Wednesday, January 23, 2013

Santa Fe Chicken Sandwich

You know when you find something at a restaurant and you just love it.  Yes. This.  This is one of my favorite sandwiches from a chain deli that we go to know, the one with free ice cream. Except I always sub for pepper jack cheese and an onion roll at the restaurant.  Sadly I couldn't find onion rolls but if you can then go for it!

2 chicken breasts (sliced in half) or 4 chicken cutlets
1 cup of marinade (I used a tangy marinade by Wegmans)
4 slices pepper jack cheese
8 slices of bacon (cooked)
4 sandwich rolls
1 cup guacamole
red onion (sliced)
tomato (sliced)
russian dressing

Marinate the chicken breast for a minimum of 1 hour.  Heat oven to 350.  Place the chicken in a baking pan and cook for 20-25 minutes or until cooked through.  Remove from the chicken from the oven top with pepper jack cheese and bacon, place back in the oven under the broiler until the cheese is melted.  Toast the rolls then place the chicken breast on the sandwich, top with a thin layer of russian dressing, guacamole, tomato slices and red onion slices. 

Monday, January 21, 2013

Sugar Snap Pea and Asparagus Saute

Sometimes the simple sides are the best sides. I really loved this and so did Gray! This recipe is from Weelicious.

1 tabsp olive oil
2 cups sugar snap peas
1 bunch asparagus (cut into pieces)
1/2 tsp salt
juice from 1 small lemon

Place the oil in the pan and heat over medium hight heat. Add the vegetables and toss.  Cook for 3 minutes, stir often while cooking.  Remove from heat, toss with salt and lemon juice.  Serve right away. 

Wednesday, January 16, 2013

Honey Butter Pork Tenderloin

I love a good pork tenderloin and this recipe certainly didn't fail.  Gray and I both thought it was a great recipe with good flavor.  Can't wait to make it again soon! This recipe is from Baking with Blondie.

4 tbsp butter
2 tbsp honey
1 1/2 lbs pork tenderloin (trimmed)
1 tsp Cajun seasoning
3/4 tsp black pepper
3/4 cup water

Heat oven to 375. In a oven proof pan melt together the butter and honey.  Rub the pork tenderloin with black pepper and cajun seasoning.  Brown the pork tenderloin in the honey butter. Place the pan in the oven and cook for 15 to 20 minutes or until the pork is cooked to desired doneness. Remove the pork tenderloin, place on cutting board and let it rest before cutting.  Add water to the pan and mix, bring the liquid to a simmer and let cook for several minutes. Slice the pork tenderloin and serve with the sauce. 

Monday, January 14, 2013

Buffalo Chicken Dip

Not too long ago I hated anything buffalo or hot saucy.  Not sure what changed but now I love it!  Gray is a huge fan of buffalo sauce and spicy food so he is loving the switch.  I adapted this recipe from  A Farm Girl Dabbles.  Also, the picture above is only half of the recipe, we didn't need a whole one since it was just the two of us :)

8 oz. cream cheese (softened)
1/2 cup chunky blue cheese salad dressing
1/2 cup Frank’s RedHot sauce
1/2 cup of crumbled blue cheese
1 cup shredded mozzarella cheese (optional)
2 chicken breast (cooked and shredded)

In a bowl mix together cream cheese, hot sauce, blue cheese dressing, chicken and blue cheese crumbles.  Pour into a baking dish and top with mozzarella cheese. Bake at 350 for 20 to 25 minutes or until bubbly and heated through. 

Friday, January 11, 2013

Yum Yum Chicken

Just typing this out is making me crave this recipe all over again.  I love simple, I love easy, I love warm and delicious!!! This recipe is slightly adapted from Plain Chicken.

1 to 1 ½ lb. chicken, cooked and shredded
8oz sour cream
2 cans Cream of Chicken soup
1 box Cornbread stuffing, uncooked (Stove Top)
1 cup chicken broth
1/2 stick melted butter

Heat oven to 350.  Place chicken in the bottom of a 9x13 casserole dish. Mix together sour cream, cream of chicken soup and pour over the chicken. Sprinkle cornbread stuffing over the top of the mixture.  Mix together chicken broth and melted butter then pour evenly over the top of the stuffing. Bake for 30 minutes. 

Wednesday, January 9, 2013

Sugar Crusted Chocolate Chip Muffins

I made these a while back when some friends came into town.  They were delicious and such a fun treat.  The recipe is slightly adapted from Simply Scratch.

2 cups All-Purpose Flour
1/2 cup Sugar
3 tsps baking powder
1/2 tsp Kosher Salt
1 cup Whole Milk
1/3 cup Vegetable Oil
1/2 tsp Vanilla Extract
1 egg
3/4 cup Mini Semi-Sweet Chocolate Chips
3 tbsp White Sugar (for sugar crust)
2 tbsp Dark Brown Sugar (for sugar crust)

Preheat oven to 375.  Fill a muffin tin with baking cups.  In a small bowl mix together 3 tablespoons of white sugar and 2 tablespoons of dark brown sugar and set to the side.  In a medium size bowl combine flour, sugar, baking powder, chocolate chips and salt.  In a different bowl mix together the milk, oil, vanilla extract and egg.  Mix the wet ingredients into the dry.  Fill the baking cups 2/3 of the way and sprinkle with sugar topping.  Bake for 18 to 20 minutes or until done.  Cool for several minutes then remove from muffin tin.

Monday, January 7, 2013

Alice Springs Chicken

I'm pretty sure when I made this dinner Gray fell in love with me all over again.  I can't blame him, this was fantastic!!! This recipe is adapted Plain Chicken.

4 chicken breast, pounded to an even thickness
1 bottle Lawry's Original Seasoned Salt marinade
8 slices bacon
1 cup fresh mushrooms (sliced)
2 cups cheddar jack cheese (shredded)
1/2 cup honey mustard dressing (I got some honey mustard from Outback)

Marinate the chicken in Lawry's Original Seasoned Salt Marinade for a minimum of 30 minutes.  Cook the bacon in a skillet and set aside. Reserve 2 tablespoons of bacon grease and saute the mushrooms. Put the mushrooms aside. Grill the chicken or saute the chicken on the skillet for 15 or 20 minutes or until cooked through.  Place on in a pan and top with honey mustard, bacon, mushrooms and cheese. Place under the broiler until the cheese is melted. 

Friday, January 4, 2013

Pumpkin Pie Cheesecake Bars

I made these for Thanksgiving and they were absolutely delightful.  I have craved them several times since and everyone enjoyed them.  I also feel like you can't go wrong with the pumpkin cheesecake combo!  This recipe from The Domestic Rebel.

1 box pound cake mix
1 egg
2 Tbsp butter (melted)
2 tsp pumpkin pie spice

1 (8 oz) pkg cream cheese (softened slightly)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can pumpkin puree
 2 eggs
1 Tbsp pumpkin pie spice

Heat oven to 350. Grease a 9x13 pan and set aside. Combine all the crust ingredients and press into the bottom of the dish.  In a clean bowl beat the cream cheese until light and fluffy.  Slowly add in the sweetened condensed milk, pumpkin puree, eggs and pumpkin pie spice.  Pour over the crust. Bake for 30 to 35 minutes or until set.  Cool at room temperature then chill in the refrigerator.  Cut before serving. 

Wednesday, January 2, 2013

Baked Penne Pasta

This has quickly become one of our favorites. It's one of those quick meals for a cold night and even better warmed up the next day.  This recipe is from Plain Chicken.

1/2 lb. extra-lean ground beef or Italian Sausage
1/2 cup chopped onions
1 jar spaghetti sauce (24 ounces)
1 tub Philadelphia Italian Cheese and Herb Cooking Creme, divided (10 ounces)
1 cup Kraft Shredded Mozzarella Cheese (divided)
3 cups cooked penne pasta

Heat oven to 350.  Brown the ground beef and onions.  Stir in the spaghetti sauce, 3/4 cup of cooking creme and 1 cup of mozzarella.  Cook for several minutes.  Add in the cooked pasta and stir.  Pour into a casserole dish and top with the remaining cooking creme and mozzarella.  Bake in the oven for 15 to 20 minutes.