Friday, October 24, 2014

Dinner Tonight: Tex-Mex Chicken Pot Pie


We just love, love, love my Chicken Pot Pie this time of year (Really, is there anything more comforting than Chicken Pot Pie???  I think not.), so I decided to mix and match it and make a Tex-Mex version.  Yummy!


This recipe serves four adults.


Shopping List
1 pound chopped, cooked chicken (click here to see my perfect chicken)
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 (10 oz) can Rotel tomatoes (do not drain)
1 (6 oz) can tomato paste
1 tablespoon chili powder
1 cup chicken stock
1 cup frozen corn
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
1 cup shredded Cheddar Cheese


Preheat the oven to 425 degrees.

Lightly spray an 8x8 baking dish with cooking spray, set aside.

 In a large skillet, combine the cooked chicken, onion, bell pepper, jalapeno, Rotel, tomato paste, chili powder, stock and corn over medium-high heat.  Add in a pinch of salt and pepper and bring to simmer for about five minutes.

After simmering, pour the chicken mixture into your prepared baking dish.  Remove your biscuits from the can and lay them across the top of your chicken mixture in the baking dish.  Sprinkle a little cheese down over the tops of each biscuit.

 Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.

Remove from oven and serve.


So simple, right?  Everyone gets a little scoop of Tex-Mex filling with a cheesy biscuit on top!

Happy Friday friends!!

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Thursday, October 23, 2014

Dinner Tonight: Beef Stroganoff Meatballs


I've said it before and I'll say it again, meatballs are a huge hit in our family.  Kensington especially loves a meatball and well pasta, don't all kids love pasta?  

One of our favorite fall and winter suppers is Hamburger Stroganoff...you know, a simpler/weeknight version of Beef Stroganoff.  Well, I took the components and whipped up a meatball version to serve over some noodles and my family went nuts.  So simple, quick and yummy for those busy weeknights when you're trying to get dinner on the table.

This recipe serves four.


Shopping List
1 pound ground beef
1/2 an onion, grated (just use a cheese grater)
2 tablespoons Worcestershire Sauce, divided
1/2 cup breadcrumbs or Panko
2 eggs, lightly beaten
1 tablespoon butter
1 tablespoon flour
1 (10 oz) can cream of mushroom soup
2 cups chicken stock
1 teaspoon garlic powder
2 tablespoons sour cream (or a little more if you like)
1/2 pound of cooked pasta for serving
Chopped green onions or scallions to garnish, optional
Salt and pepper



Preheat oven to 400 degrees.

Line a baking sheet in foil (for easy clean up) and lightly spray with Pam.  Set aside.

In a large mixing bowl, combine the ground beef, grated onion, one tablespoon of Worcestershire sauce, breadcrumbs and eggs.  Form into small meatballs (I made 18 small meatballs but it could be more or less depending on the size you roll yours).

Place the meatballs on the prepared baking sheet and roast about 15 minutes or until browned.

While your meatballs are roasting, heat your tablespoon of butter over medium-high heat in a large skillet.  Quickly whisk the flour into the melted butter and whisk about a minute.  Stir in your mushroom soup and stock and bring to a little bubble then reduce heat to low.  Stir in your garlic powder and a nice pinch of salt and pepper.

Remove meatballs from oven and add them to your skillet mixture to simmer about 10 minutes, stirring them around often.  Right before serving, stir in your sour cream.

Serve your meatballs and some sauce over cooked noodles.


A few meatballs, some noodles and a whole lot of yummy.

Enjoy!


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Wednesday, October 22, 2014

Mix & Match Double Batch with Momfessionals!

It's time once again for one of my Mix and Match Double Batch recipes!!  This time, Andrea from Momfessionals (also one of my BFFs) gave me her yummy Zucchini Bread recipe to tweak just a bit.

Here's the fun thing about mixing and matching...it's not making it better (because trust me, her bread cannot be improved upon)...it's about playing around with flavor combinations, looking to your pantry for a little inspiration and having fun while you're in the kitchen.

I asked Andrea to share with me a recipe she makes a lot during October and this bread recipe fit the bill.  Sweet Andrea loves her a cup of tea and a slice of Zucchini Bread after a long day of teaching middle school math (can you blame her?!?!).

All I did was take her yummy bread recipe and tweak it just a tad...just a little twist on a great recipe.  Thanks Andrea!!


You can click here to see Andrea's original recipe.  I just replaced some cinnamon with pumpkin pie spice, the applesauce with canned pumpkin and stirred in a bit of cocoa powder.  Either way you slice it, you're going to have a great piece of bread!


Shopping List
3 eggs, beaten
1 cup canned pumpkin (I used Libby's)
2 cups sugar
2 cups grated zucchini (about 2 whole zucchinis)
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/4 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder


Preheat oven to 350 degrees.

Grease (I used Pam) two loaf pans and set aside.

In a mixing bowl, combine the eggs, pumpkin and sugar with an electric mixer.  Stir in the grated zucchini and vanilla.  Set aside.

In a separate mixing bowl, combine the flour, salt, pumpkin pie spice, baking powder, baking soda and cocoa powder with a whisk.

Slowly whisk the flour mixture into the zucchini mixture.  Mix until just combined with your spoon.

Divide your batter between the two prepared loaf pans.

Bake 50 to 60 minutes or until the tops of the bread has lightly browned and a toothpick inserted in the middle comes out clean.

Remove loaves from the oven, run a knife around the edges and carefully turn each loaf out on to a plate to cool.

Slice the yummy bread and serve.


My house smelled so good when we baked this bread and our tummies were so happy!

If you really wanted to add a little something extra...you could also stir in one cup of semi-sweet chocolate chips along with your zucchini for an extra chocolaty bread.  That would be delicious too :)!

If you want to see more of Andrea (and trust me, you do!!), you can find her here...

Her fabulous blog
Instagram
Pinterest
Facebook


Love you sweet friend!  Thanks for sharing your recipe with me!

To see how I Mixed and Matched Double Batched last month, click here.

XOXO




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Tuesday, October 21, 2014

Pumpkin Angel Food Cake


I have been making a Strawberry Angel Food Cake for years and years (it's my dad's very favorite dessert), so this fall, I decided to mix and match it and make a pumpkin version.  This was so unbelievably simple and really, really yummy!  My kiddos ate this up!  

Three little ingredients plus a dollop of whipped cream...done.


Shopping List
1 box of angel food cake mix, found with the cake mixes (select one that only requires you add water)
1 (15 oz) can of canned pumpkin (I used Libby's)
1 1/2 tablespoons of cinnamon
Whipped cream to garnish



Preheat oven to 350 degrees.  Grease (I used Pam) a 9x13 baking dish.  Set aside.

In a mixing bowl, combine the box of angel food cake mix and pumpkin with an electric mixer.  Once combined, beat in the cinnamon.

Pour batter into prepared baking dish and bake 25 to 30 minutes or until lightly browned on top and a toothpick inserted in the middle comes out clean.

Remove from oven, cut into squares and dollop with a little whipped cream and a sprinkle of cinnamon.


So simple, so yummy, so fall.



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