CHICKEN SATAY AND PEANUT SAUCE

marinade:

3 TB honey

4 TB oil

1/2 tsp ground coriander

1/4 tsp cayenne pepper

4 TB lemon juice

2 TB soy sauce

2 boneless, skinless chicken breast

peanut sauce:

2 cups milk

1/2 cup sweetend coconut

1 tsp chile flakes

1/2 tsp caraway seed

1/2 tsp ground ginger

1/2 tsp ground coriander

2 anchovies

4 cloves garlic, crushed

1/4 tsp salt

4 TB peanut butter

lemon or lime juice to taste

soak chicken in the marinade mixture for 2-3 hours. slice chicken into strips and string them onto skewers. ( if wooden skewers, soak for 30 minutes before hand).

SEASONED THYME PORK ROAST

1 pork loin roast (3 lb)

2 onions, sliced

3 TB oil

1/2 cup of brown sugar bbq sauce

1/4 cup of apple juice

2 TB dried thyme leaves

6 apples, sliced

1/2 cup pitted pruned

preheat oven 350*. Brown pork and onions in hot oil in large ovenproof pot on medium-high heat for 3 minutes, turning occasionally. combine bbq sauce, apple juice an thyme. poor over the pork and onions. cover with lid. simmer an additional 10 minutes, then place in oven. bake for 2 hrs, add apples and prunes; bake additional 30 minutes or until pork is cooked through and apples are tender.

TURKEY AND CHEESE LOAF

this is super easy and a go to meal when i don't know what else to make...... for added nutrition, i add a large amount of spinach on top of the turkey and cheese. the kids don't really notice and they still love it!

1 roll of pillsbury french bread, unrolled

6-8 slices of your favorite turkey deli meat

1 cup of shredded cheddar cheese

1/4 cup of mayonnaise

1 egg, beaten

1 TB of parmesan cheese

spinach (optional)

unroll the french bread. layer your turkey from one end to the other. mix your cheese and mayonnaise and then spread on top of the turkey. ** add spinach here if desired. fold the bread over on both sides and close it good with the egg. fold the ends down and glue it closed with the egg. turn over and brush top of loaf with egg and sprinkle with parmesan. bake at 350* for 35-40 minutes.

MEAT LOAF MUFFINS

meatloaf:

1 1/2 LB ground beef

2 eggs

1 medium onion

1 carrot, grated

3/4 cup oatmeal

1 TB bbq sauce

1 TB a-1 sauce

1/2 can of tomato sauce

dash of; salt, pepper, garlic salt

glaze:

1/2 can tomato soup

3/4 cup brown sugar

1/2 tsp ginger

1/2 tsp cinnamon

combine all of the meatloaf ingredients thoroughly. grease your muffin pan and divide meat mixture. bake in oven on 350* for 35-45 minutes. add glaze and cook meatloaf for five more minutes. serve with mashed potatoes and salad or vegetables.

SPINACH SALAD

here's another pioneer woman recipe! enjoy.

• 3 whole Eggs
• 7 slices Thick Cut, Peppered Bacon
• 1 whole Red Onion, Small
• 1 package Mushrooms, White Button
• 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
• 3 Tablespoons Red Wine Vinegar
• 2 teaspoons Sugar
• ½ teaspoons Dijon Mustard
• 1 dash(es) Salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add’l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

CHICKEN AND SPINACH APPETIZER

YUM!!!! this is actually a pampered chef recipe i got a long time ago. it is so good and so easy!

1 cup of cooked, chopped chicken

1 package of lipton soup mix (vegetable)

1/2 cup of mayonnaise

1/2 cup of sour cream

2 packages of crescent rolls

1 package of frozen spinach, thawed

1 14 oz can of artichoke hearts

4 oz of feta cheese

1 oz of fresh parmesan cheese

2 cloves of garlic, minced

mix all the ingredients together. open both cans of crescent rolls and lay the the long ends together to make a round wreath. place the mixture on top of the crescent rolls and fold the crescent rolls over the mixture. bake in oven for 30 minutes or until golden brown at 375*.

SHEPHERD'S PIE

1 LB ground beef

2 cups of hot mashed potatoes

4 oz cream cheese, cubed

1 cup shredded cheddar, divided

2 cloves garlic, minced

4 cups frozen mixed veggies, thawed

1 cup beef gravy

preheat oven to 375*. brown meat in large skillet. mix potatoes, cream cheese, 1/2 cup of shredded cheddar and the garlic until well blended. stir veggies and gravy into meat. spoon meat mixture into 9 inch square baking dish. cover with potato mixture. sprinkle with remaining cheese. bake for 20 minutes or until heated through and cheese is bubbly and toasted.

SYRIAN BEANS AND RICE

My grandmother is Arabic and this meal always makes me think of her. it is only one of my favorite middle eastern recipes..... more to come soon!

Beans:

1 – 2 #’s ground lamb browned

1 large chopped onion – browned with ground lamb

add

1 large can of tomatoe juice

1 12 ounce can of tomatoe paste

Season to taste with salt, garlic powder & Syrian pepper (recipe below) – I usually add about 2 tsp. of garlic powder and 1 – 2 T of the Syrian pepper but start out slow, a little at a time and taste as you go.

Bring to a boil, reduce heat and simmer for 1- 2 hours .

Add 1 to 1.5 bags of French style frozen green beans about 30 minutes before serving.

Rice:

5 Cups water

2 Cups Uncle Ben’s long grain rice

2 handfuls of egg noodles crushed

2 – 4 T of melted butter (do not use margarine – the taste is totally different)

1 – 2 tsp salt

Place water in pot and bring to full boil

Add rice to boiling water

Brown noodles in melted butter and add to rice and water when noodles arre golden brown (be careful not to burn)

Add salt, reduce heat to medium low and stir occasionally until rice is cooked tender (about 20 – 25 minutes)

Syrian Pepper (top secret recipe  )

2 portions Cinnamon

1 portion Allspice

1 portion Cloves

1 portion Nutmeg

Place all of the above in a bowl and blend with a fork for about 30 minutes and place in a an airtight container.

*You can start with a Tablespoon of each of these spices till you determine how much you enjoy them.

CHICKEN SOFT TACOS

a family favorite and a yummy crock pot recipe!

4 frozen boneless chicken breasts
1 jar (26 oz) salsa
1 cup sour cream
flour tortillas

Place chicken in greased slow cooker. Pour salsa over the top. Cover and cook on hi 6-8 hrs. or on low for 10-12 hrs. Shred the chicken by pulling apart with 2 forks. During the last hour of cooking, stir in sour cream. put chicken mixture in your tortilla, add your favorite toppings and enjoy with refried beans and some spanish rice. Makes 6-8 servings

SAUSAGE QUICHE

I can remember my mom making this as a kid. it is delicious and my kids and husband have discovered that it is really yummy when you drizzle syrup over it.

1 Lb of sausage

1 cup of grated shredded cheese

4 eggs

1 cup bisquick

2 TB chopped onion

2 cup milk

1/2 tsp salt

1/2 tsp pepper

fry sausage, drain and crumble into greased 9x13 casserole dish. sprinkle cheese over sausage. mix remaining ingredients well. pour over sausage and cheese. bake at 400* for 25-30 minutes until set and browned on top. cool for 5 minutes and serve.

EASY CHICKEN POT PIE

2 cans of cream of chicken soup

1 can of evaporated milk

1 can of water (use ev. milk can)

2 chicken breast, cooked and chopped

veggies

stir all ingredients and place in your pre- made crust. cover and bake at 350* for 30-40 minutes.

BRUSSELS SPROUTS AU GRATIN

this is a thanksgiving MUST at our house!!

4 slices of bacon
1 large onion
1 clove of garlic
2 lbs fresh brussel sprouts (trimmed and halved)
1 1/2 cup milk
1 cup chicken broth
1/4 cup unsalted butter
5 TBL flour
3/4 cup freshly grated parmesan cheese
1 TBL dijon mustard
1/4 tsp dried thyme
freshly ground pepper to taste
1 1/2 cups grated sharp white cheddar cheese
paprika for garnish


1) Heat a large skillet and crisp- cook the bacon. transfer bacon to a plate and set it aside. Pour off all but 2 TBL of bacon fat from pan. Add onions to the pan and saute over medium heat for 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them evenly. set aside.

2) Trim the brussels sprouts, then cut them in half lengthwise. Steam the sprouts for about 5 minutes and drain. spread brussels sprouts over onion and garlic mixture in casserole dish. Heat oven to 375*.

3) Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from heat.

4) Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

5) Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour sauce evenly over the brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the cheddar cheese and dust lightly with paprika, if desired.

HAMSTERS

this is passed down from my mother-in-law, Lorna. everybody LOVES this one!

mix together; 8 oz cream cheese, softened

1/4 cup butter

1 TB dried chives

1/8 tsp pepper

add 2 cups of chopped, cooked chicken. open 2 cans of pilssbury crescent rolls and spoon in a large TBSP of the chicken mixture into each triangle. roll up and roll in melted butter then in pepperidge farm stuffing mix for chicken. bake at 375* until brown for 20 minutes. serve with rice and gravy.

gravy= 1 can of cream of chicken soup

1/2- 3/4 cup of milk

Chicken Tikka Masala

i wish i could claim this one, but it's not mine! this was found on pioneer woman, where i have yet to find a recipe i do not like! we LOVE indian food around here and this one is YUMMY!

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

WINTER WARMTH

Tangy Pork Chops Stuffing Bake

4-6 bone in pork chops

1 (6 oz package) stove top stuffing mix for pork

1 can (16 oz) whole berry cranberry sauce

3/4 cup of barbeque sauce

2 TB brown sugar

preheat oven to 350*. cook chops in skillet on medium heat for 5 minutes on each side or until browned on both sides. meanwhile prepare stuffing mix as directed on package. place chops in 13x9 inch baking dish; set aside. mix cranberry sauce, bbq sauce and brown sugar. add to stuffing and mix lightly. spoon evenly over chops. place in 350* oven for 30 minutes or until chops are cooked through.

Easy Chicken Divan

Preheat oven to 400*

Cook for 25-30 minutes

2 (10oz.) packages of frozen broccoli

2-3 chicken breasts, cooked and diced

2 (10 3/4 oz) cans of cream of chicken soup

1 cup of mayonnaise

1 1/2 tsp. lemon juice

3/4 tsp. curry powder

1/2 cup sharp cheddar, shredded

3/4 cups stuffing mix

2 TB butter

steam broccoli and arrange at bottom of baking dish. Place cooked and diced chicken on top. combine soup, mayonnaise, lemon juice, and curry powder; poor over top of chicken and broccoli. sprinkle with grated cheese and put dry stuffing mix on top. dot with butter and bake. i like to broil mine for a few minutes at the end, so the top is nice and crispy. serve over rice and ENJOY!

Nancy’s Oat Wheat Bread

this recipe is from my good friend tina who graciously shared her yummy straight from the oven bread with me one day! sooooo yummy.... add some butter and honey and YUM!

Mix and let sit:

2 cups warm water

2 TBS sugar

2 TBS yeast

In a separate bowl: (my kitchen aid mixer)

½ cup hot water

1 TBS Salt

½ cup of honey or brown sugar (not both)

1/3 cup oil or melted butter

½ cup applesauce (optional, but makes it so good)

Add mixes together and add 2 handfuls of Oats. Stir in 2 cups fresh wheat flour and 2 cups white flour. If you are using a KitchenAide Mixer or something like it, leave your mixer on for 10 minutes mixing all of this. (It will let the gluten form and it will make it easier on your machine with out all the extra flour). Now add 2-3 cups more white flour.

Dough will be slightly sticky, but the wheat flour will absorb it during rising. Let raise. Beat down and divide into 3 equal parts. Spray pans and put loaves into pans. Let them raise again. Bake at 350 for 25-30 minutes.

* If you’ve made bread before, you will know what the dough should look like. Don’t add too much flour, the more you make it the better feel you will have for it.

Taco Soup

3 Cans diced tomatoes

1 Can original rotel

1 Can red kidney beans

pinto beans

corn

black beans

2 Lbs ground beef

1 Large onion

1 pack taco seasoning

1 pack ranch dressing mix

brown ground beef and drain. add onion and simmer until onion is soft. meanwhile.... drain all beans and corn. put ALL of the ingredients in a crock-pot and cook for the day! eat with sour cream, cheese, green onions, and tortilla or frito chips. ENJOY!