Crock Pot Scalloped Potatoes

So, I love potatoes. In any and all forms. French fries, scalloped, baked, mashed, you name it. I made some scalloped potatoes for Christmas dinner, and they were a big hit. But they take a long time to cook, and I needed a recipe that could cook all day while I was out, which I could then take to a dinner that evening. I found a recipe for crock pot scalloped potatoes, made a few modifications, and it turned out pretty delicious.

Crock Pot Scalloped Potatoes (serves 4)

3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/2 cup heavy cream
1 cup shredded cheese (I used a mix of cheddar and parmesan)
5 medium potatoes, peeled and thinly sliced

Butter your crock pot, place potatoes inside. Combine butter, flour, salt, and pepper in a saucepan over medium low heat, whisk in milk and cream until smooth. Heat and stir until it is thick and bubbly, then stir in cheese until melted. Pour sauce over potatoes in crock pot, cook on low 5-7 hours.

My Favorite Veggie Dip

I made this veggie dip for a family football party, and it was so good. I can't remember where I found the recipe, but it knocks ranch dressing way out of the running. Such awesome flavor, and I used low-fat mayo and sour cream. You could also sub 1/2 cup plain greek yogurt, 1/2 cup sour cream to cut down even more on fat.

It also is really good to dip pita, potato, or tortilla chips.

Veggie Dip

1 cup mayo
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt
1/2 teaspoon garlic powder

Mix all ingredients, chill overnight. Dip your favorite veggies or chips!

Balsamic Chicken Sausage Sandwiches

So, I found a recipe that I made a few times and LOVED. This was back before I knew what Pinterest was, so I emailed the recipe to myself...and then it got lost in my 1000+ inbox. I kept making it, but could never find the recipe, so it got modified over the last year. Then, while cleaning out my very full box, I found it! Hooray!

It's such a great meal on a summer day. You can grill the sausages, or use a George Foreman and grill them inside, which I did many times this winter. The onions and cheese sit in the marinade and have this delicious balsamic flavor, and I usually marinade them all day. Then, when they are broiled, the cheese melts and gets all bubbly and delish. I use Johnsonville chicken sausage (chipotle and cheese) and usually try to get fresh rolls from my bakery. Then we usually eat it with a salad or cut up veggies, and potato chips.

Balsamic Chicken Sausage Sandwiches

1 onion, thinly sliced
4 oz shredded parmesan cheese
2 tablespoons balsamic vinaigrette
1 tablespoon steak sauce
1 teaspoon minced chives
1 teaspoon parsley (dried or fresh)
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
1 package (5 links) chicken sausage, any flavor (I prefer the chipotle)
5 hoagie rolls

Combine onion, cheese, vinaigrette, steak sauce, chives, parsley, garlic, pepper, and salt in a bowl. Refrigerate for at least two hours (I usually do it overnight). Turn oven on to broil. Slice the sausages in half lengthwise and grill, then place in a roll and on a baking sheet. Spoon marinade over the sandwiches, then broil for 2-3 minutes until cheese is melted.

Chicken Lo Mein

I love steamed veggies - love the crunch and flavor that they add to a meal. This is a tasty and easy recipe for Chinese-inspired noodles that aren't too greasy.


Chicken Lo Mein (serves 6-8)

• 1/2 pound angel hair pasta
• 3 tablespoons hoisin sauce
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon ginger
• 1 medium onion, sliced
• 1/2 cup sliced carrots
• 1 cup broccoli florets
• 1 cup sugar snap pea pods, halved
• 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook pasta according to directions, then drain and set aside. Mix hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch in a bowl. Heat 1 TBSP vegetable oil in skillet, add ginger and onion, stir fry 2 minutes. Add carrots, broccoli, pea pods and stir fry 2 minutes. Transfer to a plate, then add other TBSP vegetable oil to skillet. Cook chicken, then add vegetables back to the pan. Add sauce and noodles, then cook 3-5 minutes on medium heat until heated through. 

Tater Tot Casserole

I love good comfort food. I have very good memories of this meal, shared around the table with my family. This is a recipe that my mom has been making for as long as I can remember, and it is one of my favorites. The combination of creamy sauce, crispy tots, and crunchy veggies is very good. My husband had never had it before, but I know how much he loves tater tots, cheese, and beef, so it seemed like a win-win-win. And I was right - he loved it! The best thing about this meal is that kids and adults love it almost equally. Also, it is super easy to throw together, and it makes the house smell great while it's baking. PS- my mom didn't know where this recipe originally came from, but she modified it a bit over the years. And she DID give me permission to share it.

Tater Tot Casserole

1 lb ground beef, browned with 1/2 cup chopped onion
1 can cream of mushroom soup
1/2 of soup can filled with water
2 tablespoons Worcestershire sauce
1 small bag frozen mixed veggies
2 lb frozen tater tots
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Steam veggies according to package directions, place at the bottom of a 9x13 pan.

Mix the browned beef with soup, water, and Worcestershire sauce. This turns into a delicious, creamy gravy. (I don't like mushrooms, but this doesn't taste strongly of mushrooms at all.)

Next pour the meat mixture over the veggies, and arrange the tater tots in rows on top. 

Bake at 350 degrees for 25 minutes. Then pull it out, sprinkle the cheese all over the top, and bake for another 5-8 minutes, until the cheese is melted.

I'm telling you, this is good food. Warm and delicious, with a great combination of textures. Thanks Mom!

BBQ chicken sandwiches

I love my crock pot. During the winter, it is so nice to come home from work to a hot meal, and I love to use it in the summer so I don't heat up the whole house with the oven. After a few mishaps, I have now learned that the cooking time on the recipe is important, and I stick to it. We also love to celebrate birthdays at my work, and it works well to throw all the ingredients together in the morning, and let it cook away in the break room until lunch. So today we celebrated a friend's birthday with BBQ chicken sandwiches and mixed berry cobbler.

BBQ Chicken Sandwiches

2 pounds boneless, skinless chicken breasts or tenders
18 oz BBQ sauce (I prefer Sweet Baby Ray's)
1 onion, thinly sliced
Hamburger or sandwich buns

Place the chicken and onion in a large crock pot, then smother with sauce. Cook on high for 3-4 hours or on low for 6-8 hours. Shred chicken and stir to coat with sauce, then serve on buns.

These turned out great. Pretty basic (I can hardly call it a recipe) but an easy meal to throw together, and the chicken was moist and tender.

The cobbler was also delicious. I have never made dessert in a crock pot before, but it turned out great! The berries were a tangy contrast to the fluffy topping, and the cinnamon finished it off perfectly. It was good for this birthday because the girl is sensitivte to lactose and it's one of a few desserts that isn't cream-based.

Crock Pot Berry Cobbler

2 bags frozen mixed fruit (raspberries, strawberries, blueberries)
2 3/4 cup baking mix
1 1/4 cup sugar
2 teaspoons cinnamon
1/2 stick butter, melted
1/2 cup milk

Mix berries, 1/2 cup of baking mix, and 2/3 cup of sugar in a greased slow cooker. Mix remaining 2 1/4 cups baking mix, 1/4 cup sugar, butter, and milk in a separate bowl, and drop onto berry mixture in clumps. Mix remaining 1/4 cup sugar with cinnamon and sprinkle over the top. Cook on high 3-4 hours or until puffy. Serve warm, good with vanilla ice cream.

Jalepeno Turkey Burgers with Brioche Buns

Ever since I got all this awesome kitchen stuff for wedding gifts, I have been trying to branch out and make new recipes. We also got a free BBQ on craigslist from a very nice man who was looking to downsize his patio. So when I found this recipe for jalepeno turkey burgers, I was excited to try them out because I love turkey burgers and my husband loves spicy food, so seemed like a good combo. Plus, I was feeling extra ambitious with a day off work, so I decided to make my own buns.

Light brioche buns:

1.5 tablespoons warm milk (110 degrees)
1/2 cup warm water (110 degrees)
1 tablespoon (or packet) yeast
1 tablespoon sugar
3/4 teaspoon salt
1 egg
2 cups all-purpose flour
1 1/4 tablespoon butter, room temp
1 egg, beaten
Sesame seeds

Combine milk, water, yeast, sugar, and salt in a stand mixer with paddle attachment. Mix on low, slowly add flour. Add butter, put the dough hook and knead for 8 minutes on low speed. Add more flour slowly if dough is sticky (I didn't add any more, it was perfect with just the 2 cups). Lightly oil a bowl and place dough inside, cover with plastic wrap and place in a warm place to rise for 1-2 hours, until doubled in size. (Little tip: I placed my bowl on a heating pad on low wrapped in a towel - worked really well!)

Separate the dough into 4 equal pieces and place on a baking sheet lined with a piece of parchment. Spray the sheet of plastic wrap with cooking spray and re-cover the pieces, allow to rise another 1-2 hours, until doubled in size again. Lightly brush with beaten egg, then sprinkle with sesame seeds. Bake at 400 degrees for 15 minutes, turning the baking sheet halfway through.

So, mine didn't turn as golden as I hoped, but they were delicious. Really soft and fresh tasting, and I would totally make them again. The only thing is, it's kind of a process to make just 4 buns, so it would probably be something to make for a special occasion.

Jalepeno turkey burgers:

1.25 lb ground turkey
1 jalepeno pepper
1/2 cup grated cheese (I used colby jack, but any kind would be good)
1/4 cup bread crumbs
2 tablespoons mayo
Sea salt and pepper
8 strips bacon

Chop the jalepeno, leaving as many seeds as you like (I took out all the seeds and they weren't spicy at all - next time I would leave in a few to add a little spice). Add turkey, cheese, bread crumbs, mayo, and salt and pepper to taste. Mix, cover and refrigerate for at least an hour, then form 6 patties, about 1 inch thick. Grill 5-8 minutes per side. Meanwhile, cook the bacon until crispy.

These turned out really good too, even though they weren't spicy. Really good flavor, and so moist that the husband actually referred to them as hamburgers. Plus the bacon adds a good crunch. Yum!

I served mine with oven baked fries and fresh veggies, but Chris preferred his with a side of bacon.

Definitely a hit! I love summertime grilling. Can't wait for the next burger recipe.