Pinned it…Made it…Loved It! Chicken Lombardy

Actually my husband found this recipe and requested I make it.  Glad I did as it was a winner, winner, chicken dinner!  (No pun intended).

A very easy recipe to make – I followed the recipe except I added the salt and pepper to my flour before dusting the chicken breasts.  Whenever I dredge, I hear Emeril saying “I don’t know where you get your flour, but my never is seasoned, so add your seasonings before dredging …  I also just used three breasts, instead of six, sliced in half then pounded.

I served up on some white rice and it was a simple yummy Sunday supper.

chicken-lombardi 

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Tastiest Meatloaf I Ever Made

Nothing comforts you more than a meatloaf dinner on a freezing Minnesota day.  And believe you me, this year we’ve have plenty of below zero days here – 53 times this winter according to the MN DNR.  Always served with mashed taters, gravy and corn – it’s the ultimate home-style “TV Dinner”.  Even better the next day.

Meatloafmeatloaf

1 ½ lb. lean ground beef

1 egg

1 small onion finely chopped

1/8 cup ketchup

1 tbsp. Worcestershire sauce

¼ cup of Pepperidge Farm Herb Seasoned Stuffing, finely ground into crumbs

Milk

Dash of salt

½ tsp pepper

Glaze for Meatloaf

½ cup ketchup

1 tbsp. brown sugar

1 tsp. dry mustard

Preheat oven to 375°.   Mix enough milk into stuffing crumbs to moisten.  Mix all meatloaf ingredients together.  Form into loaf on baking pan.  Mix glaze ingredients together and spread on top of meatloaf.  Cover with foil, bake for 45 min.  Remove foil and bake again for 15 minutes or until glaze sets.  Let meatloaf rest for 10 minutes before slicing into it to redistribute juices.

Enjoy!

Yummy Alfredo Chicken Bake

AlfredoThis recipe, hands down, has become my daughter’s favorite to eat and to cook.  We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since.  Originally posted on About.com, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus.   We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!

Chicken Alfredo Casserole

By Linda Larsen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6

 

Ingredients:

  • 1 (16-ounce) package rigatoni pasta
  • 3 cups cooked diced chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1/2 cup milk
  • 2/3 cup grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

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My New Favorite-Sliders!

My new favorite way to make burgers is in slider form.  Out of all the things I slider2can cook, I can’t grill a decent full size hamburger.  I’m paranoid about them not being fully cooked and getting e coli.  One thing I learned when I worked in the food industry is unless you ground your own beef; don’t even chance eating a medium/rare burger.  Not worth it.  On a more up-beat note – sliders are delish and very quick to make.  And I’m all about instant satisfaction – especially when I’m hungry.

Hamburger Sliders

1 – 1 ½ lbs 80-20 ground beef

2-3 tablespoons of Worchester sauce

1 tsp. onion powder

½ tsp. garlic salt (I like Lowry’s California Garlic Salt)

Hawaiian Bread dinner rolls

Topping of your choice i.e. chopped tomato, shredded lettuce, finely sliced sweet onion, sliced mini dills, etc.

Mix ground beef with Worchester sauce, onion powder and garlic salt.  Form into patties that are thin and bigger than the Hawaiian rolls (80-20 beef will shrink).  I used one of those cheap plastic patty forms and made the patty just shy (1/2”) from the edge.

Heat grill on high.  Place patties on grill to sear first side and turn heat down to medium.  Cook 2-3 minutes, flip and cook another 2-3 minutes until juices run clear.  Top with cheese of your liking to melt.

Serve with rolls and toppings.  Enjoy!

Easy Comfort on a Cold Day…

Cold is a relative thing don’t cha know…  This was published in a local newsletter in my little town here in Minnesota.  As far as I have experienced life here, it’s pretty much right on the money.  It gives you a perspective how we compare with the rest of the world with our “balmy” climate.

At 65 degrees, Arizonans turn on the heat.  People in MN plant gardens.

At 60, Californians shiver uncontrollably.  People in MN sunbathe.

At 50, European cars won’t start.  People in MN drive with the windows down.

At 40, Georgians don coats, thermals, gloves, wool hats.  People in MN throw on a flannel shirt.

At 35, New York landlords finally turn up the heat.  People in MN have the last cookout before it gets cold.

At 20, people  in Miami all die.  People in MN close their windows.

At 0, Californians fly away to Mexico. People in MN get out their winter coats.

At 10 below, Hollywood disintegrates.  The Girls Scouts in MN sell cookies door-to-door.

At 20 below, Washington DC runs out of hot air (not possible).  People in MN let their dogs sleep inside.

At 30 below, Santa Claus abandons the North Pole.  Minnesotans get upset because they can’t start their snowmobile.

At 40 below, ALL atomic motion stops.  People in MN start saying…”Cold enough for ya, eh?”

At 50 below, hell freezes over.  MN public schools open 2 hours late.

With that said, wherever you are, and whenever your start to get cold, this baked potato soup will warm you to your soul. Houlihan’s restaurant was kind enough to publish their easy and very tasty recipe.  I’ll make a double batch for football gatherings and not a drop is left.

_____________________________________________________________

Houlihan’s Baked Potato Soup

INGREDIENTS:

1 1/2 pound baking potatoes
1/4 pound butter
2 cups yellow onion, diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
salt and white pepper to taste
grated Cheddar cheese
sliced scallions
bacon (cooked until crisp and diced)

_______________________________

PREPARATION:

Prick washed potatoes and bake in a preheated 400 degrees F oven until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-1″ cubes. Set aside.

Melt butter in a large saucepan. Add onions and sauté over low heat for 10 minutes or until onions are translucent. Don’t allow onions to burn. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.

Enjoy and keep warm this winter!

Quick & Comfy…

It’s that time of year…gray skies and cool temps.  One thing that makes me feel better is comfort food.   Here is a recipe that I came across the other day that is quick and does the trick for comfort.  I made a few changes as the original was just a little too mild in taste for me.  It got voted to be a repeat meal in my home.  This works for me since all the ingredients are usually in my pantry – a no-brainer meal.

Chicken with a Honey Mustard Sauce and Apples

  • 1 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • 1 Tbsp honey
  • 3 TbspDijonmustard
  • ½  cup flour, for dredging
  • 1 Tbsp poultry seasoning
  • Freshly ground black pepper
  • ½ Tsp salt
  • 1 pound boneless, skinless chicken breasts, pounded out to ¼ thickness
  • 2 Tbsp olive oil
  • 2 small unpeeled apples, cored and sliced (useFuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • Fresh parsley for garnish

Whisk cider, cornstarch, mustard, honey, in a bowl. Set aside.

Mix flour poultry seasoning, salt and fresh ground pepper together. Dredge chicken in flour mixture and shake off the excess. Set aside on rack.

In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples and cook until the chicken has browned on the other side.

Add cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.

I served this with a box corn bread stuffing that I enhanced with dried cranberries and oven roasted carrots…it was delicious!

Enjoy!!

This Will Help You Earn Your Beads…

Mardi Gras…one of my favorite times of year.  Unfortunately, I do not live in the south and do not have the pleasure of partaking in this long extended carnival.  (Maybe that’s a good thing).  However, I did live in Mississippi for a bit and have returned to my favorite city of New Orleans several times. The first couple of times I visited NOLA, I don’t quite remember the culinary scene, but I do remember every type of frozen drink I poured down my gullet.  As I have aged (not matured – lord almighty, no) and have broadened my love for cooking, my trips to NOLA are all about the food and the culinary traditions of the area.  Before I take a trip down there, I fast for about a week or two knowing that I will be getting three wonderful squares a day.

One of the traditional dishes of the New Orleans areas is Jambalaya.  There are probably 1001 ways to make it.  Here’s my take on it.  Enjoy!

Jumpin’ Jambalaya!

1 lb. smoked sausage – andouille, polish, etc. sliced into ½ inch circles

2 tbsp. olive oil

1 tbsps. Butter

1 lb. boneless skinless chicken thighs cubed

Salt and Pepper

1 large onion diced

1 bell pepper diced

2 large ribs of celery diced

3 cloves of garlic chopped

1 tbsp. thyme

2 cups long grain white rice

1 tbsp. Cajun/Creole seasoning – with a little extra to dust on chicken

½ 6 oz. can tomato paste

1 14oz. can diced tomatoes

2 ½ cups chicken stock

1 dried bay leaf

1 bunch green onions sliced green and white parts

Fresh chopped parsley to garnish with

In a large dutch oven or heavy pot, heat the olive oil to medium-high heat.  Toss in sausage and cook until brown.  While sausage is browning, toss the diced chicken with a dusting of the Cajun/Creole seasoning.  When sausage is golden brown, remove from pot and add chicken.  Cook chicken until browned.  Remove from pot.  Add more olive oil if needed and the butter to the pot. Toss in onion, pepper, celery and garlic.  Cook until soft.  Return the sausage and chicken back to the pot.  Add tomato paste, thyme, Cajun/Creole seasoning, bay leaf, rice, diced tomatoes and chicken stock.  Add salt and pepper to taste. When stirring in the remaining ingredients, make sure to scrape up the brown bits on the bottom of the pan.  Bring to a boil and then reduce to a simmer.   Cook covered for about 20-25 minutes until all liquid is absorbed.  Remove from heat.  Let stand for 10 minutes.  Remove bay leave and stir in ½ the green onions.  Put into serving bowl and garnish with remaining green onions and parsley.

Laissez les bons temps rouler!