Swiss Chicken Casserole

Our friends the Whitaker's made this for us when Nate was born!  I loved it!  And my friend Kim put it on her blog, so here is my take!  And Nate and I took it to 2 families this week who have welcomed little boys into their families!  Hope they enjoyed it as much as we did!

Ingredients
6 boneless, skinless, chicken breasts
Salt and freshly ground black pepper
1 package fresh thyme (well, you only need about 6 sprigs, can also use a few dried pinches)
6 slices swiss cheese
1 10 ounce can cream of chicken soup
1 cup sour cream
1 stick of butter, melted
1 14 ounce bag stuffing mix (I used Pepperidge Farm cubed)
1-2 tbsp olive or grape seed oil

1. Preheat oven to 350 degrees.
2. Place the chicken in a greased 9x13 casserole dish.  I split this in half, so I used a smaller pan and froze the rest in a foil pan.
3. Season with the salt and pepper. 
4. Strip the thyme leaves from the stalks and sprinkle over the chicken (or place a couple on pinches on each). I used about one stalk per chicken breast.
5. Place a slice of swiss cheese over each chicken breast. 
6. Mix the soup and sour cream together, and spread over the cheese.
7. In a large bowl, combine the melted butter and stuffing, stir to coat.  My stuffing still looked dry, so I added a tablespoon of grape seed oil.
8. Sprinkle stuffing evenly over the chicken.
9. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for 15 minutes more. This will crisp up the top of the stuffing, and turn it a nice golden brown.

A great meal to have on a cold night!  And all you need is some veggies or cranberry sauce to go with it!

slow cooker meatballs...

want a yummy appetizer?  and super easy?  people have told me that they come to our halloween party just for these!  delicious!!

Ingredients
2-3 lbs precooked meatballs, thawed (smaller size better, from Sam's or Costco)
1 can cranberry sauce (jellied or berry)
1 jar chili sauce

1. Place all items in slow cooker and mix.
2. Place on high for 30 minutes to 1 hour to get everything blended.
3. Place on low for 2-3 more hours, until heated to you liking.

Super yummy, super easy!  And don't worry, there won't be leftovers!

individual spinach quiche cups

My rosary mom's group came over a couple weeks ago.  I wanted to make something that was yummy and healthy.  Found this recipe, make a few tweaks, and here it is!

Ingredients
1 tbsp olive oil
1/2 cup onion, chopped
2 - 10 ounce packages frozen spinach, thawed
3/4 cup egg substitute (or 4 additional eggs)
4 eggs
1/2 cup red bell pepper, chopped
salt and pepper
dash nutmeg

1. Preheat oven to 350 degrees.
2. Heat oil in pan over medium.  
3. Add onions and cook until clear.
4. While onions are cooking, wring out moisture from spinach.
5. Add spinach and cook a couple of minutes, until heated through.  Season with salt, pepper and nutmeg.
6. Line muffin tray with baking cups.  Spray cups with cooking spray.
7. Allow spinach mixture to cool a bit, and wring out again (you don't want soggy quiche).
8. Combine egg substitute, egg, peppers, spinach and onions in bowl.
9. Divide evenly in baking cups.  Should make 12 quiches.
10. Bake for 20 minutes or until knife inserted comes out clean.
11. Serve warm or cool, or freeze for later use.

Slow Cooker Shiner Bock Pot Roast Dip Sandwiches

Okay, big title.  But super easy dish...and I probably think you have most of the items on hand!  I made this for a friend who just had twins.  Even though I had a large roast, it seemed to shrink in the slow cooker.  But as soon as Ryan ate it, he said I had to post it!

I also had extra au jus after this meal, so I froze it for a quick french dip au jus in the future.

Ingredients
1-2 tbsp oil (olive, grape seed, etc.)
chuck roast (however much you want)
1 can/bottle Shiner Bock beer (or your favorite variety)
1 package dry onion soup mix
1 can beef broth
rolls/crusty bread
mozzarella or provolone cheese

1. Heat oil in pan over high.  Trim excess fat from roast, if desired.
2. Add roast and brown on all sides.
3. Place roast in 4 or 6 quart slow cooker.
4. Dump beer, soup mix and broth on top.
5. Cook for 8-10 hours on low.
6. Prior to serving, toast bread with cheese on top in broiler.
7. Serve with meat on bread and au jus to dip.

dry, white carrots...

Okay, maybe it only happens to me...but when I buy precut carrots, they seem to turn white, very quickly!

Found an easy and quick solution - put them in water!  Put carrots in a bowl, cover with cold water, and place in fridge.  I would drain the water when we ate dinner, and whatever carrots we didn't eat, was covered again!

So, don't throw out those carrots!  Rehydrate them!

Garlic Lime chicken

When I first made this, Ryan immediately asked me to put it in the family cookbook.  I usually make a batch of the spice rub and keep it on hand!  Great quick dinner!!  I got this from one of my favorite cooks, Leanne Ely.


Ingredients

1 tsp salt

1 tsp pepper

¼  tsp cayenne pepper (omit if serving kids)

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp thyme

4-6 boneless skinless chicken breasts, or about 1 lb chicken tenders

2 tbsp butter
2 tbsp olive oil

½ cup chicken broth

4 tbsp lime juice

1. In a bowl, mix together first 7 ingredients (the spices). 
2. Evenly sprinkle mixture on both sides of chicken breasts/tenders.
3. In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side. 
4. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. 
5. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Blueberry Peach Cobbler

Okay, this is super yummy!!  Delicious!  Seriously, it has happened that we made this 3 times in one week.  And if it not summer, feel free to use frozen fruit to make this!

Ingredients
1 lb peaches, sliced (peeled if you wish)
1 lb blueberries
1 tsp vanilla extract
3/4 cup sugar, divided (or splenda, if you prefer)
1 1/2 tbsp cornstarch
1/4 tsp cinnamon
1 cup all-purpose flour (or 1/2 all-purpose, 1/2 whole wheat)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 cup chilled butter, cut into small pieces
1/2 cup buttermilk
1 egg
1-2 tbsp turbinado sugar

1. Preheat over to 400 degrees.
2. Combing first 3 ingredients in large bowl.
3. Combine 1/2 cup sugar, cornstarch, cinnamon in small bowl.  Add sugar mixture to fruit, tossing to coat.
4. Spoon fruit mixture to 8x8 (or a little larger) baking dish.
5. Combing flour, 1/4 cup sugar, baking powder and baking soda in a bowl.  
6. Cut in butter with pastry blender or 2 knives (or potato masher) until mixture resembles coarse meal.
7. Combine buttermilk and egg in measuring cup or small bowl.  Stir with whisk until egg is beaten.
8. Add buttermilk mixture to flour mixture.  Stir until moist.
9. Drop dough by spoonfuls onto fruit mixture to form 8 dumplings.  Sprinkle with turbinado sugar.
10. Cover and bake for 30 minutes, then uncover and bake an additional 15 minutes or until browned.

Allow to cool slightly and serve with ice cream! 

Texas Caviar...

this is a staple.  I bring it to potlucks all the time!  We just love it!  Great with tortilla chips, especially "scoops".  It makes lots...but is easily doubled for big parties!!  I got this from a friend of mine Nan when we were catering a party and have been making it for 10 years!  yummy!!!

Ingredients
2 cans (regular size) black-eyed peas (rinsed and drained) or 4 cups cooked black-eyed peas
4-5 roma tomatoes, deseeded and diced
1/2 - 1 jalapeno, deseeded and diced (amount on your spicy scale - feel free to add another)
garlic salt to taste
small bottle Italian dressing (about 2 cups)

2-3 small avocados, diced

1 red onion or sweet yellow onion, diced (more or less depending on size)

1/2 cup cilantro, chopped

1. Combine first 5 ingredients.  Allow flavors to blend a couple hours or overnight.  If this is not possible, that is fine, but it has better flavor this way.
2. Add final 3 ingredients, stir and serve!

Black Bean Tortilla Pie

I've been wanting to make this recipe for awhile.  But, I don't have a springform (cheesecake) pan.  My good friend Rachel lent me hers, so here it is.  We had this tonight and it was yummy!  I even made it ahead of time, so it was waiting in the fridge and then I baked it when we were ready to eat!

To save extra money, I cooked dried beans and froze them (last month).  And the green onions came from our garden!  yea!

If you use regular tortillas (like I did), you will have extra of the bean/corn mixture.  I just froze mine - I think it will make a great dip for chips or layer in my next quesadilla.

Ingredients

4 flour tortillas (I used regular, but to fit the pan you should get burrito size)

2 tbsp oil (olive, grapeseed, etc.)

1 medium to large onion, diced

1 jalapeno chile, ribs and seeds removed (for less heat)

2 garlic cloves, minced

1/2 tsp cumin

salt and pepper

2 cans black beans, drained and rinsed (or 4 cups cooked beans)

12 oz beer or 1 1/2 cup water (I used Shiner Oktoberfest)

1 package (10 oz) frozen corn

4 green onions, thinly sliced, plus more for garnish

8 oz cheddar, colby jack or jack cheese, grated (about 2 1/2 cups)

cilantro, for garnish (optional)

salsa and sour cream (optional, for serving)

1. Preheat oven to 400 degrees.
2. If using burrito (10 inch) tortillas, trim to fit in springform pan (use base as guide).  Set aside.
3. Heat oil in large skilled over medium.  Add onion, jalapeno, garlic and cumin.  Season with salt and pepper.
4. Cook for 5-7 minutes, stirring often, until onions are softened.
5. Add beans and beer.  Raise temperature to high and bring to a boil.  Reduce to medium and simmer for 10-15 minutes or until beer is almost evaporated.
6. If you wish to have a less "beany" pie, mash about half of the beans at this time.  Then check seasonings and add corn and green onions.  Remove from heat.
7. Place tortilla on bottom of springform pan.  Add 1/4 of bean mixture and 1/2 cup cheese.  Repeat for next 3 layers, and place 1 cup cheese on top layer.
8. At this point, you can refrigerate or bake.
9. Bake for 20-25 minutes or until cheese melts.  
10. Remove sides of pan.  Sprinkle with additional green onions and/or cilantro, if desired.  Cut into wedges and serve with salsa and sour cream.

Spinach Bacon Pasta

Well, the spinach in my garden is growing great!  I've had my fill of quiche for a bit, so I was looking for another recipe.  Here is a good one that I morphed for us!  Ryan really loved it, and it is super quick (and uses staple items).  You can prep all the items at about the same time (boil the pasta while cooking the bacon), so it is nice and easy.  This does make lots, but we happily ate it as leftovers, either microwaved or made crunchy by frying in a little butter.

Ingredients
14-16 oz package of pasta (penne, rotini, etc.), cooked al dente
1/2 lb bacon, cooked and crumbled
3 large handfuls of fresh spinach (about 5 ounces)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced (or grated on a microplane)
Parmesan cheese to top (about 1/2 cup)

1. In a large sauce pan, toss all ingredients (except garlic and cheese) and cook on medium high.
2. When spinach begins to wilt, add garlic.
3. Season with salt and pepper.
4. Top with cheese and serve.

Irish Soda Bread Wedges

I'm really enjoying making quick breads.  They are super easy, and Ry really likes them!  I got this recipe from Erin at 5 Dollar Dinners.  I won one of her cookbooks, and have loved trying her recipes (although I'm usually paying over $5 with local ingredients and all).  And it is a good way to use up of leftover buttermilk. This recipe goes great with Beef Stew!

Ingredients
2 cups all purpose flour (I used white and white wheat)
1 tsp salt
1/2 tsp cream of tartar
1 tsp baking soda
1 cup buttermilk
butter and jam

1. In a large mixing bowl, sift together flour, salt, cream of tartar and baking soda.  To remind myself of which I have done, I make little piles of each over the flour, so I know I didn't forget anything.
2. Once sifted, make a well in the center.  Blend in buttermilk.
3. On a lightly floured surface, lightly knead dough and form into a 1 inch thick disk, about 5-6 inches in diamater.
4. Cut the disk into 6 equal wedges.
5. Place wedge of a lightly greased pie pan or other glass baking dish.
6. Bak at 400 degrees for 8-10 minutes, or until cooked though.
7. Great with butter, and jam if you wish!

Slow Cooker Beef Stew...

I've been looking for a good beef stew recipe...and one that uses my crock pot!  I felt it was the most Irish thing I could make on St. Patrick's Day, and even found a super easy recipe for Irish Soda Bread (come back tomorrow).  Found this great one, and it gets 2 thumbs up from Ryan!  To bad stew season is almost over...but I will be making this again come the fall!!

Ingredients
2 onions, chopped
1-2 lbs stew meat (1 lb = 4 servings, 2 lb = 6 "meatier" servings)
1/4 - 1/2 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp Worcestershire sauce
2 cups beef broth
1 garlic clove, minced
1 bay leaf
4 carrots, sliced
1 rib celery, sliced
5 small red potatoes, diced

1. Place onions on bottom of slow cooker.
2. Place meat on top.
3. Combine flour, salt, peppers and paprika.  Coat meat and onions.
4. Add Worcestershire sauce, broth, garlic and bay leaf.  Mix well.
5. Cook on Low for 10-12 hours or High for 4-6 hours, adding vegetables when half done (I don't like "soggy" vegetables so this gives them a little more texture).
6. Stir and serve!

no posts?

Okay, I think I've been in a slump lately...seems like all my new recipes are not turning out how I have hoped!  ugh!!  and the camera isn't working, so double ugh!

I promise, I'm working on it!  Just want to make sure the recipe meets my standards :-)

Italian Herb Focaccia

Focaccia.  Sounds fancy.  But super easy!  This is a nice, quick bread that goes great with pasta (which we had for lunch) and roast chicken (which we had for dinner).  One thing I didn't do, but will do next time is line the pan with parchment paper so the bread is easier to remove.  And it was a hit with Nate - he loved poking holes in the dough!

Ingredients
3 1/4 cups flour
1 envelope rapid rise yeast
1 tbsp sugar
1 tsp salt
1/4 cup olive oil, divided
1 2/3 cups very warm water
2 tbsp Parmesan cheese, shredded
1 tbsp Italian herb seasoning

1. Mix flour, undissolved yeast, sugar and salt in a large bowl.
2. Add 2 tbsp olive oil and water and stir until well mixed.
3. Grease 9x13 pan (or line with parchment paper) and spread dough in it.
4. Cover pan and led rise until doubled, 30 minutes to an hour.
5. Using the handle of a wooden spoon, poke multiple holes in dough.  
6. Drizzle 2 tbsp oil over dough and sprinkle cheese and seasoning on top.
7. Preheat over to 375 degrees and allow dough to rise another 15 minutes.
8. Bake 30-35 minutes until lightly browned.  Cool slightly and cut into slices.

Sloppy Joes

I love sloppy joes!  This one is super easy, and I often double this dish so we have some ready to go in the freezer for a quick dinner!  I personally don't like it with bell pepper, but feels free to add a half.

Ingredients
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper
1 lb ground beef
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tbsp Worcestershire sauce
4 hamburger buns, split and toasted

1. In a large skillet, heat oil over medium high.  Add onion and garlic, and season with salt and pepper.
2. Cook 5-7 minutes, or until they are softened.
3. Add beef and cook until meat is no longer pink, 6 to 8 minutes.
4. Stir in tomato sauce, ketchup and Worcestershire sauce.  
5. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
6. Season with additional salt and pepper, if desired.  
7. Spoon onto buns and serve with pickles.

Spinach Quiche

I love quiche.  But, my husband thought of it as "girlie food", and I really shouldn't eat a whole pie by myself.  I have since convinced him how yummy they are, and this recipe is great since you use your pantry and freezer staples!  This is my vegetarian version, but feel free to add ham if you wish.

Ingredients
1 refrigerated pie crust (1/2 a box)
1 can (12 oz) evaporated milk
3 eggs
1/4 cup flour
1 cup cheese, shredded (cheddar, colby, monterrey jack, swiss, or any combination)
1 box (10 oz) frozen spinach (thawed and drained) or 6 oz fresh spinach, chopped
1/4 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
dash of nutmeg

1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan.  Cover with 2 layers of foil.
3. Bake for 8 minutes covered and then 4 additional uncovered.  This will make for an unsoggy crust.
4. Squeeze out thawed spinach of any excess water.  If using fresh spinach, place in a colander and run hot water over for 30 seconds.   Squeeze dry and then it is ready (and partially cooked).
5. Whisk together milk, eggs, and flour in a large bowl.  Stir in 1/2 cup cheese, spinach, and spices.  
6. Pour mixture in hot pie shell and sprinkle with remaining cheese.
7. Reduce heat of oven to 350 degrees.
8. Bake for 30-35 minutes or until knife inserted comes out clean.  Cool for 5-10 minutes before serving.

Mom's Sausage and Rice

This was a staple when I was growing up.  When I told my mom I was making it last week, she said she was too!  Wonderful in the winter!  Perfect with veggies and dip on the side.

Ingredients
1 lb bulk pork sausage
1/2 onion, chopped
1 cup rice, uncooked
2 1/2 cups chicken broth
1 tsp Worcestershire sauce
2 stalks celery, chopped (optional)
1/2 - 3/4 cup bell pepper, chopped (optional)

1. In a large skillet with a lid, brown pork sausage.  When sausage is halfway done, add onion.
2. When sausage is cooked and onion is tender, blot extra grease.
3. Add rice, broth, and Worcestershire sauce and heat to boil.
4. Lower to simmer and add veggies, if desired (I personally prefer not to have bell pepper).
5. Simmer for 20-30 minutes until rice is done.

Ryan's White Chili

This is Ryan's special recipe!  Tried and true, and makes lots!  You can freeze any extra for a quick meal another night! And look - cilantro from my fall garden!!

Ingredients

4 cups chicken broth

3-4 cups chicken or turkey, cooked and chopped

4 x 14.5 oz cans white (like navy) beans (or 1 lb beans, soaked and cooked according to package directions)

3 cloves garlic, chopped

1 medium onion, chopped

2 carrots, chopped

2 celery stalks,  chopped

1 cup green chilies, chopped

juice of 1 lime

2 tsp cumin

2 tsp mexican oregano

1 tsp cayenne pepper (use ½ tsp for less spice)

1 tsp black pepper

1 tsp salt (use more if using reduced sodium chick broth)

2 tsp cilantro, chopped

Toppings

monterey jack cheese

fresh corn

diced tomatoes

cilantro

sour cream

green onion

avocado

lime

tortilla chips

1. Combine all items in 6 quart slow cooker.
2. Place on low for 6-8 hours, or until it reaches desired temperature.
3. Serve with desired toppings.

Beef Stroganoff

Okay, I've been craving this for awhile.  And now the weather is cold enough, and I think this may be the most perfect comfort food!  I hope you enjoy it as much as we did!!

Ingredients
6 tbsp butter
1 lb sirloin or tenderloin, cut into 1 inch wide by 2 inch long strips (or beef for stir-fry)
1/3 cup onion, chopped
1/2 lb cremini mushrooms, sliced
salt
pepper
1/8 tsp nutmeg
1/2 tsp dry tarragon
1 cup sour cream, at room temperature

1. Melt 3 tbsp butter in large skillet on medium.  Increase to medium-high and cook beef.  Cook quickly, and you may wish to do in 2 batches.  While cooking, season with salt and pepper and cook until browned.  Remove when done and place on a plate.
2. In same pan, reduce heat to medium and add onions.  Cook until tender (a couple minutes) and scrape up meat drippings.  Place onions on same plate as beef.
3. In the same pan, melt additional 3 tbsp butter.  Increase heat to medium-high and add mushrooms.  Add nutmeg and tarragon, and cooking until softened, about 5 minutes.
4. Reduce heat to low and add sour cream to mushrooms.  To thin sauce, you may wish to add 1 or 2 tbsp of water.  Mix sour cream thoroughly and do not allow it to simmer or boil (cream will curdle).  
5. Stir in beef and onions.  Season with salt and pepper.
6. Serve immediately with egg noodles.