Dinner with Momma Mel / Tribute Series

 

Chicken Bacon Ranch White Cheddar Mac & Cheese

Ingredients

For the chicken
• 2 tablespoons olive oil
• 2-4 boneless skinless chicken breasts cut into chunks
• 1 packet Ranch seasoning (2 tbsp)
For the mac & cheese
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cup whole milk
• 1 teaspoon salt
• 1/8 teaspoon garlic powder
• 2 tablespoons dry ranch seasoning mix
• 1/2 cup white cheddar cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 8 ounces (2 cups uncooked) small pasta noodles cooked al dente (I love the small shells, they hold onto the cheese!)
• 4 strips cooked bacon, crumbled
• salt & pepper to taste
• parsley for garnish

Instructions

1. Ranch Chicken
   Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in and season with the ranch seasoning. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
    
   Wipe out the skillet to use for the macaroni and cheese.
2. Mac & Cheese
   In the skillet, melt the butter over medium heat.
   Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
   Remove from heat and gradually pour in the milk, whisking constantly.
   Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
   Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.

   Add the cheeses, stirring to melt, then pour the cooked noodles over the top of the sauce. Stir to combine.

   Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.

Note

I found this recipe at I Am Homesteader and here is what she suggested to do when serving this dish. I followed her advice and totally agree: 

"I prefer to NOT mix the chicken & bacon into the macaroni and cheese. (Just pile on top!) I tested this recipe several times by adding all ingredients together and found that it wasn’t as flavorful when combined; the cheesy macaroni drowns out that fabulous ranch chicken. I highly recommend serving as shown and allowing the family to mix ingredients in their bowl should they prefer that method."

Read it online: https://inthekitchenwithmommamel.com/recipes/chicken-bacon-ranch-white-cheddar-mac-cheese/

Crockpot Sausage Stuffing Green Bean Casserole

Ingredients

• 1 pound ground breakfast sausage (You can also use sweet or hot Italian sausage)
• 4 tablespoons butter
• 1 small onion, diced
• 2 cups green beans, fresh or frozen
• 3/4 cups celery, diced
• 2 teaspoons minced garlic
• salt and pepper to taste
• 2 1/2 cups chicken broth
• 1 can cream of chicken soup
• 1/3 cup sour cream
• 1/4 cup dried cranberries
• 14 ounces stuffing mix (I love using the Herb Pepperidge Farm bagged stuffing)
• 1/2 cup crispy fried onions

Instructions

1. Step 1
   Cook, crumble and drain the sausage first then combine the sausage with remaining uncooked stuffing ingredients.
   Add the stuffing mixture to a lightly greased crockpot. 
   Cook on low heat for 6-7 hours or on high for 4 hours.
   Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.

Read it online: https://inthekitchenwithmommamel.com/recipes/crockpot-sausage-stuffing-green-bean-casserole/

Mashed Potato & Stuffing Cakes

Ingredients

• 2 cups mashed potatoes (I think leftover cold ones work best, especially the instant kind)
• 2 cups prepared boxed stuffing (This is about one 6oz box and be sure to prepared this ahead so it will have time to cool, too)
• 2 eggs
• 1/4 cup chopped green onion
• pepper to taste
• Optional: Bacon, cheese, chicken, mushrooms, just add a little of anything else you might like
• Oil to fry in

Instructions

1. Step 1

   In a bowl, combine the first 5 ingredients

   Add the oil into a skillet on medium heat

   Make mixture balls to desired size and place 3-4 into the skillet

   Using your spatula, flatten the balls in the pan so they form patties. Fry each side for 1-2 minutes, just to crisp the outsides.

   Remove from pan and place on a paper towel on a plate.

   Enjoy with sour cream, ketchup, or on their own!

Read it online: https://inthekitchenwithmommamel.com/recipes/mashed-potato-stuffing-cakes/

Eggnog Poke Cake

Ingredients

• 1 box vanilla bake mix (And ingredients on the box to make the cake; eggs, oil, and water)
• 3.4 ounces box of instant white chocolate pudding mix (You can use vanilla)
• 2 cups eggnog
• 8 ounces tub of whipped topping
• pumpkin pie spice for topping

Instructions

1. Step 1
   Preheat the oven to 350 degrees and spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the cake mix and bake per the directions on the back of the box.

    

   When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
2. Step 2

   In a large bowl, whisk together the pudding mix and eggnog until smooth. Pour pudding over the cake, pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes. Refrigerate for at least 2 hours to set.

3. Step 3

   Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set. When ready to serve, sprinkle a little pumpkin pie spice on top. Slice and serve, be sure to keep cake covered and refrigerated.

Note

Thanks to Brandie at The Country Cook for the inspiration for this yummy poke cake, she has lots of delicious recipes on her website!

Read it online: https://inthekitchenwithmommamel.com/recipes/eggnog-poke-cake/

Rotel Pasta

Ingredients

• 1 pound penne pasta
• 1 pound ground beef
• 1 diced onion
• 2 teaspoons minced garlic
• 1 can Rotel diced tomatoes with green chiles
• 1 cup beef broth
• 1/2 cup heavy cream
• 4 ounces cubed softened cream cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• green onions, cilantro, parsley, sour cream, etc for garnish

Instructions

1. Step 1

   Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

   Meanwhile, cook the ground beef and onion in a large skillet over medium-high heat breaking up the meat, until browned and the onion are soft, about 5-7 minutes.

   Add the minced garlic and cook until fragrant, about 1 minute.

   Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.

   Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.

   Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.

   Serve hot, garnished with your family's favorite toppings and enjoy!

Read it online: https://inthekitchenwithmommamel.com/recipes/rotel-pasta/

Sloppy Joe Meatloaf

Ingredients

• 1 pound ground beef
• salt & pepper to taste
• 1/2 diced onion and/or bell pepper (Optional - you don't even need it in here with the Manwich sauce)
• 1/2 cup bread crumbs
• 1 egg
• 1 can Manwich sauce

Instructions

1. Step 1

   Preheat the oven to 350 degrees.

   Mix everything together in a bowl - using a little over half of the can of Manwich - save the remaining Manwich to use on top of your meatloaf.

   Form and place your loaf mixture in a pan or I like to do my thin in a small casserole dish. Bake at 350 for about 25 minutes. Top it with the remaining Manwich sauce and bake another 10 minutes. 

   Enjoy!

Note

I saw Your Barefoot Neighbor make this on Instagram, he shares lots of yummy food there!

Read it online: https://inthekitchenwithmommamel.com/recipes/sloppy-joe-meatloaf/

Mary’s Meatloaf

Ingredients

• 1 - 1 1/2 pound Very Lean Hamburger Meat
• 1 Egg
• 1 Small Green Pepper ((I don't use it in mine))
• 1 Small Onion
• 1 can Tomato Sauce ((small can))
• 1/2 - 3/4 cup Oatmeal
• Seasoning Salt to Taste
Sauce
• 1 can Tomato Sauce ((small can))
• Brown Sugar
• Mustard
• Vinegar

Instructions

1. Step 1

   Mix all ingredients well and either make a loaf or spread out in a square baker.

2. Step 2

   Bake at 400-425 degrees until done (about 45 mins).

3. Step 3

   Mix up sauce and pour over top. Continue baking for an additional 10-15 minutes.

Read it online: https://inthekitchenwithmommamel.com/recipes/marys-meatloaf/