Chicken Dijon

Archive for Favorite Recipes

Jen Gilbert | November 11, 2011

Chicken Dijon

This Chicken Dijon recipe is quick and easy and is one of my families’ favorites. Because it is so easy and travels well it is also a favorite when I make dinners for the shut-ins at church or for our local support group: Cooking Because We Care. I usually have mashed potatoes and broccoli as side dishes.

Chicken Dijon

4 boneless, skinless chicken breasts
1 cup whole milk
Flour
3 Tablespoons vegetable oil

1 Tablespoon butter
1 cup thinly sliced mushrooms

1 ½ cup chicken gravy (I make my own)
2 Tablespoon dry white wine
2/3 cup half and half
1 ½ tablespoon Dijon-style mustard
Salt and pepper to taste

Lightly flatten chicken breasts.

Dip chicken in milk, coat generously with flour.

Sauté chicken in oil in skillet until gold brown about four minutes per side.

Remove and cover to keep warm and drain excess fat in skillet.

Sauté mushrooms in butter about 2 minutes.

Add remaining ingredients.

Return chicken to skillet. Simmer uncovered for about 5 minutes.

Because my family LOVES gravy, I usually double the gravy portion of this recipe.

Enjoy….

Jen Gilbert | October 20, 2011

3 comments

Best Chili Recipe

The Best Chili recipe you will ever find…at least I think so!

Every December Bill and I host the Army/Navy game party…Go Army…Beat Navy. It’s a tradition in our house. Bill and his younger brother who happened to go to Navy trade phone calls throughout the day and sadly, in the end usually Navy is victorious and his brother claims bragging rights for the next year.

Although each year as of late we hope for a change in the outcome…The menu never changes: homemade hoagies and the best chili recipe I have ever come across. My sister even loves this recipe and she hates chili. A friend asked for the recipe, entered it into a chili contest and won! This just might be the last chili recipe that you will ever need to find.

I usually triple (at least!!) the recipe. Hopefully there are leftovers because I freeze it in bags and pull the chilliout for Super Bowl weekend. Start early a night or two before. I like letting the chili sit as the flavors blend in nicely.

Enjoy the best chili you have every eaten!

2 tbsp Olive Oil

1 lb ground sausage
1 lb ground hamburger
1 lb cubed steak. I use something like London Broil

8 small to medium garlic cloves, minced
2 cups of water
2 tbsp ground cumin
2 tbsp chili powder
2 teasp dried oregano
1 teasp salt
1 teasp cayenne pepper

3 (6-ounce) cans of tomato paste
2 teasp sugar

3 ½ cups diced fresh tomatoes
3 ½ cups finely diced onions
3 ½ cups finely diced red pepper

3 (15 oz cans) black beans drained and thoroughly rinsed
½ – ¾ cup chopped fresh cilantro
3 cups beef stock or broth

Grated cheddar cheese, sour cream, chives, corn bread as
toppings.

Heat olive oil in a large pot over medium heat. Break the ground sausage and ground hamburger up before putting into the hot oil. Once broken up sauté until golden brown…about 3-5 minutes.

Add the cubed steak and minced garlic and sauté an additional 7 minutes.

Add 2 cups of water and then bring to a boil.

Add the cumin, chili powder, oregano and cayenne pepper. Reduce the heat, cover and let simmer for about 15 minutes.

Add the tomato paste and sugar and simmer for an additional 8 minutes.

Add the diced tomatoes, onions and peppers and simmer until the vegetables are tender. This takes between 30-50 minutes depending upon how many batches you are doing at one time.

Add black beans and cilantro to the chili. If you don’t like a heavy cilantro taste,
gradually add. Add the beef stock or broth a cup at a time until your chili is thinned to your desired consistency

Have sour cream, extra sharp grated cheddar cheese, corn bread and chives in dishes to serve with the chili.

This best chili recipe can be made a day or two ahead of time. My husband likes it best when it has had a day to really settle in with all of the flavors.

Go Army…Beat Navy and make it a terrific day.

Category: Favorite Recipes | Tags: Best Chili, Best Chili Recipe, Chili Recipe, Chilli, Homemade Chili

Jen Gilbert | October 10, 2011

6 comments

Buffalo Chicken Dip

As you probably know I am a sports fanatic. Almost any sport will do, but football is one of my favorites. If you didn’t know…we are huge Chicago fans (Da Bears), huge Army fans (Go Army; Beat Navy) and huge Penn State fans (We are…Penn State!)

Buffalo Chicken Dip is one of our favorite tailgating and party recipes and I know it will be one of yours as well!! Tonight the Bears are playing Detroit on Monday Night Football…Are You Ready For Some Football??!!

Buffalo Chicken Dip

3 large boneless chicken breasts; cooked. (You can either boil them or bake the. I bake them with a chicken spice rub to give it a bit of extra flavor. If you boil consider adding some chicken bouillon cubes to the water…again to add a bit of additional flavor!) After cooling a bit shred the chicken. I use a cheese grater to shred the chicken with. Do not just cut into small pieces or cube. The end result for this Buffalo Chicken Dip is just not the same.)

16 oz softened Philadelphia Cream Cheese
½ cup Bleu Cheese Dressing (I use more as I LOVE Bleu Cheese!)
½ cup Ranch Dressing

9 oz Hot Sauce (any hot sauce will do. Some like Pete’s; we usually just get Frank’s Red Hot. I will say that I don’t put in a full 9 oz. I usually go with maybe 3-4 or so oz. Start slight and build up from there depending upon how hot you want to make your dip)

1-2 lbs shredded extra sharp cheddar cheese (again depending upon how cheesy you want it. I usually grate at least 1 ½ lbs of extra sharp cheddar cheese to pile on top of the dip. Don’t be skimpy!!)

Mix everything but the shredded cheddar cheese with a beater. Add pepper and garlic salt to taste.

Spread mixture in a 13 x 9 inch dish then top with the grated cheese.

Bake 30-40 minutes at 350 degrees.

Serve with pita chips, toasted baguette rounds (below), tortilla scoops, crackers…etc.

Toasted Baguette Rounds

1-2 loaves baguettes

Cut baguettes about ¼ inches thick. Brush each side with olive oil. Sprinkle with parmesan cheese a bit of freshly ground pepper.

Place on a greased cookie sheet and bake at 375 for about 4 minutes
on each side. Watch carefully so not to overcook them.

Enjoy this Buffalo Chicken Dip recipe. I always look forward to the leftovers to
treat myself to a mid morning or afternoon snack!

Go Bears!

Category: Favorite Recipes | Tags: buffalo chicken dip, buffalo chicken dip recipe, buffalo chicken wing dip

Jen Gilbert | October 5, 2011

4 comments

Corn and Bacon Chowder

This is one of Samantha’s favorite soup recipes and now that we are getting into the cooler weather, maybe it ill become one of your favorites as well.

1/2-1 lb bacon, diced into bite sized pieces
1 or 2 medium pototatoes, peeled and cut into 1/2 in pieces (I use baking, but russet or Yukon are fine as well)
1 cup finely chopped onion
3/4 cup finely chopped celery
2 small bay leaves
2-2 1/2 cups frozen corn. (if you have frozen some corn from the summer…this makes this recipe all the better!)
1 can creamed corn
1 1/2 cups Chicken stock or broth
2 cups whole milk

Saute bacon until crisp and brown in a large soup pot. Transfer bacon and drain all but about 3 tablsp from the pot.

Add diced potatoe and chopped onion, celery and bay leaves to the pot.

Saute over medium heat until the vegetables start to soften, about 5-7 minutes.

Add the milk, frozen corn, creamed corn and the chicken stock or broth and bring to a small boil.

Reduce the heat and simmer until the potatoes are tender. About 10-15 minutes.

I serve with the bacon bits on the side, sharp grated cheddar cheese and crusty bread. Salt and pepper to taste. As with most soups and chili’s you can prepare this soup a day or so ahead of time. Sam loves the left overs when she comes home from school or practice.