Friday Feasting: Quick and Easy Chicken Packets

Quick and Easy Chicken Packets

"A quick way to use up leftover rotisserie chicken. And makes a great chicken salad sandwich, too" 

Ingredient

3 C cooked chicken, chopped
1 8 oz pkg cream cheese, softened (or chevre if you have it)
2 Tbsp milk
2 Tbsp fresh chives
1 tsp salt
½ tsp pepper
2 tubes of crescent rolls (or homemade biscuit dough)
4 TBSP butter
½ C seasoned panko bread crumbs

Directions

1.  Preheat oven to 350 degrees. In medium bowl, add cream cheese, milk, chives, salt and pepper. Mix until smooth. Add chicken and combine. Set aside until ready.

2.  Open tubes of crescent rolls and unwind. Pull apart four sections, leaving two triangles together to form a rectangle. Pinch seams of two triangles together. You will have four rectangles per tube of crescent rolls. Flour counter and roll out each section to about a 4x6” size. If you have littles, just use ONE triangle instead of two. This way you will have, say, 6 large packets and 4 small packets.

3.  Using a #40 dough scoop add 2 scoops (or, approximately 2 TBSP) chicken mixture to the middle of each dough piece.  Fold over edges and sealing with wet fingers. Brush top with melted butter and sprinkle with panko. Bake 350 degrees for 20 minutes, or until brown. Serve with carrot coins and a side salad.

Friday Feasting: Indian Roasted Tofu

Indian Roasted Tofu 

Ingredients

1 lb tofu, firm
1 med sweet potato
1 med eggplant
1 red or orange (or red/yellow) bell pepper
1 large onion
Olive oil
Salt
Pepper
2 tsp minced garlic
1 tsp minced gingerroot
2 tbsp cornstarch
1 C water, divided
½ C soy sauce
1 tbsp sugar
1 tsp garam masala
1/8 tsp cayenne pepper (optional)
Cooked rice

Directions

1.  Press tofu for 30 minutes to remove water excess. Slice into cubes and lay out on cookie sheet in single layer. Drizzle with olive oil; season with salt and pepper and toss to combine. Roast in oven at 425 degrees for 20 minutes, then turn and roast for additional 10 minutes or until brown.

2.  Peel sweet potato and eggplant, then cut into cubes. Toss with olive oil, salt and pepper then put on cookie sheet and spread in a single layer.  Cut bell pepper into strips, then cut in half. Cut onion into chunks. Toss all with olive oil to coat, salt and pepper. Lay out in single layer on another cookie sheet and roast for 20 minutes. Toss then return to oven for another 10 minutes.

3.  In a skillet over medium heat, add garlic and cook until fragrant, about a minute. Add gingerrrot, soy sauce, ½ c water, sugar, garam masala and cayenne pepper. Stir until heated, about a minute.  Mix cornstarch with ½ c water in a cup and slowly add HALF to skillet, stirring. Depending on how thick you like the sauce will determine how much cornstarch mixture to add. You may not need all of it. Cook for one minute then add in roasted veggies, toss to coat, then add roasted tofu. Toss gently so tofu doesn’t break up. Remove from heat. Serve over rice.

Friday Feasting: Mushroom Lasagna

"A family favorite! One of our boys suffered from reflux from infancy on,  so we avoided any meals containing tomatoes, or other acidic foods. Hence, mushroom lasagna (and yes, pizza with a white sauce, too!) became a staple item menu item. Feel free to make this three layers in a smaller pan, mix up the cheese (Parmesan and Romano) and mushrooms to suit your tastes. Pretty easy recipe to change around. And as noted below, make this with additional liquid and forget the noodles and you have a fantastic cream of mushroom soup." 

Ingredients

1 lb lasagna noodles
½ onion, diced
2 lbs assorted mushrooms (portabella, shitake, button), sliced
2 tbsp olive oil
4 Tbsp butter
½ C all-purpose flour
4 C milk, divided
1 tsp salt
2 Tbsp parsley
1 tsp thyme, dried
½ tsp nutmeg, ground
2 C grated Parmesan cheese OR 2 C Shredded Italian 5 Cheese (pkg)

Directions

1.  In large pot of boiling water, cook lasagna noodles, until tender but firm, 10-12 minutes. Drain and set aside.

2.  In large skillet, heat oil over med-high heat. Add onion and cook until translucent, about 5 minutes.

3.  Add mushrooms and cook, stirring occasionally, until liquid is extruded, about 5 minutes. Pour off excess, leave approx. 1 Tbsp (eye ball it). Cook about 10 minutes, until reduced.

4.  Stir in butter. Sprinkle flour over top, stirring until combined. It will be lumpy. Add 2 C of milk, stirring to combine. Keep stirring until thickened, then add additional 2 C of milk, stirring to combine.

5.  Add salt, thyme, parsley and nutmeg and stir until thickened, about 5 minutes. (A bonus, add 2 C of stock and you’ve made yummy cream of mushroom soup!)

6.  Assemble lasagna by spreading a thin layer of mushroom sauce on bottom of 9x13 greased pan.

7.  Arrange a layer of noodles. Add about ½ of sauce on top, then 1 cup cheese.

8.  Repeat one time, ending with cheese.

9.  Cover with foil, bake at 350 for 40 minutes.

10.  Remove foil and bake until brown, about 7 minutes. Let sit at room temperature for 10 minutes, then slice and serve.

Enjoy!!!!!!  

Friday Feasting: Seafood Fettuccini Alfredo

 Seafood Fettuccini Alfredo

"Once in awhile lobster tails are available at our local grocery store for a great price! This week it was ½ off and the pre-packaged shrimp was also on sale. This meal is on the expensive side ($20 for the 9 of us), so save it for a special occasion, or omit seafood (which we do for the younger children, anyway) for an everyday meal. Serve with a side of roasted Brussel sprouts and garlic bread." 

Ingredients

1 lb dry fettuccini noodles
4 tbsp butter
4 cloves garlic (or 1 rounded tsp minced garlic)
¼ C flour
2 C milk
1 tsp salt
1 tbsp  parsley
2 C grated Parmigiano-Reggiano cheese

2 lobster tails, chopped
1 lbs raw shrimped, deveined and chopped
2 tbsp butter
2 cloves garlic
½ C grated Parmigiano-Reggiano cheese
½ tsp salt

Directions

1.  Put pot of water on to boil for pasta.
2.  Meanwhile, melt butter in saucepan on med-high.  Add garlic and stir until fragrant, about 1 minute.
3.  Sprinkle flour over butter mixture and stir until slightly browned.
4.  Add 2 C milk, stirring constantly over med heat until thickened and bubbly. Add parsley. Reduce heat while the pasta cooks.

5.  Add pasta to boiling water and cook until al dente, about 10 minutes.
6.  Once pasta is cooked, drain and return to pot. Pour cheese mixture over and stir to coat noodles.

7.  Serve as is for an everyday meal or follow next step.
8.  In a large skillet, melt butter over med-high heat. Add garlic and brown slightly. Add chopped lobster and shrimp and cook until just done, about 4-5 minutes.

9.  Don’t overcook or shrimp will be rubbery. Shrimp will be pink/orange and lobster will be opaque. 10.  Add pasta to skillet, toss using tongs, until all ingredients are combined. Top with additional Parmigiano-Reggiano, if desired. Serve.

Friday Feasting: Chicken with Sundried Tomatoes and Bacon (Instant Pot)

Chicken with Sundried Tomatoes and Bacon
(Instant Pot Recipe)

Ingredients

8-12 Chicken thighs, bone in
½ package bacon
1 shallot
1 tsp salt
1 tsp ground thyme
½ C white wine (or broth)
1 C chicken broth
¼ C Dried Tomatoes in oil, chopped
½ C heavy cream

Directions

1.  Turn on IP to saute. Once hot, add 8 ½ slices of bacon. Cook until done. Remove to papertowel lined plate and add shallots to bacon grease and stir.

2.  Season chicken with salt. Add 4 thighs to pot, pushing shallots over so chicken rests on the bottom of pan. Cook 3 minutes each side, or until brown. Remove to plate.

3.  Cook remaining chicken until all browned. Remove chicken and add in chopped dried tomatoes and cook for 1 minute, stirring.

4.  Add wine, cook for 5 minutes until reduced. Add in chicken broth and cook to reduce slightly, 3 minutes.

5.  Add chicken back to pot, seal and cook on manual for 7 minutes. Natural release for 10 minutes. Remove chicken to baking pan and broil for 5 minutes, or until skin is crisp and browned.

6.  Meanwhile, turn IP to saute and add heavy cream to sauce. Heat and stir until slightly thickened, 5 minutes.

7.  Crumble bacon and add to sauce.  Remove pan from IP.

8.  Spoon sauce over mashed cauliflower (or potatoes) and top with chicken thigh and serve with a side of steamed green beans.

Enjoy!!!!!!!  

Friday Feasting: Thai Chicken with Spicy Peanut Sauce

Thai Chicken with Spicy Peanut Sauce (adapted from Wholefork.com)
Serves 6

INGREDIENTS

Peanut Sauce
2 tsp minced garlic
2 tsp minced ginger
¼ C natural peanut butter (substitute Sunflower butter to be Whole30 compliant)
Juice of 1 lime
2 T sesame oil
½  tsp salt
½ tsp red pepper flakes
4 T olive oil
2 medium zucchinis, cut into long matchsticks
1 C chopped carrots
1 red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
½ tsp salt
½ tsp pepper
4 chicken thighs, cooked and diced
sesame seeds (optional)
cilantro, chopped (optional)

INSTRUCTIONS

1.  Bake chicken thighs, seasoned with salt and pepper for 35 minutes, or until done. Cool and dice.

2.  Meanwhile, in a small bowl whisk together garlic, ginger, peanut butter, lime juice, sesame oil, and salt. Add red pepper flakes and adjust to taste.

3.  Add oil to pan over med high heat until hot.  Add zucchini, carrot and sweet peppers to pan, stirring constantly. Cook 5-10 minutes, until desired doneness.

4.  Add in chicken and peanut sauce, stirring over med heat until heated through.

5. Garnish with sesame seeds and cilantro, if desired. Serve.

Friday Feasting: Tuscan Chicken Stew in the Instant Pot

Serves 10

Ingredients

2 tablespoons Olive Oil
½ cups dice Onion
3 tsp chopped garlic
1 cup dice Celery
1 cup chopped Carrot
4 cups Chicken Broth/Stock
1 lb baby Potatoes, washed
6 Boneless Chicken Breasts
15 ounce can rinse and drain Garbanzo (Chickpeas) Beans
2 tsp salt
1 tsp Thyme, Dried
½ tsp Paprika
½ tsp Red Pepper Flakes
1 tsp Basil, Dried
1 tsp Oregano, Dried
15 ounce can Fire Roasted Diced Tomatoes, drained

Directions

1.  Set IP on sauté.

2.  Once hot, add oil until heated then onions, celery and carrots. Sauté until translucent then add garlic. Stir until fragrant, about 1 minute.

3.  Add remainder of ingredients, except chicken. Stir to combine.

4.  Add chicken breasts, tucking into pot to cover as best you can.

5.  Cover and lock lid (sealing), and set on poultry to cook for 15 minutes. Natural release for 10 minutes, then quick release.

6.  Remove chicken, shred and add back to pot and stir.

7.  Adjust seasonings and serve. Can serve over rice, or as is.

Friday Feasting: Pasta Bake with Italian Sausage

Ingredients
1 lb Italian sausage (we use turkey)
2 TBSP oil
1 large onion, diced
1 TBSP minced garlic
1 red bell pepper, diced
1 orange bell pepper, diced
2 tsp Italian seasoning
1 qt chicken stock
1 TBSP corn starch
16 oz shredded mozzarella cheese
1 lb rigatoni (or other tube shaped) pasta

Directions
1.  Add  oil to skillet and heat over med high heat. Remove sausage from casing and add to pan, cook until brown, about 10 minutes.

2.  Remove sausage to a plate and add onion and peppers to pan with reserved oil. Sauté for 5-8 minutes, until translucent.
3.  Add garlic and sauté for 1 minute until fragrant.

4.  Add sausage back to skillet and stir to combine.

5.  Add 2 stock and simmer for 5 minutes.
6.  In a small bowl combine cornstarch and ¼ C stock. Add to simmering sausage and gently cook on med for 5 minutes.
7.  In the meantime, cook pasta as directed, drain, and return to stockpot.

8.  Add sausage mixture and remaining broth, along with mozzarella to pasta.
9.  Mix to combine then pour into 9x13 baking pan and cook in 350 degree oven for 30 minutes, covered.
10.  Remove foil and cook an additional 5 minutes or until brown. Serve with garlic bread.

Friday Feasting: Pulled Chicken (BBQ chicken sandwiches)

Ingredients
8-12 bone-in chicken thighs
2 C water
2 tsp salt
1 tsp onion powder
1 tsp garlic powder

Ingredients for BBQ Sauce
1.5 C ketchup
½ C prepared yellow mustard
1 tsp garlic powder
½ tsp onion powder
¼ C brown sugar
2 TBSP honey
1 TBSP lemon juice
1 TBSP liquid smoke flavoring
1 C reserved chicken broth (from Instant Pot)
Salt and pepper to taste

Directions
1.  Add chicken and next 4 ingredients to Instant Pot and set on poultry for 12 minutes. When done, natural release for 10 minutes then quick release.
2.  Take chicken out of pot and set aside until cool enough to handle, and shred.
3.  Reserve 1 C broth for sauce.  Add sauce ingredients and 1 C reserved broth to saucepan, stir and cook for 15 minutes.
4.  Add shredded chicken to sauce, simmer for 5 minutes. Serve on hamburger buns (or slider buns for the littles) with a side salad.

Friday Feasting: Family Favorite Rice Pudding (Instant Pot)

Family Favorite Rice Pudding (IP)
Serves 10

Ingredients
2 C long grain rice
3 C water
¼ tsp salt
6 C milk, divided
1 C sugar
4 eggs
1 tsp cinnamon, optional
2 tsp vanilla

Directions
1.  Add 2 C rice, 3C water and salt to pressure cooker insert.
2.  Put lid on and set cook time on manual for 3 minutes. At beep, do a 10 minute natural release, then quick release remaining pressure.
3.  Add 4 C milk and 1 C sugar to rice in instant pot. Stir to combine.
4.  Combine remaining milk with eggs and cinnamon, and add to rice. Set IP on saute and cook 4 minutes, or until thickened.
5.  Remove from cooker and add vanilla.
6.  Pour into serving dishes and serve warm or chilled. Top with whipped cream, dash of cinnamon and raisins, if desired.