Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from: http://www.simplyrecipes.com/recipes/chicken_and_rice_casserole/

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
butter
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

Feast of a Modern Saint

Today at 4AM (MST) Mother Teresa of Calcutta was canonized a saint.  What a witness of Christ's great love for us! Mother Teresa helped helped the poor and the dying of the streets of India.  She is originally from Albania near Greece.  I thought I would make of Feast in remembrance of her.  This main dish is from India and the dessert is Greek (one of my dear husband's favorite Greek desserts). St Mother Teresa, Pray for Us!

Chicken Tikka Masala
adapted from: https://www.weightwatchers.com/us/recipe/slow-cooker-chicken-tikka-masala-1/5626a63a3d92b3c10eb8da36

28 oz canned crushed tomatoes
1 small onion, minced
1 T minced fresh garlic
1 T minced fresh ginger
2 T garam masala
1 T brown sugar
1/2 t cumin
1/2 t coriander
2 lbs boneless skinless chicken thighs

Combine all ingredients in a greased crockpot.  Cook on LOW for 8hours.  Serve over steamed basmati rice with Greek yogurt/sour cream and cilantro.

Galaktoboureko
adapted from: http://www.adayinthebite.com/galaktoboureko/

4 cups whole milk
1/2 cup semolina flour
3/4 cup sugar
2/3 cup unsalted butter
4 eggs, whisked well
1/2 t vanilla
1 t rum
1/2 pound phyllo sheets
2/3 cup butter, melted (this is additonal)
2 cups water
1 cup sugar
juice from 1/2 lemon
zest from lemon
1 cinnamon stick

Preheat oven to 375.  In a large sauce pan, heat milk until warmed and simmering.  Remove from heat and stir in sugar and flour. Quickly and slowly incorporated vanilla, eggs and rum.   Grease a 9x13 pan with butter. Place one phyllo sheet in the bottom with edges out of pan. Butter. Place another sheet on top. Butter. Repeat....another 8times. Pour custard on top of phyllo sheets. Fold the over hanging sheets over top custard.  Top with remaining phyllo with butter in between layers. Sprinkle top layer with water. Bake for 1 hour.  While custard pie is baking make the syrup. In a sauce pan combine water, sugar, lemon juice and zest and cinnamon stick.  Heat until sugar is dissolved over low heat about 10minutes.  Cool.  Remove cinnamon stick.  Once the custard pie comes out of the oven slowly pour syrup over whole pie. Refridgerate until serving time (and if there are any leftovers).

With Tongues of Fire...

Today we celebrate Pentecost! FIFTIETH day of Easter!  Happy Birthday Mother Church! Today I wanted to make a "red" meal to represent flames of fire, as descended upon the Holy Apostles and the Blessed Virgin.
This 'red' was delicious. However BAP and SSP were saying their tongues were on fire from dinner though they did still enjoy it.

Baked Parmesan Chicken
adapted from: "A Catholic Family Cookbook Recipes for Life"

1 cup rice krispie cereal
1 1/2 cups fresh grated Parmesan
1 t Italian Seasoning
Combine in a pie plate. Set aside.

2 (heaping) minced garlic
1 t dried thyme
1 T Italian seasoning
3/4 cup butter
Melt butter with garlic.  Stir in thyme and Italian seasoning. Pour in to a second pie plate.

3 large chicken breast halves.

Coat chicken in butter mixture.  Then cover in Parmesan-cereal mix.
Place in a well greased 9x13pan. Bake at 350 for about 45minutes.

Marinara
Made up as I went

1 (14oz) can diced tomatoes
1 (8oz) can tomato sauce (No salt added)
1 -2 T Italian Seasoning
1 T (dried) minced garlic
1 t honey
1 -2 t red pepper flakes  (made it fiery)
1/2 t salt
1 t fresh ground black pepper

Dump all ingredients in a small sauce pan.  Simmer on Low for about 20minutes until thickened. Pour over boiled and drained pasta (about 6-8oz worth). Serve under the chicken or on the side.

New Twist On Old Flavors

Last week I made this recipe and heard rave reviews.  ALL my boys loved it (BAP, SSP and dear husband). I made these on Monday; we enjoyed them for a couple meals during the week.

(Flavor) Loaded Meatballs
adapted from: http://www.forkknifeswoon.com/loaded-italian-style-turkey-meatballs/

1 (20oz) pkg ground turkey
1 (16oz) pkg Italian sausage
1/2 cup oats
3 T Italian seasoning
1/2 cup Mozzarella cheese, shredded
1/2 cup onion, minced
3T Red Wine
1 egg
1 (29oz) can favorite pasta sauce
1/2 cup each Mozzarella and Parmesan, extra.

Mix all ingredients except for pasta sauce and additional cheese together. Roll out into 36 meatballs. Place in the bottom of 9x13pan.  Pour pasta sauce over all.  Cover with foil.  Bake for 20min at 400.  Uncover. Sprinkle with remaining cheese. and bake another 5minutes or so, until cheese is melted and gooey.

One Dish Wonder of Wonders

I made this dish the other night....it was delicious.  I served with steamed cauliflower.  Though it is not a very colorful meal.  It is just amazing.  The boys LOVED the chicken portion though they were unsure of the rice and cauliflower.

Lemon Herby Chicken Dish
adapted from:  http://lecremedelacrumb.com/2015/06/one-pot-lemon-herb-chicken-rice.html

3 large boneless skinless chicken breasts, halved (or 6 breast halves)
1/4 cup lemon juice
3 cups water with 1t chicken boullion mixed in
Italian seasoning
fresh ground pepper
1 1/3 cups uncooked rice
6 T butter

Preheat your oven to 350. Grease a 9x13 pan well. Put rice in the bottom. Top with chicken  pieces; sprinkle with Italian seasoning and pepper.  Meanwhile in a saucepan, heat the water with lemon juice, 1T more Italian seasoning, boullion and butter to a boil (and dissolving butter).  Pour boiling liquid over chicken and rice.  Cover tightly (don't peak until the last 5-7 minutes until finish time with foil and bake for about 1 hour.

Mexican Feast

Happy Feast Day of Our Lady of Guadalupe!  Growing up we always celebrated Our Lady's Feast Day with a Mexican meal (tacos, nachos, enchiladas or something).  I thought this recipe was perfect. BAP and SSP made this with my dear husband (who insisted I have a night off from the kitchen).  It was so glorious and delicious.

Chicken Tamale Pie
adapted from: http://www.jocooks.com/bakery/pies-bakery/chicken-tamale-casserole/

Crust
1/2 cup cornmeal
2 T sugar
1 T baking powder
1 egg
5 T butter, melted
1/3 cup buttermilk
1 cup creamed corn
1 can (8oz) corn

Topping
2 cups cooked chicken (I put 3 chicken breast halves in the crockpot with 1/2 cup salsa and 1t cumin powder...cook on HIGH 3hours....shred)
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar
1 (10oz) can red enchilada sauce

Preheat oven to 400. Mix crust ingredients together well.  Pour into a well greased 8inch square pan. Bake for 25minutes. Remove from oven....pierce all over the top.  In a bowl combine 1/2 the enchilada sauce and chicken together.  Pour the other half of enchilada sauce all over the cornbread. Top with chicken mixture. Place cheese on top.  Bake for another 15minutes until cheese begins to melt and get gooey. Remove from oven to pot holder and let rest 5minutes to cool slightly.  Serve with sour cream and additional salsa.

Fall In The Air

I love Fall (and Spring and Summer...not so much winter, but winter sports).  During the Fall I love using my crockpot. House smells so delicious with cooking food all day. This soup is good and hardy. I made this on a Wednesday (aka my crazy round around day). I thought it was bit on the spicy side. However BAP and SSP gobbled it down like there was no tomorrow...especially with shredded cheddar cheese, doritos and popcorn as toppings.

Slow Cooker Chicken Enchilada Soup
adapted from: http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

2 boneless skinless chicken breasts
2 cups chicken broth
1 1/4 cup enchilada sauce (or 1 can)
2 (14oz) can black beans, rinsed and drained
1 1/2 cups chunky salsa (I used medium)
1 (15oz) can corn, drained
1 (4oz) can diced green chilies
2 garlic cloves, minced
1 onion, diced
1 t cumin
1 t salt

Place all ingredients in the CrockPot and cook on LOW for 6-8 hours. Shred chicken right before serving.

Great Meal With Minimum Leftovers

My dear husband, BAP and SSP are often subjected to my experimenting in the kitchen. I know they don't mind, especially when I receive comments about how it was the best meal ever and/or can you make this again tomorrow. Today is SSP Baptismal Anniversary, and guess what he picked for dinner.

Chicken Pot Pie (with Biscuits)
adapted from: http://www.seededatthetable.com/2013/10/22/cheddar-bay-biscuits-chicken-pot-pie/

Filling
3 cups shredded chicken (I used 1/2 pkg of ground turkey, browned with onions and garlic)
2 cups steamed broccoli, chopped
2 T butter
1T cornstarch whisked together with 2 cups milk
1 cup cheese, shredded

Topping
2 cups bisquick mix
1/2 t garlic powder
1/2 t onion powder
salt/pepper
2/3 cup milk mixed with 3 T butter, melted

Place chicken and broccoli into a greased deep pie plate. Set a side.To prepare the filling melt butter in a saute pan and whisk in milk slurry.  Stir until thickened.  Add cheese, stir until melted removed from heat. Pour over top chicken.  Bake 400 for 35minutes. Remove from oven (leave oven on). While filling is baking, whisk the remaining ingredients together.  Plop by spoonfuls on top of filling when it comes out. Return to oven and bake an additional 15minutes (until inserted toothpick comes out clean).

Wow...Shocked & Surprised

I always worry about cooking chicken in the crockpot.  The first time (my husband and I were first married) I tried it - it was a flop. The chicken dissolved into a big gloopy messy that smelled and resembled an upset stomach.  I told myself I would never again do it when the chicken was raw. I am now happy to announce that I found a second recipe that works WELL (this is the first successful time).  I served over spaghetti noodles (for the adults) and cheese stuffed tortellini (for the kids)

Chicken Parmesan Perfection
adapted from: http://www.the-girl-who-ate-everything.com/2014/06/slow-cooker-chicken-parmesan.html

2 whole chicken breasts (cut in half to make them thinner)-sprinkled with salt/pepper
2 t olive oil
1/2 onion, diced small
3 garlic cloves, minced
3 T tomato paste
2 t Italian seasoning
1 (14oz) can diced tomatoes (Italian style), drain
1 T water mixed with 1 T cornstarch
1 cup shredded Mozzarella cheese

In a saute pan, add oil with garlic and onion.  Cook until softened; stir in tomato paste with a little water. Season with Italian seasoning until fragrant. Stir in tomatoes. Simmer 7minutes. Whisk in water/cornstarch mixture. Pour into a greased crockpot. Top with chicken breasts. Cover and cook on LOW 3hours.  Turn heat to WARM. Top with cheese. Cover and let melt.  While cheese is melting cook pasta.

Fall Won't Stop Me

With Fall here, I am missing a good ol' bbq piece of chicken.  I stumbled upon this recipe.  It was great.  Perfectly bbq tasting, moist, delicious, tender.  BAP and SSP loved it too.

Oven Baked BBQ Chicken

adapted from: http://allrecipes.com/recipe/8619/baked-bar-be-que-chicken/

1 (2-3lb) chicken, cut up (I bought mine this way - I am grossed out by doing it myself)

garlic powder

salt/pepper

barbecue sauce

Preheat oven to 350. Grease a 9x13pan. Place chicken pieces in.  Sprinkle with salt/pepper and garlic. Cover with foil. Bake for 1hour. Uncover; drain off the grease. Slather each piece with a couple Tablespoonfuls of BBQ sauce.  Return to oven (uncovered) and bake an additional 30 minutes.  

Home-y Deliciousness

Every fall I look forward to warm home-y delicious meals.  I made this recipe recently...so good. I really wanted something like stroganoff. I wondered if I could make it more kid-appealing, as in meatballs.  This recipe was perfect, especially served over top creamy steamy mashed potatoes! SSP loved it. I think this recipe is for him as it is his 5th birthday today. Happy Birthday, Buddy! Love you to the moon and back.

Stroganoff with Meatballs
adapted from:
Meatballs http://www.onelovelylife.com/chicken-meatball-stroganoff/
Sauce http://www.melskitchencafe.com/delicious-ground-beef-or-turkey-stroganoff/

Meatballs
1 1/2 lbs ground turkey (I used 1/2 pound ground pork sausage)
1/2 cup oats
1/2 cup diced onion
2 T milk
1 t Dijon mustard
1 t thyme
salt/pepper

Mix all together.  Roll into meatballs and place in a greased 9x13pan.  Bake at 375 for about 25minutes. While the meatballs bake, make the delicious sauce.

Sauce
1 onion, diced
8oz mushrooms, sliced
4oz cream cheese
2 cups beef broth
1/2 cup milk
1/2 cup sour cream
1/2 t thyme
salt/pepper

In a skillet saute onion and mushrooms together unless most the liquid from the mushrooms has evaporated.  Stir in cheese, broth and milk.  Melt cheese all the way. Season with thyme and salt/pepper.  Add sour cream just before serving.

Birthday Dinner

A year ago one of my brothers was working as a missionary in Texas. He loved everything about his work there; the people, the food, etc.  Today is his birthday and this recipe reminds me of him.  I remember him talking of the Cajun food, so this recipe is for him.

Slow Cooker Chicken Gumbo
adapted from: http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chicken-gumbo-recipe.html

1 pound boneless, skinless chicken breasts (cut into chunks)
1 (12oz) pkg frozen okra (chopped)
1 pkg Cajun hot links
1 pkg frozen mixed veggies (onions, peppers, celery)
1 t thyme
1/2 t salt
2 bay leaves
1/2 t onion powder
1/2 t garlic powder
1/2 t mustard powder
1/4 t cayenne pepper
1/4 t black pepper
2 cups chicken broth (low sodium)
2 cups tomtato juice (low sodium V-8)

Place all ingredients in the crockpot in the order given. Cook on LOW for 6-8 hours. Serve hot over rice.

Wow! What Was That?!

The other night we got home late and I had NO idea of what to make for dinner.  Quickly I made BAP and SSP some cold cereal...always a hit for them.  Then I scavenged around the fridge for an idea for my husband and I.  I found it! I had about 1 1/4 cups of leftover roasted chicken...so I wanted to use that. Perfect amount for chicken salad sandwiches and chips.

Chicken Salad Sandwiches
adapted from: http://www.epicurious.com/recipes/food/views/chicken-salad-with-grapes-and-walnuts-358017

1 1/2 cups chopped roasted chicken
1/3 cup mayo
1/2 t mustard
14 seedless green grapes, chopped
1/4 red onion, diced

Mix all ingredients together.  Serve cold in a lettuce wrap or bread...I prefer the lettuce wrap.

When It Rains...

It means its time for some good old cozy comfort food.  It rained most all day Saturday starting on Friday evening.  When I woke up on Saturday, I knew immediately that I wanted to make chili. This recipe was a great hit especially with the yummy corn bread to go with it.

White Chili
adapted from: http://thepioneerwoman.com/cooking/simple-hearty-white-chili/

3 cups chicken, cooked (I cooked 7 breast halves -sprinkled in taco seasoning- in the crockpot until it shredded easy)
1 onion, diced
4 garlic cloves, minced
2 cans green chilies, diced
1 pound dried navy beans, rinsed
8 cups chicken broth
1 1/2 T cumin
1 T chili powder
1/2 t fresh ground black pepper

In your trusty dutch oven saute the onions and garlic in some olive oil, until just softening.  Add chilies with the broth, cumin, chili powder and pepper.  Stir in beans. Cover and cook low and slow until the beans are getting soft (almost 2-3 hours). Next stir in chicken. Serve piping hot with salsa, sour cream and cheese.

Tastes Like The Real Thing

I am always looking for easy meals, that can fill picky tummies.  This recipe was my recent "ticket". The boys scarfed it down, as if I had not fed them in ( dare I say it, 4) hours.

Chicken Pot Pie (in disguise)
adapted from: http://www.tasteofhome.com/recipes/chicken-tater-bake

1 1/2 cups cubed chicken
1/2 (16oz) frozen veggies (I used one with peas, carrots, corn, and beans)
16 oz Tater Tots
2 cups cheese, shredded
2 T butter and 1 1/2 cups milk, mixed with cornstarch to make a thick roux

Grease a small casserole dish. Mix chicken and veggies together. Layer with 1/2 the tater tots on the bottom. Top with ALL the chicken-veggie mixture, half the cheese and the last layer of tots. Cover with foil. Bake at 350 for 35 minutes. During the last 10 minutes of baking, remove the cover and sprinkle with remaining cheese.  Let it get gooey.

Yummy Yummy

I have always enjoyed good BBQ chicken; an easy kid pleaser.  My boys just could not get enough of these tasty bites. I have made this recipe a couple times. It has been great every time.

BBQ Chicken
adapted from: http://www.heatherlikesfood.com/super-moist-oven-baked-bbq-chicken/

1 dozen chicken drumsticks
3 T olive oil
1 1/2 t smoked paprika (I did not have so I used chipotle powder)
2 T lemon juice
3 garlic cloves, minced
1/2-3/4 t salt
pepper
BBQ sauce

In a zip bag combine oil, paprika, lemon juice, garlic, salt and pepper.  Add chicken; toss around. Let marinate in the fridge for at the most 24hours (longer the better). Prepare your BBQ. Cook chicken for about 15minutes/side. Brush first side with bbq sauce when the 2nd side is cooking. Turn brush again. Remove to a parchment lined cookie sheet. Bake in a 350 oven for another 15minutes.  Serve with your favorite BBQ sides.

Glorious Tater Tot BBQ

Lately I have fallen into using my crock pot all the time rut. It has been nice since I have not had the time nor energy to cook after a long day (I am not pregnant). I enjoy just being able to smell delicious goodness all day. Mmm. The other night I made this delicious meal. 

BBQ Tater Tot Chicken Mix Up

4 chicken breasts, cooked & chopped fine (I coated them with some mesquite seasoning overnight before baking)

1 bottle BBQ sauce

1 (32oz) bag tater tots

2 cups cheddar cheese, shredded

Place some of the tater tots in the bottom of the crockpot. Top with some of the chicken. Drizzle with about 1/2 the BBQ sauce. Top with 1/2 the cheese. Repeat (leaving off the last cheese). Cook on HIGH for about 4 hours. Top with remaining cheese at the 3 1/2 hour mark. Cover and cook the last half hour until cheese is all bubbly and gooey. Serve with ranch dressing and corn.

Creative Twist On A Classic

I thought I would make a more substantial version of the beloved green bean casserole.  BAP, husband and myself LOVED this variation. SSP just picked at it and complained. It was vary quick and easy to prepare...on a VERY busy night.

Creative Green Bean Casserole
adapted from: http://www.yourmodernfamily.com/green-bean-casserole-with-bacon/

4 cups fresh/frozen green beans, cooked according to directions
1/2lb bacon, cooked and crumbled (save about 1T bacon grease)
2 chicken breasts, cooked and cubed
1 jar Alfredo sauce
1/2 cup white wine (or chicken broth)
1 small red onion, diced (about 1/2 cup) & sauteed in bacon grease
1/2 - 3/4 cup shredded cheddar cheese
2 cups French fried onions

Preheat oven to 350.  Grease a 9x13pan; place green beans in the bottom. Sprinkle with onions (NOTE: red onion can easily disguised as bacon; BAP did not discover them, even with his hatred of onions). Next top with cubed chicken breasts and bacon. Pour Alfredo sauce over all. "Rinse" jar using the white wine; again pour over all. Top lastly with cheese and French fried onions.  Bake at 350 for about 25minutes until hot and bubbly. If you would like the sauce to be a bit thicken whisk in a bit of cornstarch in with the white wine (and de-glaze the bacon/onion pan with it).

Chicken...Bacon...Cheese...Ranch Dressing

Chicken...Bacon...Cheese...Ranch Dressing.  Nothing is wrong when you have a meal wrapped around this combination. So yummy and comforting.

Cheesy Chicken Ranch Casserole
adapted from: http://crockpotladies.com/crockpot-cheesy-chicken-ranch-tater-tot-casserole/

1 pkg ranch dressing mix (you pick your favorite brand)
1 cup milk
16oz Tater crowns/tots
16oz Southern style hashbrowns
8oz bacon, cooked and crumbled
1 1/2 cups shredded cheese (+1/2cup for topping)
2 boneless, skinless chicken breasts (cooked)

Grease your crockpot.  Whisk together milk and ranch mix; let rest.  Place your tater crowns in the bottom of the crockpot.  Place half the chicken, half the bacon then half the cheese; repeat. Top with hashbrowns. Pour Ranch dressing mix over top.  Cook on LOW 5 to 6hours. Top with remaining half cup cheese for last 10minutes or so until melted and gooey.

One Proud Mama

I am always  a proud Mama when BAP and SSP eat what I give them instead of making a fuss.  I thought burgers sounded good; SSP asked for cheese hamburgers too.  Incidentally today is his Feast Day. Perfect!  My boys LOVED them. Even though I did not have buns, using tortillas was the perfect substitute for the boys. We have some leftovers, so my dear husband gets one tomorrow in his lunch.

Gourmet (Kid-Pleasing) Burgers

1 pkg ground turkey

1 pkg ranch dressing mix

1 1/2 t Italian seasoning

2 T ketchup

2 t Worcestershire sauce

Heat oven to 350.  Mix all ingredients together in a bowl; knead together well.  Scoop and shape into 6 patties.  Melt some butter with bacon grease in a cast iron pan.  Brown 3 burgers at a time. Place on a parchment lined (lipped) cookie sheet.  Bake for 25-35minutes (until internal temperature registers 180).  Taking a tortilla place one slice of cheese on the bottom. Top with burger and another slice of cheese. Fold tortilla all around patty. Smoosh a little to melt. Enjoy by dipping in ketchup, bbq sauce or ranch dressing.