Friday, March 30, 2018

CRISPY CHICKEN BREAST WITH PAN GRAVY

6 (6-oz each) boneless, skinless chicken breasts
2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp salt butter
3 tbsp olive oil

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and flatten to about 3/4-inch thickness. Sprinkle chicken with 1 teaspoon each of the salt and pepper.

Whisk the eggs and milk together in a shallow dish.

Stir the panko, Italian seasoning, paprika and remaining salt and pepper in another shallow bowl.

Dip chicken, one piece at a time, in the egg mixture, shaking off excess, then dredge in the crumb mixture coating well and pressing to adhere.

Melt half the butter with half the olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3 to 5 minutes per side. Remove from pan and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken.

Bake chicken at 350 degrees 10 minutes or until cooked through.

Serve with pan gravy (recipe follows), if desired.

Pan Gravy:
1/4 cup melted salted butter
1/4 cup flour
2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper

Whisk butter and flour together in large skillet. Cook over medium heat, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in chicken broth, salt and pepper. Cook, whisking often, until mixture just comes to a boil and is smooth and thick, 2 to 5 minutes. Gradually add more broth if mixture is too thick.

Note: Recipe and Photo from an old SL.

Thursday, March 29, 2018

QUICK AND EASY CHERRY VANILLA CAKE

1 box (2-layer size) vanilla cake mix
3 large eggs
1/2 cup melted butter
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, with an electric mixer, combine cake mix, eggs, and butter; beat 1 to 2 minutes until well blended. Fold in pie filling and spread batter into the prepared pan.

Bake at 350 degrees 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

No frosting needed. Serve topped with a dollop of whipped cream or ice cream.
Note: The following picture is a file photo.


Tuesday, March 27, 2018

CREAMY CHICKEN ALFREDO CASSEROLE

 This is a quick and easy recipe because it uses refrigerated pesto and rotisserie chicken. Let your grocery store or deli be your friend!

1 pkg (6-oz) fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 jar (15-oz) Alfredo sauce
1/4 cup chicken broth
12-oz pkg penne pasta, cooked according to pkg directions
2 1/2 cups chopped rotisserie chicken
1 cup shredded low-moisture mozzarella cheese
2 tbsp fresh basil, thinly sliced
1/4 tsp paprika

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish.

In a medium bowl, toss the spinach and pesto together; set aside.

In another bowl, stir the Alfredo sauce and chicken broth together; spread 1/2 cup of the mixture into the bottom of the prepared baking dish. Top with half the spinach mixture.

Stir chicken, cooked pasta, and remaining Alfredo mixture together; spoon half over the spinach mixture in baking dish. Repeat layers with the remaining spinach mixture and chicken mixture.

Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with the basil and paprika.

Yield: 4 servings
 I got this recipe and photo from SL a year or two ago.

Monday, March 26, 2018

BANANA-COCONUT COOKIES

1 banana
3/4 cup unsweetened shredded coconut
Optional Ingredients:
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
mini chocolate chips

Preheat oven to 350ยบ F and line a baking sheet with parchment paper or a silicone baking mat.
Combine banana and shredded coconut in food processor and pulse until finely ground and combined. Mix in any of the optional ingredients you choose to use, if applicable.
Use a cookie scoop or tablespoon to form cookies into balls, then place on parchment-lined baking sheet.
Optional: gently flatten cookies with palm of your hand.
Place baking sheet in oven and bake for 20-22 minutes, or until golden brown.
Remove from oven and let cool slightly before serving.

Note: This is an easy gluten-free recipe that uses no added sugar.

Note: File Photo

Sunday, March 25, 2018

CREAMY HORSERADISH DIP

1 pkg (8-oz) cream cheese
1/2 cup mayonnaise
1/3 cup horseradish sauce
1/4 cup green onions, chopped
4 tbsp bacon, cooked, drained, crumbled

Combine the cream cheese, mayonnaise, and horseradish sauce until well blended. Stir in green onion and bacon.
Serve with fresh vegetables and/or chips or crackers.

Note: File Photo

Saturday, March 24, 2018

INSTANT POT GARLIC BROWN BUTTER POTAOTES

  • 3 pounds (1.5kg) baby yellow and red potatoes, halved
  • 1 stick (110g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (125ml) vegetable broth
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
 1. Prepare the brown butter: Heat butter in a non stick pan or sauce pan over medium-high heat. Melt butter, swirling the pan and stirring occasionally for about 3 minutes, until the foam settles. The butter will turn golden brown with a nutty fragrance. Remove from heat, skim the foam with a spoon and filter butter to a bowl or jar through a fine mesh strainer. Set aside for later.
2. Wash the potatoes, pat dry and cut in half. In a small bowl, combine oregano, basil, garlic, salt, and pepper.
3. Add potatoes in the Instant Pot and toss in the herb and garlic seasoning. Add brown butter and toss potatoes to coat, then add the vegetable broth. Close and lock the lid then set the cooking time to 7 minutes in high pressure (or “quick mode” on other brands).
4. Once done, press “cancel” and turn the valve on the lid of the Instant Pot to venting position. Open lid and sprinkle potatoes with Parmesan and chopped parsley. Serve hot with meat, pork, chicken, or on their own it’s still amazing. Enjoy!

 This delicious potato recipe and photo are from eatwell.

Friday, March 23, 2018

MINI BAKED BRIE CUPS

1 pkg mini croustades or mini phyllo cups
Brie cheese, rind removed and cubed
Apricot preserves
Chopped pistacios

Preheat oven to 375 degrees.

Arrange the pastry on a baking sheet. Put a cheese cube in each cup. Top each cheese cube with 1/2 teaspoon of the apricot preserves. Bake until bubbly, 5 to 10 minutes. Sprinkle each with a few of the pistachios.

I found this recipe in a Food Network Magazine.

Wednesday, March 21, 2018

ALBACORE - CORN CHOWDER

2 tbsp butter
1/2 cup sliced celery
1/2 cup chopped onion
3/4 cup chopped carrot
2 to 3 tbsp flour
1 tsp Italian seasoning
1 can (17-oz) cream-style corn
2 cups milk
1 can (12-oz) albacore tuna, drained and flaked
1 cup water
1 tsp chicken flavored instant bouillon

In a medium saucepan, melt butter over medium heat; saute celery, onion, and carrot about 3 minutes. Add flour and Italian seasoning; blend well. Cook 3 more minutes. Add corn, milk, tuna, water, and bouillon, stirring to blend. Cover pan and simmer (do not boil) 5 minutes to heat through, stirring occasionally.

Yield: 4 servings

Tuesday, March 20, 2018

SAUSAGE-APPLE SKILLET

1 lb fresh pork sausage links
6 (about 2 lbs total) medium apples, cored & cut into 8 wedges each
3 tbsp brown sugar
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper

In a 12-inch skillet, cook sausages over medium heat for 10 minutes or until no longer pink; drain and discard juices. Cut links in half crosswise and return them to the skillet.

Add the apple wedges at the sausage; sprinkle brown sugar, lemon juice, salt and pepper over all.

Cover skillet and cook over medium-low heat 10-15 minutes or until the apples are just tender. Stir gently one or twice during cooking.

Yield: 6 servings

This is the type of sausage used in this recipe.

Monday, March 19, 2018

LEMON RICE SOUP

1 to 2 fresh lemons
2 tbsp butter
1/2 cup minced green onions, including tops
6 cups chicken broth
2/3 cup uncooked long grain white rice
4 eggs
1/8 tsp white pepper, optional

Juice lemons into a bowl, remove any seeds; set bowl aside.

In a 3-quart saucepan over medium heat, melt butter; add green onions. Cook and stir for about 3 minutes or until onion greens are tender.

Stir in broth and rice; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 20-25 minutes until rice is tender.

Beat eggs in a medium bowl with a wire whisk until well beaten. Add the lemon juice and 1/2 cup of the broth to the bowl.Mix well and gradually stir into the saucepan, stirring constantly. Cook, stirring, over low heat about 3 minutes until broth mixture thickens enough to lightly coat a spoon. Do Not Boil! Stir in the pepper, if using.

Garnish each bowl with some fresh mint leaves and/or thin strips of lemon peel, if desired.

Yield: 6 to 8 servings

MYRA'S 3-BEAN BAKE

1 can baked beans
1 can green lima beans OR butter beans
1 can kidney beans
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped onion
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1/4 cup brown sugar
1/4 cup vinegar
1/2 lb bacon, cut in small pieces, cooked and drained

Mix all ingredients together. Pour into a casserole dish that has been sprayed with nonstick cooking spray.
Bake at 350 degrees for 30-45 minutes.


File Photo for reference only.
Not this exact recipe.




Saturday, March 17, 2018

EGG POTATO SALAD

Dressing:
1/2 cup milk
1/3 cup sugar
1 egg
1/4 cup vinegar
4 tbsp butter
1 tbsp cornstarch
3/4 tsp salt
3/4 tsp celery seed
1/4 tsp dry mustard

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until thickened. Remove from heat and allow to cool.

Salad:
1/4 cup chopped onion
1/4 cup mayonnaise
7 medium potatoes, cooked and diced
3 hard boiled eggs, choppe
Paprika for garnish, if desired

Combine all salad ingredients. Fold into the dressing and chill before serving. Sprinkle with paprika, if desired.
 Note: File Photo

Thursday, March 15, 2018

BRAISED CHICKEN THIGHS WITH CARROTS AND LEMONS

8 bone-in chicken thighs, trimmed
2 tsp paprika
1 tsp kosher salt, divided
1 tsp black pepper, divided
2 tbsp butter
1 large carrot, halved lengthwise and cut into 1 1/2-inch long pieces
2 1/2 tbsp flour
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving, optional

Pat chicken dry with paper towels (this makes it cook up more crispy). Sprinkle with paprika and 3/4 teaspoon of the salt and 3/4 tsp of the pepper.

Melt butter in a large skillet (enameled coated cast iron skillet with lid is recommended) over medium-high heat. Place half the chicken, skin side down, in the skillet and cook until golden brown, about 6 minutes. Remove from skillet and repeat with remaining chicken.

Place carrots in the pan and cook, stirring occasionally, about 7 minutes or until browned. Add the flour and cook, stirring, 1 minute to blend. Add the broth, thyme, and remaining salt and pepper. Bring the mixture to a boil and place the chicken, skin side up, over the carrots.

Place the lid partially over the skillet, reduce heat to medium-low, and cook until the chicken is cooked through, about 20 more minutes.

Remove the thyme, add the lemons, and serve with the mashed potatoes, if desired.

Yield: 4 servings

This is basically an old SL recipe.

Wednesday, March 14, 2018

CHICKEN AND HERBED CORNMEAL DUMPLINGS

This recipe takes right at an hour but only about 20 minutes of that is work on your part. The rest is cooking time. This is a recipe I got a year or two ago from a Southern Living magazine.

1/4 cup salted butter, divided
2 cups sliced carrots
1 cup diagonally sliced celery
1 cup chopped yellow onion
1/2 cup + 2 tbsp all-purpose flour, divided (Personal note: I only use white whole wheat)
3 1/4 cups chicken broth
1 bay leaf
3/4 tsp kosher salt, divided
3 cups coarsely shredded rotisserie chicken (Personal note: Buy chicken at deli!)
1/2 cup coarse plain yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 cup whole buttermilk
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh tarragon

Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Add the carrots, celery, and onion; cook, stirring occasionally until the onions are tender, about 5 to 6 minutes. Add 2 tablespoons of the flour and cook, stirring occasionally, 1 to 2 minutes. Add the broth, bay leaf and 1/2 teaspoon of the salt. Bring mixture to a boil and cook, stirring occasionally, until thickened. This will take about 4 to 5 minutes. Stir in the chicken and remove pot from the heat.

Whisk together the cornmeal, baking powder, baking soda, 1/2 cup flour, and the remaining salt in a medium bowl. Cut the remaining butter into the mixture using a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, parsley and tarragon, stirring just until moistened.

Place pot back over medium heat and drop dumpling dough by tablespoonfuls about a 1/2-inch apart into the hot mixture. Cook and cook until the dumplings are done and dry to the touch, about 15-20 minutes. Serve immediately.

Yield:  6 servings of 2 dumplings and 1 cup chicken mixture










WHITE CHOCOLATE RICE PUDDING WITH CHERRIES

2 cups cooked rice
1 2/3 cups milk
1/2 tsp vanilla
Pinch of salt
3/4 cup white chocolate chips
1 cup frozen cherries, thawed

In a saucepan, over medium heat, bring the rice, milk, vanilla, and salt to a simmer. Cook while stirring occasionally until creamy,  6 to 8 minutes. Remove from the heat.

Stir the chips into the rice mixture and let set a few minutes for chips to melt.

Divide the cherries among 4 dessert dishes and top with the rice pudding.

Yield: 4 servings


Tuesday, March 13, 2018

MACADAMIA ORANGE FUDGE

3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) Nestle Toll House semi-sweet chocoate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

In a heavy saucepan, combine sugar, butter and evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from the heat.

Add the chocolate morsels to the hot mixture and stir until melted and mixture is smooth. Add the marshmallow cream, nuts and liqueur; beat until well blended.

Pour into a foil-lined 9 x 13-inch pan. Chill until firm.

Yield: Approximately 2 1/2 lbs

This is a Nestle recipe and photo.

Saturday, March 10, 2018

SIMPLE CHICKEN GRAVY

Maybe it's because I hate chicken but I have never been able to make a decent chicken gravy. I saw this recipe from the cookin' chicks and decided it was simple enough even for me.

  • 3 tbsp butter
  • 5 tbsp flour
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
Directions:
  1. Melt the butter over medium heat in a saucepan.
  2. Add flour and blend thoroughly.
  3. Slowly add in the broth, salt, and pepper.
  4. Allow to simmer until mixture thickens.
  5. Serve!

Friday, March 9, 2018

CAULIFLOWER CHEESE SOUP

1 large head cauliflower
2 tbsp onion, minced
2 tbsp butter, melted
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 can beef or chicken broth
3 cups milk
2 cups grated American or Cheddar cheese
1/4 cup chopped fresh parsley, optional

Break cauliflower into small pieces. Cook covered in salted water until tender; drain.

While cauliflower cooks, saute onion in butter until tender. Blend in the flour, salt and pepper. Gradually stir in the broth and milk. Cook over medium heat, stirring constantly until mixture reaches boiling. Turn off heat and add the cheese, stirring until it melts. Add the cauliflower and heat until warmed, if necessary.

To serve, ladle into serving bowls and garnish with the fresh parsley, if using.

Yield: 2 quarts of soup

Note: File Photo

Thursday, March 8, 2018

HAWAIIAN CHICKEN WINGS

2 lb wingettes or drumettes
1 cup soy sauce
1/2 cup brown sugar
2 - 3 cloves garlic, minced
1 tbsp sesame oil
1 tbsp sesame seeds
4 green onions, chopped

Flour chicken the night before and store in a paper bag in the refrigerator.

Next day, fry wings in 1-inch of hot oil to brown. Allow to cool for flour coating to set. Wings must be cool enough to handle.

Meanwhile, mix soy sauce, brown sugar, garlic, sesame oil, sesame seeds and green onions to make a sauce.

Dip the wings in the sauce and place on a cookie sheet to warm in the oven.

Note: File Photo for reference only.



Wednesday, March 7, 2018

CHICKEN 'N' BROCCOLI BRAID

2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds

Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

Yield: 8 servings
This is a file photo.

Tuesday, March 6, 2018

NESTLE'S CHOCOLATE-DIPPED FRUIT

1 pkg (11.5-oz) Nestle Toll House milk chocolate chips
1/4 cup vegetable shortening
Fresh fruit, rinsed and patted dry OR canned fruit, drained and patted dry

Over hot (not boiling) water, combine chocolate morsels and shortening in top of a double-boiler. Stir until the morsels are melted and the mixture is smooth. Remove double-boiler from the heat but keep top over the hot water. If the chocolate begins to set, return to the heat and add 1 to 2 teaspoons of shortening; stir until smooth.

Dip the fruit pieces into the chocolate, shaking off excess. Place dipped fruit on foil-lined cookie sheets. Chill until set, about 10-15 minutes.

Gently loosen fruit from the foil with a thin metal spatula.

May be stored at room temperature up to 1 hour. If the chocolate becomes sticky, return to refrigerator.

Yield: 1 cup melted chocolate

Note: File Photo



Thursday, March 1, 2018

CHICKEN WILD RICE BAKE

2 cups cooked shredded chicken
1 box Uncle Ben's Wild Rice Mix
2 can cream of chicken soup
1/2 soup cup of milk
1 small can of sliced mushrooms, drained

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Combine all the ingredients until well mixed.  Pour mixture into the prepared baking dish, cover and baked 30 minutes until bubbly and cooked through.

Yield: 4 to 6 servings.

Note: File Photo of similar recipe.