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  1. Cheesesteaks

    April 21, 2014 by feedingmrpicky

    I had never eaten a Philly cheesesteak before I made Cheesesteaks | the little kitchen.  This recipe was so easy and tasted like you slaved in the kitchen.  There is a little prep work but once that is done, the recipe comes together in minutes.  Enjoy a quick and hearty sandwich for dinner.

    The unique thing about this recipe is the going into the oven when it is complete.  Heating through in the oven brings the sandwich to another level.  The link above has great step by step photos if you need some good visuals.

    Cheesesteaks:Cheesesteaks

    • 4 hoagie rolls
    • 1/2-1 green pepper, thinly sliced
    • 1 onion, thinly sliced
    • 1 cup mushrooms (if you want them), thinly sliced
    • 1.25-1.5 rib eye steak, thinly sliced and then chopped finely
    • 8 pieces of Muenster cheese or provolone or a combo of the two
    • 3 Tbs butter
    • salt and pepper

    First prep all vegetables and meat  slices as listed.  Place each hoagie in an open position on a sheet of foil, so it is ready to be filled.

    If using mushrooms you can simply sauté them on their own or with the onions and peppers if you like the combo.  Using 1 Tbs butter sauté over medium/high heat in a non stick skillet all the vegetables.  Cook 5-8 minutes until golden, once cooked season with salt and pepper.  Remove vegetables and place on a plate to the side.

    Wipe out the pan and add 1 Tbs butter and half the meat over medium heat, season with salt and pepper.  Saute the meat for 1-2 minutes add in half the vegetables back in and mix the two together.

    Divide this mixture in to two sections and top with cheese until melted.  Slide off each cheese covered section into a roll.  And repeat with remaining meat and vegetables until all hoagies have been filled.

    Now tightly wrap each hoagie roll up almost squashing it.  Place in a 250 degree oven for 10-15 minutes.  If reheating leftovers leave the foil on and store in a plastic bag.  Reheat at 350 degrees for 20-25 minutes.


  2. Tex-Mex Cheese Ball

    April 12, 2014 by feedingmrpicky

    This cute post The Perfect Fall Cheese Ball – Family Fresh Meals caught my eye and I pinned it on Pinterest.  Unfortunately I didn’t get around to making it until December and no longer was a pumpkin cheese ball necessary.  I am more than glad I made this Tex-Mex Cheese Ball.  It was a huge hit for my birthday and all my company enjoyed it.

    I made the cheese ball the day before to save some time the next day at the party.  I even crushed my Doritos and kept them in a sealed bag to just roll and go the next day.  As I was making it we had a few extra friends visiting us and helping me with the cooking.  One of the little girls told me it was going to be “the hit of the party” it was so good.

    Making half the recipe next time would probably work.  Even with my large crowd we ended up with a bunch of leftovers.  Although we ate it for snack the next few days.  We also used the leftovers to spread inside some chicken quesadillas which turned out great.

    Tex-Mex Cheese Ball:

    • 16 oz. cream cheese, softened
    • 2 cup shredded cheese (I used mexican blend)
    • 3 Tbs onions, minced
    • 3 Tbs salsa, your favorite kind
    • 1 tsp cumin
    • 1 1/2 cup nacho cheese chips, crushed

    In a stand mixer combine all ingredients but the chips.  Mix until creamy and combined.

    Lay a large piece of plastic wrap on the counter and scoop the mixture into a mound in the center.

    Wrap up the ball tightly and chill at least 2 hours in the refrigerator.

    When ready to serve roll in the crushed chips.

    We served ours with tortilla chips and wheat crackers.  Celery and carrots would also be very good.


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  3. Sticky Chicken Tenders

    April 9, 2014 by feedingmrpicky

    After coming acoss Perfect chicken tenders recipe | DearCrissy.com they looked so good I needed to try them.  Love any new chicken dish I can get my hands on.  The family loved these and they could accompany many side dishes.  I miss read the directions and over cooked the chicken slightly but will fix that next time. The flavor was wonderful though.

    Sticky Chicken TendersSticky Chicken Tender:

    • 1 lb. chicken breast, sliced into chicken tenders
    • 1 cup italian dressing, your favorite
    • juice of 1 lime
    • 4 tsp honey

    Place all ingredients but chicken in a plastic bag, smash-up in bag to mix liquid.  Add in the chicken and place in the fridge to marinate for 1 hour.

    Add liquid and chicken to a skillet over medium heat.  Continue to cook until sauce is reduced and brown, about 30 minutes.  Make sure they do not burn and stir often.  Toss the chicken in any remaining glaze before serving.


  4. Crock Pot Italian Chicken

    April 1, 2014 by feedingmrpicky

    Crock pot Italian chicken turned out so flavorful.  Thanks to Hunk of Meat Monday: Crock Pot Italian Chicken  I had a quick meal on a busy day.  Wasn’t sure what I was going to do with the meat but I quickly put it in the crock pot and left the house.

    When I returned home, I simple pulled the chicken out and shredded it then returned it to the pot.  I then gave my family the option of having it as a sandwich, quesadilla, or atop a salad.  We all tried it a different way.  I ate it on a salad for three days in a row it was so good.  This was not to spicy for the kids because there are no seeds left in the peppers.

    I am still searching for a substitute for an Italian seasoning package.  I hate to use those packets of seasoning.  They do taste so good and are quick.  Need a healthier option will keep you posted.

    Crock Pot Italian Chicken:

    • 2 lbs. of chicken, mixture of breasts and boneless skinless thighs works great
    • 1 package of italian seasoning/dressing mixture
    • up to a 12 oz. jar of mild pepper rings or seed and slice whole ones, plus 2-4 Tbs of juice from jar

    Place chicken in slow cooker.

    Sprinkle with seasoning and top with peppers.  Add a bit of juice from the pepper jar.

    Turn the crock pot to low and cook on low for about 8 hours.  Around hour 7 you can remove the chicken shred and return to the pot.


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  5. Breakfast Crescent Pizza

    March 27, 2014 by feedingmrpicky

    So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

    Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

    Breakfast Crescent PizzaBreakfast Crescent Pizza:

    • crescent rolls
    • scrambled eggs
    • grated cheese
    • bacon, sausage, or ham, cooked and chopped
    • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

    Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

    Bake the rectangles according to directions minus 1-2 minutes.

    Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

    Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

    Place back in oven for 1-2 more minutes until cheese is melted.

    Breakfast Crescent Pizza

    I ate mine with salsa on top or some might like ketchup!


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  6. Cheeseburger Meatloaf

    March 24, 2014 by feedingmrpicky

    Came across this recipe from Recipes Straight from the Kowboys Home: “Big Mac” Meatloaf.  Big Mac meatloaf sounded right up Mr.Picky’s alley.  The recipe turned out nice and moist, not sure about tasting like a big mac.  It definitely tasted like a cheeseburger.  Cheeseburger meatloaf is not your average meatloaf and was a great change.

    The technique was really interesting and I am going to run wild with it.  I can’t wait to stuff all kinds of fillings into meatloaf.  I would serve this as cheeseburgers to company by just slicing and serving on buns.

    cheeseburger meatloafCheeseburger Meatloaf:

    • 2 lbs. lean ground beef
    • 2 eggs
    • 1 cup thousand island dressing
    • 2/3 cup cracker or bread crumbs
    • 1/4 cup sweet relish
    • 1/2 cup finely chopped onion
    • salt and pepper
    • 1 cup shredded cheddar cheese

    Combine all but the cheese and mix well until evenly combined.

    Divide the meat mixture in half.  Spread each half flat in to a rectangle on a piece of wax paper.

    Sprinkle the cheese even between the two flat rectangles.

    cheeseburger meatloaf

    Roll each sheet of meat as if making cinnamon rolls, from the long end to long end.

    Place the rolls side by side in a 9 x 13″ baking dish.

    cheeseburger meatloaf

    Bake 350 degrees for 30 minutes, remove from oven and top with a bit of ketchup and some more cheese if desired.

    Continue to bake another 15 minutes or so.


  7. Morning Glory Muffins

    March 20, 2014 by feedingmrpicky

    I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

    This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

    Morning Glory Muffins:Morning Glory Muffins

    • 1 cup flour
    • 1 cup whole wheat flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 cup sugar
    • 1/2 tsp salt
    • 2 Tbs flaxseed meal
    • 1 Tbs cinnamon
    • 2 eggs
    • 1 tsp vanilla
    • 1/2 cup applesauce
    • 1 banana, mashed well
    • 1 1/2 cup carrot, grated
    • 1 cup zucchini, grated
    • 1 cup apple, peeled and grated
    • 1/2 cup orange juice or apple juice

    Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

    In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

    Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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  8. Pumpkin Pie Baked Oatmeal

    March 17, 2014 by feedingmrpicky

    In the last year I have discovered baked oatmeal.  It has become a favorite in our house ever since.  It is more filling and satisfying in a whole new way.  When I found The Oatmeal Artist: Pumpkin Pie Baked Oatmeal, it sounded right up our alley.  We love pumpkin anything and why not add it to oatmeal.

    Personally this recipe was not sweet enough for my taste or the kids.  This could easily be increased by switching out half the syrup for brown sugar.  Sweetness is always a to taste thing, so try it with the original recipe and add a bit of sprinkled sugar on top if needed.  The texture is spot on combining soft oatmeal without being gooey with a bit of spice and flavor.

    I find making baked oatmeal for breakfast or a take a dish brunch works well.  Most people won’t bring the same dish, no toppings are needed when you do a baked oatmeal, and if it cools down it is ok.  My favorite baked oatmeal is my Berry Baked Oatmeal.

    Pumpkin Pie Baked OatmealPumpkin Pie Baked Oatmeal:

    • 2 cups rolled oats
    • 2 tsp pumpkin pie spice
    • 1 tsp baking powder
    • 1/8 tsp salt
    • 1 cup milk
    • 1/2 cup water
    • 1 cup pumpkin purée
    • 1 tsp vanilla
    • 4 Tbs maple syrup or brown sugar

    Preheat oven to 350 degrees.

    Mix together oats, pumpkin pie spice, baking powder, and salt.

    In a separate bowl combine the remaining ingredients until smooth.  Add in the dry mixture.

    Spread into a lightly greased 9 x 9″ baking dish.

    Pumpkin Pie Baked Oatmeal

    You can sprinkle or stir in any of the following:

    chocolate chips, coconut, dried fruit, nuts, or pumpkin seeds.

    Bake 22-25 minutes or until set.

    Enjoy!


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  9. Gobble-Up Strata

    March 15, 2014 by feedingmrpicky

    Flipping through some cooking magazines at grandma’s house this recipe for gobble-up strata struck my attention.  It is an article on ways to use up leftovers after Thanksgiving.  Well it is no are we close to Thanksgiving and my Grandma and me wants to know who has leftover stuffing or dressing?  It is always the first thing to disappear at our meal and we usually make double dishes.

    I figures I could make this whenever and it sounded pretty good.  Mr.Picky is not a huge fan of strata but I served it when company was around so I knew he would eat it no matter what.  Knowing that I would never have leftover stuffing I prepared some with the purpose of this recipe alone.  I also used some rotisserie chicken that I had pulled apart and frozen previously.  The peppers and onions give it great color, it reminds me of Christmas.

    The strata turned out great and was very filling.  Mr.Picky said it would be even better with a bit of turkey gravy over the top, I must agree that it would make it even better.

    Gobble Up StrataGobble-Up Strata:

    • 3-4 cups leftover stuffing or dressing
    • 2 cups cubed and cooked chicken or turkey
    • 4 green onions,chopped
    • 1/2 red bell pepper, finely chopped
    • 6 eggs
    • 1 1/2 cup milk
    • 1/4 cup mayonnaise

     

    Lightly grease a 9×13″ baking dish.

    Layer stuffing, then chicken, followed by the green onions and peppers.

    Whisk together the eggs, milk, and mayonnaise and pour evenly over the top of the casserole.

    Bake at 350 degrees uncovered for 60-65 minutes.  Allow to cool about 10 minutes before serving.

    Gobble-Up Strata

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  10. I Jumped The Gun!

    March 11, 2014 by feedingmrpicky

    After a goodbye post I am here to say I jumped the gun.  You all have to put up and read my posts for a few more months.  I will continue as usual until june.  So stay tuned for some great recipes until then.

    I do recommend always keeping your recipes in a recipe box and not counting on the internet.  My site will be saved for forever use to check back for great recipes and information thanks to help from a friend.  Happy cooking and a bright sunny day here in the pacific northwest doesn’t come often so get out and enjoy it.