Easy. Light. Just Right.

That's the way I felt about this pasta. Well let me clarify on the "light" I don't mean light as in low fat, but rather in like not heavy. It's definitely not low fat with the pound of mozzarella in it and topped with parmesan cheeses. We had been out of town and while we ate deliciously, we had things like burgers, ribs, pizza, etc. So when planning my meals out once we got home this sounded just right. Something homey and hearty without being heavy. I also loved the fact that it was quick and easy- the perfect thing to make on a night that I had to go to the store.

I will definitely make it again. Ryan was a big fan and sometimes- as much as we love meat, something without it sounds good, so here ya go...

Baked Penne with Mozzarella and Basil

1 pound box penne pasta
16 oz. jar of vodka sauce ( I bought the expensive stuff this is a major component of it turning out good- and I had a 26 oz. jar and used it all- wouldn't want any less)
1 pound fresh mozzarella, cubed
1/ 2 cup loosely packed fresh chopped basil
shredded parmesan to top
*I would prob add garlic next time for some extra flavor.

Preheat oven to 400 degrees. Cook pasta according to package. Drain well and return to pot. Mix in vodka sauce, basil, mozzarella (salt and pepper). Pour into a two quart baking dish and top with parmesan. Bake for 20-25 minutes until bubbly.

We made bruschetta on the side. A little repetative, but it actually worked for us. And also, I got some potted herbs for mother's day that I have been loving making good use of any chance I get. It's just too bad my tomatoes aren't grown yet, then we will really be in business. This was DEEE-lish.

I toasted french bread in the broiler (on both sides so it was crispy). In a bowl I combined fresh chopped tomatoes, fresh chopped basil, fresh minced garlic, salt, pepper, a dash of olive oil, and a dash of balsamic vinegar. Topped it on the toasted bread, and topped that with the shredded parmesan. I don't think most people do this but I did once it was assembled I stuck it back in the broiler jsut long enough to start melting the cheese just to kind of mold it all together. Ryan and I both packed some pieces of those puppies away. YummY.

And yes, that is a bitten into piece of bruschetta. I couldn't even wait to take a pic to sink me teeth into it. It's just that good. =)

Family Friendly

I stole this recipe from my friend, who also put it in our church cookbook. She's got two young kids, confirming this was the family friendly kind of dish I was looking for. It ain't fancy, but it's hearty and fairly kid pleasin'. Besides, it's made with Pillsbury crescents- and honestly I love EVERY recipe I ever make with Pillsbury crescent rolls- seriously. A lot of you may make a similar version of this dish.

Chicken Rolls

1 can refrifgerate cresent dinner rolls
2 chicken breasts, cooked and shredded
1 c. shredded cheddar
* I also added chopped green onion for flavor

Sauce:
1 can cream chicken soup
1 c. milk
1 c. shredded cheddar

Preheat oven to 325. Heat sauce ingredients together until smooth.
Seperate rolls into triangles.I just mixed the chicken, cheese, and green onion- then placed a little bit of mixture on each triangle and roll as you normally would. Place in 10x6x2 dish (or something similar), top with sauce and bake for 45 minutes until very brown.

(I made this abck in January but if I remember right from looking at the pic, I think I may have sprinkled some paprika on top before baking, just for color).

Remove from oven and let the fam dig in.

Stuffed Chops

Usually while standing in the grocery check out line I am eyeing all the cooking magazines. But being amazed how much they can charge for those things, I usually have an easy time passing. This last time though, I was not so strong and totally splurged to bring home with me the issue of Better Homes and Gardens: The Best Comfort Food. I wanted to make all of it, and have made several recipes already. Here's my plug- I think its available until mid April, so if you want pick yourself one up- all the recipes look awesome and we have liked al the stuff we've tried so far! The one below was definitely brag worthy. It's not hard, just involved, so it will be so much more enjoyable if you make it with plenty of time on your hands. It's a GREAT company dish that will totally impress.

Apple Stuffed Pork Chops

1 Tbs. butter

1 cooking apple- peeled, if desired, sored and chopped

1/3 c. chopped onion

2 tsp. fresh snipped sage (1/2 tsp if you use dried)

2 Tbs. shredded white cheddar

4 pork rib chops or loin chops

Bread crumb topping

1 c. coarse soft crumbs from crusty bread

2 Tbs. butter, melted

2 Tbs. chopped walnuts ( I omitted)

1 Tbs. fresh snipped Italian (flat leaf) parsley

2 tsp. finely shredded lemon peel

Cheese Sauce

2 Tbs. butter

2 Tbs. all purpose flour

1/4 tsp. salt

dash of pepper

1 c. chicken broth

1/2 cup whipping cream

2 Tbs. apple juice (or Calvados- I didn't have nor was I going to buy- the apple juice worked great)

1/2 cup shredded white cheddar ( 2 oz.)

1. preheat oven to 375.

2. for stuffing- in medium skillet, melt butter over medium heat. add apple, onion, sage and cook until tender.

Stir in 2 Tbs. of cheese and set aside.

3. Trim fat from chops. Make pocket by cutting horizontally. Divide stuffing into chops and if needed use toothpick to secure. Sprinkle with salt and pepper.

4. In bowl: combine bread crumbs, butter, parsley, and lemon (walnuts too if using). Place chops in roasting pan and sprinkle with crumb mixture.

5. Bake 40-50 minutes or until 160 degrees with clear juices.

6. For sauce, in sauce pan melt butter over medium heat. Stir in flour and salt and pepper. Add chicken broth, cream, and Calvados or juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Serve over chops.

** I didn't skimp on the ingredients-used all fresh and splurged on a block of good white cheddar.

(Since I am posting this later than planned, not sure if you can get this edition of BHG still on the stands.)

Again I gave myself plenty of time to make this and it was really fun and the pay off was well worth it. So good. I wasn't sure if it was really up Ryan's ally, but he even loved it. Yummy with the potato wedges as mentioned below.

Just in Case You're on a Sandwich Kick

I know, two sandwich recipes in a row. But that's not necessarily a bad thing, who doesn't love a sandwich? Correction: who doesn't love a mean sandwich? Yeah, we aren't bologna and bread kinda people, we like a good, packed sandwich, which for us does pose a problem. It's a lot of work to get out all the stuff to make a sandwich and a lot of times we just don't and I often let perfectly good sandwich meat go to waste. Do you have this problem? Well, this recipes, my friends, is the answer! These sandwiches can be made up ahead of time and frozen!!! That, second to their yummy taste of course, is what makes them so wonderful! The "recipe" part of this is really more for the spread and I do know a lot of people make them on those little dinner rolls in a foil pan and have them for party food. If they are just for us, I go ahead and do them on full sandwich hoagies.

Oven Ham Sandwiches

For 6 sandwiches:
2 packages thin sliced ham (or about 1 1/2 lbs)
1 package (or 12 slices) salami
6 slices provolone
6 slices cheddar
(you can change up the meat and cheese as you like, this is just our preference)
6 sandwich hoagies

Spread:
1 stick butter (yeah if you haven't noticed yet, this is not a sandwich for dieters)
1 Tbs. worcestershire
1 Tbs. Poppy seeds
2 Tbs. mustard
2 Tbs. grated onion

Slice rolls and slather spread generously on both sides with spread. Assemble with meats and cheeses. Wrap in foil and bake at 350 for about 20 minutes. Remove, unwrap, and enjoy!

Bringing Jamaica to You!

When we were dating Ryan decided he wanted to be sure he knew how to grill. So I got him the Grilling for Dummies book to help him out. =) I hadn't looked at this in years, but when we were in the mood to grill the other night and I wanted some inspiration I pulled this book out of my cookbook cabinet. I saw this recipe and decided that I wanted to give it a whirl- even though it sounded totally different- I have never made a jerk marinade before. Some of the ingredients sounded strange to me, but after looking at several other jerk recipes, it lined right up- so we did it and it was AWESOME! Ryan was skeptical at 1st when I said I was going to make jerk chicken- as the memories of the lime green bony stuff we "ate" on our mission trip to Jamaica came flooding into his head. "No honey, that was the curried goat that we ate after seeing it sitting on some one's doorstep on the way to our work site that morning." Relieved that that was NOT was I was planning on setting before him that night, he jumped on board and he thought it was delightfully delicious as well!! Even though he would never use the words "delightfully delicious" himself =). Be daring- give it a try- you won't be disappointed, I promise.

Jerk Seasoned Chicken Breasts

About 2-3 pounds boneless skinless chicken breasts ( the recipe said eight, but for me, that was a five pack)

1/ 4cup vegetable oil

1/4 cup orange juice

3 scallions, finely chopped (green and white parts)

4 medium cloves garlic, finely chopped

2 Tbs. lime juice (about 1 lime will produce that for ya!)

2 Tbs. soy sauce

1 small jalapeno pepper, seeded and finely chopped

1 tsp. brown sugar, packed

1/2 tsp. Kosher salt

1/2 tsp. ground allspice

1/2 tsp. dried leaf time

1/2 tsp. cinnamon

1/4 tsp. cayenne pepper

1/4 tsp. nutmeg

Trim chicken of fat and rinse and dry well. Combine remaining ingredients, beating with a fork or whisk to mix well. Place chicken in a large freezer bag (or a shallow dish) and pour marinade over. Seal the bag pressing out the air, and refrigerate for 6 hours or overnight, turning occasionally to coat well.

Place chicken on well oiled, preheated grill and grill for 10-12 minutes total (5-6 on each side) or until done.

Seriously even if you are freaked out by the ingredients- try it! We had it with Lipton's oven roasted potatoes and roasted fresh asparagus. Yummy!

Yes, Another Casserole

I cooked this recipe the other night on a night where we didn't really know what to have and I was looking for something simple. I wasn't really expecting it to be something to brag about or to make as a "usual", but we actually really enjoyed it and I will definitely make it from now on. It's beefy, noodley creamy, saucy, and cheesy- and for me that spells comfort food!!! If you shied away from the previous pasta casserole that I just posted because it had too much "stuff" you weren't a fan of- this one may be a little more up your ally. I also got this out of our church cookbook.

Toula's Casserole

1 lb. ground beef ( I used a little more)
16 oz. can tomatoes ( I always prefer the petite diced for stuff like this)
8 oz. can tomato sauce
2 tsp. salt
2 cloves garlic, crushed
8 oz. noodles ( I used wide egg noodles)
1 cup sour cream
3 oz. cream cheese
6 green onions, chopped (I didn't use quite that many)
1 cup (+) grated Cheddar cheese

Preheat oven to 350.
Brown meat and drain. Stir in tomato sauce, salt, garlic, and sugar. ( I also added some Italian seasoning in, thinking it may need something more, I then thought I might regret that decision since this isn't really specifically an Italian dish, but I definitely don't think it hurt anything, and may have added some flavor- I also of course peppered the sauce generously). Simmer for 10 minutes. Cook noodles and drain. While warm, mix sour cream, cream cheese, and onions in with noodles.
Layer in a baking dish ( my 2 1/2 qt. Corning wear was filled, but fir perfect). Start with meat, then noodles, then a layer of cheese and then I did another layer of meat and topped with cheese. Bake for about 30 minutes.

I didn't take a picture this time around, because we just dug in and I really didn't think it was much to impress- but it reallywas a good simple, comforting and satisfying meal paired with a salad.

One Dish Bliss

Here you have a true meal in one. I tried this recipe that a gal I know had put in our church cookbook and I believe she said she got it from a Southern Living easy weeknight meals. I wasn't sure how it would turn out with all the ingredients and I didn't want it to taste too "casseroley" with the cream soup and all, but it really didn't and we enjoyed it as just a good hearty meal.
It was easy, but I did it on a night when I had lots of time to dirty and clean dishes as I went and do all my prep work- if you don't you will have the sink piled up with dirty bowls and pots by the time you are done, and that is no fun! It would make a great meal to take to someone- just bring it to them made up and ready to pop in the oven.

Three Cheese Chicken Pasta

8 oz. penne pasta ( I cooked more)
1 tsp olive oil
8 oz. fresh mushrooms, sliced thin
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 box frozen spinach
1 tsp. dried oregano
1/4 tsp. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken (using a rotisserie chicken is the way to go)
1 c. sharp cheddar, shredded
1/2 cup grated Parmesan
1/2 cup milk
1 can cream of chicken soup

Preheat oven to 425.

Cook pasta and spinach according to package and drain. (Drain spinach well!!)

Heat olive oil in large skillet over med-high heat. Saute mushrooms, peppers, and onion for about 4 minutes. Add spinach, oregano, and pepper and saute an additional 3 minutes. Set aside.

In large bowl, combine cottage cheese, spinach mixture, pasta, chicken, 3/4 c. cheddar, and 1/4 c. Parmesan, milk, and soup. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheeses and bake for 25 minutes.

A Healthier Choice

We are not health nuts by any stretch of the imagination- but I am always open to trying healthy things and I would probably try cooking with light ingredients more often if my husband was more open to the idea- not that I want to eat beans and rice all the time- but you know what I mean. Anyway, maybe we made some progress last week when I made... gasp... TURKEY BURGERS! I had ordered one at a restaurant that was very good and was wanting to give it a whirl. So these are the ones I made and I must say, I thought it was delicious and even Ryan- who was completely UNstoked about the idea, enjoyed them I believe.

Tex- Mex Turkey Burgers

1 1/4 lb. ground turkey
1 envelope taco seasoning
1 Tbs. dried cilantro flakes ( I used fresh because I love fresh cilantro so much!)
1 cup shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
4 hamburger buns split ( I toasted mine)
4 lettuce leaves

In bowl, combine turkey, taco seasoning, and cilantro- shape into four patties ( I got 2 packs of turkey and doubled the seasoning and it made 5 nice large patties). Grill covered, over medium heat 5 minutes on each side. Sprinkle with cheese and grill 2-3 minutes longer, until melted. Combine sour cream and salsa. Serve burgers on buns with lettuce and sour cream mixture.

No Recipe Required- Meal Idea #5

Last night when 5:00 rolled around, and I knew the question of "What are we going to do for dinner?" was looming over our heads- I decided to forgo asking Ryan, since that usually gets me no where and think of something creative on my own. I have been kind of digging the finding what's around and trying to use it up thang lately. I had two chicken breasts left from a dinner I am making for a family with a new baby, so I decided to cook them up, shred them , and use them for a BBQ chicken pizza. My other toppings were pretty much extra things I had left in the fridge that were left over or just staples. SOO this is a fun way to get creative, but here is how I did mine.

BBQ Chicken Pizza

1 can Pillsbury pizza dough- cooked at 425 for 8 minutes BEFORE topping- 10-12 minutes after toppings

.

BBQ sauce- I would recommend using one you really like- we love Rendevous (locally) but this last time I bought some I bought "Sticky Fingers" and it is delicious!

.

2 chicken breasts- cooked and shredded- I did in a skillet with my usual base seasoning of salt, pepper, and garlic powder

.

Other Toppings:

Red onion- sliced into small strips

Red Sweet Pepper- sliced into small strips

Green Onion- chopped (I just wanted to use this up and thought it would add something green- wasn't sure if it would be onion overkill, but it wasn't)

Bacon-3 slices, fried and crumbled

.

I layered all my ingredients on partially baked crust, then sprinkled with a little bit of crushed red pepper flakes and topped with shredded Colby Jack Cheese and returned to oven to bake.

Before cheese and baking- Finished-
Let me know if you come up with any other toppings that would be good!!!

Just the Way Yo' Momma Makes It

My mom was never an avid cooker when I was young, but she did have several "signature" things that I will always remember her making often. You know- it's those things that I think we feel like "Nobody makes them as good as our mom did." So there are a few things I am sure I will always make just like my mom did and that to me is the best way since I never really knew any different. I made one of my mom's old recipes last night and thought I would share- her meatloaf.

Some of you may cringe at the word "meatloaf" and I'm not going to say I blame you. That's why I like my mom's and it is the only meatloaf I have ever really eaten. TRUST ME- I dont' want to eat mystery meat with three colors of the rainbow fleckered through it, either. That's why I love this simple and tasty recipe. It really is good, and my husband (and Bennett of course!=)would agree!

Mom's Meatloaf

about 3 lbs. ground beef

2 eggs

1 cup oats

1/2 cup ketchup

1/2 large onion chopped

salt and pepper

Mix these ingredients well (you'r going to have to use your hands and it's going to hurt=) Then mix in about

1/2 cup milk.

Form into two loaves and place in greased baking dish. I always squirt some ketchup on the tops before baking for looks. Bake at 350 for about 1 hr. 15 min. It's always a good idea to serve with some mashed potatoes or the good ole' southern staple-Hashbrown casserole (pictured above) for an all around comfort meal.

Trying Something New

I love to read cookbooks and sometimes I get on this kick where I just want to try all kinds of new and different from the usual type things. Last night, I made a new meal- taking a huge risk- by trying two new recipes for both the main dish and my side. But I must say they both turned out good! I got them from my Taste of Home Busy Family cookbook- which why wouldn't I love a cookbook directed toward being simple and easy =). So we tried these two and liked them both.

Spicy Flank Steak

1/3 cup sour cream

2 Tbs. mayo

1/2 tsp. garlic powder

1/4 tsp. celery salt

2 Tbs. Chili sauce

1 Tbs. lime juice

1/2 -1 tsp. crushed red pepper flakes

1/4 tsp. salt

1 beef flank steak (1-1 1/2 lbs.)

Combine 1st 4 ingredients in small bowl and refrigerate until serving. Combine chili sauce, lime juice ( 1/2 fresh lime squeezed is about a Tbs.), red pepper flakes, and salt- I double the basting sauce- brush on both sides of steak. Broil 2-3 in. from heat for 6-8 min. on each side. Let stand 5 minutes before slicing. Serve with sour cream sauce (which is yummy!).

*Instead of broiling, we grilled the steak for 8-9 minutes on each side.

If you've never made flank steak, this is what you are looking for. This was my second attempt at a flank steak recipe- the 1st was a honey based recipe and I didn't care for how sweet it was, and that time I used "flat iron steak" which I have heard both is and isn't the same thing. We liked this far better- and Ryan asked the butcher for a fresh cut of flank steak b/c all they had out were flat iron steaks- I'm still not real sure if they are the same or not. It is not a real tender piece of meat, but it holds the flavor well and is budget friendly. All in all we enjoyed this meal- and I was especially digging the corn recipe.

Creamy Caesar Chicken Pasta

My friend made this for a baby shower she hosted a few weeks ago. I had to go back for seconds, but had to refrain from embarrassing myself by going back for thirds, ha!!! I asked her for the recipe so I could make it for our monthly Grace group tonight, and I am having a hard time not picking in it while it sits in a warm oven waiting to go! It's simple and satisfying and mmm, mmm good!

Creamy Caesar Chicken Pasta

(not sure what the official name of this recipe is=)

1 lb. bowtie pasta, cooked

3 boneless, skinless chicken breast- cut into bite size pieces

1-2 cups green peas, cooked (If Ryan had his way, these would be left out)

8 oz. package of mushrooms, sliced

1/2 large onion, chopped

1 Bottle *Ken's Creamy Caesar dressing

Shredded Parmesan Cheese

Generously salt and pepper chicken (I also used some garlic powder) and saute in a skillet with butter or olive oil.

Saute onions and mushrooms ( I added them to the same skillet after the chicken was more than half way done)

(Transfer to serving dish)

Add in peas and pasta and pour dressing over, mix well, and top with Parmesan.

Ooey Gooey Good Chicken

I stole this recipe from another blogger's recipe blog. I wasn't sure what I thought really at first about the recipe, but after reading a lot of comments about how good it was I thought I would try it- I also gathered that it seems to be a fairly common dish that people make. We were not disappointed, it was really good!!! My favorite part is that it took literally five minutes to put together before throwing it in the oven. I also read it freezes well, I may make a batch to put in my freezer!

Swiss Stuffing Chicken

4 large chicken breasts
1- 6 oz. pack Swiss cheese (sliced)
1 can cream of chicken soup
1/4 cup white wine
1 cup Herb Stuffing Mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Lay chicken in buttered baking dish. Top with slices of Swiss. Mix together soup and wine and salt and pepper. Pour over cheese. Sprinkle stuffing mix on top and drizzled melted butter over. Bake for about 50 minutes.

Can't Go Wrong With This One!

I really think this is an ideal recipe. I got it from my husband's high school's cookbook and it is quick and so easy (can you tell yet that I like easy?) and totally satisfying without being as heavy as say a casserole. It's also an easy recipe to have the ingredients on hand for. If you like chicken, this one is a winner all around! I make it often and have made it to take to new moms (as long as you have a way to keep it hot).

Rosemary Chicken

1/4 cup melted butter or margarine

1/4 cup lemon juice

2 Tbs Worcestershire Sauce

2 Tbs Soy sauce

3/4 tsp. dried oregano

1 tsp dried rosemary- regular or crushed

1 Tbs garlic, crushed (I just mince 3-4 good size cloves)

6 boneless, skinless chicken breasts (I have made it with boneless, skinless thighs as well- it is still good but since this is a fairly salty recipe to start with- if you like things less salty, I would definitely stick to just breasts)

3 cups cooked rice

Combine 1st 7 ingredients. Place chicken in ungreased 9x13 baking dish. Pour mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over hot rice.

(If your thinking your not a big fan of plain rice- just do what we do- pour the juice from the chicken over it and ti is sooo good! I think I usually double the ingredients to the sauce just to make sure there is plenty for the rice.) My favorite side to put with this is grilled or roasted fresh asparagus.

*Pictured with thighs, but better with chicken breast

Fire Up the Grill Baby!!

Okay now that spring is truly just around the corner and we have had at least a taste of some beautiful weather- it time to start grilling!! We had Ryan's brother and sister-in-law and our sweet little niece over last weekend and grilled out. We grilled this pork with the rub I found a couple years ago and have used several times since- we just love it. It's so easy and you most likely have the few ingredients on hand.

Grilled Pork Rub

** This is per 2 lbs. pork- I always cook more so I adjust accordingly**
3 Tbs. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. oregano
2 lbs. pork- can use on tenderloin, loin, or even chops!

Combine well in a bowl. Coat pork generously and refrigerate 30 minutes- 3 hours. Grease grill and cook accordingly (about 25- 30 minutes for tenderloin, 45 min. for loin, and about 10-15 minutes per side for thick cut chops) Let stand 5 minutes before cutting.

Delicious and moist! This weekend I served this with mashed potato casserole and roasted broccoli and grape tomatoes.

Roasted broccoli is really good if you have never tried it. I take my fresh broccoli head, cut into florets, lay out on a baking sheet with a pint of grape tomatoes. I drizzle them with olive oil and salt and pepper and bake in the oven at 400- 425 degrees for about 20 +/- minutes. You'll really just want to watch them on the time, you want it to be nicely browned and toasted but not overcooked. Even if your not the worlds biggest broccoli fan, you just may want to give this a try!

A New Favorite

Okay, so I have only made this a few times, but it has been a hit and will probably be a forever keeper for me. And well, if you know me at all, you know I LOVE Mexican, so no wonder I love it! I did a risky thing, actually, the 1st time I made this I made for a friend who had a new baby- and despite the fact that I used a WHOLE can of diced jalapenos on accident instead of green chilies (which ups the heat factor about 300%! When I realized I did that to a nursing mother I could have died!) she said they were some of the best enchiladas they have had and loved them, so I thought I would include them on here. I must say- I used two ingredients that were specifically Costco items and I think they were key ingredients in making them as good as they were, but I am sure if you aren't a Costco person, they will be good with whatever you do use.

Chicken Enchiladas

~~~Note: (+) means I use more to taste~~~

2 Tbs. Olive oil

1 cup chopped onion (one medium sized onion)

1/2 cup chopped red bell pepper

2-3 cups (8-12 oz.) shredded or chopped cooked chicken

**I used Kirkland brand canned chicken breast- it is good canned meat and on top of making your job easier, I like how well it shreds as opposed to cooking it myself- I think I used 2-3 cans

1 tsp. ground cumin (+)

4 oz. (+) cream cheese (the original recipe calls for reduced fat- if you prefer that)

salt and pepper

2 cans chopped green chilies

2 medium sized cloves garlic (+), peeled

1/2 cup loosely packed fresh cilantro (+)

2 tsp. dried oregano

1 cup chicken broth

1 cup tomato salsa (I used Kirkland Organic salsa- it is amazing)

8-10 flour tortillas (6-7 in. each)

2 1/2 cups shredded Mexican style cheese blend (+)

1. Preheat oven to 375. Grease a 9x13 pan and set aside.
2. Place olive oil in large skillet and saute onion and pepper over medium heat until soft, about 4-5 minutes. remove from heat and stir in chicken and cumin. Add cream cheese and place back over heat. Cook until cheese melts and creates a sauce. Season with salt and pepper to taste and set filling aside.
3. Place chilies, garlic, cilantro, and oregano in food processor blender and blend until nearly smooth, about 30 seconds. Add chicken broth and salsa and blend until well combined. Season with salt and pepper to taste. Put 1/3 of the sauce mixture in the bottom of your baking pan and set aside.
4. Place tortillas on a work surface and spoon chicken filling down center of each tortilla, dividing evenly. Take shredded cheese and set aside the majority (I just by a 4 cup bag so I don't have to worry about measuring it out and saving enough) for topping, and use the rest on top of the chicken filling before wrapping each tortilla. Roll up tortillas and place them seam side down in baking dish, squeezing them to fit as needed. Pour remaining sauce over the top and top with the rest of the shredded cheese.



5. Bake until the cheese melts and the sauce is bubbly, 25- 30 minutes. Let rest for 10 minutes and serve with your toppings of choice--i.e. sour cream, shredded lettuce.

For my side items with this I like to make Mexican rice and black beans with lime juice. This time I just did the beans just because we weren't really hungry enough for all taht food. We love to scoop the beans up in the same bite as the enchilada. Mmmm.

Ryan's Favorite Dish

My friend, Erica, said I should put this recipe on here, and of course!- It is Ryan's favorite thing, after all! I always make this for him if I want him to feel special- he loves it. I originally found this recipe online and have come across it a couple times since, it is a keeper.

Cajun Chicken Pasta

2 chicken breast, cut into small peices or slices
2 tsp (+) cajun seasoning
2 Tbs. butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
green onion, minced
1- 1/2 cup cream (I use more)
1/4 tsp. basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder
2 Tbs. (+) grated parmesan cheese

Coat chicken in cajun seasoning. In large skillet, saute chicken in butter until no longer pink. Add pepper and green onion. Cook 2-3 minutes, or just until tender. Reduce heat to low and stir in cream. Season with seasonings and heat through. Mix with your favorite pasta- we like bow tie. Mix in parmesan cheese to desired thickness.

** This is one of those recipes that I gave the orginal measurements as a guide to start you off, but I really just throw them out the window and pretty much do everything to taste- we like things pretty flavorful so I usually add a little more of everything. I use more cream to make sure it is good and creamy. I use more red pepper than green- it's all about the way you like it with this one! Yum!

An Easy Meal In One!

This is a great, super simple dinner I love to make when I'm not sure what we want and I don't feel like a lot of work. I got it from my Betty Crocker One Dish Meals Cookbook- it doesn't get any easier than this folks!!

Cajun Pork Tenderloin with Vegetables

Package of Pork tenderloin or even just pork loin
Cajun Seasoning
2-4 baking or Yukon gold potatoes
4 zucchini
1 onion
4 Tbs. butter, melted, or olive oil
dried thyme
salt

Heat oven to 425. Rub pork with Cajun seasoning. Place in ungreased jelly roll pan (large cookie sheet).
Cut potatoes and zucchini into bite size chunks. I like to chop my onion up into wedges- you may not use the whole onion. Arrange veggies around the pork. Drizzle butter or olive oil over them and sprinkle with thyme and salt.
Bake uncovered about 35 minutes or until meat thermometer reads 155 degrees (longer if using pork loin- probably at least 45 min). Loosely cover with foil and let rest 10 minutes. Slice and serve with veggie.

Grab yourself some crusty bread and you've got a satisfying and simple meal in one! Yum!