Chicken Pot Pie

Store bought pie crust--with top and bottom.  Can make your own.
1 egg
14 1/2 oz. can chicken broth
3 cups of cooked chicken
1 bag 16 oz. mixed vegetables
1 bag of McCormick original country white gravy mix

Saute chicken with a little olive oil or just debone chicken if cooked earlier.  You may also add onions and mushrooms if you are sauteing the chicken.  Mix gravy and broth as directed on gravy package.  In a large bowl, mix gravy, veggies, and chicken together.

Put bottom crust in a pie pan, add chicken mixture and top with other crust.  Whisk egg and brush on top of the pie crust.  Bake at 350 degrees for 30 minutes.

Peppered Chuck Roast

1 12 oz. jar of banana peppers
1/2 juice from banana pepper bottle
1 pkg. Good Season Italian dressing
1 can beef broth
Chuck roast
Provolone cheese
Hogie rolls

Combine all ingredients into a crock pot and slow cook for about 8 hours.  To serve, melt provolone cheese on a hogie bun and add meat.  It will shred when you stir it.  You may also add peppers to the sandwich.

Karyn and Steve love this one.

Pork Carnitas Tacos

·           1 ½  lbs. pork shoulder (Boston butt), cut into 1 ½  inch pieces

·           1 tsp. salt

·           2 tsp. black pepper

·           2 tsp. dried oregano

·           ½ large onion, cut into 4 pieces

·           2 garlic cloves

·           ½ tsp. ground cumin

·           1 or 2 avocados, halved, pitted, sliced

·           Fresh cilantro sprigs

·           Corn tortillas

·           Tomatillo salsa

·           Lime wedges to garnish

1.    Toss pork in bowl of slow cooker with salt, pepper, dried oregano and cumin.  Place onion pieces and garlic cloves on top of the pork.  Cover slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart.

2.     Using slotted spoon, transfer pork to cutting board.  Discard onion and garlic pieces.  Using fingers or fork, shred pork; transfer pork to platter.  Wrap corn tortillas in a damp kitchen towel; microwave until warm, about 1 minute.

3.    Serve carnitas wrapped in warm tortillas; top with avocado slices, cilantro sprigs and tomatillo salsa.  Use lime wedges to garnish.

Creamy Crawfish Tortellini

½ cup (1 stick) unsalted butter

1 medium onion, minced

2 cloves garlic, minced

1 pound fresh crawfish tails

4 ounces Parmesan cheese, freshly grated (1/4 cup plus ¼ cup)

2 T. chopped fresh parsley

2 cup whipping cream

¼ cup dry sherry

9 ounces tortellini pasta, cooked al dente

Salt

Cayenne pepper

Melt butter in a large skillet.  Add onions and garlic.  Sauté until translucent.  Add crawfish and cook 5 minutes.  Add ¼ cup Parmesan, parley, whipping cream and sherry.  Simmer until thickened.  Fold tortellini into crawfish mixture.  Season with salt and cayenne pepper.  Serve with remaining ¼ cup Parmesan.

I had this at a 2011 Cotton Bowl party.  It was delicious but you could also use shrimp if that your preference.

Garlic Shrimp

2 dozen large fresh shrimp
1/4 cup olive oil
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/2 t. dried crushed red pepper
1/4 t. pepper
1/4 cup butter or margarine, melted
1/2 cup French breadcrumbs (homemade) toasted
1/2 cup freshly grated Parmesan cheese

Peel shrimp and devein.  Arrange in a 11 x 7 inch baking dish; pour oil over shrimp.  Combine parsley and next 3 ingredients; sprinkle over shrimp.  Cover and bake at 300 degrees for 15 minutes.

Turn shrimp over; drizzle with butter, and sprinkle with breadcrumbs and cheese.  Bake, uncovered 5 to 10 minutes.

Ann says these are easy and yummy.  The dish also froze very well.

Jefferson Sandwich

2 slices of sourdough bread or other hearty variety of bread
Butter
Whipped cream cheese
Sliced deli turkey
Jellied cranberry sauce
Lettuce

This makes one sandwich.  Butter bread on one side and grill in a skillet.  Put as much of the turkey, cream cheese and cranberry sauce as you want.  Add lettuce.  Yum!

Poblano Sauce for Fish or Chicken

l large poblano pepper
1 fresh jalepeno
1/2 onion
1  28 oz. can of tomatillos (found in the mexican section or you can buy fresh ones and peel and boil)
1 tsp. garlic
Bunch of cilantro
3 oz. cream cheese--Ann uses about 1/2 tub of cream cheese with chives

Grill or roast the poblano, jalepeno and onion.  Drain the tomatillos.  Put everything in a blender and blend until smooth.
To serve this dish, meat can be cooked in butter, baked or grilled.  Serve on top of pasta and pour sauce over all.  The sauce is also good just to eat with tortilla chips.

Fideo

1   5 oz. box Fideo Vermicelli
1 Tbsp. oil
1  lb. ground meat or turkey
1 small onion, chopped
1   8 oz. can tomato sauce
1/2 of a bell pepper, chopped
1 clove of garlic, minced
1 tsp. cumin
1/2 t. chili powder
Salt and pepper to taste

Brown meat and onion in a saucepan, set aside.  In a large frying pan heat the oil.  Then add fideo to  the hot oil and stir until browned.  Add meat, bell pepper, tomato sauce and spices.  You will probably have to add about 1 cup of water to the mixture.  Cook covered until the fideo is soft.  You may have to stir it some to make sure that it doesn't stick.  More water and tomato sauce can be added to make it more of a soup. 

Cap Ranch Casserole

2 pkgs. Jiffy cornbread mix
1 lb. ground meat, browned and drained
1 can diced Rotel tomatoes (not drained)
1 can cream style corn
1 can diced green chiles (drained)
1/4 cup diced onions
2 Tbsp. diced green bell pepper
1/2 cup grated Cheddar Cheese
1 pkg. taco seasoning mix

Combine all ingredients and place in a pyrex dish sprayed with PAM.  Make the cornbread mix according to the package directions and top the meat mixture.  Bake at 350 for 35 to 40 minutes.

This is so yummy on a cool, fall night.

Pioneer Woman's Ranch Style Chicken

½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.


This is super yummy, and the marinade is great...would be tasty for chicken on the grill too!

Sausage and Rice Casserole

1 lb. hot bulk sausage
3 cups cooked rice
1 can cream of celery soup
1 package dry chicken noodle soup mix
1 onion chopped
1 1/2 cups water

Brown sausage in a heavy skillet.  Drain off fat.  Stir in rest of ingredients and simmer until vegetables are tender.  Put in greased 2 quart casserole dish and bake at 350 for 20 minutes.

Chicken Bow-tie Pasta With Sun-dried Tomatoes

3/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
Jar Sun-Dried Tomatoes, drained
3/4 cup chicken broth
1/2 cup white wine
1/4 cup fresh basil or 1 Tbsp. dried
4 cloves minced garlic
1 tsp. italian seasoning
1/8 tsp. red pepper
12 oz. broccoli
3-4 boneless, skinless chicken breasts
16 oz. Farfalle pasta (bow-ties)
Parmesan Cheese

Cook Pasta according to package directions and drain.  Keep warm.

Cut chicken in 1 inch cubes.  Sprinkle with salt and pepper.  Saute chicken in oil over medium-high heat for 5 minutes or until done.  Remove chicken with slotted spoon and drain on paper towels.  Do not drain oil from skillet.  Cover chicken with foil to keep warm.

Add sun-dried tomatoes and next six ingredients to skillet.  Bring to boil over medium heat.  Stir in broccoli and cook 5 minutes or until broccoli is tender.  Stir occasionally.

Place warm chicken and pasta in large serving dish.  Pour skillet ingredients over the pasta and chicken and mix together evenly.  Top with Parmesan cheese.

Fettucine Alfredo

16 oz. Dried Fettucine
1 cup butter
1 cup whipping cream
1 1/2 cup freshly grated Parmesan Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. chopped parsley

Cook fettucine according to package directions; drain.  Place in a serving bowl.  Meanwhile, combine butter and whipping cream in a saucepan; cook over low heat until butter melts.  Stir in cheese and next 3 ingredients.  Pour mixture over hot fettucine; toss well.  Serve immediately.


Notes:  The Travis Johnson family loves this recipe!  This is one meal that the boys actually eat without complaining and even request seconds.

Black Bean Burritos

1 Tbsp. Cumin
1 tsp. garlic salt
1 tsp. paprika
1/2 tsp. red pepper
3-4 boneless, skinless chicken breasts, cubed
2 Tbsp. Vegetable Oil
1 can black beans, rinsed and drained
1 can kernel corn, drained
2 cans Rotel
1 cup instant brown rice
1/2 cup fresh cilantro, chopped
1 cup cheddar cheese
Tortillas

Combine cumin, garlic, paprika, and red pepper.  Add cubed chicken and half of the seasoning blend to a Ziploc bag.  Shake to coat.  Cook chicken in vegetable oil until no longer pink.  Combine beans, corn, Rotel, and reserved seasoning blend.  Add to chicken and bring to a boil.  Add rice.  Cover and cook until rice is tender.  May need to add water.  Top with cheese and cilantro.  Serve with Tortillas.