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Thursday, May 20, 2010

Paula Deen's Chicken Florentine

My mom originally sent me this recipe after she made it for my dad and sister a couple weeks ago. She told me I had to try it, so it went straight to the menu plan for this week.

She used broccoli florets instead of the frozen spinach, which is an option. My hubby and I also cut the recipe in half for just the two of us, and it was the perfect amount. We both had seconds!

My hero, Paula Deen, has not failed in this recipe. It was SO good. With Paula, you always get comfort food, and this meal was no exception!

Paula Deen's Chicken Florentine

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes or until bubbly.

Yields 6-8 servings

Monday, May 17, 2010

"Best Of" Cooking With Court

Thought I'd take a moment to share some of the "big hit" recipes from Cooking With Court.

The following recipes either get the most "page hits" from readers or they've been tried by a lot of people and I seem to get the most feedback on them.

I thought we'd take a little stroll down memory lane here at Cooking With Court and put all the "top recipes" here in one post. Some of them were blogged so long ago that they may get lost in the shuffle! We can't have that!

"Best of" Cooking With Court

*click on the title of the recipe and it'll take you right to it!...

Chipotle's Guacamole Recipe

Easy Taco Casserole

Chicken Pad Thai Pizza

White Chicken Lasagna

Easy Chicken Cordon Bleu

Crock Pot Chicken & Dumplings

Crock Pot Salsa Chicken

Goulash

Pasta e Fagioli

15-Minute Smoked Sausage Jambalaya

Rachel Ray's Grilled Cheese Sammies

Garlic Chicken with Spinach Pesto and Whole Wheat Penne Rigate

Easy Key Lime Pie

Tuesday, May 11, 2010

Spinach Balls

Today we welcome one of my best friends, Alison, to Cooking With Court. Alison and I met almost 2 years ago on a local forum for newlyweds. We initially started chatting because she and I have the same career, only at 2 different hospitals in our area, but we also soon found out we have sooooo much more in common than just our jobs, it's a wee bit scary! HA! Alison and I quickly became very good friends and we can be found a couple times a month at a local coffee shop or restaurant talking for hours on end.

Like me, Alison really loves to cook and I asked her to share one of her favorite recipes with you all.

So with that...heeeeeeeeerrrrrrreeee's Alison!

My name is Alison and I really enjoy food- cooking it, eating it, sharing it! Most of my childhood memories involve some kind of food. These spinach balls are a family favorite! They are like gold sitting in the freezer! They are never absent from the appetizer extravaganza on Christmas Eve! My job was always to drain and squeeze the water out of the spinach! Besides my love of food I have another love of my life, My Husband Geoff. We have been married for almost 3 years and have enjoyed every minute of it! We share a love for camping, going on cruises, biking, going to our favorite home improvement store, and the TV show The Biggest Loser! We are also currently training for a local half marathon! Although our parents would love for us to provide them with grandchildren they have our cute, lovable fur child Lily to tide them over!
I was so honored that Court asked me to contribute to her fantastic cooking blog and am blessed to call her my friend!

Spinach Balls

2 10 oz packages chopped spinach (drain and squeeze the water out)
2 cups Pepperidge Farm Herb stuffing mix (the dry crumb type)- roll with rolling pin to break up large crumbs
1 medium onion finely chopped
6 large eggs slightly beaten
3/4 cup grated Parmesan cheese (the kind that comes in the can)
1 tsp garlic salt
1/2 tsp. ground thyme
1/2 tsp. pepper
3/4 cup softened margarine (DO NOT USE BUTTER)

Mix all the ingredients together. Chill for 1 hour in the refrigerator. Roll into balls the size of walnuts and place on a cookie sheet lined with wax paper or parchment paper. Put cookie sheet in freezer. Remove from cookie sheet when frozen, put into a zip top bag and store in freezer until needed. Bake frozen for 15-20 minutes in a preheated 350 degree oven. Makes about 4 dozen spinach balls.


Thursday, May 6, 2010

Chipotle Cheeseburgers

If you're looking to add a little "kick" to your grilled cheeseburgers this summer, you might want to try these out! It has just enough hint of flavoring in the meat to really make these some pretty special burgers for a fabulous lunch out on the patio.

Chipotle Cheeseburgers

1 small onion, finely chopped

2 Tbsp. minced fresh cilantro

1 serrano chili pepper, very finely minced

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. pepper

1 lb. ground beef

4 slices part-skim mozzarella cheese

4 hamburger buns, split and toasted

Lettuce leaves and tomato slices, optional

In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.

We used my Chipotle Guacamole recipe as a topping.

Sunday, May 2, 2010

Chicken Pad Thai Pizza

I originally came across this idea in one of the more current issues of Taste of Home Magazine. I decided to tweak it a bit myself to fit our food preferences more, and to make it easier!

So here's my version of Chicken Pad Thai Pizza.

It's AMAZING and we had the whole thing done in under half an hour.

Chicken Pad Thai Pizza

1 Boboli Pizza Crust (we had whole wheat)
4 tbsp creamy peanut butter
4 tbsp teriyaki sauce
2 tbsp thai chili sauce
2 tsp honey
2 cups of shredded rotisserie chicken
1 cup shredded mozzarella cheese
1/2 cup shredded carrot
1/4 cup chopped salted peanuts
1/4 cup minced fresh cilantro
2 green onions thinly sliced

1/3 cup of fresh bean sprouts (The magazine called for this, we left it off)

Preheat oven to 425 degrees.

In a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce, and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.

Using a spatula, spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust/cheese is golden brown. Sprinkle with remaining ingredients.