Rotel Chicken Dip

Chicken Dip Rotel Chicken Dip

So my mom told me about a recipe that she found on Pinterest for Rotel Chicken and I took what she told me about what she made and I came up with this! Her recipe came out thin, like a soup, and I decided that it would be even better as a dip! Dan and I made this and it came out fantastically! (Also this is Taylor stealing Dan’s computer for awhile!) But anyway, it was amazing! I took it to work for lunch every day until there were no more leftovers! We are going to make it again this week, and I’m going to use black beans instead of pinto (we already have them in the apartment, hooray for saving 68 cents!) I also added Cajun seasoning right at the end of the cook time, but I put that in everything! Yum!  The Velveeta melted really well as did the cream cheese, and while it may seem like a lot of work just based on the cook time it really isn’t, I am so thankful for crock pots, they make life so much easier!

Anyway, Dan is cooking bacon and I’m starved so happy cooking! Follow us on Pinterest , Twitter  and Tumblr!

Rotel Chicken Chili
Serves: 8
 
Ingredients
  • 2 cans Rotel (10 oz)
  • 2 cups water
  • 4 large chicken breasts
  • 3 cups rice
  • 1 can whole pinto beans (16 oz)
  • 4 oz cream cheese (we used jalapeno)
  • 8 oz Velveeta
  • 2 tbsp chili powder
  • 2 tbsp garlic salt
  • 1 tbsp pepper
Instructions
  1. Put chicken, Rotel, seasonings and water into crock pot and cook on high for 4 hours
  2. Once cooked take chicken out of crock pot and shred (Cook rice while doing this)
  3. Cut cream cheese and Velveeta into cubes and then put into crock pot and whisk until it makes a sauce
  4. Add beans and rice
  5. Stir to mix
  6. Add shredded chicken
  7. Cook on low for 1 hour
  8. Serve with tortilla chips (like a dip, because it's thick, or just eat with a spoon!)

 

Delicious Blueberry Lemon Cookies

 

Delicious Blueberry Lemon Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3¼ cups cake flour
  • Mix-ins and/or extracts of your choosing
  • 1½ cups blueberries
  • Zest of one lemon
  • Juice of one lemon
  • ½ tsp cinnamon
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy.
  2. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate.
  3. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight.
  4. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil.
  5. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

 

Chicken Noodle Soup

 

Chicken Noodle Soup
 
Ingredients
  • - 1 tsp butter or oil
  • - 2 chicken breasts, diced
  • - ¾ tsp poultry seasoning (1/4 tsp rosemary, ⅛ tsp each marjoram, sage, thyme, parsley)
  • - salt & pepper to taste
  • - 1-2 cloves garlic, minced (or add ½ tsp garlic powder to the above seasonings)
  • - ½ medium onion, chopped
  • - 2 medium carrots, sliced
  • - 2 stalks of celery, sliced (optional)
  • - 2 L chicken broth
  • - 2 cups noodles (egg noodles work great, but any noodle will do)
Instructions
  1. Pre-heat a frying pan over medium heat (tip: to see if your pan is pre-heated enough, run a hand under the tap, and then “flick” a drop of water onto the pan. If it sizzles, your pan is ready). Melt butter or oil in pan, and then cook diced chicken with seasonings until no pink remains (about 5 minutes).
  2. Add garlic, onion, carrots, and celery and cook until onions are slightly translucent (about 2-3 minutes).
  3. Add chicken broth and turn heat to medium-high until it starts to boil. Once soup comes to a boil, bring the heat down to medium-low and simmer until the carrots are nearly cooked through (about 20 minutes).
  4. Add raw noodles and boil as per package directions (if using egg noodles this should be around 5 minutes).
  5. Serve with soup crackers and plenty of warm blankets.

 

Bacon Wrapped Cream Cheese Chicken

So. Good. I mean seriously, one of the best dinners I’ve ever made!  The bacon was obviously Dan’s favorite part, but I loved the dish in its entirety. The sweetness of the cream cheese mixed with the texture of the chicken and wrap the whole thing in bacon?! Out of this world! We are going to a bacon and beer party in the next couple of weeks and there are prizes for the best bacon dish and I’m seriously considering making this because it was that amazing!

Bacon Wrapped Cream Cheese Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 boneless skinless chicken breast
  • 2 tablespoons cream cheese
  • 1 tablespoon green onion, Chopped
  • 2 pieces bacon, Partially Cooked
Instructions
  1. Pound out Chicken breast so it is about ¼" thick.
  2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
  3. Roll CHicken breast up to conseal cream cheese.
  4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
  5. Plase on baking sheet and back for about 30 minutes at 375.
  6. Broil for about 5 minute to crisp bacon.

Sloppy Joes 2.0

When I was a kid I think we had sloppy joes maybe one time, and I always wanted them! But now that I’m an adult I understand why my parents didn’t want to eat them. They’re terribly messy! And yes, I know that they are called sloppy for a reason, but that’s not something kids think about. But it’s something that I’m thinking about now! This casserole is something that both kids and parents can enjoy! Think about it, your mom probably would’ve made sloppy joes like this once a week! Not too much prep and way less mess than the alternative!

Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2.5 pounds of lean ground beef
  • 2 can of Manwich
  • 2 packages of Pillsbury Garlic Crescent Rolls
  • 4 cups of mozzarella cheese, shredded and divided
Instructions
  1. Preheat your oven to 350 degrees F. Always preheat for a good 5 to 10 minutes to let the temperature rise then even out.
  2. Spray a 9 x 13 pan with non stick spray generously. Set aside.
  3. In a large frying pan brown your ground beef. You want to cook it until the juices run clear and it's browning. But don't overcook it. Nothing worse than overcooked ground beef, it won't absorb sauces well like that. Make sure you stir it often and break it up into little pieces.
  4. Once the ground beef is cooked to perfection you can add both cans of the Manwich. Let it get to a nice bubble, then turn it down to a simmer.
  5. Open the first package of Pillsbury Garlic Crescent Rolls. Unroll it and place it in the bottom of the pan you set aside earlier. Spread it out with your hands till it fits the bottom really well.
  6. Now take half the mozzarella cheese (2 cups worth) and toss it on the dough evenly. Spread it out nicely.
  7. Turn off your burner for the Manwich. Carefully pour the Manwich mixture over top of the cheese. Spread it out with a spoon evenly.
  8. Now take your remaining mozzarella cheese (2 cups) and toss it evenly over the Manwich mixture. Spread it out nicely.
  9. Now open the second package of Pillsbury Garlic Crescent Rolls and unroll it. The top is trickier. Spread it out by hand in sections before placing on the top of the cheese. You could press it down on parchment if you're uneasy doing this, then just flip the parchment over and the dough will drop over the casserole perfectly. Honestly it doesn't have to be perfect. I left some gaps on the side and it looks sort of cool when you do that. You get to see the cheese get all bubbly.
  10. Place in the oven and cook for about 10 to 12 minutes, depending on your oven. You want the top to be golden brown.
  11. Remove from oven and place on a secure surface.
  12. Take a knife and cut the casserole into squares.
  13. Remove carefully while hot, the first piece is always the hardest. May the force be with you for that one.
  14. Serve with a big old sloppy joe smile!

Chocolate Coconut Mounds Bar Brownies

 

Chocolate Coconut Mounds Bar Brownies
 
Ingredients
  • 6 ounces dark chocolate, coarsely chopped (I used TJ's 72% Pound Plus bar)
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 tablespoon coffee (leftover from the morning brew is fine), optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • ¾ cup all-purpose flour
  • 2½ cups sweetened shredded coconut flakes, loosely packed
  • one 12-ounce can sweetened condensed milk
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It's mandatory to line your pan or you'll never get the brownies out.
  2. In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don't make the brownies taste like coffee; they enhance the chocolate flavor.
  4. Add the flour and stir until just combined; don't overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't overbake because brownies go back into the oven after they're topped with coconut.
  6. While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  7. When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  8. Evenly sprinkle with chocolate chips.
  9. Return pan to oven and bake for 5 minutes.
  10. Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  11. Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  12. When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Notes
From: http://www.averiecooks.com/2014/02/chocolate-coconut-mounds-bar-brownies.html

 

Black Bean Chili

Dan and I have been talking about making chili all winter, but until this recipe I didn’t find one that really sounded good to me. I used ground turkey instead of ground beef, because like I said, I’m not the hugest fan of ground beef. The original recipe that I found was vegetarian and had some kind of meatless crumble thing and I didn’t want to try that at all, so I went with meat!

 
Ingredients
  • 3 (15-oz.) cans black beans
  • 1 large sweet onion, chopped
  • 1 lb ground beef
  • 2 Tbsp. vegetable oil
  • 4 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 1 (14-oz.) can low-sodium fat-free chicken broth
  • 2 (14.5-oz.) cans petite diced tomatoes with jalepeños
  • Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalepeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips
Instructions
  1. Rinse and drain 2 cans black beans. (Do not drain third can.)
  2. Sauté chopped onion and ground beef in hot oil in a large Dutch oven over medium heat 6 minutes.
  3. Stir in chili powder and next 3 ingredients; sauté 1 minute.
  4. Stir in drained and undrained beans, chicken broth, and diced tomatoes.
  5. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes.
  6. Serve chili with desired toppings.

Strawberries ‘n Cream Cake

The key to making this cake so delicious is the home made frosting (yum) and fresh strawberries. We have a farmers market where you can get the best hand picked strawberries. They really take this cake to the next level!

Strawberries 'n Cream Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 6 eggs, separated
  • 1 ½ cups sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 ¾ cup flour
  • ½ teaspoon salt
  • 16 oz carton heavy whipping cream (more if you want to decorate)
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 5 cups sliced fresh strawberries
Instructions
  1. Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
  2. Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
  3. Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
  4. Gently spoon into an ungreased 20” tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
  5. For the whipped topping
  6. Tip: Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
  7. In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
  8. Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
  9. Keep refrigerated.

 

Creamy Tomato Basil Pasta

This is a very simple dish, and it is completely delicious! Dan doesn’t really like the texture of sun-dried tomatoes, so the fact that they were already in the sauce made this taste much better to him! I also added chicken, because I like to have protein and the chicken went really well! I oven baked the chicken in a little bit of olive oil and some italian seasoning. Super yummy! Dan probably would’ve liked it more if I had put bacon in it, but I didn’t think that would mix with the other flavors!

 

 
Ingredients
  • 1 (20-oz.) package refrigerated four-cheese ravioli
  • 1 (16-oz.) jar sun-dried tomato Alfredo sauce
  • 2 Tbsp. white wine
  • 2 medium-size fresh tomatoes, chopped
  • ½ cup chopped fresh basil
  • ⅓ cup grated Parmesan cheese
  • Garnish: fresh basil strips
Instructions
  1. Prepare pasta according to package directions
  2. Meanwhile, pour Alfredo sauce into a medium saucepan.
  3. Pour wine into sauce jar; cover tightly, and shake well.
  4. Stir wine mixture into saucepan.
  5. Stir in chopped tomatoes and ½ cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated.
  6. Toss with pasta, and top evenly with ⅓ cup grated Parmesan cheese.
  7. Garnish, if desired.

 

Char Siu – Chinese barbecued pork

I’m personally not the biggest fan of pork (with the exception of BACON obviously) but my fiancee LOVES it, so I endeavored to find a recipe that both of us could enjoy, and boy did I find one! The flavors in this dish are absolutely fantastic!  I didn’t put the oyster sauce in (Taylor freaked when I said the word oyster) I have never liked any pork dish as much as I loved this. It tasted like food from a Chinese restaurant!  It was amazing, we made some fried rice to go with it because fried rice is one of my favorite foods.

Char siu - Chinese barbecued pork
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 kg Pork (Shoulder or Collar)
  • 2 tablespoons oil
  • 1 cup water
  • For the Marinade
  • 1 teaspoon salt (To add later)
  • 1 teaspoon light soy sauce
  • 1 teaspoon white pepper
  • 2 tablespoons maltose
  • 2 cubes red fermented bean curds
  • 2 tablespoons sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon chinese wine
  • 1 tablespoon peanut oil
Instructions
  1. Clean and dry pork.
  2. Mix all the ingredients for the marinade (except salt) and marinate pork over night.
  3. Add salt to marinated pork 30 minutes before cooking.
  4. In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.
  5. Meanwhile, heat up oven to 250C on grill mode.
  6. Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required.
  7. Grill pork in oven until the sides are nicely charred, about 5-10 minutes each side.
  8. Remove and let Char Siew rest before slicing and serving.