Main Dishes

Chicken & Dressing Casserole

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This is one of my favorite comfort casseroles and it’s a big favorite when you invite missionaries over to eat supper.  Our’s just left a bit ago and I am surprised that there are leftovers.  They put a major munch on this!

Ingredients:
5 chicken breasts    (or 2 fryers or use 3 boneless, skinless breasts (cooked) and use packaged chicken broth)                         
1 regular (14oz.) package Pepperidge Farm Herb Dressing Mix (reserve 1/4 cup)
2 cans cream of chicken soup (I used the low fat version and didn’t notice any difference in taste!)
2 soup cans of chicken stock
1 stick butter or margarine
2 eggs 
1/2 teaspoon black pepper
1/2 cup milk

1.  Simmer chicken until tender.  Save stock and strain.  Let chicken cool; remove bones and cut into bite-size chunks.
2.  Combine soup, stock and butter in pan and bring to a boil.  Remove from heat.  Add black pepper.
3.  In a slightly greased 9×13 pan, layer half of dry dressing mix, half of chicken and half the soup mixture (about 2 1/2 to 3 cups soup mixture).  Repeat layers.  
4.  Beat eggs in milk and pour over top of casserole.  Sprinkle reserved dressing over top.
5.  Bake at 350 for 45 minutes.  Serves 10.
This is great served with cranberry sauce and green beans, I mean,  if you just needed to know…
Source: My mom, Pat Brew, in our first edition of the Brew Family Cookbook.


Creamy Chicken Enchiladas

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In the past, we haven’t eaten Enchiladas at our house. Our children didn’t like the way “red” Enchilada sauce looked and wouldn’t taste it. As Enchiladas are a must have, I set out on a quest to find a different recipe. I saw this recipe in a Campbell’s soup pamphlet and changed it to our tastes. It is quick, freezes well, and is delicious!

Ingredients:
3 cups diced or shredded cooked chicken (canned could work)
1/2 small onion chopped fine
1 3-4 oz can chopped Green Chiles
1 tsp garlic powder
1 1/2 cups shredded Sharp Cheddar Cheese
3/4 cup shredded Monteray Jack Cheese
1/2 cups Light Sour Cream
1 10-11oz can Cream of Chicken Soup
3 cups milk
12-16 medium size Flour Tortilla
1. Mix Chicken, onion, chiles, garlic powder, 1 cup sharp cheese, and 1/2 cup Jack Cheese in medium bowl. Let stand for 5 minutes.
2. Spray 13 x 9 inch pan with non-stick spray
3. Blend sour cream, cream of chicken soup, and milk in bowl or blender. Pour 1/3 of this mixture into chicken mixture
4. Place 1/3 cup (aprrox – it will depend on the size of your tortilla) of chicken mixture in middle of flour tortilla. Fold side edges in and top edge over – “roll” to desired size. Place “outside edge” down in prepared pan repeat until mixture chicken is gone.
6. Sprinkle remaining cheese over top of Enchiladas, pour remaining soup mixture over the top of the cheese.
7. Cover with foil and bake at 400 for 20-25 minutes. Remove foil and bake for 5 minutes more.

Source: Campbell’s Soup and me

Chicken Teriyaki Rice Bowl

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Mmmmmmmm…..Oh! Hello. I was dreaming of eating this bowl of Teriyaki Chicken. Tender, stir-fried chicken, crunchy veggies, and a to-die-for homemade teriyaki sauce all on top of a scoop of brown rice. Pass the chopsticks please!!
Serves 5
Ingredients:
3 T. low sodium soy sauce
1 T. honey
1 T. brown sugar
2 tsp. corn starch
2 chicken breast halves, cut into bite size pieces or thin strips and lightly coated with corn starch
2 cups assorted vegetables (I used carrots, celery, and onion, but you could add broccoli or red bell pepper instead)
1 T. freshly minced ginger (if you don’t have fresh ginger mix 1/4 tsp. of ground ginger into the sauce)
2 cloves garlic minced
3 cups cooked brown rice
Peanut or canola oil
Directions:
1. In a small bowl combine soy sauce, honey, brown sugar, and corn starch. Whisk together and set aside.
2. Heat a large wok or skillet on the stove. Add just enough oil to lightly coat the wok (about 2 tsp.-1 tbsp).
3. Saute chicken in the wok until completely cooked. Remove and place on paper towel to absorb any excess grease.
4. Transfer the freshly minced garlic, ginger, and vegetables to the wok and saute for about 1 minute.
5. Transfer chicken back to the wok and saute until hot. Add the soy sauce mixture and cook to thicken, about 1 or 2 minutes.
6. Serve over brown rice.
Source: Chef Bryan Woolley

Turkey Avocado Panini Sandwich

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This time of year always brings out cabin-fever in my house. I get itchy for “summer food.” And since our local grocery store had avocados at reduced prices (nice of them to comply to my mood, don’t you think?), I thought, “What better way to kick winter in the bum?” (That’s right. Bum.)

Ingredients:
2 slices Country White or Sour Dough Bread (or your favorite thick bread)
Turkey Breast, sliced thick*
2 slices Provolone Cheese
1/2 Avocado, mashed
squirt of lime
5 – 8 Cherry Tomatoes, halved

1. Add the squirt of lime to the avocado and stir until thoroughly incorporated.
2. Layer in the following order: 1 slice of bread, 1 slice of cheese, turkey breast, avocado, tomatoes, 1 slice of cheese, and top with the other slice of bread.
3. Smash them onto a Panini Maker until the cheese is melted and gooey. Mmm-MMMM!!

If you don’t have a panini maker, don’t sweat it! Toast your bread for a little added crunch and warmth.

*Left overs are great. We have also used deli slices, and Oscar Meyer Cutting Board turkey breast.

Serves 1

~Kara

Ham, Cheddar and Red Onion Bread Pudding

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That’s right, it’s a savory bread pudding! You could serve this during a brunch or have it for dinner. I served this to some kids I was babysitting, and they gobbled it up and asked for seconds (they did pick out the onions, but hey, I still count it as a win)! Here’s the recipe:
 
Serves: 6
Ingredients:
 
Oil for the dish
4 large eggs
1 1/2 C. whole milk
1 T. Dijon mustard
1/8 tsp freshly grated or ground nutmeg
2 tsp. Kosher salt
1 tsp. pepper
1 12 oz. loaf French or Italian bread, cut into 1-in. pieces
1 small red onion, cut into 1/4-in.-thick wedges (go ahead and leave the layers together, imagine you are slicing an apple)
1 crisp, tart apple, cut into 1/4-in.-thick wedges (the original recipe calls for a red apple like gala or braeburn, but we found it to not have much flavor after baking, so try a tart apple like granny smith.)
4 oz. sliced ham, torn into pieces (I bought a packaged ham steak, so the ham was nice a thick)
2 C. shredded cheddar cheese
 
Directions:
1. Heat oven to 350 degrees F. Oil a 2 1/2- 3 quart baking dish.
2. In a large bowl, whisk together the eggs, milk, mustard, nutmeg, 1 tsp. salt and 1/2 tsp. pepper.

3. Add the bread and let sit, tossing occasionally, for about 5 minutes.
 
Before soaking:
After soaking:

4. Fold the onion, apple, ham, cheese and the rest of the salt and pepper into the bread mixture.

5.Transfer to the prepared baking dish. Cover with foil or lid. Bake 30 minutes then remove foil or lid. Bake another 15-20 minutes until set (a knife inserted in the center comes out clean) and top is browned.
 
Source: adapted from Women’s Day Magazine

Key West Chicken

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I <3 (heart) Lime

A little limey marinade, a little heat on the grill…it’s just like you’re in Key West!  And who doesn’t want to be there this time of year?!  
Ingredients:  
3T Soy Sauce
1T Honey
1T Vegetable Oil
1tsp (or more…I like more) Lime Juice
1tsp Chopped Garlic (bottled minced is ok too)
4 Boneless, skinless chicken breasts halves
1.  Preheat your grill for high heat. If you’re using thicker whole chicken breasts, use medium or low heat– says the love of my life glaring over my shoulder.  =)  
2.  In a shallow container, blend together the soy sauce, honey, oil, lime juice and garlic.  Slap that chicken in there, flip it a few times like your drenching it in suntan oil, and marinate refrigerated for at least 30 minutes.  The longer you marinate it, the stronger the flavor.  We usually go for about 4-5 hours.  
3.  Lightly oil the grill grate, and grill the chicken for 6-8 minutes (longer for thicker breasts) on each side, until juices run clear.  
4.  Where’s my piña colada? 

Pepperoni Roll Ups

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These pepperoni roll ups are delicous! We have added this recipe to our list of family favorites. I can see so many possibilities with this roll up! You can add anything to these, and everyone will love them!

Pam
cling wrap
Rhodes White Bread Loaves
Olive Oil
1/2 lb. Pepperoni Slices, thin slices from the DELI

*if too spicy for you, then use salomi slices – not spicy and delicous!
1 bag grated mozzarella cheese
1/2 cup of less of parmesean cheese, or romano
Italian Seasonings, a light sprinkle is all you’ll need
Garlic powder
4 TBSP melted butter
marinara suace, optional

Spray baking sheet with Pam and place two frozen loaves onto pan. Spray cling wrap with pam and place over top of the loaves. Let loaves rise for about 7 hours.
Roll dough out to 11×11 square. Brush with olive oil. Lay pepperoni slices out cover the entire square. Sprinkle mozzarella and parmesean cheeses over the pepperoni slices. Don’t over do the parmesean cheese. Sprinkle, very lightly, the italian seasoning over the square. Sprinkle garlic powder over the square. Roll up loaves. Brush butter over tops of the pepperoni Rolls.
Bake in preheated oven at 375 degrees. for 15-25 min. The tops of the pepperoni rolls should be lightly brown and hollow when you thump them.
Serve immediatly. You may serve this with marinara suace for dipping.

Stuffed Peppers

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This stuffed pepper recipe is adapted from an America’s Test Kitchen recipe. Who can resist Christopher Kimball with his tiny round glasses, bow tie, and apron….*wink, *wink!
At any rate, these southwestern gems pack tons of flavor and texture. A great vegetarian option, and the filling and be frozen for another meal down the road!

Ingredients:

4 large sweet bell peppers (green is pictured, but I would recommend using red, yellow or orange)

1 T. salt
1/2 C. white rice
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1/2- 1 jalapeno, minced (or you could use a 3 oz. can of mild green chilies)
1 14 oz. can black beans, drained and rinsed.
1 C. corn (canned or frozen, whichever you prefer)
2 green onions, sliced
1/2- 1 tsp chipotle chili powder (start with less and add more to taste)
1 tsp. kosher salt
1/4 tsp. black pepper
1 14.5 oz. can diced tomatoes
1 1/4 C. cheddar or pepperjack cheese, divided
3-4 T. chopped fresh cilantro
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare peppers by washing, slicing tops off and removing insides. Bring 4 quarts of water to a boil and add 1 T. salt. Boil whole peppers for 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to the already boiling water and cook until tender, about 13 minutes. Drain carefully and throughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.
5. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
6.Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine. Taste the mixture and add any salt, pepper, or more chili powder as desired.
7. Place peppers in a baking dish whole and upright, or slice them in half (pictured) and lay them in the baking dish. Evenly divide mixture between the peppers.
8. Top peppers with remaining 1/4 C. cheese.
9. Bake at 350 for about 30 minutes.
Serve with sour cream and fresh chopped cilantro, you could also add some crispy tortilla strips.

Tuscan Pork Chops

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Let’s be honest with each other, ok? Pork chops don’t always turn out that great. They can be tough, easily overcooked and bland. Today I am rescuing the pork chop. This recipe has amazing flavor and texture, and put pork chops back on the dinner menu at our house. Before I get to the recipe, here is a link to a tutorial on how to finger test the doneness of meat:

Remember that pork needs to be cooked all the way through. I would recommend cooking on a cast iron skillet if you have one because it retains it’s heat well and allows you to turn the stove off completely and still have warmth for your pork chop to finish cooking through.
4 Servings
Ingredients:
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1 large tomato, sliced into chunks, OR pint of grape tomatoes, halved
3 cloves garlic, diced
1 T dried basil
2 tsp. of italian salad dressing OR balsamic vinegar
4 oz. feta cheese, crumbled
Directions:
1. Heat 1 tablespoon of oil in a skillet over medium heat. Stir in onion and cook until golden brown. Remove onions from pan and set aside.
2. Add 1/2 tablespoon oil to the hot skillet. Season pork chops with salt, pepper, and garlic powder, and place in skillet. Seer about 2 -3 minutes on first side until browned. Turn and seer on second side for about 2-3 minutes, then turn the temperature down to medium-low or (off if using cast iron) Test for doneness and cover for about 2-4 minutes more (testing for doneness often). When the meat is done, remove from pan and keep warm under some foil.
3. Return the heat to medium. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until the tomatoes are tender. Mix in dressing or balsamic vinegar, and season with salt and pepper.
4. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Source: adapted from an allrecipes.com recipe

Southern Chicken & Corn Chowder

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This is probably the first corn chowder I have ever made and possibly the first one I have ever eaten.  I pinned this recipe on Pinterest.  You can get it at this site Add A Pinch.  I made it this afternoon but didn’t get to actually partake until after 9:00 tonight.  Busy, busy Sunday!  Hope you enjoy.

Ingredients:
1 tablespoon olive oil
1 onion (I used 3 shallots, because that is what I had on hand)
2 carrots
3 celery stalks (I used a cup of chopped, re-hydrated celery from my pantry)
3 garlic cloves (didn’t use, since I was using shallots, but think it would be better if I had used some)
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
3 pieces cooked bacon
2 cups milk
2 tablespoons all-purpose flour
2 20-oz. packages frozen creamed corn, thawed


1.  Drizzle olive oil into the bottom of a large, lidded soup pot.  Place over medium heat.

2.  Add roughly chopped onion, carrots, celery, and minced garlic.  Cover pot with lid and cook for about 5 minutes.

3.  Remove stems, seeds, and membrane from jalapeno. Dice pepper finely and add to other vegetables.

4.  Cube chicken breasts and add to vegetables.  Add enough water to slightly cover all ingredients.  Cover and cook for about 20 minutes, or until chicken is done.

5.  Crumble bacon and add to the chowder.

6.  Combine milk and flour in a measuring cup and stir well.  Add to chowder.

7.  Open packages of creamed corn and add to the chowder.

8.  Sprinkle dried thyme into chowder and stir to combine.

9.  Cover pot and simmer over low heat for about 20 minutes.  Be careful not to let it burn.  I actually scorched mine but didn’t realize it until I was pouring the leftover chowder into a bowl to put it in the fridge.  Had a great time scouring the bottom of the pan.  Yeah.

Source: Add A Pinch