Mississippi Pot Roast

 

Kaitlyn sent me this recipe when she moved to Virginia. So flavorful!

Source: Allreicpes.com

1 (3 lb) chuck roast

½ (12 ounce) jar pepperoncini

½  (12 ounce) jar pepperoncini juice

½ cup butter

1 packet au jus gravy mix

1 packet ranch dressing packet

Salt and pepper

 

 

 

Season meat with salt and pepper. Brown in oil. Transfer to crock pot or dutch oven. Add remaining ingredients. Cook in crock pot on low for 8 hours, or in covered dutch oven at 350° for 3 hours.

 

I usually add carrots and potatoes halfway through cooking time.

Also makes great sandwiches!

Chicken Shawarma

 

 

A family favorite. Love it with easy homemade Naan.

 

Source: Food Dolls

 

 

8 chicken thighs

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon onion powder

1 teaspoon coriander

2 teaspoons salt to taste

1 teaspoons black pepper to taste

1 cup yogurt

3 Tablespoons tomato paste

juice of 1/2 lemon or 3 tbsp

1 Tablespoons olive oil

 

Place the chicken thighs in a bowl.

 

Sprinkle the seasonings on top of chicken. Follow by adding the yogurt, tomato paste, lemon juice and olive oil. Rub everything together so that the pieces of chicken are thoroughly coated.

 

Either slide chicken thighs onto a skewer shawarma pan, or pack chicken into a 9x5 loaf pan, cover with foil.

 

Bake in the oven at 425 degrees for 60 minutes. If using loaf pan, cover with foil, remove half way through cooking time. If using loaf pan, it may take more time. 

Use a sharp knife to shave slices off the chicken and serve!

*I have subbed the yogurt for sour cream with good results.

 

Sour Cream Enchiladas

Source: Magnolia Table

Two 10-ounce cans mild green enchilada sauce

One 10.5-ounce can cream of  chicken soup

8 oz sour cream

4 cups shredded chicken

4 ounces diced green chiles

3 1/2 cups shredded mozzarella cheese

Ten 10 inch flour tortillas, or corn tortillas

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Preheat oven to 350°.  Spray 9x13 inch pan. In large bowl whisk together enchilada sauce, soup, and sour cream. Spread 1/2 cup of sauce in bottom of pan. In medium bowl, mix chicken, chilis, and 

1 1/12 cups of cheese.  Place small amount of chicken mixture in each tortilla, roll,  and place in pan. Top with remaining sauce, then sprinkle with remaining cheese. Tent with foil, bake for 35 min, removing foil for last 10 minutes of baking. Top with tomatoes and cilantro, serve with lime wedge.

*Notes- This is way too delicious. The tomatoes and cilantro on top are what take it over the top. I like to make four of these at a time and freeze them. From frozen they need to bake for 90 minutes.

Basic Meat Brine

1/4 cup salt
1 quart warm water
1/4 cup sugar- any kind, optional

Mix salt and sugar into warm water until dissolved. Place chicken or pork chops into large ziplock bag, pour in liquid. Keep refrigerated for 1-2 hours. Even 30 minutes is okay. Cook meat as desired.

*Brining chicken and pork makes such a difference! Even if you overcook the pork or chicken a little it will not dry out. I always brine before I grill pork chops or chicken breasts.  The sugar helps the meat brown.

Teriyaki Chicken

Source- Tricia's friend Penny's mom!

1/3 cup brown sugar
1/4 tsp ginger
1 cup beef broth
3 Tbsp soy sauce
2 1/2 T cornstarch mixed in 3 Tbsp cold water
2 T corn syrup or honey
2 Tbsp ketchup
4 chicken breasts

Mix together sauce ingredients and cook over medium heat, stirring constantly until thickened.

Season chicken breasts with salt and pepper, cook in olive oil or other cooking oil until browned very well on one side before turning, cook through. Add chicken to sauce, serve over rice.

Blueberry Brie Grilled Cheese

Source: Tricia and Tami

Hearty French Bread (Harmons!)
Brie Cheese
Sharp White Cheddar
Blueberry Compote
Butter

Blueberry Compote:
2 cups blueberries, fresh or frozen
1/4 cup brown sugar
2 tsp lemon juice

Combine 1 cup of blueberries, sugar, and lemon juice in small saucepan. Cook for 10 minutes, stirring and slightly mashing berries. Add remaining berries, cook for 8 minutes, stirring gently.


Butter bread, place Brie slices on one piece of bread, cheddar on the other. Spread compote on top of cheddar. Put the two pieces of bread together and grill on frying pan or griddle until bread is golden and cheese is melted.

*We made up this recipe on vacation on the Oregon coast where blueberries and blackberries were growing everywhere. We found so many delicious ways to use them!

Chicken Curry

Source: Tami Richardson

1 (14 oz) coconut milk

1 Tbsp curry powder

1 cup chicken broth

2 Tbsp tomato paste

4 garlic cloves, minced

1 Tbsp brown sugar or honey

1 tsp ground ginger

1 small onion diced (I use frozen, pre-chopped)

pinch of cayenne, or sriracha
1/2 tsp dried basil, or 2 Tbsp fresh

2 cups cooked diced chicken

Saute onions until translucent, add garlic and tomato paste, cook for one minute. Add remaining ingredients except chicken. Simmer for 10 minutes. Add chicken. Serve over rice.

*This is a super fast dinner. Sometimes I use canned chicken if I am in a real pinch for time. Vegetable can also be added. Cauliflower is especially good in it.

Stir Fried Rice

Source: adapted from thechipperchef.com

1 Tbsp hoisin sauce (optional)

2 Tbsp soy sauce

1 Tbs butter

3 eggs, beaten

2 Tbsp oil

1 cup frozen peas and carrot combo

3 scallions, sliced (or white onion)

2 cups cooked rice, cold

1 cup diced ham
salt and pepper to taste

Add oil and butter (oil keeps butter from burning)to wok or large frying pan on medium high heat. Add peas, scallions, and carrots. Cook until softened, 2 or 3 minutes. Add cold rice, ham, hoisin and soy sauce. Let it cook until bottom gets golden, stir cook a few minutes longer. Make a well in center of rice for eggs. Scramble, then mix through. Salt and pepper to taste.

*Variations: add chicken or shrimp, or leave meat out. Experiment with other veggies. This is a super fast, 10 minute meal. The rice must be cold, use left over rice or cook earlier in the day and refrigerate.

Chicken and Rice

Source: Natasha’s Kitchen

2 Tbsp olive oil

4 Tbsp butter, divided

1 med onion, finely diced

2 carrots, grated

1 lb chicken thighs, trimmed, cut in 1 inch pieces

2 tsp salt, divided

¼ tsp pepper

6 cups chicken broth, divided

2 cups medium grain rice

1 head garlic

2 Tbsp dry parsley, or 1/3 cup fresh

½ cup parmesan cheese

In dutch oven or heavy bottom pot with lid, over medium/high heat, add olive oil and butter. When melted, and onion, carrots and 1 tsp salt. Sautee until golden, about 4 minutes. Add chicken, 1 tsp salt, and pepper. Saute until chicken is golden on all sides, about 5 min. Increase heat to high, and 1 cup chicken broth to deglaze pan. Boil until most of the liquid is gone.

Add 5 remaining cups of chicken broth, stir in the rice. Without separating garlic cloves, slice the end off the whole head, leaving root end intact. Set the entire head into the center of the rice, sliced side down. Bring to a boil, cover, reduce heat to low, simmer 20 minutes, or until rice is fully cooked and most of the liquid has been absorbed.

Turn off the heat, quickly stir in remaining 2 Tbsp butter, parmesan cheese, and parsley.

*So delicious, similar to a risotto. I often make this with left over chicken, adding it right before serving. When I don’t have a fresh head of garlic, I use 2 Tbsp chopped garlic from a jar. It is also delicious without chicken as a side dish.

Mac and Cheese

Source: Tami Richardson

1 lb macaroni or cavatappi

4 Tbs butter

¼ cup flour

2 cups milk

3 cups grated sharp cheddar cheese

2 tsp salt

½ tsp pepper

Cook pasta according to package directions in salted water.

Meanwhile, melt butter in a large saucepan and add the flour. Cook over low heat for 1 minute. Whisk in small amount of milk until smooth. Whisk in remaining milk until thickened and smooth. Off the heat add cheese, salt, and pepper. Stir gently until cheese is fully melted and sauce is smooth. Drain macaroni and stir into sauce.

*Variations- Gruyere, Gouda, or Swiss are great additions to use half and half with the cheddar. A little blue cheese is also delicious sprinkled in. Lobster or crab are fun occasional additions. Sometimes I add a few tablespoons of cream cheese to make it extra creamy. For baked macaroni, pour into casserole dish, top with buttered bread crumbs, bake at 375° for 30 min. Sliced tomatoes under the bread crumbs is another great variation.