It Inspired Me

4 chicken thighs with skin and bone 1 tablespoon paprika 2 tablespoons vegetable oil 3/4 pound small red-skinned potatoes, halved 8 boiling onions, peeled 2 large carrots, peeled, cut into 1-inch pieces 1 tablespoon all purpose flour 1 cup canned low-salt chicken broth 1/2 cup dry white wine Chopped fresh parsley Preparation Step 1 Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

 This is a recipe I got from Aunt Gwennie.  I do not remember having it but if she felt is worthy to write onto a card, it must be good.  4-1/2 cups frozen shredded hash brown potatoes, thawed 6 tablespoons butter, melted 1-1/2 teaspoons salt 1/4 teaspoon pepper FILLING: 1/2 cup chopped onion 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 teaspoons chicken bouillon granules 1 teaspoon Worcestershire sauce 1/2 teaspoon dried basil 2 cups 2% milk 3 cups cubed cooked chicken 1 cup frozen peas, thawed In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside. In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

 This is a Taste of Home recipe.  Nothing special to say about the recipe.  Just a solid chicken dinner recipe.   6 bone-in chicken breast halves (about 4 pounds) 1 small onion, quartered 2 celery ribs with leaves, cut into chunks 2-1/2 cups water 2 teaspoons salt, divided 6 whole peppercorns 8 to 10 frozen puff pastry shells 1/2 cup butter 1/2 cup all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1/2 pound fresh mushroom, sliced 1 can (5 ounces) sliced water chestnuts, drained 1 jar (2 ounces) diced pimientos, drained 1 tablespoon lemon juice 2 cups heavy whipping cream Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions. Remove chicken from bones; cut into cubes and set aside. ...

 2 cans tomato paste 3 (8 oz) cans tomato sauce 1 medium onion chopped 1 t sweet basil 2 large bay leaves 1 t oregano 1 t salt 1/2 t pepper 2 lbs ground beef Chop onions, heat olive oil in large kettle.  Add ground beef and onions, browning well.  Add tomato paste and 3 cans of cold water.  Mix well.  Add remaining ingredients.  Simmer about 1-2 hours, stirring occasionally.  

There's nothing like a good Swedish Meatball.  These can be made ahead or frozen.  They are awesome served over rice.  You could even try it over the coconut rice.  Also good as an appetizer or over spaetzle.   4 eggs, slightly beaten 2 c. milk 1 c bread crumbs 4 T butter, separated 1 c onion, finely chopped 2 lb ground chuck 1/2 lb ground pork 1/4 t allspice 1/4 t nutmeg 1/4 t ground cardamom 1/3 c flour 3 t. salt 1 1/2 t dill, separated 1/4 t pepper 2 cans (10.5 oz each) condensed beef broth, undiluted 1 c light cream in large bowl, combine eggs, milk and bread crumbs.  In 2 tablespoons hot butter, sauce onion until soft, about 5 minutes.  Life out with slotted spoon.  Add to bread crumb mixture with ground meats.  Add spices and salt.  Mix well.  refrigerate, covered, for one hour.  Shape into meatballs, should make about 60 meatballs.  With remaining 2 tablespoons of butter, sauce meatballs until browned.  Once br...

Simple and tasty chicken recipe. It is also great serviced on top of a lettuce salad. 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allo...

This is a Barefoot Contessa recipe. It can be made ahead and is a simple recipe to put together. 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1-1/2 teaspoons tomato paste 5 pounds ground turkey breast 1-1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Preheat the oven to 325 degrees. In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1-1/2 hours,...

This recipe is thanks to Bonnie. As expected it is creamy and cheesy and delicious 2-1/2 cups uncooked elbow macaroni 6 tablespoons butter, divided 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 cups whole milk 8 ounces process cheese (Velveeta), cubed 1-1/3 cups 4% cottage cheese 2/3 cup sour cream 2 cups shredded sharp cheddar cheese 1-1/2 cups soft bread crumbs Directions 1. Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. 2. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. 3. Bake, uncovered, at 350° for 30 minutes or until golden brown.

1 lb ground turkey 1/2 t salt 2 eggs 1/2 c Bisquick 1 c. milk 1 c. cheddar cheese, shredded Heat over to 400 degrees and grease a 9" pie plate.   Cook turkey and onion til turkey is browned, drain well.   Spread in pie plate.  Sprinkle with cheese.   Stir remaining ingredients til blended and pour into pie plate.   Bake for 25 minutes

 What can I say about the classic porcupine recipe?  This could be used to stuff peppers too.  I think this would be a good freezer item.   1/2 lb ground beef 1/4 c uncooked rice 1/4 c milk or water 2 T chopped onion 1/2 t salt  1/4 t celery salt dash of pepper 1 T shortening 8 oz can tomato sauce 1/2 c water 1 1/2 t Worcestershire sauce Mix beef, rice, milk, onion and seasonings.  Form into 4 medium sized balls. Fry in melted shortening, turning frequently, until light brown, but not crusty, on all sides.  Add tomato sauce, water and Worcestershire sauce.  Mix well.  Cover and simmer for 45 minutes over low heat.  Add a small amount of additional water if liquid cooks down too much.  Serves 2.  

 This is another one of my mom's recipes.  I have childhood memories of her making this.  Unfortunately it's another one of the steak like recipes that I am not in love with, but I want to keep record of another one of the recipes in her inventory.   1 1/2 lb top beef round or sirloin steak, about 1 inch thick 1 c water 1 medium onion, cut into 1/4 inch slices 1/4 t ginger 2 medium green peppers, cut into strips about 3/4 inch wide Rice: 1 T cornstarch 2-3 t. sugar 2 T soy sauce 2 medium tomatoes Trim fat from meat, cutting meat into strips 2x1x1/4 inch.  Brown meat in small amount of oil.  Once browned, stir in water, onion and ginger.  Heat to boiling.  Cover and simmer for 12-15 minutes for round steak or 5-8 minutes for sirloin.  Add green pepper strips during the last five minutes of simmering.  While meat simmers, cook rice as directed on package for 4-6 services.  Blend cornstarch, sugar and soy.  Stir into meat mixture....

 I have to admit, this is not a favorite of mine but it is another of my mom's recipes.  I want to be sure to record this recipe to have for future records.  Perhaps someone will enjoy it someday, or my tastes will change and I'll learn to love a good cube steak.... 1 lb cube steaks 1 t. salt 1/8 t pepper 3 T flour 1 t. dry mustard 1 t. Worcestershire sauce 3 T chili sauce or catsup  2 T lemon juice Springle cube steaks with salt, pepper and flour.  Brown in about 3 T oil.  Once browned, remove cube steaks and add dry mustard, Worcestershire sauce, chili sauce and lemon juice to skillet.  Heat until boiling. Spoon sauce over steaks and serve.  

 This is another mom recipe.  Good make ahead dinner.   1/4 c. butter 1/2 c. chopped onion 1/2 c. chopped green pepper 1 1/2 lb ground chuck 1 1/2 t salt  1/4 t pepper 1/2 t dried oregano 2 T Worcestershire 8 oz. elbow macaroni 3 oz. button mushrooms 10.5 oz can condensed tomato soup 1 medium tomato, chopped 1/2 c. grated Parmesan cheese Preheat oven to 375 degrees.  Saute onion and pepper in butter oil tender, about 5 minutes.  Add beef and cook until browned, about 5 minutes.  Add salt, pepper, oregano and Worcestershire.  Cook pasta according to mfr directions, drain when al dente.  To a 2 1/2 qt casserole dish, combine meat mixture, pasta, mushrooms, tomato soup, chopped tomato.  Bake covered for 40 minutes.  Remove cover, sprinkle with parmesan cheese and return to over for another five minutes, or until nicely browned.  Serves 6-8 

Here;s another lasagna recipe. This one is special because it's my moms.   1/2 lb ground beef and 1/2 lb ground pork or 1 lb Italian sausage 1 medium onion, chopped (or 1 envelope onion soup mix) 1 can (2 #) tomatoes, mashed 1 can (6 oz) tomato paste 1/2 t basil 1/8 t pepper 1 t. sugar 1/2 c water 9 lasagna noodles 1T vegetable oil 2 eggs  1 lb ricotta or cottage cheese  16 oz sliced mozzarella cheese 1/2 c grated Parmesan cheese Brown meats and onion.  Pour off drippings.  Break up tomato.  Combine with tomato paste, water, sugar, salt, basil and pepper into a medium-sized saucepan.  Cover and simmer for one hour, or until slightly thick.  Stir in browned meat.  While sauce simmers slide lasagna noodles, one at a time so as not to break, into a large kettle of boiling salted water.  Add oil to help keep the noodles from sticking.  Cook about 15 minutes, stirring often, until just tender.  Erin and cover with cold water, until ...

Whenever we eat out for Mexican dinner, I order fish tacos. I love them. Our favorite restaurant offers a good light and flaky fish with a great creamy sauce. In my normal style, I had to try it myself. On first attempt, I have to say it turned out pretty darn good. I will put the original recipe below but I of course could not follow directions and had to some things my own way. To cook the fish, I laid the tilapia out on the fry basket in my ninja foodie. I sprinkled all the seasoning on top of the fish and put about three tablespoons of butter across all the fish. Cook til fish is flaky check after 15 minutes Fish seasoning: 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1 tsp salt 1/4 tsp black pepper 2-3Tbsp Butter Fish Taco Toppings: 1/2 small purple cabbage (I used Napa) 2 medium avocado sliced 2 roma tomatoes diced (optional) 1/2 diced red onion 1/2 bunch Cilantro longer stems removed 4 oz 1 cup Cotija cheese, grated 1 lime cut into 8 wedges to serve Fish Taco ...

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thick...

I was searching for a recipe for a chicken dish to have a Mother’s Day. I always like cream-based sauces so I thought I would give this one a whirl. I’m glad I did. It’s great served with peas and rice or pasta. 4 cloves garlic , minced 1 teaspoon fresh chopped parsley 1 teaspoon dried rosemary 1 cup milk (or half and half) Salt and freshly ground black pepper, to taste 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth Poach one pound chicken. mix sauce ingredients in deep fry pan or cast iron skillet. Cook til sauce is slightly thickened. Enjoy over rice or pasta. Serve with side of cooked broccoli or peas. 

This is a great make ahead dish. It’s great for gatherings or just for a dinner. Very hearty soup.  Also freezes well. 2# ground beef 2 T olive oil 2 c diced carrots 2 c. diced onion 2 c. diced celery 2 cloves garlic, minced 3 c. cooked barley 8 c. beef broth 2-14 oz cans crushed tomatoes (stewed is you want tomato chunks) 1/2 c. dry red wine 1 t. thyme salt and pepper to taste Brown ground beef.  Set aside.  Cook carrots, onion, celery and garlic in oil until tender.  Add beef.  Add remaining incredients and bring to a boil on high heat.  Cover and reduce to simmer for 20 minutes.  Add parsley to taste and serve.

This is one of the recipes I remember well from growing up.  It is easy to make and will await the arrival of your late arriving family members without being soggy and gross. 6 oz. penne or other tube shaped pasta 3/4# ground beef 1 can (14.5 ounces) stewed tomatoes 1 c. sliced green onions 1 pkg (3 oz) cream cheese 1/2 c. shredded Swiss cheese 1/2 c. shredded Parmesan cheese 1/2 c. shredded sharp cheddar cheese Cook pasta according to package directions, stopping at the al dente stage.  Brown meat.  Add salt and pepper to taste.  Add tomatoes.  Cook uncovered until slightly thickened.  Stir in onions and cream cheese.  Toss with remaining ingredients.  Cover for two minutes to melt the cheese.

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot.