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.

"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!

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

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.

Tater Tot Casserole

1 lb ground beef browned and drained
1 can cream of mushroom soup
1 small tub of sour cream
1 bag frozen tater tots
1 can french cut green beans

Mix together all ingredients except the tater tots, place the creamy mixture in a 9x11 casserole dish. Top with one layer of tater tots. Bake until tater tots are browned at temperature posted on the bag of tater tots.

This is a recipe from our friends Brandon & LaRena and it is a fantastic, yummy dish! Super easy too! 

I've been trying to add more fruit to our family's diet.

This is how!

It was all gone fast!

Chinese-Style Pork Stir-Fry

1 Tablespoon oil
1 lb boneless pork chops, in strips (or bite-size pieces)
2 cups frozen stir-fry vegetables
1/4 cup Zesty Italian Dressing
2 Tablespoons soy sauce
2 Tablespoons honey
1/4 teaspoon ground ginger

Heat oil in large nonstick wok or skillet on med-high heat. Add meat and cook thoroughly; add stir-fry vegetables and cook 5 minutes or until veggies are heated through. Serve over hot cooked spaghetti or instant rice.

This is a family favorite from Kraftfoods.com

Hearty Mixed Bean Stew with Sausage

 I got this recipe from the Campbell's Slow Cooker Recipes cookbook. Super yummy!

3/4 lb sweet Italian pork sausage, casing removed
10 cups Swanson Chicken Broth (I used Shirley J's chicken bouillon with water)
1/4 tsp black pepper
2 medium carrots, chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 oz dried pinto beans (about 3/4 cup)
4 oz dried navy beans* (about 3/4 cup)
4 oz dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes** in oil, drained and thinly sliced (about 1/4 cup)

1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat. Pour off fat.
2. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
3. Cover and cook on LOW for 7 to 8 hours.
4. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender.

*I used black beans since I didn't have navy beans and it was just as good. It just made the meat look black :D

**For this I used diced tomatoes with Basil, Garlic and Oregano and it just tasted sooo good!

 

This is Harley's version. 

He decided it needed to have his bread and chocolate milk in it :D

Lasagna

1 lb ground beef
2 medium cans tomato paste
2 T parsley
1/2 t basil
1 t oregano
1 t salt
1/4 t pepper
1/2-1 t garlic (my family likes a little more)
1 pkg Italian sausage
1 T brown sugar
Cottage, Mozzarella & Parmesan Cheeses
1 pkg lasagna noodles

Cook noodles according to package. Cook ground beef and Italian sausage together with a little Extra Virgin Olive Oil. Add tomato paste and 2 cans of water (or as much as you'd like to make it as thin or thick of a sauce as you want); mix well. Add the spices. In a 9x13 glass pan layer sauce, noodles and cheeses. Top layer is sauce and mozzarella cheese. Bake at 350 for 20-25 minutes or until cheese is melted enough.

Note: If you don't like Italian sausage, this dish tastes just as good without it.