Chantele's Creamy Chicken

Beware, this dish is rich! It is also not healthy in any way.

3-4 chicken breasts
3-4 slices white american deli cheese slices
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup of white wine
shredded cheese (I used colby jack)
garlic cheese croutons, crushed
grated/shredded parmesan cheese

Preheat oven to 350 degrees. Grease baking pan and add chicken breasts. Top with cheese slices. In a bowl, combine cream of chicken soup, cream of mushroom soup and white wine. Pour over top of chicken. Top with shredded cheese. Using a rolling pin, crush the croutons. I opened the bag to get the air out and then resealed it. Crush using rolling pin. Top with crushed croutons and then parmesan cheese. Cook for one hour.

I made mashed potatoes and then used the sauce as the gravy. Could also serve over egg noodles.

Cranberry Pork/Chicken

4 pork chops or chicken breasts
16 oz can whole cranberry sauce (I use Ocean Spray)
1/2 cup french onion dressing
1/2 packet onion soup mix (I use Lipton's)

Preheat oven to 350 degrees.  Place pork or chicken in a glass baking dish.

In a saucepan combine everything else.  Heat to melt the jellied part of the cranberry sauce. Stir to combine. Pour over pork or chicken. Bake for 25-30 minutes.

My mom gave me this recipe. I never knew what was in it and when she told me I said, "Ewww really?"  I wouldn't have thought these go together so well! My mother has always made it with chicken.  She sometimes make this for Christmas dinner.  I tried it with pork one day and it was really yummy. I grow bored with chicken if we have it too much.

Mable's Meatloaf

I have no idea who Mable is and neither does my grandmother. It should be called Nan's Meatloaf!

1 lb lean ground beef
1 lb meatball mix, pork, veal or turkey
1/2 cup breadcrumbs
2 eggs
1/3 tsp pepper or red pepper
1/2 cup ketchup or bbq sauce (sometimes I do half and half)
1 envelope Lipton Onion Soup Mix
1 tbsp Worcestershire or soy sauce

Preheat oven to 400 degrees.  Combine everything in a large bowl and mix thoroughly.  Grease a large loaf pan.  Cook for 30-45 minutes until done.

Creamy Potato Bake

I got this recipe from the 4 Ingredients Facebook site. The idea behind 4 Ingredients is to provide families with easy recipes that even children will like. You can find other great recipes on that website as well. If you "like" them on Facebook then you can get more recipes too!

To be honest, I feel this recipe needs some tweaking. My husband says it is good, but I feel it needs some spices. I feel that if you switch up the cheese, it will add a great deal of extra flavor. Maybe Havarti or Gouda?

3 large russet potatoes
1 cup sour cream
1 tbsp crushed garlic (I used the wet minced in a jar)
1 1/2 cups shredded mozzarella cheese

Peel and slice the potatoes into one inch pieces (similar to scalloped potatoes).  I steamed mine for about 15-20 minutes. In a bowl combine the sour cream and garlic.  It is kind of a rule in our house that we always add a bit more garlic than the recipe calls for. Add in one cup of the cheese and stir.

Add a layer of the potatoes and then spread on some of the cream mixture.  Add another layer and then some more cream. When finished, top with the left over half cup of cheese.

Bake at 350 degrees for 20-30 minutes or until cheese is melted.

Notes: Next time I would use a deeper dish that is a lot smaller in width.  I would use red or yellow small potatoes and quarter them instead of slices or I would still slice them and use the smaller potatoes. I would also add pepper, salt and some sort of other spice such as paprika. I would love to try this using a different cheese as well.

Chicken Tenders

Raw chicken tenderloins
flour
2 eggs
milk
lime juice
lemon juice
breadcrumbs
coarse salt
pepper
ground red pepper
Lowry's seasoning salt
spray cooking oil

Preheat oven to 350 degrees. Spray a glass pan with the cooking oil. Put a non-stick skillet on the stove.

In one bowl, add some flour. In another bowl add the eggs and some milk. On a plate add the breadcrumbs along with salt, pepper, red pepper and Lowry's seasoning salt or any other seasonings you like and mix. Dredge the chicken in the flour then the egg wash and then the breadcrumbs. Place in the skillet to crisp up the  breadcrumbs. Let both sides become a golden brown and then place in the glass pan. Do this until all chickens are covered. Sprinkle lemon and lime juice on top and sprinkle any extra seasonings. Cook about 20-25 minutes or until done.

Salmon Bake with Pecan Coating

I got this recipe from my momma!

4 (4 to 6 oz) Salmon fillets
dash of salt
dash of pepper
2 tbsp dijon mustard (I have used dijonaise before)
2 tbsp butter or margarine, melted
1 1/2 tbsp honey
1/4 cup breadcrumbs
1/4 cup finely chopped pecans (I have also used walnuts)
1 tbsp parsley

Preheat oven to 450 degrees.

Place salmon in greased baking dish.  Sprinkle with salt and pepper. Combine dijon, honey and butter in a bowl.  Brush generously onto fillets.  Combine breadcrumbs, pecan and parsley. If you do not have the finely chopped pecans then measure out the pecans and then put them between two paper towels or in a baggie. Use the flat side of a bowl or bottle and break up the pecan pieces. Sprinkle dry mixture evenly over the salmon.

Bake for 10 minutes or until the fish flakes easily with a fork.

Hurricane Dining: Chicken Parmesan with Garlic Butter Spaghetti

Power went out during Hurricane Irene. So glad we do not live on a well and have gas power.  Chicken was in the oven when the power went out, but I did not have to worry about that!

I do not have any real measurements. I feel like everyone knows how to make this dish with so many ways to make it. This was for two people.

14 oz can diced tomatoes seasoned with oregano and basil
sprinkle of sugar
dash of red pepper flakes
2 chicken breasts
1 egg
splash of milk
spray pam
olive oil
seasoned bread crumbs
shredded/grated parmesan cheese
shredded mozzarella cheese
spaghetti
butter
4 cloves garlic, minced

Preheat oven to 350 degrees.

Add can of diced tomatoes to a saucepan.  Add one clove of minced garlic, two tablespoons of olive oil, sugar and red pepper flakes. Can also grate fresh onion into the sauce, but I did not have it on hand. Stir and let this come to a boil. Stir again and then using a potato masher break up some of the tomatoes. I did this til most of the tomatoes were broken up but you still had the chunkiness.  Spread a tiny bit in the bottom of an 8x8 pan.

Use spray pam to coat a skillet. Turn on heat to medium. In a bowl combine egg and milk.  On a plate mix bread crumbs and parmesan cheese. Dredge chicken in wet mixture and then in dry. Do this on both sides. Place in skillet and fry until bread crumbs are golden brown. Remove from heat. Place chicken in the 8x8 pan. Top with mozzarella cheese and place in the oven.  My husband says "the more cheese the better" so I always do extra cheese.

Make spaghetti as directed on the box. Drain spaghetti and leave in colander for a minute.  Add butter and three minced garlic cloves to the pan. Turn on heat just to melt the butter. How much butter you use will depend how much spaghetti you are making. My husband loves spaghetti and eats a lot of it so I always make extra. Add spaghetti to the same pot. Use tongs to coat spaghetti with butter and garlic mixture.

Check chicken and when almost done add the rest of the sauce on top of the chicken.

Serve chicken on top of pasta.

I thought it was enough sauce for the pasta but if you like a lot of sauce then use two cans and double everything you add to it.

Michelle's Mother's Mac-n-Cheese Bake

Guest cooking star in the kitchen tonight!

16 ounces elbow macaroni
1/4 cup butter or margarine
2 tbsp plus extra flour
1/2 brick sharp cheddar
1/2 brick colby cheese (can use whatever you want)
1 cup milk
salt
pepper

Cook macaroni as directed on the box.

Grate the cheese. Add the butter and flour to a saucepan and whisk over medium heat until it forms a paste.  You may need more flour depending on how thick you want it.  Then add the milk slowly and continuously stir until thickened. Once thickened remove from heat. Add cheese, but reserve enough to sprinkle on top of the casserole. Stir until melted. Add salt and pepper to taste.

Add macaroni and sauce to dish and combine thoroughly. Sprinkle with cheese reserve.

Bake at 350 degrees for about 30 minutes until bubbly.

Michelle states that this sauce is very versatile.  You can use it to make a cheese and vegetable casserole as well.  She has also used only Gouda cheese and added paprika to create a white sauce for ravioli. It is a great base as a cheese sauce and the cheeses can be adjusted to whatever you are using it for.

Thanks Michelle!

Chicken Roast

1 small whole chicken
1 lemon
1 orange
fresh rosemary sprigs
half an onion
salt
pepper
butter, melted

Rinse chicken and remove innards.  Brush chicken with butter. Cut lemon and orange in half.  Squeeze inside and over top of chicken. Cut some of the skin away from the breast part and stuff it with 2 rosemary springs and sliced onion. Stuff cavity with lemons, oranges, onions and 2-3 rosemary sprigs. Sprinkle with salt and pepper.

Place in oven bag and follow directions on box. Place in baking dish and cook at 350 degrees until done. If you do not have oven bags then place in a roasting pan.

I have been making a large bird on Sundays lately so we have it for lunches during the week. Also good when you do not want to cook dinner.

Elephant Stew

1 medium sized elephant
brown gravy
2 rabbits (optional)
salt and pepper to taste

Cut up the elephant into bite sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. This will serve about 3,800 people. If more are expected, two rabbits may be added- only do this if necessary as most people do not like to find hare in their stew.

:)

Grandpop Leo's Apple and Raisin Coleslaw

Not a lot of hard and fast measurements, but this is the only coleslaw that I actually like!

1 bag shredded prepared coleslaw
1 finely chopped gala apple
1 cup raisins or craisins
1 small pack slivered almonds


Dressing:
Bit of skim milk
1/2 cup of miracle whip
About a tablespoon of white vinegar
About two tablespoons of white sugar

Add dry ingredients to a bowl. Combine wet and taste to see if it needs anything extra.

Salmon and Pesto Potato Casserole

2 filets of salmon
Honey
Coarse Salt
Pepper
Fish Seasoning (I use Northwood by Penzys which is a rosemary-paprika blend)
Butter
Refrigerated mashed potatoes/Instant potatoes
Pesto (homemade or store bought)
Plain yogurt
Frozen peas
Sweet grape tomatoes
20 oz ramekins

Preheat oven to 350 degrees. Lightly grease a 8x8 glass pan. Add salmon. In a small bowl, squirt some honey  and glaze salmon. Sprinkle salt, pepper and fish seasoning. Add three tablespoons butter to the dish. Cook until fish flakes.

I used instant potatoes. I made enough for 3-4 people. Cook as directed on box. Add a little yogurt and pesto and stir. Taste and add more if needed. I used the individual steam pouch of peas. Add mashed potatoes to each ramekin. Top with salmon. Then top with peas and grape tomatoes. Spoon butter from 8x8 dish and drip on top of each ramekin.

Place in oven for about 5-10 minutes to warm tomatoes.

Turkey Tetrazzini

I know tetrazzini usually calls for linguine, but I really wanted to use up the less than half empty boxes of rotini.

4 turkey breasts
12-16 ounces rotini pasta
2 heads broccoli, trimmed
2 cloves garlic, minced
2 tbsp butter
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
14 ounce can reduced sodium chicken broth
3/4 cup milk
1/2 cup sour cream
3/4 cup shredded white cheddar cheese
Handful of bread crumbs
Handful of shredded parmesan

Preheat oven to 350 degrees. I boiled the turkey breasts because it is easier. You just need to watch it because it can dry out real fast if you cook it too long. Cook pasta as directed on box. Once it is almost done, add broccoli to the pasta water.

In a saucepan, add butter and garlic. Cook just to melt butter. Add flour, salt, pepper, broth and milk. Cook until thickened. Add sour cream and stir until combined. Add cheese and stir until melted.

Add pasta, broccoli and turkey to a casserole dish. Pour cream sauce over and mix. Sprinkle bread crumbs and parmesan over top. Place in oven until cheese is melted.

Chicken Pot Pie

1 refrigerated pie crust roll
4 chicken breasts, diced
1/3 cup flour
1/2 tsp fresh oregano
1/4 tsp black pepper
2 1/2 cups reduced sodium chicken broth
1 1/2 cup carrots, finely diced
1 1/2 cup frozen peas
milk (optional)
sea salt (optional)
10 oz or 20 oz oven safe ramekins (Will need four ramekins if using the 20 oz)

Preheat oven to 400 degrees and let pie crust come to room temperature.  I boiled chicken until done. I let it cool and then cut into pieces.  I used my food processor to finely chop the carrots. It took about three carrots. In a saucepan, add broth, flour, oregano and pepper. Add carrots and cook over medium heat until broth thickens and bubbles. Add peas and heat through. Set aside.

Unroll pie crust. I flipped over one ramekin onto the pie crust. Using a knife, I cut around the ramekin leaving a tad bit of room for the pie crust to fold over. Make as many as you need. Fill ramekins and drape pie crust over each. Cut a slit or an 'x' into each for steam to escape. Light brush milk on top and sprinkle salt.

Place a jelly roll pan in the oven. Place ramekins on the jelly roll pan in case anything spills over when cooking.

Bake uncovered for about 20 minutes or until top is golden brown. Let cool for about 10-15 minutes.


538 calories per serving if you do the milk and salt topping.

Katelyn's Shrimp Pasta with Clam Sauce

This is an easy weeknight meal.

1 pound (16 oz) shrimp, deveined and tails off
1 stick of butter
2-3 cloves minced garlic
1 can clam sauce (not clam juice)
1 box vermicelli or thin spaghetti pasta (I used Ronzoni Smart Taste)
Shredded parmesan

Cook pasta as directed on the box. In a different saucepan add butter and garlic. Heat to melt butter. Add shrimp to the butter and garlic. Cook until pink. Add clam sauce and heat through. Add sauce to pasta. Sprinkle with parmesan and serve.

You can use clam juice, but you would have to thicken it with flour and add all the seasonings.  The clam sauce can be found in the international aisle where the Italian stuff is, in the canned tuna aisle or the soup aisle. My friend told me that Progresso makes one, but I have never seen it.

Martin's Grilled Garlic Chicken

Martin hard at work on the grill:

This recipe does not have any real measurements.

5-6 chicken breasts
Sprinkle garlic powder and minced garlic (dry or wet) on each side

Grill on both sides until done. Steve added some Lowry's Seasoning Salt on each side since he is obsessed with it.

I provided the awesome Richmond, Virginia serving platter.

Lighter Baked Mac and Cheese

I got this recipe here, but I modified it some.

24 oz high fiber elbow pasta
2 tbsp light butter
1/4 cup flour
3 cloves garlic, minced (could use a tad more)
1/4 cup onion, minced
2 cups low fat milk
1 cup fat free chicken broth
8oz reduced fat sharp cheddar cheese
sea salt and pepper to taste (I started with 1/4 tsp pepper and 1/8 tsp salt)
2 cups fresh spinach
Handful of shredded parmesan cheese
Handful of shredded sharp cheese
Handful of seasoned whole wheat breadcrumbs

Preheat oven to 375 degrees. Cook pasta in salted water. Melt the butter in a large saucepan on low heat. Add onion and garlic and stir for about two minutes. Add flour and whisk until thick. Add chicken stock and milk. Turn heat to medium and cook until bubbling. Add salt and pepper. Remove from heat and add sharp cheese. Stir until melted and well blended. Adjust salt and pepper if needed.

Transfer pasta to a baking pan. If you want the breadcrumbs to be golden brown then make sure the pan is broiler safe. I did not check that  Add cheese sauce and stir. Add spinach and combine thoroughly. Top with parmesan and sharp cheese first then breadcrumbs. Cook for about 15-20 minutes or until cheese has melted. Place pan in broiler to get the breadcrumbs crispy.

Homemade Meatballs

This recipe is easy but a tad time consuming.  A friend told me how she makes hers but really you can add whatever you want.  She does not really measure so a lot of it was guess work.

2 lbs lean ground beef
1 egg
1/2 cup bread crumbs
2 tbs minced garlic
2 sprigs fresh rosemary
1/4 cup fresh parsley, chopped
1 tbs dried oregano (I could not find fresh)
1/2 cup parmesan cheese (but honestly you could use anything- asiago, romano, locatelli...)
1 tbs sugar
1 tsp salt
A lot of pepper- I did not measure I just kept shaking

I unwrapped the beef and put it in a bowl and mashed it together.  I added the eggs, breadcrumbs, garlic, salt, pepper and sugar and mixed. I plucked off the rosemary and broke it up. Add the oregano.  Chop the parsley and mix.

You can make them any size you like. I guess mine were medium. I made one and cooked it in a skillet to see if I needed to add anything. Once I was happy I rolled them all into balls and placed them in a greased baking pan.  Cook at 350 for 15-30 minutes depending on how big or small you made them.

They freeze well.  Arrange them on a pan or in a large plastic ware container and put them in the freezer until hard. Bag them in freezer bags or in containers that freeze well.

Mini Shrimp Boil

Adapted from this recipe here.

We used:
-Handful of red potatoes
-1 package of polish kielbasa (can also use sweet sausage)
-2 ears of corn, halved
-1 white onion cut into chunks
-1-2 pounds shrimp (large to jumbo size)
-1 can of beer
-A lot of Old Bay

Fill large stock pot half with water and add beer. Add more water if needed. Pour old bay into water and boil. Add potatoes and onions and cook for about 7 minutes. Add kielbasa and cook for 5 minutes. Add corn and cook about about 7 minutes. Add shrimp and cook for about 4 minutes or until they turn pink.

Strain into colander and then pour in a bowl. Can also line table with brown package type paper and pour mixture onto the table. Serve with rustic bread/rolls. I have also had it served with salad and bread.

This was just for the two of us so I did not really measure.  Follow above link when serving many people.

Mrs. Kim's Potato Salad (the best ever!)

I think this is the best potato salad. Not much to it, but sometimes I feel people get carried away and overload potato salad.

5 lb red potatoes or dutch yellow potatoes (skin on)
6-8 hard boiled eggs, chopped
1.5-2 cups mayonnaise
2 tablespoons celery seed
salt and pepper taste

Chop potatoes in half or in quarters depending on size.  Add salt and water to the pot. Bring to a boil and cook for 10-15 minutes. You do not want to under cook or over cook the potatoes since it will result in a mushy potato salad.  The potatoes are done when a fork goes in easily.  Cool on a cutting board, but do not let them sit for too long or they will turn dark.

Chop potatoes in into small chunks leaving the skin on.  Add chopped egg and celery salt. Start with 1.5 cups of mayo. Stir and add more if needed. Add salt and pepper to taste. Cool in refrigerator until ready to serve.

Serves 15-20 people.