Tuesday, September 2, 2008

Easy Chicken Casserole

Cook Time: 30 minutes

2 cups soft bread cubes (about 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced

Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole dish. Spread vegetables over the bread mixture.

Saute chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over vegetables in casserole; arrange tomato slices over sauce then top with remaining bread mixture. Bake at 325 degrees for 25 to 30 minutes, until hot and bubbly and lightly browned.

Monday, June 9, 2008

Cinnamon Cream Cheese Roll-Ups

* 1 loaf sliced white bread, crusts removed
* 8 ounces cream cheese, softened
* 1 egg yolk
* 3/4 cup powdered sugar
* 1 cup sugar
* 2 teaspoons cinnamon
* 3/4 cup melted butter

1. Flatten bread with a rolling pin.
2. Mix cream cheese, egg yolk, and powdered sugar.
3. Combine sugar and cinnamon; set aside.
4. Spread 1 T cheese mixture on each slice bread.
5. Roll up.
6. Dip in melted butter, then in cinnamon sugar.
7. Place on ungreased baking sheet.
8. Bake at 350* for 20 minutes, or until golden.

Monday, April 7, 2008

Barbecued Shrimp

2 doz. jumbo shrimp
1/2 lb. butter
1 tsp. salt
1/4 tsp. garlic powder
Juice of 1 lemon (3 TBS)

Shell all but tails of shrimp. Mix all ingredients for marinade, add shrimp and marinade for 1 hour. Place shrimp on skewers and barbecue over hot grill, covered with foil, for about 29 minutes.

Try wrapping bacon around shrimp before grilling.

Roasted Red Potatoes

cover a large baking pan (cookie sheet) with foil and spray with no-stick cooking spray.

2 pounds small red potatoes, scrubbed and cut in half (do not peal)
3 tablespoons olive oil, more if desired
Garlic salt
Fresh ground pepper
Dried rosemary, crushed
Dried parsley
Dried or fresh minced garlic

Preheat oven to 425.
Fill large bowl with cut potatoes.
Drizzle oil and seasonings over potatoes, stir to coat.
Place potatoes in a single layer on prepared baking sheet.
Bake uncovered 40 to 45 minutes, turning half way through baking time
potatoes should be a light golden brown and tender.

Khalbi (Korean Short Ribs) - Family Favorite

Beef short ribs (amount according to family size-left overs are good)

1 1/2 cup soy sauce (GF Tamari Sauce)
3/4 cups sugar
4 cloves crushed garlic
1/2 finger crushed ginger
1/4 cup chopped green onions
3 Tablespoons oil

Mix marinade ingredients together, stir to dissolve sugar. Add meat and marinade for 1-2 hours or over night; turn meat occasionally. (use zip lock bags). Remove meat and broil or cook on grill.

Saturday, April 5, 2008

Fried Wontons

1 pkg Wonton wrappers
1 pkg Cream Cheese
Crab meat
Green Onions

Mix Cream Cheese, crab meet, and some green onions. (I don't really have exact amounts just however much tastes good.) Put a small about of mixture in middle of Wonton wrapper. Fold closed. Cook in deep fryer for a few minutes until brown. You can also make a bunch and freeze them for later.

Friday, April 4, 2008

Basic Fried Rice

After adding the rice, experiment and stir in your favorite diced cooked meat or vegetable.

2 eggs
1/2 teaspoon salt
5 tablespoons lard or peanut oil

1 cup chopped green onions
4 cups cold cooked rice

2 tablespoons chicken broth (GF)
3 tablespoons soy sauce (GF Tamari Sauce)

1/2 teaspoon pepper
2 teaspoons sesame oil

1. Beat eggs with 1/4 teaspoon salt in a small bowl.

2. Heat 2 tablespoons lard or peanut oil in a wok over medium heat 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs from wok and set aside.

3. Heat 3 tablespoons lard or peanut oil in wok over medium-high heat 1 minute. Add green onions and rice. Stir-fry 5 minutes.

4. Add chicken broth, remaining salt and soy sauce. Stir to mix well.

5.Stir in cooked eggs, pepper and sesame oil. Serve hot. Makes 4 to 6 servings.

Shrimp with Snow Peas

2/3 lb. fresh shrimp

1-1/2 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon minced fresh ginger root
1-1/2 teaspoons cornstarch
1 teaspoon sesame oil

Seasoning sauce:
1 tablespoon chicken broth
3 tablespoons water
1/2 teaspoon cornstarch
3 tablespoons oyster sauce

1/2 cup vegetable oil (I have never used this much)
1 garlic clove, crushed
1/4 teaspoon salt
1/2 lb.fresh snow peas

Shell and devein shrimp. Rinse and pat dry with a paper towel. Combined marinade ingredients in a medium bowl. (I use zip lock bags) Add shrimp; mix well. Let stand 30 minutes. Pat dry with a paper towel.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in wok 30 second over high heat. Stir-fry garlic until golden, 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with a slotted spoon, draining well over wok. Add salt and snow peas to oil in wok. stir-fry over high heat 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings
serve with fried rice see recipe under side dishes.

Friday, March 28, 2008

Crock Pot Lasagna

Kurt doesn't like lasagna, but loved this!

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1(28ounce)can tomato sauce
1(6ounce)can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese(we like 2%)
1/2 cup grated parmesan cheese or asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

1. Brown ground beef, onion and garlic in frypan.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up.
7. Cover and cook on low for 4 to 5 hours.

Thursday, March 20, 2008

Tri Tip Steak

1 2.5-pound tri-tip steak (I use skirt, flank or london broil; listed in order of preference)
Extra Virgin Olive Oil (EVOO)
Spice Rub
1/2 tablespoon garlic powder
2 tablespoons fennel seeds (I didn't use these as we don't usually like the flavor)
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon ground chili powder
1 tablespoon fresh black pepper
1 tablespoon kosher salt

In a pan over very low heat combine all fresh spices and toast until fragrant. Remove from pan to cool. In a spice grinder combine all the ingredients for the rub. Mix until a well blended powder. Place the roast on a cutting board and rub both sides of the meat with the spice mixture. Wrap in plastic and allow to sit at room temperature for 30 minutes, or overnight in the refrigerator.
Preheat a grill to medium-high. Rub meat with EVOO. Place the roast on the center of the grill and cook 15 minutes on one side, then flip it and cook for another 10 minutes, to medium-rare.
Remove from the grill and allow to rest covered with foil for 10 minutes before carving.
serve chimichurri on the side.

Chimichurri Sauce
1 cup chopped Italian flat-leaf parsley
3 cloves garlic, whole
1 heaping teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon chili pepper flakes
1 tablespoon fresh oregano leaves
2 shallots, whole
3/4 cup extra virgin olive oil (EVOO)
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
In a food processor, combine all ingredients until smooth. Allow to sit in the fridge.

Grilled Asparagus

Ingredients1/2 pound fresh baby asparagus, break at natural breaking point
2 teaspoons extra virgin olive oil
A few twists freshly ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon lemon zest plus a few drops of freshly squeezed lemon juice

ROSEMARY CHICKEN (aka lemon butt)

Ingredients:3 to 3 1/2-pound chicken
2 lemons, quartered
2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons fresh, chopped rosemary
2 tablespoons picked thyme
Extra virgin olive oil
Butcher's twine

Instructions:Preheat oven to 400 degrees F.
Rinse and dry the chicken. Season cavity liberally with half the salt and pepper, reserving the remaining half to season the outside. Stuff the cavity with rosemary, thyme, and lemons, squeezing the lemons as you put them in. Truss the bird tightly to keep the breasts from drying out. Add salt and pepper over the surface. Heat a sauté pan with 1 tablespoon of olive oil, over low heat for 1 minute. Add the chicken, breast side up.
Transfer to oven and for 18 minutes per pound. For a 3 1/2-pound chicken, one hour is perfect. Do not open oven or baste chicken during roasting. If the chicken is cooked properly, when pierced with a knife in the thigh, the juice will run clear, not pink. Remove from the pan and cover loosely with foil. Allow to rest for 10 minutes prior to serving.

Monday, March 17, 2008


2 cups water
1 cup sugar
1 (16 oz.) can grapefruit
1 (16 oz.) can pineapple

Make a syrup of the water and sugar. Boil 5 minutes and cool. Add pineapple and grapefruit. Set in freezer and stir occasionally. When frozen spoon some in glass and add Sprite or 7-up or Lemon Soda.


For Christmas Nancy gave us a cookbook of some family recipes...thought I'd share some of the famous Keyser dishes

(Schmor=to stew, kohl=cabbage)

1 head red cabbage
About 2 Tbs sugar (or to taste)
About 1 tsp salt
About 1/2 cup white vinegar
1 Tbs bacon fat (or more)

Shred red cabbage finely and add about 2" of water in pan. Cook until crispy-tender and pour off water. Add remaining ingredients. Thicken with a little cornstarch dissolved in water.

Monday, March 10, 2008

French Dip

This was so good! It was also good as leftovers or frozen for another meal. And it is super easy!

3 to 4 pound boneless beef roast

1 envelope French Dip Mix (Au Jus)

Worcestershire Sauce

Place roast in roasting pan on a piece of heavy freezer aluminum foil large enough to wrap meat in. Douse roast generously with Worcestershire sauce and sprinkle with salt. Seal meat very air tight in heavy foil. Bake in 350 oven for 4 to 5 house on middle rack. Remove from oven. Allow to sit 20 minutes before slicking or shredding. Save meat juices and place saucepan and add seasoning packet. Bring to a boil, reduce heat, and simmer according to package directions. Serve on warm sandwich rolls with bowls of juice for dipping.

I didn't have any juices from the roast because I didn't wrap it well enough so I just made the Au Jus according to the package.

Friday, March 7, 2008

Chickadee Wings


Chicken wings cut into sections (throw third piece away) (recipe is for two people and calls for 8 drumettes or 4 wings, I increase the amount of wings to how may people are eating, the dipping sauce is good for more than 2 people.)
1/3 cup flour Salt and Pepper
2 TBS butter 2TBS extra-virgin olive oil
1 TBS Honey

Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with 1 TBS honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to plates and serve with the dips and celery sticks.

Dipping Sauces:
1/4 cup honey 2 TBS mustard

1/4 cup mayonnaise 1/4 cup blue cheese, crumbled

In a small bowl, combine 1/4 cup honey and the mustard.
In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.

Thursday, March 6, 2008

Tuna Bow Ties

We used Chicken instead of Tuna

8 oz bow tie pasta
1 (10.5 oz) can Cream of Chicken Soup
1 (120z) can evaporated milk
1/4 cup chopped onion
1/2 cup shredded Monterrey Jack cheese (we used Colby jack)
6 slices American cheese
1 can tuna, drained
1 cup frozen peas

Cook pasta in salted water for 2 minutes less than the shortest time recommended on the package. Mix together soup, milk and onion. Break American cheese into small pieces. Stir in cheese, tuna, peas and bowties. Place in greased baking dish. Top with buttered bread or cracker crumbs. Bake uncovered for 45 minutes at 350 deg.