Popcorn Chicken Bowls

Posted on January 17, 2019 by Christine Titus

It looks like a hot mess doesn’t it? That’s ok though, because it really is the ultimate comfort food. It’s just like KFC, but cheaper, and better, and just as convenient. This Popcorn Chicken Bowl is the perfect way to use up leftovers. Leftover corn, leftover gravy, leftover mashed potatoes. Or, you can just make your own if you don’t have any leftovers. OR, a big or here, you can use convenience products. It’s totally up to you! I’ve done both things.

Lets talk about gravy. Is it just me, or does gravy make everything better? What is comfort food without gravy? I don’t even want to think about that. So, for this recipe, you can use whatever gravy you want. Beef, chicken or turkey all work well. Whatever leftover gravy you have is fine. If you don’t have any leftover gravy, that’s fine too! I’ve been known to grab a jar of Heinz gravy to use in this. There’s no shame! I’ve also used McCormick gravy mixes to make gravy. My favorite though, is to whip up my Make-Ahead Turkey Gravy. It’s fast and delicious! Moral of the story here, use what works for you and your family.

I hope you and your family enjoy this super simple bowl of comfort known as Popcorn Chicken Bowls as much as my family and I do.

Looking for more comfort food? Try these next:


Print Recipe
 Popcorn Chicken Bowls Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Cook popcorn chicken in the oven as directed on the package.
  2. Add mashed potatoes evenly to 4 bowls. Then layer corn and then popcorn chicken.
  3. Pour gravy over the top and enjoy!
Recipe Notes

All measurements are approximate. You can always add more or less of the ingredients to your liking.

*This is a great way to use up leftover mashed potatoes. If you don't have any and don't feel like making them just for this, you can always get some at the deli counter in your local grocery store. Or, I've also used Bob Evans Original Mashed Potatoes which I find in near meat department of my local grocery store.

**I've used drained canned corn in this recipe, as well as frozen corn. Either one works just fine. Just heat according to directions.

***You can certainly use homemade gravy, especially if you have leftovers. Choose whatever flavor gravy you want or have leftover. I like to use my Make-Ahead Turkey Gravy in this recipe, but in a pinch I have been known to use Heinz gravy and sometimes a McCormick gravy mix.

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Oven Baked Grilled Cheese Sandwiches with Garlic Butter

Posted on January 7, 2019 by Christine Titus

Here we are friends, in January. A brand new year, and all of those big dinners and gatherings are over, at least for a little while. It’s the perfect time to serve up something simple, yet comforting. What is more simple than a grilled cheese sandwich? To be honest, I’ve never met anyone who didn’t like a good grilled cheese. It’s a true classic, truly comforting, and oh so delicious! Let me share my take on a grilled cheese sandwich with you.

How to make Oven Baked Grilled Cheese Sandwiches with Garlic Butter

First, you want to start by making the garlic butter. All it is is softened butter, garlic powder and dried parsley. I just let my butter sit on the counter when I get up in the morning, and by the time I’m ready to use it in the evening, it’s perfectly soft. Just mix those three ingredients together and set it aside. Now it’s time to assemble sandwiches.

Line your baking sheet with aluminum foil. This makes clean up a breeze! Then spread the butter mixture one side of a slice of your favorite bread. I really like Pepperidge Farm sourdough bread for this, but feel free to use whatever you like best. Lay your bread butter side down on the baking sheet. Top bread with two slices of Pepper Jack cheese.

Then top your Pepper Jack with two slices of cheddar cheese. I used a sharp cheddar cheese, but you don’t have to. In fact, use whatever cheese combo you like. I just happen to love these two together for this sandwich.

Now top your sandwich with the other slice of bread, and spread the butter mixture over the top. They are now ready for the oven. Pop those babies in a 425° F. oven and bake them for 6 minutes. Carefully flip sandwiches over and bake another 3-4 minutes or until they are toasted and golden to your liking.

These Oven Baked Grilled Cheese Sandwiches with Garlic Butter come out so incredibly cheesy and delicious. A definite must try!

Look at the beautiful gooeyness of that cheese. Yes, I said gooeyness. Not sure if that’s a word, but pay no attention to that! The cheese is the only thing that matters here.

What goes best with a grilled cheese sandwich? Tomato soup of course! That’s a combo made in heaven! When I served these, I served it with The Best Tomato Soup Ever recipe which I found on the Taste of Home website, and I can tell you, it really is the best tomato soup I’ve ever made so far. Love it. So don’t miss that, and don’t miss these sandwiches! Yum!

Print Recipe
 Oven Baked Grilled Cheese Sandwiches with Garlic Butter Yum
Recipe by Christine Titus
Course Sandwiches
Cuisine American
Servings
servings
Ingredients
Course Sandwiches
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425° F.
  2. In a small bowl, combine softened butter, garlic powder and parsley. Mix to combine thoroughly.
  3. Butter one side of each slice of bread with the garlic butter mixture.
  4. Lay six slices of bread, butter side down, on a baking sheet. Layer one piece of Pepper Jack cheese, and one peace of cheddar cheese on each of the 6 slices of bread, top with remaining 6 slices of bread, butter side up.
  5. Bake for 6 minutes, then carefully flip sandwiches, and bake another 3-4 minutes, or to desired doneness.
  6. Serve and enjoy!
Recipe Notes

Use any type of bread and combo of cheese you wish. You choose your favorites.

Be sure to watch your sandwiches, and feel free to bake them to your liking. Some like their sandwiches more brown than others. It's totally up to personal preference.

This is excellent served with your favorite tomato soup.

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Andouille Sausage Stew

Posted on December 9, 2018 by Christine Titus

I have become a comfort food junkie these past few weeks. Who doesn’t love comfort food? Especially when you look out your window, and you see this….

Yea, it’s a bit cold outside. Some people would hate this white stuff, but personally, I love it! I think it’s beautiful and I am always looking forward to snow. However, it makes me crave warm, delicious, comforting food. The only “bad” thing about comfort food is that it’s usually loaded with fat.

For those of you who don’t know already, I do follow Weight Watchers. No, I’m not being paid to say that. By the way, I don’t get paid to say anything on here. This is just strictly truth and my own opinions. Anyway, where was I? Ah yes, comfort food loaded with fat. That’s why I’m incredibly excited to share this recipe with you. Most of my recipes on here are not for the typical waistline watcher. All within moderation is my motto, but this stew, gobble it up! It’s not only healthy (5 freestyle points a serving) but it’s delicious and comforting. Especially on days like the photo above!

Dump in the slow cooker, let it go all day. Then curl up in your favorite blanket in front of a toasty fire, and enjoy this family pleasing meal. Or, sit at the table like civilized folks. Either way it’s amazing! Enjoy!



Print Recipe
 Andouille Sausage Stew Yum
Recipe by Christine Titus
Course Main Dish, Slow Cooker, Stews & Chili
Cuisine American
Servings
servings
Ingredients
Course Main Dish, Slow Cooker, Stews & Chili
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in a 4 or 5 quart slow cooker. Cover and cook on low for 8 hours or until lentils are tender.
Recipe Notes

For the sausage in this recipe, I used Johnsonville New Orleans Andouille Recipe Smoked Sausage. You can find them next to the other fully cooked smoked sausage, or bratwurst in the refrigerator section of your grocery store. I found mine at Walmart. In my opinion, their Andouille style sausage has the best flavor for this stew, and is more of a mild to medium on the spicy level.

Like things with more heat? Feel free to use a more spicy sausage if you like more heat, or add some cayenne pepper or crushed red pepper to the stew. I kept things at a mild/medium.

Adapted from Taste of Home.

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Incredible Swedish Meatballs

Posted on December 2, 2018 by Christine Titus

 

 

When I say “incredible”, I really mean INCREDIBLE! It’s incredibly easy, incredibly pleasy, and incredibly yummy! My kids, The Hubs, and myself loved this dish. It doesn’t call for any odd ingredients. No fuss no muss here! It’s all basic ingredients that just come together to deliver this incredibly comforting meal.

 

Serve it up with your favorite steamed veggies like broccoli, or perhaps a green side salad. Or, just serve it by itself! It’s filling enough on it’s own for sure. I could go on and on and on about this super simple, and super Incredible Swedish Meatball recipe, like how incredibly creamy it is, and how it reheats incredible well for leftovers, but I want to waste no more of your time. You have got to get busy making this for your family! I hope you all enjoy!



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Incredible Swedish Meatballs
Yum

Recipe by Christine Titus

Course Main Dish
Cuisine American

Servings
servings


Ingredients

Course Main Dish
Cuisine American

Servings
servings


Ingredients


Instructions
  1. In a large pot, bring lightly salted water to a boil. Add egg noodles and cook per package directions.

  2. Meanwhile, in a dutch oven, combine soup, beef broth, onion soup mix and pepper. Whisk to combine.

  3. Heat on medium-high heat just to a boil. Add meatballs and mix to combine. Lower heat to medium to medium-low. Cover and let simmer for 25 minutes, stirring occasionally. When the 25 minutes is up and the meatballs are heated through, mix in the sour cream.

  4. Drain pasta, and add to meatball mixture. Stir to combine.

  5. Serve & enjoy!


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Make-Ahead Turkey Gravy

Posted on November 15, 2018 by Christine Titus

Some would say that I’m almost too late to be posting a turkey gravy recipe, but I say, never too late! You know, there are more things you can do with turkey gravy, even if you’re not making a big ol’ turkey. In fact, I have a recipe for just such a thing that’s coming later, in another post, but for right now, it’s gravy time!

Some folks like to grill their bird, some like to fry them. Whatever the case, sometimes you just don’t have enough drippings to make a gravy. Instead of freaking out, there is a way you can make it without the drippings. And it’s easy. Oh yea, and you can make it ahead, which takes a lot of stress off of doing it at the last minute when everything is done (except the gravy) and your kids are in the background, “is it ready yet?!” or “Mommy!!! We’re DYING!!!” Is that just my kids? Can’t be!

I love anything you can make ahead of time, for any occasion. That include a busy weekday. Lots of sports at school going on, and other after school activities. It’s nice to save some time. Anyway, here’s why it’s best to make this ahead of time. Even if it’s just a couple hours ahead of time. If you notice in this picture, it looks a little thin. It’s not terribly thin, and is totally cool if you serve it right away. However, after this has had a chance to sit in the fridge for an hour or so, or overnight (you can even keep this in the fridge for up to 2 days), the flavors really come together, and the gravy turns out thicker after reheating.  Enough of me blabbering on and on, lets get to it!


Print Recipe
 Make-Ahead Turkey Gravy Yum
Recipe by Christine Titus
Course Gravy and Condiments
Cuisine American
Servings
cups
Ingredients
Course Gravy and Condiments
Cuisine American
Servings
cups
Ingredients
Instructions
  1. Melt butter in a medium sauce pan over medium-low heat. Add shallots and cook until tender. About 3-4 minutes. Whisk in flour and cook about another 2-3 minutes, until smooth and flour taste has cooked out, whisking constantly.
  2. Slowly pour in turkey stock, while whisking constantly. Continue cooking until gravy thickens, about 10 minutes.
  3. Season with salt, pepper, thyme, garlic powder and poultry seasoning. Taste and adjust seasonings to your liking.
  4. You can serve this immediately, or you can store covered in the refrigerator for up to 2 days.
Recipe Notes

I highly recommend making this gravy in advance even if it's just a couple of hours in advance. This allows the flavors a chance to mingle with the gravy, making it absolutely delicious! This gravy will thicken a bit after it sits. If it is too thick for your liking, just add a little turkey stock to thin it out to your desired thickness. Adapted from 12tomatoes.com

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Slow-Cooker Beef Stew

Posted on November 9, 2018 by Christine Titus

Baby, it’s cold outside! Well, it’s getting there anyway, and the stores are all playing Christmas music now and it’s stuck in my head. Hence the opening line to this post. LOL I can’t help it! It just gets stuck in there! Especially when it really is getting cold outside. The weather folks keep talking about snow already. Which is actually exciting for me. Still. It brings out the little school kid in me. I see a flake of snow and I am out of my mind with excitement! I love the snow, but seriously it is just a smidge early for that. We might be in for a long cold winter!

Do not fear my fellow frozen friends, for I have exactly what you need! This Slow-Cooker Beef Stew. It is delicious, it is easy, it is going to warm you inside and out and you will feel all cozy inside.

Trust me, it tastes a lot better than my pictures came out. Hey look, I’m not going to pretend. I’m a cook not a photographer, although I try. Whatever, lets just get to it shall we? Now, I said this recipe is easy. I didn’t say it was lazy. In the beginning, I do coat the beef with flour and I do brown it on the outside. This gives the stew so much more flavor. However, You can skip that part if you want to, but I highly recommend doing it for the sake of yumminess.

I also deglaze my pan with red wine. I use a Cabernet Sauvignon for this. You might check out my post on cooking with wine. I do realize that a lot of folks use non-stick skillets that are coated with Teflon, and therefore, there is nothing to deglaze in that pan. Don’t freak out! If this is the case, just dump the wine into the slow cooker and don’t even give it another thought. However, if you got browned bits to scrape up, you’ll want to deglaze and get all that deliciousness in your stew. All of this sounds like a lot of work, but honestly, it only takes a few minutes. You’re only talking about 10-15 minutes of prep and then the slow cooker does the rest for you, and you’re left with a super delicious stew when it’s time for dinner. Oh, don’t forget some crusty bread for dipping!

 

Print Recipe
 Slow-Cooker Beef Stew Yum
Recipe by Christine Titus
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Add beef to a gallon sized zip top bag, and then pour in flour. Zip bag closed, and shake to coat beef.
  2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Brown the meat, in batches if necessary. You can add more oil if you feel it's needed. Once browned, transfer to a 6 quart slow cooker. The meat does not need to be cooked through, you just want to brown it on the outside.
  3. Add the remaining 2 tbsp of olive oil to the skillet. Add onions, garlic and celery and saute over medium-high heat until vegetables are tender, about 5-8 minutes. Stir in tomato paste and coat the vegetables. Transfer to the slow cooker.
  4. Pour wine into the skillet and scrape up any browned bits. You're not trying to reduce the wine, you're just deglazing the pan and getting up any tasty bits that may have been left. Pour this into the slow cooker.
  5. Add potatoes, carrots, broth, salt, pepper, thyme and bay leaf to slow cooker, and stir to combine.
  6. Cover and cook on low heat for 7-8 hours, or on high for 4-5 hours. Stir in green beans 1 hour before the time is up.
  7. Serve with your favorite crusty bread, and enjoy!
Recipe Notes

You know your slow cooker better than anyone! Some run hot, some run not as hot. The times for cooking listed here, or approximate since not all slow cookers are created equal. Please take the cooking time as a guideline.

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Caramel Apple Martini

Posted on November 5, 2018 by Christine Titus

It feels like Fall is moving way too fast. It’s like it just started, and now it feels like it’s almost over. Around these parts where I live, they’re already discussing the possibility of snow this week! Honestly, I’ll be surprised if we see a single flake, but just the fact that there’s a slight chance already is insane! I have so many recipes on my docket that I have written, just not tried yet! I need to get those tried and perfected so I can share them all with you folks! Right now though, I have a special treat to share. This Caramel Apple Martini!

Isn’t she gorgeous?! I know, I know, I have made a few martinis. I just love this kind of cocktail. Martinis are super easy to shake up, they’re easy to dress up and make pretty, and you only really need 1 drink to get the party started! What’s not to love?! And like my other Martini recipes like my Pumpkin Spice Martini or my Candy Cane Cocktail, you won’t want to miss this one either.

I was sipping on a Pumpkin Spice Martini one day, and started thinking about all those wonderful fall flavors. Pumpkin isn’t the only flavor of fall. That’s when apples entered my brain. I got to thinking about apples and their crispy deliciousness, and that’s when it hit me. My absolute favorite combo, caramel and apples.

That’s how this special Caramel Apple Martini was dreamed up. Why is it so special? Well, when I was just a little girl growing up in Vancouver, Washington, located just across the Columbia River from Portland, Oregon, my father used to take me to a mall called The Jantzen Beach Mall. Inside that mall was a carousel that apparently they had kept from when the place used to be an amusement park way before my time. My father took me there to ride that carousel every now and again. It was just him and I, and he would buy me like 9 rides or so on that thing and I just loved it. Then when I finally got off the thing, he would take me to a candy shop that was inside that mall, and buy my favorite treat. Yea you guessed it, a caramel apple. He would have coffee and we’d sit on a bench just outside the candy shop, and watch people while I devoured that caramel apple. So that’s why this martini is so special. It is reminiscent of my favorite daddy/daughter time, and so so delicious! So if you haven’t fallen asleep yet from my story, go make one of these!!


Print Recipe
 Caramel Apple Martini Yum
Recipe by Christine Titus
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. Dip rim of martini glass in caramel sauce; set aside.
  2. In a cocktail shaker filled with ice, add vodka, caramel liqueur and apple cider. Shake vigorously until the outside of the shaker is cold and frosty. Strain into prepared martini glass. Add a sprinkle of apple pie spice to the top, and garnish with an apple slice.
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Cinnamon Applesauce Cake

Posted on October 22, 2018 by Christine Titus

I have been on a total Pumpkin Spice kick lately. I swear as soon as fall hits, I am all over Pumpkin everything. Like my Pumpkin Spice Martini or how about those Pumpkin Spice Cake Cookies, oh my those were delicious! If you haven’t seen those yet, you should totally check them out. Maybe even give them a try.

So, although I am a pumpkin fiend, it’s not the only flavor of fall I love. I wanted to change it up a bit from the pumpkin, and there’s so many delicious flavors of fall. For instance apples! Apples are one of my favorite fruits. They’re so delicious, they always settle my sweet tooth when I just NEED to have something sweet, and they’re so convenient to just grab on the run for a snack. Oh and let us not forget they are healthy! Healthy until we turn them into a baked good that is. And what goes with apples? Cinnamon of course!

May I present to you, my Cinnamon Applesauce Cake. Now I love to bake with apples, but sometimes it can be a chore. I wanted a quick dessert that didn’t take a lot of doing, but tasted heavenly! Baking with apples usually means peeling, coring and slicing or chopping. With applesauce instead, I can skip all that, get a beautiful, delicious, luscious, moist slice of heaven!

This cake would be perfect to take to a potluck. It travels well since there is no need for frosting, and it can stay out at room temperature. No need to refrigerate. I have pecans on the ingredients list because, honestly, I love pecans with my apple baked goods. Those are totally optional. As you can see here, I left those off because my daughter is allergic to nuts. Otherwise, they would have been on there! For the sugar sprinkling on top, that’s exactly what I did. I just took a few pinches of sugar and sprinkled it over the top of the cake before baking.

I also like to garnish this with some whipped cream, and a sprinkling of apple pie spice. You can sprinkle cinnamon on top if you prefer. Either way, you’re going to love this simple and incredibly delicious dessert!


Print Recipe
 Cinnamon Applesauce Cake Yum
Recipe by Christine Titus
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Spray a 13x9-inch baking pan with cooking spray; set aside.
  2. In a large bowl, cream butter and brown sugar. Add eggs and applesauce and mix well.
  3. In another bowl, combine flour, baking soda, salt and apple pie spice; add to creamed mixture.
  4. Spread batter in prepared 13x9-inch baking pan. Sprinkle with cinnamon chips, sugar and optional pecans.
  5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes

adapted from Taste of Home

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Creamy Ham & Cauliflower Chowder

Posted on October 15, 2018 by Christine Titus

It has finally started to cool down here in my neck of the woods, and for me, that’s a good thing! I’ve been dying for a good home made soup. I just can’t justify eating a hot bowl of soup in 80+ degree weather. See when I think of soup, I think warm, cozy, cuddly thoughts. When I think of Fall, I think warm, cozy, cuddly thoughts. See? They just fit together!

This Creamy Ham & Cauliflower Chowder may not be a lot to look at, in fact I just don’t think it’s at all photogenic, kind of like myself. It is, however, full of delicious and nutritious vegetables, and packs a lot of flavor. Yes, I said nutritious. This soup is actually healthy AND delicious! Two of my favorite things. If you’re following Weight Watchers, like I am (believe it or not), then you’re going to be thrilled that this easy, healthy chowder is only 5 freestyle smartpoints per serving, and it’s very filling too.

Oh, and don’t worry about leftovers. I made this soup for myself to have for lunch through the week, and it kept just fine in the fridge. I packed it into single serving containers so I could just grab one out of the fridge and reheat for lunch. It reheats very well, in fact I think it tastes better the next day.

Feel free to add less ham if you think that’s too much ham, or more cauliflower if you don’t think there’s enough. If it’s too thick, you can add more chicken broth. I hope you enjoy this Creamy Ham & Cauliflower Chowder as much as I did!

If you’re interested in more comforting recipes that will warm you up, check these out:

 

Print Recipe
 Creamy Ham & Cauliflower Chowder Yum
Recipe by Christine Titus
Course Soups
Cuisine American
Servings
servings
Ingredients
Course Soups
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a dutch oven or soup pot, melt butter and add onions and garlic. Saute until the onions are soft.
  2. Add carrots, cauliflower, chicken broth, pepper, oregano and salt to the pot. Bring to a boil, then cover, turn the heat down and simmer for about 8-10 minutes, or until the cauliflower is tender, stirring occasionally.
  3. Remove from heat and transfer half of the soup to a blender. Pulse a few times until creamy.
  4. Return to the heat and stir in the puree to the pot along with the cream cheese and ham. Simmer, stirring occasionally until the cream cheese melts, about 5-10 minutes. Taste and adjust seasonings to your liking. Serve hot, and enjoy!
Recipe Notes

Adapted from myfoodstory.com

Weight Watchers (Freestyle) SmartPoints per serving: 5

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Pumpkin Spice Martini

Posted on October 11, 2018 by Christine Titus

Perhaps you might be catching on that I have a fever, and the only cure for that fever is more Pumpkin Spice! I can’t get enough of the stuff! Just a few days ago I posted a recipe for my Pumpkin Spice Cake Cookies, which by the way, you are not going to want to miss. Today, however, I am posting something for us adults. Pumpkin Spice Martini!

I must warn you however, this drink is incredibly delicious, but can knock you on your butt if you’re not careful. So please, drink responsibly.

The rim of the glass is first dipped in real maple syrup. Don’t get that confused with pancake syrup. I’m talking the real 100% maple syrup. Then it’s dipped in crushed gingersnaps. Although it’s an easy and pretty garnish, it really adds to the deliciousness of this cocktail. The cocktail itself is very simple. You just put some ice in a cocktail shaker, add your booze, and shake, rattle & roll! Strain into your glass, tap a few sprinkles of pumpkin pie spice, and you’re ready to sip!

Time to pull up a chair, and enjoy this fantastic Pumpkin Spice Martini. The perfect fall sipper!


Print Recipe
 Pumpkin Spice Martini Yum
Recipe by Christine Titus
Course Beverages
Cuisine American
Servings
serving
Ingredients
Course Beverages
Cuisine American
Servings
serving
Ingredients
Instructions
  1. In a food processor, add gingernsaps and process until they turn to crumbs. Alternatively you can put your gingersnaps in a ziptop bag, and crush them with a rolling pin.
  2. To line a glass, dip rim into maple syrup, then into gingersnap crumbs; set aside.
  3. To make the martini, add ice to a cocktail shaker, then pour in whipped cream vodka, Bailey's Irish cream, and pumpkin spice liqueur. Cover, and shake until the shaker gets frosty on the outside. Strain into a martini glass; garnish with a small sprinkle of pumpkin pie spice.
Recipe Notes

When I say real maple syrup, I am talking 100% maple syrup. Not pancake syrup.

I had a heck of a time finding the Pumpkin Spice Liqueur in my area, however, I was able to order it from Mission Wine & Spirits. So if you have trouble finding it at your local liquor store, and you live in the United States, you might try there.

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