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.

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

3 dozen chicken drumettes
FRESH ground sea salt and black pepper, to taste
36 slices bacon, cut down to 3/4 strips – save 1/4 ends for another dish or salad
1/2 cup favorite BBQ sauce (I use Sweet Baby Ray’s Honey Chipotle)
3 tablespoons pineapple juice
36 toothpicks
Lime wedges for serving.

  • Soak toothpicks in pineapple juice for 20 minutes.
  • Prepare grill for indirect heat.
  • Pat chicken dry.
  • Season chicken with salt and pepper.
  • Wrap each piece with a bacon slice and secure with a soaked toothpick.
  • Oil grill grates.
  • Grill drumettes over direct heat 4-6 minutes until bacon is lightly browned. Turn frequently so as to brown evenly.
  • Move chicken to cold side of grill, cover and cook 20-25 minutes until chicken is cooked through.
  • Baste several times during last 5 minutes.
  • Serve with lime edges.

OVEN FRIED CHICKEN

OVEN FRIED CHICKEN
6-8 chicken pieces, legs and thighs
1 tablespoon Frank’s original hot sauce
2 cups buttermilk
1 cup Bisquick
1 teaspoon each FRESH ground Sea salt and black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 cup crisco
1/4 cup butter

  • Whisk together the buttermilk and hot sauce.  Submerge chicken pieces in buttermilk mixture and chill in refrigerator for 8-24 hours.
  • Drain chicken WELL.  Discard marinade.
  • Preheat oven to 425°.
  • Whisk together Bisquick, salt, pepper and paprika in a large ziploc bag.
  • In a large baking dish that will hold the chicken pieces in a single layer, melt the crisco and butter in the oven.
  • Add chicken pieces to Ziploc bag, shaking until well coated.
  • Add chicken pieces skin side down to hot butter mixture.
  • Bake 45 minutes until skin is crisp.
  • Turn chicken and return to the oven for another 15 minutes until cooked through.
  • If desired make a gravy from the drippings and serve with mashed potatoes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 40 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy Homemaker Monday

GOOD MORNING We had a quiet weekend with some antiquing and lunch out on Saturday and a munchkin birthday party yesterday.  I can’t believe he’s 13 already!   Quickly he’s probably not going to like me calling him a munchkin 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING So it’s for sure that fall is here!  I saw the first geese flying south and honking loudly yesterday and the heat clicked on last evening during the football game!  We even had our first frost warnings over the weekend and again tonight.  I have to admit I was kind of glad to trade in my flip flops for real shoes, socks and pull out the hoodies 😀  Today is a teal blue lightweight hoodie, Levis and denim POPS.

ON THE BREAKFAST PLATE Hot water, banana and kiwi

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… all caught up
  • YARD… cut back squash and tomato plants for recycling
  • APPOINTMENTS & TO DO… just a couple
  • BLOG… I guess this is where I’ll be doing the countdown 😀 Can you believe it only 87 days until Christmas?  I’m working on the BLOGMAS 2019 schedule looking for ideas to make it interesting – Any suggestions?
  • CRAFTS/PROJECTS… I’m finished some Christmas bulbs to match the new garland.

ON MY MIND Worried about my mom and step dad who both came home quite ill from their trip to Nova Scotia and praying they take care of themselves!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I’m still sorting through new shows, but like quite a few of the new ones.  So many of my favorites have been killing off favorite characters which I know is their way of spicing things up, but I’m not sure I like it! 😀

I’M READING  I’m still reading:

Ava Miles’ Merriams #3 Valley of the Stars

FAVORITE PHOTO FROM THE CAMERA So this appeared behind the house over the weekend along with all the digging flags.  Just hoping that whatever they’re doing on the highway doesn’t result in a power outage! Or affect the new fence, etc…

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – TAMALE PIE with SWEET & SOUR TOMATOES
TUESDAY – HONEY GARLIC GLAZED CHICKEN
WEDNESDAY – MARMALADE MEATBALLS & SALAD with TARRAGON VINAIGRETTE
THURSDAY – C.O.R.N.
FRIDAY – CHICKEN FRIED CHICKEN with PEPPERED GRAVY
SATURDAY – MEATLOAF, BROCCOLI & MASHED POTATOES
SUNDAY – C.O.R.N.

My weekly links and pictures are now in a separate post 😀

MENU PLAN MONDAY week 40 of 2019

MENU PLANS FOR THE WEEK
MONDAY – TAMALE PIE with SWEET & SOUR TOMATOES
TUESDAY – HONEY GARLIC GLAZED CHICKEN
WEDNESDAY – MARMALADE MEATBALLS & SALAD with TARRAGON VINAIGRETTE
THURSDAY – C.O.R.N.
FRIDAY – CHICKEN FRIED CHICKEN with PEPPERED GRAVY
SATURDAY – MEATLOAF, BROCCOLI & MASHED POTATOES
SUNDAY – C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK

  • OVEN FRIED CHICKEN
  • GRILLED BBQ BACON WRAPPED CHICKEN WINGS
  • TARRAGON VINAIGRETTE
  • CHICKEN & BROCCOLI COBBLER
  • COUNTRY CHICKEN & GRAVY
  • HONEY GARLIC GLAZED MEATBALLS

FEATURED PARTY LINKS

CHEDDAR BISCUITS

These biscuits are SOOOOOOOO simple AND SOOOOOOOO flavorful too!

CHEDDAR BISCUITS yields 8 biscuits
1 cup all purpose flour
1 cup bread flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 cup grated extra sharp cheddar cheese
4 slices medium cheddar, halved diagonally
1 1/2 cups heavy cream

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray or use a silpat.
  • Whisk together the flours, sugar, baking powder and salt.
  • Add 3/4 cup of the cheese with the flour mixture, tossing to coat the cheese.
  • Add 1 1/4 cup of heavy cream, mixing well with a wooden spoon until dough forms.
  • Turn dough out onto greased wax paper.
  • Add remaining cream to bowl, collecting all the stray dry flour bits. Add to dough and knead together until smooth for 30 seconds. Form into an 8-inch circle.
  • Cut into 8 wedges.
  • Place wedges on baking sheet.
  • Bake for 8 minutes.
  • Add a slice of the medium cheddar to each wedge.
  • Sprinkle with remaining shredded cheese, rotate pan and return to oven for another 8 minutes.

NOTE:  These biscuits work with ANY flavor cheese you choose.  I often make them with Pepper jack or Gruyere and often add a small amount of green chilies or chopped olives when the flavor calls for it.

SWEET & SOUR TOMATOES

This is one of the simplest and most flavorful ways to use end of the season garden tomatoes!

SWEET & SOUR TOMATOES
2 cups chopped tomatoes
1/4 cup apple cider vinegar (or other flavor of your choice)
FRESH ground sea salt and black pepper
1-2 tablespoons sugar

  • Sprinkle tomatoes with sugar and toss.
  • Sprinkle again with FRESH ground salt and pepper and toss to mix.
  • Pour vinegar over and toss to mix.
  • Chill.

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO
Has it been hot where you are? It certainly hasn’t been here but, I can’t think of a better way to celebrate ANYTHING than to make some homemade ice cream!

The best part about this recipe is that it’s a no churn, soft serve recipe with delectable appealing flavors. I use my Klee to make it, but it’s not even necessary. It can be made in simple kitchen ware. It’s so good, it disappears pretty quickly around here, so I usually make a double batch. It is also great to change up in flavor by using golden or lemon flavored Oreos!  Honestly you could use ANY cookie for your favorite flavors!

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of cheesecake flavor pudding mix
1/2 normal package of Oreos – crushed.

Instructions using Metal loaf pan:

  • In a bowl, pour 2 cups of heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.  Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

CHICKEN CORDON BLEU MEATBALL PASTA BAKE

CHICKEN CORDON BLEU MEATBALL PASTA BAKE serves 6-8 adapted from Twisted Food

1 pound ground chicken
1 egg beaten
½ cup FRESH breadcrumbs
½ cup finely grated Parmesan cheese
2 tablespoons FRESH chopped parsley
2 green onions, FINELY minced
2 cloves garlic, minced
1 tablespoon avocado oil
FRESH ground Salt and pepper
Cubed Tavern ham
Cubed swiss cheese

  • In a large bowl, mix together chicken, egg, breadcrumbs, Parmesan cheese, parsley, onions, garlic, salt and pepper.
  • Form into golf ball sized balls.
  • Flatten each ball on your palm and place one piece of ham and a cube of Swiss cheese.
  • Wrap and roll into a ball. Continue with rest of mix.
  • Heat oil in a nonstick pan over medium heat.
  • Pan fry meatballs until golden brown all around.
  • Remove and wipe out the pan.

2 tablespoons avocado oil
3 tablespoons butter
3 cloves garlic, minced
5 tablespoons WONDRA flour
2 cups chicken stock
1 cup heavy cream
1 teaspoon dijon mustard
12 ounces penne pasta, prepared
1 cup grated Cheddar cheese, divided
1 cup grated Swiss cheese, divided
1 cup grated Mozzarella, divided
Salt and pepper to taste
¼ cup pasta water
Chopped parsley

  • Preheat an oven to 350º.
  • Add the butter and let it melt, add garlic and cook for 30 seconds.
  • Sprinkle in the flour and cook for 1 minute.
  • Gradually whisk in the chicken stock until combined and smooth then pour in the cream.
  • Bring to a simmer and stir through the mustard.
  • Cover with a lid and let thicken slightly.
  • Season the sauce with salt and pepper.
  • Add the pasta, half of each cheese and the meatballs. Stir to coat.
  • Pour the pasta mix into a large casserole dish.
  • Bake for 10 minutes and then grill for 5 minutes.
  • Sprinkle with parsley and serve.

INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY

8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese

RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

  • Shred leftover Tuscan Chicken with two forks.
  • Mix the shredded chicken back into the leftover Tuscan Sauce.
  • In a mixing bowl, beat one large egg, then add in Ricotta cheese.
  • Season with Italian seasoning, salt and pepper, to taste.
  • Spray 7-inch springform pan with non-stick cooking spray.
  • Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.
  • Layer ⅓ portion of the Tuscan Chicken on the lasagna noodles.
  • Layer ⅓ of the Ricotta cheese mixture onto the chicken layer.
  • Layer ⅓ of the sliced onions and mushrooms on top of the ricotta cheese layer and top with ⅓ of the shredded mozzarella cheese on top. Repeat this layering cycle twice.
  • Add ¼ cup freshly grated Parmesan cheese on the very top.
  • Wrap the springform pan tightly with aluminum foil.
  • Pour 1 cup cold water, then place a trivet in Instant Pot.
  • Create a foil sling and place the springform pan in Instant Pot.
  • Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

OPTIONAL NOTE:
If you want to brown the Parmesan cheese on top:

  • To brown the Parmesan cheese on top, preheat the oven to 425° while the Instant Pot is natural releasing.
  • Place the cooked Tuscan Chicken Lasagna in a 425° oven for 6-7 minutesuntil the cheese is browned on top.
  • For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna.
  • Slice and serve immediately!

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE

You are going to LOVE this wonderful classic, though updated, French chicken dish from France. Apples are quite prominent in the Normandy region of France and are quite good in both sweet and savory as you’ll see from this recipe.

2 pounds (4) boneless, skinless chicken breasts
1 tablespoons butter
1 tablespoon avocado oil
1 LARGE shallot, diced
8 ounces BEECH mushrooms
1 LARGE garlic clove, minced
¼ cup WONDRA flour
½ cup chicken stock (I prefer homemade)
1 cup apple cider
Juice of 1 LARGE lemon
¼ cup brandy
1 LARGE Granny Smith apple, washed, cored and chopped
¼ teaspoon FRESH ground sea salt and black pepper
¼ cup heavy cream

  • In a small bowl combine lemon juice and just enough water to submerge the apple pieces.
  • In a large skillet heat avocado oil over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sear over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside, keeping warm.
Add butter to the pan and reduce the heat to medium.
  • Add shallots and sauté for 4-5 minutes, until golden.
Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
With a slotted spoon, remove onions and mushrooms from the pan.
  • Add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
Add the stock to de-glaze the skillet, scraping up any stuck bits.  
Add the apple cider and brandy, blending well.
  • Add the cream and blend well, turning the chicken to coat.
  • Drain the apples.
  • Return the chicken to the pan, nestling them among the onions and mushrooms.
  • Nestle apple pieces into pan also.
  • Adjust the salt and pepper to taste.
  • Simmer, uncovered, for 20 minutes over medium low heat until the sauce has thickened to your liking and chicken is completely cooked through.

MENU PLAN MONDAY week 39 of 2019

MENU PLANS FOR THE WEEK
MONDAY – BACON WRAPPED GRILLED CHICKEN WINGS & BBQ BEANS
TUESDAY – TAMALE PIE & SALAD
WEDNESDAY – OVEN FRIED CHICKEN & BISCUITS with SALAD
THURSDAY – COUNTRY CHICKEN & GRAVY with GREEN BEANS
FRIDAY – CHICKEN & BROCCOLI COBBLER with HONEY ROASTED CARROTS
SATURDAY – HONEY GARLIC MEATBALLS with PARMESAN MASHED POTATOES & SALAD
SUNDAY – C.O.R.N

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

SUCCESSFUL RECIPES THAT WILL POST THIS WEEK:

  • CHICKEN NORMANDY
  • COOKIES AND CREAM ICE CREAM
  • INSTA-POT TUSCAN CHICKEN LASAGNA
  • CHICKEN CORDON BLEU MEATBALL PASTA BAKE
  • SWEET & SOUR TOMATOES
  • CHEDDAR BISCUITS