Chicken and Dumpling Casserole

• May 08, 201
   
   
   
   

Ingredients

2	chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2	cups chicken broth
½	stick of butter
2	cups Bisquick
2	cups whole milk
1	can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3	teaspoons of chicken granules (I use Wylers)
½	teaspoon dried sage
1	teaspoon black pepper
½	teaspoon of salt or more to taste

Directions

Directions: Preheat oven to 350 degrees. Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir. Bake casserole for 30-40 minutes, or until the top is golden brown

Balsamic Glazed Turkey Meatloaf

1 Tbsp extra-virgin olive oil
3/4 cup finely diced sweet yellow onion
1 cup diced red bell pepper
1 pound ground turkey
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp fennel seeds
1 large egg, beaten
1 1/2 cup bread crumbs
1/4 cup ketchup
1/4 cup balsamic vinegar
2 Tbsp Worcestershire sauce

Preheat oven to 350 degrees F.

Heat the olive oil in a medium skillet over medium-high heat.  Add the onions and saute until softened and lightly browned, 5 to 6 minutes.  Add the red bell peppers and saute for 3 to 4 minutes until softened.  Remove the skillet from the heat and let the vegetables cool.

Put the ground turkey in a large bowl; add the salt, pepper, thyme, cumin and fennel seeds.  Gently mix in the egg and the bread crumbs, taking care not to overwork the mixture.  Mix in the cooked onions and peppers.

In a separate bowl, whisk together the ketchup, balsamic vinegar and Worcestershire sauce.  Add three-quarters of the sauce to the ground turkey, mixing it in until just combined.

Put the meat loaf mixture into a parchment-lined loaf pan, for easy removal.

Brush the remaining glaze on top of the meat loaf and bake for 50 to 55 minutes.

Let cool in the pan for 5 to 10 minutes before unmolding. Slice and serve!

Lemon Orzo Salad with Asparagus and Tomatoes

This is perfect to bring to a barbeque or potluck because it’s great at room temperature.  Pair it with some grilled chicken or shrimp for a more hearty meal.

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

*Note:  If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

YUMMY PEROGIE CASSEROLE

This recipe will all depend on how many people you want to feed , so adjust accordingly

3 lbs potatoes peeled cubed, cooked fork tender
butter 1 stick (more if you like it buttery) you can also use like whirl liquid butter
1 16 oz. package shredded cheddar cheese
1 large onion sautéed in butter
1 lb elbow mac cooked andante ( don't cook all the way )
salt and pepper
MIX all together and bake at 325 for 20 minutes let cheese crust

this is a simply casserole great for picnics

Stuffed Chicken Breasts Ala Delicious

~Skinless boneless chicken breasts
~ oregano
~ basil leaves
~ garlic salt
~ ground black pepper
~ shredded mozzarella cheese
~ bread crumbs
~ olive oil

~ Ricotta cheese
~ canned or frozen spinach, drained
~ canned mushrooms, drained
~ toothpicks

-preheat oven to 450°f

-Take chicken breasts and slice down the middle (do not go all the way thru the meat to cutting board) and cut sideways into the breast from the slit to form a "pocket"

-Mix in a bowl: ricotta, spinach, mushrooms, garlic salt, and mozzarella cheese.

-Stuff breasts with the mix

-close the slit up best you can, securing it with toothpicks to hold it closed.

-brush on olive oil

-SPRINKLE on basil leaves and oregano LIGHTLY. Both are very strong herbs, too much will overpower the whole breast

-Sprinkle on bread crumbs, garlic salt, ground black pepper, and finally mozzarella.

-Bake on 450 for about an hour or until topping is golden brown and chicken is fully cooked.

**~~ ENJOY ~**

Red Velvet Cake

2 1/2 cups of unbleached all purpose flour
1 1/2 sugar 

1 teaspoon cocoa powder
1 teaspoon bakingsoda
1cup(well shaken) Buttermilk (low fat works best with baking)
1 teaspoon vinegar (white, applecider,or white balsamic)
1 teaspoon vanilla
2 large eggs(beaten)
1 1/2 cups oil (canola,vegtable,or safflower)
1 tablespoon red food coloring (2 tablespoons for deeper red)
Method:
mix dry ingredients together, make a well, then dump all wet ingredients, and mix at once. (dont over mix)
Bake at 350 until done. check with a toothpick, and dont over bake to insure it stays moist. add chopped pecans to make it even better!


Cream Cheese Icing
1 box powdered sugar
8 oz cream cheese
1 stick butter
1 teaspoon vanilla
method:
let cream cheese and butter stand at room temperature.
Beat cream cheese and butter till smooth & creamy, then add sugar and vanilla, then beat well. I like to top with pecans

Easy Ice Box Pickles

How to make ice box pickles......
6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar


Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.

YIELD: 12 muffins
Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

Grilled Glazed Pineapple

 




Directions


Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/2 tsp. cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

Grilled Scallion Sweet Potatoes

Directions


Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

Chicago Dogs

Chicago Dogs


Directions


Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

Time for comfort food – Zucchini Lasagna

Time for comfort food – Zucchini Lasagna

Print

Preheat oven to 325 degrees

Ingredients

• 3 Large Zucchinis
• 2 Packages Frozen Chopped Spinach, defrosted and drained
• 1 jar marinara sauce
• 1 cup roasted red peppers, chopped
• 1 cup baby portabella mushrooms, sliced
• 15oz Ricotta Cheese
• 4 Tbl Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped
• 2 large eggs
• 2 cups Mozzarella Cheese, Shredded
• ½ cup Mozzarella Cheese, Shredded (reserved for end)
• ½ cup Parmesan Cheese
• 2 Tbl parsley Flakes
• Salt and Pepper

1. Peel zucchinis and slice into thin strips – this is where a mandolin comes in super handy. If you don’t have one, use a cheese slicer.
2. Lay flat on foil-lined baking sheets.
3. Brush each side of sliced veggie with 3 Tbl olive and top with salt and pepper.
4. Bake for 20 minutes until slightly crispy
5. In large sauce pan sauté the red peppers and mushrooms in the remaining olive oil for about a minute.
6. Add the garlic and sauté until slightly golden; about a minute.
7. Add the sauce, cover and simmer for 15 minutes
8. Spray large lasagna pan with olive oil spray
9. Mix ricotta cheese, eggs (slightly beaten), ½ cup mozzarella cheese, ¼ cup parmesan cheese and parsley in a bowl. Set aside.
10. Spread 1/2 cup sauce on bottom of lasagna pan.
11. Layer enough strips of zucchini to line the bottom of the pan.
12. Next add a thin layer of spinach followed by the ricotta cheese mixture, ¼ cup mozzarella cheese and sauce – evenly distributing enough so you can have enough of the fillings for each layer.
13. Repeat layers with remaining ingredients. Top with Parmesan cheese.
14. Cover with foil and bake for about 35 minutes.
15. Remove foil and sprinkle on reserved ½ cup of mozzarella cheese.
16. Increase temperature to 350.
17. Bake for 15-25 minutes or when a knife is inserted that the zucchini is soft.
18. Let cool 15 minutes before eating.

Spiral Sugar Cookies

Ingredients:
1/2C butter, softened
1C sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
2C flour
Gel color (I used Wilton rose icing color)
Sprinkles

In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.

Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.
Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.

Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses (as seen in this post) in your refrigerator for at least 1-2 hours
Preheat oven to 350 degrees. Slice into 1/4″ slices. Space 1-2″ apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.

Cool on a wire rack. Store in an airtight container

Really Good Honey Chicken Skewers

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Rose Victoria's Berry Peach Sangria

• 1 750 ml bottle of Moscato wine (you could use a white zin if you prefer- just don’t use a dry wine or this will be too tart)
• 1 cup peach schnapps
• 1 can peach nectar (can be found in the grocery store in the ethnic aisle usually)
• 3 cups Sprite or 7-up (can add more if you would like)
• 1 cup frozen peaches
• 1 cup frozen mixed berries

• Drop your frozen fruit down into the bottom of your pitcher. Pour the peach nectar over, then the schnapps, Then slowly pour in the wine and follow up with the soda. Give it all a gentle stir. You can serve immediately or refrigerate it to let the flavors blend. I suggest letting it sit. It was good right after being made but it was outstanding an hour later when it blended...

Creative Pizza Grilled Cheese

Ingredients

4 sliced bread ( a good artesian sliced loaf of bread like panera works well)

butter (or a little good quality olive oil with a pastry brush)
4 mozzarella, sliced
pepperoni (cut in half or mini)
italian seasoning or basil
parmesan cheese/romano cheese (opt)
can also add mushrooms, olives, peppers,  fresh spinach, or even do a pineapple and canadian bacon, instead of pepperoni (all optional)  Be creative!!!
pizza sauce (for dipping)


Cooking Directions
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.


Makes 2 Sandwiches

Raspberry Swirl Pound Cake

A quick, make your own Starbucks Copycat recipe

ingredients:

For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 tsp Raspberry Extract (Optional - adds flavor if raspberries aren't ripe enough)
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar

directions:

Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.

Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.

Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting:
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

Sweet Hawaiian Crockpot Chicken.

1/2 cupBrown Sugar
1/3 cupLight Soy Sauce
2 lbsChicken tenderloins


Sweet Hawaiian Crockpot Chicken Preparation

Turn crockpot onto Low

Add all ingredients to crockpot and mix together.

Cook on low 6-8 hours.

It will start to fall apart when done

Mango, Pineapple & Cranberry Salsa

This would be the perfect for an appetizer, snack or a side dish for a BBQ party.  The nice thing about fruit salsas is that you can definitely serve them traditionally as you’d serve tomato salsa but you can also use them as more of a chutney served over some grilled chicken or pork.  You can also add anything you like to this….next time I might add black beans!

Enjoy!

INGREDIENTS:

1 ripe mango, peeled, cored and diced small (about 2 cups)
1 cup finely chopped cranberries
1 cup diced pineapple
½ cup minced red onion
1 jalapeno pepper, seeded and minced
4 tablespoons lime juice
3-4 tablespoons chopped cilantro
Salt, to taste (I used about 1/4 teaspoon)

DIRECTIONS:

Mix all of the ingredients together in a bowl, toss well,  and season with salt, to taste.  Serve with your favorite tortilla chips.

The salsa can be stored in an airtight container in the refrigerator for a couple of days.

Bubble Gum Cookie Truffles

Bubble Gum Cookie Truffles 

 4 1/2 cups animal crackers
 1 batch of cream cheese frosting (or 1 can) 
1/8 tsp bubble gum oil 
24 oz white chocolate almond bark 
pink food coloring 
nonpareils 


In a food processor pulse the animal crackers until finely ground. stir in frosting, bubblegum oil, and a bit of pink food coloring. Roll into balls and place on a wax paper lined cookie sheet and freeze until solid. Melt the white chocolate and divide into two batches. Color one batch pink. Dunk the truffles into the chocolate, use a fork to life them out of the chocolate and tap lightly on the bowl to shake off the excess. Place back on cookie sheet and top with sprinkles. let the chocolate set up and enjoy! Best eaten at room temp. They freeze well too, so it’s a good make ahead party recipe!

Roasted Balsamic Garlic Broccoli

Balsamic vinegar, brown sugar, minced garlic, and olive oil are all it takes to make your roasted broccoli extraordinary. Make a batch early in the week and enjoy this healthy vegetable all week long

Ingredients

• Broccoli, chopped – 1½ lbs.
• Garlic, minced – 3 - 4  cloves
• Balsamic vinegar – 1½ tbs.
• Brown sugar – 2 tsp.
• Olive oil – 2 tbs.

Prep

1. Broccoli / Garlic – Prepare as directed
2. Whisk together remaining ingredients

Make

1. Preheat oven to 400 degrees
2. Spread out onto a sheet pan and toss with vinaigrette and plenty of salt and pepper
3. Roast for 25 minutes, giving the pan a shake midway through

Beer Battered Fried Onion Rings

This is a spur of the moment, 'I need something fried' snack/meal. I did everything pretty much without measuring and it turned out great.  There is just enough batter, it stays nicely on onions and it gets beautifuly crispy!

Cut up your onions to desired thickness, I like them about half an inch thick. Not to thin and definitely not too thick. Soak them in buttermilk for half an hour to an hour.
In the mean time, prepare two separate bowls. One will be for the flour that you will season with salt and pepper. The other one will be for the beer batter. I make it by mixing beer with flour, egg, salt pepper and little bit of Tabasco sauce,
Start with about a cup of flour and mix in a beer and your egg. You are looking for thickness similar to pancake batter. If needed add more flour. Add salt and pepper and some Tabasco, depending on how you like it, or if you don't like that little kick it gives, skip it, it is delicious without it too!

Heat up canola oil in your frying pan or wok and you can start frying.
Drain your onion rings well and first dip them in flour and then into beer batter. Fry only a few at a time.

When beautifully golden brown put on a plate line with paper towel and season lightly with salt. When you are done frying them all, they are ready to munch on. Preferably with some ranch or fry sauce!