Just in time for picnics, camping, boating, or hiking these sandwiches are sure to please. Using roasted turkey instead of deli meat takes these sandwiches up a notch! Turkey Submarine Sandwich with Red Pepper Pesto Turkey 1 (3-4 pound) bone … Continue reading
There are many versions of chicken tortilla soup. Most of the ones we eat in the United States are Americanized. This soup is authentic and tastes like the soup we enjoyed in Mexico. The broth is red, clear and full … Continue reading
Sometimes Doc and I will cook a pound of bacon on the weekends and make these juicy Bacon Cheddar Burgers. We refrigerate any leftover bacon and use it later for bacon, lettuce and tomato sandwiches. Bacon Cheddar Burgers– makes 4 … Continue reading
I’m always on the lookout for a new recipe for all you working moms whose kids are busy with after school activities and sports. Sometimes after a busy day, it is easier to eat at home than go out to … Continue reading
Umami, or savory is one of the five basic tastes. Sweet, Sour, Bitter, and Salty are the other four. Umami rich sauces such as soy sauce, fish sauce and Worcestershire sauce add savory flavor to this marinade. When acidic ingredients, … Continue reading
This is a great make ahead recipe for traveling. If Doc and I are going to the mountains or beach, I put marinade and pork tenderloins in zip top gallon plastic bags then hold them on ice in a cooler. … Continue reading
Have you ever gone to a really fabulous Italian restaurant and tried to recreate their spaghetti sauce? For years I would come home and make sauces that just didn’t taste the same. I finally realized the type of canned tomatoes … Continue reading
Beef Stew marydukecooks.com The flavor of this beef stew is what makes it stand out. Layers of flavor are developed in the stew by browning both meat and vegetables. The brown bits left in the bottom of the pan make … Continue reading
1 ½ pounds chicken breasts 10 ½ ounces cream of celery soup 10 ½ ounces cream of chicken soup 8 ounces sour cream ½ cup unsalted butter, divided 1 cup diced onion 1 cup diced celery ½ cup fresh Italian … Continue reading
This recipe for Piggy Chicken comes from one of my friends, Susan Higginbotham. She is a fabulous cook and I am delighted she shared this recipe!
This recipe makes it’s own gravy. Serve with plenty of rice or noodles
2.5 ounce jar dried beef, rinsed, dried, and chopped
4 chicken breasts, halved and skin removed
8 slices bacon
10 ½ ounce can cream of mushroom soup
1 cup sour cream
1 to 1 ½ cups sliced fresh mushrooms
Preheat oven to 300ºF. Line 9″x 13″ baking dish with chopped dried beef. Pound chicken breast halves between plastic wrap or waxed paper until ¼ inch to ½ inch thick. Wrap each piece of chicken with 2 slices of uncooked bacon. If desired, fasten bacon to chicken with toothpicks.
Place bacon wrapped chicken on top of chopped beef in baking dish. Mix soup, sour cream and mushrooms together and pour over chicken. Cover tightly with foil. Bake 3 hours. Uncover the last 45 minutes of baking time.
Serve with rice or noodles. Enjoy!
Published in The News and Neighbor on October 19, 2016