Honey Mustard Sausage and Potatoes

3/4 cup chicken broth
1/4 cup honey mustard
2 tablespoons brown sugar
1 pound kielbasa, cut 1-inch cubes
1 1/4 pounds potatoes, cut in 1" cubes
1 large onion
1 tablespoon butter

Saute potatoes and butter in saucepan until tender. Mix first 3 ingredients until well blended. Drizzle mixture atop potatoes. Toss potatoes with spatula. Add kielbasa.

(Adapted from Food and Family recipe.... this is one of my husband's favorites. Very Simple.... it should only take 20 minutes max!)

Lasanga Rolls

After I had Aedan, friends volunteered to bring meals in for us.  I was so appreciative of the help.  We have had quite a few great meals and I have asked for recipes of them also.  I am sharing them with you.  All of them would be great in the freezer for a "rainy" day and not come out tasting frozen.  This one is from my friend Carrie but she credited Anne Burrell from Food Network.

Ingredients

For the Sauce:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced pancetta (about 2 ounces)
• 1 large Spanish onion, diced
• Kosher salt
• 2 cloves garlic, smashed
• Pinch of red pepper flakes
• 2 28-ounce cans San Marzano plum tomatoes

For the Lasagna:

• Kosher salt
• 1 16-ounce box lasagna noodles
• 4 cups ricotta cheese
• 2 tablespoons grated pecorino cheese
• 1/2 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, shredded (about 3 cups)
• 2 large eggs
• 5 sprigs fresh thyme, leaves roughly chopped

Directions

Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring.

Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt.

Make the lasagna: Preheat the oven to 375. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.

Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and 2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella.

Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce.

Bacon, Cheddar and Potato Chowder

All I can say is yum yum! This is so simple and easy to make and it tastes homemade! Thank you Food and Family for this delicious recipe!

3 cups fat-free milk
10 ¾ ounces condensed cream of potato soup
2 cups frozen hash browns or boiled cut up potatoes
1 cup shredded sharp cheddar cheese
2 slices bacon, cooked and crumbled
2 green onions, thinly sliced

Mix milk and soup in saucepan. Stir in hash browns. Bring to boil on high, stirring occasionally; simmer on medium-low for 10 minutes, stirring frequently. Serve topped with cheese, bacon and onions.

Taken from Food and Family, Best Loved Recipes, p. 5

Beef Enchiladas

This is my husband's all-time favorite dish! I learned it from his mother, and the best part, the corn tortillas are made from scratch! Enjoy!

TORTILLAS
1 cup flour
1/2 cup cornmeal
1/4 teaspoon salt
1 egg
1 1/2 cups cold water

FILLING
Cheese, Ground Beef, Onion, As Desired

SAUCE
2 tablespoons minced onion
2 tablespoons oil , or shortening
2 tablespoons flour
1 can tomatoes
1 clove garlic
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon tabasco sauce

Heat oven to 350.  Combine tortilla ingredients. Beat until smooth. Cook on ungreased griddle. Turn when edges begin to look dry. Keep warm. Brown beef. For sauce, brown onion in oil. Stir in flour. Then stir in remaining ingredients. Let simmer until thickened. Spoon tablespoon sauce and beef onto each tortilla; sprinkle with cheese and roll. Repeat with all tortillas. Sprinkle cheese over top; finish with spreading remaining sauce atop enchiladas. Bake at 400 for 35 to 45 minutes until heated through.

Easy Pasta Salad

I learned this recipe from my AWESOME and WONDERFUL roommates... and I can't really recall who, but if you are looking for something easy, give this recipe a try!


Italian dressing
8 ounces colored spiral pasta
3 tablespoons ham
1/4 cup cheese

Cook pasta according to directions on package. Drain water. Immediately add cheese and ham. Pour according to your taste, the amount of dressing you desire.....this can be a little or a lot! Mix together!

BarBeQued Ribs

• We just tried these ribs this past conference weekend.  They were delicious!!  My boys (who seldom eat meat) at two ribs each.  They are slightly spicy but not overly spicy for those that don't particularly like spice.
• 
  
• 4 pounds pork spareribs
• 1 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup rum
• 1/2 cup chile sauce
• 2 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 dash ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.  In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.  Preheat grill for medium heat. Position grate four inches above heat source.  Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Simple Homemade Chicken Noodle Soup

I have always made my chicken noodle from scratch.  I keep my eye peeled at the sales for4 whole chickens and buy when on sale and store in the freezer till I need them.  I usually have 4 or 5 chickens in the freezer before winter starts so I can be prepared for those days the weather wont allow us out.  If the kids are stir crazy then I have them make homemade noodles and I don't use the noodles listed.  Otherwise I take the ingredients that my family will eat and leave the rest out.

Ingredients

1 (3 to 4-pound) whole chicken 
1 quart chicken stock or low-sodium chicken broth 
2 quarts water 
2 medium onions, quartered 
2 carrots, roughly chopped 
2 celery stalks, roughly chopped 
2 sprigs fresh thyme 
5 or 6 parsley stems 
1 bay leaf 
2 tablespoons unsalted butter 
4 ounces whole button mushrooms, quartered 
1/2 cup diced onions 
1/2 cup sliced carrots 
1/2 cup small-diced celery 
2 1/4 teaspoons salt 
1/2 teaspoon freshly ground black pepper 
1/4 pound dried vermicelli noodles 
2 tablespoons chopped fresh parsley leaves

Directions

Place the chicken in a large stockpot 
or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped 
carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and 
reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones. 
  
Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking 
liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. 
Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. 
  
Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 
minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 
minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat. 
  
Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 
minutes. Remove from the heat and stir in parsley. Serve hot. 

This recipe came from Food Network.com.  Thank You Emeril Lagasse for showing me how on TV one night!

Burrito Pie

This dish is always a hit with my family! Even my kids!

1/4 cup salad oil
4 flour tortilla
1/2 pound ground beef
1/2 medium onion
1 small garlic clove, minced
4 ounces green chiles, drained
8 ounces refried beans, low fat
1/3 cup hot taco sauce
1/4 teaspoon salt
1/2 pound Monterey jack cheese, shredded
1 cup lettuce, shredded
1 medium tomato, diced
5 large ripe olive, sliced

In 10" skillet over medium heat, in hot salad oil, fry 1 tortilla at a time for about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortilla to paper towels to drain. Discard any remaining oil.

Preheat oven to 350. In same skillet over high heat, cook beef, onion, garlic until all pan juices evaporate and meat is browned, stirring occasionally. Remove skillet from heat; stir in green chilies, beans, taco sauce and salt.

In 9" pie plate, place 1 tortilla; top with 1/4 of bean mixture and 1/4 cheese. Repeat 4 times. Bake pie 30 minutes until heated. Springle with shredded lettuce, diced tomato and olives.

Serves 6.

Recipes was given to me by Alice Mayer, my wonderful mother-in-law.

Chicken Cordon Bleu Pizza

So I pulled this recipe from Taste of Home the other night, and I loved it! I know pizza can get boring sometimes.... so if you want a yummy change try this recipe!

CRUST
3 cups water
1/2 cup sugar
1/4 cup butter
2 tablespoons yeast
5 cups flour
OR purchase a tube of refrigerated pizza crust

Taken from Taste of Home magazine April/May 2010, p. 43

 PER PIZZA
3/4 cup ham, cubed
2 chicken nuggets, unthawed and cubed
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
1/2 cup alfredo sauce
1 cup mozzarella pizza

Make pizza crust. Prep for toppings. Spread Alfredo sauce and Swiss cheese on bottom of pizza. Then spread ham and chicken. Top with mozzarella cheese and Parmesan cheese. Cook for 20 to 30 minutes.

Taken from Taste of Home, April/May 2010, p. 43

Chicken Potato Bake

This dish is extremely yummy! I have made it for  family meals as well as taken it to other families for dinner. It is really really good!

CHICKEN
1/4 cup dry bread crumbs
1/8 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
6 ounces chicken breast without skin, skin removed
1 1/2 tablespoons vegetable oil

POTATOES
1/2 teaspoon vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/16 teaspoon garlic powder
1/16 teaspoon pepper
2 medium red potato, cut 1" cubes

1.    In a shallow bowl, combine the first 13 ingredients. Dip chicken in oil; coat with crumb mixture. Place on a greased 15-inch by 10-inch by 1-inch baking pan.

2.    For potatoes, combine oil, salt, parsley, paprika, garlic powder and pepper in a bowl. Add potatoes; stir until coated. Place around chicken. Bake, uncovered at 350 for 1 hour or until potatoes are tender and chicken juices run clear.


A Taste of Home, Meat and Potato Combos, p. 22 (including photo)

Tomato Caesar Chicken Skillet

If you are a fan of Chicken Scallipini, this is the closet I have been able to find a decent recipe! I think the key is to find a good Caesar dressing.

4 boneless skinless chicken breast halves
1 tablespoon oil
1/4 cup chicken broth
1/4 cup Caesar salad dressing, classic
1 teaspoon dried basil
2 tablespoons fresh parsley
4 plum tomatoes, seeded and chopped
2 tablespoons bacon bits

Cook chicken in hot oil in skillet on medium-high, 5 minutes each, until browned. Stir in dressing, broth and seasoning until blended. Bring to simmer; cook additional 3 minutes. Add vegetables and add-ins; stir to combine. Cook 2 to 4 minutes until tender.


Taken from "Saucy Solutions," Food and Family, Winter 2005, p 55.

Sticky Rice with Mango

INGREDIENTS

1 cup uncooked Jasmine rice
1-13.5 oz can coconut milk
2/3 cup sugar
1/2 teaspoon salt
2 ripe mangoes

 
DIRECTIONS

1. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 15 minutes or until water is just absorbed.
2. Meanwhile in a small saucepan, combine Coconut Milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
3. Add the hot Coconut Milk sauce to the cooked rice. Stir until mixed.
4. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
5. Peel and slice the mangoes.
6. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slice.

Submitted by April Hunt!

Taco Salad

1 lb. ground beef  
5-6 stalks celery cubed 
2-3 tomatoes                                     
1 can kidney beans 
1 can of diced green chilies                      
Western brand dressing     
1-2 heads of lettuce torn                
1 lb. grated cheddar cheese 
1 bag tortilla chips crushed 

Cook ground beef and set aside to cool. Add all ingredients and mix.
 *Additional add-ins include banana peppers, sour cream, olives, and chopped onion. 
Submitted by Jessica Johansen.

Navajo Tacoes

FRY BREAD
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/4 cups lukewarm water

TOPPINGS
1 can chili
2 tomatoes, chopped
2 cups lettuce, shredded
3/4 cup cheddar cheese
1 can olives

Combine all fry bread ingredients. Knead until smooth. Let rise for 20 minutes. Divide into 8. Heat 1-inch of oil in saucepan. Shape dough until flat... kind of like pancakes or scones. Cook until lightly browned on both sides. Top with desired toppings.

Easy Sloppy Joes

1 lb. hamburger
1/3 cup ketchup
1 Tbsp. mustard
1 can tomato soup
1/3 cup brown sugar
1 onion, chopped

Brown hamburger with onion. Then add ketchup, mustard, soup and brown sugar. Simmer for 5 minutes. Serve on toasted buns.
 
Submitted by Jessica Johansen.

Ranch Chicken

1 large boneless, skinless chicken breast (per person)
1/2 cup of ranch (per chicken breast)
large glass baking dish or cake pan

1) preheat oven to 350
2) spray pan with cooking spray (important step if you don't want burned to the bottom.  I forgot and burned them)
3) place chicken in the pan (I use frozen and usually put in in frozen)
4) cover in ranch.
5) Bake for 35 minutes or till juices run clear (may take longer if still frozen)

I have been known to replace the Ranch with BBQ sauce, Teriyaki Sauce, Sweet and Sour Sauce, what ever sauce I feel like.  I also use many of the marinade available.  Use what sounds good to you!  I have also changed out the chicken for Pork.  This really is a versatile meal....Change out with the season or with what you have on hand.

Enchilada Casserole

Ingredients:

• 10 oz. Enchilada Sauce
• 8 oz. Tomato Sauce
• 1 lb. Browned Hamburger
• 1 med. Chopped Onion (yellow)
• Shredded Cheese (desired amount)
• Corn or Flour Tortillas

Directions:
Mix tomato and enchilada sauce together. Cut up tortillas to triangle size, dip in sauce mixture. Layer tortillas in greased baking dish. Top layer of tortillas with hamburger, onions, and cheese. Layer with tortillas again, repeat process until about 1/4 inch from the top of the baking dish. Pour the remaining sauce over entire casserole. Top with cheese. Bake for 60 minutes at 300 degrees.
Variation: Add corn and black beans to hamburger.
Recipe from Jackie Pierce

Green Lime Enchiladas

1 c. diced onions

2/3 c. white wine (or white grape juice, or chicken stock)

2/3 c. water

2 1/2 tbsp garlic (4 cloves)

2 tsp black pepper

1 tsp oregano

1/2 tsp salt

2 limes

~ 3 large chicken breast halves

1 pkg. corn tortillas

16 oz. Monterrey jack cheese

2 cans diced green chilies

Sauce:

16 oz. sour cream

1 pint heavy whipping cream (or half/half)

1/2 - 1 c. milk

pinch of cayenne

graded lime peel (both limes)

Combine and cook chicken (shredded), onion, garlic, pepper, oregano, salt, wine, water and lime juice.

Spray 9x13 pan. Make enchiladas with chicken, bit of cheese, chilies, sauce. Pour remaining sauce on top, cover with cheese, green onions, and chilies. Bake at 350˚ for 45 minutes.

** NOTES: With pepper jack cheese, cut pepper to 1 tsp and use only 4 oz. diced chilies as garnish on .

Layered variation: Use a little sauce in pan. Layer 12 tortillas on bottom and up sides; then spread meat with a bit of liquid. Add cheese and top with 9 more tortillas. Spread remaining sauce. Sprinkle cheese and garnish with chilies and green onions.

Submitted by April Hunt.

Chilie Relleno Bake

This is the only way I like Chilies!!  I serve with a LARGE tub of sour cream (I am a wimp)!

Whole Green Chilies (the large ones – we prefer the large fresh frozen. You can use 27 oz Hatch’s Whole Green Chile’s (one can) or 27 oz Hatch’s Pablano Whole Chiles 2+ cans)

6 eggs

Splash of milk

1 small chopped onion (optional)

Asadero Cheese sliced about 1/8” (Optional: We use only asadero cheese but you can substitute whatever you like.)

1) Heat oven to 350.

 2) Prepare chilies: slice top off if needed.  Split chile down the middle, rinse seeds out, lay slices aside. You need enough slices to cover the pan twice.

3) Separate eggs. Beat whites until stiff. Beat yolks, then add a splash of milk and mix thoroughly.  Fold yolks into whites.

4) Spray 9x13 pan with Pam. Pour 2/3 of egg mixture into pan.  Cover this mixture with chilies.  Next cover the chilies with the slices of asadero.  Next, cover cheese with remaining chilies.  Add 2 or 3 slices of cheese over this.  Sprinkle onion over top.  Pour remaining egg mixture over this using spatula to spread it out.  Bake 25 minutes. If you want sprinkle shredded cheese (Mexican blend) over the top the last few minutes. Let it set a few minutes before cutting into serving size.

Came via my mom's trial and error as we can't eat greasy foods so we had to find a way that did not have fried peppers.

Easy Hamburger Soup

Make your own variation with vegetables... corn, peas, etc!

64 ounces tomato juice
1 pound lean ground beef
16 ounces medium pasta shells

Cook lean ground beef; drain juices. Boil shells according to package directions; drain water. Combine all ingredients; heat through.