Chicken Poppy Seed Salad

This recipe came from The Sisters Cafe. It's a perfect salad for a baby shower, a luncheon, or if you need to bring a salad to a party. It was so yummy! The dressing is pretty sweet so if you're serving it as a main dish, I would suggest serving it with something salty to balance out the sweetness. You need to plan ahead with this salad to marinate the chicken overnight; however, I didn't have time and I marinated the chicken for a few hours. It was still pretty tasty but I'm sure it would've been better if it had marinated longer. Enjoy!


Printable Recipe


Chicken Poppy Seed Salad
adapted from The Sisters Cafe


5 oz spinach
1 head romaine lettuce
1 lb grilled chicken, sliced (*marinated overnight in Lemon Grilled Chicken marinade)
1/2 cup red onion, thinly sliced
1 package pre-cooked bacon, crispy and crumbled
1 cup shredded mozzarella
2/3 cup toasted almonds


*Lemon Grilled Chicken marinade:
juice of 1 lemon (3 Tbsp juice)
3 Tbsp oil
2 cloves minced garlic
1 tsp salt
1/4 tsp oregano


Dressing: (makes a lot of dressing) 
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tbsp onion, chopped
2 cups canola oil
3 Tbsp poppy seeds


For the dressing combine the first 5 ingredients and mix in a blender. Slowly add oil. Mix until smooth. Stir in poppy seeds. For the salad combine spinach, lettuce, chicken, onion, bacon, mozzarella, and almonds. Toss with dressing. 


Makes about 6 main dish portions

Oriental Chicken Bake

Like I've said before, I'm not a huge fan of casseroles. I love this one. It's so easy and it's so good! My favorite thing about it is the crispy fried onions on top. Yum!


Printable Recipe


Oriental Chicken Bake
2 cups cooked shredded chicken
2 cups cooked rice
16 oz package frozen stir-fry vegetables, thawed
2 green onions, sliced
1 can cream of celery soup
1/3 cup water
2 Tbsp soy sauce
6 oz container french fried onions


Mix together soup, water, and soy sauce. In a 9x13 baking dish, mix together chicken, rice, vegetables, green onions, and soup mixture. Bake at 350 for 25 minutes. Sprinkle fried onions on top and bake for an additional 5 minutes until onions are golden. 


Serves 6

Penne Gorgonzola Chicken

Like bleu cheese, I think gorgonzola is an acquired taste. You either love it or hate it. I love it! I saw this recipe on My Kitchen Cafe and I knew I had to try it. It was so good! Anything made with butter, cream, and cheese has to be good, right? It definitely isn't the healthiest meal but I think it's okay to indulge every once in a while.  


Printable Recipe


Penne Gorgonzola Chicken
adapted from My Kitchen Cafe


1 lb boneless skinless chicken breasts
1 lb penne pasta
1/2 cup butter
1 pt. heavy cream
4 oz. crumbled gorgonzola cheese
1/4 cup parmesan cheese
1/2 tsp. nutmeg


Season chicken with salt and pepper and grill. Set aside and keep warm while pasta is cooking. Cook pasta according to directions on package. While pasta cooks make sauce. Melt butter and heat to boiling. Stirring constantly, simmer for one minute. Slowly add cream and heat to a low boil. Stirring constantly, boil for 3 minutes. Reduce heat and add gorgonzola, parmesan, and nutmeg. Stir until melted. Serve over noodles and top with chicken. 


Serves 6

Lasagna

The sauce I use for lasagna is the same sauce I use for spaghetti casserole. It makes a lot of sauce so I just use half of it and freeze the rest. It's nice to only make sauce once and be able to use it in two different meals. You could also use this sauce for spaghetti, stuffed shells, or manicotti.


Printable Recipe


Lasagna
1 package lasagna noodles
16 oz cottage cheese
3 cups mozzarella cheese
spaghetti sauce (I use 1/2 of recipe and freeze the rest)


Cook lasagna according to package directions. Place a small amount of sauce on the bottom of a 9x13 baking dish. Top with lasagna noodles, 1/3 of the cottage cheese, spaghetti sauce, and cheese. Place more lasagna noodles on top. Repeat until you have four layers of noodles. Top with remaining sauce and cheese. Bake at 350 for 35-45 minutes. For the last 5 minutes, place under broiler to brown cheese.


Spaghetti Sauce:
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-3 cloves garlic, minced
2 cups beef broth
1 (14.5 oz.) can diced tomatoes, undrained
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 1/2 tsp basil
1 1/2 tsp oregano
1 cup sliced mushrooms
1 can sliced olives
2 Tbsp sugar


Brown ground beef with onion, green pepper, and garlic; drain. Add beef broth and bring to a boil; reduce heat. Add tomatoes, tomato paste, tomato sauce, and seasonings. Bring to a boil and reduce heat. Add mushrooms, olives, and sugar. Simmer for 20 minutes.

Rolo Cookies

I think chocolate and caramel is the best flavor combination. I love Rolos so I knew I would love these cookies. I got this recipe from Beckey's Recipe Box.


Printable Recipe


Rolo Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
3/4 cup cocoa
2 1/2 cups flour
Rolos candy, unwrapped
additional sugar to roll the cookies in


Cream together butter, sugars, and eggs. Add baking soda, vanilla, cocoa, and flour. Mix well. Wrap dough around Rolos. Roll in sugar and place on ungreased baking sheet. Bake at 350 for 8-9 minutes. 

Taco Salad

I love the taco bowl in this recipe. It's baked so it's a lot healthier than a fried taco bowl but it still has the same crispiness. I love taco salads and this one is delicious!


Printable Recipe


Taco Salad
6 large flour tortillas
1 lb ground beef
1 can black beans, rinsed and drained
2/3 cup salsa plus more for serving
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
1/4 cup chopped cilantro
2 tomatoes, chopped
2 avocados, chopped
shredded cheese
ranch dressing 


Preheat oven to 425. Shape aluminum foil into 4-inch balls. On a baking sheet, place tortillas on aluminum foil balls so they drape over the sides. Spray with cooking spray. Bake for 8-10 minutes until crispy and golden. Brown ground beef and drain. Add salsa, black beans, chili powder, garlic powder, and cumin. Simmer for about 15 minutes. Combine iceberg, romaine, and cilantro. Place meat mixture in taco bowls. Top with lettuce, tomatoes, avocados, and cheese. Serve with ranch dressing and salsa. 


Serves 6

Orange Cream Layered Dessert

I love making desserts but lately it's been so hot that I don't want to bake anything. This dessert is perfect on a hot summer day. It's very refreshing. It tastes just like a creamsicle. 

Printable Recipe

Orange Cream Layered Dessert

adapted from Kraft Food and Family

2 cups orange sherbet, softened

1 (8 oz) package cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup orange juice

1 container (8 oz) cool whip, thawed

Line a 9x5 loaf pan with foil. Spread sherbet onto the bottom of the pan. Freeze 10 minutes. In a large bowl, beat cream cheese until creamy. Gradually add condensed milk and juice until well blended. Gently stir in cool whip. Pour over sherbet in the pan. Freeze for 3 hours. When ready to serve, invert pan onto plate and remove foil. 

serves 10

Delicious Mashed Potatoes

I love mashed potatoes but I don't make it enough. I'm always trying to figure out ways to make them without gravy. I actually came up with this on my own. I always have to have a recipe to make anything so I was proud of myself for coming up with this. These potatoes were so good!


Printable Recipe


Delicious Mashed Potatoes
6 potatoes, peeled and cut into cubes
1/2 cup sour cream
1/2 cup milk
1/2 cup cheddar cheese
2 Tbsp butter
1 tsp dried chives or 1 Tbsp fresh chives
1 tsp dried parsley or 1 Tbsp fresh parsley
1/2 tsp garlic powder
1 tsp pepper
1 1/2 tsp salt


Boil potatoes until very tender; drain. Combine potatoes with sour cream, milk, cheese, and butter. Beat until cheese and butter are melted. Add spices. Mix well. 


Serves 6

Glazed Meatloaf

I love meatloaf! It's one of those dishes that you either love or hate. I never liked it growing up but I don't think I ever really had it. It just sounded gross...MEATLOAF!!! Seriously, the name isn't very appealing. I finally tried it after I got married. My husband can make a killer meatloaf. I love it now. I found this recipe on My Kitchen Cafe. It is very good and it is so moist. 


Printable Recipe


Glazed Meatloaf
adapted from My Kitchen Cafe


Meatloaf:
1/2 cup onion, finely chopped
2 cloves of garlic, minced
2/3 cup crushed saltine crackers, about 17
1/3 cup milk (not skim)
1 lb ground beef
1 lb ground pork or turkey
2 large eggs plus 1 large yolk
2 tsp dijon
2 tsp worcestershire sauce
1/2 tsp thyme
1/3 cup fresh parsley or 2 Tbsp dried parsley
1 tsp salt
3/4 tsp pepper


Glaze:
1 cup ketchup
1/4 cup brown sugar
2 1/2 Tbsp cider vinegar
1/2 tsp tobasco sauce


Combine ingredients for glaze. Whisk together until sugar dissolves. Reserve 1/4 cup. Set glaze aside.


Line a baking sheet with foil and spray with cooking spray. Move the oven rack to the upper position. Turn on the broiler. 


Heat olive oil in a skillet. Add onion and cook until golden, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Set aside.


Process saltines until smooth. In a large bowl, combine cracker crumbs and meat. Add onions, milk, eggs, dijon, worcestershire, thyme, parsley, salt, and pepper. Mix well. Place meat on a baking sheet and shape into a 9x5 loaf.


Broil until browned, about 5 minutes. Brush 2 Tbsp of the reserved glaze on the top and sides. Return to oven and broil for another 2 minutes. Remove from oven and brush remaining reserved glaze on the top and sides. 


Move the oven rack to the middle position and change the oven temperature to 350. Return meatloaf to oven and bake for 40-45 minutes until cooked through. Remove from oven and place tent foil on meatloaf. Let rest for 10-20 minutes.


While meat is resting cook the glaze over medium heat until thick, about 5 minutes. Serve with meatloaf. 


Serves 6

Chile Verde

This is my absolute favorite dish ever!!! My dad got this recipe from a lady he worked with when I was still in high school. I still remember the first time he ever made it. It was so spicy we could barely eat it. But it was so flavorful that we couldn't stop. I've made it enough times that I've figured out how to have the perfect amount of heat; although when I made it last night I could've added another pepper. This dish is very authentic. Try it! You won't be disappointed. 

Printable Recipe

Chile Verde 

5-6 anaheim peppers, roasted, peeled, and diced

1 jalapeno, diced (optional)

2 lbs pork cut into cubes (I use pork chops)

3 Tbsp flour

3 cloves minced garlic

1 cup water

1 can diced tomatoes, drained

1 tsp garlic salt

1/2 tsp cumin

shredded cheese

flour tortillas

To roast peppers you can either broil them in the oven or cook them on the grill. I grilled them for about 10 minutes on each side until they are charred. They will look like this... 

After they have cooled the skin should peel right off. Then they will look like this...

Heat olive oil in a large skillet. Add pork, garlic, and flour. Cook until lightly browned. Add water and peppers. (Every pepper is different so I taste them before I add them. You can always add more heat but you can't take it out.) Simmer for about 20 minutes. Add tomatoes, garlic salt, and cumin. Simmer for another 10 minutes. Serve in flour tortillas. 

Serves 6

Sour Cream Enchiladas

I love enchiladas! I love making them and I love eating them! I have quite a few different enchilada recipes and they're all very different. This is the only one I have posted so far that is made with ground beef. It's so good!


Printable Recipe


Sour Cream Enchiladas
1 lb ground beef
1 (16 oz) can refried beans
1 (10 oz) can enchilada sauce
1 (10.5 oz) can cream of chicken soup
1 (4 oz) can diced green chilies
1 (4 oz) can sliced olives
16 oz sour cream
1 1/2 cups shredded cheese
12 flour tortillas


Brown ground beef and drain. Add refried beans and enchilada sauce. In a separate bowl, mix soup, green chilies, olives, and sour cream. Spoon a line of meat on each tortilla. Spoon a line of sauce on top of the meat. Roll up and place in a 9x13 and an 8x8 baking dish. Pour remaining sauce over the enchiladas. Sprinkle with cheese. Cover and bake at 350 for 30 minutes.


Serves 6-8

Chicken Divan

Printable Recipe


Chicken Divan
2 cups shredded cooked chicken
1 package frozen broccoli, thawed or 1 head of fresh broccoli
1 can cream of chicken soup
1/2 cup mayonnaise
1/4 tsp curry powder
1/2 cup shredded cheese
small package of slivered almonds
paprika


If you're using fresh broccoli, cook until partially done. Place chicken and broccoli in a 9x13 baking dish. Mix together soup, mayonnaise, and curry. Pour over chicken and broccoli. Mix well. Top with shredded cheese and almonds. Sprinkle with paprika. Bake at 350 for 30-40 minutes until heated through. 


Serves 6