Tag Archives: cooking

Bringing the boys to slaughter…

Sounds rough, but that was Sunday. Really.

Eagles… 20 to 52. Yes. 52.
Cowboys… 21 to 30.

It was a valiant effort by Dallas, but let’s be real… the Eagles gave in and were trampled by the Broncos.  It was painful to watch.

Regardless, it wasn’t painful to eat. We opted for some comfort food to ring in the cooler weather with some crock pot tacos, rice and delicious pumpkin cake.

Tacos with chicken:

Adapted from Table for Seven

Prep Time: 5 minutes
Cooking Time: 5 1/2 hours
Serves:  4-6

You will need:
1 1/4 # boneless chicken breast
1 envelope dry taco mix
1 envelop dry ranch dressing mix
1 1/2 c chicken broth
crock pot

Place chicken in crock pot with taco mix, ranch dressing and chicken broth.

Cover and cook on low for 5 hours, then uncover and shred chicken.

Re-cover and cook an additional 30 minutes.

…then make tacos!!!!

We also added ground beef as an option, browned with taco seasoning.

Hard or soft shells are perfect. Toppings? Avocado, cheese, sour cream (plain yogurt), lettuce, tomatoes, salsa verde, beans and rice (see below).

We used a triple crock pot to keep the meat and rice warm for serving :)


Vegetable Rice:

Prep time: 30 min

Cooking time: 40 min

Serves: 6

You will need:

2 T extra-virgin olive oil
1 t chili powder
1 onion, quartered and thinly sliced
2 cloves garlic, minced
2 tomatoes, seeded and diced
1 zucchini, diced
1 red pepper, diced
1 green pepper, sliced
1 t paprika
1 t thyme
1/2 t salt
1/8 t pepper
1 1/4 c white rice
3 c vegetable broth

Heat oil in a skillet over medium heat. Add chile powder, onion and garlic and cook until the onion is soft but not browned (~6 min).

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

Add rice; stir to coat well with the tomato mixture.

Add broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.


Pumpkin Pudding Cake…

DIRECTLY FROM Butter with a Side of Bread. Because this is too amazing to change!

1st Layer:
  • 1 box of yellow cake mix {reserve 1 cup after you open it}
  • 1/2 cup butter or margarine
  • 1 egg
2nd layer:
  • 1 30-oz can Pumpkin Pie Mix {not just pumpkin!}
  • 2/3 cup milk
  • 2 eggs

3rd Layer:

  • 1 cup dry yellow cake mix
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp cinnamon

Grease the bottom of a 9×13 pan. Mix 1st layer ingredients until crumbly and pour in the bottom of the pan. Barely mix the ingredients for the 2nd layer and pour over 1st layer. Mix 3rd layer ingredients until crumbly and sprinkle on top.

Bake at 350 degrees for 50 minutes. Top with Cool-Whip and a dash of cinnamon. Enjoy!







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Filed under Cowboys 2013, Eagles 2013

Jaguars, Bengals and Pig Skin- Oh my!

Whew! So we finally sat down and watched some football! Can I get a HECK YEA!?!

It was great to see both the Cowboys and Eagles win… but still- we are SO over preseason!

As we posted HERE, time constraints are backing us up against the wall- as games are being aired and replayed, etc. so we are also fumbling, bumbling and blitzing in the kitchen to get it all done. For the week we bypassed a recipe for the Cowboys-Bengals game, but wanted to let you all know that Cincinnati is known for it’s chili, most often served with pasta. A recipe that sounds delicious is HERE! Try it out for yourselves! Next week we will be doing a recipe for the Cowboys opposing team, the Texans (TX vs TX!) but not for the Jets, who play the Eagles in the last preseason game.

What we did make is some Homestyle Mac and Cheese to represent the Eagles’ southern competitors this week, the Jacksonville Jaguars. With a 31-24 win, it wasn’t quite the blowout we were expecting, but the mac and cheese was a home run (touchdown?) with the whole family!

Homestyle Mac and Cheese

Prep: 40 min (not all active)
Cook: 40 min
Servings: 8

You will need
3 c grated fontina
5 c grated cheddar
2 c grated Parmigiano-Reggiano (or Grana Padano)
4 c milk
1 4-inch piece of day old Italian bread, grated into 1 1/2 c crumbs
4 fresh sage leaves
1# pipette
2 T butter, divided

Preheat your oven to 400°F.
Bring a pot of salted water to a boil for pasta.

In a mixing bowl (we prefer glass) combine fontina and cheddar cheeses then pour the milk over the mix and let sit for ~45 minutes (until the cheese dissolves into the milk).

Melt butter in a skillet over medium heat. Add the bread crumbs and toss until crisp and toasted (3 minutes).
Place crumbs into a bowl and let cool.

Completely butter a baking dish- covering the bottom and sides. Add a thin coating of bread crumbs on the bottom and sides (don’t use them all), then stir 1 cup of the grated Parmigiano-Reggiano into remaining crumbs.

Pour the cheese-milk mix into a pot and add sage leaves.
Whisk over medium-low heat until cheese completely melts (7 to 8 minutes).
Stir in remaining 1 cup grated Parmigiano-Reggiano.

Add pipette to boiling water and cook until very al dente (7 minutes) and drain. Return the pasta to pot and add cheese sauce and stir until all of the pasta is coated with the sauce.
Pour pasta and sauce mix into prepared baking dish and sprinkle remaining bread crumbs over top.
Bake until browned and bubbly, about 20 minutes.



Enjoy with some spicy mustard for an added kick… or if you’re in love with all things condiments like, The Daughter-in-Law…

Happy footballing!






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Filed under Eagles 2013