Thursday, January 19, 2017

Homemade Cocktail Sauce

     Making your own sauces and dressings is much easier than you think. It's also cheaper. Many restaurants make their own salad dressings, but I tried my hand at cocktail sauce. Of course it's the perfect dipper for shrimp, but can used with other dishes as well. I'm not a big fan of ketchup, but any dish using ketchup can be zipped up with cocktail sauce. Yes, even French fries.

Homemade Cocktail Sauce
1 cup ketchup
2 T. (heaping) horseradish
2 T. lemon juice

In a small bow with a lid, combine all ingredients, mixing until well blended.

Cover and refrigerate for at least an hour.

This can easily be done in advance and is good served with cooked, chilled shrimp or as a dipping sauce.

Saturday, December 31, 2016

Biscuit-Topped Turkey Casserole

Photos courtesy The Cooking Corner
    How many of you try recipes that are on the back of a box or can? Most of us have at one time or another. The idea of putting recipes on a product was started by Campbells years ago. The traditional green bean casserole recipe was promoted on the cream of mushroom soup can. Many food companies have joined in that marketing practice. If you ask me, it's smart.
    Not long ago, one of my sons found a recipe on the back of the cream of broccoli soup can and suggested that we try it. After reading it over, I decided it would be a perfect way to recycle some holiday leftovers. I had some smoked turkey that was just waiting to be used and everything else was basic pantry stock.
    This dish was as easy as could be, took little time and turned out to be very filling. The only thing I might change, would be smaller biscuits to get more servings. The big biscuits are very hearty.

Biscuit-Topped Turkey Casserole
1 can (10.75 oz.) condensed cream of broccoli soup
1 can (10.75 oz.) condensed cream of potato soup
2/3 cup milk
1 tsp. parsley

1/2 tsp. rosemary
1/4 tsp. marjoram
1/8 tsp. pepper (black or white)
2 cups (1-16 oz. bag) frozen mixed vegetables
2 cups smoked turkey, cubed
1 pkg. 7 oz. refrigerator biscuits
(I used 10 oz. flaky Grands from Pillsbury)

Preheat oven to 400 degrees.
Spray coat a 11x7x2 inch baking dish.

In medium bowl, mix together soups, milk, spices, vegetables and turkey.
Pour into baking dish.

Bake 20 minutes until mixture is hot and bubbly. Gently stir mixture.
Place biscuits on top of mixture and return to oven.
Continue baking 15 minutes or until biscuits are golden brown.
Ready for oven.

Serves 6 or so.

**cream of celery or cream of chicken may be substituted as well as 2 cups cooked chicken instead of turkey.

Inspired by Campbell's soups.

Casserole just out of oven

Friday, December 2, 2016

Baked Kick'n Chicken Tenders

     After a week of turkey, it was time to find something new. However poultry was what was in the freezer. To give a new twist to more bird, I cut them into tenders and tried a different flavor.
     One my friends found some Weber seasoning combinations and stocked my spice rack. I had the options of Tandori Chicken, Carne  Asada, Thai Chili and Kick'n Chicken. After consideration, the Kick'n Chicken seemed the tamest of the lot. I added just a touch of cayenne for a little more heat.
     This twist on chicken turned out to be very easy, especially since they were baked. They didn't take long to cook because they were cut into tenders and clean up was a cinch. It was a win-win dinner.

Baked Kick'n Chicken Tenders
3 boneless chicken breast, sliced into tenders, about 3/4 of an inch wide (12 tenders total)
2 T. Weber "Kick'n Chicken" spice blend*
1/8 tsp. pepper

3/4 tsp. garlic powder
1/4 cup Panko crumbs
1/8 tsp. cayenne
1/4 cup + 1/8 cup + 1 T. flour
2 T. mayonnaise
1/4 tsp. salt
cooking spray

Preheat oven to 375 and spray coat a 13x9x2 and a 8x8 inch baking dish.

In a pie plate, combine Kickin' Chicken spice blend, Panko crumbs, flour, salt, cayenne, pepper and garlic powder. Mix to combine.

Put mayonnaise in a bowl.

Roll chicken tenders in mayonnaise to coat. Then roll chicken in flour and spices. Place in baking dishes. Do not crowd the pan or they won't brown well.

Bake for 25 minutes. Flip tenders after 15 minutes.

Serves 4.

* If you don't have Weber's Kick'n Chicken Seasoning, blend together the following -
1/4 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. red pepper flake
1/8 tsp. sugar
1/4 tsp. paprika
Save leftovers in a container in dry place.

Tenders just out of oven.

Taste Of Home Recipe of the Day