Month: January 2019

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad I messed up the title on the picture. It’s a yummy salad – not a casserole Bacon Cheeseburger Salad Recipe Type: Salad Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 6 Ingredients […]

Gumbo Potato Salad

Gumbo Potato Salad

Gumbo Potato Salad This is great for anyone who’s going to have a Mardi Gras celebration.  Gumbo Potato Salad Recipe Type: Salad Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 6 Ingredients 2-1/2 pounds of […]

Winter Fruit Salad

Winter Fruit Salad

Winter Fruit Salad

I love fruit salads and this one is perfect for this time of year.  I added a couple of small apples that needed to be used.

Winter Fruit Salad
Recipe Type: Salad
Cuisine: American
Author: Marsha Powell
Prep time:
Total time:
Serves: 6
Ingredients
  • 3 cups of cubed pineapple
  • 1 cup of peeled, quartered and sliced kiwis
  • 2 cups of mandarin orange or clementine segments
  • 1/2 cup pomegranate arils
  • 3 tablespoons lemon or lime juice
  • 3 tablespoons honey
  • 1 tablespoon poppy seeds
  • Optional garnish: fresh mint leaves
Instructions
  1. Place the pineapple, kiwi, mandarin oranges and pomegranate arils in a large bowl.
  2. In a small bowl whisk together the lemon juice, honey and poppy seeds.
  3. Pour the poppy seed dressing over the fruit and toss gently to coat.
  4. Garnish with mint leaves if desired.

 

Triple Berry Cheesecake Salad

Triple Berry Cheesecake Salad

Triple Berry Cheesecake Salad This is so good. I know that these are considered “summer fruits”, but these days we can find them in the stores all year. I substituted raspberries for the blackberries – personal preference. Any combination of berries is great, Triple Berry […]

Butterscotch Peanut Butter Cookie Bars

Butterscotch Peanut Butter Cookie Bars

Butterscotch Peanut Butter Cookie Bars These are just too good to be true.  They don’t contain any all purpose flour. Butterscotch Peanut Butter Cookie Bars Recipe Type: Bar Cookies Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 17 mins Total time: 27 […]

Instant Pot BBQ Pork Chops

Instant Pot BBQ Pork Chops

Instant Pot BBQ Pork Chops

These are so easy to put together. I usually serve mine with potato salad and a green tossed salad.  I usually use boneless butterfly pork chops. If you use a thinner chop, you may want to adjust your cooking time.

Instant Pot BBQ Pork Chops
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 2 Tbsp olive oil
  • BBQ Seasoning or your favorite pork seasoning
  • Sweet Baby Ray’s Sweet ‘N Spicy BBQ Sauce or your favorite BBQ sauce
  • 1 1/2 cups chicken broth
Instructions
  1. Season both sides of pork chop with your favorite pork seasoning.
  2. Turn Instant Pot pressure cooker to “Saute” option and add olive oil. Allow to get hot and then brown your pork chops on both sides, working them one at a time and removing them to a pan.
  3. Once all pork chops have been browned add in chicken broth to pot. Use a wooden spoon to scrape the bits off the bottom of the pan.
  4. Add pork chops back into pot, with chicken broth. Add a squirt (2 Tbsp or so) of BBQ sauce into the pot.
  5. Place lid on and set the Instant Pot to “Manual” 12 minutes. Allow pressure cooker to count down and finish cooking, then turn it off. Allow pressure to naturally release. After ten minutes you may release any remaining pressure and remove lid. If you release pressure immediately it will dry out the pork chops so resist the urge to release pressure before 10 minutes have passed.
  6. Remove pork chops and place them on a baking sheet. Baste with BBQ sauce and place under oven broiler on high for 2-3 minutes until caramelized and bubbly. Serve immediately.

 

Instant Pot Five Cheese Ziti

Instant Pot Five Cheese Ziti

Instant Pot Five Cheese Ziti Anything with pasta, sauce and cheese is great! Instant Pot Five Cheese Ziti Recipe Type: Entree Cuisine: Italian Author: Marsha Powell Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves: 6 Ingredients 16 ounces Penne pasta […]

Instant Pot Beer & Brats

Instant Pot Beer & Brats

Instant Pot Beer & Brats I know that most people will have their brats served with sauerkraut. Hubbys and I really don’t like that stuff, so I’ll usually saute up some peppers and onions and serve in buns.  I always use Guinness. In my opinion, […]

Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup

Instant Pot Beef Barley Soup

It’s cold here in northeast Texas today, so something like this is going to really taste good.  The recipe calls for stew meat, but I used leftover roast. 

Instant Pot Beef Barley Soup
Recipe Type: Soup
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 ½ pounds stew meat
  • salt and pepper
  • 2 tablespoons oil
  • 10 baby bella mushrooms, quartered
  • 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
  • 6-8 cloves garlic, minced
  • 6 cups low sodium beef broth (or vegetable)
  • 1 cup water
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 large potato, shredded (using a food processor or grater)
  • 2/3 cup pearl barley, rinsed
Instructions
  1. Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
  2. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
  3. If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
  4. SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours.
  5. INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid.
  6. BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

 

Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash This came out so great and it was so easy to put together. You’ll have dinner on the table in no time. Instant Pot Hungarian Goulash Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 30 […]

Instant Pot Bang Bang Chicken

Instant Pot Bang Bang Chicken

Instant Pot Bang Bang Chicken I love my Instant Pot, so I’m always looking for different things to make. This one comes out really good.  Since hubby and I aren’t real big on the hot spicy stuff, I cut way back on the Siriracha sauce. […]

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

This is wonderful.  I know you all will love it – especially all you chocoholics,

Better Than Anything Bundt Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 box chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup oil
  • 3 eggs
  • 1 {14 oz} can sweetened condensed milk
  • 1 {16 oz} jar caramel sauce
  • 1 {8 oz} container Cool Whip, thawed
  • 3 Heath Bars {chopped/crushed}
Instructions
  1. Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder. Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes…but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce. Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars. Store in refrigerator for up to 5 days.

 

 

One Pot Enchilada

One Pot Enchilada

One Pot Enchilada This is a great supper. Hubby loves it. One Pot Enchilada Recipe Type: Casserole Cuisine: Mexican Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 4 Ingredients 1 pound ground beef or ground turkey 1 […]

Cheesy Meat Grinder Stuffed Bread

Cheesy Meat Grinder Stuffed Bread

Cheesy Meat Grinder Stuffed Bread I love this!  It’s great for those Super Bowl parties or just for lunch. If you serve it at a party, cut into pieces that will serve 8.  to 12. Cheesy Meat Grinder Stuffed Bread Recipe Type: Sandwiches Cuisine: American […]

Mexican Zucchini Burrito Boats

Mexican Zucchini Burrito Boats

Mexican Zucchini Burrito Boats

The original recipe was vegetarian. I always add some ground beef seasoned with taco seasoning.

Mexican Zucchini Burrito Boats
Recipe Type: Entree
Cuisine: Mexican
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 4 large zucchini
  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa (use your preferred level of spiciness)
  • 1 red bell pepper, cored and diced
  • 1/2 red onion, diced
  • 1/2 cup corn kernels
  • 1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese
Instructions
  1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Brown the ground beef and add taco seasoning per directions on the package.
  3. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  4. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
  5. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in the fridge in an airtight container for up to 3 days.

 

Green Chili Chicken & Rice Casserole

Green Chili Chicken & Rice Casserole

Green Chili Chicken & Rice Casserole This is really good for a weeknight supper. Green Chili Chicken & Rice Casserole Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 1 box […]

Chicken Caesar Salad Pitas

Chicken Caesar Salad Pitas

Chicken Caesar Salad Pitas These are just perfect for a light lunch.  Chicken Caesar Salad Pitas Recipe Type: Sandwiches Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4 Ingredients 2 large chicken breasts 1 head […]

Chewy Applesauce Oatmeal Cookies

Chewy Applesauce Oatmeal Cookies

Chewy Applesauce Oatmeal Cookies

This is my favorite. I’d make this recipe alot when the kids were at home.

 

Chewy Applesauce Oatmeal Cookies
Recipe Type: Cookies
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 4 large egg whites
  • 1 cup brown sugar, packed
  • 2 cups unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 cups  old fashioned oatmeal
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¾ cup walnuts, chopped
  • ½ cup raisins
Instructions
  1. Preheat oven to 350.
  2. In a large bowl thoroughly mix egg whites, sugar, applesauce and vanilla. Add flour, oats, baking soda, and cinnamon and stir to combine.
  3. Fold in walnuts, raisins and dried cranberries.
  4. Drop by teaspoonfuls onto a cookie sheet 2″ apart.
  5. Bake for 8 – 10 minutes until a toothpick inserted in the cookie comes out clean.

 

Cinnamon Applesauce Oatmeal Cookies

Cinnamon Applesauce Oatmeal Cookies

Cinnamon Applesauce Oatmeal Cookies These are wonderful. Hubby made these the other day and didn’t put the raisins in. But, that ingredient is in the recipe. Cinnamon Applesauce Oatmeal Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 10 […]

Healthy Oatmeal Cookies

Healthy Oatmeal Cookies

Healthy Oatmeal Cookies I’ve had a request for oatmeal cookies without the fat. So, there are 3 of them here. Hopefully, you’ll find one you like. Healthy Oatmeal Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 11 mins […]

Weeknight Classic Tuna Casserole

Weeknight Classic Tuna Casserole

Weeknight Classic Tuna Casserole

I love tuna casserole!  Did I happen to mention that already?  The kids always loved it and I knew they would eat.

Weeknight Classic Tuna Casserole
Recipe Type: Casserole
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8 oz pasta of your choice
  • 1 cup breadcrumbs fresh or store bought
  • 2 Tbs salted butter melted
  • 1 cup grated cheddar cheese divided
  • 1 cup milk
  • 1 14 oz can of Cream of Chicken soup
  • ½ cup red bell pepper diced
  • ½ cup green bell pepper diced
  • ½ cup celery diced
  • 14 oz chunk light tuna in water (2 cans)
Instructions
  1. Preheat the oven to 400F.
  2. In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
  3. Drain pasta, and set aside.
  4. Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
  5. Pour the milk and soup into a large saucepan, and mix well.
  6. Add the vegetables, the other half of the cheese and the tuna.
  7. Heat over a medium heat until JUST beginning to bubble around the edges.
  8. Stir in the parsley if using, then remove from the heat.
  9. Add the pasta to the tuna mixture, and mix until well blended.
  10. Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
  11. Bake at 400F for 30 minutes, or until the topping is golden brown.
  12. Remove from the oven and let it stand for 5-10 minutes.

 

Grown Up Tuna Noodle Casserole

Grown Up Tuna Noodle Casserole

Grown Up Tuna Noodle Casserole Here’s another tuna casserole recipe. This one is really good. For that matter, they all are. Grown Up Tuna Noodle Casserole Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 10 mins Total time: 40 […]

Instant Pot Cheesy Tuna Casserole

Instant Pot Cheesy Tuna Casserole

Instant Pot Cheesy Tuna Casserole I’ve got some tuna casserole recipes and thought you all might like them. These were always favorites when the kids were growing up. Instant Pot Cheesy Tuna Casserole Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep time: 10 mins […]

Best Side Salad

Best Side Salad

Best Side Salad

I love salads and this one is a perfect side dish with any meal.

Best Side Salad
Recipe Type: Salad
Cuisine: American
Author: Marsha Powell
Prep time:
Total time:
Serves: 5
Ingredients
  • 3 heads romaine lettuce
  • 1 Tablespoon dried basil
  • 2 teaspoons garlic powder
  • 1/2 cup shredded cheddar cheese
  • 1 roma tomato chopped
  • 3-4 Slices cooked bacon chopped
  • 2 boiled eggs chopped
  • 1/4 cup celery chopped
  • 1/4 cup carrots chopped
Instructions
  1. Slice romaine leaves off of white stems, (discard white stems) and chop lettuce into small pieces and pour in large serving bowl.
  2. Next layer on to the lettuce, the tomato, bacon, eggs, celery, carrots, and cheddar cheese.
  3. Sprinkle on top the garlic powder and the dried basil.
  4. Serve with choice of dressing.

 

Broccoli Pineapple Salad

Broccoli Pineapple Salad

Broccoli Pineapple Salad This is a great side salad. I would usually serve it with a tuna casserole. Broccoli Pineapple Salad Recipe Type: Salad Cuisine: American Author: Marsha Powell Prep time: 15 mins Total time: 15 mins Serves: 6 Ingredients 6 cups fresh broccoli florets […]

Boudin King Cake

Boudin King Cake

Boudin King Cake I’ve had this recipe for years and years, but have never tried it. Maybe this is the year. Boudin King Cake Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 […]

Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

This is really good. I’ll have to figure out how to make it in my Instant Pot.  If you don’t have the shrimp, you can always use crab or crawfish.

Shrimp Mardi Gras Pasta
Recipe Type: Entree
Cuisine: Cajun
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 pound fettuccine
  • 2 Tablespoons olive oil
  • 1 pound whole raw shrimp, peeled and deveined
  • 1 large link spicy andouille sausage, sliced
  • 1 Tablespoon Cajun/Creole seasoning
  • 1/2 cup butter
  • 1 whole yellow bell pepper, seeded and diced
  • 1 whole red bell pepper, seeded and diced
  • 3 tablespoons green onions, chopped
  • 1 cup sliced mushrooms
  • 2 tablespoons minced garlic
  • 1/2 cup diced roma tomatoes
  • 2 cups low sodium chicken broth
  • 1/2 cup white wine
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream
  • for garnish: chopped green onions and Parmesan cheese
Instructions
  1. Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
  2. In a large saucepan over medium heat, add the olive oil, shrimp, andouille sausage and Cajun seasoning. Cook until the shrimp turns pink, about 90 seconds per side, flipping half way through. Set aside in the bowl and use the same pan for the next step.
  3. In a large saucepan over medium heat, add the butter, bell peppers, green onions and mushrooms. Cook for 5 minutes. Add minced garlic and tomatoes, cook for 3 minutes longer. Transfer to a bowl and set aside. Use the same pan for the next step.
  4. Turn heat up to high. Add the chicken broth, wine and lemon juice. Cook for 5 minutes. Turn heat to low and add the cream, stirring constantly.Cook for several minutes to thicken. Add back the cooked shrimp and vegetables and stir well to combine. Cook for 2 minutes to heat everything through. Taste for seasoning. Toss with hot pasta and garnish with chopped green onions and if desired, grated Parmesan cheese.

 

Maque Choux

Maque Choux

Maque Choux This is a great side dish.  I haven’t made it in years, but I used to make it quite often. Maque Choux Recipe Type: Side Dish Cuisine: Cajun Author: Marsha Powell Prep time: 5 mins Cook time: 15 mins Total time: 20 mins […]