Grubilicious

Grubilicious Contributor: Melanie deSautu (or Paula Deen)

Ingredients:
Stock:
1 (2 1/2 to 3-lb) fryer chicken, cut up
3 1/2 quarts of water
1 onion, peeled and chopped (I would cut these large bc they are just for flavor and you have to remove them)
1 1/2 to 2 t. Italian seasoning
1 t. lemon-pepper
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt and freshly ground black pepper

Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 c. uncooked egg noodles
1 c. sliced mushrooms
3 T. chopped fresh parsley leaves
1/3 c. cooking sherry
2 t. chopped fresh rosemary leaves
1 c. grated Parmesan (optional)
3/4 c. heavy cream (optional)
Seasoning salt
Freshly ground black pepper

Directions: FOR STOCK: Add all ingredients into a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside..
FOR SOUP: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. Add parmesan and cream, if using. Cook another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

Grubilicious Contributor: Stacy McCarty

Ingredients:

1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend

1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.

Southern Living

Grubilicious Contributor: Stacy McCarty

1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter

1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.

Grubilicious Contributor: Stacy Fetterman


Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.

Southern Living

Grubilicious Contributor: Stacy McCarty

4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits

1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.

Can be made with all reduced fat ingredients.

Southern Living

Grubilicious Contributor: Stacy Fetterman

Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.

4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice

Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.

Grubilicious Contributor: Leslie Valentine

Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts

* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs

Grubilicious Contributor: Stacy McCarty

I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):

4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)

Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.

Grubilicious Contributor: Stacy McCarty

So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:

CREAMY CHICKEN TORTILLA SOUP

Ingredients:

1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips

Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips

Grubilicious Contributor: Stacy McCarty

Ingredients

1- 1.5 lbs. boneless, skinless chicken breasts
1 med bell pepper, diced
1 med onion, diced
2 cans corn, drained
2 cans pinto beans, drained
1 can diced tomatoes
2 small cans of tomato sauce
1 c. picante sauce
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
water, as needed

Cheddar cheese
Diced avocado

1. Boil chicken breasts and cut into shreds.
2. Saute bell pepper and onion in small amount of butter or Pam in a large soup pan. Add the next 8 ingredients through water and mix well. I usually just add small amounts of water if I think it needs it. Add chicken. Simmer for about 30-45 minutes stirring frequently.
3. Garnish with cheddar cheese and diced avocados.

This can be made with ground beef instead of chicken, but I like the chicken better. Also, this soup is filling enough for a meal. Just make with a salad and/or bread.

Grubilicious Contributor: Stacy McCarty

I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.

Ingredients:

1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese

Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.

HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.

Grubilicious Contributor: Stacy Fetterman

INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.

Grubilicious Contributor: Stacy McCarty

Ingredients:

5-6 lb. whole chicken (I use about 3.5-4 lbs. boneless chicken breasts)
carrots, chopped*
onion, chopped*
celery, chopped*

3T. sugar
1 t. salt
1 t. mustard
1 1/2 T flour
1 egg, beaten
3/4 c. milk
4 T. vinegar
1 T. butter

Mayo to moisten (about 2 T)
Salt to taste
2 c. celery, diced
1 1/2 c. toasted slivered almonds

1. Boiled chicken, chopped carrots, chopped celery, and chopped onion until chicken is cooked. Chop chicken and discard vegetables. * These were just to give the chicken flavor so there is no set amount and you just toss them once chicken is cooked.
2. In a double broiler, cook the following 6 ingredients, sugar through vinegar until it boils. Take off heat and mix in 1 T. butter. Mix with chicken and let this mixture sit overnight.
3. The next day, add just enough mayo to moisten. We usually add about 2 T., but you may want to do a little more depending on how you like it. And then salt to taste. Add 2 cups of diced celery and 1 1/2 c. toasted almonds. (to toast almonds just lay slivers on cookie sheet and stick in the boiler for about 5 minutes or less- watch carefully, these are quick to burn).

Again, this makes a lot, so you may want to cut in half if you are just making for your family or you can eat off of it all week.

Grubilicious Contributor: Stacy McCarty

Well, you asked for pictures and this is what you get...a huge cheese blob! Hahaha. This was tonight's dinner. It is a Trecy Schnitzer original and it is really...cheesy!

Ingredients:

1 small bell pepper, chopped
1 small onion, chopped
1 (16 oz) sour cream (I use light sour cream)
1 c. picante sauce
3/4 to 1 lb. chicken breasts, cooked and chopped
2 cups of shredded cheese (divided)
1 can cream of chicken soup
Approx. 10 flour tortillas

Directions:
1) Saute onion and bell pepper in about a tablespoon of butter until tender. Add sour cream, picante sauce, 1/2 of cheese and cooked,chopped chicken and simmer until fully mixed.
2) Fill each tortilla with chicken mixture, roll like a soft taco and place seam side down in a lightly greased 13x9 baking dish until all tortillas are touching and baking dish is full. Pour cream of chicken over roll-ups and spread evenly with a spoon. Sprinkle remaining cheese (or more if you are feeling extra cheesy) evenly over soup, cover with foil, and bake at 350 for 25-30 minutes. Enjoy!

Grubilicious Contributor: Laura Butler

This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges

*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Grubilicious Contributor: Leslie Valentine

4 chicken breast fillets
1 cup barbeque sauce (any flavor you like)
1 cup grated mozzarella cheese
1 can original Rotel with green chiles

Place chicken breasts in baking dish. Cover each breast with barbeque sauce. Cover dish with foil. Bake at 350 degrees for 1 hour. (you do not need to check on it... just do other things around the house while it is in the oven). Then, take out of oven and put cheese on top of chicken. Broil 1-2 minutes. Take out of oven and pour Rotel on top. Enjoy!!!

Grubilicious Contributor: Leslie Valentine

3 cups cooked, cubed chicken (I just use one pakage of chicken breast fillets)
1/2 cup oil packed sun-dried tomatoes, cut in strips
1 can cream of chicken soup
1 (5 oz) container prepared pesto
(6 oz) bow-tie pasta cooked
1/2 cup grated Paremsan cheese*
(1 can artichoke hearts, diced - optional)

Combine all ingredients * except cheese. Place in a 9x13 greased baking dish. Top with Parmesan cheese. Bake uncovered at 350 degrees until hot. Usually about 30 minutes.

Grubilicious Contributor: Stacy Fetterman

This is sooooo good! I have made this with fresh corn from the cob and with frozen corn. The frozen corn is just as good and a lot less trouble. I have also made it with and without chopped chicken breast. It is again equally as good without the chicken but is a little more filling with. The rice has lots of flavor but the Chiles are already so flavorful that some good ole' brown rice boiled in chicken broth with a little cilantro goes great with it. I love this recipe!

4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin,
1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings

Recipe courtesy Rachael Ray, 2007

This recipe is similar to King Ranch chicken, tasty, and very easy to make.

Ingredients:

1 medium onion, chopped
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 3/4 oz.) can of cream of chicken soup
1 (14 oz.) can chicken broth
2 (4 oz.) cans of roasted diced green chiles
1/4 t. garlic powder
4 c. chopped cooked chicken
12 corn tortillas
1 8 oz. block sharp cheddar cheese, shredded and divided (I used 8 oz. of already shredded cheddar...who the hell still grates their own cheese?)

1. Saute chopped onion in a lightly greased skillet over med-high heat 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded cheese.
2. Spread chicken mixture into 6 (2 1/2 c.) buttered over-safe bowl or ramekins or a 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.

Southern Living recipe