Oven Roasted Barbecued Chicken with Rainbow Carrots and Potatoes is another in our series of one pan roasted dinners. It’s easy to assemble and takes care of itself while it bakes. This means that Oven Roasted Barbecued Chicken with Rainbow Carrots and Potatoes is a perfect recipe for a busy weeknight.
Four Layer Shrimp Dip is one of those simple recipes that can be thrown together at the last minute when you’re expecting guests. The best part about Four Layer Shrimp Dip is that it’s so tasty no one will suspect that it’s so easy to make.
Slow Cooker Stuffed Peppers are an easy way to have a dinner ready when you return home after a busy day at work. This requires a few minutes to put together the ingredients, but it’s well worth the effort. These Slow cooker stuffed peppers are awesome.
Slow Cooker Red Cabbage and Apples is a twist on a traditional German side dish. At least, hat’s what a German octogenarian told me. This recipe is our attempt to recreate the dish for her. We modified the recipe for Red Cabbage and Apples that she described by preparing it in a slow cooker to make it a bit less labor intensive.
I really wanted to grill sausages, but it was very windy today. Monday, there was rain, and there was hail. We decided, perhaps, today was not a good day to grill. Instead, we decided to make another roasted meat and vegetable dinner. This time, the meat in question was Bratwurst which we roasted on a bed of potatoes. We served the Brats on buns with potatoes on the side.
I keep thinking that Summer is almost here, but then the weather turns cold again. The temperatures dropped down low again yesterday, so I decided that it would be a good time to share this recipe for Roasted Sweet Potatoes, Cauliflower, and Chicken. I really love this recipe because it’s all prepared in a single pan that’s tossed in a hot oven, where it’s basically ignored until serving time. Simplicity is a word that I would use to describe this recipe for Roasted Sweet Potatoes, Cauliflower, and Chicken, and we all need simplicity when trying to get dinner on the […]
You know that we love beans here at Patty Cake’s Pantry, and we are always looking for new ways to prepare them. This recipe is similar to beans and greens, but it uses leeks in place of greens, and Italian seasoning, and parsley, in place of the red pepper flakes. The result is a simple and delicious vegetable side dish that is a perfect accompaniment to any meat entrée or is delicious on its own.
My 3o days of cans challenge came to an end on May 1, and , as has become my habit, I want to share the results. In other words, it’s time to review my recipes, and see how I did in relationship to the rules that were established for this challenge. The 30 days of canned food challenge had only a few rules. They were:
Have you ever experienced dry and crumbly corn bread? Unfortunately, it’s a common occurrence. You pick up the freshly cut piece of cornbread, and as you attempt to cut it in half to spread it with butter, it falls into pieces. This recipe guarantees a moist and delicious pan of corn bread through the addition of a can of creamed style corn. This recipe lives up to its name–Moist and Delicious, but one of the best things about this recipe is that it begins with two boxes of cornbread mix.
Refried beans are delicious, but I like more texture in my burritos. Of course, cooking dry beans gives you the most control over the final product, but it’s possible to make delicious beans with texture by using just a couple of cans and mixing them together. I previously posted a recipe for easy refried beans that uses canned beans, some bacon grease, and a little cider vinegar. That bean recipe was easy and delicious, but sometimes, after a hard day at work, I lack even the ambition for that. This non-recipe is my solution for those days.