The crock-pot is a wonderful invention and I love to use mine as often as possible. I am always, thinking and looking for new recipes . This one is easy and smells great while it is cooking.
6-7 bone in chicken thighs
3-4 tablespoons olive oil
4-5 chopped garlic cloves
1/4 cup chopped onions
1/2 green, yellow, orange bell pepper, chopped
salt and pepper
1 (14 oz) can diced tomatoes
1 (14 oz) can black beans, rinsed
Rinse and pat dry thighs, cut off excess fat.
Pour olive oil in skillet and let the oil get hot, brown both sides of the thighs and set aside.
Put peppers, garlic, onions, diced tomatoes and black beans in crock-pot. Stir. Sprinkle both sides of thighs with garlic powder, onion powder, salt and pepper, how much is up to your taste. Place thighs in crock-pot.
Set crock-pot on high for 4 hours.
Serve over rice.
We will be sharing this recipe to these Blog Parties
To continue our celebration of foods from Ireland, I wanted to make Cottage Pie. The bottom is a meat-vegetable mixture with a generous portion of mashed potato topping. Sounds wonderful doesn't it?
1 pound of ground beef
3-4 Tblsp olive oil
1/2 cup sliced carrots
2 celery stalks, chopped
1/4 cup chopped onion
2 garlic cloves
2 Tblsp flour (use cornstarch to make it gluten-free)
2 Tblsp tomato puree
2 Tblsp Worcestershire Sauce
2 bay leaves
2 cups beef broth
3-4 thyme sprigs
Salt and pepper to taste
Fry ground beef in 2 Tblsp oil, break up while it is browning. When cooked remove from pan, add 2 Tblsp oil, carrots and celery, cook until soft. Add garlic, flour and tomato puree and cook for a few minutes, add beef, Worcestershire Sauce, bay leaves and thyme, bring to a simmer and cook until thick, add salt and pepper. Place in 9 x 9 casserole dish, set aside.
4-5 medium potatoes
1/2 stick butter
1/4-1/2 cup milk
Salt and Pepper to taste
1 1/2 cup cheese (I used mozzarella, cheddar could be used)
Peal potatoes, dice, place in saucepan, cover with water, a little salt and bring to a boil until, potatoes are tender. Drain, add back to pan, add butter and 1/4 cup of milk, using a hand mixer beat until fluffy, adding more milk if needed. Add salt, pepper and nutmeg, mix again. Add 1 1/4 cup cheese and mix by hand, spoon over meat mixture, spreading evenly, sprinkle remaining cheese on top. Bake at 350 degrees for 25-30 minutes.
We will be sharing this recipe to these Blog Parties.
Pictures of roasted whole heads of cauliflower keep floating around the internet, popping up in my instagram and pinterest feeds --- I finally decided to try it myself!
There are so many variations, but I had these ingredients on hand - so why not?
Lemon Caper Roasted Cauliflower
1 head cauliflower
1 Tb minced garlic
2 Tb capers
Salt & Pepper
1. First prep the cauliflower by trimming any greens still attached, and carefully cutting out a bit of the core.
2. Rub olive oil over the entire head - get dirty! Sprinkle top and bottom with salt and pepper.
3. Place cauliflower in a cast iron skillet and cover tightly with foil. Bake at 350 F for 30 minutes.
4. Remove foil & increase oven temperature to 425 F. Continue baking cauliflower till it is slightly browned on top and it is fork tender on the bottom.
5. Carefully remove the head from your skillet and set aside. Move skillet to stove top and medium heat. Saute garlic in a couple teaspoons of olive oil, till soft & fragrant. Add capers & lemon juice. Add cauliflower back to the skillet and spoon the pan sauce over the whole head.
6. Serve hot! You can remove it from the pan to slice and serve - or bring the skillet to the table!
Review?? My husband and I LOVED this! We almost ate the entire head in one setting -- and it was a side dish. This is now in regular menu rotation and I'm playing with different flavors. Also, it could easily be the main part of the meal- not just the side dish!
We will be sharing this delicious dish to these blog parties, check them out!
The holiday season is coming and everything gets busy. We have several casseroles that can be made a day ahead or can be made and frozen. So after a full day of shopping, decorating, wrapping etc. warm up one of these casseroles and enjoy a home made meal.
Spaghetti Casserole has been a family favorite for several years. Prepare a simple salad and you have a wonderful meal.
Chicken and Dumpling Casserole, comfort food at it's best. Dish up a bowl and enjoy a warm meal on a chilly evening.
Chicken Enchiladas this is a recipe from Casserole Gal Rachel and she makes it every time Casserole Gal Rhonda visits, because it is one of her favorite meals. Something different from the turkey and ham meals we prepare for the holidays.
Lighter Lasagna is a great casserole to prepare during the holidays. It is a meal you don't have to fill guilty about.
Alfredo Chicken Pasta Casserole gives you a few vegetables and a great taste.
Don't forget about dessert! Finish your meal with a lucious Lemon Blueberry Poke Cake!
We hope you enjoy our casseroles and have a glorious holiday season!
Our theme for September, foods of Greece, I have been wanting to try a new bread recipe and this seemed like the perfect time. So, I researched Pinterest and found a Pita Bread and Gyro recipe and Casserole Gal Rachel has already posted a Tzatziki recipe.
I used How to make Perfect Pita Bread from The View from Great Island. I had fun making them, they didn't turn out perfect but, they were tasty.
For my filling I made Gyros with Greek Chicken from Cooking Classy. My Gyros were a great change and I enjoyed trying something different.
My sauce comes from Casserole Gal Rachel, she recently made and posted a recipe for Tzatziki Sauce with Wheat Flatbread.
Everything can be made a day before, which is great if you want to have a girls night out and watch My Big Fat Greek Wedding or for a sport watching event.
We stay busy during the summer and this casserole goes together in a matter of minutes and doesn't take long to heat up or gobble up!
1 1/2 packages Hawaiian Sweet Rolls (I buy mine from Aldi's)
1/2 - 1 lb slice lunch meat of your choice
8-10 slices cheese of your choice
1 stick butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tblsp minced dried onion
Cut rolls in half and place bottom half in casserole dish (the aluminum pan I used is 10 x 12). You may need to squeeze them together to get them to fit. Also, if you use a larger casserole dish you can use both packages of rolls. Layer lunch meat and then cheese over rolls, place top of rolls on top. Melt butter and add spices. Spoon over rolls. Bake at 350 degrees for 25-30 minutes, until cheese is melted. Serve with fresh fruit, carrot sticks or chips.
These Lemon Bars would go perfectly with our Sandwich Casserole!
I have been wanting to make my own Bar B Q ribs for a long time. I researched several different recipes and came up with my own. I have already made this 3 times in one month and plan to make it again in another week. I use my oven and grill, which makes them tender and as my husband says they are magnificent.
5-6 lb package Pork Spare Ribs
Rub of your choice, I use Head Country
Bar B Q of your choice, I use Head Country
Apple Cider Vinegar
Wash ribs with water and then wash with vinegar. Place in a large casserole pan, liberally sprinkle with rub and rub in. Cover tightly with aluminum foil and refrigerate overnight or at least 8 hours.
Keep covered with aluminum foil and place in 350 degree oven for 2 hours. The meat should fall off the bones. Let the ribs cool enough to handle and cut in 3 large sections. Coat ribs with Bar B Q sauce and grill for 2-3 minutes on each side. Take off grill and cut into individual ribs.
Note: Coat your grill with a non stick spray to keep your ribs from sticking.
Go to our Recipe Section for more tasty desserts, main meals etc.
My husband and oldest daughter recently went to visit some out of town relatives and I wanted to send some food for them to have while they were there so my husband's family didn't have to cook for them. I made Ham and Potato Au Gratin Casserole in two separate pans the day before their trip. It is tasty, travels well and reheats easily. I made it in two pans but you could just make it in one. When it is time to reheat, if you're using two 8x8 or 9x9 pans, reheat at 375 degrees for about 15 minutes.
If you're taking this to someone. a loaf of garlic bread and a vegetable on the side would make a great meal!
8 cups cubed potatoes, about 8 medium potatoes (I peeled mine before cutting them into cubes but that it isn't necessary)
1 lb cooked ham, cut into cubes
4 Tblsp butter
4 Tblsp white whole wheat flour
2 cups milk
Salt and pepper to taste
2 cups shredded cheddar cheese, divided
Melt butter in a pan over medium heat. Whisk in flour and whisk constantly for about 3 minutes. Slowly whisk in milk and cook for another 3 minutes until the mixture has thickened. Stir in 1 1/2 cups cheese and stir until completely melted. Salt and pepper to taste. Take mixture off the heat.
Put the cubed potatoes into the casserole dish (or dishes). Mix in the cooked ham and pour the cheese mixture over the top. Stir to be sure all the potatoes are coated in the cheese mixture.
Bake at 350 degrees for 1 hour, stirring after every 20 minutes. When the potatoes are cooked through, sprinkle 1/2 cup cheese over the top and bake for 3-5 minutes.
Eat the casserole right away, or allow to cool, cover and give to someone!
Reheating Instructions: Heat at 375 degrees for about 15 minutes or until heated through.
The tv show Gilmore Girls is a guilty pleasure for me. I like to binge watch my favorite episodes while baking or cleaning. During one episode - season 6, episode 9 -- Sookie and Lorelai are in the kitchen preparing dinner. Sookie mentions a Chicken & Dumpling Casserole, just in passing, but my ears perked up and I thought, 'That sounds good!' So, off to the wonderful world of internet and Pinterest I went, looking for recipes. And this is the recipe I put together....
Chicken & Dumpling Casserole
2 Tb butter
2 cups shredded chicken (I used leftover rotisserie)
2 cups veggies
1 cup cream
2 cups milk
3 Tb flour
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/3 cup milk
1. Preheat oven to 400 degrees. Melt butter in a medium saute pan and add the chicken and veggies. Saute till warm thru, add flour. Stir well till everything is coated in the flour.
2. Add cream and 2 cups milk, stirring constantly to combine. Let simmer for 5-8 minutes, stirring occasionally, till it starts to thicken. Pour into casserole dish.
3. In a medium bowl, make the dumplings. Stir together 1 cup flour, baking powder and salt. Whisk the egg and 1/3 cup milk, then pour into dry ingredients and stir to combine. Mixture will be sticky.
4. Drop biscuits by the spoonful on top of casserole. Optional: Sprinkle with parsley for flavor and color. Bake for 15-20 minutes, until dumplings are browned on top and cooked thru.
Notes: There are many alternatives to this recipe!
1) Use broth. As long as the sauce liquids equal 3 cups, you can use any combination of milk, broth and cream.
2) Veggie variety -- I used some frozen broccoli, but carrots, celery, onions, asparagus, peas.... all yummy!
3) Dumplings -- Make buttermilk dumplings! Simply swap the milk for buttermilk and add 1/2 tsp baking soda.
4) For a gift -- prepare casserole and keep covered in the fridge until delivery. Simply attach backing instructions to your disposable baking dish. Add a bagged salad and it's a perfectly comforting charity meal.
Our focus for May is Charitable Meals, meals to give to someone who needs a helping hand. Maybe, they have lost a loved one, coming home from taking care of a sick relative or lost their job. This casserole is a home cooked meal in one pan, a meal that is comforting and filling.
This recipe makes a large amount and would be good to make in two smaller pans or given to a large family. Include a couple of cans of green beans, bread and a drink, your meal is complete. This casserole can also be frozen, thawed and reheated at a later date.
1/2 green pepper, chopped
1/4 medium onion, chopped
2 garlic cloves, minced
2 Tblsp olive oil
2 lb ground beef
2 eggs, beaten
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1/3 cup ketchup
1/2 tsp liquid smoke
1 sleeve saltine crackers, crushed
2 Tblsp ketchup
8-10 russet potatoes
1 stick butter, cut in chunks
1/3 cup milk
1/3 cup sour cream
1 1/2 tsp salt
1 tsp pepper
1 cup shredded cheese of your choice
Saute green pepper, onion and garlic in olive oil, until onions are clear.
In a large bowl mix onion mixture, ground beef, 2 eggs, salt, onion powder, garlic powder, pepper, ketchup and liquid smoke. Mix well and add crackers and mix again. Place in a 9 x 13 casserole pan, spread evenly in pan and spread 2 tblsp ketchup on top of meatloaf. Bake at 350 degrees for 45 minutes. When done cut into squares and place on a cooling rack, that has been placed on paper towels, Let meatloaf drain.
Peel and cut the potatoes into chunks, place in large pot of water and bring to a boil, when potatoes are done, drain and put potatoes back into pot. Add butter, milk, sour cream, salt and pepper. Beat with a hand mixer until fluffy, add egg and mix again. By hand, mix in cheese.
Put pieces of meatloaf in a 9 x 13 (or close to it) casserole. Cover with heavy duty aluminum foil. Write the dish name and instructions with a magic marker on foil. This casserole should be reheated in a 350 degree oven for 30-45 minutes, or until heated thru.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!