Wednesday, September 12, 2018

Chicken Divan

© Can Stock Photo / roxanabalint

This is one of my all time favorite recipes.

I'm not a big fan of frozen dinners, but back when I was in high school my mother used to buy Stouffer's Chicken Divan, and it was awesome. I don't know if they still make it or not, but I've tweaked a couple of Campbell's Soup recipes to come up with my own version, and I think it comes pretty close. It's easy to prepare, and tasty. Best of all, it uses ingredients that most of us probably already have. 



(inspired by Campbell's Soup recipes)

   2 or 3 boneless chicken breasts
   2 cans cream of mushroom soup* 
   1/2 cup milk
   3 tablespoons butter (divided and melted)
   1/4 teaspoon black pepper
   1 cup fresh or frozen broccoli (thawed)
   2 cups cooked noodles
   1/2 cup grated cheddar cheese or cheddar cheese blend
   1 small can fresh mushrooms (optional)
   2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to the package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until cooked all the way through. Remove from heat.

In a 2-quart casserole dish stir milk, 2 tablespoons melted butter and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Melt remaining tablespoon of butter in a small bowl, add breadcrumbs and mix until breadcrumbs are moistened. Top chicken mixture with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350F oven for 35 to 40 minutes, or until top layer is brown and sauce is bubbling.

* One can of cream and mushroom soup, and one can of cream of chicken soup can also be used.

Tuesday, September 4, 2018

Rosie's Recipe--Buttermilk Biscuits

One of my fondest childhood memories is of my mom and dad in our kitchen baking buttermilk biscuits on Sunday mornings. Biscuits and gravy were a breakfast staple at our house when I was growing up. Over time my older brothers starting making biscuits too, but I can't recall any of them ever reading a recipe. It must have been a technique that they learned from our parents. Or perhaps some secret family recipe. You never know.

Sadly, for whatever the reason, the recipe was never handed down to me. So, after I moved out, my biscuits came  from the Bisquick box. Don't get me wrong. Bisquick is a great product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. They came close, but they were never quite the same as the homemade biscuits Mom and Dad made from scratch.

So fast forward a few years. (Well, maybe more than a few years.) I'm testing some of the biscuit recipes for Rosie's Riveting Recipes, and they tasted exactly the same as the ones my parents used to bake. Aha! The secret family recipe is finally revealed.



   2 cups flour
   1/2  teaspoon soda
   1/2 teaspoon salt
   1 tablespoon baking powder
   2 tablespoons margarine
   3/4  cup sour milk or buttermilk

Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to 1/2 inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.

Modern adaptation: Butter can be used in place of margarine. To turn plain milk into buttermilk simply place a tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the 3/4 mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.

Saturday, August 25, 2018

Sugar Free Banana Muffins

© Can Stock Photo / tycoon

Sugar may have been rationed in Rosie's day, however this recipe came to me from a friend whose kids have food allergies, and it was something they could eat. The muffins are tasty, and this recipe uses all natural ingredients. Best of all, it's easy to prepare and delicious. If you're trying to avoid sugar or corn syrup, you may want to try it.



5 - 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
2 1/4 cup whole-wheat flour
3/4 teaspoon ground nutmeg
1 1/4 teaspoon baking soda

Preheat oven to 350 degrees F. Lightly oil muffin pan, or use baking cups. Stir together bananas, oil, honey and vanilla in a medium sized bowl. Combine flour, nutmeg and baking soda in a large bowl. Stir in the wet ingredients and blend with a spoon. Drop mixture into muffin cups, filling to the rim. Bake for 20 to 25 minutes or until golden brown. If desired, chopped nuts may be added.