TEXAS HASH
2 T. oil
1 large onion, diced
(opt) lg. green bell pepper or 2 stalks of celery, diced
1 lb. ground beef
1 28-oz. can diced tomatoes
1 c. uncooked rice
1 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees. Grease/spray a 9x13 pan and then evenly pour the rice in the bottom of the pan. Set aside. Cook the onion (and bell pepper or celery, if using) in the oil until soft. Add the ground beef and cook until browned. Next, add the tomatoes and seasonings, gently pour the mixture on top of the rice in the 9x13 dish. (making sure the rice is completely covered by the tomato/beef mixture. Cover dish with foil and place in the oven for 45 minutes. Remove the foil and cook another 15 minutes. My boys polish off the dish in record time!
SPAGHETTI BAKE
1 lb. spaghetti
1 lb. breakfast sausage
dollop or two of sour cream
1 can/jar spaghetti sauce
Cook
the pasta according to directions, drain and place in a greased 9x13
baking dish. Spoon a dollop or two (your preference) of sour cream into
the pasta and mix. (I generally use two forks) Smooth out your pasta
evenly in the dish. Next, brown the sausage in a skillet. When fully
cooked, pour your spaghetti sauce into the skillet. I also put an inch
or so of water in the can from the sauce and add that to the skillet.
Stir the sauce and meat around to pick up the bits from the bottom of
the pan. Then carefully pour the sausage/sauce mixture on top of the
pasta. Spread evenly over the top and place in a 350 degree oven for
20-30 minutes. (everything's cooked, just warming it through) You can
choose to sprinkle cheese over it while it bakes. We generally sprinkle
with parmesan cheese at the table. ENJOY!
CROCK POT DRUMSTICKS
(I've seen this recipe on a few different blogs. I'll just credit the one I first grabbed the recipe from at Creatively Domestic I think this is the best recipe! Inexpensive, easy and it actually tastes better without the skin!!!)
2 tsp. salt
1 Tbsp. paprika
2 tsp. chili powder
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. black pepper
3-4 lbs. chicken drumsticks, skinned (optional, but it tastes better!)
foil for crumpling up in crockpot
In
a small bowl, thoroughly combine salt and all the spices. Rinse
drumsticks and pat dry with paper towel. Rub the spice mixture into the
chicken. Crumple up foil and put in the bottom on your crock pot. Top
the foil with the spice rubbed chicken pieces. Cook on LOW for 8-12
hours until very tender. (hers was perfect after 6 hours on Low)
**MY TWO CENTS:
I use a little cooking rack in the bottom of my crock pot. You want to
keep the chicken off the bottom of the crock pot. With the skin off
and the spices rubbed into the drumsticks, it makes a nice, firm outer
shell with the incredibly tender chicken inside. TRY THIS ONE!
CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (26 oz) jar prepared pasta sauce
HONEY BOURBON CHICKEN
1 lb. boneless, skinless chicken thighs
salt & pepper
1 onion, diced (she only used 1/2 cup)
1 c. honey
1/2 c. low sodium soy sauce (I use a Japanese soy sauce since it's lower in sodium)
1/4 c. ketchup
2 T. canola oil
2 cloves of garlic, minced
1/4 tsp. red pepper flakes (you can omit or increase, to taste)
1-2 T. cornstarch
Hot Rice
Sesame seeds, optional
Salt
& pepper chicken and place in your slow cooker. Place onion on top
of chicken. In a medium sized bowl, combine honey, soy sauce, ketchup,
oil, garlic, and red pepper flakes. Pour mixture over the chicken in the
crockpot. Cook on low for 3-4 hours. Remove chicken from crock pot and
slice into strips. In a small bowl, combine 1 Tbsp. cornstarch with 1
Tbsp. water. Pour into sauce remaining in the crock pot and stir to
combine. If sauce in not thick enough repeat with another Tbsp. of the
cornstarch water. Place the chicken back in the sauce and stir around to
recoat the chicken in the sauce. Serve over cooked rice and sprinkle
some sesame seeds on top (optional).
**MY TWO CENTS:
Those were her directions, but I like to pressure cook it. I place
everything in the pressure cooker (following directions #1-3) and cook
on high pressure for 8 minutes. Then I let it naturally release and
follow the directions from #5-8. It's quick and DELICIOUS!!!!
CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around. Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles. Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese. Repeat until you run out of ingredients (squish it down) Add 1/4 c. water on top. Cover and cook on low for 6 hours or on high for 3-4 hours. It will be done when top layers begin to brown and cheese in melted and bubbly. Uncover and let it sit for 10 to 15 minutes before serving. So yummy!
