Thursday, October 30, 2008

Oven Roasted Potatoes

3 pounds potatoes (cut in chunks, wedges or strips)
3 Tbsp. oil (olive, vegetable, or canola)
Seasonings to taste (salt, pepper, garlic powder, italian seasoning or paprika - you choose)

Put cut potatoes in a gallon ziploc bag add seasonings of your choice and oil. Close bag and shake to coat potatoes. Pour onto a baking sheet and bake at 350 degrees for about 30-40 minutes.

Saturday, October 25, 2008

Easy Guacamole Salad

2 ripe Haas avocados
4 ounces softened cream cheese
1/2 cup diced tomatoes and green chiles
1/2 tsp. garlic salt
1/2 tbsp lemon juice

Peel and mash avocados. Beat cream cheese with a mixer, add avocados and remaining ingedients. Mix well, salt & pepper to taste, cover & refrigerate until served. Placing seed in salad before serving will prevent the mixture from turning dark. Remove seed before serving!

Pork Fajitas

Smithfield boneless pork roast in adobo sauce
1/2 cup water

Place roast in crock pot and cook on low for 6-8 hours. Remove and shred with a fork. Serve with warm flour tortillas and all the toppings your family loves (cheese, salsa, sour cream, lettuce, jalapenos).

Baked Barbeque Chicken

2 lbs. bone-in chicken pieces
salt & pepper
BBQ sauce

Place in a baking dish and salt & pepper to taste. Pour about half a bottle of sauce over the chicken. Cover and bake for 30 minutes. Uncover and baste with rest of sauce during the last 20-30 minutes of cooking time.

Friday, October 24, 2008

Potato Salad

3 pounds Yukon Gold potatoes
2 eggs, hardboiled & chopped
1/2 cup Kraft Olive Oil Mayo
2 tbsp. mustard
1/4 cup sweet pickle relish
1 tbsp. minced onion
salt and pepper

Peel and cube potatoes, cook until fork tender, drain. Combine the remainder of the ingredients and serve warm or refrigerate until needed. Add more mayo if too dry.

Dill Coleslaw

6 cups of shredded cabbage (bagged will work)
1 tbsp. dried dill
3/4 cup mayo
black pepper

Combine all the ingredients and keep in the refrigerator until needed.

Chicken and Dumplin's

1 whole chicken
2 whole carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces (include leaves)
1/2 onion, cut in quarters
1 can cream of chicken soup
1 tsp. poultry seasoning
*water to cover chicken in crockpot
chicken broth, if needed
salt and pepper, to taste

Wash and clean out the inside of your whole chicken and place in a crockpot, along with the celery, carrot and onion, with enough water to just barely cover the chicken. Cook on high for 4-6 hours or low for 8 hours. When it is finished, remove the chicken, strain the liquid, and dispose of the vegetables. Place resulting broth in a large pot and bring to a boil. Add additional chicken broth, if needed. Separate the chicken from the bones, shred chicken and set it aside. Make dumplings while broth heats. Add dumplings, one at a time while broth is boiling. After the dumplings are ready add the can of soup and mix well. Add shredded chicken and cook on low for a 5-10 minutes to warm throughout. Add salt and pepper to taste.

2 cups self-rising flour
1/2 cup Crisco shortening
ice water (to the right consistency)

Cut shortening into flour, add ice water to form a stiff dough. Roll out on a floured surface and cut into one inch wide strips. Pick up strips and pinch about two inch lengths into boiling liquid.

Salmon Patties & Gravy

Salmon Patties
1 - 15 1/2 oz. can of Alaskan salmon (remove visible bones)
1/4 cup flour
2 eggs
salt & pepper

Pour salmon in a mixing bowl (do not drain), add eggs and stir well. Add flour, salt & pepper and stir until just blended. Heat oil in a skillet to medium high, take salmon mixture by tablespoons full and fry till golden brown. Gently press into patty shape as they cook with your fork or spatula. Remove and drain on paper towels.

1/4 cup cooking oil (heat on medium)
3-4 tbsp. flour
salt & pepper
2 cups milk
1/2 cup water

Heat oil and stir in flour, salt & pepper to form a roux. Raise temperature to medium high and cook until just brown. Combine milk & water. Slowly add to roux. Lower heat to medium and stir or whisk until smooth. Let thicken and pour into a serving bowl. Serve over the rice and biscuits.

Vegetable Beef Soup

1 pound boneless stew beef or ground churck (you can also use leftover roast beef)
16 ounces frozen mixed veggies or 2 - 15 ounce cans mixed veggies
2 - 15 ounce cans diced tomatoes (with or without added spices)
1/2 cup ketchup
1 tbsp. worchestershire sauce
4 cups beef stock1 cup water
1 tbsp. minced onion
1 cup macaroni (uncooked, optional)
salt & pepper

In crockpot, combine tomatoes, ketchup, stock, seasonings and water. Stir well. Add meat and veggies. If using ground chuck, brown and drain before adding to crockpot. Cover and cook on low for 6-8 hours. Add macaroni during the last 30 minutes of cooking time.

Honey Pecan Pork Chops

1-1/4 lb. boneless center cut pork chops
1/2 cup flour
salt & pepper
2 tbsp. butter or combination of olive oil and butter
1/4 cup chopped pecans
1/4 cup honey

Flatten pork chops to 1/4 inch thickness. Dredge in flour, salt & pepper and cook until golden brown in melted butter. Remove from pan. Add honey and pecans and stir until bubbly. Scrape bits from bottom of pan. Serve sauce over pork chops.

Thursday, October 23, 2008

Cubed Steak & Gravy

1-1/2 lbs. cubed beef steak
salt & pepper
1 pkg. onion soup mix
1 can cream of mushroom soup
1 can water
cooking oil

Season steak with salt & pepper and dredge in flour. Brown in oil and place in a casserole dish. Combine soup, water and onion soup mix and pour over steak. Cover & bake 1 hour at 350 degrees

Bisquick Chicken Pot Pie

1 cup cooked chicken, cubed
1 can Veg-all mixed vegetables
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees F. Mix chicken,veggies and soup. Spread in bottom of a 9 inch pie plate. Mix Bisquick, milk and egg and pour over the top. Bake for 30 minutes or until top is golden brown.

Food Facts: As I was preparing this dish it seemed to be a bit bland, so to the chicken mixture I added about a half cup of milk, minced onion, garlic powder, black pepper and poultry seasoning. To the crust mix, I added some dried oregano. The result was spectacular. Note that tonight I used a large can of white meat chicken. Could not be easier.

Ms. A's Brown Sugar Ham

1 center cut ham steak
1/4 cup brown sugar
1 tbsp. cracked black pepper

Place the ham, sugar and pepper in a gallon ziploc bag. Seal and place in the refrigerator for 48 hours. Remove from the bag and grill. Delicious!