Spicy Chicken Turnovers

1 Rotisserie Chicken skinned and peeled off the bone
1 can of corn drained
1 onion chopped
1 red pepper chopped or red pepper flakes
1 jalapeno chopped and seeds taken out
chopped or minced garlic
seasoning of choice  I used applewood
1 jar of turkey gravy
2 tbs of olive oil
a splash of lemon juice
2 sheets of frozen puff pastry dough
1 egg beaten

Preheat oven to 400

Saute the corn, onion, pepper jalapeno and garlic in olive oil a couple of minutes, then turn off the stove.  Add chicken,gravy, lemon juice and seasoning.
Unfold the pastry dough and cut into 4 squares.  Divide the chicken mixture in the center of each one.  Brush the edges with the egg and fold over like a triangle and press together with a fork.  Place them on a sprayed cooking sheet and brush the tops with remaining egg.  Bake about 15 minutes until golden brown.
Yummy, like a chicken pot pie in a pastry.

St Pattys Day Reuben Casserole

We tried something different St Pattys Day and it was a hit.  If you like a Reuben Sandwich, try this.

I cooked my corn beef brisket in the crock pot for a good 12 hours on low just covering with some beef broth and water to simmer.  Then I cutoff the fatty parts and shredded the corned beef, it was easy to do this after leaving in the crock pot that long. I believe it was 3 lbs.

5 cups uncooked egg noodles
1 pkg fresh sauerkraut ( this was with the corned beef at the meat dept)
2 cans of cream of chicken soup undiluted
3/4 cup milk
1 large chopped onion ( I used my mini food processor) You could also buy the frozen already chopped
3 tablespoons dijon mustard
chopped or shredded corned beef
2 cups shredded swiss cheese
3 slices rye bread
2 tablespoons melted butter

Cook the noodles
Combine the sauerkraut, soup, milk, onion and mustard
Drain the noodles and stir into the sauerkrat mixture
Transfer to a greased 9 x 13 pan
Sprinkle the corned beef and cheese on top

Put the bread in food processor and chop, then coat it in the butter, sprinkle on top of casserole and bake uncovered at 350 for 45 minutes

Triple Delicious Chocolate Cake

Do you have a chocolate craving like we do?  My family loves this chocolate cake recipe.  We made it yesterday after Brylie and I did horseplay.  She helped and yummy.

1 pkg Duncan Hines Fudge or Devils Food cake mix
1 pkg chocolate instant pudding
1 8 oz container sour cream
 4 eggs
 1/2 c water
 1/2 c canola oil
2 cups dark chocolate chips

Put first 6 ingredients in a bowl and mix  then add the chips
Spray a bundt pan and lightly dust with flour
Bake at 350 for 60 minutes

I use a dark chocolate sauce on top when cooled.

Chicken Parmesan Roll

Here's a recipe I took a take on last night from Food Network.   It was delicious.

In a seasoned cast iron skillet add: Preheat oven to 450
1 cup of fat free chicken broth
3 cloves of garlic minced
1 14.5 oz can of diced tomatoes with jalapeno's or  what ever blend you like
basil, salt and pepper
Put the cast iron skillet in the oven to roast for about 20 minutes


While that is cooking
flatten 3 boneless breast
season with kosher salt and pepper - place smooth side down
sprinkle mozzarella and italian blend of shredded cheese  on top
sprinkle on some parsley and roll up starting at the short end and secure with a tooth pick

2 egg whites beated in a bowl
Panko bread crumbs with some parmesan in a bowl
Dip the chicken in the egg white and then the bread crumbs to coat.

When I took the tomatoes out, I transfered them to another dish and used the pan to cook the chicken.
I used olive oil and simmered about 10 minutes on each side to get nice and brown and cooked through.  I then added the tomato mixture to the pan before serving.

I served this with polenta sliced and put on a cookie sheet with some marinara on 350 for 20 minutes
I baked this while chicken is cooking.

It was tasty and everyone here loved it.

Beef Jerky

London Broil was on sale this week.  Great time to make beef jerky.  Keith loves it.  I try to keep some in the freezer but it doesn't last long around here.

Ask the butcher to slice the london broil for you.  Just say you're making jerky and they should know what to do.

I marinade my jerky overnight.

Put the london broil in a large ziplock or tupperware container
Add to coat well.  The amount you use depends on how much meat you have, I don't drown the meat.

liquid smoke
worcestershire sauce
Dales seasoning
fresh garlic minced
Pickapeppa sauce
red pepper flakes
salt and pepper

marinading

After you marinade overnight in the fridge, you place in a dehydrator.  I have a Nesco American Harvest that works great.  We use the dehydrator a lot in the summer for peppers, tomatoes, apples, etc. 

155 for 4-6 hours.  (It will just get crispier the longer it is on)

Keith will be so happy when he gets home from school.

Pork and Beans

Today is pinto beans with pork.  Good protein that sticks.  Just don't forget the beano. LOL
I add a little spice and play around always trying something different since this is a staple in our family.


1 pkg dry pinto's
a couple strips of bacon depending on how much fat you want to add
1 frozen package of onions and pepper
several garlic cloves minced
1 small jar of salsa or diced tomatoes with green chilis
kosher salt
ground black pepper
freeze dried jalapeno flakes
red pepper flakes
grated cheddar cheese

Pork Tenderloin
Bake the pork tenderloin in the oven at 350 wrapped in foil for 30-45 minutes depending on the size
You can do this the night before if you want

Soak the beans overnight...rinse and cover with water about an inch above the beans. Turn on the stove and let them boil low for a couple hours.  Then begin to add your ingredients.

I fry up some bacon until it is not completely done and crispy.
minced garlic ( I use the garlic I store in olive oil in the fridge, I put some in my mini food processor and you get some oil in there as well)
saute the onions/pepper and garlic before adding
Cut the tenderloin into bite size chunks and add to the beans
add all the ingredients and simmer for about another hour.
MAKE SURE OU DON'T LET THE BEANS DRY OUT..ADD WATER AS NEEDED BUT NOT TO MAKE A SOUP.. STIR TO KEEP FROM STICKING TO THE PAN

When serving, grate cheddar cheese on top, it's similar to a chili

Butternut Squash Medley

1 large butternut squash peeled and cut into small chunks ( butternut can be peeled with a potato peeler, I cut mine in half first, take out the seeds and peel.)
2 large onions quartered and cut into wedges
4 garlic cloves - I take my garlic that we harvest and peel the cloves and put into jars of olive oil & then keep in the refrigerator.  When I need to sautee, it's easy to get garlic and olive oil  just by spooning out a couple cloves with the oil.
olive oil
1 pkg frozen green beans
2 tsp freeze dried basil
salt
pepper
1/2 c water
(I always add some fresh ground nutmeg to all my butternut) optional.

Heat the oil and garlic in pan.  Add the onion, then the butternut, green beans, 1/2 c water and basil, salt and pepper.  Cover and reduce the heat to med low until you can stick a fork in the squash and it is tender.  About 20 minutes.