Chicken Stir-Fry

4 boneless chicken breasts
3 Tbsp. corn starch
2 Tbsp. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
3Tbsp. cooking oil-divided
bag of frozen stir-fry veggies or 3-5 cups of any veggies in your fridge.
1 cup chicken stock or water with a bouillon cube

Cut chicken into bite size pieces. Place pieces in a resealable bag. Add corn starch and toss to coat. Combine soy sauce, ginger, and garlic powder- add to bag ans shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 Tbsp. oil. Stir-fry chicken until no longer pink (about 3-5 minutes). Remove chicken from pan and keep warm. Add remaining oil and veggies. Stir-fry for about 4-5 minutes. Add water with bouillon or chicken stock. Return chicken to the pan. Cook and stir until thickened and bubbly.

Beef Stroganoff

1 lbs. beef cubes
2 Tbsp butter
1/2 lbs mushrooms, sliced
1 small to regular sized minced onion

1 can (10 oz) beef broth
3 Tbsp ketchup
1 clove minced garlic
1 tsp. salt
2 Tbsp. flour
egg noodles
1 cup sour cream

Saute beef, butter, mushrooms, and onion together until meat is browned and onion begin to look transparent. Add broth (reserve about 2 Tbsp), ketchup, garlic, and salt to pan and bring to a boil. Use reserved broth and flour to make a thickening rue. Add to sauce. Lower heat and allow sauce to reduce. Stir in sour cream during the last few minutes of cooking. Serve over egg noodles (also good on rice).

Turkey Strata

½ cup sliced black olives

½ cup cilantro

1 cup frozen corn

4 cups shredded cheese (Monterey Jack is good)

8 oz. roasted turkey breast, sliced thin

1 can green chilies

6 flour tortillas

½ tsp. black pepper

2 cups milk

4 eggs

Spray 9x13 pan with Pam. Line pan with tortillas, tearing them to fit. Layer over the tortillas in this order:

Green chilies

Sliced turkey

Shredded cheese

Corn

Black olives

Cilantro

In a mixing bowl, whisk eggs, milk, and pepper. Pour over layers. Bake at 350 for 50-60 minutes until a knife inserted in center comes out clean.

Tater Tot Casserole

OVEN 350

Frozen tater tots

1 can Cream of Mushroom or Chicken soup

About 1-2 cups grated cheese (jack cheese works best)

Salt and pepper to taste

Line a square baking dish with frozen tater tots. Lightly sauté onions and set side. Brown hamburger- degrease- and add onions, salt and pepper. Add can of soup and milk. Mix until heated together. Pour over tots and spread evenly. Cover with cheese. Bake at 350 for 30 minutes.

*from the kitchen of Cassie H.

Stromboli

Dough:

1 ¼ cup warm water

1Tbsp yeast

2 Tbsp butter

1 Tbsp sugar

1 ½ tsp salt

3 Tbsp powdered milk

3/4 cup whole wheat flour

2 ½ cup white flour

Dissolve yeast in warm water. Set aside. Combine other ingredients then add yeast mixture. Mix with dough hook or knead well. Let dough rise for 1 hour or until double in size.

Filling:

1 small onion, sliced

½ red bell pepper. seeded and sliced

1 Tbsp olive oil

4 oz. thinly sliced ham

4 oz. thinly sliced pepperoni OR salami

1 cup shredded mozzarella

1 cup shredded cheddar

1 cup mushrooms (optional)

Sauté vegetables in olive oil until tender. Roll dough into a 12x16 rectangle. Layer filling ingredients over dough. Roll, beginning with short side (jelly roll style). Brush edges with egg mixture (1 beaten egg + 1 tsp, water) and pinch to seal. Place seam side down on a greased cookie sheet. Cover and let rise in a warm place for 30 minutes. Bake at 350 for 30 -35 minutes or until golden brown. Serve warm with spaghetti sauce for dipping.

*from the kitchen of Katie G.

Mexican Lasagna

OVEN 350

1 lbs. ground beef

1 package taco seasoning

1 (14 oz) can diced tomatoes with juice

Diced black olives

10 corn tortillas

1 cup salsa

½ cup shredded cheese

In a large skillet, brown beef and stir in the taco seasoning and tomatoes. Line a 9x13 pan with half the tortillas. Spoon beef mixture into dish. Sprinkle with olives (as much or as little as you would like). Top with remain tortillas. Spread salsa over the tortillas and sprinkle with cheese. Bake at 350 for 20-30 minutes, or until cheese is melted and bubbly.

**Serving suggestions: lettuce, sour cream, and fresh tomatoes, olives, refried beans

Chicken Cordon Bleu Casserole

** This seems like an odd combination of ingredients, but this casserole is a huge hit with everyone. It is easy to make and can be made ahead of time.**

Oven 350

2 cups cooked cubed chicken (boil it)
2 cups ham (I buy it already cubed from the store or cut up lunch meat)
2 cups uncooked instant rice
2 cups sour cream
2 cups grated cheese
2 cans Cream of chicken soup
Crushed Ritz crackers
Onion salt

Mix all ingredients except for Ritz. Put in a 9x13 baking dish. Sprinkle Ritz and onion salt on top. Cover and bake for 45 minutes to 1 hour until crackers are well toasted.

Happy Cooking!

Yankee Gumbo

My dad originally invented this recipe. He's always been good at inventing dishes and combining flavors. Now this dish is a family favorite.



Cooked rice
3 chicken breasts
1 can of Cream of Mushroom soup
1 package smoked sausage, cut into pieces (use jalapeño sausage for added flavor)
1 small/medium sized onion- chopped
1 small/medium sized green pepper- chopped
1 can of milk (use the Cream of Mushroom can)
1 can chicken broth
1 tsp. paprika
1 tsp. salt
1 tsp. pepper (I use white pepper)
1/2 tsp. garlic
1/4 tsp. red pepper (This does not make the dish spicy, but it can be left out or reduced.)
3/4 cup sour cream

Cook rice and set aside. Boil chicken breasts. Save the broth if you do not have a can of chicken broth. Sautee sausage, onions, and peppers on medium heat until onions are transparent and sausage is browned. Add can of soup, can of milk, and chicken broth to sausage and veggies. Add seasonings and heat to a rolling boil. Reduce heat and allow to simmer on low for 20-30 minutes, stirring occasionally. Serve over rice.

Happy Cooking!