What's Cookin' ??

[moreluck]

Tropical Crockpot Chicken

2 1/2-3 lbs boneless skinless chicken breasts, can use thighs, can use a combo of pieces 20 ounces canned pineapple tidbits, drained
1/2 cup chopped scallions, white and light green parts
1/4 cup chopped red bell peppers (optional)
2 tablespoons Dijon mustard
1-2 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon tarragon
1/4 teaspoon pepper
1/4 teaspoon paprika
salt, if needed to taste

1. Place the chicken pieces on the bottom of your slow cooker.
2. In a bowl, mix together all remaining ingredients.
3. Evenly pour over the chicken.
4. Cover and cook on low for 5-8 hours (depending on the chicken parts used); or on high for 3-4 hours.

 

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Fiesta Cabbage


1 pound kielbasa, sliced into 1/4 inch thick slices*
1 medium size red onion, diced
1 medium size green bell pepper, diced
1 medium sized cabbage (about 2 1/2 pounds), chopped into bite size pieces
1 (14.5 oz) can diced tomatoes, undrained
1 tsp salt
1/2 tsp pepper

Directions

Saute kielbasa in a large nonstick skillet over medium-high heat until browned. remove
sausage with a slotted spoon, and drain on paper towels, reserving drippings in a skillet.
Set aside.
Saute onion, bell pepper in hot drippings over medium-high heat 3 minutes. Stir in
cabbage; cover and cook, stirring occasionally, 15 minutes or until veggies are tender.
Stir in cooked sausage, tomatoes, salt, and pepper. Cook until throroughly heated.

*1 pound ground pork sausage may be substituted. Saute veggies in 2 tbl reserved
drippings.

 

[moreluck]

Oven Barbecued Baby Back Ribs

2 cups ketchup
1/2 cup brown sugar
2 tablespoons vinegar
2 tablespoons minced onions
2 teaspoons minced garlic
2 teaspoons dry mustard
2 teaspoons cayenne
salt and black pepper
4 lbs slab baby back ribs

1. Preheat oven to 325 deg.
2. Combine all ingredients except ribs and salt & pepper.
3. Season ribs with salt & pepper and brush sauce on.
4. Roast ribs basting every 30 mins with sauce, until tender and falling off the bone, approx 1 1/2 hours
5. Serve, and ohhh baby enjoy!

 

[moreluck]

Tomato Pasta De-lite

1/4 Cup olive oil
2 TBS chopped garlic
1/2 large onion, chopped
1 Cup diced fresh zucchini
3 Cups fresh tomatoes, chopped
2-4 TBS fresh basil, chopped
Salt & pepper to taste
1/4 Cup red wine or balsamic vinegar
1/2 pound thick spaghetti, #7

Fill large pot with water for pasta. At the same time, in large pan, sauté garlic, onion, & zucchini in olive oil over medium heat til tender. Add tomatoes, basil & seasonings. Cook tomato sauce until the pasta is ready, or al dente.

Drain pasta.

Serve sauce over individual dishes of pasta. Makes 2-3 servings. (Increase amounts for more servings.)

 

[moreluck]

Meal-in-One

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 1/2 pounds lean ground beef
2 cloves garlic, minced
salt and pepper to taste
1 (10.5 ounce) can condensed
French onion soup
1 tablespoon Worcestershire
sauce
2 teaspoons prepared yellow
mustard
2 tablespoons cold water
1 tablespoon all-purpose flour
3 cups peeled and thinly sliced
potatoes
2 (10 ounce) packages frozen
mixed vegetables, thawed
1 cup shredded Cheddar
cheese
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat the oven to 375 degrees friend (190 degrees C).2.Cook ground beef in a skillet over medium-high heat until evenly browned. Drain excess grease. Season with garlic, salt and pepper. Stir in the onion soup, Worcestershire sauce and mustard, and bring to a boil. Mix together the cold water and flour, and stir into the sauce. Simmer over low heat for a few minutes, then set aside.3.Meanwhile, place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook for 3 minutes, not until tender. Drain.4.Spread half of the beef mixture in the bottom of a 9x13 inch baking dish. Arrange half of the potatoes over the beef. Cover with a layer of mixed vegetables. Repeat layers.5.Cover the dish, and bake for 50 minutes in the preheated oven. Uncover, and sprinkle shredded cheese over the top. Bake for an additional 10 minutes to melt cheese.

 

[moreluck]

Gene Autry's Stuffed Mushrooms

Ingredients:

24 large white mushrooms
1/4 cup butter, melted
Salt
Pepper
1/2 cup finely minced onions
1/2 cup finely minced shallots
3 tablespoons oil
2/3 cup Madeira
1/2 cup plain dry bread crumbs
2/3 cup grated Swiss cheese
2/3 cup grated parmesan cheese
2/3 cup minced parsley
1/3 cup whipping cream



Directions:
Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside.

Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3-4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4-6 minutes. Add Madeira and bring to boil. Boil until liquid evaporates. Cool.

Add bread crumbs, Swiss and Parmesan cheeses, and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning.

Spoon stuffing into mushroom caps on baking sheet. Bake at 375 until hot and bubbly, 10-12 minutes.

 

[moreluck]

Hawaiian Chicken Kabobs

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken
breast halves - cut into 2 inch
pieces
1 (20 ounce) can pineapple
chunks, drained
skewers
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.2.Preheat grill to medium-high heat.3.Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

 

[moreluck]

Rigatoni Campagnolo

1/2 lb. Italian sausage
1 pinch crushed red pepper
1/4 cup extra virgin olive oil
salt and pepper - to taste
1/2 cup minced yellow onion
1 lb. Rigatoni pasta - cooked al dente
1 med. red bell pepper - julienne
1/4 cup grated fresh Pecorino Romano cheese
2 cloves garlic - minced
2 Tbls. torn fresh basil leaves
1/4 cup dry white wine
4 oz. Caprino cheese OR other goat cheese - crumbled
4 cups canned whole peeled tomatoes - minced undrained

Instructions
-Remove sausage from the casing and break into chunks.
-Cook sausage in olive oil over medium heat until browned slightly.
-Add onion and peppers saut until softened.
-Add garlic and cook for 1 minute.
-Add wine and allow to simmer for 3 minutes.
-Add tomatoes and red pepper; season with salt and pepper.
-Bring to a boil over high heat, stirring constantly.
-Reduce heat to medium-low and simmer until thickened.
-Stir in pasta, Romano, and basil and simmer for 3 minutes.
-Portion onto plates and top with the crumbled goat cheese.

 

[moreluck]

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) small-curd cottage cheese
1-1/4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a
bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a
greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350°
for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before
cutting

 

[moreluck]

Healthy Chicken Quesadillas

Ingredients:

• 1/4 cup chopped onion
• 1 small clove garlic, minced
• 1/4 cup chopped bell pepper
• 2 tablespoons chicken broth
• 2 chili peppers, minced
• 3 plum tomatoes, chopped
• 1 1/2 cups cooked chicken
• Vegetable cooking spray
• 8 flour tortillas
• 1 cup reduced-fat cheddar cheese, shredded
• Salsa and fat-free sour cream, for garnish

Directions:
In a medium heavy skillet, saute the onion, garlic and bell pepper in the chicken broth until soft. Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated. Add the chicken and stir well to combine.
Spray a cold skillet with vegetable cooking spray, and heat over medium heat. Place a tortilla in the pan and sprinkle with 1/8 cup of the cheese. Add about a quarter of the chicken mixture and top with another 1/8 cup of cheese. Cover with another tortilla and cook for 2 to 3 minutes or until brown.
Flip the quesadilla over and cook for an additional 2 minutes. Remove from the heat and cut into wedges. Keep the quesadilla warm while frying the remaining quesadillas in the same manner. Serve with salsa and fat-free sour cream.

 

[moreluck]

Gingered Pork & Cabbage Soup

• 6 cups reduced-sodium chicken broth
• 8 ounces boneless pork sirloin, cut 1/2 inch thick
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 3 small tomatoes, chopped
• 2 medium carrots, finely chopped
• 1/2 cup dried anelli pasta or other small pasta
• 4 cups thinly sliced Chinese cabbage (Napa cabbage)
• 1/4 cup snipped fresh mint

Directions....
1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes.
2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown.
3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
4. Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint. Makes 8 servings.

 

[moreluck]

Corn Broccoli Bake

1 8 oz. pkg. Chicken in a biskit crackers crushed
1/2 cup Butter melted
1 10 oz. pkg Frozen chopped broccoli thawed
1 15-1/4 oz. Whole kernel corn drained
1 14-3/4 oz. Corn cream-style

Combine cracker crumbs and butter; reserve 1/2 cup for topping. In a bowl, combine broccoli, both cans of corn and remaining crumbs.

Transfer to a greased 2 qt. baking dish. Sprinkle with reserved crumb mixture. Bake uncovered, at 375 deg. for 25-30 minutes or until lightly browned.

 

[moreluck]

Gramma's Old Fashioned Chili Mac

INGREDIENTS:
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper,
chopped
1 (15 ounce) can kidney beans,
drained
2 (10.75 ounce) cans
condensed tomato soup
2 (14.5 ounce) cans diced
tomatoes
1/8 cup brown sugar
salt and pepper to taste

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain..3.Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion,celery and green pepper and cook until tender and translucent. Drain excess fat. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in cooked macaroni.

 

[moreluck]

Mushroom Rice Bake

1 (10 3/4 oz.) can chicken gumbo soup
1 (10 3/4 oz.) can chicken rice soup
3/4 cup rice (uncooked)
1 small onion diced
1 (7 oz.) jar button mushrooms (undrained)

Preheat oven to 350 degrees. Place both soups in a single sauce pan and bring to a boil.
Remove from heat and add rice, onion and mushrooms with their liquid. Stir well.
Pour mixture into a 2 qt. casserole dish. Cover and bake for 45 mins.

 

[moreluck]

Crispy Chicken Strips

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1/4 cup butter, melted
1 1/2 cups crispy rice cereal,
coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free
seasoning blend
1 pound boneless, skinless
chicken breast tenders
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 400 degrees friend (200 degrees C). Lightly grease a 9x13 inch baking dish.2.Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.3.Bake 25 minutes in the preheated oven, or until chicken juices run clear.

 

[moreluck]

Powderhorn Potatoes

6 baking potatoes
1 can cr. of mushroom soup
1/4 cup melted butter
1 cup sour cream
1/4 cup chopped onion
1/2 cup shredded cheddar cheese
crushed corn flakes
melted butter for drizzling

Several hours in advance, bake potatoes for about 40 mins. at 350 degrees. Let cool, peel and grate into a bowl. In a large pan combine the soup, butter, sour cream, onion and cheese. Cook 'til heated through and add the potatoes. Top with corn flakes and drizzle with melted butter.

Cover with foil and bake at 350 for 45 mins. until bubbly.

 

[moreluck]

Paula Deen's Fiery Cajun Shrimp

2 cups melted butter
1/4 cup worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended -- Texas Pete)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

1. Preheat the oven to 400 degrees friend.
2. Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

 

[moreluck]

Pineapple Dump Chicken

1/2 lb chicken pieces (breasts or thighs)
1/2 cup onions, chopped
1/4 cup butter, melted
1/2 cup ketchup
1 cup pineapple preserves
2 teaspoons dry mustard
1 cup pineapple tidbits

1. For immediate cooking: Pre-heat oven to 350°friend Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes)

For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.

 

[moreluck]

Maybe these would work on a camping trip......



ZIP LOC OMELETTES


large Eggs
Favorite omelet additions

Instructions
Set out the eggs and a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, hash browns etc....

Have each person write their name on the outside of a quart size ziploc freezer bag. Crack 2 eggs (large or jumbo) into each bag (no more than 2). Mash and shake well to combine.

Fold the top edge down so the bag will remain open. Have each person add their favorite ingredients into their own bag. Remove all air from the bag and zip it up! Shake well to combine all ingredients.

Place the bags into rolling, boiling water for EXACTLY 13 minutes. You can usually cook 6-8 omelets in a large pot.

Open the bags and the omelet will roll out easily. Prepare for everyone to be amazed!

Serve with fresh fruit and coffee cake.

 

[moreluck]

Chicken Teri-wacky

2 tablespoons soy sauce
2 tablespoons lime juice, fresh is best
2 tablespoons liquid honey
2 tablespoons ketchup
2 tablespoons green onions, minced
1 tablespoon gingerroot, grated
2 teaspoons orange zest
1 garlic clove, crushed
4 boneless skinless chicken breasts

1. Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
2. Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through.
3. Thes recipe also works great on the BBQ. Grill over mediumheat for about 10-15 minutes, flipping occasionally until chicken is cooked through.