Stuffed Mushrooms with White Cheddar Cheese

Ingredients:

• 6 - 12 large mushrooms
• 4 to 6 T diced onions
• 3 T parsley
• 3 cloves diced garlic
• 1 cup white cheddar cheese
• 1/4 cup Parmesan cheese
• 1 cup Panko bread crumbs
• butter
• half and half
• garlic salt
• pepper

Directions:

1. Clean mushrooms
2. Slice bottom of mushrooms and remove gills
3. Dice bottom of the mushrooms and some stems
4. Dice onions and garlic
5. Saute diced mushrooms, onions, and garlic in butter
6. Mixed saute'd vegetables with Panko bread crumbs in a bowl, add some half and half to moisten.
7. Add grated white cheddar cheese
8. Add parsley and season with garlic salt and pepper
9. Grease baking dish.
10. Spoon mixture into mushroom tops
11. Sprinkle with Parmesan cheese and garlic salt. Top with a little half and half
12. Bake for 30 minutes at 350 degrees F. Cover with foil for the first 15 minutes.

Whiskey Peach BBQ Chicken

Adapted from the Pioneer Woman

Ingredients:

• 2 T Oil
• 2 T butter
• 4 - 6 chicken breast, bone-in and skin on
• 1 diced onion
• 1 1/2 cup whiskey
• 1 1/2 cup BBQ sauce
• 1 jar peach preserves
• 2 T Worcestershire sauce
• 4 garlic cloves, peeled
• Salt and pepper to taste
• 3 green onions, sliced for garnish

Directions:

1. Brown chicken in oil and butter. Remove chicken
2. Pour off about half of the grease.
3. Cook onions in remaining grease for about 2 minutes.
4. Add whiskey and allow to reduce for about 2 minutes.
5. Add BBQ sauce, peach preserves, garlic and Worcestershire sauce and combine well. Taste sauce and season as needed with salt and pepper.
6. Move sauce and chicken to a crock pot and cook on low for 4 or more hours.
7. Or place sauce and chicken in a Dutch oven and place in the oven on 300 degrees F for about 1 1/2 hours.
8. Either way if sauce gets too thick add up to 1/2 cup water.
9. Garnish with green onions and serve.

Chicken Noodle Soup

Adapted from a Neely recipe

Ingredients:

• 2 T butter
• 2 T olive oil
• 3 stalks of celery, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• salt and ground black pepper to taste.
• 3 T all purpose flour
• 6 cups chicken stock
• 2 cups water
• 2 dashes Tabasco sauce
• 2-3 dashes Worchestershire sauce
• 2 teaspoons dried dill
• 2 bay leaves
• 3 small chicken breast, chopped
• 1 1/2 cup noodles
• 8 ounces frozen peas

Directions:

1. In a heavy stock pot or Dutch oven, melt butter over medium heat. Add olive oil.
2. Saute celery and carrots for several minutes. Add onions and continue to saute until the onions are translucent. Season with salt and pepper. I use about 1 teaspoon of salt and 1/2 teaspoon of pepper.
3. Sprinkle the flour over the saute'd vegetables and stir well. Cook for 2 - 3 minutes.
4. Add the garlic, chicken stock, water, Tabasco sauce, Worchestershire sauce, bay leaves, and dill.
5. Bring to boil and then reduce heat to simmer. Simmer for 20 minutes. Taste and season with salt and pepper.
6. Sprinkle chopped chicken with salt and pepper and then add to broth. Also add the noodles. Cover and simmer gently for 15 minutes. Once chicken has been added try not to boil as this will toughen the chicken
7. Add the frozen peas and simmer covered for 10 more minutes. Taste and adjust seasoning.
8. Serve.

Tuna Mushroom Noodle Skillet

Ingredients:

• 1/2 can condensed cream of mushroom soup
• 1 can water packed tuna
• 1 cup of cooked noodles or 1 pack shirataki tofu noodles
• Sprinkle of garlic powder and crushed red pepper flakes
• Salt and ground black pepper to taste
• 1 green onions, sliced thin

Directions:

1. In a small skillet over medium heat combine the mushroom soup, noodles, and tuna. Sprinkle liberally with garlic powder and more sparingly with red pepper flakes.
2. Season with salt and ground black pepper to taste.
3. Heat through and serve garnished with the green onion slices.

Made with the shirataki tofu noodles and topped with Three Cheese Broiled Tomato Slices this is a great low carb lunch.

Three Cheese Broiled Tomato Slices

Ingredients:

• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup ricotta or cottage cheese
• 1/2 cup mayonnaise
• 1 T dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Sliced tomatoes

Directions:

1. In a small bowl, combine all the ingredients except the tomatoes. Refrigerate until needed.
2. Top each tomato slice with about 1 T of the cheese mixture.
3. Broil until the cheese mixture is golden brown and tomatoes are heated through.

I make these in the toaster over 2 - 4 at a time as I need them as a side for lunch or dinner. I set the toaster oven on broil and the timer on 10 minutes.

Impossible Lemon Buttermilk Pie

Ingredients:

• 1 1/2 cup sugar
• 1/2 Bisquick
• 1 cup buttermilk
• 6 T melted butter
• 3 eggs
• zest and juice of a lemon
• 1 teaspoon vanilla
• grated nutmeg

Directions:

1. Preheat oven to 350 degrees F.
2. Spray pie plate with nonstick spray.
3. In blender combine all ingredients except the nutmeg. Blend on high for at least one minute.
4. Pour mixture into the pie plate and grate some nutmeg over the top.
5. Bake for 30 minutes or until a knife inserted near the center comes out clean.

Buttermilk Baked Chicken

Ingredients:

• 2 cups buttermilk
• Juice of a lemon
• 2 T hot sauce
• 1/2 yellow onion, sliced
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 3 cloves garlic, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound boneless, skinless chicken, cut in serving size pieces
• 2 cups Panko bread crumbs
• 3/4 cup Parmesan cheese, grated
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper

Directions:

1. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, oregano, garlic, salt, and pepper in a large ziploc bag. Add the chicken and coat well. Place in the refrigerator for 3 to 12 hours.
2. About 1 1/2 hours before serving, remove the chicken from the refrigerator.
3. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with cooking spray.
4. Mix Panko bread crumbs and Parmesan cheese together. Season with seasoned salt and pepper.
5. Remove the chicken from the marinade, letting the excess drip off, and dredge through the dry mixture, pressing to help it adhere.
6. Place chicken on the wire rack and bake for about 45 minutes, turning about half way through the cooking time. Chicken should be golden and crisp.

Curried Chicken

Dad adjusted spices on 8/15/2011.

Ingredients:

• 3 - 4 skinless, boneless chicken breast
• 2 teaspoons salt
• 1/4 cup oil
• 6 T butter
• 2 cup finely chopped onions
• 2 T minced garlic
• 2 teaspoon finely chopped ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup water
• 1 28 ounce can crushed tomatoes
• 2 T chopped fresh cilantro
• 2 cups plain yogurt
• 1 teaspoon garam masala
• 2 teaspoon curry powder
• 1 T fresh lemon juice
• 8 ounces frozen peas

Directions:

1. Sprinkle chicken with 2 teaspoons salt. In a large skillet or Dutch oven, heat the oil and butter over high heat. Add the chicken and brown on all sides. Transfer the chicken to a bowl and set aside.
2. Add the onions, garlic, and ginger to the skillet. Saute for 8 to 10 minutes over medium high heat. Drain excess oil. Stir in cumin, turmeric, coriander, black pepper, cayenne pepper, and 1 T water. Stir well for about one minute.
3. Add the tomatoes, 1 T cilantro, yogurt, and additional salt to taste.
4. Add curry powder and garam masala.
5. Add the chicken and any accumulated juices. Pour in remaining water. Bring to a boil, turning chicken to coat with sauce. Add remaining cilantro and peas. Cover and simmer for 20 minutes.
6. Taste and adjust spices. Simmer a few more minutes.
7. Serve with rice and warm pita bread.

Shrimp and Sausage Jambalaya

Modified from a recipe of Ina Garten

Ingredients:

• 1 T olive oil
• 1 pound sausage (kielbasa or andouille, sliced)
• 1 pound chicken (1/2 - 1 inch cubes)
• 1 T butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green pepper, diced
• 1 red pepper, diced
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 small can tomato paste
• 6 cups of chicken stock
• 2 1/2 cups long grain rice
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 6 to 8 dashes Tabasco sauce
• 1/2 cup thinly sliced green onions
• 3/4 cup chopped fresh parsley
• juice of 1 lemon
• 1 pound medium shrimp, cut into bite size pieces

Directions:

1. Heat olive oil in a large Dutch oven over medium heat, add the sausage and saute for about 8 minutes until brown.
2. Remove the sausage to a bowl and add the chicken to the same pot. Cook the chicken for about 8 minutes until cooked through
3. Remove the chicken to the bowl with the sausage.
4. Add butter to the pot and saute the onion, celery, and peppers until the onion is translucent.
5. Add the diced tomatoes with juice, garlic, cayenne pepper, oregano, thyme, and tomato paste. Cook until herbs and vegetables are blended well.
6. Add the stock and bring to rolling boil.
7. Stir in the rice, sausage, chicken, bay leaves, salt, pepper, and hot sauce.
8. Return to boil, reduce the heat to low, cover, and simmer for 20 minutes
9. Add 1/4 cup green onions, 1/4 cup parsley, lemon juice, and shrimp and stir well.
10. Cover the pot, remove from the heat and allow the jamabalaya to steam for about 15 minutes before serving.
11. Garnish with green onions and parsley

Mom's Ice Cream (Quart Size Freezer)

Ingredients:

• 2 eggs, beaten
• 1 cup sugar
• 1 teaspoon vanilla
• 1 can evaporated milk
• 1 1/2 - 2 cups whole milk

Directions:

1. In mixing bowl, beat the eggs, and the sugar and whisk well. Add vanilla and canned milk and mix again. Add whole milk and whisk together well.
2. Freeze according to freezer instruction. My freezer takes about 25 - 30 minutes to freeze ice cream.

Spinach and Artichoke Salad with Warm Dressing

Ingredients:

For the Dressing:

• 4 T olive oil
• 1/4 cup onion, minced
• 2 garlic cloves minced
• 4 T balsamic vinegar
• 1 T brown sugar
• 3 T real bacon bits
• Reserved liquid from the artichokes

For the salad:

• Spinach
• 1 jar marinated artichokes, drained, reserving juice
• Optional other ingredients include chopped hard boiled egg, thinly sliced red onion, thinly sliced mushroom, black olives, feta cheese, cooked chopped chicken.

Directions:

1. In a small skillet or sauce pan heat the olive oil and saute the onions and garlic. Lower the heat to low and add the rest of the ingredients for the dressing.
2. Arrange spinach, artichokes and any optional ingredients on salad plates. Sprinkle with salt and pepper. Spoon dressing over the top.

Mexican Slaw

Ingredients:

• 6 cups shredded cabbage (any combination of green and red)
• 2 green onions sliced
• 1/2 cup chopped fresh cilantro
• 4 T mayonnaise
• 3 T fresh lime juice (2 small limes)
• Tabasco sauce (4-10 dashes)
• salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)

Directions:

1. In the bottom of a large bowl combine the mayonnaise, lime juice, salt, pepper, and Tabasco sauce.
2. Add in the shredded cabbage, slice green onions, and chopped cilantro.
3. Toss well. Refrigerate until serving. I make this about 1 - 2 hours before serving.