The Cooking Family

Smoked Barbecue Chicken

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Smoked Barbecue Chicken
Prep Time
10 mins
Cook Time
1 hr
 

This chicken is super easy to make and tastes delicious. It comes out nice and juicy. The recipe is flexible to allow for your preferences. You can modify the smoker wood chips, dry rub and barbecue sauce to suit your taste.

Author: Walter
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1-2 Tbsp chicken seasoning, season to taste (we used an applewood rub)
  • barbecue sauce (spread over the tops of the chicken breasts) – optional
  • 2 Tbsp olive oil
  • smoker wood chips (fruit flavored or oak)
Instructions

  1. Preheat your smoker to 225 degrees F.

  2. Soak your wood chips. We used apple, but you can use oak or cherry if you prefer.

  3. Cut any excess fat off of your chicken and drizzle with olive oil.

  4. Sprinkle with your favorite dry rub. We used an applewood rub.

  5. Smoke the chicken for approximately 1 hour or until the internal temperature reaches 160 degrees F.

  6. Remove the chicken from the smoker.

  7. Cover your chicken breasts with your favorite barbecue sauce. (optional)

  8. Tent the pan with foil and allow the temperature to increase to 165 degrees F.

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Fresh Field Peas

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Fresh Field Peas
Prep Time
5 mins
Cook Time
20 mins
 

One of the things we grow in our garden is field peas. Looking for a simple recipe that relies on the field peas' natural flavor, then this recipe is for you. There's only three ingredients necessary: field peas, salt and butter. Feel free to modify the salt and butter to your taste.

Course: Side Dish
Cuisine: American
Keyword: fresh field peas recipe
Author: Tracy
Ingredients
  • 2 cups fresh field peas (removed from pods)
  • 1 cup water
  • 2 Tbsp butter
  • 1/8 tsp salt
Instructions

  1. Rinse your fresh peas. 

  2. Add your water and peas to a saucepan and bring to a boil.

  3. Simmer for 20 minutes.  Make sure your lid is ajar about half way to prevent the water from completely steaming away.

  4. You should have about 2 tablespoons of water left when done.  Remove from heat and drain.

  5. Add butter and salt to taste.

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Air Fryer Chicken Nuggets

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Air Fryer Chicken Nuggets
Prep Time
10 mins
Cook Time
12 mins
 

Looking for a quick and easy alternative to those fast food nuggets? Here's a homemade recipe that's packed with flavor. This non-breaded alternative is healthy and tasty.

Course: Main Course
Cuisine: American
Keyword: air fryer chicken nuggets, chicken nugget recipe, homemade chicken nuggets
Servings: 4
Author: Walter
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp parsley flakes
  • 1/2 tsp salt
Instructions

  1. Cut your chicken breasts into nugget sized pieces.

  2. Coat the chicken in the olive oil.

  3. Mix your spices together in a separate bowl, then add to the chicken. Stir to evenly coat the chicken in the seasoning.

  4. Place the seasoned chicken into an air fryer basket. Air fry for 10-12 minutes at 400ºF until the chicken nuggets reach an internal temperature of 165ºF.

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Instant Pot Scalloped Potatoes

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Instant Pot Scalloped Potatoes

This recipe is a crowd pleaser in our family, hopefully they will be in yours too. These potatoes are creamy and delicious. This recipe makes about 6-8 servings.

Course: Side Dish
Cuisine: American
Keyword: instant pot potatoes, instant pot scalloped potatoes, instant pot side dish, scalloped potatoes
Servings: 6 servings
Author: Linda
Ingredients
  • 3 lbs. russet or yukon gold potatoes (peeled and cut)
  • 1 cup chicken broth (can use a bullion cube and 1 cup hot water)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (divided)
Instructions

  1. Peel and cut your potatoes into 1/4 inch slices and place into the instant pot.

  2. Add your chicken broth, salt, pepper, oregano and garlic powder. Stir to combine.

  3. Close the instant pot lid. Put the valve to seal and cook on High Pressure for 1 minute.

  4. Follow with a 3 minute Natural Pressure Release (NPR).

  5. After the NPR do a manual release.

  6. Preheat your oven to 375 degrees.

  7. Grease a baking dish and transfer your potatoes to the baking dish and set aside.

  8. Hit the cancel button on the instant pot and then hit saute and wait until it gets hot.

  9. Add your heavy cream and let it simmer slightly, then turn off the instant pot.

  10. Add 1 cup of shredded cheese and stir until melted. Keep an eye on this to make sure it doesn't stick or burn.

  11. Pour the sauce over the potatoes and stir. Flatten into a single layer and top with the remaining cup of cheese.

  12. Bake for 15 minutes or until the top is bubbly.

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Baked Meatballs and Rice Casserole

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Baked Meatballs and Rice Casserole
Course: Main Course
Cuisine: American
Keyword: meatball rice casserole
Author: Linda
Ingredients
  • 1 1/4 lbs. 85% ground beef (If it's too lean it's dry.  If there's too much fat it's greasy. )
  • 2 Tbsp soy sauce, (can use reduced sodium)
  • 1 Tbsp Worcestershire sauce
  • 1 egg
  • 1 tsp chili powder
  • 1 tsp onion power
  • 1/2 tsp garlic powder
  • 1 10 oz. can cream of mushroom soup (can use reduced fat)
  • 2 cups chicken broth
  • 1 cup Uncle Ben's long grain rice
Instructions

  1. Preheat your oven to 375 degrees. Spray a 9×13 dish.

  2. In large bowl, stir your ground beef, egg, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder.

  3. In another bowl,  whisk your cream of mushroom soup and chicken broth until all the lumps are gone.

  4. Add your rice and stir well. Pour into the prepared dish.

  5. Using a small scoop or tablespoon form your meatballs and drop them into the rice mixture, arranging them into a straight line. I had 25 meatballs.

  6. Cover the dish with foil and bake for 40 minutes. 

  7. Remove the foil and bake an additional 15-20 minutes. The meatballs need to be cooked through and most of the liquid absorbed. 

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Instant Pot Broccoli Cheddar Soup

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Instant Pot Broccoli Cheddar Soup
Course: Side Dish
Cuisine: American
Keyword: broccoli cheddar soup, instant pot broccoli cheddar soup, instant pot soup
Author: Linda
Ingredients
  • 4 cups chicken broth
  • 1 tsp Better Than Bouillon Roasted Chicken Base
  • 4 cups bite size broccoli florets (frozen or fresh)
  • 2 cups grated sharp cheddar cheese
  • 2 Tbsp butter
  • 1 cup diced onion
  • 1 cup grated carrots
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper flakes
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 2 cups heavy whipping cream (or half and half)
Instructions

  1. Press the saute button and preheat your instant pot.

  2. Add butter and onion and saute for about 3 minutes, until the onion is tender.

  3. Add garlic and mix, cook until fragrant (about 20 seconds).

  4. Add your chicken broth, Better Than Bouillon, broccoli, carrots, salt, pepper and red pepper flakes and mix until combined.

  5. Lock the instant pot lid and seal it.

  6. Cook on High Pressure for 1 minute, then do a quick release.

  7. In a small bowl, whisk together cornstarch and cold water (only use cold water).

  8. Set your instant pot to saute and slowly add cornstarch mix to the pot. Stir constantly until it boils and thickens.

  9. Turn off your instant pot and mix in the heavy whipping cream (or half and half).

  10. Add cheese one handful at a time, stirring until it melts.

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Easy Crockpot Pot Roast

Crockpot Pot Roast
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Easy Crockpot Pot Roast

This super easy crockpot recipe is quick to prepare and only has a few ingredients, so it's easy on your wallet too.

Course: Main Course
Cuisine: American
Keyword: crockpot pot roast
Servings: 8 people
Author: Christina
Ingredients
  • 3 lbs. pot roast (choose your favorite cut)
  • 3 cans cream of mushroom soup
  • 2 packets Lipton onion or beefy onion dry soup mix
  • 1 cup water
Instructions

  1. Place your pot roast into the crockpot.

  2. Mix all the remaining ingredients and pour over the top of the roast.

  3. Cover and cook on low for 8 hours.

  4. Serve with rice, noodles or mashed potatoes.

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Homemade Banana Pudding

BananaPudding
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Homemade Banana Pudding

This banana pudding is a crowd pleaser in our family and I'm sure it will be in yours too. Make sure you do not substitute half and half for the heavy cream on this recipe. For thicker pudding use a smaller dish with more layers.

Author: Tracy
Ingredients
  • 1 14 oz. can Eagle brand condensed milk
  • 1 1/2 cups cold water
  • 3 1/2 oz. instant banana pudding
  • 1 pint heavy whipping cream (do not substitute half and half)
  • 2 ripe bananas, sliced
  • vanilla wafers
Instructions

  1. Combine the condensed milk, water and pudding mix in a small bowl.

  2. Mix thoroughly and chill in the refrigerator. For best results wait until pudding thickens.

  3. Pour heavy whipping cream into a medium to large sized bowl and beat until stiff.

  4. Add your pudding mixture to your whipping cream mixture and stir to combine.

  5. Place a layer of vanilla wafers until it completely covers the bottom of your dish. Layer your bananas on top of the wafers and then spoon your creamy pudding mix on top.

  6. Continue this process until all of your pudding is gone.

  7. Refrigerate until you are ready to serve.

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All American Flag Cake

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All American Flag Cake
Course: Dessert
Cuisine: American
Keyword: all american cake, flag cake, patriotic cake
Servings: 12 servings
Author: Diane
Ingredients
  • 1 package yellow or white cake mix
  • 3 oz. package strawberry jello
  • 3 oz. package instant vanilla pudding
  • 1/2 cup boiling water
  • 1 1/2 cup milk
  • 3 cups whipped topping
  • 1 cup blueberries
  • 1 1/2 cups strawberries, sliced
  • 1/2 cup miniature marshmallows
  • 2-3 bananas, sliced
Instructions

  1. Prepare cake mix according to directions in a 9×13 pan.

  2. Cool completely on wire rack over sheet of wax paper.

  3. Poke cake with handle of wooden spoon at 1 inch intervals.

  4. Dissolve jello in boiling water.

  5. Slowly drizzle over cake to allow jello to seep into the holes.

  6. Chill one hour.

  7. Place pudding in medium sized bowl. Add milk and stir until thick.

  8. Fold in 1 cup of the whipped topping and 1/2 cup of the blueberries.

  9. Split the cake horizontally in half. Fill with pudding mixture.

  10. Spread 2 cups of topping over the top and sides of the cake.

  11. In the upper left hand corner of the cake, arrange the remaining blueberries to represent the stars on the American flag.

  12. Arrange the strawberries and bananas in rows to represent the stripes in the flag, starting and ending with the strawberries.

  13. Place the marshmallows around the edge of the entire cake, making a border.

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Nacho Dip

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Nacho Dip
Course: Appetizer
Cuisine: American
Keyword: dip recipe, nacho dip
Author: Linda
Ingredients
  • 1 lb. mild sausage
  • 1 1/2 lb. Velveeta cheese
  • 1 small jar green chilies
  • 1 small jar jalapeno relish
  • 1 Tbsp. sage
  • bag tortilla chips
Instructions

  1. In an electric skillet, cook the sausage, breaking it into small pieces as it cooks.

  2. Cube the cheese and add it to the cooked sausage mixture.

  3. Add chilies and jalapeno relish.

  4. Simmer for an hour. Serve with nacho chips.

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