February 10, 2013

Weekly Menu: 2/11/13 - 2/17/13

Update from last week:  We tried a few new recipes last week.  I'll be adding the Beef and Broccoli, Ranch House Pork Chops and Chicken Cordon Bleu to the recipe rotation.  They are that good.   

I had to do a little re-arranging since I defrosted three pounds of hamburger meat on Saturday and need to use it ASAP.  So we had tacos on 2/10 instead of the pot roast I had planned.  Oh well, we'll have it this week!  I hope you find some inspiration this week from Momma Aimone's kitchen.

Monday
Meatballs
Pasta and Pasta Sauce
Garlic Bread
This meatball recipe is my go-to whenever I have some extra hamburger meat lying around.

Tuesday
Slow Cooker Cilantro Lime Chicken
Quinoa and Black Beans II
The cilantro lime chicken is also one of my go-to recipes.  Quick, easy and filling because it includes black beans and corn.  Try it, let me know what you think!

Wednesday
Slow Cooker Chicken and Rice
New recipe.  I'm a little leary because you have to cook the rice ahead of time.  We'll see...

Thursday
Slow Cooker Bourbon Chicken
New recipe!

Friday
Slow Cooker Pesto Ranch Chicken
New recipe!

Saturday
Slow Cooker Rump Roast
Mashed Potatoes
Veggie
We were supposed to try this recipe on 2/10, but we ended up having tacos instead.  Will let you know!

Sunday
Top secret joint blog post I am working on with my dear friend Patty Richey over at Good, Better, Best.  More to come...

Slow Cooker Chicken Cordon Bleu

I was skeptical about this recipe, but with a few tweaks...it was awesome.  Definitely going into our rotation.

Slow Cooker Chicken Cordon Bleu
Adapted from www.chef-in-training.com

Ingredients
--3 or 4 skinless, boneless chicken breasts
--2 cans condensed cream of chicken soup
--2 cups milk
--4 ounces sliced ham (8 ounces if you really like ham)
--8 ounces sliced Swiss Cheese
--8 ounce package herbed dry bread stuffing mix
--1 stick butter, melted

Directions
1.  Mix together the cream of chicken soup and milk in a small bowl. 
2.  Pour enough of the soup into a slow cooker to cover the bottom.
3.  Layer chicken breasts over the sauce.
4.  Cover the chicken with slices of ham and then Swiss cheese.
5.  Pour the remaining soup over the layers, stirring a little to distribute between layers.
6.  Sprinkle the stuffing on top, and drizzle butter over stuffing.
7.  Cover, and cook on low for 8 hours.

February 7, 2013

Ranch House Slow Cooker Pork Chops

We love pork chops, but it is hard to find new/different recipes for pork chops in the slow cooker.  I saw this and my interest was peaked.  My husband is not a big fan of ranch dressing, but dressing seasoning is different than the actual dressing...so I gave it a try.  These were awesome.  So full of flavor and tender.  Make sure you buy a thicker cut of pork chop, definitely not the thin cut.  Enjoy!

Ranch House Slow Cooker Pork Chops
















Ranch House Slow Cooker Pork Chops
Adapted from www.chef-in-training.com 

Ingredients
--4 pork chops
--1 can cream of chicken soup
--1 packet dry Ranch Dressing Seasoning
--chicken broth

Directions
1.  Add cream of chicken soup and Ranch Dressing Seasoning to slow cooker.
2.  Fill the empty cream of chicken soup can half-way with chicken broth.
3.  Add chicken broth to slow cooker.
4.  Combine ingredients in the slow cooker.
5.  Add pork chops.
6.  Cook on low for 8 hours.


February 3, 2013

Weekly Menu: 2/4/13 - 2/10/13

Monday, February 4
Slow Cooker Garlic and Brown Sugar Chicken
Rice
Steamed Veggies
One of my new favorites!

Tuesday, February 5
Pork Chops for the Slow Cooker
Couscous
Veggies
An oldie but a goodie!

Wednesday, February 6
Slow Cooker Beef and Broccoli
Rice
A new recipe I've been dying to try.

Thursday, February 7
Ranch House Crock Pot Pork Chops
Mashed Potatoes
Green Beans
A new pork chop recipe, need more of these.

Friday, February 8
Slow Cooker Chicken Cordon Bleu
Veggie
A new recipe

Saturday, February 9
Sloppy Joes
Roasted Potatoes
Corn

Sunday, February 10
Slow Cooker Rump Roast
Mashed Potatoes
Veggies
A new recipe for an old favorite.


Pork Chops for the Slow Cooker

Pork Chops for the Slow Cooker (adapted from allrecipes.com)
Ingredients
3 pork chops
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/2 teaspoon ground ginger
1 teaspoon minced garlic
Salt and pepper to taste

Directions
--Mix brown sugar, soy sauce, ketchup, ground ginger, garlic, salt and pepper in the slow cooker.
--Add pork chops and stir to cover.
--Cook on low for 8-10 hours.

Serving Suggestions
--White or brown rice
--Steamed broccoli, snap peas or green beans sauteed in olive oil and garlic.

February 1, 2013

Peanut Butter Chocolate Chip Cookies with Sea Salt

It's Friday night, and I should be having a date with my laundry pile, but...these cookies are SO good that I just had to post them.  These could be my signature baked good, they are that good.  And that is coming for a girl who really doesn't like cookies!  Make these, they are awesome.

Peanut Butter Chocolate Chip Cookies with Sea Salt
from www.ambitiouskitchen.com

Ingredients
--1 1/4 cup all purpose flour
--3/4 tsp baking soda
--3/4 tsp baking powder
--1/4 tsp sea salt, plus more for sprinkling
--1/2 cup unsalted butter, softened
--1/2 cup creamy peanut butter
--3/4 cup brown sugar
--1/4 cup granulated sugar
--1/2 tbsp honey
--1 egg
--1 egg yolk
--1 tsp vanilla extract
--1 tbsp sour cream
--1 1/2 cups chocolate chips

Directions
1.  In a large bowl, combine the flour, baking soda, baking powder and salt.
2.  In a separate bowl, mix the butter and peanut butter together with an electric mixer.
3.  Add the brown sugar and granulated sugar and beat until smooth.
4.  Beat in the eggs, honey, vanilla and sour cream until combined.
5.  Add the dry ingredients slowly and beat on low-speed until combined.
6.  Gently stir in the chocolate chips
7.  Chill dough in the freezer for 20 mins.
8.  Roll the dough into 24 one inch balls and place onto ungreased cookie sheets.
9.  Bake in a 350 degree oven for 9-12 minutes, or until cookies begin to turn a golden brown and crisp up around the edges.
10.  Remove from the oven and let cool on cookie sheets for 3-5 minutes.
11.  Sprinkle cookies generously with sea salt.

12.  Transfer to wire rack to cool completely.