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Recipes
Wine and Tomato Braised Chicken
By jbrockel
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes
- 4 slice(s) bacon
- 1 large onion, thinly sliced
- 4 clove(s) garlic, minced
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) fennel seeds
- 1 teaspoon(s) freshly ground pepper
- 1 bay leaf
- 1 cup(s) dry white wine (see Tip)
- 1 can(s) (28-ounce) tomatoes, with juice, coarsely chopped
- 1 teaspoon(s) salt
- 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
- 1/4 cup(s) finely chopped fresh parsley
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Buffalo Chicken Pot Pie
By jbrockel
Preheat the oven to 375º F
- 3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), cut into bite-sized pieces
- 1 large onion, chopped into bite-sized pieces
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 2 carrots, peeled and chopped into bite-sized pieces
- 3 stalks celery, chopped into bite-sized pieces
- 2 cloves garlic, grated
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken stock
- 1/4 cup hot sauce (add more if you want more of a kick!)
- Salt and freshly ground black pepper
- 2 boxes cornbread mix, such as Jiffy brand
- 2 eggs
- 2/3 cup of milk
- 1 cup crumbled blue cheese
Braised Chicken Gumbo
By jbrockel
PREPARATION Heat oil in a large saucepan over medium heat
- THIS RECIPE CALLS FOR:
- INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 medium red or green bell pepper, diced
- 2 tablespoons all-purpose flour
- 2 cups shredded chicken from Wine & Tomato Braised Chicken (recipe follows)
- 2 cups sauce from Wine & Tomato Braised Chicken
- 2 cups reduced-sodium chicken broth
- 1 cup sliced okra, fresh or frozen (thawed)
- 3/4 cup instant brown rice (see Tip)
- 1/8-1/4 teaspoon cayenne pepper
- Wine & Tomato Braised Chicken
Beef Pot Pie with Potato Biscuit Crust
By jbrockel
1. Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium h...
- 1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
- 1 medium onion, chopped (1/2 cup)
- 1 jar (12 oz) beef gravy
- 2/3 cup Betty Crocker® Potato Buds® instant mashed potatoes (dry)
- 2/3 cup hot water
- 1 1/2 cups Original Bisquick® mix
- 3 tablespoons milk
- 1 tablespoon freeze-dried chives
Broccoli Soup with Tubettini
By jbrockel
1. Spray a heavy 3 to 4-quart pot
- Ingredients :
- 1 tsp olive oil
- olive oil spray
- 1/4 cup minced red onion
- 1/4 cup minced celery
- 2 cup bunch of broccoli chopped
- 1/4 cup diced red bell pepper
- 1 cup chopped green beans (bite size)
- 3 cup defatted low-sodium vegetable broth preferably fresh
- 1/2 tbl minced fresh sage
- 1/4 tsp coarse salt
- 1/8 tsp pepper
- 1 pch red pepper flakes
- 1/4 cup tubettini (tiny tubular pasta)
- 15 oz canned cannelini beans rinsed
- 1 tbl chopped fresh herb(s)
- (basil, thyme and/or oregano)
- 4 tsp freshly grated Parmesan cheese
Easy Chicken Strips
By jbrockel
1/4 cup all-purpose flour * 3/4 teaspoon seasoned salt * 1-1/4 cups crushed cornflakes * 1/3 cup butter, ...
- 1/4 1/4 1/4 cup all-purpose flour
- 3/4 3/4 * 3/4 teaspoon seasoned salt
- 1-1/4 1-1/4 * 1-1/4 cups crushed cornflakes
- 1/3 1/3 * 1/3 cup butter, melted
- 1-1/2 1-1/2 1-inch 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
Buffalo Chicken & Chili Mac
By jbrockel
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but i...
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 ribs celery, finely chopped
- 5 large cloves garlic, finely chopped or grated
- 1 tablespoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/4 to 1/2 cup hot sauce, depending on how hot you like it
- 1 15-ounce can crushed tomatoes
- 1 pound whole wheat elbow macaroni
- 1/2 cup pepper jack cheese
- 1/2 cup crumbled blue cheese
- 2 scallions, root ends removed and thinly sliced
5-Minute Southwest Layered Salad
By jbrockel
PLACE lettuce on serving platter or in bottom of glass serving bowl
- 6 cups torn romaine lettuce
- 1 can (15 oz.) black beans, drained, rinsed
- 1 can (11 oz.) whole kernel corn, drained
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup KRAFT Three Cheese Crumbles
- 1/2 cup KRAFT Ranch Dressing
- 1 cup broken tortilla chips
Awesome Slow Cooker Pot Roast
By jbrockel
Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Skinny Chicken Tamale Pie
By jbrockel
Preheat oven to 400 degrees
- 12 oz boneless, skinless chicken breast, cooked + shredded
- 10 oz can red enchilada sauce
- 2 egg whites
- 1/3 cup skim milk
- 14.5 oz can cream-style corn
- 4 oz can diced green chilies
- 1 packet reduced-sodium taco seasoning, divided
- 1/2 tsp crushed red pepper flakes
- 1/2 cup reduced-fat, shredded Mexican cheese
- 8.5 oz box corn muffin mix
- fresh cilantro, chopped