Saturday, July 19, 2008

Chicken & Dumplin's

Ingredients:

>1 whole chicken

>1 1/2 to 2 tsp salt

>2 cups flour

>2 tsp baking powder

>1 tsp salt

>1/3 cup Crisco shortening

>1/2 cup milk

>1 tbsp coarsely ground black pepper

>1 tsp crushed red pepper flakes

Directions:

Place chicken in a deep pot and barely cover with water, add some salt and simmer until the meat is tender (just about falling off the bone) A couple of hours. Remove chicken from broth and set aside Leave the broth in the pot to simmer. Debone the chicken.

Sift together flour, baking powder, salt, pepper, and crushed red pepper flakes. Cut in the shortening. Add milk to make a stiff dough. Roll out onto a floured surface to 1/4 inch thickness and cut into 1-inch squares. Drop squares into briskly boiling chicken broth. Cook until dumplings are plump and tender About 15-20 minutes. Add chicken to pot and serve.

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Strawberry Short Cupcakes

Ingredients:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 1/2 cups plus 3 tbsp sugar, divided
1/2 cup (1 stick) butter, softened
3 eggs
Redi-Whip
2 quarts fresh strawberries, sliced

Directions:

Preheat oven to 350° F. Spray 18 standard muffin cups with nonstick cooking spray.

Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat 1 1/2 cups sugar and butter in large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beating until well blended. Spoon batter into prepared muffin cups, filling about 3/4 full.

Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Cut cupcakes in half crosswise. Top wach bottom half with about 2 tbsp Redi-Whip and strawberries. Top with top half of cupcake. Garnish top with more Redi-Whip and strawberries.

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Cheryl's Marinara

Ingriedients:

extra virgin olive oil; enough to fill bottom of your skillet

1 tsp crushed red pepper flakes

1 bulb of garlic, chopped

a Fist full of fresh parsley, chopped

1 (28 oz) can Whole, peeled tomatoes, undrained (if you can find the Italian kind with basil, even better)

2 chicken bouillon cubes

salt and pepper to taste

1 tsp sugar

about 1/3 to 1/2 cup red wine

Refrigerated or Frozen Cheese or Sausage Tortellini

*or your favorite pasta!

Directions:

Heat olive oil and crushed red pepper flakes in a skillet on very low heat while you chop the garlic. Add garlic, let cook for about 30 seconds and then add the parsley.

Immediately add the tomatoes, bouillon cubes, sugar, salt & pepper. Turn heat up to medium-high. Once it starts to bubble, chop the tomatoes up with your spatula, as small as you can.

*NOTE: at this point you're thinking that a can of diced or stewed tomatoes would be MUCH easier...maybe so..but you are Seriously sacrificing TASTE by choosing either of those instead of the whole tomatoes.

Simmer sauce for about 7 minutes, then add the red wine. Turn heat down, simmer for another 5 minutes.

Serve with tortellini or other pasta of your choice and some Parmesan cheese! yum~ Thanks Cheryl!

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Kris's Greek Chicken Salad

Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!

Ingredients:

1 pkg boneless, skinless chicken breasts or tenders

2 bags or 2 heads Romaine lettuce, chopped

1/2 red onion, sliced thin

1 small jar green olives

cherry tomatoes, halved

1 green bell pepper, sliced and chopped

Fresh white mushrooms, sliced (optional)

Whole pepperoncini peppers (optional)

Italian croutons

Crumbled feta cheese

2 cucumbers, peeled, sliced, halved

For chicken marinade:

greek seasoning

salt

pepper

garlic, minced

red wine vinegar

extra virgin olive oil

Directions:

Marinate chicken, just place your chicken in a pyrex bowl with a lid or a tupperware dish, drizzle olive oil over the top of chicken, splash a little bit of red wine vinegar over the top and season liberally with greek seasoning, salt, pepper and minced garlic.

Refrigerate for no less than an hour and up to 4 hours.

To cook chicken: Kris has done it a couple of ways- you can throw it on the grill and cook until done, then chop the chicken into bite sized pieces OR shred it. OR you can chop the chicken and saute it in a skillet with some of its marinade. Drain afterwards.

To prepare salad: Combine all your ingredients in a large bowl and toss OR (as Kris does for our family meals) Prepare each plate with the Romaine, onions, peppers, olives, feta, tomatoes, cucumbers, croutons & chicken.

** Greek Seasoning can be found at Wal-Mart

Top with Kris's Greek Salad Dressing

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Chicken Sausage Stoup

*Adapted from a Rachel Ray Recipe

Ingredients:

>1 lb. chicken tenders, diced

>salt & pepper

>1 pkg smoked turkey sausage

>1 medium onion, chopped

>1 (15 oz) can red kidney beans, drained

>1 (15 oz) can fire roasted diced tomatoes

>1 sack red or blue corn tortilla chips

>2 tbsp extra virgin olive oil

>3 cloves garlic, smashed

>1 red bell pepper, chopped

>2 tsp hot sauce

>1 quart chicken stock

>2 cups shredded pepper jack cheese

Directions:

In a medium soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken. Let it cook a few minutes & then add the sausage and garlic. Cook for 2-3 minutes. Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.

Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds.

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Kris's Chicken & Sausage Gumbo

Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth

Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.

Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.

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Chicken Penne with Smokey Chili Cream Sauce

*recipe adapted from a Family Circle magazine recipe

Ingredients:

1 box (12 oz) penne pasta (p.s. the whole grain pasta has a WONDERFUL flavor)

1 1/2 tbsp vegetable oil

1-2 lbs boneless, skinless chicken breast tenders, chunked

1 onion, chopped

2 cloves minced garlic

1 jar prepared Alfredo sauce (Go for the light stuff if you're watching your weight!)

2-3 chipotle's in Adobo sauce, chopped (use more if you like it spicier)

2 tsp chili powder

2 tsp maple syrup

salt & pepper to taste

8 slices bacon or turkey bacon, chopped and cooked

2 tbsp chopped fresh cilantro

Directions:

Cook penne according to directions, Drain.

While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until done. Set chicken aside.

Reduce the heat to medium and add the onion. Saute until tender. Add the garlic. Stir until fragrant, about 30 seconds.

Add the Alfredo sauce, chipotle, chili powder, maple syrup , salt & pepper. Cook over medium-high heat until it starts to bubble. Add the chicken back to the skillet.

Add chicken mixture to the drained penne pasta. Toss to coat well. Garnish with bacon and cilantro.

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Friday, July 18, 2008

Fresh Kimchi

Ingredients:

4-5 cucumbers, peeled, seeded & sliced (quarter the slices)

1 1/2 cups shredded carrots

2 tbsp Kosher salt

2 cloves minced garlic

3 green onions, sliced

Korean pepper spice (to taste)

Directions:

Place cucumbers and carrots in a bowl. Sprinkle salt over vegetables and let sit with the salt on them for a good 2 hours.

Once your cucumbers and carrots have been sitting for awhile, take them out of the bowl and into a strainer. Squish as much juice from the cucumbers and carrots as possible. Pour any juice from the bowl out. Return the cucumbers and carrots to bowl.

Add garlic. Mash the garlic well into the cucumber/carrot mixture. Add green onions and Korean spice (use anywhere from 1/2 tsp to 1 tbsp depending on your spicy tolerance)

Can be refrigerated for up to a week.

Easy Beef Stew

Ingredients:

2 lbs beef for stew, cut into 1-inch cubes

1 can (4 oz) mushrooms

1 envelope (1 oz) dry onion soup mix

1/3 cup red or white wine

1 can (10 oz) cream of mushroom soup, undiluted

Hot cooked egg noodles

Directions:

Combine all ingredients in a 4 1/2 qt slow cooker. Cover; cook on LOW 8-12 hours.

Serve over hot noodles.

Serves 4-6

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Toasted Pita Chips

Ingredients:

2 pkg pita bread pockets

extra virgin olive oil

garlic salt

italian seasoning

Directions:

Preheat oven to 350° F.

Cut pita bread pockets in quarters, and then cut again around the sealed edges, creating 8 pita chips with one pita pocket.

Lay pita chips, face up on a cookie sheet. Brush tops with a little olive oil and sprinkle (to taste) with garlic salt and italian seasoning.

Bake for about 2-5 minutes, until chips are toasted brown.

Click here for Printable Version

Roasted Red Pepper, Feta & White Bean Dip

Ingredients:
1 can(15 oz) cannellini beans, rinsed & drained
1/2 cup roasted red peppers, drained & coarsely chopped
3 tbsp fresh lemon juice
2 garlic cloves, cloarsely chopped
2 tbsp extra virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup (4 oz) crumbled feta cheese, plus extra for garnish
1 tbsp chopped fresh oregano or 1 tsp dried

Directions:

Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt & black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.

Add the feta and oregano and pulse to combine. Transfer to a small bowl and garnish with extra feta.

Chill until ready to serve.

Serve with Toasted Pita Chips

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Tuscan Rigatoni with White Beans

Ingredients:

2 cups uncooked rigatoni pasta noodles

1 large onion, chopped

1 pkg smoked turkey sausage, sliced

1 can Great Northern beans, rinsed & drained

1/3 cup, oil-packed, sun-dried tomatoes, drained & chopped

1/3 cup chicken broth

1 tbsp fresh rosemary, or 1 tsp dried

1/3 cup shredded Parmesan

Directions:

Cook and drain pasta as directed on box.

While pasta is cooking, stir fry onion and sausage in a 12-inch skillet for 2-3 minutes or until onions are tender.

Gently stir in pasta and remaining ingredients except cheese. Cook 3-5 minutes or until hot. Sprinkle each serving with cheese.

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Chicken Spinach Cups

Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water

Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.

Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.

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Pepper Beef Goulash

Ingredients:

>1/2 cup water

>1 can (6oz) tomato paste

>2 tbsp cider vinegar

>1 envelope sloppy joe seasoning

>2-3 lbs. stew meat

>1 celery rib, chopped

>1 medium green bell pepper, cut into chunks

>Hot Cooked Rice

Directions:

In a 3 qt slow cooker, combine the water, tomato paste, vinegar & sloppy joe seasoning. Stir in the beef, celery & Green pepper.

Cover and cook on high for 4-5 hours or until meat is tender. Serve over rice.

4-5 Servings.

Click here for Printable Version

Thursday, July 17, 2008

Kathie's Banana Pudding

for Jenn....

Ingredients:
4-5 Bananas, sliced
1 box or Bag Vanilla Wafer Cookies
8 oz sour cream
8 oz Cool-Whip
1 can Eagle Brand Sweetened Condensed Milk
1 lg. pkg vanilla instand pudding mix

milk as called for on the pudding mix directions

Directions:
Line the bottom and sides of a 13x9 inch pan or casserole dish with vanilla wafers.
Layer 1/2 of the sliced bananas on top of cookies.

In a large bowl, mix together instant vanilla pudding mix according to the pkg directions. Add the sour cream and eagle brand. Fold in Cool-whip. Spoon half the mixture over the bananas.

Add another layer of wafers over the pudding mix, then the remaining bananas and last of the pudding mix.

Decorate top with remaining vanilla wafers.

Refrigerate until ready to serve.

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Bruschetta Chicken Bake

Ingredients:

>1 can diced tomatoes, undrained

>1 pkg (6oz) stove top chicken mix

>1/2 cup water

>2 cloves garlic

>1 1/2 lbs. boneless, skinless chicken breasts, cut into bite sized pieces

>1 tsp dried basil leaves

>1 cup shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees F. Place tomatoes with their liquid in a medium bowl. Add the stuffing mix, water & garlic; stir just until stuffing is moistened. Set aside.

Place chicken in 13x9 inch baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.

Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

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Pepperoni Penne Pasta

Ingredients:
1 lb penne pasta
1/8 tsp crushed rosemary
2 pkgs sliced pepperoni, halved
1/2 cup sliced pickled pepper rings (Vlassic Pepperoncinis)
1/2 cup chopped roasted red peppers
3 1/2 cups boiling water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

Directions:

In a large skillet, layer the pasta, rosemary, pepperoni, & peppers. Add water and bring to a boil. Reduce heat, cover and simmer for about 12 minutes or until pasta is tender. Add cream and Parmesan cheese.

Toss to evenly coat everything.

Serves eight.

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PB & J Muffins

Ingredients:

2 cups all-purpose flour

1 1/2 tsp salt

1 tbsp baking powder

1 cup milk

2 large eggs

2/3 cup sugar

1 cup creamy peanut butter

1/3 cup vegetable oil

1/2 cup Jam or Jelly of your choice!

Directions:

Heat oven to 375 degrees F. Spray muffin pan with non-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl, mix ingredients together on low speed with an electric mixer, just until moistened. Do not overbeat

Fill the prepared muffin cups evenly with half the batter. Place 2 level teaspoons of jam in the center of each muffin cup. Evenly divide remainer of batter between the muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan for 5 minutes.

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Beef Tips and Rice

Ingredients:

>2-3 lbs. stir-fry beef

>1 onion, sliced

>2 cloves garlic, minced

>1/4 cup diced roasted red peppers (optional)

>1 small can sliced mushrooms, drained (optional)

>2-3 tbsp flour>Salt & Pepper to taste

>Dash crushed red pepper flakes

>2 cups beef broth

>Hot cooked Rice

Directions:

Brown stir-fry meat in a medium-large skillet over medium-high heat. Add onion, peppers, mushrooms, garlic & Seasonings. Cook, stirring frequently until onions are tender and fragrant.

Sprinkle flour over the top of your meat mixture. Stir and cook for about 2 minutes. Whisk in the beef broth a little at a time until all gone. Bring beef tips to a boil, lower the heat and cover. Simmer for about 10 minutes. Serve over rice.

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Turkey Sloppy Joes

Ingredients:
>2 tbsp extra virgin olive oil
>1 1/3 lb. ground turkey breast
>1/2 red onion, chopped
>1/2 red bell pepper, chopped
>1 tbsp grill seasoning
>2 tbsp brown sugar
>1 tbsp Worcestershire Sauce
>1 cup tomato sauce
>Pkg Hamburger buns or Crusty Rolls

Directions:
Place a big skillet over medium-high heat. Add oil and turkey, crumbling the meat as it cooks with your spoon.

Add onion and red bell pepper.
In a small mixing bowl, combine grill seasoning, brown sugar, Worcestershire and tomato sauce. Pour Special sauce evenly over browning meat and veggies.

Stir well together. Turn heat down and simmer 10 minutes.
Pile on buns and serve!

Click here for Printable Version

Saturday, July 19, 2008

Chicken & Dumplin's

Strawberry Short Cupcakes

Cheryl's Marinara

Kris's Greek Chicken Salad

Chicken Sausage Stoup

Kris's Chicken & Sausage Gumbo

Chicken Penne with Smokey Chili Cream Sauce

Friday, July 18, 2008

Fresh Kimchi

Easy Beef Stew

Toasted Pita Chips

Roasted Red Pepper, Feta & White Bean Dip

Tuscan Rigatoni with White Beans

Chicken Spinach Cups

Pepper Beef Goulash

Thursday, July 17, 2008

Kathie's Banana Pudding

Bruschetta Chicken Bake

Pepperoni Penne Pasta

PB & J Muffins

Beef Tips and Rice

Turkey Sloppy Joes

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