Impromptu Superbowl party

My husband and I had discussed having a superbowl party and then decided against it. We were just going to hang out with the baby and watch the game. Of course last minute he decided to invite over some family members (and by last minute I mean about 4 hours before kickoff) I quickly threw together some snacks for the football lovin crowd. I was a little bummed because if I knew ahead of time I could have made some really cool food and rockin decor... but everyone had a good time and that is what mattered. GO SAINTS!

Menu:
Buffalo Chicken dip with celery and tortilla chips
Matt's famous dip with potato chips
Garden salad with lots of veggies
Hot dogs with secret recipe Coney Sauce
Baked Parmesan Garlic fries
Black and white brownie bites
Coca Cola
Beer

Decor:
None.... no notice

Recipes:

Buffalo Chicken Dip with celery and tortilla chips : aka crack dip. The ultimate football food

Matt's famous dip with potato chips: I wish I could tell you the exact measurements, but this is my husbands recipe. He doesnt exactly measure. He just keeps adding things and tasting it til he likes the result

2 (8oz) bricks of cream cheese
1/4 of a large onion (chopped finely)
ketchup
tobasco sauce

Garden Salad with lots of veggies
Romain, radicchio, cheddar cheese, grape tomatoes, mushrooms and carrots. Served with homemade balsamic vinaigrette. 

*Insert pic*

Kosher beef hot dogs with secret recipe Coney Sauce.
I wish I could share the recipe, but my life has been threatened. It is hands down the best coney sauce Ive ever had, but it is a secret recipe among my husbands family. Rumor has it one of the aunties worked at a famous hot dog stand back in the day and snagged the recipe.

Oven Roasted Parmesan Garlic Fries
a healthier than deep fried french fry

Black and white brownie bites
A semi homemade recipe! I will be sharing this sometime this week.

Everyone loved the food! Not bad for a few hours notice.

Caramelized Onion, Mushroom and Bacon Quiche

I was in the mood to try some new quiche recipes. Id only ever made my mom's recipe and wanted something different. I found this Emeril recipe and fiddled with it a bit. Its definitely NOT on the light side but it is so rich and decadent! Its perfect for a brunch when you want to impress.  My husband proclaimed this to be his new favorite thing and that real men would eat quiche if it all tasted like this. BAM!

1 pie crust
8oz bacon (chopped)
3 cups thinly sliced sweet onion
8oz thinly sliced mushrooms
1 t dried thyme
1 t minced garlic
1 t salt
1/4 t black pepper
1/2 cup heavy cream
5 eggs
6 oz mozzarella/provolone blend shredded

1. Preheat oven to 375
2. Press crust into a pie pan
3. Cook the bacon untl crispy. Remove to drain on paper towel
4. Add onions to the bacon grease. Cook until they start to wilt (8 minutes)
5. Add mushrooms, garlic, thyme, salt and pepper to onions. Cook until they carmelize (8-10 minutes)
6. Remove onion/mushroom mixture with a slotted spoon (to drain excess grease) Allow mixture to cool.
7. Add chopped bacon to onions and mix. Pour into pie pan
8. Sprinkle 1/2 of the cheese on top of onion mix
9. In a separate bowl Beat 5 eggs with the heavy cream until frothy
10. Pour over onion mixture in pie pan
11. Top with remaining cheese
12. Place pie pan on a cookie sheet. Bake 35-40 or until golden brown. Rotate pan  1/2 thru

Orzo with broccoli, feta and olives

My husband claims he doesnt like orzo. Whenever he claims he doesnt like something (especially something so versatile) I take that as a challenge. I came across this recipe looking for a way to use up the leftover feta cheese in my fridge. The oil takes on the flavor of the toasty pine nuts and the crushed red pepper adds just a touch of heat. I usually dont like to take a chance with an unrated recipe, but goodness this one was worth it! Im already looking forward to eating it for lunch.

.... and my husband ate a TON of it and loves it..... silly men!

16oz box Orzo cooked
16 oz bag of frozen broccoli florets
1/4 c Olive oil
3 T Pine nuts
1/2 t Crushed red pepper
3/4 c Feta cheese, crumbled
3/4 c Black olives, pitted, halved
1/2 c Parmesan cheese, grated
1/4 c Fresh basil, chopped

1. Dump cooked orzo in a large bowl
2. Cook frozen broccoli add to large bowl with orzo
3. Heat olive oil in a small skillet (med high)
4. Add pine nuts to oil and cook until brown (about 3 minutes)
5. Add crushed red pepper to oil and saute (about 30 seconds)
6. Dump oil/nut mix into orzo/broccoli. Mix
7. Add black olives, feta, parmesan cheese and basil. Mix

 

Chicken and Brie Sandwich with Roasted Tomato

I found this recipe here while looking for a way to use up the 1/2 round of brie I had in my fridge. Its from the June 2001 issue of Cooking Light magazine. Its such an amazing mix of flavors! I think I could eat the tomatoes on anything!! I used leftover shredded chicken and a loaf of sourdough bread (my grocery was out of french bread :0 ) I also used 1t dried thyme because I was out of fresh.

Makes 6 sandwiches

1  teaspoon  olive oil
2  cups  halved cherry tomatoes (about 1 pound)
2  tablespoons  balsamic vinegar
1  tablespoon  chopped fresh thyme (i used 1 t dried thyme)
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1/4  cup  low-fat mayonnaise
1  tablespoon  whole-grain Dijon mustard
1  garlic clove, minced
1  (16-ounce) loaf French bread
3  ounces  Brie cheese, sliced
3  cups  shredded cooked chicken breast
2  teaspoons  extra-virgin olive oil
1  teaspoon  balsamic vinegar
1/8  teaspoon  salt
2  cups  fresh spinach

Preheat oven to 300

1. Mix mayo, garlic and mustard. Place in fridge til you need it
2. Heat 1t olive oil  over med-high heat. Add tomatoes. Saute 5 minutes
3. Remove from heat. Add balsamic vinegar, salt, pepper and thyme. Bake for 15 minutes
4. Cut loaf of bread lengthwise
5. Spread mayo on the top portion of the bread
6. Spread tomato mixture on bottom portion of bread
7. Top hot tomatoes with sliced brie (it wil start to melt)
8. Top brie with warm shredded chicken
9. Whisk together 2t evoo, 1t balsamic vinegar and pinch of salt. Dump in spinach. Toss
10. Top chicken with spinach mixture
11. Put the top on the sandwich
12. Slice into 6 sandwiches.

Chicken Gyro Salad

This salad uses one of my OAMC freezer kits and tastes awesome! You do not have to use the kit. Just marinate a few chicken breasts in this marinade and make some tzatziki for dressing

Makes 2 dinner sized salads

1 chicken gyro kit (marinated chicken, tzatziki and pita bread from this post)
8oz chopped romaine lettuce
1 plum tomato (sliced)
1/3 can black olives
0.5 to1oz feta cheese (crumbled)
1/4 sweet onion (chopped)
1/2 cucumber (to use in frozen tzatziki)

1. Defrost gyro kit
2. Wrap chicken in foil and warm in the oven
2. Wrap pitas in foil and warm in the oven
3. Pile lettuce on a plate, place sliced tomatoes around the edges
4. Sprinkle lettuce with black olives, onions and feta
5. Top with warmed chicken
6. Chop and de-seed cucumber and mix with tzatziki packet. Use this as dressing
7. Serve with warmed pitas

French Toast Sticks

I also love french toast. I never make french toast, but I love it. I actually just never think to make it. We only ever make breakfast on the weekends when my husband is home. If its just me and the baby I try to eat something quick like a bowl of cereal or a banana after I feed her.  So when I found this recipe it just called out to me. It was french toast I could make ahead of time and microwave in 1 minute! This is my adaptation of that recipe.

This will make you 54 sticks. Best yet my estimated cost is only $3.25 (and that is rounding up) for the entire batch and I know what is in them. I know packaged frozen french toast sticks are very popular. I have never bought them but most of my friends with young children go thru them like a junkie goes through crack. I know that alot of fast food places also sell this. Burger King has them on their $1 menu. You get 5 for that $1. You get 5 of my homemade ones for around 30 cents. I bet kids could even eat them in the car

1 loaf Texas Toast (18 slices)
8 eggs
2/3 cup sugar
3/4 t cinnamon
1 1/2 t vanilla
1 1/3 cup milk
1/2 cup melted margarine (1 stick)
Cooking Spray (like pam)

Preheat oven to 350

1. Cut each piece of bread into thirds (you know like a stick lol)
2. Whisk together eggs, milk and vanilla
3. Mix cinnamon and sugar. Mix into egg mixture
4. Melt margarine. Slowly whisk into the egg mixture. If you dump it in the hot butter might cook the eggs so go slow.
5. Spray cookie sheets with Pam (dont use a stone.. I did my first batch and they didnt cook right. Use a cookie sheet)
6. Dip each stick into egg mixture them place on cookie sheet
7. Place them in the oven (middle rack)
8. Bake for 25-30 minutes Flipping them over about halfway through baking

To eat fresh from the oven: Put on a plate, drizzle with syrup, enjoy!

To freeze: Allow to cool. Flash freeze sticks on cookie sheet. When they are hard transfer to large freezer bag.

To cook after frozen: Put 3 sticks in the microwave. Cook for 1 minute

I ate 5 right out of the oven! They are so good I couldnt resist. Plus my house smelled like french toast for hours. Yum!

Chicken Caesar Wraps

Makes 4 wraps

2 cups shredded cooked chicken
4 10" flour tortillas
1/2 cup creamy caesar dressing (more or less to taste)
1/3 cup sliced black olives
2 plum tomatoes sliced
approx 6 oz chopped romaine lettuce (I used half a bag)
parmesan cheese to sprinkle

1. Mix shredded chicken with creamy caesar dressing. (you can skip this step and drizzle dressing on wrap but I think this makes alot less mess)
2. Warm flour tortilla
3. Lay tortilla flat. Add 1 handful of lettuce.
4.. Add 1/2 cup of chicken mixture in a line down the middle
5. Sprinkle black olives
6. Line sliced tomatoes along the top of chicken
7. Sprinkle with parmesan cheese
8. Fold bottom up and wrap mixture with tortilla
9. Repeat steps 3-8 with remaining tortillas.

Crockpot Salsa Shredded Chicken

My husband for years has driven me crazy because he wont eat Mexican food. He wouldnt specify what about it he didnt like, he just didnt like it. It took me awhile to narrow it down, but I finally found he just didnt like cumin. He associated ALL things remotely southwest or mexican with cumin and therefor wouldnt even try things.

I for one LOVE mexican food. I love fajitas and quesidillas, enchiladas and burritos. It made me sad that I could never make anything remotely tasting like these things because he wouldnt eat it. Now that I know its the cumin I find ways to introduce non-cumin versions of my favorites so he will eat them.

Almost everyone has a version of salsa chicken. Most people have it as a meal with taco seasoning and sour cream mixed in. My salsa chicken is a base for many meals. Its basically a filling. I have never eaten just salsa chicken for dinner, but I have eaten a lot of it. I always make a BIG batch in my crockpot and freeze it in 2 cup portions. Its really basic and makes a ton.

3-4lbs of boneless skinless chicken breast
1 jar of your favorite medium salsa*
1/4 cup water(to rinse out jar)

1. Toss everything in your crock pot
2. Cook on high 4 hours.
3. Shred chicken in juice

*Use a salsa you have eaten and LOVE. Your chicken is going to taste like it. Dont just but the cheap stuff or something on sale. If you love it and its on sale... awesome! Just make sure you like it.

So far I have used this for: (I will share recipes soon)
chicken quesidillas
chicken nachos
chicken pitas
chicken burritos

and my husband eats them up!

Parmesan Garlic Oven Roasted Fries

I have been craving fries for days but Im trying my best to stay away from fried foods. Last night I decided to try my hand at oven roasting fries. After looking around the net at various recipes I came up with this one. They are covered in bubbly parmesan cheese and have that nice bite of garlic. Make sure to scrap the little bits of cheesy garlic from the pan!

5-6 yukon gold potatoes
1/4 c olive oil
1/3 c grated parmesan cheese
2t minced garlic
salt and pepper to taste

1. Preheat oven to 450
2. Cut potatoes into a medium size fry. You can peel them first but I dont.
3. Soak fries in cold water until ready to go in the oven
4. Drain water and dry fries completely with a paper towel
5. Toss fries with olive oil, salt and pepper
6. Spread fries into a single layer on a cookie sheet or a baking stone.
7. Bake 35-40 minutes turning potatoes every 10-12 minutes
8. When brown remove from oven Sprinkle with parmesan and garlic. Toss fries with tongs to coat them.
9. Put back in the oven for 3-4 minutes to melt cheese

Quick tip: Stock Cubes

When I make chicken stock I always make a huge stock pot full. I use lots of chicken so I have extras to use for other recipes. Lots of chicken lend me lots of rich delicious stock. I always make chicken noodle soup with some of it but I always have some left over. Sometimes it would get dumped out if not used in the next few days(which is wasteful and sad) I would freeze it but never remember how much was in there or Id need more/less for recipe.

On my quest to throw nothing out I decided to start freezing even little bits of stock. I found the best way to freeze stock is in an ice cube tray. That way I can just microwave however many cubes I need and have stock whenever I need it.

This also works if you open a carton of chicken broth and can't use it before the date. You can do this for beef broth, beef stocks or veggie stock!

Theme Party: Breakfast at Tiffanys Tea

I wish I could take credit for all of the gorgeousness I am about to show you, but this party was ALL my Mom's doing. Now the cool thing is she threw the party for me on my 30th birthday. I adore Audrey Hepburn and Breakfast at Tiffanys is one of my favorite movies. We started with a lovely tea full of tasty treats and then watched the movie while sipping red wine and having desserts.

Decor:
Black and white Holly posters
Black tablecloth
Silver blue napkins with silver rings
Glass vase filled with tiffany blue and silver ornaments
Tiffany blue tablecloth (movie room)

The Menu
Chicken Salad on a croissant
Pimento cheese sandwiches (shaped like CAT)
Sal E Tomato Brushetta on baquette toasts
Cucumber Sandwiches
Cheeseball with crackers
Brie with crackers
Chocolate cups filled with fresh fruit
Scones
My SIL Pam's famous iced sugar cookies
Pumpkin Mini muffins
Mini brownies
Apple Cinnamon Tea

Sugar cookies are shaped like Holly's dress, lips, shoes, moon(river), cats and tiaras. Also cakes and martini glasses.

Cheddar Bay Biscuits

My husband dreams of Red Lobster Cheddar Bay Biscuits. Okay... not really but he loves them. Whenever RL is brought up all he can talk about is the biscuits. I dont even know if he can name anything else on the menu.(we rarely eat there) So I decided to surprise him and try to duplicate them at home. I found this recipe and tweeked it a bit by adding a little more cheese (at husbands request)  I think I ate 6 out of the first batch! They rock!

2 cups bisquick
2/3 cup milk
2/3 cup cheddar cheese
1/4 cup butter
1/2 t garlic powder
1/4 t old bay seasoning

1. Preheat oven to 450
2. Mix bisquick, milk and cheese
3. Drop biscuits on ungreased cookie sheet
4. Bake 8-10 minutes
5. Mix butter, garlic and old bay
6. Melt butter mixture
7. Spoon over top of baked bisuits

Buffalo Chicken Dip

This dip is SO hot right now. (dig the Zoolander reference) It seems everyone is making some variation of it. Its hot and bubbly and cheesey. Its good both hot (in a crockpot for a party) or cold (when you go sneak some out of your fridge at 2am)  Best of all it tastes just like a chicken wing and you dont have to mess with the bones. Pardon the bad picture. The piggies at this house were eating it before I had time to put it in a serving bowl and take pictures :) It makes a TON and is perfect for a party.

2 cups shredded cooked chicken breast
2 (8oz) bricks of cream cheese (softened)
1 cup Franks hot sauce
1 cup ranch dressing
2 cups shredded cheddar cheese

1. Mix everything and dump into a 13x9 glass baking dish
2. Bake at 350 for 30 minutes

Serve with celery sticks or tortilla chips (I do both)

Pineapple Salsa

Mmmmm pineapple salsa. I adapted this recipe from the pampered chef seasons best cookbook (spring 09) Its sweet and tangy with a little bit of bite. Add more jalapeno to make it hotter.... but whatever you do be careful when cutting that sucker. My thumb is still burning.

1 (20oz) can pineapple (or 1/2 fresh pineapple)
4 plum tomatoes
1/2 small red onion
1 (6") piece seedless cucumber (or a deseeded regular cucumber)
1/2 cup lightly packed cilantro leaves
1 jalapeno pepper
1 lime
1/2 tsp salt

1. Dice tomato, onion, cucumber
2. Cut jalapeno in half and remove the seeds and ribs. Finely chop jalapeno
3. Chop cilantro
4. Dice pineapple
5. Toss all in a bowl.
6. Squeeze 2-3T of lime juice into mixture. Sprinkle with salt
7. Mix everything together.

Enjoy!

Chunky Tomato Basil Sauce

Since its the week after Christmas and our pockets are a bit light Im trying to cook dinner with what I have on hand. Since I had a bunch of basil left over from my caprese salad I decided to try to make a tomato basil sauce with what I had in my pantry. Its a little bit sweet, a little bit spicy and bursting with basil. Its a very chunky sauce ans tastes great with whole grain spaghetti.

2T EVOO
2 cloves of garlic (chopped)
1 large sweet onion (chopped)
1 (28oz) can diced tomatoes
1 cup water
2t balsamic vinegar
4t sugar
1/2t dried basil
1/4t crushed red pepper
1/2 cup torn fresh basil leaves

1.Heat olive oil in pan. Add onions and garlic. Saute over medium heat until soft
2. Add tomatoes, balsamic vinegar, water, sugar, dried basil and crushed red pepper. Stir
3. Bring to a boil and then cover and simmer, stirring frequently, 50-60 minutes
4. Remove from heat. Stir in fresh basil leaves. Serve with your favorite pasta

Cranberry Nut Clusters

A couple years ago I started making candy for Christmas. Everyone else was making cookies and I wanted to be unique. Each year I raid my pantry and toss in whatever I think would be tasty covered in chocolate. This year I came up with these bad boys. Its a pretty basic recipe, melt, dump, spoon, done.

Anyone can make this candy and it looks so professional and makes a great gift. Everyone raved about these! They are sweet, salty and tangy! They will be added to the list to return next year.

1.5 cups dried cranberries1 cup salted peanuts
1 cup salted cashews
1lbs vanilla candy melt or white chocolate chips
 50 candy cups

1. In a medium glass bowl melt candy in the microwave stirring every 30 seconds until smooth (if using chips you will need to add a little shortening)
2. Stir in cranberries and nuts
3. Quickly spoon into candy cups
4. Place tray of candy in fridge for 10 minutes
5.Enjoy!

Pepperoni Rolls

These are so good and quite easy to make.... the kids can even help. I usually double the batch for parties.

Rhodes Frozen white rolls (36 ct)
Sliced pepperoni (1 pillow pack)
1lb mozzarella cheese (cut into 36 pieces)
Mild banana pepper rings*

1.Allow dough to rise according to direction on the package.
2.Preheat oven to 350
3.Flatten risen roll in your palm. Add piece of cheese, 3-5 pepperoni, 1-2 banana pepper rings.
4.Fold dough to completely cover the filling. Be careful not to leave holes or cheese will run out
5.Place fold side down on greased cookie sheet.
6.Bake 8 minutes. Open oven and brush the tops with melted butter. Bake 12 more minutes or until brown.

*These can also be made minus the pepper rings. 

S'more pops

Holy crap these suckers are good!  In the past I have made chocolate covered marshmallows. I have even made chocolate covered marshmallows on sticks... but never EVER did I think of coating those tasty chocolate covered marshmallows in graham crackers to have an instant s'more. I snagged the idea from the awesome blog Gimme Some Oven. 

50 large marshmallows
1lb of milk chocolate (if using chocolate chips you will need to add a little shortening to thin/smooth it out. I used candy melt)
1 cup of graham cracker crumbs (give or take I didnt really measure)
50 lollipop sticks
* A thick piece of styrofoam (optional but will make your life easier and your suckers prettier)

1. Insert stick into marshmallow about 3/4 of the way in
2. In a glass cup (I use my pyrex measuring cup) melt chocolate in the microwave, stirring every 30 seconds until creamy smooth
3. Dip marshmallow in chocolate
4. Sprinkle all over with graham cracker crumbs
5. Insert sticks into styrofoam block (if no styrofoam place on wax paper)
6. Repeat
7. Put s'mores in the fridge for 10 minutes to allow chocolate to set

I made over 100 of these yesterday and packaged them prettily with some cellophane bags and ribbons to give as Christmas gifts. Of  course that only left me with a few to photograph so these are the ones the chocolate didnt totally coat, but they were still delicious.

Chicken Fried Rice

This comes out of your freezer and tastes JUST LIKE TAKEOUT! Im not joking here either. Its amazing! The cool thing is you can make it in mass quantities and freeze it. Just thaw the bag and in 10 minutes you have dinner! I adapted my version from this recipe from the oamc guru Tish at the Zaar. Its a gigantic recipe. I make 8 freezer packets from it.(feeding 2 people)  Feel free to divide it to meet your needs.

For the rice mix:
2 cups frozen peas
2 cups chopped carrot
1 chopped sweet onion
12 cups rice (cooked and cooled and yes you can use minute rice if you want)
2lbs of chopped cooked chicken (yes you can use leftovers)

1. Mix everything is a large bowl.
2. Portion, label and freeze.
I get 8 bags out of this with 2 servings each in them. Portion your bags according to your family's needs. Just adjust the quanties below.

To cook a 2 portion bag:
1 tbsp olive oil
2 eggs
3 TBSP soy sauce

1. Thaw bag and squeeze to break up rice
2. Heat oil in large skillet
3. Fry rice in hot oil over medium heat stirring frequently for 5 minutes
4. Add soy sauce to taste. (about 3 tbsp more or less to taste)
5. Push rice to the size of the pan. Add eggs to other side
6. Allow egg to cook until thick. Break up and the stir into rice
7. Serve

This is an easy thing to make for dinner. I serve with a couple egg rolls (I buy a big bag of frozen from BJs)

Asian Chicken Salad Bar

Every now and then I get a craving for an Asian inspired salad with mandarin oranges, nuts and chicken. I ate them alot when pregnant. Applebees, Panara and even Wendy's have their own take on it. This is mine. It uses grilled chicken instead of fried because Id rather use my calories elsewhere. Its loaded with crunchy goodness! I didnt really measure as I kinda made it a "salad bar" so everyone could help themselves and create their own. This is what should make a salad bar for about 8 people. They will be dinner sized salads. There may be extras depending on how your clan fills their plates

*16oz chopped romaine lettuce
*16oz chopped iceburg lettuce
*4oz chopped napa cabbage
*2 carrots matchsticked
*1 bag of frozen peapods (defrosted)
*10 oz dry roasted almonds
*1 (24.5) oz jar of mandarin oranges (i used dole)
*1 (4ish) oz package of crunchy wonton strips (found in salad section made by fresh express)
*1 medium can of LaChoy rice noodles
*2-2.5 lbs of grilled chicken (depending on how carnivorous your crowd is. You tend to need more meat if their are more men)
*Seasoning for chicken (I use Pampered chef Asian seasoning mix because I have it, but you can pretty much use anything you want. A little garlic and soy would be really good. You can also use leftover chicken)
*Your favorite Asian salad dressing. I used Asian Ginger from Marzetti. You will probably need 2 bottles for 8 people. (or you can make your own! I was going to but I was out of sesame oil)

1. Season and grill chicken.
2. Mix romaine, iceburg, napa cabbage and matchsticked carrot in a BIG serving bowl.
3. Put other ingredients in their own bowl
4. Give your guests a plate and tell them to dig in

Easy peasy lemon squeezy!

Cheesy Sausage Quiche

Every Christmas morning my mom makes this awesome sausage quiche(its her own recipe) Its not as light and fluffy as traditional quiche as it contains no cream. It is however very cheesy and delicious. As kids we always quickly devoured both pies. Its a very kid friendly meal. Now I like to make this for dinner on occasion. The recipe makes 2 pies.

2 pie crusts
12 eggs
1 roll of sausage (I use Bob Evans)
4 cups shredded mozzerella cheese
1 pkg Good Seasons dry Italian dressing mix

Preheat oven to 350
1. Brown sausage and drain thoroughly
2.Crack and beat eggs. Add Italian dressing packet and stir
3. Add cheese and sausage to egg mixture and stir
4. Lay pie crusts into pie pan and pinch down the edges
5. Divide egg mixture evenly among both pans
6. Bake 50-60 minutes

2 pies = 16 servings I go ahead and make both even though its just the 2 of us eating because the leftovers are excellent both cold and microwaved. Plus it only costs about $10 to make both pies (shopping sales obviously which I do) even if you dont make your own crust (which I dont because hello I have a 2 month old)

Macaroni Grill Carmela's chicken rigatoni

Nothing makes my mouth water quicker than the words marsala cream sauce!! This is my copy cat recipe for the Macaroni Grill's Carmelas chicken rigatoni. It so delicious and decadent (and I dont want to know the calories in it... I know it's BAD) I get this everytime I go to Macaroni Grill. Since we are budgeting I cant afford to go out to eat as much, I came up with my own version. This will make 3 big bowls. (like restaurant portions) You will need to grill your chicken breasts and carmelize the onion prior to starting... but then its super fast to make. Like 5 minutes fast! You can use leftover grilled chicken too!

Butter
8oz baby bella mushrooms (i use more than MG does in my version. You can use less if you arent a shroom lover)
1/2 sweet onion carmelized (cook down with butter until soft and mushy... I use marsala to de-glaze the pan)
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded parmesan

1.Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions salt and pepper. Saute for 2-3 minutes
2.Add Marsala wine and cook for 1 minute
3.Add heavy cream and bring to a boil. 2 minutes
4.Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix
5.Sprinkle with shredded parmesan cheese

Just look at the mushroomy cheesy goodness! If you love chicken marsala... this is it on steroids!

Peppermint crusted marshmallows

I make these peppermint crusted marshmallows at Christmastime. They look so pretty in a candy tin and make a great gift. Plus they couldnt be easier to make and they are very inexpensive.

1/2lb white mint candy coating
5 crushed candy canes
30 marshmallows

1.Heat candy coat discs in microwave safe cup stirring every 30 seconds until smooth
2.Once melted dip marshmellows into candy and then dip into crushed candy cane.
3.Place candy side up on a cookie sheet. Place in the refridgerator for 10 minutes until chocolate sets.
4.Package in a pretty tin.

Freezer Hash Browns

Bags of frozen hash browns cost $2.50-$3.00 each at the grocery store. Sometimes if Im lucky I can find them on sale 2/$4. That is for a 2pound bag.

Potatoes on the other hand can be pretty cheap. Usually you can get a 5lb for $2-$2.50... or if you are lucky like me you can score a 10lb bag at Giant Eagle for $1.49. With potatoes so cheap why am I spending money on bags of frozen hashbrowns when I can make my own? Here is the recipe I use. I adapted it from this one


5lbs potatoes
vegetable oil
salt and pepper (or seasoning salt) to taste

1. Scrub potatoes (you can peel if you wish... I dont)
2. Cut into around 1/4" squares
3. Rinse and dry squares, toss in a big bowl
4. Coat with vegetable oil. I just pour a little in and stir. Repeat until potatoes are covered.
5. Season to taste. You can use just salt and pepper or add garlic powder, onions, paprika... whatever. I used zesty seasoning salt.
6. Dump potatoes on a cookie sheet. Make sure its a single layer for best results. For 5lbs of potatoes I use 2 cookie sheets.
7. Preheat oven to 450. Bake potatoes 15-20 minutes or until tender
8.Remove from oven and allow them to cool
9. Once cooled place cookie sheet in the freezer and allow for them to freeze.
10.Once frozen portion them in a freezer bag or seal in foodsaver bags

To cook: Microwave frozen hashbrowns for 1 minutes to defrost slightly. The cook them in a preheated pan with a little oil (or butter) until browned.

**I freeze mine in 1lb pouches. I get 5 bags from this recipe. I saute mine in a little butter and add onions and green peppers.

So that is 5lbs of hashbrowns for about 75cents.... maybe 85 if you count the cost of oil/salt. So a 2lbs bag cost me 37cents! Smells like a bargain to me!

Cinnamon Toast roll ups

These cinnamon toast roll ups are sweet and tasty right from your freezer. Not only are they quick and easy but they make your kitchen smell divine!

1 8oz brick of cream cheese (softened)
1 egg yolk
1 cup sugar (divided)
24 slices of white bread
1T cinnamon
3T butter/margarine (melted)

1. Beat cream cheese, egg yolk and 1/4 cup of sugar until smooth.
2. Trim crust from bread. Using a rolling pin (or whatever works) flatten each piece of bread
3. Spread cream cheese mixture over flattened bread
4. Roll it jelly roll style
5. Mix 3/4 cup of sugar with cinnamon in a shallow dish. Place melted butter in a shallow dish.
6. Dip roll up in butter and roll then in the cinnamon and sugar mixture
7. Place roll ups seam side down on a cookie sheet
8. Place cookie sheet in the freezer until roll ups are stiff (about 2 hours)
9. Bake and enjoy or toss them in a freezer bag to grab on the go

To bake: Peheat oven to 400. Place frozen rolls on a cookie sheet. Bake 10-12 minutes

Recipe adapted from Mr Food

Stuffed Shells

This is my awesome recipe for stuffed shells. They freeze wonderfully and taste fresh reheated. I like to make them after a big batch of sausage and peppers and use up the leftover sauce and sausage as my sauce. You can use whatever sauce you have handy whether it be homemade or a jar of prego.

1 package of shells
2 eggs (beaten)
16 oz Ricotta cheese
1lb shredded mozzerella (1/2'd)(sometimes I use more)
8oz granted parmesan (1/2'd)
1T dried parsely
1t salt
1t pepper
1 jar sauce (or homemade 26oz)

1. Preheat oven to 350. Boil your shells
2. Mix eggs, ricotta, 1/2 mozzerella, 1/2 parmesan, parsley, salt and pepper until well blended. Toss in the fridge for 15 minutes to chill
3. Fill cooked shells with cheese mixture and place in a glass 9x13 pan.
4. Pour sauce over shells
5. Top with remaining mozzerella and parmesan cheeses
6. Bake uncovered for 50-60 minutes

This recipe makes a 9x13 pan full of cheesy shells. Since its just the 2 of us eating we get 4 meals out of this (8 big adult servings) We eat one fresh from the oven and freeze the other 3. If you have a bigger family you can easily double this recipe and make 2 pans (eat one and freeze one)

To freeze: portion shells in food saver bags (or other freezer bag) and seal
To eat: Thaw in fridge. Toss in the oven(or the microwave if you are me and lazy) til hot. I usually top with a little shredded mozzerella to make it taste like fresh baked

Ham Swiss and Dijon Sandwiches

I cant remember where I got this recipe but its been around forever. Ive seen several variations of it around the web. You can use leftover ham or your favorite lunchmeat. Both give fantastic results. My recipe makes 16 sandwiches. That is enough for a tailgate party or dinner for several nights. They freeze very well and can be tossed in the oven right from the freezer. Every time we run out of these my husband begs me to make more.

16 hamburger buns
16 slices of swiss cheese
1lb of sliced ham
2t poppy seeds
1 cup of margarine (2 sticks)
1/2 cup chopped sweet onion
2t worcestershire sauce
1/2 cup honey dijon mustard

1. In a small saucepan heat margarine, poppy seeds, worcestershire sauce, onion and mustard on medium high heat until melted.
2. Lay out your buns open. Spread a sauce on both sides of the open bun
3. Cut your swiss cheese to fit the bun without hanging over. Place cut slice on lower bun. Place any leftover cheese on upper bun. Add 1oz ham to each sandwich
4. Wrap each sandwich in foil

To eat now: Preheat oven to 350. Place wrapped sandwiches on a cookie sheet and bake for 15 minutes

To freeze: Place wrapped sandwiches in a freezer bag and freeze. To re-heat bake frozen sandwiches at 325 for 30 minutes

Pizza Bagels

These turned out better that I could have hoped and are a really easy thing to have in the freezer ready for lunches or an afternoon snack. The best thing is you can use up leftovers and customize the pizzas for your family. I didnt really use a recipe as I just used a little of what I had on hand.

You will need:
*Bagels (I went to Nickels thrift and bought day old bagged bagels on the cheap)
*Sauce (pizza sauce, leftover spaghetti sauce... whatever)
*Shredded Cheese (mozzerella, cheddar, provolone... whatever)
*Pepperoni pillow pack
*Oregano
*Various other pizza toppings

1. Open bagels on a ookie sheet and place under the broiler until toasted
2. Spread a little sauce on your toasted bagel
3. Cover the hole in the bagel with a slice or 2 of pepperoni
4. Cover bagel with shredded cheese.. just a pinch or 2. You dont want to over do it (even though there is no such thing as too much cheese)
5. Sprinkle with oregano (optional)
6. Top with your favorite pizza toppings **
7. Place bagels in cookie sheet and flash freeze (just slide cookie sheet in freezer until bagels are solid and toppings are secure)
8. Remove from cookie sheet and place in a freezer bag. Store up to 3 months

** Pizza toppings! This is the time to use up little bits of veggies/meats leftover or from other recipes. I have used pepperoni green/red peppers, chopped onions, olives and sausage (chopped patties when I made my breakfast sandwiches) with great success. I wanted to try mushrooms, but I only had fresh. If you want shrooms use the canned kind. I always put pepperoni on top because it helps everything stay on better when frozen.

To bake:
Preheat oven to 350. Place frozen bagels on cookie sheet. Bake 25-30 minutes

Cheesy Chicken & Broccoli casserole

This is another quick and easy recipe. I actually adapted it from a recipe I found on the back of a box of Stove top stuffing Its one of those less than 10 minute prep throw everything in a pyrex pan and bake recipes.

You need:
1 pkg Stuffing mix (prepared)
1.5 lbs chicken breast cut into chunks*
1 bag frozen broccoli florets (thaw and squish the water out)
1 can (10oz) cream of chicken soup
1/2 c milk
2 cups shredded cheddar

Preheat to 400

1.Throw broccoli and chunked raw chicken to a 13x9 glass pan.
2.Stir together soup, milk and cheese. Dump over chicken broccoli mixture.
3.Cover with pre-cooked stuffing. (i microwave mine)

Bake uncovered for 30 minutes.

*(I have substituted leftover shredded chicken or turkey with great results)

Chicken & Asparagus Risotto

Hey hey Im back! My little Aubrey was born on October 12th happy and healthy. Between that and moving for the 2nd time in a month I havent been able to get on an actual computer (just my iphone) Now Im back and will be able to actually post some recipes on a regular basis. Im actually able to cook again too. Yay!

This recipe is both good for you and quick! It takes less than 30 minutes prep and cook time.

6 boneless chicken breasts
1/2 t salt
1/8 t pepper
1t olive oil
1/3 cup chopped onions
2 cloves garlic pressed
1/2 cup shredded parmeasan cheese (not grated... shredded)
1T lemon zest
2 cups milk
1 can (10 3/4) cream chicken soup
1/2lb fresh asparagus
2 cups instant long grain white rice

1. Season chicken with s&p and cook in the olive oil on med high until chicken is no longer pink (5-7 minutes) Remove from pan
2 Add milk, soup, asparagus, onion, garlic, cheese. and lemon zest to the pan. Bring to a boil. Once boiling reduce heat and simmer 3 minutes
3. Stir in rice and then top with chicken. Cover pan and remove from heat. Let stand 5 minutes covered.

**I chop my chicken up instead of cooking it whole... you can do it either way. This makes 6 servings.