Open-Face Hot Chicken Sandwich with Creamy Mushroom Gravy

From Rachael Ray Magazine



Season the chicken with salt, pepper and poultry seasoning. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a plate and tent with aluminum foil.

Add 3 tbs butter to the skillet and lower heat to medium. Add the mushrooms and cook until softened, about 5 minutes. Add the shallot and cook for 2 minutes; season with slat and pepper. Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken stock and bring to a simmer. Reduce the heat to low and stir in the cream, tarragon and mustard. Cook until the gravy thickens, 1 to 2 minutes.

Ligtly brush the toast with remaining 1 tbs butter and set the chicken cutlets on top. Cover with gravy and watercress.

(Source: passthesushi.com)


Slow Cooker Stuffing



  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

(Source: allrecipes.com)


Eggplant Parmesan



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.

Pizza Lasagna


1 Pound Italian Sausage
2 Cloves Minced Garlic
1 Onion, Diced
1 10 Oz. Package Sliced Mushrooms
4 Oz. Fresh Spinach, Roughly Chopped
1 Bunch Basil, Roughly Chopped
20 Oz. Pizza Sauce
1 Cup Chicken Broth
1 15 Oz. Container Ricotta Cheese
12 Oz. Italian Cheese Mix (I used quattro formaggio from Trader Joes)
1 16 Oz. Package No Boil Lasagna Noodles


In a large frying pan, cook up the Italian sausage.

when the sausage is cooked up about halfway add in the garlic, onion, and mushrooms.

Cook through and then drop in the spinach and basil. Allow to wilt.

Turn the heat down to low and add in the pizza sauce and the chicken broth.

To layer up the lasagna, start out with a spread of meat sauce across the bottom of your pan.

Add a layer of noodles followed by another layer of sauce, a few plops of ricotta spread across the top, a sprinkle of cheese, and a layer of pepperoni.

Repeat layers and finish with sauce, then cheese, then pepperoni. Sprinkle a dash of oregano across the top if desired.

Place in the oven and cook at 350 degrees for about 45 minutes or until top is bubbly and hot.

If freezing, cover with tin foil and freeze until ready to bake up.

When ready, heat oven to 350 degrees and place lasagna in the oven covered with foil over the top for 1 hour. After an hour, remove the foil and let the lasagna cook for another 45 minutes to an hour until the top is bubbly and hot.

Let rest for 5 to 10 minutes to set before cutting into it.

(Source: mommiecooks.com)


Jalapeno-Cheddar Drop Biscuits

In a medium-sized bowl mix together baking mix, cheese and jalapeños. Pour milk over and stir just until evenly moistened. Drop by heaping spoonfuls onto parchment-lined baking sheets. Bake at 450ºF for 10-12 minutes, until bottoms are golden brown. Serve warm.

Makes approximately: 12 biscuits

(source: kitchensimplicity)


Easy Chili



  1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
  2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

(Source: allrecipes.com)


Salisbury Steak

I just really want to try this…



  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.


According to reviews… leave out the ketchup? Or use Liptons Mushroom and Onion Soup Mix instead for the gravy? Eh, that would make sense. I don’t really like ketchup anyways.

(Source: allrecipes.com)

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