Bruschetta Baked Chicken


Bruschetta Baked Chicken

Serves 4


1 1/2 pounds skinless, boneless chicken breast halves, cut into strips or cubes

Oregano, garlic powder, sea salt and pepper to taste

1 (15 ounce) can diced tomatoes with juice

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

Few leaves of fresh basil, chopped

1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese

1/4 cup parmesan cheese

Italian seasoning to taste


Preheat oven to 400 degrees

Spray a 9×13-inch glass baking dish with cooking spray

Stir together tomatoes, balsamic, garlic, basil and stuffing mix in a large bowl; set aside to soften

Toss the chicken with the seasoning in a large bowl

Layer chicken in the bottom of the baking dish

Sprinkle mozzarella and parmesan cheese on top of the chicken, and then sprinkle with the Italian seasoning

Spread the softened stuffing mixture on top

Bake uncovered until the chicken has turned white and are no longer pink in the center, about 30 minutes


We enjoyed ours with a side of Salt Potatoes


Giardiniera-Pickled Garden Vegetables


Giardiniera-Pickled Garden Vegetables

2 cups white vinegar
1 cup granulated sugar
1/2 cup water
1/2 tablespoon pickling salt
1/2 teaspoon turmeric

1 cup sliced baby carrots, cut 1/4-inch thick
3 cups cauliflower florets
1 cup red bell peppers, cut in 1-inch pieces
1 cup celery, rib-strings removed and diced into 1/2 inch pieces
2 cups onion slices (sliced about 1/2 inch thick & quartered – not in rounds)


In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt and turmeric.

Bring to a boil, stirring occasionally. Boil for 4 minutes.

Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.

Immediately fill sterilized hot pint jars with mixture, leaving 1/2-inch headspace.

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process pints in boiling water canner for 15 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening

Makes 3 pints


Maple Glazed Chicken with Sweet Potatoes


Maple Glazed Chicken with Sweet Potatoes

Serves 4


1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons olive oil

1 teaspoon steak seasoning (see ingredient list at end of recipe)

1 pound boneless, skinless chicken breast cut into strips

1 cup sliced sweet onions

1 cup maple syrup


Place the sweet potatoes into a large pot and cover with water

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15-20 minutes

Drain and let stand for a minute or two

Mash the potatoes mixing in butter and brown sugar, and set aside

Sprinkle chicken strips with steak seasoning

Heat the oil in a large skillet over medium heat

Cook the chicken strips and sweet onions until the meat is lightly browned and no longer pink inside, 5 to 8 minutes

Remove the chicken and onions, and set aside

Stir the maple syrup into the skillet, scraping and dissolving any browned flavor bits from the skillet

Bring to a boil, simmer for 2 minutes

To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken strips, and pour the maple sauce over the chicken


Steak Seasoning

2 Tablespoons Kosher Salt

2 Tablespoons Black Pepper

2 Tablespoons Garlic Powder

1 Tablespoon Paprika

1 Tablespoon Onion Powder

2 teaspoons rosemary

2 teaspoons Thyme


Store in an air tight container for up to 6 months

“1905” Salad and Dressing


“1905” Salad and Dressing

Makes 2 Full Salads


4 cups iceberg lettuce, ripped into bite size pieces

1 ripe tomato, cut into chunks

1/2 cup baked ham or other lunch meat, cut into strips

1/2 cup Swiss cheese, cut into strips

1/2 cup pimiento-stuffed green olives


“1905” Dressing (see recipe below)

1/4 cup Romano cheese, grated

2 tablespoons Worcestershire Sauce

Juice from 1 lemon or 2 tablespoons bottled lemon juice


Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl Before serving, add “1905” Dressing, Romano cheese, Worcestershire and lemon juice Toss well and serve immediately

This 1905 Salad from the Columbia House restaurant is a meal in itself Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad


“1905” Dressing

1/2 cup olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

1/8 cup white or red wine vinegar

Salt and pepper to taste


Mix olive oil, garlic and oregano in a bowl with a wire whisk

Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper

For best results, prepare 1 to 2 days in advance and refrigerate


Slow Cooker Chicken Cordon Bleu



Slow Cooker Chicken Cordon Bleu


4 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

3/4 cup milk

1/4 cup white wine

4 ounces sliced ham

Paprika, thyme, garlic powder, salt and pepper to taste

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted


Mix together the cream of chicken soup, milk and white wine in a small bowl

Pour enough of the soup into a slow cooker to cover the bottom

Layer chicken breasts over the sauce

Cover with slices of ham

Sprinkle paprika, thyme, garlic powder, salt and pepper all over layers

Pour the remaining soup over the layers, stirring a little to distribute between layers

Cover, and cook on Low for 3 hours

Add cheese and stuffing mix to chicken and ham

Drizzle melted butter over stuffing

Cook on low for another 1 hours

Spoon soup mixture over stuffing mix when serving

Swedish Meatball Sauce


Swedish Meatball Sauce

Makes sauce for about 30 Cocktail Sized Meatballs


1 tablespoon butter

1 1/2 tablespoon flour

1 1/2 cup beef broth

1/4 cup heavy cream

1/4 teaspoon sugar

1/8 teaspoon Worcestershire sauce

Salt and Pepper to taste


Using a small sauce pan, melt butter over medium heat

Whisk in flour and cook until golden, 4-5 minutes

Slowly whisk in beef broth

Next whisk in heavy cream and bring to a simmer

Add sugar and Worcestershire sauce; simmer until thick, about 6-7 minutes

Season with salt and pepper, remove from heat


Swedish Sauce is now ready to add to your meatballs and serve.

I served my Swedish Meatballs from a crock pot, set to warm, during a family get together.