Rachael’s Italian Chicken (crock pot)

4 frozen boneless skinless chicken breasts
1 pkg dry Italian Dressing mix
1 cup water

Combine in your handy dandy crock pot and cook on LOW for 8-10 hours.  The meat is very moist and excellent served with rice, veggie, and homemade bread (with jam of course).

Chicken Salad

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

Ham and Broccoli Strata

from Living Waters Ranch

12 slices white bread (I used wheat)
1 (10-oz.) pkg. frozen, chopped broccoli, thawed and drained
2 c. diced cooked ham
6 lg. eggs, lightly beaten
3-1/4 c. milk
1 T. dried minced onions
1/4 tsp. dry mustard
3 c. shredded sharp cheddar cheese
salt and pepper to taste

Cut bread into small cubes.  Layer bread cubes, broccoli, and ham in a buttered 9×13 baking dish.  Combine eggs and remaining ingredients; stir well.  Pour into dish; cover and chill at least 8 hours or overnight.  Remove from refrigerator and let stand 30 minutes.  Bake uncovered at 325 degrees for 55-60 minutes.  Makes 8 servings.

Chicken (or pork chops) & Rice

3 or 4 chicken breasts (1 lb.) or pork chops (1 lb.)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. uncooked rice
salt & pepper
3-4 c. milk to cover meat

Combine rice and soups and pour over meat in 9×13 pan, salt & pepper to taste, then milk.  Cover dish and bake 350* until done (an hour?).

Party Buns

1 loaf French bread
shredded cheddar
1 sm. can diced olives
green onions
1 sm. can tomato sauce
few drops garlic juice
1 sm. green pepper (chopped)

Mix together and spread over a split loaf of French bread and back at 425* until melted.  Mmmmm!

Cream of Potato Soup

I found this over at http://www.cooks.com. I needed it for pot pies – using up that leftover turkey!

CREAM OF POTATO AND GREEN ONION SOUP

Use 1 pound potatoes and 1 large bunch fresh green onions. Reserve about 1/2 cup green onion tops, cut crosswise into fine rings, to be added to soup just before serving. Cut up rest of onion into small pieces and combine with potatoes cut into small pieces and 3 cups water. Cook gently in a covered saucepan until very tender, about 1 hour. Then put through a food mill or ricer. Add to potato mixture enough milk or cream to make 4 cups.

In a medium size saucepan melt 1/4 cup butter, add 1/4 cup sifted flour and slowly add potato and milk mixture, a small amount at a time. Let cook slowly to simmering point, season with about 1 1/2 teaspoons salt and continue to cook several minutes. Just before serving, fold green onion tops into soup. Serves 4 to 6.

Chicken Noodle Casserole

I found this recipe the other day and it was good.

Lg can chicken (drained)
small jar chopped pimiento (drained)
Lg can mushrooms stems & Pieces (drained)
1 can cream of mushroom soup (or whatever “cream of” you like)
1 can milk (use soup can)
1-1/2 c. macaroni noodles (uncooked)
2 c. sharp cheddar cheese
salt and pepper

mix all ingredients together in casserole dish, cover and bake 350* 1 hr.

Stuffed Mushrooms

Stuffed Mushrooms
6 portabella mushrooms (caps)
1 pkg. large button mushrooms

1 1/2 lb. ground beef
1 can evaporated milk
1/2c. italian bread crumbs
3/4 c. mozarella cheese
2 cloves garlic diced
2 tsp. onion pwdr.

Brush off mushrooms take stems off button mushrooms and dice. In a skillet brown ground beef.Add in garlic onion pwdr and diced stems.Cook until beef is cooked throughly. Add in bread crumbs, cheese and approximately 3/4 of can of evaporated milk. Fill mushrooms with mixture bake at 375* for 15-20min.

Spicy Hamburger Casserole

 1 1b. hamburger
1 can Rotel tomatoes
1 box Shells & Cheese macaroni
1 packet taco seasoning
1 c. grated cheese

Boil macaroni according to package directions, at the same time brown the burger. Drain burger and macaroni. Mix cheese sauce into macaroni, set aside. Add taco seasoning and water according to package directions. Then add the macaroni and rotel tomatoes, mix together and heat through. Place in casserole dish, sprinkle with cheese and serve.

I’ve made this a couple times now and it is along the quick and easy route and very tasty to boot!  I like to put a little sour cream in mine and for the kids as it is a little spicy.  

Marlin Kabob

We received some wonderful Marlin & Dorado steaks from a friend lucky enough to go fishing in Mexico. Now, what to do with them! Here is a recipe I found for the Marlin over at http://www.mrmarlin.com. I think we’ll try it tonight and then I’ll post my review.

Marlin Kabob
Ingredients:
1/2 lb Marlin steak, cut in squares
1 cup fresh basil leaves
1 tsp olive oil
2 Tbsp lemon juice
4 cloves fresh garlic, minced
salt
15 cherry tomatoes
12 whole mushrooms
1 yellow pepper, cut in squares
1 green pepper, cut in squares

1. Combine basil, oil, lemon juice, garlic, and salt in blender or food processor. Process until smooth. The result should be a brushable sauce – add 1 Tbsp water if too thick
2. Alternate fish and vegetables on skewers. Brush on all sides with sauce
3. Place on a hot grill and cook until fish flakes easily, about 5 minutes each side