Tuna Casserole

 

I like trying all of the Classic American dish, 

especially with Tuna, I love any seafood.

I can't believe it's my first time making this.

It was so good!!

Ingredients

• 16 ounces wide egg noodles
• 1 cup frozen peas and carrots
• 10 ounces canned tuna drained (2 small cans)
• 2 cans condensed cream of mushroom soup* 10.5 ounces, each
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 tablespoon butter melted
• salt and pepper to taste

Instructions

• Boil egg noodles according to package directions, drain and return to pot.
• To the noodles, add the peas, carrots, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
• Press noodles into a 9x13 inch buttered casserole dish.
• Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture, top more cheddar cheese, optional.
• Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

Let me know what you guys think!!

xo

Mother's Day 2024

 

Mother's day this year was wonderful.

I definitely felt spoiled by my boys.

The massage I've been needing!

It was amazing!!

Came home to get ready for Dinner.

We went to Mexican Restaurant.

Our favorite.

We are going to miss it.

Cheers!

I had my favorite Fajita Burrito.

It was perfection.

It was a great day!!

xo

Chicken Cordon Bleu

I love our Weekend Dinners,

We try to make it as special as we can.

This weekend we decided to do Chicken Cordon Bleu.

I don't think we ever made it before.

Started off with some 

Piña Colada

Made our favorite Buffalo Chicken Wontons

RECIPE HERE

Soooo Good!!

Ingredients

CHICKEN ROLLS

• 4 medium chicken breasts (6-7 oz. each) 
• 8 slices (12 ounces) deli cut Black Forest ham 
• 1 1/4 cups freshly shredded Swiss Gruyere cheese
• toothpicks
• Fresh parsley for garnish if desired

BREADING

• 1 1/4 cups panko breadcrumbs
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 tsp EACH dried parsley, garlic powder, paprika, onion powder
• 1/4 tsp EACH salt, pepper

DIJON WASH

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

DIJON CREAM SAUCE

• 1 cup LOW SODIUM chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream (or evaporated milk or half and half mixed with 1 TBS cornstarch)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried basil, paprika, garlic powder, onion powder
• 1/4 tsp EACH salt, pepper

Instructions

• Prep: Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
• Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot). 
• Layer: Lay 2 slices of ham over each chicken breast. Evenly line a heaping 1/4 cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
• Roll Chicken: Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
• Panko Breading: In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices. 
• Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
• Bread Chicken: Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll. 
• Bake: Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing. The last few minutes of baking, make the Dijon Cream Sauce (or make early and reheat)
• Dijon Cream Sauce: Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat. 
• Serve: Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

Perfect Dinner!!

Let me know what you guys think!

xo

 

Piña Colada

 

I love a good refreshing cocktail.

I have never made this homemade and it's actually really easy to make.

Perfect Summer drink.

Let me know what you guys think!

Ingredients

• ▢ 2 oz. rum
• ▢ 1 oz. cream of coconut
• ▢ 3 oz. pineapple juice
• ▢ ½ cup frozen pineapple chunks
• ▢ ¼ cup ice
• ▢ ⅛ Fresh pineapple chunks and maraschino cherries for garnish

Instructions

• Combine the frozen or fresh pineapple, Coconut rum, cream of coconut, pineapple juice, and ice in a blender.
• Set to medium and blend until ice is crushed and the drink is smooth.
• If needed, add additional frozen pineapple or ice for a thicker consistency, or thin out with a splash of pineapple juice.
• Garnish your piña colada with fresh pineapple chunks and maraschino cherries.

Cheers!

xo

Chicken Fettuccine Alfredo

 

I crave Pasta all the time.

I used to think that homemade sauce is hard to make 

But it's really not.

What's your favorite Pasta??

INGREDIENTS

Chicken

• 1½ lbs boneless, skinless chicken breasts (cut in half lengthwise)
• 2 tbsp butter
• ½ cup all-purpose flour
• ½ tsp Italian seasoning
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp paprika
• ½ tsp onion powder

Alfredo Sauce

• 6 tbsp butter
• 2 cups heavy cream
• 1½ cups parmesan cheese (grated)
• 2 cloves garlic (minced)

Pasta

• 16 oz fettuccine pasta

INSTRUCTIONS

• Boil a salted pot of water in a large pot over high heat. Add pasta, cook fettuccini according to package instructions, and drain and set aside.
• Add flour, Italian seasoning, salt, paprika, and onion powder in a shallow dish. Whisk until well combined. Dredge chicken in flour mixture and set on a plate.
• Heat 2 tablespoons of butter over medium-high heat in a large skillet. Add chicken, and cook for 5-6 minutes on each side or until golden brown. Remove the chicken and set aside. 
• Lower the heat to medium and add the remaining butter to the skillet. Then, add garlic and saute for 30 seconds. Slowly start to whisk in heavy cream when the heavy cream starts to bubble. Slowly whisk in parmesan cheese, and continue to whisk until there are no lumps.
• Add cooked fettuccine into the alfredo sauce and toss until coated—slice chicken and place on top when serving.

Let me know what you guys think!

xo