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Entrées

These enchiladas are yummy and super easy!

INGREDIENTS:

2 cans cream of chicken soup

1 cup sour cream

2 cups picante sauce

4 tsp. chili powder

4 cups chopped, cooked chicken

2 cups shredded taco cheese

14 – 6″ flour tortillas

Garnish as desired (tomatoes, cheese, lettuce, sour cream, extra picante or salsa)

DIRECTIONS:

Preheat oven to 350 degrees.   Stir soup, sour cream, picante sauce and chili powder in a bowl.  In another bowl, add chicken and cheese and 2 cups of the soup mixture.    Divide mixture up among tortillas (eyeball it).  You may not get exactly 14, but close.  Roll up tortillas and place seam side down in a larger than 9 x 13 pan that has been lightly sprayed with cooking spray.  Pour remaining soup mixture over filled tortillas.  Cover and bake for 40 minutes.  Top with desired garnishes.  You can easily half the recipe if you are cooking for fewer people.


Chicken Cheese Enchilada

 

My friend asked me about making chicken pot pie and I had to tell her I have never made chicken pot pie.  So, I decided I had to give it a try and, wow, I’m sorry I hadn’t tried it sooner!  It was awesome!  I mastered pie crust last summer (thanks to Aunt Sue) so I used my homemade pie crust recipe.  If you have difficulty making pie crust, check out the recipe under my dessert section because it works so well.  If that is too much bother, just use frozen ones.  I made 3 pies and shared 2 of them.  They were a hit!

 

INGREDIENTS:

1 pound chicken breast, cooked

2 cups frozen mixed vegetables

1/2 cup potatoes, peeled and cubed

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 pie crusts

egg wash (1 beaten egg and water)

 

DIRECTIONS:

Preheat oven to 425 degrees.

In a saucepan, place frozen vegetables and potatoes.  Add water to cover and bring to a boil and cook for about 15 minutes until potatoes are tender.  Remove from heat and drain.  Return to pot.

I cooked my chicken the night before.  Remove from refrigerator and dice or shred chicken  Heat in the microwave.  Add to the vegetable mixture above.  Set aside.

In a saucepan, melt better and cook onions until soft.  Stir in flour, salt, pepper and celery seed.  Slowly stir in chicken broth and milk.  I whisked it until smooth.  Simmer over low-medium heat until thick.  Remove and set aside.

Place the chicken/vegetable mixture into the bottom pie crust.  Pour hot liquid mixture over top.  Cover with the top crust, seal edges and cut away excess dough.  Crimp.  Brush with an egg wash.  Cut slits in pie to let steam escape.

Bake 35 minutes or until pie crust is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Chicken Pot Pie

This is a yummy recipe for taco pies.

INGREDIENTS:

2 pie crusts

2 pounds hamburger

1/2 cup water

2 packages taco seasoning

1 cup salsa

2/3 of 16 ounce can of refried beans

11 ounce bag Dorito chips, crushed, reserving about 1 cup for garnish

3 cups (12 ounces) taco cheese, shredded

Garnishes of your choice (sour cream, lettuce, additional chips, additional salsa, fresh diced tomatoes)

 

DIRECTIONS:

Brown hamburger.  Drain any fat.  Add water,  taco seasonings, and salsa.  Place pie crusts into round pie plates.  Bake at 350 degrees for 10 minutes.  Remove from the oven.  Spread 1/3 can of refried beans into each of the pies, spreading it up the sides.  Divide the hamburger mixture up between the two crusts.  Reserve 1 cup of crushed Doritos and divided the remainder of the chips into the pans.  Top off with cheese and bake for 15 more minutes.  Garnish with toppings.

Taco Pie

My friend, Holly M., recently gave me this recipe to try.  It was so yummy!  We all loved it!!  And it made two meals so I had a night off from cooking. I love to cook but a night off once in a while is awesome!  Thanks, Holly, for this great recipe!  It was a hit!

 

INGREDIENTS:

2 1/2 cups cooked chicken

1 pound dry spaghetti, broken into 2″ pieces

2 cans cream of mushroom soup

2 cups grated sharp cheddar cheese

1/2 cup finely diced green pepper

1/2 cup finely diced onion

1 – 4 ounce jar pimentos, drained

2 cups chicken broth

1 tsp. seasoned salt

1/8 tsp. cayenne pepper

1 additional cup grated sharp cheddar cheese

 

DIRECTIONS:

Either cook fresh chicken or use leftovers.   I used a roasted chicken from the previous day.  A rotisserie chicken would make this really easy.  Cook spaghetti until al dente.  Do not overcook.  Saute onions and peppers in olive oil until tender. When spaghetti is cooked, combine all the ingredients except the last additional cup of sharp cheddar.  Place mixture into 9 x 13 casserole.  Top with the remaining cheese.  Bake at 350 degrees for 45 minutes uncovered until bubbly.

Chicken Spaghetti

My friend and faithful blog follower, Holly M., shared this recipe with me.  She gave me several on Friday and I am making another one of her recipes tomorrow.  This sweet garlic chicken  turned out so great!! One thing I totally love  about this recipe is that it only uses 4 basic ingredients.  All the recipes she has shared with  me have been awesome. Thanks for sharing all your wonderful  recipes with me, Holly!

INGREDIENTS:
4 boneless, skinless chicken breasts

4 garlic cloves, minced ( I used already minced garlic)

4 Tbsp. brown sugar

1 Tbsp. olive oil

Salt, pepper and seasonings of your choice

 

DIRECTIONS:

Preheat oven to 450 degrees.  MAKE SURE you line a cookie sheet with aluminum foil and lightly coat with cooking spray.  In a small sauté pan, sauté garlic and olive oil.  Remove from heat and stir in brown sugar.  Add additional herbs and spices as desired.  Place chicken breasts on prepared baking sheet and cover with the garlic and brown sugar mixture.  Add salt and pepper to taste.  Bake uncovered 20-30 minutes uncovered or until juices run clear.  We butterflied the chicken so it only took 20 minutes but it  your chicken is thicker, you will have to add additional time.  Yummy!

DD02286

This recipe came from my Mom.  It was one of my favorite things she made.  I think she learned how to make it from my great grandfather “Poppy”, Raymond Nulph.  He owned a restaurant many years ago.

INGREDIENTS:

1 stick of butter, melted

1 – 16 ounce bag of stuffing bread

1 Tbsp. granulated garlic

Salt and pepper to taste

2 cups water

2 stalks and leaves of celery

1 medium onion

 

DIRECTIONS:

Melt butter in large bowl.  Add stuffing bread, garlic, salt and pepper.  In a blender, add 2 cups of  water, celery and onion.  Blend.  Pour over stuffing bread and mix.  You need to get in there with your hands and thoroughly mix it.   You can used this mix for chicken, turkey or pork chops.  I stuffed 2 small chickens tonight.   Whenever I do a 20-25 pound turkey,  I double the recipe.

DD02305

We made this soon after visiting the Strip District in Pittsburgh.  There was a Korean street vendor selling chicken on a stick. Since everyone loved it, I asked the woman if they sold a sauce for it in their store. She rolled her eyes in disgust and said “I make it myself.” I knew enough not to say anything else on the matter. After some internet searching I did find the standard recipe which is below. My youngest son informed me that what I made tasted nothing like the chicken we got in Pittsburgh. Kids can be brutally honest. This recipe called for chicken breast, but the chicken thighs stay juicy when cooked on the grill.

Ingredients:
1 pound chicken thigh (cut into bite sized pieces)
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian or Bartlett pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onions (chopped)
1/4 teaspoon pepper

Directions:
1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.

Dakkochi (Korean Skewered Chicken)

Who doesn’t love Italian food?  This is a nice, simple recipe.  You can cook the penne pasta the night before and put it in the refrigerator.  It should be cold when adding it to the mixture.

INGREDIENTS:
1 pound cooked penne pasta, chilled

1- 24 ounce jar of your favorite pasta sauce

1 Tbsp. basil

1 Tbsp. Italian seasoning

1 Tbsp. minced garlic

4 cups mozzarella cheese

1 cup diced ham

6 eggs, lightly beaten

1/4 cup Parmesan cheese

1/4 cup unseasoned bread crumbs (just enough to coat the pan)

2 Tbsp. butter or nonstick spray

 

DIRECTIONS:

Preheat oven to 350 degrees.  Prepare pan by spreading butter into 9 x 13 baking dish (or using nonstick spray).  Add bread crumbs and coat the pan.  Dump any loose bread crumbs.  In a large bowl, combine sauce, garlic, Italian seasonings, basil, ham, 2 1/2 cups mozzarella cheese, eggs, and pasta.  Spoon into 9 x 13 prepared dish. Top with the remaining mozzarella cheese.  Bake for 30 minutes.  Add Parmesan cheese and bake an additional 15-20 minutes.


Baked Penne

This is a great recipe for sloppy joes.  These are great the next day too!  Below is the recipe for a single batch.  I usually double this recipe to enjoy leftovers.

 

INGREDIENTS:

1 pound hamburger

1/4 cup onion, diced

1/4 cup green pepper. diced

1 tsp. minced garlic

Salt and pepper to taste

1 cup ketchup

1/8 cup brown sugar

1 tsp. yellow mustard

 

DIRECTIONS:

Brown hamburger with onions, green peppers. and garlic.   Add salt and pepper.  Add ketchup, brown sugar and mustard.  Reduce heat and simmer for 10 minutes.

Delicious Sloppy Joes

This is a pretty easy and tasty recipe.  No need to cook the lasagna noodles.  It doesn’t require much preparation at all which is what I love!

 

INGREDIENTS:

6 uncooked lasagna noodles

1 pound hamburger

1 can refried beans

16 ounces salsa

2 cups water

1 Tbsp. garlic

1 tsp. cumin

2 tsp. Italian seasoning

2 cups shredded Colby Jack cheese or Mexican blend cheese

FOR GARNISH:

Sour cream

Lettuce

Sliced black olives

Green onion tops

 

DIRECTIONS:

In a nonstick skillet, cook beef over medium heat.  Add refried beans, cumin, garlic and Italian seasonings.  Heat through.  Spray a 9 x 13 baking dish with nonstick spray.  Place 3 lasagna noodles in pan.  Cover with half of the meat mixture.  Place 3 more lasagna noodles on top and cover with the remaining meat mixture.  Combine salsa and 2 cups of water.  Pour over mixture.  Cover and bake 70 minutes.  Remove and add cheese and let sit for 5 minutes.  Garnish with toppings.

Mexican Lazagna topped with the Fixin's