Sunday, December 29, 2013

Baked Chicken Alfredo Recipe



Looking for a fancy way to make the plain jane boring Chicken Alfredo?  Here it is!  This is quite simple and quite delicious, baked with cheesy, crunchy goodness spread all over the top.

Next time I make this I want to try it with homemade alfredo sauce, but I just haven't found a reliable recipe to make as my go-to alfredo.  Any suggestions?!

INGREDIENTS:

- 1 lb. boneless chicken breast
- 1/2 lb. (8 oz.) fettuccine pasta
- 1 jar Alfredo sauce
- 2 cups shredded mozzarella cheese
-1/4 cup + 1/4 cup grated parmesan cheese
- salt & pepper to taste
- 1 tsp. minced garlic
- 1 tsp. minced onion
- Italian seasoning
- 2 tbsp. butter
- 1/4 cup panko bread crumbs
- 2 tbsp. olive oil

DIRECTIONS:

1.  Preheat oven to 350.
2.  Heat olive oil in a skillet over medium-high heat.  Dice chicken into cubes, season with salt & pepper, and cook in skillet.  Add the minced garlic to the skillet.  Cook chicken thoroughly.
3.  While chicken is cooking, boil water and cook fettuccine only halfway through (it will cook more in the oven).
4.  In a 9x13 baking dish, combine the pasta, chicken, alfredo sauce, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, salt & pepper to taste, minced onion, and a dash of Italian seasoning.  Top with remaining mozzarella and parmesan cheeses.
5.  Bake uncovered for 30 minutes.
6.  While the chicken alfredo is baking, melt the 2 tbsp. butter in a small skillet.  Add the panko bread crumbs and saute until they are golden brown.
7.  When the dish has been baking for 30 minutes, take it out and sprinkle the bread crumbs over the top.  Bake an additional 5-10 minutes.

ENJOY!!

Monday, November 25, 2013

Ravioli Lasagna Recipe


I thought of this recipe when I was thinking of a short cut way to make lasagna.  Truth is, it ended up not really being a short cut, but it was good regardless!!

INGREDIENTS:

2- 25 oz. bags frozen beef ravioli
4 cups spaghetti sauce (or about 2 jars store bought sauce)
1-15 oz. container ricotta cheese
1 egg
1/4 cup grated parmesan cheese + 1/4 cup for topping
1 tsp. minced garlic
1/4 tsp. salt 
1/4 tsp. pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
2 cups shredded mozzarella cheese
1 tsp. parsley

DIRECTIONS:

-Preheat oven to 375.
-Bring water to a boil in a large saucepan.  Cook ravioli fully, about 5 minutes.  Drain and set aside.
-In a mixing bowl, mix together the ricotta cheese, egg, 1/4 cup parmesan cheese, minced garlic, salt, pepper, crushed red pepper, and Italian seasoning.
-Begin to make your layers in a 9x13 baking dish, starting with a scoop of spaghetti sauce on the bottom (just enough to cover the bottom of the pan).  Make a layer of ravioli, covering the entire pan.  Spread a layer of the ricotta mixture over the ravioli.  Scoop a layer of spaghetti sauce over the ricotta layer, and repeat until you can't stack the layers anymore!  
-Top with the shredded mozzarella cheese, 1/4 cup parmesan cheese, and parsley.
-Bake uncovered for 20-25 minutes or until top is golden brown and bubbly.

ENJOY!!
xoxo


Wednesday, November 20, 2013

Chicken & Dumpling Casserole Recipe


When I thought up this recipe, I was trying to do something I could come home from work and whip up really quick, but I also wanted to make some sort of comfort food.  After all, its FREEZING outside.  I was inspired by this from my chicken & dumpling slow cooker recipe I always use.  This is short, simple, and right to the point!

INGREDIENTS:

4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk

DIRECTIONS:

-Preheat oven to 400.
-Spray 9x13in baking pan with non-stick cooking spray.
-Spread the chicken in an even layer on the bottom of the dish.
-Whisk together flour, milk, salt, & baking powder.  Pour over the chicken.  This is the "dumpling layer" :)
-Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer.
-Bake 35-40 minutes or until top starts to turn golden brown.

**Side note:  Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;)

ENJOY!!
xoxo

Tuesday, November 19, 2013

Sun Dried Tomato Chicken Parmesan Recipe


My lovely boyfriend came up with this recipe with the leftovers from my cheesy sun dried tomato pasta.  This was AMAZING.  I walked in the door from work and saw him cooking dinner, it was awesome because this is a rare occasion that happens when pigs fly.  I was very impressed with this dish!  You go babe ;)

INGREDIENTS:

1 recipe Cheesy Sun Dried Tomato Pasta
1 lb. chicken breasts
spaghetti sauce of choice (we used homemade, about 4 cups)
1 1/2 cups bread crumbs
1/4 cup parmesan cheese
1 egg + 1 tbsp. water
salt & pepper
Colby jack cheese for topping

DIRECTIONS:

-Preheat oven to 375.
-In a shallow dish, combine the egg and water.  In another shallow dish, mix the bread crumbs and the parmesan cheese.  Season with salt and pepper.
-Cut the chicken breasts into tenderloins (small strips).  Dip the chicken into the egg wash, then coat in the bread crumbs.  Repeat for all pieces of chicken.  Place chicken on a greased (or aluminum foil lined) baking sheet.  Bake 20-25 minutes until cooked thoroughly.
-Meanwhile, while chicken is cooking,  heat spaghetti sauce in a small saucepan. 
-Once chicken is done, begin to plate the dish.  First, make a layer of the Sun Dried Tomato Pasta.  Then top with spaghetti sauce, add chicken on top of that, and top with Colby jack cheese.
 **Top with cheese while everything is still hot so it melts and gets delicioussssssss!!**


ENJOY!!
Feel free to share any feedback, questions, or ideas :)
xoxo

Sunday, November 17, 2013

Cheesy Sun Dried Tomato Pasta Recipe


I'm very excited to say I'm posting this on my NEW LAPTOP!  I finally have a computer that can keep up with me!  I have sooo many recipes I have been wanting to post but it's really hard when you have a non-functional computer.  Needless to say I've been playing with this thing nonstop and I LOVE IT. 

Anywho, enough about me, more about food.  After all, that is what we're here for :)

This recipe was just something I thought of in my head while I was at work.  I knew how I wanted it to taste, but didn't know how to do it.  First attempt, and it was perfect!  I'll be playing with the ingredients more here and there but this turned out amazing!

INGREDIENTS:

1/2 lb. spiral pasta
2 tbsp. butter
2 tbsp. flour
2 tbsp. Sun Dried Tomato Garlic (I found this at Walmart)
1 cup chicken broth
1 cup heavy cream
2 tbsp. sun dried tomato spread
1/4 cup grated parmesan cheese
1 cup shredded Colby jack cheese
black pepper

DIRECTIONS:

-Cook pasta as directed; drain and set aside.
-In a medium saucepan, melt butter.  Add the flour and cook for about a minute.  Stir in the sun dried tomato garlic. 
-Pour in the chicken broth and heavy cream. Add in the sun dried tomato spread.  Stir to combine.  Bring to a simmer and cook until thickened, about 6-8 minutes.
-Stir in the cooked pasta.  Sprinkle with the parmesan and Colby jack cheese.  Add black pepper to taste and stir to combine.

ENJOY!!
xoxo

Thursday, October 10, 2013

Sugar Cookie Brownie Blossom Cookies Recipe


I started off wanting to make some classic peanut butter blossoms, then I got inspired to make these bad boys.  I made a big ol' batch of these for my lovecake and I actually ended up eating most of them.  They were so good I ended up making another big batch for the patients at my work.  Needless to say they were a huge hit!! 

INGREDIENTS:

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour + 2 tbsp.
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
1 bag Hersheys Hugs

DIRECTIONS:

-Preheat oven to 350. 
-Beat butter, shortening, and sugar until blended.  Beat in the egg and vanilla.  Stir in the 2 cups flour, baking powder, and salt.  Gradually combine into the butter mixture.  
-Divide dough into halves.  Add remaining 2 tbsp. flour to one half and the cocoa to the other half, blending each half well.
-Combine a pinch of each dough together to form about 1 tbsp. size balls.  Place on ungreased baking sheet.
-Bake about 10 minutes or until cookies are set.  
-Press a Hersheys Hug into the middle of each cookie.  The Hug will get really soft so make sure you let them set for a while (or put them into the fridge) before you move them.

*I found depending on how big you make the cookie balls initially this can make anywhere from 48-60 cookies, my batches always make about 60.  Unwrap atleast 48 Hugs while the cookies are baking so you can press them into the cookies while they are still warm.

ENJOY!!


Thursday, August 1, 2013

Garlic & Herb Beer Bread


This bread was inspired by my buttery honey beer bread recipe.  It was quick to make and easy as HELL!  I've been brainstorming lots of different ways to change the recipe, and this is my new fave!

INGREDIENTS:

2 cups flour
1 cup bread flour
1/2 tbsp. sugar
1 tbsp. baking powder
1 tsp. sea salt
1 can beer of choice
4 tbsp. butter, melted
1 tsp. garlic salt
1/2 tbsp. garlic powder
1/2 tbsp. parsley
1 tsp. oregano
1/2 tbsp. basil

For topping:

2 tbsp. butter, melted
1 tsp. minced garlic (1 clove)
1/4 cup shredded parmesan cheese

DIRECTIONS:

-Preheat oven to 350.
-Combine ingredients in a large bowl, then place evenly in a greased bread loaf pan.
-In a small bowl, mix the melted butter, minced garlic, and shredded parm together.  Pour evenly over top of the bread dough.
-Bake for 60 minutes.

ENJOY!!

Wednesday, July 31, 2013

Cheeseburger Sliders with Garlic Cheddar Biscuit Buns Recipe


So, who doesn't like sliders!?  I found a new way to spruce them up.  These are the cutest, most yummy lil dudes ever!

INGREDIENTS:

Burgers

1 lb. ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. parsley

Biscuits

2 cups Bisquik
1 cup cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 tbsp. melted butter
2 tsp. oregano
1/4 tsp. garlic salt

DIRECTIONS:

-Preheat oven to 400.
-Combine the Bisquik, cheddar cheese, garlic powder, and milk in a bowl.
-Scoop dough in about 1-inch balls onto a greased cookie sheet.  Bake for 10-13 minutes, until golden brown.
-In another bowl, combine the burger ingredients.  Form into slider-sized patties and grill until cooked thoroughly and top with shredded cheddar cheese.
-When biscuits are done, cut in half and use as buns for sliders.

ENJOY!!

Tuesday, July 30, 2013

Taco Bake Recipe



I love me some Mexican, and this recipe is a delicious twist on your normal tacos.  It's sort of a big task to do especially when you're hungry... But it's totally worth it!

INGREDIENTS:

1 lb. Ground beef
1 package taco seasoning
4- 8 inch flour tortillas
1 package Mexican rice, cooked as directed
2 cups shredded cheddar cheese
1 jar salsa con queso
1 jar salsa of your choice
Tortilla chips for topping

DIRECTIONS:

-Preheat oven to 350.
-Brown ground beef in a skillet, then add taco seasoning as directed.
-At the bottom of an 8-inch spring form pan, start your layers;  Add one tortilla as the bottom.  Top tortilla with a layer of taco meat, then a scoop of rice, sprinkle with cheddar cheese, drizzle with a bit of salsa con queso, then a scoop of salsa.  Repeat this process 3 more times (make sure you divide the meat and cheddar cheese up evenly so you have enough for each layer, you'll also need some of the cheddar cheese for the very top of the taco bake).
-Top off the pie with a layer of cheddar cheese and salsa, then crush a handful of tortilla chips evenly on top of it all.
-Bake for 15-20 minutes, until cheese is melted on top and bubbly.

ENJOY!!

*Bear with me, I didn't take any measurements at all of the queso & salsa when I did this, just made a light, even layer.

Tuesday, July 23, 2013

Chicken Caesar Stuffed Shells Recipe


Alright, I've been slackin', and I was told I need to keep up with my blog so that others can be inspired to cook some more too.  I've still been cooking my ass off constantly, but between working full-time and having a slow ass computer, posting my recipes is the last thing I wanna do at the end of the day.  

Anywho, enough about me, how 'bout these delicious babies!?  I love making stuffed shells and I'm always looking for new ways to do 'em.  This recipe is super yummy and not like anything else you would usually make, and I take full credit for all of it.  Yes, I'm a culinary genius ;)

INGREDIENTS:

Shell Stuffing:
12 to 14 Jumbo shells, cooked & drained (I dumped half a box in, some were broken or didn't make it to the end in original form, so hard to really say how many shells)
1 lb. chicken breast, cooked & shredded
1/2 cup Caesar dressing
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
15 oz. ricotta cheese
salt & pepper to taste
1/2 tsp. garlic powder
1 tsp. parsley

Topping Sauce:
3 tbsp. butter
2 tbsp. flour
1 1/2 cup milk
1/2 cup Caesar dressing

Shredded mozzarella & parmesan to sprinkle on top

DIRECTIONS:

-Preheat oven to 375.
-Mix all shell stuffing ingredients in a bowl. 
-Scoop stuffing mix into each of the jumbo shells, then place shells in a greased 9 x 13 baking dish.
-Top the shells with mozzarella cheese.
-Bake for 15-20 minutes until edges start getting golden brown.

While shells are baking, prepare sauce;
-Melt butter in a small saucepan.  Stir in flour and cook for 1-2 minutes.  Whisk in milk and dressing and cook a few minutes until thick and creamy.  Season with salt and pepper and some parsley.  Set aside.

-When shells are done, drizzle prepared sauce over top of the shells.  Sprinkle with shredded parmesan cheese.

ENJOY!!

Thursday, July 4, 2013

Spicy Asian Pasta Recipe


This quick and easy pasta with a kick pairs perfectly with my sweet & spicy Asian chicken kebobs.  It's so simple to make but still packed with plenty of flavor!

INGREDIENTS: 

8 oz. fettuccine pasta
1/4 cup soy sauce
2 tbsp. sugar
4 cloves garlic, minced
2 tbsp. rice vinegar
2 tbsp. sesame oil
4 tbsp. olive oil
2 tbsp. hot water
1 tbsp. crushed red pepper
1 tbsp. hoisin sauce

DIRECTIONS:

-Cook pasta as directed, drain and set aside.
-While pasta cooks, combine remaining ingredients in a small bowl.
-Pour sauce mixture over pasta and combine until all pasta is covered.

ENJOY!!

 

Wednesday, July 3, 2013

Sweet & Spicy Asian Chicken Kebobs Recipe


These delicious saucy kebobs are super easy to make and super flavorful!  It's got just enough spice and flavor without being overly spicy.  One little thing to know when you're grilling kebobs is that the skewers need to soak in water for at least half an hour so they don't burn on the grill.

INGREDIENTS:

1 1/2 lbs. chicken thighs, cubed into about 1 inch pieces
1/2 cup brown sugar
1/2 cup rice vinegar
1/2 cup hoisin sauce
1/4 cup fish sauce
1/4 cup sriracha sauce
1 tsp. ground ginger
8 bamboo skewers

DIRECTIONS:

-Whisk all the ingredients in a bowl and pour over chicken.  Let marinade for at least half an hour while the skewers soak in water.
-Thread about 4-5 pieces of chicken on each skewer.
-Take all the extra marinade and put it in a small saucepan and bring to a boil, cook and reduce, about 8-10 minutes.
-Turn the grill on medium heat.  Grill the kebobs for about 6 minutes until cooked thoroughly.  Baste with the glaze you reduced on the stove every couple minutes.
-Once done cooking, sprinkle the kebobs with sesame seeds.

ENJOY!!

Friday, June 28, 2013

Slow Cooker Creamy Ranch Pork Tenderloin with Ranch Mashed Potatoes & Gravy


This slow cooker meal is soooo delicious, it's unbelievably simple too!  The hard part is done when you get home from work, and all you have to do is cook the taters (or use instant if you're lazy) ;P
 One thing I may try next time is cut up potatoes and throw them in the slow cooker with the pork and see how they turn out in the end... I'm thinking they will be perfectly cooked and easy to mash, but who knows!  Feel free to try and let me know how it turns out ;)

INGREDIENTS: 

For the pork:
1 pork tenderloin, preseasoned in the package- Italian three cheese flavor
1-1 oz. ranch dressing mix packet
1-10 3/4 oz. can cream of chicken condensed soup

For the potatoes:
6 large potatoes, peeled and cubed
3 tbsp. butter
1/4 cup milk
2 tbsp. ranch dresing
1/2 tsp. garlic powder
salt & pepper

For the chicken gravy:
1-14.5 oz. can chicken broth
3 tbsp. butter
3 tbsp. flour

DIRECTIONS:

-In a slow cooker, add the pork tenderloin, ranch dressing packet, and cream of chicken.  Cook on low for 6-8 hours.  Once cooked, shred pork.
-Put the cubed potatoes in a large pot and cover the potatoes with cold water.  Bring to a boil and cook until fork tender.
-Drain the potatoes and mix in the butter, milk, ranch dressing, garlic powder, salt and pepper.  Mash until smooth.
-For the gravy, melt the butter in a small saucepan.  Add the flour and cook for 1-2 minutes.  Stir in the chicken broth and bring to a simmer.  Cook about 5 minutes until thickened.  Season with salt, pepper, & garlic powder.
-Serve the pork over top of the potatoes and top with gravy.

ENJOY!!



Tuesday, June 25, 2013

Birthday Cookies Recipe


I made these delicious lil dudes a few weeks ago for my brothers birthday and I'm still kickin myself in the ass for not bringing any back home... they were sooooo good!  I absolutely love sprinkles so these were right up my alley.  One cool thing about this recipe is that you can put any color of the melting chips in them.  I picked blue since I was making them for my lil' bro.

INGREDIENTS:

2 3/4 cups flour
1 tsp. baking soda
1 cup butter (2 sticks) softened
1/2 tsp. salt
3/4 cup sugar
1 cup brown sugar
2 tsp. vanilla 
2 eggs
1 1/2 cups white chocolate chips
2 cups chocolate melting wafers, color of your choice (you can find these in the specialty baking aisle at walmart or meijer)
LOTS AND LOTS OF SPRINKLES :)

DIRECTIONS:

-In a bowl, mix together flour, baking soda, and salt. 
-In a large bowl, cream butter and sugars together until light and fluffy.  Stir in eggs and vanilla and mix until combined thoroughly.
-Slowly stir in flour mixture and mix until just combined.  Add in the white chocolate chips and chocolate wafers (and a bit of sprinkles if you wanna!).  Chill for 30 minutes in fridge so dough firms up.
-While dough is chilling, preheat oven to 350.
-Place sprinkles you will be using for topping in a shallow dish.
-Grease your cookie sheet or line with parchment paper.  Scoop dough with an ice cream scoop or cookie scoop and dunk the top in the sprinkles.  Place dough balls on cookie sheet about 2 inches apart.  
-Bake for 12-15 minutes until lightly browned, depending on the size of the cookies you make.  Repeat with remaining dough until all of your chocolately deliciousness is complete.

ENJOY!!


Monday, June 24, 2013

Slow Cooker Sweet & Spicy Garlic Chicken Recipe


This chicken is sooo good, serve it with white rice or some mashed potatoes.  What's better than dinner being practically done once you walk in the door?!

INGREDIENTS:

1 lb. chicken breast
1 cup brown sugar
1/4 cup Mountain Dew Soda
2/3 cup apple cider vinegar
2 cloves freshly minced garlic
2 tbsp. soy sauce
dash of black pepper

2 tbsp. cornstarch
2 tbsp. water
crushed red pepper flakes for topping

DIRECTIONS:

-Combine the first ingredients in a crock pot and cook 6-8 hours on low.
-Take chicken out of crock pot and shred.
-Pour remaining sauce from crock pot in a saucepan and mix in the cornstarch and water.  Bring to a boil and cook for 2-3 minutes until thickened.  Remove from heat and let thicken for a couple more minutes.
-Stir shredded chicken in the glaze sauce and serve over rice or mashed potatoes and top with some crushed red pepper flakes.

ENJOY!!

Sunday, June 23, 2013

Homemade Famous KFC Bowl Recipe


This is definitely not the most photogenic of meals, but it's the most delicious!!  Homemade mashed potatoes, topped with homemade fried chicken, some gravy, corn, and cheese... droooool.  I want another one as we speak.  Once you try this, you'll never think of KFC's bowl the same.  There's no going back.

INGREDIENTS:

CHICKEN
1 1/2 lb. chicken breast, cut into about 1" thick cubes
2 cups flour
1/8 tsp. baking powder
1/2 tsp. garlic powder
dash of paprika
dash of salt
dash of pepper
1 egg
1 cup milk
oil for deep frying (in deep fryer or deep skillet)

MASHED POTATOES
8 large potatoes- (peel and dice)
1/2 cup butter
3/4 cup milk
salt
pepper

2-10.25 oz. cans beef gravy
2 cups corn, warmed
8 oz. shredded colby jack cheese

DIRECTIONS:

-In a shallow bowl, beat together egg and 1 cup milk.  In another shallow dish combine the flour, paprika, salt, and pepper.  
-Dip the chicken in the egg mix, flour mix, then egg mix & flour mix one more time (so double dip the lil dudes).
- Deep fry the chicken in batches of oil at 375 degrees until chicken is golden brown and cooked thoroughly.  Place chicken on plates lined with paper towel when done to drain off any additional oil.
-While chicken is cooking, add the potatoes and dash of salt to a large pot filled with water just above the top of the potatoes.  Boil water and cook potatoes until fork tender. 
- Once potatoes are done, drain and add butter, milk, and dash of pepper and mash until smooth.
-Assemble your bowls starting with mashed potatoes, top those with corn, then chicken, gravy and cheese... YUMMMMMM

ENJOY!!


Thursday, June 20, 2013

Homemade Crunchwrap Supreme Recipe


My computer is finally back up and running, therefore so is my blog!! I've been so anxious to get my computer working again, I've been doing A LOT of cooking so I won't be running out of recipes any time soon ;)

I got inspired to make this recipe because I've always wanted to try the Crunchwrap Supreme from Taco Bell but I didn't like anything they put on it, so with these I could create my own!

INGREDIENTS:

1 lb. ground beef (or shredded chicken)
4 corn tortillas, the smallest you can find (6 in.)
4 large flour tortillas, biggest and baddest tortillas you can find, plus 1 more
8 oz. shredded cheddar cheese
1 packet cheesy taco seasoning
queso (I just used the jar stuff and heated it up)
shredded lettuce, salsa, taco sauce, and any other toppings your lil' heart desires

DIRECTIONS:

-Cook ground beef thoroughly, drain any grease and add seasoning packet and finish cooking as directed on packet.
-Preheat oven to 325, then cook the corn tortillas just for a couple minutes so they get crispy.
-In the middle of each flour tortilla, add a scoop of ground beef and a dollop of queso.  Top with a corn tortilla, then top the corn tortilla with your lettuce, shredded cheese, salsa, and other toppings.
-With the extra flour tortilla, cut out a circle about 1 1/2 inches wide for each crunchwrap (once it's folded there's a little hole on the top that we don't want).  Place this tortilla circle in the middle of your assembled crunchwrap, then fold in the edges.
-Cook each wrap on a George Foreman grill (or a panini grill) until you have your delicious golden lines on each side and the inside is heated thoroughly.

ENJOY!!


Monday, June 3, 2013

Easy Peasy BBQ Pasta Recipe

So I haven't been on in a while, TOO LONG.  Last week at work I actually had a patient inspire me to keep up my dreams and get my butt back on my blog... so I am!! You know who you are, if you're reading this, THANK YOU SO MUCH!  This is ultimately my dream, and if there is one thing I would love to make a living doing in my life, it would be this!  There are food blogs out there that make $6k a month just posting their own recipes, ANYTHING IS POSSIBLE!  All I needed was someone to inspire me and push me to continue and not give up, and I found that in a place I would have least expected it, at work!! :)

Anywho, this recipe I came up with tonight in the midst of making dinner.  We were having an easy night grilling some brats and hot dogs and I needed to think of a side dish, and fast.  This recipe is quick and easy, and I'm pretty sure you'll have about all of the ingredients in your pantry.


INGREDIENTS:
-8 oz. noodles, any shape (I used egg noodles, but any will do)
-2 tbsp. butter
-2 tbsp. BBQ sauce of choice
-1 tbsp. Italian dressing
-1/2 tsp. garlic powder
-1/2 tsp. onion powder
-1/2 tsp. crushed red pepper
-1/4 tsp. black pepper


DIRECTIONS:

-Cook noodles as directed, drain and return to pan.
-Mix in all ingredients until combined and butter melted.

Simple as that, ENJOY!!

Thursday, April 25, 2013

Zesty Cheddar Bacon Spaghetti Salad Recipe


I love me some spaghetti salad, and I whipped this one up about a week ago when we thought it was almost spring... sike.  Pasta salads make me think of summer, and barbeques, and picnics, and like the rest of us I think I was having withdrawals and craving that feeling.  Here's the recipe for this frickin' masterpiece!

Note:  The noodles shown are long twirly spaghetti noodles, I have no idea what they are but I knew I had to use them, and that's what inspired me to make this fun, witty recipe. 

INGREDIENTS:

1/2 lb. spaghetti noodles
3/4 cup Italian dressing
1/2 cup diced cucumber (more or less to your liking- hell, throw some carrots in there if you wanna)
5 tsp. salad supreme seasoning
1/2 cup shredded cheddar cheese (plus more for topping when serving)
1/4 cup bacon bits (plus more for topping when serving)
1/4 tsp. garlic powder
1/4 tsp. parsley
1/2 tbsp. crushed red pepper

DIRECTIONS:

-Cook noodles as directed; drain and rinse with cold water.
-Combine the noodles and all the other ingredients in a large bowl.  Chill until ready to serve (the longer the better!)
-Top each serving with more cheddar & bacon heaven.

ENJOY!!


Monday, April 22, 2013

Pabst Blue Ribbon Buttery Honey Beer Bread Recipe


I've always tried to make bread and I've always had trouble working with yeast.  I was soooo excited when I found out that you can use my most favorite ingredient in place of yeast... BEER!  And I decided to use the best beer ever... PBR, duh!

INGREDIENTS:

2 cups flour
1 cup bread flour
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1-12 oz. can or bottle PBR (or whatever kind you prefer)
3 tbsp. honey or agave nectar
4 tbsp. butter, melted

DIRECTIONS:

-Preheat oven to 350.
-In large bowl, whisk both flours, sugar, baking powder, and salt.  Add beer and honey and stir until thoroughly combined.
-Spread batter evenly in a greased 9"x5" loaf pan.  Drizzle melted butter evenly over top.
-Bake about 60 minutes or until top is golden brown and a toothpick stuck in the center comes out clean.

ENJOY!!

Saturday, April 20, 2013

Cheddar Bacon Chicken Tenders Recipe



Chicken tenders are my absolute favorite food... if I'm at a restaurant and I can't seem to decide what I want, chicken tenders it is!  What's better than chicken tenders coated with bacony cheesy goodness!?  Soooo simple to make, and a great twist on our favorite comfort food.

INGREDIENTS:

1 egg
1 cup Italian panko bread crumbs
1/2 cup shredded cheddar cheese
1-3 oz. package bacon bits
1 lb. chicken tenders (or breasts cut into tenders)

DIRECTIONS:

-Preheat oven to 400.
-In a shallow dish, beat egg.
-In another shallow, mix together the panko, cheese, and bacon bits.
-Dip each tender into the egg, then in the bread crumb mixture.
-Place tenders on a greased baking sheet and bake for about 20 minutes, flipping over halfway through.

ENJOY!!

Thursday, April 18, 2013

Chicken Parmesan Muffins Recipe


I can't even begin to tell you how f@#%king delicious these things are... they have the same concept as meatloaf muffins, just ground chicken instead of beef and topped with sketti sauce!  

INGREDIENTS:

Tomato Sauce:
15 oz. can tomato sauce
14.5 oz can diced tomatoes
1/4 cup Italian dressing
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. minced onion
1/2 tsp. parsley
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. basil
1/4 tsp. oregano

Muffins:
1 lb. ground chicken
1 egg
4 tbsp. Italian bread crumbs
1/4 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
1/4 cup parmesan cheese

Shredded mozzarella cheese and parmesan for topping

DIRECTIONS:

-Preheat oven to 375.
-Combine all the sauce ingredients in a medium saucepan and cook on medium heat for about 10 minutes to let all the flavors come together. 
-In a big bowl, mix together the muffin ingredients until just combined.
-Evenly divide the muffin mixture in a greased muffin pan.  Top each muffin with about 1 1/2 tbsp. of the tomato sauce.
-Bake for about 20 minutes, then add mozzarella cheese and parmesan cheese on each muffin and bake for 5 more minutes until cheese is melted and muffins are cooked thoroughly.

ENJOY!!




Tuesday, April 16, 2013

French Onion Orzo Recipe


I realllyyyy love me some orzo, its tiny pasta, kinda like rice but more... pasta-ey?  If that makes sense.  Anywho, this recipe works really well with my french dip burgers or chicken fried steak.  It's super flavorful, and even better, super easy!!

INGREDIENTS:

1/2 lb. orzo
2 cups beef broth
1-10.5 oz. can condensed french onion soup
pinch of garlic salt

DIRECTIONS:

-Combine all ingredients in a large skillet and cook over medium-low heat until pasta is tender.

Yeah, it's that easy.

ENJOY!!

Sunday, April 14, 2013

Chicken Fried Steak Recipe


I've only had chicken fried steak once in my life when I made it a couple years ago, and a couple years ago I didn't really know what I was doing when I cooked... So I decided to try to make it again, and it was muy delicioso!

INGREDIENTS:

1 lb. cube steak
1/2 cup milk
1 egg
1 1/2 cups flour
1/4 tsp. cayenne pepper
salt
pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
canola oil for frying

Gravy:
3 tbsp. flour
1 3/4 cup milk
salt 
pepper
onion powder
garlic powder
cayenne pepper

DIRECTIONS:

-Beat the egg and 1/2 cup milk in a shallow dish and flour mixed with some salt, pepper, the cayenne, onion powder, and garlic powder in another shallow dish.
-Season each side of the cube steaks with salt and pepper.  Coating both sides, dip each meat in the egg/milk mixutre, dip in the flour mixture, then repeat one more time.  (So each piece of meat, dip in the egg/milk then flour twice)
-Heat oil in a large skillet (enough to line the pan about 1/4 inch deep).  Once heated fully (you can test it by sprinkling flour to see if it fries), add the steaks only cooking 2 at a time.  Cook until edges start to turn golden brown, about 3 minutes each side.  Once steaks are done, let cool on a paper towel lined plate.
-Once meat is fried, pour out the grease reserving 1/4 cup for gravy (and do not clean out the pan).  Return the pan to stove over medium heat and add the 1/4 cup grease.  Allow grease to heat back up.
-Sprinkle in the flour one tablespoon at a time.  Using a whisk, mix together until it turns golden brown.  If it seems more oily than thick and pasty, add another tablespoon of flour.  
-Whisking constantly, add in the milk.  Cook until gravy is thick.  Add more milk if its too thick.  
-Stir in LOTS of black pepper, some salt, cayenne, garlic powder, and onion powder.  The spices you need to add to taste, the gravy is very bland at first and each batch turns out differently. 
-Cook for about 5 minutes until the flavors are cooked in, and the gravy is thick and smooth.  
-Serve over the chicken fried steak, and ENJOY!!



Thursday, April 11, 2013

Cheesy Smoked Sausage & Baked Tater Casserole Recipe


This cheesy, creamy, rich, delicious casserole is my new favorite comfort food.  With this cold, wintery weather I just want to curl up in a big ball of blankets with a big ol' bowl of this amazingness.

INGREDIENTS:

4 large potatoes- peeled, diced, and cooked
4 tbsp. butter
4 tbsp. flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
8 oz. velveeta cheese, diced
1 cup mild cheddar cheese, shredded
1 lb. smoked sausage, cut into "half moon" pieces
1/4 tsp. garlic powder
1/8 tsp. paprika

DIRECTIONS:

-Preheat oven to 375.  
-Cook smoked sausage in skillet with 1 tbsp. olive oil, turning frequently until slightly brown.
-In a 9x11 casserole dish, put potatoes on the bottom.  Add smoked sausage to potatoes once they are done cooking.
-Mi together the rest of the ingredients (all but mild cheddar cheese and paprika) in a medium saucepan over medium heat.  Stir until melted and smooth using a whisk.  If sauce does not get thick enough, add another tbsp. of flour (I ended up adding it and the sauce was SUPER thick and creamy).
-Pour sauce over the potatoes in the casserole dish.  Sprinkle evenly with the mild cheddar cheese and sprinkle the paprika over the top.  
-Bake for about 15 minutes or until cheese is melted on top and slightly browned.

ENJOY!!

Wednesday, April 10, 2013

Eggroll Wrapper Mozzarella Sticks Recipe


Ok, so we all LOVE mozzarella sticks... but I guarantee you've never had one like these!  Not only are they super crunchy on the outside and gooey on the inside, they're HEALTHIER!!  Double whammy, bitches!  Quick and easy too, so I guess that makes it a TRIPLE WHAMMY!!

INGREDIENTS:

20 eggroll wrappers (they usually comes in pack of 20)
20 mozzarella string cheese sticks

DIRECTIONS:

-Preheat oven to 375.
-Roll the cheese sticks up in the eggroll wrappers by tucking the outside edges in and rolling.
-Bake for 12-13 minutes.  Serve with ranch dressing, marinara, whatever the hell you want.

ENJOY!!


Monday, April 8, 2013

Smoked Sausage Spaghetti Pie


This recipe is sorta like my smoked sausage sketti recipe, but in pie form.  I loveeeee spaghetti pie.  So easy to make and soooo delicious, and since I make my smoked sausage sketti, I love the flavor of smoked sausage with tomato sauce.

INGREDIENTS:

For pie filling:
1 lb. smoked sausage, cut into "half moon" shapes
15 oz. can tomato sauce
14.5 oz can Italian diced tomatoes
1/4 cup Italian dressing
1/4 tsp. garlic salt
1/4 tsp. garlic powder
1 tsp. minced onion (or onion powder)
1/2 tsp. crushed red pepper
1/4 tsp. oregano
1/4 tsp. parsley
1/2 tsp. sea salt
1 tsp. sugar

For Crust:
1/2 lb. spaghetti noodles, cooked
1 tbsp. butter, melted
1 egg
1/4 cup parmesan cheese
1/4 cup Italian dressing
1/4 tsp. garlic powder
1/4 tsp. parsley

1 cup shredded mozzarella cheese, for top of pie
1/4 cup parmesan cheese

DIRECTIONS:

-Preheat oven to 375.
-In a large saucepan, combine all of the pie filling ingredients listed above.  Heat over medium heat for about 10 minutes.
-In a large bowl, mix together the crust ingredients.  Pour noodles into a greased pie pan, forming into a crust shape by pressing the middle down and making edges.  
-Pour the sauce mixture into the pie crust and sprinkle the top with the mozzarella cheese and parmesan cheese.
-Bake for 25-30 minutes until top is melted and slightly golden brown.

ENJOY!!


Sunday, April 7, 2013

Chicken Cordon Bleu Burgers Recipe


I'm sooo excited to share this recipe, I came up with it all by myself!  They were kind of crazy to make, but it was well worth it in the end, I pinky promise!

INGREDIENTS:

1 lb. ground chicken
1/2 cup Italian bread crumbs
1 cup panko bread crumbs
1 egg + 1 tsp. water, beaten
1 cup flour
1/4 tsp. garlic powder
1/4 tsp. parsley
1/4 tsp. black pepper
salt
olive oil
thin sliced ham- 3 or 4 slices per burger (recipe makes 4 burgers)
4 slices swiss cheese
burger buns

DIRECTIONS:

-In a small bowl, combine the ground chicken and Italian bread crumbs.  Form into burger patties.
-Put the flour, egg, and panko bread crumbs each into seperate shallow dishes.  In the panko bread crumbs, mix in the garlic powder, parsley, black pepper, and a pinch of salt.  
-Cover a burger patty in flour, dip in the egg mixture, and cover fully in panko bread crumbs.  Repeat with remaining patties.
-Cook burgers in a large skillet with olive oil until cooked thoroughly until juices run clear, about 5 minutes each side.
-Meanwhile, broil the burger buns in the oven until just toasted.  
-Once burgers are done, put the burger on the bottom bun, top with ham and swiss cheese, and broil just until the cheese is melted.

ENJOY!!
And I'll keep brewing up these clever ideas ;)





Wednesday, April 3, 2013

Italian Sub Lasagna Recipe


This is quite the twist on lasagna... I originally wanted to make an Italian sub bake (which I still plan to!) then I decided to make an Italian sub lasagna because thats pretty much unheard of! Muy delicioso!

INGREDIENTS:

15 oz. can tomato sauce
0.6 oz packet Italian dressing mix
2 cups (8 oz.) shredded cheddar & monterey jack cheese
2 cups (8 oz.) shredded mozzarella cheese
9 lasagna noodles, cooked
9 oz. package honey ham lunchmeat
9 oz. package smoked turkey lunchmeat
9 oz. package salami lunchmeat
3/4 cup Kraft Tuscan Italian dressing, divided into 1/4 cup portions
Parmesan cheese for sprinkling

DIRECTIONS:

-Preheat oven to 375.
-In a small saucepan, mix the tomato sauce and italian dressing mix together over low heat for about 5 minutes.
-In a greased baking pan, spread 1/4 cup of the Tuscan Italian dressing on the bottom.
-Start your layers with 3 noodles, a layer of ham, turkey, & salami, then top with a layer of the tomato sauce and a mixture of the shredded cheeses.  Add another 3 noodles, top with 1/4 cup of the Tuscan Italian dressing, and begin to layer the meat, cheese & tomato sauce.  Repeat this one more time, then top the lasagna with the remaining cheese, and sprinkle with a bit of parmesan. 
-Bake for 25-30 minutes until the top is melted and golden brown.

ENJOY!!

Tuesday, March 26, 2013

Jamie's French Dip Burgers Recipe


I've had a slight obsession with french dip lately, and I've been trying to think of a way to make french dip with a twist... and so I did, and I feel like a culinary genius because everyone LOVED it!  Super success with this recipe :)

INGREDIENTS:

1 lb. ground beef
2 tbsp. worcestershire sauce
1 egg
1/4 cup parmesan cheese
1/4 cup shredded swiss cheese, plus more for topping
garlic powder
black pepper
8 slices roast beef lunch meat
buns

For the Au Jus:
1 can beef broth
1 can condensed french onion soup


DIRECTIONS:

-Preheat the oven to a broil.
-In a small bowl, mix together the ground beef, worcestershire sauce, egg, parm, and swiss.  Sprinkle with garlic powder and black pepper.   Form into four patties.
-In a large skillet, heat up a couple tbsp. of olive oil.  Cook the burgers on medium heat, about 5 minutes each side or until cooked thoroughly.
-Meanwhile, in a small saucepan, combine the beef broth and french onion soup.  Heat on low until the burgers are done. 
-Broil the buns for a minute or two until they are golden brown.  Put the finished burgers on top of the bottom bun, put 2 pieces of roast beef on each burger, and sprinkle with swiss cheese.  Broil the burger for about a minute until the cheese is melted.
-Serve with the au jus, and prepare to be amazed!

ENJOY!!

Sunday, March 24, 2013

Baked General Tso Chicken Recipe


All I gotta say is CAUTION: SPICY!!!  I loveeee this new dish. Chinese has always been my fave, but the recipes always looked wayyy too complicated.  This did take a LOT of time, but it was totallyyy worth it.

INGREDIENTS:

For the chicken:

2 lbs. chicken breasts, cut into small pieces
1 egg + 2 tbsp. water for egg wash
1 cup flour
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
3 tbsp. ground ginger
2 tsp. salt
olive oil

For the sauce:

4 tbsp. soy sauce
4 tbsp. rice vinegar
1/4 cup water
2 tbsp. sesame oil
2 tbsp. sriracha hot chili sauce (if you don't want yours so hot you can cut back here)
1/2 tsp. salt
2 tsp. corn starch
3 cloves minced garlic
1 tbsp. ground ginger

1 cup sugar
1/4 cup water

DIRECTIONS:

-Preheat oven to 375.
-Whisk together the egg and 2 tbsp. water to make your egg wash.
-In a small bowl, mix together the flour, black pepper, cayenne pepper, ginger, and salt.
-Start your chicken pieces in the egg wash, dredge in the flour mixture, and place on a greased baking sheet.  Repeat until all chicken pieces are finished.  Sprinkle olive oil over the top of the chicken.  Bake for 25-30 minutes, flipping over halfway through.
-In a medium bowl, combine all of the sauce ingredients (besides the sugar & water).  Set aside.
-In a medium saucepan, bring the sugar and 1/4 cup water to a boil.  Watch constantly until it turns into a light brown, almost caramel color.  Remove from heat.
-Give the sauce mixture one last stir making sure the corn starch is dissolved, then pour into the saucepan. *Be very careful at this stage, it bubbles up when you add it to the pan.*  Stir the sauce until its smooth (When I poured it, there were caramel-like lumps on the bottom, if this happens just keep stirring and it dissolves).
-Mix together the chicken pieces and the sauce.  Serve over white rice.

ENJOY!!


Friday, March 22, 2013

Bacon Cheseburger Pie Recipe


If you love bacon cheeseburgers, you'll love this!  You can even drizzle some ketchup and mustard on top of it and add some pickle slices... mmmmm!

INGREDIENTS:

1 cup + 2 tbsp. bisquik
1/4 cup milk
1 lb. ground beef or turkey
1/2 large onion, chopped
2 cloves minced garlic
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp.black pepper
1-14 1/2 oz. can diced tomatoes (I only used half, and it was still overly tomatoey-I'm not a fan of them)
2 eggs, beaten
2 cups shredded cheese (I used a mixture of cheddar & mozzarella to get 2 cups, but use any cheese of your choice)
Cooked bacon strips, broken into pieces (the more the merrier!!)

DIRECTIONS:

-Preheat oven to 375.
-Combine 1 cup bisquik and the milk, stir until soft ball forms.  Knead about 5 times.  Place on a floured surface and roll out until flat and big enough to fit pie pan.  Press the crust into a greased pie pan, trimming the edges if there is any extra.
-Cook ground meat until brown with the onion and garlic; drain.  Stir in worcestershire sauce, salt, pepper, and the remaining 2 tbsp. bisquik.  Pour into crust.
-Pour your desired amount of diced tomatoes over the meat mixture.
-Stir together the eggs and cheese, pour over the tomatoes.
-Bake for 30 to 35 minutes or until you insert a toothpick and it comes out clean-but after about 20 minutes, take the pie out and sprinkle with cooked bacon pieces and lightly press into the cheese.  (If you put the bacon on in the beginning it will get overcooked and be too crunchy.)

ENJOY!!

Wednesday, March 20, 2013

Pizza Critters Recipe


Babe came home the other day with a brand new deep fryer, my first very own one :)  I was trying to think of what the hell to make, and this is the delicious result! I decided to call them pizza critters because to me they look like little critters curled up in a ball!

INGREDIENTS:

4 cans of biscuits (40 total)
1-15 oz. can pizza sauce
1-8 oz. package shredded mozzarella cheese (equals 2 cups)
1 package pepperoni slices
parmesan cheese
garlic powder

DIRECTIONS:

-Preheat your deep fryer to 300 (or if you don't have one, heat veggie oil in a large pan).
-Cut the pepperonis into small chunks.  
-In a small bowl, combine the pizza sauce, mozzarella cheese, and pepperonis.  Sprinkle with a bit of garlic powder.
-Flatten out each biscuit and put a scoop of the pizza mixture in the middle.  Fold in the edge of the biscuit to form a ball.  Repeat with remaining biscuits.
-Fry the pizza balls in batches of 5 or 6 (or smaller if using a pan), about 2-3 minutes on each side or until golden brown.  Once done, let the "pizza critters" dry on a paper towel lined cookie sheet and sprinkle with parmesan cheese.  
-Serve with pizza sauce or ranch dressing, it's delicioussssssss!

ENJOY!!