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Posts Tagged ‘Plain Chicken’

Y’all, let me tell you about this roast!  It is now my favorite way to cook a beef roast and it will be a long time before I try a different way.  This is one of those recipes that seems to always be popping up on Pinterest, but after my co-worker loved it and after Plain Chicken loved it, I knew it had to be great. 

This is so easy and tasty and I could just go on and on!  This is the perfect Sunday supper main dish.

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3 lb. pot roast (I used a chuck roast.)

1 packet Ranch dressing mix (I used Penzey’s Spices ranch dressing mix. It’s the best and no MSG!)

1 packet Au Jus mix

6 pepperoncini peppers

1 stick butter

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Spray the crock of your slow cooker with non-stick spray.  Place the roast in the crock.  Sprinkle the ranch dressing mix and Au Jus mix over the roast.  Place the peppers around the roast and, lastly, put the stick of butter on top.  Cook on low for 8-10 hours and try not to gobble the whole thing up in one sitting.  I dare you!! 

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This is the third “bubble up” recipe from Plain Chicken that I have tried and I think this may be my favorite!  I did use my favorite Salsa Sloppy Joe recipe instead of the original, but I am sure their Joe is great, too. 

This is a quick, easy, and (most importantly) tasty dinner idea.  All you need is a big tossed salad on the side and supper is served.

Sloppy Joe Bubble Up

1 recipe Salsa Sloppy Joe meat

1 can (12 oz.) Pilsbury Jr. Grands biscuits

1 cup shredded cheese of your choice (I used Fiesta mix.)

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Prepare the sloppy Joe mixture according to the recipe.  Allow to cool for a few minutes. Preheat your oven to 350 degrees and spray a 9×13 pan with cooking spray.

Cut biscuits into quarters and place in medium bowl. Toss biscuits with meat mixture.  Pour biscuit mixture into pan and top with cheese
 
Bake for 25-30 minutes, or until biscuits are done.

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Have you visited Plain Chicken yet?  No, well, as soon as you are done here, get yourself on over to their place.  Their recipes are amazing and I have loved every one of them I have tried.  This is another success.  They call it One Pot Baked Ziti, but since I didn’t have any ziti noodles, mine is Baked Rotini instead.

I also used 2 dishes for mine since I was travelling with it so I guess that makes mine TWO Pots Baked Rotini.  No matter what you call it, it is still DELICIOUS!

One Pot Baked Rotini

1 lb. Italian sausage

1 tbsp. minced onion flakes

4 cloves garlic, minced

28 oz. can crushed tomatoes

1/2 tsp. salt

1/4 tsp. red pepper flakes

2 tsp. Italian seasoning

2 cups water

12 oz. rotini (or pasta of your choice)

1/2 cup ricotta cheese

1/3 cup heavy cream

1 cup shredded mozzarella cheese

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Cook the Italian sausage over medium heat in an oven safe pan until brown.  Drain off the fat.  Add the onion flakes and garlic.  Cook for about a minute until the garlic becomes fragrant.  Stir in the tomatoes, salt, red pepper flakes, and Italian seasoning.

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Add the water and pasta.  Bring to a boil, then reduce the heat and cover the skillet. Simmer for 15 to 20 minutes or until the pasta is cooked.

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Remove the skillet from the heat and add the ricotta cheese and cream.  Cook on low for 5 minutes.  Remove from the heat again and add the mozzarella cheese.  Broil in the oven just until the cheese is melted.  This is awesome served with a big salad and garlic bread.

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One Pot Baked Rotini

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It has been cold here in South Central Kentucky.  Now, I am not talking about a little ol’ cold snap where you may have to wear a scarf and gloves.  No sirree, I am talking about sub zero temperatures with wind chills of  –18, people!  I am not used to this at all!  Thankfully, the extreme temperatures were short lived and life is back to normal around here. 

If it is still frigid where you live, give this stew recipe a try.  It will warm you to your bones.  I started out with this recipe from Plain Chicken and adapted it to use what I liked.  Their idea of using chili powder in beef stew is nothing short of culinary genius.  So good!

Chuckwagon Stew

2 lb. stew meat

2 tbsp. vegetable oil (Oops, not pictured.)

1/4 cup flour

1 tsp. brown sugar

14.5 oz. can tomato sauce

14.5 oz. beef broth

2 tsp. salt

1/4 tsp. black pepper

2 tsp. chili powder (This is a great addition to beef stew. Great idea, Plain Chicken!)

3 medium potatoes, peeled and diced

3-4 carrots, peeled and sliced

3 stalks celery, chopped

1 bay leaf

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In a large skillet, heat the oil over medium heat.  Toss the stew meat with the flour until coated.  Brown the meat in the skillet on all sides.

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While the meat is browning, add the remaining ingredients to your slow cooker and turn it on low.  Add the browned stew meat to the cooker as well.  Cook on low for 7 to 8 hours.  Remove the bay leaf and enjoy!

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Chuckwagon Stew

Come on back next Saturday for a delicious maple cornbread muffin recipe that would be perfect with this stew.

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Salsa Burgers

Salsa Burgers are another quick and easy meal idea from the folks at Plain Chicken.  I love their recipes so please go check them out when you have time.  Every recipe of theirs that I have tried has been delicious and I use them over and over which I can’t say about a lot of others.

These burgers turned out so tender and juicy that they just fell apart when I tried to get them on the buns.  I had a couple left over so C & I had them for lunch the next day.  The crumbled one made a great salad topping.

salsaburgers

1 lb. ground beef

1 egg

3 tbsp. salsa of your choice (I used medium.)

1 tbsp. taco seasoning

Sliced cheese of your choice (I used provolone.)

Buns

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In a large bowl, combine the beef, egg, salsa and seasoning.  Combine thoroughly and form into 4 patties.  Grill or broil to desired doneness then top with cheese.  Let the cheese melt then serve on buns with the toppings of your choosing.

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Today’s post is another wonderful recipe from a wonderful blog called Plain Chicken.  I have tried several of their recipes in the last few months and they have all turned out great!  I can’t recommend their site enough. Go check it out now!  Well, maybe not RIGHT now…you can finish my post first.

This is close to the perfect weeknight meal since it is tasty, simple, quick, and did I mention tasty?  Try it and see if you like it as much as we did.

italiansloppyjoes

1 lb. ground beef

1 lb. Italian sausage

1/4 cup chopped onion

1/4 cup chopped bell pepper

1 tsp. garlic powder

26 oz. jar spaghetti sauce

sliced cheese of your choice

buns

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In a large skillet over medium heat, cook the beef, sausage, onion and pepper until there is no pink left in the meat and the veggies have softened.  Drain the fat and put the meat back in the pan.

Stir in the garlic powder and sauce.  Simmer on low-medium for 5 to 10 minutes while you prepare the buns.  Put the cheese on the buns and put them in a low oven for a few minutes, just until the cheese starts to melt really well.  I would have loved to use provolone on these, but I was out so American had to do.

Scoop a little of the meat mixture on the bun and enjoy!

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italiansloppyjoes

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Ever since I found the blog, Plain Chicken, I have pinned their recipes like crazy.  This is one of those recipes and I made them to go with the Simple Pasta Soup I posted a few weeks ago.  Butter Dips are just a simple homemade buttermilk biscuit recipe, but the taste magic happens when you bake them in a pan with melted butter instead of just on a baking sheet.  I could have eaten the whole pan by myself.

ButterDips

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. kosher salt
2/3 – 1 cup buttermilk or milk (I used 4 tbsp. dried buttermilk and 1 cup water.)

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Preheat your oven to 450 degrees.  Cut the butter into pieces and melt it in a 8×8 inch baking dish using the microwave.

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Combine all of the dry ingredients together in a bowl then add the water (or buttermilk).  Stir until combined.  The dough will be a little sticky.  Put the dough into the pan with the melted butter and press it out to cover the pan. You may want to flour your fingers to keep the dough from sticking to them. Using a sharp knife, slice through the dough to form 12 biscuits.

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Bake for 15-18 minutes until the tops are browned just a little.  My oven cooks a little slow, so check them at 15 minutes so they don’t burn.

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