SARAH'S BEAN AND BARLEY SALAD

thanks to my sister in law Sarah, we have this incredibly yummy summer dish that is to die for!! ENJOY!

1 and 1/4 cups reduced sodium chicken broth

3/4 cup quick cooking barley

1/4 cup apple cider vinegar

1/4 cup orange juice

1/4 cup extra virgin olive oil

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1 garlic clove, minced

1/4 teaspoon salt

freshly ground pepper to taste

1 can black beans, drained and rinsed

1 large yellow or red bell pepper

2/3 cup chopped scallions, trimmed

1/2 cup coarsely chopped cilantro

lime wedges

1. Combine the broth and barley in a medium saucepan and bring to s simmer. Cover and reduce heat to low. Simmer until the barley is tender and most of the liquid has been absorbed., about 10 minutes. Transfer the barley to a large bowl. FLuff with fork and let cool.

2. Meanwhile, combine the vinegar, orange juice, oil, cumin, oregano, garlic, salt and pepper in a jar with tight fitting lid or small bowl. SHake or whisk to blend.

3. Add the beans, bell peppers, scallions and cilantro to the barley. Drizzle with the dressing and toss to coat well. Garnish with lime wedges. The salad will keep, covered, in the fridge for up to one day.

AMAZINGLY PERFECT ENCHILADAS

i know you are probably sick of hearing about how much i love pioneer woman, but these are seriously the BEST enchiladas i have ever tasted!! try them and let me know what you think.....


Prep Time: 1 Hour30 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6
Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef or chicken
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

PENNE A LA BETSY

okay so once again, i am referring to a PW recipe! for step by step instructions on this recipe, click on the PW..... what can i say, she is amazing and i am a little obsessed! i made this last night for dinner and it was devoured in minutes. the ENTIRE family LOVED it!! and they are hard to please, especially my high maintenance husband!!

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of

extra large shrimp. Heat about 1 tbsp. butter and olive

oil in a skillet. Add the shrimp and cook for a couple

minutes until just opaque. Do not overcook them.

Remove from heat and let cool for a few minutes.

Now, put the cooked shrimp on the cutting board

and pull off the tails. Chop the shrimp into bite –

sized pieces and set aside.

Finely dice one small onion. Mince two cloves of

garlic.
In a large skillet heat 2 tablespoons of butter and

2 tablespoons olive oil. Add the garlic and onion

and sauté, stirring occasionally. After the garlic and

onions have cooked a bit add your white wine. Let the

wine evaporate for a few minutes, stirring occasionally.

If you would rather not use wine, you can use low-sodium

chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce.

Stir well until combined. Then add 1 cup of heavy

cream. Continue stirring. Turn heat down to low

and let simmer.

Now chop your herbs, about a tablespoon of

chopped parsley and about the same amount of

chopped basil, or if you’re feeling very proper,

chiffonaded.

Now add your chopped shrimp back into the tomato

cream sauce. Give it a stir and add salt and pepper

to taste. Throw in your herbs and stir until combined.

Finally add your cooked penne pasta and give it a

good stir.

PW'S APPLE DUMPLINGS!!

These are the most amazing apple dumplings EVER!!! they are again from the pioneer woman and they are amazing! enjoy......

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each.

Roll each apple slice in a crescent roll. Place in a 9 x 13

buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir,

and pour entire mixture over apples. Pour Mountain

Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet

sauces from the pan over the top.

WARNING: Prepare this dish at your own risk.

It is beyond imaginable.

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 or a loaf pan and divide meat mixture. 

bake in oven at 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!

2 packages of crescent rolls (SET ASIDE)

1 cup of cooked, chopped chicken

1 package of lipton soup mix (vegetable)

1/2 cup of mayonnaise

1/2 cup of sour cream

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 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. Drizzle olive oil over wreath and sprinkle with shredded parmesan. 

bake  at 375* in oven for 30 minutes or until golden brown.

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 BREAKFAST CASSEROLE

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 maple 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 in a separate bowl. 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 Massala

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!