What's Cookin' ??

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I made this for dinner last night and it was pretty good...

Foil-Wrapped Ginger Chicken

1 Tbls. regular soy sauce
1 Tbls. dark brown sugar
1 tsp. dark soy sauce
One 1" piece of ginger, peeled and grated
1 clove garlic, minced
1 lb. boneless chicken thighs cut into bite size pieces
2 green onions, cut into 2" lengths and then slivers(I used more)
fresh ground pepper

In a large bowl, combine soy sauce, brown sugar and other soy sauce, garlic and ginger. Add chicken, toss to coat. Cover & chill overnight.

Preheat oven to 375. Lay out 6 pieces of foil, each @8 inches long. Put 1/6 of the marinated chicken in the middle of each. Top with green onions and pepper.. Make packets.

Place packets on foil lined baking sheet (they leak). Bake until chicken is cooked through...45-60 minutes. Serve warm with rice.

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Hobo's Delight
6 servings
INGREDIENTS:
2 pounds lean ground beef
1 onion, sliced
1 (16 ounce) package baby
carrots
4 potatoes, peeled and sliced
seasoned salt to taste
salt and black pepper to taste
DIRECTIONS:
1.Preheat grill for medium-high heat.2.Form the ground beef into individual patties, and place each patty on a piece of foil large enough to hold the patty and some vegetables. Layer each patty with onion slices, carrots, and potato slices. Season with seasoned salt, salt, and pepper to taste. Wrap foil around food, and seal each packet tightly.3.Grill 30 minutes, or until the potatoes are tender. Carefully open each packet (the steam that escapes will be very hot), and serve.

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Manicotti Florentine

1 lb manicotti
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated mozzarella cheese
1 cup small curd 2% fat cottage cheese
1/4 teaspoon ground nutmeg
1 (14 ounce) jar spaghetti sauce

1. Preheat oven to 350 degrees. Lightly grease 13x9x2-inch non-reactive baking pan; set aside.
2. Prepare manicotti according to package directions; drain and set aside.
3. Combine spinach, mozzarella cheese, cottage cheese and nutmeg in a bowl. Fill manicotti shells with spinach mixture. Place in prepared baking dish. Spoon spaghetti sauce on top.
4. Cover and bake for 30 to 40 minutes or until cheese is bubby.

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Zesty Orange Barbecued Chicken Wings

1 tb Red wine vinegar
12 Chicken wings; tips removed
1 1/2 ts Worcestershire sauce
1/4 ts Garlic powder
1/3 c Chili sauce
1/4 ts Prepared mustard
1/4 c Orange marmalade

Instructions:

Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

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Chicken Parma

Ingredients

4 Boneless, Skinless Chicken Breasts
Salt and ground pepper, to taste
1 package frozen broccoli florets (16 ounces)
1 package french garlic and herb cream cheese (such as Alouette® or Boursin®) (6 1/2 ounces)
1/3 cup low-fat milk
4 -5 thin-sliced reduced-fat ham
1/2 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 350°F. Lightly grease a 9 to 10-inch square baking dish. Place frozen chicken in baking dish; season with salt and pepper, and arrange broccoli evenly over the top.
2. In small saucepan over low heat, combine cream cheese and milk; cook until smooth and creamy, stirring frequently.
3. Pour half the cream cheese mixture over broccoli; arrange ham slices evenly over top. Pour on remaining cream cheese mixture; sprinkle with bread crumbs and Parmesan. Cover and bake 40 minutes.
4. Uncover and continue baking 20 minutes longer, or until chicken is cooked through and topping is golden brown.

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Sausage Cheese Puffs (Football watching snacks)

1 lb. favorite fully cooked sausage, diced
2 1/2 cups shredded sharp cheddar cheese
2 cups baking mix, like Bisquick
1 tsp. baking powder
1/2 cup water

Preheat oven to 350 degrees. Combine all ingredients in large bowl and stir 'til blended. Shape into 1 inch balls and place on lightly greased baking sheets. Bake about 25 mins. 'til golden brown

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Colcannon

In Ireland, Colcannon is often served with a well of butter in the center of each serving.

• 2 pounds russet (baking) potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1 small onion or 3 green onions, finely chopped
• 1 small clove garlic, minced (optional)
• 2 cups shredded green cabbage
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 tablespoons (1/2 stick) butter, melted
• 1/4 to 1/2 cup half-and-half (light cream)
• freshly ground black pepper to taste

Put the potato chunks into a large saucepan and add water to cover. Add the salt to the cooking water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are fork tender.

While potatoes are cooking, sauté the onion and garlic in 1 tablespoon of the butter and the olive oil in a small saucepan just until the onion is transparent. Add the cabbage, stir well, cover and cook over low heat 5 to 10 minutes until cabbage is tender.

When potatoes are cooked, drain them well and leave them in the pot. Add the melted butter to the potatoes and mash well.

Combine the cabbage mixture with the potatoes, adding the half-and-half as needed to reach a nice consistency. Serve at once. Makes 6 servings.

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Scarpariello Chicken

1 1/4 pounds Skinless boneless chicken breasts
2 cube Chicken bouillon
3 tablespoon All purpose flour
1 cup White wine
2 tablespoon Olive oil
1/2 tsp Dried rosemary
2 tablespoon Butter
1/4 tsp Salt
2 tablespoon Shallots minced
1 pinch Black pepper
2 cloves Garlic minced
1/2 tsp dried Red pepper
2 cup Water - try chicken broth
Instructions:

1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2. In 10 inch skillet, heat oil and butter. cook shallots and garlic. Saute until softened (1 minute). Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3. To same skillet, Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

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Hawaiian Teri-Burgers

1 1/2 lb. ground beef
1 small onion diced finely
1 egg
1/4 cup shoyu
1/4 cup sugar
2 garlic cloves, minced
1/2 tsp. fresh grated ginger
2 green onions finely diced
1 Tbls. sesame oil

Combine all ingredients thoroughly and form into patties. Grill.

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Mexican Pork Chops

INGREDIENTS:
1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped
stewed tomatoes, with juice
1 (8.75 ounce) can whole
kernel corn, drained
1 (8 ounce) can red kidney
beans, drained
1/2 cup uncooked long grain
white rice
1 (4 ounce) can diced green
chilies, drained
1/4 teaspoon salt
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).2.Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.3.Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.4.Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).

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Garlic Butter Chicken & Pasta (simple & tasty)

6 boneless chicken thighs
1 stick butter
2 cloves garlic (pressed)
sprinkle of parsley
salt & pepper to taste
8 oz. linguinu, spaghetti or angel hair.

Heat oven to 350. Spray a baking dish with Pam. Lay the chicken (single layer) into the dish. Top with pats of the butter....using it all. Spread the garlic around the bottom of the dish. Sprinkle on the seasonings. Cover. Bake for one hour. Turning once half way through.

Cook pasta during the last 10 minutes of chicken's baking time. Drain. Remove chicken to a plate. Add the cooked pasta to the buttery remains in the baking dish. Toss & serve. Add more butter if needed.

*** I end up making this often because it's so easy

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El Paso Pilaf

Ingredients:
1 cup rice
1 can kidney beans, drained
1 3/4 cup water
1/2 cup onion, chopped
1 cup chunky salsa
1 can corn kernels, drained
1/2 teaspoon chili powder


Directions:
Cook onion in a little water in skillet till tender. Add all other ingredients in large skillet. Blend well. Cook on medium about 20 minutes. Stir frequently.

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Senate Bean Soup

Ingredients -
1 pound dried navy, Great Northern or pea beans-
1 large smoked ham hock-
3 potatoes, cooked and mashed-
2 onions, chopped-
1 cup diced celery-
2 cloves garlic, minced-
Salt and pepper

Directions
1.Wash beans and cover with 5 quarts water. Bring to boil and boil 2 minutes. Remove from heat and let stand 1 hour.
2.Bring again to boil and simmer, covered, 2 hours, or until beans begin to mush.
3.Add all ingredients, except salt and pepper, and simmer 1 hour longer. Remove bone, cut up meat and return to soup. Season.
4.Makes 4 quarts.

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Ranch House Baked Fish

Ingredients:
1 1/2 pound fish fillets
1 1/2 cup Ranch salad dressing
1 cup instant potato flakes
1 small can French Fried onions



Directions:
Dip fish fillets into the ranch dressing. Roll in potato flakes. Place in a single layer in a baking dish sprayed with non-stick cooking spray. Bake at 350F for 20 minutes.

Top with onions and bake about 10 minutes longer or until onions are browned and fish flakes easily.

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Grilled Chicken Thighs

Ingredients:
6 chicken thighs
1 teaspoon Dijon mustard
3 cloves garlic, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 lemon, juice of
Salt and pepper to taste
1 tablespoon olive oil



Directions:
Place the thighs on a plate in one layer. Mix the remaining ingredients in a small bowl until well combined. Spread over the thighs on both sides. Cover with plastic wrap and let it marinate for 30 minutes in the refrigerator. You can keep it longer, but it's not necessary.

Heat grill to high. Grill the thighs over indirect-medium heat, turning occasionally, until done, about 45 minutes depending on size. These are great hot or room temperature.

Note: This method is equally good with chicken wings or drumettes. Adjust the cooking time as needed.

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Lemon Basil Pork Chops

Ingredients:
1 can (12 ounce size) frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
2 cloves garlic, crushed
4 loin pork chops, at least 1-inch thick



Directions:
Mix the first four ingredients to make marinade. Reserve 1/4 of the marinade to brush on while grilling.

Pour remaining marinade over the pork chops, and refrigerate them for 2 hours, turning once.

Grill chops for approximately 20 minutes, turning them once and basting them with reserved marinade.

[moreluck]

Cinco De Mayo Sloppy Joes


1 tablespoon butter
1 green bell pepper, seeded and chopped
1 large garlic clove, crushed and chopped
1 jalapeno, seeded and chopped
1 lb lean ground beef
1 (10 3/4 ounce) can campbell's Fiesta nacho cheese soup, unprepared
1 (10 ounce) can Ro-tel diced tomatoes with lime and cilantro, drained
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon white vinegar
1 teaspoon brown sugar

1. In a medium skillet; melt the butter on medium heat and then saute the bell pepper, garlic, and jalapeno until soft. (about 4 minutes).
2. Add the beef and cook it until no longer pink.
3. In a medium bowl; mix the soup, ro-tel, coriander, cayenne, vinegar, and brown sugar.
4. Drain any fat from the beef.
5. Pour soup mix into beef and mix well.
6. Cook for about 5 more minutes until heated through and bubbly.
7. Serve on buns and garnish with lime and avocado.

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Polynesian Sausage Supper

Ingredients:
1 pound fully cooked smoked sausage-cut into 1/2" slices
1 mediun onion, chopped
1 medium green pepper, cut into 1 inch chunks
1 can (14-1/2 oz. size) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 oz. size) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice



Directions:
In a skillet, cook sausage, onion and green pepper until the sausage is lightly browned:drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving the juice. Stir pineapple chunks into sausage mixture. Bring to a boil and cook for 5 minutes. Combine cornstarch and reserved pineapple juice until smooth; gradually add it to sausage mixture. Bring it to a boil; cook and stir 2 minutes or until thickened. Serve over hot rice.

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Chicken Picatta Fettuccine


4 chicken breasts, cut into strips
1 tablespoon olive oil (to brown chicken)
2 cups mushrooms, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil (to saute mushrooms)
1 tablespoon butter (to saute mushrooms)
2 cups chicken broth
1/3 cup white wine
1 lemon zest
1/2 lemon juice
2 tablespoons capers
1 tablespoon cornstarch
2 tablespoons water
salt & pepper
2 tablespoons fresh parsley
parmesan cheese, freshly grated
1 lb fettuccine, cooked 'al dente'

1. Melt oil in large skillet and brown chicken strips until golden.
2. Finish cooking chicken in warm oven (300F) while preparing the sauce.
3. In same skillet, melt oil & butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.
4. Deglaze your skillet with chicken broth and wine. Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
5. In small bowl, mix corn starch with cold water until disolved. Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens. Add chicken and cook for 5 minutes.
6. Cook fettuccine in salted water.
7. Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.