Grilled Chicken Alfredo Casserole

Hello fellow food lovers.  I told you all, I am all about great tasting, long-lasting meals.  As much as I LOVE to cook and try new recipes, by the time I get home after work, all I want to do is get things prepared for the next day, spend some time with my husband/kids, and go to bed.  I do not want to spend my whole evening in the kitchen, so having meals that can stretch are ideal to me.  Last weekend, I made a casserole and it turned out better than I thought it would.  It lasted our family of five for three days.  What made it even better was the 5 cheese Peppridge Farm Five Cheese Garlic Bread.  I posted a picture of the finished product on social media and many requested the recipe, so here you go!  I hope yours comes out just as great as mine did!

                         Recipe: Grilled Chicken Alfredo Casserole

Ingredients:

• 1 (12oz box) of penne pasta (you can use any pasta you like)
• 1 package of chicken tenders
• 2-3 table spoons of canola or olive oil
• Cooking Spray
• 1/4 tsp of tyme
• season all, garlic powder, black pepper, and paprika
• 1 stick o butter
• 3 tsp of minced garlic
• 4 tbsp of flour
• 3 cups of half and half
• 3 cups of milk
• 3 cups of Italian Five Cheese
• 1/2 cup of mozzarella cheese
• 1/2 cup of any shredded other white cheese
• Italian seasoning for garnish

Instructions:

1. Marinate your chicken the night before if you can in Italian dressing or some type of marinade. Season it with the seasonings listed above to taste 
2. Preheat the oven to 350 degrees. 
3. Cook the penne pasta according to the box directions
4. In the meantime, get a grill ready (George Foreman, large grill, whatever you have on hand.  Oil the plates up/the grill with the olive oil/canola oil.  Grill your chicken on both sides until it is done (about 10-15 minutes).   
5. When your chicken is done and has cooled off, cut it into chunks and set aside. 

Sauce Instructions: 

1. Melt the butter in a large skillet/sauce pan.  Add the minced garlic to the butter and cook for about 3 minutes.  

2. Using a wire whisk, slowly mix in the flour and stir until it is starting to bubble. Add the half&half and the milk to the flour/butter/garlic.  

3. Bring all of this to a boil and then reduce your heat to to low.  Let this simmer for about 5 minutes.  Don't be afraid to taste your sauce.  If you want to add some garlic powder, black pepper, or seasoning, do so.  

4. Add 1 1/2 cup of the Italian five cheese to the sauce.  Cook for another 5 minutes until the sauce starts to thickens.  Make sure you are continually stirring.  When your sauce has thickened, removed from heat. 

Instructions Continued

1. In a large bowl, add the cut up grilled chicken chunks, then add the pasta, and finally add the sauce.  Mix everything up well.
2. Spray a large casserole dish with cooking spray.  Add the pasta pix to the pan and then start to sprinkle all the remaining cheese on top (the mozzarella, the other white cheese you have chosen, as well as the rest of the Italian five cheese).  
3. Sprinkle with black pepper and garlic powder.  Then place it in the oven that is already preheated for 30-40 minutes.  It should be a golden brown and your kitchen should smell divine!  
4. When it comes out of the oven, let it stand for about 5-10 minutes.  Serve with your favorite garlic bread. 

Enjoy!  

Quick, but Yummy Chicken Lo Mein

I absolutely LOVE Chinese food.  I could eat it at least three times a week.  Unfortunately, I cannot afford to eat out three nights a week.  I thought it would behoove me to learn how to make a few of my favorite take-out dishes.  I am glad I took on this task because I actually like my lo mein more than the Chinese restaurants'.  This weekend, I plan on trying a new orange chicken recipe, but for now, here is a quick, but yummy chicken lo mein recipe.

Recipe: Chicken Lo Mein

Ingredients:

• rice noodles (I used about a two handfuls for a family of 5)
• 1 medium zucchini, chopped into 1 inch pieces
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small-medium onion, thinly sliced
• 1 tablespoon of minced garlic
• 1 small package of chicken tenderloins, cut in chunks
• **If you do not want to buy all the vegetables, you can also buy a bag of frozen stir fry vegetables
• 
  
• sauce

• ½ cup low sodium chicken broth, or water
• 4 tablespoons soy sauce
• 2 tablespoons hoisin sauce (see note)
• 2 teaspoons sesame oil
• 4 teaspoons corn starch + 1 tablespoon cold water
• 1 teaspoon sriracha sauce (you could use more, but I find that 1 teaspoon is hot enough for the kids)
• 

Directions:

1. Cook rice noodles according to package instructions, drain, and set aside (I did this two ways: first time, I boiled the rice noodles for about 11 minutes, rinsed, and drained.  The second time, I boiled water in a large stock pot, then I added the rice noodles to cook for about 10  minutes.  Personally, I liked the first way better).  

2. Cook zucchini, red/green pepper, and onion in a greased pan or skillet. I seasoned the vegetables with garlic powder, black pepper, and season all.  I cooked the vegetables for about 5 minutes.  Next, I added in the minced garlic.  Then add the chicken chunks (add a little more seasoning: garlic powder, black pepper, season all).  Stir periodically over medium heat 5-7 minutes until chicken is cooked through.

3. While veggies and chicken are cooking make the sauce. In a medium bowl stir combine chicken broth, soy sauce, hoisin sauce, sesame oil, and sriracha sauce. In a separate small bowl whisk together corn starch and cold water, then add to the bowl with the other sauce mixture. Mix all sauce ingredients well. 

4. After chicken and veggies are cooked, add the noodles to the pan.  Then pour the sauce over the top. Stir to combine, then cover and simmer 5-10 minutes until thickened. Serve immediately and enjoy.

New Year, New Recipes: Chicken and Cheese Enchilada Casserole

I know, I know...it's been awhile since I have posted.  I have been cooking up a storm, but life has had me very busy.  Hopefully this year, I can post at least once a month.  So, yesterday I spent the entire day watching the show Worst Cooks in America.  Although, I don't consider myself a bad cook, I learned so much from that show.  For example, I learned that Mise en Place means to prepare all your tools and ingredients before you start cooking.  I also learned that I have been holding my knives wrong for a very long time.  As I was preparing my meal today, I concentrated on my knife holding technique :).  The show also gave me some really good recipe ideas such as a chicken lo  mein, which I will try on Tuesday.  If you haven't seen the show, you should check it out.  

Today, I was in the mood for some three things: Mexican food, something quick, and a casserole.  I knew I wanted to try something new, so my tasty Dorito Casserole was not an option.  I saw my neighbor outside throwing something in the trash on my way to the store; seeing him made me remember those delicious enchiladas his wife had made.  BAM, I had my menu choice for the day, an enchilada casserole!  

It took me about 15 minutes to mise en place for this recipe.  The cook time was about 40 minutes.  Nick, Jordyn, and Mason really enjoyed it.  Noah is a such a picky eater and refused to even try it.  His loss and more for me!  Remember to follow my blog and leave comments if you try any of my recipes.  Enjoy!

Recipe: Three Cheese Chicken Enchilada Casserole 

Ingredients:

• 1 small package of boneless, skinless chicken tenderloins
• 1 medium can of your favorite enchilada sauce (19oz can)
• 1/2 cup of Italian shredded cheese, 1 cup of Mozzarella shredded cheese, 1/2 cup of fiesta blend shredded cheese. 
• 4-6 small flour tortillas
• 1 can of your favorite refried beans
• Seasonings: salt, pepper, garlic, season all

Directions: 

1. Rinse your chicken.  In a stock pot, add water, salt and pepper.  Bring to a boil.  Lightly season your chicken with black pepper, season all, and garlic.  Add chicken to boiling water.  Let it cook for 25-30 minutes. When your chicken is done, shred it with forks or a food chopper.  

2. Preheat your oven to 375 degrees.  In a 9x9 baking dish, evenly spread some of the enchilada sauce on the bottom of the pan.  Next, place two of the flour tortillas (overlapping them) on top of the sauce.  Spread some of the refried beans on top of the tortillas.  Then add the chicken.  Next sprinkle a little of each of the three cheeses on top of the chicken.  Finally, drizzle some of the enchilada sauce on top.  Repeat this once more.  Add the remaining enchilada sauce and cheese to the top.  

3. Tightly cover the baking dish with aluminum foil.  Bake for 30 minutes.  After 30 minutes, remove the foil and cook for an additional 10 minutes.   Let the casserole stand for about 10-15 minutes before serving.  

4. Enjoy and possibly serve with some type of bread!