Sunday, October 13, 2019

Dream Home Cooking Girl: Chicken Tetrazzini, Roasted Broccoli, Orange-glaze...

Dream Home Cooking Girl: Chicken Tetrazzini, Roasted Broccoli, Orange-glaze...: Chicken Tetrazzini Roasted Broccoli Orange-Glazed Carrots Butterfinger Cake Chicken Tetrazzini 1 stick real butter ½ cup al...

Chicken Tetrazzini, Roasted Broccoli, Orange-glazed Carrots and Butterfinger Cake..yum!

Chicken Tetrazzini
Roasted Broccoli
Orange-Glazed Carrots
Butterfinger Cake

Chicken Tetrazzini
1 stick real butter
½ cup all-purpose flour
2 cups heavy whipping cream
1 (14 oz) can chicken broth
1/3 cup dry white wine, such as Chardonnay
1 teaspoon each of garlic powder, onion powder, salt, black pepper and white pepper (You can certainly add more to taste)
3 cups cooked chicken breasts, chopped
8 ounces linguini or thin pasta, cooked and drained
½ cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
½ cup bread crumbs (I use the Italian style)
¼ teaspoon salt
Preheat the oven to 325 degrees.   Melt ½ cup butter in a large pot over medium-high heat.  Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, 1 teaspoon salt, black and white pepper, garlic and onion powder and bring to a boil.  Cook for 7 minutes or until thick and bubbly, whisking constantly.  Remove from heat and stir in chicken, pasta and cheese.  Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons butter in a skillet.  Add the breadcrumbs to the butter and stir together until the breadcrumbs start to brown.  Remove from heat, stir in salt and sprinkle breadcrumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.


Roasted Broccoli
1 (12 oz.) bag broccoli
4 Tablespoons olive oil
1 ½ Tablespoon each of salt, pepper, garlic powder and onion powder
Preheat oven to 400 degrees.   In a large bowl, toss broccoli, olive oil and seasonings together.  Pour out onto a greased cookie sheet in a single layer and bake 20 minutes.  This truly gives new meaning to the taste of broccoli!

Orange-glazed Carrots
1 (1 lb.) bag carrots (I use the pre-washed that you find on the salad aisle)
2 tablespoons butter
2 tablespoons sugar
½ (12 oz.) jar orange marmalade
2 cups orange juice
Place carrots in a small pot, pour orange juice over carrots and bring to a boil; reduce heat and simmer for 30 minutes or until carrots are tender.   Drain orange juice out and add butter, sugar and orange marmalade.  Stir well, cover and simmer on very low for 10 minutes.

BUTTERFINGER CAKE
1 yellow cake mix
1 can sweetened condensed milk
1 (16-ounce) container caramel sauce, divided
5 Butterfingers, chopped
1 (1-ounce) container Cool Whip
Bake the cake according directions in a 9x13x2 dish.  Let it cool about 15 minutes.  Combine condensed milk and all but ½ cup caramel sauce.  Poke holes in the cake with the handle of a wooden spoon and spread condensed milk mixture over top of the cake.  Sprinkle ½ of the crushed Butterfinger bars.  Spread Cool Whip over that and sprinkle the remaining candy and drizzle with the rest of the caramel sauce.






Sunday, September 15, 2019

Here are the recipes from this morning's show :)

DHC19
SMOTHERED CHICKEN STEW
MAYONNAISE ROLLS
OLD-TIMEY CHOCOLATE PIES


SMOTHERED CHICKEN STEW
12 boneless, skinless chicken thighs
1 tablespoon olive oil
2 tablespoons butter
1 to 2 cups all-purpose flour seasoned generously with salt and pepper
1 onion, chopped
1 cup mushrooms, whole or sliced, optional
16-ounces chicken broth
1 cup water
1 tablespoon chicken granules
1 teaspoon each of garlic powder, onion powder, salt, pepper, and Creole seasoning
Hot, cooked rice
In a large Dutch oven with a lid, melt the oil and butter together over medium high heat.  Dust the chicken pieces lightly with flour and shake off the excess flour.  I just put the flour in a large, deep bowl to do this.  Brown the chicken on each side for about 3-4 minutes on medium heat.  I do this in 2 batches, and be careful not to get the heat too high.  After browning chicken, place on a large plate and set aside.  Now,  add the onion and mushroom to the drippings in the pot (you may want to add a dash of water to it).  After sautéing the onions and mushrooms for about 5 minutes, add the chicken broth and 1 cup of water.  Add the seasonings and stir well.  (You may want to taste and add more seasonings to your liking).  Now add back all the chicken, making sure all chicken is mostly covered with the broth and water mixture.  Cook covered on very low heat for 1-½ hours.  1 hour is fine, but the longer it simmers, the more tender the chicken will be.  I like to add about 1 teaspoon of cornstarch to ½ cup of water and stir it in at the very end to thicken it even more.  Serve over hot rice with green peas and rolls or cornbread.  It is so good! J

MAYONNAISE ROLLS
2 cups self-rising flour
2 tablespoons mayo
1 large egg
1 cup whole milk
Mix all ingredients well and pour into greased muffin pan.  Bake at 350 for 20 minutes or until golden brown.  Makes 12 rolls.


OLD-TIMEY FUDGE PIES
4 squares  semi-sweet chocolate
2 sticks real butter
2 cups sugar
4 eggs, beaten
2- 9-inch unbaked pie shell (You can find these in the freezer section)
Preheat oven to 375.  Melt butter and chocolate in a saucepan over low heat.  Remove the pan from the heat and add the sugar.  Beat the eggs in a small bowl then add a spoonful of the chocolate to the eggs, stirring rapidly.  Now add eggs with the small of amount of chocolate mixture to the rest of the chocolate mixture.  (This will keep you from having scrambled eggs in your pie!)  Pour filling into pie shells and bake for 25 minutes or until set.  Don’t bake any longer than 30 minutes.  Wait until they have cooled completely before slicing.  Serve with ice cream or whipped topping.





Sunday, September 8, 2019

Farmer's Frittata, Maple Bacon Brittle, Autumn Apple Salad & Pressed Coffee..yum! :)

FARMER’S FRITTATA
MAPLE BACON BRITTLE
AUTUMN APPLE SALAD
PRESSED COFFEE

FARMER’S FRITTATA
(You will need a non-stick ovenproof skillet)

2 tablespoons olive oil
2 tablespoons butter
½ cup onion, chopped
½ cup each of red and green bell pepper, chopped
½ cup shredded Swiss cheese
¾ cup shredded sharp cheddar cheese
12 eggs
1 cup half and half or whipping cream
2 tablespoons sour cream

Heat the oil and butter in a nonstick, ovenproof skillet over medium heat and sauté the onions and peppers until softened and browned—about 7 to 8 minutes.  Meanwhile, whisk eggs well with sour cream and half and half or cream.  Turn the heat on low and place the cheeses on top of the veggies.  Gently pour the egg mixture over the cheeses and peppers and stir gently on low heat.  Very carefully transfer the egg mixture to 350 oven and bake for 25-30 minutes or until the center is set.  Let it sit for 10 minutes before cutting.





MAPLE BACON BRITTLE

1 tube of a crescent roll sheet
¼ pure maple syrup, divided
¾ cup dark brown sugar, packed
1/3 cup chopped pecans, optional
8 slices bacon, chopped into bite-sized pieces

Cook bacon in a skillet until mostly cooked but not too crunchy.  Remove the bacon from the skillet with a slotted spoon and place on a paper-towel lined plate.  Place parchment paper on a cookie sheet and spray with cooking spray.  Roll the dough out evenly over the parchment paper.  Spread half the maple syrup on top of the dough with a pastry brush.   Next, evenly sprinkle the brown sugar over the dough.  Top even with the cooked, chopped bacon and chopped pecans.  Drizzle with the rest of the maple syrup.  Bake at 375 for 20 to 25 minutes.  Warning:  This stuff is addictive! J

AUTUMN APPLE SALAD

2 tart green apples
2 sweet red apples
¼ cup slivered almonds
¼ cup dried cherries
1 (8-ounce) container vanilla yogurt

Chop the apples into bite-size pieces and mix well with the remaining ingredients.  Cover and refrigerate for at least 1 hour.



PRESSED COFFEE

7 tablespoons of good-quality ground coffee
Boiling water
1 Four-cup coffee press

Place 7 tablespoons of ground coffee into the coffee press.  Sprinkle with a dash of salt.  Slowly pour the boiling water over the coffee to the fill line of the coffee press.  Gently stir with a wooden spoon.  Place the lid on the coffee press and let it sit for 4 minutes.  After 4 minutes, slowly press it down and serve.




Friday, August 30, 2019

Swiss Chicken, Roasted Brussels Sprouts, Savory Baked Rice & Potato Chip Cookies..Yum! :)

SWISS CHICKEN
ROASTED BRUSSELS SPROUTS
SAVORY BAKED RICE
POTATO CHIP COOKIES

SWISS CHICKEN

4 boneless, skinless chicken breasts
2 eggs
¼ cup milk
1 sleeve Ritz crackers, finely crushed
2 tablespoons butter
2 tablespoons olive oil
4 thin slices of Black Forest ham from the deli
4 thin slices Swiss cheese
Salt, pepper, garlic powder and onion powder

With a meat mallet, flatten the chicken to around ¼-inch thickness. 

Combine eggs and milk with 1 teaspoon each of salt and pepper in a shallow dish.   Place the crushed crackers in another shallow dish.  Season both sides of the chicken with salt, pepper, garlic powder and onion powder.  Dip each chicken breasts on both sides in the egg mixture first then the cracker crumbs.   Heat the butter and oil in a large ovenproof skillet over medium heat.  (A black skillet works best).   Place the chicken breasts into the hot skillet and cook for 3 to 4 minutes on one side or until lightly browned.  Flip the chicken and cook for another 3 minutes.  Place a slice of ham over each chicken breast then follow with a piece of Swiss cheese.  Place the skillet in a 350 oven and bake for 8 to 10 minutes. 

ROASTED BRUSSELS SPROUTS

1 LB. fresh Brussels sprouts, rinsed and cut in half
Salt and pepper to taste
Olive oil
Balsamic glaze, optional

Place the Brussels sprouts on a parchment-lined baking sheet.  Drizzle lightly with olive oil and salt and pepper.  Bake for 15 to 20 minutes at 400.   Remove from the oven and drizzle with balsamic glaze, if desired.

SAVORY BAKED RICE

6 tablespoons butter
1 cup fresh, sliced mushrooms
1 cup chopped onion
1 cup uncooked rice
1 can cream of mushroom soup
1 can beef consommé’

Melt the butter in an ovenproof skillet and sauté onions and mushrooms until tender.  Stir in the rice and sauté for about 2 minutes.  Stir in the cream of mushroom soup and consommé.  Place a lid on the skillet and bake in a 350 oven for 1 hour.  If you don’t have an ovenproof skillet and lid, you can pour the rice mixture into a baking dish and cover tightly with foil. 



POTATO CHIP COOKIES

1 cup brown sugar
2 cup sugar
2 sticks real butter
2 eggs
2 ½ cups flour
1 teaspoon baking soda
1 cup butterscotch chips
2 cups crushed potato chips

Cream sugars and butter together with a mixer.  Add the eggs, flour, and baking soda and mix well.  Stir in the butterscotch chips and potato chips.  Place a tablespoon of dough evenly onto a cookie sheet.  Bake at 350 for 9 to 11 minutes.  Makes about 2 ½ dozen cookies.