Blog Archives
Garlicky Red and White Pizza with Horseradish Cheddar
Ingredients:
- 1 prebaked pizza crust
- 3 tbs mayo
- 2 tbs garlic, minced
- 1 cup alfredo sauce
- 1 cup marinara sauce
- 3 slices horseradish cheddar, torn into pieces
- 2 tbs parmesan, grated
Directions:
- Preheat the oven to 425.
- Mix together the mayo and and garlic and spread on the pizza crust, leaving a 1 inch border.
- Pour the alfredo in stripes down the pizza crust and then fill in the gaps with the marinara.
- Lay the cheese pieces over the crust and sprinkle with parmesan.
- Bake for 20 minutes.
Slow Cooker Shredded Roast Beef Sandwiches with Au Jus
Ingredients:
- 3.5 round chuck roast
- 1 beef bouillon cube
- 1 tsp oregano
- 1 tsp italian seasoning
- 3 cups of water
- 6 hoagie rolls
Directions:
- Place roast in the slow cooker.
- Put the next 4 ingredients into the slow cooker.
- Cook on high for 5-6 hrs.
- Remove meat and shred.
- Split a hoagie roll and fill with the shredded beef and serve with a side of the au jus in the slow cooker.
Ditalini with Sausages and White Beans
Ingredients:
- 1 tbs EVOO
- 1 lb italian sweet turkey sausages, sliced into rounds
- 1 lb ditalini pasta
- i can white beans
- 4 cups chicken stock
- 2 cups of spinach
- 1/2 cup shaved parmesan
Directions:
- Heat the EVOO over medium heat and cook the sausages until lightly browned.
- Meanwhile, cook the pasta according to the package directions.
- Warm the chicken stock over medium heat in a large pot.
- Once the pasta is cooked and drained, toss the cooked sausages, white beans and spinach in the warm broth.
- Sprinkle the shaved parmesan over top.
Tequila Cream Pasta with Chipotle Sausages
Ingredients:
- 1 cup tequila
- 2 cups light cream
- 1 cup parmesan cheese, grated
- 2 tbs garlic
- 1 green bell pepper, diced
- 4 chicken chipotle sausages, sliced
- 1 lb pappardelle pasta
Directions:
- In a small saucepan, mix together the tequila, light cream, parmesan and garlic and simmer for 20 minutes.
- Boil water in a large pot and cook pasta until Al dente and drain.
- Meanwhile, cook the peppers and sausages until the sausages are lightly browned.
- Pour the sausage and peppers over the pasta and lightly toss with the cream sauce.
Double Breaded Cornflake Chicken Stuffed with Swiss Cheese
Ingredients:
- 1 chicken breast
- 1/8 cup parmesan cheese, grated
- 1/2 cup cornflake crumbs (or cornflakes put into a blender until crumbs)
- 1 thick slice of swiss cheese, folded in half
- 1 egg, beaten
Directions:
- Preheat the oven to 350.
- Salt and pepper the chicken.
- Cut a pocket in the side of the chicken, making sure that you don’t cut all the way through.
- Stuff the cheese inside and secure with tooth picks.
- Mix together the parmesan cheese and cornflake crumbs.
- Dip the chicken in the egg and then into the cornflake mixture. Then dip into the egg again and finish in the cornflakes, covering all sides.
- In a hot oven safe pan, sprayed with cooking spray, cook chicken on both sides for 2 minutes each.
- Finish cooking the chicken in the oven for 20 minutes or until chicken is cooked through.
- Remove the toothpicks before plating.
5 Ingredient Queso Tortilla Pie
Ingredients:
- 4 tortillas
- 2 cups chicken breast, cooked and chopped
- 2 cups of queso dip
- 2 cups of picante sauce
- 1 cup cheddar, shredded
Directions:
- Preheat the oven to 350.
- Spray all insides of a spring form pan with cooking spray.
- Lay one tortilla down spread 1/3 the chicken over the tortilla evenly. Top with the queso.
- Lay 2nd tortilla down and spread 1 cup picante sauce over it and top with another 1/3 of the chicken.
- Lay 3rd tortilla down and top with remaining chopped chicken and queso.
- Lay the 4th tortilla down, spray with cooking spray and top with cheddar.
- Bake for 30 minutes.
- Remove from oven and let cook for 5 minutes and carefully remove the sides of the pan. Slice like a pizza gently with a bread knife and serve.
Mexican Summer Ale Chicken and Pepper Tacos over Salsa Rice
Ingredients:
- 1.5 lb chicken tenders
- 3 tbs taco seasoning
- 1 tbs adobo chili powder
- 1/2 tbs chili powder
- 1 tsp salt
- 2 small onions, sliced
- 1/2 red, green and yellow peppers, sliced
- 1 Bottle of Harpoon Summer Ale
- 1 cup jasmine rice
- 1/2 cup chicken broth
- 1 cup frozen corn
- 1 can black beans, rinsed
- 1 cup mild salsa
- low carb tortillas
Directions:
- Place the first 7 ingredients in a slow cooker. Poor beer over the ingredients in the slow cooker. Cook on high for 3 hours. Shred the meat. It should be tender enough to break apart easily.
- In the last 30 minutes while the chicken is cooking, place the rice in a pot with the broth and 1.5 cups water. Bring to a boil and simmer for 10 minutes. After 10 minutes, add the salsa. Once the rice is almost done, add the corn and the black beans and stir gently.
- Serve in warm tortillas.
Gluten Free Sausage and Chicken Noodle Stew
Ingredients:
- 1 large chicken breast
- 2 tbs garlic, minced
- 2 gluten free italian sausages, diced
- 1 small potato, diced
- 2 carrots, diced
- 3 stalks of celery, diced
- 1 small onion, diced
- i bunch of basil, chopped
- 2 cups arugula
- 3 cups chicken broth
- 1 lb gluten free pasta
Directions:
- Place the chicken breast in a slow cooker and cover with minced garlic. Cook on high for 3-4 hrs.
- Two hours in, add the broth, potato, onion, carrots and celery.
- Cook the pasta according to package directions.
- Remove the chicken from the slow cooker and chop. Return it to the slow cooker.
- Add the sausage, basil and arugula to the slow cooker.
- Serve over the pasta.
Busy Day Slow Cooker Beef Stew
Ingredients:
- 2 lbs eye of round, cut into chunks
- 1 tbs flour
- 1 cup of beer
- 2 cups of water
- 1/4 cup parsley, chopped
- 1 onion, diced
- 2 cups of baby carrots
- 3 parsnips, peeled and cut into chunks
- 2 cups of butternut squash, peeled and cut into chunks
- 1 tbs garlic, minced
- salt and pepper to taste
- Mashed potatoes, optional
Directions:
- Toss meat with the flour to coat and sprinkle with salt and pepper.
- Add the rest of ingredients (except mashed potatoes) to the slow cooker. Mix together well. Cook on low 8-10 hrs.
- Serve over mashed potatoes (Optional)