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Entree

Grilled Chicken and Peppers

For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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Grilled Chicken and Peppers

Inspired by Deena Damron
Course Main Course
Cuisine American
Keyword chicken breast, mozzeralla cheese, peppers
Cook Time 30 minutes
Servings 4 people

Equipment

  • large skillet with lid

Ingredients

  • 4 boneless chicken breasts
  • 1 green bell pepper cut into strips
  • 1 large onion sliced and separated into rings
  • 4 slices Provolone cheese
  • olive oil
  • salt and pepper to taste

Instructions

  • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
  • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
  • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute' until tender crisp.
  • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

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    Thai Ribbons

    Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

    This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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    Thai Ribbons

    Inspired by The Texas Beef Council, http://www.txbeef.org
    Course Appetizer, Main Course
    Cuisine Asian
    Keyword chili peppers, flank steak, ginger root
    Servings 24 servings
    Author stevens1951

    Equipment

    • grill
    • 24 bamboo skewers

    Ingredients

    • 1 1/2 pounds flank steak
    • 3/4 cup Mr Yoshida's Original Gourmet Sauce
    • 6 tablespoons vegetable oil
    • 3 ounces fresh ginger root finely chopped
    • 1/3 cup garlic minced
    • 1/2 teaspoon red chili peppers crushed

    Instructions

    • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
    • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
    • Thread each slice on a bamboo skewer. Grill until desired doneness.
    • Serve as an appetizer or over rice as a main dish.

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

      Standing Rib Roast

      Standing Rib Roasts are found in the grocer case during the Christmas holidays, but your butcher will cut you one any time of the year. Sometimes I just buy a rib eye roast or any very tender cut of roast. This is my go to 1roast for ease of cooking. With a thermometer, it is no fail cooking. With the drippings make an excellent gravy and serve with Horseradish Sauce. Enjoy!

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      Standing Rib Roast

      Course Main Course
      Cuisine American
      Keyword roasting

      Equipment

      • roaster with rack
      • meat thermometer
      • boning knife or electric knife
      • aluminum foil

      Ingredients

      • standing rib roast allow 1/2 lb per person
      • salt and pepper to taste

      Instructions

      • Select a standing rib roast allowing 1/2 pound per person. Season well with salt and pepper.Place meat fat side up in a shallow roasting pan. Most standing rib roasts do not have the ribs but if you have requested one with the ribs, place them ribs down and they will form a natural rack keeping the meat out of the drippings. if boneless, use the rack that comes with the roaster.
      • Insert a meat thermometer in center of the thickest part of the muscle. Do not allow it to touch a bone or rest in fat. Do not add water or cover.
      • Roast meat in a 325 degree F oven until desired doneness. 140 degrees is rare, 160 degrees is medium and170 degrees is well done. Cover loosely with aluminum foil and allow to set for 15 to 20 minutes for easier carving.
      • If cooking a bone-in roast, roll the roast on its side with the end of the bones standing straight up. Using a boning knife or electric knife, cut downward close to the bones releasing the meat from the bones. Save the bones to make beef stock for soup. Slice the meat just before serving.

      Notes

      Save the drippings and meat scrapes to make excellent  broth for soup.  Leftover meat makes excellent beef tips over rice.

      Click here for post on Creamy Horseradish Sauce

      Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

        Thanksgiving Dumplings and Dressing

        To Southerners, Dumplings and Dressing kind of fall in that category of main dishes.  Either one can stand on its own in a meal, even without the meat.  But at a special holiday they are served as a side dish.  Even with the chicken they are a must with ham, turkey or what ever you serve.  They are as varied as they come with every cook making them different.  At Stevens Catering we made them a little bland so you could add more poultry seasoning or sage as you like.  Some cooks use boiled eggs, some used raw.  You can make those changes if you like.  Make it yours with our recipe. 

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        Chicken and Dumplings

        Source: SERVING, The Altrusa Club of Lufkin, Clarkie Brown, page 48.
        Course Main Course
        Cuisine American
        Keyword broth, chicken, dumpllings
        Author Clarkie Brown

        Ingredients

        • 1/2 teaspoon baking powder
        • 1 teaspoon salt
        • 3 cups flour
        • 1 stick butter
        • 1 tablespoon Crisco shortening
        • 1 cup whole milk
        • 1 egg beaten
        • 1 cooked large fryer with 9 cups broth
        • Additional ingredients:
        • 1 stick butter
        • 2 to 3 tablespoons flour heaping
        • 2 cups milk

        Instructions

        • Combine first three ingredients. Melt butter. Combine dry ingredients, butter, Crisco, milk and egg and mix until it turns loose from bowl. Set in refrigerator for 15 minutes.
        • Remove chicken and add 1 stick butter to broth. Roll dough out on floured board fairly thin and cut into three inch strips. Drop into boiling broth. Add pepper as desired and salt to taste.
        • When finished with dumplings, mix two to three heaping tablespoons of flour with 2 cups of milk. Pour into dumplings. Stir gently. Cover and cook for a few minutes before serving. May debone chicken and add meat back to dumplings.


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        Cornbread Dressing

        Source: inspired by Paula Deen
        Course Main Course
        Cuisine American
        Keyword chicken, cornbread

        Ingredients

        • Cornbread recipe follows in notes
        • 7 slices oven dried white bread
        • 1 sleeve saltine crackers
        • 8 tablespoons butter
        • 2 cups celery chopped
        • 1 large onion chopped
        • 7 cups chicken stock
        • 1 teaspoon salt
        • freshly ground black pepper
        • 1 tablespoon poultry seasoning
        • 5 eggs beaten

        Cornbread Recipe

        • 1 cup yellow cornmeal
        • 1/4 cup flour
        • 1 tablespoon sugar
        • 1 tablespoon baking powder
        • 1/2 teaspoon baking soda
        • 1 cup buttermilk
        • 1 egg
        • 1/2 teaspoon salt
        • 2 teaspoons bacon drippings

        Instructions

        • Preheat oven to 350 F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heapimg tablespoons for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, abouit 45 minutes. Serve with turkey as a side dish.

        Notes

        Cornbread Source: Florence Calhoun  Heat oven to 450 F. Heat heavy 10 inch skillet with bacon drippings on top of oven. Meanwhile, mix together all ingredients and pour in drippings. Mix well and pour into skillet. Cook in oven until brown on top; about 12 minutes.



         




        Chicken Spaghetti

        Chicken Spaghetti

        Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams.  Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.”  Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!

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        Chicken Spaghetti

        Inspired by Earlene Moore
        Course Main Course
        Cuisine American
        Keyword cheese, chicken, pasta
        Servings 18

        Equipment

        • 9×13 baking dish

        Ingredients

        • 6 chicken breasts cooked and chopped
        • 1 large onion chopped
        • 2 cups celery chopped
        • 1 cup bell pepper chopped
        • 1/4 cup butter or 1 stick
        • 2 cups powdered milk
        • 3/4 cup cornstarch
        • 1/4 cup chicken bouillon powdered
        • 1/4 teaspoon pepper
        • 6 cups water
        • 2 cans tomatoes and diced pepper I use Rotel
        • 1- 2 pound package Velveeta Cheese chopped
        • 24 ounces spaghetti break into shorter lengths
        • 2 cups shredded cheddar cheese

        Instructions

        • Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
        • Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
        Chicken Spaghetti

        Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions.  Both recipes are equally good.  The second one is easier and faster.  I am just not a fan of canned soup.  You decide!

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        Chicken Spaghetti (fast and easy)

        Source: inspired by recipe developed, by Sarah Stevens
        Course Main Course
        Cuisine American
        Keyword canned soup, cheese, chicken, pasta

        Equipment

        • 9×13 baking dish
        • food thermometer

        Ingredients

        • 4 cups Deli Roasted Chicken
        • 1 cup onion chopped
        • 1/2 cup chopped bell pepper
        • 1 cup chopped celery
        • 4 tablespoons butter
        • 1 can Cream of Mushroom Soup
        • 1 can Cream of Chicken Soup
        • 1 can diced tomatoes and chilies
        • 1 pound Velveeta Cheese cubed
        • 12 ounces spaghetti break into shorter lengths
        • 1 cup grated cheddar cheese

        Instructions

        • In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
        • While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
        • Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
        • Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.

        Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

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