Slow Cooker Italian Meatballs

October is one of our busiest months of the year, since three of the kiddos have birthdays. And things are just about to get even busier, since the youngest two are starting swim lessons next week and Corban is starting basketball in a couple of weeks.

But hey, with five children, life never seems to slow down.

That's why I rely on slow cooker meals at least once a week, sometimes two or three times.
Three cheers for slow cookers!!
I have three, actually. A 6-qt and a 7.5 or 8-qt (can't remember) are my primary ones, but I also have a little 1-qt. one for dips. It's so cute!

I actually made this recipe for a church fellowship meal a few months ago and barely even got to try it. It was one of the first dishes emptied. So last week, I decided it was high time for this meal to grace our table. It makes HUGE batch, so we had dinner from it twice, as well as lunch for a few people twice.

Grant loved these meatballs so much, he skipped dessert so he could have seconds of them instead.

The sausage gives such a nice flavor, and combining it with lean ground turkey keeps the calories down quite a bit. I used homemade breadcrumbs the first time, but this time I tossed some oats in the food processor and ground them up pretty fine.  Worked just as well.

I used homemade marinara sauce by simmering a couple of 28-ounce cans of crushed tomatoes with some garlic and herbs for awhile, but store-bought cans or jars of sauce work just fine and simplify the process a little.

We loved these meatballs over penne pasta, and I bet they'd be awesome as a meatball sub also. Annika had some leftover meatballs in a tortilla with some melted mozzarella cheese one day and said that was really good.

Any way you eat them, they're super delicious. And I'm sure they'd freeze really well.

Slow Cooker Italian Meatballs
from Rebekah's Family, Food, and Fun

1/2 cup milk
4 eggs
2 lbs ground turkey or beef
12 ounces bulk mild Italian sausage
1 1/4 cups breadcrumbs, Italian-seasoned if you prefer
1/4 cup shredded Parmesan cheese
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
6 cups marinara sauce (Two 24 oz jars) or homemade

Directions:

• In a large bowl, whisk together milk and eggs until combined. Add ground turkey, sausage, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder; mix with your hands until well combined. 
• Preheat oven to 350°F. Line two baking sheets with foil and lightly spray with non-stick spray. Using your hands or a medium cookie scoop (my preferred method), shape 1-2 inch meatballs. Place on prepared baking sheets. 
• Bake for 10 minutes, or until browned. Transfer to a 6-quart slow cooker.
• Top meatballs evenly with sauce. Cover and cook on low 4-5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160°F. 

Serve on top of pasta, on split hoagie rolls with melted cheese for meatball sub sandwiches, with mashed potatoes, or as an appetizer.


Source: Girl Versus Dough, originally adapted from Taste of Home

Chicken Enchiladas Suiza (SRC)

I already have a couple of chicken enchilada recipes, both very different and both very tasty.  But with a husband that adores spicy and Tex-Mex sort of food, I figured you can never have too many enchilada variations.  So when I saw one featuring green sauce (instead of the typical red) on my Secret Recipe Club assignment for the month, Little Bit of Everything, I knew I had to try it.

Of course, I found several other recipes to try.  Julie blogs from Nebraska and has a beautiful collection of dishes, like Pumpkin Cream Cheese Bread, Pot Roast Carbonnade, and Salted Caramel Ice Cream  (which I did make and it was to.die.for delicious - but I did encounter a few difficulties with making it so I didn't feel comfortable posting it until I make it successfully a few more times.  Ahem.)

So most of y'all know that I really don't like buying pre-made stuff, and that includes enchilada sauce.  I already have a homemade red sauce that my family really likes, but I didn't have a green one.  So I searched for one and found an intriguing recipe which involved roasting poblano chiles.  I'll be posting it soon, so stay tuned.

These enchiladas were simple and amazingly delicious.  While a couple of  the girls complained that they were too spicy (that's because of the sauce), Grant couldn't stop raving about them. He would eat them every week if I'd make them.  I loved them too and was bummed that I missed out on the leftovers.  Grant took them for his lunch the next day. Guess that's a sign of true love - you let the hubby take the awesome leftovers.

Chicken Enchiladas Suiza
from Rebekah's Family, Food, and Fun

2 lbs. boneless, skinless chicken (breasts or thighs)
Salt and pepper
1/2 cup sour cream
1 (4 oz) can chipped green chiles, drained
1/3 cup chopped green onions
1 can Rotel mild diced tomatoes with green chiles, drained
1 (14 oz) can mild green enchilada sauce (or use homemade)
2 cups finely shredded cheese - cheddar or colby jack
10-12 Fajita size tortillas 

Cook chicken as desired.  You can boil it, bake it, or cook in a slow cooker. You could even use leftover cooked chicken or rotisserie if you wanted.  I like to sprinkle the chicken breasts with kosher salt and pepper on both sides, place on a baking sheet, and bake at 350°F for 20 minutes or until done.  Cool chicken slightly and then dice finely or shred it.

Combine chicken, sour cream, green chiles, green onions, Rotel, and 1 cup of cheese in a large bowl. Mix to combine well. Add salt and pepper to taste if desired.

Preheat oven to 350°F.  Spread a thin layer of enchilada sauce on the bottom of a 13 x 9" baking dish.
Divide the chicken mixture between the tortillas and roll up securely.  Place in the baking dish and pour remaining enchilada sauce over the top. Cover with foil and bake for 20 minutes.  Remove from the oven, top with remaining 1 cup of cheese, and return uncovered to the oven until cheese is melted.


Source: Adapted slightly from Little Bit of Everything

An InLinkz Link-up

Slow Cooker Barbecue Pork

It's no secret that I love using my slow cooker in the summer. And winter. Okay, basically anytime. 

So convenient and easy. 

While we don't eat pork very often, this has become one of our very favorite ways to eat it. The entire family gets excited when I make this, and that's saying something. Very few recipes in my arsenal illicit such enthusiasm from 7 people. 

So what makes it special?

Apparently not the bourbon.  Ha.  See, this recipe is originally entitled Bourbon Pork - but we never have bourbon in the house and I just used water (through rinsing out the ketchup bottle) instead. It tastes so fabulous, I can't imagine bourbon making it any better. But if that's up your alley, give it a shot. 

But really, it's so simple to throw together. The longest part of it is trimming the fat from the pork. If you get a pork loin, even that is pretty fast.  However, I will say, as much as I love the easier trimming of a pork loin, the pork shoulder roasts are a little more flavorful and less likely to dry out.  You can't go wrong with either one, though. 

The sauce is slightly sweet with a little tang and complements the tender pork perfectly. 

I do recommend toasting your buns a little; otherwise, the bottom bun gets soggy pretty quickly from all the dripping sauce.  Or just eat it as soon as you make it.  No letting it sit around!! 

The leftovers are equally good and some people might have even been caught sneaking some bites straight from the bowl right in the refrigerator.  

Slow cooker Barbecue Pork
from Rebekah's Family, Food, and Fun

1 3/4 cups ketchup
1/3 cup brown sugar
1/3 cup red wine vinegar
3 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1/2 cup water (or bourbon, if you prefer)
1/2 tsp. salt
pepper to taste
4 lbs boneless pork roast, trimmed of as much fat as possible

Place all sauce ingredients in slow cooker and mix.  Add pork and turn to coat.  Cook on high for 4-5 hours or on low for 7-8 hours.  Remove pork and shred with two forks.  Return shredded pork to slow cooker and cook an additional 30 - 60 minutes.


Source: adapted slightly from Lemons for Lulu

Deep Dish Sloppy Joe Casserole

Question: What do you get when a 10 year old boy crashes his bike going over 20 mph downhill?  

Answer: A trip to the ER with 2 broken arms, an overnight stay, surgery (with thankfully no pins) and above the elbow casts for the next 2 weeks. 

Question: What do you get when you have two daughters taking ballet classes from their amazing Aunt Anna?

Answer: A beautiful program/recital on a big stage and flowers afterwards.

Question: What do you get when you talk grandparents into taking their first Selfie?

Answer: Cute!!

Question: What do you get when the other grandparents agree to watch your 5 kids so you can take a long-awaited get-away vacation (the first since your honeymoon 13 years ago!)?

Answer:  One of the best weeks ever. Pura Vida - Costa Rica!!!  Visiting with relatives, rappelling down waterfalls, white water rafting, viewing volcanoes, soaking in natural hot springs, ziplines over the rainforest, wildlife tours, horseback ride to a waterfall, we packed a lot into a week. 

Question: And what do you get when you combine sloppy joes with pizza?

Answer: A dinner that Grant says is one of his favorite things EVER.  No kidding. He couldn't stop talking about how much he loved this meal.  And really - we all agreed.  It's so delicious!! 

You have a super simple pizza dough, a flavorful and meaty filling, and lots of cheese on top.  

It's like a deep dish pizza that you can just dig right into and serve up hearty slabs.  Eat with a fork or your fingers, whatever you please. We don't mind! 

The only problem with this recipe?

  

One dish of it doesn't make enough for us to have two dinners of it.  Everyone liked it so much, they kept going back for more.  So my plans of having leftovers for dinner kind of went out the window. Guess I'll make another one. :) 

Deep Dish Sloppy Joe Casserole

Dough:

1 Tbsp. instant yeast

1 cup very warm water

1 Tbsp. sugar

1 tsp. salt

2 Tbsp. olive oil

3 cups flour (I use white whole wheat)

Filling: 

1 pound lean ground turkey

1 Tbsp. dried minced onion

1/2 tsp. garlic powder

1 tsp. Montreal Steak seasoning

1 large carrot, grated

1/2 green bell pepper, finely chopped

1 (15 oz) can tomato sauce

1 tsp. dried mustard powder

2 Tbsp. ketchup

1 Tbsp. apple cider vinegar

1 Tbsp. brown sugar

Salt and pepper to taste

4 ounces shredded cheddar cheese

Begin by preparing pizza dough. 

In a large mixing bowl, combine yeast with warm water and sugar.  Allow to foam for a few minutes. Add salt, oil, and flour.  Stir until a dough forms.  Knead by hand or with a dough hook on the mixer for 5-6 minutes.  Cover and set aside. 

In a large saucepan or skillet, brown ground turkey with minced onion, garlic, and steak seasoning. Drain grease if necessary.  Add the carrot and chopped bell pepper and saute a few minutes longer, until veggies are beginning to get tender.  Add tomato sauce, mustard powder, ketchup, vinegar, and brown sugar.  Simmer for 5-7 minutes.  Add salt and pepper to taste.  

Preheat oven to 420°F.  In a lightly greased 13 x 9" pan, spread out pizza dough, coming up the sides about an inch to create a little crust.  Pour filling over the dough and sprinkle with cheese.  Bake for 17-20 minutes, or until the crust is lightly browned. 

Source: adapted slightly from Finding Joy in my Kitchen 

Spicy Corn Chowder with Chicken - SRC

Happy Saint Patrick's Day!  (And Happy Birthday to my younger sis, Anna!)

So this isn't exactly an Irish recipe - but it does have potatoes in it, so that has to count for something.

And, I got the recipe from the blog of a lovely lady from England......which is neighbors with Ireland, so that has to count for something too. (little bit of a stretch there, I admit it)

For this month's Secret Recipe Club assignment, I had the pleasure of visiting Sarah's Kitchen.  Although Sarah is originally from England, she has been living in the States for 12 years and has been an American citizen for four.  She loves crafts and couponing, as well as cooking and baking.

She has a wide variety of recipes on her blog - one that I found particularly alluring was the Processor Danish Pastries.  I actually made them over the weekend with some variations on the fillings and absolutely loved them - but I failed miserably at getting the dough to stay pinched closed and the pastries were....shall we say....messy looking.  Certainly not photogenic.  But totally mouth-watering and irresistible.  I can't wait to try again with that dough.  It was so easy and flaky, buttery perfection.

But that was okay, because I had already made another recipe from her blog that I loved as well.  This chowder is so flavorful with the variety of peppers, but overly spicy.  Although my son thought I was crazy for pureeing part of the mixture, it really helps to thicken it up and make it more chowder-like and not as much of a brothy soup.   It's hearty, satisfying, and just perfect for a chilly evening.   I loved the little chunks of browned chicken breast in there, as well as the crispy bacon on top, but you could certainly make this vegetarian with equally good results, I'm sure.

Spicy Corn Chowder with Chicken

4 slices of bacon 
1 onion, diced
1 jalapeno, diced
1 poblano pepper, diced
1 red pepper, diced
4 cups corn (frozen or fresh)
4 small/medium potatoes, diced
1 Tbsp. fresh thyme (or 3/4 tsp. dried thyme)
3 cups vegetable or chicken broth
1 cup milk
1/2 cup heavy cream
salt and pepper to taste
2-3 cups cooked and diced or shredded chicken (I just seasoned a couple of chicken breasts with salt and pepper and sauteed in a bit of oil in a frying pan until cooked through)


Cut the bacon into strips and fry in a large dutch oven until crispy; set aside.  If you used turkey bacon like I did, you might need to add a little oil to the pan - if you use regular bacon, drain grease, reserving 1 Tbsp.
To the reserved fat, add the onion, jalapeno, poblano pepper, red pepper, and corn. Cook for about 5 minutes.  Add in the thyme and season with salt and pepper. Add in the potatoes and broth.  Bring to a boil and simmer for about 20 minutes, until the potatoes are tender.  Transfer half of the soup to a blender and puree.  Add back to the soup pot and add in the milk, heavy cream, and cooked chicken. Let simmer for a few minutes.  Top each bowl with some crumbled bacon.

Adapted slightly from Sarah's Kitchen

An InLinkz Link-up

Skillet Baked Pasta - Vegetarian

Everywhere in the blog world, all I see is pumpkin and apple, pumpkin and apple, with a little more pumpkin added in for good measure.

Not trying to complain or anything - I adore pumpkin in so many things and appreciate new ideas in the fall.
It just kind of strikes me as funny, since most of these recipes use canned pumpkin, which is available year-round, so you really don't have to make pumpkin stuff only in the fall. Really. I like pumpkin in May.  Don't you?

That's why I either buy a few pumpkins when they're cheap and cook them, puree, and freeze in 2 cup portions or buy a bunch of cans on clearance after Thanksgiving.  I do the same with sweet potatoes.  I had such a great stash last year.....but ended up eating it in a huge rush and giving away quite a bit when we moved.  My freezer has been bare of sweet potatoes and pumpkin this entire year.  Gonna have to remedy that soon.

All that to say, I have YET to make anything with pumpkin or sweet potato this fall.
It's heresy for a food blogger, I know.  But it is what it is.
(I have made apple butter and apple sauce, for the record).

Maybe you'll enjoy seeing something else anyways. :)

How about a vegetarian pasta meal???

Most of the vegetarian meals I make revolve around beans or lentils. For the protein, ya know.

But when I saw this dish from the Girl Who Ate Everything, I couldn't resist giving it a try.
Now, I think it would be totally awesome with some crumbled cooked sausage, or sliced smoked sausage, or even diced, cooked chicken breast.  I may try one of those sometime.
But I have to say - it was totally awesome as is. 

The pasta cooks right in the tomato sauce and water, along with some spices and sauteed garlic - then you add some heavy cream  and Parmesan cheese - oh, and can't forget the basil!  I wish I had had some fresh on hand....but even the dried worked well.  Then you top the whole thing with dollops of ricotta cheese and sprinkle mozzarella over all that.  And into the oven it goes, to get all nice and golden and toasty.

Come on, now....tell me your mouth isn't watering.

A little indulgent?

Okay, maybe a little.

But completely worth it.

And I didn't miss the meat at all.

Skillet Baked Pasta 

6 garlic cloves, minced
4 tsp. olive oil, divided use
1/2 tsp. red pepper flakes
salt and pepper
1 (28 oz) can crushed tomatoes
3 cups water
12 oz. ziti pasta (3 3/4 cups)
4 oz (1/2 cup) whole-milk ricotta
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/4 cup chopped fresh basil (or 1 Tbsp. dried)
1 cup mozzarella cheese, shredded

Instructions:

• Preheat oven to 475°.
• Combine 1 Tbsp. oil, garlic, pepper flakes, and 1/2 tsp. salt in a 12 inch oven safe skillet and saute over medium-high heat until fragrant, about 1 minute.
• Add crushed tomatoes, water, ziti, and 1/2 tsp. salt.
• Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes. Make sure you don't overcook - it will continue to cook in the oven.
• Meanwhile, combine ricotta, remaining 1 tsp. oil, 1/8 tsp salt, and 1/8 tsp pepper in a bowl.  Set aside.
• Stir cream, Parmesan, and basil into the skillet and season with salt and pepper to taste. 
• At this point, if your skillet isn't oven safe, transfer pasta into a shallow 2 quart casserole dish before sprinkling with the ricotta and cheese and baking. 
• Add dollops of the ricotta mixture with a spoon and sprinkle mozzarella evenly over ziti. 
• Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Let cook slightly and sprinkle with additional basil. Serve. 

Source: The Girl Who Ate Everything, , originally from America's Test Kitchen Family Cookbook

Enchilada Stuffed Shells -SRC

Have you ever made a new recipe full of delicious ingredients that you know your family loves yet had skeptical, dubious children take one look and declare,  "I don't LIKE that!" before they've even tasted it?

It drives me crazy.

My 3.5 year old Ellia is a real master at that kind of stuff. If she even thinks a dish might have onions in it, she automatically doesn't want to eat it.  What makes it even worse is that she really doesn't mind onions, it's the 6 year old (Annika) who does.  Ellia just wants to be like Annika, so she has to copy the onion-hating.

There was one time recently that Ellia was eating her peanut butter and jelly sandwich for lunch and she excitedly announced, "You can't even taste the onions!!!!"  

Yep.  I can't taste onions in my PB&J either.  Wonder why that is.

I use onions a lot in my cooking, so there are many opportunities to use that phrase, I suppose.

So there was a small amount of skepticism when this dinner was presented, but once the reluctant eaters were persuaded to take a bite, there were no more complaints and the plates were emptied.  Hurray!  Score for Mom!

Many thanks to Grandma Loy's Kitchen, whose blog I was assigned to for this month's Secret Recipe Club.
Grandma Loy has lots of down-to-earth recipes with simple ingredients and easy preparation - like her Herbed Potato Frittata (which I made a version of on Saturday and it was amazing!), Apple Pear Streusel Pie,  and Easy Pretzel Pralines (definitely trying those this fall).
I have really enjoyed reading through her blog and pinning all sorts of new things to try.

But I couldn't resist this entree option - I love enchiladas and pasta is always a hit with my family.....so I just knew these would be delicious.  When Annika came in and saw me filling the shells, she was less than impressed with how the filling looked....but I made her take a little bite and she was immediately convinced.....this was an awesome meal. :)   She couldn't wait to tell the others how good dinner was going to be!  And we all thoroughly enjoyed it.

I included our favorite enchilada sauce that I use for this recipe - Grandma Loy has her own version that you can also check out.  Or you can just use canned sauce.

P.S.  This would make a GREAT potluck meal.
P.P.S. I bet it would also freeze really well....although I haven't tried it yet.

Enchilada Stuffed Shells
adapted  from Grandma Loy's Kitchen

1 lb ground turkey or beef
1 small onion, chopped
1/2 cup red pepper, chopped
1 large garlic clove, minced
1 1/2 cups frozen whole kernel corn
1 can (15 oz) pinto or black beans, drained and rinsed
4 oz. cream cheese
1 tsp. chili powder
1/2 tsp. cumin
Salt and pepper to taste
2 (10 oz) cans enchilada sauce OR homemade recipe below
20 jumbo pasta shells, cooked according to package directions
2 cups shredded cheese - cheddar and Monterey Jack combined, divided use

Brown ground turkey or beef with onion, red pepper, and garlic.  I like to sprinkle with garlic salt for flavor.  Drain if necessary.  Add corn, beans, cream cheese, chili powder, cumin, salt, and pepper and 2/3 cup enchilada sauce.  Let cook for ~10 minutes.  Cool slightly.  Spoon about 2 heaping Tablespoons meat mixture into each cooked pasta shell. Place in a greased 13 x 9" dish.  Sprinkle each shell with some of the cheese. Pour remaining enchilada sauce over the shells.  Cover with foil and bake for 15 minutes at 350°F. Remove foil and sprinkle with remaining cheese. Bake 5-10 minutes longer.

Makes 10 servings of 2 shells each.

Enchilada Sauce: (makes enough for a double batch of stuffed shells  - freeze half for another time if you don't need a double batch)
2 T. olive oil
1 T. flour
1/4 c. chili powder
2 c. chicken broth
10 oz. tomato paste
1 t. oregano
1 t. cumin
1/2 t. salt

In a large saucepan or skillet, heat 2 T. oil and then add flour, smoothing and stirring with a wooden spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add 2 cups broth, tomato paste, oregano, cumin and salt.  Stir to combine.  Bring to a boil and reduce heat to medium/low. Simmer for 10-15 minutes to allow flavors to develop.

Busy Day Goulash - SRC

We have really been loving our new church and getting to know the families there.  It's not a big church, probably around 200 people or so.  I recently became acquainted with a really great lady named Ginny.  Shortly after, we became Facebook friends - and I saw on her page that she had a food blog, Cooking with Chopin, Living with Elmo.

"That's awesome!" I thought to myself. "We have something else in common!"

As I browsed through her blog, admiring her fantastic recipes and gorgeous photography, it quickly became apparent that Ginny and I had something else in common.

She is a member of the Secret Recipe Club also!!

She's in Group A - and I hadn't run across her before.  It was such a thrill to both of us to discover that we actually met someone in person who was a member of the club.  What are the odds, ya know?  Super cool.

Anyway.  On to July's feature.

I had the great pleasure of being assigned to Miz Helen's Country Cottage  for the Secret Recipe Club this month.  This delightful lady is just the sort of person you'd love to have as a next door neighbor.  A mom of 7, grandma to 13, and great-grandma to 3, she's gifted with hospitality, has gorgeous gardens and landscaping, something scrumptious always baking, and has tips for home-keeping from canning to meal-planning.  Not to mention a lengthy list of recipes, with tempting titles like Key Lime Cake, Cream Puffs, and Baked Tilapia Cakes.

Now if only I can get her to move from Texas to Northwest Arkansas......

This Busy Day Goulash jumped out at me.....because as a mom of 5 kids, I have lots of busy days.  Don't we all???  And I love using my slow-cooker in the summer - saves heating up the oven and all that jazz.

This dinner is easy to get together and cooks in just a few hours. It's a great combination of meat, veggies, pasta, and cheese, making a very satisfying meal that will please the whole crew.

I changed just a few things, using vegetable broth instead of beef and omitting 2 tsp. cinnamon (I just didn't think my family would like that....).

My only issue was that the pasta was a little overcooked - my family didn't complain and rather liked the noodles a little mushy - but I would have preferred them a bit firmer. That could just be because my slow-cooker cooks really hot and fast.  So next time I'll wait an hour or so to add the pasta.

All in all, it was a great meal that lasted us for two dinners and I will definitely add it to the menu rotation.

Thanks, Miz Helen!!

Busy Day Goulash
adapted slightly from Miz Helen's Country Cottage

2 lbs lean ground beef or ground turkey
2 medium onions, chopped
1 green pepper, chopped
1 1/2 cups tomato sauce or 1 (14 oz) can
1 3/4  cups frozen corn
1 qt. vegetable broth or beef broth
1 Tbsp. chili powder
1 Tbsp. oregano
1 Tbsp. parsley
2 tsp. cinnamon (I omitted)
2 cups dry pasta (I used Cellentani)
Salt and Pepper to taste
Dash of Cayenne pepper
1 cup sharp cheddar cheese, grated
1 cup Monterrey Jack cheese, grated

Brown ground turkey, onion, and pepper in a hot skillet.  Add 1/2 cup water to the skillet to remove all the goodies from the bottom if you want. Pour the mixture into the slow cooker.  Add the remaining ingredients, except for cheese.  Mix well and cover the slow cooker.  (Note: I will add the pasta after the first hour next time)
Cook on high for 1 hour, then on low for 3 hours.  At the end of 3 hours, put the cheeses on top of the Goulash, replace the lid and cook for 30 more minutes on low.

Teriyaki Chicken (Gluten Free/Dairy Free)

I am extremely thankful that we don't have any food allergies or sensitivities in my family (other than me with avocados...so weird....and unfortunate).  

However, I know there are so many families that have to deal with various issues with food and it can get so complicated.  I recently had the pleasure of making a meal for a friend from church who had just given birth to her 5th boy...and was told by the meal coordinator that they needed a dinner that was wheat-free and dairy free.

Wow.  That ruled out nearly every recipe I normally make.  I am a big believer in the value of butter....and cheese....and I love pasta, biscuits, breads.....oh, you know.  And the desserts.  Eliminating dairy and wheat leaves the options pretty sparse, unless you go to a specialty store to buy some unusual ingredients like xanthum gum or sorghum flour.  Sure can't find those at Walmart.

Anyways, I ended up making BBQ meatballs (with water instead of milk), Confetti Rice and Bean Salad, roasted green beans, and a fruit salad with strawberries, grapes, and blueberries.

Brainstorming what to make for them helped me realize that it's a really good idea to have a running list of gluten and/or dairy-free recipes from which to choose, should the need arise.

This meal definitely makes the list for me.
 
It's a really simple dinner, just requires some time chopping and cutting veggies and meat and a little time stir-frying it all.  But it comes together beautifully and was a hit with everyone in my family, including Grant's parents.  It's flavorful and slightly sweet - and the best part - all of the ingredients are nearly always in my kitchen.  So it's an easy go-to meal when plans go awry and I need a back-up, stat.

What are some of your gluten or dairy free favorite recipes?

Teriyaki Chicken (Gluten and Dairy Free)
from Angela's Kitchen

1-1/2 lbs. boneless, skinless chicken, cubed
oil for cooking (I use expeller pressed coconut oil)
4 carrots, sliced thinly
1 medium onion, sliced thinly
2 cups broccoli, chopped
2-4 cloves garlic, minced
3/4 cup water
1/2 cup gluten free soy sauce (reduced sodium)
1/3 cup brown sugar
2 T. cornstarch or arrowroot
salt and pepper, to taste
Cooked rice, for serving

Heat a couple of tablespoons of oil in a large skillet over medium high heat.  Season chicken with salt and pepper, then saute it until browned and cooked through. Remove from skillet and set aside.  In the hot skillet (add a little more oil if necessary) stir fry the carrots and onions for several minutes. Once they're crisp/tender, add the broccoli and garlic and cook a couple of minutes longer.
Add the chicken to the skillet with the vegetables.  In a medium bowl, combine the water, soy sauce, and brown sugar.  Add 2/3 of the mixture to the skillet.  Bring to a boil.  To the remaining liquid, add the cornstarch and whisk until smooth. Add to the boiling mixture in the skillet and stir constantly until thickened.
Season with salt and pepper to taste.
Serve over rice.

Enchilada Meatballs - SRC

Happy Belated Mothers Day to all of you dedicated, terrific moms.  I hope your day was full of blessings with your family.  

We have a Mother's Day tradition of going out for Mexican food around dinner time. It all started the first year we were in Virginia, which was my first Mother's Day as a mom.  We were originally going to the Outback for dinner, but upon discovering the wait was 2 hours, we changed our mind real quick on that one.  

A quick drive around that part of town revealed that all the restaurants were packed to the gills.  

We had a 6 month old with us....and waiting super long was not an option.  We ended up deciding to try this small Mexican restaurant in another part of town and were delighted to get seated right away, served quickly, had a delicious meal, and even got 1/2 price for my meal.  Oh, and a free dessert for me.  :)  And I just remembered - Corban drank from a straw for the first time at the restaurant that night.  We were so impressed at such a young baby doing that.  

We were out of there and home watching the season finale of Survivor (yes, I'm an addict) before we even would have been seated at the Outback.  

So our tradition has continued to this day.  And I love it! 

This year we got the pleasure of being with my parents and younger sister also, which made it even better.  

Tex-Mex cuisine has always been a favorite of mine, and fortunately Grant and the kids agree.  So it wasn't hard to pick something fun like Enchilada Meatballs for my Secret Recipe Club feature this month.

  

My assigned blog was Angela's Kitchen, which is an amazing resource for anyone looking for gluten-free or dairy-free recipes.  Angela is quite the expert in gluten and dairy free recipe development and living and teaches classes, consults, and speaks in various outlets.  

She has lots of recipes that interest me......such as Sundried Tomato Stuffed Chicken,  Teriyaki Chicken,

and Better Than Nutrigrain Bars...and even plenty of baked goods, although most of those required specialty ingredients that I don't have on hand.  

I did not make these meatballs gluten free or dairy free - I had my regular cornbread leftover from dinner the night before and I used real cheddar cheese on top, but Angela's recipe will tell you how to do it if you desire. 

We loved the meatballs - they are moist and just a little spicy - which can be altered depending on what kind of enchilada sauce you use. They make a great dinner served with Mexican rice and a salad, or they would be a fun appetizer or hor d'oeurve for a party as well.  

Enchilada Meatballs

adapted from Angela's Kitchen

2 pounds ground turkey or beef

2 cups crumbled corn bread (I used leftovers of this recipe)

1/4 cup minced fresh cilantro (I omitted - hubby doesn't like it)

1/2 tsp. salt

1/2 tsp. ground black pepper

2 cups enchilada sauce, divided (I used homemade from this recipe)

Shredded sharp cheddar cheese - optional

Preheat oven to 350°F.  

In a large bowl, mix together, ground turkey, corn bread, cilantro (if using), salt, pepper, and 1/2 cup enchilada sauce. Form into 1-inch meatballs with your hands, or use a medium cookie scoop, which I prefer.   Put meatballs on a rack on a rimmed baking sheet, or just line the sheet with foil and place the meatballs on that.  Bake for 15-20 minutes, until cooked through.  Put in a serving dish.

Heat remaining enchilada sauce and pour over meatballs.  Sprinkle with cheddar cheese and snipped cilantro if desired.  

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To freeze: After cooking, allow meatballs to cool completely.  Place in a large freezer bag, remove as much air as possible, seal, label, and freeze. Put remaining enchilada sauce in a smaller freezer bag, removing as much air as possible, seal, and freeze. Package both bags together.

To serve: Thaw.  Pour sauce over meatballs in a baking dish or sauce pan. Heat through.

Olive Garden Pasta e Fagioli Soup Copycat Recipe

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

Countdown to 2013 - Best Main Dishes of 2012

The Countdown continues......

These are some of the favorite new dinners that have come out of my kitchen this year.
Each of them is pretty low fuss.....simple ingredients, fairly quick prep time, and very delicious.

Interestingly, I think the one that I can rely on all of my children eating with no complaints the most often is the Mexican Bean Casserole. And it's vegetarian.  That's pretty cool.

Cheesy Bacon Lentils

Slow Cooker Creamy Chicken and Biscuits

Mexican Bean Casserole

Chicken Fajitas with Homemade Seasoning

Crockpot Fiesta Chicken

Don't forget to head over to Finding Joy in My Kitchen for more main dish favorites!

Cheesy Bacon Lentils

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

Creamy Slow Cooker Chicken and Biscuits - SRC

I first heard about the Secret Recipe Club (SRC) about nine months ago and I was instantly intrigued.  Food bloggers are put into groups and assigned another blog from which to make a recipe.  Then the group all reveals their chosen recipe on a designated Monday.  I thought that sounded like SO. MUCH. FUN.

I applied to be included, but there was a waiting list.  Boo. I'm not fond of waiting.  But in August, I finally got the word that I was in the club and in Group B.  Hurray!!

So my first assignment was Danielle, who has a really cool blog called Mostly Food and Crafts.
The first thing that I noticed about her was that she's from Nashville - instant connection here.
I lived in Nashville for two years after college, and that's where Grant and I met.
My older sister still lives outside of Nashville with her family.
LOVE that place.

Anyways, Danielle has some really cute craft ideas like Holiday Coasters, a Thankful Tablecloth, Photo Canvas Ornaments, and lots more.  Man, I wish I was crafty.  (or is it "craftsy"?)


A few of her recipes that I really want to try were the Mozzarella Stuffed Meatballs,  Pumpkin Pie Smoothies, and  Slow Cooked Pernil (a Puerto Rican pulled pork).

However, as I perused her recipe index, I began to realize how little I cook with ethnic ingredients.

Yucca Fritters with a Sunshine Aioli  - wow, they looked great, and I had no idea what yucca was!

I never use goat cheese or feta cheese or garam marsala or tahini or artichokes or chickpeas.  Or cucumbers.  Or eggplant.  My goodness, I am pickier than I ever thought!

I have to say, I am inspired to step out of my comfort zone and try some new things, so thank you, Danielle!

But for this time, I chose something that I knew my family would all like - and boy, did I pick a winner.

It's similar to my Chicken Pot Pie, but since you toss everything in the crock pot, it's easier and quicker and my goodness, was it delicious.  It's got all the wonderful flavors of the vegetables, the chicken is tender and easy to shred, and the cream added in the last 30 minutes adds an incredible richness.  Grant and I agreed that this is a new favorite for sure.

The original called for some white wine, which I didn't have on hand, so I just added more broth.  I also added a sweet potato for extra nutrition and  I made the biscuits from scratch - but you can use canned ones if you want - whatever kind you like.

Creamy Slow Cooker Chicken and Biscuits 
(adapted from Mostly Food and Crafts, biscuits adapted from Allrecipes)

1 lb carrots, cut into 1-inch lengths
4 celery stalks, thinly sliced
1 large sweet potato, diced into bite-size pieces
1 onion, chopped
1/2 cup flour
2-1/2 lbs boneless, skinless chicken breast halves
1 tsp. poultry seasoning
2 tsp. kosher salt 
1/2 tsp. black pepper
1-1/2 cups chicken or vegetable broth 
2 cups frozen peas
1/2 cup heavy cream (can add more if desired)
Extra salt and pepper to taste, if desired
*Biscuits (recipe follows), or use store bought ones, baked according to directions on can

In a crock pot, combine the carrots, celery, sweet potato, onion, and flour.  Place chicken on top and season with the poultry seasoning, salt, and pepper.  Add the broth (and wine, if using) to the pot.  Cover the crock pot and cook until the chicken and vegetables are tender, on low for 5-6 hours or on high for 2-1/2 to 3 hours.  (I actually started with frozen chicken breasts and cooked on low for 5 hours - turned out perfect.  Can vary depending on how hot your slow cooker gets.) 
About 30 minutes before serving, prepare the biscuits.
While they're baking, remove the chicken and shred it into bite sized pieces and return to crock pot.  Add the frozen peas, cream, and salt and pepper to taste. Stir well and cover and cook until heated through.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Biscuits:

2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 cup (1 stick) butter, very cold
3/4 cup milk

Preheat oven to 400° F.  Line a baking sheet with a silicone liner or parchment paper.
Combine flour, baking powder, and salt.  Grate cold butter into it, and combine with your fingers or a fork until the mixture has a fine crumb texture.  Stir in milk to make a soft dough.  A few additional drops of milk may be needed.  Knead 8-10 times, and then roll out to a thickness of at least 1/2 inch.  Cut into rounds with a cookie or biscuit cutter. Place on baking sheet and allow to rest a few minutes.  Bake for 12-15 minutes, or until lightly browned.  Serve warm.


Linked to Trick or Treat Tuesday

Mexican Bean Casserole

In our quest to eat less meat, I tend to gravitate towards bean dishes for our vegetarian options. 

This is a ridiculously simple meal that goes together in minutes and bakes quickly, so dinner is on the table in hardly any time at all. 
It's not overly spicy but definitely has a little kick - and when combined with the chips and salad ingredients, it tastes like a meatless taco salad.  We didn't miss the meat a bit. 

The big surprise was who liked it the most - little 10 month old Miranda.  That girl loves beans. We actually all loved it, except occasionally picky Ellia ("I don't LIKE beans," she wailed)- but she's 2 and that's her prerogative.
I've made it at least three times in the past month and a half, so that's saying something.  I don't repeat meals that frequently if they're not big favorites. 

Mexican Bean Casserole (adapted from Love Bakes Good Cakes)

Note: You may choose to use an envelope of taco seasoning in place of the spices if desired.  I have not tried this option and cannot testify of its results. 

2 cans (16 oz. each) pinto beans, rinsed and drained
2 cans (16 oz. each) black beans, rinsed and drained
8 oz. frozen corn (or 1 can (15 oz) whole kernel corn, drained)
1 can (14.5 oz.) diced fire roasted tomatoes, drained slightly
1 can (8 oz) tomato sauce
1 Tbs. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
2 cups (8 oz) shredded cheddar cheese

Optional - corn chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa

Preheat oven to 350°.

In a large bowl, combine all of the ingredients except the cheese and mix well. Pour evenly into a 13 x 9" pan.  Sprinkle with cheese. 
Bake, uncovered, for 20-25 minutes or until heated through.

Serve with chips, lettuce, sour cream, jalapenos, black olives, and tomatoes/salsa if desired.

Linked to Trick or Treat Tuesday and 4 Moms Share Vegetarian Recipes

Mini-Pretzel Dogs

You know how sometimes when you see a new recipe, it sounds so good that you just want to make it right then and there?

That's how I felt when I saw these.

Except it took me weeks to finally get around to making them.  

But they kept coming back to my mind over and over.  I just knew they would be fun to make, and that the kids would love them.  I had a feeling I'd like them too.

I had NO idea how much Grant would like them. 

When I made them on the 4th of July for a little cook-out we were doing, they smelled so good as they were baking and we couldn't wait to dig into them.....and I have to say.....they were the hit of the night. With children and adults alike.

Oh, we had delicious grilled chicken and some yummy salads and a fantastic berry trifle too.....but these humble little hot dog halves wrapped in pretzel dough were just amazing.  

I liked them dipped in a mixture of ketchup and mustard.....but even unadorned, they were fantastic. 

Mini-Pretzel Dogs - from Joy the Baker

Yield: 16 mini-dogs (half hot dogs)

1 ½ cups warm water (between 110 and 115 degrees F)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 package) active dry yeast
4-1/2 cups all purpose flour (I used half whole wheat)
2 teaspoons salt
2 tablespoons butter, melted and cooled
8 hot dogs, cut in half

For boiling:
about 10 cups of water
2/3 cup baking soda


For topping the pretzels before baking:
1 large egg, beaten, with a splash of water
Kosher salt or coarse sea salt and pepper for topping

In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar.  Sprinkle the yeast on top of the water and set aside for 5 minutes.  The mixture will begin to foam and froth.  If it doesn’t, throw the mixture away and start again with new yeast.

Once the yeast and water is frothy, add the flour, salt, and melted butter.  Using the dough hook, mix on low speed until well combined.  Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook.  Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl.  The dough will be soft, pliable, and just a bit sticky.  That’s perfect.  Scrape any residue out of the bowl and coat the bowl with a bit of oil.  Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise.  Allow dough to rise, until doubled in size, about 1 hour.

Place baking racks in the center and upper third of the oven.  Preheat oven to 425° F.  Line two baking sheets with parchment paper, and lightly brush the paper with oil.  It’s important to brush the parchment paper or the pretzels will stick! 
(Note: I only baked one sheet at a time - if you bake both sheets at once, I would recommend switching the pans mid-way through the baking time)


Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.
While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface.  Divide dough into 16 pieces.


Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you roll.  Roll the dough along the oiled surface until you have about a 12-inch piece of rope.
Wrap dough around a hot dog half, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water.  Boil for 30 seconds.  Remove carefully, using a flat, slotted spatula.  Place on prepared baking sheet.  Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes.  Transfer to a cooling rack for a few minutes before serving warm.


Soft pretzels are best enjoyed the day they are made.
If you’re not going to enjoy all your pretzel dogs, double wrap them in plastic wrap and store in the freezer.  When ready to serve, transfer out of plastic and into a piece of foil.  Wrap well and bake in a 350 degree oven for 12 minutes, or until heated through.

Linked to Trick or Treat Tuesday