Friday, September 5, 2014
Thursday, August 14, 2014
This is a really easy weeknight dish. It is a comfort food dish and my kids gobbled it up. I mean what's not to like about chicken, noodles and cheese?? It is basically a take on macaroni and cheese but with chicken thrown in the mix. It is a great dish for those picky eaters!!!!
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.
Monday, August 4, 2014
Make the marinade-
1/2 cup soy sauce
1/2 cup italian dressing
Pour in a bag with the wings and let it marinate overnight or at least 4 hours.
You can grill them with just the marinade which is so good or the third way I did our wings is to take some of them after they are grilled and toss them into a wing sauce. Grill for about 30-40 minutes or until no longer pink. Here is the wing sauce if you like to spice things up! I even tossed a few of the salt/pepper wings in with the sauce as well.
1/4 cup butter
1 teaspoon soy sauce
1/4 cup franks redhot sauce
Melt butter in a skillet and whisk in the soy and hot sauce. Pour into a bowl and toss the wings in it. Delish!
Thursday, July 17, 2014
Ok, here's post #2 using all those fresh tomatoes you having growing. It is such an easy recipe and I can easily eat the entire making. You can serve this on toasted french bread or my personal favorite, garlic pita chips. Yummo!!! I can sit and dip the entire bag of chips all at one sitting! Hence my expanding waistline!
4-5 large tomatoes diced
1/3 cup chopped fresh basil
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
1 TBS balsamic vinegar
1 TSP olive oil
1/4 TSP kosher salt
1/4 TSP black pepper
Combine all together. You can serve immediately but I like to let mine sit in the fridge for a few hours and lets all those flavors sink in!
Wednesday, July 16, 2014
I love summer! Our garden is in full bloom and we are in tomato overload! I'm not complaining because I could seriously eat tomatoes every day. My next few posts will be recipes that you can use with all those fresh tomatoes that may be taking over your home. My first tomato post will be homemade salsa. I mean who doesn't love a good salsa! Yummm!
6-7 large tomatoes chopped
2 tsp dried cilantro or 1/4 cup fresh minced cilantro
3 jalapeno peppers (less if you don't like heat)
1 onion diced
2 garlic cloves minced
2-3 tsp lime juice
1 TBS white vinegar
1/2 tsp cumin
1 tsp kosher salt
1 TBS sugar
1 TSP olive oil
Combine tomatoes, onion and garlic in food processor till consistency you desire. Then add the rest of the ingredients. You can drain some of the excess liquid off of if you like yours a little more chunky and not runny.
Wednesday, June 11, 2014
This is a super quick and easy weeknight dinner!!! So good!
1 TBSP Olive Oil
1 lb Smoked Sausage (I used Butterball Polka Kielbasa Turkey Sausage)
1 1/2 cups diced onions
2 cloves of garlic
2 cups low sodium chicken broth
1 10oz can of mild rotel or if you don't want it spicy 1 can of diced tomatoes and a 1/2 small can of diced green chilis
1/2 cup heavy cream
8 oz penne pasta uncooked
1/2 tsp salt
1/2 tsp pepper
1 cup Monterey Jack Cheese, shredded
1/3 cup thinly sliced scallions
Add olive oil to an oven safe skillet over medium high heat. Brown sausage and onions until lightly browned. Add garlic and cook till fragrant. Add broth, tomatoes, cream, pasta, salt and pepper and bring to a boil. Reduce heat to medium low and cook until pasta is tender, about 15 minutes. Remove from heat and stir in 1/2 cup of cheese. Top with remaining cheese and scallions and then broil in oven till cheese is melted and spotty brown.
Wednesday, March 26, 2014
My kids devoured this dish!!! It wasn't very spicy at all. I would probably add a bit more cayenne pepper if you want some heat. I did my own spin on this dish. I found the recipe online and I just wanted to change it up a bit to suit my family's taste buds. Hope you enjoy!
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 tsp cayenne pepper or more if you like the heat
- 4 whole boneless skinless chicken breasts or 2lbs chicken tenders (You can also use chicken thighs)
- 1/4 cup butter, divided
- 1-1/2 cups heavy cream
- cooked noodles
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
Shred/Cut chicken and add back to sauce
- Put noodles on plate and cover with sauce/chicken mixture