Menu #14

Well, it’s back to work after a very long and wonderful Christmas break. We don’t have too many night activities during these two weeks, so it’s a pretty full menu. Some meals are more simple than others depending on what is going on. There are a few new recipes on here that I have not posted before. Some are even brand new to me. Never be afraid to try something new. You can usually look at the ingredients and know if it is something that you are going to like. I love to try new recipes so that we don’t get bored having the same things all the time. I hope you enjoy these new recipes as well.

Crockpot Chicken Taco Soup, Southwest Chopped Salad, cornbread, tortilla chips

We love soup, especially in the winter. We also love Mexican flavors. This taco soup from thereciperebel.com uses chicken and it almost tastes like a white chicken chili. It is also done in the slow cooker, so that allows me to cook it while I am doing something else. Taylor Farms does a bagged Southwest Chopped Salad Kit that pairs nicely with the soup. Some cornbread from Gladiola and/or some tortilla chips round out the meal. 

Homemade Pizzas, salad

We love to make our own little individual pizzas. I just buy the individual crusts, some pizza sauce, and the toppings that we like. Load the pizzas down, cook them for a few minutes according to the package instructions, and add your salad or veggies or whatever.

Southwest Chicken Philly Sandwiches, Cajun Potato Wedges

These are a repeat from some previous menus. Here are the instructions:

This sandwich recipe comes from the Midwest Culinary and Craft School from Silver Dollar City in Branson, Missouri, and was created by Debbie Dance Uhrig. For many years, during SDC’s Southern Gospel Picnic Celebration, they offered something called Southern Gospel Back Porch Suppers. It was wonderful because you paid for the meal and also got to sit on their back porch above the amphitheater and listen to the concert that night. They shared the recipes with us each time, so that is where this one is from.

Ingredients:

Rotisserie chicken or deli-fresh cooked chicken

Bread of choice

Smoked pepper jack cheese

Sauteed red peppers and onions

Chipotle Sauce Dressing

½ cup mayonnaise

¼ cup sour cream

1 can chipotles with adobo sauce

Puree the contents of one can of chipotles, including sauce. Mix 2 teaspoons of pureed mixture with the sour cream and mayonnaise. Made the day before, the sauce will infuse the flavors more adequately. (I freeze the remainder of the pureed mixture in 2 teaspoon portions to have for other times)

Place chicken pieces on bun or bread of choice that has been spread with Chipotle Sauce Dressing. Follow with a slice of the smoked cheese, layering the sauteed peppers and onions over the top. Place an additional slice of cheese on the opposite piece of bun/bread to provide additional “bonding” in holding the sandwich together. Wrap the sandwich in aluminum foil and place in a 350 degree F oven for 20 minutes.

My husband doesn’t like all the cheese, so I don’t put that much on his. Also, many times I will just use shredded cheese if I don’t have sliced.

The Cajun Potato Wedges come from tasteofhome.com. They are super-easy and very tasty. 

Blackberry Sauced Pork Chops, cabbage, rice

This is a new recipe for me. We really like pork chops, and I love blackberry jam and jelly, so I figured I would give it a try. I mean, you hear about pork chops and applesauce all the time, so this was worth a try. I have the recipe in a Taste of Home cookbook, but the recipe from tasteofhome.com is linked. 

I have planned cabbage with this meal because we will have cabbage earlier and I want to use my resources wisely. I have linked it again from divascancook.com in case you need it. I prefer potatoes over rice, but my husband really likes rice, so that is what I have planned for this meal. When we have rice as a side dish, I usually cook it in chicken broth instead of water and I add in some seasonings like onion powder, garlic powder, dried parsley, salt, and pepper. I don’t have any measurements. I just sprinkle some of each in before cooking.

Easy Beef Stroganoff, green beans 

This is another new recipe that I found in one of my Taste of Home cookbooks. It is linked from tasteofhome.com. It uses ground beef instead of stew meat or roast/steak. I have planned it for when my granddaughter is coming over for dinner because she really likes any kind of pasta. She also really likes green beans. 

Crispy Oven Baked Chicken Wings, fries, raw veggies

We once bought a 20 pound box of chicken that included all kinds. There were quite a few wings in that box, so I searched for some wing recipes, and this is one that I found. It is from oldworldgardenfarms.com. They take a little time to cook, but they are very good. I just cook some fries in the air fryer to go along with them and serve some raw veggies and dressing. 

Gumbo, rice, crackers, salad, peach cobbler

This has been on the menu before. Here are the instructions I shared before:

I actually make a semi-homemade gumbo. I learned how to make this from my mother-in-law. I start with two different gumbo mixes. I measure out half of each one and mix them together and then I save the other half of each for the next time. I use Louisiana Fish Fry Products gumbo base and Oak Grove Smokehouse gumbo mix. We don’t follow the directions on the package! In a large oven-safe dutch oven – I use a cast iron pot –  place 2 quarts of cold water with the base mixture. Mix it up and then add your veggies. We use diced yellow onion (1 medium sized onion), diced celery (usually 2  stalks), diced green bell pepper (usually just one), and frozen okra (find this in the frozen foods). Then you add in your meat. We use boneless, skinless diced chicken breasts (usually a pound or so) and sliced andouille sausage (usually 2 links). Here is the crazy part. We don’t cook it on the stove! Heat your oven to 350 degrees F, put a lid on the pot, and place it in the oven. It needs to cook for about 2 to 3 hours. I stir it every 30 minutes or so just so nothing sticks to the bottom of the pot. You know it is ready when the veggies are soft and cooked way down. It comes out just right every time! I love semi-homemade cooking!! Serve this over rice (instant or regular) and have saltine crackers on the side and a nice green salad. For dessert, we all like peach cobbler. I use a mix from Louisiana Fry Fish Products as well. You just need a little butter and milk and a can of peaches. It is so delicious, especially with some vanilla ice cream!

Chicken Quesadillas, Spanish Rice

This is a repeat as well. Here is what I shared before:

I don’t really have a recipe per se that I use for these. I do have a seasoning recipe that I use for the chicken most of the time though. It is from The George Foreman Lean Mean Fat-Reducing Grilling Machine Cookbook. It is actually a seasoning for chicken fajitas. I cook the chicken in a pan on the stove using the seasoning. I save back a little of the seasoning to cook some onions as well. Then I cut up the chicken when it has cooled down. I take a tortilla and spread it with some refried beans. I top it with some of the chicken and the cooked onions. Then I spread it with shredded cheese and top with another tortilla. I cook the quesadilla in a pan on the stove. You can do them on a griddle as well. I use cooking spray on the tortillas to help them crisp up. Cook on one side until it is browned. Flip and do on the other side. Cut up into portions and serve with the toppings you like. We like lettuce, tomato, sour cream, black olives, guacamole, and jalapenos. If you don’t want to do all this, you can also use shredded rotisserie chicken instead. We like the Knorr Spanish Rice mix. 

Seasoning for the chicken:

1 Tbsp chili powder

½ tsp cayenne pepper

1 Tbsp dried parsley

1 Tbsp brown sugar

½ tsp black pepper

¼ tsp cumin

2 large boneless, skinless chicken breasts

Mix up all the seasonings thoroughly on a large plate. Press each piece of chicken into the spices on both sides. Cook until cooked through. 

Spaghetti, salad

This appears pretty frequently on our menu. It’s ALWAYS my husband’s favorite. Here are my instructions again:

Here again is my semi-homemade “recipe”. I start with a pound of ground beef and a chopped onion. I cook those together until the meat is browned and crumbled. Drain completely. I usually even rinse mine with hot water to make sure I get most of the fat off. I put the meat back in the pot and add some seasonings to it. We like ours spicy, so I add salt, pepper, chili powder, dried oregano, dried parsley, dried basil, and a little cayenne pepper. Then I add a jar of spaghetti sauce. I just use the store brand. You use whatever you like. Then I add more of the same spices. I have no measurements for any of these!! I just add them until it is the flavor that we like. I let it simmer for a bit while I cook the spaghetti. Once the spaghetti is cooked, I drain it well and mix it with the sauce in one big pot. Make a salad or heat up a vegetable and you have a complete meal.

Rotisserie Chicken, Rice Dish, peas

No big recipe for any of this. Thaw out some previously frozen rotisserie chicken that you have in your freezer or stop at the grocery store to get a fresh one. We like Knorr Rice Side Dishes, so that is what I buy. And, once again, always LeSueur peas!