Cheesy Potato and Smoked Sausage Casserole

My name is Holly and I am addicted to Pinterest.  Like, it's a serious condition.  In fact, my husband just came in here and told me for the fourth time tonight that I should get off Pinterest.  "Don't you have anything more fun to do? he asks. 

*confused facial expression*  As if looking on Pinterest isn't fun?

So, I decided to finish this blog that I'd started of this recipe that I made the other night.  I bet you can't guess where I found the recipe.  ;)  *evil grin*

Okkkk, so what really happened was that my hubby offered to go grocery shopping for me last week so I could stay with the baby at home.  Yay!  So, I made a list, including ingredients to make this amazing looking soup that I'd seen on ...you guessed it...Pinterest.  I needed a pound of ground turkey sausage.  Instead, my hubby brought home a pound of completely cooked turkey sausage - the kind in the gi-normous round links.  He didn't understand why I just couldn't use it in the soup.  Ummm, maybe because the soup didn't call for giant looking hot dog pieces in it?  lol

I told him not to worry because I could find another recipe to use it in.  Guess where I found the new recipe?  On Pinterest.  Are you noticing a trend yet?  Anyway, it ended up being a good find!  A good ol' warm, comforting meal for these cold nights.

I still hope to try that soup recipe soon.  If it's good, I'll share it with ya, so be on the look out!


Cheesy Potato and Smoked Sausage Casserole
Source: food.com

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb

4 tablespoons butter

4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, cubed
1/2 cup cheddar cheese, shredded
1 lb skinless smoked sausage (we used smoked turkey sausage)
1/8 teaspoon paprika

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently till browned.

Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded cheddar cheese on top, and then sprinkle paprika evenly over the top.

Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

Emily's 1st Month

Well, baby girl, I can't believe you're already a month old!  Time has already flown and we're only just getting started.  This month has been a huge learning and growing experience for me & Daddy.  We have learned how to care for a newborn on an everyday basis.  We have learned your likes and dislikes.  Most of all, we have learned that being your parents is the greatest gift we could've ever been given.  You have learned and grown a lot this month too!

This month you:

Smiled at Mommy when I made funny faces/noises
Grew beautiful, long eyelashes
Went to your first church service
Started pulling Mommy's hair
Went to your first baby shower (for someone else)
Loved staring at your under-the-sea soother
Kept us up at night...a lot
Loved getting your hair washed
Went on your first walk around base


Daddy and I love you SO much Emily!!  I can't wait to see what this coming month has in store for us, and all the new things you'll learn.  You are a precious miracle and I hope you've enjoyed your first month here in the world as much as we have.  :)

Love, Mommy 

Lemon Chicken

Hello, beautiful, crispy chicken skin...get.in.my.belly.

When I hear "lemon chicken", the first thing that comes to my mind is Debra from the show Everybody Loves Raymond; lemon chicken was the one dish that she always made.  I suppose it was the only dish that she felt confident making, considering how much smack talk she always heard from her family about her sub-par cooking skills.  I bet she was confident about it, if this was the recipe she was using.  :)

Add yet another chicken recipe to your rotation!  This chicken is juicy and the skin has such a great flavor from the lemon, butter, and seasonings.  I asked Jordan if I could just eat the crispy skin off all the leftover pieces before storing them in the fridge...he said no.  He liked it a lot!!




Lemon Chicken
Source: slightly adapted from Annie's Eats

2 TB grated lemon zest (the zest of about 2 large lemons)
1/3 cup freshly squeezed lemon juice (the juice from the 2 large lemons you zested; roll lemons on the counter before squeezing to get the juices flowing!)
2 cloves garlic, crushed
1 tsp. Italian seasoning
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs and/or drumsticks
2-3 TB melted butter
Thinly sliced lemons, for garnish

Combine the lemon zest, lemon juice, garlic, seasoning, salt, & pepper into a large ziplock bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Let marinate in the refrigerator for 2 hours.

Preheat the oven to 425 degrees.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices, and serve!

Cheeseburger Soup

**First of all, I'd like to say HAPPY BIRTHDAY!! to my wonderful Mom!  Jordan, Emily & I wish we could be there and celebrate with you!  I love you, Mama!**

I don't know about you, but the show "Diners, Drive-Ins, and Dives" really depresses me.  I mean, why can't I live near some of these places with the ultra unique, fresh, and amazingly delicious food?!  Sigh...

I promise there's a lot of hamburger meat in there!  It just sinks to the bottom.

One particular episode featured a place called "Grovers" in New York who served delicious looking cheeseburger soup.  Thankfully, another blogger took it upon herself to try and copy the recipe and post it online.  Jordan & I had this for supper tonight and it was very good!  Also, it was easy to make which is always a plus.  It tasted just like a cheeseburger, especially considering the toppings that you stir into your bowl with the soup.  Don't be weirded out by adding lettuce to your hot soup - it's delicious and really gives you the "cheeseburger" experience!  :)



Cheeseburger Soup
Source: Have Pan, Will Cook!

2 lb ground beef
Hamburger seasoning or salt/pepper
1 large onion, diced
1 Tb butter
1 box (32 oz) Reduced Sodium Chicken Broth
3/4 of a 2 lb log (so, 1.5 lb) of 2% Velveeta Cheese
1.5 pint (3 cups) Half & Half
1 Tb flour
1 Tb cold water (may take a bit more)
Diced tomatoes
Shredded lettuce
Diced dill pickles

In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I just used salt & pepper. Drain and set aside.
In a large soup pot, add 1 Tb butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.
Add the chicken broth, the diced Velveeta and the half & half. Allow the Velveeta to melt into the mixture.
In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery. Once mixed well, add to the cheesy mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick - try not to let it, or it will brown on the bottom of the pot).
Add the ground beef to the soup pot, turn down to medium low heat.
Stir to combine and turn to low heat until ready to eat.
Ladle into bowls and add toppings into the bowls-shredded lettuce, diced tomatoes, and diced dill pickles.  Stir and enjoy!

The Sweetest Thing I've Ever Baked Up...

As many of you know, I gave birth to my sweet baby girl, Emily Grace, on October 9th.  I may be a bit biased, but I think she's pretty perfect.  :)

I'll spare you the details of my labor and delivery...let's just say I've declared Emily my only child due to the experience.  Everyone says I'll eventually change my mind...we'll see.  ;)

For now, I'll just focus on savoring every moment with my little baby.  Well, mostly every moment.  I'll admit I wasn't feeling too chipper in the middle of last night when, despite my every effort, she would not lay down and go to sleep.  I guess my mom would say it's payback for how I was as a baby: fine if you're rocking/holding me, upset when laid down.  And diapers...ohhhh, the diapers.  She is only 2 1/2 weeks old and Jordan & I have already changed so many diapers that we could probably change one in our sleep...oh wait, I am half asleep many times when I'm changing them.  I've almost forgotten what real sleep feels like.  Attention grandmas and grandpas!! - COME BACK!!!  lol

With all that being said, look at this face:

Every bit of what we do is worth it because of this sweet baby girl that God has blessed us with.  I love her so much!!  Emily, I am so proud to be your mommy!

On a "blog" note, I noticed when I began writing this post that I haven't blogged since late August...yikes!!  I'm sorry for my hiatus.  I guess that's what being at the end of your 3rd trimester, and then being a new mommy, can do to ya!  I will try to post more as we get ourselves into a better routine.  Thanks readers!

Italian Chicken and Potatoes

Thursday and Friday of last week were the first days of school for the kids.  I cannot believe how quickly the summer came and went.  : (

My life is becoming more busy by the day.  I have more responsibilities at work this year, and a rapidly growing number of students on my caseload.  I have a baby that is due in 6 weeks.  And plenty of work that needs to be done around the house before she arrives.  When will this happen??!!

During times like these, it's always good to have delicious crock-pot meals that can be thrown together in a second and left to cook all day with no fuss.  Here's one for ya; I hope it makes one of your future days a little less hectic.  : )

See below recipe - I usually shred the chicken into large chunks, but left it whole to take the picture.

Italian Chicken and Potatoes
Source: Adapted from about.com

4 boneless, skinless chicken breast halves (or regular chicken breasts - any chicken would do, really)
1/2 cup Italian salad dressing (plus a little extra for the end)
1 teaspoon Italian seasoning
Sprinkle of garlic powder
Sprinkle of cayenne pepper
1/2 cup grated Parmesan or Romano cheese
Small red potatoes, washed and cut into quarters (I leave the peel on)
Baby carrots

Wash chicken and place in bottom of Crock Pot. Pour half of the Italian dressing and grated cheese on top.  Sprinkle half of the Italian seasoning, then sprinkle on some garlic powder and cayenne.  Put the potatoes and baby carrots on top or around the chicken. Pour the rest of the dressing and cheese on top.  Sprinkle the rest of the Italian seasoning, and another sprinkle of garlic powder and cayenne.

Cook on low for about 6-8 hours, or until the chicken is done and potatoes/carrots are tender.

When ready, I usually remove the chicken breasts, shred them into large chunks, and put them back into the crock pot.  I then add salt, squirt a little more Italian dressing on top, and stir well before serving.  It's fine to leave the chicken breasts whole, but if you shred it slightly, it will absorb more of the yummy liquid and flavor.

Watergate Salad

One of my sweet friends told me about this dish (and how much she loves it) about a year ago, and I had never heard of it before.  Then, as I was scanning through one of my cookbooks, there it was!  It could not be easier to throw together in a skinny minute, and it is a nice marriage of textures and flavors.  Creamy cool whip and pistachio pudding, tart pineapple, sweet mini marshmallows, and crunchy pecans.  Yes, it's light green...but who cares?!

When I told my husband that I made "Watergate Salad", he responded by wondering what was in it with the lettuce.

: )

I can't blame the guy, it is called a salad.  He was pleasantly surprised when I told him there was no lettuce (he still tries to boycott most veggies when possible) and was even more pleased when he tasted it!  He said his favorite part was the pecans...I wonder if you can guess MY favorite part?  (I know my mama can!!)  If you're not my mama and you have no clue, my favorite part is definitely the mini marshmallows.


Watergate Salad
Source:  Southern Plate cookbook

20 oz. can crushed pineapple (juice and all)
1 cup mini marshmallows (I added extra, which made it that more awesome, heehee)
1 cup chopped pecans
1 small box instant pistachio pudding
8 oz. whipped topping

In a large bowl, mix all ingredients together well.  Chill before serving.  If the salad is too thick, it can be thinned with a little milk (I did not have to use any milk; the consistency was just right).