Friday, April 29, 2011

Grown-up Mac n' Cheese

I will have to come back here to post the recipe, but here are the instructions from frozen:

Defrost in a casserole dish. Spread bread crumbs over top. Bake at 350 degrees for 30 - 45 minutes until brown and bubbly.

chicken tacos

  • 4-6 boneless skinless chicken breasts
  • 12 oz salsa
  • 1 package taco seasoning

Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.

From frozen state:
Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!

Recipe taken from Better Recipes Website
Submitted by Jodi Carney

Thursday, April 28, 2011

London broil

1 1/2 lbs of london broil
3 T dijion mustard
1/4 c red wine vinegar
2 T olive oil
1 clove minced garlic
1tsp black pepper, ground
1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp rosemary
2 tsp brown sugar
1 T sun dried tomato

combine all marinade ingredients and meat in a ziplock bag. Let sit for at least 2 hours, or freeze.

Two methods of cooking: One is fancy and declicious and the other is quick and delicious!

1. Thaw meat. Remove steak from bag and toss marinade. Butterfly steak and score each side lightly. Make stuffing and spread stuffing over meat. Roll length wise like a jelly roll and tie with cooking string and 2 inch intervals. Brush meat with melted butter and place in a roasting pan on rack and bake uncovered for 65-75 minutes. Slice meat and toss string. (this is nice for a sit down meal)

2. Thaw meat. Remove steak from bag and toss marinade. Place meat on a hot grill and cook 15-25 minutes until it is done to your liking, turning as you go (we take this one camping)

Wednesday, April 27, 2011

Spicy Shrimp

1 ½ lbs Unpeeled Shrimp
¼ to ½ cup Olive Oil
Salt And Pepper, to taste
1-2 whole Lemons (juice Of)
¼ cup Worcestershire Sauce
½ stick Butter

Thoroughly rinse raw shrimp w/shells still on. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil. Generously sprinkle pepper and kosher salt over top of the shrimp.  Squeeze the juice of 1-2 lemons over top of all of the shrimp. Drizzle Worcestershire all over the shrimp. Drizzle Tabasco sauce over the top to your desired temperature. Cut the butter into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.

Place the pan of shrimp under the broiler in your oven about 10 minutes until the shrimp are no longer translucent. This dish is meant to be shared family style on the pan you broiled the shrimp on.  Peel the shrimp as you eat them. Serve with bread because you need something to absorb all of the juices.

Adapted from the Pioneer Woman website (see the link for more detailed instructions and lots of pictures


Bag 1 - shrimp
Bag 2 - oil/juice/Worcestershire/seasoning mixture
Bag 3 - butter
Bag 4 - cheese bread sticks

Can be made from frozen.  Spread shrimp on a baking pan.  Mix contents of Bag 2 well then drizzle onto shrimp. Cut butter into pats and place on shrimp.  Cook as directed above. This is meant to be a fun, messy meal served family style, peel then eat.  Warm cheese bread sticks and use them to soak up the juices.  This recipe is called Spicy Shrimp, but I left out the Tabasco, so you can add it to taste. Also, I used Montreal Steak Seasoning instead of plain salt and pepper.

Monday, April 11, 2011

Jana's Cream Cheese Chicken

4 chicken breasts
1 tub herb cream cheese (I used low fat Garden Vegetable flavor)
1 can mushroom soup
1 envelope italian salad dressing mix, dry 1/3 c water

Mix together, pour over chicken and cook on low in crock pot 6-8 hours.

If frozen, defrost first. (I don't always thaw my chicken - just cook longer from frozen)

April RSVP

RSVP here for April 28th, 7pm at church. No RSVP, no meals!

Friday, April 1, 2011

Jana's Taco Yummy crock pot dinner

I followed Jana's Taco/rice dish recipe. Throw it in the crock pot and warm it up. Add water to make it the consistency you desire.