Tuesday, March 23, 2010

Tater-Topped Casserole

Things you'll need:
  • 1 lb Lean Ground Beef or Turkey
  • 1- 16 oz Package Frozen Mixed Vegetables
  • 1- 2.8 can French-Fried Onions
  • 1/4 cup Butter
  • 1 can Cream of Celery Soup
  • 1 can Cream of Chicken Soup
  • 1/2 cup Milk
  • 1- 16 oz Package Frozen Tater Tots
How To:
  1. Preheat oven to 350 degrees.
  2. In a large skillet cook meat over medium heat until no longer pink (drain if necessary)
  3. Spray a 13x9 casserole dish with cooking spray
  4. Layer 1/2 beef, 1/2 veggies, and 1/2 oinions, then repeat.
  5. Cut up butter into chunks and spread evenly on top.
  6. In separate bowl combine the soups and milk then pour over the top.
  7. Top with tater tots and bake for 1 hour at 350 degrees.

Turkey Enchilada Casserole

Things you'll need:
  • 1 lb Lean Ground Turkey
  • 1 Medium Green Bell Pepper Chopped
  • 3 Cloves Minced Garlic
  • 2- 15 oz Cans Black Beans (rinsed and drained)
  • 1- 16 oz Jar Salsa
  • 2- 8 oz Cans Tomato Sauce
  • 1- 14 oz Can Mexican Stewed Tomatoes
  • 1 tsp each of Onion Powder, Garlic Powder, and Ground Cumin
  • 10- 6 inch corn tortillas
  • 2 cups (8 oz) Shredded Cheddar Cheese
How To:
  1. Preheat oven to 350 degrees.
  2. In a large, deep, nonstick skillet add turkey, green pepper, and garlic and cook over medium heat until meat is no longer pink.
  3. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin and bring to a boil.
  4. Reduce heat and simmer for 10 minutes stirring occassionaly.
  5. Coat a 13x9 casserole dish with cooking spray and spread 1 cup of meat mixture on bottom.
  6. Place 5 tortillas (1 cut in 1/2) on top and spread 1/2 of remaining meat mixture on top of tortillas and top with 1 cup of shredded cheese.
  7. Layer remaining tortillas and then meat sauce (not the cheese!)
  8. Cover dish with foil and bake at 350 degrees for 20 minutes.
  9. Uncover, sprinkle with remaining cheese, and bake another 5-10 minutes until cheese is melted.

Creamy Polenta

Things you'll need:
  • 3 Cups Milk
  • 1 Tbsp Unsalted Butter
  • Salt and Pepper to Taste
  • 3/4 Cup Yellow Cornmeal
  • 1/4 Cup Grated Parmigianno-Reggiano Cheese
How To:
  1. In medium saucepan heat milk, butter, salt, and pepper over medium high heat.
  2. Bring to a gentle boil and add the cornmeal a little at a time whisking constantly.
  3. Cook until creamy and thick (about 4 minutes).
  4. Season generously with salt and pepper, remove from heat, add the cheese and stir until completely melted.
  5. Serve Hot!

Emerilized Chicken Cordon Bleu (by Emeril Lagasse)

Things you'll need:
  • 4 Boneless, Skinless Chicken Breasts (cut in 1/2 lengthwise and pounded flat, or you can buy 8 thinly sliced chicken breasts) - about 1.5-2 lbs
  • Salt and Pepper to taste
  • 8 Thin Slices Prosciutto
  • 8 Thin Slices Emmentaler Cheese
  • 1 Cup Flour
  • 2 Large Eggs
  • 2 Tbsp Milk
  • 1 Cup Bread Crumbs
  • 3 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 4 oz Chunk of Prociutto
  • 1 Cup Peas (canned, fresh, or frozen- defrost if frozen)
  • 2 Cups Mornay Sauce:
    • 4 Tbsp Unsalted Butter
    • 1/4 Cup Flour
    • Pinch of Ground Nutmeg
    • 2 1/2 Cups of Milk
    • 1/2 Cup Grated Parmigiano-Reggiano Cheese
How To:
  1. Put the 1 cup of flour on a paper plate; beat the eggs and milk in a medium sized bowl, and put the 1 cup of bread crumbs on another paper plate (This will be the assembly line to dip your chicken sandwiches in)
  2. Take plastic wrap and lay it on a cutting board; put 1 piece of chicken in center and cover with another piece of plastic wrap. Pound Chicken with a Meat Malet until 1/4 inch thick (be careful not to over pound it).
  3. Season both sides of  each piece of chicken lightly with salt and pepper.
  4. Lay out 4 pieces of the chicken and top each with 1-2 slices of prosciutto, 1-2 slices of the emmentaler cheese, then top with another piece of chicken and press firmly together. (You should make 4 chicken sandwiches)
  5. Leave chicken and make Mornay Sauce (or you can make this sauce ahead of time and it keeps refrigerated for up to 2 days, then reheat on low when ready to use):
    1. Heat the butter in a medium sized saucepan over medium heat until melted.
    2. To melted butter add the flour, salt, pepper, and nutmeg then whisk all together for about 2 minutes (creates a roux- thick dough like substance)
    3. Slowly add the milk, turn burner to high, and continue whisking.
    4. After the mixture comes to a boil, reduce heat to medium low and stir constantly with a wooden spoon until it thickens to a gravy consistency (about 4 minutes)
    5. Add the cheese and whisk until melted completely then remove mixture from heat.
  6. Now back to the chicken. Take each chicken sandwich (1 at a time) and place chicken in flour coating it completely and shaking off any excess, then into egg mixture coating completely and shaking off any excess, then into bread crumbs coating completely and shaking off any excess.
  7. Heat olive oil in a large (12"+) saute pan/skillet over medium high heat. Test oil by throwing in a pinch of flour - if it sizzles then the oil is ready.
  8. Place each coated chicken sandwich in the hot olive oil (don't move it around) and cook for about 4 minutes before flipping over with tongs, then cook another 4 minutes. Both sides should be slightly browned.
  9. Remove chicken from pan and place on plate lined with a paper towel to drain excess oil.
  10. Take your 4 oz chunk of prociutto and cut into thin strips.
  11. In a small saute pan melt 1 Tbsp butter over medium heat.
  12. Add the prociutto strips, peas, salt, and pepper and cook for 2 minutes.
  13. Add this mixture to the Mornay sauce and stir to combine.
  14. Spoon sauce onto the center of the serving plate and top with chicken....and Voila!!

Chicken Lasagna

Things you'll need:
  • 4 Boneless Skinless Chicken Breasts
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Mushroom Soup
  • 1 (14 oz) Can Chicken Broth
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 8 Quick Cooking/Oven Ready Lasagna Noodles (no boiling necessary)
  • 3 Cups Shredded Cheddar Cheese
  • 8 oz Shredded Mozzarella Cheese
How to:
  1. Preheat oven to 350 degrees
  2. Fill 3 qt saucepan 1/2 full of water and bring to a boil
  3. Add chicken breasts and boil for 20 minutes (otherwise known as poaching the chicken)
  4. While chicken is "poaching" mix the next 5 ingredients together in medium bowl and set aside
  5. Drain the chicken and chop it up into bite sized chunks
  6. Spray 9x13 baking dish with cooking spray and put a small layer of soup mixture to coat bottom
  7. Now layer 4 Lasagna Noodles, then 1/2 chicken chunks, then 1/2 soup mixture, then 1 1/2 cups cheddar cheese
  8. Repeat layers as above, then top with mozzarella cheese
  9. Cover with foil and bake at 350 degrees for 45 minutes