Hoppin' John's Soup & Um...6 Months?!

First of all, wow, it's been a bit, hasn't it?  I guess I didn't realize how busy life had become until I checked in and noticed how neglected the blog was! 

Well, if anyone's still checking and/or reading...I apologize!  And I'm going to try my damndest to do better! 

Anyway, here's a recipe I made a bit ago that I had really good intentions of posting, but it just never quite came to be! 

We've had some cooler temps here in MI the last couple days (63 in AUGUST?!) so I'm thinking Fall already and this is a perfect recipe for it! 

Ingredients:

- 2 lbs Pork Sausage
- 1 Green Pepper, diced
- 1 Onion, diced
- 2 cans Fire Roasted Tomatoes
- 2 cans Black Eyed Peas
- 1 32 oz box of Chicken Broth
- 1 cup Rice, cooked
- Salt and Pepper to taste
- 1 Tablespoon Parsley

Directions:

1.  Dice up your onion and pepper into nice bite sized pieces while you begin browning off your sausage.  Once your sausage begins browning a bit, toss in your veggies and cook until veggies are soft and sausage is done.  Drain and add your salt, pepper, and parsley.

2.  Toss in your black eyed peas and tomatoes, stir well.  Toss in your chicken broth and stir again.  Now bring to boil, remembering to stir occasionally.  Once boiling, turn heat off, add cooked rice, stir,  and allow the soup to sit for 10 minutes.

Here's the final product...

So simple and delicious!  I served this with a salad and some bread with butter.  Absolutely perfect anytime, but especially when Fall is approaching.  Enjoy!  

Slow Cooker Cheesy Chicken

This recipe won't knock your socks off.  It won't send you screaming it's praises on social media.  But, it will however, taste delicious and warm your soul on a night when you have zero time and want dinner done when you come home.  It's pure comfort.  And sometimes, that all we need.

Ingredients:

- 4 chicken breasts (depending on your family size...I usually do 1 chicken breast per person)
- 1 (25oz) Family sized can of Cream of Chicken soup
- 1 can of Cheddar cheese Soup
- 1 can of Milk (use your cheddar soup can)
- Parsley/Onion Powder/Pepper to taste (you can also add salt, but the soup gives you a lot of salt so I did not)
- 1 tsp. Garlic

Directions:

1.  In your slow cooker, place the chicken on the bottom.  Toss in your soups, milk, seasoning, and garlic.  Mix as good as you can.  Cook on LOW 6-8 hours

Here's the final product...

I served ours with mashed potatoes and green beans.  The chicken was tender and juicy and the sauce the soups created was very good over the mashed potatoes.  My husband preferred it best over rice, which I have to say was even better!  Try this one soon if you want a simple recipe that fills you up, is cheap, and that's delicious!  Enjoy! 

Chicken Cordon Bleu Pasta Bake

I found this recipe recently through Facebook and was intrigued.  It looked simple and easy and I hoped it would be delicious.  Luckily, it was!  I'm happy I tried it, although I did tweak it just a tad for my own liking.  I hope you will give it try as well! 

Ingredients:

- 4 c. Pasta ( I used Bowtie, but you could use Rotini or Penne), cooked
- 2 cans Cream of Chicken Soup
- 1 1/2 Cups Milk
- 2 tsp. Dijon Mustard
- 3 tsp. Worcestershire sauce
- Salt and Pepper to taste
- 3 chicken breasts cut into cubes, cooked
- 1 c. Cooked ham, cubed
- 1/2 pkg Swiss cheese
- 1 cup or so of Bread crumbs

Directions:

1.  Cube up your chicken and season with salt and pepper.  Cook until done in some oil and set aside.

2.  Cook and drain your pasta and return it to the pot.

3.  Prepare your sauce.  Add in the Cream of Chicken soup, milk, mustard, Worcestershire sauce, and more salt and pepper.  Whisk well to combine.

4.  Preheat your oven to 350 degrees and spray a 13X9 inch baking dish with cooking spray.  In the pan you have your noodles waiting in, toss in your chicken, ham, and sauce and mix well until all is coated in sauce.

5.  In your baking dish, place 1/2 of the pasta mixture into your pan.  Cover with some of the Swiss cheese (I torn mine just so I could spread it around better).  Then add the rest of your pasta, cover with the rest of the cheese and then top with breadcrumbs.  Bake for 20-25 minutes. 

Here's the final product....

It was very good, even though I certainly had my doubts.  My husband enjoyed it and said it's a definite remake!  So, success!  Enjoy! 

White Chocolate Raspberry Cheesecake Cookies

I adore the white chocolate raspberry cheesecake cookies they have at Subway.  I almost feel like I go there for those rather than the subs.  So I decided to find a recipe that tastes as similar as I could get it and make them at home!  And I think I found it! 

These cookies are so simple to make and so delicious!  Plus, they're different from your average run of the mill cookie that I make often.  My kids are at school right now and I have a rare Monday off due to appointments, so I cannot wait for them to get home to try these bites of heaven!  Well...that is if they last that long ;-) 

Ingredients:

- 4 oz. Cream cheese, softened
- 1/2 cup of Butter, softened
- 2 Tablespoons Shortening
- 1/2 cup Brown Sugar
- 2 Eggs
- 2 (7oz) boxes of raspberry muffin Jiffy Mix
- 3/4 Cup Flour
- 2 cups White chocolate chips

Directions:

1.  Beat cream cheese, butter, shortening, and brown sugar until smooth.

2.  Add eggs, one at a time, beating well until all is combined.

3.  In a separate bowl, combine the two boxes of Jiffy Mix and the flour.  Whisk well and create a well in the middle of the bowl with your fist.  Add the wet mixture into the well.

4.  Mix well until dough forms.  Add white chocolate chips and fold in until combined.  Refrigerate dough for at least 30 minutes.

5.  Preheat your oven to 350 degrees. LIGHTLY grease your cookie sheet with cooking spray and place mounds of dough onto sheet, flattening out a tiny bit.  I used tablespoon sized.  Bake for 10-13 minutes until bottom is a golden brown and top of cookie is slightly browned.  Remove to parchment paper to cool.  Reminder:  Keep dough refrigerated between batches! 

Here's the final product....

Chicken Egg Rolls

I am a huge fan of egg rolls!  Whenever we get Chinese food, I have to have at least two because, let's face it, one is not enough! 

I finally decided that I would try my hand at making my own.  I'm so happy I did!  Though I was a bit nervous about the egg roll wrappers and not being able to correctly fill and roll them without them falling apart, my worries were unfounded.  They turned out perfectly! 

This recipe makes 10-12 egg rolls (I got 10 out of mine) and they are GONE!  Yes, I ate the majority and I don't even feel badly about it.  If you love egg rolls, try this out soon!

Ingredients:

- 12 Egg Roll Wrappers
- 2 chicken breasts, cooked and shredded well
- 1 tablespoon dried Ginger (to season chicken)
- 1 tablespoon Garlic Salt (to season chicken)
- 1 tsp. Sugar
- 2 tsp. Garlic
- 1/4 cup Soy Sauce
- 1 tsp. Sesame Oil
- 1 (16oz) bag of Coleslaw mix (you will NOT be using the whole bag!)
- 4 Green onions, chopped
- Small dish of water for sealing

Directions:

1.  Begin by seasoning your chicken with the dried ginger and garlic salt.  Cook, cool, and shred for when you're ready to use it in your egg roll mixture.  I did this early in the day and then pulled it out when I was ready for it.

2.  In a large bowl, toss in your veggies. (I used all of the coleslaw mix EXCEPT for about 1/3 of the bag)

3.  Now add your sauces and your chicken and mix well until all is coated.  Taste for seasoning.  I added a dash of black pepper here, but you don't have to.

4.  Heat your deep fryer (or skillet with oil) to 350 degrees.  Begin assembling your egg rolls.  Place your egg roll diagonally on a clean surface and place about 3 tablespoons of filling into the middle of you wrap.  Fold over and fold in the edges.  Seal with damp fingertips then roll.  Seal the final edge with damp fingertips and lay edge side down until ready to cook.  *it's helpful to watch a tutorial if my ramblings did not make sense! ;-) *

5.  Place your egg rolls ( I did two at a time) into your oil and allow to cook for about 2-3 minutes, turning to brown both sides.  Remove and allow to drain on some paper towel.

Here's the final product....

You can serve with with sweet and sour sauce (my favorite) or with some extra soy or Sriracha sauce(my husband's favorite)  They're even perfect as is.  I hope you give these a try and love them as much as we did!  Enjoy! 

Homemade Home fries

I am a huge hash brown, breakfast potato fan!  If I could, I would have them at every meal, whether it be for breakfast or not. 

I make these for the family often when we do breakfast for dinner.  Which is exactly what we did the other day!  Try these soon!  They're super easy to make! 

Ingredients:

- 4 or 5 potatoes, washed and cubed w/skins on
- Olive oil
-Seasoned Salt/Dried Parsley/Pepper

Directions:

1.  Preheat your oven to 400 degrees while you dice your potatoes and place them into a large bowl.

2.  Toss in your seasoning.  It looks like a lot of seasoning here, but there's a lot of potatoes and potatoes NEED seasoned!  Go by your preference here.  I think I used a good tablespoon of both pepper and parsley and about 2 or 3 tablespoons of the seasoned salt.

3.  Now pour in your oil.  You only need enough to coat the potatoes lightly, do not drown them.  If you add too much oil, the potatoes won't get as crispy.  Now stir your potatoes well and get all the seasoning and oil incorporated into the potatoes. 

4.  Toss the potatoes onto a sheet tray.  You do not need to spray the tray due to the oil on the potatoes.  Bake your potatoes for 30 minutes.  Take them out, test one to check for done-ness.  Using a spatula, stir up the potatoes and place back into the oven and set the oven on broil for a few minutes.  Cook until desired crispness. 

Here's the final product.....

I served our home fries next to a turkey and cheese omelet.  They were crispy, flavorful, and simple to make!  The only thing is the prep time...taking the time to dice up the potatoes.  But, in the end, it's definitely worth it!  Give this simple side dish a try soon!  Enjoy!

Coconut Macaroons

My daughter recently developed an obsession with coconut.  I don't blame her.  I myself adore it.  She tried macaroons at a restaurant recently which began the constant asking if I could make some coconut macaroons for her. 

I was finally beat down enough and did it! ;-)  I am not sorry I did!  These were very delicious and very easy.  And, I got a rave review.....they were BETTER than the ones at the restaurant! ;-)

Ingredients:

- 1 14oz bag of sweetened shredded coconut
- 3 Egg Whites
- 1/4 tsp. Salt
- 1/2 cup Sugar
- 1/2 tsp. Vanilla
- Parchment paper

Directions:

1.  Preheat your oven to 375 degrees and line your baking sheets with parchment paper. 

2.  In a large bowl, toss in your egg whites, sugar, salt, and vanilla and whisk together VIGOROUSLY until the mixture is glossy and bubbly.  It doesn't take too long to get there!

3.  Add your coconut and fold together with a plastic spatula until all the coconut is combined.  Using a small ice cream scoop, or a teaspoon, place the coconut onto your baking sheets and pat together if needed.  NOTE:  They should be small!  I made the mistake of making a couple of them a bit larger, and although they still tasted good, they did fall apart!

4.  Bake for 20-25 minutes, remove, and allow the macaroons to cool completely.  Store them in a airtight container for up to 5 days.

Here's the final product....

They almost taste like the insides of a Mounds bar!  I served mine for dessert with cold milk.  Both girls ate them up and my husband and I did too!  Enjoy!