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Thursday, November 23, 2017

CINNABON CINNAMON ROLLS COPYCAT







Serves: 12-18

Ingredients
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4½ cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
½ cup white sugar
1 pkg yeast (1/4 ounce, not instant yeast)
Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
Icing:
3 oz/85g cream cheese, softened
¼ cup (4 tablespoons) butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about ¼ inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract, and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the role and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

Notes
Source: Allrecipes and my friend Amanda

http://www.the-girl-who-ate-everything.com/2008/12/christmas-morning-breakfast.html

Cinnabon Copycat – Our Christmas Morning Breakfast







Serves: 12-18

Ingredients
1 cup warm milk
2 eggs, room temperature
1/8 cup butter, melted
4½ cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
½ cup white sugar
1 pkg yeast (1/4 ounce, not instant yeast)
Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
Icing:
3 oz/85g cream cheese, softened
¼ cup (4 tablespoons) butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about ¼ inch thick. Spread dough with 1/8 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract, and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the role and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

Notes
Source: Allrecipes and my friend Amanda

 http://www.the-girl-who-ate-everything.com/2008/12/christmas-morning-breakfast,html 

Christmas Green Beans


2 tablespoons olive oil
2 cloves garlic, minced
2 pounds green beans, trimmed
1-pint grape tomatoes
½ teaspoon salt
¼ teaspoon pepper

Heat the olive oil in a large skillet over medium-high heat.Add the garlic and sauté for 30 seconds. Add the greens beans and tomatoes, sprinkle with the salt and pepper. Sauté, stirring often, for 4 to 5 minutes.Serve.

Source: so Tasty, So Yummy

(From Tasty Weekend Recipes (Dawn))

Christmas Sugar Cookies

Servings 4


Prep Time: 30 mins - refrigerated time
Cook Time: 10 mins

This is one of my most treasured recipes. It's a healthier (I know - it still has sugar!) Christmas sugar cookie with half the saturated fat than most. It's a soft dough and needs to be chilled before rolling. These are the perfect cookie to leave out for Santa!

Ingredients:

1/3 cup butter at room temperature (I use unsalted)
1/3 cup vegetable or olive oil
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

Directions:
Yield: about 4 dozen

With an electric mixer on medium speed, combine the butter, oil, and sugar until smooth.

Beat the egg, milk, and vanilla.

On low speed add flour, baking powder, and salt.

Wrap dough in foil and chill for 1 hour to overnight or freeze for 20 minutes.

Preheat oven to 375° F.

Divide dough in half. Roll each half 1/4-inch thick and cut out shapes. (re-roll scraps)

Lift cookies onto baking sheet, add sprinkles and bake for 9-12 minutes.

Source: jennycancook.com

CIDER-APPLES and SEARED PORK-CHOPS

MAKES 6 SERVINGS.
6 pork chops
2 tbs oil
2 onions, sliced
2 apples, cored, sliced
1 clove garlic, minced
4" sprig rosemary
1/2 cup each chicken broth and apple cider
1 1/2 tsp apple cider vinegar

Season pork chops. In a skillet, brown chops in oil. Transfer chops to plate. Add onions, apples, and garlic to drippings in pan, cook 5 min. Add remaining ingredients, cook 3 min. Season. Return pork chops to skillet, baste with sauce, cook 6 min. Let sit 5 min. before SERVING and ENJOYING...

Wednesday, November 22, 2017

CHRISTMAS CRACK







yield: 8 TO 12 SERVINGS 
cook time: 30 MIN 
total time: 30 MIN

Christmas Crack is all your Christmas candy wishes - on crack! You won't find an easier candy to make, anywhere. It's salty, sweet, and ADDICTIVE!


INGREDIENTS:
35 – 40 saltine crackers (or graham crackers)
1 cup butter (2 sticks)
1 cup packed brown sugar
1 ½ cups semi-sweet chocolate chips
1 ½ cups toppings as desired such as pecans, walnuts, crushed OREO cookies, pretzels, toffee bits, M&Ms, or drizzles of other melted chocolate

DIRECTIONS:
Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil.
Meanwhile, using a candy thermometer, melt butter and brown sugar in a small saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.
Sprinkle nuts or other toppings and press into the chocolate using a greased spatula. Cut into squares while warm. Cool completely and store in the refrigerator.
Because of reader feedback, I've been able to improve this recipe by suggesting the use of a candy thermometer (thanks, Valerie!). I hadn't used one previously, but there are enough variables here that things can go wrong.

http://www.culinaryhill.com/saltine-cracker-candy/

CIDER-BRAISED CHICKEN THIGHS WITH SMASHED POTATOES







Canadian Living Magazine: December 2016

Bone-in skin-on chicken thighs are a bargain at the grocery store, plus they're so much juicier than boneless thighs or breasts. Look for smaller thighs to ensure they cook quickly; if they're on the larger side, they may need a few extra minutes.

Prep time 15 minutes
Total time 30 minutes
Portion size 4 servings

INGREDIENTS
Chicken:
4 bone-in skin-on chicken thighs (about 450 g total)
1/2 teaspoon each salt and pepper
4 teaspoons olive oil
2 Gala apples, cored and cut into 1/2-inch thick wedges
1 small onion, chopped
2 cloves garlic, finely chopped
2 sprigs fresh thyme
1/2 cup dry hard cider
3/4 cups sodium-reduced chicken broth
2 teaspoons Dijon mustard
2 teaspoons all-purpose flour
Smashed Potatoes:
800 g red-skinned potatoes, scrubbed and cut into 1-inch chunks
1/2 cup milk
2 tablespoons butter
1 tablespoon fresh thyme leaves
Pinch each salt and pepper

METHOD
Chicken: Sprinkle chicken with 1/4 tsp each of the salt and pepper. In a Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to a plate. Set aside.
In the same pan, heat half of the remaining oil over medium-high heat; cook apples, turning once, until golden, about 2 minutes. Transfer to a separate plate. Set aside.
In the same pan, heat remaining oil over medium-high heat; cook onion, garlic, and thyme, stirring, until softened, about 2 minutes. Pour in cider; cook, scraping up browned bits until slightly reduced, about 1 minute. 
Stir in broth, mustard and remaining salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced about 18 minutes.
Transfer chicken to clean plate. Discard thyme. Whisk flour with 1 tbsp water; add to sauce and cook, stirring, until slightly thickened, about 2 minutes. Stir in apples.
Smashed Potatoes: Meanwhile, in a large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain and return to pan. Cook over medium heat, stirring, for 1 minute. Add milk, butter, thyme, salt, and pepper; coarsely mash together. Serve with apple mixture and chicken.

NUTRITIONAL FACTS
Per serving: about
Fibre6 gSodium1047 mgSugars14 gProtein22 gCalories566Total fat30 gPotassium1215 mgCholesterol98 mgSaturated fat10 gTotal carbohydrate51 g

http://www.canadianliving.com/food/quick-and-easy/recipe/cider-braised-chicken-thighs-with-smashed-potatoes

CHORIZO-CHEESE STUFFED CHICKEN

MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 boneless skin-on chicken breasts, butterflied
8 slices chorizo
4 slices pepper Jack cheese
2 tbs olive oil
3/4 cup sour cream
1/4 cup chives, chopped
1 tbs lime juice

Fill chicken with chorizo and cheese, tie with twine. In a skillet, cook chicken in oil, until golden. Turn, roast at 400° until cooked 20 min. Whisk remaining ingredients for the sauce. SERVE and ENJOY...

Christmas Crunch

Good Housekeeping December 1995

1 3/4 cups sugar
1/3 cup light corn syrup
1/4 cup water
1 cup butter or margarine (2 sticks)
8 ounces slivered blanched almonds, lightly toasted and finely chopped

Glaze:
2 1-ounce squares unsweetened chocolate, coarsely chopped
2 1-ounce squares semisweet chocolate, coarsely chopped
1 teaspoon shortening

In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and water to boiling, stirring occasionally. Stir in margarine or butter. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes.

Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixtures into lightly greased 15 1/2" by 10 1/2" jelly-roll pan; spread evenly. Cool in pan on rack.

Prepare chocolate glaze: In heavy small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat: cool slightly.

Remove candy in one piece from pan to cutting board. Spread chocolate over candy: sprinkle with reserved almonds, pressing them gently into chocolate. Set candy aside to allow glaze to set, about 1 hour. Break candy into pieces. Store in layers, separated by waxed paper, in tightly covered container to use up within 2 weeks. Makes about 1 3/4 pounds candy.

Christmas Eve Meat Pie

Servings 8


Prep Time: 40 mins
Cook Time: 55 mins

When this pie is baking, my daughter says that the house smells like Christmas. This recipe evolved over the years and is served as part of our family's Christmas Eve celebration. It's a soul-satisfying dinner on a cold winter day.

Dovetailing Tip: Use the remaining 2 cups of chopped onions from Meal 2, when preparing the Christmas Eve Meat Pie.

Ingredients:

3 tablespoons butter
2 large onion, chopped (about 2 cups)
1 large baking potato, shredded
2 garlic cloves, minced
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1 (8-ounce/225ml) can tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon each ground cloves, ground mace and ground nutmeg
1/4 teaspoon pepper
1 large handful fresh spinach, rinsed and chopped
1/2 cabbage, shredded
1 package (14.1 ounces/395g) refrigerated pie crust, or homemade 2 crust recipe

Directions:

Yield: 8 servings

1. Preheat oven to 400°. In a Dutch oven, heat butter over medium heat. Add onions and potatoes; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add beef and pork; cook 8-10 minutes or until no longer pink, breaking up meat into crumbles. Drain. 

2. Stir tomato sauce and seasonings into meat mixture. Stir in spinach, cabbage, and potatoes. Remove from heat. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. 

3. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Bake 10 minutes. 

4. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent over-browning. Yield: 8 servings.

Revised from Source: tasteofhome.com

Tuesday, November 21, 2017

CHOCOLATE SOUFFLÉS WITH AMARETTO CRÈME ANGLAISE






SPONSORED BY  Lavazza Holiday

This recipe is featured on Holiday desserts that pair perfectly with coffee

If you're looking to amaze dinner guests with an impressive dessert, soufflés are just the trick. Since height is the sign of a successful soufflé, always serve them straight out of the oven, before their tops have a chance to settle. Serve a shot glass of crème anglaise to each guest so they can pour it in after opening the soufflé with a spoon.

Portion size 6 servings
Credits : Canadian Living Magazine: February 2016

INGREDIENTS
Amaretto Crème Anglaise:
2 egg yolks
3 tablespoons granulated sugar
pinch salt
3/4 cups whipping cream (35%)
1/4 cup milk
2 tablespoons amaretto liqueur
1/2 teaspoon vanilla
Chocolate Soufflés:
1/4 cup unsalted butter softened
1/3 cup granulated sugar
170 g dark chocolate (about 6 oz), chopped
pinch salt
1 teaspoon vanilla
5 teaspoons cocoa powder sifted
4 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
2 teaspoons icing sugar

METHOD
Amaretto Crème Anglaise: In a bowl, whisk together egg yolks, sugar, and salt. In a heavy-bottomed saucepan, heat cream with milk just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, about 3 minutes. (Do not boil.)

Immediately strain through fine-mesh sieve into clean bowl; stir in amaretto and vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Chocolate Soufflés: While crème anglaise is chilling, grease six 6-oz (175 mL)
ramekins with 1 tbsp of the butter; sprinkle with 2 tbsp of the granulated sugar. Invert and tap ramekins to remove any excess sugar; discard. Set ramekins aside.

In large heatproof bowl set over saucepan of hot (not boiling) water, heat together remaining butter, the chocolate, salt and 1 tbsp water, stirring, until melted. Stir in vanilla. Remove from heat; whisk in cocoa powder until smooth.

In separate bowl, beat egg yolks with remaining granulated sugar until thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 2 minutes. Fold into chocolate mixture.

In separate bowl, beat egg whites until foamy. Beat in cream of tartar until stiff glossy peaks form; stir one-quarter into chocolate mixture. Fold in remaining egg white mixture until no streaks remain. Scrape into prepared ramekins, smoothing tops. Run tip of thumb around inside edge of ramekins to wipe clean.

Bake on rimmed baking sheet in 375°F (190°C) oven until tops are dry yet centres are still jiggly, about 12 minutes. Dust tops with icing sugar. Serve immediately with crème anglaise.

Tip from The Test Kitchen: Substitute the amaretto with another liqueur, such as hazelnut, chocolate or coffee, to customize the flavour of the crème anglaise.

NUTRITIONAL FACTS
per serving: about
Fibre3 gSodium70 mgSugars27 gProtein8 gCalories472.0Total fat35 gPotassium314 mgCholesterol253 mgSaturated fat19 gTotal carbohydrate33 g

http://www.canadianliving.com/food/recipe/chocolate-souffles-with-amaretto-creme-anglaise

CHOCOLATE WHISKY PAVÉ WITH SPONGE TOFFEE








 SPONSORED BY  Lavazza Holiday

This recipe is featured on: Holiday desserts that pair perfectly with coffee

A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whiskey often has notes of vanilla, caramel, and chocolate, making it a lovely complement to desserts featuring those same flavors.

Portion size 12 servings
Credits: Canadian Living Magazine: February 2016

INGREDIENTS
Chocolate Whisky Pavé:
1/2 cup butter
625 g dark chocolate (about 22 oz), chopped
1/3 cup rye, bourbon or Scotch whiskey
1 1/2 cup whipping cream (35%)
Sponge Toffee:
1 1/4 cup granulated sugar
1/3 cup white corn syrup
1 teaspoon vanilla
2 teaspoons baking soda

METHOD
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.

In a heatproof bowl set over a saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whiskey. Let cool for 15 minutes.

Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using a hot knife, slice pavé crosswise.

Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup, and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down the side of pan with pastry brush dipped in cold water until a candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped into cold water forms hard brittle threads, about 12 minutes.

Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)

Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape the bottom of the saucepan). Let cool in pan, undisturbed, for about 2 hours. Using a serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.

Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.

NUTRITIONAL FACTS
per serving: about
Fibre4 gSodium292 mgSugars42 gProtein4 gCalories584.0Total fat38 gPotassium323 mgCholesterol62 mgSaturated fat23 gTotal carbohydrate56 g%RDI
Iron24.0

http://www.canadianliving.com/food/recipe/chocolate-whisky-pave-with-sponge-toffee

Choco-tato Truffles







1 cup (8 ounces/225g) semisweet chocolate chips
2 ounces/60g unsweetened chocolate, chopped
2 tablespoons butter
1 egg yolk, beaten
1 cup confectioners’ sugar
1/2 cup ground pecans
1/3 cup mashed potatoes (with added milk)
2 tablespoons Irish cream liqueur, Kahlúa, or strong coffee
Baking cocoa or additional ground pecans

IN A DOUBLE BOILER or metal bowl over simmering water, heat the chocolate chips, unsweetened chocolate, and butter until melted, whisking frequently. In a separate bowl, whisk a small amount of the mixture into egg yolk. Add this to the main mixture and continue to heat, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Remove from the heat, stir in the sugar, pecans, mashed potatoes, and liqueur or coffee. Refrigerate for 1 hour or until easy to handle. Shape into 1-inch balls. Roll them in cocoa or pecans. Refrigerate for 2 hours or until firm. Store in the refrigerator. Makes 3 dozen.

http://www.tasteofhome.com/recipes/choco-tato-truffles

CHOCOLATE MALLOW SWIRL PIE

1 extra serving size pkg. graham cracker crumb crust (9 oz.) 
two 8 oz./225 pkgs. cream cheese softened 
2 tsp. vanilla extract 
1 cup (1/2 pint) cold whipping cream 
3 T. water 
2 T. butter or margarine 
1/4 cup sugar 
1/4 cup Hershey's cocoa 
4 cups miniature marshmallows 
1/3 cup milk 

Stir together marshmallows, milk in medium saucepan. Cook over low heat, stirring constantly, until smooth. Refrigerate until mixture is slightly thickened. Stir together sugar, cocoa, water, butter in small saucepan; cook over low heat, stirring constantly, until mixture boils. Refrigerate until cool. Beat cream cheese, vanilla until fluffy in large bowl. Stir marshmallow mixture until well blended; beat into cream cheese mixture. Remove 1 1/2 cups mixture; set aside. Add cocoa mixture to remaining cheese mixture; beat well. Beat whipping cream until stiff in a small bowl, add 1 cup to the vanilla filling. Fold remaining whipped cream into chocolate filling. Alternately spoon fillings into crust, with metal spatula or knife, swirl for marbled effect. Refrigerate about 6 hours or until set. 


(From Exchanging Recipes (Susie))

Chocolate Snow Bear (A)

Sugar
Ingrediants:
1 oz/30ml amaretto
1 oz/30ml creme de cacao
5 oz/140ml french vanilla ice cream
1/4 oz/7ml chocolate syrup
2 dashes vanilla extract

Directions:
combine all ingredients in an electric blender and blend at a low speed for
a short lenght of time.
pour into a chilled champagne flute and serve.

Monday, November 20, 2017

Chipotle's Pork Carnitas Copycat







Serves: 12
Ingredients
2 tablespoons olive oil
1 5- or 6-pound pork shoulder
1 large onion, chopped
4 medium tomatoes, chopped
1 tablespoon finely minced garlic (about 4 cloves)
1 teaspoon ground cumin
2 teaspoons fresh oregano leaves
1/8 teaspoon ground cloves
2 bay leaves
2 chipotle chili peppers in adobo (see note)
3/4 cup water
1 teaspoon beef bouillon
1 teaspoon salt
1 teaspoon ground pepper
Restaurant-Style Sweet Pork Carnitas

If you want more like this recipe, try another restaurant-style carnitas recipe from our test kitchen!

Instructions
In a large deep skillet, heat oil and brown the pork on all sides until golden brown. Place pork into the slow cooker, cutting into two or three large pieces if necessary to fit in one layer on the bottom of the insert.
Combine all the remaining ingredients in a large bowl and pour over the pork. Cover and cook on low for 6 hours.
Remove pork from the cooker and shred or chop into bite-size pieces. Chill. Remove the bay leaves and pour juices into a large bowl, cover and chill for 2 hours or overnight.
Skim most of the solidified fat from the juices and pulse briefly in a blender or food processor - some small chunks should remain. Toss the pork with about 1 cup of the juices and reheat. Warm and serve the remaining sauce separately.
Carnitas may be made into burritos or tacos or used in many other ways.
To serve as burritos, and accompaniments of sliced avocado, chopped cilantro, finely sliced lettuce or cabbage, lime wedges and sour cream.

Notes
Chipotle chiles in Adobo are available in small cans in the ethnic section of most grocery stores or in Latino markets. When using, include some of the thick sauce and chop the chiles into 3 or 4 pieces. Store unused chiles and sauce in a ziptop bag in the freezer for later use. If unavailable, you may use crushed pepper flakes or ground chipotle to flavor the carnitas. 

http://www.allfreecopycatrecipes.com/Pork-Entrees/Chipotles-Pork-Carnitas-Copycat

Chocolate and Strawberry Swiss Roll







Serves 8-12

3 eggs
75 g caster sugar
65 g self-raising flour
10 g cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
1/2 Cup strawberry jam
1 Cup cream, whipped
1 Cup strawberries, sliced

Icing sugar and chocolate shavings to decorate

1. Preheat the oven to 200C (400F) and line a 23 x 30 cm baking tray (with edges!) with baking paper.

2. Beat the eggs and sugar together until pale and fluffy. Add the vanilla and very gently fold in the flour and cocoa powder. Do not over mix as you want to keep the mixture as aerated as possible.

3. Spread the mixture onto the baking tray and bake for 7 - 10 minutes. Transfer to a cooling rack to cool completely.

4. Once cooled, spread one side with jam, whipped cream, and sliced strawberries. Roll into a log, rolling from the short edge.

5. Dust with icing sugar and chocolate shavings prior to serving.

http://picnicnz.blogspot.ca/2016/02/chocolate-and-strawberry-swiss-roll.html

CHOCOLATE BREAD PUDDING WITH CREME ANGLAISE







Indulgent and luscious, this bread pudding is an ideal centerpiece for brunch or the ultimate sweet afternoon treat. The best part is that it uses up two perennial holiday leftovers: day-old bread and decadent chocolates.

Portion size 8 servings
Credits :
Canadian Living Magazine: January 2014


INGREDIENTS
6 cups cubed (3/4 inch/2 cm) day-old French or other crusty bread
2 cups milk
1/2 cup whipping cream 35%
1/3 cup granulated sugar
3 eggs
2 teaspoons vanilla
1 cup assorted chocolate Skor, Turtles or Toblerone
Crème Anglaise:
1 cup whipping cream 35%
1/2 cup milk
5 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla
pinch salt

METHOD
Crème Anglaise: In a heavy saucepan over medium heat, heat cream with milk just until bubbles form around edge. In a bowl, whisk together egg yolks, sugar, and salt; gradually whisk in cream mixture. Return to pan; cook, whisking constantly, over medium-low heat, until thick enough to coat back of a spoon, 3 to 5 minutes. (Do not boil.) Immediately strain through a fine-mesh sieve into a bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until chilled, about 1 hour. 

Make-ahead: Refrigerate for up to 24 hours.
Arrange bread in 8-inch (2 L) square baking dish. Whisk together milk, cream, sugar, eggs, and vanilla; pour over bread. Cover and refrigerate for 2 hours. 

Make-ahead: Refrigerate for up to 12 hours.

Sprinkle chocolates over bread mixture, lightly pressing to submerge. Bake in 350 F (180 C) oven until lightly golden and a knife inserted in center comes out clean, 50 to 55 minutes.

Let cool for 10 minutes; serve warm with crème anglaise.

NUTRITIONAL FACTS
per serving: about
Fibre1 gSodium311 mgSugars27 gProtein13 gCalories502.0Total fat30 gPotassium218 mgCholesterol254 mgSaturated fat12 gTotal carbohydrate47 g

http://www.canadianliving.com/food/recipe/chocolate-bread-pudding-with-creme-anglaise

CHINESE-AMERICAN SAUCY MEATBALLS

MAKES 6 SERVINGS.
2 tbsp each oil and oyster sauce
2 1/2 cups mushrooms, cut into pieces
1 tsp salt
1 1/2 cups chopped green onions
7 garlic cloves, minced
1/4 cup chicken stock
1 tbs each sesame oil, cornstarch, and water
4 tsp each sugar and minced peeled ginger
1 pound ground turkey
1/2 pound ground pork
3 tbs oil
28 oz/785ml can diced tomatoes, undrained
Heat 2 tbs oil in a skillet. Spread mushrooms in the pan, cook until browned. Remove from heat, stir in 1/8 tsp salt. Place mixture in a bowl, cool 5 min. Stir in 1/2 cup green onions and 3 garlic cloves. Combine stock, oyster sauce, sesame oil, sugar, and 1/2 tsp salt in a bowl. Combine turkey and pork in a bowl. Add stock mixture, mix until liquid is absorbed. Fold in mushroom mixture. Chill 4 hours. *Heat 3 tbsp oil in a pot. Add remaining garlic cloves, cook 15 seconds. Add ginger, cook 15 seconds. Add 3/4 cup green onions, cook 15 seconds. Add tomatoes, bring to a boil, stir in remaining salt, simmer 15 min. *Shape turkey mixture into 24 meatballs. Add meatballs to tomato sauce, simmer until meatballs are cooked through. Transfer meatballs to a platter. Whisk together cornstarch and water in a bowl. Add to tomato sauce, cook until sauce thickens. Pour tomato sauce over meatballs. Garnish with remaining green onions. SERVE and ENJOY...

CHOCOLATE BUTTERFINGER POKE CAKE

Serves: 12

INGREDIENTS
1 box (2 layer size) chocolate or devil’s food cake mix(plus all the ingredients to make the basic cake)
4-serving size package instant butterscotch pudding mix (the small box)
4-5 fun-size Butterfinger candy bars, broken up
8 oz. whipped topping (1 container) 

INSTRUCTIONS
Preheat oven to temp directed on cake mix box. Spray or grease a 13 x 9 or 11 x 7-inch baking dish. See NOTES if using 11 x 7 pan. Make cake according to box directions. Remove from oven and let the cake cool. Using the handle of a wooden spoon, poke holes in cooled cake about 1-inch apart. Make pudding mix according to package directions for pie filling. Pour pudding over top of the cake making sure the holes are filled. Refrigerate cake until pudding is set--about 2 hours. Frost cake with the tub of whipped topping and top with broken candy bars. Chill until ready to serve.

NOTES: You will need to add about 10 minutes to the baking time for the 13 x 9 that's on the box if you use the smaller pan.

Source: The Midnight Baker

(From Good Cooking Recipes (Dawn))

Sunday, November 19, 2017

CHILI’S COPY-CAT CHOCOLATE MOLTEN LAVA CAKE RECIPE







Ingredients
4oz/115g Semi-Sweet Chocolate
1/2 cup butter (1 stick)
1 cup powdered sugar
3 whole eggs
1 egg- YOLK ONLY
6 tbsp flour
Caramel sauce optional*
Vanilla Ice Cream
2 Ingredient Magic Shell

Instructions
Preheat oven to 400 degrees F.
In a microwave-safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth.
Add the powdered sugar and whisk till combined.
Add the 3 WHOLE eggs and 1 egg YOLK, whisk till combined.
Add 6 tbsp of flour and whisk until combined again.
Liberally spray 4 small (1 cup) custard cups with cooking spray, and evenly fill with batter.
Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is soft set.
Remove from oven and let cool for 2-3 minutes before inverting onto a plate.
*If you are using the caramel sauce for under the cake, drizzle a little on the plate before inverting the cake.
Top each cake with a scoop of vanilla ice cream and then drizzle on the Magic Shell.
Enjoy!

http://www.iwashyoudry.com/2012/08/21/chilis-copy-cat-chocolate-molten-lava-cake-recipe/

Chili’s Salsa Recipe







Ingredients
1 - 14.5 oz./406ml can tomatoes and green chilies
1 - 14.5 oz./406ml can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
½ tsp. onion powder
½ tsp. garlic salt
½ tsp. minced garlic
½ teaspoon cumin
1 tsp. sugar
2 whole Roma tomatoes

Instructions
Place all ingredients in blender or food processor and blend until all combined.

http://lilluna.com/chilis-salsa-recipe/

CHINESE ORANGE CHICKEN








YIELD: 4 SERVINGS 
PREP TIME: 40 MINUTES
 COOK TIME: 10 MINUTES 
TOTAL TIME: 50 MINUTES

Not even Panda Express can beat this homemade orange chicken!


INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup plus 2 tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced

FOR THE MARINADE
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper

DIRECTIONS:
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently until thickened about 1-2 minutes; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
Adapted from Cooking Classy

Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 661.4Calories from Fat 204.3
% Daily Value*
Total Fat 22.7g35%
Saturated Fat 2.9g15%
Trans Fat 0.4g
Cholesterol 197.0mg66%
Sodium 1076.9mg45%
Total Carbohydrate 65.1g22%
Dietary Fiber 0.9g4%
Sugars 28.3g
Protein 46.5g93%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://damndelicious.net/2013/10/19/chinese-orange-chicken/

CHICKEN-VEGGIE SAUCY NOODLES

MAKES 4 SERVINGS. HALF RECIPE FOR 2.
3 tbs butter
1/4 cup panko breadcrumbs
2 carrots, sliced
2 leeks, sliced
2 cloves garlic, chopped
1 tsp flour
1 cup heavy cream
3/4 cup chicken stock
1 pound boneless skinless chicken, cubed
1/2 cup frozen peas
12 oz/340g egg noodles

In a skillet, melt 1 tbs butter. Add breadcrumbs, season, cook until browned, transfer to a bowl. In the same skillet, melt remaining butter. Add carrots, leeks, and garlic, season, cook until vegetables soften. Add flour, stir. Add cream and stock, bring to a boil, cook until liquid is reduced. *Add chicken and peas, cook until chicken is cooked through, season. In a pot of boiling salted water, cook noodles to al dente, drain. Return to pot, toss with sauce, season. Divide noodles among bowls, top with breadcrumbs. SERVE and ENJOY...

Chilled Mint Pea Soup

From: Peak of the Market (Winnipeg, Manitoba, Canada, 12/2/2016)

Ingredients:
3 tablespoons (45 ml) butter
1 small onion, chopped
1 small leek, chopped
1 celery stalk, chopped
1 minced garlic clove
3 cups (750 ml) small peas
4 cups (1 L) chicken stock
1 1/2 tablespoons (22 ml) fresh mint, chopped
3/4 cup (175 ml) light cream
salt and pepper to taste
6 mint sprigs

Directions:
1. In a large saucepan, melt the butter. Add the onion, leek & celery. Saute until they are softened. Do Not brown! Add the garlic and gently saute for 2 minutes.
2. Add the peas, chicken stock and fresh mint to the saucepan. Bring to a boil. Then, reduce the heat & let it simmer for 10 minutes until the peas are tender.
3. In a blender, puree the soup in small batches. Strain it through a sieve.
4. Stir the cream into the soup and chill.
5. Season to taste with salt and pepper. Pour the soup evenly into six serving bowls & garnish each bowl with a mint sprig.

Serves 6

Saturday, November 18, 2017

Chicken Pot Pie







Classic chicken pot pie with a puff pastry top
20 min Prep Time
35 min Cook Time
55 min Total Time


Ingredients
3 carrots, peeled and diced
2 medium potatoes, peeled and diced
1 cup frozen pearl onions
2 tbsp. butter
2 tbsp. oil
2 chicken breasts, diced
2 tsp. salt, divided
1/2 tsp. ground black pepper
2 tbsp. all-purpose flour
1 1/2 cups whole milk
4.5 oz./126ml jar sliced mushrooms, drained
1 cup frozen peas
Frozen puff pastry, thawed
Cooking spray
1 egg
1 tsp. water

Instructions
Preheat oven to 425 degrees.
Place the carrots, potatoes and frozen pearl onions in a microwave-safe bowl. Cover with plastic wrap.
Microwave on high for 8 minutes.
Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
Cook, stirring often until the chicken is no longer pink.
Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
Invert a cooking dish onto the pastry and cut out pastry one-inch larger than the dish.
Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture.
Top the dish with the puff pastry. Cut a vent in the top of the pastry.
Beat the egg and water together in a small bowl. Brush over the pastry.
Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
Remove from the oven and allow the cool for at least 10 minutes before serving.

Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/chicken-pot-pie/

CHICK-FUH-LAY NUGGETS & SAUCE







15 min Prep Time
20 min Cook Time
35 min Total Time

INGREDIENTS
For the sauce:
1/2 cup mayo
2 tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 tbsp. vinegar
2 tbsp. honey
Salt and pepper, to taste
For the nuggets:
8 chicken tenderloins or 6 chicken breasts, cut into bite-sized pieces
2 1/2 cups flour
1/4 cup powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp. paprika
Peanut oil or canola oil for frying (I used canola)

INSTRUCTIONS
In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
In a large dutch oven or stockpot, heat up the oil over medium-high heat to 375 degrees (see note below).
While the oil is heating, in a gallon Ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
Throw the chicken bites into the Ziploc bag, close it, and shake till all are coated well.
Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
Remove nuggets from oil with a spider strainer or slotted spoon and set on a lined plate to drain. Continue until all nuggets have been cooked.
Serve hot with dipping sauce and/or ketchup.

Chicken Salad



From: Peak of the Market (Winnipeg, Manitoba, Canada, 12/13/2016)

Ingredients:
2/3 cup (150 ml) dry lentils
1 1/2 cups (375 ml) water
1/4 cup (60 ml) salad dressing of your choice
1 green onion, chopped
1 cup (250 ml) cooked boneless chicken breast, chopped
1 celery rib, chopped
1/2 cup (125 ml) cucumber, chopped
1/3 cup (75 ml) green bell pepper, chopped
4 cups (1 L) mixed salad greens
1 tablespoon (15 ml) fresh parsley, snipped

Directions:
1. Rinse the lentils. In a large saucepan, combine the lentils and water. Bring to a boil. Reduce the heat and leave to simmer, covered, for about 20 minutes or until the lentils are tender but still intact.
2. Drain immediately. Cover them and chill until they are cool.
3. In a small bowl, combine the salad dressing and green onion.
4. In a medium bowl, combine the lentils, chicken, celery, cucumber and green pepper. Add the green onion mixture, tossing to coat well.
5. Cover the bowl and chill for at least one hour.
6. Just before serving, arrange the mixed salad greens on a serving plate. Spoon the lentil and chicken mixture over the greens.
7. Garnish with parsley.

Serves 4

Chicken Soup with Parsnips, Carrots, Celery and Leeks

From: ArcaMax Publishing's "Wolfgang Puck, Tribune Content Agency" (11/30/2016)
(c) 2016 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC
Serves 8

Ingredients:
1 1/2 pound (685 g) skinless chicken thighs and legs
10 cups (1.5 L) good quality canned low-sodium chicken broth
1 tablespoon (15 ml) kosher salt, plus more as needed
freshly ground black pepper
3 medium carrots, cut into 1/2 inch (12 mm) dice
2 medium parsnips, cut into 1/2 inch (12 mm) diced
2 stalks celery, cut into 1/2 inch (12 mm) dice
1 medium onion, cut into 1/2 inch (12 ml) dice
1 large leek, white and light green parts only, quartered lengthwise, thoroughly rinsed under cold running water and cut into 1/2 in  (12 mm) pieces
2 tablespoons (30 ml) mixed chopped Italian parsley, fresh chervil leaves, and chives, for garnish
4 cups (1 L) cooked white rice or small egg noodles, optional
1 tablespoon (15 ml) chopped fresh dill, for garnish

Directions:
1. In a pressure cooker, combine the chicken with the broth and some salt and pepper to taste. Attach the lid and bring to full pressure. Then, cook under pressure for 20 minutes.
2. Release the pressure. Remove the chicken thighs and legs, leaving the liquid in the pressure cooker, and set them aside on a plate or int a bowl to cool slightly.
3. Add the carrots, parsnips, celery, onion and leeks to the pressure cooker. Secure the lid, bring back to full pressure, then cook under pressure for 5 minutes.
4. When the chicken thighs and legs are just cool enough to handle, remove and discard the bones and any fat and cartilage. Cut the meat into bite sized pieces. Ass soon as the vegetables are done, release the pressure, remove the lid, and stir the chicken pieces into the soup. Taste the broth and adjust the seasonings, if necessary.
5. If you like, divide the rice or noodles among individual heated bowls or soup plates.
6. Ladle the soup into the bowls or plates. Garnish each serving with some of the mixed fresh herbs and the dill.

CHICKEN-POTPIE SKILLET PIZZA

MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 tsp olive oil
1/4 cup each chopped onion and matchstick cut carrot
1/4 cup each chopped celery and peas
1 1/2 tbs flour
1 cup chicken stock
10 oz pizza dough
3/4 cup each skinless cooked shredded chicken and shredded mozzarella cheese
1 tsp thyme leaves
1/8 tsp each black pepper and salt

PLACE a skillet in oven. Heat oven to 500°. Heat 1 tsp oil in a skillet. Add onion, saute 2 min. Add carrot, celery, and peas, saute 1 min. Remove mixture from skillet, set aside. ADD flour and 1 tbsp oil to skillet. Cook 30 seconds. Add stock, bring to a boil, simmer until mixture is thickened. Remove from heat. ROLL dough into a 12" circle, place dough in heated skillet, flatten to cover the bottom of a pan. Bake in oven until crust is browned 5 min. Remove from oven, heat broiler. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted. Drizzle with the remaining stock mixture. Sprinkle with thyme, salt, and pepper. SERVE and ENJOY...

Friday, November 17, 2017

Chicken & Wild Rice Soup {Panera Copycat}







Prep Time 10 mins Cook Time
50 mins
Total Time 1 hrs

Course: Soup
Servings: 8 cups
Author: Carrie's Experimental Kitchen



Ingredients
4 c. Low-Sodium Chicken Broth
3 c. Water
1 Package Near East Long Grain & Wild Rice with Flavor Packet
2 Stalks Celery, thinly sliced
1/4 c. Red Onion, chopped fine
1/2 c. Carrots, chopped fine
1 tsp. Dried Marjoram
1 tbsp. Extra Virgin Olive Oil
2 tbsp. All-Purpose Flour
3/4 c. Heavy Cream
1/4 c. 2% Milk
Kosher Salt, to taste
Fresh Ground Pepper, to taste
1 c. Cooked Chicken, diced

Instructions
In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes.
Add the rice and stir; then add the flour.
Next, add the chicken broth and water, bring to a boil and simmer for 15 minutes.
While this is simmering, heat the heavy cream and milk in a small saucepan until hot; then add to the soup mixture along with the cooked chicken.
Simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper.

http://www.carriesexperimentalkitchen.com/copycat-recipe-week-day-2-panera-chicken-wild-rice-soup-with-olive-garden-breadsticks/









Chicken and Broccoli Strata








TOTAL TIME: 0:35
PREP: 0:10
LEVEL: EASYSERVES: 4


INGREDIENTS
2 tbsp. butter
1 onion, chopped
4 celery stalks, chopped
kosher salt
Black pepper
1 shredded rotisserie chicken, skin removed
3 c. broccoli florets
1/4 c. chopped fresh parsley, plus more for garnish
6 eggs
2 c. whole milk
5 c. French bread, cut into 1" cubes
3 c. grated Gruyere cheese

DIRECTIONS
Preheat oven to 400 degrees F. Grease a 2-quart baking dish with 1 tablespoon butter.
Melt remaining butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, broccoli, and parsley and combine. In a medium bowl, beat 6 eggs and milk. Set aside.
Spread half the bread cubes on the bottom of the baking dish. Layer chicken mixture evenly over bread cubes and sprinkle with half the cheese, remaining bread, and egg mixture.
Bake until cooked through, about 20 minutes. Sprinkle with remaining cheese and bake until cheese is melted and strata is golden, 5 minutes more. Garnish with parsley and serve immediately.

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

http://www.delish.com/cooking/recipe-ideas/recipes/a45674/chicken-broccoli-strata-recipe/


Chicken Noodle Pot Pie Casserole










Prep Time: 40 minutes
Cook Time: 13 minutes
: Serves 12


A crowd-pleasing casserole full of comfort and topped with a flaky crust.
Total Time: 53 minutes
Yield

Ingredients
3 pounds rotisserie chicken, shredded into large chunks
12-ounce dry whole grain extra wide pasta, cooked according to package directions
6 tablespoons butter
1/2 cup plus 4 teaspoons all-purpose flour
4 cups chicken stock
1/2 cup heavy cream
2 teaspoons poultry seasoning
2 teaspoons salt
1/4 teaspoon black pepper
2 cups frozen peas
2 cups store-bought carrots, shredded
1 large can refrigerated Pillsbury, crescent rolls
2 tablespoons butter melted
1/4 teaspoon black pepper

Instructions
Preheat oven to 400 degrees.
Lightly spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
Shred the chicken and set aside.
Cook pasta according to the package directions.
In a large skillet, melt butter.
Sprinkle flour over top of melted butter.
Whisk the flour into the butter.
Continue whisking 10 minutes until the flour reaches a nice brown (This will give the gravy and nutty flavor).
Slowly whisk in half of the chicken stock.
Whisk until smooth.
Add remaining stock, heavy cream, poultry seasoning, salt and pepper.
Whisk until smooth and the gravy thickens (about 10 minutes).
Add peas, carrots, shredded chicken and cooked pasta.
Stir to combine.
Pour into prepared casserole dish.
Open the can of crescent rolls.
Unroll and place on top of the chicken mixture.
Press to the edges and seal the perforated seams.
Brush with the 2 tablespoons of melted butter and sprinkle with pepper.
Cut slits for air vents.
Bake 25 to 30 minutes or until the pastry topping is light and golden.
TIP:  Have dinner ready in minutes!  Double the gravy and freeze half for future use.  Then all that will be needed are a few more ingredients.  To freeze, I put a zip-top bag inside of another zip-top bag (label the outside bag), pour gravy into the inside bag, close, getting rid of as much air as possible.  Close the outside bag, lay flat in the freezer.  Once the gravy is frozen it can be stored upright in a file.  I freeze all my sauces this way to help save freezer room.