Chicken and Broccoli Alfredo

Easy and fairly fast -- just takes as long as boiling a pound of pasta!

Chicken and Broccoli Alfredo

1 lb. whole wheat linguine
1/2 lb. frozen chopped broccoli -- thawed
1/4 cup butter
2 cups chicken pieces -- already cooked
2 cans cream of mushroom soup
1 cup milk
1 cup Parmesan cheese
1/2 tsp. pepper 

Cook linguine according to package, adding broccoli during the last four minutes. Meanwhile, melt butter in a large skillet and brown chicken pieces. Add remaining ingredients and heat through. Stir in linguine and broccoli.

Chicken and Asparagus Kabobs

Really more of a spring/early summer recipe, because that's when asparagus is in season, but hey, I'm sharing it anyway.  Asparagus season will come again.

Chicken and Asparagus Kabobs

1 cup rice -- cooked
1 lb. asparagus -- sliced in 1" pieces
1 Tbsp. oil
1/2 tsp. salt

Kabobs:
2 lbs. chicken breast
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. oil
1/4 tsp. ginger

Sauce: 
1/3 cup mayo
1 Tbsp. sugar 
1 Tbsp. soy sauce 
1/3 cup lite sesame dressing 
1/8 tsp. pepper 

For kabobs: In a seal-able container, mix the soy sauce, brown sugar, water, oil, and ginger. Set aside. Cut the chicken into 1" cubes. Add the chicken to the marinade and toss to coat. Refrigerate for one hour. Thread chicken onto skewers and grill until chicken is done.

For sauce: Mix the sauce ingredients and set aside. 

For asparagus: Toss with 1 Tbsp. oil and salt. Roast at 350 degrees for 20 minutes. Serve over rice with kabobs and sauce.

Squash Puree

Cowboy put this recipe out for me to make like three weeks ago.  I kept putting it off because I didn't remember it, and it just didn't look tasty.  Plus, cutting a butternut squash in half is hard. But silly me, it was wonderful.

In fact, it was like eating sunshine.

Squash Puree

1/2 butternut squash
4 Tbsp. butter
1 Tbsp. maple syrup
2 Tbsp. milk
1/8 tsp. salt

Halve a butternut squash lengthwise and scoop out seeds. Set one half aside for another purpose. Place one half cut-side down in a microwavable dish. Cover with plastic wrap. Microwave 8-10 minutes or until done. Cool slightly. Scoop flesh out of peel and combine in a blender with the remaining ingredients. Puree until smooth.

Latticework Casserole

Made this tonight for the first time in quite a while, and my kids all asked for seconds.  That basically never happens -- all three of them wanted more!  So I thought it was high time I shared this.  It's something my hubby grew up eating, and really quite easy to make.

Latticework Casserole

1 can cream of potato soup
1 lb. California blend vegetables
2 cups chicken pieces -- already cooked
1 cup shredded Cheddar -- divided
1 1/2 cups French fried onions -- divided
1/2  tsp. seasoning salt
1 cup milk
1 8 oz. package crescent rolls

Combine soup, vegetables, chicken pieces, milk, seasonal, 1/2 cup of cheese, and 3/4 cup of onions in a large bowl. Spoon into a 2-quart casserole. Bake, covered, at 375 degrees for 20 minutes.

Separate crescent rolls into 4 rectangles. Press diagonal seams together and cut each rectangle lengthwise into 3 strips. Place strips on casserole to for a lattice top. Bake, uncovered, for 15 minutes.
Top lattice with onions and cheese. Bake until cheese is melted.

Butter Beans, Italian Sausage, and Chard Stew

Not stew weather yet, but it will be!

Butter Beans, Italian Sausage, and Chard Stew

12 oz. Italian chicken sausage -- sliced
1 Tbsp. oil
1 med. onion -- sliced
2 cloves garlic -- chopped
1 can butter beans -- drained
2 cups chicken broth
1/2 tsp. thyme
1/2 tsp. oregano
1 bunch Swiss chard
2 Tbsp. Balsamic vinegar

Wash Swiss chard, cut off stems, and chop. Set aside. In a large skillet, sauté sausage, onions, and garlic in oil. Add beans, chicken broth, and spices. Bring to boiling and simmer for five minutes. Add Swiss chard, cover, and cook for three minutes until wilted. Stir in vinegar.

Chicken ala King

One of the first "real" recipes I remember making as a newlywed!

Chicken ala King

6 Tbsp. butter
1/2 cup green pepper
1 can mushrooms
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken bouillon
2 cups chicken pieces -- already cooked
8 pieces toast

 Melt butter in a 3-quart saucepan over medium-high heat. Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender. Stir in flour, salt, and pepper. Cook on medium, stirring constantly, until bubbly. Stir in milk and bouillon. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and cook until hot. Serve on toast.

Cheesy Spinach Grits with Eggs

This makes one serving.  ONE SERVING.  Adjust as necessary to feed however many people you're feeding.  

Cheesy Spinach Grits with Eggs

For ONE serving, you need:

1 tsp. oil
1 Tbsp. onion -- minced
3/4 cup baby spinach
1/3 cup water
1/3 cup milk
1 packet instant grits
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup shredded Cheddar
1 egg -- beaten
1 strip bacon -- cooked and crumbled

Sauté onions and spinach in oil until onions are translucent and spinach has wilted. Add milk and water and bring to a boil. Slowly stir in grits and simmer until thickened. Add garlic powder, salt, and pepper. Add cheese and stir until melted. Add eggs and stir until eggs are set. Stir in bacon.