Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

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Spinach Pie

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• ¼ cup parmesan cheese
• ⅛ tsp ground nutmeg
• ½ tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet (8 oz.) puff pastry
• 2 Tbsp flour for dusting
• 1 large egg (for glaze, optional)

Instructions

1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

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Easy Tomato Soup

10 cups

INGREDIENTS

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 large sweet onion, finely chopped
• 2 large cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 4 cups chicken broth
• 56 ounces canned crushed tomatoes
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• optional garnish: chopped fresh basil, chives, or dill

INSTRUCTIONS

1. In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes. Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.
2. Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.
3. Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.
4. If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!
5. If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. Return pureed soup to the pot.
6. Season to taste with additional salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated cheese.

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Butternut Squash Soup

2-3 servings

Ingredients:

1 medium butternut squash (or half a large one), peeled and chopped
3 leeks, white parts only, roughly chopped
950ml  | about 4 cups vegetable or chicken stock
120ml | 1/2 cup milk - more if soup is too thick
130g | 4.5 oz cooked chestnuts (canned or vacuum packed)
Salt and pepper to season
4-5 tbsp freshly grated Parmesan cheese
2 tbsp pouring cream (optional)
1 tbsp butter

Instructions:
1. Put the butter in a medium saucepan and heat until foamy. Sauté the chopped leeks for 3-4 minutes until soft. Add the butternut squash and chestnuts and continue to cook for a few more minutes. Season with salt and pepper.
2. Add the stock and simmer on medium-low heat until the squash is cooked through and liquid is reduced - about 20-25 minutes.
3. Once the squash is completely tender, put the soup in a blender or food processor and blitz until smooth.
4. Return to the pot, add the milk and simmer for a few minutes on low heat (it will bubble dangerously). Stir in the cheese if using.
5. Serve with a a little cream swirled on top.

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Artichoke and Spinach Pizza

Ingredients

• 1 (16 oz ) homemade or store bought pizza dough
• 8 oz fresh spinach, divided
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3/4 cup milk
• 1/4 tsp onion powder
• Salt and freshly ground black pepper
• 1 clove garlic, minced
• 2 Tbsp extra virgin olive oil, divided
• 4 oz provolone cheese (1 cup)
• 2 oz shredded low-moisture mozzarella cheese (1/2 cup)
• 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
• 6 - 8 canned artichoke hearts, drained well and quartered
• Red pepper flakes, for serving (optional)

Instructions

• Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
• In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
• In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
• To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

 

Enjoy!

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French Onion Soup

8 -10 servings
INGREDIENTS

For the base:
6 tablespoons unsalted butter, cut into pieces
4 large yellow onions, thinly sliced
8 cups beef broth*
1 bay leaf
2 cloves garlic, minced
¾ teaspoon salt
½ teaspoon pepper

For serving:
4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
freshly shredded gruyere cheese






INSTRUCTIONS
Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture - you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.** You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
Discard the paper towels. Turn down the crockpot to low. Add in the broth, bay leaf, garlic, salt and pepper. Cover and cook for 1 hour. Discard the bay leaf and then taste and adjust with additional salt/pepper if needed.
Preheat your broiler. Place oven-safe bowls or crocks on a baking sheet. Spoon the soup into the bowls. Place a handful of bread cubes in each bowl and then sprinkle the top with some of the cheese. Broil for about 2 to 4 minutes, until the cheese is golden and bubbly.

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Chicken Breasts with Creamy Mushroom Sauce

Ingredients

·         2 (6 to 8-ounce) boneless, skinless chicken breasts

·         kosher salt and freshly ground black pepper

·         2 cups mixed mushrooms, sliced

·         2 tablespoons minced shallots

·         4 tablespoons butter, divided

·         1 tablespoon olive oil

·         ½ cup white wine

·         ½ cup chicken broth

·         2 tablespoons whipping cream

·         2 teaspoons fresh thyme leaves

·         ½ lemon, zested

·         Chopped parsley for garnish

Instructions

1.    Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.

2.    Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

3.    Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

4.    Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

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Rosemary and Garlic Mashed Patatoes

Serves 6 to 8

INGREDIENTS

• 6 large potatoes, washed and cut in 4 wedges
• water
• 1 stick butter
• 3 garlic cloves, minced
• 3 sprigs rosemary
• ½ cup shredded parmesan cheese
• 1 cup sour cream
• salt and fresh pepper, to taste

INSTRUCTIONS

1. Add cut potatoes into a large pot and cover with cold water.
2. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.
3. Strain potatoes.
4. In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.
5. Cook over medium-low heat until butter starts to brown.
6. Remove from heat.
7. Remove rosemary sprigs and discard.
8. Add potatoes to the prepared butter.
9. Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
10. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.
11. Taste for salt and pepper and adjust accordingly.
12. If you like the potatoes creamier, add more sour cream.
13. Serve.

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Chicken Alfredo Gnocchi Bake

Yield:8-10

Ingredients:

For the Alfredo Sauce

• 1/4 cup butter
• 6 ounces cream cheese
• 4 cloves of garlic, finely minced
• 1 cup milk
• 3/4 cup heavy cream
• 8 ounces parmesan cheese, grated
• 2 egg yolks, beaten
• salt and black pepper

For the Gnocchi Bake

• 16 ounces store-bought gnocchi
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 2 cups boneless and skinless chicken breast, cooked through and shredded
• 6 ounces parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 6 ounces fontina cheese, grated
• 6 ounces mozzarella cheese, grated
• 4 strips of bacon, cooked until crisp and chopped
• shaved parmesan, for garnish

Instructions

• In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
• Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
• Cook the gnocchi according to it's package's instructions. Drain and set aside.
• To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
• Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
• Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
• Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately!

 

Enjoy it!

 

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