Simply the Best Chicken Ever

Simply the Best

Chicken Ever

 This is one of those non-recipe recipes--just use the amounts you need for the size of your crowd:

Thin-Cut Chicken Breast

Black Pepper

Garlic Salt or Seasoned Salt

 Equal portions Yellow Mustard and Honey (I use 1/2 Cup each for 6 people)

Drizzle of BBQ Sauce

Roughly Chopped Red Onion

Sharp Cheddar Cheese, grated

Bacon Bits

(You could even add sliced sauted Mushrooms, if you like that kind of stuff, but I don't)

Preheat oven to 400*.  Line a rimmed baking sheet with heavy foil.  Place your Chicken Breasts on the foil, season and top with Honey-Mustard, BBQ Sauce, and Red Onion.  Bake for 20-25 minutes.  Top with Cheese and Bacon Bits, bake an additional 5 minutes, until Cheese melts.  Serve with steamed Broccoli and New Potatoes to your hungry family.

"Blessed are they which do

hunger and thirst

after righteousness:

for they shall be filled."

Matthew 5:6

This has become a last-minute staple in our house this past year.  I usually have Chicken in the freezer and everything else is a pantry (or fridge) staple.  Don't have an ingredient?  That's ok.  Leave it out and keep going.  Best yet--this is ready in 30 minutes and everyone loves it!  Sometimes you'll find variations of this online as "Alice Springs Chicken" or "Outback Steakhouse Chicken".  

   

 

 

Carne Asada for a Crowd

Carne Asada

for a Crowd

Plan ahead--start marinating the day before!

5  pounds  Carne Asada, cut in slices, not cubes; if your grocery doesn't carry Carne Asada, ask the butcher to cut a roast (we prefer Chuck Roast) into 1/4-inch slices

For the Marinade:

3-3/4  Cups  Cilantro, roughly chopped 

4  large  Red Onions, roughly chopped

2/3  Cup  White Wine Vinegar

1-1/4  Cups  Lime Juice

2-1/2  Cups  Olive Oil

1  head  Garlic, crushed about 20 cloves

2-1/2  teaspoons  Cumin

3  Tablespoons  Kosher Salt  use less if using table salt

1-2 heaping teaspoons  Chipotle Chili Powder

 2  7-oz. cans  Chipotle Chilis in Adobo

For Serving:

Burrito-size Tortillas

Rice

Beans

Queso Fresco (Cotija)

Crema Fresca

Guacamole

Grilled Corn

Cilantro

Salsa

Lime Wedges

Pickled Jalapenos and Carrots

Radishes

Place Carne Asada in a 2-gallon zip-top bag.

Mix together all Marinade ingredients; reserve 1/5 of Marinade and refrigerate for later use.  Pour remaining 4/5 over Carne Asada and refrigerate 12 to 24 hours (I recommend 24 hours), turning several times to marinate thoroughly.

Grill Carne over a very hot grill (450*-550*) until done, about 2-3 minutes per side.  Roughly chop meat, trimming fat as needed.  Place Carne in slow cooker and pour the reserved Marinade over meat, stirring to coat well.  Simmer on Low for 2-4 hours to blend flavors.

Serve with your favorite toppings.  Serves about 20 adults.

"...in all things we are

more than conquerors

through Him that loved us.

For I am persuaded that neither

death, nor life, nor angels,

nor principalities, nor powers,

nor things present, nor things to come,

nor height, nor depth,

nor any other creature,

shall be able to separate us from the love of God,

which is in Christ Jesus our Lord."

Romans 8:37-39

I like love Taco Truck Burritos.  Want to make me happy? bring me a burrito.  Nothing tastes better after a hard Saturday's work in the yard than an extra-spicy Burrito with loads of lime juice and an icy Pepsi with more lime juice.  I've been trying to mimic Taco Truck Burritos, and it's been a year-long challenge on several different levels:  1) I'm not Hispanic, and haven't grown up cooking with all the 'proper' ingredients, so I've had to stumble through finding the right flavors, and 2) it seems like each time I have a Burrito from a Taco Truck--and it's always the same truck--it tastes slightly different.  So, if you're familiar with the, shall I say, 'authentic' or 'proper' way to make a Taco Truck Burrito and I'm not doing some step in the process right, let me know.  I'd love your feedback.  And Enjoy!

    

Sausage Broccoli Manicotti

Sausage Broccoli Manicotti

1  8-oz  Manicotti Noodles

2  Cups  Cottage Cheese 

1  10-oz  frozen chopped Broccoli, thawed and well-drained

1-1/2  Cups  shredded Mozzarella Cheese, divided

3/4  Cup  Parmesan Cheese, divided 

1  Egg

2  teaspoons  fresh Parsley

1/2  teaspoon  Onion Powder

1/2  teaspoon  Black Pepper

1/8  teaspoon  Garlic Powder

1  pound  Bulk Italian Sausage -sweet or spicy, cook's choice

4  Cups  Meatless Spaghetti Sauce

2  cloves  Garlic, minced

Cook Manicotti according to package directions, using minimum cooking time; drain.  Toss lightly with Olive Oil and return to package trays; set aside.

In a medium bowl, combine the Cottage Cheese, Broccoli, 1 Cup Mozzarella, 1/4 Cup Parmesan, Egg, Parsley, Onion Powder, Black Pepper, and Garlic Powder.  Refrigerate until needed.  (You may want to run the Broccoli through the blender if the chunks are large; a smoother mixture is easier to stuff into the Manicotti.)

Cook Italian Sausage over medium heat in a skillet; drain well.  Add Spaghetti Sauce and minced Garlic.  Spread 1 Cup Meat sauce in the bottom of a greased 9x13 pan.  Stuff the Broccoli-Cheese mixture into the Manicotti shells and arrange over the Meat sauce.  Top with remaining Meat sauce and Cheeses.  Bake, uncovered, at 350* for 40-50 minutes, or until hot through.  Makes 14 Sausage Broccoli Manicotti; Serves 6-8.  This freezes well, too!

Today is Rosh Hashana, the Jewish Feast of Trumpets.  I know I've shared these verses before, but wouldn't it be wonderful if today is the day the Lord returns?  Let's keep looking for Him!

"For the Lord Himself

shall descend from heaven with as shout,

with the voice of the archangel,

and with the trump of God;

and the dead in Christ shall rise first;

Then we who are alive and remain shall be caught up together with them in the clouds,

to meet the Lord in the air;

and so shall we ever be with the Lord."

1 Thessalonians 4:16 &17 

Recipe from Quick Cooking, September-October 2000. 

Slow Cooker Cajun Pulled Pork

Slow Cooker Cajun Pulled Pork

-with-

Southwestern Corn Slaw

1  Cup  Apple Cider Vinegar
2/3  Cup  Ketchup
1/3 - 1/2  Cup  Spicy Brown Mustard
2  Tablespoons  Molasses
4  Tablespoons  Brown Sugar, divided
1  Tablespoon  Paprika
1  teaspoon  Kosher Salt
1/2  teaspoon  Black Pepper
1/8 - 1/4  teaspoon  Chipotle Chili Powder -or- Cayenne Pepper 
3 to 4  pounds  Boneless Pork Shoulder
2  links (about 3/4-lb, total)  Andouille Sausage

For Serving:
2  Tablespoons  Spicy Brown Mustard
1/3  Cup  Mayonnaise
Soft Deli Rolls or Sesame Buns
Southwestern Corn Slaw
Dill Pickles and Potato Chips

In the bottom of a greased 7- to 8-quart slow cooker, whisk together the Apple Cider Vinegar, Ketchup, Mustard, Molasses, and 2 Tablespoons Brown Sugar.

Combine the remaining 2 Tablespoons Brown Sugar, Paprika, Salt, and Black Pepper and thoroughly rub over the Pork; place in slow cooker.  Top the Pork with Andouille Sausage links; cover and cook on low for 7-8 hours.

Remove Pork and Sausage; set aside to cool slightly.  Skim off any excess fat from the cooking liquid, then strain into a large skillet.  Bring to a boil and cook until reduced by half, about 20-30 minutes (you'll want to use a skillet or wide-mouth pan to do this, as it helps to speed up the reduction process).  While the Cajun BBQ Sauce is reducing, shred the Pork and coarsely chop the Sausage.  Toss the Meats with enough of the BBQ Sauce to moisten (I like to reduce mine until it's syrupy and use all of it.  Mmmmm...)

To Serve:

Whisk together the 2 Tablespoons Mustard and the 1/3 Cup Mayonnaise; spread on Rolls and top with Cajun Pulled Pork and Southwestern Corn Slaw.  Serve with Pickles and Potato Chips.

Serves 8-10.

"Give instruction to a wise man,

and he will be yet wiser;

teach a just man,

and he will increase in learning.

The fear of the Lord is the beginning of wisdom,

and the knowledge of the Holy One is understanding."

Proverbs 9: 9 & 10

  

Saturday was our school's End-of-the-Year Picnic.  Yesterday was Mother's Day.  And today begins the last week of school.  Today is the 7th-11th Softball Championship, Tuesday is the 7th-8th Bike Ride Privilege Trip, Wednesday is the K-2 Field Trip to a Teacher's home, Thursday is Advancement Ceremony and Graduation, and Friday brings the Last Day of School and a Classroom Party for 3rd-4th.  I think I'm going to take my sleeping bag and just live on campus this week.  Maybe I'll take my slow cooker along with me.

Just look at that yummy stuff!

Even better when it has the 

Cajun BBQ Sauce reduction....

Adapted from Food Network magazine, June 2013

Full Meal Mexican Dish

Full Meal

Mexican Dish

1  Cup  Rice, uncooked

1  Tablespoon  Tomato Bouillon (about 2 cubes)

1-1/2  teaspoons  Chili Powder

2  Cups  Boiling Water

2  15-oz.  Refried Beans

1  Cup  Salsa

Hot Sauce to taste

2  8-oz.  Cream Cheese, softened

1/2  Cup  Sour Cream

1/4  Cup  finely minced Onion

1/4  teaspoon  Garlic Powder

 2  Cups  grated Cheddar Cheese, divided

Chopped Lettuce, Tomatoes, sliced Black Olives, Avocado, etc., for topping

Tortilla Chips

Preheat oven to 350*.  In a medium bowl, combine the Rice, Tomato Bouillon, and Chili Powder.  Pour in Boiling Water, stirring well to dissolve the Bouillon.  Transfer to a 9x13 pan, cover tightly with foil, and bake at 350* for 30 minutes.

While the Rice is baking, mix together the Refried Beans, Salsa, and Hot Sauce; set aside.  In another bowl mix together Cream Cheese, Sour Cream, Onion, and Garlic Powder.

When the Rice is done, layer it with the Refried Bean mixture, 1 Cup Cheddar Cheese, the Cream Cheese mixture, and the remaining 1 Cup Cheddar Cheese.  At this point you can refrigerate for serving later or continue on: Bake at 350* for 15-20 minutes, or until hot through.  Top with Lettuce, Tomatoes, Black Olives, and Avocados.  Serve with Tortilla Chips.  Serves 8-10 as a Main Dish.

"Yet I will rejoice in the Lord,

I will joy in the God of my salvation.

The Lord God is my strength,

and He will make my feet like hinds' feet,

and He will make me walk upon mine high places."

Habakkuk 3:18 & 19

I like to make this for our Communion Weekend.  I never know if the children will be having friends over or not, and if they do whether they'll be hungry or not.  This keeps well in the fridge and if only a few people want something to eat, individual portions can be heated in the microwave.  It's nice, too, because it doesn't need silverware--just eat it with the chips.  Whatever is left after the weekend is over usually gets sent in school lunches for a nice change.  The Rice, Beans, and Cheese form a complete protein but if you wanted to, you could also add 1/2-pound browned Ground Beef (seasoned with Taco Seasoning) between the Refried Bean and Cream Cheese layers.

Adapted from Serving One Another, page 342

Hot Loaf Sandwiches

Summer Lunch Program

a semi-sporadic series

with

fun lunchtime recipes

Just In Time For Summer Vacation

  

Summer is on it's way!  Hurray, Hurray!

Are you as burned-out on packing lunches as I am?  With only 5 weeks of school left, I am so over and done with this whole lunch-box thing.

Five lunches, almost each and every day.

I'm ready to move on to something different.  Not that it'll be much better with everyone home for the summer--they think they need to eat three times a day!  Imagine that!  But at least then the kids can help with the fixing of lunches.

But maybe that's a whole 'nother mess...

Anyway, I've put together 5 different variations of the Hot Loaf Sandwich that I think you'll enjoy.  This recipe is only limited by your imagination.

Or by what you might have in the fridge.

And because school isn't quite out yet, I cut these into individual slices and packaged for the freezer.  Now the kids just pull out their favorite flavor when it's time to pack lunches.

 

For each recipe you'll need 1 recipe of dough, or you can use 1 pound of pre-made pizza dough (this gets easier all the time!).

For the Dough:
2  Tablespoons  Yeast (1 package)
1  Cup  Warm Water
1  Tablespoon  Sugar
1  Tablespoon  Butter
1/2  teaspoon  Salt
3  Cups  Flour

Melted Butter, for brushing

Dissolve Yeast in Warm Water.  Add Sugar, Butter, Salt, and Flour, mixing well, until smooth.  Let rise 20 minutes.  Knead 10-20 strokes; roll out onto a large baking sheet.  Spread toppings down the middle 1/3 of dough.  Cut slices every inch along both sides, fold over toppings to form a braid.  Butter top and sprinkle with Seeds, as desired.  Let rise 20 minutes.  Bake at 350* for 20 minutes.  Serves 8-10.

"Then Jesus called for the children and said to the disciples,

'Let the children come to me.

Don't stop them!

For the Kingdom of God belongs to those

who are like these children.

I tell you the truth,

anyone who doesn't receive the Kingdom of God

like a child will never enter.'"

Luke 18:16-17, New Living Translation

Toppings:
Ham & Cheese
Thousand Island Dressing
Ham Slices
Cheddar Cheese
Poppy Seeds for top

Cheeseburger
1  pound  Ground Beef, browned with Dried Minced Onion and
8-12  ounces Velveeta Cheese, melted into the browned Ground Beef
Thousand Island Dressing (best way to get the tomato and pickle flavors)
BBQ Sauce
Sesame Seeds for top
top baked Sandwich Loaf with your favorite Cheeseburger toppings:  Lettuce, Tomato, Avocado... 

Taco
Taco Sauce
1  pound Ground Beef, browned with 2-3 Tablespoons Taco Seasoning  
Mexican Cheese Blend
Olives
top baked Sandwich Loaf with your favorite Taco Seasonings:  Shredded Lettuce, Salsa, Avocado, Cilantro...

Buffalo Chicken
Bleu Cheese Dressing
Crispy Chicken Tenders, baked according to package directions and tossed with
Buffalo Sauce

Celery Seeds for top
serve with Celery Sticks 

Pizza
Pizza Sauce
Mozzarella Cheese
your favorite Pizza Toppings
Crushed Red Pepper -or- Grated Parmesan Cheese for top

Adapted and Expanded from Seasoned With Love, page 20.