Chicken Lo Mein

1 pkg. package spaghetti or vermicelli  spaghetti noodles

2 boneless skinless chicken breasts (or left over chicken)

I med can of chow mein/chop suey veggies

SAUCE

1 c chicken broth

6 Tbsp hoisin sauce

6 Tbsp soy sauce, low sodium

2 Tbsp teriyaki sauce

2 Tbsp rice vinegar

2 Tbsp brown sugar, lightly packed

1/2 tsp hot sauce (or just a sprinkle of hot pepper flakes)

2 tsp pure sesame oil

2 tsp ginger 

1 Tbsp cornstarch

1 Tbsp cold water

Directions

1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.

2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.

3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .

4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.

5 In the Wok/frying pan add your veggies and half the sauce until veggies are heated through. Once they are heated add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!

Hamburger Potato Casserole

1 lb. lean ground beef 

3 cups thinly sliced potatoes (either peeled or with thin skins)

1/2 cup chopped onions

1 can Cream of Mushroom soup

3/4 cup milk

1 1/2 cups shredded cheese

salt and pepper to taste

Preheat oven to 350º and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, wisk together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Chicken Roll ups

***2 large chicken breast

1 can crescent rolls

1 10.5 oz. can cream of chicken soup

1/2 soup can of broth (use what the chicken cooked in)

1/2 soup can milk

1 Tbls. flour

6 oz. shredded sharp cheddar cheese

pinch of salt and pepper

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

***You can use your leftover chicken for this recipe and skip the cooking chicken part of the recipe.

Cheesy chicken roll ups

1 (8 ounce) can refrigerated crescent roll dough 

4 slices processed American cheese, cut in half 

4 cups cooked, boneless chicken breast halves, shredded

 1 (10.5 ounce) can condensed cream of chicken soup 

1 cup milk

1 cup shredded Cheddar cheese

Directions

Preheat oven to 375º 

Grease a 9 x 13 inch baking dish.

Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.

In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.

Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Self Rising Flour

Do you ever find a recipe that just sounds so darn good that you have to try it? And then see that it has self rising flour as an ingredient? That happens to me so often. Well my friends here is a simple recipe to solve that dilemma.  I hope that this will help you out as much as the recipe has come to the rescue for me.
No more need to not try that new recipe or have a whole bag of self rising flour in the cupboard going bad by the time you need it again.

Self rising flour 

1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt  Mix well.
 That's it, that's all there is to it.

Crab cakes/balls

1 lb. Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking out any stray shell fragments. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Shape into golfball sized balls and place on a cookie sheet. Bake at 350º for 30 minutes. Drizzle with melted butter. Enjoy.

Pioneer Woman Hamburger soup

After frying the hamburger with the onion, celery, and garlic, I add all to the crock pot and let it do it's thing until supper time. It takes about 5 hours on low. Each crock pot is different so times will vary.

2-1/2 pounds hamburger

1 whole Large Onion, Diced

2 stalks Celery, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Can Whole Tomatoes or home canned

3 cups Beef Stock Or Beef Broth, Plus More As Needed

1 whole Yellow Bell Pepper, Seeded And Diced

1 whole Red Bell Pepper, Seeded And Diced

1 whole Green Bell Pepper, Seeded And Diced

4 whole Carrots, Peeled And Sliced On The Diagonal

5 whole Red Potatoes, Cut Into Chunks

3 Tablespoons Tomato Paste

1/2 teaspoon Salt (more To Taste)

1/2 teaspoon Black Pepper, More To Taste

2 teaspoons Dried Parsley Flakes

1/2 teaspoon Ground Oregano

1/4 teaspoon Cayenne Pepper (more To Taste)

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.