Recipe: Barbecue Beef Sandwiches

I tend to make a lot of casserole dishes. Not only are they pretty quick and easy, but they're pretty economical as well...and usually provide plenty of leftovers. But...Johnny isn't a huge fan. :P So since Johnny has been recovering from surgery, I decided to find a non-casserole and non-pasta recipe for him. ;) I tried this new recipe for barbecue beef in the slow cooker to serve on hamburger buns. It was pretty tasty...definitely Johnny approved. ;) It was also very easy to make...so that's always nice!

Barbecue Beef Sandwiches 

Ingredients:

2-4 lbs chuck roast 
1 cup ketchup
1 cup barbecue sauce
2 celery stalks, chopped 
1 small onion, chopped 
1 tbs vinegar 
2 tbs brown sugar
2 tbs Worcestershire sauce 
1/2 tsp chili powder
1 tsp garlic salt

Directions: 
Combine all ingredients in slow cooker. 
Cover and cook on low 6-8 hours (or high for 3-4 hours). 
Shred meat and serve on hamburger buns with the sauce that remains in the slow cooker.  

I was busy with a work file due tomorrow, so I cheated and served it with store-bought potato salad, baked beans, and cottage cheese. It was yummy though! :)

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A post shared by Candi Pride (@tinycandi) on Jan 30, 2020 at 7:58pm PST

January has been crazy.

I just realized that I hadn't posted anything but recipes lately. :P

It's been a pretty crazy month. The girls went back to school on Monday the 6th and Ashlyn ended up coming home sick from school...and it just lingered forever. We took her to the doctor on the 21st and they did some blood work, but everything checked out fine. She was just very weak, dizzy, and nauseous. She didn't have an appetite so I think the fact that she wasn't eating much was probably making the whole feeling lightheaded and weak even worse. But she was finally able to go back to school today. She got most of her homework done while she was home, but she still has a little bit of catching up to do.

Then Aubry was home sick today. It was her sinuses though...not stomach issues like Ashlyn had. And luckily she's already feeling quite a bit better so she'll be back to school tomorrow.

Johnny will still be home again tomorrow though. He had Mohs surgery today to remove a spot of skin cancer. He actually has four surgeries scheduled between now and March. The two on his cheek and the spot on his ear will all be removed with the Mohs micrographic surgery technique and the spot on his chest will just be a regular excision. They're all basal cell carcinomas but the spot that was removed from his cheek today also had squamous cell cancer present. Lesson learned...definitely wear sunscreen if you work outside!

Today was a pretty sad day as well. Our Australian Shepherd, Bandit, would've been 10 years old today. :( It's still so hard to believe he's gone. :(

Recipe: Cornbread Chicken Pot Pie

This is one of my favorite recipes...but Johnny and the girls are not a fan because somehow I gave birth to two children who don't like cornbread and...well Johnny is just weird. ;) 

Cornbread Chicken Pot Pie 

Ingredients:

1lbs cooked chicken breast, cubed
1 can cream of chicken soup
1 can cream of celery soup 
1 can green beans, drained
1 can diced peas and carrots, drained
1 can whole kernel corn, drained
1 cup shredded extra sharp cheddar
1/3 cup milk
2 pkgs Jiffy corn muffin mix 
2 large eggs

Directions: 
Turn the oven on to 425. 
Combine the chicken, soups, and vegetables and 1/3 in a 9x13 pan. 

Put the pan in the oven while it's preheating. 
In a mixing bowl, combine eggs, milk, and corn muffin mix. 

Pour cornbread on top of chicken mixture and smooth out to the edges of the pan. Be careful not to mix the cornbread and filling together. I typically try to make the cornbread topping thinner in the center and thicker on the edges. 
Bake in oven for 20 minutes or until cornbread is golden brown. 


(pictured also with a regular chicken pot pie that I made for Johnny...which is basically the same filling but using regular pie crust)

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A post shared by Candi Pride (@tinycandi) on Jan 25, 2020 at 6:43pm PST

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A post shared by Candi Pride (@tinycandi) on Oct 8, 2018 at 9:26pm PDT

Recipe: Beefy Rotini Skillet

Tried a new recipe tonight! It is actually a recipe I've had from my Campbells Collection cookbook I got in 2003, but I made a few changes and we tried it tonight. It was pretty tasty...Aubry had two bowls and even picky Ashlyn had a full helping! And the best part is that it is SUPER easy to make. :) I served it with a side of green beans.

Beefy Rotini Skillet 

Ingredients:

2lbs ground beef
1 can condensed tomato soup
1 can cheddar soup 
1/4 cup water
2 tbs Worcestershire sauce
1/2 tsp garlic powder 
16oz rotini pasta, cooked according to package 
1 cup shredded extra sharp cheddar cheese 

Directions: 
Brown hamburger and drain. Return to pan. 
Combine the rest of the ingredients except the shredded cheese and mix well. Heat through on low heat. When finished, top with shredded cheese. 

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A post shared by Candi Pride (@tinycandi) on Jan 23, 2020 at 7:38pm PST

Recipe: Crackpot Chicken

We had Crackpot Chicken for dinner tonight. It's one of Aubry's favorite things to have for dinner. Even picky Ashlyn likes it! This is another recipe that I make in the pressure cooker and it is super easy. I like to serve it with a side of candied carrots (or plain buttered carrots for Johnny). :P

Crackpot Chicken 

Ingredients:

4 chicken breasts (I use frozen chicken breasts for convenience)
2 cups chicken broth, divided 
1 pkg dry ranch dressing mix 
8oz cream cheese, cubed 
4 cups shredded extra sharp cheddar 
16oz cooked penne or rotini pasta
top with bacon bits, if desired

Directions: 
Combine 1 cup chicken broth and ranch dressing mix in pressure cooker. 
Add chicken to pressure cooker. Cube cream cheese and place ON TOP of the chicken.
Lock and cook on high pressure for 10 minutes. Naturally release pressure for 6 minutes. 
Remove chicken and cube. Return to pot. 
Add remaining broth and cheddar to pot.
Turn pot to saute function. Cook until all cheese and cream cheese is melted, stirring often. 
Once everything is melted, add cooked pasta to pot and mix well. 
Serve topped with bacon bits. 

*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.

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A post shared by Candi Pride (@tinycandi) on Jan 22, 2020 at 9:18pm PST