Sunday, June 2, 2013

Creamy Chicken and Roasted Red Pepper Pasta

I love this recipe.   The roasted red peppers make it taste like I spent the whole day cooking but in reality, I only spent about half an hour.  

Creamy Chicken and Roasted Red Pepper Pasta

  • 1lb bowtie pasta
  • 1 1/2lbs cooked chicken, sliced or cubed
  • 1 onion, diced
  • 3 cloves garlic, crushed and chopped
  • 4T butter
  • 1c half and half, room temperature
  • 1c chicken broth
  • 1t seasoned salt
  • 12oz jar roasted red peppers, sliced (these are usually found on the condiment isle)
  • 1c mozzarella, shredded
  • Fresh parsley or basil, chopped
Cook the pasta according to the package.  While it cooks, melt the butter in a skillet over medium heat and cook the onion and garlic til soft.  Whisk in the half & half and chicken broth.  Stir in the seasoned salt and mozzarella.  Lower the heat to keep the sauce from boiling.

Add the chicken and red pepper slices to the sauce.  Stir frequently and keep an eye on the heat so it doesn't boil.  Drain the cooked pasta and stir it together with the sauce.  Add chopped parsley or basil when serving.

Recipe from Six Sisters' Stuff

Sunday, May 26, 2013

Chicken Cordon Bleu Casserole

I love to make casseroles.  They are quick and easy and everyone seems to like them, but I get tired using the same ingredients over and over.  Even though this is a chicken casserole, it doesn't taste like every other one.  Adding the ham and the sauce makes this a very unique and tasty meal.

Chicken Cordon Bleu Casserole

  • 2c cooked rice
  • 3c cooked chicken, cut into 1 inc pieces
  • 6 slices of swiss cheese (or enough to cover, if slicing it yourself)
  • 10 slices of deli ham, chopping
  • 2 cans cream of chicken soup
  • 1/2c milk
  • 1/2c sour cream
  • 1/2c bread crumbs (or 10 saltine crackers)
  • 1/2t paprika
  • 1/4t garlic salt
  • 1/2t parsley

Coat a 9x13 baking dish with cooking spray

Spread the cooked rice on the bottom of the baking dish.

Layer the chicken pieces on top of the rice.

Arrange the swiss cheese over the chicken.

Spread the ham on top of the swiss.

In a separate bowl, mix the cream of chicken soup, milk and sour cream.  Spread on top of the ham.

Mix together the bread crumbs, paprkia, garlic salt and parsley.  Spread on top of soup mixture.

Bake at 350' for 30 minutes.

Sunday, May 19, 2013

Cherry Chocolate Chip Cookie Bars

For Valentines Day, this year, I decided to make it fun for the kids and do a Pink & Red themed dinner.  For all the work I put in to it, the kids were only mildly impressed but everyone LOVED the Cherry Chocolate Chip Cookie Bars.  

I found this recipe on the amazing website, Sweet Basil.  If you haven't already, you should stop by and check out all the other recipes; they are wonderful.

Cherry Chocolate Chip Cookie Bars

  • 16oz package refrigerated Chocolate Chip Cookie Dough
  • 3/4c Oats
  • 8oz cream cheese, softened
  • 1/4c sugar
  • 1 egg
  • 1t vanilla
  • 21oz can Cherry Pie filling
  • 1/3c shredded coconut

Preheat the oven to 350'

In a large bowl, break up the refrigerated dough.  Using your hands, knead in the oats and mix until evenly incorporated.  Press 2/3 of the dough into a lightly greases 8x8 inch square pan.  

Bake for 12-14 minutes or until the crust is just set.

In a small bowl, lightly beat the egg and set aside.  In another bowl, beat the cream cheese until smooth with no lumps.  Beat in the sugar, then stir in the vanilla and egg.  Spread the cream cheese mixture over the top of the cookie crust.

Pour the cherry pie filling evenly over the cream cheese layer.  Evenly sprinkle the remaining cookie dough over the top, then top with the shredded coconut.

Bake for 20-25 minutes or until set and lightly golden.  Let cool completely, then cover and refrigerate for 2-3 hours.

Sunday, May 12, 2013

The Best Dang Beef Pot Roast

Some days this is exactly how I feel.  Just had to share.

The Best Dang Beef Pot Roast

  • Small to medium size rump roast
  • 1 envelope onion soup mix
  • 1 envelope brown gravy mix
  • 1 individual size serving apple sauce
  • 2c water
  • salt and pepper
  • 1 small bag sliced carrots
  • 2 medium to large size potatoes, cut up
  • 1/2 yellow onion, sliced
  • 1 stalk celery
Sear the roast in a frying pan with a small amount of oil.  Sear it well on all sides.
Put the roast, then vegetables in the crock pot.  Mix envelope mixes with water and applesauce, then pour over all.

Set crock pot on low and let it cook for at least 8-10 hours.  

Sunday, May 5, 2013

Baked Churros

My kids have gotten it into their heads that if they eat their dinner, they always get a dessert.  Seeing how I don't make a lot of desserts, this has caused a bit of a dilemma.  I found this Churro recipe and loved how easy it was to make.  I can pop these babies in the oven and in no time I have a dessert for the family.

Baked Churros

  • 1 sheet frozen pastry puff, thawed
  • 1c sugar
  • 1T ground cinnamon
  • 1/2c melted butter

Preheat the oven to 450'
Cut the frozen pastry into 1" wide strips.
Bake on a cookie sheet for 8-10 minutes

Mix together the sugar and the cinnamon
When they are done baking, brush the sticks with the melted butter and roll them into the sugar and cinnamon mixture.

Recipe from Lovin' From the Oven

Sunday, March 17, 2013

Chile Colorado Burritos

I love Mexican food but since our favorite "hole-in-the-wall" Mexican restaurant moved and became too "Americanized" we haven't been able to find a place we like.  This recipe is every bit as good as any burrito that we've had in our old favorite restaurant and much better than the burritos we've found since.  It's easy to make but tastes like you've been slaving over the stove all day.  Even my kids love it; which is a huge plus.

  • 1 1/2 to 2lb stew meat or other beef cubed (top sirloin is great)
  • 1 large can mild red enchilada sauce (amount isn't too important but you need at least 19oz)
  • 2 beef bouillon cubes
  • 1/2 can re-fried beans
  • 5-7 burritos size flour tortillas (I recommend using the raw tortillas that you cook yourself.  They taste so much better)
  • 1c+ shredded cheddar cheese

Put the beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hour or until the meat is very tender.  

When the beef is done (very tender and flakes when stirred) taste and add more salt if desired.  Heat up the refried beans in the microwave and put your oven on broil.  In a casserole dish, lay out a tortilla.  Place on tortilla about 1/2c of the meat, drained with a slotted spoon, and a spoonful of beans.  You can add a little shredded cheese also if you want to.  Roll into a burrito (tucking the sides in) and lay in your casserole dish.

When you've rolled all of your burritos, pour some of the remaining enchilada sauce from the crockpot over the burritos to cover them.  Sprinkle with some cheese. 

Broil until the cheese is bubbly, about 2-4 minutes.

Source: Food Pusher

Sunday, March 10, 2013

Antipasto Pizza

Homemade pizza is a staple in our home.  With our busy schedules I don't always have time to make a big meal but I also don't like how unhealthy and expensive it is to order pizza. Although the kids are happy to always have pepperoni and cheese pizza, it has started to get old for the adults.  So I'm always trying find new toppings for our pizzas.  This Antipasto pizza really hits the spot for us grown-ups.  I especially love the fresh basil on top.  I cooked the basil with the pizza but I think it would taste even fresher if you sprinkled it on after you pulled the pizza out of the oven.

Serving size: 1 slice   Calories: 303   Total Fat: 14g  Saturated Fat: 5g  
Cholesterol:  36mg    Sodium:  971mg   Carbs:  26g  Protein:  19g
Nutritional information is approximate depending on the crust and sauce you use.

  • 1 prebaked 12" pizza crust
  • 3/4c pizza sauce
  • 2c (8oz) shredded mozzarella cheese, divided
  • 1/2c roasted sweet red peppers, julienned
  • 1/2c marinated, quartered, artichoke hearts, drained
  • 1/4lb thinkly sliced hard salami, julienned
  • 1/4lb sliced deli ham, julienned
  • 1/4c minced fresh basil
Place the crust on an ungreased pizza pan.  Spread the sauce over the crust; sprinkle with 1c cheese.  Top with the red peppers, artichokes, salami, and ham; sprinkle with the remaining cheese.

Bake at 450' for 10-12 minutes or until the cheese is melted.  Sprinkle with the basil.

Source:  Taste of Home