I love this recipe one, because it’s great, two it’s inexpensive, and three it’s easy! What more can you ask for? On those nights when you don’t have time to make a big dinner this is a recipe for you. This is also a great make ahead freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable. You could add chicken, beef, beans… you name it. I love the versatility.
- 1 package (2 1/2 pounds) frozen chimichangas (I use El Monterey)
- 1 cup milk
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1-1/2 cups of shredded cheese
- Heat oven to 350 degrees
- Coat a 13x9x2 baking dish with non-stick spray
- Add chimichangas cutting to fit in a tight single layer
- In a medium size bowl, mix together milk, soup, and 1 cup of the cheese
- Pour mixture evenly over the chicken and the burritos
- Top with remaining 1/2 cup of cheese
- Bake at 350 degrees for 30 mins
I have to start off by saying that I do not like stroganoff actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot.
The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it. The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.
- 5 Tbsp. flour, divided
- 2 tsp. smoked paprika, divided
- 1-1/2 tsp. salt, divided
- 3 lb. chuck roast
- 2 Tbsp. oil
- 1 pkg. (8 oz.) whole mushrooms, halved or 1 can of mushrooms
- 1 onion, coarsely chopped
- 3 cloves garlic, minced
- 1/2 tsp. ground black pepper
- 1 cup beef broth
- 2 Tbsp. Worcestershire sauce
- 1 cup Sour Cream
- 1 pkg. (16 oz.) egg noodles
- Cut chuck roast into 2 inch pieces.
- Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
- Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
- Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
- Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
- Meanwhile, cook noodles as directed on package.
- Drain noodles; place in large serving bowl. Add meat mixture; stir.
This has quickly become a family favorite. I can’t even begin to tell you just how great this recipe really is. First off its super easy to make because you are simple dropping everything in the crock pot and letting it do all of the work. Second this recipe is do die for! The flavor of the meat along with the sauce it produces is something special. I had a feeling it would be good, but I had no idea it would be this GOOD.
I was a rock star with my family that night. I don’t think I have ever gotten that many compliments. I ended up serving the roast on toasted white bread then I served the au jus on the side for dipping the sandwich in. My husband said it was the best French dip sandwich he had ever had in his life. I know this recipe has been passed around a few times so I don’t really know who the original poster is, but I do know who I got it from and that is “A perfectly lovely ordinary day.” If you don’t make this recipe you are truly missing out.
This story does have a heartbreaking end though…. That night after dinner my husband and I were already dreaming of the leftovers for lunch when all of the sudden a 5lb. block of mozzarella cheese hit the covered container containing our delectable dinner and shot it across the kitchen and it broke up and splattered all over the place. I don’t know what made me want to cry more the loss of the fantastic roast, the money that was wasted, the fact that my lunch for the next day the eat was scarfing down as fast as her mouth would move, or the fact that it was going to take me an hour to clean up the mess. *SIGH* I guess we will just HAVE to make it again 😉
- Chuck Roast (I used a 4 pound roast any size will work)
- Hidden Valley ranch dressing
- McCormick Au Jus mix
- 1 stick of butter (I used margarine)
- 5 pepperoncini peppers
- Add Chuck Roast to the crock pot
- Sprinkle Hidden Valley ranch dressing on top of the roast
- Sprinkle McCormick Au Jus mix on top of the ranch
- Put a stick of butter on top of the au jus
- Put about 5 pepperoncini peppers on top. (Find in the pickle section of the store)
- Do NOT add water.
- Cook in crock pot on low for about 8 hours. (Mine was done in 6 on low)
Take Note: You can discard the pepperoncini peppers when the roast is done if you would like. My husband ate them on his sandwich and loved them.
*The pepperoncini peppers really do send this dish over the top so don’t skip them*
|I forgot to add the peppers before I took the picture
I found this recipe while watching Guy Fieri’s “Guy’s Big Bites” on Television. He made this recipe look easy and in truth it really was. The flavor is fantastic, and these cheese sticks make great appetizers. I had fun making them, and loved eating them. No doubt you will too!
- 4 cups canola oil
- 2 eggs
- 1/4 cup milk
- 3/4 cup panko bread crumbs
- 3/4 cup Italian bread crumbs
- 8 ounces mozzarella string cheese, individually wrapped
- 16 thin slices salami, 2 1/2-inches in diameter
- 8 egg roll/spring roll wrappers
- In a medium saucepan, add oil and heat to 325 degrees F.
- In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs.
- Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape.
- Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.)
- Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to overcook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately
Spinach dip is one of my favorite dips to have during the holiday season we always have it on Christmas Eve and New Year’s Eve. I rarely make it any other time of year. Why… no idea! I guess it’s just the holiday’s that make me crave it. I was think today it would be excellent in a wrap.
If you don’t like spinach don’t let that stop you from making it because to be honest with you… you can’t even taste the spinach. It’s an excellent dip that goes a long way for a group but it’s also inexpensive and very tasty. I grew up on this dip and now my family is growing up on it too. Enjoy!
- 1 (10 ounce) package baby spinach, chopped or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (16 ounce) container sour cream
- 1 cup mayonnaise
- 1 (8 ounce) package vegetable soup mix
- 1 (8 ounce) can water chestnuts, drained and chopped
- Combine all ingredients in a bowl.
- Cover and chill in the refrigerator at least 2 hours over night would be best.
MAKES 4 cups dip.
Original Recipe Source
Happy Christmas Eve everyone! Who else is ready for Santa?
I must admit this was the best turkey we had ever had. I think the key is to start cooking the turkey with broth already in the roaster. It really helped to steam the turkey. Not only was it full of flavor but it was almost incredibly moist. I don’t think I have ever eaten a turkey so moist.
I will be honest you when I say I am not a big turkey fan, but this turkey was exceptional! I have never had one better!
- 1 (18-20 pound) whole turkey
- 1/2 cup unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey or chicken stock
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Original Recipe Source
Every Friday I like to highlight some of my favorite Pinterest finds of the week. This not only allows me to spotlight some really awesome and crafty ideas but it allows you to see a few Pins you might not have seen this week.
I spend way too many
minutes’ hours in the day pinning on Pinterest. Now if I could only find the time to make all of these wonderful things I pin. Wouldn’t that be great?
Let’s Get Pinning!