Rants From My Crazy Kitchen logo

menu icon
search icon
×

Recipes

95 Easy Crock Pot Dinners

Easy Crock Pot Dinners

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of! Some of them are similar, but yet not exactly the same, and I couldn't find one I wouldn't want to try myself. I organized them in alphabetical order according to main ingredient, and they range from beef to vegetarian so there is something for everyone! Are you ready? Then let's dive into these delicious and easy recipes!

Easy Crock Pot Dinners 2

 

Beef: 

Slow Cooker French Onion Roast Beef from Rants From My Crazy Kitchen

Crock Pot Balsamic Roast from Julies Eats and Treats

Slow Cooker Spinach Meatballs and Spaghetti Squash from Kitchen Tested

Slow Cooker Mexican Red Chili Tacos from A Cedar Spoon

Secret Ingredient Slow Cooker Beef Stroganoff by Frugal Foodie Mama

Sweet Korean BBQ Beef Tacos from Diethood

Super Simple Slow Cooker Steak Pizzaiola from Cupcakes and Kale Chips

Manly Meaty Chili from Cravings of a Lunatic

Slow Cooker Aloha Chili from Cupcakes and Kale Chips

Award Winning Chili from Rants From My Crazy Kitchen

Crock Pot Mongolian Beef from Very Culinary

Korean Style Short Ribs from Hezzi-D's Books and Cooks

Slow-Cooker Mongolian Beef Stew from Cupcakes and Kale Chips

Slow Cooker Chile Colorado Style Beef from Noble Pig

Crock-Pot Carne Asada Lettuce Wraps from So...Let's Hang Out

Slow Cooker Corned Beef and Cabbage from Very Culinary

Taco Soup from Rants From My Crazy Kitchen

Zingy Slow Cooker Hamburger Soup from Noble Pig

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce {Gluten Free and Paleo} from So...Let's Hang Out

Applewood Smoked Shredded Beef Tacos from The Adventure Bite

Easy Pot Roast from Back for Seconds

Slow Cooker Sante Fe Meatloaf from Mom On Time Out

Slow Cooker Philly Cheesesteaks from Mom On Time Out

Low-Carb Slow Cooker Chunky Beefy Vegetable Soup from Yours and Mine Are Ours

Crockpot Stew from Like Mother Like Daughter

Slow Cooker Winter Squash Beef Stew from Will Cook For Smiles

Slow Cooker Braised Beef and Mushroom Soup from Rants From My Crazy Kitchen

Chicken and Turkey 

Slow Cooker Turkey Breast and Gravy from Rants From My Crazy Kitchen

Crock-Pot Creamy Corn Chowder from Two Healthy Kitchens

Brown Sugar Candy Chicken from Kitchen Tested

Crock-Pot Chicken Tacos from Confessions of a Cooking Diva

Slow Cooker Dr Pepper Shredded Chicken from All Roads Lead to the Kitchen

Easy Celery Rice Soup from Farm Fresh Feasts

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Spicy White Chicken Chili (crockpot) from All Roads Lead to the Kitchen

Crock Pot Chicken Adobe from Farm Fresh Feasts

Creamy Crock Pot Chicken Marsala from Frugal Foodie Mama

Slow Cooker Buffalo Chicken Drumsticks from Diethood

Slow Cooker Salsa Chicken & Black Bean Tacos from Cupcakes and Kale Chips

Slow Cooker {Roasted} Chicken from A Southern Fairytale

Crock Pot Bourbon Street Chicken from Cupcake Diaries

Crock Pot Honey Sesame Chicken from Very Culinary

Cheese Stuffed Apple Chicken Meatballs (Slow Cooker) from Well Plated by Erin

Slow Cooker Chicken Chile Verde {Gluten Free, Dairy Free Paleo Friendly} from Tasty Yummies

Slow Cooker Chicken Marrakesh from Flavor Mosaic

Slow Cooker Thai Chicken from Well Plated by Erin

Easy Crockpot Chicken Chili from Flavor Mosaic

Skinny Slow Cooker Southwest Chicken Soup from Back for Seconds

Root Beer Crock Pot Chicken Sammies from Wine and Glue

Slow Cooker Hoisin Shredded Chicken Sandwich from Cookin' Canuck

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce from Overtime Cook

Easy Cheesy Slow Cooker Chicken Parmesan from Mom On Time Out

Crockpot Chicken Tortilla Soup with Black Beans and Corn from Cookin' Canuck

Apricot-Orange Slow Cooker Chicken from Mom On Time Out

The Chicken That Ate The Pig- Stuffed Chicken from Your and Mine Are Ours

4-Ingredient Slow Cooker Pulled Chicken from Running to the Kitchen

Crockpot Quinoa, Sweet Potato, and Chicken Fajitas from Chelsea's Messy Apron

Slow Cooker Tex Mex Pulled Chicken Sammies from Wine and Glue

Slow Cooker Chicken Sausage and Peppers from Aggie's Kitchen

Crockpot Chicken Tacos from Like Mother Like Daughter

Slow Cooker Moroccan Chicken from Will Cook For Smiles

Crock Pot Salsa Chicken from Rants From My Crazy Kitchen

Crockpot Qdoba Night from Wine and Glue

Pasta: 

Slow Cooker Spicy Lasagna from Rants From My Crazy Kitchen

Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries

Crock Pot Mac and Cheese from Cupcake Diaries

Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet

Creamy Tortellini Soup from Bake.Love.Give.

Pork:

Slow Cooker Apple Butter Pork Chops from Frugal Foodie Mama

Slow Cooker Apple Bourbon BBQ Pork Sandwiches from A Cedar Spoon

Slow Cooker Apple-Cranberry Bourbon BBQ Pork Loin Roast from Frugal Foodie Mama

Balsamic Brown Sugar-Glazed Pork Tenderloin (Slow Cooker) from Girli Chef

Slow Cooker Barbecue Pulled Pork from A Cedar Spoon

Slow Cooker Pulled Pork from Karen's Kitchen Stories

Slow Cooker Apple Pork Loin from The Kitchen is My Playground

Slow Cooker Asian Pork Loin from Hezzi-D's Books and Cooks

5-Ingredient Slow Cooker Brown Sugar Ribs from The Weary Chef

Slow Cooker Pulled Pork Chile Verde from Noble Pig

Totally Easy Slow-Cooker Kalua Pork from So...Let's Hang Out

Slow Cooker Cranberry Chipotle BBQ Pork Sliders from Snappy Gourmet

Tomatillo Pork Burritos from The Adventure Bite

Sweet Korean BBQ Ribs from Back for Seconds

Crockpot Chipotle Pulled Pork with Avocado Ranch Sauce from Food Faith Fitness

Crock Pot BBQ Pulled Pork Sandwiches from Like Mother Like Daughter

Seafood:

Slow Cooker Clam Chowder from The Kitchen is My Playground

Slow Cooker Shrimp Creole from Yours and Mine Are Ours

Clam Chowder in the Crock Pot from Back for Seconds

Vegetable and Vegetarian/Vegan:

Butternut Squash and Chickpea Coconut Curry (Crockpot Recipe) from Tasty Yummies

Slow Cooked Black Bean Tacos with Vegan Chipotle Cream {Gluten Free & Vegan} from Tasty Yummies

Chipotle Black Bean and Quinoa Crock-Pot Stew -Vegan + Gluten Free from Tasty Yummies

Unbelievably Easy Crock Pot Garlic Mashed Potatoes from Kitchen Treaty

Crockpot Red Potato Soup from Chelsea's Messy Apron

 

Easy Crock Pot Dinners 3

If you made it through all that, tell me which one you want to try first? I found a few I will be trying, possibly adapting, so you might see my versions soon!

Baked Eggs with Spinach Bacon and Avocado

I was going to make baked eggs in avocado, I love them, but I know some people don't like warm avocado so I asked on my Facebook page which my readers would prefer, the eggs baked in avocado or eggs baked in a ramekin with spinach, bacon, and sliced avocado. Almost everyone said the second one! I figured that way, if you really must, you could leave the avocado out, and there is so much else you could add. Chopped tomatoes, diced onions, I can think of so many things! Of course, you could do that with the eggs baked in avocado, also, and I probably will post a recipe for them someday. I was going to make baked eggs in avocado, I love them, but I know some people don't like warm avocado so I asked on my Facebook page which my readers would prefer, the eggs baked in avocado or eggs baked in a ramekin with spinach, bacon, and sliced avocado. Almost everyone said the second one! I figured that way, if you really must, you could leave the avocado out, and there is so much else you could add. Chopped tomatoes, diced onions, I can think of so many things! Of course, you could do that with the eggs baked in avocado, also, and I probably will post a recipe for them someday.

These baked eggs are simple to make, and oh so good! They would be wonderful for a Sunday brunch, or even a fancy breakfast for dinner. I actually made these for breakfast for dinner, we have it almost once a week since it's a quick and easy meal and my picky daughter loves eggs. Of course, she wouldn't eat these eggs and even refused eggs altogether that day! My life is full of irony. These baked eggs are simple to make, and oh so good! They would be wonderful for a Sunday brunch, or even a fancy breakfast for dinner. I actually made these for breakfast for dinner, we have it almost once a week since it's a quick and easy meal and my picky daughter loves eggs. Of course, she wouldn't eat these eggs and even refused eggs altogether that day! My life is full of irony.
Baked Eggs with Spinach Bacon and Avocado

As some of you know, I'm not a huge fan of step-by-step photographs. Unless a recipe is complicated and something that really needs to be visualized, I find it unnecessary for the most part. Another reason I don't normally do it is because the lighting in my kitchen just isn't good for photography, and while I'm cooking I don't have the patience to play around with my camera settings to adjust the lighting, focus, etc. I tried to do it with this recipe, to show you how I did it, but every single photo came out horribly blurry!! I can pretty much guarantee that until I have an outdoor kitchen ( I don't see that happening), I won't be doing many step-by-step photo's. Are you okay with that?

Print Recipe
4 from 1 vote

Baked Eggs with Spinach Bacon and Avocado

Baked eggs with spinach, bacon, and sliced avocado perfect for Sunday brunch!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast/Brunch
Servings: 2
Calories: 415kcal
Author: Bernadette

Ingredients

  • 6 pieces bacon
  • 2 cups baby spinach
  • 2 large eggs
  • ½ of an avocado
  • ¼ cup pepper jack cheese divided
  • 2 tablespoons half and half
  • 1 tablespoon butter softened
  • pinch black pepper

Instructions

  • Preheat oven to 400 degrees F. Grease two 2 cup ramekins with the butter.
  • Cook the bacon in a large frying pan until crisp. Transfer to a plate lined with paper towels until cool enough to handle, then crumble into coarse pieces.
  • Cut the avocado with a sharp knife all around length-wise, remove the pit and skin from one half, then slice thinly cross-wise.
  • Place 1 heaping cupful of spinach in each ramekin, followed by a layer of avocado. Make a well in the center of each dish and crack an egg into the well. Sprinkle half the bacon over each, followed by the pepper jack cheese, then season with pepper.
  • Bake in the preheated oven for 15-20 minutes or until the egg whites are set but the yolk is still runny.

Nutrition

Calories: 415kcal | Carbohydrates: 6g | Protein: 20g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 223mg | Sodium: 632mg | Potassium: 626mg | Fiber: 4g | Vitamin A: 3460IU | Vitamin C: 13.4mg | Calcium: 182mg | Iron: 2mg

Broccoli Cheese Soup

My cat has been sick this past week. The diagnosis has run anywhere from a sinus infection to a possible tumor! She's 12 and pretty much lives in our basement because she doesn't like anyone in this house except me. I have nothing to do with that, she's just anti social. So, this week while she's been sick, now all of a sudden she has become more social, deciding to live in our laundry room. The laundry room is gated off so the dog can't get back there and our daughter can't get in the basement, so it's baby steps really. I have a point here, bare with me. The vet gave her a shot of a steroid, and then a pill steroid to give her at home. Did you ever try to get a cat to take a pill she doesn't want to take? Yeah, she growled at me and ran down into the basement. Until the third time, when I decided to try putting the pill in some sharp cheddar cheese. She didn't take it right away, but sometime throughout the night, the cheese disappeared! The same thing happened last night! So, although I can't guarantee it will work, if you need to get a cat to take a pill, stuff it in some sharp cheddar cheese and walk away 🙂

I wanted to make a copycat version of TGIFriday's Broccoli Cheese Soup. I used to love it back when I went there more often. Now, I can't remember the last time I was there, but I still remember the soup! I got the flavors right, and the texture of the broccoli, but I think TGIFriday's version is a little thicker. I tried, though! 

One very important thing I learned while coming up with this recipe is NOT to use packaged pre-shredded cheese. Pre-shredded cheeses have an anti-caking agents in them (in the case of cheddar cheese, potato starch, corn starch, and calicum sulfate)  that prevents them from clumping in the package, but also prevents it from melting but instead clumps (irony, huh?). I've using pre-shredded cheeses in sauces before, but in this case it did not work out! Don't do it, give your arm a workout and shred the cheese yourself, or use your food processor.

Broccoli Cheese Soup

 

Another important tip is to put the broccoli in a fine mess strainer while steaming it. This is because the broccoli is chopped so fine that it will fall right through a regular steamer basket. I placed the strainer directly over the steamer basket and covered it with a lid large enough to cover the broccoli, not tightly, but enough to steam the broccoli.

Print Recipe
5 from 1 vote

Broccoli Cheese Soup

Creamy, cheesy Broccoli Cheese Soup in a quick and easy recipe!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Servings: 6
Calories: 401kcal
Author: Bernadette

Ingredients

  • 5 ¼ cups chicken broth ,divided
  • 4 cups finely shredded sharp cheddar cheese ,plus extra for garnish
  • 3 cups chopped fine fresh broccoli (plus extra for garnish)
  • 1 cup half and half
  • 4 tablespoons flour
  • 1 teaspoon parsley flakes
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

  • Chop the broccoli into fine pieces and place in a fine mesh strainer over a steamer basket pot with one inch of water at the bottom. Cover, bring to a boil and steam until cooked through and just slightly crispy, about 10 minutes.
  • In a large pot with a tight fitting lid combine 5 cups of the chicken broth, parsley flakes, onion powder, and garlic powder. Cover and bring to a boil. Meanwhile mix the flour with the ¼ cup chicken broth with a whisk until smooth.
  • Once the chicken broth comes to a boil, pour in the flour mixture and whisk constantly for 1 minute. SLOWLY add in the shredded cheddar, whisking constantly until all the cheese is melted. Add in the cream, and then the broccoli, heat through. Soup will thicken upon standing.

Nutrition

Calories: 401kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 1252mg | Potassium: 434mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1180IU | Vitamin C: 55.4mg | Calcium: 619mg | Iron: 1.5mg

 

Spicy Southern Fried Chicken Strips

Juicy, Spicy Southern Fried Chicken Strips dipped in yogurt and then coated in a spicy cayenne pepper flour before frying. Juicy, tender and delicious!

I've been making these spicy Southern fried chicken strips for years, but sometime over the last few years I forgot about them! Maybe it was during the phase where A (my daughter) would only eat Kraft Macaroni and Cheese, or maybe even when I was pregnant with her and had gestational diabetes, with my husband taking that as an opportunity to make steak ALL THE TIME ( yuck! Okay, not yuck, I can handle some steak, but not three times a week). I'm not sure but I know it had been a long time since I made these succulent chicken strips.

This recipe is actually adapted from one of the first cookbooks I ever owned, The Family Circle Cookbook New Tastes for New Times, which was published in the early 90's. A has been on a chicken and rice kick recently, and I'm getting sick of just plain chicken breasts with no breading! That's when I remembered these. Chicken tenders ( strips) are dipped in yogurt and then dusted with a flavorful mixture of flour and spices.  The version I make is slightly spicy though, so for her's I just dipped two chicken strips in the yogurt and then dusted them in flour seasoned with garlic powder, dried parsley.salt and pepper.

Spicy Southern Fried Chicken Strips 

Spicy Southern Fried Chicken

 

I use what I think is a lot of cayenne pepper in the flour, and yet, for me personally, I think they could be spicier. If you really like spicy foods, I suggest starting with the 1 teaspoon I have listed, fry up one or two, taste them and adjust from there.  I've made them too hot before, trying to improve on the hotness ( ? It makes sense to me!) but I really like how I made them here, spicy but not overly, garlicky but not overly!

I really suggest using a good pair of tongs (fish tongs would work wonderfully) so that the coating doesn't come off while you turn it.

Print Recipe
No ratings yet

Spicy Southern Fried Chicken Strips

Succulent, spicy chicken strips everyone will love!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Entree
Cuisine: Southern
Servings: 4
Calories: 590kcal
Author: Bernadette

Ingredients

  • 2 pounds chicken tenders (or 2-3 chicken breasts cut into strips)
  • 1 ½ cups all-purpose flour
  • 1 5.3 ounce container plain yogurt
  • ¼ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne pepper (red pepper)
  • 1 teaspoon dried thyme leaves crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon garlic powder
  • vegetable or canola oil for frying

Instructions

  • In a shallow bowl combine the flour, parsley, black pepper, cayenne pepper, thyme leaves, garlic salt, and garlic powder, mix well.
  • In another shallow bowl whisk together the yogurt and the milf until smooth,
  • Dip the pieces of chicken one at a time in the yogurt mixture, spreading down with your fingers to ensure a thin, even coating, then dredge in the flour, pressing the flour mixture on each piece. Allow to sit for 5 minutes before frying ( this helps the coating stick!)
  • Heat about ¼ inch of oil in a large frying pan or cast iron skillet over medium-high heat. Working in batches if necessary, fry the chicken pieces for about 5 minutes on one side, then turn carefully and continue to fry for 2-3 minutes more or until chicken is cooked through and golden brown.

Notes

 Use a pair of tongs that grip well, otherwise the coating will come loose.
Adapted from [Family Circle Cookbook New Taste for New Times

Nutrition

Calories: 590kcal | Carbohydrates: 39g | Protein: 55g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 152mg | Sodium: 582mg | Potassium: 988mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 4.6mg | Calcium: 94mg | Iron: 3.4mg

 

Baked Ham with Strawberry Dijon Glaze Sauce

cic_header

I'm excited to be joining in the Crazy Ingredient Challenge once again! I had to take a few months off due to other commitments, but these are fun. Each month a group of food bloggers are given two ingredients that might not normally go together, and we make a recipe and post it on the 20th of the month. This month's ingredients are Strawberries and Mustard!

In my last post I mentioned I've been messing up recipes recently. The good news is even if they don't come out exactly like I thought they would, they are still good or even better than what I was aiming for in the first place! Well, that's what happened here. I wanted to make a glaze, but I made it too thin and also made too much of it, so it's more of a sauce than a glaze. A sauce that is poured over the ham in the last half hour of baking, and then drizzled over the ham at serving. Good news, it's delicious! Little bits of strawberry combined with Dijon mustard and brown sugar, sweet with just a hint of spice. I think it would be perfect for an Easter ham, but it's also good on random Tuesday's 🙂

Strawberrry Dijon Glaze

 

I used a pre-cooked half ham for this recipe, so all I had to do was put it in the oven about an hour and half before dinner time, and then get the sauce ready. The sauce is easy to make, which was great because I was babysitting and couldn't spend a ton of time in the kitchen.

Baked Ham with Strawberry Dijon Glaze

Print Recipe
No ratings yet

Baked Ham with Strawberry Dijon Glaze Sauce

Baked Ham with a fabulous strawberry Dijon sauce, perfect for Easter or Sunday dinner!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Entree
Servings: 14
Calories: 190kcal
Author: Bernadette

Ingredients

  • Half ham bone-in, about 7 pounds
  • ½ inch water in the bottom of the roasting pan
  • 1 cup chicken broth
  • 2 ½ cups sliced thin strawberries
  • 1 cup packed brown sugar
  • 3 tablespoons Dijon mustard
  • ⅛ teaspoon fresh ground black pepper

Instructions

  • Preheat oven to 350 degrees F. Put about ½ inch water in the bottom of a roasting pan with a rack.
  • Score the ham all over in a criss-cross pattern using a sharp knife. Place in the roasting pan, and pour the chicken broth over the ham. Cover tightly with tin foil, and bake for 10 minutes per pound.
  • Meanwhile, prepare the sauce. Place the brown sugar in a food processor along with the pepper, and Dijon mustard. Cover and pulse while adding the strawberries a few at a time, until pureed with little chunks of strawberries.
  • After 1 hour ( for a 7 pound ham, a larger ham judge ½ hour before ham should be done), turn the oven up to 400 degress F. Uncover the ham, and pour the glaze sauce over the top of the ham. Bake, uncovered for about 1//2 hour more, or until a meat thermometer registers 140 degrees.
  • Serve the sauce from the bottom of the pan on the side, or drizzle over individual slices of ham. You can run the sauce through a fine mesh sieve ,if desired, to remove some fat and bigger bits of strawberry, or serve as it is.

Nutrition

Calories: 190kcal | Carbohydrates: 19g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 1052mg | Potassium: 78mg | Sugar: 18g | Vitamin C: 16.3mg | Calcium: 20mg | Iron: 0.7mg

 

Any leftovers are great for sandwiches, without the sauce. This does make a lot of sauce, but it can be frozen, and it would be great over chicken!

If you are a food blogger and are interested in joining the Crazy Ingredient Challenge, click on the image below for more details!

CIC-Button

and be sure to check out all the other recipes that were made for this fabulous challenge here:


Loaded Mashed Potatoes

I have to make a little confession here. I've been messing up a bunch of recipes recently! This was not supposed to be a recipe for Loaded Mashed Potatoes, it was supposed to be a recipe for Loaded Baked Potato Soup. I tried making the soup a few weeks ago, and I'm not sure exactly what I did wrong, but it came out WAY too thick, pretty much just really creamy mashed potatoes! Only thing was, it was really good!! Not good as a soup though, too filling, I only ate about a quarter of a bowl, but really, really good as mashed potatoes.

I decided to make it again, as mashed potatoes, to share with all of you, only this time, I didn't make it creamy enough 🙁 It's okay, though, I know how to fix it, and that's the recipe I'm giving you here.

Loaded Mashed Potatoes

Crispy bacon is very important here. Actually, it's always important! In all seriousness, the bacon has to be crispy for these potatoes, chewy bacon in mashed potatoes is not good, trust me! You also need light cream or half and half, milk just isn't going to cut it for the creamiest you want. Or, at least I want, what you want it up to you 🙂

Print Recipe
No ratings yet

Loaded Mashed Potatoes

Creamy, cheesy, bacon filled mashed potatoes. What else is there to say?!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dishes
Servings: 8
Calories: 451kcal
Author: Bernadette

Ingredients

  • 4 large Russet potatoes ,peeled and chopped
  • 12 ounces hickory smoked bacon ,cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1 cup half and half (start mixing with ¼ cup)
  • ½ to ¾ cup sour cream
  • 3 tablespoons butter
  • 2 tablespoons chopped chives

Instructions

  • Peel and chop you potatoes into even pieces. Place in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until all the potatoes are soft.
  • Meanwhile, cook your bacon in a large pan over medium-high until crisp. Remove to a plate covered with a paper towel to drain, and set aside until cool enough to handle. Crumble into coarse pieces.
  • Drain the potatoes and return to the pot. Using an electric mixer, beat the potatoes until fine crumbles, then add the butter, sour cream, and ¼ cup of the half and half. Beat until smooth, adding more half and half until desired consistency, then fold in the bacon, cheddar cheese, and chopped chives. Serve immediately.

Nutrition

Calories: 451kcal | Carbohydrates: 36g | Protein: 12g | Fat: 35g | Saturated Fat: 16g | Monounsaturated Fat: 1g | Cholesterol: 80mg | Sodium: 447mg | Potassium: 621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 7.1mg | Calcium: 182mg | Iron: 1.2mg

 

I served these potatoes with Garlic Roast Beef. They would also be great with chicken, or pork chops! If you make them, let me know what you serve them with.

Garlic Roast Beef Recipe

Garlic Roast Beef is easier to make at home than you think! Perfect for Sunday dinner, flavorful and juicy roast beef your whole family will love.

Garlic Roast Beef is easier to make at home than you think! Perfect for Sunday dinner, flavorful and juicy roast beef your whole family will love.

 

If you follow a food blog long enough, you get to know what foods the authors of those blogs love. For me it's bacon, and garlic, and many different soups! This garlic roast beef is definitely a LOVE for me, I used 6 cloves of garlic in it! I know what you're thinking, "That's too much!" "It's going to be overpowering!" Don't worry, it's not. I mean, it is garlicky, and might serve it's purpose for keeping people from kissing you, if that's what you want, but it won't kill you, I promise. In fact, garlic is very good for you. Studies have shown it improves respiratory function, lowers blood pressure ( I have always had low blood pressure!), and helps control cholesterol, among other health benefits. Since I do a lot of Italian based cooking, many of my recipes include garlic. For a good portion of them, if you don't like garlic you can just leave it out, but not with this roast beef. I would just find another recipe if you must. Of course, I highly suggest you don't 🙂

Garlic Roast Beef 

Garlic Roast Beef

We plant garlic in our garden every year. It's easy to grow! In the fall, just dig a little hole about 2 inches deep, put a clove of garlic in the hole pointy side up, cover with dirt, and water occasionally until winter kicks in. I usually plant them around my husband's birthday, October 17th, and then they are ready to pull from the ground around July 4th. I'm in Northeast PA, zone 5 I believe. You can cover the planted cloves with straw or mulch for the winter, but I never have. However, this is the snowiest, coldest winter we have had in a long time, and I'm honestly not sure how it's going to fair this year. Hopefully it will be okay, otherwise I will be purchasing garlic for the first time in years.

Garlic Roast Beef is easier to make at home than you think! Perfect for Sunday dinner, flavorful and juicy roast beef your whole family will love.

 

As for the garlic roast beef, I cut slits 2 inches deep to hold the slivers of garlic. Most recipes call for slits ½ inch deep, but I prefer the flavor that goes all through the beef by cutting deeper. My  husband will only eat beef done medium, or even medium well, as I'm sure you noticed by the photos, so here I will be giving the recipe for that. Personally, I would prefer a bit less well done for most beef, but trust me, well done is still juicy here! If you prefer rare or medium rare, check the temperature at around 2 hours. If you would like a crispy outer edge to the beef, you can increase the temperature during the last half hour of baking.

I made a gravy with the beef drippings using about a cup of beef stock, the drippings, and a heaping tablespoon  of cornstarch mixed with a few tablespoons of beef stock. Bring the stock and drippings to a boil, then pour in the stock mixed with the cornstarch and whisk for one minute while still boiling to thicken.

Print Recipe
3 from 5 votes

Garlic Roast Beef

Garlic Roast Beef is easier to make at home than you think! Perfect for Sunday dinner, flavorful and juicy roast beef your whole family will love.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Servings: 8
Calories: 483kcal
Author: Bernadette Martin

Ingredients

  • 4 pounds bottom round rump roast
  • 6 large cloves garlic ,sliced into thin slivers
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • IMPORTANT: Bring the beef out of the refrigerator 1 hour before cooking to allow to come to room temperature.
  • Preheat oven to 325 degrees F.
  • Cut 2 inch deep slits all over the roast beef. Put a sliver of garlic in each slit, pushing the slivers in (don't worry if they break) as much as possible so they don't come out.Combine the garlic powder, salt and pepper in a small dish. Coat the beef all over in olive oil, then rub all over with the garlic powder mixture.
  • Place in a roasting pan, fat side up. Bake in the preheated oven for 2 ½ hours for medium (155 degrees F). If a crispy outer edge is desired, increase the temperature to 375 F during the last half hour of cooking.
  • Remove from the pan and allow to rest covered with a tent of aluminum foil for 15 minutes before slicing.

Notes

For rare or medium rare, do not increase temperature for the last half hour. Cook to 135-140 for rare, 140-145 for medium rare.

Nutrition

Calories: 483kcal | Carbohydrates: 1g | Protein: 61g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 227mg | Potassium: 516mg | Vitamin C: 0.7mg | Calcium: 18mg | Iron: 5.5mg

Original photo taken February 2014
Garlic Roast Beef

Pan Seared Chicken with Gouda Cream Sauce

Pan Seared Chicken with Gouda Cream Sauce is a great weeknight dinner. Boneless chicken breasts with a simple marinade, pan seared, and topped with Gouda cheese sauce.

Pan Seared Chicken with Gouda Cream Sauce

Pan Seared Chicken with Gouda Cream Sauce is a great weeknight dinner. Boneless chicken breasts with a simple marinade, pan seared, and topped with Gouda cheese sauce.

 

 I don't normally like chicken breasts baked in the oven, I think they are too dry for the most part, although there are a few exceptions that I'm sure I'll share with you someday. This time I decided to sear the chicken, cut into large strips, in my cast iron skillet after marinating briefly in a simple marinade of olive oil, salt, pepper, and paprika.  The sauce is made in a separate pot and comes together quickly. The cooking part of the whole recipe is fairly quick, so if your looking for a weeknight dinner idea, cut up the chicken and put in in the marinade the night before! I admit I should have marinated mine longer, it would have made the chicken even more moist, but if your in a hurry like I was ( when am I not?) ½ hour will work just fine.

Pan Seared Chicken Breasts

 

This Pan Seared Chicken with Gouda Cream Sauce is really good. I'm not just saying that because it's my recipe and I want you to like it, it is really good! I've made it many times since I originally shared the recipe in 2014 and I finally got around to updating the photos. Here is the old photo:

Pan Seared Chicken with a Gouda Cream Sauce

 

My husband loved this Pan Seared Chicken with Gouda Cream Sauce, and even my picky 4 year old ate some of it. The sauce does thicken up a bit after it sits, so if you're looking for a thinner sauce, add an additional ½ cup half and half. I served it over rice, but you could use egg noodles, or just the chicken itself, whatever you prefer.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Print Recipe
4.12 from 17 votes

Pan Seared Chicken with Gouda Cream Sauce

Pan seared chicken with a delicious cream sauce made with Gouda Cheese!
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Course: Entree
Servings: 4
Calories: 559kcal
Author: Bernadette

Ingredients

  • For the chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 cup olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • For the sauce:
  • 1 ½ cups shredded aged Gouda
  • 1 ½ cups half and half
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • large pinch paprika 4 dashes
  • ½ teaspoon dried parsley
  • salt and black pepper to taste

Instructions

  • Cut the chicken into long strips about 2 inches thick. Combine the olive oil, paprika, salt and pepper in a bowl, mix well. Place the chicken in a large food storage bag and pour the oil mixture over the chicken. Refrigerate for at least ½ hour, or up to 1 day.
  • Heat a large cast iron or non stick skillet over medium-high heat. Remove the chicken from the marinade and allow the excess olive oil to drip off. Carefully place the chicken in the heated skillet. Cook, turning occasionally until chicken is no longer pink. Turn heat to low, and prepare the sauce.
  • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes. Slowly stir in the half and half, then add the parsley, paprika, salt and pepper, heat through. Slowly add the shredded Gouda, stirring constantly, until all the cheese is melted. Reduce heat to low to keep warm.
  • Turn the heat back up on the chicken, and continue to cook, turning occasionally, until lightly browned and 180 degrees on a meat thermometer. Place the chicken on plates, then spoon the sauce over the top.

Nutrition

Calories: 559kcal | Carbohydrates: 6g | Protein: 33g | Fat: 44g | Saturated Fat: 24g | Monounsaturated Fat: 4g | Cholesterol: 169mg | Sodium: 906mg | Potassium: 416mg | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 2mg | Calcium: 621mg | Iron: 0.5mg

Bacon Provolone Penne Pasta Bake

I came up with the idea for this pasta while taking part in Appetizer Week. I had made Mini Cheeseburger Bites and had all these little pieces of provolone cheese left, and also had some leftover cooked crumbled bacon sitting on a plate from making another appetizer. I had made spaghetti for dinner, and decided to try mixing in some of the cheese and bacon into mine. I thought it was really good! Even though it was really good with spaghetti, I thought it would be great with penne pasta, and since it uses jarred pasta sauce, it's really easy to make. It's not a healthy dinner, by any means, but I'm one that an "all things in moderation" kind of person, so I would just make up for it with something healthier the next day :).

Bacon Provolone Penne Pasta Bake

 

This cheesy, bacon filled pasta only requires cooking and crumbling the bacon before combining in a dish to bake, so easy to prepare! It's cheesy goodness will become a favorite weeknight dinner in your house, just like I'm sure it's going to be a regular around here from now on. Want to see all that cheesy, bacon-y (what, it's a word) up close?

Bacon Provolone Penne Pasta Bake 2

 

I know, I've been back on a bacon kick again recently. I just can't help myself! Do you love it as much as I do?

Print Recipe
4.50 from 2 votes

Bacon Provolone Penne Pasta Bake

Cheesy pasta filled with crumbled bacon comes together quickly and easily for a perfect weeknight dinner!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Italian/American
Servings: 6
Calories: 784kcal
Author: Bernadette

Ingredients

  • 12 ounces UNCOOKED penne pasta
  • 3 cups marinara sauce I used Ragú® Old World Style® Traditional Sauce
  • 1 cup water
  • 1 pound bacon
  • 14 slices provolone cheese
  • cooking spray

Instructions

  • Preheat oven to 375 degrees F.
  • Cook bacon in a large pan over medium-high heat until crispy enough to crumble. Drain on paper towels, blotting off excess grease. When cool enough to handle, crumble into ½ inch or smaller pieces.
  • Spray a 9 x 13 baking dish with cooking spray.Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.
  • Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted. Serve with a salad and garlic bread, if desired.

Nutrition

Calories: 784kcal | Carbohydrates: 51g | Protein: 35g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 94mg | Sodium: 1720mg | Potassium: 771mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1135IU | Vitamin C: 8.6mg | Calcium: 526mg | Iron: 2.6mg

 

Linked to Hun...What's For Dinner Simple Supper Tuesday  #51

Ragú New-Tra Dish Steak Parmesan

*** Disclaimer: I was provided a gift certificate to purchase Ragú® Old World Style® Traditional Sauce and additional ingredients for this recipe. As always, all opinions are my own.***

I was thrilled to be approached by Ragú with this idea. They are looking for new spins on their traditional recipes, or a New-Tra Dish. I was asked to put a spin on their Chicken Parmesan, and was able to change the recipe any way I wanted. I immediately thought of Steak Parmesan! I mean chicken Parmesan and veal Parmesan are popular, but Steak Parmesan sounded perfect for my red meat loving husband!

Steak Parmesan

 

Did you know that each jar of Ragú® Old World Style® Traditional Sauce has 11 whole tomatoes in it? It's what makes it a rich, thick, tasty sauce perfect for your simplest spaghetti dinners, and yet easy enough to adapt into your fanciest dishes! I know that many of my reader's are busy mom's, dad's, and grandparents, and that's where this recipe comes in. It's simple, healthier than traditional Parmesan recipes because there is NO frying involved, and it's ready within 30 minutes, including prep time! Check out Ragú on Facebook for more fabulous, easy recipes!

tradish_logo_300x300

 

 

Print Recipe
5 from 1 vote

Ragú New-Tra Dish Steak Parmesan

Quick and easy Steak Parmesan perfect for busy weeknights!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian/American
Servings: 6
Calories: 360kcal
Author: Bernadette

Ingredients

  • 1 ½ pounds top round sandwich steak
  • ¾ cup plain breadcrumbs
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 2 cups Ragú® Old World Style® Traditional Sauce
  • 1 cup part skim mozzarella cheese
  • ¾ cup shredded Parmesan cheese
  • cooking spray

Instructions

  • Preheat oven to 375 F. Lightly spray a baking dish with cooking spray.
  • In a shallow bowl, combine breadcrumbs, parsley, onion powder, garlic powder,salt, and pepper. In another shallow bowl, beat the egg with the Worcestershire sauce.
  • Working on piece at a time, dip the steaks in the egg mixture, then in the breadcrumb mixture, coating well. Allow the steaks to stand for 5 minutes to ensure the coating sticks. Place into the baking dish.
  • Bake in the preheated oven,uncovered, for 12 minutes, then turn. Pour the sauce over the top of the steaks, and top with both cheeses. Return to the oven, uncovered, for 8-10 minutes more or until cheese is melted and sauce is bubbling.

Nutrition

Calories: 360kcal | Carbohydrates: 16g | Protein: 39g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 1115mg | Potassium: 712mg | Fiber: 1g | Sugar: 7g | Vitamin A: 505IU | Vitamin C: 2.2mg | Calcium: 365mg | Iron: 3.2mg

 

We both loved it! To be honest, my 4 year old daughter only picked at it, but she is that way with most foods. I know for a fact that Ragú® Old World Style® Traditional Sauce was a favorite of the girls I used to babysit all the time, we used it to make them pizza's, on spaghetti, everything! If your kids like sauce, they are sure to like it!