homemade parm tator tots

Ingredients
2 pounds marble potatoes (any baby potato will do)
Kosher salt
3 tablespoons olive oil
1/2 cup grated Parmesan
Cracked black pepper
Greek Ranch dressing, recipe follows
Greek Ranch:
1 cup 2-percent Greek yogurt
2 tablespoons buttermilk
1 tablespoon chopped fresh dill
1 teaspoon granulated garlic
1/2 to 1 teaspoon honey
Kosher salt and cracked black pepper
Directions
Preheat the oven to 425 degrees F.

In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.

Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.

Greek Ranch:
In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

Another good sloppy joe recipe

Ingredients
2 tablespoons vegetable oil
1 1/4 pound ground turkey
1 carrot, grated
1/2 yellow onion, diced
One 6-ounce can pineapple juice
2 tablespoons tomato paste
1 cup chicken stock
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
8 whole wheat buns, buttered and toasted
Bread and butter pickles
Directions
Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper.

Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub.

Lime Cilantro Rice-Chipotle style

Ingredients:

1 teaspoon vegetable oil or 1 teaspoon butter
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions:

1 In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2 Add rice and lime juice, stir for 1 minute.


3 Add water and salt, bring to a full rolling boil.


4 At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.


5 Add in the cilantro and fluff rice with a fork.

Hi!  This is Angie Scott....I still check this blog often to look for new recipes...thank you for continuing to add fun recipes to it.  Thought I'd share one that is so easy and can be made in the crock pot.  By no means is it a fancy meal, but it is quick, easy and tasty!  

Cheesy Chicken Tater Tot Casserole {Slow Cooker}

 Ingredients:

1 (32 oz.) bag frozen tater tots

1 (3 oz.)bag bacon pieces

1 pound boneless, skinless chicken breasts, diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper, to taste

 

Directions:

Spray slow cooker with nonstick cooking spray.

 Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

 Add diced chicken on top.  Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

 Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

 Pour 3/4 cup milk all over the top.

 Cover and cook on low about 4-6 hours.

 Note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark.  You want to make sure the chicken is cooked thoroughly (to 165F degrees).

 

Cook's Note: This recipe is designed to be made in a slow cooker. If your only choice is to make it in the oven then you will need to thaw partially thaw the tater tots first. Spray a 9x13 baking dish with nonstick spray. Then layer ingredients into baking dish. Cover with aluminum foil and bake for about an hour to an hour and a half.

 Also, use any kind of bacon you want with this. If you have some fried bacon or microwave bacon - that all works just fine too!

 

Enjoy!

Donut Muffins...yum!

Sandwich Bake

Serves: 6

Cooking Time: 40 min

Served with veggies and dip, chips, and fruit...great, easy dinner.

What You'll Need:

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices cheese (about 1/2 pound) (swiss or provolone or I used shredded mozzarella) 
• 1 (12-ounce) jar roasted peppers, drained (patted as dry as you can)
• 4 eggs, beaten
• Italian seasoning to taste
• jar of pasta sauce (optional)

What To Do:

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
    
2. Place 1 square of dough into an 8-inch square baking dish (sprayed w/ cooking spray); using your fingertips, press dough to fit bottom of dish.
    
3. Layer with half the turkey, ham, salami, cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers.
    
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough, sprinkle with Italian seasoning. and cover lightly with foil.
    
5. Bake 20 minutes, remove foil, turn oven to 375 and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve (may be a little liquid at bottom from peppers and greased pan but if eggs are solid throughout you're good.  Serve with warmed pasta sauce to dip or pour over serving. 
   

Baked Potato Soup-Gluten Free

Ingredients:

10 or so medium sized red potatoes

Canola Oil

Salt

Pepper

Dried Thyme

1 package bacon 

1 yellow onion

4 garlic cloves

1 stick butter

4 cups each of GF chicken stock and whole milk

2 cups shredded cheddar cheese (plus extra for toppings)

2 Tablespoons corn starch

Toppings (optional): chives, sour cream, shredded cheese

Directions:

Preheat oven to 375

Wash potatoes. Take about 1/2 the potatoes and boil them till tender.  The skin will peel off and you'll mash the inside.  The other 1/2 of the potatoes chop into bite size pieces.  Toss in canola oil, salt, pepper and dried thyme. Roast on sprayed cookie sheet till tender.

Meanwhile, in soup pot cook bacon till crispy, place on paper towel lined plate.  When cool, crumble.

Add one chopped onion and four minced cloves of garlic to the bacon grease. Cook until softened. 

Add one stick of butter.  Stir until melted.

Add four cups of chicken broth and four cups of whole milk to the sauteed onions/garlic. Add the diced and mashed potatoes.

Heat soup, but don't boil.

Add two cups of cheddar cheese and heat until melted.

Combine two tablespoons of cornstarch and two tablespoons of broth or water in a small bowl and stir to combine. Add this slurry to the soup and stir until soup thickens.

Optional: partially blend this soup if you like it extra thick.

Top with a dollop of sour cream, chives, shredded cheese and bacon crumbles.