Day 31

My final day in the 31 Day Challenge was great.  Again, I used someone else's recipe so I won't actually write it out.  I highly recommend checking it out though, it was tasty and totally awesome because it was made in the slow cooker!  It was a meal inspired by the fast food joint Panda Express.  I served my chicken over brown rice with a couple of pot stickers on the side.  Chinese "Take-In"!

Orange Chicken

Recipe and directions here

Well, I'm finished.  I'm kind of going through withdrawls.  I spent the last 31 days really thinking about what I was putting in front of my family.  It was fun and challenging.  Was it tough?  Yeah, but I'd totally do it again.  Maybe you'll join me next year?

Day 30

I made the most amazing cookies tonight.  I found them on another blog, so rather than copying the recipe (copyrights and all), I will just give you the link.  I promise you, they are extremely easy and delicious!

Chocolate Rolo Cookies

Recipe here

Day 29

We love crescent roll hot dogs in our house.  It is a great go-to dinner on busy week nights.  In honor of Halloween, I ''dressed'' them up a bit...

Mummy Dogs

Ingredients...

Crescent rolls
Hot Dogs

Directions...

Press out crescent rolls in rectangles (two triangles together) being careful to press out the seams as much as possible.
Using a pizza roller, cut strips out of the dough.
Wrap the hot dogs with the strips of dough.
Bake according to package directions on crescent roll containers.

Day 28

Today's dish was both a success and a failure.  The failure was that the dish was supposed to look like this:

recipe and picture here

 instead it looked like this:

So instead of getting stuffed baked apples, I got applesauce.  Good thing it tasted amazing!  Another bonus, it made the house smell very fall-ish.  Like I had been baking all day :)

Slow Cooker Applesauce

Ingredients...

6 small McIntosh apples
1/4 cup backed brown sugar
1/4 cup walnuts
2 tablespoons raisins (I used golden raisins and currents)
1 tablespoon dried cranberries
1 teaspoon lemon zest
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into small pieces
1/4 cup orange juice
1/4 cup water

Directions...

Core apples, leaving bottom intact, with a paring knife.
Place apples in a single layer in slow cooker
Stir together all the other ingredients, minus water and orange juice and spoon into cored apples.
Pour orange juice and water over apples
Cover and cook on high for 3 hours. 
If your apples completely fall apart, like mine did, stir well and pull out the whole skins (or just mash them up too if you like the texture).
Enjoy!

Day 27

Tonight's dinner was superb. I mean really, melted cheese? On bread? and Sausage?  If you've ever thought fondue was too fancy or hard to make, let me allay your fears.  It is easy.  And it is delicious (even if it is fancy...)!  This would be a great appetizer, but we always make it into a meal.

you can find the original recipe here

Swiss Fondue

Ingredients...

1/2 pound Gruyere cheese, grated
1/2 pound Emmental cheese, grated
2 teaspoons cornstarch
2/3 cup dry white wine (Chardonnay works well)
1 garlic clove, cut in half
4 tablespoon Kirsch (cherry brandy)*
A pinch of freshly grated nutmeg
Ground pepper

Directions...

Toss the grated cheeses together with the cornstarch.
Rub the inside of a heavy saucepan with the cut garlic clove.
Add wine and 2 tablespoons Kirsch (* I never add Krisch, only because I never have it.  I just add more wine to the mix) and bring to a boil.
Reduce the heat to medium-low and add the cheese mixture by handful, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch (or wine) if mixture is too thick.
Season with nutmeg and pepper, to taste.
Transfer to a fondue pot and serve immediately with dippers of choice.

We love these dippers:  rye bread, sourdough bread, tart green apples, roasted potatoes, roasted broccoli, sausage.

Day 26

Here's another great slow cooker meal.  I didn't cut the chicken before putting it in the slow cooker.  Right before serving, I used the back of a spoon and broke the chicken apart.  This makes enough food to feed a crowd, or for freezing for a later date.

Chicken Spaghetti

Ingredients...

2 pounds chicken breasts
1 bell pepper, chopped
1/2 cup onion, chopped
15 ounce can diced tomatoes with juice
15 ounce can tomato sauce
6 ounce tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried garlic
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions...

Combine all ingredients in slow cooker.
Cover and cook on low for 8 hours.
Serve over pasta.

Day 25

This recipe came straight off of pillsbury.com.  I am not much of a pork chop fan, and I never really understood the whole ''pork chops and applesauce'' thing, but I am definitely a fan of this meal.  The chops and appples were so tender, you could cut them with your fork.  The cranberries added a hint of tang, and the cayenne and cinnamon added just a hint of heat in the back of your throat.  It was by far the best meal we've had this month!  And to make it even better, it was done in the slow cooker!  We are planning on repeating this as one of our holiday meals.

Slow Cooker Pork Chops and Apple Chutney 

Ingredients...

4 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb)

1/4 teaspoon salt

1/4 teaspoon pepper

6 tablespoons packed brown sugar

2 tablespoons cider vinegar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cayenne

1/4 cup sweetened dried cranberries

2 medium baking apples, peeled, chopped (2 cups)

 

Directions...

Spray 3- to 4-quart slow cooker with cooking spray. 

Sprinkle pork with salt and pepper and place in slow cooker.  

In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. 

Spoon over pork in cooker and top with apples.  

Cover and cook on Low heat setting 4 hours to 4 hours 30 minutes.

 We served ours with a dollop of mashed potatoes, but you could have yours with roasted root veggies, sweet potatoes or a corn dish.  Enjoy!

Day 24

Here's a recipe I got out of Deceptively Delicious.  I'm pleased to report that the muffins turned out really well.  They were moist and sweet.  Yum!

Applesauce Muffins

Ingredients...

Topping

2/3 cup oats

1/4 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter, diced

Muffins

1 1/2 cup flour

1 cup oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup applesauce

1/2 teaspoon cinnamon

½ cup milk

1/2 cup sweet potato puree (can use baby food...)

1/2 cup brown sugar

1/4 cup veg oil

1 egg

Directions...

Preheat oven to 400*

Combine topping ingredients

Combine flour, oats, powder, soda, and cinnamon.   

Mix applesauce, milk, veg puree, sugar, oil and egg.   

Add dry to wet and stir until combined.

Bake 18-20 min, or until toothpick comes out clean.

Enjoy!

Day 23

This is a lovely dessert that represents fall well.  The aromas, flavors and ingredients are warming and easily found in the fall.  I like to serve the pears warm with a scoop of vanilla ice cream and the sauce can be saved and used as an ice cream topping on its own.  Enjoy!

 

Ginger Pears 

Ingredients...

5 firm, ripe pears (Bartletts or Anjous work well)
3 cups apple cider
1 teaspoon finely grated ginger
pinch of salt
3 tablespoons cornstarch
1/3 cup cold water
1/2 teaspoon almond extract or Amaretto

Directions...

Peel, quarter and core pears.
Set pears, apple cider, ginger and salt to simmer on stove for 20 minutes, or until pears soften.
Mix cornstarch and water in a separate container.  Add to pears and stir until sauce thickens.
Remove from heat and add almond extract or Amaretto.
Serve either warm or cold.
Enjoy!

Day 22

So this one is kinda cheap... BUT we almost always have this whenever there is a get together at our house (think football parties, movie nights, and game nights).  In fact we've made this twice this week alone.

Chili Cheese Dip

Ingredients...

8 ounces of Velveeta Cheese, cubed
15 ounce can of chili
Your favorite type of tortilla chips

Directions...

Place cheese and chili in a microwave safe bowl. 
Microwave in one minute increments, stirring in between.  It usually takes about 3 minutes.
Serve with your favorite chips

Day 21

Have you ever made your own pizza?  It's a lot of fun, especially when you have little ones helping out in the kitchen.  Use this recipe as a start and make your own creations.

 

Chicken Sausage Pizza

Ingredients...

Whole Wheat Pizza Crust
1/2 cup Pizza Sauce
2 cups shredded Pepper Jack Cheese
2 Chicken Sausages, chopped
1/4 cup Roasted Red Peppers, sliced
1/4 cup Red Onion, sliced
1/4 cup shredded Parmesan Cheese
1 teaspoon Italian Seasonings
1 teaspoon dehydrated garlic

Directions...

Preheat 425*
Layer ingredients in order.
Bake for about 15 minutes, or until cheese is melted and browned.
Enjoy!

Day 20

I made this for a potluck, and boy is it an excellent appetizer!  You could also top a green salad, make a sandwich on some toasted sourdough, or wrap it up in a whole wheat tortilla. Yum!

Asian Chicken Salad Lettuce Wraps

Ingredients...

2 cups cooked chicken, finely chopped
1/4 cup green onions, finely chopped
4 ounces water chestnuts, drained and finely chopped
1/2 cup spicy peanut sauce
1 tablespoon fresh mint, finely chopped
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1/4-1/2 cup chopped roasted peanuts
*everything should be chopped to about the same consistency
Small Bibb lettuce leaves (my grocery store didn't have Bibb lettuce, so I used endive, which worked really well)

Directions...

Mix all ingredients (except peanuts and lettuce) in a medium bowl adding chicken broth as needed (if your salad is kind of on the dry side, add more).
Spoon mixture into lettuce cups.
Garnish with chopped peanuts.

Day 19

Here's a meal with a little international flair.  I am happily surprised that it went over so well in my house (I am feeding some fairly picky eaters), there were no leftovers!  We did our chicken on the grill, but you could also cook it under the broiler or even stove top if you wanted (forget the skewers if you do stove top).  You could also use a store bought Peanut Sauce, but this sauce was so easy, why would you want to? I'm sure the leftovers would be tasty (IF you end up with some).  Serve with rice or noodles- your choice!

Chicken Satay with Peanut Sauce

Ingredients...

Chicken Satay...
3 tablespoons lime juice
1 teaspoon curry powder
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 cloves minced garlic
1 pound chicken breasts, cut into 1-inch cubes

Peanut Sauce...
1/2 cup creamy peanut butter
1/2 cup water
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
2 cloves minced garlic

Directions...

Combine all "Chicken Satay" ingredients to a resealable bag.  Refrigerate for at least 2 hours.
Immerse bamboo skewers in water for at least 30 minutes before using to prevent burning.
Thread cubed chicken onto wet skewers, leaving some room between pieces. 
Over medium heat, grill your chicken, turning occasionally until all pieces are cooked through about 10-12 minutes. 
To make sauce- combine all sauce ingredients in a small saucepan.  Heat over medium heat, stirring occasionally, until sauce is smooth and warm.  Serve with chicken.
Enjoy!

Day 18

This recipe comes to you courtesy of a dear friend of mine.  It is a great meal for parties, family nite or freezing for a later date.  We served it with our Pesto Pizza. 

Vivian's Pasta

Ingredients...

1 lb uncooked Ziti

1 lb Italian sausage

1 cup chopped onions

2 garlic cloves, minced

1 tablespoons tomato paste

salt & pepper to taste

2 (14.5 oz) cans petite-diced tomatoes

1/4 cup chopped fresh basil or 1 T dried

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

Directions...

Cook pasta according to pkg directions, omitting salt & fat.  Drain pasta and set aside.

Remove casings from sausage, if you've bought links.  Cook sausage, onion and garlic until browned & crumbled.  

Add tomato paste, salt & pepper, canned tomatoes (with juice), bring to boil.  

Cover, reduce heat and simmer 10 min.

Add basil and cooked pasta to sausage mixture.  

Place half of the pasta mixture in a casserole dish coated with non-stick cooking spray.  

Top with half of the mozzarella and half of the Parmesan.  

Repeat layers.  

Bake in a 350* oven for 25 min or until bubbly.

Enjoy!

Day 17

I don't think I can tell you enough how much I love my slow-cooker.  It is truly an essential tool in my kitchen, and I would recommend it to anyone.  The prep, clean up, and effort for most slow-cooker meals is minimal and the final product tastes amazing.

Today's meal: 

there's no way to make this look pretty, but trust me... it's good!

Slow Cooker Jambalaya

Ingredients...

1 pound chicken breasts, cubed
3 cups chicken broth (plus extra)
3/4 cups water
1 1/2 cups uncooked brown rice
4 ounces smoked sausage, sliced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 teaspoons cajun seasoning
2 cloves minced garlic
1/8 teaspoon hot pepper sauce (optional)
1 bay leaf
14.5 ounce can diced tomatoes

Directions...

Combine all ingredients in a slow cooker.
Cook on low for 6 hours, adding more chicken broth as needed

Day 16

Penne Bake

Ingredients...

1 lb pasta cooked
2 cups marinara sauce
16oz ricotta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup chopped fresh basil
Parmesan cheese

Directions...

Boil pasta in salted water according to package directions.
When pasta is done, drain and return to the hot pot.
Mix in all other ingredients and stir until well incorporated and ricotta is melted.
Spray a casserole dish with non-stick cooking spray and pour in pasta.
Top with Parmesan cheese.
Bake in a 350* oven until everything is warmed through (approx 30 minutes).

Day 15

Easy Chicken Pot Pie

Ingredients...

4 tablespoons butter

2 garlic cloves, minced

1/2 teaspoon dried thyme 

1/2 cup flour

1/4 cup dry sherry

3 cups chicken broth

1/4 cup heavy cream

1 lb cooked chicken, cut into bite size pieces (rotisserie chickens from the grocery store work really well for this)

1 cup frozen veg, thawed

Directions...

Melt butter in dutch oven, then add garlic and thyme and cook until fragrant, about 15 seconds.  

Stir in the flour.  

Slowly whisk in the sherry, scraping up any browned bits.  

Stir in chicken broth and cream.  

Simmer until thickened about 10 min.  

Season with salt and pepper to taste.  

Stir in chicken and veg, warming thoroughly.  

Pour into pan, top with a can of biscuits cut into pieces.  

Bake at 375* for 15 min or until biscuits are done.

Serve and Enjoy!

Day 14

Breakfast Scramble

Ingredients...

9 eggs, broken and blended
1/2 lb breakfast sausage, broken-up
5 slices bacon, chopped
32 oz package of frozen hashbrowns, cooked
1 cup shredded cheddar cheese

Directions...

In a skillet over medium high heat, cook hashbrowns according to package directions until done.
In a separate skillet (large enough to add hashbrowns), cook bacon, drain and set aside.
In the bacon skillet start breakfast sausage.  When it is almost done, drain off some of the fat and then add hashbrowns and eggs.  Stir mixture continuously until eggs are cooked (this will only take a few minutes).
Add bacon and cheese, and stir until cheese is melted. 
Salt and pepper to your taste.
Serve hot (I like to top mine with salsa- yum!) .
Enjoy!

Day 13

We went out of town for part of the weekend, and I haven't done all my posts yet... (sheepish grin)

I was able to cook though, so I'll get them up throughout the week, and hopefully be all caught up by the end of the week.

Chocolate Chip Cookie Cups

Ingredients...

Your favorite pre-made chocolate chip cookie dough
(using pre-made dough will ensure consistancy)

Directions...

Spray a standard size muffin tin with non-stick cooking spray.
Take about a tablespoon of cookie dough and form into the bottom and up the sides of the cups in a standard sized muffin tin.  Make sure the dough is fairly smooth, without any breaks in the dough.  The dough should be no more than about a quarter of an inch thick through out.
Bake approx 8 minutes.
Wet a teaspoon measuring spoon, and with the back press the center of the cookie cup down gently. The dough will naturally try to puff up, by pressing it down you keep the cup shape.
Bake 2 more minutes, press dough with spoon.  Repeat until cookie cup is done (my cookies took about 12 minutes to bake) 
Cool completely in muffin pan.
Using a toothpick, gently run along the edge between cookie and pan to loosen.  Gently lift out.
Fill with ice cream and top with your favorite dessert toppings (chocolate sauce, whip cream...)
Enjoy!

Day 12

I think that it is safe to say that fall is officially here.  The days are consistently cooler, and the nights are cold enough to need an extra blanket on the bed.  In my opinion, this means perfect soup weather.  And what would make it even better than to be able to spend all day cooking it without actually having to spend all day cooking it.  Of course what I mean by that, is using the slow-cooker.  All the aromas without the work!

Tonight's dinner was found on here. 

Cheesy Potato Soup

Ingredients...

1 32 ounce bag of frozen diced hashbrowns (thawed)
1 32 ounce container of chicken broth
1 medium stalk of celery, finely chopped
1/2 cup onion, finely chopped
3 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
bacon
scallions, chopped

Directions...

In a slow-cooker, combine thawed hashbrowns, chicken broth, celery and onion. 
Cover and cook on low for 5 to 6 hours.
Using a potato masher, slightly mash potatoes to a creamier consistency.
Mix flour and milk in a small bowl.  Stir into soup.  Set heat to high for 30 minutes.
Melt in cheese, stirring continuously.
Garnish with chopped scallions and bacon.
Enjoy!