KE Cookbook

Look through the list of recipes below, and when you find one you like, click on the recipe name or scroll down to find the recipe at the bottom of the page. If you have a fun recipe you'd like to make for us, that is fine! Just email us to let us know what it is in advance please. We get lots of duplicate meals. Please register your choice to be sure yours isn't provided again. Thanks!

Meals: Do your friends and family consider you a great cook? We need GOOD HOME COOKIN' for 6 adults each day of the sale. Please no store bought meals. Thanks! We know it might sound absurd to ask for meals, but we are at the sale with our young kids for several weeks straight and and cannot leave the checkout area during the sale. Pizza delivery gets cold QUICK! Thanks to everyone who has been so gracious as to provide for us in this way! You are wonderful!

  • You will need a code to register online on this website for the date(s) you are able to bring dinner and lunch for the next day. The code is presale. Enter it during KE Crew registration at the top of the KE Crew agreement page.
  • AFTER you have registered and picked a date on this site, THEN decide what meals you will be bringing from the KE Cookbook web page AND register on our site AGAIN via MEAL SIGNUP under the KE Crew Menu heading in order to tell us what you will be bringing. This helps avoid redundancy.
  • You'll get Super KE Crew status (8 hours) for 1 day hot dinner and cold lunch for the next day, 12 hours Super Duper KE Crew status (you'd shop first on KE Crew day) if you prepare and serve meals on 2 days.
  • Meals should feed 8 adults unless the slot you register for says otherwise.
  • Please include a fresh non-bagged salad, a dessert, and fresh cut fruit with dinner and fresh cut fruit and dessert with lunch. Thanks!!!
  • Please choose lunch and dinner from the KE Cookbook web page (this way we know our kids will be eating food they won't waste!) or email us your recipes to see if they'd work out.
  • One of our children is ALLERGIC to dairy, eggs, dyes, and peanuts. Feel free to make meals WITH these ingredients! Meals which have these ingredients just need to be labeled as such. Thank you so much for your consideration!
  • Also, please, if at all possible, can you make only gluten-free pastas (rice pastas) if you make pasta. Thanks for considering!
  • No need to purchase bread, croissants, or buns.
  • Please no dark meat chicken, chicken legs, or whole chickens. 
  • We ask you to bring the dinner hot to the clothing checkout area only because we cannot leave the checkout area to heat it.
  • Please bring a cold meal for lunch and give it to us to put into the fridge, and could you label it to tell us the date it was brought, what is included, if it contains dairy, eggs, dyes, or peanuts, and serving directions if not obvious. (We sometimes overlook meals or parts of meals and also don't know when to dispose of leftovers since we are at the sale for almost a month.)
  • Please use disposable pans/containers as we cannot return them. We have large disposable serving spoons.
  • 5 pm is a good delivery time; Sunday meals must be delivered at 5 to be out before the mall doors close at 6! Thanks.
  • We are VERY grateful for all you do for us and how you enable us to keep the sale running smoothly because we don't have to think about food preparation while we are there!

LUNCH IDEAS

Alice Metz Chicken Salad

John Madden’s BBQ Beef Sandwiches

Bev's Lettuce Wraps

Pulled Pork Sandwiches

Carolina Cole Slaw with vinegar dressing (NO MAYO)

Eastern BBQ

Chicken and Rice Salad

Wendi Sieler's Chinese Noodle Salad

 

Beef Dinner Entrees

Pot Roast

Shredded BBQ Beef

Jo Mama's World Famous Spaghetti

 

Pork

Barbecued Pork Tenderloin

BBQ Sauce for Pork

Roasted Red Pepper Sauce

Pork Loin

Herb-Roasted Pork Tenderloin

Honey-Garlic Pork Tenderloin

Hot Sesame Pork

Maple-Glazed Pork Chops with Pecans and Apples

Maple Mustard Glazed Pork Roast

Pork ‘n Onion Kabobs

Pork Tenderloins with Cinnamon

Baked Cinnamon Apples to go with Tenderloin

Oven Roasted Sweet Potato Wedges

Garlic Herb Potato Wedges 

Southern Living Sweet Potato Casserole

Sausage & Peppers

Spicy Brown Mustard Pork Chops

Sweet Pork with Garlic

 

Poultry

All Season Grill Chicken

Alice Springs Chicken

Beth's Chicken Marinade

Chicken Marinara

Chicken Parmesan

Chicken Parmesan

Country Chicken Casserole

Parmesan Chicken

Rosemary Chicken

Sheet pan Paleo Chicken fajitas  

 

Soups

Chicken Tortilla Soup

Sausage-Tortellini Soup

Chili

Cast Iron skillet Cornbread to go with chili 

Soup Nazi's Mexican Chicken Chili

 

Stews

Company Beef Stew

 

Tex/Mex

Black Bean Salsa

Guacamole Salsa

Taco Mix

 

Asian

Chinese BBQ Pork

Teriyaki Finger Steaks

 

Desserts

Nestle Toll House Chocolate Chip pan Cookie

America's Test Kitchen Brownies

Flourless Chocolate Torte 

 

LUNCH IDEAS

Alice Metz Chicken Salad

  • 1 1/2 cup grapes halved and seeded
  • 3/4 cup almonds slivered, toasted or pecans
  • 1 1/2 tablespoon distilled white vinegar
  • 1/8 teaspoon pepper
  • 3/4 teaspoon salt
  • 3 tablespoon half and half or light cream
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoon onion grated
  • 3/4 cup celery chopped (3 stalks)
  • 3 3/4 cup chicken cooked, chopped or turkey

Directions: 

1. Cut meat in large chunks.

2. Add celery and onion.

3. Mix mayo with remaining ingredients.

4. Toss and chill.

Serve with Jackson Honest potato chips sold at Earth Fare or Target. 

 

John Madden’s BBQ Beef Sandwiches
Prep time: 3 1/4 hours cooking + 15 minutes for prep

  • 3 lbs. beef roast, cooked, cooled and shredded. (I like rump roast because it’s not greasy.)
  • 2 onions, chopped
  • 2 tablespoons of butter
  • 2 cloves garlic, minced
  • ½ cup minced celery
  • 1 ½ cup water
  • ½ teaspoon dry mustard
  • 2 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 4 tablespoons brown sugar
  • ¼ teaspoon paprika
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • 1 ½ teaspoons chili powder

Directions:

  1. In a large saucepan or small soup pot, brown onions in butter until tender.
  2. Add all other ingredients including cooked and shredded beef.
  3. Cover and cook over low heat for at least 2 hours, uncovering for the last ½ hour or so; or in a crock pot on low heat for 6 to 8 hours. (I can't vouch for the crock pot method, but stovetop works just fine!)

Servings: 8 – 10

 

Bev's Lettuce Wraps

Filling:

  • 4 boneless, skinless chicken breast halves
  • Peanut Sauce   (Recipe below)
  • 2 teaspoons vegetable oil
  • 1tablespoon bottled, minced garlic
  • 1 tablespoon chopped fresh ginger
  • 1 bunch green onions, chopped
  • 1 (8oz) can sliced bamboo shoots, drained and chopped
  • Large carton mushrooms, sliced
  • 1/3 cup unsalted peanuts, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar

Peanut Sauce (Note: You may want to double this so you have plenty.)

  • 3 tablespoons creamy peanut butter
  • 4 tablespoons vegetable oil
  • 4 tablespoons soy sauce
  • 4 tablespoons sugar
  • 4 teaspoons white vinegar
  • ½ teaspoons sesame oil
  • 1/8 teaspoons ground cayenne pepper

Directions:

  1. While chicken is slightly frozen, cut into short strips, about ½ inch thick.
  2. Heat oil on high in a 12 inch non-stick skillet.
  3. Add chicken, garlic and ginger to skillet.  Cook 5-7 minutes until no longer pink.
  4. Slice green onions into ¼ inch slices.  Drain bamboo shoots, and cut into smaller pieces according to taste.  Chop peanuts, setting each aside.
  5. To pan add: soy sauce, sugar, green onions, bamboo shoots, mushrooms and peanuts; stir well.
  6. Add the peanut sauce and stir well again.
  7. Cook for 2 minutes until all ingredients are hot and all the filling is moistened by sauce.
  8. Serve over steamed rice, or put in lettuce leaves.

Servings: 4



Pulled Pork Sandwiches

  • 1 tablespoon of oil
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 1 – 12 oz. bottle Chili Sauce
  • 3-½ lb. boneless pork shoulder roast or Boston butt
  • ½ teaspoon pepper
  • 1 – 16 oz can Jellied Cranberry Sauce
  • 1 teaspoon cayenne pepper

Directions:

  1. Heat oil in skillet on medium high heat.
  2. Sprinkle pork with salt and pepper; cook in oil until brown on sides.
  3. Place pork and onion in slow cooker and cook on low for 7 - 9 hours.
  4. Remove pork with slotted spoon. Reserve 1 C liquid in crock pot.
  5. Add remaining ingredients to crock.
  6. Shred pork and return to crock.
  7. Cover and cook on low for 15 - 20 minutes.

Servings: 7 cups pulled pork

Note: Works well served with the cole slaw recipe listed below! 

 

Carolina Cole Slawwith Vinegar (NO MAYO) 

  • 1 large head of cabbage finely shredded
  • 1 medium bell pepper finely chopped
  • 3⁄8 cup sweet onions finely chopped
  • 3 carrots grated

Dressing:

  • 3⁄8 cup honey
  • 1 1⁄2 teaspoon salt
  • 1 1⁄2 cup vegetable oil
  • 1 1⁄2 teaspoon dry mustard
  • 1 1⁄2 teaspoon celery seed
  • 1 1⁄2 cup cider vinegar
  • 1 1⁄2 teaspoon pepper

Directions: 

1. Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.

2. In a saucepan over medium heat, combine remaining ingredients; bring to a boil.

3. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well.

4. Cover and refrigerate until thoroughly chilled.

5. Enough slaw for 8 to 10 servings.

6. Delicious with pulled pork!



Chicken and Rice Salad

  • 1 (6 ounce) package long grain and wild rice mix
  • 1 cup chicken broth
  • 1 cup coarsely chopped pecans
  • 3 cup chopped cooked chicken
  • 1 red bell pepper, chopped
  • ¾ cup chopped arugula (I skip this but this time I used cabbage right before serving)
  • ¼ cup chopped green onions
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 ½ tablespoons sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • lettuce leaves chopped (romaine works well)

Directions:

  1. Cook rice according to package. You can substitute 1 cup chicken broth for 1 cup water; cool.
  2. Bake pecans in a shallow pan at 350, stirring often, 5-10 minutes, until toasted.
  3. Combine rice, pecans, chicken, and next 3 ingredients in a bowl.
  4. Whisk together soy and next 4 ingredients.
  5. Pour liquid over chicken mixture, tossing gently. Serve on individual lettuce-lined plates.

 

Caesar Salad with Creamy Caesar Dressing

       Ingredients:

  • 2 cloves fresh garlic
  • 1 cup mayonnaise
  • 2 tsps coarse grain mustard
  • 1⁄2 tsp ground mustard
  • 2 Tbsp white wine vinegar
  • 2 tsps worcestershire sauce or soy sauce
  • 1⁄2 cup parmesan cheese shredded or grated
  • 1⁄4 cup olive oil
  • 1⁄2 tsp fresh ground black pepper

 

Directions:

  1. In your food processor, process the garlic until minced.
  2. Add the mayonnaise, mustard, ground mustard, vinegar, worcestershire, and parmesan cheese.
  3. Begin processing, then slowly add the olive oil while the machine is on.
  4. Process until the dressing reaches your desired consistency.
  5. To thin, add a little more olive oil.
  6. Add the pepper and pulse until combined.

 

Wendi Sieler's Chinese Noodle Salad 

       Ingredients: 

  • 1/2 head shredded cabbage
  • 1 cup green onions chopped
  • small bag toasted almonds - 1/2 cup (slivered)
  • 1 Tbsp. sesame seeds
  • 3 pkg. Ramen noodles
  • 2 lb chicken breasts cooked and sliced
  • 1 red bell peopper diced
  • 1 carrot shredded

DRESSING:

  • 1⁄3 cup olive oil
  • 1⁄4 cup white wine vinegar or apple cider vinegar 
  • 1 TBSP. honey
  • 2 tsp. coconut aminos or soy sauce
  • 1⁄2 tsp. pepper
  • 1⁄2 tsp. ground ginger
  • 1⁄4 tsp. salt

Directions: 

1. Cook noodles as directed on package WITHOUT SEASONING. Toss with other ingredients. 

 

Beef Dinner Entrees

 

Pot Roast

  • 4 lb. bottom round roast or eye of round roast
  • 8 oz. can of tomato sauce or crushed tomatoes
  • 8 oz. water
  • 3 large chopped onions
  • 4-5 split carrots

Directions:

  1. Sprinkle roast with flour, pepper and garlic salt.
  2. Brown in 1-2 tablespoons of oil quickly, at high heat in large pot, turning again and again.
  3. Turn on low.
  4. Add these ingredients:
  5. Cover and simmer 1-½ hours at 300 degrees.
  6. Combine 2 T brown sugar, ¼ c lemon juice, ½ t dry mustard, 1 t Worcestershire sauce, ¼ c wine vinegar and ¼ c catsup.
  7. Cook 1 – 1-½ hours more, covered.
  8. Serve with horse radish sauce and potato pancakes recipe listed below. 

Note: Can double sauce and make 2 at once

Potato Pancakes to eat with pot roast: 

     Ingredients: 

  • 5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
  • 1 large onion halved
  • 1 large egg
  • 2 tablespoons all-purpose flour 

    Directions: 

1. Peel the potatoes, immediately immersing them in very cold water as you finish each one.

2. Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade.

3. Don't press too hard on the potatoes going in -- just enough to get them through.

4. Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl.

5. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl.

6. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.

7. Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat.

8. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones).

9. Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side.

10. Drain on paper towels.

11. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)

 



Shredded BBQ Beef

  • 1 boneless beef chuck roast – 4 lb.
  • 3 tablespoons of oil, divided
  • 2 large onions, chopped
  • 1 cup ketchup
  • 1 cup beef broth
  • 2/3 cup chili sauce
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 2 tablespoons molasses
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 1/8 teaspoon pepper

Directions:

  1. Brown roast in 1 tablespoon of oil.
  2. In saucepan, sauté onions in 2 tablespoons of oil until tender.
  3. Bring to boil.
  4. Decrease temperature and simmer uncovered, 15 minutes, stirring occasionally.
  5. Pour over roast and cover.
  6. Bake 325 degrees for 2 hours.
  7. Turn and bake two more hours until tender.
  8. Remove and shred with fork.
  9. Return to sauce.

 

Jo Mama's World Famous Spaghetti: 

  • 3 pound mild Italian sausage casings removed 
  • 3 pound ground beef If use all beef, add sausage spices!
  • 3 onion chopped 
  • 12 Garlic minced
  • 84 ounce diced tomatoes 5 jars 18.3 oz each
  • 36 ounce tomato paste use 5 jars 7 oz each for 36 oz
  • 90 ounce tomato sauce 6 cans 16 oz each is 90 oz
  • 3 tablespoon basil 
  • 2 tablespoon dried parsley flakes 
  • 4 1⁄2 teaspoon brown sugar use honey 1 T plus 1 tsp plus 1/2 tsp is 4-1/2 tsp
  • 1 tablespoon salt 
  • 3⁄8 teaspoon crushed red pepper flakes
  • 3⁄4 teaspoon fresh coarse ground black pepper 
  • 3⁄4 cup red wine (a good Cabernet!)
  • 3 pound thin spaghetti- we'd prefer gluten free pasta- 
  • 4 1⁄2 teaspoon oregano
  • 6 bay leaves

IF USING NO SAUSAGE, ALSO ADD:

  • 2 tablespoon paprika
  • 1 tablespoon pepper
  • 3 tablespoon salt 
  • 1 1⁄2 teaspoon red pepper flakes 
  • 2 tablespoon dried parsely

 Directions: 

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2. Add onions and continue to cook, stirring occasionally until onions are softened. Cook ground beef and add.

3. Add garlic, tomatoes, tomato paste, tomato sauce and water.

4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5. Stir well and barely bring to a boil.

6. Stir in red wine;

7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8. Cook spaghetti according to package directions. We like gluten free rice noodles. 

9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

 

Pork

Barbecued Pork Tenderloin (Southern Living)
Prep: 15 mins     Cook: 35 mins     Grill: 24 mins     Stand: 10 mins

  • 3 cups apple cider vinegar
  • ¼  cup ketchup
  • 1 tablespoon crushed red pepper
  • 1 tablespoon hot sauce (Texas Pete)
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • 2 (2-pound) packages pork tenderloin

Directions:

  1. Bring first 6 ingredients to a boil in large saucepan over medium-high heat.
  2. Reduce heat to low, and simmer 30 minutes.
  3. Reserve 1 cup mixture.
  4. Grill pork, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloin registers 155°.
  5. Basting often during grilling with remaining vinegar mixture.
  6. Remove from grill and let stand 10 minutes or until temperature registers 160°.
  7. Serve with reserved 1 cup vinegar mixture.

Servings: 12

 

BBQ Sauce for Pork

  • 1 – 7 lb. pork butt
  • 1 teaspoon vinegar
  • 1 teaspoon red pepper
  • 1 teaspoon salt
  • 1 tablespoon A-1
  • 2 Tablespoons Worstechire
  • ½ teaspoon Texas Pete
  • 1 teaspoon pepper
  • 1 ½ cups ketchup
  • ½ cup chili sauce
  • 1 can tomato puree
  • ¾ cup dark Karo syrup
  • ¼ cup brown sugar

Directions:

  1. Heat one half of the grill only.
  2. Wrap pork butt in foil and place it on side of the grill that is turned off, grill cover down, for 4+ hrs.
  3. The pork should be falling off the bones when done.
  4. Mix above ingredients to form sauce.
  5. Pull and shred pork. (A food processor shreds it well.)
  6. Place shredded, cooked pork in a large pot with sauce and let simmer to allow the sauce to soak into the pork. Boneless Pork Loin with Roasted Red Pepper Gravy



Roasted Red Pepper Sauce

  • 2 tablespoons olive oil
  • 1 ½ cup chopped onions
  • 3 - 4 roasted, peeled and chopped red bell peppers
  • 2 tablespoons minced garlic
  • 1 tablespoon sweet paprika
  • ¼ teaspoon cinnamon
  • 1/8 -¼ teaspoon ground red pepper (to taste)
  • 1 ½ cups beef stock
  • 1 – 2 cups water


Directions:

  1. Heat olive oil over medium heat; add chopped onions.
  2. Cook until lightly browned.
  3. Stir in: bell peppers, garlic, paprika, cinnamon, red pepper (to taste) and cook 1 min.
  4. Add beef stock and water.
  5. Bring to boil; reduce heat.
  6. Simmer, covered, about 1 ½ hours.
  7. For a smooth sauce, puree mixture in blender or food processor.
  8. Season with salt and black pepper Set aside.
  9. Preheat oven to 450 degrees.



Pork Loin

  • 1 tablespoon sweet paprika
  • 1 teaspoon of salt
  • ½ to 1 teaspoon ground red pepper (to taste)
  • ½ teaspoon ground cinnamon
  • 24 thin slivers of garlic

Directions:

  1. Mix together paprika, salt, red pepper (to taste), cinnamon.
  2. Drop garlic slivers into this mixture and coat them.
  3. Make 24 incisions in 1 boneless center cut pork loin roast. Stuff garlic sliver in each incision.
  4. Rub remaining spices over whole surface of roast.
  5. Roast 10 minutes at 450 degrees, then reduce temperature to 250 degrees.
  6. Roast until meat thermometer reads 150 – 155 degrees in thickest part of roast.
  7. Remove roast to cutting board and cover loosely with foil. Let stand for 15 min.
  8. Skim the fat off the pan juices and add reserved red pepper sauce to pan juices.
  9. Set pan over low heat, and scrape up browned bits from the bottom of the pan. Season with salt to taste.
  10. Slice meat, and serve with sauce.

Eastern BBQ

  • Pork butt (4 - 7 lb., 2 pieces, total 10 lb. made 5-½ lb. cooked)
  • Rub
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • 1 tablespoon of sugar
  • 1 tablespoon of brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon of chile powder
  • ½ tablespoon of cayenne
  • Tablespoon of paprika

Directions - Pork:

  1. Rub all over pork and let it set in refrigerator for 2 hours. Heat grill to high 10 minutes.
  2. Turn off side meat will go on.
  3. Put meat in pan on rack with about ½” water in pan on off side.
  4. Turn other side of grill to low to medium heat, cover grill, and cook about 4 hours until tender.
  5. Shred, discarding fat.

Sauce

  • 2 tablespoons sugar
  • 2 tablespoons red pepper flakes
  • 2 tablespoons Tabasco
  • 2 cups of white vinegar
  • 2 cups of cider vinegar

Directions – Sauce & Putting it Together:

  1. Mix all ingredients.
  2. Cook to heat through.
  3. Add to shredded pork.
  4. Freeze pork in quart size Ziplocs in family-sized portions (about 3 – 4 oz. per person).
  5. Defrost and simmer to heat through.

Servings: 10 lbs. of meat makes about 87 oz. cooked.

 

 

Herb-Roasted Pork Tenderloin

  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon rubbed sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (1 ½ pound) package pork tenderloins

Directions:

  1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
  2. Prick pork with a fork, and place in marinade, turning to coat. Cover or seal; let stand at room temperature 30 minutes, or chill 2 hours.
  3. Remove pork from marinade, and discard liquid.
  4. Place pork on a rack in a roasting pan.
  5. Bake at 450° for 10 minutes.
  6. Reduce heat to 350°, and bake 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 155°.
  7. Remove from oven, and cover pork loosely with aluminum foil; let stand 10 minutes before serving.

Servings: 8


Honey-Garlic Pork Tenderloin

  • 6 tablespoons lemon juice
  • 6 tablespoons honey
  • 2 ½ tablespoons soy sauce
  • 1 ½ tablespoons dry sherry or chicken broth
  • 3 garlic cloves, pressed
  • ¾  pound pork tenderloin

Directions:

  1. Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove ½ cup mixture, and set aside.
  2. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.
  3. Remove pork, discarding marinade.
  4. Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved ½ cup mixture.

Servings: 2

Note: To serve 4, double all ingredients, and proceed as directed.



Hot Sesame Pork

  • ½ lb. wonton wrappers
  • 2 lb. boneless pork loin cut into ½ X 2”
  • ¾ cup of sesame seeds, divided
  • 1 cup of vegetable oil, divided
  • ½ cup of flour
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • ¼ cup of sesame oil, divided
  • 1/3 cup of soy sauce
  • ¼ cup of rice wine vinegar
  • 10-12 green onions
  • 10 oz. romain lettuce cut 

Directions:

  1. Cut wontons into 1” strips.
  2. Toast ½ cup of seeds in skillet on medium high heat, stirring constantly. Set aside.
  3. Pour ½ cup of oil into skillet. Heat to 375 degrees and fry wonton wrappers until golden. (You can also buy fried wontons and skip this).
  4. Drain wontons on paper towels. Set aside.
  5. Drain skillet.
  6. Combine ¼ cup of seeds, flour, and salt and pepper in 1 gallon Ziploc bag. Add pork. Shake to coat.
  7. Pour 2 tablespoons of sesame oil in skillet on medium heat.
  8. Fry ½ the pork at a time, 6 - 8 minutes until golden. Repeat.
  9. In blender, process toasted seeds, ½ c oil, soy and vinegar.
  10. Combine greens. 
  11. Top with pork and onion.
  12. Pour over sauce and sprinkle with wontons.

Note: You may want more dressing than this.

 

Maple-Glazed Pork Chops with Pecans and Apples
(Southern Living)

  • 1 cup maple syrup
  • 4 teaspoons balsamic vinegar
  • 4 teaspoons brown sugar
  • ¼ teaspoon cinnamon
  • ¾  cup pecan halves, toasted
  • 4 (1-inch-thick) pork chops
  • ¾  teaspoon salt
  • ½  teaspoon freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 2 green apples, cut into (¾ -inch) slices
  • ½  teaspoon salt
  • ¼ cup finely diced crystallized ginger (optional)

Directions:

  1. Whisk together first 4 ingredients in a medium bowl.
  2. Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed.
  3. Arrange pecans in an even layer on wax paper; let cool.
  4. Coarsely chop pecans and set aside.
  5. Sprinkle pork chops evenly with ¾ teaspoon salt and pepper; brush with 1 tablespoon olive oil.
  6. Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with ½ cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.)
  7. Transfer to serving platter. Cover and keep warm.
  8. Sprinkle apple slices evenly with ½ teaspoon salt; brush with remaining 1 tablespoon oil.
  9. Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with ¼ cup syrup mixture.
  10. Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger.
  11. Serve with baked cinnamon apple recipe below. 

Servings: 4

 

Maple Mustard Glazed Pork Roast

  • 1-2 pound boneless pork loin roast
  • 2/3 cup maple syrup
  • 3 tablespoons Dijon-style mustard
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • Salt and pepper, to taste

Directions:

  1. Stir together maple syrup, mustard vinegar, soy sauce, salt, and pepper.
  2. Spread evenly over pork roast and place in a shallow pan.
  3. Roast pork in a 350° F. oven until internal temperature measured with a meat thermometer, reaches 160° F., about 45 minutes to 1¼ hours.
  4. Remove from oven and let rest 10 minutes before slicing to serve.

 

 

Pork Chop Marinade

  • 6 pork chops-1-¼” thick with bone-in
  • ½ C soy sauce
  • ¼ C oil
  • 2 T ketchup
  • T vinegar
  • ½ t pepper
  • cloves garlic
  • ¼ C molasses
  • ½ t ginger

Directions:

  1. Marinate 6-24 hours.
  2. Indirect Grill Method: 35 - 40 minutes until juices run clear, turning once and brushing with marinade. (This means turn one side of grill on and place meat on other side.)
  3. OR Direct Grill Method: Grill pork, covered with grill lid, over med-high heat about 10-12 minutes or till thermometer registers 160, turning once.

 

Pork ‘n Onion Kabobs

Kabobs:

  • 2 lb. pork loin cut into 1” cubes (Have butcher do this but ask him to remove fat first!).
  • 3 med onions, cut into 1” wedges (1/8 then ½)

Marinade:

  • ½ c soy sauce
  • ¼ c chile sauce
  • ¼ c honey
  • 2 tablespoons oil
  • 2 tablespoons curry powder (½ if desired)
  • 2 tablespoons finely chopped onion

Directions:

  1. Mix all marinade ingredients together. Reserve ½ for basting.
  2. Marinate pork in ½ of the marinade for 3 hours.
  3. Soak skewers in water.
  4. Discard marinade and alternate pork and onion on skewers.
  5. Grill over med heat 5 minutes.
  6. Turn and baste with reserved marinade.
  7. Grill and baste 15 minutes more.

 

Pork Tenderloins with Cinnamon

  • 2 lb. pork
  • ¼ cup soy
  • 1 ½ teaspoon cinnamon
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 2 tablespoons sherry
  • 1 teaspoon powdered ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice

Directions:

  1. Place pork in roasting pan. (Or, if you half the recipe, place one tenderloin in a loaf pan).
  2. Pour sauce over pork.
  3. Bake 45 min or until 145 degrees, basting frequently with sauce.
  4. Slice and serve hot with pan juices.
  5. Serve with baked cinnamon baked apple recipe or sweet potato casserole below. 

 

Baked Cinnamon Apples to go with Tenderloin:

          Ingredients:

  • 8 cups peeled and sliced apples 
  • 1/2 cup sugar 
  • 3 Tbsp. all purpose flour 
  • 1 tsp. ground cinnamon 
  • 1/4 tsp. ground ginger 
  • 1/4 tsp. ground nutmeg 

      Directions: 

1. Preheat oven to 350 degrees F (175 degrees C). Cook apples in a shallow round pot. 

2. Toss apples with other ingredients.

3. Bake in preheated oven for 30 minutes.

4. Pour 3-1/2 T water over apples if they are dry and continue baking until tender, about 15 minutes more.

Oven roasted Sweet potato wedges: 

  • 6 big sweet potatos
  • 1 tsp. cinnamon 
  • 1/4 tsp. cayenne pepper 
  • 1/2 tsp. salt 
  • 2 Tbsp. olive oil 

Directions: 

1. Preheat oven to 400 degrees. 

2. Cut sweet potatoes into small cubes.

3. Place cut sweet potatoes on a roasting pan and sprinkle spices and oil on sweet potatoes. 

4. Cook for 30-40 min. until very crispy. 

 

Garlic Herb Potato Wedges:

  • 2 1⁄4 pound russet potatoes scrubbed and rinsed
  • 3 tablespoon olive oil
  • 4 1⁄2 cloves garlic minced and mashed against the cutting board with the flat of a knife
  • 3⁄8 teaspoon dried rosemary crushed fine
  • 3⁄8 teaspoon dried oregano
  • 3⁄8 teaspoon dried thyme
  • 3⁄8 teaspoon paprika
  • 3⁄8 teaspoon freshly ground black pepper
  • 3⁄4 teaspoon salt

Directions: 

1. Preheat oven to 425 degrees F.

2. Cut each potato in half lengthwise.

3. Cut each half, lengthwise, into 4 equally sized wedges.

4. Add the potato wedges to a large mixing bowl with the rest of the ingredients.

5. Toss meticulously to coat the potatoes evenly.

6. Line a sheet pan with foil.

7. Place the potato wedges, skin side down, on the foil.

8. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender.

9. Serve immediately, sprinkled with more salt if desired.

 

Southern Living Sweet Potato Casserole: 

  • 3 cups sweet potatoes baked and mashed
  • 1⁄3 cup brown sugar 
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1⁄2 cup milk
  • 4 T melted butter 

Topping:

  • 1⁄3 cup brown sugar 
  • 1⁄3 cup almond flour
  • 4 T melted butter 
  • 1 cup chopped pecans

Directions: 

1. Preheat oven to 400°F.

2. With a fork, pierce sweet potato skin 5-6 times.

3. Place on baking sheet lined with foil.

4. Bake until tender, 45 minutes to 1 hour.

5. Combine first 6 ingredients.

6. Blend thoroughly and pour into a buttered 1 1/2 to 2-quart casserole dish.

7. Mix remaining ingredients together and sprinkle over top.

8. Bake at 350° for 30 to 40 minutes, until hot and browned.

 

 

Sausage & Peppers

  • 1 tablespoon olive oil
  • 1 lb. Italian
  • 2 peppers, sliced thickly
  • 1 onion, sliced thinly

Directions:

  1. Pour olive oil in pan.
  2. Brown sausage 10 minutes, turning to brown each side.
  3. Pierce each sausage so juice comes out.
  4. Add peppers and onion. Cover and simmer 10 minutes.
  5. Uncover. Cook until soupy or until you like the veggies. (I like them crisp so I take it off now.).
  6. Serve with cold tomato and parmesan cheese serperate from meal or jackson honest potato chips sold at Target or Earth Fare. 

 

 

 

For more pork recipes, see also:

Dinners, Asian

 

Poultry



All Season Grill Chicken

  • 1 ½ cups water mixed with a packet of chili mix
  • ¾ cup red wine vinegar
  • 1 tablespoon horseradish
  • 2 cloves garlic
  • 1 teaspoon salt

Directions:

  1. Marinate 4 or more chicken breasts cut in half.
  2. Grill.

 

Alice Springs Chicken
(Outback Steakhouse)

Honey Mustard Marinade:

  • ½ cup  grey poupon Dijon mustard
  • ½ cup  honey
  • 1 ½ teaspoon vegetable oil
  • ½ teaspoon of lemon juice


          Chicken:

  • 4  chicken breast halves -without skin; boneless
  • 1 tablespoon of vegetable oil
  • 2 cups mushrooms, sliced
  • 2 tablespoons of butter

        Toppings: 

  • Salt and pepper, to taste
  • Paprika, to taste
  • 8 slices of bacon, cooked
  • 1 cup of Monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 2 teaspoons of parsley; finely chopped

      Directions:

  1. Use an electric mixer to combine the Dijon mustard, honey, 1 ½ teaspoons oil, and lemon juice in a small bowl.
  2. Whip the mixture for about 30 seconds.
  3. Pour about two-thirds of the marinade over the chicken breasts and marinate them,
  4. covered, in the refrigerator for about 2 hours.
  5. Chill the remaining marinade until later.
  6. After the chicken has marinated, preheat the oven to 375 degrees F.
  7. Over medium heat on stove top, heat an oven proof frying pan large enough to hold all four breasts and 1 tablespoon of oil. (If you don't have an oven proof skillet, transfer the chicken to a baking dish for baking).
  8. Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.
  9. As the chicken is cooking, in a small frying pan sauté the sliced mushrooms in the butter.
  10. Brush each seared chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.
  11. Season the chicken with salt, pepper, and a dash of paprika.
  12. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the
  13. sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
  14. Spread ¼ cup of Monterey Jack cheese onto each breast followed by ¼ cup of cheddar.
  15. Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
  16. Sprinkle each chicken breast with ½ teaspoon parsley before serving.
  17. Put extra honey mustard marinade into a small bowl to serve on the side.

Servings: 4

 

 

Beth's Chicken Marinade

  • 1/4 c chopped onion
  • 2 cloves fresh garlic
  • 1/2 c vegetable oil
  • 1/3 c vinegar
  • 1/2 c soy sauce
  • 1 Tbs parsley
  • 1 Tbs dried mustard
  • 1 tsp pepper
  • 6 chicken breasts

      Directions:
  1. Process onion and garlic together in food processor to mince very fine.
  2. Add other ingredients and pulse to mix.
  3. Enough for about 6 boneless breast halves.
  4. Can add cheddar and bacon and make alice springs chicken.

      Honey Mustard:

  • 1/4 c honey
  • 1/4 c dijon mustard 
  • 1 tsp. olive oil
  1. Heat grill on high, closed.
  2. Open and decrease to low after 10 minutes.
  3. Brush grill.
  4. Add chicken.
  5. Close grill.
  6. Cook 15 minutes. Flip.
  7. Cook 15 minutes.

 

 

Chicken Broth

  • Whole chicken
  • 1 cup water
  • 1 halved onion
  • Halved slices of celery
  • Halved carrot
  • 4 bouillon cubes

Directions:

  1. Empty cavity.
  2. Put neck and liver in pot, NOT HEART.
  3. Put in Crockpot: chicken, water, onion, celery, carrot, and bouillon cubes.
  4. Broth that results is double strength and yum!
  5. Refrigerate, skim fat, and freeze or use. If freeze chicken too, be sure to add some broth in bag.

 

 

Chicken Parmesan

  • 6 boneless, skinless chicken breast halves
  • Salt and freshly ground pepper to taste
  • Flour
  • 2 eggs
  • 1 teaspoon water
  • Italian bread crumbs
  • 1 stick butter
  • Jarred spaghetti sauce
  • Sliced or shredded mozzarella
  • ½ teaspoon oregano
  • Fresh shredded parmesan

Directions:

  1. Pound chicken breasts to ¼ inch. Sprinkle chicken with salt and pepper.
  2. Dredge chicken in flour.
  3. Combine eggs and water with fork.
  4. Dip chicken into egg and then bread crumbs.
  5. Pound lightly with flat side of knife to make crumbs adhere.
  6. Place breaded chicken on rack and dry briefly so that crumbs will adhere.
  7. Melt butter in large skillet and cook over moderate heat until golden on all sides.
  8. Put chicken cutlets in a shallow roasting pan; top with mozzarella and sauce. Sprinkle with oregano and parmesan cheese.
  9. (Freeze if desired).
  10. Bake thawed chicken at 350 degrees for 20 minutes.

Servings: 6

 

Chicken Parmesan (see below for Tomato Sauce recipe)
(Southern Living, February 2004)

  • 1 cup Italian-seasoned breadcrumbs
  • 2 tablespoons all-purpose flour
  • ½  teaspoon ground red pepper
  • 2 skinned and boned chicken breasts
  • 2 egg whites, lightly beaten
  • 1 tablespoon olive oil
  • Tomato Sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese

Directions – Chicken Parmesan:

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
  3. Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Repeat procedure with remaining chicken breast.
  5. Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
  6. Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce (see below) and cheeses.
  7. Bake at 350° for 20 minutes or until cheeses melt.

Servings: 2

Tomato Sauce:

  • ½  small onion, chopped
  • 2 garlic cloves, minced
  • Tablespoon olive oil
  • 1 (14 ½ -ounce) can diced tomatoes with basil, garlic, and oregano
  • ¼ cup red wine
  • ½  teaspoon ground red pepper
  • ½  teaspoon salt
  • ¼ cup chopped fresh basil

Directions – Tomato Sauce:

  1. Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender.
  2. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated.
  3. Add salt and basil.

Yield: Makes 1 ½ cups.

 

Country Chicken Casserole (like a Chicken Pot Pie with a crumb topping -yummy!)

Casserole Filling:

  • ¼ cup butter
  • 1/3 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Cups half and half
  • 2 teaspoon chicken bouillon granules
  • 2 cups cubed cooked chicken
  • Package (1 pound) frozen mixed vegetables, thawed

Topping:

  • Cup flour
  • ¼ teaspoon baking powder
  • 1/3 cup butter, softened
  • ¼ cup grated Parmesan cheese
  • Egg

Directions - Filling:

  1. Heat oven to 400º.
  2. Melt butter in large saucepan over medium heat.
  3. Stir in flour, salt and pepper until smooth.
  4. Stir in half and half and bouillon granules. Cook until thickened and mixture comes to a boil, stirring constantly.
  5. Stir in chicken and vegetables; cook until thoroughly heated.
  6. Pour filling into an ungreased 2-quart casserole dish.

Directions - Topping:

  1. In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
  2. Crumble topping over chicken mixture.
  3. Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.

Servings: 6

 

Parmesan Chicken

  • ½ cup butter, melted
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • 1 cup dry bread crumbs (I process wheat bread)
  • ½ cup grated fresh parmesan
  • 6 - 8 boneless skinless chicken breast halves

Directions:

1. Combine butter, mustard, Worcestchire, and salt in pie plate.
2. In plastic bag, combine crumbs and cheese.
3. Dip chicken in butter mixture, shake in crumb mixture.
4. Place in ungreased 13 x 9 inch pan.
5. Drizzle with remaining butter.
6. Bake at 350 degrees for 40 - 45 minutes or until juices run clear.

Servings: 6 – 8.

 

Rosemary Chicken

  • 4 boneless skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • ½ teaspoon garlic powder
  • 2 tablespoons minced fresh rosemary or 2 teaspoon dried rosemary, crushed
  • ½ cup Parmesan cheese
  • Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Place chicken in a greased 9 by 13 inch baking dish.
3. Combine mustard and seasonings together.
4. Spread mustard mixture over chicken.
5. Top with cheese.
6. Bake for 45 minutes or until juices run clear.
7. Serve with garlic herb roasted potato wedge recipe listed at the top. 

 

Sheet pan paleo Chicken Fajitas: 

Ingredients:

MARINADE FOR CHICKEN:

  • 3⁄8 cup avocado oil or olive oil
  • 1⁄3 cup fresh lime juice
  • 4 1⁄2 garlic cloves minced
  • 2 1⁄4 teaspoon salt
  • 1 1⁄2 teaspoon chili powder
  • 3⁄4 teaspoon ground cumin
  • 2 1⁄4 pound boneless, skinless chicken thighs sliced into strips
  • 1 1⁄2 medium red bell pepper diced into strips
  • 1 1⁄2 medium yellow bell pepper diced into strips
  • 1 1⁄2 small white onion sliced

ADVOCADO SAUCE:

  • 1 1⁄2 large ripe avocado
  • 3⁄8 cup full-fat coconut milk
  • 3⁄8 cup chives roughly chopped
  • 3 tablespoon cilantro roughly chopped
  • 3 tablespoon freshly squeezed lime juice
  • 3⁄4 teaspoon Diamond Crystal kosher salt
  • 3⁄8 teaspoon freshly ground black pepper

Directions:

1. Heat your oven to 450°F with the rack in the middle.

2. Place a stainless steel wire rack in a rimmed baking sheet and set aside.

3. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin.

4. Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.)

5. Toss in the sliced peppers and onions, too. Use your hands to combine well.

6. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.

7. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.

8. Switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places.

9. Keep your eyes on the fajitas to make sure nothing burns!

10. While the chicken is cooking, make the Avocado Crema.

11. Cut the avocado in half lengthwise and remove the seed.

12. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.

13. Blitz until smooth.

14. Add some water to thin out the sauce if desired.

15. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice.

16. You can refrigerate the crema in a sealed container for up to 2 days.

17. Once the chicken and veggies are finished cooking, pull the tray out of the oven.

18. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.

 

 

Soups

Chicken Tortilla Soup

  • 3-4 boneless breasts (1 lb) or 1-½ lbs*
  • ½ t olive oil
  • C chopped onion
  • ½ t minced garlic
  • ½ t chili powder
  • ¼ t cumin
  • 1 T lemon juice
  • 2 cans chicken broth
  • 1 C chunky style salsa
  • 1 C frozen corn

Directions

  1. Heat oil over med in soup pot.
  2. Slice chicken in bite-sized chunks. Add to oil.
  3. Raise to high and fry 2 minutes.
  4. Add onion, garlic, and seasoning, stirring, continue to cook 2 minutes.
  5. Add broth, salsa, and corn. Bring to boil. Cover. Reduce. Cook 8-10 minutes. 

* I think it is tastier if I use chicken left over from a roasted chicken or if I cook a chicken all day in a crock-pot with onions and garlic and celery.

 

Sausage-Tortellini Soup

  • 1 lb. Italian Sausage (I use ½ mild sausage and ½ hot)
  • 1 large onion, chopped
  • 1 garlic clove, pressed
  • 3 (14.5 oz) cans beef broth (I use 6 C water and 6 beef bouillon cubes)
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 c dry red wine (I used Cabernet Sauvignon)
  • 2 carrots, thinly sliced (food process)
  • 1 T sugar
  • 2 t Italian seasoning
  • 2 small zucchini, sliced (food process, thick slice blade)
  • 1 (9 oz) package of refrigerated cheese-filled tortellini
  • ½ c shredded parmesan cheese (or Romano)

Directions:

  1. Discard sausage casings.
  2. Cook sausage, onion, and garlic in a Dutch Oven over med-high heat, stirring until sausage crumbles and is no longer pink; drain.
  3. Return to pan. Stir in broth and next 6 ingredients; bring to boil.
  4. Reduce heat; simmer 30 minutes. Skim off fat.
  5. Stir in zucchini and tortellini; simmer 10 minutes.

Yield: 10 cups; Serves 8 - 9

Prep 25 min; Cook 46 min.

SOMETIMES I DOUBLE THIS AND USE 29 oz diced, 14 oz stewed, 24 oz tomato sauce – GREAT!



Stews


Company Beef Stew
NY Times Cookbook Beef Stew

  • 2 lb. chuck, cubed 1”
  • 1 C red wine
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 t salt
  • ½ t pepper
  • 3 slices bacon
  • ½ t thyme
  • 1 large onion, chopped
  • 1 stalk celery
  • 8 oz mushrooms
  • 4 red potatoes, quartered
  • 1 T parsley

Directions:

  1. Marinate in fridge several hours.
  2. Remove meat and dry thoroughly. Reserve marinade.
  3. Cook 3 slices bacon in pot. Brown meat on all sides in bacon grease.
  4. Sprinkle with thyme.
  5. Simmer onion, celery, and mushrooms in butter.
  6. Add to meat and bacon.
  7. Add carrots, potatoes, parsley.
  8. Cover and cook 2-3 hours till tender.

Serves 4-5

 

Chilis


Chili

  • ½ - 1 pound hamburger depending on how meaty you like it
  • 1 medium onion finely chopped
  • 3 garlic cloves finely minced
  • 1 teaspoon paprika
  • 2-3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon coriander
  • 1  14 ounce can diced tomatoes Mexican style
  • 1 can tomato sauce
  • 1 can pinto beans
  • 1can light red kidney beans
  • ½ finely chopped jalapeno chili pepper if desired
  • Chopped green pepper if desired

Directions:

  1. Brown hamburger with the onion, garlic and spices.
  2. Add remaining ingredients.
  3. Can cook in the Crockpot if desired.  (I usually don't add the jalapeno)
  4. Cover the crock pot and cook on low for 8-10 hours.
  5. The hamburger is already cooked when it goes in so it's only to get it heated and the flavors to meld.
  6. Combine meat mixture, tomatoes, and mozzarella chesses.
  7. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13x9 baking dish.
  8. Bake, covered, at 350 for 20 minutes.
  9. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese.
  10. Bake, uncovered, at 350 for 10 more minutes.
  11. Broil 5 ½ inches from heat 2 to 3 minutes or until cheese is lightly browned.
  12. Serve with cast iron skilllet corn bread recipe listed below!

 


Chili

  • ½ lb. dried pinto beans (Soak overnight or boil 3 minutes and then soak 1 hr covered. Simmer 45 minutes in water to cover till skins burst when blown on it on spoon. Do not drain.)
  • 3 lb. whole or chopped tomatoes
  • 3 green pepper, seed and chop in food processor
  • 2 T vegetable oil
  • 4 large onions, chopped
  • 3 cloves garlic, minced
  • ½ C minced parsley
  • 3-½ lb. ground beef
  • 1/3 C chile powder
  • 2 T salt
  • 1-½ t pepper
  • 1 ½ t ground cumin

Directions:

  1. Add tomatoes to beans in water. Simmer 5 minutes.
  2. Sautee peppers in oil 5 minutes in huge skillet.
  3. Add onions, cook till soft.
  4. Add garlic and parsley.
  5. In med kettle lightly brown beef.
  6. Add onion mixture.
  7. Stir in chile powder.
  8. Cook 10 minutes.
  9. Add to beans.
  10. Add all remaining ingredients.
  11. Cover. Simmer 1 hr.
  12. Remove cover.
  13. Simmer 30 more minutes.
  14. Skim fat.
  15. Serve with Cast-Iron skillet cornbread recipe listed below. 

Makes 5+ quarts

Cast-Iron Skillet Cornbread:

  • 1¼ cups all-purpose flour
  • 1 cup fine-grind cornmeal
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 4 large eggs
  • 1½ cups canned creamed corn (from one 15-ounce can)
  • 1 4.5-ounce can mild green chiles, drained, chopped
  • 1½ ounces mild white cheddar, grated (about ½ cup)
  • 1½ ounces Monterey Jack, grated (about ½ cup)
  • ¾ cup unsalted butter (1½ sticks), room temperature
  • ⅔ cup sugar

Directions: 

1. Place rack in middle of oven.

2. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°.

3. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine.

4. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

5. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces.

6. Add egg mixture and mix until just combined.

7. Mix in dry ingredients until barely incorporated.

8. Remove skillet from oven and lightly coat with nonstick spray.

9. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center).

10. Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes.

11. Let cool 10 minutes before serving.


Soup Nazi's Mexican Chicken Chili

Prep time: 10 min     Cook time: 5.25 hours

  • 1 lb. chicken breast fillets (4 fillets)
  • 1 tablespoon olive oil
  • 10 cups water
  • 2 cups chicken stock
  • ½ cup tomato sauce
  • 1 potato, peeled & chopped
  • 1 small onion, diced
  • 1 cup frozen corn
  • ½ cup carrots, sliced
  • 1 stalk celery, diced
  • 1 cup canned diced tomatoes
  • 1 (15 ounce) can red kidney beans, plus liquid
  • ¼ cup diced pimento pepper
  • 1 jalapeno, diced
  • ¼ cup chopped Italian parsley
  • 1 clove garlic, minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • 1 dash cayenne pepper
  • 1 dash basil
  • 1 dash oregano

On the side:

  • Sour cream
  • Pinch chopped Italian parsley
  • Cast-Iron skillet corn bread recipe listed above. 

Directions:

  1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  2. Cook the chicken on both sides until done-- about 7-10 minutes per side.
  3. Cool the chicken until it can be handled.
  4. Do not rinse the pot.
  5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  6. Add the remaining ingredients to the pot and turn heat to high.
  7. Bring mixture to a boil, and then reduce heat and simmer, uncovered, for 4-5 hours.
  8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

4-6 Servings

 

 

Tex/Mex



Baked Chicken Chimichangas Recipe
(Chi Chi’s)

  • 2 ½ cups Chicken; cooked, shredded
  • 2 tablespoons Olive oil
  • ½ cup Onion; chopped
  • 2 Garlic; cloves, minced
  • ½ tablespoon Chili powder
  • 16 ounces Salsa (choice of hotness)
  • ½ teaspoon Cumin; ground
  • ½ teaspoon Cinnamon
  • Pinch of salt, if necessary
  • 6 10-inch flour tortillas
  • 1 cup Refried beans
  • Olive oil (for basting)

Garnish:

  • Serve with Guacamole recipe listed below.  
  • Serve with black bean salsa recipe listed below. 
  • Serve  with Late July tortilla chips sold at Target, Walmart, or Earth Fare. 

Directions:

  1. In large saucepan, sauté onion and garlic in oil until tender.
  2. Stir in chili powder, salsa, cumin and cinnamon.Stir in shredded chicken. Let cool.
  3. Heat oven to 450.Grease rimmed 15 x 10 x 1 baking pan.Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
  4. Top with a scant ½ cup of the chicken mixture.
  5. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
  6. Place chimichangas in greased baking pan, seam side down.
  7. Brush all sides with the oil.
  8. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

6 Servings



Chimichanga Sauce

  1. Sauté some chopped garlic in olive oil.
  2. Add 2 Tablespoon flour.
  3. Mix in some water and chicken base.
  4. Add some chili powder, cumin and rojo mole base.
  5. You can also add cilantro.

Note: Rojo mole base can be found in the larger food chain stores in the ethnic section or in Mexican food stores.



Black Bean Salsa – Southern Living

  • 2 medium tomatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 ½ cups fresh or frozen corn kernels (3 ears fresh corn)
  • ¼ cup finely chopped purple onion
  • 1 Serrano chile pepper, seeded and minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/3 cup fresh lime juice
  • ¼ cup olive oil
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground red pepper

Directions:

  1. Chop tomatoes and bell peppers.
  2. Stir together tomato mixture, corn, and remaining ingredients.
  3. Cover and chill 8 hours.
  4. Serve with Late July tortilla chips sold at Walmart, Target, or Earth Fare.

Yield: Makes 7 cups


Guacamole Salsa

  • 1 avocadoes, mashed
  • ¼ C finely chopped red onion
  • 1 T fresh lime juice
  • 1 T cider vinegar
  • ¼ t salt
  • 1 clove garlic, minced (we prefer them chopped kind of big actually)
  • 1 Serrano chile, finely chopped and seeded
  • ¼ C chopped fresh cilantro
  • Roma tomatoes chopped


Directions:

Combine all but avocado and add it at last minute because it turns brown but tastes fine still.

Taco Seasoning: 


For 1 lb. ground beef:

  • 1 t chili powder
  • ½ t cumin
  • ½ t onion powder
  • ½ t garlic powder
  • 2 T ketchup
  • ¼ C water

Directions:

  1. Brown beef.
  2. Add dry ingredients while browning.
  3. Add ketchup and water.
  4. Stir and cook 5 minutes until most of water evaporates.
  5. Serve with Late July Tortilla chips, chopped tomatoes, green onions, green pepper, black bean salsa or guacomolie recipe listed above.

 

Asian


Chinese BBQ Pork

  • 2 whole pork tenderloins
  • 2T red wine
  • 1T. Brown sugar
  • 1T. Honey
  • ½ t. cinnamon
  • 1 clove crushed garlic
  • 1 green onion, sliced down middle

Directions:

  1. Remove and discard fat from meat.
  2. Combine all ingredients as pork marinade.
  3. Add pork, turning to coat.
  4. Cover and let stand at room temp 1 hour, or refrigerate overnight.
  5. Turn occasionally.
  6. Drain pork, reserve marinade.
  7. Bake in preheated 350-degree oven until done, approx. 45 minutes.
  8. Turn and baste while cooking.
  9. Cut slices on diagonal.
  10. Serve with Cole Slaw recipe listed at the top. 

 

 

Teriyaki Finger Steaks

2 lb. boneless sirloin

Combine:

  • ½ c soy
  • ¼ c vinegar
  • 2 T brown sugar
  • 2 T minced onion
  • 1 T veg. oil
  • 1 clove garlic, minced
  • ½ t ground ginger
  • 1/8 t pepper

Directions:

  1. Pour over meat in Ziploc bag.
  2. Freeze or fridge 2 - 3 hrs.
  3. Drain.
  4. Discard marinade.
  5. Grill over med hot coals 7-10 minutes turning often till done.

    

 Dessert

 

Nestle Toll House Chocolate Chip Pan Cookie 

  • 2 1⁄4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter softened
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup chopped nuts (I like pecans) (optional) 

 

Directions: 

1. Preheat oven to 350.

2. Grease a 13x9 pan.

3. Combine flour, baking soda and salt in small bowl.

4. Beat butter, both sugars and vanilla in large mixer bowl.

5. Add eggs one at a time, beating well after each.

6. Gradually beat flour mixture into butter mixture.

7. Stir in chocolate chips and nuts.

8. Spread into prepared pan.

9. Bake 20-25 minutes or until golden brown.

 

America's Test Kitchen Brownies

  • 1 1⁄4 cups flour
  • 3⁄4 tsp baking powder
  • 1⁄2 tsp salt
  • 6 oz. unsweetened baking chocolate chopped coarse
  • 12 Tbsp {1 1/2 sticks} butter
  • 2 1⁄4 cups sugar
  • 4 eggs
  • 1 Tbsp vanilla extract
  • 1 cup chopped walnuts {optional}

1. Preheat oven to 325 degrees.

2. Grease 9x13 pan.

3. Whisk flour, baking powder and salt together and set aside.

4. Melt chocolate and butter together in microwave for 1-3 minutes; stirring often. Let cool slightly.

5. Gradually whisk in sugar, followed by eggs; one a time until combined.

6. Whisk in vanilla.

7. Fold in flour mixture with a rubber spatula until just combined.

8. Scrape batter into prepared 9x13 pan and smooth with spatula. If desired, add chopped nuts to the top of the batter.

9. Bake for 30-35 minutes, rotating the pan halfway through baking.

10. Brownies will be done when a toothpick inserted in the middle comes out with just a few crumbs. Do not overcook.

11. Let cool completely in pan for about 2 hours. 

 

Flourless Chocolate Torte

Ingredients: 

  • Unsweetened cocoa
  • 16 ounces semisweet chocolate squares coarsely chopped
  • 1⁄2 cup butter
  • 5 large eggs separated
  • 1 tablespoon vanilla extract
  • 1⁄4 cup sugar
  • Sereve with rasberries, strawberries, or blueberries

Directions:

1. Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.

2. Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

3. Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture; whisk until well blended.

4. Beat egg whites at high speed with an electric mixer until soft peaks form.

5. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

6. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended.

7. Spoon batter into prepared pan, spreading evenly.

8. Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

                 

 

 

 

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