Chicken Salad Sandwich Casserole

It may be ugly but it's pretty tasty! It's got all the flavours you love in a chicken salad sandwich but in a comfy casserole.

Ingredients:

3 cups  cooked rotisserie chicken, chopped 

1 cup mayonnaise

1/4 cup hot sauce

1 cup diced celery

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup shredded cheddar

1/2 cup sour cream

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp black pepper

3 cups Caesar flavoured bread croutons

 

Grease a 10 X 10" baking dish.

Combine everything except the croutons and spoon into the prepared dish.

Layer the croutons on top,

and bake at 375°F for 22-25 minutes or until the top is golden and crispy.

Serves 4

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Chicken and Mushroom Bites

Mushrooms cooked to golden and well seasoned chicken in a buttery sauce. I like the common white button mushrooms but you can experiment using different types of mushrooms... maybe cremini or morels?

Ingredients:

 2 tbsps olive oil, divided

1 lb (500g) boneless chicken breast, cut in 1" pieces

salt and pepper to taste

1 tsp dry oregano

1 tsp dry basil

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

8 oz (227g) white mushrooms, sliced

1 tbsp balsamic vinegar

3 tbsps butter

1/4 cup diced onion

1 bell pepper, diced

3 tsps minced garlic

 

Heat 1 tbsp olive oil in a large skillet to medium high heat. Toss the chicken with salt and pepper and all the seasonings then add to the pan. sear and stir until cooked, about 5 minutes. Remove and keep warm.

Add 1 tbsp butter and 1 tbsp olive oil to the same pan and add the mushrooms cooking about 3 minutes or until golden. Add the balsamic, the rest of the butter, onion and bell pepper. Stir and cook for 3 minutes then add the minced garlic for 30 seconds.

Return the chicken to the pan, mix together and heat through for a couple of minutes.

Serves 4

Adapted from cafedelites.com

 

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Simple S'mores Cookies

Sweet and slightly addictive,these s'mores cookies leave you wanting "some more"! The base is simply refrigerated cookie dough, then it's filled with marshmallows and chocolate chips. I used graham crumbs on top but for more graham goodness you could crumble in pieces of graham crackers.

Ingredients:

1 package refrigerated cookie dough (like Pillsbury)

1/2 - 3/4 cup chocolate chips

1 cup mini marshmallows

1/4 cup graham crumbs

Preheat oven to 350°F

Open the cookie dough package and slice into 12 pieces. Form into an even circle then roll the edge in graham crumbs. Place in a muffin tin and shape a slight edge up.

Evenly distribute the marshmallows and chocolate chips into the center of each cookie and sprinkle graham crumbs on top.

Bake at 350°F for 14-16 minutes. Cool 15 minutes then run a thin knife around the edges and pop them out to cool completely.

If you don't wait the full 15 minutes to cool the cookies this might happen 🠟

Makes 12

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Turkey Scallopini

This super easy pan-grilled turkey scallopini pairs well with pasta, salad or potatoes.

Ingredients:

2 turkey scallopini cutlets, cut in half to make 4

salt and pepper to taste

1/2 tsp garlic powder

1/4 tsp onion powder

2 tbsps flour

1 tbsp parmesan cheese

1 tbsp olive oil

2 tbsps butter, divided

1/2 cup broth or white wine

1 tbsp lemon juice

1 tbsp parsley

 

Pat the turkey cutlets dry and season with salt, pepper, garlic powder and onion powder. Coat with flour and parmesan.

Add olive oil and 1 tbsp butter to a large skillet. Heat to medium high. Cook for 4 minutes then flip and cook another 2-3 minutes . Remove the turkey from the pan and keep warm. Add broth and lemon juice to the skillet and simmer until reduced by half then add the 2nd tbsp butter. Return the chicken to the pan, spoon sauce over and add parsley.

Serves 4

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Root Beer Jelly

This root beer jelly makes a nice glaze for pork tenderloin or try a PB and RBJ (peanut butter and root beer jelly) sandwich! It's also great on your morning toast! 

Ingredients:

1 - 900g pkg Lantic & Rogers Jam and Jelly mix

750 ml (3 cups) root beer

50 ml (3 1/2 tbsps) lemon juice (you can use bottled)

First sterilize the jars and tops that you will be using.

Then add all the ingredients to a large pot. Make sure the pot is large enough. I started out with a medium to large pot and had to transfer the mix out to a large pot as the mixture expands when heated. 

Bring everything to a boil and keep boiling for 4 minutes, stirring constantly. Remove from heat then stir and skim off foam for 5 minutes to achieve a nice clear jelly.

Ladle into sterilized jars leaving 1/4" head space, clean the rims if needed, then seal.

Finally, process in a hot water bath for 10 minutes.

Check after 24 hours to make sure all the jars are properly sealed. The center of the lid should be indented. If it pops up the seal didn't take. You can try processing again or just refrigerate any jars that didn't seal.

Makes 10 - 118ml (4 oz) jars

Who knew jelly could be made from soft drinks (soda, pop)! Maybe I'll give cream soda or cherry cola a try.

A little "candy for your toast"!

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Pineapple Chicken and Sausage

Traditional sweet and sour sauce is the thing that brings the chicken, sausage, veggies and aromatic pineapple together in this fabulous fakeout takeout!

Ingredients:

2 sausages (1/4 lb), I used Toulouse here

2 boneless, skinless chicken thighs (1/2 lb)

1 1/2 cups fresh pineapple, cut in chunks

1 small onion, sliced

2 celery stalks, sliced 1/2-3/4" thick

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

5 mushrooms, halved or thick sliced

2 tsps sesame oil, divided

2 tsps brown sugar

2 tsps lime juice

unsweetened shredded coconut and black sesame seeds to garnish

 

Sweet and sour sauce:

2/3 cup pineapple (or orange) juice

2 tbsps soya sauce

2 tbsps apple cider vinegar

2 tbsps honey

1 tbsp tomato paste

1 tbsp cornstarch

 

Begin by cutting the sausages into 1" slices and the chicken into bite size pieces. Toss the meat with 1 tsp sesame oil, brown sugar and lime juice. Line a baking sheet with foil. Spread the meat out on the pan in a single layer and cook in a 375°F oven for 5 minutes.

Prepare the sweet and sour sauce. Whisk the cornstarch, juice and apple cider vinegar together in a pot then add the soya sauce, honey and tomato paste. Cook over medium high heat to thicken, about 3-5 minute. So just about when the meat timer is up the sauce should be ready.

Toss the pineapple, onion, bell peppers, celery and mushrooms with 1 tsp sesame oil and add to the pan. Pour the sauce over everything and toss to coat. Pop back into the oven for 15 minutes.

I made my Chili Oil Rice but you can serve it with any rice you like. Here's the link to mine:

https://www.hotandcoldrunningmom.ca/2024/04/chili-oil-rice.html 

Plate up your rice and Pineapple Chicken and Sausages. Garnish with coconut and black sesame seeds.

Serves 2

Oh, and another way you can serve it is rice bowl style.

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Chili Oil Rice

Quick and easy! And this savoury, not too spicy chili fried rice is made even easier if you have leftover cooked rice! 

Ingredients:

1 cup white rice

2 cups water

2 tbsps vegetable oil

2 tbsps spicy chili oil

 

If using day old cooked rice use about 3 1/2 cups.

If you don't have leftover rice, bring the water and rice to a boil together then simmer for 15-20 minutes or until all the water has been absorbed. Set aside to cool, or even better, chill for a few hours in the fridge.

Next, heat the vegetable oil and spicy chili oil together in a skillet or wok. Add the cooked rice, stir together breaking up clumps and heat through about 5 minutes. 

Spoon it onto plates to serve or press into a cup and turn out onto a plate.

Makes 4 servings

It goes great with Pineapple Chicken and Sausage. Recipe link right here:

https://www.hotandcoldrunningmom.ca/2024/04/pineapple-chicken-and-sausage.html 

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