Chicken and Broccoli

This is another recipe Les found and made when I was gone.  It sounds really good and I will be trying it soon.

Chicken and Broccoli

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 Tbsp.  extra-virgin olive oil
• 1/2 Tbsp. dried basil
• 1/2 tsp. paprika
• Kosher salt and freshly ground pepper

Sauce:

• 1 (12 oz.) can evaporated milk
• 2-3 cups broccoli florets
• 5 cloves garlic, minced
• 2 Tbsp. flour
• 2 Tbsp. unsalted butter
• 1/2 Tbsp. dried basil
• Fresh basil, garnish, optional

Directions:

1. Heat olive oil in a large pan or skillet over medium-high heat.
2. Season chicken thighs all over with basil, paprika, salt and pepper, then place in skillet and cook for 5-7 minutes, or until browned. Flip over and brown the other side until chicken is cooked through.
3. Transfer chicken to a separate plate and set aside.
4. Heat butter in hot skillet and saute garlic and basil for 1 minute, stirring frequently until fragrant.  Stir in flour and cook for another 1-2 minutes, or until golden.  Whisking continuously, pour in evaporated milk and bring to a boil.  Reduce heat and let mixture simmer, then return chicken to skillet and add broccoli florets.  Stir everything together, then cover and cook for 3-5 minutes, or until broccoli is tender crisp.
5. Remove from heat and serve hot.

Sheet Pan Chicken

This is a recipe Les found and made when I was gone one time.  He said it turned out good.  Maybe he will make it for me sometime!

Sheet Pan Chicken

Ingredients:

1/4 cup balsamic vinegar
6 Tbsp. honey
2-3 Tbsp. olive oil, divided
2 cloves garlic, minced
1 tsp. dry thyme
3/4 tsp. dry rosemary
1/2 tsp. chili flakes
3/4 tsp. salt
1/4 tsp. pepper
2 lbs. chicken breasts
1 1/2 lbs. potatoes, cut in pieces
Carrots, cut in chunks
1 lb. green beans, trimmed

Directions:

Preheat oven to 475 degrees.

Combine vinegar, honey, 1 Tbsp. olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper.  Stir well. This will be a marinade for the chicken.

Place chicken breasts in a ziplock bag. Pour marinade over the chicken and let set for 30 minutes.

While marinating chicken, place potatoes and carrots on a sheet pan.  Drizzle with olive oil, salt and pepper.  Bake for 25 minutes.

Remove pan from oven and toss green beans with the potatoes and carrots.   Remove marinated chicken, reserving marinade.  Place chicken on top of vegetables.  Pour marinade over chicken.

Return pan to oven and bake 30-40 minutes.

Chocolate Pudding

This is a made from scratch chocolate pudding.  Chocolatey and Yummy!

Chocolate Pudding

Ingredients:

3/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa
3 cups 1/2 and 1/2, or milk
1 Tbsp. butter
2 tsp. vanilla
1/4 tsp. salt
8 oz. bittersweet chocolate

Directions:

Combine sugar, cornstarch and cocoa in pan.  Add 1/2 & 1/2.  Cook slowly until thickened and bubbly.  Cook 2 minutes more. Remove from heat. Stir in butter, vanilla and salt.  Stir in chocolate until melted. Ladle into serving bowls.  Cover with plastic. Chill.

Cottage Cheese Chicken Enchiladas

This is a little different take on Enchiladas.  Roasted chicken from a grocery store will work just fine. I think I will put this on my menu this week!

Cottage Cheese Chicken Enchiladas

Ingredients:

1 Tbls. vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterery Jack cheese
1 (10 ounce) can red enchilada sauce

Directions:

To Make Meat Mixture:  Heat oil in medium skillet over medium high heat.  Add onion and saute 5 minutes.  Add chicken and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture:  In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; still until well blended.

Preheat oven to 350 degrees.

To Assemble Enchiladas:  Heat tortillas until soft. (Wrap in towel and microwave a few seconds, or hold with tongs and warm over burner.)  In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese.  Roll tortillas and place in a lightly greased 9x13 inch baking dish.  Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.

Chocolate Lasagna

What an easy and fun summer dessert.  Made with ice cream sandwiches it comes together quickly.  Pop it in the freezer and you will have dessert ready!

Chocolate Lasagna

Ingredients:

2 (12 -pk. each) vanilla ice cream sandwiches
2 (11.75 oz. each) jars hot fudge topping, divided
1 (16-oz.) container frozen whipped topping, thawed and divided

Directions:

Unwrap 12 ice cream sandwiches.  Place in bottom of a 13X9 inch baking dish, trimming to fit.

Place fudge topping in a microwave-safe bowl.  Microwave on High for 30 seconds or until spreadable.  Spread topping evenly over sandwich layer, reserving 2 Tbsp. for garnish.  Spoon 2 cups whipped topping over fudge topping layer, spreading evenly.  Arrange remaining 12 ice cream sandwiches on top.

Spoon remaining whipped topping over sandwich layer, spreading evenly.  Drizzle reserved fudge topping over top of dessert.

Cover and freeze until ready to serve.

Chocolate Peanut Butter Rice Krispie Bars

We make a lot of Rice Krispie bars at our house and this a chocolatey variety.

Chocolate Peanut Butter Rice Krispie Bars

Ingredients:

1 cup creamy peanut butter
1 cup dark chocolate chips
1/2 cup unsalted butter
1 bag (10.5 oz.) mini marshmallows
1 tsp. vanilla
4 cups Rice Krispies

Directions:

Grease and line an 8 X 8 inch pan with parchment paper.  Make sure the paper reaches over the edges of the pan so that it's easy to lift out.

In a large pot over medium heat, add in the peanut butter, chocolate and butter.  Continually stir until it melts down completely.  Add in the marshmallows and continue to stir until they melt down.  Once everything is melted and combined, take it off the heat and stir in the vanilla and then the rice krispies.

Pour the mixture into the prepared pan and spread evenly.  Let it sit out at room temperature for about an hour to set and then pop it in the fridge.  After cool cut into squares.  Best served at room temperature.

Seven Layer Salad

This makes a large salad and is often used for Holidays or summer gatherings!  I found a recipe that had a different dressing from the usual mayo dressing.  But this recipe makes a lot of dressing, so cut back if your salad is not real large. Oh I list 9 ingredients, add or subtract to your liking.

Seven Layer Salad

Ingredients:

Lettuce
Cucumber - sliced or chunks
Ham - diced
Celery - sliced
Peas - frozen, thawed
Cheese - shredded, cheddar
Red Onion - chopped
Hard Boiled Eggs - sliced or diced
Tomatoes - diced

Dressing:
10 oz. Mayonnaise
10 oz. Sour Cream
3-4 tsp. Mustard
2-3 tablespoon lemon juice and zest
1-3 tsp. sugar
salt and pepper to taste

Directions:

In a large glass bowl layer ingredients starting with lettuce.  Layer as you wish, adding or taking away items.

Mix dressing ingredients.  Taste and adjust sugar, salt and pepper if needed. Spread over the top of the salad.  Refrigerate a few hours or overnight.  When ready to serve, mix the dressing and salad all together.