Thursday, April 4, 2013

Favorite Recipes


I've been on a big cooking kick lately thanks to Pinterest! Every Sunday I go through my recipes board on there, pick 2-3 new recipes to try and I've been doing great following through with cooking them all. Some of you arent on Pinterest so I thought I'd share here some of our absolute favorites that will go on our "cook frequently" list! Even the girls loved these and for Rylie, that's saying a lot!
And if you are on Pinterest, you can follow me here: http://pinterest.com/ashmccrary/
Enjoy!




Alfredo Chicken Broccoli Casserole
(source)

1 pound box of shell pasta ( I use a little over half a box)

1 1/2 – 2 pounds bone-in skin on chicken breast ( chicken or even turkey works great)

1 – 14 ounce bag frozen broccoli florets

1 – 16 ounce jar alfredo sauce

1  - 8 ounce block of sharp cheddar cheese, grated(I’ve used colby jack too)

salt, pepper and olive oil for roasting chicken

lemon pepper or Mrs. Dash

Pre-heat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.
Cook pasta according to package and drain.
Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. Cook for 4-5 minutes– they don’t have to be completely cooked through.
Get a large bowl out and put pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with cooking spray and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes.




Pesto Chicken and Creamy Rice


4 chicken breasts
3/4 cup long grain rice (not instant)
1 cup milk (I used 1%)
1 can cream of chicken soup
1/4 tsp pepper
1 1/2 tsp garlic powder, divided
2 Tbsp pesto
1/4 shredded parmesan cheese

Preheat oven to 375.In a 9x9-inch pan, combine soup, rice, milk, pepper and 1/2 tsp garlic powder.  Place chicken on top of rice.  Sprinkle with 1 tsp of garlic powder and spread pesto on chicken.  Top chicken with parmesan cheese.Cover dish with foil.  Bake for 45 minutes. 



Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese


1. Brown beef and onion in a large skillet on medium-high.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices except the red pepper.  Bring to a boil, reduce heat low and simmer 5 minutes.  Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.  
3. Bake at 350 degrees for 15 minutes or until heated through.  Let stand 5 minutes before serving.





Crockpot Ranch Pork Chops

{I honestly just make the pork chops in this recipe. I do my own mashed potatoes}

6 pork chops 
1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic
1- 1 1/2 Cups warm skim milk 
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. 
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Parmesan Tilapia

2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce

 Preheat oven to 350 degrees.
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.Do not stack fillets.Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.Spread with cheese mixture and bake until golden brown, about 5 minutes.Baking time will depend on the thickness of the fish you use.Watch fish closely so that it does not overcook.
Makes 4 servings.
 Note: This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.





Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.
8-10 servings





Twice Baked Potato Casserole

 5 lb russet potatoes
10 sli bacon
8 oz cream cheese, room temperature
0.5 c unsalted butter, melted
1 c sour cream
 0.25 c chives, minced
 2.5 c cheddar cheese, grated
2 t kosher salt
0.5 t pepper

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately. Serves 10.




2 comments:

~Shelly~ said...

OOOOO yummy u know I love me some good food! I want to try all of them (except the fish lol)! Don't u just love Pinterest!!!?

EMonaghan said...

We love the crockpot pork chops and Parmesan tilapia too! I have the chicken and wild rice pinned, but have yet to try it!