Wednesday, October 24, 2012

Chicken Club Casserole Tutorial (FREEZER MEAL)

This is a delicious, creamy, and comforting casserole. My whole family loves it! This recipe makes a 9x13 baking dish full- serving 10...or two 8X8 baking dishes!

This makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the casserole like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen casserole back into the pan you froze it in, and let thaw in the fridge overnight. Once thawed, bake as normal.

Chicken Club Casserole

Ingredients

1 lb spiral pasta, cooked
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Step 1


Preheat oven to 375 degrees. In a bowl, combine all of the ingredients EXCEPT the shredded cheese.

Step 2


Pour contents of bowl into the baking dish. Sprinkle with shredded cheese.

Step 3


Bake at 375 degrees for 35-40 minutes or until bubbly and cheese is melted.










Wednesday, October 17, 2012

Chicken Quesadillas Tutorial (FREEZER MEAL)

This is perfect for those grocery store rotisserie chickens. It's fast and delicious. 

This makes a great freezer meal: Prepare and bake as normal. Let cool and place the quesadillas on a baking sheet and freeze. Once frozen, wrap each one with saran wrap and place in a labeled Ziploc bag. To reheat: Unwrap frozen quesadilla and microwave for 2-3 minutes until heated through.

Chicken Quesadillas 

Ingredients

2 1/2 cups cubed cooked chicken
2/3 cup salsa
1/3 cup finely diced red onion
1 Tbs finely chopped garlic
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
Flour tortillas (between 8-10)
1/4 cup melted butter
8oz shredded Monterey Jack cheese
Sour cream for serving

Step 1

Preheat oven to 375 degrees. In a skillet, saute the onion and garlic in a little olive oil until softened. 

Step 2

Add the chicken to the garlic and onion. Stir to heat through.

Step 3

Add the salsa, cumin, oregano, and salt. Cook for 5-7 minutes. Set aside.

Step 4


Butter one side of the tortilla and flip over. Fill with 2 Tbs of chicken filling and sprinkle cheese over top. Fold the tortilla over and press down. Assemble the quesadillas on a baking sheet and bake at 375 degrees for 9-11 minutes until tortilla is lightly browned.

Step 5

Serve with sour cream, jalapenos, guacamole...whatever you want!













Chocolate Lava Cakes Tutorial

If you are looking for an easy and quick chocolate dessert, this is the one. It's perfect for making when company comes over, it looks fancy and you can make several at one time.

Chocolate Lava Cakes

Ingredients

4 tsp sugar (for preparing the ramekins) 
1/2 cup butter, cubed
4oz (about 1/2 cup) of semisweet chocolate chips
1 cup powdered sugar
2 whole eggs PLUS 2 egg yolks (4 yolks and 2 whites total)
1 tsp vanilla extract
6 Tbs all-purpose flour

Step 1

Preheat oven to 400 degrees. Grease (4) 6oz ramekins with Crisco. Then sprinkle 1 tsp of sugar into each ramekin. Swirl the cups around so that the sugar coats the bottom and sides. Place ramekins on a baking sheet and set aside.

Step 2

In a microwave safe bowl, melt the butter and chocolate chips together for 30-40 seconds. Whisk until smooth- try to whisk and let the remaining chocolate melt without heating it in the microwave more than once. To the chocolate, add the powdered sugar, eggs, egg yolks, vanilla extract, and flour. Whisk until smooth.

Step 3

Divide the batter evenly amongst the 4 ramekins. Bake at 400 degrees for 12-15 minutes. You want the very edges to be set but the center to be runny (see the second picture). Start checking that the 12 minute mark and time accordingly.

Step 4


Once the cakes are done,  transfer the ramekins to a cooling rack and let cool for 5 minutes. Then carefully run a knife around the very edge to loosen the cake- take care not to puncture the cake. Invert ramekin gently onto a plate. Dust cake with powdered sugar or whipped cream.

Tuesday, October 16, 2012

Shoepeg Corn Salad Tutorial

This is a great side dish to bring to a potluck or BBQ. It's a traditional side item at our Thanksgiving and Christmas dinners. It's the first thing people go for and one of the prettiest sides on the buffet. It's the most flavorful after it's been refrigerated overnight so make it the day before and you're ready to go!

Shoepeg Corn Salad

Ingredients

3 cans White Shoepeg corn
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped tomato
1/2 cup ranch dressing
Salt and Pepper to taste

Step 1





Combine all the ingredients in a bowl. Cover with saran wrap and refrigerate, overnight if possible. Serve cold.








Homemade Pumpkin Spice Coffee Creamer

This is my second attempt at a homemade coffee creamer flavor and I have to say it is awesome. It's very easy. It's the same steps as my Caramel Macchiato creamer recipe only with different ingredients.

Pumpkin Spice Coffee Creamer

1 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
2 tsp Pumpkin Pie Spice (you can find this in the spice aisle)

Step 1

In a sauce pan, heat the milk and cream until steaming.

Step 2


Add the sugar and spice and whisk until dissolved.

Step 3

Let cool, and pour into a container and store in the fridge. Shake well before each use. 

Saturday, October 13, 2012

Peachy Balsamic Chicken (FREEZER MEAL)

This is a quick freezer meal to assemble and quick-cooking. Serve over rice and with a steamed veggie for a complete meal.

Peachy Balsamic Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup chicken broth
2/3 cup peach preserves (I used 3 very ripe fresh peaches, sliced)
3 garlic cloves, thinly sliced
2 Tbs balsamic vinegar
1 tsp salt
1 tsp pepper

To assemble: In a bowl, combine the broth, peach preserves, garlic, balsamic vinegar, salt and pepper. Mix well. Put raw chicken breasts in a labeled Ziploc bag, pour the broth mixture over the breasts. Seal and freeze.

To cook: Allow the bag of chicken to thaw overnight in the fridge. The next day, pour contents of bag into a baking dish and bake at 350 degrees for 30-35 minutes until chicken is cooked through.


Thursday, October 4, 2012

Apple-Honey Cake Tutorial

In honor of my Daddy, I made this Apple Honey Cake for dessert tonight. He's a beekeeper and loves recipes that use his fresh wildflower honey. Fall is around the corner so apples were a perfect addition. 

Apple-Honey Cake

Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup white sugar
1 cup vegetable oil
2 eggs
3/4 cup honey
1 tsp vanilla extract
3 medium apples (peeled, cored, and grated)

Step 1

Preheat the oven to 325 degrees and grease a bundt pan. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine, set aside.

Step 2 

In a stand mixer (or in a bowl with a hand mixer), beat the sugar, oil, honey, and vanilla extract until thickened. Beat in the eggs one at a time until combined.

Step 3

Beat in the flour mixture then fold in the apples.

Step 4


Pour batter into the greased bundt pan and bake at 325 degrees for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes before turning it out on a plate.

Step 5


Drizzle with warm honey and dust with powdered sugar before serving.





Monday, October 1, 2012

Mexican Chicken Alfredo Tutorial (FREEZER MEAL)

If you're a fan of Mexican...or chicken...or Alfredo pasta, then try this recipe! How can you go wrong, right?! This makes one 9X12 baking dish full, but this can easily be done in two 8X8 dishes. Eat one, freeze one!

This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Mexican Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Mexican Chicken Alfredo back into the pan you froze it in, and let thaw overnight in the fridge. Once thawed, bake at 350 degrees for 45-50 minutes.

Mexican Chicken Alfredo

Ingredients

1lb spiral pasta, cooked
1lb cooked chicken (about 2-3 breasts), cubed
1 medium onion, chopped 
2 jars (15oz each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 Tbs taco seasoning


 Step 1

Layer the cooked pasta in a baking dish.

Step 2


In a bowl, combine the cooked chicken, onion, Alfredo sauce, Parmesan cheese, salsa, milk, taco seasoning, and salt/pepper to taste.

Step 3

Pour Alfredo mixture over the pasta, stir a little to incorporate the sauce and pasta. Cover with tinfoil and bake at 350 degrees for 40 minutes.

Step 4

Enjoy!