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Recipes
Marie's Easy Slow Cooker Pot Roast
By jbrockel
Take the chuck roast and season with salt and pepper to taste
- 4 pounds chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
Hash Brown Quiche
By jbrockel
Preheat oven to 450 degrees F
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Creamy and Spicy Mexican Chicken Soup
By jbrockel
In a 6 quart or larger pot heat the olive oil on medium high
- gredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 4 garlic cloves, chopped
- 1 jalepeno pepper, seeded and chopped
- 1-2 chipotle peppers in adobo sauce, seeded and chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 (10 ounce cans) Rotel diced tomators with green chilis
- 1.5 pounds boneless skinless chicken breast
- 1 (15-ounce) can black beans, drained
- 1 cup frozen corn
- 1 cup milk
- 2 ounces full fat cream cheese, cut into small chunks
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- serve with chopped avocado and plain greek yogurt
Perserve Cake
By jbrockel
Preheat oven to 350°. Line the bottoms of 2 (9-inch) cake pans with parchment paper
- 2 1⁄2 cups cake flour
- 1 1⁄4 teaspoons baking powder
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon baking soda
- 3 ⁄4 cup butter, softened
- 1 1⁄2 cups sugar (I subbed with more preserve & some apple sauce)
- 3 ⁄4 cup strawberry preserves ( used raspberry & added more just because I can, haha) Use it as you feel best, I used a tad more than a full cup while I cut some sugar out at the same time.
- 4 large eggs
- 3 ⁄4 teaspoon vanilla extract
- 1 ⁄2 cup buttermilk
- 1 recipe Strawberry Cream-Cheese Icing
- Food coloring ( I don't ever use any)
Paleo Chicken Marsala - INSTANT POT INSTRUCTIONS
By jbrockel
Using a meat mallet, pound chicken to an even 1-inch thickness
- 4 boneless, skinless pastured chicken breast halves (4 oz. each
- 1/8 tsp. sea salt
- 1 Tbsp. Nutiva Coconut Oil (Get a FREE 15 oz. jar from our friends at Thrive Market while supplies last!)
- 1 cup sliced white button mushrooms
- 3/4 cup Marsala wine
- 1/2 cup organic, free-range chicken broth
- 1/2 tsp. dried thyme
- 2 cloves garlic, minced
- 2 tsp. arrowroot powder
- 1/4 cup chopped fresh parsley
chicken cutlets and Spaghetti with peppers and onions
By jbrockel
Preheat oven to 250ºF. Place a large pot of salted water over high heat and bring it to a boil
- 10 to 12 cloves garlic, finely chopped or grated, divided
- Salt and freshly ground black pepper
- 1 sprig rosemary, leaves removed and finely chopped
- 2 to 3 sprigs thyme, leaves removed
- 4 boneless skinless chicken breasts
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- Zest of 1 lemon
- 1/4 cup parsley, chopped
- 3/4 cup grated Parmigiano-Reggiano, divided
- 4 tablespoons extra-virgin olive oil (EVOO), plus additional as needed
- 1 red bell pepper, core and seeds removed, sliced
- 1 cubanelle pepper, core and seeds removed, sliced
- 1 large onion, sliced
- 1 cup chicken stock
- 1 28-ounce can San Marzano tomatoes
- 10 to 12 basil leaves, torn
- 1 pound spaghetti
- 2 tablespoons butter
Grilled Bruschetta Chicken
By jbrockel
PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
- 1 tomato, finely chopped
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
ZUCCHINI QUICHE
By jbrockel
Saute above ingredients in a little butter and put in pie shell crust (recipe follows)
- FANTASTIC QUICHE CRUST:
- 2 c. sliced zucchini
- 1 clove garlic, minced
- 1 onion, sliced
- Salt
- 1 c. whole wheat flour
- 2/3 c. shredded cheese
- 1/4 c. chopped almonds
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 6 tbsp. corn oil
Italian Nachos
By jbrockel
For the meat sauce for the nachos, heat a large sauce pan with EVOO over medium-high heat
- 2 tablespoon extra-virgin olive oil (EVOO)
- 1 pound ground sirloin
- 1 small onion, finely chopped
- 1 small carrot, peeled and grated, or finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1/2 cup red wine
- Salt and freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef or chicken stock
- 1 15-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- 1 large bag yellow corn chips
- 2 cups fresh smoked scamorza cheese or any other smoked cheese, grated
- 1 cup hot pepper rings
- 1 cup kalamata olives, pitted and chopped
Crockpot Breakfast Casserole
By jbrockel
Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it
- 1 dozen eggs
- 1 cup milk
- 1 package (32 oz.) frozen hash brown potatoes
- 1 lb of sausage, browned and drained or 1lb of bacon, cooked and crumbled (or use both)
- 2 cups cheddar cheese or colby jack - shredded
- 1/4 teaspoon dry mustard (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green onions - diced (optional)
- 1 green pepper - diced (optional)
- See more at: http://www.stockpilingmoms.com/2012/03/pinterest-pin-of-the-day-crockpot-breakfast-casserole/#sthash.pkbcW4qK.dpuf