lindachicken__Oklahoma

Spice-Encrusted Pork Tenderloin 1st day -- Pork Tostadas the second, wonderful!

lindachicken__Oklahoma — Sun, 21 Jun 2009 14:46:55 GMT

Spice-Encrusted Pork Tenderloin

2 tablespoons ancho chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons Mexican oregano
2 tablespoons garlic salt
2 tablespoons cracked black pepper
4 (1.5-pound pork tenderloins, trimmed)
1/4 cup olive oil, divided

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.

In a small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. Coat tenderloins evenly with spice mixture.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes or until a meat thermometer inserted into the thickest part of tenderloin registers 155 degrees or desired degree of doneness. Slice to serve.

I set back two tenerloins for Pork Tostadas when I make this... below is our very

favorite recipe!

Pork Tostadas

3 tablespoons corn oil

6 (5") corn tortillas

3 cups black beans (from Seasoned Black Beans)

1 (15 oz.) jar prepared salsa Guacamole (recipe to follow)

2 pork Tenderloins, warmed and shredded

1 (16oz) sour cream

Garnish w/fresh cilantro

Heat corn oil in large nonstick skillet w/med high heat.

Cook tortillas on each side until golden, drain, Or you can buy the pre-fried ones

In a small saucepan add beans and cook over medium low heat striring often until all liquid has evaporated. Mash beans w/potato masher

To assemble tostadas layers beans, salsa, Guacamole shredded pork and sour cream on each tortilla. Garnish w/cilantro, if desired and we did desire! ;)

Guacamole

around 2 cups

2 avocados, peeled, pitted, and chopped

1 jalapeno, seeded and diced

1/2 cup chopped fresh cilantro

1/4 cup sour cream

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

**celery salt around a tespoon will kick this up!

In the work bowl of a food prosessor, combinde avocado, jahapeno, cilantro, sourn cream, lime juice, salt and pepper. Pulse until combined.

Zucchini with fire toasted tomatoes

2 tablespoons olive oil

3 large zucchini cut inot 3x1/4 sticks

1 (14.5 oz) can fire roasted garlic tomatoes

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

In a large skillet heat olive iol over medium heart.Add zucchini tomatoes, salt and pepper. Cook until zucchini are tender. Serve immediately.

Old Fashioned Pot Roast -- left overs Roast Beef Sandwiches with Horseradish Sauce

lindachicken__Oklahoma — Fri, 12 Jun 2009 15:26:22 GMT

Old Fashioned Pot Roast
Makes about 6 servings

1 (6-pound) beef sirloin roast
1 tablespoon kosher salt
1 tablespoon ground black pepper
6 cloves garlic, peeled
1 cup beef broth
1 (16 oz) package baby carrots
1 (1 pound) package fingerling potatoes, cut horizontally in half
1 large yellow onion, cut into eighths

1 a 6-quart electric slow cooker, add roast. Sprinkle evenly with salt and pepper; add garlic and beef broth. Cover, and cook on low for 6 hours. Add carrots, potatoes, and onion. Cook for two hours longer

Save 3 cups for tomorrow! ;)

Rost Beef Sandwiches w/Horseradish Sauce

Some nice onion or garlic and chedder buns (5 or 6)

! (5 ounce) baby arugula

3 cups warmed pot roast

hHorseradish sauce, recipe below

Layer arugula and 1/2 cup warm pot roast -- top each one w/desired amount of sauce and cover w/top. My Mother RAVES about this one!

Horseradish Sauce
makes about 1/2 cup
Mix together, serve with Roast Beef sandwiches, the best!

    * 1/2 cup low-fat sour cream
    * 3 tablespoons prepared horseradish
    * 1 teaspoon worcestershire sauce
    * 1 teaspoon hot pepper sauce
    * 1 garlic clove, minced
      1/4 teaspoon salt
      1/4 teaspoon ground black pepper

Mix together and serve with Roast Beef, wonderful!

Back to menu making...

lindachicken__Oklahoma — Fri, 12 Jun 2009 14:20:31 GMT

Cajun Orange Pork Chops

1/2 cup orange juice
2 green onions, chopped
2 tablespoons orange marmalade
2 garlic cloves, minced
1 teaspoon Cajun seasoning
4 boneless pork loin chops (4 ounces each)

In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.

In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.

Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Brush with sauce. Yield: 4 servings.

Bacon-Wrapped Potatoes

1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips

Layer onion slices on cut side of two potato halves; top with other
potato half. Wrap each potato with two bacon strips. Secure with
toothpicks. Place on a lightly greased baking pan. Bake, uncovered,
at 325° for 1 hour and 20 minutes or until potato is tender and
bacon is crispy. Discard toothpicks.

Yield: 2 servings.

I make these potatoes but I cook them on 250 degrees for about 3 hours and they come out so creamy and the bacon is crispy and perfect.

Summer Spinach Salad

4 cups fresh spinach, torn into pieces
12 fresh strawberries, sliced
1 cup halved, seedless grapes

Combine all ingredients.

Optional: You may substitute romaine lettuce for spinach.

Toss and serve with poppy seed dressing ( I had low fat Poppy Seed dressing on hand).

Favorite Chicken Recipes

lindachicken__Oklahoma — Fri, 03 Oct 2008 15:17:03 GMT

Spanish Baked Chicken

Out of this world gooood!

Great for potlucks.

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. *** the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.

Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Vidalia Sweet Onion Chicken Breast Casserole

NOTE......this is very good as is~when fixing it now I will ALWAYS top it with french fried onions, baking time stays the same.....GREAT!

2 large chicken breasts, split & boned

2 tablespoons vegetable oil

2 medium-sized potatoes, peeled & sliced

2 medium-sized Vidalia sweet onions, sliced

1 can (10 3/4-oz) cream of mushroom soup

Paprika

Brown chicken in oil & drain on paper towel.

Oil a 1 1/2-quart casserole.

Layer potatoes on bottom; follow with a layer of onions & top with a layer of mushroom soup.

Gently, place chicken breast on top & sprinkle with paprika.

Cover tightly & bake at 350 degrees for 1 hour.

The Chicken's Coup -- favorite chicken recipes....

lindachicken__Oklahoma — Tue, 26 Aug 2008 12:12:15 GMT

Berry Sauce Chicken Skewers

From: lindachicken__Oklahoma

This recipe is outstanding -- we love this on hot Oklahoma days!

4-6 boneless chicken thighs or breasts (about 1 1/2 pounds) skin on or off

2 tablespoons of chopped fresh rosemary

1/4 cup of dry white wine or vermouth (I use Dry Vermouth

1 teaspoon of pepper

2 tablespoons of olive oil

Sauce:

1-3/4 cup of fresh or frozen blackberries or boysenberries

1 tablespoon of apple cider vinegar

2 tablespoons of red currant jelly (or berry jam or jelly)

1/4 teaspoon of ground nutmeg

Cut the chicken into 1-1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
Grilling -- Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately

~*~*~Garlic Lime Chicken~*~*~

This is ever so good, a friend of mine wanted to fix it for the week-end and reminded me of this.

Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

The art of good cooking....just Quick and Easy, most of the time ;)

lindachicken__Oklahoma — Tue, 15 Jul 2008 15:08:02 GMT

I cook for my 91 year old Mother and family…I really cook a lot and every day. Most of the time I come in from outside and need something good but fast…I have several things that are my go to all-time-favorites…I will add them as I go. I was raised in Colorado ~ my Dad decided to move to Oklahoma when I was 15, we’ve been here since. Married to the same man for almost 37 years, two grown daughters and one wonderful, light of my heart, grandson.

Roasted Tomato Ketchup

Recipe courtesy Bobby Flay

Show: Cooking Live

Episode: Spook Along

This recipe is available for a limited time only. Why?

3/4 pound ripe tomatoes, cored and quartered

2 tablespoons olive oil

1/2 medium onion, finely diced

1 clove garlic, finely diced

2 tablespoons cider vinegar

2 tablespoons brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon allspice

11/2 tablespoons honey

Kosher salt and freshly ground pepper

Preheat oven to 350 degrees.

In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.

Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.

Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onions, and Horseradish Mustard

Recipe courtesy Bobby Flay

This recipe is available for a limited time only. Why?

GRILLED VIDALIA ONIONS:

1 Vidalia onion, sliced crosswise 1/2-inch thick (do not separate into rings)

Olive oil, for brushing

Kosher salt and freshly ground black pepper

Preheat a gas or charcoal grill to high.

Brush onions with olive oil on both sides and season with salt and pepper. Grill until golden brown, 3 to 4 minutes on each side.

HORSERADISH MUSTARD:

1/2 cup Dijon mustard

1 tablespoon finely grated fresh horseradish, or prepared horseradish, drained

Mix the mustard and horseradish together in a small bowl.

May be refrigerated up to 1 week; serve at room temperature.

Yield: 1 cup

HAMBURGERS:

11/4 pounds freshly ground chuck (slightly coarse grind)

Kosher salt and freshly ground pepper

8 (1/4-inch-thick) slices Cheddar cheese

4 hamburger buns

4 leaves romaine lettuce

Grilled Vidalia onions, recipe above

4 (1/4-inch-thick) slices beefsteak tomatoes (2 tomatoes)

Horseradish Mustard, recipe above

Divide the chuck into 4 (5-ounce) burgers and season on both sides with salt and pepper (handle as little as possible and form the burgers loosely). On the preheated grill, cook 3 to 4 minutes on each side for medium rare.

During the last minutes of cooking, top each burger with 2 slices of cheese, cover the grill, and let the cheese melt, about 1 minute. Split the buns and toast on the grill, cut side down, until golden.

Place a burger on each bun and top with lettuce, onions, tomato, and a dollop of Horseradish Mustard. Arrange on a large platter.

Recipe Summary

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

The Chicken's Coup menu - 2/18/2008

lindachicken__Oklahoma — Mon, 18 Feb 2008 15:36:13 GMT

Monday........

Crock-pot Chicken with Black Beans and Cream Cheese

posted by HDMac

4-5 frozen, boneless chicken breasts

1-15 ounce can black bean, drained

1-15 ounce can corn, drained

1-16 ounce jar salsa, any kind

1-8 ounce package cream cheese

Place 4 to 5 frozen, (yes, frozen) boneless chicken breasts into crock-pot. (I separate the chicken pieces and place a bit of the beans, corn and salsa in between each piece; not necessary, though.) Add the beans, corn and salsa. Cover crock-pot, set on “high” and cook for 4 to 5 hours or until chicken is thoroughly cooked. Place cream cheese on top of chicken mixture, cover crock-pot and let it sit for 30 minutes (you can leave the crock-pot on high, turn it down, or off at this point.). Remove chicken to serving dish and whisk melted cream cheese into juices and ladle over chicken.

Tangy Caesar Salad

8 cups torn romaine

* 1/4 cup Caesar salad dressing

* 1 tablespoon lemon juice

* 1/2 teaspoon pepper

* 1 cup Caesar salad croutons

* 1/3 cup grated Parmesan cheese

Place romaine in a large salad bowl. Combine the salad dressing, lemon juice and pepper. Pour over romaine; toss to coat. Top with croutons and Parmesan cheese. Serve immediately. Yield: 6-8 servings.

Bruschetta n' Cheese Stuffed Chicken Breasts

This was shared by Belinda.

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat process in same bag with remaining chicken breast halves, 2 at a time. Place chicken, smooth-sides down, on large cutting board. Spread evenly with stuffing mixture. Starting at narrow end, begin rolling chicken, as tightly as possible, around stuffing mixture. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

For our taste I'll be adding Ro-Tel (hot or X-tra hot), chopped cilantro instead of the basil and Mexican Style Shredded Cheese or Co Jack Cheese instead of the mozzarella cheese.

Green Beans w/Red peppers....

1-1/2 pounds fresh green beans, trimmed

1/3 cup water

6 tablespoons butter

3/4 cup sliced sweet red pepper

1 tablespoon chopped shallot

Salt and pepper to taste

1/3 cup sliced almonds, toasted

Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender.

Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender.

Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

Crispy Parmesan Baked Potatoes

(this one isn't new -- good and fixed many times, older TOH)

6 tbls butter, melted
3 tbls grated parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise

Pour melted butter into a 13 x 9 inch baking pan and spread out, sprinkle parmesan cheese over melted butter along entire bottom of pan. Place potatoes, cut side down, over the cheese. Bake, uncovered, at 400 degrees for 45 minutes or until tender -- I cook them until they get brown and crispy.

These have a nice crispy golden brown crust when you remove them from the pan.

Wheat Rolls and Raspberry White Chocolate Dreamsicle (sugar free)

the next new one, to me is.....

Chicken w/Mustard Gravy

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons butter
4 teaspoons honey mustard
1 tablespoon milk
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 cup sour cream
Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken. Yield: 4 servings.

Mashed potatoes or cauliflower

Stetson Steakhouse Green Beans w/rolls

Zucchini Red Peppers Lasagna

1 carton (15 ounces) ricotta cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 eggs
3 tablespoons prepared pesto
2 cups sliced zucchini
2 cups sliced baby portobello mushrooms
2 tablespoons canola oil
2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
9 no-cook lasagna noodles
1 jar (12 ounces) roasted sweet red peppers, drained

In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil for 5 minutes or until crisp-tender; set aside.

Spread 1 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Sweet and Sour Spinach Salad

(have fixed many times)

1 package (9 ounces) fresh spinach, torn
1/4 cup dried cranberries
1/4 cup chopped green onions
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon celery seed
In a large salad bowl, combine the spinach, cranberries and onions. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, mustard and celery seed; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Garlic bread and

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping

1 pkg. (10 oz.) round angel food cake

10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Game night I'm making....

Taco Crescent Roll

2 packages refrigerated crescent rolls

1 pound ground beef

1 envelope taco seasoning mix

1 cup grated cheddar cheese

Shredded lettuce

Chopped tomatoes

Green onions, chopped

1 diced avocado

1 cup sour cream

Salsa

Brown ground beef and follow taco seasoning directions on back of

Package. Add the cheese and place aside for the time being. Unroll

the two packages of crescent roll. On a cookie sheet, place the

crescent roll wedges in a circle, wide side of wedge towards the

middle. pointed end towards the outside. Place the ground beef on the

Cresent rolls and wrap the pointed ends of the rolls around the meat

mixture, so that it forms a ring. Bake at 375=BAF for approximately 12

minutes. When baked remove from oven and place on a large platter. On

the inside of the ring place lettuce, tomatoes, onions, and avocados.

Dollop sour cream and salsa over all. Cut into wedges and serve warm.

The Chicken's Coop ~ Menu -- 2-4-08 to 2-10-08

lindachicken__Oklahoma — Tue, 12 Feb 2008 16:06:12 GMT

Monday - 2/4/08

Olive Martini Chicken
Source_Mr. Food
4 boneless chicken breast halves (1-1/2 pounds)
1/2 tsp black pepper,
2 Tablespoons each Butter and olive oil,
3 garlic cloves,minced
1/4 cup of gin
1 Tablespoon dry vermouth
1 teaspoon fresh lemon juice
1/4 sliced green pimento stuffed olives
Season the chicken with salt and pepper.
Cook the chicken in the oil for about 2 minutes per side.
Add the butter and garlic and cook for 1 minute. Add all remaining ingredients and simmer for 3-5 minutes

Tuesday -- things this week have be odd...so has our menu. ;)

ITALIAN WEDDING SOUP

For the meatballs

3/4 pounds ground round and 1/4 pound ground pork

2 teaspoons dried parsley, or 2 tablespoons fresh

1/4 cup grated Romano cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1 egg, slightly beaten

2 slices white bread soaked in about 1/4 cup milk. Place all ingredients except bread in a large bowl.

Squeeze milk from bread and break apart.

Add to the bowl and mix until ingredients are thoroughly combined. Form into meatballs (we use 1-1/4-inch melon baler). Place meatballs in large pot of boiling water for about 5 minutes. Remove meatballs with slotted spoon and set aside. Makes about 3 dozen 1/2-inch meatballs.

For the broth

4-pound stewing chicken

1 onion, quartered, plus 1 onion, diced

1 carrot cut in half plus 2 carrots grated

1 bunch of celery leaves plus 2 stalks celery, diced

4 peppercorns 6 quarts water 8 chicken bouillon cubes

1/2 head escarole, shredded and parboiled for 10 minutes in salted water and drained

Place chicken, quartered onion, cut carrot, celery leaves, peppercorns and water in a large pot with lid. Bring to a boil then lower heat and simmer until chicken is tender, about 3 hours. Remove chicken from broth and cool.

Remove the skin and bones and cut meat into small pieces. Set aside. Strain broth and return to pot. Add diced celery, grated carrots, diced onion and bouillon cubes. Simmer 20 minutes. Add escarole, chicken, meatballs and simmer 10 minutes. Adjust seasoning to taste.Yields 6 quarts.

Wed....(sick grandson)
Chicken Noodle Soup

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).

Thursday....

BACON WRAPPED MEAT LOAF WITH BROWN SUGAR-KETCHUP GLAZE **our NEW favorite meat loaf**

Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce (or a combination of the two)
4 tbsp.brown sugar
4 teaspoons cider or white vinegar
* mix all ingredients together & set aside in a saucepan
Meat Loaf
2 teaspoons oil
1 medium onion, chopped in medium to small chunks
2 garlic cloves, minced (or pressed through a garlic press)
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 plain yogurt (or 1/2 cup whole milk - I prefer buttermilk)
2 pounds ground beef (or meat loaf mix)
2/3 cup crushed saltine crackers OR 1 1/3 cups bread crumbs
1/3 cup fresh parsley leaves, minced
8 to 12 strips of bacon (can use the "non-bacon")
Potato chips
For potato chips, slice enough potatoes about 1/4 inch thick to cover the bottom of your baking dish.
Preheat oven to 350 degrees.
Heat oil in skillet. Sauté onion until soft (about 5 min.). Add garlic & sauté one minute more. Set aside to cool while mixing meat loaf mixture.
In a large bowl mix together eggs, thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt (or milk if you're using that instead).
Add the rest of ingredients, (except bacon) including onion & garlic, and mix until well blended.
You can add a little yogurt or bread crumbs, 1 tbsp.at a time, to adjust the consistency, if it's too dry or too wet)
Pat the meatloaf mixture into the shape of a loaf (a 9 X 5 inch shape) & put on your rack.
Brush with half the glaze (the rest you can use as extra sauce when serving - it's best when you simmer it until it reduces a bit).
Wrap meatloaf with bacon ( I use a good pepper bacon) by slightly overlapping each piece (lay them widthwise over the meatloaf) & tuck the ends under the meatloaf.
Put rack with meatloaf over the potato-lined baking dish.
Bake until bacon is crisp & loaf is 160 degrees - about 1 hour. Cool at least 20 minutes (so it stays together when cut).
Drain potato chips on paper towel & serve with meatloaf and glaze.
I'm ALWAYS looking for the "best" meat loaf -- my family says NO more looking

Served w/mashed potatoes and hot green beans/Wheat rolls.

Friday.....
GARLIC & LEMON CHICKEN BREASTS
2 boneless, skinless chicken breasts, cut into 1" cubes
2 T. Wondra flour (may substitute with all-purpose flour)
1/2 t. kosher salt
1/2 t. ground pepper
2 T. EVOO
1 T. chopped garlic
2 T. unsalted butter
2 T. chopped fresh Italian flat-leaf parsley
Lemon wedges for garnish
Combine the flour, salt and pepper in a small bowl.
Heat the EVOO in a 12-14" pan over high heat until shimmering.
While oil is heating, quickly dredge or toss the chicken cubes in the seasoned flour mixture. Cubes will be just very lightly coated.
Brown the cubes in the hot oil, turning infrequently, for approximately 3 1/2 minutes.
Add the butter and parsley, toss to combine, and cook approximately 1 minute more 'til done.
Serve immediately with lemon wedges, and a side of:
SKILLET POTATOES
1.5 T. EVOO
3/4 lb. either red potatoes, cut into 16ths
1 garlic clove, minced
1/2 t. chopped fresh Rosemary or Thyme
Kosher salt
Freshly ground black pepper
Heat the oil in a large, non-stick skillet until hot enough to sizzle a piece of potato.
Add the potatoes and toss to coat with oil.
Cover and cook over medium-low heat, stirring occasionally, until potatoes are tender - about 15 minutes.
Uncover and increase the heat to medium-high; fry the potatoes, turning occasionally so they brown evenly, about 5 minutes.
Sprinkle with herbs (Rosemary or Thyme) and garlic; season with salt and pepper. Serve.
**The chicken can be cooked during the last 5 minutes while the potatoes are browning.
***Substitute pork loin chops for the chicken breasts, and omit the garlic and lemon. Toss a few chopped, dried cherries in with the raw baby spinach. Tasty!

Week-end....Steaks and STEW.

Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.

3 pounds chuck-eye roast , cut into 1 1/2-inch cubes
1-1/2 teaspoons table salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions , chopped coarse (about 2 cups)
3 medium cloves garlic , minced
3 tablespoons unbleached all-purpose flour
1 cup red wine (preferably full-bodied)
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 small boiling potatoes , peeled and halved
4 large carrots , peeled and sliced 1/4-inch thick
1 cup frozen peas (6 ounces), thawed
1/4 cup minced fresh parsley leaves

1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes.
Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.

Always on the look for GREAT but easy recipes this is our menu for this week!

lindachicken__Oklahoma — Fri, 01 Feb 2008 00:38:47 GMT

Monday….

~*~*~Garlic Lime Chicken~*~*~

Posted by_lindachicken__Oklahoma

Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. **I keep this mixture in a large shaker and use on all meats, VERY good!
In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center.
Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
**This makes a wonderful sauce that's just perfect over mashed potatoes...if you haven't tried the IDAHOAN instant mashed potatoes you need to! They are WONDERFUL and come in a small package for two nice size servings....a REAL life saver!
Crispy Parmesan Baked Potatoes
6 tablespoons butter, melted (I can’t believe it’s not butter)
3 tablespoons grated FRESH parmesan cheese (Grate it Fresh)
8 medium unpeeled red potatoes, (about 2 3/4 lbs) halved lengthwise
Pour melted butter into a 13 x 9 inch baking pan and spread out. Sprinkle parmesan cheese over melted butter along entire bottom of pan. Place potatoes, cut side down, over the cheese. Bake, uncovered, at 400 degrees for 45 minutes or until tender. (I let them go for an hour to get them extra brown and crispy)
These have a nice crispy golden brown crust when you remove them from the pan.

Stetson Steakhouse Green Beans
4 strips bacon, cut into 1-inch pieces
1-1.1-ounce envelope of au jus mix
3 cups water
1 tablespoon garlic powder
¾ teaspoon black pepper
Pinch white pepper
2 -14.5-ounce cans whole green beans, drained, or 1 pound fresh green beans, trimmed
In a large frying pan, fry the bacon until crisp. Remove to a paper towel to drain, reserving drippings. When the bacon is cool, crumble and set aside.
In a large saucepan add au jus mix, water, garlic powder and peppers and the bacon drippings. Stir well and bring to a boil. Add green beans and heat for 3 or 4 minutes if using canned green beans. If using fresh green beans, bring to a boil and cook until tender, about 8 to 10 minutes. Served with topped bacon.

White Chocolate Dreamsicle
1 package Sugar Free Raspberry Jell-O
! package sugar free/fat free white chocolate pudding mix
1 (8 ounce) container fat free Cool Whip

Dissolve Jell-O in 1 cup boiling water and add 1 cup cold water, let stand for 5 minutes.
With a mixer (need to use a mixer) add pudding to Jell-O mixture then fold in Cool Whip Refrigerate

Tuesday
Mahogany Beef Stew
Comments by_Chefly
(Review_not my favorite)
This is a must try if you like cooking with wine. I've made this twice and it is wonderful!!! DH and I were practically licking the bowl. Because of the wine and hoisin it is a bit sweet; I served the stew over horseradish mashed potatoes. I also added minced garlic and fresh mushrooms the last 20 minutes of cooking.
3-1/2 lbs. stew meat, cubed
(2 lbs. round steak, cubed and floured)
Olive oil
1 large onion chopped
(2 large garlic cloves, chopped)
5 - 6 carrots sliced into thin circles (1 lb. cut into big chunks)
3 large red potatoes, chunks
(1 large sweet potato, chunks)
2 cups Cabernet Sauvignon (1 cup plus 1 cup beef broth)
1-14 oz can diced tomatoes with Italian herbs (do not drain)
1/2 cup hoisin sauce (1/4 cup)
2 bay leaves
(About 6 large whole mushrooms, cut into quarters) Salt and pepper the meat, brown in batches in the olive oil. Remove meat after browned and add a bit more oil to sauté onions. Add in garlic if desired.
After onions and garlic are cooked return meat back to pot and add 1 cup of the wine, the can of tomatoes, hoisin sauce, and the bay leaves.
Bring to a boil, reduce heat cover and simmer 45 - 60 minutes. Stir occasionally.
Add carrots and the other cup of wine.
Cover and continue to simmer, another 30 minutes or until carrots and meat are tender. Add in mushrooms and let heat through until tender.
Uncover, turn heat up and boil until sauce is slightly thickened, about 15 minutes. You may also thicken with cornstarch/water if desired.
Taste for additional salt and pepper.
*Floured meat along with salt and pepper. Browned in olive oil then added to crock-pot filled with vegetables. Sautéed onion and garlic. Added beef broth to deglaze pan. Stir in hoisin sauce. Pour over beef in crock-pot. Add red wine and tomatoes; add to crock-pot. Cover and cook on High 1 hour. Reduce to low and cook 6-7 hours. Thicken with Wondra flour. This was fantastic. Rich and full flavored.1/25/08 Round steak was OK, a little firm, but another cut would have been better. Chefly
Wheat rolls, maybe a salad, fresh fruit!
Wednesday.....
BAKED SESAME CHICKEN
Posted by_Cittie
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, and then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, and then drizzle with melted butter.
3. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking timeGa
Garnish with extra sesame seeds, if desired, and serve.
Crispy Potatoes
You get some baby red potatoes and boil them until they are soft. You then place them on a baking sheet and squish them flat, about 1/2 inch thick.
Sprinkle on some salt and pepper, and pour olive oil over them fairly liberally.
Bake them at 425¨¬ until they are crispy, about half an hour or so.
They are unbelievably good. Of course, it helps to use high quality olive oil, freshly ground pepper, and crunchy coarse sea salt.
Steamed Broccoli and wheat rolls…..
Thursday…..
~Easy Pepper Jack Chicken~

Posted by_LindaChicken
4 to 6 chicken breast halves, boneless, without skin
Bell pepper strips
1 can pepper jack cheese soup
3 tablespoons chunky salsa
Pinch of ground chili
Combine all ingredients in crock-pot. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
Incredible easy ~ I cut the chicken into chunks, use multicolored peppers color and served over rice.
tad spicy but not bad.
Spicy Roasted Potatoes
3 medium red potatoes, cut into 1-inch piece
1 tablespoon taco seasoning
1 tablespoon canola oil
In a large resealable plastic bag, combine all ingredients; shake to coat.
Place potatoes in a 9-in. square baking pan coated with cooking spray.
Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once. 2 servings.
Patty's Strawberry Spinach Salad
Posted by_twinkle30 2/11/2005
1/3 cup white sugar
1/2 cup salad oil
1/4 cup white vinegar
2 tbsp sesame seeds
2 tbsp poppy seeds
1/4 tsp paprika
1/2 tsp Worcestershire sauce
2 tsp finely minced onion (or onion flakes)
Fresh spinach leaves
Fresh strawberries
Combine first 8 ingredients 1 hour in advance and shake well. Tear spinach leaves into bite size pieces.
Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe. We used ½ of this for a salad that served 8 nicely. Don't be stingy with the strawberries. About 1 basket for an 8 serving salad. Substitute any leafy lettuce for the spinach as desired.
wheat rolls
Saturday
Tex-Mex Pork Chops

Butter-flavored cooking spray
1 small onion, chopped
6 boneless pork loin shops (5 ounces, each)
1 cups Salsa
1-4 oz can chopped green chilies
1/2 teaspoon ground cumin
1/4 teaspoon pepper
In a large skillet coated with butter-flavored cooking spray, sauté onion until tender. Add pork chops; cook over medium heart for 5-6 minutes on each side or until juices run clear.
Combing the salsa, chilies, cumin and pepper; pour over pork,. Bring to a boil. Reduce heat; cover and simmer until heated through. 6 servings
Spicy Roasted Potatoes

3 medium red potatoes, cut into 1-inch pieces
1 tablespoon taco seasoning
1 tablespoon canola oil
In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once. Yield: 2 servings.
Sweet and Sour Spinach Salad

1 package (9 ounces) fresh spinach, torn
1/4 cup dried cranberries
1/4 cup chopped green onions
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon celery seed
In a large salad bowl, combine the spinach, cranberries and onions. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, mustard and celery seed; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.
White Chocolate Dreamsicle
1 package Sugar Free Raspberry Jell-O
1 package sugar free/fat free white chocolate pudding mix
1 (8 ounce) container fat free Coll Whip
Dissolve Jell-O in 1 cup boiling water and add 1 cup cold water, let stand for 5 minutes.
With a mixer (need to use a mixer) add pudding to Jell-O mixture then fold in Cool Whip Refrigerate

The week of Feb. 4th

Chili Cherry Chops

1 jar (10 to 12 ounces) cherry preserves

1 cup chopped onion

1/2 cup chili sauce

1/4 cup firmly packed brown sugar

2 cloves garlic, minced

1/2 teaspoon ground cayenne pepper

1 tablespoon dark sesame oil

6 boneless pork loin chops (1-inch thick)

Vegetable oil

Salt and pepper to taste

In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F., about 4 minutes. Serve with reserved sauce.

~The wonderful Apple Dews~

lindachicken__Oklahoma — Mon, 14 Jan 2008 17:03:46 GMT

Apple Dews
Posted by: lindachicken__Oklahoma

2 packages crescent rolls
2 Granny Smith apples
2 cups sugar
1-1/2 teaspoons Saigon cinnamon
1/2 teaspoon lemon (add zest)
2 sticks butter
1 tsp. vanilla
10-oz. Mountain Dew

Peel apples and slice into 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, cinnamon, add sugar, vanilla and lemon; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes.

Diet Spritely Apples
Posted by Lindachicken

2 packages crescent rolls
2 Granny Smith apples
8 ounces Take Control margarine
2 cups Splenda, divided
1 1/2 teaspoons Saigon cinnamon, divided
Grated zest of 1 lemon
Juice of 1 lemon
10-oz. Diet Sprite (or use Diet Mountain Dew if you like that)

Peel apples and slice into 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch buttered or sprayed baking dish. Melt margarine, add 1 1/2 cups of Splenda, 1 teaspoon of cinnamon, lemon zest and juice. Stir well and pour over rolls. Finally add Diet Sprite. Combine remaining 1/2 cup of Splenda and 1/2 teaspoon of cinnamon and sprinkle on top. Bake at 350° for 40 minutes.

Linda's holiday salad

lindachicken__Oklahoma — Mon, 14 Jan 2008 17:00:02 GMT

Linda's holiday salad
1 large head of romaine lettuce
1 large head of red leaf lettuce
6 green onions
(1) green bell peppers, (1) red, (1) orange, (1) yellow
1 small pkg. of dried cranberries
In a large bowl tear up both heads of lettuce then chop up green onions,
then sliver bell peppers and add cranberries.
Saute following ingredients:
(2) pkgs of broken Ramen noodles (chicken seasoning and I DO add the package)
1 stick of butter
1/2 cup of sesame seeds
1/2 cuo sliced almonds
*you HAVE to watch this, it burns easy!!!!
{Drain on paper towel and let cool before adding to salad}
Dressing: (can make ahead)
1 cup of oil
1/3 cup of vinegar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup sugar (I use splenda)
{Put in jar and mix very well}
To serve: Toss first two steps while drizzling dressing over the salad