Pioneer Woman's Favorite Meatloaf

It's no secret that I love ALL things Pioneer Woman. This meatloaf recipe is no exception. Serve it with some mashed potatoes, corn casserole and a green salad and you've got one of my favorite meals!

Serves 8

INGREDIENTS:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef (I use 1 pound ground beef, 1 pound ground turkey)
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
 Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
 1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
3 tablespoons Worcestershire Sauce

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Pour milk over the bread slices. Allow it to soak in for several minutes.
3. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
4. Mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
5. Lay bacon slices over the top, tucking them underneath the meatloaf.
6. Make the sauce: add ketchup, brown sugar, mustard, and Worcestershire in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
7. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Corn Casserole

This is a Paula Deen recipe that I made to go alongside meatloaf last night. It was a hit and I will definitely be making it again!

Serves 6

INGREDIENTS:
1 can of corn, drained
1 can of cream style corn
1 cup of sour cream
1 8.5 oz package of corn bread mix
1 cup of cheese, shredded

DIRECTIONS:
1. Combine corn, sour cream, corn bread mix and half of cheese.
2. Place in baking dish and bake at 350 for 40 minutes.
3. Add remaining cheese to top of casserole and bake an additional 5-10 minutes or until cheese is melted.

Crock Pot Hawaiian Pork

This recipe originated from "The Crock Pot Lady" and I've put my own twist on it. It's easy, yummy and a little something different to mix up your menu!

Serves 4-6

INGREDIENTS:
1 - 1.5 pound pork tenderloin
2 tablespoons brown sugar
Salt and pepper to preference (and taste after cooking is complete)
3 tablespoons cornstarch
1 tablespoon red pepper flakes
2 cloves garlic, chopped
2 bell peppers, chopped
2 tablespoons soy sauce
1/2 cup apple juice
1 cup of pineapple (I've used frozen and canned chunks - fresh would probably be awesome!)

DIRECTIONS:
1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat.
2. Pour contents of bag into crock pot. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.

Serve hot over rice.

Potato Corn Chowder

This can be made on the stove or in the crock pot. It's a great soup that's filling for a cold winter evening.

Serves - 6

INGREDIENTS:
1 16 ounce bag  frozen hash brown potatoes, thawed
1  can  whole kernel corn, drained
1  can  cream-style corn
1 cup milk
1 medium  onion, chopped
1 red bell pepper, chopped
8 slices  bacon, cooked and crumbled
1 8 ounce can green chiles, diced
3 cups of chicken broth
Salt and pepper
Shredded cheese (optional)

DIRECTIONS:
1. Mix all ingredients together in crock pot and cook for 6-8 hours on low. Serve topped with cheese

If you're cooking on the stove....
1. Saute onion and bell pepper in a little butter or olive oil.
2. De glaze pan with some broth.
3. Place broth, sauteed veggies, potatoes, chiles, corn and salt and pepper into stock pot. Bring to a boil.
4. Add milk and bacon. Simmer for a minimum of 20 minutes
5. Serve topped with cheese

Kitchen Sink Casserole

I love this recipe because there are so many variations available. If you don't like mushrooms or spinach, throw in some carrots and peas instead. Not a fan of red meat? Use ground turkey or chicken. The soup can be any variety of the "cream of" options as well.

Serves 6

INGREDIENTS:

 1 pound ground meat

 1 large onion, chopped

 1 cup sliced fresh mushrooms

 1 teaspoon red pepper flakes

 Salt and pepper

 Garlic powder

 1 dash Worcestershire sauce

 2 (10.75 ounce) cans condensed cream of celery soup

 1 (16 ounce) package frozen chopped spinach, thawed and drained

 1 (16 ounce) package frozen potatoes

 1 cup of shredded cheese

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Brown ground meat and onion over medium-high heat.

3. Season with Worcestershire sauce, red pepper flakes, garlic powder, salt and pepper.

4. Add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease, and stir in the cheese, cream of mushroom soup, spinach, and potatoes.

5. Transfer the beef mixture to a 9x13 inch baking dish.

6. Top with additional cheese if desired.

7. Bake for 45 to 60 minutes in the preheated oven, until hot and bubbly.

Crock Pot Corn Chowder

I've made this recipe several times and it always hits the spot on a cold Fall or Winter evening. Being made in the crock pot makes it even better!!

Serves  4-6

INGREDIENTS:
6 slices bacon, fried until crisp OR you can use the Hormel brand bacon pieces
1/2 cup chopped onion
2 cups potatoes, peeled and cubed
2 cups fresh or frozen corn
16 oz. cream corn
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water, cream, broth, milk, or half and half (or any combination)
1 cup of cubed ham or chicken (optional)

DIRECTIONS:
1. Combine all ingredients in the crock pot except the cream.
2. Cook on high for 3-4 hours or on low 6-8 hours. I prefer the low setting because the flavors marry each other nicely.
4. Add in the cream (or liquid of choice) until heated through.

Chicken Pot Pie Casserole

This is a recipe by Pillsbury that I recently tried and it was delicious!

Serves 6

INGREDIENTS:
2 cups of cooked chicken, cut into chunks or shredded
1 16 oz. bag of frozen mixed vegetables (carrots, peas, green beans)
2 cans of cream of celery or cream of chicken soup
1 container of Pillsbury crescent rolls
Salt and Pepper

DIRECTIONS:
1. Mix chicken, soup, vegetables and a little salt and pepper. Place in casserole dish.
2. Roll out crescent rolls and place entire sheet over chicken and veggie mixture.
3. Bake at 375 for about 40 minutes.

Salmon Dill Dip

I threw this together for a last minute girls night...and it turned out pretty good!

Serves 8

INGREDIENTS:
8 oz of salmon (I used frozen filets)
1 1/2 cups of cream cheese
1 cup of sour cream
3 tbsp of chopped dill
3 tbsp grated Parmesan
1 tbsp cayenne pepper
1 tbsp lemon pepper
2 tbsp garlic powder
Worchesershire sauce
Salt and Pepper

DIRECTIONS:
1. Cook salmon in worchesershire sauce. I did mine for about 4 minutes on each side on the stove.
2. Remove salmon from pan and flake apart.
3. Add in cream cheese and sour cream and mix until a dip consistency is achieved.
4. Stir in the dill, Parmesan, cayenne and lemon peppers and garlic powder. Add salt and pepper to taste.
5. I would recommend letting this chill for at least 20 minutes before serving so the flavors blend all nicely. Serve it with some mini toasts, crackers, or even veggies!

Accident Bell Pepper Soup

So the other night, I attempted a new way of making stuffed bell peppers in the crock pot. Typically, I brown any meat that I'm going to stuff the peppers with prior to actually stuffing them. The new recipe I was trying said that I should simply shove the raw meat into the pepper, and then allow it to cook in the crock pot. These things came out.....well, not very good at all. I may be able to partially blame it on the different kind of tomato sauce I used, but mainly I think it was a texture thing related to the mushy-ness of the ground chicken.

I really try not to waste food, so in an effort not to throw out the creation, I turned it into soup. And you know what? It turned out really good!! So good in fact, I just may want to make it again. Which is why I'm documenting how here!

Serves 6-8 depending how hungry everyone is

INGREDIENTS:
4 bell peppers (I used green, but red or yellow or a mix of the three would be good too)
1 lb of ground meat (I prefer chicken or turkey because of the fat factor)
4 cups of chicken broth
1 can of Campbell's Nacho Cheese Soup
1/2 onion, diced
2 tbsp red pepper flakes
1 tbsp ground cumin
2 cups of cooked rice
1 14.4 oz can of diced tomatoes, undrained
1 8 oz can of tomato sauce

DIRECTIONS:
1. Brown onion and meat in a large pot.
2. Add bell peppers, red pepper flakes and cumin and cook for an additional 5 minutes.
3. Stir in rice, tomatoes and tomato sauce.
4. Then add the chicken broth. Stir in the nacho cheese soup.
5. Simmer for at least 30 minutes. The longer you let this soup meld together, the better it will taste.

Coq Au Vin - Crock Pot Style

I few months ago, I came across a website with TONS of crock pot recipes. This woman, she's amazing. And I made this dish the other night. And it was YUM-O! So go make it, it's perfect for Fall : )

Serves 4-6 (Matt and I had it for dinner, and I am having left overs for lunch today. There's enough left for one more dinner)

INGREDIENTS:
6 to 8 chicken thighs
6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red wine

DIRECTIONS:
1. Cook your bacon. I used the already prepared and ever convenient bacon pieces that Hormel makes. If you choose to do the same, you don't have to cook bacon : )
2. Dump the chicken into your crock pot and then place veggies and spices on top. Add wine and broth.
3.Cover and cook on low for 8 hours.

Serve with mashed potatoes or rice. Bread or biscuits might be nice too to sop up that extra yummy juice.

Quick Chicken and Wine with Brie Mashed Potatoes

This is a Rachael Ray recipe. When I first started cooking, I wasn't a fan of hers because I felt like her recipes required too many ingredients. Now, I've come to realize this is because typically her recipes include all aspects of the meal - main part and side dishes. This is a hearty, but still good for you dinner.

Serves 4 (I think it's more like 6, but Rachael likes her portions big!)

INGREDIENTS:
2 1/2 pounds boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
2 pounds baby Yukon gold potatoes
1/2 cup cream
1 Golden Delicious apple, peeled, cored and chopped
2 tablespoons extra virgin olive oil (EVOO), plus a drizzle
4 slices deli-cut bacon or thick cut pancetta, chopped
Flour, for dredging plus 2 tablespoons
1 onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 carrots, chopped or 1 cup shredded carrot
Salt and pepper
1 bay leaf
A few sprigs thyme, stripped and leaves chopped
1/3 pound wedge brie, cut into pieces
Crusty, warm bread

DIRECTIONS:
1. In a large bowl, add the chicken, cover with wine, and set aside.
2. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
3. In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
4. Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.
5. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
6. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.

Serve chicken with wine over brie mashed potatoes.

Paula Deen's Squash Casserole

Paula Deen makes some mean casseroles, and this one is no exception!

Serves 6-8

INGREDIENTS:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed

DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Zucchini Fries

We had BLT's for dinner last night and I wanted a side to go with them that was kinda sorta healthy, but also fit the bill for sitting next to a sandwich full of bacon. These did the trick!

Serves 4

INGREDIENTS:
1 large zucchini (about 1 lb.)
3/4 cup of bread crumbs
3 tbsp of flour
2 eggs
Cooking spray
Salt and Pepper

DIRECTIONS:
1. Preheat oven to 450*
2. Cut zucchini into "matchsticks" that are about 2 inches long and 1/2 inch wide.
3. Make an assembly line starting with the flour, beaten eggs, and then the breadcrumbs. Dip zucchini into each in that order.
4. Spray cookie sheet with cooking spray and place coated zucchini onto pan. Spray zucchini with spray.
5. Season with salt and pepper and then bake for about 20 minutes.

Lindsey's Seafood Surprise!

I felt like cooking something scrumptious the other night, but didn't want to go to the grocery store. This is what I was able to throw together!!

Serves 4

INGREDIENTS:
1 lb. shrimp (I used pre-cooked, frozen shrimp meat because it's what I had)
1 cup of onion, chopped
1 cup of peppers (I used sweet Italian and acorn peppers)
1 cup of zucchini, cut into short matchsticks
1 stick of butter
1/3 cup of white wine
6 strips of bacon, chopped
Salt and Pepper
Garlic Powder
Red pepper flakes
Mashed potatoes (about 2 cups)

DIRECTIONS:
1. Begin by cooking the chopped bacon in a large skillet. Once bacon is crisp, remove from skillet and set aside reserving the bacon grease.
2. Place the butter in the skillet and let it melt. Throw the chopped onion into the bacon grease and butter and let it cook for about 7 minutes, stirring occasionally. And throw on a dash of salt and pepper!
3. Deglaze the skillet by pouring the white wine in and scraping any yummy bits of goodness off of the bottom of the pan.
4. Add in the zucchini and peppers and cook and additional 5 minutes.
5. Put the shrimp in the pan. If it's already cooked (like mine was), then allow them to heat up for about 2 minutes. If you're using raw shrimp, cook them until no longer opaque (about 5 minutes).
6. Add the bacon back to the pan.
7. Serve over mashed potatoes.

Another Pioneer Woman Recipe - Chile Con Queso Revved Up

I wanted to post another recipe today, and since I haven't been cooking a ton lately I'm falling back on my most favorite cook ever - Ree Drummond. Here's a recipe for a dip that is tasty and that boys ALWAYS devour...

Serves 12

INGREDIENTS:
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
½ large onion, diced
1 regular can Rotel (you can get regular or hot!)
1 7-oz can diced green chilies
1 to 3  jalapeno peppers, finely diced

DIRECTIONS:
1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan.
2. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted.
3. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.

***I place my dip in a mini crock pot on low so it stays warm : )

Chinese Chicken Salad

This is one of my favorite summertime dishes. You don't have to make it with chicken, but if you're serving it as the main dish it gives the salad some substance!

Serves 10

INGREDIENTS:
1 lb. chicken, cooked and cut into small chunks
2 3 oz. packages of ramen noodles, crushed
1 cup of slivered almonds
1 head of cabbage, shredded
1 bunch of green onions, chopped
2 tbsp sesame seeds
1/2 cup butter, melted
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

DIRECTIONS:
1. In a pan over low heat brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, remove from heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine shredded cabbage, chopped green onions and chicken. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Portobello Mushrooms

I'm a big mushroom fan. Throw 'em in a pasta dish, use them as a side, make them into a main dish....they're just so versatile. Here's are a couple of ways to incorporate them into your eating life.

Grilled:

INGREDIENTS:
4 Portobello mushrooms
8 tbsp olive oil
Montreal seasoning
Garlic powder
Lemon pepper

DIRECTIONS:
Pour one tbsp of oil on each mushroom. Season to your preference.
Place mushrooms on grill. Cook over medium flame for 5-7 minutes.
Flip and baste each mushroom with remaining olive oil.
Cook an additional 5-7 minutes.

Baked Mushroom Parmesan

INGREDIENTS:
4 Portobello mushrooms
2 cups of mozzarella cheese
1 jar of pasta sauce
1/2 cup of Parmesan cheese
Olive oil

DIRECTIONS:
1. Preheat oven to 350*.
2. In a frying pan, saute mushrooms in olive oil for 3 minutes per side.
3. Spread some pasta sauce on the bottom of a 9x12 casserole dish.
4. Place mushrooms into casserole dish, top side down.
5. Add mozzarella to the inside of each mushroom.
6. Spread sauce over each mushroom.
7. Sprinkle Parmesan over mushrooms and bake for about 30 minutes.

Heart Attack Mac (aroni and Cheese)

This is good. Go make it immediately. You can thank me later!

Serves 6

INGREDIENTS:
1 pound elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon black pepper
1 tablespoon salt
1 pound sharp cheddar, shredded
4 ounces Gruyere, shredded
4 ounces Asiago, shredded
2 cups bread crumbs
8 strips of bacon, cooked and crumbled

DIRECTIONS:
1. Preheat oven to 325*
2. Cook macaroni al dente according to package directions
3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. Add cooked macaroni and bacon to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.

Veggie Casserole

My family has this every holiday. It's just one of those good, comfort food recipes that reminds you of home.

Serves 8

INGREDIENTS:
2 bags of frozen mixed vegetables (carrots, peas, broccoli, Lima beans)
1 cup of sour cream
1 can of cream of mushroom soup
2 cups of cheese, shredded
1 cup of Ritz crackers, crumbled
4 tbsp butter, melted

DIRECTIONS:
1. Preheat oven to 350*
2. Cook veggies according to package directions
3. Mix veggies, sour cream, soup, and half of the cheese. Place in large casserole dish.
4. Top with remaining cheese and crumbled crackers. Drizzle butter over top.
5. Bake for 40 minutes or until hot and bubbly.

Pioneer Woman - Pasta Salad with Tomatoes, Zucchini and Feta

As I've said before, I love Pioneer Woman. She's wonderful. And I made one of her pasta salad recipes for a baby shower yesterday. It was perfect for the hot summer brunch, everyone commented that it tasted good, it was basically divine. And, I plan to use left overs to eat alongside something grilled. Yum.

Serves 12

INGREDIENTS
12 ounces, weight Farfalle (bow tie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.