Tuesday, November 26, 2013

Grandma's Apple Crisp Recipe

Just in time for Thanksgiving! I am thankful for family recipes being passed down! My mother makes this recipe that was passed down from my Grandmother Boudreau and it is delicious! I like it served warm with vanilla ice cream of course!


1 cup of bisquick
1/2 cup of brown sugar
1/2 t of cinamon
1/4 cup of butter softened
1/2 cup of chopped walnuts
5 medium apples


Pre-heat the oven to 350. Peel and slice the apples. Place in a medium sized coated casserole dish. Mix the rest of the ingredients together and pour over the apples. Bake for 30 minutes. Let sit for 5 minutes. Serve! How easy is that?!

Wednesday, November 20, 2013

Chicken Cordon Bleu Casserole

I'm going to admit - I've never been a fan of Chicken Cordon Bleu. The chicken always ends up tasting dry and chewy - yuck! I do how ever, love stuffing! This twist on Chicken Cordon Bleu will keep you craving more!


1 1/2 -2 lbs of chicken
1/4 lb of thick sliced deli ham
6 slices of swiss cheese from the deli
1 head of broccoli
1 can cheddar cheese condensed soup
2 cups of stovetop stuffing (you will also need 2 tablespoons of butter according to their recipe)
Non-stick spray


Cook the chicken according to your desire. I use the George Foreman grill because it is quick and easy and leaves the chicken juicy! Boil the broccoli until cooked through. Pre-heat your oven to 350. Cube up the ham and cooked chicken into bite sized pieces. Begin cooking the stuffing according to the instructions on the side on the package. While the stuffing is cooking, mix together the cut up chicken, ham, broccoli and can of cheddar cheese condensed soup. Spray a casserole dish with non-stick spray and fill with your mixture. Top your mixture with the swiss cheese. Layout your cooked stuffing evenly on top of the swiss cheese. Place in the oven for 10-15 minutes or until it gets bubbly. Take it out of the oven once it is bubbly and let sit for five minutes. Serve!

Friday, November 15, 2013

Pork Medallions Over Winter Hash

I'm going to start off by saying that I'm not the biggest fan of pork. In the past I have had dry pork and there's nothing worse than chewy dried out pork. I think the biggest trick to cooking pork is to not over cook it and of course to not under cook it. I made this on a cold November night and it hit the spot for comfort food!


2 lbs of pork tenderloin
1 box of shake and bake extra crispy (only use 1 packet)
1 sweet potato
1/2 purple onion
1 shallot
1 container of cubed butternut squash (because peeling it and cutting it is a pain in the bum!)
2-3 tablespoons of EVOO


Pre-heat your oven to 400. Peel the sweet potato. Chop it up into small pieces. Chop up the purple onion and shallot into small pieces as well. Combine the chopped up sweet potato, onion, shallot and cubed butternut squash on a baking tray. Drizzle the EVOO over and mix well. Once the oven is pre-heated, place the tray in the oven. Be sure to mix the mixture about every 10 minutes. Once the vegetables have been in the oven for 20 minutes, reduce the heat to 350 and begin prepping your pork. Slice the raw pork tenderloin into 1-inch thick slices. Once the pork is all sliced up, spray a baking sheet with non-stick spray. Empty the shake and bake into a bowl. Take 1 piece of cut up pork and roll it around in the shake and bake until it is fully coated. Place on the baking tray. Repeat for the rest of the pork. Place the tray in the oven with the vegetables and allow the pork to cook for 25-30 minutes. You may want to use a meat thermometer since ovens vary. The USDA claims that pork should be at least 145 degrees with a three minute rest time. Once the pork is finished cooking, serve over the roasted winter hash!

Tuesday, November 12, 2013

Homemade Alfredo Sauce

I love love love Alfredo sauce... who doesn't? I know it isn't the healthiest sauce for you but it sure is a nice treat every now and then! I also think that making it at home could be a little healthier than eating out since you will be measuring out your ingredients...hopeful thinking? Regardless of the calories, this sauce is worth an extra trip to the gym!


1 stick of butter
2 cups of half and half
2 minced garlic cloves
2 cups of fresh grated Parmesan cheese


Cube up the 1 stick of butter. Place in a large cooking pot and place on low-medium heat. When the butter is melted, add the 2 cups of half and half, minced garlic and stir. Continue stirring for about 5 minutes. Slowly add in the Parmesan cheese and continue stirring for another 5 minutes or until all of the cheese is melted and the sauce is thick. If the sauce is not to your desired thickness, slowly whisk in 2 tablespoons of all-purpose flour. I served this sauce over fettuccine, sauteed mushrooms and pan fried chicken. Yumm!

Friday, November 1, 2013

Honey BBQ Pulled Chicken

Nothing beats southern cooking in my mind! I love pulled chicken with coleslaw and mac and cheese! Yum-o! This recipe took little to no effort to make which was awesome!


1 lb of chicken tenderloin
1/2 container of sweet baby Ray's honey barbecue sauce
1 cup of water
1 tablespoon of garlic
1 teaspoon of brown sugar


Combine all ingredients in crock pot and stir. Place on high for 3 hours or until the chicken is cooked through. Shred with a fork and serve. I served mine in  a pita pocket with cheese and a side of Annie's organic mac and cheese and my coleslaw recipe found in my post "Honey BBQ Chicken, Coleslaw and Sweet Potato Fries"