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RECIPES

The following recipes have been and still are family favorites. Some are new and some are old …

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BAILEY’S SALTED CARAMEL FUDGE   (from the website Shugary Sweets)

  • 2 cups white chocolate chips
  • 1 jar (7 oz) marshmallow fluff
  • 2 cups granulated sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup Bailey’s Irish Cream OR 1/4 cup heavy whipping cream
  • 3/4 cup unsalted butter
  • pinch of kosher salt
  • 2 cups caramels (unwrapped)
  • 1 teaspoon heavy whipping cream
  • sea salt flakes

Line an 8” or 9” square backing dish with parchment paper. Set aside.

In the bowl for a stand mixer add white chocolate chips and the jar of marshmallow fluff. Set aside.

In a large saucepan melt butter. Stir in sugar, heavy cream and kosher salt. Cook and stir over medium heat until mixture begins to boil. Boil for 4 minutes, stirring continuously.

While mixture is boiling, add caramel candy and 1 teaspoon of heavy whipping cream to a microwave safe bowl. Heat on HIGH for 30 seconds and stir. Repeat 3 to 4 times until smooth and melted.

Remove butter mixture from heat after 4 minutes of boiling and pour over white chocolate chip mixture in bowl. Using the whisk attachment for the stand mixer, beat for about one minute, just until white chocolate chips are melted.

Add in melted caramel and stir once with wooden spoon.

Pour into prepared baking dish. Sprinkle top with a few sea salt flakes.

Let set for 4 hour or overnight in the refrigerator.

Cut into bite size pieces and enjoy. Can be stored in an air tight container in the refrigerator.

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BEEF BURGUNDY

  • 3 pounds lean stew meat
  • 1 can cream of mushroom soup
  • 3/4 cup burgundy wine
  • 1 package dry onion soup mix

In a large oven proof baking dish; mix together cream of mushroom soup, burgundy wine and dry onion soup mix. Mix well. Cut meat into bit size pieces. Add meat to wine mixture and MIX WELL!!!

Cover tightly and bake for 3 hours at 325 degrees. Serve over hot buttered noodles.

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BRANDY EGGNOG CHEESECAKES   (with Gingersnap Crust)

Crust

  • 16 Gingersnap cookies, finely crushed (1cup)
  • 2 tablespoons salted butter, melted
  • **Follow directions in Section 1**

Cheesecake

  • 2 – 8 oz pkgs cream cheese, softened
  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 teaspoon brandy
  • 1/2 teaspoon vanilla
  • 1/2 cup eggnog
  • **Follow directions in Section 2**

Topping

  • 1 cup heavy whipping cream
  • 6 tablespoons powdered sugar
  • 2 tablespoons brandy
  • **Follow directions in Section 3**
  • Directions: Section 1 – Crust
  1. Preheat oven to 325 degrees. Add cupcake liners to a regular-size cupcake pan.
  2. In a mixing bowl, using a fork, mix together gingersnap cookie crumbs and butter until mixture is evenly moistened.
  3. Divide mixture evenly among 12 paper lined muffin cups, adding about 1 tablespoon to each cup. Press into bottoms.
  4. Bake crust for 5 minutes, then remove from oven and allow to cool.

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Section 2: Cheesecake

  1. In small mixing bowl, whisk together granulated sugar, flour and nutmeg, set aside.
  2. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and mix together on low speed just until smooth. Mix in 3/4 cup of brandy and vanilla.
  3. Mix in the eggs one at a time, beating slowly and scraping the side of the bowl after each addition. Blend in eggnog.
  4. Tap the mixing bowl forcefully against counter top to release some of the excess air bubbles.
  5. Divide batter among 12 muffin cups (over crust layer), adding about 1/4 cup of batter to each.
  6. Bake cheesecakes for 20 to 23 minutes until cheesecakes barely jiggle in the center. Remove from oven and allow to cool 1 hour at room temperature.  Cover with plastic wrap and refrigerate 2 hours.

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Section 3: Topping

  1. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and 2 tablespoons of brandy.  Continue to whip on high until stiff peaks form.
  2. Pipe the whipped cream on top of cheesecakes, and then sprinkle lightly with nutmeg. Refrigerate.
  3. Remove cheesecake from refrigerator a half hour before serving.

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BUBBLE BAKED PANCAKE

  • 1/2 cup milk
  • 1/2 cup flour
  • 2 eggs
  • dash of nutmeg

Preheat oven to 425 degrees. Mix above ingredients, don’t worry about lumps. Pour mixture into a greased and floured 8″ pie pan or cast-iron fry pan. Bake for 20 minutes.

Remove from pan, sprinkle with powdered sugar and juice of lemon or orange marmalade.

Makes 1 serving

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CHICKEN BREASTS IN ORANGE SAUCE

  • 1/2 cup all-purpose flour, unsifted
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • dash of pepper
  • dash of garlic powder
  • 6 halved chicken breasts, boned and skinned
  • 6 tablespoons olive oil
  • 1 can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup orange juice
  • 1 cup dry  white wine (or 1/2 cup broth & 1/2 cup orange juice)
  • 1/4 teaspoon nutmeg
  • 6-8 tablespoons brown sugar
  • 2 cups carrots, diagonally sliced
  • cooked white or brown rice

Blend four, salt, paprika, pepper and garlic powder.  Coat chicken breasts with the flour mixture.  Heat oil in an electric frying pan; brown chicken breasts well on both sides in the hot oil. While the chicken is frying, blend soup, chicken broth, wine, nutmeg and brown sugar until smooth.  Stir in carrots. Remove cooked chicken breasts from frying pan, drain off remaining oil. Return chicken to frying pan; pour soup and carrot mixture over chicken. Cover and cook at 225 degrees for about 45 minutes or until carrots are tender. Serve over cooked white or brown rice.

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CREAM SCONE

  • 6 cups flour DO NOT SIFT
  • 1-1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, unsalted
  • 2 cups heavy cream
  • 3 eggs
  • 1-1/2 teaspoons vanilla
  • orange zest (optional)

Preheat oven: 375º.

Stir together, with whisk, flour, sugar backing powder and salt. Cut in butter until it resembles coarse mealy crumbs.

Whisk, until slightly bubbly, heavy cream, eggs and vanilla.

Add wet ingredients to dry ingredients and with a spatula work (fold) in a circle until it resembles a rough ball. Turn onto floured surface. Pat (shape) into a ball and divide in two.

Knead each ball 2-4 times (add fruit at this point). Pat (shape) into a circle, cut into 6 wedges and bake until lightly golden brown at edges and not wet inside (approximately 15 minutes).

Makes 12

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EGG-SAUSAGE BREAKFAST MINI CASSEROLES

  •          cooking spray
  • 1 lb. breakfast sausage (I use Jimmy Dean hot sausage)
  • 1 medium onion, finely diced
  • 16 large eggs
  •  dash of kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 cup grated cheddar or pepper jack or swiss cheese
  • 1 medium green bell pepper, finely diced
  • several dashed of hot sauce (optional)

Preheat oven to 350°. Generously coat 18 muffin cups with cooking spray (regular size cupcake pans).

In a large skillet, crumble and cook the sausage over medium high heat until it’s about three-quarters browned.  Add the onion, reduce the heat to medium low and continue to cook the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Set the skillet aside to cool.

Crack the eggs into a bowl and add the salt, black pepper and chili powder.  Whisk to combine. Add the cheese and bell pepper and stir in and when the sausage has cooled slightly, add it by the spoonful and stir until it’s all mixed together.

Use a 1/3-cup measure to scoop the mixture into the muffin cups and bake them until they’re puffy and just barely set, 20 t 22 minutes.

After they are out of the oven, the casseroles will start to flatten just a little bit within a minute or two. This is normal!  Run a knife around the edge of each muffin cup and serve them warm or freeze.

***NOTE***

These casseroles freeze beautifully!  Just seal them tightly in plastic zipper bags.  Reheat in the microwave when you’re ready to serve them (follow your microwave instructions)

Things can be changed up…I have added finely chopped spinach instead of bell pepper and fresh diced chilies instead of chili powder and I have used all types of different chesses.

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GOLDEN PARMESAN CHICKEN

  • 1-1/4 cups Parmesan cheese, shredded
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup butter, melted
  • 4-6 chicken breasts, bonnet & skinned

Heat oven to 400 degrees.  Grease a rectangular baking pan.

Mix cheese, salt and pepper.  Dip each chicken breast into the melted butter, then coat with cheese mixture and place in baking pan.  Bake uncovered for 15 minutes.  Turn chicken over; continue baking uncovered for 15 minutes or until golden brown.

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GRANDMA’S JELLO SALAD

  • 1 package (3 oz) lemon jello
  • 1 package (3 oz) lime jello
  • 2 cups boiling water
  • 16 ounces cottage cheese
  • 1 cup canned evaporated milk
  • 1 cup mayonnaise
  • 1 can (14 oz) crushed pineapple-DO NOT DRAIN
  • 1 cup pecans, chopped (optional)

In a very LARGE bowl dissolve lemon and lime jello in boiling water. Add remaining ingredients, being sure to mix well. You may either keep mixture in this mixing bowl or pour into smaller molds. Chill mixture overnight or until it is very firm.

This makes recipe makes enough to feed a small army or in Grandma’s family, all of the Portuguese relatives at t picnic.

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FRUIT CRISP

  • 1 cup bisquick mix
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 2 cans water packed fruit or 2 pkgs frozen fruit, thawed
  • tapioca

Preheat oven at 400 degrees.

Place partially drained/thawed fruit in greased baking dish. Sprinkle some tapioca over top of fruit and then mix well. Combine bisquick mix with sugar and cinnamon, stir in melted butter until crumbly. Sprinkle over fruit. Bake 25 minutes. Serve hot or cold with cream or ice cream.

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HAWAIIAN MEATBALLS

Meatballs:

  • 2 lbs ground beef
  • 1 teaspoon garlic powder
  • 1 small white onion, finely chopped
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground ginger
  • 2 tablespoons bread crumbs
  • 1 canned water chestnuts, chopped

Sauce:

  • 1 can (19 oz) pineapple chunks, reserve juice
  • 2 tablespoon cornstarch
  • 1 cup juice from canned peaches & pineapple
  • 1 cup honey
  • 2 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 can (19 oz) pineapple chunks
  • 1 can (15 oz) peach slices, reserve juice

Blend the hamburger with the remaining meatball ingredients in a large bowl. Wet hands and form meatballs, placing them on a foil wrapped cookie sheet and bake at 400 degrees for 25 minutes. Transfer meatballs to an ovenproof casserole dish. Add pineapple chunks to meatballs, reserving juice.

Dissolve cornstarch in peach and pineapple juices in a small saucepan.  Add remaining sauce ingredients. Bring to a boil, stirring constantly. Simmer for 2 minutes. Carefully pour over meatballs and mix gently. Cover and bake at 350 degrees for 45 minutes.

Add 1 cup peach slices during last 10 minutes of cooking, if desired.

Serve over hot cooked rice.

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HONEY AND WALNUT CRUSTED SALMON

  • 4 6oz salmon fillets
  • 3 tablespoons honey
  • 3 tablespoons grained mustard
  • 1/2 cup finely chopped walnuts
  • Salt and pepper, to taste

Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray. Rinse salmon and pat dry. Place skin side down on baking sheet and season with salt and pepper. Stir together honey and mustard; spoon over the top and sides of the salmon fillets. Sprinkle with walnuts and bake for 10 to 15 minutes or until salmon is cooked to your liking.

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LEMON SHEET CAKE

You will need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) for this recipe.

CAKE:

  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk, room temperature
  • 3 tablesp spoons grated lemon zest
  • 1/4 cup  juice from 3 lemons
  • 1 teaspoon vanilla extract
  • 1-3/4 cups granulated sugar
  • 12 tablespoons unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 egg yolk, room temperature

GLAZE:

  • 3 cups confectioners’ sugar
  • 3 tablespoon lemon juice
  • 2 tablespoon buttermilk

For the cake:  Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13×9 inch baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice and vanilla in liquid measuring cup.

With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute.  Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes.  Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

For the glaze:  Meanwhile, whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.

**SPECIAL NOTE**:  Cake Flour Substitute

The Lemon Buttermilk Sheet Cake benefits from the use of cake flour—a low protein flour that lends a fine texture and tender crumb to many baked goods. However, if you do not have cake flour on hand, there is an alternative. For every cup of cake flour substitute 7/8 cup all purpose flour and 2 tablespoons cornstarch. For this recipe you would use 2 cups plus 3 tablespoons all purpose flour and 5 tablespoons cornstarch.

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LINDA’S SHEPHERD’S PIE

  • 1 lb. ground beef
  • 1/2 lb. ground sausage (I use Jimmy Dean Hot Sausage, bulk)
  • 1/2 cup onion, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 teaspoon garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • dash pepper
  • 2 teaspoons Worcestershire sauce
  • 1 (12 oz jar) beef gravy
  • …….. mashed potatoes
  • …….. grated cheese

Preheat oen to 425°. Brown ground beef, set aside. Brown ground sausage, set aside. In pan drippings brown onion & garlic. Add basil, oregano, salt, pepper; mix well. Add ground beef and ground sausage; mix well. Add Worcestershire sauce, zucchini, carrots, peas & corn; mix well. Stir in beef gravy. Bring to a boil, then transfer to an ovenproof baking dish. Spread mashed potatoes over meat mixture. Sprinkle with cheese. Bake for 15 minutes.

Serves 4 to 6

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MINI IRISH CREAM CHOCOLATE CHEESECAKES

Makes 12

  • 1 cup Oreo crumbs (12 cookies)
  • 2 tablespoons butter, melted (6 teaspoons)
  • **Follow directions in Section1**
  • 12 ounces cream cheese, room temperature (do not use fat free or low fat)
  • 1/2 cup regular sugar
  • 6 tablespoons cocoa powder
  • 1/2 cup sour cream (do not use fat free or low fat)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Baileys Irish Cream Liqueur
  • 2 eggs
  • **Follow directions in Section 2**
  • 3/4 cup heavy whipping cream
  • 6 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream Liqueur
  • chocolate sauce (I used Mrs. Richardson’s Hot Fudge Topping & I added Irish Cream Liqueur to it).
  • **Follow directions in Section 3**

Directions: Section 1

  1. Preheat oven to 325 degrees. Add cupcake liners to a regular-size cupcake pan.
  2. Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. Do not add Irish Cream-crust gets to soggy.
  3. Bake crust for 5 minutes, then remove from oven. Allow to cool completely.

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Section 2

  1. Reduce oven to 300 degrees.
  2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (use a low mixing speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  3. Add the sour cream, vanilla extract and Irish Cream. Beat on low speed until well combined.
  4. Add eggs, one at a time, beating slowly and scraping the sides of the bowl after each addition.
  5. Divide the batter between the cupcake liners and fill most of the way.
  6. Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 5 minutes.
  7. Crack the oven door and allow cheesecakes to cool for 15 to 20 minutes, then put in the refrigerator to finish cooling.

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Section 3

  1. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and Irish Cream and continue to whip on high until stiff peaks form.
  2. Pipe the whipped cream on top of cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve.

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OATMEAL CAKE

CAKE:

  • 3 cups oatmeal, old fashion
  • 2 cups water
  • 2 cups light brown sugar
  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons salt
  • 4 eggs
  • 3 cups flour (measure then sift)
  • 2 teaspoons baking soda

Preheat oven to 350 degrees. Mix together oatmeal and water; set aside. Cream together softened butter and sugar until light. Stir in cinnamon and salt. Add eggs, one at a time, mixing well after each addition. Now add the oatmeal mixture, mix well. The mixture will appear very thin & runny. Add flour, one cup at time, and baking soda. Stir until everything is well mixed. Divide mixture in two well-greased 9-inch baking pans and place in preheated oven. Check after baking for 30 minutes and then 30 minutes there after or until toothpick in center comes out clean. While cake is cooking, make topping.

TOPPING:

  • 2 cups light brown sugar
  • 1 cup butter, softened
  • 1/2 cup half and half
  • 3 cups coconut
  • 2 cups chopped nuts

Stir together butter, brown sugar and half & half in a 3-quart pan. Cook on HIGH stirring until bubbly and well mixed. Remove from heat and stir in coconut and chopped nuts.

When cake is through baking, spread topping, as evenly as possible, on each cake layer. Return cakes to oven and continue to bake 10 minutes or until golden.

Makes 2 9” cakes or 1 quarter flat cake

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PICKLED JALAPENOS

  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 1 to 3 tablesp. granulated sugar (see note below)
  • 1 tablesp. kosher salt
  • 7-8 jalapeño peppers, thinly sliced
  • 1 16 oz jar with lid

Combine the white vinegar, water, garlic, granulated sugar and kosher salt in a 3 quart pot and bring to a boil. Add jalapeño slices. Stir and remove from heat.

Let this mixture sit for at least 8 minutes then use tongs to remove the jalapeños from the pot to an  jar. Cover with brining liquid to fill the jar. Cover with lid and store in the refrigerator for up to two months.

**NOTE**       For spicy jalapeños use 1 tablespoon granulated sugar and for less spicy jalapeños use 3 tablespoons granulated sugar. 2 tablespoons of white sugar give you a little spicy/mild flavored jalapeños.

Yield: One 16 oz jar

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Pork Chops with Cranberry Balsamic Sauce

  • 4-1 inch pork chops
  • 2 tablespoons butter
  • 1/34 cups chicken broth
  • 1/2 cup sweetened dried cranberries or dried cherries
  • 1/2 teaspoon lemon pepper
  • 2 cloves garlic, thinly sliced
  • 1/4 cup balsamic vinegar

Season the pork with the lemon pepper.  Cook the pork in a 10-inch skillet over medium heat for 20 minutes or until it’s well browned on both sides and cooked through. Remove the port from the skillet and keep warm.

Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it’s tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the port with the sauce.

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PORTUGUESE BEAN SOUP

  • 1 lb…….. ham hocks
  • 1 lb…….. Portuguese sausage, diced or cubed
  • 3 cups…….. dried small red beans, soaked in water overnight & drained
  • 2 large…….. potatoes, cubed
  • 3 large…….. carrots, diced
  • 1 medium…….. yellow onion, chopped
  • 1 cup…….. celery, chopped
  • 1 medium…….. cabbage head, chopped or cubed
  • 1 can (16 oz)…….. crushed tomatoes
  • 1 can (16 oz)…….. tomato sauce
  • 1 cup…….. macaroni, uncooked
  • 1 tablesp…….. sugar
  • …….. salt & pepper to taste
  1. Boil ham hocks in 2-quarts water until tender (save stock). Cut meat from bones.
  2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
  3. If to thick, add a little water.
  4. Lastly add the cabbage, cook until tender
  5. Serve with hot French bread.

Makes 10 large servings

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SCANDINAVIAN ROSETTES
from The Gourmet Cookie Book

2 large eggs
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 quarts (6 cups) vegetable oil
1/4 cup confectioners’ sugar (powdered sugar) for dusting

Special equipment: a rosette iron

Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking until combined.

Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375 degrees F.  Carefully lift out iron, letting oil drip off into pan.  Dip all but top edge of iron into batter for 3 seconds, and then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let iron hit the bottom of the pan).  Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork.  Let rosette drain, hollow side down, on paper towels, then make more rosettes in the same manner, heating iron in oil 10 seconds before dipping into batter each time.

Dust rosettes with powdered sugar before serving.

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SLOW COOKER ASIAN SESAME CHICKEN (from togetherasfamily.com)

  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 cup Asian sesame seed salad dressing
  • 1/3 cup apricot preserves
  • 1 packet (1 oz) onion soup mix
  • chopped green onions, optional
  • roasted sesame seeds, optional
  • cooked rice (or quino, noodles, califlower rice)

Spray slow cooker insert with cooking spray. Lay chicken in bottom of slow cooker.  If the chicken breasts are really large then cut them in half.

Mix together the Asian sesame salad dressing, apricot preserves, and onion soup mix packet. Stir together with a fork and pour over the chicken.

Cover and cook on low heat for 6 to 8 hours.

Serve over cooked rice (or quino, noodles, cauliflower rice).  Drizzle with sauce from the slow cooker and garnish with green onions and roasted sesame seeds.

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SLOW COOKER PORK LOIN (from Trisha Yearwood)

  • 3-4 lb. pork loin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon dried thyme
  • alt & pepper
  • 1 tablespoon cooking oil
  • 2 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch

Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3-1/2, 4 or 5 quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.

In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.

To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

Adapted from “Home Cooking with Trisha Yearwood” by Trisha Yearwood @ Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

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SOUR CREAM CHICKEN ENCHILADA

  • 20 corn tortillas
  • 2 cups sour cream or Mexican Crema (16 oz.)
  • 1 can chopped green chilies (7 oz.)
  • 2 cups shredded cook chicken (see below)
  • 1/4 cup sliced scallions
  • 1 can cream of chicken soup
  • 2 cups grated Monterey pepper jack cheese

Boil 2 to 3 chicken breasts for 20-30 minutes. Let cool before you shred.

Fry tortillas in hot corn oil until soft.

To make sour cream mixture: Mix together sour cream, chopped green chilies, shredded chicken, sliced scallions, cream of chicken soup and 1/2 cup grated cheese.

Fill each tortilla with about 1 tablespoon of the sour cream mixture. Roll and place each tortilla seam-side down in greased baking dish.  Top with additional sour cream mixture and then remaining grated cheese. Bake at 400 degrees for approximately 30 minutes.

Makes approximately 20 enchiladas

Serve with refried bean or black beans and tossed green salad

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YaYa’s POT ROAST

  • 3 lbs. top round or economical cut of beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon soy saue
  • 1/4 cup vegetable oil
  • 1 onion, finely chopped
  • 2 roma tomatoes, chopped
  • 12 ozs. stout beer
  • 3 potatoes, chopped
  • 3 carrots, sliced into coins

Bring the meat to room temperature, rinse thoroughly, and pat dry with paper towel.  Combine the garlic, mustard, ginger, salt, black pepper and soy sauce.  Spread the mixture on the meat and set aside, covered to marinate for 1 hour (if going to marinate for more than 1 hour refrigerate to marinate).

Heat the oil in a large Dutch over medium-high heat. Add the meat and cook until browned on all sides, being careful not to burn it. Save the marinade to be added later.  Remove meat and add the onion and cook until it wilts and darkens, about 5 minutes.  Add the tomatoes and cook, stirring for 2 minutes. Add the beer and set aside marinade. Add meat. Raise the heat to high and bring to a boil, cover with lid, then reduce the heat to low and simmer 2-1/2 hours. Add water as needed. Add potatoes and carrots and cook, covered, until the vegetables are tender and the meat is easily cut (about 1 hour).

Serve meat over buttered noodles & pour a little of the pot sauce over this – place potatoes and carrots on side.  Serve with tossed green salad and French bread.

Serves 4 to 6

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