Lemon-Lime Chicken

1 whole chicken
2 to 3 lemons, sliced
2 to 3 limes, sliced
1 large onion, sliced
garlic, as much as you want
fresh rosemary and oregano (supplied by school garden)
1 stick of butter, cubed

Rinse chicken.

Plop it into the crockpot.

Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.

Slice the lemons and limes and put slices on top, around, and inside the bird

Wash the rosemary & oregano and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.

Place cubed butter on top.

Cook on low for 8-10 hours.

Philly-Cheesesteak-Stuffed-Bell-Peppers

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese


In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

No Bean Chili

Ingredients:

• 2 pounds lean ground beef, or cubed lean stew beef
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 (16 oz) can stewed tomatoes , optional
• 2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon hot pepper sauce, or more

Preparation:

Brown beef in a large skillet; drain well. Combine with remaining ingredients in slow cooker. Cover and cook on low for 7 to 8 hours. If you like beans in your chili, add a can of (drained) pinto beans or kidney beans.
Serves 4 to 6.

Chicken Fried Steak

4 (6-ounce) beef cube steaks
salt and freshly ground black pepper to taste
1 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon white pepper
2 eggs, beaten
1/4 cup milk
vegetable oil as needed

Season both sides of the cube steaks generously with salt and pepper.

Whisk together the eggs and milk in a pie pan and reserve. Add the flour, paprika, and white pepper into a second pie pan, and mix well to combine.

One at a time, dip the cube steaks into the egg mixture, turning to coat completely, and then dredge in the flour, coating both sides. Place the egged and floured steaks on a plate, and allow to rest for 10 minutes.

Add about a 1/4-inch of vegetable oil to a large skillet, and place over medium-high heat. When the oil begins to shimmer, add the steaks and cook about 3-4 minutes per side, until golden brown and cooked through.

Remove and drain for a couple minutes on a wire rack set over some paper towels. If working in batches, keep the cooked steaks in a warm oven until the rest are done. Serve immediately topped with country gravy.

Baked "Buffalo" Hot Wings

For the wings:

5 pounds chicken wings

4 tablespoons neutral oil

Salt and pepper

1 1/2 cups flour (optional)

For the sauce:

1 cup Louisiana Hot Sauce

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

For dunking:

6 ribs celery, cut into 4-inch long sticks

Blue Cheese Dip

* Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot (like, say, Tabasco) the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting with a sauce like Frank's, which is what they use in Buffalo, allows you to then add cayenne until it's as spicy as you like.

Procedures

1. Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It's easiest to see the joints with the underside of the wings facing up.The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.
2. 3
   The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired.
3. 4
   To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It's up to you.
4. 5
   Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
5. 6
   Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
6. 7
   When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.
7. 8
   Get a jug of blue cheese or make your own! Serve with celery sticks.

TACO PASTA BAKE

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:
When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:
In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Chicken Salad

Ingredients:

2 cups cooked shredded chicken, cold
1 cup chopped celery
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped

Directions:
1. Mix chicken, celery, lemon juice, salt and pepper.
2. Add mayonnaise, mix well.
3. Fold in chopped eggs, blending throughout.
4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.

Avocado Egg Salad

4 hard-boiled eggs

1 large avocado, cubed

2 tablespoons mayonnaise

1 teaspoon curry

Pinch of salt and pepper

Place ingredients on a bowl and mix. 

French Dip Cresents

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• optional: Horseradish Sauce
• optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)

French Dip Crescent Directions:

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

Beef & Bean Chile Verde

Ingredients

• 1 pound 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

Preparation

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Simply Oven Baked Pork Chops and Rice

Ingredients

• 1 (10 3/4 ounce) cans cream of mushroom soup
• 1 1/2 cups water
• 1 cup long grain rice ( uncooked)
• 1/4 onions, sliced
• 1/4 teaspoon pepper
• 3 -4 pork chops
• salt and pepper ( to taste)

Directions

1. Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
2. Add onions.
3. Salt and pepper chops and place on top of rice.
4. Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
5. Remove from oven and let rest 5 minutes.

Quinoa Mac N’ Cheese

Ingredients

• 2 tsp olive oil
• 1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
• 1/2 cup diced tomato, or red/green pepper
• 1 1/2 cups quinoa, rinsed and drained
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk, non-fat milk, or milk of choice
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
4. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

Cresent Sauage Casserole

Ingredients

- 2 (8-oz.) can(s) crescent rolls - 2 (8-oz.) pkgs. cream cheese, softened - 1 lb. pkg. bulk hot sausage

- 1 lb. pkg. bulk mild sausage - 1 (8-oz.) bag shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Coat a 9 X 12 baking dish with cooking spray.
2. Cook sausage until done and drain off grease. (Both rolls may be cooked together). Mix cooked, warm sausage and cream cheese together.
3. Unroll one can of crescent rolls and spread out in bottom of baking dish. Spread sausage mixture over top of crescent roll layer. Sprinkle shredded cheese over sausage layer. Unroll second can of crescent rolls and place on top.
4. Bake casserole until golden brown on top, approximately 20-25 minutes.

Cheesy Garlic Bread Sticks

Ingredients:
Pre-made pizza dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}
Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Mahi Mahi

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 1/2 tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil
• 4 (6 to 8-ounce) mahi mahi fillets

Directions

Zesty Basil Butter:

Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.

Crockpot Chicken Tacos

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Greek Tilapia over Wilted Spinach

Ingredients

- 2 tilapia fillets (you can substitute haddock, cod or halibut) - 8 sweet grape tomatoes, sliced - 1 clove garlic, thinly sliced - 1 Tbsp chopped fresh italian-leaf parsley - 3 Tbsp fresh lime juice - 2 lg shallots, diced

- 1 Tbsp grapeseed oil - 8 oz baby spinach - 1/3 c wisconsin feta cheese, keep 1 tbsp reserved for garnish - pinch fresh ground black pepper - pinch fresh ground sea salt - 1 tsp fresh lemon zest pieces

Directions

1. Preheat oven 350F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
2. In a skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
3. To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, a few pieces of fresh lemon zest and sprinkle on reserved feta.

Grilled Chicken Torta

Totally yummy!!!!!!

  

Ingredients for one torta

• chicken (1/2 breast)
• onion (2 slices)
• refried beans (4 tbsp)
• cotija cheese (1 tbsp)
• avocado relish (1/2 cup)

Ingredients for 1 cup Avocado Relish:

• 1/2 cup diced tomato
• 1/2 cup diced avocado
• 1/4 cup diced onion
• 1/4 cup chopped cilantro
• 1 tbsp chopped green onion
• 1 tbsp chopped serrano pepper
• fresh lime juice

salt & pepper

Directions:

1. First, prepare the avocado relish. Seed and dice tomato and serrano pepper. Combine

all other diced ingredients in a bowl. Add a squeeze of lime, salt and pepper. Stir

together and refrigerate until ready to use. Makes about 1 cup, enough for two tortas.

2. Slice onion.

3. Prepare chicken. Butterfly breasts for faster grilling time. Season chicken with olive

oil, salt, pepper and cajun seasoning. Grill (or saute) chicken and onion.

4. Slice Telera. Place Telera cut-side-down on grill to toast. You can also place under

broiler if you are not grilling. While bread is toasting, heat beans (in the microwave).

5. Assemble torta: Bottom of Telera, spread of refried beans, crumble of cotija cheese,

layer of chicken slices, onions, avocado relish, top of Telera.

**I didn't use the refired beans on mine.  It was just as good.