Author Archives: patty

John Wayne Casserole

Posted on by
Reply

Ingredients

For the beef

  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion, chopped
  • ▢ 1 yellow or red bell pepper, chopped
  • ▢ 2 lbs ground beef, I prefer lean beef
  • ▢ ¾ cup water
  • ▢ 1 oz taco seasoning
  • 1 can Ro-Tel tomatoes

For the Biscuit Base

  • ▢ 2 cups Bisquick mix
  • ▢ 1 cup water
  • 1 c chopped Colby Jack cheese

To Assemble

  • ▢ 2 Roma tomatoes, sliced
  • ▢ 1 can green chili peppers, 4 oz
  • ▢ ½ cup mayonnaise
  • ▢ ½ cup sour cream
  • ▢ 1 cup shredded mozzarella
  • ▢ 1 cup shredded cheddar

Instructions

  • Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
  • Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
  • Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
  • Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
  • Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
  • Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
  • Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
  • Bake. Bake the casserole for 35-40 minutes in the preheated oven.

One Skillet Cheesy Green Chile Chicken (too spicy for everyone)

Posted on by
Reply

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 ounces cream cheese, at room temperature
  • 4 slices pepperjack cheese
  • 2 poblano peppers, sliced
  • 1 yellow onion, chopped or sliced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt and black pepper
  • 1 tablespoons extra virgin olive oil
  • 2 T butter
  • 1 jar salsa verde
  • fresh cilantro and limes for serving

Instructions

  • Preheat the oven to 425° F.
  • Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
  • In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
  • When the onions are slightly browned, add in the cream cheese and turn off the stove top.
  • Allow the cream cheese to melt, stirring to incorporate the onions.
  • Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
  • Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
  • Place the chicken in the skillet or baking dish.
  • Rub with olive oil.
  • In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
  • Rub the seasonings all over the chicken.
  • Sprinkle the remaining poblano peppers and onion mixture around the chicken.
  • Drizzle everything with olive oil, then pour over the salsa verde.
  • Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Chicken Francese

Posted on by
Reply

INGREDIENTS

  • 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
  • salt and black pepper
  • garlic powder
  • 1 cup gluten-free flour
  • 2 eggs
  • olive oil
  • 4 Tablespoon butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 1/4 cup white wine (Pinot Grigio), (see Note 1)
  • 2 Tablespoon lemon juice
  • fresh parsley, chopped

INSTRUCTIONS

  • Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
  • Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
  • Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
  • Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

NOTES

Note 1: If you want to omit the wine, you can substitute it with chicken stock.