Chicken Under a Biscuit Casserole

So yesterday I spent the day demolishing my deck for the new one I am starting to build in a few weeks. It was supposed to rain by noon, so my plan was to work outside until the rain started then move inside for work on the blog. Well the rain didn’t start until after 6:00 pm. So I kept working on the deck until 5:30. No blog work, but I still needed to make dinner.

Sunday I had taken some chicken out of the freezer to use this week. I also had cauliflower, mushrooms and fresh corn, that were needing to be cooked, before they found their way to the trash bin. What I came up with was this fairly healthy simple chicken casserole. This is a quick and easy recipe which allows you to substitute whatever items you have in the fridge that are on their last legs.www.dadwhats4dinner.com

Makes great leftovers for lunch the next day. Trust me I just had it for lunch.

My kids loved this and didn’t even notice the smashed cauliflower for the bottom crust. Smashed cauliflower adds a nutritious nice flavor to the dish.

Enjoy!

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Red, White & Blue Oreo Truffles

So here is your last-minute treat to bring to the cookout. I know you are sitting there trying to think of something festive and creative; well this is the recipe you have been looking for. A quick, no bake, easy dessert, that looks great.www.dadwhats4dinner.com

I came up with this recipe last night while looking at all of the very creative July 4th recipes on pinterest. I actually typed my idea into my phone around 12:30 this morning.

These truffles can be made the night before, just keep refrigerated.

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Charlotte Royale

Last month I introduced you to The Daring Kitchen and the Daring Baker challenge which I participated in. Last month the challenge was to make Lamingtons which is a kind of snack cake from Australia. So if you are still wondering what the heck is The Daring Kitchen/Bakers here is a little synopsis?

The Daring Kitchen is the home of The Daring Bakers and The Daring Cooks. The premise of both groups is to create one recipe each month, given to us by a monthly host. We all create the same exact recipe and then post about it on our personal blogs on a designated date.

This months challenge was to make a Charlotte. The challenge comes from Rebecca at BakeNQuilt.com.  She has been a member of the Daring Bakers since 2011. She introduced all of Daring Bakers how to make a classic Charlotte Royale and Charlotte Russe! Here is how Rebecca describes the Charlotte.Charlotte Royale

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Cherry Habanero BBQ Sauce

I’m sure everyone has had one of those weeks. I’ve had one of those weeks, maybe too. Can’t seem to get anything accomplished and cooking sounds like work. Not good when you are a food blogger. Then our refrigerator goes out on Tuesday. In truth, it has been dying a slow death since February. I am just to cheap to buy a new one until it is completely broke. Well there was no doubt that it flat-lined on Tuesday. “Hey (No Name Company) should a compressor die after 8 years?”  When you open up the freezer at 6:00 am and the ice cream is soft and when you touch the fridge, it is hot: you have a problem. I don’t make big decision easily, so trying to find the best appliances and price became a full-time job the past few days. But of course the new toys can’t be delivered until next Tuesday. Lucky I have a second fridge in the garage and a full size freezer in the basement.
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Bacon Mushroom Mini Pies

A few weeks ago I posted my recipe for Mini Strawberry Pies. It has been my most succesful post since I started dadwhats4dinner.com. In the post I mentioned my inspiration, for the pie shells, was a technique I used to make Bacon Mushroom Mini Pies for our monthly gourmet dinner group. Our theme for the past year has been celebrity chefs. This month was Anne Burrell from The Food Network.  In her recipe she used mini muffin tins. I could not get this to work and used regular sized muffin tins with great results.

Bacon Mushroom Mini Pies

This is a fairly simple recipe and could be made ahead of time. Make the crusts and filling and assemble just before ready to serve. Reheat for a few minutes in a 350°F just before serving if desired.

I will be starting a monthly series on how to host your own monthly gourmet dinner group soon.

If you like this what you see, please sign up to receive all my new recipes via email and follow me on Twitter, Facebook and Pinterest.


Prep Time: 20 min.    Cook Time: 40 min.      Total Time: 1 hr.

Servings: 16-18

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Cornbread Salad

This weekend is the unofficial start of Summer. As I sit here at my desk it is a balmy 42°F outside. I know our community plans to open the pool on Friday. I think my swim trunks will stay in the closet. Trust me that is good news for everyone.

Many people have cookouts planned for this weekend. My Cornbread Salad recipe is a great easy dish to bring to your cookout or potluck. It is amazing how well the cornbread mixes in with this layered salad. People might look at you funny when you tell them the name but not after tasting it. Add jalapeno if you would like it a little more spicy.www.dadwhats4dinner.com

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Mini Strawberry Pies

Yesterday my 16-year-old son passed his drivers test. He is now a licensed driver in the State of Ohio, with all the freedoms and responsibilities such license brings. I hope we have instilled in him the importance of being able to control a machine that can kill him or others. My mantra has always been to him (Think what the consequences of your actions will be. Does my decision have a chance of changing my life or someone else’s forever).Strawberrminipic4

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Grilled Chicken Salad

In honor of Mothers Day this post is dedicated to my mother, Shelby. My mother is one of the strongest women I know. She grew up in Eastern Kentucky with 11 siblings and married at the young age of 18. She moved to Ohio with my dad where she trained and worked as mom a beautician. Unfortunately she started going blind from Retinitis Pigmentosa a progressive retinal disease. Because of the increasing loss of her vision, she was forced to quit work in her late 20’s and stopped driving by mid 30’s.

My mother did the majority of the raising of me and my sister, even though she was going blind. My dad’s job required him to work swing shifts, which disrupted his parenting time. Mom was there for everything.

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My father developed heart problems in his 40’s. My dad passed away 2 years ago at the age of 81. They were married 58 years. Mom, even though she is completely blind now, has always been very independent. When I was young she showed me that you cannot let a disability hold you back. She continued to cook, clean, exercise and stay active at her church and does so even today. Since dad passed away she has now moved in with my family.  This was extremely hard on her because the home she was leaving was designed and built by her and where she lived for almost 40 years. The house was beautiful and situated on five wooded, rolling acres. But living by herself proved to much for her and I.

Knowing how independent she is we decided to build a complete apartment in our basement. The apartment allows her to keep her independence with my family being there to help her as needed. She has her own kitchen, washer-dryer and a walkout. I’m lucky to be able to have her live with us and allow my to kids to know her better.

In November, as she was getting used to her new home, (this is not easy when you are blind) she was diagnosed with breast cancer. She never gets a break. She has completed chemo and is going through radiation. Like all the trials in her life she faced it head on with God’s help. Her prognosis is good and God willing we will have mom with us for a long time.  Happy Mothers Day Mom. We love you.

This is a great twist on chicken salad. I like the added flavor grilling the chicken adds. You could use baked, rotisserie or boiled chicken if you like. I also added guacamole to the dressing. It adds a nice touch to the finished dish, especially with the addition of the cilantro. This will go great for Mother’s Day brunch. I also added the grilling part to entice husbands and son’s to make this recipe for their wives and mothers. Easy, simple and looks great.

Enjoy!

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Quick Reduced Fat Chicken Alfredo

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Last week we had rain almost everyday. This makes it hard to plan dinners, because we do not know if practice’s will be canceled until the last-minute. Always fun! We made up for it this weekend with over 20 hours spent at the fields watching the kids play.

My kids love Alfredo sauce, but it is so so fattening. I created this recipe last week using convenient items which I mostly had in my pantry. I just picked up the Bertolli Reduced Fat Alfredo sauce and a chicken from the store. This dish is much lower in fat and is a one skillet dish, that is quick and easy, your kids will love. The artichokes and mushrooms are optional, but adds great flavor to the recipe.

This recipe also takes advantage of using store bought rotisserie chicken to make it an even easier weeknight meal.

30 minutes or less.

Yum!!!

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Basic French Toast

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I have been known to spoil my kids with food. They all have exceptional palates. Many mornings, before school, I will fix them a hot breakfast. I also like to make a nice breakfast, on the weekends, when they have a sleepover with friends.

Everyone needs a basic go to French toast recipe. I add a little more vanilla and cinnamon than most recipes. If I’m out of cinnamon sometimes I will substitute pumpkin spice. I like to use Texas toast in my recipe because the thicker slice bread holds together better. Cook it on a slightly lower temperature and a little longer to firm up the bread. This keeps the toast from soggy in the middle.

(TIP: Be sure to butter your griddle or pan before each batch.)

I fix a whole loaf of bread when I make french toast. It freezes well and can be reheated in the toaster straight from the freezer. (To make a smaller quantity just cut the recipe in 1/3rds. See bottom of post for recipe.)

This recipes makes 15 slices of French Toast.

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