Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Wednesday, September 2, 2015

Recipe of the DAY: Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

Simple Slow Cooker Hashbrown Casserole

Who is ready for a yummy, crockpot pleaser?  

Can you resist those potatoes?  

How about that cheese? 

And don't get me started on the bacon!  

This Hashbrown Casserole is so good, super simple to put together and a great way to use that crockpot that you tell yourself you are going to use more....but then, you don't.  Plus, the prep is not to bad!  

Ore-Ida Hash Browns - 6 lbs.Of course, I would say, this would be excellent for breakfast, but...let's face it...I love HASHBROWNS and will admit to eating them for dinner on multiple occasions.  Hey, at least I am honest!

I love hashbrowns so much that I went to Sam's Club twice this month and without even thinking, picked up the 6 lb. bag both trips. (Opp!)  I just get out my handy dandy scale and weigh out my 20 ounces from my jumbo bag.  (Hunny, guess what, your having Hashbrown Casserole for breakfast and lunch...all week!) 

Serves: 6 to 8 (as a side)


3 tablespoons butter
1/4 cup finely chopped onion (can use frozen)
1/4 teaspoon garlic powder
3 tablespoons flour
1 cup milk
1/2 cup sour cream
1 package (20 ounces) Ore-Ida shredded Hashbrowns (can get at Sam's Club) 
3/4 - 1 cup shredded sharp cheddar cheese
Salt and Pepper (your discretion)

Optional Topping: 1/4 cup finely chopped mushrooms, cooked and chopped bacon, fresh parsley. 

  1. In a small saucepan over medium heat, melt butter.
  2. Add in chopped onion (and mushrooms if adding)  and saute until tender. Add in garlic powder. Briskly whisk in the flour until a thick dough forms.  Cook for about 1 minute.
  3. Very slowly add in the milk, whisking constantly until thickened.
  4. Reduce heat to low. Simmer to thicken.  Remove from heat and stir in the sour cream. 
  5. Spray a large slow cooker (6 qt) with nonstick spray.
  6. Pour in the creamy base.  Top with the whole package of Hashbrowns and shredded cheddar cheese. (note: if you like cheese, top with full cup)
  7. Add salt and pepper and stir together.
  8. Cover and cook on high for 2-3 hours.  Remove the lid and allow to cook for an additional 30 minutes to an hour to get crisp on top.  Depending on crock pot, may need to watch. 
  9. Top with toppings of choice, such as bacon, parsley, seasoning. 

Delicious and Simple CROCKPOT Hashbrown Casserole (No cream of soups)

Monday, August 31, 2015

What's for Dinner? -- Sweet N' Sour Chicken Recipe. Don't miss this one! Quick n' Easy.


Lighter Sweet and Sour Chicken - it takes just 30 minutes from start to finish and it's healthier than your local takeout! #chinesefood #sweetandsour #asian #friedrice #chickenandvegetables |

Sweet and sour chicken is one of my favorite childhood meals. My Dad, who is a retired Firefighter, would make this often in our house, growing up. It is pretty quick to make and delicious. One of my favorites, to this day.  I have modified my Dad's recipe a little to suite the taste buds of Hubby and I, but it is packed with flavors and a bit that makes us come back for more!

Don't forget your bed of rice, underneath. It brings this dish to life!
  • 1½ pounds boneless, skinless chicken cut into 1 inch cubes
  • 2 tbsp olive oil (divided)
  • ¾ teaspoon salt
  • 1 red bell pepper. cubed
  • 1 green bell pepper, cubed
  • 1 yellow bell pepper, cubed
  • 1 orange bell pepper, cubed
  • 3 tomatoes, diced
  • 2 cups salsa (we use pace or chi-chi brand)
  • 1 small white onion, cubed and separated
  • 1 can pineapple rings in Heavy Syrup (we use the syrup only, but you can add in pineapples)
  • pinch of red pepper flakes

Can add in: 
  • 1 carrot, sliced into ¼ inch rounds

  1. First, cut up your veggies. Use a medium saute pan with 1 tbsp olive oil on medium heat and add veggies to hot oil. Saute for 5 -10 minutes. When to liking, remove from heat and set aside. 
  2. Cut up chicken breast into cubes. Use the same medium saute pan with remaining olive oil on medium heat and add chicken to hot oil.  Saute until chicken is cook through.  Remove from heat and drain. 
  3. Add veggies to large pan with high sides. Cook on medium heat, adding in salsa, heavy pineapple syrup and rested chicken chunks. Heat to boil. Once boil, lower heat, cover and simmer for 20-30 minutes. 
  4. Cook rice. 
  5. Plate rice and top with Sweet N' Sour Chicken and ENJOY!

Lighter Sweet and Sour Chicken - it takes just 30 minutes from start to finish and it's healthier than your local takeout!

Featured Post

How To Make Your Blog Go Viral

Blogging, Lessons on working, Stay at Home Moms by: Kel Amstutz Last year, I posted a blog post that went viral . (much to MY surp...