Creamy Chicken Noodle Soup, Best Buttermilk Biscuits

Served for Staff Luncheon January 2012

Creamy Chicken Noodle Soup

8 cups water
2 TBSP dried onion flakes
3 cubes chicken bullion
1 bay leaf
1-2 chicken breasts
1 garlic clove, minced
2 carrots, chopped
2 celery stalks, chopped
1 large potato, diced
1/8 tsp dried thyme leaves
1 can chicken broth

2 cups egg noodles

2 TBSP butter
1/4 cup flour
1/2 cup milk
1/2 cup chicken broth
1/4 cup cream

salt and pepper to taste

Boil water in a large pot.  Add chicken breasts, onion, bullion, and bay leaf.  Boil over medium heat until chicken is cooked through.  Remove and shred chicken, and set aside.

Add garlic, carrots, celery, potato and thyme to pot.  Cook until veggies are almost tender.  Add can of chicken broth and return to boil.  Add noodles and cook until desired tenderness.

Meanwhile, melt 2 TBSP butter in separate sauce-pan.  Add 1/4 cup flour.  Whisk together, adding 1/2 cup milk slowly, until smooth.  Add 1/2 cup chicken broth, and salt and pepper to taste.  Continue to cook and stir until thickened. 

When thickened, and noodles are tender, add thickening to soup pot.  Stir together. Stir in 1/4 cup cream.  Check seasonings, adjusting as needed.  If thicker soup is desired, mix chicken broth with cornstarch and add slowly to soup while stirring until desired consistency is reached.




Best Buttermilk Biscuits
These are one of our FAVORITES! Can't believe I haven't posted this one yet.

2 1/4 cups flour
1 Tbsp baking powder
1tsp salt
1/2 cup cold butter
1 1/4 cups buttermilk
additional flour as needed
2 Tbsp melted butter

Preheat oven to 450.

Combine flour, baking powder and salt in a bowl.  Grate butter over mixture on large holes of box grater.  Toss flour and butter together with your hands until combined. 

Add buttermilk and stir just until moistened, and dough starts to come into a ball. 

Remove dough to floured counter and knead 3 or 4 times, adding additional flour as needed. With floured hands, press dough into 3/4 inch rectangle.  Sprinkle additional flour on top of the dough.  Fold over onto itself in three layers (fold it like a letter).  Repeat this pressing/folding process three times.  (This creates layers in your biscuit.)

Press dough into 1/2 inch thickness and cut into biscuit shapes (or eight squares from your rectangle.)  Place on lightly greased baking sheet and bake 13-15 minutes, until lightly browned.  Brush with melted butter. 

Served with Spinach Salad and chocolate dipped strawberries. 

Crock Pot Cream Cheese Chicken

This was so easy, and my kids absolutely LOVED it!  Andy and I liked it too. :)

Crock Pot Cream Cheese Chicken

3-4 boneless skinless chicken breasts
8 oz Neufchatel cheese, cubed
1 packet Italian dressing (the dry mix--I used Good Seasons)
1 can cream of chicken soup

Layer in crock pot: chicken, cream cheese, seasoning packet, cream of chicken soup.  Cook on low 4-6 hours (until chicken is done.)  Shred chicken and stir soup and cheese together until smooth.  Serve over rice. 

Served with peas and carrots and homemade whole wheat bread. 

Chicken Mozzarella Pitas, Dill Chip and Veggie Dip, Amish Sugar Cookies

Served for Staff Luncheon 

October 12, 2011

Chicken Mozzarella Pitas
4 cups chopped, cooked chicken (also works well with turkey)
1 8 oz pkg finely shredded mozzarella cheese
4 to 8 oz plain yogurt (to your desired consistency)
1 TBSP lemon juice
salt and pepper to taste

whole grain pita halves
lettuce leaves
avocado, chopped and sprinkled with lemon pepper and seasoning salt (I use Lawry's)
tomatoes, chopped

Combine chicken, cheese, yogurt, lemon juice and salt and pepper.
Layer in Pita half: lettuce, chicken mixture, tomatoes, and avocados.

Served with potato chips, a veggie tray, and dill dip.

Dill Chip and Veggie Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP parsley
1 tsp dill weed
1 tsp Bon Apetite seasoning
1/2 tsp onion powder

Combine all ingredients and chill.

Amish Sugar Cookies
A light, slightly crisp, yet melt in your mouth, cookie.


4 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
1 cup butter, softened
1 cup cooking oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
sugar

Sift together flour, soda, and cream of tartar; set aside.
Beat together butter, oil, sugar, and powdered sugar in a large bowl until fluffy.
Add eggs, one at a time, beating after each.
Blend in vanilla.
Gradually stir in dry ingredients.  Mix well.

Using an ice cream scoop, spoon six 1/4-cup sized balls of dough onto a baking sheet. 
Flatten each with the bottom of a glass dipped in sugar.
Bake at 375 for about 10 minutes, or until barely golden around the edges.

Chicken Pot Pie

Chicken Pot Pie

This is a family favorite.  I make my pot pies with only a top crust--
you still get that yummy texture and taste, but not so much fat. 
This crust is extra special because it has cheese in it.

Crust:

1 c flour

1/4 tsp salt

1/4 cup shredded cheddar cheese

1/3 cup shortening

1/2 T cold butter, cubed

1-1 1/2 T cold water

Filling:

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1 rib celery, chopped

1/4 cup chopped onion

1 garlic clove, minced

1 T butter

1 cup chicken broth

2 T flour

1/2 cup milk

1/2 tsp salt

1/4 tsp dried tarragon

1/4 tsp pepper

1 1/2 cup cubed cooked chicken

1/2 cup frozen peas

For crust, combine flour, salt, and cheese. Cut in shortening and butter. Add water until dough forms. Press into ball and cover. Refrigerate.

For filling, sauté potatoes, carrots, celery, onion, and garlic in butter 5 minutes (if it starts to stick to the pan, I add a little water.) Add chicken broth and simmer 10 minutes or until vegetables are tender. Combine flour, milk, salt, tarragon, and pepper until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes. Add chicken and peas. Heat through.

Meanwhile, roll out pastry. Pour filling into 9-inch pie shell. Place pastry on top, crimping edges and sealing to the pan. Make slits in pastry.

Bake at 400 for 20 minutes. Reduce heat to 350 and bake an additional 10 minutes.

Served with green salad, garden squash, and homemade bread.

Mexican Chicken Lettuce Wraps, Chips and Salsa, Boston Cream Pie

Served for Staff Luncheon July 2011

 Mexican Chicken Lettuce Wraps

3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
2 tomatoes, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup favorite salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/4 teaspoon Italian salad dressing mix
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 ripe avocados, peeled and diced
12 lettuce leaves
1/2 cup lite sour cream
1/4 cup cilantro leaves, minced

Combine chicken, beans, tomatoes, chilies, salsa, onion, pepper, lime juice, and seasonings. (At this point you can refrigerate until serving time.)  Just before serving, add avocado and gently toss.  Serve in lettuce cups, topped with a dollop of sour cream and cilantro.

Chips and Salsa

1 (15 oz) can petite diced tomatoes
cayenne pepper to taste*
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
cilantro (1/4 to 1/2 bunch)
1/2 jalapeno pepper, seeds removed
1/4 of a lime

Drain the tomatoes, reserving juice.  Reserve 1/4 cup drained tomatoes.

Combine remaining tomatoes in blender with cayenne, onion powder, garlic powder, salt, 1/4 bunch of cilantro, and jalapeno.  Squeeze a little lime juice into the blender.  Blend until smooth.  Add reserved tomatoes, and any extra juice and/or cilantro to taste.  Pulse to desired texture. Serve with tortilla chips.

*You can use a sprinkle or two from a jar, but I used a half of an actual dried cayenne pepper, seeds removed.  Kick up the heat with more cayenne or more pepper seeds.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!


Served with watermelon wedges.

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

Chicken Alberghetti

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and Best Breadsticks.

Crock-pot Italian Chicken with Mushrooms

Crock-Pot Italian Chicken with Mushrooms

I love the crock-pot for those days when you don't want to think about dinner too much during the crazy dinner-time chaos.  Put this in around lunchtime for a yummy dinner.  If you cook it all day, the chicken will be overdone.

2-4 frozen chicken breasts (depending on size. . . 2 of the huge Costco ones does it for my family)
1 small onion, thinly sliced
5 oz mushrooms, sliced
1 pkg Good Seasons Italian Dressing mix
4 oz Neufchatel cheese
1/4 cup chicken broth
1 can golden mushroom soup

Cooked egg noodles
black pepper
fresh parsley

Spray crock-pot with PAM.  Put chicken breasts in crock-pot.  Spread onions and mushrooms on top of chicken.  Microwave cheese until soft.  Stir in Italian Dressing mix, golden mushroom soup, and chicken broth until combined.  Spread over chicken.  Cook on low 4-6 hours, or until chicken is cooked through and tender.  Break chicken into pieces.  Serve over egg noodles.  Pass black pepper and garnish with fresh parsley, if desired. 

Note: We also like this with artichoke hearts and olives instead of the mushrooms.  Add the artichoke hearts in the last half hour or so, to heat through, and pass sliced olives and grated Parmesan at the table. 

Served with green salad and grape clusters.

Chicken Wraps, Strawberry Yogurt Salad, Creamy Lemon Squares

Staff Luncheon May 2011

After trying a Chicken Wrap at Red Robin, I started experimenting and came up with these delicious varieties.  I use the Mission brand Spinach and Multigrain Wraps.

Garden Fresh Chicken Wraps:

Squeeze a little lemon juice over bite-sized grilled chicken pieces.  

Layer in center of Garden Spinach tortilla: 

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with Lawry's and lemon pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped tomatoes

1/4 cup chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

BBQ Grilled Chicken Wraps:

Combine bite-sized grilled chicken pieces with enough BBQ sauce to coat lightly.

Layer in center of Multi-Grain Tortilla:

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with salt and pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped red pepper

1/4 cup BBQ chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

Served with Sun Chips.

Strawberry Yogurt Salad:

Chop strawberries.  Spread a container of yogurt over them and toss to coat. (Tillamook vanilla bean yogurt is my favorite, but strawberry is also delicious.)

I've always loved lemon bars.  These have the addition of cream cheese to cool them down a bit.  Yum!

Creamy Lemon Squares

22 nilla wafers, finely crushed

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold margarine

1 pkg. (8oz) cream cheese, softened

1 cup sugar

2 eggs

2 T flour

1 tsp lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

2 tsp powdered sugar

Heat oven to 350.  Line 8-inch square pan with foil.  Mix wafer crumbs, 1/2 cup flour and brown sugar in bowl.  Cut in margarine until like coarse crumbs.  Press into bottom of prepared pan.  Bake 5 minutes. 

Beat cream cheese and sugar.  Add eggs and flour.  Mix well.  Blend in zest, juice and baking powder.  Pour over crust. 

Bake 25 minutes or until center is set (jello-ish).  Cool.  Refrigerate 2 hours.  Sprinkle with powdered sugar.  Garnish with extra zest if desired.  Lift foil out of pan before cutting. 

Garlic Chicken Breasts with Speedy Fluffy Dinner Rolls

 Super easy chicken.  Yeast rolls in close to an hour?  Yes!  These dinner rolls come together so quickly--the recipe says you can make them in 1 hour and 10 minutes.  I think I let mine rise a bit longer than the recipe recommended, but they turned out so fluffy and delicious--my family devoured them.  I will definitely make them again! 

Garlic Chicken Breasts

1/4 cup flour
1 Tbsp Garlic Seasoning (I used Johnny's Garlic Spread and Seasoning, from Costco)
2 boneless skinless chicken breasts
olive oil (depends on the size of your skillet and how much chicken. . . try 3 Tbsp and add more if needed--you just need it to keep your chicken from sticking and help brown it)

Combine flour and seasoning.
Heat oil in skillet over medium high heat.
Slice chicken breasts in half thickness or pound to even thickness throughout.  Moisten lightly with water (I usually thaw mine right before I use them, so they are wet already) and dip in flour mixture until coated lightly.
Cook chicken in oil on skillet until browned on one side; flip and brown other side and cook through.  Sprinkle with parsley.  Serve over or alongside rice pilaf.


Fluffy Dinner Rolls
I got and tinkered with this recipe from Mommy's Kitchen.  


3/4 cup milk
4 Tbsp butter
3/4 cup hot water
4 Tbsp sugar
1 tsp salt
1 cup whole white wheat flour
about 3 cups white bread flour
1 heaping Tbsp yeast

Combine milk and butter in microwave safe container, and microwave 1 1/2 minutes.

Preheat oven to 170 degrees.

Put milk, butter, and HOT tap water into mixer (Bosch, Kitchen aid, etc.)  Add sugar and salt and 1 cup wheat flour and 1 cup white bread flour.  Mix for one minutes.  Add one more cup of flour and the yeast.

Mix, adding more flour 1/2 cup at a time until dough cleans sides of bowl.  Mix 5 minutes to knead.  Cover with plastic wrap (to hold in heat) and rest 5 minutes.

Spray or butter the inside of a 9x13 pan.

Spray your counter with cooking spray and turn dough out onto the counter.

Cut dough into 12 equal portions, and gently form into round balls, placing in 9x13 buttered pan.

Put the pan in your warm oven and rise 20 minutes or until they have risen about 1 inch above the rim of the pan.  Leave the pan in your oven and turn the heat up to 350.

Bake about 15 minutes, until golden brown.

Brush with butter and serve warm.

Lemon-Herb Roast Chicken and Oat Dinner Rolls

Lemon-Herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Oat Dinner Rolls

2 c quick oats

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c white bread flour

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes. 

Place in greased bowl, turning to grease top.  Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 7x11pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.  These freeze well--just thaw on counter and reheat in the oven. 

Veggie Salad Pizza, Chicken Caesar Salad Pizza, and Oatmeal Raisin Cookies

Served for Staff Luncheon March 2011

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 


Oatmeal Raisin Cookies
I think these are fantastic!

2 cups old fashioned oats
1 1/4 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 + 3 Tbsp butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla
1 cup coarsely chopped walnuts*
1 cup raisins

Heat oven to 350.  Combine oats, flour, soda, powder, and salt in a bowl and set aside.  In a separate bowl, cream butter with both sugars until fluffy.  Add egg, milk, and vanilla and blend.  Stir in the oat mixture, pecans, and raisins.  Using a 1/4 scoop, place dough balls on cookie sheets or baking stones (about six per sheet.)  Flatten slightly with the bottom of a cup.  Bake about 15 minutes.  Cool on wire rack.  (If you want to make them small, bake at 375 for 10-12 min.)

*I have substituted pecans here with good results, but like to toast them first.  To toast pecans, place on cookie sheet and bake at 350 for 10 minutes.

Served with fruit kebabs.

Ranchiladas and Mexican Rice

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.

Pizza!

Our Favorite Homemade Pizza
This makes two 15-inch pizzas, or three 12-inch ones.  

Pizza Crust
4 cups flour (bread flour, if you have it)
2 1/4 tsp instant yeast
1/2 Tablespoon salt
2 Tablespoons Olive Oil
1 3/4 cup warm water

Combine flour, yeast and salt in Bosch.  Add Olive oil.  Pour in water, mixing to combine, until ball forms.  Knead in Bosch 6 minutes.  If sticky, add a little extra flour as needed.  Spray the bowl with Pam, cover and let rise about an hour (until double.)  divide into two or three pieces.  Shape into balls and rise on floured or greased counter top, covered with plastic wrap, for 20-30 minutes. 

Preheat baking stone in 500 degree oven for one half hour before baking.

Shape each ball, one at a time, into desired pizza shape and size on cornmeal sprinkled parchment paper.  Brush each dough round with olive oil.  Sprinkle with garlic seasoning (we like Johnny's Garlic Spread at Costco).  Then top with favorite toppings.  Here are some of ours:

-Pizza (or Pasta) Sauce with Italian cheeses, peppers, mushrooms, and ham
-A thin layer of cream (maybe 2-4 Tablespoons) brushed over the crust.  Top with Italian cheeses.  This makes a great cheese bread, and if you go heavy on the cream, turns kind of alfredo-esque.  Yum!
-We also like BBQ sauce with grilled chicken, green onions, peppers, and bacon.

Bake your pizza at 500 degrees for 8-15 minutes.  More toppings means it will take longer.  I like my cheese browned and bubbly.

Serve with a green salad. 

Chicken Divan

Chicken Divan

1 bunch broccoli, cut into bite sized pieces
3 cups cooked chicken, diced
2 cans cream of chicken soup (or one chicken and one mushroom)
1 Tbsp lemon juice
2 Tbsp mayonaisse
2 Tbsp sour cream
1/2 cup milk
3/4 cup cheddar cheese
lemon pepper
1/2 cup corn flakes crumbs

Heat oven to 350.
Steam broccoli a few minutes until crisp tender.
Arrange broccoli and chicken in greased 9x13 dish.
Combine remaining ingredients (except crumbs) and pour over chicken.
Sprinkle crumbs on top.
Bake 20-30 minutes, or until heated through.
Avoid overcooking the broccoli. 

Serve over rice.

Served with: fresh bread, fruit, Vanilla Pudding Chocolate Chip Cookies (see Favorite Treats tab)

Easy Chicken Cordon Bleu, Rice Pilaf

If you're looking for an exactly measured recipe, this isn't for you.  It's just a throw together, but it's yummy.  I cut my chicken breasts and ham slices in half to make smaller portion sizes.  


Easy Chicken Cordon Bleu

chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning

1 can cream of chicken soup
1/4 cup sour cream
milk

Place in each chicken piece: one slice of ham, one slice of cheese.  Roll up, securing with a toothpick or two.  Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)

Heat oil in skillet over medium high heat.  Brown chicken on all sides.  Place on greased baking sheet.  Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)

Heat together chicken soup, sour cream, and milk to desired consistency.  Serve chicken with gravy.

Rice Pilaf
In saucepan, sautee 1 cup rice in 3 Tbsp olive oil.  Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme.  Bring to boil.  Cover and reduce heat to simmer 15 minutes.  Add 1/2 cup frozen peas.  Return cover and let stand 5 minutes.  Mix together. 

Serve with: bread and a salad or fruit plate.

No Frying Chicken Parmesan

This was so easy, and my family ate it well.  I got it off the Ragu jar.  Nice for a teaching night when I don't have a lot of prep time or energy.

No Frying Chicken Parmesan
4 boneless skinless chicken breasts (I used two large Costco ones and cut them in half)
Italian Seasoned Bread Crumbs
1 egg, beaten
1 jar spaghetti sauce (my kids like Ragu)
shredded Italian cheese

Preheat oven to 400.  Dip chicken in egg, then coat in crumbs.  Place in greased baking pan.  Bake 20 minutes.  Pour sauce in pan around chicken.  Sprinkle cheese over chicken.  Bake 10 more minutes.  Serve over cooked spaghetti noodles.

Served with: french bread and green salad.

Chicken Asparagus Soup and French Loaves

Chicken Asparagus Soup

This is delicious!

2 pounds thin fresh asparagus

2 large potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

2 T fresh minced parsley (or 2 tsp dried)

2 garlic cloves, minced

2 T olive oil

2 cans (14.5 oz each) chicken broth

1 tsp salt

1/2 tsp pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

shredded parmesan (optional)

Cut upper half from asparagus spears; chop into bite-sized pieces and set aside. Place remaining stalks in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer 40 minutes. Strain, reserving 4 cups liquid. Discard stalks.

In Dutch oven, sauté potatoes, onion, celery, carrot, and garlic (and parsley, if using dried flakes) in oil until vegetables are tender. Stir in broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to boil. Reduce heat; simmer uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

Blend soup in covered batches until smooth. Return to pan. Add chicken, half-and-half, remaining pepper, and asparagus tips. Boil; reduce heat; simmer, uncovered, for 5 minutes, or until asparagus is tender. Stir in fresh parsley. Garnish with parmesan cheese. 

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.

Serve with salad or fruit.

Southwestern Crockpot Chicken and Fruit Smoothies

Southwestern Crockpot Chicken

2 large frozen chicken breasts
1 small bag frozen corn
1 can black beans, drained
16 oz medium salsa

Place in crockpot.  Cook on low about 5 hours, until chicken is cooked and tender.  Break chicken into pieces.  Serve with tortilla chips and garnishes or on tortillas.

Garnishes:
Shredded Cheese
Lettuce
Tomatoes
Avocado or guacamole
Sour Cream
Cilantro
Lime wedges

Fruit smoothies

My kids love these. . . they're a little different every time, but here's a start:

1  6-oz can pine-orange-banana juice--Dole (or whatever juice you have on hand)
1  6 to 8 oz yogurt, any flavor
1 to 2 cups frozen fruit
1 tray of ice cubes
cold water as needed

Blend until desired consistency, tasting as you go, adding water as needed.

Chicken Packets with Gravy

Chicken Packets with Gravy

2 cups chopped cooked chicken
1 small can mushrooms, drained and chopped
2 green onions, sliced thinly
8 oz Neufchatel cheese, softened
2 Tablespoons butter, softened
1/2 tsp pepper
16 crescent rolls (in a can--Pillsbury or the like)
bread crumbs or crushed stuffing
6 Tablespoons melted butter

Gravy
1 can cream of chicken soup
1/2 cup chicken broth
3/4 cup milk

Combine first six ingredients.  Unroll crescent rolls.  Stuff each roll with chicken mixture, sealing roll around it.  Roll chicken packet into a ball.  Roll in butter and then in stuffing/breadcrumbs.  Place on cookie sheet.  Bake at 375 for 15-20 minutes.  Serve with gravy.

Served with: mashed potatoes, cooked carrots, and green salad.

Chicken Salad Croissants and Spinach Salad

I served this for a staff luncheon at the office Jan 2011. 

Chicken Salad Croissants

3 large Chicken breasts, cooked and diced
1 can pineapple tidbits, tidbits cut in half
2 stalks of celery, chopped
1 green onion, thinly sliced
mayonnaise
Nature's Seasoning salt
Lemon pepper
Lettuce
Six croissants (Costco has great ones)

Combine chicken, pineapple, celery and onion. Add enough mayonnaise to dress it as moistly as you like. Season with seasoning salt and lemon pepper.

Slice croissants and fill with a lettuce leaf and salad.


Spinach Salad

1/2 pound fresh spinach
1 granny smith apple, chopped
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted (toast on cookie sheet at 350 for 10 minutes)
3/4 cup dried cranberries
2 green onions, thinly sliced

Toss together in a bowl with desired amount of Poppyseed Dressing.

Poppyseed Dressing

6 T sugar
1/2 tsp dry mustard
1/2 tsp salt
1/2 Tbsp dried onion flakes
1/4 cup cider vinegar
1/2 cup olive oil
1/2 Tbsp poppy seeds

Combine and shake.