Mexican Chicken Parm

Or salsa chicken. Or weeknite goodness. Whatever you want to call it, it's freakin' awesome plus easy to make.

Mexican Chicken Parm

4 Skinless, Boneless Chicken Breasts

2 Cups of Medium Salsa + Some for Later

1 Cup Reduced Fat or FF Finely shredded Mexican Cheese Blend

Salt & Pepper

Garlic Powder & Paprika

FF Sour Cream & Guacamole

Marinate the chicken in 1 cup of salsa for 6+ hours, "mushing" it around from time to time.  Preheat oven to 375.  Place chicken in baking dish and sprinkle with freshly ground S & P and garlic.  Spoon on additional salsa.  Bake for 35 minutes and remove from oven.  At this point add cheese to your taste, I used a 1/4 cup per breast.  Sprinkle with paprika and broil for 5 minutes.  Let rest for a few minutes and serve. I served this with Arroz con Pollo, FF sour cream and guacamole.

This was super delicious and yet again my best recipes come from cleaning out the fridge and pantry.

Sorry for the hot mess photos...

Thanks for visiting!!

 

Spicy Turkey Sausage, Pasta & Zucchini Bake {Recipe Swap}

Marvelous meal!  I found this recipe via http://www.littlemissmomma.com/.  I doubled the recipe and baked it in 2 pans so that I may freeze one for the coming weeks.  I served with a small green salad and garlic knots.  I urge you to prepare this for your family...even my meat & potato husband loved it.  Spicy turkey sausage is the bomb. Do it!!

Spicy Turkey Sausage, Pasta & Zucchini Bake

Ingredients:

8 ounces of uncooked penne frigate pasta

6 ounces of spicy turkey Italian sausage with the casings removed

2 medium zucchinis

1.5 tsp dried oregano

1 tsp dried thyme

1/4 tsp crushed red pepper (or more to taste)

3 garlic cloves, minced

dash of sugar

2 tblsp red wine vinegar

1 (28 ounce) can of no-salt-added whole tomatoes

2 tablespoons of heavy whipping cream

Cooking spray

3 ounces part-skim mozzarella cheese, grated

1 ounce Parmigiano-Reggiano cheese, grated

1. Preheat the oven to 375.

2. Cook penne pasta according to package directions. Drain and set aside.

3. Heat a large nonstick skillet over medium/high heat. Add sausage to the pan. Saute for about 5 minutes or until brown and crumbled. Discard excess fat and remove pasta from the pan. Wipe the remaining drippings from the pan with a paper towel.

4. Dice zucchini and add it to the pan. Saute 3 minutes or until crisp-tender, stirring the entire time.  Add the oregano, thyme, crushed red pepper, dash of sugar and the minced garlic. Saute for another minute, stirring constantly.  Add the vinegar and cook for another 30 seconds.

5. Crush the tomatoes by hand and add them to the zucchini mixture.  Pour in about 1 cup of the remaining tomato liquid from the can. Bring to a boil.  Reduce heat and simmer for 5 minutes, stirring occasionally. Remove pan from the heat and stir in the whipping cream.

6. Add the penne pasta and the sausage to the tomato mixture.  Stir to combine.

7. Grease a casserole dish (11×7) with the cooking spray. Pour about half of the pasta mixture into the casserole dish and spread evenly.  Sprinkle about one third of the mozzarella and 2 tablespoons of the Reggiano over the top.  Top with the remaining pasta mixture.  Sprinkle evenly with the remaining cheeses.

8. Bake at 375 for 20 minutes or until browned and bubbly.

Again, thank you to Ashley @ littlemissmomma for sharing this recipe.  I'll be visiting her again for the Pancake Pumpkin Cupcake (say that fast...) Recipe...that will be perfect for Halloween Eve.

Thanks for visiting & have a lovely weekend!!







 

Sausage, Peppers & Onions by Coastalpines {Recipe Swap}

Sausage, Peppers & Onions

8 Hot Italian Sausages

8 Sweet Italian Sausages

3 Tablespoons Olive Oil

1 Large Onion, Halved & Sliced

3 Large Green Peppers, Sliced

3 Large Red Peppers, Sliced

2 Garlic Cloves, Minced

1 ½ Teaspoon Whole Grain Dijon Mustard (I use Trader Joe’s)

4 Leaves of Fresh Basil, Chiffonade-d

Grill Sausages to get a nice dark grill mark.  Once grilled and cooled, slice sausages into 1-inch pieces.  Set aside.

Note:   I always slice my spicy sausage on a slant, and the sweet gets a straight cut.  Although I cook them together, I will still let people know which is which when it is time to eat…especially the kids!

In your crockpot (set on LOW) mix olive oil, garlic and mustard. After about 10 minutes, add onions to sweat, stirring occasionally.

After about 20-30, add all of your peppers and basil and set crockpot to WARM. Stirring Occasionally.

After about 20-30 minutes, add all of your pre-grilled sausage.  Continue to cook on warm for 2-3-4 hours.

That’s it.  Serve on fresh Italian bread or rolls.

It’s so good, I have yet to get an after shot…it goes that fast {wink, wink}

This version is MARVELOUS!  S,P,O has been done hundreds of ways and as a Jersey Girl, a stone’s throw from a famous boardwalk version, I can honestly say…mine is better!  Come on’ people, it’s football season…TRY IT!!

Thanks for visiting!!

Zucchini 2~Ways {Recipe Swap}

Buffalo Wing Zucchini Sticks

Zucchini Boats

Fabulous Summer + Eventful Autumn (so far) = My being Absent! But I'm back with a couple of recipes and hope to catch up and be more...present.

Zucchini Boats

6 Medium Zucchini
2 Cups Panko Bread Crumbs
1 Cup Finely Shredded Cheddar
1/4 Cup Crispy Crushed Bacon
1 Small Onion, Minced
2 Tbsp. Chopped Parsley
S & P (to taste)

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine chopped zucchini pulp, bread crumbs, cheese, onion, parsley, salt & pepper.  Fill zucchini shells with mixture. Sprinkle with additional cheddar cheese/crumbs (to taste) and bake at 350° for 20 minutes, Broil for a few if you like the tops extra crispy. 

Buffalo Wing Zucchini Sticks

{Recipe Courtesy of Fritos & Foie Gras.com}

I doubled this amazingly easy & awesome recipe on a Saturday.  I tripled it the next day.

1 Zucchini, Washed and cut into 3 fingers
1/4 cup of Mayonnaise
3 Tbsp. of Hot Sauce (more or less for your taste)
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1.5 Cups of Panko Bread Crumbs

Combine Mayo, Hot Sauce & Spices in a bowl. Dunk Zucchini in the mayo mixture. Mush slathered Zucchini in Crumbs. Bake for 15-20 minutes in a 400 degree oven. The addition of the garlic & onion powder really pull this recipe together...No BS, it's awesome.  Serve with a nice blue cheese dressing and a cold beer.

If adorning a vegetable with bacon, fat & cheese will get my family to eat it, so be it.

Thanks for visiting ~ Traci

BHG Throwback ~ Farmer's Casserole

I'm on a mission lately to clean out and use up products in my fridge and pantry.  I created 4 weekend appetizers on Friday by just hitting the farm market and clearing out some stuff we already had...Tzatziki, Corn & Black Bean Salsa, Buffalo Chicken Dip and Deviled Eggs.

Along with making a concerted effort to cook {almost} every night, the pantry purge has been pretty successful!

This recipe also helped me purge an aging can of evaporated milk, frozen hashed brown potatoes, cheese and eggs that were on there way out.  Some "seen better days" green onions and peppers were added as well.  A perfect midweek supper!

Nonstick cooking spray

3 cups frozen shredded Southern Style hash brown potatoes

¾ cup shredded Pepper Jack cheese or shredded cheddar cheese (3 ounces)

1 cup diced cooked ham, cooked breakfast sausage, bacon or Canadian-style bacon

¼ cup sliced green onions (2)

4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed

1 ½ cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk

Pinch of Salt

  Pinch of Pepper

  Optional: Diced bell peppers and/or mushrooms

Directions:

1.Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and any vegetables you may be using.

2.In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

3.Bake, uncovered, in a 350 degree F oven for 50 – 60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Recipe courtesy of better homes & gardens. 

BLT Pasta Salad

Box of Mezzi Rigatoni Pasta (or your favorite type)

6 Slices of Cooked Crispy Bacon

2 Large, Ripe Tomatoes, Diced Small

4 Tbsp. of Mayonnaise

Salt and Freshly Ground Pepper, to taste

2 Cups of Fresh Spinach, Stemmed and Roughly Torn

Combine chopped tomatoes, along with accumulated juices, and mix together with Mayonnaise in a large bowel. Add rinsed, cooled pasta and spinach.  Mix together and sprinkle with bacon.  Salt & Pepper to taste.

This is still good when it sits in the fridge overnite.  If it dries out a bit, add a smidge of skim milk to it...

This is my “man” version of this recipe.  You can make it so much lighter & healthier, using whole-wheat pasta, turkey bacon, lite mayo and/or greek yogurt.  It is a solid recipe for weeknite meals, bbq’s or a covered dish occasion. Enjoy!

Thank you for visiting!

Swiss Chicken Casserole {Let's Eat Recipe Swap}

Ok, so technically I haven't made this yet, but I am this weekend!  Anyhow, how can you go wrong with chicken, cheese and stuffing?  This recipe can be found all over the internet, but I just found it via my mother-in-law.  She pulled out a vintage Jersey Shore cookbook from the 70-80's (you know the kind...plastic-bound usually published for a hospital or firehouse charity.  The good old days).  She made a note on this recipes page on March 1st, 1981 - Excellent!  I'm trusting her judgement and handwritten notes made on the page, so here goes...

Swiss Chicken Casserole

8 Single Boneless Chicken Breasts (cut into bite-size chunks, washed & drained)

1 Can Cream of Mushroom or Celery Soup

6 Thick Slices of Swiss Cheese (or more!)

1/2 Bag of Pepperridge Farm Stuffing Mix (ADD sauteed celery & onions)

1/4 to 1/2 Cup of Melted Butter

White Wine (to dilute the soup...Duh?!)

French Fried Onions

Butter a 9x13-inch baking dish and layer the following:

Half of Chicken

1/2 Can of Diluted Soup

Half of Swiss Cheese

Half of Stuffing Mixture

Repeat above one more time, starting with the chicken.  Pour melted butter over top layer.  Bake in a 350 degree oven for 1/2 hour - UNCOVERED.

Add french-fried onions and bake for a 2nd 1/2 hour COVERED with lid or foil.

Enjoy!

{photo courtesy of Pinterest}

Another Idea for your Superbowl Party {or anytime else...}

Who doesn't love this combo?

 Try em' like this for your  Superbowl party...grilled cheese and tomato soup shooters!

 We had these at a winter wedding last year and I thought it was just an adorable idea.  However, they must be served hot to truly be appreciated.

You can also simmer your soup in a crockpot and slice your grilled cheese into strips to dip into the hot soup.  These ideas may be fun for the kids for lunch or dinner, too!

I'm still bringing the "crack bread"  http://coastalpines.blogspot.com/2012/01/fun-superbowl-recipe-lets-eat-recipe.html to the party we'll be attending, but I wanted to share that there is more to me than just bacon and butter!

Happy week everyone!

Fun Superbowl Recipe {let's eat ~ recipe swap}

 Excuse my fancy paper plate picture!  This was hastily prepared for New Years Eve...

making it again for Superbowl Sunday

Cheddar Bacon Ranch Pulls aka Crack Bread

Ingredients

• 1 unsliced loaf of sourdough bread (preferably round)
• 8 to 12 ounces Cheddar cheese, thinly sliced
• 3-ounce bag Oscar Mayer Real Bacon Bits
• 1/2 cup butter, melted
• 1 tablespoon ranch dressing mix

Method

1. Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
2. Place slices of cheese between cuts.
3. Sprinkle bacon bits on bread, making sure to get between cuts.
4. Mix butter with ranch dressing mix. Pour over bread.
5. Wrap loaf in foil and place on baking sheet.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

I found the recipe in blogland and then used this version for my recipe (and the NYT picture is more appetizing than mine!)  http://thequad.blogs.nytimes.com/2011/09/22/tailgating-recipes-cheddar-bacon-ranch-pulls/
Enjoy!! Go Giants!!
disclaimer:  We are Eagles fans in our household, but for the SB we have to root for our home team and for betting pool purposes.

It's Never Too Early... {cocktail recipe}

To start planning for St. Patricks Day!  Valentines Day?  Blah, blah, blah....March 17th is our go~to winter holiday.  Since it falls on a Saturday this year, chances are you may have a party, parade or event to attend.

 Why not whip up a batch of homemade Irish cream aka Baileys.

 or...a glass of creamy Irish cream by the fire?

Here is my version.  Most of the ingredients are already in your home.

Homemade Irish Cream

1 ½ c. Jamesons Irish Whiskey (more or less if you want. Sometimes less is more)

1 can of Eagle sweetened condensed milk

1 cup lite cream

4 beaten eggs

2 tbsp. chocolate syrup

2 tbsp. instant coffee

1 tsp. vanilla extract 

Mix in the blender for 3 minutes.  Let it sit overnight or for a couple of days; it gets better as it ages.  Don't let the raw eggs deter you, the alcohol will do its thing.  This will be good for one month.

Enjoy!!