Ranch Dressing... how versatile

by http://www.apronmadness.com/

I LOVE Ranch! Dressing AND Dry packets!

As Emeril would say "put it on a car bumper & it will taste good"

Well here are a few reasons I ALWAYS keep ranch dressing in my fridge & season packets in the cupboard!

* Marinade or dry rub

Chicken, beef, ribs & pork!!! Marinade in dressing or dry rub overnight before roasting or grilling. Try marinating CHICKEN WINGS with the bottled Ranch dressing!!!

* Mix dry packet with softened butter & use on your corn on the cob!

* Mix dry packet with sour cream & top your baked Potatoes

* Mix some dry in your Mashed potatoes. Add to instant potatoes to make them taste GREAT!

* Sprinkle Dry packet on sliced veggies & put on the grill!

* Slice Mixed Veggies in a foil packet & shake in some dry ranch. Cook in the fire or grill.

* Mix into Hamburger for REALLY good burgers. OR add to meatballs & make a sour cream gravy as appetizers.

* Make a white sauce & add either dry or bottled ranch... pour over egg noodles with some cooked chicken strips.

* Sprinkle dry mix into bread crumbs or panko breading & use for a breading for chicken, fish or deep fried veggies.

Provincal Chicken in the Dutch Oven

Don't let the 40 cloves of garlic scare you. This garlic will taste like sweet roasted garlic when you are done. So let's get started by putting on your apron & get cooking!

2 (3 lb) chickens...cut up
1/2 t salt
1 t pepper
3/4 c extra virgin olive oil
1/2 t each: marjoram, oregano, summer savory
1t thyme
40 cloves garlic UNpeeled
1 loaf french bread sliced & toasted  (if in oven...heat to 375)

Season chicken w/salt & 1/2 t pepper. In Large DO... heat 2 T oil & add chicken in batches & brown on all sides. (approx 3 min ea.)
Remove from heat...replace all chicken & add herbs,  UNpeeled garlic, and 1/2 c + 2 T olive oil & 1/2 t pepper...  toss to coat.
Cover top of DO w/ tinfoil & then put on lid.   Bake 1 hr + 10 min... Do not remove lid until toward the end of cooking time to check on it.
When done... take out garlic cloves & "squeeze" garlic out into a dish...  mash with oil & herbs from bottom of DO & spread on toasted french bread.  (garlic is mild tasting from the long roasting time) You will have every neighboring camper "just stopping by"!

ONCE a MONTH COOKING.. a Chicken Session

Once a Month Cooking... Chicken Recipes brought to you by www.apronmadness.com

For the next 5 recipes.... you will want apprx 4-5 whole chickens.
Wash & pat dry all chickens.
Season each with a mixture of butter (margarine) season salt, onion powder & garlic salt. Rub on outside & loosen skin & tuck butter mixture under skin over breasts, thighs & drumsticks.
Now roast on the grill... you can use the "beer can" style roasting or in a big roast pan in the oven... 450 degrees for 50-60 min. Till done. Let rest on cutting board to cool.
Now look at the following recipes (or your own) & see what parts you will need for each recipe.

Pineapple Chicken Freezer Recipe
1/4 cup butter/margarine
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained

Heat butter in skillet and stirfry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day: Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.





Chicken Divan Freezer Recipe
4 pkgs frozen broccoli (cooked according to pkg instructions)
4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
2 oz sherry (optional)
1 tsp Worcester saucesalt & pepper (to taste)

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.
On serving day:Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve, sprinkling sherry over top if desired.



Chicken & Corn Tortellini Soup Freezer Recipe
1 8oz package fresh cheese tortellini
1 cup Chicken, cooked and diced
2 cloves garlic, minced
2 cans low sodium chicken broth
1 cup frozen corn
1/4 tsp black ground pepper
2 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.
On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.



Caribbean Jerk Chicken Freezer Recipe
2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces. Barbeque on a grill or bake in a 375 oven till heated through.



Chicken Quesadillas Freezer Recipe
These freeze well for quick snacks or even for appys for unexpected guests.

4 chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper, diced
1 medium onion, chopped
1 15-oz can diced tomatoes
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack or Cheddar cheese, grated

In large skillet, saute chicken with garlic powder and pepper. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer.
On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream.

Pillsbury Dough Magic Chicken Cordon Bleu Stromboli

WOW... your family will think you are a 5 star chef with this one!!!

Chicken Cordon Bleu Stromboli.

www.apronmadness.com

INGREDIENTS
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing


DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.

2.Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.

3.Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

Romantic Valentine's Day Dinner

See other E-cookbooks at Apron Madness

Chicken in Champagne and Mushroom Sauce
by Stella Zedman

Now that you’ve opened that bottle of champagne, you’ll just have to drink the rest of it, won’t you? C’est tres romantique.

Ingredients
1/4 cup (50 mL) all purpose flour
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
2 tbsp. (30 mL) olive oil
4 skinless, boneless chicken breasts (about 6 oz/170 g each)
1 tbsp. (15 mL) butter
3 cups (750 mL) sliced mushrooms
1 cup (250 mL) champagne (or other sparkling white wine)
1 cup (250 mL) whipping cream

Cooking Instructions
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.
Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened -- 6 to 8 minutes.
Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.
Servings: 4