PROTEINS – Page 140 – Chasing MY Life WHEREVER it Leads ME

Chicken Salad

CHICKEN SALAD
3 cups diced cooked chicken
1/2 cup sliced celery
1 bunch green onions thinly sliced
4 large sweet pickles, minced
1/4 cup mayonnaise
a dash of lemon juice
salt and pepper to taste

Mix all together and chill.
Serve over sliced tomatoes along with fruit and deviled eggs for a complete meal.

♥

Sherried Garlic Scallops with Asparagus & Cherry Tomatoes~Simply Delicious Sunday [7]

This is one of the simplest recipes and smells and tastes great too. It’s the perfect romantic ♥Valentines♥ dinner. I served it with Parmesan Rolls.

30 small bay scallops (about 1/2 pound)
1/2 pound organic spaghetti or linguine
2 teaspoons minced jar garlic
1 bunch chopped green onions
4 Asparagus spears, tender tops cut into small pieces
8 cherry or grape tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 cup cream sherry
shredded Parmesan cheese

In a medium skillet melt butter and oil together and bring to a medium high heat.
Add scallops and saute’ well so that the scallops sear on the edges.
Add garlic and onions and continue sauteing about 5 minutes.
Add Asparagus tops and heat through.
Add sherry and lower heat and cook until a thick glaze sauce forms.
Add tomatoes and heat through.
Toss with prepared pasta.
Shred Parmesan on top and serve immediately.

♥

Slow Cooking Thursday ~ Sweet & Sour Pork

Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

SWEET & SOUR PORK

2 pounds boneless pork chops cut into 1 inch pieces
2 tablespoons peanut oil
15 ounce can tomato sauce
1 large can crushed pineapple
2 cups sliced carrots
1 large Vidalia onion, wedged
1/2 cup Grandma’s molasses
2/3 cup Apple Cider vinegar
1/2 cup brown sugar
3 tablespoon tapioca beads
2 teaspoons paprika
2 teaspoon salt

Heat peanut oil in a skillet.
Brown the pork pieces.
In your slow cooker whisk together the tomato sauce, molasses, vinegar, brown sugar, paprika and salt.
Add carrots and onion wedges.
Stir to coat well.
Add browned pork pieces and stir until well coated.
Cook on low 7-8 hours until meat is tender.
Serve over rice or pasta.

♥

Slow Cooking Thursday ~ Cherry Pork Chops & Potatoes

Hosted by Sandra at Diary of a Stay at Home Mom

CHERRY PORK CHOPS & POTATOES

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks
1 can Comstock cherries

Melt butter in a large skillet.
Sprinkle salt and pepper generously on both sides of chops.
Brown chops on both sides.
While chops are browning, wash the potatoes and slice into 1/4 inch slices.
Spray crock pot with PURE.
Whisk together the soup, milk and sour cream.
Layer potatoes slices, cheese chunks and soup mixture 2 or 3 times.
Lay pork chops on top.
Pour cherries over everything.
Cook on low 6 hours.

I can’t wait to try it with Comstock peaches!

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Slow Cooking Thursday ~ Chicken in Italian Cream

Hosted by Sandra at Diary of a Stay at Home Mom

CHICKEN IN ITALIAN CREAM

1 1/2 pounds chicken breast tenders, cut in half
1 package Good Season Italian dressing mix
3/4 cup water
1 teaspoon Better than Bouillon Chicken Base
1 medium Vidalia onion, chopped fine
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup sour cream
Hot linguine

Combine water, Italian dressing mix and bouillon in a large Ziploc bag.
Add chicken tenders and onions. Marinade at least 2 hours or overnight is better. I like to prepare the chicken after dinner the night before so it can let it sit in the refrigerator overnight.
Place chicken in slow cooker and pour marinade over top.
Cook on low 3 hours.
Beat together the cream cheese, heavy cream and sour cream.
Pour over chicken and cook another hour.
I like to make boiled potatoes and mash them with a bit of butter only with salt and pepper. When you spoon the Italian cream over them it tastes so smooth and creamy or you can serve it over hot linguine.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

♥

Slow Cooking Thursday ~ Linguine & Chicken or Italian Chicken

Hosted by Sandra at Diary of a Stay at Home Mom

LINGUINE & CHICKEN or ITALIAN CHICKEN
2 pounds chicken tenders, cut in half
1/3 cup flour
1/2 teaspoon each sea salt & white pepper
1 heaping teaspoon Italian Seasoning
1 teaspoon ground basil
olive oil
1 medium Vidalia onion, chopped
1 can diced tomatoes with herbs
2 teaspoons minced garlic, jar
1 1/3 cups boiling water
1 teaspoon Better than Bouillon chicken base
Fresh cooked linguine
Parmesan cheese
Garlic Bread

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Brown chicken pieces until golden on each side, but not cooked through. With a slotted spoon transfer to slow cooker.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add tomatoes, boiling water and chicken base until well blended.
Bring to a boil.
Pour over everything.
Cook 4 hours on low.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

You can also skip the skillet portion, but need to increase the cooking time by 1 hour. I prefer the grilled edges to the chicken and onions.

This recipe can also be made without slow cooking: but I prefer slow cooking which I believe makes for much more tender chicken pieces.

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Brown chicken pieces until golden on each side and cooked through.
Whisk together water (reduced to 2/4 cup if not slow cooking) and chicken base until well blended. Add tomatoes. Pour into skillet.
Bring to a boil. Reduce heat and simmer 10 minutes.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

While I call this Linguine and Chicken we much prefer to have it over Parmesan Potatoes and that’s when we call it Italian chicken.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

♥

Simply Delicious Sunday [2] ~ Chicken Paprika in Balsamic Cream Sauce & Banana Blueberry Crunch

Won’t you join us?

When I was a little girl we went a restaurant on the west coast called the Sea Lion for special occasions. The restaurant sat right on the beach and my favorite time to go was during a storm. My family always reserved a window table in advance. The waves would crash up on the windows while you were eating and it created such an ambiance that ALL food tasted better in my opinion. I wasn’t much on fish back then (silly me) so I would always order their Paprika Chicken which I have not yet been able to completely duplicate, but have settled for this recipe until I can. The flavor is similar, but creamy. Their recipe was more like a broasted chicken, but the flavor combination was just so unique!!

CHICKEN PAPRIKA IN BALSAMIC CREAM SAUCE
2 pounds chicken tenders
1/2 teaspoon each sea salt & white pepper
1/2 cup flour for dredging
1 tablespoon + 2 tablespoons Hungarian sweet paprika
2 teaspoons minced garlic, jar
2 large bunches green onions, thinly sliced
olive oil
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 1/2 cups boiling water
1 teaspoon Better than Bouillon chicken base
1/2 cup heavy cream

Mix together the sea salt, white pepper and 1 tablespoon of paprika with the flour in a plastic bag.
Coat each chicken tender well with flour seasoning mix. Reserve any remaining flour mixture.
In a large skillet heat olive oil.
Brown chicken pieces until golden on each side, until almost cooked through, set aside.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add balsamic vinegar and lemon juice to deglaze the pan scraping up any bits stuck to the pan for added flavor.
Whisk the boiling water, chicken base 2 tablespoons paprika together until smooth.
Bring to a boil.
Add any remaining flour seasoning mix and whisk until smooth.
Reduce heat, return chicken to pan and simmer 5-10 minutes.
Add cream and simmer 5-10 minutes more until chicken is cooked through.
Serve over egg noodles or mashed potatoes.

BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

Preheat oven to 350 degrees
Layer exactly as listed in even layers
Bake 45-60 minutes until it tests done

I look forward to seeing your home style recipes! Don’t forget to link your specific recipe post link on Mr. Linky so we can see what’s cooking at your house! Be sure to put the title of your recipe in parenthesis! It makes it so much easier for everyone to search for recipes.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Slow Cooking Thursday ~ Hungarian Goulash

Go see what’s cooking at Diary of a Stay at Home Mom where Slow Cooking Thursday is hosted by Sandra

HUNGARIAN GOULASH Serves 4-6
2 pounds chuck steak or roast, cut into bite size pieces*
1 small Vidalia onion, diced
2 teaspoons minced garlic, jar
1/2 teaspoon each sea salt and white pepper
1 heaping tablespoon sweet paprika
1/3 cup flour
1 can plain diced tomatoes, undrained
1 cup sour cream
2 cups dry egg noodles

Spray sides of 3 quart slow cooker with PURE.
Pour 1/2 of the tomatoes into the slow cooker.
Add the onions and garlic.
In a bag combine the flour, paprika, salt and pepper.
Coat beef pieces well, using all of the mixture by patting into the beef pieces.
Add to slow cooker.
Pour remaining tomatoes over top.
Cover and cook on low 8 hours until meat is tender.
Just before serving, add the sour cream and heat through.
Serve over prepared egg noodles.

*Don’t cut the fat off. It’s that fat that helps make the meat tender. And you do need a little in your diet.

Normally the meat, onion and garlic would have been sauteed in an oil or butter and you would have spent time at the stove doing that. Now we have eliminated the time and the fat. It is still just as tasty too! So, in our opinion the 1st rework recipe is a total success!

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

♥

Favorite Ingredient Friday blends into Homemaker Monday ~ Cookie Edition & Bonus Honey Baked Ham glaze

Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

Homemaker Mondays is hosted by Jen at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
Cream butter and peanut butter together.
Add the sugars and cream again.
Add the vanilla and eggs and cream until smooth.
Gradually add flour mixture until well blended.
Add oatmeal until well blended.
Add nuts and combine well.
Add chocolate chips and combine again.
Add raisins and mix well.
Drop by spoonfuls onto a greased cookie sheet.
Press down slightly.
Bake 12-15 minutes.

My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
Gradually stir in cornflakes until well blended.
Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
Decorate with red hots.
Let cool.
If your house is warm – chill in refrigerator until set.

CRUMB COOKIES
(This is a large recipe and is great for using up all those holiday crumbs)
1 cup sugar
1/2 cup packed brown sugar
1 cup butter
3 eggs
1 pound crumbs (cookies, cake and/or crackers)
1/4 cup milk
1 cup molasses
1 teaspoon cinnamon
3/4 teaspoon ground gloves
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup ground nuts
2 cups chopped golden raisins

Preheat oven to 350 degrees.
Sift together the flour, salt, cinnamon, baking powder, baking soda and cloves. Set aside.
Cream butter.
Add sugars and cream again.
Add eggs and cream yet again.
Add molasses and beat until fluffy.
Add crumbs and blend well.
Add milk, raisins and nuts and blend well.
Gradually add flour mixture.
Chill dough for at least an hour.
Roll into 1 1/2 inch balls and then roll in a bowl of fine sugar.
Place on a lightly greased cookie sheet and press down gently.
Bake 15-20 minutes.

and just for Janet:

OLD FASHIONED RUM BALLS
1/4 cup dark or golden rum (I also use spiced sometimes)
3/4 cup vanilla wafer crumbs (I use my mini food processor)
1/2 cup butter, melted
1/2 cup finely ground walnuts
4 cups powdered sugar

Melt the butter
Mix in sugar, cookie crumbs, nuts and rum.
Chill until firm.
Roll into balls.
Roll in coconut, more nuts, colored sugar or leave plain.
You can also change the flavor by adding 1/4 cup cocoa.

HONEY BAKED HAM GLAZE

1 cup honey
2 cups brown sugar
1 cup pineapple apricot preserves
3 ounces orange juice concentrate
1/2 teaspoon ground cloves
7-10 pound ham, spiral cut

In a small food processor combine all the ingredients and pulse until smooth.
Heat in a small saucepan until translucent.
Let cool to lukewarm.
Place ham in a shallow roasting pan.
Pour glaze over ham making sure to allow glaze to run in between spiral layers.
Cover and allow to sit 48 hours in refrigerator.
Bring to room temperature before baking.
Wrap tightly with foil.
Bake at 200 degrees for 6-7 hours until done.
Unwrap and baste once an hour making sure to get glaze between the layers.
Unwrap, increase heat to 450 degrees and bake another 15 minutes for a crisp skin.

Red and green shredded beef burritos

These are the greatest burritos for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas.

Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.

Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.

♥

Ortega Chile Bake ~ $5 DLinner in this Case

$5 Dinners Tuesday is hosted by Erin at $5 Dinner Challenge

It’s cold and snowy here today. A day that just cries for a really hot lunch! SO I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here today so nothing was planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is the perfect recipe for leftover Pot Roast.

ORTEGA CHILE BAKE
Left over shredded beef (technically 0.00 since it was already accounted for)
1 can cream of celery soup (.96)
3 cups AL DENTE pasta noodles (1.12)
1 can diced green chiles, drained (.89)
1 cup shredded cheddar cheese (1.12)

Drain chiles.
Stir soup and chiles together.
Stir in beef until well blended.
Add pasta and mix well.
Pour into a greased 9×9 baking dish and top with cheese.
Bake at 350 degrees for 30 minutes.

♥

Tempt My Tummy Tuesday ~ Chicken Bruschetta Skipper Style

Hosted by Lisa at Blessed with Grace.

CHICKEN BRUSCHETTA SKIPPER STYLE
2 large boneless & skinless chicken breasts, cut into bite sized pieces
3+3 tablespoons butter
1 cup milk
1 tablespoon minced garlic, jar
8 oz. jar marinated artichoke hearts
2 tablespoons Classico tomato pesto
1 small onion, diced
4 tablespoons flour
8-16 ounces cooked pasta
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese

Pre-heat oven to 350 degrees.
Cook pasta, drain and set aside.
Melt first 3 tablespoons butter in large skillet.
Saute’ chicken pieces a few minutes and then add onion and garlic. Saute’ until cooked through.
In a small food processor chop artichoke hearts until smooth and creamy.
Drain chicken and onion mixture.
In the same skillet, melt the additional 3 tablespoons of butter. Whisk in the flour until golden. Add milk and whisk until smooth.
Add the artichoke hearts and pesto and blend until smooth.
In a large mixing bowl toss the pasta, chicken mixture and sauce mixture with the Parmesan cheese and mix well.
Pour into a greased 9×9 casserole.
Top with mozzarella cheese.
Bake 30-45 minutes until crispy.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Category: PROTEINS