Crock Pot Scalloped Horseradish Potatos

This recipe comes from Stephanie @ crockpot365.com. Oh so yummy and delicious! We'll be having this as a side dish to some grilled steaks this evening. I also made this to go w/ our Easter dinner earlier this year.

3 pound red potatoes, washed and sliced (no need to peel)
2 cups heavy cream
3 tablespoons prepared horseradish (not the cream kind, the regular; I went with extra hot)
1/4 tsp nutmeg
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded Parmesan cheese, optional

The Directions.

I used a 4 quart crock pot. Scrub your potatoes well and cut into 1/4-inch slices. Layer into a crock pot you've sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of the potatoes. Stir.

Cover and cook on low for 6-8 hours, high for 4 hours, or until potatoes are fork tender. I cooked ours on high for 2 hours, then low for another 4. Garnish with shredded Parmesan.

All American Chili

Okay Okay ... so, I have seriously neglected my blog. Shame, shame. I haven't had a lot of time lately between working my two part time jobs, taking my two college classes, and taking care of my two kids and hubby. There seems to be a theme of two's here ....

Anyway, just to appease I thought I would share my favorite chili recipe since it's fall somewhere (certainly not in hot Hawaii!) and chili is a perfect fall food ...

Yield

8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Ingredients

• 6 ounces hot turkey Italian sausage
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 pound ground sirloin
• 1 jalapeño pepper, chopped
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine (can sub w/ beef or chicken stock if you aren't a wino like me!)
• 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped (Note: I dont like tomato chunks, so I use tomato sauce instead)
• 2 (15-ounce) cans kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chilis, this version tastes even better the next day.

What's for Dinner?

I spent most of my day in the kitchen. I really just love cooking! Tonight we had chicken chimichangas, refried beans made in the crock pot, and Salsa Verde. The meal was good, although if I were making the chimichangas again I would leave out the green onion, or maybe use a sweet white onion instead. I just didn't care for the flavor. Anyway - I thought I would share the recipe for Salsa Verde. This is one of our favorite kinds of salsa ... my husband always asks for it at mexican restuarants. The grocery store I shop at in Hawaii carrys tomatillos so I made my own today. Consider yourself forewarned, this is HOT!!! Too hot for me, my husband said it was the perfect heat for him.

Salsa Verde -

• 1 lb tomatillo
• 3-4 jalepeno
• 1/2 onion
• 1/2 bunch fresh cilantro
• 2-3 garlic cloves, minced
• 1 tablespoon chicken bouillion granule
• Directions:

1. To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color (About 10 -15 minutes). Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic, and bouillon.
2. To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
3. 
   

Fettuccine Alfredo

Hello! And welcome to my blog. I started this blog mainly as a way to organize & share my recipes, keep track of crafting blogs I like, and share my handmade goodies.....

So, having said that I'll start my adventures in blogging with a recipe. We're having this for dinner later.

I finally found a low calorie Fettuccine Alfredo recipe that doesn't suck. Really good, kid tested and approved!

399 calories including the pasta! This comes from Cooking Light magazine, Jan 2007. As a side note, I didn't add the salt b/c I felt like the (fresh grated parmesan) cheese was salty enough.

Yield
4 servings (serving size: 1 cup)

Ingredients
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

Preparation
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Nutritional Information
Calories:
399 (30% from fat)
Fat:
13.5g (sat 8g,mono 3.4g,poly 1.1g)
Protein:
21.3g
Carbohydrate:
48.9g
Fiber:
2g
Cholesterol:
34mg
Iron:
2.1mg
Sodium:
822mg
Calcium:
451mg