16 January 2011

Recipe: Orange Honey Chicken Breasts

1 (6 ounce) can frozen orange juice concentrate, thawed, undiluted
1/4 cup honey
3/4 cup fine dry breadcrumbs
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon thyme
5 skinless, boneless chicken breasts
1/4 cup melted butter

Place a sheet of waxed paper on a large cookie sheet.

Combine orange juice and honey in a shallow dish; set aside.

Mix breadcrumbs, flour, paprika, and thyme in a separate bowl; set aside.

Brush chicken breasts with melted butter. Roll chicken in honey mixture, then in crumbs.

Place each coated chicken piece on the wax paper, not touching other chicken parts. Drizzle remaining butter over chicken. Flash freeze until firm then remove to freezer bag.

Preheat oven to 375 degrees F.

Place frozen chicken pieces on an greased baking sheet.

Bake frozen chicken 30 to 45 minutes until thickest part is no longer pink and juices run clear.

Recipe: Chicken Quesadillas

4 boneless, skinless chicken breasts, diced small
1 TBSP. Schilling garlic pepper
1-15oz. can diced tomatoes with the juice
1/2 green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack and Colby cheese, shredded

* Fry diced chicken with garlic pepper until done. Set aside. Simmer tomatoes, green pepper, onion and garlic until all liquid is absorbed. Set aside. Fry tortillas on each side until lightly browned. Lay out 4 tortillas on cookie sheets. Top each with 1/4 cup of shredded cheese. Divide chicken evenly between the 4 tortillas, spreading evenly on top of cheese. Spread each with 1/4 of tomato mixture and then sprinkle 1/4 cup of cheese over the top of that. Top with remaining tortillas and put in ziploc freezer bags. When needed, preheat oven to 375 degrees. Place frozen quesadillas on cookie sheets and bake for 15-20 minutes, until cheese is melted. Serve cut into wedges with salsa, sour cream and guacamole if desired. To round this out, I simply heat a can of refried beans and make Spanish rice if time permits. A pizza cutter cuts these beautifully.

Recipe: Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Double wrap baked lasagna in foil and freeze. Thaw in refrigerator and bake at 350 until heated through.

Recipe: Cheesy Chicken Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Recipe: Broccoli and Cheese Casserole

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Recipe: Enchilada Casserole:

1/4 Cup low-salt chicken broth
3/4 Cup chopped onion
2 Cloves garlic, minced
1 1/2 pounds ground raw turkey breast (or ground beef)
2 Cans no-fat refried beans
1 1/4 Cups enchilada sauce (your favorite canned variety)
12 (6-inch) tortillas (either corn or flour)
2 Cups (8 oz) shredded reduced-fat sharp cheddar cheese

Heat chicken broth in a large skillet over med heat. Add onion and garlic,
cook 5 minutes or until tender, stirring frequently. Add turkey (or beef), and
cook over med-high heat until browned, stirring to crumble. (If you use
ground beef, be sure to drain off excess fat. You may want to brown the
beef first, drain and wipe out the pan, then cook the onion and garlic.)
Add the refried beans and 1/2 cup of enchilada sauce; reduce heat and
simmer uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 cup enchilada sauce in the bottom of a 13"x9" baking dish.
Dredge both sides of tortillas in sauce; then arrange tortillas, overlapping, in
baking dish. Top with half of bean mixture and 1/4 cup enchilada sauce
and sprinkle with half of cheese. Bruch both sides of remaining tortillas with
enchilada sauce, and arrange overlapping; over cheese. Top with
remaining bean mixture, 1/4 cup enchilada sauce and remaining cheese.
Bake at 350 F for 30 minutes or until bubbly. Let stand 10 minutes before serving. Serves 8.

Recipe: Santa Fe Chicken Casserole

This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.

Prep Time: 15 minutes
Cook Time: 35 minutes

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.

Serves 6

Recipe: Paprika Beef with Noodles

2 tablespoons butter
3 large onions, thinly sliced
1 1/2 pounds boneless beef top round or chuck shoulder, cut in 1-inch cubes
2 tablespoons paprika
1 tablespoon flour
1 (10 1/2 ounce) can condensed beef broth
5 1/2 ounces mixed vegetable juice
8 ounces wide egg noodles
2/3 cup sour cream
2 tablespoons fresh parsley, chopped (or 2 tsp. dry)

Preheat oven to 325 degrees F.

In a 4-quart oven-safe Dutch oven or a large deep skillet, melt 1/2 tablespoon of the butter over medium-high heat. Add onions and saute 3 to 5 minutes, or until lightly browned. Transfer the onions to a small bowl.

In the same Dutch oven, melt another 1/2 tablespoon of the butter over medium-high heat. Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often.

Stir in paprika and flour, coating the beef evenly. Return the onions to the Dutch oven and stir in broth and vegetable juice. Bring to a boil, stirring often, then remove from heat. Cover the Dutch oven and place in the oven.

Bake 50-65 minutes, or until the beef is tender.

When the beef has cooked about 35 minutes, cook noodles according to package directions. Transfer 1/4 cup of the cooking liquid from the noodles to a large bowl, then drain the noodles well. Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted.

When the beef mixture is done cooking, stir sour cream into it.

Divide the noodles between a 1 1/2 quart freezer to oven casserole or aluminum foil baking pan and a serving platter. Divide the meat mixture over the noodles, completely covering the noodles with the sauce.

For the first meal, serve the beef and noodles from the platter.

Let the remaining beef and noodles cool up to 2 hours. Wrap, label and freeze up to 3 months.

Preheat oven to 350 degrees F. Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet. Loosely cover it with aluminum foil. Bake it 30 minutes. Uncover the casserole and bake at 15-20 minutes, or until heated through.

Total recipe makes 4 servings

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