Solid Potato Salad

Hoppin' John

Eat this dish every New Year's day, it's supposed to bring you luck. It's also good anytime you need a hearty homey meal!



Ingredients

* 1 1/2 cups dry black-eyed peas
* 1 pound ham hocks
* 1 onion, chopped
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 4 cups water
* 1 1/2 cups long-grain white rice
* 1 cup shredded smoked Cheddar cheese

Directions

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Nutritional Information open nutritional information

Amount Per Serving Calories: 888 | Total Fat: 34.5g | Cholesterol: 107mg

Kalamata Pork Tenderloin with Rosemary

This is a quick and tasty dish that will definitely impress your guests. They'll think you spent all day preparing it! Greek olives and fresh rosemary give it a lot of flavor!”


Ingredients

* 1 pound pork tenderloin medallions
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/2 cup dry red wine
* 1/2 cup chicken stock
* 1/8 cup sliced kalamata olives
* 1 tablespoon minced lemon zest

Directions

1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 223 | Total Fat: 9g | Cholesterol: 64mg

Buffalo Style Chicken Pizza

Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!


Ingredients

* 3 skinless, boneless chicken breast halves - cooked and cubed
* 2 tablespoons butter, melted
* 1 (2 ounce) bottle hot sauce
* 1 (8 ounce) bottle blue cheese salad dressing
* 1 (16 inch) prepared pizza crust
* 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg

Chicken Tagine

"This Moroccan slow cooker dish is the perfect blend of sweetness and spice."

Apricots, ginger, cinnamon, and cumin give this slow-cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.”

Ingredients

* 2 tablespoons olive oil
* 8 skinless, boneless chicken thighs, cut into 1-inch pieces
* 1 eggplant, cut into 1 inch cubes
* 2 large onions, thinly sliced
* 4 large carrots, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup chopped dried apricots
* 2 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 teaspoons garlic salt
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 3/4 teaspoon ground black pepper
* 1 cup water
* 1 cup couscous

Directions

1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 387 | Total Fat: 15.4g | Cholesterol: 66mg

White Cheese Chicken Lasagna

Ingredients

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Nutritional Information open nutritional information

Amount Per Serving Calories: 437 | Total Fat: 24.7g | Cholesterol: 93mg

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Ingredients

* 1/4 cup olive oil
* 1 pound bratwurst links, cut into 1/2 inch slices
* 2 1/2 pounds chicken pieces
* 1 pinch kosher salt to taste
* 2 pounds potatoes, cut into 1-inch chunks
* 2 tablespoons extra-virgin olive oil
* 2 1/2 tablespoons fresh rosemary leaves, chopped
* 1 teaspoon red wine vinegar

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 627 | Total Fat: 30g | Cholesterol: 166mg

Tuna Rice Puff

Ingredients

* 2/3 cup uncooked white rice
* 1 1/3 cups water
*
* 2 egg whites
* 1/3 cup butter
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 cups milk
* 2 egg yolks
* 1 (12 ounce) can tuna, undrained
* 2 tablespoons grated onion
* 1 tablespoon lemon juice

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Preheat an oven to 350 degrees F (175 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
3. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
4. Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
5. Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

Nutritional Information

Amount Per Serving Calories: 305 | Total Fat: 13.6g | Cholesterol: 117mg

Dirty Rice

Ingredients

* 1 pound ground beef
* 1 yellow onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 teaspoons beef bouillon granules
* 1/2 teaspoon salt
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 2 cups water
* 1 cup uncooked white rice

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

King Ranch Chicken Casserole I

Ingredients

* 1 (3 pound) chicken, boiled and deboned
* 1 (14.5 ounce) package tortilla chips
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 onion, chopped
* 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C.)
2. Layer the chips in a 9x13 inch casserole dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Rhubarb DumDUm

Ingredients

* 2 cups chopped rhubarb
* 1 pinch ground cinnamon, or more to taste
* 1/4 cup butter, softened
* 3/4 cup white sugar
* 2 eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep pie dish.
2. Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
3. Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

Monkey Bread Made Easy

Ingredients

* 3/4 cup white sugar
* 1 tablespoon ground cinnamon
* 2 (7.5 ounce) packages refrigerated biscuit dough
* 1/2 cup butter
* 1/2 cup brown sugar
* 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
2. In a bowl, stir together 1 tablespoon of cinnamon and white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
3. Place butter and brown sugar in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir the butter and brown sugar together to blend, and drizzle about 1 tablespoon of the butter mixture over each cup.
4. Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Footnotes

*
Cook's Note
*
I place my muffin pan on a foil-lined baking sheet to catch any drips.

Beefy Mushroom Barley Soup

Ingredients

* 1 pound cubed beef stew meat
* 1 tablespoon vegetable oil
* 2 cups water
* 2 tablespoons margarine
* 2 large carrots, diced
* 3 cloves garlic, minced
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 pound fresh mushrooms, sliced
* 6 cups water
* 3 cubes beef bouillon cube
* 1/4 cup pearl barley
* 1/4 cup sour cream

Directions

1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.