Donna's Own Recipes:
MOMMA JEAN’S CHICKEN PIE
(former “Secret” Family Recipe)
1. 4-5 chicken breasts----cooked and cut up (whatever size chunks you prefer!!)—place in 13X9 ungreased casserole dish
2. Spread over ckn: 1 large can/bag Mixed Veggies----(or use Peas & Carrots if you prefer)
3. Mix together: 2 cans cream of ckn soup, ½ cup ckn broth, 8 oz. sour cream. Stir in: celery salt, onion powder, and garlic powder. Spread soup mixture over ckn & vegetables
4. Crush: 1-2 sleeves Ritz crackers. Melt: 1 to 1/1/2 sticks butter Mix together in large zip lock baggie and pound for crushed topping.
5. Spread topping over chicken layers. Bake 20-30 minutes at 350*, till bubbly and crackers are lightly browned.
(when warming leftovers, I add more crumbled crackers and a couple dots of butter!)
Buen Provecho!!!
UNCANNY BAKED BEANS!!
(Charged up with Chili!)
INGREDIENTS:
1 Large can of your favorite Baked Beans
1 can of Pork and Beans
1 can Chili
1 can of Butter Beans
1 small can of Cranberry Sauce
1 lb of ground beef
1 chopped onion
½ lb of bacon (bite size pieces)
1/3 cup BBQ sauce
¼ cup ketchup
2 tbsp brown mustard (spicy mustard)
1 tsp Cinnamon
¾ brown sugar
2 tbsp molassas
Salt
Pepper
Chili Powder (season to taste)
Garlic Powder (season to taste)
Cumin (season to taste)
DIRECTIONS:
1. Brown ground beef, onion, and bacon all together in a skillet. Drain.
2. In a large baking dish or pot, combine all ingredients together.
3. Then add browned beef mixture to the cooking pot.
4. Simmer on stovetop for about 30-35 minutes OR, bake in oven on 350 degrees around 40 minutes.
BUEN PROVECHO!!
BEER BRAT FUSION!
GREAT FOR TAILGATING, OR SPORTS DAY!
INGREDIENTS:
Your Favorite Bratwursts
Dark Beer
Flimsy metal/tin baking pan
DIRECTIONS:
1. Grill your Brats as usual. hint: Poke some holes for extra juicy ventilation!
2. Pour a pool of Dark Beer into the metal/tin baking pan. About half full. Place directly onto the grill! Let the beer get really hot, although not boiling, as your brats are cooking.
3. Once your Brats have fully cooked and shrunk in size, immediately place into the pool of heated dark beer … and watch as they reconstitute back to their original size.
4. Drain and Enjoy! Dress to your own taste!
FRIED PEANUT BUTTER AND JELLY SANDWICH!!
Ingredients:
Already made PB&J
Instant Pancake Mix
Cooking Oil
Powdered Sugar
Cinnamon
Directions:
1. Mix your instant pancake batter in a bowl. (1 serving)
2. Add extra water to water it down a little bit. Try 1/3 cup.
(the thicker the batter is, the thicker your fried crust will be …. Decide upon your own taste)
3. Dip your PB&J sandwich deep into the pancake mixture on either side.
4. Immediately place into sizzling oil on stovetop. (just a shallow pool of oil in a hot skillet)
5. Fry on either side – it takes only a minute or two to fry to a nice browned, battered crust.
6. Finish off with sprinkled powder sugar and sprinkled cinnamon!
BUEN PROVECHO!!
Featured on our July 30th program
Carnivore Chili
Ingrediants:
2 cans store bought chili
1 lb Ground Beef
1 lb Chicken
1 pkg of Bacon
Polka Kielbasa Sausage
1 can Great Northern White Beans
1 can Navy Beans
1-2 cans Black Beans
1 can Cream of Mushroom soup
Chicken Broth (optional)
Sharp Cheddar Cheese (can try Monterey Jack, Colby, PepperJack, etc….)
Ritz Crackers or Fritos (optional)
Seasonings:
Chili Powder
Garlic Powder
Cumin
Parsley
Salt and Pepper
Cinnamon
BBQ sauce (hickory smoked tastes best)
Tobasco Sauce (optional)
Hot Paprika (optional)
Directions:
1. In a crockpot OR large cooking pot (cooking on LOW), empty cans of chili and cans of all beans. (you can choose to drain your beans or not.)
2. While that is cooking on low, you must brown your ground beef. Boil your chicken.
Brown your sausage in bite sized pieces. Cook your bacon.
(These things can be done at your own pace. After each element is cooked and drained and made into bite size pieces (you can chop or pull your chicken) then add them to the chili pot!)
3. If your chili is too thick … feel free to add Cream of Mushroom soup or Chicken
Broth to help maintain chili consistency. (NOT water)
4. Stir Stir Stir
5. Add in your all spices and seasonings. Add to your taste!! (I like a lot of each!)
6. Add a little bit of the cheese to melt into the chili. (– Save the rest of the cheese to top off in your bowl at serving!!)
Featured on our July 26th program
Fresh Catch Casserole
What you need:
Salmon
White fish
Shrimp
Golden Potatoes
Milk, Flour, Butter, Egg, Seasonings
(optional side dish: Asparagus and Phyllo Dough)
Directions:
Cut both fish into over-sized bite sized pieces and separate into bowls for seasoning.
(keep shrimp in form and also place in separate bowl.)
You want to season each bowl with totally different tastes! (for example, one spicy, one sweet or tangy, and one with lemon butter…)
2. Samples: Season shrimp with fresh sqeezed lemon or lime and melted butter.
Season salmon with heavy garlic, pepper, and/or spicy marinade.
Season white fish with soy sauce (maybe throw in some mirin or ginger if you got it.)
(whatever seasonings you’d like to choose!!)
While fish is marinating, peel and boil golden potatoes – to make standard mashed potatoes.
(I recommend using both butter and heavy cream to make smooth and rich…)
Season to your taste.
Meanwhile . . . .
In medium saucepan, bring to a boil: half stick of butter, half cup of flour, half cup of milk.
Simmer and keep stirring …. This is a homemade cream.
You can add more flour or milk to get desired consistency.
(increase measurements if you are making casserole for more than 2 people)
Finally …
In a deep casserole dish, dump all seafood at bottom and mix it up together!
Drizzle homemade cream to top seafood mixture.
Then add your mashed potatoes as top thick layer. Make it puffy and pretty! J
Paint on a beaten egg for browning crisp
Bake at 350* for about 40 minutes.
-- Add some parsley and/or chives to top. YUM!!
BUEN PROVECHO!!!
Optional side dish: wrap fresh asparagus in one sheet of lightly buttered phyllo dough (use spray butter is my trick!)
Leave the head of the aspargus out to be seen. Place on pan and bake in oven until dough is flaky brown. (usually only 10-15 minutes)
Careful – if you under cook it, it will be soggy and chewy.
You want it crispy and crunchy!
Featured on our July 12th program
TUSCANY BURGERS
*In your hamburger meat (can substitute ground turkey) you want to add:
•Chopped Pepperoni
•Chopped Uncooked Bacon
•Garlic Powder, Little Oregano, Salt and Pepper. (season to your taste)
*You can grill, or even cook over stovetop with Extra Virgin Olive Oil
in a skillet.
(helpful hint: press a deep “thumbprint” into the center of the prepared
beef patties for even convection when cooking…)
Meanwhile . . .
*In saucepan, sautee peels of red onion in extra virgin olive oil and pepper.
- Gradually work in some tomato paste or tomato sauce and simmer.
- Follow with adding Red Wine (yum!)
(use to top burgers when done)
*Get creative with your choice of bread! (don’t be boring and go standard)
-I suggest a Ciabatta bread buns or Foccacia bread.
- Cut and lightly butter with a swipe of Olive Oil and shake of garlic.
-Toast it!
*Use thick provolone cheese for taste
BUEN PROVECHO!!!