#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.

#3911 - Fresh Parmesan Green Beans

(by Shirley McNevich)

1lb. fresh green beans
2 TBSP chopped onions (more if you wish)
2 TBSP chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. salt
fresh grated Parmesan cheese

Place the green beans in a pot--cover them with water and add the salt. Cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer them for 10 minutes. Drain the green beans and immediately rinse them with cold water. In a bowl add chopped onions, chopped garlic, balsamic vinegar and olive oil--stir to mix. Place the cooled green beans in a serving dish and drizzle the vinegar mixture over the green beans--carefully toss to coat. Cover the dish and refrigerate for at least an hour before serving. Remove the cover and sprinkle with fresh grated Parmesan cheese to serve.

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

#3779 - Deluxe Mashed Potatoes

(by Shirley McNevich)

2lbs. red potatoes (washed, peeled and cut into 2" or so pieces)
3 cups chopped broccoli florets
2 TBSP butter
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
1 1/2 cups shredded sharp cheddar cheese
1/2 cup Breakstone's sour cream
milk
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan add potato pieces--cover them with water. Over medium heat bring the water to a boil, then cook the potatoes for 10 minutes. Add the chopped broccoli pieces to the potatoes and continue to cook another 8-10 minutes or until potatoes and broccoli are tender. Remove from heat, then drain and set aside. In a skillet over medium heat add butter--melt. Add chopped red bell peppers--cook/stir for 3 minutes. Add chopped garlic--cook/stir 1-2 minutes longer. Remove from heat. In a large bowl add drained potatoes/broccoli, red bell peppers/garlic, shredded cheddar cheese, sour cream, salt and pepper--mash with a potato masher. Add milk a little at a time, stirring in between, until mashed potatoes are the consistency you desire.

#3771 - Creamy Scalloped Potatoes

(by Shirley McNevich)

2lbs. Yukon gold potatoes
3 cups whipping cream
1/4 cup chopped fresh parsley
2 garlic cloves (chopped)
1 1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup fresh grated Parmesan cheese

Wash and peel the potatoes, then slice them thinly. In a large bowl add whipping cream, chopped parsley, chopped garlic, salt and pepper--stir well. Add the sliced potatoes--toss to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Bake at 400 degrees for 30 minutes (stirring every 10 minutes). Remove from oven--sprinkle the Parmesan cheese over the top. Return to oven and bake 20 minutes longer or until bubbling hot and golden brown. Let stand for 10 minutes before serving. Note: if you don't slice the potatoes thin enough, you'll have to bake it longer to make sure the potatoes are tender.

#3725 - Amish Green Beans

(by Shirley McNevich)

6 raw slices of bacon (chopped)
1 medium onion (chopped)
1lb. fresh green beans
2 large tomatoes (chopped)
1 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper

Fill a pot with cold water and set it aside. Wash the green beans, remove the stems and cut the green beans into 2" pieces. Place the green bean pieces into a pot of boiling salted water--cook/stir them for 5 minutes, then drain them in a colander and immediately drop all of them into the pot of cold water (to stop them from cooking). Drain the green beans again. In large cast iron skillet add the chopped bacon and chopped onions--cook/stir over medium heat until bacon is crisp and onions are tender. Add the drained green beans, chopped tomatoes, chopped garlic, salt and black pepper--cook/stir 8-10 minutes or until green beans are tender and mixture is hot.

#3572 - Zucchini Dill Salad

(by Shirley McNevich)

1 large zucchini (peeled and thinly sliced)
2 garlic cloves (chopped)
1/4 cup fresh dill (chopped)
1/2 of one lemon
1/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil

Squeeze the juice from 1/2 of a lemon. In a bowl add chopped garlic, chopped dill, lemon juice, cider vinegar, olive oil, salt and pepper--stir well to mix. In a glass bowl add zucchini slices and the vinegar mixture--mix well. Cover and refrigerate overnight (it will take all night for the zucchini to soften). Optional: you can add some sliced onions to the dill mixture.

#1106 - Chicken & Broccoli Bowties

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal and work it around with your hands to coat all chicken. Open the bag a little bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to marinate. When ready to cook, cook pasta according to box directions. Cook pasta until almost done, then add broccoli to the pasta water--continue cooking and stirring until pasta is done. Drain pasta and broccoli, then return it to your saucepan. Remove chicken from refrigerator--cut chicken into bite sized pieces (DO NOT discard Italian dressing). Place chicken pieces, minced garlic, and pepper in a skillet with some of the leftover Italian dressing--cook and stir until chicken is cooked through and browned. Add the cream cheese and pasta sauce to the chicken--cook and stir until cream cheese is melted. Remove from heat and pour pasta mixture into the saucepan with the bowtie pasta/broccoli mixture. Return to heat--add Parmesan cheese to the mixture--cook and stir until all ingredients are hot.

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

In a saucepan over medium heat--add the butter and melt. Add the mushrooms, chopped onions, crushed garlic--saute until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper--stir. In a separate saucepan add the cauliflower pieces--cover with water and add 1 tsp. salt--bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture--stir. Add cooked brown rice to the mushroom mixture--stir. Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole--bake uncovered for 5 more minutes or until cheese melts.

#761 - Green Beans and Meatballs

(by Shirley McNevich)

12 frozen meatballs
2 tsp. butter
1/4 cup chopped onions
1 chopped garlic clove
2 cups frozen cut green beans
1 cup sour cream
1/3 cup milk
1 TBSP Worcestershire sauce
1 - 10.75oz. can cream of chicken soup

Prepare meatballs as directed on package. In a saucepan over medium heat, melt the butter. Add the onion and garlic--stir and cook until tender. Add green beans, sour cream, milk, Worcestershire sauce and cream of chicken soup--stir and cook until green beans are tender. Add meatballs--stir and cook until hot. Serve over rice or noodles.

#735 - Hot Dog Chili Sauce

(by Shirley McNevich)

2 lbs. ground beef
1 large chopped onion
1/2 tsp. salt
1/4 tsp. pepper
4 cloves of garlic (peeled and minced)
1/2 cup Heinz ketchup
1/4 cup of your favorite barbecue sauce
1 TBSP hot sauce or Tabasco sauce
2 TBSP French's yellow mustard
shredded cheese of your choice

In a skillet add the ground beef, chopped onion, salt and pepper--cook until meat starts to brown, then add the garlic. Stir and cook until meat is browned. Reduce heat to simmer, then add ketchup, barbecue sauce, hot sauce and mustard--stir. Simmer for 10-12 minutes, then remove from heat. Serve over your favorite hot dogs. After putting chili sauce on top of hot dog, sprinkle with the shredded cheese of your choice.

#699 - Chicken Marengo

(by Shirley McNevich)

2 TBSP canola oil
2 to 2 1/2 lbs. chicken breasts
1 - 16oz. can whole tomatoes (do not drain)
1/2 cup chopped red peppers
1 clove garlic (finely chopped)
1 envelope Lipton onion mushroom soup mix

In a skillet add canola oil over medium heat--brown chicken breasts on both sides. Remove browned chicken--set aside. In the same skillet that you browned the chicken add whole tomatoes, chopped garlic, chopped red peppers and soup mix. Stir. Cut the chicken into bite sized pieces and add chicken to the tomato mixture--stir. Put a lid on the skillet and simmer for 45 minutes or until chicken is tender (turn chicken and stir mixture a few times while it's simmering).