Mar 072016
 
Baked Cheesy Bacon Grits
Serves 6
If you like breakfast, casseroles, grits, cheese, and bacon this is the dish for you. Very cheesy and rich in bacon flavor.
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Prep Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 4 thick-sliced bacon strips, chopped
  2. 1 1/2 C. water
  3. 1 1/2 C. chicken stock
  4. 1/2 tsp. garlic powder
  5. 1 C. quick-cooking grits
  6. 6 oz. process cheese (velveeta), cubed (little over 2 C.)
  7. 1/4 C. butter, cubed
  8. 1/4 C. milk
  9. 2 eggs, lightly beaten
  10. 1 C. (4 oz) shredded cheddar cheese
Instructions
  1. Preheat oven to 350°. In a large saucepan, cook b acon over medium heat until crisp. Stir occasionally. Remove bacon from pan with slotted spoon; drain on paper towels.
  2. Add water, stock, garlic powder and pepper to bacon drippings. Bring to a boil. Slowly stir in grits. Reduce heat to med-low. Cook covered 5-7 min. or until thickened. Remove from heat.
  3. Add process cheese and butter. Stir until melted. Stir in milk. Slowly stir in eggs until blended.
  4. Transfer to a greased 8" x 8" baking dish. Sprinkle with bacon and shredded cheese. Bake uncovered for 40-45 min. until edges are golden brown and cheese is melted.
  5. Let stand 10 min. before serving.
Notes
  1. Can be frozen unbaked - cool, cover and freeze. Remove from freezer and refrigerate night before. Remove from freezer 30 min before baking. Bake as directed except increase time to 50-60 min. Thermometer should register 165° near center of casserole.
Adapted from Taste of Home - Fall 2014
Adapted from Taste of Home - Fall 2014
Kryson's Kreations http://krysonskreations.com/
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/

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 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

Mar 272015
 

It’s been chilly here the last few days, so I decided some goulash would hit the spot. It’s a great chilly weather food and with the one pot instructions, it’s easy!

Every time I make this recipe it’s a little different than the time before. Sometimes I add chili powder, cayenne pepper and/or cumin if I’m wanting a little more spice. Parsley often makes it into the pot and I’ve even tossed in some kale for something different.

My husband doesn’t care for most peppers, so I have to find different ways to make up for the missing flavor. It’s a little bland with out the peppers, but easy to spice up and make your own.

One Pot Goulash
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Ingredients
  1. 2 lbs hamburger
  2. 1 to 2 cloves garlic, minced
  3. 1 medium onion, chopped
  4. 1 bell pepper, chopped (optional)
  5. 1 28 ounce can tomato sauce
  6. 1 28 ounce can diced tomatoes
  7. salt and pepper to taste (I use 1 Tablespoon of pepper)
  8. 12 ounces wide or medium egg noodles
Instructions
  1. In a large pot cook hamburger, garlic, onion and bell pepper (optional) until hamburger is no longer pink and onions and bell pepper are tender. Drain. My splatter screen comes in very handy here.
  2. Add tomato sauce and diced tomatoes. Fill one of the tomato cans with water and add to the pot.
  3. Add salt, pepper and any other spices. Stir.
  4. Heat to boiling. Add egg noodles. Reduce heat to medium and cook until noodles are tender.
Notes
  1. Feeds… lots. Best guess, 8 or more servings. I always have plenty to freeze for a quick meal later.
Kryson's Kreations http://krysonskreations.com/
One-Pot-Goulash02

Feb 232015
 

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

Slow Cooker Italian Pork Sandwiches
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Ingredients
  1. 2 pounds ground pork
  2. 1 15-oz can tomato sauce
  3. 1 1/2 cup chopped onion
  4. 1 8-oz can pizza sauce
  5. 3 cloves garlic, minced
  6. 2 Tablespoons vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon fennel seed
  10. 2 Tablespoons Italian seasoning
  11. 1 Tablespoon hot pepper sauce
  12. hard rolls
  13. 3 to 4 cups shredded mozzarella cheese
Instructions
  1. Brown ground pork and drain well. Transfer to slow cooker.
  2. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
  3. Cover and cook on low for 8 to 10 hours.
  4. Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
Notes
  1. Freeze Ahead:
  2. You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  3. When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
  4. Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
  5. And don’t forget the hard rolls and mozzarella cheese!
Kryson's Kreations http://krysonskreations.com/

 

Sep 192014
 

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoons paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 cup water
  8. 3 Tablespoons lemon juice
  9. Salt, to taste (optional)
  10. 1/4 cup chopped fresh parsley or 2 Tablespoons dried
Instructions
  1. Coat inside of 2 quart or less slow cooker with olive oil. Add all ingredients and cook on high for 45 minutes. Turn to low and cook an additional 2-3 hours, stirring occasionally.
  2. My tiny 1 quart slow cooker doesn’t have a high setting, so I cook it for 4-5 hours or until the carrots are tender. Stir about once an hour.
Notes
  1. Using blanched carrots? Check a little earlier for tenderness.
  2. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Adapted from EatingWell
Adapted from EatingWell
Kryson's Kreations http://krysonskreations.com/
Slow Cooker North African Spiced Carrots

 

Jul 252014
 
Broccoli-Bacon Salad
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Ingredients
  1. 1 clove Garlic, minced (I always grate it.)
  2. 1/4 cup low-fat mayonnaise (No, I used regular)
  3. 1/4 cup reduced-fat sour cream (Nope, give me the good stuff.)
  4. 2 tsp cider vinegar
  5. 1 tsp sugar
  6. 4 cups finely chopped broccoli crowns
  7. 1 8 oz.can sliced water chestnuts, rinsed and chopped
  8. 3 slices cooked bacon, crumbled
  9. 3 tbsp. dried cranberries (you could also use white raisins)
  10. Freshly ground pepper, to taste
Instructions
  1. Wisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
  2. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with dressing.
Kryson's Kreations http://krysonskreations.com/

This recipe originally came from www.webmd.com. I have changed it a little and will keep changing it till I have it just the way I like it.

Broccoli-Bacon-Salad02

May 042014
 

Dip in olive oil and bread spices for an appetizer or snack. Works well with Italian dishes.

You can use melted shortening or vegetable oil in place of the olive oil, but I used olive oil for all instances calling for oil.

Also good topped with garlic, parmesan cheese, and a little Italian seasoning or bread spices.

Figasa – Italian Peasant Bread
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Ingredients
  1. ½ cup lukewarm water
  2. 1 package dry yeast
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon salt
  5. 1 Tablespoon sugar
  6. 1 ½ cups lukewarm milk
  7. 5 cups flour
Instructions
  1. Mix water, sugar, and yeast in large bowl. Mix milk and oil in warming pan. Stir salt into flour.
  2. Now combine all three groups of ingredients together in large bowl. Turn on floured board and knead 20 times.
  3. Let rise until doubled in oiled bowl. Punch down. Pour 2-3 T oil in 10” x 15” pan. Add dough and pat down to 1 inch. Let rise.
  4. Bake 18-20 minutes 450 degrees Next baste top with oil, then sprinkle with garlic (if desired) and return to oven for 5 minutes. Remove from pan and cool on paper towels
Notes
  1. One package of yeast is 2 1/4 teaspoons.
Kryson's Kreations http://krysonskreations.com/

Figasa

 

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