May 13th, 09
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I’m finally getting back into the kitchen!!! Yesterday is the first time in a while that I have felt good all day. Around noon yesterday I decided I should make my sweet hubby some dinner. I remembered that I had a can of cream of chicken soup I wanted to use. I googled and found a base recipe off allrecipes and took it from there.
Adam and I LOVED this casserole, it wasn’t hard to prepare at all which made it even better to eat.
Chicken Casserole (Inspiration From: Allrecipes)
- 1 cup uncooked elbow macaroni
- 1 chicken breast boiled and cut into chunks
- 1 cup shredded Cheddar cheese
- 1 cup milk
- 1/4 c. chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup frozen peas
- 1 sleeve ritz crackers crushed
- 1 t. onion powder
Preheat oven to 350 degrees F.
In a large bowl combine the macaroni, chicken, cheese, milk, soup, chicken broth, peas and onion powder. Mix together and transfer mixture to a 8 X 8 inch baking dish.
Top with crushed crackers.
Bake at 350 degrees F for about 45 minutes, or until bubbly and golden brown.
Feb 26th, 09
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Whenever my mom and I have a girls weekend we like to make something really fun and yummy for dinner. Last time we set our bar pretty high with the Cream Cheese and Pesto Filled Chicken. This time we decided to go a pasta route.
This was amazing, the chicken and broccoli was a great filling mixture and the sauce has WONDERFUL flavor!
Chicken and Broccoli Asiago Stuffed Shells (Inspired From: Allrecipes)
- 2 cups frozen chopped broccoli, thawed
- 2 cups rotisserie chicken, shredded
- 1/4 cup shredded Parmesan cheese
- 1/4 cup six cheese Italian cheese
- 21 jumbo pasta shells, cooked and drained
- Asiago Cheese Sauce (recipe below)
In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.
Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded cheese.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through.
Asiago Cream Sauce (From: Allrecipes)
- 2 1/4 cups heavy cream, divided
- 1/4 cube chicken bouillon, crumbled
- 3/4 cup grated Asiago cheese
- 1/2 tablespoon cornstarch
- 2 tablespoons butter
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.
Feb 11th, 09
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As soon as I saw these in my google reader I knew I wanted to try them, I love red potatoes and then to make a little mini twice baked potato it couldn’t be better.
There were wonderful, and perfect to make for the two of us, next time I will freeze a bunch as I keep thinking how good it would be to have one.
Fluffy New Potatoes (From: Pioneer Woman)
- 9 or 10 medium to large new potatoes
- 2 tablespoons olive oil
- ½ cup sour cream
- 4 ounces cream cheese, softened
- 1½ cups grated Monterey Jack cheese
- 1 tablespoon chopped chives
- 1 garlic clove, pressed
- Salt and pepper to taste
Preheat oven to 400.
Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Spoon the mixture back into the potato shells.
Bake the potatoes in a 375 degree oven for about 20 minutes or until heated through.
Jan 26th, 09
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If you read my blog you know that Adam and I love pasta, I have had this starred in my google reader forever, but we rarely have gorgonzola in our house so we never got around to making it. I bought gorgonzola for some steaks we made a while back and had lots left so we went ahead and made this pasta.
It was WONDERFUL, sooo creamy and soo yummy. And with spinach it is healthy right?!
Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto (From: Picky Palate)
- 1 lb Tortiglioni pasta or other pasta of choice (we used fettucini instead)
- 1 Tablespoon extra virgin olive oil
- 6 slices prosciutto diced
- 2 Tablespoons extra virgin olive oil
- ½ Cup finely diced onion
- ½ Cup thinly sliced fennel
- 4 Cups Spinach, coarsely chopped
- 16 oz 2% milk or half and half if you are feeling crazy
- ½ lb crumbled gorgonzola cheese or about 2 Cups
- ¼ Cup fresh grated parmesan cheese
- Pinch of kosher salt and pepper
Cook pasta according to package directions. Drain and set aside.
Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.
Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.
Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!
Jan 16th, 09
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I love soup! I love everything about soup. Here in Minnesota we are going on 80 hours of below zero. It was my turn to bring lunch for all the girls at work today so I decided to make some broccoli cheese soup.
I have had this starred in my google reader for a long time. It was well worth the wait. It was SOOO creamy and the flavor was just amazing not overly cheesy. Just the right amount.
Sorry for the bad photo, it was taken on my camera phone at work. Because I need to take this into work. I made it in the morning put it in the slow cooker and then about an hour before we would be eating I turned it on to warm up. Also because I am a cheese lover I used 2 cups of cheese instead of the 1 1/4 it called for.
Broccoli Cheese Soup (From: Bliss~Felicite Orginally From: Emeril Lagasse)
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3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
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1 cup of yellow onions or sliced leeks (use only the bottom white part)
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1/2 tsp of salt
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1/4 tsp of ground pepper
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Pinch of nutmeg
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1/2 tsp of chopped garlic
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1/2 tsp of chopped fresh thyme or 1/8 tsp of dried
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3 tbls of flour
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3 cups of low-sodium chicken broth
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1 (16-ounce) package frozen broccoli, thawed & separated or 2 to 3 cups of fresh
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1/2 cup of heavy cream
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1 1/4 cups of shredded medium Cheddar
In a medium pot, melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until throughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes. Add the broccoli and cook for 10 minutes until tender.
Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed throughly.
