Crockpot Chicken "Deelish"

Chef Kodi Wilson

So easy, so good. My favorite combination.

4 frozen chicken breasts
1 package vegetable dip/soup mix
1/2 a tub/pkg cream cheese
1/3 C sour cream
2/3 C italian dressing
2/3 C water
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Mix soup mix, cream cheese, dressing and water in a bowl. Drizzle crock pot with olive oil. Place chicken in pot. Pour mixture over chicken, ensuring chicken is practically covered. Cook on low for 8 hours. Mix well before serving. Serve alone or over buttered noodles or rice. DEE-LISH!

Cheesy Potatoes

3 medium potatoes, scrubbed, sliced
1 1/2 C milk
2 TB diced onion
1 1/2 C diced velveeta
salt & pepper to taste

Slice up potatoes & onion. Place in skillet over medium low heat with milk & stir constantly until potatoes are soft - about 15 minutes. Add cheese and keep stirring over low heat until smooth. Add salt & pepper to taste.

Hashbrown Egg Omelet "Muffins"

Chef Kodi Wilson

Saw a version of these on Pinterest, so I decided to try them. Hubby liked them, so they at least taste good. BUT I wish the hashbrowns would have stayed crispier after added the egg layer was added. But these will heat up nicely on our way out the door in the mornings on the way to work!

I tried a few versions: one egg in the cup (which was nice with some toast since they come out over-easy), Plain scrambled come out good, scrambled with some milk comes out nice and fluffy. Since I was going to all this trouble to make them, I grabbed enough ingredients to make 2 pans to bake at the same time.

Ingredients:
1 bag hashbrowns (I only used about 3/4 of the bag
Canola oil spray
1 dozen large eggs
1 bag shredded cheese of choice
1/2 diced green bell pepper
1/4 C diced onions
Fully cooked bacon
Spicy Tony Cachere's
Salt
Pepper

Spray muffin tins really well. Really well if it's an old pan, or they will stick.

Put 3/4 bag hashbrowns in a large microwaveable bowl. Heat in 45 second increments until unthawed and somewhat sticky or even mushy. Sprinkle with desired amount of seasonings. Press into oiled muffin tins. Bake at 425 for 15 - 18 minutes until desired crispiness. I added sprinkles of cheese before baking, thinking it might help get the potatoes to stick together easier.



Reduce oven to 350. Add scrambled eggs or a whole egg - whatever you desire. To the scrambled, I also added the bell pepper & onions to make it more like an omelette. Then I topped with the cooked bacon a sprinkled some cheese on top.Bake for another 13 - 15 minutes until desired level of doneness is achieved.



Prep photo

French Dip Pot Roast

Chef Kodi Wilson

This was the easiest yet most delicious pot roast I have ever made, and I'm pretty good at pot roast - just ask my friends. I made this one especially for french dip sandwiches. They were probably the most delicious I have EVER had. No joke.

1 pot roast
1 envelope Good Seasons Garlic & Herb Dressing
1/3 of a jar of sliced jalepenos
Seasoned meat tenderizer

Place meat in crock pot,chopped in medium chunks. Sprinkle generously with seasoned meat tenderizer on both sides, add dressing packet and jalepenos. Cover with water, cook on high 6 - 8 hours for the best fall-apart meat you've ever tasted with just the right amount of heat. YUMMO!!

Mozzarella Sticks

Chef Kodi Wilson

So I set out to make a healthier version of one of my favorite appetizers. I liked the idea of a version I could bake instead of fry. I saw a similar idea on Pinterest, but that one disappointed. So try this one instead:

Egg Roll or Wonton Wrappers (found in the produce section near tofu usually)
Mozzarella Cheese Sticks
Pepperoni
Pizza Sauce

So put about 1 TB pizza sauce into a wrapper, top with 5 - 7 pepperonis, a single cheese stick, and wrap up. Seal with water on the wrapper. Bake at 400, 6 minutes each side.

Serve warm. Can serve with extra sauce. Yumm-um-um-ummm.

Valentine's Day Cookies

Chef Kodi Wilson


I saw a similar idea on Pinterest, but when my local grocers wouldn't let me find Dove heart-shaped chocolates... I stumbled upon Reese's Peanut butter hearts, and some off-brand chocolate crisp and double fudge hearts that would accomplish what I wanted. It inspired me to make 2 kinds of cookies... Peanut Butter cookies with a Reese's peanut butter heart, and sugar cookie with the chocolate hearts.

Big hit at work with my student staff. Super easy, since I used packaged cookie mix.

Chicken Soup - Rotisserie Leftovers

Chef Kodi L. Wilson

This soup is SUPER EASY, and makes my tummy feel so much better when I'm not feeling so good. This is a great alternative to the canned chicken noodle soup. You can make a batch ahead of time and freeze individual servings for when your chicklets don't feel so hot. This soup has great flavor.



1 rotisserie chicken (use all pieces but the breast meat)
1 tsp poultry seasoning
1/2 tsp pepper
1/2 tsp garlic salt
4 TB diced onion
4 TB chicken paste or 4 chicken bouillon cubes (dissolved in water)
4 C water

De-bone and cut up the chicken (except the 2 breast pieces) into small parts. You can use all the great breast meat for your first meal... this recipe uses all the leftovers! I save some big pieces of the skin to simmer with everything else for extra good flavor. Pour all the yummy leftover juices into a pot with the cut up chicken. Add 4 Cups water and remaining ingredients. Bring to a boil, then simmer over low for about 10 minutes. That's it! Enjoy with some great bread, crackers or divide to use at a later date.

Susan's Cowboy Stew

Original recipe: Susan Rinehart Betschart
This is a great easy meal, especially yummy for a cool night.
1 lb ground beef
2 medium potatoes, diced
1/4 C sliced onion
1 can of your favorite beans
(pork & beans are what mom uses, I like Steakhouse Grillin' Beans)
2 TB ketchup
1 TB A-1 sauce
1 TB Worcestershire
Salt to taste
Pepper to taste
Garlic salt to taste

So I brown up the diced potatoes and onions first and season with salt, pepper & garlic salt until they are soft. I set them aside while I brown the ground beef. Then I brown the beef, drain and season to taste. Then I add it all the rest of the ingredients in one skillet and cook over medium for about 5 minutes to mix in all the flavors a bit. Super filling, boys love it:-)

Say Grace Cookbook

This blog has began so that I can feature some of my recipes from my first cookbook, "Say Grace". This cookbook was created and published by me, it's chock-full of recipes from my family and my own kitchen. The majority of recipes in the book can be done in less than 30 minutes.

It took two years for me to put the book together, because I am a chef who does not use recipes. I cook from the heart, from my head... so the most difficult piece was to write them down and measure what I put into a meal. I take my grandmother's recipes I love, and shortcut them from a two-hour or longer recipe, down to a quick-fix meal and I get all the benefits of nostalgia and flavors I love.

I put the book together to raise money for my special needs son, Braden. We have a Medical Fund established in his name to defray the overwhelming costs associated with raising a terminal special needs child. You can visit our journey at: www.baby-braden.blogspot.com

Thanks for visiting... I hope this helps get some attention for his cookbook on Pinterest and more!

Blessings to you,
Kodi L. Wilson