5 lbs pork roast
1-2 liters Dr. Pepper
3 cloves garlic
1 cup brown sugar
2 tsp. cumin
3 or 4 shakes of Tabasco
Cook roast in crockpot with all of the above ingredients overnight or all day until it falls apart. Let meat cool for bit and shred.
Add:
1 bottle red taco sauce
1/2-1 cup brown sugar -to desired sweetness
Salt and pepper to taste.
Mix together and let simmer in pan for a few minutes.
Lime dressing with cilantro
1 buttermilk ranch dressing packet
2 tomatillos
1 jalepeno
1/2 bunch cilantro
1 garlic clove
1 lime, juice
*in substitution of tomatillos and jalepenos, may use tomatillo sauce with jalepenos.
Make ranch as directed on packet. Food process or blend tomatillos, cilantro, garlic and jalepeno with a little bit of the dressing. Squeeze lime juice into mixture.
To complete the meal, buy uncooked tortillas, lettuce, tomatos, tortilla chips, beans and/or rice.
Monday, May 24, 2010
Easy Breaded Parm Chicken
3 Chicken breasts, cut into tender size pieces
1 jar any kind of pasta sauce (Alfredo, Tomato, etc.)
*2 C Bread crumbs or a few slices of whole wheat bread
1 C Parmesan (preferably grated)
Any kind of pasta
Heat oven to 350. Mix bread crumbs and parmesan in medium size bowl. Empty 3/4 jar of pasta sauce into a seperate bowl. Cover each piece of chicken in sauce and then cover it in bread crumbs. Place on nonstick cookie sheet. Bake for 20-25 minutes -- until chicken is done. Serve with desired pasta and vegetables. Pour the rest of the sauce (from jar, not the bowl you dipped the raw chicken in!) over pasta.
*To make bread crumbs, place 3 or 4 broken up slices of bread in blender or food processor.
1 jar any kind of pasta sauce (Alfredo, Tomato, etc.)
*2 C Bread crumbs or a few slices of whole wheat bread
1 C Parmesan (preferably grated)
Any kind of pasta
Heat oven to 350. Mix bread crumbs and parmesan in medium size bowl. Empty 3/4 jar of pasta sauce into a seperate bowl. Cover each piece of chicken in sauce and then cover it in bread crumbs. Place on nonstick cookie sheet. Bake for 20-25 minutes -- until chicken is done. Serve with desired pasta and vegetables. Pour the rest of the sauce (from jar, not the bowl you dipped the raw chicken in!) over pasta.
*To make bread crumbs, place 3 or 4 broken up slices of bread in blender or food processor.
My invention: Buffalo Chicken Meals
After preparing a few ingredients, I mixed them up in different ways to give me buffalo chicken salad, buffalo chicken burritos, and buffalo chicken quesadillas. I'm sure you can figure out how I came about the different variations of meals. Each meal was wonderful and didn't taste like leftovers (even though they were).
2 chicken breasts, cooked and cut into small cubes
1 red bell pepper (chopped)
1 onion (chopped)
1/2 bag of mini carrots (chopped --should equal the amount of onions chopped)
Salt
Pepper
Brown Rice
*Optional chopped garlic
After cooking chicken, drench in buffalo hot sauce. With a little water, saute chopped pepper(s), onion(s) and carrots. Add garlic, salt and pepper to taste. Make some rice and then you are done!
For a salad, mix this in with some salad greens. Use ranch dressing.
For burritos, use tortillas and top with some cheese (beans optional -- I can't stand beans, but Chandler added some and he liked it).
And last but not least, we grilled up some quesadillas as left overs with the chicken, veggies and rice along with some cheese of course. Then we dipped it in some ranch...Very yummy!
2 chicken breasts, cooked and cut into small cubes
1 red bell pepper (chopped)
1 onion (chopped)
1/2 bag of mini carrots (chopped --should equal the amount of onions chopped)
Salt
Pepper
Brown Rice
*Optional chopped garlic
After cooking chicken, drench in buffalo hot sauce. With a little water, saute chopped pepper(s), onion(s) and carrots. Add garlic, salt and pepper to taste. Make some rice and then you are done!
For a salad, mix this in with some salad greens. Use ranch dressing.
For burritos, use tortillas and top with some cheese (beans optional -- I can't stand beans, but Chandler added some and he liked it).
And last but not least, we grilled up some quesadillas as left overs with the chicken, veggies and rice along with some cheese of course. Then we dipped it in some ranch...Very yummy!
Friday, March 19, 2010
Yummy Vegetarian Chili
From Kellene Bishop
Ingredients:
1 large onion, chopped
3 Tbsp diced green chilies
1 clove garlic, mashed
2 tsp chili powder
1 Tbsp peanut oil
1 tsp cumin
4 cups sliced mushrooms (about 1 pound)
1/2 tsp salt
2 cups sliced celery
1 tsp sugar
2 (15 oz) cans of red kidney beans
1 (16 oz) can stewed tomatoes, undrained
1 (15 oz) can of tomato sauce
In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini too!)
Ingredients:
1 large onion, chopped
3 Tbsp diced green chilies
1 clove garlic, mashed
2 tsp chili powder
1 Tbsp peanut oil
1 tsp cumin
4 cups sliced mushrooms (about 1 pound)
1/2 tsp salt
2 cups sliced celery
1 tsp sugar
2 (15 oz) cans of red kidney beans
1 (16 oz) can stewed tomatoes, undrained
1 (15 oz) can of tomato sauce
In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini too!)
Macaroni & Cheese
From Jody Counsel
Ingredients:
2 cups elbow macaroni, cooked according to package instructions & drain
3 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash of pepper
2 cups milk
1/4 cup chopped onion
8 oz cheddar cheese
1 tomato (optional)
Italian bread crumbs (optional)
Preheat oven to 350 degrees.
In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add the onion and the cheese. Stir until melted.
Mix the cheese sauce with the macaroni. Put into a 1 1/2 quart casserole or an 8"x10" baking pan.
Bake @ 350 degrees for 35-40 minutes. Serves 6.
COOK'S TIP: This can be made ahead of time and refrigerated until ready to bake.
*if using tomato and Italian bread crumbs, arrange the sliced tomato on top and sprinkle with bread crumbs.
Ingredients:
2 cups elbow macaroni, cooked according to package instructions & drain
3 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash of pepper
2 cups milk
1/4 cup chopped onion
8 oz cheddar cheese
1 tomato (optional)
Italian bread crumbs (optional)
Preheat oven to 350 degrees.
In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add the onion and the cheese. Stir until melted.
Mix the cheese sauce with the macaroni. Put into a 1 1/2 quart casserole or an 8"x10" baking pan.
Bake @ 350 degrees for 35-40 minutes. Serves 6.
COOK'S TIP: This can be made ahead of time and refrigerated until ready to bake.
*if using tomato and Italian bread crumbs, arrange the sliced tomato on top and sprinkle with bread crumbs.
Friday, March 5, 2010
More Potato Soup...
1 1/2 quart potatoes, peeled and cubed
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)
Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)
In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.
*Optional: Add Corn, Bacon or Broccoli
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)
Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)
In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.
*Optional: Add Corn, Bacon or Broccoli
Potato Cheese Soup 2
From Mona Hemingway
1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley
Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.
In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.
Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.
1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley
Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.
In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.
Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.
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