Wednesday, April 23, 2014

Brussels Sprouts with Bacon & Apple Cider Vinegar


        So my daughter and I finished off over half of these Brussels Sprouts standing up by the stove eating them out of the pan.  My 4 year old is the pickiest child on the planet and he scarfed these down faster than you can say, 'chicken nugget!'  They were absolutely DELICIOUS and I KNEW right away, that these will be made and enjoyed weekly! It is a KEEPER!!!!  <3

Brussels Sprouts with Bacon & Apple Cider Vinegar
Ingredients
2 lbs frozen brussels sprouts, thawed enough to slice in half
1/2 lb of bacon, sliced raw
1 to 2 Tbsp apple cider vinegar (We use 2 Tbsp, but others may like less)
1/2 tsp Salt
1/4 tsp black pepper
Directions
Slice brussels sprouts in half from top through core.  Add the brussels sprouts to a pot of boiling, salted water.  Allow to boil for 4 minutes.  (no more!)  Drain and rinse under cold water to stop the cooking process.  Meanwhile, brown the chopped bacon extra crispy in a large skillet.  Remove bacon from pan with a slotted spoon and leave drippings in pan.  Make sure the pan is over medium high heat and add in the brussels sprouts.  Brown them for 10 minutes, only turning a couple of times.  You want them to brown some and not break up TOO much.  Brown food is good!  After the brussels sprouts are crispy around the edges and brown enough for your liking, add the apple cider vinegar, salt and pepper.  Sprinkle with cooked bacon and serve!  <3


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<3 Aunt Bee


Monday, April 21, 2014

Easy Chicken Pot Pie


       This chicken pot pie has a place firmly on our family's all time favorite comfort food recipes.  I got the idea for the bisquick topping for the crust from a Paula Deen recipe and never looked back!  This can be on the table in less than an hour (even faster if using leftover chicken!) and it tastes like you were slaving away all day.  I just know y'all will love it!  <3
Easy Chicken Pot Pie
Ingredients
2 cups chopped, cooked chicken breast (I used leftover chicken from this recipe)
1 TBSP butter
1 onion, diced
2 carrots, peeled and diced small
1/2 cup frozen peas
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp lawry's seasoning salt
1/4 tsp black pepper
1 1/2 cups bisquick
1 cup whole milk
1/2 stick (1/4 cup) melted butter
Directions
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat.  Add in frozen peas, chicken, cream of chicken, chicken broth, lawrys and black pepper.  Mix well and pour into a buttered 9 inch pie pan.  Stir together the bisquick and milk and pour over the casserole.  Drizzle melted butter over the top and bake for 30 - 35 minutes. 



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


Sunday, April 20, 2014

Happy Easter + 3 ways to use up that leftover ham!!!


       Happy Easter to all my beautiful friends, family and readers who celebrate!  I am typing this post up a few days in advance because I know Easter evening I will be up playing Easter Bunny :-)  I don't have a new recipe to share with y'all today, just a compilation of our absolute FAVORITE leftover ham recipes, because I know many of us will be having ham for Easter :-)  I hope y'all enjoy these!  <3 Aunt Bee :-)










Saturday, April 19, 2014

Southern Pecan Chicken Salad


       So I have officially crossed over to the dark side.  I am one of  'those' people now.  I eat pecans in my chicken salad and there is no going back.  My mom's chicken salad was already pretty much a religious experience.  With the pecans.... it is almost TOO good!  It is good on top of a salad with tomatoes, extra pecans, and some buttermilk ranch.   It is good between 2 slices of toasted sourdough bread.  It is good in a croissant.  It is good with crackers.  It is JUST DARN GOOD!  Give it a try!!!   
*I will not ever however become one of THOSE people who put grapes in chicken salad.  BLECH!

Southern Pecan Chicken Salad
Ingredients
2 cups cooked and shredded chicken (I like to use a combo of white and dark meat)
1 stalk celery (very finely diced)
1 onion finely chopped (half kept raw and half to sauté with the celery)
1 TBSP butter
3 hard boiled eggs, finely chopped
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 TBSP lemon juice
1 TBSP brown sugar
1/2 cup chopped pecans (or more!)
salt and pepper to taste
Directions
I like to use leftover roasted chicken or in a pinch, a store bought rotisserie. Hard boil the eggs, allow to cool. Sauté the celery with half the onion for 5 minutes over medium heat, let cool. Combine shredded chicken with the cooled onion and celery mixture, the raw onion, the chopped hard boiled egg whites, pickle relish, mayonnaise, lemon juice, brown sugar, pecans, and salt and pepper to taste. Refrigerate for 8 hours or overnight. Enjoy!


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



       


Friday, April 18, 2014

Stuffed Bell Peppers *Featuring Tony Chachere's Creole Seasoning*

       
Stuffed Bell Peppers

This recipe is from one of my dearest friends in the entire world!  She made it for me one day when I was pregnant.  Ok, actually, she brought it to work for herself.  I said it smelled amazing, and she offered me a bite.  Then, I ended up eating half her lunch.  HAHA!  She gave me the recipe and I have been making them ever since and she happily agreed to let me share them with you guys!  It is one of our family's favorite recipes!  It also happens to be super frugal :-)   The secret ingredient is Tony Chachere's Creole Seasoning.  I am not affiliated with them in any way, or being compensated to say this: it is my absolute FAVORITE seasoning in the world!!!  (Lawry's is a close 2nd)  This recipe is not spicy at all, but feel free to add some extra creole seasoning if you like it spicy :-)


Stuffed Bell Peppers *Featuring Tony Chachere's Creole Seasoning*
Ingredients
4 Bell Peppers 
1 lb ground beef
1 small onion, finely diced
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tsp Tony Chachere's creole seasoning 
1 egg
1/3 cup quick cooking oats
1 TBSP worcestershire
15 oz can tomato sauce (divided)
shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)
Directions
Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes.  Drain.  In a skillet, brown the hamburger with the onion, drain.  In a large bowl, add in the meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, worcestershire.  Mix half the tomato sauce with the egg to temper it.  Then add the egg and tomato sauce mixture to the meat mixture.  Mix thoroughly.  Lay the bell pepper halves side by side in a casserole dish.  Spoon the meat mixture inside.  Top with the remaining tomato sauce and bake at 350 degrees for 30 minutes.  Top with cheese and bake for 5 minutes more.    


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<3 Aunt Bee



       


Thursday, April 17, 2014

Grilled Chicken Fajita Marinade



       Good morning!  Last night we had one of our favorite spring time meals!  Marinated Grilled Chicken Fajitas with ALL THE FIXINS!  This is one of my sister's marinades and once we tried it, we have never used a different one for fajitas.  It works well on Chicken or Steak and it is TO-DIE-FOR delicious!

Grilled Chicken Fajita Marinade
Ingredients
Juice and zest of 1 orange
Juice and zest of 1 lime
3 TBSP soy sauce
3 TBSP worcestershire sauce
2 TBSP dijon mustard
2 TBSP white vinegar
2 TBSP brown sugar
6 cloves garlic, crushed or 2 TBSP minced garlic from a jar
1 packet taco seasoning (like the kind for beef tacos)
handful of fresh cilantro
1/2 cup oil
6 - 8 Chicken breast or 2 lbs Flank Steak or Top Sirloin
*if using a gas grill or an indoor grill, I add a TBSP of hickory flavored liquid smoke, not necessary for a charcoal grill
Directions
For Chicken:The night before:
I like to slice the chicken breast in half so its thinner and easier to grill and gets more of the marinade flavor. Mix up the remaining ingredients and pour the marinade over the chicken and let it marinade overnight.
Then grill the next day and enjoy!
For Top Sirloin or Flank Steak:
I marinade my Top Sirloin or Flank Steak the day of.  For 6 - 8 hours.  Grill, Slice against the grain and enjoy :-)
Serve with ALL the TRIMMINGS 

 

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



       











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!









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