Cooking Mamas

Tried and True Family Recipes

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Chicken Enchiladas

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Chicken Enchiladas

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Chicken Enchiladas

Make it quick & easy by using a rotisserie chicken from your supermarket, and you've got dinner for 4 in less than an hour!!
Course: Entrée
Cuisine: Mexican
Servings: 4
Author: Tammy Baker

Ingredients

  • 1 (16 oz.) can enchilada sauce
  • 6-8 tortillas
  • 2 cans refried beans
  • 1 roasted chicken shredded
  • 1/2 c sharp cheddar cheese shredded
  • 1/2 c. Monterey Jack cheese shredded
  • 1/4 c. black olives pitted and sliced
  • 1 jalapeño chopped and seeded
  • 1 jar salsa
  • 1/2 c. low-fat sour cream
  • Chopped cilantro, green onions, and/or sliced black olives for garnish

Instructions

  • Preheat oven to 400 degrees. Grease a 9 x 13-inch baking dish.
  • Pour enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
  • On a plate or cutting board, gently spread refried beans on one side of each tortilla. Add enough shredded roasted chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Top with olives, chopped jalapeños and drizzle with salsa (optional).
  • Roll up the tortillas and place seam side down in a well greased 9x13 inch baking dish. Blend the sour cream with the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese. Cover and bake for 25-30 minutes until hot and bubbly.
  • Garnish with chopped cilantro, green onions or sliced black olives.
  • Cook's Note: You can substitute turkey for chicken if you'd like.

Chicken Divan

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Chicken Divan

Everyone should have a great chicken dish in their repertoire!
Course: Entrée
Cuisine: American
Servings: 6
Author: Shelli Burton-Olin

Ingredients

  • 2 (10 oz.) pkg. frozen broccoli florets (not chopped)
  • 3 c. chicken cooked, de-boned and cut up
  • 3 (10 ¾ oz.) cans cream of chicken soup
  • 1 c. mayonnaise
  • 1 tsp. lemon juice (optional)
  • 1 c shredded cheddar cheese
  • 3 T. butter
  • 1 c. bread crumbs I use Italian bread crumbs
  • Hot cooked rice for serving

Instructions

  • Preheat oven to 350 degrees.
  • Cook frozen broccoli (fresh broccoli may also be used) in a small amount of boiling water until crisp-tender; drain well.
  • In a medium bowl, whisk together the cream of chicken soup, mayonnaise, and lemon juice.
  • Spread a little soup mixture in the bottom of a 9x13-inch baking dish. Arrange broccoli over soup mixture. Arrange cooked chicken on top of broccoli. Spread the rest of the soup mixture over the chicken. Sprinkle with shredded cheddar cheese.
  • In a small skillet, over medium heat, melt butter and brown bread crumbs. Sprinkle bread crumbs over the top of the casserole.
  • Bake for 30-45 minutes. Serve over hot cooked rice.

Chicken Cordon Bleu

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Chicken Cordon Bleu

A special recipe from my Aunt Wendy Hutchins-Cook - Tender chicken wrapped around ham and Gruyere cheese, then dipped in panko bread crumbs and baked to perfection! Bon appétit!
Course: Entrée
Cuisine: French
Servings: 6
Author: Dr. Wendy Hutchins-Cook

Ingredients

  • 2 c. panko bread crumbs
  • 1 T. olive oil
  • 1/2 c. all-purpose flour
  • 1 T. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. garlic powder
  • 3 lg. egg whites
  • 1 T. water
  • 6 chicken breasts
  • 6 slices deli ham
  • 6 slices gruyere cheese
  • Vegetable spray

Instructions

  • Toast the panko bread crumbs in a frying pan with olive oil over medium heat, stirring often and until golden brown. (About 10 minutes) Spread crumbs in a shallow dish and set aside.
  • Combine flour, salt, pepper and garlic powder in a shallow dish. Set aside.
  • Mix egg whites and water in a shallow dish. Set aside.
  • Pound chicken breasts flat, between two pieces of wax paper, until about a ¼ inch thick. Lay each chicken breast flat. Place a piece of ham and cheese in the middle. Fold in edges of chicken and roll up.
  • Dredge chicken in flour mixture, shake off excess.
  • Using tongs, coat chicken in egg wash allowing excess to drip back into the dish to ensure an even coating.
  • Now, dip chicken in panko bread crumbs, pressing to form an even coat.
  • Place chicken on a wire rack over a baking sheet (this prevents the bottom of the chicken from getting soggy). Repeat steps for each chicken breast.
  • Spray the chicken with vegetable spray. Place in a 475 degree oven on the middle rack and bake approximately 20 to 25 minutes, depending on the size of the chicken breast.
  • Serve with a fresh green salad and mashed potatoes if desired.

Chicken Carbonara

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Chicken Carbonara

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Chicken Carbonara

Pasta noodles with chicken, pancetta, basil and garlic, tossed in a delicious creamy Parmesan sauce.
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 2 tsp. olive oil
  • 4 oz. thinly sliced pancetta chopped
  • 2 tsp. minced garlic
  • 2 1/2 c. Whipping cream
  • 1 c. freshly grated Parmesan
  • 8 lg. egg yolks
  • 1/4 c. fresh basil leaves chopped
  • 1/4 c. fresh Italian parsley leaves chopped
  • 1 lb. spaghetti
  • 4 c. coarsely shredded chicken (from 1 roasted chicken)
  • freshly ground black pepper
  • 1/2 c. chopped walnuts toasted
  • 1 T. freshly grated lemon zest

Instructions

  • Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and sauté until it is brown and crisp, about 8 minutes. Cool slightly.
  • In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  • Add the chicken to the pan with the pancetta and stir to combine.
  • Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with salt and pepper if needed.
  • Transfer the pasta to a large wide serving bowl. Top with toasted walnuts and lemon zest.

Chicken Cacciatore

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Chicken Cacciatore

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Chicken Cacciatore

This recipe has been passed down to 4 generations in our family. My mother (Lena) said this was one of her mother's signature dishes from Yugoslavia, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 6
Author: Lena Bierer, Bobbie Evans & Devyn Hutchins

Ingredients

  • 1 whole chicken cut in pieces
  • 1 T. butter or vegetable oil
  • 2 green bell peppers chopped
  • 4 celery stalks chopped
  • 1 lg. onion chopped
  • 5 whole cloves
  • 3 bay leaves
  • 1 T. salt
  • 1 T. pepper
  • 1 T. paprika
  • 2 (14 ½ oz.) can tomatoes chopped
  • 2 (10 ¾ oz.) can tomato soup
  • 1 1/2 c. instant white rice

Instructions

  • In large pot, sauté green pepper, celery and onion in butter or oil.
  • Stir in cloves, bay leaves, salt, pepper, paprika, canned tomatoes, and tomato soup. Add chicken and bring to a boil. Cover and let simmer for 1 hour.
  • Remove from heat, add instant rice, cover, let stand until rice is tender. Remove bay leaves and cloves before serving.

Beer Can Chicken

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Beer Can Chicken

A whole chicken rubbed with your favorite spices, perched atop a can of beer or pop, cooked outdoors, steaming the inside until tender and juicy, while grilling the outside until golden brown and crispy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 (3-4 lb.) whole chicken
  • 1 (12 oz.) can beer
  • Dry rub your choice
  • Barbeque sauce your favorite brand

Instructions

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken inside and out with dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on top of a small roasting pan (to catch drippings). Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
  • BBQ/GRILL: Cook the chicken over medium-high, indirect heat with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees in the breast area and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Baste with your favorite barbeque sauce. Remove from grill and let rest for 10 minutes before carving.
  • OVEN: Preheat oven to 400 degrees. Place the chicken in the oven and roast for 30 minutes. Lower the oven to 325 degrees and roast for 90 minutes basting with the chicken drippings and barbecue sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more barbecue sauce on the side.

Notes

For non-alcoholic chicken, substitute Root Beer, Dr. Pepper, or Ginger Ale for beer.
We used:  Dan's Sweet & Spicy Rub & Dan's Sweet & Spicy BBQ Sauce
 

BBQ Chicken Sandwiches or Sliders

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BBQ Chicken Sandwiches or Sliders

Barbecued pulled chicken with homemade BBQ sauce and coleslaw, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

CHICKEN:

  • 6 bone-in chicken thighs skin removed (about 2 pounds)
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. paprika

BBQ SAUCE:

  • 1 T. vegetable oil
  • 1 sm. onion diced
  • 2/3 c. vinegar
  • 1/2 c. ketchup
  • 1/4 c. light brown sugar packed
  • 1 T. spicy brown mustard
  • 6 sandwich buns or 12 King’s Hawaiian sweet rolls for sliders

COLESLAW:

  • 1 (16 oz.) bag shredded coleslaw blend
  • 1 c. Miracle Whip dressing
  • 2 T. vinegar
  • 1 tsp. sugar
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Instructions

  • CHICKEN: Heat a gas grill to medium-high or a charcoal grill to medium-hot coals. Sprinkle chicken on all sides with seasoned salt and paprika.
  • When the grill is ready, place the chicken on the grill grate. Cook, turning once, for 18 minutes, or until the thigh registers 180 degrees on an instant-read thermometer.
  • BBQ SAUCE: Heat oil in a medium-sized saucepan over medium heat. Add onion and cook for 5 minutes. Stir in vinegar, ketchup, brown sugar, and mustard. Bring to a boil, then reduce heat and simmer for 5 minutes.
  • Remove chicken from the grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with coleslaw and potato chips.
  • COLESLAW: In a large bowl, stir together all ingredients until blended. Refrigerate 1 hour before serving, so all the flavors marry.

BBQ Chicken Pizza

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BBQ Chicken Pizza

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BBQ Chicken Pizza

Our gourmet pizza is topped with hickory flavored BBQ sauce, diced chicken, smoked Gouda cheese, red onions and cilantro! My family absolutely loves it!!
Course: Entrée
Cuisine: Italian
Servings: 8 slices

Ingredients

  • 1 (12-inch) pre-baked pizza crust such as Boboli
  • 1/2 c. hickory flavored barbeque sauce
  • 1 c. grilled chicken breast diced
  • 1/4 red onion thinly sliced
  • 1 c. smoked cheddar or smoked Gouda cheese shredded
  • Fresh chopped cilantro

Instructions

  • Preheat oven to 450 degrees.
  • Place pizza crust on a baking sheet. Spread barbecue sauce over pizza crust, leaving a 1-inch border around the edge.
  • Top with cooked chicken, red onion and cheese.
  • Bake for 8 to 10 minutes until crust is light brown and cheese is melted.
  • After baking, top with chopped cilantro.

Arroz Con Pollo

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Arroz Con Pollo

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Arroz Con Pollo

A classic Cuban dish meaning "Rice with Chicken."
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • CHICKEN MARINADE :
  • 3 lg. garlic cloves
  • 2 tsp. salt
  • 2 T. distilled white vinegar
  • 2 tsp. dried oregano crumbled
  • 4 chicken breast halves with bone halved crosswise
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 3 oz. Spanish chorizo skin removed, cut into 1/4-inch slices
  • 1 T. olive oil
  • 2 med. onions chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic chopped
  • 2 tsp. ground cumin
  • 2 tsp dried oregano
  • 1 1/2 tsp. Spanish smoked hot paprika plus more to taste
  • 1 tsp. salt
  • 2 Turkish bay leaves
  • 1 lb. tomatoes seeded and chopped
  • 1 (12 oz.) bottle beer (not dark)
  • 1 1/2 c. reduced-sodium chicken broth
  • 2 c. long grain white rice
  • 1/4 c. jarred pimiento or roasted red pepper rinsed and cut into strips

Instructions

  • Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
  • Cook chicken and rice: Cook chorizo in olive oil in a 12 inch wide 6 to 7-quart heavy pot over medium-high heat, stirring, until some fat is rendered, about 2 to 3 minutes.
  • Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes. Add cumin, oregano, paprika, 1 teaspoon salt, and bay leaves and cook, stirring, about 1 minute.
  • Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, about10 minutes.
  • Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Reduce heat to medium-low, cover the pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, about 20 to 30 minutes.
  • Remove from heat and let stand, covered, 5 minutes. Discard bay leaves, then scatter pimiento or red pepper strips over rice.

Texas Eggs

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Texas Eggs

Recipe by Veralene Hillis - A Big Ol' Texas size breakfast with light fluffy eggs, bacon, onion, green pepper, mushrooms and cheese. Simply prepare this casserole the night before and bake off in the morning!
Course: Breakfast
Cuisine: American
Servings: 10

Ingredients

  • 1/2 c. butter
  • 2 doz. lg. eggs
  • 1/2 c. milk
  • 8 strips bacon cooked and crumbled
  • 1/2 sm. onion chopped
  • 1/2 green pepper chopped
  • 2 (4 oz.) cans mushrooms drained
  • 2 (10 oz.) cans cream of mushroom soup
  • 1/2 c. white wine or chicken broth
  • 2 c. shredded cheddar cheese

Instructions

  • In a large skillet melt butter over medium-high heat.
  • In a large bowl, beat eggs and milk together. Pour egg mixture into the skillet. Using a heat-resistant rubber spatula, gently push the eggs from the edges of the pan, toward the center of the pan, allowing the liquid egg to flow in underneath, continue to do this around the pan until there is no liquid left and the eggs are cooked through.
  • Spread scrambled eggs into a 9 x 13-inch baking dish. Top with crumbled bacon, onion, green pepper and mushrooms.
  • Warm soup and wine together, spread over mixture. Top with cheese.
  • Cover with foil and refrigerate overnight.
  • In the morning, preheat oven to 300 degrees. Uncover and bake for 50 minutes or until set. Serve from baking dish.

Rainbow Deviled Eggs

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Rainbow Deviled Eggs

A wonderful way to brighten up any holiday table or get-together!!
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

HARD-BOILED EGGS:

  • 6 hard-boiled eggs divided
  • 3-6 liquid food colors your choice

FILLING:

  • 6 hard-boiled egg yolks
  • 1 tsp. Dijon mustard
  • 1/3 c. mayonnaise
  • 1 tsp. minced onion
  • 1/4 tsp. Tabasco sauce
  • salt and pepper to taste
  • paprika for garnish

Instructions

  • HARD-BOILED EGGS: Fill a large saucepan halfway up with water and gently add the eggs. (Cover the eggs with at least 1-inch of water) Add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and continue to boil for 10 minutes. Drain hot water from the pan and run cold water over the eggs. Under cool running water, crack and peel the eggs.
  • Using a sharp knife, slice each egg in half lengthwise. Gently scoop out (remove) yolks, place in a small mixing bowl and set aside.
  • Gently rinse egg white halves under cold running water to remove all yolk residue.
  • Fill 3 to 6 coffee cups (about 3/4 full) with cold water, and add 7 drops of desired food coloring to each cup. Place egg white halves into color baths and let sit until you reach the desired color. (Mine sat for 15-20 minutes) Remove colored egg whites with a slotted spoon to dry on paper towels.
  • FILLING: Using a fork, mash up the yolks. Add mustard, mayonnaise, onion, Tabasco, and salt and pepper to taste. Pipe with a star tip or spoon filling into centers of colored eggs. Cover and refrigerate until ready to serve.
  • Just before serving, sprinkle with paprika or garnish with chopped chives. Makes 12 colorful eggs

Notes

Try these color combinations:
EASTER - Pastels.
CHRISTMAS - Red and green.
VALENTINE'S DAY - Red, white, and pink.
FOURTH of JULY - Red, white and blue.

Hearty Farm Omelet

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Hearty Farm Omelet

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Hearty Farm Omelet

Serve with a side of ham, bacon, or sausage and a cold glass of orange juice.
Course: Breakfast
Cuisine: American
Servings: 12
Author: Teresa Donahue

Ingredients

  • 4 c. shredded potatoes or thawed hash browns
  • 1/2 c. finely chopped green onions
  • 8 lg. eggs
  • 1/2 c. milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 c. shredded cheddar cheese

Instructions

  • Preheat oven to 325 degrees. Grease a 9x13-inch baking pan.
  • Place the shredded potatoes and onions in the bottom of the pan.
  • Beat together eggs, milk, salt, and pepper. Pour egg mixture over potatoes and onions. Sprinkle cheese over the top.
  • Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes or until golden brown. Be careful not to burn the edges.

Hard Boiled Eggs

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Hard Boiled Eggs

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Hard Boiled Eggs

Course: Entrée
Cuisine: American

Ingredients

  • eggs

Instructions

  • Place the eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1-inch. Heat over high heat just to boiling. Remove from burner, cover pan with a lid.
  • Let eggs stand in hot water for about 12 minutes for medium eggs, 15 minutes for large eggs, and 18 minutes for extra-large eggs.
  • Drain immediately and serve warm. Alternately, cool completely under cold running water or in a bowl of ice water, then refrigerate.

Easy Pickled Red Beets and Eggs

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Easy Pickled Red Beets and Eggs

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Easy Pickled Red Beets and Eggs

Perfect for a relish tray or sliced in salads.
Course: Appetizers
Cuisine: American

Ingredients

  • 1 doz. eggs hard boiled
  • 2 (16 oz.) cans pickled red beets baby whole, diced or sliced (your choice)

Instructions

  • Hard boil your eggs (Instructions below). Peel, and leave whole.
  • In a tall jar with tight lid, layer 1/2 dozen eggs and 1 can beets with pickling juice, repeat.
  • Seal and refrigerate overnight. These are always better the second day. Can be eaten whole or sliced to garnish salads, etc.
  • HARD BOILED EGGS: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner, cover pan with a lid. Let eggs stand in hot water about 12 minutes for medium eggs, 15 minutes for large eggs and18 minutes for extra large eggs. Drain immediately and serve warm, or cool completely under cold running water or in bowl of ice water, then refrigerate.

Crackle Easter Eggs

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Crackle Easter Eggs

Why have plain ol' eggs when you can make colorful crackle eggs? Just boil, crack, color, peel and eat!
Course: Entrée
Cuisine: American
Servings: 12 hard boiled eggs or 24 deviled eggs

Ingredients

  • 12 eggs hard boiled
  • 6-12 Wilton food coloring gels your choice

Instructions

  • Hard boil 12 eggs, set aside to cool. Gently roll or tap the eggs to crack them, leaving shells attached to the eggs.
  • Line two 9x13-inch pans with paper towels (to catch spills and splatters). Place 6 mugs in each pan. Add desired food coloring gel into each cup.
  • Fill each mug with 1 cup boiling hot water.
  • Drop one cracked egg into each of the 12 colors. Make sure that the colored water covers the eggs completely. Place pans in the refrigerator for 6-8 hours OR overnight.
  • When ready, gently peel back the shells and enjoy the unique designs. Now they're ready to eat! Sprinkle with salt and pepper, a dash of Frank's red hot sauce or make Deviled Eggs.
  • Crackle Deviled Eggs
  • I thought the shells were really pretty too!!

Asiago Shrimp

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Asiago Shrimp

Recipe from my dear friend Leanne ~ Butterflied shrimp topped with Asiago cheese, cream cheese, jalapeno pepper, and Italian bread crumbs...Simply A-M-A-Z-I-N-G!!
Course: Appetizers
Cuisine: American
Servings: 6
Author: Leanne Turcotte-Smith

Ingredients

  • 24 jumbo shrimp peeled, de-veined and butterfly
  • 5 oz. shredded Asiago cheese
  • 8 oz. cream cheese softened
  • 1 T. finely chop jalapeño pepper seeds & membranes removed
  • Italian seasoned bread crumbs for sprinkling

Instructions

  • Peel and de-vein shrimp. Wash the shrimp and pat them dry. Butterfly shrimp by cutting lengthwise along the back - don’t cut all the way through, leaving the tail section intact. (You can have your fish monger do this for you)
  • In a medium bowl, mix the Asiago cheese, cream cheese and jalapeño pepper together with a fork.
  • Place the shrimp on a foil lined broiler pan, with butterfly side down and tail standing up. Fill the top section of each shrimp with about 1/2 teaspoon cheese mixture. Sprinkle the tops with bread crumbs.
  • Broil until the shrimp turns pink, and the cheese is light and golden brown, about 4-6 minutes.

Easy BBQ Pork Chops

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Easy BBQ Pork Chops

Here we served it with rosemary potatoes and buttered corn!!
Course: Entrée
Cuisine: American
Servings: 4
Author: Terri Cleveland

Ingredients

  • 4-6 pork chops
  • seasoning salt to taste
  • pepper to taste
  • 1 c. ketchup
  • 1 c. coca-cola
  • brown sugar

Instructions

  • Preheat oven to 300 degrees.
  • Place pork chops in a shallow baking dish, sprinkle with seasoning salt & pepper.
  • Mix together, 1 c. ketchup with 1 c. coca-cola, pour over pork chops, sprinkle with brown sugar. Bake uncovered for 1 hour.

Sweet & Sour Spare Ribs

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Sweet and Sour Spare Ribs

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Sweet & Sour Spare Ribs

Course: Entrée
Cuisine: Chinese
Servings: 3

Ingredients

  • 3 lbs. spare ribs cut into serving pieces
  • 1 T. white distilled vinegar
  • 2 T. soy sauce
  • 1/2 c. brown sugar
  • 1/2 c. pineapple juice
  • 1 pinch ground cloves

Instructions

  • Boil spare ribs for 45 minutes.
  • In a bowl, whisk together vinegar, soy sauce, brown sugar, pineapple juice and ground cloves.
  • Place spare ribs in a roasting pan and pour sauce over the top. Cover with foil.
  • Bake at 325 degrees for 2 hours. Remove spare ribs and thicken sauce with 1-2 tablespoons of corn starch when done.