Chicken Divan
Family recipe that I've changed a bit to our preference.
Ingredients:
Shredded chicken - you can buy a rotisserie chicken, or when I'm feeling industrious I boil up a pot of water along with some onion chunks, a chopped up carrot or two, a stalk of celery along with some salt and pepper, toss in 4 boneless skinless chicken breasts, bring the water to simmer for about 20 minutes until they're ready to shred - sometimes longer if throwing in frozen chicken breasts.
2 cans cream of chicken soup*
2 packages frozen broccoli - or you can use fresh chopped broccoli
1 cup mayonnaise*
*A cup of milk if you use fresh broccoli (otherwise it comes out on the dry side)
Cheddar cheese
Seasoned bread crumbs
Curry powder - season to taste
*Do not go "light" on the soup or mayo, or it will taste SO VERY SAD. This isn't the healthiest dish out there, but it's so yummy.
Once the chicken is cooked and/or shredded, lay the broccoli at the bottom of a 9x13 baking dish. Add the chicken on top. In a bowl, mix the cream of chicken soup, mayo, milk (if using) and curry to taste. Pour sauce over the whole thing. Layer with cheddar cheese, sprinkle top with bread crumbs. Bake covered in a 350 oven for about 40 minutes, take foil off and bake for another 10 or until cheese is all melty.
PORK CHOPS WITH CHEESY GRITS AND JAMMY TOMATOES
Original recipe here.
Ingredients:
1 cup quick-cooking grits
2 ounces Cheddar, grated (about 1/2 cup)
2 tablespoons unsalted butter
kosher salt and black pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon paprika
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chopped fresh flat-leaf parsley
Directions:
Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.
Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.
Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.
Serve the pork with the tomatoes and grits. Sprinkle with the parsley.
Original recipe here.
Ingredients:
1 cup quick-cooking grits
2 ounces Cheddar, grated (about 1/2 cup)
2 tablespoons unsalted butter
kosher salt and black pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon paprika
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chopped fresh flat-leaf parsley
Directions:
Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.
Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.
Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.
Serve the pork with the tomatoes and grits. Sprinkle with the parsley.
SAUSAGE, BEAN & KALE STEW
Original recipe here.
Ingredients:
1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions:
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
Original recipe here.
Ingredients:
1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions:
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
[*NEW*] CHICKEN PARIKASH
Ingredients:
Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken thighs, cut in half
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Directions:
Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat.
Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain.
Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
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