1 supermarket bought packet of chicken (usually 1-ish pound or so)
1 cup goat cheese
1/2 cup chopped onion
1 t. thyme or poultry seasoning (either works)
olive oil
Spray a 13x9 inch baking dish with Pam or similar.
Mix everything but the chicken together. Depending on how fancy you wanna get, you can either butterfly the chicken and really stuff it, or you can pound each piece flat and roll it up, or you can do it as an "open face" and just layer the cheese mixture onto the chicken.
Once the chicken is in the pan, drizzle a little olive oil over each piece and then sprinkle with a little additional thyme or poultry seasoning.
If you're using thin pieces bake at 350 for 20 minutes; if you're using thick pieces (like thighs) bake at 350 for 40 minutes.
Monday, April 18, 2011
Friday, January 28, 2011
Broccoli Cheddar Soup
2 Cans cheddar cheese soup
2 cups broccoli florets and stems
1 Can Chicken Broth
1 Cup water
1 T Olive Oil
Saute broccoli in oil in soup pot. When softened, add soups and water. Stir gently to combine while bringing to a boil. Simmer for about 20 minutes. Puree in a blender, then return the soup to the pot and continue to simmer until ready to eat.
Monday, October 18, 2010
French Toast Casserole
1 ½ cups packed brown sugar
1 stick butter
2 T light karo syrup
1 loaf French bread cut into 1 1/2” slices
5 eggs
1 ½ cups milk
1 tsp vanilla
Chopped walnuts or pecans (optional)
Spray 9x13 pan with cooking spray
Melt butter, combine with brown sugar and karo syrup, spread on bottom of 9x13 pan, add nuts if desired.
Cut up bread and place side by side in pan.
Mix eggs, milk, vanilla and pour evenly over bread slices.
Refrigerate overnight.
Bake at 350 for 30 minutes.
When serving, use a spatula to flip each piece over so that the gooey side is facing up on the plate.
NOTES: I put the bread slices into a Ziploc freezer bag, added the egg/milk mixture and let it soak while I prepped the brown sugar mix. There was no extra egg mix later, but if there is for you, pour it on top once the bread is in the pan.
ALSO, I made a smaller batch to test and only refrigerated it for two hours before baking and it turned out fine.
Props to my buddy, Melissa Fetterhoff who stole this recipe from her mother, who stole it from someone else.
Theft is a beautiful thing.
1 stick butter
2 T light karo syrup
1 loaf French bread cut into 1 1/2” slices
5 eggs
1 ½ cups milk
1 tsp vanilla
Chopped walnuts or pecans (optional)
Spray 9x13 pan with cooking spray
Melt butter, combine with brown sugar and karo syrup, spread on bottom of 9x13 pan, add nuts if desired.
Cut up bread and place side by side in pan.
Mix eggs, milk, vanilla and pour evenly over bread slices.
Refrigerate overnight.
Bake at 350 for 30 minutes.
When serving, use a spatula to flip each piece over so that the gooey side is facing up on the plate.
NOTES: I put the bread slices into a Ziploc freezer bag, added the egg/milk mixture and let it soak while I prepped the brown sugar mix. There was no extra egg mix later, but if there is for you, pour it on top once the bread is in the pan.
ALSO, I made a smaller batch to test and only refrigerated it for two hours before baking and it turned out fine.
Props to my buddy, Melissa Fetterhoff who stole this recipe from her mother, who stole it from someone else.
Theft is a beautiful thing.
Saturday, May 2, 2009
Gingerbread Scones
2 c AP flour
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated
Sugar
Preheat oven to 400°F. In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm
Yield 1 dozen
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated
Sugar
Preheat oven to 400°F. In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm
Yield 1 dozen
Baked Potato Soup (The Machine Shed)
2 ½ lb baby red potatoes (quartered)
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)
Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.
Serves 10-12
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)
Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.
Serves 10-12
Vegetable Barley Soup
2 quarts vegetable or chicken broth
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper
Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper
Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
Chocolate Bread Pudding
1 (12 inch) loaf challah, cut into ½ inch cubes (about 12 cups)
4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks
Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.
Serves 12
4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks
Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.
Serves 12
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