8 bone-in country-style pork ribs (8 oz each)
1 onion, sliced
1 c. ketchup
1 c. barbecue sauce
1/4 c. packed brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 Tbsp. molases
1 garlic clove, minced
1 tsp. Cajun seasoning
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
Place ribs in a 5 qt. slow cooker. Cover with sliced onions. Combine the remaining ingredients, pour over ribs. Cover and cook on low for 5-6 hrs. or until meat is tender. I like to serve it over rice.
*I didn't have the cajun seasoning or the ground mustard...so I left them out. It was still delicious!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Sunday, February 24, 2008
Tuesday, February 19, 2008
Curried Chicken
2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil
In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.
Janaya Rampton
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil
In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.
Janaya Rampton
Wild Rice Chicken
1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup
Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.
To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup
Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.
To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.
French Bread Pizza
I loaf French Bread
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon
Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze
To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon
Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze
To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.
Sunday, February 17, 2008
Chile Verde
1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
White Chili
1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained
In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.
To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained
In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.
To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.
Chicken Broccoli Casserole
1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided
Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.
To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided
Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.
To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.
Sour Cream Enchiladas
1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas
Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.
To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.
**I double the sour cream mixture and put a thin layer in bottom of pan.
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas
Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.
To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.
**I double the sour cream mixture and put a thin layer in bottom of pan.
Freezer Lasagna
1 lb. ground beef
1 tsp. minced garlic (1 clove)
1 Tb. parsely flakes
1 Tb. dried basil leaves
1-1/2 tsp. salt
1 can (16 oz.) peeled tomatoes
1 can (12 oz.) tomato paste
1 package (8 oz.) lasagna noodles
2 cartons (12 oz.) larg curd, low fat cottage cheese
2 eggs, beaten
1/2 tsp. pepper
2 Tb. parsley flakes
1/2 c. grated Parmesan cheese
12 oz. sliced mozzarella chese
In a large saucepan, miz browned beef, garlic, parsely, basil, salt tomatoes, and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered for 30 min, stirring frequently.
Cook noodles according to package directions until al dete; drain. Combine cottage cheese, eggs, pepper, parsley flakes, and Parmesan cheese. Grease a 13x9x2 inch baking dish. Place a layer of noodles in dish, spread half of cottage cheese mixture over noodles, layer with half the mozzarella, top with half the suace mixture. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freexe.
To prepare for serving, thaw lasagna and preheat oven to 375*. Bake, uncovered, for 30-40 min. Serves 8.
1 tsp. minced garlic (1 clove)
1 Tb. parsely flakes
1 Tb. dried basil leaves
1-1/2 tsp. salt
1 can (16 oz.) peeled tomatoes
1 can (12 oz.) tomato paste
1 package (8 oz.) lasagna noodles
2 cartons (12 oz.) larg curd, low fat cottage cheese
2 eggs, beaten
1/2 tsp. pepper
2 Tb. parsley flakes
1/2 c. grated Parmesan cheese
12 oz. sliced mozzarella chese
In a large saucepan, miz browned beef, garlic, parsely, basil, salt tomatoes, and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered for 30 min, stirring frequently.
Cook noodles according to package directions until al dete; drain. Combine cottage cheese, eggs, pepper, parsley flakes, and Parmesan cheese. Grease a 13x9x2 inch baking dish. Place a layer of noodles in dish, spread half of cottage cheese mixture over noodles, layer with half the mozzarella, top with half the suace mixture. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freexe.
To prepare for serving, thaw lasagna and preheat oven to 375*. Bake, uncovered, for 30-40 min. Serves 8.
Mexican Lasagna
Prep Time: 20 min.
Bake Time: 15 min.
2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*
In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.
*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either
Yield: 6 servings
Taste of Home magazine
Bake Time: 15 min.
2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*
In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.
*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either
Yield: 6 servings
Taste of Home magazine
Tuesday, February 12, 2008
The Ultimate Sandwich Recipe...Grilled Pastrami and Roast Beef Sandwhich
1 POUND PASTRAMI½ POUND ROAST BEEF
¼ POUND BABY SWISS
1 LARGE PURPLE ONION
¾ CUP RED WINE VINEGAR
1 ½ CUPS SUGAR
1 MEDIUM GREEN PEPPER
1 LARGE FRENCH LOAF OR FRENCH ROLLS
BUTTER
POWDERED PARMESAN CHEESE
MIX 3 TABLESPOONS OF MAYONNAISE, 1 TABLESPOON MUSTARD
HEAT THE PASTRAMI AND BEEF THROUGH. SLICE ONION AND MIX WITH VINEGAR AND ½ OF THE SUGAR. HEAT ONION MIXTURE UNTIL IT STARTS TO THICKEN, ADDING MORE SUGAR UNTIL SWEET SYRUP FORMS. ADD GREEN PEPPER TO MIXTURE. COOK UNTIL GREEN PEPPER IS SOFTENED, BUT STILL SLIGHTLY CRISP. SLICE BREAD IN HALF AND SHAVE OFF THE TOP OF THE BREAD. SPREAD BUTTER AND PARMESAN ON THE SHAVED PORTION OF THE BREAD. FILL SANDWICH WITH MEAT, SWISS CHEESE, ONION MIXTURE. SPREAD WITH MAYONNAISE MIXTURE AND BROIL UNTIL GOLDEN BROWN. THE EASIEST WAY TO CONSTRUCT THE SANDWICH IS TO PILE THE BOTTOM HALF OF THE BREAD WITH MEAT, ONION MIXTURE, AND CHEESE. THE MAYO MIXTURE CAN GO EITHER UNDER THE MEAT OR ON TOP OF THE CHEESE. THEN BROIL THE TOP AND BOTTOM OF THE BREAD SIDE BY SIDE, UNTIL THE SWISS IS MELTED AND THE PARMESAN IS GOLDEN. SOOO GOOD!
Saturday, February 2, 2008
White Turkey (or Chicken) Chili
1 1/2 cups chopped onions
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese
Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.
*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese
Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.
*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!
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