Chicken N Pepper Stir-fry

We like this. Muchisimo.

Chicken N Pepper Stir-fry
Recipetrove.com

• 2 T soy sauce
• 2 T ketchup
• 1/2 t ground ginger
• 2 cloves garlic -- finely chopped
• 3 skinless boneless chicken breast halves -- thinly sliced (3/4 lb)
• 2 T vegetable oil
• 6 green onions -- cut into 1 inch pieces
• 1 medium green bell pepper -- thinly sliced
• 1 medium red bell pepper -- thinly sliced
• 4 cups hot cooked chinese noodles

Mix soy sauce, ketchup, ginger in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4-5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.

Sweet N Sour Chicken Wraps

Not the healthiest. But quick and yummy. Everything is yummy wrapped in a crescent roll.

Sweet N Sour Chicken Wraps
Cooks.com

• 1 c. chopped cooked chicken
• 2 T chopped green onions, including tops
• 1 T crushed canned pineapple, well drained
• 2 T sugar
• 1 T soy sauce
• 2 t mustard
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 t sesame seed

Heat oven to 375. In small bowl, combine chiccken, green onions, and pineapple; mix well. In another small bowl, combine sugar, soy sauce and mustard; blend well. Pour over chicken; stir to coat.
Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise (to make 8 squares). Spoon 1 rounded tablespoonful chicken filling onton center of each square. Pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375 for 10-15 minutes or until deep golden brown. Makes 8 sandwiches.

Notes: I used dried onions instead of green onions. We couldn't taste them. The rolls taste amazing, but they overpower the taste of the filling. It was still a good eat. Oh- I thought the rolls were done since the egg turns brown, but you really need to wait until the whole roll is deep golden brown.

Quick and Easy Apple Crisp

Quick and Easy. Just my style. Made this for a dinner party, and everyone really liked it. It only took me about ten minutes to prepare, and it took that long because of all the peeling and slicing.

Quick and Easy Apple Crisp
from 101 Things to Do With a Cake Mix, p. 113

• 4-6 apples (about 6 cups)
• 1 yellow cake mix
• 1/2 c quick oats
• 2 t sugar
• 1 T cinnamon
• 1/2 c butter, melted

Preheat oven to 350 degrees.
Peel, core, and slice apples. Spread over the bottom of a greased 8x8-inch pan.
Mix cake mix, oats, sugar, and cinnamon together in large bowl. Pour melted butter over the top. mix with fork until crumbly.
Bake 35-40 minutes, until apples are tender and top is golden brown.

Notes: I barely cooked this for 35 minutes, and it was kind of crumbly/powdery. I served it with ice cream and that kept all the powder contained. I will cook it longer next time. I used three large gala apples to make it this time, and it seemed like plenty. Maybe I could have done four and had more juices cooking. . .

Green Salad Ideas

I never plan my salads ahead of time. I just always have spinach or romaine lettuce handy, I open my cupboards and start throwing stuff in. I don't usually eat dressing on my salad, so I make sure there is enough flavor for me. I throw in something juicy/chewy, something crunchy, and something colorful. A combination of these usually ends up in the bowl.

Juicy:

• tomatoes
• mandarin oranges
• raisins
• craisins
• apple chunks
• grapes
• pineapple chunks
  

Crunchy:

• chow mien noodles
• almonds
• sunflower seeds
• carrots
• celery

Colorful

• cheese
• bacon bits

Apple Cinnamon Glazed Chicken

I wanted something, light, fruity, and easy. This hit the spot! Justin liked it too!

Apple Cinnamon Glazed Chicken
by Linda Larsen, About.com

• 2 T applesauce
• 1/3 c. apple jelly
• 1 T honey
• 2 T Dijon mustard
• 1/2 t cinnamon
• 1/4 t salt
• 4 boneless, skinless chicken breast halves

Prepare and preheat grill. In small bowl, combine all ingredients except chicken breasts and stir to combine. When ready to cook, oil grill rack. Brush apple mixture on chicken and place on grill 4-6" from medium coals. Cook 15-20 minutes, turning occasionally and brushing frequently with jelly mixture.

Notes: I made a lot more of the sauce and served this over rice. I also baked an apple with butter and cinnamon and sugar to serve on top of the chicken and rice.

German Pancake

I wanted Justin to get in touch with his heritage. I have to add a picture because I don't want to forget my shock at the way this thing looked when it came out of the oven. I opened the oven and the fire alarm went off simultaneously, so it added to the effect. We liked it! I think I would only have it for breakfast, not dinner. It didn't fill Justin up too much.

German Pancake
from Jonesboro Ward Relief Society, Margie Mayfield

• 6 eggs
• 1 c. flour
• 1 c. milk
• 1/2 tsp. salt
• 1 T. sugar
• 1/4 tsp. vanilla
• 6 T. butter

Melt 6 Tblspoons butter in a 9x13 pan. Heat in the oven while mixing batter. Mix other ingredients and pour in the pan. Bake at 450 for 20 minutes (I did for 12 minutes and it was fine. I might look for a different opinion next time of time and temp.). Serve with syrup or fresh peaches or strawberries. (We used vanilla yogurt and peaches, and liked it.)

Bacon Cheesburger Hotdish

This is definitely a man dish. Justin loved it.

Bacon Cheeseburger Hotdish
From the Blessings cookbook, p. 158

• 1 pkg. penne pasta
• 2 lb. ground beef
• 2 tsp. bacon bits (I use real bacon)
• 1 (10 oz.) can tomato soup
• 1 c. Cheese, shredded (I'm liberal)

In pan, cook pasta as directed on package, drain. In skillet brown hamburger, drain. Add bacon bits, pasta, and soup. Heat thoroughly. Sprinkle cheese on top. Cover and cook until cheese is melted. Serve.

Meat Loaf

My first meatloaf! This is a combination recipe from Liptons Onion Soup Mix box, Great American Recipes Cottage Meat Loaf, my mother (Carol R. Cheesman), and my neighbor.

Meatloaf
compiled by Brooke Hochstein

• 1 lb ground beef
• 1/4 c. ketchup
• 1/4 tsp salt and pepper
• 1 egg
• 1/2 c. stovetop (dry and crushed)
• 1 tsp. prepared mustard
• 1/2 package onion soup mix

topping:

• 1/4 c. ketchup
• 1/4 tsp. prepared mustard
• 1 tsp brown sugar
• 1/4 tsp. nutmeg

Mix all ingredients but the ground beef. Add the beef and massage the ingredients thoroughly into the meat. Add the meat to a 9x5 pan. Use foil to line if necessary. Combine topping ingredients in separate bowl and spread over the top of the meat loaf. Bake at 350 for about one hour.

Turkey-Swiss-Guac Burgers

Justin liked these so much we've had them twice in two weeks. You're supposed to eat this instead of the Ruby Tuesday Avocado Turkey Burger.

Turkey-Swiss-Guac Burgers
From Eat this Not That by David Zinczenko, p.293

• 1 lb ground turkey
• 4 slices Swiss cheese (I used pepperjack-yum)
• 4 Hamburger buns
• 4 T. Wholly Guacamole
• 1/2 t. salt
• 1/2 t. black pepper
• 4 T. Ortega chopped green chiles (pepperjack took care of this)
• 2 Tomatoes, sliced
• 1 red onion, sliced

Mix the turkey, salt, and pepper and shape into 4 patties. Preheat grill, grill pan, or cast-iron skillet. Cook the patties over medium-high heat until lightly charred on the outside, about 4 minutes, then flip. Place a tablespoon of the chiles on top of each patty, then cover with a slice of cheese. Cook until the patty is firm, about 8-10 minutes total. Dress buns with tomato and onion slices, top with the burgers, and slather with the guacamole.

Notes: I added bacon. It was really yummy, who's counting calories? I served these with sweet potatoe fries.

Crepes

In the Netherlands, we called these pannekoeken. I love them.

Pannekoeken
by Brooke

• 6 eggs
• 2 c. milk
• 1 t. salt
• 1 c. flour
• butter for frying
• toppings of choice: Nutella, bananas, shredded apples, yogurt, powdered sugar, butter, syrup, strawberries, peanut butter, nuts. . . it's hard to go wrong with this.

Beat eggs until frothy; add milk and salt. Slowly stir mixture into the flour. Melt butter in a frying pan. Hold pan while pouring batter and rotate to make a thin coat of batter over the bottom of the pan. Add fruit or nuts to batter if desired to have it cooked in. Cook until the top turns glossy. Flip and cook other side. Spread on toppings, if desired. Roll up, fold up, cut up, whatever your style is. Best to serve hot.

Poppy Seed Chicken

My first casserole.

Poppy Seed Chicken
inspired from the Blessings cookbook, p 203

• 1 lb. boneless, skinless chicken breasts
• 4 oz. sour cream
• 1/2 c. cream of chicken soup
• "a little chicken broth" that is not helpful. 1/4 c.?
• 1/2 stick Ritz crackers (or any other crackers. . . we used olive & rosemary Triscuts)
• 1/2 stick butter
• 1 tsp. poppyseed

Brown chicken. Place browned chicken on bottom of a medium dish. Cover with soup, sour cream, and broth. Top with crushed crackers, sprinkle poppyseed over top. Pour melted butter over crackers. Bake at 350 degrees for about 30 minutes. Serve with wild rice or mashed potatoes.

Notes: This is actually half of the original recipe, but we are only two people. I put in more than "a little chicken broth" because it was a bit soupy. The triscut crackers tasted awesome. Justin liked this one a lot.

Chicken Spaghetti

I make chicken a lot. Justin loved this one. It's very filling. Not very healthy.

Chicken Spaghetti
inspired from a recipe in the Bountiful Blessings Cookbook, but changed by me

• 1 lb. chicken breasts, cubed
• 1 can chicken broth
• 1 small onion, diced
• 1 box spaghetti
• 6-8 oz. pepper jack cheese, cubed
• 8 oz. shredded cheese of choice
  
• 1 can mild rotel tomatoes, drained (diced canned tomatoes with green chilies)
• 1 can cream of chicken soup
  
• Salt and Pepper

Boil water with chicken, broth, and onion for 5-10 minutes. Add spaghetti noodles. When noodles are done, drain. Pour into a baking dish. Add pepper jack cheese, tomatoes, soup, salt, and pepper. Cover with shredded cheese. Bake at 400 degrees for 20-30 minutes or until bubbly.

Honeyed Chicken Bake

Honeyed Chicken Bake
from the Bountiful Blessings Cookbook, p. 201

• 6-8 chicken breasts
• Salt and pepper
• 1/2 c. honey
• 1 c. ketchup
• 1 large lemon, sliced
• 1 can peach halves
  

Arrange chicken breasts in a shallow baking pan and season with salt and pepper. Combine ketchup and honey; pour over chicken, turning to coat well. Place lemon slices over the chicken [SEE NOTES!]. Preheat oven to 325 degrees. Bake chicken uncovered for 1 hour, or until tender. Turn chicken pieces halfway through baking. During the last 15 minutes of baking, increase oven temperature to 350 and arrange drained peach halves around chicken. Baste.

Notes: The lemons will take over the whole meal! Go easy on the lemons! I cooked them with the rinds for the whole time. Right after it was done cooking it tasted fine, but we couldn't even eat the leftovers because of the lemon domination. So maybe only use half a lemon and cook only half the time next time. Maybe even just squirt the lemons on it after it's done baking and not bake them at all.

Cranberry-orange Pork Chops

Simple, light, quick, good. I now have all the ingredients in my kitchen, so it's a good last-minute recipe. (Justin's mom got us this cookbook. Her hometown catholic church is celebrating 100 years next year, so they made a cookbook from all the German, Czech, Dutch, and Bohemian families in the area. I like it!)

Cranberry-orange Pork Chops
by Emily Bartunek from the Bountiful Blessings cook book from Dante, South Dakota

• 6 boneless pork loin chops, 1/2 inch thick
• 1/4 t. salt
• 1/4 t. pepper
• 1 T oil
• 1 (11 oz.) can mandarin oranges, drained
• 1/2 c. chicken broth
• 1/2 c. dried cranberries
• 1/4 tsp. ground allspice
• 1/4 tsp. paprika

Sprinkle pork chops with salt and pepper. In a large skillet, brown chips in oil on both sides. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear. Prep/total time 25 minutes. Yield 6 servings.

Notes: I added more broth for more sauce. I was also liberal with the dried cranberries. Next time I will throw in some corn starch after I'm done cooking to make the juices thicker. I served this with brown rice this time, maybe mashed potatoes or some pasta would taste good also as a side. I will also mix the broth, the paprika, and allspice before I pour them in the pan next time.

Spicy Spareribs

LOVED THIS ONE!
I learned something new with this one - Spare ribs are pork. Well, that's what I gathered when I saw this sign in the meat section of walmart. This can be cooked as individual ribs for appetizers or in 3-4 rib sections for a meal. We did the meal.


Spicy Spareribs
from the SlowCook Book

• 3 1/2 lbs pork baby back ribs, cut as you want them.
• 2 c. bottled salsa
• 1/2 c. honey
• 1 T quick-cooking tapioca
• 1 t ground ginger

Preheat boiler. Place ribs on the unheated rack of a broiler pan. Broil 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to slow cooker.
In a medium bow combine salsa, honey, tapioca, and ginger. Pour sauce over ribs.
Cover and cook on low-heat setting for 6-7 hours on on high heat for about 3 hours. Serve sauce with ribs.

Notes: I added way more salsa than 2 c. I just dumped it on till it looked good. I served this with mashed potatoes, because it does have a bit of a kick and the potatoes balanced it well. Justin really really enjoyed this. Especially after our flop the other day.

Sweet & Sour Chicken

So I didn't really like this one. I liked the idea though. I think I wouldn't cook the veggies with the meat and sauce, it made it taste funny. Maybe it was the sauce I picked. I would just cook the veggies at the end of cook time and add it later. We didn't eat the leftovers.

Sweet & Sour Chicken
from the Slow Cook Book

• 1 lb chicken breast
• 2 9-oz jars sweet & sour sauce
• 1 16 oz package of mixed veggies
• 2 1/2 c. cooked rice
• 1/4 c. chopped almonds, toasted

Cut chicken into 1-inch pieces. Combine chicken, sweet & sour sauce, and frozen veggies in slow cooker. Cover and cook on low for about 5 hours or high for about 2 hours. Serve on rice, sprinkle on almonds.

Anniversary Chicken I

Justin said this was one of his favorite meals ever. It makes us miss Hawaii. And I love that I could throw this together with stuff I already have in my kitchen.

Anniversary Chicken I
From Allrecipes.com, introduced to us by Stacy Christian

• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 c. teriyaki basting sauce
• 1/2 c. Ranch-style salad dressing
• 1 c. shredded cheddar cheese
• 3 green onions, chopped
• 1.5 oz. bacon bits
• 1 T. chopped fresh parsley, for garnish [yeah right]

Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4-5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake 25-35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Notes: What is the point of a garnish, really? Didn't have one and it still tasted great. I also didn't have green onions in my kitchen, so I used a little of a white one instead. I just added as much ranch dressing, bacon bits, and cheese that I felt like adding. I probably used too much ranch. We'll be making this again. Yum.

Pork Chops with Orage-Dijon Sauce

Justin really liked this one!

Pork Chops with Orange-Dijon Sauce
From my slow cooker recipe book, page 305

• 6 boneless pork sirloin chops, cut 1 inch thick
• Salt and Pepper
• 1/2 tsp dried thyme, crushed
• 1 c. orange marmalade
• 1/3 c. Dijon-style mustard

Sprinkle both sides of chops lightly with salt and pepper. Sprinkle chops with thyme. Place chops in a 4 quart slow cooker. In a bowl combine orange marmalade and mustard. Remove 2 T. of the mixture; cover and refrigerate. Combine remaining mixture and 1/4 c. water. Pour over chops.
Cover; cook on low-heat setting for 6-7 hours or on the high-heat setting for 3-3 1/2 hours. Transfer chops to a serving platter; discard cooking liquid. Spread reserved marmalade mixture over chops.

Notes: I made lots of extra marmalade-Dijon mix to set aside and pour over the cooked chops. We like sauce. I cooked it for four hours on high. I served this with curry rice. We'll be making this again.

Tahitian Coconut Bread

Tahitian Coconut Bread
From the Tahitian Village in the PCC

• 2 c. fresh grated coconut
• 4 c. flour
• 2 tsp baking powder
• 1 1/2 c. sugar
• 1 1/2 c. water

Combine coconut, sugar, and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky. Separate into 5 equal parts and roll into the size of a hot dog bun. Wrap in aluminum foil and bake in 350 degree oven for 1 hr. to 1 1/2 hrs.
Makes 5 loaves

Notes: Justin loved this at the PCC, so I made it (after I went to the store and bought baking powder because we haven't had any in our house since we've been married. Sad.). And it is sooooo easy! Woohoo! I actually had to add a bit of water so it would all mix. It has a great, non-american, subtle sweetness and it is not even fattening. I baked it for 1 hr 10 minutes. And I stuck coconut all over the top of them before I wrapped em just for fun.

Post Script -- If you are not planning on eating all five loaves within a few hours of baking them, then cut the recipe in half. I haven't figured out how to make it taste as good the next day.
Post Post Script -- It still tastes okay with jam. It's just super dense.

Steak with Mushrooms

I'm a cookin fool! Woohooooo!

Steak with Mushrooms
From Better Homes and Gardens Biggest Book of Slow Cooker Recipes
(I love this book! It's Justin's. There will be many more recipes from this book to come! It has a section for meals with five ingredients or less. Yessssss!)

• 1 lb. boneless beef round steak, cut 1 inch thick
• 2 medium onions, sliced
• 2 41/2-ounce jars whole mushrooms, drained
• 1 12-ounce jar beef gravy
• 1/4 c. apple juice

Trim fat from meat. Cut meat into 4 servings-size pieces. In about a 4-quart slow cooker place onion slices. Arrange mushrooms over onions; add beef. Stir together gravy and apple juice. Pour over beef.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Notes: I doubled the meat, added more juice, cooked on high for 5 hours, and it was yummy. Good for a go-to-church-and-dinner-is-ready-when-you-get-home meal.

Beef Taco Skillet

I finally started cooking again! I got this recipe from enrichment. They gave us several easy recipes you can throw together with what you usually find in food storage (if you have such a thing). I just made this tonight. It was fast and yummy.

Amber's Beef Taco Skillet

• 1 lb ground beef
• 1 can (10 3/4oz.) tomato soup
• 1/2 c. salsa
• 1/2 c. water
• 6 flour tortillas (6") cut into bite size pieces
• 1/2 c. shredded cheese (I'm always liberal with cheese)
• 1/2 c. sour cream

Cook beef until well browned. Drain (if desired). Stir in soup, salsa, water, sour cream, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. (I just added cheese to each bowl when I served it.)
Makes 4 servings.

Notes: We decided next time we would add taco seasoning to the meat. I think it would also be yummy to throw some fresh diced tomatoes and shredded lettuce as toppings. We ate it in bowls, but I wonder if it would be good over rice?

Chicken Fajitas

Chicken Fajitas
Chicken Fajitas
From the kitchen of Brooke Hochstein

• 1 large onion, sliced
• 1 large green pepper, sliced
• 1 can sliced pineapple
• 1 package of fajita seasoning
  
• salt and pepper to taste
• 6 chicken breasts
• tortillas
  

Toppings: Sour cream, grated cheese, guacamole, diced onions, diced tomatoes, salsa

Cook the chicken through on a skillet, add the fajita seasoning according to instructions on the package. Add peppers, onions, and pineapple to skillet. Cook until the veggies are the way you like them. Serve in the tortillas and add whatever toppings float your boat.

We made this when Dean and Natalie came to visit the other day. We have a table top grill, so I just cooked up the chicken and we grilled the veggies and pineapple as we ate.

Pulled BBQ Chicken

Pulled BBQ Chicken
From the kitchen of Brooke Hochstein

• 4 Chicken Breasts
• 1 Bottle BBQ sauce of choice (I used Tony Roma's Carolina Honeys)
• Hamburger Buns

Simple as can be -- throw the frozen chicken breasts in the crock pot and then cover it all over with the BBQ sauce. 4-6 hours later, the chicken falls apart. Slap it on a hamburger bun and you've got your meal. Add more BBQ sauce when the chicken is on the bun, if desired.

Chicken Rolls

I finally cooked something new again! Who knew how hard it is to find time to cook when you have a bitty baby around. Luckily I have a husband who is willing to help with everything! My mom made this while she was visiting a couple weeks ago, and Justin loved it, so I made it again tonight, and he still loved it! Woohooo!

Chicken Rolls
from the kitchen of Carol R. Cheesman

2 Pkg. Cresent rolls
2 Pkg. Cream cheese
3/4 c. Melted butter
1/4 c. Softened butter
2 c. Cubed chicken
2/3 c. crushed herb dressing [aka stuffing mix :)]
1/8 t. Pepper
1 small can mushrooms, drained [I used a large can. Still tasted good]
1 can Cream of chicken soup

Cream cheese with 1/4 cup butter and pepper; beat well. Fold in chicken and mushrooms. Separate rolls and place chicken mixture in center of roll. Fold rolls into a roll or ball. Dip in melted butter and roll into bread crumbs. Bake at 350 for 30 minutes or until light brown [it took me 24 minutes in Utah]. Serve with cream of chicken soup or chicken gravy. [Mix about half a can of milk into the cream of chicken soup and microwave till warm.]

Chicken Alfredo

This is super easy and fast -- I make it on the nights I don't feel like cooking. That's because I don't make it from scratch! Yay!

Chicken Alfredo
From Brooke's Kitchen (Sort of. It's like claiming spaghetti)

3 Boneless chicken breasts
1 jar of Ragu Alfredo sauce
1 tomato
1 box of noodles (whatever)
Ground pepper

Cut chickens into about 1" squares or long skinny strips, whatever you feel like that day. Cook chicken. Pour the alfredo sauce in. Dice the tomato and sprinkle over the top for color. Pepper to taste. Serve with the cooked noodles. Looks better on the plate if you have a salad or something colorful next to it.

Notes: I usually grill the chicken on a George Foreman, but this time I put it in a pan and covered it to cook it, and it gave it a boiled effect and was way softer. But it made it taste a little more bland I think. I don't know which is better.

Broccoli Salad

Whenever someone asks me to bring a salad, this is what I bring. I love it.

Broccoli Salad
from the kitchen of Carol R. Cheesman

• 3 Bunches broccoli florets
• 2-3 t Red Onion
• 3c Sunflower Seeds
• 10 slices (1lb) bacon
• 1c Mayo
• 1/2 c sugar
• Raisins to taste
  
• 1c Cheese (fancy cheddar)

Mix sugar and mayo in separate bowl. Mix everything else and then add mayo/sugar mix. Save some raisins, sunflower seeds, and cheese to add to the top to make it look pretty.

Autumn Pork Chops

This was the only thing I cooked (other than spaghetti) this week, and I was nervous about it. Prunes are definitely not usually found in my kitchen. I asked Justin to let me know if there is something he wants me to make, and he found this recipe online. It turned out great! I may have to edit this statement, depending on the after affects of the dried fruit.

Prep Time: 15 min
Cook Time: 1 Hr.
Serves 6


Autumn Pork Chops
From Yahoo! Food

Ingredients:
6 Pork loin chops, 1/2 inch thick
1 T Butter
12 Dried apricots
6 Dried pitted prunes
1 1/2 cups apple cider or juice
1 T Sugar
1 t salt
1/4 t curry powder
2 T cornstarch
2 T water

In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.

Brooke's Notes: I made it tonight with all the ingredients as listed here, and then I cooked in corningware at 350 for an hour instead on a skillet. I poured the juices in a pan to make the gravy afterwards and then served it in the corningware I cooked it in with the gravy on the pork. Next time I would make more juices because it was good served with rice, but there was not enough gravy for the meat and rice. I may also try slow cooking it next time; I just didn't think about it early enough today. It would also taste good with our favorite Cucina Tuscana green beans as a side which are marinated in orange juice before they are steamed. Yum. Today for sides we just had our frozen mixed veggies, spinach salad with carrots, cheese and dried cranberries, and sliced bread. Also, the curry is not very strong in this recipe, if I want to really taste the curry I would add a bit more, but I think it tastes fine with the amount called for.

London Broil

I wasn't very satisfied with this one, but I would change a few things about how I cook it. I would not grill the meat, I would cook it in the oven so it was more tender. I also need to learn how to make gravy, because this one was just runny and separated every five seconds. It tasted good though. I served it with mashed potatoes, seasoned asparagus, and spinach salad with grapes, tomatoes, and poppy seed dressing. Justin ate it like a champ.

London Broil
from COOKS.COM

• 4lb. flank steak
• 1pkg. meat marinade (I had to use a steak marinade- couldn't find meat marinade pkg.)
• 1/4 c. oil
• Dash catsup
• Dash Worcestershire sauce
• Dash seasoning salt
• Dash garlic (opt.)
• Dash liquid smoke
• 1 pkg. teriyaki marinade sauce (I used liquid)

Mix meat marinade, teriyaki marinade, oil, atsup, Worcestershire sauce, salt, and liquid smoke together. Add enough water to make 2 cups. Place meat in casserole dish. Pour marinade over the meat and let set about 8 hours, turning once. Cook on grill 25 minutes at 350-375 degrees.

Gravy:

• 1/3 c. Marinade (I remixed a smaller batch instead of using the one the raw meat sat in for 8 hours)
• 2 cans consomme soup
• 1/4 c. red cooking wine (I substituted apple juice)
• 3T cornstarch

Cook over medium heat, stirring constantly until thickened. Serve over meat or baked potatoes.

Taco Croissants

Taco Croissants
From the kitchen on Tabitha Owens Welch

• 2 rolls of Pillsbury crescent rolls
• 1 lb ground beef
• 1 packet taco seasoning
• shredded cheese
• sour cream
• salsa

Preheat oven according to crescent rolls baking instructions. Brown meat, then season with taco seasoning. Roll out crescent rolls on cookie sheet or stone. Spoon meat into the larger end of crescent dough and roll the dough around the meat. Bake according to instructions on crescent rolls. Immediately after rolls are baked, sprinkle with cheese. Serve with salsa and sour cream according to taste.

Tony Roma's BBQ Chicken

Tony Roma's BBQ Chicken
Made up by Brooke the Cook

This is super easy, I just wanted to remember that I made it and Justin liked it.

• 3 chicken breasts, cut in half
• Tony Roma's BBQ of choice (I used Carolina Honeys)

Marinate chicken for at least an hour in the BBQ sauce. Grill. Served with mashed potatoes, squash & zucchini, salad, and fruit.

Sweet & Sour Pork over Rice

Sweet & Sour Pork
From a ward newsletter

• 1 lb boneless pork
• 2 green peppers cut in 1" squares
• 1 can pineapple chunks (drained dry)
• 1/2 c cornstarch
• Oil for frying
• Salt to taste
• Rice
  

Marinade:

• 12 T soy sauce
• 1 T cornstarch
• 1 T cold water
• 1 egg yolk

Sauce:

• 3 T vinegar
• 4 T cold water
• 3 T cornstarch
• 1 t sesame oil (found in asian food section)
  
• 4 T catsup

Pound pork to tenderize and cut in 1" squares. mix marinade and soak pork for at least one hour. Mix ingredients for sauce and set aside. Heat oil in large frying pan. Cook port until brown and done (about 2 minutes.) Remove from oil. Optional: Heat oil to fry the pork until crispy.
Remove port from frying pan. Drain all but 2 T oil from pan. Fry green pepper and pineapple, stirring constantly. Add sauce, continuing to stir until thickened. turn off heat. Add port and mix well. Serve immediately over rice.
Serves 3-4 people

Sticky Chicken

Sticky Chicken
From the kitchen of April Walquist

1 c Catalina Dressing
1 c Apricot Jam
1 packet onion soup mix
4 Chicken Breasts
Rice

Cook chicken in a skillet until done.
Mix dressing, jam, and soup mix in a medium pan and cook at medium heat until the soup mix is soft.
Pour over chicken and stir. Heat through.
Serve over rice.
Serves about 4-5 people.

Chicken Lips

Chicken Lips
From the kitchen of Carol R. Cheesman

• 2c 7up or sprite
• 1c Soy Sauce
• 1c oil
• ~1tsp garlic salt
• 4 chicken breasts
  

Marinate chicken at least 1 hour. Grill. (Optional: bake 350-400 for about 15 minutes)

YUM. We made this for our Raclette grill the day after Christmas, and it was a hit.

Chicken Enchiladas

I made this for our 2008 Christmas with me, Justin, and Deano. Feliz Navidad!

Chicken Enchiladas
From the kitchen of Lisa Sorenson

Chicken Mixture:
Mix the following in a bowl and set aside

• 1 small can of green chilies, chopped
• 1 12oz. can chicken meat (or cooked chicken breast)
• Salsa - enough to coat chicken

Sour Cream Mixture:
Mix the following in bowl and set aside.

• 2 cans cream of chicken soup
• 2 c sour cream
• 1/2 c salsa

Other Ingredients:

• 12 flour tortillas
• 2 c grated cheese (Mexican mix) split in two parts

Warm tortillas in skillet for 5 sec. then add chicken mixture to middle. Sprinkle cheese inside and roll up.
Place rolled up tortillas in 9x13 pan that is spread with some of the sour cream mixture.
Pour the rest of sour cream mix on top and then sprinkle with rest of cheese.
Bake at 350 deg. for 25-30 minutes.
Serves 8

Beef Stroganoff

Beef Stroganoff
From the kitchen of Carol R. Cheesman

• 6 T Butter
• 2 lbs Beef Tips
• Salt to taste
• 1/8 tsp nutmeg
• 2 T minced onion
• 2 lbs fresh mushrooms sliced thin
• Ground pepper
• 1 c sour cream

Melt 3 T butter in skillet. Add onion and cook slowly until transparent. Remove and set aside. Brown meat and set aside. Add remaining butter and stir in mushrooms. cover and cook 3-4 min. Season with salt and pepper and nutmeg. Whisk in sour cream. Do not boil! Add beef and onions and heat through.
Serves 8

I want to remember what works!

The purpose of this blog is to help me remember what recipes I've made that Justin likes. I've been trying to domesticate myself since I have retired and am now at home with a bun in my own oven. If anyone else ever reads this and they have any suggestions, I'm always up for new ideas for food. Yay for food!