Spanish Chicken Skillet

Spanish Chicken Skillet
¼ C flour
2 tsp paprika
1 tsp thyme
Salt and pepper, to taste
6 boneless skinless chicken pieces
Oil as needed
1 green bell pepper, cut into thin strips
1 onion, cut into wedges
1 (15 oz) can diced tomatoes
½ C chicken broth
½ tsp crushed red pepper flakes


Mix flour with paprika, thyme, salt and pepper. Rub chicken with a small amount of the flour and set the remaining flour mixture aside. Cook chicken in a large skillet in oil until browned on both sides. Remove chicken and set aside. Add bell pepper and onion to skillet and cook until tender. Stir in tomatoes, broth and remaining flour mixture. Bring to a boil, stirring often. Stir in red pepper. Return chicken to the skillet. Reduce heat to low, cover and simmer 10 minutes or until chicken is cooked through.

Apple and Sage Pork Chops and Roasted Fingerling Potatoes

Apple and Sage Pork Chops
2 tbsp. flour
½ tsp sage
1 tsp thyme
½ tsp allspice
½ tsp paprika
Salt and pepper to taste
6 pork chops
Oil, as needed
1 onion, sliced
2 apples, sliced
½ C apple juice
1 Tbsp brown sugar

Mix flour, sage, thyme, allspice, paprika, salt and pepper in a small bowl. Rub pork chops with a small amount of flour, set aside any leftover flour mixture. Cook pork chops in a skillet in a small amount of oil until browned on both sides. When pork chops are browned remove to a plate and set aside. Add onion and cook for about 3-5 minutes, until almost tender. Add apples and continue to cook for 3-5 minutes more until tender. Stir in juice, brown sugar and any remaining flour, mix well. Return pork chops to the skillet and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until everything is done to your families preference.


Roasted Fingerling Potatoes
2 lbs. fingerling potatoes, cut any large ones in half (can substitute small new potatoes)
5 cloves garlic, minced
3 Tbsp oil
2 tsp lemon juice
½ tsp thyme
Pepper and Cajun seasoning to taste
Nonstick cooking spray

Heat oven to 450 degrees. Sprasy a 9 x 13 inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine garlic, oil, lemon juice, thyme, pepper, and Cajun seasoning. Toss potatoes in bowl with seasonings until well coated. Pour potatoes into baking dish in a single layer. Bake for 25-30 minutes or until potatoes are tender when pricked with a fork.

Shrimp and Pasta Primavera

Shrimp and Pasta Primavera
1 (8 oz) pkg. linguine
1 lb. shrimp, cooked frozen, thawed
1 C broccoli florets
1 C. carrots, sliced
1 red bell pepper, sliced into strips
1 C frozen peas, thawed
1 C heavy cream
1 C chicken broth
½ C parmesan cheese, grated
2 Tbsp butter
1 ½ tsp dill
1 garlic clove, minced
1 tsp dried minced onion
Salt and pepper to taste
¼ tsp thyme
Parmesan cheese for garnish


Cook pasta according to package directions, add shrimp and vegetables during the last 5 minutes or cooking time. Drain well and set aside. In the same pot the pasta was cooked in mix together cream, broth, cheese, butter, and all seasonings. Bring to a boil, stirring with a whisk to blend. Reduce heat to low and simmer 5 minutes, stirring occasionally. Return pasta/shrimp/vegetable mix to pot and toss to coat with the sauce. Garnish with parmesan cheese and serve.

Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas
2 cloves minced garlic
1 tsp dried minced onion
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
Juice of 1 lime
Juice of 1 orange
2 tbsp. oil
1 ½ lbs chicken, cut into bite sized pieces
1 green pepper, cut into strips
1 onion. Sliced and separated into rings

Mix lime and orange juices, oil, garlic, onion, cumin, oregano, salt and pepper in a small bowl. Place chicken in a resealable plastic bag and pour marinade over, let marinate for at least 1 hour. Cook chicken in a large skillet until browned and cooked through. Remove chicken from skillet and add bell pepper and onion, cook until soft about 5 minutes. Return chicken to skillet and toss to mix with the vegetables.

I usually serve this with Spanish Rice.

Baked Pasta

Baked Pasta

1 lb. penne, ziti or other pasta
2 lbs. ground beef
1 jar or can (28 oz) pasta sauce
2 eggs
1 (15 oz) carton ricotta cheese
2 ½ C mozzarella cheese, shredded
½ C parmesan cheese, shredded

Cook pasta according to package directions. While pasta is cooking brown ground beef in a skillet and add spaghetti sauce. In a bowl combine eggs with ricotta cheese. Drain pasta, add cheese/egg mixture and toss pasta to coat. Place enough meat sauce in the bottom of a 9 x 13 inch baking dish to cover the surface, top with ½ of the pasta, ½ of the meat sauce. Repeat for another layer ending with meat sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and top with mozzarella and parmesan cheeses. Bake for 5-10 minutes more or until cheese is melted on top.

Garden Minestrone

Garden Minestrone
3 C vegetable broth
2 C water
1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
2 Tbsp dried parsley flakes
1 clove garlic, minced
2 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 tsp sugar
2 onions, chopped
2 stalks celery, chopped
1 (15 oz) can kidney beans
3 carrots, sliced
1 zucchini, chopped
1 C corn, frozen
2 C green beans, frozen
¼ of a head of cabbage, chopped
1 (15 oz) can garbanzo beans
2 C small pasta such as ditalini or elbow macaroni

In a large pot combine broth, water, tomato sauce, stewed tomatoes, parsley, garlic, basil, oregano, salt, pepper and sugar. Bring to a boil and allow to boil for about 5 minutes, then reduce heat to medium and add remaining ingredients except pasta. Simmer for about 1hour, stirring occasionally. Add pasta and cook for 20 more minutes or until pasta is cooked.

Honey Mustard Chicken and Buttered Parsley Egg Noodles

Honey Mustard Chicken
½ C salad dressing or mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp honey
6 boneless, skinless chicken pieces

Combine everything except chicken in a small bowl. Place chicken on a grill or in the broiler and brush with sauce. Grill or broil until done while continuing to baste with sauce throughout the cooking time

Buttered Parsley Egg Noodles
1 (8 oz) bag dried egg noodles
¼ C butter
2 tsp dried parsley
Salt and pepper to taste

Cook egg noodles according to package directions. Drain when cooked and while still hot add butter, parsley, salt and pepper. Mix well and serve.

Ranch Chicken

I am still doing easy quick meals around here. This chicken was very good and I didn't have to do anything to it other than bread it and throw it in the oven.

Ranch Chicken

1 packet ranch salad dressing mix or homemade equivalent
1/2 C bread crumbs
6 boneless, skinless chicken pieces

Combine the salad dressing mix and bread crumbs in a plastic bag. Place the chicken pieces in the plastic bag and shake until chicken is coated. Arrange the coated chicken on an ungreased, non-stick cookie sheet. Bake in a preheated oven at 375 degrees for 50 minutes or until the chicken is cooked through.

Beef Stir Fry

This was a really quick and easy meal.

Beef Stir Fry
2 lbs. beef, cut into strips
2 Tbsp oil
1 (10 oz) can tomato soup
¼ C water
2 Tbsp soy sauce
2 tsp vinegar
1 tsp garlic powder
1 lg. onion, cut into wedges
2 C broccoli florets
2 C diced tomatoes
2 C sliced mushrooms

In a large skillet cook meat in oil until cooked through. Add soup, water, soy sauce, vinegar, and garlic powder. Bring to a boil then add vegetables and cook at a simmer until tender, about 15-20 minutes.

Lemon and Herb Chicken

We have been doing a lot of crockpot meals because between homeschooling and softball some days I don't know if I am coming or going.

This was a great chicken recipe but it was so tender it fell apart when we tried to take it out of the crockpot so if you want to serve a whole chicken you should probably roast one in the oven. The flavor was outstanding...I was surprised that you could really taste the lemon and the little cooked cloves of garlic were amazing. By the end of the meal my husband and I were fighting over the remaining cloves...we love garlic around here.

Lemon and Herb Chicken
1 (3-4) lb whole chicken
1 head of garlic, separated into cloves, skin removed
2 lemons, sliced
Seasoning salt to taste
1 sprig fresh rosemary

Wash the chicken and pat dry. Sprinkle inside and out with salt and pepper. Place chicken in the crockpot. Place the rosemary, some garlic cloves and some lemon slices inside the chicken cavity and either lay the remaining cloves and lemon slices on top of the chicken or around the chicken in the crockpot. Cover and cook on low for 8-10 hours or until done. This bird is very tender and may fall apart if you try to remove it whole from the crockpot.

Pizza Burgers and Old Fashioned Dressing

The start of school has been a big adjustment around here so I have not had much time to blog.

These were very good burgers. I am always looking for new ways to serve a simple burger because it's cheap and easy to make.

I am also looking for good salad dressing recipes because I want to make my own from now on to save money.

Pizza Burgers
2 lbs ground beef
1 recipe pizza sauce, prepared
6 slices mozzarella cheese
1 (8 oz) pkg. mushrooms, sliced
1 onion, diced
2 green peppers, diced
Oil as needed

Make ground beef into 6 equal patties and cook until done. Meanwhile in a skillet saute in oil the mushrooms, onion and green pepper until tender. While burgers are still hot top with cheese, pizza sauce, and vegetables before serving.


Homemade Pizza Sauce
Italian seasoning to taste
1 (6 oz) can tomato paste
2 (8 oz) cans tomato sauce
Fresh minced garlic to taste

Combine all ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes and then use to top burgers.

Old Fashioned Salad Dressing

1 C sugar
2 tsp dry mustard
2 C oil
1 onion, chopped
1 tsp celery seed
2 tsp salt
1/3 C vinegar

Place everything in a blender and run on high until well combined.

Beer Braised Beef

This beef was very tender and smelled wonderful. My husband loved it I thought he was going to lick his plate at one point.

Beer Braised Beef
3 slices bacon, cooked and diced
2 lbs beef, cut into 1” pieces
Seasoning salt to taste
1 lg. onion, cut into wedges
2 garlic cloves, minced
1 bay leaf
1 (12 oz) can beer
1 tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp thyme
2 Tbsp flour
¼ C water

Place beef in a crockpot and season to taste. Add the bacon, onion, bay leaf and garlic. In a small bowl combine the beer, soy sauce, Worcestershire sauce and thyme, then pour over the beef. Cover and cook on low for 6-8 hours or until done. Half an hour before serving combine flour and water and add to the crockpot to thicken the gravy. Discard bay leaf before serving.

Baked Marinated Pork Chops and Fried Potatoes

This was a simple comfort meal after a very busy day. Sometimes I wonder how women in the past used to get everything done-they had fewer conveniences yet managed to put dinner on the table each and every night. I feel like I can't do it sometimes

Baked Marinated Pork Chops
6 pork chops
Oil as needed

Marinade:

1 Tbsp water
2 tsp thyme
2 tsp basil
2 tsp sugar
1 tsp apple cider vinegar
Salt and pepper to taste
1 garlic clove, minced
1 tsp parsley

Combine marinade in a mixing bowl. It looks like a small amount but it is enough to spread on all the chops. Lay pork chops in a 9x13 inch baking dish and spread a small amount of marinade on each chop. Turn over and repeat. Drizzle top of pork chops with a small amount of oil then cover and refrigerate overnight. Bake at 350 degrees for 45 minutes or until cooked through.

Fried Potatoes
6 potatoes, sliced or diced
6 Tbsp. oil
Salt and pepper to taste

Heat oil in a skillet. Add potatoes and fry over medium heat, stirring often until potatoes are browned. Season and serve

Green Onion and Cheese Enchiladas

Whenever I ask my husband what he wants for dinner he always says "your enchiladas". I could have made these the day before but he would still want them. It's gotten to the point where I just make 2 pans to make him happy. I usually serve these with my Mexican Rice recipe, they just seem to go together.

Green Onion and Cheese Enchiladas

2 C cheddar cheese, shredded
2 C mozzarella cheese, shredded
Corn tortillas as needed
1 bunch green onions, sliced
1 recipe enchilada sauce
1 (4 oz) can sliced black olives, drained
Nonstick cooking spray

Spray a 9x13 inch baking pan with cooking spray. Make enchilada sauce according to the recipe and cool slightly. Combine the cheeses in a bowl. To assemble enchiladas, dip a tortilla in sauce then add a handful of cheese and some chopped onion, then roll up and place seam side down in the baking dish. Repeat until the pan is full, usually about 8-10 enchiladas. Pour remaining sauce over the top of the enchiladas. Top with remaining cheese, green onions and olives. Bake at 350 degrees for 15-20 minutes or until cheese is melted and bubbly.

Enchilada Sauce
2 (15 oz) cans tomato sauce
1 tsp oregano
1 Tbsp garlic powder
1 1/2 tsp chili powder
2 tsp onion powder
1/2 tsp cumin

Combine all ingredients and heat through in a saucepan.

For more wonderful recipes visit Sandra at Diary of a Stay at Home Mom for Cooking Thursday.

Chicken Tacos

I love my crockpot in the summer or when I am feeling lazy. It helps me so much in getting dinner on the table instead of eating out like I use to. These tacos are better than the ones I used to buy at the taco stand, the secret to their goodness is in the meat.They get slow simmered in seasonings all day and it just comes out so good!! My husband makes the fresh salsa. He won't give me the recipe, he won't even let me in the kitchen when he is making it. I gave up trying to steal the recipe awhile ago. I just leave and wait and reap the reward by having awesome salsa.

Chicken Tacos

1 lb boneless skinless chicken pieces
1 packet taco seasoning or homemade equivalent
tortillas as needed
Assorted condiments

Combine all ingredients in a crockpot ; cook 6-8 hours on low. Remove chicken and shred with a fork. Serve on warmed tortillas with cheese, salsa, sour cream or anything your family likes on their tacos

Chili Cheese Dog Sauce

My family loves chili cheese dogs, I can't stand canned chili dog sauce or going out to get them everytime we want them. This sauce is the best I have made so far.

Chili Cheese Dog Sauce
2 lb. ground beef
1 tsp. cumin
1 (8 oz) can tomato sauce
Garlic powder, to taste
2 Tbsp. chili powder

Brown meat in a skillet and add all other ingredients. Bring to a boil then turn down to low and simmer for 20 minutes to thicken.

Adobo Pork

This was the most tender pork ever!!!

Adobo Pork
3 lbs pork, cut into pieces
1 C water
1 C rice vinegar
¼ C soy sauce

Combine everything in a pot, bring to a boil then let simmer for about 40 minutes. Serve over rice.

Pizza Casserole, Homemade Pizza Sauce and Garlic Breadsticks

This is one of my family's favortie meals.

Pizza Casserole

1 (8 oz) pkg. egg noodles
1 recipe homemade pizza sauce
1 lb. Italian sausage, cooked
2 C mozzarella cheese, shredded
1 C cheddar cheese, shredded
1 (3.5 oz)pkg. sliced pepperoni

Cook noodles according to package directions, drain and combine with meats and pizza sauce. Place in a 9 x 13 inch baking dish. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly.

Homemade Pizza Sauce
Italian seasoning to taste
1 (6 oz) can tomato paste
2 (8 oz) cans tomato sauce
Fresh minced garlic to taste

Combine all ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes and then use in above recipe.

Garlic Breadsticks

1/4 C butter
1 Tbsp. oil
3 C. flour
1 tsp. salt
1 Tbsp. baking powder
1 ½ tsp. garlic powder
1 Tbsp. parsley
3/4-1 cup milk, as needed
Parmesan cheese to taste

Heat oven to 425 degrees. Place butter and oil in a 9 x 13 inch baking dish and put in oven so butter melts. Combine all the dry ingredients together and gradually add milk, stirring until dough forms and leaves sides of bowl. Dough will be sticky. On a floured surface knead dough 5-6 times then roll out into 9 x 13 rectangle to fit in the baking dish. Lay dough in the preheated baking dish carefully on top the melted butter and oil mixture. Cut into 6 strips. Sprinkle with additional garlic powder if desired and parmesan cheese. Bake at 425 degrees for 20 minutes or until browned on top.

Broccoli Beef and Melon Salad

This is one of the best crockpot meals we have had.

Broccoli Beef
1 lb. beef, sliced thin
¼ C soy sauce
2 Tbsp rice wine or sherry
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
2 tsp sesame seed oil
2 cloves garlic, minced
1 (16 oz) bag frozen broccoli cuts

Combine everything in a crockpot except broccoli. Cook on low for 6-8 hours or until cooked through. Add broccoli 1 hour before serving. Serve over rice.

Melon Salad
1 small cantaloupe
1 small honeydew melon
¼ - ½ a seedless watermelon

Peel and cut each melon into cubes, toss together in a bowl and serve.

Apples and Cabbage with Smoked Sausage

This dish makes me think of fall. It sort of almost feels like fall. I am hoping and wishing for it to come quickly. Fall is my favorite season. Cooler weather, Halloween, Thanksgiving, fires in the fire place, apple cider......

Apples and Cabbage with Smoked Sausage
3 apples
6 C chopped cabbage
1 small red onion, sliced
2 Tbsp. butter
2 Tbsp. water
1 Tbsp apple cider vinegar
Salt and pepper to taste
1 lb. smoked sausage, cut into bite size pieces

Core and slice apples. Combine with cabbage and onion in a skillet and sauté in the butter for about 5 minutes stirring often. Add water and vinegar and season with salt and pepper. Add sausage to the top. Cook covered for 10 minutes over low heat or until cabbage is cooked through and sausage is heated.