Cabbage Casserole

Boneless Pork Loin Chops

Mexican Style Spaghetti

This is one simple yummy dish. A favorite at my house.

Ingredients:
Cooked Chicken Breasts shredded. Maybe 3 or 4
2 Cans Cream Of Chicken Soup
12 Ozs Velveeta regular Cheese
10 Ozs Mild Rotel
Spaghetti Noodles
1 Packet Zesty Italian Dressing

Boil Noodles in Water with Chicken Boulion.
Take 1/2 the water out when done.
Add all remaining ingredients.
Bake 370 degrees for 30 minutes

Chicken And Broccoli

Last night I got an invitation from my daughter in law for dinner. She is a sweetheart and invites Glade and I up on a regular basis. I love going to her home whether it's just for a casual dish of her homemade tomato soup with cheese toast or like last night a full blown dinner. Last night, the main course was an old family recipe, "Chicken & Broccoli." I hadn't tasted more than two bites and I knew two things. 1- I was going to be having seconds and 2- I would have to go home with the recipe! Thanks Caroline! The dinner was divine! And why didn't I take a picture??? Because I downed it too fast!

Here is the recipe: (you can half it if you like.)

8 Chicken breasts simmered and deboned. They should be fully cooked. OR 4 (cans) Canned Chicken
2 pkg. frozen chopped broccoli
1 cup mayonnaise mixed
1 tsp lemon juice
1 cup shredded cheese
Bread Crumbs or Croutons ( Caroline used Croutons last night and they were so yummy. Loved the crunchy!) broken and crumbled into fine pieces.

Cook broccoli in a 9x13 pan. Microwave until tender. Press dry with paper towel to remove excess moisture. Place sliced chicken pieces over broccoli. Combine soup, mayo, lemon juice. Pour over chicken, sprinkle with cheese then bread crumbs on top. Bake 350 for 30 min.

Delicious! You're going to love it!

Crow Gravy

It's a funny name, "Crow Gravy." But it's a staple at our house and everyone loves it. It's not fancy-shmancy. It's sort of a redneck dish. It's called Crow Gravy, because I made it up. Maybe I should have called it "MotherBird Gravy." I guess if you wanted to be really boring, you could call it hamburger gravy. I'm never calling it that! I designed this recipe myself. Thought it up in my little tiny head with out any help from anyone. I created it a long time ago when my kids were little and I was desperate for something hot and simple to make. It's one of those nice and easy recipes. And your kids will request it over and over again. A bunch of my married kids came over the other night. We were going through the list of what to cook. Every one of them picked, none other, than Crow Gravy! I took a picture. It's coming soon. Be patient.

Here's the How To's!

Brown a pound of hamburger. Slice in a few onions while browning if you love onions. YUM! For my crew I triple this recipe.
When you are browning the beef, salt and pepper it GOOD! Don't be stingy!
After browning, drain off any grease.

Now add the following:
1 can Cream Of Mushroom Soup. You'll need a can of Cream of Mushroom Soup for every pound of ground beef you use.
Add 1/2 can of milk. And I add a little water too.
Stir that up in the beef respectably! It should be the consistency of runny gravy over the beef. Real creamy. Now if you want lots of creaminess, add two cans of Cream Of Mushroom Soup instead of one.
Next:
Now you can choose any vegetable you like to add next. I'm a green bean fanatic when it comes to this recipe. But any vegetable will do. So I love to add any kind of green beans. If I'm adding fresh, I cook them a little before adding them.
Now here's the secret to making this dish taste great. I like to buy the Wyler's ground beef bouillon. I also like to cook with "Better Than Bouillon." But in this recipe I like the fact I can sprinkle the ground Wyler's. And that's just what I do. I sprinkle a little across the top. NOT TO MUCH! I just sprinkle a little covering the top. I also salt and pepper it and as always add a dollop of butter. Heat that all up and prepare to serve.

Here's the fun part of this recipe. You can serve it on a baked potato. You can serve it on any kind of rice. And you can even serve it over Quinoa if you want to get real healthy. You can even sprinkle a little cheese on top.

Just beware, this dish will disappear fast! It really is super easy, filling, and dang tasty! Perfect pickins' for a bunch of birds!

Crockpot Cream Cheese Chicken

This recipe is super easy and so good!  I always love a good crockpot recipe because usually all you have to do is dump everything in together and forget about it.  And who doesn't love that?  It's always a pain in the butt when 5:00 rolls around and you have to come up with something for dinner.  So, do something easy and try this recipe.  You'll be so happy when 5:00 rolls around and the yummy smell of dinner is permeating through your house.  The fact that you don't have to come up with something to eat will certainly make your day!  Enjoy!

Frozen Chicken Breasts(I just did two big ones)

8oz. cream cheese

10 oz. can Rotel

1 can Black Beans drained

shredded cheese

Spray crockpot with Pam, put Chicken breasts in first then top with remaining ingredients.  Cover and cook on high for 4 hours or low for 6 hours.  When the chicken gets tender, take a fork and shred.  You can serve this over rice or just eat with tortilla chips.  I added some green peppers and put a little cilantro in mine and it adds just the right touch!  Enjoy!

Chicken Enchiladas

This is my very favorite Chicken Enchilada recipe!  It is by far the best!  Never buy the gross red enchilada sauce that comes in a can at the store.  It is nasty and will ruin anything that comes in contact with it!  I love this recipe because it has a cream sauce instead of a red sauce.  It is super easy and super good.  Next time you are craving a little Mexican dish cook this up!  Yum!

1 can Cream of Chicken Soup

1/2 cup sour cream

2 Tbsp Butter

1/2 cup chopped onion

1 tsp. chilli powder

2 cups diced cooked chicken

1 can chopped green chillies

 Tortillas

Shredded cheddar cheese

In a small bowl, stir together soup and sour cream until smooth.  In saucepan over medium heat, melt butter and add onion and chilli powder.  Cook till onion is tender.  Stir in chicken, chillies, and 2 tablespoons of soup mixture.  Remove from heat.

Add 1/4 cup chicken to tortillas; fold and put seam side down in greased baking dish.  Spread remaining soup mixture over top of enchiladas and sprinkle with cheese.  Cover and bake at 375 for 15-20 minutes.

Top with whatever you like:  Tomatoes, avocados, green peppers, etc.

Super Bowl Pepperoni and Sausage Stromboli

If you ask my kids if they love my homemade rolls, they'll tell you they are simply to die for. If you want my recipe, here it is: Run to your local supermarket and buy some frozen Rhodes Bake and Serve Gourmet Dinner Rolls. Go home, Pam the heck out of your muffin tins, pop two frozen rolls in each little compartment, let them raise, when they're nice and fluffy, throw them in the oven for 15 min at 350. How's that for simple? I don't care what anyone says. They are just as good as homemade. Ok, maybe, sorta, almost. My family loves Rhodes!


Now for something good for Super Bowl Sunday.  


Stromboli originated in 1950 in Philadelphia, at Romano's Italian Restaurant & Pizzeria. There, Nazzareno Romano gave it the name, after the movie Stromboli, starring Ingrid Bergman. Now that you know where it came from, get ready for Super Bowl Sunday.


This is a simple thing to make, and it tastes divine.

Ingredients:

• 1 Loaf Rhodes™ Frozen Bread Dough, thawed to room temperature
• ½ c. pizza sauce
• ½ t. dried oregano
• ½ t. dried basil
• 3 oz. sliced pepperoni
• 1 lb. sausage, cooked & drained
• 3 T. chopped onion
• 2 c. grated mozzarella cheese
• 3 T. grated Parmesan cheese
• Sesame seeds, if desired

Method:

Spray counter or board with non-stick cooking spray. Roll dough into a 12x15-inch rectangle. Spread dough with pizza sauce to within 1-inch of edges. Sprinkle sauce with oregano and basil. Layer middle third of dough, vertically, with pepperoni, sausage, onion, and mozzarella cheese. Fold ⅓ of dough over fillings. Repeat with remaining side. Tuck ends under and vent top with a sharp knife. Sprinkle with Parmesan cheese and sesame seeds, if desired. Place on large sprayed baking sheet. Bake at 350°F 30-35 minutes.


For more recipes visit www.rhodesbread.com

Watch Studio 5 for an actual how to video

Chicken Paillard & Ponzu Dressing

Many of you know Glade loves to cook. When ever he makes a nice chicken Breast dish he loves to pound the chicken thin. Today I found a great recipe and tried it myself.  It's a fast and delicious healthy dish! I loved it! Serve it with a light salad topped with a Ponzu dressing.  It makes for a nice light dinner if you overindulged your way through Christmas.

Here's the ingredients you'll need for the Chicken Paillard
4 Chicken Breasts pounded flat
coat with extra virgin Olive oil
4 sprigs of chopped thyme
2 Tbsp chopped flat leaf parsley
1 lemon zested and juiced
White grape juice to taste
Season with course salt and pepper to taste
1 Cup Chicken stock

Pound your Chicken breasts 1/4 inch flat. To avoid splattering pound between two thin sheets of Saran wrap. Coat with a tablespoon or so of extra virgin Olive oil. Take your kitchen tongs and gently place flattened breasts in a nice hot oiled skillet. Season with Parsley, Thyme, salt , pepper and any other seasonings your prefer. Zest with lemon. Cook about two to three minutes on each side, depending on how flat your Chicken is. Make sure the color is nice and white being fully cooked through. Brown on both sides. When thoroughly browned add your Chicken stock and grape juice, cover and simmer a 4-8 minutes. Serve on nice bed of salad greens.

Ingredients and instructions for the Ponzu Dressing that goes on your salad greens.
Combine
2 Tbsp Soy Sauce
2 tsp Dijon Mustard
1 Tbsp fresh orange juice
1 1/2 Tbsp fresh lemon juice
1/4 Cup extra virgin Olive oil
1 tsp fresh Ginger minced
1 clove Garlic minced
1 spring Onion or Scallion minced

Stir well and serve on nice bed of greens. I like to toss in a few slivered almonds on top of my salad.

Recipe by Marlon Alexander

Curried Chicken and Almond Cups

Found this little goody of a recipe today. I stumbled on it quite by accident. I can't wait to make it for our next family barbeque. It looks so easy. That's my kind of recipe.



Printed version below

Curried Chicken and Almond Cups
Ingredients

• 1 can Pillsbury Golden Layers refrigerated buttermilk biscuits
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cooked chicken
• 1/4 cup slivered almonds
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.

In a small bowl, mix the sour cream with the mayonnaise, shredded chicken, almonds, curry, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup.

Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving.

dinnertool.com

Ten Minute Lasagna

I never make Lasagna. I want to. My daughter Em, makes divine Lasagna. I keep hoping she'll put her recipe on here. Today I found two dishes worth trying. The first comes from Circle of Moms. The second was featured on Good Morning America. I'll probably be adding ground beef to both of them. How can you make Lasagna without the BEEF? Here's the deal however, I'm hoping all you lovely bakers will try the recipes out and respond back. Let me know which one you like best and if they really take ten minutes. 

Ingredients

2 eggs, lightly beaten
4 cups grated mozzarella
15 oz cottage cheese
1/2 cup grated Parmesan
25 oz. jar tomato sauce
18 “No-Boil” lasagna noodles, 3” x 7”

Preparation

Preheat the oven to 350˚F. In a large mixing bowl, combine the eggs, 3 cups of the mozzarella cheese, the cottage cheese, and Parmesan cheese. Stir until well combined.

Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (You can refrigerate it for up to 8 hours if you’re not cooking it right away.)

Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.

Taking a poll: Let me know which one you like best!

Ingredients

1 jar pasta sauce (26-ounce)
1 bag frozen large cheese ravioli, unthawed (30-ounce)
1 box frozen chopped spinach, thawed and squeezed dry (10-ounce)
1 bag mozzarella (8-ounce), shredded
1/2 cup Parmesan, grated


Cooking Directions

Heat oven to 350° F.

Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. Makes 6 servings. This is a great recipe to make the day before. When you get home, you can just remove from the refrigerator and put it in the oven to finish cooking.

Recipe courtesy of Real Simple magazine.

Prosciutto Chicken

It's been a long time since I posted a good recipe, and it just so happens, the other day a a coworker of mine gave me an award winning one.  I'd just like to stop right here in mid-thought and ask while it's at the fore front of my brain, where in the world are all the good recipe posts from all of the other girls in the family.  Am I the only one who cooks? Come on girls,  S-H-A-R-E!!!

This recipe is for Prosciutto Chicken. When my friend was telling me about it, I was wondering what in the heck "prosciutto" is? Listen, I was raised on a farm, I can tell you everything you want to know about hamburger and how to cook it every night, prosciutto is not made of beef or I would have been eating it on Sundays when I was a kid.



I decided to do a little reading and for those of you who are as lacking in knowledge as I, prosciutto means ham in Italian. It's made by salting and pressing the ham for about two months. After all the blood has been drained and pressed out, it's rinsed well and left in a cool dry place to age. This process can take up to 3 years depending on the patience and quality of the producer. This will explain why you are going to pay far more for this thin slice of pork than that plain old bacon you bought last week, but when you taste it, you won't be sorry and everyone will think you are an amazing cook.



Before you read any further though there is a spice you simply have to run out and buy! I'd tell you where I bought mine, but for the life of me, I can't remember. I'm just so happy though in some moment of sheer genius I was enlightened and made the purchase. This spice is a winner!



Blazin Blends has created the ultimate spice to go on fish or chicken. I never cook without. It gives chicken the best flavor ever. You'll want some for this recipe! You will want some for any chicken recipe!

Now for the Instruction:

Take a 9/13 pan and drizzle a little extra virgin olive oil back and forth in the bottom of the pan and make sure it's fairly well coated. 

Now heap the spinach up high. Layer the baby spinach in the pan until it nearly fills it to the top. I used a little Chard on top of my spinach just because I had some and needed to use it up. But the baby spinach is what the recipe calls for. The spinach shrinks horribly when it's cooked so there is no such thing as too much spinach ---the more the better. Season it with a little Italian seasoning and salt and pepper as you layer. I also snuck in a little lemon juice. Ok, so I love lemon!

Now take about six or so Chicken breasts and pound them out flat. Place these on top of the spinach. I season the chicken with salt and pepper and my Blazin Blends spice. Yum! 

Now for the Prosciutto. This ingredient can be difficult to find at the store, so make sure you shop ahead for the day you are going to make this divine recipe. After searching at Lee's Market and not finding any, I went over to Smith's and got the last package. Lucky me! The Prosciutto is very fine and delicate. Carefully separate each thin piece and cover the chicken with it. 

Now for the Provolone cheese. Mozzarella tastes good on the recipe as well. I chose the Provolone. Layer it so that it covers the chicken generously.

Last but not least are the tomatoes. I personally think the tomatoes are what makes this recipe so delicious. Even family members who don't necessarily care for tomatoes loved them in this dish! Slice them thin and layer them on top of the cheese.

Now for the finishing touch. Take your olive oil and drizzle it back and forth all along the top of the tomatoes. Now season the entire dish again with salt and pepper, the blazin blends, and the recipe calls for Thyme but I used Italian seasoning and it was perfect. Be generous. 

Bake uncovered at 350 until chicken is well done, about 45 min or so. Serve with a nice brown rice or a yummy pasta covered with marinara, then prepare yourself for the rave reviews!

Everyone loved this recipe. 

I loved it because it looks elaborate, 

but was a piece of cake to make! 

That's my kind of recipe!

Des and Goose said it Rocked!

 And just to let you know, I highly doubt you are going to have left overs!

Cheese & Broccoli Soup

It's a standard recipe right?

Matters not!

Who doesn't love a new recipe for Cheese and Broccoli soup?

I love soup, especially in the fall!

I love it in the spring, winter, and summer too!

What I really love is that no matter what time of year, it's simple to make!

Whip this up in a half hour!

Ingredients
1/2 c. butter
1/2 c. of each and any chopped vegetables of your choice 
(ie. potatoes, celery, green peppers, carrots, brocoli)
1/2 c. finely chopped onion
2 c. water
1 T. granulated chicken bouillon or 2 chicken bouillon cubes
---
1/2 c. butter
3/4 c. flour
4 c. milk
2 c. sharp cheddar cheese - Tillamook is my favorite!
Heat butter in pan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and bouillion; bring to a boil and simmer 10 minutes. Heat remaining butter in a 2 quart pan. Stir in flour and cook until bubbly. Remove from heat. With a wire wisk gradually stir in milk until well blended. Cook over medium heat, stirring often until thickened. Do not boil. Stir in cheese until fully blended. Stir cheese mixture into vegetables and heat. Serve immediately. Serves about 8 to 10 people.  

Baked Potato Pizza

It's a pizza twist on an average baked potato. Average and Potato in the same sentence? I don't think so! I believe the greatest form of food God ever made is a potato! Potatoes in any form are simply divine by nature. I'd lose ten pounds this week if I just stopped eating Potato Chips! I'd lose another ten if I cut out fries. You can cook a potato any way you like and it will be the first choice on my plate! I love potatoes!
So here ya go. Enjoy this easy "I've Got A Million Things To Do/Don't Have Time To Cook" recipe!

Baked Potato Pizza

Ingredients:

• 9 Rhodes™Dinner rolls, thawed to room temperature
• 1 medium baking potato, baked and cooled
• 1/3 cup sour cream
• 1 tablespoon ranch dressing
• 1 1/4 cups grated cheddar cheese, divided
• 6 slices bacon, cooked and broken into pieces
• 1-2 cups fresh broccoli, steamed until tender
• 2-3 tablespoons chopped green onion
• salt & pepper, to taste

Instructions:
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x13-inch oblong shape. Place on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and pre bake at 350 F 10-15 minutes. Remove from oven to cool. Peel potato and cut into 1/2-inch cubes. Combine sour cream and ranch dressing and spread over cooled crust. Sprinkle with 1/2 cup cheese. Top with potato, bacon, broccoli, green onion and remaining cheese. Salt & pepper to taste. Bake an additional 10-15 minutes or until cheese is nicely melted.

Bake Time: 30 min

Skill: Intermediate
Prep Time: 45
Bake Time: 30
Servings: 8

Sloppy Jose

Crack Out Your Best Baked Potatoes For This Recipe!

The Blanch girls like to play Bunko. A few months ago I hosted the event at my house and thanks to my friend Staci and running into her at the grocery store, I had a new dish to fix. Sloppy Jose's turned out to be a big hit that night and I promised I'd put the recipe on the blog, then I went to bed and forgot all about it.
Last night we had another fun game of Bunko and after it was all over, my cute niece reminded me I hadn't put the recipe on the blog. (I would forget my head if it wasn't attached.)
You're going to love this. You're family is going to love it too! It's so simple to make and it tastes delish'! Thanks Tate for reminding me.

1 lb. of Ground Beef
1 Chopped Onion
1 16 oz can Tomatoes (I like the mexican stewed tomatoes, they have a little kick to them. Or the regular Italian stewed tomatoes if you don't want it as spicy. I also like to blend my tomatoes in the blender for a bit. I don't like my tomatoes chunky. Personal preference.)
1 4 oz Green Chiles (diced)
1 8 oz Tomato Sauce
1 tsp Salt and Pepper
1/2 tsp Oregano
1/4 tsp Garlic
1/4 tsp Cumin
1 4 oz Tomato Paste
1 Tbsp Worcestershire Sauce

Brown meat and onions. Stir in the other ingredients. Simmer about an hour. Serve over baked potatoes with sour cream and cheese, and any other toppings you'd like.