a little of each

A family's cookbook

Barbecue Muffins April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:09 pm
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Ingredients

1 tube of buttermilk biscuits, such as Grands

½ lb ground beef or turkey

½ cup favorite barbecue sauce

8 small Cheddar cheese slices

 

Directions

After opening the tube of biscuits, spread each one out into a flatter circular shape. With one of the circles, line a cup of a muffin tin, pressing into the bottom and up along the sides. It can curl over the top. Continue lining the muffin tin until all the biscuits are used. Brown the meat in a skillet; drain. Return meat to skillet and add barbecue sauce. Cook for five more minutes. Evenly distribute the sauced meat into the biscuit-lined muffin tin cups. Top each muffin with a small slice of Cheddar cheese. Bake at 350 degrees for 20 to 25 minutes.

 

Cindy’s Chicken Salad Pizza

Filed under: Main Dishes — alittlemoreofeach @ 8:07 pm
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Ingredients

1 sheet of frozen puff pastry

¼ cup sun-dried tomatoes, finely snipped

2 cups torn mixed greens

1 ½ cups cooked chicken breast, chopped into bite-size pieces

½ cup pitted ripe olives (optional)

1/3 cup soft-style cream cheese with chive and onion

2 tsp Dijon mustard

4 tsp milk

1 ½ cups shredded provolone or mozzarella cheese

1 medium avocado, sliced into thin wedges

tomato wedges

fresh sage (optional)

 

Directions

Thaw pastry. Place on a large baking sheet. Prick entire surface with fork. Bake at 375 degrees for 12 to 15 minutes or until golden. Rehydrate sun-dried tomatoes with boiling water. Let stand two minutes and drain well. Place sun-dried tomatoes in a mixing bowl and combine with chicken, greens and olives. Toss lightly. In a small mixing bowl, stir cream cheese and mustard. Add milk and combine well. Drizzle over chicken mixture and toss lightly. Sprinkle one cup of shredded cheese over baked pastry. Bake at 375 degrees for two to three minutes, or until cheese melts. Spoon chicken mixture evenly over cheese pastry. Arrange avocado slices on top of chicken mixture. Sprinkle remaining ½ cup cheese on top. Bake for two minutes or until cheese just begins to melt. Cut into squares and serve on salad plates garnished with tomato wedges and fresh sage.

 

Tropical Chicken Boats

Filed under: Main Dishes — alittlemoreofeach @ 8:06 pm
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Ingredients

1 (8 oz) can pineapple chunks

1 cup cooked chicken, chopped

½ cup almonds or pecans, sliced

½ cup celery, chopped

¼ cup sour cream

½ tsp honey

1 large ripe avocado, halved

Directions

Drain pineapple, saving ¼ cup of the juice. Combine pineapple, chicken, nuts and celery. Add sour cream, reserved pineapple juice and honey; stir well. Fill avocado halves and serve. May top with French or Catalina dressing.

 

Chicken and Wild Rice Casserole

Filed under: Main Dishes — alittlemoreofeach @ 8:05 pm
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Ingredients

6 lbs chicken, cut up

1 cup dry sherry

½ cup celery, sliced

1 medium onion, sliced

1 ½ tsp salt

½ tsp curry powder

1 can cream of mushroom soup, condensed

1 cup sour cream

2 (6 oz) packages wild rice

¼ cup butter

1 lb mushrooms

 

Directions

Place chicken in a deep pot. Add two cups water, the sherry, celery, onion, salt, curry powder and bring to a boil. Reduce heat and simmer covered for one hour on until chicken is tender. Remove chicken. Strain broth and reserve. Cook rice according to package directions, but use reserved broth as liquid. Sauté mushrooms in hot butter until butter. Remove from heat. Remove chicken from bones and cut into bite-size pieces. Heat oven to 350 degrees. Blend soup and sour cream into rice. Fold in chicken and mushrooms. Bake covered for one hour. Remove from oven and let stand for 20 minutes before serving.

 

Scalloped Chicken Casserole

Filed under: Main Dishes — alittlemoreofeach @ 8:04 pm
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This recipe came from Robin’s friend Ruth Salb.

 

Ingredients

½ package stuffing

2 cups shredded chicken, or boneless, skinless pieces

¼ cup butter

¼ cup flour

2 cups chicken broth

3 eggs, slightly beaten

 

Sauce:

1 can of condensed mushroom soup

¼ cup milk

1 cup sour cream

 

Directions

Prepare the stuffing per package instructions and spread in a lightly greased casserole. Top with the chicken. In a large saucepan, melt the butter; blend in flour, salt and pepper and, adding the broth gradually, cook until thick like gravy. Stir a small amount into the eggs and then add the eggs to the hot mixture. Pour over chicken and bake at 350 degrees for 40 to 45 minutes. Let stand for five minutes before serving.

 

King Ranch Chicken Casserole

Filed under: Main Dishes — alittlemoreofeach @ 8:01 pm
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Ingredients

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 tsp vegetable oil

2 cups chicken, cooked

1 (10 ¾ oz) can cream of mushroom soup, condensed

1 (10 ¾ oz) can cream of chicken soup, condensed

1 (4 ½ oz) can chopped green chiles, undrained

1 (10 oz) can diced tomatoes and green chiles, undrained

1 tsp chile powder

¼ tsp pepper

12 6-inch corn tortillas

3 cups Monterey Jack cheese, cheddar cheese, shredded

 

Directions

Heat the vegetable oil in a large pan and add the first three ingredients. Sauté over medium high heat, then stir in chicken and next six ingredients. Tear corn tortillas into pieces, layer one-third in a lightly greased 13 x 9 baking dish. Top with one-third of the chicken mixture and one-third of the cheese. Repeat layers twice. Cover and bake at 350 degrees for 25 minutes. Uncover and bake five more minutes or until bubbly.

Recommendation:  serve with sautéed zucchini. You can freeze unbaked casserole for up to one month. Thaw it in the refrigerator the night before baking.

 

Chicken Cacciatore

Filed under: Main Dishes — alittlemoreofeach @ 7:59 pm
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Ingredients and Directions

Sauce: Saute 1 chopped onion and 2 cloves chopped garlic in 3 Tbl olive oil.  Add 1 (16 oz) can peeled, chopped tomatoes.  Add 1 tsp basil, 1 tsp oregano, 1 tsp sugar, 1 Tbl parsley and a little salt and pepper.  Cook for 30 minutes.

 

Flour either skinned chicken breasts or thighs, and brown them in ¼ cup oil.  Drain on paper towels.  Sauté one small sliced onion and ½ cup fresh sliced mushrooms.  Add sauce and ½ cup dry sherry. Place chicken in a shallow baking pan in one layer.  Cover with sauce.  Bake at 350 degrees for 45-50 minutes or until tender.

 

Veal or Chicken in Wine

Filed under: Main Dishes — alittlemoreofeach @ 7:58 pm
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Ingredients

2 cans of mushrooms

¼ cup oil

3 lbs veal or chicken, cubed

2 cans cream of mushroom soup

1 cup white wine, separated

½ cup onion, chopped

1 tsp oregano

1 cup sour cream

 

Directions

Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make one cup. Saute meat in oil. Stir in reserved mushroom liquid, soup, ½ cup wine, onions and oregano and bring to a boil. Cover and simmer for 1 ¼ hours. Add mushrooms, sour cream and remaining ½ cup wine. Heat and serve over rice.

 

Creamy Baked Chicken Breasts

Filed under: Main Dishes — alittlemoreofeach @ 7:57 pm
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Ingredients

 

4 whole chicken breasts, boned

8 slices swiss cheese

1 can cream of chicken condensed soup

¼ cup dry white wine

1 cup herb seasoned stuffing mix, crushed

1 cup butter, melted

 

Directions

Arrange chicken in a lightly greased 9” x 13” baking dish. Top with the cheese. Combine soup and wine, stirring well; spoon over the chicken, then sprinkle with stuffing. Drizzle with butter. Bake at 350 degrees for 45 to 55 minutes

 

Sherry Chicken with Rice

Filed under: Main Dishes — alittlemoreofeach @ 7:56 pm
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Ingredients

6 chicken breasts

paprika, salt and pepper to taste

½ cup butter

1 can cream of mushroom soup

½ lb mushrooms, sliced

½ cup onion, chopped

¼ cup sherry

¼ tsp dried basil

¼ tsp dried rosemary

 

Directions

Rinse chicken breasts and pat dry. Place in a baking dish. Sprinkle with paprika, salt and pepper. Melt butter in pan and stir in remaining ingredients. Pour over chicken. Bake at 350 degrees for one hour. Serve chicken and sauce over cooked rice.