CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER
3 pounds boneless, skinless chicken breasts or tenders
FRESH ground sea salt and black pepper
3/4 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
6 ounce box STOVE TOP stuffing mix
10 ounce package frozen green beans

  • Spray the crock insert with non-stick cooking spray.
  • Generously season chicken pieces on all sides.
  • Lay chicken pieces (in a single layer if possible) in prepared crock.
  • Arrange stuffing mix in an even layer on top of chicken pieces.
  • Whisk together the chicken soup, chicken broth and sour cream together until combined.
  • Pour soup mixture over stuffing evenly.
  • Arrange green beans on top.
  • Cover and cook on low 3-3 1/2 hours. If using tenders check on it around 2 1/2 hours.

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

SLOW ROASTED TOMATOES & RUSTIC TOMATO SAUCE
SLOW ROASTED TOMATOES
2-3 pounds FRESH Roma or cherry tomatoes, chopped rustic
1/4 cup chopped FRESH flat leaf Parsley
2 tablespoons chopped FRESH oregano
2 tablespoons chopped FRESH basil
Avocado oil
1 bulb garlic, sliced
1 small red onion, chopped
1 bunch green onions, sliced
FRESH ground sea salt and black pepper

  • Preheat oven to 300°.
  • Cover large baking sheet with foil.
  • Arrange tomatoes, onions and garlic in a single layer.
  • Drizzle with avocado oil.
  • Season well with herbs, salt and pepper.
  • Roast for 3 hours until tomatoes are shriveled and soft.
  • Cool completely.

RUSTIC TOMATO SAUCE
Pureed Slow Roasted Tomatoes
3 cups chicken broth
1 cup heavy cream

  • Puree tomato mixture before running through a food mill to remove seeds and large chunks.
  • Heat a large dutch oven over medium heat.
  • Add chicken broth and pureed tomatoes.
  • Bring to a SLOW simmer for 40 minutes.
  • Whisk in heavy cream and simmer 5-10 minutes more.

BAKED RICOTTA DIP

Compliments of Martha over at Seaside Simplicity I bring you her Baked Ricotta Dip. I have found A LOT of uses for the leftovers also. And yes, with just two of us there ARE leftovers. 

The first time I used the leftovers as a thin layer in my Ravioli Lasagna between the first layer of ravioli and the meat sauce.  Next time I will make a batch in a large flat baking dish that can be easily transferred to a thin layer in the lasagna.

The second time I added some leftover Cara Mia Artichoke Bruschetta from Star and 8 ounces of tomato sauce. I then served it over some simple pan seared chicken breast for a complete meal.

BAKED RICOTTA DIP
2 cups ricotta cheese
1 cup shredded mozzarella cheese
4 cloves of garlic, minced
1 teaspoon Italian seasoning
  • Preheat oven to 400°.
  • Mix all ingredients together.
  • Pour into a 8″ greased baking dish.
  • Sprinkle with additional Italian seasoning and bake about 40 minutes or until bubbly and golden brown.
  • Serve with Crostini or sourdough chunks.
VARIATIONS
  • If you don’t like garlic, it can be completely omitted or decreased in amount and you’ll still have a delicious warm cheesy dip.
  • If you love a good strong garlic flavor like we do, mix an additional 4-6 cloves of minced garlic with a tablespoon of olive oil or avocado oil and pour over the top for the last 10 minutes of baking time.
  • For a slightly sweet version, omit garlic and Italian seasonings and add a tablespoon of a good QUALITY honey, with additional honey to drizzle on top, great for brunch!
CROSTINI
  • Cut French bread in 1/2 inch thick slices.
  • Brush both sides with olive or avocado oil.
  • Sprinkle with Italian seasoning (optional).
  • Bake at 400° for 3 minutes, flip and bake an additional 2-3 minutes. 

NOTES:

I didn’t have any crostini, but did have some good sourdough bread that was beginning to stale so used that and it was great!

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

  • Preheat oven to 350°.
  • Whisk together the cumin, oregano and sea salt.
  • Rub pork with seasoning mix, pressing into the meat.
  • In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
  • Sear pork on all sides until browned.
  • Add 1 cup of the broth.
  • Cover and bake 2 hours.

 

  • Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
  • Shred pork with 2 forks.
  • Add chiles to the now empty pan and cook over medium heat until they puff up.
  • Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

  • Add remaining oil to the pan.
  • Add onion and garlic, stirring occasionally until tender.
  • Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
  • Simmer 45-60 minutes.
  • Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

  • Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
  • Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 39 of 2020

GOOD MORNING I hope everyone had a wonderful last week and is ready to work on this one – the last FULL one of September!  Can you believe that already? It’s time to start thinking about the holidays. My neighbor put up really tacky Halloween lights (that only accentuate the fact that they don’t care for their yard very well) over the weekend that really made me think about what this holiday season amid a pandemic will be like.  I know, strange correlation, but things will be so different for kids at Halloween, Thanksgiving and Christmas parties will be smaller, etc…

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING HA HA 😀 It seems like I have a uniform – levis and a comfy shirt.

I’m hopeful that the smoke and ash are in the past and that the rain we had last week as well as what is predicted this week is truly aiding the fire containment – it is now 38% contained and appears to be burning over itself as it is holding steady around 133,000 acres. Hopefully the other fires are receiving the same aid.

I’m also a bit on edge with having to deal with hubby’s little sis and this probate/trust/house sale. Sure glad we hired a lawyer, but I still have to coordinate for hubby and his other 2 sisters.  Despite all the prayers that little sis would be above board and reasonable, she is still the same selfish person and is trying to make it all about her versus doing what the trust says or what is right – such a sad situation. 🙁 I just pray this next lawyer visit is more productive no matter what we have to do to move things forward.

ON THE BREAKFAST PLATE Coffee and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • CAR REPAIRS ON TUESDAY
  • LAWYER CONFERENCE CALL OR TRIP DOWN?
  • START QUILTED CHRISTMAS PROJECTS
  • PROJECT RESEARCH & PAPERWORK
  • STORAGE SORTING & FINISH REPACKING BROKEN BOXES – couldn’t do it last week because of the thick smoke and ash
WHAT’S ON THE DVR/TV
  • NETFLIX – THE DEVIL ALL THE TIME – really strange movie!, finish season 3 Hart of Dixie, Cobra Kai
  • PRIME – Eureka season 3
  • HULU – 11-22-63
  • CRACKLE – My Favorite Martian with Bill Bixby and Ray Walston – I remember watching some reruns as a kid 😀
  • IMDb – nothing last week
  • CABLE – NASCAR (trucks, Xfinity and CUP series) – normally it would be ALL football and lots of it, but hubby is fed up with all the political aspects and is just not watching it much. We did see the Chargers and Chiefs as well as the Patriots and Seahawks last night.

I’M READING

  • Ava Miles Merriam’s series book #6 A BREATH OF JASMINE

FAVORITE PHOTO FROM THE CAMERA

I can’t actually say that this Sunrise is a “favorite” because of the circumstances that allowed it, but it is one of the only pictures I took last week besides the Peacock farm visit. 

We went to feed them stale bread and crackers one day.  The turkeys and squirrels were around in abundance too. The caretaker said no one had been to visit so they were all glad we were there. The ash was so thick! She said that these butterflies were there to lick the salt from the fallen ash – so weird! There were hundreds of them on the ground all around the park.

The spider webs have been so weird and appearing everywhere since the fire.  The ash makes them look sooooooo eerie!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
UPDATE CHICKEN CONTINENTAL & SALAD
BASIL CHAMPAGNE PORK CHOPS & GREEN BEANS
C.O.R.N.  clean out refrigerator night
HONEY LIME PORK CHOPS & PINEAPPLE SLAW
PORK TENDERLOIN with WATERMELON SALSA
HONEY GARLIC CHICKEN & SALAD
CUBAN POT ROAST with CHEESY GREEN BEANS
DESSERT
CHERRY ALMOND BUNDT CAKE & CHOCOCHIP OATMEAL RAISIN COOKIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

    • CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE
    • BRAISED PORK POSOLE & WEEKNIGHT SHORTCUT
  • ITALIAN MEATBALLS IN RUSTIC TOMATO SAUCE

RED BLUE CHEESE DRESSING – antique recipe find

This is another of the antique recipes from the “anniversary” notebook hubby got me. I was beyond curious when I read a blue cheese recipe that called for “catsup” and had to try it!  I personally am not a fan of blue cheese, but hubby loves it and said this was a good variation.

RED BLUE CHEESE DRESSING
2 tablespoons Tarragon Vinegar
2 tablespoons Avocado Oil
1 tablespoon Worcestershire sauce
Juice of 1 LARGE lemon
1 cup Cream Sherry
2 cloves garlic, mashed
1 green onion, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon sweet Paprika
8 ounces Stilton Blue Cheese (Gorgonzola works well also)

  • In a small food processor combine everything except the oil and cheese, pulsing until well blended.
  • Add cheese and pulse again until cheese resembles coarse sand..
  • Drizzle in oil to desired consistency.
  • Chill until ready to serve.

GRANNY SMITH APPLE BREAD

GRANNY SMITH APPLE BREAD
BREAD
1 3/4 cups all purpose flour
2 teaspoons apple pie spice
1/2 teaspoon QUALITY cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 1 teaspoon sea salt
2 LARGE eggs
3/4 cup sugar
1/2 cup Tillamook old fashioned vanilla yogurt
1 teaspoon PURE vanilla
2/3 cup avocado oil
2 GRANNY SMITH apples
Juice of 1 lemon

  • Preheat oven to 350°.
  • Generously spray pan with non-stick cooking spray.
  • In one bowl sift together the flour, apple pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In another bowl mix together the eggs and sugar, beating until fluffy.
  • Add yogurt and vanilla, beating to incorporate.
  • Gradually beat in the avocado oil, beating until well combined.
  • Add the flour mixture, scraping down the sides until well mixed.
  • Peel and core apples.
  • Slice one half of an apple into thin slices. Small dice the remaining apples.
  • Fold all but 1/2 cup of small diced apples into the batter.
  • Spread batter in loaf pan.
  • Bake 1 hour or until cake tester comes out clean.
  • Cool in pan 15 minutes and then transfer to rack to cool completely.
  • Toss remaining 1/2 cup apple pieces with lemon juice. Drain off juice and reserve for glaze.

GLAZE
4 PACKED tablespoons brown sugar
3 tablespoons unsalted butter
3 teaspoons heavy cream

  • Heat brown sugar and butter in a small saucepan over medium heat, stirring until the sugar melts.
  • Add cream and salt.
  • Bring to a SLOW simmer.
  • Remove from heat and let cool, stirring occasionally until slightly thickened.
  • Fold in reserved apple pieces.
  • Drizzle over bread and serve immediately.
  • Store any remaining bread in an airtight container in the refrigerator.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

For the life of me I cannot remember where I adapted this recipe from, but it is a serious home run! It’s actually more sugar than I can tolerate and hubby said it was good, but felt we could go without the fudge layer completely and that it would still be great. I had also added a thin layer of blackberry jam that I will omit next time.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

This recipe uses 1 batter 2 ways (vanilla and chocolate) swirled with a fudge ripple to create a simply delicious layer cake topped with a fudgy buttercream frosting. This was a scratch recipe that I’ve adapted to use weights trying for a more exact baking science.

VANILLA CAKE BATTER
3 cups all-purpose flour or 390 grams by weight
3 cups granulated sugar or 600 grams by weight
2 1/2 teaspoons baking powder or 10 grams by weight
1 teaspoon salt or 5 grams by weight
1 cup butter or 225 grams by weight unsalted butter, at room temperature
2 teaspoons or 10 grams by weight PURE vanilla extract
1 cup egg whites or 245 grams by weight – about 6 LARGE egg whites
1 1/2 cups buttermilk or 360 grams by weight, at room temperature
1/8 cup vegetable oil or 30 grams by weight

  • Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
  • Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in egg whites, and mix on low until just incorporated.
  • Mix in the buttermilk in two installments, on a low speed.
  • Add in vanilla and oil, and mix at a low speed until fully incorporated.
  • Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Pour half of the batter (950 GRAMS) into a separate bowl and set aside.

CHOCOLATE CAKE BATTER
1/3 cup or 35 grams by weight unsweetened baking cocoa powder
1/4 cup or 50 grams by weight granulated sugar
1/2 teaspoon or 2 grams by weight baking powder
1/4 teaspoon or 1 gram by weight salt
1/4 cup egg whites or 60 grams by weight (about 2 egg whites)
1/4 cup or 45 grams by weight buttermilk

  • Whisk together the cocoa powder, sugar, 1/4 salt, and baking powder into the remaining batter.
  • Add the egg whites and buttermilk, mixing on a low speed until smooth.

CHOCOLATE FUDGE SWIRL
1 cup or 150 grams by weight MINI semi-sweet chocolate chips
1/4 cup or 55 grams by weight unsalted butter, at room temperature
1/4 cup or 60 grams by weight heavy cream, room temperature

  • Combine the chocolate chips, butter, and heavy cream into a heatproof bowl.
  • Heat in microwave for two 30-second intervals, stirring in between.
  • Allow the mixture to cool 1 minute, then stir until smooth and set aside to cool.

CAKE PREPARATION

  • Preheat oven to 350°.
  • Line three 9 inch round cake pans with parchment paper AND grease with non-stick baking spray.
  • Alternate spoonfuls of vanilla cake batter with the chocolate cake batter into the prepared cake pans, filling them roughly one inch high with batter.
  • Randomly add small dollops about one inch in diameter of fudge swirl on top of the vanilla and chocolate cake batter.
  • Drag an offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
  • Bake for 33-35 minutes until tester comes out clean.
  • Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  • Level the cakes with a serrated knife as necessary once they’re fully cooled.

FUDGE BUTTERCREAM FROSTING – if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

  • Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  • Mix in the vanilla extract and salt on a low speed.
  • Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
  • Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
  • If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
  • Mix in baking cocoa powder and the melted chocolate chips.
  • Place half of the buttercream into a separate bowl.

CAKE ASSEMBLY

  • Stack the cake layers on a grease proof cake round or large serving plate.
  • Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
  • Next, center the first cake layer the cake board.
  • Spread an even layer of buttercream onto the cake layer with an offset spatula.
  • Repeat with remaining cake layers.
  • Place the top cake layer upside down.
  • Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
  • Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
  • At this point you can get creative with your decorating or add a final layer of buttercream smoothing as you go.

NOTES

  • You can make the parts in advance and freeze them to make the process A LOT less tedious.
  • Make your frosting ahead of time too and store in an airtight container in the refrigerator. Be sure to stir it well to smooth the consistency.
  • You can add a marmalade or berry layer on top of each buttercream layer for a bit of an added oomph!
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have any leftovers, you can use remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

ALTERNATE CHOCOLATE CREAM CHEESE BUTTERCREAM
8 ounces cream cheese – 1 brick, 226 grams by weight, softened to room temperature
1/2 cup unsalted butter – 1 stick, 113 grams by weight, softened to room temperature
4 cups powdered sugar – 455 grams by weight, sifted
3 tablespoons QUALITY cocoa powder
1/2 teaspoon salt
3 teaspoons PURE vanilla extract

  • Beat the cream cheese, butter until fluffy.
  • Add vanilla and blend until creamy.
  • Add powdered sugar, cocoa, and salt on low until combined.
  • Beat on high 3-4 minutes until smooth, light, and creamy.
  • Decorate as desired.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 38 of 2020

GOOD MORNING everyone. I hope you’ve all had a GREAT weekend. It’s been a strange week around here with the sad and horrific fires creating so much loss and devastation in our state. Many places have had to shut down again or go to much reduced hours of operation due to the smoke, ash and many of their employees being evacuated. After several days of 0% containment on our local fire, it appears they are getting a “handle” on it. It’s now at 10%. Unfortunately, resources are stretched thin and many have been displaced or lost everything 🙁 I am impressed with the local community and how they have come together to donate and offer to help wherever necessary. Some donation centers are so full they are directing people to other locations.

Personally, our biggest issue is the dense smoke and ash making an already difficult year more difficult. The orange skies, red sun and dense fog like smoke make it seem like an entirely different time of year than the end of summer 🙁 Hubby took down the large filter from the air conditioning vent for me to wash last night and I was surprised by how much had accumulated. We’re going to check the air filters in the cars too!

It’s my birthday week so I’m trying to maintain a positive attitude 🙂 and go about getting things done though not being able to be outside will change that a bit this week.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING While I’m happy the temperatures are lower than expected and even originally predicted, I’m sad for the reason – the intense thick smoke layer blocking out the sun! 🙁 As of last update our “local” fire has burned 122,000 acres and is only 10% contained so the air quality is not likely to improve much this week or next.  They are currently predicting a containment date of September 30th!  🙁 It’s like being in the middle of a non-stop bonfire 24/7. And while we desperately need rain, we do NOT need thunderstorms with lightning! The temperatures predicted are one thing, but reality is another. We haven’t been warmer than 65° in days!

ON THE BREAKFAST PLATE Coffee and Peach Yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PROJECT RESEARCH & PAPERWORK
  • STORAGE SORTING & REPACKING BROKEN BOXES

WHAT’S ON THE DVR/TV We’re looking for a few new shows to watch.  Dancing With The Stars starts tomorrow, but I’m not sure I’ll be watching this year 🙁

  • CABLE – cooking shows, Halloween Wars
  • IMDb – nothing last week
  • REDBOX – nothing last week
  • HULU – finished WINGS and started 11-22-63
  • NETFLIX – Hart of Dixie season 3, Project Power, The Core, Away, Cobra Kai
  • PRIME – finishing EUREKA season 2

I’M READING I just started The Silent Daughter by Claire Amarti

FAVORITE PHOTO FROM THE CAMERA It was NOT a good week for pictures so other than a few like this or food I didn’t get any.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
PORK POSOLE with S/S TOMATOES
OUT for my birthday
CUBAN POT ROAST & CHEESY BACON GREEN BEANS
C.O.R.N.
HONEY LIME PORK & PINEAPPLE SLAW
RAVIOLI LASAGNA and SALAD
BAKED BEAN CASSEROLE
DESSERT
CHERRY ALMOND BUNDT CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CHOCOLATE FUDGE MARBLE CAKE
  • ITALIAN MEATBALLS IN RUSTIC TOMATO SAUCE
  • GRANNY SMITH APPLE BREAD
  • RED BLUE CHEESE DRESSING

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UPS

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UP DIPPERS

ROASTED TOMATO MIX
2 large zuchinni peeled and slices
8 cups tomatoes (I used garden grown Roma, Cherry and Blue Indigo tomatoes)
1 bulb garlic, peeled and sliced
1 large bunch green onions, halved and roughly sliced diagonally

CREAMY RUSTIC TOMATO SOUP
3 cups chicken broth
FRESH ground sea salt and black pepper, to taste
1/3 cup chopped Italian parsley
2 tablespoons chopped FRESH Basil
2 tablespoons chopped FRESH Oregano
1/2-1 cup heavy cream

GRILLED CHEESE ROLL-UP DIPPERS
12 egg roll wrappers
12 Tillamook medium cheddar cheese snack sticks
1/4 cup grated Parmesan cheese
1 stick butter
1/2 cup avocado or canola oil

  • Start cheese stick on the corner of the egg roll wrapper and roll cheese stick twice.
  • Sprinkle with Parmesan cheese and wrap 2 more times folding in the corners as necessary.
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat butter and oil (1/2 inch deep) to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.

HAM & CHEESE PULL APARTS

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: It’s the perfect tailgating food!

HAM & CHEESE PULL APARTS
4 sourdough rolls or 1 LARGE Italian or sourdough bread loaf
1/2 cup melted unsalted butter
1 + 1/2 cup shredded Mozzarella cheese or Monterey Jack or Baby Swiss
1 1/2-2 cups SMALL diced country ham or bits of deli ham
2 green onions, minced

  • Preheat oven to 350°.
  • Cover a baking sheet with foil.
  • Place rolls foil.
  • Slice rolls in a cross hatch pattern. Be sure NOT to slice all the way through.
  • Drizzle the butter into all the crevices.
  • Stuff the crevices with 1 cup of the shredded cheese and minced ham pieces.
  • Top with minced green onions.
  • Wrap loosely with a large piece of foil on top.
  • Bake 15 minutes.
  • Top with remaining cheese.
  • Uncover and bake another 10 minutes until cheese is golden.

BUFFALO CHICKEN ENCHILADAS

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
  • Fold in chicken pieces and green onions, reserving a few green onions for garnish.
  • Fill tortillas and place seam side down tightly in a prepared baking dish.
  • Combine taco sauce and remaining green enchilada sauce in a small bowl.
  • Brush sauce over top of enchiladas evenly so that all tortillas are moist.
  • Sprinkle remaining cheese over sauce.
  • Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
  • Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.