Help, I need new Recipes!

[Reblog]

Hi,

I’m sure many of you out there are in the same position as me. I have a limited selection of recipes that are on a constant rotation. My family can anticipate what is for dinner just by the day of the week. I need help! I love cooking but I just don’t have time to find new recipes. Does anyone have any good recipes or websites where I can find some great meals that don’t take hours to prepare?

[Ron-Douglas]

This site would be perfect for you - Click Here

[Kitchen Witch]

Hi Reblog and welcome!

You've picked the right site(s) for help!

Like Ron said - SMR is a fabulous site with recipes sent to you on a daily basis!

We also have many rcipes here as you can tell.

Another site is FoodPals!

I have a couple groups there that you may want to check - Meals in 30 minutes or Less, Bastardize it (for making meals easier to prepare), 365 Days of Meals, Hey, How'd you cook that plus there are dozens more groups for you to check out! And while there - you'll find blogs and forums and dozens of groups to enjoy!

Hope to see you there - link is below:

Kitchen Witch

[forrestLyman]

I was a professional chef for 13 years at some of this countries top restaurants and resorts. I am compiling a database of the recipes I have collected over the years.

Check out: Culipedia

[Nikrstd]

Wow, I hear you! I knew it was bad when even my kids started to complain about too much spaghetti – a staple in our house that they used to beg for. I just don’t have the time or creativity to find new ideas, and the few times I have decided to be adventurous and check my cookbooks I never have the right ingredients. I was introduced to a website from a coworker called MealEasy.com. It’s great. Weekly menu plans are automatically generated, outlining everything you need including a grocery list of all the ingredients for the week. It has saved me time and even money. I feel better that my family is eating healthier and now they all think I’m this great, creative chef! Who would have thought!

[LexySon]

I would love to help yo uwith some new ideas , but what type of recipe's are you looking for ?

[cookinmaven]

This is one of my family's favorites, and adapted from some recipe I found online several years ago:

Salmon Chowder
________________________________________

Approximately 1 pound fresh salmon filet(s)

Poach the salmon over low heat in a saucepan with a lid in about 1/2 c. water. (This will take about 15 - 20 minutes). When the salmon is done, skin it, pick out the bones and break into small chunks with your fingers, feeling for bones. Strain the poaching liquid to add to the chowder.

In another saucepan, add 1/4 c. of the chicken broth
1/2 cup diced onion
1/2 cup diced celery
1 garlic clove, minced

2 cups chicken broth, divided (1/4 c. & 1 3/4 c.)

2 cups diced peeled potatoes (plunge into cold water to keep them from turning brown)
1 cup sliced carrots, (cut in half lengthwise first, then thinly sliced)
1 teaspoon seasoned salt (optional)
1/2 teaspoon dried dill weed
1 small zucchini, (cut in half first, then thinly sliced)
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
about 2 cups cooked salmon chunks (see above)

Directions
In the second saucepan, cook onion, celery, and garlic in 1/4 cup broth until tender. Drain the potatoes. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Add the poaching liquid from the salmon. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.

This serves 6, depending on appetite.
With a loaf of artisan bread and a green salad this is a filling and "comfort-food" meal for a cool day.

[cookinmaven]

This one was printed in our local newspaper. It is courtesy of a very good restaurant in Michigan.



Charlie's Crab Chowder
1/4 C. olive oil
3 medium garlic cloves, peeled and crushed
1 C. onion, finely diced
1/2 C. celery, finely diced
1/4 t. basil
1/4 t. oregano
pinch of thyme
8-10 whole plum tomatoes, peeled, seeded and chopped into 1/4 inch pieces (or 2 C. stewed tomatoes, finely chopped without the juice)
1 C. tomato sauce
6 C. clam juice
1 lb. boneless pollack cut into 1 inch cubes (you may use blue fish, striped bass, trout and catfish too)
2 T. fresh parsley, chopped
salt to taste

In a (4 quart) soup pot, heat olive oil. Add garlic. When the garlic turns brown remove it quickly with a slotted spoon and discard. Reduce the heat. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce; simmer for 5 minutes. Add clam juice and pollack.
Cover and bring to a boil. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes. Reduce to simmer and cook for 20 minutes.
Add parsley and salt to taste. You may also serve by ladling soup over rice primavera in a soup crock.

Yield 8 servings

[cookinmaven]

And I copied this off PBS when they were having a fundraising/recipe drive. This was demonstrated/cooked by a Fireman. (Fireperson?)
Fast. Easy. Good.

Firehouse Chicken ‘n’ Dumplings

Time-saver tip: Use refrigerated canned biscuits for the "dumplings"

6 c. water
1 small can (~10.25 oz) of cream of chicken soup
1 small can (~10.25 oz) of cream of mushroom soup
Stir together, over low heat until well combined
Add:
10-14 oz chicken broth
1 t. garlic powder
1 medium to large onion, diced
½ t. Freshly ground black pepper
Heat and stir well
2-3# of cut-up chicken; your choice (bone-in or bone out, any cut)
Drop the chicken in, bring to a boil and stir for about 20 min.
2 cans refrigerated biscuits
Drop in the biscuits and cook for another 20 min or so. (Fireman says he did not cover. Try either way. This makes a rather “soupy” Chicken & Dumplings).
Serves about 12. We have frozen this, but not the dumplings. Perhaps they would freeze okay but we've never tried that.

[cookinmaven]

Another recipe copied off a PBS fund drive. It sounds wierd, but if you like the flavors of Reubes, chances are, yu will really like this!

Reuben Pizza


Ingredients for the filling:

2 (8-ounce) packages cream cheese

1 cup shredded Swiss cheese

1+1/2 cups chipped corned beef, chopped; OR 1 (16-ounce) can corned beef, crumbled

1 (15-ounce) can sauerkraut, slightly drained

Ingredients for the pizza:

2 (16-inch square or round) pre-baked pizza shells

2 cups shredded Swiss cheese

2 tsp. caraway seeds

Directions to make the filling:
Place the ingredients for filling into a slow cooker. Cover, and cook on low setting fior about 2 hours, stirring occasionally, until ready to assemble the pizza.

Directions to make the pizza:
Preheat oven to 425 degrees. Spoon the hot filling onto each shell, and spread filling evenly to cover dough to edges. Sprinkle with the cheese and caraway seeds (season with caraway seed to your taste). Bake for 14 minutes (or 7 minutes on each rack, to bake evenly). Cool for 10 minutes before serving. The filling will be very hot.

Note: Variation: Instead of using this filling for pizza, it also can be a warm dip for rye bread pieces. Hollow out a round rye loaf, and use the insides for dipping pieces.

[cookinmaven]

A friend gave me this one, but I do not know where she got it.

5-ingredient casserole

1 c. converted rice
1 qt. (28 oz) canned tomatoes
1 lg onion
1 bell pepper (we prefer red over green)
1# kielbasa cut in angled segments

Preheat over to 350. (Also makes a wonderful crockpot dish). Cut everything in rather large chunks. Slice the bell pepper about 1” wide, turn & cut into chunks. Plunk into casserole dish. Chunk the onion & plunk on top of the pepper. Put kielbasa on top. Put rice on top and tomatoes on top of that. Stir. Cover. Bake 2 hours, check after 1 1/2 hours and add more liquid if necessary.
Serve with a pat of butter on the top.

[cookinmaven]

We really like this one

Wisconsin Cheddar Soup Veloute recipe
From the family vaults of Kevin Taylor, the BBQ Guru

4 cups chicken stock
2 leeks, white part only
1/2 cup chopped onion
1/3 cup chopped celery
6 sprigs fresh parsley
1/2 teaspoon turmeric
1 1/2 cups Wisconsin Cheddar cheese
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon nutmeg, grated
2 egg yolks, beaten
1 1/2 cups half-and-half
1/3 cup dry white wine

Chop the leeks and add them plus the other veggies and turmeric, parsley and chicken stock. Bring to boil.

Simmer for 1 hour. Cool and strain.

Reheat and add 2 tablespoons of cornstarch dissolved in 3 tablespoons of water. Cook and stir until slightly thickened.

Shred the cheese and add. Add the paprika, white pepper and nutmeg. Heat gently to melt the cheese.

Beat together the egg yolks and the half-and-half.

Whisk in 1/2 cup of the soup and then add this mixture to the soup. Reheat but DO NOT BOIL.

Add wine and adjust seasonings with salt.

[cookinmaven]

And a friend and I have been sharing this one. We think it may also have been copied from a PBS fund drive...

Hot Chicken Salad
1 can cream of chicken soup
2 1/2 c. diced cooked chicken, mostly dark meat.
½ c. diced onion (or use green onions)
½ c. diced celery
½ c. chopped egg with some chopped pimento (or red pepper) added
½ c. mayonnaise
½ c. sour cream

Combine the soup, mayonnaise and sour cream in a bowl. Stir together well. Add the egg & pimento and the celery and onion. Stir. Add the chicken. Stir together well. Pour in the bottom of a greased 9x13” baking pan. Bake 350 degrees for 45 minutes. Remove from oven. Let cool for about 5 minutes. Add layer of butter-crushed potato chips, Ritz crackers or corn flakes. Bake another 10 minutes.

[cookinmaven]

This is another one, given by a friend. And I don't know where she got it.


CHICKEN POT PIE LASAGNA

12 lasagna noodles, uncooked
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced green onions
1 cup frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 (15-oz.) carton low-fat ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded Swiss cheese

Prepare pasta according to package directions.

Spray a Dutch oven or a large skillet with cooking spray; place
over medium-high heat until hot. Add chicken and sauté 4
minutes or until cooked through. Drain well and set aside.

Recoat Dutch oven with cooking spray and place over medium-
high heat until hot. Add mushrooms, carrots, and onions;
sauté 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk,
stirring with a wire whisk until blended; stir in sherry & thyme.
Bring to a boil over medium heat and cook for 5 minutes or
until thickened, stirring constantly. Stir in salt and red
pepper. Reserve 1 cup of sauce and set aside.

In a bowl, combine ricotta cheese, 1 cup mozzarella, and
the Swiss cheese. Combine sautéed vegetables, peas, and
chicken in another bowl.

Preheat oven to 350ºF. Spread 1 cup of the sauce over the bottom
of a 13 x 9 x 2-inch pan. Arrange 4 of the cooked lasagna noodles
(3 lengthwise, 1 widthwise) over the sauce. Top with half of the
ricotta cheese mixture, half of the chicken mixture, and half of
remaining sauce mixture.

Repeat layers, ending with 4 pieces of lasagna noodles. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover lasagna completely.

Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle
remaining 1/2 cup mozzarella cheese on top and bake an additional
5 minutes, uncovered. Re-cover and let stand 15 minutes before
serving.

[cookinmaven]

This was from about 5 years back from a now-defunct recipe exchange website. It was posted by a member who called herself "Katza". It's simple and good. The wine adds depth.


Lasagne

Brown together:
1 lb. hamburger
1t. salt
1/4t. pepper
2 cloves minced garlic
1t. basil
1/2t. thyme
1t. oregano
1t. Worcestershire
1t. Tabasco or other hot pepper sauce
1 large chopped onion
Drain when meat is cooked and then add:
1 lg. can whole tomatoes, crushed 28 or 32 oz.
2-6oz. cans tomato paste
1/2 can water of tomato paste can

Simmer one hour.
After simmering add 1/2c. red wine.
Fix about 10 noodles as directed on package, you will use nine.
Mix 1 egg with a tub of ricotta cheese and set aside.

In baking dish, put little sauce in bottom. Add 3 noodles, sauce and cheese. Repeat from noodles until ingredients are gone. save some sauce for the top then use mozzarella cheese to top off. Bake at 350 degrees for 20-25 minutes.

[cookinmaven]

This one was demonstrated by a chef, cooking on a TV News show

Chef Dan's Bowtie Pasta, Goat Cheese Cream Sauce, and Shrimp

12 oz. Bowtie Pasta
11 oz. Chèvre Blanc
1 Cup Half & Half
Salt & Cayenne Pepper to taste
20 pieces 16/20 Shrimp
3 Cloves Garlic Minced
1 oz. Olive Oil
Broccoli
Red Bell Pepper
Yellow Squash

Cook pasta al dente.
While pasta is cooking heat half & half in sauce pan. Add chèvre when warm stirring to combine for sauce. Season.

Sauté shrimp with garlic in olive oil.

Boil vegetables in salted water.

Plate pasta, cover with sauce, garnish with shrimp and vegetables.

Serves 4, depending upon appetite and quantity of vegetables used.

[cookinmaven]

This one was also demonstrated/cooked on TV by a restaurant chef. It's really good!

ANGEL PASTA AL FRESCO

Description: Fedelini (thin-angel hair pasta) garlic, shallots, chicken stock, Roma tomatoes, basil, Parmesan-Reggiano, extra virgin olive oil.

Ingredients:
1 oz. Extra Virgin Olive Oil
2 tsp. Garlic Puree
2 Tbsp. Fresh Shallots
8 oz. Chicken Stock (can stock OK – organic better)
8 oz. Fedelini Pasta (can use standard angel hair pasta)
½ tsp. Kosher Salt
¼ tsp. Pepper
½ oz. Real Butter
1 cup Diced Fresh Roma Tomatoes
2 Tbsp. Chopped Fresh Basil
¼ oz. Shredded Parmesan-Reggiano Cheese

Procedure:

1. In a 10” sauté pan, add extra virgin olive oil. Bring to temperature on medium heat.
2. Add garlic puree and fresh shallots. Sauté to golden brown.
3. Add the chicken stock and reduce by 25%.
4. Add the fedelini (or angel hair) noodles. Add salt, pepper and butter.
5. Continue to stir and cook sauce so it coats the pasta.
6. Add diced Roma tomatoes and the chopped basil and continue to toss gently until warm.
7. Transfer hot Pasta Al Fresco into bowl or plate.
8. Sprinkle with Parmesan-Reggiano cheese and serve.

Cooking Tips:

1. Cook angel hair pasta al dente. Bring salted water to a boil and drop in angel hair pasta and drain thoroughly before adding to sauté pan.
2. Select firm, ripe Roma tomatoes. Tomatoes should be sautéed until firm – not stewed.
3. Could add sautéed shrimp to this recipe by adding uncooked shrimp, preferably 21-25 count or 26-30 count, to the sauté pan when sautéing the garlic and shallots. Cook shrimp until they turn completely pink.
Yield: 2 Guests

[cookinmaven]

Extremely simple Fettucine Alfredo - also courtesy of a friend:


FETTUCINE ALFREDO
1 # Fettucine, cooked al dente

1/2 cup Parmesan cheese
1/3 cup light cream
1/4 lb. butter
1 egg yolk, slightly beaten

Heat cream, butter and cheese to almost-boiling, add egg yolk, whisk well, and pour over drained noodles.

Serves 4

[cookinmaven]

Another from television:

Emeril's Pasta
> See this recipe on-air on 10/23/2001 at 8:00 PM ET.

Recipe courtesy Emeril Lagasse, 1999

3/4 pound pepperoni, sliced in half, lengthwise
2 tablespoons olive oil
1 onion, sliced
1/2 pound assorted mushrooms (portobello, shiitake and button), sliced
Salt
Freshly ground pepper
2 tablespoons garlic
1/4 cup torn basil
3 cups spinach, chiffonade
2 cups veal demi-glace
1 1/2 cups heavy cream
3/4 cup Parmesan cheese, grated
1 pound fresh fettuccine, cooked al dente

Place pepperoni on a hot grill (or iron skillet), cut side down. Grill for 3 minutes per side.
Remove from the grill and slice into 1/4-inch thick slices.

In a large sauté pan, heat the oil. When the oil is hot, add the onions and sauté for 6 minutes. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Sauté for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce heat and simmer for 5 minutes. Add the Parmesan cheese and mix well. Add the pasta and toss well.
Season with salt and pepper.

Yield: 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

[cookinmaven]

Courtesy of TGI Friday's (and very good!)

Garlic Chicken Primavera for 2

INGREDIENTS
Chicken Breast, 4oz. wt., Garlic Marinated 2 ea. (recipe below)
Oil, Olive 2 oz. vol.

Onions, Red, Diced, ½” 3 oz.
Peppers, Red, Diced, ½” 3 oz.
Zucchini, Diced, ½: 3 oz.
Tomatoes, Sundried, Julienne 2 oz.
Sauce, marinara 4 oz. vol.
Lemon, Juice, Fresh Squeezed 2 lemons
Pasta, Fettuccine, Cooked 12 oz.
Salt and pepper To Taste
Basil, Fresh, Julienne Garnish
Cheese, Parmesan, Shaved 2 Tbsp.

METHOD
1. In a hot sauté pan add 1oz.olive oil, once back to temperature add the garlic marinated chicken breast.
2. Sauté chicken on both sides for approx 2 minutes. Chicken must be cooked to an internal temperature of 165 Fahrenheit for 15 seconds and set aside.
3. In a separate hot sauté pan add 1oz. of olive oil, once back to temperature add the onions, zucchini and red pepper and sauté for approximately 2 minutes.
4. Then add the sundried tomatoes, Marinara sauce, and fresh lemon juice. Then mix well and reduce the heat to a simmer.
5. Take the warm pasta and add to the mixture and blend well.
6. On a cutting board with a sharp knife cut the chicken into 6 equal pieces.
7. Portion into 2 separate bowls and garnish with sliced chicken, Fresh basil, and Parmesan cheese.


GARLIC MARINADE

Garlic, Fresh, Minced 1 oz.
Parsley, Fresh, Chopped 2 Tbsp.
Oil, Olive 1 oz. vol.

METHOD
1. In a mixing bowl combine all ingredients.
2. Place in refrigeration until needed.
3. This will marinate 2 chicken breast .

Courtesy: TGI Friday

[cookinmaven]

This one is from the "Menus4Moms" site:

Chicken in Mustard Cream Sauce
4 boned, skinned chicken breast halves
1/8 tsp. pepper
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
Mustard Cream Sauce
1/4 cup whipping cream
1/4 cup dry white wine (substitutions)
2 additional tsp. Dijon mustard
Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Sprinkle chicken with pepper and spread 1 Tbsp. Dijon on one side of the chicken pieces. Pan-fry in olive oil, turning often, for about 10 minutes, or until cooked through. Remove from pan and keep warm.
Combine sauce ingredients in pan and bring to a boil, stirring constantly. Cook until thickened and spoon over chicken before serving.

Serves 4

[cookinmaven]

Another one from a friend...

Sour Cream Chicken Cheese Enchiladas
1 lb boneless chicken breasts, boiled and diced
1 pint sour cream
2 cans cream of chicken soup
1 medium onion, chopped fine
1/2 lb longhorn or cheddar cheese, grated
1 pkg flour tortillas (12)
Combine the chicken, sour cream, soup, onion and 1/2 of the cheese. Put about 2 TB of filling in each tortilla, top with a little grated cheese and roll up.
Place seam side down in a 9x13" baking dish. Use the remainder of the mixture to cover the enchiladas and sprinkle with the remaining cheese. Bake at 375° for 30-45 minutes.

Serves 6 - 8

[cookinmaven]

From Robbie Half, about 7 years ago

Fajitas like Chili's®
Serves: 4
Prep. Time: 2:40

1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
(1 tsp. salt - think – optional?)
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 to 1/2 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).

-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through. (We find that the broiler works just fine)

-Cut meat into thin strips; set aside and keep warm.

-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

-Toss together meat, onions, and peppers.

Robbie's Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.

[cookinmaven]

Clone of Appleby's Quesadillas, but I can't remember from where

Applebee's Quesadillas II

Ingredients:
2 Slices of Lean Bacon
(sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter
1 Tbsp. Pico de gallo
1/4 C.Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce

Preparation:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.

Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.

Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned.

Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

[cookinmaven]

Another Quesadilla clone, but again, can't remember from where
Makes 1 generous serving and is very good!

Chicken Quesadillas like Ruby Tuesday's®

Serves : 1
Prep. Time : 0:45

1 boned, skinned chicken breast half
Italian salad dressing - to coat (see below)
12" flour tortilla
melted butter - for coating
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
Cajun seasoning - to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream - for dipping
salsa - for dipping
-Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
-Grill marinated chicken until cooked through in a lightly oiled pan. Cut into 3/4" pieces and set aside.
-Brush one side of tortilla with butter and place in frying pan over medium heat.
-On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
-Cook until very warm throughout.
-Remove from pan to serving plate and cut into six equal wedges on one side of plate.
-On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
-Serve your favorite salsa in a small bowl on the side


Italian Salad Dressing
Yield : 1 cup
Prep. Time : 0:10
1/4 cup distilled white vinegar
3 Tbls. water
2 tsp. granulated sugar
1 tsp. lemon juice
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. coarsely ground black pepper
2 tsp. minced fresh parsley OR 1 tsp. dried parsley flakes
1/2 tsp. minced fresh basil OR 1/4 tsp. dried basil
1/2 tsp. minced fresh oregano OR 1/4 tsp. dried oregano
1/2 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
1/2 cup olive oil

-In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
-Add oil and shake to mix.
-Store covered in the refrigerator.

[cookinmaven]

Our newest favorite Fish Taco recipe from a restaurant called "J. D. Reardon's"


Fish Tacos

Green Chili Rub-

1c green chili powder
1/4 c brown sugar
1t smoked paprika
1/2 t cumin
1/2 t coriander
mix until combined

Saffron Aioli-

3 egg yolks
1/4 of a habañero
1T water
1t saffron
1T Dijon mustard
2 cloves garlic
juice of one lemon
1c olive oil
salt and pepper to taste

place saffron in the water for 2 minutes, combined all in blender except oil blend for 30 seconds then add oil slowly until thick like mayonnaise

Latin Slaw-

1 head Napa cabbage (Julienne)
1 1/2 T minced garlic
1c diced tomato
1 small onion (Julienne)
1c lime juice
1/2 c orange juice
1t sugar
salt and pepper to taste

4- 6oz pieces mahi-mahi

12 flour tortilla

Rub mahi with green chili rub, grill (we broil) on medium for about 8 minutes per side. Chop mahi up into pieces and lay on tortilla, then Latin slaw and top with aioli and enjoy with an ice cold mojito or just come to J.D. Reardon's for the real thing

[cookinmaven]

Another clone from the Internet via a friend but again, not sure exactly from where
Baked Chicken Chimichangas like Chi-Chi's®

Serves : 8
Prep. Time : 0:45
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
8 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes : Serve with sour cream and guacamole.

[cookinmaven]

From "Flylady" Site:

Kelly's Chicken Paprika

"Chicken Paprika is a family favorite. My dh's family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!" - Kelly
• 1 whole chicken Cut into pieces
• 2 medium sized onions, chopped
• 1 16 ounce can stewed tomatoes
• 1 large green pepper, chopped
• 4 tablespoons olive oil
• 3 tablespoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup sour cream
• 1 pound of medium Egg Noodles
In large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to hour and half until chicken is done. Pull chicken pieces out and let cool until you can take the bones out. (Yes you need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces are out add the sour cream and stir well. Add the chicken pieces back in and simmer. While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.
PS: please don't ask us about the Nutritional "facts" about this recipe - we have no idea! But it tastes good!

[cookinmaven]

From "America's Best Recipes"

Glazed Pork Roast
America's Best Recipes

• 1 pork loin roast, (4 - 5 lbs)
• salt and pepper
• 2 cups apricot nectar
• 2/3 cup brown sugar, firmly packed
• 2 tablespoons cornstarch
• 2 1/2 teaspoons dry mustard
• 1 Tb + 1 tsp cider vinegar
Score fat on roast in a diamond design. Rub salt and pepper into scored slits and over entire surface. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325 degrees for 1 hour and 45 minutes.
Combine apricot nectar and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Reserve 1/2 cup apricot mixture for sauce. Baste roast with remaining apricot mixture. Bake an additional 30 minutes or until meat thermometer registers 160 degrees. Remove roast to a serving platter, reserving 3 tablespoons drippings. Set roast aside, and keep warm.
Combine reserved apricot mixture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thoroughly heated. Serve roast with sauce.
Yield: 10 to 12 servings.

[cookinmaven]

posted by a contributor "kelalake" on an old board

ROAST PORK LOIN WITH CIDER-SAGE GRAVY

2 T. coarse-grained mustard
2 T. olive oil
3 T. chopped fresh sage or 3 1/2 t. crumbled dried sage
1 bone-in pork loin
1-2 T. butter
2 T. all-purpose flour
1 1/2 c. apple cider
1 c. chicken or beef broth
2 T. fresh lemon juice
Salt and fresh-ground black pepper

Preheat oven to 400 degrees. Stir together the mustard, oil and 1 T. fresh sage or 1 1/2 t. dried in a small dish. Spread the paste all over the pork loin.
Set the roast, fat side up, on a rack in a shallow metal roasting pan. Place in the oven and immediately reduce the temperature to 325 degrees. Roast for 20-25 minutes per pound, until a meat thermometer inserted in the thickest part registers 150 degrees. Remove to a platter, cover loosely with foil, and allow to rest while you make the gravy.

Place the roasting pan with dripping on a stove burner. You should have 2 T. fat in the pan. If not, add butter to make up the difference. Sprinkle the flour over the drippings and cook over medium heat, stirring, for 2 minutes. Stir in the cider and broth and bring to a boil, stirring to dissolve the browned bits that cling to the pan. Stir in the remaining 2 T. fresh sage or 2 t. dried and add the lemon juice and season with salt and pepper to taste.

Carve the meat, cutting down between the bones. Stir any accumulated juices into the gravy. Pass the gravy at the table. Makes 6 servings.

[cookinmaven]

from an old board by a poster named "Lina"

Saucy Pork and Peppers

Servings: 4
Minutes of prep time: 25
Nutritional analysis per serving:
Calories: 234
Grams of fat: 7
mg. Cholesterol: 67
mg. Sodium: 578

Ingredients:

2 fresh limes
1/4 cup 62%-less-sodium soy sauce
1 teaspoon oregano leaves
1/2 teaspoon thyme leaves
Dash cayenne pepper
4 cloves garlic, crushed
2-3 fresh parsley sprigs
1 bay leaf
1 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 pieces
2 medium tomatoes, each cut into 8 pieces and seeded
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces

Instructions:
Squeeze juice from limes, reserving peel. In small bowl, combine lime juice, soy sauce, oregano leaves, thyme leaves, cayenne, garlic, parsley and bay leaf; blend well. Place pork cubes in plastic bag or nonmetal bowl. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 2 hours or overnight in refrigerator, turning pork several times. Remove lime peel, parsley sprigs and bay leaf from marinade; discard. Remove pork from marinade, reserving marinade. Drain pork well. Heat oil in large skillet over high heat. Add brown sugar; stir until sugar is brown and bubbly. Add pork cubes; cook and stir about 5 minutes or until pork is browned. Reduce heat to low. Add onions, tomatoes, peppers and reserved marinade; simmer 10-15 minutes or until pork is tender.

[cookinmaven]

Another one from a friend

Oktoberfest Patties

Serves: 6

1 pound ground beef
1 pound ground pork
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain bread crumbs
1 tablespoon vegetable oil
1 jar (12 ounces) beef gravy
1/2 pound sliced fresh mushrooms

1. In a large bowl, combine the ground beef, ground pork, caraway seed, garlic powder, salt, and pepper; mix well and form into 6 equal-sized patties.

2. Place the bread crumbs in a shallow dish and coat the patties evenly.

3. In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains. Remove to a platter and cover to keep warm.

4. Place the gravy and mushrooms in the skillet and cook over medium heat for 3 to 4 minutes, or until the mushrooms begin to soften. Spoon over the patties and serve immediately.

[cookinmaven]

4 variations on Ham Loaf, as printed in the newspaper. We prefer the "Upside Down" one, but it's a matter of taste and how much sweet you like.

HAM LOAF
For JoAnn Carter, Greensburg, who was looking for a ham loaf recipe. From Esther McConnell, Blairsville, who writes, "I found this in our church cookbook. I tried it, and it's really good."
2 pounds fresh pork, ground twice
3 large eggs
2 cups graham cracker crumbs
2 pounds smoked ham, ground twice
1 1/2 cups milk
1 teaspoon salt, optional
1 teaspoon pepper, optional
For the sauce:
1 cup firmly packed brown sugar
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dry mustard
1/2 cup white vinegar
1/2 cup water
Heat the oven to 350 degrees.
To make the loaf: Combine the pork, eggs, graham crackers, smoked ham and milk. If desired, mix in the salt and black pepper. Form into a loaf. Place onto a baking dish
To make the sauce: Combine all ingredients. Pour over the ham loaf. Bake for 2 1/2 hours, basting the loaf with the sauce.

For JoAnn Carter, Greensburg, who wanted a ham loaf recipe. From Betty Kury, Hampton, who writes, "I usually make the syrup first, cool 1/3 cup and add it to the meat mixture. It gives it a little better flavor."
SWEET HAM AND PORK LOAF
2 pounds ground cured ham
1 1/2 pounds ground lean pork
2 large eggs, beaten
1 cup milk
1 cup cracker crumbs
Salt and ground black pepper, to taste
Syrup
1 1/2 cups firmly packed brown sugar
1 tablespoon dry mustard
1/2 cup vinegar
1/2 cup water
Heat the oven to 375 degrees.
Prepare the syrup: Combine the brown sugar, mustard, vinegar and water in a pan. Cook for 5 minutes. This boils up and can run over the sides of the pan -- watch carefully.
Put the meat in a mixing bowl. Add the eggs, milk, cracker crumbs, salt and pepper. Combine and form into a loaf. Place the loaf onto a baking sheet with sides. Put into the oven and bake until slightly brown. Start to baste with the syrup. Reduce the oven temperature to 325 degrees.
Bake the loaf for 2 hours total, basting about every 15 minutes.

UPSIDE DOWN HAM LOAF
For JoAnn Carter, Greensburg. From Carol Triano, Jeannette, who writes, "My aunt gave me this recipe many years ago. We always complimented her when she made it." The sauce can be spooned onto the loaf at serving time or passed in a gravy boat at the table.
1 pound ground ham
1/2 pound ground pork
1/2 pound ground veal
4 cups cornflakes
2 large eggs
1 cup milk
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons chopped green pepper
1/2 cup firmly packed brown sugar
Sauce (recipe follows)
Heat the oven to 350 degrees.
Combine the ham, pork and veal. Crush the cornflakes and add to the meat mixture. Add the eggs, milk, salt, black pepper and green pepper, mixing well.
Place the brown sugar on the bottom of a deep-dish casserole. Place the meat mixture on top. Bake for 1 hour.
Remove from the oven and invert when ready to serve. Spoon the sauce over the top or pass it in a gravy boat at the table.
Sauce
1/2 cup granulated sugar
1/2 cup vinegar
2 large eggs, beaten
1 tablespoon dry mustard
1 tablespoon butter
Salt, to taste
Place all ingredients in the top of a double boiler over simmering water and stir to combine. Cook until the mixture coats the back of a wooden spoon and looks like custard. (You also can cook the sauce over low heat on the stove, being careful not to let it burn.)


SWEET HAM AND PORK LOAF
For JoAnn Carter, Greensburg, who wanted a ham loaf recipe. From Betty Kury, Hampton, who writes, "I usually make the syrup first, cool 1/3 cup and add it to the meat mixture. It gives it a little better flavor."
2 pounds ground cured ham
1 1/2 pounds ground lean pork
2 large eggs, beaten
1 cup milk
1 cup cracker crumbs
Salt and ground black pepper, to taste
Syrup
1 1/2 cups firmly packed brown sugar
1 tablespoon dry mustard
1/2 cup vinegar
1/2 cup water
Heat the oven to 375 degrees.
Prepare the Syrup: Combine the brown sugar, mustard, vinegar and water in a pan. Cook for 5 minutes. This boils up and can run over the sides of the pan -- watch carefully.
Put the meat in a mixing bowl. Add the eggs, milk, cracker crumbs, salt and pepper. Combine and form into a loaf. Place the loaf onto a baking sheet with sides. Put into the oven and bake until slightly brown. Start to baste with the syrup. Reduce the oven temperature to 325 degrees.
Bake the loaf for 2 hours total, basting about every 15 minutes.

[cookinmaven]

This is our absolute favorite recipe for Ham Salad for sandwiches. It is a combination of several recipes and ideas. When we have leftover holiday ham, we always make this.

It is good the day you make it but it improves wonderfully in the refrigerator overnight.

Ham Salad

2 cups mayonnaise (or less)
1 cup sweet pickle relish
1 teaspoon freshly ground black pepper
1 teaspoon dry powdered mustard
2 pounds smoked boneless ham, diced
1 onion, minced
1 small red bell pepper, diced (optional. we don't always use this)
2 stalks celery, minced

Directions

In a large bowl, stir together the mayonnaise, relish, pepper, mustard and salt until blended. Add the ham, onion, red bell pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.

As a variation, you can throw everything in the food processor. It makes a smoother sandwich spread. You can do half chunky and half in the food processor to see which you prefer. Any way, it is delicious.

[cookinmaven]

This should get 'ya started, Reblog. If you have a particular meat or type of recipe that your family prefers, I would be happy to check my files.

Blessed day!

[Reblog]

WOW...Thanks cookinmaven, these are some super recipes, I will for sure try some of these, they all sound very tasty!! I'll let you know how they turn out!

[Reblog]

Thanks for everyone who has sent me some recipes, I will be sure to try them out! I also took NIKRSTD advice and registered at MealEasy.Com for their free 7-day trial. I have to admit, it's pretty convenient. No searching for recipes they are given to you at the beginning of each week. The grocery list is a great feature too, I used to go to the grocery store every day now I can go once or twice a week...saving me a lot of time!

[cookinmaven]

Originally Posted by Reblog

WOW...Thanks cookinmaven, these are some super recipes, I will for sure try some of these, they all sound very tasty!! I'll let you know how they turn out!

You are most welcome, Reblog. It was my pleasure. Best wishes to you.

[karenlyn]

Ooh... some of those recipes look really great-- especially the pork loin. I'm going to have to try it.

I use Recipezaar a lot to find new recipes. I love to have reviews and everything right there-- it helps me have a much better idea of whether or not people will like it. This may sound way over-organized, but I also find it helps to keep an excel spreadsheet of recipes/meals, and keep track of which ones I make. I often find that there's a particular recipe that I've forgotten about totally, and can add it into my rotation.

-Karen

[hartonson]

Like Italian food with express, no-sweat delivery? You'd want to try this:

Incredibly Easy Italian Chicken Pie

Satisfy your craving for pizza with an easy Italian-style chicken pie. It�s loaded with cheese and authentic Italian seasonings.

Prep: 20 mins - Total: 1 hr 8 mins

1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Original Bisquick® mix
1 cup milk
1/4 teaspoon pepper
2 eggs


1. Heat oven to 400°F. Grease 9-inch pie plate.

2. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.

3. Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.

4. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 servings.
Source: www.backofthebox.com/recipes/one-dish-meals