Ingredients
1 package chicken stuffing mix
2 cups cubed cooked chicken
1 cup blanched broccoli
1/2 C cream
1 can condensed broccoli cheese soup
Garlic salt to taste
Lemon Pepper to taste
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees. Prepare stuffing mix according to package directions, using 1 1/2 cups water.
In large bowl, combine chicken, broccoli, cream, spices and soup. Transfer to a greased 11x7 inch baking dish. Top with stuffing an sprinkle with cheese. Bake, covered 20 minutes. Uncover; bake 10-15 minutes or until heated through. Yield: 6 servings
Friday, March 27, 2015
Monday, March 23, 2015
Pretzel-Crusted Chicken with honey mustard
MIX:
1/4 cup all-purpose flour
1/4 tsp. sweet paprika
1/4 tsp. black pepper
WHISK:
1/4 cup each whole-grain and prepared yellow mustards
1/4 cup honey
3 Tbsp. fresh lemon juice
2 tsp. granulated garlic
CRUSH:
1 cup mini pretzel twists (about 25)
1/4 cup panko bread crumbs 1 boneless, skinless chicken breast (9–12 oz.), trimmed, halved lengthwise, and seasoned with kosher salt
2 Tbsp. vegetable oil
Lemon wedges
Preheat oven to 400°.
Mix together flour, paprika, and pepper in a shallow dish.
Whisk together whole-grain and yellow mustards, honey, lemon juice, and garlic. Reserve half the honey mustard; transfer remaining half to another shallow dish.
Crush pretzels in a resealable plastic bag with a rolling pin; combine with panko in a third shallow dish.
Dredge chicken in flour mixture, dip in honey mustard, then coat in pretzel mixture.
Heat oil in an ovenproof skillet over medium until it shimmers. Cook chicken on one side until brown and crispy, 5 minutes. Flip chicken, transfer skillet to the oven, and bake until an instant-read thermometer inserted into the thickest part of the breast registers 165°, 10–15 minutes more. Tent chicken with foil; let rest 5 minutes.
Serve chicken with reserved honey mustard and lemon wedges.
1/4 cup all-purpose flour
1/4 tsp. sweet paprika
1/4 tsp. black pepper
WHISK:
1/4 cup each whole-grain and prepared yellow mustards
1/4 cup honey
3 Tbsp. fresh lemon juice
2 tsp. granulated garlic
CRUSH:
1 cup mini pretzel twists (about 25)
1/4 cup panko bread crumbs 1 boneless, skinless chicken breast (9–12 oz.), trimmed, halved lengthwise, and seasoned with kosher salt
2 Tbsp. vegetable oil
Lemon wedges
Preheat oven to 400°.
Mix together flour, paprika, and pepper in a shallow dish.
Whisk together whole-grain and yellow mustards, honey, lemon juice, and garlic. Reserve half the honey mustard; transfer remaining half to another shallow dish.
Crush pretzels in a resealable plastic bag with a rolling pin; combine with panko in a third shallow dish.
Dredge chicken in flour mixture, dip in honey mustard, then coat in pretzel mixture.
Heat oil in an ovenproof skillet over medium until it shimmers. Cook chicken on one side until brown and crispy, 5 minutes. Flip chicken, transfer skillet to the oven, and bake until an instant-read thermometer inserted into the thickest part of the breast registers 165°, 10–15 minutes more. Tent chicken with foil; let rest 5 minutes.
Serve chicken with reserved honey mustard and lemon wedges.
Tuesday, March 3, 2015
Chocolate French Silk Pie
PREPARE:
1 baked pie crust
PLACE:
4 eggs
2/3 cup sugar
2 Tbsp. water
SPRINKLE:
8 oz. semisweet bar chocolate, very finely chopped
11/2 sticks unsalted butter, cubed and softened (12 Tbsp.) Make sure your butter doesn't melt or separate - just softened,
1/8 tsp. table salt
WHIP:
1 cup heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract
Prepare pie crust according to directions and allow for it to cool completely.
Place eggs, 2/3 cup sugar, and water in a heatproof bowl set over a saucepan of simmering water. Don’t let the bowl touch the water.
Whip egg mixture with a hand mixer on medium speed, until eggs double in volume and an instant-read thermometer registers 160°, 10–12 minutes. Remove bowl from heat and continue beating.
Sprinkle chocolate into cooked egg mixture a handful at a time, with the mixer running, until it all has been added. (The mixture will deflate and lose volume.) Once chocolate melts, continue beating until mixture is no longer warm to the touch, 7–10 minutes. Beat butter into chocolate mixture a few cubes at a time. Once butter is incorporated, the mixture will be thick; beat in the salt and set aside.
Whip cream, 2 Tbsp. sugar, and vanilla using a hand mixer on medium speed until stiff peaks form, 2 minutes.
Fold whipped cream into chocolate mixture in three additions, folding until ingredients are blended. Transfer filling to pie crust. Cover pie and refrigerate 3 to 24 hours. Let pie stand at room temperature 30 minutes before serving.
1 baked pie crust
PLACE:
4 eggs
2/3 cup sugar
2 Tbsp. water
SPRINKLE:
8 oz. semisweet bar chocolate, very finely chopped
11/2 sticks unsalted butter, cubed and softened (12 Tbsp.) Make sure your butter doesn't melt or separate - just softened,
1/8 tsp. table salt
WHIP:
1 cup heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract
Prepare pie crust according to directions and allow for it to cool completely.
Place eggs, 2/3 cup sugar, and water in a heatproof bowl set over a saucepan of simmering water. Don’t let the bowl touch the water.
Whip egg mixture with a hand mixer on medium speed, until eggs double in volume and an instant-read thermometer registers 160°, 10–12 minutes. Remove bowl from heat and continue beating.
Sprinkle chocolate into cooked egg mixture a handful at a time, with the mixer running, until it all has been added. (The mixture will deflate and lose volume.) Once chocolate melts, continue beating until mixture is no longer warm to the touch, 7–10 minutes. Beat butter into chocolate mixture a few cubes at a time. Once butter is incorporated, the mixture will be thick; beat in the salt and set aside.
Whip cream, 2 Tbsp. sugar, and vanilla using a hand mixer on medium speed until stiff peaks form, 2 minutes.
Fold whipped cream into chocolate mixture in three additions, folding until ingredients are blended. Transfer filling to pie crust. Cover pie and refrigerate 3 to 24 hours. Let pie stand at room temperature 30 minutes before serving.
Easy Stuffed Shells
Ingredients
- 18 uncooked jumbo pasta shells
- 1/2 jar (12 ounces) marinara sauce
- 18 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
- Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and cheese.
- Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 6 servings.
Chicken Penne Casserole
Ingredients
1 lb chicken breast cut into one inch pieces
1/2 C chopped onion
1 C chopped peppers
1 tsp basil
1 tsp oregano
1 tsp parsley flakes
1/2 tsp salt
1 T canola oil
3 garlic cloves minced
1 1/2 cups uncooked penne pasta
1 14.5 oz can diced tomatoes, undrained
3 T tomato past
3/4 C chicken broth
2 cups mozzarella cheese
1/2 cup grated Romano cheese
Directions
In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.
1 lb chicken breast cut into one inch pieces
1/2 C chopped onion
1 C chopped peppers
1 tsp basil
1 tsp oregano
1 tsp parsley flakes
1/2 tsp salt
1 T canola oil
3 garlic cloves minced
1 1/2 cups uncooked penne pasta
1 14.5 oz can diced tomatoes, undrained
3 T tomato past
3/4 C chicken broth
2 cups mozzarella cheese
1/2 cup grated Romano cheese
Directions
Monday, March 2, 2015
Texas Sheet Cake Cookies
Author: OMGChocolateDesserts.com
Recipe type: Dessert
Prep time: 30 mins Cook time: 8 mins Total time: 38 mins
Serves: 24
Soft and fudgey cookie version of classic Texas Sheet Cake.
Ingredients
For the Cookies:
½ cup unsalted butter (softened at room temperature)
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon salt
1⅓ cup flour
½ cup semi-sweet chocolate chips (or 3.01 oz semi sweet baking chocolate) -melted
For the Icing:
½ cup unsalted butter
2 Tablespoon cocoa powder
3 Tablespoon milk
1 teaspoon vanilla
2½ cups powdered sugar
Instructions
Cookies
- Preheat oven to 350°F
- Line baking sheet with parchment paper and set aside.
- Beat butter and sugar until light and fluffy.
- Add in egg and vanilla and mix until well combined, mix in salt and baking powder.
- Gradually add in flour while mixing on low speed (dough should be thick)
- Mix in melted chocolate.
- Drop about Tablespoon size mound of a dough onto baking sheet.
- Bake about 8 minutes ( do not overbake them, the cookies should just appear set, but to stay soft on the inside).
- Transfer to a wire rack to cool.
Icing
Combine butter, cocoa powder, milk and vanilla in a medium sauce pan over medium heat, whisk until melted and combine, take from the heat and whisk in powdered sugar, pour over the cookies and cool completely.
*We (Bug and Jill) used 1 heaping TBSP of icing/cookie and had quite a bit left over.
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