Apple Chutney
2 C. chopped, peeled apples
1/4 C. golden raisins (or regular if that’s all you have on hand)
1/4 C. honey
1 1/2 Tbs. cider vinegar
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground mustard
1/4 tsp. curry powder
In a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until apples are tender.
* I usually double this (sometimes triple) to ensure there's PLENTY for topping the pork chops and saucing up the rice a bit.
Herbed Pork Chops
2 Tbs. flour
1/4 tsp. ground sage
1/4 tsp. dried, crushed thyme
4-6 boneless pork chops (about 3/4 inch thick)
2 Tbs. butter or margarine
1/4 C. chicken broth (or apple sauce or chutney to deglaze the pan)
-On waxed paper, combine flour, sage and thyme. Coat chops lightly with mixture.
-In 10 inch skillet over medium-high heat, melt margarine and cook chops 10 minutes or until browned on both sides. Push chops to one side of skillet.
-Stir in chicken broth (or apple mixture) to loosen brown bits. Reduce heat to low. Cover; cook 3-5 minutes until chops are fork tender. Serve chops with brown rice and apple chutney or applesauce.
-Steph
Thursday 21 July 2011
Monday 18 July 2011
China Sun Pork
1 can (20 oz.) pineapple tidbits
3 Tbs. soy sauce
1 Tbs. cornstarch
1 tsp. white vinegar
1 lb. pork or ham – cut in small cubes
1/8 cup vegetable oil or chicken broth
¼ cup brown sugar
1 garlic clove, pressed
1 tsp. ground ginger
½ onion, cut into fourths
1 cup sliced baby carrots
1 green pepper, cut in chunks
Drain pineapple – reserve ¼ cup juice and mix with ½ cup water, soy sauce, cornstarch, vinegar and set aside. Brown pork or ham in oil or chicken broth. Add to meat garlic and ginger. Cook 1 minute. Add onion and carrots and cook 1 minute. Stir in sauce and brown sugar and add pineapple and green bell peppers. Cook 'till sauce boils and thickens some. Serve over plain rice. Delicious! Makes 6 – 8 servings.
-Sarah
3 Tbs. soy sauce
1 Tbs. cornstarch
1 tsp. white vinegar
1 lb. pork or ham – cut in small cubes
1/8 cup vegetable oil or chicken broth
¼ cup brown sugar
1 garlic clove, pressed
1 tsp. ground ginger
½ onion, cut into fourths
1 cup sliced baby carrots
1 green pepper, cut in chunks
Drain pineapple – reserve ¼ cup juice and mix with ½ cup water, soy sauce, cornstarch, vinegar and set aside. Brown pork or ham in oil or chicken broth. Add to meat garlic and ginger. Cook 1 minute. Add onion and carrots and cook 1 minute. Stir in sauce and brown sugar and add pineapple and green bell peppers. Cook 'till sauce boils and thickens some. Serve over plain rice. Delicious! Makes 6 – 8 servings.
-Sarah
Hawaiian Haystacks
½ cup butter
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.
Serve over sticky, white rice with the following toppings:
grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce
Serves eight.
-Sarah
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.
Serve over sticky, white rice with the following toppings:
grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce
Serves eight.
-Sarah
Family Chicken Fajitas with Spanish Rice
4 boneless, skinless chicken breasts
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas
Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt: cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes
Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt: cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
-Sarah
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas
Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt: cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes
Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt: cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
-Sarah
Crock Pot Sweet and Sour Chicken
4 chicken breasts
¾ cup water
¾ cup ketchup
½ cup sugar
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
4 Tbs. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.
-Sarah
¾ cup water
¾ cup ketchup
½ cup sugar
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
4 Tbs. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.
-Sarah
Pesto Ravioli with Chicken
2 tsp. olive or vegetable oil
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.
-Sarah
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.
-Sarah
Grilled Rosemary Salmon
2 pounds salmon fillets
½ cup vegetable oil
½ cup lemon juice
4 green onions, thinly sliced
3 Tablespoons minced fresh parsley
1 ½ teaspoons minced fresh rosemary
½ teaspoon salt
1/8 teaspoon pepper
Mix above ingredients and then pour over salmon fillet to marinade for about a half hour before grilling. Be sure if the fillet has skin, to cook it skin side down with marinade makings on top. I've also baked this in the oven at 375 for about 15 - 20 minutes with one fillet of salmon.
-Sarah
½ cup vegetable oil
½ cup lemon juice
4 green onions, thinly sliced
3 Tablespoons minced fresh parsley
1 ½ teaspoons minced fresh rosemary
½ teaspoon salt
1/8 teaspoon pepper
Mix above ingredients and then pour over salmon fillet to marinade for about a half hour before grilling. Be sure if the fillet has skin, to cook it skin side down with marinade makings on top. I've also baked this in the oven at 375 for about 15 - 20 minutes with one fillet of salmon.
-Sarah
Chicken Stuffed Crescents
2 cans crescent roll dough
2 chicken breasts boiled in water and shredded
1/4 c. chopped onion
6 Tbs. butter or margarine
6 Tbs. chicken broth
½ tsp. each: garlic salt, poultry seasoning, and pepper
6 oz. cream cheese, cubed
In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings, and cream cheese; set aside. On a jelly roll pan lay open one crescent on pan and spread chicken filling over it. Then lay another crescent over the chicken filling to cover the crescent below it. Repeat with remaining crescents. Bake at 375 for 8-10 minutes.
-Sarah
2 chicken breasts boiled in water and shredded
1/4 c. chopped onion
6 Tbs. butter or margarine
6 Tbs. chicken broth
½ tsp. each: garlic salt, poultry seasoning, and pepper
6 oz. cream cheese, cubed
In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings, and cream cheese; set aside. On a jelly roll pan lay open one crescent on pan and spread chicken filling over it. Then lay another crescent over the chicken filling to cover the crescent below it. Repeat with remaining crescents. Bake at 375 for 8-10 minutes.
-Sarah
Crock Pot Beef Stew
1 ½ lb. lean beef cubed
2 tsp. salt
½ tsp. basil leaf
¼ tsp. pepper
2 stalks celery chopped
1 cup or more chopped baby carrots
1 small onion chopped
1 Can tomato soup
½ can water 1 can Cream of Mushroom Soup
3 potatoes cubed
Place beef in crock pot, sprinkle with the three seasonings. Top with carrots, celery and onion. Combine soup and water and pour over. Cover and bake on low all day. Add potatoes for the last three hours of cooking, or else they will be too soft.
-Sarah
2 tsp. salt
½ tsp. basil leaf
¼ tsp. pepper
2 stalks celery chopped
1 cup or more chopped baby carrots
1 small onion chopped
1 Can tomato soup
½ can water 1 can Cream of Mushroom Soup
3 potatoes cubed
Place beef in crock pot, sprinkle with the three seasonings. Top with carrots, celery and onion. Combine soup and water and pour over. Cover and bake on low all day. Add potatoes for the last three hours of cooking, or else they will be too soft.
-Sarah
Chicken Quesadillas
3 chicken breasts
Juice of one lime
4 medium tomatoes
1 onion
1 green pepper
2 Tbs. fresh cilantro, minced
2 Tbs. vinegar
Grated cheese (as much as desired, I usually use Monterey jack or mozzarella)
8 – 10 flour tortillas
-Sarah
Juice of one lime
4 medium tomatoes
1 onion
1 green pepper
2 Tbs. fresh cilantro, minced
2 Tbs. vinegar
Grated cheese (as much as desired, I usually use Monterey jack or mozzarella)
8 – 10 flour tortillas
-Sarah
New Potatoes and Sun Dried Tomato Grilled Chicken
Wash New Potatoes then cut in half. Place in gallon size zip lock with just enough olive oil, salt and pepper to coat potatoes. Place potatoes on baking sheet, cut side down. Bake at 450 for 25 to 30 minuets.
Marinade two or three chicken breasts in Lawry’s Sun Dried Tomato Marinade for a couple hours, then grill.
I often do a side of Texas Toast and grilled bell peppers and onions with this dish.
-Sarah
Marinade two or three chicken breasts in Lawry’s Sun Dried Tomato Marinade for a couple hours, then grill.
I often do a side of Texas Toast and grilled bell peppers and onions with this dish.
-Sarah
Subscribe to:
Posts (Atom)