Healthy Baked Broccoli Tots

So I LOVE tater tots and when I saw this recipe I thought why not try it out? Plus I think now is the perfect time to post it as Stephanie Smothers from A Simple Favor would totally make this.

This recipe comes from Gimmie Some Oven.

Ingredients:

  • 2 Cups or 12 ounces of Uncooked or Frozen Broccoli
  • 1 Large Egg
  • 1/4 Cup of Diced Yellow Onion
  • 1/3 Cup of Cheddar Cheese
  • 1/3 Cup of Panko Breadcrumbs
  • 1/3 Cup of Italian Breadcrumbs
  • 2 Tablespoons of Parsley or Cilantro
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Grease a baking sheet with a thin layer of oil or line with parchment paper.
  3. Blanch the broccoli in boiling water for 1 min, then remove and shock with tap water to stop the cooking process.
  4. Drain.
  5. Chop broccoli finely and mix throughly with the egg, onions, cheddar cheese, breadcrumbs, and seasoning.
  6. Scoop about 1.5 tablespoons of mix using an ice-cream scoop or your hands and gently press between hands to form a firm ball and shape into tater tot shape.
  7. Place the prepared tater tot on the baking sheets.
  8. Bake until golden brown and crispy, 18-24 mins.
  9. Remove from oven and enjoy hot or with your favorite sauce.

I forgot to take a pic, oops! Sorry.

Thoughts After Cooking:

So these no way taste as good as tater tots, as nothing can, but they were very good. I loved them and gobbled them up.

For more from Gimmie Some Oven, go to Banana Peanut Butter Smoothie

For more pinterest recipes, go to Super Easy Naan Bread

For more healthy recipes, go to Frozen Strawberry Yogurt Bark

 

Hillshire Farm Crustless Quiche

 Thoughts Before Cooking:

So I do not like quiches. I don’t like the way the egg tastes when it is baked. It just does not appeal to me.

But since Tuesday’s review was on A Quiche Before Dyinga quiche recipe was needed. So I searched throughout the web and chose this one from Hillshire Farms.

Ingredients:

  • 12 Ounces Hillshire Smoked Sausage
  • 8 Eggs
  • 1.5 Cups of Whipping Cream
  • 1.5 Tsps of Dry Mustard
  • 1/4 Tsp of Salt
  • 1/8 Tsp of Black Pepper
  • 1.5 Cups of Shredded Cheddar Cheese, divided

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 13×9-inch baking dish.
  3. Cut the susage into 1/2 inch cubes, set aside.
  4. Place eggs, cream, mustard, salt and pepper in a large bowl-whisk until smooth.
  5. Stir in sausage, 1 cup of cheese, and green pepper.
  6. Pour egg mixture into the greased pan.
  7. Bake 40-45 mins or until the eggs are set.
  8. Sprinkle with 1/2 cup of cheese and let stand 5 mins before serving.

Thoughts After Baking:

So I ran out of cheese to put on top, I thought I had more than I actually did. This quiche was pretty good, I ate half of it, but I’m still not a quiche fan. It is the best quiche I’ve had so far.

For more egg recipes, go to Scrambled Eggs with Spinach & Parmesan

For more sausage recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more pie recipes, go to Creamy Sour Cream Lemon Pie

In other news, today is Friday the 13th!

I hope you al have a great day, however you spend it. I’m thinking Horror movies!

Rebecca (1940)

And pizza! Maybe Pizza Siciliana or Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more Friday the 13th recipes, go to London Fog Smoothie

 

 

The “Best” Green Bean Casserole

So I do not like green bean casseroles.

But we were doing this Sunday School Appreciation Dinner and they planned the menu to be fried chicken, green bean casserole, mashed potatoes and gravy, and cornbread. The only thing I like in that is mashed potatoes, hold the gravy. But I was assigned to do the green bean casserole, so I was going to make it.

So I work until 6 and the dinner was at 6:30, so instead of doing the original recipe, I needed one to make in my crock-pot. I got this from Julia’s Eats and Treats.

Ingredients:

  • 4-14.5 oz Cans of Green Beans, Drained
  • 2-10.75 oz Cans of Condensed Cream of Mushroom Soup
  • 1 Cup of Sharp Cheddar Cheese, Shredded
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Ground Black Pepper
  • 6 oz of French’s Fried Onions

Directions:

  1. Carefully mix everything, except the fried onions.
  2. Spread evenly in the crock pot.
  3. Set the slow cooker on low, cook 2-3 hours.
  4. Top with French Fried Onions before serving.

Thoughts After Reading:

So I didn’t eat it, I didn’t get a chance as it was gobbled up so quickly. Everyone gave me compliments, so while I didn’t taste it I would recommend it to all you out here.

For more casseroles, go to Slow Cooker Enchilada Casserole

For more crock-pot recipes, go to Slow-Cooker Bread

For more recipes, go to Eggless Cookie Dough

Iron-Rich Black Bean Soup

My mom picked up this cookbook, Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul by Rena Rossner, and it is pretty interesting. Each recipe has a bible lesson/devotion.

This recipe interested me as I was diagnosed as iron deficient an tend to forget to take my [ills as they are disgusting!! I mean seriously, they taste like blood and the taste takes forever to leave your mouth. I feel like a vampire every time-and not in a cool way!

This one goes with the Iron Sharpens Iron scripture and Deuteronomy 8:9

Ingredients:

  • 1 Onion Chopped
  • 4 Cloves of Garlic, Crushed or Minced
  • 1 Tbsp Ground Cumin
  • 2 Tbsps of Oil
  • 2-15oz Cans of Black Beans, Undrained
  • 2.5 of Chicken Broth
  • 1-28oz Can of Stewed Tomatoes, Undrained
  • Sour Cream or Grated Cheddar Cheese for garnish (optional)

Directions:

  1. Saute onion, garlic, and cumin in oil for 3-5 mins.
  2. Add black beans, chicken broth, and tomatoes.
  3. Bring to a boil, then reduce heat to low.
  4. Simmer 30 mins.
  5. Serve with Sour Cream or grated Cheddar Cheese.

Thoughts After Reading:

So when I first made this, I realized that I didn’t have any cumin. Now you can substitute chili powder for cumin, which I thought I had but I ended up accidentally grabbing my cayenne powder instead.

Yes it was a giant mistake:

Now I’m Mexican, I like my food nice and hot but this was too hot. I felt like I was eating lava! My skin and tongue felt like it was melting off. Sour cream didn’t help or milk-nothing.

I have a policy to eat all I make as I don’t want to waste food or money and I did. But I cried every second of it. That food was so painful.

I remade it with the proper ingredients and it was fantastic. I strongly recommend it!

For more soup recipes, go to Spinach Tortellini Soup

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more bible verses, go to The Butterfly and the Violin

Slow Cooker Enchilada Casserole

I’m Mexican

I thought it would be fun to share.

So I love enchiladas. When I saw this recipe I thought it sounded good…except they mix red sauce with chicken. We NEVER, EVER, EVER do that in my house. Red sauce with meat, green with chicken. NEVER, EVER, EVER, EVER, EVER exchange it.

So I was very wary, but I thought I’d try it. It comes from The Magical Slow Cooker.

Ingredients:

  • 1.5 lbs of Boneless, Skinless, Raw Chicken Breasts
  • 1-28 oz Can of Red Enchilada Sauce
  • 10 Corn Tortillas
  • 3 Cups of Grated Cheddar Cheese
  • 1-3.8 oz Can of Olives

Directions:

  1. Put the chicken and sauce in the slow cooker.
  2. Cook on high 4 hours or low 8 hours.
  3. Shred the chicken with two forks in the slow cooker.
  4. Cut the tortillas in to strips, add to the chicken and sauce.
  5. Stir.
  6. Add 1 cup of cheese and half the olives.
  7. Stir again.
  8. Flatten mixture and add rest of cheese and olives.
  9. Cook on low for 40-60 mins longer.

Thoughts After Cooking:

What did I think? I didn’t like it.

Ugh!

Red Sauce with Chicken is just gross. I didn’t like it and recommend skipping it.

For more Pinterest recipes, go to Peanut Butter Banana Oat Smoothie

For more Mexican food, go to Chorizo Breakfast Burrito

For more casseroles, go to Spanakopita Penne Bake

For more crock-pot recipes, go to Slow-Cooker Bread

Easy Northumberland Pan Haggerty

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. The last two years I have done sweeter recipes, so this year I decided to go with something savory and made out of an Irish staple: Potatoes.

I was planning on doing one recipe, but discovered I purchased the wrong potatoes. I scoured the internet and found this one on The Spruce Eats.

Ingredients:

  • 4 oz of Butter, divided
  • 9 oz of Onion, peeled and thinly sliced
  • 4-6 Potatoes, Peeled and very thinly sliced
  • 4 ounces of Cheddar Cheese
  • Salt
  • Pepper

Directions:

  1. Slice the onion.
  2. Peel and cut the potatoes.
  3. Heat the oven to 375 degrees F.
  4. Over medium heat, melt 1 oz of butter in a large, oven safe, frying pan.
  5. Gently cook the onions until soft, but not browned.
  6. Melt half of the remaining butter.
  7. Remove pan from heat.
  8. In the pan, arrange a layer of potatoes.
  9. Add a layer of onion.
  10. Sprinkle on a layer of cheese.
  11. Season with salt and pepper.
  12. Repeat steps 8-11, until all ingredients are used and the top is layered with potatoes.
  13. Place the pan over medium heat and cook on stovetop for a few minutes, or until the bottom layer of the potatoes are brown.
  14. Dot the surface with the rest of the butter and place in the heated oven, baking for 30 mins.
  15. Remove from oven and increase the oven temperature to 425 degrees F.
  16. When the oven’s temperature has risen, return the pan to the oven and cook for 15 more minutes.
  17. To serve, loosen the edges of the potato cake from the frying pan with a spatula.
  18. Flip the pan over onto a  plate or breadboard.
  19. Cut into wedges and enjoy.

Thoughts After Cooking:

So I didn’t have an oven safe pan, after cooking on the stove I flipped it into my pie pan. So I had mixed feelings about this. The potatoes on top and bottom cooked very well, and were delicious. However, the ones in the middle didn’t all cook through.

I sliced my potatoes extremely thin, so I don’t think that was the problem. If I were to do this again, I would do less potatoes; maybe 2 or 3. Or try it with the yukon gold or red potatoes.

But the parts that were cooked, were so good. Yummy:

For more Saint Patrick’s Day posts, go to Irish Blueberry Scones

For more potato recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more holiday posts, go to Creamy Sour Cream Lemon Pie

Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

Black Bean and Turkey Stew

Thoughts Before Cooking:

I just got a crock-pot and my mother gave me this book to go with it. As I flipped through the pages I was looking for something that could cook all night while I was asleep, and be ready the next day for dinner. This recipe of stew/chili appealed to me.

Ingredients:

  • 3 15-oz Cans of Black Beans, Rinsed and Drained
  • 1.5 Cups of Chopped Onion
  • 1.5 Cups of Fat-Free Reduced-Sodium Chicken Broth
  • 1 Cup of Sliced Celery
  • 1 Cup of Chopped Red Bell Pepper
  • 4 Cloves Minced Garlic
  • 1.5 Teaspoon Dried Oregano
  • 3/4 Teaspoon of Coriander
  • 1/2 Teaspoon of Ground Cumin
  • 1/4 Teaspoon Red Pepper
  • 6 oz Cooked Turkey Sausage, Thinly Sliced
  • Cheddar Cheese (optional)

Directions:

  1. Combine all ingredients except sausage into crock-pot. Cover and cook on low 6 to 8 hours.
  2. Stir in sausage and cook on low another 10-15 mins.

Thoughts After Cooking:

It was delicious and so easy. I loved it and will be making this again and again.

For more chili and soup recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more recipes, go to London Fog Fauxccino

Chilaquiles

Thoughts Before Cooking:

This is a recipe my mom used to make whenever she had a surplus of tortillas and wanted something easy to cook. My grandma used to make it when my mom was growing up wjen they weren’t able to afford meat. My grandma and mom used to call it Mexican lasagna as the way you put it together is similar.

Ingredients:

  • 1 lb of Ground Beef or Turkey
  • About a Dozen Corn Tortillas
  • Red Chile Sauce ( Make your own or buy a can. I use Las Palmas brand)
  • Shredded Cheddar Cheese
  • Oil

Directions:

  1. Heat up a little oil in a small pan.
  2. Cut the tortillas into triangle shapes.
  3. Fry the tortillas lightly, just enough so they are firm but not so much as they become chips.
  4. In a separate pan cook the meat.
  5. When both are finished cooking, take out a 9×13 casserole dish. Spoon some sauce into the dish, just a thin amount to cover the pan.
  6. Lay the tortillas in the dish, covering the bottom.
  7. Add meat, sauce, and cheese.
  8. Continue to layer with tortillas, meat, sauce and cheese until dish is full.
  9. Cook at 350 degrees F, until cheese is melted.
  10. Serve.

Thoughts After Cooking:

I love this recipe and love making it!

It is cheap, easy, and delicious.

For more Mexican food recipes, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more mom recipes, go to Basic Hamburger

For more recipes, go to Simple Charoset

Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

Fries Quatro Queso Dos Fritos

Thoughts Before Cooking:

So who here loves the show Psych?

I love this show. I love the mystery, comedy, parody, and looking at all the yummy food they eat.

One particular thing they mention on the show that has gained a lot of buzz was Fries Quatro Queso Dos Fritos.

This is from season three, episode fourteen Truer Lies. After it aired it caused quite a stir as it sounded so good people wanted to try it for themselves.

Unfortunately, there is no recipe for it.

But that didn’t stop me and my friend. We wanted to make it and watch the Psych film, so we decided to try out the recipe from Binging with Babish. However, Babish doesn’t cover everything so Genius Kitchen and The Kitchn had to help me fill in the blanks. He also cubes his cheese, but I’ve discovered that shredded works out much better

Ingredients:

  • 3 Russet Potatoes
  • Olive Oil
  • Bacon
  • 2-3 Tablespoons of Butter
  • 3 Eggs
  • Salt
  • Pepper
  • Flour
  • 1.5 Cup of Shredded Cheddar Cheese
  • 1.5 Cup of Shredded Mozzarella Cheese
  • 1.5 Cup of Shredded Smoked Gouda
  • 1.5 Cup of Shredded Monterey Jack
  • Bread Crumbs
  • 1.5 Cup of Sour Cream
  • Ancho Chile Powder to taste

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Scrub the potatoes clean and remove any blemishes.
  3. Rub the potatoes with olive oil and use a fork to prick them with holes.
  4. Cook for 50-60 minutes, turning them over every 20 minutes. When potatoes are finished remove pan from oven. (Potatoes are done when the skins are dry and the insides feel completely soft when pierced.)
  5. We want as little moisture as possible, so as soon as you remove the potatoes slice them in half and let cool for 15-20 minutes.
  6. Turn the oven down to 400 degrees F.
  7. Place a sheet of parchment paper on a baking sheet and lay out a few strips of bacon.
  8. Bake the bacon for 15-20 minutes, or until crispy. Remove from oven, drain on paper towels, and set aside.
  9. Run them through a potato ricer. If you do not have a potato ricer, scoop the insides of the potatoes into a bowl, add 2-3 tablespoons of butter, and use a potato masher.
  10. Add an egg and sprinkle with salt. Mix together. If mixture is too soft to handle, add some flour to firm it up.
  11. Cover with plastic wrap and chill for 30 mins.
  12. Mix cheeses into one bowl.
  13. Lay out three bowls. In the first place one cup of flour, in the second two eggs, and in the third one cup of bread crumbs.
  14. Take the mashed potato mixture and firm into a ball. Fill it with the cheese mixture.
  15. Roll ball into flour, then eggs, and then bread crumbs.
  16. Repeat until all the potato mixture is used.
  17. Deep fry at 350 degrees F for 5-7 minutes.
  18. Sprinkle the Fries Quatro Queso Dos Fritos with salt.
  19. Scoop out the sour cream and place in a bowl.
  20. Add the chile powder and stir it in.
  21. Pour the chile powder and sour cream mixture on a plate.
  22. Chop bacon into small pieces and sprinkle on the chile powder and sour cream.
  23. Stack Fries Quatro Queso Dos Fritos on top of each other.
  24. Eat, dipping potatoes in the sour cream mixture.

Thoughts Before Cooking:

It was delicious!

The only thing I would change is, as I said earlier, doing shredded cheese over cubed. It makes sure you get the most out of it. Other wise I loved them!

For more potato recipes, go to Baked Potato Soup

For more recipes, go to Pão de Queijo

Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Chili

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

Chicken Cashew Wrap

chinesenewyearchicken

Gung Hay Fat Choy or Happy Chinese New Year!

Today marks the new year, the year of the Rooster. Roosters are trustworthy, with a strong sense of timekeeping and responsibility at work. Some famous Roosters are Donny Osmond, Dolph Lundgren, and Jennifer Lopez. Roosters are best with Oxen and Snakes; but should avoid Rats, Rabbits, Horses, and Pigs.

In honor of this being the year of the Rooster, I have decided what better way than to have a chicken recipe.

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Bake Until Golden

Thoughts Before Cooking:

This recipe is from Bake Until Golden, the wraps Lisa Leann makes when they are in a hurry to get to the airport. I’ve never made wraps before, but have always wanted to try, so I give this a look.

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Ingredients:

Dressing:

  • 1/4 Cup of Mayonnaise
  • 3 Tablespoons of Honey Mustard
  • 1/2 Tablespoon of Red Wine Vinegar
  • 1/4 Teaspoon of Salt
  •  A dash of Pepper

Meat Mixture:

  • 1.5 Cups of Chicken
  • 1 Cup of Celery, Chopped
  • 1/4 cup of Cashews, Chopped
  • Flour tortillas (I used wheat)
  • Shredded Cheddar Cheese
  • 1/8 cup of Onion, Chopped

Directions:

  1. In a large bowl, create the dressing by stirring the mayonnaise, mustard, vinegar, salt, and pepper.
  2. Next: add the chicken, celery, cashews, and onion to the dressing.
  3. Stir well.
  4. Warm the tortillas on the stove.
  5. Scoop some of the chicken mixture into the tortilla.
  6. Sprinkle cheese on top.
  7. Roll it up like a burrito.

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IMG_4996 IMG_4999

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Thoughts After Cooking:

These were really good! I had a hard time stopping:

eatinghobbyilovelucy

I like making them in the morning or night before and taking them to work with me.

wantyouyes

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For more Potluck Catering Club recipes, go to Happy Trail Mix

For more Chicken recipes, go to Angel Hair Pasta with Chicken

For more “sandwiches”, go to Ham and Cheese Monte Cristos

For more Holidays, go to Potato Chip Omelet

For more recipes, go to C is for Chocolate Oat Crackles

Ham and Cheese Monte Cristos

kelloggscookbook

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

wow

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

yuck_pirates_of_the_caribbean

This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

joker-yum

It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles