Category: MEMES & LINK PARTIES

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!