Friday, January 4, 2019

Hawaiian Ham and Pineapple Roll-Ups

Happy New Year! If you are like me, you are totally over having "big" meals for a while (ham, turkey, all of those delicious but very heavy sides). This recipe is perfect for a party where finger foods are being served. Try it out!

4 12" tortillas
8 oz. cream cheese, room temp
12-oz. crushed pineapple, drained well
2 green onions, minced
16 slices thinly sliced ham

Combine cream cheese, pineapple, and green onions. Stir until everything is well combined.
Spread 1/4 of this mixture on each tortilla, being sure to cover it evenly.
On top of the cream cheese mixture, place a layer of 4 slices of ham.
Roll the tortillas up gently but very tightly, then use a serrated knife to cut each roll into 8 slices.
Serve immediately or chill in the fridge until ready to eat.

Thursday, November 1, 2018

Spinach-Stuffed Chicken Breasts with Garlic Mashed Potatoes

Any time I make a chicken dish in this household and get rave reviews from the husband, I know that we have a real winner! He definitely prefers red meat but doesn't mind if I cook chicken every once in a while. I came across this recipe recently and tweaked it just a bit and we both love it! I served it with garlic mashed potatoes (I'm also including that recipe in this post) and it was comfort food heaven :). Enjoy!

4 boneless skinless chicken breasts
1 bottle Olive Garden Italian salad dressing
1 Tbsp garlic powder
1 Tbsp onion powder
 4 oz. cream cheese, softened
2 Tbsp. mayonnaise
1 1/2 c. chopped fresh spinach

Place chicken breasts in a gallon-size Ziploc bag and pour entire bottle of salad dressing over them.
Let marinate for at least 4 hours, preferably 6-8 hours if possible.

Preheat oven to 375 degrees.
Remove chicken breasts from marinade and pat dry.
Use a sharp knife to cut a pocket into the side of each chicken breast.
In a small bowl combine cream cheese, mayonnaise, garlic powder, onion powder, and spinach.
Spoon spinach mixture into each chicken breast, dividing evenly.
Place stuffed chicken breasts in a 13x9-inch baking dish.
Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

2 large heads of garlic
Extra-virgin olive oil
Salt and pepper
2 pounds potatoes (either red potatoes, scrubbed but unpeeled, or peeled Russet or Yukon Gold potatoes), cut into 3/4" dice
1 stick butter, room temperature
1/2 c. heavy cream, room temperature

Preheat oven to 325 degrees.
Cut the top 1/2 inch from each garlic head to reveal the cloves.
Discard the tops.
Drizzle cut surfaces with olive oil and season with salt and pepper.
Place garlic heads, cut side up, in a small baking dish.
Cover the dish tightly with aluminum foil.
Bake until garlic is deep beige and very tender when squeezed, about 1 1/2 hours.
Let cool until easy to handle.
Once cooled, squeeze garlic from the hulls into a small bowl and mash with a fork. Set aside.

Put potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Add salt to taste. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Drain well.

Return potatoes to their cooking pot. Add butter, cream, and roasted garlic. Mash with a potato masher (or use an electric mixer if you want them extra smooth). Season with salt and pepper and then serve.

Thursday, October 25, 2018

Creamy Ranch Chicken Noodle Casserole

Tonight was a "fend for yourself" night at our house. My beloved had to leave earlier than usual for work and said he would just get dinner there, so I decided to rummage through the cupboard/pantry/fridge and see what I could come up with. I haven't been feeling the best lately and wanted some serious comfort food. This fits the bill perfectly! So yummy! Hope you enjoy.

As a side note, this makes quite a bit, definitely enough for a family of four, but you can half it if you want a smaller portion in an 8x8 dish (that's what I did).

16-oz. bag egg noodles
2 12.5-oz. cans chicken breast, drained and shredded
3 cans cream of chicken soup
1/2 c. sour cream
1 packet ranch dressing mix
30 Ritz crackers, crushed
1 stick of butter

Boil noodles in water that has been salted and has about a tablespoon of olive oil in it according to package directions, usually about 5-7 minutes. Drain.
Preheat oven to 350 degrees.
In a medium-sized bowl combine chicken breast, cream of chicken soup, sour cream, and ranch dressing mix.
Add noodles to this mixture and be sure all ingredients are thoroughly combined.
Pour noodle mixture into greased 13x9-inch casserole dish.
Melt butter in a small skillet and add crushed crackers. Toss to coat.
Sprinkle crackers over noodle mixture.
Bake for 30-35 minutes.

Friday, October 5, 2018

Scalloped Potatoes

We never get tired of potatoes at our house. Baked, fried, boiled, roasted, mashed, it doesn't matter. When I made this for dinner a couple of nights ago my husband and I both knew that these potatoes would be included in our regular rotation for sure! The Dijon mustard adds so much flavor. As a side note, I halved the recipe since it was only for two of us and used an 8x8 baking dish.  Enjoy!

2/3 c. chopped onion
2 tsp. canola or vegetable oil
1 can chicken broth
6 oz. cream cheese, cubed (you can also use cream cheese spread)
1 Tbsp. Dijon mustard
1 can cream of chicken soup
6-8 medium potatoes, peeled and thinly sliced.
2 c. crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 Tbsp. butter, melted

Preheat oven to 350 degrees.
In a Dutch oven, saute onion in oil until tender.
Reduce heat to medium; Stir in broth, cream cheese, Dijon mustard, and cream of chicken soup until blended.
Remove from heat.
Stir in potatoes.
Transfer to a 13x9-inch baking dish that has been generously coated with cooking spray.
In a small bowl combine crushed crackers, Parmesan, and butter. Sprinkle this mixture over top of potatoes.
Bake, uncovered, for an hour to and hour and 15 minutes or until potatoes are tender.

Monday, October 1, 2018

Pineapple Fried Rice

Lately I have been interested in making restaurant-inspired dishes for a few reasons. 1) We are trying to eat out less and enjoy more time at home with our baby. 2) It's really fun to recreate things and know exactly what is going into them rather than being at the mercy of strangers. 3) We both really enjoy eating Asian food and have been disappointed at every local place we have tried. With this in mind, I was craving Asian food recently and decided to make this dish. It turned out great and my hubby declared that whenever we want Asian food we're just gonna make it here at home! Enjoy!

3 c. cooked rice
3/4 lb. boneless skinless chicken breast, cut into bite-size pieces
Vegetable oil
1 Tbsp. onion powder
1/2 c. chopped red bell pepper
1/2 c. frozen peas
1 c. pineapple tidbits, drained
4 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
Salt to taste

In a large skillet, heat vegetable oil over medium high heat.
Add chicken that has been seasoned with salt and saute until brown and cooked through.
Add onion powder and bell pepper; cook until pepper is softened.
Add pineapple and frozen peas; cook 2-3 minutes.
Add rice, soy sauce, and sesame oil.
Mix gently until everything is combined; serve immediately.

Sunday, September 9, 2018

Vegetable Beef Soup

I cannot BELIEVE that it has been over 4 months since I last posted on here, but when I realize that my little girl is now 4 months old the timeline makes perfect sense LOL. She came earlier than expected but is just flourishing and making us fall in love with her more every day! Now that we are finally settling into a comfortable groove I hope to be able to experiment with new recipes more often!

I don't know about you but when the temperature starts dropping here and we know that Fall is knocking at the door, I start craving all kinds of soup. Especially hearty soups like this that when paired with a salad make a complete meal! We LOVE it at our house and I'm betting it will be a hit at your house as well.

1 lb. ground beef
1 onion, diced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
3 1/2 c. beef broth
28-oz. can tomatoes with juice
1 can condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
Salt and pepper to taste
3 c. mixed vegetables, fresh or frozen

Brown beef, garlic, and onion.
Add remaining ingredients.
Bring to a boil; Reduce heat and simmer until potatoes are done.

That's it! So simple and so delicious! Enjoy!!

Wednesday, April 25, 2018

Garlic Herb Chicken with Tomatoes

This recipe is definitely going into my collection of SUPER simple yet super delicious dishes! Again, it uses things that I pretty much have on hand at all times so it is perfect for those nights when I just need to throw something together quickly. I bet it will be a favorite at your house too... enjoy!

4 boneless skinless chicken breasts or 8 boneless skinless chicken tenders
1 can diced tomatoes
4 slices baby Swiss cheese
1 packet Lipton garlic herb soup mix
1/3 c. water
1 Tbsp. olive oil

Preheat oven to 400 degrees.
Line chicken breasts in a greased baking dish of your choice. Salt them on both sides.
Pour diced tomatoes over chicken.
In a separate bowl whisk together soup mix, water, and olive oil.
Pour this mixture over chicken and tomatoes.

Bake for 20 minutes (if your chicken breasts are fairly large you will need to either butterfly them or just bake longer until you know they are done).

Remove from oven and lay cheese slices evenly over entire dish.

Put back in the oven and bake for another 10 minutes, just until cheese is nice and melted.