Who does not love a baked potato, especially when it is LOADED??? I must admit that it is one of my favourite things. This recipe is straight forward and comes together in a matter of minutes. You could use frozen potato cubes, but fresh is so easy. I was able to use frozen chicken breast cubes to simplify the preparation. Your toppings are your choice!
Potato and Chicken Casserole (Loaded Baked)
1 cup cubed raw chicken breast, marinated* (if you can find frozen, no need to thaw)
1 or 2 potatoes, cubed with skinsor cubed frozen potatoes
Spice Mix (See below)
Lawry’s Lemon Pepper Marinade
1 T. garlic powder
½ tsp. paprika
1 tsp. salt
½ tsp. dried rosemary
½ tsp. black pepper
1 cup shredded cheese
½ cup cooked bacon chopped
3 green onions thinly chopped
Grease an 8 x 10 Pyrex baking dish with cooking spray.
Place cubed chicken into a bowl and drizzle with lemon pepper marinade (unless pre-marinated). Set aside.
Add cubed potatoes to the Pyrex dish. Sprinkle with spice mix and mix well.
Add the marinated cubed chicken.
Combine the potatoes and chicken.
Bake at 400 F for 50 minutes, stirring once or twice during baking.
When the potatoes and chicken are done, remove from the oven and top with shredded cheddar cheese and return to oven until cheese is melted.
I actually made this recipe several weeks ago, and although it tasted great, I was not all that happy with how it turned-out. Freezing the second half of the recipe turned out to really enhance it! It did not hurt to add more sauce to it the second time around! Go ahead and add the beans if you like them. My spouse does not, so I omitted them from the recipe. Rather than make a separate sauce, I opted for PACE Salsa MEDIUM. It simplified the recipe for me.
The photo below shows the second casserole, previously frozen, thawed and rebaked with generous dollops of sour cream when served! It certainly does not look great BUT the taste was awesome!
Easy Chicken Enchiladas
2 tablespoons vegetable oil
3 boneless skinless chicken breasts cut into small bite sized pieces
1/2 red onion diced
4 ounce can of green chiles
1 pack taco seasoning
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
1 teaspoon onion powder
1 1/2 cups red enchilada sauce OR 1 jar of PACE Medium Salsa
Preheat the oven to 350 degrees then add two tablespoons of oil to a large skillet and heat over medium high heat. Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside.
Add in the taco seasoning, spices, diced onion, 1/2 a cup of Pace salsa and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat.
Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9×13 baking pan. Add a small amount of sauce at the bottom of the pan and spread out evenly.
To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans (OPTIONAL) down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with more sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.
What to serve with some beautiful beef filets? Of course, potatoes, but what kind? Since there were no real potatoes in the house, I turned to my fall back potatoes – INSTANT! (I always have a few different kinds of Idaho Instant potatoes in the pantry). For this recipe, I chose the Idaho Baby Reds.
Not wanting to simply whip up according to the package, I found a recipe on Pinterest. (You are NOT surprised.) It was delicious and perfect with the filets and roasted asparagus. So perfect, that I neglected to take a photo…
Loaded Idaho Mashed Potato Mix
6 cups prepared mashed potatoes made with butter and milk(or broth)
You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
1 recipe Homemade Ranch Dressing*
1 tablespoon butter
2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
4 slices thick bacon cut crosswise into thin strips
1 large head romaine lettuce quartered lengthwise into wedges
2 ounces crumbled blue cheese
finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact.OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
1 1/2 cups sour cream
1 clove garlic minced
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
milk enough to reach your desired consistency(optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.
Leftover Steak Stroganoff
2 Tbsp olive oil (extra virgin)
1 shallot (minced)
1/2 Tbsp garlic (minced)
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp tarragon
1/2 tsp ground sage
1/2 tsp thyme
1/4 tsp each, salt & pepper (more to taste, if necessary)
1 cup Baby Portabella Mushrooms (stemmed, sliced)
1 1/2 cups beef broth
2 Tbsp Worcestershire sauce
1/2 Tbsp Dijon Mustard (coarse ground)
1 cup leftover prime rib roast (sliced into 2-inch strips)
1/4 cup sour cream
8 oz egg noodles (rinsed and drained)
2 Tbsp parsley (chopped, optional garnish)
1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.
Another round of what to do with leftover rotisserie chicken…LOL. Just cannot resist a freshly cooked rotisserie chicken, but it usually lasts for three meals with only two of us. Came across this one, as usual, on Pinterest. It was a great marriage of southwest flavours! The recipe made enough to reheat the second day.
Great way to use up those little bits of dried pasta. If you look carefully, you will see shells and penne.
Southwest Chicken and Pasta Casserole
2 cups uncooked spiral pasta
1 cup sour cream
1 cup salsa ( I love Pace Picante Sauce for this recipe)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 oz) corn (drained)
1 can (15 oz) black beans (drained & rinsed)
2 cups cooked shredded/chunked chicken
2 cups shredded cheese
1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
2. Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt.
3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
4. Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions,, sour cream and more Pace Picante Sauce..
In January 2017, I posted a similar recipe for this popular Mexican dish made with hominy – essentially a specially dried corn. While we thoroughly enjoyed that recipe, I did find it time consuming. If you are fortunate to have a grocery store which carries Mexican products you can find this on the shelves in a can, as I was fortunate to locate.
Sometimes one just wants to put a hot meal on the table with a minimum of preparation! Since we had a Costco leftover rotisserie chicken available, this was quick! Shred the chicken. Heat the pozole in a large saucepan over medium heat with the chicken added in.
While it is heating, slice up an avocado, set out some sour cream, slice two or three radishes, chop up a bit of cilantro, some shreds of cabbage if you have some?
When the pozole is thoroughly heated, pour into large soup bowls and garnish with the sour cream, radishes, cilantro and avocado. You can add a few tortilla strips if you have them for some added crunch.
Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?
Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)
2 Tbsp. fresh, chopped dill, plus some for garnish
1 Tbsp. Dijon mustard
¼ tsp. granulated sugar
fine sea salt and fresh ground pepper to taste
Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
Sprinkle with dill, salt and fresh ground black pepper before serving.
My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.
Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.
Salt and Pepper Salmon Bites
1/2-pound skinless salmon filet
1 tsp coarse black pepper
1 tsp kosher salt
1 tsp five spice
2 tsp cornstarch
1/4 cup peanut oil
1/4 cup sliced green onions
red pepper flakes
Slice the salmon into strips about an inch thick.
In a bowl combine the pepper, salt, five spice and cornstarch.
Add the salmon pieces and toss well making sure the salmon is well coated.
In a medium sized pan stick pan heat the oil until hot.
Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.
Transfer the salmon to a paper towel to absorb any excess oil.
Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.