Chicken Cordon Bleu with Sauce

Last week's chicken cordon bleu recipe turned out great. Normally chicken cordon bleu isn't something I would make on a weeknight because it's pretty messy and labor intensive or, at least it was the last time I made it several years ago. Apparently I was so traumatized I couldn't bear the thought of all that mess again.

This time involved an easier recipe, a few tweaks and prep prep. That folks, makes all the difference in the world! The night before I used a rolling pin to beat the chicken breasts to smithereens. George came into the kitchen as I was just getting started and watched me for a while. Finally he asked if I was imagining the chicken was his head.  I replied "not today sweetie" : )

One special addition to this meal was a quick sauce/gravy. My husband likes all meat served with some sort of sauce/gravy/bbq sauce -- anything so that it's wet. BBQ sauce didn't seem to fit this meal at all so I went with a concocted version of a sauce. Made from one a chicken gravy packet I got for free, some sour cream and a tablespoon of honey mustard. I would normally never think to put these ingredients together. Surprisingly it didn't turn out pretty good!

Here's my recipe:

4 boneless, skinless chicken breasts
4 thin slices deli ham
4 thin slices of swiss cheese
3 tbsp prepared honey mustard dressing
1 packet (or jar) of chicken gravy
.5 cups of sour cream
1 cup breadcrumbs
1 egg
salt and pepper to taste
toothpicks

Place one chicken breast at a time between sheets of waxed paper. Use a rolling pin or mallet and beat until very thin. The chicken breast should be about double the size you started out with. Season with salt and pepper.

Lay all four breasts out in a row and spread a thin layer of honey mustard dressing on each. Top with a slice of swiss cheese and then ham. Carefully roll each one up as tightly as you can and use 1 or 2 toothpicks to secure it. Set them aside. 

Beat one egg in a pie plate. Use a second pie plate to hold the 1 cup of bread crumbs. Carefully -- this might be messy -- dip each rolled up chicken breast into the beaten egg and let the excess drain off and then roll in bread crumbs.  Place seam side down in a greased 9x13 pan. Bake at 375 degrees for about 40 minutes. Depending on how big your chicken breasts are, you may want to cook yours longer -- cut in half to make sure it's done before serving.

Right before serving, make the sauce. Prepare instant gravy mix according to package directions, or open a jar of gravy and heat in a saucepan. Once the gravy is hot, add lots of pepper, 1 tbsp of honey mustard dressing and 1/2 cup of sour cream. Heat on low until the gravy warms back up. Be very careful to not over cook because the sour cream will curdle.

Picture to follow as soon as I download it :)

Post Title → Chicken Cordon Bleu with Sauce

Comfort Food!

Its cold outside and I'm hungry!  Last week my kids were out of school for two days due to snow and bad roads.  We snuggled up in our little Jewel Box® Home and drank hot chocolate, read books and watched movies.  Mid-week my feet were cold and I had cabin fever so we all headed to the kitchen to warm our bellies.  I thought I'd share my potato soup recipe with you in case it is cold where you are!

In a 4 quart saucepan melt 1/2 STICK BUTTER and saute' 1 SMALL ONION, diced and 2 MEDIUM CARROTS, diced.  Cook until tender, about 5 minutes.

Whisk in 2 TABLESPOONS FLOUR and cook for one minute.  Add 8 RUSSET POTATOES, peeled and cubed.  Dissolve 2 CHICKEN BOUILLON CUBES in 1/2 cup hot milk.  Add to pan.

Add 3 1/2 CUPS WHOLE MILK.  Cook for 15 minutes or so until potatoes are soft.  Add 1 CUP HALF AND HALF and salt and pepper to taste.  

We jazz up our soup by adding cooked shrimp and sprinkling it with bacon and grated cheddar cheese.  

Yummy!!!  

Happy snuggling!

~Amber

Post Title → Comfort Food!

Substituting Mashed Cauliflower for Mashed Potatoes

I did the cauliflower as mashed potatoes experiment and shared my experience here on my weight loss blog.

Have you ever used a substitute for mashed potatoes? Whether cauliflower, celeriac -- anything white.

Do you have any substitutes for anything food related that you recommend?

Post Title → Substituting Mashed Cauliflower for Mashed Potatoes

Flavorful Steakhouse Potato Salad

Up until creating this recipe (which is a copy from an expensive deli salad) I've had the terrible problem of a bland, blah potato salad. No matter what I added to my recipe, there was just no flavor. That's all changed. Now I have a delicious recipe that will never be left sitting in the bowl at the end of potluck.

Now, I'm not saying you have the same problem with your homemade potato salad but if you are looking for a flavorful potato salad that's a real crowd pleaser, give this recipe a try.

Flavorful Steakhouse Potato Salad

5 large russet potatoes, diced and boiled until tender
2 ribs of celery, diced
2 green onions thinly sliced
1/4 cup of diced red onion
4 ounces shredded cheddar cheese
6 slices of cooked bacon, crumbled
1/2 cup of another favorite veggie diced (I like to use cucumber, red pepper or radishes)

Dressing

1/2 cup of Lite Mayo
1/2 cup of Lite Miracle Whip
1 Tbsp milk
1/4 cup ranch dressing
1 tsp + of Steak Seasoning

Mix dressing ingredients together and add to all of the other ingredients. Toss well and refrigerate for several hours before serving.

Notes:  We all like differing levels of creaminess in our potato salads, so feel free to tweak my dressing ingredients to get the result your family likes the best.  We fall somewhere in the middle of dry and extra creamy so that's what you get with this recipe.  Now, the real secret to the flavor in this recipe is the steak seasoning. I would start off using 1 tsp. of this seasoning (I use McCormick's) and then after tasting the potato salad, add more if you think it needs it.

George has rated this potato salad as his favorite, which is no small honor. I'm looking forward to bringing it to his family's reunion this summer and am planning on bringing the dish back empty.

Here's to the summer of empty potluck dishes!

This post is linked to Tempt My Tummy Tuesday

Post Title → Flavorful Steakhouse Potato Salad

Crunchy Outside, Moist Inside Oven Fried Chops

George just adores pork chops. We like them marinaded and cooked on the grill, but during the cooler months I'll often make oven fried chops. My recipe for oven fried pork chops creates a crispy outside and a very moist tender inside which we all know = delicious. Here's my recipe

Moist Oven Fried Pork Chops

6 boneless loin chops 3/4 inch thick, trimmed of any visible fat

1 egg, beaten
1.5 cups of bread crumbs
Salt & Pepper to Taste
1 tsp spicy pepper/paprika blend seasoning (I use a Chelsea Blend, which is pretty similar to Old Bay seasoning)
2 tsp dried parsley flakes

2-3 Tablespoons of cooking oil

Preheat oven to 375 degrees. Mix the bread crumbs, salt, pepper, spicy seasoning and parsley flakes into a flat, shallow dish (pie plate works well). Dip pork chop in beaten egg; allow excess egg to drip off. Dredge pork chop in the bread crumb mixture. Once all the pork chops have been coated in the bread crumb mixture, drizzle 2-3 tablespoons of oil into a 9x13 baking dish and coat evenly. Place pork chops into the dish and pop into a preheated oven. Bake uncovered for 50 minutes; 25 minutes in, turn the chops and add a smidgen of extra oil, if necessary.

Post Title → Crunchy Outside, Moist Inside Oven Fried Chops

Soft buttery citrusy crunch….Lime in the coconut bars

A little spring for your soul.

snow chasers

My mother made these…with a recipe from her sister waaaay up in Canada

They truly are lemon bars…but go ahead

use key limes…or plain limes

you have my complete permission.

But. Do. Not. Skip. The. Coconut.

thank you

Combine:

1 1/2 cups of flour

1/4 c. sugar

1/2 c. butter

Crumble with hands and press into a 9X9 pan

Bake at 350 20 minutes

Then……

Mix 2 slightly beaten eggs

3TBSP of lemon juice…or more if you like things tart

1 C. sugar

2Tbsp flour

1/2 tsp baking powder

1 Cup of coconut

1/4 tsp salt

pour over baked crust…pop back in 350 degree oven for 30 minutes….

~~~~~~~

If ya wanna be all pretty and all…sprinkle it with icing sugar…kinda like a teensy icing sugar snowfall.

Oh Heavens to Betsy as my Canadian born Mom is known to say say

These are coconutty lemony heaven.

truly!

Post Title → Soft buttery citrusy crunch….Lime in the coconut bars

National Pie Day: Recipes

Did you know tomorrow is National Pie Day? Now that's something to get excited about! I love pie -- I'm never tempted to dig into a pan of brownies or anything chocolaty, but if there's a delectable fruity pie on the counter, I can hardly resist.

It would be fitting for me to say that I'm celebrating National Pie Day, by making a pie wouldn't it? Well, that's what I'll be doing tomorrow. I'm going to make a low cal, reduced sugar banana cream pie. Before you think "blech, worthless loc cal pie, I'm not gonna bother with that!"

Even though this banana cream pie is a lite version, you would never be able to tell because it is so rich and bad-for-you-tasting. Go here for the recipe.

Banana Cream pie not your favorite? I make a to-die-for apple pie, but that one is just as bad for you as it tastes -- it's even more delicious with ice cream (as if there are pies that taste better without ice cream. Here's the recipe for that one.

Post Title → National Pie Day: Recipes

Home for the (Stress Free) Holidays

The holiday season brings numerous occasions for us to gather with friends and family to share fellowship and a meal or some delicious homemade treats. By the 3rd invitation, finding time to make yet another potluck dish or treat for work feels pretty overwhelming!

I love getting together with friends and family to share a bite to eat and all the festivities of the holidays. And, as much as I love to cook and bake, it can be a bit much at times to make our regular meals and foods for special events. After all, I don't want to spend all my time in the kitchen!

One of the ways I make the holiday season a little less stressful is to pick one or two favorite dishes the freeze well to bring to get togethers. I then make up a big batch all at once and pop them in the freezer and take them out as needed.

One of my tried and true freezer recipes is Carrot Cake. Carrot Cake mixes up easily, thaws and serves beautifully. This weekend I made up 4 carrot cakes for the freezer. These 4 should* last me through the season. I'm a little nervous though, my husband saw me frosting them and was eyeing them pretty closely. I might get up one morning and find one half eaten in the fridge.

Here's my recipe for Fabulous Homemade Carrot Cake

2 1/2 cups all purpose flour

2 tsp baking soda

1 tsp cinnamon

2 cups sugar

1 cup oil

2 tsp vanilla

2 eggs

2 cups shredded carrot

15 oz can crushed pineapple (well drained)

1/2 cup chopped nuts (optional)

1/2 cup raisins (optional)

Icing

1 8oz pkg cream cheese

1 lb powdered sugar

2 tsp vanilla

Enough milk to make spreadable

Cake Instructions:

Heat oven to 350 degrees. Grease a 9X13 pan. In a medium bowl, combine flour, baking soda and cinnamon. In a large bowl combine sugar, oil, vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple raisins and nuts. Pour batter into pan. Bake for 50 to 60 minutes. Cool completely, frost and freeze (or eat).

Icing Instructions:

Soften cream cheese. Beat in vanilla and 2 Tbsp milk. Add powdered sugar. Mix and add in just enough milk to make the icing spreadable as you are mixing.

This post is linked to Tempt my tummy Tuesday and WFMW.

Post Title → Home for the (Stress Free) Holidays

Easy Beans & Rice Meals

Crystal shares an interesting menu of what meals she would serve her family if they lived on beans and rice for a week. She issued the challenge for readers to come up with a week long menu of beans and rice. It sounds like a fun challenge so I'm going to share with you what we would eat.

Now, I know beans and rice meals take a lot of flack because they are oh so very cheap and many people think they are boring. My husband and I love beans and rice meals. Often times when I make a beans and rice dish I will add in some diced chicken or browned beef because my husband is such a meat lover. But, he will happily eat just beans and rice for a few meals; I don't know about a whole week.

Here's what we would eat. Please note, our tastes in beans and rice run mostly toward the Mexican options, but there are a couple of non-Mexican flavored dishes. It's nice to know you can easily put together a couple of super simple, super cheap weeknight meals.



Monday: Quick and Tasty Mexican Casserole (omitting the chicken -- really with all those tasty toppings I doubt you would miss it anyway)

Tuesday: Refried Bean and Cheese Quesadillas. (I like to serve these with salsa and ranch dressing. )

Wednesday: Chili (using kidney beans) and cornbread.

Thursday: Bean Soup and Bread -- for this I like to use a 1 lb bag of 15 different kinds of beans. 1 can tomato sauce, a few dashes of hot sauce, 1 grated carrot and 1 medium diced onion and several cups of water. This cooks down slowly (after you soak the beans) over several hours and smells fabulous! Such a good treat in the winter. It's even better if you throw in a ham bone or at least a few small chunks of deli ham. Lacking that I would add a little liquid smoke.

Friday: Chili Nachos Cook the leftover chili from Wednesday night down until it is very thick. Layer some tortilla chips on a dish, top with the chili, some cheese and your favorite nacho toppings.

Saturday: Black Bean, Rice and Cheese Enchiladas. I would make Mexican rice, by cooking up a pot of rice (we use brown) and adding a can of diced tomatoes, green peppers, onions, chili powder and cumin. Then I would take a portion of the Mexican rice , black beans and cheese and wrap inside a flour tortilla. Once you get a 13x9 sized dish of these, pour enchilada sauce all over the tortillas and bake for about 40 minutes. Great eaten with shredded lettuce, tomatoes, sour cream and salsa.

P.S. Did you sign up to get your Free Fall Samples yet? This deal is still valid for a little bit yet; you can sign up here.

Post Title → Easy Beans & Rice Meals

Prayer in the form of peanut butter. And chocolate.

Everyone I know who has the disease chooses to live.

Vic chooses to live.

Determined, stately, strong. Spitting at the malevolent face of cancer.

Surviving.

The man with the gentle puddle of soulful blue eyes.

Has the steel of a Vietnam Veteran behind them. A marine.

This propels him. His family propels him. A life-force field.

He lives.

I?

I can cook…I can bake. Yes I can do that.

Peanut butter? Chocolate? Creamy?

Yes. I can do that. Happily…

as a gift of love. As a gift of strength.

I… don’t know close up how this beast preys. How it consumes . how it maligns

But wish

no pray…

That somehow the peanut butter and chocolate will be a magic tincture of good over evil .

The beauty…the therapy…in baking for a friend

is that each added ingredient has meaning…has memory

The mere whisking of ingredients is indeed prayer.

for wholeness.

for health.

for peace.

for hope.

And so I whisk...

Dum spiro… spero

From the Latin: As I breathe…I hope

Make your own Chocolate Peanut Butter prayer from this recipe

Post Title → Prayer in the form of peanut butter. And chocolate.

Ambrosia of the tropical Gods…..

People…can we talk?

I have been eyeing a recipe for ambrosia nectar of the Gods

for awhile now

Not your mandarin oranges and marshmallow kind.

But a more tropical version

Or a Lime in the Coconut version.

Most of the ingredients can come from the garden…well our garden, anyway...IF everything were producing up to their potential. Ahem. Yours too maybe.

Fresh and juicy Grapefruit and orange and cuke and avocado

ooooh, and a feisty little jalapeno.

And a lime and some coconut

natch...

It is a fun mix of sweet and fresh with feisty and earthy

coconut is the grounding force.

Use it anyway you would coleslaw…

It is wonderful!

we are having it with grilled seasame and ginger marinated chicken breast...tonight.

Divine

Ambrosia of the tropical Gods

1 large Grapefruit off the tree remove pith and membranes

1 large navel orange remove white stuff like the grapefruit

3/4 c. chopped celery (about 2 stalks)

1 avocado ~diced

1 1/2 cups seeded and chopped cucumber (about 1 large)

1/4 cup coarsely chopped fresh basil

1 fresh and feisty jalapeno~ seeded and minced

~ Mix together in a bowl~

Dressing

2/3 c. buttermilk

2Tbsp lime juice

1 tbsp extra virgin olive oil

1 garlic clove mashed to puree

1 Tbsp finely chopped fresh tarragon

2 Tbsp shreddded coconut

1 tsp sea salt

freshly ground black pepper

~ Whisk buttermilk, lime juice and olive oil until blended. Whisk in garlic, taragon, coconut salt and pepper. Pour over salad and toss.

Let flavors meld in fridge for an hour or so…serve with a slotted spoon.

Eat. Papa. Eat.

Post Title → Ambrosia of the tropical Gods…..

Chicken Preprep

A soft rain fell all morning and right now it is a breezy comfortable 72 degrees. This means it is finally cool enough to cook that 8lbs of chicken I stashed in the freezer last week. I love to keep precooked chicken and ground beef in the freezer; having the basis for a quick meal is a real lifesaver on busy days.

Here's how I like to prepare chicken for the freezer:

Get some large baking dishes; mine hold about 4-5 pounds each. Drizzle about a tablespoon of olive oil in each pan. Place chicken breasts trimmed of fat into the pan and turn to coat lightly with the olive oil.  Next it's time to season them. I use a variety of seasonings but here is what I used today:

2 Tbsp of Poultry Seasoning
1 tsp sea salt
1 tsp black pepper

I combine all of the seasonings in a small dish and then sprinkle over both sides of the meat. Once the seasoning is on add a 1/4 too 1/2 cup of water or chicken broth to each pan and cover with foil. Bake at 375 degrees until no longer pink (usually about an hour).

Let the chicken cool thoroughly and then chop and place into freezer bags or containers.

Other seasonings that work well are rosemary (fresh rosemary is unbelievably good, but dried is good too), thyme, and sage. If I know for sure I'm going to use a whole pan of chicken for Mexican dishes I will season that dish with adobo chile powder, chipotle chile powder and cumin.

Post Title → Chicken Preprep

Simply Fabulous Banana Cream Pie

Yesterday was my husband's birthday, so I made his favorite dessert in the whole world -- banana cream pie. Banana cream pie is the perfect summer dessert, it's fast, easy, cool, light and refreshing and best of all, you don't have to turn on the oven to make it!

My version is made with skim milk and sugar free pudding, but it tastes so good, you would never know.

Simply Fabulous Banana Cream Pie

1 10 inch graham cracker pie shell

2 3/4 cups of skim milk

1 small pkg of sugar free vanilla pudding mix

1 small pkg of sugar free banana cream pudding mix

3 ripe medium sized bananas

whipped cream (optional)

Slice the bananas and layer in the bottom of the pie shell. Empty both pudding mixes into a medium sized bowl. Whisk in 2 and 3/4 cups of milk until thoroughly mixed. Pour into the pie shell completely covering the bananas. Smooth the pudding mixture with a rubber spatula. Place pie in the refrigerator to set up for at least 3 hours. Delicious topped with a couple of tablespoons of whipped cream.

Here's the nutritional breakdown if you use skim milk and sugar free pudding mixes for a 1/8th of a pie serving size.

Calories 92

Fat 1 gram

Carbs 18 grams

Protein 3.5 grams

If you add 2 Tbsp of whipped cream you add 20 more calories, 1.5 grams of fat and 1 carb. Totally worth it if you ask me.

This post is linked to the Ultimate Recipe Swap, Tasty Tuesday & TMTT.

Post Title → Simply Fabulous Banana Cream Pie

Coconuts…..

I can’t get enough of them…

hanging and ripening in the trees…

The epitome of tropical.

inside…

And out…

But best in a sweet cupcake…..

Coconut cupcakes…a la Ina Garten

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut

What a heavenly fruit

Ambrosia of the Gods.

Yes indeedy!

Post Title → Coconuts…..

World's Best Rhubarb Crisp

Okay, so this might not be the world's best Rhubarb Crisp, but I can say with all honesty it is the best Rhubarb Crisp I have ever eaten. When we were up north visiting my in-laws, my mother-in-law served us three very good desserts and this was one of them. Yes, we are now on a diet.

Here's the recipe, please note this makes and 8x8 pan. Double the recipe for a 9x13.

World's Best Rhubarb Crisp

Filling

3 cups diced rhubarb

1 cup sugar

1 Tbsp water

1 tsp cornstarch

Base and Topping Mixture

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 cup oatmeal

3/4 cup brown sugar

1/2 cup melted butter

Cook filling ingredients on medium until thickened. This mixture should be quite thick. Set aside. Mix all Base and Topping ingredients together. Lightly pack 2/3rds of the base/topping mixture into the bottom of the dish. Spread filling over the bottom mixture and top with the remaining 1/3 of the base/topping mixture. Bake at 350 degrees for 40 minutes. Best served slightly warm with whipped cream or vanilla ice cream.

Have you printed July's hottest coupons from Coupons.com yet? Click here to get yours. Remember, each coupon can be printed twice.

This post is liked to the In Season Recipe Swap & Tempt my Tummy Tuesday.

Post Title → World's Best Rhubarb Crisp

A little mango makes everything…just…Happier!

I am Hooked on Mango’s lately…and try them in everything!

Including Guacamole!

Yep….marry the smooth creamy green with the ripe orangey-gold…

Nectar of the Gods I tell ya!

there he is on the bottom left. He’s shy…even blushing

Whats for dinner?

Why…I’m glad you asked.

Grilled Snapper with a wonderful smoked paprika and cumin rub…with corn salsa, fresh tomatillo sauce and Mango guacamole…all piled high on a corn tostada with a key lime remoulade sauce.

Easy Peasy puddin’ and pie!

Start by adding some diced mango to your favorite Guacamole recipe.

MY fave guac recipe has chopped scallions, cilantro jalapenos, sea salt…

…and LIME

Add the mango. The sweet with the bite of pepper is sublime.

Truly.

Corn salsa with fresh corn…find the recipe here.

I add some yogurt…just a dab…for creaminess.

This is great all by itself...actually everything here is great

all by itself!

Tomatillos…those husky little green tomato looking creatures.

Husk ‘em, roast ‘em in the oven with some hot peppers Jalapeno, cubano

...whatever fits on your dance card

When they are soft and roasted…pop ‘em in the blender with a nice handful of cilantro

trust.

It is green…healthy…good for ya… and will add a touch of spice to your friday.

Now...Mix up some Key Lime sauce, Baby!

1/2 cup mayonnaise
1/2 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon lime zest
1 1/4 tablespoons lime juice
1 tablespoon sugar
salt and pepper to taste

Stack everything on a friendly corn tostada….

Yum….really.

Would I lead you astray?

I think not.

Post Title → A little mango makes everything…just…Happier!

Trixie's Quick and Tasty Mexican Casserole

I'm a big fan of Qdoba. If you've never been to Qdoba, you don't know what you're missing. They have these giant burritos topped with every kind of delicious topping you can imagine. You have the option of ordering their burritos "naked", which is just the insides of the burrito in a dish. You can forgo the tortilla all together or enjoy it on the side. I've never had anything from the Qdoba that I didn't like.

After extolling the virtues of Qdoba food, here's where I mention the only drawback: it ain't cheap.

One day while eating their Ancho Chile Burrito -- served Naked Style, I started lamenting the fact that I couldn't make the same thing at home for less. And then it occurred me to ask myself, why I thought I couldn't make it at home. Ahhhh the light bulb moments. Sometimes they result in ideas that make you a millionaire over night or a great new recipe. I quickly concocted a recipe for Quick and Tasty Mexican Casserole.


Last week I tried out the new recipe for the first time. My husband just loved it. As a matter of fact, he said he wouldn't mind eating it once a week, which is high praise from him. So I'm sharing it here for you folks.

The basic recipe is very simple. This dish is mostly about the toppings. Who wouldn't like rice, beans and chicken once you've topped it with a myriad of deliciousness?

See that 8x8 casserole dish to the right? It never saw the oven. After heating the rice, beans and chicken separately I layered them in the dish starting with the rice and ending with the chicken to make serving easier.

Quick and Tasty Mexican Casserole

1 cup of uncooked white rice
1 15 oz can of black beans (drained)
2 cups cooked diced chicken
1/2 cup bbq sauce
1/2 tsp cumin
1/2 tsp chili powder
1/2 cup of water

Toppings of Your Choice

We like the following:

diced onion
sliced black olives
diced tomatoes (you could also use pico de gallo)
salsa
sour cream
cheddar cheese
guacamole


Because the toppings are what really make this recipe great, the first thing to do is figure out what toppings you would like to top this casserole with and get those set up into serving dishes.

Following package directions, cook one cup of white rice until done . (Make sure to wash the rice several times if you don't want sticky rice). While the rice is cooking, take 2 cups of pre-cooked diced chicken and place in a medium sauce pan. Then add 1/2 cup of your favorite bbq sauce, 1/2 tsp cumin, 1/2 tsp chile powder and 1/2 cup of water to the saucepan. Heat on med-low until mixed well and the sauce is hot. The sauce should be fairly thin. Warm the black beans until hot.

Once the rice is cooked, and the chicken and black beans are hot, layer these items into an 8x8 baking dish: rice first, then beans, then chicken. You have the option of serving each of these items in their own separate dishes but I like to use the one dish method. Easier to serve and less clean up.

Set out the "casserole" and all the toppings and have everyone dish up their own. This recipe would be good served with tortilla chips and queso dip, but it is so filling you don't really need any sides at all.

Here's a photo of how everything looks before you serve it up.

Yes, I really did eat all this. Was it ever good.

Post Title → Trixie's Quick and Tasty Mexican Casserole

...Ceases to tingle...

I LOOOVE this simple recipe and thought you may too

so I added it to Rhoda's recipe party...

click on the icon to find more deliciousness!

Ok...so maybe this just looks like a glass of wine.

Really it is one of the most simple dishes

you can put together.

I got it from a little paperback book about Italian cooking

back when I was in Highschool.

In the 1970's. Eegads. 70's?!

Late seventies...Late late seventies. Yep.

My Mom...while a great cook...never did Italian.

Canadian.

But not Italian.

So...In High School, bought a little paperback recipe book to learn to cook Italian.

Written by an Italian grandma. No doubt.

This recipe grabbed me from the minute I read it...

mainly because the author said:

'Till the vapor ceases to tingle the nose'

She is talking about that point when you add some wine to a dish

and it bubbles...and by God...the vapor DOES tingle the nose!

... that is when you add the lemon.

How simple and perfect is that I ask?

The only problem is...I have never

in all the years and years and years of

making this dish been able to

make it without saying

'Till the vapor ceases to tingle your nose'

just at that point. And aloud. In a bad Italian accent.

It is my Chicken Piccatta mantra.

And now...my 13 year old has learned it.

...BUT

It doesn't work with pasta

or boiling water...

...only that perfect point when you have permission to add the lemon to the chicken.

'Till the vapor ceases to tingle the nose.'

If you make it. You'll be saying it. I promise.

Chicken Piccatta

wish I knew the book/author...but only have my HS writing where I scribbled it word for word in a recipe book

1 and 1/2 lbs of chicken breast

1/2 c. of flour

6TBSP unsalted butter

1 tsp salt

1/2 c. of dry white wine

1/2 lemon, juiced

Pound chicken. Press in flour. Melt butter, add chicken and cook until browned.

Turn and salt. When chicken is finished pour in wine and let bubble until wait for it the vapor ceases to tingle the nose.

Add 1/2 lemon. Stir with wooden spoon. Add salt and more lemon if needed.

Simple.Honest.

Don't forget to use the wooden spoon.

Apparently important too.

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Post Title → ...Ceases to tingle...

Bisquick Recipes

Some of my favorite recipes come from the websites of manufacturers. I've gotten countless casserole ideas, tasty meatless meals and healthy cooking tips.  The only problem is that I tend to forget to look up the websites and search for new recipes.  So, lately I've been having them email me recipe ideas. I'm signed up for about every food site you can think of and am amazed at the wide variety of tasty recipes.

If you like Bisquick and want to learn some great new dishes to make with Bisquick, you can sign up for thee Bisquick newsletter here.

Post Title → Bisquick Recipes

Strawberry Pretzel Dessert

As promised here is the recipe for Strawberry Pretzel Dessert. This is a great dessert for the summer months or for serving after a heavy meal. It's so good you'll be thinking of reasons to peek in the fridge so you can take a spoonful right out of the pan.

Ingredients

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) Cream Cheese, softened

2 Tbsp. milk

1 cup thawed whipped topping

2 cups boiling water

1 pkg. (6 oz.) Strawberry Jello

1-1/2 cups cold water

1 qt. (4 cups) strawberries, sliced

Instructions

Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.

Add boiling water to jello in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate overnight.

This post is linked to lifeasmom.

Post Title → Strawberry Pretzel Dessert