French Dip Sandwiches

Combine roast, 1 packet of onion soup mix and water. Add water until the water level is covering the roast half-way. Watch roast to make sure the water level does not cover the roast below 1/4 of the way.
Cook for 4 hours on high or 8 hours on low.
From frozen: Thaw completely and cook in crock pot.

Stir-fried honey-ginger chicken with vegetables

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables


In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).

Butternut Squash and Corn Chowder

2 tablespoons vegetable oil

• 1 ½ pounds butternut squash, peeled, seeded, and cut into 1- inch chunks (about 5 cups)

• 1 box (10 ounces) frozen corn kernels, thawed

• 1 ½ teaspoons curry powder

• coarse salt and ground pepper

• 2 cans (14.5 ounces each) vegetable broth

• ½ heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

From frozen:

Thaw completely. Warm soup in a pot, stir in cream; heat through over medium-low (do not boil)

Here is my recipe for the bread that goes with the Soup.

Herb Bread

• 1 loaf Rhodes Bread Bough, partially thawed

• ¼ cup butter melted

• 1-2 teaspoons dried parsley, oregano, basil or Italian seasoning

• ½ -1 teaspoon garlic salt

• 2-3 tablespoons Parmesan cheese

Cut partially thawed loaf into 12 ½ inch slices, not quite cutting all the way through. Place sliced loaf into a sprayed 8 ½ X 4 bread pan.

In a small bowl, combine butter, seasonings, salt and cheese. Brush each slice front and back with butter mixture. Pour any remaining mixture over the top. Cover with plastic wrap and let rise until 1 inch over top of pan. Remove wrap and bake at 350 degrees 20-30 minutes.

Baked Penne with Chicken and Sun-dried Tomatoes

6 tablespoons of butter

coarse salt and ground pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (8 ounces each), havled horizontally

½ cup plus 2 tablespoons all-purpose flour

4 garlic cloves

6 cups whole milk

10 ounces white mushrooms trimmed and sliced

½ cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 ½ cups shredded provolone

1 cup finely grated parmesan (4 ounces)

1. pre-heat oven to 400 degrees. Butter 2 shallow 2 quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper;; cook until opaque throughout, 3-5 minutes per side. Halve each piece lenghwise, then thinly slice crosswise.

3. In a 5 quart Dutch oven or heavy pot. Melt butter over medium. Add flour and garlic; cook wisking, 1 minute. While whisking add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and ½ cup parmesan cheese.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with ¼ cup of parmesan cheese.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6. To Freeze Prepare through step 4; let cool. Cover tightly with fil and freeze up to 3 months.

7. To Bake From Frozen Preheat oven to 400 degrees, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 ½ hours. Remove foil; bake until golden, about 15 minutes more.

Dave's Grilled Turkey Steaks

- Boneless skinless turkey breast (I found them at Bowman's), marinade is enough for 10-15 pounds of turkey.

- 1 Can Sprite

- 16 oz. low sodium soy sauce

- 2 cups peanut oil

- 1/2 cup lemon juice

- 1 teaspoon garlic powder

- 1 1/2 teaspoons of horsradish paste

Marinade overnight

Grill: grill on high for 10 minutes, rotate turkey and turn down to medium to low until all four sides have been cooked.

Or

Crock Pot: Place in crock pot and cook on high for 4 hours or low for 8 hours.

Z Tejas Green Chile Pork Verde

Ingredients:

3 lbs. Pork butt trimmed and cut in 1 in. chunks

1 1/4 cup Peppers

12 Tomatillos

1 T. Garlic Cloves

8 Bay Leaves

1 cup white onion, chopped

1/2 cup corn oil

1/2 cup cilantro chopped

1 1/2 T. black pepper

1/4 T. kosher salt

Directions:

1. Using a braising pan add onions, pork, salt and pepper.  Cover with water and simmer on medium heat until water is almost evaporated or pork is tender.  Drain meat and set aside.

2. In another braising  pan add the corn oil and heat till it almost smokes.  Add Pork and then brown it stirring occasionally for approximately 15 min.

3.  While you are doing step 1, start the sauce by adding the tomatillos, garlic jalepenos, and bay leaves with 2 cups of water and boil until tomatillos are done approximately 3 minutes of boiling.

4. Add tomatillo sauce and cilantro in a blender and add to step 2.  Cook on low heat for about 15 minutes on low heat.

From Frozen:  Thaw completely in Refrigerator.  Remove press and seal and cover with tin foil.  Bake at 350 degrees for 45-60 minutes or until cheese is bubbly. 

Mexican Chicken Corn Chowder

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 T. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 t. ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 oz) can cream-style corn
1 (4 oz) can diced green chilies, undrained
1/4 t. Tabasco sauce

In a Dutch oven or large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Serve immediately. Garnish with cilantro and tomatoes, if desired.

Lasagna

Sauce:

1 1/2 pounds of fried Hamburger
1 Onion diced
1 - 12 oz. can tomato paste
3 cups of water
1 teaspoon garlic salt
2 tablespoons parsley
1 teaspoon italian seasoning
2 teaspoons chili powder

Combine and let simmer for about 30 minutes


Lasagna noodles:
cook according to box directions


Combine lasagna in a casserole dish:

Layer Lasagna
noodles
Sauce
cottage cheese 8 oz. total
grated cheese
repeat layers

cover with foil and Bake at 350 degrees for 45 minutes

From frozen:
thaw completely, remove press and seal wrap and re-apply foil. Bake at 350 degrees for 45 minutes.

Philly Steak and Cheese Sandwiches

3 Tablespoons olive oil
2 medium onions, sliced into 1/2-inch-thick rings
Salt
Pepper
4 minute steaks (3 ounces each)
2 tablespoons worcestershire sauce
Toasted country bread

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat (oil is in with the onions); cook the onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.

Heat the remaining tablespoon of olive oil (in a bag) in the same skillet over high heat. Season the steaks with salt and pepper. Cook for 30 seconds on each side; remove. Add the worcestershire sauce and 2 tablespoons water to the skillet (worcestershire and water have already been combined), scraping up the browned bits with a wooden spoon. Return the onions to the skillet; toss.

Sandwich the steak, onions and cheese between toasted bread. Serve immediately.

Sweet Chicken and Cilantro Lime Rice

Boneless Skinless Chicken Breasts
2 Cans of Pato Sauce
2 Cups of Brown Sugar


Cook chicken in crock pot with water until it can be shredded (4 hours on high or 8 hours on Low).
Drain all liquid out of crock pot. Shred chicken, add pato sauce and brown sugar into Crock Pot.
Heat and Serve.

Cook rice according to directions on box.

Chicken Vegetable Pot Pie with Parmesan Crust

2 pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 leek, white part only, thinly sliced
4 ribs celery, thinly sliced
2 carrots, peeled and thinly sliced
1 cup frozen petite peas
2 cups diced white new potatoes
1/2 pound button mushrooms, sliced
1 teaspoon dried thyme

Roux: 1 teaspoon salt
1/2 teaspoon white pepper
1 stick butter
1/2 cup flour
1 cup half and half
1 cup chicken broth (from poaching liquid)

Poach chicken for 20 minutes in 4 cups simmering water with bay  
leaves, salt and pepper.  remove chicken; reserve broth.  Cut chicken  
into 1 inch cubes.  In a saucepan, heat butter and saute the leek,  
celery, carrots, peas, potatoes, mushrooms, thyme, salt and pepper for  
2 minutes or until softened.  Add to bowl with chicken.  In same  
saucepan, heat remaining butter over medium heat and whisk in the  
flour to make a roux.  Add half-and-half and 1 cup reserved broth.   
Whisk until smooth, about 3 minutes.  Taste for seasoning.  Add to  
vegetable mixture and toss well.

Crust:
2 1/2 cups flour
4 tablespoon butter
4 tablespoons shortening
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
pinch of cayenne pepper
8 tablespoons iced water
egg wash: 1 egg beaten with 1 tablespoon cream

In bowl of food processor, combine the flour, butter and shortening.   
Pulse on and off until dough is the size of peas.  Add the cheese,  
parsley, thyme, salt and cayenne pepper.  Pulse again until combined,  
about 5 pulses.  With motor running slowly pour in the water until  
dough forms a ball, about 30 seconds.  Remove to floured board and  
roll to a 12-inch diameter.

Place the pot pie filling in a 4-quart ovenproof pan.  Top with dough,  
making sure dough covers filling.  Crimp edges.  Brush with an egg  
wash.  Bake at  375 degrees for 30 minutes or until crust is golden  
and filling is bubbly.  Remove from oven and serve at once.

Serves 6 to 8

French Dip Sandwiches

Combine roast, 1 packet of onion soup mix and water. Add water until
the water level is covering the roast half-way. Watch roast to make
sure the water level does not cover the roast below 1/4 of the way.
Cook for 4 hours on high or 8 hours on low.

Pasta with Prosciutto and Peas

One pinch coarse salt
One pinch ground pepper
12 ounces fettuccine
1T butter
1 large shallot, finely chopped
1/3 C heavy cream
1 10oz package frozen peas
8 slices (4 oz) prosciutto, chopped
1T lemon juice
1T lemon zest
1/3 C parmesan cheese, with a small amount set aside for serving
1/2 C water

In a large pot of boiling water, cook the pasta until al dente. Reserve 1/2 cup water from the pasta. Drain the pasta and return it to the pot.
In a large skillet melt the butter over medium heat. Add the shallot and cook until softened (about 5 minutes). Add the cream, peas and prosciutto and simmer over medium heat until the peas are warmed through.
Stir in the lemon zest and juice, pour the sauce over the pasta. Add the parmesan and season with salt and pepper to taste. Stir in the water to thin the sauce to a consistency you like. Top with additional parmesan.

Ritz Cracker Chicken

Ingredients:
Sour Cream
2 cups of smashed Ritz Crackers
1/2 cup of parmesan cheese
1 tsp. garlic salt

Directions:
cover chicken breast with sour cream and coat in the cracker, cheese and garlic salt breading. Bake uncovered at 350 degrees for 1 hour.

Barbacoa Pork Sandwiches

Ingredients:
4 cans of Tomato Sauce
1 can of Pato Sauce
2 cups of brown sugar

Directions:
Cook Pork Loin in Crock pot with water until it can be shredded (4 hours on high or 8 hours on Low). Drain all liquid out of Crock Pot. Put tomato sauce, pato sauce and brown sugar into Crock Pot, add shredded pork. Heat and Serve.

Pork and Cheese Fiesta

Remove press n’ seal before baking!

Ingredients:
4 flour tortillas
1 T canola oil
1 large onion, chopped
1 jalapeno chile, minced. Remove seeds for less heat
2 garlic cloves, minced
1/2 t ground cumin
kosher salt
ground pepper
2 cans (15 oz) black beans, drained and rinsed
1 C your favorite salsa
12 oz beer or 1 1/2 C water
1 package (10 oz) frozen corn
4 green onion, thinly sliced
2 1/2 C shredded Chedder cheese

Directions:
1. Preheat oven to 400. Trim tortillas to fit your baking dish.
2.Heat oil in a skillet, add the onion, jalapeno, garlic and cumin. Salt and pepper to taste. Cook until onion is softened, about 6 minutes
3.Add beans and beer/water to the skillet and bring to boil. Reduce the heat to medium and simmer until the liquid is almost gone, about 9 minutes. Stir in green onions and corn, save some onions for garnish.
4.Put one trimmed tortilla in the bottom of the pan. layer 1/4 of the bean mix and 1/2 C cheese. Add another tortilla, then repeat 3 times. Spread the salsa on the top layer, sprinkle the remaining cheese on the top. Bake until the cheese on top is melted, about 22 minutes. Sprinkle remaining green onions on top. Slice into wedges and serve with sour cream and salsa.

Thai Lime Coconut Soup

Ingredients:
1 quart chicken stock or vegetable stock
2 stalks lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
2 (13 oz) unsweetened coconut milk
2 T Thai fish sauce (nam pla in some stores)
1 1/2 t sugar
1 (8 oz) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 C cubed cooked chicken
Kosher salt and freshly ground pepper
1/4 C chopped fresh cilantro leaves

Directions:
Bring the stock to a boil over medium heat in soup pot. To make things easier, we added the lemon grass, kaffir lime leaves, ginger, chilies, and garlic into a cheesecloth to remove them easier. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Remove the cheesecloth and squeeze the juice out of it into the soup and throw it away (or just strain all the spices out if you didn't use the cheesecloth).
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Garnish with cilantro. Be careful to avoid chewing lemongrass, ginger or lime leaves.

Masaman Chicken Curry

Ingredients:
4 boneless, skinless chicken breasts cubed
1 can Masaman curry paste
2 cans coconut milk
1 bag Wok Bali frozen vegetables
cooked rice or noodles

Directions:
1. Cook chicken; set aside.
2. Combine curry paste and coconut milk in large saucepan on medium heat. If you like strong curry, use just one can of coconut milk. Bring it to a low boil. Lower the temperature so it doesn't burn.
3. Add the chicken.
4. Add the frozen bag of vegetables and cook for about 6 minutes or until tender.
5. Serve over cooked rice or noodles.