Slow Cooker Shredded Beef Sandwiches

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Slow Cooker Shredded Beef

Slow Cooker Shredded Beef Sandwiches are very easy and absolutely delicious. The recipe for the beef was originally from my grandmother and has been passed down to me by my mother; the simplicity of the recipe is what makes it so good. These sandwiches are not at all dry and are even more enhanced by using the leftover liquid to dip in. The garlic and parsley work together to give them a unique and rich flavor. From Cully’s Kitchen to yours!

Slow Cooker Shredded Beef Sandwhiches
 
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Ingredients
  • 2-3lb beef roast
  • 6 cups of water
  • 7 beef bouillon cubes
  • ½ cup chopped fresh parsley
  • ¼ cup minced garlic
  • 6 Kaiser rolls
  • 6 slices of Swiss cheese
Instructions
  1. Add 6 cups of water to slow cooker then add 7 cubes of beef bouillon. Cut ½ inch slits into beef roast (approximately 15-20 slits total). Stuff each slit with a small amount of minced garlic and chopped parsley. Add any leftover parsley and garlic to liquid in slow cooker. Place roast into slow cooker and set to low. Cook for 8-10 hours.
  2. When beef roast is cooked, take out of slow cooker and shred on a cutting board, discard fat, and add shredded beef back into the slow cooker. Cook for at least an additional 30 minutes. Serve on a Kaiser roll with a slice of swiss cheese—the liquid in the slow cooker makes a great dipping sauce, as well.

 

Chicken Bacon Ranch Flatbreads

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Chicken Bacon Ranch Flatbreads

Chicken bacon ranch is a classic combination and our family really enjoys various forms of sandwiches prepared on naan flatbreads. Naan flatbread is soft and forms a slight crust when baked, which makes it perfect as an alternative for sandwiches. This recipe is easy to prepare and comes together very quickly after the initial baking is completed. From Cully’s Kitchen to yours!

Chicken Bacon Ranch Flatbreads

Chicken Bacon Ranch Flatbreads
 
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Ingredients
  • 4 naan flatbreads
  • 1.5lb of boneless skinless chicken breasts
  • 1lb bacon, cooked
  • 5oz ranch dressing
  • 8oz shredded cheddar cheese
  • ½ head of shredded iceberg lettuce
  • 1 large tomato, diced
  • 1 tsp oregano
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
Instructions
  1. Preheat oven to 350 degrees F. Mix oregano, pepper, salt, onion powder, and garlic powder together in a small bowl. Sprinkle onto uncooked chicken breasts and place onto greased baking sheet. Bake chicken until cooked (approximately 25-30 minutes). Cook bacon either in microwave, stovetop, or baked in oven.
  2. Cut chicken into pieces that are about 1-3 inches long and relatively thin and place into medium mixing bowl. Dice bacon into small pieces and mix into the chicken.
  3. Sprinkle naan flatbread with water and place onto a lightly greased baking sheet. Bake according to directions—generally about 5 minutes at 350 degrees F, until lightly browned.
  4. Top flatbreads with chicken and bacon mix, lettuce, tomato, preferred amount of ranch, and shredded cheese. Serve and eat folded in half like a taco.

 

Beef Wet Burritos Recipe

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Beef Wet Burrito

This recipe is a favorite in my house; we first made this recipe years ago and continue to make it on a regular basis. Wet burritos are super easy to make and taste amazing. They are also very filling and are just as good served as leftovers. The meat is versatile, and the recipe can be used for not only wet burritos, but also for other dishes such as nachos, quesadillas, or tacos. From Cully’s Kitchen to yours!

Beef Wet Burritos

Beef Wet Burritos Recipe
 
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Ingredients
  • 2lb beef stew meat
  • 20oz can of mild red enchilada sauce
  • 2 tsp beef bouillon
  • 8oz refried beans
  • 5-8 flour tortillas (burrito size)
  • 4-6oz shredded cheddar cheese
  • Lettuce, tomato, & sour cream (optional)
Instructions
  1. Place beef stew meat into slow cooker and mix in enchilada sauce and beef bouillon. Cook on low for approximately 6 hours, until meat is fully cooked. Shred the meat in the slow cooker using a fork or slotted spoon.
  2. Preheat oven to 375 degrees F and lightly grease a 9x13 inch baking dish. Warm tortillas and refried beans. Place tortilla onto a flat surface and spread desired amount of refried bean onto the center and add about ½ cup of shredded meat on top (try to drain liquid first using slotted spoon or fork). Roll burrito by folding in the outer edges and rolling upwards. Place rolled burrito into baking dish, with the tortilla seam facing down.
  3. Repeat until the baking dish is full of burritos or you run out of ingredients. Take the sauce in the slow cooker and cover the burritos with it in the baking dish. Top with shredded cheddar cheese and place in oven for about 15 minutes, until the cheese is melted.
  4. You can top finished burritos with your favorite toppings, such as lettuce, tomato, and sour cream.

 

Pizza Calzones Recipe

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Pizza Calzones

Calzones are a great way to switch up the usual pizza routine some of us get stuck in. These are amazing and never fail to please the whole family. They are super cheesy, moist, flavorful, and very filling. The best part is that they can be customized with whatever toppings you enjoy—add cooked veggies or other cooked meats, cheese, or sauces to make it your own! From Cully’s Kitchen to yours!

Pizza Calzones Recipe
 
Author:
Ingredients
  • Calzones:
  • 2 tubes pizza crust dough (13-15oz)
  • 15oz pizza sauce
  • 4oz shredded mozzarella
  • 8oz block mozzarella (cubed)
  • 5oz sliced pepperoni
  • 1lb Italian sausage
  • Seasoned Oil Spread:
  • ½ cup olive oil
  • 1 tsp oregano
  • 1 tsp parsley
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 1 tbsp cup grated parmesan cheese
Instructions
  1. Preheat oven per directions on pizza crust dough. Cook Italian sausage in a frying pan and mince into small pieces with spatula then drain the excess grease.
  2. Grease a baking sheet with oil spray. Unroll pizza crust dough and cut each in half (you will have 4 total). Take 1 half and spread it without ripping any holes in the dough (if you have holes in the dough, take a small piece from the out edge and work it in so the hole is patched).
  3. In the center of the spread-out dough, start with ⅛ cup of pizza sauce then add ⅛ cup of shredded mozzarella, pepperoni (approximately 8 slices), ¼ cup of Italian sausage, about 5 pieces of cubed block mozzarella and finish with another ⅛ cup of pizza sauce.
  4. Take the 4 edges of the dough and pull them over the heap in the middle and use your fingers to work the dough together at the seams. It is important not to have any holes in the dough where the inside of the calzone can leak out.
  5. Gently lift the calzone, flip over, and place it onto your greased baking sheet (the seams should be at the bottom).
  6. Mix olive oil, oregano, parsley, onion powder, garlic powder, pepper, and grated parmesan in a small bowl. Use a cooking brush to apply evenly to the top and sides of calzone once on the baking sheet.
  7. Bake per pizza crust dough directions until the calzone is lightly browned.

 

Chorizo Breakfast Burritos Recipe

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Chorizo Breakfast Burritos

We love chorizo in my household—especially this recipe for homemade Chorizo Breakfast Burritos. If don’t like spicy food, there is no need to worry—this homemade chorizo recipe is much more mild than the kind you can purchase in the store. The combination of flavors and textures from the egg, chorizo, potatoes, cheese, and salsa make it super delicious and a hit for any crowd. We like to lightly brown the burrito once finished in the skillet, but this is not necessary. From Cully’s Kitchen to yours!

Chorizo Breakfast Burritos Recipe
 
Author:
Ingredients
  • Burrito Recipe:
  • 1lb chorizo (for recipe, see below)
  • 2 russet potatoes
  • 4 tsp olive oil
  • 6 tortillas (10-inch)
  • 8 large eggs
  • 1 cup shredded Monterey jack cheese
  • ⅔ cup of salsa (optional)
  • salt & pepper to taste
  • Chorizo Recipe:
  • 1lb ground pork
  • ¼ cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp coriander
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • ⅛ tsp ground cloves
  • ⅛ tsp pepper
Instructions
  1. (FOR CHORIZO) Mix together chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, cloves, and pepper in a large bowl. Add apple cider vinegar and stir until dried ingredients are saturated. Using your hands, add the ground pork and work the spice mixture into the pork.
  2. Preheat oven to 300 degrees F. Add 2 tsp of the olive oil to a large skillet and warm on medium-high heat. Add potatoes and cook until browned on all sides, occasionally flipping them (about 5-10 minutes). Put potatoes into a large bowl and set aside.
  3. Add Chorizo to the skillet and brown the meat, breaking it up into small pieces. Heat until meat it fully cooked, about 10 minutes. Add to bowl of potatoes and mix; keep warm.
  4. Put the tortillas on an oven-safe plate and place into oven to warm. Whisk eggs in a bowl and season with salt and pepper. On low heat, add the remaining 2 tsp of olive oil into the skillet. Pour the egg mixture into the skillet and scramble.
  5. Take the tortillas out of the oven and construct burritos. Split the eggs, chorizo, potatoes, salsa, and Monterey jack cheese on the tortillas and roll. (Tip: place ingredients in the center of the tortilla, fold in the shorter ends, and roll from the bottom).

 

Beanless Chili Recipe

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Beanless Chili

This is a wonderful recipe for those who aren’t fans of beans or other vegetables in their chili. It can be eaten by itself or used on top of hotdogs or fries. Surprisingly, it is not at all spicy, so don’t be afraid of the hot sauce. This chili has a unique taste—the addition of red wine vinegar gives it a bit of a tang that is amazing. From Cully’s Kitchen to yours!

Beanless Chili Recipe
 
Author:
Ingredients
  • 1lb ground beef
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp hot sauce
  • ¼ cup red wine vinegar
  • 28 oz can of tomato sauce
Instructions
  1. Brown the ground beef in a frying pan with the 3 minced garlic cloves and drain.
  2. Meanwhile, empty the can of tomato sauce into a saucepan on medium-high heat.
  3. Add remaining ingredients and stir well. Heat until it starts to boil, reduce heat to low and cover for approximately 1 hour.

 

KFC Mac and Cheese

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kfc mac and cheese recipe picture

This is a great KFC knock off recipe.

This mac and cheese recipe is rich and creamy, and takes very little time to put together; you’ll love it.

KFC Mac and Cheese
 
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Recipe type: Side Dish
Serves: 4 as a side
Ingredients
  • 1⅓ cups elbow macaroni
  • 4 ounces Velveeta cheese (cubed)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons whole milk
  • ¼ teaspoon salt
Instructions
  1. Cook macaroni according to package directions for tender; drain.
  2. While the macaroni is cooking place the cheeses, milk, and salt into a small sauce pan. Cook mixture over low heat stirring constantly until cheese melts and becomes smooth.
  3. Mix the sauce mixture into the pan with the now drained macaroni. Serve hot.

Adapted from Blogchef.net

Cream Cheese Blueberry Muffins

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bb muffin recipe picture

bb mmuffin picture2

It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com

Ritz Parmesan Chicken Nuggets

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ritz chicken recipe picture

Football play-off season is here and these Parmesan Chicken Nuggets are perfect for the occasion. These chicken nuggets are simple to put together, and cook quickly. Just be sure to allow enough time for the marinade.

So if you want to wow your guests at your next super bowl party give this Ritz Crackers Parmesan Chicken Nuggets recipe a try; they’re delicious.

Ritz Crackers Parmesan Chicken Nuggets
 
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Author:
Recipe type: side
Cuisine: Italian
Serves: Side
Ingredients
  • 1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt to taste
  • 2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
  • ⅓ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese.
  • Oil for deep frying.
Instructions
  1. In a large bowl mix together the butter milk, garlic, paprika, and salt; toss the chicken in the butter milk mixture, cover with plastic, and refrigerate for about 2 hours.
  2. In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese and panko bread crumbs.
  3. Preheat deep fryer to 350F.
  4. Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
  5. Serve as a stand-alone snack or with your favorite dipping sauce.
  6. Enjoy

Adapted from Laura in the Kitchen

Crunchy Potato Recipe Casserole Recipe

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CRUNCHY POTATO CASSEROLE recipe picture

I was looking for a good side dish go go with a fish fry for supper. I was looking around on my sons blog and thought this Crunchy Potato Recipe Casserole Recipe looked really good.

No surprise here it was delicious!! You can view the original recipe here.

Crunchy Potato Recipe Casserole Recipe
 
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Author:
Recipe type: Side dish
Serves: 6
Ingredients
  • 2 pounds frozen southern style hash browns
  • salt and pepper
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 8 ounces shredded cheddar cheese
  • ½ cup butter
  • 2 cups crushed cornflakes
Instructions
  1. Preheat oven to 350F.
  2. Spread the frozen potatoes in the bottom of a 13 X 9 inch casserole dish lightly sprayed with cooking spray.
  3. In a medium size bowl mix together the soup, sour cream, and cheddar cheese.
  4. Pour ¼ cup of the melted butter over the potatoes and spread the soup mixture over the top.
  5. In a medium size bowl mix the remaining butter into the cornflakes and spread the mixture over the casserole. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking until cornflakes start to brown and potatoes are done.

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