bbq desserts: Main Dish

Showing posts with label Main Dish. Show all posts

{Recipe} Quick Deep Dish Chicken Pot Pie

Chicken Pot Pie is just one of those comfort meals. It sticks to the ribs and comforts the soul. This version is quick and easy. I always have pie pastry in my freezer which I think is the best invention since sliced bread!

And speaking of pot pie...are you a Duck Dynasty fan? If so, you gotta love Uncle Si. This has to be one of the funniest things...

Funny! Right?

Enjoy!

Quick Deep Dish Chicken Pot Pie

by Wende Rickett

Ingredients

2 cans cream of chicken soup (I used fat free)
1/2 cup milk
1/4 tsp garlic
1/2 tsp seasoning salt
1/4 tsp black pepper
1 lb frozen mixed veggies, thawed
3 cups chicken breast, cooked and diced
2 tbsp. milk
2 pie pastry, if frozen, thawed

Instructions

1. Preheat oven to 350 degrees.

2. Spray a round 2 quart casserole dish with non-stick spray.

3. Place pie crust in the dish pressing the dough all the way up the sides to the rim.

4. Combine soups, milk (I didn't measure out the milk, just filled the empty soup can to the top), garlic powder, seasoned salt and pepper.

5. Add vegetables. (Mine were still frozen so I threw them in the microwave for 2 minutes and then added them to the soup mixture.)

6. Add chicken breasts, stirring until well combined.

7. Pour mixture into the casserole dish.

8. Unroll second pie crust and place on top of the dish. Crimp the two crusts sealing the pie. I also used a fork and pressed them together.

9. Cut four slits into the top crust to allow the pie to vent.

10. Brush milk on the top crust and place in the oven.

11. Bake for 30 to 45 minutes or until the crust is golden brown.

12. Allow to sit for 5 minutes before serving.

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{Recipe} Spicy Sausage Pasta

I am always looking for fast and easy weeknight meals. This super tasty dish fits all the requirements and then some. Not only is it fast and easy, but it is a one pot meal. Perfect for weeknights!

I found this recipe at the blog of Kevin and Amanda. I have tried several of the recipes on their blog, like Bacon Cheeseburger Chicken. I adapted this recipe a bit to make a bit more to feed my family of five.

Enjoy!

Spicy Sausage Pasta

by Wende Rickett

Ingredients

1 tbsp olive oil
2 lb smoked sausage, sliced into coins
1.5 cups diced onion
2 cloves garlic, minced
24 oz low-sodium chicken broth
1-10 oz can mild diced tomatoes and green chiles, undrained
1 -10 oz can diced tomatoes, undrained
2/3 cup heavy cream
12 oz penne pasta
1/2 teaspoon salt and pepper, each
1 1/2 cup Monterey Jack cheese, shredded
1/3 cup scallions, thinly sliced

Instructions

Add olive oil to an oven-safe skillet over medium high heat until just smoking.

Add sausage and onions and cook until lightly browned, about 4 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir.

Bring to a boil, cover skillet, and reduce heat to medium-low.

Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese.

Top with remaining cheese and sprinkle with scallions.

Broil until cheese is melted, spotty brown, and bubbly.

Linked To:
* I Heart Naptime: Sundae Scoop Link Party
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

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Recipe: Beefy Cheese Enchiladas

For the past two weeks, we have been busy at our church getting ready for Vacation Bible School. It has been a lot of work which has really left me with zero time to grocery shop so I have been cooking out of my pantry. Well, I was down to bare bones and only had cheese, flour tortillas, enchilada sauce and some ground beef. It is no surprise that my family and I love Mexican food so I quickly threw these cheese enchiladas together and they were so good that my family devoured the entire pan in no time. The addition of the beef sauce on top of the enchiladas really made them taste so much better.

This is a super simple and easy throw together recipe and you can use what you have on hand. Instead of flour tortillas, use corn if you have them. If you don't have ground beef, make it vegetarian and just use the enchilada sauce. Use whatever cheese you have on hand. If you do use the bigger burrito size tortillas, I would add more cheese to make sure they are super cheesy. You could also add onions or chilies. This recipe can be customized to your family's liking.

Enjoy!

Beefy Cheese Enchiladas

by Wende Rickett

Ingredients

4 cups cheese, shredded (I used cheddar and jack)
2 cans red enchilada sauce
1 lb ground beef
tortillas, any size (I used fajita size flour)

Instructions

Preheat oven to 350 degrees.
Spray a 9x13" pan with non-stick cooking spray.
Reserve 1/2 cup of cheese and set aside.
Add beef to a medium size sauce pan and cook until browned.
Drain off any fat from the beef and add one can of the enchilada sauce.
Cook the sauce on medium, stirring occasionally.
Heat the tortillas up in the microwave until they are soft.
Laying a tortilla flat and using the additional can of sauce, add 2 tablespoons of the enchilada sauce to the tortilla, making sure to spread it over most of the surface.
Add about 1/4 cup of the cheese to the tortilla.
Roll up the tortilla and place in prepared pan.
Once all of the tortillas have been rolled, spoon a little of the additional sauce over the top of each enchilada. If you have any of the additional sauce left over, add it to the beef sauce.
Bake in the oven for about 15 minutes.
Remove the enchiladas from the oven.
Pour the beef sauce over the enchiladas.
Sprinkle the reserved cheese over the top.
Place back in the oven for about 5 minutes or until cheese is melted.
Remove the pan from the oven and serve.

Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's a Party
*36th Avenue: Show Me Extraordinary
*A Glimpse Inside: Catch a Glimpse
*A Little Nosh: Tastetastic Thursday
*Happy Hour Projects: Happy Hour Friday
*The Grant Life: Financial Friday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Fridays Unfolded
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Polish the Stars: Link Party
*DIY Home Sweet Home: More the Merrier
*Flour Me with Love: Mix It Up Monday
*Delighfully Dowling: Mangia Mondays
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat Tuesday

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Recipe: Slow Cooker Hawaiian BBQ Chicken

We are definitely in the middle of summer. The temp has been in 100's here and it has been too hot to do much of anything much less turn on the oven and cook. I have been making lots of slow cooker meals. I have family favorites that I have been making but I wanted to shake things up a bit so when I found this recipe that I had pinned last year, I knew this was going into my slow cooker immediately. Why it took me so long to make it is beyond me and I could kick my self. This chicken is full of flavor and the pineapple make it totally yummy. I used a spicier BBQ sauce to balance out the sweetness. Yum, yum, yum!

The only slight change I made was only adding half of the BBQ sauce during the cooking and adding the rest once the chicken was shredded and put back in the slow cooker. I served the sandwiches with chips and was happy to not have to turn on the oven at all that night.

Enjoy!

Hawaiian BBQ Chicken

slightly adapted from Framed Cooks

Ingredients

3 pounds boneless chicken breasts
1 onion, diced
1 20-oz can pineapple chunks, drained
1 bottle BBQ sauce, 18-20 ounces.
Hamburger rolls
Extra BBQ sauce for topping

Instructions

Place chicken, pineapple and onion in slow cooker.
Add half of the bottle of BBQ sauce.
Cook for 6-8 hours on low.
Once chicken is cooked, remove chicken breast from cooker, leaving the pineapple and onion.
If there is a lot of cooking liquid, remove all but about 1/4 cup of the liquid, set aside.
Shred chicken and return to the cooker.
Add the remaining BBQ sauce and stir. You want all of the chicken, pineapple and onions to be coated in the sauce.
If the chicken mixture looks a bit dry, add a little of the reserved cooking liquid until it reaches the consistency that you like.
Cook for about an hour on low so the chicken absorbs some of the BBQ sauce.
Serve piled on hamburger buns with BBQ sauce on the side.

Linked To:
*Make Ahead Meals for Busy Mom: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy Home Sweet Home: More the Merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's a Party
*36th Avenue: Show Me Extraordinary
*A Glimpse Inside: Catch a Glimpse
*A Little Nosh: Tastetastic Thursday
*Happy Hour Projects: Happy Hour Friday
*The Grant Life: Financial Friday
*Simple Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Fridays Unfolded

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Recipe: Sloppy Joes

We are a sloppy joe lovin' family! We love it any time of the year, but especially during the spring and summer months...it just says summer to us. I used to buy the mix in the can until I came across Misty's recipe on her blog, Bake Me Away. The first time I made it, I was skeptical because of the lemon juice but it adds to the flavor and makes it so much better than any canned sauce. We love to eat our joes on toasted buttery buns along with cheese slices (I like two) and lots of pickles.

Enjoy!

Sloppy Joes

{adapted from the original recipe by Misty/Bake Me Away}

Ingredients

2 lbs lean ground beef
1 medium onion, finely chopped
salt and pepper to taste
1 1/3 cup ketchup
1/2 c. water
1/2 lemon
1 tbsp vinegar
2 tbsp brown sugar
2 tbsp mustard
hamburger buns
optional: cheese slices, pickles

Instructions

In a large pot, brown meat and onion.
While meat is browning, stir together the ketchup, water, lemon juice, vinegar, brown sugar and mustard.
When meat is cooked, add sauce and stir until combined.
Simmer on medium-low for about 30 minutes until the sauce thickens.
Add salt and pepper to taste.
Serve on buns with a slice of cheese if desired.

Linked To:

*The Sweet Detail: Savory Sunday

*I Heart Naptime: Sundae Scoop

*Nifty Thrifty Things: Nifty Thrifty Sunday

*Simply Klassic Home: Simply Klassic Sunday

*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meals: Church Supper
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Mrs. Happy Homemaker: Makin' You Crave
*The Sweet Spot: Recipe Party
*Flour Me with Love: Mix It Up Monday
*A Southern Fairytale: Mouthwatering Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made from Scratch Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking a Timeout Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Country Momma Cooks: Link and Greet

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{Crazy Cooking Challenge} Scooter's Spaghetti

I can't believe how quickly this year is flying by. It's time for another Crazy Cooking Challenge. Last month's challenge was chocolate cake. The most viewed cake was Whopper Cake with Chocolate Almond Buttercream. This month's challenge is spaghetti with red sauce. My family loves spaghetti so I knew this was a challenge I was going to like!

I know that I can't be the only person addicted to Pinterest, so several months ago, I came across a pin for salad in a jar. A brilliant idea from Paula at Salad in a Jar. I mean REALLY brilliant and if that was so smart she had to have more awesome recipes and boy does she but the one that caught my eye was Scooter's Spaghetti. It was delish!

I made a few changes based on my family's preferences and ingredients that I had on had. I had some Philadelphia Italian herb cooking cream that I thought would be a perfect subsititution for plain cream cheese. I think that it add more flavor and creamy texture. I also used a six cheese Italian pre-shredded mix...all two cups.

OK...here is where I may shock some of you. When I make sauce, either homemade or jarred, I always add a stick of butter or margarine. My sister-in-law's Italian grandmother taught me this over ten years ago. It adds some yummy goodness and really takes the sauce over the top. You certainly could skip this step, however, please give it a try and see if you don't agree. And give it a try as you make this most devine spaghetti dish!

Enjoy!

{Crazy Cooking Challenge} Scooter's Spaghetti

{adapted from the original recipe by Paula/Salad in a Jar}

Ingredients

12 ounces uncooked spaghetti
1 pound ground beef
1 large jar spaghetti sauce (25 ounces)
1/2 cup butter or margarine
1 tbsp butter
2/3 cup chopped onions
1 tbsp minced garlic
8 ounces Philadelphia cooking cream, Italian herb flavor or cream cheese
2 cups Italian cheese mix, shredded
Fresh grated Parmesan cheese
French Fried Onions (small can)

Instructions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef in a skillet. Drain excess grease.
Add spaghetti sauce and 1/2 cup butter to skillet and heat.
Combine onions, peppers and 1 tablespoon butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cooking cream or cream cheese to vegetables and stir well.
Using a 10 x 6 dish, assemble in the following order:

Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
Italian cheese or cheese of your choice
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with fried onions and continue baking 5 more minutes.

Linked To:
*This Chick Cooks: These Chick Cooks
*Turning the Clock Back: What's Cooking Wednesday
*Bizzy Bakes: Bake with Bizzy
*Miz Helen's Country Cottage: Full Plate Thursday
*Frugal Follies: Frugal Food Thursday
*A Little Nosh: Tastetastic Thursday
*Mom on Timeout: Taking a Timeout Thursday
*36th Avenue: Time to Party
*Home Sweet Home: Friday Favorite Finds
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Project: Freestyle Friday
*Rattlebridge Farm: Foodie Friday
*Blissful and Domestic: Feature Friday Linky Party
*The Sweet Details: Savory Sunday
*Everyday Mom's Meals: Church Supper
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Sweet Spot: Recipe Party
*It's A Blog Party: Delicious Dishes

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Recipe: Easy Cheesy Enchiladas

I think I have mentioned at least a hundred times how much I LOVE Mexican food. It was my favorite while I was growing up, I consumed massive amounts during my pregnancies and it is my favorite to cook for my family. Unfortunately, my children didn't inherit my crazy love of all things Mexican. They do however, like dishes that are mild and have lots of cheese and these enchiladas totally fit the bill!

It's also no secret that one of my favorite blogs is Favorite Family Recipes. Last month, when they posted this recipe, I knew that I would be making them soon. I am trying to cut down on the amount of meat that we consume, so these enchiladas were perfect with their cheesy goodness. The sauce was so yummy that I will now be making my own sauce for my other favorite Mexican recipes.

If you love enchiladas as much as we do, you must make this recipe as soon as possible. Enjoy!

Easy Cheesy Enchiladas

by {original recipe by Favorite Family Recipes}

Ingredients

Sauce

2 tbsp oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and pepper, to taste
2 tsp chili powder
1 tsp cumin
1 14 oz. can fire-roasted crushed tomatoes
1/2 cup chicken stock

Enchiladas

12 corn tortillas
3 tbsp oil
4 green onions, chopped
3 tbsp cilantro, finely chopped
4 cups Monterey Jack cheese, shredded and divided

Instructions

Heat 2 tablespoons oil in a small pot over medium heat and saute onion and garlic until tender.
Add chili powder, cumin, tomatoes and stock.
Season with salt and pepper to taste.
Bring to a boil then reduce heat to low and simmer for 10 minutes.
While the sauce is simmering, heat a small skillet over medium heat. Add oil.
Soften each tortilla for 15 seconds on each side in the oil, shaking off any excess.
Transfer to a plate covered with paper towels.
Repeat with each tortilla.
Heat oven to 375 degrees.
Spray a 9x13" pan and set aside.
In a bowl, combine the scallion, cilantro and three cups of cheese.
Fill each tortilla with about 1/4 cup of the cheese mixture and roll up as tightly as possible.
Place the rolled tortillas in the prepared pan.
When all the tortillas have been rolled and placed in the pan, ladle the sauce evenly over the enchiladas and top with the remaining cup of cheese.
Bake until bubbly and brown on top, about 15 minutes.
Remove and enjoy!

Linked to:
*The Sweet Details: Savory Sunday
*My Sweet and Savory: Meatless Mondays
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*A Southern Fairtytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday
*It's A Blog Party: Show Me How
*Inside BruCrew Life: Trick or Treat Tuesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time at the Hungry Hungry Hippo: Anything Goes
*Ekat's Kitchen: Friday Potluck
*KB and Whitesnakes Home: Simply Delish
*Just Winging It: Show Your Stuff
*Blissful and Domestic: Feature Friday Linky Party
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meals: Church Supper
*Petite Hermine: Sunday Linky Party
*A Simply Klassic Home: Simply Klassic Sunday
*From Mess Hall to Bistro: Made from Scratch Tuesday

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Crazy Cooking Challenge: Creamy Chicken Noodle Soup

This month, I am participating in Mom's Crazy Cooking Challenge. Every month there is a new theme challenge. The great thing about this challenge is that you choose a specific recipe from another blogger. You then bake and blog the recipe showcasing the blog that you selected the recipe from. You also get to vote on the best "ultimate" recipe for the month. The challenge this month is chicken noodle soup. My family LOVES soup, especially chicken noodle, so this challenge was great for us.

As I was searching for a perfect soup that my family would enjoy, I came across the blog Let's Dish and found Danelle's recipe for Creamy Chicken Noodle Soup. What grabbed my attention was the fact that it was a creamy soup instead of a broth based soup. With the addition of frozen egg noodles, I knew that this would be a soup my family would devour. I was right!

This soup is not only creamy, but hearty, belly warming goodness that my family gobbled up with only enough left for the girl's to have in their lunch the next day (and that is only because they begged for us not to eat it all gone so they could enjoy it again for lunch). So, thanks to Danelle, we now have a chicken noodle soup recipe that my family not only enjoyed that night, but have requested several times since.

Enjoy!

Creamy Chicken Noodle Soup

{slightly adapted from the original recipe by Danelle/Let's Dish}

Ingredients

2 tbsp butter
2 cups carrots, shredded
1 cup celery, peeled and chopped
1 cup onion, chopped
6 -7 cups chicken broth
3 boneless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 16 oz pkg frozen egg noodles (I used dumpling noodles)
Salt and pepper, to taste

Instructions

Thaw noodles according to package directions. My noodles were wide so I cut them in half.
Meanwhile, melt the butter in a large sauce pot over medium-high heat.
Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
Add 6 cups chicken broth to the pot and bring to a simmer.
Add chicken breasts and boil until chicken is cooked through, about 10 minutes.
Remove chicken breasts from the pot and dice; set aside.
Add the milk to the pot and return to a boil.
Gently stir and add a few noodles at a time (if you incorporate the noodles one or two a time, they will not stick together) to the broth.
Add diced chicken back to the pot and cook for an additional 15 to 25 minutes. (Because my noodles were thicker, it took about 25 minutes for them to cook all the way through.)
Once the noodles are tender and cooked through, add cream of chicken soup and simmer for a few more minutes.
If your soup is too thick, add a small amount of chicken broth until desired consistency is reached. If it is not thick enough, add more cream of chicken soup. (I only added one can of soup, because it was super creamy and thick.)

Linked To:

*Simply Sweet Home: Friday Favorites
*Nifty Thrifty Things: Nifty Thrifty Sunday
*Flamingo Toes: Think Pink Sundays
*Everyday Mom's Meals: Church Supper
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Petite Hermine: Sunday Linky Party
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*DIY Home Sweet Home: More the Merrier
*A Southern Fairytale: Mouthwatering Monday
*Marvelously Messy: A Marvelous Mess
*It's A Keeper: It's A Keeper Thursday

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