Cheesy Chicken and Wild Rice Casserole From Pintrest!

Posted on December 19, 2011 by pmunro

A great comfort food meal!

I am so addicted to pintrest website right now. Every recipe I have made from this site has turned out great. Even my 15 year old loved it. It has been ages since I made a chicken and rice casserole. I came home from work tonight and made this in no time. I cooked both the wild rice and the white rice in the same pan and had no problem.  I always have frozen chicken tenders in my freezer. Someone taught me to put the desired amount in a freezer bag and quickly cook them in the microwave. I always start with 5 minutes and turn often. Add time until done cooking.  I’m surprised at how tender the chicken comes out. This is a great little trick when you need chicken in a hurry.  Serve this meal with a salad! 

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tablespoons fresh minced garlic

2 Cups shredded, cooked chicken breast

2 Cups steamed white rice

16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter

1/4 Cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

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Gooey Baked Fontina Cheese Dip.

Posted on December 18, 2011 by pmunro

Another successful recipe I found on pintrest. I knew this would be good when I saw it was a recipe from Ina Garten. This is the easiest appetizer you will ever make. Simply cube the cheese add the garlic and herbs and pop into a hot over. I made this for my kids during a Christmas celebration and they loved it. This would be a great appetizer to take to a party, just have everything assembled in your cast iron skillet and pop in the oven for only 6 minutes and you are done. Serving this in a cast iron skillet looks amazing. I pulled this out of the oven and the kids all ooohed and awwed.

Baked Fontina
source: adapted from How Easy is That? by Ina Garten

Ingredients:

  • 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
  3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.
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TEXAS SHEET PIE

Posted on December 18, 2011 by pmunro

A super simple dessert!

This is an awesome recipe for a crowd.  You can use any pie filling you choose. I chose Cherry and Apple. I took this dessert into work and the guys in the shop loved it. Super simple and fast to make. Take it to your next pitch in.

Ingredients:
1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice

Directions:
1. Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.

2. Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.

3. Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides.

3. Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing.

4. Bake at 350 degrees for 35 minutes.

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Christmas Cranberry Ginger Fizz!

Posted on December 4, 2011 by pmunro
While decorating the house we made this festive cocktail. This recipe makes 4 drinks. With 1 1/2 cups of vodka 2 is the limit. I’m really glad I bought the mint springs. I almost skipped this, as funny as it sounds it really was a treat to smell the mint every time you take a sip. The secret to this drink is the crushed ice. Makes a crunchy delicious cocktail. 
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 cup fresh cranberries
  • 1 lemon, cut into wedges
  • 1/2 orange, cut into slices
  • 1 1/2 cups vodka
  • 1 cup chilled Ginger Ale
  • 4 mint springs
Preparation
  1. Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat.
  2. Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
  3. Place syrup with cranberries in a large pitcher; add the lemon wedges and orange slices.
  4. Using a muddler or wooden spoon, vigorously mash the fruit.
  5. Stir in vodka and let steep for at least 5 minutes.
  6. Strain into a medium pitcher. Add Ginger ale.
  7. Fill 4 glasses with crushed ice ( very important part)
  8. Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
  9. Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig.
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Cranberry Cream Cheese Dip!

Posted on December 4, 2011 by pmunro

The combination of spicy and sweet is amazing!

I made this weekend and am happy to say it is AWESOME! My husband really loved this dips as well. The recipe only called for 1 jalapeno pepper, I like things a little spicy so I added 3. Adjust this to your taste. The combination of spicy and sweet is amazing. I served mine with the Gluten Free multi grain crackers from Sam’s Club. I love these crackers, if you haven’t tried them I recommend them highly.
Cranberry Cream Cheese Dip
Time: 15 minutes prep + 4 hours refrigeration
Yield: 15 servings

1  12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2  8 oz packages cream cheese
1. Put your cranberries in a food processor.  You could also,just use a food chopper,  I believe it would look a little prettier. The food processor may over chop. I used mine, it tasted fine, just think it may not look as pretty.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don’t like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

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Parmesan Roasted Potatoes

Posted on December 4, 2011 by pmunro

Cook a pierced potato in the microwave until it’s soft all the way through – about 10-12 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.

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Lemon Chicken To Die For!

Posted on December 4, 2011 by pmunro


This is one of the best chicken recipes I have made. I love spicy food and I love food with lemon. My recipe for Habanero Chicken is my favorite spicy chicken dish. I believe this will be my favorite Lemon recipe for chicken. The sauce is AMAZING! The next time I prepare it I will make a batch of angel hair pasta as a side dish, and I will add mushrooms and a small bit of capers and drizzle the sauce over the angle hair pasta. Tonight I made it with the Parmesan Roasted potatoes, which were very good as well. We frequently go to an italian restaurant called Vitos for the Lemon Chicken dish. I’m so excited to find a recipe that I think is equally as good as Vitos. They serve theirs with the angle hair pasta, which I love. I can’t wait to try this again with the pasta! 

Photo: Quentin Bacon
 1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup chicken broth
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each) ( I used chicken breast with the bone and skin)1 lemon		 Barefoot Contessa How Easy Is That?
Look Inside
Preheat the oven to 400 degrees.Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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Breakfast Cupcakes!

Posted on November 5, 2011 by pmunro

Delicious breakfast cupcakes with a crescent roll crust!

 Breakfast Cupcakes!

These are delicious! Perfect for a brunch or holiday breakfast. Simple to make packed with flavor. I served this with Asparagus with sliced garlic drizzled with olive oil and finished with a twist of lemon juice. My husband loved this recipe. It was so easy to prepare and would be wonderful for a crowd.  My sister posted the recipe, but I decided to add the crescent roll crust which really adds a lot to the dish. I love the parmesan cheese sprinkled on top before baking.  When I made this I cut it in half using only 5 jumbo eggs and filled 12 cupcake holders.

1/2  pound Italian Sausage (sweet, mild, hot variety depending on your preference I used  Bob Evans Italian)
1/2 cup broccoli florets
5  Jumbo eggs
1/8  cup milk (or half and half depending on how you’re feeling that day)
1 tsp. vegetable oil
1/4  tsp baking powder

1/4 cup chopped mushrooms

1 pkg crescent rolls
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions


1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli and mushrooms cook for about 5 minutes longer.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Put crescent roll into each muffin tin. ( If you have more filling than crescent rolls  like I did lightly spray remaining muffin tins and fill with out crust. Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

 

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Lobster and Shrimp Penne Pasta

Posted on October 30, 2011 by pmunro

Lobster and Shrimp Penne Pasat

I made this tonight for dinner. I was worried that it may not be worth the effort or cost. My husband said to add this to his list of favorite meals. It is pretty rich. I wasn’t uncertain about leaving all of the bacon fat in the pan for the sauce I followed the recipe exactly and would make it the same way again. When served with a caesar salad it could easily feed 6 people. This is something that you wouldn’t want to eat often, but it would be perfect for a dinner party.

Ingredients

  • Kosher salt
  • Two 4-ounce lobster tails
  • 1 pound whole wheat penne pasta
  • 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
  • 4 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 3/4 cup clam juice
  • 3/4 cup heavy cream
  • 1 cup chopped fresh basil
  • Freshly ground pepper
  • 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

 

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

 

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

 

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

 

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

 

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

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Spicy Tomato Salad

Posted on June 5, 2011 by pmunro

Served with rice delicious!

This is a side dish I make all the time in the summer. It is wonderful as a side dish served with rice.  I use serrano peppers they are a little more spicy than jalapenos.

1 pint of grape tomatoes sliced in half

1/2 bunch of cilanto chopped

1/2 red onion diced

salt and pepper to taste

Combine all ingredients and chill for at least 1 hour or until  ready to serve.

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