Hawaiian Chicken

When I was a kid my Mom would make this chicken using chicken legs. I l.o.v.e.d it! It was my favorite! Its sweet and tangy goodness takes me back to my old house growing up sitting around our huge kitchen table waiting impatiently for my turn to dish up. But its not just one of those dishes that's only good because I have some emotional attatchment connected. Everyone loves it! I don't use chicken legs like my Mom always did but its the same sauce recipe. Can't mess with perfection!

Hawaiian Chicken

2 1/2-3 lbs boneless skinless chicken breast's chopped and cooked
2 Tbsp. sugar
1 (8 oz) can crushed pineapple
2 Tbsp. soy sauce
1 tsp. cornstarch
2 Tbsp. butter or margarine
1 Tbsp. dried onions-or more until you like the flavor.

Once your chopped chicken is cooked add all ingredients for the sauce in the same pan and stir over medium heat until sauce thickens. Serve over rice.
Quick. Painless. Delicious.

Enchilada Soup

I love this soup. It is packed with creamy smooth flavor. This is another quick any time recipe. I first tried this soup as a teen at my sisters house after going through a corn maze. It has been a favorite ever since. That is just what this soup is good for, a chilly fall night.

Enchilada Soup

1 can Campbell’s^® cheddar cheese or fiesta nacho cheese soup
1 can cream of chicken soup
1 10 oz can red enchilada sauce
4 oz can chopped green chilies
2 2/3 cup milk
1 chicken breast cooked and then shredded or for an even faster fix, 1 12 oz can of chicken, drained.

You can just throw everything in a pot and heat it through for about 20 minutes, or you can throw it in the crock pot on low for up to 6 hours. Serve with scones or tortilla chips.

Pasta Pomodoro

My sister is always talking up the recipe book her kids elementary school put together, saying how awesome the recipes are. This weekend she was handing out copies of the famed book so I snatched one up! Yesterday was the first chance I had to sample a recipe, let me tell you, I was not disappointed!

Pasta Pomodoro
Adapted from "A Taste of Northridge"

1-12 oz. pkg. rotini pasta noodles
1/4 C. extra virgin olive oil
2 1/2 C. diced tomatoes
2 T. basil pesto
1 garlic clove, peeled and grated
3/4 C. chicken broth
1/4 C. Parmesan cheese, grated
salt and pepper to taste

Add pasta to 2 quarts boiling water. Cook pasta for 7 minutes, until al dente. While pasta cooks, heat olive oil in large skillet over medium heat. Add tomatoes, pesto, and garlic. Season with salt and pepper to taste and saute for 4 minutes. Add chicken broth to skillet and simmer for 2 minutes. Drain pasta and add to skillet stirring well. Sprinkle with Parmesan and serve immediately.

Ham, Bacon, Avocado

I love Sunday's because I get to spend the whole day with hubby-no work or school! We love to just lounge around all day. That being said, I'm not a big fan of cooking on Sunday's. Last night was no exception so I whipped together these quickies and continued my lazy evening with the hubby.

Ham, Bacon, and Avocado Sandwiches

2 Slices of whole wheat bread (per sandwich)
Honey mustard sauce
Bacon
Deli ham
Cheese
Tomatoes
Avocado
Ranch dressing

Honey Mustard Sauce
3 T. Mayo
1 t. Honey
1 t. Yellow Mustard
-Mix together are set aside

Heat up a frying pan over medium heat and cook your bacon. Set aside on paper towels to drain.
Slice tomatoes, avocado, and cheese.
Lay out two slices of bread and spread honey mustard on both sides.
Put cheese on one slice of bread and ham on the other and toast in the toaster oven for about 3 minutes or until cheese melts. I set my toaster oven to 300.
Once cheese is melted pull toast out of oven and layer 2 slices bacon, 2 tomatoes, and 3 slices avocado, on top of the slice with cheese. Then drizzle with ranch and place the side with ham on top.

Mini Tacos

I found the idea for this on Pinterest but changed it for a quick, easy meal. These are really good and really easy, perfect for our busy life and often late dinners.

Mini Taco's

16 Wonton wrappers
1 15oz can Chili-I used Nalley but use whatever you prefer
Salsa Con Queso (2 t. per taco)
Chunky Salsa (2 t. per taco)
1/2 of a jalapeno
Cheddar cheese
Sour cream

Preheat your oven to 375. Lightly grease 8 muffin tins.
Clean out jalapeno membranes and chop into small piece's.

Put one wonton wrapper in each muffin tin

Put a teaspoon of Salsa Con Queso in each wrapper

and spread around. Add about two teaspoons of chili,

a few pieces jalapeno, a teaspoon of salsa and sprinkle 

with cheese.

Top with another wonton wrapper and repeat all 

the toppings

Bake for 10-15 min or until golden brown. Top with

sour cream.

Simple and Delicious!

I made these wonderful little devils last night! They are easy peasy and super yummy! I found the recipe here.

Funeral Sandwiches 

             (strange name considering how amazing these are!)

6 dinner rolls*

1/2-1 lb. good ham deli meat

colby jack cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

Cut rolls in half and separate. Put a slice of ham and cheese on each roll bottom and then put tops back on and place rolls on a cookie sheet.

Combine melted butter, worcheshire sauce, mustard, brown sugar and onion powder. Pour over rolls. Cover rolls tightly and place in refrigerator and allow to marinate for anywhere from 4-24 hrs.

Preheat oven to 350. Cook sandwiches uncovered for 10-15 minutes or until cheese melts. 

 

*The original recipe said to use 1 package of King's Hawaiian Rolls but I don't care for those so I just made my own. You can find the recipe for my yummy homemade rolls here.

An Original

I wanted something with garlic, mozzarella, and chicken. It was a must. I couldn't find a recipe that sounded good and was still fairly simple, because I wasn't feeling patient enough for complex. Well when all else fails, I improvise. In this instance I just made something up. This isn't a recipe your going to see featured on the Food Network, but it did turn out really good. And flip, I made it up!
P.S. This is not diet friendly.

Three Cheese Garlic Butter Chicken and Noodles (talk about a name eh?)

2 cloves garlic
4 T butter
1/2 C mozzarella cheese
4 oz cream cheese softened
1 T basil pesto
6 oz spaghetti noodles
1-2 large chicken breasts
Parmesan cheese

Directions:
Chop and then cook chicken.
While chicken is cooking, peel and grate garlic cloves and put in a microwave safe bowl. Add butter to garlic and place in microwave to melt. Once chicken is cooked through, pour garlic/butter over chicken and let it cook into the chicken for about 5min. Add the mozzarella cheese and continue to cook until cheese melts.

In a medium sauce pan, cook noodles. Mix cream cheese and pesto together in a small bowl. Once noodles are done, drain and add cream cheese mixture to the noodles. Now add chicken to noodles and mix well to make sure the noddles and chicken get totally combined. Top with Parmesan.

I made the meal complete by adding garlic cheese bread made from my awesome bread recipe. Once your ready to make the loaves, dived the dough in half then roll each half out. Brush dough with garlic butter and add 1/4 cup mozzarella. Then roll the dough into loaves, making sure to seal the ends good, and bake at 350 for 20 minutes. Brush the baked loaves with garlic butter and BAM! You've got a flippin' amazing dinner!

Chicken, Jalapeno and Cheddar Casserole

A few days ago I found this recipe. I just pinned it and made a mental note that I needed to make it very soon. Well I was having another intense, do it now, craving for something with a kick and this recipe popped into my mind. It had just the spicy kick I was craving today. It is for sure one I will make again!

Chicken, Jalapeno and Cheddar Casserole

2 chicken breasts
1/2 red bell pepper
2 jalapeños
1/2 onion
1 garlic clove
1/2 cup grated cheddar
1 tbsp oil
1oz butter
1 1/2tbsp flour
3/4 cup milk
1/4 tsp mustard powder
nutmeg
pepper
salt
red pepper flakes
Preheat your oven to 350F (175C).



Remove the seeds and membranes and chop up jalapenos.
Slice the onion in half-rings.
Slice the bell pepper in rings.
And grate the garlic.
Place the chicken breasts in an oven dish and season them with a generous amount of salt and pepper.
Heat the oil and lightly sauté the vegetables. Except the garlic.
Keep them moving around. As soon as the peppers get pliable, divide them over the chicken.
Put the chicken in the oven and bake at 350F for 20 minutes.

Mix the flour and mustard powder.
Heat the butter.
Add the garlic to the butter and give it a few seconds before adding the flour.
Add the flour, keep stirring and cook for 2 minutes.
Pour in the milk and stir
Season the sauce with 1/4 a tsp salt and pepper.
Add a dash of nutmeg.

Add a teaspoon of red pepper flakes
Melt the cheese into the sauce and check the seasoning.
Remove chicken from oven and pour sauce evenly over it.

Turn the oven up to 475. Put chicken back in oven for 10min or until sauce is bubbly and chicken is tender.

 

Italian-ish Subs

I have never actually had a real Italian sub so when I saw this recipe on Pintrest claiming to be as close to the real thing as possible, I thought I'd give it a whirl. I changed a few things though according to my tastes, here is my version.

Italian Layer Bake

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices (1/2 pound) deli turkey
• 8 slices (1/2 pound) deli ham
• 12 slices (1/2 pound) deli hard salami(No salami for me)
• 8 slices (1/2 pound) Swiss(cheddar) cheese
• 1 (12-ounce) jar roasted peppers, drained(didn't do these either but only because I didn't have any)
• 4 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
    
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
    
3. Layer with half of each of turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.
    
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
    
5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#B56EK7FGfqS71C2A.99

Turnin' up the Heat

They tell me that spicy foods will give your nursing baby gas and make them more fussy. They say I should stop eating them. I can't leave em' alone though. I love the powerful flavor. I like the kick. Lets face it, I'm addicted. So when my friend posted this recipe on FB, I had to try it out. My taste buds wouldn't have it any other way. Go on, give in to the craving within. From one addict to another, trust me, its worth it.

Thai Peanut Pork

2 red bell peppers (sliced in strips)

4-6 boneless pork loin chops

1/4 cup creamy peanut butter

2 tbsp rice vinegar,

1 tsp crushed red pepper flakes

2 cloves minced garlic

honey soy sauce mixture: 1/4 cup honey, 1/4 cup soy sauce, 3/4 tsp minced garlic, 1/8 cup ketchup, very small pinch of red pepper flakes, and 1 1/2 tsp oil. 

First, coat slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Mix together honey soy mixture, vinegar, red pepper flakes, and garlic in mixing bowl. Pour over the pork chops and make sure it all gets covered evenly. Cover and cook on low one hour, and then on high for 3 1/2 hours. Or until pork is tender. Remove pork and whisk in peanut butter until smooth. Return pork to slow cooker for ten min. Break apart pork. Serve with rice. you can also add chopped peanuts on top.

*Notes: I used chicken instead of pork because that is what I had on hand at the time-it was still delicious. I also added a few fresh strips of yellow onion with the pepper before putting the meat in.

Soup Night

Yesterday was for sure one of those days/nights. It rained and was windy and cold all day. Just stepping outside made me wish I had a never ending cup of hot coco attached to my hand. It was inevitable that it had to be a hot coco and soup night. So even though hubby and I didn't get home until almost 9pm, I put water in the kettle (yes, I have one and yes, I love using it) for coco and threw the ingredients for this amazing soup into the pot. Then I changed into sweats and my slippers and cozyed up with my soup and coco.

Chicken Tortilla Soup
      1 Tablespoon olive oil
      1 yellow onion, chopped

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes

1 (10.5 ounce) can condensed chicken broth

1 1/4 cups water

1 Cup whole corn kernels, cooked

1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked and cut into bite-sized pieces (You can substitute a 12oz. can of chicken.)

Crushed tortilla chips

Sliced avocado

Shredded Monterey Jack cheese

Chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, chopped green onion, and sour cream.

Scones n' Chili

With the weather getting cooler and darkness coming earlier, I've really gotten in the mood for fall. And when I get in the mood for fall, I get in the mood for scones and chili. Mmmm...This is my new favorite recipe for Scones, taken from a fabulous recipe book called "What's For Dinner?".


Scones

2 tbsp yeast
3 tbsp sugar
1 tsp salt
2 1/2 C. milk
3 tbsp shortening
2 eggs
5-6 C. flour
oil for frying

Combine yeast, sugar, and salt in a bowl.

Scald milk and shortening in a small saucepan.
Then cool until warm to the touch.

In another bowl, beat eggs.

(sorry for blurry-ness)
Once milk and shortening mixture has cooled,add
that and eggs to the yeast mixture. Stir in 3 cups of
flour until dough forms. Add rest of flour
and kneed for 5 minutes.

Allow dough to rise for one hour.

The original recipe says that, once the dough has risen,

to roll it out to about 1/4" thick and then cut into squares
for frying. But I just pull chunks of dough off and
flatten them into circle-ish things ;-)

Put about a quart of oil into a large pan and heat over
medium heat. Then carefully place the scone into the hot oil
using tongs and fry until golden brown, flipping once.

When done, take out of oil and place on a paper towel lined plate.
(I like to sprinkle mine with a little bit of salt, just for an extra kick.)
Try not to devour them all in one sitting...Good luck!