Recipes by Jeana:
Cheesy Chicken with Green Things
4 or so chicken breasts cut up into strips or chunks (could also use
dark meat)
1 cup parmasean cheese from a shaker thing. Don't use fresh. It
doesn't work.
1 cup sour cream
1/2 cup or so mayo
about 4 tablespoons of dill. A whole lot of dill.
Mix it all together and bake for 35 minutes or so until the chicken is
done.
Jeana's Enchiladas
2 cans enchilada sauce
1 can Campbells tomato soup (undiluted)
Some onion
Pound or so of chicken breasts chopped to bite size
Can of refried beans
Cheddar cheese
Tortillas
Stir the enchilada sauce & soup together in a big soup pan. Let it cook for about 15 minutes or so.
Cook chopped chicken with chopped onion and a little bit of the sauce until the chicken is almost done.
Dip the tortillas into the sauce one by one to coat both sides (that's why you need a big soup pan). Remove tortillas with tongs. Don't use your fingers because that sauce is hot! Believe me. I've tried it. Layer sauced-up tortillas in bottom of a casserole pan.
Layer with refriend beans, if you like them, chicken/onion, cheese & a bit of sauce. Top with another layer of sauced up tortillas & keep going with the layers until all your stuff is gone. Top layer for me is usually tortillas topped with cheese & sauce.
Cook at 325 for about 30 minutes until the cheese is melted.
Swiss Merigue Buttercream
1 pound (4 sticks) unsalted butter, room temperature
1-1/2 cups sugar
6 egg whites
1 teaspoon pure vanilla extract
1. Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer, beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
3. Reduce mixer to medium-low; add butter a scan 1/4 cup at a time, beating well after each addition. Mix in vanilla.
4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
5. Lick the bowl.
Cajun Roast Chicken
MARINADE AND CHICKEN
2 large lemons, juiced (1/2 cup)
2 T each creole seasoning and olive oil
4 garlic cloves, minced (4 tsp)
1 large jalapeno chile, seeded, minced (we used 1/2 of one)
1 T black pepper
4 (8 oz) boneless, skinless chicken breast halves
SEASONING
1/4 cup olive oil
1/2 cup dry white wine
1 (14-1/2 oz) can chicken broth (1-3/4 cups)
1 T chopped fresh rosemary
2 T unsalted butter
1. MARINADE AND CHICKEN: In a 1-gallon-size resealable plastic food storage bag, combine marinade ingredients. Add chicken; seal bag; turn to evenly coat chicken. Marinate at room temperature 1 hour.
2. SEASONING: Preheat oven to 400 degrees. Remove chicken from marinade; discard marinade. Pat chicken dry; season with salt. In 12-in oven proof skillet, heat oil over high heat. Add chicken; cook 4 minutes, until first side is golden brown. Turn chicken , browned side up. Pour wine into skillet; cook 2 minutes longer. Remove chicken to a plate. Boil wine in skillet 2 minutes, until reduced to 1 T. Add broth. Bring to a boil; boil 10 minutes. Return chicken pieces, browned side up, with any accumulated chicken juices on plate, along with rosemary to skillet. Place skillet in oven. Bake 10 to 11 minutes, until just barely pink in thickest part.
3. Transfer skillet to stovetop. Transfer chicken to platter; cover to keep warm. Boil sauce in skillet 30 to 45 seconds. Add butter; swirl skillet until butter is melted and incorporated to make sauce. Transfer chicken to 4 plates; top with sauce.