Crispy Cheddar Chicken (June)

Okay Ladies I am going to be making Crispy Cheddar Chicken for June.  I will post the recipe at a later time.

- Jackie

Tuscana Soup (Olive Garden)

• 1 lb Italian sausage -  
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (I like to use more!!) 
• 1 large onion, chopped
• 1/4 cup bacon bit (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions Brown sausage.  I like it well done, kind of crispy.  It holds up better in the soup pot.  Remove sausage.  Add chicken broth and water to pot and stir.  Saute onions and garlic.  Add potatoes and water.  Cook on medium heat until potatoes are done.  Add sausage and bacon.  Add and pepper to taste.  Add kale and cream, and simmer for a few minutes.

*For your frozen bag of soup: you'll need to add the salt,pepper, and potatoes yourself!!!!

Read more: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298#ixzz1vjjxkDTj

Im terribly sorry, I checked the blog last week and didn't put on what I was making.  I didn't check it this week and I feel like a loser :(  I already made Chicken Enchiladas.  Mine are made out of cream of mushroom.  I hope Shauna's are a little different.  Again, Im so sorry!

Chicken Enchiladas:

4 cups cooked chicken breasts cut up or shredded
1 tsp garlic salt
1 cup sour cream
1 can cream of mushroom soup (If you like it creamy you may want 2 cans)
2 cups of cheddar cheese
2 cups of Monterrey jack cheese (1 c. Monterrey, 1c. cheddar is a good option)
4 ounce can of green chilies ( I only used 1/2 the can because of Children)
8-10 flour tortillas

To Freeze:
Cook and dice chicken, combine all ingredients except chicken and cheese.  Place 1 cup of cheese aside for topping.  Leaving enough tortilla to roll over, place approx. 1 heaping Tbsp of filling, then layer chicken and cheese.  Roll tortilla up and place in greased cooking pan.  Cover with extra filling and sprinkle with cheese.  May add milk, 1/4 c. at a time, to remaining filling in order to cover enchiladas.  Cover with foil.

To Prepare:

Preheat oven to 350.  Cook with foil on for approximately 30 minutes.  Remove foil and cook additional 15-20 min., until bubbling and cheese completely melted.

We like to serve this with salad and green beans.

Tangy Meatballs

Tangy Meatballs
Ingredients:
2 eggs
2 c oatmeal
1 (12-oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lbs of ground beef

Sauce:
2 c catsup
2 tsp liquid smoke
1 1/2 cup brown sugar
1/2 c chopped onion
1/2 tsp garlic powder
1/2 c water

Meatballs: Mix ground beef with all ingredients. Form balls and bake uncovered at 375 for 30 minutes. Remove from oven and drain. (I made these with 93/7 lean hamburger so you won't have much grease) Sauce: Pour over meatballs and bake 20 minutes more or until meatballs are done.

Suggested sides:

We love to eat these over rice. I usually have a green salad and a vegetable.

Tisha Flora
florafamily6@msn.com

May 9, 2012 - Chicken Enchiladas - Shauna Williams

Hello everyone - this is the first time I've ever written on a blog - Don't have a clue what I'm doing. ;) Anyhoo, I'm going to post my recipe soon, but I just wanted to put on here that I am making Chicken Enchiladas  - just didn't want two of us doing the same thing. I'm thrilled to be a part of the group - I'm hoping this will make my life easier - since going full time at the Credit Union, cooking has taken a backseat! (I promise I still know how to cook!) See you soon! Shauna

May 2012 Meat Loaf Cordon Bleu

Meat Loaf Cordon Bleu

2 Eggs
1/4 cup minced parsley
1/4 cup bread crumbs
1/2 cup chicken broth
2 cloves garlic pressed
2 tsp. salt
1 tsp tarragon
1 tsp. dried mustard
1/4 tsp. black pepper
2 pounds lean ground beef
1/2 cup chopped green onions green portion included
1 Tblsp. butter
1 cup shredded Swiss cheese
2 oz. Prosciutto ham chopped  coarsely

Preheat oven to 350. F. Beat eggs. Add 2 Tbsp. Parsley, bread crumbs, broth garlic, salt tarragon, mustard and pepper. Beat well. Mix in ground beef. Set aside.

Saute onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a bowl. Set aside.

Divide the meat mixture into two equal parts. Pat on part into a loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese.

Bake 45 minutes. Remove Loaf pan from oven and drain of fat. Bake an additional 30 minutes.

Serve with sides such as potatotes, salad or a nice pasta salad. This can also be served cold cut into thin slices for sandwiches. We prefer it hot.

Angela Rydalch

MAY 2012- Asian Pork Ribs 3rd Week Group

Asian Pork(Beef) Ribs in the CrockPot - Jackie Rawlins (3rd week group)

Ingredients:

Package of Beef/Pork short ribs

--1 cup soy sauce 

--1 cup brown sugar

--5 whole jalapeno peppers (Use what you think is appropriate for your family.While nursing I only use 2-3 peppers.)

--1/2 cup water

The Directions.

Place ribs into the crockpot. 

Then mix the soy sauce, water and brown sugar - pour over ribs, and throw in the WHOLE (don't cut them!) jalapenos on top.

If frozen, cook them on high for an hour, then use a spoon to smash them down further into the crock. Then cook on low for another 8 hours. Remember to discard whole peppers before serving.

If not frozen cook on low 5 - 6 hours. I like to move the ribs around and turn them over and such so the whole rib gets some of that yummy sauce.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you set the table.

We served this with rice, green beans and salad. (Oh and don't forget the rolls so you can soak up the yummy sauce.)

** If you want to make this and freezer for later - heat up sauce in pan with peppers in it.  Bring to boil - then let simmer for 20 - 30 minutes. Remove and discard the jalapenos. Let the sauce cool - then put ribs in freezer bags and pour sauce over them. They are then ready to freeze.