Hamburger Steak with Onions and Gravy

 

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min

Original Recipe Yield 4 servings

Ingredients

• 1 pound ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon cooking sherry
• 1/2 teaspoon seasoned salt

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, retrn patties to the gravy, cover, and simmer for another 15 minutes.

Recipe taken from:

http://allrecipes.com/recipe/hamburger-steak-with-onions-and-gravy/

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe taken from:

http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx

Chicken Cordon Bleu

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Recipe taken from:

http://allrecipes.com/recipe/chicken-cordon-bleu-ii/detail.aspx

Cheese Stuffed Meatball Skewers

Ingredients

• 2lb lean (at least 85%) ground beef
• 1egg, beaten
• 1/4 cup Progresso® Italian style bread crumbs
• 2 tablespoona Worcestershire sauce
• 3 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3oz Cheddar cheese, cut into 24 (1/2-inch) cubes
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 tablespoon milk
• 3 tablespoons sesame seed
• 24 (4-inch) skewers
• Lettuce, if desired
• Plum (Roma) tomato slices, if desired
• 24 pickle slices, if desired
• Ketchup and mustard, if desired

Directions

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In large bowl, mix beef, egg, bread crumbs, Worcestershire sauce, garlic, salt and pepper. Shape mixture into 24 (1 1/2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center.
3. Reduce oven temperature to 375°F. Unroll both cans of dough onto 2 ungreased cookie sheets to form two12x8-inch rectangles; if using crescent roll dough, firmly press perforations to seal. Brush with milk and sprinkle sesame seed evenly over dough.
4. Bake at 375°F 10 to 12 minutes or until golden brown. Cool completely, about 20 minutes. Cut each crescent sheet into 24 (2x2-inch) squares.
5. To serve, place 1 crescent square on skewer; add lettuce, tomato, meatball, pickle slice, ketchup and mustard. Top with another crescent square.

Recipe taken from:

http://www.pillsbury.com/recipes/juicy-meatball-skewers/6ef61040-7891-4bf2-bbca-b80c7bd6077e

Mediterranean Stuffed Chicken Breasts

Ingredients:

• 1 large red bell pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons finely chopped pitted kalamata olives
• 1 tablespoon minced fresh basil
• 8 (6-ounce) skinless, boneless chicken breasts

Directions:

• Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. 
• Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. 
• Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. 
• Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Recipe taken from: http://www.myrecipes.com/recipe/mediterranean-stuffed-chicken-breasts-10000001988550/

Bacon Cheddar Chicken Fingers

Ingredients

• 2/3 cup Original Bisquick® mix
• 1/2 cup finely shredded Cheddar cheese
• 1/4 cup cooked real bacon bits or pieces (from 3-oz bag)
• 1/2 teaspoon salt or garlic salt
• 1/2 teaspoon paprika
• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
• 1 egg, slightly beaten
• 3 tablespoons butter or margarine, melted

Sriracha Dipping Sauce

• 1 tablespoon Sriracha sauce or buffalo wing sauce
• 1/2 cup mayonnaise

Bacon Ranch Dipping Sauce

• 1/2 cup ranch dressing
• 2 tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Directions

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
4. Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Recipe taken from: http://www.bettycrocker.com/recipes/bacon-cheddar-chicken-fingers/2f685ade-629e-47aa-a9d7-7b8eb543ed72

Roasted Tomato Soup

Ingredients:

• 4 pounds plum tomatoes, halved
• 2 medium yellow onions, diced
• 3 garlic cloves, smashed and peeled
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth, plus more for thinning
• 2 tablespoons fresh chopped tarragon

Directions:

1. Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
2. Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
3. Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

Indian-Spiced Chicken With Spinach

Makes 4 servings

Ingredients:

• 1 pound boneless and skinless chicken breasts
• 1 package (10 ounces) frozen spinach, defrosted
• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• 2 medium cloves garlic, peeled and minced
• 1 tablespoon peeled and finely chopped fresh gingerroot
• 1 red jalapeño pepper, stemmed, seeded and finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 cinnamon stick
• 1 teaspoon salt
• 1 can (15 ounces) peeled and diced tomatoes in purée
• About 1 cup water
• ½ teaspoon cornstarch
• ¾ cup fat-free half-and-half
• 1 can (14 ounces) vegetable broth plus water to equal 3 cups
• 1 ½ cups long-grain white rice
• ¼ teaspoon salt

Directions

1. Cut the chicken into strips about 1 inch wide; set aside. Squeeze the excess liquid out of the thawed spinach; set aside.
2. Heat the oil in a large skillet over medium-low heat. Add the onion and sauté 4 minutes. Add the garlic, ginger and jalapeño. Cover the pan and cook until the onions are soft, about 5 minutes longer; be careful not to let the mixture burn.
3. Stir in the cumin, coriander, turmeric, paprika, cinnamon stick and salt; stir 1 minute.
4. Pour the tomatoes and 1 cup water into the pan. Bring to a boil, reduce the heat and simmer 5 minutes.
5. Put the cornstarch into a measuring cup. Whisk in the half-and-half. Remove the tomato sauce from the heat.
6. Stir some of the hot sauce into the half-and-half. Pour back into the pan, add the spinach and bring to a simmer. 
7. Stir the chicken into the pan; cover and cook at a gentle simmer over medium-low heat until the chicken is cooked through. (Add a little additional water if the mixture is too thick.) Remove the cinnamon stick.
8. Rice cooking: In a 3 ½-quart saucepan, combine the broth, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. Remove from the heat and set aside, covered, 5 minutes.
9. Spoon the chicken and sauce over the rice and serve.

Recipe taken from: "Food & Wine Magazine's Quick from Scratch Chicken Cookbook."

Chicken with Plum Chutney

INGREDIENTS

- 4 (6 to 8 ounces each) boneless skinless chicken breast halves

- Coarse salt and ground pepper

- 2 tablespoons olive oil

- 1/2 medium red onion, chopped

- 1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped

- 4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces

- 1/3 cup packed light-brown sugar

- 2 tablespoons cider vinegar

- 3/4 teaspoon curry powder

- 1/4 teaspoon ground ginger

DIRECTIONS

1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.

2. Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.

3. Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Recipe taken from:

http://www.marthastewart.com/1015748/chicken-plum-chutney?xsc=eml_edfsc_2013_09_10