TikTok Chicken Cobbler

 

I’m not sure if it’s because I wasn’t expecting much that I liked this as well as I did, or if it’s just darned tasty. This is a recipe that I found on TikTok. As I pointed out last week with my refrigerator drawer salad bar, I am not on TikTok.  You may find that hard to believe since I have now featured two things from TikTok in the past couple of weeks, honestly, I just stumble upon them. This appealed to me because I liked the idea of a chicken cobbler. Essentially, it is a much easier version of chicken potpie without the bottom crust. I was also drawn in by the fact that it used that yummy Red Lobster Cheddar Bay biscuit mix, and I love those biscuits.

 

m not sure if it’s because I wasn’t expecting much that I liked this as well as I did, or if it’s just darn tasty. This is a recipe that I found on TikTok. As I pointed out last week with my refrigerator drawer salad bar, I am not on TikTok.  You may find that hard to believe since I have now featured two things from TikTok in the past couple of weeks, honestly, I just stumble upon them. This appealed to me because I liked the idea of a chicken cobbler. Essentially, it is a much easier version of chicken potpie without the bottom crust. I was also drawn in by the fact that it used that yummy Red Lobster Cheddar Bay biscuit mix, and I love those biscuits.

I changed this recipe up a good bit because as I was assembling it, I thought it needed a few tweaks. I have notated all of that below the recipe. The recipe that you see here, is the original one from TikTok. If you want to see what I did, be sure to read the notes below. I will say that I had second helpings of this. It was super simple to put together, and I would definitely make it again. It isn't pretty, but it sure is good.

TikTok Chicken Cobbler

 ½ c. (1 stick) unsalted butter

3 c. cooked and shredded chicken

1 12-oz. bag frozen peas and carrots

½ t. garlic powder

2 c. milk

2 c. Red Lobster Cheddar Bay biscuit mix

2 c. chicken stock

1 10.5-oz. can cream of chicken soup

 Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350°F.

 Put butter in a 9x13-inch baking dish and place in oven to melt while oven preheats.

 Once butter has melted, remove pan from oven. Arrange chicken in an even layer over butter. Next, add peas and carrots over the top. Season with salt, pepper, and garlic powder.

 In a medium bowl, mix together milk and biscuit mix. Pour over chicken and vegetables but do not mix the layers together.

In the same (now empty) bowl, whisk together cream of chicken soup and chicken stock. Pour over biscuit layer, but again, do not mix layers together.

 Bake uncovered for 45-50 minutes. Mixture will be runny, but will thicken to gravy consistency. Let sit 15 minutes before serving. Enjoy!

 COOK’S NOTES:

1. I did not use a stick of butter, I used a half a stick (4 tablespoons). One stick just seemed like too much to me.

2. After I scattered the chicken in the bottom of the pan, I topped it with a generous sprinkling of Montreal chicken seasoning.

3. Instead of using a bag of frozen peas and carrots, I used a bag of frozen mixed vegetables that included corn and green beans in addition to the peas and carrots. I liked the greater variety of vegetables here.

4. I did not use the garlic powder, but I did use the seasoning mix that came in the packet of biscuits, and I used the entire amount of biscuit mix rather than measure out 2 cups.

5. I thought 2 cups of chicken stock seemed like too much, so I only used a cup and a half, and it was plenty moist.

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Cheesy Spaghetti and Meatball Bake

 

This dish is a meatball and spaghetti lover’s dream. It is rich, and decadent, and flavorful. It’s filling, so one good-sized meatball per person is generally enough. The instructions appear a bit daunting, but this is really an easy dish to put together, and the entire thing can be on the table in under an hour if you stick with it. Make the meatballs while your water is boiling for the spaghetti; make the béchamel while your meatballs are baking, then it all goes together, and into the oven while you’re warming some Italian bread. It’s easy enough for every day, but good enough for company.

Cheesy Spaghetti and Meatball Bake

12 oz. spaghetti

1 24-oz. jar marinara sauce (I used Vincent’s)

 Meatballs:

1 lb. ground beef

1 extra-large egg

½ c. Italian breadcrumbs

1 T. minced onion

1 t. onion salt

½ t. dried oregano

½ t. dried thyme

½ t. freshly ground black pepper

1 heaping T. ketchup

Pinch of cayenne pepper

2 cups shredded mozzarella cheese

 Sauce:

2 c. whole milk

3T. butter

2 T. flour

1/8 t. freshly ground nutmeg

¼ t. kosher salt

Preheat the oven to 375° F.

 Bring a large pot of salted water to a boil and prepare pasta according to the package directions for al dente, about 8 to 12 minutes. Drain the spaghetti and toss it with half of the marinara sauce; set aside.

 While the pasta is cooking, make the meatballs. Crack the egg into a large mixing bowl and whisk until blended. Add the meat, breaking it apart as you add it to the bowl. Add the remaining ingredients EXCEPT the tomato sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips. Don't compact the meat, and don't over mix.

 Scoop out the meat into approximately 12 balls (I used a small ice cream scoop.) and roll the balls into nice rounds with your hands.

 Place the meatballs on a baking sheet and bake for 15 minutes.

 While meatballs are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, until roux is golden, smooth, and paste-like, 5-7 minutes.

While continuing to whisk, stir in whole milk. Bring mixture to a boil and cook for 10 minutes, or until thickened. Stir in salt and nutmeg.

Remove the skillet again and top with the cheese. Return to the oven to melt the cheese, 2-3 minutes.

Spread a spoonful of the remaining marinara sauce into a 1.5-quart baking dish. Add the marinara-tossed spaghetti and top it with the meatballs. Top the meatballs with the remaining marinara, drizzle the béchamel sauce on top, and sprinkle the top with the mozzarella.

Cover the baking dish with aluminum foil and bake it until the cheese is melted and the meatballs register 165 degrees on an instant-read thermometer, about 15 to 20 minutes. Remove the foil for the last 5 minutes of cook time to brown the top of the mozzarella.

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Slow Cooker Chicken Divan

 

There are days, particularly cold and rainy days like today, where I welcome a Crockpot meal. Recently I ran across this recipe to make chicken divan in the slow cooker, and I had to give it a try. This was the first time that I had ever seen a slow cooker recipe for chicken divan, so naturally, I was curious. It was also the first time I’d seen curry powder used in the making, and I must say I liked it a good deal. There is really nothing easier than this. Yes, it does contain a can of condensed soup, and I know that condensed soup is not all that good for you, but there are days when I’m willing to take the trade off in order to gain time to do something else. I served mine with wild rice, and it was a wonderful meal.

Slow Cooker Chicken Divan

Slightly adapted from cooktopcove.com

4 boneless, skinless chicken breasts

Montreal Chicken Seasoning

4 cups fresh broccoli florets

1 10.5-oz. can cream of chicken soup 

1/3 c. Duke’s mayonnaise

1/3 c. sour cream

1 t. fresh lemon juice

1½ c. shredded cheddar cheese, divided

 ½ t. curry powder

Salt and pepper to taste

Buttered breadcrumbs for topping 

Spray the interior of your slow cooker with PAM.

Place the chicken breasts in the slow cooker and season them with copious amounts of Montreal Chicken Seasoning and freshly ground black pepper.

 

In a medium-sized bowl, mix together the soup, mayonnaise, sour cream, lemon juice, curry powder, and half of the shredded cheddar cheese. Spread this mixture evenly over the chicken.

 

Place broccoli florets on top of the chicken and sauce mixture, pressing down lightly.

 

Cover the slow cooker and set it to cook on low for 5 to 6 hours, or on high for 3 to 4 hours until the chicken is cooked through and the broccoli is tender.

 

Once cooked, sprinkle the remaining cheddar cheese over the top and cover for an additional 20 minutes or until the cheese melts.

 

For a crunchy topping, you can briefly broil buttered breadcrumbs and sprinkle over the dish just before serving.

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Zucchini Cornbread Casserole

 

It is officially fall; can you believe it? I don’t know about you, but I find the passage of time to be rather shocking. At any rate, it’s best to enjoy every day as well as we can, and that includes good food. I made a big pot of chili over the weekend, and wanted to have something to serve alongside. I wanted a side dish, and yet not a side dish, something more like bread, but not. Tall order, no? Enter the Zucchini Cornbread Casserole! This came as a result of my having purchased a zucchini, forgotten why, and then desperately trying to use it before it got slick. Some things, it would seem, work out just fine.

Zucchini Cornbread Casserole

 2 large eggs

1 t. garlic powder

1 t. cumin

1 t. kosher salt

1/4 t. freshly ground black pepper

1 large zucchini, grated, not drained

1 large Melissa’s shallot, diced

1 Melissa’s pickled jalapeño, diced, seeds removed

1 14.25-oz. can corn, drained

1 15-oz. box Famous Dave’s Original Recipe cornbread mix

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

 Preheat oven to 350°. Spray an 8” x 8” glass baking dish with PAM; set aside.

 In a large mixing bowl whisk together eggs and seasonings. Stir in zucchini, shallot, jalapeño, corn, cornbread mix, and the cheddar cheese. Blend thoroughly to moisten all ingredients, but do not over mix. Turn out into prepared baking, smooth top, dish and top with the shredded Monterey Jack cheese. Bake for 50-55 minutes until the top is golden.

 Serve with soup, stew, chili, or devour it all on its own.  It’s great with a drizzle of hot honey.

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Italian Noodle Bake

 

There are days when I’m not particularly interested in cooking, so I figure that if I’m going to put forth the effort, I’m going to cook for the masses. By masses I mean that I’m going to make enough to provide me with not only the day’s meal, but tomorrow’s as well, in addition to having leftovers to freeze for the winter. This is a good one. It also goes together in about 30 minutes if you are wise with your time. Get your water boiling while you brown your ground beef, and while the beef is simmering, beat together your soft cheeses. It’s good with a side salad, and a crusty roll. Hearty and satisfying for the men in your life, the kids will love it, and you will love the ease.Italian Noodle Bake

1 lb. ground chuck

1/8 t. Montreal Steak Seasoning

1 t. garlic salt

¼ t. Italian seasoning

1 24-oz. jar pasta sauce, any flavor

1 large Melissa’s shallot, chopped

½ c. sliced black olives

1 12-oz. pkg. medium egg noodles, prepared according to pkg. directions

1 8-oz. container sour cream

1 8-oz. container ricotta

3 oz. cream cheese, room temperature

1 16-oz. pkg. shredded mozzarella

  Preheat oven to 350°F. Spray a 9×13 inch casserole dish with PAM; set aside.

Brown ground chuck; add garlic salt and Italian seasoning. Drain meat, return to pan. Stir in spaghetti sauce, shallot, and olives, and simmer 10 minutes.

In a medium bowl combine sour cream, cream cheese, onion, and black olives; mix well.

In prepared baking dish, arrange half of the noodles, followed by the meat mixture, followed by the sour cream mixture, and finally by the remaining noodles. Top with cheese and bake 25 minutes.

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Chicken Divan

 

The 28th of this month would have been my mother’s birthday. Every time that rolls around I can’t help but think about all the good times we had together as our small family of three, and with our extended family. A lot of those memories revolve around food. One of the things that my mother made, and that I always enjoyed was chicken divan. I had not made it in about 20 years so I thought its preparation long overdue. It was better than I remembered. I had cooked my chicken the day before and cut it up, as well as cleaning, and breaking up my broccoli into florets, so it was a breeze to assemble. You can make this early in the day and wait to bake it until dinnertime. If you are baking it straight from the refrigerator, add 10 minutes to the baking time.

  Chicken Divan

2 c. cooked chicken, cubed
2 c. broccoli florets

1 Melissa’s shallot, minced

1 c. shredded Gouda cheese

2 T. unsalted butter
 2 T. flour
1 c. chicken stock
1 c. whole milk
½ t. seasoned salt
¼ t. freshly ground black pepper
½ c. breadcrumbs

 Preheat oven to 350°F. Spray a 9” x 13” baking dish with PAM.

 Scatter chicken, broccoli, shallots, and 1/2 c. cheese in the bottom of the prepared baking dish.

 In a medium saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add stock and milk, stirring constantly. Cook until mixture thickens. Remove from heat and stir in salt, pepper, and remaining cheese.

 Pour sauce over chicken and broccoli mixture. Sprinkle breadcrumbs over top. Bake for 25 minutes or until bubbly and golden brown. Serve warm.

   

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Beef & Noodle Bake

 About 20 years ago, when the late Mr. O-P and I were working together (as we did for 20+ years), we employed the use of a programmer who would come to our home once a week for dinner to transfer data for us and update the program if need be. It was always a nice evening because he was good company. Naturally, because he was a bachelor, I wanted to make dinners for him that he would enjoy. One evening, I asked him what his favorite food was, and his answer surprised me. “Casseroles,” he told me. I don’t think I’ve ever gotten that as an answer to that question. It did make cooking for him very easy from there on out because I don’t find anything easier to put together than a casserole. Truth be told, it’s also a favorite of mine. There is something down home and comforting about a casserole, particularly when noodles are involved. Here’s the recipe I served to Joe a number of times, sending him home with more to heat and enjoy the following day. I don’t know anyone who doesn’t like it. It is hearty and filling, tasty, and freezes well. What more could you possibly want?

 Beef & Noodle Bake

  Adapted from the cookingthecookingjar.com

 12 oz. uncooked egg noodles

1 lb. ground chuck

1 yellow onion, finely chopped

1 T. Melissa’s minced garlic

1 15-oz. can tomato sauce

1 14.5-oz. can fire roasted diced tomatoes, drained

½ c. chopped fresh parsley, more for garnish

1 T. Worcestershire sauce

2 t. smoked paprika

Red pepper flakes to taste

Salt and pepper to taste

8 oz. sour cream

8 oz. small curd cottage cheese

½ c. Parmesan cheese, shredded

2 c. cheddar cheese, shredded

Fresh parsley to garnish, if desired

 Preheat oven to 350° F. Spray a 9” x 13” casserole dish with PAM; set aside.

Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.

 Meanwhile, brown the ground chuck in a skillet, breaking up any clumps; drain. Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes. Pour in tomato sauce and diced tomatoes.  Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.

 In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.

Spoon half the creamy pasta mixture into casserole dish. Top with half the beef mixture and half the cheddar cheese. Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.  Bake uncovered for 25-30 minutes or until cheese has melted.

 Top with optional parsley and serve hot.

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Chili Cornbread Bake

 

One of the things I like about spring is its versatility. One day I’m outside enjoying the sun and 83° temperatures, the next I’m curled up in front of a fire watching a British mystery on TV and having comfort food. Yesterday was one of those fire and comfort food days. I chose a recipe that looked both tasty and comforting, and for which I had all of the ingredients. While it’s probably not company worthy, it is certainly family friendly.

Chili Cornbread Bake

Chili:
1½ lbs. ground chuck
1 medium onion, diced
2 cloves garlic, minced
1 T. chili powder
1 t. ground cumin
½ t. dried oregano
½ t. kosher salt
Freshly ground black pepper, to taste
1 10-oz. can diced tomatoes and green chilies (Rotel)
1 8-oz. can of tomato sauce
1 14.5-oz. can cream style corn, divided

Cornbread topping:
2/3 c. flour
½ c. yellow cornmeal
1/3 c. sugar
1 T. baking powder
½ t. salt
1 large egg
1 c. shredded cheddar jack cheese, divided
¼ c. whole milk
1 T. fresh cilantro, minced
1-2 Melissa’s pickled jalapeños, sliced

Preheat oven to 375° F. Spray a 2-quart baking dish with PAM.

Heat a large nonstick skillet over medium high heat. Brown ground beef, onion, garlic, and seasonings, stirring occasionally. Stir in diced tomatoes and green chilies, tomato sauce, and ½ can of cream style corn. Pour mixture into prepared baking dish

Make the cornbread topping:

In a medium bowl whisk together flour, yellow cornmeal, sugar, baking powder, salt, ¾ c. cheese, milk, and the remaining half can of cream style corn. Pour over beef mixture, and spread to the edges. Sprinkle with remaining ¼ cup cheese. Bake for 25 minutes or until the cornbread is baked through and make sure it’s hot and bubbly.

Top with sour cream, chopped cilantro, and slices of jalapeño. 

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