Mama's Little Notebook
Mamas Little Notebook
United States
FOOD...Mmm Mmm Good!
Ingredients
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- 1/2 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Directions
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
- In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Grilled Fish Tacos
Ingredients
Tacos:
- 2 pound white flaky fish such as cod, talapia or mahi mahi or orata
- 1/2 cup canola oil
- 2 limes, juiced
- 2 tablespoons ancho chili powder
- 2 jalapeno, coarsely chopped
- 1/2 cup chopped fresh cilantro leaves
- 16 flour tortillas
Garnish:
- Shredded white cabbage
- Guacamole
- Hot sauce
- Sour Creamcream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill or pan with a little oil. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes. Makes 6-8 servings
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Sour Cream Enchiladas
Ingredients
Directions
In a large bowl blend the 2 cups sour cream, chopped onion, ground cumin and 1 cup of the cheese.
In a shallow dish (a pie plate works well) warm the enchilada sauce slightly. 20 seconds in the microwave works well.
Spread about a tablespoon of enchilada sauce over the bottom of a large ungreased casserole/lasagna dish. Fry the first tortilla in oil in a very hot pan just enough to make it soft, then dip into the warm enchilada sauce right away so that both sides are coated. While the first tortilla cools in the enchilada sauce, start the next tortilla frying in the pan. While that tortilla fries spread about 2 tablespoons of the mixture horizontally across the center of the cooled tortilla and fold the bottom and top over then place in the casserole dish. Repeat with each tortilla. Spread remaining cheese over top. Bake uncovered in a 375 degree oven for 20 minutes. If desired, garnish with sour cream, green onions, olives or avocados.
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French Onion Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large yellow onion, halved and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup port wine
- 6 cups reduced-sodium beef broth
- Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
- 8 slices Gruyere cheese
Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
Remove bay leaves and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly. Serves 4
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Indian Turkey Burgers
Ingredients
11/2lbs ground turkey
1T curry powder
1t ground cumin
1t ground corriander
1/2c chopped fresh cilantro
1/2c sour cream
1T jarred mint sauce (not jelly)
juice of 1/2 a lime
Instructions
Mix together turkey, curry powder, cumin, corriander & cilantro until blended. Form into 4 patties and place on med/hot grill. Grill for approx 8 minutes on each side or until juices run clear. For sauce, mix sour cream, mint and lime. Serve on top of burgers.
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Seafood & Asparagus Fettucini
Ingredients
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 3 tablespoons olive oil, or more if needed
- 6 cloves garlic, pressed
- salt and pepper to taste
- 1 pound dry fettuccine pasta
- 2 teaspoons olive oil
- 1 pound uncooked shrimp - peeled, deveined, and tails removed (you can also add scallops)
- 1/2 teaspoon seafood seasoning (such as Old Bay®), or to taste
- 1 cup shredded Parmesan cheese, or more if desired
Directions
- Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3 tablespoons of olive oil over medium heat, and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
- Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
- Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
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Creamy Shepherds Pie
- 2 pound(s) of ground beef
- 2 1/2 pound(s) of russet potatoes
- 1 medium yellow onion
- 1/2 pound(s) of white mushrooms
- 1/2 pound(s) of baby bella mushrooms
- 1 cup(s) of frozen peas
- 1 cup(s) of frozen corn
- 1/2 cup(s) of plus 2T butter
- 8 ounce(s) of Philadelphia cream cheese divided
- 1/2 cup(s) of half & half
- 1 tsp. of seasoning salt
- 2 cup(s) of beef stock or broth
- 1 tbsp. of worchestershire sauce
- 1 tsp. of pepper
- 2 tsp. of salt
- 3 tbsp. of flour
- 1 clove fresh garlic finely chopped
- 3 tbsp. of olive oil
- Preheat oven to 425 degrees
- Peel and quarter potatoes. Boil for approx 15 to 20 minutes or until tender.
- While the potatoes cook, brown the ground beef in a saucepan, being to sure to let it caramelize and brown.
- Meanwhile start sauteing the onion and garlic together over medium heat in 2T of olive oil.
- While the onions cook add 2T of butter the meat quickly stir, then add the flour. Mix for a minute to brown the flour, then add the beef stock. Stir until well combined and let simmer until thickened.
- Add salt & pepper to the meat and stir well.
- Add an additional tablespoon of oil to the onion pan and add mushrooms, cook until tender
- Drain potatoes. Add remaining butter, 4oz Philadelphia cream cheese, half & half, and seasoning salt. Mash potatoes either by hand or in a mixer until smooth. Test for salt, add a little to taste if needed.
- Add mushrooms and onions to meat mixture.
- Stir in remaining Philadelphia cream cheese, mix until melted and well combined.
- Add peas & corn to meat mixture, then immediately transfer to an oven-proof baking dish.
- Top the meat with the potatoes, spread evenly and score the top for decoration. Garnish with a little dried parsley.
- Bake at 425 for 10 to 15 minutes until golden brown.
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Monte Cristo Quesadilla with Berry Dipping Sauce
This recipe is so easy and quick, but so delicious and pretty to serve! It's a creamy combination of ham, turkey, cream cheese & jack cheese snuggled between two egg dipped flour tortillas, fried to crispy, gooey goodness and then paired with an incredible fruit sauce.....this dish is AWESOME!
Ingredients
8 taco sized flour tortillas
16 slices deli ham (depending on size & your own taste)
16 slices deli oven roasted turkey (depending on size & your own taste)
8 ounce(s) of Philadelphia cream cheese
2 cup(s) of shredded Monterey Jack cheese
6 eggs
1 cup(s) of milk
1/4 tsp. of cinnamon (to your taste)
1 tsp. of vanilla
1 cup(s) of frozen sweetened sliced strawberries
1 cup(s) of frozen unsweetened raspberries
4 tsp. of corn starch
Directions
Preheat a stove top griddle on to a low/medium heat.
Meanwhile, spread one side of each tortilla with 1oz of cream cheese.
Layer ham, jack cheese and turkey on four of the tortillas.
Top with four remaining tortillas.
Now to start the sauce.
Add berries and juice and corn starch to a saucepan until well blended.
Heat on medium until thick and bubbly.
Transfer sauce to serving dish to cool.
Beat eggs, milk, cinnamon & vanilla in a dish big enough to accomodate at least one quesadilla.
Take each quesadilla and submerge in egg mixture until well covered.
Place on hot griddle for about 5 to 7 minutes each side.
Cut each quesadilla into 4 quarters and garnish with a dusting of powdered sugar and a little parsley. ENJOY!
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Crispy Chicken Cutlets & Summer Broccoli Salad
Chicken
Ingredients
- 1 cup flour
- 2 eggs, lightly beaten
- 1 1/2 cups leftover cooked rice (as needed for coating)
- 2 chicken breasts
- Salt and ground black pepper
- 4 tablespoons canola oil
- 1/2 cup chicken stock
- 1/4 cup honey
- 2 tablespoons tamari or soy sauce
- 1/2 lemon, thinly sliced
Preparation
On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other.
Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets.
Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top. Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.
Season the cutlets with salt and pepper on both sides, then turn them lightly into the flour. Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well. Repeat with the remaining cutlets.
Place a large, nonstick skillet over medium-high heat with a thin layer of vegetable oil. Cook the cutlets in a single layer (in two batches if necessary) for about 3-4 minutes on each side, until the juices run clear and the outside is golden brown.
While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices. Reduce until syrupy.
- 4 cups broccoli florets
- 1 cup chopped green pepper
- 1 cup sliced carrots
- 1 cup raisins
- 1 cup chopped walnuts
- 1 medium onion, chopped
- 1 cup mayonnaise
- 1/2 cup sugar
- 1/4 cup white vinegar
Directions
- In a large serving bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar and vinegar until smooth. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour or until serving
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2T Italian seasoning
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
approx 1C frozen spinach (thawed & squeezed make sure you get ALL of the water out)
12 lasagna noodles
Directions
In a large skillet over medium heat brown the ground beef & italian seasoning.
Drain the grease.
Add spaghetti sauce and simmer for 5 minutes. (If I have time I start the sauce in the morning and put it in the crockpot with extra italian herbs and let it cook all day!)
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, and half of the grated Parmesan cheese.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 4 uncooked lasagna noodles, 1/4 cup sauce 1 3/4 cup of the cheese mixture, then sprinkle spinach. Repeat layers twice. Top with 3 noodles, remaining sauce, spinach & remaining mozzarella and Parmesan cheese. Cover with foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
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4 to 6 medium sized baking potatoes
- Combine ground beef, seasoning mix, onion flakes & cilantro mix until evenly blended.
- Divide meat into 6 patties.
- Grill to desired doneness, about 8 minutes on each side for medium burgers.
- While burgers are cooking, make the guacamole. Mash avacado, add sour cream, salsa, lime juice & garlic salt. Cover and refrigerate until ready for use.
- Before taking the burgers off the grill place a slice or 2 of pepper jack cheese on each one and leave until slightly melted.
- Top with lettuce, tomato & guacamole and a little cilantro. Enjoy!
Make Ahead Easter Brunch 
This is a great meal for Easter Brunch as you can make it ahead the night before! It's always a hit.
Ingredients
11/2 lb roll sausage
8-12 slices whole wheat bread
8 eggs
3 cups milk
pinch of salt
2 cups grated cheese
Instructions
Cook sausage until brown and crumbly, set aside. Place 4 to 6 pieces of bread in a single layer on bottom of pan (will vary depending on what bread you use). Mix together eggs, milk and salt. Layer half of the sausage over the bread, then one cup of cheese. Repeat bread, sausage and cheese layer. Slowly pour egg mixture over the dish, making sure to cover all of the bread. Cover and refrigerate over night. Bake covered at 350 for 45 minutes. Uncover and bake for an additional 15 mintutes until brown.
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- 3 tablespoons vegetable oil, divided
- 2 1/2 pounds ground turkey or ground sirloin
- 1 zucchini
- 2 carrots, peeled
- 1 onion, peeled
- 3 cloves garlic, peeled
- 3 tablespoons chili powder, 3 palm fulls
- 2 teaspoons ground cumin, 2/3 palm full
- 1 tablespoon coriander, a palm full
- Salt and freshly ground black pepper
- 1 cup beef stock
- 6 (8-inch) flour tortillas
- 3 cups shredded Chihuahua cheese or Monterey Jack
- 4 scallions, chopped
- 2 hearts romaine lettuce, chopped
- 3 plum tomatoes, seeded and chopped
Directions
Preheat oven to 400 degrees F.
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
Ingredients:- 3 cups diced leftover corned beef
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 green bell pepper, chopped
- 1/2 teaspoon dried leaf thyme
- 2 tablespoons spicy mustard or grainy mustard
- 16 to 24 ounces hash brown potatoes, thawed
- freshly ground black pepper
- 1 1/2 cups shredded Swiss cheese
Preparation:
Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.
Ingredients:
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 2 quarts chicken broth
- 1 1/2 cups chopped or julienne-cut carrots
- 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
- 1/4 cup pearled barley
- 1 small bay leaf
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon freshly ground black pepper
- 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
- 1 can (14.5 ounces) tomatoes, diced, undrained
- salt, to taste
Instructions
Serves 6 to 8.
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Ingredients- 4 cups hot water
- 2 tbsp. cider vinegar
- 2 tbsp. sugar
- 1/2 tsp. freshly ground pepper
- 1 large or 2 medium onions, cut into wedges
- 1 3-lb. corned beef round or brisket, packaged with spices
- 8 small white or yellow potatoes, scrubbed and cut into quarters
- 1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
Instructions
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
1 whole chicken roasted & deboned and broken into bite sized pieced (you can use 4 chopped & sauteed chicken breasts)5 bunches fresh broccoli or 16oz package frozen florets thawed
2 cans cream of chicken soup
1 cup mayo
1/2 cup sour cream
1 tsp curry powder (add more or less to your taste)
2 tablespoons lemon juice
2 cups cheddar cheese
1 cup Italian bread crumbs
Layer broccoli on the bottom of a 9x13 pan. If you are using fresh broccoli steam it until slightly tender first. Layer the chicken over the broccoli. In a separate bowl mix the soup, mayo, sour cream, lemon juice and curry. Spread over the chicken. Sprinkle cheese, then breadcrumbs. Bake uncovered at 350 for approx 45 minutes.
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Ingredients
3 tablespoons chili seasoning mix (1.25-oz packet)
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1 tablespoon lime juice
2 lb flank steak
2 tablespoons olive oil
Steps
- Position oven rack 6 inches from broiler, then preheat oven on broil. Combine chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak. (If you have time let steak marinade)
- Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium-rare, longer for desired doneness). Let steak stand 5-10 minutes before slicing. Slice thinly across the grain.
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Roast Beef Burritos
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 4 tomatoes, chopped
- 2 cups chopped cooked roast beef
- 1 (8 ounce) jar prepared taco sauce
- 1 (4 ounce) can diced green chile peppers
- 1/2 teaspoon cumin
- 1/8 teaspoon red pepper flakes, or to taste (optional)
- 6 (7 inch) flour tortillas, warmed
- 1 1/2 cups shredded Cheddar cheese
- 2 cups shredded lettuce
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
- Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
1/2 cup butter, cut into pieces
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Chicken Stock or Broth
2 cans (14 ounces each) artichoke hearts, drained and chopped
2 cans (14 ounces each) sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5- to 7-pounds)
Garlic powder
- Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the stock, artichokes, mushrooms, parsley and black pepper and heat to a boil.
- Remove the skillet from the heat. Add the stuffing and mix lightly.
- Heat the oven to 400°F. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting.)
- Season the pork with additional black pepper and the garlic powder. Place the pork in a 17 x 11-inch roasting pan.
- Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
Crescent Bacon Cheese Bites
Ingredients
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 1/3 cup shredded Swiss cheese
- 1/4 cup chopped cooked bacon
- 1 tablespoon chopped green onion
- 1 egg
- 3 tablespoons whipping cream
Directions
- Heat oven to 375 degrees F.
- If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
- Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
- Saute ham in a little olive oil until lightly browned
- mix eggs with milk salt & pepper
- pour egg mixture into pan and let it sit until bottom begins to cook
- put pan under broiler to cook the top
- split biscuits
- cut egg into six equal portions and place on biscuit
- top with cheese
Grease the bottom of an 8"X 8" pan.
Place on bottom of pan a healthy layer of sliced leftover turkey.
Then on top of the turkey place 2 layers of sliced swiss cheese.
Next mix together one regular sized can of cream of mushroom soup, 1/8 cup sherry, 1/2 cup heavy cream, salt and pepper.
Pour cream mixture over swiss cheese.
Then place on top of cream mixture a layer of leftover stuffing.
Drizzle over the top of the stuffing about a 1/4 cup melted butter
Bake in 350 degree oven for 30 minutes. ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Left Over Turkey Pot Pie
2 tablespoons garlic
1 cup onions
1/2 cup celery
1/2 cup carrots
1/4 cup flour
2 cups turkey or chicken stock
1/2 cup of half and half
1/4 teaspoon poultry seasoning
1/3 cup frozen peas
1/2 cup leftover green bean casserole
1 cup leftover turkey meat
Add salt and pepper to taste
Sauté ingredients through the carrots in 1/4 stick butter. Add the flour and sauté for 1-2 minutes. Combine with the remainging ingredients and fill pie pan. Top with a puff pastry sheet.
Bake at 375 for 35 to 40 minutes. :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Angel Chicken I love anything you can make in the crock pot! This one is a winner!
Ingredients
- 6 skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 (10.75 ounce) can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 1 pound angel hair pasta
Directions (Oven)
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
- Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Directions (Crockpot)
Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours.
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Homemade Mac'n'CheeseThis is a friends recipe...delish!!
- 8 tbsp butter
- 6 tbsp flour
- ½ tsp Cayenne Pepper
- salt & pepper to taste
- 3-3/4 cups hot milk
- 4 cups grated cheddar cheese
- 1lb macaroni noodles cooked
- ½ cup heavy cream
- ½ cup bread crumbs
Directions:
- Preheat oven to 350 degrees.
- Melt 6 tbsp of butter in medium sauce pan over low heat.
- Add flour and cook, stirring constantly, for about 4 minutes. You may have to turn up the heat. The flour mixture must foam as it cooks or the sauce will have a raw flour taste.
- Stir in cayenne and season to taste with salt & pepper.
- Whisk in hot milk, ½ cup at a time and cook, stirring until sauce thickens.
- Reduce heat to low and stir in 2 cups of cheese, stirring constantly until cheese melts, about 2 minutes.
- Combine cooked pasta and sauce in large bowl.
- Sprinkle ½ cup of cheese over the bottom of a buttered 8x11 baking dish. Place a third of the pasta in the dish and top with ½ cup of cheese. Then repeat, layering pasta & cheese and ending with cheese. You should get about 3 layers.
- Pour cream over assembled mac & cheese.
- Melt remaining butter (2tbsp) in skillet, add bread crumbs. Stirring to coat.
- Sprinkle bread crumbs over mac & cheese.
- Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.
- Enjoy!
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Swiss Chicken Casserole
- 6 skinless, boneless chicken breasts
- 6 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
- Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
- Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
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Teriyaki Chicken
This recipe belongs to a friend of mine. It is so delicious though, I asked her if I could share it here!A very quick and easy meal! I served this over brown rice with grilled lemon asparagus. Tasty!Chicken Fettucine
4 boneless skinless chicken breasts cut into bite sized pieces1 cup (2 sticks) butter6 cloves garlic32oz sour cream3 cups grated parmesan cheese1 T marjoram1t basil leaves1t oregano Melt 1 cube butter in pan add 3 cloves of garlic and sautee. Add meat and cook through. Take out meat, add the rest of the butter and garlic and sautee. In a bowl mix sour cream, cheese and 1T flour. Once combined mix in with the butter & garlic mixture. Add spices, mix well then add the meat and let simmer for about 15 minutes. Serve in a 9x13 pan on a bed of cooked noodles. ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Guacamole Burgers
- 2 avocados - halved, peeled, and pitted
- 1/2 lime, juiced
- 1 teaspoon chili powder
- 1 fresh jalapeno peppers, seeded and minced
- 1/2 cup chopped cilantro
- 1/4 cup minced onion
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt to taste
- 2 pounds lean ground beef
- 1/2 lime, juiced
- 1 tablespoon minced garlic
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 6 slices Monterey Jack cheese
- Bacon (optional)
- 6 hamburger bunsDIRECTIONS
- Preheat an outdoor or indoor grill to medium heat.
- To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
- In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
- Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.
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Homemade Italian Red Sauce
- 10 ripe tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 teaspoon Italian seasoning
- 1/4 cup Burgundy wine
- 1 bay leaf
- 2 stalks celery
- 2 tablespoons tomato paste
DIRECTIONS
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Taste, and add more salt, pepper, oregano to your taste. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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Bacon Wraps
Ingredients 4 Italian Sweet Sausage ( I used turkey sausage. It's whatever you prefer)4 Brat Buns or small hoagie rollsPepper Jack Cheese1 small sweet onion8 strips of baconDirectionsIn a skillet, bring about a quarter of an inch of water and 2T of olive oil to a boil. Place sausage in and cook on medium heat until the water has boiled off (the oil will remain and will allow your sausage to brown). Once the sausage is brown, split it lengthwise down the middle but don't cut it all the way through. Slice a the cheese lengthwise off the block and "stuff" the middle of the sausage. Place the cheese stuffed sausage in the bun and tightly wrap the bacon around the bun. Place on baking sheet and cook for about 20 minutes at 350. While the buns are browning, slice up a small onion and fry in a little olive oil. Once the bacon is brown, pile the onions on top of each bun and serve. Delish!!!::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Honey Mustard Cauliflower Cheese
Ingredients1 whole head cauliflower1-11/2 C mayo11/2 T yellow mustard1t honey1C shredded cheddar cheese Steam head of cauliflower whole in microwave until tender. Meanwhile combine mayo, mustard & honey. Drain excess water from cauliflower, pour mayo mixture over the top of the cauliflower. Sprinkle cheese on top and broil on low until cheese is melted and golden.:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Crispy Chicken Drumsticks
- 8 chicken legs
- Extra-virgin olive oil
- 1 cup panko bread crumbs
- Kosher salt
- Freshly ground black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
Wash chicken legs under cold running water. Drain and pat dry with paper towels, then toss in olive oil. In a large ziplock bag, combine seasonings and panko bread crumbs. Drop the drumsticks into the bag, and shake around to coat evenly.
Remove hot tray from oven and drizzle with a little olive oil—it will shimmer and smoke a little, as the tray should be nice and hot. Using tongs, place each drumstick on the tray, and place back in the oven.
Bake for 30-40 minutes until golden and chicken is cooked through.
- One cheap beef roast (top round, bottom round, chuck)
- 1 can cream of mushroom soup
- 2 cups of sliced mushrooms (optional)
- 1/2 cup water
- salt & pepper to taste
California Turkey Burgers
- 1 1/2 pounds ground turkey breast
- 1 (1 ounce) package dry onion soup mix
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons soy sauce
- 1 egg, lightly beaten (optional)
Dressing : 1 cup sour cream, 3 T real bacon bits, 1/4 cup finely chopped sweet onion
6 hamburger buns, split
Garnish with lettuce, tomato, & pepper jack cheese
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
Preheat the grill or skillet for medium-high heat.
Lightly oil the grill grate or pour about 2tblsp olive oil into skillet. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Melt cheese on burgers. Place burgers on buns. Spread dressing over bun, add veggies, and serve! YUM!
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Prego Turkey Meatballs- 2 cups cooked regular brown rice or regular long-grain white rice
- 1 pound ground turkey
- 1 egg
- 3/4 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 (26 ounce) jar Prego® Traditional Italian Sauce or Prego® Tomato, Basil & Garlic Sauce
Thoroughly mix the turkey, rice, egg, oregano, garlic powder and black pepper in a large bowl. Shape the mixture firmly into 25 meatballs.
Lightly brown meatballs is a little olive oil. Take out of pan and set aside. Heat the sauce in the same skillet over medium heat. Add the meatballs and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through.
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California Chicken Saladsubmitted by Jen Gould
Romaine lettuce
Cucumber (diced)
Carrots
Avocado (chopped)
Small onion (diced)
Cooked chicken (diced or sliced)
Mandarin oranges, diced pears, or diced apples
Roasted Pecans
Red Wine Vinegar Dressing
Red Wine Vinegar Dressing:
1/2 tsp salt
1/4 c Salad oil
1TBS parsley
2TBS sugar
2TBS red wine vinegar
1/4 tsp Tabasco sauce
Mix all ingredients and marinate as long as possible in refrigerator, stirring frequently, to dissolve sugar.
Roasted Pecans:
1/2 C pecans
3TBS brown sugar
Heat over medium heat in pan, stirring frequently. Remove as soon as pecans start to roast onto wax paper to cool.
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Grilled Teryaki Chicken
- 1/4 cup sherry, or chicken broth
- 1/3 cup water
- 1/4 cup reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 2 (6 ounce) skinless, boneless chicken breast halves or 4 boneless thighs.
Directions:
In a small saucepan combine the first five ingredients. Bring to boil over medium heat cook for 1 minute. Pour into resealable plastic bag and add chicken. Seal bag, turn to coat and refridgerate for at least 2 hours (overnight is better!)
Drain and discard marinade. Grill chicken covered over medium heat for 7 to 8 minutes on each side or until juices run clear.
Recipe can easily be doubled or tripled for more servings.
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CARNE ASADA
- 1 1/2 lb top sirloin sliced into bite sized pieces
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- crushed red pepper to taste
- 1 lime
- 1 (28 ounce) can tomatillos
- 2 fresh jalapeno peppers, seeded
- 4 tablespoons canola oil, divided
- 1 (10.5 ounce) can beef broth
- 12 (6 inch) corn tortillas
- 1/2 large onion, chopped
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating
Ingredients: 1 large chicken breast 1 tsp Johnny's (or other seasoning salt), 1/2 medium onion chopped, romain lettuce, 2 tbs parmasean cheese shredded, 2 large wraps of your choice (we used Italian Herb Wraps), and Ceasar dressing.
Slice chicken into thin strips. Season with Johnney's seasoning salt. Cook over med-high heat in medium skillet. Combine lettuce, onion, and chicken on to two individual wraps. Drizzle with Ceasar dressing and roll up. You may need toothpicks to hold roll in place depending on how much filling you end up with. Enjoy!
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- 2 avocados - peeled, pitted and diced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice, or to taste
- salt to taste
- 1 clove garlic, peeled
- 4 (7 inch) pre-baked pizza crusts
- 1 tablespoon olive oil
- 1 cup chopped cooked chicken breast meat
- 1 cup cherry tomatoes, quartered
- 1 cup shredded Monterey Jack cheese
- 1 pinch cayenne pepper
- Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
- In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
- Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
- Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.
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Quick Friday Night Fix
BBQ Chicken Quesadillas
16 small flour tortillas or 12 large
11/2 lbs chicken tenders
1/2 cup honey dijon bbq sauce
2 cups frozen corn (cooked)
2 cups shredded cheddar cheese
Saute the chicken in a little olive oil over medium heat until browned (about 4 minutes on each side). Pour bbq sauce into the pan cover and let simmer for 3 to 4 minutes. Meanwhile cook corn until tender. When chicken is done, break apart into bite sized pieces. Heat 2 tablespoons of olive oil in skillet or on a griddle. While the oil is heating through, spoon chicken, corn, and cheese on tortilla. Place another tortilla on top. Move "sandwich" on to the griddle and cook until golden brown and cheese has melted. Cut into quarters and serve. Delish!
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Triple Decker Strawberrry-Chicken Club Sandwiches!!
12oz thick cut bacon
11/2lbs skinless, boneless chicken breast
1 avocado halved & pitted
2 tablespoons lemon juice
1/2 cup mayonnaise
12 slices wheat toast
2 cups baby spinach
11/2 cups strawberries, sliced
In a large skillet crisp the bacon, drain on paper towels. Pour off the excess fat from the pan, season the chicken with salt and pepper. Add chicken to pan, partially cover and cook, turning once. Once golden, take out of pan and thinly slice. Mix avocado, lemon juice, mayo, salt & pepper to desired texture. Spread 1 tablespoon of avocado mixture on each toast slice. Divide the chicken among four toast slices and top each with bacon. Cover each stack with another toast slice, avocado side down. Spread more avocado mixture on the top, then layer each stack with some spinach, strawberries and the remaining toast slice. Cut into quarters. Enjoy!
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Oven Fried Chicken
This receipe was given to me by a friend. It is easy to put together and tastes so good! I usually serve it with mashed potatoes, but it is really good with a salad too!
Ingredients:
- 3 - 31/2 pound cut up chicken fryer
- 1/4 cup butter
- 1/2 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
Preheat oven to 425 degrees. Place butter in the pan and melt in the oven. Mix flour, paprika, salt & pepper together on a plate. Dredge the chicken in the flour mixture and place skin side down in the pan. Bake for 30 minutes, then turn and bake for an additional 20-30 minutes.
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TWICE BAKED POTATOES
There are two things I LOVE about this potato recipe. 1. They are DELICIOUS! 2. You can make them ahead. They have never failed to draw praise from the guests I have served them to.
5lb bag potatoes
1 cup butter
1 cup half & half
1 8oz package cream cheese
2 tsp lawrys or johnnys seasoning salt
1 tsp salt
Peel and boil the potatoes until tender (you can leave the skins on if you choose). Whip all ingredients together, put in 9x13 pan and bake covered at 350 degrees for 1 hour.
**You can make these the day before, just refrigerate until you want bake and serve them.
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