Sunday, September 9, 2018

Creamy Cheesy Chicken Chili

This healthy and flavorful chicken chili is one of my absolutely favorite weekday lunches. It takes just minutes to throw together in the morning and a few hours later you have a delightful lunch or dinner!

Creamy, Cheesy White Chicken Chili

print this recipe


1 1/2 pounds cooked chicken, cut into bite sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 red pepper, diced
2 15 oz cans White Northern Beans
2 cups frozen corn
2 15 oz cans diced Fire Roasted Tomatoes
7 oz can diced green chilies
1 cup chicken broth
½ teaspoons Black Pepper
2 envelopes (about 1 Oz. Packet) White Chicken Chili Seasoning
8 ounces softened cream cheese
1 cup shredded cheddar cheese

Pour the olive oil into a large sauce pan and saute the onion and red pepper until soft. 
Add the garlic and saute for another minute.

Combine the chicken, onion and peppers,  beans, tomatoes, chilies, corn, and chicken broth in a slow cooker. Stir in the chili seasoning and cook for 4-6 hours on low.

Stir in the cream cheese and cheddar cheese until combined.

Serve topped with additional cheese or crumbled tortilla chips.

Sunday, September 2, 2018

Cheddar Bay Biscuits

Let's face it, the best part of going to Red Lobster is the Cheddar Bay Biscuits. Now, with this easy recipe, you can have them at home! And better still, they're even better than the original!

Cheddar Bay Biscuits
print this recipe

for the biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
  • 1 cup buttermilk, cold
  • ½ cup unsalted butter, melted and cooled for 5 minutes

for the topping

  • 2 tablespoons unsalted butter, melted, divided
  • ½ teaspoon garlic powder
  • 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Preheat oven to 475. Line a baking sheet with parchment.

In a large bowl mix together the dry ingredients. Add in the shredded cheese until combined, then pour in the unsalted butter and buttermilk. Mix until just combined.

Stir together the topping ingredients.

Scoop the biscuits onto the baking sheet and bake for 12-14 minutes, or until golden brown. 

Remove the biscuits from the oven and immediately brush with the butter topping, using a pastry brush. Let cool slightly and serve.

Sunday, August 26, 2018

Pasta Pomodoro

Pasta Al Pomodoro is the perfect solution if you need a fast and easy, but delicious meal. This kid-friendly recipe comes together in less than 30 minutes from ingredients we always have in our pantry. I hope you love it as much as we do!

Pasta Al Pomodoro
print this recipe

5 Tablespoons unsalted butter, divided
1 medium onion, diced small
1 32-oz can crushed tomatoes
4 cloves garlic, minced
1 pinch red pepper flakes
1/2 crushed, dried rosemary
1 Tablespoon basil
kosher salt
12 oz spaghetti, linguini, or other pasta of choice
1/4 cup grated parmesan, plus additional for serving

Cook the pasta according to package directions. Drain and set aside.

In a non-reactive sauce pan melt 3 Tablespoons of the butter. Add the diced onion and saute until soft and translucent. Add the garlic and saute for 1-2 minutes, or until garlic is lightly golden. 

Stir in the tomato, pepper flakes, rosemary, and basil. Simmer the sauce for 20 minutes, or until thickened and fragrant. Stir in the remaining 2 Tablespoons butter and parmesan until combined. Salt to taste.

Serve the pomodoro sauce over the pasta. Sprinkle with additional cheese and enjoy!

Thursday, March 22, 2018

Rosemary Chicken with Bacon and Cauliflower Mash

This delicious dinner comes together in 30 minutes or less. 

Rosemary Chicken with Bacon and Cauliflower Mash
print this recipe

1 lb chicken breast, cut into 1 inch pieces
3 strips of bacon, cut into 1/2 inch strips
1 tablespoon olive oil
1 small onion, diced
3 cloves of garlic
8 oz baby bella mushrooms, sliced
2 tablespoons corn starch
2 cups chicken broth
1/4 cup  half and half
1 head of cauliflower, cut into 2 inch pieces
2 tablespoons cream cheese
2-3 tablespoons salted butter
1/4 cup milk
salt and pepper to taste

In a large skillet over medium heat cook the bacon 2-3 minutes until some fat has started to render. Add the chicken and cook until browned. 

Remove the chicken & bacon from the pan and set aside.

Add the olive oil and onions to the skillet. Cook until the onions are soft, then add the mushrooms and cook until browned. Add the garlic and stir for one minute, or until garlic is lightly golden. 

Add the chicken broth and bring to a simmer. 

Mix the cornstarch and half and half in a small bowl, then add to the pot and stir until thickened. Stir in the rosemary, salt and pepper. 

Meanwhile bring a stockpot of water to a boil. Add the cauliflower and cook for 12-15 minutes, or until soft. Drain and place in a food processor with the butter. Puree until smooth, then add the cream cheese. Pour in just enough milk until smooth and combined. Salt to taste.

Serve the cauliflower mash topped with the chicken and sauce. Enjoy!

Sunday, March 11, 2018

Perfect Blueberry Muffins

Perfect Blueberry Coffee Cake Muffins
yields 16 muffins
print this recipe


12 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups blueberries

Preheat oven to 350 degrees. Line muffin pans with paper liners.

Beat the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, then mix in vanilla, sour cream, and milk.

In a separate bowl sift together flour, baking powder, baking soda and kosher salt.

With the mixer on low speed add in the dry ingredients until combined.

Using a spatula gently stir in the blueberries.

Spoon the batter into prepared muffin cups and bake for 25-30 minutes, or until a toothpick comes out clean.

Wednesday, August 30, 2017

Sour Cream Chicken Enchiladas

Hey everyone! Long time no recipes. I've decided to go back to my roots. Almost 9 years ago I started this blog as a way to save recipes that we've tried and loved; a virtual recipe box, so to speak. 
Eventually a few people started reading it and it grew larger than I anticipated, or really even had the time or energy to upkeep. So, I quit. Here and there I'd make something pretty and try (and try and try and try) to take beautiful (enough) photos to post something.
A couple of years went by and I realized that I was missing the original intention of this space-- a place to save recipes I came across and loved and share them with people I care about. So here I am, sharing a recipe that I know I will want to make again. 
Like so many of the foods I make, it was definitely not pretty enough to photograph, but it was certainly delicious.

Sour Cream Chicken Enchiladas
print this recipe

2 cups rotisserie chicken, shredded
8 tortillas, corn or flour
2 cups Monterrey jack cheese, shredded
1-2 cups shredded taco blend cheese
1 Tablespoon olive oil
1 small onion, diced
4 Tablespoons butter
1/4 cup all-purpose flour
2 cloves garlic, minced
15 oz chicken broth
7 oz diced can diced green chilies
1/4 teaspoon cumin
1/8 teaspoon oregano
1 cup sour cream
salt and pepper to taste

Preheat oven to 350 degrees.

Shred the rotisserie chicken and set aside.

Add the olive oil to a small pot and cook the onion until soft. Mix in the chicken and set aside.

Sprinkle some of the Monterrey Jack cheese and some of the chicken mixture into a tortilla. Roll up and set seam-side down in a lightly oiled 13x9 pan. Continue with each of the tortillas. 

In a small pan over medium heat melt the butter and saute the garlic until lightly golden. Add the flour to make a roux. Pour in the chicken stock. Simmer on medium heat until thickened. Stir in sour cream, green chilies, cumin, and oregano.

Pour the sour cream mixture over the top of the rolled up enchiladas. Top with the taco cheese. Bake for 15-20 minutes, or until the cheese is melted.

Laura's Recipe Collection Original Recipe

Sunday, April 12, 2015

Greek Pasta Salad

This delightful pasta salad has been a regular in our picnic & potluck arsenal for years. I will warn you that it makes an enormous batch, however this is actually a blessing as it makes for a great healthy workday lunch.  It is so simple to put together, easily customized, chock full of healthy vegetables and, most important of all, it is delicious!

Greek Pasta Salad
print this recipe

For the dressing
4 cloves garlic, minced 

2 teaspoons dried oregano
2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 teaspoon salt

1 teaspoon black pepper
1/2 cup olive oil

For the salad
1 pound pasta such as fusilli bucati or gemelli

1 medium cucumber, peeled and chopped into 1/4 inch pieces
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
8 ounces crumbled feta
3 cups baby spinach

Combine dressing ingredients in a small bowl and whisk until combined.

Cook the pasta according to package directions. Drain and rinse with cold water. Combine all ingredients in a large bowl. Chill, then serve.