*Turkey Sausage Bake*

Flavorful, Colorful, & just YUMMY!  This is a recipe with some of my favorite things... peppers, sausage, & potatoes!  It's super easy to prepare & cook and you can increase the amount easily for a Large family get together.  :-)
 **You can substitute any kind of sausage you want if you don't like turkey**  ENJOY!


INGREDIENTS:
1 pound Turkey Sausage
1 1/2 pounds red potatoes, cut into small chunks
1 orange & 1 yellow large pepper cut in strips
1/2 lb. Baby Carrots (optional)
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon Creole seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
2 tablespoons olive oil


DIRECTIONS:
1.) Heat oven to 425°
2.) Drizzle some olive oil in a large baking dish.
3.) Combine the sausage pieces, potatoes, peppers, & carrots in a large food storage bag or bowl and toss with the garlic salt, pepper, Creole, marjoram, thyme & olive oil.
4.) Pour into the prepared baking dish.
5.) Roast for 45-50 minutes (until vegetables are tender) stir every 15 to 20 minutes to prevent sticking.
6.) Remove from oven & serve with salad & rolls

 **Sprinkle extra creole & marjoram on top when baking to add to flavor and make it pretty!**

With Luvin' from the Oven,
Mama Creedon

*Chicken Enchiladas*

 

 Simple Chicken Enchilada Recipe!  Who doesn't love enchiladas when they can be made in under 30 minutes!  Seriously, these are SUPER easy to make and everyone will like them!  :-)

 

 

INGREDIENTS:
12 corn tortillas (6 inch)
3 1/2 cups shredded cooked chicken
1 pgk. shredded  cheese (I use the Mexican mix)
2 small cans Green Enchilada Sauce
Sour Cream to top


DIRECTIONS:
1.) Heat oven to 350*
2.) Use a 13x9 baking dish (spray with cooking spray)
3.) Cook Chicken how you like and Shred
4.) Combine Chicken pieces and 1 can of Enchilada Sauce in large bowl.  Toss.
5.) Pour the other 1/2 can of Enchilada Sauce in bottom of baking dish.
6.) Warm tortillas in microwave so they will roll easily...
7.) Spoon Chicken mixture onto center of a tortilla.  Sprinkle some cheese.  Roll tortilla up.  Place seam sides down in the dish on top of sauce.  (do not stir)
8.) After all tortillas are placed pour other 1/2 can of Enchilada Sauce on top of tortillas & cover with remaining cheese.
9.) Bake for 20 minutes.

And youre Done!  Serve with some Mexican Rice & Refried Beans...  YUMMY!

With Luvin' from the Oven,
Mama Creedon

 

*Majoram & Parsley Pork Chops*

 

 

Pork Chops are cheap, easy to cook, & there are endless ways to cook them!  This is one of the ways I tried one night and it was a HIT!  I have my own herb garden so I mainly use fresh herbs but you can use dried herbs for this recipe as well...  Either will taste great!  Try it out...  You will like it!


INGREDIENTS:
4 small or 2 large boneless pork chops
   (about 1/4 inch thick)
2 Tbsp Olive Oil (to brush meat with)
2 Tbsp Olive Oil to cook with
1 tsp crushed Parsley (fresh or dried)
1 tsp crushed Marjoram (fresh or dried)
Salt & Pepper to taste


DIRECTIONS:
1.) Brush each of side Pork Chops with Olive Oil
2.) Mix Herbs, Salt, & Pepper in small bowl
3.) Heat 2 Tbsp Olive Oil in Skillet over Medium Heat
4.) Sprinkle each Pork Chop with the Herb Mixture and place in heated Skillet
5.) Cook for 6 minutes on each side (12-15 minutes total) until herbs have made a "crust" on the Pork Chops.
6.) Serve 2 Pork Chops per plate.  I serve ours with Butter Beans & Corned Bread.  :-)

I hope you enjoy!


With Luvin' from the Oven,
Mama Creedon

*Chicken in a Blanket & Salad*

I watched Rachel ray make some chicken sausage wraps but I'm not a fan of chicken sausage so I decided to try my hand at my own recipe with some Chicken Breasts (cut into strips) wrapped in pastry dough...  it came out DELICIOUS! 

 

INGREDIENTS:

2/3 Cup Peach Preserves

1/2 Cup Honey
2 Tbsp Soy Sauce

1 Tbsp Apple Cider Vinegar

3 Tbsp Canola Oil
3 Tbsp Dijon Mustard (or whatever kind of mustard you like)
Puff Pastry Dough (thawed) I use Pepperidge Farm because it seems to bake the best
2 large Chicken breasts (cut each piece into 3 strips)
1/2 head of lettuce chopped up
2 Clementine Oranges (peeled and pulled apart)
1/4 Cucumber sliced

 

DIRECTIONS:

1.) Preheat Oven to 425*
2.) In a mixing bowl, stir together the Peach Preserves & Honey

3.) Pour one third of Mixture into a Large Salad Bowl, Add in Soy Sauce & Vinegar.  Whisk Well.

Add in Oil slowly & you now have your Salad Dressing!

4.) Take the remaining 2/3 of Peach/Honey Mixture & Add in Mustard.  Mix Well.

5.) Cut THAWED Pastry Dough into 6 rectangles.  Spread some of the Honey/Mustard Mix onto each rectangle

6.) Place one strip of Chicken on each rectangle & fold dough around Chicken.  Tuck ends under.

7.) Spread more of the Honey/Mustard Mix on top of each "Chicken in a Blanket"

8.) Place on Non-Stick Baking Sheet & Bake for 12-15 minutes.  Check on them and take out when they are Golden Brown!

 

While the Chicken is Baking...

1.) Put the Chopped Lettuce, Cucumber Slices, & Oranges in the Sald Bowl

2.) Toss Well in the Salad Dressing

 

That's it!  Now just put 1 or 2 Chicken Blankets on each plate with a scoop of Salad and Enjoy!

 

With Luvin' from the Oven,

Mama Creedon



*Apple Cider Chicken*

Don't be fooled by the picture... the Chicken is underneath all those Lemons & Apples I Promise! 
This Chicken marinades overnight before cooking!

INGREDIENTS:
DAY 1 -
1 Large Lemon (thinly sliced into rounds)

2 Cups Apple Cider (I just use the store bought kind)

1/4 Cup Olive Oil

1/4 Chopped Thyme (fresh is better) *save some for garnish*

2 Tbsp. Apple Cider Vinegar

2 tsp Mustard

2 Tbsp Garlic Salt

1/2 tsp Pepper

6 Chicken Thighs

DAY 2 -
2 large Apples (sliced into eighths)

1 large red Pepper (sliced into small strips)

8 small Red Potatoes (cut into halves)

 

DIRECTIONS:

1.) Get a Large Ziplock Bag and Place in the Lemon Slices, Apple Cider, Olive Oil, Thyme, Apple Cider Vinegar, Mustard, Garlic Salt, & Pepper.  Close bag & Shake WELL.

2.) Open bag and Place in Chicken thighs.

3.) Close Bag & set ina large bowl.  Place in the Refrigerator and let Marinade overnight.

The Next Day... (Slice your Apples, Pepper, & Potatoes)

4.) Preheat oven to 350*
5.) Arrange Chicken Thighs in Large Roasting Pan

6.) Pour the Marinade from the ziplock bag all over the Chicken.  Pour out the ENTIRE bag.

7.) Tuck in the Apple slices, Pepper slices, & Potatoe halves around the Chicken.

8.) Cook for 45 mintues in Preheated oven.  Remove & Stir once.  Cook for another 45 minutes.

9.) Remove from oven & place Chicken on Plate with some of the veggies & apples.  Sprinkle with reserved Thyme.  EAT & ENJOY!

 

 

With Luvin' from the Oven,

Mama Creedon

 

 

*Sesame Honey Chicken & Rice*

Who Loves Chinese Food?  I know do!  But who wants to drive and pay $10 or more for 1 meal when you can make it at home for your entire family for half the price!  This recipe was a "I want Chinese Food" night and it came together wonderfully!  Even my Husband loved it and he isn't a big fan of Chinese Food!  LOL!  So try it out and I Hope You Enjoy!


** this recipe was great for 2-3 people so if you are feeding 4-5 just double the recipe **
INGREDIENTS:
2 boneless, skinless Chicken Breasts (cut into small chunks)
2 Tbsp Olive Oil
1/2 cup Honey
1/4 cup Soy Sauce
2 Tbsp Garlic Salt
2 Tbsp Ketchup
1 Tbsp Canola Oil
1/4 Cup Brown Sugar
2 tsp Cornstarch dissolved
2 Tbsp Sesame Seeds


DIRECTIONS:
1.) Heat Olive Oil in Skillet over Medium Heat
2.) Cook Chicken (already cut into chunks) in Skillet thouroughly. 
Flip Frequently to make sure Chicken is Completely Cooked.
3.) While Chicken is cooking...
Combine Honey, Soy Sauce, Garlic Salt, Ketchup, Canola Oil, & Brown Sugar.
4.) Once Mixed well add in Cornstarch just to thicken the Sauce
5.) Turn the Heat to Low & Pour Sauce over the Chicken.
6.) Simmer on Low for 5 mintues.
7.) During this time make some Rice of your choice!  (I cheat and use White Minute Rice LOL!)
8.) When Rice is Done serve Rice in a Bowl with Chicken & Sauce on top.
9.) Sprinkle with Sesame Seeds before Serving.  :-)

With Luvin' from the Oven,
Mama Creedon

*Reuben Pizza*

What to do with leftover Corned Beef?  Make Pizza ofcourse!  Okay Okay, I know many of you are saying... ummm...  really?  But it is DELICIOUS!  It's just like a Reuben Sandwich just in Pizza form!

 

 

INGREDIENTS:

1 premade Pizza Crust (use whatever you want!)

2/3 Cup Thousand Island Dressing

appx 8 oz. Corned Beef (sliced into thin pieces) *use whatever you have leftover*

1/2 can Sauerkraut (drained well)

2 Cups Shredded Swiss Cheese

 

DIRECTIONS:

1.) Preheat oven to 400*

2.) Place Pizza Crust on Pizza Baking Pan, smooth out any bumps

3.) Spread Thousand Island Dressing over Pizza Crust

4.) Sprinkle Corned Beef & Sauerkraut (alternating) all over the Pizza Crust

5.) Sprinkle Swiss Cheese on top

6.) Bake for 13 mintues (or until cheese is melted)

 

That is it!  Yummy Reuben Pizza!

 

With Luvin' from the Oven,

Mama Creedon



*Bacon Wrapped Cabbage Rolls*

Oven Baked - Bacon Wrapped - Cabbage Rolls!  One Word...    AMAZING!

 

 

INGREDIENTS:

1/2 - 1 head of Cabbage (chopped into strips)

1/2 - 1 Cup Brown Sugar

Garlic Salt

Pepper

1/2 Cup Butter Melted

6 pieces of Aluminum Foil (cut into long rectangles)

 

DIRECTIONS:

1.) Preheat oven to 350*

2.) Lay out all Aluminum Foil in one stack

3.) Take each piece of Foil, spread melted butter onto the foil (only in the center)

4.) Sprinkle butter with Brown Sugar, Garlic Salt, & Pepper.  Make sure that the center of the foil is covered in brown sugar!

5.) Take a handful of Cabbage leaf pieces and wrap into an oblong ball.

6.) Lay cabbage in butter on foil & roll foil up on both sides.  Twist the foil at the ends to keep everything inside.

7.) Repeat directions 3-6 for each Cabbage Roll

8.) Place Foil wrapped rolls on Baking Sheet & Bake in oven for 1 hour.

9.) When down, let cool for 10 minutes & serve still wrapped in foil. 

* the insides will be HOT so be careful when unwrapping the Cabbage Rolls! *

 

ENJOY with some Corned Beef!

(Corned Beef recipe found here: http://mama-creedons-kitchen.blogspot.com/2011/03/corned-beed-potatoes.html )

 

With Luvin' from the Oven,

Mama Creedon


*Corned Beef*

If youre Irish you LOVE Corned Beef... this is the way that my Family enjoys cooking it! 

Try It and ENJOY!

INGREDIENTS:
1 (COMPLETELY thawed) Corned Beef Brisket (about 2 lbs.)
1 Cup Apricot Jam
4 Tbsp Brown Sugar
Honey (enough to drizzle)

DIRECTIONS:
1.) THAW the Corned Beef COMPLETELY. This is best done if left in the Fridge overnight.
2.) Preheat Oven to 350*
3.) Place the Corned Beef in a large Baking Dish (if it comes with a Spice Packet, sprinkle the spices on top of the Brisket).
4.) Pour in enough Cold Water to Cover the Bottom of the Dish.
5.) In a Medium Size Bowl Combine the Jam & Brown Sugar. Mix WELL. Reserve 1/2 of the mix in a small bowl and set aside. Spread the other half over the top of the Corned Beef.
6.) Cover Dish & Brisket with Aluminum Foil. Bake Corned Beef for 45 Minutes.
7.) Remove from the Oven and Uncover. Spread the Remaining Mixture on top of the Brisket. Drizzle Honey over the entire Brisket.
8.) Cook for another 40 Minutes UNCOVERED.
9.) Remove and let sit for atleast 15 MINUTES
10.) Slice & Serve!

**You can eat the Corned Beef as Prepared or you can Continue with the Recipe Below**

Corned Beef & Potatoes for Breakfast!
INGREDIENTS:
4 large Russet Potatoes
Garlic Salt
1/4 Cup EVOO

DIRECTIONS:
1.) Cut up HALF of the Corned Beef into small chunks (whatever size you like but I make mine pretty small)
2.) Take all 4 Potatoes and cut into Small Chunks (about the same size as the Corned Beef pieces)
3.) In a large Skillet heat EVOO over Medium Heat.
4.) Add in the Potatoes and Sprinkle with Garlic Salt (use as much as you want)
**If you want to add in some chopped onions at this point feel free I can't because my hubby is allergic to Onions but you can if you want!**
5.) Cook Uncovered for 10 minutes.
6.) Add in Corned Beef and stir together well.
7.) Cook for an additional 5 minutes.
8.) Serve by itself with some Bread or Serve it as Breakfast with Eggs on the Side!

I hope you enjoy! This is one of my FAVORITE recipes! :-)

With Luvin' from the Oven,
Mama Creedon

*BBQ Chicken (Crockpot Style)*

Want something easy to make for Dinner tonight? This is it!
This is an easy recipe for BBQ Chicken that you throw in the Crockpot and let cook for 5 hours... Done.

I Hope You Enjoy!


INGREDIENTS:
4 Chicken Breasts (Boneless & Skinless)
*just throw them in frozen!*
1 Bottle of Sweet Baby Ray's Hickery & Brown Sugar BBQ Sauce (18 oz.)
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1 Tbsp. Garlic Salt
1 tsp. Crushed Red Pepper



DIRECTIONS:
1.) Turn the Crock Pot on LOW.
2.) Pour the ENTIRE bottle of BBQ Sauce into the Crock Pot.
3.) Mix in the Brown Sugar, Vinegar, Garlic Salt, & Red Pepper. Mix Well.
4.) Put the Chicken in the Crock Pot with the Sauce and toss the Chicken until well coated.
5.) Cover and let cook on LOW for 4 hours.
6.) After 4 hours... Open, Stir the Sauce & Flip the Chicken to recoat.
7.) Cook on High for 1 more hour.
8.) DONE! Serve with some Homemade Corn Bread & a Baked Potato for a good ole' Southern Dinner!

With Luvin' from the Oven,
Mama Creedon

*Stuffed Pork Chops with Apple Stuffing*

INGREDIENTS:
3 Tbsp Olive Oil
Salt & Pepper to Taste
2 Large Butterfly Pork Chops (not too thick so you can fold them in half)
2 Large Granny Smith Apples (cut into small chunks with 4 rings of Apple saved)

** Now if you want to Cheat and make this Dinner A LOT quicker... Use 1 box of Cranberry Stovetop Stuffing & just add in the Apple Chunks while you cook the Stovetop
If you want to do this completely Homemade you will need:
1 1/2 Cups cubed whole wheat bread

3 3/4 Cups cubed white bread

3/4  Cup chopped Celery

1 1/2 tsp Rosemary

1/2 tsp Thyme

1/2 tsp Parsley

3/4 Cup dried Cranberries

3/4 Cup Stock (use Chicken or Turkey)

4 Tbsp Butter (melted)

 DIRECTIONS:
1.) Preheat Oven to 350*
2.) Heat Oil in Skillet on Medium heat
3.) Add in Pork Chops & Lay Flat.  Brown on BOTH sides (appx. 5 minutes on each side)
4.) While the Pork Chops are Browning, Place Cubes of Bread on a large Baking Sheet (spread them out into a single layer) & Bake for 7 minutes in the Preheated Oven.
5.) Transfer Bread Crumbs into a Large Bowl & Set Aside
6.) Remove Pork Chops from Heat & Set Aside.
7.) DO NOT clean the Skillet.  Add in Apples, Celery, Rosemary, Thyme, & Parsley.  Cook for 2 minutes (until all is well mixed & warm)
8.) Turn off heat & Drizzle Stock & Melted butter over the Mixture in the Skillet. 
9.) Pour entire Mixture over the Bread Crumbs & toss lightly
10.) Place about 1/2 Cup of Stuffing Mixture on each Pork Chop & fold Pork Chop in Half around the Stuffing.
11.) Scoop Remaining Stuffing into a Casserole Dish.  Place Stuffed Pork Chops on top of Stuffing in the Casserole & Bake for 45 minutes!

When Done just serve with a favorite Vegetable (I usually serve with Green Beans) & your dinner is complete!

With Luvin' from the Oven,
Mama Creedon

*Hawaiian Chicken & Rice*

Who doesn't want an Easy Meal that they can just dump in the Crockpot and Walk Away?  THIS is that meal!  You only need 5 Ingredients and a Crockpot and Dinner is Done!

INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1 Can Pineapple (I use Chunks)
1/2 Cup Water
3 Tbsp Soy Sauce
Rice (make whatever kind you like!  I just make White Rice)
   *if you are really not wanting to cook just use a box of Rice-a-Roni*

DIRECTIONS:
1.) Turn Crockpot on HIGH
2.) Place Chicken in the bottom of Crockpot.
3.) Pour ENTIRE can of Pineapple on top of Chicken (including the Juice)
4.) Pour Water in and then Sprinkle 3 Tbsp of Soy Sauce over the top.
     *For added Flavor I sometimes sprinkle some Rosemary on top*
6.) Cook on HIGH for 4 Hours.
7.) During the last 15 mintues of cooking, make your Rice
8.) Dinner is ready!  Put some Rice on your Plate, then Scoop out the Chicken, Pineapple, & Sauce and just pile it on top!  YUMMY!

ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Beef in Stout with Dumplings*

So, the Hubby wanted an Irish meal one night and I had some left over Guinness so we tried a twist on an old Irish Favorite...  Beef in Stout with Suet Dumplings!  Try It!
*warning, it does have a very "Stout" flavor left in the meat which some people do not like so if you aren't a big fan of Stout in general use half beer & half water or beef stock*

INGREDIENTS (for the Beef in Stout):
2 Tbsp Olive Oil
1 Small bag of Baby Carrots
4 Stocks of Celery (cut into small chunks)
4 Tbsp Flour
Salt & Pepper (to taste)
2 lbs. Braising Beef (cut into chunks)
2 Cups Stout (I use 2 bottles of Guinness Draught)
    *if you don't like beer that much, use 1 bottle of Beer & 1 Cup Water*
2 Tbsp Brown Sugar
1 Tbsp Thyme

INGREDIENTS (for the Dumplings):
2 Cups Flour
1 Cup Shredded Suet
4 Tbsp Parsley
pinch of Salt
appx. 8 Tbsp Water


DIRECTIONS:
1.) Preheat Oven to 325*
2.) Heat Olive Oil in a Large Skillet over Low heat.
3.) Add in Carrots & Celery and Cook for 5 minutes
4.) While the Veggies are cooking, Get a Large Ziplock Bag and pour in the Flour with a little Salt & Pepper.  Shake Well.
5.) Add Beef to the Ziplock bag & Shake until all Beer is WELL Coated
6.) Set Aside the Beef until Veggies are Done.
7.) Remove Veggies from the Skillet & place in Bowl for later
     (use slotted spoon so all the juices stay in skillet)
8.) Add Beef into the Skillet (in small batches if needed) & Cook until Browned
9.) Add ALL Beef & ALL Veggies back into the Skillet & Mix Together.  Pour in Stout.
10.) In Small Bowl, Mix together any remaining flour from ziplock bag, sugar, & thyme
11.) Sprinkle Mixture on top of Skillet Mixture and Bring entire Pot to a BOIL.
12.) Once boiling, Transfer ALL contents to a Large Casserole Dish and Cover.
13.) Bake in Oven for 1 Hour & 30 Minutes.

While Beef in Stout is Baking...
1.) Mix together Flour with a pinch of Salt, Suet, & Parsley
2.) Add in enough Water to make a Soft Shapable Dough
3.) Take Dough & Make 8 Small Balls.
4.) When Beef has cooked for 1 hour & 30 minutes... add the Dumplings to the top of the Beef in Stout & Cook for 30 more minutes

ENJOY this Irish Dinner with Family!

With Luvin' from the Oven,
Mama Creedon

*Cheddar Biscuits*

Who doesn't like CHEESE!?!?
These are the MOST scrumptious Cheddar Biscuits that go with any meal! I LOVE the biscuits you get at Red Lobster and this is my re-creation of them...
(This Recipe makes about 2 1/2 Dozen Biscuits)
I Hope You Enjoy!


INGREDIENTS:
2 cups Flour
1 Tbsp Baking Powder
1/4 tsp Garlic Powder
1/2 tsp Salt
2 Tbsp Shortening
3 Tbsp Butter (cold)
1 Cup Buttermilk
1 1/4 Cups Shredded Cheese (I use a Mixed variety but use what you like!)

INGREDIENTS for BUTTER TOPPING
6 Tbsp Butter (melted)
1 tsp Parsley Flakes
2 tsp Garlic Powder
Salt (a pinch to season)


DIRECTIONS:
1.) Preheat Oven to 425*
2.) In a Medium-sized Bowl, Mix Together Flour, Baking Powder, Garlic Powder, & Salt.
3.) Cut in the Shortening & Butter. (It's good when Crumbles Form)
4.) Mix in Cheese Softly. Do NOT Smash together.
5.) Lightly Mix in the Buttermilk until the Dough is Moist.
DO NOT OVER MIX!
6.) Grease a Cookie Sheet & Place Large Spoonfuls of Biscuit Dough about 2 inches Apart.
7.) Bake for 12 minutes (Biscuits will be Golden on top)

** While the Biscuits are Baking, Mix Together the Topping Ingredients & Set Aside. When Biscuits are Done, Place them Immediately onto a Serving Plate & Brush the Topping Mixture onto the Hot Biscuits. Serve While still Warm! **


With Luvin' from the Oven,
Mama Creedon

*Twice Baked Potatoes*

 

These are made atleast once a month in my house!  But they are especially made during Thanksgiving, Christmas, St. Patty's Day, & Easter Dinners!  They go fast so make sure you make enough!

 

 

INGREDIENTS:

5 Large Russet Potatoes

1/2 Cup Milk

1/4 Cup Butter

1 tsp Salt

Pepper to taste

1 1/2 Cup Shredded Cheese (use whatever you like... we use Fiesta Blend)

 

DIRECTIONS:

1.) Preheat oven to 375*

2.) Clean Potatoes (just rinse & clean off)

3.) Poke Potatoes with a fork 3 times on each side (this allows them to bake & let steam out)

4.) Place Potatoes on Baking Sheet & Bake for 1 hour

5.) When done, take out Potatoes & let cool for 10 minutes

* during this time turn the oven up to 400 degrees *

6.) When Cool, cut each Potatoe in half LENGTH-WISE & scoop out insides into a large bowl.  Make sure to leave a Potatoe "shell" to fill back up!

7.) In Bowl with Potaotes, add in Milk, Butter, Salt, & a dash of pepper

8.) Mix & Mash together Well

9.) Stir in Cheese (reserve some for sprinkling on top when done)

10.) Fill each Potatoe Shell with a scoop of Potatoe Cheese Mixture
11.) Place on Baking Sheet & Bake for 20 minutes

SERVE & ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Brussel Sprouts with Bacon & Brown Sugar*

We call this... The Triple B.  :-)

Want your kids to eat Brussel Sprouts?  Just add Bacon & Brown Sugar! 
We serve this as a side dish with St Patty's Day Dinner as well as Christmas!  It's a HIT!

 

 

INGREDIENTS:

2 bags of Frozen Brussel Sprouts (buy whatever brand you like!)

1 stick of butter (1/2 cup)

6 Tbsp Brown Sugar

4 pieces of Bacon (Cooked & Crumbled)

Garlic Salt to taste

 

DIRECTIONS:
1.) Cook Bacon as usual.  When done, let cool, then Crumble into small bowl & set aside

2.) Cook Sprouts according to Package

3.) While the Sprouts are cooking... Combine Butter & Brown Sugar in Medium sized Pot on Medium heat.  Let come to a boil then turn the heat to low & simmer

3.) When Brussel Sprouts are Fully Cooked Add them into the Pot with the Brown Sugar & Butter.

4.) Turn off heat, Toss in Bacon Crumbles, & Mix Well.

5.) Serve with any Dish!  They make a great side to pretty much anything!

 

Hope you Enjoy!

 

With Luvin' from the Oven,

Mama Creedon

*Jerk Chicken w/ Peppers & Pineapple*

This a spin on the Carribean Jerk recipe from Racheal Ray...
It's one of my favorite things to eat and I hope you enjoy it too!


INGREDIENTS:
4 Garlic Cloves (finely ground)
- If you dont have cloves you can use 2 Tbsp. Garlic Powder
3 Tbsp Red Wine Vinegar
1/2 Cup Orange Juice
Juice of 2 Limes
1 Tbsp Paprika
1 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Allspice
1 tsp Cinnamon
2 tsp Tyhme
1/2 Cup EVOO

8-10 Chicken Drumsticks
1 Pineapple (peeled, cored, and chopped into squares)
1 Yellow Pepper
1 Red Pepper
1 Green Pepper
(Seed ALL peppers & Cut ALL peppers into strips)
Salt & Pepper to taste


DIRECTIONS:
1.) Preheat Oven to 400*
2.) In a large bowl, Mix together:
Garlic, Red Wine Vinegar, Orange Juice, Lime Juice, Paprika, Chili Powder,
Cumin, Allspice, Cinnamon, & Thyme.
3.) When well mixed, Add in the EVOO slowly
4.) Season the Chicken with Salt & Pepper
5.) Rub Chicken in the Spicey EVOO mixture
(if you want a more bold taste place chicken in a bag, pour spice mixture in and
let sit in the fridge for 1 hour)
6.) Place Chicken in a Baking Dish. Pour any remaining Spice Mixture over the top
of the chicken
7.) Cook uncovered for 45 minutes

While the Chicken is Cooking...
1.) Place Pineapple Pieces & Strips of Peppers on a Baking Sheet (one with a rim)
2.) Drizzle the tops with EVOO & sprinkle with salt and pepper
3.) Once the Chicken has been in the oven for 15 minutes then place the Pineapples &
Peppers in as well.

Cook both the remaining 30 minutes.

When serving, just put some of the Pineapple & Peppers on a plate and top with 2-3 Drumsticks! It's a Beautiful, Colorful, Flavorful Dish! I hope you ENJOY!


With Luvin' from the Oven,
Mama Creedon

*Grilled Chicken & Mango Salsa*

So I saw this recipe in People magazine but I didn't like the way they made it so I used the general idea and made my own! HaHa! It's a simple Grilled Chicken recipe with a side of Mango Salsa & Rice... This is an Easy Dinner for 2... if you need to feed more then just double the recipe!

INGREDIENTS:
1 Large Mango (chopped into small squares)
1 Tbsp. Parsely
1 Tbsp. Cilantro
2 Tbsp. Rice Vinegar
1 Tbsp. Canola Oil
1/4 tsp Salt
1/4 tsp Pepper
2 Boneless Skinless Chicken Breasts (or 4-6 Boneless Skinless Chicken Strips)


DIRECTIONS:
1.) Dice the Mango & Mix in Medium sized bowl with EVERYTHING (EXCEPT the Chicken)
2.) Put the "Salsa" mixture in the fridge to chill while you cook the Chicken
** Make Your Favorite Rice how you usually do - I just make Minute White Rice **
3.) Heat some Oil in a Large Skillet on Medium High Heat.
4.) When heated add Chicken to the Skillet.
5.) Season with some Salt & Pepper (I also add in a little Garlic Powder)
6.) Grill until the center of Chicken is well done (about 6-7 minutes on each side)
7.) When cooked thoroughly Place Chicken on plate with some of the Mango Salsa and your favorite Rice... Mix the Mango in with the Rice for a great taste!


ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Balsamic Chicken & Peppers*

Do you like Peppers? Here is a good recipe to use some colorful fresh peppers and their natural flavors to cook into the chicken! The whole meal can be ready in 30 minutes!
Easy and Yummy!

INGREDIENTS:

4 Tbsp Olive Oil

4 Skinless, Boneless Chicken Breasts

(Cut into Strips - Whatever size you like)

1 Red Bell Pepper

1 Orange Bell Pepper

(cut each pepper into thin strips)

4 Cloves of Garlic (Finely Chopped)

1 Tbsp Dried Basil

4 Tbsp Balsamic Vinegar (use 1/8 cup at a time)

Salt & Pepper

DIRECTIONS:
1.) Heat 2 Tbsp of Olive Oil in a large skillet over medium-high heat.
2.) Place the Chicken Strips into the skillet & season with salt and pepper (however you like it). Brown on both sides.
3.) Remove Chicken from skillet and place in bowl. Set Aside.
4.) Add 2 Tbsp Olive Oil to the skillet. Reduce Heat to Medium.
5.) Add in the Red & Orange Bell Peppers. Cook about 5 minutes. (Peppers will be tender)
6.) Mix in garlic & stir for about 1 minute. Then, Mix in Basil & 2 Tbsp Balsamic Vinegar.
7.) Place the Cooked Chicken Strips back into the skillet.
8.) Reduce heat to low, cover, & simmer 20 minutes.
9.) Remove all into large Serving Dish & add in the last 2 Tbsp of Balsamic Vinegar just before serving.

That is It!
Serve on top of Brown Rice or Whole Wheat Pasta & You have yourself a nice, easy, healthy dinner! ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Taco Soup*

This recipe is what I call "Taco Soup" but it is more of a Taco "Chili"...
It's Very Easy to make and a Great Meal if you are having a lot of people over or you just have a big hungry family!)
One side note... this is a very "taste as you go" recipe so keep tasting and if you think you want more spice or more cheesiness, etc. just add it in!


INGREDIENTS:
2 lbs. Ground Hamburger
2 Cans Rotel
2 Cans Pinto Beans (or 1 Large can)
1 pkg. Taco Seasoning
(get whatever spice you like... mild, medium, or hot)
1 pkg. Ranch DRY Dressing
1 tsp. Cumin
2 tsp. Allspice
1 tsp. Garlic Salt
1-3 tsp. Chili Powder (depending on what you like)

Shredded Cheese & Sour Cream to top with


DIRECTIONS:
1.) Brown the Hamburger in a LARGE Pot (5 qt. is good) over Medium High Heat.
2.) Once the hamburger is Browned, Drain, return to Pot, reduce Heat to Medium.
3.) Add in the Rotel & Pinto Beans (Juice and All).
4.) Bring to a Boil.
5.) Once Boiling, Add in ALL spices
5.) **Taste as you add in the spices... some people like a little more garlic, others like more chili powder... add in what you like**
6.) Increase Heat to Medium High and cook for appx. 10 minutes
7.) Serve in Bowls with a little shredded cheese on top and sour cream if you like!

*(You can eat it with a spoon as is or use Tortilla Chips to scoop it!)*

I hope you like it! This is one of my Hubby's FAVORITE recipes! :-)

With Luvin' from the Oven,
Mama Creedon