Corn in Husk - convection oven

Corn on the Cob in husk

Convection Oven


Cut off both ends of corn; remove 1 or 2 layers of husks; wrap in paper towel.

Sharp Convection Oven:
1) Place corn on carousel tray
2) Press Sensor Cook
3) Press 4 for Fresh Vegetables-Hard
4) Press Start/Touch On

When corn is cooked, remove from oven, brush butter mixture on corn, and salt lightly to taste.

1/4 c butter, melted
1/4 c grated Parmesan Cheese
½ t Italian seasoning
4 ears corn on the cob

Or:
Remove husks/silks; place in shallow m/w safe dish. Add 1/4 c water. Cover and m/w on high for 10-13 minutes, turning once. Let stand for 5 minutes; drain.

Or:
Remove husks/silks; place in zip lock bag leaving a minimum of 1" opening.

Gourmet Chicken Spaghetti

Gourmet Chicken Spaghetti

3 pounds chicken
8 oz thin spaghetti
4 Tbsp butter
4 Tbsp flour
1 c cream
1 c chicken broth
1 c mayonnaise
1 c sour cream
1 c Parmesan cheese
1/8 c lemon juice
1/3 c white wine
½ tsp garlic powder
½ tsp cayenne
1 tsp dry mustard
1 tsp salt
8 oz fresh mushrooms
4 Tbsp butter

Boil and bone chicken, reserving chicken stock. Break spaghetti into thirds and boil in chicken stock. Set aside.

Make basic white sauce: melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings.

Sautè mushrooms in butter.

Place mushrooms, chicken and spaghetti in flat 3 qt. casserole. Add sauce, and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350o for 30-40 minutes. May be made ahead of time and frozen.

Serves 8-10

Easy Brunswick Stew

Easy Brunswick Stew

1 can Castleberry Brunswick Stew
1 can Castleberry BBQ pork
1 can Castleberry BBQ beef
1 can cream style corn, or whole corn (drained)
1 can lima beans or peas, drained
1 T Worcestershire sauce
Juice of one lemon
1/4 cup hot BBQ sauce
1 can stewed tomatoes, drained and chopped

Cook until hot, about 20 minutes, on stove top, or as long as needed in crock pot. Enjoy!

Tortellini Soup

Tortellini Soup

1 lb Italian Sausage (with the casings taken off)
1 cup chopped onion
2 garlic cloves, sliced
1 tsp oregano
½ tsp basil
1 Tbsp dried parsley
½ cup water
½ cup red wine
5 cups of beef broth
2 cups chopped, peeled tomato
1 cup thinly sliced carrots
1 ½ cup sliced zucchini
1 med green pepper, chopped
8 oz tortellini

In a large kettle, brown meat, onion, garlic. Drain. Combine rest of ingredients. Simmer until vegetables are tender. Top with grated Parmesan cheese when serving.

Serve along with hot bread, and a wonderful dessert. This is a large volume recipe (from the Olive Garden).

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.

Chicken Parisienne

Chicken Parisienne

6 medium chicken breasts
salt & pepper
paprika
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.