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!

Turkey Bacon Chowder

As mentioned before...when I am playing around with recipes...I generally don't measure.  Here is a tip on this recipe...WING IT!  You can add as much or as little of each of the veggies/meat!

diced potatoes
corn
blackbeans
tomatoes
 Chunked Turkey Breast
 chopped onions, green peppers, and green onion
dash of salt, 
minced garlic
1 can of cream of onion, 
2 soup cans of vegetable broth
crumbled bacon1/4 pack of Hidden Valley Green Onion dry dressing mix. :)


ALL the ingredients in this recipe were FRESH with the exception of the blackbeans (I used canned this time around).  I know in previous blogs I have talked about using convenience items...such as pre-chopped onions, etc.  LUCKILY...I have found some products that pretty much do all the work for me...so I am using fresh from here on out!


Combine all the ingredients into a slow-cooker and cook on LOW for 8-10 hours.  Stir occasionally.  (TIP:  A small amount of Louisiana hot sauce gave it a little spice!)


Serve hot with biscuits!  YUMMY!

Be WATCHING!

Life has gotten in the way...with a job, family...etc...I let the blog slide.  Many of you have asked me when I was going to get back on it...since beginning my own business from home and being back where I am happy.  The blog WILL be back up and running by Monday!  SO...be on the lookout for LOTS of new recipes...etc!  :)  Thank you guys for showing such wonderful support!

Southern Ranch Burgers

Summer time is here and I don't know about your family....but we use our grill almost 2-3x per week (if not more) and regularly have people over to grill out.  On Memorial Day...we decided to just grill up some burgers...and lemme tell ya...they were soooooo good!  Here's the recipe!

2lbs ground beef or turkey
1 package of Spicy Ranch or Fiesta Ranch Hidden Valley
1/4 c. Spicy Ranch salad dressing (or regular!)
1/4 c. chopped onion
1 egg

Combine all ingredients.  Form your patties to your desired thickness.  With your thumb push a small indent on the top of the burger.  Grill.

I promise these burgers were awesome....awesome....awesome.  Very VERY flavorful...juicy...Kraft has some new cheese and I used the Garlic and Herb on mine...and WOW!  :)  Happy Grillin'!