My grilled Olive Garden Chicken is a huge success on my blog. So when it’s too hot to grill, to rainy or you run out if propane, make my Olive Garden Chicken in the crockpot. use frozen or thawed chicken breasts, cook, shred the chicken and serve over pasta or rice. Easy and so delicious.
1/2 cup grated Parmesan cheese (dry kind you shake on)
Plus an additional 1/4 cup to sprinkle on when done
1/2 teaspoon of black pepper
8 ounces cream cheese, cubed
Spaghetti or rice
1/2 cup pasta water
Parmesan Shreds, optional
Spray crockpot (slow cooker) with non stick cooking spray. Add chicken breasts to the crockpot. Pour the dressing over the chicken. Sprinkle the Parmesan cheese on the chicken. Place cubed cream cheese in the crockpot. I used frozen chicken and I set my timer on high for 4 hours. if you are cooking on low, cook for 5 to 6 hours. Right before your chicken is done, prepare the pasta or the rice. Remove the chicken when done and shred it. Place back in the crockpot and add pasta and 1/2 cup pasta water to the mix. Add black pepper and sprinkle on more Parmesan cheese. Serve with a Caesar Salad and garlic bread for a delicious dinner. Enjoy!
I have been making this recipe since I had kids living at home. This is a very simple recipe that quickly comes together and is easy to make. My oldest son Jeff and wife Danielle loved this chowder. I even had a special sous chef helping me in the kitchen today, my Princes, Willow.
1 large carrot grated, at least 1/2 cup (grated)
1/2 cup celery, diced
1/2 cup onion, diced
3 cups beef broth
1 can Rotel, I used mild
2 cups cooked white rice, I used Uncle Bens boil in a bag
1 pound hamburger, seasoned with garlic salt and pepper, drain fat
1 pound Velveeta cheese, torn in small pieces
1 can Cheddar Cheese Soup, I used Campbell’s
2 soup cans of whole milk
1 cup of sour cream
1 bunch of chives, cut into pieces
Fried onions if desired
Vegetables simmering in broth.
In a frying pan. brown beef and drain fat. In a separate pan cook rice according to package directions. Set both aside when done. In a stockpot, add carrots, celery and onion. Add broth and simmer 10 minutes after it comes to a boil. This this soften the vegetables. Add rice and burger to the beef broth mixture. Add Rotel. I tore the Velveeta in torn pieces so it will melt faster. Add cheddar cheese soup and 2 soup cans of milk. Stir well and do not let the soup boil. Just before serving, add the sour cream and a bunch of cut chives. Garnish with fried onions on top if desired. Enjoy! 😋
Nothing better than a quick easy recipe with few ingredients. This appetizer probably takes you longer to go to the store and buy the ingredients than it actually takes to make it. I saw this recipe on the Today Show, it was from Dylan Dreyer. What a great hostess gift to your dinner hostess.It’s so hard to guess what wine is preferred, arrive with a delicious treat. Win win!
1 loaf of baguette bread
1 container Allouette cheese spread, I used garlic and herb
Deli sliced roast beef
Red fancy pimentos
The 4 ingredients
I toasted my bread, it’s not necessary. You can put the bread on a cookie sheet and broil it or use your toaster. Spread a generous smear of your cheese spread on the bread. Place roast beef on top of cheese and top with pimento. Easy peasy and delicious. Enjoy!
Since moving to Florida in 1978, I have embraced all things southern. Born and raised in Southern California, my Mom was from North Carolina. I would say I am a southerner. 😉 I am a frequent diner at Chicken Salad Chick. One thing I enjoy is their pimento cheese. It’s made a little differently than what you think pimento cheese you have seen before. This one is made with grated cheese that you grate yourself. No package grated cheese. Even the restaurant grates theirs.
1 8 ounce package of sharp cheddar cheese (I used Cabot’s)
1/2 cup mayonnaise
1 teaspoon of apple cider vinegar
1 teaspoon of Worcestershire Sauce
1/2 teaspoon of pepper, or more to taste
1/2 teaspoon of salt, or more to taste
1/4 teaspoon of garlic powder
1 4 ounce jar of diced pimentos, drained and blotted with paper towels
2 Tablespoons of finely minced onions (can be grated) or more if desired
Grate cheese using the largest holes of a box grater or food processor. Set aside and refrigerate. In a small size mixing bowl make the dressing for the pimento cheese. Combine mayonnaise, apple cider vinegar, Worcestershire Sauce, pepper, salt and garlic powder. Whisk ingredients together to combine. Add drained dice pimentos and onions, stirring to incorporate. Now it’s time to add the cold grated cheese to this mixture. This is delicious as a sandwich, a burger on crackers or just by itself. Enjoy!
***Chicken Salad Chick sells a spicy version of pimento cheese and it would be the same recipe adding chili powder/and or red pepper flakes. You determine the heat.
When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.
6 eggs, I used extra large
1 1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4- 1/2 cup Onion, I did 1/2 cup
6 strips of Bacon, cooked crisp and crumbled
4-6 ounces Swiss Cheese*, grated
1- 1 1/2 cups Ham, cut into bite size pieces
Preheat oven to 350 degrees. Spray quiche pan with Pam.
In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.
Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.
*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.
I tried this delicious dip at my grandson’s birthday party. My gorgeous daughter in love made this and I knew when I tried it, I had to share it with you. I doubled this recipe which feeds a crowd, this can very easily be cut in half for smaller crowds.
My son and his beautiful wife.
1 pound ground beef
1 pound ground sausage, I used mild but hot would be great too
2 8-ounce packages of cream cheese
2 small packages of original Velveeta
2 cans of Rotel, original
1 can of corn, drained
2 cups of grated cheddar cheese, I used sharp
Add cream cheese, Velveeta, Rotel, and corn to your crockpot. Cook beef (I seasoned mine with pepper and garlic salt), drain and add to crockpot. Cook sausage, drain and add to crockpot. Cook on low for a couple of hours until everything is nice and melty. Stir in additional grated cheese. Once the grated cheese has melted, maintain the dip recipe on low. Serve with you favorite dipping chips. I used Frito Scoops but any sturdy chip works. Thank you Monica 💗💗💗 for the recipe. Enjoy!
I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!
3 eggs, beaten
1 can of creamed corn, 14.75 ounce can
1 can of kernel corn, 15 ounce can, drained
3 or more pieces of bacon, crumbled
4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more
1 8 ounce container of sour cream
1 cup of Sharp Cheddar Cheese, grated
1 box of Jiffy Corn Mix
1 stick of butter, melted and cooled, you don’t want to scramble your eggs
Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!
This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up. She called her recipe Corn Soufflé.
I think this is one of the biggest and best sandwiches I have created. I have put this recipe together for the Grilled Cheese Academy. The outside of this sandwich is butter and Wisconsin Parmesan cheese. The inside is garlic bread, Wisconsin Parmesan, meatballs, Wisconsin Mozzerella cheese topped with another great piece of garlic bread that has been buttered and loaded with more Parmesan cheese. This is The Ultimate Italian Grilled Cheese Sandwich! Manga!
1 loaf of your favorite crusty bread, uncut, I used sourdough (it’s my favorite)
1 jar of garlic spread, I used Lawry’s (found where the spices are located)
Parmesan cheese, grated
Meatballs, make you own or store bought
Mozzerella slices, I used Sargento, Wisconsin made
Prepare garlic bread.
Slice bread in thick slices. Spread Lawry’s Garlic Spread over bread. Sprinkle with paprika, cover with Parmesan cheese. Place on a baking sheet and broil until cheese is melted. Set aside.
Prepare meatballs. Toss meatballs in your marina sauce and heat until hot.
Place at least 2 slices of Mozzerella on top of the garlic bread. Next, place meatballs. It’s up to you if you wish to slice them. Place more Mozzerella on top of the meatballs. Cover with garlic bread. Now butter the outside of the bread and cover with more Mozzerella and place on griddle or pan to grill. Grill bread over medium heat until it is golden brown. Carefully flip your sandwich and grill till golden brown. Manga, manga! Enjoy!
I have done it again. I have hacked into another Outback Steakhouse recipe. This time it’s their new appetizer, Foster’s Beer Cheese Fondue. It’s served in a skillet with pretzel bread. I am serving my recipe in a skillet (thank you unnamed waiter at Outback that gave me one) and I am serving mine with pretzels and pretzel crisps. Love the combination of beer and cheese, which makes this Queso delicious. I am calling this recipe Queso because it’s nothing like fondue to me. You need just 5 ingredients to recreate this recipe. Enjoy the yumminess!
4 ounces of Smoked Gouda, grated
4 ounces of Aged White Cheddar, grated
1/2 cup heavy cream, plus 1/4 cup reserved for slurry
1/2 cup Foster’s Beer*
1 Tablespoon of Cornstarch
Pretzels or pretzel crisps for dipping
Parsley for garnish, optional
In a saucepan heat 1/2 cup heavy cream, beer and grated cheeses. While the cheese is melting, make a slurry with 1/4 cup additional heavy cream and the cornstarch. Add this to the Queso when everything is melted. Make sure you whisk the cornstarch completely in the heavy cream to prevent lumps. Serve warm with pretzels, pretzel crisps, or your favorite dippers. Outback serves their “Foster’s Beer Cheese Fondue” with pretzel bread sticks, also good but very filling before meal. I actually do prefer the pretzel crisps.
*Foster’s Beer is an Australian beer, it comes in a very large can (nicknamed the oil can beer because of the size). I purchased one can at a convenience store.
Recently I bought a wedge Buffalo Chicken Cheese. When I bought it, I imagined I would make macaroni and cheese or a pasta salad with it. Then I thought….hmmmm, I bet queso would be delicious.
1 cup heavy cream
1 package (7.6 ounces) grated buffalo cheese, I used Yancey’s Fancy Hot Stuff Buffalo Wing Original Hot Sauce New York Cheddar Cheese*
1/4 teaspoon pepper, black or white
1/4 teaspoon dry mustard
Chips for dipping
Assorted vegetables for dipping if desired
Assorted veggies like carrots and celery, if desired
On low heat, melt grated cheese in heavy cream and spices. Stirring constantly as it melts so it does not scorch. Serve immediately with chips and/or assorted veggies. This queso can be reheated in the microwave. If it becomes to thick, add a little more cream or water. Enjoy!
*I purchased my cheese at an Italian Market but similiar cheese can be purchased at Costco or other fine cheese markets.