Rosemary Chicken and Little Potatoes

 Serves 6

2 TBS olive oil

1 TBS paprika

1/12 tsp dried rosemary leaves

1 tsp sea salt grinder

1/2 tsp black pepper

1/2 tsp garlic powder

6 bone-in chicken thighs, skin removed

1 1/2 LBS small red potatoes, halved

Preheat oven to 425°

Mix together: oil, paprika, rosemary, salt, pepper, and garlic powder in a large bowl.

Add chicken and potatoes and toss to coat well.

Arrange chicken and potatoes in a single layer on a foil lined baking pan sprayed with cooking spray.

Bake for 35 - 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes every 10 minutes.

TOMATO PIE

 Preheat oven to 350° 

Bake a deep-dish pie shell for 5 minutes.

Spread shredded mozzarella and cheddar cheese in bottom of the pie shell.

Drain a can of diced tomatoes and spread them on top of the cheeses.

(If using fresh tomatoes, dice and spread - peeled is best)

Season tomatoes with salt, pepper, basil, and oregano, and a pinch or two of sugar.

In a mixing bowl, mix about a half cup to a full cup of each of the cheeses, a cup of mayo, and a TBS of chopped green chilis (optional, but adds good flavor).

Stir until all ingredients are mixed and then spread over the tomatoes, making sure to go all the way to the edges of the pie shell.

Sprinkle with more basil and oregano.

Bake at 350° for 20 minutes or until golden brown.

Let cool, then slice and serve.

OVEN-ROASTED CHICKEN THIGHS

 8 bone-in, skin-on chicken thighs.

preheat oven to 400 degrees.

pat chicken dry.

drizzle with oil.

Sprinkle with desired seasonings.

Place on parchment covered baking pan or a 9 X 13 baking dish, uncovered.

Bake at 400 degrees 30 - 40 minutes.

Turn oven to broil and broil skins, with rack at regular oven level, for approximately 3 minutes or until desired crispness is reached.

CHICKEN PICATA

 4 boneless skinless chicken breasts

1/2 cup AP flour

2 TBS olive oil

2 TBS butter

1 cup chicken broth

Juice of 1 lemon

2 TBS capers

2 TBS chopped fresh parsley

Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.

Place the flour in a shallow bowl and season with salt and pepper.  Dredge chicken breasts in the flour, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat.  Add the chicken breasts and cook for about 3 minutes per side, or until golden brown and cooked through.

Remove chicken from skillet and set aside.

Add chicken broth, lemon juice, and capers to the skillet and bring to a boil, scraping up the cooked chicken bits.  Reduce heat and simmer for about 5 minutes until sauce has reduced and thickened.

Return chicken to pan and cook for an additional 2 minutes.

Serve chicken with the sauce and garnish with chopped parsley.

May serve over cooked, buttered spaghetti.

FANCY MAC AND CHEESE

 Macaroni and Cheese Ingredients: 

1/2 French loaf 

1Tbsp butter to grease pan 

1 cup butter 

1lb elbow macaroni 

1/4 lb pre-cooked bacon

5 cups of half & half 

1/2 cup all purpose flour (slightly packed) 

1/2 tsp pepper

1/4 tsp cayenne 

8oz extra sharp yellow cheddar 

8oz sharp white cheddar 

6oz cream cheese 

8oz parmesan cheese 

2 bunches of scallion (white and pale green parts only) 

Directions: 

1. Preheat oven to 375. Use tbsp butter to grease the casserole dish and set aside 

2. Cut and cube the bread into 1 inch cubes. Put in a large bowl. Melt 1/2 cup of butter and pour butter all over cubed bread. Toss the breadcrumbs to spread butter evenly and set aside.

 3. Get two bowls to separate the cheeses in half. Cut the 8oz of yellow cheddar in half. Shred and put half in one bowl and half in the other (4oz of cheese in each bowl). Do the same with the white cheddar and the parmesan. 

4. Slice the 2 bunches of scallions. 

5. Boil 6 quarts of salted water in a large pot. Cook macaroni until the outside is cooked and inside is slightly underdone (about 5-6 minutes). Drain and rinse macaroni with cool water and set aside covered.

6. Warm the 5 cups of half & half in a medium saucepan over medium heat. 

7. In a large stock pot, melt 4oz butter (1/2 cup) over medium heat. Then add !/2 cup of slightly packed flour to the pot and whisk constantly until slightly thick and smooth. 

8. Take the warmed half & half and pour it into the butter-flour mixture all at once while whisking constantly. Cook over medium-low until thick and begins to boil. (The mixture should coat the back of the your spoon generously) 

9. Add the 1/2 tsp pepper and 1/4 tsp cayenne to the mixture. 

10. Take a handful of scallions and set it aside, while putting the remaining in the mixture. 

11. Take one of the bowls of cheese and add to the warm white sauce, stir well. 

12. Then fold in the 6oz of cream cheese and 1/4 lb of bacon until fully combined. 

13. Stir macaroni into the sauce. 

14. Pour the mixture into the prepared casserole dish; top with the leftover bowl of cheese and the handful of leftover scallions. Add bread cubes evenly over the surface of the macaroni and cheese. 

15. Bake until golden brown and bubbling—about 30 minutes. 

Recipe from Marisa G.... Worth the effort!!

Chicken Parmesan

 1 to 2 whole chicken breasts, split in half (butterflied)

1/2 - 1 cup Panko bread crumbs

1/4 - 1/2 cup flour

1 - 2 eggs, whisked together

Spaghetti, marinara, OR pizza sauce - about 1/4 cup

1/2 - 1 cup shredded (or sliced) mozzarella cheese

Parmesan cheese to sprinkle on tops (Fresh or Green Can)

1 tsp Santa Maria's Seasoning

Oil for frying

Lightly pound out butterflied breasts to make 4 semi-thin pieces.

Mix panko crumbs with Seasoning

Set up breading station as follows:  1. Flour, 2. eggs, 3. Panko bread crumbs w/ seasoning.

Dip each breast portion in flour, then in egg, then in Panko crumbs.  Set aside.

Turn on broiler.

Heat frying pan and drizzle with enough oil to coat bottom of pan.

Place breaded breast pieces in heated pan with oil.

Fry on first side until nicely golden brown.

Turn over and fry on second side.

Reduce heat to low and cover.  Cook about 5 minutes until chicken is done.

Cover each piece with sauce, then with mozzarella cheese.

Sprinkle with parmesan cheese (to taste).

Broil until cheeses are melted and golden.

Hearty Kielbasa Supper

1 medium onion, cut into medium/large chunks 

1 LB kielbasa, cut into 1-1/2" chunks

8 red potatoes cut into quarters

4 medium carrots, sliced into 1/2" pieces

1 cup water

1/4 tsp pepper

2 TBS lemon juice

3 TBS parsley

In a large skillet using a little oil, cook onion until lightly browned and cooked.

Add the kielbasa, potatoes, carrots, water, and pepper.

Bring to a boil and reduce heat.

Cover, simmer, 10-15 minutes, or until vegetables are tender.

Stir in lemon juice.

sprinkle with parsley.

Serve hot.

Pizza Dough

Ingredients:

2 cups all-purpose flour

2 1/4 teaspoons instant dry yeast 

1 teaspoon sugar

1/2 teaspoon salt

2/3 cup lukewarm water (105-115 F or 40-45 C)

1 tablespoon extra virgin olive oil

Instructions:

Combine warm water with olive oil. Set aside. 

In stand mixer, whisk together flour, yeast, sugar and salt. 

Pour in water mixture and mix until all the flour has been incorporated and the mixture pulls together into a dough 

(If the dough is too sticky, add a little more flour, if it's too dry, add more water, a little at a time).

Knead until it is smooth, elastic, and springs back when pressed (about 5-7 minutes). 

Shape the dough into a ball and place in large greased bowl, rolling the dough around the bowl to coat with oil. 

Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour, or until it doubles in size.

Punch the dough down to release the air. 

Turn the dough out onto a lightly floured sheet of parchment paper and shape it into a 12-inch round or into 3 circles for 3 pie tin individual pizzas.

Now your pizza dough is ready for your favorite toppings!

Preheat oven to 450 for at least 30 minutes.

Bake for about 10 minutes until crust is browned and toppings are melty and cooked.

Ham & Onion Quiche

1 TBS butter
1/2 onion, diced
1 cup heavy cream 
5 eggs
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups ham, diced
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 deep dish pie crust (Store-bought or homemade**)

Preheat oven to 375.
**If making your own pie crust (recipe below), prepare dough and divide in half.
Roll out and place in a deep dish pie pan.  (Extra crust may be frozen for future use.)
Lightly prick bottom and sides of crust with a fork.
Par-bake for 7 - 10 minutes, or just until crust begins to change.

Melt butter in small non-stick pan and saute onion until just barely soft.
In a large bowl, whisk together eggs, cream, salt & pepper.
Stir in ham, onion, and both cheeses.
Set prepared pie shell on a baking sheet and carefully pour filling into pie shell.
Bake for 40 - 45 minutes or until set and knife inserted in the middle comes out clean.
Knife may appear wet, but moisture should be clear, not milky/eggy.
Allow finished quiche to rest at room temp about 10 minutes.
Serve warm or chilled.  6-8 servings


Pie Dough (Pate Brise)

Makes enough for 2 Pie Crusts or 1 Double-crust Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks COLD butter, cut into chunks
1/4 - 1/2 cup ice cold water


Place flour, salt, and sugar in food processor. Drop in cubed butter.
Pulse until butter is chopped into small, pea-sized pieces.
With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Shape into 2 discs, wrap each in plastic, and refrigerate at least 30 minutes or until ready to use.

May be frozen for later use.

Divide in half, roll out on floured surface OR on parchment paper with a little flour.

Mini Chicken Chimichangas

INGREDIENTS

·         1 (8 ounce) package cream cheese, room temperature

·         1 Tablespoon Old El Paso taco seasoning

·         8 ounces Pepper Jack , shredded (about 2 cups)

·         3 cups shredded cooked chicken (rotisserie works well)

·         16-20 Old El Paso™ Flour Tortillas, street taco size

·         1 tablespoon butter , melted

·        Toppings: sour cream, guacamole, and pico de gallo or salsa

   

INSTRUCTIONS

1.   Preheat oven to 350 degrees and line a baking sheet with parchment paper

(or spray with cooking spray).

2.   In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

3.   Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

4.   Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

5.   Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Baked Chicken Chimichangas

INGREDIENTS

·         2 cups cooked chicken, chopped or shredded

·         1 cup of your favorite salsa

·         1 teaspoon ground cumin

·         1/2 teaspoon dried oregano leaves, crushed

·         1 cup shredded cheddar cheese

·         2 green onions, chopped (about 1/4 cup)

·         6 (8 inch) flour tortillas

·         2 tablespoons butter, melted

·         diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

INSTRUCTIONS

1.   Preheat oven to 400°F.

2.   Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3.   Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

4.   Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

5.   Garnish with desired toppings and serve with salsa on the side.

Easy Chicken Cordon Bleu

Preheat oven to 375 degrees

4 TBS butter, melted
2 cups crushed corn flakes
4 boneless, skinless chicken breasts OR 8 chicken tenders
4 slices deli ham
4 slices Swiss cheese

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 TBS lemon juice
1 tsp Dijon mustard

Dip chicken pieces in melted butter.
Press 1 side into crushed corn flakes and layer in a 13" X 9" baking dish, corn flake side down.
If using chicken tenders, place 2 pieces close together, as this will make 1 serving.
Place 1 slice of ham on each breast or 2 tenders,
Place 1 slice of cheese on top of each slice of ham.
Mix sauce ingredients well and spread evenly over chicken/ham/cheese, making sure that all meat is covered.
Sprinkle remaining cornflakes on top of sauce.
Bake 20 - 30 minutes or until chicken is done.

Serves 4
(Served at the 2019 R1 Ward Adult Christmas dinner along with rice pilaf)
Baked chicken freezes well - just thaw and re-heat
Recipe from Suzanne Manutai

Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.

Tomato Pie

BEGIN 2 HOURS BEFORE SERVING TIME

1 pie dough (enough for a 9-inch pie), homemade or store-bought
2 pounds tomatoes (about 4 medium), medium diced
4 ounces cheddar cheese, grated (about 1 1/4 packed cups), divided
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup mayonnaise
1 ounce Parmesan cheese, grated (about 1/2 cup)
1 teaspoon Dijon or other mustard
1 medium onion, diced

Prepare the pie crust. Arrange two racks to divide the oven into thirds and heat to 425°F. Meanwhile, roll out the pie dough to a 12-inch round, then transfer to a 9-inch pie plate (regular, not deep dish). Roll the edges over on themselves and crimp the crust. Freeze while the oven heats, at least 15 minutes.

Prepare the tomatoes for the oven. Arrange the tomatoes in a single layer on a rimmed baking sheet covered with parchment. Drizzle with the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Bake the crust and tomatoes. Remove the crust from the freezer and line with parchment paper. Fill with dried beans or pie weights. Place the tomatoes on the upper rack and the pie crust on the lower rack. Bake until the edges of crust begin to brown, 15 to 20 minutes.

Add cheese to the crust and bake again. Remove the crust from oven (leave the tomatoes in), and remove the parchment and pie weights. Sprinkle with 1/4 cup of the cheddar. Return to the oven and bake until the cheese is melted and the crust is golden-brown, about 5 minutes more. Remove the crust and the tomatoes from the oven (the tomatoes should be slightly wrinkly and look dry on top). Let both cool completely, about 30 minutes. Reduce the oven temperature to 350°F.

Make the topping. Place the mayonnaise, Parmesan, mustard, remaining 1 cup Cheddar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl and stir to combine.

Layer the tomatoes and onions in the crust. Place half of the tomatoes in the crust in a single, even layer, then sprinkle with half the onions. Repeat layering the remaining tomatoes and onions.
Top with the cheese mixture. Dollop the mayo-cheese mixture on top and spread into an even layer.

Bake, then let cool before slicing. Bake until the crust is deep golden-brown, the filling is bubbling, and the cheese is beginning to brown, 40 to 45 minutes. Check after 30 minutes to see if crust is browning too quickly, and tent loosely with aluminum foil if needed. Let cool at least 20 minutes before slicing.

2-minute Salsa Verde Rotisserie Chicken Tacos

2 cups shredded rotisserie chicken
1 cup salsa verde
1/4 cup orange juice
Zest of 1/2 lemon

In a medium saucepan, mix all ingredients.
Heat and stir together until hot and combined.
Serve in tacos topped with pico de gallo, avocado, sour cream, cheese.
(Recipe from Coral Barajas)

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

Pot Roast

1 2-3 LB (approx.) boneless beef chuck roast
1 large onion, diced
1 lb whole baby carrots
3 stalks celery, cut into chunks

1 - 1 1/2 cups beef broth

In a large frying pan, heat about 2 TBS vegetable or olive oil.  Season meat well with salt, pepper and Santa Maria seasoning.
Brown the roast well on the front, back, and all sides.
Transfer meat to a large crockpot.  Include drippings and as much of the browned bits as possible.
Add 1/2 - 1 cup beef broth
add vegetables - scoot as many down the sides of the roast as possible... some may be left on top.
Cook on LOW for 4 - 6 hours** as needed until meat is tender & can easily be pulled apart.
A combination of 4 hours on high and 1 or 2 hours on low may be used, but LOW is better.
**If possible, rearrange vegetables during cooking time to ensure doneness.

FOR A 4 LB ROAST, COOK ON LOW 8 - 10 HOURS.

A 4 LB roast WILL feed 8 people (G's fam)

For Gravy:
When roast is done, remove meat and vegetables to a 9 X 13 dish and cover to keep warm. Transfer cooking liquid to a saucepan.
Taste the cooking liquid - if it tastes weak and not rich enough, boil in saucepan until it reduces down some, tasting as you go.
When liquid is at the desired richness, whisk together 2 TBS flour and enough cold water to make a runny paste.
Gradually add the flour paste to lightly boiling liquid and cook until desired gravy thickness... You may not need all the flour mixture, or you may have to make more depending on how much liquid you had.  I sometimes strain the gravy if it's not very smooth.

Serve with mashed potatoes.

My mom made pot roast nearly every Sunday.  She cooked it in our electric frying pan and would brown it and get it ready so that it cooked while we were at church.  We'd come home and the whole house smelled heavenly of roast and vegetables.  Then she would prepare the potatoes... Either baked or mashed.  Either method took WAY too long while we were waiting to dig into that roast!  She said she made the roast exactly how her mom had made it when she was growing up except that her mom cooked it in the oven.  So three generations, three cooking methods, same wonderful taste!

Hot Chicken Salad (casserole)

3 cups cooked, cubed chicken
1 1/2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 cup shredded cheddar cheese
3 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Topping:
3 cups bread crumbs tossed with 1/4 cup melted butter

Toss together:
chicken, celery, green pepper, onion, cheese, rice

Mix together:
soups, mayo, milk, salt & pepper

Pour soup mixture over chicken mixture and stir to combine.
Place in a 13 X 9 sprayed baking dish.
Spread buttered crumbs evenly over top.
Bake at 350° about 30 minutes or until hot and bubbly.
Serves 9 - 12

Crock Pot Macaroni and Cheese

2 cups dry elbow macaroni, cooked
12 oz. evaporated milk
1 1/2 cups milk
 4 cups cheddar cheese, grated
4 TBS melted butter
1 tsp salt
1/4 tsp pepper

1/4 tsp sugar
2 eggs, beaten
paprika to taste (optional)

Spray crock pot with non-stick spray.
Place cooked macaroni in pot.
Add milks, salt, pepper, butter, and cheese.
Combine eggs and sugar and add to mixture.
Sprinkle with paprika.
Cook on HIGH for 3 hours.

(From Leslie Smith)

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.