Beef Stroganoff

6 oz fresh mushrooms, sliced
1 onion (chopped)
1/4 cup butter
2 pounds ground beef
1/4 cups flour
1 tsp salt
2 cups beef broth
1 cup sour cream
1 (12oz) pkg egg noodles, cooked and drained

Sautee mushrooms and onions in 2 TBSP butter until soft and remove from pan.
Add addtional butter or margarine to the pan and melt.
Add beef and cook until browned.
Add flour and salt and stir well.
Add beef broth and cook until slightly thickened.
Add mushrooms and onions, then sour cream.
Heat to simmer.
Do not boil.
Serve over cooked egg noodles.

Sweet and Sour Meatballs

Meatballs:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.

Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper

Cook and stir until thick. Fold meatballs into sauce and serve over rice.

Chicken with 40 cloves of garlic

This is definitely a family favorite! I use a clay cooker for this recipe but I would imagine you could use a large roasting pan with a lid.

1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread

(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.

Cilantro Honey Lime Grilled Chicken Breast

I made this chicken the other night and it was very yummy. I decided to make extra chicken and I used the leftovers for the Honey Lime chicken enchiladas. It made it so much easier for that dinner and was very yummy!

This recipe is from Prudence Pennywise website and these are her words.....

Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing.


Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.

1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Chicken Taco Salad

I found this recipe on ksl's website. They have a lot of good recipes if you are looking for something yummy. Click on this link for the recipe.


http://www.ksl.com/index.php?nid=204&sid=3459962

Taco Salad Made Over

Delicious and easy healthy salad! I decided to use taco seasoning instead of just chili powder...

Go to this link for the recipe:

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=90555

Peanut Chicken Kabobs

YUM YUM! This is by far one of my favorite chicken recipes. This is in the "Favorites" cookbook. It really doesn't take a lot of work either! I like to serve with calrose rice and a green salad. Enjoy! Oh, one more thing. The recipe is huge. I usually only use 2 large pieces of chicken. Then I half the marinade and sauce.

8 boneless, skinless chicken breasts

Marinade:
1 cup cream of coconut (I don't know it coconut milk is the same, but that is what I use)
1/4 cup fresh lime juice
2 TBS vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 tsp ground red pepper

In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4-inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill (I grill) over medium heat for 2 or 3 minutes per side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water 1/4 cup soy sauce
2 TBS cider vinegar
2 TBS brown sugar
1/8 tsp ground red pepper
2 cloves garlic, crushed

Blend ingredients together in small bowl. (I like to either microwave for a bit or heat on the stove to get it all blended. Otherwise the peanut butter is gloppy).