Thursday, October 14, 2010

Pork Riblets

Our Favorite Pork Riblets
1 lb. pork riblets(boneless and lean)
½ bottle of Famous Dave BBQ sauce(or any other kind of BBQ sauce)
½ c. water (less water the better)
Mix liquids first in the crock pot then add the defrosted pork. Try to not add as much water, they will get very juicy and tender as they cook. Cook for 5- 6 hours on low. *Serve with mashed potatoes and corn.

For the loaf of bread:
Defrost bread on sprayed pan and cover with plastic wrap. Let it rise for 4-6 hours. Cook at 350* for 20 minutes.

Wednesday, October 13, 2010

Potato Soup

From last month

5-6 potatoes, peeled and cubed
2-3 carrots
2-3 celery
1 medium onion
1/2 tsp pepper
1 tsp salt
1 tsp basil
2 cans chicken broth

Combine above ingredients and simmer until all veggies are cooked. You have to stir occasionally otherwise it might end up like mashed potato soup.

After veggies are cooked. Combine 2 Tbsp of butter with 2 Tbsp flour. Add mixture to soup to thicken. Then add 1 pint of half and half.

Heat until warm and serve.

It is good with melted cheese on top.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet taco seasoning
In Pantry: 1 can kidney beans, 15 oz. can of tomato sauce, 1 can corn, tortilla chips
In Refrigerator: sour cream
On hand (if desired): olives

Combine hamburger, taco seasoning, drained beans, corn & tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly. Serve with chips, cheese, and sour cream.
This is one of our faves :)... hope you enjoy!

Zesty Italian Chicken

3-4 Chicken Breasts
3 Tablespoons Butter
1 Package Zesty Italian Dressing Mix
1 Can Cream of Chicken or Mushroom Soup
1 Cube (8 oz) Cream Cheese

Put frozen chicken in crock pot. Melt butter and drizzle over chicken. Sprinkle the zesty Italian dressing mix over the top. Cook 3-4 hours on high or 5-7 on low (crock pots vary). A half hour before done add cream cheese and cream of chicken or mushroom soup (I usually cut the cream cheese in half and soften it in the microwave for 20-30 seconds and mix it with the cream of mushroom soup before I add it to the crock pot). Remove from heat and shred chicken with a fork and knife. Serve over rice (I included 2 cups of instant rice so boil 2 cups of water, then add the rice, cover it, and let it sit for 5 minutes).
Hope you enjoy :)!

Opulant Chicken

Defrost Chicken. Trim off fat (and cut in bite size pieces if desired).

Place Chicken in casserole dish and cover with sliced swiss cheese.

Mix together 2 cans (or one large can) cream of chicken soup, 1/4 cup water and 1/2 cup sour cream. Pour mixture over chicken and cheese.

Melt one cube of butter and mix with one package crushed ritz crackers. Put on top of chicken.

Bake uncovered at 275 for 2-2.5 hours or covered at 350 for 1 hour. Serve over rice.

BBQ chicken Sandwiches


3-4 Chicken breasts

1 c. (approx.) BBQ sauce

1 c. (approx.) grape jelly

Buns (grilled if you want)

Cheese (optional)

Mix the jelly and bbq sauce together. Then put the thawed chicken into the crockpot, poor the mixture onto the chicken and make sure it is fully covered. Cook on low for 6-7 hours. Shred chicken using two forks (add more bbq sauce if needed) and cook an additional hour or so.

Monday, October 11, 2010

Garden Vegetable Soup

1-1/5 teaspoons minced garlic
2 TBS olive oil
1/4 cup uncooked long grain rice (I used brown rice)
2 cans chicken broth (14.5oz)
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

1. In a large saucepan, cook garlic in oil for 1 min. Stir in rice. cook and stir for 1 minute. Add the broth, peppers, carrots an dseasonings. Bring to a boil. Rduce heat, cover and simmer for 15-20 min or until rice is tender.

2. Stir in zucchini and tomatoes, cook for 3 minutes

Can be frozen up to 3 months

Served with some sort of bread (salad is recommended.. )

Sunday, October 10, 2010

Orange Chicken

Cut chicken into 2 inch cubes (sorry I didn't get a chance to do this)
Dip in Flour mixture (1/2 cup flour, 1 tsp garlic powder, 1/2 tsp pepper)

Melt 2 Tbsp of butter and place in bottom of baking dish.
Spread Chicken cubes in a single layer and bake uncovered for 30 minutes at 350 degrees.

After 30 minutes, turn each piece over and pour Orange sauce all over chicken. Bake an additional 30-40 minutes.

Serve over rice and veggies.

The sauce is already prepared for you, but here is the recipe:

1 1/2 cups water
1/4 cup plus 2 Tbsp fresh orange juice
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 tsp minced garlic
2 Tbsp green onion
3 Tbsp cornstarch
1/4 cup water

In a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest and whisk over medium heat for a few minutes. Stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water till dissolved and add to the sauce to thicken.