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Chicken Mushroom Enchiladas

Prep: 10-12 minutes
Bake time: 30-40 minutes
Serves 2-4

2 Tble olive oil
1 lb. mushrooms
1 10oz can of enchilada sauce
7 oz diced pimentos
1/2 cup sour cream
1 can mushroom soup
2 cups shredded cooked chicken
2 cups grated cheddar cheese
6 12″ flour tortillas

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Our family loves these and they’re such a delicious way if using up shredded chicken.

 

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Creamy Chicken Farfalle and Peas

•2 slices of an onion minced
•one small tomato diced
•2 cups cooked shredded chicken
•1 cup frozen peas
•1 Tble butter
Sauté onions in a skillet with the butter for about 4 minutes until browned. Add the chicken tomatoes and peas cook till almost tender. To this mixture add
•1 can cream of mushroom soup
•1 cup sour cream
•1 Tble olive oil
Bring to a boil then simmer until pasta is cooked.

In the mean time cook
•450 grams farfalle pasta in
•2 cups of chicken broth
•2 cups water
for the recommended time.

After pasta has been cooked do not drain, pour it and the broth into the simmering cream sauce toss to coat. Continue simmering until the pasta has achieved the proper tenderness
Serves 6-8 persons

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Posted by on November 27, 2012 in Main Dish, pasta, Recipe

 

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I’ve Got Your Guacamole!

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•1 tomato pealed cored and chopped into small pieces
• 2-3 ripe avocado mashed or blended till smooth
• 1 jalapeño pepper minced fine
• 1 slice white onion chopped fine
• 1 tsp salt
•1/2 tsp black pepper
• 2 tsp apple cider vinegar

Add all in one bowl and mix well.
Make just before serving for the best flavor. You can store this in the fridge too.

Serves 4

 
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Posted by on May 10, 2012 in mexican, Recipe

 

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Make Your Mom Proud Lasagna

I think this is one of the easiest lasagnas I’ve found to make and it tastes very delicious. My favorite part of this casserole is that most of the time I have all the ingredients right here in my kitchen! My husband loves lasagna and just devoured a whole pan tonight!

The recipe:
• 1 lb hamburger browned and seasoned with salt and pepper cooked with it half a green pepper and 1 slice onion. After it is browned add a large jar of your favorite pasta sauce.
•warm 1 1/4 cup milk along with 2 tsp Italian seasoning. In a skillet sauté a slice of onion in 2 Tble butter until tender add 3 Tble flour and heat for a minute in the butter stir constantly breaking into pea sized balls. Slowly add the warmed milk whisking in and storing constantly to keep the bechamel sauce smooth. Bring to a boil and cook for a couple minutes.

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• grate 2 cups cheddar cheese and 1cup mozzarella cheese

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•cook 12 lasagna noodles as directed on the box. Oil a 9×13 baking dish and spread a thin layer of the meat sauce on the bottom of the dish. Place in one layer of noodles side by side three wide. Next spread half of the remaining meat sauce across the noodles. Layer another three noodles across the meat sauce and then spread all the bechamel sauce over the noodles and the mozzarella cheese. Layer another three noodles. Spread across the remaining meat sauce and cover with the last three noodles. Last spread across the cheddar cheese.
•Cover with tin foil and bake at 350 degrees until all bubbly

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Posted by on April 26, 2012 in casserole, Main Dish, Recipe

 

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Easy Breakfast Casserole

This casserole is so yummy! My husband asks me often if I wont please make it for him again. It only takes a little forethought and about 10 minutes to make the night before you want to have it. This morning we served this to our extended family who we had over for breakfast. We all love breakfast food best and had a great time together having coffee and eating and talking.

So here’s the recipe…

  • 1 lb bacon cooked crisp and crumbled ( I used half bacon half ham. I love ham and eggs)
  • 6 slices of bread cubed
  • 12 eggs
  • 1 1/2 cups grated cheddar cheese
  • 1 tsp salt
  • 1/2 black pepper

Butter a 9×13 baking dish and spread the cheese evenly on the bottom. spread the bread across next then the meat.

In a large bowl mix beat together the eggs, then add the milk and seasoning. Pour over the meat and bread. cover the baking dish and refridgerate over night. (this casserole can be made the same day… the bread just isn’t as soft. I prefer waiting overnight)

In the morning bake at 350 degrees for 1 hour, covered. the last 5 minutes i like to uncover it and let the top brown a bit.

Enjoy!

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Posted by on April 17, 2012 in casserole, Main Dish, Recipe

 

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Burrito Casserole Night

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~1lb hamburger browned with half of sweet bell pepper diced, slice of sweet onion diced fine, 12oz.canned chili beans, 1/4 tsp garlic powder, 1/4 tsp oregano, Cajun or creole salt to flavor (about 1tsp)

~mix together one can Campbell’s cream of mushroom soup, 1 cup sour cream, 1/2 cup milk,

~2 cups grated cheese

~in a large enough area spread out 6 large tortilla wraps warmed or 8 small tortilla wraps warmed and evenly fill them with the meat mixture. On each pile of meat sprinkle a bit of grated cheese. Save any left over cheese for the top of casserole.
Next carefully fold up ends and roll up the sides of the tortillas and place them edge down in the prepared pan. After all the burritos are in the pan spread evenly over the top the mushroom soup mixture. Sprinkle with remaining cheese. Cover dish tightly with foil and bake for one hour or until bubbly hot through out.

~serve with diced tomatoes or salsa, sliced avocado and sour cream. (my husband always likes to have Ranch Dressing instead of sour cream with this and hot sauce, of course.)

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Posted by on January 21, 2012 in casserole, Main Dish, Recipe

 

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Chocolate Peanut Butter Dessert

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This is a very yummy recipe, yet is simple. If you like chocolate pie you will love this.

Make a Crust:
2 cups of flour
1 cup butter or margarine
4 Tbles sugar
1 scant tsp. salt

Pat this into a 9×13 baking dish and bake at 325 degrees for 25-30 minutes or until it turns a golden brown.

Next in a mixing bowl cut 2/3 cup smooth peanut butter and into 2 cups powdered sugar. Set this aside until the crust and pudding mixture has cooled.

Make Pudding:
6 cups milk
4 eggs beaten well
1 1/2 cups sugar
1/4 cup cocoa powder
1 tsp salt
1/4 cup flour

Mix 2 cups of the 6 cups of milk in a sauce pan. Whisk together very well. Add other 4 cups of milk. Mix constantly on medium heat until mixture boils. Reduce heat and continue mixing for 2 minutes until well thickened. Remove from heat and allow to cool stirring every few minutes to release heat and to prevent a skin from forming across the top of your pudding.

After the crust has cooled spread the peanut butter mixture onto the top of you crust and then pour pudding over the crumbles of sweet peanut butter.

Cover with plastic wrap and refrigerate it 4 hours before serving.

My grandmother always served this covered with whipped cream but tonight I served it with out. Instead I sliced a banana and spread it across the top of the pudding.

 
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Posted by on January 12, 2012 in dessert, Recipe

 

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