Chicken Cordon Blue

Still got ham? I made so much one year, I made all these re-purposing recipes within a two week period. I was so tired of ham, I remember not making another ham dish for a long while!! :)

1 lb chicken breast (diced)

12-16 oz ham slices (diced)

12 oz chopped broccoli

6 oz chicken stuffing mix

1 stick unsalted butter

cream of chicken soup (see recipe)

*OR 10.75 oz can cream of chicken soup

1/2 cup milk

1 TBS Dijon mustard

6-8 oz shredded Swiss cheese

8 oz Rotini or mini bow tie pasta

Preheat oven to 375 degrees.

Prepare noodles as directed in a large stock pot. Drain and return to pot.

Melt butter in a small saucepan. Add stuffing. Stir well to coat.

Spray a large skillet with cooking spray. Add diced chicken. Season to taste. Cook until the chicken is no longer pink. Add ham and broccoli. Remove from heat. 

In a medium bowl, mix together soup, milk, and Dijon mustard. Stir meats and soup mixture into the egg noodles. 

Spray 9x13 pan with cooking spray. Add the noodle mixture. Spread Swiss cheese evenly over the noodles. Then spread the stuffing evenly over the top of the cheese.

Bake for 30 minutes.

Ham Divan

Another great re-purpose of leftover ham!

8 oz Rotini pasta

Soup:

12 oz can evaporated milk

2 TBS vegetable oil

1 tsp onion powder

2 TBS corn starch

1/4 tsp salt

1/8 tsp white pepper

1/8 tsp sugar

1-2 TBS finely chopped mushrooms

*OR 10.75 oz can cream of mushroom soup

Divan:

1/4 cup milk

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/8 tsp black pepper

24 oz frozen broccoli cuts

12 - 16 oz cooked ham

4 oz shredded cheddar cheese

1/4 cup french-fried onions (optional)

In a stockpot cook noodles according to directions to al dente; drain.

Preheat oven to 350 degrees.

Soup: Whisk evaporated milk, vegetable oil, onion powder, corn starch, salt, pepper, and sugar in a small sauce pan. Stir in mushrooms. Cook on medium heat until thickened.

*If using canned soup, skip this step

In large mixing bowl, combine soup, milk, mustard, Worcestershire sauce and black pepper. 

Place the noodles back into the stock pot. Stir in the soup mixture, ham, broccoli, cheese and onions (if using). Stir well.

Spray 9x13 baking dish with cooking spray. Pour mixture into the dish. 

Bake 20-30 minutes, until cheese is melted.

Split Pea Soup

This is a perfect re-purpose for that leftover ham bone from your spiral sliced ham! 

16 oz bag dry green split peas
2 quarts cold water
1 ham bone (if available)
12-16 oz ham (leftover or diced cooked ham)
1 medium onion (diced)
1/2 tsp salt
1/2 tsp pepper
1/8 tsp of oregano
3 ribs celery (chopped)
3 carrots (chopped)
1 Russet potato (peeled & diced)

Stove-top Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Once peas are soaked, add ham, onion, salt, pepper, and oregano. Cover, bring to a boil, then simmer for 1 hour, stirring occasionally. 

Add celery, carrots, and potatoes. Cook another 30-40 minutes, or until vegetables are tender.

Crock Pot Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Pour entire contents of stock pot into crock pot. Stir in chopped ham, onion, salt, pepper, oregano, celery, carrots and potato. Stuff ham bone deep in the middle of the crock pot. Cook on low 8-10 hours (high 4-6 hours). 

*Remove ham bone before serving. Cut up any large chunks of meat into bite-size pieces. 

Turkey & Dumplings

I usually have a lot more turkey leftover than I did this year. That's okay, I still save the 'carcass' and use it to make a nice stock for my chicken & dumplings!

Stew:
1 turkey carcass (picked over)
4 cups shredded leftover turkey (or 4 chicken breasts, cooked and shredded)
6 cups water (enough to cover the carcass in a large stock pot)
2 chicken bouillon cubes (or 2 tsp of chicken base *see recipe)
4 TBS unsalted butter (not margarine)
4 carrots (peeled and sliced 1/4" rounds)
2 ribs celery (sliced 1/4" thick)
1/2 medium yellow onion (minced)
1/4 cup flour
1/4 cup cooking sherry
1/4 tsp salt
1/2 cup all-purpose flour (optional)
1/2 cup cold water (optional)

Dumplings:
2 cups  all-purpose baling mix
2/3 cup milk

Stew:
In large stock pot on medium heat add water, bouillon cubes, and turkey carcass. Simmer until all meat has fallen off the bone.

In a medium skillet, melt butter and add the celery, carrots, and onion. Saute for about 7 minutes, or until soft. Mix sherry and flour in a cup. Pour onto vegetables, mix well.

Add the vegetables and diced chicken into the stock pot and simmer on medium heat.

If the stew is not thick enough, the optional flour and water can be used as a thickening agent.

Dumplings:
In a large mixing bowl combine the biscuit mix and milk until blended. 


Drop the mix by tablespoon into the stew. Cook for 5 minutes and carefully turn the dumplings. Cook for another 5 - 10 minutes.

Pork Chops and Stuffing

Thanksgiving - If you're like me and my family, we don't cook small. Everything is cooked in batches for the Army, and there is always a ton of food leftover.

I've been wanting to try this recipe for some time, but I never wanted to buy the boxed stuffing it calls for. So I was super excited when my cousin's Mom brought loads of cornbread dressing for Thanksgiving! And imagine, tons of leftovers!

I rarely share a recipe that I've only just tried for the first time, but this one is worth it!


4-9 bone-in center cut pork chops (1/2"-3/4" thick)
*However many to feed your family
Leftover cornbread dressing (or homemade cornbread dressing)
Here's what the recipe calls for:
6 oz pkg cornbread stuffing mix
10.75 oz can cream of celery soup (or homemade *see recipe)
1 small onion (diced)
1 rib celery (diced)

Preheat oven to 400 degrees. 

If using recipe:
Mix stuffing mix, soup, onion and celery in large bowl. Spoon into a greased baking dish (large enough to lay pork chops on one layer with minimal overlap).

If using left over cornbread dressing, just spoon it all into the greased baking dish in an even layer.

Lay the pork chops over the stuffing in one layer, with minimal over lap. Season to taste with salt, black pepper, garlic powder, and onion powder. 

Bake in preheated oven for 30-40 minutes (until pork chops are no longer pink).

Beanee Weenee

A classic... Just like the canned stuff, only BETTER!

16oz hot dogs (sliced)

1 TBS butter or bacon drippings

*You don't have to cook bacon for this recipe (unless you want to). If you're like me, I have bacon grease stored to use in many of my recipes that do not require bacon.

4 15oz cans pork & beans

1/4 cup brown sugar (packed)

1/4 cup BBQ sauce

*Whatever your favorite. I've used many different varieties and it's never been wrong.

1 tsp yellow mustard

Melt butter in large skillet. Sauté hot dog slices until browned. Set aside.

In large bowl, combine beans, brown sugar, BBQ sauce, and mustard. Mix well. Stir in sliced hot dogs.

Pour into a 2 quart baking dish. Bake at 350 degrees for 20 minutes. OR combine all ingredients in crock pot and cook on high 4 hours.

Serve with corn bread.

Minestrone Soup

This is a nice hearty soup that is filling, full of nutrients, but very low calorie! With these cold months creeping upon us, this is sure to warm the body!

3.5 cups water
2 tsp chicken base
*I've shared the recipe for my chicken base. If you don't have it, just use 2 chicken bullion cubes (or 2 tsp chicken bouillon powder)
*OR just use 3 1/2 cups of chicken broth or stock :)
3 slices thick cut bacon (diced)
1 bunch green onions (thinly sliced)
1 yellow onion (diced)
28oz can diced tomatoes (do not drain)
2 carrots (peeled and chopped)
2 ribs celery (chopped)
1 tsp dried basil
1/4 tsp crushed red pepper
2 small zucchini (diced)
15oz can whole new potatoes (diced)
*Some stores have them diced already, that's fine too. I just can't find them anywhere around here.
1 tsp Emeril's Bayou Blast
*This is a recipe I will share since this calls for it, but you can just as easily use your favorite Cajun seasoning. This is literally the only recipe I use it for, so if you don't feel like fooling with it, no biggie.
1 tsp salt
2 15oz cans red kidney beans (rinsed and drained)
2 cups fresh spinach (chopped)
8oz Datalini pasta

In a large saucepan, heat water and bouillon cubes until cubes are dissolved. Remove from heat.

In large stock pot cook bacon until crispy. Add green and yellow onions. Sauté until soft. Stir in chicken broth, tomatoes, carrots, celery, basil, and red pepper. Bring to a boil, reduce heat, and simmer for about 30 minutes. Add zucchini, potatoes, bayou bash and salt. Return to simmer and cook 45 minutes - 1 hour. Add spinach and beans halfway through.

Prepare pasta as directed al dente. Stir into soup. Cook additional 5-10 minutes.


Emeril's Bayou Blast
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme

Mix all ingredients together in a small, airtight jar.

Chili

I've lovingly come to call my chili, "Yankee Chili". Because it does have beans. And, as I've come to learn over the years, Texans just don't put beans in their chili. Oh well, this Texan does. ;)

1 lb ground beef (or turkey)
1 yellow onion (diced)
4 14oz cans chili beans
*The generic store version I've seen are called chili beans. The name-brand is Ranch Style Beans
1 14oz can diced tomatoes (or petite diced tomatoes)
3 TBS Fiesta Quick Chili Mix
8 oz water
salt & pepper to taste (I usually do 1 tsp salt, 1/2 tsp black pepper)
1 cup water
1/2 cup long grain rice

In large skillet, cook meat with half the onion until no longer pink. In crock pot, add beans, tomatoes, seasoning and the rest of the onion. Mix well. Stir in beef. Salt and pepper to taste. Cook on low for 8 - 10 hours, or on high for 4 - 6 hours.

Towards the end of the cook time, prepare rice. In medium saucepan, bring water to a boil. Add rice, reduce heat, cover, cook for 10-15 minutes until water is absorbed. Remove from heat and stir into crock pot. Allow to set in crock pot 10-15 minutes to continue cooking.

Red Beans & Rice

Red beans & rice is one of many Southern staples. There's really no wrong way,


3 slices thick cut bacon (diced)
1 yellow onion (diced)
1 green bell pepper (diced)
3 ribs celery (diced)
*Some grocery stores have a frozen bagged mix called mirepoix, which is onion, peppers and celery (I found it at Kroger, but not at Walmart, but your local grocer might have it. It saves time on dicing, if you're in a rush.
3 garlic cloves (minced)
*Or 2 tsp jarred minced garlic
1/2 tsp salt
1/2 tsp black pepper
1 tsp Cajun seasoning (more to taste)
*Whatever your preference, I use Slap Ya' Mama
12-16 oz Andouille sausage (sliced into 1/4" coins)
* You can use smoked sausage - whatever your preference.
4 14.5oz cans red beans (rinsed and drained)
*You can use dry beans here that have been prepared. 1 cup dry beans = 2 cans beans, so maybe 16oz bag of red beans
1 14.5oz can diced tomatoes
*I use petite diced, so the chunks aren't so large, but again, whatever your preference.
8oz chicken broth (or stock)
1 TBS dried parsley
1 tsp dried oregano
1 tsp dried thyme leaves (not powder)
1/4 tsp dried sage
3 bay leaves
1/2 tsp cayenne (or a few drops of Tabasco or Louisiana)
*This is optional to add a bit more heat
1 1/3 cup water
2/3 cup long grain rice

In large skillet over medium high heat, cook bacon until crispy. Stir in onion, peppers, & celery (mirepoix), cook until vegetables are soft. Stir in garlic, salt, and pepper. Cook for one minute more. Stir in sausage and cook until heated through.

In crock pot, add beans and tomatoes. Use chicken broth to rinse tomato can and pour into crock pot. Stir in vegetables and sausage. Stir in seasonings and bay leaves. Cook on high 4 hours (or low 6-8 hours). The andouille and Cajun seasoning already gives it some kick. If you want spicier, add the cayenne or hot sauce.

Towards the end of the beans cook time, prepare rice. In medium saucepan, bring water to a boil. Add rice, reduce heat, cover, cook for 10-15 minutes until water is absorbed. Remove from heat and stir into crock pot. Allow to set in crock pot 10-15 minutes to continue cooking.

Chicken Bacon Ranch Pasta

This also is a favorite. I had some family asking about my recipe for this as well, and told them I'd share. I've seen many variations online, but I use cream cheese in mine. This Alfredo sauce is one I use in several recipes. 

6 slices thick cut bacon (diced)
3 boneless chicken breasts (diced)
1 pkg ranch dressing mix
12 oz rotini rainbow pasta
4 oz shredded mozzarella
2 oz cheddar cheese

Alfredo:
4 TBS butter (sliced)
1 1/2 cups milk
8 oz cream cheese 
1 1/2 cup shredded Parmesan cheese


Preheat oven to 375 degrees.

In large stockpot, cook pasta as directed to al dente. Drain (don't rinse). Return to stockpot. 

In large saucepan, heat butter, milk, and cream cheese over low until cream cheese is melted. Stir in Parmesan cheese until melted. Keep on a low heat setting. Too much heat might cause the cheese to separate. 

Cook bacon in large skillet until crispy. Transfer bacon to paper towel. Reserve 2 TBS of bacon grease. Add chicken to skillet. Toss to coat with bacon grease. Sprinkle ranch dressing mix over chicken, stir to coat. Cook chicken until no longer pink.

Add Alfredo sauce and chicken to stockpot with pasta. Stir to coat well.

Grease 9x13 baking dish with cooking spray. Add pasta mix to baking dish. Sprinkle cheeses evenly on top. Top with diced bacon.

Bake 15-20 minutes. Remove from ove, allow to stand 10-15 minutes before serving. Otherwise, it's really hot! 

Mississippi Mud Cake

I've had several family members ask me for this recipe. My Mama used to make this all the time. And every time I see a post with a recipe, it's nothing like Mama's. Especially the one I saw with pre-made cake mix and mini-marshmallows. For shame! ;)

Cake:
1 stick margarine (softened)
1/4 cup cocoa
1 cup sugar
2 eggs
3/4 cup flour
3/4 cup pecans

Icing:
1/2 stick margarine (softened)
2 1/2 TBS cocoa
2 1/2 TBS milk
1/2 tsp vanilla extract
1 cup powdered sugar

Topping:
6-8 oz marshmallow creme (I've seen these jars of "fluff" in several different sizes, so I made some room. Just don't use the whole jar if you got the extra large jar of fluff!)

Preheat oven to 350 degrees.

In a large bowl, mix cake ingredients. 

Coat an 8x8 baking pan with butter. Pour batter into pan. Bake 30 minutes.

While cake is baking, prepare icing by mixing all icing ingredients in a medium bowl.

When cake is done baking, and while still warm, spread the marshmallow creme over cake. Then pour the icing over the cake and marshmallow creme. Use a butter knife to create a swirl pattern on top.

Taco Casserole

You've had your weeknight fiesta!! Now you have TONS of leftovers. I know families that have told me, "We don't eat leftovers." Maybe you're the same way. It's okay! I enjoy making extras just so I have some left for an quick meal the following week!

This meal is great for 'cleaning out the fridge' after taco night. Any leftover meat, beans, rice, toppings...throw them all in! I've made this dozens of times and it never disappoints. Plus, it's different almost every time (depending on what kind of beans you made with tacos (black beans, refried beans, ranchero beans, etc...) or what kind of rice you make. There's no wrong way to make this dish!

I list the generic versions of the ingredients (because I'm super frugal and rarely buy name-brand, but I will list the name-brand items for reference. :)

Leftover taco meat
[If you aren't using leftovers, brown 1 lb ground turkey or beef, 1 small onion (diced) and taco seasoning]
Leftover rice
*I've made this with and without rice. If you don't have any, it's not a loss. Just move on without it.
Leftover beans
*If you're low on beans, you can use a can of chili style beans (Ranch Style Beans) as supplement
1 can diced tomatoes with green chiles (Ro-Tel) (undrained)
Cream of chicken soup (see recipe)
*Or use one store-bought can
8-10 oz corn tortilla chips (crushed, divided in half)
*These don't have to be name-brand. You're just smashing them up and using them as a layer.
*I have also used soft corn tortillas in place of chips - they're okay, but I found it makes it a little mushy. But if you have some you're wanting to use up because they're on their way out, they work just fine.
1-2 cups shredded cheese (any leftover cheese from taco night can go on here too)


In large saucepan, combine meat, rice, beans, tomatoes and soup. Simmer over medium-low heat until well combined and heated through. Turn off heat.

Preheat oven to 325 degrees.

Spray 9x13 baking dish with cooking spray. Spread half the chips evenly along the bottom of the pan. Spread half the meat mixture across chips, then sprinkle half the cheese. Repeat the chip and meat layer. Don't add the other half of cheese just yet.

Cover the dish with foil and bake 30 minutes. Remove the foil and top with remaining cheese and let stand 5-10 minutes for cheese to melt. Cut into 8-10 pieces for serving.

You can top with shredded lettuce, salsa and sour cream, or any other toppings you had left from taco night.

Cream of Something

I sometimes get strange reactions when I tell people I make my own cream of chicken or cream of mushroom soup. Heck, I even make my own French onion soup.

Each can be used in place of one 10.75 oz can of soup.



Cream of Chicken:

12 oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
2 tsp chicken base (or chicken bouillon)
1 tsp onion powder
1/8 tsp white pepper
1-2 TBS finely chopped cooked chicken (optional)
* I only add the cooked chicken if I have some readily available. So don't go out of your way to cook chicken for this recipe

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cook until thickened. Stir often to prevent sticking and clumping.


Cream of Mushroom:


12 oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
2 tsp chicken base (or chicken bouillon)
1 tsp onion powder
1/8 tsp white pepper
1/8 tsp sugar
2-3 small mushrooms (finely chopped)
OR 1-2 TBS dried mushrooms (chopped)

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cook until thickened. Stir often to prevent sticking and clumping.


Cream of Celery:


12oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
1 tsp onion powder
1/4 tsp salt (or celery salt)
1/8 tsp white pepper
1/8 tsp sugar
1/4 cup finely chopped celery

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cooking until thickened. Stir often to prevent sticking and clumping.


French Onion (condensed):

1/2 cup onion (finely diced)
1 TBS olive oil
1 TBS molasses
3/4 cup beef stock (or broth)
2 TBS Worcestershire sauce
1 tsp onion powder
1 tsp salt
2 TBS corn starch
1/4 cup cold water

Heat oil and molasses in medium saucepan over medium heat. Add onion, and sautee until soft and sticky, stirring occasionally. Whisk in beef stock, Worcestershire sauce, onion powder and salt. Bring to a boil.

In small bowl, dissolve the corn starch in the water. Whisk into boiling mixture. Whisk until thickened. Remove from heat. Soup will continue to thicken as it stands.

Chicken Base (Bouillon)

I reference this in many of my recipes, so I figured I'd share it. I try to buy foods that are free of MSG (monosodium glutamate). Try... I don't always succeed, such as beef bouillon. Trying to make your own beef bouillon powder is a task-and-a-half. To be honest, I've never tried, nor want to. So my once a month usage of beef bouillon in my taco seasoning is a splurge. But I haven't used store-bought chicken bouillon in years.

1 1/3 cup yeast flakes
* I use Bragg, because I can find it in most grocery stores, but any brand will do.
3 TBS onion powder
2 1/2 TBS sea salt
1 TBS rice protein powder (plain)
*I couldn't find rice protein powder, so I use hemp protein powder.
1 TBS sugar
2 1/2 tsp garlic powder
1 tsp dried thyme
1 tsp dried sage leaves
1 tsp paprika
* I would not suggest using smoked paprika. It would change the flavor way too much.
1/2 tsp turmeric

Blend all ingredients in food processor until powdery. Store in a sealed container.

1 tsp base +  1 cup water = 1 cup chicken broth

Taco Night

October 4 is National Taco Day! I love Tex-Mex! This recipe does make a lot of food, but a secondary dish (which I will share later) is made using up all the leftovers!

Taco Meat:

3 lb ground turkey (or beef)
2 TBS dried onion flakes
2 tsp all-purpose flour
2 tsp powdered beef bouillon (or 1 pkt Goya powdered beef bouillon)
2 tsp garlic salt
2 tsp ground cumin
2 tsp paprika
2 tsp chili powder
1/2 tsp red pepper flakes
1/2 tsp sugar
1 cup water (a little more depending on cooking time)

Brown meat until no longer pink. Drain (if necessary).

In a small mixing bowl, combine the dried onion, flour, bouillon, garlic salt, cumin, paprika, chili powder, red pepper flakes, and sugar. Sprinkle onto browned meat. Add water. Simmer on low 20-30 minutes (while beans and rice cook). Add water a little at a time while cooking, if necessary.


Frijoles Negros (Black Beans):
2 cans black beans (drained & rinsed)
2 TBS bacon grease
1 cup water
1 tsp chicken bouillon
1 tsp sazon cilantro y achiote
1/8 of an onion (finely sliced or minced)
1/2 cup chicken broth (or water)

Heat bacon grease in a medium saucepan until sizzling. Stir in remaining ingredients. Bring to a simmer. Reduce heat to low, cover and allow to simmer until ready to serve. Stir occasionally to prevent sticking. Add more broth or water if necessary.
(If you prefer refried beans, smash beans gradually each time you stir until desired consistency)


Arroz Amarillo (Yellow Rice):

2 TBS extra-virgin olive oil
1/2 yellow onion (diced)
1/4 green bell pepper (diced)
1 Roma tomato (diced)
1 tsp chicken bouillon (I make my own chicken base that I use, I can share that recipe later on).
1 tsp sazon cualantro y achiote (Goya makes a version of this you can get from the grocery store, but I have a recipe for this as well)
1 cup long-grain or Basmati rice
2 cups water

Heat olive oil in medium saucepan. Sauté onion and bell pepper until soft. Stir in tomato, bouillon and sazon. Cook for one minute. Stir in water. Bring to a boil. Stir in rice, cover and bring to a boil. Reduce heat and simmer for about 15 minutes. Check the rice for doneness at this point. If rice is still a bit crunchy, replace the lid and turn off the flame. Leave pan on the same burner, and allow to set for another 5-10 minutes. Fluff before serving.



Toppings & Extras:

Soft taco shells, hard taco shells or tortilla chips (my husband sometimes likes to make a huge pile of stacked nachos)
Shredded cheese (cheddar, Monterrey jack, Colby jack, queso fresco, whatever you like)
Shredded lettuce
Diced tomatoes
Diced onions
Cilantro
Salsa
Pico de gallo
Sour cream
Nacho cheese sauce
(Really whatever you like!)

*If you want to cut some carbs, make a taco bowl with meat, beans & rice with some toppings thrown in there.