Feeds:
Posts
Comments

Archive for the ‘Stove Top then Oven’ Category

I’m a big fan of caramelized onions, a big fan of chicken, a big fan of quesadillas, and a really big fan of recipes you can modify to suit the tastes of you and your family. So this is a winner for me!

Ingredients

1 large onion
1-2 tablespoons butter
salt and pepper
water
1-1/2 to 2 cups shredded cooked chicken (I use a rotisserie chicken from the grocery store, or you can poach your own)
1 cup or more shredded cheese (any variety)
8 flour tortillas (medium size, about 10″ in diameter)

Picture Directions
(for a printable version of this recipe, click here)

Finely chop the onions

In a large frypan, melt butter and add onions. Season with salt and pepper (about 1/4 teaspoon each, more or less to taste).

Cook the onions over medium heat until they begin to brown. Add a teaspoon or two of water to the pan and stir to incorporate the tasty bits from the bottom of the pan.

Continue cooking for about 20-30 minutes total, adding water every once in awhile, until onions are very soft and well-browned.

Chop the chicken finely

Add the chicken to the onions and heat through.

Place four tortillas on baking sheets. Divide chicken/onion mixture between the tortillas.

Add about 1/4 cup shredded cheese to each

…then top with another tortilla. Bake in a 350 oven until tortillas are warmed through and cheese is melted.

Cut into wedges and serve.

Notes

  • There are almost too many variations to mention. Add some bell peppers (chopped) to the pan while frying the onions. Or, for an extra kick, try some jalapenos! Have some leftover broccoli? Chop it up and add it to the frypan. Or, try some minced garlic! Maybe add some tomato slices between the chicken and the cheese. Really you could add anything you’d like.
  • Serve with salsa, or sour cream, or both. Or, as is.
  • These reheat well in the microwave. They also freeze very well.
  • A printable version of this recipe can be found here

Read Full Post »

I’ve rarely met a Chicken Divan recipe I didn’t like, no matter how simple or difficult. This is really simple and what’s more, you can carry it in your hand to eat it! So I named it “Hand Divan!”

Ingredients

1 tablespoon butter
1/2 cup frozen broccoli, thawed
1-1/2 teaspoons milk
1/2 cup cooked chicken
1 can crescent rolls
1 cup shredded cheese (any variety)
1 egg
1 tablespoon water
coarse salt

Directions

Chop the cooked chicken finely.

Chop the broccoli finely.

Preheat oven to 425 degrees. In a small saucepan, melt butter over medium heat. Add broccoli and milk. Cook a few minutes until broccoli is heated through. Stir in chicken and remove from heat.

Separate crescent rolls into four rectangles, pressing perforations together. (Or, use the crescent roll solid sheet and cut into four pieces.) Add about 1/4 cup broccoli/chicken mixture to each crescent rectangle.

Add about 1/4 cup shredded cheese to each crescent. They will look impossible to close, but don’t worry, they’ll stretch! Fold crescents over filling, press the edges together to seal, and place onto an ungreased cookie sheet.

In a small bowl, add water to beaten egg to make a wash. Brush each crescent with egg wash, the sprinkle with a bit of course salt. Bake at 425 degrees for 10-12 minutes. Cool slightly before serving, especially if you plan to actually use your hands. 🙂

Notes

  • A print-friendly version of this recipe can be found here.

Read Full Post »

I have a thing about beef and spinach together. It’s so good! I also have a thing for casseroles. Give this one a try!

Ingredients

1 pound ground beef
1 pound egg noodles
1/4 cup butter or margarine (1/2 stick)
1 package (10 oz.) frozen chopped spinach (thawed and drained)
1-1/2 cups milk
3 eggs, lightly beaten
2 packages onion soup mix
1/2 cup (or more) grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Brown ground beef in a skillet over medium heat until cooked through. Drain and set aside. Boil noodles according to package directions and drain. Combine hot noodles with butter in a large mixing bowl, stirring while butter melts. Add cooked ground meat and remaining ingredients. Mix well. Spray a 13 x 9 inch baking dish with cooking spray, then add noodle mixture to the baking dish. Bake at 350 degrees for 45-60 minutes.

Notes

  • Be sure your spinach is well-drained. I squeeze mine in a (clean!) kitchen towel to be sure to get out all the extra moisture.
  • Skip the beef for a meatless meal (or a delicious side-dish!). Add a second box of spinach to replace the meat.
  • A print-friendly version of this recipe can be found here.

Read Full Post »

I can’t take credit for this recipe. If you’re familiar with The Pioneer Woman (Ree Drummond – one of my very favorite bloggers), you know she calls her husband “Marlboro Man,” and this is his favorite sandwich! There are tons of great step-by-step pictures with the original recipe which can be found here. Since Ree has a more varied palate than her husband, she’s also developed a version of the sandwich that she makes for herself, here. I followed the original recipe, though I made a few changes. Here’s my take on it.

Ingredients

1 large onion
1/2 to 3/4 stick butter (divided)
1-1/2 pounds cube steak
Seasoned Salt
Worchestershire sauce
Tabasco sauce
6 deli rolls
6 slices baby swiss cheese (or any kind you like)

Directions

Slice onions and cook in a large skillet in 2 tablespoons of butter until soft. While the onions are cooking, slice the cube steak against the grain, and sprinkle with seasoned salt. I used maybe 1/2 teaspoon just to be sure I didn’t over-salt it. When the onions are soft, remove them from the skillet and set side.

In the same skillet, add meat in a single layer. Cook one side until brown, then flip and cook the other side (a minute or three on each side). Add Worchestershire sauce, maybe 1/4 cup (more or less to taste). Add a few shakes of tabasco sauce if desired (I skipped.) Add the onions back to the pan and simmer gently.

Slice the buns. Butter a large griddle using 2 more tablespoons of butter. Grill the sliced buns for a few minutes on each side until lightly browned.

Preheat oven to 375 degrees. Place each bun on a 12 x 12 (or so) piece of aluminum foil. Split the meat/onion mixture between all six buns, adding a spoonful or more of the sauce to each. Add a slice of cheese to each, cut in half, and roll in foil. Bake in the preheated 375 degree oven for about 10 minutes to melt the cheese.

Mmmmmmm!

Notes

  • The changes I made to the original recipe include: less butter, less meat per sandwich, less Worchestershire, add cheese!
  • Also, I used pretzel rolls!
  • A print-friendly version of this recipe can be found here.

Read Full Post »

This is another Pioneer Woman recipe however I got it from the Tasty Kitchen section of her site, where others can also post recipes. It’s just fantastic. Here is a link to the original recipe, or you can follow my version below.

Ingredients

1-1/2 to 2 pounds boneless, skinless chicken breasts
12 oz. egg noodles or other pasta of your choice (I used broken thin spaghetti)
1 medium onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, pressed
2 Tablespoons butter
2 cans cream of chicken soup
1/2 cup sour cream
salt and pepper
1 Tablespoon dried parsley flakes
1 sleeve Ritz or saltine crackers, crushed

Instructions

  • Poach the chicken. Place chicken in a single layer in a deep skillet and cover with water. Add a pinch or two of salt. Bring to a boil, then cover, reduce heat and simmer for about 10-12 minutes. Check the chicken to ensure done-ness. It’s done when it’s no longer pink inside.
  • Meanwhile, chop the onions, carrots and celery, and cook pasta according to package directions. (I like to under-cook pasta that will be baked, by about one or two minutes.) Drain and set aside.
  • Once the chicken is cooked, chop it into bite-sized pieces. Set aside.
  • In a large skillet melt butter. Add onions, garlic, carrots and celery and cook until onions are translucent.
  • Add both cans of soup and mix well. Add sour cream and mix well. Season with salt and pepper to taste.
  • Add chicken, noodles and parsley and mix well.
  • Spoon into a greased 13 x 9 inch baking dish.
  • Bake uncovered at 350 degrees for 30 minutes. Sprinkle crushed crackers on top and bake for an additional 5-10 minutes.

Notes

  • I used low fat cream of chicken soup and low fat sour cream and couldn’t tell a difference.
  • You can mix and match the cream soups. The original recipe called for one can of cream of mushroom and one can of cream of chicken. Or, how about cream of celery? Anything works!
  • I used saltines rather than Ritz crackers. I might try oyster crackers sprinkled on top next time!
  • I forgot the parsley and it was still good. 🙂
  • A printable version of this recipe can be found here.

Read Full Post »

Another crowd pleaser, great for snacking! Especially if you’re a fan of garlic! A printable version of this recipe can be found here.

Ingredients

1 large bag/box of thick chunky pretzels, broken into pieces
1 envelope onion soup mix
1/2 cup vegetable oil
2 tablespoons butter or margarine
1 tablespoon garlic powder (not garlic salt)

Directions

Heat oven to 250 degrees. Place broken pretzels into a large baking dish, set aside. In a small pot on the stove over medium heat, combine the remaining ingredients, stirring while butter melts. Remove from heat and pour over broken pretzels. Bake 15 minutes. Remove from oven, stir to coat pretzels, then bake 15 minutes longer. It’s best to prepare these an hour or two before you plan to serve them, as they will be too hot to eat directly from the oven. Enjoy!

Read Full Post »

I love stuffed shells, but I’ve made them all of about once in the past two years. It’s a sloppy process and it takes forever and I just can’t usually be bothered. But my mouth watered every time I’d flip past my recipe. One day I decided to give this version a whirl. I’ll never stuff a shell again!

Ingredients

1 lb. ground sirloin
salt, pepper, Italian seasoning, garlic powder, onion powder, all to taste
1 lb. medium shell pasta
1 container ricotta cheese (15 oz.)
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 package (10 oz.) frozen chopped spinach, thawed
1 large egg
1 jar spaghetti sauce (26 oz.), any variety

Directions

Brown the ground meat, breaking up as it cooks. Season it well while it cooks with salt, pepper, Italian seasoning, garlic powder, onion powder, whatever you like. Be liberal with the seasoning because you’re not only seasoning the meat but the entire dish. When fully cooked, drain and set aside.

Meantime, cook the pasta in well-salted water according to package directions. I like to under-cook it slightly. Drain and set aside.

While the meat and pasta are cooking, you can prepare the “filling”. Squeeze the moisture out of your thawed spinach using a (clean!) kitchen towel, and place in a large mixing bowl, breaking up the chunks. Slightly beat the egg and add it to the spinach, stirring. Add the ricotta, Parmesan, and mozzarella cheeses, mixing well after each addition. Add the spaghetti sauce and mix well.

Once the meat and pasta are cooked, add them to the cheese/sauce mixture. Spoon the whole thing into a baking dish and bake at 375 degrees for about 35-45 minutes. Serve with additional Parmesan cheese if desired.


Notes

  • Feel free to skip the meat. In fact my original stuffed shell recipe didn’t call for it, I just prefer the extra protein.
  • “Healthy it up” a bit by using part-skim cheeses and whole wheat pasta. I can’t remember the last time I used full-fat cheese or white pasta and we honestly can’t tell a difference anymore.
  • If you’re really in a rush, you can skip cooking the noodles entirely. Just add a full cup of water to the spaghetti sauce, mixing well, before adding it to the cheese mixture. Increase the oven temperature to 400 degrees, and bake for a full hour. The pasta will cook up just fine. The extra water keeps it from becoming too dry.
  • Don’t skip cooking the meat. 🙂
  • A printable version of this recipe can be found here.

Read Full Post »

Older Posts »

%d bloggers like this: