Chicken Bundles

these babies are awesome. each one is small, but so filling! i made about sixteen, and we've been eating leftovers for lunch all week. enjoy!

2 c cooked chicken

4 green onions, chopped

2 (3 oz.) cream cheese

2 Tbsp. melted butter

1/2 tsp. salt and pepper

8 pillsbury croissants

Pepperridge Farm stuffing (herb flavoring)

Sauce:1 can cream of chicken soup1/2 can milk or water. 

Mix together chicken, onions, cream cheese, butter, salt, and pepper. Pat out croissant roll. Place about 1/2 cup of chicken mixture on roll and wrap it up, sealing all edges. Place roll in additional melted butter and then cover with stuffing. Place in baking sheet and bake at 350 degrees for 25 minutes or until golden brown. Top with sauce.


*stolen from my awesome maja *

Biscuits & Gravy

biscuits & gravy are a Whiting Family classic. i am sad to say that i had never heard the term before. when i relayed that fact to my new in-laws, once the appalled gasping ended, they cooked up a batch just for me. i was heartily in heaven.

the best country home meal, and so simple!

Biscuits:

4cups flour

2 tbs sugar

2 tbs baking powder

1 tsp salt

1 cup shortening

2 eggs

1 1/3cup milk

preheat oven to 425. mix in a large bowl: flour, sugar, baking powder & salt.

next grab your pastry cutter (a potato masher will do) and add shortening, eggs and milk.

 drop tablespoon-sized biscuits onto sprayed pan, and bake for 11-12 mins (or until golden brown. but i think you knew that). 

while the biscuits are baking it's time to start the gravy!

Gravy:

1 package bacon or sausage 

(it's your choice, trav prefers bacon but i prefer sausage, try both!)

1 cup flour

milk (lots. of. milk.)

Lawry's seasoning salt

First, cook bacon. You can make it as soft or crunchy as you like! Once cooked, drain all the fat (add the appropriate "ewwww" when prompted). Then return pan to stove on medium heat and add one cup of flour. Be sure to mix and don't stop! The flour burns easily. Mix and cook until flour becomes a light goldy color (maybe more off-white. haa i'm so profesh, right?). Next add the milk, pour into the pan until it reaches halfway up the pan. It's a lot of trial and error, so keeping mixing and adding milk until it's the consistency you want. less milk = thick, more milk = less thick.

once it's all done & done crumble the biscuits and coat with gravy! 

bon appetite (or whatever!)

Cocotte Meal

In a Ramkinar Cocotte,

• fill bottom with 2-1 1/2 tbs tomatoe sauce
• slice of ham same width as ramikim
• one or two eggs
• salt /pepper
• swiss cheese shredded
• on pan 1/2 inch of water on bottom of pan
• put in oven 350 degrees until golden brown on top
• serve with finger length toast

grilled ginger salmon

1/2 cup olive oil
1/2 cup soy sauce
1-2 tbsp freshly grated ginger
4 cloves garlic, crushed
3 tbsp sesame seeds (optional)
2-3 lbs. salmon (chicken could be substituted)
1/2 cup chicken broth
1 tbsp Dijon mustard
1 tsp black pepper
1/2 cup chopped green onions

Combine all marinade ingredients. Place salmon in large zip-lock bag and pour in marinade. Squeeze out air and seal. Marinate refrigerated for 4-8 hours.
Remove salmon is cooked, basting frequently with reserved marinade.

honey, pork & peppers!

1 1/2 pounds boneless pork, 1 inch cubes
2 tbsp vegetable oil
1/8 tsp garlic powder
1 envelope broen gravy mix
3 tbsp soy sauce
1/2 tsp ground ginger
1 cup honey
water (cheack gravy package)
2 tbsp red wine vinegar
1 medium sweet red pepper, 1 inch pieces
1 medium green pepper, 1 inch pieces
1 medium onion, cut into wedges

In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. Combine gravy mix, cornstarch, water, honey, soy sauce, vinegar, ginger, and garlic powder; add to pork. Cover and simmer for 20 minutes, stirring occaisionally. Add onions, peppers and cook 5-10 minutes longer. Do not cook too long! Vegetables should be crisp-tender. Serve over rice.

creamy pork tenderloin

1 pork tenderloin (about 1 pound)
2 eggs
1 tbsp water
1/2 tsp dried crushed rosemary
1/4 tsp pepper
dash of garlic powder
1 cup seasoned dry breadcrumbs
3 tbsp vegetable oil
2 tbsp butter
1/2 lb mushrooms, sliced
1 can cream of celery soup
1 cup sour cream
2 tbsp water

Slice the tenderloin into 3/4 inch thick peices. Place each piece between two pieces of plastic wrap and flatten with a meat mallet. In a shallow dish, combine egg, 1 tbsp water, rosemary, pepper, and garlic powder. Dip pork medallions into egg mixture, then into breadcrumbs. In a large skillet over medium heat, brown pork in oil, about 5 minutes on each side. Place medallions into a 9x13 inch baking dish; keep warm . In the same skillet, melt butter and saute the mushrooms until tender. Stir in the soupp, sour cream and 2 tbsp water; pour over pork. Cover and bake at 325 degrees for about 40 minutes or until pork is tender. Serves 6-8.

hungry man pork chops

5 double cut pork chops
1 small package Stove Top stuffing (pork flavor)
olive oil
salt and pepper
1 cup apple juice

Cut pockets in the chops. Prepare stuffing. Stuff the mixture into each of the pork chops. Seal the pockets with toothpicks and tie with butcher's twine. Brown the chops well on each side in olive oil. Add apple juice, salt, pepper and bring to a simmer. Cover and place in a 325 degree oven. Cook until tender, approximately 45 minutes. If desired, remove the chops and reduce the sauce to desired consistency.

cranberry chicken

4 chicken breasts
1 cup dried cranberries
2 tbsp oil
2 cups apply juice
1 onion, thin slices

Pound chicken breasts lightly. Soak cranberries in 2 cups juice to reconstute; set aside. Saute chicken until browned. Add onions, saute briefly. Add cranberries and their liquid. Salt and pepper to taste. Cook on medium about 20 minutes, until chicken is done and sauce is reduced. Season with sage or cinnamon!

kick ace chicken

4-5 boneless chicken breasts
1 jar (8oz) apricot preserves
1 bottle (8 oz) Catalina dressing
1 package (1 1/4) dry onion soup mix

Place chicken breasts in 9x13 inch oven proof pan. Combine remaining ingredients. Spoon over chicken. Bake covered at 350 degrees for about 1 hour. Remove cover the last 15 minutes to brown. Serves 4.

sweet & sour chicken

1 lb chicken, cut into 1 inch cubes
1 egg
4 tbsp salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1 inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple chunks, drained

Beat egg in a small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heaat about 2 tbsps of the oil in a wok or electric frying pan over medium high heat. When oil is hot, add meat and cook half at a time and stir fry until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tbsp oil. When oil is hot, add onion, green pepper and garlic, and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet-Sour sauce and cook, stirring, until sauce boils and thickens slightly.
Stir  in pineapple and chicken and cook just until heated through. Makes 4 servings.

sweet & sour sauce
3/4 cup water
1 tbsp ketchup
1/4 cup sugar
few drops tabasco
1 tbsp cornstarch
1 tbsp soy sauce
1/4 cup red wine vinegar

chicken corbin bleu

4 skinned, boneless half chicken breasts
4 slices swiss cheese
4 thin slices deli ham
1/2 tsp dried sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
3/4-1 cup cornflake crumbs
4 tsp grated Parmesean Cheese
1/4 cup butter or margarine, melted

Preheat oven to 375 degrees. Cut each chicken breat horizantally (do not cut all of the way through). Open each chicken breast and place between two layers of plastic wrap, pound lightly with a meat mallet to even out.
Combine the sage, thyme, rosemary, salt and pepper. Lay out each chicken breast and sprinkle with seasoning, then layer with ham and cheese. Roll up jelly roll style, folding up sides of chicken (toothpicks can be used to secure if necessary).
Combine coornflake crumbs and Parmesean cheese. Dip chicken in melted butter, then roll in crumbs. Repeat with each chicken roll. Bake in a 9x13 inch pan at 375 degrees for 40-45 minutes. Remove to a serving platter. Serves 6.

Pasta Cubana {ooooh sounds exotic}

2 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups mild salsa
1 can (16 oz.) black beans, drained
1 1/2 teaspoons ground cumin
2 medium-sized zucchini, trimmed and sliced into 1/4-inch half-moons
1 clove garlic, finely chopped
1 pound pasta (not the whole box)



Heat oil in a large skillet over medium-high heat. Season chicken with the salt and pepper. Add to skillet and cook for 5 minutes, until lightly browned.

Stir in the salsa, beans, and cumin. Simmer, covered, for 10 minutes. Add the zucchini and garlic and simmer 5 minutes.

While sauce is simmering, cook pasta following package directions. Drain and toss with sauce. Serve immediately. Serves 6



(I used cooked rotisserie chicken, just debone it and spiral wholewheat pasta)

can it really be so easy? roasted pot yo.

4 lb. beef roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 cup water



Place roast on double layer of aluminum foil. Combine soup and dry soup mix. Spread on all sides of roast. Wrap foil around roast. Place in crock pot. Pour water around roast. Cover. Cook on low 6-8 hours.