Easy Cheesy Chicken Enchiladas

Yesterday took a toll on me and I'm not sure why because I took full advantage of my day off by doing a whole lot of Nothing!! 

Today I wanted to share with you an easy recipe in case you are in the same boat as me and still feel like doing nothing today!

Easy Cheesy Chicken Enchiladas

What you Need:

:: 8 oz Cream Cheese

:: 1 Can Chicken {10-12 oz or can use 2-3 chicken breasts shredded}

:: 1 10oz can Green Enchilada Sauce

:: 6-8 flour tortilla shells

:: 2 cups Shredded Cheese

What to do:

:: Preheat oven to 400

:: Mix drained can of chicken with softened cream cheese

:: Spread mixture on tortillas and roll

:: Place tortillas in greased baking dish

:: Top tortillas with enchilada sauce and cheese

:: Bake for 30 minutes

Enjoy and serve with all your favorite toppings!! 

Salsa me Red White & Blue

I made homemade salsa and guacamole for the first time in my life and it was so super easy so I thought I'd share!

My town has recently been added to the route for the Bountiful Basket program and last week I purchased the firecracker dip pack. I was a little nervous because I hadn't the first idea how to make salsa, thank goodness for Pinterest!! 

For those who need a recipe with precise measurements this is not for you and my salsa will probably not taste the same the next time I make it!

I took all the ingredients of the dip pack cut them up, removed seeds on peppers and then placed them all on the grill drizzled with a little olive oil and sea salt. I flipped the veggies after 5 min and grilled for about another 5 min. 

Once done I took all the veggies put them in my food processor with some sugar and tomato paste and that was it! For the Guac I just took half of the salsa mix and added 3 avocados with a few splashes of lime juice and mixed that together. Seriously so easy and very tasty, the nice thing about it is you can make it all your own and add stuff until it is just right!! 

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I will be enjoying this salsa and guac with a few beers today to Celebrate America and I hope you have a great 4th of July Holiday!!

Avocado Chicken Stuffed Shells

Last night I finally got my beautiful Rachel Ray stoneware from zulily and had to think of something to make in it right away - thus this recipe was born. 

Avocado Chicken Stuffed Shells

What you Need:
//1 avocado - mashed

//2 tsp lime juice

//1 tbsp pasta seasoning {I use Penzeys - mix of basil, oregano, garlic and thyme}

//1 tsp extra virgin olive oil

//4-6 oz tomato paste

//1 12.5oz can of chicken

//1 10oz can of Ro*tel Mexican - Diced Tomatoes with Lime Juice & Cilantro

//8oz fresh shredded mozzarella 

//1/2 cup pasta sauce {I use Ragu Traditional}

//1 box Jumbo Pasta Shells

What to Do:

//Preheat oven to 350

//Cook pasta according to directions

//Once pasta is done drain the shells, do not rinse but let cool for five or more minutes before you handle them

//While pasta is cooking Mix first seven ingredients together in a bowl along with 4oz of mozzarella

//With a spoon fill the shells with about 2 tbsp worth of filling

//Place filled shells in a greased baking dish {My new stoneware dimensions are 15.75"x 11.75"x 7.5" and I fit 24 shells in it}

//Top filled shells with the pasta sauce and remaining mozzarella

//Bake for 30 min

Italian Meatball Sub Hotdish

What You Need:

5-6 Large slices of bread {I used Texas Toast bread that was about 1in thick}
1 8oz package Cream Cheese (softened)
8oz Sour Cream
2 tsp. Pasta Sprinkle
Garlic Bread Sprinkle (optional)
2 cups Shredded Mozzarella Cheese
1 jar (28oz) Pizza Sauce or Pasta Sauce 

I opted to make my own Meatballs, since we do raise Beef for a living it always feels wrong to buy it, but you could also use 1 lb of fully cooked frozen meatballs.

…

Meatball Ingredients:

1 lb Ground Beef
1 Egg
½ cup Breadcrumbs
2 tsp. Dried Parsley
1 tsp. Chopped Garlic or 2 tsp. minced
1 T Italian Seasoning
½ tsp. Salt
¼ tsp. Pepper

:When meatballs are precooked mix them in a bowl with the sauce you are using:

What To Do:

If you are making your own meatballs you’ll want to start them first.

• Preheat oven to 400.
• Combine all ingredients in a bowl and mix well.
• Shape into balls. I like smaller meatballs so there were more than 12 but you should have at least 12.
• Place on greased baking pan. Precook for about 10-12 min. {They don’t have to be completely done because you will be putting them back in later}

:When meatballs are precooked mix them in a bowl with the sauce you are using:

While meatballs are cooking you can prepare the rest of hotdish.
{If using frozen meatballs make sure to thaw them first then Simmer over medium heat for about 10 min with sauce}

• Place Bread slices in an ungreased 9x13 baking dish.
• :Optional – Sprinkle Bread with your favorite Garlic Bread Seasoning:
• Combine Cream Cheese, Sour Cream & Pasta Sprinkle; mix well.
• Spread Cheese mixture over bread slices. Sprinkle 1 cup mozzarella over mixture.
• Spoon Meat & Sauce over bread & cheese. Sprinkle remaining mozzarella over meat.
• Bake uncovered for 30 min or until cheese bubbles and meatballs are no longer pink in middle

This is a very filling meal so make sure your eyes aren't bigger than your stomach - mine sure were!

Original Recipe

Crockpot Stir Fry

This weekend {+Monday because I didn't work} was exhausting. Busy packing, moving, cleaning and this coming week and next weekend will look much the same.

The in-laws are {almost} all moved into their new house so now begins the process of cleaning the farm before we move in. Our apartment is now in piles and in disarray which is also kind of how my life feels. 

I will be the first to admit manual labor really isn't my thing and this moving business is taking a toll on my laziness haha but my fitbit is loving it!! Needless to say making meals was not on the top of my list this weekend!!

Here is a super easy meal I threw together on Saturday Morning and I was a bad blogger and only got this one picture but I can assure you it is amazing and my husband took thirds!!

Crockpot Stir Fry

What you Need:

1/2 Cup Veggie or Chicken Broth

1/4 Cup Soy Sauce

1/4 Cup Apple Juice (this could also be cider or rice wine vinegar but all I had was apple juice)

1 T. Corn Starch

Dash of Ketchup

...

8oz canned Baby Corn {drained}

8oz canned Water Chestnut {drained}

1 lb Canned Chicken {drained}

8oz Frozen Mushrooms

14oz Frozen Stir Fry Veggies 

What to Do:

Add all of the bottom ingredients to Crockpot. Mix Top ingredients together in bowl then dump on top of Crockpot mixture. Cook on Low for 5-8 hours or High for 3-4 hours. Might take less time too depending on how hot your Crockpot gets. {I had mine on low for 2 hours then on high for another 2 hours}

This was a great dish just by itself but could also be served over rice, whole wheat thin spaghetti or with chow mien noodles. 

Enjoy!!

Cheesy Chili Mac

The weatherman just said 'cold & chilly night' and 'snow' all in one sentence. I don't like it … at all. This North Dakota girl isn't ready for the 's' word! 

I will admit though, one nice thing about the cold is all the delicious warm comfort food. I threw this chili dish together yesterday and was quite pleased with it. It has been approved by The Hubby and The Father-in-law so I hope you enjoy it as well. **Notice how I combined our favorite foods : Meat & Pasta!! 

Cheesy Chili Mac

What You Need:

Ground Beef - 1 Pound

Noodles - 7 oz {noodle of your choice I used Rigatoni}

Chili Powder - 1 Tablespoon

Rotel Diced Tomatoes & Green Chilies - 1 Can

Stewed Tomatoes - 1 Can (15 oz) Drained

Sliced Olives - 1 Can (4 oz) Drained

Pinto Beans - 1 Can (15 oz) Drained

Chopped Onion - 1/2 of Onion {I used the equivalent in minced onion}

Minced Garlic - 1/2 tsp.

Velveeta Cheese - 1/2 Pound

What To Do:

Brown beef with onion and garlic. Drain any excess grease from meat. At the same time boil your noodles according to package directions & drain. Next, in a large pot or crockpot combine all ingredients, heat until the cheese melts and the chili is heated throughout. 

Now bundle up and enjoy your warm bowl of Chili Mac! 

Linking up for Taste of Tuesday with Ashley & Jessica

Taco Ring - Super Easy!

Need something to make for supper that is SUPER easy but still tastes good? I have the perfect Taco Tuesday recipe for you! 

Taco Ring

What you Need:

:: 2 Packs Crescent Rolls

:: 1 lb hamburger (browned & seasoned with your favorite taco seasoning)

:: 1 Cup Shredded Cheese

:: Whatever Taco Toppings you like 

     .:{Taco Sauce; Sour Cream; Salsa; Guacamole; Olives; Extra Cheese … etc.}

Directions:

Preheat oven to 375. Line a baking sheet with tinfoil and start overlapping the thicker part of the crescent triangles to form a circle. Spread your meat along the thicker part of the crescent rolls you just laid out, top with cheese. Now fold the smaller part of the crescent rolls over the meat and cheese. Bake in the oven for 10-15 minutes or until the crescent rolls are golden brown.

Enjoy!

Guac Mayo

I literally just whipped this up and didn't take any fancy photos and ate it with crackers and sandwich meat because our bread was moldy; but that is all beside the point because this Guac Mayo is Amazing!!

I have recently gotten into Penzeys Spices and this was a recipe in their newest catalog. Avocados have really grown on me this year and I thought this sounded delicious! 

So Here is What You Need:

• 1/3 Cup mayonnaise (light works fine)
• 1 large avocado, peeled, pitted and cut in chunks
• 1 TB. freshly-squeezed lime juice (juice of 1/2 lime) {Mine wasn't fresh just the bottle stuff will work}
• 1 clove garlic (or 1/4 tsp. PENZEYS MINCED GARLIC)
• 1/4 Cup chopped fresh cilantro, use more or less or none to taste {I used dried Penzeys cilantro}
• 1/4-1/2 tsp. salt, to taste
• 1/4 -1/2tsp. GROUND CUMIN, to taste {I used Penzeys Chile Powder}
• {I also added about 1/4 tsp. of Penzeys Mural of Flavor because that stuff is good on anything}

That is it -- I just mashed the avocado with a fork and mixed it all together. If you want it creamier you could always put it in the food processor or blender for more blended mayo. 

I can't wait to try this on bread or even with a burger!! 

Bon Appétit! 

Photo Credit

 

Caprese Dip

This is a Pinterest recipe come to life and I'm so in love with this cheesy baked goodness. I made this for the first time last Christmas when Steve and I hosted my family get-together and I was craving it again so had to make it and of course share the recipe with you.

The original recipe I used can be found here.

What You Need:

• Grape or Cherry tomatoes*        
• 1 pint/2 cups halved
• Olive oil 
• 2 tsp
• Garlic  
• 2 cloves, minced 
• Neufchatel or Cream Cheese 
• 8 oz, softened at room temp
• Mozzarella (fresh) cheese 
• 10 oz shredded
• Parmesan Cheese
• 1/4 C grated + handful (1/4-1/2 cup: I like cheese)  
• Basil Leaves 
• 1/4 cup chopped roughly
• Salt & Pepper 
• to taste

What To Do:

1. Preheat oven to 425. Line a baking/cookie sheet with foil and place your halved tomatoes on the foil. Sprinkle the halves with 2 tsp of olive oil and a little salt. Bake tomatoes for 12-17 minutes; take out and set aside. 
2. While the tomatoes are in the oven, you can make your cheese mixture. In a mixing bowl combine the softened cream cheese with the shredded mozzarella. Mixing well, stir in and combine the 1/4 C parmesan, fresh basil, garlic, salt and pepper. 
3. Place tomatoes at the bottom of a baking dish, then top with the cheese mixture. Sprinkle the remaining parmesan on top of cheese mixture. Bake for 20-30 minutes, or until the top is golden and bubbly. Serve immediately with crackers, chips or toasted bread. 

My favorite with this is Tastefully Simple Beer Bread. I make the bread according to direction then take half of it (incase some people don't like crusty bread) cube it drizzle with olive oil and bake on a baking sheet. I keep it in the oven until crispy and it tastes amazing dipped in the Caprese Dip! 

Enjoy!! 

* Sidenote * In my photo I don't have cherry or grape tomatoes, that is a downfall of living in a small town - our grocery store doesn't carry them but I'd highly suggest using them because they taste WAY better. 

Party Food Recipe

As I go through the week I hear something and think ‘I should blog about that’ … but by the time I get home from work I am so sick of staring at a computer screen that I can’t even begin to write a post!

Today though I’ve decided to punch out a quick post! With the Super Bowl soon approaching I thought I’d talk about all those yummy foods that are not so good for you … because that’s what the Super Bowl is all about right?!

My question for you is what is your favorite party food??
…
About 5 years ago I found my favorite party food thanks to my future Mother-In-Law.  I think this is a favorite dip amongst everyone in Rotenberger household so of course I had to get the recipe. I made this dip over 20 times that year and it didn’t take me long to memorize the recipe. So if you don’t have this in your recipe book I suggest you add it!

Tex-Mex Dip

• 16 oz softened cream cheese (I use Neufchâtel cheese)
• 16 oz sour cream
• 2 tomatoes diced (or you can use 1 large can of diced tomatoes)
• 1 small can chopped black olives
• This is up to you if you would rather cut up whole ones it is totally based on preference
• 1 jar taco sauce (mild, medium, hot is up to you)
• 1-1.5 C of shredded cheese
• You can use more or less depending on how much you like cheese
• 9x13 baking dish

Directions

Thoroughly mix together the cream cheese and sour cream making sure there are no lumps of cream cheese. Once the mixture is blended add it to your container and smooth out.

Pour taco sauce over the mixture * note you might not need the entire jar; don’t drown the mixture just enough to cover it in a nice layer *

Next evenly distribute the tomatoes and olives over the sauce, and last layer on your cheese.

I like to let my chill in the fridge for an hour or more but it is totally up to you.

Enjoy and have a great Super Bowl Sunday!

Tex-Mex Dip I made during the NDSU playoff game
NDSU wouldn't fit, this was the closest I could get with the olives!

- Laura Beth

Lumberjack Casserole

I'm surrounded by people who love meat, which isn't a big surprise considering we raise beef cattle and well, I'm mostly surrounded by men. Typically I could base every meal I eat around pasta (my soon to be father-in-law often wonders if I'm a vegetarian, I'm not, I like meat but I just enjoy pasta more). I'd have to say though this is one of my favorite meals to eat and make, because it's super easy!

I'm not crazy about the name of the dish but I didn't make it up so I guess I'll leave the name!

Lumberjack Casserole altered from Meals for 2 by Lindsay Siebert

This recipe feeds 4 hungry people!

Ingredients 

• 1 lb ground beef
• 1 can (15 or 16 oz) pork and beans
• 1/2 cup honey BBQ sauce
• 2 Tbsp brown sugar
• 10 refrigerator biscuits
• 1/2 cup shredded cheddar cheese

Directions

• Preheat oven to 350 degrees F
• Brown Hamburger and drain
• Add beans, BBQ sauce and brown sugar to hamburger
• Mix thoroughly 
• Grease a 2 quart casserole dish and put the meat and bean mixture in
• Place the biscuits on top and sprinkle with cheese
• Bake for 20 minutes

If you make this let me know how it is.

Enjoy!

- Laura Beth