Category Archives: Wifely Duties

Recipe’s My Husband and I are fans of.

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I’ve accumulated a lot of recipe’s over the past year, which also happens to be our first year of marriage! We just recently celebrated our One Year Anniversary, which is super fun. I’ve tried a lot of recipe’s, I’ve been trying to learn how to be creative in the kitchen! It’s definitely all still very new for me. But it has been fun trying new things out (let’s face it, trying anything out is new for me ;).

For the most part, my husband is really honest with me. I believe him when he says he likes what I cook for him, because there have been a few times when he has said the dreaded “That wasn’t my favorite babe…” God bless him for saying it in the sweetest way he can muster up, and also praise Jesus that he is honest with me, and doesn’t always just tell me what I want to hear. It is always just a little hard for a new wife to hear her husband say he wasn’t one hundred percent satisfied with her cooking skills. Luckily for me, I haven’t heard those dreaded words but rarely over the past year.

I’ve decided to compile together some of our favorite recipe’s over the last year, so try them out if you’d like, and ENJOY!

You may notice that I like soup, a lot. Any kind of soup, a lot.

Oh, and one more thing that you will figure out very, very quickly. My favorite appliance in our home is my crockpot. I love it with all of my heart. Some people may call crockpot cooking lazy cooking, but I personally call it efficient cooking. I love to throw all of my ingredients in a crockpot, then go to work, or run all of my errands, and then come back home to a wonderful smell in our home, with little effort. Now that’s efficient, and it almost ALWAYS tastes just as incredible as it smells. Here you have it:

 

Crockpot Lasagna:

(Prep Time: 20 min. Cook Time: 4 hours 15 min.)

Ingredients:

*1 lb. ground beef

*1 onion (chopped)

*1 can sliced mushrooms (or sliced fresh mushrooms)

*1 can black olives (sliced, or green olives, I personally like green olives better)

*1 can tomato sauce (29 oz.)

*1 can tomato paste (6 oz.)

*2 t. minced garlic

*2 t. salt

*1 t. dried oregano

*1/2 t. basil

*1 package of lasagna noodles (about 12 oz)

*12 oz. cottage cheese

*1/2 cup parmesan cheese (grated)

*18 oz mozzarella cheese (shredded)

Directions:

1. In a large skillet, cook the ground beef, onion, and garlic (over medium heart, until browned). Add the tomato sauce, tomato paste, salt, basil, oregano, mushrooms (brown the mushrooms at the beginning with the beef if using fresh mushrooms), and olives, and stir until mixed well. Cook until heated well.

2. In a very large bowl, mix together the cottage cheese, parmesan cheese, and mozzarella cheese, until mixed well.

3. In the crockpot, spoon a layer of the meat mixture onto the bottom. Add two layers of uncooked lasagna noodles (break if need to, to fit in crockpot). Top the noodles with a layer of the cheese mixture. Repeat these steps, layering the meat sauce, then the two layers of noodles, then the cheese, until the ingredients are all used up. Make the top layer the cheese mixture.

4. Cover your crockpot, set to low, and cook for 4-6 hours. Then,enjoy!Yummy with french bread and caesar salad.

photo 4  (Pictured is some of my Crockpot Lasagna & some of my Crockpot Spinach Dip)

 

Crockpot Spinach & Artichoke Dip:

(Prep Time: 10 min. Cook Time: 2 hrs 15 min.)

Ingredients:

*1 package of frozen spinach, thawed out (12 oz)

*2 cans artichoke hearts, drained & chopped (12-14 oz)

*2 cloves garlic, crushed

*1 onion, diced

*8 oz sour cream

*1 cup parmesan cheese, grated

*3/4 cup milk (I used 2%)

*1/3 cup mayonnaise

*1/2 cup feta cheese, crumbled

*1/4 t black pepper

*1/4 t salt

*1/4 t garlic powder

*1 T vinegar of choice (red wine vinegar, white wine vinegar, or my favorite, balsamic vinegar!)

*8 oz cream cheese, still cold, cut into cubes

Directions:

1. In the crockpot, place the spinach, artichoke hearts, garlic, onion, sour cream, parmesan cheese, milk, feta cheese, mayo, vinegar and spices. Stir all ingredients until mixed well. Top it off with the cubed cream cheese.

2. Cover crockpot and cook on low for 2-3 hours.

3. Before serving, stir until the cream cheese is well mixed into the dip, and then cover and cook on high for 15 more minutes.

4. Enjoy! I like to dip cut up french bread into the dip, it’s AMAZING.

Gluten & Dairy Free Lentil Soup:

I have a good friend who cannot eat gluten or dairy. I don’t know how she does it. But, this may just be the best gluten/dairy free meal I ever make! This recipe is also free of soy, eggs, and corn.

(Prep time: 10 min. Cook time: 45-60 min.)

Ingredients:

*2 T olive oil

*3-4 large carrots, peeled and sliced

*6 stalks celery, sliced

*2 cups onion, diced

*4-5 sweet peppers, chopped

*4-5 cups vegetable broth (unless you want it to be vegan, you could use chicken broth instead)

*3 cups water

*2 t basil

*1 t marjoram

*3/4 t coriander

*1/2 t salt

*1/2 t black pepper

*2 T parsley

*4 cups kale, chopped well

*1 can tomatoes (28 oz)

*1/2 cup red wine

*2 cups dried lentils

Directions:

1. In a large stock pot, heat the olive oil (low heat). When hot, add the carrots, celery, onions, sweet peppers, basil, marjoram, and coriander. Cook for 5-7 minutes.

2. Add the broth, the water, the lentils, and the liquid from the canned tomatoes. Crush the tomatoes, and then add them to the mixture. Bring the soup to a boil. Reduce the heat and let the soup simmer. Add your salt and pepper, maybe some garlic powder too, continue simmering the soup. Stir occasionally. Let simmer for about 40 minutes.

3. Add the wine, the parsley, and the kale. Continue to let simmer for just a few more minutes.

4. Serve and enjoy. Yummy with crackers or bread.

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Grilled Sausage & Veggie Pizza:

(Cook Time: 20-25 min.)

Ingredients:

*2 t olive oil

*1 lb. pizza dough (thawed)

*Flour, for the dough

*8 oz. Italian sausage, sliced

*4 oz. mozzarella cheese, grated

*1 red pepper, sliced

*1 orange pepper, sliced

*1/2 onion, sliced (red or yellow)

*2 cups fresh mushrooms, chopped

*1 package sliced salami

*Pizza sauce

*Parmesan cheese, grated

Directions:

1. Preheat oven to 425. Dust flour onto a baking sheet. Also dust some flour onto an area of your countertop. Shape the pizza dough on counter, then stretch onto baking sheet. Spread 1 t. of olive oil over the top of the dough. Cook in oven for 4-5 minutes. Remove dough from oven.

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2. In a large skillet, place 1 t. olive oil, the peppers, onions, mushrooms, and sausage, and cook on medium-high heat for 3 min. Flip the peppers and sausages over, and cook 2-3 minutes longer.

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3. Spread the pizza sauce over the dough, spread half of the cheese over the top, place the salami on next, then spread the sausage and veggies over the top. Lastly, top the pizza with the rest of the grated cheese.

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4. Place pizza in oven and bake for 20 minutes. Cut pizza into squares and enjoy! Great with iced tea.

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Grilled Salmon with Radishes & Mushrooms: I LOVE SALMON!

(Cook Time: 25 min.)

Ingredients:

*1 1/2 lb. skinless salmon filet

*a small bunch of radishes, sliced

*a small bunch of fresh mushrooms, sliced

*2 T lemon juice

*4 t Dijon mustard

*1 T honey mustard

*3 T olive oil

*Salt and pepper to taste

*Fresh dill

*2 t Worcestershire sauce

*1 T balsamic vinegar

photo 1

Directions:

1. Heat stove to medium-high heat. Whisk together the lemon juice, mustards, the Worcestershire sauce, oil, vinegar, the salt and pepper. Add the radishes and mushrooms and mix together.

2. Season the salmon filet with salt and pepper, to taste, and also some garlic powder would be good. Top with fresh dill. Cook in a large skillet for 4 minutes on each side.

3. Lower the heat on the stove, then once cooled off, pour the radish and mushroom mixture over the salmon. Let it cook until hot. Remove from heat. Serve with salad and french bread.

photo 3photo 4

Thai Beef with Broccoli & Salad:

(Total time: 25 min.)

Ingredients:

*1 package flank steak (about 1 lb)

*1 head of fresh broccoli

*1 T olive oil

*1 T soy sauce

*1 T Worcestershire sauce

*3 T lime juice

*1 T balsamic vinegar

*1 small carrot

*1/2 t sugar

*1/2 of a head of green cabbage, sliced

*2 cups bean sprouts

*3 cups mixed greens

*1 cup fresh cilantro

*Toasted sesame seeds

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Directions:

1. In a large bowl, whisk together the oil, balsamic vinegar, Worcestershire sauce, soy sauce, and sugar.

2. In a large skillet, add some oil, and cook the sliced steak until brown, add the broccoli. Add spices to taste.

3. Peel strips of carrot into the dressing mixture. Add the bean sprouts and cabbage, and mix well together. Gently toss with the greens, cilantro.

4. Add to steak, or serve side by side on a plate. Also pairs well with baked sliced potatoes (I added a package of onion soup/dip powdered mix to the potatoes before I baked them in the oven, very yummy).

image_3image_4photo 1photo 2

 

 

Crockpot Applesauce (couldn’t get any easier than this! Perfect for fall 🙂 Make in a large crockpot):

Ingredients:

*20 apples (I used Macintosh), peeled, cored & sliced

*1/2 cup water

*1/2 cup apple cider

*1 T cinnamon

*1/2 cup brown sugar

*pinch of cloves

*pinch of ginger

*pinch of nutmeg

Directions:

1. Put all the ingredients into the crockpot.

2. Cover and cook on low for 8 hours (or high for 3-4 hours).

3. Mash the apples.

4. Store in the fridge.

photo-2 photo1

 

Crockpot BBQ Chicken:

(Prep Time: 10 min. Cook Time: 4 hrs.)

Ingredients:

*3 frozen boneless chicken breasts

*1 12 oz. bottle BBQ sauce of choice

*1/2 cup Italian salad dressing

*4 T Worcestershire sauce

*1/4 cup brown sugar

Directions:

1. Place the frozen chicken in the bottom of the crockpot.

2. Mix the BBQ sauce, Italian dressing, Worcestershire sauce and brown sugar in a bowl. Pour it over the chicken.

3. Cover, and cook 4 hours on high, or 8 hours on low.

4. Shred the chicken and serve on a bun with whatever toppings you choose. Enjoy.

 

Crockpot Corn Chowder (with potatoes):

(Prep Time: 10 min. Cook Time: 8 hours)

photo-3

Ingredients:

*24 oz. red potatoes, chopped

*16 oz. bag of frozen corn

*6 cups chicken stock

*3 T. flour

*1 t. dried oregano

*1 t. thyme

*1 t. basil

*1 t. parsley

*1/2 t. garlic powder

*1/2 t. onion powder

*pinch of cumin

*pinch of salt

*pinch of pepper

*1/2 cup heavy cream

*2 T butter

Directions:

1. Place the potatoes in the bottom of the crockpot. Place the corn over the top.

2. Stir in the flour and blend well. Stir in chicken stock and all of the spices.

3. Cover and let cook on low for 8 hours (or high for four hours).

4. Stir in the butter and the heavy cream and serve immediately. I like to eat mine with crackers.

 

Ravioli with Roasted Zucchini and Corn:

(Time: 30 min.)

*1 pound cheese ravioli’s

*4 zucchini’s, sliced

*1 cup corn kernels (fresh or frozen)

*3 T. olive oil

*3 cloves minced garlic

*1 lemon

*Parmesan cheese, grated

*4 t. basil

*1 t. parsley

*1. t. onion powder

*pinch of salt and pepper

Directions:

1. Bring a large pot of water to a boil.

2. Preheat oven to 450 degrees.

3. Peel the outside of the lemon, and chop about 4 strips of lemon zest into tiny pieces.

4. Mix together the olive oil, sliced zucchini, garlic, spices, 1/2 cup Parmesan cheese, and the lemon zest (and add the corn now, if it is frozen). Place the mixture onto a baking pan, and cook for 15 minutes (if using fresh corn instead of frozen corn, add it to the mixture and cook 3-5 minutes longer).

photo 5

 

5. Add the frozen ravioli’s to the bowling water on the stove top, and cook according to the ravioli package.

photo 4 photo 1

6. Once the ravioli is cooked and drained, serve it on the plate, and add the zucchini/corn to the top. Add as much Parmesan cheese as you like to the top and enjoy! (I like to add marinara sauce to mine also)

photo 2

 

 

Italian Sausage Soup (the BEST soup!):

(Prep Time: 10 min. Cook Time: 30 min.)

photo 3

Ingredients:

*1 pound italian sausage, sliced

*1 onion, chopped

*2 cloves minced garlic

*1 t. olive oil

*2 cans of chicken broth

*2 cups water

*1 can stewed tomatoes, do not drain

*1 can rinsed cannelloni beans

*2 cups of uncooked pasta (I’ve used shells, I’ve used rotini pasta, your choice)

*2 cups fresh spinach leaves (I used baby spinach)

*1/2 t. garlic powder

*1 t. parsley

*pinch of salt and pepper

*Shredded mozzarella cheese

Directions:

1. Fry the sausage, with the onion and garlic, over the olive oil. Cook for 10 minutes until starting to brown.

2. Add the chicken broth, the water, the tomatoes, the beans and the spices. Bring to a boil.

3. Add the uncooked pasta and cook for 8-10 minutes.

4. Remove the soup from the heat, and add the spinach. Cover and let stand for about five minutes.

5. Serve, top with cheese, and enjoy. I also really like to add crackers to mine.

 

 

So there you have it, some of our favorite recipe’s! I have a few more that are pretty killer. I have a homemade fried chicken recipe that I absolutely love. I also have a buffalo chicken balls recipe, and an incredible meat balls recipe, used them both for the Super Bowl last year! I’ll include them in my next recipe post. For now, enjoy all of these tasty meals 😉