Ok I know that I'm lame and have never posted on here but I made something pretty good tonight! I have always seen the commercials for Rotel + Velveeta Spicy Mac but I could NOT for the life of me find the recipe.... so I made my own! But beware it's spicy :) I like it like that though!
1 12oz package of Wacky Mac or any type of pasta you'd like
16 oz Velveeta (the mexican kind)
1 Can of Rotel
1 lb. Chicken (I used tenders but doesn't matter what you use)
Cube the chicken and place in skillet until cooked thoroughly. Add Rotel and let simmer for about 10 minutes.
Cube Velveeta and when chicken/Rotel mix is done simmering add a few cubes at a time stirring frequently.
While chicken is cooking in a deep sauce pan cook the pasta until done. Drain.
After the cheese is all melted with the chicken & Rotel add to the pasta. Stir well & it is ready to serve.
Fast, Easy & Spicy!!
(If the flavor is a little too dull for you add salt to taste!)
Wednesday, January 20, 2010
Sunday, January 17, 2010
Yummy Hawaiin Chicken
Lawry's Hawaiian 30 minute Marinade
1 Lime
1 Cup Rice
1 Chicken Breast
2 Cups Green Beans
1/2 Can Chopped Pineapple
1. Marinade chicken in Lawry's from 30 min to 12 hours (I like to throw it in a bag, in the morning).
2. Cook rice according to directions.
3. Zest, and juice a lime.
4. Steam green beans with 1/4 can of pineapples.
5. Grill /pan fry/foreman chicken with 1/4 can of pineapple.
6. Add lime zest and lime juice to the rice once cooked.
7. Plate everything!!!!
8. Yum.
Serves 2.
1 Lime
1 Cup Rice
1 Chicken Breast
2 Cups Green Beans
1/2 Can Chopped Pineapple
1. Marinade chicken in Lawry's from 30 min to 12 hours (I like to throw it in a bag, in the morning).
2. Cook rice according to directions.
3. Zest, and juice a lime.
4. Steam green beans with 1/4 can of pineapples.
5. Grill /pan fry/foreman chicken with 1/4 can of pineapple.
6. Add lime zest and lime juice to the rice once cooked.
7. Plate everything!!!!
8. Yum.
Serves 2.
Wednesday, December 16, 2009
Easy Chicken Salad
Canned chicken
Mayo
Sweet pickle relish
Onion Powder
Drain chicken, flake in bowl
add mayo, relish and onion powder to taste :)
Mayo
Sweet pickle relish
Onion Powder
Drain chicken, flake in bowl
add mayo, relish and onion powder to taste :)
Red-skinned Galic Mashed Potatoes
perfect with the grilled pork tenderloin!!
1-1/4 lbs red skinned potatoes, washed and quartered - do not peel
2-1/2 cups water or enough to cover potatoes completely
3 cubes chicken flavored bouillon
6 to 8 cloves of roasted garlic
3 oz package of cream cheese, softened to room temperature
3 TBL butter
Half & Half or milk
2 TBL chopped fresh parsley
Place washed, unpeeled potatoes in large saucepan. Add water, bouillon and roasted garlic, bring to boil. Reduce heat, cover and cook for 15-20 minutes or until potatoes are tender but not mushy. Drain well
Mash potatoes with a potato masher (or beat with electric mixer for whipped, I prefer mashed potatoes, not whipped) Add cream cheese and butter to potatoes. Gradually add enough half and half or milk to make potatoes light and fluffy. Stir in parsley and serve immediately.
**If you prefer a stronger garlic flavor, do not add the garlic to the water when boiling. Drain the potatoes, mash then add cream cheese, butter and garlic to potatoes.
1-1/4 lbs red skinned potatoes, washed and quartered - do not peel
2-1/2 cups water or enough to cover potatoes completely
3 cubes chicken flavored bouillon
6 to 8 cloves of roasted garlic
3 oz package of cream cheese, softened to room temperature
3 TBL butter
Half & Half or milk
2 TBL chopped fresh parsley
Place washed, unpeeled potatoes in large saucepan. Add water, bouillon and roasted garlic, bring to boil. Reduce heat, cover and cook for 15-20 minutes or until potatoes are tender but not mushy. Drain well
Mash potatoes with a potato masher (or beat with electric mixer for whipped, I prefer mashed potatoes, not whipped) Add cream cheese and butter to potatoes. Gradually add enough half and half or milk to make potatoes light and fluffy. Stir in parsley and serve immediately.
**If you prefer a stronger garlic flavor, do not add the garlic to the water when boiling. Drain the potatoes, mash then add cream cheese, butter and garlic to potatoes.
Grilled Pork Tenderloin
I love to grill in the winter :)
1/2 cup chicken broth
1/2 cup white wine (buy good wine, not the cheap cooking stuff)
3 TBL soy sauce
1 tsp grated fresh ginger or 1/4 tsp ginger
Dash of Chinese 5 spice (you can't skip this ingredient)
1-1/2 pound pork tenderloin
1 tsp cornstarch
Combine chicken broth, wine, soy sauce, ginger and 5 spice in a marinating dish or in a gallon zip lock bag. Shake until all ingredients are combined. Add pork tenderloin. Marinate at room temperature for 20-30 minutes or overnight in the refrigerator. Rotate 2 or 3 times.
Remove tenderloin, reserving marinade. Grill tenderloin for approximately 20 minutes or until slightly pink in the center; turn every 5 minutes to cook evenly. Remove from grill and wrap in foil to finish cooking and seal in the juices.
In a small sauce pan, bring remaining marinade to a slow simmer. Gradullay add the cornstarch. Serve over sliced tenderloin medallions. GREAT with garlic mashed potatoes.
1/2 cup chicken broth
1/2 cup white wine (buy good wine, not the cheap cooking stuff)
3 TBL soy sauce
1 tsp grated fresh ginger or 1/4 tsp ginger
Dash of Chinese 5 spice (you can't skip this ingredient)
1-1/2 pound pork tenderloin
1 tsp cornstarch
Combine chicken broth, wine, soy sauce, ginger and 5 spice in a marinating dish or in a gallon zip lock bag. Shake until all ingredients are combined. Add pork tenderloin. Marinate at room temperature for 20-30 minutes or overnight in the refrigerator. Rotate 2 or 3 times.
Remove tenderloin, reserving marinade. Grill tenderloin for approximately 20 minutes or until slightly pink in the center; turn every 5 minutes to cook evenly. Remove from grill and wrap in foil to finish cooking and seal in the juices.
In a small sauce pan, bring remaining marinade to a slow simmer. Gradullay add the cornstarch. Serve over sliced tenderloin medallions. GREAT with garlic mashed potatoes.
Death by Chocolate
This is a dessert a co-worker of mine brings to all of our pot-luck luncheons. (We force him, he has no choice) The directions below are for a crowd, but you could cut it in half for a smaller group.
18oz box devil's food cake mix
7-1/2 cups milk
3/4 cup Kahlua
6 Heath candy bars
4 4-oz boxes of instant chocolate pudding
2 8-oz cartons of cool whip
Make the cake according to package directions. Bake in a 13 X 9 inch pan for 30-35 minutes. After cake cools, poke holes in the cake. Pour the Kahlua over the cake. Cover with a towel and place on counter overnight - do not refrigerate.
Layer 1
Cut the cake in half. Put half the cake in the bottom of a big punch bowl.
Layer 2
Combine the pudding mix and the milk. layer half on top of the cake
Layer 3
Break up the wrapped Heath bars until broken into smaller pieces. and place 3 of the bars on top of the pudding.
Repeat layers until all ingredients are gone.
Top with Cool Whip
18oz box devil's food cake mix
7-1/2 cups milk
3/4 cup Kahlua
6 Heath candy bars
4 4-oz boxes of instant chocolate pudding
2 8-oz cartons of cool whip
Make the cake according to package directions. Bake in a 13 X 9 inch pan for 30-35 minutes. After cake cools, poke holes in the cake. Pour the Kahlua over the cake. Cover with a towel and place on counter overnight - do not refrigerate.
Layer 1
Cut the cake in half. Put half the cake in the bottom of a big punch bowl.
Layer 2
Combine the pudding mix and the milk. layer half on top of the cake
Layer 3
Break up the wrapped Heath bars until broken into smaller pieces. and place 3 of the bars on top of the pudding.
Repeat layers until all ingredients are gone.
Top with Cool Whip
Sunday, November 29, 2009
Kettle Corn
1/4 cup virgin light olive oil (veg oil will work, but I like the taste of olive oil better)
1/2 unpopped white popcorn kernels
1/4 - 1/3 cup sugar coarse salt
- Heat oil over medium high heat
- Add popcorn
- When the popcorn is sizzling in the oil, sprinkle sugar over popcorn.
- Stir quickly.
- Cover with a tight fitting lid.
- Move pan constantly over burner to prevent burning. (The sugar will burn quickly)
- Reduce heat to medium as soon as it starts popping, keep shaking the pan
- Remove from heat for the last few to pop, remove from pan quickly.
Salt to taste (be careful, coarse salt is really salty LOL)
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