Cheesy Potatoes

These are an absolute staple in our house.  There is nothing more comforting than a pile of Cheesy Potatoes am I right?  I know I am. 

I whipped these up for our friend Heather's roommate baby shower/get together this past weekend.  All of the ladies said they really enjoyed them and how can't you--they are pretty fantastic.  I will be posting a few other recipes from that get together and pictures of the fun time we had.  For now, let's get our Cheesy Potato on. 

Recipe in my Momma's handwriting...and a dog that is obsessed with me.

Start with frozen hashbrowns

Finely dice a bit of onion

Toss it into the bowl

With a can of cream of chicken soup.

Milk

Sour cream...

Melted butter..I told you this was good :)

Shredded cheddar cheese

Salt

And black pepper.

Give it a quick stir

And into a 9x13 pan it goes.  I made this the day before and popped it in the fridge just like this.  The day of the shower I put it in a 350 degree oven for about an hour stirring every so often.  These always end up taking more time than anticipated so if you start them early you will be just fine.  You can't really over cook them.

Do you see why we love them? Cheesy comfort right there, baby. 

Some day I will tell you about that quiche...probably sooner than later.

Cheesy Potatoes 

14 oz to 2 pounds frozen hash browns (every package I find is different and this is the range that works)
1/4 cup finely diced onion
1 can of cream of chicken soup (fat free, low fat, heart healthy all taste just fine in this)
1 cup of milk (skim/low fat is just fine)
1/4 cup melted butter (1/2 cup is okay but it does get kinda greasy)
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon black pepper

If you are making these potatoes the day of, preheat the oven to 350 degrees.

Combine all ingredients in a large bowl and stir until fully incorporated.

Spray a 9x13 pan with cooking spray and spread hash brown mixture into the pan.

Bake for at least an hour if you are making these the same day as the hash browns are frozen.  I typically stir everything together and put it in the fridge over night and they take about 45 minutes to cook the next day.  Start uncovered and use tin foil if it starts to get a little dry.  Stir every 20 minutes or so.

Enjoy!

Recipe from: My Momma. : )

Mini Southwestern Egg Rolls

Do you need a quick and easy appetizer for this weekend!?  Well here it is in all of it's miniature glory: Southwestern Egg Rolls.  I have been meaning to make these little guys for quite some time now.  And to be honest, I made them a while ago but since I have been having some technical issues these pictures have been just sitting in my camera.  

These little rolls are super easy and you can totally change up what you put in them.  The only time consuming thing is filling and rolling but that would go a little easier with a little help. Ahem, Mr. Schwartz where were you?! Oh ya, making the big bucks.  My bad.  

So, enjoy these and share them with your friends and family!  We have a weekend full of holiday parties and wrapping presents that (crossing my fingers) are waiting on our doorstep when I get home from work.  Eeek. Nothing like the last minute right?  

Musical Selection:  You Da One by Rihanna.  Okay, I promise I will lay off the RiRi and Nicki for a while but I just love this song.  Mr. Schwartz, your the one I think about alll daaaaaay.  

Start by shredding up some chicken.  I used a rotisserie chicken for this and mainly used the breasts. Just in time for Mr. Schwartz to grace through the door devour the remainder of the chicken and eat about 20 of these rolls.  Men.

Pour in some corn.  I used frozen corn and cooked it in the microwave for about 3 minutes just to thaw it.

Add some black beans.  I used to loathe black beans but now, we are buddies.

A whole can of green chilis. Yum.

Tons of cheese...

Green onions...

Cumin...

Chili powder

And a dash (or a 1/2 teaspoon or so like I did) of cayenne powder.

You will also need salt.

And pepper.

Stir it up...Mmm. appetizing.

Put about a kitchen spoonful-full of the mixture in a wonton wrapper.

Fold up the bottom corner.

tuck in the side corners

And take a blurry picture of it all rolled up.  Omg. this is horrible. I'm sorry, you don't deserve that.

But, you do deserve these!  Line them up on parchment paper on a baking sheet. Pop them out of the oven and....

Serve with your mother-in-law's famous salsa.  Wait, your mother-in-law doesn't have famous salsa?  Come on over! : )

Molten cheesy, spicy, goodness, baby! 

Mini Southwestern Egg Rolls

2 chicken breasts cooked and shredded (I use rotisserie chicken)

1 1/2 cups cooked corn (I use frozen and heat for about 3 minutes on high)

1 cup black beans

1/2 cup or one small can of green chilies

2 cups cheddar cheese (or you could use pepper jack for more heat)

4 green onions, green and white parts chopped

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

40 wonton wrappers

Mix chicken, corn, black beans, green chillies, cheese, green onions, cumin, chili powder, cayenne pepper, salt and pepper together.  

Spoon about a kitchen teaspoon full of mixture into the middle of a wonton wrapper.  Place the wonton so it is positioned like a diamond.  Fold up the bottom point to the middle.  Fold in the side points and roll so the filling is contained.  Place on a parchment paper lined baking sheet.

Bake at 375 for about 25 minutes or until they turn brownish and crispy. 

Serve with salsa and sour cream

Enjoy!!!

Recipe from: Mrs. Schwartz 

Country Club Melt, Redone.

Have you ever had a Country Club Melt at Perkins?  Have you ever heard of Perkins!?  If you answer these questions with a big n.o. I'm sorry to hear that.  But, this might help.  The Country Club Melt consists of melty American cheese, bacon that is sometimes crispy, tomatoes (not for me) and turkey.  Seriously out of control good.  This is a sandwich that we would crave after the bar.  With a side of sweet honey mustard and cool ranch it is quite unstoppable.  

I thought I would put my own spin on the classic and make it at home.  So easy...and awesome since I have a panini press--thanks sis (Jenna).  This sandwich is out of control good and you really don't need a panini press but it really does help.  

Mr. Schwartz wasn't around to experience this one and I know he is going to be a sad pup when he finds out...so let's keep this between us, shall we?  Thanks, I appreciate your help. 

Give this a shot for a quick and easy weeknight dinner.  

Musical Selection: Keep Me In Mind by: Zac Brown Band.  I just love how chill his music is. 

Okay, I know  you are thinking this looks weird....bacon on a cooling rack, what the heeeck.  But it was awesome....I hate frying bacon in a pan.  Getting spattered with bacon grease is not my kind of fun.  So, I googled how to bake it and it couldn't be easier.  Line a baking sheet (use a jelly roll pan actually so the grease doesn't get outta hand and get everywhere) then place a cooling rack on the tin foil, then the bacon on that.  Set your oven to 400 degrees and put the bacon in.  Do not preheat the oven.  Let this bake away for about 17 minutes.  I like really crispy bacon so I did mine for about 22 minutes give or take.  Just keep checking it.

While my bacon was in the oven I grilled some chicken in our grill pan.  Seriously love grill pans, it cooks things so much quicker and makes for a really flat chicken breast.  I did pound mine out ahead of time and I would suggest doing the same, but whatever floats your boat.

I made sure to season the heck out of it with salt and pepper.  I like tasty chicken not bland chicken.

22 minutes later and this bacon is ready to go.  Check it out, so easy and they are nice and flat!!! LOVE this.

Now it is time for assembly.  Take your cheese and place it on both sides of the bread.  Lotta cheese going on in this sandy.  Then place the bacon on top of that.  Oh and I used French bread for this...but use whatever you have on hand. A bulkier bread usually stands up better to the panini press though since it will be smooshed.

Place the chicken on top of one side...

Give a little squirt of ranch and put the two sides together.

Give it a good press in the panini maker.  If you don't have one make it like a grilled cheese in a frying pan.  Also, I don't use butter or oil in my panini press.  I know it makes for a really pretty golden color but A I don't like scrubbing grease off of the grill and I have enough calories/fat in this bad boy.  Cheese, bacon, ranch.  Yeah, I'm good.

Okay, so you might be wondering what the heck is up with the lighting in this picture.  Well, here is a little insight to my blogging.  If I'm not posting things from the weekend, I rush home, throw my purse down and get right to making dinner especially this time of year when I have about 30 minutes of natural  light until the sun goes down.  Yesterday I knew I wanted to blog about my sandwich but it was rainy and super dark out.  As soon as I put this baby into the press, the sun came out and I caught a glimpse of this pretty rainbow out of my kitchen window.  Hence the looking through the screen.  Anyway, the last two pictures of the finish product were lucky enough to be shot in natural light.  Moving on....

Open up your press and this is what you will find.  Hello melty beauty.

Hack it in half and just admire...

And again. I did have full intention of taking more pictures...you know the kind that have a bite taken out of the side to show the gooey goodness?  Well, I put my camera down to take a bite....just for the picture you know.  I took the bite. And another, and another, and then I finished it all.  If you really want to see what it likes with a bite of out it, you will have to make your own.  

Happy Tuesday.  

Country Club Melt, Redone

2 slices of French bread (or whatever you have on hand) 

4 slices of bacon, cooked

2 slices of American cheese

1 grilled chicken breast

Drizzle of ranch

Place cheese on both sides of the bread.  Layer with bacon on each side.  Place grilled chicken on one side, drizzle ranch on the other.  Put the two sides together and put into a preheated panini press or into a frying pan to make like a grilled cheese.  Cook until cheese is melted and the bread is crispy. 

Enjoy!!!

Recipe by: Mrs. Schwartz