Family favorites
This casserole was so easy and delicious. It has all the notes of a chicken pot pie, but in a pasta form. This is definitely going to be my “go to” this winter. Everyone in my family loved this and went back for seconds and that is a huge win! Serve with a salad and dinner is done!
INGREDIENTS
1 package of egg noodles
2 cups shredded chicken (I used a store bought cooked rotisserie chicken)
1 package frozen peas and carrots
1 package frozen corn
1 cup of milk
2 cans cream of chicken soup
1/2 medium onion diced
3 Tablespoons melted butter
1 sleeve of Ritz crackers, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Pinch of salt
Pinch of pepper
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Boil egg noodles according to package directions. While the noodles are cooking, in a large bowl mix the shredded chicken, frozen vegetables, both cans of cream of chicken soup, onion, basil, oregano, red pepper flakes, salt and pepper, mixing well. When the noodles are cooked, drain, and add to your other ingredients mixing until well combined. Pour into the prepared baking dish and top with the cracker crumbs and drizzle with the melted butter. Cover with foil and bake 30 minutes. Remove foil and continue to cook for 10 additional minutes.remove from oven and serve warm.
Enjoy!
As most of you know I have been working as a Taste of Home Magazine Volunteer Field Editor and one of the things we do as part of that is to try and write reviews for some of the Taste of Home recipes. This particular recipe had quite a buzz around it among many other Volunteer Field Editors, with everyone really loving it. I’ll be honest I was a little skeptical because I don’t really like cheeseburgers all that much, but decided to make it anyway as Jim is a huge burger fan! We both really, really enjoyed this dish and it does taste like a cheeseburger. The one and only thing I would do different the next time, is that I make it using slightly less relish as it really made the dish sweet. This is a keeper for me!
INGREDIENTS
1 refrigerated pie crust
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, diced
1/2 cup relish
1/2 cup crumbled and cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared yellow mustard
1 teaspoon hot pepper sauce
Pinch of salt
Pinch of pepper
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees. In a large skillet cook beef over medium heat until cooked through. Drain any fat from the bottom of the skillet. Add tomatoes, onion, relish and bacon mix to combine. Add the beef mixture into your unbaked pie crust. In a large bowl whisk the eggs, cream, milk, mustard, and pepper. Pour this over the beef mixture. Sprinkle the top with both cheeses. Bake at 375 degrees for 50 – 60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes of baking to prevent over browning of crust. Let stand for ten minutes before cutting. Serve warm.
Enjoy!
This was crazy easy and crazy delicious! I loved this dish for the ease, but Jim loved this dish for the flavors! I was VERY skeptical when I read the recipe if it was really going to come together with the water and peanut sauce cooking down together. Guess what it did?… and it was a fantastic dinner!
Serves 4
INGREDIENTS
8 ounces or half box of thin spaghetti (dry)
4 cups of water
3 scallions diced
2 cups rotisserie chicken, shredded
1/2 cup chopped peanuts or cashews, optional
PEANUT SAUCE
2 Tablespoons of soy sauce
1/4 cup creamy peanut butter
1/4 cup of rice vinegar
1/3 cup chicken broth
1 Tablespoon sriracha
DIRECTIONS
Mix all peanut sauce ingredients together until smooth. Place spaghetti, water and peanut sauce in a large pot. Bring to a boil over high heat. As soon as the water is boiling, turn the heat down to medium and stir every couple of minutes. Continue cooking until the sauce thickens and pasta is cooked, about 15 minutes. Add the chicken and scallions to warm through. Garnish with peanuts and serve warm.
Enjoy!
I don’t even know where to begin with this review! Robert’s Maine Grill and Market is located at 326 Route 1 in Kittery, Maine. 
They are open daily at 11:30 am and do take reservations. I would highly recommend reservations during the summer months. This restaurant has it all and hits every mark for me when I think about what makes a good restaurant. It is an amazing place for lunch or dinner. The location could not be more beautiful, the decor is rustic, but elegant at the same time, the service was top notch from the moment we walked in, with friendly prompt service through the entire meal.
When you walk through the door, the first thing you see is a little market area where you can take home some Maine made products…T- shirt or hats, to just name a few. We did not stop there for long, as we wanted to get to the food! We arrived right at 11:30 and I am so glad we did! I was able to snap a quick picture of the dining area but it filled up in no time!
And check out that view from our window, beautiful right?! As soon as we were seated we were given a plate of crackers with a horseradish spread. I was 
not too sure about the spread as horseradish can be overpowering, but this was not the case. It was a very mild spread and went perfectly with the variety of crackers that it came with. We did not order anything from the bar, but we did enjoy a soft drink and ice tea.
Jim ordered one of the specials for the day, the fish tacos (2) that came with a fresh corn 
vegetable salsa. This was made with a firm white fish and Jim devoured them in no time. Both of our dishes came with french fries that were perfectly cooked and served with malt vinegar or ketchup.
I had the Haddock Reuben sandwich that had ale braised cabbage, Swiss cheese and
spicy tartar sauce on toasted rye bread. This sandwich was so good and big! The fish was lightly battered with just enough cheese and cabbage to compliment that sandwich… absolutely perfect! 
I would order that sandwich any time!
Robert’s has a great menu and they believe in the “NOW” experience – being the best of Maine food in the mid coast region with the farm to table concept. Not only have they won a number of awards but they also believe in giving back to the community through “community suppers” (not served during summer months). On Tuesdays and Wednesday’s you can get a three course dinner for $14.00 dollars with the proceeds of Tuesday’s dinner going to local non-profit organizations.
Let’s get to that menu. They have an amazing raw bar with a large variety of oysters with at least 6-8 varieties offered daily. They also offer raw bar towers that include oysters, little neck clams, shrimp and lobster. And also offer a larger size as well! Other appetizers include lobster sliders that you can order (one for $7.00 or three for $19.00). They also offer pulled pork poutine, fried calamari, lobster pizza with a balsamic glaze. I think that lobster pizza will be on my plate next time! Soups and salads, lots of those too! New England clam chowder (that I hear is the best around) or how about a kale soup? Maybe a lobster cobb salad or house salad. But, the salad that stands out to me is their grilled romaine salad with roasted tomatoes, bacon and a sweet garlic vinegarette. We make grilled romaine salad at home and love it!
Their main course options really shine when it comes to Maine seafood, so many amazing choices! The lobster stew with a buttermilk biscuit sounds amazing. Other choices like the lobster roll and clam chowder combo or baked cod sound yum. Let’s not forget all the lobster choices… steamed lobster, baked stuffed lobster or a table side clam bake for two that includes lobster, muscles, clams and kielbasa! Tough choices!!
They also have many of everyone’s favorite fried dishes including fish and chips, fried clam roll, fried oyster roll and of course the fried scallop roll! If that doesn’t do it for you, Robert’s has a fried seafood charger with fried, clams, haddock, shrimp and onion rings!
I have not even mentioned the side dishes! I can’t leave you wondering about those tasty dishes! I already mentioned the french fries that were terrific but they have onion rings and mac and cheese. I have to say the grilled chili lime corn on the cob sounds terrific!
They have a number of daily specials, along with a children’s menu. I should mention the dinner menu includes other great items not on the lunch menu that includes a East Coast jambalaya, pulled pork, buttermilk fried chicken, grilled sirloin steak to just name a few, not to mention their house burger with cheddar, carmelized onion and heirloom tomatoes.
Although we did not order dessert, I know Robert’s Maine Grill and Market is known for their blueberry crumble a la mode. This comes in two sizes and if you don’t want that there are plenty of others to choose from including whoopie pies, brownie sundaes and cheesecake.
Anything you order at Robert’s Maine Grill and Market, I have no doubt will be delicious. I am ready to go back!
They have a full website http://robertsmainegrill.com/ with more information, so take some time out and visit Robert’s Maine Grill and Market. You will love it as much as we do!
Enjoy!
These cookies are fabulous! They are a favorite to everyone who had a chance to try them. They lasted less than 24 hours in my house. I did share some as a gift for a very special group of doctors and nurses, they also loved them! These cookies are a soft cookie that are rolled in a mixture of cinnamon and sugar. I have a request to make them again ASAP!
NOTE– This recipe makes about 40 cookies.
If you are having trouble finding the cinnamon chips check Walmart, some of the other grocery stores don’t carry them or only carry them seasonally.
INGREDIENTS
1 cup unsalted butter
1/2 cup packed light brown sugar
2 cups granulated sugar, divided
2 teaspoons vanilla extract
3/4 cup pumpkin Purée
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon, divided
2 teaspoons pumpkin pie spice
1 cup plus 1/3 cup cinnamon chips
DIRECTIONS
Melt the butter in the microwave and let cool slightly. In a medium bowl, whisk the melted butter, brown sugar, and 1 cup of the granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth and set aside. In a large bowl whisk the flour, salt, baking soda, baking powder, pumpkin pie spice and 3 teaspoons of cinnamon. Pour the wet ingredients into the dry ingredients a little at a time mixing to combine as you go. The dough will be very soft. Fold in the cinnamon chips evenly, dispersing them in the dough. Cover the dough and chill for 30 minutes, chilling is a must don’t skip this step! Take the dough out of the refrigerator and preheat oven to 350 degrees. Spray two baking sheets lightly with non-stick spray. In a separate bowl combine the remaining granulated sugar and cinnamon together mixing well to combine. Roll about 1 1/2 tablespoons of dough into a ball and roll the ball in the cinnamon sugar mixture, place on your baking sheet and slight push down on the dough to flatten it. When the baking sheets are filled, bake the cookies for 8-10 minutes (mine took 9 minutes) the cookies will look soft and under baked…but trust me take them out for a moist cookie. Remove from the oven and allow the cookies to cool for ten minutes on the pan before removing to cool on a cooling rack. Let cookies cool for an hour before enjoying (this is the hard part of the recipe) continue rolling, flattening and baking until all of the dough has been used.
NOTE– Cookies will stay fresh covered at room temperature for up to one week. You can make the dough and chill in the fridge for up to 3 days but when getting ready to make allow the dough to come to room temperature before handling.
Enjoy!
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