tag:blogger.com,1999:blog-78250365671126395582024-03-05T12:57:34.344-05:00Selling Knives, Changing Lives, and Cooking with LoveThis blog is for me to post my recipes, my experiences as a Cutco saleswoman, sales tips, and above all to make an impact on the world for Christ.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7825036567112639558.post-76944900945177832042008-02-15T17:37:00.003-05:002008-02-15T17:45:21.965-05:00Well it's been a while, but I'm back in the game!The selling game, that is! I did my first phone time last night and had some success in spite of the holiday, then finished up this morning 1-2 short of my goal. I called from 8-12 almost non-stop. I was calling to set up service calls, so of course there were plenty of numbers that had been disconnected, but I am excited about the ones I got set up. I got in touch with this one lady who said as long as I didn't reach into her pocket I could come over. I laughed and said her pocket was safe. I'm really excited, I miss this job and I'm really looking forward to meeting most of the people I am going to see. I love doing service calls because I'm providing a necessary service. I spoke with one lady who's storage unit is cracked and will have to be sent back to the factory, and another who has a few knives her kids broke the tips off of that will need to go back as well, and two ladies who have lost table knives over the years and want to order more.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-71460028036210159442008-02-04T13:05:00.000-05:002008-02-04T13:08:31.884-05:00Spaghetti sauceYes I'm still here! I know I haven't posted anything new for awhile, but here's why: I started work on my very own original spaghetti sauce recipe, and it is taking longer than I wanted to perfect. Last night's version was OK but nothing special. It was a little thin for my taste and the flavor was a little to strong for my husband. I used tomato paste, garlic, onion, and Italian seasoning. I'll keep yall posted on my progress and will post the final recipe when I get it just right.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-73776076654115560292008-01-05T01:16:00.000-05:002008-01-05T01:36:24.404-05:00All Squeak, No BubbleThis is a variation of Bubble and Squeak (explained in a previous post) where I was in a hurry so I just used water instead of a broth or other flavored soup-base, and it just didn't look very soup-y and delectable so I discarded the liquid. It's kind of a basic recipe but the hubby and I both enjoyed it, so I thought I'd pass it along.<br /><br />2 handfuls of rotini (I like DaVinci's)<br />About 3/4 lb. ground beef, browned<br />Approx. 1 c. frozen broccoli<br />~1 c. frozen corn (LOVE Southern Home! It comes in a resealable bag!)<br />Water to cover<br />Salt to taste<br />1 tbsp olive oil<br />Sauce, dressing, or dip of your choice<br /><br />Boil water. Salt. Add rotini and oil. When rotini is about half done, add frozen vegetables. When rotini is done, drain liquid. Add beef; if beef is cold, heat over medium until heated through, stirring to keep food from sticking to pan. Makes 3 servings. This dish is kind of bland on its own, but that's part of its beauty. For lunch I poured a little bit of Tostitos medium queso over it, for dinner my husband had it with spaghetti sauce, and for dinner I had it with ranch dressing. It really absorbs and enhances the flavor of whatever sauce you add to it.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-89452576943094569892007-12-28T21:23:00.000-05:002007-12-28T21:28:04.592-05:00Bacon cookiesYeah that's right. I saw <a href="http://www.slashfood.com/2007/12/19/cookies-with-bacon-is-so-wrong-and-yet-so-right/">this article</a> on AOL news and at first was shocked and alarmed, but then slowly began to unclench my stomach muscles and relax into the idea that this might, in fact, be a good thing. I will HAVE to try these for myself and see for sure, but after mulling over it for quite some time I think that bacon cookies might actually be good.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-11435974541390193552007-12-27T01:15:00.000-05:002007-12-27T01:25:53.382-05:00My Christmas menu and moreFor Christmas dinner, the hubby and I had a 5 pound chicken basted with cream soda (yeah you read that right) and stuffed with cornbread stuffing, gravy, and steamed broccoli and corn. We had gingerbread cookies for dessert, mmm! Now what I really wanted to talk to you about was the cream soda. This is not for everyone (my husband, for example, doesn't eat skin at all), but I LOVED it and would suggest it to anyone who likes the two separately! For a bird about the size I used you'll need about 1/2 liter of cream soda. Put the chicken in the oven dry and stuffed with no liquid in the roasting pan, and then baste with about 1/2 c. cream soda every 20 min. or so. This would probably work with most caramel flavor-based sodas like Coca-Cola or Pepsi. The skin will be black in places very early on but don't worry, it's not burnt at all. That's just the soda. The skin comes out a little crispy but not overly so and has a smooth, sweet flavor while the meat is tender and juicy. The stuffing shouldn't be affected.<br /><br />Now the other item for today is for your listening pleasure. We received an iPod for Christmas, so I have been learning about Podcasts and one I think any cook will enjoy is Bon Apetit. It is related to the magazine and is very good, though it always makes me hungry! I have not subscribed to it as I don't like every single topic they cover, but I have truly enjoyed the ones I've listened to so far. I especially liked the one on summer desserts. You'll have to check it out, I didn't know this before I got an iPod but you don't need an iPod or any kind of MP3 player at all to make use of podcasts. You can watch them right on your computer, so go check em' out and let me know which ones are your favorites! Oh, and one last thing: Podcasts are free!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-9589816900345955432007-12-25T22:52:00.000-05:002007-12-25T22:55:14.138-05:00Squeel of delight!I hope that you all had a merry and safe Christmas, and that God kept the reason for the holiday at the forefront of your mind amidst all the hustle and bustle. For Christmas I received a Cuisinart SmartPower Duet Blender/food processor. Expect new blended and chopped recipes in the near future! I am going to start with some delicious spaghetti sauces and milk shakes and take it from there!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-60655582203391778432007-12-20T11:00:00.000-05:002007-12-20T11:08:16.967-05:00Debra's Banana BreadThis is my mother in law's recipe, and it is a favorite among our family and friends!<br /><br />1/2 c. shortening<br />3/4 c. white sugar<br />1/4 c. brown sugar (optional: plus a little extra, separated, to top)<br />2 eggs<br />2 c. flour plus a little extra<br />1 tsp. baking soda<br />1 tsp. salt<br />chopped pecans to top (optional)<br /><br />Preheat oven to 345. Grease and flour a loaf pan. Mix the shortening, white and brown sugar, and eggs, set aside. Then mix the flour, baking soda and salt. Combine all ingredients. Bake for approximately 50 minutes. Top with brown sugar and pecans.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-13974918445712812062007-12-17T23:56:00.000-05:002007-12-18T00:14:15.682-05:00Dad's World Famous BrisketThis brisket is soooo tender, my dad gets requests for it all the time! Even though it has habaneras in it, it's not spicy at all because the spice dissipates into the vinegar! Very flavorful! It should be noted that this recipe requires 2 weeks of prep time, so you have to plan for it well in advance!<br /><br />8-10 lb. trimmed brisket that is good for at least two weeks<br />1 gal white vinegar<br />6 Scottish bonnet or habanera peppers<br />garlic salt<br />Montreal steak seasoning<br />a large covered pan for the brisket<br /><br />Cut the peppers in half. Drop in vinegar. Wait 2 weeks. Preheat oven to 250. Put brisket in pan fat side up. Pour some vinegar over the brisket, enough to have about 1/2 inch in the bottom of the pan. Cover brisket with garlic salt and Montreal steak seasoning. Cook for a little over an hour per pound of meat. For a crispy crust (I like it best this way!) uncover about 1/2 way through. SOOO good!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-21292487894898399342007-12-13T19:13:00.000-05:002007-12-13T19:16:44.313-05:00New links addedFound in the 'related websites' link to the right. I haven't finished exploring Foodie Forums yet, but I have made extensive use of their list of what's in season, found under "resources." And I LOVE the WAHM cookbook! Check 'em out!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-40823629682192866742007-12-07T16:10:00.000-05:002007-12-14T12:40:50.073-05:00S'more Brownies (Stacey's recipe, submitted by Lindsey)1 box brownie mix<br />1 container chocolate frosting<br />graham cracker crumbs<br />mini marshmallows<br /><br />Grease pan. Make brownie mix according to package directions. Pour into greased pan. Bake until almost done. While brownies are baking, mix chocolate frosting and graham cracker crumbs. When brownies are nearly done, remove from oven and spread frosting mixture over top. Cover completely with mini marshmallows. Return to oven until marshmallows are toasted brown and gooey.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-65683256995992253362007-12-07T16:08:00.000-05:002007-12-12T15:49:22.876-05:00Katie's Brownies (submitted by Lindsey)2 packages of brownie mix<br />Hershey bars<br /><br />Preheat oven according to directions for a 9x11 pan. Grease an 8x8 pan. Prepare 2 packages of brownie mix according to directions, in separate bowls. Pour one into greased pan. Lay one layer of Hershey bars across top. Pour second mix on top. Bake according to directions for 9x11 pan. These are great hot, but Lindsey prefers them chilled! I like them equally either hot or cold.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-71579805189163406702007-12-07T15:13:00.000-05:002007-12-13T12:44:18.306-05:00Lindsey's Grandmother's Chocolate Mint Pie1 package chocolate pudding, prepared according to package directions<br />1 + 1/8 tsp mint flavoring, separated<br />1 graham cracker pie crust<br />1 sm. carton whipping cream<br />1/2 c. confectioners sugar<br />green food coloring (as much or as little as you want!)<br />mint sprigs<br />chocolate shavings<br /><br />Make chocolate pudding according to pie directions. Add 1 tsp. mint flavoring. Pour into graham cracker pie shell. Cool completely. Whip whipping cream, confectioner's sugar, 1/8 tsp. mint flavoring and food coloring. Top cooled pie and add mint sprigs and chocolate shavings to garnish.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-54186841924030740142007-12-01T16:56:00.000-05:002007-12-02T13:52:25.693-05:00Bread Bowl Beef DinnerServes 2<br /><br />2 Kaiser rolls<br />3/4 can of corn<br />1/2 can diced tomatoes (I LOVE Southern Home!) OR 1 whole tomato, peeled and diced<br />1/2 lb. crumbled ground beef<br />1/4 onion, roughly chopped<br />1/4 cup Italian style grated Parmesan cheese (again, LOVE Southern Home)<br />extra virgin olive oil, to saute<br />3 tablespoons Classico tomato and basil spaghetti sauce<br />1 large leaf of lettuce<br /><br />Preheat oven to 350 degrees. Saute onion in olive oil until transparent. Hollow out Kaiser rolls, leaving a thick wall and floor. Tear bread into crouton-sized chunks. Drain corn. Drain most of the liquid from the tomatoes, but leave a little bit. Tear lettuce leaf into inch-wide squares. Mix bread, corn, tomatoes, ground beef, onion, Parmesan, salsa, and lettuce. Spoon into rolls until slightly over-full. The leftovers can be used to stuff peppers with on another night! Place stuffed rolls in a casserole dish and bake for 20-30 min, until ground beef is brown and crust of bread bowls are golden and crunchy. Make sure not to burn the bread!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-81129536115957588252007-11-27T20:40:00.000-05:002007-12-01T16:52:07.850-05:00Basic Meatball SoupThis recipe is so quick and easy and warms your tummy on a cool day.<br /><br />1 box Swanson chicken broth<br />1/2 lb. ground beef, seasoned any way you like and formed into meatballs (I like garlic salt, dried minced onion flakes, chili powder, and rotisserie chicken seasoning)<br />1 carrot, peeled and chopped<br />1 can Italian shelled green beans, drained<br />2 tblsp. milk<br />2 handfuls macaroni elbows<br />1 tblsp extra virgin olive oil<br />water, if necessary for volume<br /><br />Put all ingredients in a large pot. Stir once. Bring to a boil. Cover and continue boiling 10-15 minutes or until meatballs are cooked through.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-37492841267159332392007-11-27T12:02:00.000-05:002007-11-30T10:18:47.258-05:00Chewy Cookie TipsI found these through Something Awful's subforum, Goons with Spoons. I haven't tried any of them but one so I can't give them my personal seal of approval, but I will definitely be trying some of them in the near future!<br /><br />Melt you butter, use more brown sugar than white, and chill the dough before baking. I also tend to use a higher gluten flour and overmix it a bit when I want them super chewy.- tonedef131<br /><br />It's very, very easy to overbake cookies because they never look done when you take them out. People are often worried that they're going to poison someone if their cookies are still chewy in the middle, but unless you bite into a freshly-baked cookie to find the dough still cool in the centre I don't think you have anything to worry about. I'm open to being corrected on that, though, because I'm going on "I've never gotten sick from my cookies and neither has anyone else" here.-bombhand<br /><br />A note about chilling the dough. The reason for doing this is to solidify the melted butter. You can even freeze the cookie pucks and thaw them in the fridge before baking. At work we don't even use white sugar at all, just brown sugar. As for getting sick from eating a slightly underdone cookie, it's possible but unlikely. Using pasturized eggs will make even the raw dough totally safe to eat.-stphrz<br /><br />An extra egg yolk can sometimes help, which is why a lot of these recipes call for one whole egg and one yolk. Substituting shortening for some of your butter, while not as tasty, helps to keep the cookies chewy by preventing spread in the oven. Make sure you're thoroughly creaming your butter and sugar. Again, echoing above, force yourself to pull them out of the oven when the middles still look pretty underdone. Don't worry about getting sick.-Lets Make Fudge<br /><br />Try dark brown sugar instead of light brown sugar. -Isochronus<br /><br />High moisture content is what makes cookies soft and chewy. From what I understand, the recipe, baking time, and temperature are what you need to adjust in order to retain moisture. <br /><br />As for the recipe: Binding the water in butter, eggs, and brown sugar (as previously mentioned) with flour slows its evaporation. A little extra flour in your dough also means a stiffer mixture which will spread out less resulting in thicker cookies (and the moisture of which will evaporate slower). Also, bigger spoonfuls of dough will clearly make moister cookies than smaller spoonfuls of dough. <br /><br />As for temp and baking time: Baking the cookies at a higher temp and for a shorter period of time will also help to keep them moist. Most imoportantly - don't overbake! Remove the cookies from the oven as soon as the cookies outter rim is browned and the center 1/4 or so is pale in comparison.<br /><br />One of my favorite soft chocolate chip cookies reciepe also includes a box of vanilla pudding mix. I'm not sure if it's just for taste, but it seems to also really help in retaining the cookies chewiness.-Jayelle<br /><br />This idea sounded crazy when my girlfriend suggested it, but it worked pretty well:<br /><br />Instead of a cookie sheet, try baking your cookies in a muffin pan. In addition to being perfectly round, the resulting cookies have a smaller diameter but are much thicker, meaning that they retain more moisture. At least, I'm pretty sure that's hot it works. Regardless of the behind it, you do get soft, moist, delicious cookies.-Mogalike (Now THIS I actually HAVE tried, and they turned out delicious! My husband and I call these mookies.)<br /><br />If you try the muffin tin idea (a good one btw) be sure to use a good non stick tin (or one lined with parchment, not baking cups) and no grease of any kind. Unlike muffin batter, dense cookie dough will not absorb much grease. Greasy cookies are gross :p-stphrz (True, my muffin pan is non-stick)Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-42148100770863707862007-11-27T10:03:00.000-05:002007-11-29T15:13:28.745-05:00Lindsey's Easy Chicken Noodle Soup2 medium-sized boneless skinless chicken breast halves<br />seasoning (Lindsey prefers Emeril's Chicken Rub!)<br />3 stalks of celery, chopped<br />3 carrots, peeled and chopped<br />2 boxes of chicken broth<br />2 handfuls your choice of noodles<br />1 can of peas<br />Your choice of seasoning to taste<br />Water<br /><br />Place chicken, seasoning, carrots and celery in a big pot and cover with chicken broth. Bring to a boil. Cover and boil for 20 minutes. Remove chicken and pull apart with a fork. Add the rest of the chicken broth. Bring to a boil. Add noodles. Cook about 10 minutes. Add pulled chicken and peas. Add water until desired consistancy. Season to taste.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-18016136127891433002007-11-27T09:55:00.000-05:002007-12-03T23:02:34.641-05:00Lindsey's Grandmother's Beef Stroganoff3/4 lb. cheap steak or stew beef<br />flour<br />1/2 small onion<br />garlic salt to taste<br />6 oz. jar mushrooms, drained, save liquid.<br />1 can cream of mushroom soup<br />8-10 oz. sour cream<br />2 servings cooked pasta of your choice or rice (Lindsey prefers rice!)<br /><br />Cut meat into bite-sized chunks, dust with flour and brown in pan. Remove meat from pan. Cook onion until transparent. Add garlic and mushrooms. Cook for about 5 min. Deglaze pan with liquid from mushrooms. Add cream of mushroom soup and sour cream. Bring to a boil. Add cooked meat and simmer until tender, about 30 minutes. Pour over cooked pasta or rice.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-83908838418580796932007-11-26T11:18:00.000-05:002007-11-27T10:03:43.580-05:00Gerri's Strawberry CakeThis recipe from Lindsey's friend's sister is fairly easy to make, and has been rated "The best strawberry cake EVER."<br /><br />1/2 cup hot water<br />1 box strawberry Jello<br />1 box white cake mix<br />1 c. canola oil<br />4 eggs<br />1 c. strawberries, sliced<br /><br />For glaze:<br />1 box confectioner's sugar<br />1/2 c. strawberries, sliced<br />1 stick of butter, melted<br /><br />Bundt pan (Williams-Sonoma has some really cute ones! I have one from them that is rose-shaped.)<br /><br />Preheat oven to 325. Grease bundt pan. Add hot water to Jello mix and completely dissolve (Fixed! Thanks for the heads-up Lindsey!). Mix with white cake mix, oil, eggs, and strawberry slices. Blend with a mixer until smooth and strawberry slices are well cut. Pour into bundt pan and bake until a toothpick comes out clean, about 40 minutes.<br /><br />For glaze: blend confectioner's sugar, strawberries, and butter until strawberries are cut. Now you have two options. You can either drizzle the glaze over a hot cake which will cause it to soak in, or you can allow the cake to cool and then drizzle the glaze over it. The first allows the glaze to soak into the cake, which is really good but not very pretty. The second is still good and makes for a more attractive cake. Enjoy!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com1tag:blogger.com,1999:blog-7825036567112639558.post-29970871072999295302007-11-26T10:54:00.001-05:002007-11-26T11:01:01.089-05:00Lindsey's Grandmother's Tuna WiggleThis dish comes from my best friend Lindsey, she's been making it for years from her grandmother's recipe. It's super easy and delicious!<br /><br />1 can cream of mushroom soup<br />8 oz. sour cream<br />1 can of peas, drained (Lindsey recommendsLesseure)<br />1 can of tuna, drained<br />about 3/4 bag of no yolk dumpling noodles<br />salt and pepper to taste<br /><br />Preheat oven to 350. Prepare dumpling noodles according to package directions. Drain dumpling noodles. Mix all ingredients together. Bake for 30 min.<br /><br />Lindsey's Tip: The more sour cream, the creamier it will be!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-52665430512188628552007-11-25T14:34:00.000-05:002007-11-25T14:45:36.935-05:00Texas Beef DinnerThis is a variation of an onion lover's recipe I found back when I still lived with my parents. I am not an onion lover, so I cut the amount of onion called for and added some spices. This is fast, fun, easy, and can feed a small army!<br /><br />1 lb. ground beef<br />1 medium red bell pepper, diced<br />1 medium green or yellow bell pepper (I prefer green), diced<br />1/2 small onion, diced<br />chili powder<br />garlic salt<br />shredded American or Pepperjack cheese, sometimes I use a little of both!<br /><br />Crumble ground beef into a large frying pan. Season heavily with garlic salt, sprinkle with chili powder. Very lightly brown. Add a little more garlic salt. Add onion, brown. Drain grease. Add peppers, cook just long enough to soften, stirring constantly with Cutco slotted turner to keep beef from sticking to pan. Sprinkle with enough cheese to almost cover beef mixture. Leave in pan just long enough for cheese to start to melt. Transfer to serving plate or bowl and mix well. Serve with baked or mashed potatoes.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-64997928507581092972007-11-24T21:38:00.000-05:002007-11-24T21:39:18.253-05:00Well I did get a second job after all!I am working for a great company called West!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com1tag:blogger.com,1999:blog-7825036567112639558.post-12285004992684720182007-11-23T15:43:00.000-05:002007-11-23T15:44:13.874-05:00Well, I didn't get the job.But I'm trying not to be upset about it. I know that just means that God must have something better for me somewhere else!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-3614579383732047152007-11-21T15:38:00.000-05:002007-11-21T15:40:17.420-05:00New link addedHey everyone! I just found a new recipe site that I really like, so I thought I'd share it with you. It's www.goonswithspoons.com. I will also be adding it to my list of related websites to the left. Hope you enjoy it!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-38673400637678590612007-11-19T13:23:00.000-05:002008-01-05T14:42:05.950-05:00"Chicken Stuff"This is what my husband calls "chicken stuff." It's perfect for cold weather! It's also quick and easy.<br /><br />1 box of Stovetop stuffing, chicken flavored, prepared according to package directions<br />1 can cream of anything soup: I usually use chicken, mushroom, or celery, but I think just about anything will do.<br />1 can or envelope of chopped chicken in water, any size you want but I usually just use a small can.<br />Leftover chicken broth, if desired.<br /><br />8x8 baking dish or similar-sized serving dish of your choice.<br /><br />While stuffing is cooking, open can of chicken and drain water. When stuffing is done, mix in cream of whatever soup and chicken. Spread evenly in baking dish, do not pat down. If stuffing looks dry or too fluffy, pour chicken broth over top until consistency is moist. Serve warm.<br /><br />For a twist, substitute 1 cup of mild (or hot if you prefer) chunky salsa for cream of something soup!Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0tag:blogger.com,1999:blog-7825036567112639558.post-29607035317146197532007-11-17T16:11:00.000-05:002007-11-17T16:42:22.173-05:00Tasty Poached ChickenThis is so easy to make, and you couldn't wish for juicier chicken! <br /><br />2 large boneless skinless chicken breast halves<br />rotisserie chicken seasoning<br />salt and black pepper<br />garlic salt<br />1-2 cans of low sodium chicken broth<br />3 Yukon Gold potatoes, cut into wedges (I prefer skin on)<br />1 can of green beans, or about a cup of fresh ones<br />about 2/3 cup scalloped carrots<br /><br />Rub rotisserie chicken seasoning and garlic salt on both sides of chicken breasts. Place chicken in dutch oven or other large pot. Add vegetables. Cover all ingredients with chicken broth. If 2 cans isn't enough to cover everything completely, add water until everything is submerged. Lightly sprinkle with pepper. Bring to a boil over medium-high heat. Cover and reduce heat, simmer 15-20 minutes or until chicken is cooked through. I like to mash the potatoes, but they're nice and tender and can be served without mashing as well. Just add salt to taste.Christian Cutco Chefhttp://www.blogger.com/profile/11370359355784644971noreply@blogger.com0