Opened Face Chicken Sandwhichs

So....I have been so busy at work and working late I haven't been even making my own recipes. That is why I have been so bad lately. However, my sister made me a dinner and I thought I would share the recipe with everyone. Super easy! It is kinda of like semi-homemade. Enjoy

1 - Rotassaire Chicken from the store
1 - box of stuffing
1/2 - stick of butter
1 - small onion
1/4 cup celery
2 cans chicken brooth
1 can of chicken gravy
4 - large hoogie rolls

Basically you tear apart piecees from the roastssaire chicken and place aside. In a frying pan place a couple tbsp. of butter and saute the onions and the celery until a little soft. Once that is done make the stuffing in a saucepan according to directions. Instead of using water use chicken broth. Stir in the onions and celery into the stuffing mix and set aside. In large skillet add chicken gravy (need to get the receipe for this from my sis) and add chicken to it to heat.

Once you have the mixtures prepared and mixed place them on top of the hoagie rolls that are cut in half. Serve and enjoy. Hope you like!

Grocery List

First off, I want to apologize for not updating this blog for the past couple of weeks. I got a new job and I have been so busy I haven't even been planning meals for myself. Just winging it when I go to the grocery store everynight. However, things have settled down a bit and I have a little insomnia so I decided to catch up a little. Here is the grocery list for the recipes this week. Hope you enjoy!!

Produce:
1 small white onion
fresh ginger root
garlic - check how much you have
Red Pepper
Yellow Pepper
Bok Choy
1 small red onion
1 small zucchini
1 avocado
Cilantro - if you would like to top the enchilada pie with it

Meat/Poultry/Fish:
1 Rotisserie Chicken - I buy this the day of
1 lb. flank steak
2 chicken breasts

Pantry:
Package of Gnocchi - Can usually find in the pasta section
Jarred Pesto - I like classico's
2 cans cream of mushroom soup
1 package of egg noddles
Five Spice powder - check to see if you have
small bottle of dark sesame oil - normally in Asian section
1 can beef broth
Soy Sauce - Check to see how much you have
Cornstarch - Check to see if you have
Sesame Seeds - in spice aisle
White or brown rice
1 can of green or red enchilada sauce - I use green
Flour Tortillas
Favorite Salsa - Check to see if you have

Dairy:
2 small containers of heavy cream
1 package of monterray jack cheese
8 oz. of sour cream
small container of ricotta
Parmesan cheese

Creamy Pesto Gnocchi w/ricotta

This is a recipe I tried last night and it was surprisingly very good. I changed a few things from the orginal receipe I got from Real Simple but it was a VERY quick easy meal and I served it with garlic crostini to mop up all the good left over sauce.

1 - 1lb gnocchi
1 - 8oz store bought pesto
1/2 cup heavy cream
1/4 cup ricotta
1/4 cup parmigiana cheese

Cook the gnocchi according to the package directions. Drain and return to pot. Add the pesto and cream to gnocchi and cook over medium heat, stirring, just until through, about 2-3 minutes. Add in ricotta cheese and parmigiana cheese and stir until melted. Salt and pepper...and then serve with garlic bread/crostini to mop up the extra yummy cheesy sauce. Enjoy!

Chicken Stroganoff

We all like Beef Stroganoff (and I am still trying to find the perfect recipe for it) so why can't we like Chicken Stroganoff. I found this recipe on Better Homes & Gardens (surprise, surprise) and I found it a little intriguing. It may be just as tasty as the beef version. What makes this version so wonderful is that it is another slow-cooker recipe. So..prepare in the morning, and set it in the crock pot and dinner is ready when you get home! Always a bonus!

2 skinless, boneless chicken breast halves and/or thigh
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream Freshly ground black pepper (optional)

Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

Sesame Beef Stir-Fy

I got this recipe from Cooking Light b/c I wanted to find a healthy recipe that we could all try. I know with the holidays around the corner we are going to be eating the most wonderful foods that are really just plain bad for us..who cares though!!! However, wouldn't it be to nice to eat healthy on the downtime. So here one is....I have not tried it but I am very excited to try it. Let me know what you think. Keeper...or tosser?

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.

Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

Quesadilla Pie

As you all have figured out I get a lot of receipes from Real Simple and I just kind of keep them around and keep using them. This one is a really simple Quesadilla Pie that I got from them. I haven't changed a thing about the recipe so they get all the credit. If you would like to make a vegetarian variation of this subsitute 2 cups of corn for the chicken and you can also add black beans.

1 10-ounce can green or red enchilada sauce

1/4 cup heavy cream

4- 8-inch flour tortillas

2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top

1 3 1/2- to 4-pound rotisserie chicken, shredded

1/2 small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 cup salsa

1 avocado, diced

1 cup fresh cilantro leaves

Heat oven to 400° F.

In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, sour cream and cilantro

Grocery List

Hope everyone had a wonderful turkey day!! I know that I did..but that is mainly b/c I got to see my cute nephews and got to sit around with my family all day. The food wasn't so bad either:) Anyway...here is the grocery list. I threw a few recipes that have already been in the mix that are simple and easy that I have liked before. Hopefully you like them too! Have a great week!

PRODUCE

Garlic - Check to see if you have enough alraedy
1 lb. small red potatoes
3 medium carrots

POULTRY/MEAT/SEAFOOD
4 chicken breasts
17 oz. refrigerated beef roast au jus

PANTRY
Box of Spaghetti noddles
8 oz. of french fried onions
2 - 14oz cans of chicken broth
1 - 11oz can of tomato soup
Balsamic Vinegar - check to see if you already have

FROZEN
1 - 10oz package of frozen spinach

DAIRY
1 - 8oz. block of cream cheese
Parmesan cheese - check to see if you already have
1/4 lb. Gorgonzola cheese
1 9oz package of refrigerated cheese tortellini
8 oz. container of sour cream
Bag of shredded monteray jack cheese
eggs - check to make sure you have 1

Monterey Spaghetti

This recipe was given to me by a friend and I have not tried it out yet, but it looks yummy. If you try this recipe you will have to let me know if you liked it or not. I am trying to take every ones input and then get rid of the recipes that were not so popular and keep the favs. b/c I do recycle some of my recipes on any given week. So try it out and let me know.

4 ounces spaghetti, broken into pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/8 teaspoon crushed garlic
3 cups shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (6 ounce) can French fried onions

In a large pot with boiling salted water cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions to the slow cooker. Stir contents of slow cooker until just blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.

Tomato-Tortellini Soup

This one has become a favorite between Logan and I. It is my go too easy recipe and is very filling. Great with a salad or just alone.

2 - 14oz cans of chicken or vegtable broth
1 - 9oz package of refrigerated tortellini
1/2 an 8oz package of cream cheese (you can also use the cream cheese with chive/onion)
1 - 11oz can of tomato soup
Snipped fresh chives to garnish

In medium bowl, bring broth to boiling. Add Tortellini, reduce heat. Simmer, uncovered for 5 mins. In a bowl whisk 1/2 cup of hot broth into cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving.

Herb-Garlic Beef Roast

Sometimes I try to find recipes that are super quick and are very easy to prepare. This is one of them. Now it isn't the best tasting recipe I have ever had...but it is a time saver b/c you use already package cooked beef. You can find it in the refrigerated section. This recipe just jazz's up what is already in the container a little to make it taste a little more homemade. Let me know if you add anything to it or what you think about it.

1 17-oz. pkg. refrigerated cooked beef roast with the au jus
1 lb. small red potatoes
3 medium carrots
1 Tbsp. cooking oil
Frsshley grounded pepper
3 Tbsp. chopped fresh Italian flat-leaf parsley
3 to 6 cloves garlic, minced depending on how much you like garlic

In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

For herb-garlic mixture, in a small bowl combine parsley and garlic. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. I serve this with mashed potatoes or rice. Makes 4 servings.

Gorgonzola Chicken Breasts

I am really not one for Gorgonzola cheese or blue cheese...I think they may be the same....I just don't like the bitterness of it all. However, this recipe swears that the cheese gets eat up by the chicken and just gives it a hint of flavor and it is not over-powering at all. So, I thought why the heck not. It got great review on http://www.epicurious.com/. Enjoy!

4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

Preheat oven to 425°F with rack in middle.

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

Salmon Glazed with Honey and Mustard

You know I love Salmon. What's not to love? It is good for you, tasty, and isn't all the expensive. Here is another recipe that I found. This time I found it on http://www.epicurious.com/. It got some good reviews so I thought I would try. Enjoy!

1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tablespoons grainy Dijon mustard
2 tablespoons mild honey
1/2 teaspoon cider vinegar
1/2 teaspoon caraway seeds, crushed

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.

Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.

Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.

Transfer salmon to a platter with 2 large spatulas

Shrimp Stir-Fry with Ramen

Alright...I know what you are thinking. Ramen noddles? Isn't that the stuff I ate in college? Well yes it is. However, I found this recipe on Better Homes and Gardens and I couldn't pass it up. I have to try it out. I remember trying to dress up ramen noddles all the time and this one seems like it could be a keeper. I read the recipe and I have made some changes to make it a little easier on us to try out. :) I hope you enjoy.

12 oz. of peeled and deveined shrimp
2 packages of oriental or shrimp flavored ramen noddles
1 pacakge of frozen vegrables for stir-fry (they have them in the frozen aisle ready to make stir-fry with the terayaki sauce in the vegtables, super easy, you just add the chicken/shrimp/beef)

Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Set aside.

Meanwhile in a large skillet add a little cooking oil and cook shrimp until they are a light colored pink. After cooking set-aside and begin cooking the stir-fry vegtables according to package directions. After vegtables are done stir in shrimp. Serve mixture on top of ramen noddles and enjoy!

Garlic Chicken with Orzo

Quick and easy recipes. If you want to go vegetarian with this dish it is really easy to do so would add more vegtables if you do. Like chopped zucchani, tomatoes, and squash.

1 cup uncooked orzo pasta
2 cans chicken broth
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves

Pinch of fresh basil
Grated Parmesan cheese for topping

Bring a large pot of chicken broth to a boil, lightly salted. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese and fresh basil.

Meatballs and Greens on Ciabatta

I have yet to try this recipe but this seemed like a fresh approach to eating meatballs instead of just with pasta and sauce...so let's give it a try. I found this recipe on Better Homes & Gardens website. And they always have such wonderful pictures for me to post with the recipe. I find that pictures always help:) Anyway, let me know if this is a keeper or if I should toss it out of the recipe box!

1/3 cup extra-virgin olive oil
1/4 cup lemon juice
1 bunch Italian flat-leaf parsley, large stems removed
2 cloves garlic
Salt and ground black pepper
1 16- to 18-oz. pkg. frozen cooked Italian-style meatballs, thawed*
1/2 of a small head romaine, cut-up or torn
4 ciabatta rolls, split and toasted

In a food processor or blender combine oil, lemon juice, parsley, and garlic; cover and process until finely chopped. Salt and pepper to taste.

Transfer parsley mixture to a large skillet; add meatballs and heat through, covered, over medium heat, stirring and spooning sauce over meatballs occasionally.

Place one ciabatta roll, toasted side up, on each plate. Top with romaine. Remove meatballs from skillet with a slotted spoon; place atop romaine. Drizzle warm parsley mixture atop.