Polenta Chili Pie

Chili:

2 teaspoon(s) olive oil

1 1/2pound(s) well-trimmed boneless beef chuck, cut into 1/2-inch chunks

Salt
1 medium onion, chopped
1 medium red pepper, chopped
3 clove(s) garlic, crushed with press
1 serrano or jalapeño chile, seeded and finely chopped
2 tablespoon(s) tomato paste
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 can(s) (28 ounces) whole tomatoes in juice
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained

Polenta Crust:

2 cup(s) low fat (1%) milk
1 1/2cup(s) cornmeal
Salt
4 1/2cup(s) boiling water
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Directions

To prepare chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.

After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.

Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.

After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking.

While polenta is cooking, preheat broiler.

When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving. Makes about 9 cups.

 

Steak Mushroom Pot Pie

 

Ingredients

1 sheet frozen puff pastry, thawed

2 tablespoon(s) olive oil

1 pound(s) beef fillet, cut into 1/2-inch cubes

3/4 pound(s) mixed mushrooms, sliced

1 large onion, cut into 1/2-inch dice

1 tablespoon(s) chopped fresh rosemary

1 tablespoon(s) tomato paste

2 clove(s) garlic, finely chopped

2 tablespoon(s) flour

1 1/2cup(s) reduced-sodium beef stock or broth

1 cup(s) frozen peas and carrots

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

1 large egg, lightly beaten with 1 tablespoon of water  

Directions

Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. 

Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. 

Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. 

Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

4 boneless, skinless chicken breast halves

4 boneless, skinless chicken thighs

1 medium onion, coarsely chopped

2 ribs celery, cut crosswise into 1-inch pieces

3 carrots, coarsely chopped

Coarse salt and freshly ground pepper

4sprigs fresh thyme

2 clove(s) garlic, crushed

1 cup(s) baby carrots

1 cup(s) frozen green peas

1 cup(s) fresh or frozen pearl onions

4 tablespoons plus 1 teaspoon unsalted butter

2 1/2cup(s) cremini mushrooms, trimmed and cut into quarters

4 tablespoon(s) all-purpose flour

1 1/2cup(s) heavy cream

1 teaspoon(s) hot sauce, such as Tabasco

1 ½ teaspoon(s) Worcestershire sauce

2 sheets frozen puff pastry

1 large egg, beaten 

Directions

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

Hummus Pizza

 

 

Humus Pizza

1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese

 

Directions

1. Preheat the oven to 475 degrees C (220 degrees C).

2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.

3 .Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Options:
Tomatoes
Onion
Black olives
Broccoli
Zuccuni
Mushrooms
etc

 

Chicken Tetrazzini

Ingredients:

1 (8-ounce) package spaghetti, cooked and drained
3 cups of cubed chicken
1 (6 ½ ounce) can mushrooms, drained
1 to 1 ½ cups crumbled cooked bacon
8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine
¼ cup all-purpose flour
4 teaspoons chicken bouillon granules (or 4 cubes)
Dash of pepper
3 ½ cups plus ½ cup milk
2 ounces sliced almonds for garnish

Directions:

In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings

Slow Cooker Pot Roast

• (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Used a 4 lb. angus bottom round roast.  I  flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms, substituded the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker. I also cooked it on low for 4 hours then high for the rest of the time. It came out VERY tender. No need to thicken the gravy, because the flour thickened it while it was cooking.

Corn Dog Casserole

• 2 cups thinly sliced celery
• 1 1/2 cups sliced green onions
• 2 tablespoons butter
• 1 1/2 pounds hot dogs (beef and pork frankfurters)
• 2 eggs
• 1 1/2 cups milk
• 2 teaspoons ground sage
• 1/4 teaspoon ground black pepper
• 2 (8.5 ounce) packages dry corn bread mix
• 2 cups shredded Cheddar cheese, divided

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.

2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.

3. Preheat oven to 400 degrees F (200 degrees C).

4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.

5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Notes: Omitted the sage and celery add a can of creamed corn.
 I did not add the sage, I used 1/2 shredded cheese and 1/2 velveeta, and cut the hot dogs into 1/4 inch rings which made the hot dogs go farther. I also halved the recipe and it made a 9x9 inch pan.

This was wonderful! The only changes that I made was to use only 2/3 cup milk and add a can of creamed corn. I think next time I am going to make these into muffins so I can keep them for quick snacks for my kids.

Even if the celery sounds unusual, leave it in for the moisture.

Beefy Baked Ravioli

Ingredients

• 1 pound ground beef
• 1/2 (25 ounce) package frozen cheese ravioli
• 1 (14 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a small can of tomato paste to make the sauce thicker. Oh, and I double the cheese, 2 cups on each layer. The recipe doesn't say so, but you must cook the ravioli before assembling this. Just cook according to package directions.

Crispy Rosemary Chicken and Fries

• 8 chicken thighs
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well.

Chicken Asparagus Roll-Ups

• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 lemon, juiced and zested
• 2 teaspoons dried tarragon
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 16 spears fresh asparagus, trimmed
• 4 skinless, boneless chicken breast halves
• 4 slices provolone cheese
• 1 cup panko bread crumbs

Directions

1. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

3. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.

4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Notes:  You get alot of "Wow" factor for a pretty simple dish to make. I'd recommend putting some of the sauce in the middle of the roll up for more flavor.

I added a tablespoon of the sauce between the chicken and provolone before rolling.

For the sauce, I used light mayo, omitted the lemon zest and salt, and added a little cayenne pepper to spice it up a little. I used a slice of proscuitto and shredded swiss cheese instead of a slice of provolone, and used 6-7 pieces of asparagus

Meatloaf

• 1 1/2 pounds ground beef

• 2 eggs
• 1 onion, chopped
• 1/2 cup barbecue sauce
• 3/4 cup crushed crackers
• 1 cup crushed potato chips
• 3/4 teaspoon liquid smoke flavoring
• 3/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 pinch cayenne pepper
• 6 slices bacon
Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.

3. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.

4. Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.

I used the last part of a bag of Cape Cod Sea Salt and Cracked Black Pepper flavored chips. It was awesome!

Salisbury Steak

• 1 (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon mustard powder

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

**In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy.

Baked Ravoli

• 2 tablespoon(s) olive oil
• 1 medium onion, chopped
• 3 clove(s) garlic, minced
• Coarse salt
• Ground pepper
• 1 1/2 teaspoon(s) dried thyme or oregano
• 1 can(s) (28-ounce) whole tomatoes
• 1 can(s) (28-ounce) crushed tomatoes
• 2 pound(s) store-bought ravioli (not canned)
• 1 1/2 cup(s) shredded mozzarella cheese
• 1/2 cup(s) grated Parmesan cheese
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Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Easy Pizza Sauce/Crust

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika

• In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

OMG! With a little TLC, this sauce tastes just like the sauce in NYC Pizzerias! I added 1/2Tbs basil, 1/2tsp sugar + 1/2 tsp onion powder.

Easy Pizza Crust
 
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
 
Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Braised Beef and Mushrooms

• 2 tablespoon(s) canola oil
• 1 tablespoon(s) butter
• 4 cup(s) finely diced onions
• 2 clove(s) (large) garlic, crushed and peeled
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) sweet paprika
• 2 teaspoon(s) chopped fresh marjoram or 1 teaspoon dried
• 4 pound(s) beef chuck, trimmed and cut into 1 1/2-inch pieces
• 1 teaspoon(s) salt , divided
• Freshly ground pepper to taste
• 2 pound(s) cremini mushrooms, cut into 1/2-inch pieces
• 1 cup(s) reduced-sodium beef broth
• 8 large shiitake mushroom caps, cut into 1/2-inch pieces
• 2-3 teaspoons finely minced fresh tarragon or dill for garnish
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Directions

1. Preheat oven to 350 degrees.

2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

3. Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking , covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Tarragon Chicken with Grapes

At midnight on New Year's Eve, revelers in Spain and other Spanish-speaking countries eat 12 grapes — one for every strike of the clock and month in the year. This custom grew from a grape surplus in the Alicante region of Spain in 1909, and celebrates the coming of a sweet year.


• 1 cup(s) quick-cooking (10-minute) brown rice
• 4 medium skinless, boneless chicken-breast halves
• 3 teaspoon(s) chopped fresh tarragon leaves, plus additional sprigs for garnish
• Salt and pepper
• 4 teaspoon(s) olive oil
• 1 small (4 to 6 ounces) onion
• 1/2 cup(s) dry white wine
• 2 cup(s) seedless red grapes
• 1 cup(s) chicken broth
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Directions

1. Prepare rice as label directs.

2. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 2 teaspoons chopped tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; cover with foil to keep warm.

4. To same skillet, add remaining 2 teaspoons oil and heat on medium until hot. Add onion and cook 6 minutes or until tender, stirring occasionally. Stir in wine and cook on medium-high 1 minute. Add grapes, broth, and remaining 1 teaspoon tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.

5. To serve, divide rice evenly among 4 dinner plates; top each with a chicken breast. Spoon grape sauce over chicken; garnish with tarragon sprigs.

Easy Garlic Chicken

• 1 1/2 pounds skinless, boneless chicken breast halves
• 1/4 cup butter
• 6 cloves crushed garlic
• 2 cups seasoned dry bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.

3. Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Slow Cooker Brisket

It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes."


• 1 (3 pound) beef brisket
• 2 (12 ounce) bottles chili sauce
• 1 (1 ounce) envelope dry onion soup mix
• 2 teaspoons garlic powder

Directions

1. Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Slow Cooker Tamale Pie

This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker.  Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc. "


• 1 pound ground beef
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10 ounce) can enchilada sauce
• 1 1/2 teaspoons garlic powder
• 1 (8.5 ounce) package corn bread/muffin mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1/2 cup shredded Cheddar cheese

Directions

1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.

2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.

3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

**I would double the recipe. It tasted more like chili, but definitely good.

 Here's Another Idea:

1 lb. beef & 1 lb. ground turkey
1 can original Rotel
2 cans of kidney beans
1 can of enchilada sauce
2 pkg Martha White sweet yellow cornbread mix
2/3 c. milk
2 eggs
 tbsp melted butter
1 cup shredded 2% cheddar

Brown the beef and turkey, adding garlic powder, black pepper, and onion powder. Once browned, Add the rotel with most juice drained so the meat could absorb the flavor. Simmer for 10 minutes while mixing up the cornbread, milk, eggs, and butter with the cheese. Put the meat mix in the bottom of the crockpot added the bean and sauce. Mix up really well. Then, poured cornbread mix on top. cooked for 5 hours on low. warmed up nicely the next day in the oven on 400 for about 20 min.

Mediterranean Stuffed Chicken

• 4 skinless, boneless chicken breast halves - pounded thin
• 4 ounces cream cheese, softened
• 1/3 cup feta cheese
• 1 teaspoon garlic powder
• 2 teaspoons dried dill weed
• 2 tablespoons melted butter
• salt and pepper to taste

Direction
1. Preheat oven to 350 degrees F (175 degrees C).

2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.

3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.