Cheese Curd In Paradise

Comfort Food

Beer Cheese Chicken Skillet

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCormickONEatMeijer #CollectiveBias

Beer Cheese Chicken Skillet is a weeknight friendly meal that is packed with flavor. Tender chicken breasts, beer, sharp cheddar, a touch of cream, and McCormick ONE Seasoning Mix makes an easy meal that everyone will love.

Chicken on a plate

We love to mix-up dinner at our house, but not sacrifice a lot of time on weeknights. McCormick ONE Seasoning Mixes are made with McCormick seasonings, and are perfect for an easy prep dinner that will be loved by the entire family. I love the variety of mixes from Farmer’s Market to Creamy Chicken and Vegetable to Chicken Parmesan- all prepared in one pan! There is also no MSG and no artificial flavors.

This recipe for Beer Cheese Chicken Skillet is easy on prep and easy clean-up- both important for weeknight cooking. This is a recipe that will not give you a laundry list of ingredients either- just simple and delicious. I love homemade meals, and it is far easier on the weeknight with a little help from McCormick ONE Seasoning Mixes.

chicken plated and in skillet

This chicken skillet is packed with flavor. The recipe calls for chicken breasts- which cook beautifully in a skillet. The chicken is seasoned exclusively with McCormick ONE Seasoning Mix: Farmer’s Market. The sauce is a delicious pan sauce using the chicken drippings, garlic, beer, chicken broth, and cream. The chicken is finished in the sauce and is absolutely delicious.

This is a wonderful meal for a fall evening to enjoy with family. Another plus is that the leftover (if there are any) are wonderful for lunch the following day! I not only love an easy one-pan meal, but I love when it makes a weekday lunchtime easier!

seasoning packets at the store
seasoning packets at the store

McCormick ONE Seasoning Mix can be found at Meijer in the spice and baking isle. Check out all of the delicious options to make your family dinner easy and delicious! There are so many wonderful options deciding what to try first is the hardest part!

raw chicken on a plate
seasoning mix in a jar
seasoned chicken on a plate

What do you need to make my Beer Cheese Chicken Skillet?

How do I make Beer Cheese Chicken Skillet?

  • Season chicken with McCormick ONE Seasoning Mix: Farmer’s Market on both sides.
  • Heat olive oil in a skillet over medium heat. Place chicken in the skillet and cook on each side.
  • Remove chicken from skillet and add the garlic. Cook for about a minute and whisk in the beer.
  • Next, add the chicken broth and simmer for 5 minutes.
  • Add the heavy cream and lightly simmer for an additional 5 minutes. Whisk in the cheese.
  • Add the chicken to the sauce, top with cheese, and simmer for an additional 5 minutes.
  • Plate chicken with mashed potatoes and a seasonal veggie or salad. Drizzle beer cheese sauce on top of the chicken.
seasoned chicken in a skillet
chicken in the sauce in the skillet
making the beer cheese sauce
chicken with cheese in the skillet

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chicken plated and in skillet

Frequently Asked Questions

Can I use chicken thighs?

Yes, but you cook like will decrease and it is important to make sure that you are using a meat thermometer to make sure that the chicken is properly cooked to an internal temperature of 165°F.

Will a non-alcoholic beer work?

Absolutely! I recommend a light beer with an NA beverage or an alcoholic beer.

Can I use a different cheese besides sharp cheddar?

Yes, it will change the flavor profile, but pepper jack or a mild cheddar would be delicious.

I am having trouble with my chicken getting too much color in the skillet, what can I do?

Make sure that you do not have the heat too high. Also, if you are working with a larger chicken breast you may experience this because it is a longer cooking time. You may want to reduce the size of the chicken to make sure all pieces are evenly sized.

Can I use milk in place of cream?

Your sauce will not thicken properly without the cream. If you need to use milk I recommend a whole milk but, again, the thickness of the sauce will be impacted.

chicken plated

Looking for more delicious skillet and on-pan meals?

One Pan Ranch Pork Chops and Veggies

Crispy Baked Pretzel Chicken with Creamy Honey Mustard Ale Sauce

Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce

chicken plated and cut
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chicken plated

Beer Cheese Chicken Skillet

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts (about 4 pieces)
  • 1 pkg  McCormick ONE Seasoning Mix: Farmer's Market
  • 2 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 1/4 cup light beer
  • 1/2 cup low sodium chicken broth
  • 2/3 cup heavy cream
  • 1 cup shredded sharp cheddar
US Customary – Metric

Instructions

  1. Place chicken on a plate and season both sides with the contents of the  McCormick ONE Seasoning Mix: Farmer's Market.

  2. In a heavy bottomed skillet, heat olive oil over medium heat. Place chicken into the skillet and cook 5 minutes per side.

  3. Remove chicken from skillet. Add garlic and cook for 1 minute.

  4. Whisk in the beer. Next, add the chicken broth and simmer 5 minutes.

  5. Add the cream and simmer and additional 3-5 minutes to allow cream to thicken enough to coat the back of a spoon. Whisk in the cheese till melted.

  6. Add the chicken to the skillet, top with a little additional cheese and lightly simmer 5 minutes.

  7. Using an instant read thermometer, check chicken in thickest part of the breast to ensure that the internal temperature is 165°F.

  8. Remove chicken from the skillet and plate. Drizzle sauce over the top.

chicken on a plate with sauce

Quick and Easy Pizza Bagels

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Quick and Easy Pizza Bagels are an easy weeknight meal or a fantastic after school snack! Mini bagels, savory pizza sauce, mini pepperoni, creamy melty cheese, and Italian seasoning make an amazing bite!

pizza bagels on a cooling rack

I find that I am pretty resourceful in the kitchen. However, one thing that I always struggle with is lunch for my kiddos on the weekends. During the week my kids take hot lunch at school, or I pack a cold lunch depending on the day. However, weekends always get me because I forget to plan for lunch for the kids. Many times we are out doing stuff, and we resort to a drive-thru for them.

My Quick and Easy Pizza Bagels are one of my weekend favorites for lunch. They are fast, and I can keep the ingredients on hand for when I need them.

pizza bagels on a cooling rack

My boys are pretty easy when it come to pizza- especially my youngest who is 3. My youngest likes as many topping as you can fit on a pizza, and my oldest love pepperoni, sausage, and olive. This recipe might now pile on the toppings, but it is loved by both my kiddos.

I make it simple: plain mini bagels, sauce, cheese, mini pepperoni, and a little Italian seasoning. Baked in the oven until the cheese is melty, pepperoni nice and warm, and topped with a little Italian seasoning makes one amazing kiddo loved dish!

You could, of course, add different topping or just go with cheese. That is the beauty of these- completely customizable!

I have also made these for my kiddos to bring for lunch during the week as well. They love putting together the pizzas right out of their lunch boxes.

pizza bagel ingredients

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pizza bagels held in hand

What do you need to make Quick and Easy Pizza Bagels?

  • Bagels- I use mini for this recipe and plain flavor
  • Pizza sauce
  • Cheese
  • Mini Pepperoni
  • Italian seasoning
  • Baking sheets

Frequently Asked Questions

Can I use full-sized bagels in this recipe?

Sure, full size works as well.

Do I have to use plain bagels?

No! Use whatever flavor you like best.

Can I add other toppings?

Absolutely! I like to add black olives to mine!

Do I need to bake them before putting them in kid’s lunchbox?

That is up to you. I typically send mine uncooked with my kids to school because they like to build their own pizza. However, at home I bake them.

pizza bagels on a plate

Looking for more delicious pizza recipes?!

Pepperoni Pizza Monkey Bread

Pizza Muffins

Pepperoni Pizza Burger

French Bread Mummy Pizzas

pizza bagels with a bite
Print
pizza bagels on a cooling rack

Course Main Course
Cuisine American
Keyword Weeknight Favorites
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8 bagel halves

Ingredients

  • 8 plain mini bagels, halved
  • 1/2 cup pizza sauce
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup mini turkey or regular pepperoni
  • 1 1/2 tbsp Italian seasoning
US Customary – Metric

Instructions

  1. Place bagel halved in a baking sheet and pre-heat oven to 350°F.

  2. Spread sauce on each bagel half. Top with cheese. Place pepperoni on top of cheese and finish with a sprinkle of Italian seasoning.

  3. Bake for 12 minutes. Remove from oven and enjoy.

pizza bagels on a cooling rack

Burgundy Mushrooms (+Slow Cooker Instructions)

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Burgundy Mushrooms are the ultimate mushroom. Slow simmered in red wine, garlic, butter, and spices these mushrooms are decadent. Serve over steak or eat as an appetizer- they will be a fast favorite. This recipe is prepared on a stove top, but I have included slow cooker instructions as well!

mushrooms in a white bowl with a spoon

September is National Mushroom month and who would I be is I was not sharing one of my favorite things to eat with all of you.

Mushrooms are one of my favorite foods, but you might notice that you do not see them very often on here. The reason for that is my husband. Yes. All. His. Fault. It actually isn’t, but he is allergic to these delicious bites of heaven so I tend to keep them out of recipes. He doesn’t have a sever reaction, but it isn’t comfortable for him. However, that means any time he is gone, or I go out, I get mushrooms on everything.

One thing I will never give up is this recipe. This recipe is my all-time favorite mushroom recipe, and probably one of my favorite things to eat. This is my most requested recipe during the holidays, and there are hardly ever leftovers. However, even if there where they would get gobbled-up the following day.

mushrooms in a white bowl with a spoon

So what makes these mushrooms so special?

Wine and butter my friends, wine and butter. These mushrooms are cooked in full-bodied red wine, butter, and herbs. They are cooked for a very long time, but it creates the most flavorful delicious mushroom you will ever have.

I love to serve these for a party or the holidays because the smell of them cooking just fills the house with the most delicious aromas.

These mushrooms are delicious on their own, over potatoes, over steak with a little blue cheese, or even over crusty bread to mop up all the sauce. They are truly the best comfort food.

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mushrooms in a white bowl with a spoon

Since I am celebrating National Mushroom Month check out a few mushrooms recipe from a few of my friends!

mushrooms in a white bowl with a spoon

What do you need to make Burgundy Mushrooms?

  • 4 lbs mushrooms- yes, you really are making 4 pound, but they will significantly cook down.
  • Butter
  • Worcestershire Sauce
  • Burgundy Wine (any full-bodied red wine can be subbed)
  • Pepper
  • Water
  • Chicken Bouillon Cubes
  • Beef Bouillon Cubes
  • Dill seed
  • Garlic
  • Large cooking pot
  • Slow Cooker

Frequently Asked Questions

I do not have burgundy wine- what do you suggest?

I have used Merlot and Cabernet for this recipe and it produced delicious results.

Can I use baby portabella mushrooms?

Yes! I have also used these as well and love them as much as I love the white button.

Is the dill flavor strong?

I do not think so. I like the contrast it adds to the richness of the mushrooms.

Can I add a little salt?

I do not think it needs salt, but everyone is different. If you do add it add it at the end after you have tasted the mushrooms.

Can I use garlic powder and not cloves for a shortcut?

Sure, I have done this as well. I use a 1/2 tsp per clove substitution.

mushrooms in a white bowl with a spoon

Looking for even more delicious mushroom recipes?!

Slow Cooker White Wine Mushrooms

Salisbury Steak with Mushroom Onion Gravy

Print
mushrooms in a white bowl with a spoon

Burgundy Mushrooms (+ Slow Cooker Instructions)

Prep Time 5 minutes
Cook Time 6 hours
Servings 12 people

Ingredients

  • 4 lbs White Button Mushrooms, washed
  • 1 cup Butter (2 sticks)
  • 1 1/2 tsp Worcestershire Sauce
  • 750 ml Burgundy Wine (any full-bodied red wine can be subbed)
  • 1 tsp Black Pepper
  • 2 cups Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 tsp Dill Seed
  • 3 cloves Garlic, peeled

Instructions

Stove Top Instructions

  1. Add mushrooms, butter, Worcestershire Sauce, pepper, water, bouillon cubes, dill seed, and garlic to a large pot.

  2. Bring the mushrooms to a boil over medium-high heat. Reduce heat to low and simmer. Cover the pot and cook for 4 hours. Remove the lid and continue cooking, uncovered, for 2 hours.

  3. Serve from the pot or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.

Slow Cooker Instructions

  1. Place all ingredients into a slow cooker.

  2. Cook on low for 8-9 hours.

  3. Serve from the slow cooker or pour into a serving dish. Serve over a protein, with potatoes, or as an appetizer.

Recipe Notes

Recipe adapted from The Pioneer Woman

mushrooms in a white bowl with a spoon

This post was originally created in 2010, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Skillet Rice and Beans with Kielbasa

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Skillet Rice and Beans with Kielbasa is a meal ready in 30 minutes. Filled with rice, seasonings, kielbasa, pinto beans make a quick and easy family dinner.

rice and beans in a bowl

We are here- time for tried and true weeknight meals because school is starting. We are soaking the final days of summer before my kiddos go back to school on Tuesday- I can’t believe my oldest is in 1st grade…. I know those who have older kids are “just you wait”-ing me right now but, to me, it feels like it has gone too fast. Skillet Rice and Beans with Kielbasa is delicious and a meal ready in 30 minutes!

This recipe is also fantastic because it uses pantry staples like rice, pint beans, chicken broth, dried herbs, and seasonings. So simple, and so quick for a weeknight meal.

My kiddos love this skillet meal. They typically each all of the rice and beans, and save to sausage for last- which they happily dip in ketchup. Sometimes they go into these anti-bean phases, but right now they are cool with the beans. However, as you know kids, that will probably change in the next 5 minutes!

Anyways, this recipe is a family favorite, and you will love the simplicity and it makes great leftovers for lunch the next day. Lunch leftover quality is always a big thing for me since my husband and I both like to bring leftovers in our lunchboxes.

rice and beans in a bowl

Check out more delicious rice recipes!

rice and beans in a bowl

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ingredients for rice and beans with sausage

What do you need to make Skillet Rice and Beans with Kielbasa?

Frequently Asked Questions

Can I use brown rice?

Yes! Sub the brown rice at a 1:1 ration to the white rice.

I don’t wait to use kielbasa- what do you recommend?

I like to use turkey kielbasa for this recipe, but smoked sausage or turkey smoked sausage is another good option.

Can I use vegetable broth instead of chicken broth?

Yes- sub the vegetable broth on a 1:1 ratio.

I am out of onions- can I use onion powder?

Yes. Add 1 tsp of onion powder with the other spices.

My rice is not done, but it looks like all liquid has been absorbed- what do I do?

Add and additional 1/2 cup of broth and stir. Monitor to check if more liquid is needed.

rice and beans in a bowl

Looking for more delicious one-pot and skillet meals?

One- Pot Chili Mac

Creamy One-Pot Stove Top Mac and Cheese

One-Pot Baked Ziti

One-Pot BLT Tortellini Skillet

One-Pot Chicken Feta Alfredo

One-Pot Cheesy Taco Orzo

One-Pot Cheesy Taco Barley Skillet

One Pot Chicken Parmesan Pasta

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rice and beans in a bowl

Skillet Beans and Rice with Kielbasa

Course Main Course
Cuisine American
Keyword Sausage, Weeknight Favorites
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 14 oz kielbasa (we use turkey), sliced and halved
  • 1/2 medium white onion, diced
  • 1 cup white rice
  • 2 cups low-sodium chicken broth
  • 14 oz can pinto beans, drained and rinsed
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley
  • salt and pepper, to taste

Instructions

  1. Heat the oil and butter over medium-high in a large rimmed skillet (make sure your skillet has a lid!). Add the sausage and onion, and sauté until onions become soft.

  2. Stir in the rice and cook for an additional minute while stirring.

  3. Add the chicken broth, beans, Italian seasoning, garlic powder and parsley. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is tender. Make sure to occasionally stir to prevent burning.

  4. Remove from the heat and season with salt and pepper if desired.

Recipe Notes

Adapted from Belly Full

rice and beans in a bowl

This post was originally created in 2016, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Pepperoni Pizza Monkey Bread

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, and The Spice House. However, all opinions are my own. #ad #Back2School

Pepperoni Pizza Monkey Bread is the best make ahead after school snack, party treat, or game day appetizer! Soft rolls tossed in seasonings, pepperoni, and cheese baked till melty on the inside and nice and crusty on the outside.

pizza bread on a plate

The next few weeks are all about back to school recipes!

This is a recipe for Pepperoni Pizza Monkey Bread. This delicious cheesy bread is perfect for snacking after school, but is also a great option for a party or on game day!

This bread features Rhodes Bake-N-Serv® Dinner Rolls. Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin (Yay!) with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.

This bread uses the dinner rolls to create bite-sized pieces covered in warm cheese, zesty pepperoni, and seasoning- perfect for dipping in pizza sauce.

My kiddos love grabbing warm pieces of this bread and slathering it in pizza sauce. I like to give them a bit as an after school snack, but I also love to make them this for an easy dinner because I can make it in advance and warm it up when we are ready. It is perfect for those night when everyone is on a different schedule. I can tell you that these days with busy night- any quick dinner is my new best friend. PLUS. Who doesn’t love pizza- come on what do you want from me- this recipe is a must make!

pizza bread in a baking dish

What do you need to make Pepperoni Pizza Monkey Bread?

pizza bread close up with sauce

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grabbing bites of pizza bread

Frequently Asked Questions

My dough is sticking together- what can I do?

As you place the dough into the bundt pan tear it into bite sized pieces. Bread dough will stick together more than the canned biscuits, but the result is a much fluffier flavorful monkey bread.

Can I use other pizza toppings?

Sure! I advise pre-cooking any raw veggies or sausage before adding it to the bread.

I can’t find mini pepperoni- what can I use?

Regular sized will work just fine. Just cut the pepperoni into quarters.

Can I cook this is a 9×13 baking dish?

Yes, but the bake time will be less. Start with 20 minutes and check the bread before increasing the bake time. The top should be browned and bread cooked completely.

How do I warm the bread if I make it in advance?

I place mine on a plate and warm it in the microwave for about 45 seconds.

grabbing bites of pizza bread

Looking for more yummy pizza recipes?!

Pizza Muffins

Pepperoni Pizza Burger

Blueberry, Honey, and Goat Cheese Naan Pizza

French Bread Mummy Pizzas

Individual Pepperoni Pizza Pot Pies

grabbing bites of pizza bread
Print
grabbing bites of pizza bread

Pepperoni Pizza Monkey Bread

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed
  • 1/4 cup olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsps Italian seasoning
  • 1 tsp dried parsley, divided
  • 5 oz package mini pepperoni
  • 1 cup shredded mozzarella cheese
  • 4 tbsp grated Parmesan cheese,
  • 1/2 cup pizza sauce, for dipping
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

  2. Cut each roll into quarters and place in a medium bowl.

  3. Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

  4. Place 1/3 of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

  5. Top the bread with 1/3 the pepperoni, 1/3 the mozzarella, and a tablespoon of Parmesan cheese.

  6. Repeat this process twice more.

  7. Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

  8. Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

  9. Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

  10. Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

Recipe Notes

If you make the bread advance let it cool and store in the fridge. To re-heat simply microwave the bread for about 30-45 seconds and serve. 

grabbing bites of pizza bread

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

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Easy Chicken Enchilada Soup is a weeknight favorite. Ready in 30 minutes, packed with chicken, and simmered in a delicious cheesy broth. A delicious and easy soup for a weeknight dinner.

chicken soup in a bowl

I hate to say it.

Yes, I hate to say it.

But, school is upon us. We, thankfully, have a few more weeks, but I am seeing first day of school pictures beginning to roll across my newsfeed, and I know it is time to start planning to make the transition easier.

If you are like me, you are have busy weeknights, and dinner can seem like a pain in the butt afterthought. I know, I know…. I write about food so it must be easy, right. WRONG. I get tired, busy, and stuck in a rut too. I have made it a goal to go into this year a little more organized, and wanted to share with you my methods to meal plan and staples that I rely on to make my day a little less chaotic.

First, I love anything I can prep in advance and, essentially, dump into a pot. Enter my recipe for Easy Chicken Enchilada Soup. This recipe is ready in 30 minutes, and is slow cooker friendly for those nights that everyone is on a different schedule.

I prep shredded chicken in advance, portion it, and freeze it for quick meals during the week. I like to use my instant pot and my Instant Pot Shredded Chicken recipe, but you can also use a crockpot to make the chicken, portion it, and freeze it. I like to pack this soup with chicken, onions, pepper, beans, corn, enchilada sauce, seasoning, and cheese. It is so filling and hearty, and my kiddos absolutely love when there is a pot simmering on the stove. This soup also freezes nicely, and is a great option to make in advance to thaw at a later time.

The next two weeks are going to be all about BACK TO SCHOOL! Tune in for tons of great recipes to fill your meal plans!

chicken soup in a bowl

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chicken soup in a bowl

What do you need to make Easy Enchilada Soup?

  • Shredded Chicken
  • Diced Onions and Peppers
  • Black Beans
  • Corn
  • Diced Green Chilies
  • Diced Tomatoes
  • Seasonings: Salt, Pepper, and Cumin
  • Red Enchilada Sauce
  • Chicken Broth
  • Monterey and Pepper Jack Cheese
  • Soup Kettle
  • Slow Cooker (if you are opting for this cooking method)
  • Instant Pot (if you are making chicken)
chicken soup in a bowl

Frequently Asked Questions

What should I do if I am not using shredded chicken- can I saute it?

Yes! Cut the chicken into bite-sized pieces and saute in 1 tbsp of olive oil. Once cooked, remove and proceed with the stove top or slow cooker recipe as stated.

Not a fan of black beans- what can I use?

I suggest subbing pinto beans for black beans! If you do not like beans you can leave them out and add additional corn or tomatoes.

What kind of topping do you suggest?

I suggest sour cream, extra cheese, olives, chopped cilantro, or even crushed tortilla chips. Plain out of the kettle is also delicious!

How do I make shredded chicken in an instant pot?

I have a great recipe and tips- Instant Pot Shredded Chicken

How do you freeze the soup?

I scoop the soup soup into freeze safe bags. Leave some room at the top and push out the air. I freeze my soups flat because I think they are easier to thaw.

chicken soup in a bowl

Looking for more back to school winners?!

Crockpot Cheddar Beer Chicken Tacos

Easy Homemade Slow Cooker Sloppy Joe’s

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

Slow Cooker Beef and Barley Stew

Taco Ranch Shredded Chicken (Great for Taco Night!)

Instant Pot BBQ Ribs

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chicken soup in a bowl

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

Course Soup
Cuisine American
Keyword Chicken, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 green pepper, diced
  • 14.5 oz can diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 7 oz canned diced green chilies
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 2 1/2 cups shredded chicken
  • 10 oz can red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1/3 cup monterey jack cheddar cheese
  • 2/3 cup shredded pepper jack cheese
US Customary – Metric

Instructions

Stove Top Instructions

  1. To a soup pot, add olive oil and heat over medium heat. Add onions and bell peppers and cook till tender- about 3-4 minutes.

  2. Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.

  3. Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.

  4. Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.

Slow Cooker Instructions

  1. Place all ingredients besides cheese into a slow cooker. Stir to mix.

  2. Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.

chicken soup on a spoon

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2011, and updated in 2019 for reader enhancement and recipe updating.


August Recipe Round-Up: Summer Cookout & Picnic Recipes

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I can’t believe that the calendar is switching to August already! We are into the long hot days of summer right now. That means grilling, cookouts, and outdoor picnics are in full swing! Our group of bloggers has some terrific summer recipes to share with you this month. Check out the refreshing drinks, side dishes, main meals, and desserts to plan out some of your August meals and enjoy the rest of those summer days eating outdoors.

Don’t forget to check back on the first day of each month to see our themed monthly recipe round-up for your menu planning inspiration.

~Drinks & Side Dishes~

Raspberry Peach Rose Sangria from Books n’ Cooks

Cantaloupe Mint Lemonade from Palatable Pastime

Creamy Potato Salad from Blogghetti

                  Bread & Butter Refrigerator Zucchini Pickles from Savory Moments

Creamy Horseradish Grilled Shrimp Deviled Eggs from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Balsamic Grilled Vegetables from Kate’s Recipe Box

                                 Creamy Cucumber Salad from Cheese Curd in Paradise

Quick Pickled Shallot Deviled Eggs from The Saucy Southerner

No-Mayo Poppyseed Slaw from Palatable Pastime

Calico Beans w/ Hamburger from Cheese Curd in Paradise

Italian Antipasto Pasta Salad from Books n’ Cooks

~Main Dishes~

Kefta Kabobs from Crafty Cooking Mama

Honey Citrus Chicken Sandwiches from Jolene’s Recipe Journal


Grilled Chimichurri Whole Shrimp from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pecan-Crusted Pork Burgers from The Saucy Southerner

Buffalo Chicken Burgers from Savory Moments

~Desserts~

Blueberry Crisp Bars from Pies and Plots


Sugar Cone Chocolate Chip Cookies from Jolene’s Recipe Journal 

Sweet & Tart Zest Lemon Bars from Crafty Cooking Mama 

German Carob Cookies from Pies and Plots 

  
Please visit all of our monthly recipe round-up bloggers!

~Monthly Recipe Round-Up Bloggers~

Fried Ice Cream Cake

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Fried Ice Cream Cake is a quick less mess and less prep version of traditional fried ice cream. Sweet pan-fried corn flakes, cinnamon ice cream, and a drizzle of honey make this a summer favorite- perfect for entertaining!

Ice cream cake in a pan being served

The first time I had fried ice cream it was at a birthday party at a local Mexican restaurant. Traditionally, fried ice cream is served in individual corn flake crusted scoops. Is is frozen and quickly fried to make sure the ice cream does not melt all over the fryer. It is normally served with a little honey, cinnamon, chocolate, and whipped cream. It is so delicious, but something I never made at home because it is a bit of work.

Enter “Fried” Ice Cream Cake. This cake incorporates all the yummy parts of fried ice cream with a fraction of the work and mess. Plus, it serves 12 people and it must easier to make for a group dessert.

My kiddos gave this Fried Ice Cream Cake two thumbs up! They especially loved picking off all the crispy topping before gobbling-up their ice cream.

Ice cream cake in a pan

Summer is my favorite time of year to enjoy no-bake and freezer treats. Check out this yummy collection from some of my blogging friends!

No Bake Dessert Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Ice cream cake in a pan

How to make Fried Ice Cream Cake:

First, you will crush your corn flakes and lightly fry them on the stove in a medium skillet with butter and sugar.

Next, you will layer a small amount of the corn flakes into a 9×13 pan. In a large bowl, you will mix together the vanilla ice cream with the cinnamon and whipped topping. Then you will evenly spread the ice cream into the pan on top of the corn flakes.

Finally, you will top evenly with the remaining corn flakes and freeze. Once it is frozen, cut, and serve with a bit of honey.

It is beautifully simple, and the corn flake crust gives the flavor and texture combination that is essential to any fried ice cream.

Ice cream cake on a plate

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Ice cream cake on a plate

Frequently Asked Questions

Can I let the cake freeze for long than 5 hours?

Yes, my cake is typically ready to serve at 5 hours, but leaving overnight is fine as well.

I prefer a different flavor ice cream- can I change it up?

For sure! I like cinnamon ice cream, but that isn’t everyone’s jam. Use whatever flavor you like! I think chocolate or caramel would be delicious.

What do I do if my cornflakes get a little charred?

This happens and it is important to keep stirring those flakes. I actually don’t mind a bit of char, but if it is too far gone starting over is an option or just picking out the larger pieces. If you start over, adjust you stove temp to a lower heat.

I don’t love honey- what else can I use for a topping?

I suggest chocolate sauce or caramel. Maybe even strawberries if you have some on hand!

Ice cream cake on a plate

Looking for more hot weather treats and drinks?!

Creamy Lemon Cheesecake Parfaits

Strawberry Margarita Popsicles

Bikini Martini

Watermelon Lime Agua Fresca

Cucumber Margaritas

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Ice cream cake on a plate

Fried Ice Cream Cake

Prep Time 35 minutes
Cook Time 5 minutes
Freezing Time 5 hours

Ingredients

  • 8 cups Corn Flakes cereal
  • 2/3 cup sugar
  • ½ cup unsalted butter
  • 1.5 quart vanilla ice cream
  • 8 oz container whipped topping
  • 1 tsp ground cinnamon
  • 1/3 cup honey
US Customary – Metric

Instructions

  1. Take the ice cream from the freezer and place on the counter to allow time to soften- about 30 minutes.

  2. Place cornflakes in a gallon sealable bag and crush.

  3. Melt butter in a large skillet, over medium heat. Add the crushed corn flakes and sugar and stir. Cook for 3-4 minutes, stirring constantly, until cereal is golden-brown. Make sure that you are consistently stirring to prevent burning.

  4. In a 9×13 baking dish and spread 1/3 of the corn flakes evenly into the bottom of pan. Set aside.

  5. Place the softened vanilla ice cream and whipped topping in a large bowl. Add the cinnamon. Using a hand mixer, mix and till combined (you can also use a spatula for this step if desired). Spread ice cream the top of the corn flakes in the baking dish.

  6. Evenly spread the remaining corn flakes over the ice cream. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

  7. Cut into squares and serve with drizzles of honey. Option to add whipped cream, and cherries.

Recipe Notes

Recipe adapted from Life in the Lofthouse

fried ice cream cake on a plate with honey

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Crispy Baked Asparagus Fries with Lemon Pepper Sauce

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asparagus fries on a baking sheet

Welcome to the March Fantastical Food Fight! The Fantastical Food Fight selects an ingredient each month as a theme, and we create recipes inspired by this theme. This month the theme is asparagus. Since spring is here it was the perfect choice.

asparagus fries on a baking sheet

I love asparagus, and look forward to it when the first signs of spring begin to emerge. Typically, we grill or roast our asparagus, but I was in the mood for something different and made these delicious asparagus fries. If you follow me on Instagram you know I talked about how amazing and crispy these fries are- so good! I use a very simple process to get the best crispy crust on my fries. Egg wash- flour/Parmesan-egg wash- Parmesan/panko. These yummy fries get two dunks into Parmesan, and the double egg wash gives them a nice sturdy exterior without frying, and they are perfect for dipping.

I serve these fries with a lemon pepper sauce, and it is a mouthwatering combo. The sauce is mayo based, and includes fresh lemon zest, fresh lemon juice, and a generous portion of pepper.

asparagus fries on a baking sheet

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asparagus fries on a baking sheet

I bake these fries for about 15 minutes, but I recommend keeping an eye on them around 13 minutes because the thickness of the asparagus can impact baking time. I like to get a medium thickness, like pictures, thin asparagus tends to not hold up as well, and thick tend to not be cooked in 15 minutes.

asparagus fries on a baking sheet

Check out all of these beautiful asparagus recipes from other bloggers in the Fantastical Food Fight in the Link Party!

Inlinkz Link Party

asparagus fries dipped in sauce

My husband, kiddos, and mom helped me taste test this recipe and they all loved our favorite veggie crispy and ready for dipping. My kids especially loved the sauce which I expected since they love to dunk their food these days. The sauce is delicious with the Parmesan crust- don’t skip it!

asparagus fries dipped in sauce

Similar Recipes:

Bacon, Egg, and Roasted Asparagus Salad

Asparagus and Gruyere Tart

One Pot Pesto Feta Pasta with Asparagus

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asparagus fries on a baking sheet

Crispy Baked Asparagus Fries with Lemon Pepper Sauce

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Asparagus

  • 1 lb fresh asparagus, ends trimmed (medium thickness)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/4 cups plain panko breadcrumbs
  • 1/2 cup grated parmesan cheese, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Lemon Pepper Sauce

  • 1/2 cup mayo
  • 1 tsp lemon zest
  • juice of 1/2 a fresh lemon
  • 1/2 tsp black pepper
  • pinch of salt
US Customary – Metric

Instructions

  1. Pre-heat oven to 425°F. 

  2. Line a baking sheet with parchment paper and set aside. 

  3. Place three plates in the work area. One one place mix flour and 1/4 cup Parmesan cheese. One second plate, add the eggs. On the third plate, add panko, 1/4 cup Parmesan, salt, and 1/2 tsp pepper. 

  4. Place a few pieces of asparagus in the egg wash, next dip it in the flour, next dip it back in the egg wash, and finally roll to coat the asparagus in the panko.  Place asparagus on the baking sheet. Complete process with remaining asparagus. 

  5. Place asparagus in the oven and bake for 13-15 minutes. The coating will be light brown and crispy. While the asparagus cooks, make the sauce. 

  6. To make the sauce, combine all sauce ingredients and stir. Set it in the fridge while you wait for the asparagus to finish cooking. 

  7. Remove asparagus from the oven and serve with the lemon pepper sauce. 

asparagus fries on a baking sheet

Chicken with Chile Cheese Rice

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There is a magical place my mind goes when I can make a meal in under 30 minutes on a weeknight. This magical place is a result of not hearing the incessant yelling from my boys that they are starving to death at 5:01. It is also a result of producing a meal that they will a) both eat, and b) are interested enough in their food to keep their hands to off each other for 5 minutes. As you can see the bar is set high over here. Enter Chicken with Chile Cheese Rice. As I said, this recipe is ready in 30 minutes, and is one of my weeknight favorites. It actually not a new recipe, but it was shared with me years ago by another blogger and I have loved it ever since.

Chicken with Chile Cheese Rice in a skillet

This meal combines all the good stuff. Shredded chicken, brown rice, peppers, onions, and a mix of colby and pepper jack cheeses. I also love to add a bunch of fresh chopped cilantro as well. This recipe has just the right amount of heat without being over the top. However, if you are sensitive to spice it can easily substitute green been in place of the jalapeno. I will tell you that both my kids eat this with the jalapeno, and it is not overly spicy.

My other trick to this dish is to make a bunch of shredded chicken in advance. I make 5 pounds at a time in my instant pot, shred the chicken, and bag it in 1 pound amounts. I generally freeze it so I have it on hand for quick dinner. If you don’t have an instant pot you could boil the chicken till it will shred or cook it in a slow cooker, and follow the same process for storing till you need it.

Chicken with Chile Cheese Rice in a skillet

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Chicken with Chile Cheese Rice in a skillet

We are on spring break this week, and I am in full prep mode for a really fun (and sweet) event next week. I am working with other bloggers to bring you 6 days of different varieties of springtime sweets. It is going to be really yummy, and I am counting down the days to share it with you! If you follow me on Instagram (Click to Follow!), I have a few teasers in my stories for hints on what is coming your way next week.

Chicken with Chile Cheese Rice in a skillet

Aside from prepping for next week, I have been working on my final push to get my school credentialing all set because I am done in a few short months. In Wisconsin, we are evaluated by our lesson planning using video evidence and evidence from educational standards. It is a bit of a process to put together, but I am chugging along….I will be VERY happy when I can finally slick submit!

In addition to teaching, I have a really fun project I will be working on this summer. The ink isn’t dry on all the lines yet, but when it is I can’t wait to share it with you because I am so excited about it!

Chicken with Chile Cheese Rice on a plate

We are starting to warm up in Wisconsin! 50 degrees- heat wave! However, there was a bit of flooding because it got warm quickly and rained, and we still have a lot of snow on the ground that needs to melt. Thankfully, we did not have flooding in our neighborhood, but there are others close by that experienced some flooding, but thankfully that is over for now.

Chicken with Chile Cheese Rice on a plate

If it is warming in your area I hope you have time to get outside and enjoy it. While you are at it make this delicious meal and keep that extra time saved to enjoy the sunshine!

Chicken with Chile Cheese Rice on a plate

Similar Recipes:

Weeknight White Chicken Chili

Taco Ranch Shredded Chicken

Chicken Tamale Casserole

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Chicken with Chile Cheese Rice in a skillet

Chicken with Chile Cheese Rice

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 small jalapeno, diced
  • 2 gloves of garlic, minced
  • 2 cups chicken broth
  • 1 cup uncooked instant brown rice
  • 14 oz diced green chilies
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1 lb cooked shredded chicken
  • 1/2 cup grated colby jack cheese
  • 1/2 cup grated pepper jack cheese
  • 1 cup fresh cilantro, chopped
  • Sour Cream and Black Olives, for topping
US Customary – Metric

Instructions

  1. Heat oil over medium-high heat in a large rimmed skillet.  Cook, stirring frequently, until onion is translucent, about 5 minutes. 

  2. Add rice, chilies, and seasonings to the pan. Cook  for about a 1 minute more, then pour in broth and bring to a simmer.  Simmer rice for about 10 minutes. 

  3. Add chicken to the pan and cook until rice is tender and chicken heated, about 3-5 minutes. 

  4. Next, stir in the cheese, and about 3/4 of the chopped cilantro. Stir to allow cheese melt. Garnish with a sour cream, olives, and additional chopped cilantro.

Recipe Notes

Adapted from A Taste of Home Cooking

Chicken with Chile Cheese Rice in a skillet