When my husband was out of town a few weeks ago, I was cooking up a storm. This is a recipe I found on Pinterest. The pin generated several re-pins from a few of my friends and family. Jeremiah asked if it was like my mom’s Hamburger Casserole but I said it reminded me more of Crockpot Chicken Casserole.
Bacon Cheeseburger Tater Tot Casserole from Plain Chicken
1 1/2 lb. ground beef, cooked
3 oz. pre-cooked bacon
2 c. cheddar cheese
1 package of tater tots
1 can cheddar cheese
16 oz. sour cream
Mix ingredients in a bowl and pour into a 13 x 9 pan. Bake at 350 degrees for 45-50 minutes.
- I halfed the recipe and cooked it in a 9 x 9 baking dish. I halfed all the ingredients except I used 1 lb. of ground beef, full serving of bacon, and a full can of soup. I cooked it at the same temp and time.
- I used light sour cream, 2% cheddar cheese, and real bacon.
- I think you could cook some onions in the beef and it would be good.
A few weeks ago, a friend posted a picture on Facebook of some cookies her daughter had created for 4-H. One of the cookies was a no bake monster cookie. I asked her for the recipe and she said they had found it on Pinterest. Since I follow her on Pinterest, I checked out her pins. This recipe is super easy and protein packed. It’s quick and easy but not as good as my mom’s original monster cookie recipe. My husband agreed. However, I did get a chance to use my my new cookie scoop I got as a wedding gift.
No Bake Monster Cookies by The Baker Mama
2 1/2 c. oatmeal
1 c. peanut butter
1/2 c. honey
1 tsp. vanilla extract
1/2 c. mini chocolate chips
1/2 c. mini M&Ms
Mix together oatmeal, peanut butter, honey, and extract. Then, stir in chocolate chips and M&Ms. Scoop into round balls on parchment paper and refrigerate for at least 30 minutes before eating. Once solid, you can transfer to an airtight container so they don’t dry out.
- I used reduced fat creamy peanut butter but the original recipe says you can also use crunchy peanut butter.
- I used regular sized chocolate chips and M&Ms. They worked but the might have stayed together better if I had used the mini sizes.
One of the places Jeremiah and I eat out at a lot is Chipotle. On more than one occasion, we have tried to make our own at home. I also was telling Jeremiah about these amazing black beans and rice I had eaten at the Culinary Center of Kansas City. I was convinced they used chicken broth and I could try to replicate the flavor at home.
This was our attempt last week and trying to replicate both these tasty dishes. Although we thought the Carne Asada had really good flavor, making it along with rice, beans, guacamole, and Pico from scratch made quite a mess to clean-up. Sometimes, it’s just easier to go out and stand in line.
Carne Asade by Show Me the Yummy
2 lb. flank steak
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 T. olive oil
¼ c. orange juice
¼ c. lime juice
¼ c. lemon juice
¼ c. soy sauce
2 T. white vinegar
In a small bowl, mix spices. Then, stir in oil. Rub half of mixture on each side of the steak. Mix together remaining ingredients. Spray Crockpot with nonstick spray. Pour in half of juice mixture. Place in steak and pour over with remaining juice. Cook on low for six hours.
Black Beans by Amber Bourek
8 oz. dry black beans
1 c. low sodium chicken stock
½ diced yellow onion
2 crushed garlic cloves
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
Rise black beans. For beans in sprayed Crockpot. Cover with 1 cup of chicken stock and enough water to cover by two inches. Add in onion, garlic, and seasonings. Cook on high for six – seven hours.
I put together a few recipes to make this dish. I cooked them for 4 hours. They were still a little hard so I kept cooking them. My husband thinks we should have soaked the beans for 24 hours and then they would have cooked in 3 ½ to 4 hours.
Five weeks ago, I married the love of my life in a small but beautiful ceremony. Although our original plan was to go to St. Kitts. Then, the Zika virus happened. We decided we want to either stay in the states or head up north to Canada. We settled upon San Antonio, Texas. Why? We had never been and read lots of things that said it was a must visit destination.
Jeremiah and I are planners. Unfortunately, wedding planning and out of town travel for work left us heading to San Antonio without a plan. When we arrived, our first stop was a great little restaurant called Magnolia Pancake Haus. OMG – that side order of pancakes was the best pancakes I’ve ever had. It was so good, we went back one more time and even purchased a bottle of their homemade syrup to take home.
All the food we ate on our honeymoon was amazing. We loved the Hearthstone Bakery Café, Tycoon Flats, Franks, Gruene River Mill, and Guenther House. But Boudros Texas Bistro on the Riverwalk makes the most amazing table side guacamole I’ve ever had. And Jeremiah and I thought we love Chipotle’s guac until we tasted this dish. Lucky for us, we were able to find this recipe online. My husband made it two weeks ago for dinner and I’m roasting the ingredients right now so we can have it for dinner with Skinny Chipotle Cilantro Rice and Carne Asada (cooking in the crockpot as I type this post). Note – the secret ingredient here is fruit squeezed orange juice.
Boudro’s Famous Guacamole
1 roma tomato, roasted and diced
2 serrano pepper, roasted, seeded, and diced
4 T. red onion, diced
½ c. fresh cilantro, chopped
1 tsp. sea salt
1 garlic clove, chopped
Squeeze orange and lime juice into a bowl. Scoop out avocados and add to the bowl. Add tomato, peppers, onion, garlic, and cilantro. Fold into avocado. Add salt to taste.
- Results should be more or cut together than mashed. Our server just used the two knifes she cut everything open with.
- This makes 6-8 serving. Since guacamole gets brown so quickly, we half this recipe.