Herb Marinated Chicken

Ingredients

  • 1/2 small sweet onion, minced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1 3/4 pounds skinned and boned chicken breasts
  • 1 lemon, halved
  1. How to Make It

    1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add chicken; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove chicken from marinade, discarding marinade.

    2. Preheat grill to 400° to 450° (high) heat. Grill chicken, covered with grill lid, 7 minutes on each side or until done. Remove from grill; squeeze juice from lemon over chicken.

Mom’s Chicken Pie

1 bag of peas and carrots
1 can of cream of chicken soup
1 c. milk
1 c. chicken broth
1 small onion chopped
1 T flour
ground pepper
1/2- 1 lb. cooked, shredded chicken
1 pie crust.

Directions:
Cook vegetables 6-8 min. until tender.
Drain vegetables and then add soup and milk and heat it up.
Saute onion in oil, then add flour and then add broth
Combine all  ingredients and pour into pie shell.
Bake at 425 for 10 min and 350  for 1 hour

Tomato Pie

9″ baked pie shell
5-7 ripe tomatoes, diced
8 leaves of fresh basil
2 -3 green onions, diced
1 c. shredded cheddar cheese
1 c. shredded mozerella cheese
1 c. mayo

Directions:
Place tomatoes in colander.
Salt and pepper tomatoes and let juices drain.
Pour tomatoes in pie shell.
Put basil and green onions on tomatoes
Mix cheese and mayo together and bread ontop of pie.
Bake @350 for 1/2 hour

Ham loaf

Hamloaf:
3 lb. ham loaf
1 1/2 c. cracker crumbs
1 c. milk

Sauce:
1 1/4 c. brown sugar
1 1/2 t. dry mustard
3/4 c. vinegar
3/4 c. water
(Bring to a boil before basting ham loaf)

For ham loaf:
Combine ingredients and Bake at 350 uncovered.
Pour sauce over top periodically as it bakes for 1 1/2 -2 hours

Italian sausage and pasta soup

1 lb. sweet lean italian turkey sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves of garlic, chopped
2 t. Italian seasoning
3 quarts chicken broth
2 (14.5) cans diced tomatoes
2 (20 oz)cans white beans, rinsed and drained
2 c. large shell shaped pasta
fresh spinach leaves

Directions:
Cook sausage in frying pan until browned.
Keep 1 TBP of fat and add carrots, onions and garlic.
Stir 7 min.
Add broth, tomatoes, beans and seasoning
Bring to a boil.
Add pasta, reduce heat and simmer covered
Cook until pasta is tender (10 min)
Stir in spinach and cook until wilted.
Add salt and pepper to taste
(I cook pasta separately and carrots and onions together until soft, and then combine)

Salisbury Steak

1 lb. ground beef/hamburger
1 egg
6-8 saltine crackers (crushed)
3 T flour
2 T oil
garlic, salt, pepper
3 t. beef bullion
1 -1 1/2 c. water
1 onion (sliced)
1 can mushrooms
1 T Worcestershire sauce

Directions:

Mix beef with egg and cracker
Form into 4 patties
Fry in a large frying pan until almost done, push the patties off to the side
In the center of the pan, add water, flour, bullion.
Cook down
Fry onions, mushrooms and oil together
Add to sauce
Cook and simmer for 15 min until thick.
(Good served over homemade mashed potatoes)
Serves 4

Best Grilled Chicken Recipe

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Ingredients

1/4 cup cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/4 cup brown sugar
1 1/2 teaspoons kosher salt
ground black pepper to taste
1/4 cup extra virgin olive oil
6 skinless, boneless chicken breast halves
Instructions

Mix all ingredients together in a bowl except the olive oil
Drizzle in oil very slowly while whisking quickly
Put the chicken in a large Ziploc bag and pour between 1/2 ~ 3/4 of the marinade over it.
Put the chicken in the fridge and marinate at least 2 hours
Grill chicken over med/high heat and cook until juices run clear

Recipe from: Happily unprocessed

Meatballs & Rigatoni

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Ingredients

Meatballs:
6 thick slices crusty bread
12 ounces ground beef
12 ounces ground pork
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup olive oil
Rigatoni and Sauce:
3 cloves garlic, minced
1 yellow onion, diced
1/2 cup red wine, optional
One 28-ounce can crushed tomatoes
One 28-ounce can whole tomatoes
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup minced fresh flat-leaf parsley
12 fresh basil leaves, cut in chiffonade, optional
2 pounds rigatoni, cooked al dente

Instructions

 

For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes.
Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined.
Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25). Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pot to a plate while you make the sauce.
For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you’re not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.

Recipe from:http://www.foodnetwork.com/recipes/ree-drummond/rigatoni-and-meatballs-recipe.html
2012 Ree Drummond, All Rights Reserved

 

Pasta Primavera

Ingredients:
1 package (1.25 lbs) Premio Sweet Italian sausage (casing removed)
2 TBSP olive oil
2 onions, diced
2 c. sliced peppers (red, yellow & green)
2 TBSP minced garlic
1 c. cherry tomatoes, sliced in half
2 TBSP flour (I add 1/4 c.)
3/4 c. chicken stock (I add 2 cups)
Salt & Pepper to taste
1/4 c. parsley, chopped
1/2 c. parmesan cheese (I like 3 cheese Italian blend-roman0, parmesan and asiago)
Pasta of your choice

Directions:
1.Heat oil in large sauce pan over med-high heat.
2.Cooke sausage until browned and cooked thoroughly , remove from pan and set aside.
3.In the same pan cooke peppers and onions until they begin to soften. Add garlic and tomatoes, cook for an additional 2-3 minutes.
4.Stir in flour and cook for 1 minute more. Add chicken stock and sausage to the pan and bring to a simmer. Cook until liquid has thickened slightly, about 5 min.
5. Meanwhile, cook pasta according to package directions.
6. Toss pasta with sausage mixture. serve garnished with Parmesan and parsley.

Recipe from premiofoods.com

Chicken & Snap Pea Stir Fry

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Serves 4

For marinating the chicken:
3 boneless, skinless chicken breasts, thinly sliced crosswise
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons vegetable oil

For the rest of the dish:
2/3 cup chicken stock
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound snap peas or sugar snap peas, trimmed and washed
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
Black pepper, to taste
Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 tablespoons oil, and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir, and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.

Recipe from: http://www.thekitchn.com/recipe-chicken-and-snap-peas-224293