Chicken Breast Supreme

Ingredients:
4 chicken breasts
4-8 strips of bacon
16 oz sour cream
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 jar of dried beef (this is found near tuna or spam)

Wrap the chicken in bacon and put in pan

Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)

Pour mixture over chicken and bake at 350 for 1 1/2 hours

I always serve with white rice and pour the extra sauce on top. If we had company - we would add vegetables or a salad and rolls - but since it's just us - we just had this. TASTY!

Grilled Pork Tenderloin

This is one of our favorite meals. It's easy and SO good!!!!!

Marinade: 
1/2 cup soy sauce 
2 oranges, juices 
1 lime, juiced 
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard 
1 teaspoon ground ginger 
1 clove garlic, crushed 
1 tablespoon chopped scallions1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.Preheat an outdoor grill or preheat oven to 350 degrees F.
Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
The meat always stays so tender! This is my favorite recipe to use for pork tenderloin.

Poppyseed Chicken

If you are from the south, or have ever had a baby, or had a family member die, or have gone to a church potluck -you have probably had or made poppy seed chicken. But in case you haven't - I thought I would share the recipe. There are lots of versions - but this is the one I use:

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.

Swiss Stuffing Chicken

SWISS STUFFING CHICKEN

4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tbls garlic salt
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Turkey Piccata

Ingredients:
1 lb boneless turkey cutlets
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
3 tbsp butter, divided
2 tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 tbsp drained capers
6 lemon slices, halved
1 tbsp chopped fresh flat leaf parsley

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in flour mixture. Melt 1 tbsp butter and 1 tbsp olvie oil in a large non stick skillet over medium-high heat. Add half of the turkey and cook 3-4 minutes on each side until golden brown. Remove turkey from skillet and place on a wire rack in a jelly roll pan in a 200 degree oven to keep warm. Repeat with remaining turkey, butter and olive oil.
(NOTE - I didn't remove the turkey - I kept it in and just made the sauce with the turkey in the pan and it turned out great.)
Stir wine and next 3 ingredients into skillet and cook over medium high heat for 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining butter.
Place turkey on a serving platter and pour sauce over it. Sprinkle evenly with parsley.

Chicken Enchilada Ring

Chicken Enchilada Ring

Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Chicken Chow Mein

When I was in college - I would spend a lot of weekends with my grandparents and every time my mam-ma would make me chicken chow mein and her famous chocolate pie. I haven't had that in probably 15 years and all the sudden it's all I can think about. I have been craving it for weeks. My mam-ma passed away several years ago and neither my mom or I could find the recipe but we think this is pretty close.

2 or 3 chicken breasts
1 carrot
1 celery stalk
1 diced red pepper
1 4 oz can of sliced mushrooms (or fresh mushrooms)
1 can water chesnuts
1 can baby corn (I used half the can)
1 can bamboo shoots
Sesame Seed Oil
Soy Sauce
Chow mein noodles or white rice

Boil the chicken breasts. Save the chicken broth. In a large pan - put a tbsp or two of sesame seed oil over medium heat and saute all the vegetables for 10 minutes or so. Cut the chicken into small pieces and add in. Add 2 cups of chicken broth and soy sauce to taste (I added quite a bit). Leave on medium heat and cook another 10 minutes or so. Serve over chow mein noodles. (or white rice if you prefer).

Taco Soup

This is my all time favorite soup. It is so good and Scott loves it (and he's not a soup person).  And my girls LOVE it.  I make it a lot in the winter. 

Ingredients:
2 lbs ground beef
1 onion, chopped
1 14.5 oz can whole kernel corn
2 16 oz cans of ranch style beans (I only used one can because I'm not a bean lover & it was fine)
* Maybe not everywhere but I know here - you find cans at the grocery store of ranch style beans. If you don't have those - substitute pinto or black or whatever you like. 
3 cans of diced tomatos (maybe substitute 1 can rotel if you like spicy) (I got the garlic/onion kind and I think it gave it great flavor)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix

Brown and drain meat. Saute onions for a few minutes.  Combine all ingredients in a large pot.  Add chili powder, salt and pepper to taste. Simmer 1-2 hours. I topped it with shredded cheese!

Beef Enchiladas

This is something my dad used to make for us every once in a while. He used corn tortillas and I think fried them in oil (maybe?) but I'm going the easy route and just doing flour. (I was making two pans so I have more ingredients up here than you need!)

Beef Enchiladas

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Brown the meat and saute the onions in with it. Season with salt to taste.  Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and heat on low in a sauce pan and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with Spanish rice and/or Guacamole and salsa and chips. 

THESE ARE THE BEST!!!!!

Shrimp Enchilada Soup

{Original Source: Southern Living Annual Recipes 20th Anniversary}

I love shrimp and this sounded pretty good.

AND it did NOT disappoint.

This was SOOOOO good. And the great thing is - it probably took 30 minutes from start to finish.  A lot of soups need to simmer for a few hours. This you can make on the fly quickly.

Ingredients:
5 cups chicken broth
3 cups tortilla chips
1 lb medium fresh shrimp (peeled and tails removed)
2 4.5 oz cans green chiles, undrained
1 10 oz can diced tomatos, undrained
2 tbls butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
Shredded cheddar and mozerella cheese

Bring chicken broth to a boil in a large dutch oven.
Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chiles and tomatos.

Melt butter in a skillet over medium high heat.  Add shrimp, onion and garlic.  Cook, stirring constantly, 4-5 minutes until shrimp is pink.

Stir shrimp mixture into broth mixture.  Cook over medium heat until thoroughly heated (do not boil).

Stir in sour cream and cilantro.  Serve immediately.  Top with cheese and I also added avocado.

Spanish Okra

{Source: Southern Living Homestyle Cookbook}

I love okra so I wanted to try this out.  It was an easy one pot meal to make for dinner.  I wouldn't say this is my favorite meal of all times or that I would make it for company - but it was good and my girls actually ate it. So that's a win!

Ingredients:

1 lb ground chuck
1 cup chopped onion
2 cups sliced okra
1 cup chopped tomato
1 cup tomato juice (I used tomato sauce instead)
2 tsp worcestershire sauce
1/2 tsp salt
Hot cooked rice

Brown meat and onion in a large skillet.  Drain. Add okra. Cook 5 minutes constantly stirring.

Add tomato and next 3 ingredients. Bring to a boil.  Cover, reduce heat, and simmer 15 minutes or until okra is tender.  Serve over rice.

Honey Grilled Tenderloin (Crockpot Recipe!)

{Original source: Southern Living Homestyle Cooking}

We love a good pork tenderloin around here. I will try cooking one any way I can! 

This recipe is actually made for grilling but I decided to try it in the crockpot and it turned out so tender and so flavorful!!! 

This is a MUST TRY!

Ingredients:

2 pork tenderloins

1/4 cup soy sauce (I used more like 1/2 cup)

5 garlic gloves, minced

1/2 tsp ground ginger

2 tbls brown sugar

3 tbls honey

2 tsp dark sesame oil

Combine the pork and the first 3  ingredients in a slow cooker.  Combine the brown sugar, honey and sesame oil and coat the pork and cook on low for 8 hours. 

Take any sauce left in crock pot and ladle over meat before serving. 

Crunchy Pecan Chicken

{Source: Southern Living Homestyle Cooking, Page 231.  Comes originally from "Come On In" The Junior League of Jackson, MS"}

I will be honest.

This was kind of "meh" for me. 

My girls love chicken strips and nuggets so I thought they MIGHT like this.  I just wasn't a fan of the nutty flavor.  I ended up scraping off the crust and dipping it in ketchup - for me and the girls. 

But who knows? You might like it? It was easy to make.

Ingredients:

1 cup biscuit mix

1/2 cup finally chopped pecans

1 tsp paprika

1/2 tsp salt

1/2 teaspoon creole seasoning

4 skinned and boned chicken breasts (I made tenderloins instead)

1/2 cup buttermilk

1/2 cup unsalted butter, melted

Combine first 5 ingredients in a bowl.  Dip chicken in buttermilk and then dredge in pecan mixture.  Place chicken in an ungreased pan.  Drizzle butter over chicken.  Bake at 350 for 50 minutes or until chicken is done (I only cooked the tenderloins about 35 minutes).  

Chicken and Polenta Casserole

This sounded so good. I love a good polenta.  But I have to be honest ........it was kind of a 5 on a scale of 10 for me.  It depends on your taste.  It's a great choice if you are looking for something different from the usual.  My girls wouldn't eat it. I picked out the chicken for them.  They won't eat much though.  If nothing else - I may use the first part of this recipe to make simple polenta again.

If you try this - I'd love to know what you think.

Ingredients:

1 32 oz container chicken broth
2 tbls butter
1/2 tsp freshly ground black pepper
1 cup yellow cornmeal
3/4 cup shredded parmesan cheese
1 12 oz jar marinated quartered artichoke hearts, drained and coarsely chopped
1 12 oz jar roasted red peppers, drained and chopped
4 cups shredded cooked chicken
1 16 oz jar roasted garlic Alfredo sauce
1/3 cup chopped fresh basil
1 1/2 cups shredded Italian cheese blend

Bring first 3 ingredients to a boil in a large saucepan; gradually whisk in cornmeal.  Cook 4 minutes or until thickened and bubbly, stirring constantly.  Remove from heat, stir in parmesan cheese.  Spoon polenta into a baking dish.  Cool 10 minutes.

Sprinkle artichoke hearts, peppers and chicken evenly over polenta.  Pour alfredo sauce over chicken.  Sprinkle with basil; top with Italian cheese blend.  Cover and chill until ready to bake.

Before baking, place pan on center of a baking sheet.  Bake, uncovered at 350 degrees for 25 minutes or until casserole is thoroughly heated.

{Source: Christmas with Southern Living 2005, Page 167}

Chicken and Wild Rice Casserole

This picture may not look like much but I made this tonight and it was one of the BEST things I have made in FOREVER!!! It was SOOOOOOO good! I would really reccommend it. And it makes enough for two casseroles so we ate one and I am freezing one which is REALLY great!

Ingredients:

2 (6.2 oz) pkgs fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese
2 cans cream of mushroom soup
1 16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups soft breadcrumbs (homemade)
1 2.25 oz pkg sliced almonds, toasted  (I left these out)

Prepare rice mixes according to the package.

Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onion.  Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese and next 5 ingredients in a very large bowl.

Spoon mixture into a lightly greased baking dish.  (or divide between two casserole dishes).  Top with bread crumbs.  Bake uncovered at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese and almonds and bake 5 more minutes.

{Source: Christmas with Southern Living 2005.  Recipe by Leslie Flemister}

Jerk Steak Tacos

This sounded pretty good so I tried it tonight. I couldn't grill the steak because it was FREEZING and snowing and I decided just to cook it inside instead. I'm sure it would have been better grilled.  These had a great flavor. I don't know if I would make it a lot but it was a good and fairly healthy meal!

Ingredients:
4 green onions, chopped
1 garlic clove
1 jalepeno pepper, seeded
1 tbls ground allspice
1 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground red pepper
2 tbls lime juice
1 to 1.5 lbs flank steak
1 bunch green onions
4 large tomatos
vegetable cooking spray
1/4 tsp salt
8 flour tortillas

Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides.  Spread seasoning mixture evenly over steak.  Cover and chill 8 hours.

Grill steak, covered with grill lid, over medium high heat 6-7 minutes on each side or to desired degree of doneness.  Let stand 10 min.  Cute into thin slices.

Coat 1 bunch green onions and tomatoes evenly with cooking spray, sprinkle with salt.

Grill, covered, over medium heat 10-15 minutes, turning occasionally.  Coarsely chop vegetables.  Serve with steak in warm tortillas.

{Source: Southern Living Homestyle Cooking, Page 67.  Judy Carter, Winchester, TN}

Creamy Artichoke and Mushroom Penne

This recipe had four things that I love:  Mushrooms, artichokes, capers and parmesan cheese.  So I knew it was for me.  This is a great dish if you are a vegetarian.  I made this just for me because I knew two picky toddlers wouldn't like it and Scott is on a "no pasta" diet.  And I LOVED it.  It has a really great flavor - I would want to call it "rustica".  (Is that a word?)

Ingredients:

12 oz penne pasta, uncooked
1/2 small onion, minced
1 garlic clove, crushed
3 tablespoons butter, melted
1 (8 oz) pkg sliced mushrooms
1 (15 oz) can artichoke hearts, drained and chopped
1 cup whipping cream
2 tablespoons capers, drained
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Pasta according to the package and drain.

While Pasta is cooking, cook onion and garlic in butter in a medium skillet over medium-high heat, stirring constantly, until tender.  Add mushrooms and cook 5 minutes.  Add artichokes and cook 2 minutes or until thoroughly heated.  Remove from skillet and set aside.

Add whipping cream to skillet and bring to a boil.  Cook while stirring constantly until it is reduced by half.  Add artichoke mixture and the capers, salt and pepper stirring well.  Toss with pasta. Sprinkle with cheese and parsley.

{Source: Southern Living Homestyle Recipes Cookbook Pg 337.  Credit to "Stop and Smell the Rosemary: Recipes and Traditions to Remember" The Junior League of Houston, TX}

Chicken Salad

I love a good chicken salad but I rarely make it at home. 

My BFF Laurie gags at the thought of Chicken Salad.  It's her main food she can't eat.  I think we all have those.  Mine is scrambled eggs. 

I am very picky with my chicken salads.  There are very few that I actually end up liking but this one was the perfect blend of savory and sweet.  My grocery store was completely out of green grapes so I only used red grapes but that didn't seem to matter.  My girls wouldn't touch it but they are the pickiest eaters alive.  I will make this again for sure. 

Ingredients:

3 cups chopped cooked chicken

1 cup thinly sliced celery

2 tablespoons lemon juice

1 tablespoon minced onion

1/2 cup mayo

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup green grapes , halved

1/2 cup red grapes, halved

1 pkg (2 oz) sliced almonds (toasted)

Combine first 4 ingredients.  Cover and chill at least 1 hour.

Combine mayo, salt and pepper.  Add mayo mixture, grapes and almonds to chilled chicken mixture; toss gently.  

I put mine on croissants and served with fruit. 

{Source: Southern Living Homestyle Cooking Cookbook. Page 289}