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Recipes
Chili taco Soup
By jbrockel
1. Cut large pieces stewed meat in half and brown in large nonstick skillet
- 2 lbs lean stew meat
- 2 15 oz cans stewed tomatoes, Mexican or regular
- 1 envelope dry taco seasoning mix
- 2 15 oz cans pinto beans
- 15 oz can whole kernel corn
- 3/4 cup water
Chicken and Wild Rice Casserole
By jbrockel
irections Microwave bacon on high (100% power) 1 minute
- Hands-On Time: 15 minutes
- Ready In: Low 3 to 4 hours
- Yield: 4-6 servings
- Ingredients
- 2 slices bacon, chopped
- 3 tablespoons olive oil
- 1 1⁄2 pounds chicken thighs, trimmed of excess skin
- 1 ⁄2 cup diced onion
- 1 ⁄2 cup diced celery
- 2 tablespoons Worcestershire sauce
- 3 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon dried sage
- 1 cup converted long-grain white rice
- 1 package (4 ounces) wild rice
- 6 ounces brown mushrooms,* wiped clean and quartered
- 3 cups hot chicken broth, or enough to cover chicken
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
Spinach Tortellini Soup
By jbrockel
In a large pot over high heat, combine the spinach and chicken broth
- 1 (10 ounce) package frozen chopped spinach
- 2 (14.5 ounce) cans chicken broth
- 1 (9 ounce) package cheese tortellini
- 1/4 tablespoon dried basil
- 1/4 tablespoon garlic powder
- salt and pepper to taste
Buttercream Frosting
By jbrockel
Mix sugar, butter, vanilla and salt
- 1 lb of Confectioners Sugar
- 8 oz. butter soft (2 sticks)
- 1 1/2 cups of Heavy Cream - must be room temp or the icing will curdle
- 1 1/2 tbs Vanilla
- Pinch of salt
Thai chicken Skewer Wraps
By jbrockel
Blend cilantro, 4 T. brown sugar, 2 T
- 1 cup fresh cilantro leaves, packed
- 6 T. brown sugar, divided
- 6 T. fresh lime juice, divided
- 2 T. Thai red curry paste, divided
- 1/4 tsp red pepper flakes
- Salt to taste
- 2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 1/4 cup shallots, chopped
- 1/4 cup soy sauce
- 2 T. fresh ginger, chopped
- 3 garlic cloves, chopped
- 16 Boston or bibb lettuce leaves
- 16 strips each red bell pepper and cucumber
- Lime wedges
ROYAL RIB - EYE ROAST
By jbrockel
Combine thyme, rosemary, sage, garlic salt, and pepper
- 1 tbsp. thyme
- 1 tsp. rosemary
- 1 tsp. rubbed sage
- 1 tsp. garlic salt
- 1 tsp. pepper
- 1 beef rib eye roast (4 lbs.)
HONEY MUSTARD PRETZEL CHICKEN
By jbrockel
Preheat the oven to 400° and line a cookie sheet with foil
- 4 cups pretzels (coarsely crushed)
- 1/2 cup olive oil
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1/4 cup water
- 3 Tablespoons red wine vinegar
- salt and pepper, to taste
- 6 boneless skinless chicken breasts
Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice
By jbrockel
- To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat
- 3 tablespoon vegetable oil, plus more for drizzling
- 1 1/2 cup white rice
- Salt and black pepper
- 5 1/2 cup chicken stock
- 2 pound chicken tenders, cut into bite-size pieces
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 red bell pepper, chopped
- 1 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 2 tablespoon all-purpose flour
- 10 ounce box frozen corn kernels
- 2 oranges
- Zest and juice of 1 lime
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
stuffed peppers with Ground Beef & Rice
By jbrockel
Directions for stuffed peppers with ground beef and rice Cut tops off peppers; remove seeds and membranes
- 6 green bell peppers
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef or chuck
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Chicken in Milk
By jbrockel
Brown a whole chicken in copious amounts of olive oil or butter
- pint of milk, , a cinnamon stick, and unpeeled garlic cloves.
- 3 teaspoons of lemon extract.