Best Hashbrown Casserole EVER!!!

Wow...It's been so long since I blogged! Blogger is so different now...I feel like I have to learn everything all over again!

As most of you know, I had a baby girl back in April. She just turned 4 months old on the 20th! I can't even believe it. People are NOT lying when they time flies by when you have a baby because it seems
like just yesterday we were on our way to the hospital for my c-section.

Anyways...Towards the end of my pregnancy I had a craving for hashbrown casserole and green bean casserole. My Mom offered to make both to bring over for a BBQ. Score! While she was making it, she wasn't paying attention and accidentally put the fried onions in the hashbrown mixture, I guess she thought she was making the green beans...OOPS! She decided not to tell anyone and see if anybody noticed a difference. There sure was a difference and it was AWESOME! I may or may not have half of the whole pan...So next time try this out...you won't regret it!

1 package southwest style hashbrowns
8oz sour cream
2 cups shredded cheese of your choice (I like the four cheese blends)
1 can cream of mushroom
1/2 container french fried onions

Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl.
Put in a baking dish and bake for approx 30 minutes or until the edges are bubbly.

Yum!Pin It

Saturday Eats...

I hope everyone had a fabulous weekend! We, of course, had crappy weather Saturday and Sunday...Monday was absolutely BEAUTIFUL...and luckily, I only stayed at the office till about 10:30am. SCORE!

Despite the weather on Saturday...we cooked out and had some friends over anyways...we kept it simple with burgers and brats...but I wasn't sure what I wanted to have along with it...then suddenly I had a craving for my Nana's potato salad. I don't know what it is about it but is is so amazingly delicious! So, I called her up, got the recipe and here you go!

Nana's Potato Salad

recipe by: Donna Williams aka Nana

8 new potatoes, cooked, peeled and diced

6 celery stalks, finely diced

1 green bell pepper, finely diced

1/2 cup green olives, chopped

8 hard boiled eggs, roughly chopped or crumbled by hand

1/2 cup dill relish

1 cup mayonnaise

1 1/2 tablespoons yellow mustard

1 1/2 teaspoons celery seed

1 teaspoon olive juice

salt & pepper, to taste

In a small bowl mix together the mayo, mustard, olive juice, salt & pepper.

Place all remaining ingredients into a large mixing bowl, add the mayo mixture and mix together well.

Refrigerate for about 1 hour and serve. 

Makes approx 12 servings and is even better a day or two later!

Printable Recipe!!!

I must say, it turned out pretty good...maybe not quite as good as hers but it was a close second.

Tada!!!

Check out this burger recipe below, It will change your life! I only have a picture of the patties before they got thrown on the grill...Not really sure why I didn't take pictures...does anyone else ever do that??????

A good friend from LHP showed me how to make these quite a few years ago...they are bursting with flavor and oh so delicious!

Onion Ceasar Burgers

Recipe by: Jimmy L

1 1/2lbs ground chuck

2 tablespoons Montreal Steak Seasoning

1/2 cup Ken's Ceasar Dressing (I used the light one)

1/4 yellow onion, very finely diced

1/2 tablespoon minced garlic

buns of your choice

cheese of your choice

Mix the meat, steak seasoning, onion, garlic and dressing all together and form into patties.

Grill over med/high heat for approx 20 minutes, flipping once. Top with cheese of your choice, cook until cheese is melted.

Serve on bun of your choice.

A1 is great on this burger!

This will make 4-6 burgers, depending on the size of the patties.

Printable Recipe!!!

Clearly, I scaled down the recipe when I typed it up for ya!

Let me know how ya like it!

I'll be back later to tell you about the pork butt's Matt cooked in the Caja China!

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I know I've said this before....

I really need to cut back on my pasta intake...but I can't help it...I LOVE it! How could you not???? There are so many things you can do with it, it's ridiculous! Linguine with Clam Sauce being one of them and also happens to be a favorite of mine! I have made it once or twice before, each a little different and I must say...this was my best yet. It is SO simple and delicious. This version is actually quite light, no butter or heavy cream! Although I did eat a nice chunk of bread and butter with it...oh well, ya win some ya lose some!

Also, I did pretty good with the "trying to cook just for two" thing...this is enough for 2 hearty portions with some pasta leftover for lunch...we destroyed the clams! They were SO good and would make an impressive appetizer prepared this way as well!!!!

Linguine with Fresh Clams

12-18 littleneck clams, scrubbed

1/2 pound fresh chopped clams

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 yellow onion, sliced

1/3 cup dry white wine

1 cup chicken stock

juice from 1/2 lemon

1 tablespoon dried oregano

1 tablespoon crushed red pepper flakes

1/4 cup fresh parsley, roughly chopped plus more for garnishing

salt & pepper, to taste

1/2 lb linguine, cooked al dente

fresh cheese for grating

• Heat olive oil in medium skillet over high heat. Add the garlic & onion, cook until translucent. Approx 8 minutes.
• Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt & pepper. Bring to boil, turn down heat and add the chopped clams. Simmer for about 5 minutes.
• Next, add the clams, cover and steam for approx 8 minutes or until the clams open. Transfer to bowl and discard any clams that do not open.
• Finally, toss the linguine with the sauce right in the pan, serve into bowls and top with the whole clams.
• Garnish with freshly grated cheese and parsley.

Printable Recipe!!!

Don't forget the fresh bread & fresh grated cheese!

There's no more left?!?!?!?! May need to up the clam quantity next time!

Enjoy!!!

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One Dish Wonder

I reallllllllllly need to make one dish meals more often...
When I was in South Texas last year I found a one pot meals cookbook at TJ Maxx. I have been eying this particular recipe ever since I opened it and for some reason or another, never got around to actually making it or anything from the cookbook for that matter...I tried to find it online to show you but I can't find it anywhere! I should have taken a picture of it!!!

Here it goes!

Mexican Chicken, Chile & Potato Pot

adapted from : One Pot Meals Cookbook

2 tablespoons vegetable, canola or olive oil

1 package boneless, skinless chicken breast, cut into 1" cubes

1 whole yellow onion, diced

2 cloves garlic, minced 

1 green bell pepper, diced

1 zucchini, diced

2-4 potatoes, depending on the size, diced

1-2 serranos or jalapenos, diced (serranos are a bit hotter than japs)

1 14.5oz can diced tomatoes
2 cups chicken stock

1 bunch fresh cilantro, roughly chopped and separated into two piles

1 tablespoon ground cumin

1 tablespoon dried oregano

2 teaspoons tomato knorr**see note

salt & pepper to taste

• In a large pot heat the oil over medium/high heat and cook the chicken until lightly browned.
• Add the garlic, onion, bell pepper, zucchini and potatoes. Cover and cook for 10 minutes.
• Next add the chicken stock, half of the cilantro, hot pepper, canned tomatoes, cumin, oregano, knorr**, salt and pepper.
• Simmer for 30 minutes or until the potatoes are no longer crisp.
• Serve with warm flour tortillas, fresh avocado slices and garnish with the remaining cilantro and ENJOY!

You can really do a lot with this dish. It would be great with fresh tomatoes instead of canned, green cabbage and the original recipe called for a sweet potato! I just used what I had on hand and it was DELISH!

**You can find tomato knorr in most grocery stores. It will be in the Mexican/Spanish foods section. It is a good staple to have on hand when cooking Mexican cuisine**

Printable Recipe!!!

NOT PICTURED: Oregano, canned tomatoes, knorr, oregano, cumin, salt & pepper
Didn't use the red pepper, but I'm sure it would have been delish!

Just don't make the same mistake I did...opened the wrong end of the oregano shaker!

Mine...

Matt's...he had the right idea by adding the shredded cheese!

I hope you guys like this!!! It is one of my new favorites!!

PS-It's my birthday today and I am spending my afternoon at the dentist...What was I thinking??? 

ADIOS!

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Chicken and Avocado Panini with Jalapeno Mayo

Last night was an easy night...Matt was working late and I was doing stuff around the house...which included putting groceries away, even though I told myself it was clean out the pantry week!?!?! I am sure I'm not the only one who tries this and FAILS...Yesterday's trip to the store cost me $200 and I don't even know what I got!!!! SERIOUSLY, this has to STOP!
My first mistake was going to Family Fare on my way home. I think they jack their prices up just because they know that is the only option, besides Harding's...and let's just say that particular one isn't the cleanest..
Anyways, now I am just rambling and will get to the point. DINNER! Super easy and super delish!!!

Chicken and Avocado Panini

2 chicken breasts, pounded out to 1/2" thick

1 whole avocado, sliced

1 cup shredded monterey jack cheese

jalapeno mayo, as little or as much as you like, recipe below

4 semi-thick slices ciabatta or bread of your choice

butter for the outside of the bread

panini grill

Heat the panini grill to medium/high heat.

Season the chicken with the seasoning of you choice. I used Adam's Reserve kicked up chicken.

Place chicken on hot grill, close and cook until no longer pink. Approx 8 minutes on medium/high heat.

Remove the chicken from grill and set aside.

Butter the outside of the bread, start with the jalapeno mayo on the bottom next put the chicken, half of the avocado, half of the cheese and finish the with other slice of bread.

Repeat for the second sandwich.

Place on the hot panini grill, cover and cook until toasted to your liking. Approx 5 minutes, I gave it a good press or two to really smash it down.

NOTE: If you don't have a panini grill, you could easily do this in a pan/skillet using something heavy to press it down. For example, another pan or wrap a brick with heavy duty foil and that would work perfectly.

Printable Recipe!!!

Voila!
Served with a leafy green salad w/ balsamic vinaigrette

Jalapeno Mayo

1 1/2 cups mayo

2 whole fresh jalapenos, diced

juice from 1/2 a lime

1 tsp salt

1 tsp pepper

1 tsp dried oregano

Mix all ingredients together well.

Put on your favorite sandwiches!

Can be kept in the fridge for up to two weeks.

Printable Recipe!!!

I am now wishing that I hadn't sent my other half with the husband this morning...because it is sounding pretty dang good right now!!!

I just checked the weather and it is looking promising for the weekend...I am keeping my *fingers crossed* hoping I didn't just jinx it by saying that!

Have a fabuloso day!Pin It

Turkey Joes

I have so many things I want to post about...but today, I have to tell you about Monday night's dinner...

The only way I have ever made sloppy joes was using Manwich and I'm not gonna lie...I LOVE the stuff. It's so tangy and simply delish! I knew I didn't have any in the pantry and in an effort to try and clean out my pantry...I decided to make my own. How hard could it be? Not very!!! I browsed around for ideas and came across a great recipe from none other than The Pioneer Woman herself. I changed it up quite bit and they were AWESOME!!! I know most recipes call for brown sugar, we don't really like it sweet, so I didn't even bother with it...and I added jalapenos and lots of Tabasco for some heat!

I'm sorry Manwich but I don't know if I will be able to continue our relationship...

Turkey Joes

1 lb ground turkey

1/2 yellow onion, diced 

2 jalapenos, diced

1 tablespoon minced garlic

1 1/2 cups ketchup

3/4 to 1 cup water

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon A1 steak sauce

1 teaspoon crushed red pepper flakes

Tabasco sauce, to taste

2 tablespoons olive oil

salt & pepper, to taste

buns

Topping suggestions :

sliced cheese

diced onion

pickles

raw jalapenos

1. Heat oil in a skillet over medium heat. Add the turkey, onions, garlic and jalapenos. Cook until turkey is no longer pink. Approx 10 minutes.
2. Add the ketchup, water, mustard, Worcestershire, A1 sauce, crushed red pepper, Tabasco, salt and pepper. Simmer for 20-30 minutes tasting along the way. You many want to add more Tabasco, salt and/or pepper depending on you taste.
3. Serve on your favorite bun and ENJOY!

NOTE : This makes about 6 sandwiches.

Printable Recipe!!!

NOT pictured..A1, garlic, salt, pepper and mustard...my bad!

Needed a tad more ketchup and mustard...

Onion buns are the way to go! Soooo goood!

Simply Delicioso!!!!!!!!!

You could easily substitute the ground turkey for beef...we at so much red meat over the weekend that I felt the need to give my arteries a bit of a rest! Post on that to come later...

I hope everyone has a fabulous day!!!

I will try to, despite the fact that it is raining...AGAIN...

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Someone's got a case of the Monday's...

Hello out there! I hope everybody had a great weekend. I can't believe it is already Monday....Why can't the weekend be 5 days long and the work week be 2??? How great would that be??? In all honesty, I should be enjoying my freedom on the weekends because soon enough the 7 day work week will be back...Soooo I now retract my first question.
I spent the weekend getting some stuff done around the house and doing laundry. The two of us suuuuuuuuuuure do go through a lot of clothes during the week...Just when I think the laundry is caught up, another piles appears out of nowhere. Very mysterious...but the fact that my washer keeps giving me an error code and stops working every other load, doesn't the matter either!
Anyways, I'm debating on what to make for dinner tonight but I know it will probably be something simple..because I got lazy side tracked yesterday and need to finish the aforementioned laundry...
I saw this recipe over at Cooking With Libby last week(it may have even been Monday), new I had most of the ingredients at home and made it that night. It was oh so delicious! I made a few alterations because I couldn't remember the recipe exactly off hand but it turned out great. Thanks Libby!
If you haven't checked out her blog, you must do so, she's got great stuff goin on over there.

Chicken Chile Pasta Casserole

Adapted from : Cooking With Libby

1 pack boneless, skinless chicken breasts

1 chicken bouillon cube

1 box fusilli noodles, or pasta of your choice

4 tablespoons butter

4 stalks celery, chopped

1 whole yellow onion, chopped

1 red or green bell pepper, chopped

1 14.5 oz can fire roasted or regular diced tomatoes

1 14.5oz can stewed tomatoes

2 4.5oz cans diced green chilis

1 lb. processed cheese, cubed, I used velveeta

1 tablespoon hot sauce, optional

1 cup shredded cheese, cheddar or Mexican blend

• Preheat oven to 350 degrees.
• In a medium pot, add about 4 cups of water, the bouillon cube and chicken. Cook until the chicken is no longer pink. Approx 30 minutes on med/high heat. 
• Remove the chicken but reserve the water. Set chicken aside to cool, when cooled, shred or cube.
• Bring the water back up to a boil, add the noodles and cook for 10 minutes. Drain and set aside.
• In a large saute pan, melt the butter over med/high heat. Add the onion, pepper and celery, cook until tender. 
• Next add the cheese, cook until almost melted, then add the chicken, green chilis and hot sauce (if you are using it)
• Finally, add the pasta, mix well, pour into a 9x13 pan, top with shredded cheese and bake at 350 degrees for 30-50 minutes.

***Mine took close to 50 minutes because it sat out for a couple of hours before I baked it***

****The original recipe called for 2 cans of sliced mushrooms. I didn't have them on hand but would definitely use them next time****

NOTE : You could use a store bought rotisserie chicken but make sure to cook your noodles with canned chicken broth or bouillon cubes.

Printable Recipe!!!

I guess I forgot to take pictures of the chicken...SORRY!!!!!

It was paper plate night...

I hope ya'll like it!!!!!!!!

Adios for now!

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