Thai Peanut Salad

Dressing:

1/2 c Fresh Lime Juice
1/4 c Soy Sauce
1/4 plus 2 T Crunchy Peanut Butter
2 T Honey
1 T plus 1 tea minced Ginger
1/4 tea Cayenne Pepper (more if you want it spicier)

Salad:

Romaine Lettuce
1/2 head Cabbage
Bean Sprouts
1 Red Bell Pepper
1/2 c Chopped Green onions
Carrots

*Add shredded or chopped chicken for a meal that stands alone

**If you know my cooking I don't really measure just cut up as much as you need for the salad for your family :-)

Whisk together all ingredients for salad dressing and place in fridge until ready to use.

Cut up all ingredients for you salad and place in bowl. I like to julienne my carrots and bell pepper. When ready to eat toss salad with dressing and serve.

Creamy Cajun Chicken Pasta

2 Boneless Chicken Breasts, cut into thin slices or small chunks
Linguine or any size pasta you like
2-4 T Cajun Seasoning (the more you use the spicier)
1 T Butter
2 T Olive Oil
1 C Whipping Cream
3 C Milk
4 T Chopped Sun-Dried Tomatoes
1/2 c Chopped Green Onion
1/2 tea Salt
1 tea Dried Basil (Fresh Basil boosts the flavor)
1/2 tea Black Pepper
1/2 tea Garlic Powder (I like to use fresh)
1/4- 1/2 c Parmesan Cheese
2-3 T Flour mixed with water to a smooth paste

Mix chicken and cajun seasoning in bowl. Heat pan and melt butter with olive oil. Add chicken to hot pan and cook for 5-7 minutes. Reduce heat add cream, milk, sun-dried tomatoes, green onions, salt, basil, pepper, and garlic. Let sauce heat up and stir in flour mixture to thicken. Mix with pasta and top with parmesan cheese.

Cheesy Enchilada Casserole

1 pound Ground Beef
1 Chopped Onion
2 1/2 C Salsa
1 15 oz can Black or Kidney Beans
1/4 c Italian Dressing
2 T Taco Seasoning
1 tea Cumin
6 Flour Tortillas
1 can Corn (Can use 1-2 c Frozen Corn)
3/4 c Sour Cream (I subbed with Greek Yogurt)
Mexican Cheese
1 Tomato
Cilantro
Lettuce

Brown hamburger with onion drain grease. Mix in salsa, beans, italian dressing, taco seasoning, cumin, corn, sour cream. Place a layer of the mixture on the bottom of a 9x13 pan add a layer of cheese and top with one layer of tortillas. Repeat as many times as needed ending with a good layer of cheese. Cover with foil and cook at 400 for 20-25 minutes. Garnish top with tomato, cilantro, and lettuce.

Goulash

2 pounds lean ground beef

• 1 pound ground turkey or sausage
• 2 large onions, chopped
• 3 cups water
• 1 (29-ounce) can tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 3 tablespoons soy sauce
• 1 tablespoon House Seasoning, recipe follows
• 1 tablespoon seasoned salt
• 2 cups dried elbow macaroni
• 2 cups corn

Saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves, stir in corn, and allow the mixture to sit about 30 minutes more before serving.

**Paula Deen Food Network

Pumpkin Pancakes with Pumpkin Topping

1 1/4 c Flour
2 T Sugar
2 tea Baking Powder
1 tea Cinnamon
1/2 tea Ground Ginger
1/2 tea Salt
1/8 tea Nutmeg
1 pinch Ground Cloves
1 c Milk
1/3 c Pumpkin
2 T Melted Butter
1 Egg

Place all dry ingredients into bowl and whisk together. Mix together all wet ingredients and fold into dry ingredients. Cook for 3 minutes on each side. Makes 8-10 pancakes.
*Martha Stewart Living Oct 2006

Topping
1- 1/12 c Heavy Whipping Cream
2-3 T Pumpkin
1/2 tea Cinnamon

1/2 tea Ground Ginger

2-3 T Powder Sugar

1/4 pkg Softened Cream Cheese 

Capellini Pomodoro

5 Roma Tomatoes

1/2 c Fresh Basil

Salt and Pepper

2-3 T Olive Oil

3-4 Cloves Garlic crushed

2-4 T Butter

1/3-1/2 c White Wine

1 c Reserve Water from Pasta

Angel Hair Pasta

2-3 Chicken Breasts

Oregano

Dice tomatoes, I find it easiest to cut in half and spoon out all seeds and discard. In a bowl mix tomatoes, basil, 2 T olive oil, and salt, and pepper to taste. Heat pan add 1 T olive oil and garlic let cook 1 minute add wine and boil for 1-2 minutes add tomato mixture cook for 3-4 minutes. add butter. pour over cooked pasta adding 1/2-1 c water from the pasta will help sauce adhere.

Place chicken on cookie sheet drizzle olive oil over chicken sprinkle salt and oregano over chicken and cook in oven at 350 until cooked through being careful to not over cook as this will dry out the chicken.  Serve on top of pasta.

Zuppa Toscana

1 lb Spicy Italian Sausage
1/2 lb Smoked Bacon chopped small
1 qt Water
2 14.5 oz cans of Chicken Broth
2 large Russet Potatoes cubed
2 cloves Garlic
1 med Onion chopped
2 c Kale or Swiss Chard
1 c Heavy Whipping Cream
Salt and Pepper to taste

Cook sausage and bacon set aside. In a pot add broth, water, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Add kale and cream to pot and salt and pepper to taste.

Spicy Buffalo Chicken Sandwiches

4 Skinless Chicken Breasts
1 pkg Ranch Dressing Seasoning
1 bottle Buffalo Wing Sauce
2 T Butter

Place Chicken in Crock Pot pour buffalo sauce and ranch mix over chicken and put butter in. Cook on high for 4 hours or low for 6 hours until chicken can shred. Serve with coleslaw.

                                       **Recipe from Crockingirls.com

Balsamic Chicken

4-6 Boneless skinless chicken breasts
2 14.5 oz can Diced Tomatoes
1 Purple Onion thinly sliced (not chopped)
2 c Sliced Mushrooms (optional)
4 Garlic Cloves
1/2 c Balsamic Vinegar
2 T Olive Oil
1 tsp Thyme
1tsp each: dried oregano, basil, and rosemary
Salt and Pepper to taste

Pour olive oil on bottom of crock pot and place chicken at bottom, salt and pepper each chicken breast. Cover chicken with sliced onions, mushrooms, and all all herbs, garlic, diced tomatoes, and balsamic vinegar (in that order)

Cook on high for 4 hours or low for 6 hours. Serve over angel hair pasta (or favorite pasta)
**Recipe from Crockingirls.com

Taco Stew

1 lb. Ground Hamburger browned and grease drained
15 oz Pinto Beans (Drained)
15 oz Ranch Style Beans (Drained)
15 oz Kidney Beans
10 oz Rotel (Diced Tomatoes with green chiles)
14.5 Diced Tomatoes
1 1/2 c Corn (you can use one can drained or frozen)
1 Packet Taco Seasoning
1 Packet Ranch Seasoning Mix
Salt and Pepper to taste

After you have cooked and drained the hamburger combine all ingredients in slow cooker for 4 hours on high or 6 hours on low.

Serve with Tortilla chips, Cheese, and Sour Cream

Salsa

1/2 Bushel Tomatoes (about 26 lbs)
20 Anaheim Pepper
4-8 hot Yellow Peppers
4-8 Jalapenos
5 Bell peppers
6 large Onion
6 Cloves Garlic
4-5 T Cumin
4-5 T Oregano
1/2 c Pickling Salt (canning salt found in the baking section)
1/8 c Sugar
1/2 c Apple Cider Vinegar

Chop or blend tomatoes, peppers, and onions (depending on if you want smooth or chunky salsa) Add everything to a pot (I had to use two pots) and cook being careful not to burn the bottom until salsa is reduced to the consistency you want.

This was just as I put everything in the pots!

After the simmering!

I was able to bottle 10 quarts with this recipe. To adjust the heat level of the salsa you can add or reduce the peppers you use. We like it hot so I added about an additional 10 peppers.