TV Dinner Hotdish
Cookbook author, Hayden Haas, joins us with his TV dinner hotdish recipe.
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Recipe:
1 21 oz package frozen chicken nuggets or ½ a rotisserie chicken
4 Tbsp unsalted butter, divided
1 white or yellow onion, roughly chopped
1 bell pepper any color, ribs and seeds removed and roughly chopped
12 oz diced frozen potatoes
Salt and freshly ground black pepper
1 tsp fresh or dried rosemary, plus extra for garnish
15 oz corn, canned or fresh/frozen
1 10.5 oz can creamy roasted mushroom and garlic soup or whatever cream soup you prefer
12 oz jarred or homemade beef or chicken gravy, divided, plus extra for serving
1 cup shredded Monterey Jack or cheese of choice
Chopped fresh chives, for garnish)
1. Prepare the chicken nuggets, if using, according package instructions. If using a rotisserie chicken or other frozen breaded chicken, shred or cut into chunks.
2. Preheat the oven to 350 degrees F.
3. In a large pan over medium heat, add half the butter, the onion, and the bell pepper, and saute for 6-8 minutes, or until the onions start to slightly brown. Add the potatoes, salt, pepper, thyme, rosemary, and the remaining butter.
4. When the potatoes are starting to brown and crisp up, add the corn, cream of roasted mushroom and garlic soup, and half of the gravy, and stir until combined. Pour into a 9×13 casserole dish.
5. Press some of the chicken nuggets into the mixture in the casserole dish so you’ll get a little chicken in every bite. Top with Monterey Jack and the remaining chicken nuggets.
6. Bake for 25 to 30 minutes or until everything is bubbling with cheesy goodness.
Pickle Popcorn (Netflix & (Ch)Dill)
Recipe Courtsey of Hayden Haas
Time Total: 10 minutes Prep:5 minutes
Serves: this makes about 16-18 cups of popcorn
Ingredients:3 tbsp Oil of choice (see tips)
1/2c Popcorn kernels (a heaping 1/2c)
5 tbsp (or more) Good quality butter (I like to use Kerrygold)
½ bunch Dill fresh or dried, chopped
½ tsp Italian seasoning
½ tsp Garlic powder
½ tsp Onion powder
1 tsp cheese powder (optional)
3 tsp Pickle juice (brine) from a jar of pickles
Salt ( i would recommend fine salt for this)
-optional hot sauce for serving if you’re Selena Gomez
Tips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)
To a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.
In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!