pesto chicken

hawaiian delight casserole (aka hawaiian haystacks)

if no pressure cooker, cook chicken and rice. put in bowl. add sour cream and veggies. mix. pour into 9x13 dish. sprinkle cheese and chow mein over the top.

Sausage and Penne

1 lb Italian sausage
Purple onion, diced
2 cans Italian stewed tomatoes
3/4 C grated Parmesan
3/4 C cream
Rosemary to taste
Penne

Brown sausage, onion, and rosemary with a little olive oil. Add tomatoes; crush with hands. Simmer until tomatoes are reduced by half. Add cream and Parmesan; heat through. Mix with penne.

Packard's Popular Ono Chicken

My coworker's husband made this for us; he's from Tonga. YUM!

Sauce for Chicken-

2 cups soy sauce

2 cups sugar

¼ to ½ cup fresh ginger chopped

¼ to ½ cup green onions chopped

1 T. sesame oil

*Stir the sauce with a spoon until sugar is dissolved. (It might take 5 minutes or so.)

*Place sauce aside

*DO NOT COOK THE SAUCE

Cooking Chicken-

Combine flour, salt, and pepper to taste

*Dip chicken in flour mixture

*Fry the chicken in oil (Packard has the chicken swimming in the oil.)

*When chicken is cooked, place it in the sauce for a few minutes

*Take chicken out of sauce and serve over rice

*The sauce makes a great dressing for the rice

Shar's BBQ Boneless Southwestern Ribs (pressure cooker)

4-5 lbs boneless country style ribs
or
4-5 lbs baby back ribs
or
4-5 lbs pork loin (your choice, they all taste about the same)

Homemade BBQ sauce

In a 5 litre waffle bottom pressure cooker:
Preheat pressure cooker on medium high heat until water dances across bottom of pan. Add ribs and allow the juices to sear inside the meat (approx. 5-7 mins). When the meat releases easily from the pan, turn it over.
Place lid on pressure cooker and bring up to second ring. Pressure for 20 mins (beef) or 50 mins (pork). Allow pressure to drop on its own.
Remove ribs from iquid and place in a bowl. Shred and smother with homemade BBQ sauce to taste.

To broil:
Do Not Shred. Place whole ribs on parchment lined cookie sheet. Place under broiler until golden brown.

To grill:
Do Not Shred. Place ribs on hot grill until golden brown.

Homemade BBQ Sauce:
2 C ketchup
1 C water mixed with 2 T beef broth powder
1/2 C brown sugar
2 T smokey mesquite bbq seasoning

In blender, add all ingredients and mix together. Pour over meat and serve.

Crepes

Crepes:

1 cup flour
1 egg
1 cup milk
¼ cup sugar
pinch of salt
2 tablespoons oil
½ teaspoon vanilla

Combine dry ingredients and add milk slowly while stirring to avoid lumps. Add egg, oil, and vanilla. (Or put all ingredients in blender and blend.) Cook about 1 minute each side in hot crepe pan or skillet. Use Pam or other food release spray often.

Lemon Chicken (crockpot)

8 chicken breasts

3 T dried oregano

1 T salt

2 t pepper

1 stick butter

1 C water

3/4 C lemon juice

4 cloves of garlic (optional)

2 chicken bouillon

4 t dried parsley

Mix oregano, salt, and pepper together in saucepan. Rub chicken in mixture. Set chicken aside. Add butter to remaining mixture; melt. Brown chicken in butter. Put chicken in crockpot. Leave butter in skillet. Add water, lemon juice, garlic, bouillon, and parsley to butter. Mix and pour over chicken in crockpot. Serve with rice.

Spicy Roast Beef Sandwiches

• 2 tsp olive oil
• 1/2 cup diced onions
• 2 to 3 cloves garlic, minced
• 12 ounces sliced roast beef, sliced into strips
• 1 (14-ounce) can diced tomatoes
• 1 (4-ounce) can minced green chiles
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves
• Salt and ground black pepper
• 4 sandwich rolls, sliced in 1/2

I doubled this for dinner-group portions.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.

Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.

Potato Egg Breakfast Casserole

Pour 1/2 cup butter over one bag frozen hash browns in 9x13 pan. Bake 350 degrees for 20 minutes.

Next sprinkle over potatoes after baking:
1 cup chopped ham
1 cup cheese (pepper jack and cheddar)
Mix together and whip:
8 eggs
2 cups cream or half and half
1 tsp salt
basil

Pour over ham and cheese. Bake 350 degrees for 30 minutes. Add more cheese over top.

Sweet Chili

2 lbs. ground beef

8 slices of bacon, cut up

medium onion, chopped

1 (28 oz) can Bush's Baked Beans

2 (15 oz) cans kidney beans

1/2 C packed brown sugar

1 C ketchup

2 T vinegar

2 t mustard

Brown ground beef in a large pot. Add onion and bacon. Cook until tender; drain. Add remaining ingredients. Mix well. Let simmer and warm for 15 minutes.

chicken pitas

Diced chicken (10 breasts)

Romaine lettuce (1 large bunch)

Bacon (1 ½ pound)

Celery (2-3 stalks)

Petite peas

Green onion (1 bunch)

Mayonnaise

Salt and pepper

This serves 25. Mix together, add romaine and bacon last. You can make ahead if the bacon and lettuce is left out until just before serving.

Serve in pita pockets. I also add a little low fat ranch dressing in place of some mayonnaise to eliminate some fat and make a little less thick.

Sour Cream Chicken

4 Chicken Breasts, cut into strips
8 oz. Sour Cream
1-1 1/2 Rolls Ritz Crackers or Bread Crumbs - crushed to medium to course crumbs
1/2 C. (1 stick) Butter
1/2 C. Parmesan Cheese
2 TBSP Tarragon or Marjoram or Rosemary

1. Clean chicken and pour sour cream over it and let is marinate for about an hour in the fridge.

2. Mix the crumbs with Parmesan cheese and tarragon/marjoram/rosemary.

3. Melt half of the butter and pour in bottom of a 9x13 pan.

4. Dredge chicken in cracker mixture and set in baking dish.

5. Melt the rest of the butter and pour on top of chicken.

6. Bake at 350 degrees for 35 - 45 min. or until golden brown.

Philly CheeseSteak Sandwiches

4 TBSP Oil, divided
2 lb. Steak (round steak or swiss steak or sirloin steak) sliced in thin strips
2 Onion, chopped in thin slices
2 Bell Pepper, chopped in thin slices
1 C. Chopped Mushrooms (optional)
Mozzerella or Provolone Cheese, sliced or grated
8 Hoagie Rolls
1 C. Teriyaki Sauce
Parmesan Cheese (optional)
Fresh Garlic Cloves (pressed or chopped) or Garlic Powder

1. Cut steak into slices as thin as possible. Marinade in teriyaki sauce and garlic for 4 to 8 hours (you can marinade before slicing meat because slicing takes a lot of time, but be sure to poke steak with fork to allow for penetration of the sauce).

2. Stir-fry bell peppers, onions and mushrooms in 2 TBSP oil until desired tenderness for sandwiches. Remove to plate or bowl.

3. Heat other 2 TBSP oil in pan and add sliced beef. Can add garlic to cooking beef if you have it. When beef is cooked add teriyaki sauce or soy sauce/sugar mixture. Turn heat down and let it come to a bubble. Add cooked veggies and remove from heat.

4. Toast opened hoagie buns in broiler with cheese and (optional) butter. Put meat/veggie mix on one side of the roll.

5. Enjoy!

Spicy Sausage and Potato Soup

3 T butter

1 C chopped onion

1/2 C chopped celery

12-16 oz andouille sausage or other smoked sausage

1/4 C flour

1/2 C chopped green onions

1 t dried parsley flakes

1 t dried leaf basil

1 t salt (or to taste)

1/4 t pepper

3 C chicken broth

2 lbs baking potatoes, peeled and diced

1 1/2 C heavy cream (or evaporated milk)

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; saute until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper.

Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Creamy Pasta

8 oz penne pasta

1 can diced tomatoes with garlic and onion

1 t basil

3/4 C whipping cream

1/3 C grated parmesan

cooked and diced chicken

Cook tomatoes 5 mins. in saucepan. Add all but cheese. Heat through. Add cheese. Serve.

Baked Pasta and Lemon Chicken

4 C cooked spaghetti (or any pasta)

1 1/2 lbs. cooked, diced chicken

1/2 C chopped fresh parsley OR 2 T dry parsley

2 1/2 t minced garlic

2 t lemon zest

1 1/2 t dried marjoram

1 t salt

1/2 t pepper

1/4 t red pepper flakes

1 1/4 C chicken broth

1/4 C olive oil

2 T lemon juice

Mix together. Bake in a sprayed 9x13. Cook at 350 for 30 or 45 (if frozen). This freezes really well.