Archive for December 10th, 2008
This is a quick and easy chicken recipe that’s sure to become a summer-grillin’ favorite.
Ingredients:
Boneless chicken breasts
Large onion, cut into rings
Bell pepper - color of choice
Pineapple, sliced into “rings” or canned/drained
Teriyaki marinade (Lowry’s is good)
Brown sugar
Ginger (fresh or ground)
Directions:
- Place a circular slice of onion on a tin foil square.
- Place 1 chicken breast on top of onion, and top with:
- 3-4 slices of bell pepper
- 3-5 chunks drained pineapple OR 1 ring
- 1½ TBLS teriyaki sauce
- 1 TBLS brown sugar
- 1 tsp ground ginger (OR 2 tsp fresh)
- Close tin foil into “packets” and grill over medium heat 15-20 minutes.
- Do not flip over or open.
*Hint: these little tin foil packets are wonderful served over rice.
December 10th, 2008
Ingredients:
1 lb pork chops
1 can cream of celery soup
¼ c water
1 c onions, chopped
butter
salt
pepper
Directions:
- Brown pork chops in butter that has turned brown. Take out of pan, salt and pepper to taste.
- Mix soup and water, pour into pan and boil.
- Return pork chops to pan, add sliced onions.
- Cover and cook at 350° for 1 hour.
This meat is complemented well by green bean bundles or a crisp, green salad.
December 10th, 2008
This recipe feeds 3-4 and is an easy recipe for those days when you just want to get home from work and have dinner waiting.
Ingredients:
1 lb boneless chicken breasts
4 potatoes, diced
½ c extra spicy Italian salad dressing
½ tsp pepper
Directions:
- Place potatoes in bottom of slow cooker, then drizzle with half of the salad dressing.
- Top with chicken, drizzle remainder of Italian dressing over the top.
- Sprinkle pepper over the top.
- Cover crockpot and cook for 6-8 hours on LOW.
December 10th, 2008
After you marinate your steak in this tasty recipe, cook steaks as you normally would. Add a salad and some twice baked potatoes and you have an incredible meal.
Ingredients:
½ tsp ginger
sliced onions
1 garlic clove, minced
¾ c olive oil
¼ c soy sauce
3 TBLS honey
2 TBLS lemon juice
Directions:
- Mix ingredients together until well blended.
- Put steaks into large Ziploc bag and add mixture.
- Make sure steaks are well-covered by mixture. Let sit for several hours (can throw into the fridge)
December 10th, 2008
This is one of the timeless classics from my mom’s repertoire. This chicken dish is excellent served over rice.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Serves: 4
Ingredients:
2 lbs chicken
1 can (8 oz) chicken
2 TBLS olive oil
½ c cooked ham, finely chopped (sandwich meat works well)
1 c sliced onion
2 large cloves minced garlic
1 can tomato bisque soup
¼ tsp pepper
¼ c dry sherry
1 large green pepper, cut into strips
¼ sliced ripe black olives
Directions:
- Drain tomatoes, saving juice. Cut up tomatoes.
- In skillet, brown chicken in olive oil. Add ham, onion, garlic and pepper; cook until onion is tender.
- Blend in soup, sherry and saved tomato juice.
- Cover, cook over low heat 30 minutes.
- Add green pepper, tomatoes and olives; cook 15 minutes more, stirring occasionally.
December 10th, 2008
This recipe comes from the kitchen of my sister…this is a wonderful, warm dish to serve on those chilly days.
Ingredients:
2 lb stew meat (or diced steak)
1 medium bag (cut) carrots
3 celery stalks
1 large onion, chopped
6-7 red potatoes, cut to bite size
3 TBLS tapioca
3 TBLS sugar
1 tsp salt
4 little cans (~3 cups) V8 juice
water
red wine
Directions:
- Mix all dry ingredients together and sprinkle over meat/veggies in baking dish.
- Add juices, cover and cook at 250° for at least 4 hours.
- Add more V8/water to thicken gravy.
December 10th, 2008
Who doesn’t love to come home at the end of a work day to the smell of dinner simmering in the slow cooker? Try this sweet pork loin concoction - it’s to die for!
Ingredients:
3½-4 lb pork loin roast
1 can Campbell’s condensed chicken broth
1 jar (18 oz) apricot preserves
1 large onion, chopped
2 TBSP dijon-style mustard
Directions:
- Mix ingredients and add to crockpot.
- Add roast and turn to coat well with mixture.
- Cook on LOW ~8 hours.
Hint: To thicken sauce, add corn starch and water after roast is removed, cover and cook on HIGH ~10 minutes or until mixture boils and thickens.
December 10th, 2008
Next Posts