Category Archives: Dinners

THE AMAZING GRILLED CHEESE!

Why, hello there! We haven’t spoken in quite some time. I’ve been super busy because I got a FULL TIME JOB! Heck yeah!! Go me! It’s hard enough finding a job out there now-a-days, but to find one you actually enjoy… that’s an epic feat. OK, so I am bringing sexy back with this recipe. Do you love jalapeno poppers? I know I do, especially the ones that are double fried. Yeah. Ask your server about it next time. FOR. REAL. Well, since I have an affinity for jalapeno poppers and since I stumbled upon this recipe, I’m putting it out there for you. It is so freakin’ good! So here’s the recipe and some pictures.

Jalapeño Popper Grilled Cheese Sandwich

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients
  • 2 jalapeno peppers, cut in half lengthwise and seeded
  • 2 slices sour dough bread
  • 1 tablespoon butter, room temperature
  • 1 tablespoon cream cheese, room temperature
  • 1/4 cup jack and cheddar cheese, shredded
  • 1 tablespoon tortilla chips, crumbled
Directions
  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
  3. Place the peppers on a separate plate and let them cool until you can handle them, about 20 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

(That last step should be pretty self explanatory, but for those of you who need a map when it comes to the kitchen, here’s what you do…Butter the pan side of both slices of bread, spread your cream cheese on one piece of bread, place jalapenos on top of that, sprinkle shredded cheese and tortilla chips. Place other piece of bread on top, press down, place on griddle and GO TO TOWN!)

SHAZAAM! If that’s not the best dang grilled cheese you ever done had, I will stop talkin’ like a crazy hick!

Another picture you say? My pleasure!



Holy Moley! So good! I. MUST. EAT. NOW.

Enjoy and happy kitchening!

Tagged , , , ,

Brent’s Chicken Chili

It’s finally Fall here in Atlanta. At least I hope so. But, these past few days sure have felt like Fall and they’ve made me want chili really bad. I was telling my boyfriend last night about the many status updates on Facebook I saw of people making chili for dinner. We got into a long conversation about how when we first started dating 3 years ago we made chili all the time. Well, it’s that time again, folks. CHILI TIME! I’ve been to lots of chili cook offs, I’ve even hosted a few at my house, and you know who wins everytime for the best chili? BRENT! So, without his permission, I am giving you his recipe. Sorry, Brent 😦

(He’ll get over it, because he loves me!)

Brent’s Chicken Chili

Ingredients:

  • 2 large chicken breasts, cubed
  • 1 can black beans, unflavored
  • 1/2 cup jalapeno, chopped
  • 1 can diced tomatoes
  • 1 packet chili seasoning

Directions: In one deep pan, blend the black beans, jalapeno, tomatoes and chili seasoning. Heat on medium/high. Cook the cubed chicken in a separate pan. Stir the black bean mixture every now and then so it doesn’t stick to the pan. After chicken is cooked completely through, mix in with bean mixture. Stir and continue on medium/low heat. Serve hot with crackers, Fritos, sour cream… whatever fixins you want to use.

Have fun and Happy Kitchening!

Tagged , , , ,

Easy Crockpot Chicken Dinner

Hey everyone. I hope your Wednesday is treating you well. I came across this recipe this morning while I was putting my kitchen back together after getting granite installed. Can I get a Hallelujah?!? HALLELUJAH!!!!! OK back to the recipe. I made this dish a while back and it is fabulous! And you know what makes it fabulous? Not just the way it tastes, because it is freakin’ delicious! But, it’s easy breezy! Here is the recipe for Dijon Mustard Crockpot Chicken:

Dijon Mustard Crockpot Chicken

Ingredients

  • 4 to 6 boneless chicken breast halves
  • 2 tbsp dijon mustard
  • 1 can 98% fat free cream of mushroom soup
  • 2 tsp cornstarch
  • dash of black pepper

Preparation

Wash chicken and pat dry, then place in the Crockpot. Combine remaining ingredients and spoon over the chicken. Cover and cook on low for 6 to 8 hours.

Serves 4.

Enjoy and Happy Kitchening
sorry, no picture this time 😦

UPDATE: Someone asked me earlier what some good sides would be with this. Fresh veggies, almond crusted green beans, cous cous or any kind of pasta go great with this dish.

Tagged , , ,

Basil Stuffed Shells

I hope everyone is having a great Monday. Since Monday is always a “get back to real life” day, I figured I’d give y’all a recipe that will lift your spirits. My mom used to make stuffed shells when I was a kid. I hated them when I was really young (because of the ricotta cheese), but once I got older and gained more respect for the art of cooking, I grew to love stuffed shells. These are a little different than the ones my mom used to make. They have basil pesto in them. BASIL PESTO! I could eat the entire jar of this stuff. I made these for dinner last night and they were definitely a hit!

So here’s the recipe:

Basil Stuffed Shells

Ingredients:

  • 12 oz box of jumbo shells
  • 15 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto
  • 1 large egg
  • 1 jar of pasta sauce (regular flavor)

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked).  Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.).  You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish.  Pack the shells in tightly. If you space them too far apart, they will dry out during the cooking process.  Pour the remaining pasta sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Enjoy and Happy Kitchening

Tagged , , , , , , , , , ,
%d bloggers like this: