Second Take

Happy Sunday readers! I hope that everyone has been enjoying their weekend, I know I have been! My Blackhawks won last night and are potentially one game away from winning the Stanley Cup again! I sure hope they do so we can take another picture like this one:

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Last Sunday was a very special day for Zach and I…it was our TWO YEAR anniversary! I really can’t believe it has already been two years! It still seems like yester day that this happened…

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followed very quickly by this…

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I am a very lucky girl that I got to marry my best friend and he still makes me laugh…even when he is driving me crazy. I also can’t believe that it has been almost a year since I started this blog! I will admit it has been a lot more work than I was expecting and I haven’t been nearly as dedicated as I thought I would be, but I am learning so bear with me!

A lot of things have changed in the past year though…a few weeks ago some friends were going through something and not knowing what else to do I offered to make them dinner, a year ago I was barely willing to offer to make Zach dinner. I turned to two favorites, cheese enchiladas that I will definitely have to share with you guys and my personal favorite tetrazzini. When I was making the tetrazzini I realized how far I have come, from documenting my first time ever making it here on the blog, to practically knowing it by heart and adding my own personal touches.

Now for the new and improved Tetrazzini!

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For this recipe you will need Angel Hair pasta, butter, flour, salt, white pepper, poultry seasoning, ground mustard, milk, shredded cheese.

(Optional and not pictured onion and chicken/turkey).

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Bring large pot of water to boil. Add pasta and cook for four minutes. Drain.

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Melt butter in sauce pan over medium heat. If you wish to add onion do so now and cook and stir until tender.

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Stir in flour until well blended.

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Gradually add milk and stir so no lumps form.

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Season with salt, white pepper, poultry seasoning and mustard.

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Cook over medium heat, stirring constantly till it thickens.

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Remove from heat and stir in 1 1/3 cup shredded cheese. Stir until cheese melts.

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Add cooked pasta to the sauce and stir until noodles are well covered.

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Add meat if desired, I highly recommend using shredded chicken, and stir until well combined.

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Pour pasta mixture into 9X13 pan and sprinkle with remaining 2/3 cup shredded cheese.

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Bake at 400 for 25 minutes until sauce is bubbly and cheese is toasted.

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Serve topped with crushed Ritz crackers. Enjoy!

Tetrazzini

  • 1 16oz package Angel Hair pasta
  • 2/3 cup onion, if desired
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon ground mustard
  • 4 cup milk
  • 2 cup shredded sharp cheddar or Mexican blend cheese
  • 2 cups cooked, shredded chicken

Preheat oven to 400.

Bring large pot of water to boil. Add pasta and cook for about 4 minutes (until almost tender). Drain.

Melt butter in saucepan over medium heat. Add onion, if desired; cook and stir until tender. Stir in flour until well blended, then gradually add milk and stir so no lumps form. Season with salt, white pepper, poultry seasoning and ground mustard. Cook over medium heat stirring constantly till it thickens. Remove from heat and add 1 1/3 cup of the cheese. Stir until cheese melts.

Stir in pasta and shredded chicken. Place in 9X13 baking dish.  Top with remaining 2/3 cup cheese.

Bake for 25 minutes until sauce is bubbly and cheese is toasted.

Serve topped with crushed Ritz crackers.

I love feeling like I have made this recipe my own over the past year, I love making it and it is great for leftovers!

What is a recipe you have made your own over the years?

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Another Year Goes By

Hope everyone had a wonderful Thanksgiving! There are so many things I am thankful for this year, most importantly I am thankful for my little family. Last night I was so frustrated and Zach really couldn’t have been sweeter, he wanted to do whatever I needed to make me feel better. Who would have thought the perfect thing would be to take me to his friend’s bakery and have me help make doughnuts? Apparently Zach and it worked. There are so many little things he does for me all the time that make me smile, I am so grateful to have him in my life.

Well all this gushing about my husband has a reason, today is the eleven year anniversary of when we started dating! I will never forget the feeling I had when Zach and I first started hanging out, I knew there was something different about him. He truly is my best friend and at the end of the day I am grateful we have gone through all we have because it brought us to where we are today.

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Our anniversary is not the only thing that I am excited about though, recently I was inspired by Chobani, only my absolute favorite yogurt company. They have a new project, #MadeWithChobani. I will admit , I was so excited, I LOVE Chobani yogurt, I eat it almost everyday. I immediately started flipping through my recipes deciding what to make. I had so many ideas, but one in particular jumped out at me.

Chobani plain Greek yogurt can be used to substitute many ingredients in cooking and baking, and even as an enthusiastic eater of Greek yogurt I hadn’t really tried substituting so I knew this was the perfect opportunity.

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(Source)

I have one dish that I make for every occasion, Christmas, Thanksgiving, football, just because, and it never fails that someone asks for the recipe, loaded baked potato dip. I can’t begin to tell you how easy and delicious this recipe is, 5 ingredients, that’s it. one of the main ingredients is sour cream, since I have recently discovered how delicious plain Greek yogurt is as sour cream I knew it would be a perfect fit for this recipe.

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For this recipe you will need Greek Yogurt, cream cheese, bacon, cheese and green onions.

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First you combine the Greek yogurt and cream cheese.

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Then you add in the bacon, cheese and green onions.

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Mix everything together. I always use my hand mixer for this recipe, it makes it that much easier.

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Put it all in a small crockpot and let it heat up.

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Serve with chips, crackers or pretzels and enjoy!

Loaded Baked Potato Dip

  • 16oz Chobani Greek yogurt
  • 2 (8oz) bricks cream cheese, softened
  • 2 cups shredded cheddar or Colby Jack cheese
  • 6oz bacon
  • 6-7 green onions chopped

Combine Greek yogurt and cream cheese. Once thoroughly combined add in cheese, bacon and onion and mix well. Place in crockpot and warm.

Serve with potato chips, crackers or pretzels. Enjoy!

Now you see, this dip could not be easier! This was my first time making the dip with Chobani instead of sour cream and I could not tell a difference. It made me feel so much better knowing the dip was made with Greek yogurt, I didn’t feel nearly as guilty when I ate a whole bunch of it. So even those of you out there that aren’t really fans of Greek yogurt try substituting Greek yogurt for sour cream or butter in a recipe and see if you can tell a difference, I sure couldn’t!

I want to say a big thank you to Chobani for inspiring me with their project #MadeWithChobani, as a relatively new blogger I am learning as I go and they inspired me so much with #MadeWithChobani!

Just to clarify though all my thoughts on Chobani are completely my own and I am not being compensated to say these things, I just really love Chobani!