Tuesday, February 9, 2016

Poppy Seed Chicken

  • 4 to 6 boneless skinless chicken breasts, fully cooked
  • 1 can cream of chicken soup
  • 8 ounces sour cream
  • 1-1/2 cups crushed Ritz crackers
  • 1 teaspoon poppy seeds
  • 1 stick butter, melted

  1. Mix cream of chicken soup, sour cream and poppy seeds together. 
  2. Put chicken breasts in 9"x13" pan and pour poppy seed mixture over top. 
  3. Sprinkle crushed Ritz crackers on chicken and drizzle melted butter over top. 
  4. Bake 30 minutes at 350 degrees.
Recipe from the kitchen of Kim Theeuwes.

Monday, February 8, 2016

Charred Broccoli, Mushroom and Egg Strata


  • 2-3 heads broccoli
  • Olive oil
  • 1 large onion, diced (about 2 cups)
  • 5 gloves garlic, minced
  • 5 cups thick-sliced mushrooms
  • 1 whole wheat baguette, cubed (crust removed)
  • 8 whole eggs (or 12 egg whites)
  • 1 cup low-fat milk
  • 1 Tablespoon Dijon mustard
  • 1 cup grated Parmesan
  • 1/4 cup thinly sliced sun-dried tomatoes
  • 1 tablespoon minced fresh thyme leaves
  • 1 cup part-skim mozzarella cheese
  • cooking spray
  • salt & pepper

  1. In a large bowl, beat the eggs, milk and mustard until incorporated. Add bread cubes, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
  2. Preheat oven to 450 degrees F.
  3. Clean and cut broccoli into bite size pieces, and toss in oil with a pinch of salt. Lay on a sheet tray and cook for 10 minutes until broccoli becomes brown on the edges. Do not cook all of the way through.
  4. Reduce oven to 325 degrees F. 
  5. Heat 2 teaspoons of olive oil in a nonstick skillet over medium heat. Add the onions and sauté until they are translucent and begin to brown, about 4 minutes. Add the garlic and continue to cook for another minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat 2 teaspoons of oil in the skillet and sauté the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.
  6. Add mushrooms, onion-garlic mixture, broccoli, parmesan, sun-dried tomatoes, thyme, salt and pepper to the bread cubes and stir to incorporate. 
  7. Place in a rectangular pan (9"x5-1/2"x2"). Top with mozzarella.
  8. Bake for 45 minutes, or until the top forms a light brown crust.

From the Kitchen of Michael Chernow.

Sunday, February 7, 2016

Quick Chicken-Corn Chowder

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn

  1. Melt the butter in a large Dutch oven over medium heat. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. 
  2. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. 
  3. Bring to a boil; cook until thick (about 5 minutes).