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Recipes
Impossibly Easy Chicken 'n Broccoli Pie
By jbrockel
1. Heat oven to 400ºF. Grease 9-inch pie plate
- 1 package (10 ounces) frozen chopped broccoli, thawed and drained
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1 cup cut-up cooked chicken
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
Slow-Cooker Stout & Chicken Stew
By jbrockel
PREPARATION Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl
- 6 tablespoons plus 1/2 cup all-purpose flour, divided
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed
- 4 teaspoons extra-virgin olive oil, divided
- 3 pieces bacon, chopped
- 1 2/3 cups Guinness beer or other stout (14-ounce can)
- 1 pound whole baby carrots or large carrots cut into 1-inch pieces
- 1 8-ounce package cremini or button mushrooms, halved if large
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 cup reduced-sodium chicken broth
- 2 cups frozen baby peas, thawed
Honey Mustard Chicken Tenders & Buttermilk Smashed Potatoes
By jbrockel
Preheat oven to 200°F. Place the potatoes in a medium-size pot and cover them with cold water
- 5 large russet potatoes, peeled and chopped into large chunks
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 pounds all-white meat boneless, skinless chicken tenders
- Salt and freshly ground black pepper
- 2 cups breadcrumbs
- Canola oil
- 1/4 cup buttermilk
- 3 tablespoons sour cream
- Hot sauce, to taste
- 2 tablespoons (about a palmful) fresh flat-leaf parsley, chopped
- 2 tablespoons (about a palmful) fresh dill, chopped
- 1 tablespoon (half a palmful) fresh chives, chopped
Beef-Vegetable Quesadillas
By jbrockel
1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain
- 1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
- 1/2 small purple onion
- 1 (8-ounce) package sliced fresh mushrooms
- 1 (6-ounce) package baby spinach
- 2 tablespoons taco seasoning
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 (8-inch) fat-free flour tortillas
- 4 slices pepper jack cheese
- Salsa, low-fat sour cream, chopped fresh cilantro
Anne's Easy Taco Casserole
By jbrockel
Brown ground meat and drain
- Ingredients
- 1 lb ground turkey (beef or chicken)
- 2 cups shredded cheddar
- 2 cups mild salsa
- 2 cups corn kernels
- 1 bag corn tortilla chips (8 ounces)
Chicken & garlic herb potato shepherds pie
By jbrockel
Preheat the broiler, place an oven rack at the center of the oven
- 2 1/2 to 3 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
- 2 pounds chicken breast, cut into half-inch dice
- Black pepper
- 1 cup store-bought shredded carrots, chopped
- 1 cup frozen peas
- 1 small bunch scallions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 tablespoon Dijon mustard
- 6 sprigs of tarragon, leaves removed and chopped, about 2 tablespoons
- 1 5-ounce package of soft garlic and herb cheese, such as Boursin
- 2 egg yolks
- 1/4 cup (a handful) flat-leaf parsley, chopped
- 1/4 cup milk or chicken stock, enough to loosen up the potatoes
- Paprika, for garnish
Spicy Garlic Lime Chicken Recipe
By jbrockel
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, th...
- 3/4 Teaspoon Seasoning - Salt
- 1/4 Teaspoon Seasoning - Black Pepper
- 1/4 Teaspoon Seasoning - Cayenne Pepper
- 1/8 Teaspoon Seasoning - Paprika
- 1/4 Teaspoon Seasoning - Garlic Powder
- 1/8 Teaspoon Seasoning - Onion Powder
- 1/4 Teaspoon Seasoning - Thyme (Ground)
- 1/4 Teaspoon Seasoning - Parsley
- 4 boneless, skinless halves Chicken - Breast
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 2 Teaspoons Seasoning - Garlic Powder
- 3 Tablespoons Lime Juice
Steakhouse Shepherd's Pie
By jbrockel
Place potatoes in a pot, cover with cold water and bring up to a boil
- 2 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1/2 tablespoons extra-virgin olive oil
- 4 slices good quality bacon or peppered bacon, chopped
- 2 pounds ground sirloin
- 1 onion, chopped
- 1/2 pound button mushrooms, quartered
- Black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3 tablespoons sour cream
- 1/2 pound blue cheese, crumbled (recommended: Maytag)
- 3 to 4 tablespoons chives
- 1 teaspoon paprika
jaw dropping delicious asparagus penne
By jbrockel
Bring a large pot of water to a boil
- 1 lb thin asparagus, trimmed of ends
- 1 lb whole wheat penne
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable stock
- 3/4 cup half-and-half
- 2 tablespoons Dijon mustard
- 2 teaspoons grated lemon zest
- black pepper
- 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
- 1 lemon, juice of
- grated parmigiano-reggiano cheese
Cheesy Broccoli Rice & Turkey
By jbrockel
BRING first 3 ingredients to boil in large skillet in medium-high heat; cover
- 2 cups chopped cooked turkey
- 2 cups broccoli florets
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 2 cups instant white rice, uncooked
- 6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes