Crockpot Sicilian Style Stew

This surprisingly easy Martha Stewart recipe is the BOMB! Such a great alternative (with a little twist!) to traditional stew!

3 lbs stew meat or beef chuck (I used tri tip!!), cut into chunks
1 large onion, sliced
1/2 cup red wine
1 28oz can whole tomatoes
1 bulb fennel, sliced
1 large sprig rosemary
2 large strips of orange zest
1 cup pitted green olives, sliced
Olive oil for browning meat

1. Season meat with salt and pepper and brown in a large non stick skillet and about 1-2 teaspoons of olive oil. Transfer to crockpot.
2. Add wine to pan and scrap off any brown bits; transfer to crockpot. 
3. To crockpot, add onions, fennel, tomatoes, rosemary and orange zest.
4. Cover and cook on low 7-8 hours or HIGH 4-5 hours until meat is super tender. Remove rosemary sprig and orange zest.
5. Stir in olives and serve with crusty bread, mashed potatoes, polenta ..and it's fine just on it's own too!!!

**adapted from Martha Stewart


Friend me on Facebook HERE

Like my Facebook page HERE

Follow me on Instagram HERE

Follow any of my boards on Pinterest HERE 

Crockpot Turkey Lasagna Soup

It doesn't get much easier or delicious than this! It's like having lasagna without the hour of prep work and cooking! And guess what? It's pretty darn healthy, too!!

Turkey Lasagna Soup

Ingredients:
1 pound lean ground turkey (or ground beef)
1 (24 ounce) jar of your favorite tomato basil marinara, Rao’s is awesome!
4 cups chicken stock, low​ sodium (more or less depending on consistency desired)
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper, to taste
1∕2 teaspoon dried oregano
8 lasagna noodles, broken into pieces (whole wheat noodles are best(
1 cup (part skim) mozzarella cheese
1/2 cup ricotta cheese, reduced fat
Fresh basil for serving, optional  

Instructions:
1. In a skillet over medium heat, cook ground turkey, breaking up with a fork.
2. Add  turkey to slow cooker, along with marinara, chicken broth, parsley sprigs, salt, and  pepper. Stir to combine. Cover and cook on low 4-​­6 hours.
3. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and  basil.
4. Check noodles to make sure they are tender, but not mushy.
5. Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil

ENJOY!!


Friend me on Facebook HERE

Like my Facebook page HERE

Follow me on Instagram HERE

Follow any of my boards on Pinterest HERE 

"Fall" Crockpot Chili Recipe

This chili is a HIT every single time I make it...can you guess the Secret Ingredient??!! Perfect for fall and football watching!!!!

21 Day Fix Crockpot Fall Chili

** Serves 6+; this recipe can be made vegetarian--just omit the turkey

21 Day Fix~ 1 ½ cups = 1 red, 1 yellow, 1 green, 1 blue (if you use cheese)

1 lb lean ground turkey (93% lean or more)

1 medium onion, diced

3 cloves minced garlic

1 green pepper, diced

1 15 oz. can diced fire roasted tomatoes, low sodium

1 28oz can of low sodium crushed tomatoes

1 15 oz. can chili beans

1 15 oz. can kidney beans

1 15 oz. can black beans

1 cup frozen corn

1 15 oz. can puréed pumpkin (not pie filling)

1 tablespoon chili powder

1/2 tablespoon cumin

Salt to taste (don’t add salt until the very end...you may not even need any!)

Shredded cheese and scallions (optional)

1. In a large pan, brown ground turkey, breaking up meat as it cooks.
2. When the meat is cooked, place everything in crockpot and stir to combine.
3. Cook on high for 4-5 hours or low for 6-7 hrs.
4. Serve with shredded cheddar cheese and scallions (optional).

21 Day Fix Approved ~ Crockpot Pork with Apples

Fall was in the air here yesterday, so I busted out the crockpot in the morning and dinner was waiting for me when I got home!

5 Ingredients! Simple! And it made my whole house smells like fall! I will also add diced sweet potatoes when I make it again😍

It'Honey Pork and Apples

Ingredients:
1 (3­-4 lb) pork tenderloin
2 large granny smith apples, sliced
1⁄2 cup honey
1 tablespoon cinnamon (to taste)
1⁄2 cup of water or chicken stock (to prevent it from drying out)

Instructions:
1. Slice small slits in pork tenderloin. Place 1­-2 apple slices per slit. Season pork with salt and pepper.
2. Place 3⁄4 of remaining apple slices in bottom of crockpot.
3. Drizzle 1⁄2 of the honey over apple slices.
4. Place pork on top of apple slices.
5. Sprinkle cinnamon over everything.
6. Place remaining apple slices on top and drizzle the remaining honey over
everything.
7. Place lid on and cook on low for 6-7 hours or until pork is tender is falls apart easily.
8. Remove from slow cooker, slice and serve with apples on top.

#mindblown Faux Fried Rice

When is the last time you had an experience that you walked away thinking "Mind Blown!" Mine happened last year when I learned how to use the AirDrop feature on my iPhone- #mindblown! That was until last week, though....when I decided to "put myself out there" as they say on The Bachelor. I "put myself out there" and tried RICED CAULIFLOWER in place of rice!!!

Make no mistake--I am not a cauliflower fan. Nor am I really a fan of using "faux things" to replace "real things"  in food. Hopefully you know what I mean (think Tofurkey). However, a saw a recipe for this "faux fried rice" and I thought what the heck! It's all about getting out the comfort zone, people!

WOW WOW WOW!!! Hands down, best fried "rice" I have ever made with a lot more fiber and a lot less carbs than typical fried rice!!! Here is the kicker--I am not going to rice my own cauliflower, people. It's possible in a food processor or ricer but Mama ain't got no time for that. Trader Joes (and I am guessing other places, too!) sell frozen riced cauliflower! BUY IT. LOTS OF IT.

#mindblown Faux Fried Rice
4 tablespooon low sodium soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder (or use grated, fresh)
1 tablespoon chili garlic sauce (OPTIONAL)
1 lb. protein, cooked (shrimp, chicken, whatever...OPTIONAL)
1 small onion, diced
1 cup carrots (i used the shredded carrots in the bag)**
1/2 cup frozen peas**
2 cups riced cauliflower, typically it's frozen when you buy it (if you use the TJ kind, use one bag)
3-4 scallions, diced for garnish
**you can use ANY veggies you have on hand! 

1. In a small bowl, whisk soy sauce, sesame oil, ginger powder and chili garlic sauce (optional); set aside.
2. In a large skillet heat 1 teaspoon oil plus 1 tablespoon of water until hot (the water helps cook the veggies and reduces the amount of oil you have to use- #mindblown).
3. Add onion and cook until soft. Add carrot/peas/other veggies and cook a minute or so.
4. Add in frozen riced cauliflower and cook until heated through.
5. Add soy mixture and protein (if using) and stir to combine.
6. Stir in scallions and serve hot!!!

OMG. #mindblown Seriously--I'd never know I just ate cauliflower. So delish!!!


Don't forget to follow A Little Bit of Cheer on Facebook HERE

Follow me on Instagram HERE

Follow any of my boards on Pinterest HERE 

Follow me on Bloglovin' HERE  

See where I link up HERE

Crockpot Minestrone Soup ~ 21 Day Fix Approved!

So last week (and this week, too!) has been sickness central over here. Add in a little rain and dreary weather and it's just straight up time to bust out the soup!! This soup is just AWESOME. It's easy and it's PACKED with veggies, protein, vitamins and antioxidants galore!

This recipe was one of the recipes in my free online crockpot group I hosted on Facebook last month and it was a HIT!!! You haven't checked out one of my free Facebook groups, comment or email me (alittlebitofcheer01@gmail.com) and I can add you to the next one! Right now I am hosting a Clean Eating group and I will most likely do another crockpot group in January! They are so much fun! :)

Crockpot Minestrone Soup

**Serves 6+

21 Day Fix ~ 1 cup = 1 Green, 1 Yellow, ½ Red

1 lb sweet Italian turkey sausage

1 small onion, diced

2-3 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 1/2 cups frozen green beans

1 small zucchini, diced

1 cup fresh spinach

1 (28 oz) can diced tomatoes, with juices

6 cups chicken or vegetable broth

1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained

2 bay leaves

1 teaspoon dried oregano

1/2 teaspoon dried rosemary (or 1 teaspoon fresh)

1/8 teaspoon red pepper flakes (optional)

1/2 cup elbow or small sized pasta (whole wheat if you can find it)

Salt and black pepper, to taste

Freshly-grated Parmesan cheese for serving (optional)

1. Brown sausage in a skillet, breaking into small pieces; add to crockpot.

2. Add onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans to crockpot

3. Add the bay leaves, oregano, rosemary, and red pepper flakes and stir to combine.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

5. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach.

6. Cook until pasta is tender.

7. Remove bay leaves. Season with salt and black pepper, to taste.

8. Ladle soup into bowls and serve with Parmesan cheese and mixed greens. 

Enjoy!!!!


Don't forget to follow A Little Bit of Cheer on Facebook HERE

Follow me on Instagram HERE

Follow any of my boards on Pinterest HERE 

Follow me on Bloglovin' HERE  

See where I link up HERE

Foodie Friday Faves

Happy Friday!!!! Oh, and dear Lord, I am GLAD it's FRIDAY!!!!!! This week has been, um...interesting. It always is when your entire family of 5 is hit with the stomach flu!! #shootmenow. Needless to say, there was not a lot of eating going on in this house this week!

I had a few new recipes to test this week and CLEARLY never got to it!!! So instead of leaving you high and dry, I'll leave you with a few of my (slightly summer-themed) favorite recipes. If you are new to this blog, you probably haven't seen most of these. I hope you enjoy and I'll be back on the wagon next Friday!! ~ XO

1. Backyard BBQ Corn Salad ~ This is a slightly modified version from one of my favorite bloggers, Mix and Match Mama. It's soooo good and perfect for summer!!

2. Grilled Chicken Quesadillas ~ Tastes just like the yummy goodness from a chain restaurant but whole lot healthier!

 3. Ham & Swiss Cuban Panini ~ I've never met a panini I didn't like and this one is no exception!

4. Bacon and Corn Pasta: This is so good. You have to make it. That is all.

5.  Avocado Chicken Salad: This is a great, healthy twist on traditional chicken salad. I love it stuffed in a pita, wrapped in a tortilla or just eat it with chips!

Don't forget to follow A Little Bit of Cheer on Facebook HERE

I'm on Instagram now! Yippeee! Follow me HERE

Follow any of my boards on Pinterest HERE 

Follow me on Bloglovin' HERE 

FOODIE FRIDAY ~ BRUSCHETTA CHICKEN

Warmer weather is on the way! For me, that means tucking away my soup and stew recipes and busting out the lighter, healthier recipes. In the summer, we love eating Italian bruschetta with a nice salad on the side. It's a perfect light, summertime meal. This version is slightly heartier and served over a grilled chicken breast. If you can't grill outside, check out my method for faux-grilling chicken breasts indoors.

I serve this chicken with a small side of thin spaghetti tossed with Gina Rispoli Tomato-Basil sauce and about a 1/2 cup of grated Parmesan cheese.  It's honestly the perfect little "Italian meal." Buon Appetito!

Bruschetta Chicken

2-4 boneless, skinless chicken breasts

5-6 plum tomatoes, diced

1 teaspoon balsamic vinegar

1 teaspoon salt, or more to taste

1 garlic clove, finely minced

1/2 cup chopped basil leaves

A drizzle of extra virgin olive oil

Fresh ground pepper, to taste

1. To make Bruschetta, toss together tomatoes, balsamic vinegar, garlic, salt and pepper. Drizzle with olive oil (i usually use a few teaspoons). Cover and refrigerate for about 30 minutes or up to overnight to allow flavors to marry.

2. When you are ready to serve, grill chicken breasts on an outdoor grill or using my faux-grilling method. 

3. Toss basil in with the bruschetta. Top chicken breasts with bruschetta mixture and you're ready to eat!!!

Such an easy, light meal! Enjoy!!!

XO ~ Casey

Foodie Friday: Love is in the air!

Valentine's Day is not a huge "event" at our house. We always celebrate the holiday because after all, it's all about surrounding yourself with the ones you LOVE! But it usually consists of a little Sinatra and a homemade dinner. Since the kids have gotten older, we like to include them in our "love day," too!

Today I'm sharing one kid-friendly and one adult-friendly recipe. Although I serve the champagne cupcakes to my kids, too. The alcohol cooks out :) But if you're not cool like that,  I understand :)

Cheers to a wonderful day with the ones you love!

**Remember you can Pin these recipes to Pinterest--just hover over the picture and click the icon on the top left.

Adult-Friendly Recipe: You guys know I "don't bake." Pretty much every dessert that goes into my oven is semi-homemade (AKA: cake mix!) These cupcakes are semi-homemade, yet a little special because they have champagne in them!! If you want to make your own frosting, knock yourself out--i just use the canned kind. Ain't nobody got time for that! :)

Champagne Cupcakes
1 box white cake mix
3 egg whites
1 1/4 cup pink champagne
1/3 cup oil
6-8 drops of red food coloring (adjust depending on how pink you want it)
1 container pink frosting
Sprinkles

1. Mix together cake mix, egg whites, champagne, oil and food coloring according to package directions.

2. Spoon mix into cupcake holders and bake at 350 degrees for 10-15 minutes--do not over bake as the cupcakes will start to brown and lose their pretty pink color.

3. Decorate when completely cool.

DONE!

Kid Friendly Recipe: This year we are hosting my sisters in laws (SISTERS in LAW?? Laws?? Sisters? Whatever!) for Valentine's Day, so it will be them and all the kiddos. I'm pretty certain the night will end with the kids drinking hot chocolate and eating this snack mix.  This recipe would also be perfect to bag up and share as a Valentine's Day treat at school.

Valentine's Day Snack Mix
1 bag salted popcorn, popped (try to find the kind with the least butter)
1-2 cups of Chex cereal
1-2 cups of mini pretzels
1 cup of nuts (optional)
1 cup Valentine's Day colored M&Ms
Valentine's Day sprinkles (optional)
1/2 12 oz. bag of pink candy melts (I found these at Michael's in every color of the rainbow!)

1. In a large bowl, combine popped popcorn, Chex, pretzels, and nuts (optional).

2. Place half the bag of the candy melts in a microwave safe bowl. Microwave according to package instructions until completely melted.

3. Spoon melted candy melts over the snack mixture. Stir until the mixture is well coated. Fold in M&Ms and sprinkles.

4. Spread mixture onto a cookie sheet (or two) and allow to cool completely. When cooled, break into pieces and store in an airtight container for up to 2 days.

This is what the Candy Melts look like:

This is the popcorn I used. It was perfect--not too much butter.

Have a wonderful Valentine's Day!!!!

XO ~ Casey

Foodie Friday: Superbowl Food

Unless the 49ers are playing, the Superbowl is just another excuse to for me to make dip and gorge myself with food (and beer!) all day. LOL! And let's face it, the Niners aren't going to anywhere, anytime soon, sooooo "bottoms up!"

Good 'ol Sloppy Joes are a staple around this house. They are fast and easy AND they are best served with a side of french fries...so everyone is happy around here! A few months ago I read a recipe that put BBQ sauce in a sloppy joe and I was intrigued. I am a BBQ sauce LOVER. Some people eat sirracha or ketchup with everything--I eat everything with BBQ sauce :) Probably has something to do with working at the rib joint Tony Roma's for years in high school!

These little BBQ Sloppy Joe sliders are the perfect food for game day! Serve them up on soft Hawaiian rolls, make a great dip and pour plenty of beverages...instant party! Go Seahawks!

BBQ Sloppy Joe Sliders 
(makes about 8-10 sliders)


1lb ground beef
14 oz. can of diced fire-roasted tomatoes
1/2 onion, diced 
1 1/2 cups your fave BBQ sauce ( you might want to do more or less depending on how saucy you want it)
Grated cheddar cheese (optional)
Sweet Hawaiian rolls
Salt/Pepper

1. In a large skillet, brown beef until almost done. Add onions and cook together with beef until onions are slightly soft.

2. Add tomatoes and BBQ sauce, stir to combine. Simmer on low heat, uncovered for about 5-7 minutes until all flavors are combined. Season with salt and pepper.

3. Spoon meat mixture onto rolls and top with cheddar cheese, if you like!

Here is my regular version of Sloppy Joes, too (scroll all the way to the bottom)!And don't forget to make one of my favorite dips for your Superbowl Party!!

Swiss and Bacon Dip

Buffalo Chicken Dip

Party on!!!


XO ~ Casey

Recipe Wednesday: Stew with Red Wine & Bacon

Stew with Red Wine and BACON? Do I really need to say more?

It's pretty much forbidden in my house and bust out the soups and stews until the temps drop below about 60 degrees. So these cozy, one-pot dishes are pretty much reserved for December, January and February around here. Since "winter" has finally hit in Northern California (kinda, sorta), I am ready for some full-on cozy, comfort food! This is my go-to one-pot, slow cooker dish. One of of the main ingredients is WINE, sooooooo does anything else need to be said? Make it. Now!

A little background because I have to give credit where credit is due...this is my sweet friend Maureen's recipe. Maureen was my teacher's aide back when I taught an elementary school special ed class. At the time, she had 3 kids in high school and I had 2 little-little "babies." She was always SOOOOOO amazing and supportive with both work and "personal stuff." If I had to call in sick because my kids were sick, she always just took over the class and I never had to worry about anything. She saw me cry and supported me countless times in the four years we worked together in that crazy, crazy job. She was always my biggest cheerleader and she is one of the reasons (although she doesn't know this) that I started attending church.

Anyway--enough of the sappy stuff. Maureen is an amazing cook, so she was always making and sharing something delicious! This is her grandmother's stew recipe that she shared with me years ago and it's still on my recipe repertoire all the time in the winter!

Stew with Red Wine & Bacon
5-6 slices of bacon, diced
1lb stew meat (you can buy it already cut into chunks)
3-4 carrots cut into chunks
1 medium onion, sliced
4-5 small red potatoes cut into chunks (you can use any kind of potatoes)
1 tablespoon of flour
1 heaping tablespoon of tomato paste
About a 1/2 to 3/4 bottle or more of good red wine (the bolder the better--i like using a Zin..as in the red kind, not White Zin- LOL!)
1 cup of beef stock (store bought)
Salt, pepper, smoked paprika


1. In a large skillet cook bacon pieces into almost done and most of the fat has rendered out.

2. Meanwhile, toss the meat lightly in flour and salt/pepper and about a tablespoon of smoked paprika.

**If you are short on time, skip to Lazy Girl's Note below** :)

3. If there is a large amount of grease from the bacon, drain a little out (but not all of it!). In the skillet with the bacon grease, add meat and cook for about 5-6 minutes or until the meat is browned on the outside (DOES NOT have to be cooked through!)

4. Remove meat and toss it in the crockpot.

**Lazy Girl's Note: You can skip browning the meat and just throw it into the crockpot if you are really pressed for time. However, I always take the extra 10 minutes or so because all of that amazing bacon grease is just sitting there, waiting to be used!!!

5. To the crockpot, add veggies,  reserved bacon, tomato paste, beef stock and wine. Give it and good stir. Cook on low for about 7-8 hours or HIGH 5-6 hours until meat is super tender. While it's cooking, if it seems to need more liquid, add more wine (or beef stock).

I always serve this up with some nice, crusty bread to soak up all the wonderful juices. It's soooooooooooo good!

XO ~ Casey

Foodie Friday: The Best Salsa EVER!

I can't even count the number of times I have made this salsa. It's a hit at parties, pot lucks and we eat it at home on a very regular basis. I will make a full recipe of it on the weekend and we'll eat it all week on different foods during the week--with chips, over eggs, with quesidillas....really, you could put it over anything and it would make it delicious!

It's a Pioneer Woman recipe and she might be from Oklahoma, but the girl knows her Tex-Mex :)

The Best Salsa EVER
(this makes a FULL food processor of salsa--just half it if you don't need so much)

2 10 oz. cans of Rotel (or diced tomatoes with green chilis)
1 28oz can of whole tomatoes with juice
1/2 cup of cilantro leaves
1 clove garlic, roughly chopped
1/2 of a small onion, roughly chopped
1 whole jalapeno, roughly chopped (take out seeds if you don't want it too spicy)
1/4 teaspoon (or just a pinch) of cumin
Pinch of sugar
Juice of one lime
Salt to taste

1. Combine first 8 ingredients in food processor; pulse about 10 times until combined but not totally smooth (i'm picky about the consistency of my salsa but you can process it however you like!!)

2) Add in lime juice and salt to taste; pulse a few more times to mix the flavors.

3) Transfer to an airtight container and chill for at least an hour (up to several days!) to allow the flavors to marry.

XO ~ Casey

Foodie Friday: Avacado Chicken Salad

I'm going to admit this up front--my mother in law makes the best chicken salad. Ever. It's creamy and delicious goodness that I can eat by the bowlful. Delicious? Yes. Figure Friendly. Um....no. Someday, with her permission, I'll share this recipe. In the meantime, since everyone is still on their New Year's weight loss high, I'm posting my version that will help you stick to those New Years resolutions a bit better...

Avocado Chicken Salad
2 cups shredded chicken (easiest to use a cooked, rotisserie chicken!)
1 avocado, diced
1/2 teaspoon garlic powder
Juice of one lime
1-3 tablespoons chopped cilantro
1/4 cup mayo
1/4 cup greek yogurt, plain
Salt/Pepper

1) Combine all ingredients in a large bowl. Refrgerate for at least 30 minutes to let the flavors marry.

2) Season with salt and pepper, if needed.

3) Serve with pita bread, regular bread or over a bed of greens.

Super fresh and yummy. Just what you need this New Year!!

XO ~ Casey

Foodie Friday: One Pot Pasta

Happy New Year!!!! I love the New Year! The calendar-obessing, planning part of me loves that you can just "start over" by the turn of a calendar page! It's like a clean slate :) In light of the "clean slate," I have changed it up a bit...Recipe Wednesday has now changed to Foodie Friday. I may be adding another fun feature on Wednesdays, so stay tuned for that :)

This recipe will become a staple in our home. It's the yummy, rich, flavorful pasta dish that you crave, but it's really not all that bad for you! Perfect for the New Year and that weight-loss, detox resolution you have...don't lie... :) And note that it's a ONE POT pasta dish. Yes, nooooo boiling the pasta, straining, etc. You cook the entire dish in one pot!! I always measure the ease of a recipe by how many dishes you have to wash at the end of the night. This one is super easy!!

Chicken Apple Sausage Pasta

1 package chicken apple sausage, sliced (i like Adelle's)
1/2 large onion, diced
3-4 cloves garlic, minced
1 small granny smith apple, diced
2 cups chicken broth or stock
1 can Rotel (diced tomatoes with chilis)
1 can fire roasted tomatoes
1/2 cup half and half (optional)
10 oz. pasta (about 2/3 of the box), I like using Rotini
1 cup Monterey Jack cheese
Green onions, chopped

1) In a large skillet, heat olive oil. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for another minute.

2) Add the chicken broth, canned tomatoes, half and half, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; then reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente (about 7-10 minutes, but test the pasta to see if it's done to your liking).

3) Remove the pan from the heat and add cheese to the pasta. Stir to combine. Garnish with green onions and enjoy!!

Easy. Delicious. Done.

Enjoy!!

XO ~ Casey

Recipe Wednesday: Oldies but Goodies

10 day until Christmas?? Really??? I think I underestimated the craziness of this time of year just because it came upon me SO QUICKLY! I had this awesome recipe coming together for you with one of my ALL TIME favorites that is just PERFECT for cool, cozy weather BUT the cray cray-ness of the season got the best of me so it's #nothappening.

Recipe Wednesday will be in vacation until 2015 (i really just wrote 2014 and had to remind myself what year it will be) and don't worry--i have so goooood stuff for you! It will be worth the wait :) Until then, here are some past recipes that if you haven't tried, you should :)

Merry Christmas and Cheers to 2015!!!


Delicious, easy chicken tacos:

Turkey Chimichangas

 Grilled Chicken Quesidillas

Perfect Meat Sauce

Chocolate Chip Bundt Cake

XO ~ Casey

Recipe Wednesday: Perfect Mashed Potatoes

 

Happy Wednesday! My favorite holiday of the year is just over a week away! I'm looking forward to "tying on the feedbag" as Scott's family would say! I really can't think of a better day of the year--spending time with family, eating, drinking, and reflecting on the abundance of blessings we have in our life...well, I actually think I do this pretty much EVERY DAY, but I like having a holiday totally dedicated to this :)

Big dinners like this are not complete without mashed potatoes in my opinion! I look forward to mashed potatoes and gravy the most, I think!! One problem--I CANNOT STAND peeling, cutting, boiling and mashing the potatoes on Thanksgiving or Christmas Day. It's not hard or a lot of work, but when you have 50 other dishes going and people in your house, it's not the most fun thing :)

A few years back I discovered this recipe for mashed potatoes from Pioneer Woman that you can MAKE AHEAD OF TIME!! No way! I had no idea you could even do that!! I was skeptical thinking they might be gluey or dry but honestly, they are the best mashed potatoes I've ever had!

And just so there is no mistake--there is absolutely NO calorie counting on Thanksgiving Day!!

Make Ahead Mashed Potatoes
**Makes a big 4 quart baking dish of potatoes, you can easily half the recipe

5lbs Yukon Gold or regular old Russet potatoes
1 stick of butter, softened
1 8oz package of cream cheese, softened
3/4 to 1 cup of heavy cream or half and half
1 teaspoon of Lawry's seasoning salt
1 teaspoon Kosher salt
Plenty of black pepper

1. Spray a 4 quart baking dish with cooking spray. Bring a large pot of water to a boil.

2. Peel potatoes and cut into large chunks and dump them (carefully) into the boiling water. Boil until fork tender-- about 20 minutes or so.

3. Drain potatoes and return them to the pan. Mash them for a minute or so WITHOUT adding any other ingredients!! This is a key step!!! Mashing them by themselves allows the steam to escape so you are not left with gluey potatoes.

4. After a minute or so of mashing, add remaining ingredients and mash until they are creamy. Check seasonings-- add more salt or pepper if needed (try not to eat the whole pan). You can also add more cream here if you like creamier potatoes.

5. Spread potatoes in the baking dish and dot with butter. (At this point you can cover the pan with foil and refrigerate overnight).

6. Bake for about 20-30 minutes until heated through.

Voila! Perfectly creamy, rich, non-gluey potatoes...and you didn't even have to break a sweat on Thanksgiving Day!  You're welcome :)

Have a GREAT holiday!! I will leave you with my favorite quote of the season: "It's not happy people who are thankful, it's thankful people who are happy." :)

Happy Turkey Day ~

XO ~ Casey

Recipe Wednesday: Soccer Party Potatoes

Last weekend, we had Brooke's soccer end of the year potluck at the park after her last game. Since it was an early morning game, the coach organized a breakfast and he cooked up bacon and eggs and had everyone bring something as a side. One mom brought THIS casserole and it was UH-MAZING! There weren't many of us, but the ENTIRE 13x9 inch pan was licked clean. It was so. darn. good.

Of course, I immediately got the recipe and plan to make it for any potluck anyone wants to invite me to!! It would be PERFECT for Easter dinner alongside ham, it was wonderful as a breakfast dish with bacon and eggs..I think it would really go with any type of meat-and-potatoes-type meal. This casserole, steak on the grill and a nice side salad--heaven. This would also be perfect if you are having some sort of Thanksgiving pot luck at work or with friends.

You can make it the night before and bake it right before you are ready to serve.  I promise you will enjoy this and so will all of your guests :)

Soccer Party Potatoes
2 lbs frozen hash browns (Ore-Ida Southern Style, but any diced hash browns are fine)
1 can cream of chicken soup (mushroom works, too)
12 oz. sour cream
1/2 cup of milk
1/2 cup scallions (whites and greens)
2 cups shredded sharp cheddar
2 cups crushed Corn Flakes cereal (Ritz crackers work too! Yum!)
1/2 stick butter (or less)
Salt and pepper

1. Preheat oven to 325.

2. Spray a 13 x 9 inch baking dish with cooking spray.

3. In a large bowl, mix first 6 ingredients together until combined. Season with salt and pepper and pour into baking dish.

4. Melt butter and pour over crushed Corn Flakes. Spread Corn Flake topping evenly over potato mixture.

5. Bake for 50-60 minutes until bubbly and the top is golden brown and crunchy.

Have a great Wednesday!!

XO ~ Casey

Recipe Wednesday: Easiest Chocolate Chip Banana Bread

Let me be perfectly clear about one thing: I LOATHE baking. I just simply DO NOT like it, Sam I Am! I've tried it in a car, on a plane, in a boat, I've tried it here, I've tried it there....whoops, can you tell I have little ones and I'm a teacher?! :) There is just something about the exact-ness, the measuring, the flour-everywhere thing that makes me shy away from baking. This precise art is better left to my better half, Scott :)

That being said, I CAN throw together a pretty mean semi-homemade Bundt Cake and I'm a hero whenever I decide I'm brave enough to make my Oatmeal Cookies from scratch. This recipe for  Banana Bread was originally given to me by my friend's mom, I just modified it a little. I knew I would survive baking this because although it's not from a premade mix, you can just throw everything in a bowl and stir!! No mixers, no rolling gooey dough into balls, none of that! Just dump, mix and bake :)

The result is piece of awesomeness that never lasts longer than 24 hours in my house. My kids eat it for breakfast, for dessert and request a slice for lunch. You can also pour the mix into a cupcake tin and make muffins as well (just cut down on the baking time, obviously). It's great with nuts, too, if you're a nut kind of person :)

Easiest Chocolate Chip Banana Bread
3-4 very ripe bananas, the riper the better!
1/2 cup of brown sugar
1/2 cup of white sugar
2 eggs
1/4 to 1/2 cup of vegetable oil
1 teaspoon baking soda
2 cups of flour
1 teaspoon salt
3 tablespoons of milk
1 cup of chocolate chips

1. Preheat oven to 325; spray a standard loaf pan with cooking spray.

2. Mash bananas in the bottom of a large bowl.

3. Add the next 7 ingredients and stir together with a wooden spoon until well combined.

4. Fold in chocolate chips.

5. Pour batter into the loaf pan and cover with foil. Bake for 30 minutes with foil on, then remove foil and continue cooking another 30 minutes or until a toothpick inserted into the center comes out clean.

6. Let cool, slice and serve!!

**Just a note, this recipe is VERY forgiving. So if you accidentally put in FOUR tablespoons of milk or a little more brown sugar, it will all turn out fine :) My kind of baking :)

XO ~ Casey