Pork Chops in Red Sauce

6 pork chops or 10 boneless pork chops
1 can of Tomato soup
1/2 cup water
1 tsp Worcestershire sauce
1/2 tsp  salt
3 potatoes, quartered
4 carrots, cut in half and then cut lengthwise


Brown pork chops in skillet
Place in the bottom of a casserole dish
Add all other ingredients to dish
Cover and bake 45-60 min at 350 degrees





from my Gramma Jane

Chicken Fajitas

Pollo Fajitas    Recipe from www.allrecipes.com

Rated: Submitted By: Teresa C. Rouzer Photo By: homeschooler3 Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 55 Minutes Servings: 5

Ingredients:

1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce

1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced

Directions:

1.	In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2.	Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Crockpot Potato Soup

8 russet potatoes, peeled and cubed

2 leeks, chopped

1 medium onion, chopped

1 rib celery, diced

4 chicken bouillon cubes

1 TBSP dried parsley flakes

5 cups water

1 TBSP salt

pepper to taste

1/3 cup butter

13 oz can evaporated milk

shredded cheddar cheese (optional)

bacon bits (optional)

Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.

Recipe from Jana Perkins

http://perkinsgoodeats.blogspot.com

Bow Tie Pasta with Tomatoes and Bacon

5 slices bacon, cut into 1 inch pieces

1 medium onion, finely chopped

1 can diced tomatoes with garlic and onion

1 can chicken broth

3 cups uncooked bow tie pasta

In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes. 

From Jana Perkins http://perkinsgoodeats.blogspot.com

Her blog is fully of YUMMY stuff!

Cheater Pulled Pork

Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Dry Rub
Makes about 2/3 cup

• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.


 The Website
Recipe given to me by Angela Orme.

Copy Cat Costa Vida Sweet Pork Burritos

To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo


Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.


I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe

Slow-Cooker Tex-Mex Chicken

Prep Time:

15 min

Total Time:

8 hr 15 min

Makes:

Makes 4 servings.

What You Need!

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp. flour

1 each: green and red pepper, cut into strips

1 cup frozen corn

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers

Refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in 6-inch flour tortillas.

From kraft.com

Foil-Pack Chicken Fajita Dinner

Prep Time:

10 min

Total Time:

45 min

Makes:

4 servings

What You Need!

1-1/2 cups instant white rice, uncooked

1-1/2 cups hot water

1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

4 small boneless skinless chicken breast halves (1 lb.)

1 each green and red pepper, cut into strips

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

Make It!

HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.

Substitute

No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Serving Suggestion

Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

From kraft.com

Sweet-and-Sour Meatball Skewers

Prep Time:

10 min

Total Time:

20 min

Makes:

4 servings, 2 kabob each

What You Need

32 frozen fully cooked 1-inch meatballs (1 lb.), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

1/4 cup apricot jam

1/4 cup KRAFT Original Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

Note

If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.



Personal changes to recipe
I added onions and fresh pineapple to the skewers

Also I used a George Foreman grill.

This was a HUGE two thumbs up!

From Kraft.com

Chicken Salad Panini

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, 1 sandwich each

What You Need

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

Make It

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.
From Kraft.com

Super Yummy Chicken Salad

• 3 cooked chicken breasts, shredded
  
• 1 or stalks celery, chopped- about 3/4 cup
• 2 green onions, chopped
• 3/4 cup salad dressing, such as Miracle Whip brand
• 2 Tablespoons coleslaw dressing (Marzetti's is good)
• 1 teaspoon each- paprika and seasoning salt
• Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.

Yummy Chicken and Dumplings

Ok so here goes the no measurements thing again...only with making the broth though.

Broth
Add 6 or so chicken thighs to 2/3 pot of water and cook on med low heat for an hour or so.
Skim off any fat
Remove the skin from the thighs and take meat off the bone. Add the chicken back to the broth.
Bring the broth to boil.

Dumplings
1 cup Bisquik
1/3 cup milk

Drop by spoonfuls into the boiling broth.
Turn the heat to low and let cook for 10-20 min
Don't stir the dumplings, instead use a ladle to lightly submerge.

We serve them over mashed potatoes.

Parmesan Chicken

Cook Time: 55 minutes

Ingredients:

• 1 cup dry bread crumbs, plain
• 1/3 cup grated Parmesan cheese
• 1/4 cup ground oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 3/4 cup melted butter or margarine, divided
• 3 to 4 pounds chicken parts

Preparation:

Directions for Parmesan chicken
Combine bread crumbs, Parmesan cheese, oregano, pepper, and salt; set aside. In a skillet in 2 tablespoons butter, sauté garlic until tender. Add remaining melted butter. Dip chicken in garlic butter; roll each piece in bread crumb and Parmesan mixture. Place Parmesan chicken in a 13x9x2-inch baking pan; sprinkle with remaining bread crumb mixture and pour remaining garlic butter over all. Bake Parmesan chicken at 350° for 55 minutes, or until golden brown. Parmesan chicken serves 6.
From About.com

Polynesian Chicken

Prep Time 30 minutes
Cook Time 10 minutes

1 1/2 pounds boneless, skinless chicken breast halves
18 bamboo skewers
1/2 cup Lowrey's Teriyaki Marinade
1/2 2 tablespoons honey
1/4 cup pineapple juice
1 1/2 teaspoons sesame oil
1 clove garlic, pressed
2 tablespoons toasted sesame seeds

The recipe doesn't call for any veggies but we added fresh pineapple, green peppers, onions, and whatever else we had... I think cherry tomatoes.

Soak skewers in water for 30 minutes to prevent them from burning

Cut chicken into strips about 1 inch wide
Thread chicken and veggies onto skewers
Combine all other ingredients except for the sesame seeds into bowl (or baking dish)
Let marinade for 15 minutes
Add to grill (one of Jed's favorite things to do!) for 8 - 10 minutes or until the chicken is no longer pink in center. While grilling turn once and brush with remaining glaze.
ENJOY

Katie's Chicken Stroganoff

This is really a yummy dinner! I had to have the recipe!

-2 Chicken Breasts
-1/2 tsp chicken bouillon
-1 can Cream of Chicken Soup
-1/2 reg size container of Sour Cream
-Garlic Powder, Salt, and Pepper to taste
-Cooked broad noodles

Cook Chicken and keep drippings
Add 1 1/2 tablespoons water, soup, sour cream, bouillon, and garlic and simmer for 15 minutes
Serve over noodles

Meal in a Pumpkin

This was so cool! I was really really sick from morning (all day) sickness and couldn't make it to my Relief Society Halloween Enrichment. I was really bummed, I think it's the first one I've ever missed and after hearing about it I was REALLY REALLY bummed! My sweet friends brought me the dinner presentation that one of the sister's did. It was so neat. Here sat on my counter a pumpkin gutted and used as a baking dish! Since I was pretty much absent from the kitchen for a month and a half and Jed had tons of homework, we didn't garnish the pumpkin.

Medium sized pumpkin (4 pounds)

1 1/2 pounds lean ground beef

1/3 cup chopped green pepper

3/4 cup chopped celery

3/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup soy sauce

2 tablespoon brown sugar

1 (4-ounce) can mushrooms

1 (10.5-ounce) can condensed cream of chicken soup

2 cups cooked rice

Black olives

Steamed carrot

Whole cloves

Fresh parsley

1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.

To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

http://www.cooksrecipes.com/gmeat/meal-in-a-pumpkin-recipe.html

Maple Brined Turkey

Last year Jed's mom and two younger brothers came to our home for Thanksgiving. It was the best! I love when they visit (it's also nice to not have to drive to Twin)! I wanted them to just be able to RELAX so Jed and I did all the cooking! I loved it! Boy did I really feel like a wife after that!

Well I always stress out about meat. I don't want it to be too dry, but I defiantly don't want to feed anyone uncooked meat. I made Jed buy me a meat thermometer and I'm so glad! I searched online for a recipe for turkey that would taste traditional but better. THIS WAS A HIT! The brine made it SO moist! I'm so excited for Thanksgiving this year!

Ingredients

• 1-1/2 gallons water (24 cups)
• 1-1/2 cups pure maple syrup or maple-lavored syrup
• 1 cup coarse salt
• 3/4 cup packed brown sugar
• 1 8- to10-pound turkey (not self-basting)
• Cooking oil

Directions

1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.

2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.

3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.

4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.

P.S. We didn't have room in our refrigerator so I had had disinfect our cooler and we used very cold water and placed it on our back porch. It was cold enough here, in Logan, to not worry about the temperature rising too much.

I found this recipe on Better Homes and Gardens website (www.bhg.com)

Hannah's Chicken Enchiladas!

My good friend, Hannah, made this dinner once while I was staying at her house. Boy was it so good! Once I got out to BYU-I I started craving stuff from home. After getting recipes from my grandma and mom this one came to mind and shew emailed it to me!

Ingredients:

2-3 Chicken Breasts, cooked and drained
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. Sour Cream
1 tsp. Cream of Tarter
10 oz. Shredded Cheddar Cheese
1 pkg Tortilla Shells

1. Mix all ingredients except chicken, cheese, and shells together.
2. Take one cup of mixture and spread in bottom of a 9x13 pan.
3. Take one more cup of mixture and set aside.
4. Mix chicken and cheese (except one cup cheese for top) together with remaining mixture.
5. Place the mixture evenly in shells and roll them up.
6. Place them in dish side by side.
7. Smooth remaining mixture over shells and then sprinkle with remaining cheese.
8. Cook at 350 degrees for 45 min.
9. ENJOY!

Recipe by Hannah Johnson!
Thanks Hannah!

Mom's Meat Loaf

Ingredients

Loaf

• 3 lb Hamburger
• 1 Egg
• 10 slices of Bread, pulled into pieces
• 1 package of Brown Gravy Mix
• 1 packet Lipton Onion Soup
• Salt and Pepper to taste

Glaze

• 1/4 cup Ketchup
  
• 1/4 cup Brown Sugar
• 1/2 cup BBQ Sauce (Master Piece is what we use)

1. Preheat oven to 375 degrees
   
2. Mix loaf ingredients and pat into shape
3. Cover and bake for 1 hour
4. Pour glaze over loaf and bake for an additional 15 minutes.
5. ENJOY!!
   

Grandma's Chicken and Homemade Noodles Over Mashed Potatoes.

Sorry no picture yet.....Jed says that means I have to make it soon! :O)

My family (especially my dad and grandma) don't really follow recipes and that's how I learned to cook....so that's how I cook. Hopefully I can explain well!

Ingredients

• 4 or more Chicken Thighs
• 1 large can of Chicken Broth
  
• Eggs
  
• Self-Rising Flour
• Your Favorite recipe for Mashed Potatoes

1. Boil thighs in large pan. You'll want to boil them for a couple hours to get a rich broth.
2. Remove thighs and allow to cool. Remove skin and tear chicken into small pieces and stir in chicken and can of broth in pan of homemade broth.
   
3. For the noodles, my grandma says it's 2 eggs and 1 cup of the self-rising flour. BUT out here in Logan, UT it seems that it's too dry. I use 3 eggs and 1 cup flour then slowly add a little more flour until I get to a little more sticky than pie crust dough.
   
4. On a floured counter top roll out dough and cut into thin slices.
   
5. Drop noodles into boiling water and cook until noodles drop to the bottom (roughly 15 minutes).
   
6. Spoon over mashed potatoes and ENJOY!

I usually make this dinner with country green beans, fried apples and biscuits.


To cut noodles, you can use a knife, pizza slicer, or (my favorite) a dough cutter...I found mine at Kitchen Kneads here in Logan. I know they sell them as a different name, but I can't remember. Here's a picture of one similar to mine.

Recipe from my Grammy!