Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

11.27.2015

Chinese Lemon Chicken


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Chinese Lemon Chicken- serves 10
7 skinless, boneless chicken thighs
1/3 cup oyster sauce
2-1/2 teaspoons sesame oil
2-1/2 teaspoons white sugar
3 med eggs egg, beaten
salt and pepper to taste
1/4 cup corn flour
1-1/4 cups water
1/3 cup white sugar
1 lemon, juiced
2 (3.4 ounce) packages instant lemon pudding mix
water as needed
1/4 cup toasted sesame seeds
-To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
-Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
-To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
-Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

1.30.2012

Spinach Turkey Meatballs

1 lb low-fat ground turkey
10 oz. chopped spinach (if you use the frozen stuff, thaw and drain well)
1/2 C bread crumbs (I make my own whole wheat crumbs)
1 large egg
2 cloves garlic, minced (I actually use more than that... I LOVE garlic)
1/2 C parmesan cheese
spices (use what you like, I usually just use Italian seasoning)
-Mix the above ingredients together. Then shape into meatballs about the size of 1 mounded tablespoon (I mix everything up with my hands because the best way to shape the meatballs is with your hands). Put a little olive oil into a skillet and put a bunch of meatballs in. Brown and turn. Repeat until all the sides are brown and the meatball is cooked through. Repeat with the rest of the meatballs, placing on plate with paper towel on it to drain the oil. [you can bake these in the oven too, but I prefer cooking them this method]
-Once the meatballs are cooked place them back in the skillet and cover with spaghetti sauce (I usually buy it from the store, but if you're ambitious, make your own!). Simmer for 15-20 mins and serve over your favorite pasta (or I love having these over spaghetti squash*).

*Easy way to cook spaghetti squash: Cut the stem off the squash and then cut the squash in half lengthwise. Scoop out the seeds and discard. Place the two halves flesh side up on a plate. Cover completely with plastic wrap and microwave 7-10 mins (depending on size of squash and how tender you want it). Scoop out of rind and serve in place of spaghetti noodles (or other pastas) or as a side dish. I LOVE spaghetti squash!

10.17.2009

Easy Chicken Pot Pie

  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 1/2 cups cubed cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1/4 teaspoon dried thyme
  • 2 cup biscuick/baking mix
  • 1 cup milk
  • 1 egg

DIRECTIONS

  1. Mix milk, egg and biscuick mix. Pour half of it into the bottom of your greased 9X9 deep glass dish.
  2. In a bowl, combine vegetables, chicken, soup and thyme. Pour into dish. Pour remainder of bisquick mix over chicken mixture. Bake at 400 degrees F for 25-30 minutes or until golden brown.
~The beauty of this recipe is you can make it your own. Add more spices or use a variety of vegetables. Use what you've got and it will be wonderful! I also added a little m

12.17.2008

Fabulously Easy Meatloaf

Favorite meat loaf
-Pam Cole, my Grandma

2 cans tomato sauce (8 ounces)
1/2 cup brown sugar
2 tsp prepared mustard
2 eggs lightly beaten
1 medium onion, minced (if you can find a sweet onion it's great)
1/4 cup bread or cracker crumbs
2 pounds ground beef (I usually use ground turkey)
1 1/2 teaspoons salt
1/4 teaspoon pepper

In small bowl combine tomato sauce, brown sugar and mustard. Set aside. In large mixing bowl combine eggs, onion, crumbs, ground beef, salt and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in ring mold. Pour remaining tomato sauce mixture over top of meat. Cook, uncovered, in microwave - 25 minutes in plastic mold, or 18 minutes in silicone mold, or 22 minutes in glass pan. ( We had to figure out these times each time we bought a new mold! You'll have to experiment.)

10.05.2008

Taco Soup

-adapted from a recipe by Lesley Cunningham, (my aunt) Jacksonville, Alabama

1 1/2 lbs ground beef (I usually use ground turkey)
1 onion (I use onion powder)
1 large can crushed tomatoes
1 small can diced tomatoes
1 can kidney beans
1 can pinto beans
1 can corn
2/3 C salsa
1 TBSP chili powder
1 packet taco seasoning mix (I usually use mild or regular since my kids can't handle the hot)
2 garlic cloves or garlic powder
salt and pepper to taste
1 small can diced green chilis (optional)

-Cook the meat with the onion.
-Add other ingredients and allow to simmer for 15-20 mins or cook in crock pot for 2-3 hours on high or 5-6 hours on low.
-Serve with chips, salsa, sour cream, grated cheese and sliced olives.

~Quick, Easy and Delicious!!

Barbecue Jackpots

-Wendy Sampson

3/4 lb hamburger
2 TBSP chopped onion (or just onion powder or salt)
1/2 C (or so) barbecue sauce
2 TBSP brown sugar
10 oz can biscuits
grated cheddar cheese

-Cook the hamburger and onions.
-Add barbecue sauce and brown sugar.
-Spray or grease muffin pan.
-Separate biscuits and flatten into the bottom of each muffin cup.
-Fill with meat mixture and top with cheese.
-Bake at 400* for 15 mins.
-Serve!

~This is an incredibly quick and easy dinner that we loved as children. I've made this for me and my husband several times because it's so quick and so good. Oh and we would always eat ours with ketchup (but we eat ketchup on just about everything thanks to Grandpa Cole...). :)

Poppyseed Chicken

-Natalie Anderson (or whatever her married name is now...)

3 C cooked chicken, cubed
1 C sour cream
1/4 C milk
1 can cream of chicken soup
1/2 C melted butter
1 1/2 C Ritz crackers, crushed
1-2 TBSP poppy seed

-Place chicken on the bottom of a casserole dish.
-Mix soup, sour cream, and milk and pour over the chicken.
-Mix crushed crackers with butter and poppy seed.
-Sprinkle cracker mixture over top.
-Bake at 350* for 30-40 mins.
-Serve over rice or noodles.

Easy (aka Americanized) Thai Cashew Chicken

-Wendy Sampson

-Heat large skillet to mid-high and add:
1/4 C oil
4 cloves fresh garlic, minced
1 lb thinly sliced chicken
-When chicken is mostly cooked add:
2 TBSP fish sauce
2 TBSP oyster sauce
2 TBSP sugar
1/8 tsp WHITE Pepper
-When chicken is completely cooked add:
1/2 C (or so) roasted cashews
2 red bell peppers (or 1 yellow and 1 red)
-After adding the peppers, cover the pan and steam for 3 mins.
-Serve over rice.

~This is a family favorite and it tastes best served over jasmine rice.

Sour Cream Enchiladas

-Sister Langholf, Albuquerque, New Mexico

1 lb meat (ground beef, chicken or even just sliced cheddar cheese)
1/2 C onion, chopped
8 tortillas (slightly warmed to make rolling them easier)
1 C shredded cheddar cheese
1 can cream of chicken soup
1 C sour cream
8 oz can green chilies
-Cook meat through with onion.
-Add 1/2 tsp salt.
-Mix cream of chicken soup with sour cream and green chilies.
-Place meat and cheese in each tortilla and roll enchiladas.
-Place seam side down in greased casserole dish.
-Pour sour cream mixture over enchiladas and top with more cheese.
-Bake at 400* for 15-20 mins.

Chicken Tortilla Soup

1 lb cooked chicken, cubed
1 large can chicken broth (49 oz)
1 family size can cream of chicken soup (26 oz)
16 oz plain yogurt
1/2 onion chopped and sauteed
garlic (fresh, powder or salt) to taste
1/4 tsp salt
1/8 tsp pepper
8 oz. can chopped green chili
-Mix together above ingredients in large pot and heat through.
-Then add tortillas 15 mins before serving.
12 to 20 corn tortillas (or I use 10 or so flour tortillas) torn or cut into strips

~This is a true New Mexican flavor!

Broccoli Cheese Soup

2 potatoes diced
2 carrots diced
2 stalks celery diced
1 onion diced
2 cubes margarine
1 C flour
5 C water
1 C milk
5 tsp chicken bouillon
16 oz Jar Cheese Whiz
16 oz bag chopped broccoli (cooked)

-Cook veggies (barely covered with water) until tender.
-In frying pan, melt margarine and slowly add flour.
-Stir in milk and water slowly, alternating.
-Stir until thick.
-Add chicken bouillon to cooked veggies (do not drain)
-Add gravy mixture to pot of cooked veggies.
-Add Cheese whiz to pot and stir until blended.
-Add broccoli.
-Heat through and serve.

Chicken a La King

-Wendy Sampson

1/2 C butter
1/2 C flour
1 tsp salt
1/4 tsp pepper
paprika
2 C canned milk
1 3/4 C chicken broth (or water if you don't have any broth)
2 C cooked chicken, chopped (feel free to use the canned stuff)

-In a frying pan, melt butter over low heat.
-Slowly stir in the flour. If you want your sauce to have some color, let this flour mixture burn a little bit.
-Slowly add in milk and broth, alternating.
-Continue stirring until sauce is thick and bubbly.
-Add spices.
-Boil for 1 min.
-Add chicken and heat through.
-Serve over rice (or noodles)

~hint: if you add the liquids too fast you'll get lumpy sauce. If your sauce is too thin mix 1 TBSP with a little bit of water and add it to the sauce. Let it boil for a little bit and your sauce is sure to thicken up!

Terayaki Marinade

-Doug Sampson (my Papa!)

1 part (typically one bottle) soy sauce
2 parts water
1 tsp lemon juice
3 TBSP brown sugar
2 or 3 cloves garlic
1 small onion

-Marinade your meat in this overnight and then cook it however you prefer.
~My Papa would always use this for chicken that he would then grill outside. It was so delicious. Not having a grill, I've done this with chicken and baked it in the oven (still in some of the marinade) for 45 mins and then served.

Easy Fried Rice

Any leftover rice you happen to have in the fridge (if you try to use freshly made rice it will usually glop together and make a huge sticky mess...)
4 or 5 eggs
3 TBSP soy sauce
1 TBSP brown sugar
meat (canned chicken, cubed ham, etc)
cooked veggies (I usually add peas and cubed carrots) [optional]

-Fry your eggs and chop them up, set aside.
-Fry your rice in oil in a frying pan.
-Add soy sauce, brown sugar, eggs, veggies and chopped meat.
-Mix and simmer 15 mins.

10.04.2008

Quick and Easy Alfredo Sauce

1/3 C margarine
1 pkg cream cheese (or cream cheese substitute)
2 tsp garlic powder
2 C milk
1 C parmesan cheese

-Melt margarine in saucepan at medium heat.
-Add softened cream cheese and garlic powder and stir until smooth.
-Add milk, a little at a time.
-Then add parmesan cheese.
-Remove from heat when sauce reaches desired consistency. :) Enjoy!

~I serve this over fettuccini noodles or I use it as a sauce for my veggie pizza or spinach artichoke lasagna.

Parmesan Chicken

• 4 (4 ounce) boneless, skinless chicken breast halves
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1 egg
• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil
DIRECTIONS
1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, melted butter, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Artichoke Spinach Lasagne

• olive oil
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry (I just used a can of spinach, drained and I didn’t worry about squeezing it dry)
• 1 jar alfredo sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Add small amount of olive oil to pan and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfredo sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Homemade Macaroni and Cheese

-Frankie Apistolas of Nimrod Hall, Virginia

3 C uncooked macaroni noodles
butter or margarine, melted
flour
shredded mild cheddar cheese
about 4 C milk (not skim)
2 eggs, beaten
salt and pepper to taste

-Cook noodles according to package instructions and drain.
-Grease 9x12 pan that has high sides (such as a Pyrex pan)
-Spread half of the macaroni noodles on the bottom of the pan.
-Dust the macaroni with flour so the top is lightly covered.
-Dribble melted butter over the flour and sprinkle with salt and pepper
-Add a layer of shredded cheese
-Pile the rest of the macaroni noodles on top of the cheese.
-Add salt and pepper to taste
-Top well with shredded cheese.
-Using a 4 C measure, add eggs and beat, then fill with milk to 4 C.
-Pour the mixture over the top so that it comes within ½ inch of the top of the pan (almost to the top of the macaroni).
-Bake at 375* until the top is brown and it begins to bubble (about 30-40 mins)