Chicken with a Flair

I made this a while ago and I forgot how great it is!! My good friend, Laura, shared this recipe with me. I made a few changes so I figured I would repost it. It is perfect dinner for a week night... So easy and oh so good. 

3 cooked chicken breast, chopped small

1/3 c milk

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of rotel

1 lb of Velveeta, cubed

1 c of shredded cheddar cheese

1 12 oz pkg of Spicy Dorito chips, crushed

pepper

Place chicken in a pot of water and boil for 20-25 minutes. Chop. 

Preheat oven to 350. In a greased 13x9 in baking dish, layer the bottom of dish with crushed Doritos (setting aside a handful to add to mixture; optional). Mix the remaining ingredients except cheddar cheese. Pour over Doritos and top with cheddar cheese.

Cover and bake for 20 minutes. Uncover and back an additional 20 minutes.

Happy Thanksgiving!!!

Well the time has come. It seems the holidays always seem to sneak up on me. But year after year I can't wait to eat all the delicious foods that are full of flavor, spices, and the ones that give the true meaning to the word casserole but most of all.... I can't wait to cook/eat foods that are made with love so friends and family can gather to give thanks for each other and everything we have. I am always so thankful for my life and take in the moment no matter what time of year but when everyone comes together to do the same... it means so much more!! So when people gather.... food must be served!! I wanted to do a thanksgiving blog to give y'all ideas on new ways to make the same classic dishes. All of the casseroles are from Lee's mom, Mrs. Virginia or MeMe. She has THE BEST thanksgiving dinner I've ever eaten... Well with my dad's fried turkey, it would be complete but her baked turkey is pretty much the best. I am going to try and cook it with her this year so I know what her secret is to making it so juicy. As well as her dressing... omg my mouth is watering thinking about it!!! YUMM!! With that being said, let's get to the food!


Cranberry Pork Loin

The best thing about this dish??? Throw it in the CROCK POT my friends!! So easy to impress with a slow cooker. My friend, Cat, text me the other day with a few crock pot recipes and one was her cranberry pork loin. I made it last year but completely forgot about it. I looked at a couple recipes online too so I mixed all of them together to make my own.


1 (3-3 1/2 lb) pork loin roast (I used two medium size ones since I was cooking for more people... Go to Sam's for a good selection)
5 T oil, divided
1 package of dry onion soup mix
ground pepper
1 1/2 t garlic powder
8 garlic cloves (optional; I cut each clove in 1/2)
1 can of whole cranberry sauce
1 can jellied cranberry sauce (I used 2 of these since I had 2 pork loins)
cinnamon
nutmeg


Using a strainer, separate dried onions from the dry powered; place the dry onions in a small bowl aside.
Heat about 3 T of oil in skillet over medium heat. Rub the roast all over with 2 T of oil, onion soup powder, pepper, and garlic powder. Brown roast on all sides; remove and allow to cool enough for handling.
Make small slits all over the roast and stuff with garlic cloves. Place roast in the slow cooker. In a bowl, mix the cranberry sauces, dried onions, sprinkle of cinnamon and nutmeg. Pour this mixture over the pork.

Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Internal temp should be at least 160 degrees.



Broccoli and Rice Casserole

This is my go to dish when it comes to gatherings during the holidays. If it's at work or friends house, this is ALWAYS a hit!! I had to write this recipe down and make 6 or 7 copies last year. It's just good. You can always add chicken to it and make it your main course. When I'm in a hurry sometimes I'll use seasoning blend for the veggies and it's just as good.


1 stick of butter
1 onion, chopped
1 celery stalk, chopped
1 pkg of frozen chopped broccoli
1 can cream of chicken
1 cup of grated cheese or 1 small jar of cheese whiz (I use the cheese whiz)
1 1/2 cups cooked rice (I use 2 boil in the bags)
Tabasco to taste
salt/pepper to taste
bread crumbs

Preheat oven to 350. Start the boiling process of rice. In a large skillet, saute the onions and celery in butter until the vegetables are clear. Cook broccoli according to pkg; drain well. Mix broccoli with soup and cheese; add to celery and onions. Stir in rice; season and mix well. Put into a greased casserole dish; top with bread crumbs. Bake 45 minutes. Can be mixed ahead and frozen.




Sweet Potato Casserole

OK now really folks..... I can't tell you how many people are scared of yams. Either it's just the name or something your great aunt used to make that made you resent them for life. It is time to get over your fears... and it can be done with this dish!!! The picture really doesn't do it justice! A little true life story for you.... My dad and sister have NEVER EVER eaten sweet potato casserole at thanksgiving. I would b/c my aunt made the one with the big marshmallows and I loved that. I made this last year for my family. Laura and dad were the first to go back for seconds on this one. The ones who HATE yams! Yeah... so that should tell you a little something about this dish. And let me tell you... the topping of this dish is the best kept secret. It is crunchy pecan sugar heaven. Just try it.

3 cups of sweet potatoes, mashed
1/2 butter, melted
1/2 cup sugar
2 eggs beaten
1/3 cup milk
1 t vanilla

Mix the above ingredients together and put in a casserole dish.

Topping:
1/3 c butter, softened
1 c light brown sugar
1/2 c flour
1 c chopped pecans (optional)

Mix and sprinkle on top of sweet potatoes. Bake at 350 for 20-25 minutes. Can be made ahead and frozen.




Green Bean Casserole

I can't believe I'm giving this secret away.... It is always a hit and I get asked "what is different about this green bean casserole?!" Well lady and gents... it's all in the cheese. Libby made this one time and I've made this way ever since. I like to make it when we have steak, chicken, or any dish. Not just during thanksgiving. I don't think I could go all year without this one.

2-3 cans of green beans
1 can of cream of mushroom soup
1/2 of a small pkg of Velveeta pepper jack cheese
Milk (I don't usually measure so I'd say 2/3 a cup.... You want a thick soupy mixture)
Few splashes of Worcestershire
garlic salt
pepper
Fried onions


In a saucepan, melt cheese, soup, milk, Worcestershire, garlic salt, and pepper. Pour drained beans into a casserole dish. Add melted mixture of over top of beans. Bake at 350 for 25-30 minutes. Add friend onions and cook until browned

Momma's Shrimp-n-Rice

Yet another wonderful recipe from my SIL, Libby. She always makes the best, easiest, flavorful recipes! She made this years ago when Lee and I went to visit and I fell in love with it. I've made it with chicken and I'm sure crawfish would be good too. My dad is always boiling shrimp so this is my shrimp go to recipe when we have left overs. If the shrimp is already cooked, I don't cook it as long in the skillet. Sometimes I add mushrooms too! Enjoy!!


1 lb or 3 c of shrimp
1 can cream of mushroom
1 bell pepper
1 small onion
3 stalks of celery
1/2 stick butter
1/2 t garlic
2 c shredded cheddar cheese
2 1/2 cups rice, cooked**
Bread crumbs
Salt/pepper to taste

** I use two boil in the bag packages of rice.

Preheat oven to 325. Chop and sautee pepper, onion, and celery in butter. Set aside. In saucepan, add garlic and shrimp. Cook until pink. Add soup and cheese; pour in veggies ans salt/pepper. Bake for 20 minutes. Top with bread crumbs and bake until browned/bubbly.

All time FAVORITE dinner

 

Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits (recipes below).


1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water
1 bag of minute rice (If you use regular rice [20 min], I would cook before and omit the can of water)
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)

Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).

Cabbage

1 head of cabbage, rinse and chopped into squares

2 slices of bacon, cut in half

dab of butter

salt, pepper, garlic powder, and Tony's

Cover the bottom of a stockpot with water. Bring bacon, butter, and seasonings to a boil. Boil for 1 minute then add cabbage and cover. Cook until tender (approximately 25-30), stirring occasionally.

Garlic Cheese Biscuits

1 1/4 cups of biscuit mix

1/2 cup grated sharp cheddar cheese

1/2 cup water

Garlic Butter:

1/2 stick butter, melted

1/4 t garlic powder

1/8 t dried parsley flakes

Preheat oven to 400 degrees.  Combine the biscuit mix and cheese in a small bowl. Add water and stir until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto a baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine butter, garlic powder, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits.



1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water (If you use regular rice [20 min], I would cook before and omit the can of water)
1 bag of minute rice
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)
Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).