Nicole's Favorite Recipes



Creamy Asiago Chicken and Mushrooms

Posted by Nicole Mason on March 31, 2017 at 8:05 PM Comments comments (0)

One of my favorites!

1 pound thinly sliced chicken breasts

1/2 cup flour

3 TB butter

2 TB olive oil

1 teaspoon onion powder

1 teaspoon minced garlic

8 oz package sliced mushrooms

1 cup chicken broth

1/2 cup heavy cream

3/4 cup shredded asiago cheese

dash of salt and pepper

1. Coat chicken in flour

2. In a large skillet, heat butter and 1 TB olive oil

3. Add chickn, saute until brown on each side (3-5 min per side), remove from pan and set aside

4. In same hot skillet, add te other TB olive oil, onion powder, garlic, and mushrooms, saute until mushrooms are soft and begin to brown

5. Add chicken broth to skillet, scraping bottom of pan and stirring well, add chicken back to skillet

6. Bring to a boil, reduce heat and cover, simmer 15 minutes

7. Remove chicken once again and set aside, add cream to skillet and heat through

8. Add in asiago cheese, stir constantly over low heat until cheese melts

9. Continue cooking until sauce has thickened, stir in chicken

10. Top with salt, pepper and asiago

Spicy Sausage Flatbread with Blue Cheese

Posted by Nicole Mason on November 27, 2016 at 8:10 PM Comments comments (0)


Cheap. Easy. Delicious. You should make this :)

3 TB butter

2 medium onions, chopped

dash of salt and pepper

20 oz spicy italian sausage (ground, or squeezed out of casings)

flatbread / pizza crust (already cooked)

4 oz crumbled blue cheese

1. Preheat oven to 450 degrees

2. In a large skillet melt butter, add onions

3. Saute onions until carmelized, about 10 minutes

4. Add sausage, salt and pepper

5. Continue to stir / saute until sausage is brown and cooked through (make sure to chop any large chunks)

6. Place pizza crust on cookie sheet, top with sausage mixture, sprinkle with blue cheese

7. Bake 7-10 minutes until cheese starts to brown

Chicken Chive Lasagna Roll Ups

Posted by Nicole Mason on June 12, 2016 at 2:30 AM Comments comments (0)

Light Summertime Lasagna!

8 lasagna noodles

8 oz Chive and onion

1/4 cup milk

1/4 cup shredded parmesan 

1/4 cup shredded mozzarella 

1-1/2 cups chopped cooked chicken

6-8 oz frozen chopped broccoli (thawed and drained)

salt and pepper to taste

16 oz marinara sauce

1. Preheat oven to 350 degrees

2. Cook lasagna according to package directions, drain

3. Cut noodles in half, set aside

4. In electric mixer beat cream cheese 30 seconds, add milk and beat until smooth

5. Stir in cheeses

6. For filling- In a separate bowl add chicken, broccoli, salt, pepper and 1 cup white sauce

7. In a baking dish spread half the marinara on bottom of pan

8. Add a spoonful of filling to the end of each noodle, roll up and place in pan

9. Spoon remaining marinara sauce over roll ups

10. Spoon remaining white sauce over roll ups (optional)

Taco Chili

Posted by Nicole Mason on February 14, 2015 at 3:25 PM Comments comments (0)

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1 pound ground beef

1 small onion (chopped)

1 - 4 oz can green chilis

1 - 8 oz can tomato sauce

1 - 14 oz can diced tomatoes (with chilis, onions and cilantro

1 envelope taco seasoning

1 -16 oz can dark kidney beans

1 - 16 oz can black beans

dash of salt and pepper

For Garnish - 

shredded sharp cheddar cheese

sour cream

Fritos corn chips (crushed)

1. In a large skillet, add ground beef and onions, sauté until brown

2. Drain fat, stir in green chilis, tomato sauce, diced tomatoes and taco seasoning, salt and pepper

3. Continue stirring on medium heat for 5 minutes, stir in beans and cook additional 5-10 minutes

4. Serve chili topped with sharp cheddar, sour cream and corn chips!

Spicy Chili Baked Potatoes

Posted by Nicole Mason on January 25, 2015 at 4:00 PM Comments comments (0)

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4 baking potatoes

1-1/2 TB olive oil

1 TB chili powder

1 - 4oz can green chilis

1 - 14 oz can black beans (rinsed and drained)

1/4 cup water

several dashes salt and pepper

shredded chihuahua cheese

sour cream

sliced avocados

1. Preheat oven to 450 degrees

2. Wrap potatoes in foil and bake for 90 minutes

3. When potatoes are almost done, prepare chili

4. In a medium skillet stir together oil and chili powder to make a paste, cook 5 minutes

5. Add salt, pepper, green chilis, beans and water, continue to stir 5-10 minutes until thickened

6. Remove potatoes from the oven, slice and top with chili, cheese, sour cream and avocado

Simple Veggie Pasta

Posted by Nicole Mason on November 9, 2014 at 12:30 AM Comments comments (0)

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8 oz pasta (cooked and drained)

12 oz bag frozen vegetables of your choice

6 oz garden vegetable cream cheese

1 TB milk

salt and pepper to taste

shredded parmesan cheese (for garnish)


1. In a medium saucepan bring water to a boil, add vegetables and cook 5 minutes until soft

2. Drain veggies and add to cooked noodles

3. Stir in cream cheese, mlk, salt, and pepper, toss on low heat 1-2 minutes untl warm and creamy

4. Garnish with parmesan cheese


Pumpkin Sage Pasta

Posted by Nicole Mason on November 8, 2014 at 11:20 PM Comments comments (0)

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This festive dinner will not disappoint!


2 TB olive oil

1 lb ground italian sausage

1 onion (chopped)

1 teaspoon minced garlic

5 sage leaves (torn in 3rds)

2 cups chicken stock

1 cup canned pumpkin

1/2 cup whipping cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

1 lb pasta (cooked and drained)

1/4 cup shredded parmesan cheese

additional parmesan cheese for garnish


1. In a large skillet, add oil, sausage and onion

2. Saute 5-10 minutes until sausage is brown and onions are tender

3. Stir in garlic and cook additional minute

4. Begin preparing sauce in a medium skillet - bring chicken stock ans sage leaves to a boil, reduce heat and simmer

5. Whisk in pumpkin, whipping cream, nutmeg, salt and pepper - simmer 5-10 minutes until sauce begins to thicken

6. Pour noodles into sausage skillet, slowly stir sauce into pasta mixture until desired consistency

7. Stir in parmesan cheese, toss over low heat 1-2 minutes

8. Garnish with parmesan cheese

White Chili (Ghost Chili)

Posted by Nicole Mason on November 2, 2014 at 11:20 AM Comments comments (0)

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Such a delicious fall dish!


4 cans great northern beans (make sure to drain and rinse!)

2 cans (14.5 oz) chicken broth

2 cans chopped green chilis

1 teaspoon salt

2 teaspoons ground cumin

1 teaspoon white pepper

1/4 teaspoon crushed red pepper

2 teaspoons garlic powder

1 large onion (chopped)

2 TB butter

1 TB minced garlic (with onions)

1-1/2 rotisserie chickens (skin removed and shredded)

16 oz sour cream

3/4 cup whipping cream

1 bag shredded mozzarella cheese (for garnish)


1. Combine beans, broth, chilis, and seasoning in a pot and bring to a boil, reduce heat and simmer uncovered 30 minutes

2. Saute onions, butter and minced garlic, add to soup

3. Add shredded chicken to soup

4. Stir in sour cream and whipping cream, heat for 10 additional minutes (until chili is hot again)

5. Top with shredded mozzarella



Spicy Sausage Pasta

Posted by Nicole Mason on October 26, 2014 at 10:20 PM Comments comments (0)

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8 oz pasta (cooked according to package directions)

1 TB olive oil

12 oz ground hot italian sausage (or links - remove casing)

1 onion (chopped)

1 red pepper (chopped)

1 teaspoon minced garlic

10 oz can fire-roasted diced tomoatoes

1/2 cup whipping cream

few dashes of salt and pepper

1 cup shredded colby jack cheese


1. In a large skillet add oil, sausage and red pepper

2. Saute 5-10 minutes until sausage is brown and onions are tender

3. Add garlic, tomatoes, cream, and salt and pepper, cook 5-10  minutes until bubbly

4. Stir in noodles and cheese, continue stirring until cheese is melted 





Chicken Taquitos

Posted by Nicole Mason on September 21, 2014 at 9:55 PM Comments comments (0)

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You can't go wrong with these delicious roll-ups! They make for a fabulous appetizer, lunch, dinner, or late night snack


6 oz cream cheese (softened)

1/2 cup green salsa, extra for dipping sauce (I love taco bell salsa verde - at most grocery stores)

1 teaspoon cumin

1 teaspoon onion powder

2 teaspoonschili powder

1 teaspoon minced garlic

few dashes salt and pepper

1/4 cup chopped green onions

4 cups shredded cooked chicken (I use a pre-cooked rotisserie)

2 cups shredded colby jack cheese

small fajita tortillas


1. Preheat oven to 425 degrees

2. In a medium bowl, combine the cream cheese, salsa and spices, stir until smooth

3. Add the green onions, chicken and cheese, stir until combined

4. Using your hands, place a small amount of chicken mixture across the center of each tortilla

5. Tightly roll up tortillas and place on a greased cookie sheet seam side down (leave space in between each tortilla)

6. Lightly spray tops of tortillas with cooking spray

7. Bake 15 minutes until crisp

8. Use the extra salsa verde for a delicios dipping sauce!


Crock Pot Mac 'N' Cheese

Posted by Nicole Mason on August 17, 2014 at 11:05 AM Comments comments (0)

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No work, no mess, and oh so creamyyy!


1 lb block Velveeta cheese (cubed)

2 TB butter

1 can evaporated milk

1 - 1/2 cups 2% milk

several dashes of salt

4 cups uncooked pasta (cooked according to package directions)


1. Add all ingredients to crock pot except for noodles, cook on high for 1 hour

2. Stir cheese until smooth, add noodles

3. Continue cooking on high for 1-1/2 - 2 more hours (stir a few times in between)

4. Customize with any add ins that you like!


Add-ins -

crumbled bacon

sliced chicken breast

diced tomatoes

chopped mushrooms


cubed ham

Blue Cheese Crusted Chicken

Posted by Nicole Mason on July 13, 2014 at 10:35 PM Comments comments (0)

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1 lb chicken breasts (if they are large breasts cut them in half)

1/2 cup flour

2 eggs

1 - 1/2 cup Italian style breadcrumbs (divided in half)

dash of pepper

3/4 cup blue cheese crumbles

2 teaspoons olive oil


1. Preheat oven to 350 degrees

2. Add 1/4 cup water to your baking dish

3. Set out 4 medium bowls

4. Put flour in the first bowl, whisk the eggs in the second bowl

5. Pour half the breadcrumbs in the third bowl

6. In the fourth bowl stir together the other half of the breadcrumbs, pepper, blue cheese and olive oil

7. One piece at a time coat chicken in flour, then generously coat in egg, cover in breadcrumbs and place in pan (do this with all of your chicken breasts saving the blue cheese mixture for last)

8. Once all chicken is in pan, spread some of the remaining egg over chicken, then press blue cheese mixture firmly over each piece

9. Bake 35-45 minutes until chicken is fully cooked (cut down center of thickest piece to make sure)



Crab Cakes With Spicy Garlic Aoli

Posted by Nicole Mason on July 9, 2014 at 9:30 PM Comments comments (0)

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Crab Cakes -

16 oz container lump crab meat

1 egg

1/2 cup light mayonnaise

1/2 cup bread crumbs

1 - 1/2 teaspoons Old Bay seasoning

1/4 teaspoon garlic powder

1 teaspoon dijon mustard

1 teaspoon worcestershire sauce

dash of salt and pepper


1. Set oven to broil

2. In a small bowl gently dump out crab meat, check for any shells (be careful not to break apart the delicious clumps!)

3. In a larger bowl whisk egg, then whisk in the remainder of the ingredients (leaving out the breadcrumbs)

4. Stir in breadcrumbs

5. Carefully stir in crabmeat, tossing until completely coated

6. Form 2-3 inch patties with hands, place on greased cookie sheet

7. Spray tops of patties with cooking spray, broil 10-12 minutes until they have a nice golden crust

7. Use spatula to gently remove crab cakes from cookie sheet, top with spicy garlic aoli (recipe below)


Spicy Garlic Aoli -

1/2 cup light mayo

2 T dijon mustard

3 teaspoons minced garlic

1 teaspoon worcestershire sauce

2 teaspoons sriracha sauce

a few dashes of cayenne pepper for desired heat


1. Stir together all ingredients

2. Spoon onto center of crab cakes



Southwestern Pasta Salad

Posted by Nicole Mason on June 24, 2014 at 1:10 AM Comments comments (0)

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3 poblano peppers (halved and cleaned)

8 fully cooked crispy chicken strips (sliced)

12 oz elbow pasta

8 oz cream cheese (room temperature)

8 oz salsa of your choice (not a sweet salsa)

1/2 teaspoon garlic powder

1-1/2 teaspoons cumin

salt and pepper to taste

1 avocado (chopped into cubes)


1. Preheat oven to 450 degrees

2. Place peppers cut side down on foil on a baking sheet, roast 15 minutes until charred

3. Once cooled, peel off skin, chop and set aside

4. Cook noodles according to package directions, rince/drain with cold water and set aside

5. In an electric mixer whip cream cheese about 1 minute, slowly add in salsa and seasonings, continue to blend until combined

6. Stir salsa mixture into noodles until fully coated

7. Toss in peppers, sliced chicken and avocados

8. Refrigerate at least 30 minutes before serving


Mexican Breakfast Tostadas

Posted by Nicole Mason on May 27, 2014 at 5:10 PM Comments comments (0)

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Definitely out of the box but so delicious!


Meat mixture -

1 TB butter

1/2 onion (chopped)

6 oz chorizo sausage

one dozen eggs

generous amount of salt, few dashes of pepper


Toppings -


chihuahua cheese (grated)

sour cream



1. In a large skillet melt butter

2. Add onions and sausage, cook 6-8 minutes stirring constantly until onions are tender (continue breaking apart sausage with spoon)

3. In a large bowl whisk together eggs, salt and pepper

4. Add eggs to sausage mixture, cook like scrambled eggs by pushing spatula through mixture until eggs are fully cooked

5. Spread sour cream over a tostada shell, top with egg mixture, salsa and cheese!




Slow Cooked Chicken Tingas

Posted by Nicole Mason on May 5, 2014 at 8:10 PM Comments comments (0)

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Happy Cinco De Mayo!


3 (10 oz) cans diced tomatoes in green chiles (drained)

1 (7 oz ) can chipotle salsa (located in ethnic isle) - optional, gives chicken a good kick!

1 small onion (chopped)

6 cloves garlic

2 TB brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon oregano

few dashes of salt and pepper

2 cups water

tostada shells

chihuahua cheese (a delicious Mexican cheese!)

1 - 1/2 - 2 pounds chicken breast (cut in strips)

sour cream


1. Add first 9 ingredients to food processor, pulse until blended

2. Pour into crock pot, stir in water

3. Add chicken (make sure sauce covers completely)

4. Cook on high 3-4 hours, or low 7-8 hours

5. When 1 hour remains, remove chicken and place in a strainer over a large bowl

6. Shred chicken back into crockpot (must let it cool in strainer 15-20 minutes before handling)

7. Cook for the remaining hour

8. Spread sour cream over tostata shells

9. With slotted spoon, scoop chicken onto tostadas

10. Top with chihuahua cheese





BBQ Sausage Joes

Posted by Nicole Mason on May 4, 2014 at 6:25 PM Comments comments (0)

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1 bag hamburger buns (I used deluxe buns)

1 pound ground beef

12 oz smoked sausage (cut and quartered)

1 onion (chopped)

1 cup Stubs sweet heat BBQ sauce

1/2 cup ketchup

3 TB brown sugar

1 T honey


1. In skillet, cook ground chuck, onion, and sausage until fully cooked (continue breaking up pieces of beef) about 10 minutes

2. In separate bowl, whisk together BBQ sauce, ketchup, brown sugar and honey until fully combined

3. Add sauce mixture to meat, simmer uncovered 20 minutes until sauce thickens (stirring frequently)


Slow Cooked Reuben Sandwiches

Posted by Nicole Mason on March 29, 2014 at 3:40 PM Comments comments (0)

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I'm not a huge fan of corned beef, but boy do I love Reuben sandwiches!!


2-3 lb cut of corned beef

1/2 TB horseradish 

1 cup sauerkraut (I get mine from the deli)

loaf of marble rye bread

4-6 slices of Swiss cheese



1. Place corned beef in crock pot, cover completely with water

2. Stir in horseradish, cook on high 6-8 hours until tender

3. When corned beef is finished, place a skillet on medium heat

4. Butter one side of each slice of bread, add one piece of Swiss cheese for every 2 bread slices

5. Toast on skillet until lightly browned

6. Spread on homemade dressing (recipe below)

7. Stack sandwich with corned beef and sauerkraut


Dressing -

1 cup light mayonnaise 

1/3 cup chili sauce (Heinz makes it)

2 TB sour cream

2 TB diced onion

2 TB diced dill pickle 

1 teaspoon horseradish 

1 teaspoon Worcestershire sauce


1. Mix all ingredients in a bowl until combined

2. Refrigerate

3. Spread on Reuben sandwiches


*St. Patrick's Day dessert idea - Green River Floats 

Spicy Sausage and Mushroom Orecchiette

Posted by Nicole Mason on September 20, 2013 at 7:50 AM Comments comments (0)

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12 oz orecchiette pasta

1 TB olive oil

1/2 lb ground italian sausage, or 3-4 sausages with casing removed (spicy or original)

8 oz sliced fresh mushrooms

1 TB minced garlic

2 cups heavy cream

1/2 teaspoon crushd red pepper

salt and pepper to taste

1 cup graed parmesan cheese (and a little extra for garnish)


1.Cook pasta according to package directions

2. In a large skillet add oil and italian sausage, cook until lightly browned

3. Add garlic and mushrooms, saute 5-10 minutes until mushrooms become soft

4. Add cream salt, pepper and red pepper, cook 5 minutes stirring constantly until it starts to thicken

5. Mix in the cheese, stirring until fully melted

6. Stir in pasta until fully coated and creamy

7. Garnish with fresh parmesan




Sweet and Spicy Shrimp Tacos

Posted by Nicole Mason on August 31, 2013 at 11:10 AM Comments comments (0)

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Top with a spicy avocado ranch drizzle!


Avocodo Ranch Drizzle -

1/2 cup milk

1/4 cup light mayo

1/4 cup sour cream

juice of half a lime

1/2 avocado (mashed)

half packet of 'Spicy' Hidden Valley Ranch dressing powder


1. Whisk together all ingredients until creamy

2. Set aside


Shrimp -

16 oz large cooked shrimp (tails removed)

1/4 cup olive oil

1 teaspoon minced garlic

1 teaspoon brown sugar

1 TB chile powder

1 teaspoon cumin


1. Saute thawed shrimp in skillet for 2-5 minutes (until water starts running out of shrimp)

2. Strain out water and return to heat

3. In a small bowl, mix together remainder of ingredients, add to shrimp

4. Stir constantly over low heat 5-10 minutes


Tacos -

flour tortillas

shredded slaw mix

chihuahua cheese

fresh cilantro


1. To assemble tacos - layer warm tortillas with slaw, cheese, shrimp, and cilantro

2. Drizzle with avocado ranch sauce