Well, I have to say that I had been procrastinating about getting this issue out by the first week in March.  However, when I woke up this morning, had my first cup of coffee, and pushed two of the kiddos out the door to school, I caught sight of something I had not seen in a while….the SUN!  Now don’t get to excited because while it reminds us that Spring is right around the corner to see the this gorgeous bright ball, it is still rather chilly and we can all relate (those of us in NE Ohio) to our children Easter egg hunting in the snow with coats on.  But on the positive side, the snow is melting and before we know it we will actually be complaining that it is to hot. 

This month I am sharing some new recipes that I found in various books and websites, added my own twist and am now sharing with you.  Of coarse all my children and Big Daddy were the guinea pigs but enjoyed every minute of it.  Hope you like them too!

Hillbilly Chicken Florentine Casserole

 

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons garlic (minced)

1 Tablespoon lemon juice

1 (10.75 oz) can condensed cream of mushroom soup

1 Tablespoon Italian Seasoning

1/2 cup half and half

1/2 cup grated Parmesan cheese

1 bag fresh spinach

4 ounces fresh mushrooms (sliced)

2/3 cup bacon bits

2 cups shredded Mozzarella

Poach chicken breast (if you have never done this simply place a pan of water on the stove at high heat, drop chicken in and bring to a boil, turn heat off and put lid on pan and let chicken sit for 30 minutes till no longer pink inside).  While the chicken is poaching, go ahead and saute your mushrooms and spinach in a little olive oil until cooked. When chicken is finished cut into bite size pieces and set this and spinach mixture aside.

In medium saucepan over medium heat melt the butter.  Stirring constantly, mix in garlic, lemon juice, cream of mushroom soup (you could use light version if wish), italian seasoning, half and half (I used the fat free to lighten this up) and parmesan cheese.  Preheat oven to 400 degrees.

Arrange the spinach and mushrooms over the bottom of a 9×9 inch baking dish. Pour half the mixture from saucepan over this, then layer chicken, cover with remaining sauce.  Sprinkle with bacon bits, and top with mozzarella cheese.  Bake for 20-25 minutes in oven until bubbly and lightly browned. 

This can be served with a side of some type of pasta or rice.  I served it with Risotto.

 Tina’s Sunday Dinner Southern Green Beans

2 lbs. of fresh green beans (rinsed and snapped into inch long pieces)

1 smoked ham hock (Do not omit, all the flavor)

1 tsp crushed red pepper (optional, just gives a little kick)

Put green beans in a large pot with the ham hock in the center. Sprinkle crushed red pepper and put enough water in pot to cover an inch above beans.  Cover and simmer on low heat until beans turn light green and become tender, this will take several hours, just keep an eye on water level that they don’t go dry.  Once the beans are cooked take off lid and cook until all the liquid is mostly absorbed.  Remove the ham hock (some people like to eat this, however if my children see it in the beans they will not eat them, other wise they love them), season with salt and pepper and serve.

 Banana Cake

 

Make sure all cake ingredients are at room temperature (this is the secret #1 to this cake)

2 1/4 cups sifted cake flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup mashed ripe bananas

1/4 cup milk

1 teaspoon vanilla

1 stick unsalted butter

1 cup + 2 tablespoons sugar

2 large eggs

1/2 cup chopped walnuts (optional)

Cream cheese frosting (recipe below, room temp butter only)

Preheat oven to 350 degrees.  Whisk together thoroughly in a bowl the flour, soda, baking powder, salt, set aside.  Combine in separate bowl mashed bananas, milk and vanilla.  In mixing bowl beat butter and sugar until creamy.  Beat in one at a time the eggs.  On low speed add the flour mixture and banana mixture in three parts.  Scrape down bowl with spatula and mix for 20 more seconds.  Spread batter evenly into two prepared round cake pans.  Bake until toothpick inserted into the center comes out clean, about 30 minutes.  Remove from oven let cool and remove from pans.

For the icing, place one cold 8 oz. bar cream cheese, 6 tablespoons butter, 2 teaspoons vanilla in mixer at low speed just until blended.  Add 4 cups of confectioners sugar until desired consistency.  After cake has completely cooled frost cake in middle as well as on sides and top.  Sprinkle with walnuts and enjoy.  Best kept in refrigerator.

 

Hope you enjoyed this edition of What’s for Dinner Hillbilly.  See ya’ll next month!

Follow us on Facebook and keep your eyes out for new recipes at www.whatsfordinnerhillbilly.com