ROSEMARY-BLACK PEPPER BACON

This bacon is great for a blt sandwich.

6 slices thick-cut bacon

2 tbsp sugar

1 tsp water

1 tsp minced rosemary

1/4 tsp black pepper

Heat oven to 375-degrees.

Line a rimmed baking sheet with aluminum foil. Set a rack in the baking sheet.

Lay bacon on the rack and bake 12 to 14 minutes.

Mix the sugar and water; brush on the bacon after flipping. Sprinkle with the rosemary and pepper.

Bake another 12 to 16 minutes or until done to your liking.

file photo for reference only

ONE POT CHICKEN SAUSAGE, SPINACH AND RICE

2 tsp garlic powder

2 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp red pepper flakes, optional

2 tbsp olive oil

12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds

1 1/2 cups uncooked jasmine rice, rinsed

4 cups low-sodium chicken broth

3 cups roughly chopped baby spinach

Juice of 1 lemon

1 tbsp reduced-sodium soy sauce

In a small bowl, mix garlic, oregano, salt and peppers. Set aside.

Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.

In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.

Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.

Yield: 4 servings

recipe idea and photo Woman's World '26

FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks
2 cups fresh sugar snap peas, trimmed
1 large red bell pepper, cut into bite-size pieces
3 garlic cloves, minced
2 cups fresh pineapple chunks
1/4 cup Asian Toasted Sesame Dressing
1 tbsp lite soy sauce
2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

photo of this recipe

 

CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

SMOKEY SLOPPY JOES

1 1/2 lbs lean ground beef

1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar

In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.

 

file photo

INSIDE-OUT CHICKEN POT PIE

1 sheet frozen puff pastry, thawed

1 can cream of chicken soup

1 cup milk

2 cups shredded chicken (a rotisserie chicken works great)

1 1/2 cups frozen mixed vegetables (peas, carrots, corn)

Dash of salt

1/8 tsp garlic powder

1/8 tsp freshly ground black pepper

Preheat oven to 400-degrees.

Carefully unfold puff pastry onto a lightly floured work surface. Cut pastry into 4 squares. Place squares on an ungreased baking sheet. Pierce center of each square several times with a fork. Bake 15 minutes or until golden brown.

While pastry bakes, place soup and milk in a large bowl and stir to combine. Transfer to a large skillet over medium heat. Add chicken, vegetables, and seasonings. Cook, stirring to break up chicken pieces and get mixed well. Cook until hot, 5 to 10 minutes.

To serve, place pastry squares on plates, one per plate. Top pastry with the hot chicken mixture.

Yield: 4 servings

recipe and photo -Woman's World 2012

CHICKEN 'N' BROCCOLI BRAID

2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds

Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

Yield: 8 servings

This is a file photo.

PERINI RANCH STEAKHOUSE RUB

This is the house rub at the Perini Ranch Steakhouse in Buffalo Gap, Texas. This is not only used on steaks but on lamb chops and ribs.

1 tbsp flour
1 tbsp coarsely ground sea salt
4 tsp coarsely ground black pepper
1 tsp dried oregano
4 tsp granulated garlic
1 tsp paprika
1 tsp granulated beef stock base

Mix ingredients together; sprinkle or rub into meat.

Store in an airtight container.

Yield: 1/2 cup

 Grilled Lamb Chops with this rub from Perini Ranch Steakhouse.

TANGY GRILLED SIRLOIN

1 boneless sirloin steak, 1-inch thick

2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional

In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.

Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.

To serve, slice steak into thin slices and serve with the remaining sauce.

File Photo

LEMONY LAMB CHOPS

 

2 tsp lemon pepper seasoning

2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges

In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.

File photo from Albertson's.

SAUSAGE HASH

1 lb bulk pork sausage

1 medium onion, chopped
1 medium carrots, grated
1 medium green bell pepper, chopped
3 cups diced potatoes
1/2 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, brown the sausage with the onion. Drain, preserving 2 tablespoons of the drippings. Add the carrots, potatoes, bell pepper, and seasonings to the skillet. Reduce the heat to medium-low and cook, stirring frequently, about 20 minutes or until potatoes are lightly browned.

Yield: 4 servings

File Photo

HONEY BBQ BAKED HAMBURGERS

1 lb ground beef

2 eggs

1 cup oats or cracker crumbs

1/4 cup cup sliced onion

1/4 diced bell pepper

1 1/2 cup Honey BBQ sauce mixed with 3 tbsp maple syrup

1/2 cup milk

Mix ground beef with eggs, oats or breadcrumbs, onion, bell pepper, milk and one-half of the BBQ sauce mixture. Shape mixture into 9 patties. Place in pan in the oven and bake at 350 degrees for 20 minutes. Spread remaining BBQ sauce mixture over patties and bake another 10 to 15 minutes until burgers are cooked through. Serve on your choice of buns, sandwich thins, etc. Use your choice of condiments, cheese, etc.

file photo

 

EASY CHICKEN AND BLACK BEAN ENCHILADAS

 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

 

1 can (4.5 oz) chopped green chilies

 

1

can (15 oz) black beans, drained, rinsed

 

1

package (8.2 oz)  flour tortillas for soft tacos & fajitas (6 inches)

2

cups shredded Cheddar cheese (8 oz)

Fresh chopped tomatoes and cilantro for topping, if desired. Sour cream may also be used as a topping.

Preheat oven to 450°F. 

Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chilies and beans.

Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add toppings as desired.

Note: General idea for this recipe is from Pillsbury as is the picture below.

SCHOTTISH MEAT PIE

 NOTE: This is an old fashion recipe that may take a little over an hour although most of that time is in the oven.

This recipe is cut from an old Hunt's Tomato Sauce can label.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

file photo

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.

MARINATED LAMB CHOPS

This is an easy recipe but the chops do marinate for 8 hours or overnight in the refrigerator.

1/2 cup finely chopped fresh cilantro
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp minced onion
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
3/4 tsp smoked paprika
1/2 tsp ground coriander
2 garlic cloves, minced
8 (4-oz each) lamb loin chops, trimmed
Nonstick cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine the cilantro, parsley, onion, lemon juice, olive oil, paprika, coriander, and garlic in a gallon-size ziptop plastic bag. Add the chops, seal and turn to coat chops. Marinate in the refrigerator at least 8 hours or overnight.

Preheat oven to 450 degrees.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.

Remove chops from marinade and discard the marinade.

Sprinkle both sides of the chops with salt and pepper.

Add chops to skillet (in 2 batches, if necessary) and saute' for 2 minutes or until browned on one side.

Transfer chops, browned side up, to a broiler pan coated with the cooking spray. Bake at 450 degrees for 6 minutes or until of the desired doneness.

Yield: 4 servings

Note: File Photo

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER

 

4 (6-oz each) skinless, boneless chicken breast halves

1/4 tsp salt
1/4 tsp freshly ground black pepper
Nonstick olive or canola oil cooking spray
1/2 cup white whole-wheat flour
3 tbsp butter
2 fresh sage sprigs
1 tbsp minced onion
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves for garnish, optional

Flatten each chicken piece to 1/4-inch thickness.  Sprinkle with the salt and pepper.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray.

Place the flour in a shallow dish or pie plate and dredge chicken pieces through the flour.  Place chicken in the skillet and cook 4 minutes per side or until cooked through. Remove from the pan.

Add the butter and sage sprigs to the pan; cook over medium heat until the butter browns.  Remove and discard the sage.  Add the onion and thyme; cook 30 seconds.  Add the lemon juice; cook another 30 seconds.  Serve sauce with the chicken.

This is my version of a recipe I got a few years ago from a Cooking Light magazine.  I don't eat chicken but all my family loves it so I do have a lot of chicken recipes.

PORK CHOPS WITH BACON AND MOLASSES-CIDER GLAZE

 

1/3 cup molasses

1/4 cup apple cider
3 tbsp Dijon mustard
3 slices bacon
4 bone-in center-cut pork chops 1 1/2-inches thick
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.
Line a small rimmed baking sheet with foil; spray with cooking spray. Set aside.

Whisk the molasses, cider, and mustard in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and boil 8 to 10 minutes until reduced to a half cup.

Meanwhile, cook bacon in a large skillet over medium-high heat for 6 to 8 minutes until browned and crisp on both sides. Remove from pan and drain on paper towels; crumble into medium-size pieces.

Pat the pork chops dry, sprinkle with salt and pepper.

Heat the bacon drippings in the skillet over medium-high heat until hot. Cook chops 7 to 10 minutes or until golden brown, turning once. Place chops on the prepared baking sheet. Spoon 1 tablespoon of the molasses mixture over each chop.

Bake at 400 degrees 10 to 12 minutes or until the pork is tender and cooked through.

Drizzle chops with the remaining glaze and top with the bacon.

file photo

BROWN SUGAR GLAZED PORK CHOPS

 

1/2 cup chopped celery
1/2 cup chopped onion
1/2 tbsp butter
15 slices day-old bread, torn into small pieces
1/2 tbsp Greek-style seasoning
1 can (14-oz) chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted

In a small skillet melt 1/2 tablespoon butter; add onion and celery, sautéing until translucent.

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish.

Place bread in a large bowl and add the onion/celery mixture, Greek seasoning, and broth. Mix to coat the bread pieces evenly, without making bread soggy. Spread mixture into the prepared baking pan/dish. Top with the pork chops. (Sprinkle a pinch of salt and some freshly ground pepper over chops, if desired.)

In a medium bowl, combine the brown sugar and melted butter; brush over the tops of the pork chops then drizzle the remaining over all, allowing some to seep into the stuffing.

Bake at 350 degrees for 30 minutes (internal temperature of chops should reach at least 160 degrees).

file photo

MINI CHICKEN EMPANADAS

 

2 pkg (11-oz each) pie dough mix

1 can (9.5-oz) white chicken meat, drained OR 1 1/2 cups cooked chicken
1 cup chunky salsa
1 can (3-oz) sliced ripe olives
1 cup shredded Mexican-blend cheese
flour for dusting

Prepare pie dough according to the package instructions for a double crust pie.  Wrap dough in plastic wrap and chill.

Preheat oven to 400 degrees.

In a medium saucepan, combine the chicken, salsa, and olives; bring to a boil. Reduce heat and simmer mixture for 5 minutes. Remove from heat and stir in the cheese.  Allow to cool slightly.

On a flour-dusted surface, roll out the dough to a 1/8-inch thickness.  Using a 3-inch round cutter, cut out 36 circles, rerolling scraps as needed. Place about 1 tablespoon of the mixture in the center of each circle. Moisten the edges with water and fold the circles in half; pinch edges to seal. Make some small piercings with a fork on the top.

Place empanadas on a baking sheet and bake 15 minutes or until golden.

Serve hot.