First Tuesday Recipes of 2020!

Happy New Year! Welcome to another installment of my monthly First Tuesday Recipes series. This month we’re going international. I’ve got an Eastern European comfort food, a French-inspired entrée, and a German side dish.

Let’s get cooking!

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Chicken Babka

For the dough:

1 1/4 c. flour

1/4 t. salt

1 t. baking powder

1/2 c. solid Crisco (do NOT use butter)

1 egg, beaten

3 T. milk

For the filling:

2 c. cooked chicken breast, chopped

1/2 c. chopped celery

1 T. chopped parsley

1/2 t. salt

1 can cream of chicken soup, undiluted and divided (do not substitute another cream soup)

chicken broth

Prepare dough: sift dry ingredients in a large bowl. Cut in Crisco with two knives until pieces are pea-sized. In a small bowl, combine egg and milk; add to dry ingredients. Toss with a fork until dough holds together. With floured hands, pat dough into a ball. Chill overnight.

Prepare filling: in a large bowl combine chicken, celery, parsley, salt, and 1/2 c. soup.

Preheat oven to 375 degrees.

Assemble: on a floured surface, roll out dough into 16″ by 17″ rectangle. Spread with filling. Roll up lengthwise. Shape roll into a ring and place in a greased 9″ pie pan. Bake 40-45 minutes or until golden.

While babka bakes, in a small saucepan combine remaining soup and chicken broth to make a gravy. The amount of broth you use will depend on how thick you like your gravy. Simmer until heated through. Slice babka and serve with gravy.

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Chicken Monte Cristo

6 boneless, skinless chicken breasts

1/4 tsp. black pepper

3 slices deli ham

3 slices Swiss cheese

2 egg whites, lightly beaten

1/2 c. seasoned breadcrumbs

Cooking spray

Cherry preserves

Preheat oven to 375 degrees.

Flatten chicken to a thickness of 1/4 inch. Sprinkle each chicken breast with black pepper. Cut each slice of ham and each slice of cheese in half. Place one piece of ham and one piece of cheese on top of each chicken breast. Roll up each breast lengthwise, tuck ends under, and secure with a toothpick.

Dip each chicken roll in egg white, then dredge in breadcrumbs.

Spray baking sheet with cooking spray and place the chicken on the sheet. Bake for 25 minutes or until chicken juices run clear.

Serve with cherry preserves.

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German Potato Salad

6 medium potatoes

6 slices bacon

1/2 c. chopped onion

2 T. flour

2 T. sugar

1 t. salt

1 t. celery seed (key ingredient–no substitutions)

dash pepper

1 c. water

1/2 c. vinegar

2 hard-boiled eggs, sliced

Cook potatoes until tender. Drain well and slice. Cook bacon until crisp, reserving 1/4 c. drippings. Crumble bacon and set aside.

Cook onion in drippings until tender. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more; fold in bacon and potato slices. Heat through, tossing lightly. Add egg slices; toss lightly just to mix.

Enjoy!

As always, if you have a recipe you’d like to share, please email me at amymreadeauthor@gmail.com and I’ll be happy to include it in a future post!

Until next time,

Amy

First Tuesday Recipes for December

I don’t know about the rest of you, but I am shocked that December is here already. Time goes so fast as the year comes to an end.

Today I’ve got three recipes that I’ve had recently. I went heavy on the savory this month because I figured the last thing you need in December is another dessert recipe. The first recipe is intended as a side dish, but we had larger helpings and made an entire meal out of it. It’s really up to you. The second recipe came from my mother-in-law and is an easy and tasty side dish. And the third recipe, from my dad, is one for the slow cooker, great for busy December days.

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Roasted Brussels Sprouts with Ham and Citrus Aioli

1 ham slice (these are generally larger than ham steaks from the grocery store, but ham steak works, too), cut into bite-sized pieces

1 lb. fresh Brussels sprouts, trimmed and halved lengthwise

1 1/2 T. olive oil

salt and pepper

1/4 c. Balsamic vinegar (I use Black Mission fig flavor, but any variety will do)

1 clove garlic, halved

1/4 c. plus 1 T. mayonnaise

1 t. Dijon mustard

1 t. orange zest

1 t. orange juice

1/2 t. lemon zest

1 T. lemon juice

Preheat oven to 400 degrees. Toss ham and Brussels sprouts with olive oil to coat. Season with salt and pepper. Spread sprouts and ham on baking sheet and roast for 40 minutes, stirring once or twice.

Meanwhile, heat Balsamic vinegar in a small saucepan over medium heat, stirring constantly for 10 minutes. You should have a slightly thickened reduction.

On a cutting board, smash garlic halves with the side of a knife. Sprinkle with a bit of salt (about 1/8 – 1/4 teaspoon) and continue smashing garlic to make a paste. Place paste and the remaining ingredients (mayonnaise through lemon juice) in a small bowl. Whisk vigorously and set aside.

When sprouts and ham are done, drizzle with Balsamic reduction and dollop with aioli. Serve immediately.

 

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Corn Pudding

1 can (14 oz.) corn, undrained

1 can (14 oz.) creamed corn

1 stick butter

2 eggs, lightly beaten

1 c. sour cream

1 box Jiffy corn muffin mix

Preheat oven to 350 degrees. Place butter in a greased 9×9″ baking dish and put it in the oven until the butter is melted. Remove the dish from the oven and add remaining ingredients. Mix well and bake for one hour.

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 Tomato-Ground Beef Soup

1 lb. ground beef, crumbled

1/4 t. each pepper, oregano, and basil (I usually use at least 1/2 t. of each of these)

1 med. onion, chopped

3 c. beef broth

1 8-oz. can tomato sauce

1 T. soy sauce

1 c. each sliced carrots and sliced celery

macaroni, cooked according to package directions

grated Parmesan cheese

Combine all ingredients in a slow cooker, stirring to combine. Cook 8-10 hours on low heat. Season with salt as desired. Serve hot over cooked macaroni and sprinkle with Parmesan cheese.

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Enjoy!

Do you have a recipe you’d like to share? You know what to do–let me know in the comments!

Until next time,

Amy