Sunday, October 14, 2018

Chicken Bacon Ranch Casserole

I got this recipe from work, and it is delicious.

2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley

5 boneless, skinless chicken breasts, cut into bite-size pieces
12 oz pasta shells
1 pound bacon, fried, drained and cut into bite-size pieces.

1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees.
2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.
3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.
4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.
5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.

Baked Garlic Parmesan Chicken

The original recipe can be found here on

2 tbsp olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 tsp black pepper
6 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees. Lightly grease a large, rimmed cookie sheet.
2. In a large bowl, stir together the olive oil and garlic. In a separate large bowl, mix together the bread crumbs, Parmesan cheese, basil and pepper. Dip each chicken breast in the oil mixture, then the bread crumb mixture and arange in the prepared baking dish. Top the chicken with any remaining bread crumb mixture.
3. Bake 350 degrees for 30 minutes until chicken is golden brown and the juices run clear. 

Sausage Hash Brown Breakfast Casserole

This is a very easy recipe to put together. Recipe can be found here on

1 pound pork sausage
1/2 of a 30-oz package frozen hash browns, thawed
1 cup shredded  cheese
1 1/2 tsp salt
1/2 tsp pepper
1 cup milk
3 large eggs, beaten

Preheat oven to 350 degrees. Grease an 8 or 9" baking dish. Brown the sausage and drain the grease. In a large bowl, combine the browned sausage, hash browns, cheese, 1/2 tsp salt and pepper. In another bowl, whisk together the eggs, milk and 1 tsp salt. Pour hash brown mixture into the prepared pan, then pour the egg mixture on top. Bake 350 degrees for about 45 minutes until golden brown and bubbly.

Oregano-Lemon Chicken

Very tasty and juicy chicken. Original recipe is found here on

3 pounds boneless, skinless chicken breasts
3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano leaves

1. Preheat oven to 375 degrees
2. Grease a 9x13" pan.
3. Place chicken breasts in the prepared pan. Whisk together the lemon juice, honey, olive oil, garlic and oregano leaves in a bowl and pour over the chicken.
4. Bake in a preheated oven until chicken is no longer pink in the center, the juices run clear, and an instant read thermometer inserted in the center of the thickest piece of chicken reads 180 degrees F, about 45 minutes. Baste the chicken with pan juices every 15 minutes while baking. 

Sunday, September 16, 2018


I received this recipe from Victoria, a friend at work. It is very, very good. I've never made anything with ricotta cheese in it, nor have I tried anything with ricotta cheese, thinking I wouldn't like it. I thought it would be grainy, but it's very smooth and really very good. You certainly can leave it out of this recipe if you would prefer, and this lasagna would be just as good. You can adjust the amounts of the ingredients to suit your preferences, too.

I'll list the recipe as she gave it to me, and then list any changes I made afterward.


1 box of oven-ready lasagna noodles  OR 9 regular lasagna noodles SEE NOTE BELOW
I used the traditional lasagna noodles you boil on the stove
1 pound hamburger
2 pounds of shredded Mozzarella cheese I used 8 oz shredded Mozzarella cheese
1 pound of shredded Cheddar cheese I used 8 oz of shredded Cheddar cheese
1 jar of your favorite pasta sauce I used a 45-oz jar of Ragu, Traditional flavor
1 (8-oz) container of ricotta cheese, set aside 1 tbsp for the sauce I used whole milk Ricotta cheese
salt, pepper, Italian seasoning, to taste
2 tsp sugar
parsley flakes for the topping

Note: The oven-ready lasagna noodles look very small, and do not look like they would fill up a 9x13" pan. However, the box states that the noodles will expand as they cook, and fit a 9x13" pan. I have not used these noodles before, but my friend has, and has said they work very well. I'll give the directions for using regular lasagna noodles, but if you want to use the oven-ready noodles, just follow the recipe as instructed.

1. Preheat the oven to 350 degrees.
2. Boil the lasagna noodles according to package directions, drain.
3. Brown the hamburger and drain the grease. Season with salt, pepper.
4. Add the pasta sauce and add the Italian seasoning to taste, sugar and 1 tbsp of Ricotta cheese.
5. Simmer, covered, for 20-30 minutes.
6. In a greased 9x13" pan, spread a thin layer of sauce, then layer 3 noodles.
7. On top of the noodles, spread a thin layer of the ricotta cheese.
8. On top of the ricotta cheese, spread a layer of the meat mixture.
9.  In a large bowl, mix together the mozzarella and cheddar cheeses.
10. On top of the meat mixture, spread a layer of the mozzarella and cheddar cheeses.
11. Repeat layers: Pasta / Ricotta / Meat / Cheese until you end up with a final layer of mozzarella and cheddar cheese on top.
12. Sprinkle liberally with parsley flakes, and Italian seasoning, if desired.

Bake at 350 degrees for about 40 minutes until heated through, is bubbly, and the cheese is melted and browned.

Roasted Turkey Breast Tenderloin

Great recipe, very easy and can be made very quickly. The leftovers are very good, too. Turkey tenderloin can be found at most any grocery store. An instant read thermometer is very useful here.


Recipe can be found here at Key Ingredient.

2 (1-pound each) turkey breast tenderloins
2 tbsp olive oil
1 tsp tsp coarse salt
1 tsp black pepper

Preheat oven to 400 degrees. Line a baking sheet with foil. Rub the turkey tenderloins all over with olive oil. Sprinkle both sides with the salt and pepper. Bake 30 minutes, or until done. A meat thermometer should read 140 degrees. Tent your meat with foil and let rest for 15 minutes before serving. 

Best Slow Cooker French Dip Sandwiches (aka) Beef Au Jus

Made in the crock pot, this French Dip, or Beef Au Jus as my family has always called it, is very tender and delicious! I never would have thought that I would have liked something with coke in it because I don't drink pop, but it does not stand out so I would not skip it. I do recommend using the reduced sodium soy sauce, because otherwise this will be too salty.

Recipe can be found here, at Carlsbad Cravings


Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat
1 tbsp olive oil

1/3 cup reduced sodium soy sauce
1 cup coke (not diet)
2 (10.5 oz) cans beef consomme (may use beef broth)
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (may omit this)
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf

6 French rolls or Hoagie buns
12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.
2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.
3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.
4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.

Chicken Tortellini Soup (aka) Creamy Chicken Noodle Soup

I got this recipe from work. It is excellent, and very versatile. You can use most any type of pasta, whether it is tortellini or egg noodles, or another type of pasta. I use egg noodles, but cheese tortellini is also very good.

Based upon a recipe found here.


6 cups water
1 (32-oz) carton low-sodium chicken broth
2 (10-3/4 oz.) cans cream of chicken soup (may add an additional can, of desired)
2 cups (about 4 breasts) boneless, skinless chicken breasts cooked chicken, cut up - I use a rotisserie chicken
small amount of chopped onion, optional
2 large peeled carrots, diced
1/2 tsp basil leaves, or to taste
1/2 tsp oregano leaves, or to taste
12-oz package extra-wide (or dumpling) egg noodles, cooked in a seperate pot and drained

1. In a large soup pot, combine the water, chicken broth, cream of chicken soup, onions, carrots, basil and oregano.
2. Bring to a boil and simmer, covered, for 30 minutes.
3. Add the chicken and cooked pasta and simmer, covered, for another 15 minutes, or until heated through. Adjust seasonings to taste.

1. I add a tub of Knorr Chicken Homestyle Stock.
2. If the soup is too thick, add additional water or chicken broth, or may add the additional can - or just a portion - of cream of chicken soup.
3. May add other seasonings such as thyme, poultry seasoning, and/or ground sage.

Chicken Rice Hotdish

This is a delicious recipe that is pure comfort food. I know the photos are not great, but it gives you an idea of what you're making. The recipe comes from an old copy of the Betty Crocker cookbook, but can also be found online.

1/4 cup butter
1/3 cup flour
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 cup chicken broth
2 cups cut up, cooked chicken ( I use a rotisserie chicken)
1 1/2 cups COOKED white rice
1/3 cup chopped green bell pepper 
1/4 cup slivered almonds
2 tbsp drained, chopped pimiento

1. Heat butter in a 2-quart saucepan. Stir in the flour, salt and pepper. Cook over medium heat, stirring constantly until bubbly; remove from heat.
2. Stir in milk and chicken broth and heat to boiling, stirring constantly. Boil and stir for one minute.
3. Stir in remaining ingredients.
4. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees until bubbly, about 40-45 minutes. 

Serve with the Mandarin Orange & Almond Salad on this website.

Roasted Pork Tenderloin

I found this recipe online at Natasha's Kitchen where you can even watch a video of the recipe. This tenderloin is very flavorful and juicy. It is a very simple recipe and can be ready in less than 30 minutes. Gone are the days where you have to cook pork until no pink remains - so, some pink is okay. It is useful to have an instant-read meat thermometer, but if you don't have one and cook it for the recommended length of time, you should be just fine. Just know that even with the thermometer, even a with minute or two of extra cooking time, the internal temperature of the meat can go up quickly.

This is the tenderloin that I typically use, and I can find them at any grocery store. Just be sure to get the "original" flavor, meaning that it is unflavored and has not been marinated. I brown and then cook it in a cast iron skillet; but if you don't have one, you can either use an oven proof skillet or brown it in a regular skillet and then transfer to a 9 x 13" pan.


1 tsp sea coarse sea salt, or to taste
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder (I usually use less)
1 tsp ground coriander
2 tbsp canola, vegetable,  or extra light olive oil - (any oil that has a high smoke point), divided
1 pork tenderloin, about 1 1/2 pounds

1. Preheat oven to 400 degrees with the oven rack in the middle.
2. Trim the tenderloin of most of the fat and the silverskin, then pat dry with a paper towel. Pierce the meat all over with a fork and rub with 1 tbsp of oil.
3. Combine your seasonings a sprinkle evenly over the tenderloin.
4. Heat the other 1 tbsp oil in an oven-proof skillet and once the oil is hot, brown the tenderloin on all sides for a total of 6 minutes.
5. Place skillet in the oven and bake uncovered at 400 degrees for 13-15 minutes, turning over halfway through cooking time. Bake until the center of the pork registers at least 150 degrees on an instant-read meat thermometer. Transfer to a cutting board and let rest for 5-10 minutes. Thinly slice and spoon the juices over the meat.

Monday, September 10, 2018

Linguine with Lemon Sauce

I found this recipe online. I haven't made it yet, but it sounds so refreshing. Once I do make it I will update here to tell you how it turns out.

Serves 4

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra to serve on the side

1. Bring a pot of salted water to a boil.
2. Heat the butter in a skillet and add the lemon zest.
3. Drop the linguine in to the boiling water. Cook the pasta according to package directions. Drain.
4. Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir just until heated through. Add the Parmesan cheese and toss. Serve with additional Parmesan and lemon zest on the side.

Note: If you are using fresh linguine that comes in a 9 oz. package, use this in place of the half pound.

Wednesday, July 25, 2018

Blueberry Baked French Toast

I got this recipe from work, and it has turned out to be one of  our favorite recipes. You can use whatever kind of fruit you wish, or you can make it without any fruit at all. I have another recipe for Vanilla Baked French Toast that I will be posting soon that I found online that is also good, if you prefer to have one without fruit. You can use either fresh blueberries or frozen. I double the topping, because otherwise, it is pretty sparse.

Original Source: My Kitchen Craze

French Toast
1 pound loaf of French bread* 
    *(you will only use about 3/4 of it, at most, otherwise this will turn out too dry)
6 eggs
2 cups milk
3/4 cup heavy whipping cream (may use Half & Half)
1/2 cup sugar - brown sugar gives it real good flavor
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 teaspoon cinnamon
Crumb Topping
1/2 cup brown sugar (1 cup)
1/4 cup all-purpose flour (1/2 cup)
1 teaspoon cinnamon (2 teaspoons)
3 tablespoons cold butter, cubed ( 6 tablespoons)
1/4 cup fresh or frozen blueberries (see my note at the bottom) (1/2 cup, or more)
1/4 cup pecans, chopped (1/2 cup - However, I actually do not add nuts to this)

Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar. 


1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan. 
2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best. 
3. Preheat the oven to 350. 
4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture. 
5. Then sprinkle over the blueberries and the pecans.
6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned. 
7. Serve with maple syrup, if desired. 

This is just as good as leftovers, as it is the first time around.