Tuna Noodle Casserole

Serves 6

Usually Tuna Casserole is just a cream sauce, peas, tuna and noodles. Boring!
My mom has made us this Tuna Noddle Casserole for as long as I can remember and its the only way Ill ever eat it. Its cheesy, gooey goodness is great for any day of the week and is super easy and super fast to make. You'll love it!


You will need:
1 12oz Bag of Extra Wide Egg Noodles
1 10oz Can of Cream of Mushroom Soup
1 10oz Can of Vegetarian Vegetable Soup
1 16oz Brick of Original Velveeta (cubed)
2 Cups Crushed Cheez-Its
2 3oz Pouches of Tuna

Preheat oven to 425
Boil noodles until al dente (Just undercooked)
In a baking dish fold together noddles, mushroom and vegetable soups, cheese and tuna

Bake 15 min then stir (Just to make sure everything is evenly combined)
Sprinkle crackers on top and bake for 10-15 minutes
Let stand for 5 minutes

Enjoy!!

Stuffed Mushrooms

I played with this recipe after watching a segment on The Food Network about how to vamp up your Thanksgiving leftovers. There is actually a recipe on the back of most store bought stuffing boxes but I hate following recipes. So, I made my own! This is probably the easiest appetizer. Or even a side dish! A few of my family members don't care for mushrooms but LOVE this dish! It is a hit for sure in my house.

24 Baby Bella Mushrooms
1 Box Stuffing (any flavor)
Ground Sausage (I use the Jimmy Dean Sage)
2 Green Onions
Salt and Pepper
Olive Oil

Preheat oven 350
Brown sausage in frying pan
Pull out the steams so the mushroom is hollow
With a damp cloth, wipe off the mushrooms
In a bowl, toss mushrooms with salt and pepper along with olive oil (you want just enough oil to coat the mushrooms. About 1/4cup but this is totally optional)

Cook the stuffing as it says
When stuffing is cooked, add about another 1/2 cup of water
You want the stuffing pretty soft
Add onions and sausage and fold into stuffing

Stuff mushrooms with stuffing mixture and place in a baking dish
Bake for 20-30 minutes until mushroom is soft and stuffing is a bit crusty on top

Enjoy!!

Crepes

Makes about 18 Crepes
Takes a little bit of time but well worth it!


For Crepes you will need:
2 cups Flour
2 tbsp. Sugar
1/4 Salt
8 Eggs
6 tbsp. Melted Butter
3 cups Whole Milk

For Filling:
12oz Whipped Cream
8oz Cream Cheese (room temp)
3 tbsp. Sugar

For Strawberry and Blueberry Sauce:
1 quart Strawberries
1 cup Blueberries
2-4 tbsp. sugar

For Crepes:
In a blender, blend together all Crepe ingredients until smooth.

Let the batter sit in refrigerator for about an hour. You don't want bubbles in your batter.
If there is foam on top, just scoop it off.
Heat a skillet pan on med heat.
Using a ladle, ladle batter into pan, rotating the pan so that the batter coats the entire pan.
Once the batter is dry on top, flip the Crepe until cooked
Repeat until you use all the batter

For Filling:
In large bowl, fold together whipped cream, cream cheese and sugar until combined and scoop into a piping bag

For Sauce:
In a sauce pan, combine the berries and sugar and cook at medium heat until sugar dissolves.
You can then puree the mixture or mash it using a potato masher

Assembly:
Lay out crepe and pipe filling down the middle (however much or as little as you prefer)
Roll the crepe and drizzle the sauce on top.
You can also top with fresh Strawberries and/or Blueberries
Add whipped cream on top if you like
Enjoy!!

Twice Baked Potatoes

Serves 4   
These are so yummy. A great comfort food for sure!

You will need:
2 Russet Potatoes
1/2 cup Sour Cream
2 TBS Room Temp Salted Butter
1-2 TBS Green Onion
1 cup Shredded Sharp Cheddar
Salt and Pepper to taste
3-4 Strips of crumbled crispy Bacon

Preheat oven to 350
Using a fork, poke multiple holes into both potatoes (you do not want them to burst)
On a sheet pan place potatoes in oven for one hour until potatoes are cooked through
Once they are cooked through, let them cool for 15-20 minutes (you don't want to play hot potato)
Cut potato in half lengthwise
Scoop out the potato into a large mixing bowl (be careful to not go through the skin)
Using a mixer, mix together the potato, sour cream, butter, salt and pepper and cheese
Or if you like them a little more rustic and chunky, you could skip the mixer and use a potato masher
Once combined, scoop into potato skin and bake for 15 minutes
Sprinkle bacon and onions on top to finish
Enjoy!!

Bacon Wrapped - Honey Glazed Chicken Breast

 Serves 4
This glaze is to die for and would really be good on ham or pork.

You will need:
4 Chicken Breasts
Salt and Pepper
1/2 cup Honey
Soy Sauce
Red Pepper Flakes
Olive Oil
2 TBS Water
Toothpicks
Bacon

Preheat oven to 375
For the Gaze:
In a bowl whisk together honey, water, few splashes of soy sauce, 1/2tsp olive oil and a pinch of red pepper flakes. You want a syrup like consistency. You can add as much or little honey, soy sauce or pepper flakes to your liking.

Butterfly chicken breast 
Cover the chicken with plastic wrap and pound out until flat using a meat mallet or sauce pan or something similar. (Great way to get out your anger!)
Salt and pepper both sides
Roll chicken into a log like shape and use the toothpicks to hold it together
Wrap a piece of bacon around chicken
Brush on Glaze

Bake for 30-45 minutes
Enjoy!!

Roasted Parmesan Crusted Asparagus

You will need:
Bundle of Asparagus
Salt and Pepper
Shredded Parmesan Cheese
Olive Oil

Preheat Oven 350
Cut off asparagus ends
On sheet pan, place asparagus in single layer
Drizzle about 5-7TBS of olive oil (toss them around so they're coated evenly)
Sprinkle salt and pepper and parmesan cheese on top of asparagus
Roast in oven 15-20 minutes

Enjoy!!

Let me introduce myself...

Hello everyone!! My name is Ashleigh and I am so excited to finally be starting this Blog!! Ever since I can remember, I've loved to cook. When I was 17, I started working in the kitchen at a hospital. I was by far the youngest one there and only knew what I saw on The Food Network. Working with some of the greatest ladies I have ever met, they showed me some of the oldest tricks in the book. They taught me everything I know!
Since then, I have created my own recipes and have altered some originals into my very own. My husbands job requires him to be out of town most of the time so I've had to learn how to cook for one person and have found it to be a bit difficult. But, I love being in the kitchen and making some of the hardest recipes more simple for everyday life. A lot of people are afraid to cook, but, it can be a lot of fun! Besides, its only food. Not rocket science. Never be afraid to make it your own. If it doesn't turn out, you can always try again. Keep in mind, a lot of great dishes come out of a mistake. I have had more than I can count. So rather you have all day to cook, need something quick and easy or just need some tips and tricks, have fun with it! Now let's get in the kitchen and start creating!!