Saturday, May 23, 2015

Crockpot Honey Mustard Chicken

This is a delicious and easy crock pot meal.  The ingredients can all be put in zipper plastic bag and frozen.  Then on the afternoon you want to eat it, put in the crockpot frozen and it will be done by dinner.  OR  you can just put the chicken in frozen and add the other ingredients.  Either way, it's a snap to make.  I also put the rice in my rice cooker and start it early(because it keeps it warm for hours after it's cooked) and put a fresh vegetable in the steamer above the rice cooker.  So everything is ready when we get home.  Be sure to salt the veggies in the steamer, though.

Crockpot Honey Mustard Chicken
2 boneless, skinless chicken breasts (they can be frozen)
1 onion, diced
1 clove garlic, minced or crushed
1/2 cup Dijon Mustard
3/4 cup honey
2 Tablespoons butter
1 teaspoon rosemary
Salt and Pepper

Put all ingredients in the crockpot and cook for 3-4 hours on high.  When chicken is cooked, remove and shred with forks.  Put back in the sauce and mix well.  Serve over hot rice.

The Bodacious Blake Sandwich

My husband Blake makes his "Daddy suprise" sandwiches every once in awhile. This one is easy and yummy and goes over great with the kids.
French Bread Loaf-sliced in half
2 ripe tomatoes
6 eggs, beaten and add salt and pepper to taste
shredded cheddar cheese

Slice the tomatoes in half and squeeze the tomato juice onto the bread. Then finish slicing the tomatoes. Then cook the beaten eggs in a fry pan, but don't stir them. Put the lid on and keep it on medium heat. When it looks mostly cooked, except for the very top, scrape the bottom of the egg with a big spatula to get it loose. Then flip the entire thing over to briefly cook the top. Sprinkle half of the cheese onto the top to start melting. Using the spatula cut the egg to fit onto the french loaf. There will be lots of cuts to spread it across one entire side of the loaf. Then sprinkle the rest of the cheese on top of the hot egg. Then add the slices of tomato and salt and pepper to taste. Put on the top side of the french loaf and cut into small sandwiches and serve. Enjoy!

Thursday, May 21, 2015


We have two artichoke plants that produce a lot of artichokes each spring.  We love them.  They are delicious and fun to eat.

How to Cook and Eat Artichokes
1 artichoke per person
Lemon juice, maybe 1/4- 1/2 cup
About 1 heaping teaspoon minced or crushed garlic
Mayonnaise for dipping (some people prefer melted butter)

Fill a large pot with water.  Salt the water well.  Add several squirts of lemon juice and some minced or crushed garlic. Cut the very top of the leaves off of the artichokes.  Put the artichokes in the water and bring to a boil.  Reduce to a good simmer and simmer for about an hour or an hour and a half.  Check for doneness by using tongs to pull one of the inner leaves.  It should come out easily.  Scrape your teeth along the meaty bottom of the leaf.  If the good stuff comes off easily, the artichoke is done.

Remove the artichokes from the water and drain a bit.  Serve an artichoke to each person (or two could share.)  Eat by pulling off leaves and dipping the meaty bottom of the leaf in a little mayonnaise.  Scrape the good stuff off with your teeth.  When the leaves are gone, remove the hairy choke with a knife and cut up and eat the heart (the best part.)

Friday, May 8, 2015

Spinach Strawberry Salad

This is one of my favorite springtime salads.  It is delicious and so easy to make.  I got the recipe from my friend, Becky.  
Strawberry Spinach Salad
1 bag spinach, torn, (about 10 oz.)
1 quart strawberries, sliced
1/2 cup sugared almonds ( recipe below)
1 bunch green onions
Poppy seed dressing (store bought or recipe below)
Feta Cheese, optional

Sugared Almonds
In a small saucepan or skillet, mix together the almonds (they can be sliced or slivered) with about 1/4 cup of sugar.  Cook and stir on medium heat, until the sugar melts and clings to the nuts.  Remove from heat and spread on waxed paper to cool.

In a salad bowl, mix together the spinach, strawberries and green onion.  Add the nuts when cooled. Add some crumbled Feta cheese, if desired.  Top with Poppy seed dressing.
Poppy Seed Dressing
In a cruet or jar, mix together:
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar or red wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon finely minced onion (or dried)

Shake all together and pour over the salad.  Toss and serve immediately.

Tuesday, May 5, 2015

Pantry Pick of the Month: Cashew Nuts/ Crockpot Cashew Chicken

I had a bag of cashews in my pantry that needed to be used, so I looked for a recipe that had cashews.  I love Crockpot meals on busy days, and this was delicious.  I have to say the leftovers were even better than on the first day.  Serve over hot rice.

Crockpot Cashew Chicken
2 lbs. boneless, skinless chicken breasts, cut up
1/4 cup flour
1 teaspoon pepper
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
2 Tablespoons brown sugar
2 cloves garlic, smashed or minced
1 tsp. ginger
1/4-1/2 teaspoon red pepper flakes (these are hot)
1 cup(or more) cashews

Combine the flour and pepper in a large ziplock.  Add the chicken in batches and shake well to coat. ( I actually had to make more flour/pepper mixture to have enough to coat all of the chicken.) Heat a skillet over med-high heat and put the coated chicken in the hot skillet.  I did two batches so all of the chicken had room to brown.  Brown the chicken on each side for about two minutes.  Put the chicken in the crockpot.  In a bowl, combine the rest of the ingredients.  Whisk together and pour over the chicken.  Cook on low for 3-4 hours.  Add the cashews before serving.  Serve over hot rice.

Friday, May 1, 2015

What's For Dinner?- May

Chicken Mozzarella Pasta/ Garlic Bread

Farmer Style Cheese Cauliflower Soup  Kristen's yummy Wisconsin soup recipe.

Cheesy Enchilada Casserole This casserole was voted the #1 best casserole in Taste of Home magazine.
Sweet and Sour Chicken  ( I didn't ever get this made last month, so it makes this month's menu)

Cheesesteak Sandwiches/Cheetos
Swedish Meatballs in Cream Sauce over Mashed Potatoes/ Roasted Carrots
Springtime Veggie Pasta

Pasta with Shonna's Guiltless Alfredo Sauce

New Recipes to Try:
Crockpot Honey Mustard Chicken
Beef with Broccoli
Pantry Pick of the Month:  Cashew Nuts/ Crockpot Cashew Chicken

Sweet Treats:
Pumpkin Shakes
Waffle Cone Campfire Treats
Andelin's Pot de Creme