Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.
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Beef Burgundy Stroganoff

Ingredients:

  • 1/4 cup butter
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 can consomme
  • 1/2 pound mushroom, sliced
  • 1 pound beef tenderloin, sliced
  • 1/4 cup onion, chopped
  • 2 tablespoons flour
  • 3 tablespoons burgundy wine
  • 1/4 teaspoon pepper
  • 1 cup sour cream

Directions:

  1. Melt butter in skillet.
  2. Saute onion, garlic and mushrooms.
  3. Add beef, cooking until no longer red.
  4. Add flour, lemon juice, wine and consomme.
  5. Add salt and pepper to taste.
  6. Simmer 10-15 minutes.
  7. Fold in sour cream.
  8. Serve over crepes or noodles.

Source:  Marks family recipe.

Asian Noodles with Stir Fry Veggies and Chicken

Ingredients:

  • 1 lb. box angel hair pasta
  • 1 bag frozen stir fry veggies
  • Teriyaki Sauce
  • Salt
  • Pepper
  • Garlic powder
  • 2 cups shredded chicken breast (about two breasts)
  • Olive oil

Directions:

  1. Season the chicken with salt, pepper and garlic powder.
  2. Sauté it in a large skillet in some olive oil.
  3. Cook the pasta according to package directions.
  4. Add the frozen veggies into a large, hot skillet with a bit of oil.
  5. Stir fry them until they are tender.
  6. Add the chicken back into the pan with the veggies and pour on 1/2 – 1 cup of teriyaki sauce.
  7. Add the cooked noodles to the pan of chicken and veggies.
  8. Pour on more teriyaki sauce to coat noodles.

Source:  http://eatathomecooks.com/2009/05/super-simple-asian-noodles-with-stir-fry-veggies-and-chicken.html

 

Thai Pork Stir Fry

Ingredients:

1 lb boneless, skinless pork chops, cut into 1 inch strips
1 tablespoon olive oil
1 package (16 oz.) frozen stir-fry veggies, thawed
1/4 cup chicken stock
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoon brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
hot, cooked rice

Directions:

  1. Heat the oil over medium high heat.
  2. Stir fry the pork for 3-4 minutes or until no longer pink.
  3. Add in the veggies and stir fry until tender, about 4-6 minutes.
  4. Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper.
  5. Stir into the pork and veggie mixture.
  6. Heat through.
  7. Serve over brown rice (1 cup per serving).

Source:  http://potsandplots.wordpress.com/2010/11/10/thai-pork-stir-fry/

Spicy Buffalo Chicken Burgers

Ingredients

  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/3 cup plain fresh breadcrumbs (see note above)
  • 24 ounces ground chicken
  • 1/2 cup hot sauce (such as Tabasco), divided
  • 4 tablespoons (2 ounces) unsalted butter, melted and cooled
  • 2 ounces blue cheese, crumbled
  • 1/2 cup mayonnaise
  • 1 teaspoon vegetable oil
  • 4 hamburger buns
  • 2 stalks celery, finely chopped (about 2/3 cup)
  • Iceberg lettuce for garnish, optional
  • Tomato for garnish, optional

Procedures

1.  Stir milk and salt into bread crumbs in a medium bowl to moisten. Add chicken, 1/4 cup hot sauce, and butter, and mix gently with fingers until just combined (don’t overmix). Chill until slightly firm, about 30 minutes. Shape into four patties that are just wider than the buns.
2.  Stir blue cheese into mayonnaise; chill until ready to serve. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Add patties and cook until cooked through (155°F), about 3 to 4 minutes per side, basting the second side with the remaining hot sauce as they cook. Transfer to a plate and wipe out skillet with paper towel.
3.  Return skillet to heat and toast the flat sides of the buns in the empty pan. Serve the burgers with the blue cheese mayo, sprinkle with the chopped celery, and lettuce and tomato if desired.

 

Broccoli-Cauliflower Cheddar Soup

Ingredients:
3 cups chicken or vegetable stock, divided use
1 1/4 cup shredded extra sharp cheddar
1/2 cup milk
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets (about 4 1/2 cups)
1 head broccoli, cut into florets (about 3 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon balsamic vinegar
salt

Directions:
In a large pot, heat the olive oil. Add the onions and celery and cook until the onions and shallot are soft and translucent. Do not let them brown. Add the cauliflower, spices and 2 cups stock. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don’t worry- stirring will be enough to ensure the cauliflower cooks through.

Using a regular blender or immersion blender, blend the cauliflower mixture until very, very smooth and creamy. If you are using a regular blender, you will probably have to do this in steps so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, remaining stock, vinegar and broccoli. Return to heat and allow to simmer until the broccoli is fork tender. Pulse the blender until the soup is mostly smooth. Stir in the cheese and serve.

Slow Cooker Creamy Turkey Dinner

Ingredients

2 pounds turkey breast, cut in chunks
1/2 cup beef broth
2 tablespoons balsamic vinegar
1 onion, thinly sliced
8 ounces sliced mushrooms
1 tablespoon dried parsley (unless you have fresh, then use about 1/4 cup at the very end)
1/2 cup half and half or heavy cream
1 cup frozen green beans (I like the long thin ones, not the thick weird ones they give you in the school cafeteria)

The Directions.

Use a 4 quart slow cooker. Put the turkey into the bottom of your cooker, and pour on the beef broth and balsamic vinegar. Add onion, mushrooms, and dried parsley. Stir a bit to combine. Cover and cook on low for 6-7 hours, or on high for about 4. If you only have a 6-quart slow cooker, this will cook much faster, unless you increase the quantities. Remember that slow cookers work the best when they’re at least 2/3 of the way full.
If you are going to use a 6-quart, check after 4-5 hours on low, or 2-3 on high.
If you’d like the turkey super tender and shreddy, cook for a longer period of time on low.

Stir in the heavy cream and green beans. Cover and cook on high for another 30 minutes, or until beans are thawed and heated through. Serve over cooked pasta.

Source:  http://crockpot365.blogspot.com/2010/07/slow-cooker-creamy-turkey-dinner-recipe.html

Surf N’ Turf Burger

Ingredients

serves serves 4, active time 1 hour, total time 1 hour

  • 1/2 pound cooked lobster meat, chopped into 1/4-inch pieces
  • 2 tablespoons mayonnaise, plus more for assembling
  • 1 teaspoon juice from 1 lemon
  • 1 tablespoon finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 20 ounces freshly ground beef, divided into four 5-ounce patties
  • 4 toasted hamburger buns
  • 4 slices tomato
  • 4 leaves green leaf lettuce
  • 8 slices crisply cooked bacon

Procedures

  1. Combine lobster, mayonnaise, lemon juice, and chives in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use.
  2. When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium, topping with cheese for last minute of cooking. Let burger patties rest for 5 minutes off heat.
  3. Top bottom buns with mayonnaise, tomato, and lettuce. Top with burger patty, then divide lobster salad mixture evenly between burgers. Top each burger with 2 slices bacon. Close burgers and serve immediately.

Source:  http://www.seriouseats.com/recipes/2013/06/lobster-bacon-burger-recipe.html

Lobster and Potato Salad

  • 1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
  • Coarse, kosher or sea salt
  • 3 tablespoons Champagne or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced or pressed garlic
  • 1 large or extra-large egg yolk, ideally at room temperature
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
  • 3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
  • 6 scallions, thinly sliced (yielding about 1 cup)
  • 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
  • 1/2 cup finely diced red onion
  • 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
  • 1 lemon
  • 3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)

Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.

Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.  This salad is especially good served closer to room temperature.

Source:  http://smittenkitchen.com/blog/2013/05/lobster-and-potato-salad/

Spicy Buffalo Chicken Burgers

Ingredients

serves Makes 4 (6 ounce) burgers, active time 20 minutes, total time 50 minutes

  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/3 cup plain fresh breadcrumbs (see note above)
  • 24 ounces ground chicken
  • 1/2 cup hot sauce (such as Tabasco), divided
  • 4 tablespoons (2 ounces) unsalted butter, melted and cooled
  • 2 ounces blue cheese, crumbled
  • 1/2 cup mayonnaise
  • 1 teaspoon vegetable oil
  • 4 hamburger buns
  • 2 stalks celery, finely chopped (about 2/3 cup)
  • Iceberg lettuce for garnish, optional
  • Tomato for garnish, optional

Procedures

  1. Stir milk and salt into bread crumbs in a medium bowl to moisten. Add chicken, 1/4 cup hot sauce, and butter, and mix gently with fingers until just combined (don’t overmix). Chill until slightly firm, about 30 minutes. Shape into four patties that are just wider than the buns.
  2. Stir blue cheese into mayonnaise; chill until ready to serve. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Add patties and cook until cooked through (155&degF), about 3 to 4 minutes per side, basting the second side with the remaining hot sauce as they cook. Transfer to a plate and wipe out skillet with paper towel.
  3. Return skillet to heat and toast the flat sides of the buns in the empty pan. Serve the burgers with the blue cheese mayo, sprinkle with the chopped celery, and lettuce and tomato if desired.

 

Source: http://www.seriouseats.com/recipes/2013/07/spicy-buffalo-chicken-blue-cheese-burger-recipe.htm