Quick Gourmet Chicken Salad

Ingredients:

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
3/4 cup light mayonnaise
1 cup red grapes, halved
1 green onion, diced
1 stalk celery, diced
1/2 cup diced apple
salt and pepper to taste
pecans or cashews, optional

Directions:

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

Baked Chicken (tastes like it's fried)

Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon garlic
1/3 teaspoon paprika
1/4 teaspoon pepper
6 chicken legs
1/2 cup butter, melted
Red Pepper Flakes (your discretion)

Directions:

Heat oven to 425.

Mix the flour, salt, garlic, paprika, red pepper flakes and pepper in a bowl.

While you are mixing your coating, you'll want to have the butter melting. Melt the butter in the microwave.

Dip the drumsticks into the butter, coating them completely. Then roll in flour mixture to coat them completely. Then, dip them in the butter again and back once again into the flour mixture. You want them to be double coated so as to be extra crispy.

Put the drumsticks in an ungreased or foil lined square pan.

Bake, uncovered, until done. It usually takes about 45-50 minutes.

Yields 6 drumsticks.

Cheesy Ground Beef & Rice Casserole

Ingredients:

1 lbs ground beef
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt
pepper
oregano
1 cup frozen peas

Directions:

1. Preheat oven to 350° F
2. Spray a skillet with cooking spray and turn on the heat to high
3. Roast the onions for a few minutes
4. Add ground beef and garlic, brown the ground beef completely, turn heat to medium
5. Spice with salt, pepper and oregano how you like it
6. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
7. Transfer everything into a casserole dish and bake for 15 minutes
8. Meanwhile combine the rest of the cheese with the sour cream
9. After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

Fried Cabbage With Sausage

Ingredients:

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces
1 (15oz) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of a green bell pepper
few drops of hot sauce (optional)

Directions:

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to the pan. Add remaining ingredients, cover and simmer for 20-25 minutes. Makes about 8 servings.

Dorito Chicken and Cheese Casserole

Ingredients:

3 cups cooked chicken, chopped (I used canned chicken to make this go a little faster)
1 cup sour cream
1 can cream of chicken soup
1 can corn, drained
1/4 cup minced onions
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1 medium sized bag of nacho cheese Dortios, crushed

Directions:

Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Reserve one cup of cheese to the side. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly. 

Roasted Cabbage

Ingredients (per quarter):

1 tablespoon olive oil
2 tablespoons bacon bits
2 tablespoons lemon juice
1 tablespoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole cabbage, quartered

Directions:

Take your whole cabbage and cut it into 4 pieces and place each quarter in an individual piece of foil. Sprinkle/pour all the ingredients on top of each one and wrap tightly. Bake at 425 degrees for 20-30 minutes.

Hobo Casserole

Ingredients:

1 lb. hamburger
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 oz) can cream of mushroom soup
1/8 cup milk
1 1/2 cups french fried onions
salt and pepper, to taste

Directions:

Preheat oven to 350.

Cook hamburger meat until done. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. Slice onions and put on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. 

Mix soup and milk together and spread over cheese. Cover with aluminium foil and bake for 1 to 1 1/2 hours or until potatoes are tender.

Remove foil and top with french fried onions and brown for 5 minutes.

Monterrey Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup BBQ sauce
1/4 cup real bacon bits
1 cup shredded cheese
1 (14oz) can rotel tomatoes, drained
Sliced green onions
Pepper

Directions:

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no longer pink and place on foil lined baking sheet. Top each chicken breast with one tablespoon BBQ sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and one tablespoon bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Breakfast Ham Cups

**Based on a 12 cup cupcake pan**

Ingredients:

6 eggs
1/4 cup milk
Shredded cheese
1/4 of a bell pepper, chopped
1/4 of a small onion, chopped
1 tbsp butter
1 green onion, chopped
Ham slices
salt and pepper to taste

Directions:

Saute the onion and bell peppers in the butter. Beat the eggs together and add in the milk, mix. Spray the muffin pan with non-stick cooking spray. Line each with a slice of ham. Add the cooked onions and bell peppers (divide evenly) into the ham. Sprinkle in some shredded cheese and then pour in the egg mixture (basically allowing a 1/2 egg per cup). Sprinkle the green onion on top and salt and pepper to taste.

Bake at 350 for 25 minutes. The eggs get fluffy and the ham gets crunchy on the edges.

Balsamic Chicken & Vegetables

Ingredients:

4-6 boneless chicken breasts, frozen
1 whole head of garlic
3 sliced zucchini
2 sliced red onions
2 cups sliced mushrooms
1 sliced tomato
1 handful of small grape tomatoes
1 batch asparagus
1/2 cup balsamic vinegar
4 teaspoons worchestershire sauce
salt and pepper

Directions:

1. Salt and pepper your chicken pieces.
2. Put the chicken into the crockpot.
3. Wash and cut all your vegetables and put into a large mixing bowl. Peel the head of garlic, but keep the cloves intact.
4. Toss the vegetables with the balsamic vinegar and worchestershire sauce.
5. Pour the vegetables on top of the chicken.
6. Cover and cook on low for 6-8 hours.

Serve over rice.

Tuna Melts

Ingredients:

5oz tuna
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1 whole jalapeño, diced
2 whole hard boiled eggs, chopped
6 whole swert gerkins, chopped
1/3 cup mayonnaise
2 tablespoons dijon mustard
Splash of pickle juice
Salt and pepper to taste
6 whole English muffins, split
12 slices swiss cheese

Directions:

Combine tuna with onion, bell pepper, jalapeño, eggs, and gerkins. Stir in mayonnaise, dijon mustard, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed.

Preheat oven to 375 degrees.

Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the muffin halves. Use spoon to spread/flatten. Put pan into oven for 5 minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove and serve immediately.

Meatloaf

Ingredients:

1 1/2 lbs ground beef
1 cup cracker crumbs
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce

Topping:

3/4 cup ketchup
2 tablespoons firmly packed brown sugar
3/4 cup water
2 tablespoons mustard
2 tablespoons vinegar

Directions:

Preheat oven to 325.
In a large mixing bowl combine ground beef, cracker crumbs, salt, pepper, egg, onion, and tomato sauce. Mix lightly. Shape into a loaf and place in 9x13 baking dish.

In a small mixing bowl combine the ketchup, brown sugar, water, mustard, and vinegar. Brush the loaf with this mixture.

Place meat loaf in oven and bake 1 1/2 hours, basting occasionally with sauce.

Jagerschnitzel (German)

Ingredients:

1 cup bread crumbs
1 tablespoon flour
Salt and pepper to taste
1 egg, beaten well
1 medium onion, diced
8 oz sliced mushrooms
1 1/2 cups beef broth
1 tablespoon cornstarch
1/2 cup sour cream
4 pork steaks, pounded thin

Directions:

In a shallow dish mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet, over medium-high heat. Dip pork steaks in egg and then coat in bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the meat and place on platter and keep it warm. Add onions and mushrooms to the skillet and cook until lightly browned. Pour in beef broth and simmer for 20 minutes. Stir together the cornstarch and sour cream; add to the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork and serve immediately.

Taco Seasoning

Ingredients:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

**Notes**

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Garlicky Baked Shrimp

Ingredients:

• 
  
• 1  pound  peeled and deveined medium or large shrimp
• 4  cloves garlic, sliced
• 2  tablespoons  white wine
• kosher salt and black pepper
• 1/4  cup  softened butter
• 1/4  cup  panko bread crumbs
• 2  tablespoons  chopped parsley

Directions:

1. Heat oven to 425º F. In a baking dish, combine the shrimp, garlic, white wine, ½ teaspoon salt, and ¼ teaspoon pepper.
2. In a small bowl, combine the butter, bread crumbs, and parsley.
3. Sprinkle over the shrimp and bake until the shrimp are opaque throughout, 15 to 18 minutes.

"Olive Garden" Salad Dressing

Ingredients:

1 packet Good Seasonings Italian Dressing
(Ingredients needed to make dressing; oil, water, vinegar)
½ tsp. dried Italian Seasoning
½ tsp. table salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayonnaise (no Miracle Whip, please)
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbs. water

Directions:

Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package. Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning).

Using a whisk, mix all ingredients until mixed thoroughly combined. Serve with your favorite salad fixings.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks. Be sure to give the bottle a good shake before using.

Meaty Cheese Manicotti

Ingredients:

1 (8oz) package manicotti pasta
1/2 lb hot italian sausage
1/2 lb ground beef
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2oz) can diced tomatoes with basil, garlic,  and oregano,  drained
2 cups (8oz) mozzarella cheese
3/4 cup shredded parmesean cheese

Directions:

Cook pasta according to package directions; rinse in cold water. Drain. Place on wire rack in single layer.

Cook Italian sausage, ground beef, and onions in large skillet,  stirring until meat crumbles and is no longer pink. Drain and set aside.

Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients;  reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat, cover and set aside.

Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells;  arrange shells in a lightly greased 9x13 inch baking dish.

Bake, uncovered, at 350 for 20 minutes.  Uncover and pour cream mixture evenly over shells; sprinkle with parmesean cheese. Bake, uncovered,  at 350 for 10 more minutes. Broil 5 1/2 inches from heat for 2 to 3 minutes or until cheese is lightly browned.

Baked Sweet and Sour Chicken

Ingredients:

The Chicken Coating

3-4 boneless chicken breasts

salt and pepper

2 eggs, beaten

1/4 cup canola oil

cornstarch

The Sweet and Sour Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions:

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes (1 inch works best). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Perfect Potato Soup

Ingredients:

6 slices thin bacon, cut into 1-inch pieces
1 whole medium onion, diced
3 whole carrots, scrubbed, cleaned, and diced
3 stalks celery, diced
6 small potatoes, peeled and diced
8 cups chicken or vegetable broth
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt, more to taste
Black pepper to taste
1/2 teaspoon Cajun spice mix
1 teaspoon fresh minced parsley
1 cup grated cheese of your choice

Directions:

Add bacon pieces to a soup pit over medium high heat and cook bacon until crisp and fast is tendered. Remove the bacon from the pot and set aside. Pour off most of the grease, but do NOT clean the pot.

Return pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until potatoes are starting to get tender. Whisk together the flour and the milk, then pour until the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food processer** until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in the cream, then stir in the parsley, reserving a little for garnishment.

Serve in bowls garnished with parsley, grated cheese, and crisp bacon pieces.

** This recipe states to BLEND the soup in a blender/food processer. I tried this and with me holding into the lid as I always do it blew the lid off and went all over me leaving some burns on my arm. My suggestion (what I ended up doing) is taking half the soup out and using a masher or hand mixer **

Sloppy Joes

Ingredients:

2 tablespoons butter
2 1/2 lb ground beef
1/2 whole large onion, diced
1 whole large bell pepper, diced
5 cloves garlic, minced
1 1/2 cup ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder (more to taste)
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes (more to taste)
Worcestershire sauce, to taste
2 tablespoons tomato paste (optional)
Tabasco sauce (optional; to taste)
Salt to taste
Pepper to taste

Directions:

Add butter to a large skillet and over medium high heat and melt. Then add ground need and cook until brown. Drain most if the fat and discard.

Add onions, green peppers, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili powder, dry mustard, red pepper flakes, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desires. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle it skillet. Spoon meat mixture over the rolls and topping with a slice of cheese if desired.