tag:blogger.com,1999:blog-64702868036555600962024-03-19T02:14:09.056-07:00Pechin's Food Reviews, Edible Experiments, and Recipes This blog will explore all types of eating, whether that is going out to eat, or making recipes at home. Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-6470286803655560096.post-50431543334069562032018-10-05T10:33:00.000-07:002018-10-05T10:46:21.554-07:00Meat and Marinara SoupI LOVE Pasta Sauce! But I don't really like the pasta as much. This is a soup I came up with the other night. It's more Keto friendly. I'm sure you could add pasta to it if you wanted to. This is more like a "Dump Meal." It doesn't have to be exact. <br />
Ingredients:<br />
1lb Ground Beef<br />
2 Small Onions Chopped<br />
4 Tbs Minced Garlic Divided<br />
1 Jar Red Pasta Sauce<br />
1 32oz Container Beef Broth<br />
1 6oz Can Tomato Paste<br />
1 12oz Can Diced Tomatoes<br />
2 6oz Cans Mushrooms Drained<br />
2 Tbs Italian Seasoning<br />
1 Tbs Dried Basil<br />
Shredded Cheeses for Garnish <br />
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Brown the ground beef with the chopped onion and 2 Tbs minced garlic. I actually did this and used this for both the<a href="http://pechinspizzaoftheweek.blogspot.com/2018/10/fathead-pizza-pockets.html"> Pizza Pocket </a>recipe and this recipe. </div>
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This is the ground beef with onion and garlic drained. Heat the pan to medium heat and pour this in first to warm up, if it needs to be. Since this is left over from another recipe, it needed to be warmed. <br />
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Start pouring in all of the ingredients except the cheeses. I used the same jar of sauce I used for the pizza pockets. I put a little bit of water in the jar and shook it to get the left over sauce out of it. </div>
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The easiest and most efficient way to get the tomato paste out of the can is, open both ends of the can and push it through. I'm pretty sure my sister taught me this trick. If you only open one side, you have to use a spoon, and there's usually STILL some left in the can!</div>
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Stir this together and let this warm for about 5 minutes on the medium heat.<br />
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Add in the beef broth. Bring the soup to a simmer. </div>
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Let simmer for about 15 minutes. This lets the spices mingle with the rest of the ingredients. </div>
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Serve with some cheese as a garnish. This turned into a pretty heavy soup. You can add a piece of garlic bread or serve Pizza Pockets with it. Do you have a favorite soup for the upcoming colder weather that you love? </div>
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Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-38886703814390523702018-10-02T13:35:00.000-07:002018-10-05T10:47:30.446-07:00Fathead Pizza PocketsI've been doing what I call "Lazy Keto" lately. Though I love the results, I have had a hard time sticking with it, because I've been bored with my food choices. This has lead to some experimenting with foods that are on the diet.<br />
This recipe is mostly Keto friendly. This weekend, I decided to try to make Pizza Pockets using Fathead Pizza Dough.<br />
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Ingredients:<br />
1 1/2 Cup Almond Flour or Meal<br />
4 tbl Cream Cheese<br />
2 Eggs<br />
1 Tbl Italian Seasoning<br />
2 Tbl Basil<br />
2 Cups Shredded Mozzarella<br />
1 Cup Shredded Parmesan<br />
1 Cup Browned Ground Beef with Chopped Onion and Garlic<br />
1 Cup Marinara Sauce<br />
Cooking Spray<br />
*Preheat oven to 350 degrees.<br />
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Brown the ground beef with onion and garlic. Drain off the grease. I used a pound of ground beef, two small onions chopped, and two table spoons of minced garlic. We will only use a portion of this. I saved the rest and used it for another recipe.<br />
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While the ground beef is cooking, put the cream cheese, 2 cups of mozzarella, and a half cup to 3/4 cup of the Parmesan in a bowl. Add the table spoon of Italian seasoning. Melt in the microwave for 1 minute. Stir the mixture. Melt for 30 more seconds.<br />
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Put the mixture in the mixer if you don't want to mix by hand. If not, leave in the bowl. Add the almond meal or flour and 2 eggs. Mix until well combined.<br />
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Spray a cookie sheet with cooking spray. Spray hands with cooking spray. Take the dough, and start flattening on the cookie sheet. I had to spray my hands multiple times with cooking spray to make the dough not stick to them.<br />
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After flattening out the dough, start adding filling. Try to stay minimal, or the pockets won't close. I ALWAYS learn this the hard way! Add about a table spoon of marinara.<br />
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Then, add a table spoon of the ground beef mixture and a bit of the shredded Parmesan.<br />
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Try to close the pockets. If there is any dough left, add that to help close the pockets. Sprinkle basil on top of the pockets. <br />
Place them in the oven.<br />
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They will need to bake around 40-45 minutes. I set a timer for 30 minutes, and checked at that point. I added ten more minutes, and checked on them again. I left them in for 5 more minutes. Cook until the dough is thoroughly baked. You can see that the edges were starting to blacken. But when I took them off of the pan, the bottoms where done to perfection! <br />
I let them rest for 5 minutes on the pan. Then, I served them with Marinara Soup.<br />
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These turned out pretty tasty. It helped me with the craving of wanting something like a pizza roll but with less carbs. I really enjoyed the breadiness. (Yes, I made that word up!) of the dough. I used Almond Meal instead of flour, which gives the dough a slightly hardier texture. <br />
Is there a food you miss while eating Keto? <br />
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</iframe> Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-84027001840548175972018-09-27T09:46:00.000-07:002018-09-27T09:46:28.750-07:00Pechin's MeatloafThere are two camps of people when it comes to meatloaf. The brown gravy camp and the ketchup based camp. I grew up eating meatloaf that is ketchup based. I STILL love the ketchup based meatloaf! This is the recipe I use. <br />
Ingredients: <br />
1lb (or more) Ground Beef<br />
1/2 Cup Ketchup Plus More for later. I used almost a third of a bottle.<br />
1/2 Cup Oatmeal<br />
2 Large Eggs<br />
1 Tbl Minced Garlic (Can substitute Garlic Powder)<br />
1/2 Cup Worcestershire Sauce<br />
1 Small Chopped Onion<br />
1 tsp Basil<br />
Pinch Salt<br />
Pinch Pepper<br />
Substitute a 1/2 cup of Almond flour for the Oats if you need this to be Keto friendly. <br />
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Preheat the oven to 375 degrees.<br />
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Put the ground beef, onion, garlic, basil, oats, salt, pepper, Worcestershire Sauce, eggs, and half cup of ketchup in a mixing bowl. <a href="https://www.facebook.com/PechinsPizzaOfTheWeek/videos/555922321505045/">Mix with your hands like this.</a> <br />
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After it is cooked, put in a greased loaf pan and cover with ketchup! I use a ton! This is up to your discretion!<br />
Cook for about 45 minutes. Make sure to check on it while it cooks, because oven temperatures can very. I started with a 30 minute timer, and kept an eye on it from there.<br />
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When the meatloaf is finished, the edges will be bubbly and start to crisp. Take it out of the oven, and let it sit for five to ten minutes. Then, serve with your favorite sides! I served this with homemade mashed potatoes and green beans!<br />
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This is one of my favorite comfort meals! It goes pretty fast at my house with two people. You can always double the recipe to feed more people.<br />
Do you make meatloaf? What's your favorite recipe?<br />
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</iframe> Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com1tag:blogger.com,1999:blog-6470286803655560096.post-38294282051038493062018-09-25T06:30:00.000-07:002018-09-25T06:30:00.578-07:00Fried Potatoes and OnionsI love fried potatoes! I could probably eat them at any meal in different ways. They are super easy to make, but are a little time consuming.<br />
Ingredients<br />
Potatoes- Red, Gold, Bakers, you decide! I used 5 small to medium red.<br />
1 Small to Medium Onion<br />
4 tbls or more of Vegetable Oil<br />
Salt, Pepper, Garlic Powder, Shredded Cheese, Ketchup, Gravy, or whatever else you enjoy on your fried potatoes!<br />
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First, rinse your potatoes. Potatoes are a root veggie. So, if you are super "germaphobic," scrub them with a scrubby sponge. I usually don't with red and yellow potatoes. I will if they are baker or russet potatoes, I will get a little more serious about cleaning them. <br />
I don't peel, especially when the potatoes are red or gold. But also, I'm lazy, so, there's that. I got fancy on this and used a Mandolin to cut my onion and potatoes. This makes slicing go super fast and gives nice even slices. But the potatoes and onion don't need to be perfect. You can also just slice with a knife.<br />
I put a skillet on the stove on medium heat. I put in enough oil to completely cover the bottom of the the skillet, almost a quarter inch deep.<br />
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Let the oil heat up for about five minutes. When the potatoes and onions go in, you should hear a nice sizzle. If the oil is too hot, you'll see a lot of smoke! Be careful!<br />
After about five to ten minutes, use a spatula and flip the potatoes, try to get the bottom potatoes on top. In this picture, you can see how the potatoes are browning on the bottom.<br />
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Flip the potatoes with the spatula every five to ten minutes depending how done you want them to be. I like a crispy brown on them, so, I let them go closer to ten minutes. I just make sure they are not burning. If you feel they are browning too fast and not getting cooked, lower your heat a little.<br />
When they've cooked along enough, the potatoes should be fork tender. If you are worried about over cooking your onions, put them in the pan at about half way through the cooking process. I don't really worry about that though. They'll be thoroughly caramelized if cooked the whole time.<br />
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Usually, I put them on a paper towel to absorb some of the oil off of them, but we were out of paper towel! Fresh out of the oil, and salt, pepper, and/or garlic powder to taste. This time, I only used salt and pepper.<br />
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I served these fried potatoes and onions with cheese as a side with my <a href="http://pechinspizzaoftheweek.blogspot.com/2018/09/fried-steak.html">steak</a>. I added ketchup later. This is something my dad made for me often as a kid, especially for breakfast. He was basically my personal short order cook when it came to breakfast. My dad worked in the restaurant industry for years before I was born. He was a store manager of the Frisch's Big Boy in Richmond, IN. He was also the president of the National Restaurant Association, or something like that, or so, I've been told.<br />
Do you have a favorite thing that a parent or grandparent used to cook for you on a consistent basis? <br />
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-14937441526955716292018-09-20T08:39:00.000-07:002018-09-21T12:36:09.759-07:00Fried SteakI buy meat when it goes on sale or "Manager's Special" at the grocery store and throw it in our freezer. I couple weeks ago, I found a package of two steaks for a little over $6. I decided on Sunday to defrost them and make them for dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8SL_i2Q7diAeEZARBFBYfLEZiMiRXp5Af8XIVg5E12a_u7oVaBJoCLwePg7jw-z5hFdAhdNFsvKXuT0qouxjPcs5dCKyIKwMJ9QYizwGvy3a-cdsZPO-CD9EOKsmPbVBc08NXlb0nNhC/s1600/20180916_212537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8SL_i2Q7diAeEZARBFBYfLEZiMiRXp5Af8XIVg5E12a_u7oVaBJoCLwePg7jw-z5hFdAhdNFsvKXuT0qouxjPcs5dCKyIKwMJ9QYizwGvy3a-cdsZPO-CD9EOKsmPbVBc08NXlb0nNhC/s320/20180916_212537.jpg" width="320" /></a></div>
Ingredients:<br />
Steaks- As many as you need. I had two large. We probably could have shared one they were so big.<br />
Garlic Pepper<br />
Seasoned Salt<br />
Worcestershire Sauce<br />
Olive Oil or Vegetable Oil <br />
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I placed the steaks on a cookie sheet with edges to keep every thing "clean" on the counter. I had to defrost these in the microwave, and that's why they look a little brown on the edges.<br />
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Sprinkle on a good amount of the Garlic Pepper and Seasoned Salt. Just a few shakes of the Seasoned Salt is enough. I tend to use a TON of Garlic when I cook!<br />
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Then, pour on about 1/4-1/2 cup of Worcestershire Sauce. Let sit for a few minutes. While doing this, put a skillet on the stove on medium heat. <br />
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To get the seasoning and Worcestershire Sauce flavors in faster, start poking with a fork or pokey meat mallet. I went with a fork this time. Don't be gentle! Do this multiple times until you can see that fork holes in the meat.<br />
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After poking, flip the meat over on the tray. Let rest for a few minutes.<br />
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Add more of the seasonings and start poking with the fork again.<br />
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After you feel you have sufficiently poked the steak and gotten the seasonings through the steak, pour about 2 tbls of oil into your hot pan. Let that heat up for about a minute or two.<br />
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Stick a steak in your pan. Be careful that the pan isn't too hot. Even though you want to get a good initial sear on the steak, if the pan is too hot, the seasonings will burn. This is what happened to me when cooking this steak. I had the heat a little above medium, and the pan got too hot. Cook the steak on this side for about three minutes.<br />
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Flip the steak over, and let cook for another three to four minutes, depending on how done you want your steak. This steak cooked to about medium.<br />
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When the steak is cooked to how you want it, put it on a plate and let it rest for a few minutes. Since both of my steaks didn't fit in my pan, the first one rested while I cooked the second one.<br />
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This is the second steak cooking. You can definitely tell by the look of my pan that it was originally too hot. I also put the left over seasonings and Worcestershire sauce from the cookie sheet in the pan with this steak, and that burned to the pan a little. <br /><div class="separator" style="clear: both; text-align: center;">
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Let the second steak rest a little too before cutting and/or serving it. The steak itself was not burnt. It was the seasoning. If that bothers you, the seasonings can always be scraped off. Honestly, I like things a little well done.<br />
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Serve with your favorite sides! I served this with green beans and fried potatoes. I'll share how I made fried potatoes in a future blog.<br />
That brings me to a different topic: Food doesn't need to be perfect! My husband has always worried that he is going to ruin something if he doesn't follow a recipe exactly. I, on the other hand, am pretty experimental with food. A dash of this, a pinch of that, never bothers me. What's the worse that can happen? You have to order pizza or make a can of soup instead? Remember, it's just food. I'm not saying to be wasteful. Not at all. I'm just saying, don't be afraid to try new things in the kitchen! <br />
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-3583000838830411532018-09-18T06:00:00.000-07:002018-09-21T12:37:36.428-07:00Pizza BurgersLast week, I bought 5lbs of ground beef. I decided to freeze it in 4 parts. Last night, I decided to make Pizza Burgers with the meat. I decided to make these Keto friendly, even though I added ravioli as my side to go with them. These are super easy to make!<br />
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Ingredients: <br />
1lb Ground Beef (I used about a pound and a quarter.) <br />
1/2 Cup Almond Flour<br />
1/2 Cup Mozzarella<br />
1 tsp Basil<br />
1 Tbl Dried Onion<br />
2 Tbl Italian Seasoning<br />
2 Eggs<br />
Pinch of Salt<br />
Pinch of Pepper<br />
1 Jar Pasta Sauce<br />
Shredded Mozzarella for Garnish<br />
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In a large mixing bowl, put the ground beef, almond flour, 1/2 cup of cheese, seasonings, and eggs. Use your hands to mix them together. <a href="https://www.facebook.com/PechinsPizzaOfTheWeek/videos/555922321505045/">Here's a video of me doing this.</a><br />
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Don't over mix. Let the meat mixture rest for a few minutes. While doing this, heat a skillet on medium heat.<br />
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Form into patties, I did 3 inch sliders, about a half inch to one inch thick. Place into the skillet hot skillet. </div>
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Cover the skillet. If you don't have a lid that fits the skillet, use a metal pizza pan! I set a timer for 5 minutes at this point. Keep an eye on the burgers and make sure they aren't burning. <br />
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When the timer goes off, flip the burgers over. Make sure the have that nice brown burger crust. After they are flipped, put the lid or pizza pan back on and let them cook for 4-5 more minutes. Using the lid makes sure the burgers are cooked through. This is especially important when using the eggs and the flour.<br />
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After they are done, place on a plate lined with paper towel to collect the grease. As you can see from the picture, my second batch was a little smaller, and I cooked them a little too long.<br />
Plate with your sauce and cheese. After I put the sauce and cheese on the, I zapped them in the microwave for about 30-60 seconds to warm the sauce and melt the cheese. <br />
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To make this more Keto friendly, you could use Zoodles as a side or riced cauliflower. I happened to have cheese ravioli in my freezer, so, that is what I served with it. This meal is an easy week night meal. It's also delicious. <br />
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com1tag:blogger.com,1999:blog-6470286803655560096.post-20717507918950287852018-09-13T07:30:00.000-07:002018-09-13T07:30:02.604-07:00Chicken Enchilada SoupDo you ever have leftovers of meat and don't know what to do with them? This weekend, my mother in law sent me home with cooked chicken breasts and legs. I decided on Sunday to use them in a soup! I had a Enchilada seasoning packet, and decided that's what I would do with it!<br />
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Ingredients:<br />
1-2 Cups Shredded Chicken (Doesn't need to be exact.)<br />
1 Enchilada Seasoning Packet (You can usually find these in the seasoning aisle or Mexican section at the store.)<br />
2 Cans Rotel Diced Tomatoes and Chilies (I buy store brand!)<br />
1 Can Diced Tomatoes and Onions<br />
1 Tbl Crushed Garlic<br />
2 Cups Tomato Juice<br />
1 Cup Brown Basmati Rice<br />
1 Box Container Chicken Broth (Or Chicken Bone Broth)<br />
1 Medium/Large Onion Diced<br />
8-10 (About) Baby Carrots Cut<br />
1 Stalk Celery Chopped<br />
2 Tbl Olive Oil<br />
Shredded Cheese and Sour Cream for Garnish<br />
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First, heat your pan to medium heat and add the olive oil. Then, add the rice, carrots, onion, celery, and garlic to the pan. </div>
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Cook until the onion is translucent and the carrots are getting almost fork tender.<br />
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These are the HUGE pieces of chicken that my mother and law sent me home with after dinner on Saturday. <br />
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While the veggies and rice are browning, remove the skin from the chicken and took the meat off of the bone. Then, do a course chop through the chicken to get it into bite size pieces. </div>
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Pour the entire container of broth into the veggies and rice. Add the 2 cups tomato juice, cans of Rotel, and the can of diced tomatoes and onion. Bring this to a boil. Then, bring it down to a simmer. Set a timer four 25 minutes. During the 25 minutes, stir occasionally to make sure nothing is sticking to the bottom of the pan. After the 25 minutes, add the chicken and the Enchilada Seasoning Packet. Let simmer for another 10-15 minutes. This is to help get the rice tender. You can always taste in this 10-15 minute time frame to see if the rice it cooked. Add the shredded cheese and sour cream before serving. You can also serve with tortilla chips for something crunchy!</div>
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This turned out really good, but pretty spicy! If I make this again, I will make sure I get the correct spice level on the Enchilada Seasoning Packet. The one I had came out of a box of other seasoning packets and didn't really have the level of heat listed on it. This would be one of those perfect soups for a cool Fall day. I know those will be coming soon! <br />
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-82483933117743342322018-09-11T10:33:00.000-07:002018-09-12T08:40:54.704-07:00BBQ Boneless Port Ribs in the Instant PotPeople have been telling me to "Try ribs in the Instant Pot! You'll love them!" So, I finally decided to try some. I ended up buying boneless pork ribs. They were huge! There were four. I only ate one and my husband only ate one. <br />
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Ingredients:<br />
2lb Pork Ribs, Boneless<br />
1 Cup Peach Mango Fruit Sauce (From Costco. You could probably sub marmalade Preserves.)<br />
1 Cup Ketchup<br />
1/2 Cup Worcestershire Sauce<br />
1 Tbl Crushed Garlic<br />
1 Cup Vinegar (I used white. You could probably use apple cider.)<br />
Seasonings of Choice: Basil, Onion Powder, Rustic Herb, Seasoned Salt, Pepper, Don't be afraid to experiment with your favorites! <br />
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Place the meat on the meat rack in the Instant Pot. Pour in all of the ingredients on top of the meat.<br />
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After getting the ingredients in the Instant Pot, Cook on High Pressure for 10 minutes. Let the Instant Pot naturally release for about 5-10 minutes, then, release the pressure. </div>
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See how big these were?!</div>
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Set oven to Broil at 500 degrees. Take the ribs out and place on a cookie sheet. Add the sauce from the bottom of the Instant Pot. Place in the oven for 8-10 minutes. Make sure to watch them that there are not burning. Some ovens are hotter than others. </div>
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Finished Dish with Sides</div>
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Serve with your favorite sides! I served these with seasoned potatoes and <a href="http://pechinspizzaoftheweek.blogspot.com/2012/09/three-bean-salad-or-as-many-beans-as.html">Three Bean Salad</a>. </div>
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I really enjoyed this meal! If I do it again, I may try to make the "BBQ" sauce on the stove ahead of time to give the flavors more time to meld together. I could have also mixed the ketchup and the Peach Mango Sauce before hand. That's the difference between the Instant Pot and the Slow Cooker. The Slow Cooker gives the sauce more time to linger together. These still turned out delicious! What kind of sauce do you like on your ribs? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-89356363214915422502018-09-06T06:00:00.000-07:002018-09-12T08:39:53.623-07:00Chicken Thighs with Vegetables This week, Meijer has chicken thighs at .79 a pound! I decided to buy a big package. I divided them into packs of two and froze them. I held back two to cook in my Instant Pot.<br />
This is what I made!<br />
<br />
Ingredients: <br />
2 Chicken Thighs (These are defrosted. May need more time to cook if frozen.)<br />
1 Can Cream of Chicken<br />
2-3 Large Red Potatoes Cut into Bite Size Pieces<br />
1 Small Yellow Onion Cut into 6th's<br />
2 Large Celery Sticks Chopped<br />
2 Cups Chopped Carrots<br />
1 Can Chicken Broth<br />
Seasonings of Your Choice: Garlic Powder, Seasoned Salt, Basil, Citrus Herb and Rustic Herb from Tastefully Simple, Ranch Seasoning Packet, Italian Seasoning, anything you like!<br />
<br />
Place the Chicken on the on the meat rack in the Instant Pot. Place the veggies on each side of the chicken. Dump in the can of Cream of Chicken. Fill the can from the Cream of Chicken with chicken broth. Stir with a spoon to get the rest of the soup off the sides of the can. Dump into the pot. Season with your favorite seasonings. Don't be afraid to experiment! I used Garlic powder, Citrus Herb, and Rustic Herb. <br />
Cook on High Pressure for 10 minutes. I let the Instant Pot sit for about 5 minutes before doing the quick release with the pressure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wOVeME0_5sj98NLATPWon0zO8PzItSjI7EHGzhzByfdAiDv_Ehu_m0xKlnYUC5kmuCwuQSfd_jRh33oUsq9MdjDsaIEP2vWdKad1I1izyx49YNfa1HmT3mByhMDGwhbLuERR7C3ya1Bq/s1600/20180904_211754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wOVeME0_5sj98NLATPWon0zO8PzItSjI7EHGzhzByfdAiDv_Ehu_m0xKlnYUC5kmuCwuQSfd_jRh33oUsq9MdjDsaIEP2vWdKad1I1izyx49YNfa1HmT3mByhMDGwhbLuERR7C3ya1Bq/s320/20180904_211754.jpg" width="320" /> </a></div>
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This dinner came out so delicious! The chicken came out so juicy! The veggies were perfectly done. This has been one of my favorites that I've made so far with the Instant Pot. Chicken is not one of my favorite meats, but it always comes out of the Instant Pot so juicy. The Instant Pot is starting to change my mind on how I feel about chicken. </div>
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Do you have an Instant Pot? What's your favorite meal that you've ever made in it? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-77316895993625308302018-09-03T08:30:00.000-07:002018-09-12T08:44:19.557-07:00Easy Keto MeatballsI wanted to have meatballs one night, but most meatballs include some kind of bread crumbs in them. I decided, I would start making them Keto/Low Carb friendly!<br />
Here's how I made them! <br />
<br />
Ingredients: <br />
1 Roll Mild Sausage<br />
1 Tbl Italian Seasoning<br />
1 Tbl Garlic Powder (Or the real thing minced!)<br />
Pinch Season Salt <br />
<br />
Put all of the ingredients in a mixing bowl. Take off your rings, watch, bracelet, whatever you are wearing, and was your hands and dry them. Put your hands in the ingredients and squish them together! Be careful not to over mix. <br />
Heat a skillet to medium heat on the stove. Start rolling quarter size, golf ball size, or buckeye sized balls out of the sausage mixture. Place in the skillet.<br />
Cook until bottom side is brown. Turn over to brown other side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHVarn0fdmjiCQ9L0siF1g4EksRnASAnaf-BUHmxoYDad2bd3NvjERoM7OY94ib0GF6s2ZVyKqAEoinFHT5ypa_7ncN-WdS38la5RdF_eqY4fXp8C5YFNIivXc3QhsujG28kz2rnkJmFS/s1600/20180828_193959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHVarn0fdmjiCQ9L0siF1g4EksRnASAnaf-BUHmxoYDad2bd3NvjERoM7OY94ib0GF6s2ZVyKqAEoinFHT5ypa_7ncN-WdS38la5RdF_eqY4fXp8C5YFNIivXc3QhsujG28kz2rnkJmFS/s320/20180828_193959.jpg" width="320" /></a></div>
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Still a bit pink! </div>
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Cover with a lid for about 5 minutes and let them cook. Make sure to check that they aren't burning. </div>
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Turn to another "side" if necessary. Make sure it is completely cooked. </div>
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These look done! </div>
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When they look done, removed them from the skillet and let them rest. Letting them rest keeps them juicier. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ6M-4z1yFHguob9ELYbasPpRNDVhPPPJeWKssHCUDI0V2zQDSdtz4rhy_Ylvcu9ps8bTlvZv3ad5RJJaqba7n_QjOn1MUozXM_wfOIwlF2alKR0TieOslqV9hqDedohUQPhO2lCM2ee9/s1600/20180828_195121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ6M-4z1yFHguob9ELYbasPpRNDVhPPPJeWKssHCUDI0V2zQDSdtz4rhy_Ylvcu9ps8bTlvZv3ad5RJJaqba7n_QjOn1MUozXM_wfOIwlF2alKR0TieOslqV9hqDedohUQPhO2lCM2ee9/s320/20180828_195121.jpg" width="320" /><span id="goog_1422219961"></span><span id="goog_1422219962"></span></a></div>
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I ended up adding these to my <a href="http://pechinspizzaoftheweek.blogspot.com/2015/12/creamy-potato-soup.html">Potato Soup</a> with a little cheese. It was so tasty!</div>
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What meal would you add these meatballs? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-58631262801205751502018-08-31T08:28:00.000-07:002018-09-12T08:38:51.430-07:00Fathead Pizza Dough for the Carb Counters!I've been counting carbs since February. In that process, I've lost close to 20lbs! I was really strict about it for almost 3 months, but then, I went to Disney, worked out of town for a couple weeks, went to Dallas, and then, went to Disney again. The fact that I have kept the weight off has been a miracle in itself! I have been trying different ways to eat pizza, because we all know that pizza and tacos are my two biggest down falls! Fathead Pizza Dough recipes have been floating around the internet and Pinterest for a while now. This is the way I made it for dinner last night.<br />
<br />
Ingredients:<br />
1 1/2 Cups Mozerella<br />
2 Tbls Onion and Chive Cream Cheese<br />
3/4 Almond Flower<br />
1 Egg (Large)<br />
Italian Seasoning and Garlic Seasoning<br />
Cooking Spray <br />
Pasta Sauce<br />
1-3 Cups Mozzarella for Topping- Depends how much you love cheese! <br />
Pizza Toppings!<br />
*Preheat Oven to 425 Degrees<br />
Prep time: 5-15 Minutes- Depends on your numbers of toppings. <br />
First, stick the Mozzarella and cream cheese in a microwave save bowl and zap for a minute. Take out and stir. Then, stick in for 30-60 more seconds and make sure it is completely melted. Remove from microwave and stir again.<br />
Next, add your almond flour and egg. Stir until incorporated. This will look like a dough.<br />
Because I used the Onion and Chive Cream Cheese, I did not add any extra seasonings to this mixture in the bowl. If you want to, you can.<br />
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<div style="text-align: center;">
Pressed on Oiled Pizza Pan</div>
Next, on an oiled pizza pan, put the dough. I used sprayed canola oil on
my hands to spread. I've also been told, you can use water on your
hands, and it won't stick. I did not try this theory.<br />
Shake the garlic and Italian seasonings onto the dough to taste. (I like a lot!) Poke multiple times with a fork to help prevent air bubbles. Place in the oven.<br />
Cook for 8 minutes, and then, check on it. If it looks pretty brown or close to done, take it out. If not, cook 2-4 more minutes. I probably could have taken this out at the 8 minute mark with no issue, but I left it in for 10 minutes. <br />
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At this point, you can start adding your toppings! </div>
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I added pasta sauce, Roma tomato, sliced onion, drained canned mushrooms, and cooked bacon pieces. Feel free to be CREATIVE with your pizza!!! After that, I put the cheese on top.<br />
After toppings are added, place the pizza back in your oven. Cook 10-12 more minutes, or until the cheese is all melty. <br />
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Pizza's done!!! </div>
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After it is done, slice the pizza and serve! Some people cut in squares, some people do the triangle look. </div>
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This turned out so delicious, I ate 3 pieces!!! The edges did a little dark. I could have taken it out in the initial cook time at 8 minutes instead of 10, but I don't mind things a little well done, especially when they involve cheese. This definitely fulfills my pizza craving in a low carb option! There are options for making the toppings even lower carb, but I will have to do some experimenting with those. </div>
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I realized that I'm a little weird, because not everyone put the cheese
on top of the toppings. They put the toppings on top of the cheese.
Which way do you top your pizza? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-74019467411800098202018-08-29T08:30:00.000-07:002018-08-30T14:31:31.827-07:00Cauliflower Pizza Crust- Second Try!!! I made a post quite a few years ago about trying to <a href="http://pechinspizzaoftheweek.blogspot.com/2013/08/cauliflower-pizza-crust-experiment.html">make a cauliflower pizza crust</a>. It basically turned into a casserole.<br />
I've being using the Keto diet as a guide for eating since the end of February. I decided to try the cauliflower pizza crust one more time!<br />
Ingredients:<br />
1 Bag FROZEN Riced Cauliflower (Yay for modern conveniences!!!)<br />
2 Eggs<br />
1 Cup Shredded Mozzarella Cheese<br />
1/2 Cup Parmesan Cheese <br />
1 Tbl Garlic (Minced, Powder, whatever you prefer!) Plus a little more for later. <br />
1/2 Tbl Italian Seasoning<br />
2-3 Tbl Olive Oil<br />
Your preferred pizza toppings!!! <br />
*Preheat Oven to 375 degrees.<br />
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The biggest problem I've had with the cauliflower crust is getting the cauliflower dried out enough to actually bake to a crispy crust.</div>
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First, if the frozen cauliflower is in a microwave steam bag, cook it in the bag according to instructions. After it's cooked, take it out of the microwave. Line a strainer with a few STRONG paper towels, you don't want to have paper towel in your crust! OR you can use a cheese clothe, or clothe made for straining. Pour the cauliflower out of the bag into the towel lined strainer. Walk away. Give it a few good minutes to cool off a little. Plus, some of the water will later start straining out. <br />
DON'T BURN YOURSELF! :-) That's from personal experience! After given a good 5-10 minutes to sit in the strainer, grab the sides of the towels and start squeezing the water out. Put some muscle into it! The dryer the better!!! </div>
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Once it's been squeezed so much, that no more water is coming out, walk away a few more minutes and try again. After that, if no more water is coming out, throw it in a mixing bowl or Kitchen aid mixer. </div>
Start adding the other ingredients. Your eggs, cheese, and seasonings. NOT THE OLIVE OIL. Save that for <a href="http://pechinspizzaoftheweek.blogspot.com/2012/05/crust-trick.html">the Crust Trick</a>. (We are subbing the Cauliflower Crust for the Pillsbury one. I think you get the point!) <br />
In a bowl, mix garlic and olive oil. Then, take a cooking brush, and rub the mixture on the pizza pan.<br />
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I think I cooked it for about 20 minutes. I just kept watching and waiting for it to get a little less than done. <br />
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After doing this, take the crust mixture and start pressing it out onto
the pan. Press it to desired size or to the edges of the pan. Put the
crust in the oven, and start cooking. <br />
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Cooking Away!</div>
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When the crust gets close to the desired amount of crispy goodness, but not completely done, take it out to add toppings. </div>
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We add marinara, cheeses, bacon, pepperoni, black olives, all of the good things! Put the pizza back in the oven to cook for 11-15 more minutes, or until the toppings are warm and the cheese is bubbling and melty. </div>
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We liked this attempt at cauliflower pizza crust better then my first attempt, but we also thought it still wasn't exactly pizza. I could have cooked it a little longer in the oven before adding toppings, and maybe at a lower temperature, so the edges wouldn't burn. </div>
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I will definitely try making this again! </div>
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What's your favorite pizza crust recipe? Have you tried to make cauliflower pizza crust before? What was the result? </div>
<br />Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-27780736081892825352018-08-27T10:00:00.000-07:002018-08-30T13:50:24.981-07:00Soup for Dinner? Ian and I often joke about soup for dinner because of <a href="https://www.youtube.com/watch?v=MCGNyiTN1Hg">this Youtube Video from Mr. Arturo Trejo</a>.<br />
In our family, Ian is ALWAYS O.K. with canned soup for dinner, but I on the other hand, prefer home made. I've been on a canned soup kick lately, and here's something we had for dinner this week. It's SOUPER easy! (See what I did there?!?!)<br />
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Ingredients: <br />
1 Can Bean with Bacon (I prefer Campbell's.)<br />
1/2 Bag Baby Carrots (You can choose which cooked veggie you want to add!) <br />
2 Tbl Butter <br />
Seasonings- Garlic, Salt, Pepper, Tastefully Simple Rustic Herb, Anything you like. <br />
1 Large Cooked Chicken Breast (I used leftovers from My <a href="https://pechinspizzaoftheweek.blogspot.com/2018/08/easy-instant-pot-chicken.html">Instant Pot Chicken Recipe</a>.)<br />
Shredded Cheese (I used Sharp Cheddar.) <br />
I added a cheddar biscuit on the side. Feel free to add a bread or crackers.<br />
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Doctored Up Soup</div>
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Put the carrots in a covered microwave safe dish. Add butter and preferred seasonings. Cook for 8-10 minutes until soft or fork tender. </div>
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Cook the soup according to can instructions on the stove. </div>
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Shred up the precooked chicken. </div>
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In a bowl, add chicken, carrots, and soup. Add shredded cheese to taste. </div>
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I added our left over cheddar biscuits to ours! It was delish! </div>
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Tell me if you like this or have ever done this! </div>
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What are your family's easiest quick fix meals that you love? </div>
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Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-1459662777897318182018-08-23T13:31:00.000-07:002018-09-12T11:37:55.888-07:00Instant Pot Pork Chops with Green BeansWant a quick and easy dinner with pork chops? My husband found a huge package for sale in the meat section, and we divided them into baggies of 2. That way, we could defrost as needed. That also saves us money!<br />
Also, this recipe reminds me of Green Bean Casserole! If you like that, you'll love this! <br />
I made this on a whim, and decided that I wanted to document it AFTER I starting eating it. Oops! That's why the pic may look a little less appetizing! <br />
This is also a variation on my <a href="http://pechinspizzaoftheweek.blogspot.com/2018/08/easy-instant-pot-chicken.html">Instant Pot Chicken Recipe</a>! <br />
Ingredients:<br />
2 Pork Chops<br />
1 Can Cream of Mushroom<br />
1 Package of Ranch Seasoning<br />
2 Cans of Green Beans Drained<br />
1/2 Can of Milk (Or Lactaid)<br />
Crunchy Fried Onions<br />
Seasoning to Taste- Garlic, pepper, salt.I usually add some kind of seasoning, especially garlic powder! <br />
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Worse Blog Picture EVER! </div>
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But it was delicious!</div>
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First, put the wire rack in the Instant Pot. Then, put half of the packet of ranch seasoning on top of the pork chops. After that, split cream of mushroom soup on top of the pork chops, and spread it out a little. Then, add the milk to the can, and if there's soup left in the can, still a little. Pour that on the top. Then, add the two cans of green beans, one of each side of the rack. (The sides that don't have the handles.) Add the rest of the ranch seasoning. Add garlic powder, salt, and pepper to taste. I LOVE Garlic, and tend to go heavy on that, but we don't add much salt to our dishes. We both are on low/no salt diets. </div>
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Cook on High Pressure for 12 minutes. (These will be well done. You can always go a minute or two less.) </div>
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These will come out fork tender! </div>
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Take the rack out and set aside. </div>
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Take the pork chops out to rest on a plate. </div>
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Still the green beans and cream of mushroom soup in the pot. </div>
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To plate, place the pork chops, and then, add the soup/green bean mixture on top. </div>
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Sprinkle the fried onions on top! </div>
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Serve!!! </div>
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Let me know if you try this recipe, and what you think! Do you have a favorite pork chop recipe? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-40584320225476611602018-08-22T13:03:00.000-07:002018-09-12T11:37:23.817-07:00Easy Instant Pot Chicken Ingredients:<br />
1-2lbs FROZEN Chicken Breast<br />
1 Can Cream of Chicken Soup (I used Campbel's Heart Healthy Cream of Chicken.)<br />
2 Tbl of Butter<br />
1/2 Can of Milk (Or Lactaid.) <br />1 Pkt Ranch Seasoning<br />
If you like extra seasonings like garlic, feel free to add to taste. I added a little garlic to it. It did turn out a little on the salty side for us, but I don't add much salt to things.<br />
1 Package of you Favorite Frozen Veggies (I used frozen Stir Fry Veggies.)<br />
2 Tbl Olive Oil<br />Shredded Cheese to Taste (I used Sharp Cheddar.)<br />
*I added a cheddar biscuit, because they are DELICIOUS!!! <br />
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Instant Pot Chicken</div>
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First, I put my wire rack in my Instant Pot and put the chicken on it. The chicken was 2 LARGE breasts and one mini breast in this pack. It had started thawing, but was still mostly frozen. I put half of the packet of ranch on top of the chicken. I put the can of soup but putting half on one side and half on the other, and tried to spread it over the chicken a little. Then, I added the rest of the seasoning. I added a about a quarter to a half can of milk, to get the rest of the soup out of the can. Added the butter.</div>
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I pressure cooked on HIGH for 13 minutes. </div>
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I cooked my frozen veggies in a separate pan on the stove in some olive oil. You can just add to the Instant Pot with the chicken, but they will come out a little on the mushy side. </div>
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I plated with shredded cheese on top and a biscuit. I also added the soup "gravy" from the Instant pot on top the chicken and veggies. </div>
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Please tell me if you enjoyed this recipe! <br />What's your favorite Instant Pot Chicken Recipe? </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-52089856221693591652018-03-14T07:34:00.000-07:002018-09-12T08:42:16.971-07:00Keto Cream Soup BaseI've been doing the Ketogenics diet! I have been missing a few things, and one of the big ones was cream based soups! I started experimenting and made up my own recipe.<br />
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<span style="font-size: x-small;">Broccoli, Chicken, Onion, and Shredded Cheese </span></div>
Basic Ingredients:<br />
1 Brick Cream Cheese<br />
1/2 Cup Kerry Gold Butter<br />
1 Cup Sour Cream<br />
1 Box Chicken Stock (32oz)<br />
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Extra Ingredients for Flavor: <br />
1 Tbl Tastefully Simple Artichoke Spinach Seasoning<br />
1 Packet Ranch Seasoning<br />
Garlic Powder<br />
Salt and Pepper to Taste: Be careful! The cream cheese is already pretty salty. I would taste before adding more.<br />
Marinated Artichokes, Chicken Breast, Broccoli, Ground Beef, Onion, Cheese, Mushrooms, shredded cheese and crumbled bacon for garnish, anything you feel like adding to it!<br />
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First, put the broth and butter in a sauce pan, and heat until almost boiling. Then, cut the cream cheese into cubes and put those in. After the cream cheese starts warming up and melting, add the sour cream. I add my seasonings in at this point. Whisk everything together until it's all melted and combined. Then, put in your favorite meats and veggies. I've made this twice this week. Once with chicken and broccoli. Once with artichokes. It's been delicious!!!<br />
It doesn't get quite as thick as a soup with added flour, but it does thicken a little as you let it simmer. This soup base has been a great addition to my keto plan!
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-23400804125091833272017-10-10T10:40:00.002-07:002017-10-10T10:40:45.423-07:00TASTY Cream Corn Chowder!<div class="separator" style="clear: both; text-align: center;">
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<br />
I am always in search of the perfect Corn Chowder recipe! I have loved Corn Chowder for a long time. After we went to Boma in Disney World, I have been on a quest to make something that is even close to that recipe. <br />
This is one that I made up!<br />
<br />
Ingredients: <br />
1/2 lb- Ground Beef Browned<br />
1 Chopped -Yellow Onion Cooked with the Ground Beef<br />
2 Cups - Vegetable Broth<br />
4 - Small Russet Potatoes Peeled and chopped into bite size pieces.<br />
2 - 15.25oz Cans of Yellow Sweet Corn, drained<br />
7oz -Sweetened Condensed Milk (or about a half of a 14oz can)<br />
1 Cup- Sour Cream<br />
1 Tbl Spoon Butter <br />
Salt- To taste<br />
Pepper- A Lot *or to taste.<br />
Pepper Garlic- about a half table spoon.<br />
Onion Powder- about a t-spoon.<br />
Bacon- Chopped for Garnish<br />
Shredded Cheese- For Garnish<br />
Takes about 45 minutes to an hour to make. <br />
<br />
Makes 6-8 servings, depending on how heavy handed you are with the soup ladle. <br />
<br />
I used a Pamper Chef Rock Crock. It can go from microwave, to stove, to oven without having to change dishes.<br />
I put the potatoes and veggie broth into the microwave in the Rock Crock with the lid on it. I cooked them about 12 minutes, or until fork tender. I checked them around the half way point and stirred them.<br />
When those were cooked, I moved them to the stove, and put them on medium heat. I added the ground beef with onion, the seasonings, sweetened condensed milk, sour cream, and butter.<br />
I brought this up to a boil, and then, took it down to a simmer. I let it simmer for about 20 minutes, or while I cooked the bacon in the Deep Ridge Baker (from Pampered Chef) in the microwave. It takes about 6 minutes per round of bacon. I did three rounds. That makes the simmering time around 20 minutes.<br />
I dished the chowder into bowls and added the cheese and bacon.<br />
It was SO DELICIOUS!!! Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-66004089310353499182016-07-20T10:31:00.000-07:002016-07-20T10:31:54.549-07:00Hamburger Chowder Ingredients<br />
1 lb Ground Beef (3lb Package is what I use start for multiple meal prep.)<br />
1 Chopped Onion (2-3 Medium Onions is what I use start for multiple meal prep.)<br />
1 Can Corn<br />
1 Can Green Beans<br />
2 Cups Beef Broth<br />
2-3 Tbs. Flour<br />
4 Tbs. Butter<br />
1 Cup Milk (or Lactaid or Milk Substitute) <br />
1-2 Tbs. Garlic Powder<br />
1/2 tsp. Seasoned Salt <br />
Salt/Pepper to Taste<br />
Worcestershire Sauce to Taste (About a table spoon)<br />
Basil to Taste (About a teaspoon)<br />
I like to do as much meal prep at the beginning of the week as possible, so, by mid week, I need to do very little. I buy 3 lb packages of ground beef. I chop my onions. I brown the ground beef with the onions until all are fully cooked. Then, I drain off they extra grease. <br />
Then, I take about a third of the browned meat and onion to do this recipe. The rest, I use for <a href="http://pechinspizzaoftheweek.blogspot.com/2012/06/pechins-taco-meat.html">tacos</a>, <a href="http://pechinspizzaoftheweek.blogspot.com/2012/05/chili-my-favorite-food.html">chili</a>, <a href="http://pechinspizzaoftheweek.blogspot.com/2012/07/pechin-italian-meat-sauce.html">spaghetti sauce</a>, and <a href="http://pechinspizzaoftheweek.blogspot.com/2012/07/mr-charlie.html">other recipes</a>. I store it in the fridge for the week or freeze it for later.<br />
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<br />
After my ground beef and onion are drained, I put them back in my pan. I drain my corn and green beans and add them to the beef and onion. Then, I add the butter to melt with it. I put in the flour. The average time flour takes to cook is about 10 minutes. I give it a 2 or 3 minute start. Then, I pour in the beef broth. I let it heat up to a simmer. I let it simmer for about 4-6 minutes, helping the flour cook through. While it's simmering, I add my garlic powder, to taste. I like A LOT of garlic. I also add a little bit of salt and a lot of pepper. Always feel free to experiment! I add things like basil (fresh or dried chopped), seasoned salt, and Worcestershire says to it also to taste. <br />
After it has simmered for 4-6 minutes, I add the milk. I let the come up to a simmer also. <br />
These is a pretty easy meal for a week night, especially if the ground beef is already cooked.<br />
My husband really likes this meal.<br />
Other vegetables would really go well in this dish! Carrots, potatoes, and celery would also work in this dish.<br />
I served this with Rye Bread and butter. It was delicious! <br />
<br />Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-24164833359861194012016-02-01T10:48:00.000-08:002018-09-12T11:43:38.296-07:00Chicken and Noodles: Comfort Food the way Mom makes it! <div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
Ingredients</div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
3 Boneless Chicken Breasts or Tenders (I used tenders.)</div>
<div style="text-align: left;">
1 Package Reames Egg Noodles (Found in the Freezer Section of the Store)</div>
<div style="text-align: left;">
2 Tbl Olive Oil</div>
<div style="text-align: left;">
2 Tbl Worcestershire Sauce</div>
<div style="text-align: left;">
1-2 Tbl Garlic Powder</div>
<div style="text-align: left;">
1/2 tsp Dried Basil</div>
<div style="text-align: left;">
1/2 Cup Milk (I used Lactaid)</div>
<div style="text-align: left;">
3 Tbl Unsalted Butter</div>
<div style="text-align: left;">
3 Tbl Flour (I used White Wheat, but white and wheat flours work also.) </div>
<div style="text-align: left;">
4 Chicken Boullion Cubes </div>
<div style="text-align: left;">
6 Cups Water </div>
<div style="text-align: left;">
Salt and Pepper to Taste</div>
<div style="text-align: left;">
Prep and Cook Time: 45 Minutes </div>
<div style="text-align: left;">
*I also prepare mash potatoes to go with my noodles. I think it's a northern Indiana idea. </div>
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<div style="text-align: center;">
Fill a 7-8qt soup pot about half way with water and boil. This is about 6 cups.</div>
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<div style="text-align: center;">
While that is working towards boiling, add the Bouillon cubes and olive oil. </div>
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When the water is boiling, add the chicken and the Worcestershire. I used frozen chicken tenders. I've also used frozen chicken breasts before. Boil those for about 10-15 minutes, then, remove and set aside. You don't want to over cook the chicken.<br />
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<div style="text-align: center;">
I usually leave the chicken on a cutting board. </div>
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Put the Reames Egg Noodles (THE BEST KIND TO USE!!!) in the pan to start their 20-30 minute cooking process. It depends how tender/al dente you like your noodles.<br />
*This is not a sponsored post for Reames!!! They are just my favorite noodles and have been since I was a child! They are what my mother used! <br />
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<div style="text-align: center;">
Make sure they come to a boil. This will take a few minutes, since the noodles are frozen! </div>
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<div style="text-align: center;">
Cut up the chicken into bite size chunks while the noodles are cooking. </div>
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<div style="text-align: center;">
After the noodles cook for 15-20 minutes, add the chicken back to the pot. </div>
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<div style="text-align: center;">
Put the flour in a small bowl. </div>
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<div style="text-align: center;">
Add the milk and some ground pepper. </div>
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<div style="text-align: center;">
Whisk the flour and milk mixture together. </div>
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<div style="text-align: center;">
Add the basil, butter, garlic, and salt and pepper to the noodles. Mix these together. </div>
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Pour the flour mixture in with the chicken and noodle mixture and stir it in. </div>
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Simmer on medium low heat while stirring occasionally for ten minutes to cook the flour. In this time, the broth will start to thicken. </div>
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While the chicken and noodles are simmering, I whip up some instant mash potatoes! I do make real mash potatoes often, but sometimes, I've just gotta do the instant! I add tons of butter to them and let it melt! </div>
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As I was mentioning before, we put our Chicken and Noodles right on top of our mashed potatoes. It's awesome! This comfort food has been one of my favorites for a while! It took me a couple years to perfect it, because my mom never gave me an "official" recipe for it. She would just make it! I've done this using a whole chicken and boiling it for stock instead of the bouillon. There are lots of ways to change it up, and it will still taste amazing! <br />
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-88212272159765613042016-01-05T14:33:00.000-08:002016-01-05T14:33:06.899-08:00Tomato Basil Pasta: A Quick "Dump" Meal for a Week Night<div class="separator" style="clear: both; text-align: center;">
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Dump Pasta Ingredients</div>
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Ingredients List</div>
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4 Servings Pasta (Any Kind You Like! I used Angel Hair) </div>
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1 Can Diced Tomatoes</div>
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1 Can Diced Tomatoes with Garlic and Basil</div>
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1 Parmesan Cheese ("Shaky" or a Brick. I used both.)</div>
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1-3 tsp Garlic Powder to Taste</div>
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1-3 tsp Italian Seasoning to Taste</div>
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1/4-1tsp Basil to Taste</div>
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2-3 Tbl Olive Oil </div>
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Salt and Ground Black Pepper to Taste</div>
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1 Can Artichoke Hearts (Or quartered hearts)*</div>
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1 Can Corn*</div>
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*All vegetables are up to your discretion. Don't like corn? Don't put it in! Don't like artichoke? You're crazy!;-) But you can still skip it! I've also done canned mushrooms in this recipe. Feel free to experiment! I make this different almost every time based on the veggies I have in my pantry. </div>
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Prep Time- 5 Minutes if that Long (Picking out your Veggies and opening the cans.)</div>
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Cook Time- 20-25 Minutes<br />
Makes 4-6 Servings </div>
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I call this Dump Pasta, because I'm just dumping the ingredients into a single pan and warming them up. This recipe is so easy! Also, all seasoning is to taste. We like extremely strong seasoning in my family. We also don't use very much salt, because we both have low salt/no salt diets. On top of that, unless you are purchasing Low Sodium veggies, most canned veggies have a ton of salt in them! We don't like to add to that amount. </div>
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Pasta Cooking</div>
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First, boil the pasta per the instructions on the box. I pick Angel Hair a lot of the time, because it cooks in about 4 minutes. That's super quick! </div>
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Drained Pasta</div>
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Drain your pasta into a strainer, and leave it there for a few minutes. It does not need rinsed for this recipe. </div>
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Dumped Ingredients</div>
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Dump in the cans of tomatoes. Drain off the water on the can of artichokes and the corn. Dump them in. Put the seasoning on top of that. Also, about a table spoon of Parmesan cheese. I used the "Shaky" cheese for this. I add ground pepper in at this point. I like a lot of it. </div>
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Stirred Ingredients<br />
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Bring the dumped ingredients to a simmer. </div>
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Simmering and Steamy<br />
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Let all the ingredients simmer until heated through. This can be used right then, or you can let them simmer for a bit, 10-15 minutes, and let this reduce. I left this on to reduce around 15-20 minutes, and it didn't hurt it. </div>
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Pasta Dumped in the Veggies</div>
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After the veggies have simmered for a bit, put the pasta in and mix them together. Let this simmer 3-5 more minutes. Be careful to not let this simmer to long if an al dente pasta is preferred. </div>
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Tomato Basil Pasta Dish</div>
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When served, add some shredded Parmesan to the top. This side is also good with a Tomato Basil Morning Star Farms burger or a chicken breast. It can also be served with a side salad. <br />I make this easy pasta dish two or three times a month. It originally started when I started pulling random things out of the pantry and through them in the pot. </div>
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I hope you enjoy this easy meal! </div>
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Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-60902867481087981332015-12-21T13:23:00.000-08:002018-09-12T11:42:51.696-07:00Comfort Food: Green Beans and Sausage for the CrockpotIngredients<br />
3 14.5oz Cans Green Beans (Whole Cut, not french.)<br />
2 Medium Onions<br />
2 14oz. Packages Kielbasa Sausage<br />
6-8 Yellow Potatoes Washed and Sliced<br />
2 Tbl. Worcestershire Sauce (Or more to taste)<br />
1 Cup White Vinegar (approx.)<br />
2 Tbl. Olive Oil <br />
1 Tbl. Garlic Powder<br />
Cracked Pepper to Taste, I didn't use any salt. You can add that if you need. We are a salt free/low salt family. With the Worcestershire sauce and vinegar, salt is not really needed. <br />Prep Time: approx. 20 minutes<br />
Cook Time: 4 Hours on High in the Crockpot<br />
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Potatoes on the Bottom</div>
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To start this recipe, there's a lot of chopping, but the end result is worth it! First, put the olive oil and vinegar in the bottom of the crockpot. After that, cut the washed potatoes into small pieces. They'll cook faster that way. *I did have one bakers potato left from another recipe. I peeled it, cut it, and threw it on top. That's why there are white potatoes on top of the yellow. </div>
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Onion Layer</div>
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Then, put the onions, coarsely chopped, in a layer on top of the potatoes. </div>
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Green Bean Layer</div>
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Now, drain off the water of 2 of the cans of green beans. Keep one with the water in it. Pour them on top of the onion layer. </div>
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Kielbasa/Smoked Sausage</div>
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Cut the Kielbasa into small pieces. </div>
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Kielbasa Layer</div>
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Put the kielbasa layer on top, and then, put the garlic, cracked pepper, and Worcestershire on top. <br /> </div>
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I almost had this too full for my crockpot. I put a soup pan upside down on the lid to make sure it stayed shut. You can always to less or more to fit in your crock pot. </div>
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I let this cook for almost 4 hours, but the potatoes were still a little hard, so, I gave it more time. I also stirred this around the 2 hour mark. Cook until your potatoes are fork tender. </div>
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Green Beans and Sausage</div>
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This is what the finished Green Beans and Sausage dish looks like finished. This is one of those meals I can throw in the crockpot and leave to do its thing. It doesn't really need stirred. I did because I couldn't leave it alone, because it smelled so good! </div>
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</iframe>Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-79567801848739824632015-12-16T08:31:00.001-08:002015-12-16T08:33:30.302-08:00Creamy Potato SoupIngredients:<br />
5-6 Large Baker Potatoes Peeled and Cut into Bight Size Pieces<br />
2 Large Onions Chopped<br />
2 Stalks of Celery Chopped<br />
2 Large Cloves of Garlic Chopped <br />
2 Tbls. Olive Oil<br />
1 Stick Butter<br />
4-6 Cups of Milk or Lactaid (We use Lactaid at our house.)<br />
2-3 Tbs. Flour (Depends on how thick you want it.)<br />
Garlic Powder, Salt, Pepper to Taste<br />
Shredded Cheese to Garnish<br />
Bacon Bits to Garnish<br />
*Makes 6-8 servings. <br />
Prep Time: 15-20 Minutes<br />Cook Time: 15-20 Minutes<br />
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First peel and cut potatoes into bight size pieces and put in a large pan with water and a pinch of salt. Bring to a boil, and then, bring down to a simmer. Let cook until fork tender, but not completely falling apart.<br />
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Put the chopped onion, garlic, and celery into a soup size pan (4-6 quart) with olive oil over medium heat. Cook until tender.<br />
Then put in the stick of butter to melt. After the butter is melted, add the flour. You can start with less, then, add more if you are worried about it getting too thick. Stir all of this together until the flour and butter are combined. Turn the heat down just above low so the flour and butter don't burn. Then, add the milk/Lactaid. These can also be added slowly to get the desired thickness you want. Let these things simmer for a few minutes. Add a little garlic powder, ground black pepper, and salt to taste. <br />
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Drain the potatoes in a strainer in the sink to get the water off. Then, add them to the rest of the ingredients.<br />
I usually let this simmer while continuously stirring around ten minutes. Doing this also insures that the flour is fully cooked.<br />
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Potato Soup Garnished with Shredded Cheese</div>
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Serve the soup and garnish with cheese and bacon. This is a heartier soup that is vegetarian without the bacon. </div>
Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-88265615407011532132015-04-06T10:44:00.000-07:002015-04-06T10:49:40.870-07:00Classic Cakes of Carmel, IN<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Our Wedding Cake </span></div>
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<span style="font-size: x-small;">Made by Classic Cakes</span></div>
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<a href="http://www.classiccakescarmel.com/">Classic Cakes</a> of Carmel, IN is a place that makes cakes for all occasions with professionalism and artistry. </div>
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I met Sarah that works at Classic Cakes through church. She would make all of the cakes for the couples at church, and her decorating skills are amazing! I would ask at every reception, "Who made your cake?" The answer was always, "Sarah. She works at Classic Cakes. She's the one to talk to!!!" </div>
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So, I knew, without a doubt, even before I met my now husband, where my wedding cake was going to come from! </div>
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To start our wedding cake journey, I contacted Sarah and made an appointment for cake tasting and design ideas with her. We met with her and tasted every kind of cake they had. (Find the list of flavors and pricing <a href="http://www.classiccakescarmel.com/products/">here</a>.) We decided on our bottom and top layer of the cake would be almond pound cake with chocolate truffle filling, our second tier was white cake with butter cream filling, and our third tier was keylime with butter cream filling. (I don't see the keylime listed on their site anymore.) After we did the tasting, Sarah got out some colored pencils. We told her we were having a peacock themed reception focusing on the feathers and the blues and greens, and she got to work. She sketched out shapes and ideas. I brought with me a swatch of the bridesmaids dresses so she could match the color. She did perfectly! It's the green behind the feather.<br />
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<span style="font-size: x-small;">Sarah posted this picture for me when it was finished! </span></div>
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After letting my husband help make some decisions and seeing the sketch that Sarah came up with, we were happy! I am a huge fan of butter cream! This cake had plenty of it! </div>
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<span style="font-size: x-small;">Cutting the Cake</span></div>
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The cake was a beautiful center piece for our reception. Classic cakes delivered it to our venue for a fee. I'm sure glad they did, because that's one less thing I had to deal with! </div>
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<span style="font-size: x-small;">Top of the Cake on Our 1 Year Anniversary</span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">They included instructions on how to wrap the top of your wedding cake, so it would taste good on the one year anniversary.</span> <span style="font-size: small;">We followed the instructions, and the cake still tasted amazing! </span> </span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">If you're in the market for a wedding cake or even a cake for any special event, check out Classic Cakes! They will work with you to create anything you can imagine! </span></span><br />
<span style="font-size: x-small;">*Wedding pictures taken by <a href="https://www.facebook.com/memorable.milestones?fref=ts">Memorable Milestones Photography</a> </span></div>
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Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-32431177969559942922015-03-28T10:33:00.000-07:002015-03-28T11:10:02.278-07:00La Hacienda in Indianapolis Ian and I had dinner last night at <span style="color: white;"><a href="http://www.yelp.com/biz/la-hacienda-indianapolis?hrid=C39hzsIkg2XKv1JtEzpjAA&utm_campaign=search_listing&utm_medium=partnership&utm_source=yahoo">La Hacienda Mexican Restaurant on Lawton Rd. </a></span>We got there around 8:15pm. They weren't crazy busy, but they had a very large table with three families, another table with a larger family, and a few other tables occupied by smaller families or couples having a date night.<br />
I could tell that the young man that was serving us was having a stressful night. A manager was called to the table behind us that was the large family. They said some not very nice things. Later, we heard them cussing at their children. Lovely.<br />
I don't know if the kid spoke very much English, but he was kind to us. He took our order for our Chori Queso and drinks. When he brought that out, he took our dinner order. Not even five minutes afterward, our dinner appeared at our table!<br />
I was so hungry last night, I didn't take any pictures of my food! The food was the general authentic Mexican food. The salsa was really good! I had tacos and beans, and both things were tasty!<br />
I just want to publicly thank them for getting our food to us so quickly! (Almost too quickly!) We normally eat at the La Hacienda on Graham Rd, but we thought we would give this one a try. <br />
They have indoor and outdoor seating available. We will definitely be going back to this location!<br />
I would recommend La Hacienda to anyone who likes authentic Mexican food! Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0tag:blogger.com,1999:blog-6470286803655560096.post-68695222201744376882014-10-27T21:08:00.000-07:002014-10-27T21:08:44.863-07:005 Layer Bars, or However Many Layers You Like!I love making 5 layer bars. Now, a lot of people know them as the 7 Layers Bars that are on the Eagle Brand Sweetened Condensed Milk cans. I don't always like all of those layers. Here's what I used in mine!<br />
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*Preheat oven to 350<br />
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Ingredients:<br />
2 Cans Sweetened Condensed Milk<br />
1 Bag Chocolate Chips (White Chocolate, Milk, Semi-Sweet, your choice! You a mix!)<br />
1-3 Cups Cereal (I like the Grape Nuts type, but I've seen in done with Cheerios, too.)<br />
1-3 Cups Oats<br />
1 Cake Mix<br />
2 Sticks REAL Butter<br />
First, I take a cake pan and melt the butter in it. (Stick it in the oven until melted. DON'T BURN IT!)<br />
Then, I mix the cake mix with the butter in the pan. After that, I spread the mixture to cover the bottom of the pan. I bake that for 15 minutes, or until it starts to look golden.<br />
I take it out of the oven and layer on the oats first. Then, I drizzle one whole can of the Sweetened Condensed Milk on top of the oats. I spread the chocolate chips on top of that. After that step, I cover that layer with the cereal. I don't usually measure the oats or cereal. I just make sure the each have a pretty hardy layer. After that, I drizzle the second can of Sweetened Condensed Milk on top of the cereal layer, trying to get it as even as possible.<br />
I stick the pan back in the oven for about 15 minutes or until the chocolate chips and sweetened condensed milk are melted.<br />
Let cool completely. This will solidify the layers. Cut and serve.<br />
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This recipe is pretty quick going. Some people add layers of dried coconut and nuts. (Walnuts? Pecans? Peanuts?) I don't really like those things on these bars.<br />
My husband calls them "Nth Layer Bars," because he says the layer choices could be endless! <br />What are your favorite layers to add? Pechin6http://www.blogger.com/profile/04845991185582654386noreply@blogger.com0