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Tuesday, December 29, 2009

White Chicken Lasagna

Let me preface this post by saying YOU ARE INSANE IF YOU DON'T TRY THIS RECIPE!!!

And I mean that in the nicest way possible ;-)

I love lasagna. Heck, I love all types of Italian food and any and all noodles. So I was thrilled when I came across this gem of a recipe. I tweaked a few different White Chicken Lasagna recipes to create my own; as most home cooks probably do anyways, right?

I'm tellin ya this was one of the best meals I have ever had in my entire 30 years of life on this earth.

Try it. You'll be smiling for several days afterwards.

BEST.EVER.

White Chicken Lasagna

3 cloves minced garlic
1/2 cup of onion minced
3 tbsp butter
4 chicken breasts, cooked & cut into small pieces/cubed
2 cans cream of chicken soup
1- 8oz. package cream cheese, cubed
2 cups sour cream
1 lb. lasagna noodles, COOKED AND RINSED IN COLD WATER (I used whole wheat)
3 cups shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried parsley

In a large sauce pan, over medium heat, brown onions & garlic in butter. Add cream cheese, cream soup, sour cream. Stir until cream cheese is melted. Add chicken. Add oregano, basil, and parsley. Mix together and heat through.

Spray bottom of 9X13 baking dish with non-stick cooking spray. Layer noodles, white sauce with chicken, then cheese. Repeat steps to create 3 layers, ending with mozzarella cheese on top. Bake at 350 degrees for 35-40 minutes or until top layer of cheese is browned.

P.S. Sorry there's so much "red" in my picture. I have a terrible camera. Trust me. It's AWESOME.

Wednesday, December 23, 2009

Buckeye Bars

In my family, growing up, Buckeyes have always played a significant role in our Christmas traditions. This year, I came across a recipe by Kraft for Buckeye bars. Not really having the time to roll buckeye balls and deal with a ton of ingredients, I decided to give this recipe a shot.

SO easy. The whole thing took less than 15 minutes to put together and it's chillin in the fridge even as I type this.

Gracing our dessert plates this Christmas day will be these fabulous Buckeye Bars! WOOHOO!

Buckeye Bars

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)
3 squares Baker's Semi-Sweet Chocolate

Line 8
-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer

Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

** Photo courtesy of kraftfoods.com

Thursday, December 17, 2009

Easy Chicken Cordon Bleu

I wanted to try my hand at breading something. Honestly, I don't have much experience with doing it, so I tried to find the easiest recipe I could get my hands on to try.

I came across this Easy Chicken Cordon Bleu recipe from www.cooks.com

It was super easy to make, not nearly as messy as I thought it was going to be, and it was SUPER tasty.

We're definitely making this again.

I have to confess, though. I don't own a meat pounder. So I improvised on flattening the chicken breasts. My husband informed me that Alton Brown once showed a "quick tip" for pounding meat on his show. I decided to give it a try tonight. I placed the thawed chicken breasts in individual sandwich bags. I placed the bags in between 2 cookie sheets and pounded away at it with my huge "Fundamentals of Nursing" textbook. YEP! That book is huge and I've found a second purpose for it outside of cramming my head full of knowledge! :)

The chicken breasts came out very flat and easy to roll. Try it! I'm sure you can find a thick textbook of your own to use.

Easy Chicken Cordon Bleu

4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter


Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.Bake at 350°F for 40-45 minutes until juices run clear.

Sunday, December 6, 2009

Goulash

Comfort food at its very best.

Good old fashioned GOULASH!

It's December now...time to warm up!

American Goulash

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32-oz can tomato juice
2 cups rotini noodles (this makes it a bit more "hearty")
1 16-oz can diced tomatoes
grated parmesan cheese

Brown ground beef until done.

Cup up green pepper, onion and mix in with beef.

Pour in tomato juice, diced tomatoes, and rotini.

Simmer/Cook on low to medium heat for 45 minutes or until noodles are tender.

Sprinkle parmesan cheese on top and serve.

Friday, December 4, 2009

Spam Hot dish

Ok...first off, let me just say that I know Spam isn't necessarily everyone's "cup of tea." But here in Minnesota, where it originated, I know plenty of Spam lovers. And as they say..."Don't knock it till you've tried it."

I was a wee bit skeptical at first of this dish, as I felt the ingredients together were a bit strange, but surprisingly, it was REALLY GOOD. It's a very very creamy casserole/hot dish and we will definitely have it again. And it's incredibly cheap to prepare as well.

So Spam lovers...here ya go!

Spam Hot Dish

1 12 oz. can of Spam luncheon meat, cut into small cubes
2 cups of shredded cheese (we used cheddar)
3/4 cup of bread crumbs
1 10 3/4 oz. can of condensed cream of mushroom soup, undiluted
1 cup of half and half
3 eggs, well beaten
1 small onion, chopped
1 small green bell pepper, chopped

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients; mix well. Pour mixture into a 2-quart baking dish. Bake for 1 hour. Serves 4 to 6.