samedi 22 octobre 2016

Bacon Cheddar Deviled Eggs


14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops


Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Source :

mercredi 19 octobre 2016

Bacon Wrapped Cream Cheese Stuffed Chicken Breast


  • 2 Boneless skinless chicken breast
  • 4 tablespoons cream cheese
  • 1/4 cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon


Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

Source :

lundi 17 octobre 2016

Creamy Shrimp Chowder


1/2 cup celery (chopped)
1/3 cup onion (diced)
2 tablespoons butter
8 ounces cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 tablespoons dry white wine
1/2 teaspoon salt


• Saute celery and onions in butter in a large pot.
• Mix in cheese and milk, stirring over low heat until the cheese melts.
• Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy

Picture from

mercredi 12 octobre 2016

Authentic Philly Cheesesteak


1 ribeye steak 6 to 8 ounces (shaved thin)
1/2 onion
4 oz cheese whiz
1 hoagie roll
1 salt & pepper

How to make it :

Notes: Your local butcher can shave the steak thin when you purchase it.
Break up shave steak well and season generously with salt and pepper. Set aside for a few minutes.
Preheat large pan over medium heat with 2 tablespoons of oil.
Cut onion into thin wedges. Saute in preheated pan until the onions are soft and brown (carmelized). This may take 12 to 15 minutes. When done remove from pan.
With a paper towel quickly wipe down the cooking pan. And add a tablespoon or so of cooking oil. Then turn the heat up to medium-high.
When the pan is hot add the shaved steak. Season with salt again.
With a large spatula keep the steak moving as it cooks (this will happen very quickly).
When the meat is mostly cooked (just a little pink left) add the onions back to the pan. Continue cooking until the meat is fully cooked.
When fully cooked place on a hoagie roll.
In a microwave safe container heat the cheese whiz for 10 seconds (only). Stir and heat for 10 seconds again.
Top cheese steak with cheese whiz and enjoy.

Note:** You can use provolone cheese in place of the cheese whiz. Just add to the top of steak in the pan and let melt before putting on the hoagie roll.
Side serving suggestion

mardi 11 octobre 2016

Shrimp Linguine (a different spin)


1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine

Hwo to make it :

Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash đź™‚ Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
Updated from facebook

No Peek Chicken


1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it 

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Panera Broccoli Cheese Soup

Ingredients :

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

How to make it :

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
dd salt and pepper. Can be purĂ©ed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

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