Hungarian Chicken Paprikash (from Betty Pogostin)

Ingredients:2 lbs Chicken Legs & Thighs Bone in, Skin on (may substitute for breasts)
1/4 Cup Butter (can substitute olive oil)
1 Medium Onion (chopped)
1/2 Cup Mushrooms (sliced)
1/2 Cup Carrots (chopped)
2 Cups Chicken Broth (we used Knorr concentrated stock)
2 TBSP Paprika
1/2 TSP Salt (to taste)
1/2 TSP Black Peppe
2 1/1 TBS Flour
1/4 TSP Cayenne Pepper (optional)
1 Cup Sour Cream (feel free to go fat free)
If Using Wide Egg Noodles, you’ll need 1 large bag

Directions:
On stove-top, use a large, heavy bottom skillet on medium-high heat to melt butter. Add chicken. Cook until lightly browned, turning once. Drain off grease. Add onions, mushrooms and carrots to skillet and cook 5 to 8 minutes more. Pour in chicken broth (stock) season with paprika, salt, ground pepper and Cayenne pepper. Cook 10 minutes more, or until chicken is cooked thoroughly  and juices run clear. (no pink inside) Remove chicken from skillet. Remove from bone. Cover to keep warm. Keep onion and broth mixture in skillet.

Prepare wide egg noodles according to package directions.

Mix flour into sour cream. Don’t leave clumps! (again, blech) Slowly add sour cream to onion broth mixture remaining in the skillet. (about 2 TBSP at a time. Whisk to make sure it incorporates well and there are no lumps of flour. (blech) Bring the mixture to a slow rolling boil. Do not over boil! Be sure to stir constantly, and cook until thick. Let stand for approximately 3-4 minutes as this will allow mixture to thicken completely.

Make a bed of drained noodles on plate. Place chicken on top of noodle bed. Spoon sour cream/paprika sauce over top.

Summer Pasta Salad

Ingredients:

1/2 Pound Short Pasta (Fusilli, Large Shells or Mezza Penne Work Well)
1 Pound Ripe Cherry, or Plum Tomatoes
4 Green Scallions, Chopped
3/4 Cup Pitted & Coarsely Chopped Black Olives Such As Kalamata
1/4 Cup Rinsed Salted Capers
1 Pound Fresh Mozzarella, Cut Into Small Dice (Or Feta Cheese)
1/4 Cup Chopped Fresh Parsley
1/4 Cup Chopped Fresh Basil
Dressing Ingredients:
3 Tablespoons Red Wine Vinegar
9 Tablespoons Extra Virgin Olive Oil
3 Sun-Dried Tomatoes In Oil
1 Large Garlic Clove, Peeled
Salt & Pepper

Directions:

Cook the pasta in a large pot of salted water until it is "al dente", then rinse in cold water and drain well.
If using cherry tomatoes, cut into half.
If using plum tomatoes, chop coarsely and place in a large bowl with the rest of the salad ingredients and toss.
Blend together the dressing ingredients until almost smooth.
An hour before serving, toss the dressing with the pasta mixture and let the flavors meld for one hour at room temperature before serving.

Spaghetti Sauce

Ingredients

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• Mushrooms
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce or Sauce with mushrooms (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Crushed Red Pepper (optional)
• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
• 1 whole Rind From One Wedge Parmesan (optional)
• 1/2 cup Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
• Extra Minced Parsley, For Serving

  Preparation Instructions

  IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
  In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
  Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic and mushrooms. Stir and cook for an additional minute.
  Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
  After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
  Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

I am making this now and the house smells wonderful!

Sweet and spicy bacon-wrapped chicken

Ingredients:

• 8 boneless skinless chicken breast tenders
• 8 thick slices smoked bacon
• 1/2 cup brown sugar
• 2 tablespoons chipotle chili powder

  Directions:

1. Preheat oven to 350 degrees F and prepare a high-sided baking sheet with a Silpat.
2. Lay out chicken tenders and wrap a piece of bacon around the whole tender. Using two toothpicks, secure the top and bottom of the bacon.
3. On a plate, mix together the brown sugar and chipotle chili powder. Roll bacon-wrapped chicken in the brown sugar and place on prepared baking sheet.
4. Bake for about 35 minutes until the chicken is fully cooked and the bacon is crisp. If the bacon is not as crispy as you would like, you can place it under the broiler for a few minutes to crisp.
5. Let cool on the baking sheet for 5 minutes, roll in the sugary sauce that is on the pan and serve. Remember that the toothpicks are at the top and bottom of the chicken tenders.

Chicken and Spinach Bake

Ingredients:

• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 chicken breast halves, boneless, pounded slightly to even thickness
• Creole or Cajun seasoning blend or other blend
• salt and pepper
• 1 large tomato, diced (I also use grape tomatos cut in half)
• 4 green onions, with green, sliced

• Preparation:

  Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.

Apple Pie

I made this yesterday and it was gone before it even had a chance to cool!

 refrigerated pie crusts

6 cups thinly sliced, peeled apples (6 medium)

 

3/4 cup sugar

2 tablespoons all-purpose flour

 

3/4 teaspoon ground cinnamon

 

1/4 teaspoon salt

 

1/8 teaspoon ground nutmeg

 

1 tablespoon lemon juice

 

 

Heat oven to 425°F. Place 1 pie crust in pam sprayed 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.


~Enjoy

Carrot Cake

I use DH carrot cake mix
1 jar of pureed carrot baby food
1 cup sour cream
a package of vanilla pudding
4 eggs 
water (amount from directions on the box)

Cook at 350 for 32 minutes