CHEF DELICIOUS FOOD

Etiquetas: ALL, BREAD, MEAT

BEEF AND BISCUIT PIE

2 tbs butter or margarine
1 large onion, chopped
1 clove garlic, minced
2 cups fresh sliced mushrooms
1/4 tsp dried rosemary leaves, crushed
1/8 tsp pepper
One 14-3/4 oz can beef gravy
2-1/2 cups cubed cooked beef
1/4 cup water
1 cup pkg biscuit mix
1/3 cup milk
1/4 cup finely shredded carrot
1 tbs chopped fresh parsley

Preheat oven to 350F. In 10 inch skillet over medium heat, in hot butter, cook onion and garlic 2 minutes. Stir in mushrooms, rosemary and pepper, cook until vegetables are tender.

Stir in gravy, beef and water. Heat to boiling. Pour into 2 quart casserole. Meanwhile, in small bowl, stir together biscuit mix, milk, carrot and parsley. Drop by heaping tablespoon full around edge of casserole. Bake at 15 minutes or until dumplings are done.

Makes 4 servings.

Etiquetas: ALL, BACON, CHICKEN, SALAD

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Ingredients

* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil

Directions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.

Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Etiquetas: ALL, CHEESE, CHICKEN, CREAM

CREAM CHEESE CHICKEN

Ingredients

* 1 teaspoon butter
* 8 ounces fresh mushrooms, sliced
* 6 ounces cream cheese, softened
* 6 skinless, boneless chicken breast halves
* 1 cup brown sugar
* 1/2 cup Dijon mustard
* 1/2 cup chopped walnuts

Directions

Preheat oven to 450 degrees F (230 degrees C). Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Etiquetas: ALL, BREAD, CHEESE, SANDWICH, TURKEY

MINI HOT BROWNS

The Mini Hot Browns are a smaller version of the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce

Ingredients

* 1 teaspoon chicken bouillon granules
* 1/4 cup boiling water
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3/4 cup half-and-half cream
* 1 cup (4 ounces) shredded Swiss cheese
* 18 slices snack rye bread
* 6 ounces sliced deli turkey
* 1 small onion, thinly sliced and separated into rings
* 5 bacon strips, cooked and crumbled
* 2 tablespoons minced fresh parsley

Directions

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

Etiquetas: ALL, MEAT, SOUP, VEGETABLE

CAJUN BRUNSWICK STEW

Ingredients

3 ounces salt jowl, finely diced
12 ounces salt pork, finely diced
1 pound to 1-1/2 pounds smoked sausage, cut in 1/2 inch to 3/4 inch slices
2 heaping cups onions, coarsely chopped
3 or 4 cloves garlic, minced
1-1/2 cups carrots, sliced to 1/2 inch lengths
1-1/2 cups celery, sliced to 1/2 inch lengths
2 heaping cups peeled sweet potatoes, coarsely diced
1 can 1-3/4 cups chicken broth
1 can (2 cups) tomatoes with juice, coarsely chopped or 2 cups fresh tomatoes, chopped
1/3 cup pearl barley
1 beef bouillon and 1 onion bouillon cube, dissolved in 1 cup hot water
1 cup hot water with 1 teaspoon Tabasco brand hot pepper sauce
1 teaspoon Tabasco brand jalapeno sauce
3 tablespoons Worcestershire sauce
1-1/2 tablespoons vinegar
3 tablespoons maple syrup or brown sugar or molasses
3 tablespoons barbecue sauce or catsup mixed into it
1 cup zucchini, sliced
One 16-ounce package frozen Lima beans
3/4 cup red and/or green sweet peppers, coarsely chopped
1-1/2 cups okra, sliced to 1/2 lengths, or 10 ounces frozen slices
1 cup hot water
1 can whole kernel corn, or 1-1/2 cups fresh, or 10 ounces frozen corn

Directions

In a large heavy bottomed pot, cook the salt meats slowly, until partially rendered of fat. Drain what will pour off easily. Add the sausage, cook and stir 3 or 4 minutes. Add the onion and garlic, cook until the onions turn clear. Turn heat up to medium and add carrots, celery, and sweet potatoes. Stir and cook 3 or 4 minutes. Add broth, tomatoes, barley and bouillon cubes dissolved in 1 cup hot water. Mix Tabasco sauce, Worcestershire sauce, vinegar, maple syrup and barbecue sauce in another cup of hot water. Add to pot. Cook medium low (slow boil) or, 30 minutes. Then add squash, lima beans, bell peppers, okra, and corn with another cup of hot water. Cook 30 minutes or until barley and vegetables are cooked. Taste. Add salt and/or pepper to taste and more water if you like the stew more soupy.

Serves 8-10.

Etiquetas: ALL, CHEESE, VEGETABLE

ASPARAGUS WITH PECANS AND PARM

Ingredients

* 1 bunch asparagus spears, ends trimmed
* 2 tablespoons butter
* 1 (8 ounce) package sliced mushrooms
* 1 onion, minced
* 1/2 cup coarsely chopped pecans
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup freshly grated Parmesan cheese

Directions

Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm. Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more. Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Etiquetas: ALL, CHICKEN, ITALIAN, PESTO

PENNE WITH CHICKEN AND PESTO

Ingredients

* 1 (16 ounce) package penne pasta
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/4 cups heavy cream
* 1/4 cup pesto
* 3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Etiquetas: ALL, CHEESE, FAST FOOD, TURKEY

TURKEY BURGERS WITH BRIE, CRANBERRIES, AND FRESH ROSEMARY

Ingredients

* 1 slice white bread, torn into small pieces
* 1 clove garlic, minced
* 3 tablespoons boiling water
* 1 pound ground turkey
* 1/2 medium red onion, chopped
* 1/4 cup dried cranberries, chopped
* 2 ounces Brie cheese, cubed
* 2 tablespoons tomato ketchup
* 2 sprigs fresh rosemary, chopped
* salt and pepper to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.