Sunday, February 14, 2016

Chicken Rolls

Oh, Chicken Rolls, how we love thee!  This is one of those recipes that I know my children will all ask for when they grow up so that they can make it for their families.  Even my two picky little eaters inhale these babies.  I knew that I most definitely had to include it in my recipe book.  They are very simple and easy to make but taste amazing!  And just so you know, they have to be served with mashed potatoes so that you can accidentally cover your chicken rolls in the gravy as well.  And so to my children, friends, strangers and future generations of Chicken Roll eaters, I say, "Enjoy"!

1 block cream cheese. softened
4 chicken breasts, cooked and shredded
2 cans crescent roll dough
4 TBS butter, melted
1/2 cup Italian seasoned bread crumbs

Preheat oven to 375 degrees.  In a mixing bowl, combine cream cheese and shredded chicken.  Stir until creamy and thoroughly mixed.  Open cans of crescent roll dough.  Remove dough from can, carefully unroll and separate triangles of dough.  Place a scoop of cream cheese and chicken mixture in the middle of a triangle.  Fold the two corners over the cream cheese scoop and then pull the third corner up over it and wrap it around the outside of the roll.  Pinch the edges of the dough together to seal in the cream cheese mix.  Dip roll in melted butter then bread crumbs.  Place on greased cookie sheet.  Repeat until all rolls are filled.  Bake in oven at 375 for 15 minutes.  Best if served with gravy drizzled on top.

Thursday, February 11, 2016

Strawberry Spinach Craisin Salad with Candied Almonds

This was the first "fancy salad" (a.k.a. a salad with more than lettuce and tomatoes) that I made and fell in love with.  It's a staple at our BBQ's and when I'm asked to bring a salad to a potluck, this is my go to recipe.  It's always a hit and I usually end up passing along the recipe before I leave.  I know there are so many versions of this salad out there, but trust me, this right here is the BEST one!

1 pkg spinach
1 chopped apple
1 can mandarin oranges
½ C crasins
1 C sliced strawberries
½ C slicedAlmonds
¼ C sugar

zest of one lemon
2 Tbs freshly squeezed lemon juice
3 Tbs vegetable oil
2 1/2 Tbs sugar
1/2 tsp mustard seed

Put almonds and sugar in a small pan and heat over high heat. Stir constantly until sugar melts, coat evenly then spread out in a single layer on a sheet of parchment paper.  Put aside to cool and set while preparing the rest of the salad.  Combine dressing ingredients, whisk well then refrigerate.  Mix remaining ingredients in a bowl, top with candied almonds. Right before serving, stir dressing then drizzle over  salad and mix well.

Monday, February 8, 2016

{30 Minute} Beef and Broccoli

I love every recipe I post on here and this one is definitely at the top of my list!  Every time I make it it gets rave reviews.  My husband falls in love with it all over again, each and every time!  My recipe book just wouldn't be complete without it.  Thanks to my sister for yet another, family favorite!

2/3 cup soy sauce
1/2 cup chicken broth
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoon cornstarch
2 tablespoon water
1 tablespoon olive oil
1 pound flank steak, thinly sliced
1 head fresh broccoli, cut into florets
4 cups brown rice, cooked

In a saucepan over medium heat, whisk together soy sauce, broth, honey, rice vinegar, brown sugar, garlic, sesame oil, ginger and red pepper flakes and bring to a boil. In a small dish, whisk together the cornstarch and water and slowly pour into the sauce, whisking continually. Bring back to a boil then reduce heat and simmer for 5-8 minutes, or until thickened. Meanwhile, add broccoli florets to a microwave safe bowl, add a few tablespoons of water, cover with plastic wrap and cook for 2-3 minutes, or until tender but not too soggy. Heat olive oil in a large skillet over medium high heat. Season the meat with salt and pepper then add to the pan. Cook the meat for 2-3 minutes then flip and cook the other side for an additional 2-3 minutes (don’t over cook it) Pour the sauce over the meat, add the broccoli then gently stir and cook a few minutes until heated through. Serve over cooked rice.

Source:  Whisked Away

Friday, February 5, 2016

{Flashback Friday} Super Awesome Cornbread

This cornbread has been a family favorite since I was a little kid.  A family friend gave the recipe to my mom when we lived in Georgia.  It was one of the first recipes I made sure to get from my mom when I moved out and was cooking on my own.  And it's been a legend ever since.  Whether you're have a big pot of chili, BBQ meat or baked potatoes, this cornbread is sure to be the perfect side!

2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup cornmeal
3/4 cup white sugar
3/4 cup milk
2 eggs
1/2 cup vegetable oil

Preheat oven to 350.  In a mixing bowl, combine dry ingredients and stir.  Add milk, eggs and oil.  Mix until well combined.  Dough will be fairly stiff. Pour into a square 8x8 pan (double recipe for 9x13), spread evenly in pan.  Bake at 350 for 45 minutes or until golden brown.  Serve with butter and honey.

Source:  Melanie Johnson

Tuesday, February 2, 2016

{The Perfect} Quiche

I love quiche!  It's so great for breakfast or dinner and there are so many different meat and veggie combinations you can create.  This recipe is a little more of a formula then an exact recipe.  You can play around with the types of cheese, meat and veggies you use to find your perfect match.  It's a great way to use up leftover meats and veggies too.  Some of our favorite meats are ham, turkey, bacon and sausage.  Favorite veggies include mushrooms, spinach, onion, peppers and broccoli.  Mix and match and have fun!  You can make your pie crust or use a store bought one.  Either way, it's the perfect way to start or end your day!

9 inch uncooked pie crust
3 eggs
1 cup of milk (or half and half)
2 cups shredded cheese
1 cup cooked meat
1 cup veggies, cooked and drained (if using fresh veggies, microwave for a few minutes to soften)
salt and pepper to taste

Preheat oven to 450.  Bake pie crust for 5-6 minutes.  Remove from oven and reduce temperature to 375.  Meanwhile, combine eggs, milk, cheese, meat and veggies.  Season with salt and pepper.  Pour egg mixture into partially cooked pie crust.  Bake at 375 for 50 minutes.  Remove from oven and let it set for 5-10 minutes, until set.

Source:  Victoria Bruce

Saturday, January 30, 2016

French Bread Cheeseburger Melt

This is a quick and easy meal that's perfect for a busy night!  I remember having something like this when I was a kid and have recreated my own version of it.  My kids love it and I enjoy revisiting a blast from the past!

1 loaf of french bread
1 lb ground beef, cooked
1 cup sour cream
1 can Cream of Mushroom Soup
1/2 tsp salt
1 tsp garlic, minced
1/2 onion, diced
1/2 bell pepper, diced
mushrooms, sliced
2 cups shredded cheese

Preheat oven to 425.  Slice the french in half, long ways.  In a mixing bowl combine cooked ground beef, sour cream, cream of mushroom soup, salt, garlic, onion, pepper and mushrooms.  Stir until combined.  Place sliced french bread on cookie sheet, cut side up.  Spread half of the meat mixture on each half of the french bread.  Top each with 1 cup of shredded cheese.  Bake at for 425, until cheese is bubbly, about 15 minutes.  Cut into slices and enjoy!

Wednesday, January 27, 2016

Honey Glazed Salmon

Last year I made a goal to try cooking seafood a little more.  I love seafood but the idea of cooking it really intimidates me.  I'm not ready to cook a fresh lobster but I've tried a few new things and have found this fantastic salmon recipe that I'm over the moon in love with!  We've had it a few times now and the family totally loves it too.  The salmon is so tender and the honey glaze is spot on.  And the browned butter limes sauce is to die for!  This has got to be the easiest, most flavorful salmon recipe ever.  Definitely a keeper!

4 salmon fillets
salt and pepper, to taste
4 tablespoons all-purpose flour
4 tablespoons honey
2 tablespoons olive oil
Zest of 1 lime
For the browned butter lime sauce
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 tablespoon honey
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees.  To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.  Season salmon with salt and pepper, to taste. Coat each salmon filet with a think layer of flour and drizzle with 1 tablespoon honey.  Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.  I like to add a little more honey to each side before flipping it over.  Place into oven and bake at 400 degrees until completely cooked through, about 8-10 minutes.  Serve immediately with browned butter lime sauce and lime zest, if desired.

Source:  Damn Delicious

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