Chicken N Biscuits Recipe

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Yield: 6 servings

Rosemary Crusted Rack of Lamb

1. 2 fennel bulbs, cut into eighths
2. 1 red onion, cut into eighths
3. 6 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 1/2 pounds rack of lamb, trimmed
6. 1 tablespoon finely chopped fresh rosemary
7. 2 tablespoons whole grain mustard
8. 2 tablespoons prepared creamy horseradish
9. 2 tablespoons grated Parmigiano-Reggiano cheese

1. Preheat the oven to 450 degrees F. In a medium bowl, toss the fennel and onion with 4 tablespoons of the olive oil and season with salt and pepper. Place the fennel and onion on a sheet pan.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until almost smoking. Season the lamb with salt and pepper. Sear the lamb until well browned on all sides, 6 to 8 minutes. Transfer the lamb to a plate.
3. Combine the rosemary, mustard, horseradish and cheese in a bowl and stir until a paste forms. Place the rack of lamb on a sheet pan or roasting pan and spread the paste evenly over the lamb.
4. Place the vegetables on the lower shelf of the oven and the lamb on the upper shelf of the oven. Roast for about 15 minutes, then lower the heat to 400 degrees F. Remove the vegetables from the oven and give them a toss. Move the lamb to the lower rack. Return the vegetables to the upper rack and continue roasting. The vegetables are done when they are tender and partly browned, 8 to 10 minutes. Roast the lamb for about 10 minutes longer, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F for medium-rare. Remove the lamb to a platter, cover loosely with foil and let it rest for about 10 minutes. Cut the rack of lamb between the bones into chops. Serve the lamb chops with the roasted fennel and red onion.

Yield: 2 servings

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter or margarine, divided
Salt and pepper to taste
1 (9 ounce) package frozen artichoke hearts, thawed
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory
1 tablespoon minced fresh thyme
Hot cooked noodles or rice


In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.
Yield: 4 servings

Cheese Enchiladas

Ingredients

• 3 tbl oil
• 3 tbl chile powder
• 1 tea flour
• 1 clo peeled garlic
• 1 can 16 oz beef broth
• 1 can 8 oz tomato sauce
• 1 &qu oil
• 2lbs shredded cheese
• 3 bun diced green onions
• 12 corn tortillas
• 1/2 h lettuce finely sliced

Cooking Instructions

Put oil into sauce pan and heat for 2 minutes, add garlic and turn off heat. add chile powder and flour and whisk until well blended, add tomato sauce and whisk, add beef broth and turn on heat and simmer covered for 10 minutes stirring occasionally

Put 1" oil into fry pan and heat. Dip corn tortillas in hot oil for 3 seconds and drain on paper towels set aside

Take drained hot tortillas and spread about 1/4 cup cheese on one side and roll. Place rolled side down on a microwave safe platter

Pour chile sauce over rolled tortillas, sprinkle with cheese and diced onions, microwave until inner cheese is melted, approx. 3 minutes, time will vary depending on microwave, or place in a baking pan and put into a 400 degree oven until inner cheese is melted

Serve 3 enchiladas on each plate and top with sliced lettuce

Mediterranean Chicken & Rice Bake

Ingredients

• 1 3/4 cups Swanson® Chicken Broth
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced pitted ripe olive
• 1 tbsp. lemon juice
• 1/4 tsp. ground black pepper
• 1 can (about 14 1/2 oz.) stewed tomato
• 1 1/4 cups uncooked regular long-grain white rice
• 6 skinless, boneless chicken breasts
• 1/2 tsp. garlic powder
• paprika

Cooking Instructions

MIX broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in 3-qt. shallow baking dish. Cover.

BAKE at 375°F. for 20 min.

TOP with chicken. Sprinkle with garlic powder and paprika.

BAKE 30 min. or until chicken and rice are done.

Perciatelli with Meat Sauce and Fontina

1. 1 tablespoon cooking oil
2. 1 onion, chopped
3. 1 pound ground beef
4. 1/2 cup red wine
5. 1 (16 ounce) can crushed tomatoes in thick puree
6. 1 teaspoon dried oregano
7. 2 1/4 teaspoons salt
8. 3/4 teaspoon fresh-ground black pepper
9. 1/2 pound perciatelli
10. 1/2 teaspoon red wine vinegar
11. 2 ounces Fontina cheese, grated
12. 1/3 cup grated Parmesan cheese, plus more for serving
13. 1/4 cup chopped fresh parsley

1. In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.
2. In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.

Yield: 4 servings

Orecchiette with Red-Wine Veal Sauce

1. 2 1/2 pounds veal shanks (osso buco; 1 3/4-inch thick pieces)
2. 1/3 cup olive oil
3. 2 large red onions
4. 1 (28 ounce) can whole tomatoes including juice
5. 2 cups dry red wine
6. 1/2 teaspoon dried hot red pepper flakes
7. 3 whole cloves
8. 1 1/4 pounds dried orecchiette

1. Make sauce: Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet saute onions, stirring, until golden, about 10 minutes.
2. In a blender or food processor coarsely puree tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
3. Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
4. Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
5. In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

Yield: 6 servings

Homemade Macaroni and Cheese

My favorite food, easier than you think.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Lasagna So Good You'll Want More

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten

1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
4. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
5. In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

Southwestern Style Meatloaf

Mmmmm, yummy meatloaf that's delicious served with salsa.
1 pound ground beef, lean
3/4 to 1 pound ground veal
1 egg
1/2 cup fine dry bread crumbs
1 can (approx. 4 1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped mild green chile pepper
1 cup corn kernels
1/2 cup salsa, plus more for topping
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt, or to taste


Combine all ingredients except topping in a bowl and combine until blended. A wire potato masher works well for mixing meatloaf. Pack into a loaf pan and bake at 350° for about 1 hour and 15 minutes.Serves 8.

Awesome Sloppy Joes

INGREDIENTS

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Easy Chicken Normandy

An easy and delicious casserole you can (and should) make a day ahead of time.

Combine:
3-4 cups cooked, chopped chicken
½ c. Chopped celery
½ c. Chopped onion
½ c. Chopped scallions
½ - ¾ c. mayo (Hellman's Light, according to the cook).
salt & pepper to taste

Stir together:
1 stick + 3 tablespoons butter - Melt in medium saucepan or in microwave
8 oz. bag Pepperidge Farm herb stuffing- Stir well with a fork

Prepare a 9 x 13 inch baking dish Spray vegetable spray inside
Spread half the stuffing/butter mix in bottom of pan
Drop all chicken mixture on top of stuffing, spread out evenly with rubber spatula
Spread second half on top.

Combine:
1 ½ c. milk
2 eggs Whisk together
Pour evenly over casserole.

Cover with foil and refrigerate overnight or for several hours

Just before serving, preheat oven to 350 bake.
Spread one can (undiluted) cream of mushroom soup on top of casserole as if it were frosting. (I use the Healthy Choice or 98 % fat free).

Cover with foil and bake in middle of oven for 45 minutes.

Serve with steamed broccoli and jellied cranberry sauce.
This is a complete meal for company and easy to prepare ahead of time.