Brown Sugar Chicken Wings with Creamy Roasted Red Pepper Dip

It's spring break around here and I shipped all 3 of my girls to Granny and Papa's house.  Disneyland may claim to be the "Happiest Place On Earth", but for my kids, Granny and Papa's house beats out Disneyland for the title hands down.  It's amazing how much less laundry I have with them gone.  It's also amazing how peaceful it is around here.  I only here "MOM!!" about once every 30 seconds instead of every. Single. Second.  I better enjoy it while it lasts, they'll be home before I know it.

These Brown Sugar Chicken Wings are pretty tasty little buggers.  And the sauce, well, you had me at Roasted Red Pepper!  YUM!

2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper, to taste

Creamy Roasted Red Pepper Dip:
1/3 cup roasted red pepper
2 ounces cream cheese
2 tablespoons sour cream
1/4 teaspoon salt

Preheat oven to 425. Line a baking sheet with foil. In a large bowl, combine olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste; mix well. Add in the wings and stir until well coated.  Place on the baking sheet and bake for 20 to 25 minutes (until cooked through), turning the wings over half way through the cooking time. While the wings are cooking, combine roasted red pepper, cream cheese, sour cream and salt in the bowl of a food processor.  Process until smooth(ish).

Recipe adapted from Damn Delicious.

Chicken Burrito Bowls

We didn't eat our Chicken Burrito Bowls in a bowl, so maybe I should have called them chicken burrito stacks.  Hmm.  Regardless of what we called them, they were great.  They were quick to whip up and a great way to get a few raw veggies in the kids tummies.

2 cups cooked chicken, shredded and seasoned with taco seasoning to taste

2 cups rice, cooked
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 tomatoes, diced
1 bell pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded

Greek Yogurt Chipotle Dressing*:

3/4 cup plain Greek yogurt
1 chipotle pepper in adobo sauce
2 cloves garlic
1 tablespoon lime juice
1/4 teaspoon cumin
1 tablespoon taco seasoning
salt and pepper to taste

For the dressing, cut open the chipotle pepper and scrape out the seeds. Place all the ingredients in a blender and and blend until the dressing is smooth.

*This dressing is SPICY!!  Use sparingly!  Or just use a small part of the pepper instead of the whole pepper when preparing the dressing.

To make individual servings, layer rice, chicken, lettuce, black beans, and veggies. Drizzle with the chipotle dressing.

Recipes adapted from Six Sisters' Stuff and Tone & Tighten.

Linked on Weekend re-Treat.

Country Club Chicken Spaghetti

Calling all mushroom lovers!  This Country Club Chicken Spaghetti is for you.  Even if you don't like mushrooms, there's bacon in this Country Club Chicken Spaghetti.  Bacon makes anything good, right?

My little 3 year old threw his normal fit when we sat down to dinner, but after I finally got him to try it, he ate all that was on his plate and then started picking off my plate.  In fact, all the kids ate it really well.

1 pound spaghetti
4 chicken breasts, boneless and skinless
1 large onion, diced
1 pound mushrooms, sliced
2 (10.75 ounce) cans cream of mushroom soup
4 slices bacon
1/4 cup chicken broth
2/3 cup sharp cheddar, shredded

Cook bacon in a large pan, over medium heat, until crisp.  Set bacon aside on a paper towel to cool, then crumble.  Generously salt and pepper chicken.  Cook chicken in the bacon grease until browned on the outside, but not cooked through; 3 to 5 minutes per side.  Place browned chicken breast in a 9x13-inch baking dish and set aside.  Add onion to the pan with the bacon drippings and cook for 3 minutes.  Add sliced mushrooms and cook for an additional 3 to 5 minutes; until softened.  Add cream of mushroom soup, chicken broth and crumbled bacon.  Stir until well combined, then stir in the shredded cheese; mix well.  Pour sauce over chicken and bake at 350 for 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbly.  While the chicken is baking, cook spaghetti according to the package directions.  Serve chicken and sauce over spaghetti noodles.

Recipe adapted from Kayotic Kitchen.

Slow Cooker Chicken Taco Filling

There's something magical about a slow cooker.  Throw in a few things in the morning, plug it in (and make sure it's on) and at dinner time, Voila!  Someone out there is a genius!

Ranch dressing mix is pretty magical as well.  Add a little to a recipe and it takes it from ordinary, to WOW!  It's the secret ingredient in Susan's Cheese Ball and in Hawaiian Haystacks - No Canned Soup!  That one ingredient's a game changer.

This Slow Cooker Chicken Taco Filling was pretty awesome.  We even loved the leftovers in quesadillas and on tostadas.  Good stuff!

3 pounds boneless, skinless chicken breasts
1 packet taco seasoning
1 packet ranch dressing mix
1 (14.5 ounce) can chicken broth

Place chicken and broth in the slow cooker and sprinkle with taco seasoning and ranch dressing mix.  Cover and cook on low for 5 to 6 hours.  Remove chicken and let sit 5-10 minutes.  Shred the chicken and return it to the slow cooker.  Stir the chicken into the remaining juices and serve.

Recipe from The Royal Cook - an original!

Linked on Pin it Thursday.

Grilled Cilantro Lime Chicken with Tomato Avocado Salsa

This Grilled Cilantro Lime Chicken with Tomato Avocado Salsa is so delicious and flavorful!  I couldn't get enough, especially of the salsa.  When the kids refused the salsa, I didn't force it on them.  I was even secretly hoping they would beg me not to make them try it.  Heck, they didn't even have to beg.  The 7 year old simply said "Mom, do I need to have that stuff?"  I was more than happy to eat what would have gone on the kids chicken.  As soon as I got the littles into bed, the hubs and I sat down with the rest of the salsa and a bag of chips and devoured the stuff.  It was A. Maz. Ing!

4 limes, juiced and zested
2 cloves garlic
1 jalapeño pepper, sliced seeded
1/2 cup fresh cilantro, minced
2 tablespoons olive oil
1/2 tsp salt
4 chicken breasts, boneless, skinless

Combine all ingredients, except chicken, in a food processor and pulse until smooth and well combined.  Pour the marinade over the chicken breasts in a wide, shallow bowl (or in a large, sealable plastic bag), and toss to coat.  Cover the bowl and refrigerate for at least 2 hours (but no more than 24).  Preheat your gas grill to medium. When the grill is hot, add your chicken and cook for 5-6 minutes per side, or until cooked through.  Serve topped with Tomato Avocado Salsa.

Tomato Avocado Salsa:
4 roma tomatoes, diced
1/2 cup red onion, minced
1/2 cup  fresh cilantro, minced
3 tablespoons jalapeño pepper, minced
2 avocados, diced
pinch salt
juice of 1small lime

Toss all ingredients in a small bowl, cover, and refrigerate for 30 minutes for flavors to blend.

Recipe adapted from Can You Stay for Dinner?

Linked on Pin it Thursday.

Mexican Chicken

I think I'm on a roll.  My kids have actually liked the majority of the new meals I've been making lately.  This Mexican Chicken was no exception.  It was super easy and was fantastic!  The kids didn't even mind eating the leftovers.  If only I could say that about every meal I make.  If it passes the leftover test, it has to be a winner.

1 pound boneless skinless chicken breasts (about 2 large)
1 (10.25 ounce) can cream of chicken soup
1 cup salsa
1 package taco seasoning or 1 tablespoon homemade (The Best Homemade Taco Seasoning)
1 (15 ounce) can black beans, drained
1 cup sour cream

Put chicken, soup, salsa, beans and taco seasoning in a slow cooker. Cook on low for 6 hours. Remove chicken and dice or shred. Return chicken to the slow cooker along with the sour cream. Stir until everything is combined.  Serve in tortillas or over rice.

Notes: I thought it came out a little salty.  I will use low-sodium soup and taco seasoning next time.

Recipe adapted from Chef Mommy.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.

Hawaiian Haysacks - No Canned Soup!

My family LOVES Hawaiian Haystacks.  It's a meal that all the kids will eat without any complaints.  A meal that the leftovers are actually fought over the next day.  Seriously.  Who fights over leftovers?!  I can't get over how amazingly delicious these Hawaiian Haystacks are.  I've wanted to try Hawaiian Haystacks without the canned soup in the sauce, but have been a little hesitant.  Would the sauce ever be as good as the sauce we love with the canned soup?  I have to say it is every bit as tasty, if not better!  The hubs fully agrees.  These Hawaiian Haystacks are A. Maz. Ing!!  So amazing even, that I used brown rice (my kids despise that stuff!) and I didn't have a single comment or complaint about it!  And 2 of the kids even got seconds.  I don't think it's possible to get any better than that.

6 cups rice, cooked  and warm (I used brown rice)
2 chicken breasts, cooked and diced or shredded
1/2 cup butter
1/2 cup flour
2 (14.5 ounce) cans chicken broth (I used low sodium)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons dry ranch dressing mix
1/2 cup sour cream

Topping options:
Green onions, sliced
Slivered almonds
Olives, sliced
Celery, sliced
Pineapple chunks
Cheese, shredded
Chinese noodles
Coconut
Craisins

Place butter into a large saucepan over medium heat and melt. Whisk in flour, salt, and pepper and whisk until smooth. Slowly add chicken broth and whisk until smooth. Continue cooking, whisking often, until the sauce is thickened and starts to bubble. Add sour cream, ranch dressing mix, garlic powder, and cooked chicken breast. Mix until sour cream is melted.  To serve, scoop rice onto each plate and top with sauce.  Top with desired toppings.  My kids LOVE putting on their own toppings!

Recipe adapted from Picky Plate.

Linked on Finding the Pretty & Delicious, Show Me What Ya Got, Party in Polka Dots, Best of the Weekend, Sweet & Savory Saturdays, The Weekend re-Treat, Strut Your Stuff Saturday and Pinworthy Projects. 

Slow Cooker Quinoa and Chicken Chili

I'm pretty obsessed with quinoa.  Not quite as obsessed as I am with brownies, but still pretty obsessed.  This Slow Cooker Quinoa and Chicken Chili was fantastic, if you ask me.  The kids didn't dig it so much, at least the 12 year old didn't.  She asked me "Mom, why can't you make anything normal?  Like something you don't need a recipe for?  Just open a can of spaghetti sauce!"  I really hope her husband is an easy one to please. :)

1 cup quinoa
3 (14 ounce) cans diced tomatoes
1 (4 ounce) can diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 (14.5 ounce) cans chicken broth
2 large chicken breast
1 clove garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2 teaspoons chili powder

Optional garnishes:
Sour cream
Sliced olives
Shredded cheese
Diced Avocados
Cilantro

Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours (or high for 4 to 5 hours).  Remove chicken and shred, then return to the slow cooker and mix well.  Garnish as desired.

Recipe adapted from Queen Bee Coupons.

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Pretty & Delicious, Weekend Wrap-Up, Party in Polka Dots, Show Me What Ya Got and Strut Your Stuff.

Monterey Chicken

I love trying out new things.  The family doesn't always share my love of trying new things, especially in the food department.  This Monterey Chicken was a hit with everyone.  The kids even requested that I make it again.  Soon!  I love meals like that.

4 chicken breasts, boneless, skinless
1/4 cup BBQ sauce 
4 slices bacon, cooked crisp and crumbled
1 cup colby jack cheese, shredded
1 (14 ounce) can diced tomatoes with green chiles, drained (it was a bit spicy for some of us, I'll probably do regular diced tomatoes next time)
1/4 cup green onions, sliced
pepper

Preheat oven to 400 degrees. Season chicken with pepper and grill until cooked through and no long pink. Place cooked chicken on baking sheet covered with foil. Top each chicken breast with one tablespoon BBQ sauce, 1/4 cup cheese, 1/4 cup tomatoes, 1 tablespoon green onions and one tablespoon of crumbled bacon. Place in oven and bake until cheese is melted (about 5 minutes).

Recipe from All Things Simple.

Linked on A Night Owl, Finding the Pretty & Delicious, Super Saturday Show & Tell and Your Great Idea.

Crock Pot Cashew Chicken

Have I ever mentioned how much I love my crock pot?  Once the kids get home from school things get a little crazy (to say the least!) around here.  If I don't have dinner planned out (and sometimes even if I do), we get to feast on cold cereal or pasta with canned sauce.  Not that the kids mind, but the hubs and I prefer something a little different.  That's why I LOVE my crock pot.  I can throw dinner in before the kids get home from school and forget about it until dinner time.  I can focus on helping the kids with homework, instead of worrying about dinner.  And that makes everyone a little happier around here.

This totally sounds like a sponsored post, but it's not.  I just love my crock pot! :)

2 pounds boneless, skinless chicken thighs (I only had breasts on hand, so that's what I used, but I think it would be even better with the thighs)

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper flakes
1/2 cup cashews
2 tablespoons cornstarch
1/4 cup water

Place chicken in crock pot. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.  Mix well and pour over chicken. Cook on low for 3 to 4 hours. About 30 minutes before serving, combine the water and cornstarch and add to the chicken; stir well and let the sauce thicken for the remainder of the cooking time. Just before serving add cashews and stir. Serve over rice.

Recipe adapted from Six Sisters' Stuff.

Linked on Show and Tell Saturday, Six Sisters' Stuff, Your Homebased Mom, Manic Monday, Super Saturday Show and Tell and Tatertots and Jello.

Rosemary Roasted Chicken

The cooler fall weather means that I can not only bake up a storm of goodies, but also bake dinner!  We all loved this Rosemary Roasted Chicken.  It was moist, tender, and delicious.  I had 2 kids claim they weren't hungry and didn't want much chicken, only to ask for seconds. 

6 bone-in chicken leg quarters (about 5 pounds)
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons paprika
1 1/2 teaspoons crushed rosemary
2 cloves garlic, minced
1/2 teaspoon pepper

Mix oil and spices in a large bowl.  Add chicken and toss to coat well.  Place chicken in a single row on a large baking sheet.  Roast at 425 for 30 minutes, or until chicken is cooked through. 

Recipe adapted from McCormick

Chicken Enchilada Pasta

I'm not sure if I'm normal (okay, I'm pretty sure I'm not....), but by the time dinner time rolls around, I'm not in the mood to make a big fancy dinner.  I'm usually a bit worn out from chasing little ones around all day and just want something quick and easy.  And yummy.  Chicken Enchilada Pasta was perfect!  It came together quickly (in less than 30 minutes!) and was a hit with the entire family.  All the kids ate it without a single complaint!  That's a winner!

3 chicken breasts, cooked and cubed or shredded
2 tablespoons oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce (I used my homemade Green Tomato Salsa Verde)
2/3 cup red enchilada sauce
1 (6 ounce) can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1 (16 ounce) box pasta, cooked according to package directions

Heat oil in a large skillet.  Add the onion and cook until translucent, about 3 minutes. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for 10 minutes. Add the cheese a handful at a time and stir after each addition until melted.  Add in sour cream and stir until combined and heated through (don't let it boil or it will curdle).  Pour the sauce over the pasta and stir until thoroughly combined.

Recipe from Mel's Kitchen Cafe.

Linked on Tatertots and Jello. 

Easy Chicken and Bell Pepper Pasta

If your garden (or farmers market, or even grocery store) is overflowing with bell peppers, you don't want to miss out on this Easy Chicken and Pepper Pasta.  The hubby and I loved how fresh it tasted.  And the kids, well, they picked out the peppers and onions and had races to see who could eat them the fastest so they could get them out of the way savor the "good stuff".  The claim to not like the peppers and onions, but I am determined to get them all to love them.

2 tablespoons olive oil (or other oil)
3 cloves garlic, minced
3 bell peppers, (I used 2 red and one green, but any combination would work)
1 onion, sliced
4 boneless, skinless chicken breasts, sliced
1 tablespoon fresh basil, chopped
salt and pepper, to taste
1 (16 ounce) box of pasta, cooked according to package directions

Heat 1 tablespoon oil in a large frying pan over medium high heat.  Add garlic and cook for 1 minute, stirring often.  Add peppers and onion and cook, stirring often, until slightly tender (about 3 minutes).  Remove peppers from the pan and add in remaining oil and chicken.  Cook until chicken is cooked through (about 3 to 5 minutes).  Drain juice (if any) from the chicken and add the pepper back into the pan.  Add fresh basil, salt and pepper and mix well.  Serve over pasta.

Recipe from The Royal Cook, an original!

Chicken Fajitas

I love Chicken Fajitas, but have never made my own from scratch.  I've used a packet of seasoning before, but I wanted something a little different this time.  These Chicken Fajitas turned out fantastic!  They taste so fresh and are just plain delicious!  They were a hit with the entire family.  Luckily for me, I made enough to have leftovers tomorrow for lunch. :)

3 bell peppers, thinly sliced (I used 1 each of red, yellow and green)
1 onion, thinly sliced
4 boneless, skinless chicken breasts, sliced thin
2 tablespoons oil
4 cloves garlic, minced
1/3 cup fresh lemon or lime juice
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried chipotle chile pepper

Pour 1 tablespoon oil in to a large skillet and heat over medium high heat.  Add peppers and onion and saute until tender-crisp; about 5 minutes.  Remove peppers from the skillet and set aside in a bowl.  Add remaining tablespoon of oil to the skillet and add chicken.  Cook until cooked through; about 5 minutes.  Drain any juices and add peppers and onions back into the skillet.  Add remaining ingredients and cook for 2 minutes longer.  Serve in tortillas topped with cheese, guacamole, salsa (or this salsa) and sour cream, if desired.

Recipe from The Royal Cool - an original!

Chicken in a Crockpot

Did you know you can cook a whole chicken in the crock pot?  It's true!  I had no clue until just recently (thanks to a sweet reader for letting me know!).  We love chicken around here, but I also use cooked chicken for so many things.  Things like Chicken Tamale Pie, Hawaiian Haystacks, Red Sauce Chicken Enchiladas, Green Chicken Enchiladas, Chicken Pot Pie, Baked Chicken Taquitos, and Chicken Tortilla Soup, just to name a few.  Cooking a whole chicken in the crock pot is the easiest way I have found to cook a chicken and the meat comes out SO tender and juicy.  A major plus!

This time I cooked my chicken on a bed of baby carrots and sliced onions.  Dinner can't get any easier than that!

1 whole chicken
salt and pepper or desired spices, to taste

Rinse chicken and place in a crock pot.  Cover and cook on high for 5 to 6 hours.

Tex-Mex Chicken Burritos

I was in a freezer group a couple years ago and got a super yummy chicken filling for tortillas.  The lady that made the yummy chicken filling moved away before I was able to get the recipe.  These Tex-Mex Chicken burritos aren't quite the same, but are still super yummy.

4 cups chicken, cooked and shredded
1 (8 oz) package cream cheese
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes with green chilies (I used Rotel)
1/2 teaspoon cumin
1/2 teaspoon salt

Mix tomatoes and cream cheese in a large pan and heat over medium heat until cream cheese is melted.  Add remaining ingredients and heat through.  Serve in tortillas.

Recipe from The Royal Cook - an original!

Chicken Tamale Pie

This Tamale Pie is comfort food at it's best!  Chicken, corn bread, cheese.  And don't forget the cilantro - a total deal sealer for me. :) The entire family loved it, but how could you not?  Just look at all that yumminess! 

Oh. My. Yum!!

My mouth is watering just looking at all that yumminess!

1/3 cup milk
1 large egg, lightly beaten
1 1/2 tablespoons taco seasoning, divided (The Best Homemade Taco Seasoning is fabulous!)
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can diced green chiles, drained
1 (10 ounce) can red enchilada sauce (I made my enchilada sauce from a packet, but an authentic brand would be great as well)
2 cups chicken breast, cooked and shredded
1 cup shredded white cheese (I used Monterey Jack)
Chopped cilantro
Crumbled Cotija cheese

Preheat oven to 400°. In a large bowl, combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, and stir just until moist. Pour mixture into a greased round pie plate. Bake at 400° for 20-30 minutes. While the corn bread is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When the corn bread is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken and sprinkle with 1 cup white cheese. Bake for 15 more minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve topped with cilantro and Cotija cheese.

Recipe slightly adapted from Pinch of Yum.

Linked on Tatertots & Jello.

Viva La Chicken Casserole

I think everyone has heard the saying "Necessity is the mother of invention."  Well, this recipe is due, in part, to necessity.  The other day I filled my crock pot with chicken and salsa, and turned it on.  I was going to make a wonderfully creamy and delicious filling for tortillas.  The chicken cooked in the salsa all day, filling the house with yummy smells.  I pulled out the chicken and shredded it, put it back into the crock pot, and went to find the rest of the ingredients to make my chicken filling.  There was just one teeny, tiny, HUGE problem.  I somehow overlooked making sure I had everything I needed before I started cooking my chicken.  I would have even been okay if I checked before I went to the store.  But I didn't, so into the fridge my beautifully cooked chicken went.  And sat.  Awaiting for the chance to become dinner.  Knowing I had to do something with it before it went to waste, I made this tasty casserole.

There are some foods that just don't look pretty, but sure taste good.  This is one of them. I guess you could call it a "Don't judge a book by it's cover" casserole. :)

4 chicken breasts, cooked and shredded
1 small onion, diced
1 (15 ounce) can black beans, drained and rinsed
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 cup red salsa
2 (7 ounce) cans green chili salsa - I used about 2 cups of my homemade Green Tomato Salsa Verde
1/2 cup milk
15 corn tortillas
4 cups shredded cheese - I used cheddar

In a large bowl, combine soups, salsas and milk and mix until smooth.  Stir in chicken, black beans and onion.  Grease a 9x13 inch baking dish and spread about 1/2 cup chicken mix over the bottom of the pan.  Break up 5 tortillas and place over chicken mixture in pan.  Top with 1/3 chicken mixture, then 1/3 of the cheese.  Repeat layers 2 more times ending with cheese.  Bake at 300 for 1 hour.

This is a great casserole to make the day before or in the morning.  Cover and refrigerate, then bake for 1 1/2 hours at 300. 

Recipe adapted from my old friend Lynda.

Olive Garden Mostaccioli

This Olive Garden Mostaccioli is fabulous!  It's full of all kinds of good stuff.  Good stuff like chicken and pasta, cream, butter and cheese.  Lots of good for you stuff.  The family loved this amazing dish.  I was surprise to see any left in the pan when dinner was over with the way they ate it.  Yeah, it really is that good! 

I baked up a batch of French Bread to serve with the Olive Garden Mostaccioli and I almost thought I'd died and gone to heaven.  Oh.  Yum!!!

1 (16 ounce) box mostaccoli (I usually just use whatever pasta I have on hand)

¾ cup butter

1 cup whipping cream

¼ tsp white pepper

1 ¼ cup fresh Parmesan cheese

2 teaspoons fresh Italian parsley, chopped

2 garlic cloves, minced

1 (28 ounce) jar spaghetti sauce 

Salt to taste

2 cups mozzarella cheese, shredded

2 to 3 boneless skinless chicken breasts, cooked and sliced

Cook pasta according to package directions.  Melt butter in a in a large pan over medium heat.  Add whipping cream and pepper and reduce the heat to medium-low.  Cook until it starts to thicken - about 5 minutes.  Add Parmesan cheese and stir until melted.  Add spaghetti sauce and salt to taste.  Cook until heated through.  Combine chicken, sauce, parsley and pasta noodles in a greased 9x13 inch pan.  Top with mozzarella cheese and bake for 30 minutes at 350.

Recipe from Little Brown House.

Linked on Get Your Brag On.

Red Sauce Chicken Enchiladas

I am not a fan of red enchilada sauce from a can, but we love enchiladas. So, I was really excited when I found a recipe that lets me make my own red enchilada sauce. It does take a little longer, but it is well worth it. These Red Sauce Chicken Enchiladas are fabulous!

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water and bring to a simmer. Place the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate and let cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Cut or shred chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 5 minutes.