From pantry to plate – Chef Matthew

Chicken Tetrazzini (Cotton Country)

Wed, 05 May 2021 18:23:52 +0000

Chicken Tetrazzini (Cotton Country)

A standard for entertaining, tetrazzini is always well-received and is easily stretched as the crowd increases. You can substitute milk for the chicken broth, if desired.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 0.511kcal

Ingredients

1 (8 ounce) package spaghetti
½ cup butter
1 onion, chopped
1 cup chopped celery (Optional)
¾ cup chopped bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
2 (14.5 ounce) cans chicken broth
2 cups chopped cooked chicken, or to taste
½ cup toasted slivered almonds
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar chopped pimento peppers
1 teaspoon salt
½ teaspoon celery salt
½ cup crushed buttery round crackers (such as Ritz®), or as needed

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.
Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11×13-inch baking dish and sprinkle crushed buttery round crackers over the top.
Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.

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Chicken Broth

Wed, 05 May 2021 18:18:10 +0000

Chicken Broth

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings

Calories 0.302kcal

Ingredients

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped (Optional)

Instructions

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Notes

Cook’s Note:

When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.

Editor’s Note:

The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.

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Grilled Garlic Scapes

Wed, 05 May 2021 15:34:29 +0000

Grilled Garlic Scapes

I got some garlic scapes in my veg box and wondered if I could just throw them on the grill. Success! They came out yummy and made a nice side dish to burgers.

Prep Time 5 minutes

Cook Time 2 minutes

Additional time: 20 minutes

Total Time 27 minutes

Servings

Calories 0.104kcal

Ingredients

8 garlic scapes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Instructions

Combine garlic scapes, olive oil, salt, and pepper in a bowl and turn to coat evenly. Marinate for 20 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place garlic scapes on the grill and grill until well charred and tender at the thickest part, 1 to 2 minutes per side.

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Pantry Chicken Casserole

Wed, 05 May 2021 15:34:04 +0000

Pantry Chicken Casserole

Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 0.502kcal

Ingredients

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1 green bell pepper – stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.

Notes

Cook’s Notes:

You may substitute margarine for butter, any shelf-stable processed cheese food for Velveeta(R), and two 12 1/2-ounce cans cooked, flaked chicken for leftover chicken.

You can use two 4-ounce cans sliced mushrooms instead of fresh mushrooms–just add them when you add the tomatoes.

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Tex-Mex Pantry Casserole

Wed, 05 May 2021 15:28:05 +0000

Tex-Mex Pantry Casserole

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Calories 0.411kcal

Ingredients

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

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Chili Macaroni Casserole

Wed, 05 May 2021 15:14:07 +0000

Chili Macaroni Casserole

This is a delicious layered dish of chilli and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings

Calories 0.539kcal

Ingredients

1 (16 ounce) package elbow macaroni
2 pounds lean ground beef
½ cup chopped onion
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (1.25 ounce) package taco seasoning mix
1 (1.25 ounce) package chili seasoning mix
1 (10.75 ounce) can condensed cheddar cheese soup
1 (10.75 ounce) can milk
1 cup shredded Cheddar cheese
½ cup sour cream (Optional)
1 ½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
½ cup sour cream (Optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
Arrange the cooked macaroni into the bottom of a 10×15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

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Easy Chicken Noodle Casserole

Wed, 05 May 2021 15:06:34 +0000

Easy Chicken Noodle Casserole

It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready).

Servings

Calories 0.546kcal

Ingredients

1 (3 pound) chicken – cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup water
salt and pepper to taste
1 can condensed cream of chicken soup

Instructions

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a 9×13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

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Chicken Enchilada Slow Cooker Soup

Wed, 05 May 2021 15:01:48 +0000

Chicken Enchilada Slow Cooker Soup

A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions — sometimes all three.

Prep Time 15 minutes

Cook Time 6 hours 30 minutes

Total Time 6 hours 45 minutes

Servings

Calories 0.186kcal

Ingredients

1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
¼ cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

Instructions

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

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Instant Pot® Chicken Soup

Wed, 05 May 2021 14:55:49 +0000

Instant Pot® Chicken Soup

A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.

Prep Time 30 minutes

Cook Time 38 minutes

Additional time: 10 minutes

Total Time 1 hour 18 minutes

Servings

Calories 0.176kcal

Ingredients

1 tablespoon olive oil
5 stalks celery, diced
1 large onion, diced
2 small heads garlic, peeled and chopped
1 (32 fluid ounce) container chicken bone broth
1 (32 fluid ounce) container chicken broth
4 boneless chicken thighs, cut into 1-inch pieces
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 (8 ounce) package baby carrots
2 tablespoons herbes de Provence
1 tablespoon chicken broth base (such as Superior Touch Better Than Bouillon)
1 ½ teaspoons red pepper flakes
salt and ground black pepper to taste
2 bay leaves

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

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Instant Pot® Chicken and Farro Soup

Wed, 05 May 2021 14:50:08 +0000

Instant Pot® Chicken and Farro Soup

Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Prep Time 15 minutes

Cook Time 30 minutes

Additional time: 15 minutes

Total Time 1 hour

Servings

Calories 0.279kcal

Ingredients

2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

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