Chicken Bacon Broccoli Ranch Foil Packets

Howdy from Austin!
I have been gone FOR-EVER I know...packing, house hunting, moving, road tripping, hotel-ing.  Technically, I am still not even back...I am battling the mind numbingly slllooowww hotel Internet to write this post.  Our house will not be ready until the 18th, so we have been hotel dwellers.  Oh.  My.  Hell.  I am so sick of hotel breakfasts and restaurant food, BLERG!
I was looking through some recipes I had saved up and saw this, and like Pavlov's pooches, I drooled.  It was so stinkin' good and I could possibly sell my pooch to have some now.

My sweet Bella

Awww, never mind, she's too cute...I miss her....she has been staying with Auntie Jan since we are doing the Urban Camping thing.  Urban Camping...it is when you cram 2 adults and 3 kiddos into a hotel room.  It sounds much more glamorous than it is.  Trust me. 

Anyway, it was scrumptious...seriously, what is not to love about chicken, broccoli, bacon, cheese, ranch, and a handy dandy foil packet?!?!  I highly recommend that you make it immediately, if not sooner!

Chicken Bacon Broccoli Ranch Foil Packets
Recipe Source:  the brilliant Cassie from Cassie Craves

• 1 package chicken-flavored stuffing mix prepared to package directions
• 4 boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 TBSP ranch dressing, yup the stuff out of the bottle

Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.
Divide the stuffing mixture onto the center of each foil sheet.
Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 TBSP of ranch dressing. Repeat with all packets.
Bring up foil sides and fold to seal, leaving room for heat circulation inside.
Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Chicken Suiza Melts

I don't know about you, but I am still recovering from Christmas and New Years...in fact, my tree and decor is still up (((gasp!)))  It doesn't help that I tweaked my lower back this week and ended up on a heating pad for the first part of the week.  Whatever the reason, my house is still thrashed and I still feel like I ran a 2 week race.   It is times like this (as well as many other times our crazy schedule has us running, running, running), I love a super quick and easy meal that is super tasty for the entire family and makes minimal mess.  This recipe definitely fits that bill.  I made the kiddos little sliders using Hawaiian Sweet Rolls and made ours using store bought Kaiser Rolls.  This delicious 15-minute ditty is a definite repeat for sure!

Chicken Suiza Melts
Recipe Source:  Cassie Craves via Everyday with Rachael Ray

• 1 TBSP extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime
• 1 TBSP honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie chicken, skin discarded and meat shredded
• 4 crusty sandwich rolls, split
• 4 slices Monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

This recipe has been linked up at:
The Country Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

Cheesy Bloomin' Onion Bread

Here is a quick and scrumptious appetizer sure to please!  I changed things up a bit by using the same (amounts slightly modified) buttery mixture I use for my Ham and Swiss Party Rolls instead of plain melted butter.  Thanks to my dear friend Avril who introduced me to this yumminess!

Cheesy Bloomin' Onion Bread
Recipe adapted from:  Baking and Creating with Avril

• 1 loaf crusty Sourdough bread.  You want something with a good crust on it, otherwise, it will not survive the cutting
• 14 ounces Monterey Jack Cheese, sliced
• 1/2 cup Melted Butter (1 stick)
• 1/4 tsp Worcestershire Sauce
• 1/4 tsp Dry Mustard
• 1/2 tsp Onion Powder
• 1 Tablespoon Poppy Seeds
• 1/4 cup Green Onions, white and green parts sliced

Preheat oven to 350 degrees.

Cut the bread length-wise and width-wise without cutting through the bottom crust.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, Worcestershire Sauce, Dry Mustard,and Onion Powder.  Drizzle over bread. Sprinkle Poppy Seeds and green onions over the top of the bread, making sure to get into each nook and cranny.  Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 15 more minutes, or until cheese is melted.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
The Country Cook
This Chick Cooks
Eat at Home

Scooter's Baked Spaghetti

We are back from Texas.....WHEW, what a trip!  I think I deserve an award or something for going on a 3-day-each-way road trip by myself with 3 kiddos.  Or maybe a weekend spa getaway.  Or maybe a week-long nap.  Or maybe some of my favorite Sara Bee wine administered by intravenous drip.
We had a great time and the road trip was actually a breeze.  The kiddos were GREAT and there were no problems.  The only meltdowns/temper-tantrums were from me, lol!
During this time of the year, I firmly believe it is of the utmost importance to keep some sense of normalcy.  It is too easy to get swept up in the craziness.  For me, keeping up with family dinners is vital.  Not only does it ground you and remind you of what is really important, but it nourishes your body and soul for this stress-laden season.
This recipe has turned into a family favorite for sure.  The unique combination of ingredients gives is an almost lasagna-type quality.  Ohhh, the French Fried Onions really bump it up a notch and give such a great flavor and texture.  It is a cinch to make and would be a great dish to put together in the morning (sans French Fried Onions) and simply bake when you are ready.  We all really, really loved it!

Scooter's Baked Spaghetti
Recipe adapted from: Salad in a Jar

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 jar of your favorite spaghetti sauce (26.5 ounces)    
• 1 TBSP butter
• 1 TBSP Extra Virgin Olive Oil
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 1 clove garlic, minced 
• 8 ounces cream cheese, softened
• 2 TBSP milk
• 2 cups shredded Mozzarella cheese, divided
• 2/3 cup grated Parmesan cheese, divided 
• French Fried Onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
In a bowl, combine cream cheese and milk.  If your cream cheese is not soft enough, you can stick it in the microwave for a few seconds.  It should be able to spread easily.  Set aside.
In a skillet, saute the onions and peppers until translucent.  Add garlic and cook until fragrant, but do not let it burn.  Combine vegetables to cream cheese mixture.  Add 1 cup of Mozzarella Cheese and 1/3 cup grated Parmesan Cheese to the cream cheese/veggie mixture and stir to incorporate.
In same skillet (less dishes) brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Using a 10 x 6 dish (I used a 9x13 and was ok), assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti Noodles
Cream cheese/vegetable/cheese mixture
Spaghetti Meat sauce
Remaining cup of Mozzarella Cheese and remaining 1/3 cup Parmesan Cheese (or more taste of course)
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Note:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

This recipe has been linked up to:
The Counrty Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

BBQ Chicken and Pineapple Quesadilla

This combination worked beautifully, amazingly, and scrunptiously.  Seriously, don't even question this one, just try it!

BBQ Chicken and Pineaaple Quesadilla
Recipe slightly adapted from:  Pioneer Woman

• 8 Flour Tortillas
• Butter
• 1-2 cups Grilled Pineapple.  I used the canned Dole Tropical Gold, each chunk sliced in half once grilled
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Optional, Cajun or Creole Seasoning
• 3 cups Monterey Jack Cheese, Grated - I used a Cheddar, Jack, and Mozzarella blend
• 1 whole Jalapeno, Sliced - I grilled my slices to mellow them out a bit
• Cilantro, chopped - to taste
• 3 Tablespoons Barbecue Sauce, more to taste - My favorite is Bullseye original

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun or Creole spice.  Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to a heated oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.  Black beans and rice make a GREAT side!

This recipe has been linked up to:
This Chick Cooks
The Country Cook
Tidy Mom
Simply Sweet Home

Outback Steakhouse Alice Springs Chicken....a copycat recipe

It seems the older I get, the more unimpressed I get with restaurant food.  The concept is good, but somehow the execution just isn't there.  More often than not, I end up leaving a restaurant thinking "I could have made that".  So, it should come as no surprise that I love copycat recipes.  Can I just say, this was one tasty chicken dish!  I mean come on, what is not to love...chicken in a delightful honey mustard marinade that makes it insanely juicy, sauteed mushrooms, bacon, cheese?!?!  Also, as impressive as the dish seems, it is surprisingly easy to put together. 

Outback Steakhouse Alice Springs Chicken
Recipe Slightly Adapted From:  A Treasury of Top Secret Recipes by Todd Wilbur

• 4 Skinless, Boneless Chicken Breasts
• 3 TBSP Extra Virgin Olive Oil, divided
• 2 cups sliced mushrooms (10-12)
• 2 TBSP Butter
• 1 clove garlic
• salt and pepper to taste
• 8 slices bacon, cooked
• 1 cup shredded Cheddar Cheese
• 1 cup shredded Monterey Jack Cheese

For the Honey Mustard Marinade

• 1/2 cup Dijon Mustard
• 1/2 cup Honey
• 1 1/2 tsp vegetable oil
• 1/2 tsp lemon juice

Whisk together the Honey Mustard Marinade ingredients either by hand, hand mixer, or blender until well combined.
Place defrosted Chicken Breasts into a gallon-sized Ziploc bag and pour 2/3 of the marinade over top, making sure all the chicken gets covered by sauce.  Place remaining 1/3 Honey Mustard Marinade in the refrigerator.  Once it is nearing the end of the marinating time, cook your bacon and set aside.
Preheat oven to 375 degrees. 
In a skillet over medium heat, heat up 2 TBSP of the Olive Oil.  Sear the chicken 3-4 minutes per side and remove to a baking dish. DISCARD Ziploc bag with marinade!
While the chicken is searing, heat Butter and reserved Olive Oil in a saute pan.  Add sliced mushrooms and allow to saute until soft and brown.  Near the end of the saute time, add Garlic Clove and cook until fragrant.
Once in the baking dish, brush each chicken breast with some of the reserved Honey Mustard Sauce, saving any leftover for serving if desired.  Stack 2 slices of bacon on each chicken breast, creating an "X".  Spoon the mushroom mixture onto the bacon, making sure to coat each breast evenly.  Spread 1/4 cup Monterey Jack Cheese and 1/4 cup Cheddar Cheese on top of the mushrooms. 
Bake the chicken for 8-10 minutes.
ENJOY!!!

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks
Eat at Home

Spiral Stuffed Rolls

OK, so I guess I am kinda blog-crushing on Holly lately.  It is hard NOT to with all the wonderful, family pleasing yummies she shares.  We made these rolls the other day with a side salad and fresh fruit...everybody LOVED them.  They use the same assembly process as cinnamon rolls, but the use of pre-made pizza dough make them a slap-your-ass-and-call-me-sally EASY process.  My mind is already racing with all the different combinations I could do, but for now, I thought I would share the one that got me all twitter-patted in the first place ♥

Spiral Stuffed Rolls
Recipe Source:  Life as a Lofthouse

• Pizza Dough (enough for one pizza)  I used Trader Joe's pizza dough balls, Holly uses the Pillsbury scare-the-crap-out-of-me POP tube. 
• 6 oz Cream Cheese, softened
• 2 TBSP butter, softened
• 1 cup chopped ham (deli ham works great) 
• 3/4 cup finely chopped Broccoli
• 1 cup shredded cheese, I used a combo of Cheddar, Mozzarella, and Monterey Jack.
• 1/4 cup grated Parmesan Cheese
• 1/2 cup chopped Green Onion

Preheat oven to 350 degrees.  Spray cookie sheet with non-stick spray.
In a small bowl, cream together the butter and cream cheese.
Roll the pizza dough to a large rectangle.
Spread the cream cheese mixture evenly over the dough.
Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion.
Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls.
Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms

Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Mexican Lasagna

Talk about a yum-i-licious, ultra gooey dish-o-delish!
I find lasagna it to be one of the upmost comfot foods whether it be a meat and marinara sauce type, vegetarian, or this one like this.  It feeds a crowd and can be made ahead of time to keep your evenings easier.  L. O. V. E. love it!

Mexican Lasagna
Recipe Source:  The ever-fabulous Melanie from Mel's Kitchen Cafe

• 1 1/2 pounds lean ground beef or turkey
• 1 yellow onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1 (6 ounce) can tomato paste
• 1 TBSP chili powder
• 2 tsp ground cumin
• dash of ground cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cup frozen corn kernels, white or yellow
• 1 (6 ounce) can olives, chopped ***I omitted because olives make me want to hurl****
• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream, light or regular
• 8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommys Kitchen

Monterey Ranch Bread

I am keeping this post short and simple, like this recipe! 
Remember the bread I made with the BBQ Chicken Soup?  That's right, the intriguing Monterey Ranch Bread.  This bread is so simple to make and a nice change to garlic bread.  At first I was a little skeeved-out at the thought of adding Ranch Dressing to cheese, but guess what, it totally worked!  There is a nice tang and medley of spices that you can't quite put your finger on.  Give it a whirl and ENJOY!

Monterey Ranch Bread

• 2 cups (8 ounces) shredded Monterey Jack cheese, or Cheddar Jack Cheese.  Shred the cheese, don't use the stuff in a bag, it just doesn't melt the same way.
• 3/4 cup Ranch Salad Dressing
• 4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
• 4 TBSP butter, melted

In a bowl, combine the cheese and salad dressing; set aside.
Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Recipe slightly adapted from:  Cassie Craves

This recipe has been linked up at:
Simply Sweet Home
Frou Frou Decor
Tidy Mom
Mommy's Kitchen
Nikkis Nifty Knacks

Cheesy Ranch White Chicken Chili

I still cannot get used to the freak-out over snow in this part of the country.  Sure, I am from Colorado, so I know snow.  But, here in NC, they start cancelling schools and closing businesses the day before we might get snow.  Case in point, I went grocery shopping this weekend and it looked like a horde of locusts descended upon the stores.  Empty shelves everywhere!  I mean seriously...these people have block parties when there are hurricanes, but the mere mention of snow has them stockpiling and hording food and supplies thinking they will be trapped for weeks.  Crazy I tell you, CA-RAZY!!!
Anyway, here is what I made today for our "big snow", and it is pretty spectacular if I do say so myself.  A nice change up to "regular" chili and very quick to throw together. 

Cheesy Ranch White Chicken

• 2 TBSP butter
• 2 TBSP Extra Virgin Olive Oil
• 3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces, salt and peppered
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, finely minced
• 2 cups Chicken Broth
• 3 cans (15 ounces) Cannellini Beans drained and rinsed.  They can also be called white Kidney Beans
• 2 cans (4 ounces) diced Green Chilies
• 1 tsp Salt
• 1 1/2 tsp Cumin
• 1 tsp dried Oregano
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1 packet (1 ounce) dry Ranch Dressing Mix
• 1 cup shredded Monterey Jack Cheese, plus more for garnish if desired
• 1 cup Sour Cream
• 1/2 cup Whipping Cream
• 1 TBSP chopped fresh Cilantro (you can use an additional TBSP if desired)

In a skillet over medium high heat, melt butter in olive oil and brown pieces of chicken in 2 batches.  Once all chicken is cooked, set aside and lower heat to medium - medium low.  Saute onions until soft and translucent, about 2-3 minutes.  Add garlic and allow to cook slightly.  Remember, no burnt garlic....bleck!  Transfer onions and garlic to a pot and add chicken.  Add in the chicken broth, beans, green chilies, Ranch packet, and seasonings and bring to a boil.  Reduce heat to low and allow to simmer for 30 minutes.  Turn heat off and add in the shredded cheese, sour cream, heavy cream, and cilantro and stir to combine.  Additional salt and pepper to taste.  ENJOY!

This recipe has been linked up at the following:
Nikki's Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Delightful Country Cookin'
The Country Cook

Cheesy Ham and Noodle Bake

Happy Sunday everyone!  I have been busy, busy avoiding packing and cleaning lately.  We are moving in T-minus 8 days.  UGH!  SO, my posts are probably going to be sporadic and short over the next couple weeks.  That is unless I open my now sealed box of wine, you know, for medicinal purposes....then I tend to get a little chatty.
Anyway, I tried this recipe back about 6 months ago and we loved it.  Then, while at Costco last week, I bought some ham steaks they were sampling.  I made it again last week with the addition of green peppers (picture above shows the dish sans green pepper) and we REALLY loved it.  Yet another of those creamy, cheesy dishes that screams comfort food....and comfort food is always good when you have been packing boxes of toys contemplating why in the hell you went to 4 different stores to buy the new and improved ULTIMATE Tickle Me Elmo that was played with for approximately 3.7 minutes 3 years ago.  And now we have come full circle to the box-o-wine.

Ingredients:

• 2 tbsp butter
• 1/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can cream of mushroom soup
• 2 cups shredded cheese.  I used Cheddar Jack, use whatever floats your boat.
• OPTIONAL - extra cheese to sprinkle on top.
• 1 cup sour cream
• 2 cups cubed ham - again, Costco Ham Steak
• 8 oz pasta. (1/2 of a 1-lb box)   I used small shells, obviously.  Use whatever you have in your pantry or will make your kiddos squeal with glee.
• 1/2 tsp ground black pepper, more to taste
• 1/4 tsp salt, more to taste

Preheat oven to 350 degrees.
Bring a medium pot of salted water to a boil and cook pasta to al dente.  Once done, drain and set aside.  Meanwhile, in a small skillet, melt butter and saute onions and green pepper until soft and translucent.  Again, once done, set aside.
In a large bowl, mix together cream of mushroom soup, sour cream, salt, pepper, and cheese until combined.  Add ham, pepper, onions, and pasta and gently stir to make sure all pieces are coated evenly. 
Pour into a 9"x13" dish that has been lightly sprayed with non-stick spray.  Top with additional cheese if you so choose...you know I did!
Bake for about 30-40 minutes until warm, bubbly, and golden brown.  ENJOY!

Recipe Source:  Real Mom Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Tidy Mom
Frou Frou Decor
Simply Sweet Home
Eat at Home

Cheesy Chicken Spaghetti

Happy, happy Monday!  I trust you all had a great weekend. 
There are some things I have learned my first year of living in the south. 

1. The phrase heat index. 
2. Southern Sweet Tea. 
3. When you are in Nascar country, understand that most the people in the area will try to live out their "I wanna be like Jr." driving style while on their way to Target.
4. Just because people beep at you like a maniac and swerve around you doesn't mean they don't like you, it just means that they are in a much bigger hurry than you are.  They DO need to make it to the red light 2.6 seconds before you do.  See aforementioned "I wanna be like Jr." driving style comment above.
5. Cheesy Chicken Spaghetti

When I first heard the phrase Chicken Spaghetti, I thought it was a marinara-type dish with chicken instead of beef.  Alas, I was wrong.  Just like I was wrong when I thought that there wouldn't be too much difference between dry heat and humid heat.  Anyway, I digress.  This casserole is pure comfort food.  I have played with various recipes to come up with my own that I think is quite scrumptious.  So, if you have never heard of Chicken Spaghetti, or you just want a different take on it, try this!

Ingredients:

• 1 whole fryer chicken, giblet removed
• 1 box of chicken stock, 32 ounces
• 3/4 pound spaghetti, broken into 3rds
• 2 TBSP butter
• 2 TBSP Extra Virgin Olive Oil
• 1 bag frozen Mirepoix mix, 12 ounces.  Mirepoix is a combo of diced onion, celery, and green pepper.
• 1/2 small onion, diced
• 1 can Cream of Mushroom soup
• 1 can Chicken and Herbs soup
• 1/2 cup sour cream
• 2-3 cups shredded cheese, depending how cheesy you like it.  I use 3 cups of Cheddar Jack. 
• 1 cup additional shredded cheese for topping.
• 1 tsp garlic salt
• 1 tsp ground pepper, more to taste
• 2 tsp dried parsley

Begin by rinsing you chicken under cold water.  Place chicken in stockpot, add box of chicken stock and enough water to just cover chicken.  Bring to a boil, then reduce to simmer for 1 - 1 1/2 hours or until drumsticks easily move from the rest of chicken when leg is wiggled.
Remove chicken and all solids from stock.  Remove 1 cup chicken stock from pot and leave the rest of the stock in pot.  Set aside.
Once chicken has cooled enough to handle, debone and chunk up meat into bite sized pieces.
Preheat oven to 375 degrees.
Put pot of chicken stock on stove over high heat and bring to a boil.  Add pasta and cook until al dente.
Meanwhile, in a skillet over medium high heat, melt 2 TBSP butter in 2 TBSP Extra Virgin Olive Oil.  Saute frozen Mirepoix mix and diced onion until translucent.  Set aside.
In a large bowl, mix together the soups, reserved 1 cup chicken stock, sour cream, garlic salt, pepper, and parsley.  Stir until smooth.  Add in shredded cheese, sauteed veggies, and chicken meat.  Mix carefully to not break up the chicken.  Add in pasta and gently toss to ensure even coating.  Give a taste and add more salt and/or pepper if needed.
Place chicken and pasta mixture in a 9"x13" baking dish that has been lightly coated with cooking spray.
Sprinkle additional cup of shredded cheese over top of casserole.  Bake in oven for 30 - 45 minutes or until warm and bubbly. 
ENJOY!

This recipe has been linked up at:
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Eat at Home

Cheesy Garlic Bread

Last Friday night I completely and totally tweaked my neck.  Of course stuff like this always happens on the weekend when your choice is the E.R. or sucking it up and dealing as best you can.  So after a weekend full of heating pads, Epsom Salt baths, ice packs, ibuprofen, and maybe a little tequila, I was SO happy to meet my new bestie....Dr. Redd the chiropractor.
After a few sessions and some rice krispys later....you know, snap crackle pop, I am somewhat more mobile. 
Absolutely none of this has anything to do with my other new bestie, this cheesy garlic bread, but I felt I owed a little explanation as to my absence this week. 
Now, this bread is AWESOME....a total new favorite!  Forget buying the frozen garlic bread, or the stuff in the foil-y packets...this is just as easy and tastes UMPTEEN TIMES better!  Umpteen, that is a professional term for quite a lot...not to be confused with butt-load which has a negative connotation, especially in a blog about food.  For example, when your hubby comes home from a football night and admits he ate a butt-load of Taco Bell Bean Burritos, that is bad.  Very bad.  For your safety, make him sleep on the couch, or on the roof.   However, if he has gone with you to see your favorite 80's cover band UMPTEEN times...that is good.  Very good.  See the difference?  Class dismissed.  Amen.

Ingredients:

• 1 loaf French or Italian bread 18-20 inches sliced in half horizontally.  Don't use the skinny baguette's....not that I have anything against skinny, just you will need a "bigger" platform to hold the goods.
• 5 garlic cloves, VERY FINELY minced.  I used the Trader Joe's frozen garlic cubes and it worked beautifully
• 8 tablespoons (1 stick) butter, divided and softened
• 1/2 teaspoon water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded cheese.  I used the blend in the packet that has Mozzarella, Provolone, Parmesan, Asiago, Fontina, etc. 

Preheat oven to 400 degrees.
In a small saucepan or skillet over low heat, melt 1TBSP of butter, garlic, and water together.  Stir occasionally until the mixture is straw colored, about 5-7 minutes, being careful to lightly brown but NOT BURN the garlic.  Browned garlic=yummy, burned garlic=hurl.
In a small bowl, combine the remaining 7 TBSP butter with the salt and pepper.  Add in the melted butter/garlic mixture and stir to combine.  Using a rubber spatula, spread butter mixture on both cut sides of the bread.
Sandwich the two sides back together and cover completely with foil.
Place on a baking sheet and bake for 15 minutes.
Remove baking sheet from oven and unwrap bread from foil.  Place the 2 sides, cut side up, back on the baking sheet.  Sprinkle with shredded cheese and set your broiler to high.  Put bread under the broiler and watch very carefully for the cheese to melt and get bubbly and brown.  It will go very fast....anywhere from 30 seconds to 2 minutes, and only about 10 seconds to burn.  ENJOY!!!

I would like to thank the lovely Melanie from My Kitchen Cafe for introducing me to this extraordinary bread!

This recipe has been linked up at:
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Mommy's Kitchen

Outback's Mac-a-Roo and Cheese

Who hasn't ordered Outback Steakhouse's yummy Mac-a-Roo and Cheese?  Who hasn't ordered curb-side take-away from Outback and slipped in an order of Mac-a-Roo and Cheese, even though the kiddos are with Grandma Coo Coo for the night?  Come on...surely I can't be the only one??  Let's not even get started on the meltdowns that have ensued over Mac-a-Roo and Cheese mysteriously disappearing of a plate at the restaurant.
Whatever, moving on. 
If you Google out "how to make Outback's Mac and Cheese", you are sure to get tons of recipes, most of which I have tried, that aren't even close.  Well, being the cool chick I am...no really, I am... I have a super secret person on the inside that told me how they make it.  I scoffed...there is NO WAY it could be that easy.  I simply got a nod, a grin, and a "oh yeah, that is it."  Tried it.  Loved it.  Still can't believe it.

Ingredients:

• 1 box Penne Rigate Pasta
• 1 lb Velveeta, cubed
• 1/2 cup heavy cream plus more as needed to thin to taste

Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  Drain.
In a medium pot, heat cream and add Velveeta, stirring carefully so it does not scorch on bottom.  Continue stirring until cheese is melted, adding additional cream if needed for desired texture and taste.  It will thicken up quite a bit as it cools, so don't go crazy with the cream.  Mix pasta and cheese sauce together, add some pepper to taste.  ENJOY!

Yup...told you it was that simple.

This recipe has been linked up at:
Nikki's Nifty Knacks
Mommy's Kitchen

Spaghetti Carbonara

I am so happy it is a new week!  Last week, we all shared cooties...started with the youngest, and everyday moved up a person, until we were all laying around moaning and coughing.  Ahhh, but through the power of NyQuil and lots of napping, we are all better :) 
Moving on to the recipe today.  Carbonara had always been this elusive thing that I never wanted to try.  I didn't even know what it was until Dan, the college cafeteria guy, held up a gloppy spoonful and said it was bacon and egg sauce.  UGH!  In pasta?!?!  (((shiver)))
After many years of avoiding it, I finally tried it.  It was NOTHING like I was expecting.  First off, the recipe I made, was a drier version.  No drippy, gloppy sauce.  I LOVE dry pasta!  Growing up, my Mom would make a buttered breadcrumb version with left-over spaghetti noodles.  This Carbonara reminded me of that a bit.  The egg just worked as a binder to keep the Parmesan Cheese adhered to the noodles.  In no way does it taste like the scrambled eggs and bacon I feared.  While this recipe uses regular bacon, I may experiment with thick peppered bacon next time or go full on for the Pancetta.  To add another "yipee", this is super easy to put together.
All of us loved this meal...even the sweet blue-eyed boy, which is saying A LOT! 

Ingredients:
1 box Barilla Plus Spaghetti - 14.5 ounces
3 TBSP Extra Virgin Olive Oil, divided
6-8 slices of bacon, diced
1/4 cup diced shallot
2 cloves garlic, minced
1/3 cup dry white wine
2 eggs, beaten
3 TBSP heavy cream
1/2 cup freshly grated (not shredded) Parmesan Cheese
Reserved Pasta Water (if needed)
3 TBSP freshly chopped Italian Parsley
Pepper to taste

Cook pasta according to package directions, until al dente.  When done, drain excess water, reserving 1 cup hot pasta water.  Toss pasta with 1 1/2 TBSP olive oil.  Set aside.
While pasta is cooking, cook bacon in a large skillet until just about crisp.  Remove bacon, drain bacon grease, reserving 1-2 TBSP of it.  In skillet, combine reserved bacon grease with 1 1/2 TBSP olive oil.  Add shallots and cook until transparent.  Add minced garlic and allow to cook, but not burn, for an additional minute.  Add white wine to deglaze pan, scraping up any bits from bottom of pan.  Cook until wine has mostly evaporated, about 1-2 minutes. 
Meanwhile, combine beaten eggs, cream, and Parmesan cheese in a bowl. 
Return bacon to skillet, add pasta and heat through.  Remove from heat.  Pour egg/cheese mixture over top of pasta.  Quickly and continually toss with tongs until no longer runny.  If pasta is too dry, add some reserved pasta water to loosen.  Add pepper to taste, and toss parsley before serving.  Serve with additional Parmesan Cheese for sprinkling.
Enjoy!!!

recipe adapted from Mommy's Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
This Chick Cooks
Eat at Home

Hot Hoagies

Happy Wednesday my friends!  If you are on the Siggy Spice Face Book page, you will remember last week I told you about an amazing new recipe we tried and LOVED.  I promised that would be the next recipe posted.  But then I made the homemade pancake syrup and in my giddiness (not to mention lack of sleep from a giggly, girlie slumber party the night before) I totally forgot about that promise.  Sorry! 
When I lived in Colorado, we had a King Soopers right down the road from our house.  Everyday at 4:00 pm, 5:00 pm, and 6:00 pm they would bake fresh french bread.  No matter what we were having for dinner that night, if I had to run to King Soopers for something, french bread would appear on the table with it.  The smell was INTOXICATING!  Yummy, crispy, chewy french bread is the perfect base for this cheesy, chicken salad like topping that gets gooey and fabulous when baked.  This yumilicious, super simple grub is a wonderful summer meal.  We rounded out the meal with a salad and a plate of fresh fruit...absolute perfection!

Ingredients:

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken.  You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup  sour cream (you can use light)
• 2 green onions, thinly sliced (white and green parts)
• 1/2 teaspoon garlic salt
• 1/3 cup fresh flat leaf parsley, chopped
• 2 cups shredded cheese (I used medium cheddar)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Recipe source:  Real Mom Kitchen

This recipe is linked up at:
Simply Sweet Home
Tidy Mom
Mommy's Kitchen

Mexican Beer Cheddar Fondue

If you are looking for a yummy, easy, last minute add on to your Super Bowl table, look no further! Mexican Beer Fondue is it! In fact you probably already have all of the ingredients at your party or in your fridge.

Hold on tight cause here we goooo!


Ingredients:

• 2 cups of shredded Mexican cheese. You can buy the pre-shredded bag from the grocery store or make your own. If you are feeling especially sassy, add a little pepper-jack to your mix.


• TBSP flour


• Bottle of Mexican Beer. Corona works great.


• 2-3 TBSP salsa or pico de gillo, as hot as you would like it.


• 1/2-1 TBSP chopped jalapenos (optional, if you like some extra oompf)

Take your shredded cheese and add a heaping TBSP of flour, get all your cheese coated. In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water) start by pouring 1/2 bottle of beer. Once that comes to a simmer, add your cheese and stir constantly. Watch your heat so you don't get that funky cheese separation thing, don't allow your cheese to simmer. Add in a couple TBSP of salsa or pico, optional jalapenos, and viola! You may need to play with the cheese/beer/salsa ratio to get the right consistency. I usually start with 1/2 the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.
And here is the cast of characters who like to take a little dip in the hot tub of gooey cheese deliciousness:

Tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.