Chicken Stew Bread Bowl

2 yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c diced carrots
3/4 tsp salt,divided
4 round sourdough or italian bread loaves
2 Tbsp butter
3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp all-purpose flour
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp paprika
1 c chicken broth
1 c frozen peas, thawed
1 green onion, minced

1 Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2 Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3 Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

Corn Bread

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Recipe by allrecipes.com

Cracker Covered Pork Chops

crushed ritz or butter crackers

pork chops

butter

2 eggs

dip porkchops in crushed ritz crackers with salt

place butter chunks in between pork chops

bake 375 30 minutes

Recipe by: Allrecipes.com

Swedish Meatballs

Ingredients

• 1 cup beef stock
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary
• 1/2 (20 ounce) package frozen cooked meatballs, thawed

Directions

1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Recipe by allrecipes.com

Jalopeno Alfredo Sauce

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried rosemary
• 1 pinch salt and ground black pepper to taste
• Stuffed Rigatoni

Directions

1. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.

Recipe by MsDo

Apple Spice Cake

• 5 apple - peeled, cored and sliced
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 4 teaspoons baking powder
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 4 teaspoons white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan.
2. Sift together flour, salt, cinnamon and baking powder. Set aside.
3. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
4. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.
5. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
6. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

Recipe by Ann from allrecipes.com

Jerked Chicken

1 tsp of the following ingredients

salt

pepper

ginger

cayenne pepper

all spice

cinnamon

nutmeg

olive oil

garlic cloves minced

rub onto chicken and bake

serve with dirty or wild rice

Chicken Piccata

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• ¾ cups Low Sodium Chicken Broth
• 2 whole Lemons
• 3/4 Cup Heavy Cream
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta
• saute red pepper

Preparation Instructions

This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente—do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Tri-Color Pasta Salad

tri color pasta

2 cups red vinegar

cubed cheddar cheese

salami

pepperoni

roasted red pepper

1 pack zesty italian dressing seasoning

2 tbsp olive oil

mix togther and enjoy

Roasted Broccoli

Cut up fresh broccoli

mix with olive oil until lightly coated

add some minced garlic

garlic powder

lowrys seasoning

salt and pepper

bake 400 for 20 minutes uncovered

Turkey Meatloaf

2 lbs meat

1.5 cups bread crumbs

1.5 cups shredded parm cheese

2 eggs

1 caramelized onion

sage

mix all together and bake covered 375 45 minutes

in mean time use mayonaise as a base and add teriyaki sauce and soy sauce just to taste

should have a nice strong flavor

after done baking, uncover, add sauce and put back in oven uncovered for about 10 more minutes.

Recipe by Shad Steffens

Chicken Cacciatori

chicken thighs or tenders

can of diced tomatoes

1 red pepper

1 green pepper

1 onion

1 cup white wine

brown chicken

add wine and tomatoes

saute onions and peppers

put all in pan and bake 375 covered for 30 minutes

Recipe by Pioneer Woman

Chicken Scallopine

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Recipe by Pioneer Woman

Quick Biscuits

2 cups flour

1 TBS baking powder

salt

2/3 cup milk

cut butter into flour and add milk

bake 450 for 10 minutes

Italian Meatball Soup

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice
• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• ½ pounds Cabbage Chopped
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

recipe by pioneer woman