Thursday, June 28, 2007

Sour Cream & Dill Chicken


  • 8 to 10 chicken pieces, skinned
  • Pepper to taste
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 envelope dry onion soup mix
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
  • 1 can (4 ounces) sliced mushrooms, drained
  • Paprika
  • Cooked wide egg noodles, optional
Place chicken in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika.
Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over egg noodles if desired. Yield: 4-6 servings.

Sooooo good!

Parmesan Chicken Fingers

Parmesan Chicken Fingers

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin’ family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.


  • 1-1/4 cups buttermilk, divided
  • 3/4 teaspoon hot pepper sauce
  • 1 package (1 pound) chicken tenderloins
  • 5 tablespoons grated Parmesan cheese, divided
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup seasoned bread crumbs

PREP 10 min.
COOK 15 min.
TOTAL 25 min.


In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
For dipping sauce, in a small bowl, combine 2 tablespoons Parmesan cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving.
In another resealable plastic bag, combine bread crumbs and remaining Parmesan cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat.
Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 15 minutes or until juices run clear. Serve with dipping sauce. Yield: 4 servings.

Tuesday, June 12, 2007

Tasty Taco Bake

1-1/2 cups crushed nacho tortilla chips, divided
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Top with lettuce. Yield: 4 servings.

From Simple & Delicious Magazine, June 2007

Monday, June 11, 2007

Crock Pot Chicken Cordon Bleu


6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted


Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

From Miranda at Ruby Slippers and Apron Strings

Garlic Lime Chicken

Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 bonelss skinless chicken breasts
2 T. butter
1/2 cup chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side.

Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom fo the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

From Anne at Anne's Cafe (but posted to her Recipe Box)

Easy Quesadillas

Easy Quesadillas

Boneless Skinless Chicken Breasts
Fajita Seasoning

Clean, trim, and cube chicken breasts. Cover with fajita seasoning.
Brown chicken breasts in skillet.
On Med-low to Medium heat, toast tortilla with cheese and chicken in middle and another tortilla on top, flipping occasionally.

(I wasn't sure how much detail to put on this... maybe someone doesn't know how to make quesadillas!!)

Oven BBQ Chicken

This dish is truly a family favorite. We had it so often as kids, served with green beans and rice, that my little brother started calling the whole meal "green rice."

Oven BBQ Chicken
1 whole chicken, cut up
BBQ sauce

Put the washed & trimmed chicken in a pyrex dish.
Cover with BBQ sauce (You don't need to use the whole bottle--just enough to cover the chicken).
Cover and bake at 350 for 1:30.
If you serve with rice, spoon the juice from the pan over your rice.

We like to have this on sundays--just cook the chicken before you leave (for almost the whole time--maybe like 1:20), then turn off the oven on your way out the door (Don't open it!... I mean the oven door, not your house door!). When you get home from church, turn the oven back on to get the chicken all heated back up while you prepare your rice & green beans (or other sides... but why would you have anything else??)

Also, I like to line my baking dish with foil before I cook it, so clean-up is SO easy. Otherwise, it kind of gets baked on the pan a little. Don't say I didn't warn you!

Buffalo Chicken Breasts

4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter
Place chicken in crackpot. Mix together remaining ingredients and pour over
chicken. Sprinkle with paprika.
Cook on Low for 6 to 8 hours.

From the 1300 Crock Pot Recipes e-Cookbook
(I can email this to you if you want, it's a pdf)

Thursday, June 7, 2007

Gourmet Crab Dip

Gourmet Crab Dip

1/2 pound cooked crab meat or 1 (6-ounce) can crab meat, drained
6 ounces cream cheese, softened
3 tablespoons sour cream
garlic cloves, minced
2 teaspoons fresh
lemon juice
1/4 teaspoon prepared horseradish
Few drops hot sauce, or to taste
1/4 cup freshly grated parmesan cheese
A pinch of Cayenne pepper
Baguette bread

Preheat oven to 350 degrees F. If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears. Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish. When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can be prepared ahead of time, covered, and refrigerated until ready to bake. I also double this recipe during the holiday season and divide into two separate baking dishes. I then freeze one for later use. To use the frozen crab dip, remove from freezer and let thaw in the refrigerator before baking.

Makes approximately 1 cup.

Wednesday, June 6, 2007

Espresso Brownies

Espresso Brownies
3/4 cup butter
6 squares semi-sweet chocolate
1 Tbsp. instant coffee powder
3/4 cup flour
1/2 tsp. baking powder
2 eggs
3/4 cup brown sugar
1/3 cup coarsely chopped pecans or walnuts Topping:
12 ounces cream cheese, softened
1 cup icing (confectioners) sugar
2 Tbsp. instant coffee powder
1 Tbsp. coffee liqueur
2 eggs
1 square semi-sweet chocolate
1 tsp. butter


Melt butter and chocolate together. Stir in coffee and set aside to cool. In a small bowl, mix flour and baking powder together. In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour mixture, and the cooled chocolate mixture. Fold in the nuts. Pour into a greased 9x13 inch pan. Chill for 10 minutes.


In a large bowl, combine cream cheese, icing sugar, coffee powder, coffee liqueur and eggs. Beat at low speed with electric mixer until smooth. Pour over brownie layer. Bake at 325 degrees F. for 30 minutes, until the cream cheese layer is set. Cool. Melt chocolate and butter together. Drizzle over the top. chill and cut into squares. Store in refrigerator.

Makes 16

By Connie from Oden, Arkansas, from Thrifty Fun Newsletter, July 6, 2007 ed.

Chicken n' Spinach Pasta Bake

Chicken 'n' Spinach Pasta Bake


8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese


1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.


Makes 4 to 6 servings

Recommended by BooMama

Tuesday, June 5, 2007

Skirt Steaks w/ Blue Cheese Butter

Skirt Steaks laced with Blue Cheese Butter
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: To The Max

1 1/2 to 2 pounds skirt steaks
Extra-virgin olive oil for drizzling
Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
4 tablespoons butter, softened
1/2 cup blue cheese crumbles
2 tablespoons chopped chives
Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.

Mix butter with cheese and chives.

Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO!

Roasted Asparagus Tips

Roasted Asparagus Tips
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: To The Max

2 pounds asparagus, trimmed to 4 to 5-inch tips
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil, eyeball it
1 teaspoon freshly chopped tarragon leaves
Salt and pepper
1/4 lemon, juiced
Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

Sherry Cherry Tomatoes

Sherry Cherry Tomatoes
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: To The Max

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Preheat oven to 375 degrees F.

Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Sweet Potato Hash

Sweet Potato Hash (Robin Miller)

2 sweet potatoes, peeled and diced
1/2 cup diced yellow onion
1 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and ground black pepper
Place potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper.

Referral: Renee of Renee's Ramblings.

Crock Pot Lemon Garlic Chicken

Crock Pot Lemon Garlic Chicken

  • frozen skinless chicken breasts or tenders (about 2 pounds)
  • 1/2 cup Lemon juice
  • several crushed garlic cloves (10-12)
  • 1 teaspoon Seasoned salt
  • 1 teaspoon Poultry seasoning
  • 2 dashes Tabasco
  • 1 cup White wine

Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low for 6-8 hours. Serve over rice.

Source: Annie of My Life as Annie, via Renee of Renee's Ramblings.