Author: QuiltLady

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

THE FIREHOUSE SPECIAL ~ BLOG 365.119

I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.

THE FIREHOUSE SPECIAL adapted from Taste of Home

1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 1 tablespoon butter and set aside.
  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
  • Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
  • Return meat mixture to skillet.
  • Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
  • Spoon mixture into a greased 13 x 9 inch baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.

HAPPY HOMEMAKER MONDAY, RECIPE & MENU week 17 of 2025 ~ BLOG 365.118

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week was a zoo and MANY parts of it are still ongoing and just can’t be put into words just yet – enough said.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

MONDAY 68/45 CLOUDY
TUESDAY 69/46 RAIN
WEDNESDAY 72/44 CLOUDY
THURSDAY 81/47 SUNNY
FRIDAY 63/45 RAIN
SATURDAY 61/40 RAIN
SUNDAY 67/42 CLOUDY

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I finished the laundry yesterday
  • GROCERIES & ERRANDS I have several appointments this week and will work the groceries and misc. errands into those times.
  • PROJECTS & TRAVELS All up in the air right now
  • RECIPE RESEARCH & MENU PLANNING Also all up in the air for the foreseeable future.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’ve been watching GILMORE GIRLS and LUCIFER ON NETFLIX
  • CABLE The DVR SCREWED UP recording 24 in 24 🙁 so I’ll watch it on demand later today probably. I need to catch up on THE CHICKEN SISTERS, TRACKER and ELSBETH. Oh and THE SPRING BAKING CHAMPIONSHIP

READING TIME

I think I’m going to drop book club. The women in this club other than one friend are into some really deep dark things that just don’t interest me. I’m starting a new book today that is going to be a fun read I think.  A NOT-SO SHOCKING MURDER by Lily Stirling.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/28 MONDAY
4/29 TUESDAY
4/30 WEDNESDAY
5/1 THURSDAY
5/2 FRIDAY
5/3 SATURDAY
5/4 SUNDAY
DINNER
 CORN/YOYO clean out refrigerator night or you’re on your own – MEETING NIGHT
 CRACK CHICKEN & VEGGIES
CRANBERRY CHICKEN SALAD and MACARONI COLESLAW
 CHICKEN with APPLES & HONEY
 OUT
BEER CAN CHICKEN & ROASTED POTATO SALAD
 KANSAS CITY BBQ CHICKEN
DESSERT
 
 
 CHOCOLATE CHIP CHURRO CANNOLI CUPS

FAVORITE PHOTOS FROM THE CAMERA

I went to the local quilt show last Friday. The show was a bit smaller this year, but I still found some quilts that inspired me.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • FIREHOUSE SPECIAL
  • SALSA VERDE CHICKEN CASSEROLE

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

HAWAIIAN BANANA BREAD ~ BLOG 365.114

HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE

yields 2 loaves or 22-24 cupcakes

This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!

2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
1 VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened

  • Preheat oven to 350°.
  • Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
  • Pour rum over the raisins and set aside for 10 minutes.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
  • 
In a separate large bowl, cream together the butter and sugar on low speed until creamy.
  • 
Add eggs and continue to gently mix until incorporated.

  • Add and slowly mix in the mashed banana and pineapple.

  • Gradually add the dry ingredients to the wet ingredients.
  • Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
  • 
Fold in the shredded coconut and raisins.

  • Pour batter into loaf pans.
  • 
Bake for 1 hour until toothpick comes out clean.

  • Allow the bread to cool COMPLETELY before removing it from the pan!


 

BETTER THAN GRAMS TUNA NOODLE CASSEROLE ~ BLOG 365.112

A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE

CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained

  • Heat your oven to 350°.
  • Lightly grease an 8×11 baking dish.
  • Melt 1 tablespoon of the butter in a large skillet over medium high heat.
  • Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
  • Add mushrooms, sautéing a few minutes more.
  • Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
  • Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
  • Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
  • Stir in the milk and peas; simmer 2-3 minutes until thickened.
  • Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
  • Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
  • Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.

TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional

  • Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
  • Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
  • Allow the casserole to cool for 5 to 10 minutes before serving.

NOTES:

  • I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 16 of 2025 ~ BLOG 365.111

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

My week was busy, but fortunately calmed down on Saturday and I took it REALLY easy on Easter so I’m beginning to feel recharged and ready to hit the ground running this week. I was able to get caught up on many things FINALLY!

I hope everyone had a great holiday whether you celebrated Passover or Easter. Ours was really quiet. We had brunch with a few friends and laughed A LOT! We were supposed to have a fairly large dinner, but my step dad became sick and I didn’t want to expose any of mom’s elderly friends that I had invited to his illness. So I cut the ham in half and only made half the batches of everything else. I served my mom and step dad separately as I can’t be exposed either due to my own immuno-compromised system.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Looks like spring is here to stay FINALLY!
MONDAY ~ 66/40
TUESDAY ~ 65/38
WEDNESDAY ~73/40
THURSDAY ~ 68/46
FRIDAY ~ 55/42 – RAIN
SATURDAY ~ 58/43 – RAIN
SUNDAY ~ 64/45

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • I’m going to do a bit of shopping for a few groceries today, doing the Eagle’s shopping on Wednesday, having lunch with a girlfriend on Thursday and going to the annual Quilt Show on Friday.
  • We’re planning the trip for the family reunion and another trip in June to go see our son and his wife in their new town in the MidWest.
  • We’ll be leaving on Mother’s Day for our family reunion trip so I’m NOT too concerned with meal planning or menus until we get back.
  • Call my hairdresser for another appointment and figure out why my hair won’t hold color? That beautiful color from last week is gone already despite using the specific shampoo she gave me 🙁

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • We watched a few movies over the weekend on NETFLIX: LUCY, HOSTAGE and KRAVEN the HUNTER and I watched a few episodes of the latest season of SWEET MAGNOLIAS and LUCIFER.
  • We’re finishing cleaning up the DVR and just have a cooking shows to clean up.

READING TIME

My girlfriend and I were talking about book club and the direction it has taken. Neither of us are happy with the direction it has taken 🙁

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/21 MONDAY
4/22 TUESDAY
4/23 WEDNESDAY
4/24 THURSDAY
4/25 FRIDAY
4/26 SATURDAY
4/27 SUNDAY
DINNER
 CHILI BURGERS and COLESLAW
 MEATLOAF, MASHED POTATOES with ROAST CARROTS
 CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 HALIBUT ENCHILADAS over CREAMY BUTTER PINTO BEANS
 CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 PARMESAN CHICKEN and SALAD
 BAKED CHICKEN & FRIED CORN
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

Spring blooms are finally making an appearance around here. I LOVE these old antique German Bearded Iris bulbs I brought back from our old house in Michigan.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • HAWAIIAN BANANA BREAD
  • BETTER THAN GRAMS TUNA NOODLE CASSEROLE

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS