What's Cookin' ??

[moreluck]

Teriyaki Sticky Chicken (4 Points)



16 ounces uncooked boneless chicken breasts, skinless
1/2 cup ketchup
3 tablespoons light brown sugar, packed
2 tablespoons vinegar
2 tablespoons teriyaki sauce
1 teaspoon dry mustard

1. Preheat oven to 350 degrees friend.
2. In a small bowl combine ketchup, brown sugar, vinegar, teriyaki sauce, and dry mustard.
3. Spray an 8" x 8" baking dish with cooking spray.
4. Place half the sauce into the bottom of baking dish.
5. Place chicken on top of the sauce and cover the chicken with remaining sauce.
6. Bake uncover for 40 minutes, or until the chicken is done and the sauce has thickened.
7. Divide any sauce that is in the dish over each piece of chicken.
8. Very yummy served with rice (but count the extra points).

 

[moreluck]

Parmesan Mozzarella Potatoes


5 large potatoes
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter, melted

1. Peel potatoes and slice 1/4 inch thick.
2. In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
3. Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
4. Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

 

[moreluck]

Easy Shrimp in Alfredo Sauce


1 lb shrimp, fresh, 21-26 count
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 cup parsley, chopped (flat leaf if available)
3/4 teaspoon black pepper, coarsely ground
3 tablespoons butter
1/3 cup whipping cream
12 ounces evaporated milk
2 ounces cream cheese
1/2 cup parmigiano-reggiano cheese, feshly grated grated


1/4 teaspoon nutmeg, freshly grated

1. Put your pot of water on to boil your favorite pasta.
2. Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.
3. Press 2 cloves of garlic into butter/oil mixture & gently sautee, low enough heat not to brown garlic.Add cayenne & salt to skillet.
4. Add shrimp & raise heat enough to hear the shrimp sizzle. Sautee 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.
5. Take off heat & mix in the parsley and pepper.
6. Melt the remaining butter in a 1 quart saucepan. Add the cream & eavporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil & that is OK - just keep stirring!
7. Add the cream cheese in 3 or 4 chunks & stir until melted.
8. Add the nutmeg & the Parmigiano, stirring well.
9. Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp.

 

[moreluck]

Great Northern Bean Stew


1 lb bulk sausage
1 cup of chopped onions
1 (28 ounce) can diced tomatoes (undrained)
1 (15 1/2 ounce) can great northern beans (rinsed and drained)
1 cup of sliced carrots
2 cups of chopped cabbage
1 tablespoon white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons of minced fresh parsley

1. In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain.
2. Add the next 11 ingredients. Bring to boil.
3. Reduce heat, co er and simmer 50-60 minutes or until vegies are tender.
4. Stir in parsley.
5. Cook 5 minutes longer.

 

[moreluck]

Quick Chicken Paprikash

4 chicken legs, skin removed
4 chicken thighs, skin removed
1 can (10.75 oz.) cream of mushroom soup
2 Tbls. paprika
1/2 cup sour cream

Place chicken in a crockpot. In a small bowl, mix together soup and paprika.
Spoon over chicken.

Cover and cook on low for 8-10 hours until chicken is tender. Remove chicken
and whisk in sour cream. Serve chicken with cooking liquid.

 

[moreluck]

Easy Chicken Santa Fe

Ingredients:
2 cans (15 ounce size) black beans
1 can (15 ounce size) corn
1 cup thick & chunky salsa
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon salt
6 skinless boneless chicken breasts
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice



Directions:
In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken breasts on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.

Cover and cook on high heat setting 2 1/2-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.

 

[moreluck]

Pasta Pascal


5 tablespoons olive oil
4 garlic cloves, minced
1 onion, chopped
4 roma tomatoes, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 lb angel hair pasta
salt and pepper

1. In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes.
2. Stir in onion and cook 2 minutes more.
3. Stir in oregano, basil, salt, and pepper.
4. Reduce heat to medium-low heat and let simmer.
5. Bring a large pot of lightly salted water to a boil.
6. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
7. Toss hot pasta with tomato mixture; serve immediately.

 

[moreluck]

Cajun Oven-Fried Chicken
Ingredients

3 Fresh Split Chicken Breasts
3 Fresh Chicken Thighs
3 Fresh Chicken Drumsticks
1/4 cup canola oil
Salt to taste
1 jar yellow mustard (6 ounces)
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground red pepper
1 cup self-rising flour

Instructions

1. Preheat oven to 400°friend. Pour oil into 13x9-inch baking pan and place in oven to preheat.
2. Salt chicken pieces lightly.
3. In wide, shallow bowl or pie plate, combine mustard, hot pepper sauce and ground red pepper.
4. Place flour on large platter or waxed paper. Coat chicken thoroughly with mustard mixture, then roll in flour.
5. Place chicken in preheated baking pan and oven-fry 35-40 minutes, until golden brown and cooked through, turning halfway through cooking. A meat thermometer inserted in thickest part of thigh should register 180°friend.

 

[moreluck]

Chicken and Bowtie Pasta with Asiago Cream Sauce

INGREDIENTS:
1/2 tablespoon cornstarch
1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped prosciutto
1 pound skinless boneless chicken breast halves - cubed
1 tablespoon chopped fresh garlic
2 1/4 cups heavy cream divided
1/4 cup sliced mushrooms
1/4 cube chicken bouillon crumbled
1/2 tablespoon parsley flakes
3/4 cup grated Asiago cheese
Instructions:

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

 

[moreluck]

Orange and Beer Chicken for the BBQ


1 (12 ounce) can beer
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
hot pepper sauce, generous dash
1/2 teaspoon orange extract
1 teaspoon orange rind, grated
1 tablespoon brown sugar
1 tablespoon molasses, dark


6 lbs chicken parts, with skin, on bone

1. In a small bowl, combine beer, salt, pepper, lemon juice, hot pepper sauce, orange extract and peel, brown sugar, and molasses; blend well.
2. Place chicken in a shallow pan or use sturdy zip lock style bag.
3. Pour marinade over chicken.
4. Cover or seal and refrigerate several hours or overnight.
5. Drain marinade from chicken; reserving marinade.
6. Prepare grill and cook pieces about 45 minutes or until tender, truning and basting often with the marinade.

 

[moreluck]

Fettuccine Tomato Basil Salad

Ingredients:
1 package (9 oz. size) fettuccine
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup grated Parmesan cheese
1 pound fresh tomatoes chopped
1/4 cup chopped fresh basil
OR
1 tablespoon dried basil, crushed



Directions:
Prepare pasta according to package directions.

Toss pasta with oil, vinegar and cheese; add tomatoes and basil. Season with salt and ground black pepper.

 

[moreluck]

Linguine With Pancetta Mushroom Cream Sauce

Ingredients:
8 ounces Dry linguine
1 tablespoon Olive oil
3 tablespoons Pancetta, cut in ?-inch dice
1/2 cup 1/4-inch thick slices of cremini or button mushrooms
1/2 cup Chardonnay
1/2 cup Heavy cream
2 teaspoons Freshly grated Parmesan cheese
2 teaspoons Chopped parsley
1 pinch Minced garlic
Salt, to taste
1/2 teaspoon Freshly grated lemon zest moistened in
1 teaspoon lemon juice



Directions:
Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente.

While the pasta is cooking, saut? pancetta in olive oil in a large saut? pan over medium heat. As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately.

This recipe comes from the California Culinary Academy

 

[moreluck]

Pierogi Casserole

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package
lasagna noodles
2 cups shredded Cheddar
cheese
salt and pepper to taste
1 (8 ounce) container sour
cream
3 tablespoons chopped fresh
chives

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C).
2.Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
3.Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
4.Cook the lasagna noodles according to package directions and cool under running water.
5.Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
6.Bake, uncovered, at 350 degrees friend (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

 

[moreluck]

Filet With Mushroom Sauce


4 (5-6 ounce) filet mignon steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
8 ounces presliced mixed mushrooms
3 garlic cloves, chopped
1/4 cup steak sauce, such as A-1
1 tablespoon onion flakes
2 teaspoons brown sugar

1. Heat broiler; coat broiler pan with nonstick spray.
2. Season steaks with salt and pepper.
3. Place on prepared pan and broil for 3-4 minutes per side for medium rare or until internal temperature reads 130 degrees on an instant-read thermometer.
4. Keep warm and allow to rest for 5 minutes.
5. Meanwhile, heat a large nonstick skillet over medium-high heat.
6. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes.
7. Stir in steak sauce, onion flakes, brown sugar and 1/4 cup water.
8. Cook, stirring occasionally, for about 3 minutes, until thickened.
9. Serve with steaks.

 

[moreluck]

Love's Coleslaw

1 cup mayonnaise
1/2 cup buttermilk or milk
1/3 cup sugar
1 1/2 tsp. onion powder
1 1/2 tsp. celery seed
1/2 tsp. black pepper
3 Tbls. apple cider vinegar
1 head cabbage, shredded
1 cup shredded carrots

In a bowl, combine mayonnaise, buttermilk, sugar, onion powder, celery seed, pepper and vinegar. Chill for at least 3 hours.

In a large bowl, toss cabbage and carrots. Add chilled dressing and toss.

 

[moreluck]

Herbed Pork & Apples

Ingredients

1. 1 teaspoon dried sage
2. 1 teaspoon dried thyme
3. 1 teaspoon dried rosemary
4. 1 teaspoon dried marjoram
5. salt and pepper to taste
6. 6 pounds pork loin roast
7. 4 tart apples - peeled, cored, cut into 1 inch chunks
8. 1 red onion, chopped
9. 3 tablespoons brown sugar
10. 1 cup apple juice
11. 2/3 cup real maple syrup

Cooking Directions

1. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
2. Preheat oven to 325 degrees friend (165 degrees C).
3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
4. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160 degrees friend (70 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
5. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

 

[moreluck]

Salmon Cakes - Rachael Ray


2 (14 ounce) cans salmon, drained
2 egg whites, beaten
1/3 cup Italian seasoned breadcrumbs
1 tablespoon all-purpose seasoning (recommended — Old Bay)
1 teaspoon hot sauce (recommended — Tabasco)
2 tablespoons flat leaf parsley, chopped
3-4 tablespoons roasted red peppers, chopped - 1/2 pepper from a jar, drained, then chopped
salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan

1. Heat a medium skillet over medium high heat.
2. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
3. Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.

 

[scratch]

Southern Style BBQ

I spent last weekend helping with my Sunday School class's annual BBQ fund raiser. We slow cooked 45 Boston butts on a trailer mounted smoker that was designed for BBQ competitions.

We started at 4 PM Saturday. As the men fired up the Smoker with apple wood, the ladies did the infamous "butt rubbings". The pork shoulders were patted down to dry them and and then covered with a homemade dry rub to help keep the juices in.

The picture below shows us putting the meat in the Smoker at 5 PM. Three of us stayed up all night to keep the Smoker at a steady temperature of about 230 degrees. Once an hour, we would take turns throwing more wood in the firebox and spraying the meat down with apple juice. We used three digital thermometers to watch the meat, pork has to get to 190 degrees to get done. The first ones came off the grill about 4 AM, the last one was ready at 11 AM. We had a team of "pork pullers" to use kitchen forks to shred the meat into smaller bite-sized pieces. A homemade vinegar based Carolina style of BBQ sauce was then poured over it.

A BBQ Plate goes for $7.00. You get a half pound of the best BBQ you ever tasted, baked beans, cole slaw, bag of chips, two slices of bread, and a drink. We usually feed about 400 people. This is a lot of fun and we have been doing this the last five years.

 

[moreluck]

Mobster's Manicotti


1 (8 ounce) box manicotti, uncooked shells
1 (26 ounce) jar spaghetti sauce
16 ounces ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
5 ounces frozen spinach, thawed
1 pinch fennel
2 garlic cloves, diced
1/2 teaspoon basil
1/2 teaspoon oregano
salt
1 lb Italian sausage
1 lb ground beef

1. In a large sauce pan, pan fry the diced garlic in a splash of olive oil until browned.
2. Mix in the ground beef and Italian sausage, cook thoroughly. (optional: remove sausage skin and blend into ground beef).
3. Add spaghetti sauce, oregano and basil. Simmer.
4. In a large pot, bring water to a boil and cook shells according to package directions.
5. In a large bowl, combine ricotta, mozarella, and spinach. Salt to taste.
6. When shells are cooked, drain hot water and run cold water on cooked shells to stop the cooking process.
7. Spread a light layer of sauce on the bottom of a large deep baking dish.
8. Using a narrow spoon, spoon cheese mixture in to shells and place into the baking dish. Cover with remaining sauce and sprinkle Parmesan on top.
9. Bake in oven covered with foil at 400 friend for 40 minutes. Let cool before serving.

 

[moreluck]

Jalapeno Sour Cream Chicken


Ingredients:
6 boneless, skinless chicken breast halves
1 small onion, chopped
1 can (4 oz. size) chopped jalapenos
1 tablespoon dry taco seasoning
1 teaspoon season salt
salt and pepper
8 ounces sour cream
1 cup jack cheese, shredded
2 tablespoons olive oil



Directions:
Cut chicken into 1-inch cubes. In large frying pan, add olive oil. On medium-high heat, saute chicken and onion until chicken is browned and onion is tender, about 5 minutes.

Add jalapenos, taco seasoning, season salt and salt and pepper. Cover and let simmer for 5 minutes. Add sour cream and cheese, cover and simmer for another 7 minutes. Serve hot.