Recipes

Two Ingredient Crock Pot Salsa Chicken

Ingredients:

Shredded chicken:
4 boneless, skinless chicken breasts
2 cups Mrs. Miller’s Chunky Salsa, Mild or Hot
salt and pepper

Taco ingredients: 

Fresh lime wedges for serving, tomatoes, lettuce, taco blend cheese, avocados, your preference

Directions:

Place chicken breasts in a crock pot and cover with salsa. Toss until the chicken is covered. Then Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 day. Use shredded chicken and taco ingredients to make flavorful chicken tacos. 

Servings: Makes about 6 cups shredded chicken (serves approx. 10)

Best Spanish Rice

Best Spanish Rice

Ingredients:

2 Tbsp. Oil
2 Tbsp. Onion, chopped
1 ½ cups uncooked Rice
2 cups Chicken broth
1 cup Mrs. Miller’s Chunky Salsa, hot or mild

Directions:

Heat oil in large skillet over medium heat. Stir in onion and cook until tender, about 5 minutes. Mix rice into skillet stirring often until rice begins to brown. Stir chicken broth and salsa into browned rice and onions. Reduce heat, cover until liquid has been absorbed.

Servings: 5

Broccoli Chicken Braid

Broccoli Chicken Braid

Ingredients:

2 cups chopped, cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded cheddar cheese
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 clove garlic, minced
1 tsp. dill weed
1/4 tsp. salt
1/2 cup Mayonnaise

2 tubes (8 oz. each) refrigerated crescent rolls

Directions:

Stir together ingredients, minus the crescent rolls, in a large bowl until combined.

Unroll both crescent roll tubes into one long rectangle. Place onto a non-greased baking sheet. Roll into a 15” x 12” rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough. On each long side, cut 8 strips, about 3 1/2 inches into the center; bring one strip from each side over filling and pinch ends to seal; repeat. Brush with 1 lightly beaten egg white. Sprinkle with slivered almonds (optional.) Bake at 375° for 15- 20 minutes or until heated through and top is golden.

Servings: about 6

Broccoli Slaw

Broccoli Slaw

Ingredients:

1 pkg. (16 oz.) broccoli slaw mix
8 oz. sliced almonds, lightly browned
6 green onions, sliced
6 oz. chicken flavored Ramen noodles, broken (save chicken packets)

1/2 cup sugar
1/2 tsp. salt
1/2 cup canola oil
1/2 tsp. black pepper
1/4 cup cider vinegar
1/2 tsp. Crazy salt
Chicken seasoning packets

Directions:

Toss together broccoli slaw mix, almonds, green onion, and Ramen noodles. Mix well remaining ingredients and pour over slaw mixture. Toss again.

Note: I often toast the Ramen noodles. Before crushing them, you will be able to separate them in half, making thin pieces that fit into the toaster. Toast until lightly browned. This is so much quicker and easier than toasting them in a pan. Cool and crush. You may also add diced cooked chicken for a light meal.

♥ Miller Family Favorite!

Cheesy Green Chili Rice

Cheesy Green Chili Rice

Ingredients:

1 large onion, diced
2 Tbsp. butter or margarine

4 cups hot, cooked long grain white rice
2 cups sour cream
1 cup cottage cheese
1/2 tsp. salt
1/8 tsp. black pepper
2 cans (4 oz. each) chopped green chilies
1 can (10 oz.) diced tomatoes with green chilies, drained
1/3 cup of juice from hot, pickled jalapeno peppers
2 cups shredded cheddar cheese

Directions:

In a large skillet, sauté onion and butter until tender. Remove from heat.

Add remaining ingredients to onions and mix gently. Pour into a greased 9”x13” baking dish. Bake, uncovered, at 350° for 25-30 minutes, or until bubbly and heated through.

Note: Sometimes I add leftover roast beef to make it a one dish meal. Also, if you love very spicy food, go ahead and add some chopped, hot, pickled jalapenos as well. It is not overly spicy as written. We love this dish!

Hash Brown Potato Casserole

Hash Brown Potato Casserole

Ingredients:

1 pkg. (32 oz.) shredded hash brown potatoes, thawed
1 cup sour cream
1 1/2 cup shredded cheddar cheese
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1 1/2 cups shredded cheddar cheese
1/4 cup butter, melted
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. black pepper

Directions:

Combine in a large bowl. Pour into a non-greased 2 1/2 quart baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with dried or fresh parsley. Serve.

Servings: 8

Note: This is one of our favorite dishes! Definitely a comfort food.

Herbed Spinach Bake

Herbed Spinach Bake

Ingredients:

2 pkg. (10 oz. each) frozen, chopped spinach, cooked and drained well
2 cups cooked rice
2 cups shredded cheddar cheese
4 eggs, beaten
2/3 cup milk
1/4 cup butter or margarine, softened
1/4 cup chopped onion
2 tsp salt
1 tsp. Worcestershire sauce
1 tsp dried thyme

Directions:

Combine all ingredients in a large bowl. Pour into a greased 9”x13” baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 more minutes or until center is set.

Servings: 12

Mashed Potatoes with a Kick

Mashed Potatoes with a Kick

Ingredients:

3 lbs. potatoes, peeled and cubed

1 cup heavy cream
1/4 cup butter, cubed
2 Tbsp. prepared Horseradish
1 tsp. salt
1 tsp. pepper

Directions:

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat. Cover and cook 15-20 minutes or until tender. Drain and cover. Set aside.

Place remaining ingredients in a large bowl and add potatoes. Then mash.

Servings: 6

Note: This is wonderful served with ham.

Oven Roasted Potatoes

Oven Roasted Potatoes

Ingredients:

1/4 cup olive oil
1 Tbsp. minced fresh garlic
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried dill weed
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
6 medium red potatoes, quartered lengthwise
2 Tbsp. grated Parmesan cheese

Directions:

Combine all ingredients in a large bowl or large Ziploc bag. Mix until evenly coated. Place in a single layer on a baking sheet. Roast for about 30 minutes at 450° or until soft and lightly browned.

Note: Feel free to omit any of the above spices to suit your taste.

Sautéed Spiced Red Cabbage

Sauteed Spiced Red Cabbage

Ingredients:

2 Tbsp. butter
1 small head red cabbage (1 lb.) chopped coarsely
1 medium sweet onion, chopped
1/4 tsp. cumin
1/4 tsp. dry mustard
2 Tbsp. apple cider vinegar
2 Tbsp. brown sugar
Salt and pepper to taste

Directions:

Melt butter in a heavy saucepan over medium heat. Add cabbage, onion, cumin, mustard, and apple cider vinegar and toss. Cover and cook until tender crisp, about 5-7 minutes. Stir in brown sugar and salt and pepper. Cook 1 minute longer and serve.

Servings: 6

Simple Homemade Refried Beans

Simple Homemade Refried Beans

Ingredients:

1 large sweet onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
3 cloves minced fresh garlic
3 tsp. salt, or more to taste
1 tsp. black pepper
1/8 tsp. cumin
8 cups water

Directions:

Place all ingredients into a large crock pot. Stir well and cover. Cook on high for 6-8 hours or until beans are very tender. Strain beans and reserve liquid. Mash beans with a potato masher, adding reserved liquid as needed to attain desired consistency.

Servings: 15

Note: May freeze in Ziploc freezer bags. We love these so much that most times they get eaten before I even have a chance to mash them. 

Spinach Mashed Potatoes

Spinach Mashed Potatoes

Ingredients:

6 potatoes, peeled and diced
2 Tbsp. chopped sweet onion
1 clove garlic, minced
2 Tbsp. Olive oil
10 oz. fresh spinach coarsely chopped

1/2 cup butter
1 cup sour cream
1/2 cup shredded cheddar cheese
1 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. black pepper
1/2 cup more shredded cheddar cheese

Directions:

Place potatoes into a large pot and add enough water to cover. Boil until tender. Drain and mash. Sauté onion, garlic, and olive oil in a large pan for 2-3 minutes over medium-high heat. Add spinach to pan and continue to sauté until spinach is wilted.

Add butter, sour cream, cheddar cheese, salt, dill weed, and black pepper to mashed potatoes along with wilted spinach and onions. Pour into a greased, medium casserole dish.

Sprinkle ½ cup more cheddar cheese over top. Bake at 350° for 20-30 minutes or until bubbly and heated through.

Squash Casserole

Squash Casserole

Ingredients:

2 cups cooked, mashed butternut squash
1 cup milk
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup finely crushed saltine crackers
1/2 tsp. salt
1/4 tsp. salt
1 Tbsp. sugar
1 small sweet onion, finely chopped
1 cup shredded cheddar cheese, divided

Directions:

Mix all ingredients except 1/2 cup of the cheese. Pour into a greased 2 qt. casserole dish. Bake at 350° for 30-40 minutes or until set. Top with the reserved 1/2 cup of cheese and return to oven until cheese is melted. 

Servings: 8

Sweet Onion Corn Bake

Sweet Onion Corn Bake

Ingredients:

2 large Vidalia or sweet onions, thinly sliced
1/2 cup butter or margarine
1 cup sour cream
1/2 cup milk
1/2 tsp. dill weed
1/4 tsp. salt
2 cups shredded cheddar cheese, divided

1 egg, lightly beaten
1 can (14 3/4 oz.) cream style corn
1 pkg. (8 1/2 oz.) corn bread /muffin mix
4 drops hot pepper sauce

Directions:

Sauté onions and butter in a large skillet until tender. Remove from heat. Combine sour cream, milk, dill weed, salt, and 1 cup cheddar cheese and stir into the onion mixture. Set aside.

Combine egg, corn, corn bread/muffin mix, and hot pepper sauce and pour into a greased 9”x13” baking dish. Spoon onion mixture over top. Sprinkle with remaining 1 cup of cheddar cheese. Bake, uncovered at 350° for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.

Servings: 12-15

Tomato Zucchini Casserole

Tomato Zucchini Casserole

Ingredients:

2 medium zucchinis
5 Roma tomatoes

1 1/2 cups grated Mozzarella cheese
1/3 cup Parmesan cheese
1/2 tsp. oregano
1/2 tsp. basil
2 cloves garlic, minced
Salt and pepper to taste

1/4 cup butter
2 Tbsp. chopped onion
3/4 cup fine bread crumbs

Directions:

Slice zucchinis and tomatoes thinly and set aside.

Combine Mozzarella cheese, Parmesan cheese, oregano, basil, garlic, salt and pepper in a large bowl. Arrange half of zucchini slices in a greased 9”x9” baking dish. Sprinkle 1/4 of the cheese mixture on top. Arrange one half of the tomatoes on top. Top with another 1/4 of the cheese. Repeat layers.

Melt butter in skillet. Add onions and cook until soft. Stir in bread crumbs. Cook until they have absorbed the butter. Sprinkle on top of casserole. Bake, uncovered, for about 30 minutes at 375°.

Servings: 4

Note: We recommend using chopped fresh basil and oregano. Use about 2 Tbsp. each instead of 2 tsp.

Zucchini Patties

Zucchini Patties

Ingredients:

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour
1/2 cup Parmesan cheese
1/2 cup shredded Mozzarella cheese
Salt and black pepper to taste

Directions:

Combine all ingredients in a medium bowl and stir well enough to distribute ingredients evenly. Heat a small amount of canola oil in a skillet over medium high heat. Drop mixture into skillet using a 1/4 cup measure and cook for a few minutes on each side until golden.

Servings: 4

Zucchini Quiche

Zucchini Quiche

Ingredients:

3 1/2 cups grated zucchini
1 cup chopped onion
4 eggs, beaten
1/2 cup oil
1/2 cup grated Parmesan cheese
1/4 tsp. salt
2 Tbsp. chopped basil or oregano

Directions:

Mix all together just until moistened. Pour into a greased baking dish. Bake at 350° until center is set.

Note: I sometimes add 1/2 pound fried sausage. You can also substitute any of your favorite herbs.