Richard Goellner (The Realtor that Cooks)
Coldwell Banker Realty

Charlie’s-St. Louis Kicken Chicken

6 chicken breast halves, skinned and boned

6 Slices Monterey Jack cheese, ¼-inch thick

½ cup plus 2 Tbs butter or margarine

                                                                                                        2 Tbs Dijon-style mustard                                                                                                        

1 cup dry breads crumbs

1 cup freshly grated Parmesan cheese

¼ cup minced parsley

½ cup flour

Salt & Pepper to taste            

 

Cut a pocket in each chicken breast and insert a piece of Monterey Jack cheese. 

In a small saucepan melt ½ cup butter. 

Stir in mustard. 

In a separate bowl combine breadcrumbs, Parmesan cheese and parsley. 

Roll in the bread crumb mixture. 

In a large skillet melt the remaining 2 tablespoons of butter and brown chicken lightly on all sides. 

Place chicken in an ovenproof casserole. 

Salt and pepper to taste. 

Bake in a preheated 350 degree oven for 30 minutes.

Serves 6

Angie-Cleveland Stuffed Green Peppers

 

Realtor that cooks, homes, for sale, Stuffed Green Peppers, Coldwell Banker, Rich Goellner, Sold

Angie's Stuffed Green Peppers

INGREDIENTS:

6 green peppers                                                         

salt to taste                                                                

1 pound ground beef                                                   

1/3 cup chopped onion                                                

salt and pepper to taste                                                                                     

1 (14.5 ounce) can whole peeled tomatoes,                  

chopped

1 teaspoon Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed

INSTRUCTIONS:

Bring a large pot of salted water to a boil.  Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes, drain.  Sprinkle salt inside each pepper, and set aside. 

In a large skillet, saute' beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in the cheese.

Preheat the oven to 350 degrees.  Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.  In a medium bowel, combine tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.

Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Enjoy!

Christina-Palm Coast Chicken Pot Pie

Realtor that cooks, homes, for sale, chicken pot pie with homemade noodles, Coldwell Banker, Rich Goellner, sold

Christina's Family Favorite Pennsylvania Dutch Pot Pie

INGREDIENTS:

1 whole chicken about 5 lbs

1 bay leaf

4 medium carrots chopped

1 medium onion finely chopped

1-2 tablespoons fresh parsley or 1-2 teaspoons dried parsley

 

Pot Pie Dough:

2 cups flour + extra for rolling out

1 egg + 2 egg yolks

1/4 teaspoon salt

5-6 Tablespoons milk

INSTRUCTIONS:

Rinse and place the chicken in a Dutch oven.  Cover with water.  Add a bay leaf and 1 teaspoon parsley.  Bring to a boil.  Cover and reduce heat to low-medium.  Simmer for about 1 hour or until thoroughly cooked.

Turn off the heat.  Remove the chicken from broth.  Allow chicken to cool.  Meanwhile strain the broth.  Once cool. Remove chicken from the bones.  You'll need about 4 cups.  Reserve the rest for another use.

For Pot Pie Squares

In a food processor add flour, egg yolks and salt.  With food processor on add 5 Tablespoons milk through the chute.  If it's too wet add a Tablespoon at a time of flour until dough easily forms a ball.  On a floured surface flatten dough into a circle.  With pastry roller using flour as necessary to keep from sticking, roll out to 1/8 inch thickness.  

Using a pizza cutter cut into approximately 2-inch squares.  Place squares on floured baking sheet.  You can pile on top of each other just make sure there's plenty of flour to prevent them from sticking to one another.

For Pot Pie

Heat chicken broth in a Dutch oven and add carrots and celery.  Cook until softened, about 15-20 minutes.  Turn up the heat bring to a boil.  Drop dough squares one at a time into the pot stirring frequently.  

Maintain very gentle boil.  Cook the dough 4-6 minutes.  Add the reserved chicken and chopped fresh parsley.  Stir and season with salt and pepper.  Serve warm.

ENJOY!

 

Monica's-Arlington-Muffin-Topped Chili

 

Realtor that cooks, homes, for sale, Muffin Topped Chili, Coldwell Banker, Rich Goellner,sold

 

Monica's Muffin-Topped Chili

INGREDIENTS:

1 lb ground beef

2 chopped onions

1 tsp salt

1 can kidney beans

1/8 tsp red pepper

1/8 tsp paprika

1 large can tomatoes

1 small can tomato sauce

1 cup chopped green pepper

2-4 tsp chili powder

INSTRUCTIONS:

Fry beef with onions.  Add remaining ingredients.  Bring to a boiling and then reduce heat to simmer for 15 minutes.

TOPPING INGREDIENTS:

1 cup biscuit mix

2 Tbsp corn meal

1 egg

1/3 cup milk

Mix above ingredients for 1/2 minute.  Put chili into casserole dish.  Drop batter by spoonful around edge.  Bake 25 minutes at 400 degrees.

ENJOY!

 

Beth-Lexington Spinach Chicken Casserole

Realtor that cooks, homes, for sale, Spinach Chicken Casserole, Coldwell Banker, Rich Goellner, Sold

Beth's Spinach Chicken Casserole with Cream Cheese and Mozzarella

INGREDIENTS:

2 large boneless skinless chicken breasts, cut horizontally

2 cups spinach, rinsed

1 Tbsp olive oil

4 oz Mozzarella cheese, shredded

MARINADE:

3 cloves garlic, minced

2 Tbsp olive oil

1/2 tsp red pepper flakes, optional

1/2 tsp Italian seasoning, optional

INSTRUCTIONS:

Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 tsp of salt and 1/2 tsp black pepper.  Seal the bag and shake until mixed.  Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients.  Position a rack in the center of the oven and preheat the oven to 400 degree.

Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.

Arrange chicken breasts drained from marinade in a baking dish.  Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese.  Finally, sprinkle mozzarella over the top.

Bake for 20-30 minutes.  Chicken is done when cooked through to an internal temperature of 165 degrees.  

ENJOY!

Molly's-MA Slow Cooker Beef Stroganoff

 

Realtor that cooks, homes, for sale, Beef Stroganoff, Coldwell Banker, Rich Goellner, Sold

 

Molly's Slow Cooker Beef Stroganoff with Garganelli Pasta

INGREDIENTS:

1 lb sirloin steak, cut into 2-inch strips

Kosher salt

Freshly ground black pepper

3 Tbsp all-purpose flour

2 Tbsp unsalted butter, plus more for buttering noodles

1 Tbsp extra-virgin oilive oil

1 lb white button mushrooms thinly sliced

1 large sweet yellow onion thinly sliced

4 large garlic cloves, thinly sliced

1/2 cups low-sodium beef broth

1 Tbsp Worchester sauce

1 Tbsp Dijon mustard

3/4 pound garganelli pasta

1/2 cup sour cream

Kosher salt

Freshly ground black pepper

Flat leaf parsley, coarsely chopped 

INSTRUCTIONS:

Generously season the sirloin with salt and pepper and place into a bowl with the flour.  Toss the pieces evenly to coat, lightly tap on the excess flour, and set aside.

In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium heat.  Add the mushrooms, onions, and garlic to one pan and the seasoned sirloin to the other.  Cook until the mushrooms and onions have lightly browned, about 5 minutes.  Cook the sirloin until the pieces are deeply browned, about 3 to 4 minutes per side.  add a 1/4 cup of white wine to each skillet to deglaze the pans.  Transfer the contents from each pan to a slow cooker.  Add the beef broth, Worcestershire sauce, and mustard to the pot and cook on high for 3 hours or on low for 6 hours, until the sirloin is very tender.

Bring a pot of salted water to a boil, cook the pasta until al dente and drain.  Transfer the pasta to one large serving dish.  Stir some butter into the noodles and top with the stroganoff.  Stir in the sour cream and season with salt and black pepper to taste.  Garnish with chopped parsley and serve.

ENJOY!

 

Pete's-LA Shrimp and Cheese Grits

 

Realtor that cooks, homes, for sale, Shrimp and Grits, Coldwell Banker, Rich Goellner,sold

Pete's Shrimp and Cheese Grits

INGREDIENTS:

2 bacon slices

1 pound unpeeled, medium-size raw shrimp

1/8 tsp salt

1/4 tsp pepper

1/4 cup all-purpose flour

1 cup sliced fresh mushrooms

2 tsp canola oil

1/2 cup chopped green onions

2 garlic cloves, minced

1 cup low-sodium, fat-free chicken broth

1 Tbsp fresh lemon juice

1/4 tsp hot sauce

INSTRUCTIONS:

Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

CHEESE GRITS:

INGREDIENTS:

1 (14 oz.) can low-sodium fat-free broth

1 cup fat-free milk

1/2 tsp salt

1 cup uncooked quick-cooking grits

3/4 cup (3 oz.) shredded 2% reduced-fat sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 tsp hot sauce

1/4 tsp ground white pepPer

INSTRUCTIONS:

Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.

ENJOY!

Joanne's Polska Kielbasa Dinner

 

Realtor that cooks, homes, for sale, Polska Kielbasa Dinner, Coldwell Banker, Rich Goellner, Sold

 Joanne's Polska Kielbasa Dinner

 INGREDIENTS:

1 Polska Kielbasa ring angle cut into 1 1/2 inch pieces

12 Small red potatoes halved

1/2 Head cabbage cut into small pieces

1 Large sweet onion sliced thin

1 Stick butter

Salt & pepper

INSTRUCTIONS:

Line a 9x12 baking dish with aluminum foil.  Place evenly all ingredients in lined baking dish.  Pour melted butter over all ingredients.  Salt and pepper to taste. 

Place aluminum foil over the top of the baking dish crimping it down tight all around the edges.  Bake at 400 degrees for 45 minutes.

ENJOY!

 

Scott's MO Crock-Pot Chicken Teriyaki

 

Realtor that cooks, homes, for sale, Crock Pot Chicken Teriyaki, Coldwell Banker, Rich Goellner, Sold

Scott's Crock-Pot Chicken Teriyaki

INGREDIENTS:

1 lb chicken, diced

1 cup chicken broth

1/2 cup teriyaki sauce

1/3 cup brown sugar

3 garlic cloves, minced

INSTRUCTIONS:

Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.  Add chicken to sauce and toss to combine.  Pour chicken mixture into crock-pot.  Cook on low 4-6 hours, or until chicken is cooked through.  Serve over hot cooked rice and spoon extra sauce if desired.

ENJOY!

Donna's NJ Easy Meatloaf

 

Realtor that cooks, homes, for sale, Easy Meatloaf, Coldwell Banker, Rich Goellner, Sold

Donna's Easy Meatloaf

INGREDIENTS:

1  pound ground beef

1 pound Italian ground sausage

1 egg

1 onion, chopped

1 cup milk

1 1/2 cups dried bread crumbs

salt and pepper to taste

2 Tbps brown sugar

2 Tbps prepared mustard

1/3 cup ketchup

INSTRUCTIONS:

Preheat oven to 350 degrees F.  In a large bowl, combine the beef, sausage, egg, onion, milk and bread Or cracker crumbs.  Season with salt and pepper to taste and place in a lightly greased 9 x 5 inch loaf pan, or form into a loaf and place in a lightly greased 9 x 13 inch baking dish.  In a separate small bowl, combine the brown sugar, mustard and ketchup.  Mix well and pour over meatloaf.  Bake for 1 hour.

ENJOY!