MONTE CRISTO SANDWICH

MONTE CRISTO SANDWICH
Ingredients:

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:

1. Line a cookie sheet with paper towels; set aside.
2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
5. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.
6. Cook one at a time, and allow the oil to reach the desired temperature between each.
7. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

CHICKEN LASAGNA ROLLUPS

 ingredients

chopped cooked chicken  

1/4 cup milk

 1 cup Ricotta cheese

 1/8 teaspoon white pepper  

1/4 cup crumbled feta cheese 

 8 lasagna noodles, cooked and drained  

1/4 cup grated Parmesan cheese  

2 cups Prego Spaghetti Sauce
 
in medium bowl, combine chicken, cheeses, milk, and pepper

 

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake at 375 degrees F for 30 minutes or until hot

Serve, if desired, with additional Parmesan cheese.

BACON CHEESE STUFFED CHICKEN

 

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice (we use the Dizzy Pig’s Raging River)
Toothpicks, soaked in water (optional, to prevent excessive  burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Adapted from Bac'n and eggs

CHICKEN ASPERAGUS ROLLS

 

• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• Salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 cup grated Asiago or Parmesan cheese
• 2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
• 8 spears asparagus, trimmed, halved lengthwise, then crosswise

Directions

1. Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

taken from Martha Stewart......you'll love these!

SHREDDED CHICKEN ENCHALADA'S

 

 Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
*I add a cup of salsa to the chicken mixture ,cumin and a 4 oz can of diced jalapenos to the chicken mixture
   

QUESADILLA CASSEROLE

 Quesadilla Casserole

1 lb ground beef

1/2 cup chopped onion

2 tsp chili powder

1 tsp ground cumin

1 tsp dried minced garlic

1/2 tsp oregano

1/2 tsp crushed red pepper (optional)

16 oz tomato sauce

1 can (15 oz) black beans, drained and rinsed

1 can (8 3/4 oz) whole kernel corn, undrained

1 can (4 1/2 oz) green chilies, undrained

6 flour tortillas (8 inch size)

2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices except the red pepper.  Bring to a boil, reduce heat low and simmer 5 minutes.  Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese. 

3. Bake at 350 degrees for 15 minutes or until heated through.  Let stand 5 minutes before serving.

Enjoy!!

MAPLE & MUSTARD BAKED CHICKEN

• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice wine vinegar- 1 tablespoon

 Directions

Put  6-7 of boneless chicken thighs into an oven-proof baking dish. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

 Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Serve the chicken, making sure to spoon some extra sauce over the top.

CHICKEN PILLOWS

Found this wonderful recipe from Chef in Training

• 1 can of 8 Pillsbury crescents
• 8 oz. block of cream cheese
• 1/4 cup butter
• 2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
• 1 egg
• saltine crackers, crushed (you can also Ritz crackers, Club crackers...basically any that you have on hand!)

TOPPING

• 1 can cream of chicken
• sour cream (a couple spoons full worth)
• milk (enough to reach desired consistency)
• shredded cheese

Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

 After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.

For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

FISH TACOS with STRAWBERRY SALSA

Ingredients:

For the tacos:
1/4 c fresh lemon or lime juice (about 2 limes)
4 T olive oil, divided
3 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 lb white fish fillets such as tilapia, cod, halibut, sole
8 corn tortillas (homemade ones are great!)
2 cups shredded cabbage
For the salsa:
1 pint fresh strawberries, hulled and diced (about 2 cups)
1 English cucumber (or two regular cucumbers, peeled and seeded), diced (about 2 cups)
2/3 cup chopped red onion, shallot, or green onion
2 T chopped fresh cilantro
2 T fresh lime or lemon juice
1/2 tsp salt
1 small jalapeno pepper, seeded and minced (optional)

Directions:

To prepare the tacos:
Combine citrus juice, 2 T oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.

Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

To prepare the salsa:
Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer.

Makes almost 3 cups of salsa.

SHREDDED CHICKEN TACOS

Crispy Shredded Chicken Tacos

Ingredients:

3 1/2 - 4 cups cooked, shredded chicken (about half of a 4 lb roast chicken)
2-3 T taco seasoning, to taste
1/4 cup chopped fresh cilantro
20-24 corn tortillas
about 1/4 cup oil, for frying + more if necessary
Garnishes: cheese (Mindy recommends pepperjack, I used Mexican cotija), lime wedges, sliced avocado, shredded cabbage

Directions:

In a medium skillet over medium heat, add the chicken, taco seasoning, and 1/4 cup of water. Bring to a simmer and let it cook until the sauce thickens and the mixture isn't so watery, about 5 minutes or so. Remove from heat and stir in the cilantro.

Place a few paper towels on a plate and set it next to the stove.

In another large skillet, heat the oil medium-high heat. It should "shimmer" and bubble quite a bit if you stick a wooden spoon in it. Add a couple of corn tortillas the oil. Wait 10-15 seconds, then flip them over. Place some of the chicken mixture down the center of the tortillas (about 2-3 T, depending on the size of your tortillas). Using tongs, fold the tortillas in half and press for a few seconds. The tortilla should start to hold its shape. Cook for 2-3 minutes, then flip them over to the other side to cook for another 2-3 minutes. Both sides should have golden brown spots and the tortilla should be somewhat crisp.

Transfer to the plate lined with paper towels. Cover or place in a warm oven to keep them warm. Repeat with remaining tortillas and filling, adding more oil if the tortillas start to stick or scorch.

Garnish with cabbage, lime, sour cream, avacado

CHEDDAR CHICKEN

CHEDDAR CHICKEN
Serves 4

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
wild rice pilaf and steamed green beans (optional)

Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

Serve with the pilaf and green beans, if desired.

GREEN BEANS WITH BASALMIC AND BACON

 

 green beans in a tangy sweet smoky vinaigrette

 Ingredients

• 4 cans organic green beans
• 4 slices bacon
• 1 onion chopped, optional
• 1 clove of garlic, chopped
• 1/4 cup balsamic vinager
• 1/4 cup sugar
• Salt and pepper to taste

Instructions

1. Saute bacon, garlic and onions until the bacon is crispy and the onions are tender,
2. Pour off all but about 1/4 cup bacon fat.
3. Add the vinegar, sugar and green beans and simmer, stirring occasionally until the beans are coated and the vinaigrette reduces.
4. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

MONTERY JACK CHICKEN CASSEROLE

Ingredients

• 3 cups coarsely crumbled tortilla chips
• 4 boneless chicken breasts or thighs
• Salt and pepper
• 2 (15 ounce) cans cream-style whole kernel corn
• 1 1/2 cups chunky medium hot picante sauce
• 1/2 cup sliced pitted ripe olives
• 1 cup shredded colby-jack cheese
• 1 cup onion
• 1 large green pepper
• 1/4 cup chopped fresh cilantro
• 
  

Instructions

1. Preheat the oven to 350F
2. Oil a 13 x 9 inch pan
3. Cut the chicken into uniform sized chunks
4. Chop the onion and green pepper
5. Season the chicken with salt and pepper
6. Saute the chicken in a hot pan with a little olive oil
7. Add the onion and green pepper after about 5 minutes
8. Saute until chicken is done and vegetables are tender
9. Put half of the crumbled chips on the bottom of the casserole dish
10. Add the chicken and vegetables
11. Sprinkle with cilantro
12. Pour the creamed corn over
13. Sprinkle the half the cheese and the olives over the corn
14. Spoon the picante sauce over
15. Add another layer of crumbled chips and top with cheese.
16. Bake for 20 to 30 minutes, or until cheese is melted and casserole is bubbly
17. Layer the crumbled chips, turkey, corn and picante sauce in 1-quart casserole. Top with the olives and cheese

TACO RING

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 T. water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper 

1 c. salsa
3 c. lettuce, shredded (we used more — (1 head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream

Directions:

–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simmer

–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.
There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.

–Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.

–Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.

HAM FRIED RICE

fried rice-- 3 cups cooked white rice 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

CAJUN CHICKEN SPAGETTI

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente (I used whole wheat linguine)
2 teaspoons cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (I used fresh minced garlic)
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

MEXICAN STUFFED SHELLS

Ingredients:

1 lb. ground beef
1/2 chopped green pepper
1 package taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cup salsa of your choice
1 20 oz.bottle taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely then stir in chopped green onion and cheese.  Cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour some of the taco sauce on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with the rest of taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, can add more shredded cheese and bake for 10 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
This recipe made 25 shells, I had 4 left over from the entire box .

CRISPY PARMESEAN CHICKEN

 

5 large chicken breasts

1 T minced garlic (I used the bottled variety)

1/3 C olive oil

3/4 t poultry seasoning

3/4 C panko bread crumbs 

3/4 C Parmesan cheese

1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute. 

 2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife barely cut a couple of long slits in the top of each chicken piece to help marinate to soak through.

 3. Put your chicken into a ziplock bag and pour the warm marinate over the top.

Seal the bag and place in fridge for at least 4 hours.

Preheat your oven to 425.  

6. Pour 3/4 C panko bread crumbs and 3/4 C Parmesan cheese into a loaf pan.Mix well.

7. Dip each piece of chicken into the cheese and bread crumb mixture and press in the chicken with your fingers. 

8. Spray a large cookie sheet with cooking spray. 

9. Bake your chicken for 30 minutes, or until golden brown.

10. Can serve with your favorite Marinara.

CRISPY CHEESE CHICKEN

 

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

3 T butter

  Cut each chicken breast into 3 pieces

 In a small food processor grind up the ritz crackers. 

 

  Dip each piece of chicken into milk, then cheese, then crumbs

 

 

  Spray a 9x13 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.

MEXICAN LASAGNA

 

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.