Made these for dinner tonight, the husband said...Great Dinner, Honey!! Really Great!! WOW! They were really good! Hope you like them too!
1/3 Cup Brown Sugar
1/4 Cup White Sugar
2 Tbs. Salt
1 Tbs. Black Pepper
1 1/2 Tbs. Paprika
Dash Cayenne Pepper
2 tsp. Garlic Powder
3-4 lbs. Pork Ribs (I used bone-in spare ribs, you could use boneless, but I don't know if they would be as tender).
Barbeque Sauce
Combine all of the dry ingredients in a small mixing bowl to make a dry rub. Rub the ribs with the rub and then wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight. (I did overnight).
Preheat oven to 275 degrees.
Place ribs in a baking dish lined with foil. Cover tightly with foil and roast for 2 hours. Check the meat to make sure it is done and then baste with bbq sauce and cook for about 15 more minutes.
Tuesday, May 3, 2011
Tuesday, April 19, 2011
Bourbon Chicken
I felt guilty making dinner last night! I made Bourbon Chicken, it reminds me so much of Cruz, (my away at college son), anyway, I always feel guilty when I make it and he is not home! Hint, hint Blair....make it for the boys in Logan!! It is easy and sooooo yummy!
2 lb. boneless, skinless chicken breasts ( I use tenders about 8-10)
4 Tbs. oil for frying
Cornstarch
Sauce:
1 garlic clove (minced)
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbs. ketchup
1 Tbs. cider vinegar
1/2 cup water
1/3 cup soy sauce
Cut chicken into bite-sized pieces and place in a large ziplock bag. Put a 2-3 Tbs. corn starch in bag and shake it up until all pieces are covered. Heat oil in frying pan and fry up the chicken until it is lightly browned and just a tad crispy. Place on paper towel to drain.
In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken back to pan, reduce heat and simmer for 10 minutes. Serve over rice! Enjoy!
2 lb. boneless, skinless chicken breasts ( I use tenders about 8-10)
4 Tbs. oil for frying
Cornstarch
Sauce:
1 garlic clove (minced)
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbs. ketchup
1 Tbs. cider vinegar
1/2 cup water
1/3 cup soy sauce
Cut chicken into bite-sized pieces and place in a large ziplock bag. Put a 2-3 Tbs. corn starch in bag and shake it up until all pieces are covered. Heat oil in frying pan and fry up the chicken until it is lightly browned and just a tad crispy. Place on paper towel to drain.
In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken back to pan, reduce heat and simmer for 10 minutes. Serve over rice! Enjoy!
Thursday, April 14, 2011
Chicken Manicotti
I found this recipe long ago on the crafting chicks website, (not at all random, huh), but this is the first time that I have tried it, we decided it was a keeper!
1 Box Manicotti Pasta
1 (6 oz) Box Stove Top Stuffing
1 1/2 Cup Sour Cream
1 Can Cream Of Chicken Soup
2 Cups Grated Cheese (I used mozzarella)
6 Boneless Skinless Chicken breasts, cooked and cubed or shredded. ( I used tenders)
Season & cook the chicken, or you can use a rotisserie chicken.
Add the manicotti to a pan of boiling water. Boil for 9-10 minutes, don't overcook. The noodles will start to tear if overcooked. It is also a good idea to stir them occasionally so they don't stick to the bottom of the pan.
Prepare the Stove Top according to the directions on the box, easy peasy in the microwave!
In a medium bowl, mix together the soup, sour cream and 1 cup of the grated cheese. Reserve 1 cup of this mixture and set aside.
Combine the chicken, stuffing and sour cream mixture.
When the noodles are done, drain and rinse. I place mine on a towel to let them cool and prevent them from sticking to each other.
Now the messy fun part. I used a butter knife to scoop up the mixture and stuff it into the shell, getting it as full as you can get it. When the filling is gone, or the noodles are all stuffed cover the noodles with the reserved sour cream mixture and sprinkle the cup of cheese on top. Cover with foil and bake at 350 for 30 minutes.
Yummy!
1 Box Manicotti Pasta
1 (6 oz) Box Stove Top Stuffing
1 1/2 Cup Sour Cream
1 Can Cream Of Chicken Soup
2 Cups Grated Cheese (I used mozzarella)
6 Boneless Skinless Chicken breasts, cooked and cubed or shredded. ( I used tenders)
Season & cook the chicken, or you can use a rotisserie chicken.
Add the manicotti to a pan of boiling water. Boil for 9-10 minutes, don't overcook. The noodles will start to tear if overcooked. It is also a good idea to stir them occasionally so they don't stick to the bottom of the pan.
Prepare the Stove Top according to the directions on the box, easy peasy in the microwave!
In a medium bowl, mix together the soup, sour cream and 1 cup of the grated cheese. Reserve 1 cup of this mixture and set aside.
Combine the chicken, stuffing and sour cream mixture.
When the noodles are done, drain and rinse. I place mine on a towel to let them cool and prevent them from sticking to each other.
Now the messy fun part. I used a butter knife to scoop up the mixture and stuff it into the shell, getting it as full as you can get it. When the filling is gone, or the noodles are all stuffed cover the noodles with the reserved sour cream mixture and sprinkle the cup of cheese on top. Cover with foil and bake at 350 for 30 minutes.
Yummy!
Wednesday, April 13, 2011
April Menu
Tell me you missed me??? I haven't posted for a while now, many things happening....and besides that, I didn't know that anyone would miss me. I have had a few friends tell me they have missed the recipes, thanks for that! Better late than never. I have started doing my menu by the month, instead of the week. So here is April. If a recipe has already been posted, I will show you where you can find it, if not then I will be posting these this month.
Meatloaf (January 2011)
Vegetable Soup & Grilled Cheese (November 2010)
Sweet & Sour Chicken with Rice
Beef Stroganoff & Lion House Rolls
Chicken Manicotti
Bourbon Chicken
BBQ Hamburgers & Fresh French Fries
Lasagna & Buttery Bread Sticks
Beef Paprika (February 2011)
Sweet Pork Tacos & Black Beans (December 2010)
BBQ Pork Sandwiches on French Bread Rolls
Asian Chicken
Desserts
Lemon Pudding Cake
Rice Pudding
Root Beer Floats
Apple Crisp and Vanilla Ice Cream
Meatloaf (January 2011)
Vegetable Soup & Grilled Cheese (November 2010)
Sweet & Sour Chicken with Rice
Beef Stroganoff & Lion House Rolls
Chicken Manicotti
Bourbon Chicken
BBQ Hamburgers & Fresh French Fries
Lasagna & Buttery Bread Sticks
Beef Paprika (February 2011)
Sweet Pork Tacos & Black Beans (December 2010)
BBQ Pork Sandwiches on French Bread Rolls
Asian Chicken
Desserts
Lemon Pudding Cake
Rice Pudding
Root Beer Floats
Apple Crisp and Vanilla Ice Cream
Thursday, February 10, 2011
Chicken Spaghetti
5-6 Boneless, Skinless Chicken Breasts or 1 Whole Fryer Chicken
1 - 12 oz. pkg. Spaghetti Noodles
1 - 8 oz. pkg. Velveeta Cheese, Cubed
1 Can Cream of Chicken Soup
1 Can Chicken Broth or 2 Cups Reserved Chicken Stock if Whole Chicken is Used
Fill stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Cook until chicken is done. Remove from pot and let cool, saving the stock if a whole chicken was used. Cook the spaghetti noodles in the chicken broth or the stock. Drain the noodles, reserving 2 cups of broth or stock. Break the chicken into smaller pieces and add to noodles. In a large bowl combine Velveeta, broth and cream of chicken soup. Place in microwave and cook for 5-7 minutes or until mixture is smooth and cheese is melted. Add mixture to spaghetti and chicken and stir until combined. Place in a greased 9 x 13 pan and top with some grated cheese. Bake at 350 degrees for 30 minutes. Enjoy!
1 - 12 oz. pkg. Spaghetti Noodles
1 - 8 oz. pkg. Velveeta Cheese, Cubed
1 Can Cream of Chicken Soup
1 Can Chicken Broth or 2 Cups Reserved Chicken Stock if Whole Chicken is Used
Fill stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Cook until chicken is done. Remove from pot and let cool, saving the stock if a whole chicken was used. Cook the spaghetti noodles in the chicken broth or the stock. Drain the noodles, reserving 2 cups of broth or stock. Break the chicken into smaller pieces and add to noodles. In a large bowl combine Velveeta, broth and cream of chicken soup. Place in microwave and cook for 5-7 minutes or until mixture is smooth and cheese is melted. Add mixture to spaghetti and chicken and stir until combined. Place in a greased 9 x 13 pan and top with some grated cheese. Bake at 350 degrees for 30 minutes. Enjoy!
Monday, February 7, 2011
Beef Paprika
This recipe has been around my house for a long time. It is truly a family favorite and I love it, hope you will too!
1/4 C. Shortening
2 lb. Stew Meat
1 Onion Sliced
3/4 C. Ketchup
2 Tbs. Worcestershire Sauce
1 Tbs. Brown Sugar
2 tsp. Salt
2 tsp. Paprika
1/2 tsp. Dry Mustard
1 1/2 C. Water
Place diced stew meat and onion in skillet with shortening. stir until the meat is brown and the onion is tender. Stir in Worcestershire sauce, ketchup, sugar, salt, paprika, mustard and water. Cover and place in oven at 250 degrees for 2 1/2 hours. Remove from oven and
mix 2 Tbs. flour with 1/4 Cup Water and gradually add to the mixture, you can put this back on the stove and heat to boiling stirring constantly for one minute to help thicken it up a little. Serve over rice or noodles.
1/4 C. Shortening
2 lb. Stew Meat
1 Onion Sliced
3/4 C. Ketchup
2 Tbs. Worcestershire Sauce
1 Tbs. Brown Sugar
2 tsp. Salt
2 tsp. Paprika
1/2 tsp. Dry Mustard
1 1/2 C. Water
Place diced stew meat and onion in skillet with shortening. stir until the meat is brown and the onion is tender. Stir in Worcestershire sauce, ketchup, sugar, salt, paprika, mustard and water. Cover and place in oven at 250 degrees for 2 1/2 hours. Remove from oven and
mix 2 Tbs. flour with 1/4 Cup Water and gradually add to the mixture, you can put this back on the stove and heat to boiling stirring constantly for one minute to help thicken it up a little. Serve over rice or noodles.
Tuesday, February 1, 2011
Brown Sugar Ham In The Crock Pot
I really like ham, but this is a really yummy, easy, juicy way to make a ham. I found this on My Kitchen Cafe and will be making this my go to ham recipe!!
6 ish Pound Ham Bone-In
1 Cup Brown Sugar
2 Cups Pineapple Juice
1/2 Cup Maple Syrup ( I splurged and bought the real thing)
Put the ham into the crockpot witht the flat side down. Rub brown sugar all over the sides of the ham. Pour on pineapple juice and syrup. Cover and cook on low 4-5 hours. Baste with the juice before serving.
6 ish Pound Ham Bone-In
1 Cup Brown Sugar
2 Cups Pineapple Juice
1/2 Cup Maple Syrup ( I splurged and bought the real thing)
Put the ham into the crockpot witht the flat side down. Rub brown sugar all over the sides of the ham. Pour on pineapple juice and syrup. Cover and cook on low 4-5 hours. Baste with the juice before serving.
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