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Oven Fried Potatoes
February 10, 2006 by Nicki
Recipe Source: conservativebookstore.com
Prep/Cooking Time: Prep: 15 mins.
Ingredients:
6 potatoes
1 tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil
Directions:
Spread oil in 13-by-9 inch baking dish.
Clean and cut potatoes into bite sized chunks. Toss potatoes in pan and sprinkle on spices. Put in oven at 375 degrees for about an hour possibly an hour and a half. Start these bad boys early because you are never quite sure how long it will take for them to become edible. I like to leave mine bake long enough for the outside to become crunchy and the inside to become soft.
This is one of those dishes that it is hard to screw up unless you forget to check on it once in a while.
Nicki’s Notes:
My mother used to make these, but used Lawry’s seasoned salt and parmesan cheese in the place of the spices in this recipe. Also, make extra sauce and cover with half before putting into oven, and with the rest about halfway through cooking.
Texas Beef Skillet
February 10, 2006 by Nicki
Recipe Source: betterrecipes.com
Ingredients:
1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)
Directions:
In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.
Makes 6 servings.
Nicki’s Notes:
This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!
Buffalo-Wings-Style Cheese-Stuffed Chicken
February 10, 2006 by Nicki
Recipe Source: betterrecipes.com
Ingredients:
2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil
Directions:
Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
Greek Chicken
February 10, 2006 by Nicki
Recipe Source: betterrecipes.com
Ingredients:
12 wooden skewers
1-1/2 lb. boneless
skinless, chicken breast(16.5)
1 cup onion, finely minced(1)
2 cloves garlic, finely minced
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano
Directions:
Cut each chicken breast into 5-6 chunks and put in a large bowl. Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano. Pour the marinade over the chicken, cover and refrigerate 1-2 hours. Remove chicken from marinade and thread 5-6 chunks onto each skewer. Grill until chicken is cooked through, about 7 minutes each side. Two skewers per serving. Serve with Lemon Rice.
Makes 6 servings.
Suggestion:
Soak the wooden skewers in water while chicken marinates.
Garlic Wellness Elixir
February 10, 2006 by Nicki
Recipe Source: nevertrustanyonewhodoesntlikegarlic.net
Ingredients:
3 medium cloves of garlic
Juice from 1 medium grapefruit
1/4 teaspoon of cayenne pepper
Directions:
Mix and drink for a “wake up” when you’re feeling under the weather!
Interesting note:
Raw uncooked garlic will destroy any ill bacteria in your intestines. It has a natural antibiotic affect in the digestive tract and intestines.
Bacon Chicken
February 9, 2006 by Nicki
Recipe Source: Linda Larsen
Prep/Cooking Time: Prep Time: 15min / Cook Time: 25min
Ingredients:
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese
Directions:
Cook bacon in 12″ skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don’t wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12×8″ baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.
Serves 6.
Santa Fe Chicken
February 9, 2006 by Nicki
Recipe Source: Linda Larsen
Prep/Cooking Time: Prep Time: 15min / Cook Time: 35min
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese
Directions:
In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.
Serves 6.
Chili Popcorn
February 9, 2006 by Nicki
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes
Ingredients:
1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated
Directions:
Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.
Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!
Recipe makes 10 servings.
Chile con Queso
February 9, 2006 by Nicki
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes
Ingredients:
a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch
Directions:
Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer — DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.
Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.
Makes 4 cups.
Note:
If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.
Pico de Gallo Salsa
February 9, 2006 by Nicki
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes
Ingredients:
3 fresh jalapenos (finely chopped) or 2 tsp dried jalapeno
1 small onion (finely chopped)
2 med tomtoes (finely chopped)
2 cloves fresh garlic (minced)
1/4 cup red wine vinegar
3-4 tbsp olive oil
1/4 cup fresh cilantro (minced) or 2 tbsp dried cilantro
Directions:
In a glass bowl, combine all the ingredients together and let sit for at least an hour to marry together all the flavors.
Makes 1 1/2 cups.
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