Chicken Dumpling Casserole

This was super comforting and delicious! I can't take credit for this one... My dad made this up as he usually does and it turned out amazing! I love chicken & dumplings and this really was like a chicken dumpling casserole. Super easy to make! My son loved this! Coudn't get it sholved into his mouth fast enough! Your family will not be disappointed! Enjoy!

Things you will need:
1 Whole Chicken Cut into individual pieces with skin on. You could use Bone-In Breasts too if you only like White meat.
3 Carrots - chopped
3 Stalks of Celery Chopped
1 pkg White Button Mushrooms - Chopped
2 Large Cans of Cream of Mushroom Soup
1 Onion Chopped
1 bag Frozen Peas
2 Cloves of Garlic Minced
2 Pkgs of Pillbury Flaky Biscuits

Preheat Oven to 325 degrees

 Step 1: Place your cut chicken into the bottom of your 9x13 baking dish. Add in all the vegetables and cans of soup. Cover with tin foil and bake for 45 minutes to an hour.

 Step 2: Remove Chicken from the Oven and place the biscuits on top of the chicken. Try and put 3 to 4 biscuits in each row until the chicken is completely covered. Place back in the oven for 30 minutes. Once your biscuits are golden brown remove from the oven and enjoy!

Greek Stuffed Bell Peppers

I love lamb! It's so delicious and I really try to incorporate it every chance that I get! So I started thinking about how I could make a new lamb dish with elements of a comfort food dish that I already love. Stuffed Bell Peppers is something that my dad used to make all the time when we were growing up! It was easy to throw together and it was just so darn comforting. I make them now occasionally but my husband isn't a huge fan because of the classic tomato topping. So, I decided to come up with a new stuffed bell pepper recipe. This is where the Greek flavors began popping out at me! I love red bell pepper with any and all Greek food. So, this what I came up with! Delicious Greek style Stuffed Bell Peppers! Please enjoy!

Things you will need:
4 Large Red Bell Peppers (When picking out at the store make sure they have 4 bumps on the bottom this indicates that the Bell pepper would be better baked rather than raw, if you are looking for a bell pepper to eat raw look for one that has 3 bumps on the bottom. Just little side note.)
1lb Ground Lamb
2 Tbsp Bleu Cheese Dressing
2 Tbsp Minced Garlic
1 Large Red Onion Chopped
Zest of 1 Lemon
1 Tbsp Fresh Rosemary (Stripped and Chopped)
1 Tbsp Fresh Thyme (Stripped and Chopped)
2 tsp Fresh Oregano (chopped)
2 tsp Fresh Mint (chopped)
1/2 Cup Feta Cheese
1 Cup Garlic Herb Bread Crumbs
2 Tbsp Olive Oil
Salt & Pepper

Things you will need for the Sauce
8oz Container Plain Greek Yogurt
1 Large Cucumber (peeled and seeded)
3 Tbsp Fresh Dill
1 Tbsp Minced Garlic
1/4 tsp cayenne pepper
1 cup Feta Cheese Crumbled
Salt & Pepper

Step 1: Remove the tops of your bell peppers cutting a circular opening around the stem. You want to make the opening rather large because you will be stuffing it. Once you have remove the top start to remove the skin inside the peppers with your finger. Just pull on it and it will come out. Wash it out with some cold water if there are seeds stuck in there! Once your bell peppers are seeded and cleaned roll them in Olive oil and season them with salt & pepper. This will help them roast and get all that delicious flavor infused into your stuffing!

Step 2: First thing I do is place all my herbs into my food processor. This will allow you to get the same consistency on each of the herbs and allow them to blend together prior to adding them to your meat. Place Rosemary (removed from stem), Oregano (removed from stem), Thyme (removed from stem), and Mint in the food processor. Pulsate four or five times! Once they are all chopped it's time to add to our lamb! In a large mixing bowl add the Herbs, Red Onion, Garlic, Lemon Zest, Feta, Bleu Cheese Dressing, Bread Crumbs, Salt & Pepper to your Ground Lamb. Get your hands dirty and really mix this well! You're pretty much making a meat loaf so you want to make sure that every element is dispersed evenly. The Bleu Cheese dressing is really the secret ingredient to this mixture because it gives it moisture as well as a background flavor that most people can't put their finger on! Once your meat is thoroughly mixed your ready for step 3.

Preheat Oven to 375 Degrees

Step 3: Stuff the bell peppers with your lamb mixture press it down so you can get as much mixture as you can into each bell pepper. Once you have stuffed all your bell peppers into the oven for 45 minutes to an hour! Once your meat has browned and reached an internal temperature of 160 degrees you can remove from the oven!

While your Bell Peppers are baking make the sauce!

Making the Sauce
Step 1: Peel and remove the seeds from the cucumber. I just use a potato peeler to peel the cucumber. To remove the seeds cut the cucumber into quarters and remove the center.

Step 2: Place Yogurt, Cucumber, Garlic, Dill, Cayenne Pepper, Salt & Pepper into food processor. Pulsate until all ingredients are mixed well. Add 1 Cup of crumbled Feta Cheese to sauce and stir well.

Step 3: Place sauce in the refrigerator for 20 minutes to allow it to set up.

To serve place 1 Bell Pepper on a plate and top with sauce. Sprinkle a little dill around the plate and top the Bell Pepper with a Mint leaf. Dish complete and oh so delicious!

Cheesy Chicken Artichoke Sundried Tomato Pasta Bake

This recipe I just threw together! I was craving something with Artichokes and Sun dried Tomatoes so this is what I came up with! Totally comforting and cheesy! Please enjoy!

Things you will need:
9x13 Baking Dish
1 box Torcoletti Pasta (whatever cork screw pasta you like or whatever you have on hand will work!)
1 8oz pkg Cream Cheese (room temperature)
2 cups Mozzarella Cheese
3 cloves of Garlic minced
1 Jar Alfredo Sauce
1 pkg Foster Farms Precooked Chicken Breasts diced
1 pkg Sun Dried Tomatoes (not packed in oil. These are found over by the produce section or with the Raisins.)
1 cup Parmesan Cheese
1 can quartered Artichokes in water

Preheat Oven to 350 Degrees

Step 1: Cook your pasta until its Al Dente, so still a little firm, remember you will be baking it so if it's a little under cooked it's ok! Once your pasta is cooked strain all the water except 1 cup. Reserve this to add a little later. Place your pasta in your baking dish.

Step 2: Mix your cream cheese with the pasta, I did this while the pasta was still hot so it could melt the cream cheese and help evenly coat the pasta. After all the pasta is evenly coated with the cream cheese, add your Alfredo Sauce. Mix well making sure all the pasta is covered in Sauce.

Step 3: Add the Chicken, Artichoke Hearts, Sun Dried Tomatoes, and Garlic. Stir until mixed well. Than add your 1 Cup of water that you saved from your pasta. Mix this in. Once the baking process begins this water will help thicken your sauce that you're creating! It's a great thickening agent! Once the water has been incorporated add 1 cup of Mozzarella Cheese and 1/2 Cup of Parmesan cheese. Mix well!

Step 4: Top the pasta with the remaining Cup of Mozzarella Cheese and 1/2 Cup of Parmesan cheese. Bake pasta for 30 - 45 minutes. Allow the mozzarella on the top to brown and get a little crunchy! This will add nice texture to the pasta! Once removed from the oven allow to stand for 5 minutes prior to serving!





Enjoy!

Crock-Pot Jambalaya

Finished Jambalaya

This was super easy and very tasty! Being a new mom anything that can be thrown together in a crockpot is a plus for me! The thing to remember about Jambalaya is the longer the ingredients hang out together, the complexity and layers of flavor begin to build and make it a totally awesome dish! There is a way to make this dish on the stove and total prep cook time is about 50 minutes so if you don't want to use your crockpot and would rather cook it on the stove let me know and I'll send that recipe your way!

Things you will need:
8oz Andouille Sausage or Polska Kielbasa
8oz Cubed Ham - I used Black Forest Ham
16oz Peeled Deviened Shrimp - I used Frozen Cooked shrimp
3/4 Cup Long Grain Rice
2 Cups Chicken Stock
1 14oz Can Diced Tomatoes undrained
1 Bay Leaf
1 tsp Dried Thyme
1/2 tsp Dried Basil
2 cloves Garlic Minced
1/2 tsp Cayenne Pepper - 1/4tsp if you don't it like spicy
1 tsp Black pepper
2 Stalks Celery chopped
1/2 Onion chopped
1/2 Red Bell Pepper chopped

Throw all of this into your crock pot on low for 4hours! Because I used cooked shrimp I didn't add it until the last 5 minutes. Serve it hot with some delicious corn bread and you got yourself a delicious southern meal!

Chicken Broccoli Alfredo Stromboli

After taking it out of the Oven

This recipe was good! Comforting for sure and my little man loved it! I suppose it's a good way to sneak broccoli into your children's dinner! He couldn't get enough of the filling! I made this a lot more work than it needed to be. Feel free to buy precooked breast strips for the chicken it would cut the prep time in half if you used that. I thought I had some but didn't so I ended up cubing and cooking Boneless Skinless breast. It just added additional cook time, it's unnecessary unless you want to. Give this recipe a try and let me know what you think! I think this is definitely a recipe you could play with and fill with whatever you want! I was even thinking velveta cheese and cubed ham! It honestly taste like a giant Hot Pocket! LOL!! So get creative and play with the recipe.

Things you will need:
Pizza Dough
2 Boneless Skinless Breasts - Cubed into bite size pieces
2 Heads of Broccoli - Chopped and steams removed
2 Garlic Cloves Minced
3 Tbsp Butter Melted
1 Jar Alfredo sauce - If you want to make your own feel free
2 Cups Mozzarella Cheese - Grated
Parmesan Cheese

Step One: Rolling out the dough - You can do a traditional calzone with this and just roll it out like a pizza, but I rolled it out in a huge rectangle so I could attempt to braid the dough! LOL! Attempt is the word I'm choosing to use! With the final product you really couldn't tell that it was braided so just the fold over will work just fine! In order to braid it once you have rolled it out into the shape of a rectangle cut slits down each side of the dough length wise, then move to a cookie sheet.

Step Two: Blanch your broccoli and cook your chicken. To blanch broccoli either steam or boil your broccoli for 3 minutes and then place in a bowl of ice water to stop the cooking process. You want your broccoli a little undercooked because it's going to continue to cook inside of your dough as well. So once you have imersed your broccoli in the ice water let it hang out for 2-3 minutes and than strain. Cook your chicken in pan over medium heat with a little olive oil. I seasoned my chicken with garlic salt, oregano, and pepper, but this is totally a preference thing so whatever you like on your chicken go ahead and throw it in! Once your chicken a browned and good to go we're ready to move on to step 3.

Step 3: I didn't want to create a layering effect so I put my chicken, broccoli, garlic, mozzarella cheese, parmesan cheese, and the Alfredo sauce in a large mixing bowl and mixed together. Once that was all mixed really well I spooned the filling into the center of the dough. I then took the top of the dough and folded it over the filling and then rotated the slits to create a braided effect I folded the bottom as well so there were holes or gaps. Like I said it really didn't show in the presentation and I probably did it wrong so if you want to just fold the dough over and use a fork to press it down go ahead!



Before I placed it in the Oven



Before I placed this in the oven I brushed with melted butter and sprinkled with garlic powder and parmesan cheese. I baked this at 400 for about 35-40 minutes. I wanted to make sure that the bottom of the crust was done. After I baked it I let it stand for 10 minutes prior to slicing so the cheese would set up and it would be easy to cut.



Finished Product

I am not good with Dough or baking so I was pretty proud of the end result! Try this recipe and let me know what you think! 

Mexi-Style Stuffed Chicken Breasts

So I made this dish for a couple of girlfriends and their husbands and it seemed to be a success! It has great New Mexican flavors! I will be making this dish again!!

Things you will need:
1 Block Softened Cream Cheese
4 Large Chicken Breasts
1 Can Green Chile Enchilada Sauce
1 bundle Green Onion - chopped
1 bundle Cilantro - chopped
2 Large Cans Roasted Green Chile - I used Fresh Roasted Green Chile that my husband and father roasted
1 8oz Tub Sour Cream
4 Cups Mexican Style Shredded Cheese
2 Tbsp Butter
5 Cloves of Garlic
9x13 Baking Dish

Preheat the Oven to 400 degrees

Making the Stuffing
In a mixing bowl add Softened Cream Cheese, if your cream cheese is still stiff just put it in the microwave for 30 seconds, you want to be able to stir it easily. Add 1/3 of your chopped Cilantro, 1/2 chopped your chopped green onions, 2 minced garlic cloves, 1-1/2 cups of shredded cheese and 1/2 cup of diced roasted green chile. Mix well, add salt & pepper to taste. Once mixed really well put in the fridge for at least 30 minutes, this will set up and really incorporate all the flavors!

Making the Sauce for the Chicken
So I'm huge on sauces and any kind of condiment really so of course I had to make sauce for the top of these chicken breasts. Preheat a Medium Skillet over medium heat, add 2 Tbsp Butter, 2 cloves of garlic minced and your sour cream, allow the butter to melt and work it into the sour cream, once that's mixed well pour in half of your enchilada sauce into the sour cream mixture. You want the sauce to be a very light green color, slowly keep adding your green chile sauce and incorporate well. Once that's combined add 1/3 chopped cilantro, and 1/2 cup of Roasted Green Chile, turn the heat to medium low and cook sauce for about 15-20 minutes, the sauce will start to thicken and bubble, stir occasionally so it doesn't stick and the milk doesn't burn.

Stuffing the Chicken
When stuffing chicken you want to make sure that the breast you are using are thick enough to cut a slit into. That's why I go for the large breasts. So, using a fillet knife slice the top of the chicken breast and slowly cut into the center of the breast, you are just trying to make a pocket to place your filling in so try not to puncture through to the other side. Now get out your filling from the fridge and spoon mixture in a small zip lock baggie, cut the corner and pipe the cheese filling into your pocket. When I made this I tried to spoon it into the chicken and it just made a mess of my hands and I really wished that I had done it this way! When you have all your breasts stuffed place them in the 9x13 Baking dish and pour your fantastic green chile sauce over top and top with more shredded cheese. Cover with Tin Foil and let cook for 30 minutes, this will allow the chicken the steam itself in the sauce as well as it's own juices, after 30 minutes remove tinfoil and allow to cook for 15 more minutes. Remove from oven, let stand for about 5 minutes and serve! I served with Spanish Rice and Black Beans! This dish was so comforting and delicious!

Stuffed Chicken Breast with Balsamic Aioli

This recipe is good! Because I can't eat Beef these days I'm really trying to become inventive with Chicken! So I decided that I wanted to do a spin off on Chicken Parmasean but with out the Spaghetti, so I decided to try this and was not disappointed! Give it a try and let me know what you think!

Things you will need:
4 Large Chicken Breasts
1 Bag Shredded Mozzarella Cheese
1 bundle Fresh Basil
1 jar Roasted Red Peppers
1 Original Shake & Bake
2 Tbsp Zesty Garlic Season Garlic Gourmet
1 tspn Oregano

Balsamic Aioli
1 Cup Mayonaise
1/3 Cup Balsamic Vinegar
1/3 Cup Extra Virgin Olive Oil
1/2 tspn Minced Garlic

Preheat the Oven to 400 Degrees

Step 1. Make a pocket inside your Chicken breast, big enough to get lots of ingredients in but not enough to butterfly the breast, you still want the breast to be intact. Fill the pocket by the layering the following ingredients inside the pocket, basil leaves,  Roasted Red Peppers, and a handful of Mozzarella Cheese (if you work it into a ball it's alot easier to work with), you want there to be a good amount of stuffing but not bulging for the seam.

Step 2. Once all your Breasts are stuffed put them in the Shake in the bake! Shake it up and create a breading for the outside of your stuffed chicken! (If you don't want to use the Shake & Bake and prefer a non breaded breasts that's totally an option too! I would just season the breast with Oregano, Thyme, Garlic, Salt & Pepper. This would be a fantastic alternative) Once complete place your Chicken in the oven and bake for about 30 minutes.

Step 3. Aioli is one of my favorite sauces, it's so easy to make and you can really change up the flavor by incorporating what you want inside the sauce! So in order to make your Balsamic Aioli combine, Mayo, Balsamic Vinegar, Minced Garlic, and Extra Virgin Olive Oil with a whisk. Whisk until well blended and place in the fridge. I use this sauce to dip the chicken in! The Balsamic Vinegar gives it a sweetness and a complexity all at once!

I served this chicken with a Chicken Pasta. So easy, so delicious! Please let me know what you think!!

Chicken Fajita Tortilla Soup

Chicken Fajita Tortilla Soup

Yields 4 Servings

Things you need:

2lbs Bnls Sknls Chicken Breast – Chopped into bite size pieces

2Tbsp Cumin

1tspn Coriander

2 tspn Minced Garlic

1 – White/Sweet Onion – Chopped into bite size pieces

1 – Red or Yellow Bell Pepper – Chopped into bite size pieces

1 – Can of Black Beans drained

1 – Can of Corn drained

1 – 28oz Can of Fire Roasted Tomatoes

1 – Quart Chicken Stock

1 – Bundle of Cilantro – Chopped for topping

1 – Bundle Green Onions – Chopped for topping

1 – Lime sliced for topping

1 – Avocado for topping

Bag of White Corn Tortilla Chips

Shredded Sharp Cheddar 1 Cup

In a large soup pan on medium high heat add about 2Tbsp Olive oil, just enough to coat the bottom of the pan. Once the pan is hot add your chicken, bell pepper, onion, cumin, coriander, garlic, salt and pepper to taste. Let cook on medium high for 8 minutes or until chicken has browned and the vegetables have a nice color to them. You want it on a high heat so you get that fajita kinda flavor!

Once that has browned add in your beans, corn, fire roasted tomatoes, and chicken stock. Bring to a boil, reduce heat to low and let simmer for about fifteen minutes.

In the bottom of the bowls you are serving the soup in crush up a few white corn tortilla chips, a small pinch of shredded cheese, and ladle the soup over the top. Top with chopped cilantro and green onions, a lime wedge and a few squares of Avocado! This is super yummy!

Herbed Cheese Chicken Burger with Herbed Aioli

This Chicken burger was pretty amazing! I love Ciabatta Rolls, and the Red Onion and Arugula are the perfect companions for this fresh tasting burger! Serve by itself or with a salad! This recipes yields 4 burgers

Things you will need:
1 pkg Ground Chicken
1 cup Shredded Mozzarella Cheese
1/4 cup Chopped Fresh Rosemary
1/3 cup Chopped Fresh Thyme
1 Garlic Clove Minced
2 Tbsp Olive Oil
1 cup Mayonnaise
Salt
Pepper
Arugula For Topping
Sliced Red Onion for Topping
4 Ciabatta Rolls toasted

In a small bowl mix together Mayonnaise, garlic, thyme, and rosemary. Stir together. Using a whisk slowing incorporate your olive oil. Once this is mixed well put in the fridge.

In a large bowl mix together the Ground Chicken, Salt, Pepper, Cheese, and 1/3 of the Aioli mixture. Once this is incorporated really well you are ready to start making your patties. These patties are going to be really sticky, and hard to shape but they will come together! The chicken will firm up as it cooks.

I broiled these patties for about 8 minutes on each side. Because the Mozzarella Cheese is incorporated into the meat it starts to brown and bubble on the top of the patty.

Toast your Ciabatta if you prefer, dress with left over Aioli, Arugula, and Red Onion and you have one kick ass Chicken burger!

Tator-Tot Casserole

I love this recipe because it's so versatile, you can really use anything you like to make this and it's so good! Kenny's mom taught me how she makes it and I've played with it and have made it my own. Children love this recipe always a hit!

Things you will need:
1 bag Tator-Tots
1 White Onion Chopped
1 Tbsp Minced Garlic
1 lb Fresh Green Beans
1 lb Fresh Mushrooms - sliced
2 cans of Heart Healthy Cream of Chicken Soup
1 pkg Ground Chicken
2 cups Shredded Cheese

First you need to brown up the Ground Chicken. Season well with whatever seasonings you like, I use salt, pepper and a little garlic salt. Once your chicken has started to brown throw in your garlic, onions and mushrooms.

Meanwhile blanch your green beans! Boil a large pot of water. Remove the stems and the bottoms of the green beans and cut in half. Place your Green beans in the boiling water and cook for only five minutes. Have a large bowl full of ice water waiting for your green beans so you can stop the cooking process! Once you have boiled your green beans for five minutes place them in the ice water.

Preheat the oven to 375 degrees

Once your chicken mixture is browned and your veggies are looking tender your ready to start your casserole! In a large bowl mix the meat mixture, green beans, Tator-Tots and soup together. Once this is mixed together pour mixture into a 9x13 baking dish. Top with 2 cups shredded cheese. Bake for 45 minutes. So delicious!

Peanut Butter Banana Sandwich

Growing up one of my favorite things as an after school snack was a Peanut butter & banana sandwich with a huge glass of milk. This is not my recipe, I saw this recipe on Paula Dean's show, made it and honestly it's just too good not to post on here! If you have children or are still a child at heart this sandwich is for you!




Things you need:
1/2 cup of butter softened
3/4 cup crunchy peanut butter (I use creamy but it's more of a textural thing)
3 Tbsp of Honey
1 1/2 Tspn Ground Cinnamon
3 Ripe Bananas
White Bread or Wheat whatever you prefer (I think it's best with white bread)
Toppings:
1/4 cup of Sugar
1 Tbsp of Cinnamon

In a frying pan, melt 3 Tbsp of butter. Make sure the butter doesn't burn.

In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4 inch thick slices. Spread Butter on the outside of your bread, just like a grilled cheese. Spread the peanut butter mixture onto a slice of bread and cover with banana slices. Top the bread with the remaining slice of bread. Grill the Sandwich in the frying pan until golden brown.

For the topping combine the sugar and cinnamon in a shallow plate. Coat the grilled sandwiches in the mixture. Serve hot! So melty and sweet!

Lamb Meatballs

I love lamb! I know that it can be a little intimidating and people say it tastes funky but that's just not the case. These meatballs are so good and the meat is lean and delicious. Please keep an open mind and try these meatballs! You will not be disappointed! I promise you!


Things you will need:
l pkg Ground Lamb
1 Tbsp Fresh Thyme - Removed from Stem
1 Tbsp Fresh Rosemary - Removed from Stem
1 Tbsp Fresh Mint
1 Red Onion - Diced Finely
1 Tbsp Garlic
Olive Oil
8oz container Feta
1/2 cup Garlic Herb Bread Crumbs
Gorgonzola Cheese dressing


First Step - Place all of your Fresh Herbs and garlic in a food processor and start the food processor, as your pulverizing your herbs add in a little olive oil, you want it to be the consistency of a paste. Once that's complete, get a large bowl and place your ground lamb in it. Add the paste as well as the Red Onion, Garlic Herb Bread Crumbs, and feta cheese. Mix well. I take my rings off and get in there with my hands. Make sure that this is really incorporated well.

Preheat Oven to 375 degrees

Line a cookie sheet with tin foil - this makes for easy clean-up!

Once that's all mixed start making your meatballs. I make them about the size of golf balls. Make any many as you can from your mixture.

Once you have all your meatballs made, brush them the Gorgonzola Dressing covering the entire meatball.

Cook your meatballs for about 1 hour, and continue to brush on dressing about every 15 minutes.

My husband likes to eat these meatballs in a grilled pita with hummus but they are great with a salad and served just as they are. If you do want to go the sandwich route I recommend using Athenos Spicy three pepper hummus and arugula as the lettuce, so delicious, so fresh tasting!

Roasted Chicken Green Chile Enchiladas

These enchiladas are so good, and super easy to make! Plus there is always leftover filling which you can use for Nachos, quesadillas and a sandwich even! It's super yummy.

Things you will need:
12 White Corn Tortillas
1 Whole Roasted Chicken - deboned and pulled apart
2 Cans Green Enchilada Sauce
1 White Onion
4 Cups of Mexican blend Cheese
4 Roasted Green Chiles (Canned or Fresh)
Canola Oil

So first step is the filling. I always go out and just buy a Roasted Chicken at the store and just pull it when I get home. So pull your chicken and make sure your Chicken is pulled enough that it's in bite size pieces, dice up your onion and incorporate with the chicken. Dice and add the 4 roasted green chiles to the mixture. Add in 2 cups of the Mexican cheese blend. Stir together and make sure that this is well mixed. 

Next is the tortillas, for the best results with enchiladas you should always flash fry them. Which means, take a small skillet and fill with canola oil, just enough to cover the entire tortilla. Once the oil is hot, take your tortilla and place in the oil, the tortilla will immediately start to bubble, let it bubble for about 30 seconds and flip, cook on the opposite side for 30 seconds. So only a total on 1 minute cook time for each tortilla, you don't want it to be crispy you just want it cook a little. 

Get out a 9x13 Baking pan - Preheat oven to 375 degrees

Once all your tortillas are cooked you want to dip them in one can of your green enchilada sauce. Dip a tortilla in the sauce and place filling the in the middle of the tortilla and roll it up. Place in the baking dish and continue until your pan is filled with enchiladas. Pour the remaining can of Sauce over the top of your enchiladas, cover with 2cups of the Mexican Blend cheese and bake for 45 minutes. These are delicious!

Italian Shepards Pie

My Grandma always makes me a classic Shepard's Pie when she comes to visit! She knows that it's my favorite thing that she makes! So I decided that I wanted to make a Shepard's pie but mine never tastes like my grandma's so I wanted to do a new twist on the recipe. This recipe was totally just a thought and I decided to try it and it was a Success! Delicious Recipe... Ultimate comfort food.

Things you will Need:
1lbs Italian Sausage
1 White Onion
1 Red Bell Pepper
1 Zucchini
1lbs crimini mushroom (or whatever mushroom you like)
2 cans Italian Style diced tomatoes
1 8oz tub of Ricotta cheese
2 cups Mozzarella cheese
1 Tbsp Minced garlic
3 Russet Potatoes
1/2 cup Milk
1 egg
Italian Bread Crumbs
1 bundle fresh basil
1 small can of sliced black olives (optional)

Preheat large skillet to medium and lightly coat the bottom of the pan with Olive Oil. Brown your Italian Sausage, once your sausage has browned add in two cans Italian style diced tomatoes, use the juice in the can. Add minced garlic, onion, black olives and fresh basil to mixture. Let cook for about ten minutes.

Mean while, roughly chop up the zucchini, red bell pepper, and mushrooms. Preheat a skillet to medium heat and coat with Olive oil. Season your veggies with Salt and Pepper and toss in the pan. Cook these veggies until the colors are vibrant, the veggies should still be a little crunchy.

Peel and boil your potatoes, you want to make these just as if you are making Mashed potatoes. Once your potatoes are tender enough to mash, strain, and mash! Add 1/2 cup of milk, 1 egg scrambled, this is an important step, please make sure that you are beating your egg in a separate bowl and slowly add into your potatoes. After you have incorporated the milk and egg, add the mozzarella cheese! These potatoes will be thick and hard to stir! You can see the gooey-ness of the cheese in the potatoes! It's delicious!

Pre-Heat the oven to 375 degrees

In a 9x13 casserole dish add your sauce to the bottom of the pan. Get your Ricotta and just take spoon-fulls and plop it into your sauce randomly. Enough that it will melt around the sauce and give it a creamy background. Layer the veggies on top of the sauce. Then layer your potatoes on top of your veggies. Spread them out so potatoes are covering all of your mixture. Top with Italian Bread Crumbs and Parmesan Cheese.

Bake for 45 minutes or until the top is golden brown. This is so comforting and so delicious!

Chicken Chili

I really can't have a lot of red meat so I came up with this recipe so I could enjoy a good bean chili with my husband! It's very good! But it does take some time, so please make sure that if you are going to make this recipe you have lots of time! Simmer time is 5 hours! So beware! LOL!


Things you will need:
1 pkg Ground Chicken
1 White Onion
1 bundle Cilantro
2 Serrano Chiles
1 1/2 Tbsp Red Chile Powder
2 Cans Pinto Beans
2 Cans White Beans
1 Can Red Kidney Beans
1 tsp Herbed Poultry
1 tsp Garlic Salt
Olive Oil


Use a large stew pot for this recipe. The great thing about Chili is your building flavors so you can use just one pot! Lightly coat the bottom of the pan with Olive Oil and start browning your Ground Chicken. Add the Herbed Poultry and Garlic salt to the chicken. Ground chicken is great but it mostly absorbs all the flavors around it so you want to make sure and season it while your browning. Once your chicken is browned add in your 3/4 White onion roughly chopped, reserve about 1/4 of the onion for garnish. Once the onion is translucent add in the Serrano Chiles roughly chopped. Again, depending on how hot you like your chili use seeds don't use seeds, just remember the Serrano Chile is a lot hotter than the jalapeno! Let the chiles cook with the onion and chicken for about 5 minutes, then it's time to add in your bundle of cilantro roughly chopped. Stir this all together and let cook for about 10 minutes.


Now add all the beans to the pot. I drain my beans but you could use the juice if you want. Stir together and add 1 1/2 Tbsp of Red Chile Powder. If you can find it I like the New Mexico Red Chile Powder, but regular works just as good so whatever you can find! Add 4-6 cups of water, enough liquid to cover all your ingredients and to simmer down and thicken. Keep this at medium low heat for 4 1/2 - 5 hours and honestly you have the best Chicken Chili ever! So delicious and definitely worth the wait!

Beans

My husband loves this recipe! It seems like every time I ask him what he wants for dinner this is his response. This recipe originally came from my dad and I've added a few things to make it my own. I love this recipe because you literally throw everything in the pan and forget about it! You do need a pressure cooker for this recipe so if you don't have one, I'm sure you could make this using a regular chili pot but it would take some serious time.

Things You Need:
2 Cups of Pinto Beans (I don't soak them because I'm using a pressure cooker)
Ham Skanks - When you buy these at the store they come in packs of two
1 White Onion diced
1 Tbsp Garlic minced
8 cups Water
Salt
Pepper

Throw everything in the pot and cover. Let this pressure cook for about an hour and a half! It turns into this thick delicious bean stew! Definitely a winner!

Green Chile

This recipe is very close to my heart. This literally would be my last meal if I had to choose. My whole family makes this recipe and I swear everyone has their own way of making it! Well, this is MY way! LOL! It's more of a Mexican stew and is so comforting.

Things You Need:
Boneless Country Pork Ribs
White Onion
Garlic
Potatoes - peeled and chunked
Roasted Green Chile - You can get canned or fresh roasted whatever is easiest for you to get your hands on.
Flour
Olive Oil

Cut your pork into bite size chunks and coat lightly in flour.

Pre Heat your pan - Make sure you use a stew pan with a lid because covering this is what makes it thick. Eye ball the Olive Oil. Just enough to lightly coat the bottom of the pan. Once your pan is preheated throw your pork in. Let it brown and get all the flour mixed with the oil. It's ok if it looks a little chunky at this point.

Dice your Onion and throw it in the pot with the pork. Peel potatoes and chunk, try and make the potatoes chunks even for even cooking, you want to make sure you know you are biting into a potato. Not too small or they will disintegrate into your chile.  Once your onions have sweat and they are translucent go ahead and add your potatoes. Let your potatoes cook with all your goodness for about 4 minutes and then add your Green Chile. Stir and then add 4 cups of water or however much you need to cover your ingredients. Bring to a boil and cover. Let cook for about 45 minutes until a thick almost gravy consistency. So good. Serve with tortillas and sour cream! So delicious!