Ingredients:
2 chicken breasts cut into chunks
garlic salt
Olive Oil
1/8 cup ketchup
1/8 cup brown sugar
1 tbsp soy sauce
1 tbsp vinegar
1 tsp soup base(chicken)
1/8 cup water
1 clove garlic chopped
1/4 onion diced
cornstarch
Directions:
Sprinkle chicken with garlic salt and let sit ½ -1 hr. Make sauce: combine ketchup, brown sugar, soup base, water, soy sauce and vinegar. Stir until well mixed. Heat 1 to 2 Tbsp of olive oil in a skillet over medium heat. Dip chicken in cornstarch. Place chicken in the skillet. Rotating chicken until all sides are nicely browned. You'll want to add garlic and onion right before chicken is browned, so the onion and garlic can soften. Then pour sauce in with chicken. Let cook on medium low until sauce is thickened and chicken is cooked thru.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Friday, February 27, 2009
Friday, November 14, 2008
Potato Soup
Serves 4
Ingredients:
3 medium red potatoes, peeled and cubed
2 cups of water
1 small onion
3 Tbsp butter
3 Tbsp flour
1/8 –1/4 tsp red pepper flakes
1/8 –1/4 tsp ground black pepper
1/8 –1/4 tsp salt
2 cups milk
½ tsp sugar
1 cup shredded cheddar cheese
½ cup diced thin ham (I used really nice deli meat ham)
-Combine water and potatoes in pot and boil, until potatoes are tender, not mushy. Drain and keep the liquid. Set aside potatoes. In pot melt butter over medium heat. Add onion and cook until tender. Watch butter so it doesn’t burn. Add flour, season with pepper flakes, black pepper, and salt. Cook a couple minutes. Add 1 cup of reserved cooking liquid, milk, sugar, and potatoes to onions. Stir & add cheese and ham. Over low heat simmer for 30 minutes, stirring frequently. This is really yummy. (may add more salt, pepper & red pepper flakes if desired) (If too thick add more milk)Probably could also do this in crock pot.
Ingredients:
3 medium red potatoes, peeled and cubed
2 cups of water
1 small onion
3 Tbsp butter
3 Tbsp flour
1/8 –1/4 tsp red pepper flakes
1/8 –1/4 tsp ground black pepper
1/8 –1/4 tsp salt
2 cups milk
½ tsp sugar
1 cup shredded cheddar cheese
½ cup diced thin ham (I used really nice deli meat ham)
-Combine water and potatoes in pot and boil, until potatoes are tender, not mushy. Drain and keep the liquid. Set aside potatoes. In pot melt butter over medium heat. Add onion and cook until tender. Watch butter so it doesn’t burn. Add flour, season with pepper flakes, black pepper, and salt. Cook a couple minutes. Add 1 cup of reserved cooking liquid, milk, sugar, and potatoes to onions. Stir & add cheese and ham. Over low heat simmer for 30 minutes, stirring frequently. This is really yummy. (may add more salt, pepper & red pepper flakes if desired) (If too thick add more milk)Probably could also do this in crock pot.
Saturday, September 6, 2008
Stuffed Crust Pizza
Crust Ingredients:
1 TBSP yeast
1 ¼ Cup warm water
1 Tbsp sugar
2 Tbsp oil
1 tsp salt
2 ¾ to 3 ¼ C. Flour
Directions:
In mixing bowl combine yeast, warm water and sugar. Let sit five minutes then add oil, salt and flour. Knead dough for five minutes until smooth. Prepare pizza stone, spray with cooking spray and sprinkle some corn meal. Break off ¾ of dough and roll or press out to a circle that fits your pizza stone. Place on pizza stone. Cut ¼ in cubed strips of mozzarella cheese and place about ½ in from border the whole way around pizza. Then fold the flap over into the inside to cover the cheese. With remaining 1/4 of dough, roll out to 1/2 inch thickness. Then with a pizza cutter cut into 1 inch wide strips. These will be your breadsticks. Place them on a sprayed cookie sheet or you can even put them in a round cake pan and let rise 20 minutes, along with your pizza.
Sauce Ingredients:
1/3 bottle of favorite pasta sauce (I just use traditional)
½ Teaspoon of Italian seasoning
¼ teaspoon of onion powder
¼ teaspoon garlic powder
sprinkle of red pepper flakes (this is all dependant on how hot you want your sauce)
Combine. After crust has risen then spread pizza sauce on pizza, except not on the part that has been stuffed with cheese. Top with Mozzerella cheese and your favorite toppings. I also sprinkle the whole thing with parmesan cheese. Bake in over at 375 for 20 minutes or until crust is golden and cheese is melted. The breadsticks will not cook as long they usuall only cook around 10 minutes or until golden on top. Brush them with butter and sprinkle with garlic salt.
Monday, May 26, 2008
Mini Heroes
Mini Heroes
1 package of refrigerated buttermilk jumbo biscuits (like Pillsbury)
Slices of lean smoked ham
Shredded cheese
Dijon mustard
Preheat oven to 375 degrees. Separate out the biscuits. Press each biscuit out into a flat circle about 4 or so inches wide, it will be pretty flat and thin. Cut up the ham into 4th’s. Place a slice of ham onto each biscuit. Then spread some Dijon mustard and sprinkle some cheese. Fold the biscuit in half and crimp together edges. Place on a sprayed cookie sheet. Bake at 375 degrees for 10 to 15 minutes or until golden on top. Serve with some dill relish on top.
Another delicious thing you can go with the biscuits, if you only want to make a few sandwiches is, leave them as biscuits. Place them on a cookie sheet and sprinkle with some cinnamon sugar. Bake them for the same amount of time. When they come out spread a little butter on top. These are great.
1 package of refrigerated buttermilk jumbo biscuits (like Pillsbury)
Slices of lean smoked ham
Shredded cheese
Dijon mustard
Preheat oven to 375 degrees. Separate out the biscuits. Press each biscuit out into a flat circle about 4 or so inches wide, it will be pretty flat and thin. Cut up the ham into 4th’s. Place a slice of ham onto each biscuit. Then spread some Dijon mustard and sprinkle some cheese. Fold the biscuit in half and crimp together edges. Place on a sprayed cookie sheet. Bake at 375 degrees for 10 to 15 minutes or until golden on top. Serve with some dill relish on top.
Another delicious thing you can go with the biscuits, if you only want to make a few sandwiches is, leave them as biscuits. Place them on a cookie sheet and sprinkle with some cinnamon sugar. Bake them for the same amount of time. When they come out spread a little butter on top. These are great.
Tuesday, May 20, 2008
Crock Pot Game Hens & Gravy
Crock Pot Game Hens
2 thawed and clean Game Hens
3 or so washed red potatoes
Baby carrots, up to you on the amount
¼ of an onion, sliced.
Salt & Pepper
1 cup of chicken broth, I use a chicken bouillon cube in a cup of water.
In crock pot place quartered red potatoes, baby carrots, & sliced onion. Then place game hens on top. Pepper and salt game hens. Then pour 1 cup of chicken broth over top. I also topped the game hens with some onion slices. Cover crock pot and cook on high for 3 ½ - 5 hours or Low 8-10 hours.(I always use a meat thermometer to make sure they are done) Before you serve them, place in a 400 degree oven for 10 minutes to make them a little crispy on top. I just put them in with the rolls or corn bread. You can make a quick gravy using the juices from the crock pot. Take a cup of the juices and put in a saucepan and bring to boil. Make a slurry in a separate container of ¼ cup flour and ½ cup water and whisk together. Whisk slurry into boiling juices, keeps whisking, when it starts to thicken add about a tablespoon or so of milk. Salt and pepper to taste.
2 thawed and clean Game Hens
3 or so washed red potatoes
Baby carrots, up to you on the amount
¼ of an onion, sliced.
Salt & Pepper
1 cup of chicken broth, I use a chicken bouillon cube in a cup of water.
In crock pot place quartered red potatoes, baby carrots, & sliced onion. Then place game hens on top. Pepper and salt game hens. Then pour 1 cup of chicken broth over top. I also topped the game hens with some onion slices. Cover crock pot and cook on high for 3 ½ - 5 hours or Low 8-10 hours.(I always use a meat thermometer to make sure they are done) Before you serve them, place in a 400 degree oven for 10 minutes to make them a little crispy on top. I just put them in with the rolls or corn bread. You can make a quick gravy using the juices from the crock pot. Take a cup of the juices and put in a saucepan and bring to boil. Make a slurry in a separate container of ¼ cup flour and ½ cup water and whisk together. Whisk slurry into boiling juices, keeps whisking, when it starts to thicken add about a tablespoon or so of milk. Salt and pepper to taste.
Thursday, April 24, 2008
Chicken Lasana:
Prepare:
3 C cooked diced chicken
2 C shredded cheese (cheddar)
1 carton of cottage cheese
9 cooked lasana noodles
Sauce:
Saute ¼ diced onion w/3 TBL butter
2 can cream of chicken soup
2 Tbl milk
½ tsp basil
½ tsp thyme
Pour some sauce in the bottom of a 9x13 pan. Then layer noodles and chicken and cheeses and sauce. Top with left over shredded cheese. Cook in 350 degree oven for about 30 min or until heated through and cheese is melted.
3 C cooked diced chicken
2 C shredded cheese (cheddar)
1 carton of cottage cheese
9 cooked lasana noodles
Sauce:
Saute ¼ diced onion w/3 TBL butter
2 can cream of chicken soup
2 Tbl milk
½ tsp basil
½ tsp thyme
Pour some sauce in the bottom of a 9x13 pan. Then layer noodles and chicken and cheeses and sauce. Top with left over shredded cheese. Cook in 350 degree oven for about 30 min or until heated through and cheese is melted.
Scones/Navajo Tacos:
1cup of warm water (not hot), then add 1 TBL olive oil (or butter or canola oil).
In separate bowl combine 1 TBL sugar, 1 tsp salt, and 1 heaping TBL active dry yeast. Add liquid and fat mixture. Mix well and add a cup or so of lour, mix again, cover it and put in a warm place. Let sit for a half an hour. It should be bubbly and smell yeasty. Stir down gently and begin adding flour. You will add 2 to three more cup of flour (all together you use 3 to 4 cups of flour). Add until it becomes a soft dough, still al little sticky. Flour counter top and turn the bread dough onto it and knead it, adding flour if necessary, until the dough is smooth and silky to touch. This should take about 5 min. After kneading, let the dough rest for 10 to 15 minutes. Mean while heat a skillet over medium heat with about a ½ in of oil in the bottom. Pinch off a piece of dough, roll it into a ball and flatten it out to about a quarter to a half-inch in thickness. Place in skillet. Fry until browned on both sides. Let drain on paper towels. You can serve this with honey butter, jam, or cinnamon sugar. Or you can use as Navajo tacos.
In separate bowl combine 1 TBL sugar, 1 tsp salt, and 1 heaping TBL active dry yeast. Add liquid and fat mixture. Mix well and add a cup or so of lour, mix again, cover it and put in a warm place. Let sit for a half an hour. It should be bubbly and smell yeasty. Stir down gently and begin adding flour. You will add 2 to three more cup of flour (all together you use 3 to 4 cups of flour). Add until it becomes a soft dough, still al little sticky. Flour counter top and turn the bread dough onto it and knead it, adding flour if necessary, until the dough is smooth and silky to touch. This should take about 5 min. After kneading, let the dough rest for 10 to 15 minutes. Mean while heat a skillet over medium heat with about a ½ in of oil in the bottom. Pinch off a piece of dough, roll it into a ball and flatten it out to about a quarter to a half-inch in thickness. Place in skillet. Fry until browned on both sides. Let drain on paper towels. You can serve this with honey butter, jam, or cinnamon sugar. Or you can use as Navajo tacos.
Most Delicious Chili !
Ingredients:
- 1 lb ground turkey)
- 1 onion diced
- 3 cloves of garlic crushed (I use a garlic press)
- 2 cans of Kidney beans rinsed and drained (15 oz each)
- 2 cans of diced tomatoes (8 oz each)
- 2 cans of chicken broth (10.75 oz. each)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp chili powder
- ½ tsp cumin
- 1/8 tsp cayenne or 10 drops of Hot sauce
- 1/8 tsp cinnamon
- 1 oz dark chocolate or 2 TBL of baking cocoa powder
- I also added ¼ of a diced red pepper
Brown the ground meat in a skillet over medium-high heat. Remove it with a slotted spoon and set it aside, leaving some fat in the skillet (If using ground turkey you will need to add some olive oil). Sauté the onion and garlic in the fat until soft (about 6 min.) In a large stockpot combine the browned meat, sautéed onion and garlic, beans, tomatoes, broth, spices and chocolate. Simmer on low heat for 1 hour. (I let mine simmer about 1 ½ to 2 hrs. You could also use a crock pot) Makes 6 servings.
- 1 lb ground turkey)
- 1 onion diced
- 3 cloves of garlic crushed (I use a garlic press)
- 2 cans of Kidney beans rinsed and drained (15 oz each)
- 2 cans of diced tomatoes (8 oz each)
- 2 cans of chicken broth (10.75 oz. each)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp chili powder
- ½ tsp cumin
- 1/8 tsp cayenne or 10 drops of Hot sauce
- 1/8 tsp cinnamon
- 1 oz dark chocolate or 2 TBL of baking cocoa powder
- I also added ¼ of a diced red pepper
Brown the ground meat in a skillet over medium-high heat. Remove it with a slotted spoon and set it aside, leaving some fat in the skillet (If using ground turkey you will need to add some olive oil). Sauté the onion and garlic in the fat until soft (about 6 min.) In a large stockpot combine the browned meat, sautéed onion and garlic, beans, tomatoes, broth, spices and chocolate. Simmer on low heat for 1 hour. (I let mine simmer about 1 ½ to 2 hrs. You could also use a crock pot) Makes 6 servings.
Veggie Mini Loaves (This came from Amanda’s grandma’s cookbook)
1 ½ lb Ground beef or turkey, ¾ C Quaker oats uncooked. 1 can tomato sauce (8 oz), ½ C chopped onion, 1/3 C Chopped pepper, ½ tsp salt ¼ tsp pepper, ½ C shredded cheese.
Preheat oven to 375 degrees. (I sautéed the onion and the pepper in some olive oil, because we like them a little more soft and not so strong.) Combine all ingredients except cheese, mix well. Shape into six small loaves. Place into shallow baking pan. Bake 30 to 40 min. or until meat is done. Top with the cheese the last five minutes. Six servings. (I halved the recipe for my family) This was a really good and flavorful meatloaf.
Preheat oven to 375 degrees. (I sautéed the onion and the pepper in some olive oil, because we like them a little more soft and not so strong.) Combine all ingredients except cheese, mix well. Shape into six small loaves. Place into shallow baking pan. Bake 30 to 40 min. or until meat is done. Top with the cheese the last five minutes. Six servings. (I halved the recipe for my family) This was a really good and flavorful meatloaf.
Hot & Spicy Chicken Bites & Spicy Shrimp
Hot & Spicy Chicken Bites (from Ziploc® Zip’n Steam TM)
Combine in Medium or Large Zip’n Steam TM bag :
2 boneless, skinless, chicken breast halves, cut into bite-size pieces
½ cup finely chopped red bell pepper
½ teaspoon hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
Seal bag and shake to mix ingredients. Put ingredients into an even, single layer. Place bag in microwave. Cook on full power for 4 minutes (Med bag) or 3 ½ minutes (large bag) or until chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30 second intervals until done. Allow bag to stand 1 minute before handling. Gently squeeze bag to distribute seasoning. Carefully open bag. Spoon 1 tablespoon of freshly-squeezed lime juice over chicken. Pour chicken and juices from bag. Season with additional salt and hot sauce.
Spicy Shrimp
Frozen shrimp
Butter or Marg.
Chili powder
Mushrooms (optional)
Melt about ½ Tblsp to 1 Tblsp of butter in pan. Then add frozen shrimp, if using mushrooms also add at this time. Sprinkle chili powder over top. Just cook on medium heat until liquid is gone and shrimp and mushrooms are done.
Combine in Medium or Large Zip’n Steam TM bag :
2 boneless, skinless, chicken breast halves, cut into bite-size pieces
½ cup finely chopped red bell pepper
½ teaspoon hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
Seal bag and shake to mix ingredients. Put ingredients into an even, single layer. Place bag in microwave. Cook on full power for 4 minutes (Med bag) or 3 ½ minutes (large bag) or until chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30 second intervals until done. Allow bag to stand 1 minute before handling. Gently squeeze bag to distribute seasoning. Carefully open bag. Spoon 1 tablespoon of freshly-squeezed lime juice over chicken. Pour chicken and juices from bag. Season with additional salt and hot sauce.
Spicy Shrimp
Frozen shrimp
Butter or Marg.
Chili powder
Mushrooms (optional)
Melt about ½ Tblsp to 1 Tblsp of butter in pan. Then add frozen shrimp, if using mushrooms also add at this time. Sprinkle chili powder over top. Just cook on medium heat until liquid is gone and shrimp and mushrooms are done.
Chicken Quesadillas for Two
1 chicken breast
¼ of onion
¼ of pepper
chili pepper
olive oil
wheat tortillas
cheese
In a pan put a tablespoon of olive oil over medium heat. Slice chicken breast in thin slices. Dice up onion and pepper. Place chicken in pan and brown. When chicken is browned, shred the chicken and add the onion, pepper and chili powder. Stir-fry until chicken is down and onion and peppers are tender. May need to turn down the heat. When finished cooking, place mixture on half of a tortilla. Add some cheese on top. Fold tortilla in half. Spray another skillet with oil. On medium heat brown both sides of the tortilla paying attention not to burn. With pizza cutter slice into three sections. Continue this with more tortillas. Enjoy with salsa or sour cream. Or a really good dip is some salsa and queso dip, warmed up.
¼ of onion
¼ of pepper
chili pepper
olive oil
wheat tortillas
cheese
In a pan put a tablespoon of olive oil over medium heat. Slice chicken breast in thin slices. Dice up onion and pepper. Place chicken in pan and brown. When chicken is browned, shred the chicken and add the onion, pepper and chili powder. Stir-fry until chicken is down and onion and peppers are tender. May need to turn down the heat. When finished cooking, place mixture on half of a tortilla. Add some cheese on top. Fold tortilla in half. Spray another skillet with oil. On medium heat brown both sides of the tortilla paying attention not to burn. With pizza cutter slice into three sections. Continue this with more tortillas. Enjoy with salsa or sour cream. Or a really good dip is some salsa and queso dip, warmed up.
Crock Pot Roast & French Dip Sandwiches
I thought that I would have a blog with the recipes that I post on my family site. So here are the past recipes that have been featured. Enjoy!!
Crock Pot Roast & The next day French Dip Sandwiches
Roast:
In crock pot combine:
1- 3 to 4 pound roast (beef)
1 cup of water
1 beef bouillon cube
3 quartered red potatoes (or more depending on how many people)
A few slices of red onion
¼ cup of diced or crushed tomatoes (this is to keep the meat moist & tender)
Sprinkle of onion powder
Place all ingredients in crock pot and cook on high for 5 hours. I always test the inner temperature of my meat with a meat thermometer. It should be at least 180 degrees. When finished put roast on plate & potatoes in bowl. Keep all the juices! Use one cup to make the gravy. In sauce pan, put the one cup of juice over medium-high heat. Mix up in separate container ¼ cup flour & ½ cup water. Slowly add this to the beef juice with a whisk. When it starts to thicken turn down heat to medium and add a tablespoon or so of milk. Salt & Pepper to taste. The remaining beef juice you will use when making the French dip sandwiches.
French Dip Sandwiches
Remaining beef roast
¼ cup of Soy Sauce
1 can of beef stock (I used bouillon cube & 1 cup of water)
1/2 cups of water
Remaining juice from roast
1 bay leaf (I did not use this & still was good)
½ tsp garlic powder
¼ tsp pepper
Put all ingredients in a crock pot and simmer for 4-5 hrs on high. You can do longer or a little shorter and can do on low. It is just reheating the meat and making it more tender & flavorful. When ready to eat, toast your favorite hoagie or hard roll bun. Place shredded French dip meat on sandwich. You can also add cheese or horseradish or peppers, whatever your heart desires. Serve with a side of the French dip juices.
Crock Pot Roast & The next day French Dip Sandwiches
Roast:
In crock pot combine:
1- 3 to 4 pound roast (beef)
1 cup of water
1 beef bouillon cube
3 quartered red potatoes (or more depending on how many people)
A few slices of red onion
¼ cup of diced or crushed tomatoes (this is to keep the meat moist & tender)
Sprinkle of onion powder
Place all ingredients in crock pot and cook on high for 5 hours. I always test the inner temperature of my meat with a meat thermometer. It should be at least 180 degrees. When finished put roast on plate & potatoes in bowl. Keep all the juices! Use one cup to make the gravy. In sauce pan, put the one cup of juice over medium-high heat. Mix up in separate container ¼ cup flour & ½ cup water. Slowly add this to the beef juice with a whisk. When it starts to thicken turn down heat to medium and add a tablespoon or so of milk. Salt & Pepper to taste. The remaining beef juice you will use when making the French dip sandwiches.
French Dip Sandwiches
Remaining beef roast
¼ cup of Soy Sauce
1 can of beef stock (I used bouillon cube & 1 cup of water)
1/2 cups of water
Remaining juice from roast
1 bay leaf (I did not use this & still was good)
½ tsp garlic powder
¼ tsp pepper
Put all ingredients in a crock pot and simmer for 4-5 hrs on high. You can do longer or a little shorter and can do on low. It is just reheating the meat and making it more tender & flavorful. When ready to eat, toast your favorite hoagie or hard roll bun. Place shredded French dip meat on sandwich. You can also add cheese or horseradish or peppers, whatever your heart desires. Serve with a side of the French dip juices.
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