Monday, September 30, 2013

Old Fashioned Chicken Salad


My mom made chicken salad when I was growing up and I remember that it smelled so good that I had to try it even though at the time I was very anti-mayonnaise.  It was love at first bite and this recipe is very close to the one she still uses today.  I like chicken, boiled eggs, onion, celery, sweet pickle relish and gobs and gobs of mayo in my chicken salad.  If thats your idea of a good chicken salad, you will like this recipe. ;-)  We serve it on toasted bread or ritz crackers.....or straight out of the bowl with a serving spoon ;-)

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
salt and pepper to taste

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, and salt and pepper to taste.  Refrigerate for 8 hours or overnight.  Enjoy!



Sunday, September 29, 2013

Easy Chicken Pot Pie

Fall is my favorite time of the year.  School starting back, getting into a more normal routine, cooler temperatures, oh who am I kidding, I just LOVE the warm, comforting foods of the season!    I have a bunch of fall recipes coming up this week that I am SO very excited to share with you!  This chicken pot pie is a family favorite.  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.  Hope you like it!

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!  


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

<3 Aunt Bee

Saturday, September 28, 2013

'Better than Krystal's' Sliders


This is one of many recipes that I have found from www.plainchicken.com which is one of my all time favorite cooking blogs and Stephanie just so happens to be from Alabama like me!  Needless to say, I am a huge, huge fan!  These sliders are AMAZING!   I adapted the recipe only slightly for our family's preferences.  Give them a try!

1 lb 80/20 ground chuck
1 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
12 Kings Hawaiian Rolls, split

additional toppings of your choice:
sliced cheddar, pickles, mustard, mayo, sautéed onions, bacon(!)

Preheat oven to 350 degrees F

In a large bowl, combine ground chuck, paprika, onion powder, garlic powder, brown sugar, salt and pepper.   Press in a 9x13 pan thin enough until it covers the entire bottom of the pan.  Bake 15 minutes.  Drain the grease off and bake 5 minutes more.  Cut into 12 squares.  Place squares on rolls and top with desired toppings.


Wednesday, September 25, 2013

Oven Fried Buttermilk Chicken and Gravy


This take on a classic southern dish goes great with green beans and a biscuit to soak up all the delicious gravy!

4 Chicken breast, trimmed and pounded thin
2 cups buttermilk, divided
1 cup all purpose flour
3/4 tsp Lawrys seasoning salt
1/2 tsp black pepper
1/4 cup butter
1 family sized can, cream of mushroom soup
Combine flour, lawry's, and black pepper.  Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture.  Melt the butter in a 13x9 glass baking dish then put chicken in the pan.  Bake at 400 degrees uncovered for 30 minutes.  Turn chicken over and bake for 15 more minutes.  Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup then turn breast again and pour over chicken and bake for 15 more minutes for a total cooking time of 1 hour.  This is DELICIOUS served over biscuits, of the canned variety.  Enjoy!

Tuesday, September 24, 2013

Cheesy Taco Soup


This literally comes together as quickly as you can brown the hamburger meat and chop an onion, and it makes your house smell AMAZING!   Whenever I make it for dinner, I always make extra to put in Uncle Bee and Sissy Bee's thermos for work and school.    

Ingredients

1 lb ground beef
1 onion, diced
3 cloves of garlic minced or 1 TBSP minced jarred garlic
1 packet of taco seasoning
2 cups of water
1 can rotel diced tomatoes with green chilies (not drained)
2 cans chili no beans (or 3 cups leftover chili)
16 oz Velveeta cheese cubed
1 cup half and half (or 1/2 cup heavy cream and 1/2 cup whole milk
*Toppings of your choice such as:
diced red onion,  mild jalapeño pepper rings, shredded cheddar cheese, sour cream, Frito Scoops

Brown ground beef and drain.  Add beef back to pan along with onion and sauté for 5 minutes over medium heat.  Add minced garlic and sauté for 1 minute more stirring constantly.  Add taco seasoning, 2 cups of water, rotel, 2 cans of chili, velveta and half and half.  Reduce heat to low and simmer covered for 20 minutes, stirring occasionally.

Serve with toppings of your choice.

Monday, September 23, 2013

Crockpot Brown Sugar and Balsamic Pork Loin


Confession:  I love my crockpot.   I use my crockpot once a week.    I do not like dried out or mushy meat.  90% of the crockpot recipes I never make more than once.  This isn't one of those.  We have this at least once a month.  I have even served this to company.   This is great with mashed potatoes.  Sometimes I double the gravy just so we have plenty to serve over mashed potatoes.  YUMMY!

1 (2 lb) pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 TBSP minced garlic
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.





Sunday, September 22, 2013

Layered Mint Chocolate Fudge

'SissyBee' was sick recently and when I asked what was the first thing she wanted to do when she got better.... She said, 'Make mint fudge with Nana!'   So they did!  Nana even put it all pretty on a platter so we could take a picture for the blog.  The recipe is from Eaglebrand and SO incredibly yummy!


1 - 12oz package semi-sweet chocolate chips
1/2 bag or 1 cup white chocolate chips
1 - 14 oz can Eagle Brand Sweetened Condensed Milk, divided
2 tsp vanilla extract
1 TBSP peppermint extract
green food coloring, optional

LINE 8- or 9-inch square pan with wax paper. Spray with pam.  
MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
MELT white chocolate chips with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and green food coloring.  Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Saturday, September 21, 2013

Spicy Brown Sugar Bacon Wrapped Smokies


These make an excellent snack for your hubby during football games and they are a huge hit to take to parties.  They are great hot or room temperature.  I am not sure how they heat up the next day because there are never any left ;-)


1 lb applewood smoked bacon, cut into thirds
14 oz package of Bryan ‘lil smokies’ smoked sausage
¾ cup brown sugar
1.5 TBSP chili powder
toothpicks

Preheat oven to 375 degrees.  Line a cookie sheet with aluminum foil and spray it with pam.   In a bowl, mix the brown sugar and chili powder and set aside.  Cut bacon into thirds, and roll each lil smokie with a piece of bacon and secure with a tooth pick.  Roll each bacon wrapped smokie in the brown sugar/chili powder mixture.  Place on foil lined cookie sheet.  Dump remaining brown sugar mixture over the top.  Bake for 30-40 minutes until the bacon is browned. 
*If you need to double this recipe, use 2 cookie sheets and alternate putting 1 on top in the oven then swap them around halfway through.  Just don’t forget the foil or the pam
#TrustMe


Sunday, September 15, 2013

Best Ever Southern Style Creamed Corn




2 (10 oz) bags of frozen corn kernels
1 cup heavy cream
1 tsp salt
2 tbsp granulated sugar
1/4 tsp black pepper
2 tbsp butter
1 cup whole milk
2 tbsp all purpose flour
1/4 cup grated parmesan cheese (the Green can is fine)
In a skillet over medium heat, combine the corn, cream, salt, pepper, sugar, and butter.  Cook about 10 minutes, stirring every couple of minutes.  Whisk together the cold, whole milk and flour then add it to the mixture.   Cook until thickened, stir every minute.  Remove from heat and stir in the parmesan cheese.  Serve hot.

Saturday, September 14, 2013

Sausage Balls with a Kick





My sweet niece, Anna, was the inspiration for these sausage balls.  She likes mustard more than any kid I know and talked me into trying sausage balls dipped in mustard.  I was surprised that the combo WORKED!  So well, actually, that I decided to try adding mustard to the batter.  They turned out amazing and this is our new 'go to' sausage ball recipe!  Don't be afraid to use the hot sausage, the cream cheese balances it out well.  Make these and watch them DISAPPEAR! No one will ever guess there is mustard in them, and they won't be able to stop eating them =-)


1LB HOT sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups bisquick
8 oz extra sharp cheddar cheese, freshly grated
2 TBSP dijon mustard


Preheat oven to 400 degrees.
Mix all ingredients until well combined.  Roll into 1 inch balls and bake for 20-25 minutes or until golden brown.

Friday, September 13, 2013

"Better than Cracker Barrel's" Hashbrown Casserole




If you ask Uncle Bee what his favorite thing is that I make for him, well he probably has a long list.  But right there near the top, is gonna be this hashbrown casserole!  It has probably been one of my most requested dishes to bring to parties.  It is seriously easy to throw together, and I usually serve it with a main dish that doesn't have to be prepared in the oven.   Please don't substitute the freshly grated colby cheese.    It MAKES this dish.  And if you are making it for picky eaters, just dice the onion really small, don't leave them out!  I hope y'all enjoy these!


1 (30oz) bag of Ore Ida's frozen country style shredded hashbrowns
1/2 cup butter, melted
1 can Campbells cream of chicken soup
8 oz colby cheese, shredded
1 onion, finely diced
1/2 tsp salt or Lawry's seasoning salt
1/4 tsp black pepper


Preheat oven to 350 degrees.  Combine melted butter, chicken soup, salt, pepper, onion, and cheese in a large bowl.  Mix in frozen hashbrowns by hand.  Pour into a GREASED 9x13 glass pan and bake at 350 for 1 hour*




*After 1 hour the hashbrowns will be done.  Sometimes we like them to be a little more  'crispy' on top so I will broil them for a couple of minutes at the end.  





Thursday, September 12, 2013

Nana's Favorite: "Company Meatloaf"


This meatloaf is the meal my wonderful mother in law always requests anytime she comes to visit.  It is a little bit more involved that my normal weeknight recipes, but we get 2 dinners out of it and it is always a hit!  The original recipe came from Martha Stewart and I adapted it slightly for our tastes.  Thank you for reading and I hope y'all make this for someone you love!  ;-)





1/2 cup milk
4 slices white sandwich bread, torn into pieces
1  1/2 pounds ground sirloin or 1  1/2 lbs lean ground beef
1  1/2 pounds ground pork
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup chili sauce, plus 1/4 cup for glaze
1 cup fresh parsley or 1/3 cup dried parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup ketchup for glaze

This wonderful recipe makes 2 meatloaves.  I bake 1 right away and freeze the other one for a busy night!  You can go ahead and mix up the glaze for both and keep the leftover in the fridge until you are ready to bake the 2nd meatloaf.

Preheat oven to 350 degrees, with rack in center.  Chop your onion and garlic finely, set aside.   In a large bowl, pour milk over bread; let soak, about 30 seconds.




Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.




Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners. (I freeze 1 of them at this point)



Bake 1 hour. For the glaze mix 4 tbsp chili sauce with 1/2 cup ketchup.   Brush half of the glaze on top of the meatloaf and continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 15 minutes.  Reserve other half of the glaze in the fridge and you have a 2nd dinner ready to go for a busy night!





Wednesday, September 11, 2013

Southern Style Green Beans



Hi everyone!  This yummy southern style green bean recipe was passed down to me by my sweet grandmother! It makes a wonderful side dish for meatloaf, hamburger steak and gravy and pot roast. (Recipes coming soon!)
I hope ya'll love them!


Southern Style Green Beans
1 large onion sliced thin
1 tbsp oil
4 cubes beef boullion
2 cloves garlic, minced
1 (32oz) bag of frozen cut green beans
In a large pot, saute onion in oil until tender, add in minced garlic and stir continuously for 1 minute.  Add in green beans, beef boullion and enough water to cover completely.  Bring to a boil, then reduce heat to medium low/low.  Continue cooking uncovered for several hours until all the liquid cooks out.  You will need to stir occasionally to keep from scorching.  Serve hot.  Even better the next day!




Tuesday, September 10, 2013

Best Ever Grilled Chicken Fajita Marinade



This grilled chicken marinade was inspired by a trip to visit my sister and her beautiful family!  She asked me what I wanted her to cook for us, and I, of course, said FAJITAS! Well, they were the most spectacular thing I have ever eaten!  The problem is she is a 'little of this and a little of that' kind of cook and it took me about 4 times to crack the code, but good heavens was it worth it!  I hope ya'll enjoy them as much as we have!
Grilled Chicken Fajita Marinade


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
*if using a gas grill, I would add a TBSP of hickory flavored liquid smoke, not necessary for a charcoal grill


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.  Then I pour the marinade over the chicken and let it marinade overnight. 


Then grill the next day and enjoy!

Monday, September 9, 2013

Fresh Ginger and Garlic Roasted Broccoli




Good evening! The other night when we had Mongolian Beef I put together a yummy, light  and healthy green side that was a perfect accompianment to such a heavy dish.  It will be my new go to veggie for any Asian inspired main dish!  I hope you try it and let me know what you think!

Fresh Ginger and Garlic Roasted Broccoli
Ingredients
2 Heads of Fresh Broccoli 
3 TBSP Olive Oil
1 tsp fresh ginger, minced
2 cloves garlic, minced
1 lemon, zested and juiced
1/2 tsp salt
1/4 tsp black pepper
Directions
Preheat oven to 350 degrees.
Trim and chop broccoli into small florets, and spread evenly on a greased cookie sheet. Drizzle with olive oil. Bake for 10 minutes.  Stir.  Bake for an additional 5 minutes.  Stir in the ginger and garlic and bake 5 minutes more. Remove from oven and drizzle with lemon juice, lemon zest, salt and pepper.  Serve warm.

<3 Aunt Bee

Sunday, September 8, 2013

Mongolian Beef



Hi Everyone!  In order to save money and because I just love to cook, our family chooses to only eat home cooked meals.   Every now and then we get a craving for Chinese take-out, and this recipe totally  hits the spot.  We serve it with Fresh Ginger and Garlic Roasted Broccoli.  I hope you enjoy it!!!

Mongolian Beef
Ingredients
4 tsp vegetable oil plus 1 cup for frying
1 tsp ginger, minced
2 TBSP garlic, chopped
1 cup LOW SODIUM soy sauce
1 cup water
1.5 cups dark brown sugar
2 lbs top sirloin, trimmed of fat and gristle and sliced against the grain
1/2 cup cornstarch
1 whole bunch green onions sliced into 2 inch lengths
 white rice
Directions
Trim the fat and gristle off the top sirloin and slice it against the grain.  Dip the steak pieces
in the corn starch and let it sit for half an hour so it adheres to the meat.  
Meanwhile, heat 4 tsp of veg oil in a large saucepan over medium heat.  Then add the ginger
and garlic, stirring constantly for 1 minute.  Quickly add the soy sauce and water before the
garlic has time to burn.   Dissolve the brown sugar in the sauce and raise the temperature to
boiling for 2 - 3 minutes stirring constantly until the sauce is thickened.  Remove from heat. 
After the beef has sat for 30 minutes, heat up 1 cup of oil in a large skillet or wok.  Heat the
oil over medium heat so it is nice and hot but not smoking.  Saute the beef for 2 minutes or
until it starts to brown slightly.  It will keep cooking in the sauce.  After a couple of minutes,
use a slotted spoon to get the meat out and let it drain on a paper towel.  Clean the oil out of
the skillet and add the meat along with the reserved sauce and green onions. Simmer for 5
minutes then serve over hot rice.

<3 Aunt Bee