Roast Beef Sandwiches Au Jus

This is the first of the freezer meals that I made. It was really tasty and VERY easy!!!!! Well worth the few minutes it takes to make it.

1.5 pound London broil
1 oz package of au jus gravy mix
1 oz package of brown gravy mix
3 cups water
4-6 sandwich rolls

Trim fat off meat. Sprinkle gravy mixes on London broil in 1-gallon Ziploc bag. Label and freeze. Thaw, add 3 cups water to back and shake. Pour into Crock-Pot and cook (low) for 3-4 hours. Slice mean and return to sauce. Serve on toasted buns.

Exploding Chicken Taquitos

Quick, easy, and very tasty. This was a great end of the week recipe when I was tired and not wanting to cook. The girls also enjoyed. Courtesy of Hungry Girl on Cooking Channel Ingredients:

• One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained and flaked


• 1/2 cup salsa


• 8 small (6-inch) yellow corn tortillas


• 1/3 cup shredded fat-free cheddar cheese


• 1/4 tsp. dry taco seasoning mix


• Optional dips: additional salsa, fat-free sour cream

Directions:

Preheat the oven to 375 degrees. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Set aside. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying it with nonstick spray. Set aside. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling. Bake in the oven until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!) Allow to cool for 5 minutes. Remove toothpicks, if using. If you like, serve with additional salsa and sour cream for dipping. Enjoy! MAKES 4 SERVINGS

Rachel Ray Brisket Supper

This was FABULOUS! I ended up using a pot roast since the grocery store was out of brisket. I also think I could do this in a slowcooker. Well worth the time!

Recipe courtesy Rachael Ray

Ingredients • 1 (5 to 5 1/2 pounds) lean beef brisket • Sea or kosher salt and coarse black pepper • 4 tablespoons olive oil • 4 medium onions, halved and sliced • 4 cloves garlic, sliced • 4 fresh bay leaves • A couple pinches ground cloves or allspice • 2 tablespoons tomato paste • 1 cup dry white wine • 2 cup chicken or beef stock • 1 (15-ounce) can diced tomatoes

Directions • Preheat the oven to 350 degrees F. • Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more. • Remove the brisket to the carving board and cover with foil to keep warm. • Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.

Easy Baked Ziti

I love the baked ziti recipe that I got from my mom, but it can truly feed a crowd of 8 to 10. I am not up for that kind of recipe on a Sunday night for the four of us. I found this easy recipe that the girls really enjoyed. They liked it so much that they are taking it to school for lunch tomorrow.

If you are interested in feeding a crowd, see this recipe: http://twosistersandfriends.blogspot.com/2010/12/baked-ziti.html

Ingredients:
• 1 box Ziti or Rigatoni noodles
• 1 Can Del Monte Traditional Sauce (or your own recipe)
• 1 Ricotta Cheese (16 oz)
• 2 tablespoons. Lawry's Seasoned Salt (or more for your taste)
• 1 cup Mozzarella Cheese
• Parmesan cheese

Preparation:
Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve. Delicious!

Texas Oven-Roasted Beef Brisket

I bought some brisket for the first time. I found this recipe from Paula Dean which was pretty easy and very tasty. I served it with some mashed potatoes and it was very good! This does cook a long time, so it is a good Saturday or Sunday meal.

http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon salt **The reviews said this is too much salt. I just used 1 teaspoon. You could probably use 2 teaspoons and be okay.
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

** I used baked this in my dutch oven.

Barefoot Contessa's Roasted Turkey Roulade

Every year we fry a turkey for Thanksgiving, and then we bake a turkey breast. A couple of weeks ago, I was watching the Barefoot Contessa's show and I saw her make this recipe. It was a recipe that I knew I had to try as as soon as I saw it! It was heavenly. It was also very easy. You could easily make the dressing without stuffing the turkey breast. This is a recipe that I will be doing again.

Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted


Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Sliced Barbecue Pork Tenderloin

I also made BBQ Pork Tenderloin for the Ark/LSU football game. This was very easy and the flavor was good. I had buns out so that people could make sandwiches, but everyone just ate the meat alone. You could do either.

This is a recipe to serve 4, I doubled it.

BBQ Sauce--

3/4 cup ketchup

2 tablespoons light-brown sugar

1 tablespoon white-wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1/4 to 1/2 teaspoon cayenne pepper, (optional)

Whisk together all ingredients.

Pork Tenderloin--

BBQ Sauce (recipe above)

2 pork tenderloins, 12 to 16 ounces each

Coarse salt and ground pepper

Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.

Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.

Thinly slice pork; serve on rolls, accompanied reserved sauce.

Crispy Baked Fish

Ingredients
4 fish planks (usually Tilapia or Orange Roughy)
1/2 Cup Milk
2 TBS Parmesan Cheese
4 TBS Bread Crumbs
1/4 tsp Paprika



Directions
Preheat Oven 450 degrees

On plate mix cheese, breadcrumbs and paprika.
Dip fish in milk, then dredge in breadcrumb mixture.
Arrange fish on baking sheet that has been lined with foil and sprayed with Pam.

Bake 10 minutes at 450 degrees

Chipolte Burgers

Ingredients
2 tablespoons canned chipotle chiles in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns, halved horizontally


Preparation
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.

Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.

Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.

Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.

Stuffed Bell Peppers

Summer is a time with fresh vegetables available everywhere. However, sometimes I find it hard to figure out the best ways to use each of the ingredients. This is a great way to use bell peppers. This particular recipe reminds me of my mom's cooking. We didn't have it often, but it is one that makes me think of growing up. Enjoy another week of cooking!


Ingredients
6 green peppers (bell)
1 lb. ground beef
3 c. of cooked rice
1 can of diced tomatoes
1 T of Italian Seasoning/ or seasoning of choice
1 (15 oz.) can tomato sauce
Salt and Pepper to taste

1. Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.)

2. Combine 1 pound ground beef, rice, tomatoes, and Italian seasoning. Fill the peppers with mixture.

3. Pour 15 ounce can of tomato sauce around peppers. Cover; bake at 400 degrees about 1 hour, basting occasionally with tomato sauce. Makes 6 servings.

Roasted Chicken- One bag of Chicken- 4 recipes

I enjoy cooking on the weekends. I can try new things, and take my time with it. This weekend, I roasted a three pound bag of chicken tenders. I have found that my family eats about ¾ of a pound of chicken, or 3 chicken breast, not the typical 1 pound per recipe. I am writing the recipe for 1 pound of chicken, but I divided the bag of chicken into four each servings. You can do what is comfortable for your family. Normally, I would make two servings of two recipes, one for the week, one for the freezer. This week I had some new things to try, so I tried four different recipes. Not ideal as far as the mess in the kitchen, but again, I enjoyed it. So, first- the roasted chicken:

1 - 3 lb bag of chicken tenders, thawed
Butter or olive oil to drizzle on chicken
Salt and pepper to taste

Heat the oven to 350. Spray the bottom of a cookie sheet with cooking spray. Lay the chicken on the pan. Do not let the pieces touch. Drizzle with olive oil, or melted butter. Season the chicken with salt and pepper. Bake 20 to 30 minutes, or until pieces are no longer pink in the middle. (Keep a close eye on chicken, because it can become tough if left too long)

The four recipes I made with the bag of chicken are as follows:

• Chicken and Barley with Lemon Marinade
• Southwest Chicken Casserole
• Chicken Divan Casserole
• Teriyaki Chicken Casserole

I will be working on the recipes this week to post.

Homemade Chicken Tenders via Jamie Oliver

My household has been eating differently this year. At least five nights a week we eat at home. I only purchase locally grown beef (Still haven't found a good supply of local chicken). I feel good about what my family is eating, and our budget for meals out is looking better. This week a new reality show came on, Jamie Oliver's Food Revolution. I watched him on Oprah this Friday and totally agree with what he is doing. When I look at what I allow my kids to eat sometimes, it is crushing. I want to be part of the generation to change that. The girls are starting to help me to plan out our meals- they think it is fun. Tonight they helped me make pizza- they were thrilled and it was cheaper. This is the recipe girls want to try tomorrow night. Check out Jamie Oliver's other recipes at http://www.oprah.com/packages/food-revolution.html


Crunchy Garlic Chicken


1 clove garlic
1 lemon
6 cream or plain crackers , such as Jacob's
2 Tbsp. butter
4 sprigs fresh Italian parsley
Sea salt
Freshly ground black pepper
1 heaping Tbsp. all-purpose flour
1 large egg , preferably free-range or organic
2 skinless chicken breast fillets , preferably free-range or organic
Olive oil

Directions: To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick—you want the meat to be totally coated.To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp. To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). ?? Jamie Oliver, 2009

Cincinnati Chili

It doesn't seem like almost a month since I posted, but it has been. I seem to go in spurts. I am halfway through spring break, and it is finally starting to feel like spring here. :) I also feel like we are making the switch from warm and hearty winter foods to springy, lighter foods. We have been eating at home this week, but more out of the freezer than anything else. I haven't felt like big productions during the dinner hour. Last night we tried a new recipe from Hannah's cookbook, the Kit Kittridge Cookbook, she got for Christmas from Aunt and Uncle Chris. Throughout the book are recipe used frequently during the great depression. Hannah has enjoyed the different recipes- some old favorites, like mac and cheese, and some new- like Cincinnati Chili. So, if you want to try something a little different with you chili- give this recipe a try.

Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
2 to 3 Tablespoons of chili powder
1 teaspoon ground cinnamon
2 teaspoon ground cumin
1/2 (1 ounce) square unsweetened chocolate
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar

1 cup of water
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

Add chili powder, cinnamon, cumin, chocolate, water, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

It is the best if you now refrigerate overnight. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Cranberry Chicken

The recipe book I found this in calls this dish "Surprisingly Delicious!", and after having it tonight I found it was true. I thought it might be too sweet, but it was really just right. This recipe is also one that you can make ahead and freeze. So- try and enjoy!

Ingredients
8 oz of Catalina Dressing
1 pkg of dry onion soup mix
1 can whole-berry cranberry sauce
4 boned chicken breast

Directions
1. Mix together dressing, onion soup mix, and cranberry sauce and add chicken

Option 1- Freeze for later use

Option 2- Place in greased baking dish, and bake uncovered at 350 degrees for 1 to 1.5 hours.

Serve over a bed of rice and side of veggies.

Valentine's Day Dinner 2010

So for V-day I have always chosen to cook a nice meal for my husband rather than fighting the crowds at a restaurant (maybe someday I'll change my mind though). This year I found a nice meal idea from the Martha Stewart website. I have to say the flavor of the food was really good. I would definitely make it again!!

Here was the main course:

Filet Mignon with Herb-and-Cheese Potatoes

Ingredients

Serves 2

• 3 tablespoons unsalted butter, softened
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1/3 cup finely grated cotija cheese (I couldn't find this, but parmesan is a substitute)
• 1/8 teaspoon cayenne pepper, or to taste
• 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
• Coarse salt and freshly ground pepper
• 1 teaspoon vegetable oil

Directions

1. Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
2. Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
3. Meanwhile, season both sides of beef with salt and pepper.Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until mediumrare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

The flavor of both the meat and the potatoes was really excellent (and I'm not a big steak eater, so that's saying a lot). I did go to HEB (TX grocery store with better quality, but not overly fancy) to get a better cut of meat than Walmart has to offer.

For dessert I served this from Cooking Light:

Crepes with Bananas and Hazelnut-Chocolate Sauce

Ingredients

• CREPES:
• - 1 cup all-purpose flour
• - 1 tablespoon sugar
• - 1/4 teaspoon salt
• - 1 1/2 cups fat-free milk
• - 2 large eggs, lightly beaten
• - Cooking spray
• 
  SAUCE:
• - 1/4 cup hazelnut-chocolate spread (such as Nutella)
• - 2 tablespoons fat-free milk
• - 1/4 teaspoon vanilla extract
• - 2 large firm unpeeled bananas (about 1 3/4 pounds)
• - Powdered sugar (optional)

Preparation

To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.

Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.

Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.

Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.

Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.

Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.

I have to admit that I could not flip a crepe for the life of me without tearing them, but I was able to make it work. I will need some more practice though! I served this with some homemade sweet cream ice cream and it was really good!!

Chicken Breast with Balsamic Vinegar and Garlic

This is a great addition to the recipe box. Very easy and tasty.


Ingredients
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

One-Pan Chicken and Potato Bake

I found this in a Kraft Food and Family Magazine from 2006 that my friend Sandra had given me. I tried to find the link, but Kraft no longer has it up- so here it is. This is great for working moms- and can even be done on low heat in the crockpot.

4 bone-in chicken pieces
4 large potatoes, cut into wedges
1/4 cup Kraft Zesty Italian Dressing
1/4 cup Kraft Grated Parmesan Cheese (if doing in crock-pot wait and add this at the end)

Preheat oven to 400 degrees.
Place chicken and potatoes in 13 x 9 inch baking dish.
Pour dressing over chicken and potatoes; sprinkle with cheese.
Bake for 1 hour or until chicken is cooked through (180 degrees). Sprinkle with chopped fresh parsley, if desired.

Substitute: replace potatoes with sweet potatoes or acorn squash

Cabbage Rolls

Before you totally ignore this recipe, think mini-meatloaf. That is what I told the hubby and girls. . . and they went for it. This was a recipe I found in my mother-in-law's old Presbyterian Cookbook. It can be cooked in the oven, but I made it the night before and cooked it in the crock-pot. Nothing like coming home to a meal that is ready to serve.

1 medium head of cabbage

Meat Filling
1 pound of ground chuck
½ cup of onion
½ cup of celery
½ cup uncooked rice
½ cup ketchup
1 egg

Sauce
2 small cans of tomato sauce
½ cup of water
1 tsp of cinnamon
2 T of brown sugar

The night before (can do the day of):

Boil about 10 leaves of cabbage until translucent

Mix the beef, onion, celery, rice, ketchup, and egg in a bowl. Make about six to eight balls of the mixture, depending on the serving size you want. Place the round beef mixture into a cabbage leaf, roll, tuck, and fasten with a toothpick. Place in the fridge overnight.

Morning of:

Mix the wet ingredients in a small mixing bowl. Pour about a cup of the mix into bottom of the crock-pot. Remove the toothpicks from the cabbage/ beef rolls, and place in a single layer on the bottom of the crock-pot. Pour the rest of the mixture on top.

Cooking
Place in crock-pot on low for 6 hours, or in the oven for 275 degrees for 2 to 3 hours.

Cooks Note: Clay does not care for the sweetness of the sauce, so next time I will half the cinnamon and brown sugar.

Patty Melt

Sometimes after a long day of work, comfort food is the best thing. So, tonight we had patty melts. I used my grain-fed beef patties, and I didn't have rye bread, but we made due with wheat. Enjoy!

Ingredients
1 slice American cheese
1 slice Swiss cheese
1/4 lb ground beef
1/4 cup onion, sliced or onion, diced
3 tablespoons butter, divided
2 slices rye bread

Directions
1. Saute onions until golden in 2 tablespoons olive oil until translucent and lightly golden.
2. Remove from the pan.
3. Form the meat patty so it will fit the bread.
4. Grill to desired doneness.
5. Butter bread on one side; put buttered side down on hot griddle, put 1 slice cheese followed by onions then cooked patty, followed by cheese.
6. Butter one side of the other slice of bread and place on top buttered side out.
7. Fry until bread is crisp but not burned (I have trouble with this part), turn over and do the same thing on the other side. Cheese should be well melted.

Nutter Burgs

We made some really great burgers tonight, so before I forget what we did, I decided I needed to blog about it! We made 6 big burgers from this recipe. So adjust the recipe for what you are making.

2 lbs ground beef

1 egg

1 tablespoon Worcester

a few drops of Tabasco

salt and pepper

breadcrumbs

BBQ Sauce (Penguin Ed's Mild is AMAZING with this!! You can buy it here: http://www.penguineds.com/ship-our-sauce-nationwide/

OR you can buy it in Fayetteville, AR-- if you go to the restaurant, order some fried pickles!)

Flatten the ground beef out so that you maximize the surface area. Add your raw egg, Worcester, Tabasco, Salt and Pepper on top of the ground beef. Then get your hands dirty and mix it all together until it is well dispersed. Your meat will be pretty wet at this point. Spread out your meat once again and spread a layer of breadcrumbs on top of the meat. You will want to use enough to absorb some of the moisture, but you don't want to dry it out. Again, mix it all together with your hands. Break into pieces and form your burgers. The egg will add a lot of stability to the meat and the burgers won't break or fall apart when you are grilling.

As you are grilling the burgers, pour the BBQ sauce over the patties. Once they are done the burgers should have a thin layer of sauce, but not overwhelming. Add cheese to these suckers, dress them up as you like and enjoy. Delicious!!