Corny Macaroni

Do you need to make a dish to take somewhere or want a new recipe for Thanksgiving?  I have the recipe for you.  I have never met anyone who does not like this!!!  Corny Macaroni and Cheese…. Two of my favorite things!  I can’t take credit for this recipe at all!  My aunt has been making this for years and everyone loves it.  It is so simple to make and it rocks!! 

You need:

·          2 cans whole kernel corn

·         2 cans cream corn

·         2 cups uncooked macaroni

·         2 cups Velveeta cheese

·         ½ cup butter

Throw it all in a cake pan and baked covered at 350 for 30 minutes.  Then, stir and bake uncovered for 30 minutes. 

Make sure you use the liquid from the corn when you add it in.   I have to admit I use more of the cheese and a little more of the macaroni, because I love it cheesy!!! Enjoy if you make it.  Happy cooking! 

Bacon Cheese Dip!!!

Over the weekend we had a little get together at my house and the dip that I made was a huge hit for those who had the chance to eat it!  Literally, one person ate half of it (he may have paid for it later)!! I was surprised at how well it turned out!  I got the idea for the dip appetizer from combining a few ideas of dips that I read. You need:

·         2 cream cheeses (room temperature)

·         6 slices of cooked bacon

·         2 cups of cheddar cheese

·         Garlic powder

·         3 artichoke hearts (diced)

·         Ritz crackers

In a microwavable bowl I added the cream cheese, diced artichokes, four shakes of garlic powder, one cup of cheddar cheese, and all of the bacon crumbled up.  I stirred it and put it in microwave for about five minutes.  I stirred it up and the rest of the cheddar cheese.  Next, I took a handful of the crackers and crushed them and put them on the dip (so it was a crust on top).  Then, I put it back in microwave for about two more minutes.  It was served with crackers.  Enjoy!  Happy cooking!

Parmesan and Vegetable Chicken

Last night I concocted a new dish from things that sounded good… I am glad that it turned out yummy.  What’s even better is I just finished eating some leftovers for lunch and it almost tasted better today!!  So what do you need:

·         3 chicken breasts (cut into chunks)

·         Italian seasonings

·         Italian dressing

·         Garlic

·         ½ red pepper, green pepper, and yellow pepper

·         Fresh sliced mushrooms

·         Zucchini

·         Moscato Wine (or any sweet wine)

·         Parmesan cheese

·         Olive oil

·         Egg noodle pasta

Ok- so I started off by cooking the mushrooms (I used 4 good sized mushrooms) in about a ¼ cup of olive oil.  After about five minutes of cooking I added the chunks of chicken and seasoned with garlic and Italian seasoning- I added just a little bit more olive oil.  Then, I added chopped up the rest of the veggies and added them. (You can use any that you want) I allowed them all to cook together for about 7 minutes and then added about a cup of the dressing and a cup of the wine.  Right before the chicken was done cooking I added just a little more dressing and wine and a cup of parmesan cheese.  I cooked the pasta while the chicken was cooking and tossed the chicken mixture in with the pasta when it was all done.  I thought about added crushed red pepper or a dash of hot sauce, but decided not to make it spicy this time.  Maybe next time it will be a spicy dish!!!  Happy cooking!

Jalapeno Chicken

Jalapeno chicken- yep, that is what I said.  You may turn your nose up at this, but it is a great dish that I have made for years.  I don’t know where I got the recipe, but it was online somewhere.  Everyone looks at me like I am crazy when I tell them what is in it, but then they love it!  It is definitely a little different than a lot of the recipes I use, but it is DELICIOUS!!!!!  What do you need:

2 teaspoons ground cinnamon

2 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons salt

1 teaspoon black pepper

1 whole chicken cut in pieces (I just use 4 or 5 chicken breasts- not cut into pieces)

1 cup chicken broth

2 tablespoons honey (I use a lot more honey)

2 limes juiced (I use 4 limes)

½ jalapeno minced (I use 2 whole jalapenos and it’s not too spicy)

Directions: Preheat oven at 450 degrees F.  Lightly grease a medium baking sheet.  In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper.  Rub chicken with mixture and arrange on baking sheet.  In a medium saucepan over medium high heat, blend chicken broth, honey, lime juice, and jalapeno.  Cook and stir until thickened.  Place chicken in oven and cook for 15 minutes.  Begin basting periodically with the chicken broth mixture. Continue cooking for another 30 or until chicken is done and continue to baste. 

Lemon Tomato Chicken

Do you want something that tastes light, yet is filling?  Tonight, I made a lemon- tomato chicken served over a bed of pasta.  Once again, it was quick and easy to make. 

First, I marinated three small chicken breasts in about a cup of sweet wine (I used Sutter Home Moscato) and about ½ cup of lemon juice, plus I sprinkled garlic powder and a dash of lemon pepper on both sides of the chicken.  Next, I diced a small, white onion and garlic clove.  Then browned it in about  ½ cup of olive oil and ½ cup of lemon juice on high on the stove, plus I added a can of drained mushrooms.  Then, I added the chicken and marinade to the pan.  I let the chicken brown on both sides and added a can of zesty, diced tomatoes.  I covered the pan and let it cook for about another 15 minutes.  While the chicken was cooking I also cooked pasta.  I served the chicken over the pasta (I used egg noodle) and added some of the extra juice so the pasta was coated.  The meal turned out great and had a nice lemon flavor without being overwhelming.  My three year old liked the chicken and pasta, but doesn’t like tomatoes!  My husband got very excited over it and said we will be having the meal again!  We paired the meal with a glass of the Moscato I used to cook.  It was delicious and really brought the flavors out in the meal.  Happy cooking!

Easy Pasta dish!

One of my husband’s favorite pasta dishes that I make is a very quick Baked Ziti (or whatever pasta you have on hand!) Not only is it quick, but it can feed a lot of people as well. 

What you need:

1 lb. ground beef (or Italian sausage if you want it a little spicier)

1 lb. ziti or rigatoni (whatever pasta you want!!)

Italian bread crumbs

Garlic powder

Italian Seasonings (the best is from Graziano Bros. in Des Moines, IA)

29 oz. can of Tomato Sauce

12 oz. can of Tomato Paste

1 lb. bag of shredded Mozzarella cheese

To do: Brown ground beef and add garlic powder and Italian seasonings while cooking.  Add about a cup of Italian bread crumbs when ground beef is about half way done.  While beef is cooking start cooking pasta.  Once ground beef is done add tomato sauce and tomato paste.  Add a bunch of garlic powder and Italian seasonings (season to your own taste buds)!!  Cook together for about 10 to 15 minutes.  Basically, cook until the pasta is done.  Then put pasta in a cake pan and pour the meat sauce over the pasta and stir in until all has been added.  Spread the cheese over the top of pasta and bake at 400 until the cheese gets a little crunchy on top- maybe 5 to 10 minutes- then you are done!  Happy cooking!

Yummy chicken

Do you want something that is different, yet tasty? Try my Greek inspired chicken!  It is very simple to make and yummy.  Normally, my recipes are for two large chicken breasts… my husband eats one and I share mine with my daughter and usually on the stove.  It seems to be easiest for me. You can always alter any recipe to your own needs!!

Marinate two chicken breasts in a Greek marinade or dressing.  Season them with garlic and oregano.  Brown the chicken on med high heat on both sides.  Peel and cut up a cucumber or zucchini and cut a bunch of cherry tomatoes.  You can toss them in a dash of the same marinade or olive oil and just a pinch of cracked pepper.  Add them to the chicken and cover.  Continue to cook the chicken until done.  Keep an eye on the vegetables and make sure they don’t stick!  You can add as many veggies as you want. 

Happy cooking!!