6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
4 chicken breasts, cut into cubes
1 1/2 teaspoon garlic salt
2 tablespoons oil (for cooking chicken)
1 20oz can pineapple tidbits with juice
1/4 cup honey
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons corn starch
Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.
Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.
Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.
With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.
1 lb ground beef, cooked and drained
1 cup cooked rice
2 cups chopped bell peppers
1 16oz jar salsa (and spice level)
1 28oz can Crushed tomatoes
2 cups beef broth
1/2 teaspoon garlic powder
1/2 teaspoon oregano
After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.
Serving suggestion: serve with freshly grated cheese on top
*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.
4-6 boneless chicken breasts
1 Family-sized can cream of mushroom soup (23 oz)
1 bag frozen broccoli
1 cup white wine
pepper for tasting
pasta (whichever shape you prefer)
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.
1 package Pillsbury Crescent Rolls
1 green bell pepper
1 red bell pepper
3 chorizo patties (or about a cup of chopped/ground meat)
1 cup cheddar cheese, shredded
1 teaspoon dried oregano
Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom and sides of 13×9 pan. Unroll crescent dough and lay evenly in bottom of pan.
Chop peppers and spread on top of crescent dough. Top with chopped (or ground) meat.
Beat the eggs in a bowl. Stir in oregano. Pour eggs over the rest of the casserole. Top with cheese. Bake in preheated oven for 30-40 minutes, or until knife inserted in center comes out clean.
Remove from oven and serve warm.
One of the most delicious foods I had the pleasure of trying in Holland was a pannekoek, a Dutch pancake. These pancakes are far different from American ones. They are not fluffy, but instead are thin like crepes. Locals fill them with fruits, meats, cheeses, or just top them with powdered sugar.
I tried the bacon and cheese pannekoek and it was AMAZING! If it were any bigger, I don’t think they’d have a plate big enough for it! The batter has a unique and deliciously fresh flavor, while the fillings were cooked perfectly. There was a perfect ratio of pannekoek to bacon and to cheese.
I finished off dinner with a traditional favorite…sprinkled with powdered sugar! There is something so wonderful about a food like this. It’s so versatile and, unlike most foods you eat out, doesn’t make you feel sick afterwards. I ate a LOT of food here, and I felt full and happy. No regrets!
So if you are ever in Holland…I would strongly suggest ordering up some pannekoeken! You won’t regret your decision.
1 box Barilla pasta, almost any shape (I chose colored rotini)
1 jar Classico meat sauce
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cook pasta according to package instructions. Drain and rinse.
Return pasta to pot. Add sauce and mix well (on warm burner). Pour mixture into 8×8 baking dish.
Top pasta with cheese. Bake for 10-15 minutes until cheese is melted and pasta is hot.
Remove from oven and enjoy.
Try cooking ground meat and adding it to regular sauce OR use different sauce/cheese combinations