Blog Update: We're printer friendly!!

Hello everyone!  After several requests, I'm happy to inform you that we are (finally) printer friendly!  To print a recipe, all you need to do is click on the button at the end of the post that looks like this:

Then, you can choose to print with or without pictures.  If you don't want to include the pictures, simply check the box in the top right hand corner that says, "no images".  

I hope this is helpful for those of you that like to print out the posts.  :)  Thanks again for being apart of Our Blissfully Delicious Life!

~ Rachel

Porch Crawlers

Now this is a fun cocktail that's perfect for a summer party! It's refreshingly light & best (in my opinion) served over ice.  I've also heard them called Summer Beers or Brews & Hillbilly Lemonade but I'll stick with the name Porch Crawlers for this simple explanation:  If you drink too many of them, at the end of the night you'll be crawling up the porch to get in your house!  The ingredients sound odd, but trust me they are tasty!  Maybe a little too tasty, beware- they are potent (hence the name)!  So if you're looking for a simple cocktail to get your party started, give these a try.  They will not disappoint!  

Ingredients:

2-3 cans of frozen Lemonade Concentrate

3 3/4 cups cold Vodka (or 2 1/2 lemonade cans full)

9 (12 oz) cans of cold Light Beer

Directions:

Combine 2 cans of the lemonade concentrate with the vodka (we used Smirnoff) & beer (we used Miller Lite).  Taste & add the remaining can of lemonade if desired.  Serve over ice.  Enjoy! 

I made it in this 5.5 Quart container & it just about filled it up.  Servings depend on your consumers!  ;)

Enjoy!!

I slightly adapted this super fun cocktail recipe from these cool fellas! 

http://www.thebittenword.com/thebittenword/2010/08/porch-crawlers.html

Classic Macaroni Salad

This is a spring & summer time staple in the south!  It's cool, creamy & goes with practically anything.  Whether you're having BBQ chicken, hot dogs, hamburgers, or ribs-  this is the perfect side for any family gathering.  It keeps well, so don't be afraid to make a day or so ahead.  Leftovers will keep for up to a week (if they lasts that long!) in the refrigerator too.

 Ingredients:

2 cups (dried) Elbow Noodles

3 Hard Boiled Eggs, chopped

1 Stalk of Celery, finely chopped

2 Green Onions, thinly sliced

1 1/2 tsp Dijon Mustard

1 1/2 tsp Yellow Mustard

3 tbsp Sweet Relish

1-1 1/4 cup Mayonnaise

Salt & Pepper, to taste

Directions:

Cook the pasta according to the package directions, leaving slightly al dente.

While the pasta cooks, chop the celery & green onion.  I like to use green onion, because they are milder than other onions.  If you like more onion flavor, use a red or yellow onion.  

Combine the drained pasta, celery, onions, mustard's, relish & mayonnaise in a large bowl.  I like to use a combination of both dijon & yellow mustard, but you can just add 2 tbsp of which ever you prefer.  

Gently fold in the chopped eggs.  Season with salt & pepper, to taste.

Serve immediately or chill in the refrigerator until ready to serve.  

Enjoy!! 

This recipe makes 6-8 side servings.

Paula Dean's Corn Casserole

This stuff is SO good!!  It's buttery, sweet, creamy & just plain yummy!!  Some also refer to this as corn pudding...What ever you want to call it, it's terrific & so simple to make.  It's the perfect side dish for any back yard barbecue or summer gathering.  I made it this past Easter with my husband's (almost) famous BBQ & it was a huge hit, as usual!  

Ingredients:

1-  8oz pkg Corn Muffin Mix

1-  15 1/4 oz can Whole Corn, drained

1-  14 3/4 oz can Cream Style Corn

1 cup Sour Cream

1/2 cup Butter, melted

1- 1 1/2 cup Cheddar Cheese, shredded

Directions:

Preheat the oven to 350 degrees.  In a large bowl, combine all the ingredients except the cheddar cheese.  

 This is the corn muffin mix that I use.  You can find it in the baking isle of any grocery store.

Pour into a 9 X 13 casserole dish that has been coasted with nonstick spray.  

Bake at 350 degrees for 40-45 minutes, until golden brown. Top with the shredded cheese & return to the oven for another 5 minutes, or until the cheese is melted.  

Let cool to set for a few minutes before serving.  

Enjoy!!

Here is Paula Dean's original recipe.  It serves 6-8 side servings. 

Chicken Enchiladas with Green Chile & Sour Cream Sauce

Here is a fabulous enchilada dish, just in time for Cinco de Mayo!  There are a couple of steps but it all comes together really quickly.  You can simplify it more by using left over chicken or a store bought rotisserie.  The creamy sauce is so yummy, a nice alternative to traditional red sauce!  Serve with Mexican Rice & refried beans for a completely delicious Cinco de Mayo meal!

Ingredients:

12 Small (Fajita size) Flour Tortillas

2 cups Cooked, Shredded Chicken (**See Note)

2 cups Shredded Monterrey Jack Cheese

(For the Sauce)

3 tbsp Butter

3 tbsp Flour

2 cups Chicken Broth

1 cup Sour Cream

1- 7oz can Chopped Green Chiles

Directions:

In a chefs pan, over medium heat, melt the butter & add in the 3 tbsp of flour.  

Cook for 1 minute, stirring constantly.

Add the chicken broth & whisk until smooth.  Continue to cook over medium heat until the sauce starts to thicken.  

Stir in the sour cream.

 Then the can of chopped chiles.

Reduce heat to low & let sit while you fill the enchiladas.

Preheat the oven to 400 degrees.
Spray a 9 X 13 casserole (or use 2 smaller casseroles like I did) with nonstick spray.  Working with about 4 tortillas at a time, microwave for 5-10 seconds.  Fill each tortilla equally with chicken & cheese.  Tuck in the sides & roll the tortilla closed.  Place the filled tortilla, seam down, in the casserole dish.  Continue until all the chicken is used up, reserving some of the cheese for topping.

Pour the sauce over top of the enchiladas, then top with reserved cheese.

Bake at 400 degrees for 20-25 minutes.  Let cool slightly to set & serve.

Enjoy!!

This recipe is slightly adapted from Let's Dish.  Check the post, her pictures are much better than mine!

**Note:  I roasted 2 boneless, skinless chicken breasts drizzled with olive oil & seasoned with salt & pepper in the oven at 350 degrees for 30-35 minutes.  Allowed to cool then shredded to make approx 2 cups of chicken.