Poppy Seed Chicken

This is one of those recipes that never lasts long at our house.  It's super easy to make and super tasty!

Cooking Time:  45 Minutes
Yields:  6 Servings

Ingredients

5 cups cooked chicken, shredded
1 can condensed cream of chicken soup
1 cup sour cream
1/2 cups crushed buttery round crackers
1 tsp poppy seeds
1/2 cup butter, melted

Directions

1. Preheat the oven to 350 degrees
2. Place the chicken in a 9 x 13 baking dish.
3. In a medium bowl, combine the soup and sour cream.  Pour over the chicken.
4. In a separate bowl, combine the crackers, poppy seeds, and melted butter.  Sprinkle over the chicken and sauce.
5. Bake for 30 minutes, until the sauce is bubbly.

From AllRecipes.com

Garlic Herb Grilled Pork Tenderloin

"This is the best pork loin I've ever eaten!"  Those are the words I heard from more than one person when I fixed this recipe.  My husband has pretty much requested that we never fix pork tenderloin any other way.  It was a very simple recipe, but it is sure to impress your guests!

Cooking Time: 45 Minutes
Yields: 6 Servings

Ingredients

3 lb pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 tsp thyme
1/2 TBSP rosemary
1 TBSP salt
2 TBSP ground black pepper

Directions

1. Cut a horizontal slit in the pork tenderloin, leaving the halves attached.  Rub tenderloin with olive oil.
2. Insert garlic into the slit and onto the fatty part of pork.  Press thyme and rosemary into slit.  Sprinkle tenderloin with salt and pepper.
3. Wrap tenderloin in foil and place on grill on medium-high heat.  Cook approximately 30 minutes, turning half way through until a minimum internal temperature of 160 degrees.

From AllRecipes.com

Buffalo Style Chicken Pizza

One of the local restaurants serves a pizza very similar to this that I always order.  I'm so excited to have found a recipe for it.  The only thing different between this recipe and my local restaurant's recipe is that they serve theirs on a flatbread.  Unfortunately, I don't have a good recipe for a flatbread crust yet.  If you have one, please pass it on!  To me, this is better served on a thin crust.

Cooking Time: 20 Minutes
Yields: 6 Servings

Ingredients

3 skinless, boneless chicken breast halves - cooked and cubed
2 TBSP butter, melted
1/2 (2 oz) bottle hot sauce
1 (8 oz) bottle ranch salad dressing
1 cup celery, chopped
1 (16 inch) prepared pizza crust
1 (8 oz) mozzarella cheese, shredded

Directions

1. Preheat oven to 425 degrees.
2. In a medium bowl, combine the cubed chicken, melted butter, hot sauce, and celery.  Mix well.  Spread salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes.  Let set a few minutes before slicing and serve.

From AllRecipes.com

Roast and Gravy

One of my favorite Sunday afternoon meals is to have Roast, Rice, and Gravy.  I love that you can throw it in the crock pot and it be ready when you get home.  It's also the meal I grew up eating most Sunday afternoons.  I've had several people lately ask me how we fix our roast, so I thought I'd share.

Cook Time: 8 hrs
Yields: 6 servings

Ingredients

3 lb Chuck Roast*
Pepper
Seasoned Salt
Flour
2 TBSP Olive Oil
3 cans Cream of Mushroom Soup
Potatoes (optional)
Carrots (optional)

Directions

1. Trim roast if it needs trimming.  Coat all sides in pepper, seasoned salt, and then flour.
2. Heat olive oil in a large skillet (use enough olive oil to cover the bottom of the skillet).  Brown roast on all sides to a golden brown, about 5 min per side.
3. Place roast in crock pot.  Add soup (use more cans if you want more gravy), potatoes, carrots, and anything else you want.  (I do not add potatoes or carrots to mine since Jarod and I don't really eat vegetables, and I absolutely despise the taste of carrots.  However, my Dad does add potatoes and carrots, so feel free if that's your thing!)
4. Cook on Low for 8 hrs.

* Please note the type of roast is EXTREMELY important.  People always ask why their roast is so tough and mine is so tender...it's all due to the type of roast, so make sure you get a Chuck Roast!

I normally throw this in the crock pot on Saturday night so it will be ready when we get home from church on Sunday afternoon.  My crock pot automatically switches to warm after the set amount of time, but it's not going to hurt it much to cook longer than 8 hrs, should just make it that much more tender.

From Katie's Kitchen

Herb Roasted Pork Loin and Potatoes

This recipe was absolutely wonderful!  The pork was very flavorful and moist!  I'd prefer cooking my Roasted Potatoes recipe by itself instead of adding the potatoes in with the pork, but they were still very tasty as well.

(We were in such a hurry to eat that I forgot to take a picture!)

Cook Time:  2 Hours
Yields:  8 Servings

Ingredients

6 medium potatoes, peeled and quartered
2 Tbsp olive oil
1/2 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp chopped fresh chives
salt and pepper to taste
1 (4 lb) boneless pork loin roast
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Directions

1. Preheat oven to 350 degrees.
2. In a pot with enough water to cover, boil potatoes for about 10 minutes.  Drain, cool, place in a bowl.  Toss with olive oil, 1/2 tsp thyme, 1/2 tsp garlic powder, chives, salt, and pepper.
3. Rub the pork loin roast with 1 tsp thyme, 1 tsp garlic powder, and onion powder.  Sprinkle with salt and pepper.
4. Place roast in a shallow roasting pan and cook 50 minutes in the preheated oven.  Arrange potatoes around the roast, and continue cooking another 50 minutes, to an internal temperature of 160 degrees.  Remove from heat, cover with foil, and let sit 15 minutes before slicing.

This recipe may seem like it's not worth the effort due to the cook time, but let me assure you it is well worth the time to cook!  We will be making this a regular recipe around our house.

From AllRecipes.com

Chicken Scampi

I knew I wanted to try this recipe as soon as I saw it.  It was absolutely DELICIOUS!  Everyone in the family loved it, including my 2 year old niece!

Cook Time:  25 Minutes
Yields:  4 Servings


Ingredients

1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless skinless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter and oil over medium high heat until the butter melts.  Add parsely, basil, oregano, garlic, and salt and mix together in the skillet.  Stir in lemon juice.
2. Add chicken and saute for about three minutes or until white.  Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear.  More butter can be added if needed.

This recipe suggested serving over noodles or rice, but we just had the chicken by itself and it was delicious.  Next time I will probably try it over some noodles as I'm sure that would be tasty as well.

From AllRecipes.com

Cajun Chicken Pasta

This is another favorite around my house.  My husband loves spicy foods and we both love chicken and pasta!  Don't worry, this one isn't too spicy...just enough to give it a great flavor!

Cook Time:  30 Minutes
Yields:  4 Servings

Ingredients

1/2 lb linguine pasta
4 boneless, skinless, chicken breast halves, sliced into thin strips
1 Tbsp and 1 tsp Cajun seasoning
1/4 cup butter
2 green bell pepper, chopped
1 red bell pepper, chopped
2 green onion
3/4 cup heavy cream
1/2 tsp dried basil
1/2 tsp lemon pepper
1/4 tsp garlic powder

Directions

1. Cook pasta and drain.
2. Meanwhile, place chicken and cajun seasoning in a bowl and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear.  Add green and red bell peppers and green onions; cook for 2 to 3 min.  Reduce heat and stir in heavy cream.  Season the sauce with basil, lemon pepper, and garlic powder and heat through.
4. Toss linguine with sauce and sprinkle with parmesan cheese.

I normally only use one green bell pepper as we are not huge vegetable people, so two green and one red bell pepper were a little much for us.

From Allrecipes.com

Poppy Seed Ham Rolls

My mom made these when I was growing up and I always loved them.  I tried several different recipes trying to find one that tasted like hers, until I finally convinced her to give me her recipe.  I actually combined her original recipe and some of the recipes I tried, to make a great recipe even better!

Cook Time:  30 Minutes
Yields:  6 Servings

Ingredients

2 pkg party rolls
8 oz thinly sliced ham
6 oz swiss cheese, sliced
1 stick butter, melted
1 Tbsp poppy seeds
1 1/2 Tbsp Worcestershire sauce
1/2 Tbsp yellow mustard
1 tsp onion flakes
1/2 Tbsp honey

Directions

1. Preheat oven to 350 degrees.
2. Slice rolls in half.  Layer ham and cheese on bottom section of rolls and replace top section.
3. Mix remaining ingredients together and pour over rolls.  Let set long enough to soak up liquid.
4. Cover with foil and bake for about 20 minutes.

These are very delicious reheated as well.  We eat them pretty regularly for our supper with some chips, but they would be great for parties as well!

From Katie's Kitchen

Chicken With Bouillon

This is a quick and easy recipe to throw together!

Cook Time:  20 Minutes
Yields:  4 Servings

Ingredients

4 skinless, boneless chicken breast halves
4 Tbsp margerine
2 Tbsp chicken bouillon granules

Directions

1. Melt margerine over medium heat.  Stir in bouillon granules.  When melted together add chicken and brown, turning often.  If necessary add a little more margerine or bouillon.  Cook until juices run clear.

If you need to add more of anything, I would add more margerine and not more bouillon as this dish has a tendency to become a little salty.

From Allrecipes.com

Deer Roast

We usually have some deer meat in our freezer and I'm always trying to come up with new ways to fix it.  I found this recipe and decided to try it and everyone loved it.  It had such a wonderful flavor and went great with the Roasted New Potatoes we fixed as a side.

 

Cook Time:  5 Hours

Yields:  4 Servings

Ingredients

1 Tbsp olive oil

1/2 onion, diced

2 tsp minced garlic

1 lb boneless venison roast

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1/4 cup chile-garlic sauce*

1/4 tsp liquid smoke

1/3 cup water

2 tsp salt

1 Tbsp pepper

Directions

1. Heat olive oil in a skillet over medium heat.  Stir in onion and cook until softened.  Stir in garlic and cook until softened.
2. Place venison roast into a slow cooker, and sprinkle with onion mixture.
3. Stir together remaining ingredients.  Pour over the venison.
4. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

* I could not find chile-garlic sauce, so I just used plain chile sauce and it still turned out wonderful.

From AllRecipes.com

Tasty Chicken Fingers

This is something my mom threw together one night and the husband and I LOVED it.  We eat chicken way too often, so we're always looking for new ways to fix it.  We finally sat down and made a recipe for this tasty dish so we could share it with you.  This is commonly referred to as "Mom's Chicken" around our house, but I gave it the name "Tasty Chicken Fingers" so I could share it.

 

Doesn't that just look YUMMY!

Cook Time: 10 Minutes

Yields:  2 Servings

Ingredients

3 boneless, skinless chicken breasts

1 Tbsp milk

1 1/2 tsp season salt

1/8 tsp garlic powder

1/8 tsp pepper

5 Tbsp flour

Vegetable Oil

Directions

1. Cut chicken into strips.
2. Pour milk over chicken.
3. Coat with season salt, garlic powder, and pepper.  Mix well.
4. Pour flour over chicken and mix so that all chicken is coated.  Add more flour if necessary.
5. Heat oil in skillet on medium to medium-high heat and fry until golden brown.  (Can also be done in a deep fryer on 375 degrees).

From Katie's Kitchen

Cajun Chicken Pasta

I absolutely love this dish.  It has so much flavor and is a fairly simple dish to make.  With chicken and pasta, what more could you ask for?

Cook Time: 30 Minutes
Yields:  4 Servings

Ingredients

1/2 lb linguine pasta
4 boneless, skinless chicken breast halves, sliced into thin strips
1 Tbsp and 1 tsp cajun seasoning
1/4 cup butter
2 green bell peppers, chopped
1 red bell pepper, chopped
2 green onion, chopped
3/4 cup heavy cream
1/2 tsp dried basil
1/2 tsp lemon pepper
1/4 teaspoon garlic powder
parmesean cheese

Directions

1. Cook pasta.
2. Meanwhile, place chicken and cajun seasoning in a bowl and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear.  Add green and red bell peppers and green onions; cook for 2 to 3 min.  Reduce heat, and stir in heavy cream.  Season the sauce with basil, lemon pepper, and garlic powder and heat through.
4. Toss linguine with sauce and sprinkle with parmesean cheese.

From AllRecipes.com

Garlic Chicken

This is a recipe that's great to throw together when you need to go to the grocery store...at least that's what I do a lot!  We almost always have frozen chicken tenders and all the seasonings so this works great for us.  We had this with Rice-A-Roni (yes, it's true, some things I fix do come out of a box) and caramelized sweet potatoes.

 

Cook Time:  10 Minutes
Yields:  4 Servings

Ingredients

3 Tbsp butter
4 skinless, boneless chicken breast halves
2 tsps garlic powder
1 tsp seasoning salt
1 tsp onion powder

Directions

1. Melt butter in a large skillet over medium high heat.
2. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder.  (I always use half per side)
3. Saute about 10 to 15 minutes on each side, or until juices run clear.

From AllRecipes.com

Chicken Spaghetti

This is such a quick and easy recipe, but is extremely tasty.  You can even freeze a portion of it to save for later!

Cook Time:  30 Minutes

Yields: 4 Servings

Ingredients

3 skinless, boneless chicken breasts

1 (8 ounce) pkg spaghetti

1 can condensed cream of chicken soup

1 can Ro-Tel

1 lb processed cheese

1 pinch garlic powder

Directions

1. Boil chicken in a large pot of salted water.  When chicken is done, remove from pot, keeping water/broth at a boil.  Shred chicken and set aside.  Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until done.  When done, drain broth.
2. Return pot with cooked spaghetti to stove, put over low heat.  Add shredded chicken, soup, Ro-Tel and cheese.  Season with salt, pepper and garlic powder to taste.  When cheese is melted, dinner is ready!

I generally dip half of this up into a freezer/oven safe dish and freeze it.  To reheat, set out the dish and let it get to room temperature.  Cook in a 350 degree oven for about 30 minutes until hot and bubbly.

From Katie's Kitchen

Slow Cooker Lasagna

Ingredients

1 lb ground chuck
1 tsp dried Italian seasoning
1 (28 oz) jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (4 1/2 oz) jar mushrooms
1 (15 oz) carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided

Directions

1. Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
2. Combine spaghetti sauce and water in a small bowl.
3. Place 4 uncooked noodles in bottom of lightly greased 5-quart electric slow cooker.  Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
4. Spread ricotta cheese over mushrooms.  Sprinkle with 1 cup mozzarella cheese.
5. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
6. Cover and cook on High setting for 1 hour; reduce heat and cook on Low setting for 5 hours.

I have a 1.5 quart slow cooker so I put foil in the slow cooker, make the lasagna and put in freezer, reserving half of the sauce.  When frozen, I take out and vacuum seal and then make second serving in crock pot and set to cook.  Then when I want to have it again, I take out of freezer, unwrap and put in crock pot insert the night before and place in fridge.  Next morning, I take out of fridge and cook.

From Lynn's Kitchen

Butter Chicken

This is one of my husbands favorite recipes.

 

Cook Time:  30 Minutes
Yields:  4 Servings 

Ingredients

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast tenders
1/2 cup butter, cut into pieces


Directions

1. Preheat oven to 350 degrees.
2. Place eggs and cracker crumbs in two separate shallow bowls.  Mix cracker crumbs with garlic salt and pepper.  Dip chicken in eggs, then dredge in crumb mixture to coat.
3. Arrange coated chicken in a 9 x 13 inch baking dish.  Place pieces of butter around the chicken.
4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink and the juices run clear.

From AllRecipes.com  

Crawfish Etouffee

I love crawfish etouffee, so when I found this recipe, of course I had to try it.  I loved it and my husband who had never had crawifsh etouffee before gave his approval as well!  The only downside is that I have a hard time finding the Cream of Shrimp soup that it calls for.  (I normally shop at Kroger and they don't carry it.  I have to go to Brookshire's to get this.)

 

 
Cook Time:  45 Minutes
Yields:  6-8 Servings

Ingredients

1 lb crawfish tails
1 stick margarine
1 onion, chopped
1 bell pepper, chopped
1 can cream of shrimp soup
1 can Ro-Tel tomatoes

Directions

1. Saute onion and pepper in margarine.  Add soup and tomatoes; simmer for about 15 minutes until well blended.
2. Add crawfish tails and simmer until tender; about 20 to 30 minutes.

*Serve over rice

From Tastes for All Seasons - Department of Human Services Mississippi Association of County and Regional Directors 2004 - pg 47

Steak and Gravy

I love crock pot recipes because you can start them in the morning and have supper ready by the time you get home!  This recipe was a hit with both my husband and I.  (I actually forgot to start it before I left for work so I cooked it on high for 3 hours and it seemed to turn out just fine, however the meat would probably be a little more tender if I'd actually slow cooked it.)

Cook Time: 8 Hours
Yields:  4 Servings

Ingredients

2 - 2 1/2 lb steak
Flour
1 can cream of mushroom soup
Salt and pepper
1 pkg onion gravy mix
2 cups water


Directions

1. Salt and pepper meat and dip in flour.
2. Fry until brown.
3. Place in crock pot.
4. Add water, soup and gravy mix.
5. Cover and cook on low 6 to 8 hours.

*Serve with mashed potatoes or rice.

We used breakfast steaks so they were just right for a serving size.  Next time I make this I will cut the water used back to 1 cup.  The gravy was really thin, and we'd prefer for it to be a little thicker.  We served this with mashed potatoes and I couldn't get enough!

From Nenamoosha Social Tribe - A Red Hot Cookbook - pg 29

Baked Pork Chops

This recipe was INCREDIBLY easy, quick and was super delicious!  We fixed Escalloped Potatoes to go along with this.

 

As you can see, I'm not the best at garnishing dishes, but this is the real world, and as I've said I'm not a Culinary Artist, but this meal was still fabulous!

Cook Time:  30 Minutes

Yields:  4 Servings

Ingredients

4 boneless pork chops

1/2 cup Italian dressing or cooking oil

1 cup bread crumbs

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Dip pork chops in dressing making sure to coat both sides.
3. Dip pork chops in bread crumbs making sure to coat both side.
4. Place in dish and bake for 25-30 minutes.
   

From Nenamoosha Social Tribe - A Red Hot Cookbook - pg 47