I had to learn to cook when I got married, and the crock pot has been my best friend. Here is our family's favorite beef stew recipe http://www.themomcreative.com/2012/01/motherhood-monday-beef-ste.html Perfect for winter newlyweds!
I love cooking but have had to learn to adapt to a simple style of cooking and meal planning as a missionary. Here is one of my all time favorite go to recipes. It is simple and easy but can be dressed up in endless ways too. Enjoy and best wishes to Lovelle and David! http://www.blessedarethefeet.com/in-the-missionary-kitchen-simple-nourishment-for-a-large-family/
I make these caramel rolls every Christmas, Easter, and whenever we have overnight guests. I hope your family loves them as much as ours does! Congratulations, David & Lovelle! (please forgive the tiny photos in this old post!) http://girlwithblog.com/2011/04/easy-peasy-caramel-rolls/
I love my crockpot, especially for cold winter days when I want to do nothing more than snuggle up with my husband and kids. Here's a great recipe we love (I'm making it today, actually!): http://www.the-girl-who-ate-everything.com/2012/11/easy-white-chicken-chili.html
Ok , I don't have a link, but here is a recipe my mother in law taught me in the very beginning of my marriage, 14 years ago. It's easy peasy chicken and dumplings. I change it up now bc of dietary reasons ( i have to make the biscuits from scratch to be gluten free, i used a recipe from www.glutenfreeonashoestring.com)
Take about 6 cups of boiling water or chicken broth and cook your chicken. Once it's done, remove the chicken and shred. add 2 cans of cream of chicken ( I use Pacific brand, it's "cleaner") half a stick of butter (no margarine-grody, use the GOOD STUFF!) tsp of Thyme Bring your water/soup mixture back up to a low boil. Buy the 4 pack of the mini biscuits and flatten them with your hand a little bit them pinch them off and throw into the boiling water. Cover with lid and lower temp to low and let them cook for about 4-5 min. Gently stir in chicken, and cover and heat up for another 5 minutes. Done! Enjoy! Congrats on your marriage! Wishing you a long and happy life!
Guess I should add, I use about 3-4 chicken breasts and it feeds 4-6 :) You can also make chicken and rice out of this, just replace the biscuits with quick cooking rice.
Oh, this is my new favorite recipe! Margarita Chicken with Mango-Avacado Salsa. It is seriously SO good! It sounds super fancy, but it's easy to make- especially if the two of you do it together: http://www.thecopperanchor.com/blog/2014/9/22/margarita-chicken-with-mango-avocado-salsa
My husband is actually the chef in our family - which is surprising to all of us because when we first started dating (in high school. I won't tell you how long ago), he would only ever order chicken when we went out to eat. Now he's a total foodie, which works for me - because when I need to make something quick and easy? I go for pizza waffles ;) http://www.pinterest.com/pin/171277592053343669/
Forgive me, but I have several I'd like to share-I just don't have a link! :)
SATIN’s BREAKFAST CASSEROLE
*This recipe doesn’t have to be prepped the night before! It’s just a nice way to save time prepping the morning of your brunch!
NIGHT BEFORE* INGREDIENTS: (1) ½” Thick ham center slice, fat trimmed & cubed 4-1/2 cups cubed frozen potatoes 1 tablespoon garlic-flavored oil ½ cup butter ½ a cup of red bell pepper, chopped ½ a cup of green bell pepper, chopped 2 cloves minced garlic 6 eggs (2) cups whole milk ¼ cup chopped chives (both onion & green section) (1) 8oz bag of shredded Colby/Jack cheese (1) bag Hormel Real Bacon Bits-Peppered
DIRECTIONS: 1. In a large skillet, heat garlic oil 2. Add cubed potatoes & cook per package instructions 3. In another large skillet, add butter & sauté green & red peppers & minced garlic until tender 4. Add ham until browned 5. Beat eggs, ½ bag of cheese, bacon bits & milk together 6. Pour Egg mixture into bowl w/ peppers & ham
For Overnight Recipe: 1. Drain & put potatoes in bottom of 13x9 or large, oven-safe pretty serving pan (ungreased!!) 2. Pour Egg/peppers/ham mixture over top of potatoes 3. Cover & place in fridge over night 4. Preheat oven to 300 degrees 5. Uncover dish & place in oven, cooking for 1 hour 6. Remove from oven & Immediately top with: a. Remaining shredded cheese b. Chives c. Bacon Bits
FILLING INGREDIENTS: 6 Cups of Granny Smith Apples (Peeled, Cored & Sliced) 1-1/4 Teaspoon Ground Cinnamon ¼ Teaspoon Ground Nutmeg 1 Cup White Sugar ¾ Cup Milk ½ Cup Bisquick 2 Eggs 2 Tablespoons butter
TOPPING INGREDIENTS: 1 Cup Bisquick ¾ Cup Chopped Walnuts (or Pecans-I use Walnuts) 2/3 Cup Light Brown Sugar 3 Tablespoons Butter, melted
FILLING DIRECTIONS: 1) Preheat oven to 325°
2) Grease a 10-inch or 9-1/2 inch glass pie pan
3) In a large bowl, mix the following: 6 Cups of Granny Smith Apples (Peeled, Cored & Sliced) 1-1/4 Teaspoon Ground Cinnamon ¼ Teaspoon Ground Nutmeg
4) Place into greased pie pan
5) In a mixing bowl beat the following: 1 Cup White Sugar ¾ Cup Milk ½ Cup Bisquick 2 Eggs 2 Tablespoons butter
6) Pour mixture over apples
TOPPING DIRECTIONS: 1) In a small bowl stir together the following: 1 Cup Bisquick ¾ Cup Chopped Walnuts 2/3 Cup Light Brown Sugar 3 Tablespoons Butter, melted
2) Mix until crumbly, then sprinkle streusel over top of pie.
Bake in preheated oven for 55-60 minutes; bake until knife inserted into center of pie, comes out clean.
INGREDIENTS: • 1/4 cup butter • 1 onion, chopped • 3 stalks celery, chopped • 3 tablespoons all-purpose flour • 4 cups water • 1 (10.5 ounce) can condensed chicken broth • 4 tablespoons chicken bouillon powder • 4 potatoes, peeled and diced • 1 bunch of fresh asparagus, trimmed and coarsely chopped • 3/4 cup half-and-half • 1/4 teaspoon ground black pepper • 1/4 teaspoon ground white pepper
DIRECTIONS: 1. Melt butter in a heavy cooking pot 2. Add onions and chopped celery 3. Sauté until tender, about 4 minutes 4. Stir in flour, mixing well 5. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy 6. Add water, chicken broth, and chicken bouillon 7. Stir until smooth 8. Bring to a boil 9. Add diced potatoes and chopped asparagus 10. Reduce heat, and simmer for about 20 minutes 11. Puree soup in a food processor or blender in batches 12. Return to pot 13. Stir in half and half cream and black and white pepper 14. Bring soup just to boil 15. Adjust seasonings to taste. 16. Serve hot
**Alternate Recipe
Substitute Celery with 1 small yellow squash, chopped Add 1 Serrano, chopped
SATIN’S CHICKEN CHILE VERDE ENCHILADAS Crockpot All Day Start in Morning, Serve for Dinner
INGREDIENTS: 13x9 glass pyrex pan, sprayed w/ non-stick spray sides & bottom (2) breasts of chicken (1) pack of small flour tortillas (2) 24oz jars La Victoria Thick’n Chunky Salsa Verde (Medium) (2) 8oz packs of shredded Monterey Jack cheese (1) 16oz sour cream ½ yellow onion, finely chopped
DIRECTIONS: 1. Pour ½ a jar of salsa into bottom of crockpot 2. Place chicken breasts in bottom w/ chopped onions 3. Cover chicken & onions w/ remaining ½ jar of salsa 4. Cook on LOW for 4 hours 5. Shred chicken & add 1 bag of cheese 6. Cook on LOW an additional 4 hours 7. Preheat oven to 350 degrees 8. Pour a small amount of salsa into your pyrex pan-to lightly coat the bottom 9. Pour 1 full remaining jar of salsa into a different flat pan (not the one you’re using) 10. Dip each tortilla into the flat sauce pan, front & back 11. Fill each tortilla one w/ the chicken/cheese from crockpot-don’t over-fill 12. Roll & place in pyrex pan until pan is full of enchiladas 13. Pour the salsa you dipped tortillas in over top the enchiladas 14. Cover w/ remaining bag of cheese 15. Bake uncovered until cheese is melted to your satisfaction
6 tablespoons unsalted butter 1-1/2 cups chopped yellow onion 6 cups water 12 potatoes 24 oz shredded colby jack cheese 4 tablespoons all-purpose flour 2-1/3 cups whole milk 1-1/2" thick slice of ham 1 tablespoon onion powder Salt & Pepper (to taste preference)
DIRECTIONS: 1. Peel & cube potatoes 2. Trim fat off ham & cut into bite-size cubes 3. Melt butter in large pan over medium heat 4. Saute onions & ham in butter for 5-10 minutes, or until onions are tender 5. Fill large pot with the 4 cups of water 6. Put potatoes into large pot, bring to boil then simmer until tender 7. In a small bowl, combine flour & milk. Stir until flour is mostly dissolved 8. Slowly pour flour mix into large pot, stirring constantly until soup has thickened (approx 5 minutes) 9. Add cheese, onions & ham & stir until melted 10. Cook on simmer for approx 2 hours-stirring occasionally (You can try using the Crockpot, I just haven't yet so don't know what setting to use) Enjoy!
I had to learn to cook when I got married, and the crock pot has been my best friend. Here is our family's favorite beef stew recipe http://www.themomcreative.com/2012/01/motherhood-monday-beef-ste.html Perfect for winter newlyweds!
ReplyDeleteabsolutely love the crock pot! This sounds yummy! Thank you!
DeleteI love cooking but have had to learn to adapt to a simple style of cooking and meal planning as a missionary. Here is one of my all time favorite go to recipes. It is simple and easy but can be dressed up in endless ways too. Enjoy and best wishes to Lovelle and David! http://www.blessedarethefeet.com/in-the-missionary-kitchen-simple-nourishment-for-a-large-family/
ReplyDeleteI love easy cooking! Thank you so much!
DeleteThis is one of our faves! Not very healthy, but so good! Enjoy! http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/
ReplyDeleteIt's okay if it's not healthy. I love carbs! Thank you so much!
DeleteI make these caramel rolls every Christmas, Easter, and whenever we have overnight guests. I hope your family loves them as much as ours does! Congratulations, David & Lovelle! (please forgive the tiny photos in this old post!) http://girlwithblog.com/2011/04/easy-peasy-caramel-rolls/
ReplyDeleteThat sounds amazing! I will definitely give these a try! Thank you so much!
DeleteI love my crockpot, especially for cold winter days when I want to do nothing more than snuggle up with my husband and kids. Here's a great recipe we love (I'm making it today, actually!): http://www.the-girl-who-ate-everything.com/2012/11/easy-white-chicken-chili.html
ReplyDeleteI love my crock pot! I will definitely give these a try! Thank you so much!
DeleteOk , I don't have a link, but here is a recipe my mother in law taught me in the very beginning of my marriage, 14 years ago. It's easy peasy chicken and dumplings. I change it up now bc of dietary reasons ( i have to make the biscuits from scratch to be gluten free, i used a recipe from www.glutenfreeonashoestring.com)
ReplyDeleteTake about 6 cups of boiling water or chicken broth and cook your chicken.
Once it's done, remove the chicken and shred.
add 2 cans of cream of chicken ( I use Pacific brand, it's "cleaner")
half a stick of butter (no margarine-grody, use the GOOD STUFF!)
tsp of Thyme
Bring your water/soup mixture back up to a low boil.
Buy the 4 pack of the mini biscuits and flatten them with your hand a little bit them pinch them off and throw into the boiling water.
Cover with lid and lower temp to low and let them cook for about 4-5 min.
Gently stir in chicken, and cover and heat up for another 5 minutes.
Done! Enjoy!
Congrats on your marriage! Wishing you a long and happy life!
Guess I should add, I use about 3-4 chicken breasts and it feeds 4-6 :) You can also make chicken and rice out of this, just replace the biscuits with quick cooking rice.
DeleteI love chicken and dumplings! Thank you so much!
DeleteOh, this is my new favorite recipe! Margarita Chicken with Mango-Avacado Salsa. It is seriously SO good! It sounds super fancy, but it's easy to make- especially if the two of you do it together: http://www.thecopperanchor.com/blog/2014/9/22/margarita-chicken-with-mango-avocado-salsa
ReplyDeleteThat sounds soooooo good! I'm going to have to give that a try! Thank you!
DeleteMy husband is actually the chef in our family - which is surprising to all of us because when we first started dating (in high school. I won't tell you how long ago), he would only ever order chicken when we went out to eat. Now he's a total foodie, which works for me - because when I need to make something quick and easy? I go for pizza waffles ;) http://www.pinterest.com/pin/171277592053343669/
ReplyDeleteDavid's the same way! I get distracted too easy to cook a lot of the time lol. This sounds yummy! I will have to give it a try! Thank you!
DeleteForgive me, but I have several I'd like to share-I just don't have a link! :)
ReplyDeleteSATIN’s BREAKFAST CASSEROLE
*This recipe doesn’t have to be prepped the night before! It’s just a nice way to save time prepping the morning of your brunch!
NIGHT BEFORE*
INGREDIENTS:
(1) ½” Thick ham center slice, fat trimmed & cubed
4-1/2 cups cubed frozen potatoes
1 tablespoon garlic-flavored oil
½ cup butter
½ a cup of red bell pepper, chopped
½ a cup of green bell pepper, chopped
2 cloves minced garlic
6 eggs
(2) cups whole milk
¼ cup chopped chives (both onion & green section)
(1) 8oz bag of shredded Colby/Jack cheese
(1) bag Hormel Real Bacon Bits-Peppered
DIRECTIONS:
1. In a large skillet, heat garlic oil
2. Add cubed potatoes & cook per package instructions
3. In another large skillet, add butter & sauté green & red peppers & minced garlic until tender
4. Add ham until browned
5. Beat eggs, ½ bag of cheese, bacon bits & milk together
6. Pour Egg mixture into bowl w/ peppers & ham
For Overnight Recipe:
1. Drain & put potatoes in bottom of 13x9 or large, oven-safe pretty serving pan (ungreased!!)
2. Pour Egg/peppers/ham mixture over top of potatoes
3. Cover & place in fridge over night
4. Preheat oven to 300 degrees
5. Uncover dish & place in oven, cooking for 1 hour
6. Remove from oven & Immediately top with:
a. Remaining shredded cheese
b. Chives
c. Bacon Bits
Great served with fresh biscuits & gravy!
ENJOY!
SATIN’S IMPOSSIBLE FRENCH APPLE PIE
ReplyDelete"Apple pie that makes own crust. Pecans may be used in place of walnuts."
Prep Time: 20 Minutes | Cook Time: 1 Hour | Servings 8-10
FILLING INGREDIENTS:
6 Cups of Granny Smith Apples (Peeled, Cored & Sliced)
1-1/4 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
1 Cup White Sugar
¾ Cup Milk
½ Cup Bisquick
2 Eggs
2 Tablespoons butter
TOPPING INGREDIENTS:
1 Cup Bisquick
¾ Cup Chopped Walnuts (or Pecans-I use Walnuts)
2/3 Cup Light Brown Sugar
3 Tablespoons Butter, melted
FILLING DIRECTIONS:
1) Preheat oven to 325°
2) Grease a 10-inch or 9-1/2 inch glass pie pan
3) In a large bowl, mix the following:
6 Cups of Granny Smith Apples (Peeled, Cored & Sliced)
1-1/4 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
4) Place into greased pie pan
5) In a mixing bowl beat the following:
1 Cup White Sugar
¾ Cup Milk
½ Cup Bisquick
2 Eggs
2 Tablespoons butter
6) Pour mixture over apples
TOPPING DIRECTIONS:
1) In a small bowl stir together the following:
1 Cup Bisquick
¾ Cup Chopped Walnuts
2/3 Cup Light Brown Sugar
3 Tablespoons Butter, melted
2) Mix until crumbly, then sprinkle streusel over top of pie.
Bake in preheated oven for 55-60 minutes; bake until knife inserted into center of pie, comes out clean.
Serve warm, w/ French Vanilla ice cream
ENJOY!
Satin’s Asparagus Potato Soup
ReplyDeleteINGREDIENTS:
• 1/4 cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 tablespoons all-purpose flour
• 4 cups water
• 1 (10.5 ounce) can condensed chicken broth
• 4 tablespoons chicken bouillon powder
• 4 potatoes, peeled and diced
• 1 bunch of fresh asparagus, trimmed and coarsely chopped
• 3/4 cup half-and-half
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper
DIRECTIONS:
1. Melt butter in a heavy cooking pot
2. Add onions and chopped celery
3. Sauté until tender, about 4 minutes
4. Stir in flour, mixing well
5. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy
6. Add water, chicken broth, and chicken bouillon
7. Stir until smooth
8. Bring to a boil
9. Add diced potatoes and chopped asparagus
10. Reduce heat, and simmer for about 20 minutes
11. Puree soup in a food processor or blender in batches
12. Return to pot
13. Stir in half and half cream and black and white pepper
14. Bring soup just to boil
15. Adjust seasonings to taste.
16. Serve hot
**Alternate Recipe
Substitute Celery with 1 small yellow squash, chopped
Add 1 Serrano, chopped
Sauté squash, Serrano & onion together
SATIN’S CHICKEN CHILE VERDE ENCHILADAS
ReplyDeleteCrockpot All Day
Start in Morning, Serve for Dinner
INGREDIENTS:
13x9 glass pyrex pan, sprayed w/ non-stick spray sides & bottom
(2) breasts of chicken
(1) pack of small flour tortillas
(2) 24oz jars La Victoria Thick’n Chunky Salsa Verde (Medium)
(2) 8oz packs of shredded Monterey Jack cheese
(1) 16oz sour cream
½ yellow onion, finely chopped
DIRECTIONS:
1. Pour ½ a jar of salsa into bottom of crockpot
2. Place chicken breasts in bottom w/ chopped onions
3. Cover chicken & onions w/ remaining ½ jar of salsa
4. Cook on LOW for 4 hours
5. Shred chicken & add 1 bag of cheese
6. Cook on LOW an additional 4 hours
7. Preheat oven to 350 degrees
8. Pour a small amount of salsa into your pyrex pan-to lightly coat the bottom
9. Pour 1 full remaining jar of salsa into a different flat pan (not the one you’re using)
10. Dip each tortilla into the flat sauce pan, front & back
11. Fill each tortilla one w/ the chicken/cheese from crockpot-don’t over-fill
12. Roll & place in pyrex pan until pan is full of enchiladas
13. Pour the salsa you dipped tortillas in over top the enchiladas
14. Cover w/ remaining bag of cheese
15. Bake uncovered until cheese is melted to your satisfaction
Serve w/ a dollop of sour cream on top
ENJOY!
SATIN’S HAM & CHEDDAR POTATO SOUP
ReplyDeleteINGREDIENTS:
6 tablespoons unsalted butter
1-1/2 cups chopped yellow onion
6 cups water
12 potatoes
24 oz shredded colby jack cheese
4 tablespoons all-purpose flour
2-1/3 cups whole milk
1-1/2" thick slice of ham
1 tablespoon onion powder
Salt & Pepper (to taste preference)
DIRECTIONS:
1. Peel & cube potatoes
2. Trim fat off ham & cut into bite-size cubes
3. Melt butter in large pan over medium heat
4. Saute onions & ham in butter for 5-10 minutes, or until onions are tender
5. Fill large pot with the 4 cups of water
6. Put potatoes into large pot, bring to boil then simmer until tender
7. In a small bowl, combine flour & milk. Stir until flour is mostly dissolved
8. Slowly pour flour mix into large pot, stirring constantly until soup has thickened (approx 5 minutes)
9. Add cheese, onions & ham & stir until melted
10. Cook on simmer for approx 2 hours-stirring occasionally (You can try using the Crockpot, I just haven't yet so don't know what setting to use)
Enjoy!