Mmmmm Bruschetta Chicken (revisited)

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Cornish Game Hens

2 1 lb. cornish game hens
salt
pepper

2 T. slivered almonds
2 T. finely chopped onion
1/3 c. long grain rice

3 T. butter

1 c. water

1 chicken bouillon cube

1 t. lemon juice

1/2 t. salt

1 3 oz. can chopped mushrooms

Clean game hens and season inside and out with salt and pepper.  In a small saucepan cook almonds, onions, and rice in the butter browning slightly, 5-10 minutes, stirring frequently.

Add water, bouillon, lemon juice and salt.  Bring to boil stirring until bouillon is disolved.  Reduce heat, cover about 20-25 minutes until liquid is absorbed and rice is fluffy.  Stir in the drained mushrooms.

Lightly stuff the birds with the mixture.  Place breast up in shallow baking pan. Brush with melted butter. Cover and roast in 450 oven for 30 minutes.  Uncover and roast 1 hour or until drumsticks twist in the socket easily. Brush the game hens with melted butter in the last 15 minutes of cooking time.

(I like to make extra stuffing and put it under the birds because it is so good!)

Beef and Broccoli Stif Fry

I love to make Stir Fry because it is so easy. By marinating a round steak or sirloin steak for sometime the meat becomes very tender.

Cut the meat into thin strips, across the grain, and place in the marinade for at least an hour. Overnight is even better. Turn the meat occasionally. In a wok or deep frying pan heat oil until hot and then add the meat and brown. Add the onions, and mushrooms if desired, and cook until tender. Add the broccoli and continue to turn the meat and vegetables to soften. Finally add the zucchini, add the marinade with cornstarch added and cover to steam. When sauce is thickened remove from the heat. Serve over hot rice.

Stir Fry Beef and Vegetables

1 lb. lean beef (sirloin, top round) sliced thinly across the grain
½ c. soy sauce
¼ c. water
1 c. onions, thinly sliced
1 c. celery, sliced diagonally
2 c. broccoli florets
2 c. broccoli stems peeled and slice thin
½ c. vegetable oil
2 cloves garlic, minced
12 medium mushrooms, sliced
1 T. cornstarch prepared rice
Marinate beef in water and soy sauce for at least 30 minutes. Prepare vegetables and set aside. In a wok or large frying pan cook drained meat (reserve the marinade for later) over low heat until browned. Add onions, celery, broccoli, and mushrooms. Cover and steam for about 3-5 minutes. Mix the marinade with the cornstarch and pour into the pan. Stir and heat to boiling until sauce thickens. Serve over warm rice.

Best Lasagna Ever!

Our daughter in Kansas City just had a little baby girl. I am here to help her out for a few days and to play with the her sweet little girls. I have been doing some cooking for her while she recovers and making doubles so that after I leave she can pull something out for dinner on her hectic days (with a 20 month old and a newborn there maybe a few!)

I made a marinara sauce several days in advance for several meals that I would be serving. I think sitting and marinating helped the sauce "mature!" At home I would use the tomatoes that I had canned for myself and I don't add sugar so the taste was a little different. But I made my usual recipe, below, only a smaller batch.

Lauri’s Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme

1/2-3/4 c. chopped dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic saute them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

For Lasagna:
Place marinara sauce in the bottom of a 9x13pan. Place lasagna noodles (uncooked) on top and then layer with Cottage cheese, Cheddar cheese, Mozzarella cheese, and Parmesan cheese. Repeat layers again. Cover with foil and bake at 350 for one hour. If freezing cover with foil and freeze, thaw and bake, saves up to six months in the freezer.

The one thing that made this lasagna so good was the local Italian Sausage that I used along with the ground beef I just wish I could take a case of this home with me. Because the marinara sauce was being used in several things I didn't put as much sauce as I typically do and there was a lot of the meat mixture it all blended together so well.

Seriously one of the best Lasagnas I have ever made!

Frittata

I love frittata's more all of the time! This was our latest.

Eight slices ranch style bacon, fried and crumbled

2-4 baby red potoatoes, sliced thin

2 mushrooms, sliced thin

Assiago cheese, grated

fresh Basil, chopped

4-5 eggs, beaten

1/4 onion, chopped

Fry the bacon until slightly crisp, cool and crumble. With the bacon grease fry the potatoes and the onion until softened. Mix the remaining indredients and cook until soft. Place in a 350 oven for 10-12 minutes until golden brown.

Mushroom Omelet- Basil

I love omelets but wanted to stay away from some of the fats that we often put into them like bacon or sausage etc. I had this recipe tucked away and while sorting through some things on my recipe pile it caught my eye.

Fresh mushrooms, basil, and green onions for the main flavors.

Chopped tomato to top the omelet.

2-3 eggs

Blend the eggs with basil, salt and pepper.

In butter (so much for the fat!) saute the mushrooms and garlic until tender.

In a hot skillet add the eggs, stir gently until they start to become set.

Add the mushrooms and the green onion.

Top with the cheese. Fold one edge over to top of the other.

Slide onto a plate.
Top with chopped tomato and basil.

Mushroom Omelets

2-3 c. sliced Crimini mushrooms

3 T. sliced green onions

1-2 cloves garlic, minced

4-6 eggs, slightly mixed (the first time I used three, I will only use two per omelet now)

1T. fresh basil, chopped (1 t. dried)

1 T. olive oil or butter

1/2 c. shredded mozzarella cheese

1 medium Roma tomato, chopped

(Makes two)

Crepe's-Savory

Finely shredded Swiss Cheese and Parmesan Cheese
Diced green onion

Fresh basil chopped

in a 8 inch skillet pour 1/2 - 3/4 c. batter and coat the bottom of the pan and lightly brown. Carefully pull the crepe from the side and bottom of the pan and turn to brown the other side.

Place the onion, basil, and cheese on the crepe to melt.

Fold or roll and serve. Use your imagination for savory fillings. Bacon and or sausage are excellent as well.

Crepes

2 c. flour
1 t. salt
2 T. sugar
3 eggs
1 c. milk
2 T. shortening

Combine ingredients. Pour enough batter to fill the bottom of a frying pan, in a thin even coat. Over medium heat cook until slightly brown, flip the crepe over and brown on the other side.

Liguine with Clam Sauce and Asparagus with Bacon

Aloha once again. While searching the Web while Kerry was a work I came across a recipe for Linguine with clam sauce and decided to surprise him and fix it. I wanted to make a nice meal but felt some what limited by the size of the kitchen and not wanting to purchase a lot of groceries that will have to be stored when we go home. Typically I don't like Clam Sauce but this one turned out very well. Since I don't cook with alcohol I had to change it up a little and he would probably have liked a little more clam flavor but I just used the juice from the can of clams rather than buying a larger bottle of juice. I decided to make a nice fresh vegetable with it and a simple tossed salad.

I took the asparagus and tossed it with olive oil, salt and freshly ground pepper and wrapped it up with a nice piece of bacon. (I am kind of a bacon snob, I like the butcher cut rather than the thin stuff that you often find in stores. It doesn't cook down to quite as much) I browned them in a 500 degree oven for about 10 minutes, turning once. Then reduced the oven temperature to 350 for 15-20 minutes.

We enjoyed a nice meal at the Hotel while tropical storm "Felicia" prepared to come on the island. Fortunately the storm was much weaker than predicted.

Linguine with White Clam Sauce

8 oz. dry linguine noodles
8 c. water
1 T. salt
1 c. clam juice (drained from the can this is not 1 full cup if you want more flavor add additional juice)
8 oz. clams, drained (save the juice for the sauce)
1 T. garlic, minced
2 T. onion, chopped finely
2 T. olive oil
1 T. fresh parsley, chopped
1 T. butter
½ c. grated Parmesan Cheese
½ c. white wine (optional: you can use vegetable broth, chicken broth, juice from canned mushrooms as well as the mushrooms and or water)
¼- ½ c. pasta water (to thicken the sauce)

Bring water to a boil, add pasta and salt and cook until al’ dente. While the pasta cooks in a separate skillet heat the olive oil and sauté the onion until they become translucent add the garlic being careful not to burn. Add the wine or other liquid and bring to a boil. Before draining the pasta take the water required and add to the sauce, reduce by half. Add the clams, butter and the Parmesan Cheese and stir until the butter and cheese are melted gradually add the pasta and toss to cover adding the parsley on top.

It occurred to me that this could be one of my pantry meals because most of these ingredients could be stored. I love finding and or cresting new meals that can be a quick fix idea.

Seared Italian Pork Roast w/ Mushroom Gravy

Kerry has been cooking more for himself while he is in Honolulu now that he has a hotel that has a small kitchen in it. Eating out every night sounds fun until you really do it. He has been coming up with some of his own creations for years but this is one of his latest. He made this one for me last Sunday, a very nice meal! The meat was so tender that you could cut it with a fork.

He literally sears the meat on all sides
Then he adds the Italian Seasoning
Again he turns each side of the meat until the seasoning is seared on.
After cooking the meat on a higher temperature with the onions he lowers the temperature and adds the mushrooms.
Removing the heat and cooking the mushrooms, butter and gravy a little longer until thickened the meat has a few minutes to rest.

The end product is a beautifully seasoned roast with a delicious mushroom gravy that he served with rice.

Seared Italian Pork Roast w/ Mushroom Gravy

1 3-4 lb. Pork Butt Roast (2-2 1/2 inches thick similar to a 7 Bone Roast)

salt

fresh ground pepper

McCormick Italian Seasoning

1 large onion, cut lengthwise into 1/8ths

1/3 lb.Crimini mushrooms

2 T. vegetable oil

2 T. butter

Put oil in frying pan, heat on high until smoking. Sear edges of roast all around until browned. Season one side of roast with salt (light) fresh ground pepper, and enough Italian seasoning to hide the meat. Place seasoned side down in frying pan, sear until browned, about two minutes. Season other side of roast in the same manner, turn roast and sear the second side as well. Place in roasting pan, scatter the onion around the roast and place in a 450 oven for 45-60 mins.


Quarter the mushrooms and scatter around the base of the roast at the end of the above cooking time. Place back in the oven lower heat to 325 ad cook for another half an hour or until mushrooms are thoroughly cooked. Remove roast from pan, heat over burner until liquid is halved remove from heat add butter and stir until thickened. Serve over meat and or rice.

Pasta Milano

Pasta Milano

1-2 chicken breasts, baked or grilled

Italian seasoning
3 T. butter
2 T. olive oil
2 cloves garlic, minced
1 c. cream

1 4 oz. can mushroom pieces and stems, or fresh mushrooms
broccoli flowerets, if desired

sun dried tomatoes, cut in small pieces

pine nuts
bow tie pasta

Sprinkle the Italian seasoning on the chicken breast and grill or bake . Place pasta in boiling water and cook until al dente. Melt butter in oil and saute garlic. Add mushrooms. Simmer for 5 minutes. Add cream, sun dried tomatoes, pine nuts and let sauce reduce. Add broccoli if desired.

Rinse pasta and mix with sauce.

OR THIS ONE:

Pasta Milano II

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. Parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In saute pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and saute the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add Parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.

Mmmm Bruschetta Chicken

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

I

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Left Over Turkey Dinner Suggestions

While everyone knows that the next day turkey on a soft roll is the best way to have left overs even that can get old quickly so here are a few ideas to use up all of that turkey.

Turkey or Chicken a la king

½ c. margarine or butter
1 small green pepper, chopped
1 4 oz. can mushroom stem and pieces, drained (reserve liquid for later)
½ c. flour
½ t. salt
½ t. pepper
1½ c. milk
1¼ c. chicken broth
2 c. cut up cooked chicken or turkey
1 jar diced pimentos drained
Noodles, or hot cooked rice

Heat margarine in a 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine, stirring occasionally

Stir in flour, salt, and pepper.

Cook over medium heat stirring constantly until bubbly. Stir in milk, broth and reserved liquid. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in turkey and pimentos, heat until hot. Serve over rice or noodles This can also be done in the microwave for a super fast and easy meal.

Chicken Zucchini Soup (Turkey)

5 chicken tenders or 2 chicken breasts or 2 c. turkey
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 can chicken broth
½ c. whipping cream
¼ c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan, heat on high until bubbling. Lower heat; simmer until soup thickens.

White Chicken Chili

1 med onion, chopped
2 cloves garlic, minced
1 T. olive oil
4 boneless, skinless, chicken breasts, cooked and chopped
2 14 oz. cans chicken broth
1 4 oz. can chopped, green chilies
2 t. ground cumin
2 t. dried oregano
1½ t. cayenne pepper
3 14.5 oz. great northern beans, drained, mash third can to use for thickening
1 c. shredded Monterey Jack Cheese
jalapeno pepper, chopped

In a large saucepan cook onions and garlic in oil until translucent. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper, bring to a boil.
Reduce heat to low. With a potato masher mash one of the cans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 2-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper, if desired.

Creamy Turkey Soup with Sweet Potatoes and Orzo

2 T. butter
1 med onion, chopped
½ t salt, plus more to taste
2 cloves garlic, minced
2 T. flour
7 ½ c. homemade turkey stock or canned chicken stock
1 T. fresh thyme leaves
1 c. diced sweet potatoes
2/3 c. orzo pasta
1 c. cooked turkey meat, cubed
¼ t. freshly ground black pepper, plus more to taste
½ c. cream

In a large stock pot, heat the butter over med heat until melted. Add the onion and cook for three mins. until fragrant. Mix in the garlic, salt, and flour, and cook, stirring continuously, for another 6-7 mins. Pour in the stock and turn up heat to high. Bring liquid to a boil, then stir in the thyme, sweet potatoes, and orzo. Cook at a gentle boil for 8-10 mins., until the potatoes and the orzo are tender. When the pasta is nearly finished, add the turkey to the soup and warm through. Salt and Pepper to taste. Whisk in the cream just before serving.


Turkey or Chicken Squares

2 8 oz. cream cheese
½ t. salt
2-4 c. cooked turkey or chicken or 2 large cans chunk chicken
¼ t. pepper
2 8 oz. can crescent rolls

Blend cream cheese until softened. Add turkey, salt, pepper, onion, chives, and milk. Mix well. Separate the 2 cans of crescent rolls, into 8 squares. Firmly press perforations to seal. Spoon ½ c. of meat mixture into the center of each square. Draw the corners of the dough up and around the meat and twist to seal. Brush top with butter. Dip in seasoned bread crumbs or sesame seeds. Bake at 350’ on cookie sheet for 20-25 minutes, until golden brown. Good with gravy on top.

Chicken Cordon Bleu Casserole

3-4 c. cubed cooked chicken or turkey
2 c. cubed fully cooked ham
1 ½ lbs. Swiss cheese, grated
1 small onion, diced, sautéed to soften
4 T. butter
½ c. flour
2 c. half and half
Salt and pepper to taste
3 c. crushed corn flakes
½ cube butter
dash of nutmeg

Grease 9x13 pan and set aside. Preheat oven to 375. In a large mixing bowl, mix ham, chicken, and 1 pound of the cheese. In a sauté pan melt the butter, add flour, and whisk to mix. Pour in the half and half and thicken. Pour into the chicken mixture along with the onions. Mix well and out into a greased cake pan. In a small bowl melt the remaining butter and add the corn flake crumbs. Combine the remaining cheese and top the meat mixture. Bake for 25-30 minutes until heated through.

The above recipe makes a large batch so I made a small one for dinner and then freeze another one for a "Rainy Day Meal"

Dave’s Chicken Casserole

3-4 c. bread crumbs, mix with a few T. melted butter
1 10 ¾ oz. can cream of chicken soup
1 10 ¾ oz. can cream of mushroom soup
cooked, diced chicken
broccoli, corn, or whatever vegetable you want

Layer the bottom of the pan with half of the breadcrumbs then pour on one of the cans of the soup, then a layer of chicken, then a layer of the vegetables, then another layer of the chicken, then the other soup and then the rest of the breadcrumbs. It works best if you can make it and let it sit in the fridge for a few hours. Bake at 400 for one hour.
(Our first Dave made this for our family as one of his favorite’s just after he married Jessica.)

Cameron's Chicken Divan

4 chicken breasts, cooked and cut into chunks
1 bag frozen broccoli florets
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 T. lemon juice
1 t. curry powder
1 cup shredded cheddar cheese
croutons or buttered bread crumbs

Just microwave the broccoli and line the bottom of a 9x13 pan with it, then cover with chicken pieces. Make a sauce from the other ingredients and smooth over chicken and broccoli. Sprinkle cheese on top and cover with croutons or bread crumbs. Bake at 350 degrees for 30 minutes and serve with rice.

Wild Rice and Turkey or Chicken Soup-already posted under fall soups

Chicken (Turkey) Pot Pie-already posted, this recipe is large enough to make two pies one for tonight and one for the freezer for a "Rainy Day!"

Mushroom Covered Pork Chops "Mushchops"

As a newlywed we were invited to an extended family members home for dinner. This woman made these pork chops that I thought were the best I had ever tasted in my life. It became a regular Sunday staple in our home, you know one of those that you can fix, forget, and then enjoy type of meals. We have lovingly tagged them as "Mushchops." A few years ago I reminded this woman of the pork chops and her husband chidded her for making them for a long time I told her that they were a favorite in our family and she laughed at the nickname.

“Mushchops”

4-5 Pork Chops
2 eggs
1/3 Water
Flour
3-4 4 oz. cans mushrooms, sliced (do not drain)
salt and pepper
olive oil , about 2 T.
Cornflake crumbs

Dredge pork chops in flour, dip in water and egg combination. Roll the chops into the cornflake crumbs. Pour olive oil into a skillet and heat. Brown the pork chops on each side. Place in a 9x13 foil lined pan When all of the chops are in the pan salt and pepper them, pour mushrooms juice and all on top of the meat. Cover with foil and cook in the oven for three hours at 300. (Make sure the two layers of heavy duty foil are closed well to prevent steam from sneaking out. These are very tender and will fall apart easily when removing them from the pan. The foil makes a quick clean up.)

Vegetable Linguine

Vegetable Linguine

1 bunch broccoli, cut into florets
2 small zucchini, sliced into thin rounds
1 lb. asparagus, cut into 1 inch pieces

Bring these to a boil and cook until softened.

2 medium tomatoes, blanched, peeled, cut in chunks
¼ c. olive oil
½ lb. mushrooms, sliced
1 ½ t. salt
1 t. basil
1 small onion, diced
2 cloves garlic, minced

Saute mushrooms, onions, and garlic in olive oil, add tomatoes, basil and salt. Combine with the cooked vegetables.

1 lb. linguine, cooked

1/2 c. butter
1 c. heavy cream
1 1/3 c. grated Parmesan

Bring butter and cream to a slight boil, add Parmesan and mix just until blended.

Combine all of the vegetables and place on top of cooked noodles, pour sauce on top and serve.

(This recipe came from a friend in Washington. It is a favorite during the summer when we have fresh veggies growing in our garden!)