Today was kinda a special day. I had a special helper, Maddi and we cooked not 1 but 2 meals! Both of them were drop off meals so I thought it would be suuuuuuuuper easy peasy! Boy was I wrong! We cooked for HOURS!
One meal we cooked tonight was for a guy from my work named Bill. This is the second meal I've made for Bill. He is sort of my fill in guy, see I have 2 days that I CAN'T cook. I have prior commitments I just can't get out of. So I thought to myself "Self, talk to Bill. You can bring the meals into the shop and he can take them home and heat them for him & the kids" So that is exactly what I did! Technically speaking, Bill is Day 14 and Day 25. :) First meal for Bill was Mexi-Mac & Cheese. It sounded kinda sicknast to me, but Bill said they enjoyed it. The meal we cooked tonight was Coconut Chicken Tenders with Cheesy Au Gratin Potatoes. Maddi & I snuck a tendie, Don't. Tell. Bill! Haha We wanted some potatoes too but I think he would notice a scoop of potatoes missing.
The other meal we cooked today was actually "Day 12" and that was for the Florenzano/Fullmer clan. They had Chicken Roll-ups with Veggie Rice Pilaf. The chicken roll-ups looked sooooooooooooooooooo good! I wanted to eat one, but again, I think they would notice a chunk missing!
SO! We made a special recipe just for us. We took some of the leftover chicken filling from the chicken roll-ups and stuffed it in some leftover bread bowls from yesterday's brinner (Breakfast at Dinner;) Can I just tell you seriously... SERIOUSLY... it was one of the best things I've ever had!
That is actually the only picture I have for tonight, unfortunately. I will need to get one from Bill and one of the Florenzano/Fullmers.
Are you ready for a boatload of recipes? GOOD
Chicken Rollups
Ingredients:
2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 oz) Cream of chicken soup, undiluted
3/4 Cup grated cheddar cheese (or any cheese of choice)
1/2 Cup milk
For Filling:
4 oz cream cheese (very soft)
2 tbsp butter (very soft)
1/2-1 tsp garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can also use Turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp black pepper
2 tbsp milk
1-2 cup grated cheddar cheese (for topping)
Method:
1. Set over to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
2. Mix together Milk, 3/4 cup cheese and undiluted chicken soup and set aside.
3. In a bowl, mix the very soft cream cheese with the very soft butter until smooth, then add in garlic powder.
4. Add the chopped chicken, onion and cheddar cheese; mix well until combined.
5. Add milk; mix to combine (add a little more if the mixture seems to dry)
6. Season with seasoning salt & black pepper to taste.
7. Unroll the crescent rolls, place one heaping tbsp chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
8. Drizzle a small amount of the soup mixture in the bottom of the pan.
9. Place crescent rolls in pan, seam side down, and pour the rest of the mixture over the top. Top with 1-2 cup of grated cheddar cheese.
10. Bake for 30 minutes.
Veggie Rice Pilaf
Ingredients:
1 tbsp margarine or butter
¾ cup uncooked regular long-grain rice
¼ tsp dried basil leaves, crushed
1 can (14 ½ oz) Swanson clear vegetable broth
¾ cup frozen peas & carrots
¼ cup sweet red pepper, chopped
(Serves 4)
Method:
1. In 2-quart saucepan over medium-high heat,
in hot margarine, cook rice and dried basil until rice is browned, stirring
constantly.
2. Stir in broth & heat to boiling.
3. Reduce heat to low, cover & cook 10
minutes.
4. Stir in peas, carrots & pepper.
5. Cover; cook for 10 minutes or until rice is
tender and liquid is absorbed.
Coconut Chicken Tenders w/ Honey Marmalade Dip
Ingredients:
Honey/Marmalade Dipping Sauce:
1/2 Cup Honey
1/2 Jar of Marmalade
Chicken:
2 lbs boneless, skinless chicken breast; cut into tenders
1 1/2 cups Panko bread crumbs (I used the Japanese style)
1 cup shredded sweetened coconut
1 egg
1/2 can condensed milk
1/2 cup orange juice
salt, pepper & garlic to taste
Oil for frying
Method:
Honey/Marmalade Dipping Sauce:
1. In a small bowl, add honey & marmalade.
2. heat in microwave for 1 minute, and stir until mixed well.
Chicken:
1. On a baking sheet, season chicken with salt, pepper & garlic on both sides & set aside.
2. In medium bowl, mix orange juice, condensed milk and egg until your "wet" mixture in well incorporated.
3. In another bowl, mix coconut & bread crumbs.
4. Heat oil in medium pan or skillet on medium-high heat. (fill pan about a 1/2 inch of oil.)
5. Dip and fully coat each chicken tender in the egg mixture first and then the panko/coconut mix.
6. Fry each tender for approx. 6-8 minutes, until golden brown.
Cheesy Au Gratin Potatoes
Ingredients:
Potatoes:
3 tbsp butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 cups shredded sharp cheddar cheese (8 oz)
26 oz bag frozen shredded hash browns
1/2 cup light sour cream
Topping:
3 cups corn flakes, slightly crushed
2 tbsp butter, melted
Method:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
Now! For the extra special recipe Maddie & I made:
Chicken Bread Bowl Surprise
For Filling:
4 oz cream cheese (very soft)
2 tbsp butter (very soft)
1/2-1 tsp garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can also use Turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp black pepper
2 tbsp milk
1-2 cup grated cheddar cheese (for topping)
Dinner rolls, hollowed out
Method:
1. Set over to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
2. In a bowl, mix the very soft cream cheese with the very soft butter until smooth, then add in garlic powder.
4. Add the chopped chicken, onion and cheddar cheese; mix well until combined.
5. Add milk; mix to combine (add a little more if the mixture seems to dry)
6. Season with seasoning salt & black pepper to taste.
7. (Here's the easy part) Scoop chicken mixture into bread bowls & top with cheese.
8. Bake 5-10 minutes, until cheese is melted.
It was seriously heaven on earth! You will not be disappointed. PROMISE!
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