Lets train: Recipes

Showing posts with label Recipes. Show all posts

Sunday, August 13, 2017

Show Tell Tuesday Favorite Recipes

Today I am linking up with Andrea for Show & Tell Tuesday.

The topic today is favorite recipes.

If you have been reading my blog for awhile, you know I love to cook and I love to share recipes, especially family friendly recipes! I try and post 2 or 3 new recipes a month.

I had a really hard time narrowing down which ones to share....I just LOVE food!

I will share some of my favorite recipes from each category

(These categories can also be found in my Recipe Box)

Appetizers:

7 layer Greek Hummus Dip

Corn Dip

Watermelon Salsa

I made the Corn Dip and the Watermelon Salsa for 4th of July this year :)

Salads:

Cowboy Salad

Caprese Orzo Salad

Broccoli Salad

Soups:

Grammy's Split Pea Soup

Chicken Taco Soup

White Chicken Chili

Slow Cooker:

Easiest Dinner Ever

This is the most viewed recipe on my blog! Almost 2 million views! Crazy.

Slow Cooker Chicken Fajitas

Crock Pot Chicken Parmesan:

Slow Cooker Ribs

Instant Pot:

I REALLY, REALLY, REALLY hope you got an Instant Pot today on Prime Day!

Instant Pot Butter Chicken

Savory Teriyaki Turkey Meatballs

Instant Pot Spicy Shredded Pork Tacos

Main Entrees:

Fiesta Stuffed Bell Peppers

Chicken Tortilla Casserole:

Creamy Cajun Chicken Pasta

Muffins/Breads:

Chocolate Chip Banana Muffins

Pumpkin Bread

Desserts/Cookies:

Peanut Butter Chocolate Rice Krispy Treats

Caramelitas

Sea Salt Chocolate Chip Cookies

I have a Recipe Box tab on the top of my blog, so you can click on that to see ALL my recipes.

They are organized by category as well!

So, there you go....just a few of my favorite recipes ;)

I think I was hungry while creating this post. LOL!

I have a few more recipes that I am working and can't wait to share with you...stay tuned!

Can't wait to check out some of your favorite recipes!

Sunday, July 16, 2017

Favorite Recipes Spinach Burgers

Recipe and photo courtesy of TheVillageCook.com

Well, I was really hesitant to try these vegetarian burgers that my sister highly recommended to me because I cannot handle cooked spinach as a general rule. However, my sister can't stand spinach either and she and her family love these! So I had to try them too, and oh...my...gosh...they are spicy and DELICIOUS. *smile!* And SO good for us! Served with a whole wheat hamburger bun, some stir fried onions, and a little ranch dressing. - holy cow, it's a new family favorite. And here's the kicker! I used an entire 2.5 lb. bag of Costco spinach in a double recipe! That's an amazing amount of protein and nutrition! See TheVillageCook.com for good photos on how to make these.

* Makes about 6 burgers

Ingredients:

2 (10 oz. bags) spinach, frozen or fresh-frozen chopped, (thawed) and well drained
2 egg whites
1 whole egg
1/4 c. diced onion
1/2 c. shredded cheese (I use half co-jack, and half Parmesan; my sister uses cheddar)
1/2 to 1/3 c. Panko bread crumbs (found at Wal-Mart in the baking aisle; these bread crumbs do not absorb moisture and so stay crispy.)
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. garlic powder
Olive oil, for frying

Instructions:

(When I say that I used fresh-frozen spinach I mean that I bought it fresh but froze it to keep it longer; so it still needed to be thawed and dried.) To drain the spinach, either squeeze small quantities in paper towels, which uses almost an entire roll of paper towels; or press spinach in small quantities into a fine strainer with paper towels and let water drain in to the sink. Get the spinach as dry as possible for best results. I use my food processor to chop the spinach. (Note: a double recipe uses an entire 2.5 lb. of Costco spinach if you use fresh).
Mix all ingredients well in a bowl. (I like to mix everything but the spinach first, and then add to the spinach.)
Form in to burger-sized patties (or you can do spinach balls)
Heat a nonstick skillet over med-high heat and add a little olive oil to fry the burgers in.
Cook 4-6 minutes on each side. (Tip: I preheat the oven to 250 degrees and place a foil-covered baking pan in there where I put the cooked patties to keep them warm and crisp while I'm frying the rest of the recipe.
Serve either by themselves, or in pitas, or on whole wheat hamburger buns with stir fried onion, and a little ranch dressing (that last one is our favorite!).

Blessings on your pallet! *smile*

You may also enjoy my posts:
Favorite Recipes: Zucchini Alfredo
Favorite Recipes: Zucchini Cakes
Favorite Recipes: Zucchini Quinoa Lasagna

Friday, July 14, 2017

Favorite Recipes Crockpot Lasagna

Yield – 16 servings

This is one of our favorite dinners, and an especially nice way to serve dinner for company. It’s really yummy, plentiful, and can be prepared easily in advance and stay hot until the company actually arrives (we all have times when we are less punctual than we intended! *smile*)

2 lbs ground beef, browned
2 (28 oz.) jars spaghetti sauce (I used “Garlic & Onion” or something)
2 tsp. Italian Seasoning
¼ c. fresh parsley, chopped
1 ½ tsp. garlic, chopped (I used jarred)
½ tsp. crushed red pepper flakes
¾ c. water
24 oz. container cottage cheese (3 c.)
4 c. mozzarella cheese (I use finely shredded, low-moisture)
12 lasagna noodles (not oven-ready; use reg. ones, white or wheat)

Combine the first 7 ingredients in a bowl, mix well. Combine cottage & mozzarella cheeses in another bowl, mix well. Layer in bottom of lightly-greased electric crockpot:

3 noodles, broken in to thirds to fit the oblong shape better

3 c. meat sauce (reserve some to top-off with)

3 noodles

½ of cheese mixture

Repeat 1x (approx. 8 layers total), ending with a little extra sauce before the cheese at the end. Cover and cook on high setting 1 to 1 ½ hrs.; reduce heat and cook on low setting for an additional 2-5 hrs. My crockpot cooks extra hot, so I cook for the lower end of this spectrum. May make ahead and store in refrigerator!

(This was originally a Duggar family recipe, but the ingredients have been modified by my mom who is an excellent cook, and this is a half recipe of what the Duggar's cook for their family of 21).

Happy, healthy eating!

You may also be interested in:

Recipe Organization

Large Family Meal Planning & Shopping

Favorite Recipes: Lentil Casserole

Favorite Recipes: Irish Brown Bread

Friday, June 30, 2017

Favorite Recipes Vegetable Cheese Soup

As always, one of our family's very favorites. *smile* This recipe tastes amazing, and is so good for you! It is chocked full of veggies but it is pureed so it's creamy, and is a vegetarian recipe outside of chicken broth. I serve it with bread, and sour cream as an optional condiment.

Serves 8 - doubles easily in a large soup pot

Prep. time about 60 min.

(Do not crock pot, will curdle)

Ingredients:

4 c. milk
3-1/2 c. chicken broth (or two 13.75 oz. cans)

4 Tbl. butter
1 leek, sliced
4 carrots, sliced (equal to about 25 "baby carrots")
1 lg. onion, sliced
2 stalks celery, sliced

2 Tbl. corn starch
6 Tbl. flour

1-1/4 tsp. salt
4 Tbl. parsley, finely chopped
4 Tbl. chives or green onion, finely chopped
1-1/2 pinches cayenne pepper
2-2/3 c. grated cheddar cheese

Directions:

* Preheat the milk and chicken broth in a medium-size pot so it is hot when the vegetables are ready.

* Melt the butter in a large pot, then add the leek, carrots, onion, celery (I use a food processor for ease and speed in slicing) and saute slowly until soft, about 25 min.

Tip: Slicing instead of chopping the vegetables in the food processor will make it easier to scoop them out later to puree them.

* Add the corn starch and flour to the vegetables and stir to blend well.

* Add the heated milk and chicken broth to the large pot of vegetables. Cook over medium heat until thickened.

* With a slotted spoon or pasta server, scoop out all of the vegetables from the soup and puree them in a blender, then return them to the soup broth and mix well with a wire whisk.

* Add the salt, parsley, chives, cayenne pepper and mix well. Then add cheese and cook until cheese is melted.

* Serve and enjoy! *smile!*

Blessings on your meal!