Recipes For My Boys: main dish
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts

Sunday, March 9, 2014

Hash Brown and Sweet Pepper Kugel

Oh...My!  This Hash Brown and Sweet Pepper Kugel turned out so light yet full of flavor!  We all loved it and a couple of us ate this, skipping the meat, with green beans to complete our meal.  It is so easy to make, I do not know why I have never made this before!  It is a keeper and will definitely be added to our menu.

Sunday, September 29, 2013

Pasta Pizza Casserole

Friday night is pizza night at our house.  Usually.  Since my youngest son has been sick, I didn’t feel like making homemade pizzas but wanted to make something similar.   This Pasta Pizza Casserole turned out to be perfect.  Cheesy and saucy (if you add more, I didn’t) with your favorite pizza toppings.  Cooked in a casserole while you tend to more pressing things..like nebulizers and meds and making certain others are not neglected. 

Monday, February 20, 2012

Sautéed Shrimp

MMMMM, MMMMMM, MMMMMM, MMMMM, MM!!!  I love me some shrimp!  You can fry them, boil, sauté, bake, broil, grill…you name it and I’ll eat them!  I am so loving this…it isn’t even funny!  Add them to grits and OH MY STARS, I am going to eat a Generous helping!   Serve them on rice also…Yes!  Here are links to …Three Cheese Garlic Grits, Tomatoes and Rice, and Cajun Seasoning

Sautéed Shrimp 

1 lb raw shrimp, headed, peeled and deveined
1/2 to 3/4 cup each, onion, bell pepper, celery (I use less of the celery and didn't use any this time) and tomatoes,  cut depending on size of shrimp
1/2 to 2 teaspoon cajun seasoning

Rinse headed, peeled and deveined shrimp.  Drain.  Spray skillet with olive oil cooking spray.  Heat to medium/medium high.

Add veggies and cook for 2-3 minutes,
until they are starting to get a little tender.  

Add shrimp and sprinkle with cajun seasoning to your taste.  Stir several times to cook evenly.
The shrimp will turn pink when done. 

Enjoy!  <3 and Hugs!

Friday, November 4, 2011

Chicken Cordon Bleu Egg Noodles

I was going to make Chicken Cordon Bleu for my Husband's birthday on Tuesday except, that word always comes into play around here, the Twins were sick and we spent most of the day on the phone, at the Dr's office and pharmacy.  Luckily I bought a ham in the morning, came home and put it in the crock pot.  Which turned out Delicious, by the way.

We still wanted Chicken Cordon Bleu but I didn't feel like making it.  I decided to make a easier version of it instead.  I think you will also like Chicken Cordon Bleu Soup.  UMMM!

Note...In picture below I added the chicken at the beginning.  For bigger pieces, add at the end as the recipes states.  <3 and Hugs!


Chicken Cordon Bleu Egg Noodles

1 1/2 to 2 cups chicken, cooked and cut up 
1/2 to 1 cup smoked ham, diced
8 cups chicken broth, homemade or bought 
2 tablespoon minced garlic
2 teaspoon italian seasoning, I used McCormick Italian Blend Grinders
pepper to taste
salt to taste, do taste before adding...the ham and cheese may be all the salt needed
1/2 to 1 cup heavy cream
4 tablespoons corn starch with enough water to blend
4-8 slices swiss cheese
6 cups chicken broth, homemade or bought
package egg noodles, make your own egg noodles
parsley or basil to garnish

Bring 6 cups chicken broth to a boil.
Add egg noodles and cook as directed.

Take heavy cream out of refrigerator.
While egg noodles are cooking. 
Put chicken broth, garlic, italian seasoning and ham in a pot.  Bring to a boil. 
Add swiss cheese and stir to melt.
Taste and add salt and pepper if desired.  
Mix cornstarch with water to make a slurry.
Add to broth.  Keep boiling and stirring until the desired thickness.
Add more cornstarch if too thin, water or broth if to thick. 
Add cut up chicken.
Add heavy cream and keep on stove until heated through.

Serve over Egg Noodles. Sprinkle with parsley or basil.  
A nice salad and you will get big <3 and Hugs!  







Shared on 
EMM Church Supper #17
Made From Scratch Tuesday



Saturday, October 15, 2011

Crock Pot Roast

I was looking through some old recipes I found…So Happy for that!  I guess this one is over 20 years old!  Oh My Stars…It is so Good!  We made sandwiches with it but it is GREAT in chunks with the broth made into gravy!  Serve with Potatoes in Cream Sauce.  Green beans and Rolls!   ~smiles~

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Shredded for Sandwiches!

Crock Pot Roast

3 lb chuck roast
1 to 2 tablespoons minced garlic
1/4 cup worstershire sauce
1/2 cup cola
1 tablespoon vinegar
1 cup unsweetened apple juice
1/2 teaspoon freshly ground pepper
2 teaspoons cumin
1 cup onions, diced
1 cup green peppers, diced
1/2 to 1 cup celery, diced
salt to taste once cooked


Place roast in crock pot.
Mix everything except peppers and onions. 
Pour over roast.
Put peppers and onions (celery too if desired) on top of roast.
Cook on high for 5-6 hours or low for 7-8 hours.

Remove veggies and roast.
Let roast rest 15-30 minutes.
Either pull apart in bite size pieces or shred with a fork.
Remove broth from crock pot and degrease.
Add some juice back to meat to keep moist.
Season with salt and pepper, if desired.

My Boys like it plain 
Enjoy!  <3 and Hugs!

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Serve shredded on Hearty Rolls or bite sized as a meal.

Shared on
EMM Church Supper #14

Monday, October 10, 2011

Simmered Cabbage

What better to eat fix on a dark, windy and rainy Sunday...  This was perfect for yesterday since it had been raining for 3 days and a storm was brewing for the night.  I started this in mid-morning, the smell was wonderful throughout the day.  The thought of supper simmering away on the back burner was a great relief.  This would cook well in a crock pot also.  

Simmered Cabbage

YUM!

1/2 to 1 lb of ground turkey or sirloin
1 head of cabbage, chopped into pieces
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon minced garlic, I used from jar in olive oil
2 bay leaves
1/2 cup onion, diced
4 cups chicken broth, I used boxed
28 ounces tomato sauce or diced tomatoes
Optional ingredients...whole kernel corn, chunks of potatoes, celery and carrots can be added about 20 minutes before cabbage is done.   
Can also fry bacon, crumble and add at the end, instead of the ground meat.  Using 2 tablespoons of the bacon drippings to season.

Brown meat and drain if any fat is present.
Add onions, season with salt, pepper and garlic.  Cook until starting to get tender.
Add chicken broth, tomato sauce or tomatoes, and cabbage.


Bring to boil and simmer until cabbage is almost done and add optional vegetables if desired.  
Cook until tender, stirring occasionally.  
Remove bay leaves before serving.

Enjoy!  <3 and Hugs!

Would be great with this......Buttermilk and Corn Corn Bread.  



Tuesday, August 23, 2011

Sweet Beans and Ham



We baked a ham Sunday and I wanted a pot of beans.  I was going to make Northern Beans and Ham but my oldest said he wanted "Sweet Beans".  That is his name for Baked Beans.  :D  So…..Sweet Beans and Ham it is!  A pan of Corn Bread and we will be set! 


Sweet Beans and Ham
1 bag of dried Great Northern Beans…12 oz
3/4 to 1 cup Ketchup
3 teaspoons Honey Mustard
1/2 cup packed Brown Sugar
1 small Onion, diced
1 1/2 cups diced Smoked Ham
1/3 teaspoon Pepper
1/2 Salt

Rinse beans and pick out any bad ones or foreign objects.  Put in pot, cover with water, boil 2 minutes.  Cover, remove from heat and let sit 1-4 hours.
Drain the beans and rinse.  Put in crock pot…add ingredients and water to cover.  Cook on high for 4-6 hours or low –10 hours.
Okay….NOTE HERE:  I boiled the beans for 2 minutes.  Let sit for 4 hours, first day with a girlfriend without my precious babies in umpteen years, then cooked on high for 5 hours in crock pot.  They were NOT done.  I had to cook them at 3 minute intervals for 30 minutes.  Sooooo, next time I will either….cook for an hour and then put in crock pot or, simmer on stove for the afternoon. 

Thursday, August 11, 2011

Lemon Pepper Pork Loin

We love pork!  We were in a hurry all day and needed something fast to cook.  A pork loin is the perfect solution.  It cooks fast, is moist and delicious!  The leftovers, if there are any, are great in wraps or salads for lunch. 

So moist and yummy! Cooked in 35 minutes. The Boys arranged it to look like a flower. Just getting them involved, even though they didn't actually cook, was fun and rewarding for them. They were so proud of their work! :D



Lemon Pepper Pork Loin


1  1/2 lb center cut pork loin
1/2 - 1 teaspoon freshly ground lemon pepper, I use McCormick grinders
1/2 teaspoon kosher salt
1/2 - 1 teaspoon coarse ground garlic with parsley
non stick olive oil spray
1 teaspoon lemon juice

Heat oven to 350 degrees.  Spray cookie sheet and pork loin with olive oil spray.  Season with salt, lemon pepper and garlic on both sides and ends.  Cook for 26-30 minutes per pound.  Internal temperature should be 155-160 degrees.  Sprinkle with lemon juice once it out of oven.  Let sit at least 5 minutes before slicing. 


The Boys arranged the pork loin to look like a flower!  <3
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