CHICKEN MARINADE

1/3 c. olive oil

3 T. lemon juice

2 T. soy sauce

2 T. balsamic vinegar

2 T. packed brown sugar

1 T. Dijon mustard

1 1/2 t. EACH onion powder, garlic powder, and salt

1 t. EACH dried basil, dried oregano, dried thyme, and paprika

1/2 t. EACH pepper and red pepper flakes

Combine all ingredients and pour over 1 1/2 pounds boneless skinless chicken breasts.  Let sit for several hours then grill.     -Tricia

LEMON PARMIGIANO REGGIANO CHICKEN

 For Chicken:

4 boneless, skinless chicken breasts (pounded thin)

salt and pepper to taste

1/2 C. flour

2 eggs, beaten

1 C. Panko breadcrumbs

1/2 C. grated Parmigiano Reggiano cheese

1 T. lemon zest

2 T. olive oil

2 T. butter (for frying)

For Sauce:

2 T. butter 

3 cloves garlic, minced

1 C. heavy cream

1/4 C. chicken broth

1/3 C. lemon juice

1 t. lemon zest 

1/2 C. grated Parmigiano Reggiano cheese

salt and pepper to taste

1. Flatten chicken with meat mallet between parchment paper
2. Season both sides of chicken with salt and pepper
3. Set up breading station with one plate flour, one eggs, and one panko, cheese, and lemon zest mixed
4. Coat each chicken piece with flour, then egg, then breadcrumb mix, until fully coated on both sides
5. Heat olive oil and butter in large skillet over med. heat
6. Cook chicken for 4 - 5 min. per side until fully cooked then transfer to paper towel-lined plate
7. In the same pan, melt the other 2 T. of butter and saute garlic for 1 min until fragrant.
8. Add cream, broth, lemon juice, zest and cheese.
9. Simmer 4 - 5 min. until sauce thickens
10. Season sauce with salt and pepper to taste.
11. Serve over cooked chicken.
12. Garnish with parsley (optional)

Chicken Kabobs

Ingredients

1 cup plain whole milk Greek yogurt
2 TB extra-virgin olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 tsp crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 TB freshly squeezed lemon juice, from one lemon
1¾ tsp salt
½ tsp freshly ground black pepper
5 garlic cloves, minced
2½ to 3 lbs boneless skinless chicken thighs (trim fat & cut into 1½-inch pieces)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill

Instructions

1. MARINADE: Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper
flakes, lemon zest, lemon juice, salt, pepper, and garlic.

2. PAN PREP: Line a baking sheet with foil or parchment paper.

3. CHICKEN PREP: Alternate the chicken and red onion onto metal skewers. Don’t
cram the skewers. I used six. Place the kabobs on the prepared baking sheet.
Brush the marinade all over the meat. Cover and refrigerate at least eight hours
or overnight.

4. GRILL: Preheat the to medium-high heat. Grease with a wad of paper towels
dipped in vegetable oil and carefully rub over the grates several times until
glossy and coated. Grill the chicken kabobs until golden brown and cooked
through, turning the skewers occasionally, 13 to 15 minutes. If stuck, use a
metal BBQ spatula to scrape underneath the kabobs and release them.

 

Recipe from Once Upon A Chef 

* For a Jerusalem dinner, serve with couscous from Trader Joes (purple box). Follow directions, but replace water with chicken stock and add a cinnamon stick and 2 bay leaves.  

Easy Pasta Dish

Sauce:

1 lb. ground beef browned

1 med. finely chopped onion sautéd or 2 Tbl. minced dehydrated onion

1 Tbl. Italian seasoning

3 cloves garlic - finely minced 

1 tsp. salt

1/4 tsp red chili flakes

1/4 tsp. pepper

5 cups marinara sauce (I use 2 jars of the Trader Joes brand)

mix together and simmer while the pasta is cooking

Pasta:

1 lb + penne pasta - cooked

Stir together the sauce and cooked pasta + 1/2 C. of the pasta water

Place in lg. greased casserole dish.

Sprinkle top with:

2 + C. mozzarella cheese and 2 Tbl. parmesan.

Bake for 20 min. in 350 oven until cheese is melted

Sprinkle top with parsley flakes and serve.

Honey Lime Chicken Enchiladas

Ingredients:

4 Chicken Breasts
6 Tablespoon Honey
5 Tablespoon Lime Juice
1 Tablespoon Chili Powder
1/2 Teaspoon Garlic Powder

1 14-oz Can Green Enchilada Sauce 
1 Cup Heavy Cream or Half and Half 
Flour Tortillas
Shredded Mexican Cheese 

 

Directions:

1. Cook and shred chicken.

2. Combine chicken with: honey, lime juice, chili powder, garlic powder and let it marinate in the fridge for at least 30 minutes.

3.  Mix together enchilada sauce and heavy cream. Pour a little of the mixture in the bottom of a 9x13 pan.

4. Divide the chicken into the tortillas and sprinkle with cheese. Then roll and set into the pan.

5. Cover the rolled tortillas with the remaining enchilada sauce mix and sprinkle with cheese.

6. Cook at 350° for 30 minutes, until the cheese is melted and bubbly and starting to brown on top

Notes:

- I like to marinate the chicken several hours ahead of time—the longer it sits, the more flavorful it becomes.

- This recipe freezes well. I often double it and save a meal in the freezer for my future self.

- When I double this recipe, I combine a jar of salsa verde sauce with a can of green enchilada sauce. 

Green Chili Chicken over Rice

 Ingredients:

8 chicken tenders

salt

fresh ground black pepper

ground sage

cumin

steak seasoning

2 T olive oil

1 T butter

1/2 c. cream

1 - 4 oz. can green chilies

1/2 cube cream cheese (cut into small pieces)

2 + cups  cooked rice (cooked in chicken broth

Directions:

Lay chicken tenders on wax paper and sprinkle each with the following, in order: salt, pepper, sage, cumin, and steak seasoning.  Do this to each side.

Bring melt butter and olive oil together, then add the chicken.  Sear 3 minutes on each side on low to med. heat.

Add cream and cook for 1 minute, then add the chilies and the cream cheese. Stir and let cook on low for 15 min.

Serve over the cooked rice.

Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.

ROB'S FISH BATTER

 Mix together:

1 1/2 c. flour

1 1/2 c. cold water

2 tsp. baking powder

2 Tbl. Lawrys seasoning

When smooth add in:

2 eggs

1/2 cube melted butter

Mix all until smooth.

Coat fish 

Fry in hot oil

SIMPLE GROUND BEEF CASSEROLE

1 lb. (about 2 1/2 C) uncooked penne

1 medium onion, chopped

1 lb. ground beef

1 T. olive oil

1 or 2 cloves garlic (minced)

1 jar pasta sauce

2+ C. shredded cheddar cheese

preheat oven to 400, grease a 9x13 baking dish

Boil penne for about 12 min. in salted water

While penne boils add oil, beef, salt and pepper to frying pan. Once it gets going, stir in garlic.

Drain penne and add pasta sauce, 1 C. cheese, and beef mixture.  Mix and pour into baking dish. Cover the top with the rest of the cheese and bake for 10 minutes, uncovered. Turn oven to broil and broil for a minute or two extra to slightly brown the cheese.  - Tricia

Clayton's Favorite Chicken Marinade

 Combine:

1/3 C. olive oil

1/4 C. champagne vinegar

1-2 T Kindersflavors Buttery Steakhouse Seasoning

Pour over chicken and allow to marinate (covered) in the fridge for 2-6 hours.

Grill chicken

Heat up left over marinate from chicken bag in small saucepan.  Bring to boil then simmer 3 min.

Serve marinate with grilled chicken.

- Tricia

San Antonio Beef Bowls

 2 chopped tomatoes

1/2 red onion sliced, and 2 T. diced

1 jalapeno or equivalent jared jalapenos, diced

1-2 cloves minced garlic

1 lg. lime, zested then halved

2 T. southwest spice*

1/2 sm. can tomato paste

2 T. beef stock concentrate

4 T. sour-cream

1/2 C. + grated monterey jack or mozzarella cheese

1 lb. ground beef

rice (cook enough for 4 people)

Salsa: While rice cooks in sm. bowl combine tomato, diced onion, half the lime zest, a good squeeze of lime juice, a drizzle of olive oil and as much jalapeno as you like.  Season generously with salt and pepper and set aside.

Heat a large drizzle of olive oil in large pan over medium-high heat.  Add sliced onion and a big shake of salt.  Cook stirring until slightly softened.  Add beef, garlic, southwest spice, and another big shake of salt and pepper. Cook, breaking up meat, until browned and cooked through. Can add more of the jalapeno if desired. Stir in tomato paste, beef stock, 1/2 c. water.  Cook until slightly thickened and then stir in 1 T. butter until melted.  Turn off heat

Crema: While beef cooks, in second small bowl, combine sour cream with a lg. squeeze of lime juice.  Season with salt and pepper.  Add water until mixture reaches a drizzling consistency.

Fluff rice with fork, stir in 2 T. butter and remaining lime zest.  Season with salt and pepper.

To serve: Divide rice into bowls.  Top with beef mixture, cheese, salsa, and drizzle top with crema.  Serve with tortilla chips and lime wedges on the side.

* Southwest Spice (I store this in a jar)

4 t. garlic powder

2 t. cumin

2 t. chili powder

- Tricia

BBQ Pineapple Flatbreads

 2 red onions sliced thin

3/4 can pineapple tidbits (reserve juice)

10 tsp. red wine vinegar

2 poblano peppers, seeded and sliced into thin strips

8 oz. fresh mozzarella cheese, diced

chopped fresh cilantro

6 - 8 flatbreads

BBQ sauce

3/4 C. grated monterey jack cheese

Place foil-lined baking sheet on top rack of oven and preheat to 450 

Stir into pineapple juice: 1/4 of the onion, 5 tsp. of the vinegar and a pinch of salt.  Set aside.

Heat a drizzle of olive oil in a large fry pan and add remaining onion.  Cook over med heat until softened.

Toss pepper strips in a bowl with a drizzle of olive oil, salt, and pepper.

Once onion is softened, increase heat and add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar.  Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes. Season with salt and pepper.

Assemble flatbreads by rubbing each side of flatbread with a little oil, then spread top with BBQ sauce.  Top with caramelized onion and pineapple, peppers, jack cheese and mozzarella. Bake in oven until cheese is melted.  Transfer flatbreads to a cutting board and top with cilantro and pickled (drained) onion.

  - Tricia

Steak Marinade

 1/3 C. soy suce

1/2 C. olive oil

1/3 C. fresh lemon juice

1/4 C. Worcestershire sauce

1 1/2 Tbl. garlic powder

3 Tbl. dried basil

1 1/2 Tbl. dried parsley flakes

1 tsp. ground white pepper

1/4 tsp. Tabasco sauce

1 tsp. minced garlic

Mix all ingredients together and pour over steak. Marinate for up to 8 hours or over night.  - Tricia

Grilled Fish with Avocado Salsa

 4 - 6 fish fillets

1 - 2 Tbl. olive oil

RUB:

1 tsp. salt

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. paprika powder

1 tsp. onion powder

1 tsp. black pepper

SALSA:

1 avocado, peeled, and sliced thin or chopped

1/2 small red onion sliced thin

1 sm. jalapeno seeded, deveined,  and diced

1/2 red bell pepper seeded and diced

Juice from 2 limes

3 Tbl. olive oil

2 Tbs. finely chopped cilantro (or more)

salt to taste

Mix the rub ingredients. Rub the fish with olive oil and rub.  Refrigerate for at least 30 min.

Combine the salsa ingredients and chill until ready to use.

Grill fish to desired doneness.

Serve the fish topped with the avocado salsa.        - Tricia

Easy Ravioli

 16 oz. fresh cheese filled ravioli (in the cheese section of the store)

1 C. chopped bacon

3 cloves minced garlic

1/2 C. minced fresh mushrooms

2-3 Tbl. drained capers

1 C. oil packed, sun dried tomatoes, drained and chopped

1 Tbl. Italian seasoning

1 C. grape tomatoes or more fresh and halved

3 handfuls baby spinach

2 Tbl. or more olive oil

1/2 C. or more fresh grated parmesan cheese

salt and pepper to taste

Prepare all veggies so you can quickly add everything.

Cook pasta in salted boiling water until tender, about 5 min.

Cook bacon until crisp. Remove to paper towel lined plate, leaving some of the grease in the pan, then add garlic and mushrooms and cook until tender. drain.

quickly add the capers, sun-dried tomatoes, drained pasta, Italian seasoning, tomatoes, oil, and spinach.

Cook, stirring occasionally until spinach is wilted.

add more oil as needed as that is the "sauce". You don't want it dripping in oil, but it needs to be shiny.

add bacon and parmesan in, stirring to combine and season with pepper, salt it needed.

serve hot!                                  - Tricia

Tomato Tart

 

• 1 sheet frozen puff pastry thawed, or can use a pie crust
• 1 egg beaten
• 2 Tbsp pesto
• 1/2 C Parmesan cheese grated and enough to sprinkle on top.
• 3 tomatoes 3 large tomatoes or 6 small tomatoes, sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 C mozzarella cheese grated
• 1 Tbsp olive oil
• 1 tsp garlic chopped
• 2 Tbsp fresh basil sliced

• Instructions

  • Heat oven to 425 degrees.
  • Place pastry on cookie sheet (lightly greased)
  • Poke the crust bottom with a fork.
  • Brush with beaten egg.
  • Spread with pesto.
  • Sprinkle with Parmesan cheese.
  • Bake for 10-12 minutes or until golden brown. Put on a cooling rack. (you may need to poke, again, with a fork.
  • Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
  • Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
  • Drizzle with olive oil and garlic.
  • Sprinkle with additional Parmesan cheese.
  • Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature   (Recipe from "Yourhomebasedmom.com")           - Tricia

Duffy's Spare Ribs

2 1/2 lbs. country style/boneless spare ribs
Grill ribs or put ribs in broiler @350 for 45 minutes. Cut off fat

Sauce:
1 8 oz. can tomato sauce
2 Tbl corn starch
1/2 C. white vinegar
1/2 C brown sugar
3 Tbl soy sauce
1/4 C. minced onion
Stir with wire whip then bring to a boil.
Pour over cooked ribs and bake @ 225 for an additional 5 1/2 hours.

Feeds 3 - 4 people.                                         - Tricia

Rice and Sour Cream Casserole

1 1/2 C cooked white rice
3 small zucchini, sliced
4 oz can chopped green chilies
12 oz grated jack cheese
2 lg tomatoes, thinly sliced
2 C sour cream
1 tsp oregano
1 tsp garlic salt
1/4 C chopped green pepper
1/4 C chopped green onion
2 Tbl chopped fresh parsley

Layer into large buttered 9 x 13 casserole: cooked rice, chopped chilies, 1/2 of the cheese, zucchini, and tomato slices.
Combine the sour cream, oregano, garlic salt, green pepper, and green onion.  Spoon this mixture over the tomatoes and sprinkle on the rest of the cheese.
Bake at 350 for 45 min.  Sprinkle with fresh parsley. Works as either a vegetarian main dish or a side dish.              - Tricia

Casserole Steak

1 lb. of lean round steak (cut all the fat off)
Brown real good on both sides in a little crisco.  Salt and Pepper it.
Put in a heavy casserole dish and slice 1 small onion over it.  Then add hot water and about 4 or 5 whole carrots and 3 or 4 potatoes and cover with hot water. Add more salt maybe two good shakes.  Let simmer for 3 hrs. in oven.  Take out and thicken gravy.
I like it best if I put it over mashed potatoes instead of adding the potatoes when I add the carrots.

350 oven

If you want to make more just double everything.

Be sure you cut meat into the sizes of the number of people you have before you cook it.

(Mom typed this up for me when I got married and I copied what she wrote.)  - Tricia

Chicken in Creamy Sun Dried Tomato Sauce

Ingredients

4 boneless, skinless chicken breasts
2 T. butter
3 t. minced garlic
2 t. Italian seasoning
3/4 c. juliened sun dried tomatoes  (they come in a jar packed with oil, be sure to drain oil)
1 c. chicken broth
1/2 c. heavy cream
2/3 c. shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
1 T. basil paste
salt and pepper to taste

Instructions

In large frying pan over med. heat, melt butter.  Add chicken and cook for 5 - 7 min. on each side until browned and cooked through.  Transfer to a plate and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, basil paste, sundried tom., chicken broth, cream and 2/3 c. shredded parm cheese to pan and stir to combine.  Bring to a boil, and continue to stir until thickened and creamy (5 - 7 min.)
Return chicken to pan and spoon the sauce over the chicken.  Top with salt, pepper, grated parm cheese, fresh thyme or basil, and serve.  Serve over cooked pasta noodles  - Tricia