Chili

My mother-in-law's recipe and the only chili worth having, according to my husband. It even won us the chili cook-off at our church competition one year!

Chili

1-2 lbs ground beef
2-3 pkg. McCormick's Chili Seasoning (original)
1 large can (46 oz.) tomato juice
2-3 cans light red kidney beans
1 can diced tomatoes
Sugar to taste (brings out the flavor)
Sour Cream
Shredded Cheddar Cheese

Brown ground beef.

Add seasoning and a pinch or two of sugar.

Add 1/2 of the can of tomato juice, and let it cook into the meat.

Add beans and remaining tomato juice. Allow to simmer until desired flavor is reached.

Top with sour cream and shredded cheese.


Freezer Meal: Freeze after preparation, then thaw and heat through when ready to eat.

Swedish Meatballs in Sour Cream Sauce

I found this recipe on Land O' Lakes website years ago. To make it a little easier, I started using frozen meatballs.

Swedish Meatballs in Sour Cream Sauce

2 bags (16 oz) Armour meatballs
2 cups half & half
1 cup sour cream
1 can cream of chicken soup
1 teaspoon salt
1 package egg noodles

Cook meatballs as directed on package in 13x9 baking dish.

Combine half & half, sour cream, cream of chicken soup and salt in medium-sized bowl. Pour over meatballs. Continue baking, stirring occasionally, for 20 to 25 minutes or until sauce is heated through.

Meanwhile, prepare noodles as directed on package. Drain.

Serve meatballs and sauce over hot cooked noodles.

Makes 8 servings.

Taco Soup

I've tried several different taco soup recipes, and this has become my favorite. So easy to make, fabulous as a freezer meal, and perfect for making large batches (I can make 6 of these in about an hour with five boys running circles around me). We think adding sour cream and shredded cheese is a must (haven't tried the tortilla chips), but to each his own.


Printable Recipe

Taco Soup

1 1/2 pounds ground beef

1 envelope taco seasoning

2 cans corn, undrained

2 cans ranch-style beans (pinto beans in seasoned tomato sauce)

2 cans diced tomatoes, undrained

Tortilla chips, shredded cheese, sour cream (for serving)

Brown ground beef.

In crock pot, combine ground beef, taco seasoning, corn, beans, and tomatoes.

Cook on low for 4-6 hours.

To make as a freezer meal:

Brown ground beef. Allow to cool

In a labeled gallon-sized Ziploc bag, layer the beef, seasoning, corn, beans, and tomatoes (no particular order). 

Seal and freeze flat.

The night before you plan on cooking it, move to fridge to thaw. 

Once thawed, pour into slow cooker and cook on low for 4-6 hours.

Serve over crush tortilla chips. Top with shredded cheese and sour cream.

Shredded Pork Tacos

We were trying to make more things with pork, so I found this recipe at www.mealsmatter.org. It made quite a bit, but that was okay because it was delicious. Anthony even tried it as a sandwich, and it works that way too. All of the spices really come together for a fabulous taco filling.

Printable Recipe

Shredded Pork Tacos

Pork Filling:
1 3 lb. Boneless pork prime rib roast
8 cloves Garlic, minced
2 teaspoons Ground coriander
2 teaspoons ground cumin
2 teaspoons Dried oregano, crushed
1 teaspoon Onion powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1/2 teaspoon Ground red pepper
1 cup Beef broth

Tacos:
2 cups Shredded Savory Pork
8 Taco shells or eight 6- to 8-inch flour tortillas
3/4 cup salsa (if desired)
2 cups shredded lettuce
1 cup shredded Cheddar cheese


Trim fat from meat.
In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat.

Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325 degree oven for 2 1/2 to 3 hours or until very tender. (Or put in crock pot--6 to 8 hours on low, 4 to 6 hours on high.)

Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid. Reserve the rest of the liquid.

When meat is cool enough to handle, shred it.

Stir in 1/4 cup of reserved cooking liquid to use as taco filling. Reheat in a saucepan over medium heat, stirring frequently. Prepare tacos as normal.


You can also freeze the prepared meat and reheat later for an easy freezer meal.

Best No-Knead Pizza Dough Ever

I wanted to get this out there early in the week, just in case you're like me and plan for Pizza Night on Fridays. I have tried a lot of pizza dough recipes. A LOT!!! And so many of them claim to be the best. But after all is said and done, I'm left thinking, "That's the best you've got?" So I've had this one tucked away on Pinterest for quite awhile, but by the time I saw it, I'd grown tired of making my own, barely decent, dough, and we'd gone to frozen pizza. Plus the "18 hours" of resting time scared me (PLEASE DON'T STOP READING!). When I looked at it again, I realized that while, yes, you do have to be thinking ahead for this one, the dough takes about 5 minutes to measure out and mix up, and then it just sits there. So all I have to do is remember sometime Thursday evening to whip it up, and then we're good for dinner Friday. And actually, the original blogger who posted it said it's very forgiving, and one time she only let it rise for 5 hours and it still turned out great, so even better! Just don't forget the extra hour at the end that you're supposed to let it sit (although I think I only did half an hour last time; again, forgiving).

I did the "heat a pizza stone first" trick, and the result was absolutely amazing! Not super thick and doughy, just thin enough without being overly so, and enough crunch to keep me from thinking I'd made fancy breadsticks instead. Much closer to restaurant style than I've ever accomplished before. I only had one stone, so I used an upside down cookie sheet for the other, and it was still great. (I have no idea why I turned it upside down, so don't ask.) And we freeze the third ball of dough, so by the third week, I don't even have to remember to make it because I have enough for two pizzas that just need to be thawed!

Printable Recipe

 No-Knead Pizza Dough

Handle the Heat

Yield: about 3 balls of dough (you can easily double this recipe)

3 3/4 cups (500 grams) unbleached all-purpose flour (I used bleached, just because that's what I had on hand)
1/4 teaspoon active dry yeast
1 1/2 teaspoons fine sea salt
1 1/2 cups warm water (be sure not to use really hot water as that will kill the yeast)

In a medium bowl combine the flour, yeast, and salt.

Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. Just remember, you don't need to knead!

Shape the dough into a ball and transfer to a clean large bowl.

Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take up to 18 hours, depending on how warm your kitchen is. Don't worry too much about the time as this dough is very forgiving.

Transfer the dough to a floured work surface.

Divide into 3 equal portions.

Take one portion of dough and gather 4 corners to the center to create 4 folds.

Turn seam side down and roll into an even ball.

Repeat with remaining portions.

Let dough rest, covered, until soft and pliable, about 1 hour.

Preheat oven and pizza stone to 425.

Roll dough to desired shape.

Take pizza stone out and carefully slide the dough onto the stone.

Bake for 10-12 minutes, or until golden.

Top with favorite toppings.

Bake for another 10-12 minutes or until done.


The dough can be made ahead of time: Refrigerate the dough, individually wrapped in plastic, for up to 3 days. Unwrap and let rest at room temperature, covered in plastic wrap, for 2 to 3 hours before shaping.

Freeze the dough, individually wrapped in plastic and placed in Ziploc bags, for up to 1 month. Defrost the dough overnight in the fridge then allow to sit at room temperature as directed above before shaping.

The dough is now ready to be shaped into pizza or whatever else you desire.

Chicken Gnocchi Soup

I am not a soup person. Every time I find what looks like a good recipe, I still think to myself, "Soup's not a meal." But then there is this one. Oh, my, gosh! I am having a love affair with this soup. (And if anyone can tell me the three t.v. shows I've pulled from in the last four sentences, you have my admiration.) Wow, is it amazing! Honestly, you've got to try it. It's a copycat recipe for the Chicken Gnocchi soup at Olive Garden, and even if it's not right on target (I couldn't remember well enough to compare), it doesn't even matter because it's so good on it's own that I don't even care. Make it as soon as you can!

I left out the celery (which I hate), and I did not use the whole rotisserie chicken like the original recipe because it seemed like too much.

Printable Recipe

Chicken Gnocchi Soup

from Jamie Cooks It Up

Time: 30-40 minutes total    Yield: about 12 servings

1 medium onion, chopped
2 large carrots, peeled and grated
4 stalks celery, chopped
6 cloves garlic, peeled and chopped
2-3 Tbsp. olive oil
2 cups Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container (if you don't have enough, I just used regular chicken broth to supplement)
7 cups water
8 chicken bullion cubes
1 (16 ounce) package Potato Gnocchi
4 cups half and half
1 1/2 cups spinach, chopped
1 tsp thyme
1/8 tsp nutmeg
1 Tbsp sugar
2 Tbsp butter
1/4 cup cold water
5 Tbsp cornstarch
salt and pepper 



Peel and chop onion and garlic; peel and grate carrots; chop celery.

Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.

When the oil is hot, add the vegetables into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 

Pour the broth that is left in the bottom of the chicken package into a large measuring cup. If needed, add extra canned or homemade broth to make 1 cup.
  
Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.

When the vegetables are done cooking, pour the broth from the chicken and 7 cups of hot water into the pot.

Add 8 chicken bullion cubes and stir.

Add 2 cups of chopped chicken and bring the soup to a boil.

Pour Gnocchi into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth, which should happen pretty fast.

Chop about 1 1/2 cups of spinach and add to the pot.

Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir and then let it come to a boil. 

In a small bowl, combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.

Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 

Taste it and season to your liking with salt and pepper. 


Serve with: Breadsticks, Salad

Red Pepper Chicken

This is another one of those "trust me" recipes. We got this from my brother-in-law Carlos, and I can't quite remember if it's one he made up or something that they eat in Chile (or Cuba--sorry, family joke but I couldn't help it). I think it's the latter--but Chile, not Cuba. Oh my, I'm off to a rough start. Anyway, we didn't really have a name for this, so I always called it Pulverized Chicken, which isn't the most appetizing name. And the picture doesn't make it look so great either, but it really, really is! Again, trust me. We either put it on warm French bread, as pictured, or it's great as a dip with Club crackers, or you can make it a regular sandwich. So yummy! Even my boys, who proclaim every time they see a red pepper that they HATE peppers, will eat this. And bonus that it's pretty easy. With the mayonnaise, I'm totally guessing on the quantity. I never measure, just add until it's a creamy consistency like the picture.

Printable Recipe

Red Pepper Chicken

1 red pepper
2 large boneless chicken breasts, frozen or thawed
1/2 cup mayonnaise (maybe more)
Salt to taste


Cut red pepper in half. Remove seeds and stem.

Place chicken in a pot of water. Boil until almost cooked through, then add pepper to boiling water.

Continue boiling until pepper is soft.

Drain water; roughly chop chicken and pepper.

Place into food processor and process until everything is finely chopped.

Add mayonnaise and salt, and process again. Add more of each as needed for taste.

Serve on French bread, with crackers, or as a sandwich.

Chicken & Salsa

One of our favorite older shows is Seinfeld, and in my opinion, the best character is Elaine's on-again, off-again boyfriend Puddy. And the best episode is "The Face Painter" where Puddy asks, "How come people don't have dip for dinner? Why is it only a snack? Why can't it be a meal, you know?" So every time we have this, that's what I'm thinking. Dip CAN be a meal.

This is another one of those "trust me" recipes. Why is it that so many of my favorites just don't come across in the pictures? This one really is so, so good. I always thought of it as a meal that wasn't that great for you, but when I broke it down, it's not as bad as I thought. Salsa is pretty good for you, and since it makes a lot of servings, there isn't a whole lot of cream cheese in each serving. And if you get baked tortilla chips, even better!

There are two rules though: you need to make this a day ahead of time and let it sit in the fridge (it tastes so much better after it's been allowed to marinate together) and you have to use corn and black bean salsa. Okay, they both might just be my preferences, but I've made this so many times that I should know, right? The absolute best brand of salsa is the Meijer brand (if you live in the Midwest), or the Kroger Private Selection brand (I know it's available at Fred Meyer, and there are lots of Kroger chains under different names that probably carry it).

Printable Recipe

Chicken & Salsa

2-3 boneless, skinless chicken breasts, frozen or fresh

1 jar (24 oz) corn and black bean salsa

12 oz. cream cheese

Tortilla chips

Place chicken in crock pot.

Pour salsa over top.

Cook on high 4 hours.

Remove chicken and shred.

Add cream cheese to salsa and mix until combined; add chicken to mixture.

Store for one day in refrigerator, then serve. May be served either cold or warm with tortilla chips.

Baked Steak Burritos

This is one of my favorite ways to make burritos. I'm not a big fan of enchilada sauce (I like the tortillas to have more crunch), so I don't use the whole can. And while the original recipe said it made 12, I've never gotten more than 8.

Printable Recipe

Baked Steak Burritos

from Betty Crocker 

1/4 cup butter
1 package (1 oz) taco seasoning mix
1 1/2 lb boneless beef sirloin tip steak, cut into thin bite-sized strips
1 can (16 oz) refried beans

8 flour tortillas (6 inch)
2 cups Cheddar cheese, shredded
3 green onions, thinly sliced
1 can (10 oz) red enchilada sauce
1 cup Mexican cheese blend, shredded

Shredded lettuce

Sour cream

Heat oven to 400°F.

Melt butter in large skillet over medium heat.

Stir in taco seasoning mix.

Add beef strips; cook and stir 5 to 6 minutes or until of desired doneness. Drain.

Meanwhile, place refried beans in microwave-safe dish. Microwave on HIGH for 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within 1/4 inch of edge.

Top each with beef, Cheddar cheese and green onions.

Roll up, folding in sides.

Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish.

Pour enchilada sauce over burritos.

Sprinkle with Mexican cheese blend.

Bake at 400°F. for 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Top with shredded lettuce and sour cream.

Makes 8 servings.

Serve with: Knorr Spanish Rice

Freezer Meal: You can assemble the burritos, then freeze before baking. When ready to make, defrost and bake as normal.

Elegant Chicken

And so the feud continues. As I said yesterday, Elegant Chicken is my favorite. I'm going to say that Anthony probably prefers the Bacon Ranch Slowcooker Chicken simply because he's had Elegant Chicken so many more times. Because truly, this one is the better choice.

I'm adding this warning though--DO NOT use low-fat cream cheese. Yes, we all want to save calories where we can. This is not the place. I thought I had regular cream cheese in the fridge, but we'd run out, so I tried to substitute. Ugh. Nowhere near the flavor it should have. Trust me on this one.

Printable Recipe

Elegant Chicken

2-3 boneless chicken breasts
1/4 cup butter
1 pkg. dry Italian Seasonings Dressing Mix
1 can cream of chicken soup (you can do cream of mushroom, but I think chicken is so much better)
8 oz. cream cheese
Noodles (Fettucine, Linguine, Egg Noodles, or may also be served over rice)


Place chicken and butter in crock pot.

Sprinkle with seasoning mix.

Cook on low until tender, about 4 hours.

Shred chicken and return to crock pot.

Add soup and cream cheese and mix well.

Cook half an hour more.

While sauce is finishing, prepare noodles (or rice) according to package.

Serve immediately.


The sauce can be made ahead of time and frozen for a quick freezer meal.

Bacon Ranch Slowcooker Chicken

Our house is divided. When Anthony and I started dating, I was introduced to Elegant Chicken (coming soon) at Sunday dinners with his family. One of my favorites! And then a few months ago, I ran across this recipe. It is a similar idea, and even though the ingredients are different, it seems like the same family, like their cousin recipes--sour cream instead of cream cheese, Ranch dressing instead of Italian, etc. So I thought I'd try it. But then came the problem--Anthony has declared this better than Elegant Chicken, and while I definitely enjoyed this one, I still prefer the other. I'll let you make the final decision for your home, and I hope I don't cause too much contention.

Some people say the Ranch is a little strong, or it's too salty, and they used only part of the package. I was fine with the whole thing, but you might need to experiment. I also used regular sour cream. Fat-free has a tendency to become chunky when I cook with it, especially in recipes like this where it cooks for an extended period, and it changes the consistency. If you make the switch back too, just adjust the calories (which is still pretty low even with regular sour cream).

Printable Recipe

Bacon Ranch Slowcooker Chicken

from Healthified Kitchen

2 turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package Ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts, frozen or defrosted/raw
8 oz. pasta (I used rigatoni), cooked

Combine the first five ingredients.

Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top.

Cook on high for 3.5 hours. Shred chicken with two forks.

Cook pasta per package instructions on stove.

Serve chicken over pasta.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams (according to the original author)

Makes 4 servings

Chick-fil-A Chicken Sandwich

 I promised this one awhile ago, but I can assure you, it was worth the wait. I've already shared my love of Chick-fil-A with the nuggets, but my favorite has always been their original Chicken Sandwich. I found this copycat recipe, and we had to try it. YUM! Looking back, I can't completely remember if these tasted just like the real sandwich. I think they were a great imitation, regardless. One thing I am changing is pounding the chicken breast very thin. I know that it takes longer to cook through, but one of the great things about the Chick-fil-A sandwich is that it's a little thicker and juicier than your average chicken sandwich. We each had two sandwiches to try, one that was pounded thin, and one that was a little thicker. The thicker sandwich won hands down. So, pound it a little bit, but don't go overboard, and then just check to make sure it's cooked through. And again, use a good thermometer. You want to keep your temperature just right so you don't either burn the chicken or soak up too much oil.

Printable Recipe

Chick-fil-A Chicken Sandwich

from From Away

2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Oil, for frying (Peanut or Canola)
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split (Potato buns complimented the chicken very well)
3 tablespoons unsalted butter, softened

Cut the chicken breast in half horizontally, to make 4 thin pieces.

Place each piece between wax paper, and pound slightly with a mallet.

Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.

In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water.

In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper.

Meanwhile, heat about two inches of oil to 325 degrees in a heavy-bottomed pot or cast iron skillet.

While oil heats, slice pickle, and set aside.

Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess.

Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.

Heat a large skillet over medium heat.

Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down.

To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun.

Top with a piece of fried chicken and the bun top.

Serve with: Fries, Mixed Vegetables

Hawaiian Kalua Pork

My absolute favorite place to eat in Alaska (or anywhere) is a restaurant called Hula Hands. For the first year and a half, we had it at every catered event on base, but I thought Anthony was saying "Houlihan's", so I couldn't figure out where I could get more of this stuff. All that time wasted. I don't know what they do to the food, but it's amazing. I have never liked macaroni salad, and I can't stop eating theirs. I've tried several times to recreate it with absolutely no success. We LOVE their Pulehu Chicken and Teriyaki Beef (still working on recipes for those), but the one that I think I've got down is the Kalua Pig. It takes awhile (16-20 hours), so you do need to think ahead, but it's cooking in the crock pot that whole time, so don't think you need to do a lot of work. This one is super simple.

Printable Recipe

Hawaiian Kalua Pork

1 (3-6 pound) pork butt roast

1 1/2 tablespoons Hawaiian Sea Salt or coarse kosher salt

1 tablespoon hickory or mesquite liquid smoke flavoring (I've always done mesquite)

1/2 head cabbage, shredded (optional--I've never put it in because that's not how Hula Hands does it)

Sticky rice, prepared

Use a skewer to pierce the pork all over.

Rub the meat all over with salt.

Place the roast in your slow cooker and pour liquid smoke over it.

Cover and cook on low for 16 to 20 hours. (You might need to add a cup of chicken broth near the end to keep it from drying out too much, but usually there is enough juice to keep that from happening.)

During the last hour of cooking, add the shredded cabbage, if desired.

Remove meat from slow cooker and shred, adding drippings as needed to moisturize.

Serve over mounds of sticky rice.

Serve with: Macaroni Salad

Turkey Burgers

I need a break from chicken recipes. Instead I'm bringing you turkey burgers. I know, turkey burgers aren't super exciting. But I really do love these! With the right spices, they are so tasty, and the egg helps add moisture, so you don't have the usual dry turkey burger. And they are perfect for purees--this is the one recipe I've had success using beans (I usually do navy, garbanzo, or great northern beans). Usually I add beans and then choose from squash, sweet potatoes or carrots. If you do choose to add purees, omit the egg--it will be too moist. I really like using the Oroweat's Sandwich Thins for buns (we spread a thin layer of butter on and grill them as well), and they're fabulous with the Garlic Pepper Oven Fries.

Printable Recipe

Turkey Burgers

1 egg
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 tsp. dried thyme leaves
20 oz 93% lean ground turkey


Mix the egg, Worcestershire sauce, mustard, salt, pepper and thyme in a bowl.

Add the ground turkey; lightly mix to combine.

Divide the mixture into portions.

Working with one portion at a time, toss the meat from hand to hand to form a ball.

With your fingertips, lightly flatten each ball into a patty.

Cook as desired. (We use our George Foreman grill.)

Makes 5-8 burgers (depending on size)

Serve with: Fries, Carrot sticks

Chicken Alfredo

We used to take the easy route with Chicken Alfredo and use the jar of Ragu Alfredo Sauce. I can't do it anymore. This reminds me of the kind of sauce you'd get in a nice restaurant. Absolutely fantastic. It's not quite as delicious as leftovers, just because the oil and cream start to separate, but still good enough to eat. The recipe may seem like more work, but actually it all comes together very quickly, and it's completely worth it in the end. This was actually the first time we used the green onions, but I didn't notice a big difference. And I don't agree that mushrooms are optional (they taste fabulous in here), but to each his own. Normally it's creamier than the picture shows. We were slow getting the pasta on, so the sauce cooked a little longer than it should have. You'll just have to make your own to see!

Printable Recipe

Chicken Alfredo

from Essential Mormon Cookbook

16 ounces dried pasta (penne or bow ties are our favorites)
2 tablespoons olive oil or butter
1/2 pound chicken tenders or boneless, skinless chicken breasts cut in strips
2 green onions, chopped
1 tablespoon butter
3/4 cup sliced fresh mushrooms (optional)
1 tablespoon fresh or 1 teaspoon dried thyme
1/2 tablespoon garlic powder
2 cups heavy cream
3/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper


In a large skillet, heat olive oil or butter over medium heat.

Add chicken and stir-fry about 5 minutes until cooked through.

In a separate pan, saute mushrooms and green onions in 1 tablespoon butter until tender.

Add mushrooms, green onions and thyme to chicken.

Add garlic powder, cream, cheese, salt and pepper.

Simmer about 30 minutes, stirring occasionally, until chicken is cooked and tender.

While sauce is simmering, cook pasta according to package directions.

Serve sauce over pasta.

Makes 4 servings.

Serve with: Peas

Rotisserie Chicken

And here's the main component of the Rotisserie Chicken series--the actual chicken. I had no idea how easy it was to make your own whenever you want. I go back and forth on whether I prefer to buy a whole raw chicken and make my own Fauxtisserie chicken or just to go with the deli's already-done-for-me rotisserie. I don't usually have a whole chicken in my freezer, so both are going to involve a trip to the store. I've priced it out, and usually it ends up being basically the same price (around here--I can't vouch for anyone else), so I often go the easy route. But if there's a good sale on whole chickens, it's another ballgame.

Printable Recipe

Rotisserie Chicken

 from Our Best Bites

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh herbs (although I use dried)

Make 3 large balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Remove the neck and gizzards, then rinse chicken, including the cavity, and pat dry with paper towels.

Place the chicken on a plate on its back so the breast is facing up and the legs are on the plate.

Slice a few garlic cloves in half lengthwise, then pull the skin up around the chicken (separate it from the meat like you're making a pocket, not pull the skin off entirely) and stick the garlic cloves under the skin.

Add some fresh herbs like rosemary, thyme, and/or sage under the skin, or sprinkle some dried herbs.

Rub salt-based seasoning very liberally onto the skin of the chicken.

Place chicken breast-up on the foil in the slow cooker and cover.

Cook on low heat for 7-8 hours.

You can either eat as is, or use the chicken in multiple recipes.

Empanadas

This week I'm continuing the Rotisserie Chicken series. Didn't realize I had quite so many recipes that work so well with it!

This is obviously a very Americanized recipe for Empanadas, but we enjoy them. I use the Knorr-Lipton Spanish rice because I like it best, and there are always good coupons. I've never put in black olives, but I figured I'd leave it in the recipe for you to decide. And this is probably the only time I will EVER say this--your best best is to use generic pie crusts. The Pillsbury crusts are too sweet, and it makes the empanadas taste awful. And once, when I didn't have ready-made crusts, I tried to do homemade, using the pie crust for the pot pie. That was one of the worst experiments ever. So gross. I've had the most success with Walmart and Kroger brands, and I think the Meijer brand was good, but it's been so long that I can't really remember. This is a really easy recipe that can be thrown together quickly. I would suggest doubling it for larger families. I usually eat half an empanada, but Anthony eats a whole one. Probably not the best idea, calorie-wise, to eat a whole one, but I'll leave that up to you.

Printable Recipe

Empanadas

4 to 6-ounce package Spanish rice mix, prepared according to package directions

1 cup shredded cooked chicken

1 cup (4 ounces) shredded Cheddar cheese

½ cup sliced green onions

¼ cup chopped black olives

1 15-ounce package refrigerated pie crusts
 

Combine rice, chicken, cheese, onions and olives in large bowl.

Spoon half of rice mixture on half of each pie crust. Fold crust over filling.

Seal and crimp edges. Place on baking sheet.

Bake at 400°F for 20 to 22 minutes or until golden brown.

Cut each empanada in half. Serve immediately.


Makes 4 servings (1/2 empanada each).

Serve with: Refried beans, chips and salsa

General Tso's Chicken

We made this for dinner last night, and wow! (Like, I had to go back for a third helping while I was writing this up.) I love that I'm slowly stockpiling amazing recipes for our favorite Chinese foods, but at the same time, I'm making it impossible to ever again eat at a Chinese restaurant. The all-you-can-eat $6.99 buffet isn't going to cut it anymore. I'm almost afraid to make the spring roll recipe from a Vietnamese grandmother (not mine, another blogger's). Do I have time to make my own spring rolls if I realize I can never go back? Yeah, I know, my first world problems. And the blog I got this from--awesome! I've tried several of their recipes and they have all been amazing. It's written by a married couple who alternate posting recipes (how cool is that), and they sound just like what I want to be--living in a 100-year-old farmhouse in Maine, raising goats, cooking and eating. Sign me up!

This one is a little spicy. Not crazy spicy, but I'd bet it's more of an adult meal. Fine by me because we got to eat it all! I'm used to a sweeter version in restaurants, but this was way better with just a hint of sweetness to it.

Sorry there are so many random ingredients in this one, though. We're very blessed to have an amazing International section at the Commissary, so I didn't have trouble finding them. They're actually pretty common ingredients for many of the Asian recipes I've been saving lately, so I didn't mind trying some new things since I'll be using them often instead of letting it take up space on my fridge door. Hope you feel the same way and can find them all just as easily!  

I did have to make a few changes again. I substituted apple juice for the sherry (I read somewhere that you can use vanilla extract too, but I wasn't sure what that would taste like). And I did cut down the hoisin sauce to 1 tablespoon. I have only made one other meal with hoisin sauce, and I made the mistake of smelling it straight from the jar. I truly thought I was going to die. Fermented soybeans do not smell good. Who knew? I couldn't get the smell out of my nose, and I hated the whole meal because all I could taste was the hoisin sauce. I wasn't going to ruin this one by putting in that much. I think one tablespoon flavored it perfectly this time. I could still pick out the flavor, but in a good way. So, if you're not used to cooking with hoisin sauce either, I'd stick to the 1 tablespoon. And don't smell it. I also didn't have any scallions or even green onions. (I had to start over my jar of never-ending green onions. Long story.) Ridiculous, I know, but that's why they're missing from the picture. Next time!

Printable Recipe

General Tso’s Chicken

 from From Away

3 large boneless skinless chicken breasts, cut into bite-sized chunk

2 tablespoons dry white sherry or apple juice

1/4 cup chicken stock or broth

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon hoisin sauce

2 teaspoon Sriracha sauce (it's a kind of hot sauce)

2 teaspoons sesame oil

3 tablespoons sugar

1/3 cup + 2 teaspoons cornstarch, divided

Peanut oil, for frying (I used canola oil like always)

3 cloves garlic, minced

1 teaspoon fresh ginger, minced, or 1/4 tsp dried

6-8 “Japonese” dried red whole chilis (ours were with the Hispanic foods in a HUGE bag)

3 scallions, white and green parts, cut into half-inch chunks

Steamed rice (we used 4 cups prepared)

In a large bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.

In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

When ready to cook, drain chicken, then toss to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist.

In a wok or a large skillet over medium heat, bring oil to 325 degrees. Add chicken in batches and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. (It took me four batches to cook it all. The meat will cook more evenly if you don't overload your wok.)

When each batch is done, remove from wok and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan.

Add garlic and ginger to pan and stir until fragrant, about 15 seconds.

Add whole chilies, chicken pieces, and scallion pieces, and toss to combine.

Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken.

Top with more sliced scallions and serve immediately with steamed rice.

Makes 4 or 5 servings


Serve with: Egg Rolls

Creamy Chicken Casserole

Disclaimer: I know when you look at these ingredients, it probably sounds kind of odd. I don't even know why I tried this recipe in the first place. You know how sometimes you save a recipe because, at the time, it sounds great, and then you come across it later and wonder what you were thinking when you saved it? I think this one made the cut just because I made it right away instead of filing it away. And I'm glad I did because it's actually really, really, really good. I have to double it just to make enough because we like it so much. When I double it, I actually make 5 cups of rice, use between 2 and 3 cups of chicken, and 5 eggs. Everything else is doubled. I've been leaving out the onions for the last few years, and I like it better without them.

I love using Rotisserie Chicken with this because it cuts out a lot of the prep time. It's also great to make the main part of the casserole ahead of time and put it in the fridge. Then you can add the corn flake topping and throw it in the oven when you're ready for dinner.

Printable Recipe

Creamy Chicken Casserole 

from Kraft Foods

2 cups cooked rice

2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup mayonnaise

3 hard-cooked eggs, chopped

1/4 cup finely chopped onions

1/2 tsp. salt

1 cup corn flakes

1 Tbsp. butter or margarine, melted


Preheat oven to 350°F.

Mix rice, chicken, soup, mayonnaise, eggs, onions and salt.

Spoon into 1-1/2-qt. casserole dish (2-1/2 qt if doubling);

Mix corn flakes and melted butter. Place on top of casserole.

Bake 35 to 40 min. or until heated through and corn flakes are browned.

Makes 6 servings.

Serve with: Broccoli & Cheese, Peas, or Mixed Vegetables

Chicken (or Turkey) and Noodles

This is one of my favorite ways to use up leftover turkey, but you can also substitute chicken, and it's just as fabulous. I like to use a rotisserie chicken (hence being featured in "Rotisserie Week")--I use about half the chicken and save the rest for other meals. (I don't know if this equals 4 cups of chicken, like it calls for. This is one I just eyeball and decide if it looks like enough chicken.) Most of all I love how easy this recipe is, but it is SO delicious! I know 96 oz. sounds like a lot of chicken broth, but it equals three of the boxes of Swanson broth. The carrots are optional, but we really enjoy them. We usually have enough to have one meal and lots of leftovers, or I can freeze the rest for another meal later. It is best served over mashed potatoes. Sorry, I have looked and looked, but I can't find where I got this from originally.

You can also add cauliflower and butternut squash purees!

Printable Recipe

Chicken (or Turkey) and Noodles

96 oz. of turkey or chicken broth
3 carrots, sliced
1/2 cup of diced onion
1/2 tsp of salt

1/4 tsp of pepper
1 bay leaf
1 lb. of frozen noodles (I like Reames brand)
1/4 cup all-purpose flour (I've tried whole wheat, but it didn't thicken the soup like I wanted)
1 1/2 cups of milk
4 cups of cooked turkey (or chicken)
Salt
Mashed potatoes, prepared


In a large pot, heat broth and carrots to boiling.

Add onion, salt, pepper, bay leaf, and frozen noodles and bring to a boil again. Then reduce heat to keep from boiling over but let it still bubble freely. Cook for 10 minutes.

In a bowl, stir flour and milk together and then add to the bubbling pot. Cook until the juices are somewhat reduced and slightly thickened.

Remove bay leaf.

Add chicken or turkey (and purees, if using). Salt to taste.

Serve over homemade mashed potatoes. You can probably add frozen peas to this, but I haven't tried it yet.



This makes a wonderful freezer meal. If you want to freeze it, I do not add the noodles during cooking. Instead just let the soup cool, divide into the portion size that you like and freeze. Since the noodles are already frozen, just keep the noodles with the broth in the freezer.

When you want to make this on a later day, thaw, remove from freezer bag and then bring to a boil. Add noodles and boil for 10 minutes.