Thursday, September 4, 2014

Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.
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  • 1 stick of Butter
  • 5 or 6 T. Flour
  • 2-3 c. Potatoes, cubed and boiled
  • Peas
  • 1/2 gal. Milk
  • Salt & Pepper to taste
In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Tuesday, September 2, 2014

Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 
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  •  1 T. Canola Oil
  • 1/2 c. Diced Sweet Onion
  • 2 c. Fresh Spinach
  • 1/2 c. Grated Parmesan
  • 1/4 c. Mayonnaise
  • 1 8 oz. pkg Cream Cheese, room temperature
  • 2 c. Diced cooked Chicken
  • 1/2 t. Salt
  • 1/4 t. Pepper
  • 1 c. Colby Jack Cheese
 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.
In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.
Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.

Friday, August 29, 2014

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Tuesday, August 5, 2014

Grilled Chicken Cordon Bleu Sandwich

Summer is the season for grilling. This sammy is delicious, easy, and can be made without turning your oven on! I love pretty much everything made on a  grill and I especially love chicken cordon bleu. This is a match made in heaven.
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  • Bread
  • Deli sliced ham
  • Swiss cheese
  • Grilled Chicken breast, sliced
  • Mustard sauce
Mustard Sauce:
  • 1 T. Yellow Mustard
  • 1 T. Hot Dijon Mustard
  • 1/4 c. Honey
  • 1/2 T. Lemon Juice
  • 1/8 t. Onion Powder
  • 1/3 Mayonnaise
Start by grilling chicken breasts.  While chicken is grilling mix sauce ingredients together until smooth. Then build sandwich: spread mustard sauce on bread, then place deli ham, sliced chicken breast, swiss cheese.   Butter outer sides of sandwich and place on grill. Grill on each side for a few minutes until cheese is melted and bread is golden brown.

Tuesday, June 3, 2014

Billy Goat Grilled Cheese

This little sammy was created by my husband. I'm a huge fan of grilled cheese but he was getting tired of plain boring grilled cheese sandwiches so he jazzed it up a little.
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  • Bread
  • Sliced Colby Jack cheese
  • Sliced Pepper Jack Cheese
  • Polish dog or Cheddar Brat, sliced
Start by warming polish dog slices in a pan until lightly browned. Transfer to plate. Build sandwich as so: on bottom piece of bread layer colby jack cheese, then warmed polish dog, pepper jack cheese, top with bread.  Lightly butter bread and grill until golden brown and until cheese is melted. 

Monday, April 28, 2014

Chicken Avocado Burritos

Fast, easy, AND healthy burritos! A new family favorite!

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  • 2 c. Shredded Cooked Chicken
  • 1 c. Shredded Mexican Blend Cheese
  • 1 Avocado, diced
  • 2 T. Chopped Fresh Cilantro
  • 4 Large Tortillas
Mix chicken, cheese, avocado, and cilantro in a medium sized bowl. 
Add 1/4 c. mix to center of tortilla and form into a roll. Place on an oiled pan or griddle and let cook 2 minutes on each side,or until golden brown. 
Serve with sour cream or plain greek yogurt and some yummy pico!

Thursday, April 24, 2014

Pumpkin Pie French Toast

I'm aware its the wrong season for pumpkin pie but this recipe was a forgotten gem that can't wait until fall to be posted! 
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  • 2 Eggs
  • 1/4 c. Milk
  • 1/4 c. Pumpkin puree
  • 1/4 t. Vanilla
  • 1/2 . Cinnamon
  • 1/4 t. Ginger
  • 1/8 t. Cloves
  • 1/8 t. Nutmeg
  • 2 T. Brown Sugar
  • Bread
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    Mix the ingredients in a flat bowl for easy dipping. Heat pan over medium heat. Dip the bread into the mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side.