This is one of our favorite recipes! When Teenblock was younger I would refer to it as Monster chicken. ;)
Oven-Baked Muenster Chicken via biz and giggles
3-4 skinless, boneless chicken breasts
6-8 slices of Muenster cheese
Plain or seasoned bread crumbs
1/4 c. dry white wine
Salt and pepper, to taste
Preheat oven to 350 F. Wash and pat chicken breasts dry. salt and pepper chicken. Dredge both sides of chicken in bread crumbs. Place in greased, foil-lined pan. Bake at 350 F for 16 min. Remove from oven and pour wine in bottom of pan. Place 2 slices cheese over ea breast. Return to oven and bake 16 min, til done. (This can take 30-40 min if the breasts are touching)
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Thursday, April 19, 2018
Cheesy Chicken and wild rice casserole
Cheesy Chicken and Wild Rice Casserole via Picky Palate
3 T EVOO
1 med onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 C shredded, cooked chicken breast
2 C steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic
cheese sauce
4 T butter
1/4 C flour
1/4 t kosher salt
1/4 tblack pepper
2 C chicken broth
2 C shredded cheddar
Top with 1 1/2 C shredded cheddar
350 F. Heat oil in med pot over med heat. Saute onion, celery and carrots til soft, 10 min. Stir in garlic and cook 1 min. Stir in chic, both rices, salt, pepper and garlic. Reduce heat to low.
To prepare cheese sauce: melt butter in med pan over medhigh heat. Whisk in flour, salt and pepper then slowly pour in broth whisking continuously. Whisk til thick and nearly boiling then stir in cheese til melted. Pour cheese sauce into cooked rice mix then transfer to a 9×13 dish. Top w additional cheddar and bake 25-30 min til cheese is melted through.
3 T EVOO
1 med onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 C shredded, cooked chicken breast
2 C steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic
cheese sauce
4 T butter
1/4 C flour
1/4 t kosher salt
1/4 tblack pepper
2 C chicken broth
2 C shredded cheddar
Top with 1 1/2 C shredded cheddar
350 F. Heat oil in med pot over med heat. Saute onion, celery and carrots til soft, 10 min. Stir in garlic and cook 1 min. Stir in chic, both rices, salt, pepper and garlic. Reduce heat to low.
To prepare cheese sauce: melt butter in med pan over medhigh heat. Whisk in flour, salt and pepper then slowly pour in broth whisking continuously. Whisk til thick and nearly boiling then stir in cheese til melted. Pour cheese sauce into cooked rice mix then transfer to a 9×13 dish. Top w additional cheddar and bake 25-30 min til cheese is melted through.
Tuesday, February 19, 2013
Salsa Meatloaf Bites
We really don't eat meatloaf a lot in this house. I'm not sure why. I couldn't even remember the last time I made it. Blockette couldn't remember EVER eating it.
That's probably why she freaked out, in a bad way, when I told her I was making salsa meatloaf bites from Semi Homemade Mom.
She'd been reading this series, Dear Dumb Diary, from the Library. Apparently, there is something mentioned about meatloaf in the book and how disgusting it was. Or maybe it was made from weird things. I don't know, and I don't think I really want to know. Somethings are better left in the dark. (ie tales of school cafeteria mystery meat)
Boy was Blockette surprised when she tried the meatloaf. It was actually good!
As you can see in the above picture, I served them with these super quick and easy cornbread muffins. (Incidentally, as a side note, if you're going to make those cornbread muffins, don't use paper liners. I thought I'd be tricky and save some clean up time, but the paper stuck to the muffins something terrible.)
It was strangely amusing to eat a meal that consisted of similarly shaped food.
Blockette said they would be better if they weren't covered in Salsa. She doesn't like salsa for some reason so don't pay any attention to her. I thought the salsa combo was awesome.
What I didn't like was this:
Baking the meatloaf in the muffin tins caused the grease from the meat to just pool up around the meat. I attempted to soak up some of the fat with a paper towel. Just looking at all that grease grosses me out.
Of course Mrblocko predicted this would happen. He suggested just baking them on a cookie sheet, but I thought that if they were in the muffin tin, they might crisp up a bit more where they came in contact with the pan. No such luck. Next time I make these I'll bake them on a sheet pan, meatball style. That way I can get rid of the fat as they are cooking.
Salsa Meatloaf Bites makes 12 mini meatloaves by Semi Homemade Mom
1lb lean ground beef
2 T dried, minced onion (I grated 1/2 of a very small onion)
1 egg
16 buttery crackers l(I used a store brand generic Club cracker)
2 c shredded cheddar cheese, divided (I used Mexican with jalapeno)
1 c chunky salsa, divided
Crush crackers. Mix meat, onion, egg, 1 c cheese, and 1/2 c salsa in large bowl. Add cracker crumbs and mix with hands to combine. Press meat mixture evenly among 12 muffin cups (or divide into 12 meatballs and place on foil lined rimmed baking sheet). Bake 400F for 25 min, test to be sure meat is at least 160F. Top each meatloaf with a spoonful of remaining salsa and sprinkling of cheese. Bake 5 min til cheese melts.
That's probably why she freaked out, in a bad way, when I told her I was making salsa meatloaf bites from Semi Homemade Mom.
She'd been reading this series, Dear Dumb Diary, from the Library. Apparently, there is something mentioned about meatloaf in the book and how disgusting it was. Or maybe it was made from weird things. I don't know, and I don't think I really want to know. Somethings are better left in the dark. (ie tales of school cafeteria mystery meat)
Boy was Blockette surprised when she tried the meatloaf. It was actually good!
It was strangely amusing to eat a meal that consisted of similarly shaped food.
Blockette said they would be better if they weren't covered in Salsa. She doesn't like salsa for some reason so don't pay any attention to her. I thought the salsa combo was awesome.
What I didn't like was this:
Baking the meatloaf in the muffin tins caused the grease from the meat to just pool up around the meat. I attempted to soak up some of the fat with a paper towel. Just looking at all that grease grosses me out.
Of course Mrblocko predicted this would happen. He suggested just baking them on a cookie sheet, but I thought that if they were in the muffin tin, they might crisp up a bit more where they came in contact with the pan. No such luck. Next time I make these I'll bake them on a sheet pan, meatball style. That way I can get rid of the fat as they are cooking.
1 egg
1 c chunky salsa, divided
Crush crackers. Mix meat, onion, egg, 1 c cheese, and 1/2 c salsa in large bowl. Add cracker crumbs and mix with hands to combine. Press meat mixture evenly among 12 muffin cups (or divide into 12 meatballs and place on foil lined rimmed baking sheet). Bake 400F for 25 min, test to be sure meat is at least 160F. Top each meatloaf with a spoonful of remaining salsa and sprinkling of cheese. Bake 5 min til cheese melts.
Monday, April 16, 2012
5 Minute Mac n Cheese
Today's recipe has been brought to you by another day of lunch boredom. A few weeks ago I wrote about the 10 minute baked potato. But what if you don't have any potatoes? Or, more likely, you are so hungry lazy you don't want to spend even 10 minutes making yourself lunch.
If that describes you to a "T" then the 5 minute macaroni and cheese from Picky Palate is right up your alley.
I only had a single cup of cooked leftover noodles in the fridge, so I cut the recipe in half. As I had a reduced amount of ingredients, I scaled back on the cooking time as well. (2 minutes and then 1 and a half minutes.)
My plastic wrap wouldn't seal properly on the bowl so the liquid sort of exploded in the microwave. That wasn't so fun. Next time I make this I will use a bigger bowl.
The first time I took the macaroni out of the microwave I had a bit of a shock. There was a lot of liquid in that bowl. So I stirred it and nuked it for the second round, and crossed my fingers. I probably should have put a new sheet of plastic wrap on the bowl, because it was this second wave of microwaving that made the mess. Aside from the mess, the liquid went down to a normal level for mac n cheese.
I had a bit of clumping with the cheese. I happen to love cheese, so this wasn't an issue for me. I'm not sure if the clumping was due to using too much cheese, or the fact that I used the pre-shredded stuff from a bag.
Overall, this was a good speedy lunch. I'll have to experiment a bit more to get the recipe to turn out just how I like it, but I feel it is worth the time to tinker with.
Five minute macaroni and cheese from Picky Palate
1/2 pound cooked pasta of choice
2 cups shredded cheddar cheese
1 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place pasta, cheese, milk, salt and pepper into a large microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.
Makes 4 servings
If that describes you to a "T" then the 5 minute macaroni and cheese from Picky Palate is right up your alley.
I only had a single cup of cooked leftover noodles in the fridge, so I cut the recipe in half. As I had a reduced amount of ingredients, I scaled back on the cooking time as well. (2 minutes and then 1 and a half minutes.)
My plastic wrap wouldn't seal properly on the bowl so the liquid sort of exploded in the microwave. That wasn't so fun. Next time I make this I will use a bigger bowl.
The first time I took the macaroni out of the microwave I had a bit of a shock. There was a lot of liquid in that bowl. So I stirred it and nuked it for the second round, and crossed my fingers. I probably should have put a new sheet of plastic wrap on the bowl, because it was this second wave of microwaving that made the mess. Aside from the mess, the liquid went down to a normal level for mac n cheese.
I had a bit of clumping with the cheese. I happen to love cheese, so this wasn't an issue for me. I'm not sure if the clumping was due to using too much cheese, or the fact that I used the pre-shredded stuff from a bag.
Overall, this was a good speedy lunch. I'll have to experiment a bit more to get the recipe to turn out just how I like it, but I feel it is worth the time to tinker with.
Five minute macaroni and cheese from Picky Palate
1/2 pound cooked pasta of choice
2 cups shredded cheddar cheese
1 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place pasta, cheese, milk, salt and pepper into a large microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.
Makes 4 servings
Monday, June 1, 2009
Cream Cheese Fondue
This weekend I offered to help my friend Mrs Thunder of Wednesday Night Accessories make some jewlery. She is going to be a vendor at the Port Washington Pirate Festival in WI June 5-7. This is her first big show and I am super excited for her! I went crazy on making ankle bells. I think I may be getting the beading bug again. (I blame Mrs Thunder because she always has the coolest beads.) I had so much fun I would definately help out again.
Anyhow, she made us Cream Cheese Fondue for lunch. It was delicious! I don't know where she found it but here is the same recipe, 3rd from the bottom. Not only was this tasty, but unlike most fondues, it won't turn into a gloppy mess. If you have leftovers you can just add a little more cream and reheat, or, I am told, straight out of the fridge, it makes a tasty bagel spread.
Herb and Cream Cheese Fondue from Great Party Recipes
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream
In a large, heavy, non-stick skillet, sauté garlic in olive oil, just til tender. Add cream cheese, and continue cooking on low , stirring, til cheese is smooth and melted. Gradually stir in cream, a little at a time, til mix reaches right consistency for dipping. (It thickens as it cools.) Add parsley, oregano and basil, and continue cooking 2-3 min to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp, tortellini and crusty French bread, cubed. Can be made a day ahead and refrigerated, but you will need to add more cream before serving; as it thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.
Anyhow, she made us Cream Cheese Fondue for lunch. It was delicious! I don't know where she found it but here is the same recipe, 3rd from the bottom. Not only was this tasty, but unlike most fondues, it won't turn into a gloppy mess. If you have leftovers you can just add a little more cream and reheat, or, I am told, straight out of the fridge, it makes a tasty bagel spread.
Herb and Cream Cheese Fondue from Great Party Recipes
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream
In a large, heavy, non-stick skillet, sauté garlic in olive oil, just til tender. Add cream cheese, and continue cooking on low , stirring, til cheese is smooth and melted. Gradually stir in cream, a little at a time, til mix reaches right consistency for dipping. (It thickens as it cools.) Add parsley, oregano and basil, and continue cooking 2-3 min to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp, tortellini and crusty French bread, cubed. Can be made a day ahead and refrigerated, but you will need to add more cream before serving; as it thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.
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