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CHICKEN MARSALA

Ingredients
4 tb Butter
1/4 c Dry Marsala
4 Chicken breast halves
1/2 c Heavy cream
4 Shallots; finely chopped
1 ts Lemon juice
1/2 lb Mushrooms; sliced
Salt and pepper to taste

Instructions
* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute, turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.

 

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Shaker Style Grilled Chicken

1/2 cup cider vinegar
1/4 cup oil
3/4 teaspoon kosher salt
1/4 cup shallots
2 garlic cloves, minced
2 lbs skinless chicken thighs, trimmed of fat

1. Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
2. Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
3. Let rest briefly before serving.

 

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Beef & Pepper Stir Fry

• Sauce
• 4 tablespoons soy sauce
• 1/4 teaspoon toasted sesame oil (also known as dark sesame oil)
• 2 teaspoons sugar

• Stir-fry
• 2 tablespoons vegetable oil
• 8 scallions, trimmed and cut into 1-inch pieces (reserve 1 heaping tablespoon thinly sliced dark green parts for garnish)
• 1 1/2 tablespoons thinly sliced garlic (about 3 cloves)
• 1 tablespoon minced ginger (about a 1-inch piece)
• 1 to 2 fresh chilies, like jalapenos or Thai chilies, to taste, seeded and minced (optional)
• 1 red bell pepper, thinly sliced
• 1 pound beef top round or London broil, sliced very thin (see note)

Directions:
Combine the sauce ingredients in a small bowl and stir well. Set the bowl aside.
Heat a large skillet or wok over high heat for 2 minutes. Add the vegetable oil and heat for 1 minute. Add the scallions, garlic, ginger and (if using) chilies to the pan, and cook, stirring often, for 1 minute. Add the red bell pepper; cook, stirring often, for 1 minute. Add the beef; cook, stirring occasionally, for 1 minute.
Pour the sauce over the stir-fry and mix well. Cook for 1 minute or until the beef is just slightly pink in the middle. Sprinkle with the reserved dark green scallion slices to serve.
Note: Chilling the beef for 20 to 25 minutes in the freezer before slicing helps you achieve very thin slices.

 

[moreluck]

Italian Pot Roast


1 boneless beef bottom round roast (3 lbs.)
1 1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 Tbls. dried basil
4 1/2 tsps. dried oregano
1 1/2 tsps. salt
1/2 tsp. crushed red pepper flakes
1/4 tsp. garlic powder
1 Tbls. cornstarch
3 Tbls. cold water

In a Dutch oven coated with Pam, brown the roast on all sides; . Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer 2 3/4 to 3 1/2 hours or 'til meat is tender.
Discard bay leaves. Remove roast to a serving platter. Let stand for 10 mins.

Meanwhile, for gravy, pour pan drippings and loosened brown bits into a measuring cup; skim and discard the fat. Transfer to small saucepan. Combine corn starch and cold water til smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 mins or 'til thickened. Slice beef and serve with gravy.

 

[moreluck]

Baked Tomatoes Oregano

INGREDIENTS:
4 large ripe tomatoes, sliced
1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
DIRECTIONS:
1.Preheat oven to 400 degrees friend (200 degrees C). Coat a shallow baking dish with cooking spray.2.Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.3.Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

 

[moreluck]

Lyonnaise Potatoes
INGREDIENTS:
2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
1/2 cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced
fresh parsley
DIRECTIONS:
1.Preheat oven to 350 degrees friend 2.Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.3.Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.4.Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.5.Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

 

[moreluck]

Grilled Spicy-Citrus Chicken Thighs & Corn

1 cup fresh lime juice
2/3 cup fresh orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
4 garlic cloves, thinly sliced
2 teaspoons hot pepper sauce
2 teaspoons dried crushed red pepper
16 large chicken thighs with skin and bones (about 6 pounds)
16 green onions
8 ears of corn, husked


Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.

Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

 

[moreluck]

Three Envelope Roast

4 - 5 Lbs Boneless Chuck
1 Env Italian Dressing Mix
1 Env Ranch Dressing Mix
1 Env Brown Gravy Mix
1/2 Cup Water

In large skillet, sear roast. Place in crock-pot. Combine all three
envelopes with water; pour over roast.

Cover and cook on Low for 6 to 8 hours. You can use the juice as is, or
thicken with a flour or cornstarch slurry. This works best in a
saucepan on the stove, not in the crock-pot.

 

[moreluck]

Outlaw Tex-mex Casserole

Ingredients:
1 medium onion, diced
1 can (8-ounce size) diced green chiles
1 can green enchilada sauce
1 can chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 diced bell pepper
3/4 pound diced chicken breasts or lean ground beef
20 corn tortillas
shredded cheddar or colby Jack cheese



Directions:
Saute all ingredients, except tortillas and cheese, over medium heat. Cut corn tortillas into 1/2 x 2-inch portions. Spray an 11 x 7-inch Pyrex dish with non-stick cooking spray.

Layer tortillas to cover bottom; add 1/2 sauteed ingredients. Repeat tortilla layer; add balance of ingredients. Cover with 1/4-inch of cheese. Bake at 350 degrees friend for 30 minutes.

 

[moreluck]

Amish Swiss Steak

Ingredients:
3 pounds round steak, trimmed of fat
1 tablespoon vegetable oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves, crumbled
1 garlic clove, finely minced
1/2 teaspoon dried oregano
2 onions, sliced
Additional coffee and soy sauce, as needed



Directions:
Preheat oven to 300 degrees. Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides.

Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce.

You may need to repeat this procedure; there should be quite a bit of liquid. Cut the meat in thin slices and serve with pan juices.

 

[moreluck]

Minnesota Pork Chops

INGREDIENTS:
6 pork chops
salt and pepper to taste
1 cup uncooked wild rice
1 1/2 cups water
1 (8 ounce) can canned
mushrooms
1 tablespoon chicken bouillon
granules
1 (10.75 ounce) can
condensed cream of
mushroom soup
DIRECTIONS:
1.Preheat oven to 350 degrees friend (175 degrees C).2.In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.3.Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

 

[moreluck]

Pecorino Romano Chicken Breast

1 lb chicken breasts, cleaned & trimmed
6 tablespoons butter
1/2 cup pecorino romano cheese, grated OR Parmesan/romano cheese
3/4 cup Italian style breadcrumbs

1. Preheat oven to 350.
2. Melt butter (in wrapper) in bowl in microwave for 1 minute.
3. mix cheese & breadcrumbs on paper plate.
4. Dip chicken into butter then coat in breadcrumb mixture.
5. Place on foil lined cookie sheet & bake for 20 to 25 minutes Turn halfway through for even browning if desired.

 

[moreluck]

Sherry Beef

3 lbs. stew beef (bite sized pieces)
2 (15 oz. cans) cr. of mushroom soup
1/2 pkg. dry onion soup mix
3/4 cup sherry
Mushrooms
1/4 cup sour cream

Preheat oven to 325 degrees. Mix the first 4 ingredients together in a 9x13 baking dish. Cover with foil and bake for 3 hours.
In the last 30 mins....put in the mushrooms and swirl in the sour cream.

 

[moreluck]

Red Lobster's Cheddar Bay Biscuits

Ingredients
2 1/2 cups bisquick baking mix
1/4 cup Butter melted
1 cup cheddar cheese finely grated
1/2 teaspoon garlic powder
3/4 cup whole milk
1/2 teaspoon dried parsley flakes
2 tablespoons Butter melted
dash salt
1/8 teaspoon garlic powder

Instructions
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

 

[moreluck]

Asian Grilled Pork Chops


Qty.
1/4cupolive oil
1tablespoon soy sauce
2clovesgarlic, crushed
1tablespoonminced ginger
1tablespoonDijon mustard
salt, to taste
freshly ground black pepper
6center cut pork loin chops

Preparation Cook: 15 minutes

1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the pork chops. Refrigerate for at least 30 minutes or overnight.
2. Preheat the grill.
3. Grill the chops for 5 to 8 minutes on each side, depending on the thickness. Let the chops rest on a plate for 1 or 2 minutes before serving.

 

[moreluck]

Easy Chicken a la King



8 tablespoons (1 stick) butter, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1/2 pound fresh mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) ready-to-use chicken broth
1 cup (1/2 pint) heavy cream
1 package (9 ounces) frozen peas, thawed
1 jar (2 ounces) chopped pimientos, drained

1. In a large skillet, melt 2 tablespoons butter over medium-high heat. sauté the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.
2. Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts.
3. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened.
4. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.

 

[moreluck]

BBQ Country-Style Pork Ribs

6 to 8 country or farmer-style pork ribs (thick cut with little or no bone)
2 tablespoons salt
2 tablespoon garlic powder
1 teaspoon ground black pepper
1 (12 ounce) bottle hickory flavored barbecue sauce (or preferred flavor)
1/2 cup of water that ribs were boiled in

In a large cooking pot, combine the salt, pepper, and garlic powder in
about two quarts of water and place the ribs in it. Add more water, if
needed to cover the ribs.

Boil until tender (but not where they start to come apart!)

Remove and place in a 12 x 16 x 2 or 3-inch baking dish.

Take 1/2 cup of the water the ribs were boiled in and pour in the pan.
Take the barbecue sauce and pour over the ribs.

Cover with foil and bake in a 325*friend oven for 2 hours.

Easy and they always cook perfectly.

 

[moreluck]

Herbed Pork Tenderloin & Potatoes

Ingredients
[SIZE=-1]1/3 cup extra virgin olive oil [/SIZE]
[SIZE=-1]1 teaspoon salt [/SIZE]
[SIZE=-1]4 cloves garlic crushed[/SIZE]
[SIZE=-1]1/2 teaspoon ground black pepper [/SIZE]
[SIZE=-1]4 teaspoons dried rosemary [/SIZE]
[SIZE=-1]1 (2-pound) pork tenderloin roast [/SIZE]
[SIZE=-1]4 teaspoons crushed dried thyme [/SIZE]
[SIZE=-1]2 1/2 pounds potatoes thinly sliced[/SIZE]

Instructions
Preheat oven to 375F. In a small mixing bowl combine olive oil, garlic, rosemary, thyme, salt and pepper. Coat pork tenderloin with 3 tablespoons of the garlic mixture and place in a roasting pan.

Toss potatoes with remaining garlic mixture and arrange around roast in the pan. Roast for 35 to 40 minutes, stirring potatoes once. Broil roast (and potatoes if desired) for 5 minutes to brown. Let stand for 5 minutes before slicing

 

[moreluck]

Chocolate Monkey (drink)

Ingredients:
1 cup chocolate milk
1 banana peeled
1/2 cup ice cubes
1 tablespoon peanut butter


Directions:
Combine in blender until smooth.

 

[moreluck]

Corn Chowder

4 cups milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced
1 1/2 cups finely diced potatoes (about 1 large potato or 2 small)
1/2 teaspoon dried thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste

In a large saucepan, bring the milk to a low simmer.

Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.

When the milk is warm, add the corn cobs and simmer 10 minutes.

While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and sauté about 8 minutes, or until potatoes are just tender. Add the garlic and sauté another minute.

Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.

Makes 2 to 3 servings.