Easy Chicken Casserole

Something I like to make when I just really don't feel like doing much. Most of the stuff is already in the pantry so its easy and tasty and it will leave you enough left over for lunch the next day.

You will need:

- 1 8oz can cream of chicken soup
- 1 8oz can cream of mushroom soup
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 small white onion finely diced
- 1/2 cup milk
- 1 package egg noodles
- 2 cups shredded cheddar
- 2 cans shredded chicken, drained
- 1/4 cup bread crumbs

Preheat oven to 375.

In a large bowl combing soups and milk. Mix thoroughly then add veggies, chicken and 1 cup cheese, set aside.

Prepare noodles according to package directions and drain.

In a large casserole or lasagna dish mix the noodles and soup mixture together and spread evenly. Top with bread crumbs* and remaining cheese. Cover with foil and bake or 20 minutes then remove foil and bake an additional 10-15 or until the top is bubbly.

Serve with a simple salad an you're done!

Enjoy!

*Turn this into a heartier meal by adding another 1/2 cup milk and omitting the breadcrumbs. Instead, top with cheese and cover and cook for 20 minutes, remove foil and top with pre-packaged biscuits (like those ones that come in the scary pop cans) and cook an additional 10-12 minutes.

Coconut Curry Chicken Soup

Thanks to Tiffany for taking the time out of her busy schedule of staring into shiny toasters to submit this magnificent recipe.

You will need:

- 1/2 c. butter
- 1 chopped onion
- 1/2 c. chopped celery
- 1/2 c. sliced carrots
- 1/4 lb.  fresh sliced mushrooms
- 3/4 c. all-purpose flour
- 6 c. room temp chicken broth
- 2 c. cooked wild rice
- 1 lb cubed chicken, cooked
- 1 tsp. toasted curry powder
- 2 c. coconut milk

In a large pot saute onion, celery and carrots in butter over medium heat until almost soft. Add mushrooms and continue sauteing until soft. Add in your flour and mix thoroughly to form a roux. You'll want to cook the roux for a couple minutes to get rid of the raw flour taste. Add broth (its important that it be room temperature so that the mixture doesn't seize) and whisk until no longer chunky. Whisk in the curry powder, coconut milk and drop in the chicken and simmer 1-2 hours.

I'll be honest, I only put in about 4 plain white mushrooms and diced them fairly small since I'm not a fan but they add great flavor.

Enjoy!

Bacon-wrapped Stuffed Pepper

Hearty and filling, these peppers are great served as a single meal with a side of crisped bread.


You will need:


- 4 large bell peppers your choice of color, seeds and ribs removed - reserve top
- 1 cup cooked wild rice - don't measure from uncooked since it will be different
- 1 cup whole kernel corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 2 cups sharp cheddar cheese, shredded and divided
- 1 8oz can cream of mushroom soup
- 2 jalapenos, seeded and diced
- 1 small white onion, finely diced
- 2 cloves garlic, finely diced
- 8 slices bacon, cooked until almost done but still soft and slightly pink

Preheat oven to 375.

In a large bowl, mix together  rice, corn, beans, 1 cup cheddar, soup, jalapenos, onion and garlic.  Mix thoroughly and stuff each pepper evenly and tightly.  Top each with 1/4 of the reserved cheddar and 2 slices bacon (you can actually wrap bacon around them. Just secure it with toothpicks that have been soaked in water).  Place in a baking dish and tent with foil, baking until pepper can be easily pierced with a fork- approximately 35 - 40 minutes. Remove foil and turn on broiler to crisp bacon (if not already) - leave oven open a crack while doing this.

Allow to cool 5 minutes and serve.

Enjoy!

Real World Ramen

Let's be honest - ramen noodles are a part of any household and actually have a lot of other uses aside from the standard soup recipe printed on the back.  Now, this isn't about those uses but about how you can make some really tasty soup with relatively few ingredients and time involved.  Ramen is simple and relatively good on its own but now that I've had it spruced up, I can't go back.  I know there are places you can actually go out for ramen and plenty of places to find recipes online so lets just add another to it. 


 First, here is a user submitted recipe from a good friend of mine, Edie.


Step 1: Boil the water - use a teapot, don't use a regular pot - who are you kidding?
Step 2: Pour water into the ramen.
Step 3: Wait 3 mins.
Step 4: Gourmet!

*~*~MASTER CHEF~*~*

That is, without a doubt, the most straight forward way to make ramen.  I laugh every time I read this because she really can't cook (ramen and pizza are her diet) and I just picture her making this with a teapot and I laugh harder.  There really are some simple steps and ingredients you can use to spice it up - almost all of which you should have on hand. For these recipes I used 2 basic flavors: Pork and Chicken.  You want to start with "good quality ramen" (I know, I know.  Is there even such a thing?) so opt for Maruchan over Nissin.  Another thing to note is how easy it is to make a meal out of this.  If you have some ingredients (leftover chicken, shrimp, etc) its easy to skimp on one part of the meal and make up for it in another.


Garlic Pepper Chicken Ramen


 You will need:


- 1 packet chicken ramen
- 2 large cloves garlic, minced
- 2 tbsp minced white onion
- 1/4 tsp black pepper
- 1 green onion, sliced
- 2 cups chicken stock
- 1 pinch cumin


In a small sauce pan, pour 2 cups stock, garlic, pepper and cumin and turn burner to high.  Just as bubbles are starting to form at the bottom of the pan, pour in the seasoning pouch for the Chicken flavor and whisk with a fork. Dump in the dried noodles and lower heat to medium.  Allow to boil for 2 minutes, breaking up noodles as they soften, and then turn burner off.  Put half your green onion in your serving bowl and pour in ramen, then top with the remaining onions.

You really can add any vegetable you want to your ramen, just be sure to add it in before everything starts to boil and make sure its cut relatively small since you only have a short cooking time.

The reason I use chicken stock in this is because it ups the flavor by a lot and takes away some of that weird sweetness that nearly every standard ramen flavor pack has.  If you plan to buy chicken stock, always go for a low sodium version - no need to make this any less healthy than it already is.

Garlic Pepper Pork Ramen


You will need:


- 1 packet pork ramen
- 2 large cloves garlic, minced
- 2 tbsp minced white onion
- 1/4 tsp black pepper
- 2 green onions, sliced


Because pork ramen packs don't have that weird sweetness in them, you can go without any sort of stock in this.  Bring your two cups of water along with garlic, onion, pepper and half the green onion just to a boil before adding the flavor packet.  Reduce heat to medium and allow to cook for 2-3 minutes.  Turn off burner and allow ramen to sit until no longer bubbling, then serve and top with green onion.

Spicy Ginger Curry Chicken


You will need:


- 1 packet chicken ramen
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1/2 - 1 tsp spicy curry powder
- 1 cup chicken stock
- 1 cup water
- 1 green onion sliced


Bring your water/stock, ginger, garlic and black pepper to just a boil and add seasoning packet. Add your ramen noodles and lower heat to medium. Once the noodles have softened add your curry powder (as much as you like, really, but a 1/2 of a tsp will give lighter curry flavor as opposed to a full tsp) and mix well.  Allow the liquid to boil out of the pot. Serve warm with green onion garnish.

I will continue to add more to this as I experiment. I'm looking forward to teriyaki shrimp & steakhouse beef.


Update: 5/31/12


Teriyaki Shrimp 


You will need:


- 1 packet shrimp ramen
- 2 - 3 cloves garlic, minced
- 1 green onion, sliced
- 1 cup shrimp stock (not required but adds more shrimp flavor)
- 1 cup water (2 if omitting the stock)
- 1 tbsp teriyaki sauce
- 1/4 tsp ground black pepper
- 2 tbsp diced white onion
- 1/4 tsp red pepper flakes


Bring your water/stock, garlic, onion, red pepper flakes and black pepper to a light boil. Whisk in your teriyaki sauce and add the sauce packet.  Bring to a full boil and add in your ramen.  Allow to boil 2 - 3 minutes until noodles are tender. Remove from heat and serve with sliced green onion.  If you have any shrimp left over (I reserved some from a previous meal) you can add it to the soup after its removed from heat and allow it to heat through. If the shrimp isn't cooked, add it in when there's about a minute left of boil time.

Enjoy!


Have some ramens that you do?  Leave a message in my gravy boat so I can try it out and add it to the list!

Delicious Deviled Eggs

Deviled eggs are a staple - from excess Easter eggs to New Years Eve blowouts. There are so many different ways to make deviled eggs that even I've gotten confused when looking through recipes. What I've noticed, though is that most recipes just say "prepare your eggs".  Well, most people don't know its entirely possible to over boil your eggs which is what gives you the dark ring around the yolk. I'm guilty of this and, while I don't believe it makes it taste any different, I do think that presentation is just as important. This is a fairly basic recipe that is packed with flavor.

You will need:

- 6 extra large eggs

- 1/4 - 1/2 cup good quality mayo

- 1 - 2 tbsp bacon bits

- 1 tsp yellow mustard

- 1/4 tsp salt

- 1/4 tsp pepper

- 1 1/2 tsp dill relish

- 1 tsp paprika

- 1 green onion, sliced diagonally

Place your six eggs in a large pot and fill so they are covered with cold water.  Heat stove burner to high and allow pot to come to a rolling boil, then turn off and allow eggs to sit in water for an additional 15 minutes.  Drain the hot water and fill will cold, allow eggs to sit about 5-7 minutes until comfortable to handle. Don't allow them to cool completely as it makes the film beneath the shell more difficult to remove and that little thing is a nightmare to deal with as it is.

Because water will tend to gather under the shell in the larger bottom, smack the egg against the counter there, then roll the egg to break up the rest of the shell. This will also allow any water under the shell to move to other parts of the egg so the film underneath will be easier to remove.

Once your eggs are peeled, halve them and remove the yolk into a separate bowl.  You'll notice the yolk is bright yellow as opposed to that muted color you get when you over cook them.

Start with the quarter cup of mayo and add everything but the green onions and paprika.  If you want more mayo you can add it depending on how wet you like it. 

Now this part is entirely up to you on how its done.  I prefer a more "rustic" approach and I'm also lazy.  If you have piping bag you can use that or you can just take a ziplock sandwich bag and use that. If you're using the sandwich bag, scoop all of your filling into it and mush it to a bottom corner.  Hold the open end tightly and snip off a small part of the corner (start small because its easier to cut off more than to try and transfer to a different bag).  Twist the bag to squeeze out your mix and fill your egg cups.

If you want to do it my lazy way, just scoop some of the mixture up with a spoon (though a melon baller gives it a much prettier look) and dump it in the egg cups, patting it down with your fingers.  Put the paprika in your palm and pinch/sprinkle it over the finished eggs.  Garnish with your green onions and you're done!

ENJOY!

Stuffed Artichokes

Something I picked up from a friend - I couldn't remember the recipe the way she made it but with a little experimenting, I was able to recreate it.  Once cooked through, the mixture becomes a decadent dipping sauce for the tender leaves of the artichoke.

You will need:

4 large artichokes, prepared*

1 1/2 cup mayo

1/2 cup Pecorino Romano

1/4 cup Italian breadcrumbs

2 large cloves garlic, minced
1/2 tsp black pepper
3 lemons

*To prepare your artichokes, carefully remove the tough outer leaves by pulling them away with your hands. I usually take off two layers. Trim the spines of the remaining leaves with a scissors and use a knife to cut off about 1/3 down from the tops. Remove stem to create a flat bottom. Bring a large pot of salted water to a boil over high heat.  Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

In a bowl, combine mayo, Romano, bread crumbs, garlic and pepper. 


Preheat oven to 400.


When your artichokes are cooled enough to handle, open them with your thumb and use a small spoon to scoop out the small leaves and furry bits (the choke) to reveal the heart.  Stuff each artichoke with equal amounts of the mixture and place in a baking dish.  Drizzle the tops of the artichokes with olive oil and bake until heated through and dipping mixture is bubbly - about 25 - 30 minutes.

Serve warm with a side of french bread or alone.


Enjoy!

**Smitty wanted it noted that you can peel the stem and cook it with the rest of the artichokes and eat it - they have a taste similar to that of the heart of the artichoke.  If you're a waste-not-want-not type, there ya go =D

UPDATE: I wanted to try for a chunkier dipping sauce so I adjusted it with about a quarter cup shredded Parm instead of Pecorino and about a half cup of mozzarella then topped it with mozz after it was stuffed. You'll want to adjust your boiling time down by about 5-7 minutes and shock them in ice water when done. Baking can stay the same.

Seafood Dip

This is a simple and hearty dip that goes great with pita or tortilla chips.

1 cup cooked, diced shrimp (or baby shrimp)
1 cup crab claw meat, picked through for cartilage
1 cup cooked bay scallops
2 ribs celery, finely diced
1 green bell pepper, finely diced
1 small white onion, finely diced
1 1/2 cup good quality mayo
1 1/2 cups grated parm
1/2 tsp ground white pepper
1 tsp Old Bay Seasoning
1tbsp butter
1tbsp vegetable oil
salt, black pepper

Preheat oven to 375.

In a large pan, melt butter and add oil (the oil keeps the butter from burning).  Add vegetables with a pinch or two of salt and pepper. Sautee until tender.

In a large casserole dish combine all ingredients and and spread evenly.  Bake at 375 until bubbly and top is golden brown.

Enjoy!

Italian Sausage Sandwiches

I was so glad I decided to make these today because they are phenomenal!  You will likely have leftovers unless you split the recipe to 4. This recipe makes 2 large sandwiches or 4 smalls.


You will need:


-1 package Italian sausage (4 links)
-6 slices provolone cheese (8 if making small sandwiches)
-1 cup marinara (or spaghetti sauce)
-1 medium onion, halved and sliced
-1 medium green bell pepper, sliced same size as onions
-1 medium red bell pepper, sliced same size as onions
-3 large cloves garlic, minced
-1 loaf french bread*
-1/2 tsp salt
-1/4 tsp black pepper

Cut your bread into halves or quarters depending on your need and cut open.  Place 3 slices provolone on bottom half and set aside (the cheese will melt better if it comes to room temperature.

Turn a medium frying pan to medium heat and pour in 3 tbsp oil.  Dump in onions and peppers, sprinkle with salt and pepper and mix well, coating with oil. Sautee for approx 10 minutes, then cover pan and allow to cook down, stirring every couple of minutes for another 10 minutes. Add the garlic and mix in - the onions and pepper should be mostly soft by now.  Allow garlic to brown slightly, then remove from heat.

In a small sauce pan, heat your marinara over low.

In a separate pan, prepare your sausage according to package directions (you'll want to time it so they get done at the same time as your vegetables).  When done, cut in half and lay on top of cheese. Layer on your onions and peppers followed by half (or quarter) the marinara and top with your bread.

Be sure to have plenty of napkins as it can get a little messy.  But like Carl's Jr. says, "If it doesn't get all over the place, it doesn't belong in your face!"

ENJOY!


Sorry for the bad image. I'd already eaten half of it and wrapped the other half for later when I thought of this...

*I advise plain french bread with this - I used garlic-Parmesan french bread the first time and it was absolutely too salty.

Chicken Noodle Soup

Chicken noodle soup is one of the easiest and most comforting foods around.  I was always a big fan of any soup that was chicken flavored be it Campbell's, Chef Swagger, Maruchan - you name it.  While canned soup is a staple in many homes, I've grown to prefer a "from scratch" version done up in a slow-cooker because I can throw most of the stuff in and leave it to deal with later.  Making it from scratch allows me to control the veggie to chicken ratio as well as salt content.


You will need:


-2 32 oz. cartons low sodium chicken stock*
-1 cup water
-4 ribs celery, sliced
-2 cloves garlic, diced
-1/2 lb string beans, cleaned (stems and odd ends removed)
-1 can corn, drained and rinsed
-1 large carrot, peeled quartered and diced**
-1 medium onion, diced
-2 large sprigs (should have 4-5 stalks) thyme
-2 sage leaves
-1/4 lb spaghetti noodles***
-2 tbsp butter
-salt and pepper to taste
-fresh tomato, seeded and diced
-fresh grated Parmesan cheese
-sliced green onion
-Your choice of chicken - You can use canned chunk or breast meat but I prefer leg and thigh meat for a more rustic take and flavor.  Besides, its cheaper


Put your slow cooker on high and add your fresh veggies.  Tie your herbs together with kitchen twine and toss it into the slow cooker (tying them together saves you from having to fish out individual stalks). Cover and allow to cook until vegetable are tender (if you plan to have it on for 8hrs or more, put it on low).  If you are using fresh chicken, cook it through and allow to cool before dicing. Bring a large pot of water to a boil. In a medium frying pan, melt 2 butter on medium-high. Break up spaghetti into three pieces and add to pan.  Allow to cook until mostly browned and then add to boiling water. Cook till al dente, drain. Turn off slow cooker and remove your herb bundle. Add your diced chicken, corn and noodles and allow to heat through - about 10 - 15 minutes.  Serve hot sprinkled with tomato, green onion and Parmesan and a side of crusty bread.

Enjoy!


*It is entirely possible to use your own chicken stock, I just never have that much on hand.  Chicken stock is basically chicken soup with all the chunky parts left out. When I make it, its usually after I've just butchered a chicken. Take the chicken carcass and giblets, put them in a large pot with celery, carrot, onion, thyme, sage, salt and pepper.  Cover it with water, bring to a boil then reduce to simmer for about an hour to an hour and half.  Allow to cool slightly on the stove then strain into a container.  You can also make a lot of it before hand and freeze it in plastic containers so you have it available whenever.

**I use one carrot because I'm not a big fan of them.

***Browning the noodles brings out a nice nutty flavor.  If you don't want to use spaghetti you can always use just about any other noodle.  I've used alphabets, stars, bowtie, etc.  I also advise cooking the pasta outside of the soup because if you cook it in the soup, the starch will cause it to cloud and thicken a bit. Its also difficult to gauge when the noodles will be done when making in a slow-cooker.

OOOOOO Girl!

As many of you know, my job provides me with endless joy which is why I have to doodle all the time.  You know - to express it.  I usually end up giving the funny ones to my supervisor but decided to take a few home.  I know they aren't great copies because I can't be bothered to move the scanner and shit so we'll just have to make do with this for now.


The first is my absolute favorite line from RuPaul's Drag Race and I CANNOT WAIT until the ring tone comes out on the 30th.

The next is how I feel whenever people are asking me to play Draw Something.  I have a Blackberry and its only available for Android and iPhone.  No, I wont switch because I love my phone much more than I did my Android.

Bit harder to see but yeah.  In the 3rd panel, the Apple and Android are thinking "Draw! Draw! Draw!" and my poor Blackberry is feeling sad and left out.


I'm going to see if I can get copies of the other ones to share.


Until next time...






*blah blah blah no copyright infringement meant...blah blah blah please don't sue me.

Supermarket Shopping Rules

There are a few rules I am a stickler for when it comes to supermarkets:


1)Always enter and exit through the proper doorways (The ONLY time I break the first rule is when there are kids trying to sell me shit at the front door - then its a matter of survival and all doors are game).


2) Isles are like streets - stay on the right (feel free to jump lanes with your body but leave your cart where it is).


3) 20 items or less is a rule, not a suggestion.


4) The quickest way from point A to B is a straight line - do not walk diagonal across the parking lot. 


5) Always return your cart because you know how frustrated you get when someone left a cart in the parking spot you want. 




If we can all follow these simple rules, shopping would be so much less stressful.


Feel free to add your own in the comments section!

Chinese Enchiladas

I love pot stickers. I like to imagine everyone loves pot stickers because they're just fucking delicious.  If you don't like pot stickers then I suggest you take a moment to sort out your priorities.


I came up with this as a way to make a meal out of an appetizer without having to create each individual little pot sticker because honestly, who has that kind of patience when you're hungry?


For the filling you will need:


-1/2 - 1 lb ground pork sausage (depending on how many you're making)
-5 green onions, sliced
-3 cloves garlic, minced
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp sesame oil
-1 tsp soy sauce

For the wrapper you will need:*


- 2 cups flour
-1 cup water, brought to a simmer
-1 tsp salt

For the sauce you will need:


-1 cup soy sauce
-2 cloves garlic, minced
-1/4 - 1/3 cup brown sugar

In a bowl, combine all ingredients for the filling and mix well.  Cover with plastic wrap and set in fridge for up to an hour.

Pour flour into a large bowl and sprinkle with salt. Bring water just to a light boil and slowly pour into the flour, stirring to combine.  Form a ball (careful, it will be hot) in the bowl, cover with a towel and set aside.

In a small sauce pan combine sauce ingredients and bring to a boil. Reduce to simmer, stirring occasionally, for about 20 - 15 minutes or until sauce has thickened. Remove from heat.

Take out your meat mixture and let it come to room temperature.

Flour your counter/board/whatever.  Rip off a chunk of dough a little larger than a golf ball and roll it out to the size of a medium tortilla - be careful as it will be very delicate.  It doesn't need to be super thin, either. Place 2 tbsp or so of meat mixture in and brush edges with water.  Seal the edges together. If you notice any cracks, brush some water on and massage it til sealed. When you have used up all of your meat mixture, heat a large skillet to medium-high heat (electric stoves at about a 7ish) and place 4 - 5 of your "enchiladas" in the hot oil and brown for 3 - 5 minutes.  Take a quarter cup of water and pour into skillet and immediately cover with a lid.


Do not remove the lid until the water has boiled out.


Once its been boiled out, gently roll onto side and brown.  Brown each side and let rest 2-3 minutes on paper towels. Serve hot with warm sauce.  Goes great with fried rice!

ENJOY!


*Please note that I have never used wonton skins or anything like that when making these so I don't know how it will turn out.

Meatballs and Mushroom Sauce over Egg Noodles

I thought of this while I was at the grocery store one day.  In the freezer section they have those frozen dinners and one of them was "Swedish Meatball and Eggnoodle in a Sauce".  It sounded like it could be delicious - nevermind that they don't tell you what kind of sauce it is - but the image of it was just completely unappealing.  Later that night I set out to replicate the dish but with it actually tasting good.  This is what I came up with.


You will need:


-1 lb ground beef
-1 egg
-1/2 - 3/4 cup bread crumbs, plain or "italian"
-1 small onion, finely diced
-3 garlic cloves, finely diced
-1/2 cup grated Parmesan
-1/2 tsp salt
-1/4 tsp black pepper
-1/4 tsp red pepper flakes
-2 medium/large white mushrooms, chopped*
-2  packages mushroom gravy
-1/2 cup sour cream
-1 package egg noodles
-chopped green onion for garnish

-shredded Parmesan for garnish

Combine ground beef, egg, bread crumbs, salt, pepper, red pepper flakes, half your diced onions and half of your garlic.  If mixture is too wet, add additional bread crumbs.  Mix well and form into balls roughly the size of a golf ball. Pan fry until browned through, place on a sheet tray and set into a warm oven.

Prepare egg noodles according to package direction.

While the noodles are cooking, return the meatball pan to medium heat, add oil if necessary.  Sautee onion and chopped mushroom, adding the garlic the last minute or so so it doesn't burn. Pour in 2 cups water followed by gravy packets. Bring to a boil for 1 minute and reduce to simmer.  Once the noodles have been cooked, strain them and place them back in the boiling  pot.  Place meatballs in with noodles.  Add sour cream to your gravy and stir, allowing to cook til heated through.  Pour over egg noodles, mixing well to ensure its all coated.

Serve hot sprinkled with green onion and parmesan cheese.

ENJOY!


*If you want a thicker sauce, opt for 1 can of beef broth mixed with 1 can cream of mushroom soup instead of the gravy sauce.

Beef Chimichangas

These are delicious and spicy and super easy to make!  I always make some extras because they reheat well and are great the next day.

You will need:

-1 lb ground beef - I used 80/20 but you can always go for leaner if you wish.  This recipe also works well for ground chicken or turkey
-1/2 a yellow onion, diced
-2 Roma tomatoes, seeded and diced
-1 small can La Costena pickled jalapeno slices, diced*
-1/2 tsp salt
-1/4 tsp pepper
-cilantro
-2 - 4 tsp cumin (however much you really want)
-shredded cheese of your choice (I do a Jack/Monterey blend)
-large flour tortillas
-sour cream
-salsa verde


In a large tub, combine meat, peppers, salt, pepper and onion and let it rest for about an hour or so.  In a large skillet, brown the meat with the peppers and onion and drain off any excess fat.

Reheat skillet to medium - add 1 tbsp of oil if necessary.

Lay out a tortilla and put a small handful of cheese in the center, spoon in some of your meat, toss on a couple tomatoes and some fresh onion if you desire.  A few cilantro leaves give it some wonderful flavor. Top with more cheese.  Fold two of the ends over, they should overlap a bit as you don't want the filling coming out while frying, and then fold the other end and press to crease.  Lay seam side down in the hot pan and cook until golden brown.  Flip and brown the other side - it should stay closed - sprinkle with cheese and remove to a sheet tray in warm oven.

For the dipping sauce: mix 1 part sour cream with 1 part salsa verde.  Add salt and pepper to taste.

*I only recommend this kind because I have not looked for others.  I'm sure you could use fresh jalapenos but I prefer the taste of these.

Tips: Saving Money on Shaving

One of the most annoying things in the world to me is having to buy new razor blades. Its not the actually purchasing, its the price. For around $8 you get a new razor handle and 2 blades. If you want to purchase a new set of cartridges, you're looking at anywhere from $14 - $17 - approximately the cost of 2 whole new razors. Its disgustingly expensive.

I have, however, found a way around this. I like to use the Schick Quattro for women (SQ4W). A new razor is just over $7 and a new pack of 4 heads is around $12 (prices will obviously vary depending on the store you go to). On a recent trip to Wal*mart I found a pack of 4 "disposable" SQ4W for around $6. I dislike many disposables because they handle is plastic and often oddly shaped. Since I was trying to save money and didn't want to pay double that for the same amount of razors, I went ahead with my purchase. When I got home, I found that the razor heads are not, in fact, attached to handle like so many others are. I was able to place the heads in the empty cartridge, pop the handle off, and replace it with my original handle that fit perfectly (as one would assume it would).

The disposable razors - so far - have lasted just as long as their more expensive sister and I don't feel quite so guilty about throwing them away when the time comes.

Obviously you could just buy the razors and use them as is, as well. I find all those extra razors laying around under the sink annoying.

So there you have it. If you're looking to save money on razors, look for the disposable version of the ones you already have and look to see if the head detaches.

Broccoli Cheddar Soup

This is one of my favorite soups to get at a sandwich shop and imagine my surprise when I found out how easy it was to make at home! 


 You will need...

1 2 lb block Velveeta processed cheese, cubed (this should be done ahead of time as it is time consuming)

3 cartons low sodium chicken stock

1/2 medium white onion, finely diced

1 carrot, peeled and shredded

2 cloves garlic, minced

10 slices bacon, roughly chopped

2 small bags flash frozen broccoli florets

5 sprigs thyme

In a large soup pot brown bacon bits (should be chopped while raw). When bacon is cooked through and crisp, remove and drain grease. Place pot back over medium heat and put in 1 tbsp butter and 1 tbsp vegetable oil. Sautee onions, carrots and garlic until tender but not browned (you may want to throw the garlic in after the onion becomes translucent so it doesn't burn). Pour in 2 cartons of stock - bring to boil and reduce to simmer (BTBRTS! Thanks Chef Anne Burrell!). Tie thyme with kitchen twine and toss into soup. Let it simmer for about 20 minutes to let the flavor develop, remove the thyme and dump in the broccoli. Bring back to a boil, when broccoli is tender and cooked through (another 15-20 minutes or so) turn off burner and begin putting in handfuls of cheese, stirring constantly. Its important to be sure the burner is off as you do not want the cheese to curdle. Once all of the cheese is in, return burner to low and stir until cheese is fully integrated. If its too thick for your liking you can add addition stock warmed in a separate pan. Turn off heat and sprinkle in bacon, mix well and serve.

Another way to do this, if you prefer a smoother soup without the chunks of broccoli, is fish out the broccoli with a slotted spoon after its been cooked and blend it in a food processor or blender. Another option - if its available to you - is to blend it right in the pan with an immersion blender. This will still give you the delicious broccoli flavor without the chunk bitsy of it in your soup.

This goes great served in a sourdough bread bowl. I prefer to sprinkle some cheddar and 5 or so baguette croutons in the bottom of a bowl, ladle in the soup, sprinkle with more cheese and add a dollop of sour cream on top.

ENJOY!

Chicken Alfredo Lasgne Al Forno

This is a rich and delicious take on a standard lasagna!


You will need:

8 - 10 lasagna noodles

15 oz tub of ricotta

2 packets dry alfredo, prepared according to package directions but adding an additional 1/2 cup of milk (sauce may be a tiny bit thin)

4 boneless/skinless chicken breasts, cooked and shredded

5 slices bacon, cooked and chopped

1 bunch baby spinach

2 cup bag shredded mozz

2 eggs

salt

pepper

paprika

2 cloves garlic

8x11 baking dish

Preheat oven to 400.

Bring 1.5 quarts water to a boil. Place 8 lasagna noodles in baking dish and pour water over - set aside.

In a bowl combine entire contents of ricotta package, 2 eggs, baby spinach leaves, a pinch or 2 of salt, a few grinds of black pepper, 1 tsp paprika. Grate in garlic cloves and mix well.

The noodles should be softened a bit at this point so you can empty the water and lay them out separately. Spoon a 1/4 c. alfredo sauce into bottom of casserole dish, layer 4 - 5 noodles (depending on your dish) followed by half the remaining alfredo mix, half the ricotta mix, half the chicken and bacon, and half the bag of cheese. Layer the noodles, followed by the remaining parts of each in the same pattern.

Cover with foil and bake for 40 mins - remove foil and bake additional 15 or until cheese on top is golden and bubbly. Allow to rest 15 mins to set, then cut and serve.

Chicken Tortilla Soup

2 boneless/skinless chicken breasts, cooked and cubed

2 cartons low sodium chicken stock

1/2 cup red enchilada sauce

1 can corn

1 can black beans

1 oz can diced green chiles

1 small white onion, diced

4 cloves garlic, minced

salt and pepper to taste

1-2 tsp cumin

1 bag shredded nacho blend cheese

tortilla chips

avocado

lime

sour cream

In a slow cooker combine stock, enchilada sauce, onion, chiles, garlic and cumin. Place slow cooker on high and cover for 4 - 5 hours (if leaving on for longer like while at work, change to low setting) - do not uncover until it has at least come to a boil.

Drain and rinse corn and beans and add to slow cooker with cubed chicken to heat through.

When ready to serve, place some tortilla chip around bowl and ladle soup in. Top with a small handful of cheese (or however much you want - I love lots of cheese), a dollop of sour cream and avocado slices. Squeeze a wedge of lime over to get the juices in and discard rind and pulp.

ENJOY!