HOLIDAY POTATO CASSEROLE

There must be 100's of versions of this casserole, but its always a favorite. Here is mine.

1 package frozen hash browns (you can also use Potatoes O'Brien)
2 cups cheddar cheese
1 can cream of chicken soup
1/2 can water
3/4 cup sour cream
1/2 cup onions (omit of using Potatoes O'Brien)
1 stick butter (melt and save 1/4 for top)
1-2 cups cornflake crumbs

Preheat oven to 350. Place potatoes in 9x13 greased pan. In a separate bowl, mix together: cheese, soup, water, sour cream, onions and butter. Pour over potatoes. Cover with layer of cornflake crumbs. Pour remaining butter over the top and bake 350 for 1 hour.

EASY CRESCENT TACO BAKE

I had a tube of crescent rolls in the fridge I was trying to figure out what to do with. So I logged on to http://www.pillsbury.com/ and I found this recipe, tried it and thought it was very good. It only took me 20 minutes to cook dinner! Awesome!
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean ground beef
3/4 cup salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired

Sour cream, as desired
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate (I would grease the edges because mine stuck) press over bottom and up sides to form crust. (Bake crust for 10 minutes)
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
Bake 10-15 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

I would also add black beans, olives, green chili's..or jalapeno's. The original recipe said to fill the crust unbaked and bake for a total of 20-25 minutes. Mine came out brown at crust, but uncooked at bottom. So next time I will bake it for 10 minutes or so before I fill it.

CHICKEN WITH ARTICHOKES AND BROWN RICE

4 chicken breasts
1 (12-14 oz) jar marinated artichoke hearts, chopped (reserve 1 T of the marinade)
4 T fresh thyme
1/2 cup shredded parmesan cheese
2 T extra-virgin olive oil
salt and pepper
1-2 cups brown rice (depends on how much rice you like!)

cook the brown rice.

heat oil in a large saute pan. season chicken with your favorite poultry seasoning (i like the mccormick montreal seasoning, the label says it's for steak, but i use it for every meat...) cook chicken breasts until done.

meanwhile, combine chopped artichoke hearts, marinade, thyme, parmesan cheese and salt and pepper (to taste) in a medium bowl. set aside.

once chicken is cooked through, set aside, covered. in the same saute pan, heat the artichoke mixture until cheese starts to melt.

after the chicken has rested for about 5 minutes, place on a bed of rice with the warmed artichoke mixture on top.

for variations, try mixing up the fresh herbs - you could use rosemary or sage. or add mushrooms or kalamata olives. and instead of brown rice, try wild rice -

a jamie busch original

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler
Directions
Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
Yield: 1 3/4 cups
SERVES 12
Giada DeLaurentis, the Food Network

JALAPENO CHICKEN DIP

I had this dip at a party last night and it was so good. Not at all healthy, but a good party dip.

1 (10 oz) can chunk white chicken in water ***
1 clove garlic, minced
2 packages cream cheese, softened
1 (10 oz) can cream of chicken soup
3 tbs chopped jalapeno
1 small can chopped green chili's

*** Canned chicken kinda scares me, so I would use 2 decent sized chicken breasts, cooked and shredded or chopped.

Directions:
Preheat oven 350. In a bowl combine all ingredients, mix thoroughly. Pour into your casserole dish and bake for 30-45 minutes until warm and bubbly.
Serve with Tortilla chips, Frito's, Crackers, Veggies.
You can also put this in a crock pot!

GRAPE AND BLUE CHEESE SALAD WITH CHICKEN

2 small heads Boston lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
small blue cheese wedge, sliced thin
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper
2 chicken breasts, cooked and sliced thin

In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.

In a small bowl, whisk together the lemon juice, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the salad and chicken among individual plates. Serve with the vinaigrette.

adapted from a recipe by:
Kate Merker
Real Simple, AUGUST 2007

STEAK WITH CAULIFLOWER AND CRISPY BREAD CRUMBS

My family (and I!) love this recipe! it's so easy, so flavorful, and great for entertaining. the cleanup is a snap, because you cook almost everything in one pot/pan. I also make extra bread crumbs, I love to snack on it while I'm cooking!!

1 small loaf French or Italian bread, torn into small pieces (about 2 cups)
3 tablespoons olive oil
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon capers, roughly chopped
6 cloves garlic, unpeeled
1 1/2 pounds strip steak (I usually buy a NY steak)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 head cauliflower, cut into florets

Heat oven to 400 ° F.

Toss the bread in a bowl with 1 1/2 tablespoons of the olive oil. Arrange in a single layer on a baking sheet. Bake until slightly golden and crispy, about 6 minutes. Transfer to a bowl and toss with the parsley and capers; set aside.

Meanwhile, heat the remaining oil and the garlic in a large skillet (preferably cast-iron) over medium-high heat. Season the steak with the salt and pepper and cook until browned, 2 minutes per side. Transfer the steak to a baking dish and roast to the desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 4 minutes before slicing.

Add the cauliflower and 1/2 cup water to the skillet and cook, covered, until the cauliflower is tender and the water has evaporated, about 7 minutes. Divide the steak, cauliflower, and garlic among individual plates. Spoon the bread crumb mixture over the top.

Tip: Cooking the garlic in its peel flavors the cooking oil and leaves you with a tender, roasted clove inside. Eat it with the steak or spread it on toast for a quick, delicious hors d'oeuvre.

Kate Merker, Real Simple, APRIL 2007