Easy Crockpot Chicken


Easy Crockpot Chicken
Recipe type: Entrees
This is a go to fast, worry free family dinner. Stick to your ribs comfort food! I serve rice or egg noodles on the side.
  • 4 split chicken breast, skin and fat removed (about 2 lbs.)
  • 3 to 4 large potatoes, cut into quarters
  • 1 large onion cut into quarters
  • 1 package of sliced mushrooms
  • 2 cups of baby carrots
  • 2 cans of cream of mushroom soup
  • 2 packages of onion soup mix
  • black pepper and seasoning salt to taste
  1. Rinse and pat dry chicken breasts and season both sides with seasoning salt and black pepper, place in crock pot
  2. Add, potatoes, mushrooms, carrots, and onion to crockpot on top of chicken
  3. In a separate bowl mix cream of mushroom soup and onion soup mix
  4. Pour soup mixture over chicken and vegetables in the crock pot
  5. Stir the vegetables and chicken a bit to ensure the soup mixture covers as many surfaces as possible
  6. Cook on low for 8 to 10 hours
  7. After the chicken is cooked through, taste the gravy that the soups made and season to taste with season all and black pepper
  8. Remove chicken and vegetables and place on serving platters/bowls
  9. Reserve the gravy to serve atop the chicken
If the sauce/gravy is too thin at the end, you can thicken it by using corn starch, or if you prefer a richer dish, sour cream or cream cheese.

This entry was posted on March 31, 2014, in Entrees.

Tomato Pie


Tomato Pie
Recipe type: Entrees
This is a delicious recipe that is wonderful served warm or cold. My husband compares it to a deep dish pizza!
  • 10 Roma tomatoes, seeded, drained, and sliced (2 cans of diced tomatoes, drained, may be substituted if fresh are unavailable)
  • 1 sweet onion
  • 1 green pepper
  • 1 large prepared pie crust
  • 1 cup of mayo
  • 2¼ cups of shredded mozzarella or Italian cheese blend
  • 1½ cups of grated Parmesan
  • 1 package of nitrate free pepperoni (optional)
  • 2 TBSP Italian seasoning
  1. Preheat oven to 375
  2. Sprinkle the bottom of the pie crust with ¼ cup of shredded mozzarella
  3. Place the crust in the preheated oven for 5 to 7 minutes, or until the cheese is melted and the crust is faintly golden
  4. Meanwhile, sauté the onion and pepper and drain well
  5. Mix 1 cup or may, 1 cup of parmesan, 1 cup of mozzarella, and 1 TBSP of Italian seasoning. Set aside
  6. Place a layer of sautéed onion and pepper on the bottom of the pie crust
  7. Next layer sliced tomato and sprinkle with a bit of the remaining parmesan, mozzarella, and Italian seasoning
  8. If using pepperoni, place that layer next
  9. Continue layers until you run out of ingredients
  10. Top pie with the mayo mixture
  11. Bake at 375 until the pie crust and topping are golden brown
  12. Let cool for at least 15 minutes before slicing
Your can make this as heavy or a light as you want by exploring low fat cheese and mayo options. You can also add extra summertime vegetables, just be sure to drain them or pre-cook them to avoid a soggy pie.

This entry was posted on March 27, 2014, in Entrees.

Seared Steak with Red Wine Reduction


Seared Steak with Red Wine Reduction
Recipe type: Entrees
Better than any steakhouse I've tried!
  • 4, 1 inch thick steaks (bone in and as well marbled as you can get!)
  • 1 TBSP rosemary
  • 1 TBSP orange zest
  • 1 TBSP thyme
  • 1 TBSP oregano
  • 1 TBSP basil
  • Salt, pepper, and garlic to taste
  • ½ cup of minced onion
  • 2 TBSP olive oil
  • 2 TBSP butter
  • ⅔ cup of good quality dry red wine
  • 1.5 cups of beef broth
  • Sprig of fresh rosemary, if desired
  1. Season the steaks on both sides with salt pepper and garlic
  2. In a small dish, mix the rosemary, orange zest, thyme, oregano, and basil
  3. Massage the spice mixture all over every surface of the steaks. Place them in a sealed container and refrigerate for at least 2 hours so the flavors fully meld with the meat
  4. Heat the olive oil in a large skillet (preferably cast iron)
  5. The pan is hot enough if a water droplet "dances"
  6. Cooke the steak until desired doneness (4 minutes on each side is approximately medium rare)
  7. Remove the steaks from skillet and keep warm in an oven set to 175-200 F
  8. Add onion to the still hot skillet and cook until cooked through and golden brown.
  9. Add red wine to the skillet, using a spatula to be sure to get all of the browned bit from the bottom of the pan
  10. Stir in beef broth
  11. Cook, stirring continuously, over medium high heat until the sauce has reduced by half it's volume (The sauce should not be runny, but like a syrup)
  12. Stir in 2 TBSP of butter until fully incorporated
  13. Drizzle sauce over the still warm steaks and serve.
  14. Garnish, if desired, with fresh rosemary sprig
This is my go to special occasion dinner! I imagine by changing out the broth flavor and the wine, you could use this recipe on any kind of meat. I.e., for chicken substitute white wine and chicken stock. It is fast, easy, and looks impressive if you are having guests. My kind of recipe, not much work, but a lot of reward! =)

This entry was posted on March 27, 2014, in Entrees.

Spinach, Bacon, and Mushroom Quiche

Spinach and Bacon Quiche

Spinach, Bacon, and Mushroom Quiche
Recipe type: Entrees
This is one of our family's all time favorite meals for breakfast, lunch, or dinner!
  • 6 large eggs
  • 1 cup of half and half
  • 2.5 cups of shredded cheddar cheese, mozzarella, or Swiss
  • ½ medium onion, coarsely chopped
  • 1 package of frozen spinach, defrosted and well drained (I hand squeeze!)
  • 1 package of crumbled bacon
  • ½ cup of grated parmesan cheese
  • 1 tsp dry mustard
  • 1 tsp paprika, with additional for topping
  • 1 tsp ground black pepper
  • 1 can of sliced mushrooms, drained
  • 1 unbaked pie crust
  1. Preheat oven to 400
  2. Roll out pie crust and place in a glass pie pan
  3. Prick the bottom of the crust with a fork and then sprinkle with ½ cup of shredded cheese
  4. Place the crust in the preheated oven for approximately 5 minutes, or until the cheese melts and forms a layer on the bottom. (This prevents the crust from becoming soggy)
  5. Lower the oven temperature to 375
  6. In a large bowl whisk together eggs, half and half, 1.5 cups of shredded cheese, ½ cup of parmesan, pepper, dry mustard, paprika, crumbled bacon, spinach, mushrooms, and onion
  7. Pour egg mixture into prepared pie crust and top with additional ½ cup of shredded cheese and sprinkle with paprika
  8. Bake for 45+ minutes, or until a knife inserted to the very center of the quiche comes out clean and the crust is golden brown
This is a great recipe to sneak veggies into!


This entry was posted on March 24, 2014, in Entrees.

Italian Garlic Chicken Thighs


Italian Garlic Chicken Thighs
Recipe type: Entrees
  • 12 boneless, skinless chicken thighs
  • 1 cup of softened butter
  • ¼ cup of fresh rosemary
  • 1 TBSP of red wine vinegar
  • 4 TBSP of lemon infused white cooking wine
  • 6 TBSP of minced garlic
  • 6 TBSP soy sauce (may use reduced sodium if desired)
  • 2 TBSP dried parsley
  • 2 TBSP garlic powder
  • 1 TBSP Italian seasoning
  • ½ tsp black pepper
  • ½ TBSP season all seasoning salt
  • Additional season all for chicken thighs
  1. Preheat oven to 375
  2. Sprinkle thawed chicken thighs with season all on both sides and place in a 13x9 glass baking dish
  3. Mix all of the rest of the ingredients well in a small bowl
  4. Pour the butter mixture slowly over the chicken thighs, being careful to cover all visible surfaces
  5. Place the thighs in the oven and bake for approximately 40 minutes, turning once and basting with the butter sauce
  6. Prepare a large cookie sheet by covering it well with aluminum foil
  7. When you remove the chicken thighs from the oven, take the thighs from the baking dish and place them gently on the cookie sheet. Reserve the butter sauce in the 13x9 glass pan
  8. Set the oven to broil
  9. Place the thighs on the cookie sheet in the oven and broil for 5 minutes on each side
  10. When you remove the chicken from the oven, transfer it to a serving platter
  11. Spoon reserved butter sauce over the chicken thighs and garnish with additional rosemary if desired
This dish can be made with olive oil instead of butter if desired. You can also substitute thick cut pork chops for the chicken thighs.. If fresh rosemary isn’t attainable, dried may be substituted.

This entry was posted on March 23, 2014, in Entrees.

Bacon Wrapped Pesto Chicken

Bacon Wrapped Pesto Chicken
Recipe type: Entree
  • 4 Boneless Skinless Chicken Breasts
  • Lawry’s Season All Seasoning Salt
  • 1 Cup of Sarah’s Pecan Pesto
  • 8 Slices of Thick Cut Bacon
  • Parmesan Cheese for Sprinkling
  1. Preheat oven to 400 degrees and spay a 9x 13 baking dish with Pam
  2. Season chicken breasts generously on both sides with seasoning salt
  3. Place chicken breasts in baking dish and top each with approximately ¼ cup of pesto sauce. Be generous!
  4. Wrap two slices of bacon around each chicken breast, securing the ends under the breasts. (Be sure the majority of the breast surfaces are covered with bacon!)
  5. Bake for approximately 35-45 minutes, uncovered, until the bacon appears cooked through and the chicken is cooked through.
  6. Remove from oven and sprinkle with grated parmesan prior to serving.
This is wonderful served atop my Pesto Angel Hair Pasta.


This entry was posted on March 22, 2014, in Entrees.

Eggplant Pizza Rounds

Eggplant Pizza Rounds
Recipe type: Entree
  • 1 large eggplant, cut into ½ inch rounds
  • 1 cup of sliced and washed mushrooms
  • 3 medium sized tomatoes cut into ¼ to ½ inch slices
  • 1 can of sliced black olives
  • 2 TBSP extra virgin olive oil
  • ½ cup of parmesan cheese
  • 1 cup of shredded fat free mozzarella cheese
  • salt, pepper, garlic, and Italian seasoning to taste
  1. Line a cookie sheet with parchment paper and pre-heat the oven to 400.
  2. Brush both sides of the eggplant rounds with olive oil and season liberally with salt, pepper, garlic, and Italian seasoning. Place them on the lined cookie sheet.
  3. Top each slice of eggplant with sliced mushrooms and sprinkle with parmesan cheese.
  4. Next, place a tomato slice on top of each round.
  5. Sprinkle black olives over each slice, then top each with the fat free mozzarella cheese.
  6. Bake in the oven for between 15 and 20 minutes.
You can exchange the cheeses for higher fat varieties depending on your personal preferences. Don't hesitate to explore with different vegetables as toppings! i.e-green peppers, etc. Get creative!


This entry was posted on March 22, 2014, in Entrees.

Oven Fried Pork Chops

Oven Fried Pork Chops
Recipe type: Entree
  • 1 package of thick cut, bone in pork chops (about 2 to 3 lbs.)
  • 1 cup of olive oil based mayo (i.e. Hellmans)
  • ½ cup grated parmesan cheese
  • 2 TBSP hot SAUCE (i.e. Texas Pete's)
  • 1 package of House Autry Chicken Breader
  • Cooking Spray
  1. Preheat oven to 425
  2. Spray a 9 by 13 baking dish with cooking spray
  3. In a medium sized bowl mix together mayo, hot sauce, and parmesan cheese until well blended
  4. Dump the House Autry Chicken Breader into a large gallon sized Ziploc bag
  5. Take each pork chop individually and dip into the mayo mixture until well coated on each side
  6. One at a time toss into the breading in the Ziploc bag, seal, and shake until well covered in breading.
  7. Rinse, wash, and repeat the process with all of the pork chops placing them into the sprayed baking dish when completed.
  8. If there are any "bare" spots on the pork chops where breading didn't take, sprinkle with leftover breading.
  9. Drizzle with a bit of butter or oil, or spray the tops with cooking spray of desired.
  10. Bake in a preheated 425 degree oven for 30 minutes, or until no longer pink in the center, turning once.
I serve this recipe with a nice salad, garlic roasted mashed potatoes, and country gravy. Pure southern comfort food!


This entry was posted on March 22, 2014, in Entrees.

Salmon with Dilled Cream Sauce

Salmon with Dilled Cream Sauce
Recipe type: Entree
  • For the Salmon:
  • 1 Large Salmon Fillet (other fish fillet may be substituted) (approximately 2 lbs)
  • 2 Tsp. Old Bay
  • 2 TBSP Lemon Juice
  • 1 Tsp. Dill Weed
  • Butter
  • For the Cream Sauce:
  • 1 Can Campbells Cream of Shrimp soup
  • ½ Can of Milk
  • ½ Cup of Sour Cream
  • 1 Tsp. Old Bay Seasoning
  • 2 Tsp Dill Weed
  1. Preheat oven to 375
  2. Place salmon fillet in a buttered 13 x 9 baking dish
  3. Pour 2 TBSP of lemon juice over salmon
  4. Sprinkle salmon fillet with Old Bay and dill weed
  5. Top with pats of butter
  6. Place salmon in the oven until halfway cooked (approx 10 to 20 minutes depending on thickness)
  7. While salmon is in the oven mix together the sauce of cream of shrimp soup, milk, sour cream, Old Bay seasoning, and dill weed until it reaches a very creamy consistancy
  8. When the salmon is halfway done remove it from the oven and cover it with the cream sauce.
  9. Place the salmon back into the oven and continue cooking for another 10 to 20 minutes, or until it flakes with a fork.
  10. Remove from oven and let cool slightly before serving.
For appearance you may top the dish with lemon slices and dill weed prior to serving. Great served with wild rice and roasted vegetables.


Bacon Wrapped Farmer’s Meatloaf

Bacon Wrapped Farmer's Meatloaf
Recipe type: Entree
This makes 2, 1.5lb loaves. I usually freeze one.
  • 3lbs of ground beef
  • 1 medium onion, diced
  • 2 diced green peppers
  • 1 package of sliced mushrooms
  • 2 handfuls of fresh spinach
  • 1 diced roma tomato
  • 1 large grated carrot
  • 3-4 Tbsp of Worcestershire sauce
  • 2 TBSP minced garlic
  • 1 slice of finely chopped bacon
  • ½ cup or more of oatmeal
  • 1 package of crumbled bacon
  • 2-3 TBSP ketchup
  • 3 eggs
  • 2 packets of meatloaf seasoning of your choosing
  • 14 slices of thick cut bacon for weaving around the finished meatloaf prior to baking
  • 2 cans of stewed tomatoes
  1. Finely dice and cook all veggies (except the roma tomato) with the bacon and garlic until tender.
  2. Add Worcestershire sauce to veggies
  3. In a separate bowl mix ground beef oats and milk.
  4. Add veggies to the meat mixture and seasoning. Combine well.
  5. Divide mixture and place in two loaf pans and refrigerate until set. Invert loaves in a glass baking dish lined with foil and sprayed with Pam
  6. Weave 7 slices of bacon around each meatloaf tucking the ends under the loaf
  7. Bake each loaf at 350 for 1 hour or until internal temperature reaches 165. Add a can of stewed tomatoes atop each loaf in the last 15 minutes of baking. Let sit for at least 15 minutes prior to slicing