Zucchini Casserole

This is a yummy summer casserole. I give it a 4.5-5!

2 Medium Zucchinis

2 Medium Carrots

1 Small Yellow Squash

2 Cups sliced mushrooms

½ A White Onion

¼ cup Sour cream

¾ stick of melted Butter

1 or 2 Boxes of chicken flavored stuffing

In a wok or large pan, saute your sliced zucchini, carrots, onions, squash, and mushrooms until soft. Once soft add the can of cream of chicken. (Use Campbell cream of chicken. Trust me.) and the sour cream. Mix until well blended. Add salt and pepper to taste.
Add your stuffing to your melted butter and mix until the bread is evenly covered in butter. Put half of the stuffing in the bottom of a cake pan, then put your zucchini mix on top of it. Top off the casserole with the rest of the stuffing. Bake in oven 30 mins or until hot.   

Smothered Chicken with Mushroom Gravy

So I found this recipe from Mels Kitchen Cafe http://www.melskitchencafe.com. I love her recipes! Almost all the ones I try I love. Here is one I tried the other day that I found worthy to go on my blog. I give it a 5 out of 5!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• Salt and pepper to taste

Directions

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to a plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is divine with mashed potatoes).

Catalina Chicken

I LOVE this recipe! So yummy and easy to make!
All you need...

1 Cup Catalina Dressing
1/2 Cup Yellow Mustard
3/4 Cup Brown Sugar
And chicken breast

Mix all of these ingredients together and put over your chicken in a pan. Bake in oven at 350 for about 30-40 mins. Serve it with rice or potatoes. Enjoy! I give this a 5 out of 5!

Tinga

We love this one in our home. Easy to make and super yummy! I give this a 5 out of 5!

Tinga (Mexican Dish)

Ingredients

2 cups shredded cooked chuck roast or cooked chicken or cooked pork 

1/2 canned chipotle chiles in adobo (OR LESS)

1 small onion, coarsley chopped

1 can tomato sauce or 1 large tomato, coarsley chopped

2 garlic cloves

1 tsp chicken bouillon

1 teaspoon salt

1 large onions, sliced into rings about 1/4 inch thick

2 tablespoons vegetable oil

TO SERVE

sour cream

shredded iceberg lettuce

grated parmesan cheese (optional)

tostadas

Directions

In large sauce pan wilt the sliced onions in the oil until very soft, but not brown.

 

About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare and add lots of the adobo from the can as it adds tons of flavor but almost no heat.

 

To the chiles add the tomatoes or tomato sauce, chopped onion, garlic, bullion, and salt blend until smooth.

 

Add puree to onions and cook about 5 minutes.

 

Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy) stir entire mixture and cook until warmed through 1-2 minutes.

 

To eat take a tostada and spread with sour cream.

Sprinkle on some parmesan cheese if desired.

Add shredded lettuce and top with tinga mixture.

Cowboy Caviar

A good tasty, healthy, and down right delicious snack that should be, nay, NEEDS to be shared. Credit goes to Gretchen for sending me the recipe! A 5 out of 5!

Cowboy Caviar

2 can black beans rinsed (can't forget to rinse or else it bites you in the butt...)
1 can corn drained
2 chopped tomatoes large
1 avocados diced
1/2 red onion chopped
1/4 c. Cilantro chopped -Dressing-
1 T red wine vinegar
3-4 T lime juice
2T Olive Oil
1t salt
1/2t pepper

 Combine all and chill.
 Consume with tortilla chips.

Chocolate Lava Cake

This cake looks SO good! I just made this, its cooling as we speak! It was pretty easy to make. Here is the link to see how it's made.
Enjoy!
http://foodwishes.blogspot.com/2009/02/chocolate-lave-cake-20-return-of-molten.html

Amish White Bread

So I came across this recipe and gave it a try. I loved it! It was nice and soft and just yummy! You can do a lot with this recipe too. It’s a sweet bread, so for one of the loafs I made a cinnamon swirl loaf. You can even do half wheat flour for healthier bread. Play around with it, I want to try and make a hardy loaf of bread next time with oats, flax seed, sun flour seeds and anything else I can throw in! Oh, also I made the dough in a bread maker. It made it much easier, but you don’t have to use one. I give this a 5 out of 5!

Ingredients:
2 Cups warm water
2/3 Cup White Sugar
1 ½ TBS yeast
1 ½ tsp salt
¼ Cup Vegetable Oil
6 Cups Flour


Directions:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until the yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9X5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.