December 25, 2011

Crunchy Bread Dressing with Bacon and Leeks

Original Recipe: Williams Sonoma
Serves: 10-12

  • 1-lb. loaf rustic country bread, cut into ½-inch pieces
  • 8oz. thick-cut bacon, diced
  • 2 Tbs. unsalted butter
  • 3 leeks, white portion only, halved lengthwise, sliced crosswise into ¼-inch-thick slices and rinsed well
  • 2 carrots, peeled and diced
  • 1 garlic clove, minced
  • S&P to taste
  • 1 cup chicken stock
  • 1 cup fat free half and half
  • 1 tsp. chopped fresh thyme
  • 1 cup chopped green onions, green portion only
  1. Preheat an oven to 350ºF. Butter a 9x13" baking dish.
  2. Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
  3. In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
  4. Drain some of the bacon grease. In the same pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
  5. In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed.
  6. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Enjoy with gravy!

Hashbrown Casserole

(Sorry- we got a little hungry before I could photograph!)

  • 1 bag of Ore Ida shredded Hash Browns, Country Style
  • 8 oz. sour cream
  • 1 can Campbell's Cream of Chicken Soup
  • ½ cup diced onions
  • 2 sticks of butter, melted
  • 2 cups cheddar cheese, shredded
  • Kellogg's Corn Flakes

  1. Preheat oven to 350°F.
  2. Defrost hash browns in a large bowl in the microwave. Once hash browns are defrosted, add sour cream, cream of chicken soup, diced onions, melted butter and cheese. Mix well then pour into a 9x13" baking dish.
  3. Take Corn Flakes and pour into a gallon Ziplock bag, about ¼ full. Crush the Corn Flakes and cover the top of the hash browns.
  4. Bake for 1 hour.
**For best results, prepare (except for Corn Flakes) the night before and refrigerate. Add Corn Flakes before you bake.**

Enjoy :)

December 14, 2011


This was the first time I have attempted fajitas... and I created this recipe! I was quite pleased with my masterpiece :)

This recipe makes 4 fajitas

  • 2 boneless chicken breasts
  • ½ sweet onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 packet of Fajita seasoning
  • Teriyaki sauce
  • Salt
  • 4 flour tortillas
  • 2 Tbsp. unsalted butter
  1. Slice chicken into bite-size strips and place in dish with side high enough so you can marinate.
  2. Season uncooked chicken with salt and some of the fajita seasoning. Cover with teriyaki sauce; marinate in the refrigerator for one hour.
  3. Meanwhile, slice the onions and peppers.
  4. In two separate frying pans, melt 1 Tbsp each of butter. In one pan, cook the chicken over medium heat until cooked through. This should take about 15 minutes. Add more fajita seasoning while cooking. In the other pan, sauté the onions for about two minutes; add peppers. Cook over meduim-low heat until desired texture. (I cooked mine for 15 minutes too, so they were done when the chicken was done).

  5. Place a tortilla on a plate and spoon on some chicken. Top with the onion and pepper mixture.
    Feel free to top with any other ingredients! Enjoy!

December 2, 2011

Mexican Turkey Burgers

This recipe is my roommate's and was the first thing we made together! Enjoy :)

  • 2 tomatoes, diced
  • 1 yellow onion, diced
  • 4 green onions, diced
  • 1 green chili, diced
  • 1 pound ground turkey
  • 1 egg white
  • 2 cups cheddar cheese, shredded
  • 1 packet taco seasoning
  • 1 cup 0% Chobani Greek yogurt
  1. In a medium skillet sauté tomatoes, yellow onion, green onions and green chilies until onions are translucent.
  2. Meanwhile, in a large mixing bowl add ground turkey, egg white, cheese, and ¾ of the taco seasoning packet. Once the onion mixture has been sautéed add it to the ground turkey mixture and mix well.
  3. Make 8 burger patties from the mixture. Place on a greased baking sheet and broil for 10-12 minutes or until burgers are cooked through.
  4. While burgers are cooking, use the remaining ¼ of the taco seasoning and mix into sour cream.
  5. Top burgers with the sour cream mixture and refried beans.
*This also paired nicely with New Kent Winery's White Norton