Recipes

 These are some of the recipes we like, mostly pretty easy. Feel free to add one if you want to share!

• Southwestern-Style Beef and Potato Bake - Ground Beef Casserole With Potatoes 
•         
• 1 pound extra-lean ground beef
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 cup thinly sliced celery
• 1 tablespoon minced jalapeno peppers, or diced mild chile peppers
• 2 cloves garlic, finely minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (about 12 to 15 ounces) corn with peppers, drained
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Dash pepper
• 1/2 teaspoon ground cumin
• 4 medium potatoes, peeled, thinly sliced, about 1 1/2 to 2 pounds
• 2 cups (8 ounces) shredded sharp cheddar cheese (use more!)

Preparation:

Grease a 13x9x2-inch baking dish (2 1/2 to 3 quart size). Heat oven to 350°.In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking up, and the onions and celery. Cook, stirring, until beef is browned and vegetables are tender. Add garlic and peppers; cook, stirring, for about 1 minute longer. Stir in the tomatoes, chili powder, salt, pepper, and cumin.

In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn and ground beef mixture and half of the cheese. Repeat the layers, ending with the remaining cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.

Serves 6.

Baked Spinach Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon  Ancho Chile Pepper
1/8 teaspoon  Garlic Salt
1/8 teaspoon Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese




1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
10 mini spinach dip bread bowls

Easy White Chicken Enchiladas 

Ingredients

8-10 soft taco size flour tortillas

2 cups shredded Monterrey jack cheese, divided

2 cups shredded cooked chicken

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Chopped, fresh cilantro for garnish (optional)

Directions

Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.

In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

   Loose Meat Sandwiches

• 3 pounds ground beef
• 1/4 cup minced onion
• 3 tablespoons Worcestershire sauce
• 4 cups beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons butter
• 12 hamburger buns, split

Directions

      Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

       Chinese Crockpot Chicken

• 1 cup soy sauce
• 1 cup brown sugar
• 1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
• Salt, pepper, or other spices, to taste
• 3 pounds chicken thighs, drumsticks, wings or a mixed combination

Preparation:

1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!). The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full meal.

 






Sesame Chicken

1/2 cup all-purpose flour
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
Dash of ground cloves
Dash of ground cinnamon
5 skinless, boneless chicken breast halves, cut into chunks
2 tablespoons vegetable oil
1/3 cup teriyaki sauce
1/3 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds

Directions
In a large resealable plastic bag, combine flour, black pepper, ground ginger, garlic salt, red pepper flakes, cloves, and cinnamon. Place chicken into the bag and shake to coat. Remove to a platter. In a small bowl, stir together teriyaki sauce, honey and soy sauce.  Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Reduce heat to low. Mix in teriyaki and honey mixture and stir until sauce thickens.  Stir in sesame seeds and serve immediately.

Outback Steakhouse Recipe for Alice Springs Chicken (sooooo good)
Recipe
1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4-6 boneless skinless chicken breast
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices cooked bacon
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

Directions
1.Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
2.Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
3.Save and chill the remaining marinade to serve later with the chicken.

After the chicken has marinated:
1.Preheat your oven to 375°F.
2.Place the remaining oil in a frying pan, heat and sear chicken on both sides.
3.Put the chicken in an oven safe pan and brush liberally with the marinade.
4.In the same frying pan and add the butter and sauté the mushrooms.
5.Season chicken breasts with salt and pepper.
6.Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.
7.Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.


Chicken and Potato Bake

1 Fryer Chicken cut up (I use drums and thighs and they turn out perfect)
1-2 cups bottled Italian salad dressing
1 tblsp. Italian seasoning
1 lb. red potatoes cut in chunks

Heat oven to 400*. Spray 13 X 9  dish wtih cooking spray. Put chicken in dish and potatoes around chicken then pour dressing over, sprinkle with seasoning. Cover and bake 25 minutes, uncover and bake additional 30 minutes or until potatoes are tender and juices from chicken run clear. Let stand few minutes and serve. I serve toasted french bread and spinach with it, yummy!