Sour Cream Chicken

I appologize in advance for not having a photo today as we’re running into some technical difficulties.  If you’re like me, the photos are one of the reasons I return to read a blog – especially when it’s about food – so please know that I do my best to have a photo accompany every post!

 

This is what I call comfort food.  Yes, its very rich and it sticks to your hips so it’s not something you want to make very often but sure is a treat.  Serve this over rice of any kind or over hot egg noodles.  Another great winter time recipe taught to me by my mom.

 

Pork chops can be substituted for the chicken to make yet another tasty variation that might be a little easier on the wallet.

 

To cut out some fat and calories, try using fat free sour cream.

 

Ingredients:

 

1-2 pounds boneless skinless chicken breast

1 tablespoon vegetable oil

1 can cream of mushroom soup

1 package dry onion soup mix

1 cup sour cream

1 tablespoon lemon juice

1 teaspoon dried dill

1 pinch paprika

Salt and Pepper to taste

 

 

Equipment:

 

Fry pan or skillet

Large mixing bowl

Large spoon or whisk (for mixing wet ingredients)

Baking dish large enough to hold all meat in one even layer

Tin foil (if baking dish does not have lid)

 

 

Instructions:

 

1)      Preheat oven to 350ºF;

2)      Heat vegetable oil in fry pan or skillet over medium heat;

3)      Brown chicken on all sides;

4)      In separate bowl, combine rest of ingredients and mix well together;

5)      Place browned chicken in baking dish;

6)      Pour wet mixture over chicken;

7)      Cover with lid (or use tin foil) and bake for 1 hour.

Wonton Sausage Cups

 

This is a recipe my mom started making a few years back. With our family, it seems like someone finds a good recipe and then suddenly everyone is making it for every big family get-together we have! They make these as hors d’oeuvres at Christmas, Easter, Thanksgiving, birthdays and most other get togethers when a good make-ahead dish is called for. Frankly, after a year or so of having these at every holiday, you’d think we’d be sick of them but it never happens. (Yes, they’re that good!)

The best part about this recipe – besides its simplicity and how much your guests will love them! – is that you can make them up to a few days ahead of time. Just keep the crisp wonton cups on a tray (NOT in the fridge!) and the filling in a separate sealed container (IN the fridge); then, when the guests arrive (or you get to the host’s place), it’s as easy as scooping mixture into the cups and popping them into the oven to heat up. Who needs expensive store-bought, MSG-filled, salty appetizers when you can make your own from fresh ingredients?! And if you want your fellow party go-ers to think you had a caterer bring these over, you won’t have a hard time convincing them.

I’m making a batch this weekend for a get together of some girlfriends here in Cincinnati. I have a feeling they’ll be a hit but I’ll post on Monday to let you know for sure…

 

Ingredients:

Double package of wonton wrappers
1½ pounds Italian sausage
1½ cups grated mozzarella cheese
1½ cups cheddar cheese
Black olives (no pits)
Green/red bell pepper
1 cup ranch salad dressing

 

Tools:

Muffin tin
Fry pan and untencil for browning sausage
Large mixing bowl
Cover for bowl (or plastic wrap) if making ahead of time
Knife (for chopping veggies and olives)
Large spoon or scraper (for mixing wet mixture)
Grater (for cheese, if purchased as brick)
Large cookie sheet

 

1. Preheat oven to 350F;
2. Place wontons in muffin tins and bake in oven for 5-6 minutes (until edges are golden brown and cups are crisp);
   

   Wonton cups are easily formed by placing a fresh wonton into an ungreased muffin tin and gently pressing the bottom and sides making sure the edges are straight.

3. Remove from oven and let cool on baking sheet; 
   

   Once crisp cups are formed, they can be left on a cookie sheet with a sheet of wax paper loosely draped over them for up to a week - don't put in a closed container as they will likely soften.

4. Spoon mixture into wontons (be careful not to overfil as the cheese will melt and make a mess);
5. Bake at 350F for 5 minutes.

 

There are probably a million combinations that can be put into these perfect appetizer-sized cups.  Have an idea?  Leave a comment here and maybe you’ll see the recipe featured here.