Salsa Chicken Casserole

I was looking for something easy that could cook while I was out of the house for 90 minutes.  Found this and altered the cook times.  It seriously took five minutes to prepare and was very yummy.

 

Serves: 6

Prep time: 5 min

Cook time: 60 min

Ingredients

• 1 cup uncooked rice
• 1 cup frozen corn kernels (thawed)
• 1 (15 oz.) can black beans
• 1 (16 oz.) jar salsa
• 1 cup chicken broth
• ½ Tbsp chili powder
• ½ tsp oregano
• 2 large (1.5 lbs.) chicken breasts
• 1 cup shredded cheddar cheese
• 2 whole green onions, sliced $0.17

 

Instructions

1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

My alterations:

 

• I used 8 frozen chicken tenderloins (Costco) but the same amounts of everything else as directed. 
• I used the cast iron oven pot that mom gave me instead of an 8x8.
• Cooked for 100 min on 300.  When I opened the pot, it looked a little ugly, but it was super yummy.
• Dave and I put ours in a tortilla and rolled up a burrito.  The kids ate theirs like a casserole with chips on the side.

 

Could easily be done in slow cooker.  My guess would be four hours on low.

 

Sausage Egg Breakfast Dish

This dish started out as Grandma's traditional Christmas morning breakfast.  Last fall Brian decided he wanted our family to make more of an event of General Conference weekend, with family favorites for meals and a general "hunkering down" for the weekend to enjoy the broadcasts.  So starting last spring this dish has also become our traditional General Conference weekend breakfast.  I thought since I was whipping it up this morning I'd add it to the family blog.

Unfortunately, I cannot give you all the copy that I received from Dad.  7 years ago, Mom was staying with us after Austin was born and wanted to make this for us.  She had Dad email me the recipe, and this is his version:

He added emoticons for each ingredient, smileys for healthy items, frownys for unhealthy, etc...  His parting line says, "Enjoy, then have your cholesterol checked."  Seeing this makes me smile every time I make it.

In a 9x13 pan, layer the following:
8 slices of bread cubed w/o crust (I have left the crust on before, it was fine)
1/4 lb grated cheddar cheese (or more, we're cheese hounds)
1 and 1/2 lbs cooked link sausage, quartered (I just buy 2 packages of Johnsonville Origianl Breakfast Links)

Combine the following and then pour over the bread meat and cheese:
3 cups milk
6 beaten eggs
1 and 1/2 tsp salt
pinch of pepper
1 and 1/2 tsp dry mustard

Refrigerate overnight.
Bake at 350 for 1 hour.

Buttermilk Blueberry Breakfast Cake

My hubs is a big fan of blueberies, so I knoew when I found this recipe I had to try it.  Don't be confused by the title, this isn't really a breakfast dish (in my opinion).  It's similar to coffee cake in texture, and super yummy.  Also, very easy to make.

A couple of notes, I used frozen blueberries, because it's what I had on hand.  In the future I will probably let them come to room temperature before combining them.  All the "room temperature" notes in the recipe make a differernce in how the batter comes together and pours into the pan.  Mine was a lot thicker and stiffer than I think it was supposed to be, however it still cooked up deliciously and disappeared fast.

source

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Original recipe found here.

Salted Caramel Apple Dip

We had this dip with apples at Jake's cub scout pack meeting this month.  Let me just say that it required all the self control I possess not to lick the bowl right there in the gym.  When I got the recipe and realized how ridiculously simple it was to make, I nearly cried tears of over-eaters-anonymous joy.  

source

Salted Caramel Apple Dip

1 (8 oz.) package cream cheese, at room temperature3/4 c. packed brown sugar1/4 c. powdered sugar1/2 tsp. vanilla1/2 tsp. kosher saltchopped peanuts (optional)
Mix first 5 ingredients together with a hand mixer. Spoon into serving bowl; top with chopped peanuts (optional).

Original recipe found here

Quick Spanish Rice

We had the Elders over for dinner last weekend and I needed a good side dish at the last minute to go with chicken enchiladas.  I've had this in my recipe box for some time, and figured hungry missionaries were as good as anyone to try it out on.  It didn't disappoint, and was quick and easy.

Ingredients

• 1 can stewed, diced tomatoes (14.5 oz)
• 1 1/2 Cups chicken broth
• 1 1/4 Cups uncooked white rice
• 1 Tbsp butter or margarine
• 2 Tsp Chili Powder
• 3/4 Tsp Oregano
• 1/2 Tsp Garlic Salt

Directions

• Combine all ingredients and bring to a boil.  
• Cover and simmer 25 minutes or until rice is done.

I thought this was really tasty.  My hubby enjoyed it, but he likes things spicier.  He suggested using Rotel instead of just tomatoes next time, which would probably work well, as would Mexican style stewed tomatoes.  I think this would also be tasty in a wrap with beef or chicken.

Easy Chicken Shredding

I love shredded chicken, and loathe actually shredding the chicken.  If you have a Kitchenaid, it becomes the easiest thing in the world!  Just toss the chicken in while it is still warm, attach the regular paddle and turn to speed 4.5.  Mix until chicken reaches desired shred.  One more reason I LOVE my Kitchenaid.  :)

Mexican Chicken and Rice

The first time I came across this recipe, it called only for the chicken, veggies and cream cheese, and it was a little bland.  This latest version I found adds several spices and it turned a good dinner into a really tasty one! I serve this over rice,but it could go over noodles as well.

Ingredients

• 3 chicken breasts
• 1 can Rotel
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 8 oz of cream cheese
• 1 Tbsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Onion Powder
• 1 package dry Ranch dressing

Directions

• Place all but the cream cheese in a slow cooker, cook on low until chicken is done.  My slow cooker does this in about 4 hours.  Stir halfway through to combine.
• Remove chicken and shred, meanwhile adding in cream cheese and stirring to combine.
• Add shredded chicken back in, serve.

The original recipe calls to add all ingredients at once,including the cream cheese, but I never add cream cheese into crock pot meals until the end.  While we serve this over rice, it is good by itself as leftovers also.

Medford Oats

Somehow over the years, there have been some of my childhood favorite recipes that I have never gotten from mother, don't ask me how.  One is her homemade spaghetti sauce, and another is her homemade granola.  I asked for both this weekend and made up a batch of the granola today, thanks to a shopping run Val made for me while I was housebound with a puker.

This is incredibly easy, so delicious, and has to be healthier and cheaper than store bought.  I personally eat mine for breakfast with orange juice instead of milk, which I had Jake try today and he loved it!  The original recipe was  created by a woman from Medford and was featured in an issue of Sunset Magazine.

Ingredients

• 8 cups regular rolled oats
• 1-1/2 C. wheat germ
• 1-1/2 C firmly packed light brown sugar
• 1 large package (8 oz) shredded coconut
• 1-1/2 C. sunflower seeds
• 1/2 C. vegetable oil
• 2 t. vanilla
• ¾ C. honey

Directions

• In large bowl, stir together oats, wheat germ, sugar, coconut, and seeds. Set aside.
• In small pan over medium heat, combine oil, honey, and vanilla. Cook, stirring, until bubbly. Pour over oat mixture and mix thoroughly.
• Grease two 10x15 (or larger) rimmed baking pans (or use silicon or parchment). Spread mixture evenly in pans. 
• Bake, uncovered, at 325 degrees for 15-20 minutes, stirring two or three times, or until coconut is lightly browned.
• Stir granola in pans several times while cooling (otherwise it clumps). Let cool thoroughly, then stir in dried fruit if using. 
• Store in airtight container.

Quick and Easy Peanut Butter Cookies

Sunday evenings I usually find myself in the mood to bake.  Unfortunately, I also usually find myself missing some key ingredient, and not willing to run to the store to get it.  This recipe is perfect for those nights!  Just 4 ingredients I always have on hand, super quick and really yummy.

Ingredients:

• 1 Cup peanut butter (any kind)
• 1 large egg, slightly beaten
• 1 Cup sugar
• 1 Tsp vanilla

Directions

• Combine all together until well mixed
• Drop by rounded balls onto ungreased cookie sheet, smashing criss-cross with a fork
• Bake for 10-12 minutes at 350.
• Cool on sheet for 2 minutes before transferring to cooling rack

Corn Bread Taco Bake

Another super easy and delicious meal, with stuff you probably already have in your kitchen.



See original recipe here.

I altered it (as I usually do) for what I had on hand, and mine turned out great, so here it is:

Prep time: 20 min   -   Cook time 25 min   -   Yields 6 servings

Ingredients

• 1 lb ground beef
• 1 can of corn, drained (or about 1.5 cups frozen corn)
• 1 can (8 oz) tomato sauce
• 1 sm can of mild green chilies (optional)
• 1 envelope taco seasoning
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/2 an onion, chopped
• 1 cup shredded cheddar cheese
• 1 small can sliced olives
• 1-2 green onions, chopped

Directions

• Preheat oven to 400 degrees
• In a large skillet, cook beef and onions over medium heat until done; drain. Stir in the corn, tomato sauce, green chilies and taco seasoning. Spoon into a greased 2-qt. baking dish.
• Prepare corn bread mix according to package directions for corn bread.  Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
• Remove from oven.  Sprinkle with cheese, green onions and olives. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean.

We garnished it with chopped tomatoes, shredded lettuce, sour cream and salsa and it was SUPER YUMMY.

The original recipe calls for french fried onions, which I would have done if I had them, and probably will try it that way some day.

NOTE:  This recipe is for one 8x8 pan.  For those with larger families, you will want to increase portions by half.  The 8x8 fed the four of us, with one large serving of leftovers.

Val's World Famous Spinach Dip

Spinach Dip

1 cup sour cream

1 cup mayo

1 pkg knorr leek soup mix (the crucial ingredient!)

3 green onions (optional)

1 can water chestnuts, chopped

1 10 oz. pkg frozen spinach, thawed and drained

 

Mix all.  Let "marinate".  Serve with bread cubes or crackers or chips.

WW Crusted Honey Mustard Chicken

Source

Ingredients

• 2/3 Cup (lite) honey mustard dressing
• 1/8 Tsp salt
• 1/8 tsp black pepper
• 2 Tsp dill, freshly chopped
• 1 medium scallion, finely chopped
• 1 Cup Cornflake crumbs
• 1 pound uncooked boneless skinless chicken breasts (4 4oz pieces

Instructions

• Preheat oven to 425°F. 
• Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. 
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

This was originally a Weight Watchers recipe , and the only thing I changed was using regular dressing instead of Lite, as it was what I had on hand.  Everyone loved this and the Cornflake crumbs were a nice crunchy change from bread crumbs.

(Not too) Spicy Sausage Pasta

Who doesn't love a yummy meal you can make in 30 minutes that dirties only one pan??



1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild - drained
1/2 cup heavy cream
8 oz penne pasta (or any kind of small pasta)
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.


NOTES:  I used turkey Kielbasa and I didn't have cream so I used 1/3 C milk and a large dollop of sour cream.  Tasted great.    I accidentally used regular Ro-Tel instead of mild, so it was a little too spicy for Skaidy but the rest of us liked it.  With mild, it would be just right.  Lots of flavor, tiny bit of kick.


Original recipe: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz2MdZYrFNr

Chopped Salad

Mom/Dad, this is the salad I served with pork chops last week....Well, this is the recipe that was my starting point.  :)  I change the ingredients all the time depending on what I have in the fridge (see below) and it's always yummy:
 

Ingredients:

 

*6 to 8 cups chopped romaine lettuce

*2 medium pears, chopped

*1 cup dried cranberries

*1 cup chopped pecans

*8 slices thick-cut bacon, crisp-cooked and crumbled

*4 to 6 oz. feta cheese, crumbled

*Poppyseed Salad Dressing (I use T. Marzetti)

*Balsamic Vinaigrette (I use Newman's Own Light Balsamic Vinaigrette)

 

Instructions:

 

Mix a cup of dressing (roughly 70% poppy seed and 30% balsamic), drizzle over salad and toss.

 

 

Variations I've tried with success:

 

*I have used all kinds of lettuce/spinach, sometimes chopped, sometimes not.

*Apples instead of pears. 

*sliced or slivered almonds instead of pecans

*shredded swiss instead of feta (I prefer feta)

 

I've never tried without cranberries...I think they kind of make the salad, so I won't mess with them.  I've also never messed with the dressing and don't plan to.

 

 

Easy Cream Cheese Danish

I love a good cream cheese danish.  Starbucks has a good one, as does Costco.  This recipe is pretty darn close to those, and so super easy.

Ingredients:

• 2 cans of crescent rolls (I would recommend using the largest ones you can find)
• 1 8oz package of cream cheese at room temp.
• 1/2 cup white sugar
• 1 tsp lemon juice
• 3/4 tsp vanilla
• 1 tsp sour cream
• Optional: pie filling or fruit preserves of your choice

Icing:

• 1 cup confectioner's sugar
• 1 tbsp milk
• 1 tbsp softened butter

Directions

• Preheat the oven to 350.
• Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. 
• Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling (I used the back of a spoon).
• In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. 
• Add a dollop of the mixture to the indentation you made in each circle of dough. 
• If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. 

• Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip off the corner for an easy "piping bag." I put it in one of my condiment bottles I bought off Amazon, and it worked great for drizzling.  Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

These were supper yummy and so easy, plus the recipe for the filling could be used in a variety of other ways.  It would be a good dip for cinnamon breadsticks, apple slices, etc.  I personally used the leftover cream cheese filling on my pancakes the next day.  :)

Ann Landers' World Famous Meatloaf

I am fairly certain as a child I loathed meatloaf, but for some reason I decided to make it for my family many years ago and now I love it! The hubby and all 3 of my kids love it too.  This is super simple and takes ingredients I usually have readily at hand in my pantry.

Ingredients

• 2 lbs ground beef
• 2 eggs
• 1 1/2 cups bread crumbs
• 3/4 cup ketchup
• 1 tsp Accent
• 1/2 cup warm water
• 1 pkg dry Lipton Onion Soup mix (I actually use 2)

Directions

• Mix all together (I just use my hands in a big bowl)
• Cover with 2 strips of bacon and an 8 oz can of tomato sauce (I've never actually done the bacon part)
• Bake 1 hour at 350 degrees

I used to cook this in traditional loaf pans, but tonight I am making it as a big mound in the center of a 9x13 (something I read was a better way to cook it).  I'll report back on my results.

Easy breadsticks

This is my friend Nicole's recipe for breadsticks.  I just tried it for the first time and it was so easy and the kids loved them.

1 1/2 c warm water

1 tbsp dry active yeast
3 1/2 to 4 c flour
3/4 tsp salt
1/2 c honey (more if you want it sweeter)

Add yeast to water and let sit a few minutes.  Then add flour, salt and honey and mix together until "bread consistency".  May need to add more flour if sticky.

Melt 3/4 cube butter in 9x13 pan.

Take chunks of dough roll into thin ropes, then put in buttered pan. Lay them side by side.  Ropes should all be scrunched in the pan, so that when they rise and cook, they will be like pull-apart bread.

Using some of the melted butter, baste the top of the dough, then sprinkle with garlic salt (or your favorite garlic bread topping).
 
Bake at 350 for 20 minutes, until golden brown.

(Dough doesn't need to rise, but can. Up to your time frame. I found that I couldn't keep mine from rising, even as I was rolling it out.  It had risen more than I wanted in 20 minutes while it waited its turn in the oven.)

Chicken Enchiladas

This reminds me a bit of Jenny Frederick's old enchilada recipe.  It's super yummy and pretty easy (especially if you use precooked chicken)

4 chicken breasts cooked and shredded
1 cup chicken broth
2 cans cream of chicken soup
1 pkg. corn tortillas
2 cups cheddar cheese
2 cups monterey jack cheese
1 onion diced
1 can (4 oz) green chilies
1 can olives sliced

1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. sage (optional)
1/4 tsp. garlic pwd

Soak torillas in warm water for a few minutes to soften (or microwave with a wet paper towel for 10 sec each).

Throw diced onion, olives, green chilies and cheese in to a bowl and mix all together.  On the stove warm up the soup , chicken broth with all of the spices (you may need more broth to thin it out).  Spray 9X 13 pan a bit and then start with tortillas, laying them flat.  May need to cut some in half.  Top with chicken, cheese mixture and then sauce.  Just repeat as many layers as you have ingredients for.  Save some cheese for the top.

Cook 350 for about 35 min.  

Raspberry Bran Muffins

 

2 ½ cups flour

1 ¾ cups sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups buttermilk

½ cup vegetable oil

2 large eggs

8 cups bran flakes cereal

½ cup raspberry jam

 

Preheat oven to 350°.  Line muffin tins with paper muffin cups.  Combine first five

ingredients in medium bowl.  Whisk buttermilk, oil and eggs in large bowl to blend. 

Add dry ingredients and cereal and stir until just blended. Spoon ¼ cup batter into each

muffin cup.  Using a small spoon, make a well in the center of each and fill with 1 teaspoon raspberry jam.  Spoon remaining batter over each.

Bake until tester inserted into center comes out clean, about 20-25 minutes.  Turn muffins out onto racks.  Cool slightly.  Serve warm or at room temperature.

 

This recipe had to be published if only for the fact that your father ate them for breakfast for twenty years.  It is also the one recipe he truly made from scratch during a desperate time.  This is the original wording which was passed around the Red Cross office in the early 1990's.

Maple Butterscotch Brownies

This recipe was given to me by an old friend, Betty Drake.  It gets devoured each time I make it.  In December we (Dad, Little Brother and myself) carried a surprise pork roast dinner to Bip Bip's.  These were the dessert.  After each man ate three to four brownies apiece I witnessed Bip Bip snatch one of the last ones from Dad's hand.  I didn't know he could move that fast!

 

1 ½ cups packed brown sugar

½ cup butter or margarine, melted

1-½ tsp imitation maple flavoring (not an option!)

2 eggs

1-½ cups all-purpose flour

1 tsp baking powder

1 cup chopped walnuts

In a bowl, combine brown sugar, butter and maple flavoring.  Beat in the eggs one at a time. Combine flour and baking powder; add to egg mixture.  Stir in walnuts.  Pour into greased 9-inch square baking pan.  Bake at 350° for 30 minutes or until brownies test done.  Cool.  Dust with confectioner’s sugar if desired.

Yield:  16 brownies

Creamy Tomato Tortellini Soup

This is a great twist on the family favorite, but it is VERY rich.  I had a second bowl and it was almost too much...  but the flavor is amazing!  Next time I might reduce the half and half and replace with milk or more chicken broth.

Ingredients

• 2 whole Large Cloves Of Garlic Minced
• 2 Tablespoons Olive Oil
• 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
• ½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
• 1-½ cup Milk
• 2 cups Half-and-half
• 2 cups Chicken Stock
• 1 teaspoon Onion Powder
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 2 teaspoons Italian Seasoning
• 1 whole 9 Oz Package Of Cheese Filled Tortellini
• ½ cups Shredded Parmesan Cheese

Directions 

• Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
• When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. 
• Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.
• After noodles are cooked, ladle soup into bowls and top with Parmesan cheese and serve with crusty bread.