2018

If you run into me at the grocery store, chances are I will have a big block of Cache Valley Creamery cheddar cheese in my shopping cart. My family eats this cheese pretty much every day sliced and in recipes like my Loaded Baked Potato Casserole.

Loaded Baked Potato Casserole is one of my favorite dishes. I use lots of real Cache Valley Creamery Cheddar Cheese, real potatoes and real bacon, so it can easily be the main meal or served as a hearty side dish. Either way, everyone loves to eat it.



Loaded Baked Potato Casserole

Loaded baked potato casserole is comfort food at its finest. Made with real cheese, real potatoes and real bacon, it's the ultimate family favorite side dish.

Prep Time    :  25 minutes
Cook Time   :  55 minutes

Ingredients

  • 4 lbs Red Potatoes, cut into quarters
  • 1/4  cup Butter (Softened)
  • 1/4  cup  Milk
  • 1/2 cup Sour Cream
  • 1 tsp Better Than Buillon Chicken Base
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Salt


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    And let�s talk about butter. You can totally make this recipe with canola oil instead, but let me highly recommend butter!

    If you�ve ever been to one of those Japanese steakhouses where they cook in front of you, this will come as no shock to you. There is a reason they use butter. It is truly better. And I am not using a stick of it a la Paula Deen.?? I used two tablespoons for the whole dish.



    Chicken Fried Rice

    Skip the take-out and make this easy chicken fried rice at home. It's a simple weeknight dinner that's so budget friendly, and it's a real crowd-pleaser!

    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes

    Ingredients

    • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
    • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
    • 2 Tablespoons butter divided
    • 1 1/2 cups frozen peas and carrots
    • 1/2 yellow onion diced
    • 2 green onions chopped
    • 2 cloves garlic finely minced
    • 2 eggs
    • 3 1/2 Tablespoons low-sodium soy sauce
    • 1 Tablespoon sesame oil
    • Salt and freshly ground black pepper

    Instructions


    • Preheat a large skillet or wok over medium-high heat.
    • Add 1/2 Tablespoon butter to the pan.
    • Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
    • Put the cooked chicken on a clean plate, and set aside.
    • Add a tablespoon of butter to the pan.
    • Cook the onions, carrots and peas until tender, about 4 minutes.
    • Add the garlic and cook one more minute.
    • Push the veggies aside, and scramble the eggs on the empty side of the pan.
    • Stir everything together, and add the last 1/2 tablespoon butter to the pan.
    • Add the rice, green onions, soy sauce and chicken and combine.
    • Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
    • Stir everything up, and allow the rice to sort of crisp up again.
    • Turn off the heat, and add the sesame oil.
    • Stir to combine.
    • Serve immediately.

    Recipe Notes

    Nutritional information is approximate and was calculated using a recipe nutrition label generator.

    Full Recipes>>Chicken Fried Rice


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    Normally, I�ve used somewhere in the ballpark of 1 cup of chicken broth, we�ve cut back for this recipe so that the time it takes to reduce the sauce is a lot less. Finish it off with a generous amount of cream and voila! We�ve got tender cooked chicken in balsamic cream sauce.

    So, friends it comes down to this, you have GOT TO make this recipe.

    That is all.




    SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

    prep time  : 10 MINS
    cook time : 30 MINS
    total time  : 40 MINS

    Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you�ve got a restaurant quality meal at home. And you won�t believe how easy it is to put this together!

    INGREDIENTS:


    • 4 small boneless, skinless chicken breasts (or thighs)
    • salt and pepper
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • 1/2 cup finely chopped onions
    • 2 tablespoons butter
    • 1/2 teaspoon fresh thyme
    • pinch of red pepper flakes
    • 1 teaspoon sugar
    • 2 teaspoons balsamic vinegar
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream

    DIRECTIONS:

    • COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
    • caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
    • MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don�t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

    NOTES:

    this makes just enough sauce for the chicken. If you want more sauce to serve with veggies or rice, I suggest doubling everything starting from the chopped onions all the way down to the heavy cream on the ingredient list.

    Full Recipes>>Skillet Chicken In Balsamic Caramelized Onion Cream Sauce


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    Do you love Buffalo Chicken Dip? Do you love flour tortillas? If you answered yes, this recipe is for you! I�ve combined two of my favorites into one super recipe�Buffalo Chicken Taquitos.


    The hubby is a huge connoisseur of Buffalo Wings and he loves these Buffalo Chicken Taquitos. Seriously, I love them too! I do change up one of the main ingredients from Buffalo Chicken Dip�canned chicken. I�m not a big fan of the canned chicken so I use a rotisserie chicken but it�s totally up to you.





    Buffalo Chicken Taquitos




    Ingredients


    • 1 pkg cream cheese, softened (8 ounce)
    • 1/2 cup ranch dressing
    • 1/2 cup buffalo sauce
    • 1 rotisserie chicken, shredded
    • 1 cup shredded cheddar cheese
    • 24 flour tortillas, fajita size
    • non-stick spray

    Directions

    • Preheat oven to 450 degrees.
    • Spray a baking sheet with non-stick cooking spray and set aside.
    • Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
    • Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.





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    If you�re an LSJ regular, you know I use it in a lot of my soup recipes and now this mozzarella chicken recipe. The pesto really helps boost those natural flavors. When was the last time you cooked a tomato sauce in 10 minutes that tasted like it simmered for hours? Regular pesto would also work for this recipe too if that�s all you have. But I really need you to make this with a tomato pesto at least once. Trust me, it makes this recipe.

    When the sauce is ready, nestle the chicken breasts back into the pan. Use a tablespoon to cover the chicken breast with a little sauce. You don�t want them to dry out in the oven. Top them with shredded or sliced mozzarella. Even provolone would work for this recipe. And give it a quick broil to just get that cheese HOT and BUBBLY. Top with fresh basil or parsley.

    I serve this with linguine because that homemade marinara just needs to hug some pasta. Fork twirling is an activity we often partake in. And if you�re being extra good, serve it with slices of crusty bread. That sauce is just begging to be mopped up.




    30 MINUTE MOZZARELLA CHICKEN IN HOMEMADE TOMATO SAUCE

    prep time:5 MINUTES
    cook time:25 MINUTES
    total time:30 MINUTES

    Mozzarella chicken is a simple weeknight dinner recipe! It�s pan seared chicken smothered in a homemade tomato sauce and melty mozzarella � ready in just 30 minutes!

    INGREDIENTS:

    • 4 small chicken breasts
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • � cup chopped onions
    • 1 (14 ounce) can crushed tomatoes
    • � teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
    • � teaspoon dried basil
    • 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
    • salt and pepper + � cup water
    • 4 slices mozzarella cheese (or 1 cup shredded)

    TO SERVE:

    • chopped parsley or basil + pasta or crusty bread

    DIRECTIONS:

    • CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
    • TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn�t any, add in about � teaspoon and saut� the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a � cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
    • ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

    NOTES:

    • Though I do recommend using sun-dried tomato pesto for this recipe as it really enhances the flavor of the sauce and makes it taste like it was simmered all day, basil pesto will also work in the recipe.
    • Also, you can use more or less red pepper flakes to taste. Omit for a milder sauce.
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    Traditionally, Caprese salads do not contain any balsamic vinegar OR avocados or chicken, but today, however, that has changed to make way for this bowl of epic flavours.

    Juicy, golden balsamic chicken���fresh grape or cherry tomatoes��fresh baby mozzarella balls (or bocconcini).

    Say hello to your new favourite salad.



    Chicken Avocado Caprese Salad

    Prep Time  : 5 mins
    Cook Time : 15 mins
    Total Time  : 20 mins

    Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!


    Ingredients

    Marinade/Dressing:

    • 1/4 cup (60 mL) balsamic vinegar
    • 2 tablespoons (30 mL) olive oil
    • 2 teaspoons brown sugar
    • 1 teaspoon minced garlic
    • 1 teaspoon dried basil
    • 1 teaspoon salt


    Salad:

    • 4 chicken thigh fillets, skin removed (no bone)*
    • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
    • 1 avocado, sliced
    • 1 cup cherry or grape tomatoes, sliced
    • 1/2 cup mini mozzarella / bocconcini cheese balls
    • 1/4 cup basil leaves, thinly sliced
    • Salt and pepper, to season


    Instructions

    • Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
    • Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
    • Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.


    Recipe Notes

    *Boneless, skinless chicken breasts can be used instead of thighs

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    1
    I am literally obsessed with adding green onions to buffalo chicken ANYTHING.  I highly recommend topping these sliders with green onions right after you add the cheese/ranch combination, or even just before.  However, I didn�t include green onions in the recipe, because I want them to be an option for those who really like them!

    This recipe for buffalo chicken sliders is really easy, but offers a little more sophistication than your typical slider.  I hope you like them as much as we did!



    Buffalo Chicken Sliders

    Ingredients

    • 1 Tbsp. butter
    • 1 cup shredded rotisserie chicken
    • 1/3 cup buffalo sauce
    • 1/2 Tbsp. garlic powder
    • salt and pepper (to taste)
    • 1/2 cup shredded cheddar
    • 1/4 cup of your favorite ranch dressing
    • 2 Tbsp. melted butter
    • 4 slider buns
    • chopped green onions, for garnish (optional)


    Instructions

    • In a large saute pan over medium heat, melt one tablespoon of butter. Add the shredded rotisserie chicken, and toss the chicken in the butter to coat.
    • Add buffalo sauce, and toss the chicken to coat again. Add garlic powder. Season with salt and pepper to taste.
    • In a medium bowl, combine shredded cheddar and ranch dressing. I used a fork, that way I could easily transfer the ranch-coated cheese to the sliders.
    • Place 1/4 cup of the buffalo chicken onto the bottom half of a slider. Repeat on each slider bun.
    • Top buffalo chicken with at least 1-2 Tbsp. of the cheese/ranch mix. Top with chopped green onion (optional!), and then cap the sliders with the top bun.
    • Brush melted butter to each of the top buns before baking.
    • Bake at 375 for about 5 minutes.
    • Serve hot!


    Notes

    double, triple, or quadruple this recipe to fit your needs!! <3

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    You can slice the chicken and cut vegetables, then mix them with fajita seasoning the night before.  Cover and place it in the refrigerator for up to 24 hours. This extra marinating process actually will make your dish even more flavorful! The next day, you can just add oil to the mixture and bake it on the sheet pan!

    This uncooked fajita chicken mixture can also be stored in the freezer if you prefer. You will need to add oil to the mixture and store in several Ziploc bags. Make sure to flatten them in the bags so that they freeze in a thin layer.

    To cook frozen chicken fajita mixture, you don�t need to thaw it, and just add 10 more minutes to the regular cooking time. Just be aware that when it�s baked, you will have more juice coming from the mixture than the freshly baked one.



    Sheet Pan Baked Chicken Fajitas

    These Chicken Fajitas are a quick and easy one pan meal with tender chicken and colorful vegetables packed with the smoky sweet flavor of traditional fajitas. 


     Prep Time  : 5 minutes
     Cook Time : 20 minutes
     Total Time  : 25 minutes

    Ingredients
    Fajitas


    • 1 1/2 lbs chicken breasts skinless, boneless
    • 3 bell peppers red, yellow, green
    • 1 medium onion
    • 1 tsp cumin powder
    • 1 1/2 tsp chili powder
    • 1 tsp garlic powder or minced garlic
    • 2 tsp paprika
    • salt and pepper to taste
    • 1 tbsp vegetable oil
    • 8 flour tortillas 8 inch size


    Garnishes - optional


    • lime wedges
    • fresh cilantro chopped
    • sour cream
    • avocado

    Instructions


    • Preheat oven to 400�F. Set aside a large baking sheet.
    • On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
    • Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
    • Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
    • Bake for 15 minutes.
    • Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
    • Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
    • Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!


    Recipe Tips
    -You can substitute fajita seasoning mix instead of cumin, garlic, paprika, salt and pepper to save time.

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    A rotisserie chicken works wonders in this recipe! Or just make sure to plan ahead because the recipe calls for pre-cooked chicken. Other than that, the prep is about 5 minutes, but tastes like you spent hours in the kitchen. It is so so good!

    This recipe just gives me one more reason why I love casseroles. They�re easy, delicious, and the leftovers the next day are even better!



    Chicken Noodle Casserole

    This comforting and delicious casserole has all the elements of the classic soup and more! This is a family-favorite!

    Prep Time  : 10 min
    Cook Time : 30 min

    INGREDIENTS

    • 2 cups uncooked egg noodles
    • 2 cups cooked, shredded chicken
    • 1 (10 oz.) package frozen peas and carrots
    • 1 (10 oz.) package frozen corn
    • 1 cup milk
    • 1 (10 oz.) can cream of chicken soup
    • 1 (10 oz.) can cream of mushroom soup
    • salt and pepper, to taste
    • 1/2 Tablespoon dried minced onion
    • 2 Tablespoons melted butter
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon Italian seasoning (optional)

    INSTRUCTIONS
    • Preheat oven to 350� F. Spray a 9x13 inch baking dish with nonstick spray.
    • Boil egg noodles according to package directions. Drain water.
    • Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
    • Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
    NOTES

    *Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.

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    Kartoffelpuffer on the other hand are made from potatoes that are grated raw and grated finely (allowing them to cook quickly and evenly).  The shredded potatoes are wrung out in a clean dish towel and then mixed with egg, finely grated onion and flour and then fried to light golden.  The end result is a crispy exterior and soft interior.

    Kartoffelpuffer can be served sweet or savory.  Most commonly they�re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but are also served savory-style with a yogurt-herb sauce or with meat as part of a meal.



    Crispy German Potato Pancakes

     Ingredients List

    • 2 egg
    • 2 tbsp all-purpose flour
    • 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 6 medium potato, peeled and shredded
    • 1/2 cup onion, finely chopped
    • 1/4 cup vegetable oil


     Directions

    In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
    Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

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    So it seems like stir fries have kind of become my thing. It wasn�t something I set out to do, but my stir fry recipes tend to be some of the most popular recipes on my site! Today I�ve got a honey garlic chicken version that�s quick, healthy and incredibly easy to make! I love that you can customize the meat and veggies exactly to your liking, and the honey garlic chicken sauce only has 4 ingredients, how can you go wrong with that?

    Let�s first talk about how to make honey garlic chicken. Cook the vegetables in a hot pan, then remove the vegetables and add diced chicken breast and minced garlic. When the chicken is cooked through, add the vegetables back into the pan. Whisk together chicken broth, soy sauce, honey and corn starch, then pour over the chicken and vegetables. Simmer for a few minutes then enjoy!



    Honey Garlic Chicken Stir Fry

    This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

    Ingredients

    • 1 tablespoon + 1 teaspoon vegetable oil divided use
    • 1 cup thinly sliced peeled carrots
    • 2 cups broccoli florets
    • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
    • 4 cloves garlic minced
    • 1/4 cup low sodium chicken broth or water
    • 1/4 cup soy sauce
    • 3 tablespoons honey
    • 2 teaspoons cornstarch
    • salt and pepper to taste


    Instructions

    • Heat 1 teaspoon of oil in a large pan over medium heat. 
    • Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
    • Remove the vegetables from the pan; place them on a plate and cover.
    • Wipe the pan clean with a paper towel and turn the heat to high. 
    • Add the remaining tablespoon of oil.
    • Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
    • Add the garlic to the pan and cook for 30 seconds.
    • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
    • In a bowl whisk together the chicken broth, honey and soy sauce. 
    • In a small bowl mix the cornstarch with a tablespoon of cold water.
    • Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
    • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
    • Serve immediately, with rice if desired.
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    That�s where this Honey Pepper Chicken Mac and Cheese comes in. If you guys have an Applebees near you, you may have seen something similar to this on their menu. This has quickly become one of my favorite dishes from their. Creamy cheese, crispy chicken strips and a honey pepper sauce�.who goes wrong with that. 

    I love being able to do copycat recipes at home. Saves this girl a bunch of money and it makes my take-out loving husband super happy. This is a great meal for the whole family to enjoy. It has just enough heat that they kids will love it! And mac and cheese is a no brainer for feeding a hungry family! Enjoy!



    Honey Pepper Chicken Mac and Cheese

    Ingredients


    • 1 16 oz box spiral noodles
    • 1 bag breaded chicken strips
    • 5 slices bacon cooked and crumbled
    • Salt and Pepper
    • Basil


    Honey Pepper Sauce:

    • 3/4 cup honey
    • 1/3 cup soy sauce
    • 1/4 cup brown sugar
    • 1/4 cup pineapple juice
    • Juice of 1 lemon
    • 1 Tbs vinegar
    • 1 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1/4 tsp garlic powder
    • Dash of paprika


    Cheese Sauce:

    • 1 stick butter
    • 2 cups heavy cream
    • 1/2 cup parmesan cheese
    • 1 cup mozzarella cheese
    • 3/4 cup colby jack cheese
    • 2-3 cloves minced garlic


    Instructions

    • Bake or deep fry chicken strips until done (you can also make your own), set aside.
    • Cook pasta according to package directions.
    • Meanwhile in medium saucepan mix all your Honey Pepper sauce ingredients and bring to a boil, reduce heat and simmer for about 15 minutes or until thickened, stirring often..
    • To make your cheese sauce melt your butter and cream together in medium sauce pan.
    • Once melted add your cheese and garlic and stir until combined and reduce heat until all cheeses are blended in.
    • Add salt and pepper to taste.
    • Add pasta to large bowl and pour sauce and crumbled bacon over top, stir to combine.
    • Dip each of your chicken strips into the honey pepper sauce until coated. Set aside.
    • When ready to serve, dish up your pasta and top with chicken strips and sprinkle with basil.
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    Hello, you didn�t make our recipe!! I�m sorry you thought your creation was terrible, but mine is pretty awesome and if you didn�t like yours, well, I bear no responsibility for that.

    However, as food bloggers, it�s pretty much impossible for us to look at a recipe from a cookbook or another website or blog and just make it as-is. The creative juices are always flowing, and it�s just somehow beyond us to leave well-enough alone.

    Hypocrites. But if we screw up someone else�s recipe, we keep it to ourselves. And if we change it and make a new, awesome recipe, we share it with all of our readers, as well as tell them about our awesome blogger friend who has another awesome recipe that inspired this awesome recipe, and you really need to make both



    BBQ Chicken Tostadas

    Prep Time   : 10 mins
    Cook Time  : 8 mins
    Total Time   : 18 mins

    Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.

    Ingredients


    • 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
    • 3 cups cooked and shredded chicken
    • 1 1/2 cups of your favorite barbecue sauce, divided
    • 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
    • 3 green onions, very thinly sliced (optional)


    Instructions


    • Preheat your oven to 350�F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
    • Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
    • Divide the chicken between the tostada shells and top with the cheese (about � cup on each).
    • Bake for 6 to 8 minutes, just until the cheese is melted.
    • Remove from the oven and drizzle with the remaining � cup barbecue sauce. Sprinkle with green onions, if desired.
    Full Recipes>>BBQ Chicken Tostadas
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    If you want to beef up this dish a bit, you can add a rinsed and drained can of white beans, or saut� some mushrooms with the onions. A few red pepper flakes would be nice in here, too, although I like red pepper flakes on just about anything!



    BACON AND SPINACH PASTA WITH PARMESAN

    Bacon and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.

     Prep Time 10 minutes
     Cook Time 20 minutes
     Total Time 30 minutes

    INGREDIENTS


    • 6 oz bacon (1/2 12 oz. pkg) 
    • 1 small onion 
    • 2 cups chicken broth 
    • 1/2 lb pasta 
    • 1/4 lb 3-4 cups fresh spinach 
    • 1/3 cup grated Parmesan 


    INSTRUCTIONS


    • Cut the bacon across the strips into one-inch pieces. Saut� the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
    • While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and saut� until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
    • Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
    • Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
    • Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
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    This Cheese and Garlic Crack Bread is EPIC! �Crack bread� is an appropriate name for this because it�s garlic bread � on crack! It�s basically a cheesy garlic bread, but so much more delicious!!

    Cheese, garlic and bread � you can�t go wrong. This is a great cost effective FUN centrepiece for your next gathering!



    Cheese and Garlic Crack Bread (Pull Apart Bread)
    Prep Time  : 10 min
    Cook Time : 20 mins
    Total Time  : 30 mins

    This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.

    Ingredients


    • 1 crusty loaf , preferably sourdough or Vienna
    • 3/4 cup shredded Mozzarella cheese (or other melting cheese)
    • Garlic Butter
    • 100 g /3.5 oz / 7 tbsp unsalted butter , softened
    • 2 large garlic cloves , minced
    • 3/4 tsp salt
    • 1 tbsp fresh parsley , finely chopped


    Instructions


    • Preheat the oven to 180C/350F.
    • Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
    • Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
    • Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
    • Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
    • Serve immediately.
    Recipe Notes

    • To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
    • The denser the bread, the better the pieces will hold together when pulled off.
    • Use already baked bread, not uncooked bread dough.
    • **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!


    • Cheese and Garlic Crack Bread nutrition per serving, assuming this serves 10.
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    This Chicken Cordon Bleu Noodle Bake makes an easy, comforting dinner any day of the week. It�s a delicious one-pot meal the whole family will love!

    All you need to do is mix together come cooked chicken, ham, swiss cheese, cream of chicken soup, egg noodles, spices, and top it off with some crushed butter crackers.



    Bake it in the oven at 400 degrees for 25 minutes, and you�re ready to eat!

    Enjoy y�all!


    This Chicken Cordon Bleu Noodle Bake makes an easy, comforting dinner any day of the week. It's a delicious one-pot meal the whole family will love!

    Chicken Cordon Bleu Noodle Bake
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins

    This Chicken Cordon Bleu Noodle Bake makes an easy, comforting dinner any day of the week. It's a delicious one-pot meal the whole family will love!

    Ingredients


    • 2 cups egg noodles, cooked
    • 2 cups cooked chicken, chopped
    • 8 oz. cooked and diced ham
    • 2 cans/packages cream of chicken soup (I like the kind by Pacific Foods)
    • 2 cups shredded swiss cheese
    • salt and pepper to taste
    • dried parsley, to taste
    • 18 butter crackers, crushed


    Instructions


    • Preheat oven to 400 degrees. Grease a large casserole dish and set aside.
    • Combine all ingredients except crushed crackers in a large bowl and mix well. Transfer mixture to prepared baking dish and sprinkle with crushed crackers.
    • Bake in preheated oven for 25 minutes until heated through and bubbly. Allow to cool slightly before serving. Enjoy!


    Full Recipes>>CHICKEN CORDON BLEU NOODLE BAKE
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    Every bite is texture heaven. A buttery, crunchy, toasted is stuffed with two layers of melted cheese, cheddar and mozzarella. Hidden in the center is a magical pocket of buffalo chicken. Dip it in ranch dressing, or extra buffalo sauce, for the ultimate buffalo chicken lovers dream quesadilla.

    Bold buffalo chicken wing flavor, two different types of ooey, gooey cheeses are stuffed into these irresistible Extra Cheesy Buffalo Chicken Quesadillas. Trust me, you want to make a batch of these bad boys to-day.




    Ingredients

    1 lb boneless, skinless chicken breasts, cooked and then either diced or shredded
    salt & pepper, to taste
    1/4 cup buffalo sauce
    4 large flour tortillas
    4 tbsp butter, softened
    1 1/2 cups shredded cheddar cheese
    1 cups shredded mozzarella cheese
    4 tbsp ranch dressing

    Instructions


    • In a medium-large mixing bowl, toss the chicken with the buffalo sauce to evenly coat. Season with salt and pepper, to taste.
    • In a separate mixing bowl, add the cheeses and toss until evenly combined.
    • Heat a large skillet over medium heat. Just before you're ready to cook your quesadilla, spray the skillet with a tiny bit of nonstick cooking spray.
    • Working with one tortilla at a time, spread the outside of each evenly with a tablespoon of butter. Place a tortilla in the skillet and, working quickly, sprinkle about an 1/8 of the cheese evenly out over half of the quesadillas. Spread about 1/4 of the chicken mixture out over top of that half. Drizzle a tablespoon of ranch over top of the chicken, sprinkle another 1/8 cup of cheese evenly out over the top, and fold the quesadilla in half to 'close'.
    • Cook the quesadilla until golden and crispy on that side, about 2-3 minutes, but watching carefully. You can use a spatula to gently press down on the quesadilla, if you'd like it on the thicker, more uniform side, while cooking. Use two spatulas to carefully keep it closed and flip it to the other side to continue cooking, until that side's also golden and crispy.
    • Remove the cooked quesadilla to a cutting board to rest, and repeat with the remaining ingredients. 
    • Use a sharp pizza cutter to into 3-4 wedges/slices, and serve with additional ranch dressing or buffalo sauce, as desired.

    Full Recipes >> EXTRA CHEESY BUFFALO CHICKEN QUESADILLAS


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    Italian Roasted Potatoes � buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious!

    I love baby potatoes and they are perfect for these Italian roasted potatoes. Baby potatoes are quick to cook and take only 20 minutes from prep to dinner. Just pick up the smallest baby potatoes you can find at your local store the next time you go shopping.



    Italian Roasted Potatoes Recipe
    Serve 3 | Prep Time: 5 Minutes | Cook Time: 15 Minutes

    Ingredients:
    1 lb baby potatoes
    1 tablespoon olive oil
    2 cloves garlic, minced
    1 teaspoon bottled Italian seasoning
    1/4 teaspoon salt or to taste
    2 dashes paprika
    1/3 cup shredded Parmesan cheese
    1 teaspoon chopped parsley leaves
    2 tablespoons unsalted butter, cut into small cubes

    Method:
    Preheat the oven to 400F. Clean and rinse the baby potatoes, drain and cut into halves.

    Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

    Cook�s Note:
    I used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked. You may also roast the potatoes right away in the oven. Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.

    Full Recipe >> italian potato

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