Wednesday, April 16, 2014

Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

      Happy Wednesday!  Yesterday was such an incredible day!  First of all it was my moms birthday, HAPPY BIRTHDAY MAMA!!!!  Second of all, my 'baby brother' and his gorgeous wife found out they are expecting a girl!!!  

It's a girl!!!!!!

Seriously, have you ever seen such a gorgeous couple?

My new niece, Charlea Hope Jones will be here in September!  She is going to be beautiful and sweet just like her mommy!  Her daddy doesn't stand a chance!  <3

Bacon & Egg Fried Rice

       Yesterday, I shared my {Slow Cooker} Bourbon Pulled Chicken and promised you the recipe for the fried rice we served it over!  Yes, it has bacon & eggs in it, but that doesn't mean it is a breakfast food!  Notice I didn't say you COULDN'T eat it for breakfast!  ( I love dinner leftovers for breakfast)  Give it a try!

Bacon & Egg Fried Rice (Adapted Recipe Source)
Ingredients
8 slices Bacon, chopped and fried, grease reserved
4 eggs
3 TBSP veg oil
1 large onion, finely diced
1 carrot, finely diced
4 cloves of garlic, finely minced 
4 cups, very cold cooked rice (I make mine the day before or morning of and stick it in the fridge)
4 TBSP reduced sodium soy sauce (or more to taste)
1 tsp Sesame oil ( DO NOT LEAVE THIS OUT )
1 teaspoon white pepper
1/2 cup frozen peas 
2 green onions, chopped
Directions
Chop raw bacon into small pieces.  Fry in a large skillet or wok.  Remove bacon from skillet and reserve 2 TBSP bacon grease in skillet over medium heat.   Crack and scramble the eggs in a bowl.  Add eggs to the pan and leave flat for about 2 minutes, or until cooked through.  You don't want to mess with them.  After they have cooked for 2 minutes, I flip over one time to brown the other side slightly.  Yes, it gets a little messy.  Remove egg from pan, set aside.  Heat oil in same skillet.  Add the carrots and onions and saute for about 4 minutes, stirring every minute.  Then add the chopped garlic.  Stirring constantly for 1-2 more minutes.  Add in the cold rice, soy sauce, sesame oil, white pepper, and frozen peas, stir-fry tossing for about 5 minutes.  Stir in fried egg and green onion.  Top with reserved bacon.  ENJOY!!!

Looking for more?  Here is a list of our favorite Chinese recipes!









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Tuesday, April 15, 2014

Slow Cooker Bourbon Pulled Chicken


       Good morning!  WOW, has it been an exciting couple of days for us!  Sunday was my second post over at www.RocketCityMom.com for 'Around The Table With Aunt Bee.'  I shared a recipe that incorporates Easter leftovers into a fun brunch that can be prepared the night before so you can just pop it in the oven the morning of!  Its my Overnight Glazed Ham & French Toast Casserole!  Go check it out and leave me a comment over there!  

 

And if THAT wasn't enough excitement, yesterday was another surreal day for me!  I was chosen as the featured guest for the 'Guess Who's Coming For Dinner' segment on Platter Talk.  This was a huge honor for me and I brought a brand new original recipe that I felt was worthy of such a momentous occasion!  It was my Smoked Sausage Penne Alfredo!  A huge thank you to Dan & Scott for such a wonderful invite!  I look forward to returning the favor and having them over for dinner very soon!  


       This weekend we had more of the lovely spring weather and I found myself using my slow cooker several times!  I have an excellent bourbon chicken recipe on the blog already, but I wanted to try my hand at a super easy '5 minute prep' slow cooker version and  I was SO PLEASED at how it turned out!  I will be making this again and again and won't change a single thing!  I used a whole chicken, but you could use any kind of chicken you wanted or had on hand.  I prefer the taste of a whole chicken in the crock pot because I like the mixture of the white and dark meat, personally.  We served it over Bacon & Egg Fried Rice (recipe tomorrow) with Fresh Ginger & Garlic Roasted Broccoli!  I hope you guys give this a try!  

Slow Cooker Bourbon Pulled Chicken
Ingredients
1 4 lb whole chicken
1 Tbsp minced garlic 
1/2 tsp ground ginger
1/2 tsp crushed red pepper (just depends on your heat level preference)
1/3 cup reduced sodium soy sauce
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup apple juice
1 Tbsp apple cider vinegar
Directions
Rinse chicken inside and out well under cold water. Pat dry with a paper towel.  Spray inside of slow cooker with cooking spray.  Put Chicken inside.  Combine the rest of the ingredients in a separate bowl.  Pour over chicken.  Cook on low for 6 - 8 hours.  I glazed the chicken with the juices in the bottom of the slow cooker about every hour.  I know this makes the cooking time take longer but it sure makes it tastier :-)  Remove chicken from slow cooker and allow to rest until it is cool enough to handle.  Pull the meat off the bone.  At this point, you CAN make a corn starch slurry (mix 1 TBSP corn starch with 1 TBSP cold water then add that to slow cooker juices) to thicken the juice but I didn't.  I just served the juice over the Pulled Chicken and Fried Rice.  It was out of this world delicious!  Enjoy!  <3


Before Cooking!  Check out that delicious sauce!  

After
....and by AFTER I mean after I had eaten 1/2 a cup full while pulling it off the bones! LOL

Slow Cooker Bourbon Pulled Chicken served over Bacon & Egg Fried Rice

I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!





Saturday, April 12, 2014

Slow Cooker Sloppy Joes


       It is that wonderful time of the year where we are spending as much time outside in the afternoons, soaking up as much of this glorious weather as possible and I am spending less and less afternoon time in the kitchen!   Just this past week we have had:






All of the above recipes require minimal prep work or things that can be done mostly in advance.   Last night, we had one of our family favorite easy meals!  These Sloppy Joes are nothing like the canned manwiches you had as a kid!  I am not a canned Manwich fan, even though my husband is.  But we BOTH love these homemade Sloppy Joes.  They taste amazing, of course, but the best thing about them, is I can brown the meat and then add everything to the slow cooker and head outside to play with the kiddos or run errands or whatever else I need to do!  When we get ready to eat, our dinner is ready to go!  These Sloppy Joes are slightly adapted from The Pioneer Woman's Sloppy Joe recipe and they are seriously a winner!  This recipe makes a ton and we like to have the leftovers for quick weekend lunches, but feel free to cut it in half!  

Sloppy Joes (Slow cooker and Stove Top Recipe)
Ingredients
2-1/2 pounds Ground Beef
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tbsp Brown Sugar
2 tsp Chili Powder
1 tsp Dry Mustard
1/4 tsp Red Pepper Flakes
1 Tbsp Worcestershire Sauce
2 Tbsp Tomato Paste
1-1/2 tsp Salt

1/2 tsp Black Pepper
Directions for Stove Top
Brown and drain ground beef, add in Bell Peppers, Onions and Minced Garlic.  Cook over medium heat for 5 minutes.  Add Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper. Cook over medium/low heat for 10 minutes or until warmed through.  Serve on sandwich buns, toasted if desired.  
Directions for Slow Cooker
Brown and drain Ground beef.  Add cooked Ground Beef, Bell Peppers, Onions, Minced Garlic, Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper to the slow cooker.  Cook on low for 4 - 6 hours.  Serve on Sandwich Buns, Toasted if desired.  
I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


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<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!




Friday, April 11, 2014

Tangy Honey 'Dump' Chicken


        Good morning!  The other night we had an oldie but goody!!!!  I used to make 'dump' chicken recipes a few times a week when I worked outside of the home!  In case you haven't heard of  'dump' chicken, there are tons of different 'dump' chicken recipes.  It got its name because you literally dump the chicken in a freezer bag with whichever sauce you have mixed up and freeze it in the sauce until the night before time to cook it.  Then you stick the bag of frozen chicken in the refrigerator to thaw.  The next day you 'dump' the bag of chicken and sauce into a pan to bake or into a crock pot and add some steamed broccoli or a salad and some rolls and dinner is DONE!  You can also cook it immediately after you pour the sauce over the chicken, which is what we did the other night.  You can use whichever type of chicken you prefer.  I am including cooking instructions for Chicken Breasts in the oven, but you can alter it to cook whichever type of chicken you like.  The sauce is good on ANYTHING :-) 
*TIP*  You NEED to line your pan with foil or your crock pot with a liner.  The honey makes this a sticky MESS to clean if you forget.  #TrustMe

Tangy Honey 'Dump' Chicken
Ingredients
4 Boneless Skinless Chicken Breast
1/4 cup honey
1/4 cup low sodium soy sauce
1 TBSP vegetable oil
1/2 cup ketchup
1/8 tsp crushed red pepper
1 TBSP minced garlic
Directions

Combine sauce ingredients and pour over chicken breast in a freezer bag.  Lay flat and freeze.  Thaw in fridge the night before you want to cook it.  Line a 13 x 9 pan with foil and spray with cooking spray.  Dump Chicken and Sauce into foil lined pan.  Bake at 400 degrees for 1 hour, turning chicken over and basting every 15 minutes.  
You can also skip freezing it and bake it immediately.  
If using the crock pot, line crock pot with a liner, dump contents in slow cooker and cook on low for 6 - 8 hours. 


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!




Thursday, April 10, 2014

White Cheddar & Shallot Au Gratin Potatoes


 

       Good morning!  The weather here in North Alabama was absolutely GORGEOUS yesterday!  We are teaching my 9 year old to roller blade and she was able to go 4 times this past week with the weather this wonderful and she GOT it yesterday!  It just CLICKED and she was skating SO WELL!  She is very proud of herself :-)  We came inside from our 1 hour walk/rollerblading and had a glorious dinner!  Tangy Honey 'Dump' Chicken, Green Beans and this new side dish: White Cheddar & Shallot Au Gratin Potatoes!  Let me just tell you, these are HEAVENLY!!!!  They would make such a great side for Easter!  This was my first time making these potatoes, and I put them in a 2 quart rectangle pan, but next time I would put them in a 9x9 square baking pan, because I think they would look more appealing with a little more height, but other than that they were PERFECT!!!!  I hope you and your family try them and love them!

White Cheddar & Shallot Au Gratin Potatoes
Ingredients
2.5 lbs potatoes, peeled and sliced 1/4 inch
1.5 Cups Heavy Cream
2 Shallots, finely diced
1 1/4 tsp Salt
1/2 tsp Black Pepper
1 tsp Parsley
2 cups White Cheddar Cheese, shredded
Directions
Preheat oven to 375 degrees
Stir together Heavy Cream, diced Shallots, Salt, Pepper, and Parsley.  Butter a 9x9 Baking dish.  Place 1/2 the sliced potatoes in the bottom of the baking dish.  Top with 1/2 the cheese.  Top with the rest of the potatoes, followed by the rest of the cheese.  Pour the cream mixture evenly over the top and cover with foil.  Bake for 1 hour, covered then remove foil and bake for 25 - 30 minutes until the top is golden brown.  Let rest for 10 minutes before serving. 





I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!




I linked this post up over at the Thursday Favorite Things Blog Hop at Katherine's Corner!  



Wednesday, April 9, 2014

Baked Club Sandwich Quesadillas


       Good morning!  The other day we had a house full of kiddos and after a few hours of 'Just Dance' they were HUNGRY!!!  I quickly scanned my fridge for an easy and fast snack and saw I had everything to make these Baked Club Sandwich Quesadillas.  They were just as easy and delicious as I remembered!  I love that they are baked and I can fit 6 easily on a cookie sheet!  These were ready in a SNAP and EVERYBODY loved them!  The recipe is for 4 Quesadillas, but I have doubled and TRIPLED it before as needed!  

Baked Club Sandwich Quesadillas
Ingredients
4 Soft Taco Sized Tortillas
1 1/3 cup Cheese
1/3 cup Cooked Ham, Chopped
1/3 cup Cooked Turkey, Chopped
1/3 cup Cooked Bacon, Crumbled 
Honey Mustard
Directions
Preheat oven to 400 degrees.  
Spread a very thin layer of honey mustard on 1/2 of your tortilla, top the honey mustard with a small amount of cheese, ham, turkey, bacon, then a little bit more cheese (Careful not to overfill) Fold Quesadilla over and place on a cookie sheet sprayed with Pam.  Repeat until all 4 quesadillas are filled and places on cookie sheet.  Bake for 6 to 7 minutes or until bottom of quesadillas begin to brown.  Carefully turn over with a spatula.  Place back in the oven for 2 to 3 minutes or until other side is lightly browned.  Remove from oven and let rest for 5 minutes, then slice with a pizza cutter.  Serve with additional honey mustard if desired.  Enjoy!




I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!

Tuesday, April 8, 2014

Easy Italian 3 Meat Penne Pasta

Easy Italian 3 Meat Penne Pasta

       Good afternoon!  I have a SUPER easy and fast meal to share with you all today.  It is one that I have been making for years and my family absolutely LOVES it.   Using store bought spaghetti sauce, you can have the 3 meat sauce ready by the time the noodles are done boiling and dinner on the table in less than 20 minutes.  Served with some garlic bread and a side salad, this meal has kept us out of the drive through many of times!  I do substitute homemade spaghetti sauce when I have time, that makes it even better!  

Easy Italian 3 Meat Penne Pasta
Ingredients
1 lb Italian Sausage, casings removed and crumbled
1 onion, chopped
3 cloves garlic, chopped
4 oz Pepperoni, sliced
4 oz Salami, Sliced
2 (24 - 28 oz) Spaghetti Sauce (Your favorite store bought or homemade)
1/2 tsp dried Basil
1/2 tsp dried Oregano
1/2 tsp Salt
1 tsp dried Parsley
12 oz Penne Noodles, cooked Al dente
Directions
Get out 2 large pots.  In the first, start heating water to boil noodles.  In the second, Remove casings and crumble Italian Sausage over medium high heat.  Add Onions and cook until sausage is browned.  Drain grease and reduce heat to medium.  Add noodles to the pan of boiling water.  Add garlic to sausage mixture.  Stir constantly for 2 minutes.  Add Spaghetti Sauce, Pepperoni, Salami, Basil, Oregano, and Parsley and heat through. Drain noodles when ready and add to sauce mixture.  Serve warm.  



I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee

Click here to check out my review of eMeals to see if it's right for YOU!

I linked this post up over at the Kitchen Dreaming Weekend Social Recipe Link Party!  Go check out all the other delicious recipes!  <3