Chicken Tortellini Casserole

Ingredients:

• 6 slices of bacon cut into bite size pieces
• 2 chicken breasts, about 1 lb., cut into chunks
• 1 can (10 ¾ ounce) cream of chicken soup
• 1 can (10 ¾ ounce) cream of mushroom soup
• ½ cup milk
• ½ tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. paprika
• 1, 10-12 package fresh cheese tortellini, uncooked
• ½ cup Monterey jack cheese, shredded
• ½ cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 2.5 quart baking dish with cooking spray.
3. In a frying pan over medium high heat cook the bacon until crisp.
4. Remove from the pan and set aside.
5. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through.
6. Remove from pan and set aside.
7. In a bowl, combine the two cans of cream soup, milk and spices, stir to combine.
8. Add in the chicken, tortellini and chicken, stir to combine.
9. Pour the mixture into the baking dish.
10. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
11. Cover the dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

Source:  http://www.lovefoodwillshare.com/2014/03/17/chicken-tortellini-casserole/

Spicy Sausage Pasta

Ingredients:

• 1 tsp extra virgin olive oil
• 1/2 of an onion, chopped
• 13 oz smoked turkey sausage, sliced
• 2 cloves garlic, minced
• 2 1/4 cups chicken broth
• 10 oz can Ro-Tel tomatoes & green chiles
• 1/2 cup half and half
• 1/2 tsp salt
• 1/2 tsp black pepper
• 10-12 oz uncooked bowtie pasta
• 4 oz pepper jack cheese, shredded
• 2 medium green onions, diced

Directions:

1. In a large skillet or sauté pan, add the olive oil and bring over medium heat.
2. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
3. Add the garlic and stir cooking for another 30 seconds until fragrant.
4. Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
5. Add the uncooked pasta and stir together until the liquid covers the pasta.
6. Cover the skillet and bring the mixture to a boil.
7. Reduce the heat to medium-low and keep covered.
8. Simmer for 15 minutes or until the pasta is cooked.
9. Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
10. Remove the pan from the heat and mix in half of the shredded cheese.
11. Transfer the pasta into a baking dish.
12. Sprinkle the remaining shredded cheese over the top of the pasta.
13. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
14. Remove from oven and sprinkle the green onions on top.

Source:  http://becksterslaboratory.wordpress.com/2014/03/15/spicy-sausage-pasta/

Grilled Chicken Caesar Mac

Ingredients:

• 1 pound boneless, skinless chicken breast
• Extra-virgin olive oil, for liberal drizzling
• Salt and freshly ground black pepper
• 1 pound penne pasta
• 6 tablespoons butter
• 1 cup panko
• 2 large cloves garlic, finely chopped
• 1 tablespoon anchovy paste
• 3 rounded tablespoons all-purpose flour
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 2 cups whole milk
• 1 1/2 cups freshly shredded Pecorino cheese

Directions:

1. Heat grill pan over high heat.
2. Coat the chicken in extra-virgin olive oil and season with salt and pepper.
3. Grill about 12 minutes, turning occasionally, then set aside.
4. Bring water in saucepot to a boil for the pasta.
5. Salt the water, add pasta and undercook by 1 minute.
6. While the pasta cooks, melt 6 tablespoons butter in a separate saucepot.
7. Spoon out 1/2 and toss with the panko to moisten.
8. Combine the panko with 1/2 the grated Pecorino and reserve.
9. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
10. Drain the pasta.
11. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs.

Source: http://www.cookingchanneltv.com/recipes/grilled-chicken-caesar-mac.html

Bacon-Cheddar Grits

Ingredients:

• 4 slices bacon, finely chopped
• 1 jalapeno, finely chopped
• 4 1/2 cups water
• 1 cup quick-cooking grits
• Coarse salt and ground pepper
• 1 cup plus another 1/2 cup grated sharp cheddar cheese

Directions:

1. In a medium saucepan, cook the bacon and the jalapeno over medium, stirring occasionally, until bacon is browned, about 8 minutes.
2. With a slotted spoon, transfer the mixture to a small bowl.
3. Remove pan from heat and carefully add 4 1/2 cups water.
4. Bring liquid to a boil over high and whisk in the grits until mixture begins to thicken
5. Reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
6. Season with salt and pepper and add three-fourths the bacon mixture.
7. Pour into a 2-quart serving dish and top with 1/2 cup cheddar cheese and remaining bacon mixture.

Source: http://www.marthastewart.com/318739/bacon-cheddar-grits

Cheesy Chicken And Rice

Ingredients:

• 4 boneless skinless chicken breasts
• 1 large onion, chopped
• 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 – 10.5 ounce can cream of chicken soup
• 1 -15 ounce can whole kernel corn, drained

Directions:

1. Place chicken in bottom of slow cooker.
2. Scatter chopped onion over top.
3. Spoon cream soup over top of that.
4. Cover and cook on low 7-8 hours or on high 3-4 hours.
5. A few minutes before serving, add in cooked rice, corn, and cheese.
6. Stir to combine.

Source: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 egg, room temperature
• 1 cup dark brown sugar, packed
• 3/4 cup heaping cup peanut butter
• 1/2 cup butter or margarine, softened to the point of melting
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions:

1. In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
2. Add flour, baking soda, and salt–mix in until just incorporated.
3. Fold in your chocolate chips.
4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
5. Preheat oven to 350.
6. Lightly grease a cookie sheet and set aside.
7. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
8. You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
9. Place dough mounds 2 inches apart on prepared cookie sheet.
10. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
11. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.

Source: http://wallflourgirl.wordpress.com/2014/02/22/my-favorite-puffy-chewy-peanut-butter-chocolate-chip-cookies/

PB and J Bread Pudding

Ingredients:

• 4 cups whole milk
• 6 large eggs, at room temperature
• 1 cup creamy peanut butter
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 cup of your favorite jelly, jam, or preserves
• 8 cups coarsely chopped bread
• Unsalted butter, for greasing pan

Directions:

1. Preheat the oven to 350.
2. Lightly butter a 13 by-9-inch baking pan.
3. Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
4. Pour into a large bowl, then whisk in the remaining 2 cups milk.
5. Stir in the bread and set aside to soak for about 10 minutes.
6. Pour this mixture into the prepared baking pan.
7. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
8. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm.

Source: http://www.foodnetwork.com/recipes/george-duran/pb-and-j-bread-crust-pudding-recipe.html

Chicken and Rice Casserole

Ingredients:

• 2 tablespoons butter or vegetable oil
• 1 medium onion, peeled and diced
• 3 cups diced, cooked chicken
• 2 (14 1/2-ounce) cans green beans, drained and rinsed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) jar pimentos
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Heat butter or oil in a small skillet over medium heat.
3. Add onion and saute until translucent, about 5 minutes.
4. Remove from heat and transfer to a large bowl.
5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
6. Pour into a greased 3-quart casserole dish.
7. Bake for 20 to 25 minutes or until bubbly.
8. Let stand for a few minutes before serving.

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-and-rice-casserole-recipe2.html

Dinner Menu – Week of March 23, 2014

Sunday: Pork roast, Sauerkraut, Whipped potatoes, Asparagus, Harvest apples, Sourdough rolls, Strawberry Shortcake

Monday:  Steak sandwiches with sauteed vegetables, Vegetable beef soup

Tuesday:  Macaroni and beef casserole

Wednesday:  Kielbasa, Macaroni and cheese, Corn

Thursday:  BBQ chicken, Potato salad, Baked beans

Friday:   Pierogies with onions, butter and sour cream, Green beans

Saturday:  Take-out

General Tso’s Chicken

Ingredients:

• 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
• 1/4 teaspoon dried red chili flakes
• 2 cloves garlic, minced
• 1 teaspoon white sesame seeds, for garnish
• Scallions, green parts thinly sliced, for garnish
• 1 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 egg whites
• 1/4 cup chicken stock
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Directions:

1. In a large bowl, combine the soy sauce, rice wine, and egg whites.
2. Coat the chicken to the marinade mixture and let sit for 10 minutes.
3. In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch.
4. Stir until the sugar and cornstarch are dissolved.
5. Set the sauce aside.
6. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper.
7. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
8. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer.
9. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes.
10. Remove the chicken with a slotted spoon and drain on paper towels and repeat with the rest of the chicken.
11. Drain the oil into a heatproof container and save for discarding.
12. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
13. Reheat the wok or skillet over medium-high heat.
14. Add another tablespoon of oil and swirl to coat the base and sides.
15. Add the dried chili and garlic to the wok and stir-fry until just fragrant, about 20 seconds.
16. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
17. Return the chicken to the wok and stir well to coat with sauce.
18. Transfer the chicken to a serving dish.
19. Garnish with white sesame seeds and scallions.

Source: http://appetiteforchina.com/recipes/general-tsos-chicken