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Our Everyday Dinners http://www.oureverydaydinners.com Tue, 25 Aug 2015 14:53:22 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.7 Slow Cooker Baked Potatoes http://www.oureverydaydinners.com/2015/08/slow-cooker-baked-potatoes.html http://www.oureverydaydinners.com/2015/08/slow-cooker-baked-potatoes.html#comments Tue, 25 Aug 2015 14:53:22 +0000 http://www.oureverydaydinners.com/?p=4515 Read more »]]> Baked potatoes aren’t too difficult to make (throw them in the oven and walk away), so even though I’ve seen this around Pinterest for years, I’ve never tried it. But today, I needed dinner ready when we walked in the door after a long afternoon.  Throwing the potatoes in the slow cooker in the morning worked great!

 

Wrap them in foil to help them cook evenly, put them in the slow cooker, cover, and cook on low for 8-10 hours.

 

 

Slow Cooker Baked Potatoes

 

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Buttermilk Fried Chicken http://www.oureverydaydinners.com/2015/08/buttermilk-fried-chicken.html http://www.oureverydaydinners.com/2015/08/buttermilk-fried-chicken.html#comments Fri, 21 Aug 2015 01:40:00 +0000 http://www.oureverydaydinners.com/?p=4510 Read more »]]> Southern woman confession: I’ve never fried chicken.  We eat a lot of grilled, roasted, and steamed food around here. Nothing fried.  Ever.  But  my kids wanted to go to Chick Fil A for dinner and truth be told, so did I.  But I had chicken on the menu for tonight (it was going to be grilled), so I decided to fry it.  I am so glad I did!  It was maybe the best thing I’ve ever cooked. Now, I probably won’t do it again for a long time (to avoid clogging my arteries and also the horrible smell in my house right now after frying), but man, it was totally worth it!

 

Like I said, I’m no expert in frying, so I suggest going over to visit Ree to get step by step instructions if you don’t know how to fry chicken.  Here’s the recipe, as I made it.

 

 

Buttermilk Fried Chicken

 

1 pound boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

1 ½ cups flour

3 teaspoons seasoning blend (I used Tony’s, but use Lawry’s or whatever spices you like)

coconut oil (one inch melted in the pan)

 

Soak chicken in buttermilk for 15 minutes (or up to an hour).  

 

When you’re ready to cook, combine flour, spices, and about ¼ cup buttermilk (from chicken) in a bowl.  Mix with a fork.

 

Heat coconut oil in a large skillet over medium heat.

 

Remove chicken from buttermilk and dredge in flour mixture.  

 

When the oil is hot, add chicken to the pan. Do not crowd the pan, cook in batches if necessary.  


When golden, remove to a paper towel to drain oil.

 

 

Buttermilk Fried Chicken

 

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Slow Cooker Philly Cheesesteaks http://www.oureverydaydinners.com/2015/08/slow-cooker-philly-cheesesteaks.html http://www.oureverydaydinners.com/2015/08/slow-cooker-philly-cheesesteaks.html#comments Sat, 15 Aug 2015 14:12:41 +0000 http://www.oureverydaydinners.com/?p=4504 Read more »]]>  

The only kind of slow cooker recipe I like is a dump-and-go one.  I like to add the peppers in the last 30 minutes to keep them from getting mushy. Just cut them up in the morning and stash them in the fridge until you get home, then there is no work to be done before dinner.

 

Slow Cooker Philly Cheesesteaks (from Let’s Dish Recipes)

 

1 (2-3 pound) rump roast

2 onions, sliced

2 cloves garlic, minced

2 cups beef broth

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 yellow bell pepper, sliced

1 red bell pepper, sliced

sliced Provolone cheese

hoagie rolls

In a slow cooker, add roast and onions and top with garlic, beef broth, salt, pepper, oregano, basil.  

 

Cook on low for 8-10 hours, or on high for 5-6 hours.

 

During the last 30 minutes of cooking, remove the roast from slow cooker and shred the meat with a fork. Return the meat to the slow cooker, add the peppers, and cook for an additional half hour (or until ready to serve).


For serving, preheat broiler. Add beef, onions, and peppers to the hoagie rolls. Top with sliced Provolone cheese. Broil until cheese is melted and bubbly, 2-4 minutes.

 

 

 

Slow Cooker Philly Cheesesteaks

 

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Strawberry Pie http://www.oureverydaydinners.com/2015/05/strawberry-pie.html http://www.oureverydaydinners.com/2015/05/strawberry-pie.html#comments Mon, 18 May 2015 00:00:29 +0000 http://www.oureverydaydinners.com/?p=4498 Read more »]]> John’s Aunt Joyce makes my favorite Strawberry Pie.   It’s unlike any other strawberry pie I’ve ever had, and no jello is required.  The filling is basically just homemade marshmallow cream and strawberries.  It’s not easy to make, it dirties many bowls, and it requires a candy thermometer.  But when you have peak season strawberries straight from the farm, it’s the best way to eat them!

 

Aunt Joyce told me how to make it years ago, and I wrote it down as best I could, but she can tell when it’s done by just looking.  I’ve finally “translated” it into a real recipe the rest of us can follow!

 

Aunt Joyce’s Strawberry Pie

 

1 cup sugar

2 tablespoons corn syrup

2 tablespoons water

1 egg white

1/2 teaspoon cream of tartar

 

Over medium heat, boil sugar, corn syrup, and water until mixture reaches 230° as measured on a candy thermometer.  Meanwhile, beat egg white and cream of tartar with electric mixer until stiff peaks form.

 

Slowly pour hot syrup into egg white with the mixer going.

 

Pour mixture over dry strawberries in cooked piecrust.   Serve immediately.

 

 

 

 

 

 

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Hello Dolly Bars http://www.oureverydaydinners.com/2015/05/hello-dolly-bars.html http://www.oureverydaydinners.com/2015/05/hello-dolly-bars.html#comments Sat, 16 May 2015 13:10:45 +0000 http://www.oureverydaydinners.com/?p=4494 Read more »]]> The recipe is certainly an oldie, probably dating back to the 1950s, and while it has several different names, I prefer Hello Dolly Bars.  I didn’t tweak this perfect recipe, and you can find it on the back of the Eagle Brand Sweetened Condensed Milk can. But you can add any assortment of chocolate chips (white, semi sweet, milk, bittersweet, butterscotch), and nuts (pecans, walnuts, macadamia nuts).  Or you can leave out the nuts.  The key ingredients are graham cracker crumbs, sweetened condensed milk, chocolate chips, and coconut.   Don’t leave off the coconut, even if you don’t like coconut.

 

 

Hello Dolly Bars

 

1 ½ cups graham cracker crumbs

½ cup (1 stick) butter, melted

pinch of salt

1 (14 ounce) can sweetened condensed milk

2 cups chocolate chips

1 ⅓ cups sweetened flaked coconut

1 cup chopped nuts (optional)

Preheat oven to 350.  Spray 13×9 baking pan with nonstick spray.

 

Combine graham cracker crumbs and melted butter in a small bowl.   Add a pinch of salt.  Press crumbs into bottom of prepared pan.

 

Pour sweetened condensed milk over crumbs.  On top of that, layer chocolate chips, nuts, and coconut last.  Press down firmly with fork.

 

Bake 20-25 minutes or until lightly browned.  Loosen from sides of pan while still warm for easy cutting, but let them cool completely before cutting.  You can put them in the refrigerator to speed the process.


Cut diagonally into diamonds for prettiest presentation.  

 

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Coffee Cake Muffins http://www.oureverydaydinners.com/2015/05/coffee-cake-muffins.html http://www.oureverydaydinners.com/2015/05/coffee-cake-muffins.html#comments Tue, 05 May 2015 22:12:22 +0000 http://www.oureverydaydinners.com/?p=4478 Read more »]]>  

Not too sweet, but with plenty of the cinnamon-y, streusel topping, these muffins will be the hit of your Mother’s Day brunch.  Don’t bake these in advance, but you can mix up the batter the night before and just pop them into the oven in the morning.

 

Coffee Cake Muffins

 

For the muffins:

 

1  1/2 cups all-purpose flour

1/2 cup brown sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

1/3 cup canola oil

2 eggs

1 teaspoon vanilla

 

 

For the streusel topping:

 

1/3 cup granulated sugar

1/3 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted

1 cup flour

 

For the glaze:

 

1/4 cup powdered sugar

2 teaspoons milk

splash of vanilla

 

 

 

Preheat oven to 375º. Line a 12-cup muffin tin with paper liners or coat with nonstick spray and set aside.

 

To make the streusel topping, combine sugars, cinnamon and salt in a medium bowl. Add melted butter and flour, and stir it together using a fork until crumbly.  Set aside.

 

To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.

 

In a second bowl, whisk together milk, canola oil and egg. Pour the wet mixture over dry ingredients and stir until combined.

 

Scoop the batter evenly into the muffin tin. Sprinkle with streusel topping, and press the crumbs into the batter.

 

Bake for 17-20  minutes, or until a toothpick inserted in the center comes out clean.

 

To make the glaze, combine powdered sugar and milk. Whisk until smooth.

 

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.

 Coffee Cake muffins

 

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For Kids: Easter Rolls http://www.oureverydaydinners.com/2015/03/for-kids-easter-rolls.html http://www.oureverydaydinners.com/2015/03/for-kids-easter-rolls.html#comments Tue, 31 Mar 2015 08:40:58 +0000 http://www.oureverydaydinners.com/?p=2993 This recipe is a wonderfully simple illustration of the empty tomb, AND it’s a dessert…double duty!   Your kids will love it.

Easter Rolls

 

1 can of refrigerated crescent rolls
8  marshmallows (not mini marshmallows)
1/4 cup butter, melted
2 tablespoons sugar
2 tablespoons cinnamon

 

Preheat oven to 350 degrees. In a bowl, mix sugar and cinnamon together. Dip marshmallow into melted butter, then roll in the sugar mixture. Put a marshmallow in center of each crescent dough triangle, pinching at seams to seal tightly. Place on baking sheet and bake for 10-12 minutes or until browned. Let cool, break open and see the empty center.

 

Get it?  The roll is the tomb. It’s empty.  You tell them that the story of the crucifixion (in an age appropriate way) while you are preheating the oven.  Then you tell them about Jesus’ body being prepared for burial as you roll the marshmallow in the cinnamon/sugar.  Then you explain the tomb being sealed as you close up the crescent rolls.  Then you bake for 3 days. No wait, that’s not it…You get the rest, right?

He is risen, indeed! Happy Easter.

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Chicken and Sweet Potato Hash http://www.oureverydaydinners.com/2015/03/chicken-and-sweet-potato-hash.html http://www.oureverydaydinners.com/2015/03/chicken-and-sweet-potato-hash.html#comments Wed, 18 Mar 2015 11:26:39 +0000 http://www.oureverydaydinners.com/?p=4464 Read more »]]>  

I threw this dish together last night because I was in a huge hurry and hadn’t planned my meals for the week.  I’m a big advocate for meal planning, but I’ve gotten a little lazy this week before Spring Break… Anyway, I was completely surprised that the kids loved it!  I’ve now got this recipe in my back pocket for busy weeknights or lazy Sunday nights. And hash is always perfect for brunch.

 

Chicken and Sweet Potato Hash

 

serves 4-5

 

1-2 tablespoons olive oil

1 yellow onion, diced

3 large sweet potatoes, peeled and diced

about 1 1/2 cups shredded, cooked chicken (rotisserie works well for this)

4-5 eggs (depending on how many people you are serving, one egg for each person)

salt and pepper to taste

chopped green onion for garnish, optional

 

 

Preheat oven to 450.

 

 

Toss potatoes with about 1 tablespoon olive oil and roast for 10-15 minutes or until tender and brown.

 

In a large nonstick skillet, heat 3 teaspoons olive oil over medium heat.  Add onion, and cook until soft, about 5 minutes.  Add sweet potatoes and shredded chicken.  Cook over medium high heat until everything is warm, just a couple of minutes.

 

For serving, you can fry or poach the eggs and just add them to the hash.  Or you can break the eggs directly into the skillet and put the whole pan under the broiler until the eggs are cooked through (yolks should be runny, but warm, and the white should be fully cooked).


Sprinkle the dish with salt and pepper to taste, and garnish with green onions.

Sweet Potato Hash

 

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Old Fashioned Chocolate Pie http://www.oureverydaydinners.com/2015/03/old-fashioned-chocolate-pie.html http://www.oureverydaydinners.com/2015/03/old-fashioned-chocolate-pie.html#comments Wed, 11 Mar 2015 21:26:18 +0000 http://www.oureverydaydinners.com/?p=3626 Read more »]]> Are you a cake person or a pie person?  People tend to be one or the other, you know.  I’d take pie any day, and all day.  I’d even rather have a birthday pie.  Tonight was very cold and rainy, with the threat of snow, which always make me ready for Old Fashioned Chocolate Pie and a big pot of White Bean Chicken Chili.

 

This Old Fashioned Chocolate Pie is the kind of pie you get at good, Southern diners like Charlotte’s Eats and Sweets in Keo, Arkansas (my favorite pies of all time).   Kat Robinson, local food writer and blogger, even has a book all about PIE, which I highly recommend.  Someday I’m doing a pie tour of the South!

 

Old Fashioned Chocolate Pie, from an old Southern Living cookbook

 

3/4 cup sugar

1/4 cup plus 2 teaspoons  cornstarch

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

3 cups milk

3 yolks, beaten

1 1/2 tablespoons butter

1 teaspoon vanilla

1 baked 9 inch pie crust

For meringue:

3 egg whites

1/2 teaspoon cream of tartar

1/4 cup plus 2 tablespoons sugar

 

Preheat oven to 450.

 

Bake 9 inch pie crust until browned, 10-12 minutes.  You can use your own recipe or a refrigerated rolled up dough.  If you crimp your own edges, nobody will know it’s not homemade!   Reduce oven temperature to 325 when the crust is done.

 

 

 

Meanwhile, make the chocolate custard.  In a large saucepan, combine the sugar, cornstarch, salt, and cocoa.  Stir well, then combine the eggs yolks and milk.  Gradually stir the milk mixture into the sugar mixture.  Cook over medium heat, stirring c0nstantly, until the mixture thickens and boils.  Boil for one minute, stirring constantly.  Remove from heat, stir in butter and vanilla.  Pour the custard into baked pie shell.

 

Beat egg whites and cream of tartar at high speed with the whisk attachment of an electric mixer.  After a minute, gradually add the sugar, and beat the egg whites until they reach stiff peaks.

 

 

Spread meringue completely over the hot filling, sealing the edges.  Bake at 325 for 20-25 minutes, until the meringue is golden brown.

 

 

Cool completely before serving.  If you can wait…

 

 

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Lucky Charms Snack Mix http://www.oureverydaydinners.com/2015/03/lucky-charms-snack-mix.html http://www.oureverydaydinners.com/2015/03/lucky-charms-snack-mix.html#comments Mon, 09 Mar 2015 01:40:35 +0000 http://www.oureverydaydinners.com/?p=2948 Read more »]]> This is a super fun snack for the kids (or adults!) on St. Patrick’s Day.  Make it extra cute by using only green and yellow M&Ms (Alex sorted them out of a big bag of assorted colors for me) and packaging it with cute tags like Bakerella.  My kids just gobbled this up before I could even press print!

 

Lucky Charms Snack Mix (from Bakerella)

(recipe can be doubled or tripled)

 

3 cups Lucky Charms cereal

2 cups pretzels

1 cup peanuts

3/4 cup M&Ms

1/2 package (12 oz) white almond bark

 

In a large bowl, combine the Lucky Charms, pretzels, peanuts, and M&Ms. Melt almond bark in the microwave, according to package directions.  Pour the melted bark over the cereal mix, stir well, and cool on wax paper.

 

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