Ma Belloni's Kitchen

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Bacon ‘n Cheddar Bubble Bread

Ah…..BACON! You can absolutely NEVER go wrong with bacon. Especially with men. And since I am the only woman in the house, I aim to please the men around here. Cooking for younger kids can get tiresome – I do get tired of mac n cheese and Spaghetti O’s!

Since I have started my new journey with The Pampered Chef I have had the opportunity to try various new recipes. If you have been to a show then you may know that recipes can be very simple and very yummy. I stumbled across this recipe and had to tweak it for a host. She doesn’t eat meat! Totally unheard of in my house. No problem…..I rolled with it!

This is by one of the most simple recipes I have found that my kids thoroughly enjoy! Maybe takes 10-15 minutes to prepare (not counting cook time).

Here is what you will need:
2 cans of refrigerated biscuits (I used the store brand with ‘butter’)
bacon, cooked and crumbled (amount depends on how much you like bacon)
shredded cheese, I used the Mexican Blend (amount, again, depends on you)
Cooking spray (I only use my kitchen spritzer with olive oil)

And, here’s what to do:

Pre-heat oven to 350* F
Spray baking sheet (I used my pizza stone) with cooking spray.
In medium bowl, combine cheese and crumbled bacon. Mix well
Remove biscuits from tubes and cut into quarters.
Roll biscuits in cheese mixture, the mixture will NOT stick tot he biscuit. You kind of have to grab the biscuit and cheese mixture together and then transfer to pan/stone.
You will arrange the biscuits around the pan like you are making monkey bread or pull apart bread. Do NOT make them too cozy for comfort!
Bake according to biscuit package directions, but watch for browning. Usually takes me about 15-18 minutes to bake these.
Remove, cool slightly and enjoy!

Ma’s Side Note….
Of course these were a smash! I had friends walk in the house as I pulled these out of the oven. Needless to say, the batch didn’t last very long. My friends enjoyed this recipe so much that they made it the very next weekend. I have made this several times since for my family and at a few Pampered Chef shows. For the show that my Host does not eat meat, I used the Parmesan-Garlic Oil Dipping Seasoning from PC for one batch and Chili Lime Rub for the second batch. Both were a HIT!

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Posted by Ma Belloni on April 18, 2012 in One Size Fits All, Starting Line

Tags: bacon, biscuits, bubble bread, cheese, pull apart bread

Black Bean Enchilada Casserole

04 Mar

Anytime I get a magazine in the mail I always find myself just thumb through it looking for recipes.
Somewhere along the way I found myself stuck on an enchilada casserole recipe.
This Chicken and Black Bean Enchilada Casserole is from The Girl Who Ate Everything.

Now, as some of you may know, my hubby is quite bored with pretty much all chicken dishes. So I ended up substituting ground pork for the chicken in this recipe. And yes, hubby was very pleased with the modification. However, I did use the last of my refried bean stock pile. So not good for my household. Therefore, today I am making a fresh pot of beans to freeze.

Here’s what we need:
1 lb lean ground pork (or any meat you wish to use)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
2 Tbsp(or more) chopped cilantro
1 (15 oz) can black beans, drained
1 can black olives, drained and chopped
1 (4.05 oz) can diced green chilis
1 can enchilada sauce
corn tortillas
shredded Mexican blend cheese
1 (8 oz) container sour cream

Here’s what to do:

Preheat oven to 350* F.
Heat a large skillet over medium heat. Cook pork with garlic powder, cumin, and coriander until pork is no longer pink, drain.
Transfer to a large mixing bowl. Stir in cilantro, black beans, olive, and green chilis.
Spread half of enchilada sauce over the bottom of a baking dish (make sure you spray the dish with cooking spray, I use the kitchen spritzer from Pampered Chef).
Place tortillas over sauce, overlapping as necessary.
Spoon half of the meat mixture over the tortillas, and sprinkle with cheese and half of the sour cream.
Pour remaining enchilada sauce over the sour cream. Make another layer of tortillas. Layer the remaining meat mixture over tortillas.
Cover dish with foil and bake for 30 minutes in preheated oven.
Remove the cover from dish, sprinkle with more cheese, top with sour cream. Continue baking uncovered for an additional 5-10 minutes or until cheese is melted.
Let stand 10 minutes before serving.

Ma’s Side Note…
Another home run!!! Seriously cannot go wrong with Mexican food in this house! Changing up the ingredients is super easy, so have fun!

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Posted by Ma Belloni on March 4, 2012 in One Size Fits All, Pork-tastic

Tags: enchilada, ground pork, mexican food

Crockpot BBQ Chicken Simplified

17 Feb

We just love anything that is barbequed or smothered in BBQ sauce. Have I mentioned that I love any recipe that refers to being EASY or SIMPLIFIED?? Cause you know, us moms with kids have SO much free time on our hands.

I have found so many wonderful blogs on cooking and so many fabulous recipes on Pinterest! This recipe comes from the ladies over at Just Get Off Your Butt and Bake! You can find the original recipe here.

Here’s what you need:

3 large chicken breasts (boneless & skinless)
1 full bottle of bbq sauce
1/4 cup cider vinegar
1/2 tsp red pepper flakes
1/4 cup packed dark brown sugar
1/2 tsp garlic powder

Here’s what we do:

Place frozen chicken in slow cooker.

In small bowl, combine bbq sauce, vinegar, pepper, brown sugar, and garlic powder. Pour mixture over chicken. Cook on LOW for 4-6 hours.

Stir (or turn) chicken mixture every couple of hours. When chicken is done, remove from pot and shred. Return to pot and mix well with sauce. Serve on rolls.

Ma’s Side Note…..

This was super easy and totally delicious! You can definitely make this and serve the next night or take along to a pot luck.

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Posted by Ma Belloni on February 17, 2012 in Flavorful Fowl

Tags: bbq, chicken, chicken breast, slow cooker

Alfredo Lasagna Roll-Ups

15 Feb

Lasagna is another one of my favorite dishes. But for some reason I always thought making lasagna was just too difficult. Therefore, I haven’t ever really made any. However, lasagna roll ups are totally easy! I have made these before, just a slightly different variation.

Gather the goods:

6-8 lasagna noodles
Alfredo sauce
2-3 chicken tenderloins, cubed into bite size pieces
Italian seasoning
Gotta Have It Steak Rub
cheese (I used mozzarella & Parmesan)

Time to get rolling:

Lightly spray a baking dish with cooking spray. Pour just enough Alfredo sauce in dish to cover the bottom. Season the chicken with steak rub and Italian seasoning. This would also be a good time to start heating up the water for the noodles. Cook chicken until juice runs clear.
When the water reaches a rolling boil, add noodles, and cook until al dente. Usually that takes about 6-8 minutes. When noodles are done, drain, and rinse in cold water. **RINSING is very crucial!! Lay out noodles on wax paper and blot dry.
Spread a bit of Alfredo sauce over noodle. Sprinkle with a bit more Italian seasoning. Take about a tablespoon of chicken and spread along noodle. Sprinkle with cheese. Time to roll, start at one end and roll over mixture. If the noodles are wet they won’t roll up very easy.
Place the rolls seem side down in baking dish. Pour more Alfredo sauce over the rolls. Sprinkle with cheese and bake for approximately 30 minutes at 350*F.