Tag Archives: cheese

May27

Jalapeño Cheddar Biscuit Sandwiches

Posted on by
Standard
Jalapeño Cheddar Biscuit Sandwiches

Jalapeño Cheddar Biscuit Sandwiches

Have y’all seen that Whataburger commercial with the jalapeño cheddar biscuit? That’s what I’ve been dreaming about for weeks now, and being pregnant hasn’t done anything to help distract my cravings. However, in the spirit of being quasi-healthy and definitely easier on the pocketbook than daily stops to Whataburger, I decided to make these from scratch and with whole wheat flour. Also, I made a bunch of these and wrapped them in plastic wrap once they cooled and put them in a big ziplock in the freezer so I can take them out one at a time for my husband’s breakfast on the go. Go me! This recipe makes about 2 dozen biscuit sandwiches.

Ingredients:
4 cups of flour
1 T plus 2 tsps baking powder
1 tsp salt
3/4 c cold butter
1/2 tsp cayenne pepper
1 tsp paprika
2 jalapeños seeds and stems removed
10 oz shredded sharp cheddar cheese
2 c buttermilk
2 packages of your favorite breakfast sausage cut into patties

1. First, let’s talk about your flour. If you want to use good ‘ole white bleached flour because it’s delicious, go ahead. Also, it looks prettier than whole wheat flour. I like this kind because it’s less whole wheat more normal looking. The King Arthur Brand is what I recommend whatever flour you end up using.
image

2. Start fryin up your sausage. If you’re brand new to cooking breakfast sausage, you should know it’s much easier to slice the colder it is, and also use the tick marks on the plastic packaging to help cut uniform slices.
image

3. Combine your cold butter into the flour and other dry seasonings using a pastry blender. Now, if you’re like me and misplaced your pastry cutter along with other important things you rarely need but can never seem to find when you need them, dice up your butter with a knife into pea sized pieces before cutting it into the butter with a fork. Also, add pastry cutter to your shopping list. Then add your cheese, jalapeños, and buttermilk. Combine it all together.
image

4. You’re going to have a fairly wet loose dough, but that’s ok because you’re going to knead it on a slightly floured surface. Once you’re happy with the dough, roll (or use your hands – seriously does anyone still have rolling pins?) your dough into about a 3/4 – 1 inch thickness.
image

5. Next, get your handy dandy biscuit cutter (or top of a drinking glass if you don’t have one) and start cuttin’ them biscuits!
image

6. Have you been keeping an eye on your sausage patties? I hope so! Don’t forget to drain them on a paper towel. Also, keep that oil at the bottom of your pan to make a delicious gravy for these biscuits if you really want to be bad. (Does my hypocrisy know no bounds?)
image

7. Pop these puppies into a 400 degree oven for 15-18 minutes depending on how hot your oven gets and how evenly it cooks. Every oven is different, so just be sure to keep an eye on them towards the end.
image

8. Your biscuits are done! Now just add your sausage patties to them to complete the sandwiches. If you like extra cheese (who doesn’t?) slap on a slice of American or add a fried egg on top of your patty. The possibilities are endless!
image

May23

BBQ Sliders With Caramelized Onions

Posted on by
Standard
BBQ Sliders With Caramelized Onions

BBQ Sliders With Caramelized Onions

Hello! I am so glad to get to post this yummy recipe just before Memorial Day Weekend! I’ve been so busy lately with our big move to Amarillo I’ve hardly had time to cook anything worth posting a recipe for, but we are settled in now, so hopefully I can get back in the swing of things. Ok, let’s get started!

First, I want to be honest up front and say I bought the patties for these sliders from the butcher in our grocery store. A) I’m tired and need all the help I can get and B) They looked delicious. They’re jalapeño cheddar sliders, but any kind of slider you want to use here would be delicious. Just be sure to sprinkle a little of your own favorite seasoning on both sides before you use them. Also, tell everyone you made them from scratch and throw away the evidence before anyone else eats them. It’ll be our little secret 😉
image

Ingredients:

2 large sweet onions (1015, Honey Sweets, Videlia, whatever…)
1/2 stick of butter
7-8 sliders seasoned with your favorite burger seasoning
Your favorite BBQ sauce (for this recipe I used a spicy one)
Salt and pepper
Water
Slider buns

1. Dice up your onion and throw it into your large cast iron skillet. If you don’t have a cast iron skillet, consider yourself scolded and just use a normal skillet for now, but buy one as soon as possible. Season with salt and pepper and throw your 1/2 butter stick in there. Sauté about 15 minutes on medium to high heat.
image

2. After the onions are mostly Caramelized and smelling delicious, add your patties to the skillet right there on top of the onions and add about 1/2 cup of water. It’s going to steam those yummy patties.
image

3. I like to put a lid on at this point because it helps the steam. Check out my beautiful silicone flower lid! (You can use any lid that doesn’t seal)
image

4. Flip the patties after a few minutes and place the lid back on. After about 8-10 minutes, they’re essentially done with the high heat. Take the patties and set them aside for a minute on a plate.
image

5. Now stir those onions around and give them a give them a few healthy squirts of your favorite BBQ sauce. Turn the heat on low and after the BBQ sauce has been incorporated, add your patties back in and let them simmer in that yummy deliciousness for at least ten minutes before serving.
image

6. Serve these little medallions from heaven on toasted slider buns and top with your onion mixture. Personally, we like to add my Texas Coleslaw recipe on top and serve with a side of
favorite beans.
image Notice I somehow ended up with the two bun bottoms instead of a top and bottom. Typical.

Mar24

Pasta Salad

Posted on by
Standard
Pasta Salad

IMG_1443
Hey y’all! I bet you’ve been wondering where I’ve been and why I haven’t posted anything in a while. Well, that’s because I just finished my first trimester of my pregnancy and I am just now able to begin to look at food again. Seriously, looking at or smelling food in any way was a big no no up until now, so slowly but surely I’ll be coming back to post more Blonde Bitchin West Texas Kitchen recipes!

Here is my go-to pasta salad recipe whenever I’m going to a BBQ or even packing a picnic. It’s so yummy and kids love it too because of the string cheese surprise in there! Who puts string cheese in a pasta salad? I do 🙂

Ingredients:
1 box of pasta (spiral or penne works best)
1 cup Italian dressing (my favorite is the original Wishbone kind in the green bottle)
4 sticks of string cheese cut up into slices
1/2 bunch of green onions chopped
1/4 sweet onion finely chopped
1 cup total red and yellow cherry tomatoes chopped in half
*I also like to add whatever I have in the fridge that looks good and these are optional – chopped marinated artichoke hearts, chopped marinated green olives, sliced roasted red peppers marinated in oil
Salt and pepper to taste

1. First chop up all your ingredients and add them to a large bowl and add your Italian dressing and let that sit in the fridge while your pasta is boiling according to the instructions on the box.
IMG_1439

2. Add your cooked pasta noodles to the yummy mixture you have in your bowl and add salt and pepper all over and stir together.
IMG_1441

3. Place your pasta salad in the fridge and allow it to chill at least 1 hour prior to serving. So good!
IMG_1442

Feb19

Doritos Burger

Posted on by
Standard
Doritos Burger

Doritos Burger
Nacho Cheese Doritos + Burgers = Doritos Burgers. Let that sink in… Ok, I’ll tell you how these burgers came to be: Years ago, I was moving into my new apartment and my mom had bought everything we needed to grill burgers at the pool. However, we quickly realized all the seasonings were still packed away, so my mom said “No worries!” And took out handfuls of Doritos chips and mixed them up in the hamburger meat. We all looked at her like she was crazy, but let me tell ya, those burgers were delicious!!! So, I’ve been making my burgers with Nacho Cheese Doritos ever since!

Ingredients:
Nacho Cheese Doritos (duh)
Hamburger meat
1 T Worcestershire sauce
1-2 tsp your favorite burger seasoning

1. I put my Worcestershire, hamburger meat, and seasoning all in a bowl. Then, grab your Doritos.
image

2. Take a few handfuls and crush the chips up in your hands, then place those in the bowl.
image

3. Shape your meat into hamburger patties. image

4. Grill burgers to desired doneness. Mmm, smells good!
image

5. Oh ya, I forgot to tell you about my favorite pickles. These are amazing on a burger! image

6. Serve up your burger with your favorite toppings and serve with seasoned sweet potato fries for a yummy side!
Doritos Burger

Feb15

Chicken Casserole

Posted on by
Standard
Chicken Casserole

Chicken Casserole

Y’all know by now I love to use leftovers and turn them into another yummy meal. This saves time and money, which adds money to your wine budget. Genius, I know 🙂 This is a simple make ahead meal that freezes great too! For this I used leftover grilled chicken, but you could use a store bought rotisserie chicken if you wanted to.

Ingredients:
1 sweet onion chopped
1 garlic clove chopped
1 can cream of chicken
1 can cream of mushroom
1 cup shredded mozzarella cheese, plus extra to sprinkle on top (I love Kraft Mozzerella with a touch of Philadelphia)
1 cup shredded cheddar cheese, plus extra to sprinkle on top
2 cans diced green chiles
1 can Rotel
4 cups diced chicken
Salt, pepper, cayenne pepper, and your favorite season-all
1/2 stick of butter
Olive oil
6 corn tortillas

1. Sauté onion with butter, olive oil drizzle, salt, pepper, and cayenne pepper pinch on medium to high heat. After about 15 minutes add your chopped garlic and sauté another five minutes.
image

2. Meanwhile, tear up your corn tortillas and line the bottom of a baking dish with them.
image

3. Add your cream of mushroom, cream of chicken, chiles, Rotel, chicken, and cheese. Stir on medium to high heat until cheeses are melted and everything is thoroughly combined. It’s at this point I like to taste it and sprinkle a little season-all type seasoning on there like Tony’s or Jane’s Krazy Mixed Up Salt.
image

4. Pour mixture over tortillas.
image

5. Sprinkle as much cheese as you want over the top. Note: if you’re planning on freezing this, allow it to cool after this step and cover with plastic wrap, then a layer of foil.
image

6. Bake at 350 for 30 minutes. I like to serve mine with crushed tortilla chips, green onion, and a dollop of sour cream. Yummy!
image

Jan30

Meatloaf Sandwiches

Posted on by
Standard
Meatloaf Sandwiches

Meatloaf Sandwiches

Are you ready to taste one of the most delicious sandwiches you’ve ever had in your life? Well I hope so, because this sandwich is amazing!!! This came from meatloaf leftovers, obviously, and is now a staple whenever I make meatloaf. So get out some box wine and get ready for this cheap and delicious sammich!

Ingredients:

Meatloaf slices
1 sweet onion sliced
Butter
Olive oil
Cayenne pepper
Salt and pepper
Scoop of leftover mashed potatoes (optional)
Mayonnaise
Provolone cheese
Bread

1. Sauté onion with butter, drizzle of olive oil, salt, pepper, and cayenne 15-18 minutes on medium to high heat.
image

2. Once your onions are done, turn to low to keep warm and place a few pats of butter in another skillet to grill your bread.
image

3. Smear mayo on one slice of bread and leftover mashed potatoes on the other piece and place into skillet.
image

4. Place your sliced meatloaf onto the bread and then top with your sautéed onions and provolone cheese.
imageimage
image

5. Place other piece of bread on top and flip over after a few minutes so it cooks evenly on both sides and cheese melts completely. This is seriously one of the best things you’ll ever put in your mouth!!!
image

Jan26

Soup For A Cold Day

Posted on by
Standard
Soup For A Cold Day

Soup For A Cold Day

Y’all, I could hardly drag myself from my bed with my electric blanky into my bathroom with my personal space heater due to this crazy weather. It’s safe to say I despise the cold, and if I had it my way it would come for Christmas holidays then GO AWAY! This soup was so yummy and warmed me up long enough so I could build a fire and try to stay warm!

Ingredients:
3 boneless skinless chicken thighs
1 sweet onion chopped
1 cup frozen corn
1 cup frozen peas and carrots
1 garlic clove chopped
1 – 1 1/2 tsp your favorite season-all (I used Janie’s Crazy Mixed Up Salt)
GOYA Sazon, GOYA Adobo, and GOYA Seasoning Total Seasonings
1 box chicken broth
1/2 – 3/4 c queso (Didn’t see that comin did ya?!)
1/4 – 1/2 c half and half
1 can Rotel
1/2 c uncooked rice

1. Put your chicken thighs in your soup pot and season both sides liberally with the three GOYA seasonings. Look familiar? It should, this is the same stuff used on my grilled chicken recipe!
image

2. Once your chicken is done, pull out and set aside. Then get your husband in the kitchen and have him help cut it up. Ha! 🙂
image

3. See all those dark num nums at the bottom of the pot? Mmm, they’ll give us lots of flavor! Throw in your onions and add a little olive oil if you need to. Sauté about ten minutes and then add your garlic in, then sauté another few minutes.
image

4. Now add your frozen veggies and Rotel.
image

5. Season your veggies liberally with your favorite season-all.
image

6. Add your chopped up chicken back to the mix.
image

7. Add one box of chicken broth and bring to a boil.
image

8. Add your uncooked rice and allow to boil for a minute before turning to a simmer and putting a lid on it for 20 minutes.
image

9. Now add your queso to the soup. Oh my goodness, the cheesy goodness!!!
image

10. Now give your soup a healthy splash of half and half to balance it all out!
image

11. Your soup is done!
image

12. Serve with shredded cheese, avocado, sliced cherry tomatoes, green onion, and a dollop of sour cream! Mmmmmm!!!
image

Jan22

Chicken Parmesan

Posted on by
Standard
Chicken Parmesan

Chicken Parmesan

I’m sure most of you are used to your traditional breaded and fried Chicken Parmesan, but this is a baked version. Read: I did not say this was recipe is better for you, but we can pretend I did if that makes you feel better 🙂 As I was saying, this recipe is less mess and so much tastier than the traditional version! So crack open a red and let’s get started!

Ingredients:
1 package boneless skinless chicken thighs
1 cup REAL mayo
1/2 cup Italian breadcrumbs divided
1/2 cup shredded Parmesan cheese (Notice I said shredded, not that imitation grated stuff on the shelf)
1 cup shredded mozzarella cheese
Salt and pepper

1. In a mixing boil combine mayo, 1/4 c Italian breadcrumbs, and Parmesan cheese.
image

2. Place your chicken on a cookie sheet that’s been lined with foil and sprayed with nonstick spray. Season with salt and pepper. Then spread your mayo mixture evenly over the chicken.
image

3. Sprinkle remaining Italian breadcrumbs over the chicken.
image

4. Place chicken in a 375F oven for 40 minutes.
image

5. Pull chicken out after about 40 minutes and sprinkle mozzarella all over the chicken. Put back in the oven for another 5 minutes.
image

Serve with whole wheat angel hair pasta, marinara sauce, and cheesy garlic bread for a delicious dinner!

Jan17

Cream Cheese Chicken Enchiladas

Posted on by
Standard
Cream Cheese Chicken Enchiladas

Chicken Enchiladas With Cream Cheese Sauce

So, once again I had leftover grilled chicken and needed to do something with it, plus I had a request for a chicken enchilada recipe, so naturally I made my delicious cream cheese chicken enchiladas. Back in college, my friend Jill used to make her chicken enchiladas very similar to this recipe, and I’ve taken it and done things a little different with it. Actually, many things are different from when I was back in college, like how much I can drink and how late I can stay up, but that’s neither here nor there. I love the cream cheese sauce instead of a sour cream sauce and think these are so yummy! Also, I’ll go ahead and say I ran out of shredded cheese (in our family we call this “sprinkle cheese”) at the end, so I didn’t have nearly as much cheese on top of the enchiladas as I would’ve liked. It was a Great American Tragedy lemme tell ya, but they were still tasty 🙂

Ingredients:
2-3 cups of chicken chopped, sliced, shredded, whatever (Don’t make this part hard on you – use leftover chicken, a store bought rotisserie chicken you picked apart with your hands, or pan sear some chicken and chop it up in your kitchen)
1 1/2 cups salsa (Yes, you can use store bought salsa if you’d like. However, I’d suggest adding some chopped cilantro to it since they never have that fresh taste to them)
2 8 oz packages cream cheese
1 can Rotel
2 cans diced green chiles (I like the Hatch brand hot ones, but mild is fine too)
1/4 tsp garlic salt
Pepper to taste
1 dozen tortillas
At least 1 cup shredded cheese

1. Place your cream cheese in a pot over the stove on low heat. Don’t rush this because it burns easily. Keep stirring it around until it’s smooth and creamy like this.
-12

2. After it’s melted and creamy, add your salsa, Rotel, chiles, garlic salt, and pepper to cream cheese and stir. Taste the now pinkish mixture to see if you want to add more salsa to it or if you like it how it is. Keep on low to medium heat.
-13

3. Take one cup of the cheese sauce and pour over your chopped/sliced/shredded chicken. It will now sort of look like the most delicious chicken salad you’ve ever seen in your life! -14
-1

4. Spray a 9×11 baking dish with non-stick spray and preheat your oven to 350. Start to fill up your tortillas with about two spoonfulls each of chicken mixture.
-2

5. As you’ve heard me say before, I like corn tortillas and my husband likes flour, so I had him come in and help hold down the corn ones because they’re a little tricky sometimes.
-3

6. Pour the cheese sauce all over the enchiladas and make sure to spread it out so it covers the entire baking dish and there aren’t any “naked” tortillas.
-4-5

7. Sprinkle as much shredded cheese as you like all over the enchiladas.
-6

8. Bake in a 350F oven for 20-30 minutes or until cheese is melted and sauce is bubbly 🙂-7

Dec11

Breakfast Hash

Posted on by
Standard
Breakfast Hash

-8

What else can I say about this breakfast that doesn’t tell you it for itself after seeing this picture? It’s delicious and has no calories whatsoever! Ok, so that’s a lie, but come on, who cares once you taste this delicious concoction!

Ingredients:
3 medium red potatoes chopped
1 sweet onion chopped
A few sweet peppers chopped (optional – you can leave out or use a bell pepper if you don’t have sweet peppers)
6-8 slices of bacon chopped (I just used what I had leftover in my package of bacon. Feel free to use an entire package for this!)
1 jalapeno chopped (if you don’t like the heat, remove the stems and seeds, or just use half)
1 garlic clove chopped
2 T butter
Olive oil
Salt and pepper
1-2 fried eggs per person (this made enough for 2 of us to have large servings)
Shredded cheese and Louisiana hot sauce for garnish

1. Saute onion and peppers in butter and olive oil for about 15 minutes on medium to high heat.
-9

2. Add bacon and chopped potatoes, and saute another 5 minutes before adding chopped garlic. Season with salt and pepper.
-10

3. Fry up your eggs in a separate skillet (1-2 per person). As a good southern girl, I keep a bowl of bacon grease on hand by my stove top for occasions such as this where I need to fry an egg in bacon grease. Don’t you dare try to tell me an egg “fried” in a skillet with Pam is fried. That’s blasphemous and may God have mercy on your soul! However, should you like your eggs sunny side up, you can add them later and cook on your skillet under the broiler later if you’d like.
-11

4. Put several healthy spoonfuls of your delicious hash into a bowl and top with your friend egg. Then garnish with cheese, Louisiana hot sauce, or whatever else you like. -6
-7