Crockpot and Instant Pot Recipes

• Sweet and Spicy Slow Cooker Chicken
• Easy Pasta Sauce
• Instant Pot Baked Ziti

Recipes That Are Quick and Easy

• Creamy Garlic Shrimp Pasta
• Sheet Pan Balsamic Herb Chicken and Vegetables
• Tacos
• Smoky Honey Mustard Pork Chops
• Hawaiian Haystacks
• Baked Garlic Lemon Tilapia
• Sausage and Potato Hash
• Chinese Chicken Salad
• Egg Roll In A Bowl
• Southwest Chicken Wraps
• Coconut Curry Soup
• Honey Curry Chicken
• Skinny Sloppy Joes
• Chicken Curry in a Hurry
• Tostadas
• BBQ Chicken Salad

(I stopped going through the blog at Oct. 29, 2019)

Strawberry Rhubarb Cobbler

I'm going to attempt to combine a strawberry rhubarb pie and a strawberry crumble cake, both from Mels Kitchen Cafe. The filling ingredients seem to be the same, so the only thing I'm going to change is putting the biscuit topping on the pie filling, I think. And then putting it in a 9x13 pan. We'll see how it goes...

Strawberry Rhubarb Filling

2 cups (about 455 grams) fresh strawberries, washed and dried really, really well. When cutting the strawberries, make sure they're about the size of small-medium strawberries. If the strawberries are too small, the filling will turn very jam-like while baking. 

2 3/4 to 3 cups (340-455g) sliced rhubarb about 1/4 inch thick, about 5-6 medium stalks

2/3 cup (141g) granulated sugar

3T cornstarch

Biscuit Topping

2 cups (284g) gluten free flour

1/2 cup (106g) granulated sugar

1 1/2t baking soda

1/4t salt

10T cold butter, cut into pieces

3/4 cup buttermilk (3/4 cup milk plus 3/4T vinegar. Mix them together and let sit for 5 minutes before adding to recipe.)

1-2t sugar for sprinkling

Preheat the oven to 400 degrees. Place and oven rack in the center of the oven.

Lightly grease a 9x13 dish.

In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred. Spread evenly into the prepared pan.

For the biscuits, in a medium bowl (can use the same bowl as the filling, just wipe it dry first!), whisk together the flour, sugar, baking powder, soda, and salt. Add the butter pieces and cut them into the flour mixture using a pastry blender, two knives, or your fingers, until the butter is in pea-size or slightly smaller pieces. If desired, you can mix the dough and butter in a food processor, making sure to not overwork it, or they'll come out tough and dry. 

Stir in the buttermilk until the dough is just combined; don't overmix! It will be a bit lumpy and it's ok if there are a few dry streaks here and there. 

Scoop out the biscuit topping in 12 or so even spoonfuls, press each portion into a somewhat flat ball and space them evenly over the top of the filling (if your dough is too sticky to press, just drop it directly onto the filling). Sprinkle the sugar over the top of the biscuits. 

Bake the cobbler for 20-25 minutes until the biscuits are golden on top and the filling is bubbling. To test the doneness of the biscuits, use a knife to gently lift a biscuit up and just slightly away from the filling--if there is dough underneath, continue baking for 2-3 minute increments until the biscuits are completely cooked through.

Let the cobbler rest for 10-15 minutes. Serve warm or at room temperature -- it's even more delicious with a scoop of vanilla ice cream!

Sheet Pan Balsamic Herb Chicken and Vegetables

Chicken Marinade

Chicken breasts, halved--2 pounds

Balsamic vinegar, 2T

Olive oil, 1T 

Garlic, 2t

Chopped basil, 1T

Chopped parsley, 2t

Kosher salt, 1 1/2t

Sheet pan:

Red bell peppers, 2 large

Large zucchini, quartered length wise and cut into 1 inch cubes

Asparagus, 2 cups, cut into 1 inch pieces

Red onion, 2, cut into 1 inch pieces, layers separated

Cauliflower, 2 cups

Balsamic vinegar, 1/4 cup

Olive oil, 3T

Kosher salt, 2t

Black pepper

Chopped basil, 4t

Chopped parsley, 2t

1. Preheat oven to 450 degrees. Line 2 large sheet pans with parchment. 

2. Marinate chicken with needed liquids and herbs. 

3. In a large bowl, toss the vegetables with liquids and herbs. 

4. Spread out onto the sheet pans, nestling the chicken in with the veggies if desired. 

5. Cook until chicken is cooked through and veggies are tender. Around 20 minutes. 

Shopping List

Meats

Chicken breasts, 2 pounds

Herbs/Spices

Chopped basil, 3T

Chopped parsley, 1T

Kosher salt, 1 1/2t

Liquids

Balsamic vinegar, 1/4 cup

Olive oil, 1/4 cup

Produce

Garlic, 2t

Red bell peppers, 2 large

Large zucchini

Asparagus

Red onion

Cauliflower

 https://www.skinnytaste.com/sheet-pan-balsamic-herb-chicken-and-vegetables/

Tacos

Recipe found here 

Shopping list

Meat

Ground Turkey--2 pounds

Produce

Onion--1

Garlic

Lettuce

Seasonings

Chili powder

Cumin

Coriander

Salt

Pepper

Canned

Tomato sauce, 16 ounces

Olives

Black beans

Dry Goods

Taco shells or tortillas

Dairy

Sour cream

Cheese

Liquid

Salsa

New year week

Smoky Honey Mustard Pork Chops with roasted carrots

Baked Garlic Lemon Tilapia with roasted broccoli and rice

Hawaiian Haystacks

Tacos

Shopping List

Meat

Pork chops-8

Tilapia, 6-8, depending on size of each fish

Chicken--2 pounds

Ground turkey--2 pounds

Seasonings

Liquid

dijon mustard

Dr. Pepper Normal flavored(regular)

Produce

Carrots--2 pounds, 

Tomatoes

Lettuce

Dairy

Butter

Frozen

Broccoli

Canned

Tomato paste

Dry

Taco shells

New Years Eve

Sharon Says So dip, doubled

Costco--Veggie tray

Chips

Sparkling cider

Wings

Shopping List

Dairy

Sour cream, 1 1/2 cups

Liquid

Mayo--1 cup

Produce

Onion--1/3 

Seasoning

Dry ranch seasoning--2 T

Dill--1/2 t

Seasoning salt--1/2t