Tex-Mex Chicken Casserole Recipe

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This Tex-Mex casserole recipe is easy to put together and will serve 4-6. A lot of the seasoning comes from the chips used in the recipe. This recipe also has cooked chicken as one of the ingredients so I used a rotisserie chicken in the recipe.

Tex-Mex Chicken Casserole Recipe
 
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Author:
Serves: 4-6
Ingredients
  • 10 ounce bag of nacho cheese corn chips
  • 1 tablespoon butter
  • 1 small onion (finely chopped)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can condensed cream of chicken soup (10.75 ounces)
  • 1 can condensed cream of mushroom soup (10.75 ounces)
  • 1 can chopped green chilies (4.5 ounces)
  • ⅓ cup milk
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 ½ cups cooked chicken (chopped or shredded)
  • 2 cups shredded sharp cheddar cheese
Instructions
  1. Pour chips into a 13x9 casserole dish lightly sprayed with cooking spray. Crush chips over the bottom. (I used the bottom of a glass jar to do this and it worked real well)
  2. Melt the butter in a large skillet over medium high heat and cook onion until tender.
  3. In a large bowl mix together the soups, green chilies, milk, sour cream, chili powder, and cumin. Add the chicken and onion and mix until well combined. Spread the mixture evenly over the chips and top with the cheddar cheese.
  4. Bake for 55-60 minutes or until bubbly and cheese is melted; let rest 10 minutes before serving.

Adapted from Kraft Recipes

Slow Cooker Country Captain Chicken

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This Slow Cooker Country Captain Chicken is has pretty much the vegetable ingredients as chicken cacciatore, but uses much different spicing. The sauce is a little on the sweet side, has a little bit of heat incorporated into the spicing associated with chutney.

If you looking for a good dish that is a little different, give this one a try. This is a recipe that is simple to put together and because it is cooked in the slow cooker it will free up some your time while it is cooking.

Slow Cooker Country Captain Chicken
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 bone in chicken thighs
  • 1 medium onion (coarsely chopped)
  • 1 green bell pepper (chopped)
  • 1 cup chicken broth
  • 1 can diced tomatoes (14.5 ounces)
  • 5 tablespoons tomato paste
  • 1 jar chutney (8 ounces)
  • 4 cloves garlic (crushed and minced)
  • 2 tablespoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • Salt and pepper
Instructions
  1. Salt and pepper chicken. Using the oil in a skillet over medium high heat cook chicken on both sides until nicely browned; set aside on a plate.
  2. In the same skillet reserving about 1 tablespoon of the fat cook the onion and green pepper seasoned with ½ teaspoon salt until softened. Stir in the broth, tomatoes, and tomato paste; simmer until mixture is thickened and smooth. Off heat and mix in the chutney, garlic, curry powder, paprika, thyme, and cayenne pepper.
  3. Remove the skin from the chicken and arrange the chicken over the bottom of the slow cooker; pour the sauce over the top.
  4. Cook on low for 6 hours or on high for 3 hours – serve over cooked rice or noodles. (chicken should be at least 185F)

 

Adapted from cookscountry

One Pan Roasted Chicken and Potatoes

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chicken and potatoes recipe picture

This One Pan Roasted Chicken and Potatoes is really close to a one dish meal; just add a vegetable and supper is ready.  This recipe does take a little time to put together because of the marinating time which is at least 2 hours. I didn’t feel like dealing with it the next day so I let it marinade overnight which allowed the seasoning to blend in nicely.

If you’re looking for a hearty and delicious chicken dinner give this one a try.

One Pan Roasted Chicken and Potatoes
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds of Mixed Chicken Drumsticks and Thighs
  • 2 teaspoons of Dried Paprika
  • 2 Tablespoons of Fresh Rosemary (leaves stripped from the stem and roughly chopped)
  • 2 teaspoons of Garlic powder
  • 2 teaspoons Onion powder
  • 1½ teaspoons of Dried Thyme
  • 2 teaspoons of Dried Sage
  • 1 Tablespoon of Dijon Mustard
  • ⅓ cup of Olive Oil
  • 3 Tablespoons of Lemon Juice
  • About 12 cloves of Garlic (unpeeled)
  • 1½ pounds of Baby Red Potatoes (halved)
  • Additional Olive Oil to coat potatoes
  • Salt and pepper to taste
Instructions
  1. In a large bowl mix together the olive oil, paprika, onion powder, garlic powder, mustard, sage, thyme, lemon juice, garlic cloves, salt and pepper. Add the chicken and mix until well coated, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. Allow chicken to set at least 10 minutes when removed from the refrigerator. While chicken is resting mix the potatoes with a light coating of olive oil and then mix in the rosemary.
  3. Preheat oven to 425F.
  4. Lightly coat a 13x9 baking dish with cooking spray and arrange the chicken on the bottom along with any leftover marinade. Place the potatoes around the chicken pieces.
  5. Roast for 1 hour or until potatoes and chicken are done. (185F. for the chicken)

Adapted from: Laura in the Kitchen

Salisbury Steak for Two Recipe

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Salisbury steak recipe picture 2

This is a simple and delicious Salisbury Steak recipe using just the right amount of ingredients for two. This recipe doesn’t require a lot of ingredients and cooks quickly so you can have supper on the table in less than an hour.

Salisbury Steak for Two Recipe
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • ¼ cup milk
  • 3 tablespoons instant potato flakes
  • 8 ounces 90 percent lean ground beef
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup thinly sliced onion
  • 8 ounces portabella mushrooms, trimmed and sliced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons dry sherry
Instructions
  1. In a large bowl mix together the milk and potato flakes. Using your hands mix in the ground beef, ½ teaspoon salt, and ½ teaspoon pepper; form meat mixture into 2 patties about ½ inch thick.
  2. Melt 1 tablespoon of butter in a nonstock skillet over medium heat. Brown patties on both sides and set aside on a plate.
  3. Add a tablespoon of butter to the skillet and the onions; cook until onions start to brown. Add the mushrooms and ¾ teaspoon of salt and cook until mushrooms have given up their moisture and are tender. Stir in the flour and tomato paste and cook for about 2 minutes. Slowly mix in the broth and sherry. Return the patties to the skillet, cover, bring to a simmer, and cook covered for 5 minutes. Flip patties and continue cooking covered until patties are done. (160F)
  4. Remove steaks to a platter and lightly cover with aluminum foil to keep warm. Continue cooking sauce until slightly thickened – salt and pepper to taste and pour sauce over steaks.

Adapted from Cooks Country

Basic Instant Pot Stew Recipe

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I have seen many different versions of stew recipes created in an Instant Pot some a little more complicated than others. I decided to keep it simple. I started with the meat and just piled on the rest of the ingredients. Mixed everything up good, sealed the Instant pot, and pressed the stew button. Once the instant pot reached pressure the timer automatically set for 35 minutes – for me the end result was perfect, but I like my vegetables real tender. If you prefer your vegetables a little on the firm side you may want to reduce the time to 25-30 minutes.

Basic Instant Pot Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound stew meat (cut into one inch cubes-I used round steak in this recipe)
  • 1 pound fresh baby carrots
  • 2 medium potatoes (cut into 1 inch cubes)
  • 2 medium onions (cut into wedges)
  • 1 cup diced tomatoes (drained)
  • 1 cup beef broth
  • 1 celery rib (cut into ½ inch pieces)
  • 3 tablespoons quick cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Instructions
  1. Place all ingredients into Instant Pot; mix thoroughly.
  2. Seal pot and press the stew button.
  3. When Instant pot is done cooking let rest for 10 minutes and turn the valve to quick release. ( being carful so you don’t burn yourself)

instant pot beef stew 2

Ritz Parmesan Chicken Nuggets

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Football play-off season is here and these Parmesan Chicken Nuggets are perfect for the occasion. These chicken nuggets are simple to put together, and cook quickly. Just be sure to allow enough time for the marinade.

So if you want to wow your guests at your next super bowl party give this Ritz Crackers Parmesan Chicken Nuggets recipe a try; they’re delicious.

Ritz Crackers Parmesan Chicken Nuggets
 
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Author:
Recipe type: side
Cuisine: Italian
Serves: Side
Ingredients
  • 1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt to taste
  • 2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
  • ⅓ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese.
  • Oil for deep frying.
Instructions
  1. In a large bowl mix together the butter milk, garlic, paprika, and salt; toss the chicken in the butter milk mixture, cover with plastic, and refrigerate for about 2 hours.
  2. In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese and panko bread crumbs.
  3. Preheat deep fryer to 350F.
  4. Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
  5. Serve as a stand-alone snack or with your favorite dipping sauce.
  6. Enjoy

Adapted from Laura in the Kitchen

Instant Pot Baked Beans Recipe

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I received an Instant Pot for a Christmas present from my son and decided to give it a try using an Instant Pot baked beans recipe. I have to admit I was a little skeptical that the beans would cook, and come out tender, with only 20 minutes of cooking time under pressure. The end result was a nice surprise, the beans were just right.

If you own an Instant Pot or a similar pressure cooker and need a good side dish give this Instant Pot Baked Beans Recipe a try; there’re really good.

Instant Pot Baked Beans Recipe
 
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Author:
Recipe type: Side
Serves: 4-6 as side
Ingredients
  • 1. 1 pound dried navy beans (cover and soak with water and 1 ½ tablespoons of salt for 8 – 16 hours in a cool place or refrigerator) The night before you make them works out fine.
  • 2. 6 strips thick cut bacon (sliced crosswise into ¼ - ½ inch pieces)
  • 3. 1 small onion (chopped)
  • 4. 2 cloves garlic (crushed and minced)
  • 5. 1 ¾ cups cold water
  • 6. ¼ cup dark molasses
  • 7. ¼ cup maple syrup
  • 8. 1 tablespoon soy sauce
  • 9. ¼ teaspoon salt
  • 10. 2 bay leaves
  • 11. Black pepper to taste
  • 12. 2 teaspoons Dijon mustard
  • 13. 1 teaspoon apple cider vinegar
Instructions
  1. Drain and rinse beans through a strainer.
  2. Place bacon in pressure cooker and turn heat to medium (Instant pot press the sauté button). Cook bacon until crispy. Stirring occasionally. Add the diced onion and black pepper; sauté for 1 minute. Add the garlic and continue cooking until fragrant (about 30 seconds)
  3. While bacon is cooking in a small bowl mix together the molasses, maple syrup, soy sauce and 1 ¾ cup of water until well combined.
  4. When bacon mixture is done pour in ½ cup of the molasses mixture and scrap the bottom of the slow cooker to scrap any drippings off the bottom. Add the beans, ¼ teaspoon salt, bay leaves, and mix in the rest of the molasses mixture making sure all the beans are covered.
  5. Close lid – and cook at High pressure for 20 minutes, and then allow 20 minutes of natural release. After 20 minutes move venting knob to venting position to release the remaining pressure and open lid carefully. Mix in the Dijon mustard and cider vinegar.
  6. Press the sauté button and cook to desired consistency. At this point you can also add salt and pepper to taste, extra vinegar, and molasses if needed.
  7. Note: In the original recipe they added additional molasses – I did the same.

To View original Recipe go to Instantpot.com

instant pot baked beans recipe picture 3

 

 

Chicken Marsala Pasta Recipe

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marsala chicken recipe picture

Marsala chicken is one of my favorite recipes so when I saw this Chicken Marsala Pasta Recipe, it looked really good, so I thought I would give it a try.

This is a simple recipe that doesn’t take all that much time to prepare. Most of the time involved is cooking the chicken, but if you pound it down it cooks quickly.

This would also be a great dish for a potluck or party.

To view the original recipe go to Blogchef.net.

Chicken Marsala Pasta Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 boneless skinless chicken breasts
  • 8 ounces of fresh mushrooms (sliced) I used ports for this recipe
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (crushed and minced)
  • ¾ cups Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 pound penne pasta
  • ½ cup parmesan cheese
  • 5 tablespoons of butter
  • 1 tablespoon olive oil
  • Salt and pepper
Instructions
  1. Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
  2. Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in ½ cup of parmesan cheese.
  3. In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
  4. Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.
  5. Serve hot with extra cheese if desired.

 

Skillet Lasagna for Two

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skillet lasagna for two

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This Skillet Lasagna for Two recipe is simple and quick compared to the oven version of this recipe, and it is just the right amount to serve two people.

Because this one dish recipe cooks in the skillet there is no need to precook the noodles.

Give this one a try; it’s really good.

Skillet Lasagna for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 1 can crushed tomatoes (28 ounces)
  • 2 teaspoons olive oil
  • 1 small onion (finely chopped)
  • Salt and pepper
  • 1 garlic clove (crushed and minced)
  • Pinch red pepper flakes
  • 8 ounces lean ground beef
  • 5 curly edge lasagna noodles (broken into 2 – 3 inch pieces)
  • ¼ cup mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • ⅓ cup whole milk ricotta cheese
Instructions
  1. In a large nonstick skillet over medium high heat using the oil cook onion and ¼ teaspoon salt until onion is softened and starts to brown. Add the red pepper flakes and garlic and continue cooking until fragrant (about 30 seconds). Add the burger and continue cooking until burger is no longer pink inside. Breaking up the burger as it cooks.
  2. Spread the lasagna noodles over the top of the burger and pour the crushed tomatoes over the top. Bring mixture to a boil, cover, and reduce heat to a high simmer. Cook for 20 minutes or until noodles are tender (stirring frequently).
  3. Remove from heat and mix in 2 tablespoons of mozzarella cheese and 1 tablespoon of Parmesan, and then salt and pepper to taste. Arrange heaping tablespoons of ricotta cheese on top and then top with the remaining mozzarella, and Parmesan cheese. Cover and let set until cheese is melted.
  4. Serve hot.

Adapted from Cooks Country Cooking for Two

Mini Meatloaves for Two Recipe

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mini meatloaf recipe picture

This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook