[parmesan crescent-topped chicken a la king]

2 tablespoons unsalted butter
3 large chicken breasts, cut into bite-sized cubes
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
2 cups frozen mixed vegetables, green beans, peas, corn
1/2 cup diced white onion
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups Chicken Broth
3/4 cup milk
1/4 cup grated Parmesan cheese
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese
Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 
Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish. 
Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[honey cornbread muffins]

Based on a recipe by The Neelys

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: 12-cup muffin tin and Pam for baking (the one with the flour in it)

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Prep the muffin tin by spraying each cup with Pam.  Evenly divide the cornbread mixture into the cups. Bake for 7 minutes, then reduce oven heat to 375 and continue cooking for 8 more minutes (15 total).  At 15 minutes muffins should be golden brown on sides and a toothpick should come out of the center cleanly.

[chicken cacciatore]

serves 2 generous servings
serve with garlic bread
3 skinless chicken breasts
salt and freshly ground black pepper
2 tsp olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14.5 oz) can whole tomatoes in juice
1/2 tsp dried oregano
1/2 tsp red pepper flakes or more to taste

Rinse the chicken and pat dry with paper towels.  Season the chicken with salt and pepper.  Heat the oil in a saute pan, or large electric skillet, over moderately-high heat.  Brown the chicken on both sides, about 8 minutes.  Remove the chicken.  

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.  Add the wine and the garlic, cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer on low heat,  covered for 10 minutes.  Return the chicken breasts to the pan and simmer on low heat, covered, until the chicken is just done, about 20 minutes longer.

[buttered egg noodles]

serves 2 as a side dish
6 oz wide egg noodles
2 Tbsp butter
chopped parsley or dill
small squeeze of lemon juice
salt and pepper

Cook noodles to al dente (according to instructions on package) in boiling salted water.  Transfer 1/8 cup of the water to a skillet then drain the noodles in a strainer.  Rinse noodles with cold water to stop cooking.  In the skillet with the water, stir in the cold butter and keep heat on low.  Add the parsley or dill (about 1 Tbsp chopped parsley, or 1/4 tsp dried dill), stir in lemon juice and salt and pepper to taste.  Toss the noodles with the sauce and serve warm.
Related Posts Plugin for WordPress, Blogger...