Pesto Mozzarella Chicken Sliders

I had a pack of 12 slider buns and it workedout great. Super easy to assemble and then bake. Best if served warm but we took them to a potluck in the park and they were delicious! Even the kids loved them.

Ingredients

18 slider buns - cut in half crosswise18 slider buns - cut in half crosswise
2 cups cooked and shredded chicken - (rotisserie chicken works great!)2 cups cooked and shredded chicken - (rotisserie chicken works great!)
11 ounces Buitoni Pesto with Basil11 ounces Buitoni Pesto with Basil
2 tablespoons butter - melted2 tablespoons butter - melted
18 slices mozzarella cheese15 slices mozzarella cheese
⅓ cup mayo - optional⅓ cup mayo - optional

Steps

Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.
Bake for 10 minutes uncovered, then cover with foil and continue to bake 10-15 more minutes until cheesy is melted. Serve warm.Bake for 10 minutes uncovered, then cover with foil and continue to bake 10 to 15 more minutes until cheesy is melted. Serve warm.

Notes

Make ahead: these sliders can be prepared ahead of time, covered tightly and refrigerated, then baked just before serving. If baking straight from the fridge, add 10-15 minutes baking time. 

Elle's Easy Chocolate Walnut Banana Loaf

This recipe is an oldie but goodie. Mark says he doesn't like bananas so, I hadn't made this in a long time - like "pre-Mark!" Well, I decided to make it and he LOVED it. It may have helped that I left out the word 'banana' when he asked what kind of loaf it was lol! 

Ingredients

WET INGREDIENTSWET
2 ripe bananas, mashed2 ripe bananas, mashed
1 C sugar1 C sugar
2 eggs2 eggs
1/2 C oil½ C oil
 
DRY INGREDIENTSDRY
1 1/4 C flour1 ¼ C flour
1 tsp baking soda1 tsp baking soda
 
ADDADD
1/2 to 1 C Chocolate chips½ to 1 C Chocolate chips

Steps

Mix wet ingredientsMix wet ingredients
Sift in dry ingredientsSift in dry ingredients
Add chocolate chipsAdd chocolate chips
Bake 350F for 1 hour

Easy Pineapple Angel Food Bundt Cake

 So simple but you HAVE to use a deep walled bundt pan or you will have a horrible mess in your oven. This has a light desiccated texture (but no coconut involved).

Ingredients

1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.1 box Angel Food Cake Mix Just add water variety. Do not use the egg pouch type.
20 oz canned crushed pineapple in juice only20 oz canned crushed pineapple in juice only

Steps

Preheat oven to 350°F.Preheat oven to 350°F.
Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.Grease a deep walled bundt pan, or 9 x 13 glass or ceramic baking pan with nonstick cooking spray.
In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.In a large bowl (batter will expand and get foamy), add the cake mix and whole contents of the pineapple can.
Mix carefully to combine.Mix carefully to combine.
Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!Pour batter into bundt pan - use a DEEP walled bundt pan or it will overflow!
Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.Bake on the center rack for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool before removing from pan and optionally frosting or dust with icing sugar

Elle's Enchiladas de Suisas

 This is a recipe I have been making for almost 40 years - as it is fabulous! So many amazing flavors

Ingredients

tortillastortillas
1 c Monterey cheese1 c Monterey cheese
1 C mild cheese1 C mild cheese
2 C chicken - cut up and cooked2 C chicken - cut up and cooked
1 C heavy cream1 C heavy cream
green onionsgreen onions
olivesolives
 
SALSA VERDESALSA VERDE
2 Tbsp butter2 Tbsp butter
2/3 C onion chopped⅔ C onion chopped
2 Tbsp flour2 Tbsp flour
1 1/2 C chicken stock1 ½ C chicken stock
1 C chopped chiles, try medium instead of mild1 C chopped chiles, try medium instead of mild
1 large garlic clove1 large garlic clove
3/4 tsp salt¾ tsp salt
dash cumindash cumin

Steps

SALSA VERDESALSA VERDE
In frypan, melt butter & saute onion.In frypan, melt butter & saute onion.
Stir in flourStir in flour
Add broth, chiles, garlic, salt & cuminAdd broth, chiles, garlic, salt & cumin
Simmer 15 minutes to blend flavorsSimmer 15 minutes to blend flavors
Dip each side of torilla in Salsa VerdeDip each side of torilla in Salsa Verde
Put 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll upPut 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll up
Place seam side down in a 9 x 12 panPlace seam side down in a 9 x 12 pan
Put rest of salsa verde over top and cover with heavy creamPut rest of salsa verde over top and cover with heavy cream
Sprinkle with cheese & scallionsSprinkle with cheese & scallions
Bake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutesBake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutes
Garnish with olives, scallions and salsa

Elle's Easy Green Chili Crispy Tacos

 These are super simple. Once you saute the ingredients just assemble and pop into the air fryer. So delicious!

Ingredients

3½ cups shredded chicken *rotisserie or homemade3½ cups shredded chicken *rotisserie or homemade
1 tbsp olive oil1 tbsp olive oil
1 small white onion, chopped1 small white onion, chopped

3 garlic cloves, chopped3 garlic cloves, chopped

1 cup corn1 cup corn
¼ tsp salt¼ tsp salt
¼ tsp cracked pepper¼ tsp cracked pepper
½ tsp cumin½ tsp cumin
½ tsp paprika½ tsp paprika
¼ tsp cayenne pepper¼ tsp cayenne pepper
24 oz salsa verde24 oz salsa verde
⅓ cup cream cheese⅓ cup cream cheese
¾ cup shredded cheese¾ cup shredded cheese
3 tbsp cilantro3 tbsp cilantro
8-16 flour or corn tortillas8 to 16 flour or corn tortillas

Steps

Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn and chicken. Sauté for another 4 minutes and then add in the salsa verde.Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde.
Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2-3 tbsp of shredded cheese on one half of the tortilla, then place 3-4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or the air fryer for 2 minutes at 400F or until the exterior of the tortillas browns and gets crispy, cheeses melt.Wrap the corn tortillas (6 to 8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2 to 3 tbsp of shredded cheese on one half of the tortilla, then place 3 to 4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or until the exterior of the tortillas browns and gets crispy, cheeses melt.
Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm while you cook the next batch. Enjoy!

Elle's Chocolate Chip Cookie Bars

This is another oldie but goodie recipe. Mark prefers actual 'cookies' but, when you are in a rush, these are so easy and good. The picture to the right is in a 9x9 pan but, I actually prefer it in a bit larger pan so the squares aren't so deep as this is a dense bar (thinner is better but adjust your baking time accordingly).

Ingredients

1 C butter1 C butter
1 C brown sugar1 C brown sugar
1 tsp vanilla1 tsp vanilla
2 C flour2 C flour
1 C walnuts, chopped1 C walnuts, chopped
1 C chocolate chips1 C chocolate chips

Steps

Combine all.Combine all.
Put into a 9x9 pan and bake at 350F for 25 minutes

Tiktok Easy Manicotti Recipe

This recipe is all over tiktok and for good reason. It is super easy and good - my two favorite things! My picture doesn't do it justice but, we had already eaten almost half of the 9 x 12 pan by the time I remembered to take a picture - it was so good! Perfect for a hearty meal as the weather is getting cooler.

Ingredients

ManicottiManicotti
String CheeseString Cheese
Marinara SauceMarinara Sauce
1 lb ground beef, cooked1 lb ground beef, cooked
garlic powdergarlic powder
italian seasoningitalian seasoning
s&ps&p
1 C water1 C water
Shredded mozzarella cheeseShredded mozzarella cheese
Shredded parmesan cheeseShredded parmesan cheese
ParsleyParsley

Steps

Put one piece of string cheese inside each piece of manicotti in a 9 x 12 panPut one piece of string cheese inside each piece of manicotti in a 9 x 12 pan
Add marinara sauce over topAdd marinara sauce over top
Add cooked ground beef over topAdd cooked ground beef over top
Sprinkle seasonings over topSprinkle seasonings over top
Add 1 C water and cover with foilAdd 1 C water and cover with foil
Bake 350F for 30 minutesBake 350F for 30 minutes
Remove from oven and add shredded cheeses over topRemove from oven and add shredded cheeses over top
Return to oven and bake 20 minutes uncoveredReturn to oven and bake 20 minutes uncovered
Add parsley and serve

Super EASY Crockpot Yogurt

This is my favorite method of making yogurt so far (I may be getting an Instant Pot so we will see if that changes). I put the times I used below to help you figure out what times will work for you. Not only does this save money but it is so healthy and good for you!

Ingredients

1/2 Gallon of milk (grass fed and whole fat)½ Gallon of milk (grass fed and whole fat)
1/2 C yogurt with cultures½ C yogurt with cultures

Steps

3:30 pm - Put milk in crockpot on low for 2.5 hours3:30 pm - Put milk in crockpot on low for 2.5 hours
6:00 pm - Unplug and leave it for 3 more hours to 115F. Pull yogurt to get it to room temperature6:00 pm - Unplug and leave it for 3 more hours to 115F. Pull yogurt to get it to room temperature
9:00 pm - At end of 3 hours milk will be cooled enough to add the room temperature greek yogurt. With a fork, stir in yogurt and mix with milk. Put lid on crockpot and cover the crockpot with a towel to keep it warm9:00 pm - At end of 3 hours milk will be cooled enough to add the room temperature greek yogurt. With a fork, stir in yogurt and mix with milk. Put lid on crockpot and cover the crockpot with a towel to keep it warm
10 am - Leave it for 12 to 18 hours - more will be thicker but also more sour10 am - Leave it for 12 to 18 hours - more will be thicker but also more sour
Put into a container and keep in the fridgePut into a container and keep in the fridge
Drain off the whey (see notes) to make it thicker and into a greek yogurtDrain off the whey (see notes) to make it thicker and into a greek yogurt

Notes

Take the first serving from the top/side and allow the whey to 'pool' in that spot. Drain off the whey. Use the whey as the starter for future yogurt batches, ricotta cheese or feed to your dog (yum and great probiotics!)  

 

Easy Stovetop Yogurt

Yogurt is so easy to make. You bring milk to the right temperature, let cool, add the starter yogurt and keep warm while it ferments. Put in the fridge and enjoy! Yup, that is all there is to it. 

Ingredients

1 gallon milk1 gallon milk
1/4 C yogurt (with bacteria)


¼ C yogurt (with bacteria2 Tbsp L Reuterin powder

Steps

Bring milk to medium and boil, stir occasionally to prevent burning. Simmer 5 to 7 minutesBring milk to medium and boil, stir occasionally to prevent burning. Simmer 5 to 7 minutes
Pull yogurt to bring to room temperaturePull yogurt to bring to room temperature
Let cool 30 to 45 minutes to 115FLet cool 30 to 45 minutes to 115F
Skim off fat layer from milkSkim off fat layer from milk
Add in L Reuterin powder or any other probiotics you want to the yogurt
Add yogurt to milkAdd yogurt to milk
Put container in a warm area (108 to 112F)Put container in a warm area (108 to 112F)
6 to 8 hours to set - longer will be thicker and more tangy

Elle's Hummus

 I have a mini food processor and that makes this so quick and easy. It is so much healthier than store bought hummus (which usually has canola oil) and is delicious. I love that you can adjust the flavors to whatever you like. I love the tahini from Trader Joe's.

Ingredients

400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (can use any white bean but like chickpeas / garbanzo beans)400g / 14 oz canned chickpeas (1 can) , drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
1/4 cup liquid from the canned chickpeas¼ cup liquid from the canned chickpeas
1 medium garlic clove , minced1 medium garlic clove , minced
1/4 cup fresh lemon juice¼ cup fresh lemon juice
1/2 cup tahini, hulled (sesame paste), mixed well before using ½ cup tahini, hulled (sesame paste), mixed well before using (Note 2)
1/3 cup extra virgin olive oil⅓ cup extra virgin olive oil
Salt and pepper
1/2 tsp cumin, optional
Salt and pepper
GARNISH:subheading: GARNISH:
Pinch of paprika, more olive oil and reserved chickpeasPinch of paprika, more olive oil and reserved chickpeas

Steps

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps of either putting the chickpeas in a bowl of water and rubbing off the skins or, putting the chickpeas including the liquid in a bowl, covering with saran and microwaving for 3 minutes on high.Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
Reserve for garnish: Reserve 10 or so chickpeas for garnish.Reserve for garnish: Reserve 10 or so chickpeas for garnish.
Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blend until it becomes a paste.Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
Thin sauce - Add reserved liquid from can. Mix for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps mentioned above.Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.