Cheesy Chicken Casserole

Dinner time again! I grew up eating a miriad of different casseroles…probably because we always had a houseful between all of us kids and then all of our friends lol. My Mom always made sure there was an awesome dinner on the table. 

Tonight I made cheesy chicken casserole, this one takes a few extra minutes to make but it’s So..worth it! This is a creamy delicious blend of ingredients, you’ll definitely be enjoying seconds! Here’s what you need! 

Preheat oven to 350°F.

2c brown rice cooked (I cook mine in chicken broth for a little extra flavor)

3c. Chopped broccoli

6 chicken tenders lightly salted and peppered, cooked, and cut into pieces 

Layer rice chicken and broccoli in a 9×13 glass Baker.

For the sauce add 1 c. heavy cream, 1/2c. Water, 1/2c sour cream, and two cups mild chedder cheese. Heat through until cheese melts and sauce is smooth. Pour over top of the rice, broccoli and chicken. 

For topping crush 3c of Ritz crackers, add 3Tbsp butter, mix until course crumbles are noted. Sprinkle over top of the casserole and bake for 15-20minutes or until topping is golden brown and crispy! Enjoy!! 

Wet Burritos

Time to vear away from chicken for a minute. Tonight’s dinner consists of wet Burritos! 

I actually did a little research because as an at home chef I wasn’t particularly clear on what the difference may be between the wet burrito and an enchilada. Turns out wet Burritos are traditionally made with flour tortillas and enchiladas usually use corn tortillas. It also my new understanding that enchiladas don’t usually have cheese on top. Otherwise they are fairly similar. A filled tortilla topped with a red chili pepper sauce. 

Here is what you’ll need! 

10 flour tortillas

1lb ground beef browned and drained

1 pkg precooked wild rice

1/2 can refried beans

1 md onion chopped

1 can enchilada sauce

2c mozzarella cheese

Shredded lettuce 

Sour cream

Optional diced tomatoes and sliced black olives

In a large sauce pan brown and drain the meat add onion, rice and beans heat through. Add filling to shells, roll up and place in a 9*13 baking pan. Once all shells are filled pour sauce over them and top with cheese. Bake 350°F for 10minutes or until cheese is melted and slightly browned. 

Top with lettuce and a dolup of sour cream and serve immediately! Enjoy! 

Cheesy Asparagus Stuffed Chicken

I eat a lot of chicken in case you haven’t noticed lol. I find chicken to be a really versatile protein, that’s easy to prepare. Tonight is no different I decided on a quick light meal including stuffed chicken, and corn on the cob. 

You can stuff chicken with lots of different things this time I chose Provolone cheese and asparagus! So yummy…

Here’s what you need! 

4md chicken breasts, sliced for stuffing

1bunch asparagus

4 slices provolone cheese

Salt

Pepper

Smoked paprika

Garlic powder

Preheat a cast iron pan on the stove top, and turn the oven on to 350°F. Salt and pepper inside of the chicken breast top with cheese and asparagus close and secure with a toothpick if needed. Then rub outside with salt pepper paprika and garlic powder. 

Once stuffed and seasoned add to the ungreased pan. Sear on both sides, then cover with foil and transfer into the oven for another 15-20 min. 

Chicken is done when internal temperature registers 165°F Remove from oven and spoon juices over the top before serving! Enjoy!! 

My animal adventure

So recently at the garden center I had started to notice some overnight destruction of some of our plant products. Mostly the flowering cabbage and kale used for fall patio pots. It didn’t take long before the biggest woodchuck I have ever seen crossed paths with me one day! Upon further inspection I noticed the chubby beast had started to dig under one of my greenhouses. So we blocked the hole in hopes of detterring it only to see the next day that it had created a new entry right next to the blocked one, lol. 

Woodchuck 1 Garden Center staff 0…

While outside discussing how to proceed with project woodchuck a regular customer stopped in and offered to bring us some live traps to help us remove our fat little friend. We happily accepted and he dropped off three traps later that morning. 

Like magic the next morning we were very pleased to find one VERY large woodchuck! 

We sent him off to a happier home, and reset our trap in case there were relatives still to be had. 

A few days went by with nothing…we caught a couple of rascally Chipmunks but nothing major…until Saturday…

My daughter decided to come help out Saturday and while unlocking doors and opening greenhouses she found herself just feet away from our trap. I heard the faint soft….Moooooom??!! Come from outside and next thing I know she was running as fast as she could into the retail center, laughing hysterically! I asked her what she was doing and she said “You have a little skunk problem!”  I said oh it stinks huh? She said no literally you caught a SKUNK!! …well crap…

Sure enough….

We called George and came and took care of it but not before a healthy dose of skunk stink was released on my garden center….let’s just say it was a very long day of work…my sinuses are still burning! 

Another day goes by no excitement and then this morning well why not…a possom!!

I’ve got myself a native petting zoo over here folks!! All I need now is a raccoon and my collection will be complete! 

Hope your week is rodent free! Thanks for reading! 

Honey Dijon Chicken Sandwhiches

Our Autumn heatwave has got me thinking about the grill again. I was looking for a light and easy dinner for just the two of us tonight and so I settled on honey Dijon chicken sandwiches and a little potato salad. 

The simple flavorful sauce is one that everyone is sure of love. Here is what you need.

Honey Dijon Sauce:

1/4 c. Dijon mustard

2Tbsp honey

1/8tsp cayenne pepper

1tsp oregano

Salt and pepper to taste.

Mix it all together

Pre-heat your grill to med-high heat

Take 4 thin cut chicken breasts and baste well with the sauce on both sides. Place on grill for 10-12minutes turning occasionally and apply more sauce as they cook. Cook until juices are clear and internal temp is around 165°F. 

Place chicken a bun I used Hawaiian bread buns from Aunt Millie’s they have a little hint of sweetness, top with onion, lettuce, and tomato. Enjoy!! 

A little bit of glitter

While pondering our up coming winter project the addition of a 3/4bath on the lower level of our house… I decided there is definitely a place in this world for a little bit of glitter. In this case it will come in the form some shiny gold tile work which I recently fell in love with on Instagram. Here are some of my favorites! What do you think?

Homemade pizza

Tonight’s menu…homemade pizza! I love the variety of ingredients that can be used to make fresh pizza. Everything from pineapple to pepperoni…veggies, and my favorite cheese! Pizza can bring something to the table for every appetite. 

Pizza’s creation dates back to ancient times when Neolithic people would add vegetables to flat bread to make them more palatable and the recipe grew developed and changed from era to era ever since! 

Modern day pizza is thought to have originated in Italy when the Queen consort of Italy, Margherita of Savoy,  and the Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita“.

This dish consisted of a crust topped with basil mozzarella and tomato. The colors of Italy.
Enough history for tonight…here is a great recipe for pizza crust that doesn’t take long periods of rising and kneading to make a fabulously tasty crust. I add premade pizza sauce and the veggies and cheeses that we enjoy the most! 

Start with:

1 pkg dry active yeast

1 tsp. Granulated sugar

1c warm water

2.5c bread flour or all purpose flour

2 tbsp olive oil

1tsp salt

Preheat the oven to 450F, in a medium bowl stir together yeast sugar and warm water. Let stand for 10 min. Add flour, oil and salt. Beat until smooth and let rest for 5 min. 

Turn over onto a floured surface and roll it out into the desired shape. Transfer to a lightly greased pizza pan add toppings and bake 15-20minutes until golden brown. Enjoy! 



Warm Apple Crisp

The first official day of fall is coming this week and just the thought of it has me in the mood to get in my kitchen and make some fall baked goods! 

My Mom always made the best apple crisp! It was an absolute treat when she would bake up a big pan of it. I have made my own version of her recipe, and hope my family has fond memories like mine when I bake up this delicious fall dessert for them too.

Fruit Crisp first appeared in cook books in 1924 Everybody’s Cook Book: A Comprehensive Manual of Home CookeryIsabel Ely Lord

It consisted of rolled oats, butter, sugar, warm spices, and a seasonal fruit like apples or pears. 

During WWII food rationing the recipe was adapted to exclude the oats and spices and utilized flour butter and brown sugar which would be rolled until it became the consistency of bread crumbs. This was then applied as a topping to seasonal fruit, and was referred to as crumble instead of crisp. 

My version is much like the original, it’s a quick and easy recipe that your family will surely enjoy! Here’s what you need.

1 stick or 1/4c. of butter softened

1/2c brown sugar

1/4 tsp allspice

1/2 tsp cinnamon

2c. Rolled oats

3Tbsp. Granulated sugar

1/4tsp additional cinnamon

12-15 medium apples, I like crisp semi tart apples like Gala or Jonathon. Peeled, cored and chopped.

Preheat the oven to 350°F, prep your apples and place into an ungreased pie pan, sprinkle with granulated sugar and additional cinnamon and set aside. In a medium mixing bowl combine remaining ingredients. Mix well until the crisp has a course crumble appearance. Pour over top of the apples and bake 30min. Until lightly brown and bubbly at the edges.  Allow to cool slightly and serve warm! Add a side of vanilla ice cream if you’d like, but I promise it’s amazing all on it’s own! Enjoy! 

Meatball subs with mozzarella! 

Dinner time again! We were looking for a tasty no fuss meal on a lazy Sunday afternoon and so I hit my go to recipe generator…Pinterest…and decided to make my own version of a meatball sub with mozzarella! 

This is a simple recipe to put together, pair it with a salad and your good to go! Here’s what you’ll need

1lb ground pork

1lb ground beef

1/2 of a small red onion chopped

1/4 c Italian seasoned bread crumbs

1 egg

1/2 tsp garlic powder

Salt and pepper to taste

1  jar premade spaghetti/ marinara sauce

Mini sub buns

Sliced mozzarella cheese

I combine my ingredients by hand to make the meatballs, the combination of the pork and the beef makes for a really nice texture in the meatballs. The egg and bread crumbs will help glue them together and prevent them from crumbling as they cook. Once the meatballs have been combined and balled up, preheat a large skillet with 3tbsp of olive oil place the meatball in the hot pan and sear on all sides turning regularly to prevent them from burning. Once cooked through most of the way, add the sauce and cover simmer on med-low heat for about 5minutes. Uncover and cook a few minutes more sauce will thicken up. Turn off heat add meatballs to sub buns and top with a slice of cheese! That’s it! Enjoy!! 

Betty’s BFF’s are back!…what cookies??

So after a very long liason, my bff Amber and I decided to continue our Betty Crocker Adventure! Tonight we ventured back into the kitchen and live on Facebook with a few new recipes. Some we’re perfectly delicious others….are probably not our strongest kitchen performance lol! 

So what’s on tonight’s menu? How about Panfried Pork Chops With Cider Sauce, Seven Layer Salad, and for a sweet touch Betty Crocker’s heirloom recipe for chocolate chip cookies! 

The seven layer salad went together quick, was simple, and tasted fabulous! Other versions of this that I have had included hard boiled egg, but this was a really nice combo of veggies. The peas were a sweet contrast to the salty bacon, and the radishes and celery added a nice crisp bite! 

Recipe is here: https://www.bettycrocker.com/recipes/seven-layer-salad/63edf3bc-a969-416d-9ebd-20794f5066c3

Our main course consisted of seasoned bone in pork chops with a yummy cider sauce! I used my favorite enameled cast iron pan to fry up these tasty chops, if you don’t have a cast iron pan I highly recommend that you get one, Target has them at very reasonable prices! 

The chops we’re juicy well seasoned and the sauce added a nice tart little kick but wasn’t overpowering, I would definately make this again! 

Recipe here: https://www.bettycrocker.com/recipes/panfried-pork-chops-with-cider-sauce/4392dba0-9fc1-49ef-90ee-cdcc50865844

Now let’s talk about these cookies…I can’t help but chuckle just at the thought! We blew it with the cookies folks! This was definitely a baking fail for me lol! The first batch went into the oven and came out of the oven looking exactly the same! They were bready, dry, cookies balls lol! 

So, we tried again hahaha! No good this batch turned into one huge cookie spread out all over the pan, but it tasted really good! 

I guess this recipe will need a replay at a later date! Here’s the link if you’d like to give it a try for yourself!  https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

Otherwise a successful meal that we all enjoyed! Happy cooking folks!