Southern Style Creamy Chicken Casserole

Since I have pretty much taken beef out of my diet, I'm always looking for chicken and seafood recipes . . . the easier, the better.  This recipe comes from Mr. Food, one of my favorite television chefs.

This is one of those recipes that can make use of leftovers.  I would be very tempted to throw in some corn or mushrooms!  How about picking up a roasted chicken from the grocery store on your way home to make this faster and easier?  The addition of chow mein noodles is very interesting . . . can't wait to try this recipe!

Ingredients

• 2 cups chunked cooked chicken
• 1 (10¾-ounce) can condensed chicken and rice soup
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 (5-ounce) can evaporated milk
• 1 (5-ounce) package chow mein noodles
• 
  

Instructions

1. Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
    
2. In a large bowl, combine all ingredients; mix well then spoon into prepared baking dish.
    
3. Bake 45 to 50 minutes, or until heated through.

Source:  Mr. Food

Chicken Empanadas

Quick and easy, semi-homemade chicken

 empanadas from Mr. Food!

The recipe calls for purchased dry fajita

seasoning, but I have included a homemade

 version listed after the empanada recipe

as an alternative.

Chicken Empanadas


Serves: 4

Cooking Time: 30 min

Ingredients

• 1 (15-ounce) package refrigerated rolled pie crusts
• 1 tablespoon olive oil
• ¹/2 cup chopped onion
• ¹/2 medium-sized red bell pepper, chopped
• ¹/2 medium-sized green bell pepper, chopped
• 2 cups coarsely chopped cooked chicken
• 1 cup frozen corn, thawed
• 2 tablespoons dry fajita seasoning (see below for homemade seasoning)
• 1 cup Mexican cheese blend
• 1 egg, beaten
• 
  

Instructions

1. Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.
3. Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.
4. Brush top with egg.
5. Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.

Source:  Mr. Food

Homemade Fajita Seasoning


Ingredients:


3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin


Preparation:


Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.




Source:  BusyCooks.about.com

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Now that my appetite is coming back from being sick and living on a bland diet way too long, I'm craving pasta!  So . . . I've been on a mission for new pasta recipes.


Can't wait to try this variation of a pasta dish that I make with chicken, broccoli and mushrooms with hot peppers . . . I also use mozzarella and parmesean cheese.  We prefer rigatoni pasta . . .

Kosher salt 
1/2 cup olive oil 
4 cloves garlic, smashed 
2 tsp. chopped fresh rosemary 
1/2 tsp. crushed red pepper flakes 
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips 
2/3 cup pitted Kalamata olives, coarsely chopped 
1 lb. penne 
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) 
2 Tbs. fresh lemon juice 
1 cup freshly grated Pecorino-Romano 

---

Bring a large pot of well-salted water to a boil over high heat. 

Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. 

Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. 

Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. 

Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. 

Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. 

Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. 

Discard the garlic from the olive mixture. 

Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. 

Stir in the lemon juice and half of the Pecorino. 

Serve sprinkled with the remaining Pecorino.

Sources:

photo: Maren Caruso

From Book Big Buy Cooking, pp. 12

September 21, 2010

by Tony Rosenfeld

Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

You can never have enough

ways to make pasta!

Ingredients

• Kosher salt 
• 1 medium clove garlic 
• 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 
• 1 cup small grape or cherry tomatoes, halved 
• 1/2 cup chopped fresh flat-leaf parsley 
• 4-1/2 Tbs. extra-virgin olive oil 
• 1 Tbs. capers, rinsed and chopped 
• 1/2 tsp. crushed red pepper flakes 
• 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 
• 12 oz. dried linguine or spaghetti 
• 1/2 cup freshly grated Parmigiano-Reggiano; more for serving 

Directions

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. 

Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). 

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Sources:

photo: Scott Phillips

From Fine Cooking 94, pp. 82a

July 1, 2008

by Lori Longbotham

Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
• 
  
• 
  

Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food

Shrimp Gumbo

Serves: 6

Cooking Time: 20 min

Ingredients

• ¹/2 cup (1 stick) butter
• 1 cup chopped onion
• 1 cup sliced celery
• 1 medium-sized green bell pepper, chopped
• 1 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¹/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup frozen okra, thawed
• 1 cup water
• 1 pound large shrimp, peeled, deveined, and tails removed

Instructions

1. In a soup pot, melt butter over medium heat.
    
2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
    
3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
    
4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Source:  Mr. Food

Apple Walnut Sticky Buns

These sticky buns look like you have been working in the kitchen for hours, but no . . . this is a semi-homemade recipe from Sandra Lee of the Food Network.  Don't they look delicious?

I will be experimenting with this recipe and making it a bit easier by using canned pie filling instead of fresh apples.  I'll update this post when I do!

Ingredients

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 teaspoon pumpkin pie spice
• 1 to 2 teaspoons water

Directions

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

Source:  Food Network

Spaghetti With Roasted Tomatoes and Herbs

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 2 pounds cherry tomatoes (about 6 cups)
• 6 cloves garlic, smashed
• 3 tablespoons olive oil, plus more for serving
• kosher salt and black pepper
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
• shaved Parmesan, for serving

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. 
4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

Source:  Real Simple By Kate Merker, September 2010

Seven links . . . food bloggers welcome to play along!

Catherine, from one of my favorite food blogs, The Living Gourmet, tagged me to participate in blogger game called seven links.

The theme of the game is to answer seven questions using seven of your posts as answers.

1.  Most beautiful post . . .

Chocolate Indulgence for Valentines Day

This post features sweet treats for Valentine's Day like Molten Lava Cake, Emeril's Chocolate New York Cheesecake, homemade chocolate peanut butter cups and more.  Anything chocolate is beautiful :)

2.  Most popular post

Sour Cream Pound Cake

I've been making this pound cake since I was a teenager and is still my favorite pound cake after trying out many others.  The post tells the story of my baking and cooking roots.  It got a great response!

3.  Most controversial post

The recipe for crab cakes that I have used since I was a young adult.  
It is no longer posted.  

Many of my recipes came from somewhere else like newspapers, magazines, cookbooks, etc.  Back in the day, when I tried out a recipe that I wanted to make again, I would type it out and put in my personal recipe book . . . not noting the source.  This was way before the internet, blogs and the importance of sources.

Well, the crab cake recipe was originally published in a newspaper or magazine and originated from a famous restaurant.  I got the nastiest and rudest comment I ever received from a lady who saw the same recipe on the restaurant's website.  She accused me of stealing, being deceitful . . . "at least change one ingredient to make it different" . . . blah blah blah . . .  although I noted in the post that I didn't recall where the original recipe came from.

I don't have a deceitful bone in my body!  I'm here to share the passion of food!  Anyway, I pulled one of the best recipes that I have ever made for years just because this woman made me so paranoid.

For the record, as the disclaimer on my sidebar states . . . many of the recipes I post come from somewhere else.  I don't take credit for creating any recipe that I did not create myself . . . and each post contains the source unless it is one of those that I have used from way back in the day.  Most of the time I will post the entire recipe since blogs come and go . . . larger websites periodically change content . . . and a link to a recipe that doesn't exist is useless.  That is why I post entire recipes.

4.  Most helpful post

Frittata

How I use a basic frittata recipe to use up leftovers with delicious results!

5.  Post that was surprisingly successful

Pepperoni Bread

6.  Post that did not get the attention it deserved

Macaroni and Cheese

It was my first post on this blog . . . honestly, I don't think I had but a few hits for a long long time until my posts started hitting the search listings.  Macaroni and Cheese deserves LOTS of attention!  This post features several variations from different sources as well as my personal recipe.

7.  Post that I'm most proud of

Cheap Meals . . . The Gina Way

Rather than tag five of my blogger friends to recreate their wonderful posts . . . I challenge my food blogger friends to create their own posts and link your post back here!

Showcase your older posts :)

Let's play!