Category: Recipes

Recipes

Old-Fashioned Dressing with a Twist!

Nicole



My original intention was to provide you with the original recipe I started with. Then I realized my recipe is nothing like the original recipe. I think it would be an insult to the original recipe to say that this one is a copy because it’s really not even close.

I took the creative liberty to change it to my own recipe, but also I had some making up to do for the big mistake I made. Instead of buying the big bag of dry stuffing I bought Stovetop stuffing. I don’t even know what I was thinking but I didn’t regret the decision in the end! No way!

This actually worked to my advantage because it turned out fantastic. Actually better than I could have expected and better than any normal version of Stovetop. Stovetop (at least when I make it) always turns out sticky and in a clump and no it doesn’t matter how long I fluff it with a fork. This however turned out awesome and delicious and super moist. It wasn’t clumpy and was actually perfect. What was even better is it had to been left sitting for a bit than it probably should have because I made it too soon, but it turned out perfect! As you can see from the picture above it’s not sticky or clumpy but beautiful! 

My favorite part was the mass amount of veggies. I think they really made this recipe special and pop out. Honestly I can’t imagine making stuffing any other way.

So what’s the twist? This stuffing tastes just like my Nana’s bread dressing, which is what I would consider to be old-fashioned, but the twist is you are making the recipe in a fraction of the amount of time and not having to bake anything. Sweet!

I can’t wait to make this again. We don’t have to worry about holidays I will be making a half recipe to serve with diner.

Ingredients:

  • 12 ounces (two boxes) Stove Top Stuffing or Similar
  • 2 cups diced celery
  • 2 cups chopped onions
  • 1 tablespoon dry sage
  • 1 tablespoon dry thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 tablespoons butter, melted
  • 2 1/2 cups chicken broth

Directions:

  1. Combine celery and onion and 8 tablespoons of butter. Saute vegetables until they are tender.
  2. To the tender vegetables and butter add spices and then next incorporate stuffing
  3. Mix well
  4. Cook until stuffing is well combined and tender.

Original Recipe Source

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Recipes

Baked Potato Casserole

Nicole

A few nights ago I was in the mood for a baked potato, but at the same time I was in the mood for French fries. As much as I wanted a baked potato I didn’t want to have the hassle of the baked potato. No matter what I knew we were going to have some sort of potatoes for dinner because they sounded so good.

I threw this together at the last minute and I must admit it turned out great. The key is making sure that your potatoes get nice and crispy. The browner the better because it add extra flavor. This is something you can you can easily adjust the size based on your needs at the moment.

I think it would also be really great with season salt added to it before baking!


Ingredients:
  • 2 pounds potatoes washed
  • ¼ cup bacon bits
  • ¼ cup green onions
  • 1 cup cheese (your choice)
  • Olive oil
  • Salt and pepper to taste
  • ½ tsp. Garlic powder

Directions:

  1. Preheat oven to 450 degrees
  2. Slice washed potatoes into ¼ inch rounds then spread out in a 16X20 baking dish.
  3. To the dish add a few tablespoons of olive oil, salt, pepper, and garlic powder.
  4. With clean hands rub the olive oil and spices into the potatoes. The potatoes should be well coated with oil. Add more oil as needed
  5. Bake for 45 minutes rotating the potatoes every 15 minutes to insure they get nice and brown
  6. Once your potatoes are at the desired crispiness remove from oven and add half the cheese, then the bacon and green onions then top with the additional cheese.
  7. Return the pan to the oven and make another 5 minutes

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Recipes

Chunky Refried Beans

Nicole

When I was a kid I hated beans I mean HATED them! There was nothing you could do to convince me to eat them. Now I love them. I can eat them right out of a can if I am given a chance. I probably have a protein deficiency or something.

I normally don’t buy canned beans. I prefer to buy them in a bag and make them myself. I like to do this for so many reasons for instance: I am trying to avoid BPA’s in canned good,  it’s a lot less expensive to make them yourself (3 to 1), and because I get to choose what goes in them. Normally I toss a bag of beans in water, let them set all night, then toss them in the crock pot and let them cook for the day. After that I bag them and freeze them. We always have beans in the freezer. I can buy a bag for $1 and it will make 3 cans worth of beans! Not bad for .33/can.

This is a quick and easy way to make refried beans and better yet they are inexpensive and full of flavor and a lot of protein.  I love the chunky beans in it too. They add a nice texture and fill you up! You can’t beat quick and easy but the icing on the cake is the great flavor!


Ingredients:

  • ½ can refried beans
  • 1 can pinto beans (drain and wash)
  • ½ cup water
  • 2 tbsp. butter
  • 2 tbsp. bacon bits
  • 1 tsp. ground chicken bouillon granules

Directions:

  1. In a skillet add butter and allow to melt
  2. To the melted butter add bacon bits and allow to heat up until the bacon begins to pop
  3. Next add refried beans and water. Mix together well
  4. Add bouillon
  5. Once the beans begin to bubble add your drained and washed pinto beans
  6. Gently fold in the pinto bean
  7. Cook until most of the liquid has evaporated or until you have a consistency you like
  8. Add salt as needed but try the beans before you add salt because of the bouillon and the bacon

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Recipes

Chicken Tortilla Bake

Nicole

I was in a jam a few weeks ago. I had no idea what to make for dinner. I knew I didn’t have any desire to leave my warm house and head out for dinner nor did I want fast fun! That sounded terrible. I decided that I would make this quick and easy recipe because I had everything on hand!

It turned out great! I threw it together and stuck it in the oven in a matter or no time. If you don’t have chicken ready to cook you can always use canned chicken. If you are like me you always have chicken in the freezer cut into chunks waiting to be cooked, and I always have corn tortillas in the freezer too. I buy the pick pack then freeze the rest. They never go to waste that way.

Rotel, cheese, and cream of whatever soup is always ready in our house too. Once again pantry staples. This recipe is great! It’s also something you can make ahead of time maybe on Sunday to free up time during the work week, it also makes a great freezer meal. I think you could change it up a bit too, you can change the heat by changing the Rotel from mild to hot, chicken to beef, or even adding in some veggies like corn to the mix.
This recipe is really great, quick and easy! I think adding a bit of heat to it is key for great flavor!


Ingredients:
  • 2-10 3/4oz cans of cream of chicken
  • ¼ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. chili powder
  • 3- tbsp. butter
  • 1 tbsp. dry onion flakes (you could use fresh onion)
  • 1 tbsp. vegetable oil
  • 10oz can of dice tomatoes and green chilies
  • 12-6in corn tortillas
  • 3 cups of raw diced chicken
  • 2 cups shredded Mexican cheese blend

Directions:

  1. Preheat oven to 350 degrees
  2. In a frying pan add butter and oil and heat until butter is melted.  Next add chicken to the oil and coat chicken well
  3. Next to the pan add chili powder, cumin, garlic powder, dried onion flakes
  4. Pan fry chicken until it’s cooked through then turn off burner
  5. Once the chicken is cooked if necessary cut into smaller bite sizes pieces
  6. To the pan of chicken (do not remove drippings from the pan) add canned soup and tomatoes and mix them up all together, then set aside.
  7. Chop up the tortillas into bite sized pieces.
  8. To a 9X13 pan add a small amount of the chicken and soup mix just enough to lightly coat the bottom of the pan maybe ¼ cup.
  9. Add 1/3 of the tortillas
  10. Add ½ chicken/soup mix
  11. Light layer of cheese
  12. 1/3 of the tortillas
  13. Second ½ of soup mix
  14. Light layer cheese
  15. Last 1/3 of the tortillas
  16. Generous layer of remaining cheese
  17. Cover and bake for 40 minutes
  18. If it’s too runny allow to set for 5 minutes to thicken

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Recipes

Fantastico Vodka Pasta Sauce

Nicole


I am in love with this recipe oh my it’s soooo good!! Although I made it a tad differently than the original recipe, it turned out so good that I don’t think I would change a thing that I did. Basically the only changes I made were using jarred spaghetti sauce instead of tomato sauce and I used milk instead of heavy cream because it’s what I had on hand.

I used the spaghetti sauce because I had part of a jar in the frig that needed to be used and I thought why not? The great thing about the jarred sauce is that it had spices in it that the original recipe didn’t have. I am not a huge fan of jarred sauce because it seems to mostly be lacking flavor but with a little work this terrible jar of sauce turned into a wonderful masterpiece.  It’s a great way to use up some extra sauce and boy does it make a great presentation.

Because of the pictures in the original recipe I used lasagna noodles cut into strips for my pasta but to be honest with you I will never do that again. The pasta sauce is nice and light and to me requires a pasta that is the same way. Although the lasagna noodles were cut into strips they were still too thick and cumbersome. Not good at all!

This sauce recipe is fantastic! The entire family loved it. It was quick and easy and super inexpensive. I had everything I needed on hand so I had nothing to lose by trying it. This recipe is also a great meatless meal!

For those concerned with the vodka not to worry because the alcohol burns off and all you are left with is flavor. Don’t leave the vodka out or you are defeating the purpose of the entire recipe. You will not taste any alcohol flavor at all.

I am so thankful we have leftover for lunch!! This will be a regular items on our menu especially when I can get cheap jarred pasta sauce on sale.



Ingredients:

  • 1 pound Pasta
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped Finely
  • 2 cloves (to 3 Cloves) Garlic, Chopped
  • 1 cup Vodka
  • 14 oz. Jarred Spaghetti Sauce or 1 large can of Tomato Puree
  • 1 cup Heavy Cream or milk
  • 1 pinch Red Pepper Flakes
  • 1/4 teaspoon (to 1/2 Teaspoon) Salt
  •  Freshly Ground Black Pepper, To Taste
  • 1 cup Grated Parmesan Cheese

Directions:

  1. Cook pasta according to package directions, being careful not to overcook.
  2. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
  3. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
  4. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
  5. Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

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