Kentucky Hot Brown Sliders

Had these for dinner tonight.  Amazing.  They were so good and very, very easy.  Plus, I could add the tomato, etc., or not for the pickier eaters.

Kentucky Hot Brown Sliders

Recipe from cinnamonspiceandeverythingnice.com

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1 + 1/2 cups shredded extra sharp cheddar cheese
2 tablespoons grated Parmesan cheese
coarse salt and fresh black pepper

1 (12 pack) King’s Hawaiian® Dinner Rolls, sliced in half
1 pound sliced deli turkey or roasted turkey, sliced thin
12 slices fresh tomato
6 slices bacon, cooked crispy

1. In a medium-sized heavy bottomed saucepan melt the butter over medium-low heat. Whisk in the flour and cook 2 minutes stirring often. Whisk in the milk and Dijon. Turn heat up and bring to a simmer, stirring often, 3 minutes.

1. Turn heat down to low and add the cheddar and Parmesan, stir until completely smooth and melted. Season to taste with salt and pepper. Turn heat down to warm and put a lid on the pan.

1. Preheat the broiler and lay the buns out on a baking sheet cut side up. Place under the broiler to toast 30 seconds to 1 minute.

1. Layer 1 + 1/2 ounces of turkey on the bottom of each bun. Ladle cheese sauce over it then top with a tomato and a piece of bacon. Serve immediately.

Balsamic Chicken Salad with Tortellini

We had this for dinner tonight and it was super yummy-licious.  I did some swapping out.  I did not add the yellow peppers and instead added cut up mozzarella string cheese.  It made it more of a bruschetta dish.  It was really good!

Balsamic Chicken Salad with Tortellini

Recipe from fastsaladrecipes.com

Ingredients:2 – 8.8 oz pkgs Cheese Tortellini
1 lb chicken cutlets, cooked and diced
1 1/2 cups Balsamic Vinaigrette
1 tsp Dijon mustard
Freshly ground pepper, to taste
2 cups firmly packed fresh spinach,
chopped
1/4 cup fresh basil, chiffonade
1 1/2 cups cherry tomatoes, halved
1/2 cup yellow pepper, sliced

Place chicken in a zip-lock bag and pour 1 cup
balsamic vinaigrette in bag with chicken. Marinate
for at least two hours, but best if marinated over night.
In a grill pan, grill chicken breasts about 5-6 min
utes per side until cooked through. Place yellow
pepper slices in grill pan and grill about 2 minutes
on each side.

Whisk together 1/2 cup balsamic vinaigrette and
Dijon mustard in a small bowl.

Cook tortellini according to package directions;
drain. Spread pasta in a single layer on a baking
sheet. Drizzle with 1/2 tbsp olive oil. Let cool for
10 minutes.

Toss together tortellini, chicken pieces,
balsamic/mustard mixture, spinach and remaining
ingredients in a large bowl.

Serve immediately, or if desired, cover and chill for
1 hour before serving.

Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze

Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze

I know, it's been a while since I posted.  I am on a health kick right now so am trying new recipes.  We had this one tonight and it was so, so good....and easy!  I am not usually a ground turkey kind of girl but these were very flavorful.  We used some bruschetta that I bought at Sam's Club but I am sure this homemade bruschetta is also amazing.

Mozzarella Stuffed Bruschetta Turkey Burgers with Balsamic Glaze
From Iowa Girl Eats Blog

Ingredients (makes 4 burgers)

For the burgers:

• 1 lb 99% lean ground turkey breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan cheese
• 1 cup mozzarella cheese, divided

For the Bruschetta:

• 5 Roma tomatoes, chopped
• 2 cloves minced garlic
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1/4 cup fresh basil, sliced
• Salt & pepper, to taste

For the balsamic glaze:

• 1 cup balsamic vinegar

Instructions

For the burgers:

• In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 8 portions.
• Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Heap 1/4 cup mozzarella cheese into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Continue until you have 4 burger patties.
• Grill burgers for 3 to 3 1/2 minutes per side over medium heat.

For bruschetta mixture:

• combine all ingredients, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.

For the balsamic glaze:

• Heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup.
• Top grilled burgers with Bruschetta mixture and drizzle with balsamic glaze.

Slow Cooker Creamy Chicken and Wild Rice Soup

Now that school has started, I've formed a closer relationship with my slow cooker because I have ZERO extra time (those of you who don't have school-aged kids yet, soak up the hours of deciding your own schedules).  While our weather in Texas hasn't started cooling off yet, soup season is beginning to slowly creep in and I've found a few that I'm dying to try.  This one was top of my list and I'm glad I put it to the test.  It was easy, kid-friendly, full of flavor, and made a lot of hungry mouths happy.

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Slow Cooker Creamy Chicken and Wild Rice Soup

Chef Mommy

4 1/2 cups chicken broth

2 cups water

1 cup diced carrots

1 cup diced celery

2 boneless, skinless chicken breasts, thawed

1 pgk. Rice-a-Roni long grain and wild rice

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup all-purpose flour

1/2 cup butter

2 cups half and half (I used fat free)

Combine broth, water, carrots, celery, chicken, rice (with seasoning packet), salt and pepper in the crock pot.  Cook on low for 4 hours, or high for 6 hours.  With about 30 minutes left on slow cooker, melt butter in saucepan over stovetop, add salt and pepper and then flour by tablespoons and mix to make a roux.  Then, whisk in the half and half, a little at a time, until combined and smooth.  Set roux aside while you remove the chicken from the crock pot, shred it, and then put it back in crock pot, along with the roux.  Mix to combine and continue to cook until time is done.  Enjoy!

Roasted Red Pepper and Asiago Caesar Salad

On our recent girls' trip to Utah, we ate at Cafe Zupas and I ordered this salad and their amazing Cauliflower Soup (if you ever go, you MUST try this soup).  It was a perfect combination.  I kept thinking that I could make this same salad at home and so I went home and did just that.  Its so delicious and so easy to throw together.  What I loved about it too is that you can make it into a meal by  adapting it to what you and your kids like (see suggestions below).  My kids LOVED this when I added pasta to it and we all ate it for dinner.

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Roasted Red Pepper and Asiago Caesar Salad

Adapted from Cafe Zupas

Head of Romaine Lettuce, chopped

Jar of sweet Roasted Red Peppers, diced small (add desired portion)

Asiago Cheese, shredded

Brianne's Asiago Caesar Dressing (found in dressing aisle)

Garlic Croutons (we like Texas Toast Garlic & Butter flavor)

Shredded Chicken (optional)

** Preparation Suggestions: you can prepare this however you like, whatever proportions you like.  Leave out the croutons, add shredded chicken, add a box of cooked pasta, make it into a wrap, whatever you like! We made it without chicken and added cooked pasta and ate it as a main course. 

Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)

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Crock Pot Cream Cheese Chicken Chili over Rice

Adapted slightly from Rita's Recipes 

2 frozen chicken breasts

1 can Rotel tomatoes (with diced green chilies)

1 cup of frozen corn (or one can)

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 Tbs. cumin

1 tsp. chili powder

1 tsp. onion powder

1/2 cup water (skip this if you're using canned corn)

1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.

Brown Rice and Black Bean Casserole

We LOVED this casserole...hearty, full of yummy vegetables, and easy to make. Great for leftovers too. We will definitely be making this one again- it really was delicious.

image courtesy allrecipes.com

Brown Rice and Black Bean Casserole

Allrecipes.com

1/3 cup brown rice

1 cup vegetable broth

1 Tbs. olive oil

1/3 cup onion, diced

1 medium zucchini, chopped or thinly sliced

2 chicken breasts, cooked and diced (I used 1/3 of the Costco rotisserie chicken)

1/2 to 3/4 cup sliced mushrooms

1/2 tsp. cumin

Salt, to taste

Cayenne Pepper, to taste

1 (15 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chilies

1/3 cup carrots, chopped small

2 cups shredded swiss cheese

Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees. Lightly grease a medium-sized casserole dish. Heat the olive oil in a skillet over medium heat and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and half of the swiss cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Cover casserole dish loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly browned.

Mexican Meatloaf

I knew I'd forget to post Dagmar's recipes every day. :) Here goes another one...enjoy!

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Mexican Meatloaf

Dagmar Jewkes

1 1/2 lb. ground turkey

2 c. salsa

1/2 can tomato sauce, or diced tomatoes

1 pack stuffing mix for turkey or chicken

2 large eggs

Mix all ingredients together. Divide into a 12-muffin baking pan and bake for 15 minutes at 375 degrees- or until cooked through. Top with cheese or tomato sauce, if desired.

Garden Chicken Casserole

Pic courtesy of Google images

I know that you're probably immediately turned off by the word "casserole," but don't be. Mostly because it's not a casserole, it's more like a stew. You don't even bake it in the oven! Anyway, of all the recipes that Mom made for us growing up, this is maybe one of three that I still make today. Which is a testament to it's goodness. Not that Mom wasn't a fabulous cook, it's just that times and food has changed a lot. And even though this is an oldie, it's a goodie.



Garden Chicken Casserole
from Becky Jewkes

Brown 10 chicken breasts in small amount of oil
Peel and slice 10 carrots
Wash and thinly slice 10 potatoes
Slice in to rings 2 onions

Spray non-stick spray on the bottom of a large pot. Layer chicken, carrots, onions, potatoes. Season with s & p. Pour 2 cans of cream of chicken soup diluted with 1 can of water over the chicken and veggies. Cover and simmer on low for 45 minutes or until potatoes break easily.

***Note: You can manipulate this recipe SO easily. First off, I would probably cut this one in half, maybe even in a fourth. You can add peas, peppers, tomatoes, or whatever your little heart desires. You can also change the ratios of ingredients to your liking. Enjoy!