Apple Glazed Chicken

Ingredients

1/4 cup apple jelly
3 Tbsp white wine or chicken broth
2 Tbsp thinly sliced green onions
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless chicken breasts


Directions

1. Preheat broiler. Line broiler pan with foil. Spray with cooking spray. Blend jelly and white wine in a small sauce pan. Heat stirring constantly, over medium heat until jelly melts.

2. Reduce heat. Add green onions, salt and pepper to saucepan, stir to combine well. Reserve 1/3 of mixture, set aside.

3. Place chicken on prepared pan; brush with jelly mixture. Broil, turning and brushing with jelly mixture frequently, until juices run clear when meat is pierced with a knife, about 20 minutes.

4. Heat reserved jelly mixure to serving temperature. Drizzle over chicken. Serve immediately.


*Compliments of Easy Everyday Cooking.

Mediterranean Grilled Chicken

Ingredients

1 cup oil based Italian salad dressing
1 can frozen orange juice
1/2 tsp salt
4 skinless, boneless chicken breasts; pounded


Directions

1. Preheat grill. Blend salad dressing, orange juice and salt in a medium bowl. Remove 1/3 of the marinade and reserve for basting.

2. Trim any fat from chicken: pierce with a fork. Add chicken to marinade, turn to coat.

3. Remove chicken from marinade: drain well. Discard marinade in bowl.

4. Brush grill rack with oil to prevent chicken from sticking. Grill chicken turning and basting frequently with reserved marinade for about 15 minutes.

Glazed Turkey Picante

Ingredients

1/2 cup pepper jelly
2 turkey breast tenderloins
1/2 tsp salt
2 Tbsp melted butter or margarine


Directions

1. Brush grill rack with oil. Preheat grill to medium low. Melt pepper jelly in a small saucepan over medium heat.

2. Pat turkey dry with paper towels. Sprinkle evenly with salt.

3. Place turkey on grill rack. Brush turkey with some butter, then some pepper jelly. Cook about ten minutes, turn.

4. Brush turkey with remaining butter and jelly. Grill turkey and baste for ten minutes longer until juices run clear when meat is pierced with a knife.

*Compliments of Easy Everyday Cooking.

Egg Noodles with Chinese Vegetables and Pork Tenderloin

Egg Noodles with Chinese Vegetables

Ingredients:
2 tbsp vegetable oil
1 onion thickly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and sliced into matchstick strips
4 oz snow peas
3 oz bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup soy sauce
2 tbsp Chinese rice wine (mirin)
1 tbsp oyster sauce
1 tbsp sweet chili sauce
12 oz flat egg noodles
8 oz chinese broccoli stalks, cut crosswise
1 stalk fresh Thai basil
1/2 bunch green onions, sliced on the bias

Directions:

1. Place a pot of salted water over high heat and bring to a boil. Place wok over a high heat and once hot add the oil to the hot wok. Add onions and garlic to the wok and stir fry for 2 minutes or until onions are slightly soft.

2. Add the carrot strips, snow peas, bean sprouts and garlic chives. Stir fry for about 2 minutes or until the carrots are crisp-tender. Remove wok from heat and add soy sauce, rice wine, oyster sauce, and sweet chili sauce.

3. Place noodles and broccoli in boiling water and cook for 2 minutes or until broccoli is crisp-tender and the noodles are al dente. Strain noodles and broccoli and add to vegetables in wok.

4. Add the basil and toss to combine and coat the noodles and vegetables with the sauces. Place noodle mixture on large serving platter. Garnish with green onions and serve

(We don't like that much vegetables so we only pick and choose what to add in this one. Although it may seem intense it takes seconds. The key is to have everything chopped before you start putting things in the wok).

Pork Tenderloin

Ingredients:

1 stalk lemongrass
1/2 char siu sauce (Chinese bbq sauce)
1/4 cup honey
2 garlic cloves, minced
2 12 oz pork tenderloins, silver skin trimmed
1 tbsp vegetable oil

Directions:

1. Pound the stalk of lemongrass with the dull edge of the knife, then cut the lemongrass crosswise into 4 pieces. Combine the lemongrass, char siu sauce, honey and garlic in a bowl. Add the pork tenderloins to the sauce mixture and massage the sauce over the pork.

2. Cover and refrigerate for at least 4 hours, preferably over-night, turning the pork occasionally. Pre-heat the oven to 350. Remove the pork tenderloins and pat off excess marinade with paper towels.

3. Place a large non-stick frying pan over a medium to high heat. Add the oil to the pan then add the pork tenderloins. Cook for 1 minute on three of the four sides or until the pork is golden brown and seared.

4. Turn the pork onto the fourth side and transfer the pork to the oven. Roast the pork for about 10 minutes or until an instant read thermometer reads 145 when inserted into the thickest part of the tenderloin.

5. When done, transfer to a cutting board and let sit for 5 minutes. Cut crosswise into thin strips. Serve on top of egg noodles made above.

(I put the pork into the oven then did the egg noodle part and was ready to serve when the tenderloins were done).

*Compliments of TLC's Take Home Chef (Episode #177)

Savoury Vegetable and Turkey Medley

Ingredients
2 tbsp butter
1 cup zucchini, thinly sliced
1 red pepper, cut into strips
1 onion, cut into strips
1/4 cup sundried tomatoes in oil
3 cloves garlic, minced
2 tsp oregano leaves
1 tsp ground cumin
1/2 tsp paprika
1 cup Real Whipping Cream
2 tbsp red wine vinegar
pinch of cayenne pepper
2 cups turkey or chicken, cooked and cubed
salt to taste
3 cups couscous or rice, cooked
1/4 cup pine nuts toasted

Directions
1. Heat butter in large wide frying pan over medium heat. Add vegetables, sundried tomatoes, garlic, herbs and spices; stirring until vegetables are just tender.

2. Stir in cream, vinegar and cayenne; bring to a boil. Simmer uncovered, stirring occasionally until cream thickens slightly. Stir in turkey and salt; heat through.

3. Serve over couscous or rice, sprinkle with pine nuts.

*Compliments of My Milk Calendar

Chicken Salsa Stir Fry

Ingredients:

2 tbsp vegetable oil
1 green or red pepper, finely chopped
1 onion, sliced
1 zucchini cut into 1" strips
1 lb boneless, skinless chicken breasts cut into thin strips
1/2 cup salsa
2 tbsp soy sauce
4 tortillas


Directions:

1. In large skillet heat 1 tbsp oil over medium-high heat. Saute pepper, onion, and zucchini for 3-5 minutes or until tender.

2. Remove from pan. Add remaining oil to skillet.

3. Cook and stir chicken until no longer pink. Add salsa and soy sauce and heat through.

4. Return vegetables to skillet and heat.

5. Meanwhile wrap tortillas in foil. Heat oven to 350 for 5-10 minutes.

6. Spoon mixture onto tortillas, wrap and serve.

Beef and Macaroni Casserole

Ingredients:

1 pkg macaroni, cooked and drained
2 tbsp oil
1 1/2 pound ground beed, browned and drained
salt and pepper
1 lg onion chopped
1 can tomato paste
3/4 cup water
2 tbsp Sherry (optional)
1 can tomato soup
grated cheddar or parmesan cheese
1 tbsp oregano

Directions:

1. Toss cooked noodles in oil. Place in slow cooker.
2. Add all remaining ingredients except cheese.
3. Stir thoroughly.
4. Sprinkle cheese overtop.
5. Cover and cook on low 4-8 hours, (high 2-3 hours).

From website www.justslowcooking.com

Slow Cooker Ribs

Ingredients:

3 lbs ribs
2 tsp onion powder
1 tsp crushed red pepper
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/2 cup water
1 1/2 cups BBQ sauce


Directions:
1. Combine onion powder, red pepper, cinnamon and garlic powder.
2. Rub on ribs. Place in slow cooker, pour in water, on low for 7-8 hours.
3. Remove ribs, pour out liquid, put ribs back in and pour on BBQ sauce.
4. Cook on low for 1 hour.

Classy Chicken

This was one of the dishes brought to us after Brooklyn was born. For the first time in months I had seconds! It's so good.

Ingredients
3 skinless, boneless chicken breasts cut into cubes
1 tsp black pepper
3 tsp oil
2-3 cups of cooked rice
broccoli (to taste) cut up
1 can cream of mushroom or cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder or Dijon mustard
1 tsp lemon juice
1 cup grated cheese
bread crumbs

Directions
1. Sprinkle chicken with pepper and saute in oil over medium heat until white and opaque.

2. Mix soup, mayonnaise, curry or Dijon, lemon juice and the juice from the chicken in a bowl. Add a bit of water to dilute slightly.

3. Add a little of this mixture to the rice.

4. Arrange rice in bottom of 9 x 13" pan. Next do a layer of broccoli, then the chicken. Pour the soup mixture over this and finish off with a layer of cheese and bread crumbs.

5. Bake uncovered for 30-35 minutes or until heated through.

Nick mentioned after me making this that it would be better if the rice, chicken and broccoli were mixed together. I agree but it depends on your family's taste.

Compliments of Elaine Kelley.

Sunshine Grilled Chicken

Ingredients:

1/2 cup lemon juice
6 tbsp vegetable oil
1/4 cup chopped onions
1/4 cup chopped fresh rosemary or 4 tsp dried rosemary
2 tsp grated lemon peel
1 tsp salt
1/2 tsp pepper
4 skinless, boneless chicken breasts


Directions:

1. Preheat grill. Spray grill rack with cooking spray. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl, mix well. Pour 1/2 of sauce in a large resealable plastic bag.

2. Pierce chicken in several places. Place in prepared bag, seal. Place in refrigerator for 10 minutes, turning occasionally, drain.

3. Place chicken on a medium-hot grill. Grill for 10 minutes, turn. Brush with 1/2 reserved sauce.

4. Grill chicken , brushing frequently with remaining sauce, for about 10 minutes or until juices run clear when meat is pierced with a knife.

*Compliments of Easy Everyday Cooking

Teriyaki London Broil

Ingredients:

1 London Broil (about 1 1/2 lb)

Marinade:
1/2 cup soy sauce
1 tbsp brown sugar
1 1/2 tsp minced garlic
2 tbsp lemon juice
1 1/2 tbsp olive oil
1 cup beef bouillon


Directions:

1. Make slits about 1/8 inch deep around edges of beef.

2. For marinade combine soy sauce, brown sugar, garlic, lemon juice, olive oil and bouillon in a shallow dish. Mix well. Reserve 1/3 of marinade. Add beef to dish, turn to coat.

3. Cover and refrigerate for 10 minutes. While beef is marinating, preheat grill or boiler. Remove beef, discard marinade. Grill or broil beef, basting with reserved marinade about 5 minutes per side.

4. Let beef stand for about 2 minutes. Slice diagonally across the grain.

(It is possible to use a different cut of beef for this recipe, however remember to marinate it for several hours instead of 10 minutes.)


*Compliments of Easy Everyday Cooking

Teriyaki Beef Strips

Ingredients:

1/2 cup teriyaki sauce
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp ground ginger
1 lb sirloin steak cut into strips
16 small whole onions
16 whole mushrooms

Directions:

1. Combine teriyaki sauce, garlic, oil and ginger in a resealable plastic bag and mix well. Add steak strips and seal tightly, pressing out air.

2. Meanwhile, combine onions and enough water to cover in a small saucepan. Simmer over medium-high heat until onions are slightly tender but still hold their shape, about 5 minutes, drain.

3. Preheat grill. Grease grill rack. Remove steak strips from sauce, alternately thread 2 strips onto each skewer piercing each strip 2 places and adding 1 onion or 1 mushroom between.

4. Place skewers on grill rack. Grill steak and vegetables about 10 minutes for medium doneness.

*Compliments of Easy Everyday Cooking

Hickory Grilled Beef

Ingredients:

Hickory chips
4 filet mignon
4 tbsp chopped fresh rosemary or 2 tbsp dried rosemary
1 tbsp crushed black peppercorns
1/4 cup soy sauce

Directions:

1. Soak hickory chips in water for 25 minutes; drain. Place over coals in grill. Preheat grill. Place grill rack 4 to 6 inches above coals.

2. Rub each piece of beef with rosemary and crushed pepper; refrigerate until coating adheres.

3. Brush beef with soy sauce coating well.

4. Grill beef for about 5 minutes on each side for rare or 5 minutes longer for medium. Serve immediately.

*Compliments of Easy Everyday Cooking

Grilled Beef and Vegetable Kebabs

Ingredients:

1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1 bay leaf
3/4 cup olive oil
3/4 cup red wine or beef broth
1 1/2 lbs sirloin cut into chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms

Directions:

1. Mix salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and wine in a shallow dish. Reserve about 1/3 of the marinade. Add beef to dish: toss to coat. Refrigerate, covered for 30 minutes.

2. Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into chunks.

3. Drain bee. Discard bay leaf and marinade in dish. Thread beef, mushrooms, bell peppers and onion alternately onto skewers.

4. Grill or broil kebabs turning and basting frequently with reserved marinade for about 15 minutes for medium doneness.

*Compliments of Easy Everyday Cooking.

Pepperoni Pan Pizza

Ingredients:

8 oz ground beef
1 package refrigerated pizza dough
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 tsp onion powder
1 tsp dried oregano
1/2 green bell pepper, chopped
3 oz sliced pepperoni
1 cup shredded mozarella cheese


Directions:

1. Preheat oven to 400. Heat skillet over medium-high heat. Add beef: stir until brown and crumbly. Drain fat. Press dough into a greased 8x8 inch skillet. Trim excess dough, flute edges.

2. Combine tomato sauce, tomato paste, onion powder and oregano in a small bowl, mix well. Spread over dough to within 1/2 inch of edges.

3. Sprinkle beef and bell pepper evenly over sauce. Arrange pepperoni slices evenly over top.

4. Sprinkle mozzarella evenly over pepperoni. Bake pizza until cheese is bubbly and crust is golden brown, about 20 minutes.

*Compliments of Easy Everyday Cooking

Weeknigh Shepherd's Pie

Ingredients:

2 cups cubed cooked beef
1 cup frozen mixed vegetables, thawed
1 tsp dried thyme
1/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1 egg beaten
2 cups mashed potatoes
1/4 cup chopped parsley
2 tbsp butter, melted
1 tsp paprika
1 cup hot prepared gravy


Directions:

1. Preheat oven to 400. Grease a medium casserole dish or a deep quiche dish.

2. Place beef in prepared dish. Add vegetables and thyme.

3. Mix half and half, salt, pepper, and egg with mashed potatoes in a medium bowl. Srpinkle with parsley, mix well.

4. Spread potato mixture over beef. Drizzle butter over potoatoes. Sprinkle with paprika. Bake until filling is hot and top is browned, about 20 minutes. Top each serving with hot gravy.

Shepherd's Pie was first created to use up the Sunday Dinner leftovers, so embrace the tradition by improvising with whatever leftovers you have on hand.

*Compliments of Easy Everday Cooking.

Beef Pot Pie

Ingredients:

1 tbsp vegetable oil
1 onion chopped
1/2 green bell pepper, chopped
2 cups cooked beef, cubed or shredded
2 cups frozen mixed vegetables, thawed
1 envelope of brown gravy mix
2 prepared refrigerated pie pastries


Directions:

1. Preheat oven to 350. Heat oil in a large skillet over medium high heat: add onion and bell pepper. Cook until vegetables are tendeer, about 5 minutes.

2. Add beef and mixed vegetables to skillet. Prepare gravy according to package directions: add to skillet. Stir gently to combine.

3. Fit one pastry into a 9 inch deep dish pie pan. Spoon beef and vegetable mixture into pastry.

4. Top beef mixture with remaining pastry. Seal edges with a fork. Cut 3 steam vents in the crust. Bake until crust is golden and filling is bubly, about 35 minutes.

*Compliments of Easy Everday Cooking.

Veal Parmigiana

Ingredients:

1/2 cup vegetable oil, divided
1 small onion chopped
1 clove garlic crushed
3 cans chopped tomatoes (15 oz)
1 can tomato paste (6 oz)
1 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
6 veal cutlets
2 eggs beaten
1/2 cups seasoned bread crumbs
1 cup shredded mozzarellla cheese
1/2 grated Parmesan cheese divided


Directions:

1. Preheat oven to 400. Grease a large baking dish. Heat 2 tbsp oil in a large skillet over medium high heat: add onion and garlic. Cook until tender, about 5 minutes.

2. Stir undrained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf. Mix well. Simmer stirring frequently for about 20 minutes. Discard bay leaf.

3. Pound veal between sheets of waxed paper to 1/4 inch thickness. Drop in eggs and coat with bread crumbs. Saute in remaining oil, turning once, until browned, about 5 minutes, drain.

4. Layer tomato mixture, veal, mozzarella and 1/4 cup Parmesan in prepared baking dish. Bake until browned and bubbly, about 15 minutes. Sprinkle with remaining Parmesan before serving.

*Compliments of Easy Everday Cooking.

Roasted Pork Tenderloin

Ingredients:

3 tbsp butter or margarine
2 whole pork tenderloins
1/2 tsp salt
1/2 tsp pepper
1/2 apple jelly or apricot jam
1/2 cup apple juice
1/4 cup Dijon mustard
1 tbsp cornstarch
1 tbsp light cream


Directions:

1. Preheat oven to 325. Heat a large heavy skillet over medium heat: add butter. Add pork to skillet. Sear on all sides. Place pork in shallow baking pan. Sprinkle with salt and pepper.

2. Add jelly, apple juice and mustard to pan drippings in skillet. Cook over low heat, stirring continually until well blended. About 5 minutes. Spoon over pork.

3. Roast pork for 50 minutes basting every 10 with pan juices. Cut into 1 1/2' thick slices arrange on a serving platter, keep warm. Blend cornstarch with cream.

4. Place baking dish on stop top over low heat: stir cornstarch mixture into pan juices. Cook, stirring continually: until thickened, about 2 minutes. Serve with pork.

*Compliments of Easy Everyday Cooking.

Easy Pork Chop Dinner

Ingredients:

4 loin pork chops
1 can sauerkraut (16 oz)
1 onion chopped
1 tbsp packed brown sugar
3 medium russet potatoes, peeled and cut into cubes
1 can cream of mushroom soup
1 red aple cut into wedges


Directions:

1. Heat a large skillet over medium high heat. Add pork chops and brown on both sides. Remove chops, cover to keep warm. Preheat oven to 350.

2. Add undrained sauerkraut, onion and brown sugar to skillet. Saute for about 5 minutes. Spoon onto lightly greased baking dish.

3. Arrange pork chops on top of sauerkraut mixture. Place potatoes around edges of baking dish. Spread undiluted soup over chops.

4. Arrange apple wedges around chops. Bake, covered, for 20 minutes or until potatoes are tender. Bake uncovered until pork is cooked through and potatoes are tender about 10 minutes.

*Compliments of Easy Everyday Cooking