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)

LEMON BAR COOKIE CUPS

 Cookies:

2 3/4 C. flour

1 t. baking soda

1/2 t. baking powder

1 1/4 C. sugar

1 C. softened butter

1 egg

1 t. vanilla

Lemon Curd Filling:

6 T. softened butter

1 C. sugar

4 eggs (2 whole and 2 yokes only)

2/3 C. lemon juice

Topping: 

1 lemon zest (optional)

2 T. powdered sugar

Instructions:

1. Preheat oven to 375
2. Spray mini muffin tin with nonstick cooking spray
3. In large bowl, cream together butter and sugar until fluffy
4. Beat in egg and vanilla
5. Gradually add dry ingredients, until combined
6. Roll cookie dough into 1" size balls and place one in each muffin tin hole
7. Bake for 8 - 10 min until golden 
8. Remove from oven and with backside of measuring spoon push indent into each cookie, while still warm
9. Let cool then carefully remove from pan with knife
10. To make lemon curd: cream 6 T. softened butter with 1 C. sugar.
11. Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined
12. Mix in lemon juice, then pour into saucepan 
13. Cook over med. heat, stirring constantly with wire whisk for 5 min. until smooth and thick
14. let cool then spoon lemon curd into each cookie cup
15. Top with powdered sugar and lemon zest
16. Store in fridge until lemon curd sets up

(Taken from Six Sisters). 

 

 

No Bake Reese's Peanut Butter Bars

 

Peanut Butter Mixture

• 1 sleeve Graham Crackers, Crushed
• 3 cups Powdered Sugar
• 1 cup Butter, Melted
• 1 cup Creamy Peanut Butter

Top Coat

• 6 oz Hersey's Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter

Instructions

1. Turn a package of graham crackers into crumbs 
2. In a medium size bowl, mix together the graham crackers, powdered sugar, melted butter, and 1 cup creamy peanut butter.
3. Press evenly into a 9 x 13 pan.
4. Melt milk chocolate chips and 1/2 cup creamy peanut butter in a small sauce pan over low heat until smooth. Pour/spread evenly over the peanut butter mixture.
5. Refrigerate until firm.                           - Tricia

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.

Easy White Bread

 2 C. warm water

1/4 C. white sugar

5 C. white flour

2 tsp. salt

2 tsp. dry yeast

3 Tbl.  softened butter

Combine warm water and white sugar, stir until sugar has dissolved. 

Sprinkle yeast on top of sugar water. Let sit until foamy, about 5 - 10 minutes.

Meanwhile, mix butter, salt, and flour; until it forms a crumbly texture. 

Add the yeast water to the flour/butter mixture and knead the dough for 8 - 10 minutes by hand, or 5 - 7 in a stand mixer with the dough hook until it forms a ball.

Cover the bowl with a kitchen towel or plastic wrap and set in warmish place for 1 - 2 hours, until double in size.

Punch down dough and divide into 2 portions and shape into loaf shapes and place into greased bread pans.

Cover the loafs and let rise again for 30 - 45 minutes.

Place into 375 oven and bake for 20 - 25 minutes, until golden brown on the top.

Remove bread from pans and let cool slightly before cutting.   - Tricia

Raspberry Peach Jam

3 C. chopped fresh peaches

2 C. raspberries

2 T. lemon juice

2 oz. pkg. powdered pectin

5 1/2 C. sugar

Cook fruit, lemon juice, and pectin over med. heat until it comes to a rolling boil, stirring often.

Add sugar and bring to boil again.  Boil for 1 minute, then remove from the heat. 

Use immersion blender to break up the peaches and raspberry chunks.

Fill pint or half-pint jars with hot jam and process in water bath canner for 10 min.

Dill Pickles

makes 6 quart jars

Ingredients:

     6 bay leaves (1 per jar)

     1/2 Tbsp pettercorn, (5 per jar)

     6 dill stems with flowers, cut into 3" pieces ( 1 full stem per jar)

     12 garlic cloves, halved (2 cloves per jar)

     6 lbs small cucumbers, well rinsed with ends trimmed

Ingredients for pickling brine:

     8 C. water

    1/3 C. granulated sugar

     6 Tbsp pickling salt (or 1/3 C.)

     6 C. white vinegar

Divide bay leaves, peppercorns, dill stems, and garlic into the bottoms of the jars.  Pack cucumbers tightly into jars.

In a medium pot, combine pickling brine.  Bring to a boil and pour over cucumbers, leaving 1/2" of space at the top.  Screw lids on enough to keep a tight seal in place, but don't over-tighten them since air bubbles need to be able to escape.  Process/boil for 15 minutes.

Spaghetti Sauce

 Blanch and skin enough tomatoes to make:

     18 c. tomatoes, diced

continuously drain off the liquid while making this recipe.

Add:

     10 garlic cloves, minced

     2 med. onions, chopped

     1 green pepper, chopped

     1 red pepper, chopped

     five 6 oz. cans tomato paste

     3 Tbsp. parsley

     2 Tbsp. basil

     1 Tbsp. sage

     1 Tbsp. oregano

     3 Tbsp. salt

     2 Tbsp. chili powder

     1/4 c. sugar

     2 tsp. rosemary

     3/4 tsp. allspice

     1 tsp. cumin

     1 tsp. garlic powder

     1/2 tsp. black pepper

     1 tsp. red pepper flakes (optional

     1 jalapeno with seeds, diced

simmer 90 min.  Bottle in pints.

Hot water bath 30 min.

Salsa

 Blanch and skin enough tomatoes to make:

3 qt. chopped tomatoes, continuously drain off the liquid while making this recipe.

Add:

1 lg. onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

5 jalapenos, finely chopped

1/4 c. sugar

12 oz. tomato sauce

1 Tbsp. chili powder

1/2 bunch cilantro

1 Tbsp. cumin

1/4 c. white vinegar

1/4 c. lime juice

3 Tbsp. salt

1 Tbsp. garlic powder

Hot water bath 30 min.

Creamy Crockpot Hot Chocolate

 4 C. milk

1 C. heavy cream

1 can sweetened condensed milk

1 C. semi-sweet chocolate chips

1/4 C. unsweetened cocoa powder

1 tsp. vanilla

Combine all ingredients, except vanilla, in crockpot. Cook on low, stirring occasionally for 2 hours. 

Turn off crockpot and stir in vanilla.  Serve with whipped cream.

Cream Cheese Fruit Dip

 1 8 oz. cream cheese (at room temp.)

2/3 C. powdered sugar

1 C. Heavy whipping cream

1 tsp. vanilla extract

Mix all ingredients together until smooth.  Serve with fresh fruit

 

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.

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

THE BEST BANANA BREAD EVER

 3/4 C. butter, softened

2 eggs

1 1/2 C. packed brown sugar

5 mashed ripe bananas

1/2 C. crushed pineapple, drained

1/2 C. applesauce

1 1/2 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon or more

2 1/2 C. flour

1 bag chocolate chips (you don't need to use all of them)

Preheat oven to 325. Spray 3 med. bread pans with cooking spray

Cream butter and sugar, add eggs, mix and add the rest of the wet ingredients, mix

Add dry ingredients, mix

Pour into loaf pans and sprinkle tops with chocolate chips.  bake at 325 for 45 - 60 min.  Don't over-bake!

- 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

Heather's Granola

 Preheat oven to 330

In liquid measuring cup add:

   1 C. canola oil

   1 C. honey

Microwave for one minute, until liquid.

Then add:

   1 tsp. salt

   1 tsp. vanilla

   1/2 C. packed brown sugar

In large bowl combine well:

   7 C. old fashioned rolled oats

   3 C. Rice Krispies cereal

   1 C. unsweetened coconut

   1 1/2 C. sliced almonds

Pour oil/honey mixture on top of oat mixture.  Mix well.  Distribute between two jelly roll pans sprayed with cooking oil.  Place in oven on middle racks and bake for 20-25 minutes or until slightly browned.

Remove from oven and mix before cool so that granola doesn't stick to pans.  (Freezes well)

-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