Monday, May 22, 2017

Chicken Casserole with Parmesan and Fresh Asparagus

INGREDIENTS:

  • 8 oz egg noodles
  • 1 1/3 TBS olive oil
  • 1 onion, chopped
  • 1 C chicken breast, cooked & chopped/shredded
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 C chicken broth
  • 1-1/2 C sour cream
  • 1/2 tsp oregano
  • 1 lb fresh asparagus, sliced into 2 inch pieces
  • 8 TBS grated Parmesan 

DIRECTIONS:

  1. Preheat to 350°
  2. Lightly grease a 1-1/2 quart baking dish
  3. Cook noodles in a large pot of boiling water until almost tender (about 5 minutes) - Drain, and rinse under cold water
  4. Heat the olive oil in a heavy skillet over medium heat and saute onion for 4 to 5 minutes, stirring frequently. 
  5. Add chicken, bell pepper, celery, and chicken stock 
  6. Bring to a boil, and simmer for 5 minutes
  7. Stir in sour cream and oregano
  8. Spread half of the chicken mixture into the prepared dish 
  9. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with half of the Parmesan cheese 
  10. Cover with the remaining chicken mixture
  11. Sprinkle with the rest of the Parmesan cheese
  12. Bake 30 minutes

Monday, May 1, 2017

Egg Salad



INGREDIENTS:

  • 2 TBS butter
  • 3 oz cream cheese
  • 2 TBS celery, minced
  • 1 TBS mayo
  • 1 tsp onion, minced
  • 1 tsp sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 6 hard boiled eggs, finely chopped

DIRECTIONS:

  1. In a medium bowl, cream together butter and cream cheese until smooth
  2. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended
  3. Add eggs and mix well
  4. Chill for 1 hour

Friday, April 21, 2017

Brookies

INGREDIENTS:

Brownie Cookie Batter:

  • 10 tablespoons butter, softened
  • 2/3 cup lightly packed brown sugar (5 ounces)
  • 2/3 cup granulated sugar (5 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
  • 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Chocolate Chip Cookie Batter:

  • 10 tablespoons butter, softened
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup light brown sugar (5 ounces)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup chocolate chips (mini size preferred)

DIRECTIONS:

  • Preheat to 350 ° F. 
  • Line baking sheets with parchment paper. Set aside.

For the brownie cookie batter:

  1. In a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. 
  2. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
  3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. 
  4. Add the dry ingredients to the batter and mix until combined. 
  5. Cover and refrigerate while making the chocolate chip cookie batter.

For the chocolate chip cookie batter:

  1. In the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
  2. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. 
  3. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. 
  4. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
Assembly & Baking:
  1. Portion both sets of dough into about 4 dozen equal teaspoon or so sized balls
  2. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking.
  3. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. 
  4. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

HAT TIP

Tuesday, April 18, 2017

Southwestern Salad With Avocado Dressing

Southwestern Salad With Avocado Dressing, Serves 5-6

INGREDIENTS:


Dressing:

  • 1 avocado, halved
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup olive oil
  • 1 tablespoon cilantro
  • 1 lime, juiced

Salad:

  • 1 head of lettuce, chopped
  • 1 cup bell peppers, chopped
  • ¼ cup cilantro
  • 15 ounces (1 can) black beans
  • ½ cup red onion, chopped
  • 15 ounces (1 can) corn
  • ¼ cup scallions
  • ¾ cup tomatoes, chopped

DIRECTIONS:

  1. Add all dressing ingredients to a blender, blend until smooth
  2. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes
  3. Top with prepared dressing; toss to coat

Monday, April 10, 2017

Chicken n' Dumplins

This is adapted from an Emeril Lagasse recipe for chicken and dumplings... the BEST chicken n dumplins!! Comfort food at it's finest! 


INGREDIENTS:
  • 2 split chicken breasts (on the bone with skin, about 3 lbs)
  • 8 C water
  • 2 bay leaves
  • 1-1/2 tsp salt
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 medium onion, chopped
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 stick (1/2 C) butter
  • 2/3 C AP flour
  • 1/4 C cream
  • 1/2 C frozen peas
For the Dumplings:
  • 1-1/4 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 T butter
  • 1/2 C milk
DIRECTIONS:
  1. In a large pot or dutch oven, add in split chicken breasts, water, salt and bay leaves. Bring to a boil and cook over medium heat for 45 minutes. Don't boil too hard or tooo much water will evaporate. Prepare the vegetables and dumplings.
  2. In a glass measuring cup, heat the milk and butter until butter is melted. 
  3. In a medium bowl, combine flour, baking powder and salt. Add in milk and butter mixture and stir with a fork just until combined. Dough should be soft. 
  4. Turn out onto a floured surface and knead just a few times to make it come together (no more than 8 times). 
  5. Roll out to 1/8" thick and cut into 1" strips and then into 3-4" pieces. Cover with a damp towel until ready for them.
  6. Meanwhile, after the chicken has cooked for 45 minutes, remove to a plate and let cool before shredding. 
  7. Remove bay leaves from the stock. 
  8. Add in the chopped vegetables and cook for 10 minutes. 
  9. In a separate small saucepan, melt butter and whisk in flour. Cook over medium heat for 30 seconds, stirring constantly to create a roux. 
  10. Gradually add in stock until thinned out a bit. 
  11. Add roux mixture to the stock with the vegetables and whisk until no lumps remain. 
  12. Add in cream and peas. 
  13. Bring to a light boil and add in the dumplings, one by one. 
  14. Stir gently, cover and cook for 10 minutes or until dumplings are tender and done. 
  15. Take off heat and add back in the shredded chicken. Stir to heat the chicken through and serve. Serves 4-6. Enjoy!!

HAT TIP

Creamy Chicken and Rice Soup



INGREDIENTS:

  • 3 T butter
  • 1 onion, chopped
  • 2 large carrots, sliced 
  • 2 stalks celery, thinly sliced
  • 1 lb. boneless skinless chicken breasts
  • 1 T fresh thyme leaves, plus more for garnish
  • 3 cloves garlic, minced
  • kosher salt
  • black pepper
  • 3 T. all-purpose flour
  • 4 C low-sodium chicken broth
  • 1 C heavy cream
  • 1 C wild rice


DIRECTIONS:

  1. In a large pot or Dutch oven, melt butter. 
  2. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. 
  3. Add chicken and cook until golden, 10 minutes
  4. add thyme and garlic and stir until fragrant, 1 minute. 
  5. Season generously with salt and pepper.
  6. Add flour and whisk until golden, 1 minute. 
  7. Pour over chicken broth and milk and season with salt and pepper. 
  8. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

Saturday, January 14, 2017

Balsamic Honey Glazed Chicken


INGREDIENTS:

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil
  • 3-4 rosemary sprigs, for skillet

DIRECTIONS:

  1. Preheat oven to 425° 
  2. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined 
  3. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
  4. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  5. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
  6. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  7. Serve chicken and potatoes with pan drippings.
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