Buffalo Chicken Quesadillas

It has been ages since I last posted!  Sorry for the unexplained absence, but in February we got a BIG surprise that I was pregnant.  Pretty much the next day morning sickness set in and stayed there for four solid months!  I've gotten fairly sick with all my pregnancies, but this one was a doosey.  I pretty much couldn't do anything, our family was in full survival mode.  If it wasn't for our family and friends we would have had cold cereal for every meal.  But we got blessed and folks brought us a lot of dinners.  This however meant I did very little cooking, and what I did do was super basic.  But I am now feeling better, as in I'm done throwing up every day.  Just the aching feet,back, and legs and basic uncomfortableness to deal with now.  But I am cooking again, which makes my family very happy.  And the most important thing is our baby is healthy.  I'm five months along and we are having another girl!  Its a house overran by ladies here.  My hubby and son will just have to sick together and take hikes when things get to be too much ;)

These buffalo chicken quesadillas are one of the few new things I've tried over the last five months.  I saw a recipe for BBQ chicken quesadillas, and I thought, "Those sound good but  buffalo chicken would be better!"  So I gave it a whirl and I can't believe I've never thought of this before.  They are super easy and so, so tasty.  Serve 'em up with some ranch for dipping and you'll be a happy camper.  Here's the DL...

Ingredients
1/4 cup butter, melted
1/4 cup Franks hot sauce
2 teaspoons vinegar
2 cups chopped cooked chicken
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup blue cheese crumbles
butter for grilling
6 flour tortillas

Directions
Preheat oven to 300 degrees.
Whisk together the melted butter, Franks hot sauce and vinegar.  And mixture to chicken and stir to coat.
Heat a skillet over medium heat.  Throw in a little butter and lay down a tortilla.
On half of the tortilla spread a sixth of the chicken, shredded cheese, and blue cheese.  Put a lid on until cheese is melted and tortilla is browned.
Gently fold over the side of the tortilla with nothing on it to make a half circle.
Set quesadilla in the oven on a cookie sheet and repeat with remaining tortillas.
Serve warm with a side of ranch and enjoy!

*You can add other ingredients like chopped green onions, bacon, parseley, or whatever else goes good with buffalo chicken in your mind.

Green Enchilada Casserole

This is my go to dish if I need to pull off dinner in an instant.  It's quick and easy, super yummy, and makes for great left overs.  Everyone in the family likes it and cleans their plates when I serve it up.  I think I might even make it tonight.  (My recipe calls for a lot of canned items, that's because  what I like about this casserole is how quickly I can pull it together.  However, you could definitely substitute canned items for homemade if you have the time.)  You've got to give it a try!  Here's the DL...

Ingredients
2 Tablespoons butter
1/2 onion, diced
4 cups chopped cooked chicken
1 can (10 oz) green enchilada sauce
1 can (10.75 oz) cream of chicken soup
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon cumin
9 corn tortillas
2 cups grated Montery Jack cheese
2 cups gated Cheddar cheese (or instead of both cheese, 4 cups Mexican cheese blend)
Directions
Preheat oven to 350 degrees.
In saucepan over medium heat melt butter.  Add onion and cook for 8 minutes, or until translucent.  Set aside.
Fill a medium size bowl with water.  Emmerse tortillas into the water.  Set aside.
Mix the two cheeses together.  Set aside.
In a medium bowl mix enchilada sauce, cream of chicken soup, green chilies, sour cream, garlic, and cumin.  Reserve 1 cup, set aside.
Add chicken and onion to the remaining sour cream mixture.
Spray the bottom of a 9 inch by 13 inch baking dish.  Spread the cup of reserved sour cream mixture evenly in baking dish.

Place three tortillas down, you can tear them apart to fit, but try not to overlap them.  Evenly spread a third of the chicken mixture on top.  Sprinkle on 1 cup of the cheese blend.  Repeat the tortilla, chicken, and cheese layers 2 more times.   Sprinkle remaining cup of cheese on top.

Bake for 30 to 45 minutes, or until bubbly.  Serve in squares and enjoy!  (serves 6-8)

My Favorite Chicken Salad

As summer very slowly slips away here (we've had 40 days of no rain and 80 degree days, very unusual for a Montana September) I've become acutely aware that making quick and cool summer recipes will come to a halt.  So I thought in honor of summer I would do one more summer type recipe to close it all out and usher in soup and meat season; otherwise known as "fall".  Here it is, my chicken salad.  I actually eat this all year long, but it becomes much more of a standard in the hot months.  It's so easy to make, it's fresh and flavorful,  it's healthy, and you can make a big batch of it and have it all week long.  To make it really easy on myself sometimes I'll use a whole rotisserie chicken, so good and quick.  (Then you can make stock from the carcass and freeze it for fall time soups.)  Here's the DL...
Ingredients
3 cups chopped cooked chicken
2-3 celery stalks, sliced
3/4 cup  (sliced lengthwise) red grapes
1 tablespoon chopped fresh parsley
1/2 cup mayo
1/4 cup sour cream
pinch of garlic powder
salt and pepper to taste
Directions
In medium bowl mix all ingredients except chicken until well incorporated.  And chicken and stir to coat.  If needed add more mayo.  Refrigerate for 1 hour.  Spoon onto sliced croissants, sandwich bread, or flour tortillas.  Enjoy!  {makes 6-8 servings}

Chicken and Roasted Broccoli Pasta Bake

This dish is a winner in our house.  Everyone loves it and they don't realize that it's good for them.  I love recipes like that!  It's always nice to remember that healthy food can taste good too.  This dish is easy to pull together and you could even make it ahead of time and bake it later if you needed to.  Use whole wheat pasta to bump up the health factor  Here's the skinny...
Ingredients
4 Tablespoons olive oil
4 Tablespoons flour
4 garlic cloves, minced
2 cups chicken stock
1 cup milk
6 ounces Greek yogurt
2 1/4 cups grated parmesan cheese
1/4 cup grated mozzarella cheese
pinch of nutmeg
salt to taste
2 1/2 cups cooked chicken, cubed
2 cups roasted broccoli
16 ounces Rotini pasta
Directions
Preheat oven to 375 degrees.
Boil Rotini pasta according to package directions until al dente.  To roast broccoli: heat oven to 425 degrees.  Spread broccoli out on baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 8-10 minutes, or until broccoli is tender and ends begin to brown.
In sauce pan over medium heat mix olive oil and garlic cloves.  Cook until garlic begins to sizzle.  Whisk in flour and cook for one minute, whisking constantly.  Stir in Chicken stock and milk, heat up stirring occasionally until mixture has thickened a little and is warm throughout.  Whisk in Greek yogurt.  Slowly whisk in 2 cups of the Parmesan cheese until it is melted.  Add nutmeg and salt to taste (be sure not to under salt).
Pour cheese sauce over noodles and toss to coat.  Gently stir in chicken and broccoli. Place into baking dish.  Sprinkle remaining Parmesan and mozzarella cheese on top.  Bake for 15-20 minutes, or until cheese is completely melted.  Enjoy!  {serves 6-8}

You might also like...

Cheesy Chicken, Artichoke, & Spinach Bake

Fettuccine Alfredo

Pasta Chicken Salad

This is a great way to make chicken salad go a long way for a little change.  I love chicken salad, but it does go fast and chicken isn't always cheap.  But with a few minor adjustments and adding pasta you can make a little chicken salad feed your whole family.  Here's the DL...
Ingredients
1/3 cup milk
1/3 cup mayonnaise
1/8 cup sour cream
3 Tablespoons sugar
1 Tablespoon white vinegar
3 Tablespoons fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon mustard
16 ounces pasta (I used Ziti)
2 cups diced cooked chicken
3/4 cup dried cranberries
1/2 cup diced celery
1/2 cup chopped walnuts
Directions
Cook pasta according to box directions.  Rinse cooked pasta with cold water.
Meanwhile, in medium bowl whisk together milk, mayonnaise, sour cream, sugar, vinegar, parsley, salt, celery salt, pepper, and mustard.  Pour dressing over pasta and stir to coat pasta.
Add chicken, cranberries, celery and walnuts.  Gently mix together.  Serve and enjoy!
*cover and refrigerate if not serving immediately.

Buffalo Chicken Wontons... Two Ways

As you know I'm totally head over heels in love with buffalo chicken and all it's various forms.  I heard about the idea of buffalo chicken wontons and knew I had to try it.  Buffalo chicken in fried dough, there was no question that I would like it!  So I experimented with filling and frying and baking.  I came up with two simple methods, and both are stinkin' tasty.  This makes a great appetizer that isn't overused.  Here's the DL...
Filling Ingredients
8 ounces cream cheese, softened
2 cups chopped cooked chicken
4-5 Tablespoons buffalo sauce (adjust to your taste preference)
1/4 cup ranch dressing
1Tablespoon chopped green onions

Buffalo Chicken Wontons with Spicy Blue Cheese Dip

Traditionally made wontons with a major twist on the filling.  

Ingredients
Filling from above
canola oil for frying
wonton wrappers

Directions
Fill saucepan or deep frying pan with about two inches of oil.  Heat over medium heat.
Meanwhile lay out a couple wonton wrappers (make sure other wrappers are covered until you are ready to use them so they don't dry out).  Place 1 teaspoon of filling in the middle of the wrapper.  Brush two edges of the wrapper with water and fold the dry corner over to meet with the moist corner.  Press edges together to create a seal.  Set aside and continue with remaining wonton wrappers.

Place a couple wontons at a time into hot oil.  Cook until each side is light brown, about 1-2 minutes per side.  Set on paper towel to drain.  Let cool for 5 minutes.  Serve with Spicy Blue Cheese Dip.  Enjoy! (makes 40-50 wontons)

Spicy Blue Cheese Dip
Ingredients
1/3 cup blue cheese salad dressing
1-2 Tablespoon buffalo sauce
1 teaspoon fresh chopped parsley
Directions
Mix all ingredients together and enjoy.

Buffalo Chick Cups

Baked not fried these puppies are a little healthier.  These bite size snacks are tasty and easy to pull off.

Ingredients 
Filling from above
wonton wrappers
1/2 cup shredded cheddar cheese
1/8 cup chopped green onions or chives
Directions
Preheat oven to 350 degrees.  Grease a mini muffin tin with non-stick spray.

Line each muffin cup with a wonton wrapper by gently pressing it into the tin and folding over where needed to create the "cup".  Lightly spray the top of the wonton cups with non-stick spray.  Bake for 5 minutes.  

Remove from oven and  place about a tablespoon of filling into each cup.  Top with a pinch of the cheese.  Return to oven and continue to bake for another 5 minutes or until cheese is melted.  

Top with green onions for garnish and let sit for a couple minutes before serving.  Enjoy!  (makes about 30 cups)

Green Chili Enchilada Stacks

Things have been a little quiet around here.  I didn't have internet for almost a week, long story.  Thus, blogging wasn't accomplished.  But now I'm back online and have a stack of recipes to share with you.  Speaking of stacks (sweet segue), may I introduce to you these amazing Green Chili Enchilada Stacks.  These are a great quick dinner and they are super duper yummy.  There is minimal work involved and they will fill you up.  If you make shredded chicken ahead of time and freeze it then these puppies are even faster.  This is a great twist on an old classic and takes less time to pull off.  Here's the skinny...
Ingredients
12 corn tortillas
canola oil for frying
1 1/2 cups cooked shredded chicken
2 1/2 cups shredded Mexican cheese blend
1 onion, diced
2 garlic cloves, diced
2 Tablespoons butter
1 can (4 oz.) diced green chilies
1 can (10 oz.) green enchilada sauce
sour cream (for topping)
salsa (for topping)
Directions
Preheat oven to 350 degrees.
Put about a half inch oil in a small frying pan and heat on medium.  Once oil is hot flash fry the tortillas, about 2 seconds on each side (you want them to get soft, not crispy).  Place on paper towel to drain.  Set aside.
In frying pan over medium heat melt butter.  Add onion and garlic & cook for about 10 minutes, until onion is soft.  Turn off heat and mix in chicken.

Place tortillas on a baking sheet.  Top with a little bit of chicken mixture and plenty of cheese.  Remember you will be stacking these so do over do it on the toppings.  Place in oven for about 5 minutes, or until cheese is totally melted.
Meanwhile in small saucepan over medium-low heat mix together the green chilies and enchilada sauce.  Cook until heated through.

On a plate stack three of the chicken and cheese top tortillas.  Cover with green chili sauce to your liking.  Top with sour cream and salsa.  Serve immediately.  Enjoy!

Cheddar Oven Fried Chicken with Cheesy Herb Sauce

I saw this recipe for cheddar fried chicken and thought it sounded heavenly.  So I took the idea and ran with it. And let me tell you, it done turned out real good.  What's nice about this recipe, besides the fact that it incorporates so much cheese, is that you don't have to fry the chicken in oil.  Yet, it comes out crispy and delicious.  And the cheesy herb sauce... well, you know how I feel about cheese sauce.  This meal is easy and quick to whip up.  Perfect for a quick dinner.  Here's the DL...
Ingredients
8 chicken tenders, or 4 breast cut in half
1 cup buttermilk
2 cups shredded cheddar cheese
2 cups crushed Ritz crackers
Directions
Preheat oven to 400 degrees.
Put chicken in  a bowl and pour buttermilk over the top, set aside.
Grease a 9"x13" baking dish.  (You can use butter or non-stick spray depending on how skinny you feel that day ;)
Put your cheese and cracker crumbs in separate shallow bowls.  Take a piece of chicken out of the milk bath and put it into the cheese.  Using your fingers press cheese into chicken until it is coated.

Then put cheese covered chicken into the cracker crumbs and coat well.  Place in the prepared baking dish. Do this with the remaining chicken.  Cover with tin foil and bake for thirty minutes.  Remove foil and bake an additional 10 minutes or until edges are brown and crispy.  Serve with cheesy herb sauce on top.

While chicken is baking make your Cheesy Herb Sauce:
Ingredients
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups warm milk
1/8 cup grated Parmesan cheese
3/4 cup shredded cheddar cheese
1 Tablespoon goat cheese
1 chicken bullion (or enough for 1 cup of broth)
2 teaspoons parsley
Directions
Melt butter in small saucepan over medium-low heat.  Whisking constantly add flour & cook for about 1 minute or until bubbly & brown (make sure you cook it to this point to get all the flour taste out).  Add milk, gently whisking until mixture gets thick.  Add the chicken bullion and whisk until it is incorporated.  Whisking constantly add the goat cheese until melted.  Then slowly add the Parmesan, cheddar cheeses.  Stir until cheese is completely melted.  Add salt to taste (if it doesn't taste right you probably haven't added enough salt) and parsley.  Serve over Cheddar Oven Fried Chicken.

Cheesy Chicken, Artichoke, & Spinach Bake

This is the perfect flavorful dish for a warm Spring day.  It is a cinch to make and takes no time at all.  I like to make it early in the day & refrigerate it until dinner time.  Then all I've got to do is pop it in the oven, slice up some bread, get some yummy tomatoes and fresh fruit and dinner is good to go.  This dish is delicious and cheesy, but is also packed with protein and vitamins from the chicken, spinach, and artichokes.  Make it with whole wheat pasta for an even healthier dish.  Here's the DL...

Ingredients
14 ounces penne pasta
2 tablespoons butter
1/2 medium onion, diced
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup sour cream
1/4 cup half & half
3/4 cup shredded Parmesan cheese
10 ounces package of frozen spinach (thawed, squeeze out extra moisture), or 2 cups chopped fresh spinach
1 1/4 cup shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 can artichoke hearts (13.5 ounces), roughly chopped
3 cups chopped cooked chicken

Directions
Preheat oven to 425 degrees.  Grease a 9 x 13 inch baking dish.
Cook pasta to al dente.  Rinse with cold water and set aside.
While pasta is cooking, over medium heat melt butter in medium size pan.  Add onion and cook for 8 minutes.  Add the garlic and continue cooking for 2 minutes.  Add cream cheese and stir until it is melted in and incorporated.  Reduce heat to low, and add sour cream, half & half, Parmesan cheese,  3/4 cup of the mozzarella, spinach, salt, and pepper.  Stir until everything is incorporated and a thick sauce forms.
In a large bowl combine the artichoke hearts and the chicken.  Pour the sauce over top and gently stir until everything is coated.  Transfer to the prepared baking dish.  Top with remaining mozzarella cheese.  Bake for 15-20 minutes or until bubbly and brown on top.  Enjoy!

Angel Chicken

I love rich and delicious dishes, and this one fits the bill.  I discovered Angel Chicken a while back and quickly fell in love with it.  The mushroom sauce is so creamy and deep.  My favorite part is that it cooks all day in the crock pot.  So the chicken is tender and drenched in flavor.  Plus, come dinner time, all I have to do is steam some rice and make some steamed veggies or salad.  You've got to try this chicken!  Here's the skinny...
Ingredients
1 1/2 cups white mushrooms, sliced
2 cups baby portabella mushrooms, sliced
3 chicken breast cut in half
1/4 cup butter
1/2 medium onion, diced
8 ounces cream cheese, softened
1 cup half & half
1/2 cup dry white wine
1 cup milk
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/8 cup chopped chives (plus extra for garnish)
Directions
Combine mushrooms in slow cooker, spread out evenly.  Place chicken breast on top in single layer.
In medium saucepan melt butter.  Add onions and cook for 4 minutes.  Add cream cheese and stir until it has melted through.  Stir in half & half, white wine, milk, parsley, thyme, oregano, garlic powder, salt, pepper, parmesan cheese, and chives.  Whisk until sauce begins to thicken.  Pour sauce over chicken and mushrooms.
Cover and cook on low heat setting for 4 to 5 hours.
Serve over steamed rice (I like to use a mixture of brown and white rice, it looks pretty) and sprinkle with chives.  Makes 4-6 servings.  Enjoy!
*to speed things up you can use a packet of Italian dry salad dressing mix instead of all the herbs, salt, & pepper.

Homemade Enchiladas

Enchiladas are by far my most favorite Mexican dish.  After many failed tries of making the perfect enchilada I have finally landed on a recipe I use over and over.  It is a melting pot of experiments and other cook's ideas.  I could eat these enchiladas every day of the week.  The best part is you can fill them with what ever you like.  The wonderful secret about enchiladas is that they are EASY to make.  Once plated they look scrumptious and complicated, but they aren't.  Complicated that is; they are however, scrumptious.  I love dishes like that.  They make me look good.

The first secret to these amazing enchiladas is homemade enchilada sauce.  I can't emphasize enough how glorious this made from scratch stuff is.  I guess if you were really in a pinch you could use the canned stuff.  But instead I suggest making two batches of this recipe (click to get recipe) and then freezing it.  You'll have enough for four enchilada recipes.   Here's the skinny on how to pull this all together...
Ingredients 
12 corn tortillas
canola oil
2 1/2 cups red enchilada sauce
1 cups sour cream
3 cups grated Mexican cheese blend or cheddar cheese
Filling (pick a combination of what you like)
     2 1/2 cups cooked shredded chicken, ground beef, shredded beef, or shredded pork
     1 can diced green chilies
     add another cup of sour cream
     1 small can diced jalapenos 
1/2 cup sliced green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Directions
Preheat oven to 375 degrees.
Mix together sour cream, 1 1/2 cups of the cheese, chicken, green chilies, 1/4 cup of the green onions, cumin, and garlic powder.
Fill a small skillet with about half inch of canola oil.  Heat over medium heat.  In separate skillet heat enchilada sauce over medium low heat, just until warmed through.  Remove from heat.
Using tongs, flash fry tortillas one at a time.   Fry tortilla on each side for 3-5 seconds.  Do not allow to crisp.  Remove tortilla from oil and let drain on paper towel.  Repeat with remaining tortillas.
Spray 9 by 13 inch baking dish with non-stick spray.  Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.

Dunk tortilla in enchilada sauce to coat.  Set on plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  (my pan usually looks like picture above)

Pour about 3/4 cup of enchilada sauce on top of enchiladas,  reserving some for dishing up.  Evenly spread remaining cheese on top of enchiladas.  Bake for 15-20 minutes until bubbly.  Remove from oven and sprinkle remaining green onions on top.  Serve with a little more enchilada sauce if desired & enjoy!

You may also like...

White Enchiladas

                     

Sour Cream ,Chicken and Cheese Enchiladas 

Sunday Dinner: Chicken Gravy

Since I'm married to a pastor, Sundays around here are pretty crazy.  But at the end of the day I still want to have that big 'ol traditional Sunday dinner.  Unfortunately, my energy level is shot & I just don't feel like preparing a big meal.  Enter Chicken Gravy.  This is home-down comfort food at it's finest, but without all the preparation.  It takes about 30 minutes to whip up (And I mean that.  Not like those "30 minute meals" you get off of Food Network that actually take you 90 minutes.)  It's filling, healthy, and perfect for Sundays.  Make it super quick by using boxed mashed potatoes.  Here's the DL...
Ingredients
1 pound chicken
3 cups chicken or turkey gravy
1 teaspoon dried parsley
1 cup carrot finely chopped
1 celery stock finely chopped
8 cups mashed potatoes
Directions
Preheat oven to 350 degrees.  Sprinkle chicken with salt, pepper, garlic powder & thyme to taste.  Cover with tin foil & bake for 20 minutes, or until cooked all the way through.  Meanwhile, in medium pot boil the carrots & celery until carrots are fork tender.  Make mashed potatoes while chicken is cooking.  (If making homemade mashed potatoes get water boiling before preparing the chicken.)
Remove chicken from oven & allow to cool slightly.  While chicken is cooling in large pot heat up the gravy until heated through (I use dry gravy mix, but the jarred/canned stuff works great too).  Drain carrots & celery and add to the gravy.  Add parsley.  Pull apart or cut chicken into bite size pieces & add to the gravy.  Stir it all up & serve over warm mashed potatoes.  Enjoy!
*This makes quite a bit of food.  Serves about 8 people.
*You can do this same idea with country gravy & ground hamburger- Hamburger Gravy.

Buffalo Chicken Dip

I figured I better post some dishes for the upcoming Superbowl.  One reason I love the Superbowl is that I get to eat appetizers all day long.  A signature food of any football get-together is buffalo chicken.  There are few things I love more than buffalo chicken.  I like it in it's various forms, wings, chicken strips, nuggets, whatever.  So when my mother-in-law incorporated it into this awesome dip I was hooked.  The best part is that it's paired with ranch & celery, so you get all those wonderful flavors in one bite.  Serve this dip up with some tortilla chips & you'll be a hero at your Superbowl party.  Here's the skinny...
Ingredients
8 ounces cream cheese softened
3 cups shredded chicken
3/4 cups buffalo sauce (my favorite is Frank's Red Hot Wings Buffalo sauce, or make your own {recipe below})
1/2 cup ranch dressing
1 1/2 cups shredded cheddar cheese
1 celery stock finely diced
{Buffalo Sauce}
1/3 cup hot sauce (like Frank's hot sauce)
1/3 cup butter melted & cooled
1 tablespoon vinegar

Directions
Preheat oven to 350.  Mix chicken & buffalo sauce together until chicken is coated, set aside.  In deep dish pie plate or 9x9 baking dish evenly spread the cream cheese.  Sprinkle celery evenly on top of cream cheese.  On top of that spread the ranch dressing & then evenly layer on the chicken.  Sprinkle the cheddar cheese on top.  Bake for 20-30 minutes or until bubbly.  Serve with tortilla chips & enjoy!

Chicken Lasagna Roll-Ups

I love lasagna, but I don't like making it.  It takes time and quite a bit of money to buy all that cheese.  This is a great alternative to traditional lasagna.  But it takes half the time & doesn't require as much cheese.  Plus, it's easy to serve & looks fancy.  Here's the DL...

Ingredients
3 cups chopped cooked chicken
1 cup Ricotta cheese
1/2 cup cottage cheese
1/2 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 cup milk
8 lasagna noodles, cooked & drained
2 1/2 cups spaghetti sauce

Directions
Preheat oven to 375 degrees.  In medium bowl combine chicken, ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, garlic powder, oregano, thyme, and milk.  In a 9 by 13 inch baking dish spread 1 cup of spaghetti sauce, or more until bottom of pan is coated.  Lay out lasagna noodles & pat dry with a paper towel.  Spread about 1/2 cup of the chicken & cheese mixture on each noodle.  Spread about 2 tablespoon spaghetti sauce on top of that.  Roll noodle up.

Arrange lasagna rolls seam side down on top of sauce in the baking dish.  Top each noodle with a little more sauce & sprinkle with the remaining cheese.  Cover loosely with tin foil so that foil doesn't touch the top of the rolls (you may have to tent the foil)  Bake for 20 minutes, remove foil & bake for an addition 10 minutes.  Serve & enjoy!

*This would also be good with a little spinach in them as well.  Could substitute ground beef or ground Italian sausage for the chicken.

Quick Chicken & Dumplings

Chicken & dumplings has to be one of the all time comfort foods.  There's nothing quite like chicken & dumplings on a cold day.  This version has all the flavor & wonderfulness of full out homemade chicken & dumplings, but you can make it in a fraction of the time.  The only difference is you don't cook a whole chicken in the broth for hours.  Otherwise, it's just like the original.  This is a meal that will stick to your bones & make you smile.  And all under an hour.  Here's the DL...

Ingredients

6 cups chicken broth

1 1/2 cups diced carrots

1 1/2 cups diced celery

2 garlic cloves diced

1 medium onion diced

2 Tablespoons butter

2 1/2 cups cooked bite size chicken pieces

1 can cream of chicken soup

salt & pepper

Dumplings

2 1/4 cups Bisquick mix

2/3 cups milk

Directions

In large pot or dutch oven cook butter, garlic & onion for 5 minutes.  Add chicken broth, carrots, & celery.  Cover & simmer for about 20 minutes or until vegetables are tender.  Add cream of chicken soup & stir until combined.  Add chicken & salt & pepper to taste.  Cover & simmer 10 minutes.  Meanwhile mix milk & Bisquick mix together until combined.  Drop dumpling mix by big spoonfuls (about 2-3 tablespoons each) into stew.  Dumplings will double in size so spread them out (I usually do one in the middle & 4 or 5 along the outside).  Cook uncovered for 10 minutes.  Cover & cook 10 minutes more.  Sprinkle a little freshly ground pepper on the top & dish up & serve.  Enjoy!

Chicken Tortilla Soup

One of the great perks of marring my man (besides that he's a great husband & dad) is that I get his mom as my mother-in-law.  Other than being the sweetest thing on the face of this earth, she is an amazing cook.  I've devoured everything she's ever made, it's all been so tasty.  One staple & family favorite that she whips up every time we're all together is her chicken tortilla soup.  It is bar far the best chicken tortilla soup I've ever had.  In fact, all other chicken tortilla soups I've eaten I have not liked.  If it weren't for my mother-in-law's recipe I'd probably say I don't like chicken tortilla soup; but I crave her's!  And anyone I've ever made it for also absolutely loves it.  One of the keys to this soup is the tortilla strips.  I always fry them instead of baking, they taste way better that way.  I'm not a real health nut so taste always trumps calories in my book.  The other thing that makes it so good is the creaminess of the soup & that no beans are involved.   I promise this recipe won't dissapoint.  Here's the DL...
Ingredients
1 medium onion diced
2 teaspoons minced garlic
2 tablespoons oil
4 cups chicken stock
1 cup purred tomatoes
1teaspoon sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup grated Colby Jack cheese
2 tablespoons hot sauce
1 can diced mild green chilies
1/2 cup diced green peppers
1 teaspoon chili powder
1/4 teaspoon pepper
4 tablespoons flour blended in 1/2 cup warm water
1 cup cream
1 cup sour cream
2 cups shredded chicken
Directions
In large dutch oven or stock pot saute onion & garlic in oil over medium heat.  Add chicken stock, tomatoes, sugar, salt, Worcestershire sauce, hot sauce, chilies, green peppers, chili powder & pepper.  Bring to a simmer, stirring occasionally.  Whisk in flour & water mixture, mix well.  Add chicken & stir.  Add cream & sour cream, whisk well.  Bring to a simmer & lower heat.  Slowly incorporate cheese, stirring constantly until cheese is melted & incorporated in.  Serve with homemade tortilla strips.  Enjoy!
Homemade Tortilla Strips

You'll want a good bundle of these, they go fast!  I usually do about 10-12 tortillas.  Cut them as pictured above.

Then fill a pan with about an inch of oil.  Heat on medium.  Once oil is hot add tortillas a handful at a time.  You don't want too many in the oil or they don't fry evenly.  Fry until golden brown, turn & fry the other side.

Place on paper towel to drain & sprinkle with salt immediately.  Wait until cool to serve.

Fall Accompaniments

We've finally hit some Fall like weather up here in the Rockies.  It has been so unseasonably warm here it really was Summer until a few days ago.  I was beginning to worry that we'd go straight from Summer to Winter, & skip my favorite time of the year- Fall.  But with cool weather & rainy days I'm beginning to believe that we will be able to enjoy our beautiful Fall weather. 

Part of what makes this season so wonderful for me is the smells & the food.  Of course I love the colors & the crisp air (I believe 60's & 70's are the perfect temperatures).  But the wonderful smells that are associated with Fall like apples & pumpkin spice are by far my favorite scents.  & the food of Fall..oh, the food of Fall.  Soups & warm bread, turkey & potatoes, apple & pear desserts... they can't be beat!  They are comfort food at its best.  I've shared my most favorite soup ever, Turkey, Mushroom, & Sage soup.  If you've never tried it, whip up a batch.  Use fresh sage & I guarantee you won't be disappointed. 
But today I want to share with you the king of all comfort foods, the captain of all soups, the agent of warming the soul- homemade chicken noodle.  So easy & flavorful, you can't go wrong with this soup.  It's the perfect accompaniment to a crisp Autumn day.  Here's the skinny...
Ingredients
10 Cups chicken stock

2 cups cut up cooked chicken 

1 1/4 cups sliced carrots

1 cup sliced celery

1/4 cup chopped parsley

2 cups uncooked wide egg noodles 

Salt to taste

Directions

Bring  chicken stock to a boil & add chicken, carrots, celery, parsley.  Let boil until carrots are almost tender.  Add egg noodles & continue to boil until noodles are cooked.  Turn heat down & add salt to your liking (this varies widely depending on your taste & what kind of chicken stock you use.  If you make your owns stock it will need more than if you use store bought stock.  Just add a little at a time & taste in between).  Serve warm with a good bread.  Enjoy!