Melt In Your Mouth Chicken

 This is another recipe I got from Soup Lovers (https://soup-lovers.servi.tn/melt-in-your-mouth-chicken/). It is very tasty and easy to make. I made almost no changes, but they are in square brackets as usual.

This is the photo from the original recipe.

They did not make the breasts thin.

I highly recommend making them thin!

Ingredients:

• 3 thin sliced boneless skinless chicken breast halves [about 2 ½ lbs]
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese [I used fresh Parmesan]
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil. [I used a 11x15 glass pan.]

Prepare the chicken:

In a bowl, mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

[Pat chicken pieces dry.] Coat each chicken breast generously with the mixture, ensuring it’s well-covered on all sides.

Bake the chicken:

Place the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown on top.

Garnish with freshly chopped parsley before serving. [I never do this.]

Enjoy this tender and juicy chicken that truly melts in your mouth!

[Serve with a veggie of your choice.]

Chicken Spinach and Mushroom Low Carb Oven Dish

 I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.

INGREDIENTS

• 1 small bag fresh baby spinach [about 5 oz]
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• [3] thin sliced chicken breast halves [about 2 ½ lbs.]
• 1 container green onion cream cheese*
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms

INSTRUCTION

[Try browning the chicken first to look/taste better?]

1) In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my largest glass pan: 11x15]

2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3) Bake at 375°F for 20 minutes, remove foil and bake uncovered for another 20-25 minutes.

4) Sprinkle Mozzarella Cheese on top and bake uncovered for another 10 minutes or until starting to brown.

5) Let cool for 10 minutes and serve.

 

* [Green onion cream cheese doesn’t exist. Chive & onion cream cheese seems to be a reasonable substitute.]

[Generates a lot of liquid. Maybe serve with mashed cauliflower, potatoes, rice, or pasta?]

Perfect Deviled Eggs

 

I’ve always guessed at how much of each ingredient to use for deviled eggs. I recently found this recipe that uses the same ingredients I use and it gives measurements! My deviled egg container holds 8 eggs so I added the measurements in parentheses for 8 eggs. I’ve tried it a few times and they came out really good every time. Tom raves about how good they are.

Ingredients:

•       6 hard-boiled eggs (8 eggs)

•       1/4 cup Mayonnaise or Miracle Whip (1/3 cup)

•       1 tsp. Dijon mustard (1 1/4 tsp)

•       1/2 tsp. white vinegar (3/4 tsp)

•       1/4 tsp. salt

•       Paprika or smoked paprika to taste

Directions:

1.      Slice eggs in half lengthwise. Remove yolks to a medium bowl.

2.      Mash yolks with a fork.

3.      Add mayonnaise (or Miracle Whip, if using), mustard, vinegar, and salt; mix well.

4.      Spoon a heaping spoonful of yolk mix on each egg white half.

5.      Sprinkle with paprika or smoked paprika.

Notes:

·        We usually use very little, or no, salt so I didn’t increase that measurement. But the eggs did need salt so don’t skip it.

·        Be sure to use fresh eggs. To test the freshness, fill a glass or bowl with cold water and submerge the egg:  (https://www.southernliving.com/food/dairy/eggs/how-to-tell-if-an-egg-has-gone-bad)

o   If the egg sinks to the bottom and lays flat on its side, it’s still fresh.

o   If it sinks, but stand on one end at the bottom, it is not as fresh but still edible.

o   An egg that floats to the top is not fresh and could be spoiled.

·        I usually boil 1 or 2 extra eggs to make up for wrecking the white of as couple of them.

·        I discovered the trick to peeling hard-boiled eggs without wrecking the white.

o   Crack just the large end of the egg, not the sides, and peel from the end. It’s not 100% perfect, but almost.

o   Also, make sure they are cold before cracking them. I drain the hot water out of the pan, put a lot of ice cubes in, and fill with cold water. Then let it sit until the ice is melted and the eggs are cool.

BEEF STROGANOFF

 

 

4QT                            6-8QT                         INGREDIENTS

1 lb                              2 lbs                            Beef stew meat – 1in. pieces

1 tbsp                         2 tbsp                            flour

1 tbsp                         2 tbsp                           Shortening

1 4-oz can                 2 4-oz cans                    Mushrooms, drained (reserve liquid)

1                                  2                                  Onions, medium, sliced

1 tsp                            2tsp                              Salt

¼ tsp                          ½ tsp                             Pepper

Dash                          ¼ tsp                             Ground Marjoram

2 tsp                            4 tsp                            Dry Mustard

3 tbsp                         6 tbsp                           Catsup

½ cup                         1 cup                           Dairy Sour Cream

 

1.  Roll beef in flour, brown in hot shortening in pressure cooker.

 

2.  Add enough water to reserved mushroom liquid to measure ¾ cup.  (Use 1 ½ cups for 6-8qt recipe).  Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.

 

3.  Cover, set pressure cooker for 30 minutes.

 

4.  Cool cooker normally for 5 minutes, then release pressure slowly by opening the valve.

 

5. Stir in sour cream; heat through.  Serve with egg noodles.

King Ranch Chicken

Spray 9x13 pan with Pam and preheat oven 350

10-15 tortillas

1 fryer or 4-6 breasts

½ cup chopped onion

1 can chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 10oz can Rotel

¼ c chopped green chiles (1 can) I use 2 cans

1 c grated sharp cheddar cheese

Boil, debone and chop chicken.  Dip tortillas in chicken broth. Line pan with tortillas, cutting some in half to fit sides of pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top with remaining cheese and return to oven to melt cheese.

Mom’s Chili

1 lg can of crushed tomatoes (prefer Hunts because they don’t use chemicals to peel them)

1 lg can of tomato sauce

1 can tomato paste

3 cans of dark red kidney beans

2 Cubanelle peppers (or Anaheim if you can’t find cubanelle)

1 onion diced

2lbs ground beef (at least 20% fat)

Chili powder and Cayenne to taste

 Brown ground beef. When done, remove meat from frying pan (leaving grease behind) and place in slow cooker. Brown onions and peppers in frying pan with grease from meat. When done, put them in the slow cooker. Add tomatoes, tomato sauce and tomato paste.  Add beans (including liquid) and some chili powder and cayenne.  Cook for an hour or so and taste.  If needed, add more of the spices.  Cook for about 6 hrs.

I usually cook the meat, onions and peppers the night before and put them all in a bowl and refrigerate.  Saves time the next day.

Chili-Chicken

Ingredients

16 ounces uncooked medium noodles

½ cup chopped onion

2 tablespoons butter or margarine

3 cans (10 ½ ounces each) condensed cream of mushroom soup

1 can (4 ounces) pimiento, chopped

2 tablespoons finely chopped pickled hot green chili pepper (remove stems and seeds)

3 to 4 cups cut-up cooked chicken or turkey

Salt and pepper

2 to 3 cups shredded sharp Cheddar cheese (8 to 12 ounces)

Directions

Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.

In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake uncovered about 45 minutes. 8 to 12 servings.

NOTES:

I usually use 12 ounces of noodles; 16 ounces seems to be too much noodles.

I also use more onion than it calls for and a little more cheese.