Crispy Cheddar Chicken

Crispy Cheddar Chicken (August)

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks. 

2. In a small food processor grind up the ritz crackers. 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk…then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.  Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

Cilantro Thai Grilled Chicken

Cilantro Thai Grilled Chicken

Cilantro Thai Grilled Chicken (serves 8)

4 garlic cloves, coarsely chopped
1 cup cilantro
2 tablespoon soy sauce
2 tablespoon toasted sesame oil

8 boneless skinless chicken breasts

Grill or put under broiler

(I thought I was going to do Huli Huli Chicken - but this recipe is so yummy and a little different - great on the grill! Hope you guys like it!)

Fresh Basil Pesto Linguini with Homemade French Bread

Fresh Basil Pesto w/ Linguini

Ingredients:

2 cups packed fresh basil leaves
2 cloves of garlic
1/3 cup of pinenuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup freshly grated Pecorino, Romano, or Parmesan cheese

Directions:
Combine basil, garlic, and pine nuts in a food processor and pulse until coursely chopped. I like to add slowly the olive oil until it is incorporated and smooth. Season with salt and pepper.

FREEZER DIRECTIONS:

Thaw pesto in the refrigerator. Cook Linguini as shown on package. Toss the pesto into the warm pasta. Serve.  You may need to add a bit of olive oil to help cover the pasta.


European French Bread Recipe

Ingredients
2 1/2 c warm water
2 T sugar
2 pkgs yeast (2 T)
1 T oil
1 T salt
6 c flour
1 egg, Beaten
Sesame seeds (optional)

In a large bowl, mix water, sugar, and yeast. Let stand until dissolved. Add salt, oil and 3 cups of flour. Beat vigorously. Stir in remaining flour until well mixed. Let rest 10 min. Stir down. Repeat resting and stirring down 5 times. Turn onto floured surface. Knead only enough to coat dough enough to handle. Divide into 2 parts. Roll 1 part into a 9 x 12 inch rectangle. Roll up jellyroll fashion starting with the long portion of dough. Place lengthwise on greased cookie sheet. Let rise for 30 minutes. Make 3 diagonal slashes across loaf with a sharp knife. Brush the surface with beaten egg. Sprinkle with sesame seeds if desired. Bake at 400 degrees for 25-30 minutes. Remove to cool. Wait at least 5 to 10  minutes before cutting into slices.

Sausage, Potato, and Kale Soup like at Olive Garden, (Zuppa Toscana)

(This recipe makes enough for two families, more than 16 servings)

1 bunch kale, washed, bite size
10 whole fresh red potatoes
1 whole onion, chopped
1 1/2 lbs Italian sausage
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp black pepper
2 cups chicken broth
2 cups whole milk
4 cups half and half
salt to taste

Wash, slice, and boil potatoes, then set aside. Cook sausage and onion, drain.  In a large stock pot combine the potatoes (drained), sausage, onion, spices, broth, milk, and half and half. Simmer for 20 minutes.  Stir in kale, and simmer an additional 5 min. Serve with bread sticks and salad.  Enjoy.
When I made this soup, the grocer was out of Italian sausage, so I searched online for a recipe to make Italian sausage and then I added those spices to the sausage as it cooked.  If the soup is too spicy for you, eat less of the liquid with it.  We really enjoy this soup.  Kids can pick the kale out, if they choose.  Also, after taking this from the freezer, let it thaw on the counter and just warm it in a pot to serving temperature. If you cook it too much, the kale will be less appetizing. :)

August SLOW COOKER FRENCH DIP SANDWICHES

2 Tbl olive oil                                         2 cups water
1 (2 ½ -3 pounds of beef roast               2 (14.5 ounce) cans beef broth
Kosher salt                                             1 (16- ounce) package sliced Swiss cheese
2 (1-ounce) packages dry onion soup mix   

1.    Heat olive oil in a large pot or skillet over medium heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2.   When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn’t take more than a few minutes– you just want to quickly brown the roast to add flavor and seal in the juices.
3. Transfer the roast to you slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.
4. Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook it on high until it begins to boil and then switch the heat setting to low: thi9s is the preferred method because it seems to make the meat more tender, but it’s not always possible to be there to switch the heat setting in the middle of the day.
5.   When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty roll with a slice of Swiss cheese. If desired you can slide it under the broiler on your oven to toast the bun and melt the cheese. Serve with the juice from the slow cooker as au jus for dipping.

**Alternative way make French bread and place on a greased cookie sheet and flatten out to fit the pan. Put meat and cheese down the middle of the bread and slice the edges of the bread to the meat area, about 2 inches apart. Then braid the bread.  Bake at 375 degrees for 20 minutes and rub butter on the loaf when it comes out of the oven.  Make the package of Au Jus sauce and dip sandwiches in the sauce.

FRENCH BREAD

1 Tbl. Active dry yeast                3 Tbl. Vegetable oil
1 ½ cups warm water                  1 egg
1 ½ Tbl. sugar                              4–51/2 cups flour, divided
1 tsp. salt                   

1.   Combine the yeast,  water, and sugar in a large mixing bowl and allow to stand 10 minutes or until bubble.
2.   Add salt vegetable oil, and egg and combine. Add 3 cups flour and mix well until well combined. Add enough remaining flour to make a soft dough that barely sticks to your fingers. Knead, either by hand or in mixer for another 2–3 minutes. Cover and allow to rise 1 hour and 45 minutes. (1 ½ hours will do in a pinch).
3.   Punch down the dough. Spray a cookie sheet with non stick cooking spray. For a loaf of bread, shape into a loaf and place on a greased cookie sheet. For buns or hoagies, divide equally into 8–10 (or even 12) pieces and shape as desired. Use a scale, if you have one, to ger equal-sized buns.
4.  It’s okay if dough pieces touch (or will touch after having risen). Cover and allow to rise another 1 1/4 – 1 ½ hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.
5.   Preheat oven to 375 degrees. Place in oven for 20 minutes or until the loaf is golden brown. Spread butter over the top when it is hot.

For the Freezer meal: I put the bread in the bags right from making it. The best way to thaw the bread it to put it in your refrigerator the night before and let thaw out in the refrigerator. About 1 hour before you are ready to bake your sandwich spread the dough out on the cookie sheet and follow instructions on the bag. The Au Jus sauce tasted fatty so I included the Au Jus package to go with your sandwiches.

Arroz Con Pollo

Arroz Con Pollo

This is a Peruvian recipe that I learned from watching a couple different times from different Peruvian ladies. Neither had recipes, so this is my first time trying to get it into recipe form.

1/2 onion
1 to 2 garlic cloves
1/2 bag of spinach
1 bunch of cilantro
1 TBL of chicken bouillon
1 - 2 tsp of Cumin
1 tsp Oregano
1/2-1 tsp of pepper
5 - 6 cups of water
4 cups of Rice
1 to 2 lbs of chicken
1 cup of diced carrots
frozen peas (optional)

Brown chicken in large skillet.  I usually use olive oil, fresh garlic, and lightly salt/pepper.  While browning chicken I put 1 cup of water in my blender with the following ingredients:  onion, garlic, washed spinach, cilantro, bouillon, cumin, oregano, & pepper. Blend well.  Once blended you should have 2 cups of very green liquid. Add remaining water so that you have 6 cups total.  Put rice in large skillet with the chicken.  Chicken does not need to be fully cooked.  Pour green sauce over rice and chicken. Stir & put in the carrots.  Cover for 20 minutes.  Be careful!  This tends to burn quickly.  Most Peruvians will put in the frozen peas just a few minutes before serving, just to get warm.

FREEZER MEAL INSTRUCTIONS:

Thaw green liquid. Be careful, I am afraid this will leak.  Place chicken in large skillet with rice. Pour liquid over rice and chicken and cook on low for 20 minutes.  Stir periodically so that it won't burn.

Side dishes:  
When I make this I usually use the other 1/2 of bag of spinach and make a spinach salad to go with.

Tin Foil Dinners OR Oven Bake

FYI: I'm so sorry about the repeat meal! I tried to post it when I was in Pennsylvania, but after typing the whole post, I accidentally erased it and just gave up! Bethany made the meals when I was gone since I didn't get them taken care of before I left. Anyway, she saved the day by making the meals, but I do apologize about you getting two of the same meal! Anyhow... You can also bake the meat and vegetables in a baking dish or roasting pan in your oven, if you don't mind heating up your kitchen. I have also made tin foil dinners and baked them in my oven, if you aren't going camping or don't have a fire pit. Recipe: ground beef, sliced onion, carrots, sliced potatoes, seasoning to taste. Some people like to add creamed soup or onion soup mix. You can either make patties, or just crumble the ground beef on top of the vegetables - that way the flavors mix through the vegetables, and it is easier! If you are using foil rather than a roasting pan or baking dish, I like to double wrap the dinners and seal them very tightly.

Chicken Fettuccine Alfredo

4-6 boneless chicken breasts, cubed, cooked
(Grilled chicken tastes great)
1/2 c. butter
2c. heavy whipping cream
1/2 tsp salt & dash pepper
1/2 c. grated fresh parmesan cheese

Melt butter in saucepan.  Add cream, salt & pepper.  Stir and simmer on low for 2-3 minutes. 
Add cheese.  Add chicken.  Place in freezer bag.  Seal and freeze. 
To serve: Thaw.  Heat Alfredo mixture and serve over hot fettuccine noodles.  (I gave everyone bowtie, that's what my kids like.)
Top with grated parmesan cheese if you like. 

This is the original recipe, but I melted my butter and then sauteed onions, and mushrooms in the butter.  I also cooked bacon and then added that with my chicken. 

I did slightly under cook the chicken, so just cook it for about 20-30 minutes on the stove top to heat up.  Make sure that is after it is thawed. 

Serve with green salad and some bread sticks, enjoy!

Kellie's August Plan

Hello Ladies!!!  I have been craving Summer salad.  Tisha said it would be okay if I repeated her BYU Spinach Salad from a few months back.  The recipe can be found under the label "Tisha" or "other." 

I have found when I serve salad, my family eats it best if I set it up like a salad bar and they pick and choose their own toppings and amount of dressing. 

Have a Great day!

Kellie

Creamy Chicken Enchiladas

2 cloves of garlic, crushed
1 medium/small onion, chopped
2 tsp olive oil
3 C cooked and shredded chicken
1 can cream of chicken soup (or homemade soup mixture)
1 1/2 C low fat sour cream
1/3 C green chillies
10-12 tortillas
1 lb. grated cheddar cheese

Saute garlic and onion in oil until translucent. Remove garlic and onions.  I then saute the cooked chicken a minute just to give it a little extra flavor.
In a medium/large bowl combine garlic, onion, soup, sour cream, chillies.  Set aside 1/4 of the mixture.  To the remaining mixture add chicken and 1/2of the cheese.
Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with remaining 1/4 of the mixture and top with second 1/2 of cheese.
Bake @ 350 for 20-30 minutes.

FREEZER INSTRUCTIONS

You will have three frozen bags. 1) Chicken filling mixture.  2) Topping mixture.  3) Topping Cheese.

Thaw all three bags.

Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with topping mixture and sprinkle with topping cheese.  Bake @ 350 for 20-30 minutes.

SERVING SUGGESTIONS

Large green salad

Fresh fruit

Shredded Beef Burritoes

I just cooked the roast in a slow cooker overnight.  Then shredded it in the morning.  You only need to use part of your roast (I actually like to make these with the leftover roast from Sunday dinner).  Then I pour 1/2 can enchilada sauce and 1/2 can tomato soup over the shredded beef.  Mix together.  You may need to add a little water if it seems too thick.  Fill each burrito with meat and cheese.  Roll up.  Place burritoes in a baking dish.  Mix the rest of your enchilada sauce and tomato soup with half can of water.  You may need to use more sauce and soup to cover the burritoes.  Pour over the top and bake at 350 for about half an hour.  Spinkle with more grated cheese if you wish when they come out of the oven.  Serve with lettuce, sour cream and tomatoes or salsa if you wish.

Corn on the cob or fresh beans from the garden boiled and sprinkled with garlic salt would be yummy with the burritoes.

Hamburger Tin Foil Dinners

Kendra & Natalie are doing hamburger tin foil dinners for August. Here's the basic idea.

Hamburger Patties
Chopped Onions
Chopped Carrots
Bag of freezer corn

Will Need:
Tin foil
Diced potatoes

Options to add to tin foil meal:
Cream of Mushroom Soup
Cheese
Add any other veggies or spices/seasonings that your family enjoys

These can be cooked in your oven, fire pits or on the camp fire if anyone has a camping trip planned.

Cheesy Sausage Penne

Cheesy Sausage Penne

For the freezer meal, put the pasta and sauce in a 9 X 13 pan.  Cut one corner off the cheese bag, push the cut end down into the pasta and squeeze a blob into the pasta. Repeat the blobs until you are out of cheese.  Bake at 350 for 30 minutes if your pasta is precooked, if you put the pasta in raw, pour 1 c. of water over pasta after squeezing in cheese blobs, cover tightly with foil and bake at 350 for 1-1 1/2 hours.

Cheesy Sausage Penne

1 lb Italian sausage

1 clove garlic

26 oz spaghetti sauce

1 lb penne

8 oz cream cheese

1 c. sour cream

4 green onions, sliced

2 c. grated cheddar

Cook sausage and garlic, add sauce.  Cook 20 min.  Cook pasta.  Combine cream cheese, sour cream, cheddar and onions.  Combine sausage and pasta and put ½ in a 9X13.  Dollop ½ of the cheese mixture, then repeat layers.  Bake at 350° for 30 minutes.  Yield: 10-12 servings.

Balsamic Glazed Pork Loin {Slow Cooker}

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Freezer Instructions: I have never tried cooking the roast frozen but I'm sure if you had a lot of time that would work.  Otherwise, thaw the roast and put it in your crock pot with 1/2 cup water for 6-8 hrs. Thaw the glaze and reheat.  When the pork is done, shred and drizzle the glaze over it.