YUMMY! This thing would work PERFECT for a gathering. It’s also pretty cost effective to make. I’m pretty sure I’ll be making this one for some upcoming gatherings for friends/family. Be warned, it does take a bit of time to assemble etc, but overall super easy. Enjoy!
Chicken Quesadilla Ring
2 cups cooked and shredded chicken (I used my Instant Pot to make the chicken)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped
- 20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
- Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
- Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
- Place a wide mouth jar or glass in the center of the baking sheet.
- Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
- Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
- Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
Original recipe found at: www.tasty.com
This one was a definite HIT in our home. If you don’t know me personally, I’m a HUGE fan of garlic, so it was no wonder why this one was a huge hit for me. The original recipe didn’t call for chicken, but I put it in, and I’d highly recommend it! I’ll be putting this one on the list to make again. Below you’ll find the recipe. Enjoy!
- 6 cloves garlic, divided
- 1/4 c. extra-virgin olive oil, divided
- 1 1/2 c. panko bread crumbs
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 1 lb. dry spaghetti
- 1 tbsp. butter
- Juice and zest of 1/2 lemon (I used just a squirt of lemon juice, it seemed to work fine)
- 1/3 c. freshly grated Parmesan (optional)
- 1/3 c. freshly chopped parsley
- Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs into a bowl and wipe out skillet.
- Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
- Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic. Cook until garlic is fragrant, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
- Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
- I’d recommend adding some cooked chicken breast or tenderloins (which is what I did).
Original recipe found at www.delish.com.
This was a pretty easy-to-make pasta salad, and tasted delicious. I’ll definitely make this one again for a future potluck or summer grill outside dish. 🙂
Caprese Pasta Salad
- 16 oz. box of pasta (I used bow-ties)
- 1 pint cherry tomatoes, sliced (I used less as we’re not huge tomato fans)
- 8 oz. Mozzarella cheese ball (not shredded)
- 1/4 cup store bought pesto
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder (I used a little more, I LOVE garlic!)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp basil (for garnish, optional)
- Cook pasta according to directions.
- While pasta is cooking, slice your tomatoes and cut the mozzarella into cubes.
- Once your pasta is done, drain and rinse with cold water.
- Add your cooled pasta to a mixing bowl along with the tomatoes, mozarella, pesto, balsamic vinegar, olive oil, salt, pepper and garlic powder.
- Toss together and serve or refridgerate for later. 🙂
These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!
Lemon Butter Cookies
- 2 1/4 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 3/4 tsp. salt
- 10 tbsp. butter, softened
- 1 (8-oz.) block cream cheese, softened
- 1 1/4 c. granulated sugar
- 2 large eggs
- 2 tsp. finely grated lemon zest
- 1/4 c. fresh lemon juice
- 1 tsp. pure vanilla extract
- 10 drops yellow food coloring
- 3/4 c. powdered sugar
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Original Recipe found at: https://www.delish.com
Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!
Caramel Pumpkin Pecan Cheesecake
- 3/4 Cups Ginger Snaps (About 20 Cookies)
- 2 Tbs Pecans
- 2 Tbs Butter, Melted
- 2 – 8oz. Packages of Cream Cheese, at Room Temp.
- 1/2 Cup Granulated Sugar
- 1/2 Cup Pumpkin Puree
- 1.5 Tsp. Pumpkin Pie Spice
- 1/2 Tsp. Vanilla Extract
- 2 Large Eggs
- In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl combine crumbs and melted butter and stir until well combined.
- Use your fingers and press firmly into bottom and sides of springform pan (I used a 6″ in this case). Place pan in freezer until your ready for it.
- In large mixing bowl combine Cream Cheese and Sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and make sure to not overwork the batter.
- Pour mixture on top of cookie crust in springform pan.
- Pour 1 cup of water in bottom of Instant Pot.
- Add in trivet with springform pan into the pressure cooker and cook on high pressure for 25 minutes. Quick release.
- Remove from cooker and allow to cool, then refridgerate until ready to serve. Top with caramel and pecans.
This was a super easy quick meal to put together and even though doesn’t always look the best and definitely looked funny when I was making it, it turned out great and something I’d definitely make us again. Check out the recipe below.
This recipe came from Pillsbury.com (minor adjustments made to the way I made it below)
- 1 package (16 oz) frozen potato pierogies
- 1 package kielbasa sausage, sliced
- 4 oz cream cheese (from 8-oz package), very softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/8 teaspoon coarse ground black pepper
- 1 cup shredded Cheddar cheese (4 oz)
- Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
- Place frozen pierogies and some butter in frying pan and saute just a bit to brown the outside of the pierogies. Place pierogies evenly in casserole. Top with sausage.
- In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese.
- Pour cream cheese mixture evenly over pierogies. Cover with foil; bake about 30 minutes or until center is heated through and temperature reaches 165°F.
- Uncover, and top with remaining cheese; bake 5 minutes or until cheese is melted.
Tonight’s supper was quite awesome! I was in a cooking mood so decided to try some crispy baked chicken, homemade copy-cat Olive Garden alfredo sauce over some fettuccine noodles. Served with a side of homemade garlic toast.
Breaded Crispy Chicken Alfredo
Crispy Baked Chicken Breasts
- 4 Chicken Breasts
- 3 Eggs, Beaten
- 1 1/2 Cups Flour
- 3 Cups Panko Bread Crumbs
- 1/2 Cup Parmesan Cheese
- 2 Tablespoons Parsley Flakes
- Salt & Pepper to Taste
- Preheat oven to 375 degrees.
- Beat egg and set aside. In seperate dish, combine flour, salt and pepper.
- In another dish combine bread crumbs, parmesan and parsley.
- Dip chicken in flour first and then egg and finally in breadcrumbs.
- Place in pan sprayed with cooking spray.
- Bake at 375 for 40 minutes (depending on thickness of chicken) or until done.
Olive Garden Copy-Cat Alfredo Sauce
- 1/2 Cup Butter
- 1 Tablespoon Garlic (I use a little more than this as I LOVE garlic!)
- 2 Tablespoons Flour
- 1 1/2 Cup Milk
- 1 1/2 Cup Heavy Cream
- 3/4 Cup Parmesan Cheese
- 1/2 Cup Mozzarella Cheese
- Salt & Pepper to Taste
- Melt butter over medium heat, add garlic and saute for 1 minute.
- Add flour, milk, heavy cream and cheeses, stir together and heat until simmering and cheese is well combined. (Add salt and pepper to taste)
I highly recommend trying this one! 🙂
I decided to try and be a little creative with supper tonight. Nothing special but it taste delicious and was pretty easy and quick to make. (nothing healthy though). I simply made homemade Velveeta Mac and cheese and also made some kielbasa with onion and garlic. After it was done I combined it and put it in a glass pan, topped with panko bread crumbs and crispy French onions. Popped it in the oven for a few minutes on broil and ENJOY!
This is another one that made me fall further in love with our Instant Pot! How amazing and simple it is to have delicious homemade cheesecake right at home! 🙂 See the recipe below! Also just a little PS – If you really want to make it even more unhealthy, give breading it and deep frying a try! YUM!
Instant Pot Cheesecake
For the Crust
- ¾ cup Crushed Honey Maid Graham Crackers
- 2 teaspoons Sugar
- 2 Tablespoons Butter, melted
For the Filling
- 16 oz Cream Cheese, room temperature
- ½ cup Sugar
- 2 teaspoons Flour
- ½ teaspoon Vanilla Extract
- 2 Eggs, room temperature
- 2 Tablespoons Whipping/Heavy Cream
Instructions for the crust:
- Pour the crushed crackers and sugar into a mixing bowl.
- Melt butter and add to graham cracker mixture. Stir until just combined.
- Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
- Press the crust part way up the pan side.
- Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Pour filling into the pan, on top of the crust.
- Instant pot cooking instructions:
- Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.
- Place cheesecake into pressure cooker onto the trivet.
- Lock on lid and close Pressure Valve.
- Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
- Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
- Gently absorb any liquid on the cheescake with a paper towel.
- Let cool on wire rack until cool enough to easily handle.
- Cool on your countertop until it’s easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.
- Remove the springform pan sides and serve on the bottom plate.
- Garnish with the toppings you prefer.
That’s it! Your ready to enjoy!
Original recipe found at: https://www.homemadefoodjunkie.com