by Kim
32 oz vegetable broth
16 oz frozen black-eyed peas, thawed
1 sweet onion, cut into eighths
1/4 cup cider vinegar
1/4 tsp dried crushed red pepper
2 Tbsp brown sugar
2 Tbsp Dijon mustard
1 (5-6 lb) smoked, fully cooked semi-boneless or boneless ham
1 lb package shredded fresh collard greens
Place first 5 ingredients in a 6-qt. slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on HIGH 6 to 7 hours or until ham is tender.
Uncover and add collard greens. Cover and cook on HIGH 1 hour or until tender. Slice ham, and serve with greens mixture.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sunday, October 28, 2012
Saturday, July 7, 2012
Grilled Chipotle Pork Tenderloin
by Kim
This is a favorite in my house!
1 cup honey dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup lime juice
2 to 3 Tbsp canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced (or 2 tsp jarred minced onion)
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
2 (3/4 lb) pork tenderloins
1/4 cup water
Stir together first 8 ingredients. Reserve 1 cup mustard mixture.
Place pork in zip-top freezer bag; pour remaining mustard mixture over pork. Seal and chill, turning occasionally, 2 hours.
Remove pork and discard marinade. Grill pork, covered with grill lid, over medium high heat (350 to 400 degrees) 8 to 9 minutes on each side. Meat thermometer in thickest portion should read 150 degrees. Remove from grill and let stand 10 minutes before slicing.
Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan. Reduce heat and simmer 2 minutes. Pour over pork and serve.
This is a favorite in my house!
1 cup honey dijon mustard
2/3 cup chopped fresh cilantro
1/2 cup lime juice
2 to 3 Tbsp canned chipotle peppers in adobo sauce, minced
4 garlic cloves, minced (or 2 tsp jarred minced onion)
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground cinnamon
2 (3/4 lb) pork tenderloins
1/4 cup water
Stir together first 8 ingredients. Reserve 1 cup mustard mixture.
Place pork in zip-top freezer bag; pour remaining mustard mixture over pork. Seal and chill, turning occasionally, 2 hours.
Remove pork and discard marinade. Grill pork, covered with grill lid, over medium high heat (350 to 400 degrees) 8 to 9 minutes on each side. Meat thermometer in thickest portion should read 150 degrees. Remove from grill and let stand 10 minutes before slicing.
Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan. Reduce heat and simmer 2 minutes. Pour over pork and serve.
Steak and Ale Hawaiian Chicken
by Kim
This marinade works great on sirloin steaks, too!
4-6 Chicken breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry cooking sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill. Baste with marinade only during first several minutes of cooking. Top each breast with a slice of grilled pineapple.
This marinade works great on sirloin steaks, too!
4-6 Chicken breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry cooking sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill. Baste with marinade only during first several minutes of cooking. Top each breast with a slice of grilled pineapple.
Amish Breakfast Casserole
by Kim
This recipe came from Allrecipes.com. Makes a lot, and is very rich and filling.
1 lb sliced bacon, diced (can substitute 1 lb breakfast sausage)
1 medium sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash browns, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon (or sausage) mixture. Transfer to a greased 13x9 inch baking dish.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
*Note: When I do this with bacon, I cook bacon in the oven according to package directions and cut up with kitchen shears, and I leave the onion out completely. Much easier when preparing that large quantity of bacon.
This recipe came from Allrecipes.com. Makes a lot, and is very rich and filling.
1 lb sliced bacon, diced (can substitute 1 lb breakfast sausage)
1 medium sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash browns, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon (or sausage) mixture. Transfer to a greased 13x9 inch baking dish.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
*Note: When I do this with bacon, I cook bacon in the oven according to package directions and cut up with kitchen shears, and I leave the onion out completely. Much easier when preparing that large quantity of bacon.
Roasted Sesame Pork Tenderloin with Asian Slaw
by Kim, courtesy of Southern Living Magazine March 2011
3 Tbsp soy sauce
1/2 cup sesame-ginger dressing, divided
1 lb pork tenderloin
1 head napa cabbage, shredded (about 4 cups)
4 green onions, sliced
2 large carrots, grated
1 cup chopped fresh cilantro
1/4 cup chopped wasabi and soy sauce flavored almonds
Preheat oven to 450 degrees.
Whisk together soy sauce and 1/4 cup dressing in a zip-top freezer bag. Add pork, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
Remove pork from marinade, discarding marinade. Place pork on foil-lined baking sheet.
Bake at 450 degrees for 20 to 25 minutes or until done. Remove from oven and let stand 5 minutes before slicing.
Toss slaw with almonds and serve with pork.
3 Tbsp soy sauce
1/2 cup sesame-ginger dressing, divided
1 lb pork tenderloin
1 head napa cabbage, shredded (about 4 cups)
4 green onions, sliced
2 large carrots, grated
1 cup chopped fresh cilantro
1/4 cup chopped wasabi and soy sauce flavored almonds
Preheat oven to 450 degrees.
Whisk together soy sauce and 1/4 cup dressing in a zip-top freezer bag. Add pork, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
Remove pork from marinade, discarding marinade. Place pork on foil-lined baking sheet.
Bake at 450 degrees for 20 to 25 minutes or until done. Remove from oven and let stand 5 minutes before slicing.
Toss slaw with almonds and serve with pork.
Grilled Pork Tenderloin with Squash Medley
by Kim, courtesy of Southern Living Magazine April 2011
1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves
Preheat grill to 350 to 400 degrees (medium high heat).
Sprinkle pork with 1 tsp salt and 1/2 tsp pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.
Preheat oven to 450 degrees. Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices. Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper. Place on aluminium foil lined pan and bake 20 minutes or until tender.
Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork and serve with squash medley. Sprinkle with thyme.
1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves
Preheat grill to 350 to 400 degrees (medium high heat).
Sprinkle pork with 1 tsp salt and 1/2 tsp pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.
Preheat oven to 450 degrees. Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices. Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper. Place on aluminium foil lined pan and bake 20 minutes or until tender.
Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork and serve with squash medley. Sprinkle with thyme.
Cabbage Rolls
by Kim
Comfort food. My Grandmother used to make these all the time! This is the stove-top version.
1/3 cup (as measured uncooked) white rice, cooked
8 cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 10.75 oz can condensed tomato soup
In a large saucepan, bring salted water to a boil and add cabbage leaves. Cook 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine ground beef, 1 cup cooked rice, onion egg, salt and pepper, along with 2 Tbsp tomato soup.
Divide beef mixture evenly among cabbage leaves. Roll and secure them with toothpicks.
In a large skillet over medium heat, place cabbage rolls and pour remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Comfort food. My Grandmother used to make these all the time! This is the stove-top version.
1/3 cup (as measured uncooked) white rice, cooked
8 cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 10.75 oz can condensed tomato soup
In a large saucepan, bring salted water to a boil and add cabbage leaves. Cook 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine ground beef, 1 cup cooked rice, onion egg, salt and pepper, along with 2 Tbsp tomato soup.
Divide beef mixture evenly among cabbage leaves. Roll and secure them with toothpicks.
In a large skillet over medium heat, place cabbage rolls and pour remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Grilled Chicken-Vegetable Kabobs
by Kim, courtesy of Southern Living Magazine June 2012
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
Sour Cream Noodle Bake
Genevieve passed on this recipe from the Pioneer Woman blog. It's fantastic and super easy!
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
Friday, July 1, 2011
Tangy Mahi-Mahi Tacos by Kim
Tip: The only cooking involved is the fish, which goes fast, so do your chopping ahead of time if you can. The mango salsa and sour cream sauce will keep in the fridge just fine so I like to make those during nap time and then grill the fish at dinner time.
4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato
Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.
4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato
Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.
Mixed Grill Kabobs by Kim
Courtesy of Taste of Home 2003
**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.
3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered
In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.
**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.
3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered
In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.
Monday, March 7, 2011
Italian Sausage Rigatoni by Kim
courtesy of Johnsonville
1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled or broiled and coin-sliced
1 pkg rigatoni pasta
3 tbsp olive oil
2 cloves garlic, minced
1 large red pepper, cut in chunks
1 jar (26 oz) of your favorite pasta sauce
Cook sausage according to package directions, keep warm.
Cook rigatoni according to package directions.
In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.
Mix with pasta, serve warm.
Simple and yummy. I thought it was best the second day! Add your own spin on it to suit your family's taste.
1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled or broiled and coin-sliced
1 pkg rigatoni pasta
3 tbsp olive oil
2 cloves garlic, minced
1 large red pepper, cut in chunks
1 jar (26 oz) of your favorite pasta sauce
Cook sausage according to package directions, keep warm.
Cook rigatoni according to package directions.
In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.
Mix with pasta, serve warm.
Simple and yummy. I thought it was best the second day! Add your own spin on it to suit your family's taste.
Thursday, August 26, 2010
Slow-Cooker Red Beans and Rice by Kim
courtesy of Southern Living Magazine December 2009
1 lb dried red beans
3/4 lb smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp Creole seasoning
Hot cooked long grain rice
Louisiana Hot Sauce
Garnish: Finely chopped green onions, finely chopped red onions
1. Combine first 8 ingredients and 7 cups of water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice and hot sauce. Garnish if desired.
Makes 10 cups.
1 lb dried red beans
3/4 lb smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp Creole seasoning
Hot cooked long grain rice
Louisiana Hot Sauce
Garnish: Finely chopped green onions, finely chopped red onions
1. Combine first 8 ingredients and 7 cups of water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice and hot sauce. Garnish if desired.
Makes 10 cups.
Monday, May 3, 2010
Cajun Chicken Pasta by Kim
12 oz linguine, prepared according to package directions
2 lb chicken breast cut into bite sized chunks
1 Tbsp Cajun seasoning
1 1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8oz) pkg fresh mushrooms
2 green onions (white and light green parts only), sliced
1 1/2 cups half and half
1/4 tsp lemon pepper
1/4 tsp dried basil
1/4 tsp garlic powder
Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in large nonstick skillet over med-high heat; add chicken and saute 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms and onions to skillet and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half, next 3 ingredients, and remaining 1/4 tsp salt. (I like to also add more Cajun seasoning here to taste.) Cook, stirring often, over med-low heat 3 to 4 minutes or until thoroughly heated. Add cooked linguine; toss to coat. Serve immediately.
2 lb chicken breast cut into bite sized chunks
1 Tbsp Cajun seasoning
1 1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8oz) pkg fresh mushrooms
2 green onions (white and light green parts only), sliced
1 1/2 cups half and half
1/4 tsp lemon pepper
1/4 tsp dried basil
1/4 tsp garlic powder
Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in large nonstick skillet over med-high heat; add chicken and saute 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms and onions to skillet and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half, next 3 ingredients, and remaining 1/4 tsp salt. (I like to also add more Cajun seasoning here to taste.) Cook, stirring often, over med-low heat 3 to 4 minutes or until thoroughly heated. Add cooked linguine; toss to coat. Serve immediately.
Chicken and Green Chile Enchiladas by Kim
From Southern Living, August 2009. Josh loves this too, and it went great with the Avocado-Tomato Toss as a side, which I will post as well.
3 1/2 cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture (see directions at end of recipe)
2 (4 oz) cans chopped green chiles
1 Tbsp chopped fresh cilantro
3 (10 oz) cans enchilada sauce, divided
2 cups (8 oz) shredded Mexican four-cheese blend, divided
8 burrito sized tortillas
Preheat oven to 425 degrees. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam-side down, in a lightly greased 13x9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, 20 minutes; uncover and bake 10 minutes until cheese is melted and golden brown.
Onion and Garlic Mixture:
1 large onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
Saute onion in hot oil over medium heat 8 minutes or until tender; add garlic, saute 2 more minutes. (Can be stored in fridge up to 5 days.)
3 1/2 cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture (see directions at end of recipe)
2 (4 oz) cans chopped green chiles
1 Tbsp chopped fresh cilantro
3 (10 oz) cans enchilada sauce, divided
2 cups (8 oz) shredded Mexican four-cheese blend, divided
8 burrito sized tortillas
Preheat oven to 425 degrees. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam-side down, in a lightly greased 13x9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, 20 minutes; uncover and bake 10 minutes until cheese is melted and golden brown.
Onion and Garlic Mixture:
1 large onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
Saute onion in hot oil over medium heat 8 minutes or until tender; add garlic, saute 2 more minutes. (Can be stored in fridge up to 5 days.)
Monday, February 22, 2010
Skillet Chicken Thighs by Kim
This recipe came from my mom and it is definitely a house favorite for my whole family. I really like it served over Parmesan cous cous. It is just enough for me, Josh and the boys because of how much the thighs shrink...for more people, doubling the recipe would be necessary. Also great as leftovers.
4-6 chicken thighs, bone in
salt, pepper and paprika
1 Tbsp Worcestershire sauce
2 Tbsp catsup
2 Tbsp cider vinegar
1/4 cup water
1 tsp dry mustard
1 Tbsp instant minced onion
Remove skin and fat from chicken. Sprinkle thighs with salt, pepper and paprika. In a 10-inch skillet, melt about a Tbsp of butter or margerine over medium-high heat; add chicken and brown on both sides. In a cup mix together all remaining ingredients; pour over chicken. Cover tightly and cook over low heat until chicken is tender - about 40 minutes. If sauce is not quite thick, remove chicken and keep warm; reduce sauce by boiling. Pour thickened sauce over each thigh.
4-6 chicken thighs, bone in
salt, pepper and paprika
1 Tbsp Worcestershire sauce
2 Tbsp catsup
2 Tbsp cider vinegar
1/4 cup water
1 tsp dry mustard
1 Tbsp instant minced onion
Remove skin and fat from chicken. Sprinkle thighs with salt, pepper and paprika. In a 10-inch skillet, melt about a Tbsp of butter or margerine over medium-high heat; add chicken and brown on both sides. In a cup mix together all remaining ingredients; pour over chicken. Cover tightly and cook over low heat until chicken is tender - about 40 minutes. If sauce is not quite thick, remove chicken and keep warm; reduce sauce by boiling. Pour thickened sauce over each thigh.
Wednesday, February 3, 2010
Beef Patties with Rice by Kim
This is my own version of a dish Josh grew up with.
1 lb ground chuck
Dale's seasoning
seasoned salt
garlic salt
pepper
2 cans Cream of Mushroom Soup
1/2 cup milk
brown rice, cooked according to package directions
Season ground beef to taste with Dale's, seasoned salt, garlic salt, and pepper and mix well (squishing it together by hand works best). Shape into 4-6 patties. Place in glass baking dish and bake at 400 degrees to desired doneness (I bake mine about 30 minutes...leaves a tiny bit of pink in center). Remove from oven and drain off grease. Stir together Cream of Mushroom Soup and milk and pour over patties. Bake for about 10 more minutes, or until sauce is bubbly and brown at edges. Serve over brown rice.
1 lb ground chuck
Dale's seasoning
seasoned salt
garlic salt
pepper
2 cans Cream of Mushroom Soup
1/2 cup milk
brown rice, cooked according to package directions
Season ground beef to taste with Dale's, seasoned salt, garlic salt, and pepper and mix well (squishing it together by hand works best). Shape into 4-6 patties. Place in glass baking dish and bake at 400 degrees to desired doneness (I bake mine about 30 minutes...leaves a tiny bit of pink in center). Remove from oven and drain off grease. Stir together Cream of Mushroom Soup and milk and pour over patties. Bake for about 10 more minutes, or until sauce is bubbly and brown at edges. Serve over brown rice.
Tuesday, January 19, 2010
Meat Loaf by Kim
This is Grandma Brooks' recipe and it is wonderful!! Thanks for sharing it with us!
2 lb ground beef
1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.
Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.
2 lb ground beef
1 envelope onion soup mix
2 eggs
1 cup prepared bread crumbs
salt and pepper
large chopped onion
1/4 cup ketchup
Combine all ingredients and shape into 2 loaves. Place in shallow baking pan; bake at 350 degrees for 45 minutes. Drain off grease.
Sauce:
1 cup brown sugar
1/2 cup ketchup
2 Tbsp mustard
1/4 cup cider vinegar
1/4 cup butter
Bring to boil and pour over cooked meat loaf. Bake 5 more minutes.
Norman's Spicy Tomato Sauce by Kim
from Southern Living Magazine; serve over spaghetti, or pasta of your choice!
1/2 cup finely chopped onion
2 tsp minced garlic
1 lb ground beef
1 Tbsp Italian Seasoning (or to taste)
1 (28 oz) can crushed tomatoes
1 (8 oz) can Spanish-style tomato sauce
1 tsp kosher salt
1 tsp honey
Brown ground beef, onion and minced garlic in dutch oven and drain. Stir in Italian seasoning, crushed tomatoes, tomato sauce, and 1 cup water. Bring to a boil, stirring constantly. Reduce heat to low, and simmer 40-45 minutes or until slightly thickened. Stir in salt and honey.
1/2 cup finely chopped onion
2 tsp minced garlic
1 lb ground beef
1 Tbsp Italian Seasoning (or to taste)
1 (28 oz) can crushed tomatoes
1 (8 oz) can Spanish-style tomato sauce
1 tsp kosher salt
1 tsp honey
Brown ground beef, onion and minced garlic in dutch oven and drain. Stir in Italian seasoning, crushed tomatoes, tomato sauce, and 1 cup water. Bring to a boil, stirring constantly. Reduce heat to low, and simmer 40-45 minutes or until slightly thickened. Stir in salt and honey.
Dr. Pepper Pork Ribs by Lisa
I got this recipe from my friend Jen Barnes in a Christmas newsletter about five years ago, and it is definitely a favorite in our household!
Pork Ribs (I usually get a couple of slabs)
Dr. Pepper
Salt and Pepper
BBQ Sauce
Salt and pepper your ribs. Cut to desired size. Place in crockpot. Pour Dr. Pepper over the top. I usually just pour until they are all covered, so I'm not really sure how much I put in the pot. Cook on low for about 7-8 hours. Remove ribs from crockpot and pour out the DP. Put ribs back in with BBQ sauce for another hour.
Pork Ribs (I usually get a couple of slabs)
Dr. Pepper
Salt and Pepper
BBQ Sauce
Salt and pepper your ribs. Cut to desired size. Place in crockpot. Pour Dr. Pepper over the top. I usually just pour until they are all covered, so I'm not really sure how much I put in the pot. Cook on low for about 7-8 hours. Remove ribs from crockpot and pour out the DP. Put ribs back in with BBQ sauce for another hour.
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