Chicken Cordon Bleu Rice

This is NOT my recipe. But it is one of our very favorites so I thought I'd repost it! This recipe comes from one of my go-to blogs for new dinner ideas Picky Palate!

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red bell pepper, diced (I very rarely remember to have fresh veggies so I omit this and it's still delicious!)

1 clove fresh garlic, minced (I use the kind you can keep in your fridge!)

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons butter

¼ Cup flour

½ teaspoon salt

¼ teaspoon fresh cracked pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used instant)

1 Cup shredded cheddar cheese

1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

Hot Spaghetti

This recipe started with me and my friend Alicia. Our favorite food EVER is spaghetti. We also love hot and spicy foods. So we decided one day that we wanted them both. So we combined the two to see if it would taste good. And as we were experimenting with different sauces and stuff we told {A}ubry about it. And together we ended up finding a great combination. So here it is, plain and simple.

• Spaghetti noodles (we prefer the spiral noodles)
• Spaghetti sauce (we use Ragu Traditional style)
• Hot sauce (we LOVE Cholula Original hot sauce)

Cook spaghetti and sauce as you normally would. Add hot sauce to taste.

And the best part about this recipe is that you can change it up to find the best taste for you. I hope you enjoy this recipe as much as we do!

.

{B}ailey                      

{ATTENTION!!} Our Pictures will get better. We promise. Please bear with us while we learn!

Creamy Chicken Quesadillas

Its kind of a funny story how me and {A}ubry found this recipe. She found it in a cookbook she bought for $1.50!!! And I found it online at allrecipes.com. We were telling each other about it one day without realizing it was the SAME recipe! It just goes to show you how alike we are (And how weird we are for talking about recipes in our free time). I hope you enjoy how simple and delicious this recipe is.

• 1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
• 1 1/2 cups chopped cooked chicken
• 1/2 cup shredded Cheddar cheese
• 1/4 cup Pace Picante Sauce
• 8 flour tortillas (8-inch), warmed

1. Heat that oven to 425 degrees F. (I set it to 375 degrees F to prevent the tortillas from getting hard).
2. Stir the soup, chicken, cheese and picante sauce in a medium bowl.
3. Place the tortillas on 2 baking sheets. Spread about 1/4 cup chicken mixture onto half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
4. Bake for five minutes or until the filling is hot. Serve with additional picante sauce.

                                      {B}ailey                       

Peanut Butter Balls {No Bake}

Who doesn't love recipes that take 10 minutes to make? This is a snack my mom made for me since I was a chitlin! Now, us three girls make them all the time! Here goes nothing!

• 1 Cup Peanut Butter
• 1/2 Cup non-fat dry milk powder
• 1/4 Cup honey 
• Graham Cracker crumbs (about 2 crackers)

In a large bowl, mix all ingredients, except graham cracker crumbs. Shape into 1 inch balls. Roll into the crumbs and refrigerate!

It's truly that easy and THAT delicious.
Bon Appetit!!

{A}ubry