Foodie Friday: Cheesy Potatoes

Some may call them scalloped, some may call them cheesy taters... I call 'em freaking fantastic! This recipe is one that's been passed down from my Mema, to my mom, and now to me. To be honest, I'm not sure if this is even the exact way they make them, but it's how I remember it and quite frankly, I make them pretty dang good.

PS- I keep it simple. There really is no way to screw these up.

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Cheesy Potatoes

Prep Time: 40 minutes
Cook Time: 45 minutes

Yields: 10 servings

Ingredients: 

• 2.5 pounds gold potatoes
• 1 bag (2.5 cups) shredded Colby Jack cheese (or whatever kind you prefer)
• 1 cup milk
• 4 Tablespoons butter
• Salt & Pepper to taste

Directions:

Peel and cut potatoes into 1 inch cubes. Par-boil potatoes until a knife can be easily inserted through potato without much force. Layer potatoes, cheese, and salt and pepper into a 9x9 dish. Cube butter into single tablespoon portions, and shove each cube into the potatoes.Pour milk over the potatoes. Cook for 45 minutes at 400 degrees. Enjoy!

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Foodie Friday: Cream Cheese Buffalo Chicken Taquitos

I found a recipe for something along the lines of cream cheese & buffalo bacon and chicken taquitos. Um... can you say yum? I had high hopes for making these little boogers but in the end decided that I wanted to wing it and make a super simple version of them. I wont even reference where I found the inspiration because a) I can't remember and b) they are nothing like the recipe. That being said, these bad boys were stinkin' amazing (and spicy!) and I definitely plan to make them again.

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Cream Cheese Buffalo Chicken Taquitos

Prep Time: 15 minutes
Cook Time: 15 minutes

Yields: 4 servings

Ingredients:

• 2 pounds chicken breast, shredded
• 1/3 cup Frank's Hot Buffalo sauce
• 8 oz. cream cheese, softened
• Salt & pepper to taste
• 8 tortillas (I used flour)
• Oil for frying (I used vegetable)

Directions:

If you don't use canned chicken, you can do what I did and either boil, or throw your chicken in the crock pot for a few hours and quickly shred with a fork. Combine shredded chicken, buffalo sauce, cream cheese, and s&p into a large bowl and mix together. Spoon mixture into tortillas and wrap, securing with a toothpick. Meanwhile, heat your oil over medium heat. Once hot enough, drop each taquito into oil and fry, turning for an even cook (about 45 seconds-1 minute). Lay on a paper towel to soak excess oil and cool. Serve with desired toppings, dipping sauces and enjoy!

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Foodie Friday: Crab & Potato Soup

Over the rainy weekend all I could think about was how excited I was for fall and all of the warm, comforting meals that come along with it. Being the impatient person that I am, when the craving for a warm, heavy soup came along, I had to have it. Turning to my pantry, I pulled out a few ingredients and threw them into a pot. Out of no where-- poof! bam! thank you, ma'am! came this delicious hearty soup that will now be a staple in our household for years to come.

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Crab & Potato Soup

Prep Time: None

Cook Time: 5 minutes

Yields: 2 servings

Ingredients:

• 2 cans Campbell's Cream of Potato Soup
• 1/2 can diced potatoes
• 1 can shredded crab meat (drained)
• 1 cup water
• Salt and pepper to taste

Directions:

Throw all ingredients into a pot, stir, and cook over medium heat until warm. Enjoy!

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White Chicken Enchiladas

What's not to love? Sour Cream, cheese, chicken, and tortillas. I don't think it can get much better than that. Oh yeah, there's cream, too. I made these enchiladas a while back after seeing them on TPW. I think that I even posted about them on my old blog, but I definitely feel the need to share them again.

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White Chicken Enchiladas

(Adapted from The Pioneer Woman)

Prep Time: 45 minutes

Cook Time: 30 minutes

Yields: 6 servings

Ingredients:

• 2-½ cups cooked, shredded Chicken
• 2 cups chicken broth
• 1 T canola oil
• 10 flour tortillas
• 3- 4 oz cans green chilies, diced
• 1 t paprika
• 1/2 cup heavy cream
• 2 T butter
• 2 T flour
• 1 cup sour cream
• 2-½ cups monterey jack cheese, grated
• salt and pepper, to taste

Directions:

Heat 1 tablespoon canola oil in skillet over medium heat. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

 

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

 

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

 

Pour sour cream sauce all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

Enjoy!

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Crock Pot Chicken Pot Pie

I have recently fallen in love with my crock pot. The convenience of being able to throw pretty much anything into a pot, turn it on, and come home from work to a hot meal is amazing!

I put a search out for a chicken pot pie recipe, and a lot of the recipes I ended up finding, basically said, "make the innards of the pie and serve with biscuits, rolls, etc." Girl, please. We all know the best part of pot pie is the soggy yet still crunchy crust... right? Well, to me that is the best part! In the end I just pulled bits and pieces that sounded appealing from about 3 different recipes and made my own version!

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Crock Pot Chicken Pot Pie

(Adapted from random online recipes)

Prep Time: 10 minutes
Cook Time: 6 hours 13 minutes

Yeilds: 4 servings (in my household)


Ingredients:

• 2 large chicken breasts, chopped
• 2 cans cream of chicken soup
• 1 cup milk
• 4-5 medium potatoes
• 1 small bag frozen veggies
• seasoning to taste (I used season salt and pepper)
• 1 package crescent rolls

Directions: 

Chop chicken and potatoes into 1/2 in. chunks. Pour all ingredients EXCLUDING milk and crescents into crock pot. Season to your liking. Cook on low for 6 hours. Stir in milk. Transfer everything from crock pot to a 9x13 in. pan, and lay crescents flat over the top. Bake as directed on package. Typically anywhere from 350*-375* around 11-14 minutes.

Enjoy! This recipe can be altered to add or subtract anything that you think would be tasty! The end result is not the prettiest of all foods, but it sure is yummy!

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