Meatball Subs

My entire family loves this recipe, especially my kids.  It's super easy and very delicious!

Meatball Subs

• THIS recipe of meatballs (I half the recipe for my subs)
• 8 hoagie rolls
• 1 cup ketchup
• 3/4 cup brown sugar
• 1/4 tsp. garlic powder
• 1/2 tbsp. dried minced onion
• 1/4 tsp. liquid smoke
• Parmesan cheese

In medium bowl, combine ketchup, brown sugar, garlic powder, onion, and liquid smoke.  Combine and pour over meatballs in medium baking dish.  Cover and bake at 350 for 1 hour.  Serve on hoagie rolls and sprinkle with Parmesan cheese.  Enjoy!

Sweet Teriyaki Pasta Salad

Sweet Teriyaki Pasta Salad

• 16 oz. bowtie noodles-cooked and marinated (2 hours in dressing)
• 2 cans mandarine oranges, drained
• 1 can water chestnuts, drained
• 1/2 cup chopped fresh parsley
• 1/2 cup honey roasted peanuts
• 1 1/2 bag small leaf spinach
• 4-5 cups cooked, chopped chicken breast
• 1/4 cup toasted sesame seeds
  Dressing
• 1 cup vegetable oil
• 2/3 cup teriyaki sauce
• 2/3 cup white wine vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

Mix dressing ingredients together in blender.  Marinate cooked noodles for at least 2 hours.  Combine all salad ingredients and stir dressing in.  Enjoy!

Chipotle Chicken Tacos

These tacos are a favorite for me and my family!  And they are one of the easiest and quickest dinners I make.

Chipotle Chicken Tacos

• 2 large chicken breasts, cut into bite-size pieces
• 1/4 cup brown sugar
• 3 tsp. adobo sauce
• 1 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 10-12 small flour tortillas
• 1 can black beans
• 1 white onion, chopped
• 1 tomato, chopped
• 1/2 cup Mexican cheese blend
• 2 avocados, sliced
• 2 limes, quartered
• Sour Cream, opt.

Mix brown sugar, adobo sauce, and spices together.  Pour in ziplock bag with chicken and let marinade at least 3 hours. 

Cook chicken, and set aside.  Heat black beans on stovetop on medium-low heat.  Add a couple sprinkles of cumin, garlic powder, and salt to taste.  To assemble tacos, place chicken, black beans, onion, tomatoes, cheese, and avocados on a tortilla.  Squeeze lime juice over and top with sour cream if desired.  Enjoy!

Chicken Cordon Bleu

I don't have a picture for this recipe, yet!  It is SO good, that I always gobble it up before I remember to snap one.  But I will try to remember soon.

Chicken Cordon Bleu

• 6 boneless, skinless chicken breasts
• 12 thin slices of ham
• 12 slices Swiss cheese
• 3 eggs, beaten
• 2 cups bread crumbs

Alfredo Sauce

• 2 tsp. melted butter
• 1 tbsp. diced onion
• 1/2 tsp. chopped garlic
• 1 cup heavy cream
• 1 cup whole milk (I have used 2% before, and it turns out fine.)
• 1/2 + grated Parmesan cheese
• 1/2 tsp. salt

I like to get everything out and ready before I start.  Beat eggs, and place in bowl.  Pour breadcrumbs in separate bowl.  Get the slices of ham and cheese out and place on a cutting board, or clean surface.  (You don't want to keep reaching in the bag or container to get your meat and cheese, because you will have raw chicken on your hands!)  I assemble it all on a cutting board, and I have the bowls right beside it.  Pound chicken breasts with meat tenderizer until about 1/4 inch thick.  Place 2 slices of ham and 2 slices of cheese on each breast.  Roll up and dip in egg, then dip in bread crumbs.  Place on cookie sheet and bake at 350 for 30 minutes, or until fully cooked.

For the Alfredo sauce, melt butter in small saucepan.  Add onion and garlic and cook for a minute or 2- careful not to burn.  Once cooked, slowly add cream and milk.  Bring to a boil.  Reduce heat and add Parmesan cheese and salt.  Keep stirring until all melted together.  Serve on top of chicken.  (We love to make mashed potatoes with this and use the sauce as a gravy.  SO yummy!)

*This recipe was adapted from The Roof's cookbook.

Creamy Garlic Beef Stroganoff

Disclaimer: I know this is a horrible picture, but I couldn't get a very good one, and I know some people love to know what the dish looks like.  Please don't hold this pic against me!  This dish really is yummy!

Creamy Garlic Beef Stroganoff

• 1 pound stew meat
• 1 can cream of mushroom soup
• 1 cup boiling water
• 1 beef bouillon cube
• 3 cloves garlic, minced
• 1 small onion, minced or finely chopped
• 1 can mushrooms (optional)
• Worcestershire Sauce
• 1 brick (8 oz.) cream cheese (cut into cubes)
• 1 package egg noodles

Place stew meat in crock pot.  Add bouillon cube to boiling water until dissolved.  Pour over meat.  Add mushroom soup, garlic, onion, mushrooms, and Worcestershire sauce.  Cook on low for 6-8 hours.  One hour before it's done, add cream cheese.  Stir occasionally until ready.  Serve over cooked noodles.

Chicken Enchiladas with White Sauce

This recipe is one of our family's favorite!  I love all kinds of enchiladas- and have been known to try a lot of different recipes, but I keep coming back to this one because I know it's easy and it tastes amazing!  My kids (even the picky eater) gobble this up in seconds.  And I may or may not have licked my plate clean...and my kids plates...and the pan.  Aaaaanyway, try this recipe and I bet you will be adding it to your regular menu!

Creamy White Sauce Chicken Enchiladas

• 3 chicken breasts, cooked and shredded*
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 small can chopped green chiles
• 1 can chicken broth (you won't need the whole thing)
• 1/4 tsp. garlic powder
• 1 tsp. minced dry onion
• 1/2 tsp. cumin
• 10 flour tortillas
• 1 1/2 cups cheddar cheese, shredded

In medium bowl, mix sour cream, soup, chiles, and chicken broth (I used half of a can, but you can use how ever much to get your desired consistency).  Next, add garlic powder, onion and cumin.  Pour sauce into a small bowl, leaving about 1/2 cup of sauce in the medium bowl.  Add chicken to medium bowl and mix to combine.  Fill each tortilla with a couple tablespoons of chicken mixture and add a sprinkle of cheddar cheese.  Roll up and place enchiladas in 9x13 baking dish.  Pour remaining sauce on top of enchiladas, and sprinkle 1 cup of the remaining cheese on top.  Bake at 400 for 20 minutes.  Turn off oven and broil on low for 1-2 minutes, or until cheese is lightly browned.

*My family prefers to use a shredded Rotisserie chicken.  I buy a whole one from Costco, and it is the perfect amount to make 2 pans (one to eat, one to freeze.)

Wisconsin Cauliflower Soup

• 2 Tbsp. butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 2 cups milk
• 3 1/2 cups water
• 5 chicken bouillon cubes
• 1 bag frozen cauliflower
• 1 cup sharp cheddar cheese, shredded
• 1 cup pepper-jack cheese, shredded *
• 1 tsp. Dijon mustard

In large saucepan, saute onion in butter until golden.  Whisk in flour and salt.  Slowly pour in milk and water. Add bouillon cubes and cauliflower and simmer for 15 minutes, until cauliflower is tender.  Transfer soup to a blender or food processor and blend until smooth.  Make sure to ventilate so steam can escape.  Return to pan or heated crock pot**.  Add cheeses and mustard and mix until melted and smooth.

* If you want the soup with a little less kick, you can do 1 1/2 cups sharp cheddar cheese, and 1/2 cup pepper-jack.  I made it the original way and my husband and I LOVED it, but the kids thought it was a little too spicy.

**This soup cools quickly, so to keep it at the right temperature, I like to pour mine into a pre-heated crock pot after I blend it.  Just keep it on low.  It's a good way to serve it for a party or just to keep it warm for dinner.

Recipe from the Archives: Yucatan Chicken

This is a favorite at our house. I got the recipe from an old recipe book given to me by my mother-in-law. I don't know where this originates from, but I do know that it is gooooooooood! It's super easy to make too. Try it, you will love it!

Yucatan Chicken

Monterey Chicken Sandwiches

Here is yet another sandwich-on-a-croissant recipe. Like I have said before, and will say again, sandwiches are ALWAYS better on a croissant! I'm sure there are some exceptions, but for the most part...

Monterey Chicken Sandwiches

4 boneless, skinless chicken breasts

1 bottle "homemade" ranch dressing (I use the Hidden Valley mix)

2 cups bread crumbs

4 slices Monterey Jack Cheese

1 tomato, sliced

Lettuce

Avocado

4 large Croissants, sliced in half

Dip the chicken breasts in ranch dressing, then in bread crumbs. Cook in skillet on medium-high heat, turning once until cooked through. Place a slice of cheese on the chicken right after you are done cooking it, but so that it still melts. Place chicken breast on bottom half of croissant, and top with lettuce, tomato and avocado. Smear a little Ranch dressing on top half of croissant, and place on top of sandwich. Enjoy!

Chipotle Chicken Skewers

Chipotle Chicken Skewers

• 4 boneless, skinless chicken breasts, cut up into large bite-size pieces
• 10 bamboo skewers, soaked for at least 4 hours
• 1/4 cup brown sugar
• 3 tsp. adobo sauce (+ 1 minced chipotle chile, for more spice-optional)
• 1 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper

In a large ziploc bag, combine brown sugar, adobo sauce, salt, chili and garlic powder, and black pepper. Add chicken pieces, then seal bag and toss to coat. Let marinade for at least 4 hours. Take about 5 pieces of chicken and pierce with skewer. Repeat until all the chicken is on the skewers. Grill on medium heat for 10-15 minutes or until cooked through.
My kids loved to dip theirs in ranch, but honestly, the flavor is amazing by itself. WILL be making this again soon!

Chicken Salad Sandwiches

This is one of my favorite recipes to make. Just look at that flaky croissant. Sandwiches are always better on croissants. Always. These sandwiches follow my 3 magic rules: Fast & Easy. Cheap. Delicious. And they make great left-overs. If you are not a left-over person, like myself, then you will love these.

Chicken Salad Sandwiches

• 4 chicken breasts
• 1 cup sour cream
• 3/4 cup mayo
• 2-3 Tbsp. white vinegar
• salt, pepper, and garlic salt to taste
• 3 green onions, chopped
• 3 ribs of celery, chopped
• 1 cup grapes (red or green), halved
• 12 croissants

Place chicken breasts in crock pot and cover with 1/2 cup of water. Cook on low 8 hours. Place chicken in large bowl and shred. In separate bowl, combine sour cream, mayo, vinegar and seasonings. Add to chicken. Next, mix in green onions, celery, and grapes. You may want to add more sour cream/mayo mixture depending on how moist or dry you want your sandwiches. Refrigerate. Serve on croissants.

Pesto & Artichoke Stuffed Chicken

Do not let this picture deter you from trying this recipe. This chicken is so good, but the picture doesn't do it justice. I don't know what's wrong with my house. When it comes to pictures, the lighting is always terrible. And right now I could go on and on about my love/hate relationship with food photography. Who knew I would care so much. So, I digress.

Back to the chicken. Usually when stuffing chicken, recipes have you pound it out flat and roll it up. I hate doing that. It's time-consuming, keeps unrolling, and never turns out how I want it to. But in this recipe, the stuffing process is soooo much easier. We'll get to that.

Also, I should note that my daughter, "Miss Sass" usually takes up to an hour to eat a piece of meat. Not exaggerating. So when I served her a whole serving, I set the timer and got ready to start evoking privileges or toys when she didn't finish (that's how we roll around here.) But to my surprise, she was the first one finished! In fact, we all gobbled it down quickly! This recipe is quick, tasty and pretty darn easy! Enjoy!

Pesto & Artichoke Stuffed Chicken

• 4 chicken breast halves
• 1/2 cup prepared pesto
• 6 marinated artichoke hearts, chopped
• 1 tbsp. lemon juice
• 3/4 cup mozzarella cheese, grated
• 1/2 cup butter, melted
• bread crumbs

Carefully slice each chicken breast in half horizontally, keeping one edge connected (I think the correct term is to butterfly.) Combine pesto, artichoke hearts, lemon juice and cheese. Spread a couple tablespoons of pesto mixture onto bottom half of chicken breast. Place the top half of chicken breast on top. Carefully dip each chicken breast into butter, then bread crumbs. Place on baking sheet and bake at 400 for 35 minutes. Let rest 5 minutes before serving.

Easy Cafe Rio Pork Salad

My family had to celebrate our "Cinco de Mayo" dinner early, because my husband and sons will be camping on May 5th. SO, I made one of our very favorite Mexican meals. Cafe Rio! I know there are many "copy cat" recipes out there, and I have tried quite a few of them. But in my opinion, THIS one is the best by far. I call this recipe "easy" but really, that is just another word for LAZY! The only thing I "prepare" is the pork. Everything else is just thrown on there. Even the dressing is bought! *Gasp* But it's soooooooooooooo good! So here is my recipe for Lazy Easy Cafe Rio Pork Salad.

*This recipe takes a lot of prep time, so take that into account*
Easy Cafe Rio Pork Salad

Pork

• 2-3 lb. pork loin
• 21 oz. Dr. Pepper
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 can chipotle peppers in adobo sauce (I just use the sauce)
• 1 tsp. minced garlic
• 1 tsp. cumin
  Salad
• 1 head romaine lettuce
• 1 package large flour tortillas
• 1 can black beans, drained
• 2 cups pico de gallo
• 1/2 cup colby jack cheese, shredded
• 1 lime
• 1 pint Cafe Rio House Dressing

Place pork loin in crock pot and cover halfway with water. Cook 12 hours. Drain. In large bowl, mix Dr. Pepper, sugars, chipotle sauce (if you want it extra spicy, throw a pepper or two in there), garlic, and cumin until sugars are dissolved. Rinse chipotle pepper can with Dr. Pepper to get the most sauce in there that you can! Pour over pork loin, and cook 4 hours. Take two forks, and shred. (The pork is so tender, it will practically shred itself.) Cook 2 more hours.

Assemble your salad. I started with the tortilla, then a bunch of lettuce, pork, beans, pico de gallo, cheese, squeeze some fresh lime juice, then top with the dressing.

The pork stays good in the fridge for a few days. And it makes wonderful leftovers. In fact, I'm eating it for lunch as I type! So excuse me...

Beef and Rice Bake

This dish is in no way fancy or trendy, but it is a staple at our house for a few reasons:

1. It is EASY! It takes about 15 minutes to put together, and then ya just throw it in the oven.

2. It is one of the cheapest meals I make. I usually have all the ingredients on hand, and if not- they don't cost much anyway.

3. As simple as this meal is...it is sooooooo tasty. I usually eat half the pan whenever I make it...if I can get to it before my kids.

Try it, you'll like it!

Beef and Rice Bake

• 1 pound lean ground beef
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 2 cups cooked rice
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup soy sauce
• 2 tbsp. butter
• 1 tbsp. brown sugar
• 1 can (3 oz.) chow mein noodles

Cook beef, onion, and celery in large skillet until beef is browned and vegetables are tender. Drain. Add rice, peppers, soy sauce, butter, and brown sugar. Transfer to medium baking dish. Cover and bake at 350 for 25 minutes. Take out of oven and sprinkle with chow mein noodles. Bake an additional 5-10 minutes.

Josh's Homemade Hamburger Patties

Today I am sharing my husband's mouth-watering recipe for homemade hamburger patties.  Now, I must tell you that I had to beg him to let me publish this recipe.  Beg!! I owe him big time, but he finally let me share it.  They really are that good. They are better than any hamburger I have ever tasted; perfectly juicy on the inside, and grilled just right on the outside. 

Let me tell you a few tips before I divulge this recipe.  When making the patties, form the meat-mixture into a ball, between 1/4-1/3 lb.  Then, flatten them, but leave them pretty thick.  That will make them juicier and taste better.  Also, do NOT over handle the meat.  Josh made me take notes on that one.  (Kidding.)  But he did emphasize it!  You want your burgers to come out perfectly!  So, follow the steps below, then invite your friends over for the best burgers they will ever have!

Now, my husband has never measured any of these ingredients.  He just eyeballs it and mixes it up, then smells it, and then maybe adds a little extra of something.  So, I stood right beside him with my notebook and pen in hand, writing down how much of everything he put in.  I know some people can cook to taste, and others need exact measurements.  Feel free to add the ingredients to your liking, or follow what I have written down.

Josh's Homemade Hamburger Patties

• 2 pounds, lean ground beef
• 2 tbsp. dried minced onion
• 1-2 tsp. garlic salt
• 1 tsp. onion salt
• 1 tsp. parsley
• 2 tbsp. A-1 sauce
• 1-2 tbsp. worchestershire sauce
• 1/4 tsp. liquid smoke
• dash of cayenne pepper
• 1/2 tsp. ground black pepper

About a half hour before you make the patties, let the ground beef sit at room temperature.  Combine all ingredients and mix with your hands.  Divide meat-mixture into 1/4-1/3 lb. patties, leaving them pretty thick.  Do not over-mix the meat!  Grill away and serve with your favorite toppings. 

Here is a list of our favorite toppings:

• Mayo or Miracle Whip
• Mustard
• A-1 sauce
• Lettuce
• Tomato
• Avocado
• Crisp Bacon (Josh)
• Blue Cheese Crumbles (Becky)
• Sauteed Onion (Josh) or Raw Onion (Becky)
• Mushrooms (Josh)
• Swiss Cheese (Josh)
• More Crisp Bacon (Josh)



Now, I will try and work my magic and get his insanely good Steak Marinade recipe!

Chicken Tortellini Salad

This is one of my go-to summer meals! It is fast, easy, and really yummy! (Please, no jokes...okay- maybe a few, but only in your head.) It is especially delicious if you make it in the morning and let it sit in the fridge all day, marinating it its own yumminess. And the leftovers are great too (which is saying something, because I am NOT a leftovers kind of person.) So if you have a fun summer day planned with activities to fill the day, then whip this up quickly and don't worry about it until it's time to eat!

• 1 package Cheese Tortellini, cooked and drained
• 1 package Grape Tomatoes, halved
• about 5 oz. fresh Spinach, chopped
• 2 Chicken Breasts, cooked and cut into bite-size pieces
• 3/4 cup Creamy Caesar Dressing
• 1/2 cup Parmesan Cheese, freshly grated

Combine all ingredients into a large serving bowl. Mix to combine. Refrigerate for at least 4 hours. When you are ready to serve, splash a little more dressing on, and stir. Garnish with more Parmesan Cheese.

Fried Manicotti

The other day, I was craving Manicotti, but I wanted it different somehow. I was starring at my recipe just waiting for some inspiration to come. Nothing came, until later when I was craving mozzarella sticks. Yeah, I have a lot of cravings. No, I'm not pregnant. I just always have cravings...like every day. Anyway, I thought about making my manicotti somehow like mozzarella sticks. Crisp and crunchy on the outside, but cheesy and gooey on the inside. And so I came up with this recipe. As I was making this dish, I told my husband that if it wasn't super yummy, I probably wouldn't make it again, as it took more time than I anticipated. But we all ended up loving it, and so yes- I will make it again! Enjoy!

• 1 package Manicotti shells, cooked al dente, and drained
• 2 cups Mozzarella Cheese, grated
• 1 cup Parmesan Cheese, grated
• 1 cup Ricotta Cheese
• 3 Eggs
• 2 Tbsp. Milk
• Salt and Pepper to taste
• 1-2 cups Bread Crumbs
• 1 jar Spaghetti Sauce

Beat one egg in large mixing bowl. Add cheeses, milk and salt and pepper. Set aside. Heat about 1/2 cup oil in large skillet on medium heat. Beat remaining 2 eggs in separate bowl. Dip cooked manicotti shells in egg, then dip in bread crumbs. Place in skillet and fry about 1 minute on each side. Let drain on some paper towels. Carefully pipe cheese mixture into each shell and place in large baking pan. Bake at 400 for 5 minutes. Heat spaghetti sauce and spoon onto plate. Place Manicotti on top of sauce and garnish with parsley and Parmesan cheese.

Mama's Meatloaf

I ate this meatloaf on the first Sunday of every month from the time I could eat solid foods, until the day I got married. (Hubby wasn't a huge fan of meatloaf, until he tried this one. He likes it now.) Even my kids love it. It is super easy to make and tastes amazing!

• 2 lbs. ground beef
• 2 eggs, beaten
• 1 small can of tomato sauce
• 1 pkg. dry onion soup
• 1 cup oats
• worchestershire sauce, to taste

Mix all ingredients, adding beef last. Shape into loaf and place in baking pan. Bake at 375 for 1 hour. Pour another can of tomato sauce on top.

Ultimate Club Sandwich

"The Best Sandwich Ever" ~my husbands words, not mine. Personally, the "best sandwich ever" would be on a croissant with turkey, lots of different cheeses, avacado, mayo, and a little more cheese. But if you like Club Sandwiches, this one is a must try!

Not sure how to really put this in recipe form, so just follow these steps:

• 3 slices thick bread


• Miracle Whip


• Pesto


• Ham


• Bacon, nice and crispy


• Turkey


• Sliced Tomato


• Lettuce


• Sliced Avacado


• Pepper Jack Cheese


• Muenster Cheese or Provolone

Toast your bread. Then on the first slice, spread Miracle Whip on it. Top with ham, bacon, tomatoes, avacado, and Pepper Jack Cheese. Spread the second slice of bread with Pesto, and place on top, pesto side down.
Then spread Miracle Whip on top of that second slice, and top with turkey, bacon, lettuce, avacado, and Muenster or Provolone cheese. Take the third slice of bread, and spread the pesto on it, and place pesto side down. Secure with toothpicks and cut in half. Enjoy!

Baked Potato Soup

*My husband is not a fan of soup. But after eating this he surprisingly admitted that he loved it and he would like to have it more.

4 Tbsp. butter
1/4 cup chopped onion
1/4 cup flour
1 can chicken broth
1 can evaporated milk
3-4 medium potatoes, baked
3-4 green onion, chopped
4 slices of bacon, cooked until crispy
shredded cheddar cheese
Sour Cream

In saucepan, melt butter and add onion. Cook until tender. Add flour. On medium heat, gradually add chicken broth and milk. Take 1 potato and scoop out insides and mash. Add to soup. Heat until just boiling. Dice the other potatoes and add to soup. Heat through. Add salt and pepper to taste. Just before serving, add green onion and crumbled bacon to soup. Add cheese and sour cream on individual servings. Enjoy!