Baked Buttermilk Chicken Chicken and Broccoli Braid Cinnamon Ricotta Crescent Rolls Simple Scallop Spinach Alfredo

February 20, 2014

Baked Buttermilk Chicken

February 14, 2014

Chicken and Broccoli Braid

Newest

Baked Buttermilk Chicken

Oh yeah!  This is some down home Southern cooking right here.  This chicken is unbelievably good for baked chicken and the gravy is to die for.  You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.

Oh yeah! This is some down home Southern cooking right here. This chicken is unbelievably good for baked chicken and the gravy is to die for. You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.

Baked Buttermilk Chicken

4 Servings - Serving Size: 1 Chicken Breast

Baked Buttermilk Chicken

Oh yeah! This is some down home Southern cooking right here. This chicken is unbelievably good for baked chicken and the gravy is to die for. You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.

Ingredients:

  • 1 1/2 cups buttermilk*
  • 1/4 cup butter
  • 4 boneless, skinless chicken breast, thawed if frozen
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 (10 ounce) can cream of mushroom soup
  • 1 tablespoon dried parsley

Directions:

  1. Preheat oven to 425F.
  2. Melt butter in a 9x13 inch pan.
  3. Place 1/2 cup of the buttermilk onto a shallow dish, set aside the rest
  4. In another shallow dish, mix together the flour, salt and peppers.
  5. Dip chicken in the buttermilk.
  6. Then dredge the chicken into the flour mixture.
  7. Place the dredged chicken in the prepared pan.
  8. Bake uncovered for 30 minutes.
  9. Turn the chicken over and bake for an additional 15 minutes.
  10. Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
  11. Pour over chicken and bake for 15 minutes more.
  12. Transfer the chicken onto a serving platter and garnish with parsley.
  13. Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
  14. Serve topped with the pan gravy and a side of mashed potatoes.

Notes

*I use powdered buttermilk because it has a very long shelf life and taste just as good as fresh buttermilk.

Recipe slightly adapted from Group Recipes

http://www.thehungryhoarder.com/2014/02/20/baked-buttermilk-chicken/

Chicken and Broccoli Braid

Yet another quick easy dinner idea for left over cooked chicken, which I always have frozen.  I love the look of this braid and it was loaded with flavor and very filling.  Serve with a side of cranberry sauce for a complete meal.

Yet another quick easy dinner idea for left over cooked chicken, which I always have frozen. I love the look of this braid and it was loaded with flavor and very filling. Serve with a side of cranberry sauce for a complete meal.

Chicken and Broccoli Braid

6 Servings - Serving Size: 1 Slice

Chicken and Broccoli Braid

Yet another quick easy dinner idea for left over cooked chicken, which I always have frozen. I love the look of this braid and it was loaded with flavor and very filling. Serve with a side of cranberry sauce for a complete meal.

Ingredients:

  • 1 egg yolk
  • 1 can crescent roll dough or crescent rolls
  • 1 cup cook boneless, skinless chicken breast roughly chopped
  • 1 cup shredded cheddar cheese
  • 1 cup frozen broccoli, chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon dried rosemary

Directions:

  1. Preheat oven to 375F.
  2. Prepare broccoli according to package instructions, drain.
  3. Beat the egg yolk in a small bowl, set aside.
  4. Line a cookie sheet with parchment paper.
  5. Unroll crescent dough onto the middle of the paper.
  6. If using rolls instead of just dough, lightly pinch the seams together.
  7. Using a paring knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
  8. In a large bowl, combine chicken, cheese, broccoli, mayonnaise and dried rosemary.
  9. Spread the mixture down the middle of the dough in a mound.
  10. Sprinkle lightly with black pepper if desired.
  11. Fold each strip of dough over the chicken mixture alternating from each side to form a braid.
  12. Using a pastry brush, lightly brush the entire braid with the beaten egg yolk.
  13. Bake for 20-25 minutes until golden brown.
  14. Cool on cookie sheet for 2-3 minutes.
  15. Cut into serving size pieces.

Notes

Recipe slightly adapted from Food Family Finds

http://www.thehungryhoarder.com/2014/02/14/chicken-and-broccoli-braid/

Cinnamon Ricotta Crescent Rolls

Wow!  I don't think I even need to caption this recipe.  Just look at them, they are warm, sweet and delicious.

Wow! I don’t think I even need to caption this recipe. Just look at them, they are warm, sweet and delicious.

Cinnamon Ricotta Crescent Rolls

8 Servings - Serving Size: 1 Roll

Cinnamon Ricotta Crescent Rolls

Wow! I don't think I even need to caption this recipe. Just look at them, they are warm, sweet and delicious.

Ingredients:

  • 1/2 cup ricotta cheese
  • 1/4 cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped dates (not pictured)
  • 1 can (8 ounce) crescent rolls
  • 3/4 cup powdered sugar
  • 1 tablespoon non-dairy coffee creamer
  • 1/8 teaspoon almond extract

Directions:

  1. Preheat oven to 375F.
  2. In a small bowl, cream together ricotta cheese, granulated sugar, cinnamon and salt.
  3. Fold in chopped dates.
  4. Line a cookie sheet with parchment paper.
  5. Open canned dough and separate the triangles and lay them out on the cookie sheet.
  6. Spread a couple of tablespoons of the cheese mixture onto each triangle of dough.
  7. Starting at the wide side of the triangle, roll it up.
  8. Continue with each piece of dough.
  9. Bake for 11-13 minutes or until golden brown.
  10. In a small bowl, mix powdered sugar, almond extract and coffee creamer.
  11. You may need to add more creamer if the icing is took thick.
  12. Using a spoon, drizzle the icing over each of the rolls.
  13. Serve warm.
http://www.thehungryhoarder.com/2014/02/05/cinnamon-ricotta-crescent-rolls/

Simple Scallop Spinach Alfredo

This simple but tasty meal took only about 15 minutes to put together.  The scallops and spinach are such a healthy combination for the this creamy noodle dish.  Serve with your favorite bread and you have a quick weekday meal, your family is sure to love.

This simple but tasty meal took only about 15 minutes to put together. The scallops and spinach are such a healthy combination for the this creamy noodle dish. Serve with your favorite bread and you have a quick weekday meal, your family is sure to love.

Simple Scallop Spinach Alfredo

4 Servings

Simple Scallop Spinach Alfredo

This simple but tasty meal took only about 15 minutes to put together. The scallops and spinach are such a healthy combination for the this creamy noodle dish. Serve with your favorite bread and you have a quick weekday meal, your family is sure to love.

Ingredients:

  • 1 package (4.5 ounce) alfredo pasta mix
  • 1/2 cup milk
  • 2 tablespoons butter, divided
  • 8 ounces wet-pack bay scallops, thawed and drained
  • 2 cups baby spinach
  • 8-10 cherry or grape tomatoes, cut in half
  • 2 tablespoons grated parmesan cheese

Directions:

  1. Prepare the pasta mix according to package instructions.
  2. Add the halved tomatoes during the last 2 minutes of cooking.
  3. Meanwhile heat remaining tablespoon of butter in a nonstick skillet over medium-high heat.
  4. Add the scallops tossing gently to coat in the butter.
  5. Continue to cook for 4-5 minutes tossing frequently.
  6. Add spinach, tossing to coat.
  7. Continue to heat until spinach begins to wilt.
  8. Gently stir scallop/spinach mixture into the pasta.
  9. Sprinkle with grated parmesan cheese before serving.
http://www.thehungryhoarder.com/2014/02/05/simple-scallop-spinach-alfredo/

Sausage and Cabbage Steam Pot

This reminded me so much of a New England Boiled Dinner.  I absolutely love the baby dutch yellow potatoes and you don't loose one bit of flavor when they are cooked this way.  The sausage gave the dish a bit of a smoked flavor which was a nice touch.  Not to mention it made the whole house smell delicious!

This reminded me so much of a New England Boiled Dinner. I absolutely love the baby dutch yellow potatoes and you don’t loose one bit of flavor when they are cooked this way. The sausage gave the dish a bit of a smoked flavor which was a nice touch. Not to mention it made the whole house smell delicious!

Sausage and Cabbage Steam Pot

6 Servings

Sausage and Cabbage Steam Pot

This reminded me so much of a New England Boiled Dinner. I absolutely love the baby dutch yellow potatoes and you don't loose one bit of flavor when they are cooked this way. The sausage gave the dish a bit of a smoked flavor which was a nice touch. Not to mention it made the whole house smell delicious!

Ingredients:

  • 1 head green cabbage
  • 2 white onions
  • 1 bag (24 ounce) baby dutch yellow potatoes
  • 1 package (13 ounce) skinless turkey smoked sausage
  • 1/2 teaspoon celery salt, divided
  • 1 teaspoon black pepper, divided

Directions:

  1. Rinse cabbage and slice off stem.
  2. Cut the cabbage into 6 wedges.
  3. Don't worry about removing the core as it will keep the wedges intact.
  4. Place cabbage wedges into the bottom of a large stock pot.
  5. Peel and quarter each onion and place between the wedges of cabbage.
  6. Sprinkle cabbage and onions with 1/2 the celery salt and 1/2 of the black pepper.
  7. Add whole potatoes.
  8. Cut each link of sausage into about 3 or 4 pieces.
  9. Place sausage on top of potatoes.
  10. Sprinkle with remaining celery salt and black pepper.
  11. Pour chicken broth into pot.
  12. Bring pot to a boil then cover tightly with foil or a very tight fitting lid.
  13. Reduce heat to medium-low.
  14. Cook for 60-75 minutes or until potatoes are very tender.

Notes

Recipe slightly adapted from South Your Mouth

http://www.thehungryhoarder.com/2014/01/30/sausage-and-cabbage-steam-pot/

 

Beer Brats with Onions

This is my favorite way to cook bratwurst, I love the flavor that the onions and beer give the sausage while is it simmered and steamed.

This is my favorite way to cook bratwurst, I love the flavor that the onions and beer give the sausage while is it simmered and steamed.

Beer Brats with Onions

Approximately 5 Servings - Servings Size: 1 Bratwurst

Beer Brats with Onions

This is my favorite way to cook bratwurst, I love the flavor that the onions and beer give the sausage while is it simmered and steamed.

Ingredients:

  • 4 tablespoon butter
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 large onion
  • 1 pound bratwurst
  • 1 can (12 ounce) beer
  • 1 package hotdog buns
  • 1/4 cup yellow mustard

Directions:

  1. Peel, half and slice the onion thin.
  2. Melt butter in a large skillet over low to medium heat.
  3. Sprinkle butter with salt and pepper.
  4. Toss the onion in with the butter and saute until caramelized, stirring frequently.
  5. Push the onions over to one side of the pan.
  6. Increase heat to medium high.
  7. Add bratwurst to the pan and quickly brown brats, turning once.
  8. Reduce heat to low.
  9. Pour beer over the brats, and cover.
  10. Simmer on low heat for 10-15 minutes or until brats are no longer pink.
  11. Using a slotted spoon, transfer brats and onions to a serving platter.
  12. Drain and discard remaining liquid in the skillet.
  13. Serve brats on bun topped with onions and mustard.
http://www.thehungryhoarder.com/2014/01/02/beer-brats-with-onions/

IHOP Garden Stuffed Crepes Copycat

I have become totally obsessed with this dish from IHOP.  The bad thing is, there are over 1000 calories in the dish from IHOP.  Of course the hollandaise sauce is what makes the dish delicious, so I couldn't very well omit that.  I did, however substitute the eggs with a healthy egg substitute.  These garden stuffed crepes are delicious, try at your own risk of becoming addicted.

I have become totally obsessed with this dish from IHOP. The bad thing is, there are over 1000 calories in the dish from IHOP. Of course the hollandaise sauce is what makes the dish delicious, so I couldn’t very well omit that. I did, however substitute the eggs with a healthy egg substitute. These garden stuffed crepes are delicious, try at your own risk of becoming addicted.

IHOP Garden Stuffed Crepes Copycat

6 Servings - Serving Size: 1 Crepe

IHOP Garden Stuffed Crepes Copycat

I have become totally obsessed with this dish from IHOP. The bad thing is, there are over 1000 calories in the dish from IHOP. Of course the hollandaise sauce is what makes the dish delicious, so I couldn't very well omit that. I did, however substitute the eggs with a healthy egg substitute. These garden stuffed crepes are delicious, try at your own risk of becoming addicted.

Ingredients:

  • 3/4 cups milk
  • 1 egg, beaten
  • 1/2 tablespoon vegetable oil
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons butter, divided
  • 1/2 white onion, diced
  • 1 can (4 ounce) sliced mushrooms
  • 1+1/8 cup egg substitute
  • 2 cups fresh baby spinach
  • 1/2 cup shredded swiss cheese (not pictured)
  • 1 envelope (1.25 ounce) hollandaise sauce mix
  • 1 tomato, cored and diced

Directions:

  1. Whisk milk, beaten egg, vegetable oil, flour, salt and sugar together in a glass measuring cup until smooth, set aside.
  2. Heat a 6 inch non-stick skillet over medium-high heat.
  3. Spray skillet with cooking spray, while away from heat source.
  4. Return skillet to heat and pour approximately 2 tablespoons of batter into the skillet.
  5. Tilt the skillet in a circular motion to spread the batter thin and evenly.
  6. Cook the crepe for 1-2 minutes or until it starts to brown on the bottom and is dry on the top.
  7. Flip crepe over and continue to cook for an additional 30 seconds.
  8. Carefully remove crepe from pan using tongs and stack on a dry cutting board.
  9. Continue until batter is gone, spraying pan with the cooking spray as needed.
  10. In a large skillet, melt 2 tablespoons of butter over medium heat.
  11. Add diced onions, saute until transparent, about 4 minutes.
  12. Add sliced mushrooms and continue to saute another 3-4 minutes.
  13. Toss in spinach and continue to heat until spinach becomes limp.
  14. Add egg substitute and scramble until egg substitute is cooked through, scraping the pan with a wooden spatula as needed.
  15. Remove from heat and set aside.
  16. Prepare hollandaise sauce mix as indicated on the package using remaining butter.
  17. To assemble the crepes, place about 1/2 cup of filling in the middle of each crepe.
  18. Sprinkle with some shredded swiss cheese.
  19. Carefully roll over the crepe and place onto a serving plate.
  20. Drizzle the crepe with a couple of tablespoons of hollandaise sauce.
  21. Top with diced tomato before serving.
http://www.thehungryhoarder.com/2013/12/08/ihop-garden-stuffed-crepes-copycat/

Crab, Mushroom and Onion Quiche

This was my first attempt at a quiche.  Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time.  Using the egg substitute just didn't give it the fluffiness that I wanted and real eggs would only add less that 30 more calories per serving.

This was my first attempt at a quiche. Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time. Using the egg substitute just didn’t give it the fluffiness that I wanted and real eggs would only add less than 30 more calories per serving.

Crab, Mushroom and Onion Quiche

8 Servings - Serving Size: 1 Slice

Crab, Mushroom and Onion Quiche

This was my first attempt at a quiche. Since I am dieting, I wanted to omit the crust and also substitute with some other healthier ingredients. The flavor was great but I think I would lend to more calories and use real eggs next time. Using the egg substitute just didn't give it the fluffiness that I wanted and real eggs would only add less than 30 more calories per serving.

Ingredients:

  • 8 ounces crab meat, flaked
  • 1 teaspoon seafood seasoning
  • 1 tablespoon butter
  • 1/2 small onion, peeled and diced
  • 1 can (6.5 ounce) mushrooms, drained and diced
  • salt and pepper to taste
  • 1/2 cup 2% greek yogurt
  • 2 tablespoons all-purpose flour
  • 3/4 cup egg substitute
  • 1/2 cup fat free half and half
  • 1/2 cup swiss cheese, diced fine
  • 1/2 cup shredded colby jack cheese
  • 1 green onion, sliced for garnish.

Directions:

  1. Preheat oven to 350F.
  2. Spray a 9 inch deep pie dish with cooking spray.
  3. In a small bowl, sprinkle crab meat with seafood seasoning and toss to coat evenly.
  4. In a small skillet over medium heat, melt the butter.
  5. Add the onions to the butter and saute just until fragrant.
  6. Toss in the mushrooms, coating well.
  7. Sprinkle with salt and pepper.
  8. Remove from heat and set aside.
  9. In a medium bowl, blend together greek yogurt, flour, egg substitute and half and half until blended.
  10. Fold in seasoned crab, cheeses, onions and mushrooms.
  11. Spread into prepared pie plate.
  12. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
  13. http://www.thehungryhoarder.com/wp-content/uploads/2013/11/Crab-Mushroom-and-Onion-Quiche7.jpg
  14. Garnish with green onion before serving if desired.

Notes

Recipe adapted from allrecipes.com

http://www.thehungryhoarder.com/2013/11/14/crab-mushroom-and-onion-quiche/

General Tso’s Chicken

My taste buds have graduated from Orange Chicken to General Tso's Chicken recently.  I like the sweetness of it mixed with the heat of the red pepper.  This is my new meat compliment to a chow mein noodle dish.  You like it hot?

My taste buds have graduated from Orange Chicken to General Tso’s Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?

General Tso’s Chicken

4 Servings - Serving Size: About 6 Pieces

General Tso’s Chicken

My taste buds have graduated from Orange Chicken to General Tso's Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?

Ingredients:

    Sauce
  • 1/2 tablespoon vegetable oil
  • 2/3 tablespoons minced garlic
  • 1/4 cup hoisin sauce
  • 1/8 cup white vinegar
  • 1+1/2 tablespoons soy sauce
  • 3/4 cups water
  • 1/4 cup brown sugar
  • 1+1/2 tablespoons cornstarch
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • Chicken
  • 1 pound boneless, skinless chicken thighs
  • 2 large egg whites
  • 3/4 cup cornstarch
  • 3/8 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • vegetable oil for frying

Directions:

    Sauce
  1. In a small bowl, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, water, ginger and red pepper in a bowl.
  2. Set aside.
  3. Heat oil in a small saucepan over medium-high heat.
  4. Saute the garlic in the oil until fragrant, about 1 minute.
  5. Reduce heat to medium low.
  6. Add the hoisin mixture to the garlic.
  7. Stir well to blend.
  8. Continue to heat until the sauce is dark brown and has thickened.
  9. Remove from heat, cover and set aside.
  10. Chicken
  11. Heat vegetable oil in a large sauce pan to 325F.
  12. Cut chicken into cubes about 1 inch, trimming excess fat.
  13. Whisk egg whites in a shallow bowl until foamy.
  14. Combine cornstarch, flour, and baking soda in a quart size ziploc bag.
  15. Add a couple of chicken cubes to the egg white bowl, be sure to coat each piece of chicken well.
  16. Remove chicken from egg allowing excess egg white to drip off and toss into the ziploc bag.
  17. Shake well to coat each piece.
  18. Place coated chicken on a plate and repeat until all chicken pieces have been dipped in the egg white and tossed in the powdered mixture.
  19. Fry chicken pieces in batches until golden brown, turning once during cooking.
  20. Transfer cooked chicken onto a paper towel lined plate.
  21. Heat the sauce over low-medium heat until heated through.
  22. Fold in the chicken pieces until well coated.
  23. Continue to heat for an additional 5 minutes to allow chicken to absorb sauce.
  24. Serve over rice or with a noodles.
  25. Garnish with sliced green onions if desired.

Notes

Recipe adapted from All That Splatters

http://www.thehungryhoarder.com/2013/10/29/general-tsos-chicken/

Cheesy Steak Stromboli

All the flavors of a philly cheese steak sandwich wrapped up neatly in a baked pizza crust.  Next time I would probably omit the seasoning as the deli meat and cheese added enough salt to it.

All the flavors of a philly cheese steak sandwich wrapped up neatly in a baked pizza crust. Next time I would probably omit the seasoning as the deli meat and cheese added enough salt to it.

Cheesy Steak Stromboli

6 Servings - Serving Size: 1 Slice

Cheesy Steak Stromboli

All the flavors of a philly cheese steak sandwich wrapped up neatly in a baked pizza crust. Next time I would probably omit the seasoning as the deli meat and cheese added enough salt to it.

Ingredients:

  • 3 tablespoons butter
  • 1/2 white onion, sliced
  • 1/2 green bell pepper, cut into strips
  • 1 can (6.5 ounce) sliced mushrooms, drained
  • 1 tablespoon minced garlic
  • 8 ounces deli roast beef, chopped
  • 1/4 teaspoon steak seasoning
  • 8 slices white american cheese
  • 1 can (11 ounce) refrigerated thin pizza crust dough
  • 1 egg yolk
  • 1 teaspoon water
  • 1/4 cup shredded parmesan cheese

Directions:

  1. Preheat oven to 350F.
  2. Sprinkle a cookie sheet lightly with corn meal.
  3. Melt butter in a large skillet over medium heat.
  4. Add sliced onions, tossing to coat with the butter.
  5. Saute until onion becomes translucent, about 5 minutes.
  6. Add bell peppers, tossing to coat.
  7. Continue to saute until peppers start to become limp, about 5 minutes.
  8. Toss in mushroom and garlic and continue to heat for an additional 3-4 minutes.
  9. Add roast beef, blending well.
  10. Sprinkle with steak seasoning and stir well.
  11. Lay 4 pieces of cheese around the top of the meat.
  12. Cover, reduce heat to low until cheese is melted into the meat.
  13. Meanwhile roll out pizza crust onto the parchment paper sprinkled lightly with flour.
  14. Lay the remaining cheese slices in a row down the middle of the dough.
  15. Spoon the meat mixture evenly onto the cheese slices.
  16. Fold over one long side of dough into the middle covering the filling.
  17. Fold over the other long side of dough over that.
  18. Pinch the pieces together to form a seam.
  19. Trim the end pieces to form a straight line and pinch those together as well.
  20. Carefully roll the dough off of the parchment paper onto the cookie sheet, seam side down.
  21. Whisk egg yolk with water and brush onto the stromboli using a pastry brush.
  22. Using a sharp knife, cut 4 or 5 slits in the top of the dough.
  23. Bake for approximately 15 minutes or until dough is a nice golden brown.
  24. Remove from oven, sprinkle with parmesan cheese.
  25. Return to oven and bake an additional 5 minutes or until cheese starts to melt.
  26. Let cool for 10 minutes before slicing.
http://www.thehungryhoarder.com/2013/10/26/cheesy-steak-stromboli/