The perfect recipe for tailgating or watching football – what can you not like about creme cheese, bacon, jalapenos? I sure cannot think of anything! Tried these a few weeks ago, and they did not last long at all. Super easy, and you begin with crescent roll dough, preferably the full sheet, or if not, just seal the triangles to make a sheet. Cover with a layer of whipped cream cheese to which you have added chopped jalapenos and crumbled cooked bacon. Sprinkle with sharp shredded cheddar cheese, and roll, starting with the long end. Cut with sharp knife, and you should have something similar to this:
You’re about 15 minutes away from yummy. Add shredded cheddar to the top, and bake at 375 degrees or until desired degree of brownness. Enjoy, and grab one first before your “friends” get to them!
My little girl turned 30 today (I had her when I was VERY young 🙂 ) and this post is a tribute to her. She wrote a blog post today titled “20 Thoughts on Turning 30” and item #18 is “I’ll never cook as good as my mom and grandmas”. Personally, I think she’s a VERY good cook, and really creative!
We all know that food, 1. tastes better when someone else cooks it for you, and 2. never tastes the same as did when that special loved one either made it for you, or you’re lucky enough to still have it occasionally. I say the same thing about stuff my mom used to make.
Anyway, somewhere back in her childhood, I threw together this chicken and rice. I don’t remember for sure, but it was probably out of sheer desperation and lack of time….probably just did chores, ran in from the arena late on a school night, kids running to the shower, and me trying to figure out what to feed them. I recently sent home a batch of this with Brandi because I know she loves it, and after that she called one night to clarify how to make it and declared hers will never be as good as mine. Well, I’m sharing one of her favorites today, and it’s handy because it heats up well (trust me, it does…I remember heating it up for dinner in the microwave in my living quarters horse trailer a few years back).
Happy birthday, Brandi, and hope you enjoy some chicken and rice!
Easy Chicken and Rice
Start with 1 cup of uncooked rice in a glass dish, adding 1 cup of water. Cook according to microwave directions on box. This will yield about 3 cups of cooked rice.
Either use a roast chicken from the deli, or while rice is cooking, prepare chicken, and dice when cool. Combine rice, chicken, 1/2 stick butter or margarine, and season well with Lawry’s Seasoning Salt and black pepper. The key here is plenty of butter and seasoning salt. Give it a stir and you’re ready to roll.
At our house, anything that even vaguely leans toward Mexican food is the bomb! I’m sharing this easy side dish that goes with anything:
Meet Cheesy Chili Deliciousness
Take cooked rice, throw in a little this and that, and voila, in 20 minutes you’re good to go!
Hope you enjoy, and are cheering for the 2015 WORLD SERIES CHAMPION KANSAS CITY ROYALS on Sunday for their home opener. It also happens to be my birthday, so I’ve declared it a national holiday!!!!
Cheesy Chili Rice
2 cups cooked rice
1 cup chopped green onions
1/2 cup sour cream
1 cup shredded cheddar cheese
4 oz. can of chopped, drained green chiles
Salt and cayenne pepper to taste
Mix all ingredients and place in a greased casserole dish, sprinkling with parmesan. Dot with butter and bake at 450 degrees for 20 minutes
The price and ease of a rotisserie chicken makes chicken creations very attractive in our busy lives. This recipe was shared with me by a very good friend, Betty! Meet Betty:
Ignore the fact that her hubster has on that goofy looking hat – he goes all out to celebrate a holiday! They live in Iowa and we look forward to lake weekends, as well as a few other events throughout the “non boating” season to hang out together. They even come to Chiefs games and are Royals fans – enough said 🙂
I’ll share her recipe, although I don’t have a picture of it – apologies. It’s one of those that I personally think is even better the next day for lunch, leftovers, etc. Hope you enjoy like we have!
Chicken Mushroom Lasagna
Make mushroom sauce first:
Melt 3 tbsp butter in skillet or saucepan and saute 1/2 cup chopped onion and 1/2 cup chopped green or red pepper. Add 1 can cream of chicken soup, 1/3 cup milk, small can sliced mushrooms, 1/4 c drained chopped pimentos (optional) and 1/2 tsp basil. Cook and stir until smooth.
8 oz. lasagna noodles, (no cook variety)
3 cups diced cooked chicken
1 1/2 cups small curd cottage cheese
1/2 cup grated parmesan cheese
8 oz. shredded cheddar cheese
In greased 13 x 9 dish, place half the noodles in the bottom. Cover with half of each: mushroom sauce, cottage cheese, chicken, parmesan cheese and shredded cheese. Repeat layers. Bake for 350 degrees for 45 minutes.
I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine. I took it to work and it was a hit, so thought I might share here. Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.
I used a frozen pie crust, although I like the ones you unroll from a box better. Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra. Whipped it up and in 30 minutes, ready to roll. Finished product:
Ham and Gruyere Quiche
1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste
Preheat oven to 425 degrees and place a baking sheet on the middle oven rack. Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it. In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust. Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Place on rack to cool a little; can be served immediately or refrigerated.
This is not your traditional tater casserole. Nothing healthy about it, but with Easter approaching, I wanted to share as it would be a delicious addition to your meal.
Keep in mind that this casserole may use shredded frozen potatoes and cheddar cheese, but you use HEAVY CREAM – nope, no canned soup in this baby. I now use only sharp cheddar but you could go with your favorite. And, for those of you who want to make it and leave it, I’m pretty sure a slow cooker would work on this.
Happy St. Patty’s Day, and enjoy!
4 cups shredded hash brown potatoes
2 cups shredded cheddar cheese
salt and pepper
1 1/2 heavy cream
Optional: thinly sliced or minced onion
Alternate layers of potatoes and cheese (and onion, if using), using salt and pepper to taste. One you have all of the taters and cheese in casserole dish, pour cream over it. Bake at 350 degrees for 45 min covered, then remove lid and continue for another 10-15 minutes uncovered so cheese is bubbly.
I LOVE creme brulee — actually, I love custard-type desserts. I don’t make them often, but dinner at a friend’s house called for a little yummo action.
I wanted to share this super easy recipe, because it’s not at all complicated, and many of them are. Vanilla beans – pish, posh — real vanilla (mine’s from Mexico) and some Grand Marnier and you’re good to go. I also have the little kitchen torch, but if nobody’s looking, just grab your grill lighter and it will work in a real pinch 🙂
Give it a try – you’ll be glad you did! Happy Friday Friends!
1 extra-large egg (large eggs work fine)
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled (be careful that you don’t end up with scrambled eggs). With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into ramekins or small custard dishes until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken (they get kinda bubbly on top). Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.