Louisiana Mushroom Pot Pie

1 pound ground turkey
4 T butter
1 small onion, diced
1 cup diced carrots
1 cup frozen peas
1 can mushrooms
1 can cream of mushroom soup
1/2 cup sour cream
1/4 milk
1 cup shredded cheddar cheese
Cajun seasoning (I use Louisiana)
2, pie crusts

Brown turkey with some Cajun seasoning.

Saute onions and carrots in butter until translucent. Add peas, mushrooms, soup, sour cream, milk and some Cajun seasoning and stir well until heated through.

Pour ground turkey into prepared pie crust. Top with shredded cheese. Pour vegetable mixture over top. Top with 2nd pie crust. Cut slits in the top.

Bake at 350° for about 45 minutes or until golden brown.

I highly recommend using the Pioneer woman's thyme pie crust recipe with this. However, if you do, you may only want crust on top as it's very thick.

Prime Rib, Done Right!

Ask for a Standing Rib Roast 1/2 lbs. per person from your butcher. Bones cut off, tied back on

Set out meat for about 1 hr before cooking. (not frozen!!)

Heat oven to 325.

Before you put roast in oven Make a rub

Mix 1TBSP of each.
Onion Salt
Garlic Salt
Sea Salt
Thyme
Rosemary

Rub all over Roast

Stick in oven for 1 hr.

Turn off but DO NOT OPEN OVEN!

In about 3-4 hrs or about 1 1/2 hr before you want to eat

Turn oven back on for 1 Hr. Do not open oven.

It will be done. Promise. This will be a rare in center med. rare towards the ends

Roast should be 135-140 in center. temp will come up a little when sits out.

Let stand about 10 min.

cut and enjoy.

Baked Parmesan Jumbo Shrimp

 

• 12 jumbo shrimp (10 to 12 per lb)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• melted butter
•  lemon, cut in wedges

Peel and devein shrimp, leaving tails intact. Rinse. In a bowl, mix oil, garlic, salt and pepper. Toss shrimp in mixture to coat. Refrigerate 30 mins- 1 hour. In a shallow bowl, mix breadcrumbs and cheese. Heat oven to 475. Place each shrimp in mixture to coat lightly on both sides and place shrimp in an ungreased 9x13 pan (or larger if you're doubling). Shrimp should not touch. Drizzle with melted butter and bake on center rack for 10 minutes. Serve hot with lemon wedges.

Eat. Repeat. Lick fingers.

BBQ'd Ribs

got ribs?

4 lbs loin back ribs
4 cloves garlic

The day before:  Place ribs on rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover and bake at 300 for 2 1/2 hours. 

1 TB sugar
1 TB paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin

Remove ribs from oven and cool slightly. While they're cooling, mix together the above in a small bowl.  Rub  spices over cooled ribs. Cover and refrigerate overnight.

The day of: 

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 TB lemon juice
2 TB chopped onion
1/2 tsp dry mustard
1 clove crushed garlic

In small sauce pan mix together above ingredients. Simmer over medium-low heat for one hour, uncovered, stirring occasionally. Reserve small amount for basting; the remainder is dipping sauce.

Grill on medium heat for 12 minutes covered. Baste with sauce during grilling. Should be nicely browned and glazed.

Hawaiin Grilled Chicken with Lime Coconut Rice

3 pounds of boneless skinless chicken thighs

2 cups soy sauce  (low sodium, the best is Aloha Shoyu)

2 cups water

1 1/2 cups brown sugar
1 bunch of green onions, chopped
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat and bone fragments. Mix all ingredients (minus the chicken) in a large bowl. Add chicken and marinate for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

Tip: This recipe fed 4 adults and 3 kids with a few leftovers. I buy the thighs at Costco. They come in a six pack. For this recipe use 3 packages or double the recipe if you want to use all six packages.

this recipe is from The Girl Who Ate Everything

Lime Coconut Rice:

1 1/2 cups of Thai Jasmine Rice

1 can (13.5 oz) coconut milk

1 3/4 cup water

1 tsp salt

grated peel of one lime

In 3 quart saucepan, bring rice, milk, water and salt to a boil over medium high heat. Stir, reduce heat to lowest setting and simmer the rice, stirring occasionally, for 15 minutes or until all the liquid is absorbed. Stir in the lime peel and serve immediately.

BBQ'd Country Ribs

2/3 cups flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 lbs country style ribs cut into 2 inch chunks

2 TB vegetable oil

Combine in a separate bowl:
2 cups hot water
1 cup ketchup
1/2 tsp chili powder
1/4 tsp hot pepper sauce

1 large onion, halved and sliced

In large ziploc bag, mix first 5 ingredients; shake to coat meat.

In pressure cooker, brown meat on all sides in oil; drain.

Add ketchup mixture. Add onions.

Secure lid. Bring to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. Allow pressure to drop on it's own. Skim fat from sauce if necessary. Serve sauce over ribs.

recipe can be halved (cook for 15 minutes), this makes a LOT

Chicken Enchilda Casserole

12 corn tortillas, homemade or purchased
4 cups cooked, shredded chicken meat (reserve stock)
8 to 16 oz Monterrey Jack cheese, shredded
oil
1 medium onion, chopped
2 cloves garlic, minced
flour
3 cups chicken stock (bouillon or broth)
Sour cream

PREPARATION:

1. Make green chile sauce - recipe below.
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly.

Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.

Makes 12 servings

7 WW points

Pork Chop Dinner

6-8 pork chops depending on size
1 cup water
1 onion
6 potatoes, peeled and cut in big hearty chunks
4 carrots, cut in big chunks
3 TB of steak sauce or Worcestershire sauce
1/4 cup butter
salt and pepper

Prepare onion, carrot and potatoes.

Melt butter in bottom of pressure cooker. Season chops with lots of salt and pepper. Brown chops on both sides in butter and remove to a plate.

Dump onions into pork fat and butter. Top with carrots and potatoes. Place chops on top of veggies. Mix steak sauce with water. Pour over top of chops.

Put lid on pressure cooker lock it. Bring to high pressure. Cook for 15 minutes. Use normal release method and enjoy!

Apple Cheddar Soup

1/2 cup finely chopped onion
1 tbsp butter

Cook together until tender.

2 medium potatoes, peeled and diced
2 cups apple cider
1 tsp fresh thyme or 1/2 dried thyme
1/2 tsp salt
Dash cayenne pepper

Add, bring to a boil and simmer, covered for 15 minutes.

1/2 cup milk
2 tbls flour

Combine in a separate bowl. Add to soup, cook until bubbly.

Add 1 cup shredded sharp cheddar cheese. Stir until melted.

from my sis-in-law... Coral :)

Spaghetti with meatballs

Meatballs:

1 lb ground beef
1 cup bread crumbs
1 TB dried parsley
1 TB grated Parmesan
1/4 tsp pepper
1/8 tsp garlic powder
1 egg, beaten

combine, form into balls (about 12-20), refrigerate.

Sauce:

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 oz) cans tomatoes
2 tsp salt
1 tsp sugar
1 bay leaf
1 (6 oz) can tomato paste
3/4 tsp dried basil
1/2 tsp pepper

In large saucepan over medium heat, saute onion and garlic in oil til onions are translucent. Stir tomatoes, salt, sugar, bay leaf. Cover, reduce heat to low and simmer for 90 minutes. Stir in the rest including meatballs and simmer 30 more minutes. Serve over pasta.

YUMMMMM!!!

Hamburger Buns

2 cups milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 TB or 2 packages yeast
2 tsp salt
about 6 cups flour

In microwave safe bowl, mix first 4 ingredients. Microwave for 1 1/2 - 2 minutes. You want the mixture to be luke warm (butter does not have to melt completely, but you want it soft). Mix in yeast. Let sit for about 5 minutes.

Add salt and 5 cups of flour. Knead in mixer. Add flour as necessary until dough clings to hook and cleans sides of bowl.

Rolls dough into balls (anywhere from 15-25, depending on how big you like your buns). Place on baking sheets (or stones :). Let rise 20 mins-1 hr.

Bake 375 for 15 mins.

Cool slightly before slicing for buns.

Options:
Coat with egg wash and sesame, dill or poppy seeds.
Add 1 TB of dough enhancer with the flour to add more fluff to your buns.
If dough is too much, you can bake them all and freeze the rest. I have also wrapped extra dough around polish dogs, baked them and froze them for future "bagel dogs" (not really a bagel, I know, but they're yummy!)

Chicken Corn Chowder (TexMex style)

• 1 1/2 cups chopped onion
• 3 chicken breasts chopped
  
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa (I used black bean and corn salsa)
  
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

1. In a large saucepan, saute onions and chicken in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

I served with chips and cheese.

Linguine with Artichoke & Lemon

12 oz. linguine (dry or fresh)
1 cup chopped green onion
1/2 tsp. rosemary leaves
1 tbls. olive oil
1 can artichoke hearts/bottoms
2 lrg. garlic cloves, minced or sliced
3/4 cup chicken or vegetable broth
1/4 tsp. Lawry's or Jane's seasoning salt
1/4 tsp. garlic salt
1/2 cup wine substitute (1/4 cup red wine vinegar 1/4 cup water)
1/2 cup whipping cream
1 tsp grated lemon peel
3 tbls. parsley
2/3 cup parmesan cheese, grated
salt and pepper to taste

while pasta is cooking.....

in a frying pan over medium heat, stir onions, garlic and rosemary for 1-2 minutes in olive oil. Add artichokes, broth, wine, cream, lemon peel and stir until boiling.

drain pasta and return to pan. Add artichoke sauce, parsley, and seasonings. Mix together and top with parmesan before serving.

This was SOOOO yummy AND notice there is no meat?

Maryland Crab Cakes

1 lb crab meat (imitation is fine)
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayo
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 tsp. dry mustard
butter or frying oil

Chop crab meat (remove cartilage if you're using fresh crab). In a bowl, mix bread crumbs, egg, mayo and seasonings. Add crab meat and mix gently and thoroughly. If mixture is too dry, add a little more mayo. Shape into desired size cake (about 8-10 for smaller and 6 for larger) Cook cakes in frying pan in just enough fat to prevent sticking, until browned on both sides (about 5 min on each side.

YUM... no topping/dip necessary!!

Enchilada Sauce

INGREDIENTS
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

DIRECTIONS
Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

I used canned beef, monterey jack cheese and cook-yourself tortillas from Costco and made enchiladas.... can I just say "YUMMY!!!!"?

Easy Chicken Pot Pie

2 pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
veggies
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste

Preheat oven to 375 degrees.
Prepare pie shells. Chop and sauté onion. Mix chicken, veggies, sautéed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

For veggies I used a can of peas, some diced carrots and potatoes. Total was about 4 or 5 cups. I think canned corn, broccoli or lima beans would work well also.

Chicken and Broccoli Bake

1 can condensed cream of potato soup
1 cup milk
½ tea season salt
2-3 cups cutup cooked chicken
1 bag (16 oz) frozen broccoli (or fresh), uncooked
1 cup shredded cheddar cheese
1 can French fried onions

Combine in 8x12 baking dish: soup, milk, salt chicken, ½ cheese, ½ onions. Bake covered for 20 minutes (350). Remove the cover. Sprinkle the other half of the cheese and onions on top. Bake 10 more minutes, uncovered. Serve with rice or noodles.

PS. Sorry, classic Mormon casserole... I loved it as a kid... my kids love it today! What can I say? I think I'll go play... in the hay on this beautiful day.... okay I'm done ;)

Taco Chili Soup

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can white or yellow hominy, drained
1 can Mexican tomatoes
1 package Taco mix
1 envelope Ranch dressing mix

Brown ground beef, then drain well. Put beef into a crock pot, then add remaining ingredients, blending well. Cook on HIGH for 2-3 hours.Serve over tortilla chips with shredded cheese, sour cream, and guacamole.

Emily's Kielbasa Pasta Frittata

**sorry I wasn't fast enough to get a picture before consumption**

1 box (12oz) egg fettuccini


2 tbls olive oil


2 tbls butter


1 Kielbasa chopped in bite size pieces


1 cup cream or half n half


1 cup grated Parmesan cheese and or Monterey jack cheese


nutmeg, salt and pepper to taste


1/4 cup fresh parsley


12 eggs, beaten


Preheat oven to 425.

Boil noodles 6 minutes. Drain and set aside.

Heat on medium-high in LARGE oven-safe skillet olive oil and butter. Add Kielbasa. Saute for 3 minutes. Add cream and reduce heat. Add cheese and seasonings, stir. Add pasta and stir or toss to coat with sauce. Add eggs and parsley. Stir gently to combine. Cook for just a minutes until eggs have cooked to bottom of pan, about 3 minutes. Transfer pan to hot oven and bake about 10 minutes, until golden. Flip out onto platter and cut like a pie. You can also serve straight from the pan.

Cafe Rio Mocks

Café Rio Dressing
(this makes a lot – so it’s probably best to half the recipe)

2 cups mayonnaise
2 cups sour cream
10 springs of cilantro
3 los tomatoes (green tomatoes – fresh or canned)
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper ( seeds and all)
Juice of 1 lime
1 or 2 tsp of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

Café Rio Sweet Meat
Tastes just like Café Rio meat and is oh-so-easy to make.

1-2 lbs of beef or pork (the cheapest filets/steaks you can find will work)
¾ cups Pace Salsa (or whatever kind you prefer)
¾ cups brown sugar

Brown the meat in skillet on high heat. (Only a few seconds on both sides will do). Place the meat into the slow cooker.

Combine the salsa and brown sugar an pour over the meat in your slow cooker.

Cook for 4 hours on high or 7 hours on low. With one hour remaining, shred the meat with fork and knife – it should pull apart rather easily. Replace lide and cook fot the remaining hour.

Serve with Riquisimas tortillas (those are the best) – You can butter them and brown them in a frying pan with cheese melted all over. MMMMMMmmmm.

This is great all rolled up in the cheesy tortilla with black beans (add a small can of tomato sauce, salt and a bit of brown sugar to taste), lettuce and rice (cook as directed – adding 2 T butter, 1 cube of chicken bullion, and juice from 1 lime).

Café Rio Dressing – another variation

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (use seeds for spicy, or no seeds for mild, green Tabasco sauce can be a substitute for the jalapeno.

Use a food processor or blender to blend all the ingredients and enjoy.

Café Rio Chicken

Chicken Breast – (was not noted on how much chicken)
1 small bottle KRAFT Italian dressing
1 T chili powder
1 T Cumin
3 cloves garlic

Cook all ingredients in a crock-pot for 4 hours on low, or until the chicken is cooked all the way through)

Shred meat and cook 1 additional hour.