Swiss Chicken Rollups

Swiss Chicken Rollups

For the Rollups:
8-10 packaged dried lasagna noodles
1 egg, beaten
15 oz. ricotta cheese or cottage cheese, drained
8 oz. chicken, seasoned and cooked to taste (about 3 breasts)
1/2 t. dried basil

For the sauce:
2 T. butter
2 T. flour
1/2 t. dry mustard
1 t. Kosher salt
1/2 t. pepper
1 1/2 c. milk
1 1/2 c. shredded Swiss cheese

Cook lasagna noodles according to package directions. Drain and rinse with cool water.

For the filling, mix the egg, ricotta cheese, chicken and basil. On a work surface, lay out a noodle and spread with about 1/3 c. of the filling. Roll up lasagna noodle in a spiral. starting from a short end. Place roll up in a baking dish. Repeat with all noodles. (You will get 8 rollups, the extra two noodles are just in case of tearing).

Meanwhile, in a saucepan melt the butter. Add the flour and stir with a whisk to make a roux. Add the milk and seasonings. Cook while stirring until thick and bubbly. Add the Swiss cheese a little at a time, stirring. Pour the sauce over the rollups in the baking dish. Bake at 375 for 30 minutes. Let stand for 10 minutes before serving.

Serves 6-8.

Hawaiian Haystacks

Hawaiian Haystacks

4-6 Chicken Breasts or 10-12 Chicken Tenders
1 cup chicken broth
2 cans cream of chicken soup
1 can evaporated milk
4-6 cups cooked rice

Place chicken in 4 qt. crock pot. Cook on high 2-3 hours. Shred or cut up chicken and add remaining ingredients, except the rice. Stir well and cover. Cook an additional 2 hours on high or 3-4 hours on low.

Serve over hot rice. Top with your favorites. Our favorites include: shredded cheddar cheese, coconut, diced tomatoes, Chinese Rice noodles, olives, pineapple tidbits and diced green onions.

Serves 4-6.

Kabobs

Kabobs
1 lb. meat of choice
Vegetables to chop:
Tomatoes
Onions
Zucchini
Bell Peppers
Whatever you like

Marinate the meat chunks overnight in your favorites marinade. Today I used venison and I marinated it in Coke to tenderize it.
Soak wooden skewers in water for at least ten minutes to prevent them from burning on the grill. Skewer vegetables and meat. Sprinkle vegetables with olive oil, kosher salt and pepper. Season meat if necessary. Cook on bbq grill over medium high heat until cooked through.

Chicken Cacciatore

Chicken Cacciatore
6 chicken thighs and breasts with skin and bones
2 t. salt
1 t. ground black pepper
1/2 cup all purpose flour, for dredging
3 T. olive oil
1 large bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 cups chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over medium heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve with pasta.

Chicken and Rice Casserole

Chicken and Rice Casserole
1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1 T. dehydrated minced onion
1/2 t. garlic powder
1/4 tsp. ground black pepper
2 cups frozen vegetables
4 chicken thighs, skinned
1/2 cup shredded Cheddar cheese
kosher salt
ground black pepper

Stir the soup, water, rice, onion, black pepper and vegetables in an 13x9 baking dish. Top with the chicken. Season the chicken with kosher salt and pepper. Cover with aluminum foil.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Teriyaki Stir Fry

Teriyaki Stir Fry
3 large chicken breasts
3 carrots, peeled and cut into matchsticks
1 can bamboo shoot or water chestnuts

Teriyaki Sauce
2/3 cup sugar
8 T. rice vinegar
6 T. soy sauce
4 level tbsp corn starch
1 cup water

Saute chicken breast and vegetables in a large non stick skillet. In a saucepan combine sugar, vinegar and soy sauce. Stir over medium heat until sugar is dissolved. Combine corn starch and water and stir. Add to sugar mixture a little at a time until all is incorporated. Stir and heat until boiling and sauce thickens.

Serve over chicken, vegetables and steamed white rice.

Chicken and Gnocchi Veronese

This recipe is an Olive Garden knockoff. It is rich and creamy and should only be eaten once in awhile!

Gnocchi are an Italian potato dumpling. They are very popular in Argentina as well. They can be made from scratch but it is much easier to pick up a package in the pasta section of any grocery store.

Chicken and Gnocchi Veronese
1/4 cup olive oil
1 small vidalia onion, chopped
1 red bell pepper, julienned
1/2 zucchini, julienned
4 chicken breasts, sliced in 1/2 strips
2 small sprigs of rosemary
1 garlic clove, minced
1/2 lemon, juiced

1 cup Parmesan cheese
1/2 cup ricotta cheese
14 oz. heavy cream

Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent.

Add marinated chicken slices and cook until slices are cooke through. Reduce heat and add sauce mixture. Bring to a simmer.

Meanwhile, cook gnocchi according to package directions. When finished, drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce. Serve gnocchi topped with extra Parmesan cheese.

Cilantro Chicken with Peanuts

Cilantro Chicken with Peanuts
1 lb. boneless chicken breast halves, cut into 1 inch strips
1 T. olive oil
1 T. Soy sauce
2 t. rice vinegar
1 t. sesame oil
1/2 t. red pepper flakes
1/2 c. fresh cilantro, stemmed and chopped
2 cups Chinese cabbage, shredded
4 T. dry roasted peanuts, chopped
8 oz. Udon noodles

Cook chicken over medium high heat in oil in a skillet. Add soy sauce, vinegar, sesame oil, and pepper flakes. Cook and stir for 1 minute. Remove from heat. Stir in cilantro and peanuts.

Meanwhile, cook Udon noodles according to package directions. Place cabbage over bed of Udon noodles and top with chicken. Enjoy!