Sour Cream Chicken
by Dawn Sheridan
Ingredients:
4 Chicken breast 1 Cup sour cream 2 Tablespoons lemon juice 1 tsp. season salt
1 tsp. pepper 1 tsp. salt
1 tsp. paprika Garlic to taste
Directions:
Mix sour cream and seasonings together in a bowl. Dip chicken pieces in sour cream and put in a pan. Cover with foil and leave in fridge overnight. Sprinkle chicken with 1 cup bread crumbs and ½ cup melted butter. Cover and bake for 2 hours at 325. Remove foil and bake for another 30 minutes.
Monday, May 16, 2011
Vegetable Enchilada
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
From Everyday Food, December 2007 | Search our Everyday Food Recipe Index!
Read more at Marthastewart.com: Vegetable Enchiladas - Martha Stewart Recipes
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=58bbb31018936110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
From Everyday Food, December 2007 | Search our Everyday Food Recipe Index!
Read more at Marthastewart.com: Vegetable Enchiladas - Martha Stewart Recipes
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=58bbb31018936110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true
Chicken Tetrazzini
Our freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch.
Prep Time
30 minutes
Total Time
1 hour 10 minutes
Yield
Serves 8
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Ingredients
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Directions
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
http://www.marthastewart.com/photogallery/freezer-friendly-foods?lpgStart=1¤tslide=30¤tChapter=1
Prep Time
30 minutes
Total Time
1 hour 10 minutes
Yield
Serves 8
Add to Shopping List
Ingredients
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Directions
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
http://www.marthastewart.com/photogallery/freezer-friendly-foods?lpgStart=1¤tslide=30¤tChapter=1
Tuesday, April 26, 2011
Beef Stroganoff
made by Leah Cantaloube
For this meal I took 7+ pounds of roast beef in my large crockpot, added 7 cloves of garlic and 2 cups beef broth and cooked them on high all day. (This pot is notorious for cooking slow and it was full of meat- use your own judgment.)
I pulled out the roasts and divided them into the pans, pulling the meat apart.
Into the meat dripping I added 6 cans mushroom soup and 48 oz sour cream.
I cooked the egg noodles for three minutes and added everything into the pans with the meat. I sprinkled a bit more garlic powder and fresh ground pepper before stirring the pans and covering with foil.
I stuck them in the fridge overnight before adding them to the freezer.
To cook- thaw and cook at 350 for 35-40 minutes with the foil cover.
If the noodles seem dry after cooking, just add milk and stir - I've never tried freezing this meal, but the noodles tend to soak up the sauce if the meal sits out for long.
I used whole wheat noodles, that's all I've bought for over a year. My family didn't notice when I switched and it seemed like a good way to make our pasta meals spiked with a bit of fiber.
This recipe is from http://freezerfriendz.blogspot.com
For this meal I took 7+ pounds of roast beef in my large crockpot, added 7 cloves of garlic and 2 cups beef broth and cooked them on high all day. (This pot is notorious for cooking slow and it was full of meat- use your own judgment.)
I pulled out the roasts and divided them into the pans, pulling the meat apart.
Into the meat dripping I added 6 cans mushroom soup and 48 oz sour cream.
I cooked the egg noodles for three minutes and added everything into the pans with the meat. I sprinkled a bit more garlic powder and fresh ground pepper before stirring the pans and covering with foil.
I stuck them in the fridge overnight before adding them to the freezer.
To cook- thaw and cook at 350 for 35-40 minutes with the foil cover.
If the noodles seem dry after cooking, just add milk and stir - I've never tried freezing this meal, but the noodles tend to soak up the sauce if the meal sits out for long.
I used whole wheat noodles, that's all I've bought for over a year. My family didn't notice when I switched and it seemed like a good way to make our pasta meals spiked with a bit of fiber.
This recipe is from http://freezerfriendz.blogspot.com
Tuesday, March 29, 2011
Chicken Spaghetti
2 cups cooked chicken
3 cups dry spaghetti; broke into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups finely diced onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
3 cups dry spaghetti; broke into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups finely diced onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Baked Ziti
Baked Ziti
By Leah Cantaloube
1 pound dry ziti pasta 6 oz provolone cheese, sliced
1 onion, chopped 1 ½ cups sour cream
1 pound lean ground beef 6 oz mozzarella cheese, shredded
2 (26 oz) jars spagh sauce 2 tbsp grated parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F. butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 39 minutes in preheated oven, or until cheeses are melted.
By Leah Cantaloube
1 pound dry ziti pasta 6 oz provolone cheese, sliced
1 onion, chopped 1 ½ cups sour cream
1 pound lean ground beef 6 oz mozzarella cheese, shredded
2 (26 oz) jars spagh sauce 2 tbsp grated parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F. butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 39 minutes in preheated oven, or until cheeses are melted.
Chicken Tortilla Casserole
Chicken Tortilla Casserole
By Sara Clark
1/2 white onion Chopped and sauteed in butter, cumin, oregano
2 Tbls chopped green onion sauteed with the white onion
1 can cream of chicken
1 can cream of celery
1 small can evaporated milk
1/3 cup sour cream
1/2 package white corn tortillas cut into strips
3 1/2 lbs cooked chopped chicken breast
4oz can diced ortega chili
1 lb grated cheddar cheese
Mix all above EXCEPT cheese and tortillas, this is your chicken filling. In a 9x13 layer a thin layer chicken filling. Next add a layer of cheese and a layer of tortilla strips. Repeat 2 times. Top with cheese. Bake at 350 approximately 1 hr if thawed. Uncover the last 10 minutes.
Serve with rice and green salad
By Sara Clark
1/2 white onion Chopped and sauteed in butter, cumin, oregano
2 Tbls chopped green onion sauteed with the white onion
1 can cream of chicken
1 can cream of celery
1 small can evaporated milk
1/3 cup sour cream
1/2 package white corn tortillas cut into strips
3 1/2 lbs cooked chopped chicken breast
4oz can diced ortega chili
1 lb grated cheddar cheese
Mix all above EXCEPT cheese and tortillas, this is your chicken filling. In a 9x13 layer a thin layer chicken filling. Next add a layer of cheese and a layer of tortilla strips. Repeat 2 times. Top with cheese. Bake at 350 approximately 1 hr if thawed. Uncover the last 10 minutes.
Serve with rice and green salad
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