Pan-Seared Chicken with Mustard Sauce

Here's a great recipe I made when I was staying at Ashley and Justin's after Harper was borne. It's from my William Sonoma "The Week Night Cook" Cook Book. It's super easy and really good. I like to serve this with some garlic mash potatoes, and a steamed veggie. but if you prefer rice, that would also go very well with this dish. This will serve 4 people.

Here's what you will need



4 Skinless, boneless chicken breast hales, about 2lbs total weight
Salt & Pepper
3 Tablespoons Butter
2 Teaspoon Mustard Seeds
2/3 cup Dry White Wine for the recipe and the rest for ME!!!
2/3 cup Chicken Broth
1/2 cup Heavy double cream
4 Tablespoons Dijon Mustard

Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickenss of about 1/2 inch.

Season with salt and pepper. In a large frying pan over medium -high heat, melt the butter. Add the chicken and cook, turning once, until opaque throughout, about 5 to 6 minutes per side. Transfer chicken to a plate.




To make the sauce:

Stir the mustard seeds into the pan drippings and cook over medium-high heat, stirring for about 15 seconds.



Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.


Stir in the cream and mustard and cook for 1 minuted to blend the flavors.



Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve with sauce drizzled over the top.

Tallerine

Here you go Mike!!! I'm going to have to have Mom make this for me next week.


1 pound hamburger
1 onion – chopped
2 – 14.5 oz. cans of Mexican stewed tomatoes
1 can El Patio sauce or hot sauce
1 can corn, drained
1 can sliced mushrooms, drained
1 to 2 cups Cheddar cheese or Mexican blend cheese shredded

Brown hamburger and drain. Add chopped onions and cook until onions are soft. Add the rest of the ingredient, except for cheese. Bring to a simmer, reduce heat again, and cover you want to make sure your Tallaerine stays and a low simmer, for 15 to 20 minutes. Top with cheese, cover until cheese melts.

Lemon Linguine

Mike this one is for Anna!!! It's one of Ashley's favorite, so I know Anna will love it. I served it with my Parmesan Chicken by Barefoot Contessa Family Style 2002.

1- Package WW Linguine
½ cup minced onion or shallots
6-8 cloves garlic, crushed
2 Tablespoon butter, melted
1- 16 oz. sour cream
8 Tablespoon freshly grated Parmesan cheese, divided
2 Tablespoon mild
4 teaspoons lemon pepper
½ teaspoons salt
1 lemon juiced
2 whole lemons zested
4 Tablespoons freshly chopped parsley leaves – I used just parsley.
4 Tablespoons freshly chipped chives

Cook linguine according to package directions. Drain and keep warm.

In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 4 Tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice, and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour of linguine. Toss gently, adding chopped parsley, chives and remaining Parmesan. Serve warm.

Mexican Pizza

Mike I hope you enjoy this as much as Ron and I do. I'm sure the kids will love it!!! Enjoy!!


I got this recipe is off of a food blog. The only thing I do differently is I use Elpatio sauce on the top instead of salsa, and I like to use regular onions instead of green onions.

Ingredients:
1 lb. ground beef
1 package taco seasoning
8 small flour tortillas
2 tablespoons water
1 16 ounce can refried beans
2/3 cup mild salsa
2 cups Colby jack cheese
¼ cup tomato (diced)
½ cup green onion (chopped)
Oil (for frying)

Directions
With your hands mix together ground beef, taco seasoning and water. In a large skillet brown ground beef over medium heat for 5 -6 minutes. Break up the beef into small pieces with a spatula while cooking. Set aside.

Add oil to a medium frying pan. Heat to medium-high and fry tortillas one by one for 10 to 15 seconds (or until browned) on each side. Be sure to pop any bubbles that form while cooking. You want to keep the tortillas as flat as possible. Remove from pan and drain on paper towels.

Warm refried beans and pre-heat the oven to 400 degrees. Stack each pizza by first spreading a layer of refried beans, then a layer of meat followed by a layer of salsa. Now stack another tortilla on top. Stack cheese on top of that followed by tomatoes and green onions. Repeat until all pizzas are stacked.

Place on a baking sheet and put into the oven. Bake on 400 for 8 minutes.

Sour Cream Chicken Enchiladas

My Grandma Hopper gave me this recipe a very long time ago. It soon became a family favorite. We have made this with both corn and flour tortillas, but the original recipe was with corn tortillas, use whatever you prefer.

Will make one 13x9 pan

2 cans of cream of chicken soup

1 can chopped green chilies – I like to use 2 cans

1-16 oz. Sour cream

4 – Chicken breast cooked and shredded – You can use 2 cans of chicken breast if that’s all you have. The easiest thing to do is get a roasted chicken at the grocery store.

1 onion chopped

Grated cheese

1 dozen corn tortillas – we also like using flour

Take the first 5 ingredients and slowly bring to a boil, you do not want to burn your sour cream. Stir constantly. Boil for 5 minutes, remove from heat and salt and pepper to taste. Let cool.

Fry Tortillas very quickly in some vegetable oil, on both sides. Put on a plate with a paper towel between each tortilla.

Use a 9 x 13 baking dish. Spray with non-stick spray. Place a large spoonful of chicken mixture in center of tortilla, sprinkle some cheese on top of chicken mixture, and roll up tortilla and place seam side down in pan. Do remaining tortillas. You should have plenty of chicken mixture left to spread over the top, sprinkle remaining cheese on top

Bake at 325 for 30 minutes, or until it’s hot and bubbly, and golden brown.

Dad's Chili

You and your good grades!! Show Off!!!

My Dad always made the chili for our family. It was always made in the mornings prior to us eating, so no one ever got to watch him make it. This is a recipe that I have put together from the bits and pieces I could get from my Dad’s brother Jerri. It’s probably as close as we are ever going to get to Dad’s own recipe.

8 cups of homemade pinto beans with juice
2 lbs. 93 % lean hamburger
2 medium to large onions – chopped
1- 28 oz can of Rotel Original
2 cups Beef Stock
1 – 27 oz. can of whole green chilies chopped
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
2 teaspoon hot pepper sauce
3 Tablespoons chili powder
1 Tablespoon dried oregano
2 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

Lemon Pepper Chicken with Garlic

Anna will love this when you make it for her, and it's super easy!!!

Justin said “It was the best chicken he’s ever had”. Serve with rice or pasta so you can enjoy all of the sauce.

Serves 4

4 boneless chicken breasts
1 stick butter melted
2 Heaping Tbsp. minced garlic
3 Tbsp. lemon juice (I used 5 TBLS., fresh lemon juice)
½ cup Italian Bread crumbs
½ cup fresh ground Parmesan
¾ tsp. Thyme (important)
¾ tsp. Lemon Pepper
Lemon Pepper

Mix the bread crumbs and Parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.

Melt the butter in a baking dish. Add the Garlic, Thyme, Lemon Pepper and lemon juice. Mix it up.
Lightly lay each breast on its front into the butter mixture to get it moist then flip over in the pan. Sprinkle with remaining crumbs to re-coat.

Bake uncovered for 40 min. @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. I prefer a type of rice, like pilaf or brown.

Sweet Onion Salmon

Mike you and the kids will love this salmon recipe. I think even Anita will love the sweet caramelized onions. This would go great with your favorite Cous Cous recipe, if you have one. If not Ron of course loves it with rice, or garlic mash potatoes. Luv, Ya enjoy!!!



Salmon filets
1 Tablespoon Olive Oil
3 small onions, sliced into thin rings
1 Tablespoon honey
¼ cup rice wine vinegar
1 Tablespoon light sugar-free apricot preserves

Preheat oven to 350

Place salmon filets on a medium baking sheet and bake for 10 to 12 minutes.

Meanwhile, heat oil in medium nonstick skillet over medium-high heat. Add onions and sauté 7 to 10 minutes or until onions are caramelized.

In a small bowl, whisk together honey, vinegar, and apricot preserves. Pour over onions in pan and sauté for 2 more minutes. Serve onions over filets.

Green Chili Chicken

Mike, this is super easy and so GOOD!! I know you will love this. Enjoy call if you have any questions. Love ya, JoDee

Ingredients:

4 chicken breasts

2 eggs

Salt, pepper, garlic powder taste

1 (27 ounce) can whole mild green chilies

1 (2.25 ounce) can of sliced black olives

1 cup of cheddar, shredded

½ cup of Monterey jack or Cotjia cheese, shredded

(I just used 1 ½ cups of the pre-shredded Mexican blend cheese in a bag)

2 – 3 tablespoons of mayonnaise

Directions:

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture and add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a 9 x 13 baking dish that you sprayed with Pam. Cover each chunk of chicken with a whole green chili. I really love green chilies so I added 2 green chilies per piece of chicken. Mix cheese and mayonnaise in bowl. Spread on top of chicken and green chilies, carefully. I had to make up a little more cheese mixture because I wanted mine with lots of cheese. Top with black olives. I added a couple of tooth picks to secure everything, and to keep my foil from making contact with my cheese topping. Cover with foil, and bake at 350 for 25 minutes, uncover and bake for another 10 minutes. Then I turned my broiler on, until the cheese browned a bit. Don’t take your eyes away from your chicken while you are broiling, the cheese will brown very fast. NOTE: My chicken breasts were pretty thick, if yours are fairly thin then you probably won’t need the additional 10 minutes of baking, just move right to the broiling, and you should be good.

Family Pinto Beans

Pinto Beans were a staple in our house when we were growing up. My Dad always made the beans. Unfortunately none of us kids took the time to write down the recipe. I have taken what I can remember him telling me, and what I have learned over the years in trial and error. When he was alive, I would always have him taste my beans, and give me his advice. He always gave me honest helpful advice. Then he always asked did you add the secrete ingredient?? - Which was always a bit of sugar. I hope our children enjoy these beans as much as we all do, and I'm glad to know the recipe is now written down.

2 lbs. Dried Pinto Beans – (make sure you pick through your beans, and pick out the bad looking ones, and any tiny rocks), then rinse really well.
2 Hammocks
12 cups water – Add more as needed
6 Beef Bouillon cubes – crushed or 3 Tablespoon beef paste
¼ cup dried onions
2 tablespoons ground cumin
1 teaspoon oregano
1 tablespoon Johnny’s Seasoning
1 tablespoon McCormick’s Montreal Steak Seasoning
1 tablespoon pepper
2 teaspoon garlic powder
1 Tablespoon sugar

Put all ingredients into a large slow cooker, and cook over night on low.

To serve remove hammocks. I like to let my hammocks cool, and then I remove the bones and the fat, and add the meat back into the beans. This is totally optional.

Blumlein's Family Green Chili Stew

My Dad use to make the green chili and the beans. After he passed away my sister took over the Green Chili Stew, and I took over the beans. I wish I would have taken the time to watch my cook these family favorites. I always tried to ask him what he put in them, and his secrete ingredient was always a bit of sugar. So I am going to take a little of what I can remember from my Dad's recipe, and my sister's, and add a few twists of my own. I hope you enjoy this family favorite, please feel free to add your own twists to this recipe and make it your own. ten recipe.

1 pork roast

2 cans chicken stock

2 – Big cans whole green chilies – cut into large chunks.

1 large can stewed tomatoes

2 Onions chopped

1 to 2 cans of Elpatio – if you want it spicy use the green cans of Elpatio

3 – Cloves diced garlic

½1/2 tsp. Garlic powder

1 tsp. Salt

1 tsp. Pepper

1 tsp. Cumin

½1/2 tsp. Onion powder

1 tsp. Johnny’s Seasoning

1 tsp. sugar

Add all ingredients into your slow cooker, and stir. Place roast in center, and add chicken stock until the roast is almost ¾ 3/4 covered in liquid

To serve, place homemade pinto beans in center of warm flour tortillas add some cheese a little stew, fold up and cover with stew and more cheese. Enjoy this family dish.