Tag Archives: chinese recipes

Roast Recipe

Roast Recipe


Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup



I use a HUGE pan, with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen and I do not thaw it beforehand. All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning mix and the Lipton onion soup mix.  Then, I take the can of cream of mushroom soup and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I did check it to make sure there was enough water.  I kicked the oven up to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I do have a lot of kids BUT they also eat a lot, that is one reason I make 2 roasts.  The other reason is, to refreeze.

I get 2 gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners, next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add some water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add some tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.


Simple Ham Pockets Recipe

Simple Ham Pockets Recipe

This is a Simple Ham Pockets Recipe that is so easy for a busy night.  Sadly, the week I made this was jam-packed with doctors appointments and busyness.  Week’s like this, I struggle to keep my eyes above the waves.  In my moments of stillness, I sent off 5 cards to people to tell them I love them.  Also, I whipped this up because I just do not have the energy to do anything else.

Simple Ham Pockets Recipe

~Ham (I used about 1/2 of a pre-sliced KY Legend ham)

~Minced Onions

~Seasoning mix

~Cream cheese

~Cheddar Cheese

~4 Buttery Crescent rolls


In a food processor, I put in all ingredients except the crescent rolls LOL.  I blended that well until ham and the cream cheese was mixed.

Transfer all of that to a bowl.  Add more cheddar, if you want.  I did, cause I like cheddar.

Roll out your crescent roll dough.  Place your mixture at the larger end of the dough and roll.

It made 24 stuffed crescent rolls.  There was 2 rolls leftover that I just cooked with the stuffed ones.

Bake on an ungreased cookie sheet at 350 for 12 minutes.


Simple Ham Pockets Recipe

Related Posts:

Chicken and Rice

Healthy Chicken and Rice Recipe

Healthy Chicken and Rice Recipe

Let me just say, that there is SO much you can add to this!  *When* I make this again, and I will, there are several things that I will add.  The reason why I didn’t this time is that I am “shelf” cooking.  We desperately need to go to the grocery, so I used what I had on hand.

I will be putting “optional” by each thing that I will use next time.  This can be loaded up with veggies and goodness.  There was one mistake that I made.  I put the rice in raw and it did not cook up well.  This is a technique that I use with Easy Brunzi Baseball Casserole.  That always works well.  However, this time, I had to add more chicken broth, cover and cook it longer.

Lesson learned.

Healthy Chicken and Rice Casserole

3 chicken breasts (I cooked these in 1 c. of water, with seasoning, and minced onions in my instant pot).  Once it was cooked, I cut it up in chunks. I used 1.5 c. of the chicken stock.  Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can cream of chicken, a block of cream cheese, seasoning mix, 2 packets dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped up spinach.  Oh, that would be so good.

I put all of that in a greased 13×9 dish.  The topping was 2 sleeves of ritz crackers with some butter in it. I ran that through the food processor.  Spread that over the top of the casserole and added a bit more cheddar.

Cook at 350 for 30 minutes, covered.  Then, I uncovered it for about 20 minutes.  It was really good.


Related Posts:

Ham Pockets



Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon Roll Cake

3 c. self-rising flour

1.5 c. milk

2 eggs

4 tsps. vanilla

1 stick butter, melted

Combine and mix all these ingredients.  Place in a greased 13×9 dish.  This is super thick, like a bread.  Do your best to spread it out, but mine was not evenly spread.


1 c. brown sugar

1 T. cinnamon

Spread over “cake” batter.  Bake at 350 for 30 minutes.  Allow to cool.


3 c. powdered sugar

1-2 T. water

1 tsp. vanilla

In a saucepan, bring this mixture to a boil. Stir for a smooth, syrupy consistency.  Add the water 1 T at a time.  You may need to add more than 2 T, so just eyeball it.  Once it is smooth, pour over cake and it will begin to harden, like a glaze.

I love cinnamon rolls and this Cinnamon Roll Cake fit the bill and my tastebuds loved it.

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Chicken and Orzo

Gluten Free Larabar Bites

Beef Stroganoff Instant Pot

Chicken and Orzo Recipe

Chicken and Orzo Recipe

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets Italian dressing mix


Cook the chicken and then cut it up.  Mix everything in a giant bowl.  Place in a 13×9 greased dish.  This amount made that 13×9 and an 11×8 pan.  Sprinkle reserved cheese on top.  Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here, only 5 kids ate here.  We were able to eat the entire smaller dish.  The 13×9 dish, I wrapped and froze for next week!


**You can substitute Ranch packets instead of Italian packet.  Also, taco seasoning can be used as a substitute…maybe add a can of corn to that and make it Mexican flavored.**  This chicken and orzo recipe was really good.  It is one I will definitely make again because I can sneak so much goodness into it without my family thinking I’m killing them.

Related Posts:

Chicken with Creamy Mushroom Sauce

Mama’s Old Fashioned Tacos

Cinnamon Roll Cake


Baked Chicken and Ranch Recipe

Baked Chicken and Ranch Recipe

Baked Chicken and Ranch Recipe.  This is not a great picture, but the family had already eaten the other 2 pans of chicken.  I did my best!  Big Daddy raved and raved over this chicken claiming it was the “best chicken” he has ever put in his mouth.  This chicken and my mashed potatoes became stars tonight.

Baked Chicken and Ranch Recipe

Boneless chicken thighs (you can use breasts) **noted to say I used the giant family pack**




2 sticks of butter (could get away with one depending on how much chicken you cook.

3 packets of dry ranch mix


In a bowl, melt butter.  Once melted, place in a shallow dish for dredging.  While your butter is melting, take 2 c. cornflakes, seasoning, and some good shakes of parmesan and run that through your food processor.  Place it in another shallow dish.

Spray your 13×9 pan(s).

First, roll out your thighs and cut off big pieces of fat.  I did keep some fat on it because Big Daddy likes the “cracklins’.”  Next, dredge both sides of chicken in butter, then in cornflake mixture.  Finally, lay in 13×9 dish.

Once all that was done, I patted in (on each side) the dry ranch packet.  I placed strips of raw bacon over the top of the chicken.  You can see how I did it in the photo.  The bacon grease seeps into the chicken and keeps it moist.

I cooked this at 350, uncovered, for 40 minutes on the middle rack.  For the last 20 minutes, I put it on the top rack to get the bacon crispy.  For the love…it was AWESOME.


Philly Cheesesteak Mac & Cheese Recipe

Philly Cheesesteak Mac & Cheese Recipe

Philly Cheesesteak Mac & Cheese Recipe.  Not a great picture, but at least I remembered to take one before we ate it.  Score one for me!

Now, I made A TON of this, so I’m going to try and trim down my recipe.  I’m quite certain no one but my family needs 2 – 13×9 pans of this.  We are freezing one of the pans, so there is supper for another day.

Philly Cheesesteak Mac & Cheese Recipe

Round steak


Seasoning Mix

Beef Bouillon Granules

Montreal Steak Seasoning

In my Instant Pot, I put my trivet.  My round steak comes with about 3 in each pack.  I take that apart and I put one on my trivet.  Then I add some seasoning mix and some Montreal Steak seasoning.  I repeat until all my steaks are in the instant pot.

Next, I get about 2 cups of water (I will use this broth later on) and I mix in about 2 teaspoons of the beef granules.  I pour that over the steaks.  Place the lid, seal hit manual for 30 minutes (my steaks were mostly frozen).

Next Step

While the steaks were cooking, I got my elbow noodles going.  Again, I used the Instant Pot.  When I throw my noodles in there, I add a 1/2 stick of butter, seasoning, and enough water to cover however many noodles you use.  Now, pop on the lid, place on seal, manual, and I set it for 8 minutes.

While Waiting

3 cups finely chopped fresh spinach

2 tsp Montreal Seasoning

Seasoning Mix

Fresh mushrooms, finely chopped

1 T. minced garlic

1 onion, finely chopped

Orange, Red, Yellow pepper, finely chopped

2 T. butter

2 T. Quinoa Flour (or any type of flour)

1 c. beef broth (from the meat)

1 c. milk

Provolone, 2 c. chopped up

Mozzarella, 2 c.

2 cups cheddar (with more for topping cause I like cheese)

Saute up the first 8 ingredients.  Add flour and broth.  Stir till mixed well.  Add milk.  Boil till thick.  Once thick, add cheese.

Finishing It Up

When your noodles are done, you should not need to drain them.  If they need it, though, drain off excess liquid.  Mix the noodles in the cheese sauce.  Place in 13×9 greased baking dish.  Top with French Fried onions and cheddar.  Next time, however, I will use Panko for my topping.

Bake at 350 for about 40 minutes.


Beef Stroganoff Instant Pot

Beef Stroganoff Instant Pot

Beef Stroganoff is not something I make often.  I don’t make it often because I simply do not think about it.  Pasta is my favorite thing, ever, but it is not Big Daddy’s.  Sad, I know.  However, I have found something that involves pasta that he actually LOVED.

The roast was done in the crockpot.  When I do a roast, I make 2 and put potatoes in both.  I do this because A) we are a large family B) my children believe they are starving 98% of the time C) I use the leftover roast to make soups or some sort of Chinese food.  This day was no different.


1 roast


Worcestershire Sauce


2 c. water

Put in crockpot with potatoes and cook on high for 10-12 hrs.  I say this because I *always* put my roast in the crockpot frozen.  Always.  I reckon if it is thawed, it would need to be in there for 5-6 hrs.

Once I realized that we were not going to eat it (they ate the other one), I just dumped it all in a bowl, with a lid, and waited until I could figure out what I wanted to cook with it.  My ah-ha moment was pretty epic, only because Big Daddy loved it!

Beef Stroganoff

I separated all the potatoes from the roast/juice.  The roast was cut up into bite-sized pieces.  That and all the juice was poured into my instant pot.  Also added was minced garlic and one whole onion, chopped.

Beef bouillon granules were added (I’d say about 4 teaspoons), more seasoning, Thyme, 2 T flour, mushrooms (canned or fresh), 2 T butter, and about 2 c water.  I sauteed this down and then added another cup of water.  The Instant Pot lid was placed and sealed.  I set it on manual for 10 minutes (the meat was already done).

While that was doing its thing, I put my egg noodles in a pot of boiling, seasoned water.  I do not do egg noodles in the IP because they turn into mush after one minute of being in there.  Once they were done, I drained them.

In the meantime, I’m quick releasing the IP and adding 2 heaping tablespoons of sour cream in there and some parsley.  Once that is all mixed in and melted, I added my noodles.

It is ready to serve!

**You can use ground beef, steak tips, beef stew meat, or deer meat for the recipe.**

Mama’s Old Fashioned Tacos

Mama’s Old Fashioned Tacos.  My Martha would make this, as we could afford when we were children.  The memories attached to this dish are even better than the actual dish.  It floods back family, food, togetherness.  One of my favorite recipes EVER.

Mama’s Old Fashioned Tacos

2 lbs beef
1 lb ground pork (or sausage)
Fresh garlic

Cook and drain. Add cumin and chili powder.

In a skillet, put some water and then put another pan in it. In that other pan, add 1 stick butter, a large thing of Velveeta (the real stuff), 1 c. water (to start). Cook that on low until melted. Add some pepperoncini juice to that until it has a bite to it. I usually use about a 1/2 a small jar of the juice. When your cheese is thinned out, well, add in some chopped up pepperoncini’s.

Buy taco flavored Doritos, put them on the bottom of your plate, add your meat, and cheese sauce. Some people put lettuce, sour cream, and/or green onions on top.

A lot of times, I will make rice to put over the chips. I make it in a beef broth to give it flavor.


Related Posts:

Parmesan Crusted Round Steak

Chicken and Rice Soup


Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different.  I will try and add in parenthesis some variations but use your imagination.  Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size.  A side bonus to making this large amount, it freezes beautifully.

Cheesy Chicken Enchiladas

5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)

Minced onion

Minced garlic


2 cans of cheddar cheese soup

1/2 jar of salsa

**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro…  The world is seriously your oyster, this is just a basic, quick recipe.**

Mix all of that in a bowl.

In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in.  Add 6 c. water and put it on rice.  Let cook while you make the enchiladas.

Flour tortillas, place a couple of tablespoons of chicken mixture and roll up.  I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.

On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice.  Next, line up your enchiladas over the rice.

In a small bowl, mix the rest of your salsa and a can of enchilada sauce.  Next, pour it over the enchiladas.  Finally, add a layer of cheddar cheese (or any cheese for that matter).

Cover and bake at 350 for 30 minutes.  Take off foil and cook for another 30 minutes.

Then, go slap yo mama.

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