Rachel Adams

Well Dear Husband came home yesterday for a break from his militart field training of blowing up stuff. He has an NCO of his come over for dinner. Needless to say he was impressed. It was a very simple dinner that I would normally do on a sunday. I had made roasted chicken with mashpotatoes, sweet corn, bread sticks and of course homemade gravy!



















Yield  4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)

Ingredients
Chicken: 1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered

Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt
Preparation:

Preheat oven to 375°. To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick. Remove skin from chicken; discard. Carve chicken, and serve with gravy.

For dessert I made rice pudding....mmmm



















Yield 8 servings
Ingredients
2 cups cooked Arborio rice or other short-grain rice
3 1/2 cups fat-free milk
1/3 cup sugar
1/4 cup nonfat dry milk
1/4 teaspoon salt
2 large eggs, beaten
1/4 cup golden raisins
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Preparation:
Combine rice, fat-free milk, sugar, nonfat dry milk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 30 minutes, stirring occasionally. Place eggs in a medium bowl. Gradually add half of rice mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan over medium-low heat; cook 2 minutes, stirring constantly. Remove from heat; stir in raisins and vanilla. Spoon 1/2 cup pudding into each of 8 bowls. Sprinkle 1/8 teaspoon cinnamon over each serving.
Rachel Adams
My father in law is coming from virginia to kansas to help drive back to virginia with my DH and DS. So since we are moving to Fort Belvoir because of our daughter I wanted stuff that was quick to cook and would be filling at the same time. These will do the trick. I did cheat and bought store bought steak cuts fries to go with dinner.

Enjoy!



















Grilled Flank Steak
1 Pound Flank Steak or Top Round steak cut thin
Salt
Pepper
Garlic Powder
Onion Powder
Paprika
Cumin
Sandwich Ingredients
Lettuce
Tomato
Baguette
Garlic Aioli
Grilled Red Onions


Grilled Red Onion
1. Cut the ends from the onion and peel the outer layer from the onion.
2. Cut the onion into ¼ inch slices.
3. Brush the onions with olive oil. Use less than one teaspoon of olive oil for the whole onion.
4. Place the onion on the grill over medium heat. We use a vegetable metal tray for the grill but you can place directly on the grill or on tinfoil directly on the grill.
5. Cook about 6-8 minutes on each side until caramelized and delicious.

Garlic Aioli
1. Combine tablespoons of low fat mayo, a pressed clove of garlic, a teaspoon of fresh lemon juice, and salt and pepper into a bowl. Spread the aioli on the baguette. You can also use as a dipping sauce for the Onion Rings.
Flank Steak
1. Trim the excessive fat from the flank steak.
2. Pound the flank steak with a meat tenderizer for 15 seconds on each side. Remember to pound the meat evenly. You are doing this since we are not marinating the meat to ensure tenderness.
3. Season the meat with the salt, pepper, garlic powder, onion powder, paprika, and cumin. This is really to taste. If you like more of one spice than the other; feel free to use more.
4. Place the meat on the grill over Medium/High heat. Cook 7-10 minutes on each side or until you reach your desired level of doneness.
5. Let the meat rest for 10 minutes,
6. Cut the meat on a bias in thin slices.
Assemble the sandwich with the grilled red onions, 4 to 5oz of flank steak, garlic aioli, lettuce, and tomato. Enjoy!!!
Rachel Adams
Well i made some fried catfish that my husband caught. I love how they taste, not overly fishy like when the come from the supermarket. Yuck!There was another fish the my DH caught was a drum. These fish have no tate really at all and they are very non oily fish. So pan frying them is your best if you you or your DH catches one.


















Mouthwatering Fried Catfish

Enough catfish fillets for 3 or 4 mediumpieces per person.

1 cup Yellow Corn Meal (This should be enough to coat the catfish fillets)

2 teaspoons Lawry's Seasoned Salt

Crisco or your favorite vegetable cooking oil.(Enough to cover the catfish).(I use a deep fryer although a frying pan willwork just as well)

The secret to fried catfish is cookingit at just the right temperature toseal in the moisture and flavor. Whenyou first drop it into the grease youwant to seal it and then cook it.You can use fresh catfish fillets, or you can use the farm raised varietyavailable in the supermarket freezer section.Rinse the fillets thoroughly and thenpat dry with a paper towel. If using fresh catfish, skin the catfish and then wash thoroughly. Pat dry with a paper towel.Roll the fresh, catfish fillets ina mixture of corn meal and Lawry's Seasoned Salt. If you cannot find Lawry's Seasoned Salt, then your favoriteseasoned salt will have to do. It's just that Lawry's Seasoned Salt is a southern favorite. A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325 degrees.Fry until it turns golden brown, about5 minutes. Dump onto paper towel and allow to drain.





Succotash

Ingredients
2 cups lima beans, fresh or frozen
Kernals from 2 ears of corn
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tablespoons unsalted butter 1/3 cup half and half, light cream or heavy cream (go for it!)
salt and pepper to taste

In a non-stick pan, melt 2 tablespoons of butter over medium heat. Add lima beans, corn and bell peppers to pan. Stir to coat. Sprinkle with a dash of salt and pepper. Simmer, covered, over medium-low heat for 10 minutes. Add cream and stir to incorporate. Simmer, covered for an additional 5 minutes. Add remaining butter and adjust seasoning to taste.
Rachel Adams

Well it's been a hetic week, ok month! With moving to virginia and dealing housing issues there and packers, and cleaning this house too. When it rains it pours, but making this is snap!

I must say as I have in prior post i'm sure I LOVE MY CROCKPOTS!

On with the recipe

Black Bean Soup

2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight,drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.

Enjoy!
Rachel Adams



MmMmMm something about home stir fry in a wok at home, plus it's not full of unwanted sodium. I love cooking in my wok!


Here's the recipe enjoy!



Chinese Stiry Fry

1 tsp black peppercorns , crushed
2 tbsp sunflower oil
1lb of shrimp, chicken, beef, or pork (if using the othr meats cut into strips)
1lb or bigger stir-fry pack mixed vegetables and noodles
1/2 cup sachet oyster sauce


Directions:

Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.


Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

Making with beef...
Peppered steak stir-fry. Try using beef instead of prawns. Slice a tender piece of beef, such as rump steak, into thin strips before tossing in the crushed peppercorns. Cook as before, then throw in a handful of thickly sliced spring onions or sliced green pepper and the stir-fry veg. Why not vary the stir-fry sauce as well - beef goes well with black bean sauce.
Rachel Adams



I made this couple nights ago, It was so moist and yummy. I still need to get a better meat mallet. DH loved it and my son ate all the asparagus that we gave him. Go figure I can't get him to eat meat but he'll eat that.



Here is the recipe, enjoy!



Stuff Pork Tenderloin

18 ounces pork tenderloins
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herb (such as sage, thyme, rosemary, and/or basil)
3 tablespoons Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil or cooking oil
fresh coarse ground black pepper
snipped fresh chives (optional)

1 recipe Mustard Sauce
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon honey

Directions:

Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals. Place meat on rack in a shallow roasting pan.
Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired.
Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
Rachel Adams
Ahhh the ultimate in comfort food. The weather here in Kansas can't make up it's mind if it's going to be nice or is it going to rain, well I am still waiting for the sky to open up, and it's now 9:11pm here.

I made cresants with this, granted it's the only thing that my son would eat...he's still in the picky eater stage and the guys well they ate it all up!


Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Light Zesty Italian Dressing
2 oz. 1/3 Less Fat Cream Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)


HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
BAKE 30 min. or until crust is golden brown.
Rachel Adams


Ahhh something about melted cheese and chicken. Since it's another one of them odd days here in good ol'e kansas. I made this for dinner. Enjoy!





Chicken Enchilada Skillet


1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup Ranch Dressing
2 Tbsp. flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa



HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
Rachel Adams

I did a mexican dish for dinner the other night and it was so creamy, and filling I had to share...not that I wouldn't of shred with you. I got this recipe from Kraft Foods. I am soooo making this again.







Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.
I served this with a nice salad.
Rachel Adams

Something about confort food. This was quick and easy and sooo good. Granted my son ate chicken nuggets, he's a picky eater. We all ate it and loved it...mmmmm!





Sloppy Joes and Tater tots

1 pound ground beef or cube steaks, chopped

1 medium onion

1 1/2 tablespoon Flour

2/3 cup ketchup

3/4 cup Coca-Cola or Pepsi or RC Cola

2 tablespoon vinegar

1 tablespoon Worcestershire sauce

1 teaspoon honey

1 teaspoon dry mustard

salt & pepper to taste



Basically you brown the beef (and the onion, if you’re using it) first, and then you throw in the rest of the mix and stir. You’re supposed to let it simmer for half an hour, but I only left it there for 10 minutes and it was just fine.
Cook the tater tots according to the package directions.
Rachel Adams
Sorry I forgot to update my food blog, silly me. I made this last night and it was good, but to me I think I could tweak it into a family fave. Well enjoy and let me know if and how you changed up the recipe!



Taco Bake

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa


HEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
STIR sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
BAKE 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.
Rachel Adams
Something about comfort food when the weather doesn't want to be what it's suppose to be. Gotta love Kansas weather here. It's nuts here I tell you.




15 Bean Soup

1 bag of 15 bean soup mix
1lb. of ham, ham hocks, or smoked sausage (I use smoked sausage)
1 cup onion chopped ( I use onion powder)
1 15 oz. can stwed or diced tomatoes, drained
1 tsp. chili powder
1-2 cloves garlic, minced

Soak beans over night in your slow cooker. Make sure cooker is off. After soaking, drain water and add 2 quarts of water (8 cups) and meat. Bring beans to boil ( I set my heat to high), reduce heat to and simmer (bring slow cooker to low or keep warm) for 2 1/2 hours. After simmering add onion, tomatoes, chili powder and garlic. Simmer for another 30 min. Add contents of ham packet 1-2 min. before cooking is completed. Salt and pepper to taste.

I also tend to add some liquid smoke flavoring. I use about 1/4-1/8 tsp. a little bit of this stuff goes a long way.
Rachel Adams


Well another meal another day. I have this great cookbook called the Fix it and Forget it Big cookbook, and I LOVE IT! I am doing a recipe called Simply Super Supper, and believe you me it's really easy and great for when you have a busy day since it's cooked in the crockpot. I hope you all enjoy it!


Simply Super Supper

2 ribs celery, sliced

3 carrots, cut into strips

2 potatoes, cubed

2 onions, coarsley chopped (I omit this since you use a dry onion mix for this)

2lb. beef roast

1 pkg. dry onion soup mix ( I used beefy onion)

1Tbsp. liquid smoke

1 1/2 cup water

Place vegetables in slow cooker. Place roast on top of vegetables. Sprinkle with dry soup mix. combine liquid smoke and water. Pour over roast. Cover. Cook on low 7-8 hours, or until vegetables are tender. Slice meat and serve with a side dish of your choice and french bread.

*Note: Meats usually cook faster than vegetables in slow cookers. If you want to know if the dish is fully cooked, check the vegetables to see if they are tender. If the recipe allows, plce vegetables on the bottom, and along the sides of your cooker as you're preparing it.*

Rachel Adams
Well it's Friday and I try to do seafood of some sort on this day. I have alot of Kraft food magazines and devised my menus based on some of their recipes. I figured why not try this since today isn't suppose to be cold here in good ole Kansas, but that is subject to change at any time and the weather can become any season in less than 5 minutes.
So enjoy!


Tuna Cakes

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup Mayonnaise
2 Tbsp. Sweet Pickle Relish

MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
Rachel Adams


MMMM Something is to be said about warm cheese and ham wrapped all tight like in a blanket of chicken. I love this stuff it's sooo yummy and smells just awesome when you bake it in the oven. This is a family favorite. Enjoy!





Chicken Cordon Blue


4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs


Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Rachel Adams

Well its another semi windy day in good ole Kansas. I hate the weather here. Well it's another day for the crockpot...I love this cooking gadget. The person who created the crockpot needs a medal!
Well enjoy!







Herbed Pot Roast
1 boneless beef roast (3 lbs)
1 tablespoon oil
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon pepper
2 (10 ounce) cans beef broth
6 carrots, cut in thirds
6 potatoes, peeled and quartered
1 large onion, coarsley chopped



In a crockpot 5-6 quart kind place the roast in it. Mix the seasonings and sprinkle over meat. Add broth; set on high for about 3-4 hours, 6-8 hours on low. Add carrots, potatoes and onions. in the last hour and half of cooking. Thicken pan juices if you want a gravy.

Rachel Adams

Ahh something about the smell of Corned beef with cabbage, potatoes and carrots. MMMM Gotta love being able to buy this meat on sale cos St. patty's day is over with and what not.

Enjoy!






Corned Beef in Crock Pot


2-2 1/2 lbs corned beef brisket
1 medium onion, sliced
1 stalk celery, cut in 3
4 medium potatoes, peeled and halved
4 medium carrots, peeled cut in 3
1 cup beef bouillon
1 bay leaf
1 garlic clove, smashed
1 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
4 small cabbage, cut into wedges
1 teaspoon caraway seed

Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
Pour over brisket, cover pot.
Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.
Rachel Adams


Well I made this actually a couple days ago. I forgot to share it with everyone. This was really good and creamy....mmmm. The chicken just fell apart and it filled our bellies and kept us warm since it decided to lightly snow that day.




Slow Cooker Creamy Italian Chicken

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
1 can (4 ozs.) mushroom stems and pieces, drained
Hot cooked rice or noodles

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles. Serves 4.
Rachel Adams

The weather here in Kansas is nuts. We have all 4 seasons in one day. So I try to plan my family meals with the weather. Sometimes it works, but most the time the weather changes and doesn't text me about it. So here is tonights meal, enjoy!






Slow Cooker Beef Stroganoff

1 lb beef stew meat
1/2 cup chopped onion
2 (10 3/4 ounce) cans condensed cream condensed golden mushroom soup or regular cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
3 cups hot cooked noodles or cooked rice


In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
Stir sour cream into beef mixture. Serve over noodles.

Rachel Adams



MMMM Something about the way beef and mushrooms smell when they are cooking. I love this on a cold and windy night. This tastes like something that came out of a resturant but for less than $16.95 a plate.


Burgundy Beef Tips

2 lbs beef sirloin tip, cut into 1 inch pieces
8 ounces sliced fresh baby portabella mushrooms
10 3/4 ounces canned cream of mushroom soup
1/2 cup dry red wine
1 ounce dry onion soup mix
1/8 teaspoon pepper


Directions:


Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker.
Cover and cook on HIGH 4 hours or until beef is tender, stirring at least once after 2 hours.

Rachel Adams
















Here is my dinner from tonight, hope you all enjoy it!

Garlic Lemon Chicken


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin—about 3 ¼ pounds)

Directions:

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Rachel Adams

I try to do a theme night each week. I do this to introduce different foods to my family. I use alot of recipes from the Fix it and Forget it Big Book. I hope you enjoy this one.




Slow Cooker Enchilada Casserole

1 1/2 lbs ground beef
1 medium onion, chopped
1-2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
1 (19 ounce) can enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream



Directions:


Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
Rachel Adams














MMMM Pork tenderloin.So tender so juicy and just to die for. I love cooking these for my family and leftovers become sandwiches for the next day. So here is the recipe...enjoy!


BBQ Pork Tenderloin

1/4 tsp Mrs. dash
1-2lb. Pork tenderloin
1 cup BBQ sauce, any fave that you have


  1. Preheat oven to 350 degrees
  2. Prepare a 9x9 baking dish with cooking spray. I like to line mine with tin foil...so I have one less dish to clean.
  3. Place tenderloin in dish and sprinkle Mrs. dash on top of tenderloin. Rub it in really good.
  4. Pour BBQ sauce on top of tenderloin. Make sure it's coated really well.
  5. Place in preheated oven for 45 min.
  6. Serve with you fave sides and enjoy

I make this alot and never make my tenderloin the same way twice.

Rachel Adams


I love comfort food don't you? Well the weather in Kansas is never the same, it's always changing. When it does this and the nights get really cold it's time to pull out family favorites. This is one my mom made us when it really cold out and she always seem to have everything on hand.

Beef tips in Gravy

1 pkg. of your favorite beef gravy or a jar of it

1 lb. beef tips

1 pkg. egg noodles

2 drops liquid smoke

1/2 tsp or less garlic pepper salt

Brown the beef tips in a skillet. I like to save the juices to add to the gravy to give it a more beefy flavor. As you are cooking the beef, cook the noodles according to pkg. directions. If you are using the powder gravy mix start cooking the gravy either on the stove or microwave, which ever works for you. Follow the package directions for the gravy mix. Drain the noodles, add the beef and beef juices if you want to use it, add the seasonings, liquid smoke and gravy. Mix well. Serve with cresant rolls or bread sticks.

Enjoy!

Rachel Adams


Mmmmm comfort food, gotta love it and made in the crockpot to boot! I used a 4 qrt. crockpot on low and love the smell and fastness of this recipe. Since being pregnant the crockpot is my new friend. My husband seems to like most the recipes I Use too...any who onto the recipe, right?

Tortilla Soup

16-oz. can fat free refried beans

15-oz. can black beans, rinsed and drained

14-0z. chicken broth, fat free and low sodium

1 1/2 cup frozen corn

3/4 cup chunky salsa

3/4 cup boneless, skinless cooked chicken, cubed ( you can use turkey inplace of chicken)

1 teaspoon cumin

1 teaspoon chili powder

2 cloves garlic, minced (if you have garlic powder it's 1/4 tsp. garlic powder=1 clove garlic)

1/4 cup water

2 cup fat free shredded cheese, divided

1 bag baked tortilla chips

Combine all ingredients except cheese and chips. Cook on low 3-4 hours, or until heated through. Add half of cheese. Stir until melted. Crush chips in a bowls. Add soup. Top with sour cream and more crushed chips. Please feel free to try this recipe and tweak it any way you like.

Drop me a line to let me know how it comes out.