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.

Sunday- Beef Tips Marsala

IS THERE ANY DAY BETTER THAN THE FIRST SUNDAY OF THE NFL SEASON?

HERE IS AN EASY,YET CLASSIC SUNDAY DINNER.

BEEF TIPS MARSALA

1 1/2- 2 # TENDERLOIN TIPS

1/2 cup FLOUR

2 tbs. OLIVE OIL

PINT OF SLICED MUSHROOMS

CHOPPED GARLIC

3oz. MARSALA WINE

1 cup BEEF BROTH

3-4 TBS. COLD BUTTER

START BY TOSSING BEEF TIPS IN THE FLOUR(A FREEZER BAG WORKS WELL TO SHAKE THE TIPS)

IN A LARGE SKILLET ,ADD OLIVE OIL, CHOPPED GARLIC AND MUSHROOMS.

SAUTE' OVER MEDIUM -HIGH HEAT.

ADD THE BEEF TIPS(DISCARD ANY LEFT OVER FLOUR)

MOVE THE TIPS AROUND TO SEAR THE FLAVOR OF THE TIPS.

ADD MARSALA (DE-GLAZE) AND BEEF BROTH. REDUCE BY HALF.

LOWER HEAT TO A MEDIUM-LOW. ADD THE COLD BUTTER TO THE SKILLET.

(CRUSH THE BUTTER WHEN ADDING TO PAN)SWIRL THE SKILLET (KEEPING THE BUTTER MOVING UNTIL COMPLETELY MELTED.THIS WILL THICKEN YOUR SAUCE AND GIVE THE SAUCE A SMOOTH,RICH FLAVOR.

BEEF TIPS CAN BE SERVED SEVERAL WAYS:OVER EGG NOODLES,OR PASTA OF YOUR CHOICE. OVER WHITE RICE ,ON TOP OF GARLIC BREAD OR ON TOP OF MASH POTATOES.THERE ARE SO MANY OPTIONS.ALL DELICIOUS.

SATURDAY- STEAK NIGHT

FRIDAY NIGHT HAS ALWAYS BEEN THOUGHT OF AS FISH NIGHT ,AND SATURDAY NIGHT ,STEAK NIGHT. I BELIEVE AFTER A LONG WEEK OF WORK ,A COMFORTING STEAK DINNER IS THE PERFECT WAY TO START THE WEEKEND CELEBRATION.

STEAK GORGONZOLA

STEAKS (2)

HEAVY CREAM (pint)

SPANISH ONION (1/2)

RED PEPPER (1/2)

GREEN PEPPER (1/2)

GARLIC (CHOPPED 1tbs.)

OLIVE OIL (1oz..)

WHITE WINE (2oz..)

SUN-DRIED TOMATOES (1 oz cut into thin strips )

GORGONZOLA CHEESE (4 oz.)

SALT/ PEPPER

START BY CLEANING AND CUTTING YOUR ONION AND PEPPERS INTO

THIN STRIPS.SAUTE' PEPPERS AND ONIONS WITH GARLIC AND OLIVE OIL,UNTIL TENDER

DE-GLAZE WITH WHITE WINE,REDUCE BY HALF.

SALT/PEPPER TO TASTE.

ADD HEAVY CREAM AND SUN-DRIED TOMATOES.

BRING TO A BOIL,REDUCE HEAT TO MEDIUM ,FOR A LOW BOIL.

REDUCE THE CREAM TO THICKEN.

ADD THE CHEESE LAST.

GRILL STEAKS TO DESIRED TEMPERATURE( I RECOMMEND A STRIP OR TENDERLOIN STEAK.TOP SIRLOIN IS ALSO A GOOD CHOICE FOR THE BUDGET.)

TOP THE STEAK WITH THE GORGONZOLA SAUCE.

GREAT SIDES FOR THIS DISH ARE: GARLIC MASH POTATOES OR LINGUINE.

FRIDAY- JAMAICAN FISH

LET'S SPICE IT UP!

WHEN ASKED WHAT'S FOR DINNER,SAY........

JAMAICAN FISH WITH LIME HONEY

WHITE FISH(GROUPER, BASA, COD)

CARRI BEAN JERK SEASONING

RED PEPPER

GREEN PEPPER

SPANISH ONION

HONEY

LIMES

OLIVE OIL

BUTTER

START BY CLEANING THE PEPPERS AND CUTTING THEM INTO THIN STRIPS.

PEEL AND CUT ONION INTO THIN STRIPS.

SAUTE' PEPPERS AND ONIONS IN SMALL AMOUNT OF OLIVE OIL.

SET,PEPPERS AND ONIONS A SIDE.

SEASON FISH WITH JERK SEASONING AND SAUTE' IN SKILLET WITH EQUAL PARTS OF BUTTER AND OIL.

IN SEPARATE SAUTE PAN,POUR 1 CUP OF HONEY AND THE JUICE OF 2 LIMES,BRING TO A BOIL OVER MEDIUM HEAT. (BE CAREFUL NOT TO BOIL THE HONEY OVER.)

PLACE FISH ON PLATE TOP WITH SAUTEED PEPPERS AND ONIONS

AND DRIZZLE THE LIME HONEY OVER THE TOP.THIS CREATES A FLAVORFUL BLEND OF SWEET AND SPICY.

ENJOY A NIGHT OF ISLAND FLAIR.

THURSDAY - BLACK AND BLUE CHICKEN (STEAK)

THIS DISH IS GREAT MADE WITH CHICKEN, STEAK.OR SEAFOOD ,AND SIMPLE TO MAKE.

BLACK AND BLUE CHICKEN WITH BALSAMIC REDUCTION

CHICKEN BREAST

BLACKENING SEASONING

BLUE CHEESE CRUMBLES

BALSAMIC VINEGAR

REAL BACON BITS (OPTIONAL)

START BY POURING BALSAMIC VINEGAR INTO SAUTE' PAN AND BRING TO A LOW BOIL.REDUCE BY HALF,OR UNTIL THE VINEGAR GLAZES THE BACK OF A SPOON.

SEASON THE CHICKEN WITH BLACKENING SPICE(ON BOTH SIDES) AND COOK IN SKILLET WITH EQUAL PARTS OF BUTTER AND OIL.(THE OIL WILL KEEP THE BUTTER FROM BURNING.(USE A CAST IRON SKILLET IF AVAILABLE)

TOP WITH BLUE CHEESE CRUMBLES, TURN HEAT DOWN, PUT LID ON SKILLET TO HELP MELT THE CHEESE.

SPRINKLE WITH BACON BITS (OPTIONAL) AND DRIZZLE WITH THE BALSAMIC REDUCTION.

THIS IS GREAT SERVED WITH FIELD GREENS OR RICE .

THIS RECIPE IS GOOD WITH ANY MEAT SELECTION,I RECOMMEND:

CHICKEN BREAST,NEW YORK STRIPS,SCALLOPS OR GROUPER.

wednesday 09/09/09 9 layer nachos

ON SUCH A RARE DAY,WE NEED SOMETHING FUN FOR DINNER.

9 LAYER NACHOS

LARGE CAN OF RE- FRIED BEANS

1# OF GROUND CHUCK

2 CUPS OF SHREDDED MEXICAN BLEND CHEESE

TOMATO

AVOCADOS(3 RIPE)

1 PACK OF MCCORMICK'S GUACAMOLE SEASONING

GARLIC SALT

CHILI POWDER

CUMIN

BLACK PEPPER

PINT OF SOUR CREAM

BLACK SLICED OLIVES

SCALLIONS CHOPPED

SLICED JALAPENOS(JARED WORK BEST)

START BY BROWNING OFF YOUR MEAT AND DRAINING THE GREASE

ADD CHILE POWDER(2TBS)

ADD CUMIN(1TBS)

BLACK PEPPER

2TBS. WATER TO MEAT

TAKE AVOCADOS OUT OF SKIN(PIT FREE) MASH IN BOWL WITH SEASONING AND GARLIC SALT (1TSP)

IN A CASSEROLE DISH (8X10) LAYER FIRST RE FRIED BEANS,GROUND MEAT,GUACAMOLE,SOUR CREAM, CHEESE,DICED TOMATOES,BLACK OLIVES,CHOPPED SCALLIONS AND JALAPENOS ON TOP.BAKE ON 350 FOR 15 MINUTES.SERVE WITH TORTILLA CHIPS.THE FAMILY WILL HAVE FUN EATING ,WHILE STILL GETTING PROTEIN,DAIRY AND VEGETABLES.

TUESDAY LEMON CHICKEN

AFTER A LONG HOLIDAY WEEKEND, QUICK AND SIMPLE IS THE WAY TO GO. HERE IS A QUICK DISH WITH A LOT OF FLAVOR.

LEMON CHICKEN

CHICKEN BREAST

FLOUR

VEGETABLE OIL

WHITE WINE

LEMONS

HEAVY CREAM

FETA(FETA WITH SUN- DRIED TOMATOES)

CHOPPED SCALLION (1-2)

START BY COATING THE CHICKEN BREAST IN FLOUR AND PAN FRYING IN OIL.

IF YOU PREFER,BROWN THE CHICKEN ON BOTH SIDES AND PUT IN THE OVEN ON 400 FOR ABOUT TEN MIN. TO FINISH.

IN A SAUTE' PAN POUR 1/4 CUP OF WHITE WINE,JUICE FROM 2 LEMONS AND 1/3 CUP HEAVY CREAM. ON MED-HIGH HEAT BRING TO A BOIL AND REDUCE TO THICKEN (REDUCE BY HALF)KEEP IT MOVING SO IT DOESN'T BOIL OVER.

POUR OVER THE CHICKEN,AND SPRINKLE FETA OVER TOP AND CHOPPED SMALL SCALLIONS (THE GREEN ENDS ONLY)I RECOMMEND FETA WITH SUN-DRIED TOMATO,BUT PLAIN FETA WORKS WELL TOO.

THIS DISH IS GREAT OVER PASTA(ANGEL HAIR OR ORZO)I LIKE TO COOK MY ORZO (LIKE RICE) FIRST WITH A LITTLE BUTTER(BROWNING) THEN ADD CHICKEN BROTH,INSTEAD OF WATER(1 CUP OF ORZO -1 1/2 CUPS OF BROTH), BRING TO A BOIL .REDUCE HEAT TO MEDIUM,COVER AND LET COOK ABOUT 15 MIN,UNTIL THE ORZO ABSORBS THE CHICKEN BROTH.THIS GIVES THE ORZO A NICE TEXTURE.

Labor day - Last of the summer BBQ'S

Labor day ,the last fling of summer,so let's do it up right.

BBQ BACK LOIN RIBS

RED SKIN POTATOES WITH BROCCOLI

FRESH CORN ON THE COB

WATERMELON SALAD

LET'S START WITH THE RIBS.PREPARE YOUR RIBS THE NIGHT BEFORE THE BIG BBQ.MIX BBQ SEASONING(20z)BROWN SUGAR(40z) HONEY MUSTARD(2 tbs)AND LIQUID SMOKE(2tbs) PER WHOLE RACK OF RIBS.

REMOVE THE SKIN FROM THE BACK OF THE RIBS (A FORK WORKS WELL)

RUB RIBS WITH MIXTURE FRONT AND BACK. PUT RIBS IN ROASTING PAN. (IF YOU HAVE A LOT OF RACKS YOU CAN STAND THEM UP SIDE BY SIDE).

SLOW COOK ON 250 FOR 2 HOURS. FOR A LARGER BATCH OF RIBS COOK 2 1/2 HOURS. REMOVE AND COOL. NEXT DAY HEAT RIBS ON THE GRILL,BASTING WITH YOUR FAVORITE BBQ SAUCE SEVERAL TIMES.(SEE RECOMMEND LINKS FOR WART HOG CATERING -OZARK MOUNTAIN MAGIC SAUCE

WASH AND CUT YOUR RED POTATOES IN SLICES.

WASH AND CUT FLORETS OFF THE STEM OF BROCCOLI

WRAP POTATOES AND BROCCOLI IN FOIL POUCHES WITH BUTTER AND GARLIC SALT . GRILL ON A SECTION OF THE GRILL THAT IS NOT SO HOT,FOR ABOUT 40 MIN.,CHECK POTATOES FOR TENDERNESS.

SHUCK AND WASH CORN,BOIL IN WATER WITH SUGAR(1 CUP) FOR 10 MIN.

RUB CORN WITH OLIVE OIL AND SALT,PLACE ON GRILL.LOW-MED HEAT,TURN OFTEN ,ROASTING ALL AROUND THE CORE.

CUT WATERMELON INTO BITE SIZE CHUNKS, REMOVING THE OUTER SKIN. PEEL AND JULIANNE ONE RED ONION ADD TO BOWL OF WATER MELON.SQUEEZE THE JUICE OF TWO LIMES OVER THE MELON.ADD 1 CUP OF BALSAMIC VINEGAR TO THE MELON,TOSS.

ENJOY A GREAT BBQ WITH FAMILY AND FRIENDS!