Lemon Drop Jello Shots

These Lemon Drop Jello Shots were a huge success at our football tailgate this weekend.  Everyone was so surprised at the presentation and how great they tasted.  So, as promised here's the info for how to make these fun little treats.

Lemon Drop Jello Shots
- 8 large lemons
- 2 packages lemon Jello (3 oz each)
- 1 cup boiling water
- 1 cup citrus vodka
- 1/2 cup lemon juice
- 1/2 cup ice cold water

Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside.  Use a spoon to scoop out all of the insides and pulp.  You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel.  Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.

Prepare the Jello mixture by mixing 1 cup of boiling water with two packages of lemon Jello.  Stir until the Jello has completely disolved.  Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water.  Stir until cooled.

Pour the Jello mixture into each lemon half so that they are completely full.  Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.

Once the Jello is firm, and you're ready to serve, cut each half into three slices.  Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife.  Share with friends and enjoy!!

This recipe can also be modified to use with any other citrus fruit like oranges or limes.

source: savory reviews

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Update: If you're interested in another similar recipe, see this post for Cherry Limeade Jello Shots. 

Ham and Cheese Quiche

I made miniature versions of Sarah's favorite quiche recipe for brunch tailgating for the NCSU football game this weekend. When she hosted my bridal shower back in April, she had tons of different quiches and this was one of the best ones. It's a really easy recipe to make and the personal size is convenient for a quick breakfast for one. You can freeze or refrigerate these after cooking, just reheat them in the oven for a few minutes before serving. 

Ham and Cheese Quiche

- 8 small quiche pans (example)

- 2 refrigerated pie crusts

- 8 oz ham, diced

- 1 cup shredded swiss cheese

- 1 cup shredded cheddar cheese

- 3 eggs beaten

- 1 1/4 cup half and half 

- 2 tsp salt

- 1/4 tsp pepper

Preheat oven to 350.  Unroll pie crusts and cut circles of the crust to line 8 small quiche baking pans (4 inches in diameter). Bake pie crusts in oven for 5-7 minutes until lightly golden.

Combine beaten eggs, half and half, diced ham, cheese, salt and pepper and whisk together.  Pour about 1/2 cup of mixture into each crust, until the mixture comes up to the top of the crust.

Bake in oven for about 30 minutes, until a knife inserted into the quiche comes out clean.  Let stand a few minutes before serving.

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Chicken and Rice Casserole

Last night, I made one of our favorite comfort food dishes, Chicken and Rice Casserole.  It's a wonderful recipe from my mom and Kevin loves it because the leftovers are great for lunch the next day.  I've posted this recipe before, but I decided to update again with pictures. 

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Chicken and Rice Casserole 

- 2 lbs chicken breast 

- 1 1/2 cups rice 

- 1 stick of butter, softened 

- 1 package cream cheese (8 oz), softened

- 1 package frozen mixed vegetables (12-16 oz)

- 2 cups shredded cheddar cheese or colby-jack cheese

- salt and pepper, to taste

Preheat oven to 350 degrees. Boil chicken breasts until no longer pink in the middle. Chop into bite size pieces and set aside. Meanwhile, cook the rice according to package. Warm mixed vegetables in a separate saucepan over medium heat.

Combine butter and cream cheese until thoroughly mixed and divide in half. Stir half of the cream cheese/butter mixture into the rice and the other half into the vegetables until coated. Season with salt and pepper.

In a casserole dish, add all of the rice so that it creates a uniform layer across the bottom. 

Next, add the mixed vegetables on top of the rice.

Add all of the pieces of chicken on top. 

Then add the shredded cheddar cheese to cover the entire casserole, about 2 cups.

Place in oven for 10 minutes at 350 degrees until heated through and the cheese is melted.

Enjoy!

Smothered Chicken Breasts

I made this chicken dish for dinner last night and it was a big hit. We have chicken a lot and it gets pretty boring if you always cook it the same way. So, I decided to try out a new recipe and it worked out really well. I served it with green beans and the mashed potatoes that I posted about earlier... yum.  What I love most is that the chicken in this dish serves as a blank canvas for the sweet, caramelized onions, salty bacon and yummy cheese to play off of.  Although it's not the healthiest dish in this form, you could certainly make some substitutions to make this good for you, with Canadian bacon or ham and fat free cheese. 

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Smothered Chicken Breasts
- 4 boneless, skinless chicken breasts
- 2 tbs olive oil
- ground sea salt, black pepper, garlic powder, Italian spices
- 6-8 strips of bacon
- 1 medium onion, thinly sliced
- 1 tsp sugar
- 3/4 cup colby-jack, cheddar and mozzarella cheese mix

Season the chicken with salt, pepper, garlic powder, and a little bit of Italian spices. Add the olive oil to a large sauté pan over medium heat and then add the chicken breasts. Cook for about 15-18 minutes, turning halfway through, until the chicken is no longer pink in the middle and the juices run clear. Remove the chicken from heat and keep warm.

Add the strips of bacon to the same pan and cook until crispy. Remove the bacon and place on paper towels. Drain the bacon drippings from the pan, reserving about 2 tablespoons.  Sauté the onions in the remaining drippings and sugar until golden brown.

Place chicken breasts on a plate, top with strips of bacon, caramelized onions, and cheese. Allow cheese to melt and serve.

source: modified from allrecipes.com

Mashed Red Potatoes with Garlic and Cheese

I love these rustic mashed potatoes.  The red potato skin gives such a nice flavor and texture to the dish.  These are quick, easy and taste so much better than instant mashed potatoes.  

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Mashed Red Potatoes with Garlic and Cheese
- 2 lbs of red potatoes, washed and cubed
- 3 cloves of garlic, whole
- 4 tbs butter
- 1/2 cup milk
- 1 tsp salt
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese (optional)
- garlic powder, fresh ground black pepper to taste

Bring a large pot of water to a boil.  Add the potatoes and cloves garlic to the water and boil them for about 15 minutes, or until the potatoes are soft and tender.  Drain the potatoes and remove the garlic cloves. Add the potatoes back to the pot.  Mince the cooked garlic and it back to the potatoes.

Break up the potatoes with a potato masher, fork or blend them with a hand mixer.  Add the butter, milk and salt slowly until you have a desired consistency.  Stir in mozzarella and Parmesan cheese and season with garlic powder, fresh ground pepper and salt, if necessary.  Stir lightly and serve immediately.

source: modified from food.com