Monday, July 21, 2014

*Spicy Sausage Pimento Cheese Dip*

This dip is definitely a crowd pleaser! If you are serving more than 5 people, I would definitely double the ingredients.  It is best served with tortilla chips or Frito's. 

1 lb. ground spicy pork sausage
5 green onions, chopped
1 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1/2 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1 2 oz. jar pimentos

Simply combine all ingredients, and bake at 350 for 30 minutes or until heated through!

Friday, July 18, 2014

*Greek Chicken & Veggie Bake*

After making this recipe, I am even more unsure of why I have never prepared a Greek recipe.  Jay O. & I both love Greek food, and this will definitely be a repeat dinner in the near future!  I would choose this over my favorite Greek salads in town any day. 

I made plenty for us to have for dinner tonight, and lunch tomorrow.  If you're cooking for 2, you can always half the recipe.

When I glance at this recipe, it looks like it entails a lot of work.  However, it is easy to prepare & doesn't put a big dent in the pocketbook because a few of the ingredients you probably already have on hand!

1 lemon
2 Tbsp. Olive Oil
1 Red Onion, cut into thick slices
Olives (however many you would like - I did ~10 olives - 1/2 green & 1/2 kalamata olives which I got at the olive bar at Kroger) - even if you aren't an olive fan I suggest it for the flavor, and you don't necessarily have to eat the olives.
4-5 chicken breasts
Salt & Pepper
~3 Tbsp. Balsamic Vinegar
4 cloves garlic, minced
~1 cup hummus (I used the Sabra store bought brand)
1 pint cherry or grape tomatoes, halved
Feta, crumbled (optional if you use dressing listed below)

Additional things I used: NAAN bread, fresh spinach, feta & dill Greek yogurt dressing which you can find in the refrigerated area in your produce section. (if you use the feta & dill dressing,  the crumbled feta isn't really necessary)


-Preheat oven to 450
-Zest lemon.  Place zest in a large bowl, add olive oil & minced garlic.  Add in the red onion slices and olives, toss to coat.  Place onions and olives in the bottom of the baking dish (spray with nonstick cooking spray if it's not non-stick).
-Cut the chicken breasts into tenders.  Season the tenders with salt, pepper, and oregano (generously).  Place them on top of the onions & olives.
-Spread hummus evenly over the top of the chicken breasts. 
-Squeeze juice of zested lemon over the hummus.
-Sprinkle paprika over the top.
-Bake uncovered for 15 minutes.  Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes.  Return to the oven for another 15-20 minutes, or until chicken is cooked through.

We chose to tear pita bread & place on the bottom of our plate, top with fresh spinach leaves, the chicken & veggies, & drizzle the feta & dill dressing over the top (sprinkle feta also if you would like)!  I also sliced cucumbers & dipped them into the feta & dill dressing.  YUM!
It would also be good with the chicken & veggies on their own, with a spinach salad & brown rice.

Monday, June 23, 2014

*Mexican Chicken Marinade*

This is the marinade I did over the weekend for Saturday's dinner.  I had done this a few times last year too, but never got around to posting it!  It is definitely my favorite marinade, especially because you can work Mexican flavors in with the rest of the meal, too.  It's a nice change to stick with a Mexican theme, but not to have the typical enchiladas, fajitas, etc. 

I recommend marinating the chicken overnight.

Chicken of your choice (I did 11 chicken thighs)
1 cup fresh lime juice
2/3 cup olive oil
6 cloves garlic, minced
2 Tbsp. hot paprika
2 tsp. dried chile powder
3 tsp. kosher salt
4 Tbsp. chopped cilantro

In a large Ziploc bag place chicken.  In a small Ziploc bag or small bowl, combine dry ingredients (seasonings).
Place lime juice, olive oil, and garlic in large Ziploc bag with the chicken.  Add dry ingredients to large Ziploc & chopped cilantro. 
Close large Ziploc & toss until the marinade is evenly distributed on the chicken.

I know a marinade picture is never going to look pretty, but this is what the finished product should look like.  Keep in fridge overnight & until you are ready to grill the next day!

*Biscuit Breakfast Casserole*

We had our good friends Jack  & Rachel to the lake over the weekend & the lovely Feland's were able to join us for dinner on Saturday night.  Even though the weather wasn't great on Saturday, the clouds cleared out by the end of the day & we were able to catch some rays.  We had a great time!  It had been awhile since I had planned out meals for the weekend.  I had a lot of fun doing it & having the chance to try out new recipes :)

This is what we had for brunch on Sunday.  It's very easy to prepare.  I always serve mine with a little bit of hot sauce on the side.  I can't have eggs without my hot sauce!

1 lb. sausage
8 eggs
3/4 cups milk (I used skim)
1 heaping cup shredded cheddar
1 heaping cup shredded mozzarella
1 can biscuits (mine had 9 & I use the flaky Pillsbury Grand's biscuits)
salt & pepper to taste
Optional: spicy sausage or sprinkling red pepper flakes on top if you use regular sausage.

Cook sausage in a non-stick skillet over medium/high heat (I cooked my sausage ahead of time so it would make morning prep even easier). 
Place biscuits in a nonstick baking dish or spray bottom of baking pan.  I had 9 biscuits, so I did 3 across.
Mix together eggs, milk, cheese, and cooked sausage.  Pour over the biscuits.  Sprinkle cheese on top. 
Bake at 350 for 30-35 minutes.
Sprinkle red pepper flakes on top (optional).
I served fresh fruit on the side with a little drizzle of honey mixed in.

Tuesday, June 17, 2014

*Prosciutto Wrapped Cantaloupe*

This is another refreshing summer appetizer that has become one of my favorite things to prepare!  One plus is, it requires no cooking.  The only thing that makes this at all difficult is having patience with the prosciutto, because it tears very easily!

On a side note, I am not a huge fan of cantaloupe, but I do enjoy it this way.  The combination has the perfect ratio of sweet & salty.  If you're not at all a fan of cantaloupe, this would also be good with honeydew melon :)

1 package prosciutto, cut into slices
1 small cantaloupe, cut into cubes

Simply wrap each cube of cantaloupe with a slice of prosciutto & skewer with a toothpick.

I also just found this recipe ... click here.  This is next on my list!  YUM!!!

*Goat Cheese Crostini w/Strawberry Bruschetta*

This is the other amazing appetizer that Donna prepared!  I was very impressed!!!

6 large, fresh strawberries (or 10 smaller ones), diced
1 tablespoon balsamic vinegar
1/4 teaspoon white sugar
8-10 large, fresh basil leaves, finely chopped
6 slices of a baguette, 1/4 inch thick, lightly toasted
4 ounces spreadable goat cheese (not the crumbles)

Prepare the bruschetta:  Combine the strawberries, balsamic, sugar and basil in a small bowl.  Let sit while preparing the crostini.
To prepare the crostini:  Lightly toast each piece of bread. Spread each toasted piece with a thin layer of goat cheese.
Top each crostini with approximately one tablespoon of the bruschetta mixture.

And, another plus, these app's make a great presentation!
Donna found the original recipe, here.

*Watermelon Skewers App*

My apologies for being MIA lately.  I have been doing a lot of repeat recipes when cooking or just cooking basic things because of being short on time! 

Last week, my dear friend Donna made 2 delicious app's that I had to share.  I definitely recommend them both for a refreshing summer app :) 

1 watermelon, cubed
1 block feta cheese
bundle of fresh mint

Cut Watermelon into cubes.  Skewer watermelon cubes, a slice of feta cheese, & a piece of fresh mint on each toothpick.  And, voila!

Friday, February 14, 2014

*Caprese & Artichoke Chicken*

Last night, my sister Hatley joined us for dinner & this is what I served.  We all really enjoyed it!  Jay O. is not a big fan of tomatoes, but he loved this recipe's ingredient combo. 

4 boneless, skinless chicken breasts
4 Roma Tomatoes, diced
1 Can Artichoke Hearts, drained & diced
2 cloves garlic, minced
1 tsp. sugar
2 Tbsp. all-purpose flour
2 Tbsp. EVOO
Sea Salt & Fresh Ground Pepper to taste
8 oz. shredded mozzarella cheese
fresh basil

Combine tomatoes, artichokes, garlic, sugar, flour, and olive oil in a large bowl.  Generously season with sea salt & ground pepper.  Stir to combine.

Place tomato & artichoke mixture over chicken breasts in a casserole dish. 

Bake @ 350 until chicken is almost cooked through (~35 minutes).  Take out casserole dish & top with mozzarella.  Broil on high for ~5 minutes, until the cheese is slightly brown on top. 

Remove casserole dish & top with fresh basil. 

You may serve this with noodles if you would like, but it would be great by itself!  I served mine over whole wheat noodles with a side of Caesar Salad.  I used the Bolthouse Farms Caesar dressing you can find in your produce section (the kind made with Greek Yogurt).  ENJOY!

Original recipe found here.

*Mexican Chicken & Corn Soup*

So, it looks like the chilly days are soon to be behind us for 2014.  Can you say, hooray?!  At least it looks like it is going to be warm for the next week or so.  Fingers crossed it stays that way.

Unfortunately, I am sure we will still have some chilly days ahead.  And, when we do, I suggest you try out this easy peasy & yummy soup!

2 tsp. butter
2 tsp. minced garlic
6 cups low sodium chicken broth
1 10 oz. tomatoes with green chiles (Rotel)
4 cups frozen corn
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1 rotisserie chicken, shredded & skin removed
1 cup fat free half & half
sea salt & fresh ground pepper to taste
Colby Jack cheese for topping

Add butter and garlic to a large pot. Simmer for a few minutes. Add chicken broth, Rotel, frozen corn & all spices. Bring to a boil.
Reduce heat to low/simmer. Add in your shredded chicken and let it warm up for a few minutes. Stir in your half & half until combined. Cook for 5 more minutes.
Ladle into bowls & sprinkle cheese on top. 

I served mine with cornbread.

Saturday, February 8, 2014

*BLT Roll Ups*

This is the recipe I made for our dear friends Megan Moore & Phil Brick's engagement party.  Megan is one of my life-long best friends & I could not be happier that she found Phil! 

I chose this appetizer because it was a mid-afternoon wine party & we were going for light finger foods that would be easy for people to pick up & eat while they were working the room :)  And, it's also good because you don't have to worry about this appetizer getting room temperature before the end of the party.

I doubled the recipe.

8 burrito size tortillas
1 package 1/3 less fat cream cheese, softened
1 Tbsp. Dry Ranch Seasoning
8 pieces bacon, cooked crispy & crumbled dressing
2 roma tomatoes
2 cups shredded lettuce

Combine cream cheese (softened) & Ranch seasoning evenly, stirring to combine.  Spread mixture in a thick line down one side of each tortilla.  Sprinkle bacon, tomatoes, and lettuce on top.  Roll up like a burrito.  Chill for at least two hours or up to overnight covered in saran wrap.  Before serving, cut the burrito's into slices.  I chose to serve mine with my low-fat ranch dipping sauce.
Since I'm such a dork, here is a picture of the soon to be Mr. & Mrs.!

And, a picture of what we drew for their party.  It turned out a lot better than Becca & I anticipated, thank goodness!

*Spicy Whiskey BBQ Sliders*

I am by no means a BBQ fan what. so. ever.  Jay O. has learned not to even ask if I want to go eat BBQ.  However, I always stop with him at Craig's in Devalls Bluff on our way to or from Helena.  He says it is the best around.  If you are a BBQ fan he says that it is a must try.  There is also a little hole in the wall "Pie Shop" across the street from Craig's if you ever make the trip that would be worth picking one up to take back home to share with your fam.  I know Jay O.'s office always LOVES it when he brings in one of their pies.

Anywho, I think it might be the sloppiness of pulled pork that gets me most.  Who knows.  I decided to go out on a limb & try a BBQ recipe at home & I LOVED it.  I love bison & I love anything with a little kick.

I will say, I chose to use the spicy Rendezvous BBQ sauce ... BEWARE.  I recommend just using the regular sauce (for sure).  After using the hot & adding the peppers, I know we went through at least 5 glasses of water a piece.

I found the original recipe here.  The only change I made was using the Serrano peppers as opposed to jalapenos.  Jay O. is not a jalapeno fan so I always go to Serrano (a little milder than a jalapeno).  I also halved this recipe since I wasn't feeding an army :)

2 pounds Ground Meat (I chose Bison, but beef/bison/turkey would work)
Salt And Pepper
4 Tablespoons Butter
1 whole Large Onion, Diced
1/2 cup Whiskey
1 cup Barbecue Sauce
2 Serrano Peppers, seeded & diced (original recipe called for 1/4 cup Jarred Jalapeno Slices)
12 whole Slider Buns Or Dinner Rolls, Split


Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.
Add the diced onions & Serrano peppers (if you chose to use them) to the skillet & stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in BBQ sauce  (also stir in jalapenos at this time if you chose to use them).
Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.
Place the patties on individual buns and be sure to spoon extra sauce over the top of each one before topping with the other half of the bun.
Did I say BBQ? ;)

*Cashew Chicken in the Slow Cooker*

Slow Cooker Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Slow Cooker Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

My Mom made this recipe a few weeks ago, and made it again this week.  I knew this was a sign it was a must try for her to be making it again already!  It is very easy to prepare.  The package of chicken breasts I used was 3 lbs.  So I tripled the sauce mixture, because the original recipe recommends doubling the sauce to have some to pour over each individual dish.  I chose to use boneless, skinless chicken breasts & shredded the chicken after cooking with a fork & before adding in the cashews.  I recommend you try this one day this week, especially if you're pushed for time!

The recipe was found here.

2 lbs. boneless, skinless chicken thighs OR boneless, skinless chicken breasts
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger (I used ground ginger b/c it's all I had on hand)
1/4 tsp. red pepper flakes
1/2 cup cashews

Combine flour & pepper in a large zip lock bag.  Add chicken & toss to coat evenly.  In a non-stick skillet over medium heat, heat canola oil.  Brown chicken 2 minutes on each side.  Then, place chicken into the crock pot.  In a medium sized bowl, combine soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, & red pepper flakes.  Stir to combine.  Pour mixture over chicken.  Cook chicken on low, 3-4 hours. 

NOW, add the cashews.  Make sure to wait to add the cashews before serving so they don't absorb moisture during cooking time.

I served mine over rice with a side of broccoli.  ENJOY!
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Thursday, January 9, 2014

*Veggie Pasta*

So ... apparently I have had pasta on my mind!  It is rare that I make 2 pasta dishes in one week.  Actually, this is probably a first.  I haven't been in the mood for soup & with this frigid weather I have been wanting something warm!  Plus, all of my zenspin's & HIIT Cycles I've done this week have probably not helped me want to steer clear of the carbo department.  This, again, is a light recipe though, vegetarian friendly, & VERY budget friendly :)

The original "Wonderpot" recipe you can find here.  They did use feta instead of Parmesan if you would like to do that instead.

4 cups vegetable broth
2 Tbsp olive oil
12 oz. fettuccine
8 oz. frozen chopped spinach
1 (28 oz.) can diced tomatoes
1 medium onion
4 cloves garlic
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
freshly cracked pepper to taste
fresh shaved parmesan (I forgot to add the parmesan which I had in the fridge, grrr!)
Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium. 
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked, grade the fresh Parmesan over the top & serve.
I will say, I added a few reduced fat turkey meatballs I got at Kroger in the freezer section to the pot.  You simply have to bake them in the oven & they were a good addition.  Jay O. is not a big fan of me doing meat free meals too often.  At least he is okay with turkey! :)

    *Baked Broccoli Mac & Cheese*

    I got this recipe here at Gina's Skinny Taste.  As you all have probably noticed, this is one of my favorite go-to blogs.  You can always find a recipe that's healthy & light, or a recipe like this one that is healthy & more of a comforting recipe :)  And, this recipe is Vegetarian friendly!

    12 oz pasta of your choice (I chose penne)
    1 1/2 tbsp butter
    1/4 cup minced onion
    1/4 cup flour
    2 cups skim milk
    1 cup fat free chicken broth (vegetarians use vegetable broth)
    8 oz (2 cups) reduced-fat sharp cheddar
    salt and fresh pepper to taste
    12 oz fresh broccoli florets (I used pre-cut bag)
    2 tbsp grated parmesan
    1/4 cup seasoned bread crumbs (optional - see note below)
    cooking spray

    Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

    In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

    Once the sauce is thick, remove from heat.  Then, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste.  Add cooked macaroni and broccoli and mix well. Pour into prepared baking dish.

    This is where you can make a decision to continue with the recipe, or stop here & dig in.  I will say, I tasted the macaroni before I continued with the recipe & thought it had much better creaminess & flavor at this point ;)

    Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

    Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

    Sunday, January 5, 2014

    *Poppyseed Winter Salad*

    A few weeks ago I decided to have a few girls over for a Christmas dinner (the day of) & my friend Brady gave me this salad recipe for an easy go to.  I loved it so much, I have made it 3x now!  When I had my friends over, I served this salad with Poppy Seed Chicken casserole & I served this salad along with the Pesto Chicken Lasagna.  It was a great salad to go along with both of those entree's. 

    Romaine Lettuce or Baby Spinach Leaves (whichever you prefer)
    1 bag dried cranberries
    candied pecans
    1 container real bacon pieces
    1 container blue cheese
    Kroger's Private Selection Orange Poppy Seed Dressing (any Poppy Seed Dressing will work but I LOVED this one & am not usually a huge fan of pre-made dressing)
    Fresh Ground Pepper, to taste

    When I made this salad the second time I added mandarin oranges & loved the pop of color it gave the salad.  I recommend adding those, too :)

    Line ingredients along salad.  Crack fresh ground pepper over top to taste.  Add salad dressing & toss to combine.

    *Chicken Pesto Lasagna*

    My Mom made this for our Christmas Eve dinner.  It was quite the treat!  Jay O. was a big fan.  I am pretty sure he went back for thirds! I would probably have to say this is the best lasagna I have ever had.

    The prep for this recipe is not too time consuming because of the no-boil lasagna noodles & the pre-cooked rotisserie chicken.  However, the bake time is somewhat long so make sure you have plenty of time for that.

    This recipe is definitely what I consider somewhat of a splurge with the creaminess, but it is worth it for a weekend treat or special occasion! 

    To cut down on cals (but would slightly decrease creaminess) you could use 2% milk (I wouldn't do less than that) and low-fat ricotta cheese.


    For the Béchamel, Melt:
    4 Tbsp unsalted butter
    1/4 cup all-purpose flour
    3 cups whole milk
    1/2 cup purchased refrigerated basil pesto
    salt & black pepper to taste

    (for those of you who aren't too familiar with your Italian cooking terms, like me, Béchamel sauce means white sauce;))

    For the Lasagna, stir:
    1 package whole-milk ricotta cheese (15 oz)
    1 cup grated parmesan
    1/2 cup purchased refrigerated basil pesto
    12 dry, flat, no-boil lasagna sheets
    3 cups shredded rotisserie chicken, divided
    4 cups shredded part-skim mozzarella, divided

    Preheat oven to 350

    For the béchamel, melt butter in a large saucepan over medium heat.  Whisk in flour & cook 2 minutes.  Off heat, stir in 1/2 cup pesto; season with salt & pepper.

    For the lasagna, stir together ricotta, Parmesan, & 1/2 cup pesto; season with salt & pepper.

    Spread 2/3 cup béchamel in bottom of a 9x13 baking dish.  Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture, 3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella.  Repeat layering three more times, topping the final layer with 1 1/2 cups mozzarella.  Cover lasagna with foil.

    Bake lasagna until bubbly, about 45 minutes.  Remove foil & bake lasagna an additional 15 minutes, then broil on high until golden, 2-3 minutes.  Let lasagna rest 15 minutes before serving.


    Friday, January 3, 2014

    *Breakfast Enchiladas*

    I made this dish when my in-law's stayed with us for Howe Christmas :)  We were all big fans of this recipe, & I loved having something different than the usual breakfast casserole!  Very easy to prepare, too. 

    1 lb. spicy turkey sausage (I bought links & removed casings)
    2 cups shredded cheddar cheese
    8 (8 inch) flour tortillas (I used 50 cal tortillas)
    6 eggs
    1 Tbsp. all purpose flour (I used wheat)
    2 cups half & half
    3 oz. real bacon bits

    Cook the sausage in a frying pan.  Once cooked, combine the sausage, 1 cup of the cheese, & half of the bacon bits.  Place 1/8th of the mixture in the center of each tortilla & roll them up.  Face the tortillas seam side down in a greased baking dish.  In another bowl beat the eggs & flour.  Mix in the half & half and pour egg mixture over the top of the tortillas.  You can cook immediately or refrigerate overnight & cook the next morning.  Preheat oven to 350. Sprinkle remaining cheese & bacon bits over the top of the enchiladas before baking.  Cover with foil & bake for 35 minutes.  Uncover dish & bake an additional 10 minutes.

    *Italian Pesto Dip*

    I made this dip over the Holiday's for an appetizer before my Mom's AMAZING chicken pesto lasagna (I will make sure to get the recipe & post).  All I can say about this dip is, it's t-totally awesome & the easiest prep ever.

    8 oz. reduced fat cream cheese
    1/2 cup grated parmesan cheese
    1/3 cup pesto sauce
    4 oz. chopped pimentos, drained
    1/2 cup low-moisture part-skim mozzarella cheese, shredded
    baguette slices for dipping

    Mix cream cheese & 1/4 parmesan cheese with electric mixer on medium speed until blended.
    Spread mixture on bottom of round baking dish.
    Layer pesto, pimentos, mozzarella cheese & remaining 1/4 cup of parmesan cheese over cream cheese mixture.
    Bake at 350 for 15 minutes.

    Yes, it's that simple! :)

    *Christmas & New Years*

    I hope you all had a very Merry Christmas & a fun time ringing in the New Year!  I spent Christmas at the lake with my family.  And rung in the New Year at the lake with my parents, Aunts & Uncles, and a few of my parents good friends.  I enjoyed being able to relax with family & had a heck of a good time toasting to 2014!!  I thought I would share a few moments I captured throughout the holiday's. 

    The last photo pictures the delish Argus Cider.  My good friends Argus Wesley Mickel & Mary Mickel started their Cidery in Austin, TX.  If you haven't tried it, I highly recommend it!  If you make it to Austin, they have a really nice set up with a tasting room & you can purchase it in TX, many locations in their home state of Arkansas, and in South Carolina.  You can check their website out here.
    Here's to a prosperous New Year!!!