GREEN CHILE CHICKEN COBBLER

This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

GREEN CHILE CHICKEN COBBLER
TOPPING
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

  • Preheat oven to 450°.
  • Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
  • Sift together the flour, baking powder, salt and powdered Parmesan cheese.
  • Cut in butter until coarse crumbs form.
  • Cut in grated Parmesan cheese until well distributed.
  • Crumble mixture into a layer on the foil.
  • Bake 8-10 minutes until light golden brown.
  • Remove from oven and set aside.
  • Reduce heat to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray and set aside.

CASSEROLE
3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup *
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

  • Whisk together the cream cheese and sour cream.
  • Add in enchilada sauce, soup and green chiles blending until well incorporated.
  • Fold in onions and chicken pieces until well distributed.
  • Transfer baking dish.
  • Top with 1 ½ cups of the cheese.
  • Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
  • Bake uncovered 30-40 minutes until heated through and bubbling.

NOTE: Soup Substitute recipe can be found here.

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE

I’ve been experimenting with more of my “ANTIQUE” recipes and having GREAT success.  This recipe is also a blank canvas for getting creative.  I had a large jar of pimientos that was opened by accident that I drained and added to the layers.  I was also out of sweet onions so I used shallots and I used the cheese I had on hand which happened to be a garlic pepper cheddar and Gruyere.

SCALLOPED HAM & POTATOES another ANTIQUE RECIPE
5 medium potatoes
1 ham steak*
1 medium sweet Vidalia onion, sliced thin
2 cloves garlic, minced
FRESH ground salt and pepper, to taste
2 tablespoons butter
2 tablespoons WONDRA flour
1 ¼ cups milk, warmed, but not scalded
½ cup grated cheddar
½ cup grated Gruyere cheese
1 teaspoon Paprika

  • Preheat oven 350°.
  • Peel and soak potatoes for one hour.
  • Drain and dry potatoes.
  • Trim ham steak of fat and discard. Cut steak into diced size pieces.
  • Spray baking dish with non-stick baking spray.
  • Arrange one third of the potatoes in the baking dish.
  • Sprinkle with salt and pepper.
  • Top with half of the onions and garlic.
  • Top with half of the ham pieces.

  • Repeat layers, ending with potatoes.
  • Melt the butter in a large saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and turns golden, about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a SLOW boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Stir in grated cheddar cheese during the last 2 minutes of cooking, along with the Paprika.
  • Pour over potato and ham layers.
  • Top with Gruyere cheese.
  • Bake one hour until potatoes are tender and cheese is golden.

*NOTEham steaks tend to be on the salty side so use salt sparingly until you taste test.  They also tend to be very watery.  If using a packaged ham steak, be sure to “press” excess water from steak before trimming and dicing.

FARMHOUSE HOT DISH ala 21st CENTURY

The term “HOT DISH” is typically a mid western term, more specifically an upper Midwestern term for a pot luck style meal that consists of a starch, a protein and a canned or frozen vegetable along with a creamed can soup used as a binder, but is prepared in a single baking dish and served hot.  Hot dishes originated by Minnesota farmer’s wives and became extremely popular as the budget minded farm families needed to feed their own families as well as making dishes for church basement potlucks.  Hot Dishes are still popular in Minnesota, Wisconsin and the Dakotas.  Hot Dishes are a mainstay for communal gatherings like church potluck suppers, family reunions and funerals.

The starch was usually macaroni, but today many cooks often uses a wild rice or tater tots.  The protein is usually a ground beef.  The canned or frozen vegetable is usually peas or green beans or even a pea and carrot mix.  The canned soup is the ingredient I have the most issue with and use my own soup substitutes, but cream of mushroom soup is the most popular among original cooks.

I really like using COSTCO rotisserie chickens for many things whether it’s a HOT DISH, chicken salad or just plain snacking.  It really is a time saver for many dishes.

FARMHOUSE HOT DISH ala 21st CENTURY serves 6-8
3 cups shredded rotisserie chicken
2 carrots, cleaned and chopped
2 celery ribs, cleaned and thinly sliced
½ onion, sliced thin
½small fennel bulb, chopped
8 ounces mushrooms, sliced thin
¼ cup chopped tarragon
¼ cup chopped thyme
¼ cup chopped Italian flat leaf Parsley
½ cup frozen peas
½ cup frozen carrots
4 cups chicken stock
¼ cup Frank’s hot sauce
FRESH ground sea salt and black pepper
7 tablespoons butter, divided 4 +3
½ cup heavy cream
¼ cup WONDRA flour
FRESH grated nutmeg
1 bag frozen tater tots

  • Preheat oven to 425°.
  • In a large skillet melt 4 tablespoons of the butter.
  • Add the carrots, celery, onion, fennel, tarragon and thyme, stirring over medium high heat until beginning to brown.
  • Add the flour, stirring to mix.
  • Sprinkle with nutmeg.
  • Add chicken stock and hot sauce, bring to a SLOW boil, stirring 5-10 minutes until sauce is thickened.
  • Reduce heat.
  • Add the cream, blending well.
  • Add the chicken pieces, carrots, peas and parsley.
  • Adjust seasoning with FRESH ground sea salt and black pepper.
  • Spread into a 9×13 baking dish.
  • Wipe out the pan and add the remaining 3 tablespoons of butter.
  • When butter is melted add the mushrooms and cook over high heat 5 minutes until browned and starting to caramelize.
  • Stir in tarragon until well blended.
  • Spread mushroom mixture over chicken mixture in baking dish.
  • Spread tater tots in a single layer over top of the mushroom mixture.
  • Bake for 45 minutes until bubbly, golden and tots are crisp.
  • Immediately sprinkle tots with salt when removing from the oven.

CHILI TAMALE PIE

CHILI TAMALE PIE
1 1/2 pounds ground beef
1 small red pepper, chopped
1 small onion, finely chopped
3 cloves garlic, finely minced
1 tablespoon chili powder
1/2 teaspoon salt
1 can black beans, drained and rinsed well
2 1/2 cups mild enchilada sauce
1 can shoepeg corn, drained
12 corn tortillas
2 cups shredded cheese (cheddar and Jack)
1 Jalapeno pepper, optional

  • Preheat oven to 375°.
  • Spray 2 quart baking dish with non-stick cooking spray.
  • Start browning ground beef in large skillet over medium high heat.
  • Add onions, garlic, chili powder and salt cooking 5 minutes or so, stirring often.
  • Add beans and half of the sauce, bring to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add corn and return to simmer 5 minutes.
  • Remove from heat.
  • Spread half of the remaining sauce in the baking dish.
  • Top with 4 tortillas, overlapping as needed.
  • Top with half the cheese followed by half the filling mixture.
  • Add 4 more tortillas.
  • Repeat layering with 1/2 cup cheese and remaining filling.
  • Top with last 4 tortillas, remaining sauce, remaining cheese and jalapenos if using.
  • Grease one side of a sheet of foil and place greased side on top of baking dish.
  • Bake 20 minutes.
  • Uncover and bake 5 more minutes.

CHICKEN & BROCCOLI COBBLER

CHICKEN & BROCCOLI COBBLER yields 4 servings
1/4 cup butter, melted
4 cups cubed sourdough or Brioche bread
1/2 cup finely shredded Parmesan cheese
3 cups SMALL broccoli florets
3 cups torn rotisserie chicken
scant 1/3 cup finely chopped red pepper
1 small bunch green onions, sliced thin
1 1/4 cups Alfredo sauce (homemade, fresh deli or jarred)
1/2 cup sour cream
2 tablespoons cream sherry

  • Preheat oven to 400°.
  • Lightly grease baking dish or ramekins. Set aside.
  • In a large bowl drizzle butter over bread cubes and toss well.  Reserve 1 cup to top casserole with.
  • Sprinkle with cheese and toss again.
  • Whisk together the Alfredo sauce, sour cream and cream sherry.
  • In another bowl toss together the broccoli, chicken, bell pepper, onions and sour cream mixture.
  • Add half of the bread cube mixture to the broccoli mixture and toss well.
  • Spoon broccoli filling into baking dish or ramekins.
  • Top with remaining bread cubes.
  • Bake uncovered for 20-30 minutes until bubbly and toasted.

NOTE:  If using a rotisserie chicken I salvage the juices from the bottom to incorporate with the melted butter to add flavor to the bread cubes.

BACON RANCH CHICKEN CASSEROLE

BACON RANCH CHICKEN CASSEROLE
8 ounces pasta, prepared per package instructions
3 slices bacon, chopped
1 small shallot, chopped
1 clove garlic, minced
1 pound shredded rotisserie chicken pieces
FRESH ground sea salt and black pepper
12 ounces evaporated milk
1 Hidden Valley ranch dressing seasoning mix
1/3 cup Sweet Baby Ray’s hot sauce
2 cups shredded cheddar cheese

  • Preheat oven 350°.
  • Spray 8×8 baking dish with non-stick cooking spray and set aside.

  • In a large skillet cook bacon until crisp. Remove and drain on paper toweling.
  • Add shallots and garlic, quickly sautéing.
  • Drain of excess grease.
  • Add chicken pieces and cook several minutes until golden and cooked through.
  • Whisk together the milk, ranch dressing mix and hot sauce. Pour over chicken and stir together.
  • Remove from heat and add the pasta, mixing well.
  • Top with 1 1/2 cups of the cheese and most of the bacon, stirring to combine.
  • Pour into prepared baking dish, top with remaining cheese and garnish with remaining bacon.
  • Bake 15-20 minutes, until cheese is melted and golden.
  • Let cool 10 minutes before serving.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

ROASTED SALT & VINEGAR POTATOES

ROASTED SALT & VINEGAR POTATOES serves 4-6

2 pounds baby potato mix
3 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/3 cup avocado oil
1 large bunch green onions, thinly sliced, greens and whites separated
FRESH ground LARGE flake sea salt

  • Preheat oven to 400°.
  • Scrub potatoes and place on baking sheet.
  • Bake 30-45 minutes or until easily pierced with a knife tip.
  • Allow potatoes to cool COMPLETELY!
  • Cut them in half.
  • Whisk together the mustard and vinegar.
  • Gradually add avocado oil in a steady stream to mustard mixture while continuously whisking.
  • Toss potatoes, onion whites with vinegar sauce in a large bowl.
  • Arrange in a single layer on baking sheet.
  • Roast 10-15 minutes more until edges begin to crisp.
  • Adjust seasoning.
  • Pour onto a platter.
  • Garnish with green onion tops.

IRISH CHEDDAR SHEPHERD’S PIE

IRISH CHEDDAR SHEPHERD’S PIE

FILLING
1 1/2 pounds ground beef
1 medium onion chopped
2 small stalks celery, chopped
3 ounces Guinness beer
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
16 ounces combination of frozen peas and carrots

  • Brown ground beef with onion in large skillet for 5-10 minutes.
  • Add celery and continue cooking until meat is crumbly.
  • Add stout and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
  • Add butter and allow to melt, then sprinkle with flour and stir to blend. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and blend well.
  • Add tomato paste, Worcestershire, and salt, stirring well. Allow gravy to thicken while the mixture cooks, about 5 minutes.
  • Add frozen vegetables and allow to cook until the entire mixture is nice and hot.

POTATOES
2 pounds Yukon potatoes, peeled and chopped
2 tablespoons butter
1/4 cup buttermilk
1 large egg yolk
6 ounces Irish cheddar grated
FRESH ground salt and pepper, to taste

  • Boil the potatoes in water over high heat until very soft and tender, about 20 minutes.
  • Drain and mash well with butter, buttermilk, egg yolk, FRESH ground sea salt and pepper, to taste and half of the shredded Irish cheddar.

ASSEMBLY

  • Layer filling mixture in LIGHTLY greased baking dish.
  • Top with mashed potatoes in an even layer.
  • Top with remaining shredded cheddar.
Broil on low for about 10 minutes, until the top is golden brown.

SWEET & SOUR CABBAGE ROLLS

SWEET & SOUR CABBAGE ROLLS
8 WHOLE cabbage leaves
1 tablespoon avocado oil
1 large Vidalia onion, diced
1 cup carrot sticks
1/2 cup sliced red pepper
1/3 pound ground sirloin
1/3 pound ground pork
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons PURE maple syrup
1 tablespoon Worcestershire sauce
1 3/4 cups tomato sauce
1 cup shredded Mozzarella cheese

  • Preheat oven to 350°.
  • Stack leaves in a large dutch oven and cover with boiling water.
  • Cover and bring to a boil for 4-6 minutes until cabbage is JUST tender enough to be pliable.
  • DRAIN and cool leaves on towel.
  • In a large skillet heat oil.
  • Brown beef and pork JUST until crumbly.
  • Add onion and saute’ 5 minutes.
  • Add carrots and peppers, sauteing a couple minutes more.
  • Add tomato paste and stir to coat.
  • Add Worcestershire sauce, vinegar and syrup, stirring to mix well and stirring often.
  • Bring to a simmer.
  • Remove from heat.
  • Spoon 1/4-1/3 cup of mixture into each cabbage leaf rolling and tucking in the edges.
  • Arrange rolls in baking dish seam side down.
  • Top with tomato sauce, cover and bake 20 minutes.
  • Add mozzarella and return to oven uncovered until cheese melts and rolls are heated through.
  • Let stand 5 minutes before serving.

PEPPER PASTA SALAD

PEPPER PASTA SALAD
PREP & COOK time 20-30 minutes Serves 6-8 as a side dish

1/2 pound pasta shells (DO NOT USE GLUTEN FREE)
10-12 mini peppers (red, orange and yellow combo)
1 shallot, chopped
1 small bunch radishes, chopped
1 tablespoon chopped fresh dill
1/4 cup chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
3 tablespoons QUALITY Italian dressing
1/4 teaspoon garlic powder
1 tablespoon Frank’s original hot sauce
FRESH ground Sea Salt and Black Pepper

  • Cook pasta per package directions. Drain and rinse WELL with cold water until completely cool.
  • While pasta is draining WELL slice or dice peppers, radishes, shallot and chives.
  • Toss pasta with peppers, radishes, shallots and chives.
  • Whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, Italian dressing, hot sauce and garlic powder.
  • Pour mayonnaise mixture over pasta, tossing to coat well.
  • Season to taste.
  • Sprinkle with dill.
  • Chill 6-8 hours.

NOTE:

  • Hard boiled eggs are a nice optional addition. When I use these I also add a sprinkle of paprika instead of the dill.
  • You can also shredded rotisserie chicken and turn this into a meal which serves 4 instead.

CHICKEN BACON APPLE STRATA/BREAD PUDDING

This recipe is perfect for the FULL family weekend where you want to spend more time with the family than in the kitchen. This can be made well in advance and just be popped into the oven when needed. It’s the perfect recipe for either brunch OR supper! I adjusted the flavors from the original to our liking, but ALSO think that next time I will cut the bread into chucks and do it more like a bread pudding.

CHICKEN BACON APPLE STRATA
3/4 pound bacon, chopped
8 slices thick sandwich bread
2 Granny Smith apples, peeled, cored and sliced thin
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded rotisserie chicken
1 1/2 cups whole milk
4 large eggs
FRESH ground salt and pepper
3/4 teaspoon creamy horseradish
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese

  • Cook bacon until crispy. Drain on paper toweling.
  • Spray a 10 inch spring form pan with non-stick cooking spray.
  • Arrange 4 slices of bread in the baking dish, cutting bread as necessary to form a single layer.
  • Arrange half the apples over the bread layer followed by the bacon pieces and cheddar cheese.
  • Top with chicken pieces in an even layer.
  • Top with remaining apples followed by the remaining.
  • Top with remaining bread slices.
  • Whisk together the milk, eggs, horseradish, salt and pepper. Pour over bread tops, pressing to submerge the bread into the egg mixture.
  • Cover with saran and refrigerate at LEAST 8 hours.

  • Preheat oven to 350°.
  • When ready to bake, top with the melted butter.
  • Sprinkle with Parmesan cheese.
  • Bake 45-60 minutes until strata is puffed and golden brown.