Recipes

Country Club Chicken


I can’t even begin to tell you just how ridiculously good this recipe is. I planned to make it on a Sunday night, but somehow ran out of time. We ended up having it on a Monday which was a very bad day considering how time consuming this recipe can be. No regrets though! This recipe was well worth the time invested. It was very easy to make and came together easily too just plan on having extra time for all of the steps. The flavor is incredible… I mean over the top incredible. Saying this is a restaurant quality recipe is an understatement.  


This is one of those recipes you save for a night when you are having guest over for dinner. They will be very impressed with this little ditty! I know everyone in my house was impressed. The sauce alone over pasta is well worth the time.

Ingredients:
  • 1 pound spaghetti
  • 4 chicken breasts
  • 1 large onion
  • 7 oz. fresh mushrooms
  • 1 can cream of mushroom soup
  • 5 slices bacon
  • 1/4 cup white wine
  • 2/3 cup sharp cheddar
  • Beef Bouillon cube
  • 1 apple
  • butter
  • Salt & pepper

Directions: 
  1. Mince the onion and clean and slice the mushrooms then set aside.
  2. Season the chicken breasts with a generous amount of salt and pepper and set aside
  3. Cook the bacon and don’t clean out the pan the bacon drippings make this recipe what it is.
  4. Drain the bacon on a paper towel and set aside.
  5. Add butter to the dripping and quickly brown the chicken breasts on both sides, then transfer them to a casserole dish.
  6. Add onions to the skillet and cook for five minutes or so.
  7. Next add the sliced mushrooms, and allow them to sauté for a few minutes, then season with salt and pepper.
  8. Add crumbled bacon to the skillet, crumbled bouillon cube and then add in the wine.
  9. Add cream of mushroom soup and mix in well. Next add in sharp cheddar and mix in. 
  10. Now pour the sauce over the chicken breasts so that they are well coated.
  11. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
  12. While your chicken is cooking cook your spaghetti as directed on the packaged.
  13. Once your spaghetti and chicken are ready plate with the spaghetti on the bottom topped with chicken then the mushroom cream sauce over the top.

Original Recipe Source

    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Copycat Lipton’s Dry Onion Soup Mix


    Here is a great alternative to using the boxed Lipton dry onion soup mix especially in a pinch. I learned the hard way a few nights ago that when the recipe calls for it you shouldn’t skip it. I didn’t have any on hand and never thought about making my own, but now I have and I am super happy I did. 


    This recipe tastes great, the same if you ask me, and it’s less expensive. Not that the Lipton dry onion soup mix is expensive, but this way you get more bang for your buck and you can control what goes in the jar. Don’t get me wrong I still love the ease of the boxed kind, but this certain is a nice alternative when you are having an absent minded day like I was having. 


    Ingredients:
    • 3/4 cup instant minced onion
    • 1/3 cup beef bouillon powder (Look for MSG Free if possible)
    • 4 teaspoons onion powder
    • 1/4 teaspoon crushed celery seed
    • 1/4 teaspoon sugar

    Directions:
    Combine all ingredients and mix well. Store in an airtight container.
    About 5 tablespoons of mix are equal to 1 1¼-ounce package.

    I used an olive jar to store my mix. This is my version of recycling. 😉


    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Sweetened Condensed Milk (Paula Deen)



    I have been trying to use as few can goods as possible so when I saw a recipe for homemade sweetened condensed milk I knew I had to give it a try.


    The flavor of the sweetened condensed milk is incredible and it’s very easy to make. 

    The problem with making your own is it tastes nothing like what’s comes in the can. So don’t make this recipe expecting the same product or you will be very disappointed. Although it taste completely different it still tastes great. It would be perfect in a pinch but not something I would replace the canned sweetened condensed milk with.

    The consistency is pretty similar, the color is the same, but the flavor is very different. This is a perfect recipe to keep around for the moment when you realize you don’t have a can in the back of the pantry and you need it right away for a recipe. 


    Ingredients:
    • 1/3 cup boiling water
    • 4 tablespoons butter
    • 3/4 cup sugar
    • 1/2 teaspoon pure vanilla extract
    • 1 cup powdered milk 

    Directions:
    1. Using an electric mixer, blend together water, butter, sugar, and vanilla.
    2. Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.

    Original Recipe Source


    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    How to Make a Decorative Pie Crust

    Last Thanksgiving I set out to make a pie to serve after dinner. I wanted to have a pretty crust on my pie but in all honestly I didn’t have a clue how to make a pretty crust. I remember my Nana always had pretty crust, and my Mom always has too.  But how? You can find anything and everything online so why not a video that teaches you how to make a pretty crust?  Sure enough I found one! Here is the video and a picture of my crust! What do you think? If you are still trying to figure it out like I was watch this video! It’s great!!


    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Cream of "Something" Soup Mix



    Since we are a few days from Thanksgiving and so many Thanksgiving recipes seem to start with “add a can of cream of this or cream of that soup” I thought it would be fun to share as recipe I recently tried for making your own “cream of something” soup mix. 

    I have been wanting to make “cream of something” soup to keep on hand as a substitute for canned cream of chicken, cream of mushroom, cream of celery (and so on…) soup. I have been looking at many variations of the recipe for a few months now. I liked the recipes found on One Good Thing By Jillee and One Orange Giraffe, but I wanted to tweek them a little bit.
    You know I can make a recipe without tweeking something LOL.  I finally bought a box of dried milk and gave it a shot. It actually turns out just perfect. I read on some sites where people add celery seed or sautéed celery to make it cream of celery, bits of left over or dried chicken for cream of chicken and dried or fresh mushroom for cream of mushroom soup. I thought that was a pretty nifty idea.
    I am very impressed with this recipe and excited to have it in a labeled jar in my pantry ready to be used at any moment. This also saves money and time if you forget to buy what you need; better yet it’s not in a can!!

    Ingredients:
    • 3-5 cup non-fat dried milk* 
    • 2 1/4 cup cornstarch
    • 3/4 cup bouillon granules
    • 3/4 cup dried minced onions
    • 2 teaspoons garlic powder
    • 3 teaspoons dried thyme
    • 3 teaspoons pepper

    *The reason I put 3-5 cups of milk is because I found this recipe to be too salty with all the bouillon. You might start with 3 cups then after your first time using the soup decide at that point if you need to add more milk or not. I just found it incredibly salty.*

      Directions:

      1. Add and mix all of the ingredients together and store in an airtight container or zip bag. Don’t forget to label your container so that you will know immediately how much water and mix to add to get the correct consistency. 
      2. For one can of cream of something soup adds to a saucer 1/3 cup of the cream of something soup mixture and 1-1/4 cups of water. 
      3. Cook on a medium to medium low heat until the soup thickens up to your desired consistency. 

      *1/3 cup of the cream of something mixture to every 1-1/4 cups of water equal one can of cream of something soup.*

      Check Out Our Online Recipe Book: www.CafeChatterbox.com

      Recipes

      Hearty Mushroom Barley Soup



      I promised you all this recipe a few days ago, but I fell behind. It’s here now so I guess that’s what counts right? This is a really great recipe it’s nice and hardy and a perfect fall recipe! I am not a fan of fresh mushrooms, but I really enjoyed this soup. The flavor is very earthy and smooth. It has really nice creaminess to it which I was not anticipating.  


      The recipe couldn’t be easier to put together. I actually made it while making something else that night for dinner. I kind of put it together on a whim. The part that takes the longest is just waiting on the barley to be cooked through. When the barley is ready so your soup.

      The recipe yield is 4 servings and at least in our case it was exactly four generous servings, not any more than that.  If you are anticipating big eaters or extra guest you might want to double the recipe. Delicious!

      Ingredients:
      • Nonstick cooking spray
      • 1 teaspoon extra-virgin olive oil
      • 2 cups chopped onions
      • 1 cup thinly sliced carrots
      • 2 cans (14 ounces each) chicken broth
      • 12 ounces sliced mushrooms
      • 1 can (about 10-3/4 ounces) cream of mushroom soup, undiluted
      • ½ cup quick-cooking barley, uncooked
      • 1 teaspoon reduced-sodium Worcestershire sauce
      • ½ teaspoon dried thyme
      • ¼ cup finely chopped green onions
      • ¼ teaspoon salt
      • ¼ teaspoon black pepper

      Directions:

      1. Coat Dutch oven or large saucepan with cooking spray
      2. Heat over medium-high heat until hot. 
      3. Add oil and tilt pan to coat bottom of pan. 
      4. Add onions; cook and stir 8 minutes or until onions just begin to turn golden. 
      5. Add carrots and cook and stir 2 minutes. Add chicken broth, mushrooms, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to a boil over high heat. 
      6. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.


      Check Out Our Online Recipe Book: www.CafeChatterbox.com

      Recipes

      Baked Spaghetti (Paula Deen)


      This recipe was just OK. I think the concept of the recipe is a great one especially if you are using leftover spaghetti sauce. The sauce in the recipe is truly its downfall. My family liked the recipe but no one was overly impressed with the sauce. This is one of those recipes that you take the idea behind the recipe and simply replace the sauce. The Italian season was just over the top that’s all I could taste.
      I think I will make this recipe in the future, but instead of this sauce I will use leftover Nana’s Spaghetti Sauce instead, or worse case scenario a jarred sauce would work. I think it would be fantastic using a bunch of different cheese’s like, parmesan, mozzarella, asiago, and even some provolone. Yum.
      This is a great base idea/recipe but “fixing” the sauce would be a great improvement.
      Ingredients:
      • 2 cups canned diced tomatoes
      • 2 cups tomato sauce
      • 1 cup water
      • 1/2 cup diced onion
      • 1/2 cup diced green bell pepper
      • 2 cloves garlic, chopped
      • 1/4 cup chopped fresh parsley leaves
      • 1 1/2 teaspoons Italian seasoning
      • 1 1/2 teaspoons salt pepper combo
      • 1 1/2 teaspoons seasoning salt
      • 1 1/2 teaspoons sugar
      • 2 small bay leaves
      • 1 1/2 pounds ground beef
      • 8 ounces uncooked pasta
      • 1 cup grated cheddar
      • 1 cup grated Monterey Jack

      Directions:
      1. Preheat the oven to 350 degrees F.
      2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. 
      3. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. 
      4. Simmer for 20 more minutes. Cook the pasta according to the package directions. 
      5. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. 
      6. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

      Original Recipe Source

      Check Out Our Online Recipe Book: www.CafeChatterbox.com