Beef Noodle Casserole

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Posted on November 2, 2016 · Leave a Comment
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A combination of cheeses with sour cream give this casserole a unique combination of flavors. This is a simple and quick recipe so you can have supper on the table in less than an hour – making this a great recipe for after work, or school.

Beef Noodle Casserole
 
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Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds lean ground beef
  • 1 small onion (finely chopped)
  • 16 ounces of tomato sauce
  • 8 ounces sour cream
  • 3 ounces cream cheese (cut into cubes and softened)
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • 12 ounces wide egg noodles
  • 1 cup shredded cheddar cheese
Instructions
  1. cook past according to package directions; drain
  2. while pasta is cooking in a large skillet over medium high heat cook burger and onion until burger is no longer pink inside; drain if necessary. Off heat and mix in the tomato sauce, sour cream, cream cheese, sugar, and garlic salt. Mix until thoroughly combined.
  3. Lightly spray a 13 x 9 casserole dish with cooking spray and spread half of the noodles over the bottom, and then layer half of the meat mixture over the noodles; repeat the process to finish.
  4. Cover with aluminum foil and bake for 30 minutes or until heated through. Remove the foil and sprinkle the cheddar cheese over the top, return casserole to oven uncovered and continue baking until cheese is melted.

 

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Simple and Quick Chicken Pot Pie Recipe

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Posted on October 31, 2016 · Leave a Comment
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This chicken pot pie recipe is simple, quick and a great way to warm up a cool winter night. This recipe uses precooked deli chicken so you can put it together in less than a half an hour.

So if you’re looking for a simple, quick and good recipe for after school, or work, pick up a Deli Chicken and give this one a try; it’s really good.

Simple and Quick Chicken Pot Pie Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 1 package refrigerator biscuits (I used Pillsbury Grand’s for this recipe)
  • Salt
  • 4 tablespoons butter
  • 1 medium onion (finely chopped)
  • 1 rib celery (sliced thin)
  • ¼ cup all-purpose flour
  • ⅛ teaspoon cayenne pepper
  • 2 ¾ cups chicken broth
  • ½ cup heavy cream
  • ¼ teaspoon thyme
  • 1 package frozen peas and carrots (10-ounces thawed and precooked to desired doneness)
  • 1 rotisserie chicken (skin removed and meat shredded into large bite-sized pieces)
  • 4 teaspoons lemon juice
  • Black pepper
Instructions
  1. Lightly salt biscuits and bake according to package directions.
  2. While biscuits are baking in a large skillet using the butter over medium heat cook the onion and celery until tender. Whisk in the flour and cayenne pepper stirring constantly until flour starts to brown. Gradually mix in the chicken broth, cream, and thyme; continue cooking until mixture thickens.
  3. Mix in the lemon juice, vegetables, and chicken and cook until heated through - salt and pepper to taste.
  4. Serve hot with buttered biscuits over the top.

 

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Cheesy Bow Tie Casserole Recipe

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Posted on October 21, 2016 · Leave a Comment
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This Cheesy Bow Tie Casserole is rich and flavorful and is simple to put together. If you have any leftovers they make for a delicious lunch.

Flavors will vary a little bit depending on the brand pasta sauce you use.

Cheesy Bow Tie Casserole Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 8 ounces bow tie pasta
  • 1 pound lean ground beef
  • 1 small onion (finely chopped)
  • 24 ounces of traditional pasta sauce (your favorite brand)
  • 1 package of fresh mushrooms (8 ounces sliced or you can use canned)
  • 1 can sliced black olives
  • ¼ teaspoon red pepper flakes or to taste
  • 8 ounces mozzarella cheese (cut into ½ inch cubes)
  • 4 ounces shredded Colby & Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
Instructions
  1. preheat oven to 400F.
  2. Cook pasta according to package directions for firm; drain.
  3. While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
  4. Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
  5. Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
  6. Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.

 

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Sticky Chicken

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Posted on September 21, 2016 · Leave a Comment
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Sticky chicken in less than an hour. This recipe has a delicious combination of flavors, doesn’t require that many ingredients, and is simple to put together.

You’ll love it!!

Sticky Chicken
 
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Serves: 8
Ingredients
  • 8 chicken thighs (trimmed of any excess fat)
  • black pepper
  • ¾ cups cider vinegar
  • ½ cup honey
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 teaspoons toasted sesame seeds
Instructions
  1. Preheat oven to 425F with rack in middle to upper position.
  2. Spray a large oven proof skillet lightly with cooking spray. Pepper the chicken on both sides and position chicken skin side down in the skillet. (you can make up to 8 with this recipe – I was feeding 2 so I cut the chicken down to 4, but used the same amount of ingredients for the sauce.
  3. In a medium size bowl mix together the vinegar, honey, soy sauce, ketchup, garlic powder, and red pepper flakes. Pour the mixture over the chicken in the skillet.
  4. Bake chicken for 20 minutes, flip chicken skin side up, and continue baking until chicken browns on top (about 20 more minutes - internal temperature should be about 195 to 200F with instant read thermometer); transfer chicken to a serving platter.
  5. Let the sauce in the skillet settle a little bit and spoon any excess fat off the top, or pour into a fat separator to separate the fat. In a small glass mix the cornstarch into the water until dissolved, place the skillet over a burner on medium high heat, bring mixture to a boil, and stir in the cornstarch mixture, cooking and stirring until thickened. Return chicken to the skillet, and roll the chicken in the sauce; garnish with the toasted sesame seeds.
  6. Serve over rice or hash browns.

Adapted from Cooks Country

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Simple Taco Pie Recipe

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Posted on August 10, 2016 · Leave a Comment
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taco pie recipe

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This is a basic recipe for taco pie that requires just a few ingredients. I prepared this recipe as written with the intent of seeing how good it would turn out in it simplest form. With school starting in many parts

of the country in less than a month I thought this would be a great after school supper dish.

I thought the taco pie was really good but there is a lot of room for additional ingredients like, jalapeno peppers, green peppers, chopped green chilies, olives and may even re-fried beans.

If you looking for a simple and quick after school supper recipe, give this simple Taco Pie Recipe a try.

Simple Taco Pie Recipe
 
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Recipe type: Supper
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 pound ground beef
  • 1 medium onion (chopped)
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) container sour cream
  • 8 ounces shredded Mexican-style cheese blend
  • 1 (12-13 ounce) bag tortilla chips (crushed)
Instructions
  1. Preheat oven according to directions on package for the crescent rolls. 375F
  2. Spray a 8 x 8 baking dish with cooking spray and roll the crescent roll dough out on the bottom to form a bottom crust and bake according to package. Crust should be golden brown.
  3. While the crust is baking in a large skillet over medium high heat chop up and cook the burger and onion, until onion is soft, and burger is no longer pink inside; drain if needed. Mix in the taco seasoning until well combined.
  4. Spread the meat mixture over the bottom of the crescent crust, and then layer the sour cream over the top followed by the Mexican-style cheese blend. Top with the crushed tortilla chips.
  5. Bake at 375F. Until heated through and cheese is melted – Serve hot.

Adapted from Allrecipes.com

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Simple Grilled Pork Chops Recipe

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Posted on August 8, 2016 · Leave a Comment
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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

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Pork Chops in Country Onion and Mushroom Gravy Recipe

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Posted on June 3, 2016 · Leave a Comment
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Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!

Pork Chops in Country Onion and Mushroom Gravy Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
  • The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!
Instructions
  1. In a large nonstick skillet sprayed with cooking spray brown chops on both sides (about 6 minutes each side) set aside on a plate and cover with aluminum foil to keep warm.
  2. Reduce heat to medium in the now empty skillet and cook onion for 3 minutes – stir in the mushrooms. Mix in the beef broth and any settled juices from the chops. Place chops into the onion and mushroom mixture, and spoon the onions and mushrooms generously over the top. Cover and simmer for 12 minutes or until pork is no longer pink inside (145F) remove chops to serving platter.)
  3. In a glass or small bowl mix together the flour and milk until smooth. Stir the flour mixture into the sauces in the skillet, stirring constantly until sauce is thickened; salt and pepper to taste.
  4. Serve gravy over chops and mashed potatoes.

 

Adapted from BettyCrocker.com

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Creamy White Chili Recipe

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Posted on April 20, 2016 · Leave a Comment
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creamy white chili recipe 2

If you want a break from the red meat, and like chili, give this Creamy White Chili Recipe a try. This is a simple recipe that doesn’t take long to prepare. I used mild chopped green chilies in this recipe to keep the heat down a little bit, but you can use the hotter version to turn up the heat a little bit if you like a lot of heat.

 

Creamy White Chili Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into ½ inch cubes)
  • 1 medium onion (finely chopped)
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons olive oil
  • 2 cans great northern beans (drained and rinsed)
  • 1 can chicken broth (14.5 ounces)
  • 2 cans chopped green chilies (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 11 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream
Instructions
  1. In a large saucepan over medium high heat using the oil, cook the onion, chicken - seasoned with the garlic powder until chicken is no longer pink inside.
  2. Add the broth, beans, and green chilies into the chicken mixture and then add the seasonings. Bring mixture to a boil, reduce heat, and simmer on a high simmer uncovered for 30 minutes.
  3. remove from heat, stir in the sour cream, and the heavy cream – serve hot.

creamy white chili recipe

Adapted from Taste of Home Cookbook

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Bacon Wrapped Salmon Recipe

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Posted on February 22, 2016 · Leave a Comment
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bacon wrapped salmon

bacon wrapped salmon recipe

This Bacon Wrapped Salmon Recipe is simple, doesn’t require many ingredients, and cooks quick so you can have supper on the table in less than an hour. the bacon covering the salmon gives it a good flavor and keeps the fish nice and moist.

Bacon Wrapped Salmon Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 4 (4 ounce) skin-on salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • ½ pound bacon (cut in half)
Instructions
  1. Preheat oven to 375F.
  2. Grease a shallow baking dish with olive oil. (I used a 9 x 11 casserole dish)
  3. Rinse and pat salmon dry with paper toweling. Place salmon skin side down in a single layer, salt and pepper to taste, and then sprinkle the garlic powder and dill over the top. Lay the slices of bacon over the top of the salmon covering the salmon completely; don’t overlap the pieces of bacon.
  4. Bake for 20 – 25 minutes until salmon separates easily with a fork (145F.) Turn the oven on broil and continue baking until bacon is crispy. (Watch closely the bacon cooks fast)
  5. Serve hot.

Adapted from All Recipes

Check out What’s Lurking in Your Fish Tacos? Time to Ditch Tilapia

by Malika Bowling at Mode

 

 

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Mushroom Smothered Pork Chops Recipe for Two

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Posted on February 19, 2016 · Leave a Comment
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mushroom smothered pork chop recipe

This is another simple recipe to feed just 2 people. It does take a little bit of time because the chops are marinated for at least 2 hours, but if you plan your meals ahead of time you can start the marinade the night before. The chops are topped with mushrooms and pepper jack cheese.
(The weather wasn’t permitting, but if I make this dish again I will do it on the grill, I think the grilled flavor would turn them into a delicious treat)

Mushroom Smothered Pork Chops Recipe for Two
 
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Recipe type: Main
Serves: 2
Ingredients
  • Chops
  • 2 boneless butterflied pork chops (about ½ inch thick – 8 ounces each)
  • ½ cup olive oil
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 3 garlic cloves (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil
  • ½ teaspoon parsley flakes
  • ½ teaspoon dried rosemary (crushed)
  • Topping
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 slices pepper Jack cheese.
Instructions
  1. In a medium size bowl mix together all the ingredients for the chops until well combined to form the marinade. Place the chops into a 1 gallon food grade disposable bag and pour the marinade over the chops. Seal, and using your hands on the outside of the bag work the marinade around the chops; refrigerate and marinade for at least 2 hours or overnight. (occasionally work the bag with your hands to thoroughly coat the chops with the marinade)
  2. In a small sauce pan using the butter sauté the mushrooms until tender; salt and pepper to taste.
  3. Remove chops from marinade allowing any excess marinade to run off; discard marinade. Place chops on a broiler pan and broil 4-5 inches from the heat for 6 to 7 minutes on each side. Cook until an instant read thermometer registers 145F, remove chops from the oven, and using a slotted spoon, spoon the mushrooms onto the top of each the chops. Top the mushrooms with the cheese and return the chops to the oven. Continue to broil until cheese is melted – serve hot.

Adapted from Taste of Home Cook Book

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