Bourbon Chicken

Yield: 6 servings

Prep Time: 10 min
Cooking time: 15 min

Ingredients:
1 c. butter, softened
1 TBSP. garlic (1 clove)
1 small onion, diced
1/2 c. soy sauce
1 c. Bourbon (your personal preference)
1 c. water
salt and pepper to taste
2 TBSP. cornstarch
 

Sauce:
1. In a small sauce pan, melt butter and stir butter until a light simmer. Dice onion, and garlic. Place in pan and cook until soft and transulcent.

2. Mix together soy sauce, and water. Add to butter mixture. Let simmer about 2 min. Add bourbon and bring to a boil for about 2 min. (If there's still a strong alcohol taste on tongue, boil longer, or light on fire in an open area away from face and small children.)

3. After bourbon has been boiled out, season to taste with any seasoning of choice. Feel free to get creative with it. When it's to your liking, add cornstarch, let boil until it starts to thicken and turn down heat.

Chicken:
1. Place chicken in a hot skillet, add half of the sauce on top while cooking. Cover and let sit on low heat until rice or potatoes are done.

2. Serve chicken over rice or potatoes.

This is a recipe from my good friend, Ariel. I haven't tried it myself, but I'm sure it's amazing.

Sweet and Sour Pork

2 Tablespoons corn oil 

2 Tablespoons ketchup

1 lb boneless pork in 1-in cubes

2 Tablespoons soy sauce

1 can pineapple chunks

1 clove garlic, minced

1/2 cup Karo corn syrup

2 Tablespoons cornstarch

1/4 cup vinegar

1/2 cup green pepper

Heat corn oil in skillet and brown pork. Add next 6 ingredients. Bring to boil. Simmer 10 mins or until done. Mix cornstarch and 2 Tablespoons water, add to pork with green pepper. Boil 2 min. Stir constant. Serve over rice.

5 Meat Habanero Chili

4 slices hickory-smoked bacon

3/4 pound ground beef

1 pound bulk pork sausage

3/4 pound cubed beef stew meat

1 1/2 cups chopped onion

2 cloves garlic, minced

1 stalk celery, chopped

1/2 habanero pepper, seeded and minced, or to taste

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

1 (28 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

2 cups cubed cooked chicken

3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can butter beans, rinsed and drained

salt and pepper to taste

3/4 cup sour cream (optional)

 

Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.

Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

*I absolutely love this chili, but I exclude the habanero peppers.

Braised Pork with Vegetables

1 lb pork boneless shoulder cut into 3/4 in pieces

1 med onion, chopped

2 Tablespoons vegetable oil

1 clove garlic, chopped 

3 carrots cut into strips

1 cup water

1 teaspoon instant chicken bouillon

1 teaspoon salt

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/2 cup water

1 pkg (10 oz) frozen brussels sprouts

8 oz thin spaghetti

2 Tablespoons margarine or butter

Parmesan cheese

Cook and stir pork in oil in 10 inch skillet over med heat until brown. Drain on paper towel. Cook and stir onion and garlic in same skillet until onion is tender. Stir in pork, carrots, 1 cup water, the bouillon, salt, basil, thyme and pepper. Heat to boiling, reduce heat. Cover and simmer 45 mins. Add 1/2 c water and the Brussels sprouts. Heat to boiling; reduce heat. Cover and simmer until Brussels sprouts are tender, 10-15 mins. Cook spaghetti. Stir in margarine and cheese. Serve pork and veggies over spaghetti.

One of my very favorite family meals. My family has been making it for as long as I can remember.

"White" Enchiladas

1 family pack of chicken breasts
1 bunch of fresh cilantro
1 large onion
1 large tub of sour cream
2 family size cream of chicken soup
1 jar of cumin (about half the jar)
1 large package of flour tortillas
4 packages cream cheese (8 oz each)
1 lb shredded Monterey Jack cheese
3 cans of mild green chilies (tiny cans)


Cook chicken all the way through. About 15 minutes before chicken's done, saute onions and cilantro (chopped & minced) with it and add cumin & 1 can of green chilies. Cook thoroughly. While you're waiting for chicken to cook: Mix in a large bowl sour cream, cream of chicken soup, 2 cans green chilies.
Once chicken is cooked, shred it and mix with all 4 packages of cream cheese.
Warm tortillas up in microwave. In a large baking dish (13x9) put a layer of soup mixture on bottom. Fill the tortillas with chicken mixture, as desired. Roll tortillas closed and place seam side down in pan. Repeat until you run out of ingredients.
Once pan is filled, place another layer of soup mixture on top of enchiladas and cover with cheese. Cook at 400 deg for about an hour. Just enough to melt the cheese.


*This makes a lot! It's a large recipe because of my family size. You can cut it down to suit your family's needs.


From Monica McAllister via Kira McAllister

Dairyland Casserole

8 oz noodles (egg noodles)
1 1/2 lb ground beef
2 cups tomato sauce
1/3 cup onion, chopped
8 oz cream cheese
1 cup cottage cheese
1/2 cup sour cream
3 Tablespoons melted butter

Cook noodles until tender. Drain and set aside. Brown beef. Add tomato sauce and chopped onion. Combine cheeses and sour cream in a different bowl. Butter large casserole pan. Pour in half of noodles. Add cheeses/sour cream mixture and cover with remaining noodles. Cover with meat mixture. Drizzle melted butter over top, optional. Bake at 350 for 30-45 minutes.

The Vance Sisters - My brother's girlfriend, Mara, and her 3 sisters, and her mom gave us this recipe and the one right before it. I LOVED this casserole! Sooo yummy!

Yorkshire Pudding

A delicious breakfast dish

Delicious as a side dish when accompanying a meat dish, or even better as a breakfast favorite when lemon juice, powdered sugar and your favorite jam are added on top of the oven pancake after baking.

2 cups flour

2 cups milk

8 eggs

1 teaspoon salt

Mix all ingredients, and pour into a hot pan in which 1 stick of butter has melted. Bake at 400 deg for 20-25 minutes.

The Vance Sisters 

Recipe Exchange

I recently had a recipe exchange at my house with a few friends and family. It was a lot of fun and I received some very good recipes and am trying to get them up as fast as I can. I hope you enjoy them!

Bowtie Salad

4 boneless skinless chicken breasts
1 box bowtie pasta (I used tri-colored rotini)
2-3 pieces of celery
1 cup grapes (cut in half)
1 cup strawberries (if in season)
1 cup pineapple (fresh if in season, or canned) - I didn't care for this in the salad
1 can mandarin oranges

Cut the chicken into bite size pieces and cook; season if you so desire. Cook noodles as directed; drain and set in large bowl. Cut up the rest of the ingredients and mix with the noodles and the chicken. Chill in refrigerator.
*I used Zesty Italian Dressing on this and it was fantastic!

English Muffin Bread

Cornmeal
6 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 Tablespoon sugar
1 teaspoon salt

Grease two 8x4x2 inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottoms and sides; set pans aside.
In a large bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, the water, sugar and salt just until warm. Using a wooden spoon, stir milk mixture into remaining flour.
Divide dough in half. Place dough in prepared pans. Sprinkle tops with additional cornmeal. Cover; let rise in a warm place until double (about 45 minutes).
Bake in a 400 deg oven about 25 minutes or until golden. Immediately remove bread from pans. Cool on wire racks.

My mom got this from a recipe book (not sure which one)

White Bean Stew

1 lb white beans (I used lima beans) Soak overnight in crock pot. In the morning, pour off the water and replace with 4 cups new water. Turn to high and cook 4 hours or until tender. Add 1/2 teaspoon of each dried thyme and rosemary.
1 onion, sliced (not diced)
2 large carrots, peeled and cut into large chunks
Saute onion and carrots in 3 Tablespoons olive oil until they begin to brown. Salt and pepper and add 1 cup water and simmer, covered, until the carrots are nearly tender.
6 cloves garlic
Brush garlic with olive oil and bake at 250 deg 30 minutes or until tender.
Add sauteed vegetables to crock pot. Squish out the centers of the garlic cloves and add to crock pot.
4 sprigs of parsley. Cut up and add to stew at the end. Heat on high 30 minutes to blend flavors.

Karen Baughman

Green Pesto

1 bunch Italian parsley (or spinach, basil or combination)
1 cup raw almonds
Juice from 2 large lemons
4 cloves garlic, sliced
1 teaspoon salt
1 cup olive oil
(can be thinned with 1/2 cucumber, diced)
Process parsley, almonds, lemon juice and garlic in food processor. Scrape the sides of the bowl and process again until well blended. Add olive oil and salt and process until smooth. If you want a lighter pesto, add cucumber to thin.

Can be used as a dip for chips or raw vegetables, or as a spread on wraps. Very good for you and very satisfying!

Karen Baughman

Meal In A Dish

1 lb hamburger
1 clove garlic or 1 Tablespoon minced
1 teaspoon salt
1 onion, chopped
1 can tomato paste
2 cans tomato sauce
1 beaten egg
1/4 teaspoon oregano
1/2 lb mozzarella cheese
2 cups cottage cheese
1 package frozen spinach
1/4 teaspoon sweet basil
Lasagna noodles

Saute 1 lb hamburger with garlic, salt and onion; drain. Add 1 can tomato paste, 2 cans tomato sauce, oregano & basil. Mix: cottage cheese, egg, and spinach (cooked & drained). Cook noodles. Layer in buttered casserole lasagna, cheese mixture, mozzarella cheese and sauce. Bake at 350 deg for 30 minutes. Top with Parmesan cheese. Heat until cheese is melted.

From Grandma Perry

Cherry Delight

2 cans cherry pie filling
1 box yellow cake mix
2 sticks margarine
Coconut or chopped nuts

Place cherries in bottom of pan. Sprinkle dry cake mix over cherries. Cut butter in thin slices. Cover the top of dry cake mix with butter. Spread coconut or nuts over cake and bake in oven for 1 hour at 350 degrees. Serve with Cool Whip or ice cream.
*You can use any kind of pie filling.

From my Grandma Perry

Chicken Enchiladas

2 packages flour tortillas
4 cups sour cream (2 pints)
6 cups cooked chicken
1 1/2 cups mozzarella cheese, shredded
1 cup green chives, finely chopped
4 cans cream of chicken soup
1 Tablespoons chili powder
1 1/2 cups cheddar cheese, shredded
6 cups cooked chicken (boneless, skinless chicken breast works best)
1 can olives, chopped

Combine soup, sour cream, chili powder, cheese and chives. In separate bowl, combine chicken and olives. Add 3 to 4 cups sauce to to chicken. Wrap chicken mixture in tortillas and place in well greased pan. Spread remaining sauce over rolled tortillas. Sprinkle with leftover cheese. Bake covered at 375 deg until cheese is melted (about 20 minutes); avoid over cooking.

From my mom via Jodee Harding (Best chicken enchilada recipe ever!)

Fried Rice

5 cups cooked rice
Oil
Dash of salt
2 Tablespoons Soy sauce
Oyster sauce (optional)
2 eggs
Dash of sugar
2-3 scallions

Steam rice hours in advance and chill well (best if chilled overnight). Stir-fry rice in oil in hot wok. Add more oil if necessary. Sprinkle with salt and add soy to color rice. Pour beaten eggs in wok center and stir-fry quickly, then stir into the rice. Add a touch of sugar and oyster sauce, if desired. If you would like to, add chopped barbecue pork/shrimp, etc. At the very end, stir in chopped scallions, if desired.

From my Grandma Perry.

Peachy Keene Muffins

1 1/2 cups flour
1/2 cup brown sugar
1/2 cup white granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1/2 cup vegetable oil
1 (15 oz) can sliced peaches drained and chopped well

Mix all dry ingredients until thoroughly combined. Add remaining wet ingredients and stir until blended (may appear thick). Fold in chopped peaches. Spray 12 paper baking liners very lightly with cooking spray (this helps liners release easily from any baked muffin) and fill 3/4 full. Mix 1/4 Tablespoon cinnamon and 3/4 Tablespoon white granulated sugar and sprinkle muffin tops lightly. Bake at 350 degrees for 25-27 minutes or until a toothpick inserted into the muffin comes out clean. Let cool 10 minutes before removing muffins from pan. Best enjoyed warm! (Tastes like peach cobbler in a muffin -- mmmmmmm!)

My mom got this from the Daily Herald. It's from the Savvy Shopper.