Category: Recipes


Mar
2019

Mushroom Chicken

categories: Main Dishes, Recipes

Today I am featuring a mushroom chicken recipe smothered in the most creamy sauce made from scratch. It’s delicious enough to make for special occasions, but easy enough to serve on a weeknight. Last week my family had it for dinner over rice with a side of green beans. They loved it! The meal was so wonderfully cheesy, and the chicken had the perfect thickness giving us the best bite every time. If you are looking for a new chicken recipe, you need to try brandviagra this one tonight.

First cut each breast in half lengthwise.

Flatten each chicken breast half with the flat side of a meat mallet between two pieces of wax paper.

Then coat each chicken piece with flour.

In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter.

Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it.

Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese.

Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.

Serve with rice and enjoy!

Mushroom Chicken

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Ingredients
  

  • 4 chicken breasts (cut each breast lengthwise to make 8 pieces)
  • 1/4 cup flour (for coating the chicken)
  • 1 tablespoon flour (for the sauce)
  • 3 tablespoons butter
  • 8 oz. can sliced mushrooms (drained)
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Instructions
 

  • First cut each breast in half lengthwise. Flatten each chicken breast half with the flat side of a meat mallet. Then coat each chicken piece with flour. In a skillet melt one tablespoon of butter and add four of the chicken pieces. Cook for two minutes on each side then transfer to a 3 quart rectangular baking dish. Then repeat with the 4 remaining pieces and one tablespoon of butter. Now add the last tablespoon of butter to the empty skillet and add one 8 oz. can of sliced mushrooms that you have drained. Cook for a few minutes and then stir in 1 cup of chicken broth, 1/2 tsp. of salt, and 1/4 tsp. of pepper. Then bring to a boil slowly so the sauce will reduce down. Then add 1 tablespoon of flour to the sauce to slightly thicken it. Pour the sauce over the chicken in the baking dish. Then top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese. Bake uncovered in a 375 degree oven for 20 minutes or until the chicken temps at 165 degrees on a meat thermometer.
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Jan
2019

Chile Con Queso

categories: Appetizers, Recipes

The big game is this weekend and if you live in the Midwest like me you are probably too cold to plan your menu. However if you start planning, I have a Chili Con Queso recipe that is a crowd pleaser. It’s inspired by a recipe from BigOven for Carlos O’Kelly’s Chile Con Queso, My daughter gives it a thumbs up and I know your guests will too. This is dannyspharmacy.com an incredibly velvety queso dip that is so good you’ll run out of it before the game is even over.

Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.

Serve with tortilla chips and enjoy!

Chili Con Queso

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Ingredients
  

  • 32 oz. Velveeta Cheese
  • 2 tbsp. butter
  • 2 (10 oz.) cans Rotel Mild Tomatoes and Chiles Drained
  • 8 oz. Sour Cream

Instructions
 

  • Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
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Jan
2019

Green Pepper and Beef Manicotti

categories: Main Dishes, Recipes

 This manicotti is perfect for feeding a crowd or packing leftovers for work the next day. It is an easy manicotti recipe that swaps out ricotta cheese with cottage cheese and then includes everything yummy like green peppers, ground beef, and mozzarella cheese which is baked in a layer of marinara sauce.  How could you go wrong with this flavorful combination?  My daughter was delighted by the fact that this recipe uses manicotti noodles, because it was a nice change from the usual lasagna or spaghetti noodle we have here many nights.  So try this recipe tonight and surprise your family with a new flavor combination. They won’t be disappointed.

Start by preheating the oven at 350 degrees. Then cook your manicotti pasta according to package directions, drain, and set aside to cool. Then brown the 1 pound ground beef with the chopped green pepper, and chopped onion in a skillet.  After browning the ingredients, drain off the fat and set the meat aside to cool.

 Combine 1 1/2 cups of cottage cheese, 1 cup of the mozzarella cheese, 1/2 cup of Parmesan cheese, 2 egg whites, and a 1/2 teaspoon of ground oregano.  Then mix together well.
Now add in the beef mixture.

Use this mixture to stuff the manicotti. Then add enough spaghetti sauce to cover the bottom of the 9×13 dish and top the sauce with the stuffed noodles in rows. 

Cover with remaining spaghetti sauce, and top it with the remaining 1 cup of mozzarella cheese.

Bake in the oven for 45 minutes.

Now serve and enjoy!

Green Pepper and Beef Manicotti

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 8 ounce package manicotti
  • 1 pound ground beef
  • 1 chopped green pepper
  • 1 small chopped onion
  • 1 1/2 cups Cottage Cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 egg whites
  • 1/2 teaspoon ground oregano
  • 1 24 ounce jar of spaghetti sauce

Notes

Start by preheating the oven at 350 degrees. Then cook your manicotti pasta according to package directions, drain, and set aside to cool. Then brown the 1 pound ground beef with the chopped green pepper, and chopped onion in a skillet.  After browning the ingredients, drain off the fat and set the meat aside to cool.
 Combine 1 1/2 cups of cottage cheese, 1 cup of the mozzarella cheese, 1/2 cup of Parmesan cheese, 2 egg whites, and a 1/2 teaspoon of ground oregano.  Then mix together well.
Now add in the beef mixture.
Use this mixture to stuff the manicotti. Then add enough spaghetti sauce to cover the bottom of the 9x13 dish and top the sauce with the stuffed noodles in rows.
Cover with remaining spaghetti sauce, and top it with the remaining 1 cup of mozzarella cheese.
Bake in the oven for 45 minutes.
 

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Nov
2018

Chicken Apple Pecan Salad

categories: Recipes, Salads


Today I am featuring a delicious salad loaded with chicken, apples, cranberries, blue cheese, a wonderful pecan mix, and a raspberry vinaigrette that adds the perfect sweetness!  Like most people…I  just went to an apple orchard, and now I am surrounded by bags of apples sitting around my kitchen.  After seeing all of these apples over and over again, I decided to do something with them by making a fantastic salad.  I love how apples add that fresh crisp taste that enhances the flavor of all of the other ingredients.  So let’s get out some apples and make this healthy fall favorite.

First cook four chicken breasts seasoned with salt and pepper in the oven at 350 degrees for 30 minutes. Cook until it temps at 165 degrees on a meat thermometer.  While your chicken is cooking, clean and chop one head of iceberg lettuce into a large bowl. 

Next chop up 4 apples.

Then add the apples to the salad.

Now add 1/2 cup of dried cranberries, 1 (4 oz.) package of Sahale Maple Pecan Glazed Mix, and 1/2 cup of Kraft blue cheese crumbles to the salad.

Next chop the cooked chicken breasts and add it to the salad.

Then add Kraft Raspberry Vinaigrette to each bowl as you serve your salads. 

 

Now you are ready to enjoy this fresh wonderful salad. 

Chicken Apple Pecan Salad
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Ingredients
  1. 4 chicken breasts cooked and cut in slices
  2. 1 head of iceberg lettuce
  3. 1/2 cup of dried Craisins
  4. 1 (4 oz.) package of Sahale Maple Pecan Glazed Mix
  5. 1/2 cup of Kraft Blue Cheese Crumbles
  6. 1 ( 16 oz.) bottle of Kraft Raspberry Vinaigrette
Instructions
  1. First cook four chicken breasts seasoned with salt and pepper in the oven at 350 degrees for 30 minutes. Cook until it temps at 165 degrees on a meat thermometer.  While your chicken is cooking, clean and chop one head of iceberg lettuce into a large bowl. Next chop up 4 apples. Then add the apples to the salad. Now add 1/2 cup of dried Craisins, 1 (4 oz.) package of Sahale Maple Pecan Glazed Mix, and 1/2 cup of Kraft blue cheese crumbles to the salad. Next chop the cooked chicken breasts and add it to the salad. Then add Kraft Raspberry Vinaigrette to each bowl as you serve your salads.
Cooking Up Cottage https://www.cookingupcottage.com/
 

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