Chicken Noodle Casserole

Haven’t posted on a good wholesome home cooked meal in a while.

And believe me, my husband sure made me aware of that! haha

He’s been asking for a good pasta dish for the past few days and last night, by golly, did this dish become a winner that will soon be repeated!

My delicious Chicken Noodle Casserole is a one pan meal that you can easily knock out in an hour or less. All you do is mix ingredients together in a large bowl, place in a baking dish and bake away!

This meal is great after a long day filled of household chores, a long day at the office, or a long day after taking all the kids to practices or after school activities.

So grab yourself a bowl and a fork/spoon and let’s jump on in!

 

Ingredients:

  • 2 boneless chicken breasts (cooked and diced)
  • 1 can of corn
  • 2 cans of cream of mushroom soup
  • 1 cup of milk
  • 1 12oz package of frozen peas and carrots
  • 1 box rotini pasta* (cooked)
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried minced onions
  • salt and pepper to taste

*if need be you can use Gluten Free pasta as a substitute for regular pasta

chicken noodle 5

Directions:

  1. Heat oven to 350 degrees.
  2. Mix all ingredients in large mixing bowl.
  3. Place mixture in large baking dish and spread evenly.
  4. Place baking dish in oven and bake for 30 mins.
  5. Remove from oven, dish up and enjoy!

 

chicken-noodle-6.jpg

 

Closing:
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Grilled Chicken with a Raspberry Vinaigrette Glaze, Over a Bed of Greens

Who says you can’t have fancy food at home?? I love being able to elevate simple everyday ingredients and turn them into something you wouldn’t expect.

This 5 ingredient recipe, is sure to be a great starter for any meal you plan to serve, this coming season. It’s packed with scrumptious flavor, while not being too heavy.

So here’s what you’ll need.

 

  • Raspberry Vinaigrette Glaze

(the vinegar I used was mentioned in my previous post click here)

raspberry chicken 2

  • Sauteed Red Onion

raspberry chicken 3

  • Asparagus, cut into small rounds

raspberry chicken 4

  • Arugula

(the exact set of prep bowls are linked here)

  • Grilled Chicken

raspberry chicken 6

Directions:

  1. Once all ingredients are prepped. Start layering the ingredients.
  2. Lay down your arugula on your serving platter/plate/bowl.
  3. Sprinkle asparagus rounds.
  4. Drizzle with Raspberry Vinaigrette Glaze.
  5. Place grilled chicken down and top with sauteed onions.
  6. Serve and Enjoy!

 

raspberry chicken 7

 

Closing:
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Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

Homemade Jalapeno Guacamole

With all the summer parties coming up and Cinco De Mayo just a few days away, I thought it was the perfect time to post my Homemade Jalapeno Guacamole.

This guacamole is packed with a punch and it’ll definitely bring the HEAT.

So here’s how to make this delicious dish for your upcoming festivities.

*Note: you can easily make this without the heat by removing the jalapeno pepper.

 

 

 

 

  • 1/3 of a bag of frozen corn (fried up just until defrosted and slightly browned)
  • 1/4 of an onion finely chopped
  • 3 avocados (2 semi soft, and 1 really soft)
  • 1 roma tomato diced
  • 1/4 of a jalapeno diced w/o seeds (the more you use, the hotter)
  • 2 tbsp lemon juice
  • 1/8 tsp onion powder
  • salt and pepper to taste

 

 

 

 

 

 

  1. Place all ingredient into giant bowl and gently fold to combine.
  2. Once combined place in serving bowl next to your favorite kind of chips. Enjoy!

 

IMG_3900

*Pictured here are blue corn tortilla chips.

 

 

 

Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

Steak and Arugula Sandwich

I’ve been getting some questions from people asking me to do some recipes that look sophisticated but are actually fairly easy to make at home. So I’m going to start incorporating those recipes here on the blog.

Now, this isn’t your typical run of the meal sandwich.

This is definitely a sandwich that can be made to wow your guests at a party or even as a sit down dinner with a side of potato salad or homemade potato chips!

This sandwich consists of only 5 ingredients and you could easily whip this out in under 30 mins.

Before I get started with the recipe here is how to cook the steak.

Ingredients:

  • 1 steak
  • slat
  • pepper

Directions:

  1. Pat dry both sides of steak with paper towel.
  2. Generously salt and pepper both sides of the steak.
  3. Over high heat cook for about 1-2 minutes on each side, then lower the heat to medium and cover with lid for about 2 minutes.
  4. Remove from heat and thinly slice.

*Timing may vary depending on how thick your steak is.

Now back to the main event!

Here’s what you’ll need.

Ingredients:

  • Just. Awesomesauce (pictured above)
  • Small handful of Arugula
  • 1 Cooked Steak (Sliced thinly)
  • 1 Slice Pepper Jack Cheese
  • Bread Roll (any kind will work)

 

Directions:

  1. Cut bread roll in half.
  2. Add sauce to both halves of bread (this will act as a glue so your sandwich won’t go sliding all over the place)
  3. On the top slice of bread, place arugula and then the cheese.
  4. On the bottom half lay down the slices of steak.
  5. Flip the top half of the sandwich onto the bottom half and WAHOO you’ve got yourself a delicious Steak and Arugula Sandwich!
  6. Place on serving dish and garnish plate with a small bunch of arugula.

 

steak sandwich 2

 

Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

How to: Perfect Hard-Boiled Egg

Hard boiled eggs are so versatile.

You can use them to make Deviled Eggs or Egg Salad Sandwiches, use them as a salad topping, on avocado toast, in a breakfast bowl, or just eat them on their own.

I’ve seen many recipes on how to get perfectly hard boiled eggs, but each one that I’ve tried, thus far, has overcooked the egg.

Now your probably wondering how to tell if  a hard boiled egg is over cooked. You can tell when you slice the egg in half, so that you can see where the white part of the egg and the yolk touch. If there is green on the outer edge, that means its over cooked slightly (that isn’t a bad thing, but typically when your using the egg for presentation purposes it’s annoying).

After many trials and errors I think I’ve finally come up with the perfect timing and  cooking to cooling ratio, that’ll give you perfect eggs.

So here are the steps:

 

1.

hard boiled egg 1

In a saucepan place 7 eggs (I chose this amount because it didn’t over crowd the pan, but also gave a decent amount of eggs for any recipe you make post making) over medium heat and bring to a boil.

 

2.

hard boiled egg 2

Once the water begins to boil, turn off stove and remove from heat.

 

3.

hard boiled egg 3

Set aside and let rest 12 minutes.

 

4.

hard boiled egg 4

Once the 12 minutes is up, IMMEDIATELY remove from heat and place eggs into a bowl of iced water. Let cool completely. (this will stop the cooking process of the egg so it doesn’t over cook itself)

 

5.

hard boiled egg 5

Lastly, place into storage container or use as ingredient for your recipe.

 

6.

hard boiled egg 6

This is what the finished product should look like (no green around the edge of where the white and the yellow touch).

 

 

Closing:

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Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!

If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .

Don’t forget to follow me on Facebook ( The Complimentary House Cook ) or on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.

I love hearing from you guys.

The PERFECT Egg Salad Sandwich

I, like the next person, absolutely LOVE egg salad sandwiches. And that’s why I took it upon myself to try and find the perfect flavor combination of spices, seasonings and condiments.

In this post I will take you through the steps that’ll get you to the most amazing sandwich you’ll ever have!

So here’s what to do.

 

Ingredients:

Egg salad 1

  • 2 Eggs

 

Egg salad 2

Spices:

  • 1/4 tsp Paprika
  • 1/4 tsp Curry
  • 1/4 tsp Cummin
  • 1/4 tsp Onion Powder
  • 1/2 tsp Dried Chives (had on hand)
  • 1/4 tsp Black Pepper
  • 2 tsp Sweet Relish
  • 1 tsp Honey Mustard
  • 3 tbsp Mayonnaise

 

Egg salad 5

Directions:

  1. In small bowl mix all ingredients together, until well combined.
  2. Toast two slice of bread.
  3. With a knife spread mixture on one side of toast. Top with lettuce, spinach, bean sprouts, coleslaw (without dressing), or any spring mix. Top with other slice of toast.
  4. Munch and enjoy!

 

*this recipe yields about 2 servings

Egg salad 4

 

Serving suggestions:

* garnish with a pickle or some cherry tomatoes on the side.

Meal Prep Mania- Chicken Sausage, Pesto and Veggies (3 of a 3 post series)

Let’s get straight into this quick and easy recipe!

Ingredients:

  • 1 bundle of asparagus (remove bottom ends and cut into 3rds)
  • 1 green bell pepper
  • 4 tbsp of pesto
  • 4 chicken sausages (sliced)

 

Directions:

  1. In a medium sized pan heat up asparagus and cook about 2 minutes.
  2. Add chopped bell pepper and cook till tender (about 4-5 more minutes).
  3. Add in sliced sausage and pesto. Mix until everything is coated with pesto.
  4. Cook about 3 more minutes, remove from heat and serve up or portion out into storage containers.

 

Chicken Sausage, Pesto and Veggies 2