Sunday, January 22, 2012

A delicious twist on Jalapeno Poppers



How is your January going? I hope great! I can't believe we're almost to February! Time just passes so fast!

We've not had much luck with our kitchen appliances this month. First our dishwasher went out the week before New Year's. It was replaced sometime the week after. Then our oven burner decided to catch on fire and break in two. So we we're down an oven for a few days. Our dryer also went out but my husband was able to fix it thanks to You Tube and a very helpful local appliance store. Those videos can be very helpful in learning to do something. I know I learn best by being shown instead of reading a manual. So, now that everything is working again, I hope to start cranking out some new recipes.

Speaking of new recipes....If you haven't discovered Pinterest yet, you're missing out! It's such a neat site and I have enjoyed looking for new recipes, organization tips and more on there. You do have to be invited to join. You can either be invited by someone or request one from the site. Let me know if you need an invite!

Today's recipe was found on Pinterest and it was wonderful!

Jalapeno Stuffed Crescent Bites
Ingredients:
2 8oz cans of crescent rolls
1 8 oz pkg of cream cheese
2-3 jalapenos, seeded and diced
6 slices of bacon, cooked and chopped

Preheat oven to 350 degrees. Unroll the first can of crescent rolls and you should have 8 triangles. With a pizza cutter, cut each of these triangles in half. So instead of 8 triangles, you should have 16. On each piece, place a dollop of of cream cheese, then a few pieces of jalapeno (I generally did 3 pieces but I think next time I would do a couple more), and a bit of bacon. Fold the corners over and make sure everything is sealed so that the filling won't come out. Repeat with the second can of crescent rolls. Then place on a baking sheet (I used a baking stone) and bake for 10-15 minutes. Enjoy!

These were really good! They were also easy to make. You could adjust things as you want, add more bacon or jalapeno, etc. I meant to take more pictures while I was assembling them but was short on time so I wasn't able to. You can find the original recipe and more pictures here. Hope you enjoy!

Happy eating!

This post is linked up at Blessed With Grace for Tempt My Tummy Tuesday!

Friday, December 30, 2011

New Year's eats!

Hi everyone! I can't believe how fast Thanksgiving and Christmas flew by. It seems like time just goes too quickly. In this new year, I am going to be more attentive to my blog. Other things have just kept my attention away and I have missed it greatly! Hope you all had a wonderful Christmas celebrating the birth of Jesus!

I know many of us entertain on New Years Eve, so I thought I would feature some of my past recipes that would be great to have for guests. Hope you enjoy!

Savory


Baked Sandwiches with Pesto




Burrito Pizza



Jalapeno Chicken Dip



Heavenly Ham Dip



Buffalo Chicken Wing Dip



Mini Burgers/Sliders



Fried Pork Dumplings with Peanut Dipping Sauce



Chicken Quesadillas




Sweets

Strawberry Margarita Squares




Heath Bar Crunch Cake



Cream Cheese Bars



Peanut Butter Cup Trifle



Chocolate Crescent Rolls



No Bake Cookies



Ooey Gooey German Chocolate Brownies



Blondies



I hope you enjoy these recipes and have a safe and happy New Year! God bless!

Happy eating,
Amanda

Tuesday, September 27, 2011

A Civil War Recipe..... Oatmeal Pie


Princess came home with an assignment to to a Civil War project. There were several options but she and I always gravitate to the ones that involve cooking. So we chose to make a recipe from the Civil War time to share with her class. Can I just say how grateful I am for the internet when it comes to these school projects? We looked online and found many different recipes. I wanted one that used ingredients I already had on hand and hopefully one that would be a bit tasty.

I finally found a forum where people were sharing Civil War recipes and someone had shared one for Oatmeal Pie from Charleston, South Carolina. Apparently, during the Civil War, pecans were in short supply. So oatmeal was subbed for pecans to make a sort of mock pecan pie.

This recipe is very tasty and really easy. It does remind me of a pecan pie, but at the same time a little reminiscent of an apple crisp because of the oatmeal and the cinnamon. Very delicious! I'm hoping her class really enjoys it. She said they've mostly been bringing in Johnny cakes and hardtack so this should be a nice break from those.

Old Fashion Oatmeal Pie

Ingredients:

1 (9 inch) pie crust
4 eggs
1 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup light corn syrup
1/8 to 1/4 cup melted butter
1 teaspoon vanilla
1 cup quick cooking oatmeal (uncooked)

Directions:

Preheat oven 350 degrees. Beat eggs until frothy. Combine sugar, flour, cinnamon, and salt in small bowl. Add eggs and mix well. Add corn syrup, melted butter and vanilla. Mix oatmeal. Pour into uncooked pie shell. Bake for 45 minutes.

Happy eating!

This is being shared at Tempt My Tummy Tuesday at Blessed With Grace.

Wednesday, August 31, 2011

Chicken Casserole

Can't believe that fall will be here soon! I love fall. The colors of leaves changing, the crisp blue skies, cooler weather and yummy foods that are so nice to enjoy during that time of year. For me, that means more soups, chili's, casseroles, yummy breads and muffins. What are your favorite things about fall?

Speaking of casseroles, I am totally addicted to this yummy delicious chicken casserole! It's a great quick dinner for those nights you don't have much time if you keep cooked chicken in your freezer. Having precooked chicken and ground beef is such a help for those nights you need something fast.

To me this is pure comfort food. I usually serve it with brown rice and steamed broccoli. It would also be great with mashed potatoes or noodles. Delicious!


Chicken Casserole

2-3 cups of chicken, cooked and chopped
1 can of cream of chicken soup
1/2-1 cup of sour cream (I usually don't measure and this really depends on personal preference)
1 cup of shredded cheese (I like to use sharp or mild cheddar)
1 sleeve of buttery crackers, crushed
4 tbsp of butter, melted

Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, and cheese. Add chicken to mixture and mix well. Pour into a 2-2 1/2 quart baking dish. In another bowl, combine crushed crackers with butter. Coating crackers well. Spread on top of chicken mixture and bake for 30 minutes or until bubbly and browned a bit on top.

Serves 4-6 You could also easily double this to feed more or have more leftover.

To make this healthier, I use healthy request cream of chicken soup, low fat sour cream, 2% shredded cheese if I have it on hand, low salt ritz crackers and I skimp on the butter since the crackers are already buttery. It still tastes great!

Happy eating!
Amanda

This is being shared at What's On Your Plate? at Good Cheap Eats and on Cooking Thursdays at Diary of a Stay at Home Mom.

Thursday, August 25, 2011

Dill Pickle Faux-Fried Chicken


I love looking at the Cooking for your Family board over at Babycenter. They have a recipe review thread where everyone reviews the recipes they made. It's a great way to find new ideas. Well, one lady posted that she had made this recipe for Dill Pickle Faux-Fried Chicken which is from A Good Appetite. I was really happy with this recipe! The kids loved it! Definitely something different to do with chicken and a good way to use up that pickle juice.

I did the recipe a bit different but not much. For the original recipe, click on the link above. Here's what I did....

Dill Pickle Faux-Fried Chicken

2-4 cups of pickle juice
6 boneless, skinless chicken breasts
4 cups of Pepperidge Farms Herb Seasoned Stuffing mix
1/2 cup of grated Parmesan cheese (you could use more or less if you wanted)
2 eggs

Marinate chicken breasts for at least 2 hours (I did all day) in the pickle juice.

Preheat oven to 375 degrees. Prepare a cookie sheet lined with foil and then place a greased cooling rack on top of the foil. Remove chicken from the marinade. Discard remaining marinade. Dry chicken and set aside. In a pie plate or other dish, crack two eggs and mix well. In another dish, add the stuffing mix and cheese. Mix well. Dredge chicken in the egg and then into the dry mix and place on the cooling rack/cookie sheet. Bake for 30-45 minutes or until chicken is cooked through. Flip over halfway through cooking to crisp both sides.

I served with mashed potatoes, corn and green beans. Very delicious!

I do want to add that you could taste the pickle taste in the chicken. Not in a bad way but in a different, good way. However, if you're not a fan of pickles you may not enjoy this recipe. If you didn't marinate it as long as I did it might not take on a strong flavor though. I let mine marinate all day.

Happy eating!




Wednesday, August 24, 2011

Pork Chops in Mushroom Gravy


I had been craving pork chops and hadn't had them in awhile. I like to get the boneless pork loins and have them sliced into chops. I can usually catch them on sale for a little under $2 a pound so that's when I get them. This time I thought I'd bake them but wanted to do something that wouldn't dry them out since they are on the leaner side. I decided to do these Pork Chops in Mushroom Gravy and they were so yummy!

Pork Chops in Mushroom Gravy


8 boneless pork loin chops (mine ere 1/2" thick)
1 can of healthy request cream of mushroom soup
1/2 packet of onion soup mix
1/2 cup of reduced fat sour cream
1/2 cup of milk

Preheat oven to 350 degrees. In a bowl, combine soup, onion soup mix, sour cream and milk together. In a baking dish, arrange pork chops in a single layer. Pour soup mixture on top of the chops and spread around coating each one. Cover and bake for about 1 hour or so. I went a little over an hour. They were tender and yummy!

I served it with noodles, and mixed veggies. The gravy is absolutely delicious! You could easily do this in a crock pot as well. These definitely don't photograph well but they are tasty!

Happy eating!

Sunday, July 24, 2011

Easy Almost Chicken Parmesan


I say almost because this is not breaded and fried like most. I had a pack of chicken breasts in the fridge that I needed to use up and wanted to try something different. I decided to do this and it turned out very yummy!

Easy Almost Chicken Parmesan

3-5 chicken breasts depending on size (I have found this can vary greatly depending on brand)
1 jar of spaghetti sauce (I used Classico Fire Roasted Tomato and Garlic)
shredded cheese (I used a pizza blend that contained mozzarella, provolone, parmesean and romano)
1 box of spaghetti noodles (I used Ronzoni Garden Delight Spaghetti noodles)

Preheat oven to 350 degrees. Layer chicken in a baking dish and pour spaghetti sauce on top of the chicken breasts. Cover with foil and bake for 1 to 1.5 hours. I always check my chicken with a meat thermometer so you may be able to go on the shorter end of cooking depending on your oven.

During the last several minutes of the chicken cooking, cook noodles as directed on the package. I strained them and added some butter to help keep them moist until serving the chicken.

Plate noodles, top with a piece of chicken and some sauce over the noodles. Top with cheese. Enjoy!

You could put the cheese on the chicken/sauce mixture and let it melt there but I enjoyed letting each person decide how much cheese they wanted so it worked better for us this way. This was a very tasty different way to use chicken. You could serve with some steamed veggies or a salad and it would be wonderful!

Happy Eating!
Amanda