Family favorites from Grandma’s kitchen
Cheesy Mushroom Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 4 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup scallions, sliced
Heat oven to 375 degrees. Prepare baking dish with nonstick cooking spray.
Cut each chicken breast in half. Place flour in resealable bag. Place chicken in resealable bag with flour; toss to coat.
In large skillet, melt butter. Add chicken to skillet; brown all sides. Transfer chicken from skillet to 11-by-7-inch baking dish.
In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken.
Bake 15 minutes. Sprinkle with cheeses and scallions. Bake 5 minutes or until cheese is melted.
recipe courtesy culinary.net
Meatball Tortellini Soup
- 4 cups beef broth
- 14-ounce can diced tomatoes
- 16 ounces frozen meatballs
- 19 ounces tortellini
- 6 ounces frozen spinach
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 cup Parmesan cheese, plus additional for serving
- Salt, to taste
- Pepper, to taste
- 1/4 cup heavy cream
- Bread, for serving
In Dutch oven, on medium heat, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.
Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.
Serve with bread and additional Parmesan cheese.
recipe courtesy Cookin’ Savvy
Shepherd’s Pie
- 1 pound ground beef
- 6 medium potatoes, peeled
- 2 teaspoons thyme, divided
- Salt, to taste
- Pepper, to taste
- 1 tablespoon onion powder
- 6-ounce can tomato paste
- 1/2 cup beef broth
- 1 tablespoon garlic powder
- 1/4 cup heavy cream
- 12-ounce bag frozen mixed vegetables
Heat oven to 350 degrees.
In Dutch oven, brown ground beef and drain fat.
Boil potatoes until fork tender and mash them. Add 1 teaspoon thyme, salt and pepper, to taste, and set aside.
Place ground beef back in Dutch oven and mix in onion powder, tomato paste, beef broth, garlic powder, heavy cream and remaining thyme. Season with salt and pepper, to taste. Mix in frozen vegetables.
Cover mixture with potatoes and bake 25 to 30 minutes.
recipe courtesy Cookin’ Savvy
Glazed Pork Loin
- 4-pound pork loin
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Glaze:
- 1 cup apple cider vinegar glaze
- 6 tablespoons whole-grain mustard
- 4 teaspoons balsamic vinegar
- 1 teaspoon rosemary, minced
- 1 teaspoon sage, minced
- 1 teaspoon thyme, minced
- 2 teaspoons garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 4 to 6 apples, sliced
Heat oven to 350 degrees and line sheet pan with parchment paper. Set aside.
Remove pork from packaging and pat dry with paper towel. Season all sides with salt and pepper, to taste.
To make glaze: In bowl, whisk apple cider vinegar glaze, mustard, balsamic vinegar, rosemary, sage, thyme and garlic. Add salt and pepper, to taste. In steady stream, slowly add olive oil to emulsify while whisking.
In large skillet, heat oil over medium-high heat. Sear pork loin 2 to 3 minutes on each side.
Move pork to lined baking sheet and brush on about half the glaze. Roast 30 minutes.
Remove pork from oven and spread sliced apples around pork loin. Brush remaining glaze over pork and apples. Bake 20 to 30 minutes or until internal temperature reaches 150 degrees.
Let pork loin rest at least 10 minutes before slicing.
recipe courtesy Coleman Natural Foods
Loaded Chicken Bake
- Two 15-ounce cans German potato salad
- 4 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup sharp cheddar cheese, shredded
- 1/4 cup cooked bacon, crumbled
- French fried onions (optional)
Heat oven to 375 degrees.
Lightly coat 9-by-13-inch baking dish with nonstick cooking spray. Spread German potato salad evenly in
dish. Top evenly with chicken.
In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken. Sprinkle with cheese, bacon and onions, if desired.
Bake 15 minutes or until casserole is bubbly. Let
stand 10 minutes. Top with additional onions, if desired.
recipe courtesy Hungry in LA