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Tuesday, October 29, 2013

Chicken Cordon Bleu Casserole



Chicken Cordon Bleu Casserole for Dinner. 

I read several different recipe for this, they all looked good, but I wanted to do mine a little differently. What is different you ask.... 1)I am using crackers and panko for the crust 2)My crust is on the bottom as well as the top 3) the addition of cream of onion and celery.

Ingredients:
4 chicken breast (ribbed meat best)
1 pack of ham
1 pack of sliced swiss
1 can cream of onion
1 can cream of celery
1 cup milk
1 cup chopped onion and pepper blend (frozen section)
1/4 cup parsley
2 cups chopped spinach
2 tbls sour cream
1 tbls Dijon
2 packs crackers
2 cups panko
1 stick melted butter 
seasoning- salt, pepper, smoked paprika

Directions;
Place the chicken in a pan, season it then sprinkle chopped veggie blend on top. Bake at 350 until completely cooked. Remove the bones from the cooked breast and cube the meat. RESERVE THE LIQUID FROM THE PAN

Slice cheese and ham into shreds and set aside.

Crush crackers and add the butter and panko, combine well.

In a large bowl combine, cream of celery, cream of onion, sour cream, dijon, milk, liquid from chicken, parsley, spinach and chicken.

Spray your baking dish with a nonstick spray. Add about 1/2 of the cracker mixture to the bottom of the dish and press firmly. Put 1/2 the chicken mixture on top of the cracker crust, then add 1/2 of the ham. Now add all the cheese evenly over the ham. Next add the remaining ham, then the remaining chicken mixture and lastly top the casserole with the remaining cracker crust.




Bake in the oven at 350 for about 30 min or until crust browns evenly. Let the casserole cool slightly before serving.

Enjoy!
MiMi J


Wednesday, October 2, 2013

Blue Ribbon Winning Stuffed Shrimp and Grits


Stuffed Grits and Shrimp

Grits:
2 c water
3/4 c quick 5 min grits
1 c milk
1/2 cup cheese
3 tlb butter
season to taste (garlic powder, onion powder, salt, pepper)(I also add a dash of liquid smoke to the water)

Stuffing:
1/2 c chopped shrimp (cooked)
1/4 c crab meat (cooked)
1 tsp sriracha or hot sauce
1 tsp mayo
1 c cheese

Shrimp Gravy;
3 tbls butter
1 tbls veg oil
3 tbls flour
1 c chicken broth
1/4 c each chopped celery & onion
1 lb med to large shrimp
1 c sausage diced
season to taste (garlic powder, onion powder, salt, pepper)
green onion and lemon garnish

To fry you will need egg and water mixture, seasoned flour to dredge and oil to fry

  1. Place water and seasoning in a pot to boil. Once it's boiling add the grits. When grits get thick add the milk and butter, mix well then add the cheese. Once the grits a nice and cream pour them into a long Pyrex dish and allow them to solidify. I suggest making the grits a day ahead.
  2. Combine the stuffing ingredients. Scoop 1/2 cup of the solid grits then smash into a flat round. (I use plastic wrap to keep things neat). Put 2 to 3 tbls of the stuffing in the middle of the round and then form into a grit cake. Dip the grit cake into the egg mixture, then into the flour for a good coat.
  3. Saute sausage, celery and onions in veg oil then add shrimp. In a separate pan, melt the butter and add the flour cooking low until it forms a smooth paste. Whisk in broth and seasonings then add the mixture to the sauteed shrimp mixture. Season and simmer on low heat until the grit cakes are fried.
  4. Place enough oil in a large frying pan to submerge the formed grit cakes. Fry each grit cake until gold brown, then top with a few soup fulls of the shrimp gravy. Garish and serve hot.

Tuesday, October 1, 2013

Black Bean and Cheese Cornbread Muffins

1 cup cornmeal
1 cup flour
2/3 cup white sugar
2 eggs
1/4 cup buttermilk
1 can of stewed tomatoes drained
1 can of black bean drained
1 cup of cheese
1/2 tsp baking soda
1/2 tsp salt
1/2 chipotle pepper flakes
1//2 tsp garlic powder

Combine dry ingredients. In a large bowl mix beat eggs and add the buttermilk, add the dry mixture and mix well. Add the remaining ingredients and combine well. Cook in nonstick muffin tins at 350 for 15 minutes or until the muffins are cooked completely.

Blue Ribbon Winning Sriracha Buttermilk Fried Chicken

  • family pack of wings
  • 1 cup sriracha hot sauce
  • 2 cups buttermilk
  • 1 tbls garlic powder
  • 1 tbls onion powder
  • 1 tsp salt
  • 1 tbls pepper
  • 1 tsp cayenne pepper
  • 1 tbls parsley flakes
  • 1 tsp honey
  • oil to fry
  • seasoned flour to dredge
Combine buttermilk, sriracha, honey and seasonings in a extra large zip bag or bowl. Allow the chicken to marinate in this mixture overnight.

*Next Day*

Remove the chicken from the mixture and dip in seasoned flour. Allow the chicken to rest on a wire rack while you heat your oil for frying. Fry the chicken until it's done.












Chicken and Dumplings





Chicken and Dumplings

1 whole chicken
2 cups celery
2 cups carrots
1/2 cup parsley
1 large onion
1 bell pepper
1 tsp garlic powder
salt & pepper to taste
1/2 teaspoon cayenne pepper
2 tbls Italian herbs
2 bay leaves
1 pk frozen peas
enough cold water to completely cover chicken

For dumplings
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp pepper
1 teaspoon salt
1 tsp Italian herbs
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk


Place chicken in a large stock pot. Add carrot, celery, onion, parsley, bell pepper, bay leaf and seasoning then cover completed with cold water. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from the pot and set aside to cool. 

While the chicken is cooling start making the dumplings. 

Whisk flour, baking powder, salt, pepper, herbs and baking soda together in a large bowl.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Slowly pulse in 3/4 cup buttermilk; pulse until just combined. Add the peas to the stock, increase the heat and bring the stock to a strong boil. Drop spoonful of mixture into boiling soup and allow to cook covered for about 5 minutes. Dumplings will rise to the top of the pot when they are ready. Remove chicken meat from the carcass and add back into the soup. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 then serve.