Parmesan Baked Chicken


Somehow this always becomes another one of our Christmas Day meals. Alongside some broccoli and crescent rolls, it makes for a nice, easy to prepare family meal.

Parmesan Baked Chicken

Serves: 8

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Ingredients
  • 1 C. dry bread crumbs
  • ½ C. grated Parmesan cheese
  • ½ tsp paprika
  • ½ tsp garlic salt
  • ¼ tsp pepper
  • 3 lbs of chicken pieces or boneless skinless chicken breasts
  • 4 tablespoons melted margarine

Instructions
  1. Combine dry ingredients
  2. Dip chicken in butter, then roll into dry mixture
  3. Put in greased baking dish
  4. Bake at 350 degrees for 1 hour for chicken pieces and 30 minutes for chicken breast (depending on size)

 

Grandma’s Christmas Italian Beef


It’s always Italian Beef at our Christmas Party. I’m not sure how that tradition stuck – but it works for us. Grandma spends days slow roasting pounds upon pounds of Italian Beef. It’s a meal I always look forward to.

Grandma’s Christmas Italian Beef

Serves: 8

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Ingredients
  • 3 pounds chuck roast (remove fat & bones, cut in large chunks)
  • 1 ½ C. of water
  • 1 Package Lipton onion soup mix
  • 4 tsp of Italian seasoning
  • 3 rolls of French Bread (cut into 8 pieces)

Instructions
  1. Place all ingredients in crock pot (slow cooker)
  2. Cook on low for 12 hours
  3. Towards end of cooking time take a fork and separate pieces
  4. Serve on French bread and scoop remaining juices onto each serving

 

Beef Stroganoff


mmmmmm…..BEEF STROGANOFF!  Such an amazing recipe and so simple as well.  This is great to serve to the kids, on a cold autumn day.  Top it off with a nice glass of hot chocolate for dessert and you will have some insight as to how I was raised!

Beef Stroganoff

Serves: 5

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Ingredients
  • 1 ½ lbs. Sirloin Ground Beef
  • ½ C. Chopped Onion
  • 2 Cans Cream of Mushroom
  • 1 Can Beef Broth
  • 1 ½ Tbsp. Ketchup
  • ½ C. Sour Cream
  • 1 lb. wide Egg Noodles

Instructions
  1. In skillet sauté onion with ground beef until brown, stirring occasionally.
  2. Blend in remaining ingredients minus the sour cream.
  3. Heat until it simmers for a few minutes to ensure beef is cooked thoroughly.
  4. Just before serving blend in sour cream.
  5. Serve over cooked noodles.

 

Almond Fried Rice

Fried rice is surprisingly simple and adds a great level of depth to many asian-based meals. If you start feeling risky, it’s always fun to pretend you work at a Japanese Hibachi restaurant and start throwing various food items around and try and catch them! (disclaimer: that might not be a good idea! )

Almond Fried Rice

Serves: 2

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Ingredients
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Sliced Almonds
  • 1 Green Onion,(sliced)
  • 1 Tbsp. Soy Sauce
  • 1 Egg Beaten
  • 1 C White Rice, (cooked)

Instructions
  1. Heat oil over medium heat in a large skillet.
  2. Add rice and almonds and stir fry until oil is absorbed
  3. Push rice to the sides of the skillet and add the egg, cook until done then break into small pieces.
  4. Mix rice with the egg.
  5. Add Soy sauce, mix well and stir in green onion.

 

Chinese Chicken Legs

If you are bored of the “same-old” chicken recipe, try this one out!  It’s really easy and has a great deep rooted flavor to it! Add more Cayenne for that extra kick!

Chinese Chicken legs

Serves: 4

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Ingredients
  • 1 Large Garlic Clove
  • ½ tsp Ground Ginger
  • ¼ C. Soy Sauce
  • ½ C. Dry Wine or Cooking Sherry
  • ¾ C. of Water
  • A dash Cayenne or Tabasco (optional!)
  • 12 to 15 Chicken Drumsticks

Instructions
  1. Mince the garlic and mix with ginger, soy sauce, sherry, water, and cayenne in a large skillet.
  2. Bring to a boil. Then add chicken and reduce heat and simmer. Cover for 10 minutes.
  3. Turn chicken over and raise heat so that liquid boils briskly!
  4. Cook for about 12-15 minutes.
  5. Serve over rice!

Notes
If sauce is not thick enough, sprinkle a little cornstarch and then mix it in.

 

Korean Bulgogi

In 2003 I spent a year in South Korea in the Air Force where I was lucky enough to make friends with many of the “locals”.  One, in particular, was kind enough to share her simple family/traditional recipe for Bulgogi.  This is a very simple crowd pleaser!

Korean Bulgogi

Serves: 6

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Ingredients
  • 5 lbs Short Ribs (or high quality cut beef), or Chicken
  • 2-4 Crushed Garlic Cloves
  • ¼ C Sesame Seeds
  • 1 C Green Onions, (chopped)
  • 1 tsp Black Pepper
  • 1-2 tsp Sesame Oil
  • 2 C Soy Sauce
  • 1 C Sugar
  • ¼ C Vegetable Oil

Instructions
  1. Place beef in a bowl with all ingredients and marinate for minimum of 6 hours.
  2. Grill on medium heat until desired doneness is achieved.
  3. Baste often.
  4. Serve over white rice or on skewers as an appetizer.

 

 

 

Simple Chicken Casserole

This is an incredibly simple chicken casserole that can be dressed up more as needed. I’ve used crushed Ritz crackers mixed with melted butter as a unique and simple layer under the cheese.  It adds some great texture and saltiness while maintaining the traditional comfort food appeal.

Simple Chicken Casserole

Serves: 5

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Ingredients
  • 1 Medium Onion, (Chopped)
  • 3 Tbsp Margarine
  • ¼ c Flour
  • 1 ½ Chicken Broth
  • ¾ c Milk
  • Salt & Pepper to taste
  • 6 oz Egg Noodles
  • 5 c Shredded Chicken
  • 10 oz cut Broccoli
  • 1 c Shredded Cheddar
  • 1 c Shredded Muenster

Instructions
  1. Sauté the onion in margarine for 3 minutes and stir in flour, broth and milk. Simmer in frying pan until thick. Add salt and pepper.
  2. In a separate pan, cook the noodles and spread into a buttered baking dish.
  3. Place chicken and broccoli over the noodles and pour the sauce evenly over everything.
  4. Sprinkle cheese over the dish and bake at 400 degrees for 30 minutes.

 

Creamy Potato Puff

Mashed Potatoes anyone? This is a creamy spin on the standard.  Consider adding a touch of White Truffle Oil to the mixture for a really great surprise.

Creamy Potato Pufff

Serves: 5

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Ingredients
  • 8 OZ Cream Cheese, (softened)
  • 4 C Hot Mashed Potatoes
  • 1 Egg beaten
  • ⅓ C Onion, (finely chopped)
  • 1 tsp Salt
  • Dash of Pepper

Instructions
  1. Combined softened cream cheese, potatoes and remaining ingredients
  2. Place in a 1 Quart Casserole dish
  3. Bake at 350 for 45 minutes.

 

 

 

Grandma’s Sausage Stuffing

This is my favorite part about Thanksgiving…regarding the food, of course. It’s got a nice amount of spice that can be eliminated if need-be.  I recommend eating this every day (disclaimer: That would be REALLY unhealthy!)

Grandma’s Sausage Stuffing

Serves: 4

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Ingredients
  • 1 C Margarine
  • ½ Lb Bob Evans Sausage
  • ½ Lb Bob Evans Spicy Sausage
  • 2 C Onion, (Chopped)
  • 2 C Celery, (Chopped)
  • 1 Tbsp Sage, or Poultry Seasoning
  • ¼ tsp pepper
  • 1 Tbsp Salt
  • ½ C Parsley
  • 3 Eggs
  • 1 Loaf bread, (lightly toasted and cubed)
  • 6 Potatoes, mashed

Instructions
  1. Saute margarine, onion and celery until celery is cooked through in a frying pan.
  2. Add cooked sausage, cubed bread, mashed potatoes and all remaining ingredients.
  3. Add water as needed to keep it moist
  4. Cook for 45 minutes covered at 350 degrees

 

Chicken a la Maria

This recipe is, simply put, amazing. By far one of my favorite dishes of all times. I have no idea who “Maria” is and neither does my mom, but it tastes amazing and will surely impress.

Chicken a la Maria

Serves: 8

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Ingredients
  • 8-10 Boneless Skinless Chicken Breasts
  • ¾ C Italian dry bread crumbs
  • ¼ C Grated Parmesan Cheese
  • ½ C Sliced Green Onions
  • 4 OZ Coarsely Chopped Deli Ham
  • 1 Package Frozen Spinach Souffle (defrosted)

Instructions
  1. Mix defrosted, uncooked souffle, onions and ham, set aside.
  2. Mix bread crumbs and cheese, dip chicken in this to coat completely
  3. Place chicken on lightly greased pan. Scoop souffle mix onto center of chicken breast
  4. Sprinkle with remaining crumb xix.
  5. Bake uncovered at 350 degrees for 30-45 min