Monday, January 30, 2012
I'm an awards show junkie, and I hate to cook on those nights...so I usually pull out the slow cooker. Yesterday, thanks to Plain Chicken, I threw this together (it's that easy), went to the movies with my mom to see One for the Money, and came home (to a house smelling heavenly) in time for the red-carpet arrivals.
The original recipe calls for shredding the chicken at the end, but I like to do that with about an hour left of cooking, so that the chicken absorbs all of the flavor of the sauce.
This came out thicker than I envisioned...so we ended up eating it more like a dip. Tonight, when I re-heat it on the stove, I think I'm going to add some chicken broth to make it more soupy.
Flavor-wise, though, this was a winner!
2 chicken breasts
1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel, undrained
1 package dry ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 8-ounce package cream cheese
Place chicken in slow cooker. Combine next six ingredients in a bowl and pour over chicken. Top with brick of cream cheese. Cook on low for 6-8 hours. Stir melted cream cheese into sauce. Shred chicken with two forks.
Friday, January 27, 2012
Growing up, my mom used to make sausage, egg, and cheese sandwiches, and it was one of my favorite breakfasts (aside from hot dogs and eggs). When I saw this recipe over at Heather Likes Food, I knew it would be a great twist on an old favorite.
The recipe called for sourdough dinner rolls...when I got to Publix, I was looking for a "hard" roll that would hold up to the filling, and I ended up getting their French bread hamburger buns.
They looked larger than what she used, so I decided to use the original amount of filling but only make 6 instead of 12. I didn't want them to be too "bready." It worked perfectly. They were filled to the brim with deliciousness.
It was a little tricky hollowing them out. I'm glad I had two in the package to spare, because I broke through the bottoms on the first couple of tries. But then I got the hang of it.
The absolute best part of these was the crunch of the rolls. While these heated up nicely in the microwave the next morning, you definitely lose that.
6 large rolls
8 oz. pork breakfast sausage
1/3 cup heavy whipping cream
1 cup shredded cheddar cheese
Salt and pepper
Cut a circle in the top of the rolls and hollow them out with your fingers. Brown and drain the sausage and set aside to cool. Whisk together the eggs and heavy cream. Add sausage, cheese, salt, and pepper. Spray foil and place on baking sheet. Using a small measuring cup (1/4), fill each roll with the egg mixture. Place in refrigerator for at least one hour. Bake at 350 degrees for 25-30 minutes or until knife in middle shows eggs are done.
Wednesday, January 18, 2012
I love pick-up food. I'm much more inclined to sort of snack at dinner...but I also have a boyfriend who likes "real" food, so I try to mix it up.
I saw these on Pinterest just on Monday, courtesy of Emily Bites, and I knew they would make it on our table this week.
The two stores I went to were both out of wonton wrappers, so I just bought egg roll wrappers and quartered them. I think it would work equally well in phyllo cups.
This is a cinch to put together, and they are so very satisfying.
10 ounces thinly sliced roast beef, chopped (I used Sara Lee)
4 Laughing Cow Light Swiss wedges, chopped
1/2 cup jarred beef gravy
24 wonton wrappers
1 cup shredded mozzarella cheese
In a bowl, combine the roast beef, cheese wedges and gravy. Microwave at 1-minute intervals, stirring in between until cheese is melted.
Spray a 12-cup muffin tin. Place a wonton wrapper into the bottom of each cup. Spoon half of the roast beef mixture evenly in each cup. Sprinkle about half the mozzarella cheese evenly over the top of each. Press another wonton wrapper on top and finish with remaining roast beef mixture and cheese.
Bake at 375 degrees for 20 minutes until brown. Let cool for 5 minutes before removing from muffin tin.
Friday, January 13, 2012
After my Southern Living recipe challenge in 2009, in which I cooked 100 of their recipes in a year, I didn't think I would ever make another SL recipe again...but then I saw the January cover, and I was sucked in.
King Ranch Chicken is a popular Southern dish, but this is a twist, using macaroni in place of the traditional tortillas. I made some changes to the original, omitting the onion and bell pepper for personal preference.
How can a recipe that starts with a base of Rotel dip be anything but delicious? It was looking fantastic as I was preparing it, but once I added in the chili powder and cumin, it transformed it into not just a rich, creamy, cheesy dish, but a fragrant one, as well.Whatever you do, don't leave the spices out.
This is comfort food at its finest!
8 ounces macaroni
1 can Rotel
8 ounces Velveeta, cubed
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 cups chopped cooked chicken
2 cups shredded Cheddar cheese
Cook macaroni and set aside. Combine cubed Velveeta and Rotel and microwave in 30-second intervals, stirring, until cheese is melted. Stir in soup, sour cream, and spices to cheese mixture. Add chicken and cooked pasta. Pour into 9x13 casserole dish and top with cheese. Bake at 350 degrees for 30 minutes.