Million Dollar Creamy Rotisserie Chicken Breast Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Isaiah 55:11

    [11] so shall my word be that goes out from my mouth;

        it shall not return to me empty,

    but it shall accomplish that which I purpose,

        and shall succeed in the thing for which I sent it.

 

 

 1 (10.5 oz) can cream of chicken soup

1/2 c cottage cheese

1/2 c sour cream

1/4 c spreadable cream cheese

3 T Sauvignon Blanc 

1 1/2 t Creole seasoning

1/2 t onion powder

1 t garlic powder

5 c shredded rotisserie chicken

1 t chopped fresh parsley

Topping

1 sleeve Ritz crackers, crushed

1 c shredded Gouda cheese

4 T butter, melted

Garnish

2 green onions, diced

Bake Preheated oven to 350 degrees for 40 minutes 

Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, wine, 

Creole seasoning, onion powder, garlic powder in a medium bowl until well blended and smooth

Fold in chicken and parsley 

Combine crackers and melted butter

Spoon chicken mixture into an 13x9 baking pan

Sprinkle evenly with Gouda then top with cracker mixture

To serve

Garnish with scallions

Beer Cheese Dip with Sausage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 24:1-2

    [1] Be not envious of evil men,

        nor desire to be with them, 

    [2] 

    for their hearts devise violence,

        and their lips talk of trouble.

1/4 c butter

1 small diced Shallot

1/4 c flour

1/2 t garlic powder

1/2 t onion powder 

Pinch of cayenne 

1/2 t sugar or more to cut hop taste

1 c milk

2/3 c beer( I used Aldi Tide)

2 t Dijon mustard

1 c grated Hoop cheese

1/2 c grated Gouda

1/2 c grated provolone

1/2 c Velveeta   

Melt butter in heavy bottom pan, add shallot and seasonings

Add flour and stir until completely incorporated 

Add beer and sauté 

Add milk and sauté 

Add all of the cheeses and stir on low heat to melt

Lastly, add cooked sausage 

Garnish with diced green onions 

Serve with Tostitos or pretzels

1/2 pkg breakfast sausage 

1/2 t red pepper flakes 

Sauté until not pink and add to Dip

Marzipan Pull Apart Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 48:22

    [22] “There is no peace,” says the LORD, “for the wicked.”

 This taste a lot like Kringle!!

 

 

 

Grease 5x9 loaf pan with butter

1/2 c toasted slivered almonds

1 stick salted butter

1/2 c evaporated milk

1 pkg Almond paste

Melt butter in heavy pan

Add milk

Grate Almond paste into butter

Whisk constantly over medium low heat until paste is melted and mixture is smooth 

Set aside to cool completely 

1 can of flaky Biscuits 

Don't do this too early 

Biscuits need to be cold

Separate each biscuit into 2 

Set aside 

1-1/4 c sugar

3 t cinnamon 

Mix together and set aside

Dip each biscuit piece in butter mixture 

Roll in sugar mixture 

Stagger, standing up, in loaf pan

Until pan is 3/4 full to allow for dough to puff

Mix butter and sugar mixture 

Thin with milk

Drizzle the leftover butter mixture over tops of biscuits 

Bake

Cover top with toasted almonds

Cool 10 minutes 

Bake preheated 350 degrees for 30-35 minutes until internal temp reaches 105-110 degrees

Italian Honey Balsamic Vinegar Glazed Pork Butt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 43:1-2

    [1] But now thus says the LORD,

    he who created you, O Jacob,

        he who formed you, O Israel:

    “Fear not, for I have redeemed you;

        I have called you by name, you are mine. 

    [2] When you pass through the waters, I will be with you;

        and through the rivers, they shall not overwhelm you;

    when you walk through fire you shall not be burned,

        and the flame shall not consume you.

Glaze

1 bottle Balsamic vinegar ( I used dark)

2 T Honey 

Pinch of salt

Heat to light boil

Reduce to simmer stirring often until reduced to thick syrup

Set aside

3-4 lb pork butt

1 T coarse kosher Salt

1/2 T coarse black Pepper

1 t olive oil

Grease pork

Salt and pepper pork

Sauté in Dutch Oven until browned on all sides 

Remove to plate

1 T bacon fat

1/4 c bacon bits

1 large sweet onion, cut into slices

Add fat to Dutch oven

Sauté bacon bits and onions in fat

Add browned pork back in to pot, sitting on top of onion bacon mixture 

Glaze 3 sides of pork with 2/3 of the Balsamic 

Cover with foil

Add lid 

Bake preheated 350 degree oven 1-1/2 hour 

Baste remaining Balsamic syrup on pork 

Return to oven covered for 15 minutes 

until pork is 195-200 degree

Rest 5-10 minutes 

Slice thin 

Return to drippings 

Sauvignon Blanc and Cream Chicken Noodle Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 24:14

    [14] 

    Know that wisdom is such to your soul;

        if you find it, there will be a future,

        and your hope will not be cut off.

1 t olive oil

1 medium sweet onion

1 large fat carrot

1 c chopped cabbage

1 rib of celery

1 heaping T roasted Garlic, mashed

1 T chicken base seasoning 

1 t thyme

1 t parsley 

Sauté these above ingredients in oil

Add seasonings

Add these ingredients below and lightly boil 10 minutes 

Then simmer 20 minutes 

6 c water 

1/8 c Sauvignon Blanc

1/8 c heavy cream

2 c shredded Rotisserie chicken

2 Bay leaves

2 inch chunk of Parmesan rind

1 c small corkscrew pasta(I used Fusilli)