MISC

*Rice- 2 water/1 rice, bring to boil, 12 min simmer, take off heat, set 5 min
*Hard boil eggs- bring to boil, turn off heat, let sit for 20 min
*Pinto beans-
*Noodles

Grill meat

3H- chicken legs - 12/side for 48min
3H- thin pork chops - 7/side for 14mi
3H- thick t-bone 10 /side for 40minutes
3H-skillet mushrooms ranch seasoning

Entree - Hamburger Steak

http://allrecipes.com/recipe/78370/hamburger-steak-with-onions-and-gravy/print/?recipeType=Recipe&servings=4&isMetric=false

Ingredients

• 1 pound ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

 

• 1 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon cooking sherry
• 1/2 teaspoon seasoned salt

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Entree - Chicken Marsala

https://www.bettycrocker.com/recipes/chicken-marsala/fa4f8b72-8e9c-4065-b494-94d733806132

Ingredients

4

boneless skinless chicken breasts (about 1 1/4 lb) SAVE $

1/2

cup Gold Medal™ all-purpose flour

1/4

teaspoon salt

1/4

teaspoon pepper

2

tablespoons olive or vegetable oil

2

cloves garlic, finely chopped

1

cup sliced fresh mushrooms (3 oz)

1/4

cup chopped fresh parsley or 1 tablespoon parsley flakes

1/2

cup dry Marsala wine or Progresso™ chicken broth (from 32-oz carton)

Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.

Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.

Vegitable - Twice Baked Potatoes Betty Crocker

http://www.food.com/recipe/best-twice-baked-potatoes-79595

Ingredients

• 4medium potatoes
• 1⁄2cup sour cream (I use fat-free and no one knows the difference!)
• 1⁄4cup milk
• 1⁄4cup margarine
• 1⁄2cup shredded sharp cheddar cheese
• 1⁄2teaspoon salt
• 1⁄4teaspoon pepper

Directions

1. Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
2. Allow to cool a bit.
3. Slice about a 1" strip of the skin off the top of each potato.
4. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
5. Mash the potato pulp along with the margarine.
6. Add milk, sour cream, cheese, salt and pepper; combining well.
7. Spoon the mixture back into the potato shells, piling high.
8. Top with the crumbled bacon or bacon bits.
9. Bake at 400 for 15 minutes.

• 
  

Breakfast - Spinach and Bacon Quiche

http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Soup - Maria's Chicken Noodle Soup

Ingredient
3 chicken tenders
8 cups of water (may sub chicken broth)
3 Tb butter
2 stalks of celery diced
2 Tb onions diced
3 cups of egg noodles
3 Tb heaping Knowrr Caldo de Pollo
Salt to taste

Directions
1. Boil Chicken
2. Sautee onions and celery in butter.  Use med heat. taste
3. Add water to Sautee mix and bring to boil.
4.  Add noodles and chicken
5.  Reduce heat to simmer until noodles are ready.

COPYCAT KFC CHICKEN POT PIE RECIPE

http://cincyshopper.com/copycat-kfc-chicken-pot-pie-recipe/

INGREDIENTS6 5-6″ Foil Pot Pie Tins
1 Rotisserie Chicken or Fried Chicken
2 sheet Puff Pastry Dough
4-5 Potatoes
4-5 Carrots
2 cup Frozen Peas
2 can Cream of Chicken Soup
15 oz Milk
1 tsp Sugar
Salt and Pepper (to taste)

DIRECTIONS
Pick meat from bones and cut into bite size pieces.
Peel and cut potatoes into 1/2″ cubes.
Peel and slice carrots into 1/4″ slices.
Remove pastry from box and thaw at room temperature.
Boil potatoes and carrots in water until almost tender.
Drain liquid, add frozen peas and set aside.
In a large pot, add soup, milk, and sugar. Mix well and simmer.
Preheat oven to 400.
Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.
Spoon mixture into each pie tin, Do not over fill.
Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim.
Moisten edges of pastry and cover each tin pressing edges to the rim.
Bake at 400 18 minutes.

Pecan Pesto

Hi Dan!

Here's a shrunk down version of my recipe...

1 cup by volume coarse grated romano cheese

1 cup by volume toasted pecan pieces

1 oz by weight fresh basil

1/2 oz by weight fresh parsley

1/4 cup by volume garlic roasted in olive oil

1 small raw garlic clove chopped

1/4 tsp salt 

1/2 tsp black pepper

Combine all ingredients in a mixing bowl and coat with canola oil. Transfer to the food processor. (You may need to do this in batches depending on the size of food processor bowl). Turn on and immediately begin to add extra virgin olive oil until the pesto moves freely then quickly turn processor off. When pasta is ready, mix pesto with hot pasta water (about 2 parts pesto to 1 part water).

This should yield enough for 5-7 servings.

Thanks for visiting us at the trailer!

Zach