COPYCAT FUJI APPLE CHICKEN SALAD

Romain Lettuce  (or mixed Spring Greens)
Red Onion
Pecans
Tomatoes
Dried Apple Chips
Feta Cheese
Rotisserie Chicken (breast only, no skin)

Fake Fuji Apple Dressing:
3 TBS frozen apple juice concentrate
1 TBS white balsamic vinegar
1 TBS apple cider vinegar
1 TBS garlic powder
1 TBS onion powder
1 tsp Dijon mustard
1/3 cup olive oil

ROSEMARY LINE CHICKEN SALAD

4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped

Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.

Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.

Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4

PORK MEDALLIONS IN BEER AND MUSTARD

1 1/2 lbs pork tenderloin
flour for dusting
salt and pepper
2 to 3 TBS olive oil
1 cup of full bodied beer
 2 TBS Dijon mustard
1/2 tsp dried thyme
1/4 to 1/2 cup cream

Slice pork into thick medallions. Dust generously with flour and sprinkle with salt and pepper. In a large, no stick skillet, saute all the medallions, turning them for 3 to 4 minutes until they are well browned. Pour n beer, blend in mustard and add the thyme. Reduce the heat and simmer for 8 to 10 min.  Add the cream and generously season with salt and black pepper. Simmer another 5 minutes and serve.

BBQ CHICKEN WITH CHEESE AND BACON

4 chicken breast, boneless, skinless
1 16 oz bottle of Italian dressing
1 16 oz bottle bbq sauce
4 slices of cheddar cheese
8 slices of bacon

Marinade chicken in Italian dressing for 30 minutes to and hour. While chicken is marinating, bake bacon until slightly done. Remove chicken from marinade and baste with bbq sauce. Place in baking dish and bake at 350° for approx 20 minutes. Flip the chicken and baste with bbq sauce again and place slightly done bacon on chicken in an "x" . Continue baking for approx 10 minutes or until cooked through. Remove chicken from heat and immediately place cheese on top of bacon to melt.

CHILE COLORADO BURRITOS

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.


chile-colorado-burritos

GRILLED CHICKEN

4 lbs chicken
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp oregano
1 tsp basil
1 tsp garlic
1/2 tsp pepper

Marinate 24 hours. Grill until cooked well.

BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN

1 (2 LB) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water

GLAZE:
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Combines sage, salt, pepper, and garlic and rub over roast. Place in slow cooker with 1/2 cup of water. Cook on low for 6 - 8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last 1 hour of cooking. Serve with remaining glaze on the side.

BBQ CHICKEN

10 chicken breast, salt and pepper to taste. Brown quick and place in baking dish and cover with sauce. Bake 1 hour to 1 1/4 hours covered then uncovered for an additional 20 - 30 minutes.

SAUCE:
3 cups water
1 small onion, grated
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup ketchup
1 TBS Tabasco sauce
1/2 stick butter

Bake at 350°

CROCK POT CHICKEN WITH BOW TIE PASTA

1 pkg Italian dressing mix
16 oz cream cheese
1 can cream of chicken soup
1/4 cup of butter
4 - 6 chicken breast
8 oz bow tie pasta

Place chicken in crock pot. Put first 4 ingredients in a microwave safe bowl and heal until cream cheese is softened and butter is melted. Mix well and pour over chicken. Cook on low for 6 - 8 hours or on high for 2 - 4 hours. Take chicken out and cut up into chunks or shred. Add back to sauce and stir. Serve over cooked bow tie pasta or pasta of your choice

NO-PEEK BEEF TIPS

2 lb beef tips, stew meat, or chuck roast cubed
1 can cream of mushroom soup
1 pkt brown gravy mix
1 pkt Lipton onion soup mix
1 cup water

Put meat in a 9 x 13 baking dish. Mix remaining ingredients and pour over meat. cover with foil. Bake at 300° for 3 hours

BEEF TACOS AND SEASONING

1 lb ground beef
1 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt

Brown ground beef and drain off fat. Combine seasonings in a small bowl. Add 3 TBS of the taco seasoning to the beef along with 2/3 cup of water. Heat on medium heat for 5 - 8 minutes.

Serve with your favorite taco fixins

CROCK POT CHICKEN AND DUMPLINS

4-5 boneless chicken breast 2 T melted butter 2 can cream of chicken soup 1 can chicken broth pepper to taste cook all together on low for 8 hrs. Last 45 min turn on high and add 1 (12 oz) can on canned biscuits that have been quartered. Stir and enjoy!

CHICKEN N DUMPLINS MADE EASY

1 pre-roasted chicken 6 cups canned chicken broth DUMPLINS 2 cups all purpose flour 1 TBS baking powder 1 1/4 tsp salt 1 cup plus 2 TBS milk Directions: Pour your chicken broth in a large, heavy sauce pan and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside To Make Dumplins: Combine the flour, baking powder, 1 1/4 tsp salt and milk in medium bowl. Stir well until smooth, then let the dough rest of 5 min. Roll the dough out onto a floured surface to 1/2 inch thickness. Cut 1/2 inch squares with a knife or pizza cutter. Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20 - 30 min until thick. Stir often. Add chicken and cook another 5 min Season with pepper (no salt need because the broth is salty enough) Enjoy!

CHICKEN RANCH TACOS

3 cups cooked chicken, cut up
1 pkt taco seasoning, beef or chicken
1/2 cup Ranch dressing

Heat a skillet over medium high heat. Add chicken and warm it for a few minutes. Sprinkle on dry taco seasoning. DO NOT add any water! Heat for 5 - 7 minutes until all heated through and powder is stuck to the chicken.

Add ranch dressing and heat additional 2 -3 minutes to warm through.

Serve with taco shells and any fixins' you love

CHEESY VEGETABLE CHOWDER

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

cheesy-vegetable-chowder

CHICKEN ENCHILADA SOUP

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1½ cups milk (I used skim)
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

CHICKEN-ENCHILADA-SOUP

CHEESE POTATO SOUP

Ingredients

• ½ tablespoon extra virgin olive oil or bacon fat
• 1 large yellow onion, diced (approximately 3 cups)
• 2 ribs celery, diced
• 1 medium carrot, peeled and diced
• 1 clove garlic, minced
• 3 Russet potatoes, peeled and diced
• 2 cups low sodium chicken or vegetable stock, preferably homemade
• 1½ cups half and half or whole milk
• 7 ounces shredded cheddar cheese
• 1 teaspoon salt or to taste
• ¼ teaspoon cayenne pepper or to taste
• fresh ground black pepper, to taste
• optional garnishes: fresh parsley and cooked, diced bacon

Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.

CHEESY-POTATO-SOUP

TERIYAKI CHICKEN WINGS

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced
Directions:

1 Place chicken wings in a large shallow baking pan.
2 Bring the remaining ingredients to a boil in a saucepan.
3 Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
4 Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

Read more: <a href="http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback">http://www.food.com/recipe/teriyaki-chicken-wings-175636?oc=linkback</a>

Best Ever Sausage & Tortellini Soup

Ingredients:
3 cups cooked Italian sausage ( have made this using ground beef as well) 
3 cups uncooked tortellini
4 cups water
1 can evaporated milk
6 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
salt & pepper to taste
parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Best Ever Sausage & Tortellini Soup

STEAK BITES

Ingredients

• 1 pound Sirloin Steak (without Much Gristle) Or Pre-cut Beef Tips
•  Kosher Salt To Taste
•  Fresh Ground Black Pepper To Taste
• 2 Tablespoons Butter

Preparation Instructions

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

steak-bites