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Hello there! I am new to blogging but am very excited about this new adventure (planning on starting one for about 6 years now, even bought multiple domain names). I have a full time job outside of the home and sometimes some extra in. I love my family, friends, music, dancing and cooking! Cooking, cooking, cooking, cooking. If I had all the time in the world that is what I would be doing, cooking. Sometimes I am cooking for 3 loves of my life, 1 big one and 2 little ones and sometimes just 1 big one (hubby).

What you can look forward to seeing on my blog are these:

  • Recipes that have been tried and possibly modified in all types of categories
    • Find my additional tips after the instructions
  • Information on Weight Watchers- cause it works
  • Occasional information on organization- cause I believe a clean home relieves stress
  • Products I love- cause sharing is caring

Thank you so much for taking the time to visit this corky ladies site. I hope you find it delicious and that it encourages you to fall in love with your kitchen. Now let’s dish!

 

 

Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

mexsalad

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Chicken Potpie with Cheddar Biscuit Topping

Chickenpotpiewithcheddarbiscuittoppingfinal

Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper

TOPPING

1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

I am just going to tell you this right now. Although the recipe is quite yummy, do not get it twisted, it is in no way Italian. You might gather that based on that ingredient they call cheddar cheese but “spaghetti” can be misleading. It is not a creamy casserole but it was filled with flavor. Even though the recipe gives ground beef as an option, I would not make it optional but necessary. Keep in mind that this recipes timeline does not include ground beef or pasta cooking time. If you are a good multi-tasker you can cook these at the same time as the vegetable mixture. see below recipe for more notes

W.W.S. Points- N/A

Serves 12

Prep: 20 minutes Bake: 30 minutes

1 cup chopped onion (I buy prechopped)

1 cup chopped green peppers

1 Tbsp. butter

1 can (28 ounces) diced tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tsp. dried oregano

1 lb. ground beef, browned & drained, optional (I think the ground beef is necessary)

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

¼ cup water

¼ cup grated parmesan cheese

In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Now Let’s Dish- I know this is silly but I wouldn’t make this on a hot day. Having an oven and 3 burners at the same time going was slightly uncomfortable in summer heat. We served it with Greek salad because that is what the hubby requested. I feel like if would have made the soup/water mixture a little more liquidy it would have been slightly creamier instead of sitting on top.

WW tips- I did not eat this dish. I had a few bites but I had a huge Greek salad -romaine, feta (1), Greek olives (1), crumbled croutons (1), avocado (2), and dressing (2) and Amy Black Bean Enchiladas. I wanted some extra room for dessert.

Recipe from Taste of Home Most Requested 

Ultimate Grilled Cheese

ultimategrilledcheesefinal

Ultimate Grilled Cheese

This was so delicious but ever so rich. It was a big hit for all of us. They recommend generously spreading the mayo mixture on the bread. I recommend lightly spreading it though, especially for little ones. see below recipe for more notes 

W.W.S. Points – no way would I touch this sandwich with a 3 foot pole unless it’s my cheat day!

Serves 6

Active: 25 mins Total: 45 min.

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated Parmesan cheese
Kosher salt freshly ground black pepper
1 white Pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 Tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra- sharp cheddar, such as Cabot or Shelburne Farms

1. Preheat the oven to 400°. Arrange the baking on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1 inch pieces.

2. Meanwhile, come find the mayonnaise, mustard, Parmesan, when I had teaspoon salt and half teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with the butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

3. Great the cheese is in a food processor fitted with the largest grading desk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

4. Meanwhile, he in electric Panini press. When your press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for two minutes. Cut in half and serve warm.

Dish With Love: I do not have a panini press so I used a nonstick pan and a small pot lid to press the sandwich down. It worked like a charm. I made these on a Sunday afternoon. The fries did go nicely if I might say so myself and the salad was delicious. I made some extra bacon to have for breakfast for the week. I am always looking for ways to have a nice warm breakfast for the family.

WW tips- Like I said, this is a cheat day only dish.

 

Recipe from Food Network Magazine September 2012

 ultimategrilledcheesefinal1

Chicken, Broccoli Mac & Cheese

Chickenbrocmac&cheese

Chicken, Broccoli Mac & Cheese

What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips

WWS Points- 20 no sugar facts available

Servings: 4

Start to Finish: 25 minutes

8 ounces dried rigatoni
2 cups fresh broccoli florets
1  2 to 2 1/4- pound whole roasted chicken
1  5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley

1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.

2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.

Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.

WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).

Recipe from Shortcut Cooking Magazine

Bake Sale Trifecta Bars

bake sale trifeca barfina1

Oh my goodness this is decadent! So very rich. This was super fun to make with the kids but it required some patience and time to and from the kitchen. I would allow for 3 hrs from start to edible.

Special equipment: Stand Mixer Preferably

Bake Sale Trifecta Bars

Makes 16-20 bars

W.W.S.P.- Are you kidding me? Ha

Prep: 40 min active

Recipe from Food Network Magazine September 2016

Active: 40 minutes
Total: 2 hours

For the brownie layer
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract and
3/4 cup all purpose flour

1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

For the cookie layer
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

For the cereal-treat layer

3 tablespoons unsalted butter, plus more for your hands
1- 10 ounce bag of mini marshmallows

3 cups crispy rice cereal

1. Preheat the oven to 325°. Line a 9 in. Square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, four minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; Beat in the flour, cocoa powder and salt. Spread in the prepared pan.

2. Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, four minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; be in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.

3. Make the cereal-three layer: melt the butter in a large sauce pan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.

Now let’s dish- do not skimp on the butter for your hands, trust me on this one. These take awhile and I’ll tell you this, I wouldn’t make these to just give away willy nilly. I’d save them for the special. Lots of fun to make with the little ones if they can wait that long for the promise of sweets.

Katie Lee’s Cheesy Twice-Baked Potatoes

Katie Lee's Cheesy Twice-Baked Potatoes

Again, this was a Saturday special dinner. It takes a good chunk of time to make, especially if your potatoes are husky. They were delicious, creamy and rich. This was he first thing I started that night.

Served with Steak with Roasted Garlic

Serves 8

W.W.S.P.- No nutrition facts were available

Active: 20 min Total: 2 hr

Food Network Magazine November 2016

4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

1. Preheat the oven to 425°. Peers the potatoes with a fork or paring knife if you times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallots and cook until softened but not browned, about two minutes. Set aside.

3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or a melon Baller, scoop out the flash, leaving a quarter inch rim to preserve the shape of the shells.

4. In a large bowl, Nash the potato inside Intel mostly smooth. Add the butter mixture, sour cream, chives and one cup cheese and mixed together. Season with salt and pepper to taste.

5. Spoon the mixture evenly into the eight potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

Now Let’s Dish: As you can see I served these with Steak with Roasted Garlic and Grilled Caesar Salad.

WW Advice: My advice for this is- cheat day, cheat day, cheat day. Even though the steak and salad are perfectly suitable WW dinner options, these potatoes have gotta be up there in the point department.

steakwithroastedgarlicpotatoescaesar