Hash

Don't be alarmed by the name. This is a literal throw-together meal. Believe me when I say, though, that it is a KEEPER!!!!

My husband and I have been married for 5 years, and he was BEYOND shocked that I had never made this for him before last night. :) I made it ALL THE TIME in college, it was cheap, easy and quick. I just had no idea something so simple could be so desirable!

I had lovingly made one of his favorite meals, but with morning sickness, I couldn't even think of eating it. So I pulled out some hashbrowns, ham, and scrambled some eggs together all in one pan. When I was finished with my dinner all he and my kids wanted was what I had made. Luckily I had made enough, but they all wanted seconds when they were done with their plates. Out came the ingredients and into the skillet they went again. Again it was GONE!! This NEVER happens, so clearly it is a regular on our dinner menu now, or any other meal for that matter.

Hope you enjoy the ease and simplicity of this dish along with the flavor it creates. It will take you back to easier days.

Hash:
1/2 c. hash browns, or diced potatoes
4 slices deli ham, torn into bite-size pieces
2-3 eggs, whisked with a dash of milk
salt and pepper to taste
1/2 tsp. onion powder
Put the potatoes into a medium skillet over medium heat, and cook for 4-5 minutes, turning occasionally. Add in the ham, and continue to cook for another 2-3 minutes. Add in egg mixture, salt and pepper and onion powder and cook until the eggs are no longer runny. Enjoy with a little cheese on top, salsa, in a tortilla, or not. The possibilities are endless with this hash!

Barbacoa Pork

Sorry about the picture on this one! I knew it was the only way I'd get a picture before it was devoured. :)

Obviously this recipe could not be easier if you just have to throw everything into the crock pot. I am just getting through my first trimester, again, and there are not many recipes I have the energy to make. This sounded so good this week, and everyone could eat it just the way they wanted.

Use this pork for yummy salads, burritos, tacos, meat for nachos, sandwiches...really the possibilities are endless for this one!!!

Barbacoa Pork:

2-3 lbs. Pork loin roast                 1 T. cumin

1 c. brown sugar                         1 can Coca-Cola, no substitute

1 bottle mild red taco sauce          

In a crock pot, cover pork halfway with water and cook on low for 6 hours or until pork is tender and shreds easily with 2 forks. Pour out all liquid and shred pork. In a separate bowl, mix together remaining ingredients. Pour mixture over pork and cook on low for another 1-4 hours, depending on your timing.

Enjoy something EASY for dinner tonight!

Yummy Chicken Salad

Sorry for the long absence!!! Life has been a bit of a roller coaster the past few weeks.

It all started about 5 1/2 months ago when we decided to build a new home, and rent a home from a friend. Now we have moved into our new home and are getting unpacked and settled, along with my dealing with morning sickness. AHHH!!!

ON TO MORE RECIPES AND THE FUTURE, THOUGH!!!!

This recipe is such a yummy side dish, but I LOVE to have it as my main dish for lunch or dinner. :)  My mom's cousin used to make this when we were at Lake Powell boating. Needless to say, it quickly became a family favorite, and is such a nice refreshing dish on a hot summer day. I don't know about you, but summer around here is not seeming to let up any time soon, so why not try this crowd-pleaser. You won't regret that you tried it!! Enjoy!

Yummy Chicken Salad:

1 lb. Pkg. Rotini noodles, cooked

4 chicken breasts, cooked and cubed

1 c. red grapes, cut in half

2 apples, diced

20 oz. can chunk pineapple, drained

½ c. green onions, chopped

2 c. celery, diced

2 cans water chestnuts, drained

1 c. cashews

1 large can Mandarin oranges, drained

1 c. mayonnaise

1 16 oz. bottle Kraft coleslaw dressing, or more to taste

Combine all ingredients together. Mix well. Chill until served. Serve with breadsticks or rolls.

Out for a few more days!

Sorry about the lack of posts the last couple weeks. My family is getting ready to move, and we have been packing.

Hopefully I will be back cooking and posting very soon!!

Lazy Chicken Enchiladas

Um, yeah, these are fantastic and couldn't be any easier!! I love recipes that you really can throw everything together anytime you have a couple minutes and then into the oven they go when you are ready to eat. I also love that my family will all eat them, even my 18-month-old. They do have a bit of spice to them, but nothing that you can't handle.

I adopted this recipe from one I found at Jamie Cooks It Up!. It is so easy to layer everything, kind of lasagna-esque, and put it on the table for everyone to enjoy. Hope your family enjoys this as much as we do!

Lazy Chicken Enchiladas:

3 chicken breasts, cooked            2 cans cream of chicken soup

1 small onion, cut in half              2 small cans green chilies

3 bay leaves                               2 c. cheddar cheese

dash of salt                                milk

10 flour tortillas                          1 taco seasoning packet   

water

Poach chicken in water, small onion and bay leaves with a little bit of salt. Allow to poach for 20-40 minutes until you can shred the chicken easily with a couple forks. Shred the chicken in a large bowl with ¼ cup of the water mixture from poaching the chicken. When chicken is shredded, add in seasoning packet, soup, chilies and cheese in the same bowl. Mix all together. Add in a little splash of milk until the mixture resembles a gravy-like consistency. Spray a 9x13 inch pan with cooking spray and spoon about ½ cup of the chicken mixture over the bottom of it. Layer 2-3 tortillas along the bottom of the pan. Pour about 1/3 the chicken mixture over the tortillas. Layer 2-3 more tortillas on top of the chicken mixture. Pour all but 1/2 cup of the chicken mixture over the tortillas. Layer the last 3 tortillas on and cover with remaining chicken mixture. Sprinkle with cheese. Bake at 350 degrees for 45 minutes. *Can also use a whole rotisserie chicken, shredded instead of poaching chicken.*
(I have also just pulled some cooked chicken out of the freezer, that we have just grilled with some salt and pepper, and cut it into small chunks. Takes away the time-consuming step.)

Breakfast Casserole

Ever had those mornings/evenings where you wish you had thrown something together before so you could just throw it in the oven and feel good about what you were feeding your family? We have those days ALL THE TIME!

This is actually what our family makes for Christmas breakfast. It is so nice to throw breakfast together the night before, and put it in the oven while you are opening presents on Christmas morning. It is tasty, mild enough for the kids to enjoy, and easy enough that it can be made, and enjoyed, year-round.

This casserole is super yummy served with some fruit, bacon, ham, whatever sounds good to you that morning, or night.  :) Bless my mother-in-law's heart for this recipe, so simple and SO tasty!

Breakfast Casserole:

10 slices white bread, cubed, crusts cut off

2 ½ c. grated cheddar cheese

8 eggs

2 c. milk

Dash of salt, pepper and dry onion

Mix together eggs, milk and spices. Layer bread cubes, then cheese, and repeat. Pour mixture over it all. Refrigerate overnight. Bake at 325 degrees for 60-90 minutes – until set.

Mexican Rice

We are in a HUGE Mexican food phase right now! Cannot get enough of the enchiladas, tacos, fajitas, quesadillas, tamales...Gotta love how easy it is to make, the little heat of the spice, and how everyone EATS it!

This rice is so simple. I came across a recipe on my allrecipes app, but have since made it 3 times, and have tweaked it to add a little heat along with a little less onion.

My whole family gobbled this rice up this last time I made it, including my 3-year old and 18-month old kids. Not to mention my husband was raving that it actually tasted close to what a Mexican restaurant would serve. Try this rice recipe next time you have tacos, enchiladas, etc. at your house, you won't be disappointed!!

Mexican Rice:
2 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 c. onion, chopped
1/2 c. tomato sauce
2 c. chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, cumin and cayenne. Stir in onion and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork and serve!