Chicken Casserole from Kristen

So this may be what all the Nesties call Salsa Chicken, but I first tasted it at Kristen and Domenick's house, after painting with them for the afternoon. Hunger may be the best sauce, but I think this casserole is going to be a family favorite, even when we're not starved!

Kristen's Chicken Casserole

Ingredients:

• 2 large chicken breasts, cut into bite-sized chunks
• 2 cloves garlic
• small onion, sliced
• bell pepper, sliced
• 1 jar salsa (approx. 12 oz.)
• 8-10 small corn tortillas
• corn (optional)
• 1 bag pre-grated Mexican cheese blend

Brown chicken chunks, and add garlic, onion and bell pepper. Let veggies heat about 3 minutes, add Salsa and corn, cook just long enough to heat through. Remove from heat.
Line bottom of a 9x13 with tortillas, tearing if necessary, to fit. Layer 1/3 chicken mixture, 1/3 cheese, and another layer of tortillas. repeat with remaining ingredients, making sure cheese is on top. Bake at 350 degrees for about 20 minutes, and then allow to cool for 15 minutes on the counter before serving.

My Favorite Spinach salad

I was really hating salads for a while there, until I "discovered" baby spinach. It's got tons of vitamins, but doesn't taste as bitter as some of the other dark leaf lettuces. So when we eat salads these days, the lettuce is almost always baby spinach. Try my Favorite Spinach Salad, or just add your own toppings and post what combos you love!

Ingredients:

• 1 bag pre-washed baby spinach
• 1 crisp apple, cored & chopped (but I leave the skin on)
• 1/2 to 1 cup crumbled feta cheese
• 1/2 to 1 cup chopped walnuts
• raspberry vinegarette

Directions:
This is pretty easy - it's a salad! Place the spinach on individual plates or bowls. Top with the apple, feta and walnuts. Add dressing sparingly.
My tip for the apples - use a peeler/corer/slicer without peeling, and then just cut the spiral apple in wedges for the right sized chunks. Toss with lemon juice if you're not serving right away, this will keep the apples from browning so quickly.

A quick dessert tip...

So in the interest of speed and simplicity, I made 70 second cake last night, but with a twist! First of all, I doubled the recipe, to 1 cup mix, 2 eggs, 4 tablespoons oil and 4 tablespoons water. I made the batter and "baked" it while I was cooking dinner, using a ceramic cereal bowl. A double batch needs about 90 seconds. I then turned the cake out of the bowl and onto a plate, and stuck it in the fridge. I mixed up some german chocolate frosting with the recipe below, and put the mixing bowl of frosting in the fridge as well. When we were done eating, I grabbed the cake and frosting, spread the frosting on the cake and we had a lovely mini-german chocolate cake for 2. Okay, it's actually cake for 4, since I still have half the cake left, but it was a great size for dessert.

Here's the recipe for my German Chocolate Frosting

Ingredients:

• 2 egg yolks
• 3/4 cup evaporated milk (I may try sweetened, condensed milk next time, but my recipe said evaporated)
• 3/4 cup sugar
• 2 Tablespoons butter
• 1-1/2 cups coconut
• 1/2 cup chopped nuts
• 2 teaspoons vanilla

Directions:
In a small saucepan, beat yolks, and add milk and sugar. Blend well. Add butter, and heat over medium high heat, stirring constantly. Cook for about 12 minutes, or until the mixture is thickened. Add remaining ingredients and allow to cool. Spread on Chocolate cake. If you really want to be fancy, slice the cake into two layers, and spread frosting between them also! You'll have plenty of leftover frosting. Throw it in a ziplock in the fridge, and make cake again next week!

Smashing Pumpkin Soup

Ingredients:

• 1/4 cup butter
• 1 onion, finely chopped
• 4 cups chicken broth
• 1 large can of 100% pumpkin
• 1 bunch green onions, chopped
• 1/4 teaspoon nutmeg
• 1/2 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 3 Tablespoons brown sugar
• dash salt and pepper
• 2 cans coconut milk

Directions:
In a large pot, melt buttter over medium high heat. Add onion, and cook until soft. Add broth, pumpkin, onions and spices, and bring to a boil. Cook for 10 to 15 minutes, and remove from heat. Stir in coconut milk. Test. If the coconut milk made the soup too cool, heat on low for 10-15 minutes, but do not boil!
I served this with a Spinach Salad and garlic bread, and it ended up being a really filling meal! I'll post my spinach salad recipe next.

When you just need Dessert

I have to share my recipe for 70 second cake. Imagine - a cake you can whip up while your hubby clears the dinner dishes!

Ingredients:

• powdered cake mix (ideally one that has "pudding in the mix"), any flavor
• 1 (4-serving) box of jello instant pudding mix, any flavor
• 1 egg
• 2 Tablespoons water
• 2 tablespoons oil
• Frosting if desired

Directions:
Take the powdered cake mix and powdered pudding mix, and combine the powders in a big ziplock and shake to combine.
Mix 1/2 cup of the powder with egg, water and oil in a microwave safe dish. A large coffee cup or small bowl works great. Microwave on high for 70 seconds, and turn over onto a plate to eat. You can eat it warm or let it cool and frost it.
Voila! Cake for 1 to 2 people. No leftovers to gorge on at midnight. Unless you make more. Label the ziplock with the recipe and keep for the days when you're desperate for cake. Or when you're at the office and want to annoy coworkers with the smell of warm gooey chocolate (or other flavor) cake.

Another from my Sis - Easy Chicken Pot Pie

I have to tell you - my Sister Mercy should really be the one with the blog. I have gotten SO many recipes from her over the years. Granted, she cooks for a family of 7! So I'm guessing it's not "leftovers again" at her house very often. In any case, I'm so glad she gave me a cookbook she and her church friends put together. Everything is super easy and so good! But of course - as all recipes - I've changed it a bit....

Easy Chicken Pot Pie

Ingredients:

• 1 tablespoon butter
• 1 cup chopped celery
• 2 cans Cream of Chicken soup
• 1/2 cup milk
• 1 onion, chopped
• 1/2 teaspoon oregano
• Pinch Pepper
• 1 bag frozen veggies, thawed (my house likes the potato & carrot stew mix, Mercy's family prefers broccoli, corn & cauliflower.)
• 2 cups cubed, cooked chicken (or about 2 chicken breasts)
  
• 1 (10 oz+) can of refrigerated flaky biscuits (we use Pillsbury Grands)

Directions:
Preheat oven to 375 degrees. In a large skillet, melt the butter. Add Celery and onion, and stir over medium-high heat until crisp tender. Stir in Soup, milk and spices. Mix well. Stir in thawed veggies and chicken. Heat through. Pour into 13x9" baking dish.

Separate biscuits, and cut each one into four or six pieces. Place these chunks of dough on top of the filling mixture. They won't completely cover it, but nearly. Place in preheated oven for 20-25 minutes, or until the biscuits are golden brown and filling is bubbly.

A new favorite - Caramel Apple Pork Chops

This recipe comes from my Sister, and it might be my new fall favorite! If you have the Pampered Chef Apple Peeler/Corer/Slicer, this is a good time to get it out! A paring knife or veggie peeler will work too.

Ingredients:

• 4 pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples, peeled, cored & sliced
• 3 tablespoons chopped pecans

Directions:
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in warmed pan. Cook 5-6 minutes, turning occasionally, until evenly browned. Transfer to an oven safe dish, and pop in oven to keep warm. (250 degrees should be a good temp).
In a small bowl, combine sugar & spices. Add butter to skillet and stir in spices and apples. Cover and cook for 3-4 minutes. Remove apples to the small bowl and cook sauce uncovered until thickened slightly.
To serve, divide apples over chops and spoon sauce on top. Sprinkle with Pecans.
I think a bacon-cheddar mashed potato compliments these chops nicely.