Yummy Eats

I wasnt so sure about this recipe but it was so good! I served with sauteed snow peas and wild rice. Ingredients:   1 1/4 pounds skinless, boneless chicken breast halves 2 teaspoons Creole or Cajun seasoning 1 tablespoon olive oil 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup 1/2 cup water 1 can (4.5 ounces) chopped green chiles HOT 1 teaspoon lime juice 1/4 cup sour cream How to Make It  Season the chicken with the Creole seasoning.                                                     Heat the oil in a 10-inch skillet over mediu...

I looooove gyros, the crunch of the veggies and tang of the feta and tzatiziki sauce - oh sooo goood. I made a stab at attempting to make these at my house and they were a hit!   The homemade pita bread was delicious and so easy.     GREEK PITA BREAD Ingredients 1 cup hot water, but not boiling 2 teaspoons active dry or instant yeast 2 1/2 - 3 cups all-purpose flour 2 teaspoons salt 1 tablespoon olive oil Instructions 1.        Mix the water and yeast together in the bowl of a stand mixer and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sp...

This is the best pot pie recipe ever! It makes 2 smaller pot pies (or 1 really big one)  - you can freeze them, they keep very well Ingredients: 1.5 lbs cooked chicken, diced 3-4 Celery Stalks, diced 3 medium carrots, diced 1 large onion, diced 4 Tbs butter 1/4 cup flour 2 cups chicken broth 1/4 cup white wine 1/2 cup frozen peas 1 cup heavy cream 1/2 (or 1tsp) thyme 1 tsp salt Black pepper Egg wash (optional) Pastry Topping: 2 cups flour 1/2 tsp salt 2 sticks butter, cut into cubes 1 egg 3-4 TBs cold water 1/2 TBs white vinegar Directions: 1) Melt butter in dutch oven and add the onion, celery and carrots. Saute until translucent. 2) Sprinkle the flour over the vegtables and cook for a few minutes. Pour in the chicken broth, and wine, and stir contastly until the mixture thickens. 3) Then add in the peas, chicken, heavy cream and thyme. Taste, and add salt and pepper if neeeded. 4) Remove from heat and add the mixture to 2 pie pans. 5...

This was the perfect cold weather soup! Ingredients: 3/4 cup uncooked wild rice (I used Lundberg) 1 cup carrots 1 cup onions (1 small) 1 cup celery (3-4 stalks) 7 Tbs butter, divided 2 cloves garlic 4 1/2 cups chicken broth 1/2 tsp ground thyme 1/2 tsp ground sage salt and peper 1 lb chicken, diced 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream 1 tsp lemon juice Directions 1) Prepare rice according to package 2) Halfway thrugh the rice cooking, start sauting the vegtables with 1 tbs butter until tender. Add some EVOO if necessary. Add in garlic and cook for another minute. 3) Add in chicken broth, sage, rosemary, thyme, salt and pepper to taste 4) Increase heat to medium high and add chicken. 5) Meanwhile, melt remaining butter (6 TBS) in a small saucepan and then add flour and cook for 1-2 minutes, whisking constantly. slowly add milk, and cook until mixture thickens. (3 minnutes). Then add this mixture to the soup. 6) Once the soup is thickened, ad...

soooo good! You can let this simmer all day and forget about it until it is time to eat.  This is one of Wes's favorite recipes! Ingredients: 2.5-3 lb chuck roast 4 Tbs butter 1 large onion, sliced 3 gloves of garlic, or 1/2 Tbs of garlic powder 1/2 cup soy sauce 1 cup cooking sherry 4 cups water Deli rolls Rosemary, Thyme, other spices (optional) Directions: 1) Slice the onion and add to a large heavy pan with the butter. Dice the meat into about 5 big chunks, and place on top of the onions. 2) Add the remaining ingredients, cover the pot and simmer over LOW heat for about 6 hours, or until beef is fork tender and shreds easily. (If it is not done, continue to simmer for another 30-60 minutes and check again) 3) Optional: Toast buns in a 450 degree oven (only takes about 3 minutes). Remove and add the meat to the buns, add cheese and put back into the oven for another 2 minutes to let the cheese melt. Recipe adapted from my favorite - The Pioneer Woman ...

Another potato recipe for the books. These are so easy and go so well with anything. Steak, chicken, you name it. Ingredients: 10 mini potatoes 1/2 cup cheddar cheese Sour cream, optional Directions: 1) Heat oven to 400 degrees. Microwave the potatoes for 3-4 minutes until soft. Cut in half and then scrape out A LITTLE of the middle of the potato to make room for the cheese.  3) Sprinkle with olive oil, salt and pepper and cook in the oven until the potatoes are a little brown. (I like a little crunch on mine). It takes about 30-45 minutes depending on the size of your potato. 4) Take them out of the oven and put the cheese on right away so it melts nicely. Let cool for about 5 minutes.  I like to dip min in sour cream. Enjoy!

I have started to become addicted to avocado. It is so yummy and healthy for you - so I figure it's a good addiction to have. I put it on salads, burritos, pizza, and so I decided to throw it in a quesadilla. oh my goodness it was DELICIOUS. and EASY. Ingredients: 2-3 large flour tortillas 1 avocado 1 small roma tomato, diced 1 small chicken breast 1 cup cheese, jack or cheddar (I used both) Directions: 1) Season the chicken breast and cook until done, then dice. (I used Weber's Roasted garlic & herb ) 2) Empty the avocado into a bowl, season with salt and pepper and mash. Add in as much of the tomato as you want. I used about half. Spread this mixture over half of the tortilla  3) Add chicken on top on the avocado mixture and then top with about 1/3 cup of cheese. 4) Fold in half and then place on a hot skillet over medium heat. Let cook on each side for 2-3 minuites until the cheese is melted and the tortilla has hardened. Enjoy!

I looove soup and it is getting cold here so it is the perfect time to start busting out some soup! I pureed 3 cups of the soup (4 seemed like too much). It was very filling and delicious! I used my frozen bacon which is thinner than most, I make 15 slices to ensure enough for leftovers. This recipe is from Pioneer Woman.  Ingredients: 6 slices  Thin Bacon, Cut Into 1-inch Pieces 1 whole  Medium Onion, Diced 3 whole  Carrots, Scrubbed Clean And Diced 3 stalks  Celery, Diced 6 whole  Small Russet Potatoes, Peeled And Diced 8 cups  Low Sodium Chicken Or Vegetable Broth 3 Tablespoons  All-purpose Flour 1 cup  Milk 1/2 cup  Heavy Cream 1/2 teaspoon  Salt, More To Taste   Black Pepper To Taste 1/2 teaspoon  Cajun Spice Mix 1 teaspoon  Minced Fresh Parsley 1 cup  Grated Cheese Of Your Choice Directions: 1) Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat...

These are the best potatos EVER. I like them best with breakfast, but they are just as good next to a steak. They are crispy on the outside and tender on the inside.  Like they are fried, but healthier! a little...... Here it goes: Ingredients: 3 medium red potatoes, diced 1 TBs butter 1 TBs olive oil Seasoning salt Cayenne Directions: 1) Dice the potatoes and put in a bowl, add the olive oil. season with salt and pepper, a little seaoning salt and a little cayenne. Mix 2) Spread onto a baking sheet and then dice the butter and but on top of the potatoes.  3) Bake at 425 for 20 minutes and then move oven up to 475 and bake for another 20 minutes. Stir 1-2 times while cooking. Enjoy! 

Everyone loves bacon, right? Especially when it is with jalapenos. Well I do, because I love the spice and saltiness of the two. These are perfect at a potluck or as an appetizer. I cut my bacon in half and used the side that gets crispy. You can do the same, or if your jalapenos are big enough - use the whole darn thing. Or if you don't like bacon - don't use it. They were delicious both ways: Ingredients: 9 Jalapenos 4 oz cream cheese, softened (I used 1/3 less fat) 1/4 tsp paprika 1 package of bacon Directions 1) Heat oven to 375. Leaving the stems on the jalapenos, cut in half and scoop out the ribs and seeds. 2) Mix the cream cheese and paprika and sprinkle in some salt and pepper. 3) Using a small spoon, scoop the cream cheese into the jalapenos. Be careful not to overload the them or else they will overflow in the oven. 4) Wrap the jalapeno in bacon - I cut my bacon strips in half because my peppers were pretty small compared to my bacon. 5) Co...

I like my fish with a crusty top and a little bit of spice. Sometimes the texture of fish gets boring. Until now... This recipe has a nice flavorful top with a crunch and a little spice. The recipe is from Foodie with Family . Here's how you make it: Ingredients: 4 Cod fillets 3 TBs mayonnaise 2 tsp Sriracha 1 cup Panko bread cumbs 1 Tbs butter Non-stick spray Green onions, optional Directions: 1) Preheat oven to 375. Line a baking sheet with foil or parchment paper. Spray the top with non-stick spray so the fish do not stick. 2) In a small bowl mix the sriracha and mayonnaise. Season both sides of the fish with salt and pepper and then on the top side put the mayonnaise mixture.  3) Put the panko on a plate and then dip the top of the fish into the panko. 4) Heat a pan over medium high heat, and place the butter into pan. Fry each fillet for about 3 minutes or until the top is a nice golden brown.  5) Finish cooking in the oven...

I love potatoes. Any kind of potatoes - fried, baked, smashed, they are all really good.  Potato skins are some of the best. The saltiness of the bacon and the creaminess of the sour cream.......yum... You can use any type of small potato for this, but the round long ones work good for small appetizer size.  I mean just look at these:  Ingredients: 3 strips of bacon 10 mini potatoes 2 green onions, diced 1/2 cup cheddar cheese Sour cream Directions: 1) Fry up the bacon on the stove top, or in the oven. Set aside and once cooled, crumble 2) Heat oven to 400 degrees. Microwave the potatoes for 3-4 minutes until soft. Cut in half and then scrape out some of the middle of the potato to make room for the toppings.  3) Sprinkle with salt and pepper and cook in the oven until the potatoes are a little brown. (I like a little crunch on mine). It takes about 30-45 minutes depending on the size of your potato. 4) Take them out of the oven and put the ...

These little things are the cutest and yumm-iest darn appetizers!  Is that a word? yumm-iest?  It is now. Football season is in full swing and that means it is acceptable to eat little snacks all day long. That's what I think anyway.  To make the mini tortilla I used a pastry cutter and cut out 4 rounds from a large tortilla. It worked well. Just use a glass or anything round if you do not have a pastry cutter. This makes 16 minis Ingredients: 4 large burrito sized tortillas 1 chicken breast 1 avocado 1/2 small roma tomato Jack cheese Directions 1) Cut out the mini tortillas from the large tortilla. 2) Put the avocado in a bowl and mash it with a fork, season with salt and pepper and then add in the tomatoes and stir.  3) Season your chicken with your favorite seasoning and cook until done. Dice into very small pieces.  4) Make the quesadilla: layer on a little avocado, then chicken, and then top with a little cheese. 5) Heat a saute ...

These are a quick and easy weeknight meal. They reheat great too! This makes about 5 or 6 depending on the size. Ingredients: 1 lb ground beef 1 can red enchilada sauce 1 can refried beans Shredded cheese Tortillas Sour cream (optional) Directions: 1) Brown ground beef, drain fat. Add in refried beans and enchilada sauce. Cook for another few minutes until everything is combined. Remove from heat. 2) Heat another saute pan over medium heat.  3) Microwave tortillas for about 10 seconds so they are easy to fold. 4) Add filling and top with cheese, roll into a burrito and place seam side down on the pan. Let cook until burrito has a brown color. Serve with sour cream and enjoy!

This recipe is perfect for the weekend - you just have to throw everything together and then forget about it for 4 hours. Serves: 4 Prep time: 5 minutes Cook time: 4 hours Ingredients: 3 chicken breasts, cut in half 1 packet of dry Italian dressing 1 8oz packet of reduced fat cream cheese 1 can of cream of chicken soup 1/2 c onion 1/2 c bell pepper (any color) Directions: 1. Place chicken breasts in the crockpot and season with salt and pepper. Pour the packet of dressing over the chicken. 2. Put the onion, bell pepper, cream cheese and soup into a saucepan. Stirring frequently, heat until the cream cheese is melted. 3. Pour the mixture over the chicken and cook on low for about 4 hours. 4. Shred the chicken and then put back into pot and stir everything together Serve over rice or pasta