What's Cookin' ??

[moreluck]

Malibu Chicken

Ingredients:
4 boneless chicken breast halves
2 cans cream of chicken soup (or mushroom)
1 soup can milk
2 cans (4 oz size) whole green chiles
1 cup shredded Cheddar cheese
Garlic powder, salt & pepper to taste
1 small bag cheese Doritos

Directions:
Place chicken pieces in oblong casserole dish. Cut chiles in half and wrap around chicken.

In bowl, mix soup, milk, cheese, salt, pepper and garlic powder to taste. Pour over chicken. Place Doritos around edges and crumble a little more on top with a little more cheese.

Bake at 350 degrees friend for 45 minutes to 1 hour or until bubbly.

 

[moreluck]

Zesty Italian Crescent Casserole

1 lb lean ground beef
1 medium onion (chopped)
1cup spaghetti sauce (I had hunt's basil, garlic and oregano tomato sauce on hand and used that)
1&1/2 cups shredded mozzarella or monterey jack) 1/2 cup sour cream
1 (8 ounce) package refrigerated crescent dinner rolls
2 tablespoons butter (melted)
1/3 cup parmesan cheese (shredded)

1. Preheat oven to 375.
2. brown meat and onions in a skillet (I used sea salt, ground black pepper and a garlic and herb mix in the meat).
3. drain off fat.
4. stir in spaghetti sauce, heat through.
5. meanwhile in a bowl combine shredded cheese and sour cream.
6. spread meat on the bottom of a 2 quart dish.
7. spread cheese mixture on top of that.
8. unroll crescent rolls and lay on top as a crust.
9. melt butter add parmesan cheese (i put a dash of garlic powder in here) and brush on top of crescent rolls.
10. bake 20-25 minutes
11. ENJOY!

 

[moreluck]

Slow Cooker Sloppy Joes

1/4 lb bacon
2 lbs ground beef
1 medium onion
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons garlic
1 tablespoon yellow mustard
1 cup ketchup
1/4 teaspoon salt
1/8 teaspoon pepper

1. Cook bacon in a large skillet over medium heat until crisp. Remove from skillet, drain on paper towels, crumble and set aside.
2. Cut the onion into small pieces, then cook in the bacon greese until golden. Remove from skillet and set aside.
3. Brown the ground beef, remove from skillet, and drain.
4. Mix all remaining ingredients in a slow cooker along with the bacon, onion and ground beef.
5. Cook for at least 8 hours on the lowest setting, but times will vary based on the individual slow cooker.
6. Serve over hamburger buns for a good "sloppy-joe".

 

[moreluck]

Friday Night Bistro Chicken


Ingredients:

2 tablespoons butter
1 tablespoon olive oil
6 boneless chicken breast halves
1 teaspoon salt and freshly ground black pepper to taste
1/2 cup chopped shallots
1 can (14.5 oz size) diced tomatoes - plus juices
1 1/2 teaspoon dried thyme
1 can condensed French Onion Soup
1 cup grated Swiss cheese (optional)



Directions:
Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce.

Pan-fry chicken in butter and oil in an ovenproof skillet until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots, and cook stirring, until they are softened, 3 to 4 minutes.

Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes.

Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake at 375 degrees friend until the cheese is melted and the chicken is cooked through, about 20 minutes.

 

[moreluck]

Chicken Venetian

Ingredients:
3 Skinless Boneless Chicken Breast Halves Or Thighs
1/4 cup Soy Sauce, Low Sodium
2 tablespoons Red Wine Vinegar
1/4 teaspoon Vegetable Oil
1 large Clove Garlic
1/4 teaspoon Oregano



Directions:
Mix soy sauce, vinegar, oil, crushed garlic, and oregano. Pour mixture over chicken arranged in shallow baking dish and cover.

Bake for 375 friend for 45 minutes, then turn chicken and bake an additional 15 minutes.

 

[moreluck]

Rigatoni and Colored Peppers

1 1/2 cups rigatoni pasta, uncooked
1 tablespoon olive oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 garlic clove, crushed
1 medium tomato, cut into wedges
1 tablespoon oregano, fresh
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup romano cheese, grated

1. Cook rigatoni to desired doness according to package directions.
2. Drain; rinse with hot water and set aside.
3. In large skillet, heat oil.
4. Lightly saute peppers and garlic 1 - 2 minutes.
5. Add tp,atp; cook until peppers are crisp-tender.
6. Add oregano, salt and pepper; blend well.
7. Stir in cooked rigationi.
8. Place in serving dish; sprinkle with cheese.
9. Serve immediately.

 

[moreluck]

Rio Grande Pot Roast

1 1/2 cup thick & chunky salsa
1 cup beer or water
1 can tomato paste
1 pkg (1.25 oz.) taco seasoning
1 3-lb. beef bottom round roast
1/2 tsp. each salt & pepper
2 Tbls. peanut butter
1/3 cup chopped cilantro

Mix first 4 ingredients in a 5 qt. or larger slow cooker. Rub beef with salt & pepper; add to cooker. Spoon some sauce mixture over top. Cover & cook on low 8-10 hours until beef is very tender. Remove to a cutting board. Stir peanut butter & cilantro into sauce. Slice meat against the grain; serve with the sauce.

 

[moreluck]

Whoopi Goldberg's Beef Ribs

18 beef back ribs (not short ribs)

Marinade:
2 cups bottled bbq sauce
1/2 cup Worchestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 Tbls. orange juice concentrate
2 Tbls. minced garlic
1 Tbls. brown sugar
1 tsp. ground thyme
1 tsp. natural smoke flavor

Place ribs in large saucepot of water; heat to boiling. Reduce heat and simmer partially covered, 45 mins. While ribs are cooking, in a large saucepan, combine all marinade ingredients plus 1 Tbls. black pepper and 1/2 tsp. salt. Heat to boiling. Reduce heat and simmer 15 mins. stirring occasionally.

Preheat oven to 325 degrees. Drain ribs and arrange in one layer in large roasting pan. Pour 2 cups of marinade over the ribs, brushing it on to cover both sides. Bake 40 - 60 mins, until ribs are tender. Serve with remaining marinade on the side and lots of napkins.

 

[moreluck]

Maryland Style Crab Cakes

Ingredients
1 lb Crab meat
1/2 c Soft bread crumbs
1/4 c Mayonnaise
2 lg Eggs; beaten
2 tb Minced parsley
8 tb Butter
1/2 ts Salt

Directions
GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce.

 

[moreluck]

Beef Stroganoff - Carol's Way


2 lbs sirloin tip steaks (or round steak)
1 medium onion, chopped fine
1 garlic clove, sliced
8 ounces fresh mushrooms
1 1/2 cups beef broth
3 tablespoons flour
1/4 cup butter
1 teaspoon worcestershire sauce
salt
pepper
adolph instant meat tenderizer (optional)
1/2 pint sour cream

1. Trim any fat from the meat, and sprinkle with tenderizer (opt), pierce with a fork to allow it to penetrate.
2. Cut the meat in cross grain strips.
3. Dredge with salt and pepper and flour in a paper bag.
4. Brown the floured meat in butter in a large fry pan.
5. Add onion and garlic, and mushrooms, saute lightly. Cover with beef from and worchestersire sauce and simmer until tender, about one hour. Just before serving add the sour cream, heat througohly but do not boil. Serve with rice.

 

[moreluck]

Disappearing Chicken

8 ounces cream cheese
1 cup sour cream
2 (4 ounce) cans green chilies
12 ounces shredded cheddar cheese
3 whole chicken breasts
1/2 teaspoon garlic salt

1. cook chicken breasts until tender.
2. Cool.
3. Shred and add all ingredients together.
4. Place in a 9x13 and bake for 45 minute at 350 degrees.

 

[moreluck]

Spinach-Parmesan Meatloaf

1 1/2 lbs ground beef
5 ounces frozen chopped spinach, thawed and squeezed dry (half of a 10 oz. pkg.)
1/4 cup chopped yellow onions
1-2 garlic clove, minced
2 tablespoons chopped fresh parsley
1/2 cup finely crushed saltines
1/2 cup freshly grated parmesan cheese
1/4 cup whole milk
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper freshly grated nutmeg (a pinch)

1. Preheat oven to 350°.
2. In a big bowl, combine all the ingredients; mix well.
3. Transfer mixture to a lightly sprayed 9 x 5 inch loaf pan; gently pat down.
4. Bake about 1 hour, until the loaf is firm and the top is lightly browned.
5. Let stand in pan for 5-10 minutes before serving.
6. Remove loaf from the pan; slice to serve.
7. Garnish with black olives, if desired.

 

[moreluck]

Grown up Mac and Cheese

16 ounces uncooked penne pasta
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups half-and-half
1 1/2 cups swiss cheese
1 cup colby-monterey jack cheese
1 cup parmesan cheese
2 tablespoons milk
2 tablespoons sliced green onions

1. 1. Heat oven to 350. Spray 9x13" dish with nonstick spray. Cook penne pasta according to box and desired tenderness.
2. 2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Cook until bubbly, stirring constantly. Gradually add half and half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in cheeses, until melted. Cheese will be stringy. Stire in milk.
3. 3. Drain pasta and return to pot. Add to cheese sauce to pasta, stirring gently to coat. Pour into dish. Sprinkle with green onions.
4. 4. Bake for 20-25 minutes or until edges are bubbly and mixture is throughly heated.

 

[moreluck]

Boracho Bean Soup


4 cups Pinto beans raw
1 bunch Cilantro, fresh chopped
1/2 pound Bacon, lean diced
1 can (12 oz) Rotel tomatoes w/green chilies
1 Onion diced
1 teaspoon Salt to taste
1 Jalapeno peppers chopped
Water to cover beans

1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.

2. Put bacon pieces in skillet and fry until half done.

3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.

4. Add to cooked pinto beans and blend. Serve hot.

Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.

You can also add all ingredients to crockpot and cook on high for approximately 6 hours.

 

[moreluck]

Tarragon Chicken

4 each chicken drumsticks & thighs
1 large onion, very thinly sliced
4 gloves garlic sliced thin
2 plum tomatoes, diced
1/3 cup tarragon vinegar
1 1/2 Tbls. chopped fresh tarragon or 2 tsp. dried
1 Tbls. Dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup heavy cream
2 Tbls. all-purpose flour

Remove skin from chicken. Mix all ingredients, except heavy cream & flour in 4 1/2 qt or larger slow cooker.
Cover and cook on low 7 hours until chicken is cooked through and onions are soft. Whisk heavy cream & flour in a small bowl until smooth. Stir in some hot liquid from the cooker, then stir the mixture into cooker. Turn setting to high; cover and cook 25 minutes until liquid thickens.

 

[moreluck]

Sauteed Orange Chicken With Ginger

3 lbs chicken legs or chicken thighs
salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 cup orange juice
2 navel oranges, peeled and sectioned
2 tablespoons fresh ginger, minced
4 teaspoons white vinegar
1 teaspoon dried basil

1. Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat.
2. Add chicken and cook, turning, until brown all over, about 10 minutes.
3. Add garlic and cook for 1 minute.
4. Pour orange juice over chicken. Add orange sections, ginger, vinegar, and basil; stir well.
5. Cover and simmer for about 30 minutes, until chicken is tender.

 

[moreluck]

Crockpot White Chicken Chili
1 pound navy beans, soaked
1 medium onion, chopped
3 cloves minced garlic
8 ounces chopped green chiles
2 teaspoons ground cumin
1 teaspoon oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds boneless skinless chicken breast halves
14 ounces chicken broth
1 cup water

Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water.
Cut chicken into 1-inch pieces and brown if desired.
Put all ingredients in crock-pot.
Stir to mix thoroughly. Cover.
Cook on low 10-12 hours or high 5-6 hours. Serves 6-8

 

[moreluck]

Favorite Chili Mac

1 cup elbow macaroni
1 can (15 oz) red kidney beans rinsed and drained
1 pound lean ground beef
1 large onion chopped--
3 tablespoons chili powder (I like Gebhardt Chili
1/4 teaspoon crushed red pepper or to taste
1 can (28 oz) diced tomatoes in juice (I use Hunts)
1 can (28 oz) crushed tomatoes (I use Hunts)


Cook macaroni according to package directions. Drain and keep warm.

Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.

Season with salt and pepper to taste.

 

[moreluck]

Spinach Casserole

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 (10 ounce) packages frozen
chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella
cheese
1 cup cubed processed cheese
food
1 cup melted butter, divided
2 tablespoons distilled white
vinegar
1/2 teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo
dough
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 425 degrees friend (220 degrees C).2.In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.3.Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.4.Bake at 425 degrees friend (220 degrees C) for 20 minutes.

 

[moreluck]

Pork Medallions With Cherry Sauce

1 1/4 lbs pork tenderloins, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

1. Season the pork medallions with 1/4 teaspoon of salt and pepper.
2. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
3. Transfer the meat to a plate and tent with foil.
4. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
5. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
6. Season with salt and pepper, to taste.
7. Pour the sauce over the pork medallions and serve.