AND THE WINNER IS ...
Deb, who answered our call for a recipe using chicken breasts with her recipe for Rosemary Chicken. (Another plus: It's a slow-cooker dish!) Deb now gets to choose a cookbook from our stash, but she needs to call us at 636-0194 or email barb.cotter@gazette.com to set up a time.
Want to add to your cookbook collection? Send us your favorite crowd-pleasing recipe -- the one that family and friends beg you to make time and again.
In the meantime, here's Deb's recipe:
ROSEMARY CHICKEN
Nonstick cooking spray
1 1/2 pounds skinless, boneless chicken breast halves or thighs
1 (9-ounce) package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed (slightly less if using fresh rosemary)
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet.
2. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion.
3. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.
4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
5. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
6. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges.
skip to main |
skip to sidebar
AND THE WINNER IS...
If you'd like to win a cookbook, keep an eye out for posts titles "And the Winner is ...," then enter a recipe in the comment section of the post. Check back to see if you've won; we'll ask you for your contact information so we can arrange for you to come in and choose your cookbook.
2 comments:
Last year, during my son's senior year at Rampart High, he formed a "Lunch Bunch". 30 kids came to my house for lunch 4 days a week (yes, you read that right). I fed them home-made meals like soups and casseroles. At the end of the year, they chose the following recipe as one of their favorites. I put together a little cookbook for them at the end of the year, with photos taken during the year and recipes. Recently about 15 kids came back from various colleges for a get-together meal.
Buffalo Chicken Cheese Dip
Ingredients:
2 lbs. cooked boneless skinless chicken breasts
1 12 oz bottle Frank's Red Hot Sauce (original flavor)
2 8 oz blocks cream cheese, softened to room temperature
1 16 oz bottle Hidden Valley Ranch salad dressing (original style)
2 cups shredded Cheddar cheese
2 tsp. dry ranch dressing mix from a seasoning packet or homemade
Emeril's Original Essence seasoning
Directions:
Shred the cooked chicken with two forks.
In a large mixing bowl, combine the chicken with all the rest of the ingredients except for the Emeril's seasoning. Put the mixture into a large, deep casserole dish and lightly sprinkle Emeril's Essence over the top.
Bake at 350 degrees until hot and bubbly throughout (about 45 minutes). Stir occasionally while baking to make sure all the cream cheese and the other ingredients cook evenly.
Serve immediately as a hot dip with tortilla chips, celery sticks and additional Frank's Red Hot Sauce.
This is yummy and a nice brunch dish for Mother's Day or Graduation!
Submitted by Katya Sand
Two-Cheese Squash Casserole
4 pounds yellow squash, sliced
4 tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
Yield: Makes 8 to 10 servings
Post a Comment