Chicken Piccata

  • 4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
  • 1/2 cup all-purpose flour
  • Salt and coarsely ground pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 3 tablespoons capers, drained and rinsed

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.
In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.
Makes 4 servings.

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Lemon Rosemary Chicken for Slow Cooking

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  • 1/2 c. lemon juice
  • 1 tbsp. vegetable oil
  • 1 garlic clove, crushed
  • 1 teaspoon. dried rosemary
  • 1/4 teaspoon. salt
  • 1/4 teaspoon. pepper
  • 1 1/2 to 2 lbs.boneless, skinless chicken breasts

In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.

Place chicken in the slow cooker and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.

Serves 4 to 6.

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Chicken Cutlets Sauteed With Rosemary

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  • 1/2 c. seasoned bread crumbs
  • 1 tbsp. snipped fresh rosemary
  • 1/2 tsp. freshly grated lemon peel
  • 1/4 tsp. coarsely ground pepper
  • 8 boneless, skinless chicken breast halves
  • 3 tbsp. olive oil
  • 1/2 c. dry white wine or chicken broth

Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium-high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes. Makes 4 main dish servings.

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Easy Garlic and Rosemary Chicken

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  • 2 skinless, boneless chicken breasts
  • 2 cloves garlic, chopped
  • 2 tablespoons dried rosemary
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9×13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Servings: 2

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Baked Ziti

From the kitchen of: Rachel

  • 1 lb. ziti (also good with penne, rotini, or other shapes)
  • 16 oz. Ricotta cheese
  • 2 eggs
  • 1/2 c. grated Parmesan cheese
  • 1/3 c. grated mozzarella
  • 8 oz. mozzarella cheese (grated or slices)
  • 2 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 26-28 oz. jar favorite spaghetti sauce

Cook ziti according to package directions. Drain and set aside. In a 13 x 9 inch casserole dish (lightly greased), pour 1/2 jar of spaghetti sauce.
In a large bowl, mix Ricotta cheese, eggs, Parmesan cheese, 1/3 c. mozzarella, oregano, salt, and pepper. Stir in cooked ziti and mix well. Pour all into casserole pan.
Top with remaining 1/2 jar of sauce and 8 oz. mozzarella cheese. Serves a crowd! Bake 30-40 minutes (until bubbly) at 350 degrees. This recipe can be halved.

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Robust Meatloaf

From the kitchen of: Scott Barnes

  • 1-2/3 pounds ground beef
  • 1-2/3 pounds ground pork
  • 1/2 medium carrot, diced
  • 1 stalk celery, diced
  • 1/2 medium onion, diced
  • 1/3 cup Worcestershire sauce
  • 1-1/3 Tablespoons tomato paste
  • 3 Tablespoons Dijon Mustard
  • 1/4 cup prepared horseradish
  • 1/3 cup bread crumbs
  • 4 eggs
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons chopped oregano
  • 1/3 cup cooked wild or brown rice
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Verde Enchilada Casserole

From the kitchen of: Campbell Soups

I’ve made this casserole several times and it’s really great. The soup that you add is really yummy. I add a bit more water than it calls for here, because it can dry out a bit while baking. We also cut the tortillas really small, because otherwise it’s hard to dish up servings.

  • 1 can Campbell’s Creamy Chicken Verde Soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 2 cups of cubed cooked chicken
  • 4 flour tortillas, cut in very small strips
  • 1/2 cup shredded cheddar cheese

Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 qt. shallow baking dish. Top with cheese. Cover. Bake at 350 degrees for 25 minutes or until hot. Serves 4.

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Scott’s White Chili

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From the kitchen of: Scott Barnes.

  • 1 pound ground chicken or turkey breast
  • 1 white onion, diced finely
  • 3 cloves garlic, chopped finely
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 3 teaspoons cumin
  • 1-1/2 teaspoons Mexican oregano
  • 2 teaspoons chili powder (or to taste)
  • 30 oz. can of great northern beans, drained and rinsed
  • 15 oz. can garbanzo beans, drained and rinsed
  • 15 oz. can creamed-style corn
  • 15 oz. can hominy
  • 7 oz. can green chilies, diced, drained and rinsed
  • 1/2 to 1 cup water
  • 8 to 12 ounces Monterey Jack cheese
  • Blue corn chips

Brown the meat and diced onion in your cook pot. Drain excess fat, stir in spices and let simmer for 5 minutes. Add the beans, hominy and chilies. Add just enough water to cover the mixture. Cover and cook over medium heat, stirring occasionally and adding more water when necessary, 45 minutes to one hour until the beans are soft and the chili is thick. Add more spices if necessary.

Cube the cheese and drop it into the pot. Stir until cheese is well-blended. Serve with corn chips.

Scott's White Chicken Chili
Scott’s White Chicken Chili
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Ron’s Special Perogies

From the kitchen of: Ron Bober.

Note from Ron: This is my favorite recipe for Perogies which does spice them up a bit and makes them very tasty.
Dough Ingredients:

  • 2 cups All Purpose Flour
  • 3/4 cups Water
  • 1 Egg

Mix all ingredients together until dough leaves side of bowl. Roll out on a well floured surface until 1/8 inch thick. Cut into 3” squares, fill with potato mixture and fold into triangles from corner to corner, press edges to seal. Place on brown paper to dry for at least 2 hours. Place perogie in boiling salted water and when they rise lift out and place on dish. Cover with melted butter or ketchup and eat. Fry leftovers.
Perogie Filling:

  • 6 medium Russet Potatoes cooked and salted to taste.
  • 1 cup Shredded Cheese
  • 1/2 teaspoon Garlic Powder
  • 8 slices of bacon fried crispy.
  • 1 medium Onion
  • 1/2 tube of Spicy/Hot Pork Sausage.

•Mash boil potatoes until they are chunky, NOT Smooth. Cut up bacon and fry with diced onion until crispy, place in small bowl. Brown down small chunks of Spicy Pork Sausage, add Garlic. Use all together, or separately with potatoes for filling.

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Johnnie Marzetti

From the kitchen of: Doug Cruzan.

  • 1.5 lbs. hamburger
  • chopped onion
  • 3/4 package Kluski noodles
  • Approx. 1 3/4 cans tomato soup
  • Approx. 1 3/4 cans creme of mushroom soup
  • Velveeta cheese (block slices)
  • salt & pepper to taste

Fry hamburger with onion and drain. Heat oven to 300 degrees. Mix hamburger, tomato and creme of mushroom soup in large bowl. Pour mixture into 9 x 13 baking dish. Top with Velveeta chunk slices. Bake until cheese is completely melted.

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