Love Your Husband Chicken

Three words: Creamy, Warm, Delicious! I made this casserole up tonight with what I had on hand and it was amazingly delicious. I call it Love Your Husband chicken because he said I must love him a lot to feed him this! Very easy to make, and even easier to eat.

Love Your Husband Chicken by Erin Taylor

Preheat Oven to  375deg.

Use a medium casserole dish, or 8 X 9 baking dish, spray with pan spray.

Spread 1 C. Uncooked Rice (I used Jasmine, but any white or long grain rice will do) in bottom of baking dish.

Pour 1 C. Water over rice.

Sprinkle 1 C. Frozen peas over rice.

Lay 6 Chicken Thighs (deboned, no skin, opened up flat) across peas and rice.

Sprinkle with a little salt for flavor.

Chop 1/2 large Red Bell Pepper and sprinkle over Chicken Thighs.

In mixing bowl combine:

1 can Cream of Mushroom, celery, or chicken soup,
1 C. finely grated Parmesan Cheese
2 tsp. Garlic powder or salt
1 C. Water

Pour sauce mixture over chicken. Using a spoon, move each chicken piece aside to allow sauce to seep down through the cracks on the sides and in the middle.

Finally, chop two slices of uncooked Bacon and sprinkle on top of casserole. Place, uncovered, in preheated oven and bake for 1 hour until sauce is bubbly and beginning to brown a bit on the sides, and chicken is fully cooked in the middle.

 

Stuffed Zucchini

This meal could not be simpler, or more delicious.  It takes about 15 minutes to prepare, 30 minutes to bake, and about 3 minutes to devour! Smother with sauteed mushrooms or onions for a beautiful presentation, top with freshly chopped garden tomatoes, or eat by itself for a delicious, easy meal.


Stuffed Zucchini by Erin Taylor

1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about  a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper

Turn oven on Broil setting.  Slice zucchini in half cross-wise, and then cut each half in half lengthwise.  Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini.  Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*

Prepare stuffing mixture while zucchini is broiling.

Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.

Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg.  Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.

*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!

Chicken Cordon Bleu Casserole

Ha! I dreamed this recipe up in my sleep, but in the morning when I went to look for a recipe for regular Chicken Cordon Bleu, I found a gazillion recipes for the casserole! So much for an original idea. But, it's creamy and delicious, so I'm making it.  But mine has peas in it!

Chicken Cordon Bleu Casserole  by Erin Taylor

2 med. chicken breasts, cubed (uncooked)
1 C. cubed ham (I used deli sliced ham and it worked really great.)
1 box. Penne Pasta, prepared accoring to directions (Use whole wheat and get more fiber!)
1  12 oz. package frozen peas
2 C. Breadcrumbs mixed with 3 tbsp. melted butter (for topping)
2 C. Swiss Cheese (one for the sauce)
Swiss White Sauce recipe (below)

Preheat oven to 375 deg.
Spray bottom and sides of a 13 X 9 baking pan and pour in drained noodles. Add cubed chicken, ham, and frozen peas. Pour white sauce over the top and mix throughout. Spread 1 C. shredded swiss cheese over top. (*note: if you like a runnier sauce in your pasta, pour 1/2 C. milk over the mixture at this point and gently mix in. It will make your casserole a bit 'saucier'.) Sprinkle breadcrumb mixture over the top and bake, uncovered for 30 minutes.

Swiss White Sauce

1/2 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1C. shredded Swiss Cheese
1 cup grated Parmesan cheese (green bottle from store is fine.)
1/2 teaspoon salt
1-2 tsp. dijon mustard (or yellow mustard for a lighter taste)

 Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually stir in milk over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Swiss and Parmesan cheeses, salt, and dijon mustard, stiring until cheese is melted and sauce is smooth. Salt to taste.  Pour over pasta and chicken mixture.

Kicked Up BBQ Sloppy Joes

Sloppy Joes are a fun meal- they are quick, easy, and kids love them. I've taken a recipe my mom always made when we were kids and kicked it up a notch or two, making them a bit more grown up. My son still loves them, though! Try some tonight!

Kicked Up BBQ Sloppy Joes by Erin Taylor

1 lb ground beef
1/4 C. ketchup
1 Tbsp yellow mustard
1/4 C. BBQ sauce
1 Tbsp Brown gravy mix
1-2 Tbsp. Smoked Chipotle Tobasco sauce (my son eats this in Mac and Cheese and loves it!)
1 small can Chicken Gumbo soup, Campbells
1/4 C. water (if needed)


Brown beef in pan, drain any fat. Open can of soup and drain liquid on top; pour into pan with meat. Add ketchup, mustard, BBQ sauce, brown gravy mix and tobasco sauce. Mix thoroughly and cook on medium until thickened. Add water if too dry.  Serve on toasted buns.