Roast Beef

3-5 lb Rump Roast

Medium onion, chunked

Salt

Pepper

Brown roast in Dutch oven, placing meat with fat side up after all sides have been browned.

Add water to cover bottom of pan.

Add onion and salt/pepper roast. 

Cover dutch oven and cook meat as desired.

350 degree oven for 1.5 to 2 hours.

325 degree oven for 2.5 to 4 hours.

300 degree oven for 3 to 5 hours.

275 degree oven for 4 to 6 hours. 

Check water level in pan every hour and add more water if needed. 

To make gravy from the drippings, boil drippings after removing roast from pan. Mix flour and water to a runny consistency. Add thickening a little at a time, stirring constantly and returning liquid to a boil before adding more. Thicken to desired gravy consistency. 

Enchiladas Verde

1 Tbsp olive oil
1 Tbsp butter
1/2 onion, chopped
4 green onions
4 cloves garlic, minced
15 oz jar salsa verde
1 1/2 tsp cumin, separated
10 oz bag fresh spinach, chopped
8 oz cream cheese
1-3 lbs. chicken breasts, cooked and chopped
18 flour tortillas, taco size
10 oz fire roasted, diced tomatoes
8 oz pepper jack cheese, shredded

Spray baking pan with nonstick spray.
In large pan, cook onions and garlic in olive oil and butter until translucent.
Add 3/4 of salsa verde and 1 tsp cumin. Turn up heat and let reduce a little.
Add spinach, letting it cook down and wilt.
Turn heat to very low and break off pieces of cream cheese and stir until melted.
Add chopped chicken. Turn off heat.

Put a large spoonful of the filling into a tortilla and lay seam side down on the baking sheet. Cover and put into refrigerator until ready to bake.

In blender, add remaining salsa verde, 1/2 tsp cumin, and can of tomatoes. Blend until smooth. This makes enough for two recipes, so store half for later.

Bake uncovered at 350° for 30 minutes. Drizzle desired amount of sauce on each enchilada and sprinkle with pepperjack cheese. Bake 10 more minutes. 

Leftovers can be rewarmed in a 375° oven until hot. 

Mediterranean Grilled Chicken Kabobs

2 tsp Spanish paprika
1 tsp dried thyme
1 tsp ground nutmeg
1/4 tsp ground green cardamom
salt and pepper
2 lbs boneless chicken breasts cut into large cubes
1 yellow onion sliced
1/2 C extra virgin olive oil
2 tbsp minced garlic
6 tbsp lemon or lime juice
2 bell peppers (your choice of color) cut into 1.5" pieces
1 red onion cut into 1.5" pieces

In a small bowl, combine paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Generously coat the chicken with the spices.

Place the chicken cubes in a deep dish with the sliced onions and add the minced garlic and juice. Add a generous drizzle of the olive oil. Toss the chicken to make sure it's well coated, cover and refrigerate for 2-4 hours (or marinate 30 minutes at room temperature).

Prepare kebobs by threading chicken, peppers, and onion onto skewers. Grill kebobs, turning occasionally, for 10-12 minutes or until chicken reaches internal temperature of 165 degrees F.

Serve kabobs with warm pita, tahini sauce, and Lebanese rice with vermicelli. 

Recipe from www.themediterraneandish.com #themediterraneandish!

Chicken Spaghetti

1 C Chicken, cooked and chopped

8 oz. thin spaghetti, broken in half

1 1/4 C shredded Mexican style cheese, divided

1/2 medium onion, diced

1/4 C diced bell peppers, your preference of color(s)

1/2 tsp salt

1/8 tsp red pepper

1/4 tsp lemon pepper

1 10.75 oz. can cream of mushroom soup

1/2 C chicken broth

Preheat oven to 350 degrees. Spray 8x8 baking dish with cooking spray. Cook spaghetti until al dente. Sauté peppers and onions. Reserve 1/2 C shredded cheese. Add remaining ingredients and stir into noodles. Pour into baking dish and top with reserved shredded cheese. 

Bake about 45 minutes until thoroughly heated. Cover with foil if cheese starts to brown. 

Makes 4 servings.

Crockpot Cashew Chicken

2 lbs boneless skinless chicken breasts
1/4 C all purpose flour
1/2 tsp black pepper
1 tbsp vegetable oil
1/3 C chicken broth
1/2 C soy sauce
4 tbsp rice wine vinegar
4 tbsp ketchup
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 C cashews
red pepper flakes
1-2 green onions, chopped, for garnish
2 C rice (jasmine rice is recommended, but any kind will do.)

Combine flour and black pepper in a large zip-lock bag. Add chicken and shake to coat.

Heat oil in large skillet over medium-high heat. Add chicken and sear/brown for about 2 minutes per side. Place chicken in crock pot.

In medium bowl, combine chicken broth, soy sauce, vinegar, ketchup, sugar, garlic, and ginger; pour over chicken.

Cook on low for about 2.5 - 3 hours. Mix in cashews. Serve over rice. (Jasmine rice is recommended, but any kind will do.) top with green onions and red pepper flakes.

Recipe from: http://tastesbetterfromscratch.com/

Homemade Pizza

1 1/2 C warm water (105° - 115°)
1 pkg (2 1/4 tsp) active dry yeast
3 1/2 C bread flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar
Plus desired toppings

1. In the large bowl of a heavy duty electric mixer, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is activated. Stir to dissolve completely if needed after 5 minutes is up.
2. Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt, and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Kneed using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and kneed by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl to coat. Cover with plastic wrap. Let sit in a warm place (75°-85°) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house, you can heat the oven to 150° and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in the warmed oven to rise. 
4. The dough can be frozen in an airtight container for up to two weeks.
5. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450° for at least 30 minutes, preferably an hour.
6. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
7. Prepare your desired toppings. It is recommended you use no more than about 1/3 C of tomato sauce and 1/3 C of cheese per pizza.
8. Working with one ball of dough at a time, flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2" thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter (10-12"). Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip.
9. Brush the top of the dough with olive oil. This prevents the crust from getting soggy from the toppings. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. 
10. Repeat the process with the second ball of dough.
11. Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
12. Spoon on the tomato sauce, sprinkle with cheese, and place desired toppings on the pizza.
13. Sprinkle some cornmeal on the baking stone in the oven without burning yourself. Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and onto the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. You can add more cheese near the end of the cooking time, if desired.

Mediterranean Chicken

Chicken:
2-3 lbs chicken breasts, boneless and skinless
1/2 tsp dried oregano
1/2 tsp salt
ground black pepper to taste
avocado oil

Sauce:
4 large ripe tomatoes, cut into half moon shapes
5 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
ground black pepper, to taste
basil or parsley, finely chopped

1. Cut chicken breasts into strips. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss to coat evenly.
2. Slice tomatoes and chop garlic.
3. Preheat large non-stick skillet on medium heat and swirl a bit of oil to coat. Cook the chicken in batches, as necessary, for 5 minutes or until golden brown on each side. Transfer to a separate dish.
4. When all chicken has been cooked and set aside, reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently. Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up heat to medium and cook tomatoes for about 5 minutes, gently tossing them around. A splash of water can be added if necessary.
5. When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck chicken between tomatoes, sprinkle with fresh basil or parsley, and serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

Recipe from: ifoodreal.com Chef Olena

Stove Top Chicken and Rice

2 lbs skinless, boneless chicken pieces
salt
pepper
McCormick Montreal Chicken Seasoning
1 tbsp paprika
2 tsp chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground oregano
1/4 tsp chili powder
1/8 tsp cayenne powder
1 tbsp vegetable oil
2 C chicken broth
1 tbsp tomato paste
1 C uncooked basmati rice

1. Pat chicken dry and season both sides with salt, pepper, and Montreal Chicken Seasoning. Set aside.
2. In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set aside.
3. Heat pan and vegetable oil (just enough to coat the bottom of the pan). Add chicken in batches and brown both sides. (No need to cook it through.) Remove chicken to a separate dish and set aside.
4. After all chicken has been browned, leave the pan on the stove but turn off the heat. Add the spice mixture to the oil and juices that are left in the pan. Gently toast spices in the residual heat. Once spices are combined and toasted, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, craping up any final brown bits stuck to the bottom.
5. Stir in the tomato paste and add rice, stirring to combine. Bring to a boil then layer in the chicken and turn heat down to the lowest possible setting.
6. Cook the chicken and rice, covered, for 25 minutes or until rice is done.

Recipe from noblepig.com.

Party Chicken

8 chicken breasts, boneless
1 4 oz. jar chipped beef, rinsed
1 can cream of mushroom soup, undiluted
8 oz. sour cream
8 bacon strips

Wrap each chicken breast with a piece of bacon. Cover bottom of greased baking dish (8x12x2) with chipped beef. Arrange chicken on beef. Mix soup and sour cream and spread over chicken. Bake at 275° for 3 hours uncovered. Can be prepared ahead and refrigerated or frozen.

Creamy Garlic Chicken

Ingredients:
2 large chicken breasts cut in half lengthwise
flour for dredging
1 tbsp olive oil
2 tbsp butter, divided
1 whole head garlic cloves, peeled (or minced garlic)
1/2 C chicken broth or stock
1/2 tsp lemon juice
1/4 tsp garlic powder
1 C heavy whipping cream
salt and pepper
parsley, chopped (optional)

Instructions:
1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with salt and pepper then coat with flour.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté chicken for 4-5 minutes per side or until it's golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or med-low if using cast iron) and melt rest of the butter to the pan. Add garlic cloves and cook for 3-4 minutes, stirring often until their lightly browned.
4. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with pasta and freshly chopped parsley, if desired.

Recipe from https://www.saltandlavender.com/.

Taco Meat

1 lb Ground Beef
1/4 C Flour
1 Tbsp Chili Powder
1 tsp Salt
1/2 tsp Minced Onion
1/2 tsp Paprika
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 tsp Cumin
1/2 C Water

Combine all ingredients except water in a bowl. Mix well as you would in making a meatloaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5 to 10 minutes or until done.

Perfect Pizza Crust

1 pkg active dry Yeast (2 1/4 tsp)

2 tsp Sugar

1 1/2 C warm Water

3 Tbsp Olive Oil

1 1/2 tsp Salt

1 tsp White Vinegar

3 3/4 - 4 C Bread Flour

In a large bowl of a stand mixer, combine 1/2 C of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.

Add the remaining 1 C of warm water and the olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour. Kneed for about 7 minutes or until the dough is smooth and elastic (it should be sticky but not so sticky that it sticks to your clean fingertip). Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume - about 1 hour. 

Gently punch dough down and place on floured countertop. Divide the dough into three equal pieces (depending on how thick or how big you want your crust). Roll and stretch dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees and brush dough lightly with olive oil. 

Pre-bake the dough on a pizza stone or pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bade for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly. 

Taziki's Friday Pasta

3 Tbsp fresh Thyme, chopped (or 1 Tbsp dried)

1 Tbsp Shallot, minced

1/2 C Balsamic Vinegar

Juice from 1 lemon

1 tsp Sugar

1 Tbsp Dijon Mustard

1 1.2 C Blended Olive Oil

Salt and Pepper to taste

6 C Mixed Lettuces

1 1/2 lbs Penne Pasta, cooked

6 boneless, skinless Chicken Breasts, grilled and cubed

2 C Feta Cheese, crumbled

3 tomatoes, seeded and diced

1 handful fresh Basil, chopped (or 1 Tbsp dried)

To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, and Dijon mustard. Slowly whisk in oil. Add salt and pepper. 

Place about 1 C mixed lettuces on each plate. Toss cooked pasta with 12 oz (or to taste) vinaigrette. 

Spoon approximately 3 C pasta onto lettuce, then add chicken.

Top with diced tomato, feta cheese and basil, to taste.

Mini Cheesy Enchiladas

12 (6 inch) flour tortillas, warmed
1 (10.75 ounce) Cream of Chicken Soup
1/4 cup sour cream
3/4 cup picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato (optional)
Sliced green onion (optional)

Heat oven to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.

Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.

This can also be made as regular enchiladas with a small amount of the mixture and shredded cheese spread on top of the rolled enchiladas.

                                                                                                               

From allrecipes.com

Chicken Spaghetti

8 oz cooked Chicken
3 C cooked Spaghetti (4 1/2 oz dry)
3 oz Mexican Velveeta (cubed, melted)
1 can Cream of Mushroom Soup
1/2 C onion, chopped
1/2 C Bell Pepper, chopped

Saute onion and bell pepper in Pam. Mix all ingredients. Pour into sprayed dish. Cover and bake at 350° until heated thoroughly.

Chicken Enchiladas

1 Can Cream Of Celery Soup                  

1 Can Cream Of Mushroom Soup          

1 Green Pepper, Chopped                     

1 Medium Onion, Chopped                  

⅔ C Chicken Broth 1 C Chicken Chunks, Cooked

1½ C Cheese, Grated

8 Flour Tortillas

Saute pepper and onion in sauce pan.

Combine soups (do not dilute) and broth. 

Cook until sauce consistency. 

Add chicken. 

Spoon into tortillas. Add a little cheese. 

(You can use cheddar cheese or a Mexican style blend to add a little spice.) 

Roll up tortillas. Pour remaining sauce on top. 

Cover with remaining cheese. 

Cook in 350° oven for about 20 minutes until cheese melts and liquid simmers. 

Yield: 4 servings

Chick'n On The Ritz

2½ lbs chicken tenders (20-30 pieces)          
16 oz sour cream
2 cans cream of chicken soup, condensed

1½ pkg (sleeves) Ritz crackers, crushed     

margarine, melted

poppy seeds

Grill or poach chicken. Cut into chunks. 

Put in greased 9x13 inch pan. 

Mix together undiluted soup and sour cream. Pour over chicken. 

Cover with crushed Ritz crackers. Drizzle with melted margarine. 

Shake poppy seeds over top to taste. 

Bake, uncovered, at 350° for 30-45 minutes. 

Yield: 6 servings

Italian Pasta Bake

1 lb ground beef

8 oz broken spaghetti, or 3 C penne or rotini pasta, cooked and drained

1 jar (26-28 oz) spaghetti sauce

¾ C grated Parmesan cheese, divided

8 oz shredded Mozzarella cheese

 

Brown meat in large skillet; drain. 

Stir in spaghetti, sauce and ½ C of the Parmesan cheese. 

Spoon into 13*9 inch baking dish. 

Top with mozzarella cheese and remaining ¼ C Parmesan cheese. 

Bake at 375° for 20 minutes. 

Yield: 6 servings

Taco Casserole

2 Lbs Hamburger            

Onion, Chopped            

Sprinkle Garlic            

Bottle Taco Sauce            

1 Can Cream Of Celery Soup

1 Can Cream Of Mushroom Soup

Cheese, Grated

Tortilla Chips

Line 9 by 13 inch pan with chips. 
Brown hamburger meat, onion & garlic. 
Add taco sauce and two cans of undiluted soup. Heat. 
Pour over chips & sprinkle grated cheese over top. 
Bake at 350° for 5-10 minutes until hot.

Lasagna

¼ C Onions, Chopped

1 lb Hamburger meat

1- 26.5 oz can Hunts Spaghetti Sauce (or equivalent)

8 oz Lasagna Noodles, cooked

15-16 oz Ricotta Cheese

2 Eggs

Garlic Powder (optional)

½ C Parmesan Cheese (optional)

2 C Mozzarella Cheese, grated

1 C Cheddar Cheese, grated (optional)

Preheat oven to 350°. 

Brown onions and hamburger meat together. Add sauce. Set aside. 

Mix ricotta, eggs, some garlic powder and parmesan as desired.  Set aside. 

Cook Lasagna noodles with a little oil to keep them from sticking. 

Rinse with cool water when done. 

Layer: sauce, noodles, ricotta mixture, mozzarella (and cheddar if desired). 

Make 2 or 3 layers. 

Make in one 8 by 8 pan or two loaf pans. 

Cover with foil. 

Bake at 350° for 30 minutes. 

Remove foil and bake for additional 10 minutes. 

Remove from oven and let sit for 5-10 minutes before serving. 

This recipe freezes well (before baking). Thaw thoroughly before baking.