Recipe Report - March 14

(Not sure why this did not post on Monday. Blogger has been a little weird lately.)

Thick Oven-Baked Chili
Yummy, yummy, yummy! A couple months ago PE and I made our first batch of chili and it was ok. Ever since then I had been craving chili. So, when this recipe appeared in my Reader I couldn't resist. I am so glad I couldn't. It was delicious. Thick, just like the title indicates and it was pretty easy to make. Delicious and easy! Who could ask for more?

Asian Orange Chicken
This was part of our Chinese New Year meal. It was pretty good other than I would have liked a crispier breading on the chicken. I have made other types of breaded chicken so I can remedy that quite easily. I would make it again.

Pork Dumplings and Beefy Chinese Dumplings
These were also part of the Chinese New Year meal. We love dumplings/potstickers and these delicious. I liked the steaming method without the frying that the Pork Dumplings had in the instructions. The frying is delicious but this is just as good and a bit easier. I made two kinds because I ended up not having enough ground pork for the recipe so I found a recipe for beef. One thing I love about dumplings/potstickers is how well they freeze then cook. We spent a bit of time making a bunch of dumplings and put quite a few in the freezer for other meals.

Baked Egg Rolls
This finished off the Chinese New Year menu. Technically the egg rolls started it. After we had all the rolls made we baked a batch and had them for lunch. Yummy, yummy. The one shortfall is I haven't found a worthy sweet and sour sauce. We purchased one at the store and ick. Double ick. I made some and it was better but still not I was looking for. Luckily the rolls were good enough to stand on their own.

Creamy Bacon Ranch Chicken Pasta
Yet another easy and delicious meal. One thing that made it easier was using canned chicken. I purchased a bottle of the Hidden Valley Ranch Seasoning at the local warehouse store and use two tablespoons of that in place of a packet.

Chicken and Spinach Tortilla Bake
I had some ricotta in the refrigerator from a recipe earlier in the month so when I went looking for a spinach recipe to use up some fresh spinach from the co-op I was drawn to this recipe. I am sure glad I was. It was fantastic. I think in place of ricotta (if you happen to have an aversion to it) you could use whipping cream. Or if you like it really spicy you could use the salsa verde straight.

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Click the links below to get the printable recipes.
Thick Oven-Baked Chili
Asian Orange Chicken
Pork Dumplings
Beefy Chinese Dumplings
Creamy Bacon Ranch Chicken Pasta
Chicken and Spinach Tortilla Bake

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Snickerdoodle and Spell Checker Do Not Go Together

Really?!? Should it be this difficult to get posts typed up? I wouldn't think so but proof is in the pudding as they say and this pudding (aka blog) is missing quite a few ingredients (posts). Okay not so much missing but not added. (Decongestant head is writing today.)

I will play catch up another day. For today I will post the recipes I made yesterday. I made Cheesy Chicken Lasagna, Garlic-Herb Braid, and Brown Butter Snickerdoodles. The way the directions worked out with the different items, it worked out really nice. I melted the butter for the snickerdoodles while I was cooking the noodles. I let the butter cool while I put the lasagna together. While the bread rested for 10 minutes I mixed the snickerdoodle dough and then let it sit in the refrigerator until after dinner. So that probably made no sense to anyone other than me BUT if you read the directions on the recipes I am sure it will be as clear as dirty water for you.

The Cheesy Chicken Lasagna was a nice change from the traditional lasagna and by using the shredded chicken it went together easily even though the chicken sauce simmered for 25 minutes. The leftovers were delicious as well. The Garlic-Herb Braid was fabulous. Braiding bread is just like braiding anything else and it gives the bread such a nice look. I ate a piece when I got home from work today and it was just as good as it was last night. Brown Butter and Snickerdoodles do I really need to tell you how the cookies were? Of course I do. De.li.cious!! I love snickerdoodles and I love brown butter and the combination is truly spectacular. I can't be making these to often because between PE and I we could eat the whole batch in a day or two. Not the best thing to do.

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Cheesy Chicken Lasagna
from What's for Dinner?
Print Recipe

2 cans (12 oz) evaporated milk (not fat-free) substitute (listed below)
1 (1 oz) pkg. dry Ranch dressing mix
3 cups chicken, cooked and shredded or cubed
1/8 tsp pepper
1 (16oz) pkg. lasagna noodles, cooked
3 cups grated pizza blend cheese (or any combination of cheese)

Cook the noodles as directed on the package. Once noodles are done--rinse in cold water and lay out on waxed paper or plastic wrap. Combine evaporated milk and ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, for at least 25 minutes, stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

*Evaporated milk substitute - add 2/3 cup powdered milk to 2/3 cup plus 2 tsp water. This makes 3/4 cup evaporated milk.

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Garlic-Herb Braid
from Christie's Kitchen Creations
Print Recipe

4 to 4 1/2 cups all-purpose flour
3 Tbsp sugar
2 pkg. (1/4 oz. each) quick-rise yeast (4 1/2 tsp)
2 tsp dried basil
1 3/4 tsp dill weed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbsp butter, melted

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.

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Brown Butter Snickerdoodles
adapted from RecipeGirl.com
Print Recipe

1 cup butter
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups flour, sifted
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

For rolling:
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon

In a small saucepan, melt butter at medium heat. Reduce to simmer and stir until butter turns golden brown. Remove from heat and let cool. In a large bowl, whisk together cooled butter, sugar and eggs. Sift dry ingredients together and stir into wet mixture. Cover bowl and chill dough in refrigerator until firm. Preheat oven to 375. Roll dough into small balls (about 1 1/2 Tbsp of dough per ball). Roll balls in mixture of cinnamon and sugar, and place on ungreased baking sheet. Bake 8-10 minutes until cookies are flattened and crinkly.

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Random Recipes from the Break

During my holiday break/two weeks away from work (and the blog--not on purpose) I at some point or another made the following: Macaroni & Cheese, Potato Skin Poppers, and Cheesy Chicken Cordon Bleu Rice Casserole. All were good and I will make them again.

The next time I make the Macaroni & Cheese I will not bake it. We like our mac & cheese a little creamier than what came out of the oven. Next time I make the Potato Skin Poppers I will be sure to have green onions as well. They would have really revved up the taste. No changes were needed with the casserole.

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Macaroni & Cheese
from The Pioneer Woman Cooks Cookbook: Recipes from an Accidental Country Girl
Print Recipe

4 cups dried macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp (heaping) dry mustard
1 whole egg beaten
1 lb cheese, grated
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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Potato Skin Poppers
adapted from Smithalicious
Print Recipe

3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
1 cups sour cream
3/4 cup cooked bacon pieces
1/2 cup chopped green onions
salt & pepper to taste
6 flour tortillas
2 Tbsp melted butter

Preheat oven to 350 degrees. Cook potatoes according to package directions. In a bowl stir together cooked potatoes, cheese, sour cream, bacon, onions, salt & pepper. Spoon equal amounts of the mixture in the center of each tortilla. Roll tortillas burrito-style, brush with melted butter and place seam side down on a baking sheet. Bake for 12-15 minutes, or until golden brown. Serve with Sour cream and/or Salsa.

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Cheesy Chicken Cordon Bleu Rice Casserole
adapted from Picky Palate
Print Recipe

2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1/2 lb diced ham
2 cups cooked shredded chicken breast
4 Tbsp butter
1/4 cup flour
1/2 tsp salt
1/4 tsp fresh cracked pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese

Preheat oven to 350. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

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How Can You Go Wrong With Asiago Cheese?

I don't know what it is about leeks but they add such a great flavor to food. This was a nice change from the Alfredo sauce I usually make. Even with the added step of blending the mixture this came together very quickly.

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Pasta with Creamy Leek Sauce
adapted from Mary Ellen's Cooking Creations
Print Recipe

1/2 lb cooked angel hair pasta
1 Tbsp butter
1 Tbsp olive oil
2 leeks, dark green ends removed; white and pale green parts washed thoroughly and chopped
2 cloves garlic, pressed
1/4 cup water
1/4 tsp chicken bouillon
3/4 cup light or heavy cream
sea salt and white pepper
cheese; (parmesan, asiago cheese, etc.) approximately 1/2 cup

Heat olive oil and melt butter in a pan over medium heat. Add chopped leeks and stir occasionally, letting them soften, for about 6 minutes. Add the garlic, saute 2 more minutes. Add the water and bouillon; cook slowly until it has completely reduced. Add the cream and bring to a simmer. Season with salt and pepper. Remove from the heat and transfer to a blender and blend. Return to pan. Add the cheese and stir. Adjust salt and pepper if needed. Toss with pasta and serve.

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Leeks look like a giant green onion. You can view how to cut and clean leeks here.

A Cheesy Day

The kids and I had a pretty laid back day. We worked on chores, visited the local and University library for Bug. All in all, a pretty good day. (Hunting W. is bonding with nature while trying to get a deer.) This is what we had for dinner. We ate early so I think I may find a yummy dessert to make.

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Yellow Squash Puree Macaroni and Cheese
from Everyday Food Storage
Print Recipe

2 cups elbow macaroni
1/3 cup Magic Mix
1/2 cup water
1 cup yellow squash puree
1 1/2 cups cheddar cheese, grated
4 oz cream cheese (can be reduced fat or non-fat)
1/2 tsp salt
1/8 tsp paprika
1/2 tsp pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander. while the macaroni is cooking, combine Magic Mix and water in a saucepan. Stir rapidly over medium heat until it starts to bubble and thicken. add the squash puree, cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm. Tomatoes can be added. Garnish with a little paprika and grated cheese.

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Broiled Zucchini with Cheese
from What's for Dinner?
Print Recipe

1 zucchini, 10-12 inches long
seasoned salt
finely grated cheese, enough to cover zucchini

Preheat broiler and put rack into middle position. Wash zucchini and cut off ends. Cut into crosswise slices (the thinner the slices the shorter the cook time). Spray a large round or rectangular baking sheet with non-stick spray. Cover baking sheet completely with zucchini rounds, putting them as close together as possible. Sprinkle with season salt. Completely cover top of zucchini with grated cheese. Broil until cheese is browned and zucchini is tender, about 5-10 minutes depending on thickness of slices. Serve immediately.

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I may be back later with another recipe.