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.

maple salmon

INGREDIENTS:

1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced

1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 pound salmon

DIRECTIONS:

1.	In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2.	Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3.	Preheat oven to 400 degrees F (200 degrees C).
4.	Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Crispy Southwest chicken wraps

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

Rosemary Mustard grilled Chicken

kalynskitchen.com

8 servings

8 boneless, skinless chicken breasts

Marinade:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 tsp. garlic powder or minced fresh garlic (fresh is best)
2 T crumbled dried rosemary (or use 3 T minced fresh rosemary)
1 tsp. coarse ground black pepper
1 T Spike Seasoning (optional, but recommended)
1 tsp. celery seed

(To "crumble" rosemary, put the desired amount into a small zip loc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)

Trim all fat and tendons from chicken, then make small slits going crosswise down the length of each chicken breast. This is to help the marinade penetrate the meat better. Be careful not to cut too far into the chicken. Put chicken and marinade into large zip loc bag and let marinate at least 6 hours or all day.

Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 25 minutes. To get criss-cross grill marks, rotate 45 degrees after about 5 minutes on first side. You may need a spray bottle to squirt out the flames when you first put this on and the oil drips down. (Don't baste with the reserved marinade because it contains bacteria from the chicken.)

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Penne with Roasted Asparagus and Balsamic Butter

Ingredients

• 1 pound fresh asparagus spears
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• 1 pound penne pasta
• 4 tablespoons butter, cut into pieces
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Glazed Chicken

½ c. olive oil (I also use regular oil and it tastes great too)

1/3 c. molasses

2 tsp. Minced garlic

1 ½ tsp grated lemon peel (I use lemon juice if I don’t have a lemon on hand)

4 salmon fillets

Mix oil, molasses, garlic and lemon. Brush on meat while grilling, turn and brush on meat frequently.  The more glaze you get on it the better.

Pasta Salad

1 bag rotini noodles cooked per package direction

fresh veggies chopped into bite size pieces

equal parts ranch and italian dressing, enough to coat noodles and veggies

add veggies to noodles in a large bowl. toss with dressing and serve!

Mrs. Coon's Chicken

1 Tbsp. chopped fresh garlic

1 ½ Tbsp. Chopped fresh ginger root (I use about 1 Tbsp of ginger powder)

1/3 c. brown sugar

1 tsp. Sesame oil

1 c. Kikkoman soy sauce

¼ c. pineapple juice

Mix together and marinate meat at least 6 hours, preferably overnight. Sufficient for 2 lbs of meat.