Creamy Chicken & Broccoli with Spatzle

I was looking for something yummy to do with chicken & to try and get more vegetables into my kiddos... they have been extremely picky lately..sigh.. so I came up with this chicken dish... It fit the bill and they all ate it with NO complaints :)  which is rare... My family loves broccoli... but you can use cauliflower or  the mixed bags of fresh broccoli, cauliflower & carrots...use what you like... I also used chicken tenders but use whatever boneless chicken your family likes... I also used white wine but you can substitute chicken stock as well. I served this over Spatzle which is German noodles cooked, or you can use any kind of wide pasta noodles, or rice or potatoes whatever you like...... Enjoy


Creamy Chicken & Broccoli w/Spatzle

1 package Chicken Tenders
1 small bunch of Broccoli, washed and cut into small florets
1 T. olive oil
1 can Cream of Broccoli Soup
1/2 soup can chicken stock
1/3 cup white wine
2 T water

seasonings of your choice ( I used garlic & onion powder, parsley flakes, Garlic no salt seasoning, Mrs. Dash & a pinch of salt & pepper)

Cooked Spatzle (or pasta of your choice, drained and mixed with a pat of butter)


In large skillet with lid, place olive oil and heat over medium high heat.  Combine seasonings and sprinkle over chicken.  Place in skillet.  Let cook for 2-3 minutes, turn over and add broccoli.  In large measuring cup (I used for easy pouring, but you can use a bowl) place soup, wine, chicken stock,water & seasonings whisk together until combined.  Pour over chicken & broccoli and using spoon stir coating all ingredients.  Place lid on pan and let mixture come to a boil, turning down heat to medium when boiling and cook for around 10-12 minutes or until broccoli is done and chicken is no longer pink stirring often.   Serve over drained spatzle.  Enjoy

Spaghetti Salad

I love Spaghetti Salad....with all the pasta, and what I call goodies in it... tons of veggies, I put mini turkey pepperoni, and freshly grated parmesan cheese.... goodness in a bowl.. but whenever I make it people seem in awe of this...they think it is so complicated when it really couldn't be easier... put it all in a big bowl mix, chill and serve it... you can put whatever veggies you like. To save time you can go to the produce section or your favorite salad bar where all the chopping is done for you ,or chop the veggies yourself. Another couple of secrets...for the dressing, I use sugar, olive oil, & rice wine vinegar (or use lemon anything to brighten up that flavor) and you MUST use McCormick Salad Supreme (1/2 bottle) sprinkled in with the dressing ingredients... that is what gives it that yummy flavor...also the parmesan cheese is optional..but it gives the salad better flavor...Enjoy

Spaghetti salad

1 lb spaghetti, cooked according to package directions and drained)
1 cup cherry/grape tomatoes cut in half
1 small bunch, green onions thinly sliced
1 can sliced black olives,drained
1 green & orange pepper, washed, seeded and chopped
1/4 cup mini Turkey pepperoni (or can use regular mini pepperoni)
4 radishes, washed and small chopped
1/2 cup shredded parmesan

Dressing:
1 bottle Kraft Italian dressing
1/2 bottle McCormick Salad supreme (in the spice section of your supermarket)
1 T sugar
1T. olive oil
1 T. Rice Wine Vinegar (or red wine etc. use what you have)
Combine all ingredients, whisking well.


 In large bowl place all ingredients (EXCEPT parmesan cheese).  Pour dressing mixture over all.  With tongs mix ingredients well.  Sprinkle with parmesan cheese.  Cover bowl and chill in fridge to let flavors combine.  Before serving toss ingredients well, sprinkling a little more cheese over the top.  Enjoy

Crispy Smashed Potatoes

I made these for the first time ever this week for my anniversary dinner... Can I say these are the best tasting and yummiest potatoes ever !!!!  I got this basic recipe from a friend of the family Debbie who is by far the best cook I know... She is the bomb :) Love ya Deb.... she does her's a little different from what I am sharing, I had to put my own spin on it.. (like usual)  my husband had seconds... (think they were a hit:)  I used baby Yukon gold potatoes, but can use small red skinned, or fingerling potatoes... Use what you have... Also use what seasonings you like...Since these were small I served 2 per portion.... Enjoy


Crispy Smashed Potatoes

Baby Yukon Gold potatoes, scrubbed under running water ( I used about 12 potatoes)
Water for boiling the potatoes
1/3 cup melted butter
*seasonings of your choice ( I sprinkled each potato with garlic & onion powder, kosher salt & cracked pepper)


In large pan place potatoes, and completely cover with water.  Boil until fork inserted in potatoes comes out easily and potatoes are completely cooked.  Drain.
Preheat oven to 375.
In baking sheet (with a edge on it) place a sheet of foil.  Spray with nonstick spray.  Place potatoes on foil.  With the bottom of a pan (I just used the one that I cooked the potatoes in be careful cause it may be still hot) smash potatoes into a flattened even layer, continuing until all the potatoes are done.  Drizzle the potatoes with the melted butter and top with seasonings.  Bake for 20-25 minutes or until potatoes are crispy and golden brown.  Serve immediately.  Enjoy

Creamy chicken rice

This is a super easy side dish which takes about 10 minutes to make... with everybody nowadays pressed for time who doesn't like that....  this dish is super versatile as well. You can add cooked chicken & whatever cooked veggies leftover from last nights dinner and add to the mix and make it a super quick main dish.... I have added cooked chicken & broccoli, also mixed veggies to this, and it is wonderful as well.. add whatever you have (mushrooms are another good example).  I have also substituted cream of broccoli soup and also cream of mushroom soup instead of the cream of chicken and it turned out fabulous as well :)  I serve this with some freshly grated Parmesan cheese on top but it is optional.. Enjoy


Creamy Chicken Rice

1 can Cream of Chicken soup
1/2 soup can EACH milk & chicken broth
2 T. butter (divided)
2 T white wine
1 3/4 cans of Instant rice
Parmesan cheese,grated for topping (optional)

seasonings of your choice (I used garlic & onion powder, Mrs. Dash, pinch of salt & pepper, dried parsley flakes & McCormick Original chicken seasoning)

In large skillet with a tight fitting lid, over medium high heat add chicken soup, milk, broth, wine, 1T. of butter and seasonings.  Whisk until smooth and combined.  Bring to boil , & stir in rice mixing well.  Turn off heat and cover pan with lid.  Let set for 5 minutes, stir rice well add additional 1 T. butter stirring to coat rice.  Serve with grated Parmesan cheese.  Enjoy

Baked Pasta with Bechemel Tomato sauce

This is soooooo yummy... I was looking for not the "classic" Superbowl fare... not that wings, and nachos are bad by any means...but I wanted ooey gooey...something... warm comforting and awesome :)   this is just that.... so darn good I couldn't wait for it to get done baking.... heaven :)
The spices in here are optional but make it taste so good...and the combination of bechemel sauce & pasta sauce...can you say delicious..... It is layered kinda like lasagna only 2 layers of pasta....you don't want to make this too saucy or it won't set up...you can use any shape of cut pasta that you like (Penne, Rigatoni, elbow macaroni...use what you have)... enjoy & Happy Superbowl Sunday

Baked Pasta with Bechemel Tomato sauce

1 lb. package of pasta cooked and drained

Pasta sauce:
1/2 lb. ground beef
Veggies of your choice (I used 1/2 green pepper, stalk of celery, 1/4 cup baby carrots & 1/2 onion diced fine)
2-3 T red wine
1 clove of garlic minced
2 T brown sugar
1 jar of your favorite pasta sauce
1 small can tomato paste
1/4 cup beef stock
seasonings of your choice (I used salt & pepper, garlic & onion powder, red pepper flakes & Italian seasoning)
1 T olive oil

In large skillet add olive oil, and add veggies season with salt & pepper.   Cook 2-3 minutes on medium high until starting to get softened.  Add meat and garlic, breaking meat up with spoon.  Continue stirring occasionally until meat is done and veggies are softened.  Deglaze the pan with wine and beef stock.  Cover pan and cook for 2-3 minutes until veggies are tender.  Add pasta sauce, tomato paste, brown sugar and seasonings stirring well.  Bring to a rapid bowl and turn heat down to medium and reduce the sauce for around 5 minutes stirring often.  Keep warm.


Bechemel sauce

1/2 stick butter
2 T flour
1/4 cup beef stock
1 cup milk
seasonings of your choice (seasoned salt, garlic & onion powder & pepper)

Melt butter in saucepan, whisk in flour cooking for 2-3 minutes.  Add beef stock, milk & seasonings whisking to incorporate liquids.  Continue stirring often until boiling and thickened.

Cheesy layer
1 1/2 cups cottage cheese
1/4 cup shredded Parmesan
1 egg
seasonings of your choice ( I added dried parsley, pepper, & garlic & onion powder)

Combine all ingredients mixing well.

Preheat oven to 400 degrees. In 13x9 dish, sprayed with cooking spray spoon in a slight layer of pasta sauce, drizzle with 1/3 of the bechemel sauce.  Add 1/2 the cooked pasta.  Then spoon small spoonfuls of the cheese mixture spreading evenly over pasta.  Drizzle with pasta sauce then 1/3 of the bechemel sprinkle with 1 cup mozzarella cheese. Add remaining pasta spreading out to an even layer, spoon pasta sauce lightly over top, drizzle with remaining bechemel sauce then top with cheese.  Cover with foil (I place mine on a foil lined sheet pan in case there are any boil overs in the oven) and bake for 30 minutes.  Remove foil and bake for 15-25 more minutes until bubbly and cheese is browned. Remove from oven. Enjoy

Pizza Dip

Well thinking about the upcoming Super Bowl...the one football game I actually watch a year.... well only watch until after 1/2 time...then I am about comatose... and stuffed to the gills with yummy party types of food and I am about ready for a nap... :) this recipe is an oldie but a goodie... I have posted this before but it deserves a repeat... I get so many requests for this year round and I always come home with an empty dish when I bring it...the recipe is a basic one and you can add whatever toppings you like... green peppers, cooked sausage, bacon bits, onions, olives...the toppings are endless...basically what you like on a pizza would work...anything goes...also, I usually use a blend of mozzarella cheese, cheddar & Parmesan, but have use the Italian blend cheese and it works fine as well.. I usually toast slices of french bread to serve with this.  It is fine to use plain untoasted bread, I have used pita both toasted and plain, or crackers and crispy breadsticks with this too... (can you tell I made this and served it with all sorts of things and they have all been delicious...Use what you like... Enjoy

Pizza Dip

8oz. cream cheese, softened (I use 1/3 less fat kind)
1 cup pizza sauce (or about 1/2 jar)
2-3 cups shredded mozzarella cheese (or a blend of cheeses)
sliced pepperoni to cover the entire top
seasonings of your choice (I use garlic & onion powder, & Italian seasonings (the kind that has everything in it basil, thyme,oregano etc all mixed up)
Toasted french bread, or crackers,or pita

Preheat oven to 350.  Place cream cheese in a baking dish ( I use a round  pyrex dish).  Spread out to an even layer.  Sprinkle cream cheese lightly with garlic & onion powder, & Italian seasoning.  Spread pizza sauce evenly over cream cheese mixture.  Sprinkle cheese in an even layer completely covering sauce.  Layer pepperoni over top (make sure that they are right next to each other completely covering the entire top because they shrink when cooking).  Place pan in oven and bake for around 15 minutes until cheese is melted and slightly golden.  Serve with toasted bread, or crackers.... enjoy

Homemade Soft Pretzels with Cheesy Dip

These are so darn yummy... I got this recipe from the food blog Jamie cooks it up... check her blog out here... she makes some of the best looking stuff and has awesome pictures..check these out...they are beautiful....that is my goal in 2012 pictures and a better blog... still learning and trying :)  anyway I made some adjustments to the recipe and they turned out so so good.. Thanks Jamie for the inspiration...
Now onto the cheese dip... Gotta have cheese dip with pretzels... it goes hand in hand... thought to myself what would I like to taste in cheese dip.. A little spice, creaminess, mustard, a little sweetness so oft to put the thinking cap on and develop a cheese dip recipe..... and so glad I did...It turned out awesome..next time I will be doubling the Cheesy Dip recipe.. We blew thru that and still had lots of pretzels left... Thinking of adding a splash of white wine next time with the milk.... just a thought... see that's what cooking is, trial and error... try it and if you don't like it start again....make these and thanks Jamie :)  Enjoy


Homemade Soft Pretzels

1 1/2 very warm water
2 1/2 t salt ( I use kosher plus more for sprinkling on pretzels)
 1 packet active dry yeast
 4 1/2- 5 cups of flour ( I used half whole wheat & half regular flour, can use all regular flour)
1 egg, beaten
3 T. brown sugar
6 T butter/margarine melted
10 cups water
3/4 cup baking soda

In large bowl add the water, brown sugar, melted butter and yeast, mix well for 30 seconds, ( I used a whisk).  Let sit for 5 minutes for the yeast to activate.  After the 5 minute rest, add salt, and 2 cups of the flour.  Mix well with a fork (or mixer with the dough hook attached).  Add remaining flour 1 cup at a time until mixture pulls away from bowl. (If using mixer mix for 5 minutes on medium speed.)  If doing by hand dump the dough onto a floured surface ( I used regular flour not the whole wheat to knead the dough) and knead the dough for around 4-5 minutes.  In same bowl as mixed add 1 T oil using a paper towel coat entire bottom of bowl place kneaded dough in bowl and turn over using fingers coat entire dough with oil.  Cover with a towel and set to rise about 1 hour until doubled in size.  After dough has risen take dough out of pan and place on a counter sprayed with cooking spray.  Cut dough into 8 pieces.  Let rest 5 minutes.  While dough is resting bring water to boil, add baking soda.  Take one of the 8 pieces of dough (cover the remaining dough with a towel to avoid drying out) and roll out into a log on cooking spray covered countertop.  Cut log into about 2 inch pieces and place into boiling water, no more than 15-20 pieces at a time.  Remove with a slotted spoon and place on a sprayed baking sheet.  Continue until the pan is full.  Brush lightly with beaten egg.  Sprinkle with coarse salt and bake at 400 degrees for around 14-16 minutes.  Remove from oven and eat with the cheese dip... Continue the steps until all the dough has been used....Enjoy (these are so very yummy)


Cheesy Mustard Dip
2 T butter/margarine
2 T flour
1/3-1/2 cup milk
1 slice american cheese
2 T shredded Parmesan cheese
1/4 t worchester sauce
seasonings of your choice I used(1/4 t each garlic & onion powder,pinch of cayenne pepper, pinch of seasoned salt)
1/4 t Dijon/Spicy mustard
Drizzle of honey

Melt butter over medium heat in pan.  Whisk in flour and cook until bubbly for 2-3 minutes. Whisk in milk stirring constantly.  When it comes up to a bubble and it seems too thick add an additonal 1-2 tablespoonfuls of milk. Add the 2 kinds of cheeses, worchester sauce, mustard, honey and seasonings whisking until cheese  is melted.  Serve immediately with the pretzel bites...