Salisbury steak meatballs

 

Ingredients

• 32 oz. bag frozen fully cooked meatballs
• 1 packet brown gravy mix
• 1 packet onion soup mix
• 1 packet of dry Ranch seasoning mix 
• 2 cups beef broth 
• 1 sliced onion 
• 2 tablespoons of cooking oil of any kind.

Instructions

• Place sliced onions in a pan with the oil and saute for five minutes.
• Place frozen meatballs in a large pan that has a lid. The same pan
  
• Add brown gravy, onion soup mix, ranch and broth  to the pan and stir until well combined and powder has dissolved.
  
• Make sure the meatballs are submerged in the liquid. Cover the pan and set stovetop to medium heat. Heat meatballs for 15 to 20 minutes making sure to stir frequently.
  
• Once meatballs are starting you can now prepare your side, I love to make mashed potatoes, I make the boxed potatoes and add milk and butter.
• Serve over mashed potatoes or rice.
• When I get home from work who has time to make real mashed potatoes 😳

Chicken Souvlaki

 

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

 

• Sauce:
• 1 (6 ounce) container plain Greek-style yogurt
• 1/2 cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 6 wooden skewers, or as needed

Directions

1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

      If you have a griddle on your stove you can use that instead. Preheat the stove and cook the chicken for three minutes and flip. Cook another three minutes and flip and repeat this process for a total cooking time of 6 minutes on each side.

One pan potatoes and chicken

 

One pan chicken and potatoes 

Ingredients

• 8 chicken thighs or legs 
• 6-8 large potatoes cut in quarters or halves
• 5-6 carrots cut in 1-2 inch pieces - optional 
• 1 onion cut in quarters
• 15-20 garlic cloves whole
• 1 Tbsp Seasoning salt
• 1 tsp Black ground pepper
• 4 tsp garlic powder or 5 cloves garlic crushed
• ½ tsp paprika 
• 3-4 Tbsp olive oil
• 1 cup of Italian dressing 

Instructions

1. Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
   
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
   
3. Pat dry chicken with a paper towel.
   
4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp seasoning salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Italian dressing, Carefully toss everything to coat.
   
5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
   
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
   
7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
8. Serve with white rice or green beans- optional 😘

Battered fried chicken

Battered fried chicken 

Ingredients: for wet batter 

6 Chicken (Wings or Drumsticks)

1 cup all-purpose flour

1/4cup cornstarch

2 tsp. baking powder

1 cup water

Salt & Pepper

1 egg

Procedure:

1. Mix water, all-purpose flour, cornstarch, baking powder, salt & pepper in a mixing bowl. Mix thoroughly.

2. Dip chicken on wet batter until it is completely covered.

3. Tap chicken for excess wet batter. And dip into the dry batter. Tap off excess

For the dry batter …mix all of these ingredients below together.

2 cups of all purpose flour 

1 teaspoon of garlic powder 

1 teaspoon seasoning salt 

1 teaspoon paprika 

1 teaspoon black pepper 

4. On a deep fryer,  or deep pan fry chicken for 20 minutes until crispy.

5. Serve hot with your favorite side and

Best Fried chicken

 

Ingredients

• 8 pieces chicken Thighs or one whole chicken
• 3 cups all purpose flour 
• 1 tablespoon baking powder
• 2 tablespoons cornstarch 
• 2 tablespoon paprika
• 3 teaspoons garlic powder 
• 1 teaspoon onion powder 
• 3 teaspoons celery salt 
• 3 teaspoons seasoned salt
• 3 teaspoons oregano 
• 1/2 cup hot sauce , this Is only if you like spicy
• 3 teaspoons thyme 
• 3 teaspoons Cajun season 
• 1- quart buttermilk to marinate chicken

Instructions

• Enough Oil for frying depending on what you are using to fry the chicken in. You need enough oil to cover the chicken.
• Deep skillet 
• The day before you are going to fry the chicken, place the chicken in a couple of large ziplock bags. 
• Add the chicken, buttermilk, and hot sauce.
• Place the chicken in the refrigerator overnight.
• Mix the seasonings.
• Remove one tablespoon of seasoning and save it for later.
• Add the season into the flour, cornstarch, and baking powder.  I mix it together with a whisk.
• Remove the chicken one piece at a time from the buttermilk.
• Flour each piece of chicken in every crease of the chicken.
• Leave it to rest on a large baking sheet.  Place chicken in the refrigerator if possible.
• After 15 minutes, flour the chicken again.
• Allow the oil to heat to 375 degrees. The temperature will drop as soon as you add the chicken.
• Cook chicken about 15 minutes or until golden brown.
• Remove the chicken with tongs on to a large baking sheet that has been lined with paper towels.
• Season the chicken as soon as it comes out of the oven with the remaining tablespoon of seasoning mixture.

Ham W/ Raspberry chipotle glaze

Ingredients

• 1 and 1/2 cups seedless raspberry preserves
• 2 tablespoons white vinegar
• 1 to 3 canned chipotle peppers in adobo sauce, chopped small
• 3 cloves garlic, smashed and minced
• 5 - 6 pound cooked ham (rump half or shank portion)
• 24 whole cloves, for studding ham (optional)
• 1/2 cup brown sugar 

Instructions

1. Preheat the oven to 325 degrees F.
2. In a small saucepan combine raspberry preserves, vinegar, chipotle peppers  sugar 
3. and garlic. (If you are mot sure about it being spicy, start with one chipotle and taste it. Add more if you like.)
4. Cook and stir over medium high heat just until boiling. Reduce heat to medium and bring to a simmer. Cook, uncovered, about 10 minutes more. It will start to thicken up. (You will have about 1 and 1/2 cups glaze.) Set aside.
5. Set a rack inside of Roasting pan . If you don't have a roasting pan, set a large oven-safe cooling rack over a Baking sheet with raised edges. You want to keep the ham lifted from the liquids that will pool in the pan.
6. Cut open the packaging on your ham and throw away the glaze packet than probably came with it. We have loftier plans for this ham.
7. Set your ham flat side down on the rack. Which we call face down 
8. 
   
9. 
   
   
   
   Use a sharp serrated knife to score the ham by making diagonal cuts in a diamond pattern. See photos. Make the cuts about a half inch deep.
10. If you want, stud your ham with cloves. Push one clove into the crosses of the diamond cuts you made. I love the earthy undertones cloves add! But it's totally up to you and it will still be a great ham if you skip the cloves. I've done it both ways.
11. Brush the ham generously with the glaze you made. Don't use all of it, we need to brush again later too.
12. If you have an  thermometer that is safe for the oven insert it into the center of the ham. The thermometer should not touch the bone. (Or use an instant-read one later.)
13. Bake in a 325 degree oven for 1 and 1/2 to 2 and 1/4 hours or until thermometer registers 135 degrees F. (About 20-25 minutes per pound). Remember, the ham is pre-cooked, so you are just getting it nice and warm for serving, and crisping up the outside.
14. About 20 minutes before your ham is going to be done, remove it from the oven and brush with more glaze. Return to the oven.
15. When the ham reaches 135 degrees, remove from the oven and cover with foil until ready to serve. Serve with remaining glaze. 
16. 
    
17. Use your leftover bone to make soup 😃

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ORANGE WINGS

Orange Wings

Vegetable oil, for frying
Teaspoon seasoning salt
1 teaspoon paprika
2 teaspoon garlic powder
3 pounds chicken wings, cut at joint
1/2 stick (2 ounces) butter
2 Teaspoons garlic powder
1/2 cup Orange Marmalade
1/4 cup hot sauce
1 tablespoon soy sauce

Preheat deep fryer or large pot with vegetable oil to 350 degrees F.
Mix the salt, paprika, and garlic powder together in a small bowl.
Add chicken wings and toss to coat.
Melt the butter in medium saucepan over medium heat with the garlic.
Stir in Orange Marmalade , hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer or pot.
Remove the wings from the fryer and drain on a paper towel-lined baking tray.
Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

SPICY GRILLED SAUSAGES

2 PACKAGES OF SPICY ITALIAN SAUAGES

INSTRUCTIONS

1. Prepare the grill (Gas Grill): Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other things…like peppers and onions.)
2. Prepare the grill (Charcoal Grill):For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
3. Cook the sausages: Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren’t browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.

APPLE CIDER PORK CHOPS

Ingredients

4

center-cut pork chops 

Salt and pepper, to taste 

2

tablespoons canola oil

1 1/2

cups apple cider

2

tablespoons packed brown sugar

Directions

1. Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.
2. In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. ; season with salt and pepper.
3. Pour glaze over pork chops for serving.