COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces

1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

CRAZY PIZZA BREAD ~ BLOG 366.347

I adapted this version of Crazy Pizza Bread from Sandra at Full Bellies Happy Kids who adapted it from The Ivory Hut

Sandra said that the first thing that came to her mind was, WHY didn’t I think of that?. I have to concur!!!! This is sooooooooo simple and beyond delicious! Hubby gave it a HUGE seal of approval. I like to make these individually like the pasties we used to get back east. Sometimes I over fill them LOL 😂

CRAZY PIZZA BREAD
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon FRESH ground kosher salt
(2 cups favorite toppings, chopped)
1/2 cup small chopped sausage pieces
1/3 cup small diced pepperoni
1/3 cup small diced red onion
1/3 cup small diced marinated artichokes, drained well
1/4 cup (rehydrated, but drained) sun-dried tomatoes, chopped small
1/4 cup small diced red pepper

1 SMALL bunch green onions, chopped
8 ounces shredded mozzarella cheese
1 tablespoon avocado oil

  • Sprinkle yeast over warm water in a bowl and let sit 3 minutes until foamy.
  • Add flour and salt, mixing by using a mixer, spoon, or your hands JUST until it comes together.
  • Add in the toppings and combine well. Dough will be tacky, dust with a bit of extra flour if it feels too tacky.
  • Let rise for about an hour at room temperature.
  • Place in the refrigerator to rise for another hour.
  • Take the dough out of the refrigerator.
  • On a floured surface roll out into a rectangle about 11×17”.
  • Sprinkle cheese over top.
  • Evenly layer the “toppings” or innards over the cheese.
  • Fold along the long side, like an envelope.
  • Seal sides so cheese is not exposed.
  • Let rest while you preheat oven to 450°.
  • After oven comes to temperature wait 15-20 minutes before baking pizza.
  • Bake the bread 25-30 minutes on a pizza stone or baking sheet until golden brown.
  • Brush the top with olive oil a few minutes before removing from oven.
  • Let rest on a wire rack to cool 5 minutes before slicing.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN ENCHILADA BAKE ~ BLOG 366.298

We love to buy the enchilada bake casserole at Costco for a crowd, but at $5.99 a pound it just isn’t feasible for just the 2 of us. It doesn’t freeze well in my opinion, so it is so much better to make it from scratch. It’s easy to make from scratch and just plain comforting.

CHICKEN ENCHILADA BAKE serves 8

SAUCE see notes
1 small yellow onion, diced
FRESH ground sea salt and black pepper
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon WONDRA flour
15 ounces tomato sauce
1 cup homemade chicken stock
2 cloves garlic, FINELY minced

  • Preheat your oven to 350°.
  • Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • Heat 1 tablespoon oil over medium heat in a large skillet.
  • Add diced onion and FRESH ground sea salt and black pepper.
  • Saute 5 minutes until the onion is translucent.
  • Add the garlic, sautéing 30 seconds more.
Sprinkle the chili powder and cumin on the onion.
  • Whisk in the flour.
  • Slowly whisk in chicken stock followed by the tomato sauce.
  • Bring to a simmer and cook 5 minutes or so, stirring occasionally.
  • Transfer the enchilada sauce to a blender and blend to make smooth if you’d like, but not absolutely necessary.
  • Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
  • Pour 1/2 cup of enchilada sauce into the chicken mixture.


CASSEROLE
3 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper
4.5 ounce can diced green chiles, drained
1/2 cup diced red and orange peppers

15 ounce can black beans, drained and rinsed
15 ounce can small pinto beans, drained and rinsed
1 can Green Giant Mexican corn, drained
12 corn tortillas, 6 inch
3 cups shredded Colby jack cheese, see notes

  • In a bowl mix together the shredded chicken, salt, black pepper, green chiles, black beans, pinto beans and corn.

  • Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
  • Divide the chicken mixture in half.
  • Add half of it to the top the tortillas in the pan.
  • Top with 1 cup of cheese.

  • Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture.
  • Sprinkle with diced peppers.
  • Pour any remaining sauce over the casserole and top with 2 cups of shredded Colby jack cheese.

  • Bake uncovered for 25 minutes.
  • Uncover and bake 15 minutes more until cooked through and cheese is melted and bubbly.


NOTES:

  • You can replace this enchilada sauce recipe with two cups of store bought sauce.
  • Shred your own cheese whenever possible to avoid the preservatives added to store bought.

BROCCOLI BEEF & CHEESE STRATA ~ BLOG 366.296

I don’t remember what book this recipe was adapted from, but I LOVE the servings section! Serves 8-10 people and one dog 😀

BROCCOLI BEEF & CHEESE STRATA
12 slice sourdough bread
1 1/2 cup shredded cheddar cheese
12 ounce package chopped broccoli, thawed and drained well
1 LARGE shallot, chopped
1/2 pound QUALITY ground beef, browned & crumbled

1 cup small diced ham
1 medium tomato, diced
5 LARGE eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
1 1/2 cups WHOLE milk

  • Butter a 9 x 13 baking dish.
  • Layer half the bread on the bottom of the baking dish.
  • Sprinkle half the cheese over the bread slices.
  • Sprinkle the onions, ham, shallot and tomatoes over the cheese.
  • Top with remaining cheese and bread slices.
  • In a mixing bowl whisk together the eggs, milk and seasonings.
  • Pour egg mixture over the layered ingredients.
  • Cover and refrigerate over night.

 

  • Next morning preheat oven to 350°.
  • Bake 40-50 minutes or until baked through and knife comes out clean.

PORK CHOPS with SCALLOPED POTATOES ~ BLOG 366.284

One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.

PORK CHOPS with SCALLOPED POTATOES

5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour

3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a large baking dish.
  • Peel and thinly slice the potatoes, about ¼-inch thick.
  • Slice or dice the onion.
  • In a large bowl whisk milk and seasoning together with the flour until smooth.
  • Stir in cheese and onions.
  • Fold in potatoes.
  • Transfer the mixture to the prepared baking dish and dot with butter.
  • Arrange the pork chops on top of the potato mixture.
  • Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
  • Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.

NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278

It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS

1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas

  • Heat oven to 350°.
  • Spray 9 x 13 in. Baking dish with cooking spray.
  • Melt butter in a large skillet.
  • Add onion and pepper, cooking 4 – 5 minutes.
  • Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
  • Add FRESH ground sea salt and black pepper, to taste.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese.
  • Spread 1 tablespoon enchilada sauce onto each tortilla.
  • Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
  • Roll up tortillas tightly and place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Spray foil with non-stick spray and cover enchiladas.
  • Bake 30 minutes.
  • Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.

NOTE:

  • Use 1 1/2-2 cups FRESH pineapple if you have it!
  • You could substitute enchilada sauce if you prefer, but we really like the green 😀

SMOTHERED POTATOES ~ BLOG 366.249

This is one of those recipes I found written on a scrap piece of paper in the bottom of an antique recipe box. Whoever wrote it had written a side note saying it was excellent.

 

SMOTHERED POTATOES

2 extra large russet potatoes,baked, cooled and sliced
3-4 strips bacon, diced, cooked crisp, reserve rendered fat
1 LARGE shallot, diced
1/2-1 SMALL red pepper, diced
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

  • In the same pan you cooked the bacon, add shallot pieces, cooking 1 minute.
  • Add red pepper pieces, cooking until peppers are softened.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Layer potatoes in baking dish, seasoning with FRESH ground sea salt, black pepper and paprika.
  • Sprinkle with bacon pieces and cheese.
  • Bake 10 minutes until heated through.

SUPREME BEEF FLAUTAS ~ BLOG 366.219

Flautas are one of my favorite ways to eat Tex Mex. It’s like your favorite taco and a burrito had a baby. All rolled up and fried to give you a crispy shell outer shell even though they are baked and stuffed with all your favorites and then topped with FRESH pico de Gallo and lime cream.

BEEF FLAUTAS SUPREME Yields 6 flautas

1 LARGE shallot
3/4 pound QUALITY ground beef
1 teaspoon Pampered Chef Tex-Mex or southwest seasoning
1 teaspoon tomato paste
1/3 cup chicken broth

  • Adjust rack to middle position and preheat oven to 425.
  • Line a baking sheet with foil and brush with oil or coat with nonstick spray.
  • Wash and dry all produce.
  • Halve, peel, and thinly slice shallot and mince a few of the slices until you have 1-2 tablespoons.
  • Save the minced portion for the PICO DE GALLO.
  • Heat a drizzle of oil in a large pan over medium-high heat.
  • Add sliced shallots, cooking for 2 minutes.
  • Add ground beef and seasoning, cooking 4-6 minutes, breaking up meat into pieces, until beef is browned and shallot is softened.
  • Stir in tomato paste and chicken broth (½ cup for 4 servings).
  • Simmer 2-4 minutes more until mixture is thickened and beef is cooked through. Turn off heat.

6 Flour Tortillas
½ cup Mexican Cheese Blend

  • Drizzle tortillas with 1 tablespoon avocado oil (2 tablespoons for 4 servings).
  • Brush or rub to completely coat.
  • Place tortillas on a clean work surface.
  • Add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese.
  • Roll tortillas up tightly, starting with filled sides, to create flautas.
  • Place seam sides down, snugly on prepared sheet.
  • Bake on middle rack until golden brown and crispy, 8-12 minutes.

PICO de GALLO
1 LARGE Roma Tomato
4 tablespoons sour cream
2 teaspoons avocado oil
1 LARGE lime, juiced (I serve with an additional lime wedge)
2 green onions, sliced

  • Finely dice tomato.
  • Zest and quarter lime.
  • In a small bowl, combine tomato, minced onion, half the lime zest, and half of the lime juice.
  • Season to taste with salt.

 

  • In a separate small bowl, combine sour cream, remaining lime zest, and the other half of the lime juice.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Season to taste with salt.
  • Divide flautas between plates.
  • Top with pico de gallo, sliced green onions, lime wedges and lime crema.
  • Serve.

 

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

BBQ BEEF PATTIES & ASPARAGUS RICE ~ BLOG 366.156

I found both of these recipes in one of the several old recipe boxes I found during a recent antique store expedition. They were quite good, after bringing them forward 50 years or so 😀

BBQ BEEF PATTIES

BEEF PATTIES
1 cup bread crumbs
1 1/2 cup whole milk
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY minced
2 teaspoons Worcestershire sauce
3/4 pound LEAN ground beef
1/4 pound QUALITY ground pork

  • Preheat oven to 375.
  • In a large bowl pour milk over bread crumbs and let set 5 minutes.
  • Add garlic, onion, beef, pork and Worcestershire, minimally mixing until well blended.
  • Shape into 6 patties and place in large baking dish.
  • Pour sauce AROUND the patties.
  • Bake uncovered 45 minutes.

SAUCE
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup jalapeño ketchup
1/2 cup chicken broth
1/2 cup chopped green onion

  • Combine all the ingredients in a small sauce pan, stirring to blend.
  • Heat until sugar is dissolved and sauce is heated through, but do NOT boil.

ASPARAGUS RICE PILAF

1 1/2 cups uncooked rice
3 1/4 cups homemade chicken broth
3/4 pound asparagus, trimmed
2 tablespoons butter
3-4 LARGE green onions, minced
FRESH ground sea salt and black pepper
1/2 cup FRESHLY grated Parmesan cheese
FRESH thyme leaves

  • Blanch asparagus in boiling water for 2 minutes.
  • Drain and rinse in cold water until cool.
  • Cut spears into small bite size pieces.
  • Melt butter over medium heat in sauté pan.
  • Add onion, sautéing until softened.
  • Add rice, thyme leaves, FRESH ground salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook 15-20 minutes until rice is tender and moisture is completely absorbed.
  • Remove from heat and fold in asparagus and Parmesan cheese.
  • Serve immediately.