Easy Crescent Roll Lattice Topped Chicken Casserole

This simple casserole is similar to chicken
pot pie ~ a very delicious comfort food!

Ingredients:

1 cup milk*

1 can cream of chicken soup

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon dried thyme leaves

3 cups (2 cooked chicken breasts), cut into bite sized chunks

16 ounces frozen peas and carrots (ormixture, thawed

1 cup (4 ounces) shredded cheddar cheese

1 cup French fried onions

1 (8 ounce) can crescent roll dough

Method:

Preheat oven to 350*. Grease a deep dish 10 inch pie pan or a 2 1/2 quart casserole dish). Place the dish on a baking sheet and set aside.

Whisk together the milk, soup, paprika, pepper and 1/2 cup of the cheese. Stir in the chicken, thawed vegetables and 1/2 cup of the onions. Spread the mixture evenly in the prepared dish.

Place the baking sheet and pie pan/casserole dish in the preheated oven and bake for 20 minutes. Remove from the oven and top evenly with the remaining cheese and onions.

Unwrap the crescent dough. Separate the two large rectangle sections. Press the perforated lines together. 

Cut the rectangles into 1/2 inch long strips. Weave the strips in a lattice pattern over the top of the warm casserole.

Return the casserole to the oven for an additional 20 minutes, or until the dough is golden brown and cooked through. Makes 4 to 6 servings.

To reheat leftovers, cover with foil and heat in a 350* oven for 20 minutes or until completely warmed.

*Use whole or 2% milk, not non fat.

Notes: This is the ultimate comfort food ~ it filled the home with a wonderful aroma while it was baking! My husband was so pleased and asked for a large serving. 😀

He said that it is the best meal I have ever made ❣

Kentucky Derby Benedictine Tea Sandwiches

These simple cucumber, onion & cream cheese
tea sandwiches have been a popular part
of Kentucky Derby fare ever since they
first were created in 1892 by  Louisville,
 Kentucky caterer Jennie Benidict.

Ingredients:

1 large English cucumber

1/4 of a medium white onion

1 (8 ounce) package of cream cheese, at room temperature

1/2 tablespoon green Tabasco sauce**

1/2 teaspoon fine sea salt

1 or 2 drops green food coloring, optional

1/2 English cucumber, optional

16 slices fresh white bread

tiny dill sprigs, optional

Method:

Peel the cucumber and cut in half across the middle. Cut each piece in half lengthwise. Remove the seeds with a small spoon and discard.

Use the large side of a grater to grate the cucumber and place in a seive or colander. Grate the onion and add to the seive with the cucmber. Sprinkle the salt on top and stir lightly to mix.

Use a bowl scraper or spoon to press down on the mixture to help excess liquid to drain. Allow to sit for 10 minutes, pressing every couple of minutes.

Add the cucumber mixture, cream cheese, tabasco and food coloring to a food processor or mixing bowl. Pulse or beat just until all of the ingredients are combined. Cover and refrigerate for 30 minutes or overnight to allow the flavors to blend.

If desired, peel the half cucumber. Use a fork to scrape vertical lines down every side of the cucumber. Cut 24 very thin slices and set aside. (The slices will slightly resemble little flowers.)

Use a serrated knife to cut the crusts off of the bread slices. Carefully spread 3 tablespoons of the cucumber mixture onto 8 slices of bread. Top with the remaining slices of bread. Carefully cut each sandwich into 3 equal portions.

Top each tea sandwich with a thin slice of cucumber or tiny sprig of dill. Place on a plater and cover with plastic wrap. Store in the refrigerator until ready to serve. Makes 24 tea sandwiches.

**Any green hot sauce may be used. (Use less if you prefer a little less spice.) A pinch of cayenne pepper may be substituted for the hot sauce.

Notes:

Traditionally, the filling is tinted green, but you may omit the coloring without effecting the flavor of the sandwiches.

The creator of this recipe, Jennie Benedict was a famous caterer. She had her own tea room where she served these hugely popular sandwiches that are a staple at Kentucky Derby watch parties.

SUPER SIMPLE Kentucky Derby Mint Julep

This classic cocktail can be
made with just 3 ingredients!

Ingredients:

ice

peppermint or spearmint pure cane syrup

Kentucky Bourbon

fresh mint springs (optional)

Method:

Fill a glass half full with ice.

Add 1 tablespoon of mint syrup.

Add 4 tablespoons (1/4 cup) of bourbon. Stir.

Add additional ice to completely fill the glass.

If desired, garnish with a sprig or two of fresh mint. (This is a fragrant and attractive finishing.)

Allow the flavors to mellow for a few minutes and then serve. Makes one cocktail.

Notes:

While watching pre-race coverage of the Kentucky Derby, I saw a Master Distiller demonstrate how to make this super simple traditional cocktail. I had the ingredients on hand and decided to try making it myself. ~ The key to a mellow drink is lots of ice and letting it sit for about 5 minutes before serving.

Simple Gourmet ~ Brazillian Coconut Chicken

This flavorful meal features fresh vegetables
and bites of tender chicken ~ simple & delicious!

 Ingredients:

2 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 tablespoon olive oil

1 3/4 finely chopped onion (about one medium)

3 to 4 cloves garlic, minced or pressed

1 tablespoon fresh grated ginger root

1 to 1 1/4 cups finely chopped red bell pepper (about 1 red bell pepper)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1 tablespoon tomato paste

1 (13.5 ounce) can regular or lite coconut milk

1/2 teaspoon salt

fresh ground pepper to taste (1/4 to 1/2 teaspoon)

cooked rice or vegetables

Optional Garnishes:

4 to 6 lime wedges

4 to 6 teaspoons toasted coconut**

Method:

Trim fat off of the chicken breasts and cut into bite sized chunks. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 3 minutes to soften. Stir in the garlic and ginger. Cook and stir for another minute.

Add the chicken to the pan. Cook and stir occasionally, for 7 minutes, until no raw sides are visible.

Stir in the bell pepper, cumin, paprika and turmeric. Cook for 2 minutes. Stir in the tomato paste. Pour in the coconut milk. Stir and season with the salt and pepper.

Bring to a gentle boil. Reduce the heat to low and simmer uncovered for 20 to 25 minutes.

While the chicken is simmering, cook rice or saute vegetables to accompany the chicken. 

Ladle the chicken and sauce over rice or vegetables. If desired, serve with a lime wedge and sprinkle 1 teaspoon of toasted coconut over each serving. Makes 4 to 6 servings.

**To make toasted coconut, preheat oven to 300*. Sprinkle coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn. When completely cooled, store in an airtight container or jar.

Serving suggestion: This flavorful chicken
and rice meal pairs nicely with avocado
slices and sweet corn muffins.

Here is a link to a delicious & simple muffin recipe:

https://carriekitchencreations.blogspot.com/2025/04/easy-cracker-barrel-corn-muffins.html

Quick & Easy Marinated Steak Skewers (Grilled 0r Broiled)

These mildly seasoned steak skewers pair
nicely with rice, potatoes and vegetables.

Ingredients:

12 wooden skewers

2 pounds thin sirloin tip steak, flank steak or tri-tip steak

2 tablespoons sugar

1/3 cup soy sauce or  coconut aminos

1/4 cup avocado oil

2 tablespoons sesame seeds

4 cloves (4 teaspoons) minced or pressed garlic

1 1/2 teaspoons Frank's Red Hot or other hot pepper sauce

1/4 teaspoon crushed red pepper (optional)

Optional Garnishes:

1 green onion sliced thin  

2 tablespoons chopped chives 

Method:

Soak wooden skewers in water for 30 minutes.

Use a knife or sharp kitchen shears to cut the steak into strips that are 1 inch wide. 

Sprinkle with the sugar.

In a glass dish or large ziploc bag, mix together the soy sauce, oil, sesame seeds, garlic, hot sauce and red pepper.

Add the steak strips to the marinade and refrigerate for 30 minutes or longer.

When ready to grill or broil, thread the marinated beef onto the prepared skewers. 

Grill over medium heat (350* - 375*) for 4 minutes per side.** Or, broil for 3 minutes on each side.**

Place the grilled steak skewers on a serving platter and if desired, garnish with green onions or chives. Makes 6 to 12 servings.

**For well done steak, the skewers may be cooked longer.

Notes: I  picked up a couple of packages of thin sliced steak on sale and decided to make these skewers of dinner. ~ I served the skewers with mashed potatoes, roasted aspargus and bread ~ My husband was in the mood for "meat & potatoes", so he was pleased. 😀

Easy Cracker Barrel Corn Muffins Copycat Recipe

These sweet & flavorfull muffins are
quick and easy to make!

Ingredients: 

1 to 2 teaspoons bacon grease*

1 1/3 cups self rising flour

1 cup sugar

1 1/4 cups yellow cornmeal

4 eggs

1 1/4 cups buttermilk**

1 cup (2 sticks) butter 

1/4 cup honey

Method:

Preheat oven to 350*. Use the bacon grease to lightly coat the inside of 20 muffin cups and set aside.

Heat the butter and honey until the butter is melted. Stir to mix and set aside.

In a medium bowl, whisk together the flour, sugar and cornmeal. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the buttermilk. While continuing to whisk, slowly add the melted butter and honey. Make cetain the mixture is well mixed.

Use a large fork to mix the flour mixture into the egg mixture. Be careful not to overmix. (It's okay if there are a few small lumps in the batter.)

Fill each muffin cup 3/4 full. Bake for 16 minutes or until the tops of the muffins begin to lightly brown. Remove from the oven and allow to cool in the pan for 2 or 3 minutes. Loosen with a knife and serve warm with butter. Makes 20 small muffins.

*Bacon grease provides the best flavor, but melted butter may be used instead. (Whenever I cook bacon, I save the grease in a jar in the refrigerator. I use the grease in recipes and to make suet for the birds who gather in our backyard.)

**Buttermilk substitutes: 

1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.

2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Note: My husband and daughter-in-law love the corn muffins served at Cracker Barrel restaurants, so I decided to surprise them with a batch of the muffins at a family dinner at home. They were surprised, happy and said that they were even better than the restaurant version!

Individual Fishbowl Punches ~ Great fun for kids!

I made individual servings of this pretty punch
together with my 9 year old grandaughter.
She and Grandpa both said the beverage was great!

Ingredients: 

2 16 ounce fishbowl shaped glasses/bowls**

1 (5 ounce) box of Nerds candy

1 (10 ounce) bottle Polar Blast Hawaiian Punch (or other blue colored beverage)

1 can Squirt, Sprite or 7Up

3 to 4 cups crushed ice

gummi or Swedish fish

bendable straws

Method:

Pour 1/3 of the box of Nerds into each of the glasses. Carefully add just enough ice to cover the Nerds. Add a couple of gummi fish on top of the ice. Add another layer of ice and top with a two more fish.

Pour 5 ounces of the Hawaiian Punch into each glass. Add enough soda to fill the glasses. Trim the bottom (approximately 2 1/2 to 3 inches) of the straws to better fit the mini fishbowls. Serve immediately. Makes two servings.

**I purchased the mini fishbowl glasses at a Dollar Tree store. (They can be found in the candle or craft sections.)

Note: This punch is fun for kids to make and drink! Double, triple or increase by any number, to make enough drinks for a group or party.

Kid & Grandpa Approved!