Chicken Fajitas

4 Chicken Fajita Twists

Melt-in-Your-Mouth Chuck Roast Recipe

My notes:  Bill really liked this.  I made it with a london broil and added noodles to the crock pot in the last half hour.  I think it would be better with mashed potatoes.  Very spicy, cut down a little on the crushed peppers, they seem to strengthen in the crock pot.

My husband and I like well-seasoned foods, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting roast turns out. —Bette McCumber, Schenectady, New York

TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:6 servings

Ingredients

• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4 teaspoons prepared mustard
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 teaspoons pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 large onion, halved and sliced
• 1 medium green pepper, halved and sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

• 1. Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours.
• 2. Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy.
  Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary. Yield: 6 servings.

Nutritional Facts

4 ounces cooked beef with 1/3 cup gravy: 362 calories, 15g fat (6g saturated fat), 98mg cholesterol, 880mg sodium, 26g carbohydrate (18g sugars, 2g fiber), 31g protein.

© 2017 RDA E

No-Peek Chicken

Ingredients
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
chicken breasts or tenders

Instructions
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”

Quick Tip: Set your oven to about 215 degrees and allow this chicken bake to cook while you are at church or gone for the day.

Bacon-Lovers' Potato Salad

Bacon-Lovers' Potato Salad

Serves 6 to 8

2 1/2 pounds red potatoes
6 ounces thick-cut bacon slices (6 to 7 slices), diced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/3 cup thinly sliced scallions
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 cup coarsely chopped fresh parsley leaves

Halve the potatoes (quarter if large), then cut crosswise into 1/2-inch-thick slices. Place in a large saucepan of heavily salted water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are knife-tender, 4 to 5 minutes. Meanwhile, cook the bacon and make the dressing.
Place the bacon in a medium frying pan and cook over medium heat, stirring occasionally, until crisp and browned, 15 to 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Measure out 1/4 cup of the bacon fat and place in a large heatproof bowl.
Add the vinegar, mustard, scallions, and 1/2 teaspoon salt to the bacon fat, season with pepper, and whisk to combine; set aside until the potatoes are ready.
Drain the potatoes well, immediately add to the bowl of dressing, and gently toss with a rubber spatula to combine. Taste and season with more salt and pepper as needed (the potatoes will probably need a lot of salt). Set aside to cool slightly and for the flavors to meld, about 20 minutes. Add the parsley and reserved bacon and toss to combine. Serve warm or at room temperature.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Cheeseburger Tots

Daniel Batchelder

This is why I love having kids who love the cook and experiment. Tonight my "Middlest" Kirstin and I made something that I saw online. Tater tot cheeseburger sliders. Five tater tot's per section in a muffin tin, fully defrosted and smashed into the bottom. I used the bottom of a Sam Adams beer glass which is a little narrower. Bake in the oven at 425 for 15 minutes. Meanwhile, Cook the ground beef with whatever spices onions, etc. that you want. A little shredded cheese, then the burger, then more cheese on top. Bake in the oven for five more minutes. We decided to drizzle Ketchup on top, they were so amazing!

Prep time 20 mins

Cook time 35 mins

Total time 55 mins

These Cheeseburger tots are tater tot bites filled with hamburger, cheese, pickles, and a special sauce.

Author: Kat Jeter & Melinda Caldwell

Recipe type: Appetizer

Serves: 16

Ingredients

Cheeseburger Tots

• 48 Tater Tots, frozen
• 1 lb. Ground Beef
• ½ c. Onion, finely diced
• Salt and Pepper to taste
• 2 Tbsp. Mayonnaise
• 2 Tbsp. Mustard
• 2 Tbsp. Ketchup
• 2 Tbsp. Pickle Relish
• 1 c. Cheddar Cheese, shredded
• Note: You can use more or less of any of these condiments according to your taste!
• Mini Pickles for garnish

Special Sauce

• ½ c. Mayonnaise
• 4 Tbsp. Pickle relish
• 2 Tbsp. Yellow mustard
• 1 tsp. White wine vinegar
• 1 tsp. Paprika
• 1 tsp. Onion powder
• 1 tsp. Garlic powder

Instructions

1. Preheat oven to 425°F.
2. Brown ground beef in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.
3. Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.
4. Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
5. After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
6. Fill the tater tots with the ground beef mixture and top with cheddar cheese.
7. Place the tater tots back in the oven and cook for another 15 minutes.
8. Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
9. While the cheeseburger tots cool mix together all of the special sauce ingredients.
10. Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
11. Enjoy!

Pennsylvania Dutch Pot Pie

Pennsylvania Dutch Pot Pie

Recipe type: Entree

 

Ingredients

Pot Pie:

• 1 onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 4-6 cups of broth
• 1-2 pounds cooked chicken
• 3 large potatoes
• Pot pie noodles (see recipe below)
• Salt and pepper to taste

Pot Pie Noodles:

• 3 eggs
• 4½ tablespoons milk
• 2¼ cups flour
• 1½ teaspoons shortening
• ½ teaspoon baking powder
• dash of salt

Instructions

1. Add chopped onion, carrot, and celery to a large pot or dutch oven with just enough broth to cover. Cook over medium heat until veggies are soft.
2. While veggies are cooking, make dough for noodles. Mix all ingredients together (use hands to combine), roll as thinly as possible, and cut into two-inch squares.
3. Peel and slice potatoes as thinly as possible, so they're similar to noodles.
4. Add noodles and potatoes to pot in layers over the veggies, making sure the noodles don't touch. End with a layer of noodles. As you add layers, add broth so the ingredients are just barely covered.
5. Allow to simmer until noodles are cooked through and potatoes are tender (about 20-30 minutes).
6. Stir the pot to combine the ingredients and add meat. Season and cook for an additional 10 minutes until meat is heated.

http://thepintertestkitchen.com/pennsylvania-dutch-pot-pie/

No-Bake Chocolate Oat Bars

Yum! Delicious, easy, and no need to turn on the oven. Plus, if you want to make a whole bunch of bars ahead of time, you can totally freeze them, too! Just make sure you bring them back to room temperature before enjoying.


Try for events?

Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes

Ingredients

• 1 cup butter
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup dark chocolate chips
• ¾ cup chunky peanut butter

Directions

1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
3. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
5. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
6. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
7. Refrigerate for 4 hours, or until set.