Terre Pruitt's Blog

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Posts Tagged ‘canned chicken’

Fries Or Fingers?

Posted by terrepruitt on May 1, 2023

I have a few things on here I call fries, but this is not one of them.

I spend a lot of time going through Instagram. I know they do it on purpose, just reel after reel and I have spent hours looking and absorbing nothing. I save so many things it is ridiculous. I save a lot of recipes. Well, last week I was looking for one and I came across another one that made more sense for dinner that night. I was looking for something to go with some leftovers. When I saved it I didn’t really read what it was saying it was. And I am still not sure . . . I think I may have seen a commercial. Anyway . . . I made them and they were pretty good. Mine looked NOTHING like Ketosnackz but they did the job.

I liked them so much I am going to make them often.

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Chicken Fingers

1 can (12 oz) of chicken
1 egg
1/2 cup of shredded cheese
a lot of garlic granules
salt

Mix all ingredients. Shape into “fingers”. Place on parchment paper lined baking sheet and bake at 400° F for 30 minutes.

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His recipe didn’t have any seasoning and he baked it for 20 minutes. I wanted more flavors and mine were not ready at 20 minutes. I served them with ranch dressing. Since I am thinking I will make them often I am going to serve them with different things: tomato sauce, chutney, hummus . . . who knows, the possibilities are endless! Oh, I was able to get 14 short little fingers.

What do you think – “fries” or “fingers”?

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Chicken, Asparagus, Biscuits, and Cheese Sauce

Posted by terrepruitt on September 13, 2021

As a reminder my category “Recipe” is that because sometimes I don’t actually have amounts for the ingredients I use, I just basically have the idea for the dish. I was at a loss last night as to what to cook for dinner and for some reason I thought of biscuits and gravy. I don’t even eat biscuits and gravy. I had biscuits in the refrigerator so that is probably why I was thinking “biscuits”. Anyway, I threw together a dinner that turned out to be pretty tasty.

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Chicken, Asparagus, Biscuits, and Cheese Sauce

(Coconut) oil
Onion
Asparagus
2 cans of chicken
garlic salt
Worcestershire sauce

Cheese Sauce
2 tablespoons of butter
2 tablespoons of flour
1/2 teaspoon salt
1 cup milk
1 1/2 cup shredded (sharp cheddar) cheese

Biscuits (tube, container? What is it called)

 

Heat the oil in a pan large enough for all of your asparagus and chicken.  While the oil is heating, chop up the onions, then put in the pan.  While the onions are cooking, wash and chop up the asparagus. Put the chopped asparagus in with the onions, sprinkle with garlic salt and cook.

While that is cooking – in a different pot – melt the butter. Add the flour while stirring.

Bake the biscuits according to the instructions on the package.

Put the drained chicken in the pan with the onion and asparagus.  Sprinkle chicken with garlic salt and Worcestershire sauce. The chicken is cooked, it only needs to be heated, but cook the asparagus to your liking.

Back to the sauce . . . . add the milk, stirring all the while. (My recipe says all at once, but it doesn’t work if it is cold . . . so I do it a little at a time.) Once the milk is incorporated into the roux (butter and flour), add the cheese a little bit at a time.  Stirring and keeping it on the heat until it is all melted and mixed.

To assemble split the biscuits putting the bottom half on the plate, then pile on the chicken and asparagus mixture, then spooned on some cheese sauce, then top with the top half of the biscuit.

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It was good because I like all the ingredients. The biscuits are sooooo good. It is fun sometimes to cook easy things and enjoy simple flavors.

OH!  And the leftovers!  I put the bottom half of the biscuits in an oven proof dish, then pilled the chicken mixture on top, topped it with the cheese and put it in the oven (350°) for about 30 minutes,  I put the tops of the biscuits on foil and heated them for about 10 minutes.  Then put it on plates to serve.  Delicious!

There are so many things you could do with with.  What would YOU do?

Posted in "Recipes", Food | Tagged: , , , , , , , | 2 Comments »

Avgolemono – My Way

Posted by terrepruitt on April 10, 2019

I am not sure if I have said this before in other posts, but for 38 years of my life I did not really care for Greek Food. I was not a fan of tomatoes and it seemed like there was a lot of tomatoes in the Greek food here. When I went to Greece my mind was changed. There wasn’t tomatoes in everything and I liked the way they cooked their food. Although I still believed I didn’t like Greek Lemon Soup. I am not a fan of the lemon flavor for the most part so I never tried it. When there was opportunities to try it there was always either rice, celery, or carrots in the soup in some combination. I do not like rice in soup and I am not a fan of water-laden carrots. I do not like celery. One day we were at a local restaurant and my husband ordered the Greek Lemon Soup. Even though he “doesn’t share food” he let me have a spoonful – it was delicious. It was simple, just chicken and pasta! Ahhhh . . . . I found some Avgolemono I liked! So I decided to make some. I found a lot of recipes online with celery and carrots and rice in some combination, so I didn’t look past the ingredients.  I wasn’t finding one to use.  I knew I wanted to use pasta.  I had purchased some orzo online with the sole purpose of making Avgolemono, but I hadn’t planned on making it the night I ended up making it. I did not make a special trip to the store for ingredients.  So I made the soup with what I had on hand, which was a limited number of eggs and canned chicken. Just to put it out there, there is NO CELERY, NO CARROTS, and NO RICE in this soup.

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–1 tablespoon olive oil
–1/4 onion
–two cans of chicken (a little over 3 cups)
–garlic salt

–2 tablespoons butter
–3/4 cup orzo  (going forward 1 cup)
–8 cups chicken broth

–7 eggs
–4 lemons / 3/4 cups lemon juice (more if you like it really lemony)

Juice the lemons. Set aside. (Zest one if you want some zest for garnish.)

Chop the onion. Heat the olive oil in a pan. Cook the onion then add the chicken to the pan to heat it up a bit*. Sprinkle some garlic salt on chicken while stirring.

In a large pot, melt the butter, then add the orzo to toast it. Add the chicken broth to the orzo. Bring to a boil. Then let simmer.

While the orzo is cooking in the broth mix the eggs together with a hand mixer. Mix the eggs at least 3 minutes on low allowing a lot of air to get into them making them frothy. After the “at least 3 minutes,” add the lemon juice slowly while mixing the eggs.

Once the orzo is cooked (about 15 minutes – test to verify) add the egg mixture to the broth BUT not all at once. Put a little bit of broth into the eggs while mixing. Keep adding broth a little at a time to slowly bring the eggs up to the temperature of the broth. Once the eggs are tempered add the mixture to the broth. Stir the egg mixture and broth together. Once it is all incorporated add in the chicken. Mix it all together. Then taste. Is it lemony enough for you? If not add more lemon juice. Or add some lemon zest as garish to each bowl – this gives it an extra zing!

*if using raw chicken cook it thoroughly

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I had typed this up to use as my recipe to make the soup. I figured I would need to play with it a lot in order to get it to what I was looking for, but nope. THIS. IS. IT. Oh, except I will use more orzo . . . perhaps a cup maybe more. But I really think that the orzo is all that I will adjust.

Originally I wrote the recipe with salt and pepper as ingredients, but I did not add any additional salt besides the garlic salt. And my husband added pepper to his bowl, but said it did not really add anything to the soup so he would not be using it, so I didn’t even try.

I am going to check in with my uncle who, I am told, makes Avgolemono all the time. I want to know what he does. Although, my husband and I really loved this and so for the most part I will probably just stick to this.  But sometimes it is nice to try things a little differently so that is ALWAYS an option.

How about you?  Do you like Avgolemono?  Have you found a place that serves one you like?  Do you make it?  How do you make it?

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Greek Lemon Soup

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Greek Lemon Soup

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Greek Lemon Soup

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Chicken, Broccoli, and Cheese Casserole

Posted by terrepruitt on October 5, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I wanted something easy to cook the other night and I thought it would be nice if I could use the broccoli that came in our latest produce delivery.  So what is easier than a casserole?  Not much.  So why not a chicken, broccoli, and cheese casserole!  So here is what I did, completely easy!
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Chicken, Broccoli, and Cheese Casserole 

1 1/2 cup milk
1/4 cup flour
2 cans of chicken
1/4 of an onion
3 cups of chopped broccoli
1 tsp garlic salt
a couple of twists of pepper
1/2 of a bell pepper
2 1/4 cup shredded cheese
3 tablespoons butter
3/8 cup panko bread crumbs

Preheat the oven to 425° F.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPour the milk into a large bowl.  Then put in the flour.  Whisk it together using either a whisk or just a fork.  Get all the flour lumps out.  Then add the chicken.  Chop the onion and then add it to the bowl.  Stir the milk mixture, the chicken, and the onion together.  Then add the chopped broccoli.  Add the garlic salt on top of the broccoli, then a couple of turns of a pepper grinder.  (Or as much pepper as you like.)  Then mix all the ingredients.  Chop the bell pepper, then add it to the bowl, then add 2 cups of cheese.  Then stir it all together.

Grease a casserole dish (I used a 8 inch X 11 inch), then pour or scoop the mixture into the dish.

Melt the butter and mix it with the panko bread crumbs.  Then mix in the rest (1/4 cup) of the shredded cheese.

Sprinkle the butter, bread, cheese mixture over the chicken, broccoli, and cheese mixture.

Then put the casserole dish in the oven and bake for 30 minutes.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI was so intent on making the casserole, I didn’t make anything else.  I think I would serve it over noodles.  Or at least rice.  But, as I said, I didn’t think about it.  So we ended up using flour tortillas.  We put the casserole in the tortilla one bite at a time.  It was very good.

While some people might cringe at using canned chicken, I don’t.  A long time ago my father-in-law made a yummy casserole and when he said he used canned chicken, I thought, “Well, it was damn good.”  Now the brand you buy makes a big difference.  We buy the Cocsto brand.  Kirkland Signature™ Premium Chunk Chicken Breast.  It is just big chunks of meat.  We bought Swanson’s before and I think I ended up throwing it out.  It was . . . . not big chunks of white meat.  So I don’t trust any other kind.

I am sure that three cups of cut up cooked chicken will work.  But if you want to keep it really easy . . . use two cans.

Oh, I just had a thought, I might not be able to get my husband to go along, but crusty french bread.  This would be really good with crusty french bread.  Yum.  My hubby is not a french bread fan so I don’t usually think to serve things with bread, but this would be perfect with bread.

What do you think?  Sound easy enough?  What would YOU serve it with?

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Easy Peasy Chicken Enchiladas With Sour Cream Sauce

Posted by terrepruitt on September 20, 2014

My niece came to visit us recently over the weekend. I thought it would be nice to serve something for dinner that I don’t make often. Even though she doesn’t eat with us often, so something we eat all the time wouldn’t necessarily be something she eats all the time, I thought I would try something new. Well, I had done it before but I don’t remember the recipe I used before, so I was kinda making it up as I went along. Big surprise, huh? Well, I decided to make chicken enchiladas with sour cream sauce. I don’t really like red sauce and green sauce does not like me. I like sour cream sauce.

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Ingredients:

4 tablespoons butter / 3
4 tablespoons flour / 3
3 cups chicken broth / 2
1 1/2 cup sour cream / 1
1/2  4 oz can diced green chillies
(this makes EXTRA sauce, the / number is the amount to us if you want less sauce)

3 cups shredded and cooked chicken (I actually used canned chicken)
3 cups shredded Mexican Mixture cheese
1/4 teaspoon cumin
1/4 garlic salt
7 large soft flour tortillas

Directions:

Preheat oven to 350 degrees

Melt the butter in a pan over medium heat. Stir the flour into butter. Whisk it to get all the lumps out. Watch the heat making sure it does not get too hot. Whisk in the broth. Continue to cook the sauce until it’s thick and begins to bubble. Turn off the heat/burner.

Mix the chicken with the cumin and garlic salt. Put about three tablespoons of chicken in a tortilla, sprinkle in some cheese then roll up and put seam side down into a greased casserole dish. Continue filling and rolling the tortillas until they are all filled. Using about two cups of the cheese.

By now, the sauce should be cool enough so the sour cream will not curdle when added, but still warm enough to allow the sour cream to “melt” and blend well into the sauce. Add the sour cream to the sauce. Whisk until blended. Add the chilies to the sauce.

Pour the sauce over enchiladas. Filling in all the space. Use the remaining cup of cheese to sprinkle over the enchiladas. Save the remaining sauce for allowing individuals to add more sauce to their enchiladas.

Bake in oven for about 30 minutes.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesSo my hubby likes extra sauce and leftover sauce, so I made extra. You can make less by using the number after the slash. You can also use more chilies. I brought the remainder to the table so that my hubby and niece could add more to their food.

I think next time I will add the chilies into the enchiladas. I will mark them so I know which ones have the chilies.

You can use any type of chicken you would like. I just wanted really easy so I used canned.

So this is easy and kind of quick. And I thought it was very yummy. I will be making it again. It made enough for leftovers. You know I love leftovers.

Do you like enchiladas? Are you a fan of sour cream sauce?  Does this sound like a recipe you would make?

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