Sunday, October 31, 2010

Chicken with Rosemary, Apples & Onions

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
½ teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
½ cup cream of celery soup
2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.

Chicken and Stuffing

4 - 6 boneless, skinless chicken breasts
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
3 cups Pepperidge Farm herb stuffing mix (8 oz pkg)
½ cup melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crock pot.
Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.

Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Contributor's notes: You can also mix the chicken broth with the soup and you get almost the same results. If you pour the broth over the chicken, it keeps the chicken moist and tender.

Another note: You can also bake this in the oven (of course placing everything in a 9"x13" pan). I will have to get the exact time to bake at 350.

Wednesday, October 27, 2010

Chicken Parisienne

Chicken Parisienne

6 medium chicken breasts
salt & pepper
1/2 c dry white wine
1-10 1/2 oz can mushroom soup
1-4 oz can sliced mushrooms, drained
1 c sour cream, mixed with 1/4 c flour

Sprinkle breasts with S&P and paprika. Place in crock pot.

Mix wine, soup & mushrooms till well combined. Mix with sour cream now, if cooking on low. Pour over chicken in crock pot. Sprinkle with paprika. Cover and cook on low 6-8 hours; on high for 2 1/2 - 3 1/2 hrs., adding sour cream during last 30 minutes. Serve sauce over chicken with rice or noodles.

Sunday, October 24, 2010

Crab Quiche

½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream [I use about a cup of sour cream and thin it with some milk.]
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded [or just use 1 c. Swiss
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.

Quiche Lorraine

Quiche Lorraine
4 slices bacon, crumbled
4 eggs
1 cup half and half [I use sour cream thinned with a bit of milk.]
¼ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, shredded [Swiss]
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings.

Haley's Pork Roast Marinade

(for 2-3 lbs.)
2 garlic cloves, cut into slivers
1/4 c. melted margarine or butter
½ tsp. dried orgeano
1/4 tsp. salt
1/4 tsp. pepper
½ c. red wine

Slow Cooker Chicken

4 to 6 chicken breasts
8 oz. cream cheese
2 cans cream of mushroom soup
1 envelope Italian salad dressing mix
½ c. water
8 oz. sliced mushrooms (optional)

Combine all ingredients in a slow cooker. Cook on High for 3-4 hours, stirring occasionally. Serve over rice or noodles.
Yield: 6 to 8 servings.