This salad has such great colors in it. We enjoy ours with a Maple Balsamic Dressing.
Cobb Salad
Romaine, Carrots, Cucumber, Hard Boiled Egg, Cherry Tomatoes, Craisins, Avocado, Bacon, Bleu Cheese Crumbles, Grilled Chicken
We top ours with Balsamic Dressing
Having friends over for the big game? This is a great snack and you probably already have everything in the house to make it!
Garlic Bacon Cheese Logs
Serves about 8
1/2 pound shredded cheese of your choice
4 ounces (half a package) softened cream cheese
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 garlic clove, chopped
1/2 cup crumbled bacon
In a small bowl, mix the shredded cheese, cream cheese, mayonnaise, lemon juice and garlic
Form mixture into a log and roll in crumbled bacon
Chill for about an hour for flavors to blend and log to set
Serve with your favorite crackers
Made this for dinner tonight. I had the ham jarred up and broccoli was in the freezer from a recent trip to the Farmers Market.
Ham and Broccoli Casserole
Makes about 4 servings
1 1/2 cups pasta cooked according to package directions
1/2 cup frozen or cooked broccoli, broken into small pieces
1/2 tablespoon olive oil
1 cup diced fully cooked ham
1 (15 ounce) jar Alfredo sauce
1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)
Black pepper to taste
1/2 cup shredded Colby-Monterey Jack cheese
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish
Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes
Stir in the broccoli
Cook and stir until any excess water has cooked away and the ham and broccoli are hot
Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta
Stir everything together to coat the pasta with sauce and bring to a simmer
Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese
Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes
My grandson took over my kitchen again. This time he made a Cheese Sandwich. Easy, simple and a big deal when you are 6 and making your own lunch!
Cheese Sandwich
First I got 2 slices of bread, 2 slices of cheese and mayonnaise
Lay out the bread and put the mayonnaise on the bread
Next I put 2 slices of cheese on it
I put the sandwich together and carefully cut it in half
Best sandwich ever!!!!
This has great flavor and smells so good when it is cooking!
Slow Cooker Chicken Stroganoff
Makes 4 servings
4 chicken breasts cut into cubes
2 Tablespoons butter
1 package dry Italian dressing mix
1 (8oz) package of cream cheese
1 can (10.75oz) cream chicken soup
Pasta or noodles of your choice cooked according to package directions
Add chicken, butter and dressing mix to slow cooker
Cook on low 5-6 hours
Stir in cream cheese and cream soup
Cook on high about 30 minutes until cream cheese is melted and creamy
Spoon over pasta and enjoy!
I made this over the weekend and it is a keeper! Make sure and baste it often while it bakes. It’s all about the baste!!!
Baked Teriyaki Chicken
2 tablespoon cornstarch
2 tablespoon cold water
1/4 cup white sugar
1/2 cup brown sugar
1 cup low sodium soy sauce
1/2 cup rice vinegar
2 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
4 skinless boneless chicken breasts
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper
Let simmer, stirring frequently, until sauce thickens and bubbles
Preheat oven to 375
Place chicken pieces in a lightly greased 9×13 inch baking dish
Baste chicken with the sauce
Turn pieces over, and baste again
Bake in the preheated oven for 15 minutes
After 15 minutes have passed, turn oven down to 350
Turn pieces over and bake for another 20-25 minutes
Baste with sauce every 5 minutes during baking
Serve with rice and vegetables of your choice
Cleanup was a breeze as long as I soaked pans right away, it washed right out
Do NOT cover pan during cooking
This is a great way to use up that little bit of Sour Cream that’s left in the fridge. Slices can be frozen for when you are looking for a sweet treat
Sour Cream Pound Cake
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream (heaping)
3 eggs
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees
Grease and flour 2 8×4 inch loaf pans or a 9×13 cake pan
In a large bowl, cream butter and sugar until light and fluffy
Add sour cream and eggs
Add flour, salt and baking soda, mix well
Stir in vanilla
Pour evenly into loaf pans or a cake pan
Bake at 350 degrees for 1 hour, or until a toothpick inserted into center of cake comes out clean
I baked on upper oven rack
Cool on wire racks and enjoy sliced or with your favorite topping
Creamy Asiago Chicken
1 lb boneless skinless chicken breasts, pounded to 1/4 inch thick
1/2 cup flour,
1/2 teaspoon each Salt and pepper
3 Tablespoons butter
2 Tablespoons olive oil, divided
1 tsp onion powder
2 cups mushrooms cut in half
2 cloves garlic, minced
1 1/2 cups dry white wine
1 tsp parsley
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Dredge the chicken pieces in flour mixture, set aside
In a large deep skillet, heat butter with one tablespoon of olive oil
Add chicken & sauté until golden brown on each side, roughly 4 minutes per side
Remove & set aside
In the same hot skillet, add the rest of the olive oil, onion powder, mushrooms and garlic
Sauté until mushrooms begin to brown
Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan
Add the chicken to the pan and sprinkle with the parsley
Bring to a boil, reduce heat, cover and simmer for about 15 minutes
Remove chicken from pan and set aside
Add the cream to the skillet and heat through
While mixing, add the Asiago cheese stirring constantly over a low heat until cheese completely melts
Continue cooking until sauce is thickened
Add chicken back and heat through
Nothing is better than a flavorful bowl of soup on a snowy day like today! This one really hits the spot!
Slow Cooker Cheeseburger Soup
Makes about 6 servings
3/4 pound ground meat
1/2 cup onion, diced
2 cloves garlic, minced
Salt and Pepper to taste
14 oz can of diced tomatoes
4 cups chicken stock
1/2 cup heavy cream
1/4 cup flour
2 cups shredded sharp cheddar cheese
1 cup uncooked pasta, I used Barilla Ditalini pasta
In a large skillet, sauté the ground meat and onion until meat is no longer pink
Add garlic and sauté until fragrant, about one or two minutes
Season with salt and pepper
Add ground meat to slow cooker
Stir in the chicken stock and the can of tomatoes, including the juice
Cook on high for 3 hours or 6 hours on low
Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup
Whisk into the soup
Add the cheese and stir until it’s melted
Cook on low for 25-30 additional minutes
While that’s cooking, cook pasta according to instructions on box
Drain and add to slow cooker, stir to combine
Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.
*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.
SpoonLicker 