Monday, November 26, 2007

Everybody Wants Seconds! LOL

2 cans creamed chicken soup
1 cup mayonnaise
1 - 2 tsp curry powder
1 - 2 cups grated cheese
2 lbs chicken or turkey
2 pkg frozen broccoli
bread crumbs

Mix first three ingredients together and set aside. Cook the broccoli. Line bottom of 13X9 inch baking dish with broccoli, then chicken and finally the mix that you made of the soup, mayo and curry. Top with cheese and bread crumbs. Bake 30 mins to an hour (until cheese is melted and crumbs are toasted).

Saturday, November 24, 2007

Help with turkey leftovers!

OK, guys, surely you have great ideas for leftover turkey. I substitute it in recipes that call for cut up, cooked chicken but I'm running out of ideas already! Do you guys have any ideas?!?!

Tuesday, November 20, 2007

Make ahead rolls

Flour amount is a suggestion...not an absolute. You may need more or less depending.

3/4 cup whole milk
6 T Unsalted butter melted, plus 2 T for brushing (melted) on rolls before baking
6 T sugar
1 1/2 t salt
2 eggs (they work best at room temperature)
2 1/4 t instant (rapid rise) yeast
3 cups flour

1. Bring milk to boil, let stand off heat until skin forms on surface, about 3 - 5 minutes. Using soup spoon, skim off surface and discard. Transfer milk to bowl of standing mixer and add 6 Tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 -100 degrees), whisk in eggs and yeast until combined.
2. Add flour to bowl; using dough hook, mix on low speed until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes longer; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If it is sticky add 1 T of flour at a time until not sticky) Continue to knead on medium-low until cohesive,elastic dough forms and nothing is sticking to bottom of mixer bowl. about 4 to 5 minutes longer.
3. Transfer dough to lightly floured work surface. Knead dough by head 1 to 2 minutes. Spray medium bowl with nonstick cooking spray. Transfer dough to bowl and cover with plastic wrap that you have sprayed the top of so dough doesn't stick. Let rise for 2 to 3 hours.
4. Coat two 9 inch cake round pans with cooking spray; set aside. Divide dough in half and shape 8 rolls out of each half then place them in the two cake pans 8 in each cake pan). Cover cake pans with plastic wrap that has been lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.
5. Remove foil (but not plastic wrap) and let rolls rise until rolls are pressing against each other about 6 to 7 hours. When they are double in volume, heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 Tablespoons of melted butter; bake until deep golden, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 - 15 minutes. Serve warm!

Sunday, November 11, 2007

White Chicken Chili

Zippy White Chili: SERVES 4

1 lb. cooked, cubed chicken
1 small onion, chopped
1 3/4 C. chicken broth
1 can (4 oz.) green chilies
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. minced fresh parsley or cilantro
1/8-1/4 tsp. cayenne pepper
1 can (15 oz.) white beans (any variety) rinsed and drained (or use dried beans, soaked and cooked)

In a saucepan, stir in chicken broth, chilies, garlic powder, oregano, cilantro, cayenne, and chicken. Bring to a boil. Reduce heat, simmer uncovered for 30 min. Stir in beans and cook 10 min. more. Top with cheese and sour cream, if desired.

I always (at least) double this recipe. (Who wants to go to all that trouble to make homemade soup that only serves 4)!
You can get away with doubling the recipe without doubling the chicken. Also, I use as many fresh ingredients as possible (i.e., minced garlic instead of garlic powder, etc.) This is really one of the easiest soup recipes ever and tastes great!

Fantastic Cream Cheese Chicken - Crockpot

Place 4-6 chicken breasts in a crockpot (it doesn't even matter if they are still frozen-this recipe is so forgiving!) Sprinkle one package of Good Seasons Italian salad dressing mix (dry) over the top. Cook on low all day (6-8 hours) . One hour before serving, pour out the "chicken juice" that has formed and whisk it with one package of softened cream cheese and one can of cream of mushroom soup. Pour the mixture back in to the chicken in the crockpot and let it melt for an hour. Serve over rice or noodles.

2nd option: put the soup, cream cheese (cut it into chunks) and the Italian dressing mix in the blender or use my hand blender and add everything at the beginning with the chicken and cook it all day.

3rd option: this is what my husband made up today! Italian seasoning (not a dressing packet) added to chicken and cut up cream cheese and added it with the can of soup to the pot. Let it cook. It turned out really good. Next time we'll try the seasoning packet or ranch dressing packet.

By the way, I got this recipe from this blog: MBA recipes.

Thursday, November 8, 2007

Anybody have White Chicken Chili?

I just made some white chili, but it was bland and so I added some ingredients to it. I'm not sure I like the results. It's the basil, I think, that does the whole thing in. Does anybody have a great recipe for this that they'd be willing to share?