A compilation of recipies I have tried over the years.

Friday, September 8, 2017

Sweet BBQ Cola Chicken

This has quickly become a family favorite.  Great served with IP corn on the cob and some GF biscuits!  Not that I ever cook an unhealthy dinner like that...  :)

  • 4-6 Bone-in chicken thighs (I use boneless thighs and breasts)
  • 1 TBS garlic powder
  • 1 tsp kosher salt
  • fresh ground pepper, to taste
  • 1 cup gluten-free BBQ sauce
  • 1 cup raspberry jam - SEEDLESS!
  • 1 cup cola soda (Hansen's natural soda is great!  No diet soda)
  1. Preheat oven to 400.  
  2. Place chicken thighs in large casserole dish.  Sprinkly with garlic powder, salt, and pepper.
  3. In a large bowl, mix BBQ sauce, jam, and soda.  Pour mixture over chicken.
  4. Place chicken in oven for 1 hour and 15 minutes, basting chicken every 20 minutes with the juices

Slow Cooker Pot Roast

The hubby loves a good roast, and this one was his favorite.  :)  The kids loved it too!  Mama win!

  • 4-5 lb chuck roast
  • 2 TBS oil
  • 2 tsp Kosher salt
  • 1 tsp coarse ground black pepper
  • 1 TBS onion powder
  • 1 TBS ranch seasoning
  • 1 lb carrots, peeled and cut into 2" chunks
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 3 TBS corn starch
  • 3 TBS cold water
  • Parsley to garnish, optional.
  1. Season the roast with salt, pepper, onion powder, and ranch seasoning.  
  2. Heat oil to medium-hi and brown deeply all sides of seasoned roast.  (About 4-5 mins each side).
  3. Remove roast, and put in carrots and garlic.  (You could add potatoes too).  Lay the beef on top, then add beef broth and cover, cooking on low for 8-10 hours, or high for 5-6 hours.  (I did 4 and it was fine).
  4. In the last hour, mix cornstarch and water and add it to the slow cooker to thicken the sauce.  This will make a fabulous gravy.  

Apple Butter Pork Chops IP

This was pretty good.  It's nice to have a little variety sometimes.  :)  Serve with rice, a green salad, and a fruit salad!

  • 2 - 2.5lbs boneless pork chops
  • Salt, pepper, and garlic salt to taste
  • 2 TBS oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 28 oz apple butter
  • 1 cup apple sauce

  1. Season pork chops with salt and pepper and garlic salt.  
  2. Turn IP on to saute - high.  Once pot is hot, add oil, and brown pork chops on both sides in batches, so as not to overcrowd.  Add more oil to the pot as needed.  Set aside pork chops.
  3. Saute onions in hot IP.  Add garlic and saute for 1 minute, stirring constantly.  Add pork chops back to IP, along with any juices that have accumulated.  Top chops with apple sauce and apple butter.  
  4. Put the lid on the IP and close the valve.  Cook on manual for 20 minutes, and allow for NPR.  

Saturday, May 20, 2017

Peanut butter fudge

Oh my goodness, my sister made this for me, and I ate way too much of it.  Whoops!!  This would be great to take to a Christmas party.

  • 2 cups sugar
  • 15 oz marshmallow fluff
  • 12 oz creamy peanut butter (Jiff works good, don't do the natural kinds)
  • 1/2 cup whole milk
  1. Butter a small 8x8 glass pan and set aside.
  2. In a medium saucepan, combine the milk and sugar, and bring to a boil.  Continue to boil, stirring constantly for 3 minutes.
  3. Remove pan from the heat and add teh peanut butter and marshmallow fluff.  Stir until well combined.
  4. Spread the fudge into the baking dish.  Allow to cool to room temperature, then refrigerate.

Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!

  • 2 Lbs top sirloin, cut into thin strips, then 2" pieces
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 large onion, chopped
  • 4-6 cloves garlic, minced
  • 10 oz cremini mushrooms, sliced
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream, room temperature
  • 16 oz egg noodles (or rice...or mashed potatoes...)
  • 4 cups beef broth
  • 1/2 cup all-purpose flour (I use Namaste GF flour blend)
  • 1 TBS ketchup
  • 1 TBS Worcestershire sauce
  • 1 TBS beef bouillon (powder or base)
  • 1 1/2 tsp dijon mustard
  • 1 tsp sugar
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp thyme
  • 1/4 tsp red pepper flakes
  1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
  2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
  3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.  

Hawaiian Pineapple Chicken

I was a huge fan of this meal!  Mmm mm mm.  Not exactly health food, but so delish, and easy to make!!  My Ninja crockpot/stove/oven made this a one pot meal.

  • 4 Chicken Thighs (I used 6 chicken breasts)
  • 2 Cups pineapple, cut into 1" chunks (I used a can of pineapple, but I bet fresh would be divine!)
  • 1 yellow onion, cut into 1" chunks
  • 3 TBS honey
  • 2 TBS soy sauce (or Tamari Sauce if GF)
  • 1/2 cup dark brown sugar (I used light)
  • 1 TBS grated ginger
  • 2 garlic cloves, minced
  • 2 tsp sesame seeds for garnish
  • 1 TBS cornstarch
  • 1 red bell pepper, cut into 1" chunks
  • parsley for garnish
  1. In a medium skillet, brown chicken in oil on both sides for 3-5 minutes on high heat.  
  2. Add the pineapple and onion to the bottom of the slow cooker.  
  3. Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.  Top it with the chicken.  Cook on low for 5 hours or high for 3 hours.  
  4. Add the cornstarch and a TBS of water.  Mix and add to the slow cooker.  Add the bell peppers and let it cook an additional 30 minutes.  (This is a great time to start your rice!)
  5. Serve with parsley and sesame seeds for garnish, if desired.

Mongolian Beef IP

This has become my husband's favorite meal.  I was actually pretty surprised with how yummy it was.  Kids all enjoyed it too.  Winner winner!

  • 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
  • 2 TBS vegetable oil
  • 1 tsp ginger, minced
  • 2-3 cloves garlic, minced
  • 1/2 cup water
  • 1 cup soy sauce (or tamari sauce if GF)
  • 1 1/2 Cups dark brown sugar (I used light)
  • 2 TBS cornstarch
  • 3 TBS cold water
  • Green onions for garnish
  • Sesame seeds for garnish
  • Rice, cooked
  1. Turn the IP on to Saute.  Once pot is hot, add oil and brown the meat in 2-3 batches, careful not to over crowd.  Transfer meat to a plate when browned.  
  2. Add the garlic and ginger, saute while stirring, about 1 minute.  Add water, soy sauce, and brown sugar.  Stir to combine.
  3. Add browned beef and any accumulated juices.  Turn valve to sealed.  Cook on Manual for 12 minutes.  Quick release, remove lid, turn off IP.
  4. In small bowl, combine the cornstarch and 3 TBS water, whisking until smooth.  Add the cornstarch mixture to the sauce in the pot, turn the IP on to Saute, and stir constantly until the sauce thickens.  Stir in green onions and serve over cooked rice.  Yummy!!