Wednesday, December 22, 2010

Chicken Cobb Burger

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 25 min
Serves: 4


8 bacon strips
1.5 lbs ground chicken
1/4 c. bread crumbs
1 egg
2 T. Worchestershire sauce
2 T. extra virgin olive oil
blue cheese crumbles
1 tomato sliced
1 avocado sliced
2-3 handfuls of lettuce
raspberry vinaigrette


Heat pan to medium-high. Cook bacon; set aside. Increase to high heat. In a bowl, combine meat, bread crumbs, egg and Worchestershire sauce; combine. Form into 4 patties, brush with oil and season with salt & pepper on both sides. Grill the burgers until golden brown on both sides and cooked through completely, about 5 minutes per side. Top the burgers with the blue cheese and continue cooking until the cheese begins to melt, about 1 minute longer. Place burgers on bottom bun; layer with vinaigrette soaked lettuce, bacon, tomato and avocado.
(just before assembling burgers, place lettuce in a medium bowl and toss with vinaigrette).

Wednesday, December 15, 2010

Chicken Cordon Bleu


1lb. boneless, skinless chicken breasts
Thin sliced Ham
Thin sliced Swiss Cheese
Crushed Cornflakes (I prefer Special K)
4 T. Butter (2 T. & 2 T.)
2 T. flour
1/4 c. milk
1/2 tsp. instant chicken bouillon
pepper to taste
1/4 c. shredded mozzarella
1/4 c. shredded parmesan
1 tsp. parsley flakes

Preheat oven to 350
Pound out chicken to flatten; roll chicken, sliced ham and Swiss cheese together, secure with toothpick. Place in casserole dish. Melt butter; add crushed cornflakes and mix. Spoon over top of chicken. Bake for 30-35 minutes. Meanwhile, mix butter, flour and milk together. Then add bouillon, pepper, shredded cheeses and parsley flakes. Spoon over chicken when done.
Serve and Enjoy!

Sunday, October 31, 2010

Cheesy Cauldron Soup (perfect for Halloween)


* 1 pound ground beef
* 1 can cheese soup with 1/2 can of water
* 1 (16-ounce) package processed cheese (Velveeta)
* 1 (15-ounce) can kidney beans, well drained
* 1 (15-ounce) can black beans, well drained
* 1 cup medium or hot salsa
* 6 medium individual bread bowls (Great Harvest is the best)


Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the Velveeta cheese , and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

Tuesday, October 19, 2010

Breaded Chicken in Fettucini Alfredo


1 jar Four Cheese Alfredo
1 box (16 oz.) Fettucini
4 Chicken Breast
1 cup Milk
McCormicks Garlic, Lemon & Rosemary Crusting Blend
Parsley Flakes
Extra Virgin Olive Oil

Preheat oven to 425. In one bowl, add milk. In a second bowl, add crusting blend. Dredge chicken first in crusting blend, then milk, then again in crusting blend. Bake for 30 minutes or until cooked through. Meanwhile, boil fettucini with a little salt and EVOO. Warm sauce in small pot; add parsley flakes. When chicken is done, cut into strips. Mix together noodles and sauce; add chicken on top. Enjoy!

Curly Noodle Soup


2 cans Tomato Soup
2 cans Old Fashion Vegetable Soup
1 pound Ground Beef
1 box Tri-Color Rotini
1 tsp. Thyme
1 tsp. Oregano
1 tsp. Basil
1 tsp. Onion Salt
Extra Virgin Olive Oil

In a large pot, combine all 4 soups with 4 cans water; let simmer 15 minutes. Add Thyme, Oregano and Basil; let simmer 5 minutes. Meanwhile, in a fry pan, add meat and onion salt; brown and drain. In another pot, add EVOO to water and cook noodles to al dente (do not over cook). Add meat and pasta to your soup mixture! and Enjoy!

Thursday, September 9, 2010

Italian Baked Chicken and Pastina


* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Tuesday, August 31, 2010

Sweet & Savory Pork Chops


graham cracker crumbs
Coffee Mates french vanilla
1.5 lbs. pork sirloin chops, thin
*2 flat dishes for dredging

Preheat oven to *400.

Coat chops in graham cracker crumbs, then dip into vanilla, then again into graham cracker crumbs. Place on greased pan. Cook for 20 minutes. Enjoy!

Navajo Tacos

1 pkg. Rhodes rolls
veggie oil
1 lbs. ground hamburger/turkey/chicken
1 pkg. taco seasoning

shredded cheese
shredded lettuce
diced tomatoes
diced sweet onions
sliced olives
sour cream

Set your rolls out first thing in the morning. Make sure they are well covered!

In a medium skillet, brown meat. Add taco seasoning. In at least a 4 inch pan or dutch-oven, add veggie oil; about 1 inch deep. Turn stove to med-high. Flatten your rolls, then with tongs, lay them in the oil. They should immediately be covered with small bubbles (that's how you know your oil is ready). Flip over when golden brown. Place on paper towels.

I like to set my topping out in small bowls along the counter and let my kids do their own! There is no right or wrong way to layer; just enjoy!

Friday, August 6, 2010

Flank Steak


1 flank steak
1 bottle marinade (pineapple teriyaki, sesame ginger, e.t.c.)
salt & pepper to taste
1 large gallon baggie

I like to marinade my steak for at least a full 24 hrs. if not a full 48 at all possible. Put the steak in the baggie and then add 1/2 the marinade. Let sit in refrigerator, turning every 4-6 hours. Set oven to broil; set steak on broiler pan. Add salt and pepper. Put in oven for 5-6 minutes on each side. Brush on extra marinade. Cut against grain.

Sunday, July 11, 2010

Every Sunday Pot Roast


1 (3-4 lbs.) boneless chuck roast
1/2 tsp. ground black pepper
1/2 tsp. salt
2 T. veggie oil
1 T. beef bouillon granules
1 c. thinly sliced onion wedges
3 cloves garlic, crushed (or 3 T. minced garlic)
2 bay leaves
1 can cream of mushroom soup
1/4 c. red wine (optional)
2 T. Worcestershire sauce
2 T. cornstarch (optional)
1/4 c. cold water (optional)

Preheat oven to 350.
Rub roast with salt and pepper. Heat oil in a large skillet and brown roast, searing it on both sides. Place meat in a roaster pan. Sprinkle bouillon granules over meat, and cover it with onions, garlic, and bay leaves. Combine mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour over roast. Cover and bake 2 - 2.5 hours, or until tender.
Remove and discard bay leaves. If gravy is not thick enough, remove meat from pan and pour gravy into a saucepan. Bring to a boil and thicken it by adding cornstarch mixed with cold water, stirring constantly!


Wednesday, July 7, 2010

Chicken Popovers

4 cooked shredded chicken breasts (boil until cooked through and shred in food processor)
2 cans cream of chicken soup
1 pkg. softened cream cheese
salt and pepper to taste
2 pkgs. Pillsbury croissant rolls

Mix chicken, 1 can of soup and cream cheese. Add salt and pepper to taste. Spread on rolls. Wrap. Preheat oven to 350. Place on ungreased cookie sheet. Cook for 15-20 minutes until golden brown. Make soup with 1/2 can of milk. Serve cream of chicken soup as gravy over popovers.

Wednesday, June 30, 2010

My Favorite Baked Spaghetti

2 lbs. ground beef
1 medium onion, chopped
2 cans (15 & 8 oz.) tomato sauce
1 tsp. garlic powder
1 tsp. dried oregano
2 pkgs. (7 oz. each) uncooked spaghetti
1 pkg. (8 oz.) cream cheese, softened
2 cups small-curd cottage cheese
1/2 cup sour cream
2 T. minced chives
1/4 cup bread cumbs
1.5 tsp. butter, melted

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 min., stirring occasionally. Meanwhile, cook the spaghetti according to pkg directions; drain.
In a mixing bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of the spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350 for 20 min. Uncover; bake 5-10 min. longer until heated through.

Tuesday, May 25, 2010

Sunee's Southwest Turkey Burgers


8 slices apple wood smoked bacon
1 1/3 lbs. ground turkey/chicken
2 T. minced garlic
1 large shallot, finely chopped
1 tsp. thyme
2 T. chopped cilantro
1/2 small bell pepper (green, red or yellow) seeded and finely chopped
1 serrano pepper, seeded and finely chopped
2 tsp. cumin
1 to 2 tsp. hot sauce
2 tsp. Montreal Steak Seasoning
E.V.O.O, for drizzling
1/2 lbs. deli sliced pepper jack cheese
4 kaiser rolls, split
1 c. sweet red pepper relish
Red leaf lettuce


In a large bowl add first 10 ingredients; combine. It works best to do it with your hands! A griddle or grill works best but in a frying pan, drizzle e.v.o.o; enough to cover the bottom of the pan. Cook over medium heat; about 4-5 minutes on each side. DO NOT PRESS YOUR MEAT! That's the fastest way to a dry burger! Bacon can cook on the side!

In your oven; set to broil. On your kaiser rolls, spread mayo and cheese, then put under broiler; only about 1 minute. Then add sweet pepper relish, lettuce, burger then bacon!


Sunday, May 23, 2010

Sunee's Mac & Cheese


* Butter, for greasing dish
* 12 ounces wide egg noodles
* 2 cups heavy cream
* 2 1/2 cups whole milk
* 2 teaspoons all-purpose flour
* 1/2 teaspoon salt, plus more for pasta water
* 1/4 teaspoon freshly ground black pepper
* 2 cups (packed) grated Fontina
* 3/4 cup (packed) finely grated Parmesan
* 3/4 cup (packed) grated mozzarella
* 4 ounces cooked ham, diced, optional
* 2 tablespoons finely chopped fresh Italian parsley leaves


Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Thursday, May 20, 2010



For the sauce:

* 2 cups canned, diced tomatoes
* 2 cups tomato sauce
* 1 cup water
* 1/2 cup onions, diced
* 1/2 cup green bell peppers, diced
* 2 cloves garlic, diced
* 1/4 cup chopped fresh parsley leaves
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons House Seasoning, recipe follows
* 1 1/2 teaspoons seasoning salt
* 1 1/2 teaspoons sugar
* 2 bay leaves
* 1 1/2 pounds ground beef

For the lasagna:

* 6 to 9 long strips lasagna noodles
* 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
* 1 cup grated Gruyere cheese
* 1 cup grated Swiss cheese
* 2 cups grated Cheddar
* 1 (8-ounce) package cream cheese
* 1 cup mozzarella, grated

For the sauce:


Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*

Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.

*Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.

Preheat oven to 350 degrees F.

For the lasagna:

Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

*Note: If lasagna has been refrigerated, bake for 40 minutes total.

Wednesday, May 19, 2010

Beef Stoganoff

1/4 cup all-purpose flour
salt and pepper
1 1/2 lbs. Angus beef tips (1.5 lbs. beef sirloin steak)
1 medium onion, chopped
3 cloves garlic, minced (2 T. minced)
1 (14.5 oz.) can beef broth
2-3 dash Worcestershire sauce
1 small jar (8 oz.) sliced mushrooms
1 (8 oz.) container sour cream
Hot cooked egg noodles

Combine first 3 ingredients in gallon plastic baggie; add beef; seal and shake to coat.

In large/deep pan, heat oil over medium/high heat. Add beef and cook, stirring constantly, 5 minutes. Add onion and garlic, and cook till onions are soft. Stir in beef broth and Worcestershire. Bring to boil, reduce heat and simmer uncovered, 1 hour.

Add mushrooms and cook, covered, 30 minutes, or until beef is tender. Stir in sour cream and cook until heated through.

Serve over hot cooked egg noodles.

Just a note:
if you have a meat tenderizer, your meat will taste SO much better and cook more evenly! Enjoy!