- refrigerated buttermilk biscuits
- ground beef
- finely chopped onion
- eggs
- mushroom stems and pieces drained
- crumbled feta or shredded Monterrey Jack cheese
- grated parmesan cheese
- garlic powder
- Salt and pepper to taste
Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.
You don’t have to make the toasts with this, I’ve often just made the chicken.
If you don’t want to cut up a whole chicken, use theighs w/ bone removed or pounded boneless breasts.
- salt
- coarsely ground black pepper
- garlic powder
- cornstarch
- onion powder
- lemon-pepper seasoning with garlic and onion
- chili powder
- cayenne pepper
- chunky peanut butter
- minced fresh ginger
- soy sauce
- rice vinegar
- chile garlic sauce
- peanut oil
- table salt
- dried Asian noodle
I think the bag of frozen cheese ravioli I bought was a bit larger than 18-oz, it worked just fine. You can also use 2 boxes of spinach if you like spinach. And feel free to add more cheese…I don’t skimp on cheese!
- pasta sauce
- bag shredded mozzarella
You can increase amounts of veggies in saute, can also add other veggies you like. I’ve added 1 cup chopped okra for a more authentic Jambalaya, it was great.
- olive oil
- chopped onion
- chopped bell pepper
- chopped celery
- diced tomatoes
- peeled and deveined raw shrimp
Chicken tenders work well with this. You can always use more cheese and ham (cover layer completely). Do not skip the step of grinding fresh breadcrumbs (1 loaf sourdough), this is what really makes the difference with this recipe! Also, if you like honey mustard, you can spread a thin layer of your favorite mustard on top of the ham layer for some extra zing.
- chicken breasts
- grated swiss cheese
- danish ham
- Fresh sour dough bread crumbs