Cheesy White Chicken Chili

We got hit with a winter storm yesterday & having a big bowl of this hearty soup was the perfect way to stay warm with the ice & snow coming down! Leftovers were just as good today after playing out in the snow!

Cheesy White Chicken Chili

2 boneless skinless chicken breast

2C chicken stock

1 can corn - drained

2 cans great northern beans - drained

1 (4oz) can chopped green chiles 

1T chili powder

1tsp cumin

1/2tsp cayenne pepper

1T dried cilantro

1 1/2tsp garlic powder

1/2c heavy whipping cream

1/2lb Velveeta - cubed

Tortilla chips, sour cream & shredded pepper jack cheese for garnish

In a large crockpot add the chicken, stock, corn, beans, & seasonings. Cook on low for 6 hours. Remove the chicken & shred with a fork. Return to the crockpot. Add the whipping cream & Velveeta. Cook for another 1-2 hours, stirring occassionally until the Velveeta is melted. 

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Bavarian Pot Roast & Baked Garlic Green Beans

I love reviewing recipes for Taste Of Home magazine! They are always winners!! These 2 recipes were no exception! An easy throw together slow cooker (just add all ingredients to the slow cook, cook on low for 6-8 hours) main dish & the side dish comes together in under 20 minutes! Our whole family really liked this. The cinnamon in the roast adds great flavor. I also added a couple tablespoons of bacon bits to the green beans, which gave them a nice smoky flavor.

http://www.tasteofhome.com/recipes/baked-garlic-green-beans

http://www.tasteofhome.com/recipes/bavarian-pot-roast

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Green Chile Chicken Enchiladas

This was such a super easy meal to make!! It has a bit of a bite but it's not spicy at all. I used jalapeño cheddar tortillas for extra flavor. 

Green Chile Chicken Enchiladas

2 boneless skinless chicken breast - cooked & shredded

1 (4oz) can chopped green chiles

1 (28oz) can green enchilada sauce

3/4c sour cream

2c shredded pepper jack cheese

10 flour tortillas

In a large bowl mix together the chicken, green chiles, 1/2c of the enchilada sauce, the sour cream & 1/2c of the cheese. Evenly divide the chicken mixture onto the tortillas. Roll up & place in a 9x13 baking dish. Pour the remaining enchilada sauce over top. Bake at 350* for 15 minutes. Sprinkle with the remaining cheese & bake an additional 15 minutes.

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One Pot Chicken & Noodles

Comfort food!! Everyone loved this - we all got the clean plate award tonight! And the one pot method is great for clean up! This made a ton, plenty of leftovers. And yes I know cream of chicken isn't good for you. But I'm from the Midwest, it's in my blood to occassionally make something with it!

One Pot Chicken & Noodles

1lb boneless skinless chicken breast - chopped

4 medium carrots - peeled & chopped

4 stalks celery - peeled & chopped

1 can cream of chicken

1 1/2C milk 

1/2lb fettuccini noodles - broken into smaller pieces

2C chicken broth 

1tsp garlic powder

1 1/2tsp Bouquet Garni (check out Penzeys Spices for this & all your herb/spices!)

2C shredded cheddar

In a large pot or skillet cook the chicken, carrots & celery over medium high heat until the chicken is cooked through. Add the cream of chicken, milk & chicken broth. Stir to combine. Bring to a boil. Stir in the noodles, garlic powder & bouquet Garni. Bring back up to a boil and then turn down to a simmer. Cook until the noodles are cooked through, stirring often. Stir in one cup of the cheese until melted & combined. Sprinkle the remaining cheese on top.

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Machaca Beef Dip Sandwiches

Another great Taste Of Home recipe!! This is spicy but you can cut back on the amount of chipotle pepper you put in it. This would also be good served over rice or mashed potatoes.

http://www.tasteofhome.com/recipes/machaca-beef-dip-sandwiches

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Butterfingers Puppy Chow

I've had roughly 3744 people ask for this recipe! Sorry for keeping you all waiting - busy weekend!!! 

This is so quick & easy!! And everyone loved it!!

The picture is my daughter being told she couldn't have any more (while it was cooling) - I forgot to take a picture of just the puppy chow!

Butterfinger Puppy Chow

12oz chocolate candy melts

1/2c creamy peanut butter 

1tsp vanilla extract

1T shortening

1 box rice chex cereal

6 butterfinger candy bars - crushed

Pour the cereal into a large bowl. In a small saucepan melt together the candy melts, peanut butter, vanilla & shortening. Once completely melted & combined, pour over the cereal. Gently stir until all the cereal is coated. Pour into a large container that has a lid or a large paper bag. Add the crushed candy bars. Add the lid or roll down the top of the bag & shake it, shake it, shake it! Pour onto wax paper to cool. 

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Onion Fried Chicken & Garlic Parmesan Orzo

What a great supper!!! We all loved this!! Quick & easy to make - the sides cook on the time it takes the chicken to bake so everything is done at once! I love that! The chicken was so good!! The honey mustard gives it a nice bite! I had to add some crushed Ritz crackers to the onions because I mayyyy have snacked on to many before hand - love those things! And the orzo is full of garlic & cheese - can't go wrong with that!! I also made some steamed buttered carrots to round out the meal. Thanks Taste Of Home for these great recipes!! 

www.tasteofhome.com/recipes/onion-fried-chicken 

http://www.tasteofhome.com/recipes/garlic-parmesan-orzo

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Taco Noodle Bake

This is another great recipe from Taste Of Home!! Very quick to throw together! The lettuce/noodle combo was a little different but was good!! It would be good with corn & black beans added in it too! 

http://www.tasteofhome.com/recipes/taco-noodle-bake

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Cheesy Ranch Chicken Spaghetti

Easy comfort food tonight!! This is nothing exciting but it's quick to throw together & everyone cleaned their plates!! That always makes a Mom feel good!!

Cheesy Ranch Chicken Spaghetti

1lb spaghetti noodles - cooked according to package directions

2C cooked, shredded chicken

1 pint heavy cream

1/2c chicken broth

1 packet ranch dressing mix

1/2C grated parmesan cheese

1T hot sauce

2T butter

2T flour

2c shredded cheddar

Preheat the oven to 350*. In a small sauce pan, melt the butter. Stir in the flour & cook for 2 minutes. Slowly whisk in the chicken broth. Cook over medium heat until thickened. Slowly stir in the heavy cream. Add the ranch mix & hot sauce. Continue cooking, stirring occassionally, until thickened - about 10 minutes. Remove from heat and stir in the parmesan cheese. In a large bowl mix together the spaghetti, chicken & sauce mixture. Pour into a greased 9x13 baking dish. Sprinkle with the cheddar cheese. Bake until cheese is melted & heated through, about 20 minutes.

I didn't have much spaghetti left so I did half spaghetti, half egg noodles! A great recipe to use up those last little bits of pasta!

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Mexican Chicken Rice Bowls

Yum!! This is a super easy slow cooker meal! Everyone here loved it - the girls cleaned their plates so fast Dustin & I got to enjoy part of our meal alone! In peace & quiet! I may have to make this once a week if that's going to happen!

We didn't eat these in bowls and I served it on lettuce. Does lettuce normally come in rice bowls? I have no idea. This would also be good wrapped in a tortilla or in a crunchy taco shell. Or add some chicken broth, stir in the rice & you've got soup!

Mexican Chicken Rice Bowls

4 boneless skinless chicken breasts

1 can black beans - drained & rinsed

1 can corn - drained

1 can tomato sauce

1 packet taco seasoning mix

1 packet ranch dressing mix

2 cups cooked rice

Add everything but the rice into the slow cooker. Cook on low for 6-8 hours. Shred the chicken & return to the slow cooker. Serve over rice.

We also served it with lettuce, shredded cheese & sour cream!

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Chicken Bean Casserole

As most of you know I'm a field editor for Taste Of Home magazine. One of my duties is to review recipes on their website. This was one of them!

We all loved this!!! It's like green bean casserole meets chicken & noodles. I served it over mashed potatoes. Next time I'll sprinkle some French fried onions on top too. 

Here's the link to the recipe:

http://www.tasteofhome.com/recipes/chicken-bean-casserole 

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Baked Chicken Spaghetti

This was a hit! It's a quick & simple recipe so I let the girls help make it. They shredded the chicken & stirred everything together. Which they loved! And they of course loved it because they made it!! It's a very kid friendly meal! 

Baked Chicken Spaghetti

2 boneless skinless chicken breast - cooked & shredded

8oz spaghetti noodles - cooked

1 can cream of chicken soup

1/2c heavy whipping cream

2c shredded mozzarella

In a large bowl mix everything together, reserving 1 cup of cheese. Pour into a greased baking dish. Sprinkle the remaining cheese on top. Bake at *350 for 30 minutes or until golden & bubbly. Let rest 10 minutes before serving.

*i sprinkled some dried parsley on top just for color!! 

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Homemade Salsa

I love love love this salsa!!!! Perfect for all those garden veggies!!! The base recipe I use came from my mom - thanks Mom! This is a mild salsa so increase the jalapeño or add a Serrano or habenaro to make it spicy!! The recipe is very easily doubled, tripled, ect! 

After mine has cooked down, I like to throw it in the food processor to make it restaurant style. This salsa never lasts very long!!!

Homemade Salsa

4 medium tomatoes - peeled & chopped

1/2c onion - chopped

1/2c celery - chopped

1/4c bell pepper - chopped (I used orange)

1/8c olive oil

1T vinegar

2tsp sugar

1 jalapeño - chopped

2 cloves garlic - minced

1T dried cilantro

Combine all ingredients in a large saucepan. Bring to a low boil, stirring occassionally. Cook until reaches desired consistency. I cooked mine for about 2 hours. 

This makes around 2 quarts - more or less depending on how juicy the tomatoes are & how much you cook it down! You can process in canning jars or let cool & keep in the fridge! 

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Beef Tomato Mac

Quick, easy and family friendly! This was great and made a ton so we have plenty of leftovers for tomorrow! You could get crazy and throw in a couple handfuls of corn or green beans!! 

Beef Tomato Mac

1lb ground beef

2C elbow macaroni

1 can condensed tomato soup

1C shredded cheddar cheese

1/2C ricotta cheese

1/4C milk

Preheat the oven to 350*. In a large skillet brown the ground beef. Meanwhile cook the macaroni according to package directions. Once the beef is cooked drain the excess grease and stir in the tomato soup, cheddar, ricotta and milk. Cook over low heat, stirring occasionally, until the cheeses are melted and everything is combined. Stir in the cooked macaroni. Pour into a greased 9x13 baking dish. Bake, uncovered, for 30 minutes. Let sit 5 minutes before serving. 

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Fajita Chowder

Summer is over. Officially. And I'm sure you have all noticed my summer blog absence. But I'm back! This is my favorite time of year to cook - I love being able to use the stove and oven with out dying of heat stroke! I don't know about you but we pretty much live on hamburgers and hot dogs all summer long! 

I just kind of threw this chowder together and it turned out fantastic! Even the girls inhaled it! It doesn't have to high of heat level so if you like spicy , stir in some jalapenos and be heavy handed with the hot sauce when garnishing! 

Fajita Chowder

2 boneless skinless chicken breast - cooked & chopped

1 can black beans - drained and rinsed

1 (4oz) can chopped green chilies

1 can corn - drained

2 large russet potatoes - peeled & chopped

2 C chicken broth

1 packet fajita seasoning

1 pint half & half

8oz pepper jack cheese - shredded or cubed

tortilla chips, sour cream, shredded cheddar, dried cilantro, hot sauce for garnish

In a large stock pot add the chicken, black beans, green chilies, corn, and potatoes. Sprinkle with the fajita seasoning. Stir in the chicken broth and bring to a boil. Cover and simmer for 20 minutes or until the potatoes are tender. Stir in the half & half and pepper jack cheese. Simmer, stirring occassionally, until heated through and the cheese is melted. 

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Beef & Bean Burritos with Anaheim Pepper Queso

Holy.Mother.Of.God. This was sooooooooo good!!!!!! Crispy,cheesy, spicy!!!! Get some margaritas & make this. Now. I ate 2 of them. 2 delicious burritos smothered in creamy Queso. Queso is a gift from above. I can never find the white American cheese in anything but slices! But if you do find a block, I'd say use about a cup shredded.

Beef & Bean Burritos

1lb ground beef

1T garlic powder

2T tomato paste

1 can black beans, drained & rinsed

1C corn

1/4C beef broth

1/2tsp cumin

1/2tsp oregano

1 1/2tsp chili powder

1/8tsp cayenne pepper

1tsp brown sugar

2C shredded pepper jack cheese

6 flour tortillas (make your own!!)

Dried cilantro for garnish

In a large skillet, brown the ground beef. Stir in the garlic powder and tomato paste. Cook for 30 seconds. Add the black beans, corn, spices & brown sugar. Stir in the beef broth and simmer for 15 minutes. Place 1/4c of the meat mixture on a tortilla. Sprinkle with cheese. Fold the sides in and roll up. Place seam side down in a baking dish sprayed with cooking spray. Repeat with remaining tortillas. Lightly spray the tops with cooking spray. Bake at 400* for 25-30 mins or until golden and crispy.

Anaheim Pepper Queso 

3 Anaheim peppers - roasted, peeled,seeds removed & finely chopped

2 jalapeño peppers - roasted, peeled & finely chopped

2T butter

3/4C milk

12 slices white American cheese

2T sour cream

In a small sauce pan melt the butter. Add the peppers and sauté for 2 minutes. Stir in the milk, then the cheese. Over medium heat, continue stirring until the cheese melts and the sauce thickens. Remove from heat & stir in the sour cream. Serve over the burritos.

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Blueberry Cooffins? Muffkies?

I saw this recipe floating around Pinterest and decided to give a shot - it seemed like a simple, girls could help recipe. And it was! I'm not sure if I like them though - they seem to have an identity crisis. Are they cookies? Are they muffins? Marley, however has looked passed this, and is currently on her 3rd cookie. Or muffin. I bet if you like cookies and you like muffins, you'll like these!

Blueberry Cooffins

1 stick butter - softened

1/2c packed brown sugar

4oz cream cheese - softened

2 eggs

2 boxes Jiffy Blueberry Muffin Mix

1c white chocolate chips

In a large mixing bowl cream together the butter, cream cheese and brown sugar. Mix in the eggs one at a time. Mix in the muffin mix. Stir in the chips. Chill the dough for 2 hours.

Preheat the oven to 325*. Drop the dough by the rounded tablespoon on a greased cookie sheet. Bake for 14-15 minutes. 

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Chili Mac

This is what I call a "Daddy Dinner". It's something that I can quickly prepare ahead of time and he can just throw in the oven for supper while I'm at work, because while my wonderful husband has many great qualities - the cooking is best left for me to do!! It smelled amazing while I was putting it together and everyone loved it!! 

Chili Mac

1lb ground beef

2T chili powder

1tsp cumin

1T dried cilantro

1 small can chopped green chiles 

1 can red kidney beans - drained and rinsed

1 can tomato sauce

8oz small shaped pasta (I used small shells)

2C shredded cheddar cheese

Preheat the oven to 350*. In a large skillet brown the ground beef. Stir in the chili powder, cumin, cilantro. Add the green chiles, kidney beans and tomato sauce. While the beef is cooking, cook and drain the pasta. Stir the pasta into beef mixture. Pour into a greased casserole dish. Sprinkle with the cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through and cheese is melted and bubbly.

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Bacon Asparagus Alfredo

Holy.freaking.yum. Not healthy. Not even close to being healthy. But it was so rich and creamy and delicious!!!! 

Bacon and Asparagus Alfredo

6 slices bacon

1 bunch asparagus - trimmed and chopped

1stick butter

4oz cream cheese

1 quart heavy cream

1C parmesan cheese

1T garlic powder.

16oz bow-tie pasta

In a large skillet fry the bacon. Remove the bacon and set aside. Drain all but 1T of the grease. Add the  asparagus and cook over medium high heat, stirring occasionally for 5 minutes. Add the stick of butter, cream cheese and heavy cream. Over medium low, stir occasionally until every thing is melted and combined. Stir in the parmesan cheese, garlic powder and crumbled bacon. Stir until cheese is melted. Toss with the pasta. 

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Macaroni Tuna Salad

What a quick and easy salad to throw together! Perfect for summer and all those picnics and BBQ's! My girls loved this. And with some fresh cut fruit, it's a great toddler friendly lunch! 

Macaroni Tuna  Salad

16oz mini pasta shells - cooked and chilled

2 cans tuna - drained

6 hard boiled eggs - chopped

4 carrots - peeled and chopped into bite size pieces

8oz cheddar cheese - cubed

1/4 C relish (I used dill, you could use sweet)

1 1/2C Miracle Whip

2T yellow mustard

Mix all the ingredients together in a large bowl until well combined. Add more Miracle Whip to make it as creamy as you'd like. Chill until ready to serve. The longer it sits in the fridge before eating the better! 

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Chili Lime Chicken

This is a great, simple marinade. You can easily adjust the spice to make it as spicy as you want it! I cooked mine in a skillet on the stove but it would be great on the grill too!

Chili Lime Chicken

2tsp chili powder

2tsp packed brown sugar

2tsp lime juice

1/2tsp garlic powder

1/4tsp cayenne pepper (more or less, depending on how spicy you like things!)

2tsp olive oil

4 boneless skinless chicken breasts

In a large bowl whisk together everything but the chicken. Once mixed, add the chicken and marinate for at least 2 hours, up to 24 hours. Heat a large non stick skillet to medium high heat. Add the chicken and cook until cooked through, about 10 minutes on each side. 

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Cheeseburger Egg Rolls and Mozzarella Sticks

Healthy? Nope! Delicious? Yep! They take a little time to construct but it's worth it! They could be made healthier if you bake them in the oven...I'd spray them with a little non stick cooking spray and do 375* for 15mins our until golden brown. 

Cheeseburger Egg Rolls

1lb ground beef

4 strips bacon - cooked and crumbled

4oz Velveeta - cubed

1/4C dill pickle relish

*you could also add chopped onion, tomato, ect!

egg roll wrappers - how many will depend on how full you make your wrappers! I did a big spoonful and got 8 egg rolls out of the meat mixture.

In a large skillet brown the ground beef. Add the bacon, Velveeta and relish. Cook on low and stir occasionally, until the Velveeta is melted.  Dip your finger is some water and wet all the edges of the egg roll wrapper. Add your filling towards the bottom of wrapper (have it turned so it looks like a diamond) and bring ring the bottom up and roll it once. Bring the sides in and finish rolling. Fry in vegetable oil, about 2 minutes on each side. 

Mozzarella Sticks (sooooooo easy)

string cheese

egg roll wrappers

Place the string cheese on the wrapper and fold the same way as your cheeseburger egg rolls. Fry in vegetable oil, about 2 minutes on each side.

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Simply Great Chicken and Arkansas Green Beans

Awww my pooooor neglected blog!! I'm just not trying that many new recipes lately - which is odd for us! And I've had several duds, also doesn't happen very often, thankfully!!!

This chicken was amazing. Beyond simple and the flavor was sooo great - tasted almost candy coated! My little girls inhaled it! The green beans were good to and I just threw them in to cook along with the chicken. 

Simply Great Chicken

4 boneless skinless chicken breast

1 package Italian dressing mix

1/2C packed brown sugar

Mix the dressing mix and brown sugar together. Coat the chicken with the mixture. Place in a greased baking dish (I wrapped mine in foil and then sprayed with cooking spray, the sugar can get pretty messy!). Bake at 350* for 30 minutes or until the chicken is cooked through.

Arkansas Green Beans 

2lbs green beans

12 slices bacon - cooked/crumbled

2/3C brown sugar

1/4C butter melted

7tsp soy sauce

1 1/2tsp garlic powder

Put the green beans and bacon in a greased baking dish. Mix together the remaining ingredients and pour over the beans and bacon. Bake at 350* for 45 minutes. 

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Honey Lime Chicken Enchiladas

One of my favorite combinations is spicy/sweet. This was the perfect balance of that! So good! And a great way to use up leftover cooked chicken, if you have have some. We scarfed these down! A splash of hot sauce on top was the perfect touch!

Honey Lime Chicken Enchiladas

1/3C honey
1/4C lime juice
1T chili powder
2 large garlic cloves - minced
3 chicken breast - cooked & shredded
12 small flour tortillas
2C shredded colby jack cheese
1 (14oz) can green enchilada sauce
1C heavy cream

Preheat the oven to 350*. In a large bowl combine the honey, lime juice, chili powder and garlic. Stir in the chicken. In a small bowl combine the enchilada sauce and heavy cream. Ladle a small amount of the sauce mixture into the bottom of a 9x13 glass baking dish. Evenly distribute the chicken onto the tortillas. Sprinkle 1C of cheese evenly over top. Roll up and place seam side down in the baking dish. Pour the remaining sauce mixture over the enchiladas. Sprinkle with the remaining cheese. Bake for about 30 minutes - or until cheese is melted and sauce is bubbly.

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Taco Bake

This is sooooooo good! It's one of those simple, quick recipes that the whole family will love.


Taco Bake

1lb ground beef
1pkg taco seasoning
1 can tomato sauce
8oz sour cream
2C shredded cheddar
1 pkg crescent rolls
1 large bag Doritos - crushed

In a large skillet brown the ground beef. Stir in the tomato sauce and taco seasoning, simmer for 10 minutes. Preheat the oven to 350*. Grease a 9x13 glass baking dish. Flatten the crescent rolls onto the bottom of the dish forming a crust. Bake for 10 minutes. Take the crust out of the oven and pour the meat mixture on top. Spread the sour cream on top of the meat. Sprinkle with 1 1/2 cups of the cheese. Bake for another 10 minutes. Remove and sprinkle the chips and the remaining cheese on top. Bake for 5 more minutes.

We served it with our favorite taco toppings - lettuce and taco sauce!

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Sticky Honey Soy Pork Chops & Carrot Orzo

So my family doesn't like pork chops. We'll eat them, and I fix them occasionally for a little variety but they are not in our Top 5 Meats. So these weren't our favorite. They weren't gross, just mediocre as my wonderful husband put it :-) This marinade would be great with chicken though and if you like pork chops then you'll probably really like this! Plus it's super quick and easy!

The side dish was great. Easy to make, the carrots gave it a nice crunch, and would be delicious hot or cold. We just had leftovers of it today and it was still good and I'm not a fan of leftovers!

Sticky Honey Soy Pork Chops

4 pork chops
3/4C soy sauce
1/2C honey
1tsp ginger
1T garlic powder
1T Sriracha (more/less to your tastes)
2T lemon juice

Combine everything but the pork chops in a large plastic baggie. Mix well. Add the pork chops. Close the bag and marinade for up to 2 hours. Heat a large skillet to medium high heat. Add the pork chops and fry until cooked through, occasionally basting with the leftover marinade.


Carrot Orzo

2C finely chopped carrots
3 1/2C chicken broth
3T butter
2C uncooked orzo pasta
2 garlic cloves, minced
1C Parmesan cheese
2T dried parsley

In a large sauce pan melt the butter. Add the garlic and the carrots and sauté for 5 minutes. Add the orzo. Stir and cook for 2 minutes. Slowly stir in the broth. Bring to a boil and then drop to a simmer and cover. Stir occasionally until orzo is cooked and liquid is absorbed, about 15-20 minutes. Stir in the parsley and parmesan cheese.

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Sour Cream Noodle Bake

Last night's supper was a disaster. Horrible. When that happens the next night I like to make a guaranteed comfort dish. This fit the bill perfectly!!! Quick to make, simple and delicious! I used a large curd cottage cheese and my 3 year old was over the moon because supper had marshmallows in it! We didn't tell her any different and she had 2 helpings! I got this recipe from the Pioneer Woman (www.thepioneerwoman.com) check her out - she has great recipes!


Sour Cream Noodle Bake

1lb ground beef
1T chili powder
1T garlic salt
8oz egg noodles
1 can tomato sauce
1/2C sour cream
1 1/4C cottage cheese
2C shredded cheddar

In a large skillet brown the hamburger. Stir in the chili powder and garlic salt. Meanwhile cook the egg noodles according to package directions. Add the tomato sauce to the hamburger and simmer for 10 minutes. Mix together the sour cream and the cottage cheese. Stir in the egg noodles. In a greased casserole layer the noodle mixture, meat mixture, and cheese. Repeat. Bake in a 350* oven until cheese is melted and bubbly.

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Slow Cooker Mexican Pulled Pork Tacos

These were sooooooo goood that I had to put them on the blog as soon as we got done eating! Slow cooker meals are the best and this one is super simple! The meat was full of flavor and so juicy and tender. Top with your favorite taco toppings and you are set!


Slow Cooker Mexican Pulled Pork Tacos

1lb pork tenderloin
1 can tomato sauce
1T chili powder
1T ground cumin
1T brown sugar
1T dried cilantro
1T garlic powder
1/2tsp cayenne pepper (more if you like spicy!)
2 chicken bullion cubes
taco shells
taco toppings

Place your pork tenderloin into the slow cooker. In a small bowl mix together the chili powder, cumin, brown sugar, cilantro and garlic powder. Sprinkle all over the tenderloin. Pour the tomato sauce on top. Cover and cook on low for 6 hours. Remove the tenderloin and shred with a fork. Add the meat back to the slow cooker. Stir in 1/2 cup of water and the chicken bullion cubes. Cover and cook on low for 2 hours.

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Stuffed French Toast Rolls

I saw these little things on a website called Pinterest...ever heard of it? Anyone remember life before Pinterest?

My girls devoured these...and why not - sugary sweet and easy to eat! So simple to make the possibilities are endless!!! We did cream cheese and strawberry jam. Peanut butter would be good, Nutella would be good as would your favorite jam or jelly. See - endless possibilities!


Stuffed French Toast Rolls

4 slices of bread - crusts removed
strawberry jam
softened cream cheese
1 egg
1T milk
pinch of cinnamon
1tsp sugar

Using a rolling pin flatten the bread. Spread half of a slice with cream cheese and the other half with strawberry jam. Roll up. In a bowl whisk together the egg, milk and cinnamon. Heat a skillet to medium high heat and spray with nonstick cooking spray. Dip the bread rolls in the egg mixture and place in the skillet seam side down. Cook for 30 seconds -1 minute on each side, until nice and golden brown. Sprinkle with the sugar.

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Roasted Red Pepper Pasta

Yuuuuuuummmmmm. I love pasta and I love roasted red peppers. This sauce is quick and easy and has great flavor. Plus it's a great way to sneak veggies into your kids. Marley SWEARS she doesn't like red peppers. We always make her try them if it's in a dish, she takes a bite and spits it out. She LOVED this and ate 2 servings! The red-orange color of the sauce gives it a spaghetti-o look that they will love! You could cheat and use a jar of drained roasted red peppers but it's so much cheaper to just make them yourself!

Roasted Red Pepper Pasta

4 red bell peppers
2T olive oil
1/2 medium onion - finely chopped
2 cloves garlic - minced
1/2C heavy cream
1T dried parsley
1C grated parmesan cheese
1lb pasta - you could use whatever but I would suggest something with lines or ridges to hold the sauce!

Roast the peppers (foil lined baking sheet, olive oil, salt/pepper, high temp) and place in a glass bowl and cover with plastic wrap. When the peppers have cooled, remove the skin, stems, and seeds. Chop into large pieces.

Cook the pasta according to package directions.

In a skillet heat the olive oil. Sauté the onion and garlic until golden and tender. Place in a food processor with the red peppers. Puree until smooth. Pour back into the skillet. Over medium heat slowly stir in the heavy cream. Simmer for 10 minutes and stir in the parsley and parmesan cheese. Toss with the pasta.

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Poblanos Stuffed with Cheddar and Chicken

I love poblano peppers. Love them. They aren't that expensive and have a wonderful, mild flavor. Even the girls liked these! Leftover stuffing would be great in tacos or burritos as well.


Poblanos Stuffed with Cheddar and Chicken

4 large poblano peppers
1 can crushed tomatoes
1 clove garlic - chopped
1tsp dried oregano
1tsp ground cumin
pinch of cinnamon (really, do it.)
2C cooked, shredded chicken
1/2C cooked rice
1/2C black beans
2C shredded cheddar

Preheat the oven to 425*. Line a baking sheet with foil. Coat the peppers with some olive oil and salt/pepper. Roast in the oven 15-20 minutes, turning halfway. Place the peppers in a glass bowl and cover with plastic wrap and let cool. Once they are cool enough to handle, peel the skins and make a slit from the stem to the tip to make an opening. Remove the seeds and membranes.

In a large skillet add the crushed tomatoes, garlic, oregano, cumin and cinnamon. Bring to a boil and then let simmer 10 minutes. Add the chicken, rice and black beans. Mix well. Stir in 1 cup of the cheese. Spoon the filling into the peppers. Sprinkle with the remaining cheese. Place on a baking sheet and cook in the oven until the cheese is nice and melted. Serve with salsa/sour cream and cilantro.

1

Sloppy Joe Grilled Cheese

Thanks to Pinterest you can't just make a grilled cheese anymore. I think I have ten different versions of a grilled cheese pinned to try. This was attempt uno. And it was great. Sloppy Joe...slop, Sloppy Joe...You could use bread slices but I really liked the hamburger bun inverted, made for a nice thick chewy Sloppy Joe holder!


Sloppy Joe Grilled Cheese

1lb ground beef
2T chili powder
2T brown sugar
1 beef bullion cube
2T yellow mustard
1C tomato sauce
potato chips - use your favorite
2C shredded cheddar
6 hamburger buns - splurge and get the good deli style ones

Brown the ground beef. Stir in the chili powder, brown sugar, beef bullion cube, mustard and tomato sauce. Bring to a boil. Cover and simmer 15 minutes. Orrrrrr use a can of Manwhich if you like that kind of stuff :-)

Butter the inside of the hamburger buns. To assemble, layer cheese, meat, chips and more cheese. Cook in large skillet over medium high heat. Flipping (carefully and slowly, it's messy!) when the buttered side of the bun is nice and golden!

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Sloppy Joe Casserole

This was a huge hit in our house!! Super quick and easy to make, and ingredients that I always have laying around. Do you watch (you don't have to admit it) Honey Boo Boo? I had to laugh at myself when I was mixing together noodles and ketchup ala Mama June! The picture is actually from what we had for leftovers today...the girls enjoyed it just as much for lunch as they did for supper the other night!


Sloppy Joe Casserole

1lb ground beef
8oz uncooked egg noodles
2C ketchup
1/4C yellow mustard
2T brown sugar
1T chili powder
1C crushed potato chips
1C shredded cheddar

In a large skillet brown the ground beef. Meanwhile, cook the noodles according to package directions. Once the hamburger is cooked stir in the ketchup, mustard, brown sugar and chili powder. Simmer for 10 minutes. Stir the drained noodles into the hamburger mixture. Pour into a greased casserole dish. Sprinkle with crushed chips and cheese. Bake in a 350* oven until the cheese is melted and bubbly, about 10-15 minutes.

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Pretzel Chicken with Mustard Cheddar Sauce

This was awesome. So good!!! Pretty quick and easy too. The chicken was juicy and crispy and the sauce perfect on top - cheesy and just a nice little kick from the mustard. The dish goes perfect with an ice cold beer! I served it with some roasted new potatoes and asparagus tossed with olive oil, garlic and italian seasoning. Marley ate just the cheese sauce. With her finger so I guess you could call this kid friendly!


Pretzel Chicken with Mustard Cheddar Sauce

2 boneless skinless chicken breast
6oz salted pretzels
2 eggs
vegetable oil
1T butter
1T flour
1C milk
1T spicy mustard (I used a deli style horseradish mustard)
2C shredded cheddar cheese
parsley for garnish

Butterfly the chicken breast, making a total of 4 chicken pieces (or just buy thin cutlets). Pound out the chicken pieces until they are thin. Put the pretzels into a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish. In another shallow dish beat the eggs. In a large skillet heat the oil. Dip the chicken in the egg, then the pretzel crumbs and repeat. Place the chicken in the hot oil and cook until chicken is cooked through - about 5 minutes on each side.
In a saucepan, melt the butter. Whisk in the flour and cook for one minute. Whisk in the milk and mustard. Cook over medium heat until thickened. Stir in the cheddar cheese. Serve the chicken with the cheese sauce on top. Sprinkle with parsley.

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Bang Bang Chicken & Mexican Sour Cream Rice

Hello poor neglected blog readers. We having been eating a lot of pb&j lately - when Daddy travels, Mommy doesn't cook!

I couldn't resist a recipe called Bang Bang Chicken. It's an awesome name. The chicken is great too - nice and crispy! And I loved the sauce!! The rice dish was AWESOME. It's nice and spicy without being super hot and it's rich and creamy. And so super easy to make!

Bang Bang Chicken
4 boneless skinless chicken breast
1C milk
3/4c flour
1/2c cornstarch
1 egg
1T hot sauce (more or less for your tastes)
1T garlic powder
1T smoked paprika
panko breadcrumbs
oil for frying

For sauce:
1/2c mayo
1/4c sweet chili sauce
1t hot sauce
2T honey

In a medium bowl mix the flour, cornstarch, garlic powder and paprika. Add the hot sauce, egg, and milk to the dry ingredients. Whisk until smooth. Add the chicken to the bowl. once coated with batter, coat in the Panko breadcrumbs. Heat the oil in a large skillet. Fry the chicken on both sides until cooked through. In a small bowl, mix together the ingredients for the sauce. Serve the sauce over the chicken.
*if your chicken is really thick, brown on both sides and place on a baking sheet in a 325* to finish cooking through.


Mexican Sour Cream Rice
1C uncooked rice
1 can chicken broth
1C sour cream
4oz can chopped green chilies
2C shredded pepper jack cheese
1 1/2c corn
2T dried cilantro

In a large sauce pan bring the rice and the chicken stock to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Preheat the oven to 350*. Mix together the rice, sour cream, green chilies, corn, 1 cup of the cheese, and the cilantro. Pour into a greased baking dish. Top with the remaining cheese. Bake uncovered, for 30 minutes or until cheese is melted and bubbly.

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Cajun Chicken Pasta

This was AWESOME!! Loved it. And it makes a ton - it fed myself, my husband, my Marine brother and the girls with just enough left for Dustin to take to work tomorrow! It's creamy, has a bit of spice, but not to much, and comes together so quick and easy. Yum, yum, yum! It does require some time to marinate the chicken - don't forget - like I always do!!

Cajun Chicken Pasta

Chicken
1/4c olive oil
1/4c ranch dressing
1 1/2T Worcestershire sauce
1T Cajun seasoning
1tsp lemon juice
1tsp vinegar
1tsp sugar
1 boneless skinless chicken breast
1 green bell pepper - chopped
1T vegetable oil

Combine everything but the chicken and pepper in a medium bowl. Add the chicken, toss to coat. Cover and refrigerate at least 2 hours. Heat the oil in a a large skillet. Add the chicken and cook on each side until golden brown and almost cooked through, about 7-10 minutes on each side. Remove the chicken and set aside. Add the peppers to the oil. While the peppers are cooking slice and chop the chicken into bite sized pieces. Add the chicken back to the skillet and finish cooking through. Remove the chicken and set aside.

Pasta
16oz penne pasta
2 1/2c heavy whipping cream
1T garlic powder
2tsp cajun seasoning
1/4c butter
2T flour
1/2c grated parmesan cheese

Cook the pasta according to package directions.
In the same skillet you cooked the chicken, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Add the garlic, cajun seasoning, and whipping cream. Cook on medium low until thickened, about 15 minutes. Stir in the parmesan cheese. Add the pasta to the sauce and stir to coat well. Add the chicken and peppers on top of the pasta.

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Pizza Chicken and Green Bean Casserole

Yummmmm!!!!!! This was the perfect week day meal! Easy, quick, and made with ingredients that we usually all have on hand! And both girls finished their green beans! It's a miracle!! I loved the chicken - it had great flavor and was really juicy. And you could easily add your favorite pizza toppings!


Pizza Chicken

4 boneless skinless chicken breast
4T pizza sauce
24 slices pepperoni
2T olive oil
4 thin green pepper slices
4T sliced black olives
1C shredded mozzarella

Season the chicken (I used garlic powder and Italian seasoning). Heat 1T of oil in a large skillet. Cook the chicken until golden brown, about 5-10 minutes on each side. Remove the chicken and set aside. Add the remaining oil and sauté the green pepper slices (and other veggies if you are using them, mushrooms, onions, ect) until crisp tender. Place the chicken on a baking sheet. Add 1T pizza sauce to each chicken breast. Top each with 6 pepperoni slices, a pepper ring and 1T black olives. Top with 1/4C cheese. Bake in a 425* oven until the cheese is melted and chicken is cooked through.

Green Bean Casserole

2T butter
2T flour
1tsp salt
1tsp sugar
1T garlic powder
1tsp crushed red pepper flake
1C sour cream
2 cans green beans - drained
1 1/2C shredded cheddar
1/2C ritz cracker crumbs
1T melted butter

Preheat the oven to to 350*. Melt 2T butter in a large skillet. Stir in the flour. Stir in the salt, sugar, garlic powder and crushed red pepper flakes. Add the sour cream. Whisk in the sour cream until smooth. Add the green beans. Stir to coat. Transfer the mixture to a greased casserole dish. Sprinkle the shredded cheese on top. In a small bowl toss together the melted butter and cracker crumbs. Sprinkle on top of the cheese. Bake for 30 minutes.

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Green Pizza

I loved this pizza! However getting my husband and kids to eat a pizza with only veggies, especially broccoli, took some convincing! They ended up liking i though - of course we had to dip it in ranch dressing! You could easily add any other green veggies that you love - green onions, green peppers, arugula...


Green Pizza

1 prepared pizza crust (I like the Betty Crocker mix)
2C chopped broccoli
1 zucchini - thinly sliced
2T olive oil
1T garlic powder
1tsp crushed red pepper flake
1/4c prepared pesto
1/4C ranch dressing
2C shredded mozzarella cheese

In a large skillet heat the olive oil. Add the broccoli and zucchini. Sauté until crisp tender. Spread the pesto and ranch dressing on the crust. Sprinkle with the garlic powder and crushed red pepper. Spread the veggies over the the sauce. Sprinkle with the cheese. Bake in a 425* oven until crust is golden brown and cheese is melted, about 10-15 minutes.

**When I make a pizza crust I always add some seasonings like garlic powder, oregano, basil, ect to the mix. It makes a world of difference! A nice extra layer of flavor.

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Chipotle Chicken Salad

Healthy! Yahoo for us! I actually really love salads. And so does Marley, but Dustin isn't a huge fan. However, he did like this one! It's very quick and easy to make too. You could easily throw in your favorite salad veggies. And some fried tortilla strips on top would be awesome!

Chipotle Chicken Salad

Dressing:
2T dried cilantro
1 1/2C ranch dressing
1T minced chipotle in adobo
1tsp cumin
1tsp chili powder
2T lime juice

Salad:
4C shredded romaine lettuce
2C chopped cooked chicken (I seasoned mine with chili powder, cumin and season salt)
1 can black beans - drained and rinsed
1 can corn - drained
1C shredded co-jack cheese

Combine all of the dressing ingredients. Chill until serving.
Combine all of the salad ingredients. Drizzle dressing on top.

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Broccoli, Bacon & Cheddar Chowder

Perfect for a cold winter day! Creamy, cheesy and it has enough veggies in it to counter act the bacon. Marley ate 3 bowls! Which is unheard of in this house. We are lucky if she cleans her plate once, let alone 2 times after that!!


Broccoli, Bacon & Cheddar Chowder

8 slices bacon - cooked and crumbled
2T butter
1 onion - finely chopped
2T flour
2C milk
1C heavy cream
2C chicken broth
4oz cream cheese - cubed
1tsp cayenne pepper (less if you don't like spicy!)
2 medium russet potatoes - peeled and chopped
2 carrots - peeled and chopped
3C broccoli florets
2C shredded cheddar

In a large pot, melt the butter. Add the onion and sauté until softened, about 6 minutes.
Sprinkle with the flour, stir and cook for 2 minutes. Gradually whisk in the milk, heavy cream, chicken broth and cayenne pepper. Bring to a simmer, stirring constantly. Add the cream cheese. Stir until smooth and creamy. Add the potatoes and carrots. Simmer, until the potatoes are tender, about 30 minutes. In the last 10 minutes of cooking, add the broccoli. Add the cheddar, a little at a time, stirring constantly. Do not let this soup ( or any cream soups!) boil! Serve with bacon sprinkled on top.

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Potato and Cauliflower Burritos

Sounds weird right?! But they were really good! And it's healthy! Perfect for those first few days when you are trying to keep your weight loss resolution! Black beans and or corn would be a great addition. They do have a bit of a kick but you can adjust that by using less chipotle.

Potato and Cauliflower Burritos

15oz can fire roasted tomatoes
1 can green chilies
1 chipotle in adobo
2 cloves garlic
1/2tsp dried oregano
3C cauliflower florets
1 medium russet potato - peeled and chopped
1C cooked rice
1C grated Monterey Jack cheese
6 flour tortillas

Pulse tomatoes, chipotle chile, green chilies, and garlic in food processor until smooth. In a large saucepan add the tomato mixture, oregano, cauliflower, and potato. Cover and bring to a boil. Boil 30 minutes, or until potatoes are tender, removing lid for the last 10 minutes. Layer rice, cheese and potato mixture on a tortilla. Serve with your favorite burrito toppings.

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