Lokshen Kugel

Lokshen Kugel is a Jewish casserole made primarily with egg noodles.  They can be savory or sweet.  My family and I do not prefer the sweet Kugels, therefore this dish is a savory Kugel.  Now, I know that when you read the ingredients, you are going to think...."ugh".  But, really, give it a try!  It will definitely surprise you! 

Ingredients: 

- 24 oz container of Sour Cream
- 24oz container of Cottage Cheese
- 8 Tablespoons butter, melted * You will need 6 for the mix and 2 to saute the onions/garlic*
- 4 Eggs
- Salt and Pepper to taste
- 1 Tablespoon dried Parsley
- 1 16oz bag of Egg Noodles
- 4 cloves of Garlic, minced
- 1 large onion, diced
- Shredded Cheddar Cheese (couple of handfuls)

*Cheese and Parsley not pictured....(oops!)

Directions:

1.  Heat your oven to 350 degrees.  Start boiling your noodles and chop your onion.

2.  Heat up a skillet and begin to saute your onions and garlic.  This will smell AMAZING! ;-) Continue cooking until they brown, but NOT burn!

3.  In a large bowl, toss in your Sour Cream, Cottage Cheese, salt & pepper, Parsley, eggs, and melted butter.  Whisk it well to combine. 

4.  By this time, your noodles should be a nice al dente.  Drain and add the noodles into your Sour Cream/Cottage Cheese mixture.  Then toss in the onions and garlic.  Mix well!

5.  Spread your noodle mixture into a sprayed 13X9inch baking dish.  Top with some handfuls of shredded cheddar cheese and bake for about 35-40 minutes or until slightly browned. 

Here's the final product....

I was shocked at how quickly this dish disappeared!  It was so creamy and satisfying.  I loved the onion and the garlic flavor combined with the noodles and the sauce.  Give this one a try!  Enjoy!

Chicken a la Diable

Chicken a la Diable is a French inspired dish.  It's flavorful, simple, and the dijon mustard really keeps your chicken moist!  It's perfect when you want to add just a little something to your every day chicken dish!

Ingredients:

- 3 large chicken breasts, or 6 small ones, cut into strips
- 3 Tablespoons Dijon mustard
- 1/4 tsp. Cayenne Pepper
- 2 eggs, beaten
- 3/4 cups breadcrumbs
- 3 Tablespoons Butter, melted

Directions:

1.  Preheat your oven to 375 degrees and slice up your chicken breasts.

2.  In a small bowl, mix your mustard and your cayenne pepper.  Brush over both sides of your chicken, coating it well.  After that, pour your melted butter into your baking dish.

3.  Get your dredging station set up.  Beat your eggs in one bowl, put your bread crumbs into another bowl.  Now, dip your mustard covered chicken into the egg, then into the bread crumbs.  Lay your breaded chicken into your baking dish.

4.  Bake your chicken for 30-40 minutes, flipping your strips once in the middle of cooking to brown both sides. 

Here's the final product.....

I served mine with stuffing and salad.  It made the PERFECT weeknight meal!  And, there wasn't a leftover in sight thanks to my kids, who LOVED this!  Enjoy!

Mexican Stuffed Shells

This recipe is so amazing, I cannot even put it into words!  I love me a good stuffed shell and I love Mexican inspired flavors, so this was perfect for our family!  Try this one today and you will NOT be disappointed!

Ingredients:

- 3 chicken breasts, cooked and cut into small chunks
- 1 can Black Beans, drained and rinsed
- 1 large onion, chopped
- 1/2 each of a Red/Green/Yellow Bell Pepper, diced
- 2 blocks of Cream Cheese, softened
- 2 cans of Ro-tel Tomatoes (I used the Habenero kind, but you can use whichever one you want)
- 1/4 cup chicken broth
- 1 tsp. Cumin
- 1 tsp. Parsley
- Salt and Pepper to taste
- 2 cups (or 1 8oz bag) of Shredded Sharp Cheddar Cheese
- 1 jar of Picante Sauce
- 1 box of Large Pasta Shells

Directions:

1.  Dice up your chicken, onion, and peppers and toss them into a bowl.  Drain and rinse your can of black beans and toss them into the bowl as well.  Sprinkle in your cumin, salt and pepper, and parsley.  Give it a good stir to combine.

2.  In a separate bowl, combine your cream cheese, your chicken broth, and your Ro-Tel.  Mix it together until well combined and toss in some pepper.  It's important to make sure your cream cheese is softened so that it mixes well and easily for you!

3.  Now, combine your chicken mixture with your wet mixture and stir well.

4.  Grab a large, deep baking pan and sauce the bottom with a bit of the Picante sauce.  Also, preheat your oven at this point to 350 degrees.

5.  Now begin filling your shells with the mixture and place them closely together into the baking dish until you've used all your shells up. NOTE:   If you still have some of the mixture left, don't throw it out!  It makes a great leftover lunch for the next day with some tortillas! 

6.  Drizzle the remaining Picante sauce all over the shells and top with your cheese.  Cover with foil and allow the shells to bake for about 30 minutes.  Then, remove the pan from the oven, uncover and allow to cook an additional 10 minutes to achieve golden brown goodness!

Here's the final product......

I paired this with just a simple salad.  Really though, it stands on it's own!  My husband loved this so much he had two huge platefuls, lol.  It's a real crowd pleaser!  Enjoy!