Sunday, September 14, 2014

Funeral Potatoes





Funeral Potatoes
 
1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion)
1.5 cups sour cream
1 can cream of chicken soup
1/2 cup butter melted
1 tsp. salt
1 tsp. minced onion or onion powder optional
2 cups shredded cheddar cheese
1 bunch green onions, diced
3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter
 
Place your potatoes in a colander. Let set until thawed and drained.
 
Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.


 
Add potatoes to mixture and stir until all combined. Place in 9x13 pan.



 
Sprinkle on butter covered crushed Corn flakes.  Bake uncovered at 350 for 40-50 minutes.


 
 

Chicken Curry Stir Fry


Chicken Curry Stir Fry
 
2 tbsp olive oil or other preferred oil
2 chicken breasts, diced
1 bell pepper, sliced into thin strips
1 onion, halved and then cut into strips
1 head broccoli, cut into bite sized pieces
4 cloves garlic or 1 shallot, diced
1 tbsp smoked paprika
1 tbsp red curry powder
2 tsp turmeric
 
In cast iron pan or heavy skillet, heat oil until shimmery.  Add chicken and brown evenly.

 
 
If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).
 

 
Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.
When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.


 
 
Combine well so spices evenly coat chicken and veg.  Serve hot on its own or over rice.
Enjoy!

 

This recipe comes from Sweet C's Designs.

Basil Vinaigrette


This is delicious and easy!  I used it both on salad and instead of mayo on sandwiches!  Fantastic!

Basil Vinaigrette

1 ½ cups lightly packed fresh basil leaves
½ cup extra virgin olive oil
½ cup fresh, finely grated Parmigiano Reggiano
3 Tsp red or white wine vinegar
2 Tbsp fresh lemon juice
2 tsp garlic, minced
½ tsp finely grated lemon zest
¾ tsp kosher salt
Freshly grated black pepper

 

Put the basil, olive oil, Parmigiano Reggiano, vinegar, lemon juice, garlic and lemon zest into a blender or food processor.  Blend until smooth.  Season to taste with salt and pepper.

 

Honey Lime Chicken Enchiladas

 
These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!
 
Honey Lime Chicken Enchiladas
 
1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (2 large limes)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 c. heavy cream
 
Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.
 

 

 
Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).
 
While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.
 
 
 
Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
 


 
 
 

Saturday, June 7, 2014

Hummus Crusted Chicken

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper

1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.




Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.



Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.




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Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper

1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Cheesy Chicken and Wild Rice Casserole


Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese


Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.





To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  



Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.




8-10 servings

This recipe comes from Picky Palate - great website for recipes!


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Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese


Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Mushroom Chicken


Mushroom Chicken

1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion


Cut chicken into 1 inch chunks and lightly dust with cornstarch (You can use a Ziploc and shake the chicken until fully coated). 



Halve zucchini, onion and mushrooms and set aside. 



In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 



Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 




Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.



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Mushroom Chicken

1 lb. boneless skinless chicken breasts
cornstarch (for dusting)
1 T. vegetable oil
1 T. sesame oil
2 T. soy sauce
1 T. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 package fresh mushrooms
4 small zucchini
1 large onion


Cut chicken into 1 inch chunks and lightly dust with cornstarch (I used a Ziploc and shook the chicken until fully coated). 

Halve zucchini, onion and mushrooms and set aside. 

In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. 

Add zucchini, onion and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. 

Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.

Filipino Pancit


Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.





Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and vermicelli. Simmer over low heat until the noodles soak up all the broth.






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Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

Tex-Mex Cowboy Skillet



Tex-Mex Cowboy Skillet


1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)


Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.



Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.



Add beans and corn, thoroughly mix to combine.



When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.



Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.




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Tex-Mex Cowboy Skillet


1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)


Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.
Add beans and corn, thoroughly mix to combine.
When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.
Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.