Nicole

Beverly Hills Chicken Casserole

April 30, 2010 Nicole

You know when you think of Beverly Hills you think of casseroles right? Hahahhaha! The name comes from me thinking tonight… GOSH if I was living in Beverly Hills right now someone else would be cooking my dinner. Then I laughed because they probably don’t eat a lot of casseroles in Beverly Hills. I came up with this recipe when I needed something quick to put together. I took a recipe from Stovetop and reinvented it with my own spin. This is such an EASY recipe and one that is very well rounded. You have your chicken, vegetables, and a starch all in one. Dinner in one dish is my kind of dinner during the week. The flavor is excellent and it comes out of the over nice. Everyone found this recipe to be a hit… a shocking occurrence in our house. When I roast a chicken, I always keep the leftover chicken in zip bags in the freezer. When it comes to making a recipe like this, I just simply pull the chicken out and defrosting it. You can also easily substitute fresh chicken for a drained can of chicken breast. This is not the prettiest meal ever, but it taste great. If you have any recipes you would like to have featured email me at colie@colieskitchen.com

Served with steamed cauliflower

Ingredients:

1 (6 ounce) package Stove Top stuffing mix
1 1/2 cups water
1/4 cup butter or margarine
2 cups of cooked diced boneless skinless chicken
2 cup frozen mixed vegetables
1 cup of shredded cheddar cheese
1 (10 3/4 ounce) can condensed cream of chicken soup
1/3 cup heavy whipping cream

Directions

Pre-heat your oven at 400 F.
In a mixing bowl, combine whipping cream, soup, cheese, chicken and vegetables mix well until everything is combined.
Spread mixture out in 13X9 inch baking dish, or casserole dish.
Bake for 15 minutes
While casserole is baking in a microwave safe bowl combine margarine and water and heat for 3-4 minutes or until it’s bowling.
Remove water/margarine from the microwave then add stuffing package. Mix well and fluff your stuffing with a fork and set aside
Once your casserole has baked for 15 minutes remove it from the oven and top evenly with the stuffing.
Return the casserole to the oven and cook for another 15 minute

Recipes

Beef ‘n’ Bean Enchiladas

April 29, 2010 Nicole

This was a really good recipe. Everyone like it, but not my husband. He said it had a “weird” texture. The rest of us thought it was really good. First off, the flavor is unique unlike anything I had tried in the past. I love the fact that it comes together easy and makes a nice presentation. My only complaint is that all of my corn tortillas were tearing as I was rolling the enchiladas. I ended up heating up a little oil and letting them soften before I rolled them. Looking back, I do not think I would do that again. In truth, the sauce is going to cover the tortillas anyway so no reason to fret over it. This is also a great way to use up left over taco meat. When I have left over taco meat, I stick it in the freezer and find something else to do with it. This recipe is the perfect opportunity to use it. If you have any recipes you would like to have featured please email me at colie@colieskitchen.com.

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon paprika
1-1/2 cups milk
1 can (10 ounces) enchilada sauce
1 cup (4 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
3/4 pound ground beef
1 medium onion, chopped
1 can (9 ounces) bean dip
1 can (4 ounces) chopped green chilies
1/8 teaspoon pepper
1 large tomato, seeded and diced
9 white or yellow corn tortillas (6 inches), warmed

Directions

In a 1-qt. microwave-safe bowl, combine the flour, 1/2 teaspoon salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 1-1/2 minutes; stir. Cook 3-4 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Place beef and onion in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until meat is no longer pink; drain. Stir in the bean dip, chilies, pepper and remaining salt.
Spoon about 1/3 cup meat mixture and 1 tablespoon of diced tomato down the center of each tortilla; roll up tightly.
Place enchiladas seam side down in an ungreased 11-in. x 7-in. baking dish. Top with sauce. Bake on 350 for 40-45 minutes.

Recipes

Like Play Doh Recipe

April 26, 2010 Nicole

I don’t know about you, but when I was a child it just didn’t get much better than Play Doh. I loved it! I would spend hours creating masterpieces. More than my fair share ended up in the carpet, but I didn’t let that stop me. I really hated it when my Play Doh was played out, and it was just too hard to work with. Here is a really great recipe I got from Pixie. Now you can make your own, and make it any color you want, any time you want it. I haven’t met a kid or an adult that doesn’t like Play Doh. Humm let’s be honest Play Doh could make a really great stress reliever. If you have a recipe you would like to have featured email me at colie@colieskitchen.com

Ingredients

2 cups flour
1/2 cup salt
1 tablespoon cream of tartar
1 teaspoon cooking oil
2 cups water
food coloring

Directions

Place all the ingredients in saucepan over a moderate heat.
Cook for five minutes
Allow to cool before playing with it
Store in a plastic bag in the refrigerator.

Recipes

Spinach-Artichoke Cheesy Tortellini

April 24, 2010 Nicole

This is a wonderful recipe It’s like have Spinach-Artichoke dip with Tortellini. Besides an incredible flavor, this recipe makes a beautiful presentation. Very restaurant quality. My initial first impress when I was reading the recipe was … this is going to be a pain to make, but in truth it comes together very easy, and moves quickly. I would plan and make the tortellini first just so that when the sauce comes together you are not waiting on the tortellini to be ready. My only complaint about this recipe is having to grate the onion. That is truly a killer!

Ingredients

1/2 of a 10 ounce box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or romano cheese
1 lb cheese tortellini

Directions:

Heat a deep skillet over medium heat with the oil and butter.
When butter melts, add garlic and grated onion. Saute for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute.
Whisk in the broth, then the cream and bring to a bubble.
Reduce heat to low.
Separate spinach into pieces as you add it to the sauce.
Stir in the artichokes and cheese and season to taste with salt and pepper.
Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
Drain and toss with the spinach artichoke sauce.
Serve immediately with additional grated cheese and diced tomatoes, if desired.

Recipes

Five-Cheese Skillet Burgers

April 22, 2010 Nicole

I found this recipe on Krafts website a few years ago, and I must say I like it for a hamburger change. Sometimes I get board with the everyday same ol’ stuff, but this recipe comes through as a winner for something new!!

Ingredients:

1 lb. lean ground beef
1 egg
2 Tbsp. ketchup
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided (A MUST This cheese makes the burger)
2 tsp. Worcestershire sauce
1 pkt. SHAKE ‘N BAKE Extra Crispy
4 hamburger buns, split

Directions:

MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties.

PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F).

SERVE in the buns.