Tuesday, November 16, 2010

Malibu Chicken

This is an easier version of Chicken Cordon Bleu and a spin off from the Sizzler version.
From: Joan Morris
4-6 chicken breasts
4-6 swiss cheese, sliced
4-6 ham slices
Seasoned bread crumbs
Place boneless, skinless chicken breast on parchment and pound with meat mallet.
Dredge in bread crumbs. Place in 9x13 pan sprayed with Pam. Bake 40 minutes at 400. Remove from oven and place ham and then cheese on chicken and bake for 10 more minutes or until cheese melts.

Chicken Fajitas

10 chicken tenders
Taco seasoning
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2 garlic cloves, chopped
mushrooms, sliced
Vegetable oil
Cook onion in vegetable oil in grill pan, add the chicken and 2 T. of taco seasoning and cook through add salt and pepper to taste. Remove chicken from the pan and cut into strips. Add peppers. Cook until soft and add mushrooms and chicken back into pan and brown all together.
Serve with tortillas, beans and rice, lettuce, cheese, and sour cream.

Tortilla Soup

From: Kara Deverall
1/2 lb. boneless, skinless chicken (boil and shred)
1 15 oz. can whole tomatoes
1 10 oz. can green enchilada sauce
1 med. onion, chopped
1 4 oz. can green chiles, chopped
2 cloves garlic, chopped
2 c. water
1 14 oz. can chicken broth
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
Cook onion and garlic in soup pan with a little bit of vegetable oil. Cook until onions are transparent. Add all the ingredients and heat through. Serve with homemade tortilla strips. Serve with sour cream, cilantro, and cornbread.

Monday, November 15, 2010

Spaghetti Pie

This is a great meal to take to others. It is similar to lasagne but much easier to make.
From: Joan Morris
Spaghetti, cooked al dente
1 lb. ground turkey or hamburger
Spaghetti Sauce, 1 jar or homeade
1 can cream of mushroom soup
2 c. cheddar cheese, grated
1 c. parmesan cheese, grated
Boil the spaghetti noodles. Layer in bottom of 9x13 pan sprayed with Pam. Spread can of cream of mushroom soup over pasta. Sprinkle with cheddar cheese. Brown meat in skillet, drain fat, then pour spaghetti sauce in skillet on stove and heat through. Pour on top of cheese. Sprinkle parmesan cheese on top of spaghetti sauce and bake in 350 oven for 30 minutes.

Sunday Pork Chops

This is one of our favorite Sunday meals. Serve the pork chops with mashed potatoes and gravy, green beans and applesauce.
From: Joan Morris
4-6 pork loin chops
1/2 c. milk
1 c. seasoned bread crumbs
seasoning salt to taste
1/4 c. butter
Dip the pork chops in milk, then in the bread crumbs. Place in 9x13 baking dish sprayed with Pam. Sprinkle with seasoning salt. Place a small pat of butter on each pork chop.
Bake in 350 oven 45-60 minutes.

Chicken Cordon Bleu

From: Lion House Cookbook
4 whole chicken breasts
8 thin slices cooked ham
4 slices swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 thick
thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of parchment, skinned side down, and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. Fasten ends with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9x13 baking dish. Bake, uncovered, in 400 oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 c. sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.

Chicken Provencal "Stoup"

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From: Rachel Ray
2 medium carrots, peeled
2 cloves garlic, chopped
2 T olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium onion, peeled and halved
salt and pepper
1 T herbes de Provence
1 1/2 lbs. small red potatoes
1 c. dry white wine (I use chicken stock)
1 (14 oz.) can diced tomatoes
1 qt. plus 1 c. chicken stock
1 lb chicken tenders, diced
Crusty bread
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4 inch dice, then add garlic, and stir to coat in olive oil. Chop and drop in the zucchini, pepper, and onion next 1/2 inch dice. Season all the veggies with salt and pepper and herbes de provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to veggies and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil then add cut chicken and simmer 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.