Tag: Cheese

Cheesy Chicken Sandwich

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Cheese and chicken go so will together. Add some spices and some fresh tomato, and you’ll have a sandwich to make anyone’s mouth water! The heaviness of the cheese if freshened up by the tomato, and the chicken is complex in flavor on it’s own from the cumin, mustard, and paprika. I served mine on normal hotdog buns. I used 2 chicken tenders, about 1/3-1/2 pound, diced and cooked them. It was enough for 3 sandwiches, though there was plenty of extra cheese sauce.

Cheesy Chicken Sandwich Recipe CardDownload
What You Will Need
  • 2-3 Chicken tenders diced
  • 4 slices American Cheese
  • 1/4 cup Milk
  • 2 tsp Cumin
  • 2 tsp Ground Mustard powder
  • 1 tsp Paprika
  • Bread/rolls
  • 1 Medium tomato diced
Directions
  1. Heat a pan over medium heat. Add one Tbsp oil and add diced chicken. Let sit for 4 minutes for nice color to develop. Flip chicken then sprinkle evenly over top, cumin, mustard, and paprika. Let chicken cook undisturbed on the second side for another 4 minutes.
  2. Once browned, stir together to evenly coat chicken in spices. Continue to cook until chicken is fully cooked through.
  3. Once fully cooked with an internal temp of 165 F, add milk and top with sliced cheese. Let cheese melt, then stir it all together into a cheese sauce and evenly coat chicken. Remove from heat.
  4. Place chicken and cheese sauce on a bun, top with tomatoes and serve. Cheese sauce will be very hot for 5 minutes.
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Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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Summer Sausage Pasta

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One pan dinners are starting to grow in popularity in our house. Cook your ingredients, add some broth and pasta, let it cook down, and bam! You’ve got a one pan dinner. This was homemade summer sausage we received as a gift, but it was very similar to Hickory Farms summer sausage just with a bit more pepper. The only real advice for this recipe is to be careful of the yogurt you use. You can use milk instead, but you’ll have to add about 2 Tbsp of flour early on to get the thickening. If you use yogurt, it has to be completely unflavored. A good alternative is Greek yogurt if you like to sour cream like constancy.

Summer Sausage Pasta Recipe CardDownload
What You Will Need
  • 10 Oz Summer Sausage Diced
  • 1 Medium Onion
  • 3 Beef Bouillon Cubes
  • 12 Oz Elbow Macaroni
  • 1 Small Tomato Diced
  • 2 Tbsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Plain/Greek yogurt (Do not use flavored)
  • 4 Oz White Sharp Cheddar
  • 2 Tbsp Butter
  • 1 Dutch Oven and Lid
Instructions
  1. In a dutch oven, add diced onion and 1 Tbsp oil. Cook until sweating. Add diced summer sausage. Cook for 2-3 minutes.
  2. Add 4 cups water and bouillon cubes. Stir and add Macaroni. Add diced tomato, and spices (garlic, paprika, curry powder, and chili powder). Stir and cover. Cook til minimum cook time for macaroni is reached according to package.
  3. Remove from heat. Add yogurt, the cheddar sliced, and butter. Stir until all the cheese is melted, you may return to heat if needed.
  4. Let cool for 5 minutes then serve.
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Cheesy Chicken Casserole

A couple of days ago, we had KFC for dinner and we had our wings and drumsticks left over. I wanted to use up our leftovers and also make something new. As a result, this casserole was born. If you don’t prefer spaghetti, you could use other noodles, such as egg noodles or bowtie pasta. I used vermicelli, but that’s just what I’ve always used. I break my pasta in half, but you can also beak it smaller for this casserole if you want an easier time serving. I used 3 pieces of chicken. I warmed them, de-boned, removed cartilage, then tore up and added the chicken and the skin. Other than that, I served my pasta casserole right away, however it was pretty messy with the big noodles. The leftovers were very easy to divide and serve. Absolutely delicious, and I plan to make this dish or a similar version again in the future. Also, since I used KFC chicken it had plenty of flavor. If you plan to make this with a very plain chicken, you should consider doubling the spice in the casserole to add more flavor.

  1. Bake one chicken breast till internal temperature of 165 F is reached. (Bake at 400 F for 30 minutes. You may also use a whole can of shredded chicken, or 3-4 pieces of fried chicken and skin.)
  2. Using a mixer, shred the chicken. Place 1 cup of shredded chicken to the side and preserve the rest.
  3. In a large sauce pan, bring water to a boil and cook 12 oz of spaghetti until al dente and strain.
  4. In a 3 qt casserole dish, add your shredded chicken (1 cup), 1 can of cream of chicken concentrate, 1/2 can of milk, 1 Tbsp garlic powder, 2 tsp paprika, and 1 tsp curry powder. Stir together.
  5. Heat oven to 400 F.
  6. Add spaghetti and stir together. Add 6 oz of your choice cheese. (I used 4 oz shredded mozzarella, 1 oz shredded white shape cheese, and 1 oz crumbled white American cheese.) Stir together until cheese is distributed.
  7. Top with even layer of parmasean, then bake for 20-25 minutes until golden. Serve right away, or refrigerate, cut, reheat, and serve.
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Tuna Salad Cucumber Boats

Cucumbers are growing like crazy in my garden right now, and besides pickling them, I’m trying all kinds of crazy recipes. I saw a similar idea with zucchini, but I decided cucumbers would be best. Instead of bread, use a cucumber for your tuna salad. They are crisp and refreshing. This idea is fun for parties, or as a cool modern side dish this summer. Also try with shredded chicken or julienne veggies like carrots and radishes.

  1. Wash a cucumber and slice in half. Use a large spoon to remove the core of the cucumber and to create your boat.
  2. In a bowl, place the insides of your cucumber. Add 1 can of strained tuna, 2 diced shallots (or 1/4 cup diced onion), 1/3 cup mayo, and 2 Tbsp Dijon. Mix together.
  3. Use a spoon to fill your cucumber boats. Top with shredded cheese if desired, and serve.
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