Poppy Seed Chicken

• 4 skinless, boneless chicken breast halves
• 1 stick unsalted butter, melted
• 1 sleeve buttery round crackers (such as Ritz, crushed)
• 1 ½ tsp poppy seeds, ½ tsp for filling and 1 tsp for topping
• 1 (8 oz.) container sour cream
• 1 (10.75 oz.) can condensed cream of chicken soup
• 2 c. shredded Cheddar cheese

1.     Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.

2.     Preheat oven to 350° F.  Combine the butter, crackers, and 1 tsp poppy seeds in a saucepan and lightly toast; set aside.

3.     Blend the sour cream, cream of chicken soup, and ½ tsp poppy seeds in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.

4.     Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Chicken Pot Pie - rough draft

Crust:

• 2 c. all purpose flour, before sifting
• 1 tsp salt (use sugar if making a pie)
• 1/2 stick unsalted butter, chilled but not too cold
• 1/3 c. Crisco shortening

Sift flour once.  You now have MORE than 2 cups.  Add 1/2 tsp salt to 1 cup sifted flour and re-sift.  Add the other 1/2 tsp salt to a second cup of sifted flour and re-sift.  Push the leftover unsalted flour aside to use to flour your work surface later. 

Mix in butter and Crisco to the 2 cups salted, sifted flour until you have pea sized grains.  A pastry cutter will help.

• 5 Tbsp warm water

Mix in warm water to form dough.  Add more water if too dry.

Roll into log and cut in half.  Use one half for bottom of pie and other half for the top.  Put bottom crust in a deep dish pie plate and set aside.

Filling:

• 2 leg quarters of chicken, with skin
• 8 c. water
• salt & pepper to taste
• 2 tsp ground cumin
• 2 tsp ground sage
• 2 tsp ground turmeric
• 3 tsp garlic powder
• pinch of ground cloves
• 1 large yellow onion
• 1/2 lb baby carrots, sliced
• 3 med russet potatoes, cubed
• other veggies: peas, corn, or green beans to your liking

Boil chicken in water with salt, pepper, ground cumin, ground sage, ground turmeric, and garlic powder.

When chicken is done, remove it and discard skin, bones, and gristle.  Divide broth into 2 portions.  Add shredded chicken meat, carrots, potatoes, onions and other veggies to first pan of broth and simmer.  In second pan, use other half of broth to make a thick gravy.  When veggies in first pan are tender, add the thick gravy until it dissolves into the first pan.

When ready, add filling to bottom pie crust.  Place top crust over pot pie and bake in oven at 350 until golden brown.  Serve hot.

Condensed "Cream of Anything" Soup

Condensed "Cream of Anything" Soup

Prep Time:  5 mins
Cook Time:  5 mins
Total Time:  10 mins

Homemade replacement for any Condensed Cream of Soup recipes. Makes the equivalent of one (10.75 oz) can.

Servings: 1 can
Calories: 367 kcal

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
⅛ black pepper
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp dried parsley

In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.

Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.

Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

Condensed Cream of Mushroom Soup

Stir in one (4 oz) can of mushroom pieces to the finished recipe.

Condensed Cream of Chicken Soup

Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.

Condensed Cream of Celery Soup

Stir in 1/2 cup sautéd, chopped celery to the finished recipe.

Chicken Bacon Ranch Alfredo Pasta

1/2 lb. bacon, cooked and chopped
1 lb. boneless, skinless chicken breasts, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
8 oz. pasta (I used Shells)
1 cup Mozzarella cheese, shredded
1/2 cup Cheddar cheese, shredded
Salt/Pepper to taste
1 jar Alfredo sauce (14.5 oz)

Preheat oven to 375 and grease a 9 x 9 baking dish.

Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.

Drain fat and place bacon on a paper towel to absorb the grease.

In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix.  Shake around in bag until chicken is evenly coated.

Add chicken to skillet and cook until no longer pink. Set aside.

In a pot of boiling water, cook pasta until al dente.  Drain water and add pasta to greased baking dish.

Add cooked chicken and Alfredo sauce to the pasta.  Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo and place pan in oven.

Bake until bubbly and cheese is melted, about 15 minutes.  Remove from oven and serve!!

Beef, Tomato, and Macaroni Soup

• 1 lb lean ground beef (or ground venison)
• 1 tsp onion powder
• 2 tsp minced garlic
• 4 c. beef broth
• 1 - 28 oz. can Diced Tomatoes
• ¼ c. ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 2 tsp Italian seasoning
• 1 c. dry macaroni
• Parmesan Cheese (if desired)

Instructions:

1. In a large stock pot, add ground beef, garlic and onion powder.  Cook until beef is no longer pink. Drain the grease.
2. Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
3. Add the dry macaroni and let cook for 15 minutes. Top with cheese, if desired, and enjoy!

*Broccoli Casserole

Broccoli Casserole

Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot. 

Cook Béchamel Sauce as follows:

·       6 Tbsp Unsalted Butter

·       4 Tbsp Flour

·       1 ½ c. Milk

·       salt & pepper, to taste

Melt butter and add flour.  Cook roux a little and begin adding milk until fully incorporated.  Mix together and cook until slightly thick.

·        4 (12 oz.) Packages frozen chopped broccoli

·        1 can cream of mushroom soup

·        1 jar (4 oz) sliced mushrooms

·        6 tsp minced garlic, from jar

·        16 oz Velveeta

·        8 oz sharp cheddar, grated for topping

·        2 sleeves Ritz crackers, crushed for topping

·        4 oz unsalted butter, for topping

·        Paprika, for topping

Add sliced mushrooms, garlic, and cream of mushroom soup.  Stir well.  Lower heat and slowly add chunks of Velveeta.  Stir almost constantly keeping heat low until cheese is fully melted.  Pour sauce of broccoli and stir gently until combined.

In a small sauce pan, melt butter.  Stir in crushed crackers over medium to medium-high heat to lightly toast.  Stir in a dash of paprika.  Sprinkle grated cheddar over the casserole.  Sprinkle toasted crackers on top of casserole.  Sprinkle a little more paprika on top.  Place in 350 degree oven until hot, bubbly and brown on top.

*May also put in a Crockpot and heat on low for 2 hours.

Alfredo - Olive Garden Copycat

Olive Garden Alfredo

1 pkg Pasta (penne or fettuccine)

1 stick of butter

1 clove of minced garlic

1 pint of heavy cream

1 cup of fresh Parmesan cheese

2 tbsp cream cheese

1/4 tsp salt

1/2 tsp white pepper

Cook the Pasta al dente.

While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for two minutes stirring constantly, then add in heavy cream and cream cheese, stirring constantly. Heat until the mixture begins to bubble along the sides, but do not boil.

Add in Parmesan Cheese, and sprinkle liberally with salt and pepper. Continue stirring until the sauce is fully incorporated, but do not boil it as that will cause the cream to curdle.

Serve over hot (drained & rinsed) pasta of your choice and add a lovely side salad to complete the meal.