Cheesy Chicken Broccoli & Rice Casserole

Easy and healthy casserole that doesn't take long to make and best of all it's got cheese in it.

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What you need:

1 tbsp olive oil
1 small onion chopped
2 chicken breasts cut into small cubes
¼ tsp salt and black pepper
¼ tsp garlic powder and onion powder
4 cloves garlic minced
2 cup rice cooked
10 oz cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups broccoli florets
1 cup cheddar cheese
1 tbsp fresh parsley chopped

How to Make it:

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season  to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Spray a casserole dish with Olive oil spray then add the rice, cream of chicken soup and chicken broth. 

Add the broccoli florets and half the cheese then Sprinkle over the top with remaining cheese and place in the oven, bake 30 minutes. Garnish with fresh parsley and serve. Enjoy!

Brownies Lunch Lady brownies

These brownies are dense and loaded with nuts and surprise! I put chocolate mint in mine, I grow in my herb garden, it's so good. Get creative with your foods.

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SERVINGS 15

What you need:

1 cup melted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
Chocolate Frosting Ingredients:
¼ cup butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 cup nuts(optional)
(optional)I put some(chocolate if I have it) mint herb leaves in this makes it even better.

How to make it: 

Brownie Directions:

Preheat the oven to 350 and line a 9x13 baking dish with aluminum foil. Spray the foil with cooking spray.

Melt two sticks of butter, and mix with cocoa powder with electric mixer until smooth.

Add the sugar and flour and mix.

Add eggs and vanilla and mix again, finally stir in nuts and mint leaves

Pour the batter into the baking dish and bake for 25 minutes. Let cool for at least 1 hour.

While the brownies cool, make the frosting.

Frosting Directions:

Using a mixer, combine all ingredients and beat until smooth.

Frost the brownies after they have cooled about 75% of the way but are still slightly warm.

Place the brownies in the fridge to cool completely before cutting.

adding mint makes these even better

imagine Chocolatey Mint Brownies

Just press the mint leaves down into the brownies to hide them and surprise everyone when you serve these.

Beef and Noodles

Easy to make delicious to eat, great to serve your family and guests will love this.

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SERVINGS 6

CALORIES 389

What you Need:

1.5 Pound Beef Roast cut into 1 inch pieces
1 Tbsp Butter
1/2 Onion diced
4-5 garlic cloves minced
3 cups beef broth
2 Bay Leaves
1/2 tsp Dried Thyme Leaves or 2 tsp fresh
1/2 tsp Salt
1 tsp Pepper
1 Tbsp Cornstarch
1/4 cup Cold Water
12 oz Extra Wide Egg Noodles

How to Make it:

Heat a large skillet over medium heat.  Add in the butter and onion, and sauté until the onion is translucent (3-4 minutes). Next add garlic cook another 3 minutes.

Add in the beef and brown the beef in the skillet with the onions (8-10 minutes) over medium heat.

Then pour 2 cups of the beef broth into the skillet and add in the seasoning.  Stir to combine and bring the mixture to a boil.  Reduce the heat, cover and simmer for 20-30 minutes until the beef is tender. Watch closely and slowly add in the last cup of the beef broth as the broth starts to cook off.

Mix the cornstarch into the ¼ cup cold water in a separate bowl.  Stir this mixture into the skillet mixture and allow this to cook for 10 minutes or until the sauce has thickened.

While the sauce is thickening, cook the egg noodles in a separate pot based on the package instructions.

Serve the beef mixture over the egg noodles and enjoy!

TRIPLE BERRY PIE

#ilovetobake #baking #bakingpies #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #comfortfoods #pies #makingpie #welovepie

A very pretty triple berry pie made simple with easy ingredients! This berry pie is bursting with juicy flavor and almost looks too good to eat. It's the perfect centerpiece for any summer celebration! Great also for the 4t h of July Celebrations too. You can use wild berries or ones you buy or grow best of all.

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What you Need:

2 packaged pie crusts
1 cup frozen strawberries
1 and ½ cup frozen raspberries
1 and ½ cup frozen blueberries
3/4 cup white sugar separated
1/4 cup cornstarch
1 and ½ teaspoons ground cinnamon separated
3 tablespoons unsalted butter

How to Make it:

Place all the frozen berries in a colander in the sink and allow to completely defrost.

Preheat the oven to 375 degrees and spray a pie pan with nonstick spray. Place one prepared pie crust in the bottom of the pie pan and flute the edges. **Brush the crust with melted butter to seal the crust before filling!!*Important

In a bowl, stir together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.

Add with the thawed berries and allow to sit for 10 minutes.

Place the berries on top of the prepared pie crust.

With the remaining pie crust, cut out stars with a cookie cutter. Place the cut pie stars on top of the pie.

Toss the remaining ¼ cup sugar with remaining 1 teaspoon cinnamon.

Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon sugar mixture.

Place the pie on a parchment or foil lined large tray (catch bubbling over fruit).

Cover the pie with foil.

Place the pie in the oven and bake for 25 minutes. Remove the foil.

Bake for another 20-30 minutes or until the filling is bubbling and crust is golden brown.

Allow to cool and enjoy!

I also added some sand plums that I had this time

Ready for the baking

I place my pies on a baking sheet covered with foil for easy clean up and no oven spills

Cayenne Chicken Cordon Blue Sandwich

 

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The other day we had a good chicken sandwich out and it made me think how about a chicken sandwich with a little spice, cayenne and then we add some ham and white cheddar cheese, top it up with some vegetables and herb mayo, and walla A Cayenne Chicken Cordon Blue Sandwich with Herb Mayo was born at our house.

This recipe is to make 2 sandwiches, you can adjust for your needs

What you need:

2 chicken breast cutlets, (you simply butterfly chicken breasts)

2 slice of black forest ham(ham deli meats)

2 slices white cheddar cheese(any cheese is fine)

2 buns of your choice(we used onion topped buns today)

tomato, lettuce, onion sliced thin

herb mayo(3 tb mayo mixed with everything bagel seasoning) Mix this ahead for flavor

a little salt, pepper, 1/2 tsp cayenne, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder

How to Make it:

\First cut your vegetables sliced thin, stir the herb mayo up and let sit while cooking chicken for flavor to blend. Slice cheese and lay the sliced ham deli meats out.

I split the chicken breast butterfly style(through the thickness of the length of the chicken breast) season the chicken both sides, heat up about 3 turns of Olive oil in a skillet till nice and hot so it will sizzle when adding chicken.

Place chicken in skillet and cook till it turns nice and golden on the first side, flip cook other side till chicken is done about 8-10 minutes or until chicken is 170 internal temp. Place ham on top of chicken, then place cheese on top of ham, I place my buns on top of all and put a lid on this turn down heat low, let it all warm up and cheese begins to melt and the buns warm.

Turn off heat, Serve up on plates, with vegetables on the side and herb mayo eat topped the way you like. These are delicious you have to try them soon.\

Chicken breasts butterflied and sliced through so it's thin enough for sandwiches

doesn't that look delicious....Mmmm

Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

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@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Creamy Garlic Mushrooms and Bacon

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

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Servings: 8

Calories: 387 kcal

What you need:

1-2 strips bacon, cut into strips

1 tablespoons butter

16 ounces brown mushrooms, washed (pat dry with paper towle)

1 tablespoon olive oil

1/4 cup dry white wine (or chicken broth/stock)

6 cloves garlic finely chopped

1/2 cup heavy cream, (thickened cream or evaporated milk)

1 teaspoon fresh chopped parsley

1 teaspoon fresh chopped thyme

Salt and pepper to season

1/4 cup fresh shredded or grated mozzarella

1/4 cup fresh shredded or grated parmesan cheese

How to make it:

Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any). 

Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. 

(Preheat broiler or oven grill.)

Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.

Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).

Serve warm.

Watermelon Rind Pickles

 

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 When you cut your watermelon, save the rinds, make Pickles!! Sweet and savory.

Ingredients

2 pounds watermelon rind

1/4 cup pickling salt

4 cups water, divided, plus more for boiling

2 cups granulated sugar

1 cup white vinegar

1 tablespoon cinnamon stick, broken up

1 1/2 teaspoons whole cloves

1/2 lemon, thinly sliced

5 maraschino cherries, halved, optional

 

How to Make It

Gather the ingredients.

Trim the dark green and pink parts from the watermelon rind and discard.

Cut rind into 1-inch cubes and measure out 7 cups.

Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Soak overnight.

Drain and rinse watermelon rind.

Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.

Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.

Add the drained watermelon rind, lemon slices, and maraschino cherries, if using to the spiced syrup. Simmer the mixture until the watermelon rind is translucent, about 30 minutes.

Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of headspace. Add the lids.

Process in a boiling water bath for 5 minutes and remove jars.​

Let the jars cool on a rack.

Serve and enjoy.

Tips

Although optional, the cherries in this recipe add a little extra color and flavor to these old-fashioned watermelon rind pickles.

You do need to plan ahead with this recipe because the rinds have to soak overnight in the brine.

How to Store

Properly canned, watermelon pickles will keep in a cool, dark, dry place for at least a year.

If your jars didn't seal properly or you don't want to process them in boiling water, they will still keep for about a month in the refrigerator.

Opened jars will keep for a few weeks in the fridge.

What Part Is the Watermelon Rind?

Watermelon rind is the section of crunchy, white flesh in between the thin, green peel and the juicy, red flesh that's typically eaten. Much of the time, the rind and the peel are discarded; however, the rind is edible. It can be chopped and added to dishes for a crunch or made into delicious, crisp pickles.

What Do Watermelon Rind Pickles Taste Like?

The flavor of watermelon rind pickles will depend on the recipe, but most are tangy, sweet, and salty. They tend to be sweeter than most other pickles, but still have a tang from the vinegar and a salty bite.

 

Pimento cheese

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Best Pimento Cheese Spread is by far homemade, try this recipe with Vermont Cheddar Cheese and Sharp and a dash of Cayenne for nice hotness not too much.

3 oz cream cheese softened

1/2 block sharp cheese shredded

1/2 block white Vermont cheese shredded

1 small jar pimentos

1/4 cup parmesan cheese

cracked pepper

dash cayenne(optional)

pinch of sugar(also optional)

1/2 cup mayo

Place everything together mix add seasonings mix

Store in fridge

Cucumber Bites

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Cucumber bites are a refreshing appetizer that are a great way to eat those cucumbers that are so good for you. These bitesize appetizers only take a few minutes to whip together. Best served cold It's high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.

What you need:

2 cucumbers

12 cherry or grapes tomatoes

4 ounces cream cheese softened

1 tablespoon mayonnaise

3 tablespoons Ranch dressing

1 tablespoon fresh dill minced fine

¼ teaspoon garlic salt

¼ teaspoon Italian seasoning

Black pepper for garnish

 

How to make it

Wash, peel and slice the cucumbers into half-inch slices discarding the ends.

Remove a little of the center of the cucumber with a small measuring spoon making a divot in the cucumber.

Mix together the cream cheese, mayonnaise, and ranch dressing until smooth and creamy.

Add dill, garlic, and Italian seasoning and mix until combined.

Place the filling into a piping bag with a star tip and pipe about 1 tablespoon of filling onto each cucumber.

Slice the tomatoes in half and place a piece onto each cucumber filling.

Sprinkle with black pepper and serve cold.

Pizza Meatloaf

Everyday Meatloaf full of chunks of Mozzarella cheese, Italian Sauce and Seasonings, Yum!

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What you need:

1 egg, beaten

1/2 onion diced, 3-4 garlic cloves minced

1/2 cup pizza sauce(Tomato sauce with Italian Seasoning works)

1/4 cup seasoned bread crumbs

1/2 teaspoon Italian seasoning

1 1/2 lbs ground beef

1 1/2 cups part-skim mozzarella cheese block cut into small chunks

additional pizza sauce (optional)

You need a bread pan or something that size, spray lightly with some Olive oil spray

Heat oven to 375 degrees

How to make it:

In a bowl, combine the egg, pizza sauce, onions, garlic, bread crumbs & Italian seasoning.

Fold beef into mixture and mix well

Put half of the mixture into loaf pan spread smoothly in bottom,  fill center with cheese chunks

pressed slightly into meat mixture, top with the rest of the mixture smooth evenly in pan. I put a few

more chunks on top. The last 10 minutes I top with the rest of the sauce and continue baking.

Bake at 375°F for 30-40 minutes or until meat is no longer pink.

Serve immediately with additional pizza sauce and cheese if desired.