Fried Chicken

(I used this for chicken tenders and it was SO good!)

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons garlic salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1/2 teaspoon poultry seasoning
• 1 1/3 cups all-purpose flour

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• 1 1/2 cups beer or water
• 1 quart vegetable oil for frying
• 1 (3 pound) whole chicken, cut into pieces

Directions

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

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Ginger Steak

In a bowl large enough to marinate steaks in sauce combine:

½ cup soy sauce
¼ cup finely chapped onion
2 cloves garlic chopped
¼ cup water
2 tablespoons sugar
2 teaspoons powdered ginger

You will probably want to double this sauce. I quadruple it for 11 people
but for 5 I’d just double it. When you have this mixed together put your
steaks in and let marinate for 2 to 4 hours. (I usually get boneless top sirloin
steaks) but you can get any steak that is tender.

If possible use a heavy skillet (like cast iron) heat so that you can sear the
steaks. So sear your steaks on both sides in a couple tablespoons of olive oil, then
I add the sauce to the pan and let cook about 15-20 minutes. You can cut a
steak to see if done enough for your liking if not cool longer. Ready to eat.

**This is Chris' mom's recipe and is a family favorite of theirs!

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Slade's Shishkabobs Slavaki

I modified this recipe, and usually just use 2 large breasts, but there is probably enough marinade for 3 breasts.I also do not use as much olive oil and add fresh chopped mint!

Ingredients:
7 chicken breasts cut into 1 to 11/2 inc cubes
1/2 -2/3 cups olive oil
1/3 cup lemon juice
2/3 cups fresh parsley
3 large cloves garlic
2 tbs Oregano
1 1/2 tsp salt and pepper
2/3 c. chopped onion

Blend in a blender and pour over chicken and then put chicken on bamboo skewers that have een soaked in water and marinate for 4 hrs in fridge.

Grill on BBQ.

Serve in Pita pocket with lettuce, tomato, red onion, feta cheese, kalamata olives, and tzatziki.

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"Grilled" Pizza Dough

1 1/4 cups warm (100 to 110 degrees F) water


2 packages dry yeast

1 tablespoon honey

3 tablespoons good olive oil

4 cups all-purpose flour, plus extra for kneading

2 teaspoons kosher salt

Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal.

Brush with garlic olive oil and bake until the center is mostly cooked. Add toppings and bake until warm and cheese is melty.


Heidi found this recipe from Barefoot Contessa and it is SO yummy. We baked it in the oven but it would be great grilled as well.

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Blackened Salmon

We found this recipe on the Real Simple website, and have used it on chicken as well.  We butterflied the breasts to make them thinner and cook faster while doing the oven method, but have also grilled the chicken.  We serve this with frozen corn seasoned with Tony Chachere's original Creole Seasoning (from walmart) and roasted sweet potatoes and green beans.  The kids like the chicken.  Apparently you can buy blackening spice, but this is very simple to make. 

• 2 1/2 tablespoons paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 3 1/2 tablespoons unsalted butter
• juice of 1 lemon
• 1 lemon, cut into wedges

Directions

1. Heat oven to 400° F.
2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
6. Transfer the salmon to  individual plates and serve with the lemon wedges.

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Chicken Fried Steak & Gravy

Full instructions here

For the steak:

Cube steak (typically 2 steaks per package, each steak will serve 2 people)
Salt, pepper & garlic salt (to taste)
Eggs*
Milk (about 1 T. per egg)
Saltine Crackers*

For the gravy:

Pan drippings from steak
Oil
Flour
Chicken Bullion
Milk
Pepper to taste

Read the post linked above for full instructions - enjoy!

*I cooked this meal for 11 and it took 1 box of saltines and about 4 eggs to cover all the steaks.

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Green Chile Chicken Enchiladas

Sauce:
1 Cube Butter
1 Sm. Onion, chopped
1/2 c. Flour
3-4 c. Milk or Chicken Stock
16oz. Sour Cream
2 4oz. cans Green Chiles
1-2 cubes Chicken Bullion
Salt & Pepper
2-3 Chicken Breasts, cooked & shredded


Melt butter in pan over medium heat, saute onions until soft. Add flour to make a rue.
Add 3-4 cups liquid (Milk or Chicken Stock) until desired thickness is reached.
Add sour cream and green chiles. Add chicken bullion, salt and pepper, and any other desired seasonings to taste. Stir in shredded chicken.

Enchiladas:
Corn Tortillas
Shredded Cheese
Prepared Sauce

Preheat oven to 350°
In a 13x9 casserole dish layer ingredients several times until full (we usually start with tortillas, sauce, then cheese 2-3 times ending with sauce and cheese)
Bake in pre-heated oven for 30 minutes until warm and bubbly.

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Black bean burgers

This recipe is very good. I have substituted quinoa for the brown rice. Maesyn even liked it.

Recipe from here

Burgers:

4 pieces day-old or toasted whole wheat sandwich bread

2 tbsp olive or canola oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp minced jalapeno pepper, membranes and seeds removed

1 tsp ground cumin

1 (15 oz.) can black beans, drained and rinsed

1 1/4 cups cooked brown rice

2 tsp fresh lime juice

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup chopped cilantro

Cilantro-Lime Mayo:

1/2 cup mayonnaise

2 tsp fresh lime juice

2 tbsp finely chopped cilantro

1/2 tsp ground cumin

1/4 tsp freshly ground black pepper

4 whole-wheat buns

1/2 cup cotija cheese (found in most supermarkets)

4 large slices tomato

12 slices avocado

Burgers:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.

Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado. Serve.

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Costa Vida Sweet Pork

3.5 lbs. pork roast

1 bottle mild to medium taco sauce (8 oz.)

1 Tablespoon cumin

1 Cup brown sugar

1- 12 oz. can of Coca-cola

Slow cook the pork roast in a Crock-pot until falling apart. Drain as much juice as possible from the cooked roast. Return roast to Crock-pot, turn heat to medium. Add the rest of the ingredients. Stir until completely combined. Cover and let heat one hour on low.

Serve with Lime Rice, Tomatillo Dressing, and taco salad fixings!

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orange flavored chicken

online recipe- so good- my kids love it!
1 1/2 pound chicken breast meat
***MARINADE***
• 1 1/2 egg white
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon sugar
***ORANGE SAUCE***
• 1 1/2 cup water
• 3/4 cup ketchup
• 3/4 cup sugar
• 0.188 cup vinegar
• 1 1/2 tablespoon soy sauce
• 6 teaspoons cornstarch
• 3 teaspoons sesame oil
• 3 tablespoons vegetable oil
• 1 1/2 tablespoon grated orange peel (wash orange well before removing peel with a grater)
• 3 tablespoons chopped scallion (white part only)
***TO FINISH***
• 6 cups vegetable oil
• 1 1/2 cup cornstarch (in a plastic baggie)
Directions:
Cut chicken breast into 1/2-inch cubes; set aside.

Orange flavored chicken continued
Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly ixed. Add chicken cubes to marinade and stir to coat well.
Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish: Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch.
Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.

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Enchilada Sauce (Red)

Melt in saucepan 2 cubes of margarine

Add:
2/3 cup flour
¼ cup chili powder
1 tsp garlic salt
½ tsp cumin

Dissolve 3 or 4 beef boullion cubes in 6 cups hot water and slowly add to the rest. Stir as you add with a wire whip. Bring to a boil and then reduce heat and simmer for 5 minutes.

I have been making this recipe since I was a little girl. I like it better than any other I have ever tried.

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Marinara Sauce

1 gallon of pizza sauce
1 gallon of tomato sauce
Around 3 cups of water (used to rinse sides of cans and jar)
2 cups of grape jelly
2 cups chopped onions
1/4 - 1/2 cup Italian spices (1 cup oregano, 1/2 cup basil, 2 T. garlic, 2 T. onion, salt and pepper to taste, 1-2 T. crushed red pepper, etc.)
4 cloves of garlic
6-8 cubes beef bouillon (if needed to taste)

Simmer until heated and flavors blend.

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Alfredo Sauce

1 8 oz. package of Cream Cheese
1 cube of Butter or Margarine
4 – 8 oz. of Canned Milk or Cream
½ tsp. of crushed red chili’s
½ tsp. Garlic salt
1 tsp. Italian seasoning
¼ tsp. Pepper
Fresh Herbs Chopped (optional)

Cook until cream cheese is soft and bubbling. Stir and cook noodles. Top with Parmesan cheese. Stir in fresh herbs.

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Jalapeno Pasta Salad

I got this recipe from my grandma and it's as good as it is easy!



1 can Black Beans (drained and rinsed)
1 bag Frozen Corn (thawed)
1 can Black Olives (sliced or chopped)
1 can Green Chiles
1 Small Onion (chopped)
1 Medium Tomato (chopped)
1 lb. Tri-Color Vegetable Rotini Pasta

and the most important ingredient that makes this recipe absolutely delicious...

1/2 Jar Litehouse Jalapeno Ranch Dressing*



Cook Pasta. Prepare other ingredients. Combine all in bowl. Chill and serve.
Yep - it's really that easy!

*The Jalapeno Ranch can be on the spicy side - so if you don't like spicy mix it half and half with regular Litehouse Ranch and it's just as yummy!

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Thai Peanut Butter Chicken

1/4 c. peanut butter
1 T curry powder
1 tsp. salt
1 tsp. pepper
1/8 c. lemon juice
2 T brown sugar
1/4 c. soy sauce
2 T fresh ginger, grated
3 garlic cloves, minced
2 T peanut oil
2 tsp. Asian style hot sauce

Mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings or chicken breasts. Marinate for at least 4 hours or overnight.

Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.
*We aren’t fans of wings with all the skin and bones, so we use boneless skinless chicken breasts or tenders.

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Taco Soup

1 - lb. lean ground beef (Or 3 chicken breasts cooked & Shredded)
1 - large onion, chopped
3 - 15 1/4 oz. cans Mexican -style chili beans undrained
1 - 15 1/4oz. can of whole kernel corn,undrained
1 - 14 1/2oz. can of diced tomatoes, undrained
1 -15 oz. can tomato sauce
1 - 4.5 oz. can chopped green chilies
1 - 1 oz. envelope Ranch-style dressing mix
1- 1 1/4oz. envelope taco seasoning mix
1 1/2 c. water (optional)

Cook beef and onions in a pot over med-high heat (or Saute onions and add chicken towards the end to head up and season)

Season with garlic powder and pepper (Don't use salt since seasoning mixes have enough usually)

When meat is done stir in the ranch and taco seasonings and remaining ingredients (it may look really thick at first but it gets soupier as it sits)

Bring to a boil then reduce heat and simmer uncovered for 15 min stirring occasionally

Toppings: Corn Chips, Shredded Lettuce, Chopped Tomato, Sour Cream, Shredded Cheese, Avocado

Makes about 3 1/2 qts.

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Steak Soup

1 Stick Butter
1 c. Flour
1/2 Gallon Water
2 c. Ground Beef - Sautéed
1 c. Onion - Chopped
1 c. Carrots - Chopped
1 c. Celery - Chopped
2 c. Frozen Mixed Vegetables
2 Lg. Cubes Beef Bullion
1 tsp. Salt
2 Potatoes - Cut Small
1 Can Crushed Tomatoes
1 tsp. Pepper

Make rue with flour and butter - add water

Sautee vegetables until wilted add to soup with beef

Bring to a boil then simmer until vegetables are done

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Sarah's Potato Soup

8 Potatoes {Preferably Red}
6 Celery Stalks
4 Carrots
1/2 Large Onion
6 Slices Bacon
2 T. Chicken Bullion
1 qt. Half & Half or Cream

Chop potatoes - place in pot and cover with water and chicken bullion
Bring to a boil then lower to medium heat

Sautee bacon, drain fat and chop
Chop vegetables and sautee in bacon fat until wilted

Add vegetables and bacon to potatoes and cook until potatoes are done.
Slightly mash with potato masher - add cream and salt and pepper to taste

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Corn Chowder

4 T. Butter or Margarine
6 T. Onion - Chopped
3/4 c. Celery - Diced
2 1/2 c. Hot Water
2 c. Raw Potato - Chopped into 1/2 in. Cubes
3 c. Frozen Corn - Thawed
2 T. Sugar
2 tsp. Salt
Pinch of White Pepper
3 T. Flour
1 qt. Half & Half

Melt butter in pan - simmer onion and celery on medium heat until soft but not brown.

Add water, potato, corn and seasonings - cover and simmer 30 minutes or until potatoes are barely tender

Whisk flour into 1 cup of half & half and stir into the soup - add remaining half & half.
Simmer 15 minutes until soup is creamy

Salt and pepper as needed

*Thin with milk or thicken by simmering longer

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Panang Curry

1 or 2 heaping tablespoons of curry paste
2 cans coconut milk
chicken breasts- 2 or 3 lbs max
meat tenderizer
olive oil
1/2 yellow onion
2 red bell peppers
1 green bell pepper
broccoli
zucchini
(you can use any veggies i guess- but this is what i like- and i use what ever bell peppers are on sale)
kaafir lime leaf
(these were way hard to find an i only found them dried at one asian super market- they even had a different name on the package- but when i compared them to pictures on the internet i confirmed that they were probably the same thing).
jasmine rice- steamed

• chop the chicken into bite size pieces, sprinkle with meat tenderizer and saute in olive oil with chopped onions and bell peppers.
• when chicken is cooked add coconut milk and curry paste as well as dried kaffir lime leaf- let simmer for a while.
• steam other veggies.
• remove lime leaf
• serve curry over rice and steamed veggies.
• yum.

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