New Recipes
Tried & True
Peanut Butter Buckeyes
Turkey Meatballs
Recipes we've cooked from the blog recently
Baking Powder Biscuits
Bacon Pepper Mac & Cheese with Chicken
Crispix Chicken
Ingredients
* 1 medium yellow onion, sliced
* 1 each red, yellow and green bell pepper, sliced
* 2 cups chicken sausage, sliced into coins
* olive oil, to taste
* 2 1/2 tsp creole seasoning, divided
* 1 lb, raw shrimp
* 1/2 tsp paprika
* 1 1/2 cups tomato, diced
* 4 cups rice, cooked (brown or white)
* scallions, sliced, for garnish (optional)
Directions
1. Preheat the oven to 400 F.
2. On a large baking sheet arrange the onion, peppers and sausage. Drizzle with olive oil and season with 1 1/2 teaspoons of creole seasoning (more or less to your taste). Use your hands and mix everything well.
3. Bake for 8 minutes, or until chicken sausage begins to brown.
4. While the vegetables and chicken are cooking, place the shrimp in a small bowl. Season with 1 teaspoon creole seasoning and the paprika. Stir to coat.
5. Remove sheet pan from oven. Add the seasoned shrimp and tomatoes to the sheet pan. Mix everything together on the pan.
6. Cook for another 6 minutes, or until the shrimp is cooked through.
7. Remove pan from oven and add the cooked rice. Mix everything together.
8. Garnish with scallions. and serve immediately,
Notes
Owen's uncle suggested this recipe, and he made it the next weekend for us. We loved it! Hannah wasn't home either time we made it, but the rest of us really enjoyed it! The prep is pretty easy and all together is a quick recipe. This can definitely be made during the work week - love it!
Ingredients
* 1.5 tsp salt
* 1.5 tsp celery salt
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp paprika
* 1 tsp pepper
* 1/2 tsp dll weed
* 1/2 tsp dried rosemary, crushed
* 1/2 tsp rubbed sage
* 1 boneless pork loin roast (4 lbs)
Directions
1. Preheat the oven to 350.
2. In a small bowl, combine all the seasonings. Rub all over the pork roast.
3. Place roast on a rack in a shallow roasting pan coated with nonstick cooking spray.
4. Bake, uncovered, for 1 3/4 - 2 hours, or until a meat thermometer reads 160 degrees.
5. Let stand for 10 minutes before slicing.
Notes
My family is crazy for this pork roast. I have definitely used the same recipe with a smaller roast and just adjust the time and keep an eye on it with thermometer. This year we made it for Christmas dinner, but is also easy enough for a weeknight. Pull it together, put it in the oven, and then get a few things done while it cooks! I originally clipped this recipe in 2007 back when I used to get a cooking magazine called Light & Tasty (a spin off of Taste of Home) but we never made it until this summer in quarantine. Too bad we waited so long to make it! Keeper status was unanimous! This is easy and delicious - you should try it!
Ingredients
* 1 cup shredded zucchini
* 1/4- 1/2 cup parmesan cheese, plus more for sprinkling
* 1 tsp pizza seasoning or Italian seasoning (whatever you have on hand)
* 1/2 cup pepper jack cheese
* 1 clove garlic
* salt and pepper to taste
Directions
1. Mix all the ingredients together.
2. Grease a small 7 x 5 glass dish. Spread the mixture into the dish. Sprinkle some additional parmesan on top.
3. Bake in a 400 F oven for 20 minutes. Serve hot.
Notes
We had some zucchini in the fridge that was starting to look less then great for zoodles, which is our go to way to eat zucchini as a side dish. Liam lobbied for us to make chocolate zucchini muffins or chocolate zucchini cake, but Owen won the debate by looking up some zucchini casserole dishes. In the end we used what he found as inspiration and tossed this together with what we had on hand and what sounded good to us. It came together so quickly.
This recipe as presented here is worked for us using a small, 7x5 glass pyrex dish. This could easily be scaled up to make more, but this small one was a great little side dish; we will definitely be making this again! It was tasty!
Ingredients
* 3/4 cups creamy peanut butter
* 1/2 cup unsalted softened butter
* 1/4 tsp vanilla extract
* pinch salt
* 2 cups powdered sugar
* 2 cups chocolate chips
* 1/8 cup (2 tbsp) vegetable shortening
Directions
1. Line cookie sheet with wax or parchment paper. Set aside.
2. In a large bowl, stir together the peanut butter, butter, vanilla and salt. Gradually add the powdered sugar, stirring until the entire mixture is uniform in consistency.
3. Roll the mix into 1 inch balls. Set them on the prepared cookie sheet and insert a toothpick into the top of each ball. Chill in the freezer until hard, approximately 30 minutes.
4. Combine the chocolate and shortening and melt, either over low heat on the stove or in the microwave (follow the directions for melting on the bag of the chips if choosing this method).
5. Using the toothpick as a handle, dip each peanut butter ball into the chocolate. Place the balls back onto the cookie sheet; remove the toothpick. Refrigerate until set, approximately 2 hours. Store in the fridge.
Notes
Yum!!! The toothpicks were a great help! Not sure how long these will last in your house, but they don't last too long over here. They freeze well in case you want to use that as a way to deter yourself from eating them all!
Ingredients
*1 cup plain panko * 1/4 cup chopped flat leaf parsley *2 large eggs, slightly beaten * 2 tbsp whole milk * 3/4 cup grated parmesan cheese * 1/2 tsp salt * 3/4 tsp ground pepper * 1lb group turkey * 1/4 cup olive oil * 5 cups marinara sauce
Directions
1. In a large bowl stir together the panko, parsley, eggs, milk, the cheese, salt and pepper. Add the turkey and stir to combine. Do not overwork the meat. Shape the meatballs into bite size balls.
2. If desired, heat the oil in a large skillet over medium heat. Brown the meatballs 3 minutes a side. Add the marinara sauce after all sides are browned. Reduce heat and simmer the meatballs, making sure they get cooked all the way through.
3. Alternatively, heat the oven to 400. Place the meatballs into a glass baking dish spaced apart (about 15 meatballs in a 9 x 11 dish). Bake meatballs for 20 minutes.
Notes
We had these at Aunt Marge's house while on spring break a few years ago, and they have since become a family favorite! Sometimes we make the sauce from chicken parmesan meatball subs to use with these meatballs!
And, we do a mix of the methods described above! We brown them, and then pop them in the oven to finish cooking. Yum!