Chicken Divan

Ingredients

• 4 cups cubed, or shredded chicken
• 24–32 ounces frozen broccoli florets, thawed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 2 bouillon cubes
• 1 teaspoon fresh ground pepper
• 1 cup grated cheddar cheese
• 2 tablespoons butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup plain breadcrumbs

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Instructions

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
2. In a large bowl combine the chicken and broccoli evenly. Place the mixture into the prepared pan.
3. In a medium bowl whisk together the sour cream, mayonnaise, heavy cream, chicken broth, bouillon, and pepper. Pour the sour cream mixture evenly on top of the chicken and broccoli.
4. Sprinkle the cheese evenly on top.
5. In a medium bowl combine the butter, salt, and breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
6. Bake for 25-30 minutes until warmed through and toasted on top.
7. Serve warm.

Oliver’s Christmas Cookies

Ingredients

• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 7.9 ounces (about 1 3/4 cups) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 1 1/2 ounces crushed hard peppermint candies or candy canes (optional)
• 1/3 cup milk chocolate chips
• Parchment paper

Directions:

Step 1

Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.

Step 2

Beat peppermint extract into cookie dough at medium speed. Stir in crushed peppermint candies and chocolate chips. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned.

Jane’s German Pancake

Ingredients:

3/4 cup flour

3/4 cup milk

3 eggs

couple drops of vanilla

3 tbsp of butter

Directions:

You need an iron cast skillet. Pre-heat oven to 400.  The egg and milk need to be room temperature. So I basically put the egg in warm water to warm up while oven pre-heats and then warm the milk in the microwave for like 45 seconds. Mix everything together except for the butter. Melt the butter in the skillet on the stovetop, then pour the mixture into the skillet, and immediately put into the hot oven. Cook for about 20-25 minutes till all puffy and golden. Sprinkle powdered sugar. 

Chicken Lettuce Wraps

This recipe works as a main dish served with brown rice.


Ingredients:

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1 1/2 cups shredded carrot
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Siracha (can use less if less heat desired)
• 1 8 ounce can sliced water chestnuts, drained
• 2 green onions, thinly sliced
• salt and pepper to taste
• 1 head butter lettuce, washed with leaves separated.

Directions:

1. Add olive oil and ground chicken to a large non-stick skillet or wok. Cook and crumble over medium-high heat until browned. Drain fat.
2. Stir in garlic, white onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger and Siracha until onions have become translucent,  about 2 minutes. Stir in chestnuts and green onions until tender, about 2 minutes. Season with salt and pepper, to taste.
3. Spoon mixture into lettuce leaf and enjoy.

Hawaiian Haystacks

Ingredients:

• 2-3 chicken breasts, cooked and diced
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 4-6 cups cooked brown rice
• Toppings
• diced pineapple
• diced tomato
• diced green pepper
• diced celery
• diced green onion
• shredded coconut
• slivered almonds or cashews
• shredded cheddar cheese

Directions:

1. In sauce pan add sour cream, cream of chicken soup and milk. Heat and stir in saucepan over medium heat until mixture is smooth.  Add chicken and simmer for about 5 minutes or until the mixture is heated evenly throughout.
2. Serve over rice.
3. Top it with all your favorite toppings.

Steak Salad

Ingredients

• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pound lean boneless sirloin steak, trimmed 
• 8 cups spring-blend salad greens 
• 1 1/2 cups red bell pepper strips
• 1 cup vertically sliced red onion 
• 1 tablespoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil 
• 1 teaspoon fresh lemon juice
• 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed
• 
  

• Directions

• Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

• While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Kale Chips

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt or Season Salt (I like Tony's Cajun Seasoning), for sprinkling 

Directions

1. Preheat the oven to 275 degrees F.
2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Toss in a bowl with olive oil and salt. Lay on a baking sheet and do not layer kale pieces. Bake until crisp, turning the leaves halfway through, about 20 minutes.