Friday, January 25, 2008

Ham Tetrazzini

  • 4 Tbsp butter
  • 1 small can mushrooms (can use fresh)
  • ¼ small chopped onion
  • ¼ c flour
  • 1 c chicken broth
  • 1-1/4 c half and half (can substitute milk but it’s better with ½ and ½)
  • 1 c grated cheese (again, I like extra sharp cheddar)
  • 2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp lemon juice
  • 1 oz vermicelli (I use spaghetti)
  • 3 c cooked cubed ham
  • ¼ c parmesan cheese
  1. Preheat oven to 400.
  2. Cook vermicelli, drain.
  3. While it is cooking, melt butter. Sauté onion & mushrooms.
  4. Blend in flour. Add broth and cream. Cook until thick.
  5. Add grated cheese, salt, pepper, and lemon juice. Stir until cheese melts.
  6. Combine vermicelli, ham, and cheese sauce in casserole. Sprinkle with parmesan.
  7. Bake at 400* 20-25 minutes.

Found On: Kaci's Life

Friday, January 18, 2008

King Ranch Chicken

  • 2-3 tablespoons butter, plus more for baking dish
  • 2 cups chicken, shredded
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1/4 lb mushrooms, sliced (optional)
  • Chili powder
  • Garlic salt
  • Cumin
  • 1/2 can cream of mushroom soup
  • 1/2 can cream of chicken soup
  • 1-2 cups cheddar cheese, shredded
  • Chicken broth
  • 15-20 corn tortillas
  • 1 handful Cilantro, lightly chopped
  • 1 can Rotel, undrained
  1. Preheat the oven to 375 degrees. Lightly coat the inside of a medium casserole dish with some butter and set aside.
  2. Melt the butter in a skillet over medium heat. Add the onions, bell pepper, and mushrooms (if desired) and sauté until the onions are tender and the mushrooms are browned. Remove from heat and set aside.
  3. Mix the two condensed soups together in a bowl. Set aside.
  4. Warm a little chicken broth in a shallow bowl. Dip the tortillas in this warm broth to soften them for the casserole.
  5. Start off the casserole by lining the bottom and sides of the dish with a layer of the softened tortillas. Tear them to make them fit if needed. Make sure to leave some of the edges exposed so they get crispy in the oven
  6. Layer the casserole dish in the following order:
    - Tortillas
    - Shredded chicken
    - Onion mixture
    - Sprinkling of Chili Powder, Garlic Salt, and Cumin
    - Soup mixture (spread out with a spoon)
    - Cilantro
    - Cheddar cheese
  7. Depending on the size of your dish you will get two or three layers. End with a layer of cheese. Pour the can of Rotel over the top, making sure to distribute the tomatoes and liquid evenly.
  8. Bake uncovered until bubbly, about 30-45 minutes. Serve hot with sour cream or salsa. Serves 4-6

One of my favorite parts is the crispy tops of the tortillas that get baked in the oven. If you like that kind of texture contrast I recommend cutting up additional tortillas and sprinkling them on top of the Rotel before baking. You will get more crunchy tortillas that way.

To Freeze: Prep completely, but do not bake. Thaw completely before cooking.

Found On: A Penny Closer

Tuesday, January 15, 2008

Chicken Stir-Fry with Rice & Teriyaki Vegetables

I can't believe I'm even posting this as a recipe, but here goes:

  • 8oz (or so) chicken breast, cubed
  • 1 box chicken flavored Rice-A-Roni
  • 1 box Green Giant frozen veggies in Teriyaki sauce
  • butter or margarine
  • olive oil
  1. Prepare Rice-A-Roni per package instructions.
  2. Brown chicken in olive oil in non-stick skillet.
  3. Microwave veggies per package instructions, but about 30 seconds less.
  4. Combine veggies & sauce with cooked chicken in skillet.
  5. Serve over rice.

Serves 4 (or 2 generously, with enough left over for 1 lunch the next day)

Monday, January 7, 2008

Potato Cheese Soup

  • 6 potatoes - peeled and cubed
  • 1 carrot, chopped
  • water to cover
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1/2 cup margarine
  • 4 cups milk
  • salt and pepper to taste
  • 2 tablespoons chicken soup base
  • 8 ounces processed cheese food, cubed
  • 1 tablespoon cornstarch
  • 1/2 cup milk
  1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. Drain all but about 2 cups of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Found On: AllRecipes

Baked Potato Soup

  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 10 to 12 strips bacon, cooked, drained, and crumbled
  • 1 1/4 cups shredded mild cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
  2. Gradually add milk, stirring constantly, until sauce has thickened.
  3. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
  4. Reduce heat; simmer gently for 10 minutes.
  5. Add remaining ingredients; stir until cheese is melted.
  6. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

Italian Casserole

  • 1 lb ground beef
  • 1/2 small onoin, chopped
  • 14oz jar spaghetti sauce
  • 4oz shredded mozzarella
  • 4oz sour cream
  • 1 can crescent rolls
  • 2 T melted butter
  • parmesan cheese
  1. Preheat oven to 350.
  2. In large skillet, brown beef & onion. Drain.
  3. Add spaghetti sauce to meat & heat.
  4. Spread mixture in square baking dish.
  5. Mix together cheese & sour cream, spread over meat & sauce mixture.
  6. Lay crescent triangles on top to form crust.
  7. Drizzle butter over top.
  8. Sprinkle with parmesan cheese.
  9. Bake uncovered @ 350 for 20 minutes.

Found on: eMealz

Balsamic Chicken & Mushrooms for 2

  • 1/4c Balsamic vinegar
  • 1 T Dijon mustard
  • 1 T minced garlic
  • 2 boneless chicken breasts
  • 8oz sliced fresh mushrooms
  • 1/2c chicken broth
  • 1/4 tsp dried thyme
  • olive oil
  1. Pound chicken to 1/4 inch thickness.
  2. Mix vinegar, garlic, & mustard. Coat chicken with mixture.
  3. In non-stick skillet, saute` chicken in oil over medium heat, 3 minutes on each side (until done.)
  4. Remove chicken from pan, keep warm.
  5. Saute` mushrooms in same pan for 2 minutes.
  6. Add broth & thyme. Cook until browned.
  7. Pour mushroom sauce over chicken.

Serve with: Steamed rice & veggie.

Found on: eMealz