Ham and Broccoli Spirals

Remember those "rings" that used to be all the rage at Pampered Chef parties?  (Or maybe they still are; I confess, I have not been to a Pampered Chef party in ages.)  When I first read this recipe over at Mel's Kitchen Cafe, I was immediately reminded of those impressive-looking rings made of crescent rolls and stuffed with any variety of savory fillings.

This ham-and-broccoli spiral does not use crescent rolls -- although it certainly could.  I follow Mel's recipe for French Bread Rolls as the bread base,  but change up the creamy filling. The original recipe uses just cream cheese and butter to make the filling "stick," but in a nod to the recipe's Pampered Chef-ish qualities, I add in a homemade version of PC's All-Purpose Dill  Mix.  Lastly, I've changed up the baking directions so that these rolls can be frozen ahead of time and then popped back in the oven as needed.  They're a great solution for nights when the boys have to come up with dinner on their own.

HAM AND BROCCOLI SPIRALS
Printable version of this recipe

1 batch of your favorite roll dough -- I use the French Bread Rolls found here
12 oz cream cheese, softened
1/4 c. (4 T) butter, softened
1 t. Dill Seasoning Mix*
2 c. chopped ham (deli ham is fine)
1-1/2 c. finely chopped fresh broccoli (and I do mean *fine*)
2 c. shredded cheese (Colby, Cheddar, Swiss all work well -- suit yourself)
1 c. chopped green onions 

* To make a dill seasoning mix, combine 2 T dill weed, 1 t. dried onion powder, 1/2 t. garlic powder, 1/2 t. seasoned salt, and 1 t. dried parsley.  Combine well. Store whatever you do not use in a covered container.

DIRECTIONS

Prepare roll dough through the first rising.  Punch down dough and roll out into a large rectangle that is about a half-inch thick and somewhere around 12 " long and 6 " wide.  Actual size will depend on the amount of your dough.

Combine the cream cheese, butter, and dill seasoning; mix well.  Spread mixture over the dough rectangle.  Top with broccoli, ham, cheese, and onions.  Roll up the dough, starting with the lower long edge.  Roll as tightly as you can.  When the dough is all rolled up, pinch the remaining long end to the dough log to seal it.  Slice the log into 1-inch slices.  I usually get anywhere from 12 to 14 slices.

Lay each slice onto a parchment-covered baking sheet.  Cover with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise until doubled in size.  Remove plastic wrap, and bake at 350 degrees for about 20 minutes, until light brown and the creamy filling is slightly bubbly.

** Note:  want to make these ahead and freeze?  I usually stop baking them at the 15-minute mark, take them out of the oven, and allow to cool.  I freeze them in a large container in layers that are separated by waxed paper.  To use them, I take them out of the freezer and place them on a lightly-greased baking sheet -- no thawing necessary.  Bake for 5-10 minutes until brown and bubbling.


Original source: expanded upon one found at  Mel's Kitchen Cafe

Oven-baked Chili

Until now, I would have rated my personal chili recipe as "passable."  Probably a B-, to use a scale we're all familiar with.  It was easy to make, tasted pretty good, and kept well in the freezer.  For the few times a year my family was in a chili mood, it did the job.

And then ... (smile) ... I caught a post over at King Arthur Flour, extolling the virtues of oven-baked chili.  I was intrigued, especially when I saw that the recipe posted there used stew beef instead of ground beef.  Slow heat + liquid + stew beef usually = a tender, tasty combination.

The result?  I think this method earns an A.  With some slight modifications to accommodate my family's tastes, I've hit on a new recipe for chili that fits the same criteria above:  easy to make, keeps well, and tastes pretty good.  Scratch that.   Tastes VERY good.

The recipe would easily accept those items that are on your family's must-have list for chili:  beans, peppers, corn, rice, pasta, sour cream, chiles, and so on.

OVEN-BAKED CHILI, Apple Road Style
Printable copy of this recipe

2 lbs of stew beef, cubed
1 large chopped onion (about 1-1/2 cups)
3 cloves of garlic, minced
1 (15 oz) can of fire-roasted tomatoes
1 (6 oz) can of tomato paste
1 green bell pepper, diced
1/4 c. fresh cilantro, chopped
2 t. chili powder
2 t. ground cumin
3 t. brown sugar (optional; cuts the acidity)
1/4 t. cayenne pepper (optional; could use up to 1/2 t. if you like the heat)
2 t Worcestershire sauce
1 T yellow cornmeal
1 (15 oz) can of black beans, rinsed and drained
1 (15 oz) can of chili beans (dump straight from can -- no rinsing)
1 c. beer OR 1 c. water or 1 c. beef broth  (I prefer the beer.)

Note:  if you use the water or broth, I'd up the amount of Worcestershire to 1 tablespoon.

DIRECTIONS

In a large skillet, brown the meat in a little olive oil.  Trust me, do not skip this step.  Browning will sear in the juice and increase the flavor of the meat.  Drain well when browning is complete.  Add the onion and cook until the onion is soft.  Add the garlic, tomatoes, tomato paste, pepper, spices, cilantro, cornmeal, and Worcestershire sauce.  Stir to combine; simmer for 1 minute, just until everything gets hot.

Transfer concoction to a 2-quart ovenproof casserole; add the beer/broth/water to cover the meat.  Cover the dish with a lid or foil and bake in a preheated 275-degree oven for 1-1/2 or 2 hours, or until the meat is tender.  Take a peek under the lid after an hour; add additional beer/broth/water if the mixture seems dry.

Half an hour before serving, stir in the beans and cook until heated through.  If you plan to add any other items, such as cooked macaroni or corn, this would also be the time to toss them in.  Serve and enjoy.

Note:  this dish converts easily to a slow cooker; simply cook on high for about 3 hours.

Original source:  King Arthur Flour

Southwest Shredded Chicken

I am a big fan of planning ahead and like to tuck away freezable items like this Southwest Shredded Chicken for when I need to throw together a meal in minutes.  Everyone has their own twist on this recipe, but I find this particular one to be flexible plus delicious.  Fire-roasted tomatoes add a certain something that regular diced tomatoes cannot replicate.  Try this flavorful shredded meat in one of the following ways:

• The starting point for tacos, enchiladas, burritos, chalupas
• An addition to a Mexican lasagne or salad
• A layer in a pile of game-day nachos
• A spicy fettucine -- Alfredo sauce, some red or green pepper, a touch of cayenne
• A wrap:   mix  the meat with a little ranch dressing and roll it up with black beans, corn, cheese, and lettuce.

SOUTHWEST SHREDDED CHICKEN
Printable version of this recipe

1 lb of boneless, skinless chicken breast
1 c. chopped onion
3 gloves of garlic, peeled and minced finely
1 T oil
1 (14.5 oz) can of chicken broth
1 (14.5 oz) can of fire-roasted tomatoes
1 package of taco seasoning

DIRECTIONS

Slice chicken into manageable small pieces.  Choose a large pan that can fry and boil (like a large, deep skillet.)  Heat the oil and saute the onion and garlic until translucent.  Add the chicken, and brown the outside lightly.  Add enough broth to cover the chicken and allow to simmer, covered, for 30 minutes.  Add broth as necessary to keep the chicken swimming.  At 30 minutes, check:  can it be shredded?  If so, remove from the heat and shred the meat.  Pour off all but about 1/2 of a cup of liquid, trying to preserve as much of the onion mixture as possible.  I usually pour off through a strainer so I can dump the onion and garlic back in.  Return the shredded meat to the pan.  Add the can of tomatoes and taco seasoning.  Simmer, covered, until liquid is absorbed.

Chicken can be used immediately in any number of delicious combinations.  If you plan to freeze this, I recommend pulling it off the stove while some liquid remains. This will keep it from getting too dry during reheating.   If you decide later to freeze it, simply add a tablespoon or two of broth to the mixture when defrosting to keep it moist.  Allow the chicken to cool thoroughly before freezing.

Make-Ahead Chicken Cordon Bleu Casserole

Chicken cordon bleu is one of those dishes I've always wished I could make, but have never really felt up to the challenge.  It just felt like too much work to bread giant rolls of meat and cheese.  But when I spied this recipe for a make-ahead, one-dish version that included potatoes, it intrigued me.  While it, too, represents a good amount of work, it's not difficult -- it just takes a little time.  The fact that it can be made ahead is a big bonus in my book.  I  made it the night before and let it sit in my refrigerator the next day, baking it just before serving.

MAKE-AHEAD CHICKEN CORDON BLEU CASSEROLE
Printable version of this recipe

Bread Crumb Topping
4 slices white sandwich bread
2 T butter, melted

Casserole
2 lbs chicken breast tenderloins or tenders (Note:  you can also use regular boneless, skinless chicken breasts.  I find that the tenderloins are the perfect size for this.)
8 ounces of smoked deli ham
4-5 Yukon Gold or russet potatoes, peeled and sliced 1/8" thick
1 t salt
4 T butter
1 medium onion, chopped
1 t dried thyme
3 medium garlic cloves, finely minced
6 T all-purpose flour
2 c low-sodium chicken broth
3/4 c heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 T Dijon mustard
1/4 teaspoon cayenne pepper


DIRECTIONS:

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the 4 T of  butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.  (Note:  you may be tempted to skip the cayenne because of the spiciness attached to it.  Don't worry.  There is little heat with it in this recipe and it brings a certain something to the flavor that can't be duplicated any other way.)

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. I like to line the pan with foil for easy cleanup.  Use a meat mallet to pound the chicken into thin pieces.  Lay chicken on top of the potatoes in a single layer so it will cook evenly.  Top with a layer of ham.  I like to have the deli slice the ham very thinly, and then I cut it into smaller pieces and layer it on top of the chicken.  This is so it will scoop out easily when serving.  Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping.

At this point, I cover the casserole and place it in my refrigerator overnight.  I do not have any problems with the cheese sauce clumping up during the baking process; it reheats smoothly.  However, others have recommended that if you want to store the casserole, you should not add the cheese sauce or bread crumbs to the top.  Instead, prepare the casserole through the step of layering the ham and stop.  Store the remaining cheese sauce and bread crumbs in separate containers, and add just prior to baking.

When ready to bake, remove from the refrigerator and heat in a 400-degree oven for 45 minutes.  Bake until the chicken is cooked through and the casserole is bubbling.  Cool for 10 minutes before serving.

If you wish to bake it immediately after preparing, decrease the baking time by about 10 minutes.  Bon appetit!

Original recipe from Cook's Illustrated by way of Mel's Kitchen Cafe