Linda Mead Writes – Page 3 – Life is a series of stories.

November 1, 2015

Pork Chop Wrapped in Bacon

Pork Chop Wrapped in Bacon cooked in a Crock Pot

Gather the following ingredients:

4 pork chops
Bacon
Oranges or orange juice

Crock Pot
Pan (Optional)

You can start by searing the pork chops in a pan for a minute or two on each side to lock in the juices. I am too lazy to do this, but it is a good idea.

Wrapped the bacon around the pork chops place them into the Crock Pot.

If you are using fresh oranges juice them and pour the fresh orange juice into the Crock Pot. If you are using normal orange juice then just pour it into the Crock Pot. You need enough to cover the pork chops or at least enough to cover half an inch worth.

Cover and cook on low for 6 – 8 hours.

November 1, 2015December 26, 2015

Antipasto Salad

Antipasto Salad – a personal favorite, but expensive

Gather the following ingredients:

16 Oz penne pasta
1 pt. sweet grape tomatoes
1 lb provolone cheese, cubed
1 lb. Boar’s Head salami, cubed
16 oz pepperoncini peppers, drained
12 oz quartered and marinated artichoke hearts, drained
1/2 lb Boar’s head pepperoni, cubed
Garlic stuffed green olives
1 cup pitted Kalamata olives
red bell pepper
green bell pepper
finely shredded Parmesan cheese
Italian Vinaigrette

Very large bowl

This makes a ton of antipasto so you can cut the recipe in half and still have a lot of salad. It is difficult to cut in half.

When you buy the provolone cheese, salami, and pepperoni ask them to cut one or two large slices depending if you need 1/2 lb or 1 lb. This will give a a nice thick chunk of cheese or meat to cube.

I don’t always put in the penne pasta, but if you do go ahead and cook it and drain it and then begin to add the other ingredients.

Cut the peppers into slices like you would for fajitas.

Basically drain all of the juices and mix the items together. Pour the Italian Vinaigrette over the top and toss. A salad that eats like a meal.

October 20, 2015November 16, 2025

Chicken in a Crock Pot

Chicken in a Crock Pot – simple

Gather the following ingredients:

Chicken breasts 3 – 6
2 Peppers – green, red, yellow, etc.
Bacon

Crock Pot
Pan

Optional:

Rice

Place the chicken breasts into the Crock Pot.

Cut the peppers into strips like you would for fajitas. Remove the seeds, and stem, and the ribs. Place the peppers into the Crock Pot.

Cook the bacon. Sometime within the first 3 hours of cooking free up some bacon. Cut the bacon into one inch sections. Separate the sections and place them into the pan. Cook on a medium heat for 10 minutes. Add the bacon to the Crock Pot. *I have made this without the bacon. It isn’t as good.

Cook on low for 5 – 7 hours or until the chicken starts to fall apart.

This chicken is really good served over rice with the peppers and the bacon.

October 3, 2015November 16, 2025

Taco Lasagna

Taco Lasagna – Warning!! Do Not Eat This If You Are on a Diet.

Gather the following ingredients:

1 lb. ground beef
1 can re-fried beans
1 can black beans, drained
1 can chopped jalapenos
1 envelope taco seasoning
16 oz. shredded Colby-Jack cheese
12 lasagna noodles
1 jar mild salsa

Large pot
Large skillet
1 large glass pan

Optional toppings:
Sour cream
Tortilla chips

Preheat oven to 350 degrees.

Taco seasoning, ground beef, refried beans, black beans, Colby jack cheese, peppers

In the large pot cook 9-12 lasagna noodles according to the package directions.

Brown the ground beef in the large skillet. Drain.

Add beans, jalapenos, taco seasoning, and 2 Tbls. salsa. Mix thoroughly.

Layer 3 noodles on the bottom of the pan, then the meat mixture, then some cheese, and some salsa. Repeat. The top layer should be noodles and just the cheese and salsa.

Bake for 30 minutes.
* I have baked this covered and uncovered.

Serve with sour cream if desired.
This also makes a great dip for tortilla chips.

September 26, 2015October 18, 2015

Western Hamburger, Gruel ;)

Western Hamburger Gruel, Crock-Pot style

*disclaimer, technically this does not actually qualify as gruel

Gather the following ingredients:

1 lb hamburger
1 can tomato sauce (larger can)
1 can kidney beans
1 can corn
chili powder
garlic powder

Crock-Pot
Pan

Optional:

1/2 cup shredded cheddar

Brown and drain the hamburger in the pan.

Add the hamburger to the Crock-Pot. Pour in the tomato sauce (this is your liquid).

Drain and kidney beans and corn and dump these into the Crock-Pot.

Add chili powder for flavor (a tablespoon or two). Add 2 pinches of garlic powder.

Add the optional 1/2 cup of shredded cheddar.

Mix well. Cook on low for 3 hours. You can cook it up to about 4 hours or so. You are just trying to heat it through and combine the flavors. Everything is already cooked.

*If you wanted to make this on the stove you only need to cook it for about and hour.

September 14, 2015October 18, 2015

Turkey Noodle Soup

Gather the following ingredients:

Cooked turkey
8 cups of chicken broth
Home style noodles

Huge pot or Dutch oven

Pour the chicken broth into the pot. Add the turkey. Bring to a boil and reduce heat. Cook for twenty minutes or so. Break up the turkey if you need.
– if you like vegetables, carrots, celery go ahead and put them in now.
– the noodles can be found in the frozen food section, just keep searching it is there, maybe a different brand, but it does exist.

Add the noodles and cook the suggested time on the package. When the noodles are done it should be ready to serve. You can add salt and pepper for taste.

September 3, 2015October 18, 2015

Chicken Enchiladas

Enchiladas, Mexican rice, and refried beans. Not amazing, but what Mexican dish is? You will enjoy it.

Gather the following ingredients:

Extra Virgin Olive Oil
Poblano pepper

Jalapeno pepper
Enchilada sauce
Cheddar Cheese
Chicken – cooked

Tortilla, small

Mexican rice

Refried beans

Large glass pan
Medium pan
Medium sized pot with lid
Small pot

Optional:

Hot sauce

Cut the poblano into long strips and then again into small one inch or less chunks. Fry on a medium heat until done (easily cut in two with spatula). Stir often to prevent overcooking one side.

Cut the jalapenos into small bits.

Place the poblanos, jalapenos, pieces of chicken, a sprinkling of cheddar cheese, and just enough enchilada sauce to tint the chicken into a bowl. Stir. Let this sit about twenty minutes to soak in the chicken.

Preheat oven to 350 degrees.

Place chicken into the tortilla. Fold it and place it into the glass pan.
– Tortillas want to fold along the grain. Make sure you work with the natural fold.

Fill the pan.

Enchiladas in pan waiting for sauce and cheese

Cover the enchiladas with the remaining enchilada sauce and then sprinkle with cheddar cheese.

Enchiladas sprinkled with cheese and ready to cook

Cook for 30 minutes.

Cook the Mexican rice according to the directions. Stir every 7 minutes.
– I use butter instead of oil.

Cook the refried beans on an extremely low temperature.

When all 3 items are complete put them on the same plate and serve. Perfection.

Top with your favorite hot sauce for taste.

August 24, 2015November 16, 2025

Macaroni to Die For

Macaroni to Die For – with stinky cheese

Honestly the first time I tried this I wasn’t thrilled. About two weeks later I found myself craving it.

Gather the following ingredients:
2 Packages of mushrooms
Olive Oil
Salt and Pepper
1/2 lb of bacon
4 tablespoons of butter
1/2 cup of grated Parmesan cheese
1/2 cup of grated Gruyere cheese
1/2 cup of grated fontina cheese (amazing cheese, yum)
4 ounces of goat cheese
1 1/2 pounds of capativa macaroni – 1 large box
1/4 cup flour
2 cups whole milk
1/2 cup of half-and-half
2 eggs
4 ounces Gorgonzola cheese (stinky cheese)

Baking sheet
Large pan
Medium pot
Large pot
Large bowl
Small mixing bowl
Large glass pan

Preheat the oven to 400 degrees. Spread the mushrooms onto the cooking sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Cook for 20 – 25 minutes and set them aside.

Start the water boiling for the macaroni.

Cut half a pound of bacon into one inch strips. I cut it still in the package and then make sure I remove any packaging on the bacon. Separate the pieces of bacon and place them into the large pan. Cook over a medium heat for 10 minutes. Stir often. Set aside.

You may need to grate the Gruyere and fontina cheeses. Thin slices work as well. It just needs to melt quickly. Melt 4 ounces of butter in the medium pot over a medium heat.

Cook the macaroni according to the package. Drain when done and place into a large bowl.

While that is cooking and when the butter is melted add the 1/4 cup of flour to the butter. Whisk the flour into the butter and cook for one minute. Pour in the 2 cups of whole milk. Whisk constantly and cook for 3 minutes, until it is bubbly. Do not let it boil over.

Add the 1/2 cup of half-and-half.

Beat the 2 eggs and then ladle some of the hot milk mixture into the eggs to temper them and make sure they do not cook when you add them to the rest. Pour the eggs into the milk mixture. Stir.

Add the Parmesan, Gruyere, fontina, and goat cheese to the butter. Stir until the cheeses are melted. Pour the cheese mixture over the macaroni.

Pour half of the macaroni and cheese mixture into the glass pan. Spread it evenly. Add half of the mushrooms next. Now add 2 ounces of Gorgonzola cheese. Top with half of the bacon.

Repeat all of the ingredients in a second layer.

Bake for 22 minutes at the same 400 degrees or less. When it is done it should be hot and bubbly.

August 20, 2015October 18, 2015

Ranch Potatoes

Ranch Potatoes or as I am told Linda potatoes.

Gather the following ingredients:

2 lbs. of red potatoes
1/4 cup olive oil
Ranch packet – buttermilk is best

Large storage bag
Cookie sheet
Aluminum foil
Cooking spray

Preheat oven to 400 degrees.

Potatoes, olive oil, and a Ranch mix packet

Wash the potatoes, cut them in half, and place inside the storage bag.

Add the olive oil.

Add the ranch mix, close the bag, and toss until the potatoes are covered.

Place the aluminum foil over the cookie sheet. Spray with the cooking spray.
– I never use cooking spray, but on this you will need foil and spray. I have lost baking sheets to these potatoes.

Dump potatoes onto the foil.

Cook for 1/2 hour and flip potatoes. Cook for another 1/2 hour. Serve.

August 14, 2015October 18, 2015

Tater Tot Casserole

Gather the following ingredients:

Mini Tater Tots
1 lb. ground beef
2 cans cream of mushroom soup
1 small can young peas

Large glass pan

Option:
2 slices of American cheese

Preheat the oven to 350 degrees.

Brown the hamburger.

Bake the tater tots for 15 minutes.
– This will guarantee that they cook through later.

Add 2 cans of cream of mushroom soup and the peas (drained) to the hamburger. Mix thoroughly.

Pour the mixture over the potatoes and fold everything so that it is mixed, but the tater tots are not destroyed.

* If desired tear the American cheese into small pieces and place them on top of the mixed casserole.

Bake the casserole for 15 minutes.

Allow it to cool for 5 minutes before serving.