Mom's Noodles and Butterballs

Noodles:

        6 egg yolks. 

        1  whole egg. 

        2 cups flour. 

        Salt. 

Place the flour and salt on the working surface. Mix eggs and pour into center of flour.  Mix together and knead dough until stiff and elastic. Wrap in plastic and allow to set for one hour. Roll out with rolling pin. Run through noodle machine to thin dough and cut noodles. Roll cut noodles into "nests" and allow them to dry.  Noodles can be stored in a zippered bag.

Butterballs:
        8 cups toasted breadcrumbs
        4 sticks salted butter (clarified and slightly browned)
        3 tsp allspice
        3 tsp salt
        13 x-lg whole eggs
        3 cups heavy cream (yes that much!)
Temper butter (cooled), Cream and eggs so it doesn't curdle (will look slightly curdled). Mix in dried, toasted bread crumbs. Form into balls about the size of a quarter, start with one and boil to see if it sticks together. Add milk to thin, flour if it is too wet or eggs if they need a binding agent.

Freeze overnight, then store in a zippered bag.  

To serve: Bring chicken broth to a boil and boil butterballs for about 5 minutes, or until they float.  Add noodles and cook for just a few minutes.  

Noodles and butter balls can be served as soup, or drained and placed into a casserole to be served as a side dish.

Slow Cooker Chicken Pot Pie

Ingredients:

1lb boneless chicken breast, cut into 1 inch cubes
3/4  cup chopped onion
1/2  cup diced celery
3/4  cup diced carrots
3/4 cup frozen peas

3/4 cup frozen corn

3/4 cup frozen green beans

4 cups diced russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2  cup chicken broth
1 1/2 cup heavy cream
1/3 cup all purpose flour

1 bag of frozen Grands Biscuits

Directions:

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces.  Mince garlic.

To the bowl of a 5-6 quart slow cooker add chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. 

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes. 

Bake biscuits according to package directions.  

Serve pot pie in a bowl.  Top with a biscuit.

Southwest Chicken & Rice Salad Recipe

Ingredients

• 2 medium ears sweet corn
• 1/4 cup olive oil, divided
• 2 cups cubed cooked chicken breast
• 1 medium sweet red pepper, julienned
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons minced fresh cilantro
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked long grain rice
• 2 medium ripe California Avocados, peeled and cubed

Directions

• Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs.
• In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn.
• In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours.
• Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad. Yield: 10 servings.

Dinner Wednesday

Grilled Chicken Thighs 

2 lb. boneless chicken thighs

2 Tbsp. olive oil

Salt and cracked pepper

Brush chicken with oil, sprinkle with salt and pepper.  Grill until done.

Leftover Quinoa Potato Croquettes

Roasted Brussels Sprouts

2 lb. Brussels sprouts, washed, halved, and trimmed

4 Tbsp. olive oil

1 tsp.. sesame seeds

3/4 Tbsp. red pepper flakes

Salt and pepper 

Spread Brussels sprouts on baking sheet.  Drizzle with oil, sprinkle with sesame seeds, red pepper flakes, salt and pepper.  Roast in hot oven 15 minutes until sprouts are tender.

Menu:  Dinner tonight - June 18

Rotisserie chicken (thank you for the gift, KS)

Potato Salad
3 lb. baby red potatoes, cooked until tender and quartered
5 boiled eggs, peeled
1/4 cup red onion, diced small
1/4 cup fresh snap peas, chopped into 3/4 inch pieces
2 ribs celery, diced small
1/2 cup radishes, sliced thinly
3/4 cup mayonnaise
Salt and pepper to taste.
Stir together and refrigerate.

Garlic Toast
6 slices Texas Toast
1/4 cup better, softened
1 garlic clove, minced
1 Tbsp parsley, chopped fine

Mix butter, garlic and parsley together.  Spread lightly on Texas Toast slices.  Broil in oven until toasty.

Spinach and Tortellini Salad

Ingredients

1 (9 ounce) package cheese-filled tortellini

6 cups fresh baby spinach

1/3 cup grated Parmesan cheese

2 cups grape tomatoes, halved

1 snall can sliced black olives

Roasted Red Pepper Italian-style salad dressing

2 grilled chicken breasts, cooked and sliced

   

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives.

Add enough salad dressing to coat. (Don't drown it!) 

Add chicken slices to salad.

Toss and season with salt and pepper

Chicken Parmesan

Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Favorite Marinara Sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.


Giada de Laurentiis

Chicken Alfredo with Pasta

1 (8 ounce) package cream cheese, cubed

6 tablespoons butter

1/2 cup milk

3/4 teaspoon garlic powder

salt and pepper to taste
1/2 teaspoon red pepper flakes

2 cups cooked chicken
2 cups fresh broccoli, steamed in microwave for 1 minute

2 small zucchini, julienned

1 sweet red bell pepper, julienned

6 ounces fettuccine, cooked and drained
1/2 cup shredded parmesan cheese

In a skillet over low heat, melt cream cheese and butter; stir until smooth. Add milk, garlic powder, salt red pepper and and pepper. Cook and stir for 3 minutes or until thickened. Add chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve over fettuccine and sprinkle with shredded parmesan cheese.

Chicken Enchiladas

Ingredients:
3 cups shredded Cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
2 (10.75 ounce) cans condensed cream of chicken soup, divided
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion (sauté in a little butter)
1/4 teaspoon pepper
½ tbsp. cumin
1/8 teaspoon salt
10 (8 inch) flour tortillas, warmed
1 (15 oz) can Stoke’s Green Chili Sauce

Directions
1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, one can soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Mix the remaining can of cream of chicken soup with the green chili sauce and spread the mixture over the top of the tortillas.

2. Bake uncovered at 350 degrees F for 30 minutes or until hot and bubbly. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Chicken Noodle - Hold the Soup

Ingredients

• 1 rotisserie chicken
• 2 tablespoons Extra Virgin Olive Oil
• 1 medium onion, thinly sliced
• 2 to 3 carrots, cut into matchsticks
• 4 to 5 ribs celery from the heart, cut into matchsticks
• 2 small zucchini, cut into matchsticks
• Salt and ground black pepper
• 1 pound extra-wide egg noodles
• 1 tablespoon butter
• 1/2 cup (about a handful) flat-leaf parsley, chopped
• 1/2 10-ounce box frozen peas, defrosted

Directions

Bring a large pot of salted water over high heat for the egg noodles. Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Rachael Ray

Spicy Chicken and Rice

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (Original Rotel)
• 1 (4 ounce) can diced green chilies
• 1 15 ounce can canned corn, drained
• 2 (10.75 ounce) can condensed cream of chicken soup
• 1 cup water
• 1 cup shredded cheddar cheese, divided
• 2 cups uncooked instant white rice
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. In a medium bowl combine the tomatoes/chiles, soup, water, rice, 1/2 cup of cheese, salt and pepper. Mix well. If necessary, add a little more water.
3. Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.
4. Sprinkle the remaining cheese on top of dish and bake 5 minutes longer or until cheese is melted

by Marilyn

Easy Chicken Rice Casserole

Ingredients

• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 3 cups milk
• 2 cups uncooked white rice
• 3 (10.75 ounce) cans condensed cream of chicken soup
• 1 teaspoon seasoning salt
• 1 teaspoon minced onion
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 350 degrees F
2. In a medium bowl combine the milk, rice, soup and seasonings. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
4. Sprinke with Paprika just before serving.

Green Chili and Cheese Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups shredded pepperjack cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 tablespoon dry fajita seasoning

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
2. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
3. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

(from Allrecipes.com)