Chicken Tetrazzini

I have made a lot of tetrazzini in my years but this recipe I believe is one of the best.  I really liked the chardonnay in it.  This is NOT for the person on a diet.  We paired it with watermelon.  Figured it would cancel each out for calories - right??

1 stick butter 

1/2 cup flour
2 cups heavy whipping cream
1 (14 oz can) chicken broth
1/3 cup chardonnay
1 Tablespoon chicken granules
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 cups cooked chicken breasts, shredded
8 ounces spaghetti, cooked and drained
1/2 cup shredded Parmesan cheese
1 small can mushrooms or fresh  mushrooms - to your tasting

2 T butter
1/2 cup panko crumbs
1/4 teaspoon salt

Preheat oven to 325.  Melt 1 stick of butter in a large pot over medium-high heat.   Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, and seasonings and bring to a boil.  Lower the heat and cook for 7-8 minutes or until thick and bubbly, whisking constantly.   Remove from heat and stir in chicken, pasta, mushrooms and cheese.   Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons of butter in a skillet and stir in panko crumbs until they start to brown.  Remove from heat, stir in salt and sprinkle crumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.

 

Stuffed Mushrooms

I have never really tried to make stuffed mushrooms before but decided I was ready to tackle it for the Super Bowl get together!! They were not as hard as I thought.  They are easy and definitely a keeper.

Ingredients:

24 Mushrooms with stems removed
1/4 cup finely chopped green Onion
1 Garlic clove finely minced
4 oz Cream cheese
1/4 cup Parmesan cheese
1/2 lb Bacon
Salt and Pepper

Directions:

Preheat oven to 350F degrees.  Cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.  Chop mushrooms stems into small pieces. When bacon is done, remove from pan and set aside.  Reserve 2 tablespoons of bacon grease and discard the rest. Saute onion until soft, add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and add salt and pepper to taste.  (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. I try to cram them on a small pan with tin foil or I put them into a mini cupcake pan - that way they are not rolling all over on a pan. 

Stuffed Mushrooms

I have not made these but they sound so good.  I will report back once I have tried these!

Pull stems out of mushroom caps

Chop stems, green top onions, add a little wine, salt and pepper.  1 tsp Italian spice, pinch of oregano.  Cook all together. 

1 lb spicy sausage, cook and drained.  Add to above mixture, than add 1/2 Pepperidge Farm bread crumbs or stuffing mix. 

Fill mushroom caps.  Bake 20  minutes at 350.  Sprinkle with Parmesan cheese on top and serve warm.

Stuffed Steak

I believe this is one of De Anna's favorite entrees. I really can't take the credit as it comes from the cookbook of The Machine Shed, Farm Style Cooking.

Stuffing:

• 2 tsp butter
• 1 cup sliced mushrooms
• 1/4 cup finely chopped onions
• 1 tsp thyme
• 1 tsp garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups breadcrumbs
• 1 c Swiss cheese, shredded

1. Saute all ingredients together except for bread crumbs and Swiss cheese. After sauteing, add breadcrumbs. Let cool. Then add Swiss cheese. Cut 4 thick steaks, cook to slightly under your desired doneness. Stuff by cutting a pocket in the middle of them and bake in the oven for 5 to 10 minutes. Top with sauce. Serves 4.

Cattleman Sauce:

• 1 T flour
• 1 T thyme
• 1/2 tsp salt
• 4 T butter
• 1 T basil leaves
• 1/2 tsp Kitchen Bouquet
• 1/2 tsp minced garlic
• 1 pt heavy cream

Combine butter and garlic in a small saucepan. Simmer for one minute. Add flour and blend well. Add all remaining ingredients and cook until reduced by one-fourth volume.

Note:
I don't stuff the steaks. I just serve the stuffing and sauce and let each person add their own.