Panko Potatoes

 

Panko Potatoes combines the perfect combination of salty, soft and crunchy. Sliced potatoes are good on their own, but add some panko cheese and garlic and you’ve got some amazing potatoes. It puts sliced potatoes to shame with just a little seasoning. We have this recipe posted along with a dinner meal from last month, but after revisiting the recipe we decided to make the potatoes on their own with another meal, and figured we ought to post just the potatoes on their own. They are tasty enough to deserve their own post. If you haven’t tried to make potatoes with Panko I strongly suggest you try it out at least once, what have you got to lose besides a potato and some time? You might just find your new favorite dish!

Let us know if you’ve tried this recipe with any success!

Enjoy!

 Panko Potatoes

Panko Potatoes
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Serves: 4-6
 
Ingredients
  • 3 large potatoes
  • 2 cups Panko breadcrumbs
  • 1 cup Parmesan cheese
  • 3 tbsp Olive oil
  • 2 tbsp melted butter
  • 1 clove garlic, minced
  • 1 tsp Pepper
  • 1 tsp Salt
Instructions
  1. Preheat oven to 350 degrees
  2. Slice potatoes into rounds roughly ½" thick
  3. In a large bowl mix all ingredients together
  4. Move them into a foil lined baking dish
  5. Bake for 30-45 minutes or until potatoes are soft
  6. Let sit for 10 minutes to cool
  7. Enjoy!

Crock Pot Mongolian Beef

Another installment in our crock pot adventure, Crock Pot Mongolian Beef! I didn’t think you could make Chinese food in a crock pot but lo and behold it has been done! This is a great recipe to switch it up from what we’ve been cooking recently, a lot of crock pot soups and stew type meals. This has a similar texture as the rest of the crock pot meals but its Chinese food! We made this on the weekend when we were home since you’re not supposed to mix the meat around until its cooked, I think its to keep the corn starch on the meat and not in the rest of the meal. We made this meal with rice noodles, and we made those on the stove. They were super easy to make, just boil the water and let them sit in the water for a few minutes while I cleaned the kitchen up and they were ready! Simple as that.

Let us know if you’ve tried this recipe with any success!

Enjoy!

Crock Pot Mongolian Beef
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Serves: 4-6
 
Ingredients
  • 1 lb flank steak, cut into strips
  • 2 cups beef broth
  • ¾ cup soy sauce
  • ¾ cup brown sugar
  • 3 large carrots, shredded
  • 3 green onions sliced
  • 2 cloves garlic, minced
  • ¼ cup cornstarch
Instructions
  1. Put the meat into a bowl with the cornstarch and mix to combine
  2. In your crock pot whisk together the broth, soy sauce, brown sugar, and garlic
  3. Once the sauce is combined, add the carrots and green onions
  4. Put the cornstarch covered meat into the crock pot and cook on low for 6 hours, or on low for 4 hours
  5. Serve over rice or rice noodles!
  6. Enjoy!

 

Crock Pot Chicken Bacon Pasta

Here’s another installment in our crock pot adventure! I should number these posts to see how many crock pot meals we make in a year. I could make a spreadsheet and chart when we make crock pot meals most often, and graph… and maybe I should get another hobby.

Anyway, this recipe has BACON in it! I was excited when this recipe was picked out by my wife, she said “hey look this has bacon in it, you’ll like it wont you?”

Yes. Yes I do like it. Remember when I was eating chips with crock pot dinners? This was one of them, and my wife judged me for it and you probably will too. I don’t know why, but plain corn chips and crock pot meals just go hand in hand with me. Back to the recipe though you add your pasta towards the end of cooking this dinner, maybe half an hour before you want to serve it so the noodles have time to cook too. Make sure at that point that you stir the pasta otherwise you’ll end up with a few crunch and a few mushy pieces of pasta. I also want you to beware, this recipe makes a lot of food. We have quite a large crock pot so if yours is under 5 quarts you might want to scale this one back. Or buy a larger crock pot and make all of the food in one go, then you’ll have leftovers for weeks!

Let us know if you’ve tired this recipe with any success!

Enjoy!

Crock Pot Chicken Bacon Pasta
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Serves: 6-8
 
Ingredients
  • 3 Chicken breasts
  • ½ onion, chopped
  • 1 green bell pepper, chopped
  • 1½ cups chicken broth
  • 1 14 oz can tomatoes
  • 1 8 oz can evaporated milk
  • 1 packet ranch dressing mix
  • 1 clove garlic, minced
  • 1 tsp pepper
  • 1 lb of your favorite pasta
Instructions
  1. Combine the first 9 ingredients in your crock pot
  2. Cook on low for 4 hours
  3. Take your chicken breasts out and shred them
  4. Add your pasta and turn onto high
  5. Stir every few minutes until pasta is cooked through
  6. Turn off your crock pot, and serve (let it cool for a few minutes)
  7. Enjoy!

 

Crock Pot Red Beans & Rice

Another installment in our crock pot adventures! My wife loves Red Beans and Rice from Popeyes, it’s one of the only things she’ll eat rice with (texture thing). So when we saw a recipe to make Red Beans and Rice in a crock pot she was all over it like white on rice. This crock pot meal was probably the most excited I’ve seen her about dinner in quite some time. She was literally jumping up and down when I got home exclaiming how delicious dinner is, and I need to try it right now. Not after I change out of work cloths, but now, right now. It was absolutely adorable, and rivals her reactions to our cobbler adventure.

Let us know if you’ve tried this recipe with any success!

Enjoy!

Crock Pot Red Beans & Rice
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Serves: 6-8
 
Ingredients
  • 1 lb Andouille sausage, sliced
  • 1 bag red beans
  • 3 cups beef broth
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1 tbsp Cajun seasoning
  • 1 tbsp pepper
  • 2 cloves Garlic, minced
  • 1 tbsp corn starch
  • 4-5 Cups cooked rice
Instructions
  1. Put the first 8 ingredients into your cock pot
  2. Cook on low for 4-5 hours
  3. Whisk the cornstarch into the crock pot
  4. Prepare 4-5 cups of rice according to the instructions on the bag/box
  5. Spoon some rice into a bowl
  6. Serve the red bean mixture over the rice
  7. Enjoy!

 

Crock Pot Chicken Enchilada Soup

Another installment in our crock pot adventure! So we saw this recipe when we were deciding on what to make, and you know what chicken enchiladas are good why not make them in a crock pot? Oh, here’s a chicken enchilada soup recipe, lets make that!

It happened just like that, so it must have been fate that we made this recipe! I think its great how many soupy type meals you can make in the crock pot. I love eating dinner with chips, and my wife judges me for it. A few recipes in our crock pot adventure aren’t soupy, and shouldn’t be eaten with chips but I still did. If we were to make this recipe again though I think I’ll throw some hot sauce in the mix too. I think it could use an extra kick that hot sauce would give me.

Chicken Enchilada Soup
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Serves: 4-6
 
Ingredients
  • 3 chicken breasts
  • 19 oz can red enchilada sauce
  • 1 chopped onion
  • 2 cans jalapeno black beans
  • 1 can fire roasted tomatoes
  • 1 can white sweet corn
  • 2 cups chicken stock
  • 1 clove garlic, minced
  • 1 tsp pepper
  • 1 tsp garlic salt
Instructions
  1. Place all ingredients into your crock pot
  2. Cook on low for 4-5 hours
  3. Remove chicken from crock pot and shred
  4. Put the chicken back in, stir
  5. Serve over rice, or alone
  6. Enjoy!

 

Crock Pot Mexican Chicken Chili

Another installment in our slow cooker adventure! Crock Pot Mexican Chicken Chili, another simple recipe to make on your lunch break. For this recipe I would come home and put our frozen meal into the crock pot and set it on low, then when my wife gets home she’d shred the chicken and add it back in to let it cook until I got home from work. You don’t need to stage it as much as we did, both of us working on dinner just happened to work out. Green chilies and garlic were amazing in this recipe it really brought out the flavors all mixing together. If we’d make this recipe again I think we’ll cut back the amount of corn in it. At times it was a bit over powering how much corn was in with dinner. Regardless it’s a simple and delicious recipe for dinner!

Let us know if you’ve tired this recipe with any success!

Enjoy!

Crock Pot Mexican Chicken Chili
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Serves: 6-8
 
Ingredients
  • 3 Chicken breasts
  • 1 onion chopped
  • 2 cans white beans
  • 1 can white corn
  • 1 can cream of chicken soup
  • 1 4 oz can green chilies
  • 1½ cups chicken broth
  • 1 cup salsa
  • 1 clove Garlic, minced
  • 2 tbsp Taco seasoning
  • 1 tsp pepper
Instructions
  1. Add all ingredients to your crock pot
  2. Cook on low for 4 hours
  3. Remove chicken and shred
  4. Add chicken back into crock pot
  5. Serve over rice or with tortilla chips
  6. Enjoy!

 

Fried Zucchini

 Fried Zucchini

It’s the off season for Zucchini, but lo and behold I’ve found the pictures of when we did make Fried Zucchini. I must say they do look good even if it is cold outside! We fried these in a home fryer, we don’t have a huge one but it gets the job done well enough to fry up a mean zucchini. This recipe is really dependent on the recipe if you don’t have all the ingredients, fresh ingredients mind you then the panko will just fall off in the fryer and you’ll have a huge mess and no food. Make sure you pay attention to the recipe for the bath the zucchini goes in before you fry it. You may need to make a larger batch based on how much zucchini you’re making at the time. This recipe is for a medium sized zucchini maybe 6-8 inches in length. Anything more and you’ll need to make a larger batch. Once the zucchini is bathed in the egg bath dip it in panko and throw it into the fryer until its golden brown.

 Fried Zucchini

My wife and I like to eat these hot, and by that I mean we don’t have enough will power to let them cool down enough to not burn the roof of your mouth. Try and do better than us, and let these cool. Serve with a side of ranch, because everyone loves ranch and it compliments the zucchini quite well.

Let us know if you’ve tried this recipe with any success!

Enjoy!

Fried Zucchini
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Ingredients
  • 2 medium Zucchini
  • 2-3 cups Italian breadcrumbs
  • 3 large Eggs
  • ¼ cup Milk
  • ½ cup Parmesan Cheese
  • 1 TSP Pepper
Instructions
  1. Slice Zucchini into roughly ¼ inch rounds
  2. Heat oil (either in a pan on cooktop or in a deep fryer)
  3. Whisk your Eggs, Milk, and Pepper together in a medium bowl
  4. Mix breadcrumbs and Parmesan cheese together in a separate bowl
  5. Place 5-6 Zucchini rounds into the bowl containing the Egg mix
  6. Move them one by one into the breadcrumb bowl, making sure to firmly press breadcrumbs onto Zucchini
  7. Move rounds onto a plate to rest
  8. Repeat until all rounds have breadcrumbs
  9. Fry until deep golden brown
  10. Remove from oil and place on a baking sheet covered in paper towels
  11. Allow to cool for 5 minutes before eating
  12. Enjoy!

 

Cinnamon Apple Cobbler

Cobbler, yum. Turns out there are a lot of ways to make cobbler, and we’ll be exploring them this month. We may have gone on a cobbler binge, don’t judge us this stuff is just amazing so we decided we needed to eat it for a couple of weeks straight. With that I bring you the first of many posts about cobbler. We started this adventure with a classic Cinnamon Apple Cobbler. An apple a day keeps the doctor away right? We had this recipe for a good week straight, and I won’t divulge how many times we had to re-make the recipe in that weeks time. It’s embarrassing.

 Cinnamon Apple Cobbler

As you can see we like to eat our cobbler with vanilla ice cream. It’s a great compliment to cobbler, and you’ll see it show up in all of our posts about cobbler.

 Cinnamon Apple Cobbler

This is what our cobbler looks like in the pan, rather in a bowl. When it gets a nice golden brown it’s ready to be taken out. If you have any cobbler recipes that you’d like to share please let us know!

 Cinnamon Apple Cobbler

Also, let us know if you’ve tried our recipe with any success!

Enjoy!

Cinnamon Apple Cobbler
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Serves: 4-6
 
Ingredients
  • 2 large Honey Crisp Apples
  • 2 large Granny Smith Apples
  • 3 cups Bisquick
  • 3 cups white sugar
  • 1 cup brown sugar
  • 1 Stick butter (melted)
  • 2 TBSP Cinnamon
Instructions
  1. Wash and peel your apples, cut into quarters and remove core and seeds
  2. Slice very thin and place in a medium bowl, add 1 TBSP Cinnamon, 2 cups of the white sugar and ½ cup brown sugar, stir to coat the apples thoroughly
  3. In a smaller bowl combine the Bisquick, butter, ½ cup white sugar, ½ cup brown sugar, and 1 TBSP Cinnamon
  4. Spray down a medium sized bang dish with non-stick spray and add your apples
  5. With your hands sprinkle the Bisquick mix over the top of the apples and when it's all out of the bowl press it down with our hands until it forms a good layer
  6. sprinkle the rest of the white sugar over the top
  7. Bake at 375 for 25-30 minutes or until golden brown
  8. Let cool for 5-10 minutes
  9. Enjoy with Ice Cream or whatever you like!

 

 

 

 

 

Ranch Meatloaf, Mashed Potatoes & Gravy

Meatloaf!!!! You can never have enough meatloaf recipes. NEVER. Here is another recipe for meatloaf! I know some people don’t add ketchup to their meatloafs but this time give it a try. I don’t know why we’ve made this recipe with and without ketchup and with ketchup just makes it better, you can taste the ranch better even. Other than this being a ranch meatloaf with ketchup its pretty cut and dry easy meatloaf recipe. Just don’t forget those two things or you’ll have a plain ol’ meatloaf on your hands. It’s not bad, but it’s not this delicious recipe either.

k meatloaf and mashed potatoes Ranch Meatloaf, Mashed Potatoes & Gravy

 

Ranch Meatloaf
Prep time: 
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Serves: 4-6
 
Ingredients
  • 1 LB Ground Beef
  • 1 Packet Ranch Dressing Mix
  • 1 Cup BBQ sauce
  • 2 Cups Breadcrumbs
  • ½ Cup Ketchup
  • ½ Cup Cheddar Cheese
  • 1 TBSP Pepper
  • 2 Eggs
Instructions
  1. Preheat oven to 350
  2. In a large bowl hand mix Ground Beef, Ranch dressing packet, Breadcrumbs, Ketchup, Pepper and Eggs
  3. Form into a loaf and place into an oven safe pan
  4. Spread BBQ sauce and Cheese over top
  5. Bake for 30-35 minutes or until cooked through
  6. Enjoy!

I’m not sure how other people make their mashed potatoes and gravy so here is a quick recipe for them. If you have your own favorite recipe please post it in the comments so we can try something different too! We like nice thick and creamy mashed potatoes so adding butter and sour cream really allow us to do this. If you don’t have any sour cream on hand you can replace it with splashes of milk depending on how soupy you want your potatoes to be. Serve them with garlic and salt/pepper to your own tastes our clove of garlic is just a guideline and not required!
Homemade Mashed Potatoes
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Serves: 4-6
 
Ingredients
  • 4 large potatoes, cubed
  • 1 stick Butter
  • 1 cup Sour Cream
  • 1 clove Garlic, minced
  • 2 tbsp salt
  • 1 tsp Pepper
Instructions
  1. Put your cubed potatoes into a large pot, and fill it with water covering the top of the potatoes
  2. Add the salt and bring to a boil
  3. Boil potatoes until soft, and drain
  4. Re-add potatoes to the water pot
  5. Add butter, sour cream, garlic, and pepper
  6. Mash until combined
  7. Enjoy!

Gravy! Probably the best part of making a nice meatloaf is you can make a delicious homemade gravy rather than buying a packet of gravy mix (sorry we cheated with the ranch dressing mix) but this isn’t cheating it’s real home made stuff! If you don’t have any premixed broth you can make it with a bouillon cube, and if you don’t have one of those in stock I’m out of ideas. Heat the ingredients up and whisk them together to your desired thickness. We only use the cornstarch to make the gravy thicker, its not a required ingredient so add it to your own personal taste!

 

Gravy
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Serves: 4-6
 
Ingredients
  • Meatloaf drippings
  • 2 cups beef broth
  • 2 tbsp cornstarch
  • 1 tsp Pepper
Instructions
  1. Put all ingredients into a saucepan and whisk together
  2. Heat to a boil
  3. Simmer for 10 minutes
  4. Enjoy!

Let us know if you’ve tried any of this recipes with any success!

Enjoy!

Honey Soy Sauce Chicken & Panko Potatoes

Honey Soy Sauce Chicken with Panko Potatoes is a great dinner meal. The sweet and salty taste of the chicken mixed with the crunchy soft potatoes is a great combination. Not just to mention texture the ingredients taste well together its the right blend of texture and spices. My wife has a thing about the texture of foods it can’t be too soft or “spongy” as she says or she won’t eat it. So don’t over cook your potatoes and you’ll be rocking with this dinner meal. If you need more than just meat and potatoes for dinner, I would suggest making some green beans or peas with this meal. My wife doesn’t like either of those, hence not having them on the plate but I’m sure they would compliment this dinner recipe quite well.

honey soy sauce chicken panko potatoes1 Honey Soy Sauce Chicken & Panko Potatoes

 

Honey Soy Sauce Chicken
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Serves: 2-3
 
Ingredients
  • 3 large Chicken breasts
  • 1 can mandarin oranges, drained
  • 1 cup Honey
  • 1 cup Chicken broth (warm works best)
  • ½ cup Soy Sauce
  • 2 tbsp olive oil
  • 2 cloves Garlic, minced
  • 1 tsp Pepper
Instructions
  1. In a bowl whisk together your soy sauce, honey, chicken broth, garlic, and pepper
  2. Put the olive oil into a pan and then add your chicken and oranges
  3. Add your sauce and cook on medium to high heat until chicken is done
  4. Take chicken out and dice, add back into the pan and simmer on low until sauce condenses down
  5. Enjoy!

Here is the recipe for the Panko Potatoes. Regular russet potatoes worked quite well with this meal, thought you can use what ever potatoes you have on hand as I can’t see them being gross with such a delicious chicken combination. The garlic in this recipe is optional, we really like the taste of garlic so we’ve been putting it on most of the meals we make.

Let me know if you’ve tried this recipe with any success!

Enjoy!

Panko Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 large potatoes
  • 2 cups Panko breadcrumbs
  • 1 cup Parmesan cheese
  • 3 tbsp Olive oil
  • 2 tbsp melted butter
  • 1 clove garlic, minced
  • 1 tsp Pepper
  • 1 tsp Salt
Instructions
  1. Preheat oven to 350 degrees
  2. Slice potatoes into rounds roughly ½" thick
  3. In a large bowl mix all ingredients together
  4. Move them into a foil lined baking dish
  5. Bake for 30-45 minutes or until potatoes are soft
  6. Let sit for 10 minutes to cool
  7. Enjoy!