Orange Bacon Wrapped Chicken Breasts

30 11 2011

This recipe comes from Valerie Rempel, who is the sister to one of our Adrian’s Staff members, Denise Heizelman.  Valerie lives in California, and it is always a treat for all of us when she comes home to visit her family.  We love to go for coffee with her!  Our daughter, Jenny made this last night and it was delicious!  I thought you might like a nice, simple meal that is a little out of the ordinary…after all, one cannot live on Christmas Cookies alone!  (We could try!)

Orange Bacon Wrapped Chicken Breasts

4 boneless, skinless chicken breasts
Poultry seasoning
Salt
Pepper
4 slices bacon (we used double :-), and used the thick, peppery kind!)
1/4 c. butter, melted
1 T. Worcestershire sauce
1/2 c. orange marmalade

Preheat oven to 375°. (350 if using a glass baking dish) Sprinkle each chicken breast with poultry seasoning, salt and pepper. (Be generous with the poultry seasoning!)  Wrap each piece of chicken with a slice of bacon and place in baking dish with bacon ends tucked under the breasts.  Melt the butter, Worcestershire sauce and marmalade in the microwave, stirring until combined. Pour evenly over the bacon-wrapped chicken breasts. Bake until chicken is done and the bacon is crisp, about 25-30 minutes.   Valerie says “I found a version of this recipe on the internet where it was credited to Peggy Trowbridge Filipone at the About.com website.  Il like recipes that are easy to adapt to the size of the crowd, large or small.  This is especially nice served with wild rice and a green salad. “

Jenny made this on a cool winter evening…it was delicious!  This recipe is featured in our “Between Friends” Cookbook…Available at Adrians.

THANK YOU for sharing the recipe Valerie!

If you’ve got a family favorite, I would love to have you email your recipe to me… vicki@adriansboutique.com  THANK YOU!

Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique


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Categories : Main Dishes, Recipe

BBQ Parfaits

3 11 2011

BBQ Parfaits featuring Roy’s BBQ Pulled Pork! Yum!

Adrians Boutique recently served this delicious dish at our “He Hunts…I SHOP Adrians” Event.  This should be easy to recreate at your own family gathering or holiday event.  Start with great BBQ!  We ordered ours from one of the most recognized BBQ Pit Masters in the US…and are so lucky to have Roy’s Hickory Pit BBQ right here in our area!

We used 9 oz clear plastic cups, which I think is just about the right size for ladies…you might want to have some larger cups available if you’re feeding hungry guys!

Here’s what we did… ordered delicious baked beans and pulled pork from Roy’s. You could certainly do your own version.  The potatoes were delicious! (Recipe follows for Marvelous Mashed Potatoes).  Scoop baked beans into the bottom of the cup.  Top with a scoop of Marvelous Mashed Potatoes, then some pulled pork (beef would work well too), then drizzled BBQ sauce over the meat.  Next we topped it off with a nice rounded scoop (using our largest ice cream or cookie scoop) of potatoes.  Then drizzled with a little more BBQ sauce and garnished it with a little sprinkle of parsley flakes.  Serve cup on a plate, or wrapped in a napkin, as it will be really hot!

Hope your family enjoys this fun version of a BBQ meal as much as our clients did!

Marvelous Mashed Potatoes

Ingredients:

12 servings of instant mashed potatoes, prepare as directed (we use Idahoan Brand)
8 oz. cream cheese, softened
1 cup cour cream
1/2 cup butter, plus a little more for topping
1/2 tsp garlic powder or salt
3 T. Country home Creations “BLT Dip Mix” plus more for garnishing (about 1/3 packet)
(We have also used Wind & Willow’s BLT mix with excellent results)
Disposable slow cooker liners*

Directions:

Prepare instant mashed potatoes as directed. Add cream cheese, sour cream, butter, garlic, and 3 T. BLT Dip Mix. Stir thoroughly. Place in a slow cooker lined with a disposable crock pot liner. Depending on the time available, heat on low or high until piping hot. This is a great recipe for the holidays, as it eliminates making those mashed potatoes at the last minute and trying to keep them hot.

This is a very easy to prepare and fun to serve dish for a family gathering, work party, or event, expecially if it is a come & go style party. They can just help themselves!

Please let us know if you have any questions, or comments!  We love to hear from our clients!

Adrians Boutique
118 N Main,Buhler, KS 67522
620-543-6488
vicki@adriansboutique.com
http://www.facebook.com/adriansboutique

 

 

 


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Teacher Gifts…Easy as 1,2,3!

16 05 2011

It’s that time of year again…the end of the school year, and your little munchkin has spent 7 hours a day with a very special someone…We think Teachers are Tops, and it’s time for a little something to let them know how much you appreciate all they have done for your child. Here are a few ideas that you can surprise your child’s favorite teacher with…

1.  Homebaked Goodies…Always a hit.  Choose something that freezes well just in case they won’t be able to enjoy it right away.  We’ve got a couple of great recipes below.

2.  A fun and practical gift that can be USED…  Some great inexpensive suggestions that are available at Adrians and are “Teacher Approved” include…

Shower Bursts ($3.99 each); Vera Bradley Zip Id Case ($12.00) or “Lets do Lunch” Tote ($28); Gourmet Dessert Mixes ($4.99-$5.99); Tervis Tumblers ($12.99+) and many more!

Adrians has a great selection of Tervis Tumblers!

3.  Let your favorite teacher stop by and choose her own gift…They LOVE Adrians Gift Cards! Call ahead (620-543-6488) and we will have them all ready for you!

We’ve got a couple of great ideas for Homemade Teacher (or or anyone for that matter!) Gifts for you to create in your own kitchen.  These both happen to come from our friend, Suz McIver from Topeka, Kansas.  She blessed us with one of her “Fudgy Snack Cake in a Jar” gifts last Christmas, and we found it yesterday while cleaning out the pantry.  Jenny easily put it together so we are enjoying that today.  We also made Suz’s Banana Bread because we had 4 frozen bananas in the deep freeze that needed to be baked into something!  Hope you enjoy some fast and easy baking and that you can “Bless someone’s Sock’s Off” Soon!

Suz’s Banana Bread
Suz McIver, Topeka, Kansas

This is called a “Quick Bread” for a reason…it is so simple to put together and scrumptious when it comes out of the oven…but the best thing about Banana Bread is that the second day, if you don’t eat the whole loaf, that is…is even better!  This recipe features a 1/2 cup of hot coffee, so as an extra bonus, you get to drink the other 9 1/2 cups! (OK, so I’m a coffee addict!)

Simplicity...The start of something special!Blen

Measure out the 1 cup sugar and 1 stick of softened margarine.

Blend margarine and sugar until fluffy and smooth.

Blend the margarine and 1 cup of sugar until fluffy and smooth…I’m hoping if you own a Kitchen Aid Mixer that you have one of our awesome BEATER BLADES! If not…ride, row, skate, or fly on in and get one right away! You don’t want to go another day without one girl! It scrapes the sides and bottom of the bowl CLEAN…no more scraping down the sides! Here’s a little Beater Blade video clip that you won’t want to miss!

Lightly beat the eggs

Add beaten eggs and bananas, letting mixer beat well after each addition.

Finding these lovely nanners in the freezer is what started this today!

I think it was my sister Nila who originally taught me to put bananas that were “going south” right into the freezer in their original jackets.  You can put them into a zip lock bag, but it really isn’t necessary.  When ready to use, just lay them out on the counter for an hour or so so they can thaw before using.

Freezing the bananas really does preserve them well for baked goods!

You can also take opportunities when bananas go on sale and keep some in the freezer just for baking!

Flour, soda, salt and baking powder

Next add the dry ingredients and blend well.

Hot coffee...Yum!

Next add 1/2 cup of hot coffee and sip the other 9 1/2 cups while you finish and bake the banana bread.  My favorite part!

We're only HALF NUTS here in our house!

Only HALF of us like nuts in this family, so I reluctantly sprinkled nuts on only half of the loaf. They just don’t know what they’re missing!

Bake at 350° for 45-55 minutes or until a toothpick inserted into the middle comes out clean.  Cool on a wire rack for about 10 minutes before removing pan.  Let cool a little longer before slicing.  Serve warm, or double the recipe like we did and have one warm from the oven and save the other one for another day.  This recipe freezes very well. Here is the recipe…Enjoy!

Suz’s Banana Bread

1/2 c. margarine
1 c. sugar
2 eggs, beaten
2 to 4 bananas, mashed
1/2 c. hot coffee
2 c. flour
1 tsp. soda
pinch of salt
1/2 tsp. baking powder
1/4 c. nuts

Blend margarine and sugar. Add beaten eggs, bananas and dry ingredients. Add coffee and nuts. Bake in a greased loaf pan at 350°  for 45-55 minutes.  Recipe can easily be doubled.

We have several other delicious Banana Bread recipes for you to browse through:

Lori’s Banana Bread, Banana Pineapple Bread (Bundt Pan), Banana Sour Cream Bread, & Best Banana Bread.  Let us know what you think…We think they are all winners!

We always LOVE to hear from you!  Pop us an email, leave a comment in the box below, or of course, STOP by to see us at Adrians!  (We wouldn’t mind if you brought a sample! :-) )

X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X O X

Our second idea for a great Thank You to teachers is this Snack Cake in a Jar recipe.  It is easy for you (and your little helpers) to put together and it is easy for the recipient to prepare; plus it is super tasty!

Suz's Fudgy Snack Cake Gift in a Jar

Suz’s Fudgy Snack Cake Gift in a Jar

So easy to prepare…Just layer the dry ingredients into a quart jar, mix up the topping ingredients and place in a plastic bag. Print off the simple instructions and decorate the top of the jar with a colorful piece of cloth.  Give to your favorite teacher!

Here’s how to easily prepare the snack cake:

Lightly beat the egg

Add milk

Add milk

Pour in the milk, then add the melted butter or margarine.

Next add the vanilla

Pour contents of the jar into the wet ingredients an mix well.

Almost to pretty to open!

Mix well with a spoon until lumps are just about gone.  Pour into a prepared 8×8 or 9×9 inch greased baking dish.

Next sprinkle on the topping mix from the small packet.

It is sure starting to look good!

Bake for 30-40 minutes depending on the size of baking dish that you have used.  This came out nice and moist and yummy!  It would be great served with a scoop or two of vanilla ice cream!  Make some for gifts, or just make up the recipe for a fast and easy Snack Cake! Enjoy!

Suz’s Gift in a Jar…Fudgy Snack Cake

Suz McIver
Topeka, Kansas

Looking for a great idea for last minute Teacher’s Gift, Christmas Idea or something for a bake sale? Suz is a friend of ours from Topeka, and she gave us this tasty Fudgey Snack Cake for Christmas…while cleaning out cupboards this morning, we ran across it and thought it would be a great fast dessert.  Very easy to prepare, and a really nice gift.  You can easily create multiples of this recipe.

1-1/2  cups  all-purpose flour
1  tsp.  baking powder
1/4  tsp.  baking soda
1/4  tsp.  salt
1/3  cup  unsweetened cocoa powder
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
1/3  cup  bittersweet or semisweet chocolate pieces
1/3  cup  chopped walnuts or pecans
1/3  cup  peanut butter-flavored, butterscotch-flavored or white baking pieces
1/3  cup  bittersweet or semisweet chocolate pieces

1. Layer in a wide-mouth 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, brown sugar, and the 1/3 cup bittersweet chocolate pieces. Tap jar gently on the counter to settle each layer before adding the next.

2. For topping: Tear off one 12-inch square of plastic wrap. Place walnuts, peanut butter pieces and the 1/3 cup bittersweet chocolate pieces in center of plastic wrap; twist plastic wrap to seal. (Or use a small plastic bag.) Place topping mixture in jar. Cover the jar.

3. Give as a gift (or store the layered jar of cake ingredients at room temperature up to 1 month)  and attach a recipe card with the following instructions:

4.
1. Before using, remove topping mixture; set aside. Shake remaining ingredients in jar to mix.
2. Lightly grease an 8x8x2-inch or 9x9x2-inch baking pan.
3. In a large bowl, combine 1 egg, lightly beaten; 3/4 cup milk; 1/3 cup butter, melted and cooled, or 1/3 cup vegetable oil; and 1 1/2 teaspoons vanilla. Using a wooden spoon, stir in jar contents until combined. Spread batter into prepared pan. Sprinkle with topping mixture.
4. Bake, uncovered, in a 350 degree F oven about 35 minutes for the 8x8x2-inch baking pan or 25 to 30 minutes for the 9x9x2-inch baking pan or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve slightly warm or at room temperature. Makes 9 servings.

We always LOVE to hear from you!  Pop us an email, leave a comment in the box below, or of course, STOP by to see us at Adrians!  (We wouldn’t mind if you brought a sample! :-) )

ADRIANS BOUTIQUE
118 N. Main, Buhler, KS 67522
620-543-6488
adrians@buhlerks.net
http://www.adriansonline.com
www.facebook.com/adriansboutique
Visit our Blog for hundreds of delicious recipes!
adriansboutique.com


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Tahitian Chicken

11 04 2011

This is a delicious dinner that is perfect for serving your family or for a large group.  We have actually served 200-300 people this unique dish at special events at Adrians…The really nice thing about it is that it can easily be made ahead and frozen…then when ready to serve, just make some rice, put out the toppings and you’re ready to go!

A Rotisserie Chicken saves time...

We started with two Rotisserie Chickens for this recipe…it just seems like I am running behind lately, so starting with a rotisserie chicken just saves time.  I really do prefer to roast my own chicken!  It is so easy to do, but you do have to have TIME to get it roasted!

Not the prettiest bird!

This is a perfect example of why you should roast your own bird!  I was pretty disappointed when we pulled this out of the box.  It had definitely been in the oven too long!

Chicken is almost ready

Fortunately, we had two chickens and between the two, got plenty of meat for our Tahitian Chicken…Debone the chicken and save the bones to boil later for some really great chicken broth!

Don't forget the crock-pot liners!

If you’ve followed us for very long, you’ll already know that we LOVE these Slow-Cooker liners from Reynolds.  We use them all the time at the store for very easy clean-up.  I hate to scrub out a cooked on mess from the crock-pot! You can find them by the ZipLock bags at the grocery store…my kitchen is never without them!!!

Gather the ingredients for the sauce

The sauce for Tahitian Chicken is made from ingredients most of us have in the pantry.  I even keep small cans of pineapple juice in my pantry just for this recipe…Looks like I need to put Soy Sauce on my grocery list! :-)

My photo of the sauce cooking turned out to be just foggy steam…sorry!  Just put all of the sauce ingredients into a sauce pan and bring to a boil.  Stir constantly and let boil for 2 minutes before pouring over the bite-sized chicken.

Let simmer in Slow-Cooker

Let chicken mixture simmer in your (lined) Crock-Pot until ready to serve.  I have also frozen the chicken mixture in gallon sized ZipLock freezer bags at this point in the preparation for serving at a later time.

Rice Cooker

A Rice Cooker is one of my favorite kitchen tools (I actually have two of them!).  You can prepare rice any way you like for this dish, but I have to say that I love preparing rice in my rice cookers!  I have a small one that we use just for our family, and a larger one that I can prepare 10 cups of raw rice which yields over 20 cups of perfectly cooked rice.

Perfect Rice!

This is a great buffet line meal…even for just one family.  Put the Rice, Chicken mixture and all of the toppings on the counter, and let everyone go through a line and add all of their favorite toppings…choose from Chinese noodles, maraschino cherries, green onions, mandarin oranges, pineapple tidbits, peanuts, cashews, soy sauce, raisins, coconut or ????

Toppings for Tahitian Chicken

Now here is the disappointing part…I FORGOT to take a photo of the dinner as served…so sorry!  The good news is that we make this on a pretty regular basis, so I’ll be able to add that later.  Again, this is just a great “make ahead” meal for your family or for a crowd.  Hope YOU enjoy it as much as we have over the years.

Tahitian Chicken
Vicki Adrian, Buhler, Kansas
Adapted from a recipe from Elaine Franz of Buhler, Kansas

2 rotisserie chickens, deboned and cut into bite sized pieces
OR 8 cups diced cooked chicken breast

Hot cooked rice

Tahitian Sauce
1 1/4 c. pineapple juice
1 c. sugar
2 T. cornstarch
1/2 c. apple cider vinegar
1 T. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Garnishes
cocktail peanuts, cashews, mandarin oranges, sliced green onions, coconut, Chinese noodles, pineapple tidbits, raisins, sunflower seeds, maraschino cherries & ????? use your imagination!

Whisk all of the sauce ingredients together in a saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes.  Place crock pot liner in slow cooker.  Add chicken and pour sauce over all.  Heat and keep warm for serving.  Serve over hot rice and let guests top with whatever garnishes they would like.

*Note this is such an easy main dish to serve to a crowd and seems to please both men & women alike!  It is an all time favorite that we serve for events at Adrians.  Some tips: Prepare chicken and sauce ahead of time and freeze in gallon zip lock freezer bags.  These stack really nicely in the freezer.  When your party day arrives, thaw chicken, put in crock pot and let heat.  Cook your rice in a rice cooker, then open up the jars & cans of toppings…Very Easy!

Click for Easy Print Recipe for Tahitian Chicken

We LOVE to hear from you!  How are YOU using our recipes & ideas? Please leave a comment in the Reply box below. Thanks!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
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Baking Cookies…

1 04 2011

Gather the Ingredients...

Sometimes the most ordinary baking is the clear favorite with your family…We made cookies tonight to take to church for a Children’s Fair next weekend.  I find baking to be great relaxation therapy after a busy day!  Today my BRAIN hurt…I was in the office all day and was ready for a change of pace when I got home.

This recipe comes from Linda Pauls who lives here in Buhler.  She is an award winning (many times over) Kansas State Fair Champion Baker, and we are honored to have some of her recipes included in our Adrian’s “Between Friends” Cookbook.  This is her Oatmeal Cookie recipe, and is just pretty tasty!  They are crispy on the outside, and nice and soft on the inside.

Start with the butter flavored shortening, brown sugar, white sugar & eggs.

Start by putting the butter flavored Crisco, brown sugar, white sugar and eggs into your mixing bowl.

Madagascar Vanilla Paste

We found this Vanilla Paste and it is heavenly!  I use it in place of vanilla extract.  Smells amazing!

Beat thoroughly...Love my Beater Blade!

I love my Beater Blade Replacement Blade for my Kitchen Aid Mixer…It thoroughly cleans the sides and bottom of the bowl.  Click to view a great side-by-side Beater Blade Video Demo.

Dissolve Baking Soda in Hot Water

Linda’s recipe calls for dissolving the baking soda in one teaspoon of hot water…what a great idea!  I have occasionally bitten into a muffin or cookie and had a clump of baking soda in one bite. Ugh!  This solves that problem in a very simple step! I will do this with other recipes as well.

Now add the real goodies!

Now for the good stuff…Coconut, Oatmeal and Raisins (however, I substituted Craisins today…no raisins in the house). Mix it all together.

The lovely dough...Why bake it??? I love cookie dough!

Now scoop it all out onto greased cookie sheets and bake for about 10-12 minutes.  I use a stainless steel cookie scoop to get the cookies to be a uniform size and shape.

All lined up like little soldiers!

Of course, by now the house is smelling heavenly as these start to bake.  There is no candle (even at Adrians :-) that smells as good as REAL home baked cookies coming out of the oven!

Mmmmmmmm.......

All we need now is an icy cold, tall glass of milk.  Good thing most of these are going into the freezer for later…it would be hard to stay away from these cookies!

Oatmeal Cookie Recipe from Adrian's Between Friends Cookbook

I mentioned above how much I love to use my Beater Blade.  It is a REPLACEMENT blade for the Kitchen Aid Mixers that continuously scrapes down the sides of the bowl saving you time and frustration.  No more pockets of leftover flour in the bottom of the bowl! We carry several different sizes at Adrians, and I would highly recommend them to any of you that are Kitchen Aid owners.  Here is a short demo video showing the Beater Blade making Oatmeal Raisin Cookies.  I think you will enjoy watching it!

Oatmeal Cookies (with Coconut & Raisins)
Linda Pauls, Buhler, Kansas

Click for an Easy Print Copy of Oatmeal Cookie Recipe

1 c. brown sugar
1 c. white sugar
1 c. shortening, butter flavored
2 eggs
1 tsp. vanilla
1 tsp. hot water
1 tsp. baking soda
1 tsp. salt
1 1/2 c. flour
2 c. quick oats
1/2 c. chopped nuts
1 c. coconut
1 c. raisins (optional)

Preheat oven to 350 degrees. In a large bowl, mix the sugars and shortening and cream well; add eggs and mix well. Add vanilla in hot water; mix in well. Mix all the other ingredients together and slowly add to creamed mixture. Drop by teaspoonfuls onto cookie sheet and bake at 350 for 10 minutes or until lightly browned.  Cool on racks.

*NOTE:  Linda is an award winning baker and has collected many Blue Ribbons, Grand Champion Ribbons, and honors at the Kansas State Fair over the years.  We are thrilled that she was willing to share some of her recipes for our “Between Friends” cookbook.  Thanks so much Linda!

We featured our BEATER BLADE Video Demo with this recipe in our Newsletter.  Click here to view a short video showing HOW to make Oatmeal Raisin Cookies with your Kitchen Aid mixer and a BEATER BLADE.  Click Here for Video

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
For many more delicious recipes, visit our blog: adriansboutique.com

We love to hear from you! Please leave your comments in the box below.

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Barbeque Meatballs

29 03 2011

Donna's Barbeque Meatballs

Welcome back to our Blog…today’s featured recipe comes from a talented cook, Donna Greenleaf, from Pratt, Kansas.  We have featured some of her other recipes in our Adrian’s E-Newsletters, and she certainly knows her way around the kitchen!  Hope you will enjoy these deliciously sweet meatballs.  Perfect freezer dish!  Divide up the recipe for a “eat some now, freeze some to give away or serve later” kind of meal.

Start with fresh ingredients…

I had such a sweet note from a friend, Shirley Grose, from southern California..”…I also just printed off the chicken salad recipe and the chicken enchiladas. I do cooking for sick people in our church from time to time–new moms, people who are down on their luck, etc., so I want to make some of these recipes and package them in those freezer pans with cardboard lids, in quantities that would feed the # of people in their families (i.e. 2 parents; 1 kid), etc. These recipes are giving me new ideas.”  This is EXACTLY what I wanted to happen with our recipe Blog, newsletters, etc.  Homemade food is such a blessing to families or individuals.  Thank you for your compassion and willingness to serve Shirley!

Farm fresh eggs...a treat!

This is such a simple recipe…just mix up all of the meatball ingredients together in a large bowl.  Squish it really good and mix thoroughly.  Then form into meatballs.  Line them up in a single layer in a 9 x 13 pan.

Barbeque Meatball Recipe

We actually made about 1 1/2 times this recipe and made a meatloaf out of about a third of the mixture.

We decided to make a Meatloaf too!

Mix up the sauce and pour over meatballs. Bake at 350 for about an hour.This will be delicious served with a potato casserole, over rice, and a perfect dish to share at a Potluck or to share with another family.  YUM!  Thank you Donna for sharing your recipe!

Barbeque Meatballs

Meatballs:
12 oz. evaporated milk
3 lbs. ground beef
2 c. oatmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
2 eggs
1/2 c. onion, chopped
2 tsp. salt
2 tsp. chili powder

Mix all ingredients; shape into balls the size of walnuts. Place in a single layer in a 9 x 13 pan that has been sprayed with non-stick spray.

Sauce:
2 c. catsup
2 c. brown sugar
2 T. liquid smoke
1/2 tsp. garlic powder

Mix all together and pour over meatballs.  Bake for about one hour at 350 degrees.

*Note: If frozen, allow to thaw in the refrigerator for about 24 hours, then bake as directed or until bubbly. Click Here for Easy Print Recipe.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
Visit our blog: adriansboutique.com
This recipe is featured in Adrian’s “Between Friends” Cookbook.

 


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Jenny’s Chicken Salad

21 03 2011

Jenny's Chicken Salad

Cool & refreshing on a warm spring or summer day, homemade Chicken Salad is just hard to beat!  We are continuing our series on Comfort Foods that are also Freezer Friendly, but are going to break away today from that for this post.  For those of you that have just discovered our blog, right now we are journaling through a day that we spent filling the freezer for our daughter-in-law, Cassie while she is recovering from some health issues.

Start with a Rotisserie Chicken

Our recipe today steps away from the freezer meals, because they were also in need of something that was just ready to grab out of the fridge for an easy to fix lunch. We started with a nice Rotisserie Chicken from the Deli.  Skin & de-bone the cooled chicken, then tear or cut into bite sized pieces.  We used one whole chicken.

Dice the celery

Dice the celery…this gives the chicken salad some great texture and CRUNCH!  This recipe comes from an experience our daughter, Jenny had while working at a great little diner one summer during college.  It is a light and delicious Chicken Salad that is refreshing served on a nice hearty bread, a light croissant, or on a lettuce leaf as a salad.

Halve your Red Grapes

Next, prepare your red grapes.  Wash and stem them, then slice in half. Jenny learned so much about made from scratch cooking during the weeks she worked at the diner!  (Note to self…we’ll have to feature the homemade Cream Puffs someday soon! :-)

We go for the REAL mayonnaise...Hellmanns!

Mix up the sauce that holds it all together using Real mayonnaise, sugar, salt & pepper. It’s starting to look like Chicken Salad!

Serve on a hearty wheat berry bread, a light croissant, or on a lettuce leaf.  Refreshing and delicious!

Chicken Salad on Croissant

Any church potluck will confirm the fact that there are hundreds of great Chicken Salad recipes out there that are family favorites! We hope you enjoy this very simple one. Click here for easy print recipe.

Chicken Salad Diner Style

1 prepared Rotisserie chicken, cooled, deboned and torn into bite sized pieces
1 1/2 – 2 1/2 cups seedless red grapes, cut in half
3 – 5 stalks celery, finely diced
1 1/2-2 T. sugar
1 cup real mayonnaise…(really the REAL mayo!)
salt & pepper (optional)

Mix all ingredients together.  Add a little more mayonnaise if needed.  Chill thoroughly if you can wait! Delicious served on a fresh croissant, hearty wheat bread, or beautifully arranged on a lettuce leaf.

This is such a simple recipe, but delicious!  An option would be to add some slivered almonds or chopped pecans, but my family likes it better without the nuts. Pretty enough to serve at a ladies luncheon, and hearty enough that the guys even like it!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
For many more delicious recipes, visit our blog: adriansboutique.com

We would LOVE to hear from you, and are always looking for new recipes. Please leave your comments in the box below.


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Chicken Enchiladas Suisas

19 03 2011

Chicken Enchiladas Suisas

…Continuing our little mini-series of Comfort Foods that are also very FREEZER FRIENDLY… and feel like this is same song, second verse…this is another favorite recipe that I have had for over 30 years.  A little gal, Melody Connor was in our “Newly Married” Sunday School class and served it to us for dinner at their house.  Of course, even back then, I was never shy about asking for a good recipe when I taste something delicious!

Gather the goodies...

Start by gathering up the ingredients…looks like a big mess here… :-) We were making about 8 recipes at the same time!  I just love it when we’ve got a hundred things going!  Living out in the country if you forget an ingredient, you just have to start substituting.  Sometimes, it turns out to be a whole other dish!

Rotisserie Chicken

We started out with a rotisserie chicken, but you can use any cooked style chicken that you like.  This chicken was relatively small, so we used the whole chicken. Just remove the skin, debone and tear into bite sized pieces.

This recipe was featured in Adrian's "Between Friends" Cookbook

Mix chicken with green chilies, sour cream & cumin.  Place about 1/4-1/3 cup of chicken mixture on each of the tortillas and roll up. Mix up sauce and pour over the top of the rolled tortillas.  Top with some shredded (sharp) cheddar cheese. Now you can either wrap tightly and place in your freezer, or bake them right away to serve for dinner!

Chicken Enchiladas Suisas

This is a great dish to serve to a crowd!  We have served these enchiladas a couple of times at Adrians during different special events.  They are not too spicy, or too messy, so most everyone seems to like them. At the store, we cut these into halves or thirds because they really do make a large enchilada. Serve with some great crunchy tortilla chips, Mexican rice, a nice salad and don’t forget a little (or A LOT) of homemade guacamole on the side!

Filling the Freezer with Comfort Foods

The staff makes fun of me, because I always seem to have a “story” behind these recipes…”Served at my great grand-pappy’s second cousin’s funeral…etc. etc” :-) … Let me say that I just can’t help it!  :-)   I always tend to go to my tried & true recipes from my old, old recipe box first!

Chicken Enchiladas Suisas
Click Here for Easy Print Recipe

3 1/2 c. diced cooked chicken (or 1 small rotisserie chicken)
4 oz. chopped green chilies
1/2 c. sour cream
1/2 tsp. cumin
10 flour tortillas
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. cumin
2 c. shredded cheddar cheese
Garnishes: chopped green onions, chopped tomatoes & sliced black olives

De-bone chicken and shred or chop into bite sized pieces. Mix cooked chicken, green chilies, sour cream and cumin together. Place about 1/4 to 1/3 cup of filling in each of the 10 tortillas and roll up. Place filled tortillas in greased 9 x 13 casserole dish. Combine cream of chicken soup, milk, cumin and 1 1/2 cups shredded cheese. Bake at 350 degrees for 30 minutes or until bubbling. Garnish with chopped green onions, chopped tomatoes and sliced black olives if desired.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
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For more delicious recipes, visit our blog: adriansboutique.com

*Note:  These enchiladas have been served at several Adrians events.  Can be easily prepared ahead and frozen for your convenience…Great for a crowd!


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Cooking for Cassie Marathon!

14 03 2011

Clockwise starting with Crock Pot: Tahitian Chicken, Company Potatoes, Barbeque Meatballs, Chicken Enchiladas Suisas, Meatloaf, Chicken Spaghetti, Shepherd's Pie, Swedish Meatballs & (not shown) Chicken Salad

Our daughter-in-law, Cassie has had some pretty rough health issues for the last 5 or 6 weeks, so our daughter, Jenny & I thought we could help Josh & Cassie out by filling their freezer with some delicious comfort foods.  We would love to share some of these recipes with you…maybe you can use a couple of them to bless someone that is going through a difficult time.  Love to have you follow along on this journey with us…and we would love to hear back from YOU with ideas of great freezer meals, or a way that you have been blessed by someone, or by how you were able to help someone with a little home cooking!

We asked Cassie to make a list of their favorite comfort foods that would also do well frozen.  All of the recipes were found in either “The Pioneer Woman Cooks” or “Adrian’s Between Friends” Cookbooks.  Here is the list we worked from: Chicken Enchiladas Suisas, Barbeque Meatballs, Meatloaf, Tahitian Chicken, Swedish Meatballs, Company Potatoes, Pioneer Woman’s Chicken Spaghetti, Shepherds Pie & Chicken Salad for sandwiches.

Cassie & Josh are staying with wonderful friends, Clint & Jenny and their adorable young sons, Jack (1 1/2) and Charlie (6 months) while Cassie recovers.  We were thankful that Cassie felt good enough to join in much of the prep work…and we absolutely had a blast!  Our plan is to share all of the recipes in the next week or so.  Enjoy!  Vicki & Jenny

Ingredients for Pioneer Woman's Chicken Spaghetti

I LOVE Ree Drummond’s “Pioneer Woman Cooks” Cookbook…the photography is incredible…the recipes are delicious and I just really enjoy her style of writing.  Be sure to check out her blog at The Pioneer Woman.com…I’m sure you will enjoy it as much as we do!

It's easy to cook your own chicken!

Start by actually cooking your own chicken.  It is so easy,  makes the most delicious broth, and the chicken is tender and juicy.  Save this broth! We’re going to use some of it to add to our casserole, and use the rest to boil our spaghetti in for even more flavor.

Start with an exceptional recipe!

I love pictures when preparing a recipe and the Pioneer Woman Cooks has tons of them!  But just because a cookbook has photos, doesn’t necessarily mean that the recipe is that great.  Cooking is definatly part art and part science…with a lot of love mixed in.

Choose very fresh ingredients for exceptional results.

After cooking and de-boning the chicken, cook the spaghetti in the broth and set aside.  Follow the recipe to put it all together (very easy), and pour the entire mixture into a 9 x 13 greased casserole.

The finished casserole.

I can tell you that this recipe made plenty!  The casserole was heaped when we poured it into the pan, but after several of us tasted it (and I’m pretty sure several took more than one bite) :-) it was ready to go into the freezer.

Ready for the Freezer!

“The Pioneer Woman Cooks” Chicken Spaghetti

1 cut up fryer chicken
1 pound thin spaghetti
4 oz. jar diced pimentos, drained
1 small onion
1/4 c. finely dice green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry’s
freshly ground black pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Preheat oven to 350. Add the chicken to a stock pot. Cove with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes (longer if your chicken is not cut up). Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.  Remove two cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.  Drain the spaghetti, discarding the cooking liquid. Set aside.

With two forks (or your fingers) remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimentos. Dice the onion and green pepper. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup and the two reserved cups of chicken broth. Add two cups of the shredded cheddar cheese. Then add the onion, green pepper and pimento. Add the seasoned salt, black pepper and cayenne pepper (optional). Finally add the diced chicken and broth.  Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1/2 cup of shredded cheese.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

Now all you need is some fresh bread, a great salad,  crisp, cool evening and a bunch of hungry people!  Enjoy!


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