Cheesy Kielbasa and Pasta Dinner

Good evening my friends!  It feels so good to bring you a new recipe last week and another one this week!  I have missed it, and all of you.

I found kielbasa at the store marked down.  1.00!  I bought a handful, ok....I bought 8,  Straight into the freezer for a good potato and kielbasa hash with a fried egg on top or something for breakfast or breakfast for dinners.  I asked you all on Facebook for your best recipes using kielbasa, and what great feedback.  I plan to give many of them a try!  I wanted to use pasta and cheese, and had never run across much of that nature so I went to work and hit this on the head, the first time and I can assure you, this might be a once a weeker in our house now!

This is a one pot show.  Everything into one hot tub and you are golden.  I even served it straight out of the pot.  Why not?  Added some crusty bread and a green salad and boom!

Feel free to trade out the can of diced tomatoes for a very large fresh tomato, diced!

1 T olive oil
1 lb kielbasa, cut into coins
1 tsp minced garlic
1- 14.5 oz can of diced tomatoes (feel free to swap out one LG fresh tomato, diced)
3 1/2 cups chicken stock
1 T onion powder
16 ounces short pasta (I used rotini)
1 cup heavy cream
2 cups shredded cheddar cheese (divided)

In a large pot, on medium heat add in your olive oil.  Let warm for a minute and add in your keilbasa and let heat through and brown for 2-3 minutes.  Add in your garlic and stir constantly for 1 minute.  Add in your chicken stock and tomatoes (with juice).  Stir in your onion powder and bring the mixture to a boil. 

When it boils, add in your pasta, stir and cover and let simmer 8-9 minutes.
 

Remove lid, stir in heavy cream and 1 cup of cheddar cheese.

Mix until combined.  Add the other cup of cheddar on top and put the lid back on.  Let sit for 3-4 minutes to melt the cheese.

I served this with some nice crostini and fresh green beans!

If you enjoy this recipe you may also enjoy:

Mexican Spaghetti
Goulash
Orecchiette and Sausage

Anna's Special Request: Hot Brown Copycat from Chik-Fil-A (Dwarf House)

This is a VERY special request.  I have been educated in so many ways with this recipe and the person who requested it!

There are so many of you that I have had the pleasure of "meeting" through messages, and a couple of you in person at Trader Joes!  You are all special, you all rock my socks off and without you, Chefwannabe would be pretty stinkin' boring.

So, last week-ish, I get a request.  "Can you make the Chik-Fil-A (Dwarf House) version of the Hot Brown"?  She continues to explain why she can't get one, "I am unable to leave my home due to cancer treatment and it is the one recipe I can NOT find online".  We discuss the dish, what is in it, how it tastes, how it looks, etc.  I ask her to describe every detail of it that she can remember.  Then we go on to discuss life, and her treatment, what kind of cancer she has, family, meeting our husbands, etc.  We became fast friends and learned we had a few things in common!  She said I could share her photo and so I want you to meet my new friend, Anna!  Gorgeous, inside and out! 

Here we are chatting it up and I am thinking, she is the one going through these trials, treatments and icky stuff, and she is making ME laugh!  In the short time we have known each other, it is clear she is a fireball, and her such a good heart, and sense of humor!

So, off I went to attempt to make this lady the dish she desperately misses!  Boy was I livin' on a prayer, I had NO idea other than what she said, and the photo of the dish what I was doing!  The good news is, I think I got it, she hasn't had it yet,  but my husband loved it as well!  Obviously unless you go grab nuggets from Chik-Fil-A, you aren't going to have the EXACT same taste but one thing I HIGHLY recommend is that you deep fry your nuggets or make homemade batter dipped ones.  I just used frozen, I wanted to get this knocked out as soon as possible for her.  But if you don't deep fry they will get a bit soggy and, in my opinion, not good.

Here we go!  This is not a traditional hot brown like the Kentucky Hot Brown, it is just a version from the Dwarf House she loves!  This recipe will serve 4 regular servings or 2 of the restaurant size servings! HA!

4 T butter
3 T flour
2 cups chicken stock
1/2 cup grated Parmesan cheese
PINCH of salt
16-20 chicken nuggets
1 cup shredded cheddar cheese
8 slices of bacon
buttered toast for the garnish

Prepare your nuggets and set aside.  The rest won't take long so they will be fine and the sauce will heat them back up!

For the sauce, melt the butter in a small pot.  When it is melted add the flour, and let it cook while you stir it for 30-45 seconds.  Add in your chicken stock and whisk until smooth and it begins to thicken.  When it is thickened add in Parmesan cheese and a pinch of salt and whisk until smooth and creamy.

The plating is where this all comes together.
1.  Place chicken nuggets on your plate.
2.  Ladle over the top some of your sauce.
3.  Sprinkle cheese down the center.
4.  You can microwave for about 20 seconds if you want the cheese to be completely melted on top.
5. Place bacon strips in the center.
6.  Add butter toast points all around.

This was awesome!  I made one large plate that my husband and I shared.  I hope it is exactly what you are wanting Anna, but if nothing else, it is an awesome treat of a dinner!

I hope you give this a try.  Let me know what you think and if you have had it from the Dwarf House, if it is even close to the real thing!

ENJOY and please keep Anna in your thoughts, your prayers!  Please send her love, light and healing vibes!

I think taking time to make my Batter Dipped Chicken Nuggets would take this OVER the moon!

BEST Taco Salad

Let's talk taco salad.  I mean, most are about the same old same old.  Don't get me wrong, I LOVE, LOVE taco salad.  I have a few stipulations.  No beans, no onions and no beans, in case you already forgot.

Oh wait, HEY everyone!  How rude of me to not greet  you properly, this taco salad just gets me all confused inside, and I can't think straight.

OK, but seriously, other than my daughter in law joining our family and the beautiful twin grand littles she carried and birthed, this taco salad is right up there with the top reasons I love her so much.  She is kind and has a heart the size of Texas and all that mushy stuff to, but this salad.  Have I mentioned I LOVE her taco salad?

She made it for me yesterday.  A lot of it.  Which is exactly how much of it I ate.  This is not your ordinary taco salad, or, at least to me it isn't.  It is the BEST which is why I named it that!  It has a couple of unexpected flavors that just work beautifully.  You might think to yourself, "really, in a TACO salad??" and the answer is yes.  Just do it, try it, now!

Here is what you need:
1 lb. ground beef, browned and drained
1 head of lettuce (this will obviously vary so just close your eyes and pick one)
1 medium cucumber
1 pint grape or cherry tomatoes, halved
2 cups shredded cheddar cheese
1 bottle Catalina dressing
1 lg back of Nacho Doritos

Get out a large bowl, you are going to need it.  Chop your lettuce and slice your cucumber.  I like to slice the cucumber in half rounds.   Cut your tomatoes in half and toss them in as well, add in meat and combine.  Add in 1/2 cup shredded cheese and mix again.  Start adding in the Catalina dressing a little at a time until you reach the amount you think you want. (usually about 10 ozs)  Now crush up half the bag of Doritos and add them in along with the rest of the cheese.  Let chill about 2 hours before serving.  NO, it does not get soggy.  I know someone is going to ask, so just to clarify!  And don't skip the cucumbers, they are divine in this.  I think grilled chicken or ground chicken would be fantastic too!

ENJOY!

Sausage and Cheese Breakfast DIp

 I always start these notes off the same way.  I need a new introduction.  Good evening, I will start with that tonight!  I hope you are all anticipating your kids going back to school, here, school starts tomorrow.  School shopping done?  Get those supply lists and get to shopping!  I miss those days, although I always do a little shopping for Maddie my oldest grand little and send it to her.  We get to shop together this year since she is here, but, sadly will be leaving in about 10 days to go home to NJ.  WHY did I even bring that up?  I am going to be sad beyond sad to say goodbye to her but I know she is happy, healthy, and full of joy and what more can you ask for them?  Anyway we will do some shopping soon and send her off with it all!

I have had this breakfast casserole running through my brain for a good 2 months now.  I tried to make it really difficult and different, and the reality is, none of that made it better.  I stuck to some old standbys that everyone usually has on hand and it turned out perfectly.  I mean, like REALLY freakishly delicious and I would never argue with freakishly delicious!  Serve this with little toasts, OR.......add some salsa to the cream cheese mixture and serve with tortillas!  Umm-hmmm....  GENIUS, my sentiments exactly.  I will make it for my darling Geo that way next time.  He will think he is in heaven.  As if being married to me isn't heaven in and of itself.  Pfftt.

Enjoy this easy, quick make ahead dip, that you can serve for any breakfast or brunch.  I don't know anyone who wouldn't love "chips" and dip for breakfast!

1 lb. ground pork sausage, browned and drained (yes, use turkey sausage if you want!)
2- 8 oz. blocks of cream cheese
1 T. chives
1 cup grated cheddar cheese (divided)
1/4 cup grated Parmesan cheese
cocktail bread, or unsplit hotdog buns, cut into little slices like bread

Preheat your oven to 375 degrees F.  In a bow combine, browned ground sausage, cream cheese, chives, and 1/2 cup grated cheddar cheese.  Mix until completely combined.  Pour into a small casserole dish, I used about a 9 inch one and it was perfect.  Sprinkle the rest of the grated cheddar and Parmesan cheese on top.

Pop it in the oven for 20-30 minutes.  Let it get bubbly and the cheese melted.  I can't say "bubbly" with thinking of Steel Magnoilia's "gooold and bubblah".  Anyway...

After you have sliced your bread or gotten your cocktail loaf out, just place it on a baking sheet in a single layer and put under your broiler for a minute or 2, flip and do the same.  Just get it golden and crispy.  You can certainly just use plain toast cut into triangles.

This can EASILY be made the night before and popped in the oven in the morning.  Breakfast dip.....does it get better?!

ENJOY!

Cheesy Broccoli and Chicken Bake

A good evening to you all.  I always say that, don't I?  How should I start?  I mean the options are HOLLAAAAA, or like........YO.  No, those won't work.  Anyway, it IS a good evening, when I am writing this anyway and I hope it is for you too!

Summer has sprung.  I know we are all doing a lot more cooking outdoors but, sometimes, indoor cooking is our choice too!  We still have families to feed or maybe only ourselves.  In fact this recipe will do fantastic in the freezer if you have to many leftovers.  Those of you who are single will love to know that.  You can take out the broccoli, it will still be delish, but, honestly, if you take out the broccoli put in peas or something green.  Cause I am the mom that's why!

Enjoy this easy, and yummy casserole that is sure to fill up the tummies of all you love!

2 T butter
1/4 cup finely minced onion
1/4 cup flour
2 3/4 cups milk
1 T. onion powder
1 tsp. salt
1/2 tsp. black pepper
16 oz. pasta, cooked to al dente
2-3 large chicken breasts, cooked and diced
16 oz. bag of frozen broccoli
3 cups shredded cheddar cheese (divided)

If you cook your pasta in salted water, make sure to keep the water when you are done and cook your chicken in it.  Drain your pasta and set aside.  Return pot to stove top and add butter and onions.  Let onions cook for 2-3 minutes, while stirring. 

Add in flour and allow to cook while stirring for about 1 minute to cook out the raw flour taste.  Add in onion powder, salt, pepper and milk.  Let come back to a boil, stirring often.  Add in chicken and broccoli.  Remove from heat and add in 1 1/2 cups of your cheese.  Stir and pour into a greased 9x13 casserole dish.  Sprinkle remaining cheese on top and back for 20-30 minutes.  

This is a really easy recipe that is usually a winner for anyone I make it for!

ENJOY!

Mom's Hashbrown Casserole

Hello friends.  You might not believe it, but it is Easter.  The kids have gone home, dishes are done, dessert is calling me, again, and I am blogging.  Not because I have to, but because, I wanted to share a dish with you I made and tell you about my Easter.

Two of our three grandchildren were here, and the Easter bunny hooked them up.  What fun to do Easter with the littles again!  All dressed in their Easter best, and just the delight of the get together after church!  This is by far my favorite Christian holiday, it means so much to me.  It just made it perfect to have our children and almost all of our grandchildren with us.  I hope that if you celebrate Easter, you enjoyed the day with those you love, family, friends, whoever!  We couldn't have asked for more, Jesus, beautiful weather, laughter or more food!!

Speaking of which, the reason we are here.  This is just a basic hash brown casserole that my mom has made for years, now my sister makes, and this year I made.  I know I have had lots of versions of it, but this is mine and it is delicious and SUPER EASY.  You can choose to add 1/4 cup minced onions, we don't groove on onions in this dish so, I use onion powder.  IF you do add the onion, sauté it in butter for approx. 2-4 minutes first.  I just wanted you to know, the choice is yours.   For the record my sister ALWAYS uses onions.  She always has to be different!

You will need
1lb bag of frozen hash browns (shredded or cubed)
1/2 cup butter, melted
16 oz. sour cream
2 cups grated cheddar cheese (maybe a little extra for the top)
1 tbsp. onion powder

1 tsp salt

1/4 tsp black or white pepper
1 can cream of mushroom soup
Preheat your oven to 350 degrees F.  Your hash browns can be thawed or not, it makes no difference.  In a huge bowl literally mix everything together.  It is that simple.  Spray your 9x13 pan with non stick cooking spray OR butter it and then pour the completely combined mixture into your pan.  Bake for 60-90 minutes. 

PS Everything tastes more like mom's in her old pan she handed down to me!💗

ENJOY!

3 Layer Chili Dip

Who is gearing up for the SUPER BOWL?  Not me, and as far as I can tell it will be a long time before my Eagles are in the running again.  Unhappy camper, can you tell? 

I know so many of you are planning big parties, lots of friends, family, food and drink, (please do NOT forget the drinks).  Do you ask everyone to bring something or do you do all the food prep yourself? This is a really easy dip that my son made a couple of months ago when we went over to watch an Eagles game.  He said someone he knew in Georgia  (where he was stationed) had made it and he loved it so he had made it ever since.  I am sure it isn't a new recipe, it is to easy and good for it to have not been around the block a few times!! 

It is delicious, it literally takes 5 minutes to put together and 25 minutes in the oven to to warm up.  I like to serve it with Frito Scoops, but tortillas are awesome as well.  Do what makes you happy!!

GOOD LUCK to your team!! 

You will need:
2, 8oz. blocks of cream cheese
2 cans of chili with no beans
2 cups grated cheddar cheese

In a square or round baking dish or pie dish, spread out the cream cheese in an even layer.  Easy enough, right

 

Next, pour in both cans of chili and spread evenly as well.  I somehow, did NOT photograph this step.  I am sure you can handle it though! HA!  Then add the grated cheddar on top and this is what you will pop in the oven at 350 degrees F for 25-30 minutes until it is bubbly!

 

Serve up with your favorite chips.  Grab a cold one and enjoy the game!  I...will be shopping!

ENJOY!!

Cheeseburger Mac

Ok, truth time.  How many of you are fans of Hamburger Helper?  Don't worry, no judgment here, I use it sometimes as well.  So easy, quick and throw it with a veggie or salad and call it dinner right?   Back in the day we were one Hamburger Helpin' family.  Between practice for swimming, or football, dances, baseball, work, social lives, etc., it was just so dang handy and quick.  I wasn't as much of a cook as am I now back in those early days of marriage and family so we do the best with what we have, right?

Jump ahead to now.  I by no means am an ingredient princess.  I am guilty of rarely reading ingredients, but more and more often it is occurring to me to do so.  (baby steps friends, baby steps).  I mean, am I the only one who can't pronounce half the stuff on most ingredient lists?  I don't need preservatives, because I am making it fresh.  Does mine taste EXACTLY like Hamburger Helpers Cheeseburger Macaroni or whatever it is?  Heck no.  I think it is better!  I suppose if you want to change out the grated cheddar for Velveeta or something it might taste more like the cheese powder we all know and love.  (or don't love).  Notice mine isn't yellow/orange!  You can add your own spices, put own little spin on it.  How about some chili powder and Monterey jack cheese for a little "chili mac" inspiration?  I could go on and one but as a mom, I know how precious these one pot recipes are.  This fed 4 people just fine, but double it, if you have growing boys and girls and hungry parents!!

You Will Need:
1 1/2 lbs. ground beef
2 tsp. garlic powder
1 tbsp. onion powder
2 tsp. salt
1/2 tsp. black pepper
2 tbsp. butter
2 1/2 cups water
2 cups milk
4 1/2 cups short cut pasta of your choice (uncooked)
2 1/2 cups grated sharp cheddar cheese (or cheese of your choice)
1/2 cup grated parmesan cheese

In a medium pot, brown hamburger, adding in garlic, onion powder, salt and black pepper.  Drain ground beef if it gives off to much fat. 

Add back to your pot and add in butter, water, milk and pasta. 

Place a lid on the pot and bring to a simmer for the amount of time recommended on your pasta package.  Stir every couple of minutes to minimize sticking.  When the pasta is cooked, turn off the heat and add cheeses. 

Stir until melted.  Let sit a couple of minutes before serving. 

I hope you enjoy this one pot dinner.  I know as a mom, of a once busy child, how much these "one potters" are cherished!!

ENJOY!

Mexican Stuffed Shells

Evenin' folks!  "Folks" isn't that such a Midwestern word?  Maybe it is common somewhere else as well but it is so Nebraska to me.  Anyway, now that my kids are Midwesterners, we have been sharing lots of Sunday suppers together!  Last week they invited us over for THE best stuffed shells ever!  They were so good.  I was happy to hear that had worked on preparing them and all of dinner together.  It reminded me of my husband and I when we were young and in love!  Now was are old and MORE in love!

The next day, wait this is probably TMI.  Oh well, who cares, it has never stopped me before.  The next day I am in the shower, happily enjoying the whole process of well.....showering when suddenly my husband manages to time,  opening the curtain AND happily YELLING my name at the same time, nearly giving me a heart attack.  He says, "OMG, call the kids, we are should make our OWN version of non traditional stuffed shells".  I respond with, "Okay honey, cool.  What are we stuffing them with"?  MEXICAN stuffed shells.  Ok, phone call made, plan in action and to the store I go. 

This recipe makes an absurd amount of shells, if you need less, half the recipe, but I guarantee, they will last in your freezer until you need a quick meal and don't feel like cooking! This recipe fed 6 hungry adults

Here is what you will need:
2 boxes of jumbo shells
2 lbs. (plus maybe 1/4) ground beef (feel free to substitute ground turkey or chicken)
2 packets taco seasoning, brand of your choice
2 cups grated cheddar
2 cans enchilada sauce
2 large bottles of taco sauce, again your choice

Preheat your oven to 350 degrees F.  Remember these won't take long in the oven since we are just warming through all the goodness!!

In a skillet, brown your ground meat of choice, when it is completely cooked, drain off any grease put back in the pan and sprinkle in both packets of taco seasoning and stir until it is stirred through.  Set aside to cool.  In the meantime, boil your shells in well salted water, as per the package directions.  Drain well and run cold water over them to stop cooking.  We don't want mashed pasta potatoes. 

Now the easy part.  In the bottom of a 9x13 pour 1 can of enchilada sauce, fill shells with some ground meat, a little cheese until full and place in pan, continue with all shells.  When done, pour 1 jar of taco sauce over the top.  Do this with all shells BEFORE adding cheese on top.  When you are all done take the remaining cheese let is snow on top of both pans.  I actually used 2 9x13's and a loaf pan for the last 6.  Kind of a rinse and repeat sort of situation here.  No rocket science in my kitchen!

Bake for 20-30 minutes.  Feel free to add some salsa on top as well, I just knew my son and hubby would like taco sauce better.  If you want more sauce on top, add both!

We served these with some Mexican rice, and tortilla chips!  DELISH!

ENJOY!

Turkey Stuffed Mini Pepper Poppers

Peppers, peppers, peppers.  I seem to have an overabundance.  Let me explain why that is an issue.  I have a love/hate relationship with peppers.  I love them raw.  I love the flavor, the crunch, and the freshness of them.  However, once they hit the heat, they get soft, maybe even a tiny bit slimy, and I just am in a weird place with them, once that has happened.  Stuffed peppers, YUM, except I only eat the middle out of the pepper.  Now, if they are chopped up, we have a whole new situation.  I mean, who is really THAT picky?!  Isn't it like being a person who only like corn ON the cob and not off?  Ridiculousness. 

 

That all being said, and explained, I love these.  I had intended to use jalapeno's with these, however, when the little sweet bells presented themselves, I knew for the crowd I was cooking for, they would be the best choice.  I wanted a hearty filling, one that could be used for a side dish, a light lunch with a salad, or even an appetizer.  A few of them were so small, I admittedly just popped them down the hatch, full throttle.   I am positive these would do great on your bbq grill too!

You will need:

1lbs sweet mini bell peppers (14-16)
1/2 lb.. ground turkey
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
4 oz. cream cheese
3/4 cup grated cheddar cheese

Preheat your oven to 375 degrees F.  Cut the very tops off of your peppers and using an ice tea spoon or small dessert spoon, clean out the seeds and veins as best you can.  Set on a baking sheet.  Combine remaining ingredients in a bowl and spoon into a piping bag, or Ziploc bag with the corner snipped off or use the ice tea spoon to get these filled.  I used a piping bag, it was so quick, clean and easy.  Bake for 25-30 minutes, or until the turkey is cooked all the way through.  Let these sit about 5 minutes before eating. 

MMMMMM....mmmmmmmmmmmmm........GOOD!

Cheesy Chicken Noodle Casserole

As you can see I decided to take my chicken noodle obsession out of the soup pot and put it into a casserole dish.  You know, sometimes you have to think outside the box, and I am on another cupboard use up, and I had a can of cheddar cheese soup that I was tired of looking at!!

 

This is more of a semi homemade casserole.  If you don't prefer to use these canned soups this might not be the recipe for you.  However, it is delish AND, it will feed a small army.  How do I know this?  Because, the fact that it uses 24 ounces of pasta drive it home pretty clearly!  Really though, this was a bit of a use up and a bit of my hankerin' for something cheese with pasta and chicken.  It is easy and in fact, make it a day ahead or make it weeks ahead and freeze it!  Just take it out of the freezer the morning before you need it and let it thaw in the fridge.  Or the "frigilater" as my great niece Leyana calls it!

I hope you enjoy this easy, but really delicious casserole, and go through your cupboards, use up what has been there awhile, it is so gratifying!!

You will need:

24 ounces of dried pasta, I used egg noodles
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cups grated cheddar cheese
3 cups of evaporated milk (you can use regular milk or a combination)
4 tbsp. melted butter
2-3 cups of cubed chicken (precooked)
salt and pepper to taste

Boil your pasta 1 minute sure of the suggested time.  Drain and set aside.  In a large bowl combine the soups, milk, and butter.  Whisk until smooth.  Add in chicken, half of the cheese and egg noodles.  When the mixture is completely combined, pour into a greased casserole dish a BIG one, or you can use 2 smaller ones, because that is how much this makes!  Sprinkle the remaining cheese on top. 

Bake at 375 F for 40-50 minutes until melty and bubbly and delicious!

Use this as a base recipe, add what you like, maybe some veggies, maybe some breadcrumbs on top, there is an endless amount of things to change it up to meet the taste and needs of your family. 

ENJOY!

BBQ Chicken Pizza (Homemade BBQ Sauce)

Hello friends!  I finally got home from my parents and hubby and I decided to spend the first day we could in the kitchen making OUR idea of the perfect BBQ sauce.  Honestly, neither of us are a huge BBQ sauce fans.  I love Cookies, and that is it.  I was game for making our own, at least we could make it how we wanted.  I whipped up a batch of pizza dough, and while it was raising we went to work!

We both like a bit of sweetness and smoke but it took us a bit to get rid of the plain "tomato base" flavor.  We worked, and added, and discussed and then messed it up and then brought it back about 10 times!  I hope you enjoy this sauce, that is especially incredible with chicken.  As I mentioned we made a Chicken BBQ Pizza out of it,  and it was deeeeee-lish.  When two, NON BBQ sauce lovers tell you it was great, it had to be great!  Right?

I used dehydrated onion in this, feel free to mince an onion and sauté it before adding it.  I don't groove hugely on onions so I opted for dehydrated so I had a bit of the bit, but none of the slime.  Hot sauce is also optional, use it to your taste or leave it out completely!

2 cups ketchup
1/2 cup packed brown sugar
2 tbsp. vinegar
2 tsp. onion powder
1 tsp. dehydrated onion
2 tsp. garlic powder
2 tbsp. molasses
1 tsp. liquid smoke
1 tbsp. worcestershire sauce
1 tsp. teriyaki sauce
1/4 cup water

Combine a medium saucepan and bring to a boil, stir constantly.  When it comes to a boil, turn burner off and let sit to cool.   This will yield just about 2 cups of BBQ sauce!

For the pizza (it will make 2) you will need:

4 large chicken breasts, roasted and sliced thin
4 cups shredded cheddar cheese
1 recipe of my Pizza Dough

Follow instructions for pizza dough.  When the dough has doubled in size, divide in half and spread out between 2 pizza pans.  Add half of the sauce to each pizza, and spread it out.  Lay sliced chicken on top, and finally sprinkle with cheese!  Bake at 450  degrees F for 15-20 minutes!


Slop it, slap it, and smack it good!

ENJOY!

Cracker Barrel Copycat- Cheesy Hashbrown Casserole

I can't be the only one who lusts after these unhealthy things, right?  I mean, they are just so tasty, you can't help but wonder why they don't offer seconds!

This prompted me to try a copycat recipe.  I tried a couple and they were way out of the park, I mean like, WAY off.  I have read so many of these recipes and some are so completely different I wonder which one is out of their MIND and which is close!  I have heard they use Colby, no they use cheddar, no they use Velveeta....well guess what?!?!  I took my own ideas with a few hints from these other recipes and though I wouldn't say it is "OMG, EXACTLY" on, I would say it is the closest I have come. 

I am using a cream soup in this bad baby.  If you have a recipe for a cream soup, go with it, I am using it for the sake of time, and yes, even the flavor.  I would venture to say you could change cream of chicken out for cream of mushroom as well.  Sometimes I used canned cream soups, sue me.  I don't necessarily enjoy the fact they are processed and sodium laden but hey, sometimes, a girl wants that kind of thing in her food.  You have choices, just use them if you don't groove on it. 

This is really easy and even if it isn't EXACTLY like Cracker Barrels, it is really good and such an easy side, especially for a crowd!

You will need
2lbs (or just under) frozen hash brown potatoes, THAWED
1 can cream of chicken soup (reg size small can)
1/2 cup melted butter
1 3/4 cups shredded Colby cheese
1/4 cup mild cheddar, shredded
1 tsp. salt (optional)
1 tsp. black pepper
1 tbsp. onion powder

Preheat your oven to 350 degrees F.  Using a large bowl, combine ALL ingredients and stir.  Better yet, wash your hands well, or use gloves and do it with your hands, because this is serious mixin' kids.  Pour into your 9x13 pan, which you have sprayed with nonstick cooking spray, spread out evenly and bake 50-60 minutes.  They will be golden and bubblah when you take them out!

Please let them cool a minute before you serve, nobody needs to lose mouth skin here.  And let's face it, everything tasted better in my mom's very old 9x13 she gave me. 

Chicken Spaghetti

This recipe has a bit of a story behind it, one that I must share, because it is such a good memory for me!

I was teaching pre-k, in Millville, NJ, about 11-12 years ago.  After Christmas break, I am told I have a new student coming.  Her mom and her dad bring her to visit.  The first word out of her mouth, I can never remember because this little, black haired, picture perfect, little girl, spews out the THICKEST southern drawl I have ever heard out of a little body.  I was instantly in love!   She came to school the next day, and everything out her mouth was "yes ma'am, no ma'am" etc.  My other students thought it was awesome so they quickly became the most manner group of children around!  She also came bearing a note from her mom asking if we could not let her nap because she wasn't sleeping at night.  So we did just that and I responded to her note.  The next day, I asked if she gave her mom the note and she said yes.  I said, "Hayle what did your mom say?".  She said, "She said y'all are sweet and you and her should have lunch sometime". HAHA!  I wrote her another note, (sounds like jr high, right?) and we exchanged numbers and less than a week later we were inseparable friends.  The beginning of my dear friendship with Lauren.  I always called her the "Texas cheerleader mom".  Her kids became my nieces and her son is my godson.  And she will always be "Aunt Lauren" to my son!

How does this relate to chicken spaghetti?  This is her signature, famous, everyone asks for her to make it all the time, dish.   Lauren got the recipe from her mom (Mama Darla, RIP) who also reluctantly admitted Lauren could cook it far better!  Once I had it, I was HOOKED.  Once I made for my son, HE was hooked.  My husband never fully rode the chicken spaghetti train, but that is OK, just left more for us.  Sadly, Mama Darla has passed away, I live 1500 miles from Lauren, Hayle, Jade, and Ty, but they are  never far from my mind, and always in my heart.  I love you all and thank you for sharing your family favorite so it could also become a family favorite of the Simmermans!

12 ounces spaghetti (don't be tempted to through a whole 16 oz box in, 12 oz only!)
2-3 lg chicken breasts, cooked and diced or shredded
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbsp. butter
1 tbsp. garlic, minced
1 cup (chicken boiling water or spaghetti water)
1 can ro-tel (diced tomatoes with green chili's)
2 cups shredded cheddar cheese

NOTE: You can choose to roast or boil your chicken.  Make sure to salt, and pepper well either way.  If you boil it, please keep aside 1 cup of the liquid you boiled them in.  Otherwise just keep 1 cup of cooking water from your pasta.

Boil your pasta, and cook it for the lowest amount of suggested time.  When you are done, make sure to keep a cup of starchy liquid out if you need to, and drain pasta.  Leave the pasta to drain and in the same pot, place on medium heat, add in butter, both soups, garlic, ro-tel, and 1 cup of water.  Whisk until combined and then add in chicken.  Cook for 2 minutes and add in cooked spaghetti.  Toss to combine.  Place into a 9x13 pan, sprayed with non stick spray, and spread out evenly.  Top with cheddar cheese.  Bake at 350 for 20-30 minutes.

This has a cult following in my family.  I called my son last night when I made it, I told him I wasn't trying to be rude, but I had just had a plate of chicken spaghetti.  His response, "I don't care, I will make my OWN".  He tried to be strong but I sensed his impending tears and changed the subject fast.  OK so he wasn't going to cry but, in my head, he misses my cooking so much he almost did. 


PS.  Do NOT forget a big fat piece of TEXAS TOAST to eat with this in honor of one of my besties, her mom and children!

Your "chicken spaghetti memories are best" Chefwannabe

Mexican Spaghetti

My husband said to me the other day, "You know, they keep making taco this and taco that, but I have never seen anyone do spaghetti that way".  I said, "you mean taco spaghetti with like sour cream and warm wilted lettuce, oh YUM".   He explained he meant like a "Mexican spaghetti".  So I listened to the man, and as I listened I was working out in my head how I would make this if I were to write the recipe.  However, he seemed to have an exact idea, and it was just what I was thinking.  So, either we have been married to long, or we are simply two halves to one whole.  Aww.....!

I have Cody's Favorite Enchilada Casserole, which is fantastic.  Just ask Cody :)  But this is different. No toppings, and such, just a few mixed up ingredients, that work beautifully together.  I loved this so much more than I thought I would, which is SO exciting.  You parents ,or grandparents with busy kids, needing kind of a quick, make ahead, freeze ahead, dish, need to check this one out for sure.  It is easy, you probably have most of the ingredients in your pantry and it takes as long as it does to cook spaghetti and melt some cheese.  You can't go wrong.

Here is what you will need:
1 lb spaghetti, cooked and drained
1 lb ground beef
1 envelope taco seasoning
1 can chili with NO beans
1 10oz. can of Ro-Tel
2 cups tomato sauce
2 cups grated cheddar cheese

Cook and drain pasta, put back into the pot, then set aside.  Preheat oven to 350.  In a deep skillet, brown hamburger.  When it is halfway done, add taco seasoning.  If you need to drain off grease, do that when the hamburger is all browned up.  Add in chili, ro-tel, and tomato sauce.  Mix until all combined.  Add it to the pot of already cooked pasta and mix completely.  Pour into a casserole dish sprayed with nonstick cooking spray and then sprinkle the top LIBERALLY with cheese.  Bake for 20-25 minutes, until cheese is melted and it is heated all the way through!

Add a salad and some tortilla chips and call it dinner!  Didn't I tell you this was easy?!

Your "does this qualify as fusion cooking" Chefwannabe

Bacon Cheddar Burger Roll

Good evening my friends!  Hoping you are all well, healthy and happy!!  If not, maybe this recipe will be just what you need!!

I am admittedly not the biggest fan of the burger.  They always seem dry and there is just to much of it.  I love thin, thin, THIN patties.  My husband likes a thicker burger.  I mean, who can keep track?  With this burger roll, you don't have to!  Everyone's burger is done at the same time, and you can cut them as thick or thin as YOU prefer!  Already filled up with bacon and cheddar, I mean, it has to be delish, and it is!  I thought of a ton of variations on this, most importantly, Swiss cheese and mushrooms!  That will be the next one, it is hubs favorite.  You could do turkey burgers and fill them with veggies, ham and cheese, ohhhh yea......  Ground chicken, filled with ham and cheese for cordon bleu burgers! AAHHH!!

You get my point.  If you dislike the burger, like I do, give this a go, you might feel differently.  Can you think of any other variations and fillings??  Let me know!  I know this might seem a bit of work, but it really isn't and the presentation is so stinkin' nice.  Ya know?  I can remember my dad teasing my mom always telling her that her food was amazing but she could work on "presentation".  HA.  Men! 

I think this could just as easily be sliced, and served with potatoes and veggies.  It is all up to you guys!!

2lbs ground beef
2 tbsp. of your favorite seasoned salt
1 tsp black pepper
1 tbsp onion powder
1 egg
1/2 cup bread crumbs
8-10 strips of bacon, cooked crispy and crumbled
2 cups grated or cubed cheddar cheese

Mix all ingredients except bacon and cheese.  When they are thoroughly combined, turn your mixture out on to a sheet of tin foil.  Flatten it out, as thick or thin as you want, just remember you will be rolling it and you need it to stay together so not to thin!  When it is pressed out to your liking, top it with the cheese and bacon.  Then using your foil as support, start rolling the meat.  Just keep pulling over the foil and then pull it out so it doesn't get stuck, continue until it is all rolled up.

When it is done, carefully move it to a cookie sheet.  *or start with the foil already ON the cookie sheet so you don't have to transfer it*  Make sure it is seam side down and close up any holes that might have been made. 

  

Place it in a preheated 375 degree oven for 40-50 minutes.  Let cool for 10 minutes before slicing.

I hope you enjoy this recipe and make sure to let me know if you make it and how you adjust it to your taste!!

 

Your "now loves burgers" Chefwannabe



 

My mom's Macaroni Salad.....kinda

Ok, ok, so I have made fun of my mom and her cooking plenty of times.  She always made lots of good things.  Seriously she did.  Roast beef jerky every Sunday to the point I can't stomach it as an adult.  Who doesn't love that?  Sorry mom, just kidding.  Kinda.  She did make meatballs the size of your fist, that were awesome. She also made fried chicken that rivals the best ever made and this simple macaroni salad that I just love. 

 

I have admittedly changed a couple of small things.  My husband is making me confess one of the changes that never happened.  I cooked 3 extremely crispy pieces of bacon, to, ya know...crumble on top.  But  *insert almost incoherent mumbling*..I accidentally ate them.  WHAT????  It WAS an accident.  He said they accidentally must have fallen in my mouth and then had some other completely inappropriate analogy for these kinds of "accidents".   It is like 2 hours later and he keeps randomly saying, "Only one thing could have made that better.....BACON".  I was in the shower and he knocked on the bathroom door to tell me.  Whatev....that is my intelligent answer.


I believe my mom uses the ranch dressing packets, however I used my own dry mix, that I have a recipe for and concocted my own.  You will need 1 1/4 cups in total.  Here is what I did if you are using your own ranch dressing mix:


2 tbsp Ranch Dressing Mix
3/4 cup sour cream
1/2 cup mayo
1/2 cup milk 
Combine and set aside. 

You could use ranch dressing right out of the bottle, 1 1/2 cups or until it is "enough" for you.  

Here is what else you will need:

3 cups UNcooked pasta (shells)

1 cucumber, peeled and diced

6 ounces cheddar cheese, cubed (I used mild)

1 large tomato diced (or more)

Cook your pasta according to package directions.  Drain. While draining go against every single pasta rule you have ever learned.  RINSE it with cold water!  Just so you don't put hot pasta into your nice cold mix.  Drain well.  

Add veggies and cheese to your bowl.  

Mix in dressing and pasta.  Mix well and chill for at least 1 hour.  Overnight is best.  


If you like you can top with crumbled bacon.  Unless yours accidentally falls into your mouth too.  You can also top with green onion, parsley or nothing at all!  Paired with my moms amazing fried chicken you have a 4th of July meal at the Smiths!!


Enjoy my friends!!

Your "bacon is good"chefwannabe

Chris

PS  .....it was no accident.