Irish Dinner Anyone?

SO...This happens to be one of my FAVORITE things to eat...EVER...and its SO easy!!!  There are 2 ways of cooking this...it all just depends on whether you buy a pre-cooked or uncooked ham.

Ham, Cabbage & Potatoes

If you are cooking with an uncooked ham...you can do this in the crockpot...if you are using pre-cooked...go ahead and do it in the oven.  As always...I can't give ya measurements...because this is one recipe I normally just eyeball!

Cabbage (chunked)
Potatoes (cut into quarters)
Ham (cubed into large chunks)
Diced Onion
Vegetable Broth
Salt & Pepper

Combine all ingredients except for vegetable broth, salt and pepper into deep baking dish or crock pot depending on type of meat.

Pour vegetable broth until 1/2inch deep.  Sprinkle with salt and pepper.
 -IN OVEN:  Cook for 2 hours at 350 or until potatoes and carrots are tender.
 -IN CROCK:  Slow cook on low all day or until potatoes and carrots are tender.

***If you do this is the crockpot...you can actually add combinations of broth...and use more to make into a hearty stew***

Chicken Cordon Bleu Pasta Bake

1 cup diced cooked chicken (you can adjust based on how many you are feeding)
1 cup diced ham
2 cups (precooked) pasta of your choice...we use rotini
alfredo sauce
8 slices swiss cheese
frozen peas
bread crumbs.

Place cooked pasta stirred with frozen peas in bottom of casserole dish.  Set aside 1/2 cup of alfredo...Pour the rest evenly over pasta.  Place 4 slices of swiss cheese on top of noodles and bake at 400 for 4 minutes.

Pour the 1/2 cup of alfredo over chicken and ham, stir to combine.  Layer this mixture over the pasta/cheese.  Place the next 4 slices of swiss cheese over top...sprinkle with bread crumbs.

Cook on 400 for an additional 5 minutes.

Serves 3-4.

****Broccoli tastes great in this dish as a substitute to peas!!****

Three Cheese Chicken & Spinach Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg.  (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can  (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

1 cup Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

(You can also prepare this ahead, and then bake for 30 minutes...and then sprinkle with remaining cheese and bake for an additional 3 minutes!!!)

***There are lots of things you can add in!  Tonight...its portabello mushrooms!!!!!*****

Ginger Wasabi Stir Fry

This is SUCH a yummy recipe...and SO good for you!  VERY EASY TOO!

Basically...I diced up some chicken, and got some of our favorite veggies.  In this particular recipe there was zucchini, red peppers, asparagus, and carrots.  I used Ginger-Wasabi sauce (which was the PERFECT mix of both flavors...and you can ask me where to get it if you want!)

First I cooked up the chicken, then cooked the veggies...then threw about 1/4 c. sauce into the pan and tossed the two together.

VOILA!  Easy....AMAZING Stir-Fry.  We served this over rice...but you can serve it over noodles too if you want!!!  :)

Crockpot Pumpkin Spice Rice Pudding

Yet another recipe that I sort of just played with...that came out WONDERFUL!

Make rice according to package instructions.  I generally use boil in a bag rice...and with this recipe I used 2 packages.

In a mixing bowl, combine canned pumpkin, 1 tsp cinnamon, 1 cup sugar, 1 cup milk.  Whisk until blended thoroughly.  Fold in rice.

Pour contents into slow cooker and cook on low for 3 hours.  Stirring occasionally.

You can also add pecans, cranberries or raisins to this...and it tastes GREAT!!!

Chalupa Roast

1 3-4 lb pork roast
2 1/2 soaked pinto beans
2 cans Ro-tel tomatoes
1 can cream of mushroom soup
1 can chopped green chilies (I used fire roasted)
1/2 tsp. oregano
2 tsp. salt
1 c. water

Coat all sides of the roast with chili powder.
Put roast in the bottom of a slow cooker
Layer the remaining ingredients on top of the roast.
Cook on low for 12-16 hrs in crock pot.
Do not stir until time is up.

I usually put mine in before I go to bed at night and let it "stew" all night. Turn crock pot off or to "warm" until about an hour before ready to eat. Then turn it up to warm through again.

I usually make this with either coleslaw or salad, rice and cornbread. My family loves it. It usually makes enough left-overs for some awesome pulled pork sandwiches

Momma Sue's Mac-n-Cheese

Stole it from my mom...but it definitely gets the stamp of approval around here!!!!

This recipe is not for those who have health challenges!  I use "light" ingredients where I can but sometimes you just can't skimp on ingredients.

DISCLAIMER:  Most of you know by now that I don't measure anything when I'm cooking so this recipe is the best I  can do. 

                                                                 Sue's Mac N Cheese

Prepare 24 oz. elbow macaroni, ziti or other pasta of your choice according to package directions

3 TBSP real butter (no salt)

1 small onion chopped fine (those who do not like onion can omit)

3 TBSP flour

1 can Ro-Tel tomatoes. ( heat level of your choice) do not drain

1 C. heavy cream

1 C. milk

1 C sour cream

8 oz. cream cheese cut into cubes

3 C. four cheese blend- shredded (I've used mexican and italian blend.  Both work just fine just be sure there is a sharp cheddar in the mix.  Or, you can just add 3 c. shredded cheddar.)

Over medium heat -

Saute onion in butter.  Do not brown.

Add flour.  Stir with a wisk.  Cook 3-4 minutes.  Be sure not to burn.

Add Rotel tomatoes.

Lower heat just a bit

Slowly add heavy cream and milk stirring constantly until thickened.  You may need to add more milk.  Needs to be the consistency of melted ice cream.

Wisk in sour cream

Add cream cheese.  Stir constantly until melted

Add shredded cheese.  Stir until smooth and creamy

Add salt and pepper to taste

Pour over macaroni and mix well.

You can bake this with bread crumbs on the top if you like however it is ready to eat immediately.  If you choose to bake add a bit  more milk to your sauce as baking will cause the macaroni to absorb much of the sauce which will in turn make it not quite as creamy.

I've added left over ham, chicken, keilbasa and sausage to this recipe and it's pretty good!