This Week for Dinner
smitten kitchen
And here are some of my own recipes....
Crock Pot Sloppy Joes (I took a recipe from a cookbook and made it my own and they are YUMMY!)
-1 lb ground beef or turkey
-1 sm Green Bell Pepper chopped
-1 Sm Vidalia Onion
-2-4 cloves garlic minced or through garlic press
-1 cup ketchup
-1 Tbsp + 1 tsp mustard
-1 Tbsp + 1 tsp vinegar
-1 Tbsp + 1 tsp Worcestershire sauce
-1 Tbsp + 1 rounded tsp brown sugar
-1 tsp chili powder
-salt and pepper to taste
Brown meat with onions and garlic. Mix all other ingredients in Crock Pot. Add meat/onion mixture to Crock Pot (if it looks to thick add up to 1/4 cup water, too thin add up to 1/4 cup more ketchup) Cook on Low for 5-6 hrs or High for 3. Makes about 4 servings
French Dip Sandwich:I just cook a small Beef Roast in a Crock Pot (w/o vegetables) any way you would typically do a pot roast. Here is what I put in it....
-small Chuck Roast
-Med Vidalia Onion, sliced
-2-4 cloves garlic, minced
-1 can Beef Broth or Stock
-1tsp Worcestershire sauce
-salt and pepper to taste
Slice meat and put on Hoagie bun and top with provolone cheese. Put sandwiches on cookie sheet and place in oven (at 300 degrees) for about 10 minutes or until cheese is melted. Ladle out some of the juice from the Crock Pot into small bowls for your Au Jus dipping sauce!
Dark Chocolate Crinkle Cookies:(adapted from this recipe on Allrecipes.com)
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup dark chocolate chips
1 tsp instant coffee (optional...but recommended as it enhances chocolate!)
1 cup powdered sugar (in separate bowl for coating)
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt; stir into the cocoa mixture and mix on low speed until smooth. Add dark chocolate chips and instant coffee and mix together. Cover dough, and chill for at least 2 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or lightly greased foil. Roll dough into one inch balls. (works well using two spoons...one to scoop, one to scrape off) Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12
Cornbread Cake (got this recipe from a friend a few years ago and have not made regular cornbread since)
-1 Jiffy Cornbread mix
-1 Jiffy Yellow Cake mix
-3 eggs
-1/3 cup milk
Mix all ingredients, will be slightly lumpy. Grease baking pan. Bake on 400 - 410 degrees for approximately 20-25 minutes. It will brown before it's actually done so if it looks done be sure to check the middle with a toothpick and it will come out clean when done. It may sink a bit in the middle. Can only know done-ness by toothpick test, not color. Makes 8x8 pan of yummy-ness!!
***UPDATE: I decided to try this recipe making muffins because my favorite cornbread pan now has a crack in it. They turned out great and were a lot faster. I did the recipe the same and at 405 degrees it only took 15 minutes.
Beef and Veggie Stew in the Crockpot (a random improv creation...I think I make it different each time but here's my best guess at a recipe...)
-Approx 2 lbs beef cut into bite size pieces (I use cube steak because I like the texture better)
-2 tbsp flour
- 2 cans beef broth
-1 can tomato soup
-2-3 tbsp Worcestershire sauce
-1 28oz can diced tomatoes
-1 chopped onion
-3 chopped/minced cloves of garlic
-4-5 potatoes (peeled and cut into cubes or bite size pieces)
- bag of frozen mixed veggies
- salt and pepper to taste
In the crockpot, toss beef with flour until it is coated. Add onion, garlic, potatoes, beef broth, tomato soup, diced tomatoes, and Worcestershire sauce. Cook on low for 6-8 hrs and high for 3-5 adding frozen veggies about half way through.
Stuffed Enchiladas: 1 lb ground beef (or turkey)
1 onion diced
1 can Enchilada sauce (I use Old El Paso Mild but you could try this homemade recipe)
1 can refried beans
1 can black beans
1 Lg Avocado sliced in to small chunks
Shredded Cheese
Tortilla shells
Sour Cream (for topping!)
Brown meat, add onions and cook until onions are soft. Drain grease. Add 1/3-1/2 of the sauce and a large handful of cheese to the meat. Stir until cheese starts to melt and remove meat from heat. Spread spoonful of refried beans on to tortilla, add spoonful of black beans, then spoonful of meat, and a little bit of avocado. Fold in ends and then sides and lay folded side down into baking pan (I use a 13x9 glass baking pan, lightly greased). Assemble the rest of the enchiladas. Pour remaining sauce over enchiladas, add shredded cheese on top. Bake on 350 for about 20 minutes. Makes about 8-10 enchiladas (depending on how much you stuff them)
Easy Chicken and Noodles:
(a recipe adapted to use the rest of the rotisserie style chicken from an AWESOME recipe from my sister, Holly)
Leftover chicken from Rotisserie Style Crockpot Chicken, shredded (watch for bones!)
1 bag frozen Egg Noodles (must be the frozen kind, not dry egg noodles!)
2 cans chicken broth
Boil Egg Noodles as directed but use chicken broth instead of water. Half way through the boiling time, add shredded chicken. Add salt and pepper to taste. Eat over mashed potatoes and be prepared to be amazed :)
Sweet Potato Fries
-One medium sweet potato per person
-Non stick cooking spray
-optional spices: garlic, canjun season, salt, pepper, cinnamon
Preheat oven to 450 degrees and spray baking sheet with non-stick spray. Wash potatoes and dry (so they aren't soggy). Peel potato (or don't because the skin is very good for you!!) Cut each potato in thin strips (about 3/4 inch thick) and place on baking sheet. Spray the potatoes lightly with the spray (I like to use olive oil based sprays to do this) and add any of the spices you chose. Toss together and coat potatoes evenly and spread them out evenly over the baking sheet. Bake for 15 minutes, flip them over and bake for another 10-20 minutes until they are done!
Mini Meatloaf
-1 lb ground beef
- 1 package cornbread stuffing (I only use about 3/4 of the package)
- 1 egg
- 1/2 medium onion chopped fine
- 2-4 garlic cloves, minced
- 1 tsp dijon mustard
-1 tbsp Worcestershire sauce
Topping:
1 cup ketchup
1/4 cup packed brown sugar
2 1/2 tablespoons apple cider vinegar
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray. Mix all meatloaf ingredients together in a bowl (I sautee the onions and garlic beforehand just to soften them up). Separate mixture into muffin tin. Combine topping ingredients and spoon over each mini meatloaf (if you have extra you can add more toward the end of the cook time). Bake at 350 for 30 minutes! Easy and delicious!!
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