Ingredients:
1 lb ground chicken, pork or beef (I use chicken)
*2 TBS soy sauce (optional)
**1/2 Jar of House of Tsang General Tsao Sauce (found in the soy sauce section of the grocery store)
Salt and Pepper to taste
2 cups of broth
half of a Napa cabbage cut into one inch pieces
Olive oil for browning the meatballs
Corn starch
1. In a large bowl, mix the meat with one TBS of corn starch, and the sauce (**I haven't tried combining sauces, I have only done either 2 TBS soy sauce OR 1/2 jar of Tsao)
2. Form into meat balls (may need to add some corn starch depending on size of balls). On a plate, roll the meatballs in more corn starch until they are nicely coated.
3. In a large wok or pan, heat a couple of TBS of oil and brown the meatballs until golden on all sides. Remove from the pan and place on a paper towel to drain a bit
4. Wipe out the wok, add the cut up cabbage to it and heat through
5. Place meatballs back into pan with the cabbage to keep warm while you prepare the broth. If I use the Tsao sauce I pour a couple of TBS over the whole mixture.
6. Place cabbage and meatballs in a casserole dish and pour broth on it. Cover with tin foil and simmer in oven until meatballs are cooked through.
7. Serve over rice.
This dish goes well with rice, and zuchinni as side dishes. The Tsao sauce gives the meatballs more flavor. The soy sauce is a very light flavor depending on how much sauce you use. I prefer the General Tsao sauce.
Wednesday, December 16, 2009
Sunday, December 6, 2009
Honey Mustard Chicken
Four Chicken Breasts
2 T yellow mustard
1/3 C honey
1 C chicken broth
Dash of salt and pepper to taste
Coat chicken in the honey and mustard. Place in crockpot. Pour broth over chicken. Add salt and pepper. Cook on low for four hours or high for two.
2 T yellow mustard
1/3 C honey
1 C chicken broth
Dash of salt and pepper to taste
Coat chicken in the honey and mustard. Place in crockpot. Pour broth over chicken. Add salt and pepper. Cook on low for four hours or high for two.
Sunday, November 29, 2009
Potato Patti Cakes
Leftover Mashed Potatoes
Leftover Sweet Potatoes (you can leave these out if you don't have them)
Flour
Milk
Cajun Seasoning (to taste)
1 Tbsp brown sugar (or more to taste)
1 Egg
Oil
1. Combine all the ingredients(add the egg last, so you can taste if it's right or not) EXCEPT the oil.
2. Mix well, you want the consistency to be a paste. Thicker then pancake batter.
3. Drop by spoonfuls into hot oil
4. Fry like a pancake. Serve with ketchup.
Chicken Curry Casserole
Cooked Chicken/ Turkey
Broccoli (Fresh-slightly cooked/ Frozen-thawed)
1 can cream of Chicken
1 can Cream of Celery
1 cup Mayo
Milk to thin
2 Tbs Curry powder (don't do any more)
Salt and Pepper to taste
Cheese
Bread Crumbs (of leftover stuffing)
1. Grease a casserole dish
2. Lay cooked chicken on bottom of dish
3. put broccoli on top
4. Mix all the bold ingredients together, you want the sauce to be thin enough to pour into dish, but not TOO thin.
5. Pour on top and bake till bubbly, 350* for about 30-35 minutes
6. Top with cheese and breadcrumbs. Broil till melted and browned
*super yummy, you can serve with rice.
Leftover Thanksgiving Soup/stew
Okay, guys I am kind of proud of myself because I came up with this on my own, and it acutally tasted pretty good!! These are all approximates (as I didn't measure), feel free to adjust to your self!!
2- 2 1/1 cups Mashed Potatoes
2 cups Gravy
Water/milk to thin
Oil/butter/ of Margirine
1 Onion chopped (so Joshua and Jon mark can't see them)
Turkey, chopped
6 slices Bacon (or a handful and 1/2 of The Dried Bacon in pkg)
Sharp Cheddar Cheese
1/2 pint (the littlest carton) of Cream
1 1/2 cups Stuffing
1. Saute onions in the butter (or whatever you choose). Till they are a nice golden brown, add water to the pan and scrape up the yummy brown bits and simmer. (you want them caramelized, Once they are carmalized you can add them to the pot at anytime.
2. Add the gravy, potatoes, and Water or Milk to a big pot. Add enough liquid to get to the consistency that you want (mine was more stewy. And I used both water and milk to thin, but if you want it lighter then substitue all the dairy out).
3. Wait for it to heat up, it probably took 5 min for it to heat up, and whisk it as it does to break up the potatoes. (There shouldn't be any lumps of Potatoes)
4.Once that has mixed well, add the bacon(i used the dehydrated stuff and it turned out great) and turkey,
5.cover with a lid and boil/simmer for 10-15 min, to make sure the meat is thoroughly heated through.
6. While that is finishing, turn the oven on to broil and crumble stuffing on to cookie sheet. Broil the stuffing till it starts to get a little crunchy and brown. (Watch it though, you don't want to burn it. It will take like 2-3 min, at least in my oven)
7. Add the cream and cheese right before you serve it. DO NOT Boil at this point because you don't want to curdle the cream. (or don't add any cream to make it dairy free/ lower in fat)
8. Serve!! Add the stuffing on top of the soup once it's served up. (so it's not soggy)
*I promise it's easier then it sounds reading through this. The soup should be pretty creamy (even with out the cream!) the potatoes make it a nice consistency, once all the lumps are gone.
2- 2 1/1 cups Mashed Potatoes
2 cups Gravy
Water/milk to thin
Oil/butter/ of Margirine
1 Onion chopped (so Joshua and Jon mark can't see them)
Turkey, chopped
6 slices Bacon (or a handful and 1/2 of The Dried Bacon in pkg)
Sharp Cheddar Cheese
1/2 pint (the littlest carton) of Cream
1 1/2 cups Stuffing
1. Saute onions in the butter (or whatever you choose). Till they are a nice golden brown, add water to the pan and scrape up the yummy brown bits and simmer. (you want them caramelized, Once they are carmalized you can add them to the pot at anytime.
2. Add the gravy, potatoes, and Water or Milk to a big pot. Add enough liquid to get to the consistency that you want (mine was more stewy. And I used both water and milk to thin, but if you want it lighter then substitue all the dairy out).
3. Wait for it to heat up, it probably took 5 min for it to heat up, and whisk it as it does to break up the potatoes. (There shouldn't be any lumps of Potatoes)
4.Once that has mixed well, add the bacon(i used the dehydrated stuff and it turned out great) and turkey,
5.cover with a lid and boil/simmer for 10-15 min, to make sure the meat is thoroughly heated through.
6. While that is finishing, turn the oven on to broil and crumble stuffing on to cookie sheet. Broil the stuffing till it starts to get a little crunchy and brown. (Watch it though, you don't want to burn it. It will take like 2-3 min, at least in my oven)
7. Add the cream and cheese right before you serve it. DO NOT Boil at this point because you don't want to curdle the cream. (or don't add any cream to make it dairy free/ lower in fat)
8. Serve!! Add the stuffing on top of the soup once it's served up. (so it's not soggy)
*I promise it's easier then it sounds reading through this. The soup should be pretty creamy (even with out the cream!) the potatoes make it a nice consistency, once all the lumps are gone.
Monday, November 16, 2009
Yoshidas Chicken
4 chicken breast sliced in to tenders (you can use less)
1 cup flour
1 TBS cornstarch
McAvoy's Seasoning (be liberal, but not so liberal that my dad stops talking to you... ha ha ha I'm funny)
Enough oil to Fry the chicken in
1 cup Yoshidas, or enough to coat cooked chicken (depending on how saucy you like it)
Combine flour, cornstarch, McAvoy's together in a bowl
Toss chicken in the flour mixture
Heat oil in pan
Add the coated chicken when it's hot
Cook until you see the chicken is mostly cooked on the bottom, then flip and finish cooking.
(roughly 8 min on one side and 4 min on the other depending on how thick you tenders are)
Add Yoshida's at the end to cover chicken cook till bubbly
Serve!!
*we use rice with this meal, and I usually add broccoli or asparagus with some lemon juice as side dishes with this meal.
*Jaron also really like to use the leftover sauce to top his rice with.
*you can find Yoshida's in any grocery store. It's in the Terryaki/ soy sauce section
1 cup flour
1 TBS cornstarch
McAvoy's Seasoning (be liberal, but not so liberal that my dad stops talking to you... ha ha ha I'm funny)
Enough oil to Fry the chicken in
1 cup Yoshidas, or enough to coat cooked chicken (depending on how saucy you like it)
Combine flour, cornstarch, McAvoy's together in a bowl
Toss chicken in the flour mixture
Heat oil in pan
Add the coated chicken when it's hot
Cook until you see the chicken is mostly cooked on the bottom, then flip and finish cooking.
(roughly 8 min on one side and 4 min on the other depending on how thick you tenders are)
Add Yoshida's at the end to cover chicken cook till bubbly
Serve!!
*we use rice with this meal, and I usually add broccoli or asparagus with some lemon juice as side dishes with this meal.
*Jaron also really like to use the leftover sauce to top his rice with.
*you can find Yoshida's in any grocery store. It's in the Terryaki/ soy sauce section
Hawiian Haystacks
1 Can Chicken
3/4 Can Cream of Chicken
1 Can Milk
Rice (however much you'll eat :)
Any topping you like!! (I use, cucumber, tomatoes, red or yellow peppers, pineapple, peas, fried onions, cheese, olives, green onione, mushrooms, peas, broccoli, etc.)
Cook the rice
Add cream of Chicken, chicken, and milk in a sauce pan, cook until hot. ( like my sauce a little thicker, you can add more milk if you want it runnier)
Cut up and toppings you want and SERVE!!
*You can make it lactose free, by using Chicken Gravy and Water in place of the Cream of, and Milk. (That's for you Mama Mac!!)
*Nice meal for kids (aka Jon Mark) because they can pick what they like!
3/4 Can Cream of Chicken
1 Can Milk
Rice (however much you'll eat :)
Any topping you like!! (I use, cucumber, tomatoes, red or yellow peppers, pineapple, peas, fried onions, cheese, olives, green onione, mushrooms, peas, broccoli, etc.)
Cook the rice
Add cream of Chicken, chicken, and milk in a sauce pan, cook until hot. ( like my sauce a little thicker, you can add more milk if you want it runnier)
Cut up and toppings you want and SERVE!!
*You can make it lactose free, by using Chicken Gravy and Water in place of the Cream of, and Milk. (That's for you Mama Mac!!)
*Nice meal for kids (aka Jon Mark) because they can pick what they like!
Chicken Enchiladas 8X8 pan
1 Can Chicken
1 sm. Can Green Chilies
1 Can Cream of Chicken
1/2 packet of Taco Seasoning
2 Tbs-1/4 cup Miracle whip (add to taste)
Cheese
Tortillas (about 5-6)
Enchilada Sauce (Red of Green I generally use Red though)
Mix all ingredients together ( Except for the Enchilada Sauce)
Drop by spoonfuls in to tortillas.
Roll up and place in baking dish 8X8 (spray with cooking spray or lay tin foil down)
If there is any leftover filling spread it on top of the rolled tortillas
Pour enchilada sauce over the whole top.
Sprinkle a little bit more cheese on top
Cover with Tin foil and bake 375 for 25-30 min
Remove tin foil and bake another 5 min. (Don't let the cheese burn)
*again you can lay tin foil down for easier clean up!
1 sm. Can Green Chilies
1 Can Cream of Chicken
1/2 packet of Taco Seasoning
2 Tbs-1/4 cup Miracle whip (add to taste)
Cheese
Tortillas (about 5-6)
Enchilada Sauce (Red of Green I generally use Red though)
Mix all ingredients together ( Except for the Enchilada Sauce)
Drop by spoonfuls in to tortillas.
Roll up and place in baking dish 8X8 (spray with cooking spray or lay tin foil down)
If there is any leftover filling spread it on top of the rolled tortillas
Pour enchilada sauce over the whole top.
Sprinkle a little bit more cheese on top
Cover with Tin foil and bake 375 for 25-30 min
Remove tin foil and bake another 5 min. (Don't let the cheese burn)
*again you can lay tin foil down for easier clean up!
Chicken, Broccoli Bake
1 Can Chicken (Costco's Kirkland is cheapest up here)
1 Can Cream of Chicken
1/2 to 3/4 bag frozen Broccoli
1 cup Rice (I use instant)
1 cup Milk or Water
Cheese (However much you like)
Can of Fried Onions
Mix all ingredients together (except the fried onions) in a Medium size bowl.
Squash the Chicken so the chunks are not so huge
Put in an 8X8 dish
Bake at 375 until hot and bubble
Add the fried onions the last 5-10 minutes of baking. Watch them to make sure they do not burn, you just want them browned and crispy.
*you can lay tin foil at the bottom for easier clean up
*and you can use fresh ingredients, you'd just have to make some adjustments.
1 Can Cream of Chicken
1/2 to 3/4 bag frozen Broccoli
1 cup Rice (I use instant)
1 cup Milk or Water
Cheese (However much you like)
Can of Fried Onions
Mix all ingredients together (except the fried onions) in a Medium size bowl.
Squash the Chicken so the chunks are not so huge
Put in an 8X8 dish
Bake at 375 until hot and bubble
Add the fried onions the last 5-10 minutes of baking. Watch them to make sure they do not burn, you just want them browned and crispy.
*you can lay tin foil at the bottom for easier clean up
*and you can use fresh ingredients, you'd just have to make some adjustments.
Thursday, November 12, 2009
Mom's Crescent Rolls
1 1/2 C scalded milk
1/2 C oil
1/2 C sugar
1 1/2 tsp salt
2 tsp Yeast
about 6 C flour
2 eggs
softened butter
Combine milk, oil, sugar, and salt. In sepparate bowl, mix 2 tsp yeast into 1/2 C warm water and dissolve. Combine yeast water with other ingredients. Add about 6 C flour (dough should be a little sticky, but workable). Add two eggs and mix til smooth. Refridgerate 2 hours (I always skip this step) and divide into 4 balls. Let rise. Roll each ball to 1/8 inch thin, butter then cut into 8 pieces (triangles). Roll wide end to narrow. Put onto greased cookie sheet and let rise about two hours (until really fluffy). Bake @ 375 12-15 minutes (should be very slightly golden, be careful to not overcook). Brush tops with butter.
1/2 C oil
1/2 C sugar
1 1/2 tsp salt
2 tsp Yeast
about 6 C flour
2 eggs
softened butter
Combine milk, oil, sugar, and salt. In sepparate bowl, mix 2 tsp yeast into 1/2 C warm water and dissolve. Combine yeast water with other ingredients. Add about 6 C flour (dough should be a little sticky, but workable). Add two eggs and mix til smooth. Refridgerate 2 hours (I always skip this step) and divide into 4 balls. Let rise. Roll each ball to 1/8 inch thin, butter then cut into 8 pieces (triangles). Roll wide end to narrow. Put onto greased cookie sheet and let rise about two hours (until really fluffy). Bake @ 375 12-15 minutes (should be very slightly golden, be careful to not overcook). Brush tops with butter.
Home Made Biscuits
2 1/2 C flour
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 tsp sugar
1/3 C butter (softened)
2/3 C milk
1 egg beaten
Add dry ingredients, and cut in butter
Add milk and eggs, roll out and cut
Place on greased cookie sheet
Bake at 425 F for 10-15 minutes (golden brown)
You can add gravy and sausage on top for a quick meal.
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 tsp sugar
1/3 C butter (softened)
2/3 C milk
1 egg beaten
Add dry ingredients, and cut in butter
Add milk and eggs, roll out and cut
Place on greased cookie sheet
Bake at 425 F for 10-15 minutes (golden brown)
You can add gravy and sausage on top for a quick meal.
Chicken Pot Pie
Time: 30min
Bake temp: 400*
1 2/3 cup frozen mixed veggies (2 bags)
1 can Cream of Chicken Soup
1 cup Bisquick
1 egg
3 cans chicken (1lb cooked chicken)
1/4 tsp thyme
1/2 cup milk
Salt and Pepper to taste
In bowl combine veggies, soup, chicken, thyme, salt and pepper. Pour into ungreased pie pan (9"). Combine bisquick, egg, milk. Pour over veggie mixture. Bake at 400* for 25 min.
Bake temp: 400*
1 2/3 cup frozen mixed veggies (2 bags)
1 can Cream of Chicken Soup
1 cup Bisquick
1 egg
3 cans chicken (1lb cooked chicken)
1/4 tsp thyme
1/2 cup milk
Salt and Pepper to taste
In bowl combine veggies, soup, chicken, thyme, salt and pepper. Pour into ungreased pie pan (9"). Combine bisquick, egg, milk. Pour over veggie mixture. Bake at 400* for 25 min.
Wednesday, November 4, 2009
Verde Salsa Chicken Tacos
Okay, so this one I sort of made up... but it is SO easy, cheap, and it passes the husband test (and let me tell you, he IS picky).
What you need:
1 Jar of Herdez Verde Salsa
1 lb of boneless skinless chicken breasts
salt and pepper to taste (McAvoy seasoning, if you want as well)
Garlic salt
Garlic pepper
Marinate chicken in spices and salsa, tenderize. Keep marinade to pour over chicken while it is baking.
Place in either a crockpot or in a baking dish. If using a baking dish, set oven to 350 degrees for 1 hour. If using crockpot, cook all day on low and be sure to add a little bit of chicken broth to the marinade mixture. Shred chicken (if using in tacos--leave whole breasts if serving over rice). Place in a tortilla and top with cheese, homemade salsa, and sour cream.
***It also tastes good when in crockpot with sour cream as well.
What you need:
1 Jar of Herdez Verde Salsa
1 lb of boneless skinless chicken breasts
salt and pepper to taste (McAvoy seasoning, if you want as well)
Garlic salt
Garlic pepper
Marinate chicken in spices and salsa, tenderize. Keep marinade to pour over chicken while it is baking.
Place in either a crockpot or in a baking dish. If using a baking dish, set oven to 350 degrees for 1 hour. If using crockpot, cook all day on low and be sure to add a little bit of chicken broth to the marinade mixture. Shred chicken (if using in tacos--leave whole breasts if serving over rice). Place in a tortilla and top with cheese, homemade salsa, and sour cream.
***It also tastes good when in crockpot with sour cream as well.
Tuesday, November 3, 2009
Green Chili Beef
This is a crock-pot meal and the beef can be used for burritos, chimis, nachos, ect.
1 lb.- Beef stew meat
1 can- Diced Green Chilies
Salt and Pepper
I also add about 1/2 cup water, but don't have to.
Put into crock pot and cook on low 4-6 hours. Shred and enjoy many different ways.
1 lb.- Beef stew meat
1 can- Diced Green Chilies
Salt and Pepper
I also add about 1/2 cup water, but don't have to.
Put into crock pot and cook on low 4-6 hours. Shred and enjoy many different ways.
Super Quick and Easy Enchilada Casserole
I have had this recipe memorized since my teenage years. My mom use to always make it when she needed a quick meal and I think it taste great especially with homemade salsa on top. Here it is:
1 Doz.- Corn Tortillas
1 Can- Cream of Chicken or Mushroom Soup
1 Can- Diced Green Chilies
1 lb or 1 can- Cooked Chicken
Chopped Onion
2 big scoops of sour cream
1 cup of shredded cheddar cheese
Tear tortillas into small bite size pieces and add rest of ingredients into a large bowl. Mix all together and put into a microwave safe casserole dish. Sprinkle top with 1/2-1cup cheese cover and microwave for 5-6 minutes on high. Enjoy!
~Lindsay
1 Doz.- Corn Tortillas
1 Can- Cream of Chicken or Mushroom Soup
1 Can- Diced Green Chilies
1 lb or 1 can- Cooked Chicken
Chopped Onion
2 big scoops of sour cream
1 cup of shredded cheddar cheese
Tear tortillas into small bite size pieces and add rest of ingredients into a large bowl. Mix all together and put into a microwave safe casserole dish. Sprinkle top with 1/2-1cup cheese cover and microwave for 5-6 minutes on high. Enjoy!
~Lindsay
Super Easy Suculant Salmon
Salmon
Lemon Pepper
Lemon Juice
Optional: Salt and Pepper, olive oil to baste if desired.
Lay salmon scale side down on tinfoil covered cookie sheet (it helps to grease the tin foil first).
Squirt a generous amount (really can't have too much) of lemon juice onto salmon and then cover salmon wth lemon pepper (or mcavoy seasoning if you want it spicy). Place in oven to broil for ten minutes per side (repeat steps with other side after removing scales). Time may vary depending on thickness and size of salmon. The edges will likely get a little crispy or charred, it just depends on how well-done you like it.
Serve over brown rice with asparagus.
Lemon Pepper
Lemon Juice
Optional: Salt and Pepper, olive oil to baste if desired.
Lay salmon scale side down on tinfoil covered cookie sheet (it helps to grease the tin foil first).
Squirt a generous amount (really can't have too much) of lemon juice onto salmon and then cover salmon wth lemon pepper (or mcavoy seasoning if you want it spicy). Place in oven to broil for ten minutes per side (repeat steps with other side after removing scales). Time may vary depending on thickness and size of salmon. The edges will likely get a little crispy or charred, it just depends on how well-done you like it.
Serve over brown rice with asparagus.
Roast
1 medium sized roast
two cloves of garlic (minced)
McAvoy Seasoning (or seasoning of your choice)
salt and pepper to taste
Onion Salt
1 TBS olive oil
1 C Beef broth
Heat oil in a pan over medium heat.
Cut several slits into meat and press garlic into them while also rubbing the garlic around the meat surface. Cover with a generous amount of the above seasonings (all sides of meat). Place roast into the oil and brown each side. Place roast into the crockpot with a cup of beef broth. May add potatoes and carrots. Cook on low all day.
two cloves of garlic (minced)
McAvoy Seasoning (or seasoning of your choice)
salt and pepper to taste
Onion Salt
1 TBS olive oil
1 C Beef broth
Heat oil in a pan over medium heat.
Cut several slits into meat and press garlic into them while also rubbing the garlic around the meat surface. Cover with a generous amount of the above seasonings (all sides of meat). Place roast into the oil and brown each side. Place roast into the crockpot with a cup of beef broth. May add potatoes and carrots. Cook on low all day.
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