Sticky Coconut Chicken

Penny Hughes www.culinarycollection.blogspot.com

serves 6-8 I served this with Thai Jasmine rice - sprinkled with green onions and steamed asparagus - YUM!

6-8 boned, skinned chicken thighs (I used pounded breasts -4 cut in half)
3/4 C canned coconut milk -stirred
1 T minced fresh ginger
1 tsp fresh ground pepper
1 tsp hot chili flakes (crushed red pepper flakes)
4-5 green onions sliced on diagonal 
Chili Glaze -(recipe to follow)

Mix coconut milk, ginger, pepper and chili flakes in 9x13 pan and place chicken in to marinade for several hours or over night.

Remove chicken from marinade (keep for basting) and place on grill - high heat and turn to brown on both sides - brushing on marinade frequently. I cooked mine under the broiler and they did just fine. I finished them off with my George Foreman just for that BBQ look! Cook through until not pink is visible - about 10-15 minutes.

Serve on a warmed platter topped with Chili Glaze.

Chili Glaze

In a 2-3 qt sauce pan, combine 3/4 C rice vinegar, 1/2 C sugar, 3 Tbsp soy sauce and 1 tsp hot chili flakes. Bring to boil over high heat and cook, stirring often, until mixture is reduced to 1/2C (8-10 minutes). Use hot - and drizzle over chicken. Top with slivered green onions.

Barbeque Meatballs

life-should-be-delicious.blogspot.com

 

1 large can evaporated milk

2 C. quick oats

1/2 C. chopped onions

2 tsp. chili powder

1/2 tsp. pepper

3 lbs hamburger

2 eggs

1/2 tsp garlic salt

2 tsp salt

Sauce:

2 C. ketchup

2 Tbsp liquid smoke

1/2 C. chopped onion

2 C. brown sugar (don't pack)

Mix first 9 ingredients and form into 1-inch balls. Put on cookie sheet and bake @ 400* about 10 min.

Sauce: Heat ingredients in large saucepan until boils. Add cooked meatballs; simmer.

Yield: 100 small meatballs. Can cut recipe in half for smaller batch

Pork Chops and Potatoes

Janet Connell

2 lbs. pork chops
5-6 medium potatoes
1 can cream mushroom soup
1 can water or milk
onion powder
garlic powder

Peel slice and boil potatoes for 3-5 minutes.  Dump out water and set aside. Cut pork chops into small peices. Salt and pepper and fry all the way through in a bit of oil.  Place in casserole dish along with the potatoes.  Mix one can mushroom soup and 1 can milk, add desired amount of garlic and onion powders.  Pour onto potatoes and meat, mix.

Bake at 360* for 30-45 minutes, after 30 poke potatoes to see if they are done.

Soda Marinade

2 cups 7-UP or any other lemon-lime carbonated drink
1 cup salad oil
1 cup soy sauce
1 Tbsp. horseradish
1 tsp. garlic salt

Marinate for 12-24 hours.  Baste meat during grilling.

Hamburger Fingerlings

Ruth Petterson

Fingerlings
1 1/2 lbs ground beef
2 beaten eggs
1 medium onion, chopped very fine.
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning or sage
1 c. soft bread crumbs
1 can chicken rice soup

Other ingredients:
2 cans mushroom soup
corn or bran flakes

Mix all ingredients together.  Mold into 1x3 inch fingerlings.  Roll in cornflakes (or bran flakes).  Brown well on all sides.  (If let stand few minutes before browning will hold together better.)  Put in baking dish and pour cans of mushroom soup mixed with 2 cans water or milk over top.  Bake for 1 hour at 300*.

Quick Sloppy Joes

Janet Connell

1/2 tsp. salt
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. pepper
1 can (6 oz.) tomato paste
2/3 c. water
1/2 c. sweet pickle relish
4 hamburger buns, toasted
sour cream
avacado

Mix salt and ground beef.  Place pan over medium-high heat.  Crumble in beef.  Add onion and fry until meat is brown and onion is limp.  Spoon off and discard any fat.  Stir in pepper, tomato paste, water, and pickle relish.  Stir for until heated through.  Spoon meat mixture over toasted buns.  Top with a dallop of sour cream and an avocado slice.  Makes 4 servings.

Meat Loaf

Holly Peterson

1 1/2 lb ground beef
3/4 c. uncooked rolled oats
1 c. canned milk
6 Tbsp. chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper

Mix well.  Put into greased baking pan.  Bake 10 minutes at 350*.  Make sauce and pour over meat.  Bake 1 hour and baste often.

Sauce:
2 Tbsp. Worcestershire sauce
3 Tbsp. vinegar
2 Tbsp. sugar
1 c. ketchup
1/2 c. water

Broccoli Chicken Casserole

Holly Peterson

1 c. (10 oz) broccoli
2 cans cream chicken soup
1/2 c. salad dressing
1/4 c. chicken broth
1 Tbsp. lemon juice
1/2 c. bread crumbs
1/2 c. grated cheese
2 c. cooked chicken, diced

Cook broccoli, drain, place in bottom of pan. Put chicken over broccoli. Mix soup, salad dressing lemon juice and brith together.  Pour over broccoli and chicken.  Top with cheese and bread crumbs.  Bake 30 minutes at 350* covered.

Pioneer Woman's Chicken Spaghetti

www.thepioneerowoman.com

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Poppy Seed Chicken

2-3 CUPS COOKED AND CUBED SKINLESS BONELESS CHICKEN BREASTS sometimes I use canned if I don't have fresh or frozen.

12 OZ. CONTAINER SOUR CREAM

1 CAN CREAM OF CHICKEN SOUP

1/2 CUBE BUTTER

1 ROLL RITZ CRACKERS-crushed

1 T. POPPY SEEDS

2 cups cooked rice

2 CUPS SHREDDED CHEDDAR CHEESE

1- 2 CUPS STEAMED BROCCOLI (very OPTIONAL--I serve on the side.)

Cook (boil or fry) and Shred chicken. Combine shredded chicken, sour cream, cream of ch. soup, butter, ritz, and poppy seeds. Place cooked rice in bottom of casserole dish. Layer chicken mixture over rice, layer cheese over chicken mixture. Cover with tin foil and bake in 350* oven for 1 hour. Serve with broccoli or favorite veggie.

Mexican Lasagna

Heidi Weaver

1 Lb Hamburger
Taco Seasoning Packet
8 ounce can diced tomatoes
8 ounce can tomato sauce
1 package Corn tortillas
8 ounces Cream Cheese
2-3 cups shredded cheese

Brown hamburger and add taco seasoning, diced tomatoes and tomato sauce.  Heat through.  Put 1/2 taco mix on bottom of 13x9 inch pan.  Layer with corn tortillas, then cream cheese, then the rest of the hamburger mix.  Add one more layer of tortillas.  Shred cheese on top.

Bake @ 350* for 15 minutes.

Yankee Pot Roast

1 boneless beef chuck roast (about 2 1/2 lbs)
1 can (14-14.5 oz) beef broth
1/2 cup dry red wine (I use grape juice)
1 T. beef medley herbs (I use roast seasoning packet or dry onion soup mix)
2 pkg frozen stew vegetable mixture (potatoes, celery, carrots, onion)

Place Beef in roaster. Combine beef broth, juice, beef medley.  Cover and cook in roaster overnight or for at least 6 hours at 350-400 degrees.  Put the veggies in the roaster 1-2 hrs before serving and let them cook until tender.  If desired take roast/veggies out of pan and thicken juices for gravy, then slice roast and serve.

Spaghetti Spinach Bake

Kraft Foods (www.kraftfoods.com)

6 oz. spaghetti, cooked, drained

2   egg whites, lightly beaten

1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained

2 oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2 lb. extra lean ground beef, cooked

1 jar  (14 oz.) spaghetti sauce

2 cloves garlic, minced

1/2 cup  KRAFT 2% Milk Shredded Mozzarella Cheese 

PREHEAT oven to 350°F. Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
MIX spinach and Neufchatel until well blended; spoon into spaghetti crust. Mix meat, spaghetti sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
BAKE 30 min. or until heated through. Top with mozzarella cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into wedges to serve.

White Chicken Chili

Our Best Bites (www.ourbestbites.com)

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Red Beans and Rice

Gabriella from 121 Down

1 lb dried red beans
1 lb ham or sausage
1 lg onion
1 cup green onions
1/2 clove minced garlic
1/2 cup parsley
2 bay leaves
1/4 cup butter
salt
cayenne pepper, tabasco or cajun seasoning
cumin

Soak red beans overnight.  In the morning, dump out the water and rinse beans.  Brown the sausage or ham.  Chop the onions and parsley.  Bring beans to a boil.  Add all other ingredients.  Simmer for at least 3 hours.  Beans should be creamy.  Serve over fluffy white rice.

Taco Bowls with Guac-a-Salsa Salad

Rachael Ray

1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese

Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil – 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.

Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.

Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

Easy Chicken Noodle Soup

Tanya Calkins

2-4 Chicken breasts
4 c. water
2 chicken bouillon cubes
1 or 2 carrots, chopped
1 clove garlic, minced
1 or 2 stalks celery, chopped
1 onion, chopped
1/2 cup frozen peas (optional)
1/2 to 1 batch homemade noodles, 1-2 cups dry noodles, or 1/3 c. cooked rice

Put chicken and bouillon cubes into water.  Simmer until chicken is tender. Remove chicken and dice into pieces.  Strain chicken drippings from water.  Return diced chicken to broth and add veggies.  When boiling add noodles or rice and boil slowly for 15-20 minutes.

We like this soup served over mashed potatoes.

Calzones

Rhodes

12 Rhodes Texas Rolls, thawed but still cold
flour
2 oz sliced pepperoni
8 oz hot sausage
1/2 cup chopped green pepper
1 cup grated mozzarella cheese
1 teaspoon italian seasoning
1 cup pizza sauce

Press 3 rolls together, using a little flour, then roll into a 12 inch circle. Make 3 more circles with the other rolls. Combine all ingredients, divide equally onto each circle. Fold over and and pinch edges together. Place on a baking sheet sprayed with cooking spray. Bake 350* for 20-25 minutes or until golden brown. Serve with heated pizza sauce for dipping.

Carly's Taco Soup

Carly Petterson

2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions

Cook in Crockpot on low for 10 hrs.

Serve with sour cream, cheese and tortilla chips

Leftover Turkey Casserole

Janet Connell

1 can cream of chicken soup
1/2c. - 1 c. milk
2 c. turkey or chicken
Stuffing mixture

Stuffing Mixture
One 8 oz herb stuffing
1/2 c. onion
1/2 c. celery
1/2 c. butter or margarine
1/4 c. water or broth

Mix turkey/chicken with soup and milk. Place in casserole dish and spread stuffing mixture on top.

Bake @ 325* for 30-40 min (or shorter).