ONE POT GROUND BEEF STROGANOFF

    INGREDIENTS:

• 2 Tbsp. of olive oil
• 2 cups of mushrooms
• 1/2 cup of onions
• 2 cloves of garlic, minced
• 1 lb of ground beef
• 2 tsp of paprika
• 4 cups of beef stock
• 8 oz of egg noodles
• 1/2 cup of sour cream
• 1 Tbsp. of cornstarch slurry
• Parsley for garnish
• Salt & pepper to taste

Directions:

In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.

Garnish with parsley. Enjoy!

from wwwbuzzfeed/tasty demais

BLACK BEAN SWEET POTATO CHILI

INGREDIENTS

1	tablespoon plus 2 teaspoons extra-virgin olive oil
1	medium-large sweet potato, peeled and diced
1	large red onion, diced
4	cloves garlic, minced
2	tablespoons chili powder
1/2	teaspoon ground chipotle pepper
1/2	teaspoon ground cumin
1/4	teaspoon salt
3 1/2	cups vegetable stock
1	15-ounce cans black beans, rinsed
1	14.5-ounce can diced tomatoes
1/2	cup dried quinoa
4	teaspoons lime juice
	serving suggestions: avocado, cilantro, crema, cheese

DIRECTIONS:

1.	Heat a large heavy bottom pot with the oil over medium high heat.
2.	Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
3.	Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4.	Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5.	Cover the pot and reduce the heat to maintain a gentle simmer.
6.	Cook for 20-30 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7.	Add the lime juice and remove the pot from the heat. Season with salt as needed.
8.	Garnish with avocado, cilantro, crema or cheese before serving.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

RECIPE from Julia's Album.com

DOUBLE the RECIPE for some tasty LEFT-OVERS!

• INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1 tablespoon crushed red pepper
• 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
• 1 and 1/3 cups half and half
• 1 and 1/3 cups Parmesan cheese, shredded
• 10 oz penne pasta 
• 1/2 cup Parmesan cheese, grated, for serving
• (optional - saute and add in onions and mushrooms)

      

   DIRECTIONS:

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

SLOW COOKER PULLED PORK with BBQ SAUCE

                                         VIDEO


Ingredients

BBQ Sauce:

1 cup finely chopped onion

2 cups cider vinegar

6 ounces tomato juice

1/2 tablespoon pepper

1 teaspoon garlic powder

Pinch cayenne

Dash hot sauce, such as Tabasco

1 teaspoon sugar

Roast:

2 medium sweet onions, such as Vidalia, quartered

2 teaspoons light brown sugar

1 teaspoon smoked paprika

2 teaspoons salt

Pinch black pepper

One 4- to 6-pound Boston butt pork roast, bone-in

Buns


DIRECTIONS:

For the sauce: 

Puree the onion in a blender with 1/4 cup water. 

Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, 

then reduce the heat. Cook, stirring constantly until the water has almost evaporated. 

Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. 

Bring to a boil, and then stir in the sugar. 

Immediately remove from the heat. 

Set 1 cup aside for the roast. 

Let the remaining sauce cool completely, then refrigerate for later use.

For the roast: 

Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. 

Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. 

Then place in the slow cooker on top of the onions. 

Drizzle the reserved 1 cup of sauce over the roast. 

Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for 

tenderness.

Remove the meat and onions from the slow cooker. Discard the onions and finely shred the 

pork. 

Reserve the juices from the slow cooker to add to the meat for desired juiciness.

Serve on a bun with the juice.

from Food Network/Trisha Yearwood

Jim Lane's SUPERBOWL SPREAD

DIRECTIONS :

Pour

Heat

ENJOY!

EASY RAVIOLI BAKE by TASTY.com

INGREDIENTS -

- Frozen Ravioli - 2 large 1lb packages
- Shredded Mozzarella Cheese - 1 bag
- Shredded Parmesan Cheese - 1 bag
- Marinara Sauce - 2 24oz. jars
- Fresh Basil (for garnish)- 1 small package

Preheat the oven to 400°F 

DIRECTIONS:

Coat your baking dish with a layer of marinara sauce. Place a single layer of ravioli and cover lightly with more sauce. Cover with a layer of mozzarella cheese. Lay down a second layer of ravioli, then cover it with sauce and another light layer of mozzarella cheese. 
(If your dish is deep enough for three layers, add another layer of ravioli, sauce, and mozzarella.) 
Cover your top layer with parmesan cheese.

Cover with aluminum foil and bake covered for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes. 

another great one from Tasty.com

SLOW COOKER CHICKEN FAJITAS

INGREDIENTS:

- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning* 
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional) 
Flour Tortillas
Cheese
Sour Cream 
Guacamole 

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix) 
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch 

DIRECTIONS:

1) Add half of the sliced peppers and onions to your slow cooker. 

2) Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. 

3) Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. 

4) Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). 

5) Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. 

6) Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Another great one from TASTY - http://www.buzzfeed.com/tasty

MAMIE'S MACARONI and CHEESE

OVEN 350 degrees
Serves - 12

INGREDIENTS:

24 oz. elbow macaroni
Ritz crackers
Extra sharp cheese slice
Milk

DIRECTIONS:

COOK and DRAIN macaroni
SPRAY 9x13" pan with non-stick spray
CRUMBLE a layer of Ritz crackers into the bottom of the pan.
ADD - 1/2 of the cooked macaroni, THEN slices of extra sharp cheese.
ADD another layer of the crackers followed by the remaining half of the macaroni and
some more cheese.
CRUMBLE more crackers on the top.
POUR enough milk around the edges so that you can see it come around the edges.

BAKE at 350 for around 45 minutes

* This has been a favorite at every family gathering for over 40 years!

** Maimie is Jacklin's Great, Great Grandmother

AUNT PEGGY'S SPAGHETTI PIE

OVEN - 350 degrees

INGREDIENTS and DIRECTIONS:

6 oz spaghetti, cooked and drained
2 TBSP. olive oil or butter
2 large eggs, well beaten
3/4 cup Parmesan cheese, divided
1 cup Ricotta Cheese
1 cup sauce
1/2 cup Mozzarella cheese

Pre-heat Oven to 350 degrees
Lightly grease - 10" pie plate - set aside

TOSS spaghetti with olive oil or butter
COMBINE eggs and 1/2 cup Parmesan
STIR into spaghetti
POUR spaghetti mixture into prepared pie plate
FORM into a "crust"
SPREAD Ricotta over "crust"  (add more sauce if desired)

BAKE  uncovered for 25 minutes
TOP with Mozzarella
BAKE 5 more minutes until cheese melts
REMOVE from oven and sprinkle remaining Parmesan cheese
COOL 10 minutes before cutting into wedges

CROCKPOT MACARONI + CHEESE from GRANDMA WHITNEY

INGREDIENTS and DIRECTIONS:

8 oz. pkg. Elbow Macaroni cooked Al Dente
13 oz. can of evaporated milk
1 cup whole milke
1/4 cup butter melted
2 large eggs, slightly beaten
4 cups grated sharp cheddar cheese divided
1/4 tsp. salt
1/8 tsp. white pepper ✴️
1/4 cup Parmesan cheese

DIRECTIONS:

1) In slow cooker COMBINE, lightly cooked macaroni, evaporated milk, melted butter, eggs, 3 cups of cheddar cheese, salt and pepper

2) TOP with remaining cheddar and Parmesan cheese

3) COVER and COOK on LOW for 3 hours

✴️ - black pepper can be substituted !

PASTA PIE

Pasta Pie

Recipe from: Martha Stewart | Serves: 8

OVEN - 400 degrees

INGREDIENTS:

• 1 pound Rigatoni
• 2 Tablespoons Olive oil, divided
• 1 pound Ground beef 
• 2 Garlic gloves, crushed
• 1/4 teaspoon Freshly ground pepper

• 1 can (28 ounces) Good quality crushed tomatoes 
• Butter, for pan
• Salt
• 1 cup Parmesan cheese, finely grated
• 8 ounces Coarsely grated mozzarella cheese

DIRECTIONS:

• In a large pot of salted boiling water, COOK PASTA until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
• HEAT remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• ADD crushed tomatoes; simmer until thickened, about 20 minutes.
• TOSS pasta with Parmesan cheese. 
• BUTTER a 9-inch springform pan. Stand the springform pan onto its side and tightly pack pasta into pan, standing each piece on end. 
• Return pan to tabletop. Spread meat sauce on top of pasta.
• Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. 
• Place in a 400 degree oven for 15 minutes. 
• SPRINKLE mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. 
• Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.
• http://noblepig.com/2009/03/when-the-moon-hits-the-sky/

BAKED AVOCADO ROLLS

INGREDIENTS:
3 medium avocados, diced
½ Cup red onion, diced
½ Cup sun-dried tomatoes, diced
3 Tbs cilantro, chopped
½ tsp kosher salt
½ lime, juiced
8-10 egg roll wrappers

DIRECTIONS:
Preheat oven to 350 degrees.

In a mixing bowl combine the avocado, onion, sun-dried tomatoes, cilantro, kosher salt, and lime juice. Toss gently to combine.

Position egg roll wrapper so that the corner is pointing toward you. Add roughly 2 TBSP. of avocado filling to the center of the wrapper. Fold the bottom corner up, ¼ of the way, over the filling.

Fold both sides in toward the center. Brush the top corner edges with water then roll the egg roll closed.

Placed finished egg rolls on a sheet pan, spray both sides with cooking spray and bake for 30-40 minutes. Flipping halfway once the bottoms have browned.

Serve with Sweet Cilantro Sauce -

For Dipping Sauce: 
1 Tbsp White Vinegar
2 tsp Balsamic Vinegar
1/2 tsp Tamarind Pulp 
1/3 cup Honey 
pinch of Turmeric 
1/2 cup Cashews, chopped 
2/3 cup fresh Cilantro 
2 cloves of Garlic 
2 Scallions 
2 Tbsp Sugar 
1 tsp black pepper 
1 tsp ground cumin 
1/4 cup olive oil 

FROM: - http://tiphero.com/baked-avocado-rolls/

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

SLOW COOKER MAC AND CHEESE

SLOW COOKER - 3 hours and 25 minutes on LOW

INGREDIENTS:

Cooking spray

8 ounces cooked elbow macaroni

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Paprika (optional)

DIRECTIONS:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, 

evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the

grated cheese. 

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with 

paprika. 

Cover and cook on low heat for 3 hours and 15 minutes.

Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan 

with butter;

add the mixture and bake at 350 degrees F for 50 minutes.

VARIATIONS: 

Add chopped ham, cut up hot dogs, veggies, different cheese flavors....adjust

the moisture level if need be

Recipe adapted from Home Cooking with Trisha Yearwood