The food that keeps on giving...CHICKEN!!!

Last week I  made a rotisserie chicken and it came out so great that I used it for a Grilled Chicken Caesar wrap.  This chicken will have you licking your fingers.  It is so tender and juicy.  The wrap took me less than 10 minutes to make and it was another crowd pleaser.  You will want to keep both of these recipes in your recipe book.  Next week, I hope to try a few new desserts and upload them to the blog.  My menu plan for the week is also listed below.  Happy cooking everyone!

Recipe: Slow Cooked Rotisserie Styled Chicken

This picture is from the Kitchen of Deep South

Ingredients: 

1 whole chicken (I used a "young chicken")

Garlic and Herb seasoning (Pampered Chef has an amazing version)

1 medium onion chopped

black pepper

1 tsp of Cajun seasoning

garlic powder

2 tsp of paprika

BBQ sauce (I used sweet and spicy)

Butter

Directions: 

1. Preheat oven to 250 degrees.  Rinse chicken off thoroughly.  Remove any of the giblets in the chicken.   

2. Place chopped onion on the bottom of a baking dish.  Place chicken in the pan (on top of bed of onions).  Season the chicken all over with the seasonings above (season all, garlic and herb seasoning, black pepper, Cajun seasoning, paprika).  Season whole chicken (even under the skin).  Then brush the chicken with the BBQ sauce.  Place a few tablespoons of butter in the baking dish. 

3. Roast the chicken uncovered at 250 degrees for five hours.  After each hour, baste the chicken.  

4. Once the chicken is done (internal temperature needs to be 175 degrees), take it out the oven and let it rest for about 15 minutes.  Then serve with your favorite side dishes. 

 

Recipe: Grilled Chicken Caesar Wrap

Ingredients:

cut up chicken (rotisserie is best)
1 package of your favorite tortilla wraps
1 head romaine lettuce, chopped
1-2 tomatoes, chopped

1/4 cup of grated Parmesan cheese

1 cup of mozzarella cheese
Creamy Caesar Dressing

Directions:

1. Heat your oven to 350 degrees.  Warm up both sides of your tortilla (about 30-45 seconds on each side).  

2. Lay your tortillas out flat.  Chop some romaine lettuce and tomatoes.  Lay on top of the lettuce.  Then sprinkle some of the Parmesan cheese on top.  Next, place the cut up chicken on top.  Then sprinkle with some of the Mozzarella chicken.  Pour some of the Caesar dressing on top.  

3. Fold the edges and then wrap the wrap.  Cut in half and then serve.  

Weekly Menu Plan: March 31st-April 5th

Monday: Spaghetti with meatballs

Tuesday: Leftover

Wednesday: BBQ Chicken (in the oven)

Thursday: Leftover

Friday: Chili Cheese Hot dogs (homemade chili)

Saturday: Dinner Out

Double the Goodness

I have been doing so much cooking lately.  I thought it would only be fair to share two great recipes with you.  Both these recipes were made in less than an hour.  The first recipe is full of flavor and is considered a light meal.  It's the delicious Southwest Chicken Wrap.  The second recipe is sweet, savory, filling, and just down right yummy!  I call it Sweet and Spicy Meatloaf with a Surprise!  Next week, I will be posting a Grilled Chicken Caesar Wrap recipe that will be a hit in your house.

Below you will also find the weekly menu.  Have a great week cooking and remember if there is something you want a recipe for, a recipe you want to share, or you have tried making one of my recipes, leave a comment.  I would love to hear from you.

Recipe: Southwest Chicken Wrap

Ingredients:

1 package of Spanish rice (ingredients for rice...water, oil)
8 chicken tenderloins
1 can black beans, rinsed and drained (optional)
1/2 red or green pepper, diced

juice of 1 lime
Seasoning: Season all, garlic powder, and black pepper
2 cups shredded cheese (I use the Colby and Mozzarella blend)

Sour cream (optional)

Salsa

cooking spray
6 burrito-sized flour tortillas

Directions:

1. Cook your rice according to packet instructions.  Set aside.

2. Heat a large skillet on medium heat.  Add about 3 or four tbsp of oil to the skillet.  Rinse your chicken.  Cut your chicken into 1/4 inch pieces.  Season with seasonings above.  Cook chicken until done inside.  Add green or red bell pepper half way through cooking chicken.  Then add the lime juice.  Stir and again, make sure chicken is cooked all the way through. 

3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Add salsa and sour cream (optional).  Then roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

 

4. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe #2: Sweet and Spicy Meatloaf with a Surprise

Ingredients:

1 lb of lean ground beef
1 slice white bread, ground to crumbs in food processor -or- 2/3 cup seasoned bread crumbs
1 tablespoon plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 cup sweet and spicy barbecue sauce divided

2 tablespoons honey divided

cooked bacon
seasoning: garlic powder, season all, black pepper

Directions:

1. Preheat oven to 350 degrees F. Toss one slice of soft white bread in your food processor and grind it into crumbs.  I used Sara Lee :). 
 

2. In a large bowl, add your meat, bread crumbs, 1 tablespoon of the Worcestershire sauce, the spicy brown mustard, 1/4 cup of the barbecue sauce, and 1 tablespoon honey.  Chop up your cooked bacon (not too fine and not too large).  Add the bacon to the bowl.  Use your hands to mix all the ingredients well.  

3. Shape the mixture into a long, thick log and place in an oiled baking dish. Make sure you have enough room in the baking dish.  I use to make the mistake of using a meatloaf pan and the meat didn't have room to breath.

4. In a small bowl, mix together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf (use a basting brush).  

Bake for 45 minutes. Let it rest for about 10 minutes.  Then, slice and serve with mashed potatoes and green beans. 

Weekly Menu Plan: March 24-28th

Sunday: Whole Chicken (baked)

Monday:Leftover

Tuesday: Grilled Chicken Caesar Wrap

Wednesday: Pork BBQ Neck bones

Thursday: Leftover

Friday: Dinner Out

Saturday: Sloppy Joe

Sunday: Lasagna (My mom's recipe=AMAZING)

It's the Month of Casserole's!

So Friday night I looked in my freezer to see what type of meat was left for me to cook; all I saw was a lonely family size package of pork neck bones.  I started searching the Internet and Pinterest for some ideas.  As I was scrolling down, I saw one of my recipes from my blog.  A pinner had "pinned" one of my recipes.  I felt so accomplished lol.  If you ever try one of my recipes, please feel free to "pin it" on Pinterest :).

As I was making my March monthly calendar for food, I really wanted to focus on casseroles.  They can be made ahead of time, placed in the freezer, and they last for at least two days.  Anytime I have a get together at our home, I always have Doritos.  Well, my friend's boyfriend (who loves Doritos) sent me a Facebook message of a recipe called Dorito Casserole.  I told him I would make it, test it out, and if it tasted good, I would make him one.  Well, it came out GREAT, so I guess I owe him one (Thanks Chris).  It was so good that my mother asked me for the recipe when I told her how great it was.  She then gave the recipe to a co-worker.  My kids are picky eaters and even they loved this dish.  Next time I make it, I think I will use chicken instead of beef.  I hope you enjoy as much as we all did.

In addition to the Dorito Casserole recipe, I am also including my Million Dollar Brownie recipe (you will have EVERYONE asking you to be the official brownie maker for all events)! The weekly menu is also posted below!  Have a great week of cooking and baking!!!

Recipe: Dorito Casserole

 

Ingredients:

• 1lb of lean ground beef
• 1 can of ranch style beans
• 1/2 package of small bag of frozen corn
• 1 can of Rotel (with green Chile)
• 1 can of Campbell's Fiesta Nacho Cheese
• 1 (16oz) can of Cream of Chicken soup
• 1 large bag of Doritos
• 2lb of Mexican/Taco Blended Cheese
• 1 pkg of McCormick's taco seasoning
• seasoning: garlic powder, season all, black pepper, and accent
• cooking spray

Direction:
1. Preheat oven to 375 degrees. In a large skillet, brown ground beef.  As your meat is browning, season with seasonings above.  When meat is brown, drain excess grease.  Place meat back in skillet and set aside.  

In a separate cup (container), mix taco seasoning according to packet instructions.  Poor the taco seasoning mix on top of the ground beef and mix well. 

In a large bowl, add the cream of chicken soup, fiesta nacho cheese, corn, beans, Rotel, and half the grated cheese.  Mix well.  Set aside.  Open the Doritos and place in a large zip lock bag.  Use a meat hammer or a rolling pin to crush the Doritos into small pieces.  Pour the crunched up Doritos into the bowl with the soup, beans, etc. Mix thoroughly.  Then add the cooked meat with taco seasoning to the mixture.  Mix well. 

Spray a casserole pan with cooking spray.  Slowly add the mixture to the casserole dish.  Even out.  Sprinkle the rest of the cheese on top.  Cover with foil for the first 30 minutes.  Uncover for the last 15 minutes.  Let it rest for about 15 minutes.  When you get ready to serve, crumble a few Doritos on top.  Serve with some type of bread and ENJOY!!!

Recipe: Magan's Million Dollar Brownies (Recipe Courtesy of Pampered Chef)

Ingredients:

• Canola oil or cooking spray
• 1 package of peanut butter sandwich cookies (about 30 cookies)
• 1 package of fudge brownie mix
• 1/4 cup water
• 2/3 cup of canola oil
• 3 eggs
• 1/2 cup of dry roasted peanuts (could use almonds or walnuts too)
• 1 pkg of semi-sweet chocolate morsels (2 cups)

Directions:
1. Preheat oven to 375 degrees.  Spray a large pan with cooking spray.  Arrange 30 cookies in rows of 3x10 over the bottom of the pan. By the way, it is so much better when you bake your own cookies ahead of time.

2. In a bowl, combine the brownie mix, water, oil, and eggs. Mix well.

3. Pour batter evenly over cookies in a pan.  Spread with a spoon to cover the surface of cookies as much as possible. 

4. Bake 18-20 minutes or until wooden pick inserted in brownie portion comes out clean. 

5. Meanwhile, chop the peanuts up until coarsely chopped. 

6. Remove pan from oven.  Place on a cooling rack.  Immediately sprinkle chocolate morsels evenly over brownie.  Let it stand for about 3-5 minutes.  Spread the chocolate evenly over brownie after it melts.  Sprinkle with peanuts.

7. Cut into 48 squares with a pizza cutter.  Serve warm.  If you are feeling really adventurous, place a scoop of ice cream on top of the brownie. 

Weekly Menu Plan for March 17-22nd
Monday: Southwest Chicken Wraps
Tuesday: Taco's
Wednesday: Leftover
Thursday: Bread Pork Chops
Friday: Leftover
Saturday: Grilled Chicken Caesar Wrap
Sunday: Parmesan Crusted Tilapia

Steak Cooked Three Ways!

Hello everyone!  Since last week, things have slowed down a little for our family, so I was able to make meals that take a little longer.  I looked in the freezer and saw a lot of chicken and beef; but  way at the bottom I saw a big pack of beef sirloin steak.  I decided at that moment that steak would be for dinner.  I did not want grilled steak, so I decided to try something a little different.  I cooked it on the stove for about 5 minutes, then added barbecue sauce, and finally baked it.  It was a mix between fried, smothered, and baked.  It came out really juicy and tender.  I even made sandwiches for lunch using the steak. 

Since I have become a Pampered Chef consultant again, I started trying some of their new recipes.  Well, on Thursday, I made some million dollar brownies and on Friday, I made a strawberry cheesecake.  Both were easy and delicious.  Below, I posted the strawberry cheesecake recipe. 

Happy cooking and baking.  Have a great week!

Recipe: Steak Cooked Three Ways

Ingredients:
pack of beef sirloin steaks
Season all, garlic powder, black pepper, paprika, and McCormick's BBQ seasoning
BBQ sauce (I like spicy honey or some type of sweet and spicy sauce)
Canola cooking oil

Directions: 
1. Preheat a skillet with about three tablespoons of canola oil
2. Wash meat.  Then season both sides of the meat with the seasonings listed above. 

3. When oil is heated, cook both sides of the meat for about 2 minutes on each side.  You really just want it to be a pretty light brown color. 

 4. Next, spray a large baking dish with cooking spray.  Then, drizzle some of the BBQ sauce on the bottom of a large baking pan.  Finally, place cooked meat in the baking dish. 

5. Drizzle more BBQ sauce on top of the meat.  Cover with aluminum foil.  Bake in the oven at 350 degrees for about one hour (until nice and tender). 

6. When the steak is done cooking, base it with the juices in pan and then enjoy!  I served with corn and Hawaiian rolls.

 Recipe: Strawberry Cheesecake (Courtesy of Pampered Chef)

Ingredients:

5 shortbread cookies
1 pound of fresh strawberries
1 tsp of powdered sugar
1 pkg of cream cheese softened
1 lemon
3/4 cup white chocolate morsels

Directions:
1. Line a bowl with plastic wrap and then place it in the freezer.  Next, use a food chopper to chop cookies into fine crumbs (you could also place cookies in a zip lock bag and then use a meat tenderizer to crush cookies).  Then take 6 or 7 large strawberries, cut them in half.  After you cut them in half, chop your strawberries up and place in a bowl.  Sprinkle the powdered sugar on top of strawberries and then mix with a scraper.

2. In another bowl, place softened cream cheese.  Zest about 1 tsp of lemon and then add to the cream cheese.  Mix well (I think I put a little too much lemon, but it was still refreshing).

3. Place chocolate morsels in another bowl.  Microwave uncovered for about 30 seconds.  Stir and continue microwaving for 20-30 seconds stirring frequently (Do not overheat your chocolate morsels or it will become grain).  Stir the melted chocolate into the cream cheese/lemon mixture.

4. Remove batter bowl from freezer.  To layer your cake, pour strawberry mixture into the bottom of bowl.  Sprinkle cookie crumbs evenly over strawberries  Spoon cream cheese mixture over the cookie crumbs.  Spread evenly .  Return to the freezer for about 10 minutes. 

5. Carefully invert batter bowl over a glass plate.  Gently remove the plastic.  Surround with additional strawberries that are cut length wise and shortbread cookies. 

*Side note: Make sure the bowl is frozen and the crumbs are firm.  If you need to freeze a little longer, do so!   Enjoy this very easy and refreshing dessert!

March 3-9th Menu Plan:
Monday: Chicken with a pasta sauce

 








Tuesday: Leftover


Wednesday: Dorito Casserole with beef

Thursday: Leftover

Friday: Parmesan Crusted Tilapia

Saturday: Noah's Avenger Themed Birthday Party (will eat that for lunch/dinner)

Sunday: 
Glazed Pork Chops