In this video, Betty demonstrates how to make a Classic King RanchCasserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.
Ingredients:
12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray
Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥
I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!
Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.
Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.
A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.
Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together. Top with basil.
Remove from heat.
From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.
I hope you enjoy this soup half as much as I did.
Happy Friday!
A person would think that being retired meant that a person had all the time in the world to plan and make meals. If this premise is true, why am I always struggling to get dinner on the table in a timely fashion? Seems the only night I have it figured out is Monday Night at Mom’s.
So today I began thinking of things I could do in a pinch and this is one of the entrees that came to mind. Not that I want to make the whole recipe in advance, freeze it and then thaw at the appropriate time but why can’t I just make the sauce and freeze the sauce in 2 or 4 person servings size. Adding the rest of fresh cooked vegetable ingredients to the cream sauce would really enhance it.
I’m actually excited that this might work and I have two such meals that would work just fine for this. Several months ago I wrote about my Chicken Marsala recipe which is an excellent choice. Pollo ala Crema is my other choice.
I came across Pollo ala Crema at a new Mexican restaurant that opened in Lincoln several years ago. I started with checking out the recipes online and then trial and error finally produced an acceptable product that was comparable to my favorite restaurant’s recipe. The ancho chili flavored cream sauce is heavenly and when the rest of the ingredients are added just before serving, it is elevated to a really classy entree worthy of serving guests.
For me it is something to look forward to on busy days when I can’t think of something for dinner. All that needs to be done is to poach some chicken breasts (rotisserie chicken also works well here), saute the mushrooms and onions, quick thaw the sauce and gently heat. Served with some rice and a salad, my Pollo ala Crema dinner is finished.
Pollo ala Crema
12 servings
Sauce:
4 c. water
3 tsp. dry beef seasoning (regular or vegetarian)
8 oz tomato paste
3 tsp. fresh minced garlic
1 tsp. ancho chili powder
1 tsp. cumin
½ tsp. cocoa
1 ½ tsp. vinegar
¾ tsp. tabasco sauce
2 cups poached or purchased rotisserie chicken
OR
2 pkgs. “chicken” Morngingstar Farms Meal Starters sauteed with
2 tsp. dry vegetable or chicken-like seasoning
Bring first 9 sauce ingredients to a boil then turn down heat. Add whipping cream. Season with salt and pepper. Pour over chicken and sauteed vegetable ingredients and mix. Serve with your favorite rice.
Chef Jean Pierre shows you how to make the best Cashew Chicken you’ve ever tasted, with this easy to prepare stir-fry recipe. To make it extra special serve over jasmine rice.
In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.
Ingredients:
2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoonscornstarch
3 tablespoons butter
3 tablespoons extra virgin olive oil
In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥
Sesame seed roll
Chicken breast
Flour
Salt
Pepper
Cayenne pepper
Paprika
Onion powder
Garlic powder
Buttermilk
Egg for wash
Salads
Condiments
Oil for frying
2 red capsicums, halved, seeded
Olive oil spray
500g chicken breast fillets, cut into 2cm pieces
1 large red onion, halved, thinly sliced
1 tbs smoked paprika
400g can chopped tomatoes
125ml (1/2 cup) water
Steamed rice, to serve (optional)
Protein Dietary Fibre
35.00g 5.00g
Fat Total Energy
5.00g 1670kJ
Fat Saturated Sodium
1.00g –
Carbohydrate Total Cholesterol
53.00g –
Carbohydrate Sugars
– –
Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.
The Cooking Channel 