Chicken Divan

#chicken #chickenrecipes #casseroles #vegetables #creamychicken #easydinners

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This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with peas and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!

What you need:

2 Tablespoons butter

2 lbs. Boneless Skinless Chicken Breasts, see notes

Salt/Pepper, to taste

1 yellow onion, diced

1 stick celery, diced

4 cups peas frozen

1 Tablespoon olive oil

10.5 oz. cream of chicken soup

2/3 cup sour cream

½ cup milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon mustard powder

2 ½ cups cheddar cheese, shredded

Topping

½ cup crushed Ritz crackers, or panko breadcrumbs

2 Tablespoons butter

Instructions

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.

Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the peas and 1 Tbsp olive oil.

Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.

Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.

Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.

Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.

Serve over rice, biscuits, or  potatoes.

Homemade Chili with Beans

 

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

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What you Need:

2 pounds lean ground beef 
1 (large) can tomato juice or crushed tomatoes or combination
1 (8 ounce) can tomato sauce 

1 can diced tomatoes

if needed add 1-2 cups water then cook down to thicken slowly
1 (15 ounce) can kidney beans, drained and rinsed 
1 (15 ounce) can chili beans, not drained
1 1/2 cups chopped onion 
1/4 cup chopped green bell pepper 
1 jalapeno pepper seeds removed and diced(optional)
1/8 teaspoon ground cayenne pepper 
1/2 teaspoon white sugar (optional)
1/2 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
1 teaspoon salt 
onion powder and garlic powder to taste
1 1/2 teaspoons ground cumin 
1/4 cup chili powder 

How to make it:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, chili beans, onions, bell pepper, jalapeno pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

Serve with your favorite toppings like, sour cream, shredded cheese, diced onions, fritos and more.\

Note: If I use a smaller crock pot I make about half this recipe or use a bigger crock pot

Cheddar Broccoli Chicken Soup

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 Cheddar Broccoli Chicken Soup tastes a lot like Panera Bread's Broccoli Cheddar but honestly it's better. SO creamy, thick like a chowder, delicious flavors, you can leave out what you don't like or have on hand but I wouldn't as it makes this soup the best soup of all.

What you Need:
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
1 1/2 cup diced cooked chicken
1/4 cup diced cooked bacon(optional)
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper and some garlic powder to taste

How to Make it:

Make sure all your ingredients are chopped or diced and ready to go in the soup when needed. If using fresh vegetables you might want to pre-cook them just a little before adding to this creamy soup.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Do NOT let this BOIL!!

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

AIR FRYER ZUCCHINI CHIPS

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #Chineserecipe #chinesefoods

I decided to try something different and make zucchini chips, there are so many ways you can cook t hese up with herbs and spices, Try t hem, it will become another favorite way to eat zucchini I bet.

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SERVINGS:4

What you Need:

2 medium sized zucchini

1 Tablespoon olive oil

1/4 teaspoon paprika(use any spices you like, get creative)

salt and pepper

How to Make it: 

Start by slicing your zucchini ⅛ inch thick with a mandolin. Pat to dry with a paper towel.

In a medium sized bowl add the zucchini, olive oil, paprika, and salt and pepper.

Lay the zucchini in a single layer in the air fryer basket.

Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.

Tips for Making Perfect Air Fryer Zucchini Chips

Here are a couple more things to keep in mind as you make your delicious air fried zucchini chips. You can easily tweak the flavor to your liking. Each batch will turn out so perfectly, you’re going to love them!

Use a Mandoline: Using a mandoline slicer will make your life so much easier! It gives you thin, even zucchini slices every time.

Don’t Overcrowd Air Fryer: Only cook a small batch of these chips at a time. Air flow is crucial for them to cook through properly. If there’s not enough space between each chip, they may end up soggy instead of crispy and golden. I have an air fry oven full size, this has been a game changer in cooking. Also you can pop these in a broiler for just a minute to really brown them up, we like them this way.

Switch Up Flavor: Feel free to customize these zucchini chips with all of your favorite seasonings and spices! A few fun ideas to try are lemon pepper, Cajun seasoning, ranch dressing mix, or even just a sprinkle of parmesan cheese and garlic powder!

Storing Leftover Chips

Because these zucchini chips are so easy to whip up, sometimes my eyes are bigger than my stomach when I make a batch. Good news is, you can easily store them and snack on them later!

At Room Temperature: Store any leftover chips in an airtight container for up to 3 days.

Zucchini Pizza Bites

This is one of my favorite ways to eat Zucchini these days, they are so good, you will get the kids to eat their veggies with these delicious mini veggie pizzas. Top with your favorite pizza toppings.

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What you Need:

2 large zucchini

½ cup low carb pizza or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

¼ cup parmesan cheese

pizza toppings as desired

How to Make them;

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini ¼" thick and arrange on prepared baking sheet. Bake about 5 min to cook first.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.

Honey Garlic Chicken and Veggies

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This chicken is sweet and just a little garlic and ginger spice makes it delicious, you can eat this plain or put it over Rice.

What you Need:

2 pounds Chicken Tenders

1/2 onion sliced thin

1 bag frozen vegetables you like, or 2 small bags of like carrots, mixed veggies, a bag of peas

I added @7 mushrooms sliced thick

OR

8 ounces Baby Carrots, sliced in half lengthwise

4 cups Broccoli Florets, sliced in half

2 cups Snow Peas

You can use different vegetables

1 teaspoon Sesame Seeds , optional

1 1/2 cups Honey Garlic Sauce

Honey Garlic Sauce

1/2 cup Brown Sugar, packed

4 teaspoons Garlic minced

1 tsp Fresh Ginger, grated

1/2 teaspoon Onion Powder

1/4 cup Soy Sauce

4 tablespoons Honey

2 cups Water, set aside 1/2 cup for cornstarch mixture

3 tablespoon Cornstarch

How to Make it:

First get the sauce together and simmer(see instructions below)

In a large Pot drizzle some olive oil, add chicken cook till white, add onions and cook till translucent.

Add vegetables and simmer together with chicken, if the pan is too dry, add a drizzle of Olive oil but not too much.

Add a little salt, pepper, and spices you like(I used onion powder, garlic powder, a touch of paprika)

When the vegetables are hot and cooked just till tender remove from heat.

Sprinkle with sesame seeds. (optional)

Serve immediately.

***

Honey Garlic Sauce

In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water.  Cook over medium high heat until it comes to a boil, whisking constantly. 

In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.

Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.

Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

Creamy Garlic Mushrooms and Bacon

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

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Servings: 8

Calories: 387 kcal

What you need:

1-2 strips bacon, cut into strips

1 tablespoons butter

16 ounces brown mushrooms, washed (pat dry with paper towle)

1 tablespoon olive oil

1/4 cup dry white wine (or chicken broth/stock)

6 cloves garlic finely chopped

1/2 cup heavy cream, (thickened cream or evaporated milk)

1 teaspoon fresh chopped parsley

1 teaspoon fresh chopped thyme

Salt and pepper to season

1/4 cup fresh shredded or grated mozzarella

1/4 cup fresh shredded or grated parmesan cheese

How to make it:

Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any). 

Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. 

(Preheat broiler or oven grill.)

Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.

Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).

Serve warm.

Cucumber Bites

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Cucumber bites are a refreshing appetizer that are a great way to eat those cucumbers that are so good for you. These bitesize appetizers only take a few minutes to whip together. Best served cold It's high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.

What you need:

2 cucumbers

12 cherry or grapes tomatoes

4 ounces cream cheese softened

1 tablespoon mayonnaise

3 tablespoons Ranch dressing

1 tablespoon fresh dill minced fine

¼ teaspoon garlic salt

¼ teaspoon Italian seasoning

Black pepper for garnish

 

How to make it

Wash, peel and slice the cucumbers into half-inch slices discarding the ends.

Remove a little of the center of the cucumber with a small measuring spoon making a divot in the cucumber.

Mix together the cream cheese, mayonnaise, and ranch dressing until smooth and creamy.

Add dill, garlic, and Italian seasoning and mix until combined.

Place the filling into a piping bag with a star tip and pipe about 1 tablespoon of filling onto each cucumber.

Slice the tomatoes in half and place a piece onto each cucumber filling.

Sprinkle with black pepper and serve cold.

Loaded Sliced Baked Potatoes

 

Loaded Sliced Baked Potatoes

For a delicious easy twist on the classic baked potato, make these cheesy Loaded Sliced Baked Potatoes. Thick potato slices baked until golden brown then topped with melted cheddar, crispy bacon, and chopped green onions, served with sour cream for dipping.  

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SERVINGS 6

What you need:

3 large russet potatoes washed and dried

1 tablespoon oil vegetable, canola, or olive oil

Salt and pepper to taste

2 cups cheese shredded(any kind you like on potatoes, I used Colby and Monterey today)

6 slices bacon uncooked(optional)

1 tablespoon Italian seasoning blend and or Everything Bagel seasoning

2 green onions diced

How to make it:

Preheat oven to 375F degrees.

Slice the potatoes into 1/2-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.

Bake the potatoes at 375F for 25 minutes.

While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.

Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings.

Return the potatoes to the oven and bake for 10 more minutes.

Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.

Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.

Serve immediately with sour cream.

These go really well with my Amazing Crusted Chicken

Fried Fish in Cornmeal Breading

This is a basic coating for fried fish. You can substitute any type of fish you like. You can also use this coating for vegetables.

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4 servings

What you need:

½ cup milk

1 tablespoon lemon juice 

4 (3 ounce) fillets cod

1 cup oil for frying

⅓ cup cornmeal

⅓ cup all-purpose flour 

1 teaspoon paprika

½ teaspoon ground black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

How to make it:

In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.

In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.

Fry fillets in hot oil until golden brown.

Make some hush puppies to go with this, recipe here

Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

Green beans with Bacon

Everyone loves bacon and when you cook it and add it to green beans, everyone will want to eat these green beans. SO GOOD!

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What you need:

4 bacon strips, diced

1/2 cup chopped onion

8 cups fresh green beans, trimmed

1/4 teaspoon salt

1/8 teaspoon pepper

How to make it:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.

Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Kitchen tips

To keep the beans moist and fresh, store them in your refrigerator’s crisper drawer in a plastic bag.

To choose green beans that are perfectly fresh, make sure the pods are firm and not too lumpy. If the beans inside are too big, the texture will be tough

Try my Crispy BBQ Dusted Salmon Recipe here to go with this, it's delicious

Good with Cheesy Grits Also Recipe Here:

Crispy BBQ Chip-Flavored Salmon with Pickled Giardiniera Chimichurri

 

Fresh and spicy new way to cook Salmon, I call them pickled vegetables (Giardiniera Chimichurri) and they are just the right spicy. Make them ahead a day so the flavors and spices marinate the vegetables.

Mix the BBQ Chip Dust up then too so it will be ready to marinate the Salmon the day of cooking.

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What you need:

For the Pickled Giardiniera Chimichurri:

½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)

2 tablespoons red wine vinegar

Salt and pepper, onion powder, garlic powder, everything bagel seasoning

For the Barbecue Chip Dust (see note above):

3 tablespoons turbinado sugar

1 tablespoon ancho chili powder

1 ½ teaspoons cayenne pepper

1 ½ teaspoons granulated garlic

1 ½ teaspoons onion powder


1 tablespoon kosher salt

1 ½ teaspoons crushed black peppercorns

For the Salmon:

Four 4-ounce skin-on salmon fillets

1 tablespoon Barbecue Chip Dust

1 tablespoon olive oil

Serves: 4

How to make it:

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.

For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.  

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.  

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.   

Plate the fish skin-side up and top with the pickled giardiniera chimichurri.

Serve this with vegetables and cheesy grits, try them my recipes here:

Try my Green Beans with Bacon Recipe here

Tuna Salad What do you put in Yours?

When making tuna salad, I like to change it up, one day I might feel like adding lots of veggies, by lots I mean a few tablespoons, and depending on how much I'm making. I may add grapes and nuts, herbs yes lots of fresh herbs or dried. Truffle seasoning oh yes please, bagel seasoning oh how yummy you can kick up your Tuna Salad. Here are a few recipes, then get creative

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Basic Tuna Salad

2 cans tuna drained
1/2 onion chopped sm.
1 stalk celery chopped small
3 tsp. sweet pickle relish
salt, pepper, garlic powder to taste
1 squirt mustard (opt)
Mayo to taste

Mix all but mayo well, add just enough mayo to hold tuna and all 

together 

serve on lightly toasted bread with lettuce tomato and 

cheese (opt)

Tuna Herb Salad

1 can tuna drained
1 green onion chopped
 1 stalk celery with the tops chopped
1 mini sweet pepper chopped
1tbsp or 2 of fresh herbs minced try different ones you like such as: parsley, chives, lemon balm
2 tbsp of your choice of mayo, miracle whipe, dukes, or plain yogurt with a (dash of lemon juice)
seasonings: a dash of your choice: everything bagel, truffle seasoning, pepper, garlic powder

So many things you can add, stir everything together and serve on lettuce wraps, multi grain bread or rolls.

Zippy Tuna Sandwich! 

Start by using good all white albacore tuna. Mix with Chopped celery, 

chopped green onions, julienne carrots, (very thin) broken cashew 

nuts, tiny bit of dill. Mix with Best foods/Hellmann's mayo with a 

little bit of mustard mixed in.  Now, toast your bread. Spread the 

tuna mixture on the top, lay a slice of tomato on top, then an Ortega 

green chili (you buy in cans) then sprinkle with some nice sharp 

cheddar cheese and put under the broiler until the cheese melts. This 

is honestly very, very good. . Hope you enjoy.

Tuna Cruncho Sandwich 

1 can (6 1/2 oz.) tuna, drained and broken up 
2 stalks celery, chopped 
1 tbsp. mayonnaise 
2 slices Swiss Cheese 
4 slices white bread 
1 egg beaten 
2 cups potato chips, crushed 
2 tbsp. butter 

Combine the tuna, celery, and mayonnaise. Place one slice of Swiss 

cheese on each of two slices of bread. Spread half of the tuna 

mixture on top of each and top with remaining bread slices. Dip each 

sandwich

into beaten egg and then into the potato chips. Melt 2-tbsp. butter 

in a skillet or on a griddle. Brown sandwiches one side and then on 

the other until the cheese is melted.

TUNA on Buns

1 Package of fresh hamburger buns 
2 Cans of Tuna. 
1 Pound Velveeta Cheese 
3/4 Cup Miracle Whip 
4 Hard-boiled eggs 
5 T.  Of the following: 

Chopped Green Onions, Chopped Celery, Chopped Green Peppers and 

Chopped olives 

Mix well all ingredients and then spread generously on hamburger buns 

by the halves. Lay a sheet of foil paper over the buns and place 

in oven at 250 degrees for a half an hour. Then remove foil paper and 

broil buns for about 4 minutes. Remove from oven and let cool. 

Goes great with beer and Sunday football or soccer depending where 

you live. Also tastes great the next day heated up. Great for 

company...Enjoy...

Avocado Tuna Salad

You can change up the vegetables if you like, the seasonings make it so tasty you need to try them.

what you need:

15 oz (or 3 small cans) tuna in water, drained and flaked

1 stalk celery with the tops chopped
1 English cucumber, sliced(optional)

6 cherry tomatoes sliced or diced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
1 Tbsp lemon juice, freshly squeezed
2 Tbsp mayo
1 tsp everything bagel seasoning

1/2 tsp garlic powder
⅛ tsp black pepper

How to make it:

In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro

Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Eggplant Lasagna

 

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If you love Italian food like I do, then you know this is comfort food. This is my vegetarian version of my lasagna. try and see if you agree it's a favorite too! You can add zucchini or yellow squash cut into thin strips, finely chopped broccoli or cauliflower and sweet peppers too.

What you need:

9 lasagna noodles, uncooked
1 T olive oil
1-1 1/2 lbs. eggplant, thinly sliced
1/2 c onion, chopped
3-4 cloves garlic, minced
1 lb. sliced mushrooms
15-1/2 oz. jar spaghetti sauce, divided
8-oz container ricotta cheese, divided
1 c shredded mozzarella cheese, divided
1 T grated Parmesan cheese, divided

How to make it:

Cook lasagna noodles according to package directions, just until tender; drain. Meanwhile, drizzle olive oil into a large non-stick skillet over medium heat. Add eggplant slices and cook until golden on both sides; set aside eggplant. Add onion and garlic to skillet and cook for about 3 minutes, stirring occasionally. Add mushrooms; cook about 5 to 7 minutes, until tender, stirring often. Spread 1/4 of spaghettis sauce in the bottom of a greased 11" x 7" baking pan. Layer 1/3 each of cooked noodles, ricotta cheese, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 30-40 minutes, until bubbly and cheese is melted. Let stand several minutes before slicing. Serves 8.

This recipe is published in the Gooseberry Patch book, Fresh Farmhouse Recipes 2021

My recipe is on page 146 check it out, be sure to grab your copy now

Stuffed Mushrooms

 

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Stuffed Mushrooms are so good they get asked for often here, so here is my recipe for really good ones.

What you Need:

20 large mushrooms (scrubbed clean and stems separated)
1 tablespoon Olive oil
2 tablespoon Minced shallots or minced onion
1 Large garlic clove (minced)
Salt
3 tablespoon Chopped parsley
1 teaspoon dried thyme
2 tablespoon breadcrumbs
2 tablespoon Vegetable stock
2 tablespoon Olive oil
2 tablespoon Grated parmesan cheese

Any Shredded cheese you prefer for topping before baking

How to Make them:

Preheat oven to 375 degrees F.

Finely chop mushroom stems. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.

Add the garlic and almonds and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbs and breadcrumbs.

Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Fill each mushroom with the stuffing. Sprinkle grated parmesan and a little shredded cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Try my recipe for Teriyaki Steak Rolls

https://cherylstastyhomecooking.blogspot.com/2022/01/teriyaki-steak-rolls.html

Apple Orchard Salad with Maple-Dijon Vinaigrette

 

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#salad #applesalad #eatinghealthy

What you need:

1/2 cup diced apples

1/2 cup red and green cabbage

1/2 cup chopped lettuce

1/4 cup thin sliced carrots

a few broccoli stem bits

1/4 cup shredded cheese

green onions

crispy crunchy croutons

For the Maple-Dijon Vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon pure maple syrup (not pancake syrup)

1 Tablespoon Dijon mustard

salt and pepper

How to make it:

Combine ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid or bowl then shake or whisk to combine and refrigerate. Can be done ahead of time.

Add all the salad ingredients into a bowl and toss lightly. Top with croutons, and drizzle dressing overall just before serving. Season your way with S&P, I like garlic powder too or try Everything Bagel seasoning.

Roasted Cherry Tomatoes

These tomatoes are so juicy tender and flavorful, easy to do, delicious to eat, I top entrées with these too.

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8 servings

What you need:

4 pints cherry tomatoes, mixed sizes and colors
Good olive oil
20 fresh basil leaves, cut into chiffonade
Sea salt, garlic powder, pepper, touch of cayenne 

How to make it:

Preheat the oven to 375 degrees.

First slice your tomatoes in half, Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with seasonings, a touch of cayenne pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Cabbage Bacon Corned Beef Soup

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 Cabbage Bacon Corned Beef Soup is good and healthy and tasty too,  Also a good soup to help you loose weight if you are trying. If you don't like an ingredient, leave it out, or add more of what you want. This soup is very versatile.

serves 6-8

What you need:

1   large head green cabbage, cored and chopped
3   strips of bacon cooked and diced
1   very large onions, peeled and chopped
2-3 entire large stalk celery, with the leaves sliced thin
1   good size bag carrots, peeled and sliced thin
6   mushrooms sliced
1   5-6 cloves of garlic, peeled and sliced thin
2   cubes or 2 teaspoons low sodium chicken or vegetable bouillon powder
(this dissolves instantly)
Salt & pepper to taste
About 1/2 cup dried parsley
1/2 teaspoon paprika or Smokey paprika
1-2 teaspoons kitchen blend herb mix(basil, oregano, rosemary, marjoram, thyme, sweet paprika powder, garlic powder, onion powder)
1  can corned beef, sliced(add last)
1/4 cup apple cider vinegar(add just before serving)

How to make it:

First cook bacon do not burn

Slice all vegetables how you like them in soup. Mix spices in small bowl.

You can cook this in a big pot on the stove top or you can add all ingredients except for corned beef in the crock pot, cook on high just a couple hours or low for 6 hours until vegetables are tender as you like. Once tender add corned beef and apple cider vinegar just for 5 minutes so it warms up, and serve up in bowls with bread, or you can use bread bowls.

Slow Cooker Chicken and Noodles

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Enjoy!!

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Ingredients

4 skinless, boneless chicken breast cut up in chunks
6 cups (broth or water or a mixture thereof)
1 onion, chopped
1-2 cups sliced or baby carrots
2 stalks celery, chopped (optional) 
1/2 teaspoon each of garlic powder, onion powder, thyme, ground sage
salt and pepper to taste 
Optional a dash or two of red hot sauce, I like just a little to give it zip
1 (12 ounce) package egg noodles
A bag of frozen peas(optional)

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, turn the slow cooker up to high heat and stir in the egg noodles. Cook until noodles are tender then add frozen peas cook just a short time, I do about 10 minutes. Adjust seasonings to taste and serve.