PENNE WITH CREAMY GARLIC SAUCE

Ingredients:

5-1/3 cups (16 oz.) AMERICAN BEAUTY PENNE RIGATE, uncooked (sure you could use about any pasta)
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour (I used corn starch & a bit extra)
3/4 cup ready-to-serve chicken broth or beef broth*
3/4 cup milk or light cream (I used 1% milk but used about 1 cup)
2 teaspoons dried parsley flakes
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese

(sure this would taste great with chicken added to it)

Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately. 8 servings (1 cup each). *Or, 1 chicken or beef bouillon cube dissolved in 3/4 cup water.

Sweet and Sour Meatballs

1 pound ground beef
1 egg
1/4 cup dry bread crumbs (I often add in some oatmeal)
1 onion, diced
(sometimes add chopped celery/carrots)


1 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
Directions
1.In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
2.In a large skillet over medium heat, gently brown the meatballs and set aside. (sometimes I just bake these in the often until cooked)
3.In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Hawaiian Chicken Recipe

2 pounds skinless boneless chicken breast halves (I used 3 pounds)
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 cup cornstarch
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon ground ginger
Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.

I like to serve this Hawaiian chicken over white rice. Fix a simple salad to add on the side and dinner is done.

The Best Chicken Fried Steak

4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

2.5 cups canola oil for frying

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.

Chili

2 pounds ground beef (I usually just use 1 pound)

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce (I usually use less but also add in a can of diced tomatoes)

1 (8 ounce) jar salsa ( I usually just add in 1/2 c)

4 tablespoons chili seasoning mix (we use less... we like things mild)

2-3 cans (depending how much you want to make) (15 ounce) can light red kidney beans

Directions

1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

(I usually just mix it all in the crock pot and let it sit on low for 6-8 hours)
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Crock Pot Salsa Chicken

1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch

1 can black beans

1 can corn (one time I used frozen corn and it was fine)

1.5 cup salsa (anything you need to get rid of works fine)

Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.

Serve with tortillas and other taco like toppings or even a chip dip of sorts.. Have sour cream and cheese available.

Mushroom Pork Chops and Rice

4 boneless, skinless pork chops

1 can cream of mushroom soup

4 servings minute rice


Pre-heat oven to 350 degrees.

Cook minute rice according to package directions.

Brown pork chops, reserving the juice.

Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.

place pork chops over top of rice in a single layer

Spread mushroom soup over top.

Bake in oven, covered, for 30 minutes.

Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or French beans, making a full meal.

Honey Lime Chicken Enchiladas

I have seen these recipe multiple times all over the Internet.. wanted to try it... but I don't care for enchiladas nor green sauce... but so glad I took the risk! Loved it! I made a few changes you will see through out it...
6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)  (I didn't use limes just the juice)

1 Tbsp chili powder  (I used less but some red pepper too)

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded

1 large can of green enchilada sauce

(I also used 1 cup of sour cream and 2-3 cups of rice)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.


Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Sweet and Sour Meatballs

1 pound ground beef


1 egg

1 onion, chopped

1 cup dry bread crumbs

salt and pepper to taste

1 cup water

1/2 cup vinegar

1/2 cup ketchup

2 tablespoons cornstarch

1 cup brown sugar

2 tablespoons soy sauce

Directions

1.In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.

2.In a large skillet over medium heat, saute the meatballs until browned on all sides.

3.In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
 
(I just had the sauce on the side... this was terrific)

Tortilla Soup (Vita Mixer)

Tortilla Soup
• 1 Whole Carrot
• 1 to 2 Stalk of Celery
• 2 Roma or 1 Large Tomato (I used canned diced last night)
• 1 Slice Onion (to taste)
• 1 Small Piece Yellow Squash
• 1 Wedge Green Cabbage (I added etxtra)
• 1 to 3 Slices or Bell Peppers (Red, Green, Orange)
• 1 to 3 Cloves of Garlic (to taste)
• 1 large “Pinch” of Cilantro
• 1 Slice of Jalapeno (size to taste) (I didn't have any left it out)
• 2 to 4 Cubes of Pepper Jack Cheese - (I used cheddar)
• 1 to 2 Table Spoons Mexican Spice (Blend it Up or something other with Cumin) (I just used taco seasoning)
• 3 Cups Hot Water
(I also added leftover mashed potatos in mine for a thickener

Mix up 5 min or so until steaming


* ½ to 1 cup Corn/Black Beans (pre-cooked) for Texture
* 1 Handful Tortilla Chips
Blend all ingredients on high speed (except Corn/Blackbeans and Chips) for 60 to 90 Seconds. Turn speed down to #2 Variable & Open lid (Soup should be “steaming”). Add Corn /Black Beans and let spin for 20 seconds. Pour soup and add tortilla chips. Enjoy!!
I may add cooked rice next time...

Easy crock pot pork chops

Ingredients:


 1 large onion, sliced

 4 to 6 medium potatoes, peeled and sliced

 2 cans (10 3/4 ounces) condensed cream of mushroom soup

 4 to 6 pork chops, boneless or bone-in

 salt and pepper to taste

Preparation:

Lightly spray slow cooker with non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. You can serve alone or on top of rice.

Hamburger Stew

1lb. ground beef
1tsp. salt
1/8tsp. pepper
1/2c. chopped celery
3/4c. chopped onion
1/3c. uncooked rice
1/4tsp. chili powder
1tsp. Worcestershire sauce
1c. chopped carrots
2c. tomato juice
Brown beef, salt, pepper, celery and onion. Drain fat. Add all remaining ingredients and cook over low heat about 1 hour, stirring occasionally. Add water as needed.

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
oil
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Grilled Salmon

Salmon Fillet (I have been enjoying Costco/Sams Club individually frozen fillets)
Mc Cormick Montreal Steak Seasoning
Honey Butter (yes I know not as common outside of Utah)

Preheat Grill (I cook on Geroge Foreman Grill)
Place salmon down apply honey butter & sprinkle seasoning
when ready ... flip over and apply more honey butter and seasoning....
Cook until done

Beef Stew

2 lbs. beef cubes ( I often use a lot less and cut up real small)
1/4 cup flour
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 cups beef broth - if you use beef bouillon cubes add water
1 tsp. Worcestershire sauce
1 or 2 cloves garlic
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, chopped
1 can of tomato soup
1 can mushroom soup

Put meat in crock pot, mix flour, salt & pepper, and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover & cook on Low 10 to 12 hours. Stir thoroughly before serving. You can also cook on stove top for a lot less time. Cook till meat is tender.

Tostadas

Tostadas area new favorite of mine! They are like flat tacos that are usually made by layering (refried beans) on top of a tostada shell and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They are so yummy!

Sweet and Sour Meatloaf

Okay I know.... not everyone likes meatloaf - but we love this recipe! (My grandpa's)

Sweet and Sour Meatloaf
1 T. of Mustard
8 0z of catsup
1/4 cup vinegar
1/4 cup brown sugar
(Mix together and heat. Take half of it and pour in a bowl.) (I often double the sauce)
add 1 small chopped Onion
1 cup crushed crackers or (Grandpa used 2 cups oatmeal.)
1 egg
Hamburger about 1 lb or 1 1/2 lbs
Salt and Pepper (I often add garlic etc...)
Pour rest of catsup mixture on top and mix really well save soon to put just on top.
I often add finely chopped carrots - mushrooms - celery etc.
Bake 350 degrees for 1 hr.
When done put shredded cheese on top and melt. enjoy

Taco Soup

Dinner two nights ago.... can either be done in the crock pot or stove top - we love it and eat it frequently!

TACO SOUP
1lb Hamburger meat
1 can stewed tomatoes (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans or black beans (undrained) - I think I used 3 cans
1 can diced green chilies (I skipped)
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
sometimes I even add in 1/2 c or so of Salsa
In a large pot add tomatoes, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.

served w/some cornbread

World Famous To-Die-For Sour Cream Chicken

(not my picture)

Made this tonight! My husband loved it... so did I!

World Famous To-Die-For Sour Cream Chicken
I've modified this again like I do most recipes.... I used small tenderlion strips.. about half the sour cream and 1 tube of crackers - about 1/2 the parmesan cheese & had no tarragon so I used garlic - season salt - pepper oh yes and I used about 1-2 T of butter in pan and topped w/ 1T of butter
1 hour 15 min prep SERVES 6 -8
4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like) 1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
Dredge chicken in the cracker mixture and set in baking dish.
Repeat until complete.
Melt rest of butter and pour on top of chicken.
Bake@ 350 for 35-45 minutes or until golden brown.