Chicken Spaghetti

Gooseberry Patch

www.gooseberrypatch.com

2 lb cooked cubed chicken breast (I used less amount of meat and used turkey breast instead)
1 big can mushrooms, drained
1 can (14 1/2 oz) Mexican-style or diced tomatoes
1 small onion, chopped
1 small green pepper, chopped
1 jar pimientos, drained and chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 can (10 3/4 oz) cream of mushroom soup, undiluted
10 oz spaghetti, cooked in chicken broth (I used salted water)
1/3 lb Cheddar cheese, cubed (I used shredded)
1/4 cup sliced ripe olives

Shredded or grated Parmesan cheese

Mix all the ingredients but the Parmesan cheese. Spray a big slow-cooker with non-stick cooking spray and pour the mixture there. Cook covered on High for 1 hour.

Serve with Parmesan cheese on top.

Note: I did not add the olives because my daughter is not a big fan!

Makes 6 servings

Caldo de Bolas de Verde

One of the most popular Ecuadorian dishes. YUMMY.

The recipe is long so if you would like the recipe, go to Layla Pujol's website.

www.laylita.com

http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/

Seven-Layer Bars

Recipe from Julia Baker

www.neighborjulia.com

1 1/2 cups Graham cracker crumbs (about 1 sleeve plus 5 or 6 more crackers)
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts (pecans or walnuts work great)
1 1/2 cups shredded coconut
1 (14 oz) sweetened condensed milk

Crush Graham crackers into crumbs. Combine crumbs with melted butter until coated. Press crumb mixture evenly into the bottom of a 13 x 9-inch baking pan.
Cover crust with chocolate and butterscotch chips, nuts and coconut. Drizzle the entire can of sweetened condensed milk evenly on top of the ingredients.

Bake at 350 F for 25 to 30 minutes or until the edges turn golden brown. Allow to col, and set for about 30 minutes before cutting and eating.

Parmesan Chicken

6-8 chicken boneless, skinless breast fillets
3 tablespoons butter
1 tablespoon olive oil
Salt and pepper

1/2 cup grated Parmesan cheese

White Sauce:

3 tablespoons all-purpose flour
2 cups fat-free milk
1 cup Italian Cheese blend

Topping:

1/4 cup grated Parmesan cheese
1/4 cup Italian-Style breadcrumbs

Season the chicken fillets with a little salt and pepper. In a big skillet, melt the oil and butter at medium heat. Brown the chicken breasts on both sides. Do not cook the chicken through. Remove to a plate.

Add the flour to the pan drippings and stir quickly using a whisk. Heat up the milk and add to the skillet little by little mixing to avoid lumps. Cook the white sauce until it thickens. Remove from the heat and add 1 cup of Italian Cheese Blend.

Sprinkle 1 cup grated Parmesan cheese in the bottom of a 13 x 9-inch baking pan. Place the chicken breasts on top. Pour the cheese sauce on top of the chicken spreading evenly. Sprinkle with the topping ingredients.

Bake in a preheated 350 F for 30 minutes or depending on the thickness of the chicken fillets. Use the broil for a few seconds to lightly brown the top.

Serve over a bed of sauted spinach. (Olive oil, chopped fresh garlic, cooked until lightly browned.. Add 1 1/2 bags fresh spinach leaves, salt and freshly ground black pepper and remove from the heat. Toss to combine well).

Makes 6-8 servings

Ham and Bean Soup

Taste of Home Magazine, Recipe Card Collection, Comforting Classics to Warm You Up.

www.tasteofhome.com

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups fully cooked cubed ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Yield: 7 servings

Greek-Style Chicken

Better Homes and Gardens, Annual Recipes 1997

4 medium chicken breast halves (about 1 1/2 lb. total)
8 cloves garlic, minced
2 tablespoons olive oil

1 8-oz can tomato sauce
1/2 cup water
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground cloves
6 oz. frozen small whole onions (about 1 1/2 cups)
1 cup orzo (rosamarina)

Grated Parmesan cheese

Skin chicken, if desired. Rinse chicken; pat dry. In a large pot cook chicken and garlic in hot oil 15 minutes or till chicken is lightly browned, turning often to brown evenly. Drain off fat. (I try not to burn the garlic or it will taste bitter. I did not add it at the beginning to prevent burning).

Meanwhile, stir together tomato sauce, water, vinegar, salt, pepper and cloves. Stir in onions. Pour sauce over chicken. Bring to boiling; reduce heat. Simmer, covered, 35-40 minutes or till chicken is tender and no longer pink. Cook orzo according to package directions; drain.

Use slotted spoon to transfer chicken to a serving platter, keep warm. Simmer sauce uncovered, 5-10 minutes more till thickened. Serve sauce over chicken. Sprinkle with Parmesan cheese.

Serves 4

Note: I usually simmer the chicken with the sauce less time depending on the thickness of the chicken breasts.

BBQ Pork Spare Ribs

1 slab (4-5 lb) pork spare ribs
1/2 bottle your favorite BBQ sauce (we like Famous Dave's Sweet and Zesty)

Dry Rub:

4 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper

Mix and store in an airtight container.


Remove the film that it is attached to the back of the ribs. Season with the rub massaging well on both sides.
Place the slab in a big plastic bag and marinate in the fridge overnight.

Cover a sheet cake pan with aluminum foil and place the slab there. Cover with more aluminum foil and wrap well. Bake in a preheated 325 F oven for 3 hours.

Place the slab on the grill and cook there basting with BBQ sauce just to caramelized turning a few times and basting each side well.

Once they are ready, place them in the cutting board and cut into sections.


Makes 4 servings

Cachilada (or Enchilada Casserole)

I came up with this recipe one night that I was not sure what to make for dinner.This casserole is very easy to make and very tasty. It does not look really pretty once you have dished up, most casseroles don't look pretty anyway but the it is worth to give it a try.

2 1/2 cups cubed cooked chicken
6 green onions, chopped
2 tablespoons chopped fresh cilantro or 1 1/2 teaspoons dried cilantro
1 can cream of chicken
1 can cream of mushroom with roasted garlic (or plain cream of mushroom)
1 cup sour cream
1 1/2-2 cups chunky salsa (mild or medium)
3 cups shredded Cheddar cheese
12 -14 small corn tortillas cut in halves and then quarters


Mix the cream of chicken, cream of mushroom, sour cream, cilantro and green onions.

Grease a 13 x 9-inch baking pan. Pour some creamy mixture to slightly cover the bottom of the pan. Spread.

Place one layer of  corn tortillas (4 per layer), 1/2 the amount of chicken, drizzle 1/2 the amount of salsa and 1 cup of cheese, repeat layers: tortillas, 1/2 soup mixture, remaining chicken, remaining salsa, 1 cup cheese, remaining 4 tortillas, remaining soup mixture and remaining cup of cheese.

Bake at 350 F and bake for 30-35 minutes until hot and bubbly ans slightly brown.

Remove from the oven and let set for 5-10 minutes before serving.


Yield: 6-8 servings