This classic cajun dish is sure to spice up your taste buds. The andouille sausage combined with spicy cajun seasoning and crunchy green peppers make this dish something your mouth will definitely not want to miss.
Monday, May 27, 2013
Friday, May 24, 2013
I hadn't baked any sweets in probably 3 weeks so this was necessary. These are chewy with just the right amount of crunch. They are bursting with chocolate chips in every bite. Hershey's calls these cookies "perfect white chip chocolate cookies". I have to admit they are pretty close to perfect.
Sunday, May 19, 2013
It's hard to describe how delicious this meal is so you'll just have to try it out for yourself! BUT it's definitely not hard to describe how easy it is- just measure and mix ingredients then let the crock pot do the rest!
4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1/2 cup sour cream
Place chicken in the bottom of your crock pot. Mix seasonings together. Sprinkle mixed seasonings on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
Saturday, May 11, 2013
This recipe is much lighter than most alfredo sauces. You won't find a whole stick of butter or a whole brick of cream cheese in this recipe (not that there is anything wrong with that!). The small amount of heavy cream, butter, milk, and cream cheese blend together wonderfully to make a thick yet still creamy sauce. The cheese and garlic give it rich flavor. We ate this pasta dish with chicken parmesan the first time and had leftovers with plain cooked chicken. Both times it was delicious!
Sunday, May 5, 2013
For a whole wheat recipe, this one was definitely a winner. I like using whole wheat flour in recipes because it adds a little more flavor and has some healthier benefits that white flour leaves out. For our pizzas, we topped them off with bacon, pepperoni, bell peppers, tomato sauce, and mozzarella cheese. We also added basil, oregano, and garlic powder which was an excellent addition. We also stuffed one pizza's crust with mozzarella string cheese which is always awesomeness.
1 teaspoon sugar
1 1/2 cups warm water (from tap)
1 tablespoon active dry yeast
1 tablespoon olive oil
2-3 shakes of salt (or up to 1 teaspoon)
2 cups whole wheat flour
1 1/2 cups all purpose flour
I am sharing my Grandma's lasagna recipe and it is one you'll definitely want to try! It's the best lasagna I've ever had! Actually it's just about the only lasagna I'll eat. It's a classic lasagna recipe bursting with tomato sauce, flavorful oregano, and lots of cheese.
1 jar spaghetti sauce (23-25 oz-ish)
1 lb lean ground beef- optional
8 oz lasagna noodles
8 oz shredded mozzarella
1 cup grated parmesan cheese
1 lb small curd cottage cheese or ricotta cheese
2 eggs, beaten
1/4 tsp pepper
1/2 tsp oregano
1/4 tsp garlic powder
1. Preheat oven to 350 degrees.
2. Cook noodles according to package. Brown and drain ground beef.
3. Combine eggs and seasonings.
4. Add cottage cheese to egg mixture.
5. Combine spaghetti sauce and ground beef.
6. In a 9x13 baking dish, arrange layer of sauce/beef, layer of noodles, layer of egg/cottage cheese mixture, layer of mozzarella, and finally a layer of parmesan.
7. Repeat until all ingredients are used, ending with a layer of sauce on top.
8. Bake for 1 hour. Cover with foil for last 15 minutes of baking. Let stand 15 minutes before serving (I usually can't wait this long though!).
Friday, May 3, 2013
so delicious with a side of chips & guac!
here's what you need:
6 whole wheat tortillas
6 whole wheat tortillas
1-2 lbs cooked chicken, shredded
1-1 1/2 cups sweet corn
2 cups Mexican style cheese (or more if you like lots of cheese!)
2 T butter
4 T flour
2 cups chicken broth
1 cup sour cream (or more if you want to put some on top)
5 oz Ro-Tel Original
1/2 t Cumin
1/2 t Garlic Powder
here's what you do:
here's what you do:
- Preheat oven to 350 degrees F.
- Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
- Roll and place in the bottom of a baking dish with the seam side down.
- In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
- Add chicken broth, sour cream, Ro-tel, garlic, cumin, and pepper.
- Whisk gently for about 5 minutes until warm and smooth.
- Pour the sauce over the enchiladas and top with remaining shredded cheese.
- Bake for 25 to 30 minutes and serve warm.
**For the guacamole, I mashed up 2 avocados and mixed in 5 oz of Ro-tel...talk about delicious!
[this recipe was inspired by http://www.marthastewart.com/318900/lighter-chicken-enchiladas & http://foodfamilyfinds.com/recipe-easy-and-creamy-white-chicken-enchiladas/]
Oh and it was also Pajama Chef approved ;)