Feeling Ravenous * Recipe Overload

A collection of recipes curated by our Facebook group! Taste tested for your enjoyment! 

[feelingravenous]

Crispy Cheddar Chicken

Beth says: MMMMMMMmmmmmmmmmmmmmmm. Yes good. This turned out great! The only thing I would do differently would be to pulse the cheese and the crumbs together for a couple pulses in the food processor to make them more uniform! Make sure you really oil the pan - half of it stuck to the bottom of mine but it scraped off easily and was delicious.

Ingredients:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

 1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

1 10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Recipe found here!

[feelingravenous]

Broccoli Wild Rice Casserole

Beth says: I made this for dinner tonight!!! I was pretty apprehensive about the wild rice - but it turns out it's delicious. Halved the recipe, and ditched the celery and used a half bag of chopped up mini carrots. I added a layer of shredded chicken and it's sooooo yummy!

Ingredients:

2 cups Uncooked Wild Rice

10 cups Low-sodium Chicken Broth, More If Needed For Thinning

3 heads Broccoli, Cut Into Small Florets

1 pound White Button Or Crimini Mushrooms, Finely Chopped

1/2 cup (1 Stick) Butter

1 whole Medium Onion, Finely Diced

2 whole Carrots, Peeled And Finely Diced

2 stalks Celery, Finely Diced

4 Tablespoons All-purpose Flour

1/2 cup Heavy Cream

1 teaspoon Salt, More To Taste

1 teaspoon Black Pepper

1 cup Panko Breadcrumbs

Recipe found here!

[feelingravenous]

Macki’s Famous Shortcut Chicken & Dumplings Recipe

Beth says: This is one of my favourite meals, and I made it again for supper tonight! I use the shortcut version, and I make it exactly as is. So yummy and the leftovers are delicious! 

Ingredients:

1 tablespoon olive oil

1 cup pre-chopped onion

1 cup pre chopped celery

2 cloves crushed garlic

2  32oz boxes of chicken broth

1 teaspoon dried basil

½ bag of baby carrots

1 precooked rotisserie chicken

premade biscuits in the tube

¼ cup flour

½ cup frozen corn

½ cup frozen peas

2 teaspoons dried parsley

Recipe found here!

[feelingravenous]

Slow Cooker Corn & Red Pepper Chowder

Dani says: AHhh so good It's not dairy free when you replace the soy milk with whipping cream like I did, and then shred monterey jack cheese on top... wuahahaha

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, diced (about 2 cups)

1 medium red bell pepper, seeded and diced

3 medium Yukon Gold potatoes, diced (about 3 cups, or 1 pound)

4 cups frozen sweet corn kernels, divided (or fresh corn kernels - approx. 4 ears of corn)

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1 cup soy or almond milk

Additional salt & freshly ground black pepper to taste

Chopped red bell pepper, corn kernels, and sliced scallions to garnish

Recipe found here!

[feelingravenous]

Creamy Broccoli Chicken Shells and Cheese

Beth says: This was so good and so easy!! I used 2c of old cheddar cheese, and next time I would add more chicken (I used about a breast and a half). mmmHmmmm!

Ingredients:

9 oz large shell pasta, dry (3 1/4 cups)

1 lb boneless skinless chicken breasts, cooked and shredded into small bites size pieces

12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)

2 1/2 Tbsp butter

1/4 cup all-purpose flour

1/2 tsp onion powder

1/4 tsp garlic powder

Salt and freshly ground black pepper

3 cups low-fat milk

6 oz 2% reduced fat sharp cheddar cheese, shredded (1 1/2 cups)*

1 oz parmesan cheese, finely shredded (1/3 cup)

Recipe found here!

[feelingravenous]

Delightfully Baked Apples

Hannah says: When ur just looking to make apple crisp for 2

Ingredients:

2 large apples, cut in half

2 tbsp butter, melted

2 tbsp brown sugar

2 tbsp flour

4 tbsp quick oats

pinch of cinnamon

Recipe found here!

[feelingravenous]

Peanut Butter Chicken

Dani says: YEAH! My girlfriend gave me her 6 qt crockpot that she never uses!

I followed this recipe as written, using bone in, skin on chicken thighs because I'm cheap. (I usually don't actually eat the skin when I make chicken in the crockpot because it comes out slimy but FLAVOUR)

I DO like a bit of a kick, but instead of chili flakes I added a scoop of kikkoman thai chili sauce, which ultimately didn't even give it the kick I wanted, so I also added red pepper flakes. But without all that spice this is just a really satisfying tasty dish. PS I used crunchy peanut butter because when I get pad thai I like to sprinkle chopped peanuts on it anyway.

Ate it over rice noodles!

Ingredients:

1 1/2 pounds boneless, skinless chicken, cut in chunks *

1/2 cup natural peanut butter (creamy or chunky, your choice)

1 red bell pepper, seeded and sliced

1 large onion, coarsely chopped

1 tablespoon ground cumin

1 lime, juiced

 1/4 cup soy sauce (use gluten free--La Choy or Tamari wheat-free)

1/2 cup chicken broth

Recipe found here!

[feelingravenous]

Baked Eggs in Ham Cups

Beth says: I made these for a quick lunch today, and they turned out great! I cooked them for 12 minutes, then turned off the oven and let them cook for about 5 minutes more. I also sprinkled them with cheese! grin emoticon I would love to try adding some fried mushrooms and onions though, that would be amazing.

Ingredients:

Eggs

Ham or Turkey (I used smoked turkey)

(Optional) Scallions or what ever you like with your eggs!

Recipe found here!

[feelingravenous]

Honey Mustard Pretzel Chicken

Heather says: Made this the other night, so yummy! Paired it with some side kicks (too lazy to make something myself) and green beans! 

Ingredients:

1 cup panko crumbs

1 cup pretzel crumbs*

½ cup neutral tasting olive oil

½ cup Dijon mustard

⅓ cup honey (Iike clover or orange blossom)

¼ cup bottled water

3 tablespoons red wine vinegar

coarse salt and fresh ground black pepper

1 + ½ pounds boneless chicken breasts

½ cup flour, plus more if needed

Recipe found here!

[feelingravenous]

Baked Potato Soup

Dani says: I made this because I'm getting a wisdom tooth extracted tomorrow and wanted something fancier than regular mashed potatoes to eat this weekend. I'm legit excited now to eat this for like three days in a row. Full disclosure: I was determined to buy all my produce at the farmer's market this week where I could not find leeks so I shrugged and used scallions/green onions instead. I think it's delicious, but I wouldn't recommend that route at all if you don't like the taste of green onion. Leek would be much milder.

Ingredients:

1 head garlic

3 tablespoons unsalted butter

2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small

5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)

2 bay leaves

Table salt

2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes

1/3 cup sour cream

Ground black pepper

Toppings, optional:

Minced fresh chives or scallions

Bacon bits

Sour cream

Grated cheddar

A drizzle of melted (or melted and browned) butter

Recipe found here!

[feelingravenous]

Peppered Shrimp Alfredo

Beth says: Let me tell you all about this recipe and how good it is. Except I can't because I'm too busy eating to type. :D:D DELICIOUS. My only complaint is that it isn't thick immediately! I may have been too impatient. I suspect it will thicken as it cools. If it doesn't I don't even care it's so good. NOM

Ingredients:

12 ounces penne pasta

1/4 cup butter

2 tablespoons extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/2 pound portobello mushrooms, diced

1 pound medium shrimp, peeled and deveined

1 (15 ounce) jar Alfredo sauce

1/2 cup grated Romano cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley

Recipe found here!

[feelingravenous]

Shrimp Bisque

Dani says:

INGREDIENTS 1 lb shrimp (doesn't matter if it's cooked or not) **Beth cuts her shrimp into bite sized pieces!) butter (about 4 tbsp) Onion... 1 medium, 1/2 large, whatev. I usually use white onion, red is a little too strong and looks weird in this 1 packet of cream of leek soup 1 tbsp worchestershire sauce 1 cup heavy cream (I can never find "heavy" cream but whipping cream is fine) paprika Cajun seasoning or cayenne... if you can't find Tony Chachere's Creole Seasoning. it's a spice mix and I've NEVER been able to find it here, Shaun had to bring me a shaker of it from the states, but maybe you'll get lucky. Cajun, cayenne or both will work fine though! Rice to eat this on!

You want your shrimp to be defrosted and free of skin/tail. Chop up your onion into little slivers... in the end, you are making something that will be kind of soupy and eating it over rice so huge chunks of onion are not good. grin emoticon

Cook your rice. 1-1/2 cups of rice is likely about right.

Also, put the cream of leek soup in a big pot with 3 cups of water, let it boil, then simmer. These should ROUGHLY be the package instructions... just don't use milk if it tells you to. (It will probably tell you to because that would normally make it creamy. IGNORE. NO MILK >:O)

While this magic is happening, melt the butter in a pan. If your shrimp is raw, put it in the butter until it's nearly cooked, and then add the onion. If your shrimp is cooked, you can put it all in at once. Stir it up until the onions start to turn translucent (and the shrimp is cooked, if it wasn't). Taste the butter because it's going to taste like butter and shrimp and onions and it's awesome and you'll want to drink it.

Once your soup is boiled & simmered, your rice is cooked and your shrimp/onion mixture is ready, dump everything into the pot with the soup (that's why I said BIG pot).

Add your 1 cup of heavy cream, your tbsp of worchestershire, paprika to colour it (it should be sort of off-white orangey colour, but... taste it) and also whatever cajun/cayenne you picked until it tastes good. This might be a little bland without it, it's supposed to have a bit of a kick without being outright spicy. Stir this all together and devour it

[feelingravenous]

Barley and Broccoli Casserole

Beth says: I was at work yesterday looking for ideas for dinner, and I came across this recipe! It’s the first time that I’ve tried barley as a main dish, instead of an ingredient in soups and such, and I am very happy with it.

A couple notes! 1) I had a cooked chicken breast in the fridge that I added to the casserole. This was a GREAT idea and added a really good flavour and texture to the casserole! 2) If I were to make it again I would add more broccoli, one more cup or so. And also maybe more cheese. Because cheese?

Here is the recipe, from the book Go Barley by Pat Inglis and Linda Whitworth.

BARLEY AND BROCCOLI CASSEROLE INGREDIENTS: 1/2 lb broccoli (about 2 cups), cut into bite size pieces 1 c chopped celery 2 c cooked pot or pearl barley ** 1 can condensed cream of mushroom soup 3/4 shredded cheese

DIRECTIONS: Preheat oven to 350. Grease an 8-cup/2 litre casserole dish. In a medium saucepan, boil some water. Add the broccoli and celery and boil for about 5 minutes. Drain, keeping 1/2 c of the water. Layer the cooked barley on the bottom of the casserole dish, then add the broccoli/celery on top. Mix the reserved water with the can of soup, and pour over the casserole. Sprinkle with cheese. Bake for 35 minutes or until bubbly.

** To cook the barley bring 2 cups of water to a boil. Stir in 1 cup of barley, cover and reduce heat to a slow simmer. Cook for 45 minutes.

[feelingravenous]

Chocolate Whiskey and Beer Cupcakes

Nicole says: Here is the Irish Car Bomb cupcake recipe I promised you, Bethany! They are seriously wonderful. I haven't made them in years but mmmmmm:

Ingredients: For the Guinness Chocolate Cupcakes

1 cup stout (such as Guinness)

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process)

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs 2/3 cup sour cream

Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)

8 ounces bittersweet chocolate

2/3 cup heavy cream

2 tablespoons butter, room temperature

1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)

3 to 4 cups confections sugar

1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature

3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Recipe found here!

[feelingravenous]

Original Taco Soup CrockPot Recipe

Dani says: This is what I wanted to make, but due to can sizes in Canada (and I'm just not that person who will use a partial can and freeze the rest, it's all or nothing) and what was available at my grocery store I've modified it as follows...

1 lb browned ground beef 1 package of taco seasoning 1 package of ranch dressing mix 1 can of navy beans, rinsed 2 cans of kidney beans, rinsed 3 cans of peaches & cream corn, liquid included 1 can of diced tomatoes, with liquid 1 can of aylmer's diced tomatoes with garlic and olive oil (I couldn't find tomatoes and chilis at no frills but wanted something with bonus flavour), with liquid A glug or two of chicken broth because the liquid levels were looking a bit low to me and a sprinkle of red pepper flakes to make up for the fact that my tomatoes lacked chilis and I wanted it to have some spice

The total volume of tomatoes should work out to the same, as well as the corn (their corn cans are like 500ml each!!! Ours are more like 350) but I definitely think I have fewer beans. Doesn't matter, cause my big crock pot is full almost to the brim.

Ingredients:

2(15-ounce) cans of kindey beans, drained and rinsed

2 (15-ounce) cans of pinto beans, drained and rinsed

2 (15-ounce) cans of corn (WITH juice!!)

1 large can (26-ounces) of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)

1 (10-ounce) can tomatoes and chiles (Rotel)

1 packet taco seasoning (if you are gluten free, stick to McCormick)

1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)

1 pound browned ground turkey or hamburger (optional.)

shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

Recipe found here!

[feelingravenous]

Beer Bread

Hilary says: I love this bread! It's the easiest, yummiest, buttery-est bread ever. It has a crunchy biscuity crust. I realized a bit too late that I don't actually own a loaf pan, so I put it in a muffin tin, and it worked out just fine (reduced temp  and cooking time). Calls for 12 oz can, which works out to 355 ml of beer. 

Ingredients:

3  cups  flour (sifted)             

3  teaspoons  baking powder (omit if using Self-Rising Flour)

1  teaspoon  salt (omit if using Self-Rising Flour)

1⁄4 cup  sugar

1 (12  ounce) can beer

1⁄2 cup melted butter (1/4 cup will do just fine)

                                   Recipe found here!

[feelingravenous]

Simple Creamy Carrot Soup

Hannah says: I made this for supper so so good I used bacon dripping for the fat instead of olive oil

Ingredients:

2 pounds peeled carrots, cut into 1 inch pieces

1 large onion, thinly sliced

2 tablespoons minced garlic

1 sprig of fresh thyme

1 sprig of fresh rosemary

32 ounces chicken broth

2 strips precooked bacon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce

Recipe found here!