Grandma Gert's Creamy Chicken Rice

OK, so not MY Grandma Gert, but my cousin's Grandma Gert!

Growing up without grandparents.  Or rather, growing up with grandparents on the other side of the country and the other set of grandparents deceased, it seemed we were always picking up other "grandma and grandpa" figures in our lives.  My mom's parents had passed before many of us were born and my dad's father the same.  His parents lived back in Philly and I do recall speaking to my grandmother once, though I couldn't understand her, (she spoke Italian) I remember telling her Hello, and that I loved her. I felt like the only kid on the planet with no grandparents!

This recipe comes from one such woman.  She was my Aunt Virginia's mother.  A week or so ago on social media, my cousin Deidre had posted a photo to her sister and said she was making "Grandma Gert's Chicken and Rice".  They all were excited and it looked fabulous so I asked her for the recipe.  She sent it right to me ad I decided to make it that next night.

I am going to give you the recipe straight from Gert!   This lasted about 3 days for us.  I served it with a big salad because it is so rich.  Don't skimp on anything!  This will feed an army!

I hope you give this a try!  If you do, post a photo, tag me on social media, let me hear what you think!

Until next time....

If you like this recipe, you might also enjoy...

Chicken and Rice Casserole
Cheesy Chicken Gnocchi
Mexican Rice

Cookies and Cream Oreo Blondies

Heyyyaaaa!!  Long time no see, eh?  Been a slow summer.  Been in a transition time and just haven't been mentally at my best.  I am looking forward to fall and winter though!   Lots of kitchen time!  Lots of soup!  Lots of comfort food!  Lots of delicious goodness!

As most of you know, I have a new YouTube channel.  I would love to have you subscribe if you haven't.  Here is the link, FoodThoughtsOfaChefWannabe.  You will find lifestyle, food, hauls, Scentsy, and random videos with my littles and hubby!  That being said, I love couponing so one fo those channels I watch, Nicole Burgess and she shared this recipe from Six Sisters Stuff.  I adapted my recipe from that.  I changed it up in a way I thought we would enjoy it better!

Here is what you will need:

1 cup butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
3.4 ounce package of INSTANT vanilla pudding
2 cups flour
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
1 heaping cup of white chocolate chips
20 Oreo's roughly chopped  (I save a handful off to the side to sprinkle on top when it is in the pan)

You can do this by hand, but the mixture gets pretty thick and hard to stir, (I learned the first time).  I did it in my stand mixer this time!

Preheat oven to 350 degrees F.  Lightly spray a 9x13 baking dish with nonstick spray and set aside.

In your stand mixer cream together butter, sugars, eggs and vanilla.  When it is smooth and fluffy, add in vanilla pudding mix.  Mix until completely incorporated.  Scrape down the sides as needed!

Mix together the flour, soda, powder, and salt.  Just mix for a couple of seconds and then add flour mixture into the mixer bowl half at a time and continue mixing.  Next add in your cookies and white chocolate chips, (minus that handful) Mix until just combined.  Pour out into your 9x13 and even it out as best you can.

Pop it in the oven for 25-30 minutes.  It should still be a little gooey looking in the middle!  Let cool and serve up with an ice cold glass of milk!

Other Recipes You Might Enjoy:

Double Chocolate Mint Brownies
Chocolate Amaretti Trifle
Chocolate Crunch Brownies

Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!

I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste

Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

Peanut Butter Oreo Brownie Cupcakes

Yes, you can re-read the title but that IS what it says.  Oh, you guys.  I don't really have words for this.  

My sister shared this recipe with me.   She always finds the most decadent stuff!  I hope to find out where she found it, if I do, I will add it to the bottom of this post!   Anyway, talk about a sinful, decadent, rock your world dessert.  If you love Oreo's, peanut butter and chocolate, just mix them together and this little piece of ecstasy will knock your socks off!

This is a lot of convenience items, and if you don't groove on it, make your own brownie batter from scratch!  It should make 18 cupcakes.  If it doesn't, don't sue me, and please feel free to lick the batter bowl, eat a cookie, or lick the peanut butter spoon at will!

You will need:
36 Oreo cookies
1 cup peanut butter of your choice
1  large size brownie mix, your favorite. 

Place 18 cupcake liners in your cupcake/muffin pan.  Into each cup layer as follows....  Cookie, peanut butter, cookie, peanut butter.  Do this with all of them. 

Mix up your brownie mix and pour over the top of each cookie/peanut butter tower.  Divide the batter evenly among the cupcake liners.  Don't worry if you think it didn't get all the way to the bottom, it will get there in the oven!  Bake using the brownie mix directions! 

Let these cool 15 minutes before serving.  Heaven, pure heaven. 

These freeze beautifully, they keep for several days in an airtight container although let's be real, they aren't going to last several minutes, let alone days. 


P.S.  Should you happen to have brownie batter leftover, just bake it up like a cupcake!

Spaghetti Corn

DISCLAIMER: Yes, this uses Velveeta a "cheese product".  A LOT of it.  No this does not qualify as a healthy recipe.   You can try this with regular cheddar cheese, but I can't guarantee the outcome of your dish.

Spaghetti corn.  OHHHHH, spaghetti corn.  I love this side dish.  In fact, I think part of why I love it so much is that it holds fond memories of my friend Leann, and her family who I thought and still think the world of.  Great people, kind people, generous people.....what a blessing to anyone who entered their home!

The first time I had this at the Rasmussen house, I had come over because I was mad at my mom!!  I am sure it was a very good reason....THEN!   It was dinner time, and they had just finished up.  Leann, your mom was sure I hadn't eaten anything so she made me a plate and insisted I eat.  I looked at this orange mountain of I wasn't sure what and thought, "OMG, how do I nicely irp right here"?  I thanked Linda (Leann's mom) and thought, "just swallow and drink, swallow and drink, do NOT breath from your nose, just throw it down the hatch".  I would have never done anything to be unappreciative of Linda, she is so kind, and I just adored her.  I just put my big girl panties on and did it. 

Well....

While I was taking my first bite of the "unknown", Leann's dad cracked some ridiculous joke.  NOT uncommon.  I started to laugh and accidentally CHEWED the "unknown".  I didn't mind it so much, so I took another bite.  I purposely tried to taste it and wouldn't you know, I LOVED it!  I loved it so much I had to ask her to heat up more.  No shame in my game folks, if it is good, EAT it!  Anyway, thus came my love of this delish dish.  This situation has happened to me on several occasions as a young person.  Through this "forced to be respectful" method, I love brussel sprouts, tomatoes AND asparagus!  Three of my favorite foods to this day!

Years have passed, I was out of touch for a long time with Leann, and got back in touch over Facebook.  Sadly, Leann's dad has passed away, but her mom is still a spaghetti corn makin' mama!  I for some reason was thinking about it awhile back and emailed Leann for the recipe.  She said they still make it on holidays, and she still loves it!  That was just confirmation I HAD to make it and share it with you!!

The original recipe calls for canned corn.  All l had was 10 ounce bag of frozen corn.  I let it thaw and used it, it worked perfectly. 

1 can creamed corn
1 10oz bag of frozen corn that has been allowed to thaw
1/2 of a large brick of Velveeta.  (yes you read it right, cube it up)
1 cup broken spaghetti
1/2 stick of butter

Preheat your oven to 350.  In a small casserole dish, combine all ingredients. 

Bake for 1 hour.  Make sure to stir all ingredients a couple of times during baking to ensure the pasta gets fully cooked and all ingredients are combined. 

Remove and enjoy.  This is very rich, very delicious and a perfect side dish for any meal!  It is easy, and cheesy, who could ask for more?!

I don't think we try new things enough.  Give foods you think you don't like, a chance!  Your taste buds are always changing, and being close minded never looks good on anyone, ever!

Your "try something you think you don't like at least once this week" Chefwannabe

Italian Pasta Salad

HUSBANDS! 

Yea, I said it.  Don't act like it is a bad word.  Many of us have one.   It isn't a bad word unless they invite someone for dinner and don't tell you until 15 minutes before they are due to arrive.  I had just decided to settle down with a peanut butter and honey sandwich and bam, he drops it on me. 

Ever been there?  Yea, me too.  I had a similar (though not with hubby) situation recently.  I needed a small salad of some sort to throw on the table and jumped head first into the pantry to see what I could concoct.  I put away my peanut butter and honey sandwich dreams and was thrown right into reality.   I had a little of this and a little of that.  I found a few things I thought would warrant an Italian style pasta salad.  Why Italian?  Well, because.  That's why.

Now, before you look at this dressing and you say, "OMGOSH, that isn't the correct ratio for an oil and vinegar dressing" just chill for a second. while I explain my dang self.  The pour spot come off of my vinegar, which I was pouring into the bowl, that had the last of my olive oil in it.  So, I ......  Worked.  It.  Out.  Because that is how perfect 10 rolls!  Besides, what REAL cook would ever run out of olive oil?  (hanging my head in shame)

This is a small batch.  OK, well to someone who grew up in a family of 12, this is a small batch, it might be normal for someone who was raised in a regular house with a regular amount of people.  And before you ask, the answer is yes, you can use black olives instead of green, or cherry tomatoes instead of cutting up your own.  Remember I was working on a deadline, with what I already had!
Don't mess with the pasta though.  OK, you could use bow ties, but that is it.  In my head, certain pasta goes with certain dishes and we can't just change that, it is far to deep seeded to just change. 

You will need:

2 - 2 1/2 cups dry elbow macaroni
1 medium tomato, diced
1/2 cup green olives, halved or sliced
1 small onion, minced
1/2 cup roasted bell pepper, finely diced.  (you could use just raw, fresh bell pepper as well)
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
1 tsp dried oregano
1 tbsp sugar
salt and pepper to taste

Prepare pasta as directed.  Make sure to use PLENTY of water, pasta needs room to shake its groove thing, so use plenty!  Drain pasta.  In a large bowl combine, tomato, olives, onion, peppers and pasta.  Set aside. 

In a small bowl or large measuring cup combine oil, vinegar, oregano, sugar and salt and pepper.  Whisk until the mixture is combined and smooth.  Pour over pasta and mix until combined.  Chill at LEAST 2-3 hours.  The longer it sits, the better it gets!

I should mention, you could ALWAYS just use a cup of your favorite Italian salad dressing if you don't want to make the dressing I made!!

Enjoy this easy, and yummy salad, great for picnics (no mayo), bbq's or unexpected dinner company!!

Your "don't sweat it" Chefwannabe

 

Butterscotch Love...

Hey guys!  It is Monday! Just thought I would announce the obvious.  The weekend was busy. It was hectic.  I spent time with my mom which is always risky, but she did nothing to embarrass me.  Here is how we clothes shop for my mom.  She has a hard time getting around with a bad knee so...  I sit her in a chair in the middle of the store and I start bringing her clothes that I tease her and tell her I would "authorize" and she "yeah or nays" them and off we go.  For some reason people always know when the 3 of us are in a store together.  The store was packed  and her chair was right by the registers. I waited until there were like 5 people in line on both registers, I go to the BACK of the store and yell up to my mom, "Hey MOM, do you want the matching THONG for that purple push up bra?"  She was mortified, I was laughing so hard I almost had an accident and my sister just shook her head.  I told her when she wears her new denim capri's to make sure and pull the back of her thong high enough to be seen.  I mean how will she ever learn the proper life of a pirate hooker if nobody schools her?  She may wear sneakers with 3 inch thick soles with everything, but she works that ish people.....she WORKS it!  Anyway, we went for mani's, we had lunch, we laughed our butts off.  (ok she MIGHT have cried but I was to busy laughing to notice).  Anyone want to volunteer their mothers to shop with me?  I am the queen of personal shopping.  Good times....

That was my weekend.  My OLDEST sister who was the appointed driver,  has been promising to make me this dessert forever.  It is my absolute favorite dessert and it only tastes good when SHE makes it.  I say this over and over, so many things, only taste good when certain people make them.  So she has been stringing me along for awhile on this.  Always an excuse.  Well, obviously she didn't make for me this weekend either.  I swear, she promised if I didn't purposely run her heals over with a shopping cart or let mom chase her down in a Target jazzy, she would make it for me, but alas, I had to take matters into my own hands.

You have probably eaten this dessert at every church function or potluck you have ever been too.  I can't help that, and it is NOTHING to complain about.  This is the perfect amount of sweet.  The perfect amount of creamy and the perfect little crunch from the walnuts.  I love it for summer especially because it is so light.  I can't even stand it.  I just need a piece.  I have heard it called a bazillion things.  Many people have a little part they tweak here or there.  So I am just using the recipe my sister knows by heart, and I call it "Butterscotch Love"  I hope you enjoy this light, refreshing, and oh so simple dessert!

Butterscotch Love
1 cup all purpose flour
1 cup walnuts
1/2 cup cold or frozen butter (cubed)
1- 8oz package cream cheese (softened)
1 cup powdered sugar (aka confectioners sugar, icing sugar)
1 tsp vanilla
8 ounces cool whip (use fresh if you like)
2 small boxes instant butterscotch pudding
2 1/2 cups milk
8 MORE ounces of cool whip (whipped cream)
1/2 cup walnuts for garnish (keep them whole or whack them into submission to be sprinkled on top)

Preheat your oven to 350 degrees.  Spray a 9x13 pan and set aside.  I do the crust in my food processor.  You can use a pastry cutter if you like. 

Pastry Cutter Method- Chop walnuts and set aside.  Cut butter into cubes, add into a bowl with the flour and cut the butter in, until it is an even crumble, fine crumbs.  Add in walnuts and combine.
Food Processor- Add all ingredients, flour, cubed butter, and walnuts into the food processor and pulse until it is in small crumbs.

Add to greased 9x13 pan and press into the bottom.  Make sure it is fairly even.  Bake for 20 minutes.  Remove and cool completely.

When the crust is cooled, start on the 2nd layer.  In a bowl add in cream cheese, vanilla, powdered sugar and cool whip.  Using a hand mixer, mix until completely combined.  It should be smooth and creamy!  Dot it all over the crust and carefully spread it evenly on top. 

Time for the 3rd layer!  In a bowl (I use the same bowl I used for the cream cheese mixture) add in both boxes of pudding and milk.  Again use a hand mixer or whisk and mix until combined completely!  Pour over the top of the cream cheese layer and refrigerate for 15 minutes. 

Last but not least add the rest of the whipped cream to the top.  Spread evenly, sprinkle on the last 1/2 cup of walnuts and refrigerate at least 1 hour before serving. 

I don't have a lot to say at this point.  I mean, obviously this is amazing, it is probably tied for my all time favorite dessert and quite frankly, there is an entire pan, calling my name.  I must answer.......I am going into the light!

Your "can't get my lips on it fast enough" chefwannabe

Recipe Swap- Buffalo Chicken Dip

*knock knock*  

Anyone home?  

It seems a little empty around here as of late, eh?  I apologize for my absence.  As most of you know, I got sick, starting the night of my birthday.  It has been 3 days short of 2 solid weeks, coughing, hacking, sleeping, hacking, finally urgent care, then hacking and sleeping some more.  I was sure I had pneumonia or bronchitis but it seems as though it is the mother of all colds.  Really?  I felt like a complete moron going to Urgent Care for a "cold".   At least if I had gone to the ER, I would have been entertained by the wackjobs in there.  Ya know?  Anyway, I am sure I am not dying now, so I claim that as a victory!

So, a new friend, Krista, aka "The Not So Desperate Chef Wife" approached me about doing a recipe swap a few weeks ago.  We would each pick one of each others recipes and make them, and blog them.  What a GREAT idea!!  Oh but wait Krista, you go ahead and make your choice, I am going to sleep, hack and cough for 2 weeks before I finally can muster the energy just to stand up in the kitchen longer than 10 minutes, K?  I am so sorry!!   If you haven't checked Krista out, please do so!   Find her at "The Not So Desperate Chef Wife".  She is so funny, has great recipes, and for you gardener and crafty types, you will find plenty there as well!  

So, here is how I decided what recipe to choose.  I was going through my blog history and noticing what items I felt like I had alot of or not enough of.  I decided I needed some party foods, some appetizers and dips.  Nothing has rattled my bell lately in the way of ideas for new recipes so I thought I would choose one of Krista's and share it with my readers!!  This is such an EASY dip, and you wanna talk about FLAVOR??  Just incredible!  If I were making it for a party, I would likely put it in a small dip crockpotty, thingy mabobber.  Can you believe I even mentioned the "C" word here?!  You all know how I feel about "those" things!  I served this dip with a few different kinds of crackers, but she suggests, and I second the suggestion, of serving it with carrots or celery as well.  My husband was dying for some hot breadsticks to dip in!

Without further delay, here is what you are going to need for this awesome dip!

1 12.5oz can of chunk chicken breast

1 8oz pkg light cream cheese

1/2 cup fat free ranch dressing  (I used regular, and yes mine is upside down so I could use up that bottle!)

1/2 cup wing sauce of your choice (any heat level)

3/4 cup shredded cheddar cheese

Open your can of chicken and drain!  I broke the chunks up with a fork a bit as well to make them smaller.
 

 

In a small saucepan combine, all ingredients.  On low-medium heat, continue mixing until all ingredients are melted, and smooth.  Turn into a small crockpot to keep warm for a party or put into a bowl and serve with your choice of crackers, veggies, or chips!!  Mine turned out with quite a little kick, so I would serve celery along with it as well!!  You can can top it with bacon, diced tomatoes, green onions, etc.  The options are endless!!

Now, get yourself over to Krista's place, and make sure to click that "FOLLOW" button.  Find her on Facebook and click her LIKE button and she likely has a twitter, OK I just looked and don't see one.  Just ask her.  Try this recipe and the plethra of other awesome recipes she has on her site!!  

Thanks for doing this with me Krista, it was SO fun, but the damn dip is gone already.  Are you KIDDING me?!?!  

Your "good thing she tried it before she blogged it" chefwannabe

Chris