Easy Chicken croquettes

Another great and easy recipe using Rotisserie chicken. The ingredients are APPROXIMATE   No time to measure tonight.

11/2 cups rotisserie chicken 

1 can cream of chicken soup (divided)

3 heaping tablespoons soup( remaining soup plus a few tablespoons of milk I used to thin soup

for my drizzle) on croquettes.

1/2 cup breadcrumbs ( 1/4 cup in chicken mixture) 1/4 cup to press chicken patties before frying,

***you can use seasoned breadcrumbs if you desire.

Approximately 1tsp. Onion powder 

I stalk celery.

Butter for frying.

Place chicken , onion powder and celery in food processor.  Process until

Fine. Add 3 (approximately)Tablespoons cream of chicken soup and breadcrumbs. Stir until blended.  Make patties. REFRIGERATE UNTIl ready  TO USE.

Instructions:

Using a food  process or chop about 11/2 cups chicken until fine.

Add about 1 teaspoon onion powder and I stalk celery.  Process until fine.

To the chicken add

about  3 heaping tablespoons of cream of chicken soup and about 1/4 cup breadcrumbs stir until blended.. 

After making approximately 5 to 6 patties;

On a piece of wax paper add about another 1/4 cup of breadcrumbs and gently pat croquettes on each side with the breadcrumbs. 

Fry patties in a generous amount of butter… oh so yummy!

I Added a little milk to remainder of chicken soup and used it as gravy to top the patties.

 Potato and salad as our sides.

Delicious meal!

Gnocchi , broccoli and beans

Here’s a great imo meatless meal.

I eye balled this recipe to my liking. I really enjoyed it.  I may add some rotisserie chicken for hubby!

NOTE:  Steamed broccoli instead of roasted. And par boiled gnocchi.

Note: The dressing is a great addition. Delicious!

It cuts time and unless you must have roasted I was very pleased with my outcome.

This was the first time I used garlic paste and it was perfect!

• 2 (8-ounce) packages fresh broccoli florets

• 7 tablespoons extra-virgin olive oil, divided

• 2 1/2 teaspoons Dijon mustard

• 1 teaspoon garlic paste

• 1/2 teaspoon crushed red pepper

• 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed

• 1 (12-ounce) package refrigerated potato gnocchi

• 1 1/2 tablespoons lemon juice

• 1/4 teaspoon salt

• 3 tablespoons shaved Parmesan chees

Position oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.

On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.


Place the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.


Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan.

Eating well recipe 

Peach pie using frozen peaches

I wanted to use up some of my frozen Georgia peaches

So I considered this to be  a gamble since I have never used frozen peaches before.

I had approximately 3 cups of frozen peaches that I allowed to thaw and drain in a colander .  Once they were thawed. I gently patted them with paper towels to remove any moisture that was possible.

Next, I set my oven to 425° 

I used a Refrigerated pie crust . One of the crust I use is the base and the second crust I’m going to make a lattice design with.

In a bowl, I placed my strained peaches, 3/4 of a cup of sugar, a heaping, teaspoon of cinnamon, and 4 tablespoons of minute tapioca Along with four pats of butter.

The second crust I cut into slices so to make a lattice top.

I placed the lattice  design on top of the peaches, and I pinched around the edges of the crust to secure. With a fork  I pricked all around the top crust edges. I then sprinkled cinnamon sugar on top of the lattice.

Place the pie in the middle of the oven and bake at 425° for approximately 35 minutes checking regularly after 10 minutes to make sure your edges are not getting brown too much. 

Using either aluminum foil or a pie crust saver you can place around the crust edges so it will not get too dark. . Mine crust got a little darker than usual but it’s still delicious.

You will know the pie is ready by seeing some bubbles around the peach filling.

Note: I did put a cookie sheet underneath my pie because I was afraid that it might overflow so you might want to do that too as a precaution.  I do not like cleaning an oven often after a spill..,

Enjoy MJ from my kitchen to yours

 

Enjoy from my kitchen to yours

Baked Shrimp

Love love love this simple way to bake shrimp.

1lb. Frozen extra large shrimp

Lemon wedges

In a large zip lock bag place shrimp add about 1/4 cup + olive oil, 3 T paprika, 3 teaspoons garlic powder, Salt and pepper. 

Move around so shrimp is coated. Store in refrigerator until ready to use or bake them immediately.

NOTE:do not skimp on seasonings. Seasoning makes them much better. That is unless you are planning to add them to a quick sauce. Seasoning is at your discretion.

Squeeze a lemon over them after baked.

Serve with cocktail sauce or with any side of your choice.

I’ll never sauté or fry shrimp again.

They can be easily added to any red sauce for a great shrimp and pasta meal.

Enjoy!

Swiss steak

Swiss steak in gravy with onions.

Dinner tonight! Mashed potatoes  and Cucumber salad as our sides.

• About 1 lb. pound tenderized Round Steak or Cube Steak ( I used 2 large cube steaks)
• 1 /2 teaspoon salt
• 1/2 cup All Purpose Flour salted slightly ( reserve about 2 tsp. To be used later).
• 1/2 of a stick of Butter(cut in 2 pieces)
• 1 medium Sweet Onion sliced
• 8 ounces White Button Mushrooms cleaned and sliced optional 
• 1 teaspoons Better Than Bouillon and 1 cup hot water.  Mix until bouillon dissolves.
• fresh ground black pepper to your taste

Melt butter in large skillet. Cut steak in medium size pieces. Sprinkle with salt.

 Place steak into slightly salted flour and dredge on both sides.  

When butter is sizzling put steaks into melted butter and fry until crispy on both sides about 3 minutes each side . Remove  steak from pan and set aside.

Add the other 1/4  piece  of butter. Add onions and fry slowly. After onions are tender add bouillon mixed with water and cook another several minutes.

Add steak and sprinkle flour over steak. Turn steak over and cook until thickened. If too thick add a few tablespoons of beef or chicken broth or water.

Enjoy!