I Couldn't Make This Stuff Up!

Creamy Chicken Pasta Bake

This is a recipe my Grandma and Grandpa's neighbor Clara Jean Kyllo made for us when Grandma was sick and then when Grandma passed away. It became one of our favorite dishes, and she shared the recipe with us.

Creamy Chicken Pasta Bake

• 1 can Cream of Chicken or Cream of Mushroom Soup
• 1/2 cup Sour Cream
• 3/4 cup Milk
• 1/2 cup Mayonaise
• 7 oz Chicken (Her original recipe calls for canned Tuna, which they would can themselves and it was so good, but I don't like canned tuna so I use Chicken I precook)
• 1 cup grated cheese
• 2 Tbsp Parsley
• 1/2 tsp Salt and Pepper
• 1 Tbsp Lemon Juice
• 3 cups Cooked Country Pasta

Combine all ingredients. Pour into a 1 1/2 quart baking dish. Note: I usually make a 13x9 which if you double all the ingredients in the recipe EXCEPT the pasta will fit in the 13x9. The pasta you only want to use about 4-5 cups of cooked pasta for the 13x9 pan size. Top with Cracker crumbs or bread crumbs. Cook at 350 degrees for 45 minutes. Top with more cheese and cook another 15 minutes. Enjoy!

Baked Potato Beer Soup

My Aunt asked for my baked potato soup recipe today and I think this is pretty close to my original recipe.

Baked Loaded Potato Soup  

SERVES 6

• 4 large baking potatoes
• 2/3 cup butter
• 2/3 cup flour
• 3 cups milk
• 1 can chicken stock
• 1 can beer 
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 12 slices cooked and crumbled bacon
• 1 1/4 cups shredded cheddar cheese
• 8 ounces  sour cream
• additional cooked bacon (optional)

1. Wash potatoes and prick several times with a fork.
2. Throw them in the microwave for 10 minutes or until done.
3. Let cool.
4. Cut potatoes.
5. Melt butter in a heavy sauce pan over low heat.
6. Add flour, stirring until smooth.
7. Cook 1 minutes, stirring constantly.
8. Gradually add milk, chicken stock, and beer.
9. Cook over medium heat, stirring constantly until mixture is bubbly and thicker. Add potatoes, cheese, bacon, salt and pepper, and simmer another 10 minutes.  
10. Stir in the sour cream right before serving.
11. If soup is to thick, add a little milk at a time until desired thickness is achieved.
12. Garnish with additional sour cream and crumbled bacon.

"Almost like Thanksgiving" turkey soup with Stuffing Dumplings

These are my favorite magazines right now. I would highly recommend them. I pick them up at Costco, I know big shocker there. They are worth every penny I always use the recipes that are in them and I've never had one fail on me.

Tonight I made this soup with the dumplings and it was a hit. Definately will be making it again. It looks complicated but I just got everything chopped up ahead of time and it went together really quickly.

"Almost like Thanksgiving" Turkey Soup"

• 2 Tbsp butter
• 1 1/2 cups onions chopped
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 2 cups button mushrooms quartered, (or the pkg of sliced mushrooms I had)
• 1 Tbsp minced garlic
• 1/4 cup all purpose flour
• 1 tsp thyme
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1/4 cup sherry
• 4 cups chicken broth
• 2 cups cooked turkey, cubed
• 1/2 cup heavy cream
• Salt to taste

Sweat onions, carrot, and celery in butter over medium heat until soft, 5 minutes. Increase heat to medium high. Add mushrooms and garlic, and saute 3 minutes, stirring often. Sprinkle flour, thyme, nutmeg, and pepper over vegetables; cook for 1 minute stirring constantly.

Deglaze with sherry, simmer until nearly evaporated, then stir in broth, turkey, and cream. Bring to boil, reduce heat and simmer 5 minutes; season with salt.

Stuffing Dumplings

• 3/4 cup milk
• 2 eggs, beaten
• 4 cups bread, diced, staled
• 2 strips thick sliced bacon diced
• 1 cup onion
• 1/2 cup celery
• 1/4 cup chicken broth
• 2 Tbsp fresh sage
• 2 Tbsp fresh parsley
• Salt and Pepper to taste

Preheat oven to 425 degrees. Spray your baking sheet

Combine milk and eggs in a large bowl. Add bread and soak until nearly all the liquid is absorbed, stirring occasionally; set aside

Saute bacon in a skillet over medium heat until crisp, 5 minutes;drain on a paper towel lined plate. Saute onion and celery in drippings until soft, 3 minutes, then fold into bread miture with reserved bacon and remaining ingredients. Form dumplings on prepared baking sheet. Bake until dumplings brown 20 minutes, then serve in soup.

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Chicken Pot Pie

This is a recipe Tim makes and it getting colder it's the perfect time of year for it.

Chicken Pot Pie

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1/3 cup butter or margarine
• 1/3 cup onion
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked turkey or chicken
• 2 cups frozen mixed vegetables thawed

Heat oven to 425 degrees. Make pie crusts as directed on the box for two crust pie using 9 inch glass pie pan. In a 2 quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust; seal edge and flute. Cut slits in several placesin top crust. Bake 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Chicken Marsala

I made this for Tim's birthday dinner and Leah took the photo of it for me.

Chicken Marsala

 

• 1 lb boneless skinless chicken breast, cut into 8 pieces
• ground pepper
• flour, for coating
• oregano, just a pinch to mix in with the flour
• 8 tablespoons butter
• 1 tablespoon olive oil
• 1 cup mushroom, thinly sliced
• 1 garlic clove, minced
• 1 shallot, minced
• 2 tablespoons parmesan cheese, grated
• 12 tablespoons marsala wine, dry not sweet ( I used sweet and it was fine)
• 4 tablespoons chicken stock
• 6 tablespoons heavy cream 

1. Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
2. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
3. Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
4. Add 2 tablespoons butter and garlic to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
5. Pour Marsala wine into skillet along with chicken broth, cream, and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
6. I served the breasts along with fried rosemary potatoes like Olive Garden serves their chicken marsala, but you could also serve this with angel hair pasta. 

Cheese and Corn Chowder

I bought this soup magazine published by Cuisine at Home from Costco a while back. I love Cuisine at Home Magazine and this was one of their special publications and while I am not a big lover of soup or chowders I was hoping there were some recipes in it that would change my mind. This one tonight absolutely did. It takes a lot for me to love a soup and this was a good one. Even the kids ate it and when I say kids I don't mean two outta three, I mean all the kids, which is a rare occasion. Natalie ate two bowls! We had ours with Tim's yummy cornbread. So here it is without further ado, with as always my additions to it.

Cheese and Corn Chowder

Makes 12 cups

Saute; Sweat:

• 5 strips thick sliced bacon, diced
• (I added a chicken breast that I sauteed up) optional
• 2 Tbsp butter
• 2 Tbsp Olive oil
• 2 cups onion, diced
• 1 cup celery, diced
• 1/4 cup flour
• 2 tsp minced fresh thyme (I used dried, it's still good)
• 1 tsp kosher salt
• 1/4 tsp cayenne
• 1/4 tsp turmeric

Add; Garnish with

• 6 cups chicken broth
• 1 lb russet potatoes (I used red and yukon), peeled, diced
• 8 ears fresh corn, shucked, trimmed (4-5 cups kernels, I used frozen corn, thanks Mom!)
• 1 cup heavy cream
• 1 cup white Chedder cheese (I used Havarti and Gouda)
• 2 oz. cream cheese
• Minced fresh chives ( I didn't have any so no biggie)

Saute bacon in a large pot over medium heat until crisp, 5 minutes; drain on a paper towel-lined plate and set aside. Pour off drippings, wipe out pot with a paper towel. I left a little grease in there at this point and sauteed up my chicken breast and then pulled it off and cut it up and set it aside also. Wipe out the pot again and return it to burner. Melt butter with oil, add onion and celery, and sweat until soft, 7-8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook 2 minutes.

Add broth, potatoes, and corn kernels. Bring to a boil, reduce to medium heat and simmer until potatoes are tender, 10-12 minutes. Stir in cream, both cheeses, bacon and chicken; simmer until cheese melts, about 5 minutes. Garnish with chives.

Chicken Scallopine

Or there's this that looks absoulutely delicious!

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) Recipe #129345

This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!

by KITTENCAL

35 min | 25 min prep

SERVES 4

• 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
• 2 tablespoons Dijon mustard
• 2 eggs
• 1 cup dry breadcrumbs
• 1/4 teaspoon poultry seasoning (or to taste)
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon seasoning salt
• 1-2 tablespoon olive oil (for frying)

LEMON GLAZE

• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt (can use more to taste)
• 4-5 thin lemon slices
• fresh parsley, chopped (to taste)

1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
4. Heat the olive oil in a skillet over medium heat.
5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
6. For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
7. Add in lemon slices and parsley; mix to combine for about 1 minute.
8. Spoon the glaze/sauce over chicken.

Coconut Shrimp

I've been cruising recipezaar dreaming of all the things I'm going to make when I get all my pots pans and groceries out of storage. This is one of my favorite things to order when we go to red lobster and this is supposedly a copycat recipe and I definately will try to make these. And if you're not into frying I also found a baked version that had good ratings also, and that recipe follows.

Parrot Bay Coconut Shrimp - Red Lobster Copycat Recipe #109488

the best part is the pina colada dipping sauce. And it's true, that sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, even on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens up the batter as well as adding a great coconut flavor

by Dropbear

1 hour | 45 min prep

SERVES 3 -4

Pina Colada Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup pina colada nonalcoholic drink mix
• 1/4 cup crushed pineapple (canned)
• 2 tablespoons granulated sugar

Shrimp

• 6-8 cups canola oil (as required by fryer)
• 12 large shrimp, peeled and deveined (about 1/2 pound)
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons captain morgan Parrot Bay coconut rum
• 1 cup panko Japanese-style bread crumbs
• 1/2 cup flaked coconut

On the side

• salsa

1. Prepare pina colada dipping sauce first by combining all the ingredients.
2. Cover this and let it chill out in the fridge while you make the shrimp.
3. Heat oil to 350 degrees.
4. Measure 3/4 cup of flour into a medium bowl.
5. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
6. Stir milk and rum into flour mixture.
7. Let this batter stand for five minutes.
8. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
9. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
10. Leave the tail intact.
11. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.
12. Arrange the shrimp on a plate until all of them are battered.
13. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.
14. Remove shrimp to a rack or paper towels to drain.
15. Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Baked Coconut Shrimp Recipe #48303

So easy and delicious--and no extra fat.

by chia

27 min | 15 min prep

SERVES 4 -6

• 2 egg whites
• 1 1/2 cups panko or breadcrumbs
• 1/2 teaspoon cumin
• 3/4 cup flaked coconut
• 1 garlic clove, minced
• pepper
• 24 large shrimp, peeled, deveined, butterflied

1. Preheat oven to 500°F.
2. Spray a baking sheet with olive oil spray.
3. Beat egg whites in bowl.
4. In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
5. Dip shrimp in egg whites, then shake in plastic bag to coat.
6. Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

Seafood Boil

We had planned to make a seafood boil on Friday night of our beach trip. We got the idea from going to a restaurant in Seattle a few years back called the Crab Pot. It was fun because you picked what you wanted in your boil and they brought it and dumped it on the table.

Barb went on to recipe zaar and found the following recipe we adjusted it to our taste adding a bit more seasoning than it called for and a lime. It was delicious and I have to say much better than the restaurant version was. Definately a do again recipe. We didn't add andouille sausage, live crabs, lobsters or clams. Instead we added ocean scallops and we didn't add as much onion. I recommend having some french bread to go with it because it 's fantastic to dip in the broth. We dumped the boil in a big metal bowl in the middle of the table.

Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat

1 hour | 30 min prep

SERVES 20 -24

• 8 quarts water
• 1 (12 ounce) can beer
• 1 teaspoon hot pepper sauce (to taste)
• 1 head elephant garlic, smashed
• 4 lemons, halved
• 1 lime halved
• 4 fresh bay leaves or dried bay leaves
• 4 onions, quartered
• 6 ounces Old Bay Seasoning
• 1/4 cup salt
• 2 lbs kielbasa, sliced
• 1 lb andouille sausage
• 9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
• 12 live crabs
• 2 dungeness crabs
• 5 lbs large shrimp
• 6 lobsters
• 2 dozen littleneck clams

1. In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
2. When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
3. Strain into a large pot or bowl set aside and cover.
4. If needed add more beer or water into the cooking liquid.
5. Add lobster into pot and cook for 5 minutes.
6. Add clams for 1 minute add shrimp for 3-4 minutes, toss.
7. Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
8. Open a lobster-- To open a boiled or steamed lobster.
9. Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
10. Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
11. Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
12. Draw back flesh on upper end and pull off intestinal cord.
13. Break edge of large claws and remove meat.
14. Enjoy!
15. For the Crab--.
16. Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
17. Pry off the crabs "apron," the small flap on the underside, and discard it.
18. Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
19. Remove the gills (NOT EDIBLE) from each side and discard.
20. The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
21. The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
22. Snap crab body in half.
23. The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
24. To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
25. Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
26. Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

Mexican Chopped Chicken Salad

This is from the back of the Ranch two pack at Costco. When we were there the other day Mom saw this recipe but didn't have her glasses on but I had bought Ranch Dressing the last time I was Costco so I will share the recipe here because it sounds yummy.

Mexican Chopped Chicken Salad

• 6 cups Shredded Lettuce
• 3 cups Tortilla Chips, crushed
• 2 cups Cubed cooked Chicken
• 1 1/2 cups Canned Kidney Beans, rinsed and drained
• 1/2 cup Hidden Valley Ranch Dressing
• 1/2 cup Shredded Cheese
• Tomatoes and Olives for garnish

Combine all ingredients and toss in large bowl. Garnish with Tomatoes and Olives. I would add some corn if you had it also! Enjoy!