Thursday, August 30, 2012

Fiesta Chicken Casserole

This was a nice, creamy, cheesy casserole with just a hint of heat that me and my husband very much enjoyed.  Because I love cheese so much, I may even add some shredded cheese to the cream of chicken soup mixture as well as on top at the end to add some extra cheesiness!  Mmm...  And did I mention how easy this was?  Because I used canned chicken  (that's what I had in my pantry- and tasted just fine to us!), it went so fast.  While I boiled the noodles, I prepared everything else.  Took maybe 10 min.  So great.


2 cups chicken breast grilled & cubed  (I used canned chicken)
2 cups medium shell pasta cooked
2 cups cheddar/jack cheese
1 can cream of chicken soup
1 can Rotel
1 can green chilies
1/2 cup milk
salt and pepper to taste


Boil pasta according to package directions.  Combine pasta and cooked chicken in a 9x9 baking dish.  Blend 1 can of cream of chicken soup, 1 can Rotel, 1 can green chilie,s 1/2 cup of milk in separate bowl, then pour over pasta and chicken, stir to combine. Cover with cheese, salt and pepper to taste! Bake at 350 for 20 minutes.

Gluten free: use GF pasta of choice and GF cream of chicken soup.

Recipe found on  No other source was listed, but it was pinned as Fiesta Chicken Casserole.

Monday, August 27, 2012

Hawaiian Grilled Cheese

DELISH!!  I had to make a few modifications, and only because I couldn't find some of the exact ingredients on my own, but came out with a FANTASTIC result nontheless.  I had to use naturally smoked deli sliced ham from the grocery (so I missed out on the rosemary bit), couldn't find Comte cheese, so opted for a white, creamy Provolone cheese instead.  I also didn't have smoked sea salt, just regular sea salt.  But like I said, the ingredients I ended up with seemed to do the trick!  Me and my husband loved these!


- 5 slices of fra'mani rosemary ham
- 1/4 pound of shredded Comte cheese
- 2 pats vermont creamery cultured butter
- smoked sea salt
- Roberta's city white bread
- 2 tbs chopped fresh pineapple

Layer the ingredients as such: After buttering and lightly salting each slice of white bread, layer:

Bread, Cheese, 3-4 slices ham, thin layer of sliced pinneapple (just enough to get some sweetness in each bite), ANOTHER layer of cheese and bread.  Once placing it on your skillet, use your spatula to press down on your sandwich, just a tad to get all of those layers melting together and keeping all of those delicious flavors in.

Found on:, Originally from:

Photo from

Friday, August 10, 2012

Chicken Fried Rice

Oh, how I love fried rice.  I order ham fried rice on a regular basis.  Mm mm!!  When I saw this recipe, I was so excited to finally make my own!  (I know, I hadn't made my own yet!  Crazy, right?)  This one used chicken, which I was excited to use and try something a little different in my fried rice.  Well, it turned out fabulous!  Me and my husband gobbled it right up.  Next time, my husband suggested using 3 eggs instead to get more egg flavor, which I think is a good idea.  And I preferred a touch more soy sauce, but I just added it to my own portion because my husband said that it was perfect.  So you can decide for yourself! :)  This is a delicious recipe (and SO easy- took like 10 minutes total), don't pass this one up!


4 cups prepared rice
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan.
Mix soy sauce throughout and remove from heat.

Gluten free: use GF soy sauce, such as La Choy brand.

Recipe found on
Photo from

Shrimp Chowder

This was by far the easiest chowder I have ever made.  It is most definitely not better than my mom's homemade chowders, but if you are crunched for time, or just like things that are easier to cook, then this is very much the way to go!  It had excellent flavor and I loved the variety of using shrimp instead of the usual clams.  I also really liked the red pepper.  I thought it added such a nice touch!  Give this recipe a try if you want a super easy, quick, and yummy chowder!

2 tablespoons butter or margarine
1 medium onion, chopped 
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk 
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled* 
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley 
Oyster crackers (optional)

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Gluten free:  use GF cream of potato and GF crackers if desired.  I used a GF potato chowder with rosemary and it turned out great!

Recipe and photo found on