Because I know you are all riveted to your seats, awaiting my next blog post, I thought I would share what I'm cooking this week!
Tuesday: BBQ Chicken, Mashed Potatoes and Steamed Broccoli
Wednesday: Potato and Egg Casserole, Bacon, Cinnamon Rolls and Fruit
Friday: Kraut and Weinies, Pinto Beans, Buttered Potatoes and Fried Corn Bread
Sunday: Eat Out
Here's a little info on my recipes:
The BBQ chicken for tomorrow night is my favorite chicken dish. I use a new seasoning packet by McCormick and it is DIVINE! You mix this seasoning packet with water and 1/4 cup of honey and then just pour it over boneless, skinless chicken breasts. I bake them for 35 minutes (package says 20-30) and have found that with my oven, that is perfect.
Then I steam my broccoli in a steamer for 4 minutes and then toss it with about 2 pats of butter and some salt. Oh my gosh, my mouth is watering just thinking of it. I could eat the entire head of broccoli that way and I do not like it raw at all.
The potato and egg casserole is a Pampered Chef recipe - you can find it in the Busy Mom's Cookbook that has step-by-step instructions. You basically mix 6 eggs with a package of southern style hash brown and some cheese. It's delish. Sometimes I like to have breakfast for dinner just to have a little variety.
I'm making my pinto beans in my slow cooker again. I tried it last week and they turned out perfect! I used an entire bag of beans, sorted and rinsed them the night before and then covered with water, put in fridge and soaked all night. The next morning, I poured the water off and poured them into the slow cooker. Then I added 6 cups of fresh water. A little oil (I'm gonna use a tiny bit of bacon grease this week), a little salt and pepper. Putting salt in too early can make the beans tough so I didn't finish seasoning them until about one hour before they were done. I turned them on high for 6 hours and when about an hour was left, I added LOTS more salt. I am going to try and measure it this time. Beans take much longer than meat to cook in a slow cooker so it's important you cook them on high for a long time. 6 hours on high is equivalent to 12 on low. (I learned all this online last week!) They were just the right soupiness, not thick or overcooked, just perfect. My husband could not believe how great they were. He is loooovvvinng my new cooking kick.
I'm going to start my recipe album this week by taking pictures of all my dishes and then printing out a recipe card and making an 8x8 scrapbook. I'll try to share it with you when I get some pages done.
Blog ya later!