Back To Basics With Chicken And Mushrooms!

 

Ingredients

3 lb Chicken

1 lb Mushrooms, sliced

2 Garlic cloves, chopped

1 Onion, sliced

6 tb Crisco Olive oil

1 tb Land O Lakes Butter

1/2 c Sherry

1/4 ts Basil, crushed

1/2 ts Tarragon, crushed

dash of Morton Salt

dash of McCormick’s Pepper

Instructions:

Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Sauté the onions until clear. About 5 minutes. Add mushrooms, herbs and 2-tbl water; simmer 10 minutes; Add to chicken.

Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.

AMERICAN GOULASH

 

INGREDIENTS:

2 lbs lean ground beef

1 medium onion

1 medium green pepper

1 32 oz can tomato juice

2 cups elbow macaroni

1 16 oz can diced tomatoes

1/4 cup Parmesan cheese

DIRECTIONS:

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.

Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Broccoli Cauliflower Salad

 

INGREDIENTS

1 head broccoli, chopped

1 head cauliflower, chopped

1/2 lb bacon cooked

1 cup shredded cheddar cheese

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

Directions:

Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl.

In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined.

Pour mayonnaise mixture over broccoli mixture and stir until well incorporated.

Eat immediately or chill until ready to serve.

Serve and enjoy!

Crockpot Potato Broccoli Cheddar Soup

 

Ingredients:

32 oz frozen broccoli (fresh doesn’t stand up well)

2 Idaho potatoes cute up

1 can of cream of chicken

1 can of cream of mushroom

1 small sliced yellow onion

2 gloves garlic minced (1.5 tsp)

1 (14 oz) can of chicken broth

1/4 stick butter

1 block Velvetta cheese

1 Tsp flour

Salt and pepper to taste

Instructions:

Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste.

Bacon-Wrapped Asparagus

 

Ingredients

1½ pounds asparagus, trimmed to 4 – 5 inches

Olive oil

Salt & pepper

4 slices bacon, cut in half lengthwise

½ cup balsamic vinegar

1 Tablespoon honey

Directions

Preheat the oven to 425°F / 220°F. Line a sheet pan with parchment.

Place the trimmed asparagus on the prepared pan. Drizzle them with olive oil and generously season them with salt and pepper. Roll the asparagus back and forth on the pan to coat them evenly.

Separate the asparagus spears into groups of 5 or 6. Arrange the spears so that their tips are all facing the same direction. Wrap the center of each bundle with one strip of bacon. (The bacon should overlap itself.)

Place the bundled asparagus on the sheet pan with the tail of the bacon on the bottom. (This will keep the bundle nice and tight while the asparagus is cooking and prevent the bacon from curling up while roasting.)

Bake for about 20 minutes, or until the bacon has browned and the asparagus is tender. Broil for the last few minutes of cooking until the asparagus bundles are crispy.

While the asparagus is cooking, prepare the glaze: in a small saucepan, combine the balsamic vinegar and honey. Cook the mixture over medium-high heat for 5 to 10 minutes, or until thickened. Allow the glaze to cool slightly (the reduction will thicken as it cools), then drizzle it over the cooked asparagus bundles and serve.

Decadent Chocolate Cherry Cookies: A Sweet and Fruity Delight

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup dried cherries (or fresh cherries, chopped)

1 cup semi-sweet or dark chocolate chips

Image

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Beat in eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in dried cherries and chocolate chips until evenly distributed.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

How to Prepare

Creaming the Butter and Sugar: Ensure your butter is softened for a smooth and creamy mixture, as this helps create tender cookies.

Incorporating the Cherries and Chocolate: Gently fold these in to avoid overmixing the dough, which can make cookies tough.

Baking: Keep an eye on the cookies, as overbaking can make them dry. They should look slightly underdone when you remove them from the oven.

Preparation Time

Prep Time: 15 minutes

Cook Time: 12 minutes per batch

Total Time: 30-40 minutes

Servings

Makes about 24 cookies.

The Best Macaroni Salad Recipe

 

Ingredients

16 oz. Elbow Macaroni

½ Red Onion

1 Green Bell Pepper

1 Red Bell Pepper

¼ cup Parsley, fresh

1 Carrot

¾ cup Mayonnaise (can use vegan mayonnaise)

can use vegan mayonnaise

1 tbsp. Spicy Dijon Mustard

Salt and Pepper, to taste

Instructions

Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.

While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.

Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.