In the Kitchen With Debra Smith

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Debra Smith, a Weatherford resident, and originally appeared in the WeatherfordNOW May 2016 issue.

Spicy Chicken Breasts

Great served with mashed potatoes and grilled asparagus.

  • 1 stick butter (not margarine)
  • 1 cup Bisquick
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan cheese
  • 2 tsp. paprika
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 boneless chicken breasts, cut in half and slightly pounded, but not too flat
  • Louisiana Hot Sauce, to taste
  1. Heat oven to 425 F. Spray a 10×10-inch pan with nonstick cooking spray. Melt butter and pour in the pan.
  2. In a 1-gallon re-sealable food-storage plastic bag, mix all ingredients, except chicken and hot sauce. Add 4 chicken halves and shake until coated. Place in the pan and then coat the remaining 4 pieces and place in the pan.
  3. Bake for 30 minutes. Remove from oven. Sprinkle Louisiana Hot Sauce to taste. Turn the pieces over and put them back in the oven for an additional 15 minutes. Remove when done.

 

Grilled Asparagus

  • 1/4 cup olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 1 bunch asparagus
  1. Set oven to broil and reduce heat to 475 F.
  2. In a 1-gallon re-sealable food-storage plastic bag, mix all ingredients, except asparagus, until blended together.
  3. Wash asparagus well. Cut about 2 inches off the bottoms of the spears. Dry, then add to the bag and coat with olive oil mixture.
  4. Put on a cookie sheet sprayed with Pam; put under the broiler for 4 minutes for crunchy spears.

 

Raspberry Pie 

  • 5 cups black raspberries
  • 2 3/4 cups sugar
  • 1/2 cup plus 2 heaping tsp. cornstarch
  • 1 cup milk
  • 1/2 Tbsp. flour
  1. In a 2-qt. saucepan, add raspberries and sugar; stir until coated. Cook on medium heat until mixture starts to boil. Immediately turn heat to low. 
  2. Mix cornstarch and milk until smooth and add to raspberries. Simmer until mixture thickens, then remove from heat. (Berries break down and look like jelly, if cooked too long.) Refrigerate overnight, or let cool at least two hours before making the pie. Berry mixture must be completely cool.
  3. Preheat oven to 375 F. Place a prepared piecrust in a pie pan. Spread the flour on the bottom.  
  4. Add berries, and place a second prepared piecrust on top. Cut slits in the middle of the top crust.
  5. Bake at least 40 minutes, or until crust is slightly brown. Serve with ice cream or whipped cream.

 

Chicken Enchilada Casserole 

  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 5 Tbsp. butter (divided use)
  • 2 cups chopped cooked chicken
  • 1 4-oz. can green chili peppers, rinsed, seeded and chopped
  • 2 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 tsp. ground coriander seed
  • 3/4 tsp. salt
  • 1 cup dairy sour cream
  • 2 cups shredded Monterrey Jack Cheese (divided use)
  • 12 6-inch tortillas
  1. Preheat oven to 350 F.
  2. In a large saucepan, cook onion and green bell pepper in 2 Tbsp. butter until tender. Combine in a bowl with chopped chicken and green chili peppers. Mix well and set aside.
  3. Heat the chicken broth in a separate saucepan, until hot.
  4. In the same large saucepan, melt 3 Tbsp. butter. Blend in flour, coriander and salt. Stir in chicken broth, all at once, and stir until thickened and bubbly.
  5. Remove from heat, stir in sour cream and 1/2 of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.  
  6. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over it. Top with cheese and bake until melted.