October 2013

Cassie-homemade sloppy joes with fries and peach pie

JoLayna-lime baked tiapia and greek pilafi

Sarah Chandler-minestrone soup and rolls

Kimberly-baked chicken pasta

Lauri - Homemade Chicken Noodle soup with cornbread(fresh)

 Lisa – BBQ Chicken Spinach Wraps (Fresh)

Haley-enchilada pie

Alisynn-grilled Mahi Mahi

Creamy Chicken Noodle Soup

8 cups water

8 tsp chicken bouillon

¾ cup onion

¾ c – 1 c celery

2 cups carrots, diced

2-3 cups chicken, cooked cubed or shredded

8-12 oz homemade style noodles

1 can cream of chicken soup

¼ cup milk

Cook noodles in water with bouillon for 10-15 minutes while cutting other veggies.  Add veggies and cook all for 15 more minutes or until carrots are fork tender.  Add chicken, cream of chicken soup and milk and warm.  Serve with bread and salad.

Cornbread

1 cup cornbread

3 cups flour

1 cup sugar

4 tsp baking powder

2/3 tsp salt

1 1//3 cup milk

1 cup melted butter

4 eggs

In large bowl mix together dry ingredients.  In medium bowl, beat eggs, add milk and butter.  Pour all at once into dry ingredients.  Pour into greased 9x13 pan.  Bake 350 for  25-30 minutes until golden brown.

Home Made Sloppy Joes and Frozen Peach Pie

Sloppy Joes

NGREDIENTS:

1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard

3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste

DIRECTIONS:

1.	In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.	Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Paula Deen's Frozen Peach Pie

Filling: (this is for 4 pies)

Ingredients
9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt
1 9-inch pie, top crust
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg
Directions
To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.

Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/frozen-peach-pie-filling-recipe/index.html?oc=linkback

Pie Crust

(I doubled the recipe to get enough for the top and bottom crust)

ngredients

	1⅛	cups (about 5 ounces) all-purpose flour, plus some for dusting work surface
	½	tsp. salt
	1	tsp. sugar
	8	Tbsp. (1 stick) cold unsalted butter, cut into about 8 pieces
	~	About 3 tablespoons ice water, plus more as needed

Steps

1. Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.)
3. You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
4. Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than ¼-inch thick), place your pie plate upside down over it to check the size.
5. Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about ½ inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you’re ready to bake, prick it all over with a fork.

September 2013

Cassie-Pesto Penne with Chicken
Lindsey-Spinach Chicken and Pasta Salad
Alisynn-Green Salsa Chicken Tostadas
Janice-Idaho Lasagna
Lauri-Lemon Garlic Shrimp over pasta
Sarah-Tomato Basil Soup with Bread
Lisa-Honey Lime Enchiladas
JoLayna-Take out, fake out Beef and Broccoli
Deanne-Cafe Rio Pork
Kimberly-Panzanella Salad with Chicken

Pesto Penne with Pasta

Pesto:

NGREDIENTS:

1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered

3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1/2 cup extra-virgin olive oil

DIRECTIONS:

1.

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Serve with cooked pasta and chicken

Spinach Chicken and Pasta Salad

> Dressing:
> > 1 Cup vegetable oil
> > 2/3 cup bottled Teriyaki sauce (I use Mr. Yoshida's which I think is the best!)
> > 2/3 cup white wine vinegar
> > 6 T sugar
> > 1/2 tsp. pepper
> >
> > Salad:
> > 16 oz. bowtie pasta, cooked al dente
> > 10 oz package spinach
> > 6 oz bag craisins
> > 3 (11 oz) cans mandarin oranges, drained
> > 1/2 cup cilantro (or parsley), chopped
> > 1 bunch green onions, chopped
> > 1/4 cup sesame seeds, toasted (just put them in a pan on medium heat on the stove to toast them).
> > 6 oz. honey roasted peanuts
> > 2 cups cooked chicke, cut into small pieces
> >
> > Blend dressing ingredients together in blender or food processor. Mix about half of the dressing and all of the cooked pasta in medium bowl and marinate for 2 hours. Save the remaining dressing to put on salad later.
> >
> > Combine rest of salad ingredients in large salad bowl, add pasta and more dressing if desired, and toss. Serves 20.
> >

Cafe Rio Pork

CAFÉ RIO PORK

1/2 tsp. salt                                        2 cans Enchilada Sauce

¼ tsp. pepper                                                1 cup brown sugar

2 tsp. Chili powder                            ½ cup salsa

1 tsp. onion powder                         ½ tsp. Worchester Sauce

2 TBSP. oil                                          ¼ apple juice

Mix all dry ingredients together, Rub the pork roast with oil and then rub the dry ingredients onto pork roast. Mix Enchilada Sauce, brown sugar, salsa, Worchester Sauce & apple juice. Put in crock-pot on low for 4 hours. Cooking time may vary depending on your crock-pot.

·         I’ve included everything except for the Worchester sauce and don’t use the whole container of apple juice measure it out.

CAFÉ RIO DRESSING

1 cup of Mayonnaise                                                2 cloves of garlic

½ cup milk                                                     ½ cup cilantro

2 TBSP lime juice or 1 lime squeezed         ¼ cup green salsa

1 packet Hidden Valley Dressing Mix         Hot Sauce (usually 2 drops)

Put all ingredients into blender and blend up. Put in refrigerator at least 3 hours to chill.

            *I’ve included everything except the Mayonnaise, milk, & cilantro and hot      sauce.

CAFÉ RIO LIME RICE

In sauce pan sauté 2 TBSP of Butter and 1 yellow onion chopped & 2 tsp of garlic chopped. Next in a large bowl bring to a boil 6 2/3 cup of water. Add 8 bullion chicken cubes & I bunch of cilantro chopped. 2 tsp of cumin, 1 small can diced green chilies, 1 TBSP lime juice, ½ tsp salt. Bring to a boil and then add garlic and onions that are sautéd. Add 3 cups of rice. Reduce Heat, cover & simmer for 30 minutes.

This recipe works best with Parboiled Rice. I’ve tried several recipes and this works every time.

Tomato Basil Soup

August 2013

Cassie-coconut chicken curry
Sarah-Gilled Tandoori Style Chicken
Lauri-Spicy Honey Chicken
JoLayna-Penne Asparagus
Kelly-Cranberry Chicken
Alisynn-
Lisa-Teriyaki Chicken Salad

Teriyaki Chicken Salad

2 chicken breasts
1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1cup grapes sliced in half
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas or pasta
Lettuce leaves for sandwhiches
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Teriyaki Sauce is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
Right before serving, add mango or oranges, pineapple, grapes and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on pasta, a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)
Teriyaki Sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks.

Spicy Honey Chicken

8 boneless, skinless chicken thighs                             Rub

(thighs work better in this recipe than                                    2 tsp granulated garlic

breasts). About 2 lbs                                                   2 tsp chili powder

                                                                                    ½  tsp onion powder

2 tsp vegetable oil                                                       ½ tsp coriander

                                                                                    1 tsp kosher salt

Glaze                                                                           1 tsp cumin

½  cup honey                                                               ½ tsp chipotle chili powder

1 Tbsp cider vinegar

1. Preheat grill to medium-high heat or about 400 degrees
2. Combine rub ingredients in a small bowl.
3. Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel.  Drizzle oil over chicken and rub it in with your hands.  Rub the spice rub into the chicken thighs.  Grill for 3-5 minutes on each side.
4. For the glaze:  while chicken is cooking, warm honey in the microwave for about 15 seconds.  Whisk in vinegar.  Reserve 2 Tbsp glaze and brush the rest on the chicken in the final moments of cooking.  Remove chicken from the grill and allow to stand 3-5 minutes.  Drizzle reserved 2 Tbsp of glaze over the chicken while it’s standing.

Grilled Tandoori Style Chicken with rice

Grilled Tandoori-Style Chicken

8-10 boneless, skinless chicken thighs, (2 ½ lbs.)

¾ C plain Greek Yogurt

1 lemon, zested and then juiced

4 cloves garlic, roughly chopped

½ C chopped white onion

¼ C extra virgin olive oil

1 ½ t kosher salt

¼ t ground black pepper

1T paprika

2 t ground cumin

2 t ground ginger

1 t turmeric

½ t ground red pepper

Cilantro for garnish

1.     Rinse chicken thighs in cold water and pat dry.  Trim off excess fat and place in large Ziploc bag.

2.     Place all remaining ingredients, except cilantro in a blender and blend until smooth.  Pour into bag with chicken and marinate in the refrigerator 8-24 hours.

3.      Pre-heat grill to medium-high and oil grill to avoid sticking.  Place chicken on grill and close lid.  Cook 4-6 minutes before flipping and then cook an additional 4-6 minutes.  Can also be cooked on a broiler. 

Indian Rice

¼ C diced onion

2 C water

2 chicken bouillon cubes

1 t ground turmeric

½ t curry powder

1 C jasmine rice

In Medium-sized pot heat 2 teaspoons olive oil and sauté chopped onion about three minutes.  Add two cups water and two bouillon cubes and increase heat until water boils.  Use a spoon to break-up bouillon cubes.  Add spices and rice and stir to combine.  Reduce heat to low simmer, cover and cook 15-20 minutes or until all water is absorbed.  Fluff with fork.

Coconut Chicken Curry

Ingredients:
Coconut curry sauce (from costco)
fzn chicken
Naan (from costco)

Cook chicken according to preference and add sauce. Heat through.  Adding cooked and cubed sweet potatoes is an option we like to do.  Heat naan and serve over rice, if preferred.

July 2013

Cassie-Pulled Pork Sandwiches with Coleslaw
Cassie-Black Bean Tacos with Grilled Peach Salsa
Lauri-chicken asparagus bowtie pasta and caramelitas

Lauri - Sweet and sour meatballs with rice and broccoli

Kimberly -mango chicken tacos

Lisa- Quinoa Burritos (similar to southwest wraps, but with quinoa)

JoLayna-Coconut Chicken

JoLayna-GrilledMalibu Chicken

Lindsey. Red sauce Shrimp w/ angel hair pasta

Lindsey- Lemon pepper shrimp w/linguine 

Coconut Chicken

Preheat oven to 375.

4 chicken breasts cut into chunks

Melt 1/4 cup coconut oil or butter, drizzle over chicken

In large ziploc combine:

     *1 cup finely shredded unsweetened coconut

     * 1/4 cup coconut flour

     * 1 tsp pepper

     * 1/2 tsp each of

           onion powder

           garlic powder

           paprika.

Shake to combine.

Add chicken and shake bag to coat pieces. 

Dump into a shallow baking dish and bake 20 minutes or until chicken is cooked through and browned.

Serve with Dijon mustard mixed equally with honey.

Grilled Malibu Chicken Recipe:

From: six sisters stuff

Ingredients:

6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 Tbl. unsalted butter, melted
2 Tbl. BBQ seasoning (I used Famous Dave’s)
1 Tbl. plain yellow mustard
1 Tbl. honey
1 Tbl. molasses
2 tsp Worcestershire sauce
1 tsp chili powder

Directions:
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce.

Top each breast with two slices of ham and drizzle the ham with the sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.

Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

Lemon Pepper Shrimp Linguini

1 pkg Linguine pasta

1 T olive oil

6 cloves garlic

1 can chicken broth

1 lemon, juiced

1/2 tsp lemon zest

salt to taste

1/2 tsp pepper

1 lbs shrimp

1/4 cup butter

3 T parsley

1 T basil

Cook pasta till done.  HEat oil in large saucepan over medium heat and saute garlic about 1 minute.  mix in chicken broth, lemon juice, zest, salt and peper.  Reduce heat and simmer until liquid is reduced by about 1/2.  Mix shrimp butter parsley and basil into the saucepan.  cook 2-3 more minutes.  Stir int he pasta and cook 2 minutes more.

***Replace 1/2 cup chicken broth with 1/2 cup white wine if desired

Pulled Pork Sandwiches with Coleslaw

Ingredients
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
2 red onions, thinly sliced
2 cups water
16 ounces barbeque sauce
Directions
Stud the roast with cloves and rub with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Read more at: http://www.foodnetwork.com/recipes/dinner-impossible/bbq-pulled-pork-sandwiches-recipe/index.html?oc=linkback

Angie's Dad's Best Cabbage Coleslaw (allrecipes.com)

INGREDIENTS:

1 medium head cabbage, shredded 1 large red onion, diced 1 cup grated carrots 2 stalks celery, chopped 1 cup white sugar

1 cup white vinegar 3/4 cup vegetable oil 1 tablespoon salt 1 tablespoon dry mustard black pepper to taste

DIRECTIONS:

1.	In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Black Bean Tacos with Grilled Peach Salsa

I did the black bean modification on this recipe. The original is below. Recipe from http://www.aintnomomjeans.com/2013/07/yum-inflammation-reducing-chicken-tacos-with-grilled-peach-salsa.html#more

Chicken:
Raw chicken for grilling
Turmeric
Chili Powder Blend
Lime juice
Salt

Salsa:
Peaches
Onion (red onion or scallions)
Cilantro
Balsamic Vinegar
Salt

Topping:
Kale
Olive Oil
Limes
Salt
 
Corn Tortillas 
Olive Oil

1.  Prep Grill

You'll be grilling some peaches first, then chicken. 

1.  Marinate Chicken*

Generously salt the raw chicken, then rub in your fav chili powder blend (we used Morton's) and turmeric.  Stick into a shallow dish, and squeeze lime all over it.  Let marinate while you work on the salsa.

*To make this dish vegan, you could easily sub in black beans for the chicken by sauteing them with the same spices as above.

2.  Make Salsa

Cut a bunch of peaches in half, grill.

Once grilled, pull of skins (they slide right off), then roughly chop the peaches.

Add in diced onion and cilantro (we did an entire bunch of cilantro, and roughly half of a red onion.)

Toss with a splash of balsamic and salt to taste.  (Add some, stir and taste.  Add more, stir and taste again.)

3. Make Kale Topping

Slice Kale as thinly as possible.  Toss with 1/4 c. of olive oil, 2-3 TBSP lime juice, 1 TBSP honey and salt to taste.  Set aside to soften slightly.

4. Grill Chicken

Once the chicken has finished grilling, either shred it or cut it into strips.

5.  Grill Corn Tortillas

Brush the corn tortillas with a bit of oil, then throw on the grill - just a few seconds each side.  If you over-grill them, just serve this as tostadas, instead of tacos.

6.  Assemble!

This is the fun part.  Throw some chicken (or beans) onto a corn tortilla, top with the peach salsa and kale salad.  Dig in!

Asparagus Chicken Bowtie Pasta and Caramelitas

                            Lauri Lund

8-12 oz bowtie pasta or ziti

1 1b fresh asparagus

2 chicken breasts cut into bite sized portions

2 cloves of garlic minced

½ tsp Tabasco (hot) sauce

¼ tsp red pepper flakes

¼ cup olive oil

3 Tbsp butter

½ tsp salt

¼ tsp pepper

¼ - ½ cup (or more) parmesan cheese

Pasta

Cook pasta according to package directions.

Sauce

Cut asparagus into 1 inch pieces, discarding the bottom woody parts.  Cut chicken into bite sized pieces.

Heat olive oil and butter; add minced garlic, red pepper, and hot sauce (Omit pepper and hot sauce if you don’t want it spicy – it does give it a little fun flavor though).  Sauté for 2-3 minutes or until fragrant, but don’t let it burn.  Add raw chicken and cook until mostly done.  Add asparagus, salt and pepper.  Cook until asparagus is tender/crisp (about 5-6 minutes). Add this mixture to pasta and mix together and serve with  parmesan cheese on top of each serving.

Carmelitas                                                                             Lauri Lund

2 cups flour

2 cups quick oats

1 ½ cups brown sugar

1 tsp baking soda

½ tsp salt

1 ¼ cup butter

3 Tbsp flour

1 bottle caramel topping

½ bag of chocolate chips

1. Preheat oven to 350 degrees.   Mix together first 5 ingredients.  Melt all the butter and add to the mixture.  Grease 9x13 pan and press HALF of the flour/oat/butter mixture into the bottom of the pan.  Bake for 10 minutes. 

2. Combine caramel topping and 3 Tbsp of flour.   While the crust is still hot, drizzle the caramel mixture onto the crust and then sprinkle with the chocolate chips (I like to reserve a few for the top).  Crumble the remaining flour/oat/butter mixture over the top and press lightly.  Sprinkle with remaining chocolate chips (if you want). 

3. Bake again at 350 for 18-22 minutes.  Cool.  I actually like these better the second day, when they are not as gooey.  I usually cut them into bars on the first day and then they dry out a little more and are really yummy the next day. 

June 2013

Cassie-Chicken Enchiladas
Cassie-Baked Shrimp Scampi
Lindsey-Amber's Italian Crockpot chicken
Lindsey-Apricot Crockpot chicken
Lindsey-Carolyn's Zucchini Bread
Lauri-Pork Tenderloin with roasted Garlic-Rosemary Potatoes
Lauri-Pineapple Bacon Turkey Burgers with Sweet Potato Fries
Alisynn-Tacos in a bag
Alisynn-Polly's perfect chicken

May 2013

JoLayna-Rosemary Mustard Grilled Chicken
JoLayna-Pennewith Roasted Asparagus (or broccoli) and Balsamic Butter
Cassie- Maple Salmon
Cassie-Smoked Pork Shoulder with Pineapple Upside Down Cake
Lindsey-carnitas de puerco
Lindsey-spinach tortellini
Alisynn-Pulled Smoked Pork
Alisynn-Glazed Chicken
Lauri-parmesan tilapia
Lauri-grilled shrimp
Danelle-Southwest Chicken Wraps
Danelle- taco soup

Pulled Smoked Pork

In crockpot add:

3-4 lbs meat

1 T worcesterchire sauce

1/2 bottle liquid smoke (any flavor)

1 T celery salt

1 T Garlic Salt

Cook on high for about 6 hours

Amber's Italian Crock Pot Chicken

2-4 boneless chicken breasts
1 can cream of chicken soup
1 pkg cream cheese, softened
1 pkt Good seasons italian dressing mix
Combine soup, cream cheese and dressing mix.  Pour over chicken in crock pot and cook all day on low heat.  serve over noodles or rice.

Apricot Crock pot Chicken

4-6 chicken breasts
8 oz bottle Russian salad dressing
1 cup apricot jam
1 pkg dry onion soup mix
Mix the dressing jam and soup mix.  Pour over chicken.  bake, unocered at 350 for 1 hour or cook in crockpot on low 6-8 hours.

Crispy Southwest Chicken Wraps

INGREDIENTS

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar) Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe Source: original recipe from Mel’s Kitchen Cafe

Carolyn's Zucchini Bread

3 c flour
1 T cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 eggs, beaten
1 c sugar
1 c brown sugar
1 c oil
1 T vanilla
2 cups peeled and grated zucchini
Mix flour cinnamon, salt, baking soda and baking powder together.  set aside.  beat eggs, sugar, brown sugar, oil and vanilla.  Slowly mix in dry ingredients.  blend in grated zucchini. Pour into 2 greased and lightly floured loaf pans.  Bake at 325 for 60-70 min.

Polly's Perfect Chicken

Polly's Perfect Chicken

1tsp butter

3 boneless chicken breasts

1 dry pkg. Good Seasons

Zesty Italian mix

stir inside crock-pot. Cook on high about and hour and then add:

8 oz. cream cheese

milk - enough to reach desired gravy consistency.

1 can cream of mushroom soup

stir and cook on low 3-4  hours on low

if you are out all day , it is ok to dump ingredients in together and leave on low all day

serve over rice or noodles

Tacos in a bag

Individual sized dorito or frito chips

ground beef

taco seasoning

black beans

lettuce

tomato

red and green peppers

shredded cheese

sour cream

brown ground beef and add taco seasoning to taste. heat black beans through. chop lettuce, tomato, peppers. slit open the side of the dorito bag. crush the chips then add the meat, beans and toppings into the bag. Grab a fork and feast! This is a fun meal to eat and my kids LOVE it! I love that there is very little clean up!

Baked Shrimp Scampi

INGREDIENTS:

1 cup butter 2 tablespoons prepared Dijon-style mustard 1 tablespoon fresh lemon juice

1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 pounds medium raw shrimp, shelled, deveined, with tails attached

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3.	Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4.	Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

chicken enchiladas

INGREDIENTS:

1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2.	In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3.	Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4.	In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Smoked Pork Shoulder with PIneapple upside down cake

Pinneaple upside down cake, courtesy Betty Crocker

1/4

cup butter or margarine

1

cup packed brown sugar

1

can (20 oz) pineapple slices in juice, drained, juice reserved

1

jar (6 oz) maraschino cherries without stems, drained

1

box Betty Crocker® SuperMoist® yellow cake mix

Vegetable oil and eggs called for on cake mix box

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Makes 12 servings

Smoked Pork Shoulder

Freezer: Pork

Fridge: Potatoes, onion, 2 spice bags, bay leaves an BBQ Sauce

Pantry: none

Preheat oven to 325 degrees F.

Sprinkle 1 side of the roast with half of the House Seasoning (salt and pepper mixture), making sure to rub well. Flip the roast over and rub the remaining 2 House seasoning into the roast. Repeat the process with the seasoned salt (orange seasoning bag) and liquid smoke. Place the roast in a large roasting pan. I line the entire pan with foil.  Slice the onion and add it around the roast along with 1 cup water and bay leaves. Place in the oven and cook for 2 ½-3  hours.  Remove from oven and add quartered potatoes. (Carrots would be great too). Pour in an additional cup of water, cover again and cook for another 45 minutes to an hour (or until vegetables are tender). Let meat cool for a few minutes and then slice. Serve with barbeque sauce.