Jalapeno Popper Spread

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I made this for a New Years Party and the people who enjoy spicy food could not get enough of it. I had 6 requests for the recipe and two requests to make it again the very next night. I don't enjoy spicy food at all, but I still thought it was pretty good!

Jalapeno Popper Spread

Ingredients
2 small cans diced jalapenos (choose mild, medium or hot depending on taste)
1 small can diced green chilies- medium
2 blocks of cream cheese
1/2 cup Mayonnaise
1 tsp. garlic powder
*5 pieces of cooked, crumbled bacon
1 cup of cheese (jalapeno jack, cheddar, or Mexican blend)
*Bread crumbs (Italian or Garlic is great, or Panko)
Tortilla chips or tasted bread pieces

*Optional- but I totally recommend it!

Combine first 7 ingredients in bowl, spread in square pan or oven safe serving dish.

Sprinkle bread crumbs on top.

Bake at 350 degrees for about 20-25 minutes or until bubbly and browned on top.

Serve with chips and enjoy!

Chicken Pot Pie

Printable Recipe

2 boiled chicken breasts (chopped to bite size pieces)
2 frozen pie crusts (top & bottom)
1 1/2 cups mixed vegetables (frozen) (I use a bag of mixed veggies that includes peas, corn, carrots and green beans)
1 small onion
1/3 cup flour
1 stick butter
1 cup of milk
1 tsp. celery seed
1 tsp. garlic powder
salt & pepper
2 C chicken broth OR chicken bouillon cubes

Pre-heat oven to 375 degrees. Place one pie shell in greased pie dish and bake for 5-6 minutes. Cook chicken and dice up to bite size pieces. After taking out the half-baked crust, increase baking temperature to 425 degrees.

Bring vegetables to boil in chicken broth or water with a chicken bouillon cube. Drain.
Chop onion, saute in 1 T. butter until translucent.

Add the rest of butter, stir in a little milk and flour until thick. Add more flour or milk until desired consistency.

Add salt, pepper, celery seed and garlic powder.
Mix Veggies and chicken back into sauce.

Pour into half-cooked pie shell, unroll other pie crust on top, trimming the edges, brush with egg whites.

Cut 4 slits into the top of the crust to allow for steam to escape.
Cook for 30-40 minutes at 425 degrees.

Baked Ziti

Printable Recipe

Ingredients:

• 1 pkg. sweet Italian sausage, cooked according to package directions (you can buy the links and coin slice them, but I prefer the ground sausage)
  
• 8 oz. penne or rigatoni pasta, cooked according to package directions
  
• 1 jar pasta sauce
  
• 3/4 c. water
  
• 1 T. fresh basil, chopped
  
• 1 T. fresh garlic, chopped
  
• 1/2 c. fresh shredded Parmesan cheese
  
• 1/4 t. black pepper
  
• 1 pkg. frozen garlic bread, thawed and sliced into 12 slices
  
• 3 c. shredded mozzarella cheese

Directions:

1. In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese, and pepper.
2. Toss gently.
3. Place mixture into a greased 9x13 baking dish.
4. Place twelve slices of garlic bread on top of mixture and cover with mozzarella. 5. Bake covered at 400º for 20 minutes. Remove cover and bake for 10 more minutes uncovered.

When I make this for only 2 people I buy deep 9 in. square foil pans from the grocery store and freeze one of them before baking. Then we have a meal ready for those nights we don't feel like cooking. You can thaw it overnight in the refrigerator and bake it the next day.

Brought to you by Kiki at Impatiently Waiting.

Chicken Lo Mein

Chicken Lo Mein

Printable Recipe

Ingredients
1 white onion (cut into large pieces)
2 carrots (chopped into pieces of similar size as onion)
1 cup of fresh green beans (ends trimmed)
1 cup sliced or quartered mushrooms
Chinese egg noddles (spaghetti could be substituted)
1 T. Sesame Oil
1 lb chicken sliced into 1 inch pieces

Sauce
1 cup of chicken broth
1 tsp garlic powder or fresh garlic
4-5 T. Oyster Sauce (or I use House of Tsang Stir Fry Sauce)

Marinade:
3 T rice wine vinegar
3 T soy sauce
1 T Sesame Oil

1. Marinate chicken pieces in marinade for at least 15 minutes.
2. Heat Sesame oil until hot, add chicken pieces and chopped garlic, cook until 80% cooked through. Remove from pan and set aside.
3. In a separate pot, cook egg noodles according to packaged directions (about 5 minutes), rinse in cold water, drain, set aside.
4. Once the egg noodles are cooking, place veggies, 1 T. sesame oil, and sauce into the skillet or wok. Cook for about 5 minutes or until cooked through. I usually add more oyster sauce or Stir Fry sauce than the recipe calls for, but that's because I'm a flavor addict.
5. Add cooked chicken, mix.
6. Add cooked noodles, mix for another minute or two.

Serve up!

Notes:
Add whatever veggies you have! Broccoli, pea pods, baby corn, zucchini, etc.
I usually add a bit more chicken broth and stir fry sauce when I cook the noodles just to keep them nice and moist.
Adding some fresh ginger to this would be amazing, I just didn't have any on hand.

Brought to you by
Lindsay at http://www.changeisconsistent.blogspot.com/
and
http://militaryrecipes.blogspot.com/

Stove Top Mac & Cheese with Roasted Tomatoes

Stove Top Mac & Cheese with Roasted Tomatoes

Printable Recipe

Yields: 8 servings (serving size: 1 cup)

Ingredients

3 cups halved cherry tomatoes - or other small cooking tomatoes (not the sweet variety)
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces - or just use regular bread crumbs
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extra sharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preparation
1. Preheat oven to 375°.

2. Place tomatoes in a 13 x 9-inch baking dish, lined with foil and coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts (over low heat so cheese doesn't get grainy), stirring constantly.

5. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

This could easily be served as a main course for lunch or a small dinner, but it is easy enough to be made as a side dish too. None of the people eating this are "tomato people", but the roasted tomatoes really made the mac & cheese! Next time I will be adding even more!

This recipe brought to you by
Lindsay at Changeisconsistent.blogspot.com
and
http://militaryrecipes.blogspot.com/

Beer Cheese Soup

I don't know the exact measurements I used, but this turned out great!

Beer Cheese Soup
Printable Recipe

3-4 chopped shallots
3 cloves Garlic
2 tsp. garlic powder (to taste)
about a 1/2 cup of flour (teaspoon by teaspoon)
4 T. butter
2-ish Cups of milk (a little at a time)
1 can or bottle of beer (I used a light beer but regular would probably be better)
2 handfuls of shredded colby Jack-chedder cheese
4-ish oz. of Velveeta or processed cheese.
3 T. of hot sauce (to taste)
3 chicken boullion cubes
Salt & Pepper

1. Chop up the shallots and garlic. Saute in a little butter until soft. Add rest of butter and a little flour and milk, whisking the entire time to make a white sauce. Keep the stove tempurature to medium or medium low. Keep adding milk and flour until you have a good base. This isn't an exact science so don't worry to much about it.

2. Add the beer and chicken boullion cubes, then processed cheese slowly (chop into small pieces so it melts faster and only add a handful at a time). Stir the entire time and keep the temperature low otherwise the cheese will burn onto the bottom of the pan.

3. Last, add the hot sauce, salt and pepper.Serve up and enjoy!

Printable Recipe

Baked Dijon Chicken

Printable Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
  
• 1/4 c. Dijon mustard
  
• 1/4 c. fat free evaporated milk
  
• 1/4 c. plain dry bread crumbs
  
• 1/4 c. grated Parmesan cheese

Directions:

1. Preheat oven to 475º
2. Combine mustard and milk in a shallow bowl.
3. Combine bread crumbs and cheese in a separate shallow bowl.
4. Dip chicken in to mustard mixture, coating both sides, letting excess drip off.
5. Dip chicken into bread crumb mixture.
6. Place in a greased 9x13 baking dish.
7. Bake for 20 minutes or until chicken is golden brown and juices run clear.

Brought to you by Kiki at Impatiently Waiting.