Sauté chicken breasts in olive oil on very low heat, turning frequently until chicken is very lightly browned and cooked through. Cut into strips. While chicken is cooking, cook and drain pasta. In sauté pan, make a roux from butter and flour. Add chicken broth, then Parmesan cheese to taste. When sauce is thickened, slowly stir in cream – about a cup. Add chicken strips … Continue reading Chicken Alfredo
We offer no apologies for including recipes with canned soup or biscuits in them – the oldest three siblings are baby boomers, and all of us grew up on this stuff. Agreed, most would be better with scratch-made sauces. But canned soups are popular again, so enjoy the grandma vibe. 1 can cream of chicken soup 1 large can mushrooms (stems and pieces, or, better … Continue reading Canned Chicken and Biscuits
Most cultures have a meat-filled pastry: calzones, pasties, pierogies, empanadas, dumplings among them. This is the Eastern European-Slavic version from our “satellite sister,” Jennifer Epps Grasela, Ania’s college roommate and lifelong best friend. This recipe takes about five hours’ work from start to finish, but the result is totally worth it. Bierocks do freeze well, and reheat well in the microwave; we think one day … Continue reading Bierocks
It sounds weird (really, even after having eaten it, it still sounds kind of awful), but it makes delicious comfort food on a cold night. It’s wonderful with cornbread. And in a year when beef prices have blown holes through supermarket ceilings, it’s nice to find a great recipe for an unloved and unlovely cut of meat. Sear the pork steaks on high heat; salt … Continue reading Baked Pork with Green Beans
Now that hotdish and canned-soup cooking are cool again, here is one of Laura’s favorite recipes from one of her lifelong friends, Salley. Preheat oven to 350 degrees. Brown ground beef. In casserole, combine cooked beef with all other ingredients and bake for 20-30 minutes or until cheese is melted and bubbly. from Salley Imke Brand Continue reading Hamburger Casserole
Until Google, we had no idea why Grammy called this Johnny Marzetti. Now we know it was named for a dish first served at an Italian restaurant in Ohio called Marzetti’s, probably in the 1890s. But we fell off our chairs laughing when we saw it described on Wikipedia as “an American pasta dish in the cuisine of the Midwestern United States.” This very simple … Continue reading Johnny Marzetti
In a large skillet or a Dutch oven, brown the ground beef with the green pepper and onion; drain fat. Add tomatoes, crushing with spoon, and spices. Drain and rinse beans and add to chili; heat through and serve. from Salley Cowherd Continue reading Salley’s Chili
Sauté onion in olive oil until it turns clear. Lower heat, and add turkey; cook through. Drain and rinse beans, and add to turkey along with tomatoes and chili seasoning to taste. Serve with hot pepper sauce, cheese, sour cream, cornbread, and spoons. Definitely don’t leave out the spoons. Continue reading Black Bean and Turkey Chili
There is a good reason why this dish became a cliché in the 1960s and 1970s – everyone served it because it was really, really good … even if the original version did call for Velveeta. Preheat oven to 325 degrees, and grease a 9 x 12 baking dish. Cook broccoli in chicken broth; reserve broth and chop broccoli into chunks. Layer chicken and broccoli … Continue reading Chicken Divan
In the 1970s, you’d find lots of recipes for “Chicken Dijonnaise,” when Grey Poupon became widely available in grocery stores. But Carla doesn’t like mustard much, and definitely doesn’t like Dijon mustards, so once she tried making this with the one mustard she does like: Woeber’s Sweet and Spicy. It turned out beautifully, which makes us suspect you can probably use any kind of fancy … Continue reading Chicken Cutlets with Mustard Sauce
Around Our Table 