Chicken Catcciatore

Posted on by Leave a comment

Print
Chicken Catcciatore
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • ½ C. fresh mushrooms, sliced
  • ½ C. dry white wine
  • ¼ C. flour
  • 1 tsp. Salt
  • ¼ tsp. pepper
  • 2 lbs. skinned chicken breast
  • 1 tsp. rosemary
  • 1 tsp. Italian seasoning
  • 2 garlic cloves, minced
  • 15 oz. can tomato sauce
  • Monterrey Jack Cheese
Instructions
  1. Heat the butter, oil and mushrooms in a sauce pan until the mushrooms are tender.
  2. Remove and set aside.
  3. In a large bowl, combine flour, salt and pepper and coat chicken breasts with the mixture.
  4. Fry the coated breasts in the same pan used to cook the mushrooms until browned on both sides.
  5. Return mushrooms to the pan and add remaining ingredients.
  6. Cover and simmer for approximately 20 minutes.
  7. Remove lid, stir contents and continue to simmer for an additional 20 minutes.
  8. Cover cooked chicken breasts with a slice of Monterrey Jack cheese before serving.
  9. Spoon sauce over the chicken as desired.
Notes
This dish is typically served on a bed of polenta noodles.

 

Posted in International, Italian, Main Course, Poultry

Artichoke Dip

Posted on by Leave a comment

Print
Artichoke Dip
Recipe Type: dips
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 15½ oz. canned artichoke hearts
  • ½ c. mayonnaise
  • 8 oz. cream cheese, softened
  • 4 oz. Mozzarella cheese, grated
  • ¾ c. Parmesan cheese, grated
  • 1 clove garlic, minced
Instructions
  1. Drain the artichoke hearts, chop into small pieces and mix with remaining ingredients.
  2. When thoroughly blended, spoon the mix into a casserole dish spreading evenly across the bottom.
  3. Bake at 350 degrees for 15 minutes stirring once midway through.

 

Posted in Appetizer, Dips, Sauces

Chicken Lasagna

Posted on by Leave a comment

Print
Chicken Lasagna
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 8 oz. pkg. lasagna noodles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 oz. sour cream
  • 1 c. onion, finely chopped
  • 1 c. sliced black olives
  • ½ tsp. garlic salt
  • 1 c. Parmesan cheese, grated
  • 3 c. cooked chicken, cut into chunks
  • 2 c. shredded cheddar cheese
Instructions
  1. Cook the lasagna noodles per the directions on the package and drain.
  2. Combine the remaining ingredients except for the cheese.
  3. Spread about ¼ of the mixture in a large casserole dish and cover with a layer of noodles.
  4. Put ¼ of the cheese over the noodles and repeat until all of the mixture is done. Do not add the last layer of cheese.
  5. Cover and bake at 350 degrees for 20 minutes then sprinkle with remaining cheese.
  6. Bake uncovered 10 minutes.
Notes
You can also use turkey in place of the chicken.

 

Posted in International, Italian, Main Course

Italian Meatballs

Posted on by One comment

5.0 from 1 reviews
Print
Italian Meatballs
Recipe Type: appetiser
 
Ingredients
  • 1 lb. ground beef
  • 1 egg
  • 3 Tbsp. bread crumbs
  • 3 Tbsp. grated Asiago cheese
  • 1 tsp. basil
  • ½ tsp. Italian herb seasoning
  • salt and pepper to taste
Instructions
  1. Combine all ingredients and roll into 1 inch balls.
  2. Place on a cookie sheet and bake at 375 for 15-20 minutes or until done.

 

Posted in Appetizer, Italian, Meats

Avocado mayonnaise

Posted on by Leave a comment

Print
Avocado mayonnaise
Recipe Type: sauces
 
Ingredients
  • 1½ large avocado, peeled, pitted and quartered
  • 5 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • ¾ tsp Tabasco
  • Salt and pepper to taste
Instructions
  1. Puree all ingredients in blender, scraping down sides occasionally.
  2. Add salt and pepper to taste.
  3. Cover and chill in an airtight container.
Notes
The longer you allow this to chill, the better it will taste.

 

Posted in Dips, Sauces

Cheese Sauce

Posted on by Leave a comment

Print
Cheese Sauce
Submitted By: 
Recipe Type: sauces
 
Ingredients
  • 2 tbsp. butter
  • 2 tbsp. flour
  • dash pepper
  • 1 cup milk
  • ½ tsp. salt
  • 1 cup shredded American cheese
Instructions
  1. Make a white sauce by combining the butter, flour and milk and cook over hot water in a double boiler until the mixture has thickened.
  2. Add remaining ingredients and stir until cheese has melted.
Notes
This is a good sauce to use over vegetables or add to elbow macaroni for mac and cheese.

 

Posted in Sauces, Vegetables, Vegetarian

Crock Pot Beef Stew

Posted on by Leave a comment

Print
Crock Pot Beef Stew
Recipe Type: stew
 
Ingredients
  • 3-4 lbs. Stew meat cut in one inch squares
  • 1 tbsp. olive oil
  • 4 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper to taste
  • 4 C. water
  • 4 beef bullion cubes
  • ¼ C. ketchup
  • 4 garlic cloves, minced
  • 3 large potatoes cubed in 1 inch cubes
  • ½ lb carrots cut into coins
  • 1 onion sliced
Instructions
  1. Coat the meat in the stew meat in the flour, garlic powder and onion powder and brown in a skillet or dutch oven using the olive oil.
  2. Add meat and remaining ingredients to a crock pot.
  3. Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked.
Notes
Try to prevent boiling as this will make the meat tougher.

 

 

Posted in Crock Pot, Main Course, Meats, Soups

Smoked Jerky

Posted on by Leave a comment

Print
Smoked Jerky
Recipe Type: meat
Cook Time: 
Total Time: 
 
Ingredients
  • 2 lbs sirloin, cut into ½ inch thick slices
  • 2 tbsp ground black pepper
  • 1 cup soy sauce
  • 1 tbsp cider vinegar
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 1 tbsp garlic powder
Instructions
  1. In a large bowl, combine all ingredients and store covered in the refrigerator overnight.
  2. Prepare your smoker by lightly oiling the grate and place the meat on the grill making sure that the pieces do not touch.
  3. Smoke over low heat for approximately 6-8 hours.
  4. The meat will be done when the edges are brown and dry and the center is almost dry.
  5. Store leftovers in an airtight container in the refrigerator.

 

Posted in Appetizer, Meats

Caramel Apple Pie

Posted on by Leave a comment

Print
Caramel Apple Pie
Submitted By: 
Recipe Type: dessert
Serves: 8
 
Ingredients
  • 4 C. Apples, Thinly sliced
  • 25 Individually wrapped caramel candies
  • 2 tbsp. water
  • 1- 9 inch pie crust
  • Crumb topping ingredients:
  • ¾ C. Flour
  • ½ C. Sugar
  • 1 tsp. cinnamon
  • 1 stick of butter, room temperature
Instructions
  1. Place sliced apples in the prepared pie crust. In a sauce pan, met the caramels and water until smooth. Pour the caramel over the apples.
  2. Combine all of the topping ingredients to form crumbs. Sprinkle the crumbs over the top of the pie.
  3. Bake at 350 for 1 hour. Allow to cool completely before serving. Goes great with a vanilla ice cream.

 

Posted in Dessert, Pies

Spinach Dip

Posted on by Leave a comment

Print
Spinach Dip
Recipe Type: appetizer
 
Ingredients
  • 1 loaf french bread
  • 2 pkg. chopped spinach
  • 2 C. mayonnaise
  • 1 tsp. dill weed
  • 6 Green onions, chopped
Instructions
  1. Thaw out the spinach and drain the water from the packages by squeezing.
  2. In a large bowl, mix everything together and chill.
  3. Dip the french bread in the dip and enjoy!

 

Posted in Appetizer, Dips, Vegetarian

Shredded Venison Sandwiches

Posted on by Leave a comment

Print
Shredded Venison Sandwiches
Submitted By: 
Recipe Type: main
Serves: 14-18
 
Ingredients
  • 1 boneless venison roast (4pounds)
  • 2tsp celery salt
  • 1-1/2 c ketchup
  • 2 tsp pepper
  • 3 tbsp brown sugar
  • 2 tsp Worcestershire
  • 1 tbsp ground mustard
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • ⅛ tsp ground nutmeg
  • 1 tbsp liquid smoke, optional
  • 3 drops hot pepper sauce
  • 14-18 hamburger buns
Instructions
  1. Cut venison roast in half, place in a 5-qt slow cooker.
  2. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke and seasonings. Pour over venison.
  3. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.
  4. Remove the roast: set aside to cool.
  5. Strain sauce and return to slow cooker.
  6. Shred meat using two forks: stir into sauce and heat through.
  7. Using a slotted soon, spoon meat mixture onto each bun.

 

Posted in Main Course, Meats

Spicy Meatballs with Sauce

Posted on by Leave a comment

Print
Spicy Meatballs with Sauce
Submitted By: 
Recipe Type: appetizer
Serves: 8
 
Ingredients
  • 1 egg beaten
  • ¾ c crushed seasoned salad croutons
  • ½ c finely chopped onion
  • ¼ c finely chopped green pepper
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pound lean ground beef or turkey
  • 1 pound bulk Italian sausage
  • Sauce:
  • 3 tbsp cornstarch
  • 1 tbsp sugar
  • ¾ c beef broth
  • 2 cans (28oz each) crushed tomatoes
  • 3 medium carrots, diced
  • 1 can (6oz) tomato paste
  • 1 envelope onion soup mix
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes
  • Hot cooked pasta
Instructions
  1. In a bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper.
  2. Crumble beef or turkey and sausage over mixture and mix well. Shape into 1-in balls.
  3. Place in a 5-qt slow cooker.
  4. In a large bowl, combine the cornstarch, sugar and broth until smooth: stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil, and pepper flakes. Pour over meatballs.
  5. Cover and cook on low for 5-6 hours or until meat is no longer pink.
  6. Serve with pasta.

 

Posted in Appetizer, International, Italian, Main Course, Meats, Pastas

Sweet and Tangy Pot Roast

Posted on by Leave a comment

Print
Sweet and Tangy Pot Roast
Submitted By: 
Recipe Type: main
Serves: 8
 
Ingredients
  • 1 boneless beef chuck roast (3 pounds)
  • 1 envelope brown gravy mix
  • tsp salt
  • 2 tsp Dijon mustard
  • tsp pepper
  • 1 tsp Worcestershire
  • 1 c water
  • ⅛ tsp garlic powder
  • 1 c ketchup
  • 3 tbsp cornstarch
  • c red wine or beef broth
  • c cold water
Instructions
  1. Cut meat in half and place in a 5-qt slow cooker.
  2. Sprinkle with salt and pepper.
  3. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire and garlic powder: pour over meat.
  4. Cover and cook on low for 9-10 hours or until meat in tender.
  5. Combine cornstarch and cold water until smooth. Stir into slow cooker.
  6. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker.
  7. Slice and serve with gravy.

 

Posted in Crock Pot, Main Course, Meats

Slow Cooked Enchilada Dinner

Posted on by Leave a comment

Print
Slow Cooked Enchilada Dinner
Submitted By: 
Recipe Type: Main
Serves: 6
 
Ingredients
  • 1 pound lean ground beef
  • tsp salt
  • 1 small onion, chopped
  • tsp ground cumin
  • 1 can (15oz) ranch-style beans, undrained
  • tsp pepper
  • 1 can (10oz) diced tomatoes with mild Green chilies, undrained
  • 1 c shredded Monterrey jack cheese
  • c chopped green pepper
  • 1 c shredded cheddar cheese
  • 1 tsp chili powder
  • 6 flour tortillas (6 inches)
Instructions
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the beans, tomatoes, water green pepper, chili powder, salt , cumin, and pepper. In a small bowl, combine the cheeses: set aside. In a 5-qt slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with t third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through

 

Posted in Main Course, Mexican
« Older Entries Recent Entries »