepper. Stir in tomatoes, corn and peas & carrots (used whatever veggies you want.) Transfer to an 8 x 8 in. baking dish.

Top with half the cheddar cheese.

In a bowl, combine cornmeal, flour, baking powder, chipotle powder and salt. Stir in egg, milk and oil. Spread evenly over turkey mixture. Top with the rest of the cheese. Bake, uncovered for about 35 minutes or until topping is set.

Modifications:
-I used whole wheat.
-I did not use peas or carrots.
-I used a can of drained corn.
-I used a can of tomatoes with peppers and celery
rather than Ro-Tel.
-I used an Italian blend cheese.

Here’s what you’ll need for the meat mixture:

Here’s what you’ll need for the cornbread mixture:

Preheat the oven to 350 degrees.

Chop up the onion.

Place the turkey and the onions in a skillet and cook through.
Once cooked, add corn and Ro-tel.
I used a can of tomatoes with peppers and celery.
I just cut up the tomatoes a little more.

Add the spices.

Meanwhile, add all of the ingredients for the cornbread mixture.

Place the meat mixture into a greased baking dish.

Spread the cornbread mixture out and put in the oven for 30-35 minutes or until cornbread rises.

About 5 minutes before finished, sprinkle cheese on top and put back in the oven until melted.

Here’s what you’ll end up with:

Our Thoughts:

This meal turned out to be somewhat of a pantry meal. I changed a lot of the ingredients or omitted them because I didn’t have them on hand.

I thought the combination of the cornbread with the meat mixture tasted really great. There were several textures in there that complimented each other.

The one issue I had was that it was a little dry. The cornbread soaked up most of the juices from the tomatoes so I wish that I would not have drained the corn before putting it in.

I was also a little worried about making the cornbread topping out of the whole wheat but it had a good texture and flavor. Of course, you could always use one of those Jiffy corn muffin mixtures and it would work great, too.

Hope you enjoy!

April

SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork adapted from allrecipes.com

This recipe is for 8 servings but I doubled it (plus a little more) to have about 20 servings.

1 teaspoon vegetable oil

1 (2lb) pork shoulder roast

1 cup BBQ sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns

2 tablespoons butter

Directions: Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the BBQ sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork 5 to 6 hours.

Remove the roast from the slow cooker, shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Modifications:

-I didn’t use brown sugar.

-I didn’t toast the buns.

Here’s what you’ll need:

Chop up the onions.

Chop the garlic.

Pour the oil into the bottom of a slow cooker and lay the pork on top.

Pour the BBQ sauce over the meat.

Add the rest of the ingredients.

I cooked it on 375 for about 4 hours and then I turned it down to 300 for another hour.

Pull the pork from the cooker and shred it.

Put the shredded meat back into the sauce. Turn it on low until ready to serve.

Here’s what you’ll end up with:

GREEK SALAD

I can’t even begin to tell you how good this is. I could seriously sit down and eat the entire bowl. If you like feta cheese, you are going to love this.

Greek Salad adapted from A Step Into My Kitchen

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives and green olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions: Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Modifications:
-I didn’t have a cucumber on hand so I just left it out.

Here is some of what you will need. I messed up the first picture and didn’t have all of the ingredients out for the vinaigrette.

Dice up the peppers. Dice up the onions. Cut up the tomatoes into about the same size as the peppers and onion

What you’ll need for the vinaigrette:

Mince up a couple cloves of garlic. Toss garlic and oregano into a bowl. Add the dijon mustard

Add the red wine vinegar and whisk away.

Slowly whisk in the olive oil and use sea salt to season, as needed

Pour over the veggies

Add olives and feta cheese

Here’s what you’ll end up with:

Our Thoughts:

What else can I say? It is absolutely fantastic.

5-Want it again tomorrow!

EASY CHICKEN ENCHILADAS

Easy Chicken Enchilada adapted from Taste of Home

1 small onion, chopped

2 teaspoon oil

3 cups shredded cooked chicken breasts

1 can (14.5oz) no-salt-added diced tomatoes, drained

1 tub (10 oz) Philadelphia Santa Fe Blend Cooking creme, divided

1/2 cup Mexican-style shredded four cheese

8 flour tortillas

Heat oven to 350 degrees.
Cook and stir onions in hot oil in a large skillet on medium heat 4 to 5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides don, in 13×9 inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
Bake 15 to 20 minutes or until heated through.

Here’s what you’ll need:

I put the chicken breasts into some water to cook. Just thought that I would show a picture of the Philadelphia Santa Fe creme cheese blend. I think it is a fairly new product and it is yummy!

While the chicken is cooking, chop up an onion.

Saute the onion in some olive oil for about 5-6 minutes.

Shred the chicken.

Put the chicken in with the onions.

Add a can of drained diced tomatoes and 3/4 cup of the Santa Fe creme..

Add 1/2 cup of Mexican-style cheese and mix.

Put some of the chicken mixture in a tortilla and roll it up.

Put the tortillas in a greased 13×9 baking dish, seam side down.

Cover with more of the Santa Fe creme.

Add some more cheese.

Pop into the oven for about 20-25 minutes and here’s what you’ll end up with:

RASPBERRY TURKEY TENDERLOINS ~

RASPBERRY TURKEY TENDERLOINS
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon minced fresh thyme or 1/8 dried thyme
4 turkey breast tenderloins
1/8 teaspoon salt

Directions: In a small saucepan, combine the jam, vinegar, mustard, orange peel and thyme. Cook and stir for 2-3 minutes or until heated through. Set aside 1/4 cup for serving.

Sprinkle turkey with salt. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill turkey, covered, over medium heat or broil 4 inches from the heat for 13-18 minutes or until a meat thermometer reads 170 degrees, turning occassionaly. Baste with remaining sauce during last 5 minutes of cooking.

Let stand for 5 minutes before slicing. Serve with reserved sauce.

Here’s what you’ll need:

Put jam, apple cider vinegar, mustard, and orange peel in a saucepan on low.

Add the thyme.

Salt the turkey breasts and put them on the grill for 16-18 minutes or until 190 degrees in the center. Use some of the sauce to baste the turkey.

Pull off the grill and let rest.

Pour the remainder of the sauce of the turkey breast.

Here’ what you’ll end up with:

PHILLY CHEESE STEAK SANDWICHES

Philly Cheese Steak Sandwiches

1/2 pound fresh mushrooms, sliced

2 medium onions, thinly sliced

1 medium green pepper, sliced

2 tablespoons butter

1 pound thinly sliced roast beef

6 hoagie rolls, split

6 slices part-skim mozzarella cheese

4 beef bouillon cubs

2 cups water

Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Here’s what you’ll need:

Modifications:

-I used 2 containers of pre-packaged deli style roast beef

-I used the left over Provolone cheese that I had from last week’s Baked Ziti.

Wipe off the mushrooms with a paper towel and cut them up. Cut up the onion and green pepper, too.

Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.

Melt 2 tablespoons of butter in a pan.

Slice open the bread while the butter is melting.

Saute the mushrooms, green peppers, and onions in the butter.

After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.

After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

While the mixture cooks, slice up the meat into smaller slices. Fill in the rolls with meat and veggies and then cover it with a slice of cheese.

Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.

Here is what you’ll end up with:

CITRUS CHICKEN

Mom’s Broccoli, Cauliflower, and Carrot Salad

This recipe is one of my mom’s best and one of our most favorite. It is perfect for Memorial Day or any backyard BBQ!

Mom’s Broccoli, Cauliflower and Carrot Salad
1 head of broccoli
1 head of cauliflower
10-15 sliced carrots
1/2 diced red onion
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup mayo

Directions: Wash vegetables. Cut up broccoli, cauliflower, carrots and red onion. Combine sugar, mayo and apple cider vinegar. Pour the dressing over the vegetables, mix and refrigerate.

Wash and cut off stems from broccoli. Cut into bite-sized pieces.

Wash and cut off stems from cauliflower. Cut into bite-sized pieces.

Slice up carrots. I used about 15 baby carrots.

Measure out 3/4 cup mayo, 3/4 cup sugar, and 3/4 cup apple cider vinegar. Mix until the mayor is absorbed.

Dice 1/2 of a red onion and then pour the dressing over the veggies.

SPICY CHICKEN SPAGHETTI

Spicy Chicken Spaghetti adapted from So Are You To Me
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 OF an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6 oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil

Directions: Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside. Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper. Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.

Modifications:
-I used cream of chicken soup.

Here’s what you’ll need:

Preheat the oven to 350 degrees

Dice up a green pepper, mince 2-3 garlic cloves, and dice up 1/2 of an onion

Cut up the chicken breasts and cook in olive oil. Add the green pepper, garlic, and onion (forgot to take a picture)

Cook the spaghetti until al dente. Drain and add the cut up Velveeta.

Add the soup.

Add the can of Ro-Tel.

Add the chicken mixture.

Put the spaghetti mixture in a greased 9×13 baking dish. Spread the cheese over the top and pop into the oven.

What you’ll end up with:

This dish was so good . . . how could it not be? It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti. YUMMY!

CREAMY CHICKEN RICE with VEGGIES

Creamy Chicken Rice with Veggies Recipe
4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes

Preheat 375.
Measure just over 3/4 cup of water and drop in 2 bouillon cubes in water and microwave for 2-2 1/2 minutes.
Spray a 9×13 baking dish with cooking spray or olive oil 13×9 inch dish.
Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish.
Top with Chicken (cut into pieces to speed up cooking time).
Sprinkle chicken with paprika or any other herb mixture you prefer.
Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees.
Top with cheese and stick back in oven for about 5 more minutes to melt.

Modifications:

-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.

Here’s what you’ll need:

Preheat oven to 375 degrees.

Place 2 chicken bouillon cubes in 3/4 cups of water.

Pop it in the microwave for 2 1/2 minutes.

Spray down a 9×13 glass baking dish with cooking spray.

Next, place all of the ingredients into a bowl . . .

1 can of cream of mushroom soup

1 can of mushrooms stems and pieces

about 3/4 of a bag of frozen vegetables

3/4 cup of brown rice (not instant)

paprika

garlic salt and onion salt

Next, add the chicken bouillon stock and stir.

Put everything into the baking dish.

Place 4 chicken breasts on top of the mixture.

Top the chicken with some Home Seasoning.

Cover it with foil and pop it in the oven for 45 minutes.

After 45 minutes, top each piece of chicken with some cheese.

Here’s what you’ll end up with:

Crockpot Herbed Chicken

Crockpot Herbed Chicken
4 boneless, skinless chicken breasts
Home Seasoning
2-3 T butter
1/2 cup chicken broth
Paprika
Italian Seasoning
Garlic Powder
1 lemon or a lemon squeeze

Directions: Put chicken in the crockpot (mine were still frozen). Add 2-3 Tablespoons of butter or margarine. Season the chicken with Home Seasoning. Add 1/2 cup of chicken broth. 3-4 liberal squeezes of lemon juice. 2-3 shakes of paprika (mine came out really fast). 2-3 shakes of garlic powder. Cook on high for 4-6 hours or on low 8-10.

Here’s what you’ll need:

Put the chicken in the crockpot and turned it on 4 hours or high.

Throw in 2-3 T of butter.

Sprinkle Home Seasoning all over it.

Measure out 1/2 cup of chicken broth and added it to the pot. Add 3-4 big squeezes of lemon juice.

Dash in some paprika and garlic powder.

Here’s what you’ll end up with:

Super tender chicken with great flavor. Make sure you keep the leftovers for sandwiches!

SEVEN LAYER CASSEROLE ~ Simply Delicious Sunday

Seven Layer Casserole adapted from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 ounce / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions: Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.

Sprinkle with a layer of rice and then peas. Arrange sausages on top. Combine tomato soup with water and pour evenly over casserole. Season with salt and pepper. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Modifications:
-I used 2 packages of beef smoked sausage.
-I used long grain and wild rice.

Here’s what you’ll need: