Creamy Crockpot Polenta

This is for a creamy polenta. I like mine loose and not thick. If you like it thicker just add less liquid. I was going to add cheese at the end, but it was so good without it. So I left it out. You could add butter and cheese at the end. I think the half and half made it taste creamy like cheese. I did't have milk to use, so I Just used the heavy cream. Next time I might try with coconut milk to make it less dairy. 

3 Cups water

1 Cup Half and Half (1 c coconut milk from a can or just all water for less creamy)

1 tsp salt

1/2 tst garlic powder

1 cup Bob's Polenta (find organic if you can)

Add everything to a 3 Qt crockpot

turn on high for 2 hours or 

turn it on low for 5 hours

stir every once in awhile because it settles to the bottom

any left overs, put in a container and refrigerate.

when set, cut in slices and pan fry with oil to make fried polenta and dip in marinara sauce.

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Rice Pilaf

 

1 TBLS butter

1 TBLS olive oil

1 small diced onion

1 clove minced garlic

1/4 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cumin

pinch of nutmeg

1 cup jasmine rice (not instant)

1 cups of chicken bone broth 

1 bay leaf

melt butter and olive oil in pot with lid. 

Add diced onion and cook for a few minutes until soft

add garlic for 1 minute

add salt, coriander, cumin and nutmeg, cook for 1 minute

add rice and brown for 2 minutes

add broth and bay leaf

bring to a boil, cover and turn temp to simmer

cook covered for 15 minutes until rice is cooked

you can garnish with parsley

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Baked Mac and Cheese Patti LaBelle's Recipe

 I got this recipe out of the Washington post. I cut the recipe in half for those who have smaller families. If you have a larger family just make the full recipe at Patti LaBelle's Mac and Cheese Washington Post Recipe   

NOTE: I made this recipe cut in half and it still made a large amount for 2 people, so if you don't want to make that much maybe cut it in half again and put it in a smaller casserole dish. 

8 ounces elbow macaroni uncooked

1 ounce shredded Monterey Jack cheese

1 ounce shredded parmesan cheese

2 ounces shredded sharp cheddar cheese

2 ounces shredded muenster cheese

4 ounces Velveeta cheese

1 1/2 TBLS butter

1 1/2 TBLS flour

1 3/4 cup of half and half

1/2 tsp salt

1/4 tsp cayenne pepper

1/8 tsp black pepper

Boil noodles in boiling water and 1/2 tsp salt for around 4-5 minutes, drain

While the noodles are boiling, shred and measure the 5 cheeses in a bowl (don't use preshredded cheese, it has a caking agent in the preshredded cheese and it makes it not melt as nice)

In a pan, melt butter, add flour. cook for a couple minutes until the raw flour cooks out, don't burn it. 

Slowly add in the half and half whisking the entire time to prevent from getting lumps.

Add in the salt, cayenne and pepper. 

Slowly add in the cheese, reserving around a 1/4 of a cup for the top of it when you bake it. 

add in the noodles to the cheese mixture. 

Add to a buttered casserole dish.

Bake 350 degrees for 25 minutes until bubbly

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That is how much half the recipe makes.

Smashed New Potatoes

1 bag of new potatoes

melted butter, maybe 1/4 cup

cheddar cheese grated

cooked bacon, chopped

green onions, chopped

Sour cream or seasoned 

(I used smoked sriracha with smoked maple syrup from sugar bobs. ORDER HERE

make sure you get the SMOKED sriracha with smoked maple syrup. Free shipping with purchase over $25.  I added some to my sour cream until I liked the taste. 

I used an instant pot to cook my potatoes for 8 minutes with 1 cup of water on the bottom. I used a trivet to keep the potatoes up out of the water. You could use crumpled up tin foil if you don't have a trivet. Pressure cook it for 8 minutes then quick release. 

Take potatoes out and put on cookie sheet lined with parchment paper. 

Smash with a spatula

Melt butter and add to each potato.

Broil until the potatoes start to brown and crisp.

Take out of oven and add cheese and bacon.

Put back under the broiler until the cheese is melted.

Take out and sprinkle onions and sour cream over the top. 

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Roasted Cajun Cauliflower

1 head of cauliflower cut in small pieces

olive oil (as much to cover the cauliflower)

2 tsp paprika

1/4 tsp cayenne

1/2 tsp freshly ground black pepper

1/2 tsp red pepper flakes

1/2 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

preheat oven to 425 degrees

Cut up cauliflower in bite size pieces, place in large bowl, drizzle olive oil over until covered.

Mix together all the dry ingredients.

Pour over cauliflower and olive oil until well mixed.

Spread out on a large pan covered in tin foil.

Bake for 25-30 minutes until done. 

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Seasoned Sour Cream and Potato Wedges

1/4 cup Mayonaise

1/4 cup sour cream

3/4 tsp dried parsely

1/8 tsp garlic powder

1/2 tsp paprika

1/8 tsp onion powder

1/8 tsp freshly ground black pepper

1/8 tsp Cayenne pepper

Mix everything in a bowl and serve with potato wedges or baked potatoes or French fries.

Potato Wedges

4 large russet potatoes

1/2 cup olive oil

3 Tbls butter melted

1/4 cup finely grated parmesan cheese

1/2 TBls dried rosemary 

1/2 tsp dried thyme

1/2 tsp black pepper

1/2 tsp sea salt

2 cloves finely minced garlic or one large clove

handful of fresh italian parsley chopped

Pre heat oven to 500 degrees

Wash and scrub the potatoes. cut them in wedges.

Add everything else but the potatoes  to an oversized bowl, mix well.

Add potato wedges and mix well.

Put the potato wedges by hand one by one (don't dump or all the oil gets messy on the pan)

Don't have them touch. If you need another baking sheets do that. 

Take a spoon and spoon the leftover oil mixture over all the potatoes.

Bake for 15 mins. take out and flip each potato 

bake another 10 minutes. 

you might have to cook longer or shorter depending on the size of your potato wedges.

they are done when they get a nice brown color. 

Enjoy.

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Easy Refried Pinto Beans

Easy Refried Pinto Beans

1 lbs dried pinto beans (soak overnight, drain the water or rinse beans the day of making them)

1 medium onion diced

1 jalapeno sliced with seeds

2 Tbls chopped garlic

3 tsp salt

2 tsp pepper

1 tsp cumin

4 cups water

4 cups chicken broth (or veggie broth)

additional water if it gets dry

Add everything to a roaster oven 6 Qt.  Cook between 300-350 for 3-4 hours until beans are soft. Stir occasionally.  Add additional water if it gets too dry. 

When beans are tender:

Drain liquid, blend everything with an immersion blender. Keep the bean juice incase you have to add more to thin the beans out.  enjoy.

If you don't have a roaster oven, use a crockpot on high for 8 hours.

Or use a pressure cooker for 1 hour.  

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This is the roaster oven I use to make these beans.  

These beans are easy to freeze.  Just add a little water to loosen them up so they don't dry out.  

Rice Seasoning Mix

Rice Seasoning Mix

3/4 cup chicken flavored broth base (I used low sodium, BUT it wasn't salty enough so next time I will use the regular, see picture below)

1/2 cup dried parsley

1 tbls dried basil

1 tbls dried dill 

2 tbls dried onions

1 tsp seasoned salt

2 tsp garlic powder

1 tsp lemon pepper

1 cup unsalted almond, ground in grinder. I ground them up to almost powder/with bits no big chunks.  This is OPTIONAL. I put them in but next time I will try without and see if it is still as good as with them in.  Or i might try salted ones and see it it tastes better. 

Mix all the ingredients in a bowl and transfer to a large mason jar. 

 I vacuumed sealed it with my food saver to make sure it didn't get moisture in it also to preserve the almonds and not let the oil in the almonds go rancid.  

I was going to store it in the refrigerator, but I don't know if this would cause moisture.

DIRECTIONS: Boil 2 cups of water, then add 1 cup jasmine rice (not minute) and 3 Tbls of this rice seasoning mix.  Cover and turn heat to simmer for 18 mins. when done fluff and eat.  

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 This broth base is a powder form. I didn't want MSG in my spice mix.  Most of the other chicken bouillon graduals have MSG in it.

All seasoned salts are different. So that is why I put a picture of what I used.  I have lawry's seasoned salt too, so next time I will try that and see if it adds more salt since my first batch wasn't that salty but good.

Almond Rice Pilaf

Almond Rice Pilaf

3 TBLS butter, divided

1 cup uncooked jasmine rice

2 1/4 cup chicken broth

1/8 tsp salt

1/3 cup sliced or slivered almonds

1/4 cup diced celery

1/4 cup diced onions

1 tsp dried parsley

Melt 2 TBLS of the butter in a large pan with lid.  

Add uncooked rice, cook for 2-4 minutes until rice begins to turn light brown. 

As the rice is cooking, microwave the chicken broth to warm it up.

Add chicken broth and salt to the rice. 

Cover the rice with a lid, reduce heat to low and simmer rice for 20 minutes.

Meanwhile, in another saucepan add remaining 1 TBLS of butter add almonds.  Sauté for 1-2 minutes until almonds begin to brown. 

Add celery and onions. Sauté for another couple of minutes until the onions begin to turn translucent.

When rice has cooked for 20 minutes, remove from heat. 

Add almonds, celery onion mixture.

Add parsley.

then let it sit, covered for 5 minutes or until the remaining liquid is absorbed. 

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Twice Baked Potato Casserole

1 1/2 lbs red potatoes (about 6 medium), Baked

1/4 tsp salt

1/4 pepper

1 lbs sliced bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 oz) shredded mozzarella cheese, divided

2 cups (8oz) shredded cheddar cheese, divided

2 green onions, sliced (optional)

Preheat oven to 350 degrees.  Cut baked potatoes into 1 inch cubes.  Place all ingredients except onions and the cheese, place 1 cup each, in a large bowl and mix.  Pour into a greased 13x9 inch baking pan. Add the rest of the cheese on top. Bake uncovered for 20-25 minutes or until cheeses are melted.  Sprinkle with onions. 

Yields 6-8 serving.

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Classic Baked Corn Pudding

1/2 cup butter 

1/4 cup chopped onion

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

4 cups milk (1 quart)

6 eggs, slightly beaten

2 cups shredded cheddar cheese (8 oz)

2 bags (12 oz each ) frozen corn, thawed, drained

2 Tbls parsley flakes

3/4 cup plain bread crumbs (i used panko)

3 Tbls butter, melted

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

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Creamy Crock Pot Mac and Cheese

I found this recipe online from Paula Deans recipes.  My daughter really likes it, so I make it all the time for her.  It is really good with ribs or any grilled foods. 

RECIPE:

2 cups uncooked elbow macaroni

4 Tbls butter

2 1/2 cups shredded cheddar cheese

1 can cheddar cheese soup

1 cup milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dry mustard

1/2 cup sour cream

3 eggs beaten

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First you boil the 2 cups elbow noodles.  Don't cook them all the way, they will finish cooking in the crock pot.  So cut some time off of boiling them.  Drain the noodles and put in another bowl and set aside until later.

Next, in the same pot you boiled the noodles in, melt 4 Tbls of butter and 2 1/2 cups cheddar cheese until somewhat melted.  Then add in cheddar soup, 1 cup milk and seasonings.

This is the can of cheddar cheese soup you use.

Continue to cook until all the ingredients are mostly melted and blended before you put in the sour cream and eggs.

When the ingredients are melted together, turn off the heat and blend in the 1/2 cup of sour cream and blend until mixed.

Next temper the eggs.  You add a little bit of the hot cheese sauce to the eggs and blend them together.  This gets the eggs warm slowly so they don't turn into scrambled eggs.  

When the eggs are tempered, add them to the creamy cheese sauce and blend together.

Next add the cooked elbow macaroni to the cheese sauce.

Mix until all blended.

Spray a crock pot with pam spray and pour in the mac and cheese mixture.  Set the crock pot on high for 1 hour. 

After 1 hour on high in the crock pot, you can see it is starting to thicken up. 

 I go ahead and give it a stir and turn the crock pot on low and cook 30 more minutes.

You also can put the crock pot on low and cook it for 2-3 hours.  I have done this before, but my daughter always wants to eat it right away, so I do it the fast way.  

Mac And Cheese copycat Noodles & co

This mac and cheese is a copy cat of Noodles and Company.  I took the recipe off the web at savoryreviews.com and tried it and it was really good.  I didn't have Monterey jack cheese so I used cheddar cheese and didn't put any on the top. But next time I will try with Monterey jack cheese and top it with cheddar. My daughter loves mac and cheese and she really liked it.  My self and husband thought it was a little bland, next time I will put a slash of hot sauce in it:) Also I like Panko bread crumbs for the top for a crunch, so i would toast some panko bread crumbs with some butter and sprinkle on the top for extra flavor and texture. 

 1/2 lb macaroni

2 tbs butter

2 tbs flour

1 1/2 cups whole milk

1/2 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 1/2 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

                                                                     

What the sauce looks like before you mix it with the noodles

SCALLOPED POTATOES

I got this recipe a long time ago from a recipe book and I use it all the time.  The cheese gets nice and brown and bubbly on top.  It is so easy to make and good with ham.

1/4 cup chopped onion
4 tbls butter
4 tbls flour
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups milk
3 cups thinly sliced peeled potatoes
1 1/2 cups velveeta, in chunks


Preheat oven to 350 degrees and grease 1 qt dish. 
Cook onion in butter until tender.
Stir in flour, salt, pepper and cheese, add milk until thick and bubbly.
Add potatoes and mix.
Pour into greased dish and bake covered for 35minutes.
Uncover and bake 30 more minutes until tender.


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HERBED RICE PILAF

I took this recipe from Tasteofhome.com and use it all the time.  It is a quick and easy side dish.  Most of the time I don't put in the celery or onions just to save time from chopping it up and it is just as good. 

1 cup uncooked long grain rice (preferably Jasmine rice (not minute rice) you can find in the asian isle)
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 1/2 cups water
1 package (2 to 2 1/2 ounces) dry chicken noodle soup mix
1 tbls dried parsley
1/2 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp pepper
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat and let stand, covered for 10 minutes.

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 brown the rice

this is the dry chicken noodle soup mix you use. there are 2 packets in each box.  just use one packet.

Calico Crock Pot Beans

These beans are really tasty and they beat the canned beans and very simple to put together and make. They are even good the next day and the next. 

1/2 lbs Bacon

1 large Onion Chopped, optional if you don't like onions 

Garlic powder several dash's 

1/2 teaspoon dry mustard 

1/2 cup ketchup 

3/4 cup brown sugar 

1 can kidney beans drained 

1 can Butter bean drained 

1 can Northern beans drained 

1 can 28oz bush's baked beans with brown sugar 

1 Brown bacon and onions. Drain 

2 Mix garlic powder, dry mustard, Ketchup and brown sugar in a bowl until mixed.

3 Drain all beans except baked beans.

4 Add everything to a crock pot.

5 put in crockpot on low for three hours.


ADD IN: you can add cooked ground hamburger if you like hamburger in your beans.  I added 1/2 a lbs of cooked hamburger.  My husband said it was a lot, I did not think it was.  So you make the decision if you want to add 1/4-1/2 lbs ground hamburger to your beans. 


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Baked Cheesy Hash Browns

This recipe from the internet and I modified it to my liking.  When you mix the hash browns up it will not be soupy, it is thick.  When it cooks it gets creamy cheesy with crunchy panko bread crumbs on top. 

2 lbs frozen hash browns

1/2 cup onions chopped

8 oz sour cream

1 can cream of chicken soup

2 cups shredded cheddar cheese

1 tsp salt

1/4 tsp pepper

1/2 cup butter melted

1 cup panko bread crumbs

mix has browns and chopped onions

blend sour cream, chicken soup and cheese. 

stir into mixture

grease 9x13 pan and pour into pan.

mix melted butter with bread crumbs, pour on top

bake 350 for 1 hour 15 mins


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