Creamed Beef On Toast Recipe Trisha Yearwood Recipe For Chicken

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COMPANY CHICKEN



Company Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the chicken breasts in the dressing mix.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
  • To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
  • In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
  • Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons taco seasoning
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1/2 medium onion, chopped
Half of a 4-ounce can chopped green chiles, with liquid
4 ounces cream cheese, softened
Half of a .5-ounce packet ranch seasoning, such as Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
Eight 8-inch flour tortillas
3 cups shredded Monterey Jack
1 1/2 cups picante sauce

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
  • Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
  • Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
  • Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.

ROASTED TACO-SEASONED CHICKEN WITH LIME CREMA



Roasted Taco-Seasoned Chicken with Lime Crema image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 1/2 pounds bone-in chicken parts, breasts cut in half, if using
1 red onion, cut into 8 wedges
One 1.25-ounce package taco seasoning
1 tablespoon vegetable oil
1/3 cup Mexican crema or sour cream
3 tablespoons fresh lime juice plus 1 teaspoon finely grated zest
2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish
Kosher salt

Steps:

  • Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.
  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.
  • Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.
  • While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.
  • Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.

QUICK ROASTED CHICKEN



Quick Roasted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
  • Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
  • Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
  • Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

CREAMED BEEF ON TOAST



Creamed Beef on Toast image

This is how my mom made this for us kids growing up. It doesn't have a lot of ingredients and is simple to make. I always, always serve this with Young Early Peas. This is definitely not a dietetic dish either, since it takes a whole stick of butter.

Provided by chefRD

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground beef or 1 lb ground chuck
1/2 cup butter
2 cups whole milk
1/2 cup all-purpose flour
salt and pepper
1/2 loaf bread, for making toast (your favorite brand)

Steps:

  • Brown ground beef in a medium sized skillet. Drain off fat.
  • In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.
  • Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick!
  • Add in the ground beef and stir till incorporated well.
  • Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.

MOM'S EASY CREAMED CHIPPED BEEF ON TOAST



Mom's Easy Creamed Chipped Beef on Toast image

Everyone licks the pot clean every time I make this. It's great for cold winter mornings. Season with salt and pepper to your individual tastes.

Provided by Muffin Mom N Garlic Girl

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 8

Number Of Ingredients 7

5 cups milk
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup butter
12 ounces beef lunch meat (such as Carl Buddig ®)
16 slices bread, toasted

Steps:

  • Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
  • Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 42 g, Cholesterol 63.2 mg, Fat 17.6 g, Fiber 1.5 g, Protein 18.8 g, SaturatedFat 10.1 g, Sodium 1061.3 mg, Sugar 9.5 g

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