Pork Chops and Apple Stuffing

Melt butter.  Peel apple and chop.  Mix stuffing, apple, butter, celery/onion and chicken broth.  Spray crock pot with cooking spray and put in 1/2 of stuffing mixture.  Add pork chops and then the remainder of the stuffing mix on top.  Cook 5-6 hours on low, 4 hours on high or until pork is tender.

Chicken Alfredo Bake

8 chicken tenders
flour to coat (I did not send this)
Minced onion
1/4 c butter
1 c whipping cream
Parmesan cheese

Coat each piece of chicken with flour and place in a baking dish.  Drizzle melted butter over the chicken.  Sprinkle with minced onion and salt and pepper.  Pour whipping cream over the top.  Cover completely with Parmesan cheese.  Bake uncovered for 15 minutes at 400 degrees then turn down to 325 for 20-25 minutes.  Serve over pasta or rice.

SPANISH STYLE BEEF KABOBS

Marinade
Rump Steak
3 Garlic cloves
1 tablespoon Chopped Parsley
4 tablespoons of lemon juice

Dressing
2 teaspoons of Paprika
large pinch of cayenne pepper
2 tablespoons of red wine vinegar
4 tablespoons of olive oil

Directions
Pour marinade over kabobs, and refrigerate for two hours. Shake every 30 minutes for 2 hours to make sure kabobs are fully coated. (smaller bowl)

Grill the kabobs, turning occasionally, for 4-5 minutes, or until cooked through. Drizzle with the dressing (shake to mix before drizzling over meat) and serve with beans on a tortilla or alone. (Mike made a burrito out of the meat)

CHICKEN AND NOODLES WITH HONEY ANDN LIME SAUCE

Dressing:

2 tablespoons of honey
4 tablespoons of light soy sauce
zest and juice of two limes
2 Asian shallots
1 teaspoon grated fresh ginger
1 small red chili, seeded and finely chopped

Staples:

Noodles (follow directions on package)
1 barbecued chicken shredded
snowpeas trimmed and cut in half diagonally
mint (optional)

DIRECTIONS:

Place cooked and cooled noodles in a large mixing bowl.

Blanch the snow peas in a saucepan of bowling water. Boil for one minutes, then drain and refresh.

Add chicken.

Add mint leaves and dressing and toss well to combine. Serve immediately.

Tiny Spicy Chicken and Fried Rice

Chicken

1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch

Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)

Preheat over to 325 degrees.

sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar

Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.

The first step is done for you.  Just heat sauce to dissolve sugar and then bake.


Rice
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste

In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat

Sesame Chicken

4-5 chicken breasts, cut in bite sized pieces
flour  (I did not measure this--you may or may not need all that I sent.)
salt and pepper (I did not send this.)
1/2 cup peanut oil
sesame seeds (I did not measure this--you probably do not need all that I sent.)

Sauce
1/4 cup soy sauce
1/4 cup sugar
1/4 cup green onion

Dip chicken pieces in flour and season with salt and pepper.  Fry in peanut oil until brown.  Combine soy sauce, sugar and green onion and pour over chicken.  Continue cooking until sauce thickens and serve over rice.

I sent a little sesame oil because I like the flavor.  I also (for some strange reason) bought tons of broccoli this weekend so I am sharing!

Happy Fall break.

Pulled Pork

Pulled Pork
First Step:  Rubbing

2 T salt
2 T sugar
2 T brown sugar
2 T cumin
2 T chili powder
2 T black pepper
1 T cayenne pepper
1/4 c paprika
12 to 15 lbs pork shoulder

Mix ingredients until well blended.  Rinse pork and dry with paper towels.  Rub mix all over pork, getting in the folds of meat and fat.  Place in large disposable pan, cover with heavy foil and refrigerate overnight, but no more that 24 hours.

Second Step:  Cooking and Mopping

1 c cider vinegar
2 T salt
1 T brown sugar
1 t cayenne pepper
1 t red pepper flakes

Preheat oven to 215 degrees.  Place oven proof bowl of water in the bottom of oven (to keep moisture in during cooking.)  Place meat on center rack, uncovered.  Allow 1 - 1 1/2 hours of cooking per pound of meat.  During the last 2 to 3 hours of cooking, mix and baste the meat with the mop sauce a couple of times.  Shred meat and use with BBQ sauce or as filling for tacos or burritos.  The meat freezes and reheats well.


Tortillas

Cook 30 seconds per side on a dry, non-stick skillet or griddle medium heat.

The Best Easy Beef and Broccoli Stir-fry

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions:

1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2 Add beef and toss.

3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

5 Return beef to pan.

6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

7 Cook and stir for 2 minutes.

8 Serve over rice. (Wash jasmine rice at least three times. The package recommends 3 cups of water for 2 cups of rice. I do it this way...but doesn't mean you have to!)

Chicken Chimichangas & Spanish Rice

Chimichangas

3 cups raw chicken, chopped
2 T butter

1 c onion, finely chopped
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas

Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.

Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt

Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.

Creamy White Chicken Chili

Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream

Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!

Chipotle Shrimp Taco's

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

Staple:
chicken breasts

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps

Directions:
Heat a grill pan over high heat. Toss chicken for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.

Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.

Toss chicken with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Lemon Chicken Pasta

2 tsp. olive oil
4 cloves garlic, minced
3-4 chicken breasts, cut in 1/4 inch strips
1 cup frozen peas, thawed
1 cup carrots, julienned
2 cups chicken broth
8 T cream cheese
4 cups bowtie pasta, cooked (measure raw)
6 T. grated Parmesan cheese
1 tsp grated lemon rind
salt and pepper to taste

Heat oil and saute garlic. Add chicken and cook until chicken is cooked through. Add peas and carrots and cook 2-3 minutes. Remove chicken mixture from pan onto a large plate. Add broth and cream cheese to your pan, cooking over medium heat until cheese melts.; stir constantly with a whisk. Add chicken mixture and cooked pasta to pan. Add Parmesan cheese, lemon rind, salt and pepper and heat through.

I like to serve this extra saucy, so watch the amount of pasta you add. I don't usually use the full 4 cups that this recipe calls for. I also sent a little extra peas and carrots, so you may want to measure, or just add what you will eat.

Pita Pizza

Pita Pizza's
Take 1 pita bread, cover with pizza sauce, top with cheese and any other ingredients you like on your pizza...
Bake at 375 for 10 minutes.. Enjoy!

Included:
pita bread
sauce
cheese
mushrooms
mini pepperoni
pineapple

Roast Sandwiches

Provided:

Roast

1 jar pepperonccini

Monterrey/Pepper Jack cheese

Italian Seasonings packet

Rolls

Cook roast for 12 hours in crock pot with entire jar of pepperonccini (including the juice) and italian seasoning packet.

After cooked, remove all peppers and discard. Shred meat and enjoy on a toasted, buttered roll with cheese melted on top.

Dan Dan Noodles

Ingredients:
***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce noodles, cooked
Cornstarch
***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounceschicken stock

Directions:

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

Cajun Turkey Burgers w/Spicy scallion ranch dressing

Cajun Turkey Burgers:
1 1/4 lb ground turkey
1 cup chopped onion/pepper mixture
1/4 cup bacon pieces
2 tsp cajun seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp louisianna hotsauce


Spicy dressing:
1/2 cup ranch
1 chopped green onion/scallion
1 teaspoon hot sauce

Onion buns/tomato/lettuce and red onion
Just build your burger and top w/ ranch sauce..yum!
You can grill burgers or cook inside on a hot grill pan.

Chicken w/Peanut Curry sauce and Coconut Rice

Recipe:
4 chicken breasts
salt and pepper
1 1/2 cup frozen green beans
1 1/2 cup frozen redpepper mix


Peanut curry sauce recipe
1 1/2 cut coconut milk
1/2 cup chicken broth
1/3 cup chuncky peanut butter
2 tbsp lime juice
1 table spoon red curry paste
2 teaspoons brown sugar

Mix sauce ingredients together and pour over chicken once cooked


What YOU need to do:
cook chicken in a little oil, salt and pepper, when almost done, add vegetables.
after about 3 mintes, add sauce. Once everything is hot, serve over rice!
Enjoy!!!

Crock Pot Stroganoff

Mix meat, soups and dry soup mix in crock pot. Cook on low 5-6 hours. About 1 hour before serving, add sour cream and sliced mushrooms. Serve over noodles.

Pork and Green Beans Over Basmati Rice

Pork
1 lb ground pork
2 tablespoons oil
1/2 tsp of salt
1/2 tsp pepper
1 tsp of soy sauce (Optional for marinating. I didn't want to just send 1 tsp.)


Sauce
1 teaspoon sugar
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger (peeled)
1/4 cup chicken stock or broth
1 teaspoon toasted sesame oil
1 tablespoon of hoisin sauce
1 lb green beans (snapped in half)

Directions

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.

Mix sauce ingredients and set aside. (DONE)

Heat wok or skillet over medium high, add 2 T oil, 1 tsp of soy sauce and crumble ground pork into the wok and stir fry, breaking up large lumps, until the meat no longer is pink.

Pour the oil/garlic/garlic mixture over the meat and stir quickly a few times to season evenly. Cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).

Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.

Balsamic Rice

Rinse at least three times thoroughly. 2 cups rice to 4 cups water for soft rice. 3 1/2 cups for firmer rice.

Green Chile Beef/Pork Burritos

1 Chuck Roast(pork for Kim)
1 14 oz container Baca Green Chili
1 1/2 cup water
1 cube Beef Bouillon

Put roast, water and bouillon in crock pot. Smother roast with green chili and cook on high for 6 hours. Once done shred and serve on tortilla with your favorite fixings!!

PORK GYROS

MAIN INGREDIENTS

•2 1/2 pounds of boneless pork loin
•white wine vinegar

GREEK GYRO SEASONING MIXTURE

•3 tablespoons of sea salt
•1 1/2 teaspoons of sweet paprika
•1/4 teaspoon of pepper
•1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)

FOR PITA WRAP SANDWICHES

•6-8 pieces of thin pita bread
•Dressing

Preparation:

In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:

In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Dry fry (without any oil) in a non-stick frying pan until well browned and slightly crisp.

Alternate cooking methods: Cook thinly pounded pieces on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp.

To Make the Gyro Pita Wrap Sandwich:

Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.

In the center of each pita:

•spread 1 heaping tablespoon of sauce
•add 2-3 slices of tomato
•add sliced onion to taste
•add gyro meat

Chicken Enchiladas

Chicken Enchiladas

4 chicken breasts, cooked and shredded
1 pint sour cream
2 cans cream of chicken soup
a little chicken broth
a little milk
1 lb cheese (half Jack, half Cheddar)
2 small cans diced chilies
1 dozen corn tortillas

Mix together sour cream, chilies, and soup in a saucepan until warm. Cover bottom of baking dish with a bit of sauce mixture. Dip tortillas in sauce, fill with chicken and cheese and then roll. When your dish is full, pour extra sauce on top. Add a little extra cheese and bake covered at 350 degrees for 30 minutes then uncover and bake an additional 8 to 10 minutes.

Dr Pepper Prok

I realized this morning that the pork was smalled than I thought, so you may want to half the recipe. Hope everyone has a fantastic week!!!

Cook 4-5 lb pork roast in a crock pot on low for 12 hours, pour water in (1/2 up side of meat)
Drain
Add:
1 TB cumin
1 c brown sugar
1 4oz can green chili
1 12oz bottle La Victoria taco sauce
40 oz Dr Pepper (not diet)
cook 4 more hours, shred meat and cook for 2 more hours.

Rice
Add 2 1/2 cups water to rice and cook, when finished add cilantro and lime juice.

Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

Staple:
chicken breasts
marinade

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps

Directions:
Heat a grill pan over high heat. Toss chicken and marinade, after marinading for at least 30 minutes at room tempature, for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.

Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.

Toss chicken with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Chicken Fettuccine Bake

recipe and instructions in previous post (5/09)

Chicken Flautas

Roll chicken mixture in either corn or flour tortilla and secure with a toothpick. You can fry, or spray tortillas with cooking spray or brush with a little oil and bake until crispy.

Recipe in previous post 6/09.

Garlic Chicken Farfalle Pasta

16 oz. Farfalle pasta
1 c. heavy whipping cream
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese



Boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

ITALIAN SAUSAGE AND SPAGHETTI

Ingredients

spaghetti
1 teaspoon olive oil
1 small onion
½ pound mild or hot Italian sausage
½ cup grape juice
1 large can diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon bottled minced garlic
1 teaspoon sugar
1 teaspoon dried Italian seasoning
¼ cup grated Parmesan cheese

Procedure

Prepare pasta according to package directions.

Meanwhile, heat oil in a 4½-quart saucepan or Dutch Oven over medium-high heat.
Peel and finely chop onion, adding to pan as you chop.

Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes.

Add grape jiuce to pan and stir to loosen any brown bits on the bottom of the pan.

Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning.

Stir to combine, then reduce heat to medium-low.

Stir in Parmesan cheese, and cook until pasta is ready.

TACO SOUP

1 lb hamburger
1 large onion, chopped
1 can hot chili
2 cans regular chili or kidney beans
1 can whole kernel corn
1 (15oz) can tomato sauce
1 (15oz) can diced tomatoes
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1 1/2 cup water

Brown hamburger and onion.

Add the rest of the ingredients and simmer for at least 15 minutes. You can add cheese, sour cream, or corn chips to top the soup when serving. Tastes even better the next day.

Roast Sandwiches

1 roast (beef or pork)

1 jar pepperonchini peppers

1 pkg dry Italian dressing



Cook roast in crock pot with entire jar of peppers (including the juice) and one package Italian dressing. Cook 12 hours on low. Remove the peppers after cooking and discard.



Shred meat and serve on a buttered, toasted, cheese melted on, crusty roll with sauteed onions and mushrooms atop. Yum.

Turkey Sausage and White Bean Skillet

What’s in it?

1 tablespoon extra virgin olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet onion, chopped
2 cloves garlic, minced
1 package sweet turkey sausage
1 teaspoon dried Italian seasoning
1 can of white beans, rinsed and drained
1 (14.5 ounce) can diced Italian style tomatoes (undrained)

Here’s How:

1. Heat olive oil in a large skillet over medium-high heat. Add yellow pepper, red pepper and onion and sauté for 5 minutes.
2. Remove sausage from casings and add to skillet, breaking into small pieces. Cook 10 minutes or until brown, using a metal spatula to break up sausage as it cooks.
3. Stir in Italian seasoning, beans and tomatoes. Reduce heat to low. Cover and cook an additional 10 minutes.

Alfredo Chicken Bake

All you need to do is preheat oven to 350 and bake for 30 minutes....

Recipe:
1 box bowtie pasta
2 jars sundried tomato alfredo sauce
1/2 onion
1 clove garlic
1 meat from rotisserie chicken
2 handfuls of mozzeralla or jack cheese

Cook noodles according to package
Sautee garlic and onions for 3-4 minutes
add ingredients together and bake..
Enjoy!

Pork Chops and Apple Stuffing

Pork chops/stuffing & baked potatoes (sweet and regular)

1 package stuffing mix (6oz)
2 medium stalks of celery, chopped
1 medium tart cooking apple, peeled and chopped
1/4 c butter
1 cup chicken broth
4 boneless pork chops

Spray inside of slow cooker with cooking spray. Mix all ingredients except pork (done). Place half of the stuffing mixture in the slow cooker; top with pork. Spoon the remaining stuffing over pork. Cover and cook on low heat setting 5-6 hours or until pork is tender.

Navajo Taco's

Fried Bread
6 cups flour (Kim and Jaime I halved yours)
2 TBSP Salt
2 TBSP Baking Powder
2 TBSP Shortening
oil for deep frying

Combine ingredients with enough lukewarm water to make dough the consistency of yeast bread. Mix until dough does not stick to your hands. Pinch of a piece of dough about the size of a biscuit and roll out until thin, carefully place in hot oil and cook until golden brown.

Then pile with your favorite fixings and enjoy!!

Prime Tenderloin and Roasted Dutch Yellow Potatoes

Prime Tenderloin

I was going to season with garlic, but the butcher said DO NOT ruin "his" meat with a marinade...so I asked or a recommendation.

His recommendation:

1.Heavily coat meat in olive oil ( this helps keep it from drying out).
2.Rub with salt, pepper (and some garlic if you like)
3.Tuck the narrow "tail" ends to achieve uniformity in thickness (Thelissa might want to do this)
4.Cover and let it sit at room temperature for 2 hours
5.Bake on rack in pan at 450 degrees for 30 minutes
6.Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
7.Slice into medallions about 1/4 inch to 1/2 inch in width

Potatoes

Baby Dutch yellow potatoes
Olive oil
Sea salt and fresh cracked pepper
Garlic powder

1.Preheat the oven to 400 degrees.
2.Par cook the potatoes in boiling water for 5-6 minutes.
3.Remove from the water and let cool.
4.Place the par cooked potatoes in a baking dish.
5.Drizzle with olive oil then season to taste with sea salt, fresh cracked black pepper and garlic powder.
6.Mix the potatoes, olive oil and seasoning thoroughly.
7.Roast in the oven for 10 - 15 minutes until crackled and fork tender.
8.Serve and enjoy.

Quick Carbonara

Ingredients
1 (8 ounce) package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onion
1 (4 ounce) can sliced mushrooms (or a cup of fresh)
3 egg yolks, lightly beaten
3/4-1 cup finely shredded cheddar cheese
1 dash pepper

Directions
1. Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbl. drippings in skillet. Coarsely crumble bacon, and set aside.
2. Cook green onions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta, and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper; toss. Serve immediately.

Pork Chops and Salt Roasted Red Potatoes

Potatoes

Pre heat oven to 350°. Cover the bottom of a metal pan with ALL OF THE salt. Put potatoes in the salt and roast in a 350° oven for 30-45 minutes (If you like your potatoes on the harder side, 45+ if you like them soft on the inside). Pull the potatoes out of the salt with a fork or some tongs. A tiny bit of salt will be sticking to the bottom. That’s okay. Brush a little off if too much is stuck. Transfer them to a bowl and toss with enough olive oil to coat. Add parsley and serve. You might want to cut up some of the larger potatoes...

Pork Chops

Cook at 350° for 1 hour or until chops are no longer pink.

LASAGNA SOUP

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 8 ounces fusilli pasta
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. THIS IS ALREADY DONE. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package (WHICH SAID 8-9 MINUTES). Discard the bay leaves. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. (DONE) To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
 

Garlic Chicken Farfalle Pasta

I have changed the cheese from Parmesan to Asiago (Mike's Favorite), enjoy

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Asiago cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Grill Chicken or follow directions below:
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Asiago cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded Asiago cheese on top.

Asparagus Beef Stir-Fry

Asparagus Beef Stir-Fry

1 lb beef tenderloin, cut in strips
1 green onion
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1 T vegetable oil
1 lb fresh asparagus, trimmed and cut in 2 inch pieces
1/2 lb fresh mushrooms, sliced
1/4 c butter
1 T soy sauce
1 1/2 t lemon juice

In a wok or large skillet, stir-fry beef, onion, garlic, salt and pepper in oil for 3-5 minutes (I added all of this to the meat, but you may need a bit more oil); remove and keep warm. In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return meat to the pan. Stir in soy sauce and lemon juice and heat through. Serve with rice.

Pork and Green Beans Over Jasmine Rice

Pork
1 lb ground pork
2 tablespoons oil
1/2 tsp of salt
1/2 tsp pepper
1 tsp of soy sauce (Optional for marinating. I didn't want to just send 1 tsp.)


Sauce
1 teaspoon sugar
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger (peeled)
1/4 cup chicken stock or broth
1 teaspoon toasted sesame oil
1 tablespoon of hoisin sauce
1 lb green beans (snapped in half)

Directions

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.

Mix sauce ingredients and set aside. (DONE)

Heat wok or skillet over medium high, add 2 T oil, 1 tsp of soy sauce and crumble ground pork into the wok and stir fry, breaking up large lumps, until the meat no longer is pink.

Pour the sauce over the meat and stir quickly a few times to season evenly. Cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).

Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.

Jasmine Rice

Rinse at least three times thoroughly. 2 cups rice to 4 cups water for soft rice. 3 1/2 cups for firmer rice.

Chicken Crock-Pot Taco's

4-5 Chicken Breast
1 jar salsa
1 27 oz can Pinto/Black Beans

Place Chicken in crock-pot, pour salsa over chicken and cook on low for 5-6 hours. About an hour before you eat shred Chicken and pour in beans, continue to cook on low for the remaining hour.

BOTTOM ROUND ROAST

Prime Rib will come later in the month. I thought I bought something else...woops.

BOTTOM ROUND ROAST

Ingredients:

2 - 3 pound bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. dried basil
2 cloves crushed garlic

Instructions:

Preheat oven to 325 degrees. Place the roast in a roasting pan and put as much of the rub as you can from the bag back on the roast. Cut a few slits and put garlic and seasonings in those all around the roast.

Roast for about 40 to 50 minutes or until 140 degrees for rare and 160 degrees for medium done meat.

Remove from roaster and cover with foil. Allow the roast to sit for about 10 to 15 minutes as this makes it easier to carve.

POTATOES:

Put in oven at 475 for 30 minutes or until soft to touch. They are already oiled and salted.

Chicken Curry

This is one of our favorites. If you are not a curry fan, you can always substitute a different sauce.

instructions:
Stir-fry chicken and onions in 2 T of oil until onions are lightly browned. Add 2 1/2 cups of water and bring to a boil. Reduce heat, cover and simmer about 10 minutes, or until chicken is cooked and tender. (When the chicken is almost cooked add the carrots.) Once the chicken is cooked, remove from heat, break curry mix into pieces and add to chicken. Stir until completely melted. Once the sauce is melted, add the bell pepper and potatoes and simmer 3-5 more minutes, stirring often. Serve over rice.


recipe:
There really is no recipe since this sauce comes from a box. It's just chicken, veggies (carrot, onion and bell pepper) and potatoes. The sauce is S&B medium hot Golden Curry.

Beef Stew

instructions:

Mix everything together in a crock pot and cook on high 5 hours or low all day.

recipe:

Beef Stew
2 T flour
1 lb beef
2 T cooking oil
3 1/2 cups broth or vegetable juice cocktail
1/2 cup chopped onion
2 T beef bouillon
2 cloves garlic
1/2 t dried basil
1/2 t dried thyme
2 1/4 c cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
1 can diced tomatoes

Place flour in ziplock bag. Add meat and shake to coat. In a large pan brown meat in hot oil. In the bottom of crock pot layer onion, potatoes, carrots and celery. Sprinkle with garlic and spices and then add meat. Pour vegetable juice cocktail or broth over meat. Cover and cook until meat and veggies are tender. (Low 10 hours, high 5 hours.)

PASTA FAGLIOLI SOUP

INGREDIENTS

1 lb ground beef
2 ribs celery, chopped
1 med onion, chopped
1 (16 oz) can, petite diced tomatoes
2 (8oz) cans tomato sauce
6 cups water
6 tsp beef bouillon granules
3 carrots, shredded
6 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp salt
1 (15oz) can red beans
1 cup dry macaroni, cooked

DIRECTIONS

Brown ground beef, celery, onion; drain. Put all ingredients except beans and pasta in a large pot. Simmer 30-40 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until hot.

Gals -

The spices are included in the beef mixture already...so just follow the directions and ENJOY!

Green Chili Chicken and Rice/tortillas

Just add all ingredients into crockpot. Cook on low for 7 hours or high for 3-4. Shred chicken with two forks and serve over rice or on tortillas..I stole Bree' s dorito idea..crumble doritos on top of chicken and rice..
Enjoy!

Recipe
2 cans cream of chicken
1 large can of green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 teaspoon cumin
doritos or blue chips
3-4 large chicken breasts

General Tso's Tiny Spicy Chicken

instructions:
chicken-
Heat sauce over medium heat until sugars are dissolved. Place chicken into a slightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to evenly coat chicken.

rice-
Heat wok over high heat. Pour in 1 Tbsp of oil (not included) and then stir in carrots and peas. Cook about 30 seconds. Crack egg and stir quickly to scramble with the vegetables. Stir in cooked rice (you may want to warm it first). Shake in soy sauce (to your liking) and toss to coat. Drizzle with sesame oil (to your liking) and toss again.

recipes:
General Tso's Tiny Spicy Chicken (I have no idea why it is called this.)
1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch

Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)

Preheat over to 325 degrees.

sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar

Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.

Fried Rice Restaurant Style
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste

In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat.

BROCOLLI AND BEEF

Ingredients:

1 bunch broccoli
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange
juice of 1/2 orange
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil

Directions:

In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.

In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel. (This is done, except for adding cornstarch. Mix the dark liquid in the bowl with one tablespoon of starch from baggie.)

Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.

In the reserved skillet, heat the oil over medium-high heat. Add the steak and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes.

Chicken Parmesan

Boil noodles according to package.

Take chicken breasts and dip into egg, then flour, then breadcrumbs(i mix parmesan cheese with breadcrumbs).
You can fry in pan w/ olive oil or bake at 350 for 20-30 minutes. If you bake, add a slice of mozzerella cheese the last 10 minutes of baking. If you fry, add cheese right after taking out of pan. Top with maranara and serve over spaghetti.

Enjoy!

Manicotti

Just heat oven to 350 and cook for 30 minutes..

Recipe:
Box of manicotti noodles.. boil for 8 minutes

Mix together:
1 15 ounce container of ricotta cheese
6 ounces mozzerella cheese
6 ounces monterey jack cheese
2 tblsp sour cream
1/4 cup chopped italian parsely
1/3 cup seasoned bread crumbs

fill manicotti noodles
cover bottom of pan with thin layer of sauce
pour 2 cups of sauce over top of manicotti and cover with cheese

Enjoy!

Broccoli-Cheese Soup

instructions:

Soup
Heat vegetable portion of soup and sauce portions separately, then combine. The vegetables are quite tender, so fold in the sauce to prevent soup mush. Add cheese and heat until melted.

Cornbread
Melt butter in microwave then combine all ingredients (dry, eggs, butter & buttermilk.) Bake at 400 degrees for 30 minutes in a greased 8" square pan.

recipes:
Broccoli-Cheese Soup
4 potatoes, chopped
4 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 bunch broccoli, chopped
Simmer until tender. Make sauce.
1/2 cup butter
1/2 cup flour
2 t bouillon
2 cups hot water
1 tsp dry mustard
Stir until thick and bubbly. Add sauce to vegetables, then add 1 1/2 - 2 cups shredded Cheddar cheese. Serve when cheese has melted and soup is heated through.

Buttermilk Cornbread-YUM!
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt

Mix ingredients together and pour into greased 8" square pan. Bake at 400 degrees for 30 minutes.

Chipotle Shrimp Taco's

recipe from "The Food Network":
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.