White Chicken Chili

This weekend I was swapping recipes with my sister-in-law and we started on white chicken chili… I’ve had this recipe on my list for months but haven’t made it until last night.

If you know how to run a can opener, garlic press, and a cheese grater… this is all for you.  It was so simple.

Now I used, mild chunky salsa from Newman’s Own and I used Hot Pepper Jack Cheese (Lynn Dairy).  The Hot Pepper Jack cheese made the soup hot, but a good hot for me… you know… you keep going back for more.  If you don’t want it hot, use a mild pepper jack or use plain monterey jack cheese.

I also took 1/2 of my leftovers and put it in the freezer for a rainy day.  (It does make a huge pot.) 

White Chicken Chili

• 1 32-ounce box chicken stock
• 3 cans white beans, left undrained
• 5 cups cooked chicken (rotisserie or boiled)
• 1 16-ounce jar salsa
• 1 8-ounce block pepper jack cheese, grated
• 2 teaspoon ground cumin
• 2 cloves garlic, minced
• back or white pepper to taste
• 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
• sour cream, for garnish

Place all ingredients except the corn chips in a crockpot.  Cook on high until the cheese is melted.

Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken.  Garnish with more chips, cheese and/or sour cream and serve.

Hungry Girl

I think I have confessed this before… but… I am a HUGE Rachael Ray fan.  I record all her shows!  If you were to come to my house and look at my TIVO it would be plump full of Rachael Ray… and few other cooking shows… oh and some Cops and Man vs. Wild for my husband. 

Anyway on Rachael Ray she has had this lady on a few times known as Hungry Girl.  She teaches you how to eat the things you love but in a healthy way!

My sister came over for the day a couple of Fridays ago and I was showing her the website for Hungry Girl.  My sister is doing a low-carb thing… so she was googling some sites and recipes.  We decided to make the following two recipes:

Chicken Strips  So good!!  I even ate my leftovers – and we are not leftover kind of people.  I made a salad and tossed some of the left over chicken strips on it!  I threw a few in the food processor with some veggies for the baby… she gobbled it right up!

Peanut Butter Yup  Speechless!!  Okay, so ours were um… way bigger then the picture – but they were so yummy!  I forget how much I love peanut butter!  I have made these a few times since my sister was here!  Such a yummy snack to eat when the baby is napping!!

Go make yourself a Hungry Girl meal!  She has a bunch of recipes that will make you hungry on the spot.  She also has enough deserts to make a girl’s head spin! 

Stuffed Chicken w/ Roasted Tomatoes

We were suppose to deliver cookies to my in-laws last night, but I really didn’t want to make the drive to their house (45 minutes).  We schemed up a plan and it worked… have them come to OUR house and we’ll feed them supper!  : ) 

Here is what I made them and it was delish!  I even bought fresh bread and had olive oil, balsamic, and fresh pepper for dipping.  That was a little too fancy for Jesse’s Dad, but he did try one piece and then wanted the butter.

Oh, and this meal could not have been easier!!  And not a lot of dishes… and I don’t have a dishwasher, so I am all about less dishes!

Chicken Breasts Stuffed w/ Spinach & Ricotta

• 4 bone-in chicken breasts  (I used 4 thighs and 2 breasts)
• 1pk (10 ounces) frozen chopped spinach thawed
• 1/2 cup ricotta cheese
• 2 cloves garlic finely minced
• ground pepper
• salt

Preheat oven to 425.  Drain thawed spinach; transfer to a large bowl.  Add ricotta cheese, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine.  Stuff chicken with filling (under the skin); season chicken generously with salt and pepper.  (I drizzled olive oil to crisp and darken the skin.)  Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes.

Roasted Plum Tomatoes

• 8 plum tomatoes (I used Roma)
• 1T olive oil
• 1/4t dried thyme
• 1/2t salt
• 1/4t pepper

Preheat oven to 425.  Halve each tomato lengthwise.  Transfer to a rimmed baking sheet; toss with olive oil, thyme, salt and pepper until coated.  Arrange in a single layer, cut sides up.  Bake until soft, about 30 minutes.

You can cook the tomatoes on the same pan as the chicken.  I did not because the thought of chicken juices running into my tomatoes kind of grossed me out. 

Everyday Food; Issue 18; December 2004

Chicken Parm Salad Subs

I love myself a mean sandwich!  We have this really cute little shop here in town (that I just tried about 2 months ago) and they make killer sandwiches!!  I actually had one of their sandwiches late last week and ever since I have been on a sandwich kick.

I made these sandwiches last night and they are so good!!  These will definitely be on the top of my sandwich list!

• 1/3 cup vegetable stock (I used chicken stock)
• 1 cup packed basil leaves
• A handful fresh flat-leaf parsley
• A handful fresh mint leaves (I didn’t use because I couldn’t find any)
• 1 large clove garlic, peeled
• Kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil
• 4 ripe plum tomatoes, seeded and chopped
• 1 small red onion or 1/2 medium onion, chopped
• 1 rotisserie chicken
• Freshly ground black pepper
• 2 sesame sub rolls, split

Combine vegetable stock with herbs in food processor.  Finely chop the garlic then mash into a paste with some salt using the flat side of your knife.  Add the paste to the herbs along with the Parmigiano-Reggiano.  Turn processor on and stream in the extra-virgin olive oil.  Transfer the basil dressing to a bowl and add the tomatoes and onions.  Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups.  Add the chicken to the bowl and season with black pepper.  Toss the salad and adjust the seasonings.  Fill sub rolls with the chicken salad and serve!

FoodNetwork.com ~ 30 Minute Meals

Bruchetta

I modified this recipe from the Rachael Ray Show to my taste buds.  I tried it out on my in-laws and they gobbled them up in seconds!  This was actually one of the first times I was in the kitchen cooking since I had the baby!!

• 1 loaf French bread
• 3 ripe avocados
• Juice of 1 lemon
• 1 large clove garlic, mashed into paste
• 2 pints grape tomatoes, chopped
• 1/2 red onion, chopped
• fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• Salt and Pepper

Slice up the French bread into slices.  Toast the slices in the oven until golden and crisp.

Mix together the tomatoes, red onion, basil, EVOO, and salt & pepper to taste.  Set aside.

In a food processor mix together the avocadoes, lemon juice, and garlic.  Process until smooth.

Top the toasted bread with the avocado mixture and then top the avocado with the tomato mixture!

Pesto-Presto Italian Flag Chicken

I have really been slacking on my cooking and this week I finally decided to get back into the swing of things and make real food this week.  I even went to the real grocery store!!  It was an exciting Sunday for me!

I have 2 new recipes to try this week and the first one was a mega hit!  It was so good that Jesse even said, this is one of your top meals!  A wife loves to hear that!  : )

The original recipe has you make your own pesto – but I cheated and bought the already made pesto which I found near the spaghetti sauce.  So here is my cheater version of the recipe…

Pesto-Presto Italian Flag Chicken

• 1 small jar of pre-made pesto (I used about 1/2 the jar)
• 1 block soft garlic and herb cheese (mine was actually goat cheese)
• Parmigiano Reggiano Cheese – grated, about a handful
• Extra Virgin Olive Oil – for drizzling
• Salt and ground black pepper
• 4 boneless, skinless chicken breasts
• 2 large tomatoes, thinly sliced

Preheat oven to 450 degrees.

In a mixing bowl, combine the presto and the soft cheese until smooth and creamy.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet.  Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breasts.  Fold the flap over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast.  Season with some salt and pepper, drizzle with EVOO and sprinkle the Parmigiano Reggiano over top.

Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Rachael Ray Show

Pioneer Woman's Spreads

For the last couple weeks, possibly even months, I can't seem to get enough sugar/chocolate into my system. I could eat sweets non-stop!

The other day I asked Jesse to bring me home a Twix candy bar. I couldn't take it anymore - I just needed it! He brought me home a whole box of them!!! I was so excited and then thought... wait, this could be dangerous! I should set a rule that I can't eat all of these in one day! Well... they lasted a week! I felt good about that! : )

Now I am back to no more sweets in the house and going crazy again. I go to the grocery store and avoid the sweet isle (which is really hard with Valentines candy galore) because I am afraid my cart would heap with sugar and no real food. So I bought - fruit and yogurt instead. Ha! That lasted 2 days of fulfilling my sugar/sweet need. Although I did find this yogurt that was vanilla flavored and I got to mix in a crushed up Heath candy bar! Yum! You gotta try those!

I came up with this brainy idea to take a club cracker, smear creamy peanut butter on top of it, and then top it off with Hershey chocolate syrup. Oh my! That really worked!

Then I was reading this blog/website and came across these and just had to have them immediately!!! Problem!! I don't have brown sugar and I am at home without a vehicle! You want to know what I did... I made my own!! Yup! I did!! I took white sugar and a little molasses and mixed and wa-la brown sugar!!!!! I'm not even kidding! I was desperate!!! I swear that is all that brown sugar is... right?

Oh!! Then I was softening my margarine in the microwave... with the wrapper on it. All of sudden I hear a big zap and see a big light flash in the microwave. What the heck!?! I opened up the door and saw sizzle marks on the wrapper. Apparently it never crossed my mind that... um... the wrapper was aluminum!!! Sheesh! This is why I leave the baking to my mom and sister!!! It is a whole other language that apparently I don't speak!

These were the easiest bars to make and it is just like a chocolate chip cookie without all the work! And my homemade brown sugar... you can't even tell! At first I'll admit I tasted the batter and went, WOW that tastes a little too much like molasses. I tossed it into the oven anyways and said a little prayer that they would magically taste different when they were done. They did!!! Now I have a batch of bars/cookies to hold me over for a few days! So worth it!

If you want to see the recipe with lots of picture you can go here. Otherwise here is the basic breakdown...

Pioneer Woman's Spreads
1 cup brown sugar
1 cup margarine
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
6 to 8 ounces chocolate chips

Preheat oven to 350 degrees.

First mix together your brown sugar and margarine. Next, add egg and mix together. Now add flour, salt, and vanilla, and mix together well.

Spread the dough onto a cookie sheet to a thickness of 1/4 to 1/2-inch.

Bake for 15 to 20 minutes, or until slightly brown.

Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove from the oven and spread the melted chips evenly over the top.

Finally, cut into squares.

thepioneerwoman.com

Taco Soup

I had a super bowl party at my house this year. I was feeling in the mood to cook a bunch of random stuff and eat until my heart was content. What better way to do that then to have a bunch of people over and have them eat with me! It worked! : )

A couple of the guys had a bowl of it and they were making the Hmmm sound and my Dad couldn't take it anymore he had to have his own bowl to see if it was worth all the Hmmms he was hearing. It was!

Oh and I made everything the day before and just let it simmer on the stove top and people could dish up when they wanted. Soup/Chili always taste better the next day anyways!

Taco Soup
2 Tablespoons extra-virgin olive oil
1 1/2 pounds ground beef sirloin
Salt and black pepper
2 teaspoons chili powder
1 tablespoon cumin
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf
1/4 cup hot sauce, any kind you like
3 tablespoons tomato paste
1 1/2 quarts beef stock
4 scallions, chopped
2 tablespoons cilantro, chopped
1/4 cup green olives with pimento, chopped (this sounded gross to me - so I left these out)
3 plum tomatoes, seeded and diced
1 cup corn tortilla chips, crushed

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper, chili powder and cumin.

Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon. Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender. Add the hot sauce and tomato paste, and cook for another 3-4 mintues. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes.

In a medium-size mixing bowl, combine the scallions, cilatro, olives and tomatoes. Serve this mixture on top of the bowl of soup along with a handful of crushed tortilla chips.

Rachael Ray Show

Pasta Puttanesca

I needed something quick and tasty for supper tonight and this was the perfect meal. It has so much flavor and it hit the spot!! Plus, I can't get enough pasta lately!!


Pasta Puttanesca
Serves: 4


8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers (I left out)
1 teaspoon anchovy paste (I left out)
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14 ounce) can diced tomatoes (I used the ones with garlic, basil & oregano)
3/4 cup chopped fresh arugula (I left out)
1/4 cup grated Parmesan


Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.


While pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.


When pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.


Ellie Krieger - foodnetwork.com

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles

Jesse is a huge fan of Asian food. Me, not so much. So we don't get this type of meal too often in our house, but I will take the plunge every once in awhile to please the taste buds of my dear sweet hubby! And if I am going to be honest... I actually liked this one! Another perk- it was super easy and a super fast meal to make!

Orange-Sesame Pork Chops w/ Teriyaki Whole-Wheat Noodles
Serves: 4

Salt
1 pound whole-wheat or whole-grain spaghetti
5 tablespoons vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil (I omitted this)
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 tablespoon black sesame seeds or toasted sesame seeds, optional

Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 minutes on the second. Remove the chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodels with sesame seeds, if desired.

Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

foodnetwork.com

Crock Pot Corn

I have another Thanksgiving recipe for you. My Mom made this last year and everyone loved it!! She was going to make a new veggie this year but we won't let her... we want this corn again.

Crock Pot Corn
3 (16 oz) bags frozen corn
11 oz cream cheese
3 T water
6 oz Velveeta Cheese
3 T milk
1/4 c. Butter
2 T sugar

Combine all in crock pot and cook on low heat for 4 hours

Mom's Kitchen

Savory Breakfast Pudding

Being that it is the holiday season and some of you will have people at your house for a few days... here is a real yummy breakfast and the best part is you can make it the night before!!

I made this for Christmas morning last year for Jesse's family. Everyone loved it!!

Even my little niece Elly can make this one. ; ) Here she is helping me out!

Savory Breakfast Pudding
Cook Time: 1 hour 40 minutes
Yield: 8 to 10 servings


2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley leaves
6 ounces Canadian bacon or baked ham, trimmed and diced
2 links Emeril's Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoons Emeril's Original Essence or Creole Seasoning
8 cups (1-inch) cubes stale French or Italian bread, or rolls
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons melted unsalted butter


Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13") baking dish with 1 tablespoon of the butter and set aside.


In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)


In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool. (I did this step a few days in advance and kept in the fridge until the day I made it.)


In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.


(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking.)


In a small bowl, combine the bread crumbs, Parmesan, melted butter and remaining 1/2 teaspoon of Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.


Let sit for 15 minutes before serving.

Emeril Lagasse - foodnetwork.com

Texas Caviar

I received a special request for this recipe from our good friend Seth!! We miss you Seth & Bethany!!

See I don't eat this, so it never even crossed my mind to post it. But I know it is a huge hit at parties and you will not have any leftovers to bring home with you!

Texas Caviar
1 15oz can black eyed peas (drain & rinse)
1 4oz can chopped black olives
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 green onions chopped
2 garlic cloves minced
1 4oz can chopped jalapeno peppers
1 tsp chili powder
1 tsp cilantro
1 tbl cider vinegar
1/4 tsp salt
2 tbl olive oil

Mix everything together and serve with tortilla chips!!

Glazed Smoked Ham

Oh Thanksgiving!!! I'm just going to tell you right now I am SO looking forward to the feast this year! I'm not sure if it is because I can play the excuse... but I'm eating for two... and go for thirds and fourths!!! Man-oh-man! I'm pretty positive that our little blueberry will not mind!! : )

Basically I just want the mashed potatoes, stuffing, and bread!!! Yummy! But I don't want any tricks played... just Grandma's mashed potatoes where she puts a little more cream in mine and Stove Top stuffing baby!!! For some reason that is the only stuffing that satisfies me! : )

Alright... back onto this recipe. I'm going to give you a recipe that I tried last year for Thanksgiving and it was a huge hit! For some reason I volunteered myself to make the ham last year and I didn't have a clue what I was doing. I never made a ham before! I went to my trusty foodnetwork.com and found a recipe that said "easy" and gave it a whirl. It was easy, looked and smelled amazing, and actually was so good! I don't eat ham... but I ate this ham!! I don't even think I had leftovers!!

Glazed Smoked Ham
Cook Time: 1 hour 45 minutes
Yield: 8 to 10 servings

1 large onion, quartered, root end intact
1 (5 to 7 pound) smoked ham (shank end)
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan or large roasting pan and set the ham on top of them. Bake for 1 hour.

Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.

Discard the onions, remove the foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk in to the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.

Thinly slice the ham and serve with the sauce.

Um, I think I need to go get a snack. My stomach is growling big time! I might even have some Stove Top Stuffing in my pantry.... hmmm.... is it to early to eat stuffing...

foodnetwork.com

Cajun Chicken Alfredo

I found this recipe and I have made this a few times before and couldn't believe that I hadn't shared it with you yet!! If you love Olive Garden... you will love this recipe! I feel like I am right at Olive Garden when I make this. I'm not sure what it is... but it feels like something that should be on their menu! Yum Yum Yum!!!

A perk is that it is just as good (if not better) the next day!! So leave some for your lunch!

Cajun Chicken Alfredo [Yield: 4 servings]
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recipe to follow)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine (I don't like wine so I use chicken broth)
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt (I use regular)
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips of the bias and set aside. (I don't have a cast iron skillet... so any skillet that is oven safe works.)

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Garnish with scallions and the remaining 1/4 cup Parmesan.

Cajun Blackening Spice [Yield: 1/4 cup]
(I wasn't able to find this spice in my grocery store, but I did find a recipe on the internet for it.)
5 tsp. paprika
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. garlic powder

Combine and store in an air-tight container.

I don't have the patience to measure all this out and then dredge the chicken in it. So what I do is just coat the chicken in paprika, because that is the main ingredient. Then sprinkle a little bit of the rest of ingredients right over the chicken and call it good. Don't go out and buy white pepper either... just use your black pepper. No one will ever know!!

Foodnetwork.com - Guy Fieri

Nachos

I think I have mentioned often on this blog how much I am in love with Qdoba Mexican Grill's nachos! There is just something about them that drives me crazy! I haven't spotted a Qdoba in Stanley... and I'm pretty sure we won't be getting one. So I had to find my own Nacho recipe... and I found a keeper! This would be such a fun meal to entertain with! Who doesn't love Nachos?!!

Oh... this is a crock pot meal too!! EASY!! I should also warn you that this smells delish while it is cooking... so it would be best to not be at home until it is done. Unfortunately I work from home and it was extremely difficult not to eat them until they were done!

Pork Nachos
1 pound dried pinto beans (I don't do beans...so I didn't add these)
1 boneless pork lion roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips
Shredded cheddar cheese and sliced ripe olives, chopped tomatoes, sour cream

Place beans in a saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.

Drain and rinse beans; discard liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine beans, vegetables, water, chilies, and seasonings. Pour over roast. Cover; cook on high 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.

Remove meat; shred and return to slow cooker. With a slotted spoon, serve meat mixture with corn chips and toppings of your choice.

Yield: 10 servings

My husband was worried about having carrots & celery in his nachos. I kept telling him you are not even going to notice them when this is all finished! And you don't!! I chopped them up really small and with them cooking for 8 hours... you have no idea they are in there when you serve it up!

Tomato Goodness

Did I really go the whole month of August without posting a new recipe?! Wow! That just tells you what we all ate over here.... oops! We were home very little and gone a lot! Plus add moving into the mix... Buffalo Wild Wings & Qdoba Mexican Grill we hit often! Yum!

Our new neighbor has an abundance of tomatoes that he needs to get rid of before they go bad. He came over yesterday afternoon and told us to come pick some. We picked about 5 big ripe good looking home grown tomatoes!! Home grown tomatoes just taste so much better/different then store bought!

We had a very late supper and I was craving the fresh tomatoes so I whipped this together and it was so good and I made it up!!! I didn't follow any recipe!!! Aren't you proud!!? : )

Fresh Tomatoes & Pasta
2 big ripe tomatoes, diced
Salt & Pepper, to taste
Italian Seasoning, to taste
2 green onions, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
handful of fresh Italian parsley, chopped
handful of fresh basil, chopped
linguine pasta

Bring a pot of salted water to boil and add pasta, cook according to package directions.

Chop up your tomatoes and put in a pan over medium heat. Salt & pepper to taste. Add Italian Seasoning, green onion, and garlic. Stir and cook for a few minutes. Add in tomato paste, stir. When sauce is at a simmer and looking yummy add in your cooked pasta, parsley, and basil.

Tip: If you add your pasta to the sauce while it is still on the heat... it will soak up the juices and have so much more flavor!! Also use fresh herbs... you will love it!

Hot Spinach & Artichoke Dip

I realize this wasn't the healthiest supper I made, but I couldn't resist. Yes, we actually ate spinach and artichoke dip for supper tonight! It was well worth the splurge! I thought we would have left over toastada waffles, but this was calling my name.

I got this recipe from a friend of mine and she calls it "Olive Garden's Hot Spinach & Artichoke Dip"!! Lucky us that she shared this! : )

Olive Garden's Hot Spinach & Artichoke Dip
1 pkg (8 oz) cream cheese, room temperature
1/4 cup mayonnaise (don't use Miracle Whip)
1 can (14 oz) artichoke hearts, drained & coarsely chopped
1/2 cup spinach (frozen, chopped or steamed)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (you can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried basil (OR) 3 tablespoons fresh basil
1/4 teaspoon garlic salt
Salt & Pepper to taste
1/4 cup Mozzarella cheese, grated

Cream together cream cheese & mayo. Stir in the artichoke hearts, spinach, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Mix well.

Spray pie pan with Pam, pour in dip and top with mozzarella cheese. Bake at 350 for 25 minutes or until top is brown. Serve with toasted bread.

Tip: You can store the mix (step 1) in a sealed container for a few days before actually making it.

Toastada Waffles

I found this recipe and thought it sounded like so much fun! I just had to try it... it was so good on top of being fun!! Here is a new twist on your taco night. Try it!!!

Toastada Waffles
Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 10 servings (2 waffle squares each)

2 cups Original Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
1 can (4.5 ounces) chopped green chilies, drained
1 teaspoon chili powder
1 pound lean ground beef
1 package (1 ounce) taco seasoning mix
6 cups finely shredded lettuce
1 cup shredded Cheddar cheese
2 medium tomatoes, chopped
1 1/2 cups sour cream
2 medium green onions, sliced

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in a large bowl until blended. Stir in chilies and chili powder.

Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer's directions for recommended amount of batter.) Close lid on waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.

While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients.

I actually made just enough waffles for us and then refrigerated the remaining batter until the next night and made fresh waffles for the "left overs". The batter kept very nicely. I am actually going on day two with it... and we'll have it for 3 nights! Can't beat that! Having the waffle as your taco shell - it makes for a very filling meal.

bettycrocker.com

Chicken & Bacon Sandwiches

Shawna! Sarah! This one is for you! It can't get any easier then this!

Seriously this meal was so good!! You have to try it... okay you don't have to... but you really should!! I found this recipe from The Pioneer Woman (I told you I was addicted) and doctored it up a little by adding the spicy mayo, tomatoes, lettuce and red onion. Now that I am typing this up I bet an avocado would of been fantastic on this!!

1 Chicken Breast/ person

Lemon Pepper Seasoning

Salt

2 Slices of Pepper Bacon/ person

Tomatoes, sliced

Lettuce, chopped

Red Onion, sliced

Spicy Mayo

Buns

Cook up your bacon. Drain off all the bacon grease except 1 tablespoon.

Season the chicken with the Lemon Pepper Seasoning and Salt to your liking. Fry the chicken in the same pan you cooked your bacon in.

Top your bun off with the spicy may, lemon pepper chicken, pepper bacon, tomato, lettuce, and red onion! Enjoy!

thepioneerwoman.com