Tuesday, September 23, 2014

Homemade Meatballs with Sauce
"Homemade meatballs made from beef, onion, oatmeal, evaporated milk, and egg, and glazed with a homemade barbecue sauce made with ketchup, brown sugar, garlic, and liquid smoke. Best meatballs I ever tasted. Everyone asks for this recipe."
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

Sauce: (freeze separately)
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
3. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
4. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
5. Cool and Freeze (freeze sauce separately in ziploc)
6 To reheat, thaw and then warm in oven with sauce poured over the top.
7. Serve over rice

Shared by Jen. Found on Allrecipes

Friday, August 30, 2013

Coconut Lime Chicken Marinade and Coconut Jasmine Rice - From Mel's Kitchen Cafe

Grilled Lime Coconut Chicken with Coconut Rice

Chicken and Marinade/Sauce:
3 tablespoons oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned coconut milk, light or regular
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (see note above)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk, light or regular
1 cup water
1/2 teaspoon salt

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin,
coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the
chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate
for at least 2 hours and up to 8 hours.

2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium
saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly
evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and
serving. (making large amounts of this does NOT work well as we found out - it can easily scorch and burn - make it in small batches).

3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken
for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken
is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining
sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and
additional sauce.

Arroz con Pollo (from Ladybug home daycare)

Arroz con pollo, or rice with chicken, is a classic Spanish one-pot meal.
*Note: For freezing, try it without the rice in the pan and just serve it over freshly cooked rice.

1 cup uncooked rice
1 can black beans, drained
1 can corn (or 1 cup frozen corn)
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro  (I imagine 2-3 TB parsley would work too)
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese

Spray 9x13-inch baking dish with nonstick cooking spray.
Prepare the rice according to package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside. In a large bowl combine the rest of the ingredients minus the cheese. Pour the mixture over the chicken. Sprinkle with cheese.

For dinner tonight... Preheat the oven to 350 F. Bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165F.

If you make double and want to freeze half... Before baking, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
Grilled Turkey or Chicken Marinade

1 lb. turkey tenderloins or boneless, skinless chicken breast
1/4 c vegetable oil
1/4 c lite soy sauce
1/4 c 7-up (or generic)
2 T. lemon juice
dash black pepper
dash (or more) garlic powder
2 T. minced dry onion
1/4 tsp. ground ginger

Blend all ingredients and pour over poultry, turning to cover both sides.  Cover and marinate in the refrigerator several hours (overnight ok), turning occasionally.  Grill over hot coals 6-8 min. per side depending on thickness (chicken for less time).  Poultry is done when no longer pink in the center.

If freezing: Freeze flat in bags. Remove from freezer the night before you want to cook these so they will marinate properly.
Jen Wilson’s White Chicken Chili

This recipe is from a gal who won first place in our Phoenix ward’s Chili Cook-off.  Yum!  We tracked down the recipe to make and freeze at our “cook-a-thon” where three friends and I cooked and froze meals all day to use for several weeks.  It is a very spicy chili, so season with care J

1 can rotelle (diced tomatoes and chilies) available in spicy or   regular (mild) 
1 can great northern beans, drained and rinsed
1 can corn or mexicorn unrinsed (mexicorn is spicy)!
1-1 and 1/2 cups shredded cheddar cheese
Tony Chacharas seasoning (optional - very spicy)!
Salt and Pepper
3 boneless, skinless chicken breasts
About 2 cups of water
McCormick White Chicken Chili Mix Packet (available at Wal-Mart around here)

Cube chicken and fry, seasoning with Tony's and salt and pepper.

Add all the other ingredients together and mix in.

Add water.   Pour into bags to freeze flat.

Thaw and bring to a boil, and simmer 10 minutes.

Great with cornbread!

Much of this is to taste. Also, the chili mix seasoning is in a red packet and costs about  $1.  This stuff is HOT if you add mexicorn and Tony Chacharas so if you’d like, tone it down by using mild rotelle, plain corn, and very little spice.  Yummy!

Heidi's Mom's Chicken Enchiladas

20 corn tortillas (we substituted with corn so they would hold together - corn ends up mushy)
3 chicken breasts, cooked, diced (to save time you can purchase a pre-cooked chicken if you want)
1 large yellow onion, diced
1 large green pepper, diced
2 small cans chopped green chilies
1 TB butter
26 oz. can cream of chicken soup
16 oz. sour cream
2 teaspoons ground coriander
1 cup water
3 cups shredded Monterey Jack cheese
Salt and Pepper

In a Large casserole dish
1. Melt the butter in a large frying pan and saute the onions and green pepper until tender.  Add some salt and pepper. When tender, add the copped green chilies and mix together.  Remove from heat.  Add the chicken and mix well.

2 Mix together the cream of chicken soup, sour cream and coriander.  Add 1/2 cup of water.  Remove 1 cup of this sauce and set aside.  To the remainder of the mixture add 2 cups of the cheese and stir.

3. Mix the chicken/onion/pepper mixture with the sauce.

4.  Place a large spoonful of the mixture in the center of a tortilla and roll gently, not tightly. (corn tortillas will crack if you don't soften them first (place tortilla stack in damp paper towels and microwave for 2 min. to really soften them).  Flour will work ok for rolling.  Place seam down in casserole dish.  Fill the dish with enchiladas.

5. Pour the 1 cup of sauce over the enchiladas and sprinkle the remaining cheese over the top.

6. Cover with foil and bake at 350 for 1 hour or freeze.
Here is our list of things to buy and the amounts we needed for 4x each recipe.

Jessica’s Soup (JS), White Chicken Chili (WCC), Parmesan Chicken (PC), Spaghetti Meat Sauce (SpagS), Bob’s Marinara, Heidi’s Enchiladas (Ench), Marinated Pork Chops (Heidi), Marinated Pork Chops (Jen), Marinated Chicken (CM), Mexican Casserole w/beef, taco meat, coconut lime chicken (CLC), Stuffed Shells (SS), Arroz con pollo, cornbread mix from Costco (split into bags to take home), Calzones (Cal) Pantry Secrets Bread Recipe

12 boneless skinless chicken breasts (WCC)
8 lbs chicken breasts or tenderloins (PC)
6 lbs. chicken tenders (CM)
10 lbs. Chicken (Coconut Lime)
15 chicken breasts (Ench)
30 small chicken breasts (arroz)
12 thick Pork Chops (cut in half to thin) Heidi’s Marinade
8 Large Sweet Italian Pork Sausages (JS)
6 lbs. hamburger (lean) (Spag S.)
5-6 lbs. hamburger (lean) (Taco)
5 lbs. lean gr beef (Mex C)
2 lbs. Gr. Turkey (JS)
Pepperoni (Cal)
Canadian bacon (Cal)
19 yellow onions (2 JS, 5 Spag S., 5 Marinara, 4 Ench)
5 C Green Onion (Mex C) (arroz)
2 lbs Carrots (JS) (Bob’s marinara)
5 Limes (CLC)
7 green bell peppers (Spag S. & Calzones & 4 for Ench)
3 red bell peppers (arroz)
Celery head (JS)
8 Zucchini (JS)
8 TB fresh chives
Fresh Parsley (PC) (SS)
2 bunches cilantro (CLC) (arroz)
1 large package mushrooms – Costco size (Spag S. - calzones)
Garlic head (5 tsp. arroz)
8 cans diced tomatoes (JS)
8 cans mixed beans–seasoned white beans, garbanzo, canneloni  (JS)
8 cans + 2 ½ cups Chicken Broth (JS) (arroz)
3- #10 can whole tomatoes (Bob’s Marinara)
4 cans rotelle (diced tomatoes and chiles) buy MILD (WCC)
4 (14.5-ounce) cans diced tomatoes, undrained (Spag S)
8 cans Tomato Sauce (Spag S.)
4 cans corn (WCC)
5 cans corn (arroz)
15 cups salsa (10Mex C) (5arroz)
5 Cans chili beans (Mex C)
7 cans olives (Cal, Mex C)
1 jar Pepperoncini
8 can green chilies (Ench)
5 + 3 jars tomato/basil sauce Barilla (SS) (arroz)
4 cans great northern beans (WCC)
2 ½ c coconut milk (CLC)
5 cups coconut milk (CLC rice)
104 oz. cream of chicken soup (Ench)
5 cans black beans (Arroz)
2 cups parmesan cheese (PC)
3 cups grated fresh parmesan (SS)
2 cups butter (PC)
4 TB butter (Ench)
6 cups shredded cheddar cheese (WCC)
1 cup milk (PC)
48 oz. 1% low-fat cottage cheese (SS)
60 oz. ricotta cheese (SS)
4 cups (16 oz) shredded Asiago cheese (SS)
4 cups shredded part-skim mozzarella cheese (SS)
Bag of Mozzarella from Costco (calzones)
10 C sour cream (Mex C)
64 oz. sour cream (Ench)
15 C Cheddar Cheese (10Mex C) (5arroz)
12 cups shredded Monterey Jack Cheese (can substitute) (ench)
Granulated garlic (JS)
Garlic powder (PC) (CM)
Dry Onion (CM)
5x pinch Cayenne pepper (CLC)
4 McCormick White Chicken Chili Mix (WCC)
Taco Seasoning
Schilling Spaghetti seasoning mix
5 tsp. + 1 ¼ tsp. ground cumin (CLC) (arroz)
7 ½ tsp. ground coriander (CLC)
8 tsp. ground coriander (ench)
10 tsp. curry powder
Pasta Seasoning Blend from Trader Joes (JS)
Montreal Steak Seasoning (Pork Marinade)
 Olive Oil (JS) (Bob’s M)
3 ¼ c vege oil (chicken marinade) (pork marinade)
3 ¼ c Lite Soy Sauce (CM) (Pork Marinade)
10 TB lite soy sauce (CLC)
1 ¼ c 7-up (CM)
5 dozen flour tortillas (Enchiladas) - Costco
4 boxes Jumbo pasta shells (SS)
20 oz. frozen chopped spinach (SS)
Bread Crumbs (PC)
5 cups Jasmine rice (CLC)
Cornbread Mix- Marie Callendar’s (costco)
Tortilla Chips
Pantry Secrets Bread Ingredients for Calzones