The tradition of a roasted or grilled turkey adorns the tables in many homes on Thanksgiving. Not everyone likes turkey, and it’s okay to have chicken, beef or pork.
Every year, I share a recipe for turkey. This year, I have a great, festive chicken recipe, with wild rice on the side. If you don’t make if for Thanksgiving, be sure to make it another time. It’s really good and something different.
Chicken Breasts with Wild Rice Alfredo
1-1/2 c. uncooked wild rice, rinsed & drained
14 oz. roasted garlic-seasoned chicken broth*
1 c. water
1 tsp. salt
1 tsp. dried thyme leaves
1 tsp. chicken bouillon granules
3 T. butter
6 boneless, skinless chicken breast halves
8 oz. sliced fresh mushrooms
7 oz. jar roasted bell peppers, drained
1 lb. jar Alfredo pasta sauce
* If you can’t find chicken broth with garlic, make your own, by finely chopping two toes of garlic, and adding to the chicken broth.
In a 2-quart saucepan, cook wild rice, broth, water, salt, thyme and chicken bouillon granules. Bring to a boil; lower heat, cook for 1-1/2 hours, or until rice kernels are open and tender. Spoon rice into a large (10x14) buttered casserole. Set aside. Preheat oven to 350 degrees.
In a large skillet, heat butter. Add chicken, cook until browned, turning once. Place the chicken breasts on the rice. Add mushrooms to skillet, cook for 3-5 minutes. Stir in bell peppers and Alfredo sauce; pour over chicken.
Cover with foil. Bake for 1 hour, or until chicken is done, uncovering for the last 20 minutes. Double or triple recipe if needed.
Yield: 6 servings
Three Cheese Mashed Potatoes
5 lbs. potatoes, peeled, cut in pieces
8 oz. pkg cream cheese, softened
1 c. shredded cheddar cheese
1/2 c. shredded Parmesan cheese
8 oz. sour cream
1 tsp. garlic salt
1/4 tsp. paprika
1 tsp. chopped fresh chives
In a 6 qt. Dutch oven, cook potatoes with a little salt and enough water to cover. Cook until potatoes are fork tender. Drain and mash, using an electric mixer.
In another bowl, beat cream cheese until smooth and creamy. Mix in cheddar and Parmesan cheese; add sour cream and garlic salt. Stir the cheesy mixture into the mashed potatoes.
Heat oven to 350 degrees. (If the potatoes need to be more moist, add a little milk.) Transfer the mixture into a large casserole. Cover, bake for 40 minutes. Sprinkle with paprika and chives before serving.
Yield: 20 servings
Baby Peas with Bacon & Almonds
4 c. frozen baby peas
3 slices bacon, cut up
2 T. finely chopped onion
1/4 c. slivered almonds
2 T. butter
1/2 tsp. salt
1/8 tsp. pepper
Sprinkle of fresh or dried parsley
Cook peas as directed on package; drain. In a skillet, cook bacon until browned. Drain bacon on paper towels. Reserve drippings in skillet. Add onion and almonds and cook for 3-4 minutes, stirring frequently, or until lightly browned. Remove from skillet.
In same skillet, melt butter. Add peas, bacon, onion, almonds, salt and pepper. Sprinkle with parsley before serving.
Great looking side dish!
Yield: 6-8 servings
Sweet Potato Pie
2 c. cooked mashed sweet potatoes
3/4 c. brown sugar
1/4 c. maple syrup
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3/4 c. evaporated milk or cream
9 inch pastry crust
In mixing bowl, combine sweet potatoes, brown sugar and syrup. Beat in eggs, salt, cinnamon, nutmeg, ginger and evaporated milk.
Pour into unbaked pastry crust. Bake at 400 degrees for 10 minutes; lower oven to 375 degrees, and bake for another 40-45 minutes.
Yield: 6 servings
Chocolate Truffle-Topped Caramel Bars
1 c. flour
1/2 c. brown sugar
1/2 c. cold butter
1 c. rolled oats, quick or old fash.
1 c. chopped pecans
1 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/4 tsp. salt
14 oz. can sweetened condensed milk
CHOCOLATE TRUFFLE TOPPING:
1/3 c. whipping cream
3 T. butter
1 T. light corn syrup
12 oz. semi-sweet chocolate chips
Heat oven to 350 degrees. In a large bowl, stir together flour and 1/2 c. brown sugar. Using a pastry cutter, cut in butter until it looks like coarse crumbs. Stir in oats and pecans. Press the crumbly mixture into an ungreased 10x15 inch bar pan. Bake for 12-15 minutes, or until crust is golden brown.
Meanwhile, in 2 qt. saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup syrup, the salt and condensed milk. Bring to a boil; lower heat and cook for 5 minutes, stirring constantly. Pour over crust; spreading evenly. Let cook while making the truffle topping. (Crust is the only part of the bars you bake.)
In a 1 qt. saucepan, heat cream, butter and syrup. Bring to a full boil; turn off heat. Stir in the chocolate chips,let sit, then stir to complete melting the chips. Frost over the caramel layer.
Yield: 5 dozen bars
• Toothpaste that heels bleeding gums. Use a toothpaste with baking soda. It helps ease the pain of bleeding gums. Use baking soda toothpaste twice daily, reduces gingivitis
• To treat a cold sore, apply a paste made from equal parts non-gel toothpaste and salt. Helps in drying the sore.
• Sleep deprivation. The majority of sleep problems are usually caused by end-of-the-day emotional commotion. (Makes it harder to wind down.) Avoid watching stimulating television dramas before going to bed. Best to curl up with a paperback. When you read, it helps you to fall asleep.
“O, give thanks to the Lord for His many Blessings.”
Thankful for my many blessings, and to my wonderful recipe fans. May the Lord bless each and every one of you.