Arroz con Gandules

Andy heard about this recipe from a co-worker and we had to try it. We really liked all the flavors, and we always enjoy using different ethnic ingredients. This tastes great on its own, or as I discovered, is very good inside a corn tortilla.

• 2 cups long grain rice
• 3 1/2 cups of boiling water
• 1 1/2 cups of chorizo, sliced bite size (we have used ground chorizo or ground pork)
• 2 Tablespoons of sofrito** (we don't make sofrito, we just add some of what we have on hand)
• 2 cans gandules (pigeon peas) can be found in ethnic aisle
• 1 tablespoon of alcaparrado without liquid (an olive mixture, we do not use)
• 1 ounce Cooking ham or smoked ham (we have left this out)
• 1 one packet of Sazon with achiote (again, find in ethnic aisle)
• 4 ounces of tomato sauce
• 2 Tablespoons of oil
• Salt to taste

**Sofrito: 3 cloves garlic, 1/2 Banana or Bell pepper (chopped in fine pieces), 1 tsp oregano, 3 cilantro leaves (chopped), 1 medium onion (chopped), and 2-3 Aji dulce peppers

In a dutch oven pot (or other pot) with lid fry the chorizo in oil. Add the tomato sauce, alcaparrado, sofrito and sazon to the pot and stir together. Cook at medium heat for 4 minutes. Add all other ingredients except the salt, pour the boiling water into the pot so the rice is submerged one inch below the water. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Don’t cover yet, let the rice absorb the water. Once absorbed stir gently from bottom to top, cover and turn the heat down to low. Stirring once in between, cook for 25 to 30 minutes or until the rice is tender. Cover the Arroz con Gandules with Banana leaves while cooking for that Caribbean flavor! (we did not do this)

The second time we made this, we used leftover rice, mixed all ingredients together and baked them in a 9x13 pan for 30 min at 350º.

Serves 3 to 4

Angel Hair Pasta with Lemons and Capers

• 1 package of angel hair pasta
• 1 lemon, juiced
• 3 - 6 oz bacon, cut into thin slices
• 2 T butter
• 2 T capers
• 2 T parsley finely diced

1) Cook pasta. Drain, and set aside

2) Fry bacon to your desired doneness and drain, reserving 1 T in the pan
3) Add lemon juice and capers
4) Cook over low to medium heat until liquid begins to thicken
5) Add butter, stir in parsley, cook for 2 minutes over low heat.
6) Add angel hair to pan and twist and stir pasta until no sauce remains at the bottom of the pan

Penne Pizza Pan-fry

Andy made up this recipe a few weeks ago when I got sweet italian sausage for a crazy good price and bought a lot of it. We really liked it, and made it again this week to bring to a friend. The second time I made it, I boiled the sausages for about 8 minutes (prick with a knife first) then cut into slices and pan fried.

• 3 Italian Sausages cut into thin slices (best done when cold, or partially frozen)
• 1/2 c diced bell pepper
• 1/2 c diced onion
• 4 garlic cloves, finely diced, or pressed
• 1/2 can of diced tomatoes (petite)
• 7 oz of penne pasta
• 30 slices of turkey pepperoni (approximately 1 oz), cut into thin ribbons
• 1/2 T dried oregano
• 1/2 T dried basil
• 1/3 can chickpeas, drained and rinsed
• 2/3 c plain yogurt
• 1/2 cup spaghetti sauce
• shredded parmesan (optional)

1) Place pasta in boiling water.
2) Pan fry sausage in a large, deep sided skillet. Drain most of the oil from the pan, and set aside.
3) Saute onions, peppers, garlic, and pepperoni in remaining oil over medium heat until the onions and peppers are soft.
4) Add chickpeas, oregano, and basil, and continue cooking until onions begin to turn golden brown (about 3 minutes).
5) Drain liquid from tomatoes, add to onion mixture along with yogurt and spaghetti sauce, stir to combine. More yogurt or spaghetti sauce can be added to achieve your desired consistency.
6) Simmer for 2-3 minutes, then stir in drained pasta.
7) Serve with shredded parmesan

Catalina Chicken

I first had this chicken recipe when my sister in law made it many years ago, maybe even back in 2005 when Kraft put it in their Food and Family magazine. I remember thinking it was really good, but promptly forgot about it. Back then I didn't do much cooking.

This past week I was in Chicago with my parents and my mom reminded me of it. So, with coupons for Kroger brand salad dressing and jam in hand, and chicken at $1.99/lb, (I'm getting to be a big time couponer/sale shopper!) I decided it was a good week to try it out again. We loved it! I served it with rice and succotash (lima beans and corn).

I doubled the sauce recipe so we could use it on our rice.

• 2 tsp. oil
• 6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
• 1/2 cup Catalina Dressing (Kroger's is called "California French")
• 1/2 cup apricot jam
• 1/2 pkg. dry onion soup mix (about 3 Tbsp.)

PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3qt. baking dish.

MIX dressing, jam and soup mix in small bowl. Pour over chicken.

BAKE 45 min. or until chicken is cooked through.

Jello Cake

This is a super easy light tasting cake, and it's one that you can keep the ingredients on hand for at all times. This cake can be made with any flavor you desire - lemon cake with raspberry jello, white cake with strawberry jello, you decide!

• 1 box cake mix, and any ingredients the box calls for such as eggs and oil
• 1 small box jello
• 1 container Cool Whip
• berries (optional)

Bake cake according to box directions. When it is done, use a small round utensil like a skewer to poke holes all over the cake. Mix jello according to box directions. Pour jello over the cake. Let cake cool, then top with cool whip and berries.

Rolo Pecan Candies

My mom brought a box of these candies to my house for Christmas when Noelle was born, and I thought they were so great. I've seen them around a lot since then, and have also discovered one of my favorite candy bars, Take 5, which tastes a lot like these candies.

• 1 bag mini pretzels - I use the waffle style square ones
• 1 bag Rolo candies
• 1 bag pecan halves

Line baking sheets with foil. Place pretzels on foil. Top each pretzel with a Rolo. Bake at 250 degrees for 4 minutes or until candies are soft. (Candies will retain their shape.) Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set.

You can use other combinations of candy, as well. I've had these with Hershey's Hugs and a peanut m&m on top. Or if you are concerned about peanut allergy, putting another pretzel on top still tastes great.

A to Z Bread

Another recipe from the Nashville Mamas. I've made this bread recipe with bananas, zucchini, and squash, and they were all excellent. Some of the A-Z ingredients are a stretch, I think, but to each their own! Makes 2 normal loaves or 8 mini.

• 3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 tsp cinnamon (optional)
• 1/2 tsp baking powder
• 3 eggs*
• 1 cup oil
• 2 cups sugar
• 2 cups A-Z item (see list below)
• 2 tsp. vanilla
• 1 cup chopped nuts (optional)

Sift dry ingredients and set aside.
Beat eggs in large bowl; add oil & sugar; cream well.
Add A-Z item and vanilla.
Add dry ingredients.
Mix well.
Add nuts.
Spoon into 2 greased loaf pans.
Bake at 325 for 1 hour (or until done).


*Sometimes, I substitute applesauce for eggs (1/4 c. for each egg) or I use egg replacement.


A-Z: Add one of the following or a mixture to equal two cups, except where indicated:

Apples -- grated
Applesauce
Apricots -- chopped
Bananas -- mashed
Carrots -- grated
Cherries -- pitted/chopped
Coconut -- fresh/ground
Dates - pitted/chopped
Eggplant -- ground
Figs -- finely chopped
Grapes -- seedless
Honey -- omit sugar!
Lemons -- use only 1/2 c. lemon juice
Marmalade -- omit 1 cup sugar
Mincemeat
Oranges -- chopped
Peaches -- fresh or canned/chopped
Peppermint -- use 1/2 cup
Pears -- chopped
Pineapple -- crushed & well-drained
Prunes -- chopped (1 cup only)
Pumpkin -- canned
Raisins
Raspberries
Rhubarb -- finely chopped
Strawberries -- fresh or frozen
Sweet Potato -- coarsely grated
Tapioca -- cooked
Tomatoes -- use 1/2 cup sugar only
Yams -- cooked or mashed
Yogurt -- plain or flavoured
Zucchini -- ground or grated, drained

Thai Pork Stew

I got this recipe from a Nashville mamas group I am a part of, and we love it! The sweet potatoes turn to complete mush, you'd never know they are the base of this meal. The recipe calls for pork tenderloin, but we normally use pork chops or steaks.

• 2 lbs. pork tenderloin - cut in 6 pieces
• 2 cups red bell pepper - julienned
• 1/4 cup soy or teriyaki sauce
• 2 tbsp rice wine vinegar
• 1 tbsp chili garlic sauce (tuong of toi vietnam - with picture of rooster)
• 2 garlic cloves - minced
• 2-3 sweet potatoes - cut in thirds
• 1/4 cup creamy peanut butter
• cooked white rice
• green onions
• peanuts
• lime

Place pork through sweet potatoes in a slow cooker. Cover with lid and cook on low heat setting for 8 hours. Remove pork and coarsely chop. Add peanut butter to liquid in cooker and stir well. Add pork back in.

Serve stew over steamed white rice. Top with chopped green onions, peanuts and serve with lime wedges.

Bonus -- very freezer friendly!!

Wonderballs

I found this recipe on the website of someone who went to the same college I did, Meal Planning Mommies. I was excited to make them with Noelle, but she does not like to get her hands messy. So, I made them by myself, but it was still totally worth it! Now Andy and I make them together and sometimes we don't even share with Noelle.

• 1 Cup Peanut Butter
• 3/4 Cup Honey
• 1/2 Cup Milled Flax Seed
• 1/4 Cup chopped nuts
• 1/2 Cup of dried fruit like raisins or craisins
• 1/2 Cup of chocolate chips
• 2 Cups of Uncooked Oatmeal

In a large bowl, stir together peanut butter and honey. Add in oatmeal and flax seed, stir. Finally, stir in chocolate, chopped nuts, and dried fruit. Using a spoon or your hands, make cookie dough sized balls out of the mixture. I find it works best to squish it a bit to help it stay together better. Place the wonderballs into tupperware, stack with wax paper in between. Place them in your freezer, and take one out whenever you'd like a snack! You can also keep them in the refrigerator if you prefer them softer, but they will also be a little stickier that way.

Crock Pot Black Bean Soup

• 1 pound dried black beans
• 4 cups chicken broth (or vegetable for vegetarian)
• 2 cups chopped onion
• 1 cup water
• 1 Tbsp ground cumin
• 3 bay leaves
• 1 serrano chile or jalapeno, finely chopped
• 2 Tbsp fresh lime juice
• 1 tsp kosher salt
• chopped fresh cilantro
• sour cream

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Combine beans, broth, onion, water, cumin, bay leaves, and chile in the crock pot. Cover and cook on low 10 hours. Discard bay leaves. Stir in lime juice and salt. Ladle into bowls, top with chopped cilantro and sour cream.

Fresh Blueberry Muffins

I made these this morning for my family, and they turned out so well! I found the recipe on Allrecipes.com - thanks Colleen, whoever you are! I only had a 6 muffin tin, so I put the rest of the batter in a little bread pan and that worked just as well. Makes 8 large muffins.

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Crumb Topping (mix with fork, sprinkle over muffins before baking):

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon

Preheat oven to 400º. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture until it is just moist. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 25 minutes, or until toothpick comes out clean.

Crock Pot Pulled Pork

• 1/2 cup ketchup
• 1/3 cup worcestershire
• 1/3 cup apple cider vinegar
• 1 Tbsp ground mustard
• 1 Tbsp garlic powder
• 1/2 tsp paprika
• 1/4 cup brown sugar
• dash red pepper flakes
• pinch salt and pepper
• 1 medium onion, chopped (we chop into big chunks to remove after cooking)
• 3 pounds pork tenderloin
• Hamburger buns
• BBQ Sauce (optional)

Combine all ingredients except onion and pork into crock pot. Whisk until well blended. Place pork and onions into mixture, coating both sides of meat. Cook for 8-10 hours on low or 6 hours on high. After meat is cooked, shred with forks inside the crock pot and stir into the sauce. Serve on hamburger buns or rolls, or by itself on a plate, with optional bbq sauce to top.

Panzanella Bread Salad

I first had this Italian peasant style dish at a picnic that Jaime and I attended. I was dubious of it at first because I didn't really care for raw tomatoes at that time but I tried it, and boy was I glad. It's everything that's good about Italian food, all in one simple salad. The hum of garlic, the zing of red wine vinegar, the smooth fruitiness of the extra virgin olive oil, and the herby goodness of basil. Hope you like it!

• One loaf of dense, crusty bread (Italian or French is best)
• 1/2 - 1 cup extra virgin olive oil
• 1/2 - 1 cup red wine vinegar (balsamic vinegar can also be used)
• 1 pint container of cherry or grape tomatoes
• 10 mozzarella cheese sticks (fresh mozzarella can be used if you prefer)
• 1 bunch of basil (10 leaves or so)
• 4 cloves of garlic
• Kosher salt
• Fresh cracked black pepper

1. Cube bread into 1 inch pieces. Allow to dry overnight, or dry in a 200° oven for an hour. You want the bread stale and tough, but not rock hard.


2. Cut, or tear, mozzarella into small pieces, less than bite size


3. Halve, or quarter the tomatoes, again you're shooting for smaller than bite size


4. Finely dice garlic


5. Cut basil into a chiffonade (stack the leaves, roll them lengthwise, then finely slice them). You should end up with long, thin, strings of basil.


6. Place bread into a large mixing bowl. You're going to use your hands to mix it up, so give yourself plenty of room


7. Pour 1/2 cup each of oil and vinegar over bread, allow to soak in.


8. Add garlic, basil, tomatoes, and cheese, stir with your hands. Once everything is well coated, start squeezing the bread. The goal is to treat the bread like a sponge so that it sucks up the juice from the tomatoes, as well as the oil and vinegar.


9. Add salt and pepper to taste, allow to sit for a few minutes.


10. Gauge the moisture level of the bread and add more oil and vinegar if need be. The bread should soak up all of the juice, but not be dripping. There should be no juice left in the bottom of the bowl.

A note...this salad can be made ahead but try to avoid refrigerating if possible. It's best served at room temperature

Tuscan Pork Chops

From the West End Community Church cookbook

• 1/4 cup all-purpose flour
• 1 tsp salt
• 3/4 tsp pepper
• 4 (1 inch thick) pork chops
• 1 Tbsp olive oil
• 3-4 garlic cloves, minced
• 1/3 cup balsamic vinegar
• 1/3 cup chicken broth
• 3 plum tomatoes, diced
• 2 Tbsp capers

Combine first 3 ingredients. Coat chops. Cook chops in oil over medium-high until golden brown. Remove chops. Saute garlic in drippings 1 minute. Stir in vinegar, broth, tomatoes, and capers. Return pork chops to skillet. Bring to a boil. Cover, reduce heat, and simmer until chops are done. Serve with tomato mixture. This is great over rice.

Ramen Noodle Salad

• 3 pkg beef ramen noodles
• 1 pkg broccoli coleslaw
• 3 chopped green onions
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/2 bottle salad dressing - we've used Italian and Asian Sesame

Break up and cook ramen noodles, drain, mix with 1 seasoning packet. Let cool, then mix with all other ingredients. We like it best after it's been in the fridge a while. We end up adding more salad dressing if it sits in the fridge more than a day, because it soaks it up.

Recently we tried this without cooking the noodles first, and I actually liked it better but Andy did not. He thought they tasted stale. I have a friend who couldn't be bothered to cook her Ramen during college, so would just break them apart in the bag, open it at the top and dump in the seasoning packet, hold closed and shake, and that was her snack. It's actually pretty good!

Stuffing Chicken

• 4-6 boneless chicken breasts
• 4-6 slices swiss cheese
• 1-2 cans cream of chicken soup
• 1 box prepared stuffing

Place chicken breasts in glass baking pan. Place slice of swiss cheese on each piece of chicken. Pour soup mix over chicken. Sprinkle stuffing on top of chicken. Bake uncovered at 350º for 30-45 minutes, or until chicken is 180º in the center.

We sometimes chop the chicken into small pieces and add frozen peas, this is a fairly basic and versatile recipe, another variation of a pot pie type recipe.

Open Face Sandwiches

• good firm bread, we usually get something fancy from the deli or make our own, sliced
• deli meat sliced thin - we like turkey and roast beef best
• cheese - sliced or shredded
• mayo/miracle whip/mustard as desired
• tomato
• brown gravy - we use a packet of mix unless we have some leftover from another meal

Set the oven for 450º. While it is preheating, place empty slices of bread on a baking sheet and put in oven for a few minutes to get it slightly toasted. Pull them out and have each person build their own sandwich - the possibilities are endless. Any meat, cheese, veggie, or condiment will do. Cheese on top. When oven is preheated, place the topped bread back in the oven for 5-10 minutes or until the cheese melts. Then turn on the broiler for 1-2 minutes to brown it slightly if desired. We tend to accidentally burn things in broiler mode, but maybe you're better at it. Plate each sandwich and top with brown gravy.

Chocolate Oatmeal Cake

My mom brought this recipe when she came to visit this weekend, and we loved it so much that I made it to bring to Bible study this morning! It is a great cake to bring as a dessert item for a brunch, because it is not too sweet and hey, it has oatmeal! It's practically healthy.

• 1 1/2 cups oatmeal
• 1 3/4 cups boiling water
• 1 cup light brown sugar
• 1 cup white sugar
• 1 stick butter
• 2 large eggs
• 1 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp cocoa
• 1 pkg chocolate chips (12 oz)
• 3/4 cup chopped nuts (optional)

Preheat oven to 350º. In a large bowl, pour water over oatmeal. Let stand 10 minutes. Add sugars and butter, stir until butter melts. Add eggs and mix well. In a smaller bowl, mix dry ingredients (set aside 1/2 of chocolate chips). Add to oatmeal mixture and mix well. Pour into a greased 9x13 pan. Sprinkle remaining chocolate chips evenly on top of cake. Bake at 350 for 40 minutes.

Tuscan Potato Salad

From the West End Community Church cookbook, courtesy of my friend Shannon.

• 3 pounds new potatoes (cubed)
• 2/3 cup grated parmesan cheese
• 1 cup ricotta cheese
• 4 cloves garlic, pressed
• 1/2 red onion (very thinly sliced)
• 1/2 cup olive oil
• 6 Tbsp red wine vinegar
• 1/2 cup parsley, fresh (chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Cook potatoes until soft and drain. While potatoes are still hot, add the remaining ingredients. Can be served warm or chilled.

Tortellini Alla Carbonara

• 1/4 lb bacon or pancetta
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pkg (20 oz) refrigerated cheese tortellini
• chopped parsley to taste
• 1 cup fresh basil, chopped
• 3/4 cup light cream
• 1 1/2 cups white wine (we use chicken broth with a little vinegar)
• 1 cup grated parmesan cheese
• 1 egg lightly beaten
• sliced grape tomatoes (optional)

Fill a large stock pot with water and begin heating. Meanwhile, dice the bacon and place in a skillet heated to medium high. Add red onion and saute until cooked through, adding garlic at the end of the cooking time.

When bacon is cooked through, add pasta to boiling water and cook according to package directions. Pasta will float to the surface when done.

While pasta is cooking, add parsley, basil, wine, and a little cream to bacon mixture. Simmer to reduce slightly, stirring constantly. Add 1 lightly beaten egg, stirring constantly. Add grated cheese and drained pasta. Toss until the egg is set. Serve hot, garnish with sliced grape tomatoes if desired, along with additional parmesan cheese.

Fried Rice

• 3 cups cooked white rice - leftover is best
• chopped chicken or pork (optional)
• vegetable oil or pam
• 1/2 cup shredded carrots
• 1/2 cup frozen peas
• other vegetables optional - broccoli, bell peppers, edamame
• 3 eggs, beaten
• 1/2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 1 tsp rooster hot sauce (with the green cap)
• 3 green onions, chopped

If using meat, add oil or pam to wok and stir-fry until cooked through. Set aside, wipe out wok. Add oil or pam to wok, stir-fry vegetables over high heat until tender. Set aside, wipe out wok. Add more oil or pam, pour in eggs and cook for 20 seconds stirring constantly until starting to get solid but still semi-runny. Add rice, sesame oil, and soy sauce, stir until rice is coated with eggs. Allow to cook for 3 minutes, stirring occasionally. Return vegetables (and meat, if used) to wok, add remaining ingredients and stir to combine.

Chicken Salad

This isn't much of a recipe, more a list of ingredients. We switch it up a lot, but this is our current favorite.

• Chopped cooked chicken
• Mayonnaise or Miracle Whip (we do half and half)
• Sliced almonds or chopped pecans
• Craisins
• Green pepper, chopped
• Salt and pepper to taste

We've also used mandarin oranges, grapes, and celery in the past. I thought chicken salad was so gross when I was younger, but now honestly I can't get enough of it.

Tortilla Pizza

• 10" flour tortilla
• spaghetti sauce
• mozzarella cheese
• italian herbs
• your favorite toppings

Place a 10" flour tortilla on a cookie sheet and spread a thin layer of spaghetti sauce on top. Sprinkle cheese over the sauce, then add your favorite toppings. Sprinkle some dried italian herbs over the toppings, cover with more cheese, and then bake in the oven at 450 for about 12-15 minutes.

We have used pepperoni, sliced red peppers and bacon, chicken and barbeque sauce, ham and feta cheese, pulled pork, and even the mixture we use for our Southwestern Salad. We used monterey jack cheese for that one. Basically, you just need a sauce, cheese, and some toppings and you're good to go! This can be a good "clean out the fridge" recipe.

Black Bean and Sweet Potato Burritos

• 2 medium sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• One can black beans, drained and rinsed
• 1 cup vegetable stock
• 2 garlic cloves, minced
• Seasonings to taste: ground mustard, cinnamon, cayenne pepper, salt
• 4 large tortillas
• 1 cup shredded mozzarella (optional)
• ½ cup sour cream (optional)
• A couple handfuls of baby spinach

Boil the sweet potatoes in a large pot of salted water. In the meantime, sauté the onions in olive oil until translucent. Add the garlic when the onions are nearly finished. Add the black beans, vegetable stock and seasoning. Simmer, uncovered, over medium-high heat until the stock is absorbed.

Warm the tortilla shells (sprinkled liberally with cheese).

Drain the water from the sweet potatoes and set aside. When the beans are finished add the potatoes and stir.

Divide the potato and bean mixture among the four tortillas. Top with baby spinach and sour cream, roll up and dive in.

Swiss Steak

From Alton Brown's show, Good Eats.

We do not have a Dutch oven, so we usually use our big frying pan that is oven safe, or a combination of a skillet for browning the steaks and corningware for baking it.

• 2 lbs beef bottom round
• 2 tsp kosher salt
• 1 tsp black pepper
• 3/4 cup all purpose flour
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1 tsp dried thyme

Preheat the oven to 300º

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.

Add enough of the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Rice a Roni Casserole

This is a recipe Andy's mom used to make when he was younger, only we've switched it up a bit. You can add other vegetables if you like, such as mushrooms or celery. We recently started using a yellow bell pepper instead of red because Noelle can't see it and will eat it without question!

• 1 box chicken rice-a-roni
• 3 chicken breasts, cooked and chopped
• 1 can cream of chicken soup
• 8 oz shredded cheddar
• 1 red bell pepper, diced
• 1/2 cup plain yogurt
• salt and pepper to taste

Prepare rice-a-roni according to package directions (microwave works fine!). After rice is done, pour into a large bowl. Add all remaining ingredients except half the cheese, stir to combine. Place mixture into a casserole dish, top with remaining cheese and bake for 45 minutes at 350º.

Italian Meatloaf Muffins

• 1 tablespoon olive oil
• 1 red pepper, seeded and minced
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 pound ground beef
• 2 eggs
• 1 cup quick-cooking oats
• 1/2 cup Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup spaghetti sauce
• Cooking spray

Preheat the oven to 350. Heat the olive oil in a skillet over medium heat and add the red pepper, onion and garlic. Saute until just softened, remove to a plate and cool. When the pepper-onion mixture is cool, combine all of the remaining ingredients together except for the spaghetti sauce.

Divide the meat mixture evenly among a 12-muffin tin that has been coated with cooking spray. Spread the marinara sauce evenly over each meatloaf muffin. Bake for 22 to 30 minutes, or until meat is no longer pink. Remove from the oven and let rest for 5 minutes before serving.

Spicy French Potatoes

From the West End Community Church cookbook

• 3 white potatoes, washed and cubed
• 2 sweet potatoes, peeled and cubed
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp basil
• 1/2 tsp cayenne pepper (optional)
• salt and pepper to taste

Coat baking sheet with non-stick spray. Combine all ingredients and toss well to coat. Bake in single layer at 475º for 20 minutes. You can use whatever spices you like and have on hand. You can also use all sweet potatoes or all white if you prefer.

Anniversary Chicken

From the West End Community Church cookbook

• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breasts
• 1/2 cup teriyaki sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• 1 1/2 ounces bacon bits
• 1 Tbsp parsley, fresh (chopped, for garnish)

Preheat oven to 350. In a large skillet, heat oil over med-high heat. Add chicken breasts, and sauté 4-5 minutes each side, until lightly browned. Place browned chicken breasts in a baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, onions and bacon bits. Bake for 25-35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. Obviously not one to make all the time (hence the name) but SO good!

Red Beans and Rice

• 2 cups water
• 1 cup uncooked rice
• 1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove chopped garlic
• 2 (15 ounce) cans canned kidney beans, drained
• 1 (16 ounce) can whole peeled tomatoes, chopped
• 1/2 teaspoon dried oregano
• salt to taste
• 1/2 teaspoon pepper

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Vegetable Curry

• 2 Tbsp cooking oil
• 1 tsp cumin
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 medium tomatoes, seeded and chopped
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped carrot
• 1/2 cup frozen cut green beans
• 1/2 cup frozen peas
• 2 cups water
• 1/4 cup raisins
• 1/4 cup whipping cream (optional - we sometimes use coconut milk)
• 2 cups cooked rice
• fresh cilantro (optional)

In a large skillet heat oil over medium heat. Add cumin, garlic, salt, garam masala, ginger, turmeric, and cayenne. Cook and stir for 15 seconds (watch closely to avoid burning). Add tomatoes, potatoes, carrot, green beans, peas, water and raisins. Bring to boiling; reduce heat. Simmer, covered, for 15-20 minutes or until vegetables are tender. If desired, stir in cream. Serve with rice, garnish with cilantro.

Spring Rolls

Andy loves Thai food, and several years ago he decided to try making his own spring rolls. These turned out very well and we really enjoy making them. They freeze well, and you can pull out just a couple at a time to go along with a meal. They can go straight from the freezer into the frying pan.

• 1 pkg dried bean vermicelli noodles
• 2 cloves garlic
• cilantro, chopped
• 1 tablespoon oil
• 1 lb ground pork
• 3 oz raw prawn meat, finely chopped (we do not use)
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 tsp fish sauce (we do not use)
• 1 Tbsp chili sauce
• 2 tsp cornstarch
• 2 Tbsp water
• 25 spring roll wrappers
• oil for deep frying

Break the vermicelli into pieces and place in a heat-proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft, drain well.

Chop the garlic and cilantro finely. Heat the oil in a wok or frying pan. Add the garlic and cilantro and stir-fry for 30 seconds. Add the ground pork and prawn meat and stir-fry for 5 minutes. Add the carrot, green onions, fish sauce, chili sauce, and noodles to the wok. Stir well and then allow to cool.

In a small bowl, mix the cornstarch and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the towel.

Place 1 wrapper at a time, with a corner towards you, on another damp tea towel. using your fingertip, wet all the edges with the cornstarch paste.

Place 1 Tbsp of filling in the center of the wrapper and spread out to form a sausage shape. Fold the edges towards the center and roll up tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

Heat the oil to moderately hot in a wok or deep frying pan and cook 3 or 4 spring rolls at atime until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

*We use a mixture of soy sauce, brown sugar, and sesame seeds as a dipping sauce.

Nacho Chicken and Rice Wraps

From the West End Community Church cookbook

• 2 cans cheddar cheese soup
• 1 cup water
• 2 cups salsa
• 1 1/4 cups minute rice (uncooked)
• 2 chicken breasts (cooked and cubed)
• 16 flour tortillas
• shredded cheese (optional)
• sour cream (optional)

Spray your crockpot with non-stick spray. Mix soup, water, salsa, uncooked rice, and chicken in your crockpot. Cover with lid and cook on low for 6-7 hours or until the rice is done. Fill flour tortillas with the mixture and top with cheese and sour cream if you like! This makes a lot of food and is very tasty. You can also use crunchy tortilla chips to make nachos with this mixture, or put it between two tortillas to make a quesadilla. Black Beans make a great side dish for this meal.

Santa Fe Soup

From the West End Community Church cookbook

• 1 pound ground beef
• 2 cans shoepeg corn
• 1 can kidney beans
• 1 can pinto beans
• 1 can black beans
• 1 can rotel (mild)
• 1 can tomato (diced)
• 2 packages dry ranch dressing (dry mix)
• 2 packages taco seasoning mix
• 2 cups water
• cheddar cheese (shredded)
• sour cream (low-fat)
• tortilla chips
  

Brown meat and drain fat. Put all ingredients in a large pot, bring to a boil, and then simmer on low for at least an hour and a half. You can also put in in the crockpot in the morning and simmer all day if you prefer. Serve with broken up tortilla chips, cheese, and sour cream. Absolutely delicious and it makes a lot!

Crash Hot Potatoes

From The Pioneer Woman Cooks

• new potatoes or other small round potatoes
• olive oil
• kosher salt
• pepper
• rosemary, or other desired herbs

Bring a pot of salted water to a boil. Add potatoes, cook until they are fork tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on sheet leaving room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. Rotate 90º and mash again. Brush the tops of each potato generously with olive oil.

Sprinkle potatoes with salt, pepper, and herbs. Bake at 450º for 20-25 minutes or until golden brown.

These even taste good cold!

Roasted Sausage and Grapes

We hadn't made this recipe in about 5 years, but made it again recently and LOVED it! The cookbook gives a basic recipe for mashed potatoes along with it, and we use the grape sauce as a gravy, mixing sausage, mashed potatoes, and grapes in every bite. Noelle didn't want the sauce, but loved everything else.

Serves 6 to 8, so I cut it about in half.

• 3 lbs Italian sausage, cut into 3 inch lengths.
• 3 T unsalted butter
• 2.5 lbs red or green seedless grapes, stemmed (6-7 cups)
• 1/4 cup balsamic vinegar

Preheat the oven to 500º. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife and add them to the boiling water. Boil for 8 minutes, drain and set aside. Melt the butter in a large roasting pan over low heat. Add the grapes and toss to coat them with the butter. Transfer the parboiled sausages to the pan and push them down into the grapes so they will not brown too quickly. Roast the sausages and grapes in the preheated oven, turning the sausages once, about 25 minutes. With a slotted spoon, transfer the sausages to a heated serving platter (we put them in a pyrex and stuck them back in the turned off oven).

Place the roasting pan on top of the stove over a medium high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and grapes until they are thick and syrupy, about 5 minutes. Mash the grapes slightly as you are stirring. Pour the sauce over the sausages and serve immediately, accompanied with mashed potatoes.

Chicken Enchiladas

From the West End Community Church cookbook

• 2 Tbsp butter
• 2 large onions, chopped
• 2 cups chopped cooked chicken
• 1 red bell pepper, diced
• 6 oz cream cheese, cubed
• 1/4 tsp salt
• 1/4 tsp pepper
• 18 oz canned diced green chilies
• 2 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp sugar
• 14 oz can chicken broth
• 1/2 cup salsa
• 10 flour tortillas
• 2 cups shredded cheddar cheese

Melt butter in a large skillet over medium high heat. Add 3/4 of the chopped onions and saute until carmelized. Reduce heat to low and add chopped chicken, bell pepper, cream cheese, salt and pepper. Set aside.

Pulse chilies, remaining onion, garlic, oregano, cumin and sugar in blender until combined. Bring mixture and chicken broth to a boil. Cook 5 minutes or unti slightly thickened. Remove from heat and stir in salsa.

Spread 1/3 mixture evenly on bottom of a lightly greased 9x13 dish. Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in baking dish. Top with remaining mixture; sprinkle with cheese. Bake at 375º for 25 minutes.

*Good to double and freeze

The Big Frittata

From the West End Community Church cookbook

• 2 Tbsp olive oil
• 8 oz kielbasa thinly sliced
• 1/2 bag frozen hash browns
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1/2 cup grated Parmesan
• 8 eggs, beaten
• 2 tsp basil
• 1/4 cup water
• salt and pepper to taste

Heat oil in a large oven proof skillet over medium high heat. Add sausage, potatoes, water, salt, pepper and garlic to skillet. Cover and steam/saute for 4-5 minutes or until potatoes are just cooked and sausage loses its raw color. Remove lid; add peppers, cook 4-5 more minutes unti liquid evaporates and ingredients start to brown.

Meanwhile, lightly beat eggs with Parmesan, basil, salt and pepper. Shake the skillet to evenly distribute the ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, 1-2 minutes. Place the pan in the oven at 400º and bake until eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Foil Pack Taco Chicken

• 4 chicken breasts
• 1 pkg taco seasoning
• 1/2 lb red potatoes, thinly sliced
• 1 cup salsa
• 1 cup shredded mexi-cheese
• 1 green pepper, sliced
• salt
• cooking spray
• sour cream or yogurt

Preheat oven to 400º. Lay out 4 large sheets of foil. Lightly spray with cooking oil. Place 1/2 cup sliced potatoes in center of each piece of foil, sprinkle with salt. Coat both sides of chicken with taco seasoning, place each on top of one pile of potatoes. Top evenly with salsa, green pepper, and cheese. Bring up foil sides. Double fold top and ends to seal, leaving room for heat circulation. Place in 15x10 baking pan. Bake 35 minutes, remove from oven, let stand 5 minutes. Carefully open, allowing steam to release. Serve with sour cream or yogurt.

Schnitzel Beans

• 2 cans green beans
• 1 Tbsp bacon bits, or chopped bacon
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 1 large onion, sliced in rings
• garlic salt

Mix all ingredients in a medium pot. Cover and simmer one hour or longer.

Southwestern Salad

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 red pepper, diced
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1/4 tsp chili powder
• 1/2 tsp cumin
• 1 Tbsp apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper

Serve on lettuce with shredded cheese, salsa, ranch dressing, and crumbled tortilla chips.

The mix also tastes good as a chip dip for whatever you have leftover after salads.

Black Beans

• 2 cans black beans
• 1 can rotel
• salt
• pepper
• garlic powder
• balsamic vinegar

Combine in a pan on the stove, simmer on low for 30 minutes.

Pasta Primavera

• 8 oz rotini, cooked and drained
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 cups broccoli
• 1/2 cup shredded carrot
• 3-4 cloves garlic, minced
• 3/4 cup peas
• 1/2 cup chopped parsley
• 1/2 pint light whipping cream
• 2 Tbsp butter
• 1/2 cup shredded parmesan
• salt and pepper

Over medium heat, spray wok or pan with Pam. Saute broccoli 2 min, add other veggies and garlic, saute until tender. Remove from pan.

Melt butter in pan, whisk in cream and cheese until smooth. Add pasta to pan, stir until coated with sauce. Add veggies back in along with parsley, turn off heat, stir until combined. Salt and pepper to taste.

Lentil and Orzo Salad

• 1 cup lentils
• 1 cup orzo
• 1 small container crumbled feta cheese
• 3-4 garlic cloves, finely diced
• 1 red pepper, finely diced
• 1/2 cup cucumber, finely diced
• 1 cup chopped fresh herbs (we use parsley and basil)
• 1/4 - 1/2 cup olive oil
• 1/4 - 1/2 cup apple cider vinegar
• salt and pepper to taste

Prepare lentils and orzo as directed on package, drain and pour into a large bowl. While still hot, stir in remaining ingredients. Add 1/4 cup oil and vinegar to start, taste and decide whether it needs the second 1/4 cup.

Refrigerate and serve cold.

Italian Beef

• roast
• 1 jar pepperoncinis
• 1 packet italian dressing mix

Place roast in crock pot. Pour dressing mix and jar of pepperoncinis on top. Cook on low for 6-8 hours. Serve on rolls with provolone cheese.

Andy's Guacamole

• 1/8 tsp cayenne
• 1/8 tsp chili powder
• 3/4 tsp cumin
• 2 avocados, mashed
• juice of 1 lime
• 1/8 cup chopped cilantro
• salt to taste

Mix all ingredients, serve with chips or crackers

Chili

• 1 lb ground beef
• 1 small onion, diced
• to taste - salt, pepper, garlic powder, chili powder
• 1 can chili beans
• 1 can kidney beans
• 1 can tomato paste
• 1 can tomato sauce
• 1 can rotel

Brown ground beef with onion and seasonings. Add to all other ingredients in a large pot on the stove, simmer at least 30 minutes.

Chicken and Biscuits

• 1 can cream of chicken soup
• 1/2 can water
• 2 cups cooked chopped chicken
• 1/2 cup frozen peas
• 1 can Grands or 2 cans regular size biscuits

Mix soup, water, chicken and peas and pour into a 9x13 pan. Place biscuits on top of the soup mixture. Bake at 350º for 25 minutes.

Cauliflower in Cheese Sauce

• 2 cups cauliflower
• 1 Tbsp margarine
• 1 Tbsp flour
• dash pepper
• 1/2 cup milk
• 1/2 cup shredded cheese

In a saucepan cook cauliflower, covered, in a small amount of boiling water for 8-10 minutes. Drain, remove from pan.

In the same pan, melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thick and bubbly. Add cheese, stir until melted. Stir in cauliflower.

This sauce would work well on any vegetable, really. We've used it on broccoli and cauliflower.

BBQ Chicken

• 1 cup barbeque sauce
• 1/2 cup brown sugar
• 1 tsp mustard
• 1/2 cup ketchup
• 1/4 cup water
• chicken breasts

Combine sauce ingredients in a small pan, bring to a boil then simmer for 10-15 minutes. Place chicken breasts in a greased 9x13 pan. Pour sauce over chicken, reserving some in a bowl for use after it is cooked. Bake at 350º for 25-30 minutes and serve with remaining sauce.

American Tacos

• 2 lbs ground beef
• 1 large can tomato sauce
• 2 packets taco seasoning
• 2 cans chili beans
• fritos
• lettuce
• tomatoes
• sour cream
• shredded cheddar

Cook ground beef, combine with tomato sauce, taco seasoning and chili beans. Serve on top of fritos with lettuce, tomatoes, sour cream, and cheese.

Chicken Linguine with Peanut Sauce

• 12 oz linguine or spaghetti
• 2 carrots, diagonally sliced
• 1 lb boneless skinless chicken breasts
• 1 tbsp vegetable oil
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tbsp soy sauce
• 2 tbsp rice or cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp sesame oil
• Dash hot pepper sauce
• 4 green onions, sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped peanuts
  

In large pot of boiling salted water, cook linguine for 5 minutes. Add carrots; cook for 3 minutes or until linguine is tender but firm. Drain and return to pot, reserving 1/2 cup of the pasta water.

Meanwhile, cut chicken crosswise into thin slices. In skillet, heat oil over medium-high heat; cook chicken for 5 minutes or until golden and no longer pink inside. Add to pasta mixture.

Whisk together peanut butter, water, soy sauce, vinegar, garlic, ginger, oil and hot pepper sauce; add to pasta and toss to coat, adding pasta water if desired to moisten. Serve sprinkled with onions, coriander and peanuts.