Wednesday, September 17, 2014

Honey Roasted Mini Red Potatoes

Today's recipe is a quick and easy side dish that is absolutely fantastic, Honey Roasted Mini Red Potatoes!  Not a single potato was left in the dish.  Not one.  Not too sweet...just right.  A sweet little twist on a dinner staple.   


Honey Roasted Mini Red Potatoes

Adapted from AllRecipes.com
Ingredients
  • 1 1/2 lbs mini red potatoes, cut in quarters
  • 1/4 cup sweet onion, diced
  • 4 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
Preheat oven to 375 degrees f.  Spray a 9x13 baking dish with non-stick cooking spray. Place quartered potatoes in a single layer on bottom of baking dish.  Next, top potatoes with diced onions.  In a small bowl, mix melted butter, honey, dry mustard, salt and pepper.  Pour mixture evenly over potatoes. Using a spoon, toss potatoes to coat with honey mixture. Place in middle rack of oven and bake for 35 minutes or until tender - stir potatoes half way through baking.  Salt and pepper to taste.  Enjoy!  

Serve with pork, chicken, fish...beef too.  

Thanks for stopping by!
Cheers!



Saturday, September 13, 2014

Chicken Gloria Casserole - Tried and True Recipe

Today's Tried & True recipe is compliments of Betty Crocker, 
Chicken Gloria Casserole...and it's absolutely delicious.  




Before making recipes, I always like to read reviews.  This casserole had 5 stars and some great comments:
  • "Delicious!!!!!  So easy to make, will make again."
  • "This is awesome!!!!!  So delicious.  I made it exactly according to the recipe and it was fabulous.  Definitely a keeper."
  • "This chicken was delicious and turns out like a showy dish you could serve for company.  It smelled so good when cooking and turned out perfectly without too much effort.  We will definitely fix this again!  I prepared it exactly like the recipe suggested -- no changes."
  • "This dinner is AMAZING.  However, I paired it with green beans, so it tastes like you are eating green bean casserole. Yummy!"
My family review - WE LOVED IT and agreed on the five stars!  I followed the recipe as directed, but doubled it because I had six large chicken breasts I needed to use and was able to make two dinners.  The first night I served the casserole with Cheddar Cheese Pull Apart Rolls and green beans.  Leftovers on the second night were delicious, just as good as the first day, if not better.  I served it with wild rice, leftover rolls and green beans.  The wild rice with the casserole is perfect and highly recommended.  Be sure to spoon the sauce over the chicken and rice.  



Chicken Gloria Casserole

Print Recipe 
Ingredients
  • boneless, skinless chicken breasts
  • salt and pepper
  • all-purpose flour
  • vegetable oil
  • butter
  • fresh mushrooms
  • cream of sherry wine
  • creamy mushroom soup
  • Muenster cheese
  • fresh chopped parsley
Head to Betty Crocker for the full recipe and to read more reviews on this wonderful casserole. 

Thanks for stopping by!
Cheers!

Friday, September 12, 2014

Pumpkin and Spice Double Chocolate Brownies

Today we woke up to temps in the low 30s and snow on the ground.  Yes, snow!  Isn't it still technically summer?  I know weather in Ohio can we wacky, but Colorado takes the cake, or should I say brownie.  This weekend we will be back in the 80s.  Until then, this cold snap has put me in the mood for baking.  Today I made the easiest, moistest, fudgiest brownies ever.  Just 4 ingredients to make an awesome fall treat!  They also happen to be egg free (happy dance), so my youngest with an egg allergy can enjoy them too.  She loves these brownies with vanilla bean ice cream on top.  Dee-licious!   



Pumpkin and Spice Double Chocolate Brownies


Ingredients
  • 1 Family Size Box of Brownie Mix (18.4 oz or similar size)
  • 15 oz  Can 100% Pure Pumpkin 
  • *1 1/4 tsp Pumpkin Pie Spice
  • 1 Cup Semi-Sweet Chocolate Chips
Directions
Preheat oven to 350 degrees F.  Spray a 13x9 baking dish with non-stick cooking spray.  

In a large bowl, add all ingredients and mix well.  Pour into baking pan, spread evenly (mixture will be a little thick).  Bake on middle rack of oven for 25 -30 minutes.  Check with toothpick to make sure it comes out clean.  Serve warm or cold.  Wonderful served warm with a scoop of vanilla ice cream.  Enjoy!

Tips
  • If you don't have (or care for) Pumpkin Pie Spice or chocolate chips, just skip them, your brownies will still be awesome.  
  • *Don't have access to Pumpkin Pie Spice, no worries, head here, to My Blessed Life, for a great recipe to make your own.
  • Baking times for ovens vary - be sure to check brownies after 25 minutes, you do not want to over bake.  
Thanks so much for stopping by!
Cheers!


Sunday, September 7, 2014

Cheesy Taco Bake

Tonight I made a quick and easy dinner that my family loved, Cheesy Taco Bake!  Out of 5 stars, my family gave it 4 1/2, not too bad for a dinner I pulled off last minute.  I know it would have received 5 stars if I had limes in the house...next time.  My husband had three helpings...three!  I'd call this dinner a success.  



My inspiration for the recipe came from Betty Crocker's Beef Taco Bake, made with shredded beef.  You can head here for the recipe. 


Quick.  Easy.  Delicious.



Cheesy Taco Bake

Ingredients
  • 2 cups Bisquick Original Mix
  • 3/4 cup water
  • 2 Tablespoons freshly chopped cilantro
  • 1 to 1 1/2 lbs lean group beef (cooked and excess fat drained)
  • 16 oz  jar chunky salsa (I used mild)
  • 11 oz can mexicorn, drain excess liquid
  • 1 packet low sodium taco seasoning (1 to 1.25 oz packet)
  • 2 cups finely shredded Colby-Monterey Jack cheese blend
Directions
Preheat oven to 450 degrees F.  Grease a 9x13 baking dish.  In a large bowl, mix Bisquick, water and cilantro.  Mix until all dry ingredients are gone - dough will be soft and form a ball.   Spread/press dough mixture evenly in bottom of baking dish.  Set aside.  

Cook beef in large skillet over medium heat for approximately 10 minutes until brown and ready.  Drain excess fat.  Add taco seasoning, mix well.  Next add salsa and corn, mix.  Spoon beef mixture evenly over dough.  

Bake on middle rack of oven for 22-25 minutes, until edges are golden brown. Check the center with a toothpick and make sure it comes out clean.  Once ready, remove from oven, top with cheese and place back in oven for a couple of minutes, just until cheese has melted.  Remove and serve warm topped with your favorite taco toppings.  Enjoy!  

Thanks for stopping by!
Cheers!

I'm sharing my recipe at this great party,





Tuesday, September 2, 2014

Personalize Your Queso Dip

Football season has arrived, which means it's snack time for your tailgates and football viewing parties.  Today, I have Elizabeth here, who writes on behalf of Queso For All, to kick off the season with some great ways to amp up your queso dips.  Score a touchdown with these great mix and match ideas!

This is a guest post from Elizabeth L. on behalf of Queso for All.  Check out www.quesoforall.com to find the original recipe for queso dip, along with other fun queso goodness.

Personalize Your Queso Dip!

http://www.quesoforall.com/images/global/queso-share.jpg

Queso dip is pretty simple, right?  Microwave some RO*TEL and Velveeta, and you’re done—instant cheesy goodness.  Why stop there, though?  You can try out all sorts of different ingredients in your queso dip.  There were some great dip recipes on Sweet Little Bluebird recently, so let’s add some more!  Check out the following queso dip ideas.

Basic Queso Dip Recipe


First, start with a basic queso dip recipe:
·  1 can (10 oz.) RO*TEL® Original Diced Tomatoes & Green Chilies, undrained
·  1 lb. (16 oz.) Velveeta®, cut into ½-inch cubes

Put both of these ingredients in a bowl and microwave for 5 minutes on HIGH.  Now, you’re ready to mix and match:

·         Garlic Bread—Try using strips of garlic bread for dipping instead of chips.  Regular bread sticks would work, too.

·         Cornbread—Cornbread has a subtle flavor that pairs perfectly with spicy food so it would also be a perfect replacement for the traditional tortilla chip.

·         Fresh Tomatoes—Dice fresh tomatoes and then sauté in a pan.  The tomatoes are then ready to be thrown into the dip itself.

·         Steak—If you have any leftover steak, just slice the meat into thin pieces, heat, and add to the queso dip.

·         Potatoes, Bacon, and Sour Cream—Craving a loaded baked potato?  Mix a diced baked potato, crumbled cooked bacon, and sour cream into your queso dip for a delicious appetizer.

·         Chicken Sausage or Grilled Bratwurst—Cooked chicken sausage or grilled bratwurst can be sliced and added to your queso dip for a meatier version of the original queso dip.

·          Spinach—Sauté spinach so that it’s slightly wilted.  Now it’s ready to go into the pre-prepared queso dip.


Do you ever make your own customized queso dip?  Tell us all about your homemade queso recipe, and you could have your queso dip featured on our website!





Wednesday, August 27, 2014

8 Awesome Appetizers with 5 ingredients or Less

Today I am sharing eight of my favorite go-to appetizers that are quick and easy and ALWAYS a hit!  These appetizers get devoured!   Who says simple can't be delicious?! 



(two variations for the recipe)







Grandpa Kelly's Horseradish Cheese Spread 
(I give this spread as gifts during the holidays)






FIESTA TORTILLA ROLL-UPS 

My all-time favorite!!!



Be sure to print extra copies of these recipes, you'll need them to hand out to family and friends!

Thanks so much for stopping by!
Cheers!




Thursday, August 21, 2014

Chili and Lime Roasted Salmon with Blueberry Corn and Basil Salsa

Today I am sharing another Tried and True recipe review from my sister's kitchen in Anchorage, Alaska from the great food blog, HeatherChristo.com - Chili and Lime Roasted Salmon topped with Blueberry Corn and Basil Salsa by Chef Heather Christo.   


My sister absolutely loved this recipe, both the salsa and the salmon!  She said most people would not think to pair blueberries, corn and basil together (I wouldn't), it's seems like such a strange combination (it does), but it's so so good, so right on top of salmon!  She is already making plans to make this meal again.  I am excited to make the salsa soon too.  Instead of salmon, I plan to top grilled chili lime chicken with this gorgeous salsa!

This is the review my sister left for Chef Heather regarding her fabulous recipe: 

"What a fabulous recipe! I live in Alaska and we have a freezer full of salmon. I am always looking for different fresh and healthy fish recipes. I made this with the blueberry, corn and basil salsa a few nights ago and it was amazing. The only variation I made was sprinkling some Hungarian paprika on my salmon because I pulled a fillet from last summer’s catch from the freezer (Silver aka Coho) and it was not as red and beautiful as yours in the picture. I LOVE the grated jalapeño! I did not tell my boys because they would have refused to eat it… It gave the fish just the right amount of heat – AND THE SALSA… that will be a staple in our house. It’s so refreshing, fresh and crisp and the flavors are music in the mouth. Really, it’s such a great recipe, flavorful and healthy!"




The Blueberry Corn and Basil Salsa recipe would be terrific on top of a variety of fish, chicken and pork or served with your favorite tortilla chips.  

The salsa above was served on top of this Chili and Lime Roasted Salmon pictured below...




Head over to HeatherChristo.com for the recipe and to see how beautiful the Chili Lime Salmon is topped with the Blueberry Corn and Basil Salsa!  

A big thank you to my sister for this great recipe find, photos and share!

Thanks for stopping by!
Cheers!