Sunday Chicken Dinner

(The original recipe from Jamie Oliver is called Tray Baked Chicken but we call it Sunday Dinner)

FIRST:
Brine 4 chicken breasts or about a dozen chicken tenders in a ziploc bag in the fridge for at least 2 hours in the following:

1 QT water
2 TBSP kosher salt
1/3 C honey
3 cloves crushed garlic
Sage leaves from 2 sprigs of fresh sage (I have used fresh rosemary when I haven't had sage)
1/4 C apple cider vinegar
juice and zest of 1 lemon

SECOND:
2 slices of bacon chopped
3 large sweet potatoes scrubbed and thinly sliced
4 large potatoes scrubbed and thinly sliced
1 large onion peeled and thinly sliced
4 cloves garlic peeled and chopped
2 springs fresh sage leaves shredded
olive oil
kosher salt and pepper
1 1/2 C chicken broth
1 C cream
1 C grated parmesan cheese
1/4 C butter

Preheat oven at 350.

Drain brine from chicken and pat chicken dry with paper towels.  Let chicken come to room temperature while veggies are baking.
In large roasting pan or casserole dish, toss bacon, veggies, garlic, sage and pinch of salt & pepper with olive oil.
Pour in broth and cook for 30 minutes.
Remove pan from oven.  Pour in cream and sprinkle with parmesan.
Add chicken, dotting with pats of butter on each piece.
Cook for 25-30 minutes (depending on the size of chicken breasts) until chicken juice runs clear. You can check this by poking the largest piece of chicken with a knife.

P's Chicken Pie

Pie crust for top and bottom of pie 
3 Cups of cooked chopped chicken
1 Tablespoon olive oil
1 Tablespoon flour
1 Cup chicken stock
1 Package cream cheese (8 oz), cubed
½ Teaspoon poultry seasoning or ¼ teaspoon each of thyme and sage
4 Cups frozen chopped veggies (I like the beans, carrots, corn and peas mix.)
Salt and pepper


Preheat oven to 375.


Warm up chopped chicken in large skillet on medium heat with with olive oil. Sprinkle flour over chicken and stir. Pour in chicken broth and stir. Add cream cheese and stir until heated and smooth. Add poultry seasoning and salt and pepper to taste. Add frozen veggies and stir until thawed. Place bottom crust in pie plate. Scoop chicken mixture into bottom crust. Place top crust. Pinch edges and make vents in top of crust.
Bake for 30 minutes at 375. Let cool for a few minutes before serving or you will burn your tongue!


Notes: 

• I like the refrigerated Pillsbury rolled crust if you don’t want to make Martha Stewart's pie crust recipe, which is the bomb.
• You can sauté three chopped largish chicken breasts in a little olive oil if you don’t have any leftover chicken to use.
• You can use fresh chopped veggies too, I recommend nuking the carrots to steam them before you put them in the pan if you use fresh.
• You might want to cover the edges with foil or a pie crust guard to keep the edges from getting too brown.
• If you want to go low calorie, you can leave the bottom crust off and use Neufchatel cheese in place of the cream cheese.

Spinach & Cheese Enchiladas

A friend of mine sent me this recipe. I thought it was great since she got it out of LDS living, so many of ingredients are from food storage options. This recipe can also be used w/ fresh ingredients.

Ingredients

1/2 Cup……..Chopped Freeze-Dried Onions*
1 Tbsp………..Olive Oil
1 1/4 Cup…..Freeze-Dried Spinach*
2 Cup………..Freeze-Dried Shredded Monterey Jack Cheese*
1 Cup………..Sour Cream
1 Can………..Enchilada Sauce
8………………Corn Tortillas

*Reconstitute before using OR use FRESH ingredients. Follow directions on #10 can to reconstitute.



Directions

1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 13" X 9" baking dish.
4. Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350° F.

Cook the onions until done, then add the spinach to the same pan for a couple of minutes.

Homemade Enchilada Sauce:

Ingredients

2 Tbsp……….Butter or margarine powder + 2 Tbsp water
2 Tbsp……….Flour
3-5 tsp……….Chili powder (depending on how spicy you want it)
1 tsp………….Cumin
1-2 tsp……….Garlic powder or garlic salt
2 tsp………….Tomato powder
2 cups………..Water
salt and pepper



Directions


1. Mix butter or margarine powder with 2 Tbsp water in saucepan; Heat over medium heat.
2. Add flour and mix well (will be kind of like a paste).
3. Add chili powder, cumin, garlic powder and tomato powder; Mix well.
4. Slowly add about 2 cups of water and mix well.
5. Continue to simmer for a few minutes; Add salt and pepper to taste.



Here is the link for pictures, etc.
http://ldsliving.com/story/66247-spinach-cheese-enchiladas

If you want to to purchase the Freeze Dried products, go to beprepared.com to place an order, or call 1-800-999-1863 or visit your local storehouse.

Baked Parmesan Chicken

Here is a chicken recipe to contribute to the eternal quest for new ideas to cook chicken.


Mix together:

3/4 Cup Mayonaise
1/2 Parmesan Cheese
1/2 tsp.Garlic Powder
2 TBS.Italian Dressing


Coat this mixture on 6 fist size pieces of boneless skinless chicken breasts, then coat chicken in italian seasoned breadcrumbs. A little messy, but yummy.


Bake on cookie sheet or baking dish at 400 degrees for 20-25 minutes until no longer pink.

Corn Salad

A friend of mine gave me this recipe. It is always a big hit at pot-lucks when she brings it.


3 cans of sweet yellow corn
2 cans of Mexicorn
1 diced green pepper
1 diced purple onion (small)

1 can black beans (rinsed)
1/2 c. mayo

Mix above ingredients together and refrigerate for a few hours or overnight if possible to allow flavors to blend.

Then 15-30 minutes before serving, stir in:

1 bag shredded cheddar cheese (2 cups)
1 bag crushed Chili Cheese Fritos

The salad is served cold and I also usually serve it with another bag of Fritos that are not all crushed up (to use as a scoop for the salad).

You can add more or less of anything you like. Sometimes I add a little extra mayo if it looks too dry