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Our Recipes

Jen's Italian Chicken Stew

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into serving bowls and serve with the bread. 

Katie's Chicken Broccoli Casserole

1 package boneless, skinless chicken breasts
1 bunch broccoli
1 can cream of chicken soup
½ cup mayo
½ teaspoon lemon juice
½ cup bread crumbs
½ stick margarine melted
1 ¼ cup shredded cheddar, divided

Steam broccoli. Cook chicken for 20 minutes (or until done) at 400°, let cool and then cut into bite sized pieces. In a big bowl combine soup, mayo, lemon juice, 1 cup cheese and bite size chicken pieces.

In a lightly greased baking dish: broccoli on bottom, then chicken/soup mixture. Mix bread crumbs and butter - spread on top. Cook at 350° for 20 minutes. Take out and sprinkle 1/4 cup cheese on top, cook for 5 minutes or until cheese melts.

Jess's Santa Fe Casserole Bake

1 pound lean ground beef
1 package taco spices & seasonings
2 cups chicken broth
¼ cup all purpose flour
1 cup sour cream
1 can (7 ounces) diced green chilies
1 pkg. (11 oz.) corn or tortilla chips
2 cups (8oz) grated Monterey Jack cheese
½ cup sliced green onions with tops
cheddar cheese

In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco
spices & seasonings; blend well. In small bowl, combine broth and flour.
Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in
sour cream & chilies; blend well. In 13 x 9 x 2 inch lightly greased glass
baking dish, place ½ chips or corn. Top with ½ beef mixture, ½ sauce, ½
cheese and ½ green onions. Layer again with remaining ingredients ending
with green onions. Bake uncovered in 375 degrees oven for 20 minutes. Let
stand 5 minutes before cutting.

Vicky's Italian Spaghetti Sauce

2 pounds Italian sausage
2 medium onions, chopped
6-8 cloves garlic, chopped
2 cans (14.5 ounce each) diced tomatoes, undrained
2 cans (14.5 ounce each) tomato sauce
2 cans (6 ounce each) tomato paste
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper

Brown meat, onions and garlic in stockpot until cooked through. Drain. Add remaining ingredients. Stir then simmer for an hour.

Katie's Gooey Butter Cake
By Paula Deen

Katie’s Gooey Butter Cake by Paula Deen

Preheat Oven to 350 degrees.

Cake: Mix the following ingredients and pat into a lightly greased 9x13 pan.

18 1/4 ounce package yellow cake mix
1 egg
1 stick butter, melted

Filling: Mix the following ingredients well and spread over cake mixture.

8 ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter, melted
16 ounce box of powdered sugar

Bake for 40-50 minutes, until golden. Do not over bake. Check after 40 minutes. The center should be gooey.


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