Tuesday, September 16, 2014

Creamy Chicken Casserole

Before I had my baby the one thing I tried to do was stock up on food for our house. Kind of ironic that my biggest concern was snacks and dinners (not labor, delivery, or a newborn) but I was more afraid of being hungry apparently.(!) In my defense, I knew I couldn't control a lot of things but one thing I could do was plan ahead for food!

Part of my "planning" was also requesting delicious meals from my Mom and Mother-in-Law when they came to visit and help out after the baby was born.

This recipe is one of my favorites from my Mother-in-Law. It was the first recipe I requested when she came. It's true comfort food at it's best.  Seriously, make this creamy, buttery delicious casserole ASAP!

A few notes about this recipe-if you have apple juice, definitely use it. It gives the sauce a little sweetness-if you don't have it-don't worry about it, it's still delicious. Also note that "herb seasoned stuffing mix" is NOT Stove Top, it's those bags you buy for stuffing around Thanksgiving, see the link above to be sure you get the right kind and then just crush some of it up to put on top.

Creamy Chicken Casserole
Serves 4

4 chicken breasts, sliced lengthwise
6 slices Swiss cheese
2 cans cream of chicken soup
1/2 cup apple juice or water
1 cup herb seasoned stuffing mix-crushed
1/4 cup butter, melted


Preheat oven to 350. Grease a 9 by 13 baking dish. Arrange chicken breasts on the bottom of baking dish and cover with Swiss cheese slices. Whisk soup and juice (or water) together.  Pour soup mixture over chicken and cheese in baking dish. Sprinkle crushed herb seasoned stuffing mix over entire baking dish. Pour melted butter over stuffing.

Bake for 45 minutes - 1 hour or until chicken is done.

Serve over rice. 


Tuesday, September 9, 2014

Garlic Feta Dip

I'm a firm believer in a sweet and savory balance. Every gathering or party I throw I always try to have a balance of sweet and savory. I'm the girl that likes to order a milkshake with fries or eat potato chips and M&M's and I don't think I'm the only one!

I feel like there are endless possibilities for the sweet side of things: cookies, bars, cakes, pies, candies, donuts, breads, ice creams, sorbets.....I mean seriously the list goes on and on!

But for the savory-I usually struggle with finding easy but delicious recipes that serve a crowd. I feel like dips are always a hit because they can be served with vegetables and chips or crackers. But the options seem to be: queso, cheese ball, spinach dip, onion dip, artichoke dip and that's usually the same rotation. (Don't get me wrong-I love all those!) But I wanted something new for a baby shower I helped host last week.

I found this dip on Pinterest and tweaked it to make it perfect. It has bold flavors of feta and garlic and isn't like any other dip I've eaten!

I hope you like it as much as I did! (and my husband. and all my friends.)

Garlic Feta Dip
The Apron Gal

Serves 6

4 ounces crumbled feta (roughly 3/4 cup)
2/3 cup or about 6 ounces plain Greek yogurt
1 block cream cheese (8 ounces), softened*
2 cloves fresh minced garlic
1 teaspoon dill
1/2 teaspoon oregano
1/2 teaspoon parsley

Mix together all ingredients. For a softer dip, serve immediately. For a thicker dip, refrigerate 1-2 hours and then serve. 

Serve with crackers and fresh vegetables.

*Cook's note-for best texture use full fat cream cheese. 


Wednesday, August 13, 2014



Yes, I've neglected this here beloved blog over the past couple months because something-or should I say someone has taken priority and kept me only slightly preoccupied.

I'd like to introduce you to my sweet baby girl-Nora. She joined us on June 6th and we are absolutely smitten in the truest form of the word.

 A few days old

 Hanging out with her momma 

 2 months old and those big blue eyes kill me! 

And her smile. It's the best.

Life has been hectic! I've transitioned from being a full time Events Coordinator to now full time Stay at Home Mom and Blogger. Today, she's almost 10 weeks old and life is settling down as I gradually get the hang of this whole parenthood thing.

What does this mean for you, my readers? Well hopefully, lots more new recipes, more parties, and beautiful photos as I have more time at home. I'll also probably start throwing in some tips/tricks/activities from my new Mommy life but things should look about the same overall.

Thanks for your patience as I have been figuring things out and definitely check back soon for new recipes and fun features!


Wednesday, May 28, 2014

Oven Fajitas

I'm sorry for my recent absence! I've been in full "get ready for baby" mode! I'm due in just 3 days and I think I'm finally feeling ready. I've been organizing, cleaning and stocking my freezer with meals and my pantry with yummy snacks! Not to mention buying final things, washing baby clothes and trying to get some rest before a newborn keeps me up all night!

One of the first meals I made when meal planning were these oven fajitas. They are simple, flavorful and can be easily whipped up. You could also cut up the raw ingredients and then freeze them to make one night. Simply thaw and then follow instructions accordingly. 

I will be making these again soon for sure since they allowed for leftovers and were quick to throw together-perfect for a new mom! 

Oven Fajitas
recipe courtesy Budget Bytes

Serves 4

1 Tbsp chili powder
½ Tbsp paprika 
½ tsp onion powder 
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper

1 tsp sugar 
½ tsp salt
½ Tbsp corn starch
or your favorite premixed fajita/taco seasoning 
1 large onion
2 green bell peppers
1 red bell pepper
1 pound chicken breast or chicken tenders
2 tbsp vegetable oil

8 tortillas 

Optional toppings: lime, sour cream, cilantro


Preheat oven to 400 degrees.

Mix spices together unless using pre-made mix. Cut onion, bell peppers and chicken into long strips for fajitas and place in a medium bowl. Toss chicken and vegetables with vegetable oil and spices until coated. 

Place chicken and vegetables in oven safe dish and bake for 35-40 minutes, tossing once half way through. 

Layer chicken and vegetables on tortillas and top with sour cream, squeeze of lime and chopped cilantro.


Friday, April 25, 2014

Cabbage Slaw

Are my husband and I the only ones obsessed with street tacos? We love fish tacos, carnitas tacos and unique versions like from our favorite restaurant, Torchy's Tacos. I wouldn't call us taco "connoisseurs" but pretty close. 

So many of my best memories in recent years involve delicious tacos-at the beach on the Oregon coast, Taco Tuesday date night with my husband when all I needed was some alone time with him, our favorite taco place in my hometown where our family goes, and trip to California with my girls munching on tacos. 

So many memories all wrapped up in little tacos. 

To me, the best part of any good taco (especially fish tacos) is not only the delicious meat (I don't often choose veggie only tacos) but that delicious crispy and flavorful slaw on top. And I finally feel like I finally mastered my own version of those slaws for when we make tacos. I used a shredded coleslaw mix so that I could whip up my own batch whenever and in smaller batches. 

I HIGHLY recommend eating this slaw over the carnitas taco recipe I posted last week in corn tacos. Everyone will love you. People will cheer. And the memories. So many good memories to be had with delicious tacos.

Cabbage Slaw for Tacos
The Apron Gal

Serves 12-16 (can easily be halved for a smaller batch) 

14-16 ounce package coleslaw mix like this (shredded cabbage, carrots, etc.) or you can be an overachiever and cut around 6 cups of your own mixture of fresh cabbage, radicchio and carrots :)
1 cup chopped cilantro
1/2 cup chopped red onion 
Juice of 1 Lime
2 teaspoons apple cider vinegar
1/2 cup, scant mayonnaise  
Dash of Salt

1/2 jalapeno, optional 


Finely chop the red onion and cilantro (chop and add desired amount of jalapeno here also). Add red onion and cilantro to shredded coleslaw mix. Stir in juice of the lime, apple cider vinegar, a dash of salt and then gradually add in mayonnaise until desired sauciness is achieved.

Let chill for 1 hour to let flavors meld properly (recommended but not required). 

Cook's Note: I don't recommend making this too far in advance as you don't want the coleslaw to get soggy. You could certainly wait on adding the mayonnaise until slightly before serving and have everything else mixed together. 



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