Crispy baked chicken wings

 These came out really good! A bit time consuming but quite tasty and the kids ate them, which is a huge win.

https://tastesbetterfromscratch.com/wprm_print/10130

Ingredients

• 4ish pounds chicken wings, halved at joints, wingtips discarded
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Instructions

• Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 425 degrees F, use convection if you have the option.
• Line two baking sheets with aluminum foil. Spray with non-stick spray.
• Use paper towels to pat the wings dry and place them in a large bowl. I dried them with paper towels twice. It's important to dry them REALLY well so they get crispy not soggy. 
• Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
• Arrange wings, skin side up, in single layer on prepared baking sheets. Do not crowd them. Spray with cooking spray.
• Bake, turning every 20 minutes until wings are crispy and browned. (For me that was 40 minutes. The total cook time will depend on the size of the wings but may take up to 1 hour.)
• Remove from oven and let stand for 5 minutes. If you want to sauce them, transfer wings to bowl and toss with wing sauce, or BBQ sauce, or whatever you prefer!

Easy Baked Chicken Quesadillas

 The kids have been off quesadillas for a while now, but I want to win them over again. I like quesadillas and they're so easy! We'll see if this recipe does the trick. I'll probably add cilantro and use mild salsa instead of chipotle for the kiddos.

Ingredients

8-10 10" flour tortillas

4 cups chicken, cooked and shredded (about 1.5 lbs)

1 Tbsp chipotle peppers in adobo sauce, to taste

1 1/2 cups sour cream

2 cups shredded cheese

 

Instructions

 

1. Preheat oven to 425 degrees

 

2. In a large bowl stir together the chicken, sour cream, chipotle peppers, and cheese. Salt to taste. 

 

3. Line 2 large baking sheets with parchment paper and adjust racks in the oven if needed. Grease the parchment paper with cooking spray. 

 

4. Add 1/3 c - 1/2 c filling to each tortilla and fold in half. Arrange prepared quesadillas on baking sheets and brush or spray with oil.

5. Bake for 15 minutes or until golden brown and crispy. Serve with sour cream, salsa, and/or guacamole.

https://themodernproper.com/baked-chicken-quesadillas

Pollo Sudado in the crockpot

I love this recipe and am trying to work out a good crockpot version. Having the chicken on low from 8:30 AM - 5:30 PM was certainly too much, so next time I'll try for 6 hours instead. The potatoes needed about 90 minutes and that came out well. I'd like to try using two onions next time for more sauce, since the onions and tomatoes basically liquefied.

Ingredients 

- 6 chicken thighs bone in, skin on

- 2 Tbsp mustard

- 2 Tbsp oil

- 1 Tbsp minced garlic

Salt and pepper to taste

- 1 or 2 onions, diced

- 5 Roma tomatoes, diced

- 1/4c fresh cilantro, minced

- 2 Tbsp parsley, minced (optional)

- 1 Tbsp Worcestershire sauce

- 1 tsp turmeric 

- 2 tsp chicken bouillon (or 2 cubes)

- 10 oz water

- 1 1/2 lbs potatoes, roughly chopped

Instructions 

1. Marinate the chicken by combining the first 5 ingredients in a ziploc bag or a bowl. Marinate for 15ish minutes while prepping the other ingredients.

2. In a wok pan sauté the onions in oil until plumped, then add the next six ingredients (not the water) and simmer until tomatoes fall apart a bit. Then add the water and mix until combined.

3. Put the chicken in the bottom of the crockpot, then add onion tomato mix on top. Cook on low for 6-9 hours.

4. Add potatoes for the last hour and a half. Serve with white rice or biscuits, sour cream, and extra cilantro.

Chocolate mousse pie

https://www.cookingclassy.com/easy-chocolate-mousse-pie/?fbclid=IwAR3kpOJQPZnh_MdWrRvpUZjamps91qD08tU9Q8MP9cXdA8Tp-bt-mL7Oi5Q#jump-to-recipe

Definitely using Kroger brand cool whip instead of whipping actual cream though. 

 Ingredients

2 Tbsp (28g) salted butter, diced into 4 pieces

1 cup (6 oz) semi-sweet chocolate chips*

1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)

2 cups (104g) mini marshmallows

1/3 cup (80ml) milk (whole or 2%)

1 tsp vanilla extract

1 3/4 cups (415ml) heavy whipping cream

1 (6 oz) store-bought Oreo pie crust

Topping

1 cup (235ml) heavy cream

2 Tbsp (25g) granulated sugar

Chocolate shavings, for garnish

Instructions

Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.

Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).

Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).

Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.

Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).

Chill in refrigerator 3 hours.

For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.

Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.

*I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.

**To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

Slow Cooker Smothered Pork Chops

 

 

 

Ingredients

• 1 packet of Onion Soup Mix or 1 packet of Pork Gravy Mix (original calls for both but came out very very salty)
  
• 1 TSP Garlic Powder
• 1 TSP Chicken Granules
• 1 15 oz can Cream of Chicken Soup
• 1 cup Water
• 4 - 6 Pork Chops

Instructions

• Label freezer bag with cooking instructions and date.
• Place everything in the bag.
• Freeze bag in the freezer until ready to use.
• Thaw in fridge over night.
• Dump bag into slow cooker.
• Cook on low for 6-8 hours.
• Serve with biscuits and spinach, or sides of your choice.

https://www.stockpilingmoms.com/slow-cooker-smothered-pork-chops-freezer-meal/

Freezer to crockpot pot roast

 I made this before my surgery this September, and it came out really yummy! The two year old loved it which was a nice surprise. I was nervous about the big hunk of meat still being frozen, so we put it on high for a couple hours just to be safe.

Ingredients

• 2 - 2.5 lb chuck roast
• 1/2 onion chopped
• 1/2 bell pepper any color, chopped
• 2 stalks celery chopped
• 2 cloves of garlic minced or pressed
• 1/2 cup tomato sauce
• 1/2 cup BBQ sauce
• 2 beef bouillon cubes
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup water

Instructions

• Label two freezer bags and a quart size freezer bags with cooking instructions and date.
• Place the chuck roast in one freezer bag, then place onion, bell pepper, celery and garlic in another freezer bag, then in quart size bag put the sauce ingredients of tomato sauce, BBQ sauce, spices and water.
• Freeze together in the freezer until ready to use.
• Thaw in fridge over night.
• In slow cooker place in chuck roast first, top with veggies, then pour sauce on top.
• Cook on low for 8-10 hours.
• Serve and enjoy!

https://www.stockpilingmoms.com/copycat-texas-roadhouse-pot-roast/

Crockpot meatloaf

 Our kids are very accustomed to the taco meatloaf, I sure hope they will go for this one too!

https://www.food.com/recipe/crock-pot-meatloaf-184426

INGREDIENTS

2  eggs, beaten

3⁄4 cup milk

3⁄4 cup  dry breadcrumbs

1 (1 ounce) envelope  dry onion soup mix

2  lbs lean ground beef

DIRECTIONS

Line crockpot with wide strip of aluminum foil, coming up sides of crock.

In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

Breakfast Enchilada Casserole

 https://boulderlocavore.com/easy-christmas-breakfast-enchilada-casserole/

Ingredients

1/2 pound Breakfast Sausage (loose) regular or spicy

1/2 small Onion diced into 1/2-inch pieces (about 1/2 cup yield)

1 small Red or Green Bell Pepper diced into 1/2-inch pieces (about 3/4 cup yield)

1 4-ounce can Diced Green Chilies mild or hot

10 Eggs

1 tablespoons Unsalted Butter

1/4 teaspoon Kosher Salt

1/4 teaspoon freshly ground Black Pepper

1/4 teaspoon Granulated Garlic OR Garlic Powder

1 1/2 cups Green or Red Chile Enchilada Sauce* OR 3/4 cup of EACH for Christmas-style

12 Corn Tortillas OR 5 Flour Tortillas quartered for corn tortillas, cut into pie-shaped wedges for flour tortillas

5 1/2 cups shredded Cheddar, Monterey Jack or Pepper Jack Cheese (or a combination)

Optional Toppings:

Fresh torn Cilantro leaves

Sour Cream

Hot Sauce or Salsa

Instructions

Preheat the oven to 350 degrees.

Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the green chile and stir to combine.

Transfer the meat and vegetables to a plate.

While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Transfer the meat and vegetables to a plate and add the butter to the skillet over medium-high heat.

Pour the eggs into the hot skillet. Season the eggs with the salt, pepper and garlic. As the eggs begin to set, gently pull them across the skillet with a spatula, forming large, soft curds. The eggs are done when they look just a little bit runny. The eggs will continue to cook some when removed from the heat.

Add the sausage mixture back to the skillet with the eggs. Stir to combine.

Pour 1/2 cup of enchilada sauce (red or green; OR 1/4 cup of each) into the bottom of a 9-inch by 13-inch baking dish. Arrange a layer of tortilla wedges (1/3 of the total tortilla wedges) over the sauce. NOTE: use 16 corn tortilla quarters per layer.

Distribute half the eggs misture over the layer of tortillas. Sprinkle generously with 1 1/2 cup of the cheese.

Add another layer of tortilla wedges (another 1/3 of the total), the remaining egg mixture, 1 1/2 cups cheese.  Finish with the remaining tortilla wedges.

Pour the remaining sauce over the top layer of tortillas. Sprinkle generously with the remaining cheese. Bake for 20-22 minutes, until the cheese has fully melted and is lightly browned. Sprinkle with cilantro and serve with sour cream and hot sauce, if desired.

Oreo Dirt Pie

Based on this recipe: https://www.food.com/recipe/original-no-bake-dirt-pie-with-worms-348629?ref=amp&ftab=reviews

INGREDIENTS

1⁄4 cup butter, room temperature
8 ounces whipped cream cheese
1 cup powdered sugar
1 5.9 ounce packages jello instant chocolate pudding
3 cups 2% milk
8 ounces (1 container) Cool Whip, thawed
15 ounces (1 package) Oreo cookies, crushed finely
candy gummy worms and whipped cream for topping (optional)


DIRECTIONS

In a mixing bowl, mix cold milk and pudding and whisk according to package instructions. Stick in the fridge to set.

In a second bowl, cream together butter, cream cheese and sugar in bowl and set aside.

Using a blender crush the cookies until they look like dirt.

Mix Cool Whip into pudding until combined completely. Then stir the butter cream cheese mixture in as well and whisk or stir until well combined and smooth.

You can layer in individual bowls/jars or in one large 8”x8” pan. Start with a layer of 1/2 of the cookies on the bottom, pudding mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving for best results.

Simple bread from scratch

https://www.kingarthurflour.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe

Ingredients

(2 1/4) 4 1/2 to 5 cups (542g to 600g) King Arthur Unbleached Bread Flour
(1 1/2 tsp) 1 tablespoon (11g) sugar
(1 tsp) 2 1/4 teaspoons instant yeast
(1 1/4) 2 1/2 teaspoons table salt (not kosher)
(2/3 c & 1/6 c) 1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
cornmeal, for coating the pan

Instructions

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.

The Easiest Loaf of Bread You'll Ever Bake – Step 2
If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.

The Easiest Loaf of Bread You'll Ever Bake – Step 3
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.

Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.

The Easiest Loaf of Bread You'll Ever Bake – Step 5
Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.

The Easiest Loaf of Bread You'll Ever Bake – Step 6
Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.

The Easiest Loaf of Bread You'll Ever Bake – Step 7
Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.

Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.

The Easiest Loaf of Bread You'll Ever Bake – Step 9
Towards the end of the rising time, preheat the oven to 450°F.

For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.

When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.

The Easiest Loaf of Bread You'll Ever Bake – Step 12
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.

The Easiest Loaf of Bread You'll Ever Bake – Step 14
Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

Tips from our Bakers

No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.

Beef Stroganoff from Nicole L.

2 lbs beef tips,
Olive oil,
one med. onion,
1 lg package mushrooms,
2 cups beef broth,
flour,
an onion-herb seasoning mix (it’s salt free, I think Mrs. Dash) and
canned heavy coconut cream (or sour cream)

- slice onion and place in the bottom of a crock pot.
-use about 1 tablespoon olive oil, and heat in a pan. Season the meat w salt n pepper. Sear the meat (do not cook through, maybe 2-3 min each side) and place in crock pot. Add broth to crock pot and let cook 6-8 hours.
-After the meat has cooked in the crock pot, use approx 2 tbspn butter or butter substitute and place the mushrooms into the melted butter. Season with salt and pepper, and about a half teaspoon of the onion-herb seasoning. Fry the mushrooms until they have reduced down to desired tenderness.
-In the same Pan, take about 2 ladles full of the broth from the crock pot and add to the mushrooms. Using a wire whisk, stir in 3-4 teaspoons of flour into the mushrooms and broth. Add in a half can of heavy coconut cream. Return entire contents of the pan to the crock pot and stir well, incorporating the cream mix into the remaining broth.
-Serve over egg noodles

Deena’s Chicken Club Salad

This is an all in one chicken salad meal, made from scratch, that’s very cool and summery. I don’t usually make my own croutons but you can if you’re inspired to. I like it after it sits for a day and the croutons soften.

1 bag croutons (or make your own, about 1 1/2 cups)
3 slices bacon (cooked and crumbled/chopped)
1 1/2 lbs chicken breast
1/2 an onion, sliced
1 cup grape tomatoes, halved
2 green onions, sliced
1/3 cup mayo
1/3 cup fresh basil, chopped
Juice of half a lemon

Directions

1. Poach the chicken breast by putting it in a pot with water to cover, add 5-10 peppercorns, some slices of onion, salt to taste, and a splash of white wine if you have it. Bring to a boil the reduce heat to simmer for about 20 minutes. Let the chicken cool then dice into bite sized cubes.
2. Mix the mayo, basil, and lemon juice together in a small bowl.
3. Combine everything in a large bowl, then serve.

Almond flour pancakes

From the Bacon and Butter cookbook from ketoresource.org

These pancakes taste good, the almond flour has a nice sweetness to it. The texture is different from wheat pancakes but not in a terrible way. We didn’t have any sparkling water and left it out, they came out okay, pretty fluffy and still risen some. I got five pancakes from this batch which was quite enough for two adults and two toddlers. I’ll play with doubling the recipe next time I think, in order to have more leftovers.

Almond Flour Pancakes

SERVES 3

PREP TIME: 10 MINUTES ■ COOK TIME: 15 MINUTES ■ TOTAL TIME: 25 MINUTES

This thicker, heartier keto version of pancakes will fill you up quickly, and they take sugar-free maple syrup very well. The baking soda and sparkling water allow the almond flour to puff up, creating a less dense and more palatable cake. Add a pat of Cinnamon Butter (page 227) or your favorite berries for a tasty, fibrous breakfast.

1 cup almond flour
1 tablespoon stevia, or other sugar substitute
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1⁄8 cup heavy (whipping) cream
1⁄8 cup sparkling water
1⁄2 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
Cooking spray for griddle

1. Preheat a griddle over medium-high heat.
2. In a large bowl, mix together the almond flour, stevia, salt, and baking powder.
3. Create a small well in the center of the dry ingredients. Add the eggs, heavy cream, sparkling water, vanilla, and coconut oil. Mix together thoroughly.
4. Spray the griddle with cooking spray. Pour the batter onto the griddle in desired amounts. Cook the pancakes for 2 to 3 minutes, until you see little bubbles, then flip. Cook for an additional 1 to 2 minutes.
5. Remove the pancakes from the griddle when done. Repeat with the remaining batter.