Breakfast Casserole

We had this breakfast casserole at a brunch after a baby blessing a couple of weeks ago. When Corey took his first bite he let out a big, contented sigh and said it was amazing. He then told me another 4+ times in the next 10 minutes how delicious it was. And then he did something totally unexpected. He went up to my friend's mom and asked her for the recipe, then immediately requested that I make it for dinner that night. No, I'm not joking.

This is easy and delicious, although it does take awhile to bake. But it is definitely worth it. This would be a great breakfast on Christmas morning, or any morning when you're going to be hanging around the house for awhile and will have enough time to wait for it to cook. This also makes great leftovers, so you could even bake it the night before and pop it in the oven the next morning for 15-30 minutes, until heated through and the cheese is warm and bubbly.

Breakfast Casserole
recipe from Julie Argyle

1 pkg. (24-26 oz.) frozen hash browns
1/2 cup butter
1 lb. deli ham, cubed (or breakfast sausage or bacon, cooked and crumbled...or a combination of the three)
6 eggs
1 1/2 cups milk
1/2 tsp. salt
2 cups grated cheddar cheese

1. Preheat oven to 425 degrees. Spray 9x13 baking dish with cooking spray. Spread frozen hash browns evenly in the pan. Thinly slice butter and place evenly over the hash browns (or melt butter and pour over the top of the hash browns). Bake for 25 minutes.
2. Remove hash browns from oven and turn temperature down to 350 degrees. Top hash browns evenly with ham (or sausage/bacon/or a combo).
3. Mix eggs,milk, and salt until completely combined. Pour over hash browns and meat in prepared pan. Return to oven and bake for 30 - 40 minutes, or until set and eggs are completely cooked. Top evenly with cheese and return to oven for 3-5 minutes or until cheese is completely melted.

Pear Walnut Salad with Cranberry Vinaigrette

If you have some leftover cranberry sauce from Thanksgiving, this is a great (and healthy, which we all know we're needing after the overindulgence of Thanksgiving) recipe to use some of it up. It is light, refreshing, and delicious, and is a wonderful combination of textures and flavors that somehow manage to meld together perfectly. It can be a main course a side or a starter for your next holiday meal. I happened to have some mushrooms in the fridge, so I sliced them up and added them to my salad. Feel free to add them in you like, or leave them out if you would rather. It is sure to be great either way. Enjoy!

Pear Walnut Salad with Cranberry Vinaigrette
adapted from Cooking Light

Salad:
8 cups romaine lettuce, baby spinach, or mixed greens
2 pears, thinly sliced
1/2 cup thinly sliced red onion
1/3 cup blue cheese crumbles
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries

Dressing:
1/2 cup cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
2 Tb. olive oil
2 Tb. balsamic vinegar
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. ground ginger

1. Make vinaigrette by combining all dressing ingredients in a blender until completely combined. Set aside.
2. Layer lettuce, pears, onion, blue cheese, and walnuts on plates. Drizzle with dressing. Serve immediately. Makes 8 servings. 

Cheddar Garlic Biscuits

I'm not afraid of cooking. I have been cooking for as long as I can remember. My favorite toys when I was little were my little kitchen and the plastic food and dishes that came with it. I loved pretending I was making things in my kitchen and then "eating" them. I had a play-dough toy that I used to make Burger King Whoppers and fries. I had a McDonald's toy that I used to make their little apple pies (out of bread that you flatten down, applesauce, and cinnamon sugar...it makes me sick just thinking about it, but I thought it was amazing when I was seven). I started making cookies with my mom when I was too short to reach the counter by myself. I started making muffins and pie crust when I was ten.

So it was a shock to me yesterday when I realized that I had never made homemade biscuits. I'm not a huge biscuit fan, but my husband absolutely loves them. Why haven't I ever tried making them? They couldn't possibly be that difficult and I figured the from-scratch ones had to be leaps and bounds better than the ones from a can or a mix. So I decided to find me a good recipe and set to work while the baby took her nap.

I found this recipe on one of my favorite blogs, My Kitchen Cafe. Mel seems to know how to cook anything and everything, and her recipes never disappoint me. This was no exception. It was easy to throw these biscuits together, they have a great flavor, and the texture is phenomenal: light, fluffy and flaky all at the same time. These were the perfect comfort food to go with chicken and potatoes while we watched the snowflakes swirling around our yard. I had mine with homemade jalapeno jelly (YUM) and Corey enjoyed his plain, warm out of the oven. I definitely won't be waiting another 25 years to try my hand at biscuits again. I'm thinking I'll be making these often this winter...I'm already craving them again!

Cheddar Garlic Biscuits
adapted from My Kitchen Cafe

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 1/4 cups grated sharp cheddar cheese
1 cup buttermilk

2 Tb. butter, melted
1/2 tsp. dried parsley
1/2 tsp. garlic powder
dash salt

1. Preheat oven to 425. Line baking sheet with parchment paper or spray with cooking spray.
2. Mix flour, baking powder, 1/4 tsp. garlic powder, and 1/2 tsp. salt in a medium bowl. Cut in the shortening and 3 Tb. butter into the flour mixture using a pastry blender, fork, or your fingers, until the mixture forms coarse crumbs. Mix in cheese (I just used my fingers). Stir in buttermilk until just moistened. Do not overmix.
3. Drop dough onto prepared pan, using about 1/4 cup dough per biscuit. (I used a 1/4 cup cookie scoop and it worked beautifully, you could also use a tablespoon and heap it extra large or a 1/4 cup measuring cup.)
4. Bake 12 - 14 minutes or until golden brown. Mix 2 Tb. melted butter, the dried parsley, 1/2 tsp. garlic powder, and dash salt in a small bowl. Brush over warm biscuits and serve immediately.

Monterey Chicken

Not only does this look delicious (it's one of my favorites to make when we have company over) but it is super tasty! Really, how can you go wrong with grilled marinated chicken topped with barbecue sauce, cheese, and bacon? Garnish with some fresh chives or scallions and you've got yourself a showstopper! This is a great recipe to enjoy before the end of summer and the end of grilling season.

Monterey Chicken

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tb. canola oil
1 clove garlic, minced
1 Tb. vinegar
2 tsp. soy sauce
1/2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. chili powder (I like to use half regular and half chipotle)
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
dash onion powder
1/2 of a 12 oz. can Sprite or 7-up

4 small boneless, skinless chicken breasts (about 1 lb.)
4 slices bacon, cooked crisply and sliced in half horizontally
1/4 cup barbecue sauce (I prefer bulls-eye)
1/2 cup shredded cheddar or colby-jack cheese
sliced chives or scallions and/or diced tomatoes for garnish (optional)

1. Combine all marinade ingredients in gallon-size ziploc bag. Add chicken and shake to cover chicken completely. Refrigerate for at least 1 hour or up to 24 hours.
2. Grill chicken over medium-high heat for 5-7 minutes per side or until cooked through. Immediately top each piece with 1 Tb. barbecue sauce, 2 Tb. cheese, and 2 bacon pieces (1 slice, halved). Sprinkled with chives, scallions and/or diced tomatoes to taste. Serve immediately!

This is also my favorite fajitas recipe, see the recipe here, so you can grill up double the amount of chicken you need and make fajitas or quesadillas with the extra chicken the next night!

Zucchini Parmesan

I have a confession: I've never been a fan of eggplant. And by "never been a fan" I mean "thinking about it makes me want to gag." I'm pretty sure it's because of a dinner-gone-wrong from my dad when I was a kid...every time I think of eggplant I think of his Eggplant Surprise and it's not a memory I really enjoy reliving.

Suffice it to say that I've never tried Eggplant Parmesan. I love the idea of it: veggies dredged in eggs and crunchy bread crumbs and tangy cheese, then fried and topped with marinara? If only I could get past that eggplant. Well, with our bounty of zucchini from the garden this year I thought I'd try swapping out the eggplant for zucchini and see how it tasted. One word? Amazing. It was crunchy and perfectly seasoned and delicious. And I didn't feel bad eating it at all because it's chock full of veggies. Give this a try, I think you will love it!

Zucchini Parmesan
serves 2 -3

1 large zucchini (8 - 12 inches long), cut into 1/2 inch rounds
2 eggs
1/4 cup milk
1/2 cup flour
3/4 cup Italian season bread crumbs
3/4 cup shredded Parmesan cheese
2 Tb. fresh parsley, chopped
1 Tb. butter
2 Tb. olive oil
marinara sauce
additional Parmesan cheese for topping

1. In small bowl, beat together eggs and milk. In second small bowl, combine bread crumbs, 1/2 cup cheese, and parsley. In third small bowl, put flour.
2. Heat butter and olive oil in large skillet over medium heat. Dip each piece of zucchini first in the flour mixture, turning to coat evenly and shaking off any excess. Then dip in egg mixture and then in bread crumb mixture. Place in heated skillet and repeat with remaining zucchini. Cook for about 5 minutes on each side, or until crispy and browned. Top with warm marinara sauce, additional cheese, and fresh parsley is desired.

Sweet & Spicy Vegetarian Quesadillias

I know I promised a Zucchini Parmesan recipe, and that will be coming soon, but I made this for lunch today. And ate the rest for dinner. And I'm seriously contemplating having it for breakfast tomorrow. It is seriously the best thing I've eaten all month. It's hearty and filling. It's sweet, spicy, tangy, crunchy, and amazingly delicious. If you're like us and have a bounty of zucchini from your garden, whip this up. And if not? Find some. Immediately. It really is that good.

Sweet & Spicy Vegetarian Quesadillias
adapted from Prudence Pennywise

Filling:
2 Tb. vegetable oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, miced
2 medium zucchini, diced
1 cup corn
1 large tomato, seeded and diced
2 Tb. brown sugar
1 lime, juiced
1 handful cilantro, finely chopped
1/2 tsp. chipotle chili powder
salt and pepper to taste

For assembly:
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
6 tortillas (I definitely recommend the uncooked tortillas that they sell at Costco or Wal-Mart, bake them up fresh and they are a million times better than the regular ones you can buy at the store)

1. Heat oil in large skillet over medium heat. Add onion and bell pepper and cook until translucent, 3-5 minutes.
2. Add garlic, jalapeno, zucchini, corn, and tomato. Cook until zucchini is completely cooked through and tender, about 5 minutes. Add brown sugar, lime, cilantro, chipotle chili powder, and salt and pepper to taste. Cook for 2 more minutes.
3. Assemble quesadillas by layering each tortilla with 1/4 cup cheese. Top with 1/6 of the zucchini mixture (1/3 - 1/2 cup). Heat until cheese is melted and tortillas are crispy. (I also served my quesadillas with extra filling on the side as a dip/relish type thing. YUM.)

Italian Pasta Salad

If you are like me, during the summer you have approximately 593,000 barbecues and potlucks to attend. I'm always trying to think of salads, side dishes, and treats to bring along with me. This is one of my favorites to make--it is quick, delicious, cheap, and it's always a hit. One of the great things about this salad is that it's very versatile. Swap out the olives for cucumbers. Omit the pepperoni. Change the cheddar for mozzarella. Use balsamic vinaigrette instead of Italian dressing. Leave out the crushed red pepper if you don't want it spicy. My favorite dressing to use on this salad is Kraft Roasted Red Pepper or Sun Dried Tomato Vinaigrette. The possibilities are endless!

Italian Pasta Salad

1 lb. tri-color rotini, cooked and cooled
8 oz. cheddar cheese, cut into small cubes (1/4 - 1/2 inch)
1 can (6 oz.) black olives, drained and sliced
1 pint cherry or grape tomatoes, halved
2 oz. pepperoni, sliced or cubed
1/2 bottle Italian salad dressing, or to taste
1/4 tsp. crushed red pepper (optional)

Combined all ingredients and toss. Serve immediately or refrigerate up to 8 hours. Enjoy!

Baked Chicken Taquitos

My husband Corey made these for dinner last week. They were absolutely amazing...I ate two that night...and two more for lunch the next day...and two more for the lunch next day. They were so good and made fantastic leftovers. Plus, even Corey can make them, so you probably can too!

Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 12 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
12 small flour tortillas (6 - 8 inches)
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix all ingredients except tortillas, cooking spray, and salt.
3. Warm up tortillas 3 - 4 at a time in the microwave for 30 seconds. Place 2 - 3 tablespoons of chicken mixture in each tortilla, roll up tightly, and place seem side down on the prepared baking sheet. Continue with remaining tortillas and chicken mixture.
4. Spray taquitos with cooking spray and sprinkle with kosher salt.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with dipping sauce, if desired (I had some with ranch and salsa and that was great, but the next day I had them plain and I thought that was even better).

Roasted Red Pepper Sauce

Brick Oven is Corey's (my husband) favorite restaurant. And his very favorite thing there is the roasted red pepper pasta sauce. I love Brick Oven too, but I think their roasted red pepper sauce is kind of hit and miss. Sometimes it's phenomenal: flavorful, thick, creamy, with just a touch of spice; other times it's thin and flavorless. I've been trying to duplicate the sauce (and improve upon it) at home. This time it turned out the best it has yet. I'm sure I'll still experiment more (that's just what I do) but I had to write down how to make it this time before I forget. Serve this over any type of pasta of your choice. I prefer it with shells, bow ties, or penne. Enjoy!

Roasted Red Pepper Sauce

1 - 2 Tb. onions or scallions, minced
1 - 2 cloves garlic, minced
2 Tb. olive oil
1 jar roasted red peppers, or 4 - 5 red peppers, roasted and peeled
1 can (8 oz.) no-salt-added tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/4 - 1/2 tsp. salt
1/4 - 1/2 tsp. smoked paprika
1/4 tsp. chipotle chili powder
1/4 tsp. cayenne pepper (optional)
1/2 cup heavy whipping cream
1 - 1 1/2 cups cheese (muenster, smoked Gouda, Romano, Parmesan, or a combination)

1. In food processor or blender, blend roasted red peppers until finely blended.
2. In large saucepan heat olive oil over medium-high heat. Add onions and cook until translucent. Add garlic and cook for one more minute. Stir in roasted red peppers, tomato sauce, and spices. Simmer 5 minutes. Stir in heavy whipping cream and cheese until melted and thoroughly combined.
3. Carefully pour mixture into blender or food processor and process until smooth. Serve over pasta and sprinkle with cheese and grilled sliced chicken (if desired).

One Pan Taco Dinner

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Spicy Chicken & Pasta Skillet

Two of my favorite foods are pasta & Mexican food. This recipe combines the best of both. It was a quick & easy dinner and was delicious! Enjoy!

Spicy Chicken & Pasta Skillet
Serves 4

1/4 cup finely chopped onion
1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 Tb. olive oil
1 cup small shells or mini bow-ties pasta, uncooked
1 cup salsa (I used pace medium)
1 cup corn, drained and rinsed
3 oz. cream cheese
1/4 tsp. cumin
1/2 cup shredded sharp cheddar or colby-jack cheese (or pepper jack if you want it spicier)
2 Tb. finely chopped cilantro
salt, fresh ground black pepper, garlic powder, and smoked paprika to taste
sour cream, sliced green onions, sliced olives, and cilantro (optional) for garnish

1. Cook pasta according to package directions
2. While pasta is cooking, coat chicken with salt, pepper, garlic powder, and smoked paprika to taste. Cook chicken over medium-high heat about six minutes, or until done (no longer pink in the center). Add salsa, corn, cream cheese, cumin, and cilantro. Simmer for 5 minutes, until cream cheese is melted.
3. Drain pasta. Stir pasta and 1/4 cup cheese into chicken mixture. Simmer for 3 more minutes, until cheese is completely melted.
4. Top with cheese, sour cream, olives, cilantro, and green onions.

Southwestern Cobb Salad

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.