Taco Ring

Ingredients:

1 pound ground beef, cooked and drained
1 package taco seasoning {here is a good recipe to make your own}
2 tubes of Crescent Rolls
Toppings: lettuce, tomatoes, cheese, pico de gallo, taco sauce, sour cream, Western dressing
Directions:

Cook and drain ground beef.
Mix with taco seasoning, like you would for regular tacos.
Lay crescent rolls out on a large stone or cookie sheet, with narrow end facing out, creating a circle.
Spoon taco meat onto crescent rolls.
Fold over crescent roll ends, forming a circle.
Bake at 375 degrees for about 20-30 minutes, or until golden brown.
Serve with toppings of your choice.

Macaroni Salad

14.5 oz box of macaroni
1/2 green bell pepper, finely chopped
1 C baby carrots, sliced
1 T minced onion
4 oz. frozen peas
1 C mayo (we used mayo made with olive oil)
1 tsp. sugar
1/2 tsp. dry mustard
1 T cider vinegar
paprika
parsley
sea salt
black pepper

Directions:

Cook pasta according to package directions; be sure not to over cook the pasta so that the noodles become overly soft.

Add the frozen peas in the last minute of cooking. Then, drain. While the pasta is cooking, chop up the veggiesAllow the pasta and peas to cool down and then place in a large bowl.  As the pasta cools down, stir every few minutes to prevent the noodles from clumping together as they dry.Add the chopped up veggies. Stir to combine.Add the minced onion, and stir these veggies in too. Alternatively, you can use fresh onion here.Stir together the mayo, sugar, dry mustard, and cider vinegar until smooth and creamy. Pour the mayo mixture over the pasta.  Do this in small batches.  Add a little, stir it in well and repeat.  This way, the creamy sauce gets all over the pasta and you can stir it in well. Stir in the mayo mixture until the pasta and veggies are coated. Cover and refrigerate until ready to serve.  If desired, you can also add tuna fish or chicken (either canned or grilled chicken breast).

Oriental Chicken Salad

Yield:
8 servings
Ingredients:
Salad ingredients:
leaf lettuce, washed and torn
shredded red cabbage (optional)
sliced almonds
chow mein noodles
fried chicken strips (recipe below)
homemade honey mustard dressing (recipe below)
Fried chicken strips ingredients:
2 pounds boneless skinless chicken breast
1 1/2 cups flour
1 tablespoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon parsley flakes
1/4-1/3 cup vegetable oil

Dressing Ingredients:
6 tablespoons honey
1 tablespoon white vinegar
8 teaspoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
1/4 teaspoon sesame or olive oil
Instructions:
1. Slice chicken breast into thin strips (as thin as possible).
2. In a medium-large container with a tight-fitting lid, combine flour, seasoned salt, pepper, garlic powder, and parsley flakes. Add 1/4 of the chicken meat; close tightly and shake vigorously to coat. Continue adding meat in three more sections, each time replacing the lid and shaking the container (leave meat in when adding more).
3. Heat 1/4-1/3 cup oil in a large skillet over medium heat (or just slightly above medium). Add chicken and spread out over bottom of skillet. Allow to fry for several minutes, then stir. Continue stirring and frying until chicken is completely cooked. Drain on paper towels to remove excess grease.
4. Combine dressing ingredients and whisk to remove lumps.
5. To assemble salad, layer plates with lettuce, cabbage, fried chicken, chow mein noodles, almonds, and top with the homemade dressing.


Additional Notes:
The fried chicken pieces can be still warm/hot, or, if you need to make this up ahead of time, you can refrigerate the chicken and serve a completely cold salad: it's good either way!
Preparation Time:
15 minutes
Cooking Time:
15 minutes

Spanish Rice x 2

These are my two favorite spanish rice recipes..since i love both i  decided to share both one is a healthier version ..

2 cups brown rice
2 to 3 T olive oil
4 cups plus 2T water
1 heaping T of tomato paste (you can save the rest of the can and use it another recipe)
2T chili powder
2t cumin
2t salt

In a large stock pot heat olive oil and brown rice. Stir and cook the rice until it starts to brown slightly. Add water, tomato paste and seasonings and stir well. Bring to a boil. Reduce heat slowly over the first 5 minutes and then put the lid on (this helps to prevent your pot from boiling over when you put the lid on ). Turn the burner on low and let it cook for another 55 minutes.

Spanish Rice2

2 Tbsp Oil

2 Tbsp Dried Onions

1 4oz can Diced Green Chiles (optional)

2 28 oz cans Diced Tomatoes—do not drain (or 1 quart

 home-canned tomatoes)

1 cup Rice

4 tsp Chicken Bullion powder

1 tsp Taco Seasoning

3 cups Water (less if using 2 quarts canned tomatoes)

In a sauce pan combine oil and rice. Cook, stirring, over medium heat until rice begins to brown. Add tomatoes, chiles, water, onions, chicken bullion and taco seasoning. Stir to combine. Bring to a boil. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. 

Serving suggestions:

Flour tortillas

Corn 

Black olives

Sour cream

If you have cooked ground beef in your freezer, you can add some defrosted meat when you add tomatoes. You can also add canned beef or canned chicken. Spanish Rice is a fantastic burrito filler with cooked pinto or black beans. It also makes a great meal with just beans and some sour cream.

Southwest Stew

2 tbsp. olive oil
1 lb boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans diced tomatoes
1 can Rotel tomatoes with green chiles
1/2 cup beef broth
1 can corn
1 can pinto beans

Brown your pork cubes in olive oil along with the garlic and onion. Put this in your crockpot. Add the rest of the ingredients and cook on low for 5 to 6 hours.  Serve this with tortilla chips and garnish the stew with a dollop of sour cream.

 You can  sub beef or chicken for the pork

Slow Cooker Lasagna

1 lb. ground turkey or hamburger
Italian seasoning

Cook your turkey/hamburger with the Italian seasoning and set aside.

1 4-oz. can mushrooms
1 15-oz. container ricotta (I would only use half of this next time)
1 pkg part-skim shredded mozarrella cheese
1 jar spaghetti sauce
1/3 c. water
Some lasagna noodles.

Spray the cooker with Pam. Mix 1/3 c. water with jar of spaghetti sauce.
Layer four noodles, half the turkey/hamburger, mushrooms, half the spaghetti sauce, the ricotta, and half the mozzarrella. Repeat with the other half of half the turkey/hamburger, mushrooms, half the spaghetti sauce and half the mozzarrella.
Turn on HIGH for one hour.
Turn down to LOW for five hours.
Go do something constructive.
Turn off after hour six and enjoy.
It came out easily. I used a spatula to cut it into pieces like a pie.

Minute Chicken

1-1/2 lbs. boneless skinless thighs
cut into bite sized pieces and dredge them in flour. Let them sit for 10 minutes.
Meanwhile make the sauce!
1 Tbsp. sugar
1/4 tsp. pepper
1/3 c. oyster sauce
1/3 c. water
1/2 c. green onions
Mix and set aside.

In skillet, add 2 Tbsp. oil heat and add 1 clove crushed garlic. Cook chicken until brown and done. Lower the heat add the sauce and keep it on low for a few minutes for sauce to thicken up just a bit. Done! Enjoy with  rice.  If you want to do this for OAMC you can  have your chicken all cut and your sauce mixed and just have to add your green onions  at the last  minute  ..

Cheesy Ham Casserole

4 cups chopped cooked ham
4 cups chopped broccoli, steamed until barely fork tender
2 cups cheddar cheese
4 T. butter
4 T. whole wheat flour
1 T dried minced onion
1 T. chicken broth powder, or 1 bouillon cube
2 cups milk

In a 9 x 13 lightly sprayed (with a cooking spray such as Pam) casserole dish layer half the ham, half the broccoli and half the cheese. Repeat layers except for the last layer of cheese. In a saucepan over medium heat melt butter and add flour. Stir to make thick paste. Add broth powder and onion, stir again. Add milk and simmer until thickened stirring constantly. Pour this mixture over the ham/broccoli layers and cover the top with the last half of the cheese. Bake at 350 for 35 minutes or until thick and bubbly

Catalina Salad Dressing

Makes about 1 qt.
 1 cup ketchup,
1 cup apple cider vinegar
1 cup light olive oil or  canola
1 ½ cups sugar
1 t minced garlic
1 T season salt


Combine all ingredients in a blender and mix on medium until everything is completely combined.  Store in a quart size canning jar and put in the fridge until ready to use.

Carrot Raisin Salad .

                   


3 to 4 cups carrots, shredded
½ cup raisins
½ cup mayonnaise
1 small can crushed pineapple, drained or 1 small apple chopped in small pieces

In a medium bowl add your shredded carrots, raisins, and drained pineapple. Stir this up well and add mayonnaise until moistened.  If the pineapple is still a little moist that is o.k. it will add a nice sweetness to the salad.  Serve right away.

Buttermilk Biscuit Bubble Pizza

3 (7 ounce) packages refrigerated buttermilk biscuits
1/2 cup green pepper, seeded and finely chopped
1 small onion, chopped
1 cup sliced black olives
1 (10 ounce) can sliced mushrooms, well drained
2 cups favorite pasta sauce
4 cups grated mozzarella cheese (or to taste)
sliced pepperoni (any amount desired)
parmesan cheese

Directions: 1 Set oven to 375 degrees F.
2 Grease a 13 x 9-inch baking dish.
3 In a bowl combine the pasta sauce with the green pepper, onion, olives and mushrooms.
4 Cut EACH biscuit into four even pieces with kitchen shears.
5 Arrange HALF of the biscuit pieces in the greased baking dish (it might not cover all of the dish).
6 Spread HALF of the sauce on top of the biscuits.
7 Top with the full amount of pepperoni.
8 Then sprinkle HALF of the mozza cheese on top of the pepperoni.
9 Repeat the layers (remaining biscuits, then sauce, the remaining mozza cheese on top).
10 Sprinkle with a little grated Parmesan cheese on top of the mozza cheese.
 11 Bake for about 20-25 minutes or until the sides are golden brown.

Cracker Barrel Hashbrown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. grated cheddar cheese
1/2 cup melted butter OR margarine
1 onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt, and pepper.

Gently fold the potatoes into the mixture and pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

It's kinda sorta but not really the same thing, . But it's good.

Taco Cupcakes

makes 18 cupcakes
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray

Preheat oven to 375.

Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco meat between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers - wonton, taco meat and cheese.  Bake at 375 for 20 minutes, or until cheese is bubbly.  Top with your favorite taco toppings.

Teriyaki Chicken and Veggies

Here’s what you need:
Chicken – You can use leftover chicken (from cooking a whole chicken) and just stir it into the veggies, or you can brown up some chicken breasts or tenderloins
Chopped veggies (zucchini, carrots, sweet peppers, corn, peas, green beans or any others you would like) stir fried in olive oil
Chopped pineapple (fresh or canned), optional
Cooked brown rice
Teriyaki Sauce
Here’s what to do:
Get your  rice cooking.  Mix up Teriyaki Sauce and have it ready to go when chicken and veggies are done.
Chop up your veggies and stir them around in a skillet over medium heat with olive oil until they are tender.  If your chicken needs to be cooked, throw that in too.    If you want, you can season your veggies and chicken with garlic.
Toss pineapple into the veggies to cook for just a few minutes.
Serve rice, veggies, pineapple and chicken with Teriyaki Sauce poured over the top!

Garden Chowder

1/2 green pepper
1/2 cup chopped onion
1/ cup of butter
1 cup each of diced potatoes,celery,cauliflower,carrots and broccoli
3 cups of water
3 chicken buillion cubes
1 tsp of slat
2 tsp of garlic crushed
1/4 tsp of pepper
1/2 cup of flour
 2 cups of milk
 1tbsp of minced parsley
1/8 tsp of paprika,coriander,ground mustard
2-3 cups of cheddar cheese


In a large dutch oven saute the pepper and onion in butter until tender , add the other veggies, water and buillion along with the salt and pepper bring to a boil .Reduce heat
 cover and simmer for 20 minutes or until veggies are tnder. Combine the milk and flour  until smooth , stir into pan allow to thicken at a low temp,  add parsley and other spices just before serving add the cheese . Yeilds 6-8 servings. Freezes well.. just allow for expansion

Turkey Ranch Pinwheels

4 Soft Whole Wheat Tortillas
3 Tablespoons Ranch Dressing  (we make our own ranch dressing)
½ cup Turkey, cut into tiny pieces
½ cup Shredded Cheddar Cheese
Spread Ranch Dressing on each tortilla.
Sprinkle bits of cheese and turkey over the ranch covered tortilla
Roll the filled tortilla up as tightly as you can.
Let a grown up help cut the rolled tortilla into pinwheels:

Lasagna Casserole

1 pound ground beef
4 T. minced onion, or chopped fresh onion
4 cups tomato sauce
1 T. basil
1 T. oregano
1 t. garlic powder
½ t. salt
8 oz. cottage cheese
8 oz. pkg. pasta (any shape)
8 oz. mozzarella cheese (or cheddar, or a mixture of both)
Brown ground beef and minced onion. Drain grease. Add tomato sauce, basil, oregano, garic powder and salt. Allow meat and sauce to simmer about 20 minutes. Boil pasta according to package. Drain and stir pasta into sauce. Add cottage cheese, stirring until everything is evenly mixed. Pour into a casserole dish (9×13). Top with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly.
If you freeze this dish, be sure to allow at least a day to thaw on the countertop, or two days in the fridge before baking.

Corn Dog Muffins

This recipe for cornbread, doubled
8 hot dogs
24 muffin papers to line muffin pans.
Mix up the cornbread.  Cut hot dogs into thirds.  Scoop cornbread batter into the paper lined muffin cups.  Place 1/3 hot dog into each muffin.
Cornbread Muffins

1 cup cornmeal
1 cup whole wheat flour
1 t. baking powder
1 t. salt
2 eggs
2 T. honey
¼ cup melted butter
1 cup buttermilk
Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed. Spoon batter into 12 muffin baking cups. Bake at 400 degrees for 20 minutes.

KF Momma's Popcorn Chicken

Ingredients:

1 tablespoon paprika
½ tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil, crushed
1 teaspoon marjoram, crushed
2 pounds uncooked chicken breast meat, cut into chunks—sized to your liking
1 cup flour
¼ cup peanut oil—more, if needed

In a small bowl thoroughly combine 1 tablespoon paprika, ½ tablespoon onion salt, 1 teaspoon celery salt, 1 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon ground allspice, 1 teaspoon ground oregano, 1 teaspoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon sweet basil, crushed, and 1 teaspoon marjoram, crushed, and set aside. Cut 2 pounds of uncooked chicken breast meat into chunks, and set aside. Pour 1 cup flour into a zip-lock bag, and set aside.
 Now, take about half of the herb seasoning mixture, and add it to your uncooked chicken chunks, and work it in with your hands. This will give a medium amount of spiciness to the chicken. Add more of the herb seasoning, if you like a spicier flavor. (You may cover the chicken with plastic wrap, and let it sit in the refrigerator to absorb the herb flavors for about 4 hours, if you choose, but that is not necessary.)
When you are ready to fry your herb-seasoned chicken chunks, heat about ¼ cup of peanut oil in a skillet, until a sprinkling of flour sizzles. Then, place a handful of seasoned chicken chunks in the zip lock bag, shake the bag until the chicken chunks are thoroughly coated, shake off any excess flour, and place them individually into the hot oil.
Continue until you have a single layer of chicken chunks in the skillet. Reduce the heat, and tend to the chicken closely, as it will cook quickly! When each piece is brown on the bottom side, turn it over to brown on the top side.
When both sides are brown, the chicken is most likely done. You may test for doneness by cutting into the largest piece, and it should be white all the way through—no pink!
Remove the chicken chunks to a plate that is covered with paper toweling for draining any excess oil. Repeat the process to make a second skillet of Popcorn Chicken.
(You may have to remove any leftover crumbs from the skillet, and replenish the peanut oil, by adding another ¼ cup. I use my deep fryer just cause I hate cooking with oil on my stove top....  i do a single layer in my basket and shake  a few times  same as you would with wings  to keep from sticking .) When all of the chicken has been fried and drained, remove it to a nice serving platter.

Teriyaki Turkey Sliders

1 1/4 pounds ground turkey breast
3 slices bread, crumbled
2 T. dried chopped onions
2 eggs
1 1/2 T. sugar
3 T. soy sauce
1 glove garlic, minced
1 t. ground ginger

Process the above ingredients in a food processor until blended. Heat a large skillet or griddle to medium heat. You will find the meat mixture sticky and gooey so I used two spoons to work a ball of meat onto the griddle then flattened with a greased spatula. Make 16 small balls in all and grill on both sides for about 3-5 minutes or until cooked through. Each patty should be about 2 1/2 inches across. Serve on mini egg dough buns or mini potato rolls. Serve with favorite condiments. Makes 16 sliders.