Tag Archives: keto

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**

Cornflakes

Parmesan

Seasoning

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

3 packets of dry ranch mix

Bacon

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.

 

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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

Water

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.

Roast

1 roast

Seasoning

Worcestershire Sauce

Onion

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)
Onion
Seasoning
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

Seasoning

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.

Concoction of Champions

Concotion of Champions

Scraping the depths of the Fridge

A concoction of champions is what I have going on, right now.  I have been cooking up all that I have stashed in my pantry, fridge, and freezer lately. I do this quite often because I am trying so hard to save money and get out of debt.

The grocery money I save goes straight to making an extra payment on the loan we are working toward getting rid of. So, there has been no stockpiling of canned goods around here.

In fact, I have cut out buying ‘cream of whatever’ type soups and making my own. I know, I know, I am awesome and frugal. *Pats self on back.*

I do have to go and pick up staples like milk, cheese, butter, breakfast foods and such. All in all, my grocery bill has been slashed. Oh, I made the BEST peanut butter granola bars…recipe will be put up (if I remember).

Working with What I Have

So, I dug around in the fridge and found some kielbasa, 3 peppers that were starting to look sad, a head of cauliflower, and I had a bag of frozen broccoli. I also have an onion and rice.

That being said, I sauteed up my onion and peppers in extra virgin olive oil and a tab of REAL butter (these are healthy fats). Once that was sauteed down, I chopped up my kielbasa and added my seasoning concoction I use for everything. I also sprinkled some chicken bouillon powder on top and a few shakes of Worcestershire Sauce. Let this simmer. A cup of uncooked rice was mixed in. I was using my Instant Pot.

When that was done, I put it all in a greased 13×9 dish. That dish was covered and I baked it at 350 for about 20 minutes.  I ended up adding an additional cup and a half of water and stirred it really well.   My rice was not cooking.  Next time, I will cook the rice first instead of putting it in there uncooked.

Roasting Vegetables

On a baking sheet, I cut up my cauliflower and broccoli in bite-sized pieces. Then, I added my seasoning, some of the chicken bouillon granules, and Worcestershire Sauce. I roasted those in the oven at 425 for 20-25 minutes.

Once all of that was done, I tossed served it all together. It was really good. There was no need for another vegetable or side dish. We ate it all and we’re all pretty full.

For pizzazz, you could mix it all together and put some cheddar over it and put it back in the oven long enough to melt the cheddar down.

Related Posts:

Loaded Baked Potato and Chicken Casserole

Stuffed Green Pepper Soup

Stuffed Bell Peppers

Loaded Chicken & Potato Casserole (Gluten Free)

Gluten Free: Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole (Gluten Free)

Loaded Chicken & Potato Casserole (Gluten Free) is quickly becoming one of my family’s favorite recipe.  So, here’s the thing…firstly, it was as good as it looks in the picture.  Secondly, I am not a food picture taker, so excuse the poor quality of the picture.  Third, I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts.  All of the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions.  There was a total of about 6 c. water that was used.  The instant pot was set on manual for 20 minutes.  For the love…save the broth.  Let it cool in a bowl, overnight, and then skim the fat off the top.  You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon.  I also chopped up and onion and I fried that in the bacon grease.  Once my chicken was done, I kept out 3 large chicken breasts.  The rest, I put in a baggie and froze.  You can use a large bowl and shred it up.  I added more seasoning and then I put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled or unpeeled), 1/2 c. sour cream, my chopped up bacon, 2 T. of bacon grease, a ladle of the chicken broth and I smooshed it all together with my hands cause the spoon was just not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese).  I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken and topped it with cheese.

Cover and bake at 350 for 30 minutes.  Uncover and bake for 5 minutes.

It was good.  Happy cooking.

Lasagna Soup

Lasagna Soup

Lasagna Soup

2 pounds ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In instant pot, brown these all together with seasoning and drain.

In the same pot, mix beef mixture, basil, oregano, and Italian Seasoning, 2 cans diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). 4 chicken bouillon cubes, 32 ozs. water, and lasagna noodles (I used about 6) that are broken up.

Turn on manual for 15 minutes.

Quick release.

Check noodles and put back on manual, if needed.

Add 1 c. milk, 2 c. cheddar cheese, 1/2 c. sour cream.

Stir well and serve with parmesan.

Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

2 pounds ground beef cooked with a chopped up onion and some seasoning.

Once that is cooked up, drain.  Add in 1 c. beef broth or vegetable broth.  Sprinkle over 2 Tablespoons gluten-free flour.  Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle over top of beef.

Next, cut up some kale (can use spinach) and sprinkle over mushrooms.  Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium sized potatoes.  Peel and Wash.  Use a mandolin to slice them up very thin.  In instant pot, put potatoes and add enough water to cover the top of potatoes.  I also added 3 tsp. gluten-free chicken bouillon cubes.  Manual for 2 minutes.  Quick pressure release and drain.

Layer on top of kale.  Add some seasoning and thyme.  In a pot, place 1 c. milk, 1/2 stick of butter and the rest of your gouda cheese.  Allow to melt and then pour over your potatoes.

Bake at 350 for 30 minutes and then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

**I will say that I have made this several times.  I have substituted the ground beef for chicken, as well as, ham.  This has been extremely good, no matter the meat used.  You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me.  I try to stay away from processed food, as much as possible.  You could also sneak in shred up zucchini or squash for even more nutrients.  These items take on the taste of whatever you are cooking.**

Gluten Free Larabar Bites

Gluten Free Larabar Bites

Gluten Free Larabar Bites.  My sister introduced us to Larabar’s when we were in GA visiting her.  Hunter LOVED them, but dang…those suckers are expensive.  Considering they are only 4 ingredients, I figured I would tackle those little suckers.  Also, the bars were too hard for him to hold, so I opted to make mine smaller and in ball form.

Gluten Free Larabar Bites

Chocolate chips (melted in the microwave with a couple of tablespoons of water) *can buy dairy free*

2 c. plain cashews (can use almonds)

1 c. chopped dates

1 tsp. vanilla

pinch of kosher salt

Put your dates in your food processor and pulse them until they are small.  Take them out and put them in a bowl.  Next, put your cashews and salt in and pulse that up.  Add to the bowl of dates.  Add vanilla.

Roll into balls and put on wax paper.  Flash freeze for 5 minutes.  Roll in melted chocolate and flash freeze again.  Then, you can put them in a baggie and freeze them up.

 

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