Category: RECIPE REVIEWS

REUBEN BRAID ~ BLOG 365.336

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.

REUBEN BRAID serves 4

8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
 Homemade Thousand island dressing for dipping

  • Preheat oven to 375°.
  • Preheat your baking pan or stone for a crispier crust.
  • Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
  • Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
  • Top with the extra sauerkraut, if using and the cheese.
  • Cut 8 strips in the dough on each of the short sides about 1” apart.
  • To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  • Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
  • Brush the egg over the dough.
  • Sprinkle with the seasoning, if using.
  • Bake 20-25 minutes or until golden brown and cooked through.
  • Remove the stone from the oven and cool for 5 minutes.
  • Serve with the dressing.

BLOODY MARY PICKLES ~ BLOG 365.315

I found this recipe on FaceBook. Now I am allergic to mustard so I avoid pickles completely because of the pickling brine, but hubby LOVES pickles, mustard and Bloody Marys so this was right up his alley. So, I bought the pickles, the bloody Mary mix and special spice, the rest is history!

BLOODY MARY PICKLES
1 jar dill pickle slices
Zing Zang Bloody Mary mix
DAN’Os OUTLAW Cajun Bloody Mary seasoning

  • Pour out about half of the pickle juice.
  • Pour in enough Zing Zang Bloody Mary mix to replace pickle juice.
  • Add 2 tablespoons of seasoning.
  • Replace lid and shake to mix.
  • Allow to sit 24 hours before eating.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING ~ BLOG 365.273

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING

1 cup DUKE’s mayonnaise
2-3 tablespoons heavy cream
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
Zest of 1 LARGE lemon
1/4 cup+ FINELY grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons EVERYTHING bagel spice
FRESH ground sea salt and black pepper, to taste

  • Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce and anchovy paste in a small bowl.
  • Mix in the minced garlic and grated Parmesan cheese until well combined.
  • Add the EVERYTHING bagel spice and whisk until the dressing is smooth.
  • Whisk to thin to your desired consistency with heavy cream.
  • Season to taste with FRESH ground sea salt and black pepper
  • Refrigerate for at least 30 minutes to allow the flavors to meld. 

CIDER GLAZED CHICKEN THIGHS ~ BLOG 365.245

CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

  • Preheat oven to 425°.
  • In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
  • Drizzle with 1 tablespoon avocado oil and toss until combined.
  • In a large ovenproof skillet over medium-high heat, heat remaining oil.
  • Add chicken and sear, skin side down, until golden, about 2 minutes.
  • Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

  • Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

  • Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
  • Turn off the heat and transfer the entire skillet to the oven.
  • Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
  • cook, transfer chicken to a cutting board to rest and continue cooking until tender.
  • Serve chicken over potatoes and squash with pan drippings.

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.

FRENCH ONION CHICKEN BAKE ~ BLOG 365.210

FRENCH ONION CHICKEN BAKE – Yield 6 servings

French onion soup in chicken form – YUMMY! Complete with some cheesy toast on top.

1 LARGE onion, sliced thin
¼ cup homemade chicken broth
2 tablespoons butter, softened, divided
FRESH ground black pepper, to taste
2 + 2 teaspoons Pampered Chef 3 onion dip mix 
6 boneless skinless chicken thighs
4 ounces Gruyere cheese, grated and divided
½ teaspoon FINELY chopped lemon thyme leaves
6 slices French bread
Chopped parsley, optional

  • Preheat the oven to 425°.
  • Place the onion slices, broth, 2 tablespoons butter and pepper in baking dish.
  • Cover and bake for 25 minutes, stirring occasionally, until browned and caramelized.
  • Season the chicken with 2 teaspoons of the dip mix.
  • Stir the remaining dip mix into the caramelized onions.
  • Place the chicken on top of the onions.
  • Top with 1/2 cup of the cheese.
  • Bake for 30 minutes, or until the chicken is cooked through.
  • Combine the remaining butter with the thyme.
  • Spread onto the bread slices and place them on baking sheet.
  • Top with the remaining grated cheese.
  • During the last 8-10 minutes of cooking, place the baking sheet with the toast on top of the chicken’s baking dish.
  • Cook until the cheese is melted and golden brown.
  • Top the chicken with parsley, if desired and serve immediately.

NOTE: In a pinch you can substitute 1.3 ounce Lipton Onion Soup & Dip Mix, but it’s not my favorite option.

 

BUTTERMILK FRIED CHICKEN ~ BLOG 365.198

BUTTERMILK FRIED CHICKEN adapted from Molly Yeh

BRINE
3 cups buttermilk
3 tablespoons kosher salt 
FRESHLY ground black pepper, to taste
1 tablespoon sugar 
1/2 teaspoon ground cayenne 
3 cloves garlic, FINELY minced 
3 sprigs fresh thyme 
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)

  • Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag or tupperware container.
  • Add the chicken pieces, turning to coat well.
  • Squeeze out the excess air, then seal and refrigerate overnight.
  • When you’re ready to fry the chicken, remove from the refrigerator and return to room temperature for at least 30 minutes.

FRYING
Neutral oil, for frying
2 1/2 cups AP flour 
1/2 cup cornstarch 
1 tablespoon sweet paprika  
2 teaspoons baking powder 
2 teaspoons garlic powder
1/2 teaspoon ground cayenne 
FRESH ground sea salt and black pepper
1/4 cup buttermilk 

  • Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
  • Set racks on two rimmed baking sheets and keep one next to the stove.
  • Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
  • Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture, shaking off the excess.
  • Set the chicken skin-side up on a rack.
  • When the oil reaches 350°, lightly dredge the thighs and legs again.
  • Continue to fry the chicken 4 more minutes, making sure the oil maintains at around 330°.
  • Turn and continue to fry 4-6 minutes more until both sides are crisp and deep golden and the interior of a thigh reads 165°. The chicken will take 10-12 minutes.
  • Remove the chicken to the second rack to drain.
  • Return the oil temperature to 350°.
  • Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
  • Transfer to a serving platter.