Steak and Goat Cheese Quesadillas

Got this recipe from Picky-Palate.  These were very tasty!

Steak &....

Goat cheese, how can this be wrong?

Instead of buying it pre-crumbled I got this for a lot cheaper and then just crumbled it myself with a fork.

The steak cut up.

The corn relish was soo good and added just the right contrast in taste.

I also used the uncooked tortillas from Costco... they are soo good.  I could just eat them with nothing on them.

Look at all that flavor!

Ingredients:

4 Steak cuts of choice, grilled or cooked in crock pot (I cooked all 4 in crock pot on low for about 6 hours, it was really good)
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt with Parsley
Corn Relish
1 Tablespoon extra virgin olive oil
4 ears fresh corn, kernels removed
1 Cup grape tomatoes, quartered
1/4 Cup fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

8 inch flour tortillas
2-3 Tablespoons softened butter
1/2 Cup Goat Cheese, crumbled

Directions:

1. Grill steak to your liking or try cooking them in the crock pot on low for 6 hours. Season with salt, pepper and garlic seasoning. After cooked, cut the steak into bite size pieces. Keep warm.
2. To make corn relish, heat olive oil into a large skillet over medium heat. Add corn kernels, tomatoes, cilantro, salt and pepper. Cook for 5 minutes, until warm and fragrant.
3. Spread butter onto one side of a tortilla. Place butter side down onto a large skillet over medium heat. Sprinkle one side of tortilla with goat cheese, then a couple spoonfuls of chopped steak. With a spatula, fold tortilla over filling and cook each side until browned and crisp. Transfer to a plate and top with spoonfuls of Corn Tomato Relish. Continue process until desired. Enjoy!
8-10 quesadillas

Kung Pao Chicken

I came across this recipe and decided to try it.  My husband said it doesn't taste like the Kung Pao Chicken he gets at a restaurant but that it was still really good.  I loved it and my kids loved it too.

The chicken and the cornstarch.  The sesame oil really makes the chicken taste tender.

Spices, garlic and green onions.

Rice vinegar, soy sauce and sugar.

Mmmmmm!!

Served over rice with egg rolls and fruit.

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions:

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

I made a second batch and left out the ginger and pepper flakes for a less spicy version for my smaller kiddos.  They loved it!

Chicken Pot Pie

I have a few Chicken Pot Pie Recipes that I have made and this is one that I really like.  My family loved it too.  There were no left overs after this meal and we usually always have leftovers!!

Butter, flour, onion, salt and pepper.

Added the milk and broth.

Chicken and veggies, smelled amazing!

You can make your own pie crust but I had a coupon for this one so I thought I would make my life a little easier!

Cut slits in the crust for ventilation.

Cover the edges so that they don't burn

All done!

Yummy!!  Served with Chinese salad.

Ingredients:

10 oz Frozen Peas and Carrots (I use mixed veggies)

1/3 c. Butter

1/3 c. Flour

1/3 c. Chopped Onion

1/2 t. Salt

1/4 t. Pepper

14 oz. Chicken Broth

2/3 c. Milk

2.5-3 c. Cubed Cooked Chicken

2 - 9" Pie Crust
Directions:

Heat butter over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly, remove from heat. Stir in milk and broth and heat to boiling, stirring constantly for 1 minute. Stir in chicken and veggies.

Put Pie crust in a 9" pie pan. Pour filling in. Place top crust on. Flute edges, cut away extra crust, and cut slices in the top to release steam. Bake at 425 for 15 minutes, cover edges and cook for another 15-20 minutes until browning.

Chicken Florentine

Another yummy recipe from Brittsapron!  This one is so good...it tastes like it's from a really good Italian restaurant.

Spinach and mushrooms on the bottom

The creamy sauce.  I hadn't added the sun dried tomatoes yet.  It smelled amazing!

Ready to cook!

Added the mozzarella cheese

All done!

Served over fettuccine with home made bread and asparagus spears.  The chicken was so tender.

Ingredients:

2 (13.5 ounce) cans spinach, drained (you can also use fresh spinach)
4 ounces fresh mushrooms, sliced

1/4 cup butter

3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
Sun dried Tomatoes, sliced up

4 skinless, boneless chicken breast halves, raw (I just use 8-10 chicken tenderloins)

2 cups shredded mozzarella cheese

 

Directions:

 

Preheat oven to 350.
Saute the mushrooms and spinach in a little butter. Place in the bottom of the 9x9 pan.
Melt 1/4 cup butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, sun dried tomatoes, half-and-half, and Parmesan cheese.
Pour some of the mixture over the spinach & mushrooms, place the raw chicken on top, and then pour the rest of the mixture over the chicken. Top with bacon.

Place in oven for 30 minutes, top with mozzarella cheese and bake for another 10 minutes.
Serve over your favorite pasta. (I like to serve it with fettuccine)

Cheesy Chicken Cordon Bleu Rice Casserole

This is a great recipe for a casserole.  I got this from picky-palate.com.  My whole family loved it.  Very tasty!

The white onion, red bell, fresh garlic and ham.

The shredded chicken.

The smell was amazing.  I love when my house smells good at dinnertime!

Before the chicken broth was added.

With the chicken broth

All mixed together

Look at all that cheese!

This is a smaller portion on one of my kiddos plate.  We served this casserole with freshly cooked corn on the cob.

Ingredients:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons butter

¼ Cup flour

½ teaspoon salt

¼ teaspoon fresh cracked pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded mozzarella or swiss cheese

Directions:

 Preheat oven to 350 degrees.   Heat oil into a large 5 qt rimmed skillet over medium heat.   Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken.   Cook for an additional 5 minutes.   Melt butter then stir in flour, salt and pepper until combined.   Slowly stir in chicken broth until well combined.   Stir in cooked rice then transfer to a 9×13 inch baking dish.   Top with cheddar and mozzarella cheeses.   Bake for 20-25 minutes.   Cover the dish with foil the last 10 minutes for oozing cheese.

Garlic Parmesan Mashed Potatoes

These are so good!  I got this tasty recipe from Brittsapron!!

I used red potatoes. I left a few of the peels on just for texture.

All the ingredients ready to be mixed

A very yummy side dish.

We had these with the Brown Sugar Spiced Pork Loin.

Ingredients:

6-8 small potatoes, peeled and diced

2 tablespoons butter
2 garlic cloves, minced
1/4 cup sour cream
1/4 cup heavy cream (I used half and half)
1/4 cup Parmesan cheese
green onion, diced
salt and pepper

Directions:

In large pot, add water, potatoes and salt and bring to a boil. Reduce heat to medium and let cook until potatoes are tender. Drain water. Mash potatoes until creamy. Add all ingredients and mix well.

Brown Sugar Spiced Pork Loin

Here is another one from Brittsapron.  This was so easy and tastes like a lot of work was put into it.  This is a new fav in my family.  I served this along with Garlic Parmesan Mashed Potatoes also from Brittsapron, so yummy.  I will be posting the recipe for that. 

The pork loin with the spice rub

covered with the glaze

Right out of the oven.  Smelled great!

Look how great that looks and it tasted even better!

Rub Ingredients:

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoon cinnamon
1 pork tenderloin

Glaze Ingredients:

1 cup brown sugar
2 garlic cloves, minced
1 tablespoon Tabasco

Mix together all rub ingredients and coat pork loin. Heat a few tablespoons of olive oil in an oven safe pan and brown pork loin, appx. 2 minutes on each side. While that is browning, mix together brown sugar, garlic and Tabasco and heat for 30 seconds in the microwave. Pour over the top of the pork. Bake at 350 for 45 minutes, or until center of tenderloin reaches 140. Let rest for 10 minutes (or until temperature at rest is 155) before slicing