Tuesday, April 29, 2014

Grilled Chicken & Broccoli Penne Alfredo


       Good morning, friends!  Today I am sharing one of my hubby's favorite meals!  Grilled Chicken & Broccoli Penne Alfredo!  This Alfredo sauce is OUT OF THIS WORLD GOOD!  The secret is: THERE IS NO GARLIC!?!?!?!  Can you even imagine a world where I LEAVE OUT THE GARLIC???  Hear me out!  The minced shallot in this recipe kicks this up a notch!  It adds a depth of flavor that Alfredo sauce made with garlic just can't accomplish!  Years ago, I tried all kinds of Alfredo sauce recipes (which of course, included garlic) and I never could get it QUITE right.  I finally tried an Emeril Lagasse Alfredo sauce recipe that used a  minced shallot instead, and never made it a different way again!  
       This recipe is super easy to throw together, especially if using leftover grilled chicken!  We serve it with a Salad with Creamy Roasted Garlic Dressing and some Ranch Garlic Bread! <---See!  We still get our garlic fix ;-)

Grilled Chicken & Broccoli Alfredo
Ingredients
6 Tbsp unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup grated parmesan, (the kind in the green can)
1/2 tsp salt
1/4 tsp black pepper
parsley for garnish
12 oz, penne pasta
1 head of broccoli, cut into florets
marinated & grilled Chicken Breast, sliced (We use this marinade)
Directions
Cook the penne in a pot of boiling, salted water until al dente, when there is 4 minutes left for the pasta to cook, add the broccoli florets to the boiling pasta water.  Drain in a colander but reserve 1/4 cup of the pasta water.  While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat.  Add shallots and saute until tender.  Add heavy cream and bring to a boil.  Reduce heat to medium and continue cooking, stirring often, until sauce has reduced slightly, about 5 minutes.  Remove from the heat and add the parmesan cheese, salt, pepper and the reserved cooking liquid, stir.  Toss the pasta and broccoli in the sauce.  Plate the pasta and broccoli and top with the sliced chicken breast.  ENJOY!



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<3 Aunt Bee


Monday, April 28, 2014

Preacher's Macaroni Casserole

   

       Good morning! This weekend was QUITE an exciting one for Aunt Bee's Recipes!  On Saturday, my very good friend, Kecia, from Kecia's Flavor Breakthrough, and I hosted a Spring Grillin' Party!!!! 


       The turnout was AMAZING!!!  It got me SO excited for Spring and Summer foods!!!! Then, early Sunday morning, Aunt Bee's Recipes hit a HUGE MILESTONE:

10,000 facebook fans!!!  I still can't believe how much this little blog has grown in 7 months!!!!  To head over to Aunt Bee's Recipes on facebook and see what all the fuss is about, click here -->> www.facebook.com/AuntBeesRecipes and give me a 'like'!  It sure would make my day!!!!

So, after a busy 'bloggy' weekend, I was more than ready to 'unplug' and enjoy a family day on Sunday!  We spent the day outside except for during a couple of rain showers where I caught up on chores :-)

       The recipe I am sharing today, is a very delicious and time saving, FRUGAL family favorite!  Every time I make it, Uncle Bee says, 'You need to make this more often!'   Not only is it delicious, but it is one I make using a 'make one freeze one method.'  While you could certainly bake the recipe in a 13x9 pan and feed 8 people, for our family of 4,  I split the casserole up into 2 (9x9) pans, then bake one as normal, and freeze the other one for a busy night!  The trick to freezing noodles, or really for me, cooking any kind of noodles that are then going to be placed in the oven, is to under cook the noodles by 2 minutes.  There is no need to boil your noodles all the way when you are just going to continue baking them for 20 minutes or more.  The noodles will become mushy and noone likes mushy noodles!  The second trick is to never top a casserole with cheese before you freeze it.  If you do, when you cook it, the cheese will burn before the inside of the casserole has a chance to heat all the way through.  I tell you these things from experience LOL ;-)

Preacher's Macaroni Casserole
Ingredients
1 lb ground beef
2 celery stalks, finely diced
2 large onions, finely diced
1 can cream of mushroom soup
1 can tomato soup
1 1/4 cup water
1 tsp chili powder
1/2 tsp lawry's seasoning salt
1/2 tsp garlic powder
8 oz macaroni noodles, cooked until al dente and drained
Shredded cheese (we like a combination of sharp cheddar and mozzarella)
Directions
Brown the ground beef with the finely diced onions and celery, drain.  Add the cream of mushroom, tomato soup, water, chili powder, lawry's, garlic powder and cook over low heat for 20 minutes, stirring occasionally.  While the sauce is simmering, boil the noodles, until 2 minute less than the lowest cook time on the box, remember you will bake this dish and the noodles will continue cooking.  After the sauce has cooked for 20 minutes and  you have drained the noodles, combine everything in a pam sprayed 13x9 pan and bake for 10 minutes at 350 degrees.  Remove from oven and stir, sprinkle with cheese and put back in oven for 10 more minutes, or until cheese is melting and casserole is bubbly.
To make one, freeze one: Split the casserole into 2 (9x9) pans and bake one the same way as the instructions above, the other, cover and allow to cool completely, then place it in the freezer.  Do not cover it with cheese yet.  When you are ready to bake it:  The night before remove the casserole from the freezer and put it in the refrigerator to thaw over night.  The next day, bake the casserole, covered, for 20 minutes.  Remove cover and stir, top with shredded cheese and bake for 10 more minutes, or until cheese is melted and bubbly.

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<3 Aunt Bee






Friday, April 25, 2014

Sour Cream Noodle Bake


       Good morning!  Today I am sharing one of our family's favorite recipes that not only tastes AMAZING, but is a great one to prep ahead of time as well! Everything about this dish screams classic comfort food!  Trust me, KIDS.  WILL. GOBBLE.  THIS.  UP.  When I serve a heartier main dish like this, I like to serve it with 2 veggies: a cooked one, such as these green beans, peas, or brussels sprouts and a fresh one, such as carrots, cucumbers or sliced tomatoes.   

Sour Cream Noodle Bake
Ingredients
1 lb ground beef
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
8 oz tomato sauce
1 cup cottage cheese (for the love of all that is Holy, use the real, full fat stuff)
1 cup sour cream (again, don't sub this for lite)
8 oz egg noodles
freshly shredded cheese (We like a combination of freshly shredded sharp cheddar and freshly shredded mozzarella)
Directions
       Brown and drain ground beef.  Add beef back to the pan over low heat and stir in minced garlic, salt, pepper, Italian seasoning and tomato sauce.  Simmer for 5 minute and remove from heat.  Meanwhile, boil egg noodles for 2 minutes less than the lowest time on the package directions.  (They WILL continue cooking in the oven.  No one likes an overcooked noodle!) Drain noodles and combine them with the cottage cheese and sour cream.    
        Spray a 9x9 baking dish with cooking spray and put the noodle mixture in the bottom.  Top with reserved meat sauce.  Cover with cheese and bake for 20 minutes or until bubble and cheese is melted. You can broil the top for a minute or 2 if you want the cheese to brown. Remove from oven and serve!  




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<3 Aunt Bee


Wednesday, April 23, 2014

Brussels Sprouts with Bacon & Apple Cider Vinegar


        So my daughter and I finished off over half of these Brussels Sprouts standing up by the stove eating them out of the pan.  My 4 year old is the pickiest child on the planet and he scarfed these down faster than you can say, 'chicken nugget!'  They were absolutely DELICIOUS and I KNEW right away, that these will be made and enjoyed weekly! It is a KEEPER!!!!  <3

Brussels Sprouts with Bacon & Apple Cider Vinegar
Ingredients
2 lbs frozen brussels sprouts, thawed enough to slice in half
1/2 lb of bacon, sliced raw
1 to 2 Tbsp apple cider vinegar (We use 2 Tbsp, but others may like less)
1/2 tsp Salt
1/4 tsp black pepper
Directions
Slice brussels sprouts in half from top through core.  Add the brussels sprouts to a pot of boiling, salted water.  Allow to boil for 4 minutes.  (no more!)  Drain and rinse under cold water to stop the cooking process.  Meanwhile, brown the chopped bacon extra crispy in a large skillet.  Remove bacon from pan with a slotted spoon and leave drippings in pan.  Make sure the pan is over medium high heat and add in the brussels sprouts.  Brown them for 10 minutes, only turning a couple of times.  You want them to brown some and not break up TOO much.  Brown food is good!  After the brussels sprouts are crispy around the edges and brown enough for your liking, add the apple cider vinegar, salt and pepper.  Sprinkle with cooked bacon and serve!  <3


Other side dishes you may like: 


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


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<3 Aunt Bee


Monday, April 21, 2014

Easy Chicken Pot Pie


       This chicken pot pie has a place firmly on our family's all time favorite comfort food recipes.  I got the idea for the bisquick topping for the crust from a Paula Deen recipe and never looked back!  This can be on the table in less than an hour (even faster if using leftover chicken!) and it tastes like you were slaving away all day.  I just know y'all will love it!  <3
Easy Chicken Pot Pie
Ingredients
2 cups chopped, cooked chicken breast (I used leftover chicken from this recipe)
1 TBSP butter
1 onion, diced
2 carrots, peeled and diced small
1/2 cup frozen peas
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp lawry's seasoning salt
1/4 tsp black pepper
1 1/2 cups bisquick
1 cup whole milk
1/2 stick (1/4 cup) melted butter
Directions
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat.  Add in frozen peas, chicken, cream of chicken, chicken broth, lawrys and black pepper.  Mix well and pour into a buttered 9 inch pie pan.  Stir together the bisquick and milk and pour over the casserole.  Drizzle melted butter over the top and bake for 30 - 35 minutes. 



Click here for our most popular casserole recipes!  

I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee


Sunday, April 20, 2014

Happy Easter + 3 ways to use up that leftover ham!!!


       Happy Easter to all my beautiful friends, family and readers who celebrate!  I am typing this post up a few days in advance because I know Easter evening I will be up playing Easter Bunny :-)  I don't have a new recipe to share with y'all today, just a compilation of our absolute FAVORITE leftover ham recipes, because I know many of us will be having ham for Easter :-)  I hope y'all enjoy these!  <3 Aunt Bee :-)










Saturday, April 19, 2014

Southern Pecan Chicken Salad


       So I have officially crossed over to the dark side.  I am one of  'those' people now.  I eat pecans in my chicken salad and there is no going back.  My mom's chicken salad was already pretty much a religious experience.  With the pecans.... it is almost TOO good!  It is good on top of a salad with tomatoes, extra pecans, and some buttermilk ranch.   It is good between 2 slices of toasted sourdough bread.  It is good in a croissant.  It is good with crackers.  It is JUST DARN GOOD!  Give it a try!!!   
*I will not ever however become one of THOSE people who put grapes in chicken salad.  BLECH!

Southern Pecan Chicken Salad
Ingredients
2 cups cooked and shredded chicken (I like to use a combo of white and dark meat)
1 stalk celery (very finely diced)
1 onion finely chopped (half kept raw and half to sauté with the celery)
1 TBSP butter
3 hard boiled eggs, finely chopped
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 TBSP lemon juice
1 TBSP brown sugar
1/2 cup chopped pecans (or more!)
salt and pepper to taste
Directions
I like to use leftover roasted chicken or in a pinch, a store bought rotisserie. Hard boil the eggs, allow to cool. Sauté the celery with half the onion for 5 minutes over medium heat, let cool. Combine shredded chicken with the cooled onion and celery mixture, the raw onion, the chopped hard boiled egg whites, pickle relish, mayonnaise, lemon juice, brown sugar, pecans, and salt and pepper to taste. Refrigerate for 8 hours or overnight. Enjoy!


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


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<3 Aunt Bee



       


Friday, April 18, 2014

Stuffed Bell Peppers

       

This is one of our very favorite make ahead meals!  You can prep it in the morning or even a day or 2 before and just pop it in the oven 40 minutes before dinner time!  It also happens to be just about the tastiest thing I have ever put in my mouth!!!!   



Stuffed Bell Peppers 
Ingredients
4 Bell Peppers 
1 lb ground beef
1 small onion, finely diced
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tsp Tony Chachere's creole seasoning 
1 egg
1/3 cup quick cooking oats
1 TBSP worcestershire
15 oz can tomato sauce (divided)
shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)
Directions
Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes.  Drain.  In a skillet, brown the hamburger with the onion, drain.  In a large bowl, add in the meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, worcestershire.  Mix half the tomato sauce with the egg to temper it.  Then add the egg and tomato sauce mixture to the meat mixture.  Mix thoroughly.  Lay the bell pepper halves side by side in a casserole dish.  Spoon the meat mixture inside.  Top with the remaining tomato sauce and bake at 350 degrees for 30 minutes.  Top with cheese and bake for 5 minutes more.    





       


Thursday, April 17, 2014

Grilled Chicken Fajita Marinade



       Good morning!  Last night we had one of our favorite spring time meals!  Marinated Grilled Chicken Fajitas with ALL THE FIXINS!  This is one of my sister's marinades and once we tried it, we have never used a different one for fajitas.  It works well on Chicken or Steak and it is TO-DIE-FOR delicious!

Grilled Chicken Fajita Marinade
Ingredients
Juice and zest of 1 orange
Juice and zest of 1 lime
3 TBSP soy sauce
3 TBSP worcestershire sauce
2 TBSP dijon mustard
2 TBSP white vinegar
2 TBSP brown sugar
6 cloves garlic, crushed or 2 TBSP minced garlic from a jar
1 packet taco seasoning (like the kind for beef tacos)
handful of fresh cilantro
1/2 cup oil
6 - 8 Chicken breast or 2 lbs Flank Steak or Top Sirloin

*if using a gas grill or an indoor grill, I add a TBSP of hickory flavored liquid smoke, not necessary for a charcoal grill
Directions
For Chicken:The night before:
I like to slice the chicken breast in half so its thinner and easier to grill and gets more of the marinade flavor. Mix up the remaining ingredients and pour the marinade over the chicken and let it marinade overnight.
Then grill the next day and enjoy!
For Top Sirloin or Flank Steak:
I marinade my Top Sirloin or Flank Steak the day of.  For 6 - 8 hours.  Grill, Slice against the grain and enjoy :-)
Serve with ALL the TRIMMINGS 

 


Check out these 20+ family favorite chicken recipes here!


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


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<3 Aunt Bee



       











Wednesday, April 16, 2014

Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

      Happy Wednesday!  Yesterday was such an incredible day!  First of all it was my moms birthday, HAPPY BIRTHDAY MAMA!!!!  Second of all, my 'baby brother' and his gorgeous wife found out they are expecting a girl!!!  

It's a girl!!!!!!

Seriously, have you ever seen such a gorgeous couple?

My new niece, Charlea Hope Jones will be here in September!  She is going to be beautiful and sweet just like her mommy!  Her daddy doesn't stand a chance!  <3

Bacon & Egg Fried Rice

       Yesterday, I shared my {Slow Cooker} Bourbon Pulled Chicken and promised you the recipe for the fried rice we served it over!  Yes, it has bacon & eggs in it, but that doesn't mean it is a breakfast food!  Notice I didn't say you COULDN'T eat it for breakfast!  ( I love dinner leftovers for breakfast)  Give it a try!

Bacon & Egg Fried Rice (Adapted Recipe Source)
Ingredients
8 slices Bacon, chopped and fried, grease reserved
4 eggs
3 TBSP veg oil
1 large onion, finely diced
1 carrot, finely diced
4 cloves of garlic, finely minced 
4 cups, very cold cooked rice (I make mine the day before or morning of and stick it in the fridge)
4 TBSP reduced sodium soy sauce (or more to taste)
1 tsp Sesame oil ( DO NOT LEAVE THIS OUT )
1 teaspoon white pepper
1/2 cup frozen peas 
2 green onions, chopped
Directions
Chop raw bacon into small pieces.  Fry in a large skillet or wok.  Remove bacon from skillet and reserve 2 TBSP bacon grease in skillet over medium heat.   Crack and scramble the eggs in a bowl.  Add eggs to the pan and leave flat for about 2 minutes, or until cooked through.  You don't want to mess with them.  After they have cooked for 2 minutes, I flip over one time to brown the other side slightly.  Yes, it gets a little messy.  Remove egg from pan, set aside.  Heat oil in same skillet.  Add the carrots and onions and saute for about 4 minutes, stirring every minute.  Then add the chopped garlic.  Stirring constantly for 1-2 more minutes.  Add in the cold rice, soy sauce, sesame oil, white pepper, and frozen peas, stir-fry tossing for about 5 minutes.  Stir in fried egg and green onion.  Top with reserved bacon.  ENJOY!!!

Looking for more?  Here is a list of our favorite Chinese recipes!








More Chinese 'Take Out-Fake Out' here!


I have been a 'Busy Bee'!  Are you following me on social media?  I would love to connect with you!  


I love to hear from you!  Email me at AuntBeesRecipes@gmail.com

<3 Aunt Bee