Mini appetizer crescent pepperoni bites

Easy peasy appetizer 

2 packages crescent rolls separated and cut in half ( cut triangle piece in half lengthwise)

I - 6 oz. package small pepperoni slices

I package should easily n enough for recipe.  *** I put two pieces per roll.

Follow instructions on back of crescent rolls in regards to baking.

Ranch or desired dipping sauce ( optional)

Enjoy!

 

Crockpot country style ribs, my way

I decided to try my own recipe for my country style boneless spareribs and we were very pleased..

Approximately I lb.  Boneless style country style spareribs 

1/2 cup Sweet Baby Rays Barbecue sauce

1/2 cup regular Gingerale 

Brown ribs on cookie sheet in oven at 425 for about 10 minutes

In your crockpot on high,  add sauce and gingerale.  Stir to combine. Place browned spareribs making sure ribs are covered with sauce mixture.. Add more gingerale if necessary.  

I cooked on high for 2 hours and then 2hours on low.  Pulled apart ribs with two forks . Easy to shred.  So tender!

Cook 4 to 6 hours depending on desired cooking temperature.

Pile on roll adding some sauce!  Add French fries as a side.  Cole slaw would have been nice but I didn’t have the ingredients for it.

Enjoy!

Giada’s Orzo salad

Note:  the first time I made this salad I did it Giada’s way.

NOTE:***The second time I cooked the orzo with a little oil in water.  I thought using all the chicken broth was wasteful and I don’t like to waste.

Note: (optional ) I topped with Feta cheese ( you could use shredded mozzarella)and added less vinegar to dressing.

It was delicious!

Today I wanted something different to have with a few sautéed chicken breasts.  Giada to my rescue.

I seldom try any chefs recipe other than my favorite Ina Garten but this was a nice change.  I should try more!

The salad took more prep than the chicken!!! But it’s DELICIOUS!

4 cups chicken broth( ***note above)

1 1/2 cups orzo (dry)

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved***I used red cherry)

3/4 cup finely chopped red onion( ***I used slightly less)

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
2. Yield: 1 3/4 cups

I seasoned the chicken with salt and pepper and sautéed it in butter and olive oil until lightly browned and there is no visible pink in center.  It was moist!

Enjoy!

New recipe Chicken pot pie

My adapted recipe below noted with ***

        I can chicken canned condensed reduced-fat reduced-cream of chicken soup ( I used ***regular cream of chicken soup.

1cup 2% milk 

1cup frozen mixed vegetables ( I used 1potato cubed boiled potatoes and 1 sliced cooked  carrots) I made them separately and added to soup mixture.  Also frozen peas added frozen.

1cup cut-up cooked chicken breast***Note:Chicken broth to thin. About 1/2 cup!
 

1(cup Bisquick Heart Smart® mix) ***(I used regular Bisquick.

         1 cup 2% milk 

Add soup to a medium size pot on medium heat..   Add milk and stir. Add cooked chicken,  carrots , potatoes  and peas. 

Allow mixture to heat thoroughly almost to a slight bubble.

Mix Bisquick and milk. The  Consistency should be thin enough to pour over the soup mixture. 

Set temperature to 400 degrees.

Place soup mix in a deep baking dish,

Top with thinned Bisquick.  It should be pourable 

Place in heated oven for approximately 25 minutes or until slightly brown.

Ovens vary so adjust temperature if necessary.  The pot pie will be bubbly and brown when done.

Delish!

Loaded Enchiladas! my recipe

Today since our youngest grandson was visiting us I decided to make a new version of a basic enchilada recipe using some of his favorite add/ins.

I would have added chiles’ too but I didn’t have any so this worked out delicious anyway.  

1lb. Ground beef

Taco seasoning pack

1/2 cup water

1 can black beans rinsed 

1 can drained corn

1/2 can refried beans

1/4 cup+hot sauce

2 cups  shredded cheddar cheese

1/2 cup mozzarella cheese(optional) I had some so I added about 1/2 cup.

1package large flour tortillas 

1large can Enchilada sauce

Sour cream, chives (optional)

Cooked white or saffron rice 

Sauté beef in 2T vegetable oil until beef is browned.  Add seasoning pack and water.  Stir and allow to bring to a low simmer.  Remove from from heat.  Add refried beans, stir until blended with beef.  Add corn , hot sauce, rinsed black beans and 1cup shredded cheddar cheese. Stir.

Spray 9x13” baking dish with cooking spray. 

Place 2 large Tablespoons of beef mixture and fold tortilla.  Place in greased 9x13” baking dish.  Recipe makes about 10 to 12 tortillas.

Top enchiladas with  Enchilada sauce and remainder of shredded cheese. Bake 350° 20 to 30 minutes uncovered.

Enjoy!