Parmesan Chicken

Our friend Jennifer sent us this recipe. As soon as I heard the name, I decided to make it. It did not disappoint! It was quite easy to put together and in 35 minutes I had a great meal! The nice thing about this meal is that it should keep well. This works for my household since Lee works odd hours and usually doesn't get our dinner meal until the next day. Thanks again Jennifer! It was yummy!!!

Parmesan Chicken:

• Pam cooking spray
• Enough chicken to feed your family.(Jennifer uses the chicken tenders and I used chicken breasts.)
• 1 1/2 cups Buttermilk
• 1 cup Bread crumbs(seasoned or any kind you prefer.)
• 1/3 cup fresh parmesan cheese(grated)
• 2 TBSP melted butter to drizzle

1. Preheat oven to 350
2. Line a baking sheet with foil and spray with pam.
3. Put buttermilk in bowl with chicken and let marinate.
4. Mix bread crumbs and parmesan together and put on a plate.
5. Take buttermilk soaked chicken and coat the pieces with bread crumb mixture.
6. Press the mixture onto the chicken.
7. Transfer the chicken onto the pan.
8. Drizzle butter over chicken.
9. Bake for 30-40 minutes.

Until next time - Barb

Homemade Macaroni & Cheese Casserole

This is one of the meals my mom would
make for our family. The nice thing is that because it's a macaroni and cheese casserole it's something everyone can enjoy. We loved it! It's so easy to make.

I made a quadruple batch of this because the kids LOVE it and it’s great left over. It also fits perfect in a large casserole dish when it’s quadrupled. This is one of those great dishes that the kids can help with. Ellie helped with the measuring, pouring and stiring it all together. She loves to cook.





Homemade Macaroni & Cheese Casserole:

• 1 cup of your choice uncooked macaroni (I used spiral noodles because that’s what I had at home)
• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 1/4 cups milk
• 1 1/2 cups grated cheese
• 1 tsp garlic salt
  

1. Heat oven to 400
2. Cook your macaroni and strain very well. (don't rinse)
3. In a large pan melt the butter.
4. Add flour then milk stirring constantly.
5. Add your cheese and macaroni stirring constantly.
6. Let it cook on low for 3 minutes. It will appear very soupy but will thicken while baking.
7. Poor into casserole dish and put in the oven (uncovered) for 40 minutes.
8. Take out and stir thoroughly. This helps it finish thickening
9. Add a little more grated cheese to the top and bake for 5 more minutes.
10. Remove from oven and let it stand for about 10 minutes before serving.

Now it's time to eat!

TTFN, Cindy

Spicy Spaghetti Sauce

My Mom, Jeanne, made the best spaghetti sauce and I was lucky enough to watch her make it and get the recipe. I have made this sauce for 14 years now and still LOVE it. It is a bit spicy(which is what I like about it), so for anyone who likes blander food, skip the italian sausage. I like to make garlic bread with it as well as a Caesar salad. Enjoy!!!


Spaghetti sauce:

• 1 package hot italian sausage
• 1 1/2 lbs. ground meat
• 1 large can of Prego(or any Spaghetti sauce you prefer)
• 2 tablespoons of italian seasoning
• 2 tablespoons garlic salt
• pinch of basil
• 1 8 ounce can tomato sauce

1. Brown italian sausage and meat until no pink is showing.
2. While cooking meat add italian seasoning, garlic salt and basil to pan. Stir.
3. Put Sausage and meat into crockpot.
4. Add Prego and tomato sauce. Stir.
5. Add a pinch more garlic and italian seasoning.
6. Put on crockpot lid.
7. Cook on low or warm for at least 8 hours!(you can make this quickly, but it is better if it cooks all day!!)

Hope you enjoy it! Barb

Speedy Beef Enchiladas

Okay Barb, you had me craving beef enchiladas so I made some of mine. Yours looked better and more labor intensive than mine. This is how I always make them and next time I'm definitely going to try your version. We usually serve them with beans and spanish rice. I love to put homemade salsa and sour cream on top. The one nice thing about this version is, it's so fast to make and we usually keep everything on hand.

Speedy Beef Enchiladas:

• 1 19 ounce can enchilada sauce (mild)
• 1 pound ground beef
• 3 tbsp taco seasoning
• 9 corn tortillas
• grated cheese
• 1 garlic clove
• 1/2 onion (optional)

1. Heat oven to 350
2. Brown the ground beef and add 2 tbsp of taco seasoning and 1 finely chopped garlic clove.
3. Add 1/2 finely chopped onion (I don't always add the onion since my hubby is a picky eater)
4. Put your enchilada sauce and 1 tbsp of taco seasoning into a skillet. Heat on low.
5. I like to heat 3 tortillas at a time in a Ziploc bag for 10 seconds. This keeps them soft so when you fold them they don't crack and split open.
6. Put a tortilla into the enchilada sauce and flip it so it's covered in sauce.
7. Now your ready to fill. I put some meat and grated cheese in each one.
8. I put the remaining meat, cheese and sauce on top.
9. Cover with foil and bake for 20 minutes.

Hope you enjoy!

TTFN, Cindy

Beef Enchiladas

This is a new recipe that I decided to try. It was quick, easy and delicious! I did not add the green chilies since my family doesn't like things too spicy. One suggestion I have is to make extra enchilada sauce for after it is cooked.


Beef Enchiladas:

• 1 pound ground beef
• 1 small onion
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 teaspoon pepper
• 1/3 cup chopped green bell pepper
• 2/3 cup water
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 2 green chilies
• 1 clove garlic, finely chopped
• 1 15oz can tomato sauce
• 8 corn tortillas

1. Heat oven to 350
2. Cook and drain beef. Mix in onion, sour cream, cheese and pepper. Set aside.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling. Reduce to low. Simmer 5 minutes. Pour into ungreased pie pan.
4. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of meat onto tortilla; roll tortilla around filling. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes. Garnish with cheese, sour cream and onions. Enjoy!

Until next time, Barb

Homemade Salsa

This is a yummy salsa! It's always great to have a homemade salsa to bring to a party or just to much on at home. Because I'm a Mexican food lover, I love having this salsa in the fridge at all times. I put it on everything. lol You can make it as spicy as you like but I tend to keep it closer to the medium range.


Salsa:

• 1 28oz can of whole tomatoes
• 5 romano tomatoes (optional)
• 2 7oz cans of diced mild green chile's (usually in your Mexican food isle)
• 3/4 to 1 stalk of Cilantro
• 3/4 of a medium white onion
• 2 to 3 garlic cloves
• salt and pepper
• 1 small red chile pepper (optional)

1. Chop your cilantro, onion and garlic really fine.
2. Add your can of whole tomatoes and your fresh tomatoes to the food processor or blender.
3. Add your chopped cilantro, onion and garlic to the tomatoes.
4. Mix until it's all blended. Do not over do it or it will become soupy.
5. I stir in the salt and pepper when it's finished and keep tasting until I have the desired amount.
6. It's best to refrigerate it for awhile before serving.

I think you'll enjoy it and it's so fast and easy!

TTFN, Cindy

Tuna Noodles

So, I have not made this in a long time. I remember having this as a child. Now I know why, it is a quick and easy way to make dinner for the whole family! Barb and I were just talking about creating this blog this afternoon so I had no idea what I was going to cook tonight. Then all of a sudden, I was excited about making dinner! lol I found all the stuff in the cupboards and away we went. This is a great meal to make if you have little kids that want to help in the kitchen. Ellie's four and she was able to stir in all the ingredients. We all had fun and it tasted great.

Tuna Noodles:

• 4 cups of uncooked spiral noodles
• 3 to 4 small cans of white canned tuna in water
• 1 to 2 cans of cream of mushroom soup (depending on how moist you like it)
• 1 1/2 tbsp butter
• 1 tbsp sour cream (optional)
• 1 cup of peas/celery or both (optional) My husband is a picky eater so I didn't add these but they're great added in.

1. Boil your 4 cups of noodles. Strain well, don not rinse. Put back into your hot pan.
2. Add your 1 1/2 tbsp of butter, tuna and cream of mushroom soup. Mix it all together.
3. This is a very bland dish so you really need to keep adding salt and pepper to taste.
4. I like to put a dollop of sour cream on top.

Now your ready to enjoy!

TTFN, Cindy