Thanksgiving Ham

Ingredients: . Butt portion bone-in ham 2 cups loosely packed dark brown sugar 1.5 cups orange juice 3/4 cup spicy mustard 1/2 cup worcestershire sauce 5 tablespoons horseradish 1/2 teaspoon allspice 3/4 teaspoon cayenne pepper large bag big enough to hold the ham & seasoning. . Directions: . 2 nights before - mix all ingredients together in jar, cover and refrigerate over night. 1 night before - Rinse and pat dry ham, cut the top, butt and front of ham into diamond shape cuts, about an inch or so apart and 1/4" deep. Put ham in large bag, sue a needle injector and inject the ham with the liquid seasoning, pour any remaining on the top of the ham then wrap tightly with the bag. Allowing about 15 minutes for pound of ham to cook at 350 degrees. Place ham in a pan large enough that gives you room to draw out juices and rebast with a turkey baster. Save the seasoning from the bag, after about an hour of cooking begin basting ham with the liquid about every 15 minutes until the ham center is at 170 degrees, this will create a dark crust on the ham! Enjoy :)

Grandma Jackie’s Cornbread Dressing

Mix equal parts dry white bread / cornbread 1 tea. Poultry seasoning 1 tea. Sage 2 eggs 1 stick butter 1 can Cream of Mushroom soup 1/2 can - Chicken broth Onions to taste Celery to taste Mix well. Bake at 350 for about 35-45 minutes or until light brown on top. My Additions: Chopped apples; mushrooms; walnuts and or sliced almonds.

SMOTHERED CHICKEN

FOR THE CREAMED SPINACH: 1 large bag of spinach leaves 4 ounces cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste FOR THE SAUTEED MUSHROOMS: 8 ounce package of mushrooms, sliced 1/2 stick butter 2 T olive oil 1 cloves garlic, minced Salt and pepper to taste FOR THE CHICKEN: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry's 1 teaspoon pepper Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 1 hour. Meanwhile, make the creamed spinach. Over medium-high heat, pour 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Add in the garlic and season with salt and pepper. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Egg-Stuffed Baked Potatoes

Ingredients: baked potatoes, slightly cooled melted butter kosher salt and black pepper shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) eggs additional fillings of your choice: sauteed vegetables, bacon or ham, etc. Instructions: Preheat oven to 350 degrees. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired. Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Easy Crockpot Chicken Tacos

Dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stir and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

The Pioneer Woman: Best Meatloaf ever!

Ingredients Meatloaf: 1 cup Whole Milk 6 slices White Bread 2 pounds Ground Beef 1 cup (heaping) Freshly Grated Parmesan Cheese 1/4 teaspoon Seasoned Salt 3/4 teaspoons Salt Freshly Ground Black Pepper 1/3 cup Minced Flat-leaf Parsley 4 whole Eggs, Beaten 10 slices Thin/regular Bacon Sauce: 1-1/2 cup Ketchup 1/3 cup Brown Sugar 1 teaspoon Dry Mustard Tabasco To Taste Preparation Instructions Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes. Yummy!

Yummy Enchiladas

Ingredients: 1 pound lean ground beef 1 1/2 cups diced onion 1 1/2 cups (about 2 medium) finely diced zucchini 12 corn tortillas, heated or fried in oil to soften 2 1/2 cups enchilada sauce, canned or homemade 3 cups cheddar- jack shredded cheese Serve as desired with: shredded lettuce, avocado, cilantro, sour cream Directions: 1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. 2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl. 3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. 4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan. 5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly. 6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. 7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). 8. Serve immediately with desired condiments. Tips: *If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF

Baked Chicken and Kale Flautas

1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced (I didn't use) 3 cups Baby Spinach/Kale, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa and sour cream, for serving Preparation Preheat the oven to 450*F. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Creamy Tomato Tortellini Soup

2 whole large Cloves Of Garlic Minced 2 Tbl Olive Oil 2 10 3/4 oz Cans of Condensed Tomato Soup 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbl Italian Seasoning 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Cheesy chicken and rice bake

2 whole Boneless, Skinless Chicken Breasts 4 cups Cooked Brown Rice ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream) 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro For Garnish Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and rehe

Parmesan Chicken Bake

6 chicken breasts 1 C light mayonnaise or Greek yogurt (I have done 1/2 of each as well) 1/2 c fresh Parmesan cheese, plus more for the top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder 1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan. 2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken. 3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

Santa Fe Chicken Salad

Ingredients: 6 cups of mixed baby greens 1 15oz can of of corn kernels, rinsed well 1 15 oz can of black beans, rinsed well 1/4 cup freshly grated Monterrey jack cheese 1/4 freshly grated sharp cheddar cheese 1/4 cup spiced tortilla strip salad toppers 4 thin chicken cutlets (not the full chicken breasts) 1 cup garlic herb marinade (KC Masterpiece) For the Dressing: 1/2 cup light mayo 1 teaspoon chili powder 1/4 cup freshly chopped cilantro 3-4 tablespoons freshly chopped chives or green onions 1 tablespoon lime juice (I used bottled) 2 teaspoons white sugar Directions: Marinade your chicken in garlic herb marinade for at least 3 hours. These are the thinly sliced chicken cutlets you can buy prepackaged. If your store doesn't' have them, slice your chicken breast in half lengthwise to create 2 thin chicken breast pieces. Meanwhile, make the dressing. Mix all ingredients together well and refrigerate. Grill chicken until done. Rinse corn and beans. Pile your lettuce, and top with corn, beans, cheese and tortilla strips. Place chicken on top. Top with dressing. Enjoy!

Chicken Fajita Marinade

1/4 cup beer
1/3 cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chopped cilantro
1/2 teaspoon ground cumin
salt to taste
Directions
1.To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
2.To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Scooter’s Spaghetti

Scooter’s Spaghetti

Ingredients
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Directions
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well.
Using a 10 x 6 dish, assemble in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Notes
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

Italian Potato Casserole

Italian Potato Casserole Recipe

4-6 ServingsPrep: 15 min. Bake: 30 min.15 30 45 Ingredients
1 pound bulk Italian sausage
3 cups mashed potatoes
1 cup chopped onion
3/4 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
2 cups chopped fresh tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes
Directions
In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender.
Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. Yield: 4-6 servings.

Crash Hot Potatoes

Ingredients
■12 whole New Potatoes (or Other Small Round Potatoes)
■3 Tablespoons Olive Oil
■Kosher Salt To Taste
■Black Pepper To Taste
■Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Parmesan Chicken Nuggets

Ingredients

• 1 clove garlic, minced


• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted


• 1 cup dried bread crumbs


• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)


• 2 Tbsp chopped fresh parsley


• 1/4 teaspoon salt


• 1/4 teaspoon garlic salt


• A large pinch of Italian seasoning (herb mix)


• 1/8 teaspoon ground black pepper


• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Prep Time: 15 minutes - Cook Time: 20 minutes

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Pork Schnitzel

Ingredients

• 4 boneless pork chops (1 pound total), 1/2 inch thick
• 1/4 cup flour
• 1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten
• 2 Tbsp milk
• 3/4 cup fine dry bread crumbs or panko
• 1 teaspoon paprika
• 3 Tbsp canola oil, grapeseed oil, or olive oil
• 3/4 cup chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)

Method

1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.

Sausage-Fontina Strata

• 12 ounce(s) sweet Italian sausage, casings removed
• 6 large eggs
• 2 cup(s) reduced-fat (2%) milk
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 8 slice(s) firm white sandwich bread toasted
• 6 ounce(s) mozzarella cheese shredded
• 1/4 cup(s) (loosely packed) fresh parsley leaves, chopped

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Directions

1. Grease 8" by 8" glass or 1 1/2-quart ceramic shallow baking dish. In 12-inch nonstick skillet, cook sausage on medium 13 to 14 minutes or until browned, stirring occasionally and breaking up sausage with side of spoon. Transfer to paper towels to drain.
2. Meanwhile, in 4-cup liquid measuring cup or medium bowl, with wire whisk, beat eggs, milk, salt, and pepper until well blended.
3. Arrange 4 slices bread in bottom of prepared baking dish, cutting slices to fit if necessary. Sprinkle with half of mozzarella and all the sausage. Cover with remaining bread. Slowly pour egg mixture over bread; press bread down to help it absorb egg mixture. Top with remaining mozzarella. Let strata stand at room temperature 15 minutes, or cover and refrigerate overnight.
4. Preheat oven to 350 degrees F. bake strata 40 minutes or until puffed and golden and tip of knife inserted in center comes out clean. (If strata is refrigerated overnight, uncover and bake 50 minutes.) Let stand at least 10 minutes to set custard before serving. Sprinkle with chopped parsley.

Italian Meat Balls

1 lb. ground beef or chuck
1/2 lb. seasoned bread crumbs (5 slices)
1/2 cups grated Parmesan or Romano cheese
2 tablespoons olive oil
1/2 cup fresh parsley, minced
2 eggs
1/4 teaspoon each onion powder, garlic powder
1/2 teaspoon each salt, pepper
1 tablespoons finely minced garlic (fresh)
2 whole cloves garlic
olive oil, to fill a skillet 1/2" deep

Combine ground meat, bread or bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, olive oil and seasonings, then mix well until everything is combined. A chopped onion or chopped and seeded sweet bell pepper may be optionally added in for a variation.

Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.

In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove them (more can be added). This is done while the meatballs are being browned.

As soon as the oil is hot, add the meatballs to the skillet, leaving about 1 1/2" between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about 1/2"). You don't need extra virgin olive oil for this, any good quality Italian olive oil will do. When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.

If you're impatient, the meatballs may be transferred to a cookie sheet in a 375°F degree oven after they've browned but before they are fully cooked inside, to finish off cooking in the oven. While the half finished meatballs are baking, you can continue using the skillet to start browning the next batch.

This mixture can also be used as a lasagna or ravioli filling, or stuffed into a calzone and baked.