Recipes
Cheesy Chicken Spaghetti (modified from Pioneer Woman)
Ingredients:
3 or 4 chicken breasts
1 bell pepper, diced (or for a bit of heat a poblano)
1 onion, diced
1 pound whole wheat spaghetti (or white for those unaccustomed to real food)
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups shredded cheddar cheese (shred your own, it's better)
Seasonings of choice: might include black pepper, salt, seasoned salt, garlic salt, cayenne pepper, or shucks, get crazy and add some chile powder and smoked paprika
1 large pot of boiling water to cook chicken and spaghetti in (but not at the same time)
Proceedure:
Put pot of water on and bring to a boil. Place rinsed chicken breasts into boiling water and boil until done. Remove chicken from pot and let cool until it can be handled. Chop chicken into small bite-sized pieces.
While chicken is boiling, dice green pepper and onion and place into a casserole dish. We feed 8 people, since all three boys eat about double the normal amount, so we use a 10X14" dish.
In a separate dish, mix together both soups, two cups of cheese and two cups of water taken out of the boiling chicken pot. Give the chicken time to cook thoroughly before you take the water out of the pot.
Once chicken is out of the pot, put in the pound of spaghetti. The water is already boiling so spaghetti will cook quickly. Once it is done, drain spaghetti and put it in casserole dish with onions and peppers. Top with chopped chicken, soup mixture and add whatever seasonings you desire. Toss ingredients to mix them thoroughly. Then top with the remaining shredded cheese.
Bake in 350 degree oven for about 30 minutes, or until bubbly.
Dry Brisket Rub
In a small bowl, combine the following:
Black Cherry/Currant Sauce
1/2 onion
3 cloves garlic
2 tsp. olive oil
1 tsp. chipotle powder
1/4 tsp. cinnamon
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 cup Knudson brand black cherry juice
1 cup Knudson brand black currant juice
1/4 cup brown sugar
1/4 cup heavy cream
Heat the oil in a deep omelet skillet or a saucepan. Add onion and saute until tender but not caramelized. Add garlic, chipotle, pepper, salt and cinnamon and cook for a couple more minutes until the spices are aromatic and the garlic is tender. Add the juices and sugar and simmer until reduced to about 1 cup of liquid. Should be syrupy when done (about 45 minutes). Remove from heat and let cool slightly. Pour into a blender and add the heavy cream. Puree until smooth. Serve immediately.
Sloppy Joes
1 pound 96/4 or other extra lean ground beef
1 pound lean pork breakfast sausage
1 can original Rotel, drained
2 cans tomato sauce
1/2 onion diced
1 clove garlic, minced
1 jalapeno pepper, diced
1 tablespoon red wine or balsamic vinegar
1 tablespoon Worcestershire sauce
1 tsp. beef bullion
Dash Tabasco
In large skillet, brown beef, sausage and onions until meat is mostly done and onions are translucent. Add garlic and cook until garlic is soft. Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer until sauce thickens. Remove from heat and serve over hamburger buns.
This is a spicy Sloppy Joe mix. Folks from the East and other sissies best leave off the jalapeno and use Mild Rotel. True Texans, don't feel obligated to just use one jalapeno.
2 T packed light brown sugar
2 T extra virgin olive oil
2 T low pulp orange juice
1 T. balsamic vinegar
2 T. chili powder
1 tsp. freshly ground cumin
1/2 tsp. dried oregano
1/2 tsp. kosher salt
Few dashes cayenne (1/4 tsp.)
Dash ground cinnamon
3 cloves garlic, finely diced or minced.
Mix all ingredients together in zipper bag or storage dish. Dredge loin chops through marinade until thoroughly coated. Seal and put in refrigerator for a couple of hours. Grill over low heat until done, turning only once.
Swedish Meatballs
1 1/2 cups bread crumbs (mine were from dried sour dough bread)
1/2 medium onion finely chopped
2 cloves garlic finely minced
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. nutmeg
3/4 cup milk
2 pounds 96/4 lean ground beef
2 Tablespoons butter
2 Tablespoons flour
10 ounces beef broth
1 cup cream
In a large bowl mix bread crumbs, onion, garlic, salt, pepper, nutmeg and milk. Allow ingredients to soak for a few minutes. Using hands, mix in ground beef until thoroughly mixed. Form into about 1-inch meatballs, placing them in a nonstick skillet. Drizzle a small amount of olive oil in the skillet and cook the meatballs over medium heat until cooked mostly through. Remove from skillet and place them in a two-quart baking dish.
Turn on oven to 325 degrees.
Next, form the sauce by putting two tablespoons of butter in the skillet and melt. Add two tablespoons flour and stir together, cooking until mixture is bubbly. Stir constantly to avoid flour burning. Add broth and cream, stirring constantly until it comes to a boil. Let boil until thickened. Spoon sauce over meatballs and place them in the oven. Bake for about 25 minutes or until meatballs are done in the middle.
Meanwhile -- if serving over rice and more sauce is desired:
Melt an additional two tablespoons of butter in nonstick skillet and two more tablespoons of flour. Repeat earlier sauce steps.
Ingredients:
3 or 4 chicken breasts
1 bell pepper, diced (or for a bit of heat a poblano)
1 onion, diced
1 pound whole wheat spaghetti (or white for those unaccustomed to real food)
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups shredded cheddar cheese (shred your own, it's better)
Seasonings of choice: might include black pepper, salt, seasoned salt, garlic salt, cayenne pepper, or shucks, get crazy and add some chile powder and smoked paprika
1 large pot of boiling water to cook chicken and spaghetti in (but not at the same time)
Proceedure:
Put pot of water on and bring to a boil. Place rinsed chicken breasts into boiling water and boil until done. Remove chicken from pot and let cool until it can be handled. Chop chicken into small bite-sized pieces.
While chicken is boiling, dice green pepper and onion and place into a casserole dish. We feed 8 people, since all three boys eat about double the normal amount, so we use a 10X14" dish.
In a separate dish, mix together both soups, two cups of cheese and two cups of water taken out of the boiling chicken pot. Give the chicken time to cook thoroughly before you take the water out of the pot.
Once chicken is out of the pot, put in the pound of spaghetti. The water is already boiling so spaghetti will cook quickly. Once it is done, drain spaghetti and put it in casserole dish with onions and peppers. Top with chopped chicken, soup mixture and add whatever seasonings you desire. Toss ingredients to mix them thoroughly. Then top with the remaining shredded cheese.
Bake in 350 degree oven for about 30 minutes, or until bubbly.
Dry Brisket Rub
In a small bowl, combine the following:
- 2 tablespoons coarse salt (kosher or sea)
- 1 tablespoon chili powder
- 1 tablespoon white sugar
- 1 tablespoon packed brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground cumin
Black Cherry/Currant Sauce
1/2 onion
3 cloves garlic
2 tsp. olive oil
1 tsp. chipotle powder
1/4 tsp. cinnamon
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 cup Knudson brand black cherry juice
1 cup Knudson brand black currant juice
1/4 cup brown sugar
1/4 cup heavy cream
Heat the oil in a deep omelet skillet or a saucepan. Add onion and saute until tender but not caramelized. Add garlic, chipotle, pepper, salt and cinnamon and cook for a couple more minutes until the spices are aromatic and the garlic is tender. Add the juices and sugar and simmer until reduced to about 1 cup of liquid. Should be syrupy when done (about 45 minutes). Remove from heat and let cool slightly. Pour into a blender and add the heavy cream. Puree until smooth. Serve immediately.
Breaded Chicken Breasts with Lime Dill Sauce
Ingredients
- 4 skinless, boneless chicken breasts pounded thin
- 1 large egg, beaten with a small amount of milk
- 2/3 cup dry bread crumbs
- 2/3 cup wheat germ
- 2 tablespoons olive oil
- 1 lime, juiced or tablespoon of lime juice
- 5 Tbs. butter
- 1 Tbs. minced fresh chives
- 1 teaspoon dried dill
Directions
- Wash and pat dry chicken breasts. Cover with a sheet of plastic wrap and pound with mallet until about 1/4 inch thick. Coat chicken breasts with egg and milk mixture. Dip breasts in bread crumb/wheat germ mixture and set aside to firm up slightly. Salt and pepper if desired.
- Heat olive oil in a skillet large enough to hold all chicken breasts at once. Place chicken into the skillet, and pan fry for a few minutes on each side. Crust should turn a golden brown. Remove to a plate with paper towels and keep warm.
- Wipe out skillet with paper towels. Turn heat down to low and add lime juice.Cook over low heat until it begins to boil (enjoying the wonderful zesty aroma). Add butter, stirring until melted. Add the chives and dill and cook for a couple of minutes until chives are tender. Spoon over chicken breasts and serve.
Sloppy Joes
1 pound 96/4 or other extra lean ground beef
1 pound lean pork breakfast sausage
1 can original Rotel, drained
2 cans tomato sauce
1/2 onion diced
1 clove garlic, minced
1 jalapeno pepper, diced
1 tablespoon red wine or balsamic vinegar
1 tablespoon Worcestershire sauce
1 tsp. beef bullion
Dash Tabasco
In large skillet, brown beef, sausage and onions until meat is mostly done and onions are translucent. Add garlic and cook until garlic is soft. Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer until sauce thickens. Remove from heat and serve over hamburger buns.
This is a spicy Sloppy Joe mix. Folks from the East and other sissies best leave off the jalapeno and use Mild Rotel. True Texans, don't feel obligated to just use one jalapeno.
Adobo Pork Chop Marinade
2 T packed light brown sugar
2 T extra virgin olive oil
2 T low pulp orange juice
1 T. balsamic vinegar
2 T. chili powder
1 tsp. freshly ground cumin
1/2 tsp. dried oregano
1/2 tsp. kosher salt
Few dashes cayenne (1/4 tsp.)
Dash ground cinnamon
3 cloves garlic, finely diced or minced.
Mix all ingredients together in zipper bag or storage dish. Dredge loin chops through marinade until thoroughly coated. Seal and put in refrigerator for a couple of hours. Grill over low heat until done, turning only once.
Swedish Meatballs
1 1/2 cups bread crumbs (mine were from dried sour dough bread)
1/2 medium onion finely chopped
2 cloves garlic finely minced
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. nutmeg
3/4 cup milk
2 pounds 96/4 lean ground beef
2 Tablespoons butter
2 Tablespoons flour
10 ounces beef broth
1 cup cream
In a large bowl mix bread crumbs, onion, garlic, salt, pepper, nutmeg and milk. Allow ingredients to soak for a few minutes. Using hands, mix in ground beef until thoroughly mixed. Form into about 1-inch meatballs, placing them in a nonstick skillet. Drizzle a small amount of olive oil in the skillet and cook the meatballs over medium heat until cooked mostly through. Remove from skillet and place them in a two-quart baking dish.
Turn on oven to 325 degrees.
Next, form the sauce by putting two tablespoons of butter in the skillet and melt. Add two tablespoons flour and stir together, cooking until mixture is bubbly. Stir constantly to avoid flour burning. Add broth and cream, stirring constantly until it comes to a boil. Let boil until thickened. Spoon sauce over meatballs and place them in the oven. Bake for about 25 minutes or until meatballs are done in the middle.
Meanwhile -- if serving over rice and more sauce is desired:
Melt an additional two tablespoons of butter in nonstick skillet and two more tablespoons of flour. Repeat earlier sauce steps.
