In the Kitchen With James Fischetti

 in Favorite Recipes / Now Magazines by

These recipes were contributed by James Fischetti, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW April 2015 issue.

Ro-Tel Chicken Spaghetti

  • 1 10 3/4-oz. can of cream of chicken soup 
  • 1 10-oz. can of Ro-Tel Diced Tomatoes With Green Chilies 
  • 1 clove garlic, minced (or 1/2 tsp. garlic powder) 
  • 1/2 tsp. onion powder 
  • 1 Tbsp. margarine or butter 
  • 8-oz. box of spaghetti, cooked and drained
  • 3 to 4 large boneless breasts, grilled, baked or rotisserie
  • 1 8-oz. box Velveeta cheese, cubed 
  1. Mix the first 6 ingredients together in a pot on medium heat until mixture begins to simmer. 
  2. Shred or cube chicken, if desired, and add to pot.
  3. Melt Velveeta in a separate container in the microwave or in a pot on top of stove. 
  4. Pour over spaghetti and enjoy.  

 

Grilled Cilantro Lemon Chicken Skewers

  • 2 Tbsp. lemon infused olive oil (or regular olive oil with 1 tsp. lemon juice)
  • 4 Tbsp. soy sauce
  • 2 Tsp. Sriracha Hot Sauce
  • 2 garlic cloves, minced
  • 3 Tbsp. fresh cilantro, chopped
  • Juice from 2 small limes 
  • 4 uncooked skinless, boneless chicken breasts, cubed
  • 1 red pepper
  • 1 red onion
  1. Mix together first 6 ingredients in a medium-sized bowl. 
  2. Add the cubed chicken breasts to mixture. Marinate in the refrigerator for 2 hours. 
  3. Cut red pepper and red onion into small chunks.  
  4. Alternately place marinated, cubed chicken with red peppers and red onion onto skewers.
  5. Grill until chicken is fully cooked. (Note: If using wooden skewers, soak them in water before grilling.)  

 

Sausage Biscuit Bites

  • 1 lb. pork sausage 
  • 2 cups shredded cheddar cheese
  • 2 10-count cans flaky biscuits
  1. Preheat oven to 400 F.
  2. Mix uncooked sausage and cheese; shape into 40 balls of equal size.
  3. Separate biscuits into two layers, (40 biscuit layers). 
  4. Press each biscuit layer into cup lightly greased mini-cupcake pan.
  5. Repeat with remaining layers. 
  6. Place one sausage-cheese ball into each biscuit cup and bake for 8 to 10 minutes, or until biscuits are browned and sausage balls are bubbly.

 

Pork Chops and Chili Cheese Sauce

  • 10 Roma tomatoes 
  • 3 jalapeños
  • 2 oz. olive oil
  • 1 lb. pork chops, cut and diced into bite-size pieces
  • 1/2 Tbsp. cumin
  • 1 Tbsp. salt
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. garlic
  • 16-oz. shredded longhorn style cheese 
  1. Place tomatoes and jalapeños in a medium pot and cover with water. 
  2. Cook on medium heat for 10-15 minutes, or until outer layer of tomatoes start peeling off.  
  3. Heat oil in a medium-sized skillet, and brown chops. Remove pan from heat and set aside.
  4. Remove hard stems from jalapeños, add to blender with tomatoes. Blend mixture until smooth.  
  5. Place pork chops back on burner on medium heat; add mixture from blender; add seasonings.
  6. Simmer for 10 minutes; add cheese. Stir until cheese melts. 

 

Mexican Chicken Enchilada Casserole

  • 2 chicken breasts, roasted 
  • 16 oz. shredded longhorn cheese (divided use) 
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. garlic powder
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 26-oz. can cream of chicken soup
  • 1 15-oz. can Hatch Green Chile Enchilada Sauce 
  • 1 4-oz. can Hatch Diced Green Chiles 
  • Spray cooking oil
  • 1 30-count bag corn tortillas 
  1. Preheat oven to 350 F. 
  2. Shred roasted chicken breasts; set aside.   
  3. Mix half of cheese with next 7 ingredients; add chicken. 
  4. Spray inside of 4-quart rectangular baking dish with cooking oil.  
  5. Layer tortillas in baking dish, alternately adding a layer of mixture. Continue until you have four or five layers.   
  6. Bake at 350 F for 20 minutes.  
  7. Top with remaining cheese; bake for another 5 minutes.