Category: Main Dish

Categories
Ham Main Dish Pasta Peas

Ham Linguine

2 cups ham , shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped

Cook pasta according to pkg. directions.
While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute.
While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.

6 Servings

Categories
Ham Main Dish

Glazed Ham

6 pounds ham , fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves

Score ham by making diagonal cuts in a dimond pattern. Stud with cloves in middle of each diamond. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake in a 325 degree oven until thermometer registers 125 degrees. For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hrs.
For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard. Heat until thickened and bubbly. Cook and stir 2 minutes more.
Brush ham with some of the glaze. Bake 20-30 minutes more or til thermometer registers 135 degrees. Let stand 15 minutes more before carving. Serve with remaining glaze.

16 Servings

Categories
Casseroles Chicken Italian Main Dish Make Ahead Pasta Poultry Spinach Vegetables

Chicken Lasagna Florentine

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings

Categories
Chicken Breasts Gnocchi Italian Main Dish

Chicken Gnocchi Veronese Olive Garden Recipe

¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon

Veronese Sauce

1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream

Gnocchi

2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt

OR

1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi

1. WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2. PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3. COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4. DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5. BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce

1. COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2. COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3. HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4. ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5. DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
6. SERVE gnocchi topped with extra Parmesan cheese.

Categories
Casseroles Chicken Chicken Breasts Ethnic - Regional Main Dish Mexican Tomatoes Tortillas

Chicken Enchilada Casserole

From Cooking Light

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)

Categories
Chicken Main Dish

Chicken Enchilada Casserole

1 10 3/4 ounce can cream of chicken soup
1 12 ounce salsa, green chilie, mild
3/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 cups cooked chicken, shredded (or pork, beef or turkey)
1 1/2 cups cheese, mexican style blend, shredded
1 1/4 cups corn
1 4 oz. can green chili, chopped
12 corn tortillas
2 cups romaine lettuce, shredded
1 cup tomatoes, diced
1 avocado, Hass, diced
1/2 cup red onions, diced

Heat oven to 350 degrees. Coat 13 x9 in baking dish with nonstick spray.

Sauce: Whisk soup and 1/2 can water in a bowl until smooth. Stir in salsa, 1/4 cup cilantro and cumin.

In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.

Layer tortillas on bottom of baking dish. Top with chicken mixture, cheese and sauce. Repeat layers, ending with cheese on top. Cover dish with foil, bake 30 minutes. Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.

Serve with lettuce, tomato, avacado and onion on side.

Categories
Chicken Ethnic - Regional Italian Main Dish Pasta

Chicken Castellina – Olive Garden Recipe

Sauce

1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken

1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine
Fresh parsley, chopped (for garnish)

Procedures:

Sauce:

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.

3. REMOVE from heat and let stand uncovered.

Chicken:

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.

2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.

5. GARNISH with chopped parsley and serve.

Categories
Casseroles Chicken Main Dish Make Ahead Poultry Rice

Chicken Casserole D’Iberville

This recipe, from Charlotte Skelton’s book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below. This makes a huge amount – great recipe for freezing.

2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2 (8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1 (8-ounce) carton sour cream
1 (10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder

Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
Skin, bone, and coarsely chop or shred chicken.
Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)

To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.

To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.

Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.

Yield: Makes 12 to 16 servings

Categories
Casseroles Chicken Main Dish Make Ahead Rice

Chicken & Rice Casserole

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Categories
Chicken Main Dish Pizza

BBQ Chicken Pizza


You could use a prepared pizza crust such as Boboli, or make a homemade crust.


pizza crust

1/2 cup barbecue sauce, Sonny’s Sweet Sauce or Bullseye Mesquite work well

1 cup cooked chicken, finely shredded

2 slices cooked bacon, crumbled

1 onion, thinly sliced and sauteed

1/4 cup red bell peppers, chopped and sauteed, (optional)

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, smoked


Top pizza crust with the barbecue sauce, and remaiming ingredients in order listed. Bake in 400 degree oven until cheese is bubbly, about 10 minutes.