favorite recipes
Now...before I get started. I must tell you. I love to cook. If you are on this page you either like to cook or you like to eat. If you are like me... you like both.
However, there is something that you should know.
While making grocery lists is tedious and I have tried things over the years to try and help this...I haven't found one that I have stuck with. The main reason for this is I rarely make the same recipes twice.
GASP.
I know... I know... so strange.
I promise that I like to cook as well as bake and 95% of the time, they taste delicious. But... I don't know what it is.
I still rarely make the same recipe twice.
One of my favorite things to do (really the only hobby I have that Jerry and I can think of) is to buy a cookbook and cook 90-100% of the recipes within it. Kind of like a Julia loves Julia concept but with all sorts of chef inspirations.
So...…. you can trust me that when a recipe makes it here...I don't just love it. I love it so much that I have actually made it twice, maybe 3 or 4 times. To my family- that is huge!
So often I make a meal that someone has pinned and I thought to myself "eh, that was good...but it doesn't make the roster". So when you make a meal or sweet treat from this page on my blog- rest assured..... it's tried and true!
I also feel I should mention that many of these recipes come after my bestie, @mandyoldfashioned tries them and sends them my way. Hats off to you dear friend!
Bon Appetit!
Andrea_like Esther.
However, there is something that you should know.
While making grocery lists is tedious and I have tried things over the years to try and help this...I haven't found one that I have stuck with. The main reason for this is I rarely make the same recipes twice.
GASP.
I know... I know... so strange.
I promise that I like to cook as well as bake and 95% of the time, they taste delicious. But... I don't know what it is.
I still rarely make the same recipe twice.
One of my favorite things to do (really the only hobby I have that Jerry and I can think of) is to buy a cookbook and cook 90-100% of the recipes within it. Kind of like a Julia loves Julia concept but with all sorts of chef inspirations.
So...…. you can trust me that when a recipe makes it here...I don't just love it. I love it so much that I have actually made it twice, maybe 3 or 4 times. To my family- that is huge!
So often I make a meal that someone has pinned and I thought to myself "eh, that was good...but it doesn't make the roster". So when you make a meal or sweet treat from this page on my blog- rest assured..... it's tried and true!
I also feel I should mention that many of these recipes come after my bestie, @mandyoldfashioned tries them and sends them my way. Hats off to you dear friend!
Bon Appetit!
Andrea_like Esther.
Date posted: 4/11/20
sloppy joe baked potatoes
from food network magazine
30-40 minutes prep to table
REcipe feeds 4 well
**IMAGE COMING SOON**
This recipe from food network magazine is such a delicious take on canned sloppy joes! The flavor here is surprisingly sweet yet savory at the same time. It is also a great way to sneak those veggies in that kids might not usually go for.
This recipe calls for bakes potatoes. You can either microwave them or use the oven depending on how much time you have. If you go the oven route, which is easy enough, wash and poke holes in the potatoes and place in 350 degree oven for about an hour (you can get by with a little less if you have smaller potatoes- but plan on a solid 40 minutes). Microwaving will save you time and it doesn't change the taste for this recipe.
You can also eat these using toasted hamburger buns as well. Both are delicious ways to enjoy this reinvented family favorite!
I have made this meal dozens of times. While it requires chopping of onions, carrots and celery, I find that anyone can do this as the prep is extremely basic. The original recipe calls for 1 carrot and 1 celery but I like to add more veggies to mine to make it even more packed with hidden veggies as well as bulk up the quantity it makes. But if you don't have exactly the amount I have in the ingredient list, it's OK! Use what you have. You can even use all carrots if you don't have any celery! The recipe is super forgiving.
Last note on the spice. I use 1 tablespoon of chili powder and my 4 year old eats it just fine. I think that the chili powder adds a necessary flavor so I wouldn't recommend skipping it all together. Another tip is if you think your kids might think it's too spicy, add more ketchup to their individual servings before giving it another quick stir. This should tone down any heat you think they might notice.
This recipe from food network magazine is such a delicious take on canned sloppy joes! The flavor here is surprisingly sweet yet savory at the same time. It is also a great way to sneak those veggies in that kids might not usually go for.
This recipe calls for bakes potatoes. You can either microwave them or use the oven depending on how much time you have. If you go the oven route, which is easy enough, wash and poke holes in the potatoes and place in 350 degree oven for about an hour (you can get by with a little less if you have smaller potatoes- but plan on a solid 40 minutes). Microwaving will save you time and it doesn't change the taste for this recipe.
You can also eat these using toasted hamburger buns as well. Both are delicious ways to enjoy this reinvented family favorite!
I have made this meal dozens of times. While it requires chopping of onions, carrots and celery, I find that anyone can do this as the prep is extremely basic. The original recipe calls for 1 carrot and 1 celery but I like to add more veggies to mine to make it even more packed with hidden veggies as well as bulk up the quantity it makes. But if you don't have exactly the amount I have in the ingredient list, it's OK! Use what you have. You can even use all carrots if you don't have any celery! The recipe is super forgiving.
Last note on the spice. I use 1 tablespoon of chili powder and my 4 year old eats it just fine. I think that the chili powder adds a necessary flavor so I wouldn't recommend skipping it all together. Another tip is if you think your kids might think it's too spicy, add more ketchup to their individual servings before giving it another quick stir. This should tone down any heat you think they might notice.
Ingredients
- 4 russet potatoes
- 2 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 2-3 carrots, finely chopped
- 2-3 stalks of celery, finely chopped
- 1 pound lean ground turkey, chicken or beef
- kosher salt and freshly ground pepper
- 1/2 cup ketchup
- 1/3 cup sweet chili sauce
- 1 tablespoon chili powder (or more if you like spice)
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese (about 2 ounces)
INstructions
1. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turning once, about 15 minutes. Set aside. (You can also bake these at 350 in the oven by piercing the potatoes beforehand and plan for 40-60 minutes)
2. Meanwhile, melt the 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally until the vegetables are tender. About 7 minutes.
3. Add the ground meat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Break up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes.
4. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; cooking until the meat is cooked through and the sauce begins to thicken; about 5 minutes.
5. Split the bakes potatoes open or cut into pieces and then top with the sloppy joe mixture. Top with cheese while still hot.
2. Meanwhile, melt the 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally until the vegetables are tender. About 7 minutes.
3. Add the ground meat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Break up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes.
4. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; cooking until the meat is cooked through and the sauce begins to thicken; about 5 minutes.
5. Split the bakes potatoes open or cut into pieces and then top with the sloppy joe mixture. Top with cheese while still hot.
SPICY WHITE CHICKEN CHILi
from all roads lead to the kitchen by heather Schmitt-gonzalez
CROCKPOT ALERT!!
This chili has become my absolute favorite. I actually was not a fan of chili growing up. But that was back when I was allergic to health foods...;) Now I love making chili. My [2nd] favorite chili recipe is a vegetarian and I swear no one would guess that it doesn't have meat in it!
I digress.
This chili. Your new best friend. Not only is it delicious. But it is different...and in a good way. No, in a GREAT way. Everyone needs this white chicken chili in their life.
OK, I'll get on with it:) 1 thing to note, you can adjust the level of spiciness by adding more/less chili powder and jalapeño. It is definitely possible to make it without heat and still taste good. My family prefers some heat, so we do 1 seedless jalapeño and then the full amount of chili powder.
ENJOY!
This chili has become my absolute favorite. I actually was not a fan of chili growing up. But that was back when I was allergic to health foods...;) Now I love making chili. My [2nd] favorite chili recipe is a vegetarian and I swear no one would guess that it doesn't have meat in it!
I digress.
This chili. Your new best friend. Not only is it delicious. But it is different...and in a good way. No, in a GREAT way. Everyone needs this white chicken chili in their life.
OK, I'll get on with it:) 1 thing to note, you can adjust the level of spiciness by adding more/less chili powder and jalapeño. It is definitely possible to make it without heat and still taste good. My family prefers some heat, so we do 1 seedless jalapeño and then the full amount of chili powder.
ENJOY!
INGREDIENTS
- 2 boneless, skinless chicken breasts (~22 ounces total)
- 1 (1 ounce) packet ranch dressing mix or equivalent homemade
- 1 tablespoon hatch green chile powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon roasted, ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 8 ounces neufchâtel (light cream cheese)
- 2 tomatillos, chopped
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 jalapeño, chopped
- 3 1/2 cups Cannellini beans (or 2 - 15.5 ounce cans, lightly drained)
- 1 can (14.5 ounce) fire-roasted, diced tomatoes, undrained
- sour cream
- green onions, sliced
- shredded cheese
- fried tortilla strips or broken tortilla chips
instructions
Place all ingredients in the crockpot in the order listed; cook on low for 6-8 hours. Stir up good to blend everything and to break up any clumps of cream cheese. Use a couple of forks to reach in and shred the chicken and stir everything around again. Serve garnished as you wish. Enjoy!
