Category: Entree

Parmesan Chicken Casserole

On By sarafillmerIn 30 minute meal, Entree, Gluten-Free

DSC_00701-1024x683I made this chicken this past weekend because it looked like a quick and easy meal to eat on a day when I really didn’t want to cook dinner.  Start to finish it took 30 minutes and was so delicious. I halved the recipe for my family of four but I’ll post the full recipe below in case you are feeding a crowd. Pair with starch of your choice. Recipe and photo courtesy of thecookinchicks.com.

 

  • 6 boneless, skinless chicken breasts, diced
  • 1 cup mayonnaise OR plain Greek yogurt
  • 1 cup fresh shredded Parmesan cheese
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Preheat the oven to 375.  Place your diced chicken into a greased 9×13 baking dish. In a small bowl, combine the mayo/yogurt, 3/4 cup Parmesan cheese, salt, pepper, and garlic powder. Spread mixture on top of chicken, then sprinkle with remaining Parmesan cheese.  Bake for 30-35 minutes, then serve over pasta or rice. Pan will be a little soupy so use a slotted spoon the serve the chicken.

 

Oven Fried Chicken

On By sarafillmerIn 30 minute meal, Entree

oven-friend-chicken-017sI tried this recipe as a time saving option to frying chicken and I was very happy with the results. I used bone-in, skin-on chicken thighs but you could use chicken breast as well. I would just make sure it has the skin on it otherwise it’s not truly fried chicken is it? Recipe and photo courtesy of raegunramblings.com

  • 6 pieces chicken
  • 1/2 cup Bisquick
  • 1/2 cup flour
  • 1/2 to 1 teaspoon salt, for coating
  • 1/2 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • garlic salt, to taste
  • pepper, to taste

Preheat oven to 400. Once to temperature, place a large, oven safe dish with a tablespoon of butter in the oven.  You want to make sure your chicken will fit in a single layer. In a large bag combine Bisquick, flour, salt, onion powder, and Italian Seasoning. Shake to mix and set aside. Sprinkle chicken with garlic salt and pepper to taste on both sides. Toss chicken in flour mixture to coat fully. Swirl the melted butter in the dish to evenly distribute and then place coated chicken skin side down in hot dish. Bake for 15 minutes. Flip over so skin is up and then cook until finished, about 10 more minutes. If skin isn’t getting crisp, finish under a broiler.

French Dip Sandwiches

On By sarafillmerIn Entree

Slow-Cooker-French-Dip-Sandwiches-2-650x975I found this recipe on Pinterest while looking for roast recipes.  The meat was so good it could easily be served as a stand-alone.  Serve with a really good hoagie roll for the complete experience. Recipe and photo courtesy of carlsbadcravings.com.

  • 3 lb chuck roast
  • 1 tablespoon olive oil
  • 1/3 cup soy sauce
  • 1 cup Coke, (NOT diet)
  • 2 10.5 cans beef consomme
  • 1/4 cup dry minced onions
  • 1 tablespoon beef bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 6 French rolls or hoagie buns
  • 12 slices provolone cheese

Heat olive oil over medium high heat in a large nonstick skillet.  Using two forks or tongs to hold roast, sear on all sides until lightly browned.  Add to slow cooker and top with all remaining seasonings and liquids. Cook on LOW for 4 hours, then remove roast to a cutting board.  Thinly slice roast across the grain.  Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.  hen ready to serve, remove roast and strain fat from broth for dipping.  Split rolls and line the bottoms of a baking tray. Top each half with beef followed by 2 slices of cheese. Bake at 35o until cheese is melted. Serve with reserved au jus.

 

Pizza Pull-Apart Muffins

On By sarafillmerIn Entree

Pizza-Pull-Apart-Muffins-750x364We have a pizza night every Friday and a couple of weeks ago I broke the mold and made these muffins.  They were really easy to assemble and were fabulous.  My son ate them for three straight days leftover. You could also experiment with adding different pizza toppings. Recipe and photo courtesy of tiphero.com

  • 1/3 cup olive oil
  • 26 oz frozen dinner rolls, thawed
  • 2 1/2 cups shredded mozzarella
  • 1/2 cup Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 6 oz sliced pepperoni, cut into quarters
  • marinara sauce for dipping

Preheat the oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray. Cut the rolls into quarters. Mix all the ingredients in a large bowl so that the oil is spread evenly on each piece of dough and the toppings are evenly distributed. Bake for 20-25 minutes until golden brown.

Butter Chicken

On By sarafillmerIn 30 minute meal, Entree

butter chickenThis recipe reminds of the 80’s. I’m not sure why, maybe it’s the Ritz crackers, but whatever the reason it is simple, delicious, and incredibly easy to make. My husband loves it, my boys love it and so do I.  Recipe and photo courtesy of cookiesandcups.com.

  • 1 1/4 lb chicken breast
  • 2 eggs, whisked
  • 1 sleeve Ritz crackers
  • 1/2 cup butter
  • garlic powder
  • salt
  • pepper

Start by putting the Ritz crackers in a bag and smashing into crumbs.  (This would be a great way for your kids to help with dinner.)  Pour the crumbs into a bowl and set aside. Whisk your two eggs in another bowl and set aside also.  I like to slice my chicken breasts lengthwise to make them thinner, or you can flatten them with a tenderizer. Dip the chicken into the eggs, then into the cracker crumbs and place in a greased 9×13 pan. Continue until all the chicken has been coated, then sprinkle the spices over the breaded chicken.  If you want you can add the spices to the crumbs before coating the chicken, but I like to sprinkle it on so I can control how much is on each piece. Then, slice up your butter and put all over the chicken.  Bake at 375 for 25-30 minutes, or until the juices run clear.

Caramelized Ham & Swiss Sliders

On By sarafillmerIn Entree

Caramelized-Ham---Swiss-Buns_exps141947_CS153382C11_06_2bC_RMSI got this recipe from the Taste of Home daily email.  Although my family typically isn’t much of a sandwich family, I figured anything with sweet rolls had to taste good.  Well after seeing my husband eat four and my picky ten year old eat one as well I knew this was a winner. The ability to prep the day before was an added bonus.

  • 1 package Hawaiian rolls, 12 ct.
  • 12 slices deli ham
  • 4 slices Swiss cheese, quartered
  • horseradish mustard
  • 1/2 cup butter, cubed
  • 1 teaspoon onion powder
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons Worcestershire
  • 1/4 teaspoon garlic powder

Slice and spread the horseradish mustard on the bottom of the rolls.  Layer the ham and cheese and replace the tops.  Put the sandwiches in a greased, 9″ square pan.  Melt the butter for 30 seconds in a microwave safe container.  Add the remaining ingredients to the butter and microwave again for another 30 seconds. Pour the butter mixture over the rolls, and then cover with foil.  Refrigerate a minimum of three hours, or overnight.  When ready to bake, heat oven to 350.  Bake the rolls covered for 25 minutes, then uncover and cook an additional 5-10 minutes.

Cowboy Casserole

On By sarafillmerIn 30 minute meal, Entree

My son came home from school the other day with a Betty Crocker Bisquick cookbook he had checked out of the library.  This recipe is one of the ones we picked out together to try and I’m so glad we did. It was simple to prepare and incredibly hearty. If you don’t have Bisquick on hand you can use the prepared Pillsbury biscuits.

  • 1 lb ground beef
  • 1 16 oz can baked beans
  • 1/2 cup barbeque sauce
  • 2 cups Original Bisquick mix
  • 2/3 cup milk
  • 1 tablespoon butter, softened
  • 1/2 cup shredded cheddar cheese

Preheat oven to 425.  Brown ground beef in a oven-proof skillet (I use my cast-iron one). Drain off the excess fat, then add in the beans and barbeque sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Meanwhile, mix the biscuit ingredients until a soft dough forms.  Drop by large spoonfuls on top of the meat mixture.  Bake for 15-20, or until brown.  Take out the skillet and sprinkle on the cheddar cheese, returning to the oven to melt the cheese. Serves 6.

*If you don’t have an oven-proof skillet you can transfer the meat mixture to a ungreased casserole dish and finish the dish in that.

Island Pork Tenderloin

On By sarafillmerIn Entree, Gluten-Free

The thing I loved most about this recipe was it only took about an hour, so you don’t have to prep it in the morning before leaving for work.  A lot of times with pork tenderloins they need to be cooked low and slow, but this recipe is just as flavorful, with a lot less time. Recipe and picture courtesy of littlebcooks.blogspot.com.

  • 2 lb. pork tenderloin
  • 2 tablespoons olive oil
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

For Glaze:

  • 3/4 dark (or light ) brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet. Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140* degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

*Despite the USDA saying 140 degrees is the proper temp, it left the roast a little too pink for my tastes.  Next time I will get it to 150 at least.

Beef and Bean Crispitos

On By sarafillmerIn 30 minute meal, Entree

My oldest son came home from school one day asking me to find a crispito recipe like the one he loves at school.  This is what I came up with.  It’s not exactly like what he has at school, but we love them just the same, and they have the added benefit of being a 30 minute meal. Photo and recipe inspiration courtesy of letsdishrecipes.com.

  • 1 can refried beans
  • 1 lb ground beef
  • 1/3 cup water
  • 3 Tbs taco seasoning
  • shredded cheese
  • 8″ flour tortillas
  • vegetable oil for frying
  • salsa or sour cream for dipping

Brown your ground beef, then add 1/3 cup of water and the taco seasoning, (you can substitute a packet of taco seasoning for the homemade stuff if that’s what you have).  While the beef is browning, heat up the refried beans in a microwave safe bowl til hot, and shred your cheddar cheese.  When all the components are ready, heat up a thin layer of oil over medium-low to medium heat.  Spread a line of refried beans in the center of the tortilla, then ground beef, then cheese.  Roll them tightly, leaving the ends open.  Fry in batches, seam side down first for 30-60 seconds or until golden brown.  Serve with salsa or sour cream.

Stuffed French Bread

On By sarafillmerIn 30 minute meal, Entree

I’ve been very into 30 minute meals lately because as my kids have gotten older things have gotten more hectic. This meal was easy and filling and delicious I knew I had to add it to my rotation.  I left out the celery and only half a can of soup. Recipe and photo courtesy of http://life-in-the-lofthouse.com.

  • 1 loaf french bread
  • 1 lb. lean ground beef
  • 2 tablespoons finely chopped onion
  • 1/2 cup chopped celery (optional)
  • 1 teaspoon minced garlic
  • 1 can cream of mushroom soup
  • 2 tablespoons milk
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 tablespoon chopped parsley (optional)

Preheat oven to 350.  Slice the french bread in half, lengthwise, so you have two equal pieces.  Scoop out the bread in the center of each piece.  Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet.  Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat.  Drain any grease.  Add the celery and garlic to skillet.  Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce.  Season with salt and pepper.  Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine.  Pour mixture into the center of one half of the french bread.  Spread out evenly.  Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10-15 minutes, or until cheese is melted.  Remove from oven and let stand 5 minutes before slicing and serving.