Monday, November 17, 2008

Hawaiian Chicken

My friend shared this recipe. It is easy and yummy!!

Hawaiian Chicken

package of chicken thighs (I usually get a large package)
jar of apricot preserves
bottle of russian dressing
package of dry onion soup

mix soup, preserves and dressing
put over chicken in pan
cover with foil
cook at 350 for a few hours
(take off foil during last 1/2 hour)
serve of rice!

DELICIOUS!!!!! Easy, tasty, freeze whatever is left for another meal! ENJOY!

Saturday, November 8, 2008

Cottage Fried Potatoes

This isn't the healthiest recipe, but it's good! I remember my grandma making this when I was a kid. I'll eat potatoes any way they're fixed so if you're like me - enjoy!!
  • 3 tbsp butter or margarine
  • 3 medium potatoes (about 1 lb), thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1 small onion, thinly sliced and separated into rings (optional! we don't do onions)
1. In a large skillet melt butter. Layer potatoes into skillet. Sprinkle with salt, garlic powder, and pepper. Cook, covered, over medium heat for 8 minutes. Add onion rings now if you're gonna! Cook, uncovered, for 8 to 10 minutes more or until potatoes are tender and browned, turning frequently.

Delicious Ham and Potato Soup

I got this recipe off of All It was rated very well, so I tried it. It's not my favorite potato soup, but it was very good. Plus it was easier and faster to make.
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Here's the original recipe on All Recipes.

Monday, November 3, 2008

Carmel Apple Pork Chops

So I'm always in the mood to try new things and I found this and we all loved it! I skipped out on the nuts and we only had 2 pork chops, but it was still wonderful. See the original recipe here.

Caramel Apple Pork Chops

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.