Bacon Pineapple Fried Rice

I randomly decided I wanted to try to make fried rice for the first time.  I read a bunch of different recipes, looked to see what I had on hand, and threw something together.  This is another one of those recipes where my measurements weren't precise.

1 1/2 cups uncooked rice
1 tablespoon vegetable oil
1 small onion
1 can of pineapple chunks
3 eggs
6 slices of bacon, cooked and chopped up
1/2 cup peas (fresh or frozen)
salt and pepper to taste

Cook rice ahead of time and refrigerate until needed.  Heat oil in a large skillet or wok, add onions and pineapple and cook on high until they start to brown around the edges.  Whisk eggs, salt, and pepper in a small bowl.  Add eggs to pan, stir until eggs are completely cooked.  Add bacon, peas, and rice.  Break up any clumps of rice.  Stir frequently until everything is hot.  Adjust seasonings and eat!

Pot Roast

So my boyfriend requested a pot roast for dinner.  I have a bad track record with those, even when I cooked it in the crock pot with water it came out dry and nasty.  So I consulted Nichole (who consulted her husband) as well as my co-workers, and the nice guy behind the meat counter at my local grocery store.  I picked out a boneless chuckeye roast that just happened to be on sale (yay sale!).  I also found this mix of stuff while looking at the seasoning packets.  It's made by Kraft called Recipe Makers New England Pot Roast.  It comes with 2 things a simmer sauce and a finishing sauce.  So I this morning I put the roast in the crock pot, along with a whole lot of potatoes, carrots, celery, and half a sweet onion.  I added the simmer sauce as well as a little bit of water.  The simmer sauce didn't look like it would be enough.  It comes in a bottle so I just added water to the bottle, about half a bottles worth, and put that in.  Then put the lid on it, set it for low for 8 hours and left it alone.  The Kraft mix calls for you to add the finishing sauce about 15 minutes before you are done, so at 7 I put it on and turned the crock to high.  When all was said and done, the veggies were yummy, the meat was literally falling apart, and the flavor was wonderful!  I can't believe how well it turned out!  So I will definitely be buying that again.  I also made some crescent rolls to go with it.  Over all a very good meal tonight!  Thanks to all who made it happen!  I included pictures of the box from Kraft as well as the finished product.  Highly recommend the Recipe Maker. 

Loaded Baked Potato Casserole

I was going to make twice baked potatoes for dinner tonight.  Then I discovered that my potatoes were getting a bit too green to eat the skins.  So I made something up.  Thus the loaded baked potato casserole was born.

4 medium to large potatoes, sliced thin
1 small to medium onion, chopped
6 strips of bacon, cooked and chopped up
2 tablespoons butter
1/2 cup cheddar cheese
salt and pepper to taste

Preheat oven to 400 degrees.  Butter (yes, butter not cooking spray) a 9 x 9 casserole dish.  Put potatoes, onion, and bacon in dish.  You can layer or mix as you prefer.  Add salt and pepper.  Cut butter into small chunks and distribute evenly.  Top with cheese.  Bake, covered, for about 40 minutes or until potatoes are tender.  Serve, top with a dollop of sour cream, and enjoy!

The real beauty of this recipe is its flexibility.  Anything you like on a baked potato can be thrown into the dish.  I think next time I'll add broccoli.

BBC Soup

Two soups commonly seen here in the midwest are broccoli and cheese, and beer and cheese.  My brother, Gary, had the bright idea to combine the two into Broccoli, Beer & Cheese (or BBC) soup!  This is my version.  It's tasty by itself, and makes the best tater tot casserole base!  It also freezes and reheats well.

Note:  All amounts are approximate, this is one of those recipes that I dump stuff in until it looks/tastes right!

 1/4 cup butter
1 small/medium onion, chopped
1/4 cup flour
1 bottle beer
2 cups chicken stock
1 cup chopped carrot
2 cups broccoli florets, chopped
2 cups half & half
2 cups cheddar cheese
salt and pepper to taste

Melt butter in a large stock pot.  Add onions and cook until transparent/slightly caramelized.  Whisk in flour.  Add beer, stock and carrots; simmer 15-20 minutes, until carrots are cooked but not soggy.  Add half & half and broccoli, simmer another 5-10 minutes until broccoli is tender.  Add salt, pepper, and cheese; stir until cheese is melted.

Chili Max

Hi, I'm one of the suckers er...contributors Nichole got to help her here.  My name is Theresa.  Nichole and I have been best friends for so long I've lost track (though she'll be quick to point out how long so that I'll feel old!)  Today has been rainy and cold all day so I decided tonight's dinner of choice will be my mom's Chili Max.  It's a good heat you up kind of dinner.  Start with a pound of ground beef, cook it with some seasonings.  I use some onion powder, garlic powder, salt, pepper, chili powder, and cayenne powder.  Once that's cooked I add a half a can of petite diced tomatoes, a can of tomato sauce, a can of dark kidney beans, a cup of elbow macaroni, and a half cup of water.  Bring it to a boil, then put a lid on it and simmer til the pasta is done.  You can top with Mexican cheese, or if you like really spicy sliced Jalapenos as my boyfriend does.  It's pretty easy and very good on a cold icky winter (or fall) day! 

Tonight's Dinner

Coconut chicken, rice, and sweet peas.

This chicken recipe is fantastic and rich.  It's good with the apricot sauce (in the recipe), or on its own.  Because the chicken is so rich, I like to pair it with simple sides.  So tonight, we had rice and sweet peas, both topped with a little butter, salt, and pepper.

Granny's Chocolate Pudding

This was my great grandmother's recipe (with slight modifications), and I frequently get asked for it.  I usually make it as just pudding or as pie with a graham cracker crust.  Granny usually made it in a traditional pie crust with meringue.

1 cup sugar
6 tablespoons corn starch
6 tablespoons cocoa powder
pinch salt
2 eggs
2 cups milk (2% or whole)
4 tablespoons butter (or margarine)
1 teaspoon vanilla extract

Combine dry ingredients in a heavy saucepan.  Mix in eggs and gradually whisk in milk.  Cook over medium heat, stirring frequently.  Once pudding thickens, remove from heat.  Stir in butter and vanilla.  Pour into your choice of receptacle.  Chill, eat, and enjoy!