Posts Tagged ‘Skillet Chicken With Tomato Cream Sauce’

Volume 16     Number 45
US Library of Congress ISSN: 1530-3292

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Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, please post them at the comments section of the blog site. If you wish to submit your own favorite, guidelines are at the end of this mailing. And don’t forget to forward this mailing to all your friends!

Guidelines for submitting recipes are at the end of this issue.

Table of Contents:

Skillet Chicken With Tomato Cream Sauce
Crispy Smashed Potatoes
Fruited Macaroni Salad
Pork Chop, Potato and Mushroom Casserole
Uncle Wiley’s Chicken Salad
Red Onion and Cucumber Salad
Denver Chocolate Pudding
Celebration Cranberry Cake

For metric conversion, try

Skillet Chicken With Tomato Cream Sauce

1/2 medium onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely minced
1/2 cup chicken broth
1/4 cup dry white wine or more chicken broth
1 to 2 tablespoons chopped fresh parsley
3/4 cup heavy cream
1 cup fresh shredded Parmesan cheese, about 2 ounces
2 tablespoons tomato paste
4 boneless chicken breasts
Salt and pepper
3 tablespoons flour
2 tablespoons olive oil
1/2 cup chicken broth
8 ounces angel hair pasta or linguine or spaghetti, cooked and drained

For sauce, saute the chopped onion in olive oil until softened. Add garlic and cook for 1 minute longer. Stir in 1/2 cup chicken broth, wine, basil, and parsley. Bring to a simmer and simmer for 5 minutes. Add the cream, Parmesan cheese, and tomato sauce. Continue cooking until the sauce is hot and cheese has melted.

Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. Sprinkle chicken with salt and pepper; coat with the flour. In a large skillet or sauté pan over medium heat, cook the chicken in 2 tablespoons of olive oil for about 3 minutes on each side, or until browned. Add 1/2 cup of chicken broth, cover, and continue cooking for 5 minutes. Add tomato cream sauce, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Serve with hot cooked pasta. Serves 4.

Sue  (Cookincrazyme)

Crispy Smashed Potatoes

6 small red potatoes or 12 tiny new potatoes
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly cracked black pepper
1 tablespoon of chopped fresh rosemary
Thin slices of cold butter
1 green onion, sliced thin
3 slices of bacon, cooked crisp and crumbled
1⁄4 cup of shredded cheese

Boil whole, unpeeled potatoes in salted water until fork tender, about 10 to 15 minutes. Set aside to drain.

Preheat oven to 450F degrees.

Apply oil to a jelly roll pan, and roll the potatoes in the oil, coating all sides. Cut slashes lightly into the top of each potato. Using a potato masher, slowly and carefully press down on the potatoes to flatten them (try not to break them apart).

Sprinkle potatoes with salt, pepper and rosemary. Stuff each potato with a thin slice of butter and drizzle additional olive oil over the top. Bake at 450F for 20 to 25 minutes, or until potato becomes very crisp and browned on top.

Remove potatoes from oven and top with green onion, crumbled bacon and a pinch of shredded cheese; return to the oven just long enough for cheese to melt.

Makes 4 to 6 servings

By Deep South Dish via Wendy

Rich’s Note:   Li’l Rich Starts Cookin’

The first thing I ever cooked was toast. I put the bread in the toaster, pushed the lever down, and not long after I had toast. That was on a Saturday. I always woke up early on Saturdays so I wouldn’t miss any of the Saturday morning cartoons. I hated having to wait for an adult to wake up to make me breakfast. I had sworn off breakfast cereal a year or two before, when I was six, when my grandmother had run out of whole milk and tried substituting a mix of evaporated milk and water. If I eat cereal now, I eat it dry.

Anyway, emboldened by my previous success with toast, I next tried tomato soup. I had studied my mother’s technique of opening the red and white can, spooning the orange-red goop into a pan, filling the can with milk (real milk from a waxed carton), adding it too to the pan and stirring almost constantly over medium flames until tiny bubbles appeared on the edges. I remember it being a bit tricky pouring the soup into a bowl, but I managed. And I added a generous pat of butter, getting a kick out of watching it melt before I crumbled some Ritz crackers and tossed them into the bowl.

It wasn’t long before I started experimenting, week after week, adding almost anything left over from a previous dinner, whether it be meat or beans or pasta or whatever. Then I discovered the spice cabinet and nothing could hold me back.

Speaking of soup:  I’ve really been getting tired of cream of chicken and cream of mushroom soups as an ingredient. It happened a number of years ago too and I switched to cream of celery until I just avoided all “cream of” soups for the longest time. I have to admit, though, that they are quick and easy and oh so convenient. At least for a while I’m now substituting cream of onion whenever a recipe calls for cream of the other two.

Rich can be reached at  rrowand@gmail.com

Fruited Macaroni Salad

2 cups chopped cooked chicken
1 sm pkg elbow macaroni, cooked, drained
1 can pineapple chunks, drained
2 sm boxes raisins
2 cups mayonnaise
1/2 cup celery, chopped
1/2 cup onion, chopped
8 oz. cheddar cheese cubed or shredded

Mix all ingredients in a large bowl, add salt and pepper to taste.  Chill before serving.

I have never followed this recipe exactly in terms of measurements—just add enough ingredients till it looks good.  And it tastes best if you make it the night before you serve it.  Kind of an odd combination of ingredients but is really very good!

Jeanie S.

Pork Chop, Potato and Mushroom Casserole

4-6 pork chops
1 can golden mushroom soup, mixed with 1/2 can water
Sliced potatoes
Sliced onions

Season chops with salt and pepper and brown well. Place chops at bottom of casserole. Top with layer of potatoes, seasoned with salt and pepper, and layer of onions. Pour soup mixture over top. Cover and bake in 350F degree oven for 1 1/2 hours. Uncover and bake additional 30 minutes or until potatoes are soft.

From Lou

I subscribe to another site that sends daily recipes and this was an entry by Debbie Burbank a while back…I made it this past week, and OH MY! I ate some right away and it was good; however, what I put in the fridge and had the next day was fabulous!  marilyn

Uncle Wiley’s Chicken Salad
Cook time: 30 min   Prep time: 45 min  Serves: 6-8

4 c diced chicken (I bought a rotisserie ckn from Wal-Mart)
1 c finely chopped celery
1 c chopped pecans
1 c Craisins
1 1/2 c white seedless grapes (cut in fourths)
1 c white raisins
4 oz sour cream
1 c Kraft mayonnaise
salt and black pepper, to taste

1. Cut the cooked chicken into small pieces. (This works best if it’s been refrigerated overnight)

2. In a large bowl, mix all of the ingredients. You may need a little more mayo.

3. Serve on crossant rolls, on a bed of lettuce with a halved avocado and tortilla chips, or just eat with crackers.

Red Onion and Cucumber Salad

2 red onions, julienned
3 cucumbers, peeled, seeded, and thinly sliced
2 teaspoons peeled, grated fresh ginger
2 cloves garlic, minced
2 tablespoons minced fresh chives
2 tablespoons rice vinegar
1/4 cup vegetable oil, preferably canola
Pinch crushed red pepper flakes
Freshly ground black pepper

Slice onions and place in a large bowl; set aside. In a colander, lightly salt the cucumbers and let drain for about 10 minutes.  Whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.  Add cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving.

Lisa McE

This is an old recipe obtained from my late M-in-L.  It is a family favourite.  Delicious and easy to make. Jack

Denver Chocolate Pudding

3/4 c sugar
1 c flour
2 tsp baking powder
1/8 tsp salt
1 square unsweetened chocolate
2 Tbsp butter
1/2 c milk
1/2 tsp vanilla

Sift sugar, flour, baking powder, and salt.  Melt the chocolate and butter together, then add to flour mixture.  Add milk and vanilla. Pour into buttered baking dish/casserole (1 1/2 quart).

Over the top, scatter WITHOUT MIXING:
1/2 c brown sugar
1/2 c white sugar
4 Tbsp cocoa

Pour over all this:
1 c cold water

DO NOT MIX.   Bake at 325F 40 – 60 minutes.

Celebration Cranberry Cake
9 Servings

3 tablespoons butter, softened
1 cup sugar
1 cup evaporated milk
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries, halved

1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries.

Pour into a greased 9-in. square baking pan. Bake at 350F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.

Sue  (Cookincrazyme)

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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to  rrowand@gmail.com    Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

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