Rolls
Monthly Archives: May 2018
Slow Cooker Green Beans, Ham and Potatoes
This is a great way to use up leftover Ham.
Slow Cooker Green Beans, Ham and Potatoes
Serves 6
1 pound fresh green beans, rinsed and cut in half
1 large onion, chopped
3 cloves chopped garlic
2 cups of cut up ham
1 pound new potatoes, quartered
1/2 teaspoon onion powder
1/2 teaspoon seasoning salt
3 teaspoons chicken bouillon granules
1 tablespoon brown sugar
Black pepper to taste
Chicken broth
Place beans in a slow cooker and cover with broth
Add chopped onion, garlic and ham
Cover, and cook on High until simmering
Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp
Add potatoes, and cook for another 45 minutes
Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper
Cook until potatoes are done, then adjust seasoning to taste
To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.
Serve with fresh made cornbread
Ginger Orange Mango Chicken
This dish has great flavor and smells great when you are making it! Hope you enjoy it as much as we do.
Ginger Orange Mango Chicken
Serves 4
1/4 cup low sodium soy sauce
4 skinless, boneless chicken breast
Thyme, salt and pepper to taste
2 Tablespoons olive oil
1/2 cup each chopped Carrots, Celery, Onions, and Peppers
1/2 cup orange juice
2 mango – peeled, seeded, and sliced or 2 1/2 cups mango preserves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1 teaspoon of brown sugar
1 cup Pineapple chunks
Coconut milk
Marinate chicken breasts in soy sauce for 30 minutes
Heat the olive oil in a skillet over medium heat
Lightly sauté Carrots, Celery, Onions and Peppers, set aside and keep warm
Place chicken breast in the skillet adding more oil if needed
Season both sides with thyme, salt, and pepper
Sauté 5 to 8 minutes on each side, until no longer pink, set aside and keep warm
Add orange juice, mango, ginger, allspice and brown sugar to skillet
Over medium-high heat, cook and continuously stir 4 to 5 minutes, until thickened
Add pineapple chunks
If sauce it to thick, thin with coconut milk. I used about 1/2-3/4 can.
Spoon over the cooked chicken and vegetables and serve with a side of rice
Homemade Ketchup
I can honestly say that I have not bought Ketchup in years! This is our family favorite recipe. Small batches can go right into the fridge or larger ones can be processed for longer shelf life. Enjoy!
Homemade Ketchup
Makes about 2 pints
2 (28 ounce) cans chunk tomatoes
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
Pour tomatoes into roasting pan
Stir in sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder and black pepper
Bake in 350 degree oven for 30 minutes then lower to 300 degrees for 2 hours stirring and scraping sides every 15 minutes
Remove from oven and blend until it is to the consistency you like
Return to oven to cook down more if needed, stirring often
Cool completely before tasting to adjust salt and black pepper
Spoon sauce into each jar up to 1/2 inch headspace
Remove air bubbles and add more sauce if needed to bring it back up to 1/2 inch headspace
Wipe rim, apply lid and ring
Process for 10 minutes in a boiling water bath canner
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars.
Marinated Green Beans with Olives, Tomatoes, and Feta
f you are looking for something different to make this picnic season, try this Green Bean Salad.
Marinated Green Beans with Olives, Tomatoes, and Feta
Makes about 4 servings
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup kalamata olives, pitted and sliced
1 tomato, seeded and chopped
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (8 ounce) package crumbled feta
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes
Immediately drain the green beans and plunge into ice water to stop the beans from cooking further
Drain the beans and set aside
In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper
Add green beans
Toss together until beans are evenly coated
Chill before serving
Sprinkle feta cheese over the top
This recipe is best to be eaten fresh. Leftovers are not as enjoyable as when it is first made.
Moist Cheddar Garlic Oven Fried Chicken
This chicken is so flavorful. You can also add your favorite dipping sauce with it. Enjoy!
Moist Cheddar Garlic Oven Fried Chicken
Makes 4 servings
1⁄3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1⁄2 teaspoon seasoning salt
3⁄4 cup seasoned dry bread crumbs
1⁄2 cup cheddar cheese
1⁄4 cup parmesan cheese
1⁄2 teaspoon ground black pepper
4 boneless skinless chicken breasts
shredded cheddar cheese
Preheat oven to 350°
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt
In second bowl, combine the dry breadcrumbs, 1/2 cup cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper
Dip chicken in butter mixture; then in crumb mixture
Place in prepared 9×13 pan and bake uncovered for 35-45 minutes or until cooked through
(Placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar the last 5 minutes of cooking
Meaty Stuffed Pepper Casserole
If you eat with your eyes before you eat with your mouth, this colorful casserole is sure to please!
Meaty Stuffed Pepper Casserole
6 servings
1 tablespoon butter
3 cups total of green, red, yellow bell peppers, chopped
1/2 large onion, chopped
1 clove garlic, chopped
1/4 pound each ground Italian sausage and ground beef
Salt and ground black pepper to taste
1/4 teaspoon each dried oregano and garlic powder
1 (14.5 ounce) can diced tomatoes
1 cup cooked white rice
1 teaspoon Worcestershire sauce
1 1/2 cups tomato sauce
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees
Melt butter in a large pot over medium heat
Sauté bell peppers, onion, and garlic until vegetables are slightly soft, 2 minutes
Stir sausage and ground beef into bell pepper mixture
Cook until meat is crumbly and browned, stirring often, 10 to 12 minutes, drain any excess grease
Season mixture with salt, black pepper, oregano, and garlic powder
Mix diced tomatoes, rice, and Worcestershire sauce into meat mixture
Simmer about 5 minutes, stirring occasionally until heated through
Spread mixture into a baking dish
Pour tomato sauce over meat mixture
Bake in the preheated oven until casserole is heated through, about 20 minutes
Top with Cheddar cheese and return to oven for about 10 minutes
Chicken Parmigiana
Made Chicken Parmigiana for lunch this week. It was a big hit and leftovers warmed up tasty!
Chicken Parmigiana
Makes 4 servings
2 eggs, beaten
1/4 cup dry bread crumbs
4 skinless, boneless chicken breast halves, pounded into the same thickness
1-1/2 cups spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Lightly grease a medium baking sheet
Scramble eggs into a small shallow bowl
Place bread crumbs in a separate shallow bowl
Dip chicken into eggs, then into the bread crumbs
Bake in a preheated oven, uncovered, for 35-40 minutes or until no pink in the center. Internal temp of 160 degrees
When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy
If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking
Pour 1/2 of the spaghetti sauce into a baking dish
Place chicken over sauce, and cover with remaining sauce
Sprinkle mozzarella and Parmesan cheeses on top
Return to the preheated oven for 10-15 minutes until cheese is melted and sauce is hot
Snack Tray
Ranch Seasoned Oyster Crackers
Chips with Ranch Dip
Cheese and Pepperoni on a Cracker
Tomato Sauce for dipping
Easy Chicken Cacciatore
Easy Chicken Cacciatore
4 skinless, boneless chicken breast halves, pound down
1/4 cup all-purpose flour
Salt and black pepper
3 tablespoons butter
2 (14.5 ounce) cans stewed tomatoes, with liquid
2 cups water (chicken broth or red wine)
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup low sodium soy sauce
2 teaspoons mustard powder
2 teaspoons chili powder
1 teaspoon celery seed
2 clove garlic, minced
1 cup sliced onion
In a shallow dish or bowl, combine flour, salt and black pepper
Coat chicken breasts with flour mixture
Melt butter in a large skillet over medium heat, and brown chicken on all sides
Remove from skillet, and drain on paper towels
In the same skillet, combine the tomatoes, water (broth or wine), brown sugar, balsamic vinegar and low sodium soy sauce
Season with chili powder, mustard powder, celery seed, and garlic
Bring to a boil, reduce heat, and return chicken to skillet
Cover and simmer for 10 minutes, add sliced onions
Continue simmering for 15 minutes or until chicken is tender, no longer pink and juices run clear
Serve over rice with a side of broccoli
SpoonLicker 