Deconstructed Broccoli & Cheese Stuffed Chicken Breasts

(Pict from blog - link below)

• 1 lb. boneless, skinless chicken breasts
• Salt & pepper, to taste
• 2 T. butter or margarine
• 2 T. flour
• 1 1/4 c. milk
• 1 1/2 c. cheddar cheese, cubed or shredded
• 2 c. frozen broccoli
• 1/2 t. thyme
• 2 T. butter or margarine
• 1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

http://stolenmomentscooking.com/deconstructed-broccoli-cheese-stuffed-chicken-breasts/

Strawberry Sunrise Scones

(Pict is from the blog where I found the recipe - link below)

Scones

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1/3 cup butter, cold

6-oz (1 container) orange-flavored yogurt
(I have used whatever yogurt I have on hand. Dora and Trix yogurt tastes especially yummy in them! LOL!)

1 cup strawberries, fresh or frozen

Drizzle 1 cup confectioners’ sugar 2 tbsp [fresh] orange juice

Preheat oven to 400F. Line a baking sheet with parchment paper. Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine. Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain.
(I don't have a food processor so I just use a fork to mix the dough and a spoon for the rest.)

Add yogurt and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball. Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces. Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.

While scones cool, prepare the glaze. Combine powdered sugar and orange juice in a small bowl. Stir until smooth. When scones are cool enough to touch (it’s ok if they’re still a little warm, especially if you still want to serve them warm), drizzle glaze onto scones with a fork.

Makes 8 scones.

http://bakingbites.com/2008/04/strawberry-sunrise-scones/

Cha Cha Chicken Salad

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon salt
• 6 cups chopped cooked chicken
• 1 (8-oz.) can crushed pineapple
• 2/3 cup orange-flavored sweetened dried cranberries
• 1 cup chopped roasted, salted almonds
• Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Patricia Greene, Murfreesboro, Tennessee, Southern Living, JUNE 2007

Mexican Lasagna

I found this on the Pioneer Woman's blog, but when I made that version I had WAY more fillings than my lasagna dish could hold. So here's my modified version. Wilson said it was like a party in his mouth! LOL!

2 cups rice
3 cups chicken broth
3 tomatoes
1 onion
3 cloves garlic
1 lb beef
2 8 oz bags shredded Mexican cheese
2 cans corn (drained)
1 can black beans (optional)
2 16 oz jars salsa verde
1 8 oz jar enchilada sauce
1 1/2 - 2 pkgs taco seasoning
12 (or so) tortillas
cilantro
sour cream
butter

Prepare rice using chicken broth.
Chop tomatoes, onions and garlic, and saute with 1 tablespoon butter.
Add 1/2 or 1 package of taco seasoning (or make your own seasoning with chili powder, paprika and cumin to taste).
Add black beans
Combine rice and tomato/onion/garlic mixture.
Brown beef and add taco seasoning.

Spread one container of salsa verde in the bottom of the casserole dish.
Layer on tortillas covering the salsa verde. (Some overlapping is expected.)
Spread 1/2 of rice mixture on top of tortillas.
Spread one bag of shredded cheese on top of rice.
Next add another tortilla layer.
Spread enchilada sauce on the tortillas.
Next is a layer of the ground beef.
Then add 1 1/2 - 2 cans of corn.
Spread the remaining rice mixture onto the corn.
Then add the remaining salsa verde.
Top with second bag of shredded cheese.

Bake at 375 for 25-35 minutes
Serve with sour cream and cilantro garnish

Apple Annie's Appetizer Dip

This is served at a cute little restaurant at Artisan's Alley in San Antonio. It sounds weird but it really tastes great!

Bean Soup and Cracked Corn and Cheese Squares

baked macaroni and cheese

preheat oven to 400.

1 lb elbow mac
1/4 cup butter
1 small onion, minced
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
pinch of pepper
3 cups milk
4 cups (16 oz) shredded cheddar cheese, divided
3/4 cup fine, dry breadcrumbs
2 T butter, melted

1) cook macaroni as directed
- I always try to under cook the macaroni a bit or the noodles get a bit mushy.
2) melt butter, add onion and cook a few minutes. add flour, mustard, salt, and pepper, stirring well. gradually add milk and cook, stirring constantly, until smooth and thoroughly heated.
3) add 3 cups of cheese to flour mixture and cook, stirring constantly, until melted. pour sauce over macaroni, tossing gently to coat well.
4) pour mixture into a buttered 2-qt baking dish. sprinkle w/ remaining 1 cup cheese.
5) combine breadcrumbs and melted butter, stirring well; sprinkle over cheese.
6) bake at 400 for 20 minutes. let stand a few minutes before serving.