Buffalo Sloppy Joes Recipe

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Buffalo sloppy joes recipe

In an attempt to keep things a little on the lighter side, I decided to put this Buffalo Sloppy Joes Recipe on the supper menu for tonight’s supper. This is another quick and simple recipe that you can have on the supper table in less than an hour. This recipe calls for ground turkey instead of ground beef. The Louisiana hot sauce gives this recipe a little bit of heat, but it’s not overly hot, so you might want to add this ingredient to taste.
The next time you want to cut back on the red meat a little bit, give this Buffalo Sloppy Joes Recipe a try. Enjoy

Buffalo Sloppy Joes Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: Makes 8
Ingredients
  • 1 ¼ pound lean ground turkey
  • 1 medium onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 small carrot (grated – I used 4 baby carrots)
  • 2 cloves garlic (minced)
  • ½ teaspoon salt (or to taste)
  • ⅛ teaspoon pepper
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoon Louisiana hot sauce
  • 1 tablespoon Worcestershire sauce (or to taste)
  • 1 tablespoon red wine vinegar
  • ¼ cup low sodium chicken broth
  • 1 tablespoon brown sugar
  • 8 split hamburger buns
  • 1 cup blue cheese (crumbled)
Instructions
  1. In a large skillet over medium high heat, using the olive oil, crumble and brown the turkey burger, grated carrots, and onion, until turkey is no longer pink inside. Spread the turkey out to make room in the center of the pan and cook the minced garlic for about 1 minute.
  2. stir the chicken broth and tomato sauce into the turkey mixture, followed by the hot sauce, red wine vinegar, Worcestershire sauce, brown sugar, and then salt and pepper to taste.
  3. Cook until heated through and bubbly. Serve over buns with blue cheese sprinkled on top.
  4. Inspired by Taste of Home Magazine

 

Applesauce Pancakes Recipe

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apple sauce pancakes recipe

Here’s a recipe for some quick and simple pancakes your family will love. This is pretty much a basic pancake recipe with applesauce added in place of part of liquid ingredients. The combination of applesauce and cinnamon turn these pancakes into a delicious treat.
Put these Applesauce Pancakes on the breakfast table and they will disappear in a hurry. Enjoy

Applesauce Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1½ cup flour
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter (melted)
  • 2 eggs (lightly beaten)
  • 1 teaspoon lemon juice
  • 1 cup applesauce
  • 1¼ cup milk
Instructions
  1. Whisk all the dry ingredients together in a large bowl. Add the rest of the ingredients and mix until thoroughly combined using a large spoon.
  2. Using a griddle sprayed lightly with cooking spray, on medium heat, pour the mixture to the size pancakes you want. Cook pancakes until browned and bubbly on top. Flip the pancakes and cook until browned on the other side. (You can also use a skillet sprayed with cooking spray, or lightly coated with oil.)
  3. Serve hot with butter and maple syrup.

Adapted from FeedingMr.Picky

Quick and Simple Southern Baked Beans Recipe

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southern baked beans recipe

I planned on preparing baked beans for a fish fry and I forgot to pull and soak the beans the night before. I know there are other ways to do this, but soaking the beans seems to work out the best for me.

I decided not to give in and purchase store bought baked beans. My son has a Southern Baked Beans Recipe on his blog(blogchef.net) that he prepared for a fish fry when he was at home from college. This is a simple recipe and in my opinion a lot better than the canned baked beans from the grocery store.

If you put all the ingredients together you can bake the beans while you are preparing the rest of the supper.

Give this Quick and Simple Southern Baked Beans Recipe a try; they are really good.

Quick and Simple Southern Baked Beans Recipe
 
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Author:
Recipe type: side dish
Serves: 4
Ingredients
  • 1 large onion (diced)
  • 2 cans pork and beans (16 ounce)
  • 3 tablespoons yellow mustard
  • ¼ cup maple syrup
  • ¼ cup light brown sugar
  • 4 tablespoons ketchup
  • 1 tablespoon lemon juice
  • ½ pound sliced bacon (cut into ½ inch pieces)
Instructions
  1. Preheat oven to 350F.
  2. Cook the bacon in a large skillet until crispy. Drain on paper toweling.
  3. In the same skillet cook using the bacon fat, cook the diced onion until onion is tender and starts to brown.
  4. Mix all ingredients together in a 1½ quart coverable casserole dish including the bacon drippings from the skillet.
  5. Bake covered for 20 minutes or until bubbly.

 

Chicken and Sausage Chili Recipe

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Chicken and Sausage Chili picture

I don’t use ground chicken as an ingredient very often so I decided to give this Chicken and Sausage Chili Recipe a try. I figured the ground chicken would be a good health alternative as compared to the ground beef that is normally used.
This Chicken and Sausage Chili Recipe is loaded with ingredients which give the chili a unique flavor. Depending on taste I would say there is room to turn up the heat a little bit by adding additional cayenne pepper.
Unlike many slow cooker recipes, this is not a set it and forget it recipe, you have to make yourself available for at least for a few hours to go through the processes the recipe calls for. Once the chili is on low temperature you can let it go, and do whatever the day needs you to do.
This is not a typical chili recipe, but it is very good, and well worth the effort to prepare. Give this one a try. Enjoy

Chicken and Sausage Chili Recipe
 
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Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 pound ground chicken
  • ¾ pound Italian Sausage
  • 3 cans stewed tomatoes (14.5 ounces each)
  • ½ cup beer
  • ¼ teaspoon hot sauce
  • 2 beef bouillon cubes
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil (divided)
  • 1 medium onion (chopped)
  • 2 cans tomato paste (6 ounces each)
  • 1 can kidney beans (drained and rinsed)
Instructions
  1. Mix the following ingredients directly into the slow cooker – stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper. Set the slow cooker on high and cook for 1 hour.
  2. Add 1 tablespoon of olive oil to a large skillet and cook the onion until starting to brown. Add the chicken to the skillet; breaking up and cooking until browned. Add the mixture into the slow cooker. Using the same skillet, and the other tablespoon of olive oil, break up and brown the sausage. Drain any excess fat if needed. Add the sausage to the slow cooker.
  3. Mix the tomato paste and kidney beans into the slow cooker and continue cooking on high for 2 hours.
  4. Change the slow cooker temperature to low and cook for an additional 4 hours.

 

Blackened Chicken with Beans Recipe

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blackened chicken recipe

It has been a long time since I have prepared a blackened recipe of some kind. For whatever reason I seemed in the mood for blackened chicken so I decided on this Blackened Chicken with Beans Recipe. This is a simple recipe that doesn’t require many ingredients and cooks quickly. I have included the beans recipe in this post, but they are optional.
When I first tasted this dish my first thought was, “well it’s ok”, but the more I ate, the better I liked it; so give it a try it’s pretty good.
This blackened chicken could be served with any number of side dishes.
The next time you want to change things up a little bit give this Blackened Chicken with Beans Recipe a try; enjoy

Blackened Chicken with Beans Recipe
 
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Author:
Recipe type: Main
Serves: 4-5 pieces
Ingredients
  • 4-5 boneless skinless chicken breast halves
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can black beans (15 ounces – drained and rinsed)
  • 1 cup chunky salsa (Mild or hot depending on taste)
  • 1 cup frozen corn
Instructions
  1. In a small bowl whisk together the chili powder, salt, and pepper.
  2. Pat chicken breasts dry with paper toweling and rub the chili spice mixture into both sides of the chicken breasts.
  3. Heat a large skillet over medium heat with the olive oil and cook the chicken breasts until blackened on one side. Flip the breasts and continue cook to an internal temperature of 165F. (about 5 to 10 minutes on each side depending on thickness)
  4. Remove the chicken breasts to a serving platter and tent with aluminum foil to keep warm.
  5. In the same skillet mix together the salsa, beans and corn. Cook until heated through.
  6. Serve the black beans and corn together.

blackened chicken in skillet

Smothered Boneless Pork Ribs Recipe

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Smothered Boneless Pork Ribs Recipe

I originally planned on using these boneless pork ribs in a grilling recipe, but it is so cold my grill doesn’t even want to fire up; so I decided to stay in where it’s warm.
This Smothered Boneless Pork Ribs Recipe is a simple recipe that doesn’t require a lot of prep or cooking time. The spices compliment the pork with a delicious combination of flavors and the juices make delicious gravy to be served over mashed potatoes.
The next time you looking for a good, simple, and quick recipe give these Smothered Boneless Pork Ribs a try. Enjoy

Smothered Boneless Pork Ribs Recipe
 
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Author:
Recipe type: Main
Serves: 6-8 ribs
Ingredients
  • 1 ½ to 2 pounds boneless pork ribs (fat trimmed)
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons vegetable oil
  • 1 large onion (thinly sliced)
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • 1 cup beef broth
  • 1 teaspoon cider vinegar
Instructions
  1. In a medium size bowl mix together the onion powder, salt, pepper, and paprika. Pat the pork ribs dry and rub the seasoning into the ribs. (I just rolled them and shook any excess) I had a total of 6 ribs and the amount of seasoning was about right.
  2. pork ribs seasoning mix
  3. In a large skillet using 2 tablespoons of oil over medium high heat brown the ribs on both sides. Remove the ribs to a plate and set aside.
  4. browning pork ribs
  5. Using the same skilled and the other 2 tablespoons of cooking oil cook the onions until lightly browned and softened. Add the garlic powder, thyme, and cook until fragrant; about 1 minute.
  6. browning onions
  7. Pour the beef broth into the onion mixture stirring to scrap any drippings from the bottom of the pan. Add the boneless pork ribs back into the skillet, bring to a boil, reduce the heat to simmer, cover and simmer until ribs are tender. (About 20 minutes) Remove the ribs to a serving platter.
  8. Mix the vinegar into the sauce and spoon the sauce over the ribs. Serve hot. (I choose to thicken the sauce to make a gravy. I used corn starch as the thickening agent)
  9. smotheredbonelessporkribs

Adapted from Cooks Country Magazine

Twice Baked Potatoes with Bacon and Eggs Recipe

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Twice Baked Potatoes with Bacon and Eggs Recipe

I love bacon, eggs, and potatoes for breakfast. Everyone here seemed to be in the mood for a breakfast dinner so I decided to put this Twice Baked Potatoes with Bacon and Eggs Recipe on the menu for dinner. This recipe does take some time, and requires some work, but it is well worth the effort. The bacon flavor is incorporated right into the potatoes making each bite bacon delicious. The richness added by the egg yolk makes this recipe almost perfect.
The next time you craving for bacon, eggs, and potatoes give this Twice Baked Potatoes with Bacon and Eggs Recipe a try; it’s delicious. Enjoy

Twice Baked Potatoes with Bacon and Eggs Recipe
 
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Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 4 large russet baking potatoes
  • 1 pound bacon Divided (cooked until crispy – reserve drippings)
  • ¼ cup warm milk
  • 1 cup shredded cheddar cheese
  • 5 scallions (thinly sliced)
  • 1 tablespoon fresh parsley (chopped)
  • Salt
  • Pepper
  • 4 large eggs
Instructions
  1. Preheat oven to 375F.
  2. Scrub and pierce potatoes for the microwave. Microwave potatoes until tender, about 16 to 20 minutes, depending on the size of the potatoes.
  3. While the potatoes are cooking, cook the bacon until crisp, reserving the drippings. Drain and cool on paper towels and coarsely chop 4 slices of bacon and set aside.
  4. Allow the potatoes to cool until they are cool enough to handle. Slice off the top of each potato, down about a ¼ of an inch, to flatten out the tops. Scoop out 3 of the potatoes down to about ¼ inch from the skin placing the flesh in a medium size bowl. Scoop out the 4th potato and discard the flesh.
  5. hollowed out potatoes
  6. Using an electric mixer or potato masher, add the milk, and 2 tablespoons bacon dripping. Mash the potatoes, and then stir in the chopped bacon, cheese, ½ the scallions, ¼ teaspoon pepper, parsley, and ½ teaspoon salt until thoroughly combined.
  7. Twice Baked Potatoes with Bacon and Eggs stuffing
  8. Divide the mashed potatoes into the 4 potato skins using the back side of the spoon to pack it in place forming a long deep well to hold the egg.
  9. Brush each potato using a pastry brush with bacon dripping, and place the stuffed potatoes on aluminum foil in a shallow baking pan. Crack each egg, one at a time, into a bowl, and then pour the egg into the trench of the potato. Some of the egg white may overflow, which is fine.
  10. Raw Twice Baked Potatoes with Bacon and Eggs
  11. Bake the potatoes until egg whites are set. (20 – 30 minutes) top each twice baked potato with ½ strip of bacon and the rest of the scallions. Serve the rest of the bacon on the side.
  12. Twice Baked Potatoes with Bacon and Eggs

Adapted from Food Network Magazine

Doughnut Muffins Recipe

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donnutmuffinrecipe

I have wanted to make doughnuts, but I did not feel like dealing with the dough. I ran across this simple Doughnut Muffins Recipe, which I thought looked really good. This is a very simple recipe that doesn’t require much time to put together. The cake doughnut texture, coated with the butter, sugar, and cinnamon turns them into a delicious treat.

The next time you’re in the mood for doughnuts give this Doughnut Muffins Recipe a try; they’re delicious. Enjoy

Doughnut Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Muffins
  • 2 ¾ cups al-purpose flour
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter (melted)
  • 2 large eggs plus 1 egg yolk
  • Sugar Coating
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. For Muffins whisk all dry ingredients together in a large bowl.
  3. In a separate bowl whisk together the rest of the ingredients. Combine the wet ingredients into the dry ingredients until just moistened.
  4. Lightly spray a 12 cup muffin tin with cooking spray and divide the batter into the 12 cups.
  5. Bake on middle rack of oven until muffins are light brown and a tooth pick inserted in the center comes out clean. (About 20 minutes)Let muffins cool, until cool enough to handle.
  6. In a medium size bowl whisk together the sugar and cinnamon. Melt the butter in a separate pan or bowl. Using a pastry brush coat the muffins generously with melted butter, and then roll them in the sugar until thoroughly coated. Place the muffins on a wire rack to cool.

 Adapted from Cooks Country Magazine

Quick Turkey Chili Recipe

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quick turkey chili recipe

I usually shy away from turkey chili because usually the right flavors just don’t seem to come together for me; this Quick Turkey Chili Recipe is an exception. This one will go on my favorites list. The combinations of flavors are delicious, the recipe is simple, quick, and doesn’t require that many ingredients.
It you like chili and want to get away from red meat, give this Quick Turkey Chili Recipe a try; you’ll love it! Enjoy

Quick Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 20 ounce package of ground turkey
  • 2 cans diced fire roasted tomatoes (14.5 ounce cans)
  • 1 tablespoon cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt
  • 5 scallions (sliced with whites separated)
  • 2 cups low sodium chicken broth
  • 1 can black beans (15 ounces drained and rinsed)
  • 1 cup crushed tortilla chips (plus extra for garnish)
  • Sour cream and shredded cheddar for topping
Instructions
  1. In a Dutch oven or large pot over medium high heat mix together the cooking oil, tomato paste, cumin and chili powder; cook until mixture darkens, stirring constantly.
  2. Stir in the water and then add 1 teaspoon of salt, green pepper, and the white part of the scallions. Cook until green pepper is crisp-tender.
  3. Add the ground turkey and continue cooking, breaking turkey up with a spoon, until turkey is no longer pink inside.
  4. Mix in the tomatoes, chicken broth, and crushed corn chips. Cover and cook on simmer until mixture thickens. Mix in one half of the green part of the scallions (reserving the rest for garnish).
  5. Top with cheese, scallions, and sour cream. Serve hot with additional tortilla chips.

Adapted from Food Network Magazine

Garlic Chicken with Rigatoni Recipe

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Garlic Chicken with Rigatoni recipe

This is a little different take on garlic chicken, but it is really good. I don’t very often use sun dried tomatoes as an ingredient but the tangy flavor of sun dried tomatoes make this dish a step above the rest. There are quite a few ingredients in this recipe so it’s a good idea to have it all together before you start cooking. The original recipe called for a boneless skinless chicken breast, but I decided to substitute chicken tenders instead.
Give this Garlic Chicken with Rigatoni Recipe a try. Enjoy

Garlic Chicken with Rigatoni Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ pound chicken tenders (cut into bite size pieces)
  • ¼ cup sun dried tomatoes (not packed in oil)
  • ½ cup water
  • ¼ teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil (divided)
  • 1 package fresh mushrooms (8 ounces sliced)
  • 3 cloves garlic (finely minced)
  • ¼ cup chicken broth
  • ¼ cup white wine
  • 2 tablespoons fresh parsley
  • ¼ teaspoon dried basil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup Parmesan cheese
Instructions
  1. Cook rigatoni according to package directions.
  2. Bring water to a boil in a small sauce pan, remove from heat, add the sundried tomatoes into the water, and let the tomatoes soak for about 5 minutes. Drain and chop the tomatoes; set aside.
  3. Mix the flour in a zip lock bag with the garlic salt, add the chicken, and shake to coat.
  4. Using a large skillet over medium high heat using 1 tablespoon of the olive oil cook the chicken until browned and no longer pink inside. Remove the chicken from the pan and set aside.
  5. In the same skillet using the remaining olive oil over medium high heat cook the mushrooms until tender. Add the garlic and cook until fragrant; about 1 minute.
  6. cooking mushrooms
  7. Garlic Chicken
  8. Add the wine, chicken broth, parsley, salt, pepper, red pepper, basil, and chopped tomatoes to the mushroom mixture, and then add the chicken back into the skillet. Cook until heated through. Mix in the rigatoni and sprinkle Parmesan cheese over the top.
  9. Serve Hot

Adapted from Taste of Home Magazine