Hawaiian Open-Face Sandwiches

What you need:

English Muffins
Honey Mustard
Leftover Chicken or Turkey
Pineapple
Provolone or Mozzarella cheese slices

Directions:

Toast English Muffins.

Spread with Honey Mustard.

Layer the sandwiches with chicken, pineapple, and then cheese.

Broil in oven until cheese melts.

Pull Apart Parmesan Garlic Biscuits

What you need:

3 – 5 tbsp butter, melted
Garlic Powder
Grated Parmesan
Tube of refrigerated biscuits

Directions:

Coat the bottom of a pie plate with butter and garlic (garlic is optional).

Cut each biscuit into quarters.

Arrange biscuits on top of butter.

Sprinkle with Garlic Powder and Parmesan.

Bake 12 – 15 minutes at 425˚.

Invert onto a serving plate to serve.

Creamy Chicken Enchiladas

This is by far one of my favorite dishes to make. It’s not the making it that makes it my favorite, but it’s how yummy it is. They are good served with lettuce, sour cream, and tomatoes. Also, the enchiladas are really good reheated the next day for lunch.

What you need:

1 Tbsp butter
1 can Old El Paso Mild Green Chile Enchilada Sauce
1 (8 oz) package cream cheese, cut up and softened
2 cups cooked chicken breast, chopped
8” flour tortillas
2 cups Monterey Jack cheese, shredded
1 pint whipping cream

Directions

Preheat oven to 350°F.

Melt butter in large skillet over medium heat. Add Enchilada Sauce and cook for 1 minute.

Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.

Roll up tortillas and place seam side down in lightly greased baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake for 30 minutes. Take off foil and cook for another 15 minutes.

Onion Soup Roasted Potatoes

What you need:

4-6 red potatoes
1/3 cup vegetable oil
1 package Lipton Onion Soup Mix (pictured below)

Directions:

Wash and cut potatoes into wedges.

Mix potatoes, oil, and onion soup mix.

Spread out evenly on aluminum foil covered baking sheet.

Bake at 450˚F for 15 to 20 minutes, or until desired doneness.

Macaroni and Cheese with Leeks

Let me start off by saying I am not really into macaroni and cheese; I do not even like Kraft macaroni and cheese, but I must admit that I am a sucker for a good bowl of homemade macaroni and cheese. I came across this recipe for macaroni and cheese with leeks and just had to try it. Before this making this dish I had never eaten a leek before, but I love onions and green onions, so I figured that leeks would be just as good. Turned out the leeks were really good and they blended really well with the macaroni and cheese, which made this dish amazing in my opinion.

What you need:

1/4 cup butter
5 cups chopped leeks (about 5)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound (4 cups) grated extra-sharp cheddar cheese
1 tablespoon Dijon mustard
2 eggs
1 pound penne pasta

Directions:

Melt 1/4 cup butter in heavy large saucepan over medium heat; add leeks and stir to coat. Cover saucepan and cook until leeks are tender, but not brown, stirring occasionally; about 12 minutes.

Add flour; stir 2 minutes. Add milk; bring to simmer, stirring often.

Add cheese and mustard, and stir until cheese melts.

Remove from heat; salt to taste. Meanwhile, cook pasta in large pot of boiling. Drain and return to pot. Stir cheese sauce into pasta in pot. Transfer to buttered casserole dish.

Bake at 400°F for 20 to 30 minutes; until cheese sauce is bubbling. Let cool 15 minutes, then serve and enjoy. 

Potatoe Soup

I stumbled upon this recipe the other day and just had to try it. The soup turned out to be really good and it is quick and easy alternative to making bake potatoes. And the best part is that everyone can add their own toppings.

What you need:

4 decent sized red potatoes
2 teaspoons olive oil
½ cup chopped onion
1 ¼ cups chicken broth
3 tablespoons all-purpose flour
2 cups milk, divided
¼ cup sour cream
dash of salt
dash of pepper

Toppings: bacon, cheese, sour cream, green onions

Directions:

Pierce potatoes with a fork. Microwave on for 13 minutes or until tender. Cut in half and let cool slightly. While the potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion and sauté for 3 minutes.

Add broth.

Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil stirring often; do not let the milk boil over. Cook 1 minute. Remove from heat. Stir in sour cream and salt and pepper to taste.

Add potato to soup (with or without skins).

Mash the potatoes into soup using a potato masher.

Serve and top with your favorite toppings.

Onion Soup Hamburgers

What you need:

Hamburger
Onion Soup Mix (I use Lipton and it is pictured below)

Directions:

In a large bowl break up the hamburger meat.

Add the onion soup mix to the hamburger.

Mix onion soup mix in well.

Form hamburger patties.

Heat a skillet or grill. Cook hamburger on one side until brown.

Flip hamburgers and cook on other side until brown.

Cook hamburgers flipping sides until the juices run clear and the hamburgers are no longer pink in the middle.