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.

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.

Zucchini Cake-Neighbor treat

With all of our projects going on we didn't plant nearly as much in our garden as we normally do. One of the things that we didn't get in the ground were my favorite zucchini plants. My good neighbor has been aware of this and has been sharing from her plants, since we all know how prolific they are. She does a better job monitoring the size than I do but one got away and she offered it to me to make bread or anything that I wanted to make. Because my stove was parked in the garage on a temporary basis I had to turn down the offer. The next day she showed up at our door with this yummy cake in her hand. It was too pretty not to post it. (I'm having a hard time keeping my hands off of the treats that have been presented to me the last few days, but I WILL BE STRONG!)

Chocolate Zucchini Cake

Cream together:

1/2 c. shortening

1/2 c. oil

1 3/4 c. sugar

2 eggs

1 t. vanilla

1/2 c. buttermilk

add:

2 1/2 c. flour

4 T. cocoa

1 t. baking soda

1 t. cinnamon

2 c. grated zucchini

Pour into a greased 9x13 cake pan. Sprinkle with 1 c. chocolate chips and 1/2 c. chopped nuts. Bake at 350 for 40-50 minutes, until a toothpick inserted comes out clean.

Zucchini....

While I was gone and my garden froze some of the extremely large zucchini survived up under the plant. One of my first projects was to clean seed and grate the zucchini. Most of it I froze in two cup measurements to make zucchini bread (recipe already posted) for my neighbors for Christmas this year.

I also made zucchini brownies, one of my son-in-laws favorite recipes.

Dave's Zucchini Brownies

2 c. flour

1 c. oil

3 eggs

2 1/2 c. flour

1 t. salt

1 t. soda

1/4 t. baking powder

1/2 c. milk

3 t. vanilla

2 c. grated zucchini, folded into the batter

1/4-1/2 c. cocoa

Pour in a greased and floured jelly roll pan. Bake at 350 for 20 minutes.

Dave's traditional frosting

1 cube butter

6 T. milk

4 T. baking cocoa

1/2 c. nuts

Bring to boil, take off heat. Pour in powdered sugar until spreading consistency.

This time I used a cream cheese frosting because I wanted the white color to make spider webs on top of the brownies.

Cream Cheese Frosting

1/2 c. butter, softened

8 oz. cream cheese, softened

2-3 c. powdered sugar

1 t. vanilla

Mix together ingredients and spread on cake or cupcakes.

I took my neighbors a section of the spiders web with the following poem. (I started this in my neighborhood years ago and since none of them know I even have this blog I am safe to pass it along.)

It's time for treats!
It's time for fun!
And you'll have both
Before a day is done.

These treats you see
Are yours to enjoy.
The fun comes in
When your wits you employ.

Think of a neighbor
You want to treat.
Make a surprise.
(It doesn't have to be sweet.)

Secretly give it,
Include this poem.
Smile to yourself,
And quickly go home.

The sooner you do,
The sooner the fun.
Lots will have treats.
Even more will have fun.

So do it now‑-
Halloween's near.
Find someone quick
And spread trick-or-treat cheer.

(I did not write the poem but introduced in in my neighborhood on a cute little ghost)

Chicken Zucchini Soup

Chicken Zucchini Soup

5 chicken tenders or 2 chicken breasts
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
2 cans chicken broth

1 c. whipping cream
1/3 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.

(I had chicken already cooked and frozen so I gave it a quick thaw and then started with the onion. Having Zucchini growing in the garden made it easy to put this together quickly and it's great for a cool Fall evening.)

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!"

Mediterranean Herb Roasted Chicken

5 t. fresh rosemary, chopped

4 t. garlic, minced

½ t. salt

3 T. lemon juice

1 T. olive oil

1½ t. dried thyme

½ t. dried savory or oregano

½ t. pepper

3 medium red potatoes, cut into wedges

2 medium onions, cut into 1 inch wedges

4 whole chicken legs

1 red pepper, cut into 1 inch wedges, or multi colored peppers

1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Preheat oven to 375. Finely chop rosemary, garlic, and salt. Stir in lemon juice, oil, thyme,oregano, and pepper. Spray bottom or wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 T. herb mixture over the chicken and vegetables in the pan; toss to coat. Place chicken on top of the potatoes and onion. Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 23-30 minutes or until chicken is browned and no longer pink in the center.

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!)

My Favorite Time of Year

I love this time of year because of the fresh produce especially when it comes from our garden. First off is the Zucchini we love it sliced in rounds and steamed with butter melted over it.
With the large squash that managed to hide under a big leaf I have found that stuffing it similar to Stuffed Peppers is a terrific way to serve it.

Italian Stuffed Zucchini

1 large Zucchini

3-4 c. Marinara Sauce

3 c. meat mixture

1-2 c. prepared rice

1 c. parmesan cheese grated or mozzerella

Cut the zucchini in half lengthwise. Remove seeds from the center of the squash. Combine the meat mixture, rice, and 2 cups of the marinara sauce and mix well. Place the squash halves side by side in a greased 9 x 13 pan and fill the center of the squash with the meat mixture. Pour the remaining marinara over the meat mixture and the squash. Cover with foil and bake in a 350 degree oven for 1 hour. Place cheese on top of the cooked zucchini and return to oven for 10 minutes.

Stuffed Zucchini with roasted green beans and artisan bread with fresh herb butter.

Roasted Green Beans

1 lb. fresh green beans, with ends snipped off
2 T. olive oil
1-2 cloves garlic. minced
dash red pepper flakes
freshly grated parmesan cheese
salt

In a 9 x 13 jelly roll pan place the olive oil and garlic. Roll the green beans in the oil until well covered. Sprinkle with salt and red pepper flakes. Broil in oven for 10-15 minutes. You can reduce that time by blanching the beans for 3 minutes prior to broiling. Top with grated Parmesan cheese.

Herbed butter

1 stick of butter, softened to room temperature
1 t. rosemary, chopped finely
1 small clove garlic, minced
1 t. orange juice
1/2 t. finely grated orange peel

Combine all ingredients with the butter. Place on sheet of plastic wrap and roll , watch to see that the plastic wrap doesn't get caught in the butter as you roll it. Refrigerate until firm.

Chicken Zucchini Soup

5 chicken tenders or 2 chicken breasts
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 lg. 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.

Spicy Zucchini Nut Bread

1 c. salad oil 3 c. flour
2 c. sugar 2 t. cinnamon
3 eggs 1 t. nutmeg
2 c. shredded zucchini 1 t. baking powder
1/2 c. chopped nuts (optional) ½ t. baking soda
1 t. salt

Blend oil and sugar together with electric mixer. Beat in eggs one at a time. Add zucchini. Sift dry ingredients together and beat thoroughly. Add chopped nuts. Bake in 2 medium or 4 small sized, greased, and floured, loaf pans. 1 hr. and 15 mins at 350. (Or 5, 1 lb loafs 1 hour at 325.)