Crockpot Chicken and Mushroom Stroganoff

Ingredients:

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving

Instructions:
Place the chicken in the bottom of a lightly greased crockpot.  Add the mushrooms.  Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms.  Cook on low for 4-6 hours or high for 3-4 hours.  Serve over noodles and top with fresh parsley and salt and pepper.

Recipe from: therecipecritic.com

Pinto Bean Curry

Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste

Directions:
Heat oil.  Add onions, cumin, mustard seeds and curry leaves.  Saute until golden.  Add ginger, garlic, masala and tomatoes.  Cook about 5 to 10 minutes.  Add beans.  Simmer.  (If using potatoes, add them with tomatoes.  Cook until potatoes are soft.  Add beans last.)

Recipe from my student's (Kiran Sumsion) grandmother.

Greek Slow Cooked Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub ( I used Cavender's All Purpose Greek Seasoning)
1 1/2 Tbsp. minced garlic
3 Tbsp. lemon juice
1-1/2 cups hot water
2 chicken bullion cubes (I used the granules) 

INSTRUCTIONS:
Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about 1/2 Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.
Crumble and stir 2 chicken bullion cubes in 1 1/2 cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

From Chef In Training

White Chicken Enchiladas

Ingredients:
10 flour tortillas
2 cups cooked shredded chicken (I boiled 4 chicken breasts)
2 cups shredded Monterey Jack Cheese (or more)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (I used (7.76 oz) can Salsa Verde)

Directions:
Preheat oven to 350 degrees.  Grease a 9x13 pan.  Cut or tear up tortillas into strips.  Lay half on the bottom of the pan.  Spread chicken and half of the cheese on top.  Lay the other half of the tortillas on top of the chicken and cheese.  Spread remaining cheese on top.  In a sauce pan, melt butter and stir in flour.  Cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Remove from heat.  Stir in sour cream and chilies.  Pour over enchiladas and top with more cheese.  Bake 20 minutes.  Broil on high for 3 minutes to brown cheese.

Recipe from joyful-mommas-kitchen.blogspot.com.

Crock Pot Teriyaki Chicken

Ingredients:
3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Cooked rice 

Directions:
Place chicken in the slow cooker.  In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken from the slow cooker.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.  

To serve, top rice with chicken and cover with Teriyaki Sauce.


Recipe from www.scatteredthoughtsofacraftymom.com.

Frikadeller (Danish Meatballs)

Ingredients:
3/4 lb ground beef
1 lb ground pork
1 large onion, grated
1/2 cup breadcrumbs
4 Tbs. flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2-3 cloves of garlic, minced
1/2 tsp sage leaves
1/4 to 1/2 cup half and half (or milk) for consistency
butter

Gravy:
3/4-2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 cup heavy cream (milk works too)
1 Tbsp beef bouillon
salt and pepper

Combine beef, pork, and onion.  Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves and mix with your hands.  Slowly add half and half for a sticky consistency.  Coat the skillet well with butter.  Drop clumps of mixture (a heaping tablespoon size) onto the skillet.  Fry on medium to medium low heat until brown (press meat down lightly with a fork so it flattens out a little...it should look like a flat hamburger), then flip (approximately 3-5 minutes per side).  Add more butter with each batch.  Serve with gravy.  Don't wash the skillet because you want the brown bits and drippings for the gravy.

Add the flour to the drippings to form a roux (add butter if needed).  Slowly add cream until mixture reaches gravy consistency.  Add beef bouillon, salt and pepper to taste.

Recipe from www.favfamilyrecipes.com.

Clam Pasta

Ingredients:
4 Tbsp olive oil
2-3 cloves of garlic, minced
1 (6.5 oz) canned clams
1/2 cup shredded Parmesan cheese
1 Tbsp parsley flakes
1 pound of thin spaghetti (or less)

Directions:
Sautee garlic in the olive oil until lightly browned.  Add parsley to sautéed garlic then add the juice from the clams.  Boil to reduce liquid until half then add clams.  Add cooked spaghetti and mix to coat well.  Add cheese.

Recipe from Ann Burton.

Taco Casserole

Ingredients:
1 pound ground beef
1 cup chopped onion
1 bottle (8 oz) taco sauce
3/4 cup water
1 can (4 oz) diced green chiles
1 package taco seasoning mix
1 package (12 count) taco shells, broken
2 cups shredded mild cheddar cheese, divided
Optional: chopped tomatoes, green bell pepper, sour cream

Direction:
Preheat oven to 375 degrees.  Grease 11x7 inch baking dish.  Cook beef and onion in a large skillet over medium heat, stirring occasionally, until beef is browned.  Drain and discard excess fat.  Stir in taco sauce, water, chiles and seasoning mix; bring to a boil.  Reduce heat to low.  Cook 3-4 minutes, stirring occasionally.  Layer half of broken taco shells on bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup cheese.  Repeat with ingredients.  Bake 20-25 minutes or until bubbly and cheese is melted.  Serve with desired toppings.

Recipe from Taste of Home Cooking School.

Naan Pizza

Ingredients:
Naan bread
Pesto sauce
Mozzarella cheese
Parmigiano reggiano cheese
Goats cheese
Grilled chicken
Mushrooms
Kalamata olives

Directions:
Spread pesto sauce on the Naan bread and top with the rest of the ingredients in order.  Bake at 400 degrees for 10 to 15 minutes.

Recipe modified from Taste of Home Cooking School.

Copycat Recipe: PF Chang’s Lettuce Wrap

Yield: Serves 4

Preparation: 35 minutes
Cooking time: 25 minutes
Total time: 1 hour

Recipe for dipping and pouring sauce:

• 4 tablespoons sugar
• 1/2 cup hot water
• 3 tablespoons soy sauce or gluten free tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup or canned tomato sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce:

• 2 tablespoons soy sauce or gluten free tamari
• 2 tablespoons brown sugar (not packed tightly)
• 1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken:

• 1 teaspoon hot water
• 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dark sesame oil
• 2 boneless, skinless chicken breasts, cut into half-inch cubes”
• 1 – 8oz can sliced water chestnuts, drained and minced
• 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
• 1/2 yellow onion, minced
• 3 garlic cloves, minced
• 6 large leaves of iceberg or romaine lettuce

Method for Pouring Sauce Recipe:

1. In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe:

1. In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe:

1. In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. 
3. Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, and add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5. Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.

Recipe from www.theculinarylife.com.

Viva La Chicken

Ingredients:
6 broken flour tortillas
2 cans cream of chicken soup
1 cup milk
1 grated onion
1 tsp chili powder
1/2 cup sour cream
1 chicken, deboned and cut-up
Grated cheese

Directions:
Mix soup, milk, onion, chili powder, and cream cheese.  Lay tortillas, chicken, and cream mixture three times.  Top with grated cheese and cover with foil.  Bake at 325 degrees for one hour.

Recipe from Shauna Campbell.

Foil Steak or Tin Foil Dinners

Ingredients:
1 1/2 pound chuck steak (or 4 hamburger patties)
1 can cream of mushroom soup
3 medium carrots
3 potatoes
1 onion, cut-up or chopped

Directions:
On foil, place meat.  Spread soup over meat and top with vegetables.  Sprinkle with water (or not).  Fold foil and seal tightly.  Bake at 450 degrees for 1 1/2 hours (about 40 mins for hamburger patties) or until tender.

Recipe from Shauna Campbell.

Crispy Chicken

Ingredients:
1 1/2 cup flour
1 1/2 tsp pepper
1 1/2 tsp paprika
1 Tbs garlic salt
1/4 tsp poultry seasoning

Batter:
2/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1 beaten egg yolk
3/4 cup water

Directions:
Mix dry ingredients and batter separately.  Dip chicken first in dry ingredients then in batter and back in flour again.  Fry in 1 inch oil until golden brown.

Recipe from Shauna Campbell.

Mexican Salad

Ingredients:
2 cups lettuce or spinach
1 can kidney beans, drained
2 tomatoes, diced
1 Tbsp chopped green chiles or 4 green onions chopped
1/2 cup sliced black olives
Shredded cheese
Frito corn chips

Dressing:
1 ripe avocado, mashed
1/2 pint sour cream
1/2 tsp instant onion
1/4 tsp salt and pepper

Directions:
Mix together dressing.  Top lettuce or spinach with cheese, corn chips, and dressing.

Recipe from Shauna Campbell.

Cafe Rio Burritos

For the sauce:

1 small can diced green chilies
1 (7 oz.) can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat 

and let simmer for at least 20 minutes. Serve warm. You can also refrigerate

it overnight after simmering if you are making it in advance. Just reheat in the

small saucepan before serving.

For the burrito:
1 LARGE tortilla
1 large scoop rice (cooked with cilantro and lime juice)
1 large scoop beans
1 large scoop shredded pork or chicken
Shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
Lettuce
Pico de gallo
Guacamole
Sour cream

Roll up rice, beans, pork or chicken, cheese, and green sauce in large tortilla 

to form the burrito.  Slather with a big ladle full of the green sauce and top with

additional Monterey Jack cheese. Place in the oven at 450-degrees until

cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or

sour cream.  I like to top it off with the Cafe Rio Cilantro Ranch Dressing!

Recipe from www.favfamilyrecipes.com.

Easy Fish Tacos

6-7 small corn or flour tortilla shells
8-10 battered fish fillets, fully cooked
1 c. shredded cabbage
pico de gallo (see below)
sauce (see below)
Cotija or feta cheese (to taste)
cilantro (to taste)

Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.

Sauce:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro, chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt & pepper to taste

For sauce: Mix all ingredients together until well blended.

Pico:
2 plum tomatoes, diced
2 Tbsp. FRESH cilantro, chopped
1 avocado, diced
dash salt
dash pepper
1 Tbsp. lime juice

For pico: Toss all ingredients together and let sit in the fridge for about 30 minutes.


Recipe from www.favfamilyrecipes.com

Cream Cheese Chicken

Ingredients:
4 chicken breasts
1 envelope Italian salad dressing mix
1 can cream of chicken soup
1 cup milk
1 (8 oz) package cream cheese


Directions:
Cook chicken and Italian salad dressing mix in crockpot for 3 hours on low heat.  Shred chicken.  Combine cream of chicken soup, milk, and cream cheese and add to chicken in crockpot.  Stir occasionally while cooking for 1 more hour.  Serve over rice or bow tie pasta.


Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

One Dish Chicken and Rice Bake

Ingredients:
1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular white rice
4 skinless boneless chicken breast (seasoned with Greek Seasoning)
1/4 tsp paprika
1/4 black pepper
Green onions

Directions:
Mix soup, water, paprika, black pepper, green onions, and rice.  Pour into a 2 quart shallow baking dish. Place chicken on rice mixture and cover.  Bake at 375 degrees for 45 minutes or until chicken is done.

Recipe from my mom, Margie Lanclos and www.campbellkitchen.com

Pinto Beans and Pork

Ingredients:
1 pound dried pinto beans
5 cups water
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
1 tsp chili powder
1 tsp salt
1/4 pound salt pork, ham or sausage, cut into 1/4 inch cubes

Directions:
Pick over beans and rinse under running water.  Combine beans and enough water to soak in a large pot; cover, let soak over night.  OR quick soak, bring to a boil, boiling for 2 minutes, remove from heat, cover, and let stand for 1 hour.  Drain.  Add the 5 cups of water, onion, garlic, chili powder, and meat to beans.  Bring to a boil, lower heat, simmer over low heat for 2 1/2 hours or until beans are tender.  Add more water  if necessary.  Stir in salt.  Serves 4 to 6.

Recipe from my mom, Margie Lanclos

Lemon Caper Sauce for Salmon or Chicken

Ingredients:

2 tsp capers, drained and rinsed
4 Tbsp butter
1 clove garlic, minced
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp flour
1/4 cup chicken broth

Directions:
In a small pan or skillet, melt butter.  Add garlic, lemon juice, zest, and capers.  Simmer over low for a few minutes.  Stir in flour then chicken broth.  Remove from heat and stir in parsley if desired.  Makes enough sauce for 4 salmon fillets or 4 chicken breast.

Recipe from www.buzzle.com/articles/lemon-caper-sauce-recipes.html