Bourbon Chicken (NO alcohol)

Okay, so immediately after tasting this, I realized what everyone was raving about! The sauce has a great flavor, just the right amount of sweetness and spice. It is also such a simple recipe...which of course makes meals 10 times better! There is no BOURBON in this recipe...who knows why it is called bourbon?? Anyone? Anyway, it is delicious, my hubby said it is one of the best chicken dishes I have ever MADE! Points with the husband can never hurt. Definitely serve it over rice...of course, we used brown rice. MMM!

Adapeted From: Blog Chef

2lb boneless skinless chicken breasts 

2 Tbs. oil (for frying) 

4 Tbs. cornstarch 

Sauce

 1 garlic clove (minced) 

1/4 teaspoon ginger 

1/2 teaspoon crushed red pepper flakes 

1/4 cup apple juice 

1/3 cup light brown sugar 

2 tablespoon ketchup 

1 tablespoon apple cider vinegar 

1/2 cup water 

1/3 cup soy sauce (or Bragg Liquid Aminos to be GF)

Cut chicken breasts into bit sized pieces, and lightly dust with cornstarch. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. 

Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice...delish!

Beefy Corn Chip Casserole

Really Good Recipe

I got this recipe off of a friends blog and tried it last night and surprisingly liked it--- I thought I'd pass is along
The original recipe calls for garlic salt instead of garlic and I thought it was a little salty so I changed it to garlic instead of garlic salt. Feel free to choose, could have been the tortilla chips I used. I also think it would be good with corn tortilla if you don't have corn chips around. I also thought it would be good with chicken but Aaron thinks it is great the way it is.

Beefy Corn Chip Casserole (the name is not really great, but it tastes good)

1 lbs ground beef
1/2 cup chopped onion
1/2 tsp powdered garlic
2 small cans of tomato sauce
1 cup chopped sliced olives (I omitted because I don't care for them)
1 cup sour cream
1 cup small curd cottage cheese
1 can chopped green chili peppers
10 oz crushed corn chips
2 cups grated monterey Jack cheese

Fry beef , add onions garlic slat, tomato sauce and olives and set aside

Combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1 cup of cheese. Spread sour cream mixture evenly over casserole. Repeat first two layers. End with cheese on top. Bake covered at 350 degrees for 1 hour and 15 minute

Chicken Pot Pie

From: Lizzy

A few years ago I got this recipe from a friend after she brought my family dinner. It was such a good dinner that I knew if I had the recipe I would make it alot. I decided to make it last week when we had a really cool day here in Heber. Chicken pot pie may seem complicated to cook, but it is actually really easy to put together. One you taste it you will be glad that you took the time to prepare it. The leftovers are even better the next day too!

1 lb. chicken, cut into chunks

2 cloves garlic, minced

1/2 -1 onion chopped

1/4 c. butter

3 Tbsp. flour

28 oz. chicken broth

3 carrots sliced

3 potatoes, diced

1/2 c. frozen peas

1/4 c.-1/2 c. heavy cream

Salt and Pepper

1 1/2 tsp. dried thyme

In a large pot, brown chicken pieces on med-high heat, don't over fill the pan or the chicken will cook with out browing. Remove chicken from the pan and add butter and saute onions and garlic until tender. Stir in flour, and let it cook for a little bit longer to get rid of the flour taste. Whisk in chicken broth, bring to a boil. (Make sure you scrape all of the browned bits from the chicken off the bottom of the pan. This is what will add lots of flavor to the sauce.) Add the chicken back in along with the carrots, potatoes, and thyme and simmer about 20 min. or until desired tenderness. The vegetables will cook more in the oven so crunchy is better. Add peas and cream at the end. Pour the chicken stew into a 9x13 pan to about 1/4 in. from the top. Top with a pie crust that has been rolled into a rectangle. (I always use a store bought to save time. I know Grandma Winterholler would be so disappointed if she know I used a store bought pie crust!) Cut slits in the top of the crust. Place the pan on a cookie sheet while baking because the filling usually leaks out. Bake at 400 degrees for about 45 min., or until the crust is golden brown.

Spaghetti and Meatballs

From: Lizzy (Cody's Cousin)

One of the main reasons that I like this recipe so much is that everyone in my family loves it. Another reason this recipe is so great is it freezes really well. Any recipe that I can cook once and get two dinners out of is a winner in my book! This recipe will make more than enough for one dinner so you can freeze the remaining sauce in a Ziploc bag for another time. The best way to freeze the meatballs is to freeze them right after they have been pan fried. Place the meatballs in a single layer on a cookie sheet and place in freezer. After a couple of hours in the freezer place meatballs in a ziploc bag for longer storage. Defrost meatballs and sauce in refrigerator before cooking. Combine sauce and meatballs in saucepan and cook for 5 hours, covered. I hope you enjoy the recipe as much as our family does!

Meatballs:
1 lb. ground beef (80% works best)
1 egg
1/3 c. seasoned bread crumbs
2 cloves garlic, minced
1 small onion, chopped
1/4-1/2 tsp. cayenne pepper
parmesan cheese

Sauce:
1 29 oz. can diced or crushed tomatoes
1 29 oz. can tomato sauce
1 12 oz. can tomato paste
1 1/2 c. water
1 tsp. dried basil
1 tsp. dries oregano
1/4-1/2 tsp. cayenne pepper

Combine all ingredients for meatballs and form into small balls. In a large skillet heat 2 TBSP. olive oil on med high heat. Fry meatballs until golden brown, turning so each side is cooked. Remember the meatballs do not need to be cooked all the way through just golden brown on each side. Combine all ingredients for the sauce in a large pot. Bring to a low boil, add meatballs, turn to low and cook 5 hours covered.

Apple Cider Chicken

Sorry about the picture, it's so good I only got a shot of the leftovers!

This such a yummy recipe, we love it!

Apple Cider Chicken

3/4 T olive oil

1/2 t minced garlic

4 boneless chicken breasts

1 apple, peeled and diced

3/4 C apple juice

1 1/2 T butter

-Heat olive oil in pan on medium heat, add garlic. Cook until translucent. Add chicken breasts. Cook on 1st side until white shows 1/2 way up {4-5 minutes} Flip chicken and cook another 2 minutes. Add apples, saute for 2 minutes. Add apple juice and reduce liquid by half. Mix in butter and salt and pepper to taste. remove chicken, pour sauce over chicken and serve over rice! Enjoy!

Applebee's Oriental Chicken Salad

Let's face it, in the summer if I don't have to turn on my stove or oven, I'm a happy girl. So we eat a lot of yummy salads and BBQ! Here is a recipe for Oriental Chicken Salad that tastes very similar to Applebees, yummy!

Romaine Lettuce

Mandarin Oranges

Sugar toasted almonds

Crunchy Asian Noodles

Red Cabbage (we don't usually do this one)

Diced chicken breasts

Dressing:

3 T. honey

4 tsp. mayo

1/2 t. dark roasted sesame oil (this makes the salad, can be found at Walmart in the Oriental aisle, but it's just called sesame seed oil, not dark roasted....anyways....)

1 T. dijon mustard (we used normal yellow mustard and it tasted fine)

1 1/2 T white vinegar

-in a small bowl mix, chill, makes enough for 2 salads.

-I usually grill or saute my chicken in a little bit of the sesame seed oil for the extra taste, then basically construct your little salad on your own little plate with as much or as little salad toppings as you want, then pour dressing over and enjoy! So good!