Busy, Busy, Busy...

Wow, I can't believe it's been February since I've posted. Come to think of it, that seems about right though. That's when my oldest started her soccer season, and it just ended two weeks ago. It takes a lot of time and effort from the whole family, so I haven't had much time for blogging lately. But, I'm back and I'm posting one of our new favorite quick meal recipes. If you like the saucy, tangy, orange chicken you can get at the mall with a great big ole' side of rice, then this is the one for you. It. Is. Just. So. Good! We have also learned to really like Jasmine rice over the regular white rice. It's got a nice Thai scent and it's a little 'stickier' than regular minute rice. In my opinion, this meal just 'sticks to your ribs' as my Memama used to say about anything hearty. I hope you try this for your family, and I'm glad to be back in the blogger world!

Love this stuff!!!

Add all of your sauce ingredients into a really big pot so that you can have plenty of room for stirring that delicious, sticky, yummy, stuff on to your chicken. 

Sticky Sesame Chicken Recipe: (Courtesy of Six Sister's Stuff) (Makes 4-6 servings)

Finished product!

Ingredients:1 1/2 to 2 pounds frozen popcorn chicken
9 Tablespoons honey
6 Tablespoons ketchup
6 Tablespoons sugar
3 Tablespoons white distilled vinegar
3 Tablespoons soy sauce
Salt and pepper, to taste
Green onions
Sesame seeds

Directions:Cook popcorn chicken as directed on package.  In a saucepan over medium heat, whisk together honey, ketchup, sugar, vinegar, soy sauce and salt and pepper.  Bring sauce to a boil while stirring and simmer for a few minutes until sauce slightly thickens.  Toss cooked chicken in sauce and serve over rice.  Garnish with green onion and sesame seeds.

'Main Meal' Appetizer

It's been a busy winter! Gone are the days of lazy winter nights in front of the TV and playing games with our girls. They have been replaced with soccer and baton practices, church activities, and fifth and eighth grade homework. Now more than ever I need quick, but healthy recipes. This is one of our favorites. It's a familiar appetizer gone 'main meal'. Sweet and Sour Meatballs are great spooned over egg noodles or mashed potatoes and served up with a vegetable on the side.

Sweet and Sour Meatballs


1 1/2 lb. lean ground beef
1 cup soft breadcrumbs
1 egg, slightly beaten
2 tbsp. freshly minced onion
1 clove garlic
2 tbsp. milk
1 tsp. salt
1 tsp. parsley
dash pepper
olive oil
1 bottle of Heinz Chili Sauce
1/2 to 3/4 cup of grape jelly

Combine the first 9 ingredients. Form into meatballs. Coat large skillet with 1-2 tbsp of olive oil. Brown lightly.
Pour chili sauce and grape jelly over the meatballs and simmer until jelly melts into the sauce. 

The Comforts of Home

Some people say that certain foods are 'comfort foods'. Well, all foods are 'comfort foods' to me because I like it all!! Here's a quick and easy 30 minute Chicken Tetrazzini that tastes like you spent a lot more time in the kitchen. It's a definite comfort food! Enjoy.

Chicken Tetrazzini

Ingredients:

*4 cups of chopped, cooked chicken

1/2 cup of chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

1 8 oz. carton sour cream

1/2 cup Parmesan cheese

1 tsp. salt

1/2 tsp. pepper

1 package of egg noodles, cooked 

2 cups of shredded cheddar (divided)

Mix first 10 ingredients with 1 cup of shredded cheddar in a large bowl. Pour into greased casserole dish. Top with remaining cup of cheese. Bake at 350 for about 20-25 minutes. 

*I usually cook several chicken breasts in my Crockpot all day and shred them and freeze in bags for casseroles. Just throw them in, season generously with S&P, add enough water to cover the bottom of the pot, and you've got deliciously seasoned and tender chicken without working for it! 

Chores, Football, and Food

Saturdays in fall are busy for us. Soccer in the morning, household chores, and keeping up land in the country takes a lot of time. And it all has to be done in time to watch Auburn football. Saturdays are usually a time for grilling out and enjoying a meal out on the deck. And for the past 10 years fall Saturdays have been spent in Auburn  tailgating or eating out before heading to the stadium. This year, since we've decided not to buy season tickets to the games, I've decided to pull up all those Pinterest party foods I've pinned and have those for Saturday dinner instead. I've tried some great ones already, but last night I pulled out an oldie but goody that I have been making for  years. Hot Pizza Dip. It's hot, cheesy, gooey, spicy, and super good! Serve it with Fritos Scoops, tortilla chips, hearty crackers, or bread sticks. It's a keeper!

Hot Pizza Dip

Ingredients:

1 8oz. block of softened cream cheese

1 tsp. Italian seasoning

1/4 tsp. garlic powder

1/2 cup pizza sauce ( I use Ragu Traditional)

2 cups shredded mozzarella

1 cup shredded cheddar

1/2 cup finely chopped green pepper

1/2 cup finely chopped red pepper

2 green onions sliced

In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread on the bottom of a greased 9 inch pie plate. Combine cheeses, sprinkle half over the cream cheese layer. Top with the pizza sauce, peppers, and onions. Sprinkle the remaining cheeses. Bake at 350 for 20 minutes. Serve warm. 

Quick and Easy Stromboli

This is one of our favorite Wednesday night meals because it's fast and tasty. When you have to be at church by 6:15 you need a quick recipe!  It's also great for parties. You can fill it with whatever you like as well. The trick is to make sure that the dough is cold. I mean straight from the fridge, because it won't unroll as well when it's warm. I am giving two versions we have tried, but be creative! Enjoy!

Pizza Stromboli

Pizza Stromboli

1 tube refrigerated french bread

1/3 cup pizza sauce

1 1/2 cups shredded mozzarella

pepperoni

mushrooms

olives

any other topping you would like

Unroll dough on a greased baking sheet. Spread pizza sauce over the dough to within an inch of the edges. Sprinkle with mozzarella, pepperoni, mushrooms and any other toppings. Roll up jelly-roll style starting with the long side.  Pinch seams to seal and tuck ends under. Place seam side down on a baking sheet or stone. With a sharp knife, cut several slits on top of the loaf. Bake a 350 for 25-30 minutes or until golden. Cool slightly before serving. Serve warm with heated pizza or marinara sauce. 

Ham and Swiss Stromboli

1 tube of refrigerated french bread

Thinly sliced deli ham

6 green onions, sliced

8 bacon strips, cooked and crumbled

1 1/2 cups shredded Swiss cheese

Unroll dough on a greased baking sheet. Place ham over dough to within 1/2in. of edges; sprinkle evenly with onions, bacon, and cheese. Roll up jelly-roll style starting with the long side.  Pinch seams to seal and tuck ends under. Place seam side down on a baking sheet or stone. With a sharp knife, cut several slits on top of the loaf. Bake a 350 for 25-30 minutes or until golden. Cool slightly before serving. Serve warm. 

Sun-dried Tomato and Basil Pasta

Back to school again means quick and easy meals are a must! Especially for the first couple of weeks. And they have to be delicious too! Here's a semi-homemade one that we enjoy and it takes less than 30 minutes. I made it several times this summer with our fresh basil and tomatoes from our garden and it is SO GOOD. Enjoy!

Sun-dried Tomato and Basil Pasta

Ingredients

1 (20-oz.) package refrigerated four-cheese ravioli             

1 (16-oz.) jar sun-dried tomato Alfredo sauce       

2 tablespoons white wine                        

2 medium-size fresh tomatoes, chopped*

1/2 cup chopped fresh basil

1/3 cup grated Parmesan cheese

Click to see savings

Garnish: fresh basil strips

Preparation

1.  Prepare pasta according to package directions.
2.  Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
3. 1 (13-oz.) package three-cheese tortellini may be substituted.

     * (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.

Sour Cream Noodle Bake

When we came home from church today, I whipped this up in 35 minutes. It's super tasty and makes great leftovers for lunch the next day. I am a  Ree Drummond ( The Pioneer Woman) fan. I DVR all of her episodes on Food Network and have one of her cookbooks. This is one recipe I have to give her credit for. It's delicious!

Sour Cream Noodle Bake

Ingredients
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar


Directions
Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

Hungry? Give me 30! (or less)

My family loves a good meal. Heck, I do too! And now that I've started back to school, I'm trying out some of my new finds from this summer that are quick, easy, and delicious. The one we're having tonight is Chicken Tacos. It's a no brainer and it's done in the crock-pot so it doesn't heat up the kitchen. Chop up your fixins', add in a side of Spanish rice, and you've got a great meal, all in under 30 minutes! 

Chicken Tacos


3 large, boneless chicken breasts
1/2 package Taco Seasoning
1 cup of Salsa

Add all ingredients to your slow cooker and cook 8 hours or until tender. Shred chicken. Fill flour tortillas with cooked chicken, chopped tomatoes, lettuce, onions, and shredded cheese. Top with sour cream.

* This is easily doubled. Cook time will be the same. :)