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!

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.

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.