Chicken Pillows (can be used as a make ahead freezer meal)!

3 packages crescent rolls

1 8 ounce cream cheese

1/2 cup butter softened

1/4 cup green onions

2 cups cooked chicken

1/8 tsp pepper

1/2 cup melted butter

1 cup Italian bread crumbs

1 can cream of chicken soup

4 ounces sour cream

1 TBS lemon juice

In a medium size bowl cream your butter and cream cheese with a hand mixer.  Add the cooked chicken, pepper and onions.  

(If you do not have a favorite way to cook your chicken, this is how I cook mine.  I like to boil my chicken because this way makes the chicken really tender and it shreds easily.  Place your chicken breast in a sauce pan and cover with water.  Let the water come to a boil and skim off the white foam from the top of the water.  Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion.  Cover, turn to low and simmer for about 30-40 minutes.  Once done remove form water, shred the chicken and set aside.)

Open the crescent rolls and separate.  With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll.  Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side.  Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)

Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan.  Bake at 350 degrees for 20 minutes or until golden brown.

While the chicken pillows are baking make the sauce.  In a small pot put the soup, sour cream and lemon juice.  Heat over medium heat until warm.  Serve over the chicken pillows and voila.

(If you want this as a make ahead meal,  wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer.  These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)

Mustard and Peppercorn Crusted Ribeye

I tried this the other night and really liked it. So, I though I would share it here. I am in a major grilling mood.  About 4 days ago it was in the 70's but two night ago it snowed and now we are back down to the 40's and 50s!!  Crazy weather:)

Ingredients

• 4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
• 4 tablespoons brown mustard
• 4 tablespoons black peppercorns, crushed
• 1 to 2 tablespoons finely ground black pepper, optional
• Kosher Salt

Directions

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.

Recipe and Picture Courtesy of Food Network

Fried Chicken

Ingredients

• 1/2 quart buttermilk
• 2 pounds chicken, (my kids love legs)
• 2 cups all-purpose flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• vegetable shortening or vegetable oil for frying

Directions

In a bowl cover the chicken with the buttermilk and refrigerate.  If you want some heat add 1 TBS hot sauce to the buttermilk and refrigerate overnight. 

In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.

Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.

Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.

Pork Chops and Rice

This recipe is one that I grew up on.  It was my favorite meal as a child and now my kids love it anytime I make it.  I would not consider it gourmet but if it is done right, it is ultimate comfort food!!

6 boneless pork chops

2 TBS olive oil

onion powder

salt and pepper

2 cans cream of mushroom soup

2 cups of milk

1 small can of sliced mushrooms

long grain rice

The most important step in this meal is preparing the meat.  If done wrong, you will get a very tough piece of pork.  On both sides of the pork you want to sprinkle with onion powder, salt and pepper.  In a large skillet on medium high heat, add the olive oil.  Heat the oil until just smoking.  Add pork and brown, about 2 minutes on each side.  Then cover the skillet with a lid and turn the heat down to low.  You want to cook for about 20 to 30 minutes, turning once.  A lot of liquid will accumulate in the pan during this time.  You will know it is ready when the meat is nice and tender.  Once it is done, take off the lid and turn the heat up to high.  By doing this the water will evaporate and condense all the yummy juices.  Once all of the water is evaporated put the pork chops into a 9x13 inch casserole pan.  Make sure to put the rendered juices in the pan as well.  

In a separate bowl combine the soup and milk. (I can tell a big difference on what brand of soup.  Don't get the cheap stuff for this recipe) Add 1/2 tsp kosher salt and 1/4 tsp pepper.  Whisk together and pour over the pork chops.  Drain the mushrooms and sprinkle over the top.  Bake at 350 degrees until the mushroom sauce is bubbly and golden brown.

While the pork chops are cooking in the oven prepare the rice according to the package.  Serve with mushroom sauce.

Philly Cheese Steak

Ingredients

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls
• Provolone Cheese
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.

Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon butter

1 1/2 pounds mushrooms, coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

2 tablespoons butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Corned Beef and Cabbage

In celebration of St Patrick's Day, I thought I would post a traditional Irish meal.  Enjoy!

Corned Beef:

• 3 pounds corned beef brisket with spice packet
• 4 carrots, cut into 2-inch pieces
• 1 medium onions, chopped
• 1 small head green cabbage, cored, roughly chopped
• 1 1/2 cups apple juice
• 1/2 cup water

Potatoes:

• 1 1/2 pounds baby red potatoes, sliced in 1/2
• 1/2 stick butter, softened
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

For Corned Beef:

Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Half way through cooking turn brisket over. Remove the beef and vegetables to a platter and keep warm.

For potatoes:

Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

Easy Calzones

I know that there are nights that we are all looking for something super easy to make.  On those nights, this is the recipe for you.  The following recipe will make 2 large calzones.  Double if you have a large family.

4 oz. pepperoni, quartered

4 oz.  Canadian bacon, cubed

1 cup mozzarella cheese

5 button mushrooms, thinly sliced

1 Roma tomato, seeded and diced

1/2 green pepper, diced

1/4 yellow onion, dices

1 TBS. pizza seasoning or Italian seasoning

Frozen bread dough or rolls (I use rolls

Pizza Sauce (recipe follows or buy some pre-made)

In a large bowl combine the first eight ingredients and mix well.  I use 3 rolls per calzone if they are large rolls or 4 of the small rolls.  I usually do not have time to thaw the bread so I microwave the rolls in 20 second increments, turning after each 20 seconds until they are workable.  Then I roll them into a 10-12 inch circle, fill with half of the mixture, fold in half and seal the edges.  Make a couple slits in the top of the dough and place on a baking sheet.  Bake at 400 degrees for 20 minutes or until golden brown.  Serve with hot pizza sauce on the side!

Pizza Sauce

Ingredients

• 1 (4-ounce) can tomato paste
• 1 1/2 cups water
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 tablespoon chopped fresh oregano leaves
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh rosemary leaves

Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary.

Chicken and Portobello Panini

2 plum tomatoes sliced

1 TBS olive oil

1 TBS red wine vinegar

1/2 tsp Italian seasoning mix

1/2 tsp salt

1/4 tsp pepper

1 garlic clove minced

2 large portobello mushrooms

1 large white onion sliced 1/2 inch thick

1 cup grated provolone cheese

8 slices Italian Bread

1 cup shredded roasted chicken

Slice tomatoes and set aside.  In a small bowl combine the oil, vinegar, the Italian seasoning mix, salt, pepper, and garlic.  Whisk well.  Brush both sides of the mushrooms and onions.  

Heat grill pan over medium-high heat.  Place mushrooms and onions onto grill pan and place panini press on top of them.  Grill 4-6 minutes, turning once.  Remove to a cutting board and slice mushrooms and onions.  Set aside.

Grate cheese.  To assemble the sandwich, brush one side of each bread slice with olive oil.  Arrange four slices oil side down on cutting board.  Top half of the cheese.  The arrange with chicken, mushrooms, onion and tomatoes over cheese.  Top with remaining cheese and then put the other slices of bread, oil side up.  Heat panini pan Place sandwich on pan and press with panini press.  Grill 4-6 minutes turning once.  

Whole Wheat Spaghetti

Spaghetti Sauce

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomato and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

1 pound wheat spaghetti

1 tsp salt

1/2 tsp pepper

1 can of mushrooms

(You can substitute for fresh mushrooms, I grew up with canned in my spaghetti and I really like it)

While the sauce is reducing, brown 1 pound of lean hamburger.  Season with 1 tsp. salt and 1/2 tsp pepper.  Once the hamburger is cooked through add mushrooms and heat through. By this time your sauce should almost be ready.  Add it to the meat mixture and simmer over low heat.

Prepare spaghetti to al dente according to package.  Mix the sauce with the spaghetti noodles and enjoy.  Serve with warm french bread. (This recipe can be found under the bread section) 

Green Chile and Chicken Enchilada Casserole

You do not have to make this in a casserole.  You can make individual enchiladas but I usually take the easy way out on this one!!

Salsa Verde:

• 12 tomatillos, husked and rinsed
• 2 jalapeno peppers, stemmed and cut in half
• 1 onion, quartered
• 1 TBS white vinegar
• Water
• 1 teaspoon ground cumin
• 1/2 bunch fresh cilantro leaves, coarsely chopped
• 1 tsp garlic powder
• 1/4 cup pickled jalapeno peppers
• 2 limes, juiced
• Salt
• 3 poblano peppers
• Extra-virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 cup all-purpose flour
• 4 cups canned chicken stock
• 1 deli roasted chicken, about 3 pounds, boned and shredded
• Leaves from 1/2 bunch fresh cilantro, chopped
• Salt and freshly ground black pepper
• 12 large corn tortillas
• 1/2 pound Monterey jack cheese, shredded
• sour cream

Directions

Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and cook until the tomatillos are soft. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, pickled jalapenos, lime juice, garlic powder and salt. Pulse to combine. Set aside. (If you do not like your salsa hot, then taste before adding the pickled jalapeno peppers.  Add until it is the right heat for you.  Also, add enough salt and garlic to taste as well. The key for this to be good is taste, taste, taste!!)

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

To assemble the dish: Preheat the oven to 350 degrees F. Dip 4 of the tortillas into the tomatillo salsa and layer it in a 9x13 inch pan. Put half of the chicken mixture over the tortillas and sprinkle with 1/3 of the cheese.  Repeat with tortillas, chicken and cheese.  Top with the four remaining tortillas, pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with sour cream.