Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Monday, January 9, 2017

One Pot Spinach Sausage Pasta

How has your year been going so far? Are you still going strong on your New Year resolutions? Have you broken any? Our New Year resolution is just to be a little more frugal and eat more fruit. It really isn't that hard. Also, the other New Year resolution is the kids and I are doing a number of exercises for the number of the day into the year which means if it is the 9th day of the year we will do 9 sit ups, stretches, push ups, jumping jacks, etc. So, far so good but I am unsure when we hit day 50 of the year!
     I have started cooking new dishes again. Recently, I have been trying to make easy one skillet meals. The kids like them. My husband likes them. Plus I can add additional vegetables which no one complains. Whether they notice or not, they haven't said anything.
     I may spend less time preparing supper but we still eat at the table as a family. I can't remember the last time we have not ate at the table. I think it is less messy plus we talk. We normally will ask about the best part of their day. It is cute how the kids go into stories about their favorite part of the day. The stories they tell us tend to make us laugh. When my oldest daughter lived at home, she always went last. Her stories always took the longest. Any other time of the day, she spoke the least. I think she was saving it for supper.
     My children practiced their photography skills and took the photos for me. I asked them to take a photo of themselves but they didn't. I will have to get some photos of them soon.
One Pot Spinach Sausage Pasta
1 tsp vegetable oil
1 package smoked sausage, chopped
8 oz. mushrooms, chopped
4 garlic cloves, minced
2 cups uncooked pasta
4 cups water
2 Tbsp basil plus more for garnish
2 cups spinach
1/2 cup heavy cream
1/2 cup milk
1/2 cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped sausage and saute until heated. 
  3. Remove the sausage and place on a plate lined with paper towels.
  4. Add the mushrooms and garlic. Cook for 4 minutes.
  5. Add the pasta, water, and basil. 
  6. Season with salt and pepper. 
  7. Bring to a boil and cook for 10 minutes or until the pasta is the desired tender.
  8. Stir in the spinach, heavy cream, Parmesan cheese, milk, and sausage. 
  9. Allow to simmer for 5 minutes. Stir often.
  10. Serve with additional Parmesan cheese and fresh basil. 
  11. Season with salt and pepper to taste.
Recipe adapted from Chef In Training.

One year ago......................................I made Italian Cream Cake.
Two years ago....................................I made Stuffed Pepper Soup.
Three years ago..................................I made Sausage Wonton Appetizers.
Five years ago....................................I made Burgundy Mushrooms.
Did you already know...................
-More kids eat their vegetables if they eat supper with their family.
-Kids that eat supper with their family tend to be more exposed to new foods.
-Dinner conversation helps improve kids vocabulary which help improve their grades.

Monday, July 27, 2015


My daughter requested Fettuccine Alfredo. If I'm going to make something so rich, well I think a vegetable should be added. Since the broccoli is covered with alfredo, my husband willingly even ate his vegetables. With this meal, I like to serve a salad. I think it must balance out the meal. Is this dish delicious? Yes! Does it taste like the alfredo served at my daughter's favorite restaurant? I didn't think so but it didn't matter. It was a great meal for a special occasion.
1/2 cup unsalted butter
2 shallots, minced
2 cups heavy cream
1/8 tsp white pepper
pinch of salt
1/2 cup Parmesan cheese, grated

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the shallot and saute.
  3. Add the heavy cream, pepper, and salt. Stir.
  4. Once the mixture reaches a simmer, stir in the Parmesan cheese. 
  5. Allow the mixture to simmer for 10 minutes or until the mixture reaches desired consistence.
Serve with pasta, breadsticks, etc. 
Recipe adapted from Top Secret Recipes.

One year ago........................................I made Tri-berry Pancakes.
Two years ago......................................I made Chocolate Cupcakes.
Three years ago....................................I made Raspberry Cream Cheese Scones.
Did you already know............................
-In 1908, Alfredo di Lelio created a dish for his postpartum wife.
-In 1914, Alfredo added his alfredo pasta dish to his restaurant menu in Italy.
-In 1928, Douglas Fairbanks with his newlywed Mary Pickford (popular Hollywood actors of the silent screen) enjoyed the dish so well they requested the recipe and other Hollywood elites dined at his restaurant.

Friday, May 1, 2015

Kentucky Hot Brown

In honor of Kentucky Derby, I made Kentucky Hot Brown. I really wasn't sure how the kids would like this dish. It did have bacon which is always a plus. Kentucky Hot Brown normally is made with roasted turkey breast but to save time I used deli turkey meat. After assembling the open face sandwich, a rich Mornay sauce tops the sandwich. It was so good. My kids loved it. Since my husband wasn't home, I made him up a plate. Reluctantly, he tried it. The kids kept telling him how good it tasted. He agreed with the kids. If you are having a Kentucky Derby party, then serve this dish. I'm betting it will be popular.
Kentucky Hot Brown
4 slices thick bread, like Texas toast
14 oz. deli turkey breast   
8 bacon slices, cooked
2 Roma tomatoes, sliced in quarter
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus topping
salt and pepper, to taste
Parsley for topping

  1. Heat the oven on broil. 
  2. Cut the crust from the bread.
  3. Toast the bread lightly. 
  4. Set onto a baking sheet lined with parchment paper.
  5. Place the toast onto the baking sheet. 
  6. Top the toast with layers of the turkey. 
  7. Place two slices of bacon over each turkey slices.
  8. Place the quartered tomatoes on the side. Set aside.
  9. In a medium saucepan, melt the butter over medium heat.
  10. Whisk in the flour to form a thick roux. 
  11. Cook the roux for 1 minute.
  12. Whisk in the heavy cream. 
  13. Bring the mixture to a boil and allow to simmer for 3 minutes. 
  14. Remove from heat and whisk in the Pecorino-Romano cheese.
  15. Season with salt and pepper. 
  16. Pour the Mornay sauce over the open face sandwiches. 
  17. Top with some shredded Pecorino-Romano cheese.
  18. Place the sandwiches in the broiler until the cheese is bubbly and golden brown.
  19. Sprinkle with Parsley and serve immediately. 
Recipe adapted from Brown Hotel

One year ago......................I made Mexican Rice.
Two years ago....................I made Guacamole.
Three years ago..................I made Coconut Cream Cheese Pinwheel Cookies.
Did you already know..................
-In 1926, the Brown Hotel in Kentucky had over a thousand guest attending their dinner dance.
-Around midnight, the band would take a break and the guest would retire to the kitchen for a meal. 
-Chief Fred Schmidt created the hot brown for the hungry dancers.

Wednesday, April 22, 2015

Provence Chicken

When I see our oldest son, we normally talk about different foods we have made. Recently, he told me about his favorite dish. I knew I had to try it especially since it has asparagus in it. Asparagus has been popular in my household since my husband finally tried it. Yes, we wore him down enough to give in to our peer pressure. Hey, it was for a good cause-he should be eating his vegetables. If my children eat their vegetables, then my husband can too.This recipe is seasoned with herb de Provence. It has shallots, asparagus, tomatoes, and topped with Gruyere cheese. I liked it. Good choice, son, good choice.
Provence Chicken
2 tsp olive oil
4 chicken breast
1 Tbsp herbs de Provence
2 Tbsp shallots, chopped fine
10 sweet cherry tomatoes, quartered
10 asparagus, chopped
salt and pepper
4 slices Gruyere cheese

  1. Preheat oven to broil. 
  2. In a large skillet, heat the oil over medium heat.
  3. Add the chicken to the pan.
  4. Sprinkle the herbs over the chicken and allow the chicken to brown. 
  5. Turn the chicken and season other side with a little herbs. 
  6. Remove the chicken onto a plate. Set aside.
  7. Add the shallots, tomatoes, and asparagus. 
  8. Sprinkle a little herbs on top of the vegetables. 
  9. Saute the vegetables for 5 minutes.
  10. Add the chicken back to the pan.
  11. Season with salt and pepper to taste. 
  12. Allow to cook until the chicken is thoroughly cooked and the asparagus is tender.
  13. Transfer the chicken to an oven proof pan. 
  14. Top with the vegetables. 
  15. Cover with a slice of cheese on top.
  16. Place in broiler and cook until the cheese is melted.
  17. Allow to rest for 10 minutes before serving.
Recipe aspired by my son.

One year ago..........................................I made Steak Sandwiches.
Three years ago.....................................I made Oatmeal Crisps.
Did you already know.......................
-To grow asparagus from seeds, it will take three years to harvest.
- An asparagus crop can be harvested for 15 years.
-White asparagus is grown underground so the lack of sun will prevent the vegetable from turning green.

Friday, March 20, 2015

Individual Scalloped Potatoes

Welcome Spring! The grass is green. The Canada geese are still here so I'm sure they are waiting to head back north. My sister showed me all the snow still on the ground so I understand why the geese want to stay a little longer down here. The other great thing about today is it is my niece's birthday! Don't worry I will call her to wish her a great first day of Spring on this wonderful birthday. Since I figured I posted cupcakes yesterday, today would be scalloped potatoes! I have made this recipe a couple of times now. My children love it. My husband request it. It is a popular dish. My husband said the recipe even sounds simpler than the box kind.
Individual Scalloped Potatoes 
3 Tbsp unsalted butter
3 Tbsp all purpose flour
2 cups milk
2 tsp salt
1/4 tsp ground black pepper
8 oz. cheddar cheese, grated
4 large potatoes, thinly sliced

  1. Preheat oven to 350 degrees F.
  2. Lightly spray 4 individual casserole dishes with nonstick cooking spray. 
  3. In a medium saucepan, melt the butter over medium heat.
  4. Lower heat to low, add the flour and stir to make a roux for 1 minute.
  5. Whisk in the milk. Allow to thicken for 5 minutes.
  6. Season with salt and pepper.
  7. Stir in half the cheddar. Cook for 1 minute. 
  8. Gently, add the potatoes and coat with the mixture.
  9. Spoon the mixture evenly into the prepared casserole dishes.
  10. Top each dish with the remaining cheese.
  11. Bake the dishes for 30 minutes or until the potatoes are tender.
Recipe adapted from Southern Food.

One year ago.............................I made Maple and Brown Sugar Cinnamon Rolls.
Two years ago...........................I made PB Oreo Brownie Cupcakes.
Three years ago.........................I made Rice Pilaf.
Did you already know............................
-Canada Geese can live to be 24 years old in the wild.
-In 24 hours, a flock of geese can fly over 1,500 miles with a nice wind current.
-Canada Geese are monogamous and lay between 2 to 9 eggs.

Monday, February 2, 2015

Cheesy Chicken, Broccoli, and Rice

Lately, my daughter has been on a reading kick. She reads all the time. I think it's great. My son, however, still needs to be persuaded to read. It is part of their homework. After my son reads, he is suppose to write a paragraph about what he wrote. I really think he hates the writing the most. He does like helping me in the kitchen and doesn't mind reading recipes to me. He helped with this dish. We really liked this dish a lot especially my husband. Any meal with rice is a winner according to my husband. Even with the broccoli, he still really liked it.
Cheesy Chicken, Broccoli, and Rice
2 Tbsp olive oil
1 medium yellow onion, finely chopped
1 lb. chicken breasts, cut into bite sized pieces
3 cloves of garlic, minced
1 cup uncooked Jasmine rice
1 lb. broccoli florets, chopped into bite sized pieces
3 cups low sodium chicken broth
2 cups sharp cheddar cheese, shredded

  1. In a large pot, heat 1 Tbsp of olive oil over medium heat.
  2. Add the onions and saute for a minute. 
  3. Increase the heat to medium high and add the chicken.
  4. Season with salt and pepper.
  5. Brown the chicken. 
  6. Add the garlic and cook for a minute.
  7. Push the chicken to one side of the pan and add the other Tbsp of olive oil to the empty side.
  8. Add the uncooked rice to the olive oil side and saute for a couple of minutes.
  9. Stir in the chicken broth and white wine. Bring the mixture to a boil.
  10. Lower the heat to a simmer and cover.
  11. Allow the mixture to cook covered for 10 minutes.
  12. Stir in the broccoli and cover. Allow to cook for another 10 minutes. 
  13. Remove from heat and stir in 1 cup of cheese. 
  14. Sprinkle the other cup of cheese on top. Cover and allow to sit for 2 minutes for the cheese to melt.
Recipe adapted from The Girl Who Ate Everything.

One year ago..............................I made Oatmeal Batter Bread.
Two years ago............................I made Homemade White Loaf Bread.
Three years ago.........................I made Boston Baked Beans.
Did you already know........................
-Broccoli belongs to the cabbage family.
-The word broccoli is derived from the Italian word 'brocco' which means arm. 
-In 1990, President Bush banned broccoli on Air Force One.

Wednesday, January 28, 2015

Queso Blanco Cheese Dip

Here is the serious question: are you allowed to cheer for a different team then your favorite team? I'm just asking. Now, I always cheer for the Denver Broncos but they will not be heading to the Superbowl. Then I cheer for my husband's favorite team which is the Dallas Cowboys. Well, my husband's friends tell me I can't cheer for his team since they aren't my favorite. Then I made the mistake of posting Go Patriots! They told me I can't cheer for the Patriots either. Well, I disagree with their logic. Since we have four children, then I would only be allowed to cheer for one child. Right? Well, I will cheer for the team I want to take home that Superbowl ring this weekend even if it isn't my beloved Broncos. If you are heading to a Superbowl party, you really should make this dip. It is cheesy and easy. My kids couldn't get enough of this recipe.
Queso Blanco Dip
1 Tbsp vegetable oil
1/4 cup white onion, diced
4 Roma tomatoes, seeded and diced
12 oz. white American cheese, shredded
6 oz. Pepper jack cheese, shredded
1/4 to 2/3 cup half and half

  1. In a medium saucepan, heat the oil over medium low heat.
  2. Add the onion and tomatoes. Cook for a few minutes.
  3. Add the American cheese, Pepper jack Cheese, and the 1/4 cup half and half. Stir until mostly melted.
  4. Add additional milk until the desired consistency.
Recipe adapted from Confections of a Foodie Bride

One year ago..................................I made Baked Sweet and Sour Chicken.
Two years ago................................I made Hash Brown Potatoes.
Three years ago...............................I made Mushroom Burgers.
Did you already know..................
-The NFL team with the most revenue is the Dallas Cowboys.
 -In 1989, Jerry Jones purchased the Dallas Cowboys franchise for $150 million.
-In 2014, the average NFL team is worth over $1.4 billion.

Friday, January 16, 2015

Quiche Lorraine

Since I can't eat healthy all the time, I handed my son a cookbook and asked him to pick a dessert recipe. My son picked the only savory dish in the whole cookbook filled with desserts. I will admit this dish is my favorite dish I've made this year so far. My son even helped make it. He has been helping in the kitchen more which I love. I know this isn't a healthy meal. I know it is full of cheese and bacon but it is great. Since making this dish, my son has asked for me to make it again. Yes, it is that good.
Quiche Lorraine
1 unbaked pie crust
6 slices of bacon, chopped
1 1/2 cups (6 oz.) Swiss Cheese, shredded
1 can (12 oz.) evaporated milk
3 large eggs, well beaten
1/4 tsp salt
1/4 tsp ground black pepper
 1/4 cup green onions, chopped
toppings: crumbled bacon and chopped green onions

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of a deep dish pie pan with the pie crust. Set aside. 
  3. In a large skillet, cook the bacon over medium heat. 
  4. Sprinkle half of the cheese onto the bottom of the pie crust. 
  5. In a small bowl, mix the evaporated milk, eggs, salt, pepper, green onions, bacon, and the remaining cheese. 
  6. Pour the mixture into the pie crust. 
  7. Bake the pie for 35 minutes or until the quiche is cooked through and the crust is cooked.
  8. Allow the quiche to cool for 5 minutes. 
  9. Garnish with additional bacon and green onions. 
Recipe adapted from Very Best Baking cookbook.

One year ago....................................I made Cookies and Cream Cookies.
Two years ago..................................I made Italian Ranch Dip.
Three years ago................................I made Creme Brulee.
Did you already know..............
-Quiche Lorraine is quiche with cheese.
-In Lorraine, France, the typical quiche doesn't contain cheese.
-Quiche Alsacienne is quiche with onions.

Wednesday, December 10, 2014

Roasted Provolone

I love cheese like my husband loves peanut butter. Normally, I do not just make a a dish of cheese but that is what I did. My children loved this dish. I thought it tasted wonderful but it was stingy. The kids didn't care. They told me that I should share this recipe with you. I think next time I make garlic bread this would be the best topping.
Roasted Provolone
6 oz. Provolone slices
1/4 tsp oregano

  1. Preheat the broiler. 
  2. In a small baking dish, place the provolone cheese. 
  3. Broiler the cheese for about 8  minutes or until browned.
  4. Sprinkle the oregano on top.
  5. Serve immediately with toast.
Recipe adapted from Bon Appetit.

One year ago....................................I made Bacon Cheeseball.
Two years ago..................................I made Penne Aglio-olio.
Three years ago................................I made Honey Butter Pork.
Did you already know....................
-Provolone cheese originates from Southern Italy.
-Provolone cheese is made from cow's milk.
-In America, provolone tends to be Provolone Dolce which is aged only a couple of months and is milder than Provolone Piccante.

Friday, January 31, 2014

Pepperoni Cheese Bread

The Superbowl is this weekend. Will you be watching? Or will you be watching the commercials? I suggested we should have a Superbowl party and my husband said not this year. I think if it was his team then it would be sure but it is only my favorite team playing. Either way, we always watch it. I was thinking about some typical football foods like wings, nachos, pizza, etc and decided to make this bread. My oldest daughter taught me how to make this delicious bread. It is like pizza in a bread with no sauce. If you miss the sauce so much, you can always use it as a dipping sauce. I think this is the type of food to share in a group to make sure I'm not the only one eating it all.
Pepperoni Cheese Bread
1 pizza dough
6  Tbsp softened unsalted butter
1 Tbsp oregano
1 tsp garlic powder
1/2 tsp salt
6 oz. Mozzarella cheese
30 pepperoni slices

  1. Line a baking sheet with parchment paper. Set aside. 
  2. Roll out the pizza dough into a long rectangle on a lightly floured surface.
  3. In a small bowl, mix the butter, oregano, garlic powder, and salt.
  4. Spread the butter mixture over the dough.
  5. Cover the butter mixture with the cheese.
  6. On top of the cheese, place the pepperoni. The pepperoni should be slightly overlapping.
  7. Roll each side of the dough into the center of the dough to form a long strip. Place the seam underneath the dough.
  8. Take one end of the dough and roll the dough into the side of the dough towards the other end to form a large circle. The dough should not be lifted off the counter. 
  9. Carefully, transport the circle to the parchment paper. 
  10. Allow the dough to rise for 30 minutes.
  11. Preheat oven to 350 degrees. 
  12. Bake the bread for 20 minutes or until cooked through.
  13. Allow to rest for a few minutes before serving.
Recipe provided by Allie of Sweet Morris.

One year ago....................................I made Homemade White Loaf.
Two years ago..................................I made Baby Back Ribs.

Did you already know.......................
-The Superbowl was watched by more than 164 million people last year.
-The winner of the Superbowl receives the Vince Lombardi Trophy.
-The sterling silver Vince Lombardi Trophy is made by Tiffany & Co.

Go Broncos!

Friday, December 13, 2013

Bacon and Cheddar Quiche

Recently, I attended a baby shower. At the shower, they served quiche. While I was enjoying my quiche, I realized I had never made one. Why? I don't know since my children love eggs. I also had pie crust in the freezer. So, I figured it would be a nice meal to make for breakfast. The kids loved it. Now, I figured I was going to put everything I like in my omelet in the quiche. I love easy meals especially ones the kids love. I will be making this again.
Bacon and Cheddar Quiche
1 pie crust
1 Tbsp butter
6 mushrooms, sliced
1 cup kale, chopped
1/2 large onion
4 large eggs
1 1/2 cups half and half
12 slices crispy bacon, crumbled
1/4 tsp salt
1/8 tsp pepper
1 cup sharp Cheddar cheese, shredded

  1. Preheat oven to 375 degrees F.
  2. Roll out the pie crust to fit the desired baking pan/ pie pan.
  3. Place the dough into the baking pan. Prick the bottom of the pie dough with a fork.
  4. Place dry beans or pie beads onto the pie dough.
  5. Bake the pie dough for 15 minutes. Remove and allow to cool.
  6. In a small skillet, melt the butter,
  7. Add the mushrooms, kale, and onion.
  8. Cook for about 5 minutes. Remove from heat and set aside to cool.
  9. In a medium bowl, whisk the eggs.
  10. Add the bacon, salt, pepper, and 1/2 cup of cheese to the eggs. Mix well.
  11. Add the mushroom mixture to the eggs and mix.
  12. Carefully, pour the egg mixture into the cooled pie crust. (Do not over fill and leave 1/2 inch from the top space. Any left over, make scrambled eggs.)
  13. Top the egg mixture with the remaining cheese.
  14. Bake the quiche for 30 minutes or until the quiche is set and golden brown. 
Recipe adapted from Southern Food.
One year ago............................I made PB Candy Bar Brownies.
Two years ago..........................I made Allie's Cookie Bars.
Did you already know...............
-Quiche originates from Germany.
-Quiche is known as French cuisine. 
-Quiche can be served hot or cold.

Wednesday, December 11, 2013

Bacon Cheeseball

At my old work, one of my coworkers would bring in a cheese ball to the Christmas party. It was good and very popular. One year she told us that it was pretty easy to make. I figured I would make one. They are real easy to make. I made mine with a little bit of heat but this recipe is easily adaptable to your preference. I used a food processor since I used it to shred the cheese first then to crumble the bacon. What a tasty treat!
Bacon and Cheddar Cheese Ball
1 package (8 oz.) reduced cream cheese (Neufchatel), softened
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese, shredded
16 slices crispy bacon stripes, crumbled

  1. In a food processor, combine the shredded cheese with the cream cheese until well incorporated.
  2. Add half the crumbled bacon. Mix well. 
  3. Form the cheese mixture into 2 balls. 
  4. Add the remaining bacon crumples onto a plate.
  5. Roll the cheese balls into the bacon crumples.
  6. Wrap the balls in plastic wrap and refrigerate for 8 hours before serving.
Adapted from Kraft.

One year ago.........................I made Vanilla Cookies.
Two years ago.......................I made Candy Cane Cookies.
Did you already know..........
-American Neufchatel is a reduced fat cream cheese.
-Neufchatel has 1/3 less fat than regular cream cheese.
-European Neufchatel is very different than the American version.

Wednesday, August 14, 2013

King Ranch Casserole

When I was a kid, I would begin to ask my Dad a question and he would answer no. All I would have to say was Dad and he would say no. So, I learned early to ask him when he was asleep. Dad can I have some money? Yes. Dad can I take the car? Yes. Later, he would tell me not to ask him when he was asleep but it worked. Well, I didn't teach this technique to my children but they decided to try it. While my husband was asleep, my youngest daughter asked him if she could have something. In his sleep, he said, "Does Big Foot exist?" She didn't know how to respond to this question. She decided to come and ask me especially since I was awake. She did confess that he normally does say yes. I guess somethings are passed down through the generations like this recipe.
King Ranch Casserole
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
8 oz. button mushrooms, chopped
4 cloves garlic minced
1/2 tsp chili powder
1/4 tsp cayene pepper
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour
3 1/2 cups chicken stock
1/2 cup heavy cream
1 can of fire roasted green chilies
1 (10 oz.) can Rotel tomatoes
 3 cups cooked chicken
1 cup Monterey Jack with jalapeno cheese, shredded
1 cup Cheddar Cheese, shredded
18 corn tortillas

  1. In a large skillet, melt the butter over medium heat.
  2. Add the onion, bell pepper, mushrooms, and garlic. Saute for 7 minutes.
  3. Stir in the chili powder, cayenne, salt, and pepper. Cook for 1 minute.
  4. Sprinkle in the flour and stir until the flour is mixed into the vegetables.
  5. Whisk in 1 cup of chicken stock until smooth. 
  6. Add another cup of chicken stock and whisk until smooth before whisking in one more cup of chicken stock.
  7. Whisk in the heavy cream.
  8. Stir in the can of green chiles and Rotel. Allow the sauce to thicken.
  9. Mix in the cooked chicken and half the cheese.
  10. Preheat the oven to 350 degrees F.
  11. Grease a 9x13 baking dish with cooking spray. Set aside.
  12. In a medium bowl, add the remaining 1/2 cup of chicken stock and soak the tortillas in the stock.
  13. Line the bottom of the baking dish with six tortillas overlapping. 
  14. Cover the tortillas with the chicken mixture. 
  15. Sprinkle a little cheese over the chicken mixture.
  16. Cover the cheese and chicken mixture with 6 more tortillas.
  17. Layer the rest of the chicken mixture on top of the tortillas followed by a little cheese.
  18. Top the cheese and chicken mixture with the remaining tortillas.
  19. Top the tortillas with the remaining cheese.
  20. Bake in the oven for 45 minutes to 1 hour. The hot casserole should be light browned on top.
  21. Remove from the oven and allow to cool for 10 minutes before serving.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago..........................I made Chicken Sandwich.
Did you already know............
-The King Ranch was established in 1853 by Captain Richard King and Gideon Lewis.
 -King Ranch is located in South Texas.
-The ranch is one of the largest ranches in the world. 

Friday, August 2, 2013

Italian Omelet

Are you a stick by your menu household? Do you even make a menu? What to have for supper is sometimes a challenging question at my house? Since I know things come up, I try to keep my menu planning simple for the weekdays. I already plan a day with leftovers since I know there will be an extra flexible day to catch up on the menu when we didn't eat according to the menu. Every week, I take a poll of what to have for supper. A lot of times I receive the standard answer I don't care. Well, the night we are to have spaghetti then all of a sudden someone cares and wants something else. Well, I didn't have omelets on our menu.  I will admit my youngest daughter has been asking for omelets so I figured why not. The kids loved it. They added onions to their omelets. If you have picky people in your house, this is the perfect meal to adapt. I really like the flavors plus it's a quick meal.
Italian Omelets per one serving
3 cherry tomatoes, chopped
3 mushrooms chopped
10 spinach leaves, sliced
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded plus a little more for the topping
2 eggs 
1 egg white
1 tsp milk
1/8 tsp oregano
1 tsp vegetable oil
1 tsp butter

  1. In a small skillet, heat 1/2 tsp oil and 1/2 tsp butter over medium heat. 
  2. Saute the vegetables over medium heat for 2-3 minutes. Remove from the heat and set aside.
  3. In a large skillet, heat the remaining oil and butter over medium-low heat. Add more oil and butter if needed.
  4. In a small bowl, whisk together the eggs, egg white, and milk.
  5. Add the whisked egg mixture to the large skillet.
  6. Very gently, push up a corner of the egg and tilt the pan slight so the raw egg run into the corner of the pan.
  7. Once the majority of the egg has set, add the vegetables down the middle of the omelet.
  8. Sprinkle the 
  9. Gently, fold up one side of the omelet into the middle. Tilting the pan slightly. 
  10. Fold the other side of the omelet into the middle. Tilting the pan again will help.
  11. Carefully, tilt the pan and slide the omelet to the bottom of the pan.
  12. Gently turn the omelet over into the middle of the pan so it is flipped over.
  13. Allow to cook for one more minute before carefully sliding the omelet onto a plate.
  14. Sprinkle with additional cheese and the oregano.
Recipe by Jen of Sweet Morris.

One year ago.....................I made Shortbread Cookies.
Did you already know.......
-In Ancient Greek, oregano means Joy of the Mountain.
-Oregano belongs to the genus of the mint family.
-Mexican oregano is stronger in flavor than Mediterranean oregano.
(Oregano is my favorite herb.)

Monday, June 10, 2013

Pizza Quesadilla

At school, my son likes hot lunches. The problem comes when they serve hot dogs since my husband has a chocking phobia. My son usually has to bring his lunch on those days. Well, we had just arrived home from being out of town so I hadn't realized the lunch menu for the day. Afterwards, I asked my son what he had for lunch that day. He told me that he picked pizza quesadillas over the hot dog. I asked him what was in the quesadilla but it sounded like cheddar cheese with pizza sauce. I figured I would make my own version. It came out great plus the best part about the recipe was no oven since it was already a hot day. My family loved it especially my husband. He didn't realize the extra vegetables I had added to the recipe.
Pizza Quesadilla
1 lb. sweet Italian sausage.
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup mushrooms
1 cup spinach
1 cup pizza sauce
12 tortillas about 8 inches
6 fresh large basil leaves
2 cups of cheese, grated (I used a blend of Mozzarella, Provolone, Parmesan, and Cheddar).
vegetable oil for frying

  1. In a large skillet, brown the sausage for about 5 minutes.
  2. Add the onion with the garlic and cook for 2 minutes.
  3. Add the mushrooms with the spinach and saute for about 3 minutes.
  4. Mix in the pizza sauce and coat the sausage mixture. Cook for about 5 minutes and then remove from heat.
  5. Lay a tortilla on a plate then cover with about 2 Tbsp of sausage sauce but leave about 1 inch border from the edge with no sauce.
  6. Top the sausage sauce with 1 basil leaf and then with the grated cheese.
  7. Cover the grated cheese with another tortilla to form a sandwich. 
  8. In another skillet, heat over medium heat for about 1 minute.
  9. Carefully, add the quesadilla to the skillet and squish down.
  10. Cook for a minute or two before carefully flipping over. 
  11. Cook the quesadilla for another minute or until golden brown.
  12. Serve hot with additional toppings of cheese or pizza sauce.
Recipe created by Jen of Sweet Morris.

One year ago.........................I made Seven Cheese Bread.
Did you already know...........
-Over 50% of asphyxiations (choking) are caused by food.
-Hot dogs cause 17% of food related asphyxiations.
-According to AAP, children under 4 years old should not have hot dogs, whole grapes, popcorn to name a few items.

Wednesday, May 15, 2013

Broccoli Cheese Soup

My husband is the first person to rally against vegetables. Maybe you have seen him in our front yard with a sign shouting "No more vegetables! No more vegetables!" So, it surprises me when he kept ordering broccoli soup in restaurants the past couple of weeks. I asked him if he would just want me to make some for him. He told me it would be nice. My oldest daughter told me this is the best broccoli soup she has ever had.
Broccoli Cheese Soup
2 lbs. broccoli
1 Tbsp olive oil
salt and pepper
2 Tbsp butter
1 shallot (about 1 Tbsp)
2 Tbsp all purpose flour
2 cups milk (I used skim milk)
4 oz. fontina cheese, grated
8 oz. cheddar cheese, grated
4 cups chicken broth

  1. Preheat oven to broil.
  2. Arrange the broccoli on a baking sheet and toss with the olive oil.
  3. Season the broccoli with salt and pepper.
  4. Broil for 5 minutes and remove. 
  5. Turn the broccoli pieces over and broil for another 5 minutes. Be careful not to burn the broccoli. Set aside to cool.
  6. In a large pot, melt the butter over medium heat.
  7. Add the shallot and stir for about 1 minutes.
  8. Add the flour and cook for 1 minute.
  9. Whisk in the the milk.
  10. Add the cheese and stir until melted.
  11. Stir in the chicken broth and turn down the heat to low. 
  12. Add the roasted broccoli pieces and stir. 
  13. Allow the soup to simmer for 10 minutes and serve.
Recipe adapted from Katy's Kitchen.

One year ago.....................I made Lemon Tassies.
Did you already know...................
-Broccoli belongs to the cabbage family.
-The word broccoli derives from the Latin word (brachium) and Italian word (braccio) that means arm.
-1 cup of broccoli has the same amount of Vitamin C as 1 orange.