Grilled Huli Huli Chicken

This recipe comes from the Taste of Home Magazine.  This is for the month of May 2013.

1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs) (this recipe makes a ton)

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink;  baste occasionally with reserved marinade during last 5 minutes.

Creamy Ham Noodle Casserole

Ingredients

• 10 cups uncooked tricolor spiral pasta
• 4 celery ribs, chopped
• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 3 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
• 3 cups 2% milk
• 1 teaspoon salt
• 4 cups cubed fully cooked ham
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 1 cup crushed butter-flavored crackers

Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.
• Transfer to two greased 13-in. x 9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 2 casseroles (9 servings each).
• I omitted a few ingredients for the kids.  Thanks and enjoy!!

Chicken Fajita's for JANUARY 2013

This is Lyndi.  I will be doing Chicken Fajita's for January.  The recipe is on a previous post of mine if you need it.  The only thing I will do different is decrease the cayenne pepper from the original recipe so it is less spicy.  And substitute chicken for the steak.  Thank you and Happy New Year!!

Crock Pot Creamy Italian Chicken

I am going to do Creamy Italian Chicken for December!!

Paula Deen's Taco Soup

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.  This recipe serves 12-16.

I made Oatmeal Chocalate Chip Cookies.

Slow Cooker Fajitas

Ingredients: 1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips  1 sweet onion, cut into 1/2-inch strips 2 pounds boneless beef sirloin steaks, cut into thin strips  3/4 cup water  2 tablespoons red wine vinegar  1 tablespoon lime juice 1 teaspoon ground cumin  1 teaspoon chili powder  1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper  8 flour tortillas (8 inches), warmed 1/2 cup salsa 1/2 cup shredded cheddar cheese  8 teaspoons minced fresh cilantro  Directions: Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up. Yield: 8 servings. We like to serve these with spanish rice.  Also, adding cilantro to the final product adds a lot of flavor.  Thanks.   Freezing Directions:  Thaw contents of bag.  Then place in slow cooker.  Poor the sauce over the veggies and  meat.  Cook on low for 8-9 hours or until tender.   Serve on tortita's with salsa, cilantro, cheese, sour cream and your other favorite toppings.

Crockpot Mongolian Beef

Ingredients:

•   1.5 pounds beef flank steak, cut into stir fry sized strips

•   2 Tablespoons olive oil

•   0.5 teaspoons minced ginger

•   2 cloves garlic, minced

•   0.75 cup soy sauce (I use lite soy sauce/low sodium)

•   0.75 cup water

•   0.75 cup brown sugar

•   0.25 cup cornstarch

•   0.5 cup shredded carrots

•   3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours.

Servings: 4

 I doubled this recipe to accommodate the 8 serving requirement, but this will feed our family without doubling.

Serve over rice.  It makes a nice rice bowl when you add veggies to the crockpot.  I usually add broccoli and carrots.  You could serve veggies on the side.  My family loves this.   Thanks everyone for changing the date this month!!  

Johnny Carino's Bowtie Pasta

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, add heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)

P.S.  This is a repeat but it was a while ago Becky made this and we were craving it again!!  Thank you for all the fabulous meals.

Freezer Directions:  Thaw the sauce and reheat on stove.  Cook pasta, drain pasta, and toss with the heated sauce.  Serve with veggies or a salad with breadsticks on the side:)

Rosemary Ranch Chicken Kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

FREEZER MEAL DIRECTIONS:

Thaw skewers.  Preheat grill medium-high heat.  Lightly oil the grill grate.  Grill for 8-12 minutes.  If you don't have a grill, cook for 2o minutes in oven at 450 degrees with all the marinade in the pan.

Serve with wild rice and hot bread.

• 
  

April 2012 Lyndi

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Navajo Tacos- Lyndi Sutton

(I chose this recipe because we like to put chili on scones and then top with your normal taco toppings, like lettuce, cheese, sour cream, salsa, etc. Also the servings are less but you only need a little chili to put on each scone. You can choose to eat the Chili alone with the Scone on the side. Either way enjoy!!)

Hearty Bean Chili

*Serves 4-6

INGREDIENTS:

1 pound ground turkey or beef

1 medium yellow onion, chopped

1 yellow or red bell pepper, seeded and chopped

2 cloves of garlic, finely minced or pressed through a garlic press

2 (14.5-ounce) cans diced tomatoes

2 (16-ounce) cans tomato sauce

1 (15-ounce) can red kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon black pepper

1/4 teaspoon dried basil

1 teaspoon salt

1 teaspoon brown sugar

DIRECTIONS:

In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.

Serve with sour cream, shredded cheese and tortilla chips, if desired.

Freezer Directions: Let chili cool and put in gallon size freezer bags. To serve thaw and reheat on stove.

Scones

Add the following ingredients in the order listed: (this recipe makes a good dough in a mixer such as a Bosch or Kitchenetics)

1 cup potato flakes or 2/3 cup potato buds

2/3 cup sugar

2 Tablespoons yeast

2 teaspoons baking powder

1 teaspoon soda

2 teaspoons salt

1/3 cup powdered milk

5 ½ cups water (water should be really warm, add all at once to above mixture)

½ cup oil

8 or 9 cups bread flour (if you are not using bread flour, it may take a little more)

In a bread mixer add all of the seven items first, add water and add oil

Mix in about 4 or 5 cups of flour with beaters until soft dough forms.

Change to bread hook and add the remainder flour. Check occasionally before adding all of the flour to see if bread has lost the sticky feel and you can put your hand or finger on it without sticking.

Transfer dough from bowl to oiled surface and divide dough into four pieces and put in to four 1 gallon freezer bags (lightly oil the inside of the bag). Be sure all of the air is out of the bag and put into the freezer. (Check bags to make sure they are not rising too rapidly for the bag, punch down if necessary.)

This dough can be kept in the freezer and taken out about 6-8 hours before you need to cook the scones. You may need to punch the dough down a couple of times. Roll out on slightly floured surface and cut into 3x4 squares and then pull the dough thin and cook in hot oil. Drain on paper towel and enjoy with jam, honey butter, or marshmallow butter.

One recipe will make about approximately 75 to 100 scones. Enjoy!!