Friday, June 26, 2020

Baked Chicken Wings

Ingredients:
3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings

Directions:

  1. Preheat oven to 375 degrees
  2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
  3. Seal and shake bag to combine ingredients.
  4. Add the chicken wings, reseal and shake to coat.
  5. Arrange chicken wings on a baking sheet.
  6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

Ingredients:
10 soft taco shells
2 c. cooked, shredded chicken
2 c. shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth
1 c. sour cream
4 oz. can diced green chilies (mild)

Directions:
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 pan.
  3. Mix chicken and 1 cup cheese.
  4. Roll up in tortillas and place seam-side down in pan.
  5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
  6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
  8. Pour over enchiladas
  9. Top with remaining cheese.
  10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

CrockPot Chicken & Noodles

Ingredients:
24 oz. package frozen egg noodles
2 - 14.7 oz cans cream of chicken soup
1/2 c. butter (1 stick) cut into pieces
32 oz. chicken broth
mixed vegetables (optional)
chicken bouillon to taste (optional)
6 small or 4 large boneless, skinless chicken breasts
salt and pepper to taste

Directions:
  1. Salt and pepper chicken breasts and place in the bottom of crock pot.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. If using bouillon, whisk with the broth and pour over the soup.
  5. Place lid on crock and turn to low.
  6. Cook for 6 hours.
  7. Remove chicken and tear into pieces.  Add back to pot.
  8. Add noodles and if adding veggies, add those as now.
  9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
  10. Salt and pepper if needed.
  11. Serve

Spaghetti Lasagna



Ingredients:
16 oz. package spaghetti
1 lb. ground beef
1 medium onion, chopped
26 oz. jar meatless spaghetti sauce
1/2 t. seasoned salt
2 eggs
1/3 c. grated Parmesan cheese
5 T. butter, melted
2 c. small curd cottage cheese
4 c. shredded mozzarella cheese

Directions:
  1. Preheat oven to 350 degrees
  2. Cook spaghetti according to package directions.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  4. Stir in the spaghetti sauce and seasoned salt; set aside.
  5. In a large bow, whisk the eggs, Parmesan cheese, and butter.
  6. Drain spaghetti; add to egg mixture and toss to coat.
  7. Place half of the spaghetti mixture ina greased 9x13 baking dish.
  8. Top with half of the cottage cheese, meat sauce, and mozzarella cheese.
  9. Repeat layers.
  10. Cover and bake at 350 degrees for 40 minutes.
  11. Uncover and bake 20-25 minutes longer or until cheese is melted.

Homemade Taco Seasoning



I have tried a couple of different homemade taco seasoning recipes, but this is the one the family likes the most.















Ingredients:
1/4 cup chili powder
3 tablespoons paprika
3 tablespoons cumin
1 1/2 tablespoons salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
2 teaspoons oregano
1 teaspoon black pepper

Directions:
  1. Mix together all ingredients.
  2. Store in an air-tight container.
  • When a recipe calls for a packet of taco seasoning, I use about 2 tablespoons of the homemade mixture.  
  • For each pound of ground beef, use 2 tablespoons mix with 1/4 cup water.

Ham & Turkey Stromboli


Ingredients:
1 sheet Puff Pastry (thawed)
1 egg
1 T. water
1/2 lb. sliced deli ham
1/2 lb. sliced deli turkey
1 c. shredded cheddar cheese

Directions:
1.    Preheat oven to 400 degrees
2.    In a small bowl, beat together egg and water.
3.    Sprinkle work area lightly with flour.
4.    Roll Puff Pastry to a 16" x 12" rectangle
5.    Starting on the short edge, layer ham 1" from the edge.
6.    Repeat with turkey.
7.    Sprinkle with cheese.
8.    Again, starting with the short edge, roll Puff Pastry and filling as you would a jelly roll.
9.    Place seam side down on a cookie sheet.
10.    Tuck ends under.
11.    Brush with egg/water mixture.
12.    Bake at 400 degrees for 25 minutes or until golden brown.
13.    Remove from cookie sheet and place on wire rack for 10 minutes.
14.    Serve and enjoy.

Monday, November 17, 2014

Basic Chicken Stock

Ingredients:
  • Carcass from a roast chicken or about 2 pounds chicken bone, chopped into pieces
  • 3 large carrots, peeled
  • 1 parsnip, peeled
  • 1 large leek, washed
  • 2 onions
  • 1 stalk celery, trimmed
  • Small bunch of parsley
  • Sprig of thyme
  • 1 bay leaf
  • 4 black peppercorns
  • 8 cups boiling water
Directions:
  1. Put the carcass into a large, heavy-bottomed saucepan.
  2. Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
  3. Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
  4. Half cover the pan and simmer gently for 1 1/2 hours or until the liquid is reduced by half.
  5. Allow to cool, then leave in the fridge overnight.
  6. Remove any congealed fat from the top in the morning.
  7. Strain the chicken and vegetables to make the stock.