Chicken Parmesan Casserole

A simple but delicious weeknight casserole the whole family will like!  I am a big believer that food doesn't have to be fancy to taste good.

Chicken Parmesan Casserole

2 heaping cups rotini pasta
2 boneless skinless chicken breast, cubed
salt and pepper to taste
1 (24oz) jar favorite tomato pasta sauce
2 cups mozzarella, shredded
1/2 cup panko bread crumbs
1 Tbl unsalted butter
1/4 tsp garlic salt (or to taste)

Boil pasta according to package directions
In a large pan cook chicken with salt and pepper until no longer pink
Add jar of tomato pasta sauce
In an 8x8 baking dish layer half the noodles with half the sauce/chicken and half the cheese
Then pour in remaining pasta, remaining sauce/chicken, and cheese
In a small bowl melt butter in the microwave for approximately 30 seconds and slightly cool
Add bread crumbs into zipper plastic bag
Add garlic salt to crumbs
Poor in butter and zip the bag shut
Shake and massage the bag until crumbs are coated
Spread crumbs evenly over cheese on top
Bake at 350°F for 20-30 minutes or until cheese is melted and crumbs start to brown

Bacon & Ranch Tortellini Salad

With summer on the way I've got a new pasta salad to share.  I made it for this past Mother's Day to go with my Slow Baked Brisket.  It was so good, there was just only one problem...there wasn't enough!  I think next time I will double it.

Bacon & Ranch Tortellini Salad

2 19 oz bags Tortellini, cheese filled
1 cup frozen peas & carrots, thawed
8 slices of bacon, cooked and crumbled
1/3 cup green onions, diced
1 1/2 cups mayonnaise
1 pkt buttermilk ranch dressing and seasoning mix

Prepare tortellini according to package directions
Cool completely
Add peas, carrots, bacon, and green onion and toss together
In a small bowl combine mayonnaise with seasoning mix
Combine mayonnaise mixture with tortellini mixture completely
Store in refrigerator

Crockpot Korean Beef

I seriously get so excited when I find a new crockpot recipe that we really like around here.  Those kind of recipes are my go to on Sundays.  I love how tender the meat gets and the sweet and savory flavor of the sauce.  It pairs perfectly with fluffy white rice!

Crockpot Korean Beef

2 lbs stew meat
1/2 cup soy sauce
1/2 cup brown sugar
1 Tbl sesame oil
2 tsp garlic, minced
1 tsp ground ginger
1/4 tsp black pepper
1 Tbl cornstarch

green onion for garnish
rice of choice

In a small bowl whisk together soy, sugar, oil, garlic, ginger, and pepper.
Place meat in crockpot and pour sauce over top
Cook for 4 hours on high OR 6 hours on low
For the last hour of cooking, mix cornstarch with 2 Tbl of water
Pour into crockpot to thicken sauce
Serve over your favorite rice and garnish with green onion

Recipe Lion 2015 Top Blogger

So excited that this last year I was not only a Recipe Lion 2015 Top Blogger, but I also was one of the All Free Slow Cooker Recipes Top 100 Best Slow Cooker Recipes!

Marble Fudge

I posted this a few years ago, but wanted it upfront because this is my favorite treat to make and give this time of year.  I always send some to work with my husband.  It is THE most smooth and delicious fudge I have ever made.  The secret is the cream cheese!

Marble Fudge
Adapted from {Betty Crocker}

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square

Creamy Chicken Verde Soup

Soup in the fall is so good.  This one especially is smooth and full of flavor.  It is definitely a crowd pleaser.

Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

shredded cheese
tortilla strips

In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips

Roasted Butternut Squash with Red Onion & Tahini

This is a very warm and comforting side dish with a twist.  The flavors compliment each other perfect for the fall season...and it's good for you too!

Roasted Butternut Squash with Red Onion & Tahini
Recipe From {qkatie}

1 Butternut Squash, peeled and chopped into bite-size pieces
1 red onion, cut into wedges
3 Tbl olive oil
salt & pepper to taste
3 Tbl *Tahini
1 1/2 Tbl lemon juice
1 tsp garlic, chopped
3 Tbl sliced almonds, toasted
1 Tbl *Zaatar
1 Tbl fresh parsley, chopped

Preheat your oven to 475°F
Place squash and onions on a foil lined baking sheet
Drizzle with oil and toss to coat and sprinkle on salt & pepper
Bake for 35-40 minutes or until squash and onions caramelize
In a small bowl whisk Tahini, lemon juice and garlic
Add water 1 Tbl at a time until the Tahini is the consistency of honey
Remove veggies from oven and drizzle over Tahini mixture
Sprinkle on the almonds, Zaatar and parsley

*Tahini is ground sesame seeds
*Zaatar is a blend of Middle Eastern herbs

Pumpkin Bunt Cake with Cream Cheese Frosting

It is my favorite time of year...PUMPKIN SEASON!  This is an awesome cake my mom use to make for us when I was little.  Funny enough she made it for me recently and when I took a bite it was so amazing how familiar it was even though it had been such a long time since I had tasted it.  It is so good!

Pumpkin Bundt Cake

2 cups sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 (15 oz.) can pure pumpkin

Preheat oven to 350°F
In a large bowl blend sugar and eggs
Pour in oil and mix on medium speed until incorporated
Add in flour, cinnamon, baking soda and salt
Stir in pumpkin until well blended
Pour batter into a well greased bundt pan and bake for 1 hour
Let cake cool completely before frosting

Cream Cheese Frosting

1 (8 oz.) block of cream cheese, room temperature
1 stick butter, softened
2 tsp vanilla
1 (16 oz) box powdered sugar

In a large bowl blend cream cheese and butter until combined
Add vanilla and sugar and blend until smooth

Thai Chicken Skewers with Peanut Sauce

A long time ago I had some really delicious chicken lettuce wraps with a peanut dipping sauce at a restaurant when we lived in Arizona.  I have never had anything close to as good...until now.  These turned out so good and we all devoured them!

Thai Chicken Skewers with Peanut Sauce
Adapted from {emily bites}

4 Boneless Skinless Chicken Breast, cut in chunks

3 Tbl soy sauce
2 Tbl honey
1 Tbl sesame oil
2 Tbl lime juice
2 tsp garlic, minced
1/4 tsp sriracha
2 Tbl cilantro, chopped

Peanut Sauce
1/4 cup natural peanut butter
1 Tbl rice wine vinegar
1 Tbl soy sauce
1 Tbl honey
1/4 tsp sesame oil

In a medium bowl whisk soy, honey, oil, juice, garlic, sriracha and cilantro
Place chicken into gallon zip bag
Pour marinade over chicken and refrigerate 4-6 hours or longer
Remove chicken and discard marinade
Grill on medium-high heat until chicken is no longer pink (about 10 minutes)
Turn the skewers half way through
In a small bowl whisk peanut butter, vinegar, soy, honey and oil
Add about 1 Tbl hot water to thin adding more slowly to desired consistency

Cauliflower Fried Rice

So this is misleading...there is absolutely no actual rice in this dish at all, even though it looks like it.  But it taste so dang good, I don't even miss it!

Cauliflower Fried Rice

2 Tbl coconut oil
1 small head cauliflower
1 rib of celery, petite diced
2 green onions, petite diced
1/2 red* pepper, petite diced
2 tsp garlic, minced
1 zucchini, chopped
1/2 tsp pink himalayan salt (or to taste)
sprinkle of pepper
sprinkle of chili powder

Cut stems off head of cauliflower
Pulse in two batches in a food processor
Be careful not to over chop, you want the consistency of rice
In a large skillet heat oil
Place half the cauliflower to cover the bottom of the pan
Allow to brown, stirring occasionally
Add additional cauliflower, celery, onion, red pepper and garlic
Allow to cook for 2-3 minutes until soft
Add zucchini, salt, pepper and chili powder
Cook until zucchini is fork tender
Makes approximately 3 cups

*You can also use orange and yellow peppers or a mixture for color