Tuesday, March 31, 2015

Chicken enchilada casserole...


I am a strong lover of Mexican Food. It is my weakness, ok so most of my weakness revolve around food but I am not ashamed. Mexican food though it holds a very special place in my heart! The hubs knows that when I have had a bad day, he can skip the flowers, and utter these words “do you want to go eat Mexican.” Chips, Salsa, Margarita I am there! This casserole provides me with my Mexican fix in an easy mid-week package.
Since it can all be made and assembled ahead of time it is perfect for freezer meals. Or if you are like me and normally have shredded chicken on hand it makes quick work when getting home from work. I loved the heartiness of the casserole and who doesn't love cheese!

Chicken Enchilada Casserole

3 large chicken breasts
1 package chicken taco seasoning
2 cups broth or water
2 cups dry rice (you can use pretty much any kind)
2 (10 oz) cans Enchilada Sauce
1 can refried beans (I used the vegetarian kind, a little more thigh friendly)
2 cups shredded cheddar cheese
1 tsp hot sauce

In your slow cooker place chicken taco seasoning and broth, allow to cook for 6-8 hours on low. Shred. Cook rice according to package directions. In a large mixing bowl combine chicken, rice, sauce, beans, 1 cup of cheese, and hot sauce, season with salt and pepper to taste. If the mixture seems too thick for you add a little of the chicken cooking liquid. Pour mixture into a prepared casserole dish. Top with remaining cheese. Bake at 350 for 35 minutes. Serve with lettuce, tomatoes, sour cream, black olives, or whatever you wish! Just ENJOY!


Wednesday, March 25, 2015

Pepperoni Pizza Lasagna Rolls...

YUM!
This recipe was in the running during the contest last week, though to got no votes, you must have been blinded by cheesecake, I thought it was most definitely worth sharing! Now for me this recipe came from two places one I am a huge fan of lasagna, but I tend to never get the layers just the way I want them so that the cheese has good even distribution. I know I give food a ton of thought, but when you roll up the noodle you are guaranteeing yourself cheesy goodness in each bite. Second my kid LOVES pepperoni pizza, and the night I made this she told me she LOVES Telpha’s (her babysitter’s) Lasagna. Well I can’t be beat out by the sitter (hahaha) so I thought why not put both her loves into one.

Those were two reasons for the birth of this recipe but here are a few other great things about it! Since you have pepperoni in the noodles you don’t have to use quite as much meat in the sauce (money saver!) This uses jarred pasta sauce so it is completely doable on a week night. This freezes beautifully, I am thinking the next new baby family is getting this! Lastly in my home it was both kid and hubby friendly! The hubs said it was a good thing that I had packed part of it up and froze it because he might have eaten the whole pan.  Charlot liked it but proceed to tell me that Telpha’s was better! Oh well maybe next time. Hopefully and your family can enjoy this as well!
Let’s Make This!

Brown some burger, you could use, beef, pork, or turkey! I like to season mine with salt, pepper, and a bit of red pepper. But you season as you see fit!

Pour on some sauce. I love making my own sauce, but a good jarred sauce is perfect for this. Add a little garlic powder and allow this to simmer away!

Now I completely forgot to take a picture of the ricotta mixture before I spread it on the noodle, but here it is. You want to allow your noodles to cool for a few minutes before you attempt this step. Don't ask just trust...

Lay on some pepperoni. Now I started out using 5 pieces per noodles but I had a pepperoni thief in my kitchen. She's short and blond with blue eyes I can't seem to say no to! I suggest using the Turkey Pepperoni, one it is better on the thighs, but to me it also isn't a greasy tasting as some pepperoni can be!

Now you see it rolled up and ready for friends...


Oh here they joined!

Sauce and cheese to keep those delicious noodle rolls warm!

Oh come to Momma!!!

Pepperoni Pizza Lasagna Rolls

½ lb. Lean Hamburger
1 Jar of Pasta Sauce
14 Lasagna noodles
1 container Ricotta Cheese
½ cup Parmesan Cheese
1 Egg
½ tsp Garlic Powder
1 package Turkey Pepperoni
2 cups Mozzarella Cheese (shredded)


Pre-Heat oven to 350 degrees. Brown hamburger in a skillet, add jar of sauce and allow to simmer. Cook noodles according to package directions in salted water and drain allow to cool before trying to handle. In a medium bowl mix, ricotta, parmesan, egg and garlic powder, season with salt and pepper if desired. Ladle a cup or so of the sauce into the bottom of a 9x13 greased baking dish. Now take out a noodle and lay it on a flat surface spread a good dollop of the ricotta mixture over the noodle. Top with 4-5 slices of pepperoni, roll it up and place in your pan. Repeat with all noodles until pan is full. Pour remaining sauce over noodle rolls and top with mozzarella cheese. Bake covered for 20 minutes and uncovered for 5-10 minutes to brown the top. Let the lasagna sit for 10 minutes or so before you try cutting into it. ENJOY!





Tuesday, March 24, 2015

Baked Egg Rolls


Yes I promised this recipe yesterday, and no it didn’t happen. You want to know why??? Well because I am an airhead and when I create a recipe I don’t always write it down as I go then I forget what the heck I did. Welp that was the case yesterday, I could not for the life of me remember how much corn starch I had put in these. So since I am so dedicated, I went home last night and made them again. Look at that faithful to you guys, it was rough! HA! More like delicious!

When I started to make these last week one night post my dying sickness, I found some ideas on Pinterest. But of course I couldn’t get the links to work. Most of the Pins I saw included fresh ginger in the pictures, well I live in the sticks and I didn’t want to drive 15 minutes to take a chance that the grocery store might or might not have the stuff. And I don’t like ground ginger. So it isn’t in mine feel free if you live close to civilization to add fresh ginger to yours. Now the other ingredients, I used Napa Cabbage because that’s what was in my fridge, I am fairly certain any kind would work. You could get crazy and add bamboo shoots, mushrooms, ground pork, or whatever makes your skirt fly up!

Now I will say it is important to let the filling cool before wrapping, just trust me on this don’t ask how I know. I put my mixture in the freezer for a few to cool off, I am not sure this is what a professional chef would do but hey this momma needed the meal on the table! Oh and let the rolls cool off for a few before trying to bite into them, again don't be like me! Enjoy!

Baked Egg Rolls 
2 cups Cabbage (Cole Slaw Mix Works fine)
1 Carrot (Shredded)
4 Green Onions (Sliced Thin)
½ tsp of Each Salt, Black Pepper, Garlic Powder
¼ cup Water
1 TBSP Corn Starch
1 TBSP Soy Sauce
1 TBSP Teriyaki Sauce
1 tsp Sesame Oil
Egg Roll Wrappers

Pre-heat oven to 400 degrees. Sauté Cabbage, Carrot, and Onion in a non-stick skillet until softened about 4 minutes, season with salt, pepper and garlic powder. While veggies are softening mix water corn starch, soy sauce, teriyaki sauce, and sesame oil. Add to veggie mix and cook for an additional 1-2 minutes until mix is nice and thick. Remove from skillet and cool. 
Once filling has cooled! Grab some wrappers and a small bowl of water. Also have a greased cookie sheet ready! Lay one wrapper out in front of you so it looks like a diamond. Take 2-4 TBSP of the filling depending on how full you want your rolls, and put it in the middle away from the edges. Now dip your fingers in water and moisten all edges of the wrapper, fold in the horizontal corners over the filling, then take the point facing you and fold it over then roll like a burrito! Place on cookie sheet. Once you have all your rolls filled and on the cookie sheet. Spray each one with Pam, and bake for 6 minutes then flip and bake for 6 minutes more. Remove from oven and allow to cool for a few before enjoying! 


Friday, March 20, 2015

And the Winner is...Thin Mint Cheesecake

Ok guys the voices of my loyal readers have been heard in a very very very close margin the Thin Mint Cheesecake won! HOORAY!!! Since it was so close the Egg Rolls will be the next posted recipe (I’m guessing Monday)!

Oh and the really important part!!! The winner of the giveaway goes to Ms. Lacy Jones!!! Congrats Lacy! I will be contacting you about your prize!

Now back to this cake! YUM! I made this cake for a customer, who wanted something festive for a St. Patrick’s meeting. I felt this would be perfect. Who doesn’t love thin mint cookies??? Then mix them with rich creamy cheesecake what could be better! Now let me be straight with you this cake is rich and not helpful on the thighs but man oh man is it worth it!
Let’s makes this baby! Well not really ok that was too much hum ok I’ll just stop. But if you are wanting to make a baby your hubby might appreciate it again too much again I’ll stop. Let’s just make this delish cake!

Thin Mint Cheesecake
Crust
1 box of thin mint cookies (I used the Great Value kind)
2 TBSP Butter Melted

Crush all but four cookies into fine pieces. Drizzle in melted butter. Mix the crumbs and butter until you have a wet sand consistency. Press mixture into the bottom and part way up the sides.

Filling
1 ½ lbs cream cheese (full fat)
1 1/3 cup Sugar
5 Large Eggs
16 oz Sour Cream (full fat)
¼ Cup Flour
2 teaspoons Vanilla
½ bag Andes Mint Pieces (I buy these a Walmart)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour and vanilla. The last thing you should add is the sour cream and mint pieces, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours. 

Toppings

¼ cup Chocolate Chips
4 Thin Mint Cookies
½ bag Andes Mint Pieces

Don’t try top cake until after the 24 chilling period. Place chocolate chips in a microwave safe bowl and heat for 30 seconds at a time in your microwave. Stir and repeat until chips are fully melted. Spoon melted chocolate into a zip-top bag and snip the corner. Drizzle melted chocolate over the top in a crisscross pattern. Then arrange cookies in a sort of star pattern on the top and sprinkle mint pieces in-between. Chill again before serving to allow chocolate to set. Then DIG IN!


Thursday, March 19, 2015

A Small Hiatus and a GIVEAWAY...

I just really like this picture that's why its is first today!
Well hello blog world I know I have been absent the past few days. I actually had people check in on me because I hadn’t blogged, how very sweet. Well that is it I have been very sick, like no sickness I would wish on ANYONE! But I am on the path to living again and wanted to a minimum say hello! Oh and I might as well do a giveaway while I am here! I have several new recipes that I have made recently, that I planned on sharing this week but my head and tummy couldn’t get together to write the posts! With that I am going to let you guys choose! The recipe with the most votes I will post tomorrow!

Now on to the good stuff, the PRIZES! I will draw one person’s name all entries must be received by noon tomorrow! Winners will have a choice of $20 worth of packages at Emily Sophia’s Easter Special (check it out here) or a $20 Shutterfly gift card. You can cast your votes buy commenting on the blog post, or either FB posts, so up to three votes each vote will get you an entry!
Here are the recipes to choose from!


Baked Egg Rolls


Pepperoni Pizza Lasagna Rolls


Thin Mint Cheesecake

Again all votes must be in by noon tomorrow! I will post the winning recipe and the giveaway winner tomorrow! Good Luck!