Skillet Rotel Chicken

Chicken Main Dishes Quick Weeknight Meals Quick Weeknight Meals
 

If you are looking for a quick and delicious meal you can make in 30 minutes…well, my friends…this is it!  I have tons of other things to blog about but this just leaped over all those!  I am almost ashamed to tell you the backstory on this dish but here it is:  About a million years ago, one of Gabe’s co-workers gave him a recipe for Rotel Chicken.  Gabe surprised me by making it for dinner one night.  He may have made it one other time as well.  It was a great meal and we both liked it a lot, but for some reason, we just forgot about it.  I did not make it to the grocery store this weekend so we have been pantry eating all week.  Yesterday I was brainstorming like crazy to come up with a meal for tonight when this recipe came to mind.  I knew I had all the ingredients on hand.  There was one problem, though.  Since Gabe made it, he could not remember the recipe, so here is my own personal version of Rotel!

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Chicken Tortilla Casserole

Chicken Main Dishes Quick Weeknight Meals Quick Weeknight Meals
 
 

I don’t make many casseroles.  I have a few that I really like, and that’s about it.  I have just never been a huge fan.  I know, I know for a busy mom, like me, I should be making one at least once a week.  I have to be honest I am just not a fan of cream of whatever soup.  Yes, I have and will use them on occasion but I just don’t like to use them very often.  I try really hard to eliminate as many processed food as I possibly can I am no saint but I can say I do make a very conscience effort!  I stumbled upon this recipe on Pink Parsley’s  blog while looking for the chicken tortilla soup  recipe I made a few weeks ago and I knew I had to try it!  I am so glad I did because it is delicious!  I used the same ingredients but I changed up the prep a little to suite my busy day!  I hope you try this recipe soon!

Ingredients

2 Bone-in chicken breast, cooked, cooled and shredded
1 shallot, chopped
1/4 cup red onion, chopped
2 cloves of garlic, chopped
1 to 2 chipotle in adobo, chopped
1 medium tomato, diced
5 cups crushed tortilla chips
2/3 to 1 cup chicken broth
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1 tbsp. Extra Virgin Olive Oil 
1 tsp. chopped cilantro, optional
 
Directions
 
Preheat oven to 375 degrees.
In a small sautee pan over medium heat. Add the olive oil, onions, shallot and garlic.  Sautee until fragrant about 4-5 minutes.  Set aside.
 
In a medium sized casserole dish cover the bottom with 1/2 the tortilla chips.  Add the chicken, onions and garlic, chipotle in adobo, tomatoes, cilantro and 1/2 of each cheese.  Mix until combined  Add the chicken broth until it comes halfway up the casserole dish. Top the casserole with the remaining tortilla chips.  Sprinkle the top with the remaining cheese.  Bake for 25 minutes.  Serve immediately.  Refrigerate leftovers for up to 3 days  Freeze the leftover for up to 2 months.
 
 
Inspired by:
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Ravioli Bake

Main Dishes Pasta Quick Weeknight Meals Quick Weeknight Meals
 
 

This week has been particularly busy for us.  We are prepping for our first family vacation to the beach!  Plus, work is just over the top at the moment, which will make me enjoy this trip that much more!  Needless to say, I have had absolutely no time to dedicate to my blog which makes me very sad.  I have tons of things to share with you, so please hang in there!  With such a busy schedule this week, I have not had a lot of time to cook so this recipe was perfect!  It is so easy to make, and it is also very delicious!  I hope you enjoy it!

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Classic Cheeseburger ~ for National Cheeseburger Day

Beef Main Dishes Quick Weeknight Meals Quick Weeknight Meals
 
 

Did you know that National Cheeseburger Day is this Wednesday, September 18th?  I actually didn’t know either until a few weeks ago.  When I decided to start this blog I looked up all the national food days so that I could honor a few of them.  Let me tell you there are tons!  I was so amazed that so many foods are recognized!  There are some that I am super excited about and this is most certainly one of them!  We usually have cheeseburgers of some sort at least once a week, once every other week when I’m slippin!  Right now cheeseburgers are at an all time high on the popularity charts. They are being transformed into so much more than just meat and cheese.  If there is a dish you like you can bet there is a cheeseburger version of it out there somewhere.  This is one fad that I just can’t get on board with.  Sure I can change a few things about how I make my usual cheeseburger (I did just that with this recipe) but I am not going to mess with a good thing!  Here’s a look at how I created my cheeseburger make-over.  I will be posting these homemade burger buns later in the week so stay tuned!

Ingredients

1 1/2 lbs. ground sirloin
1 small shallot, minced
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. Montreal Steak Seasoning
4 slices of cheese, I used provolone
Salt and pepper to taste
4 hamburger buns
 
In a medium mixing bowl.  Combine hamburger meat, shallots,  Worcestershire sauce, garlic powder, steak seasoning, salt and pepper.  Mix until combined without over-mixing.  Pat the top of the meat down and with the side of your hand score the meat into fours.  Form each patty by lightly rolling the meat into a ball then slightly pat down while forming a well in the middle of the patty to prevent the burger from shrinking.
 
To grill:  Lightly spray the grates of a gas grill with cooking spray.  Preheat your grill to 350 degrees.  Place the burger patties on the grill and cook for 5 minutes without touching the patties.  Flip the burger and cook for another 5 minutes.  Place the compound butter and then the cheese on the burger. Place the burger buns on the grill to toast. Cook until the cheese is melted and the buns have toasted.  About 1-2 minutes.  
 
Recipe Source:  Me!
 
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Restaurant Style Seared Steak with Herb Compound Butter

Beef Main Dishes Quick Weeknight Meals Quick Weeknight Meals

 There are times in the heat of summer when it is just to darn hot to grill.  Maybe it’s the middle of winter and all you can think about is a big juicy steak but your grill is covered with snow.  Well I have the solution!  Do you ever wonder how restaurants get their steaks so juicy?  They pan sear the steak to keep the juices in.  It’s a technique I have been using for a few years now and to be honest I prefer my steaks to be cooked this way rather than grilled! You must try this technique the next time you are cooking steak.  I finish the steak with a slice of herb compound butter.  Enjoy!

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Chicken Ranch Pizza

Chicken Main Dishes Pizza Quick Weeknight Meals Quick Weeknight Meals

Here it is the recipe you have all been waiting for!  Let me just say this pizza is the bomb!  We have had it twice within 4 days if that tells you anything!  Jacob had 3 pieces tonight and still wanted more.  Through my short time as a blogger I am still learning all about food photography and everything that goes along with it.  I am quickly learning that if the sun is not cooperating then you are…how do I say this…screwed.  I worked so hard to get this pizza ready before the sun went down and I almost made it almost;)  This picture is not everything I want it to be but it’s not as bad as some of my others so it will do for now.  I hope you like this pizza as much as we do!  Enjoy!

Ingredients

1/2 to 1 whole chicken breast, cooked and diced
1/4 cup ranch dressing
2 green onions, sliced thin
1 small to meium tomato, chopped
3/4 to 1 cups mozzarella cheese, preferably shredded by hand
1/2 cups cheddar cheese, preferably shredded by hand
olive oil
 
Directions
Place a baking stone on the 2nd to last rack in your oven.  Preheat oven to 500 degrees for 30 minutes.  Prepare pizza crust.  Make sure your pizza dough is at room temperature. On a lightly floured surface pat your dough into a flat disk.  Using a rolling pin begin rolling your pizza dough.  Rolling outward while trying to maintain your round shape.  Once your pizza dough is 10-12 inches in diameter carefully transfer the dough to a piece of parchment paper that has been lightly dusted with cornmeal.  Gently push the dough up around the edge to create the crust.  Lightly brush the crust with olive oil.
 
To top the pizza.  Evenly spread the ranch dressing on the pizza crust.  Sprinkle 1/3 cup of the mozzarella cheese and 1/4 cup of the cheddar cheese on top of the ranch dressing.  Next, sprinkle the chicken, tomatoes, and green onions on the pizza.  Top the pizza with the remaining cheeses.
 
Slide a cutting board underneath the pizza and transfer the pizza and parchment paper onto the baking stone.  Bake for 12-15 minutes.  Let the pizza cool for 5 minutes before cutting.
 
Recipe Source:  Annie’s Eats
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