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[moreluck]

Oven Baked Barbecued Short Ribs

Ingredients:
3 1/2 pounds beef short ribs, cut into serving pieces
1/4 cup brown sugar
2 teaspoons garlic salt
1/4 teaspoon thyme
1 medium onion, chopped
1 lemon, sliced
1 cup ketchup
1/2 cup water
2 tablespoons Worcestshire sauce
2 teaspoons mustard



Directions:
Heat oven to 450F.

In shallow baking pan, bake ribs uncovered at 450F for 20 minutes; drain excess fat. reduce oven temperature to 350F.

In mixing bowl, combine remaining ingredients and pour over ribs. Bake covered at 350 for 1-1/4 to 1-1/2 hours or until tender. Brush sauce on ribs occasionally. Serve sauce with ribs.

[moreluck]

Garlic - Parmesan Crusted Pork Chops

4 (1/2-inch thick) center-cut loin pork chops (bone-in or boneless)
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup dried seasoned bread crumbs (I use Progresso garlic and herb)
1/2 teaspoon freshly ground black pepper
Olive oil (for shallow frying)
1/2 teaspoon dried rubbed sage
4 large cloves garlic, peeled and chopped
1/2 teaspoon dried thyme
Lemon wedges, for serving
3/4 cups Parmesan cheese, freshly grated
Parsley sprigs, to garnish
2 large eggs
Instructions:

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

[moreluck]

Honey Lime Marinated Flank Steak

Ingredients:

1 1/2 pound beef flank steak
1/3 cup lime juice
3 tablespoons honey
1 tablespoon catsup
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lime rind
Vegetable cooking spray
Lime wedges (optional)



Directions:
Trim excess fat from steak, and place in a large shallow dish. Combine lime juice and next 5 ingredients, stirring well. Pour over steak. Cover and refrigerate 24 hours, turning steak occasionally.

Remove steak from marinade, reserving marinade. Coat grill with cooking spray. Grill steak 5 to 6 inches over hot coals 6 to 7 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Cut diagonally across grain into thin slices to serve. Garnish with lime wedges, if desired.

[moreluck]

Basil Sea-Shell Salad Recipe

1 cup packed fresh basil leaves additional basil leaves (to garnish)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
1 cup small shell pasta


Fill medium saucepan with water for pasta . Place pot over high heat.

1. Make salad: place 1 cup basil, the lemon juice and zest, 1/2 t. salt, and the pepper in a food processor or blender. With machine running, pour oil through feed tube in thin stream and process until blended.
2. Add pasta and 1/4 t. salt to boiling water. Cook until tender, 12-15 minutes. Drain and rinse under cold water. Transfer pasta to bowl and toss with basil mixture. Let stand at room temperature

[moreluck]

Bubba Gump's Beer-Broiled Shrimp


2 lbs unpeeled large raw shrimp
3/4 cup beer
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon worcestershire sauce
1 garlic clove, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

1. Peel and devein shrimp, leaving tails intact.
2. Combine beer & remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
3. Cover & marinate in fridge for 2-3 hours, stirring occasionally.
4. Drain shrimp and discard marinade.
5. Thread neck & tail of each shrimp onto six 14 inch skewers so that the shrimp lie flat.
6. Place skewers on a lightly greased rack of a broiler pan.
7. Broil 5-1/2 inches from heat (w/electric oven door partially opened) 3 minutes; turn & broil an additional 1-2 minutes or until shrimp turn pink.

[moreluck]

Oven Porcupines

Ingredients:

1 lb ground beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup onion, chopped
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup water
2 teaspoons worcestershire sauce
Directions:

1. Heat oven to 350. Mix meat, rice, 1/2 cup water, onion, salts, garlic and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish. (8x8) Stir together reamaining ingredients. Pour over meatballs. Cover with foil. Bake 45 minutes. Uncover, bake 15 minutes more.

[moreluck]

Mexican Chicken Chili With Rice

Ingredients:
4 boneless skinless chicken breasts (can be frozen)
1 packet (1 1/4 ounce size) taco seasoning mix
1 can (32 ounce size) diced tomatoes
1 can (15 ounce size) kidney beans, undrained
1 can (15 ounce size) corn (or frozen equivalent)
chopped onion (optional)
sour cream (optional)
cheddar cheese (optional)
2 cups rice (uncooked)



Directions:
Place chicken breasts in bottom of crock pot. Top with seasoning mix, diced tomatoes, kidney beans, and corn. Cook on Low 8 hours.

With two forks shred the chicken in the crock pot.

Cook rice according to directions on box. Put rice in bowl and serve chicken mixture on top of the rice.

Top with chopped onion, sour cream, cheese, or crumbled tortilla chips, if desired.

[moreluck]

Easy Goopy Good Chicken

Ingredients:
4 de-boned & skinned chicken breast halves
1 can cream of chicken soup
1 can (8 oz. size) sliced mushrooms
1/8 cup chopped green onion
1/2 can (5 oz. size) Carnation milk
1/4 cup white cooking wine



Directions:
In a greased casserole dish place chicken breast. Mix remaining ingredients and pour over chicken and bake at 350 for 1 hour to 1-1/4 hours or until chicken test done.

[moreluck]

Chicken Pineapple Oriental

Ingredients:
1 1/2 pound chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon teriyaki sauce, PLUS
1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion
OR
1 bunch fresh green onions, chopped
1 tablespoon lemon juice
1/2 teaspoon ginger
1 package (10 ounce size) sugar snap peas, thawed



Directions:
Place chicken pieces in slow cooker. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, and ginger; stir well. Spoon over chicken, toss to coat.

Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.

[moreluck]

BBQ and Cheddar Foil Chicken Dinner


3 tablespoons barbecue sauce
4 small boneless skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red bell pepper or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat cheddar cheese

1. Preheat oven to 375°F
2. Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
3. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
4. Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

[moreluck]

Low & Slow Oven Baked Ribs - Super Simple!



2 baby back rib racks ( favorite are baby back ribs, but this works well with St. Louis style ribs too)
1 cup barbecue sauce

1. Preheat oven to 200 degrees.
2. Season your ribs with Dale's, your favorite rib rub, grill seasoning, or simply salt and pepper.
3. Place ribs, meat side down, in baking dishes.
4. Cover the baking dishes with aluminum foil and place in the oven.
5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands of you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 15-20 minutes.
8. Remove from oven and serve them up with a side of potato salad and some baked beans.

[moreluck]

Easy Spinach Ravioli Bake


2 cups spaghetti sauce
1 (25 ounce) package frozen sausage-filled ravioli or ravioli, of your choice
2 cups shredded part-skim mozzarella cheese 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese

1. Preheat oven to 350.
2. Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
3. Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.

[moreluck]

Cheeseburger Soup

INGREDIENTS:

• 1 pound extra-lean ground beef
• 2 to 3 teaspoons olive oil
• 1 large onion, yellow or sweet, chopped
• 1 cup diced celery
• 1/2 cup diced sweet red bell pepper
• 1/2 cup julienne sliced carrots
• 3 medium yellow or red potatoes, peeled, cubed, about 3 to 4 cups
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried herb seasoning blend or dried leaf basil
• 1 quart chicken broth
• 4 tablespoons butter
• 1/3 cup flour
• 2 cups half-and-half or milk
• 8 ounces sharp Cheddar cheese, shredded or cut in cubes
• salt and pepper, to taste

PREPARATION:

Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender. In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

[moreluck]

Creamy Chicken, Peas and Noodle Toss

2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided

COOK noodles in medium saucepan as directed on package. MEANWHILE, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until cooked through, stirring occasionally. Add Neufchatel cheese and milk; cook and stir 1 to 2 min. or until Neufchatel cheese is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally. DRAIN noodles; return to saucepan. Add chicken mixture and half of the shredded cheese; cook until shredded cheese is melted and mixture is well blended. Sprinkle with the remaining shredded cheese.

[moreluck]

Slow-Cooker Melt-In-Your-Mouth Short Ribs


3 lbs beef short ribs, cut into serving-sized pieces
2 tablespoons packed brown sugar
3 garlic cloves, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 (10 1/2 ounce) can condensed French onion soup
1 (12 fluid ounce) bottle dark beer or beer

1. Place the beef into a 3 1/2- to 6-qt. slow cooker.
2. Add the brown sugar, garlic, thyme and flour.
3. Toss to coat.
4. Stir the soup and ale in a small bowl.
5. Pour over the beef.
6. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
7. Serve with the mashed potatoes or noodles, if desired.

[moreluck]

Slavinken

Ingredients:
1/4 teaspoon ground nutmeg
1 cup lean ground pork
2 tablespoons fine dry breadcrumbs
1 teaspoon salt
12 slices bacon
1/2 teaspoon ground mace
8 toothpicks
1/4 teaspoon ground pepper

Instructions:

Preparation:

Mix the pork, salt, spices and bread crumbs well. Form 4
cylinder-shaped rolls. For each roll, place 2 slices of bacon parallel on the counter. Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends. Fasten this slice with 2 toothpicks, 1 at each end. Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees F. for 1/2 hour. Remove toothpicks and serve.

[moreluck]

Chuckwagon BBQ Rice Round-Up


1 lb lean ground beef
1 (6 7/8 ounce) box beef flavored Rice-A-Roni
2 tablespoons butter or margarine
2 cups frozen corn
1/2 cup barbecue sauce
1/2 cup shredded cheese

1. Over medium-high heat brown the beef until completely cooked, remove from pan and drain grease; set aside.
2. Using the same pan melt butter or margarine and saute rice mixture until browned.
3. Stir in water, corn and seasoning from rice; bring to a boil. Reduce to simmer cover and cook for 15-20 minutes or until rice is done/tender.
4. Stir in BBQ sauce and ground beef, sprinkle with cheese and cover. Turn off heat and leave on stove for 3-5 minutes or until cheese is melted.

[moreluck]

Green Chile Stuffed Chicken Breasts

Ingredients:
4 boneless skinless chicken breasts -- pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or monterey jack cheese
1 can (4 oz size) chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce



Directions:
In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.

Place a generous dollop on each flattened chicken breast, then roll up.

Place chicken in crockpot, seam side down.

Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.

Cover and cook on low for 6-7 hours.

[moreluck]

Easy Chile Rellenos Casserole

Cooking spray
2 (7oz.) cans whole chiles
5 cups grated Monterey Jack cheese
4 cups grated cheddar cheese
8 eggs
2 (12oz.) cans evaporated milk
1/2 cup flour
1 tsp. salt

Coat a 9x13 baking dish with cooking spray. Put half the cheese on the bottom. Open the whole chiles