cooking

Honey Mustard Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans

  • 1/3 cup Dijon Mustard
  • 1/3 cup honey
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 teaspoon freshly grated orange peel
  • 2 1/2 pound chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)

Linke a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce, then brush skin with remaining sauce.

Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.

Variations

Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

Continue ReadingHoney Mustard Chicken

Jambalaya

From the kitchen of: Red Lobster

  • 1 small Red Lobster Cocktail Shrimp Party Platter
  • 1/4 cup oil
  • 1 medium onion, diced
  • 2 medium green peppers, diced
  • 8 stalks celery, diced
  • 20 ounce can chopped tomatoes
  • 1/4 cup flour
  • 1/2 to 1 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup dry sherry

Remove tails from shrimp, if desired. Add oil to large skillet. Place onions, peppers, celery and garlic in hot oil. Saute 2 minutes, then cover and sweat until cooked (5-7 minutes). Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutes unitl roux begins to brown and stick to vegetables. Stir in tomatoes, allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry, bring back to a boil. Serve over white rice.

Continue ReadingJambalaya

Kraft Macaroni and Cheese Pizza

From the kitchen of: Kraft

  • 7 1/2 ounce package of Kraft macaroni and cheese
  • 2 eggs
  • 8 ounce can tomato sauce
  • 4 ounce can mushrooms, drained
  • 1/4 cup chopped onion
  • 1 cup pepperoni slices
  • 1 teaspoon oregano leaves
  • 1 teaspoon basil leaves
  • 1 cup shredded mozzarella cheese

Follow directions on Kraft package to make mac and cheese. Add eggs, mix well. Spread into well-greased 12-inch pizza pan. Bake at 375 degrees for 10 minutes. Put on toppings, continue baking for 10 minutes. Makes 6-8 servings.

Continue ReadingKraft Macaroni and Cheese Pizza

Meatballs Stroganoff

From the kitchen of: Unknown

  • 1 pound lean ground beef, pork, chicken or turkey
  • 1/2 cup soft bread crumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 8 ounces fresh mushrooms, cut into quarters
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1/2 cup dairy sour cream
  • hot cooked noodles
  • parsley to garnish

In a mixing bowl, combine ground meat, bread crumbs, eggs, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. pour off pan drippings, reseving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thinkened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.

Continue ReadingMeatballs Stroganoff

Grilled Rib Eye Steaks With Dipping Sauce

From the kitchen of: Unknown

  • 1 pound beef rib eye

Marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Dipping Sauce:

  • 5 small dried red chiles
  • 1/4 cup Thai fish sauce
  • Juice of 2 limes
  • 1 teaspoon palm or brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon roasted rice powder
  • 2 scallions, finely chopped

Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.

Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for mediumrare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Yield: 4 servings

Continue ReadingGrilled Rib Eye Steaks With Dipping Sauce

Home Made Pizza

From the kitchen of: Pat Mineart

Dough ingredients:

  • 4 1/2 cups flour
  • 1 package yeast
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 1/2 cups water
  • 1/2 cups oil

Mix dough, let rise 1/2 hour. Press into pans. Cover with toppings.

Toppings:

  • 12 ounce can pizza sauce
  • 1 pound mozarella cheese
  • 1 pound sausage cooked
  • 1 pound pepperoni sliced

Bake at 425 degrees for 20 minutes.

Continue ReadingHome Made Pizza

Disgustingly Easy Stuffed Pork Chops

  • Post author:
  • Post category:Entrees
  • Post comments:1 Comment

From the kitchen of: Carol in the Carolinas

  • Pork Chops, extra thick (1 1/2 inches). One per guest
  • Stove Top Stuffing
  • Butter
  • Water
  • A Pan and a Bowl

Split chops down the middle creating a pocket. Preheat Oven to 375. Prepare Stuffing in a bowl with hot water per directions on box increasing water by 1/4 a cup. Foil line Pan and spray with Pam or grease with butter. Lay Pork Chops in and stuff with stuffing with a good size mound overflowing. Bake uncovered for 30-40 min until pork is done and outside edge of stuffing good and brown/crispy. Serve. Inside will be juicy and flavored! Looks fancy but they’ll never know how easy!

Continue ReadingDisgustingly Easy Stuffed Pork Chops

Pot Roast

From the kitchen of: Pat Mineart

  • Pot Roast, thawed
  • Salt and pepper
  • Carrots
  • Potatoes
  • Onions

    • Preheat oven to 325 degrees. Place pot roast in pan fat side up. Season with salt/pepper. Add a little water and cook for two hours.

    In the last 45 minutes – add carrots and potatoes.

    In the last half hour, add onions.

Continue ReadingPot Roast

Taco Salad

From the kitchen of: Pat Mineart

  • 1 pound ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

Simmer 15 minutes Mix with:

  • 1 head lettuce
  • 4 tomatoes
  • 1 cup cheddar cheese
  • 1 medium onion
  • 1/2 cup bacon bits
  • 1/2 bag or tortilla chips
Continue ReadingTaco Salad

Thai BBQ Chicken

From the kitchen of: Unknown

Marinade:

  • 2 stalks fresh lemon grass
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons chopped cilantro
  • 1 1/2 cups light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons red curry paste
  • 2 pounds chicken breasts and thighs, on the bone

Sweet and Spicy Sauce:

  • 1 tablespoon finely chopped chiles
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon finely chopped very fresh garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.

Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

Yield: 4 to 6 servings

Continue ReadingThai BBQ Chicken