Feb 052016
 

Easier than regular Chicken Cordon Bleu with the added bonus of pasta! I really enjoyed this recipe.

I modified the recipe some. With our love of garlic, I added a bit more along with more ham, pepper and parsley. Due to the salt in ham, I took salt out of the ingredients, so you might want to salt to your taste.

If you don’t like swiss cheese, you can use a different cheese. I think it would taste pretty yummy with provolone.

One Pan Chicken Cordon Bleu Pasta
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Ingredients
  1. 2 Tablespoons olive oil
  2. 1 Tablespoon garlic, minced
  3. 2 chicken breasts, cut into 1" inch cubes
  4. 1/2 pound diced ham
  5. 3 cups rotini pasta
  6. 1 cup water
  7. 2 cups chicken broth
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon pepper
  10. 8 ounces Swiss cheese, sliced or shredded
  11. 1/2 cup breadcrumbs
  12. 1 Tablespoon dried parsley
Instructions
  1. Heat olive oil over medium heat. Add garlic and cook for 1 minute.
  2. Add chicken and cook until lightly browned. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add ham, pasta, water, chicken broth, pepper and onion powder. Stir
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Remove pan from heat and add Swiss cheese. Stir until melted.
  6. Top with breadcrumbs and place under the broiler for 5 minutes.
Notes
  1. If you don't want to use the broiler, toast breadcrumbs in a skillet before sprinkling over pasta.
Adapted from I Heart Naptime
Adapted from I Heart Naptime
Kryson's Kreations http://krysonskreations.com/
one-pan-cordon-bleu-pasta

Dec 312015
 

Many of us eat black-eyed peas for luck on New Year’s Day. I used to cook dried black-eyed peas with some fatty ham and jalapeño which is good, but I wanted something a little more exciting. After playing around with some recipes online, I came up with this dish. Even my husband, who doesn’t like beans or peas, enjoyed it.

Adding tomatoes symbolize health and kale to symbolize money to the black-eyed peas (prosperity or coin) and ham (forward movement or positive motion), should make this year very lucky! Luck aside, it’s a tasty rendition of a traditional dish.

New Years Black-Eyed Peas
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoon olive oil
  2. 1/2 lb bacon or fatty ham, diced
  3. 1 small onion, diced
  4. 2-3 cloves garlic, crushed
  5. 1 28-oz can diced tomatoes, undrained
  6. 2 15-oz can black-eyed peas, drained and rinsed
  7. 3 cups water
  8. 1 Tablespoon beef Better Than Bouillon or crystal/cube equivalent
  9. 1/4 cup jalapeño peppers (from jar), chopped
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon chili powder
  12. 1/4 teaspoon ground coriander
  13. 1 tablespoon white vinegar
  14. 1 tablespoon honey
  15. 1 bunch kale leaves, washed and cut into 1-inch pieces
  16. 1 cup Monterey Jack cheese, shredded
  17. 2 cups cooked rice
Instructions
  1. Heat the olive oil in a large soup pot at medium heat. Add the bacon or ham and cook for 2-3 minutes.
  2. Add chopped onions and garlic. Cook for 2-3 minutes or until onions begin to soften.
  3. Add diced tomatoes with juice, water, bouillon, black-eyed peas, jalapeño, vinegar, cumin, chili powder and coriander. Stir, then cook uncovered over medium heat for about 15 minutes.
  4. Stir in honey and kale. Cook another 10 minutes.
  5. Serve over rice with grated cheese on top.
Adapted from Shannon Kuhn
Adapted from Shannon Kuhn
Kryson's Kreations http://krysonskreations.com/

Nov 102015
 

Another dish that screams for modification. Use your own favorite pizza toppings. Make it vegetarian, Hawaiian or even change the sauce to Alfredo instead of pizza sauce. Just make sure you use the same amount of liquid so the pasta has enough to absorb.

I recently tried freezing it before cooking and it worked beautifully. It wasn’t fully thawed when I started cooking it, so I added an additional 10 minutes to the cooking time. Freezes well after cooking, too.

Pizza Pasta
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Ingredients
  1. 1 lb mild Italian pork sausage
  2. 1 small onion, diced
  3. 8 ounces fresh sliced mushrooms
  4. 2 cups beef broth
  5. 2 cups pizza sauce
  6. 1 (14.5 ounce) can diced tomatoes, undrained
  7. 4 cups uncooked rotini pasta
  8. 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
  9. 4 sliced crispy bacon, crumbled
  10. 1 1/2 cups shredded mozzarella or pizza cheese
  11. Sliced pepperoni for topping
Instructions
  1. In skillet cook sausage, onion and mushrooms over medium-high heat 8 to 10 minutes, until sausage is no longer pink. Drain.
  2. In ungreased 13x9-inch (3-quart) glass baking dish, mix beef broth, pizza sauce and tomatoes. Stir in cooked sausage mixture, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
  3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
  4. Uncover baking dish and stir. Sprinkle with bacon, cheese and top with pepperoni. Bake uncovered 10 to 15 minutes longer or until cheese is melted.
Notes
  1. If freezing, add rotini pasta, broth, pizza sauce, tomatoes, cooled sausage mixture and olives to a plastic freezer bag, Food Saver bag or freezable casserole dish with a lid. Remove as much air as possible from bags and freeze. If using a casserole dish, cover with plastic wrap before covering with lid.
  2. Remove from freezer and allow to thaw for a day before cooking.
  3. Don't forget the bacon, mozzarella cheese and pepperoni!
  4. Don't like Italian sausage? Use hamburger!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

Oct 192015
 

Yet another family favorite! Sour-Creamed Pot Roast doesn’t last long around our house. Flavorful and creamy it’s a prefect blend of things we love but shouldn’t eat.

I’ve tried adding more vegetables to the recipe, but it’s just never as good so I serve veggies on the side. It pairs well with almost anything, but I usually serve it with Slow Cooker Green Beans with Bacon or Tomato Salad. I haven’t yet posted recipes for the other sides I often choose from.

Slow Cooker Sour-Creamed Pot Roast
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 4 slices bacon
  2. 3 pound beef chuck roast
  3. 8 oz sliced fresh mushrooms (optional)
  4. 1 cup chopped onion
  5. 1 teaspoon salt
  6. 1 bay leaf
  7. 1/4 teaspoon cumin
  8. 1/8 teaspoon pepper
  9. 1/4 cup water
  10. 1/2 cup sour cream
  11. 3 Tablespoons flour
  12. 2 Tablespoons snipped parsley
  13. 1/2 teaspoon Kitchen Bouquet or substitute browning sauce
  14. cooked egg noodles
Instructions
  1. Cook bacon in skillet or cast iron skillet until crisp. Remove from skillet to a paper towel covered plate to drain.
  2. Cut roast to fit in slow cooker. and brown on all sides in bacon grease. Place roast in slow cooker. Place mushrooms on top of roast.
  3. Stir together onions, salt, bay leaf, cumin, pepper and water. Pour mixture over meat.
  4. Cover and cook on low for 8 to 10 hours.
  5. Once cooled, crumble bacon and refrigerate for use later.
  6. Remove roast from slow cooker and discard bay leaf. Skim fat from the broth left in the slow cooker and pour broth into a saucepan. Return the roast to the slow cooker and turn to warm.
  7. Blend sour cream and flour. Stir into hot broth. Cook broth mixture over med-high heat until thickened. Do not boil. Stir in parsley and Kitchen Bouquet or browning substitute. Season gravy to taste.
  8. Serve meat over noodles with gravy and garnish with bacon.
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Sour-Creamed Pot Roast

Sep 252015
 

I love it when pork shoulder goes on sale because I can finally have me some pork stroganoff!

I looked at this recipe many times before I finally made it. I always thought stroganoff was supposed to be made with beef. That’s the way I always made it and wasn’t sure I would like it with pork. Turns out, I liked it better. Especially with smoked pork shoulder.

Another family favorite thanks to trying something a little different.

Slow Cooker Pork Stroganoff
Serves 6
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 2 pounds boneless pork shoulder, 1 inch cubed
  2. 1 Tablespoon vegetable oil
  3. 1 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 8 oz fresh mushrooms, sliced
  6. 1 cup water
  7. 1 Tablespoon instant beef granules or Better Than Bouillon
  8. 1 Tablespoon dried parsley
  9. 1/4 teaspoon pepper
  10. 1/2 cup sour cream
  11. 1/4 cup dry white wine
  12. 3 Tablespoons flour
  13. hot egg noodles
Instructions
  1. Brown pork in hot oil on all sides and drain. Add onion and garlic. Cook until tender, then transfer to slow cooker.
  2. Add mushrooms to slow cooker.
  3. Combine water, bouillon, parsley and pepper. Pour over meat and mushroom mixture.
  4. Cover and cook on low for 8 to 10 hours.
  5. Turn to high and heat until bubbly (about 10 to 15 minutes).
  6. Mix together the sour cream, wine and flour. Stir into pork mixture and heat until thickened (about 15 minutes).
  7. Serve over noodles.
Kryson's Kreations http://krysonskreations.com/

Slow-Cooker-Pork-Stroganoff

Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Aug 112015
 

Sometimes you just need to get something on the table fast. Now and then, more than that I’m not willing to admit, I get distracted and realize at the last minute that I need to get dinner on quick. When those nights happen, I often make this recipe since I keep most of the ingredients on the shelf or in the freezer.

I don’t always have mushrooms around, but if I happen to have some I use them. You can also use canned mushrooms if you prefer.

Fast but hardy, this versatile dish hits the spot when you’re in a pinch.

Easy Cheesy Potato Sausage Skillet
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 Tablespoons butter or margarine
  2. 1 pound smoked sausage (or your favorite ring sausage variety), sliced
  3. 2 cloves garlic, minced
  4. 2/3 cup green onions, chopped (optional)
  5. 8 oz sliced fresh mushrooms (optional)
  6. 1 1/2 cups water
  7. 1 cup milk
  8. 1 box scalloped potatoes
  9. 1/2 cup salsa
  10. 12 oz bag frozen broccoli
Instructions
  1. Melt butter in skillet. Cook sausage, garlic, green onions (optional) and mushrooms (optional) over medium high heat until sausage browns.
  2. Add water and milk. Heat to boiling.
  3. Stir in potatoes and sauce mix from boxed scalloped potatoes. Add salsa and mix well.
  4. Cover and simmer for 15 minutes. Stir occasionally.
  5. Add frozen broccoli and cook 10 minutes or until potatoes and broccoli are tender.
  6. Remove from heat and let stand until sauce thickens.
Notes
  1. This dish is great for using up leftover veggies. Instead of broccoli or in addition to, use leftover zucchini, bell peppers, carrots, green beans or anything you think would taste good with sausage and cheese sauce.
  2. Add a cup of shredded cheddar with the salsa for a more "real" cheese taste.
Kryson's Kreations http://krysonskreations.com/
potatosausageskillet01

Apr 302015
 

 

Tortellini and Ham
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 package (12 ounces) Barilla Three Cheese Tortellini
  2. 1 cup frozen pepper strips, thawed
  3. 3 tablespoons butter
  4. 1-1/4 cups cubed fully cooked ham
  5. 1 teaspoon minced garlic
  6. 1-1/2 teaspoons ClearJel (cornstarch)
  7. 1/2 cup homemade chicken broth
  8. 1 teaspoon dried basil
  9. 1/2 teaspoon dried parsley flakes
  10. 1/4 teaspoon pepper
  11. 4 tablespoons grated Romano cheese, divided
Instructions
  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer.
  2. Combine the clearjel, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese.
Notes
  1. You could use frozen cheese tortellini.
  2. I clean and freeze peppers at the end of the summer for use all winter.
  3. I also use fresh peppers when in season.
  4. You could use canned chicken broth if you want.
  5. Parmesan cheese could also be used instead of Romano.
  6. Wonderful recipe for using up that leftover ham after a holiday.
Kryson's Kreations http://krysonskreations.com/

Note from Christy: The pictures have broccoli instead of peppers. I used a 12oz bag of frozen broccoli cuts for the picky people. I thought it was great with the broccoli, but I’m anxious to try it with peppers, too.

Apr 102015
 

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
Instructions
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
Notes
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/
One-Pan-Alfredo

Apr 062015
 

I have always made homemade sloppy joes. But, my hubby made some smoked hamburger. I then needed to use it to make something. I chose my old standby sloppy joes and then made some homemade buns. Yummy!

Smoky Sloppy Joes on Homemade Rolls
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Ingredients
  1. 1 Lb. Smoked Ground Beef (click here for recipe)
  2. KC Masterpiece BBQ Sauce (or your favorite)
  3. 1/2 C. Sweet Pickle Relish
  4. Homemade Hamburger Buns
Instructions
  1. Cook smoked ground beef till done.
  2. Stir in enough BBQ sauce for the consistency you like and pickle relish.
  3. When heated through spoon on hamburger buns and enjoy!
Notes
  1. You can substitute cooked hamburger for smoked hamburger. You can substitute store bought buns for homemade. Use your favorite BBQ sauce.
Kryson's Kreations http://krysonskreations.com/
SmokeySloppyJoe

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