Cheesy Cheddar Hashbrown Bake

Chop up the onions................add the butter

cook until the onions are translucent....
add the sour cream and cream of chicken and the cheddar cheese.. melt, mix this mixture with hashbrowns and cook in over until golden brown!

mmm... serve with any dish!

Cheesy Cheddar Hashbrown Bake

 

Ingredients:

3 Tablespoons Butter

1/2 Cup Onion, diced finely

1 Can Cream of Chicken Soup

2 Cups Medium Cheddar Cheese, shredded

1 Cup Light Sour Cream

1 1/2 Pounds Frozen Shredded Hashbrown Potatoes, thawed

Salt & Pepper, to taste

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Directions:

In a large skillet, melt the butter and add the onion and saute until translucent. Lower heat and add the cheese, sour cream, soup, salt and pepper. Mix until combined. Add potatoes to a large bowl and then pour wet mixture oven them and combine everything thoroughly. Spread mixture out in a baking dish and bake in a pre-heated 375 degree oven for about 1 hour, or until potatoes are tender. (all ovens cook differently, so take it out and check it at the 50 minute mark and keep cooking if needed)

My Take:
I thought the meal was delicious, definitely going to be a staple of a potato side dish at our house.  My kids even loved it.  My brother in law was over for this meal and he HATES onions, but he even choked it down ate the entire thing!  So if I can get him to eat it, and say he liked it, then it's good.  If you are an onion lover, then of course, you'll like the onions in it, but I encourage you even if you're not an onion lover, that you will include them and try the dish, they are subtle.

Pretzel Crusted Tilapia

WELCOME! This is THE most view post on my blog! Please check out other recipes and pass along to your friends! I'd love comments too, let me know if there is something you'd like to see! :)

Prepare the line-up, mayo, fish, pretzels (crushed in food processor)

Pretzel Crusted Tilapia

Ingredients

• 8 ounces, weight Pretzels
• ½ cups Mayonnaise
• ¼ cups Spicy Brown Mustard
• 2 pounds Tilapia Fish Fillets

Preparation Instructions

1. Prepare a baking pan by spraying it with cooking spray. Preheat oven to 425 degrees F.
2. In a food processor, pulse pretzels until they are close to breadcrumb consistency. Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).
3. In a bowl, combine mayonnaise and mustard.
4. Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix. Place fish, mayonnaise/mustard side DOWN, into crushed pretzels. Press fish down slightly, if necessary, to help the crumbs adhere. Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix. Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels. Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.
5. Remove fillet from crumbs and place fish on the baking pan. Repeat with remaining fillets. Give a light spray of cooking spray to the tops of the fish that are on the baking pan.
6. Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily. Note: be sure to watch how long it takes to cook depends on how thick your fish is. You could also check the temperature in the thickest part of the fish with a meat thermometer. It should have an internal temperature of 145 degrees F.

Name Change... ish

Okay, so I kinda changed the title of the blog... because Momma Mitchell's Hot Recipes was good, but I am more of a Lola.. than just a Momma! SOOOO, I changed it to my brother in law's suggestion of Lola's Ho'made cooking.... kinda clever huh? It's more me anyways, so it's the same place, all the same good recipes, same concept, just a different name, so keep visiting!

Shrimp Tacos W/ Adobo Cream Sauce

Shrimp Taco's With Adobo Cream Sauce

Take some peeled and deveined shrimp (not too big) and drizzle them with olive oil in a bowl. We sprinkled some of this stuff over top and mixed it all up.

I pan fried them, but the recipe said to:Toss them into a grill basket, or if you don’t have a grill basket, skewer them and grill them just until they turn from opaque to whitish-pink, about 4 minutes per side. We threw our corn tortillas right on the grill grates and let them warm up and get nice and toasty as well. I served a side of corn with the tacos because I love corn, easy, just put the corn in a pot of water and boil about 10 minutes. yum

I was busy prepping the rest of the ingredients. Here is what we use for toppings.

Shredded Nappa cabbage , chopped fresh avocado, chopped tomato, chopped red onion, and lime wedges.

Oh yes! And chop up a bunch of cilantro.

If you are feeling lazy, you could just lay a few sprigs of it on your taco and that’d be just dandy in my book.

Now for the sauce.

It’s very simple. Just take one cup of light sour cream and stir in 2 tablespoons of chipotle and adobe sauce out of a can of Chipotle and Adobe peppers.

If you only use the sauce and not the peppers, you can just mix it all up with a whisk in no time at all.

It makes for a creamy, spicy, smoky sauce that absolutely finishes off these tacos in a big way.

Now for assembling the tacos. Spoon about 5 or 6 shrimp into the bottom of your taco. Top with a handful of cabbage and a sprinkling of cilantro and tomatoes. Add some red onion slices and a few chunks of avocado. Squeeze a lime wedge over top of all and then dollop on some sauce.

Fold your taco in half and take a bite of the deliciousness that is Shrimp Tacos.

This will become a standard grilling meal at our house this summer. Substitute some tilapia or some orange roughy and this also makes a fantastic fish taco as well!

Play around with the toppings…add some queso fresco cheese or some jalepenos if you’re daring.

Whatever you do, make these soon! It’s a great patio meal. Super easy, very tasty and fun to make!

I want to have a party soon to make these shrimp tacos, I also have some beer battered fish taco's I want to try soon, Maybe I'll have a taco bar party and everyone can try different tacos... any takers?

Crafty? Every blue Moon!

I like to think of myself as a crafty person, but I'm just not... I try to be though. I look up ideas all the time on other peoples blogs and really try to recreate them, I'm never so good at it, but recently, I've moved into a new house and I've tried to do many more crafty things.

I like to cook as everyone knows, I like to follow recipes and then have my family tell me yay or nay on if I should make it again. Well, my husband and I have this inside joke, he used to call me every DAY asking, "what's for dinner?" It drove me crazzzzzzzzzzzzy, because as if I wasn't working too or had kids at home, covered in poop and he thought that at 10am I knew what was for dinner????? Well, now I do, because I vowed to be better at it and if it was that important for him to look forward to dinner that night, then I'd have to have something good and let me know in advance, so I started to make a list.... but NOW, I made this Chalkboard Menu! It's great because it was super easy. I bought Crackle spray paint and Chalkboard spray paint for $4 each at Lowes and then I found a frame that worked at Goodwill for $2. So check your local Goodwill for a good frame, just look for the potential! Spray painted it and hung it up and Voila! Now my hubby can look at it all day long any day and know what to expect that night! This has helped.... it's the small things... and guess what.. I don't have to answer the dreaded question, "What's for dinner?" :)

Cheesy Chicken Dip

Cheesy Chicken Dip

1 8 oz. package cream cheese
1 1/2 c. salsa, divided
1 or 2 cups shredded chicken breast
1 or 2 cups Mexican blend cheese (cheddar and jack)

Soften cream cheese and blend with 1/2 cup of the salsa. Spread in the bottom of a pie plate or small square casserole dish. Spread remaining 1 cup salsa over the top of the cream cheese mixture. Spread chicken all over the top and then the cheese. Bake, uncovered, in a 350 degree oven for about 12-15 minutes or until cheese is melted and bubbly. Serve with tortilla chips, Frito's Scoops or any type of corn chip.




Had a girls night out party and made this, it took me zero seconds to put together.. I know, amazing right? Nah, about 5 minutes prep time once the chicken is cooked and shredded. Tasted delicious, will make again! Also you could add refried beans if you like them, I didn't because my friend doesn't like them. But if you do, they'd be good... or black beans... oh yeah!

Papa Cheek's Potato Salad

Papa Cheek's Potato Salad

6 baking potatoes
1/2 cup chopped green onion
1/2 cup celery chopped
3 hard boiled eggs
mayo-4 tbsps
yellow mustard-2-3 tbsps... to taste
salt and pepper

Boil potatoes with skins, don't let them get too soft, or they will turn to mush. When boiled cut into chunks and add celery, eggs, onion, mayo, mustard and salt and pepper to taste. The amount of mayo and mustard you use is debatable for how much you like in your potato salad, so it's up to you.

This is my Daddy's recipe and he always made it growing up and served it with BBQ chicken or BBQ Ribs. Very good grilling out side!