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Country Kitchen

Country Kitchen

Friday, March 27, 2015

Pasta La Vista, Baby! - SpCourtney and Meat Sauce w/ Stuffed Mushrooms

SpCourtney and Meat Sauce (Add in your own name ;0))

1.    Chop 1 small zucchini and mince ¼ cup onion, sauté in olive oil, over med. heat until the zucchini starts to brown
2.    Transfer to a separate bowl and brown the ground beef.  Add ½ tsp garlic powder to meat as it is browning.  Remove the extra grease and throw away when cool (don’t put grease down your sink, it will clog when it hardens)
3.    Add vegetables back to the skillet along with a jar of your favorite spaghetti sauce, 1 can diced tomatoes and ½ tsp salt. 
4.    Cover with a lid and allow to simmer for at least 30 min, stirring every so often
5.    Meanwhile cook your pasta in salted water to al dente (soft but with some bite left)
6.    Serve with Parmesan cheese.

Stuffed Mushrooms

1.    Wash and de-stem about 12 button mushrooms, place them on a foil lined baking sheet
2.    Mix together 4oz soften cream cheese, 2 Tbsp Italian style breadcrumbs, ½ tsp salt and ½ cup shredded mozzarella cheese.
3.    Fill each mushroom
4.    Place under low broil for about 10 min, until brown and you see some liquid at the bottom of each mushroom
5.    Brush each mushroom with butter and serve immediately!

Friday, March 20, 2015

Sammiches - Turkey Surprise

Turkey Surprise 

 Cover a pan with foil and lay out your bread cheese and meat
Place under the low broiler until the cheese melts

Spread on mayonnaise and mustard  
Cut into four sections and serve with Italian dressing for dipping (That's the surprise part;0)).

Lettuce Eat Salad - Oriental Chicken Salad

Oriental Chicken Salad

Salad Ingredients 
Grilled and sliced chicken breast
Chopped Lettuce 
Chopped Cabbage
Crunchy Chinese noodles
sliced almonds
Mandarin oranges (optional)

Dressing ingredients 
6 Tbsp agave sweetener
3 Tbsp rice wine vinegar
1/2 cup mayonnaise
2 tsp spicy brown mustard
1/4 tsp sesame seed oil

Friday, March 13, 2015

Orange Chicken

Orange Chicken

**If you don’t have a deep fryer you can fry in a pan on the stove.

1-2 pieces boneless skinless chicken breast
About 1 cup dry pancake mix
Seasoned salt to taste
Jarred Orange sauce
Orange zest (optional)
Rice and vegetable of your choice
Frying oil

1.     Cook the rice
2.     Fill up your fryer to the max fill line and turn on to 375 degree.
3.     Cup chicken into bite size pieces and dry thoroughly
4.     Mix pancake mix, seasoned salt and water to a soupy consistency
5.     Add chicken and stir to coat
6.     Steam your broccoli (or vegetable of your choice)
7.     When the fryer is ready drop 6-8 pieces at a time in (don’t crowd the fryer)
8.     When the pieces float to the top and turn a golden brown color
9.     Remove pieces and place on a paper towel to absorb the extra oil
10. Place chicken in a bowl and add the orange sauce
11. Add broccoli and more sauce if needed and stir

Serve immediately with rice.

Thursday, March 5, 2015

Soup a dup - Chicken and Noodles

Chicken and Noodles
Your favorite cut of bone-in skin on chicken (I used a 1/2 chicken)
A couple stalks of celery with leaves attached
a couple of un-peeled carrots
1/2 large dice onion
1 cup water 
1 chicken bullion cube
1 package of your favorite egg noodles
Seasoned salt
Extra chicken stock (if needed)

1. Add chicken (sprinkled with seasoned salt) vegetables,  water and bullion cube to a crock pot and cook for 6 hours on low. 
2. Strain liquid into a stock pot
3. Discard the vegetables 
4. Remove all the bones from the chicken and shred chicken with a fork
5. Bring your liquid up to a boil and add the noodles, boil for about 20 mins
6. Add the chicken and more stock if needed. 
Serve and enjoy!