Chicken and Pea Pod Stir Fry

Ingredients:

2.5 cups cooked and cubed chicken 

1.5 sliced carrots

1 zucchini  sliced(optional)

2 c  fresh snow or sugar snap  pea pods

1/4 c diced onion or green onions

2 tsp  fresh ginger or  grated ginger root 

Sauce :

2 T cornstarch

1T sugar

1 c water

1 T low salt soy sauce( liquid aminos)

peanuts (optional)

Directions:

Mix sauce ingredients in a bowl and set aside

Cook chicken in  1 T oil.  Put cooked chicken aside.  Then cook carrots in oil for 3 minutes  cover and stir.  add pea pods , onions, zucchini and ginger.  Cook 3-4 minutes until vegetables are crisp-tender.

Stir in sauce mixture and cooked chicken.  Cook stirring until mixture thickens and is thouroughly heated.   add peanuts(optional)  Serve over rice.

 Chicken Rice Casserole  Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. 

Ingredients 

• 4 boneless, skinless chicken breasts (dad uses 2 chicken breasts chunked up)
• 1 (10.5-oz) can of unsalted Cream of Chicken Soup
• 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
• 3 cups chicken broth
• 3 cups regular white rice, uncooked
• 1 package onion soup mix
• 2 cups frozen broccoli (optional)

Instructions 

• Preheat oven to 350. Lightly spray a 9x13x2-inch baking dish with cooking spray.
• Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
• Place chicken on top of rice mixture. Mis in broccoli
• Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.

White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings

 Kindra's Chicken Pot Pie

I have had this at Kindra's and it is amazing.  She served it with precooked pie crust in squares.  So it was like soup and you add the amount of crust you like to your bowl.  Crust stays crunchy.  So good!

Elsie's Smoky Beans

 

We used to  make this as a conference meal.  I remember the first time I had it was at Elsie's.  I love the bacon and the smoky flavor.

Ingredients:

1 lb. of browned ground beef

1/4 cup of chopped cooked crispy bacon

1 c of chopped onion 

2 - 15 oz. cans  pork and beans 

1 can  drained kidney beans

1 can drained butter beans or lima beans

1 can  drained green beans (opt)

1 cup Ketchup

3/4 c brown sugar

1 Tbs.  liquid smoke

3 Tbs white vinegar

1 t salt

dash of pepper

Cook meat with onion. put all ingredients in a slow cooker. Mix well and cook on low 4-6 hours.

Chicken Ratatouille

 INGREDIENTS

• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons olive oil divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 1 small yellow onion
• 2 garlic cloves minced
• 1 medium green pepper
• 2 - 3 medium zucchinis  sliced
• 1- 32 oz. can crushed tomatoes
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic, onion and green pepper and saute until the onion is almost translucent.
• Add zucchini,and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve with rice , mashed potatoes, pasta and or cauliflower rice. 
• opt add  t of sugar to cut acid if needed.

Thai Coconut soup

 

Smash Burgers

 MAKES 8 CHEESEBURGERS OR 14 SLIDERS

EQUIPMENT

• A seasoned cast-iron skillet or fl at top
  
• A stiff spatula
  
• A #12 salad scoop for full-size cheeseburgers, #16 salad scoop for sliders (see Note)
  

THE BURGER

• 8 potato buns (make sure to get the right-size buns for either cheeseburgers or sliders)
  
• Peanut oil, or other neutral oil
  
• 2 pounds (about 1 kg) fresh-ground 80/20 chuck
  
• Salt, for seasoning
  
• American cheese, thinly sliced (preferably fresh-sliced cheese from your deli counter, not prepackaged “singles”)

THE TOPPINGS
Not here, my friend. This classic American cheeseburger needs no condiments. So, before you add anything, taste it. There’s a good chance you’ll become a purist like me on the spot.

Note: If you’re making sliders, the patties will take slightly less time to cook than is listed here. Watch for red liquid to know when to flip.

1. Toast the buns in a preheated cast-iron skillet or on a preheated flat top and set them aside.

2. Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

3. Put the ground chuck in a mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

4. Sprinkle a generous pinch of salt on each ball of beef and then, using a stiff spatula, press them down, hard. Don’t be afraid, press harder! Press each ball until it’s a wide patty, just a bit larger than the bun it’s about to meet. Here’s the trick, though: Once the patties are flat, step back and don’t touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

5. Flip them once and resist the temptation to press the patties again.

6. Add a slice of cheese to each patty and let them cook for another 2 minutes.

7. Remove the burgers from the skillet and place them on toasted white buns.

Hawaiian Haystacks

3-4 cooked and diced chicken breasts

2 cans cream of chicken soup

Milk add  enough to make a gravy consistency

Heat in saucepan until warm  add more milk if needed.

Toppings:  Use only the toppings your family likes

Pineapple tidbits(sweetened)

grated cheddar cheese

shredded coconut

sliced mushrooms

chopped green pepper

chopped green onions

Maraschino cherries (no stems)

sliced black olives

diced  fresh tomatoes

crunchy chow mein noodles

Serve over rice, top with chicken gravy(made above) and the toppings of your choice. 

Crockpot Thai Chicken Curry

 Crockpot Thai  Chicken Curry

1-2 Cups Chicken broth

2-4 T Thai red curry paste

1 T soy sauce

1 T sugar

1 T Minced ginger

3 cloves minced garlic

1 lb chicken breast or thighs,  cut into bite size pieces

1 zucchini,  cut into 1 inch cubes

1 med onion chopped

14 oz can coconut milk

1 large bunch kale or spinach, cut into small pieces

Put all ingredients in crockpot( not kale or coconut milk)   Set crockpot on high for 4 hours.     After 4 hours, stir in coconut milk and kale.   Thicken with flour.

SERVE over rice

More spice?  Add chopped chili peppers.

Garnish   lime, cilantro  optional.

Indian Butter Chicken

 Ingredients:

Pan fry chicken and cube. 

Saute: 1/2  chopped onion in 1 cube butter with

2 cloves minced garlic until tender.

Sauce:

2 cans  14.5 oz crushed tomatoes

1 can  12. oz  mild Rotel tomatoes

6 oz tomato paste

1/2 c brown sugar

1 T Garam Masala

1 t curry

1 t tumeric

1/2 t  cumin (optional)

1/2 t ginger

2 t lemon juice

1/2 c chopped cilantro(optional)

1/2 t black pepper

Salt to taste

Blend onions, garlic and butter with  the sauce in a blender until smooth. 

Return to pan  and add cubed chicken and let simmer about 20 min on low.    Add 1 cup or more of heavy cream before serving.  Serve over rice.  When starting your rice you can add 1/2 t fennel.  When rice is cooked, fluff rice and add add slivered carrots,  and peas.  Serves 6-8  Serve with Naan, Pakora  and or Vegetable Korma.

Corn Chowder with Sausage

Ingredients

 1 1/2 c butter

1 1/2 c flour

8 c milk

6 cubed potatoes

4 stalks celery chopped

4 shredded carrots

2 c corn 

1 onion chopped

1 lb. browned and drained pork sausage

salt and pepper to taste

Boil vegetables 10-15 minutes until potatoes are tender.  Drain water off vegetables.   Make a white sauce with the butter, flour then add milk. Add to whte sauce. Add corn and sausage.  Salt and pepper to taste.  Thin with milk if needed. Serve with Chew Bread.

Hamburger soup #2

 Because our family was large I stretched this recipe making it so it would feed all of the kids. Here is my alternate version.

1 lb. browned hamburger(drained and rinsed)

8 c water

4 beef bullion cubes

1/2 chopped onion

4 chopped  peeled carrots

4 potatoes peeled and diced

1 c chopped celery

1 bay leaf

1 t oregano

1 t salt 

1 t pepper

1 T sugar

1 can tomato soup

Boil all ingredients for 30 minutes.  Then  add 1 can of tomato soup.  Serve with chew bread.

Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

Porcupine Meatballs

 Meatballs

2 lbs groundbeef

1 c jasmine/basamati rice

1 diced onion

1 diced green pepper

1 large clove garlic minced

3 T chopped Parsley

1 t Italian Seasoning

2 eggs

1 1/2 t salt

1/2 t pepper

Sauce

2 15oz cans of tomato sauce

1 1/4 c chicken broth

2 t worchestershire

1 T chopped parsley

shredded mozzerella cheese  for serving(optional)

Mix meatballs and shape into balls.  Put  in 9X13.  Cover with the sauce and bake at 350 for 1 hour.

You can brown in a skillet  carefully turning and simmer in skillet with sauce for about 30 minutes. 

Chicken Fried Chicken

4  chicken breasts. fillet and pound

1-2 beaten egg

Seasoning (put in a gallon zip bag)

36 saltines crushed

2 T flour

2 T potato flakes

1 T Seasoned Salt

1 t pepper

1 t parsley

1 t garlic powder

Coat  chicken in flour (shake in zip bag)

Dip flour coated chicken in beaten egg 

Drop in  seasoning filled zip bag.  shake until coated

Fry in non stick pan with bottom covered in oil.

Can bake in oven to finish cooking. Chicken should cook until internal temperature of 170.

If you don't want to fry  chicken put in to a 9X13 and bake for 45 minutes at 350.  Then melt 1 stick of butter and pour over chicken and bake for 5 more minutes.( I have not tried this method but it was an option) 

Great served with mashed potatoes and white country gravy.

Curry Coconut Chicken Easy

 

Coconut Curry Chicken Easy

2 chicken breasts panfried with oil then cubed

1 t. salt

pepper

2 T. curry powder

1/2  onion, chopped

2 cloves minced garlic

14 oz. can of coconut milk

24 oz. tomato sauce( can  blend canned tomatoes)

1 T. sugar

Vegetables- cubed potato with skin, broccoli chopped, zucchini, sliced  and cut in 1/2, sweet peas ( all vegetables are optional.  Use what you have on hand)

Simmer all ingredients for 30 minutes.  Serve on rice or cauliflower rice.

 

Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

My Favorite Meatloaf

1.5 lbs. ground beef
1/2 c milk
1/2 t dry mustard
1/4 t ground pepper
1/2 sleeve of saltines crushed
1 egg
1/4 t garlic minced
1 small chopped onion or (1/8 c dehydrated flakes)
1 T. Worcestershire
1/2 cup ketchup ( use as a topping)

Heat oven to 350°  Knead all ingredients together and put in a loaf pan.
Spread top with ketchup.
Bake for 1 hour or 75 minutes until done.
Enjoy

Creamy Meatballs and Potatoes

Meatballs:

2 lbs hamburger
1 c bead or cracker crumbs
1/ 2 T salt
1.4 t pepper
2 eggs
1 T cornstarch
1 t Worcestershire Sauce

Preheat oven to 400° Combine all ingredients in a bowl.  Make 1" balls and place on cookie sheet.  Bake 15 min.  Makes 72 balls.


Preheat oven to 350°
Put in 9X13
20 small potatoes or 5-7 peeled and chunked potatoes
Mix  the following ingredients and spread over meatballs and potatoes

1 can cream of mushroom soup
1 can cream of celery soup
1/2c sour cream
1 t season salt (Season All)

Bake covered at 350° for 1-1 1/2 hours until potatoes are tender.