Monday, March 30, 2015

Slow Cooker-Corn Chowder


Slow Cooker Corn Chowder


Ingredients-Serves 2

  • 4-Cups unpeeled, diced potatoes
  • 1-Onion diced-small
  • 2-Can corn, drained or 16 oz frozen corn
  • 1-Can cream of chicken soup
  • 2-qts chicken broth (I would actually prefer 1-1/2 qts)
  • 1-Bay leaf 
  • 2-Cups half and half
  • Salt and Pepper to taste

Directions

  • Place all ingredients in the slow cooker, except the half and half.
  • Cook on high 5-6 hours or low 7-8 hours
  • 15 Minutes before serving, add half and half.
  • Adjust seasonings and serve.

 

Amy's Notes:

I added some cooked chopped bacon to this when I added the half and half. This was very good!

Monday, March 23, 2015

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta


Ingredients

  • 10-12 oz penne pasta
  • 2-cups cooked and chopped chicken
  • 3/4-cup cooked and crumbled bacon-or more if you prefer
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-cups heavy cream (milk would be fine too)
  • 1-tsp onion powder
  • 1-tsp garlic salt
  • 1/2 cup Ranch dressing
  • 3/4-cup shredded cheddar cheese

Directions

  • Cook pasta according to its package directions. Drain. I always add alittle olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
  • Toss in cooked and chopped chicken as well as cooked and crumbled bacon into pasta.
  • To make ranch Alfredo sauce; melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in garlic sat, onion powder and ranch dressing until well combined.
Pour ranch alfredo sauce over pasta, chicken and bacon. Stir to evenly combine.
Add in shredded cheddar cheese and stir to combine.
Pour into a casserole pan and bake at 350 degrees for 15 min.

 

Amy's Notes:

We really enjoyed this and the only thing i did differently was i added alittle extra cheese to the top. Would be a good freezer meal.

Monday, March 16, 2015

Homemade Italian Sausage Mac & Cheese Casserole

Homemade Italian Sausage Mac & Cheese Casserole


Ingredients

  • 1-Box large elbow macaroni
  • 4-6 Cups shredded cheese (Cheddar, Jack or a mix)
  • Milk
  • Salt and Pepper
  • 1 1/2 lb ground Italian sausage-(spicy is best)
  • Breadcrumbs-(Optional)

Directions

  • Cook the macaroni to  the "firm" direction on the box, run cold water over and drain. Brown the ground sausage and drain.
  • Coat the pan with a little olive oil. layer the macaroni, sausage and then cheese, 2 to 3 times depending on how deep your dish is. Salt and pepper each layer according to your taste. Pour milk over the finished layers about half way up (maybe a little less).
  • Bake at 350 covered for about 45 minutes and then uncover for an additional 15-20 min. At this point you can add some bread crumbs on top if you desire.

Check out this yummy goodness!

Amy's Notes:

I didn't have enough cheese when I made this but it was still yummy. Next time I am tempted to add some peas and possibly some garlic powder.

Monday, March 9, 2015

Homemade Buffalo Chicken Stromboli


Homemade Buffalo Chicken Stromboli


Ingredients


  • 2-3 Boneless, skinless Chicken breasts-Cooked and shredded or chopped small
  • 1- Cup Franks Red Hot Sauce
  • 1-1/2 Cups Ranch Dressing
  • 2-Cups Shredded cheddar cheese
  • 1-Loaf Frozen bread dough-Thawed
Egg yolk and water-mixed

Directions

  • Take thawed bread dough and let it rise then flour a work surface and roll out the dough into a rectangle.
  • Cook and shred chicken then add hot sauce and ranch dressing. Bring to a boil and then simmer a few minutes. You will want to drain any excess liquid off so that the Stromboli doesn't get soggy or too messy when baking. Next layer half the shredded cheese on top of the dough (leaving an inch or two along the edges) then add the chicken mixture and then top with remaining cheese. Combine the egg yolk and a couple table spoons of water and brush the egg wash around the edges. It helps the dough stick together when you roll it up.
  • Starting along one long edge, gently roll it up. Pinch the edges together to seal it. tuck the ends under and pinch them together.
  • Place it on a baking sheet seam side down. Coat the top and sides with a little olive oil.
  • Bake at 375-400 for about 15-25 minutes (depending on your oven and how thick your boli is). Cut into slices and serve with celery and ranch/blue cheese dressing for dipping.

Amy's Notes:

You can add less or more of the hot sauce and or ranch dressing to your preference. I make this with my families homemade soft pretzel dough (sorry not sharing that at this time). But is yummy with the bread dough. I brushed the top of the dough with some melted butter when it came out of the oven.

Monday, March 2, 2015

Stuffed Pepper Soup


Stuffed Pepper Soup


  • 1-LB Ground beef
  • 1-Small onion-Chopped
  • 1-2 Bell peppers-Chopped
  • 1-Can of diced tomatoes
  • 1-Can of tomato sauce (or tomato soup)
  • 1-14 oz can chicken or beef broth
  • 2-Cups of cooked rice
  • 1-TBSP sugar
  • 1-tsp garlic powder
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese for topping

Directions

  • In a large pot brown your ground beef with onions and peppers. 
  • Drain after its cooked and then put back into the pot and add the broth, diced tomatoes and tomato sauce (or soup).
  • Mix well and then add rice. Stir again.
  • Next add in your seasonings, sugar, garlic powder, S&P and mix well.
Cover and let simmer over low/medium heat for about 30 minutes to let all the flavors come together.
Serve with a sprinkle of cheddar cheese over top.

Amy's Notes: 

This recipe is from my friend Amber. Check out her blog here .

I used tomato soup and beef broth in mine. Although i really enjoyed this soup, my personal preference for next time is to chop the peppers smaller so that the flavor is there but not huge chunks of pepper!