French Onion Chicken

We had a late dinner, so no natural light, it really was normal colored I promise

So a while ago I made a French onion pasta and all was good. But I saw something on pinterest that was a French onion chicken. And I knew I would be trying it for dinner. But I can't find the pin anywhere now, despite seeing it everywhere for a few days (if you have it let me know so I can give proper credit) So I made up my own version. The hubby said he hoped to see it again soon.

2 lb boneless skinless chicken breasts

2 large onions, sliced

6 Tbsp butter, divided

2 tsp sugar

Salt & Pepper

1 c. beef broth

(I used water and bouillon)

6 oz. brie cheese

3 - 4 c. hot buttered pasta to serve over

In a large skillet melt 4 Tbsp of the butter over medium heat. Add the onions and turn the heat to medium high. Cook the onions, stirring, until translucent. Push the onions to the sides of the pan, away from the middle. 

Trim the chicken and slice into 1 inch thick chunks. Season with salt and pepper. Add the chicken to the middle of the pan. Cook over medium high on all sides until browned. Near the end of cooking the center of the pan should be starting to turn a dark brown on the bottom. Add 1/4 c. of water and let bubble so the browned bits on the bottom don't burn. This will turn the chicken brown as well and add a great flavor. 

Sprinkle the sugar over the onions and stir, still on the sides, to combine. Add the remaining butter. Stir the chicken and onions together and continue cooking until onions are a caramel to brown color. Add the beef broth and simmer for 5 minutes. 

Remove the rind from the brie cheese and slice, its soft so it will squish quite a bit. Top the chicken pieces with the sliced brie. Turn the heat off and cover to melt the cheese. When the cheese is melted serve over pasta

Chocolate Peanut Butter Cookies

These cookies are perfectly soft and chewy, and the first cookie I have ever had that is fantastic right out of the oven but ever better the next day.

Adapted from Apple a Day

3 sticks unsalted butter, softened

1 1/2 c. brown sugar

1/2 c. granulated sugar

2 eggs

1 Tbsp vanilla extract

4 c. flour

4 tsp. cornstarch

2 tsp. baking soda

1 tsp. salt

1 (10 oz) bag peanut butter chips

1 (12 oz) bag chocolate chips

Beat the butter until smooth. Beat in the brown and granulated sugar and continue beating until light. Beat in the eggs and vanilla extract.

In a separate bowl combine the flour, cornstarch baking soda, and salt. Beat into the butter and mix until thoroughly incorporated.

Beat in both bags of chips. 

Shape dough into 1 inch balls, flatten slightly, place on a baking tray and bake at 350 for 8 - 10 minutes. (They wont be browned on the top) Let sit on the pan for 5 minutes then transfer to a cooling rack. They are very soft when they first come out of the oven but they are cooked. 

Makes 8 dozen cookies

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Form the dough into balls, flatten slightly, and freeze until solid in a single layer on a baking sheet. When the dough balls are solid store in a plastic freezer bag. To use, let the dough thaw for 15 minutes then bake at 350 for 15 - 18 minutes

Mongolian Beef

I didn't have green onions on hand when I was making this, if you wish to use them add them after the beef is done cooking and saute until they are tender. They don't take nearly as much time to cook as white or yellow onions.

2 lb flank steak

2 large onions, sliced
splash oil

splash oil

1/2 in ginger, chopped

1 Tbsp minced garlic

2 Tbsp. soy sauce

1/2 tsp beef bouillon granules

1 c. water

1/4 c. brown sugar

Red pepper flakes to taste

2 Tbsp. cornstarch

Slice the flank steak against the grain very thin. 

Heat the oil in a large skillet. Add the beef and onions and cook over high heat, stirring, until completely cooked. Continue cooking until the liquid is completely absorbed. Reduce the heat to medium low-pour the sauce over the meat, simmer 3 - 4 minutes. Remove from heat and serve.


For the sauce. Heat the oil in a pot. Add the ginger and saute until fragrant. Add the garlic and cook 30 seconds longer. Add the soy sauce, bouillon, water, brown sugar, and red pepper flakes. Simmer for 5 minutes. Combine the cornstarch and enough water to make a thin paste. Stir into the hot sauce mixture and cook until thick. Set aside until the meat is ready.

Chicken Paprikash

 

 

About paprika, since that is the main flavor of this dish. Make sure it is bright red, I know quality is talked about quite a lot, but I get mine in the huge containers at Sams club and still love the taste. I store it in the fridge though, once it starts to turn brown, chuck it.

 

Come see who else is joining Presto Pasta Nights this Friday at Souperior

 

 

4 Tbsp unsalted butter

1 onion, coarsely chopped

1/4 c. paprika

2 lb. boneless skinless chicken breast, sliced

Salt & Pepper

3 Tbsp flour

2 c. warm water

2 chicken bouillon cubes

3/4 c. sour cream

Hot buttered spatzle or pasta

Melt the butter in a large frying pan. add the onion and cook until the onion is translucent. Sprinkle with most of the paprika. Add the chicken strips. Sprinkle with salt, pepper and remaining paprika. Cook thoroughly on both sides. Cut one in half to check for doneness. Remove to a plate and keep warm. 

When the chicken is removed whisk in the flour. Cook over medium heat for 2 minutes. Slowly whisk in chicken broth (or water and bouillon cubes) Simmer until bubbly. Stir the sour cream until it is smooth then stir into the hot sauce. Whisk to combine. Simmer for 3 minutes more to incorporate the sour cream. Add the chicken back to the pan, stir, and then simmer 2 - 3 minutes again. 

Serve over spatzle or pasta

 

 

Jambalaya

 Another one to cook in large batched and eat later. Rice tenders to get a little crunchy when it is frozen so after it is thawed it need and additional 10 - 15 minutes on the stove.

3 lb boneless skinless chicken breasts

2 kielbasas, sliced

3 - 4 c. cooked ham

1/4 c. olive oil

2 large onions

3 stalks celery, sliced thin

1 Tbsp minced garlic

2 bell peppers, chopped

2 cans petite diced tomatoes, undrained

3 1/2 c. white rice

7 c. chicken broth

1 Tbsp oregano

1 Tbsp thyme
1 tsp. paprika

dash cloves

Salt & pepper 

Tabasco

2 cans tomato paste

Heat the oil in a really large skillet. Trim the chicken and season with salt and pepper. Cut in half lenghtwise and cook in the hot oil until well browned on both sides. Remove from the pans and set aside. When cool enough to handle, shred the chicken.

Cook the kielbasa in the same pan until brown and crisp. Remove and set aside. 

Add the onions and cook until translucent. Continue cooking until starting to brown. Add the celery and cook until the celery is tender. Add the peppers and garlic to the pan and cook for 20 seconds.

Add the uncooked rice to the pan and stir to coat the rice with the oil. Continue cooking until the rice is starting to brown. Add the chicken broth, diced tomatoes, oregano, thyme, cloves, paprika, and Tabasco.

Simmer over medium heat until the rice is mostly tender and most of the liquid is absorbed. Stir in the tomato paste. Let cook 2 minutes more, cover the pan and remove from the heat. Let sit, covered, for 25 minutes. Remove the lid and stir in the the ham, chicken, and kielbasa. 

Allow to cool to room temperature and put into 4 gallon sized freezer bags. Press to remove air and freeze. In the case I do not freeze mine flat, I smooth it out so it can lay flat them I fold it in half. That way the frozen jambalaya fits in my crock-pot to reheat. 

To Serve:

Microwave until thawed, place in a pot with 1/2 c. chicken broth or water and simmer until liquid is absorbed, rice isn't crunchy, and the jambalaya is heated through.

Chocolate Cake

2 c. sugar

1 c. cake flour

1 c. all purpose flour

3/4 c. cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 c. half-an-half

1 stick butter melted

1 Tbsp vanilla extract

1 c. boiling water

Combine all of the dry ingredients in a bowl. Add the eggs, half-an-half, butter, and vanilla and then mix to combine everything. Do not start mixing until all the wet ingredients are in the bowl. 

Slowly drizzle in the boiling water and mix until combines.

Pour batter (it will be thin) into 2 greased 9-in cake pans and bake in a preheated oven at 350 for 35 minutes or until a toothpick inserted in the middle comes out clean. 

Cook on a wire rack. 

Frost as desired. I like white chocolate cream cheese frosting.

Frozen Crumble Pie

Apple Crumble pie with my moms home bottled apple pie filling

This has been my week of freezer cooking. 

So I wanted to share this little gem with you as well. 

It's not a freezer to oven thing, it does take some work,

but the hardest part is already done. 

To add nuts reduce the oatmeal to 1/2 c. and 

add a 1/2 cup nuts of your choice.

1/2 c.unsalted butter

1 c. brown sugar

3/4 c. flour

3/4 c. oatmeal

1/2 tsp cinnamon

1/2 tsp salt

Large batch

6 sticks unsalted butter

6 c. brown sugar

4 1/2 c. flour

4 1/2 c. oatmeal

3 tsp. cinnamon

3 tsp. salt

Mix everything together really well. 

Sprinkle the mixture flat on a cookies 

tray and freeze until solid. 

When solid put into a freezer safe bag and freeze until ready to use. 

To use

1 pre-baked pie crust (optional)

2 can pie filling

1 recipe of frozen crumble

Pour the pie fillings in the baked crust and top with the frozen crumble. 

Bake at 350 for 35 - 45 minutes or until the crumb topping is browned and crisp. 
If you wish to make this without the pie crust to make cobbler, 
pour the pie fillings into the bottom of a glass baking dish and 
top with oat mix. Bake the same as with the crust

White Enchiladas

Household6 cooking clubs January theme is 

"Prepare a dish that you have never made before but always wanted to try.  

Tell us why you have taken quite some time to make this dish"

So this brings me to white chicken enchiladas. Which I have been meaning to make forever! I've even bought the Monterrey cheese a time or two and then ended up using it in something else and never made my enchiladas. This was due in large part to the fact that I hadn't found a recipe that I like. They always call for canned cream soup, and while I'm ok with making things with that stuff in the crock pot where it really cooks down and makes a gravy, I don't care for the taste in something where you can, well, taste it. But then I saw the Pioneer Womens recipe. And I put it on my menu. And then passed it up (that was in early summer) But then I got the HH6 theme and decided it was finally time. I'm really sorry I waited. 

I personally would have liked them with more heat and missed the jalapeno, my kids sadly, don't do hot. I was a little worried they wouldn't like the chilies but when my 3 year old, who eats like a bird, asked for seconds I knew this was a keeper. 

You can check out the original recipe or check below for my changes. This was a great use of the leftover turkey I had in the fridge but chicken works too. Instead of shredding a whole chicken for stuff like this I usually throw a couple boneless, skinless, chicken breasts in the crock pot the day before, shred and refrigerate until I'm ready to use.

3 c. leftover cooked shredded chicken or turkey

2 Tbsp butter

1 onion, chopped

2 can diced green chilis

1/2 c. chicken broth

1/2 c. heavy cream

1/2 tsp. paprika

16 oz Monterrey cheese, grated

12 flour tortillas

2 Tbsp butter

2 Tbsp flour

1 1/2 c. chicken broth

1 c. sour cream

1/2 tsp. paprika

1 can green chilies

Saute the the onion is the butter until tender. Add the chilies, turkey, broth, and paprika. Stir all together and let simmer. Add the cream and keep over low heat while making the sauce.

For the sauce: melt the butter and flour together. Add the broth, paprika, chilies, and sour cream, with an immersion blender process until smooth. Keep heating until thick. Add about 1/3 of the cheese and stir until melted. 

In the tortillas add some of the turkey mixture, top with the remaining shredded cheese, and place in the a 9x13 baking dish seam side down. When all the tortillas are filled top with the sauce and bake at 350 for 30 minutes.

Quiche for the freezer

I mentioned a few posts back I was pregnant. And a lot of nights I dont really feel like cooking. And that can be said of most people pregnant or not. So I have started filling my freezer with homemade meals. And I discovered that quiche freezes as well. 

I like to use disposable pans when I freeze food. I don't have enough pans to have most of them in the freezer, they are less bulky then regular pans, and I don't have to wash them afterwards, meaning even less clean up. 

I just used 4 disposable pie pans and quadrupled my regular quiche recipe. I froze them completely uncooked about 4 hours until they were solid; I then wrapped them in tin foil and finally in plastic wrap. 

When I was ready to use them I unwrapped them completely and baked at 350 for 1 hour (15 - 20 minutes longer than normal) Tap the side of the pan to see if the center is set.

Quiche Recipe here

Pizza (for the freezer)

Since I'm on a frozen food kick right now I thought I would mention, 

and give instructions for, homemade frozen pizza.

I make a Sams run before I start and pick up their 

10 lb bag of shredded mozzarella cheese and 5 lb bag of pepperoni. 

It's also a great place to get a huge can of tomato sauce if that isnt a pantry staple. 

I make a huge batch of dough, enough for 10 pizzas. I use the dollar stores non disposable round pizza pans. I roll the dough out and bake it until it is just cooked, but still not golden or crisp. I remove, let it cool, and then top with sauce, cheese and pepperoni. 

I freeze it until it is solid, about 4 hours, then remove it from the freezer, lift it off the baking pan,  and wrap it really well in plastic wrap. Return to the freezer where it sits until you are ready to eat it. 

The huge bag of pepperoni is enough for about 20 pizza so feel free to pick up two bags of cheese or freeze the leftover pepperoni until next time.

Bake the pizzas from frozen at 350 for 20 - 30 minutes or until the cheese is melted and the crust is golden. 

My Pizza Recipe is here

White Chocolate Cream Cheese Frosting

20 oz. (2 1/2 pkg. ) cream cheese

6 - 10 c. powdered sugar

2 tsp. vanilla extract

6 oz. white chocolate

1/4 c. heavy cream

In a large saucepan combine the white chocolate and cream over medium heat, stirring constantly until the chips are melted and the mixture is smooth. Remove from heat and let cool slightly. 

Beat the cream cheese until smooth. Beat in the vanilla and then 2 cups of powdered sugar. Beat in 2 more cups of sugar and then the cooled white chocolate mix. 

Continue beating in powdered sugar until the frosting is stiff enough to hold its shape. 

This makes enough to fill and frost a 3-layer 9 inch cake.

Roasted Carrots and Potatoes

1/2 lb red potatoes, cut into cubes

1/2 lb carrots, cut into chunks about the size of the potatoes

3 - 4 Tbsp olive oil

1 tsp. Salt

1 Tbsp. Parsley

1 Tbsp. Paprika

1 tsp. Granulated garlic

1/4 c. Parmesan Cheese

Pinch Cayenne Pepper (optional)

Combine the potatoes and carrots in a 9x13 baking dish. 

Toss with just enough oil to coat the vegetable but not pool in the bottom of the pan. 

Combine the seasonings and sprinkle over the vegetables. Stir well to coat. 

Bake at 350 for 40 - 50 minutes, uncovered, until tender, stirring twice during cooking. 

They are done when the potatoes are tender all the way through and the carrots are mostly tender but still firm in the center.

My Dads Enchiladas

Enchiladas as baked from frozen

I like to make these in bulk. The main body of the work (and mess) is cooking the hamburger and then filling the tortillas. At that point it is just as easy to cook and fill a 100 as it is 10. So I cook 4 lb of meat and use disposable pans to freeze them in for later. That way once you clean up the mess you are left with dinner for several nights, and next time you want enchiladas you wont have any mess at all. 

If you like more spice, I like to add a 4 oz. can of chopped chilies and jalapenos to the onions. The type of cheese is also optional. I usually use cheddar but pepperjack or monetary are great, and even mozzarella tastes really good. Feel free to replace the hamburger with cooked shredded chicken.

1 large can refried beans 

(I usually add some salsa verde to my refried beans and 

simmer a few seconds for more flavor, but straight out of the 

can works great too, I prefer the zesty ones.)

1 lb. ground beef

2 Tbsp. tacos seasoning

2 - 3 c. Grated cheese

1 onion, chopped

12 flour tortillas

2 (15 oz.) cans red enchilada sauce

Sour Cream

Salsa

Combine taco powder and beef and cook until no longer pink. Drain grease. 

Thinly slice the onions and cook in a hot, ungreased, pan, stirring occasionally until translucent and browned in spots. 

Spread tortilla with beans. Top with hamburger, onions, and then cheese. Roll tortilla and place seam side down in a 9x13 casserole. Repeat with remaining tortillas. You will have to push them to the side to fit them all in. Top all with enchilada sauce and additional cheese, if desired. Cover with tin foil and bake at 350 for 45 minutes.

Serve with sour cream and salsa

To freeze: I just make 4 times as much, 4 cans of beans, 4 lb. ground beef, etc... Top with the enchilada sauce, cover the top of the pan with tin foil and drop in the freezer. I also like to freeze them in 8x8 inch pans instead of 9x13. That way one is enough for dinner or if I am having more people I just cook 2 pans. I have found that I like the pans from Wal-mart better than the dollar store, the sides are deeper and I can squish more tortillas in.

To eat: Leave the tin foil on the top and bake at 350 for 30 minutes, remove the tin foil and continue baking for 45 minutes or until heated through.

BBQ Meatloaf

The sauce is really a nice reddish color

My mom has always made the best meatloaf. I don't even bother changing the recipe; it's perfect the way it is. It also freezes great with no changes to the end result. Another bonus. 

So I'm gonna post the recipe twice. The first time is a normal family sized amount. The second is multiplied several times to freeze, directions will be posted with that recipe. 

Family size
1 lb ground meat (at least half should be beef)
1 egg, slightly beaten
1/4 c. plain bread crumbs
1 Tbsp parsley
1/4 c. water
1/4 onion, chopped fine
2 Tbsp prepared horseradish
1 tsp salt
1/8 tsp. ground pepper


Mix everything together really well. 
When everything is mixed, 
shape the meat into 2 oblong loaves 
on a cookie sheet with sides. 
Top with the sauce mix. 
Bake at 350 for 45 minutes. 


Let stand 5 minutes before cutting. 


Sauce Mix:
1/2 c. Del Monte Chili sauce
1/2 c. catsup
1 tsp. Worcestershire sauce
1/2 tsp. mustard
Dash Tabasco

Whisk everything together.

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Huge batch to feed the freezer
7 1/2 lb. ground beef
3 1/2 lb ground turkey
11 eggs
2 3/4 c. plain bread crumbs
1/2 c. parsely
2 3/4 water
2 large onions, cut into quarters
10 oz. prepared horseradish
1/4 c. salt
1 1/2 tsp ground pepper

Sauce
1 1/2 (24 oz.) bottles catsup
3 (12 oz) bottles Del Monte Chili Sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbsp mustard
2 tsp. Tabasco

To make this easier on myself I used my blender. Add the water and  onions to the blender. Pulse until the onion is chopped. Add the horseradish, eggs, salt and pepper, and blend just until mixed. 


In a really large bowl add the beef, turkey, bread crumbs, and parsley. Mix a bit and then add the onions mix from the blender. Mix everything really well. 


For pans I used the oblong 2 1/4 lb pans that come in the three packs. I used 10 pans in all. 


Divide the meat mixture between the pans and spread flat, then top with the sauce. Add the metal/paper top that came with the pans to the top and seal the edges. Freeze until solid, remove and wrap the whole pan in plastic wrap and put back in the freezer. 


To use: I remove mine from the freezer the night before, remove the plastic wrap and let thaw in the fridge. When you want to cook the meatloaf remove the paper top and bake at 350 for 45 minutes. To cook from frozen bake for 1 1/2 - 2 hours, use a meat thermometer to check the inside for doneness. 

Honey Cornbread

 I found cornflour in the Hispanic section, I used a bag of Maseca masa. I love to make tamales with their tamale flour, it's slightly courser ground.

1 c. flour

1 c. finely ground cornflour

1/2 c. sugar

1 tsp. salt

1 Tbsp. baking powder

1/3 c. oil

1/4 c. honey

1 egg

1 c. milk

Preheat oven to 400

In a bowl mix together the dry ingredients. 

In a separate bowl whisk together the honey and oil. 

Whisk in the egg and then the milk.

Mix the two together and stir until fairly smooth,

A few lumps are normal.

Grease your muffin pan really well or use paper liners.

This makes exactly 12, so divide the batter between the cups and bake

for 15 - 17 minutes until golden brown on top

Variations I have tried: (and liked)

Saute 2 chopped jalapeno peppers and add to the batter

A handful of shredded cheddar cheese

Soak 1/2 c. raisins in water for an hour, pour water and raisins 
in a blender until chopped a bit but not pureed, 
drain and add to the batter with a dash of pie spice

1/2 can corn, drained

Garlic powder

Bacon, cheddar, and sauteed green onions

Colonial Peanut Soup

I love history, especially early American history. 

And I love food.

And since this soup is from Kings Arm Tavern is Colonial
Williamsburg it kinda fits both doesn't it?

********

2 Tbsp. Butter

1 medium onion, chopped really fine

2 stalks celery, chopped really fine

2 Tbsp flour

4 c. chicken broth

3/4 c. peanut butter*

3/4 c. heavy cream

Saute the onion and celery in the butter until tender. 

Stir in the flour and cook 2 minutes. 

Stir in the broth and bring to a boil, 

reduce heat and stir in the peanut butter. 

Pour the soup into a blender and blend the 

broth and peanut butter mixture until smooth. 

Return to pan and whisk in cream. 

Cook until heated through.

Garnish with shopped peanuts and celery leaves.

Come see what else is featured at Cast Party Wednesday

*The quality of peanut butter you use will directly effect the quality of your soup. I like an all-natural, but not an unsweetened peanut butter. And for some reason my soup looks all gloopy but it's not really.

Cheeseburger Macaroni

I want to preface this post by reminding everyone that I'm pregnant. 

That's really the only excuse (defense?) I can come up with 

for why I was thinking about Hamburger Helpers cheeseburger 

macaroni. But I did, and my version at least, was good, so here it is.

I'm also glad to be back at Presto Pasta Nights,

this weeks host is Ruth at "Once upon a Feast"

1 lb. ground beef

1 tsp (scant) steak seasoning (I used McCormick)

8 oz. elbow noodles

3 c. beef broth

3/4 c. half-an-half

3 Tbsp. catchup

1 tsp. prepared yellow mustard

1/4 tsp. onion powder

1 c. cheddar cheese
Salt to taste

Combine the beef and steak seasoning and cook until browned. 

I broke it up as I was cooking but not too much,

I liked the bigger hamburger pieces in there. 

When the beef is no longer pink add the pasta, 

broth, half-an-half, catchup, mustard, and onion powder. 

Simmer, stirring often, until the pasta is tender 

and at least half of the liquid is absorbed. 

Stir in the cheese and continue stirring until the cheese is melted.
Taste for salt, adjusting as needed.

Serve immediately. 






On a side note, I made a cake:

Coconut cake with homemade lemon curd, 
Swiss buttercream, and yellow sugar