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Posts Tagged ‘cheese’

I’ve rarely met a Chicken Divan recipe I didn’t like, no matter how simple or difficult. This is really simple and what’s more, you can carry it in your hand to eat it! So I named it “Hand Divan!”

Ingredients

1 tablespoon butter
1/2 cup frozen broccoli, thawed
1-1/2 teaspoons milk
1/2 cup cooked chicken
1 can crescent rolls
1 cup shredded cheese (any variety)
1 egg
1 tablespoon water
coarse salt

Directions

Chop the cooked chicken finely.

Chop the broccoli finely.

Preheat oven to 425 degrees. In a small saucepan, melt butter over medium heat. Add broccoli and milk. Cook a few minutes until broccoli is heated through. Stir in chicken and remove from heat.

Separate crescent rolls into four rectangles, pressing perforations together. (Or, use the crescent roll solid sheet and cut into four pieces.) Add about 1/4 cup broccoli/chicken mixture to each crescent rectangle.

Add about 1/4 cup shredded cheese to each crescent. They will look impossible to close, but don’t worry, they’ll stretch! Fold crescents over filling, press the edges together to seal, and place onto an ungreased cookie sheet.

In a small bowl, add water to beaten egg to make a wash. Brush each crescent with egg wash, the sprinkle with a bit of course salt. Bake at 425 degrees for 10-12 minutes. Cool slightly before serving, especially if you plan to actually use your hands. 🙂

Notes

  • A print-friendly version of this recipe can be found here.
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Breakfast is the most important meal of the day, but it’s usually the one that catches us with little time to spare. These great make-ahead breakfast burritos are quick to heat and eat on the go.

Ingredients

2 dozen eggs
Salt, pepper, minced onions, onion powder, garlic powder, parsley, chives, and anything else you like to mix into your eggs!
3/4 to 1 pound ham
3 cups shredded cheese, any variety
12 flour tortillas

Directions

Crack eggs into a large mixing bowl and beat lightly. Cook eggs in batches in a large non-stick skillet. I usually have good luck if I cook about 1/3 of the egg mixture at a time. Add 1/3 of the egg mixture to a preheated skillet and season liberally with your favorite spices. Scramble until firm. When done, set aside in a mixing bowl and repeat with remaining eggs.

Once all eggs are cooked, mix with ham and cheese.

Spoon about 1/2 cup of the ham and eggs mixture onto each flour tortilla. Wrap in a sheet of waxed paper. Freeze when completed.

When you’re ready to eat one, heat on “defrost” (aka power level 3) for three minutes in the microwave, then on high power for two additional minutes.

Notes

  • Fry some onions first then add them to the cooked eggs for even more flavor!
  • If you don’t have any leftover ham, deli meat works fine.
  • If you’re not a fan of ham, try cooked sausage or cooked bacon. Or, go meatless!
  • Add some spinach or broccoli if you’d like, especially if you skip the meat.
  • If you’d prefer to use sliced cheese, simply top each tortilla with a slice before rolling it up.
  • A print-friendly version of this recipe can be found here.

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Would you believe this is the most-searched-for recipe on Yesterday’s Dinner? It is! So I thought I’d give it some extra love by re-posting it. Enjoy!

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(originally posted February, 2011)

This goes a long way and is quite filling. It’s best when it’s first cooked though I enjoy it reheated too, it’s just not as crisp.

Ingredients

1 onion, finely chopped
1 pound ground beef
salt, pepper, garlic powder (or even better, some minced garlic!)
1/2 pound (8 oz.) Velveeta, cubed
1 tube refrigerated pizza crust (like Pillsbury)

Directions

Brown ground beef with onion in large skillet. Season well with salt, pepper, and garlic while cooking. Drain and return to pan. Add Velveeta and continue cooking until cheese is fully melted. Meanwhile, unroll pizza crust onto a greased cookie sheet. Spread cheeseburger mixture over pizza crust in a thin layer, stopping about an inch from each edge. Roll up from the long end, making a long thin roll. Center on sheet and bake at 400 degrees for about 20 minutes or until browned.

Notes

  • I use ground sirloin for any recipe calling for ground beef. More meat for your money and a good reduction in fat.
  • I used the 2% milk variety of Velveeta. For a twist, you might try the jalapeno flavor!

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Whenver I write “brats” in an email, my non-midwestern friends think I’m talking about mischievous kids. No, I’m not suggesting you wrap up your children. These are bratwurst. Enjoy!

Ingredients

1 large onion
1 or 2 tablespoons butter
salt and pepper
water
6 fully cooked bratwurst, any variety
6 slices cheese, any variety
6 flour tortillas, warmed

Directions

Slice onion. Melt butter in a large skillet. Add onions, and season with salt and pepper. Cook onions over medium heat until very soft and very well-browned. If the onions begin sticking to the pan during cooking, add about a tablespoon of water and stir. This also serves to loosen all the good-tasting “bits” cooked to the bottom of the pan. Regardless of whether the onions have stuck or not, add about two tablespoons of water to the pan when onions are done. Stir, and set bratwurst on top of onions. Cover and cook for about 10 minutes until brats are heated through.

Top each tortilla with a slice of cheese, a bratwurst, and some of the onion mixture. Roll up and serve.

Notes

  • I always make these ahead of time. I don’t warm the tortillas. I roll each wrap in a sheet of waxed paper, and they last for a week in the refrigerator. Heat for 90 seconds on high in the microwave when ready to serve.
  • Use any variety of bratwurst you like. Our favorite is turkey cheddar.
  • We use whole wheat tortillas. Healthy and yummy!
  • We use American cheese, but any variety will work.
  • A print-friendly version of this recipe can be found here.

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Well, the title isn’t completely honest! The noodles aren’t cooked in the crockpot, but the chicken is. The sauce is yummy and cooking doesn’t get any easier than this!

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
1 pound egg noodles, cooked until tender

Directions

Cut chicken breasts with kitchen shears into bite-sized chunks, and place in crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook 6-8 hours on low. Serve with sauce over noodles.

Notes

  • I use low-fat cream of chicken soup exclusively with no ill-effects.
  • I’ve played around with the seasonings on this a bit. As written it seems to need salt and pepper. But if I season the chicken beforehand it’s too salty. Be sure the cooking water for your noodles is well-salted.
  • Try serving over rice instead of noodles if you prefer.
  • My better half adds hot sauce!
  • A print-friendly version of this recipe can be found here.

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