Warm Chicken & Brie Sandwich

Need a fun twist on your classic Chicken Sandwich?

Try this sandwich which was featured on The Chew (January 25, 2017) with guest Trisha Penn.

Servings:     4
Time:         15 to 30 min

Ingredients

    1/4 cup olive oil (divided)
    2 chicken breasts (boneless, skinless)
    1/2 onion (peeled, thinly sliced)
    1/4 cup butter
    1 Ciabatta loaf (thinly sliced 1/2-inch thick widthwise)
    2 tablespoons Dijon mustard
    1 tablespoon honey
    1/2 cup Brie cheese
    1 cup arugula
    1/2 Granny Smith apple (thinly sliced)
    Kosher salt and freshly ground pepper (to taste)

Directions

1. Preheat oven to 375˚
2. In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken and cook until browned and cooked through, about 4-5 minutes per side. Remove to a plate, cover with foil and keep warm. Slice in half on a bias.
3. In a second large saute pan, add 2 tablespoons olive oil and heat over medium-high heat. Add onion and cook until translucent and beginning to brown, about 5-7 minutes.
4. Spread butter on one side of ciabatta slices. Place the ciabatta slices onto a baking sheet and toast in the oven until golden brown, about 8-10 minutes.
5. In a small bowl, add the Dijon mustard and honey and mix to combine.
6. To assemble, on the bottom piece of bread place some onions and top with chicken and brie (the cheese will melt). On the top piece of bread add arugula, 5 slices of apple and a drizzle of the honey Dijon. Close the sandwich and serve.

Tip:
    Place the sandwich back in the oven for 3-4 minutes to melt the cheese, if necessary.

Fiesta Ham Soup

Joan prepared this chunky soup for dinner this evening.

Served the soup with green salad and ciabatta bread.

Total time:
    Preparation:     20 min.
    Cook:               20 min.

Ingredients:

2 tablespoon butter
1/2 cup chopped onion
1/4 cup of chopped celery
1 1/2 pounds of potatoes (about 3 medium), peeled and cubed
2 cups cubed fully cooked ham
1 can (4 ounces) chopped green chilies
2 tablespoons dried parsley flakes
2 cups chicken broth
1 can (14 3/4 ounces) cream-style  corn
1 cup 2% milk
1 cup (4 ounces) shredded cheddar cheese
Sour cream, optional

Directions:

1. In a large saucepan, heat butter over medium heat. Add the onion and celery; cook and stir 3-4 minutesor until onion is tender. Add the potatoes.
2. Stir in the chicken broth; bring to a boil. Reduce the heat; simmer, covered, 15-20 minutes or until the potatoes are tender.
3. Stir in corn, milk, and cheddar cheese; heat through. If desired, serve with sour cream.

Makes: 8 servings (2 Quarts)

Veggie Frittata

Joan prepared this dish to use up some vegetables.

Total time:
    Preparation:     20 min.
    Bake:               15 min.
    Total:                35 min.

Ingredients:

2 Tbsp. oil
2 1/2 cups frozen shredded hash browns
2 cups cut-up mixed fresh vegetables (small broccoli florets, chopped green peppers, shredded carrots)
1 cup Shredded Sharp Cheddar Cheese
8 eggs
3 Tbsp. milk

Directions:

1. Heat oven to 375˚F.
2. Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into a stoneware pan sprayed with cooking spray; top with shredded cheese.
3. Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing from pan to serve.

Bay Scallop Chowder

Today on the occasion of the Inauguration of Donald John Trump as the 45th President Of The United States, Joan made this classic chowder for dinner. Joan served it with a fresh garden salad and Wegmans hard rolls.

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

Ingredients:
2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Directions:
1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4

Mexican Quesadilla Casserole

Total time:
    Preparation:     15 min.
    Bake:         35 min.

Ingredients:

1 pound ground beef
1/2 cup chopped onion
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes with lime juice and cilantro [From our kitchen: Ro*Tel makes this flavor in 10-ounce cans, but you can also use plain diced tomatoes and season as desired]
1 (8.75 ounce) can whole kernel sweet corn, drained, or 1 cup frozen sweet corn
1 (4.5-ounce) can of chopped chilies, drained
2 teaspoons chili powder
1 teaspoon cumin
1 clove garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
12 (6-inch) corn tortillas [From our kitchen: original recipe called for four flour tortillas, but we found that corn tortillas held up better. Plus corn tortillas are gluten-free.]
8 ounces of shredded cheddar cheese (2 cups)

Directions:

1. Preheat oven to 350˚F. Spray a 9x13-inch baking dish with cooking spray.
2. Heat a large (12-inch) skillet over medium heat. Cook beef and onion in hot skillet, stirring and breaking up any lumps, until beef is completely browned, 5 to 7 minutes. Drain any grease.
3. Stir in tomato sauce, beans, diced tomatoes, corn, green chilies, chili powder, cumin, garlic, oregano, and red pepper. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes.
4. Spread 2 cups beff mixture in prepared baking dish. Top with 6 tortillas, overlapping if needed. Spread another 2 cups of beef mixture over tortillas, then sprinkle 1 cup of cheese. Top with remaining tortillas, beef mixture, and cheese, respectively. [From our kitchen: Casserole can be assembled up to 1 day ahead and chilled, covered. Increase baking time by 5 to 10 minutes if chilled.]
5. Bake until heated through and cheese is melted, 30 to 35 minutes. Let cool 5 minutes before serving.

armagazine.com/mexican-quesadilla-casserole

Easy Chicken Cordon Bleu

French flair has never been so effortless.

Total time:
    Preparation:     10 min.
    Bake:              40 min.

Ingredients:
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 small boneless chicken breast halves (1 1/2 lb.)
6 slices Thin Sliced Deli Ham
1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. Grey Poupon Dijon Mustard
6 Swiss Cheese deli slices

Directions:
Preheat oven to 400˚F. Prepare stuffing mix as directed on package; set aside.
Place chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.
Bake 25 min. or until chicken is cooked through (165˚F). Top with cheese. Bake an additional 5 min. or until cheese is melted.

Makes 6 servings.
 

Joan served this entree with baked potato and acorn squash.

Previous Recipes - From 2011 To 2016

http://cookingupablog2011.blogspot.com/