Once again, I have to say how much I enjoy Annie's Eats. That girl turns out some rockin' recipes. I really love the flavors of simple Mexican dishes. I'm a sucker for a packet of taco seasoning. Bring on the sodium! And not just any taco seasoning (I've tried them all). The best one, hands down, is the Old El Paso. I hope you've been printing the recent coupons on Coupons.com! I changed Annie's recipe up a bit and added some taco seasoning to the chicken. The random ingredient in this one is the Ranch dressing. Clay is not a fan of Ranch, so I didn't tell him it was in it. He didn't know the difference and loved it :) This is not your traditional enchiladas. This is quick, easy, creamy, cheesy, and delicious. The best part is its made from stockpile staples! Go ahead and put this one on the Menu this week. You know you want to!
4 boneless skinless chicken breasts
1 packet of taco seasoning
1 cup light sour cream
1 cup Ranch dressing
flour tortillas (I used the fajita size, about 12)
salsa
4 cups shredded cheese (cheddar or Mexican blend)
Trim chicken breasts of excess fat and cut into bite-size pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet and saute the chicken until cooked through, about 10 minutes. Add in taco seasoning and a few tablespoons of water. Cook chicken until all of the water is absorbed. Reduce the heat to low to keep warm.
Meanwhile, mix up the sauce. In a large bowl, combine half of the sour cream with half of the Ranch dressing. In a small bowl, combine the remaining sour cream and Ranch dressing. Stir both until well combined. Add the chicken to the large bowl and mix until the chicken is well coated.
Preheat the oven to 375 degrees. Grease a 9 X 13-inch baking pan. Take one tortilla and top with a little less than 1 teaspoon of the sauce from the small bowl. Spread it around the tortilla like you would sauce on a pizza. Line the center of the tortilla with a row of the chicken mixture. Top the chicken with salsa and shredded cheese, to taste. Roll up the tortilla and place seam side down on the baking dish. Repeat with remaining tortillas until the pan is full.
Spread some of the leftover sauce over the tops of the enchiladas and top with more cheese. Bake in the preheated oven for 25 minutes, or until tortillas have reached desired crispness. Serve with Mexican rice and veggies if you like that kind of stuff.
Enjoy!
(adapted from Annie's Eats)
On Friday night I had a bag of Simply Potatoes Shredded Hash Browns that needed to be used. I had all of the ingredients to make the Cheesy Hash Brown Casserole, but I wasn't quite in the mood for that. So I changed it up a bit to give it a more sophisticated flavor. I used Monterrey Jack cheese instead of cheddar, and used the garlic breadcrumb topping mixture from the Ricotta Parmesan Chicken. I made a big batch when I made the chicken, so I just kept it in the freezer for nights I might need some in a pinch! I also made it in 3 smaller ramekins instead of one larger casserole dish. You could make it however you want. A friend of mine added chicken and baked it in a larger dish. She said ham would be great also. The possibilities are endless. I like how the Monterrey Jack cheese gave it a creamy, cheesy consistency and the garlic breadcrumbs really worked well with the potatoes. It was more "grown-up" than the cornflakes bathed in butter. I don't think I'll ever make it the old way again! Put this one on the dinner table. Its awesome!
1 package Simply Potatoes Shredded Hash Browns
1 can Cream of Chicken soup
2 cups shredded Monterrey Jack (or mozzarella)
3/4 cup sour cream
1/4 cup butter, melted
Topping:
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
Heat oven to 350 degrees. Spray an 11 X 7-inch baking dish or a few smaller ramekins with nonstick cooking spray. In a large bowl combine all hash brown ingredients together; mix well. Spread into prepared baking dish.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the breadcrumb mixture on top of the hash browns. You will have extra (you may only use 1/4 cup total). Put into a freezer zippy bag and keep in the freezer for future recipes!
Bake 35-45 minutes or until hash browns are bubbly and the top is golden brown.
Enjoy!
This was the first time I've ever had this kind of pizza. I've seen it before on Menus, but I've never given it a try. I knew I was going to have to come up with something different for Clay if I was making a Mushroom Garlic Pizza for me! This one sounded perfect, especially because Publix had the crust, cheese and BBQ sauce on sale this week. I think they had the bacon on sale too! Homemade pizza is so much better than frozen or delivery. In fact, the other week I had a headache from you-know-where, so we ordered some pizza. Ella was shocked when she realized that somebody was delivering it to our house. "They're bringing it to our house??" she asked. "Yes, baby, they do that!" was my response :) I would rather have this pizza than Pizza Hut any day. There is a few steps involved but don't let that deter you from making it. Once its in the oven you can forget about it and get the table set. This would be great for "Movie Night" with some friends. You know they will be impressed when you made the pizza! And don't forget about the other pizza I've made, the Hawaiian Chicken Alfredo Pizza. All different, but equally delicious!
1 14-oz. can Pillsbury Pizza Crust
6 slices bacon
1 chicken breast, cooked and shredded
2 tablespoons olive oil
1/2 medium onion, sliced thin
3/4 cup BBQ sauce
1/4 cup feta cheese
2 cups shredded mozzarella cheese
Preheat the oven to 400 degrees. Spread the dough out over a large baking sheet and bake for 8 minutes. Pull out and set aside.
Heat the oil over medium heat in a skillet. Stir in the onion; cook and stir until the onion until it has softened, about 5 minutes. Reduce the heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, about 10-15 minutes more.
Meanwhile, slice the bacon into bite-size chunks and cook over medium heat in a large skillet until browned. Remove to a paper towel to drain. Pour off some of the fat the accumulated in the pan- all but about 1 tablespoon. Season the chicken breast with salt and pepper and cook in the pan over medium heat about 5-6 minutes per side, or until no longer pink. Remove from the pan and shred when cool enough to handle.
Spread the BBQ sauce evenly over the crust and sprinkle with the shredded chicken, caramelized onion, bacon and feta cheese. Top the entire pizza with shredded mozzarella. Bake in the oven until the cheese has melted and the pizza is golden brown around the edges, about 15 more minutes.
Enjoy!
(adapted from All Recipes)
Oh. My. Gosh. This pizza was SOOOOO good! I love mushrooms, but Clay can't stand them. That's why I made 2 pizzas tonight. I made the BBQ Chicken Pizza for him and this pizza for me. Yes, all for me! The Worcestershire sauce gives the mushrooms a beefy flavor and I love the combination of the cheeses. This pizza was out-of-this-world good. I'm speechless.
1 14-oz. can Pillsbury Pizza Crust
2 cloves garlic, minced, divided
3 tablespoons olive oil, divided
2 8-oz. containers sliced white mushrooms1/4 cup onion, diced
1 tablespoon Worcestershire sauce
salt and pepper
1 cup shredded Swiss cheese (I used Monterrey Jack)
1/2 cup feta cheese
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees. Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with 1/2 of the minced garlic. Bake for 8 minutes.
Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet. Add onion and garlic and saute for 4 minutes, until onion starts to soften. Add mushrooms. Saute until golden and moisture has evaporated. When they're just about done, add Worcestershire sauce, salt and pepper. Remove from heat.
Sprinkle the baked dough with the Swiss cheese, then the mushroom mixture and the feta cheese. Top the entire pizza with the mozzarella cheese (use more or less to your liking). Return the pizza to the oven and bake until the cheese is golden and melted, about 15 more minutes. Cut into squares and serve.
Enjoy!
(adapted from Rachael Ray)
I made this recipe for the first time last year for Easter. I loved it. And let me just say that I don't really like tomatoes. I want to like tomatoes. I do. I really do. I've tried to eat them, and it just doesn't work for me. I can eat canned diced tomatoes cooked in something and ketchup. That's about the extent of it. The only other way I'll eat them is roasted or cooked in the oven. It brings out the sweetness in the tomato and it is oh-so-yummy. And if you don't like tomatoes, fine. You can either pick them off at the table, or just bake it with the topping minus the tomatoes. I really think it takes this mac and cheese over the top. The goldfish bring it back down to Earth. Who doesn't love Goldfish? The original recipe used breadcrumbs, but I read about several people substituting Goldfish in the comment section. Awesome. I only had the Original flavor this time, but I used the Cheddar flavor last time. Really, really good! If you're planning on entertaining with this recipe, go ahead and make the whole thing. If you're planning on making it for your family dinner, I would try to half it. It makes a ton...well, an entire casserole dish full! I made it for my brother's birthday dinner today and we have well over half of it left. I guess I know what I'm taking for lunch this week! I am going to grill some chicken breasts to throw on top with some steamed broccoli. That will cover me at least until Wednesday!
1 lb. elbow macaroni or cavatappi (the little corkscrews)
4 cups milk
1 stick butter, divided
1/2 cup all purpose flour
4 cups shredded Swiss cheese
2 cups shredded Sharp Cheddar cheese
1/2 teaspoon black pepper
1 tablespoon kosher salt
1/2 teaspoon ground nutmeg
4 small tomatoes (I used about 6 plum tomatoes)
1-1/2 cups crushed Goldfish crackers
Preheat the oven to 375 degrees. Cook the pasta according to package directions. Drain well and set aside. (I only had penne noodles on hand this time. It works best with the elbow macaroni noodles.)
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook fora minute or two more, until thickened and smooth. Off the heat, add the cheeses and seasonings. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top; season the tomatoes with a sprinkle of salt and pepper. Melt the remaining 2 tablespoons of butter, combine them with the crushed Goldfish, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy!
(adapted from Ina Garten)
This was my first attempt at making scones. I've always shied away from them because I was afraid they would be a little on the dry side. I was under the impression they were sort of like dry biscuits. Not these! I knew that bacon and cheese would straighten any scone right up! Annie's Eats is a fabulous blog that I visit regularly. I was browsing around the other day and ran across this recipe. It was perfect to fix this week for my craving for "breakfast for dinner". I halved the recipe below and it still made 4 big scones which I halved for the picture below! Plenty for us and I still have leftovers for breakfast tomorrow!
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
8 tablespoons butter, cut into small cubes
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced (I omitted these)
10 slices bacon, cut into slivers
1 cup buttermilk (plus extra if needed)
For the egg wash:
1 large egg
2 tablespoons water
Preheat oven to 400 degrees. Cut bacon into bite-size pieces. Cook in a skillet over medium heat until crisp. Drain on paper towels.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is to dry to come together, mix in the remaining buttermilk a tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
I served mine with Scrambled Eggs.
Enjoy!
(adapted from Annie's Eats)
Are you tired of pasta and sauce being on sale at the grocery stores? I know Publix has one brand on sale EVERY week. Needless to say, I have plenty of it on hand. But surprisingly enough, I haven't cooked anything with it lately! I came across this recipe on Foodbuzz the other day and though it was perfect because the chicken was on sale last week and this week its the pasta, sauce and ricotta cheese. This is a good twist on your typical Chicken Parmesan. It was a winner in my house!
4 boneless, skinless chicken breasts
1/2 cup lowfat ricotta
1 tablespoon milk
1 tablespoon parsley, chopped
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
salt and pepper
10 oz. spaghetti noodles (just shy of one box)
1 jar spaghetti sauce
Preheat the oven to 400 degrees. Trim chicken breasts of excess fat and pound slightly with a meat tenderizer. Season both sides with salt and pepper. Arrange on the bottom of a baking dish.
In a small bowl combine the ricotta, milk and parsley. Season with salt and pepper. Spread ricotta mixture evenly over chicken breasts.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the crumbs over chicken breasts liberally, pressing into chicken to ensure a good stick.
Bake in a 400 degree oven for 25-35 minutes or until juices run clear.
Meanwhile, cook pasta according to package directions. Also warm sauce in a separate saucepan over low heat.
To serve, slice the chicken and serve over the pasta with a ladle of sauce.
Enjoy!
(adapted from Eatin' On The Cheap)
After last night's flop of a salad (it was good last night, not for lunch today) I was very excited when this turned out as great as it did! The feta cheese was great. My husband ate it too...he didn't know it had feta cheese in it :) It wasn't his favorite, but he picked out the zucchini and ate some. That's progress, right?!? I bought the chicken sausage from Sam's. I buy the big pack and freeze them in two's or three's. The sausage is fully cooked, so I just sliced it in half-moons and browned in the skillet. By changing the flavors of sausage, you could really change up the dish. To be honest, I don't remember what kind mine was. It had a slightly sweet background to it. I pulled it out of the freezer tonight and thawed it in the sink in cold water. This is a refreshing change on the noodle casserole dish! I've got some already packed for lunch tomorrow. Oh, and Rusty...you're getting a container too!
2-1/2 cups uncooked ziti (I used whole wheat rotini)
8 ounces chicken sausage (I used 4 links)
5 cups zucchini, thinly sliced (I used 4 medium)
2 cups vertically sliced onion (didn't have this)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) feta cheese (I used the whole 4-oz. container)
1 cup shredded mozzarella cheese (you could use 1/2 cup)
Preheat oven to 400 degrees.
Cook pasta in boiling water according to package directions. Drain and return to pot.
Slice sausage in half-moons. Heat a large non-stick skillet over medium heat. Add sausage to pan; cook until browned. Remove from pan. Wipe out skillet.
Heat 1 tablespoon olive oil in pan. Add zucchini, garlic, onion, salt and pepper. Cook 10 minutes or until veggies are tender and zucchini begins to brown, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan with the veggies; cook 1 minute. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl or the pasta pot; toss well. Spoon pasta mixture into an 11 X 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 degrees for 20 minutes or until bubbly and light browned.
Enjoy!
(adapted from Cooking Light)
Frozen spinach is a great bargain at the grocery store. Just think of all of the bags of fresh spinach it would take to wilt down and fit into a 10-oz. frozen box of spinach. A lot! This recipe is a great way to sneak spinach into your diet. My husband even ate it! I made him some without the spinach, but he said that the ones with the spinach were just as good! If you have a small family, go ahead and make this whole recipe. Cook half now and freeze the other half of the shells for later. Freeze the stuffed shells (without the sauce) and then store in a zippy bag. Top with sauce and cheese before baking. You could use Italian sausage, ground beef or Jimmy Dean like I did. Change it up to use what you have on-hand!
1 box jumbo pasta shells (I didn't use the whole box)
1 lb. Italian sausage (I used Jimmy Dean)
1 15-oz. container ricotta cheese
2 cups shredded mozzarella
1 10-oz. box frozen spinach
3/4 cup shredded or diced carrots (I forgot these!)
1 26-oz. jar spaghetti sauce
Heat oven to 350 degrees. Spray 13 X 9-inch baking dish with cooking spray. Cook and drain pasta according to package directions.
In a large skillet cook sausage over medium-high heat until browned, breaking up chunks with a wooden spoon. Drain. Thaw spinach in the microwave. Squeeze out all excess liquid.
In a medium bowl, stir ricotta cheese, 1 cup of the shredded cheese, spinach, carrots and sausage (I was going to cook the carrots with the sausage to soften, but I forgot!)
Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Fill the shells with the cheese sausage mixture. Arrange shells, filled side up, on sauce in baking dish. Pour remaining sauce over stuffed shells. Cover with foil and bake 40 minutes. Uncover, sprinkle with remaining cheese. Bake uncovered 5-10 minutes longer until cheese is melted.
Enjoy!
(adapted from Eat Better America 2010 Calendar)
I almost didn't make this tonight. I still needed to get baby spinach at Publix because they were out when I did my shopping last Thursday. The weather was starting to get bad and I just didn't want to get out. But, I had really been looking forward to this recipe. I am really glad I braved the rain and made this. Awesome! It really tasted like it came from a restaurant. I kept it simple and served it with Rice-a-Roni and green beans. The original recipe had bacon wrapped around each chicken breast. I didn't have any, but feel free to try it that way! Since I didn't use the bacon, I seared both sides in a skillet and finished it in the oven. See the original link if you want to try the bacon. This would be perfect for entertaining. It is so pretty with the green spinach and cheese coming out! And be sure to pound the chicken breasts out thin enough. The thinner you pound them, the quicker they will cook. It also helps when trying to wrap them around the filling to close.
1 10-oz. bag fresh baby spinach
1/2 cup sour cream (I used light)
1/2 cup shredded cheese (mozzarella or monterrey jack)
2 cloves garlic, minced
4 boneless chicken breasts- pounded to 1/4" thickness
salt and pepper
Preheat the oven to 450 degrees. Place spinach in a large glass bowl, and heat in the microwave for 2-3 minutes, stirring at 1 minute intervals, until wilted. Stir in sour cream, shredded cheese and garlic.
Lay the pounded chicken breasts on a clean surface. Season with salt and pepper. Spoon the spinach mixture onto each one. Roll up chicken to enclose the spinach. Secure with toothpicks. Sear in a large skillet over medium-high heat for 5 minutes on each side. Finish cooking in a 450 degree oven for 10-15 minutes until no longer pink. When you take the pan out of the oven be sure to put an oven mitt over the handle so you don't burn yourself, because that handle is HOT! I have burned myself a countless number of times from touching the handle.
Enjoy!
(adapted from AllRecipes.com)
I came up with this pizza several years ago. It combines two of my favorites: Hawaiian Pizza and Chicken Alfredo Pizza. Even people who are not fans of pineapple on pizza or olives on pizza have LOVED this. The flavor combination is fabulous and all of the ingredients play off of each other. I've made one with and one without olives for my husband. He said he didn't like olives on his pizza. He ended up liking the one with olives better! Give this pizza a try. Leftovers are great the next day too. This is super fun for entertaining too. Your guests will thank you!
2 Pizza Crusts (Standard Size)
2 boneless skinless chicken breasts, cooked and sliced
3/4 cup Classico Sun-Dried Tomato Alfredo Sauce
16 oz. pineapple tidbits (or cut pineapple chunks)
1/2 cup sliced olives
1 cup sliced canadian bacon (or sliced ham)
4 cups shredded mozzarella cheese
Parmesan Cheese
**I halved this recipe and used 1 Mama Mary's 3-pk Mini Crusts
Divide alfredo sauce evenly among pizza crusts. Top with ham, sliced chicken, pineapple and sliced olives. Top with shredded cheese. Bake in a 450 degree oven for 12-15 minutes or until golden on top. Serve with Parmesan cheese.
Enjoy!
We made this recipe a while back at a Pampered Chef party we had at my sister-in-law's. I've been wanting to make it ever since, and just never did. It was so easy and so yummy! This week Publix had the Pillsbury Pizza Crusts and the Johnsonville Italian Sausage on sale. Everything else I had in my stockpile. This recipe makes two side-by-side calzones. I cut each one into 6 slices. One and half did me right! Pizza is something that is really good to make at home yourself. You can add the things that your family likes. And I just hate to pay for pizza. I cringe when I have to write the $20 or more check for the pizza guy. The ones from home just taste so much better! I have a really awesome pizza recipe that I came up with a while back, but we'll just have to wait for that one! Here's how you do the calzones...
**I completely forgot to add the sauce in the sausage mixture! We just dipped it instead :)
1 lb. Italian sausage
1/2 cup onion, diced
1/2 cup green pepper, diced
1 clove garlic, minced
1 can olives, sliced
1 8-oz. jar pizza sauce (more for dipping)
2 tubes refrigerated pizza crust (I used the thin crust)
1 8-oz. block mozzarella cheese, shredded
1/2 cup Parmesan cheese
Preheat oven to 400 degrees.
Cook sausage in a medium skillet until browned, breaking up the chunks with a wooden spoon. Drain off excess fat. Return to pan and add onion, garlic and pepper. Cook for about 5 minutes, or until the vegetables soften. Stir in pizza sauce and sliced olives.
Unroll one package of pizza dough across the entire rectangular baking sheet or baking stone (I used my large rectangular baking stone from Pampered Chef). Sprinkle half of the cheese in two rows on the dough with about 2-inches in between (remember you're making two long calzones). Top cheese with the meat mixture, dividing evenly between the two rows. Top each row with the remaining cheese.
Unroll second package of pizza dough and stretch to cover the top of the first. Press along the edges to seal. Press down the center creating the two calzones. Use a pizza cutter to cut down the center of the dough, making two separate calzones. Press the seam to seal. Lightly brush with olive oil and sprinkle with Parmesan cheese. Cut five two-inch slits in top of each calzone to vent.
Bake 22-25 minutes or until golden brown. Serve with extra sauce for dipping.
Enjoy!
(adapted from Pampered Chef)
This is such a great recipe! Especially with the Super Bowl around the corner. Not to mention, it puts those Tostitos Scoops to good use! I found this one several years ago and have made it a couple of times before. It only calls for a handful of ingredients, all of which I had on hand (except the chives, but I just left them out).You can add so much to these and really jazz them up. See below the recipe for some of my suggestions and how I changed it up tonight. One of the comments on the Rachael Ray site said they used biscuits shells like the Taco Puffs and filled them with this cheesy filling. What a great idea! I saved some of the filling and will do that on Saturday! I'll update this with the details.
8 oz. cream cheese, softened
1 cup shredded pepper jack cheese (or whatever you have)
1 large egg
1/2 cup frozen corn kernels (I used canned)
48 Tostitos Scoops
chopped chives or cilantro, for garnish
Preheat oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn (I used my stand mixer).
Arrnage the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets. About 20 minutes.
Sprinkle the corn bites with the chives; serve warm.
**I sauteed some diced chicken breasts (2) with taco seasoning. I wasn't sure how I was going to work it, but I ended up topping the corn bites with a chunk of the seasoned cooked chicken after they came out the oven. YUM-O! You could really dress it up however you like. Add the chives, a pickled jalapeno, some sour cream, maybe a slice of an olive...its endless! Put this one on the Game-Day spread!!
Enjoy!
(adpated from Rachael Ray Magazine)
This is a total comfort food dish. You can make it with fresh chicken breasts, like I've done tonight, or you can skip the first step and use leftover chicken or a rotisserie chicken. I have also made it a little lighter by using low-fat ingredients (98% fat-free cream of chicken and light sour cream). I've made this several times before, and this won't be the last! This is great for these cold nights we've been having. Fills your belly up!
1/2 large onion, diced
1 1/2 teaspoons butter (I used olive oil)
4 cups chopped chicken (3 breasts)
1 (10-3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese, divided
6-8 Grands biscuits
Preheat oven to 350 degrees. Grease an 11 X 7 inch baking dish.
Season chicken breasts with salt and pepper. Saute in a medium skillet over medium heat 6-7 minutes on each side or until no longer pink. Remove from skillet and set aside. Chop onion; wipe out skillet and heat butter or olive oil in skillet; stir in onion and saute until tender (about 4 minutes). Cut up chicken into chunks.
Combine onion, chicken, soup, sour cream, and milk in medium bowl; mix well. Spoon mixture into baking dish and bake for 15 minutes.
Remove from oven and sprinkle baked layer with 3/4 cup cheese. Arrange biscuits on top in a single layer. (I used a square dish, so I halved 2 biscuits and placed in the pan to fill up the space. Use how many your pan will allow). Sprinkle with remaining cheese.
Bake until biscuits are golden brown and sauce is bubbly. About 25 minutes longer.
Enjoy!
(adapted from GroupRecipes.com)
Dawn Hoover, the columnist from Spice of Life, sent this recipe to me. She makes this a lot around the holidays and for company. I know the holidays are almost over, but its a great recipe to keep on hand for an appetizer for a party. This is great served on crackers, or for those who are trying to low-carb it, use toothpicks and serve just the cheese. This comes together quickly and you fix it the night before.
1/2 cup olive oil
1/2 cup white wine vinegar (I used regular white vinegar)
1/4 cup fresh lemon juice (about 2 good lemons)
1/2 16-oz. jar roasted red peppers (about 1/3 cup diced)
3 green onions minced (I omitted these)
2 garlic cloves, pressed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 8-oz. block sharp cheddar (I used white cheddar)
1 8-oz. block pepper jack
1 8-oz. block cream cheese, very chilled
Whisk first three ingredients together until mixture is blended- stir in diced peppers and next five ingredients. Set marinade aside. Cut block of cheddar in half lengthwise. Cut halves crosswise into 1/4" thick slices. Repeat procedure with the other 2 cheeses. (Put the cream cheese in the freezer for about 30 minutes before slicing. It makes it a little bit easier.) Arrange cheese slices alternately in a shallow serving dish, standing slices on edge. Pour marinade over cheeses. Cover and chill atleast 8 hours. Serve with crackers.
Enjoy!
(recipe from Dawn Hoover- originally from Southern Living)
Rondele cheese has been B1G1 a couple of times the last few months at Publix. I wanted to try a cheese dip with it. I found this recipe on their website. It was quick and easy, and had few ingredients. All of which I have gotten on sale recently at Publix. If you're having a Holiday party this is a great appetizer to make. It was rounded out nicely by the fruit dip and stuffed mushrooms I also made. I forgot to take a picture of it. It was halfway gone before I realized that I had forgotten. So, use your imagination, and take my word that it was really good!
1 8-oz. container Rondele cheese spread
1/2 cup shredded cheddar cheese (I used white cheddar)
1/4 cup mayonnaise
1/3 cup coarsely crushed buttery crackers (I used Ritz)
Heat oven to 350 degrees. Mix Rondele cheese, cheddar cheese and mayonnaise. Spoon into a 9-inch pie plate. (I used a shallow oval holiday baking dish I had). Bake 15 minutes. Sprinkle with crushed crackers. Bake an additional 10 minutes. (I put the crackers on the first time I put it in the oven and I baked it for 30 minuts. It turned out just fine). Serve with Bagel Chips or other crackers.
Enjoy!
(from Rondele.com)
Chicken is always in my freezer. I buy the chicken breasts when I find them on sale. I trim them up, freeze in individual zippy bags, and thaw in the sink when I want them. This is a versatile recipe that could be done with a variety of cheeses. I've cut chunks off of a block of cheese several times, and tonight I used Laughing Cow wedges. I decided to post this recipe, though, because Publix has Rondele Cheese Spread B1G1. That would be a wonderful cheese to try this with. I found this recipe on a friend's blog. I changed it up a bit to work with my busy, quick-cooking weeknight meals. A link to the original recipe is at the bottom. Try this one. I promise, you'll love it!
2 boneless, skinless chicken breasts
3 tablespoons cheese spread (about 1-1/2 each)
salt and pepper
extra virgin olive oil
Pound chicken breasts to about 1/4" thickness. I put mine in a gallon zippy bag to make for easy clean-up. Take out and season both sides with kosher salt and black pepper. Spread about 1-1/2 tablespoon of cheese spread on each chicken breast. Roll up and seal with toothpicks.
Heat olive oil, about a tablespoon, in a large skillet. Sear all sides of the chicken to brown. Transfer to a 400 degree oven for 10 minutes to cook through.
Enjoy!
(adapted from Cook Like a Champion)
