Thursday, March 31, 2011

Stuffed Shells with Pesto

The Menu:
Stuffed Shells with Pesto


The Original Recipe:
I found this on recipesofacheapskate.blogspot. They were fantastic!! I could envision myself opening a restaurant and making these part of the menu! YUM!! I used 2 cans of chicken, but for my *uh-hum* "restaurant" I could see using some grilled chicken with the seasonings, and then shredding it to use in this. I added some extra basil to the filling, too.


STUFFED SHELLS WITH PESTO


From: http://recipesofacheapskate.blogspot.com

• 1/2 pkg jumbo shell pasta, cooked

• 16 oz ricotta cheese

• 2 chicken breasts, cooked and diced/shredded

• 1/2 pkg (7oz pkg) pesto

• 1 can alfredo sauce

• 1/2 pkg frozen spinach, thawed and drained

• 2-3 cups mozzarella cheese

• extra 1/2-1 cup cheese for topping

In one bowl, mix together the cooked chicken, spinach, ricotta and mozzarella cheese. In another bowl, mix together the pesto and alfredo. Spoon mixture into the cooked and cooled shells. Put some of the sauce in a 9x13 pan, add the shells, and cover with the rest of the sauce. Sprinkle with cheese, and bake in a preheated 350deg oven for about 30-45 minutes, until brown and bubbly, and hot in the middle.

Wednesday, March 30, 2011

Sloppy Cowboys

The Menu:
Sloppy Giuseppes

The Way I Made It My Own:
The original recipe used a roast, and shredded it. I changed a few ingredients around and used some ground meat to make it into a true "sloppy joe."  They turned out  Great! The kids really loved them!

Sloppy Cowboys

2 lb. lean ground meat
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon onion powder
1/3 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix
1 tbls.. red wine vinegar
1 tsp. Worcestershire sauce
1/3 cup ketchup

Provalone cheese and buns

Add ground meat to pan on stovetop. Cook until browned, add remaining ingredients. Mix until incooperated. Let simmer until heated through. Eat on buns with a slice of provalone cheese melted on top!

Tuesday, March 29, 2011

Chicken Taco Quiche

The Menu:
Chicken Taco Quiche



The Original Recipe:
I am not sure where I found this recipe at, but I do know it came off of the internet. I have had it in my "to try" file for awhile now. It was super easy to make! Of course, I changed a few things, so that follows this original recipe.

Chicken Taco Quiche


Ingredients

• 2 unbaked pastry shells (9 inches)

• 2 cups cubed cooked chicken

• 2 envelopes taco seasoning, divided

• 2/3 cup salsa

• 2 cups (8 ounces) shredded cheddar cheese

• 8 eggs

• 2 cups half-and-half cream

• 2 tablespoons butter, melted

• 1 can (4 ounces) chopped green chilies

• 1/2 cup sliced ripe olives


Directions

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

• In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese.

• Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

• To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).



The Way I Made It My Own:
Well, I was thinking, where do I get cooked chicken breasts from? I was thinking of using canned chicken, and then I was thinking of just boiling some chicken, but then I thought again. I took a note from another recipe, and I put the chicken in the crockpot with the salsa to cook all day, and then I shredded it! It worked perfectly for this recipe! I didn't have to plan ahead for cooked chicken this way. I had to bake both quiches because we are a big family and eat alot. I got 2 thumbs up from everyone!

Kowboys Chicken Taco Quiche


Ingredients

• 2 unbaked pastry shells (9 inches)

• 4 boneless skinless chicken breast

• 1 envelope taco seasoning

• 1 cup salsa

• 2 cups (8 ounces) shredded cheddar cheese (divided)

• 8 eggs

• 2 cups half-and-half cream

• 2 tablespoons butter, melted

• 1 can (4 ounces) chopped green chilies

• 1/2 cup sliced ripe olives

(black beans-optional)

Directions

In crockpot, combine chicken, salsa and taco seasoning (and black beans). Cook on low 8 hours or on high 4 hours until chicken is tender and can be taken out to shread. Add back to crockpot.
• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

• Spoon chicken into pastry shells. Top with cheese. In a large bowl, whisk the eggs, cream, and butter. Stir in chilies and olives. Pour over cheese.

 Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Sunday, March 20, 2011

Tortilla Appetizers

The Menu:
Tortilla Appetizers


The Original Recipe:
Well, I am having one of those parties. You know, those parties that women tend to have? The ones where all their lady friends are invited to spend their money on items like Pampered Chef or Tupperware or in my case Miche Purses. Yep, I am having a party. Which gave me a reason to make lots of appetizers.

On my menu:

Pepperoni Rolls
Beef and Onion Cheeseball  (crackers to dip)
Crockpot Meatballs - this time I used my home made strawberry rhubarb jam, chili sauce, and some jalapeno juice for a kick!
Tortilla Appetizers
Beer Bread and Artichoke Dip ( I used garlic garlic from Tastefully Simple, Cream Cheese (and Mayo/Sour Cream mix), Mozz. Cheese, Parm. Cheese,  and added a can of chopped artichokes. I didn't have a recipe so this is a quick rundown of what I did. It was DELISH!)
serving with Lemonade, Sweet Tea and Coffee -- sounds like enough, right? I hope so!



TORTILLA APPETIZERS via cooks.com

5 (10 inch) flour tortillas

1 (8 oz.) cream cheese

1 (8 oz.) sour cream

1/2 c. onion (chopped green onion)

1 c. Cheddar cheese

1 (4 oz.) green chilies, chopped

4 oz. black olives, chopped

Salt to taste

Spread mixture on tortillas. Roll up. Roll in waxed paper until set up (several hours or next day). Remove waxed paper and slice.

Salsa to dip tortillas in.

Beef and Onion Cheeseball

The Menu:
Beef and Onion Cheeseball


The Original Recipe:
I am proud to say that I got this recipe off of my cousin Donna Smith. Donna has since passed away at the age of 36 from breast cancer. I loved a lot of her recipes. She had actually co-owned a small dive at one point in time. I wish I would of had more of her "secret" recipes to share!

Beef and Onion Cheeseball

2 8oz. packs of cream cheese
2 packs of dried beef, diced ( I used Budding Original Beef, 2oz. packs)
10 green onions (the whole onion, greens and all), chopped

Mix together all ingredients until well Incorporated. Form into ball. Chill at least one hour. Serve with your favorite crackers or bread. It couldn't get any easier!

Saturday, March 19, 2011

Crunchy Brownie Bites

The Menu:
Crunchy Brownie Bites


mini muffin pan

a little messy!

The Original Recipe:
Well, I wanted to make individual brownies in my little muffin pan. It would of made 2 dozen small brownie bites. You then push down the middle of those brownie bites and fill it with icing. Well, my brownies all stuck to my pan. Each and every one of them. I was so frustrated. So, I threw it all in a bowl. I didn't want to throw them away. Since they cooked individually there were crunch bits from the edges of the brownies, too. Oh it was a disaster. I was talking with my mom on the phone and she suggested rolling them in a ball and then rolling them in some powdered sugar. Afterall, chocolate is still chocolate no matter what shape it's in, right? Well, then I got to thinking about the cake ball recipe that is floating around the internet. You bake a cake, smoosh it up and add icing and make balls out of it. Hmmm? That could work for brownies too, right? So, that is what I did. I took my crunchy brownie mess and added chocolate (more chocolate!) icing to it. I then rolled them into balls, stuck them into the fridge to harden up. I then (thanks to the suggestion of my mom) rolled them in powdered sugar. (I didn't have chocolate chips or I would of melted that to roll them in, but the powdered sugar worked!). Voila! I made little round balls of crunchy brownie bites! In all I made about 3 dozen out of one box.

Crunchy Brownie Bites

1 box brownie mix
Ingredients on back of the box to make the brownies
1 container chocolate icing
Powdered sugar

Bake brownies according to box directions. For crunchy brownie bites you can bake them in a small muffin tin. For creamy brownie bites, bake in a regular 9x9 pan. Let cool slightly before the edges become crunchy. Crumble brownies in bowl. Add 1 cup chocolate icing. Mix together and roll into balls about 1 inch round. Cool in refrigerator for 30 minutes. Then roll in powdered sugar. You can also melt chocolate and roll in that then refrigerate to cool.

Chicken Bacon Ranch Pizza

The Menu:
Chicken Bacon Ranch Pizza


The Original Recipe:
I have had this recipe to try for awhile now. I think I found it on cassiecraves.blogspot. It was delicious! I used lite Ranch and it was still good.  I used 2 chicken breasts and cooked then shredded them. It gave me enough to also make my BBQ Chicken Pizza, as well. I changed a few things, but added my notes with a * instead of re-writing it because I would probably make it either way. I just did a few things differently.



Chicken Bacon Ranch Pizza


source: adapted from Allrecipes

1/2 pound bacon, chopped

2 skinless, boneless chicken breast halves

Salt and pepper to taste

1 (10 ounce) can refrigerated pizza crust

1/2 cup Ranch-style salad dressing

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese

1 cup chopped tomatoes

1/4 cup chopped green onions



1. Preheat oven to 425 degrees. Lightly grease a pizza pan or medium baking sheet.
2. Cook bacon in a medium skillet over medium heat to desired crispness. Drain on paper towels. Set aside. *( I sauteed the onion with the bacon and then drained. Yum!)
3. Season chicken with salt and pepper and place in a large skillet over medium-high heat *(I cooked the chicken in the same skillet that I used for the bacon to get the crispy's off of the bottom and into the chicken!). Cook until no longer pink and juices run clear. Cool, then either shred or chop into small pieces.
4. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 5 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
5. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 15 to 20 minutes, until cheese is melted and bubbly. Sprinkle with reserved bacon, slice, and serve.

Wednesday, March 16, 2011

"Jack Daniels" Sauce Marinade

The Menu:
"Jack Daniels" Sauce Marinade

The Original Recipe:
This is our take on the Jack Daniels Sauce that they use on their fish at TGIFridays. I haven't eaten there in a long time, but my husband and I remember that dish. I made this sauce up long ago (it kind of makes a glaze), and have recently rediscovered it, and realized how much we used to liked it. I am glad I found it again to share!

"Jack Daniels" Sauce Marinade

4 tbls. Lemon juice

2 tbls. Soy sauce

1/4 cup honey

1 tsp. minced garlic

1/2 tsp. ginger powder

1 tbls. dijon mustard

Marinate 1-4 hours before baking or grilling. Tastes great on Salmon! You can easily adjust the flavors to what you would like.

Wednesday, March 09, 2011

Baked Fish with Herbed Stuffing

The Menu:
Baked Fish with Herbed Stuffing


The Original Recipe:
I am not quite sure where I got this recipe from. It was VERY good! My oldest son really liked the fish. I don't know if it's from having the stuffing around it that keeps it moist or what, but this was a very good supper tonight! *ha-ha* I just read the recipe I posted! I didn't follow it at all! I just made my own home made stuffing, and I used some McCormick steak seasoning on the fish! I didn't even cover it with a soup mixture or anything! *tee-hee* I think that's funny! That's what I get for looking at a recipe and then making it with out ever looking at it again! At least I can say it was good, regardless! My oldest son did say, "mom, that fish was really good."

Baked Fish with Herbed Stuffing


Makes 4 to 6 servings
Any mild white fish fillet will work well with this dish.

1 (14-oz) can chicken broth

4 cups dry herb-seasoned stuffing

1 small onion, grated

1/4 cup butter or margarine, melted

1 pound (1/2-inch-thick) fish fillets, cut into 4 to 6 pieces

1 (10-1/2-oz) can condensed cream of mushroom soup

8 fresh mushrooms, thinly sliced

1/4 cup milk


Preheat oven to 400ºF. Grease a 13x9 inch baking dish. In a large bowl, combine the broth, stuffing, onion, and butter. Let stand until most of the liquid is absorbed.
Place the fish in the center of the prepared dish. Stir together the undiluted soup, mushrooms, and milk. Pour over fish. Arrange stuffing around edges of dish.
Cover and bake 20 minutes. Uncover and bake 10 to 15 minutes, or until fish flakes easily with a fork.