SUNDAY- PEPPER CHICKEN

EASY TO MAKE AND SURE TO PLEASE,FAMILY DINNER.

PEPPER CHICKEN

SKINLESS CHICKEN (breast,legs.thighs.)

SPANISH ONION (1)

CELERY(2 stalks)

RED PEPPERS(2)

GREEN PEPPER(1)

CHOPPED GARLIC (2tsp.)

CHOPPED FRESH BASIL(1 bunch)

PICKAPEPPER(1bottle)

MARINARA (26oz.)

PAPRIKA (1tbs.)

IN A LARGE CASSEROLE PAN, LAY OUT CHICKEN. SPRINKLE WITH PAPRIKA.

CHOP CELERY,ONION,RED AND GREEN PEPPERS AND LAYER OVER THE CHICKEN.

MIX(in separate bowl) MARINARA,CHOPPED GARLIC.PICKAPEPPER AND FRESH BASIL.

POUR OVER THE CHICKEN, ADD 1/4 CUP OF WATER TO THE PAN. COVER AND BAKE 350' FOR 45-HOUR.

SERVE WITH YELLOW RICE OR PASTA .

SATURDAY- CHICKEN AND DUMPLINGS

A HEART WARMING FAVORITE,SURE TO KEEP YOUR FAMILY HEALTHY AND WARM.

CHICKEN AND DUMPLINGS

BONELESS AND SKINLESS CHICKEN THIGHS(2lb.)

SPANISH ONION(1)

CELERY(4 Salk's)

CHICKEN BROTH((2 qt.)

BUTTER(4 tsp.)

FLOUR (3tbs.)

SALT-PEPPER

BUTTERMILK BISCUITS(CAN OF TEN)

START WITH A LARGE STOCK POT.

ADD BUTTER,CHOPPED ONION,CHOPPED CELERY.SAUTE'

CUT CHICKEN IN3-4 PIECES PER THIGH.

COAT CHICKEN IN FLOUR(SHAKE CHICKEN AND FLOUR IN A SEALED PLASTIC BAG)

ADD CHICKEN TO POT ,STIR AROUND TO BROWN. THE FLOUR ON THE CHICKEN WILL BLEND WITH THE BUTTER TO MAKE A RUE.

ADD CHICKEN BROTH, SALT AND PEPPER TO TASTE. STIR.

BRING TO A BOIL, LOWER TEMPERATURE, AND LET SIMMER, ABOUT 15 MIN.

BRING THE TEMPERATURE UP TO A ROLLING BOIL.

DROP PIECES OF THE BISCUIT DOUGH INTO THE BOILING POT.(I SPLIT EACH BISCUIT IN QUARTERS.) LET COOK AT A BOIL, STIRRING OFTEN. THE DUMPLINGS WILL SINK WHEN DONE. THE DUMPLINGS WILL ALSO HELP TO THICKEN THE MIX. IF YOU LIKE YOUR DUMPLINGS LIGHTER IN TEXTURE,YOU CAN STEAM THE DOUGH AND ADD THEM TO THE STOCK WHEN DONE.

IF YOU LIKE A LITTLE ZIP IN YOUR CHICKEN , CHOP A GREEN CHILI PEPPER AND SAUTE WITH THE ONION AND CELERY.

FRIDAY- TUNA CASSEROLE

A QUICK AND EASY DISH, I LOVED GROWING UP. PERFECT DISH FOR THE FAMILY,OR THE KIDS, WHILE YOU ENJOY A NIGHT OUT . BUDGET FRIENDLY.

TUNA CASSEROLE

EGG NOODLES (lb.)

CHUNK LIGHT TUNA IN WATER(2 Sm. cans)

BAG OF MIXED VEGETABLES(carrots,peas,green beans,corn)

CREAM OF CHICKEN SOUP(1)

CREAM OF CELERY SOUP(1)

RITZ CRACKERS (1 sleeve)

SHREDDED CHEDDAR-JACK (1 cup)

SALT-PEPPER

BEGIN BY COOKING THE NOODLES ,DRAIN,RINSE

DRAIN THE WATER FROM THE TUNA WELL.

MIX THE NOODLES,TUNA,BOTH CANS OF SOUP (DO NOT add water or milk to the soup)

AND VEGETABLES TOGETHER. ADD SALT AND PEPPER TO TASTE. SPREAD OUT IN A 9 X 13 CASSEROLE DISH.(spray with non-stick). CRUSH RITZ AND MIX WITH THE CHEESE. SPRINKLE OVER THE TOP OF THE CASSEROLE. BAKE AT 350' FOR 25-30 MINUTES.

THURSDAY - SLOW COOKED PORK AND BLACK BEANS

HERE IS A DISH YOU CAN START IN THE MORNING,IN YOUR CROCK POT AND BE ABLE TO SERVE DINNER UP QUICKLY WHEN READY, IF YOU DON'T HAVE A CROCK POT

YOU CAN PREPARE THE DISH ON THE STOVE TOP ,WHILE YOUR HOME, BUT IT WILL TAKE SEVERAL HOURS TO COOK.

SLOW COOKED PORK AND BLACK BEANS

PORK BUTT ROAST (2lbs.)

BLACK BEANS (1 lb.)

CELERY (5 STALKS)

SPANISH ONION (1 )

JALAPENOS(2)

CHICKEN BROTH (2 qt.)

CILANTRO(1 bunch)

LIME(1)

CHOPPED GARLIC (1(tbs.)

START BY GOING THREW THE BLACK BEANS, REMOVING ANY BAD BEANS OR ROCKS.

POUR IN BOWL AND COVER WITH WATER. LET STAND OVER NIGHT.

IN THE MORNING , DRAIN BLACK BEANS. PLACE PORK ROAST IN CROCK POT, ADD BLACK BEANS. CLEAN AND CHOP THE CELERY AND ONION AND ADD TO THE CROCK POT. CLEAN AND CHOP THE JALAPENOS, ADD TO THE POT(WEAR GLOVES IF YOU HAVE THEM WHEN TOUCHING THE PEPPERS.IF NOT WASH HANDS REAL WELL AFTER )NEXT,CHOP CILANTRO AND ADD . ADD THE CHOPPED GARLIC.

POUR THE CHICKEN BROTH OVER THE INGREDIENTS.COVERING WELL WITH SOME TO SPARE(THE BEANS WILL ABSORB BROTH.(YOU MAY HAVE SOME BROTH LEFT OVER)

SQUEEZE THE JUICE OF THE LIME INTO THE MIX.COVER COOK ON LOW FOR 8-9 HOURS. STIR WELL WHEN DONE TO BREAK UP THE PORK.THE BEANS SHOULD BE TENDER. SERVE OVER YELLOW RICE . SHREDDED CHEDDAR AND SOUR CREAM ON TOP.(OPTIONAL) 6" FLOUR TORTILLAS ON THE SIDE,WARMED.

WEDNESDAY SIMPLE ALFREDO

FOR YEARS WEDNESDAY NIGHT WAS KNOWN AS PRINCE SPAGHETTI NIGHT,LET'S GO ITALIAN .

SIMPLE ALFREDO

1lb. CREAM CHEESE

PINT OF HEAVY CREAM

CHOPPED GARLIC

SALT-PEPPER

1 tsp. OLIVE OIL

2cups GRATED PARMESAN CHEESE

PASTA OF CHOICE COOKED AL DEN TA

(FETACHINI,LINGUINE,BOW TIE)

START WITH THE OLIVE OIL AND GARLIC. BROWN LIGHTLY.

ADD HEAVY CREAM AND CREAM CHEESE.STIR OFTEN UNTIL THE CHEESE MELTS.SLOWLY BRING TO A BOIL. SALT-PEPPER TO TASTE(KEEP IN MIND THE PARMESAN CHEESE WILL BE SALTY)AFTER REDUCING BY A THIRD ADD THE PARMESAN CHEESE,STIR UNTIL BLENDED IN TO SAUCE.

TOSS WITH YOUR FAVORITE PASTA. LET STAND, THE SAUCE WILL THICKEN.

OPTIONS TO ADD TO YOUR PASTA:

FRESH SPINACH

TOP WITH GRILLED CHICKEN , SHRIMP OR STEAK

CHOPPED FRESH TOMATOES

SAUTE' MUSHROOMS

SUN-DRIED TOMATOES

STEAMED BROCCOLI

PEAS

BACON BITS

CUBED HAM

MIX AND MATCH ,THE LIST IS ENDLESS..................

TUESDAY CAJUN CATFISH

THIS IS AN EASY ,YET DELICIOUS DISH. LEAVING PLENTY OF TIME FOR HOME WORK.

CAJUN CATFISH

CATFISH FILET'S(OR BASA, GROUPER, COD, ANY WHITE FISH WILL WORK WELL)

BLACKENING SEASONING

BUTTER

VEGETABLE OIL

HEAVY CREAM

SALSA

(PACE PICCANTE, OR WALMART BLACK BEAN AND CORN SALSA FOR A TWIST)

START BY COATING FISH IN BLACKING SEASONING

PAN COOK WITH BUTTER AND OIL(EQUAL PARTS)

IN SEPARATE SAUTE PAN , ADD SALSA AND HEAVY CREAM 1 PART SALSA,2 PARTS CREAM. BRING THE CREAM TO A RAPID BOIL, AND LET REDUCE DOWN UNTIL SAUCE BECOMES THICK.POUR OVER COOKED FISH. I RECOMMEND YELLOW RICE T0 ACCOMPANY THE FISH.

THIS DISH IS SO....EASY AND FLAVORFUL. THE HEAT DEGREE CAN BE CONTROLLED BY HOW MUCH SEASONING YOU PUT ON THE FISH AND BY BUYING MILD,MEDIUM OR HOT SALSA. THE BLACK BEAN SALSA WILL BE MILD.ENJOY!!!!!

MONDAY CHICKEN FLORENTINE

MONDAY,START OF A NEW WEEK.I AM LOOKING FORWARD TO THE START OF FALL.THE LEAVES TURNING COLORS USE TO BE SO COOL WHEN I LIVED UP NORTH. I STILL ENJOY FALL IN FLORIDA, A PLEASANT NIGHT BREEZE,DINNERS SERVED ON THE BACK PORCH.

CHICKEN FLORENTINE

1-1 1/2 # CHICKEN BREAST

1 TBS. CHOPPED GARLIC

1/2 C. FLOUR

2 TBS. OLIVE OIL

1 SHALLOT

1 LB FRESH SPINACH

1LB PENNE PASTA

1 CAN (14oz.) CANNELLINI BEANS DRAINED

1 TOMATO CHOPPED

1 PINT CHICKEN BROTH

SALT-PEPPER

PARMESAN CHEESE

BEGIN BY COOKING YOUR PASTA AL DEN TA,SET A SIDE.

CUT CHICKEN BREAST INTO BITE SIZE PIECES

COAT CHICKEN IN FLOUR,DISCARD ANY REMAINING FLOUR

IN A DEEP SAUTE PAN, ADD OLIVE OIL, SHALLOTS(CHOPPED), GARLIC(CHOPPED)

AND CHICKEN. SAUTE OVER MED-HIGH HEAT UNTIL LIGHTLY BROWNED

ADD CHICKEN BROTH (DE-GLAZE). THE FLOUR FROM THE CHICKEN SHOULD THICKEN THE BROTH. ADD THE FRESH SPINACH(REMOVE THE STEMS).

ADD THE BEANS , CHOPPED TOMATO AND SALT - PEPPER TO TASTE .TURN HEAT DOWN AND SIMMER FOR A FEW MINUTES.

TOSS WITH PASTA,SPRINKLE WITH PARMESAN CHEESE.

IF YOU PREFER ,SWITCH MUSHROOMS FOR BEANS.ADD THE MUSHROOMS IN THE START WITH THE SHALLOTS AND GARLIC.

CRISP GARLIC BREAD FOR DIPPING, AND A SALAD TO COMPLETE THE MEAL.