Dutch Oven Chicken Surprise

Dutch Oven Chicken Surprise

Phil K.

Yield: one 12” Dutch oven, about 12-15 servings

24 coals (for a 12 inch oven)

Flour mixture:

1 c. Flour

Seasonings for flour mixture: lemon pepper, garlic, paprika, etc.

6-8 boneless/skinless chicken breasts or 12-16 chicken tenders

1 onion, cut into 1-2” pieces

8-10 red potatoes, sliced1/4 inch or less, don't peel

1 lb. bag of baby carrots, sliced length-wise

Lawry's seasoning salt

Pepper

1 green pepper, cut into ½ inch slices

8 oz. of grated sharp cheddar cheese

1 lb. of bacon, cut into 1” squares

The formula for coals is +3/-3 for the size of your Dutch oven (if you have a 12-inch oven, that would be 15 on top and 9 underneath).  However, with this recipe, you will want to start out with all 24 coals underneath the oven.  Cover the chicken with the flour mixture and brown on one side.  When the first side is brown, turn the chicken over and put the vegetables in on top (not green peppers).  Put the onions first, then an equal mixture of carrots and potatoes.  Season with the seasoning salt and pepper.  As soon as the vegetables are put in, the coals should be rearranged to 15 on top and 9 underneath.  Cooking time once the vegetables are put in is usually between 45-60 minutes but can be longer on a windy or cold day.  Be sure to remember to tap the coals every 20- 30 minutes to knock off the excess ash build-up.  Put in the green peppers with about 10 minutes left in your cooking time.  If the potatoes and carrots are soft, the dish is done.  Spread the bacon bits and cheese over the top and remove all the coals.  The cheese should be allowed about 5 minutes to melt.

Caramel Apple Pork Chops

Caramel Apple Pork Chops

Emily F.

Yield: 4 servings

4 (3/4 inch thick) pork chops

1 tsp. vegetable oil

2 TB brown sugar

salt and pepper to taste

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 TB unsalted butter

2 tart apples, peeled, cored and sliced

3 TB pecans (optional)

Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated 175 degree oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Grilled Pesto Sandwich

Grilled Pesto Sandwich

Kayla T.

Yield: one sandwich

2 slices bread
1 TB softened butter, divided
1 TB prepared pesto sauce, divided
1 slice provolone or mozzarella cheese

2 slices tomato
A few slices of turkey lunch meat (or sliced ham)

1 TB hummus
Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. Spread the top of the bread slice in the skillet with the pesto sauce, and place a slice of provolone cheese, the tomato slices, turkey, etc. Spread hummus on one side of the second slice of bread and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Grill the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

African Chapati

African Chapati

Kristen W.

Yield: 6-8 servings

1 lb. hamburger

1 onion, chopped

1 can diced tomatoes

1 chicken bouillon cube

1 TB curry powder (or more if you like)

½ tsp. garlic salt

½ tsp. onion powder

1 package tortillas (doughy cook at home kind works best)

Brown hamburger. Add onions and cook until soft. Add rest of ingredients and simmer 10 minutes. Spoon into heated tortillas and serve with cheese if you want.

Greek Sloppy Joes

Greek Sloppy Joes

Tami B.

Yield: 6-8 servings

1 lb. beef

½ c. chopped onion

1 15-oz can tomato sauce

1 tsp. oregano

½ tsp. salt

¼ tsp. pepper

Optional: 1 tsp. Greek seasoning

Brown the beef and drain. Add onions and cook until onions are lightly sautéed. Add remaining ingredients and let simmer. Serve on hamburger buns with feta and lettuce.

Turkey Burgers

Turkey Burgers

Steven W.

Yield: 6 large burgers

1.25 lb. ground turkey (raw)

1 egg

1 ½ c. oatmeal (quick oats)

1 onion (chopped finely)

1 tsp. garlic salt

½-1 tsp. pepper

Mush it all up in a bowl and flatten into patties! They can be frozen in baggies or cooked immediately. Serve with hamburger buns or thins and normal hamburger toppings or with BBQ sauce.

Spinach Lemon Chicken Pasta Salad

Spinach Lemon Chicken Pasta Salad

Ellie W.

Yield: 6-8 servings

8 oz. pasta (bow tie)

2 avocados, chopped into bite-sized pieces

6 slices bacon, cooked and crumbled

½ c. (or so) grape tomatoes

½ cucumber, quartered and thinly sliced

⅔ c. chopped fresh basil or 1 tsp. dried basil

2 TB lemon juice

1 TB olive oil

1-3 cloves of garlic, minced

¼ tsp. pepper

⅛ tsp. salt

1-2 chicken breasts, sautéed in Italian salad dressing, diced

4-6 c. fresh spinach

Cook and drain pasta - . In a large bowl combine avocado, bacon, tomatoes, and cucumber. Mix next 6 ingredients (basil to salt) and add to avocado mixture. Add hot pasta, chicken, and spinach and toss to combine. Sprinkle with Parmesan cheese.

Curry Chicken Salad

Curry Chicken Salad

Tami B.

Yield: 10-12 servings

½ c. mayonnaise

½ c. sour cream

¼ c. finely chopped green onions

2 TB curry powder

1 TB mango chutney (or mango salsa, optional)

½ tsp. salt and ½ tsp. pepper

1 lb. cooked and shredded/thinly sliced chicken

1 c. seedless red grapes, halved

½ c. carrot (julienned: cut thinly long-ways)

6 TB chopped toasted pecans (optional)

¼ c. finely diced onion

For the dressing, in a small bowl, combine the first seven ingredients. Set aside

1 ½ cups for serving. In a large bowl, combine chicken, grapes, carrot, pecans, and onion. Stir in the remaining dressing.  Add more dressing to mixture if needed. Serve cold in croissant rolls, tortillas, or with crackers.

Garlic Thyme Roast Rub

Garlic Thyme Roast Rub

Ellie W.

Yield: rub for 1 medium-large roast

2 cloves garlic

2 tsp. thyme

¼ tsp. cloves

1 tsp. salt

1 tsp. pepper

Place the roast in the oven pan-if it doesn’t fit, feel free to cut off an inch or two and lay it on the side. Rub the seasoning all over the roast (add a tiny bit of oil if it won’t mix together) and allow it to sit for 25 minutes. Bake at 450 for only 10 minutes, then TURN DOWN the oven to 325. It can stay in the oven while it cools down. It just seals in the moisture supposedly! Bake it about 45 minutes…if you have a meat thermometer it should be at least 145 degrees.

**Or this rub can be used in a CrockPot with potatoes, carrots, and onions

African Tacos

African Tacos

Tami B.

Yield: 10-12 servings

1 lb. Beef stew meat

1 can kidney beans, drained

1 can baked beans in chili sauce

1 large green pepper, diced

2 large tomatoes, skinned, chopped

2 onions, chopped

2 cloves garlic, chopped

1 TB corn starch

3 TB cold water

1 tsp. oregano

½ c. oil

1 beef bouillon cube

1 tsp. chili powder

1 tsp. mustard powder

2 TB Worcestershire sauce

2 TB vinegar

1 ½ tsp. salt

2 c. water

Brown the beef in hot oil and remove from pan. Brown onion and peppers. Add browned beef, tomatoes, garlic and spices. Simmer ½ hour. Add water and cook until tender (1/2 – 1 hour). Add beans and thicken using cornstarch that has been mixed in cold water. Simmer 10 minutes. Serve in pita or tortilla with cheese, sour cream, etc. **OR: cook beef and place all ingredients in a slow cooker for 4-5 hours on high and serve. However, texture is less defined.

Honey-Glazed Teriyaki Salmon

Honey-Glazed Teriyaki Salmon

G’pa S.

Yield: 4 servings

2 TB green onion, minced

1 TB fresh basil (1 tsp. dried)

3 TB honey

½ tsp. salt

¼ tsp. pepper

4 6-oz. salmon filets, 1”

Teriyaki sauce

Marinade salmon in teriyaki sauce for at least two hours. Combine first 6 ingredients in a small bowl and brush over skinless side of salmon. Grill for 6 minutes on each side. Serve with basil flavored rice.

Stromboli

Stromboli

Tami B.

Yield: 4-6 servings

1 Pizza crust (prepared or homemade)

1 jar pizza sauce or Prego/Ragu

Chopped meats: pepperoni, ham, sausage, hamburger, etc.

1-2 c. cheese

Herbs: oregano, Italian seasoning, garlic salt, onion powder, etc.

Spread pizza crust on a greased cookie sheet and roll into a rectangle. Sprinkle crust with herb mixture.  Spread pizza sauce along ½ of crust the long way. Cover with meats and cheese. Fold other half of crust over meat and seal edges with a fork, OR roll into a rectangle and after putting on toppings roll it up into a log and pinch closed. Poke holes in the top. Bake 20 minutes at 350 degrees.

Greek Pizza

Greek Pizza 

Jenn M.

Yield: 4 servings

4 flatbreads

Greek cucumber sauce, Ranch Dressing, or Alfredo sauce

Thinly sliced tomatoes

Chicken, cooked and diced

Greek seasoning

Salt and Pepper

Feta cheese (or mozzarella)

Place the flatbreads on a baking sheet and turn on the oven to broil. Add sauce to flatbreads, similar to the amount for a regular pizza. Layer remaining ingredients, sprinkling with Greek seasoning or salt and pepper (you can also use the Greek seasoning or salt and pepper when cooking chicken in the oven.)  Top with cheese and place in the oven to broil. Watch closely and remove when warm and roasted (about 2 minutes).

BLT Pizza

BLT Pizza

Tami B.

Yield: one 13x18 pizza

1 pizza dough

Ranch dressing

1 c. shredded mozzarella cheese

4 oz sliced deli turkey meat, coarsely chopped

4 slices bacon, cooked crisp and crumbled

1/3 c thinly sliced green onions with tops

2 plum tomatoes, sliced thin

2 c. thinly sliced romaine lettuce

Roll out pizza dough. Spread with a thin layer of Ranch. Layer half of the cheese, turkey meat, bacon, green onions and sliced tomatoes. Top with the other half of the cheese. Bake about 35 min at 350. Remove and let stand 10 minutes. Top with shredded lettuce. Drizzle with additional Ranch and serve.

Parmesan Ranch Pasta

Parmesan Ranch Pasta

Lion House Classics

Yield: 6 servings

½ c. cornflake crumbs

¼ c. grated Parmesan cheese

1 ½ oz. dry ranch dressing mix

6 chicken breasts

26 oz. marinara or spaghetti sauce

Combine cornflakes, Parmesan cheese, and ranch mix in a shallow bowl. Coat both sides of chicken breasts with mixture. Place chicken in greased 9x13 pan and spray tops of chicken with cooking spray to keep moist. Bake at 350 for 25-30 minutes. Sprinkle with Parmesan and serve on pasta, topped with marinara sauce.

Poppy Seed Chicken

Poppy Seed Chicken

 Kayla T.

Yield: 6-7 servings

2 c. chicken, cooked, diced

2 cans cream of chicken soup

1 c. sour cream

Topping:

1 roll Ritz crackers

1 TB poppy seeds

¼ c. oil

½ tsp. paprika or smoked paprika

¼ tsp. garlic powder

16 oz. pasta

Combine first three ingredients in a mixing bowl and pour into 9x13 dish. In a separate bowl, combine crushed crackers, poppy seeds, oil, paprika, and garlic powder until well mixed. Put on top of chicken mixture in dish. Bake at 350 for 30 min. Serve over pasta.

Pasta Rosa

Pasta Rosa

Steven W.

Yield: 5-6 servings

1 lb. pasta (Rotini), cooked al dente

1 jar Bertoulli Rosa sauce (or half Alfredo, half tomato pasta sauce)

½ c. milk

1 ½ c. cooked chicken, shredded

2 c. spinach, fresh or frozen

1 tsp. garlic salt

1 tsp. oregano

Cook pasta and set aside. Mix remaining ingredients, using the milk to get all the sauce out of the jar. Warm up the mixture on the stove until spinach is tender. Serve over pasta or mix in with pasta.

Calzones

Calzones

Tami B.

Yield: 6 servings

1 loaf bread dough, homemade or frozen and thawed

1 lb. mild Italian sausage

1 c. shredded provolone cheese

1 c. shredded mozzarella cheese

½ c. ricotta cheese

¼ c. Parmesan cheese

¼ tsp. basil, dried

¼ tsp. salt

¼ tsp. pepper

¼ tsp. rosemary, dried

1 egg white

Cook and drain sausage. Roll out bread dough into a large circle. Mix together ricotta, Parmesan, and spices/seasonings. Spread on ½ of dough. Layer sausage, provolone, and mozzarella. Fold over dough and pinch closed with a fork (looks like a half circle). Brush with egg white. Bake on ungreased cookie sheet for 30-40 minutes at 350 degrees.

Creamy Zucchini Linguine

Creamy Zucchini Linguine

Tami B.

Yield: 6 servings

1 lb. Linguine

2 TB Extra Virgin Olive Oil

3 cloves garlic

2 lb. coarsely shredded zucchini

½ tsp. salt

¼ tsp. black pepper

1 c. shredded sharp Cheddar cheese (4 oz.)

½ c. bottled Alfredo sauce

Optional: basil for garnish, cooked and shredded chicken

Cook pasta following package directions. Drain and keep warm. In large skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, about 30 seconds or until lightly browned. Increase heat to high. Stir in zucchini, salt and pepper. Cook, stirring often (about 3 minutes or until tender). Add cheese and Alfredo sauce (and chicken). Heat through. Transfer to a large bowl and toss with pasta. Garnish with basil if desired.

G’pa Stanley’s Penne

G’pa Stanley’s Penne

G’pa Stanley

Yield: 6-8 servings

4 c. penne pasta, cooked al dente

2 c. bacon bits
½ onion, diced
1 red pepper, diced
8 oz. mushroom, sliced (or leave them out!)
1 c. sun dried tomatoes, chopped
3 c. fresh spinach
2 16-oz. jars Alfredo Classico sauce - Four Cheese (Ragu)
4 chicken breasts, cooked, sliced

Cook pasta and set aside. Slightly sauté onions and red pepper. Add mushrooms and tomatoes and mix. Add to pasta. Add spinach and chicken and mix well. Mix in spinach. Pour mixture into baking dish and bake 20 minutes at 350 degrees.

Easy Ravioli Bake

Easy Ravioli Bake

Kristen W.

Yield: one 8x8 dish (5 servings)

2 c. spaghetti sauce

1 package (25-oz.) frozen ravioli

1 c. mozzarella cheese, shredded

1 package (10-oz.) frozen, chopped spinach

2 c. chicken, cooked and shredded

Parmesan cheese (shredded or granulated)

Place 1 cup spaghetti sauce in a shallow 2 quart baking dish (8x8). Top with some frozen ravioli, mozzarella cheese, spinach and Parmesan. Repeat layers until dish is full. Make sure to coat top layer of ravioli with sauce and sprinkle with cheese. Bake uncovered at 350 for 40-45 minutes or until heated through and cheese is melted.

Stroganoff

Stroganoff

Tami B.

Yield: 4-6 servings

1 TB butter

½ c. chopped onions

1 clove garlic

1 lb. ground turkey or beef (you can also use sliced beef or beef chunks)

1 TB flour

3/4 tsp. salt

3/4 tsp. pepper

1/3 c. milk
1 tsp. Worcestershire sauce

1 can Cream of Mushroom soup (condensed)

1/2 c. sour cream

Brown onions and chopped garlic in butter. Add cooked and rinsed meat. Add flour, milk, salt, pepper, water, Worcestershire sauce and cream of mushroom soup and stir well. Simmer on low for 10 minutes (will be thick so stir often). Add sour cream and stir. Serve over potatoes or noodles. (We like to top it with cooked zucchini, broccoli, or cauliflower)

Thai Pizza

Thai Pizza

Steven W.

Yield: one 13x18 pizza

1 pizza dough

1-2 c. shredded chicken (cooked with parmesan is delicious!)

1-2 c. cheese (Colby jack, mozzarella, etc.)

SAUCE:

Sweet Chili sauce

Peanut sauce
Ranch Dressing (for sauteing and spreading on pizza if you want)

TOPPINGS:

yellow squash, thinly sliced

zucchini, thinly sliced

green and red peppers, thinly sliced into long strips

onion, diced (slightly sautéed)

cilantro, chopped

Spray a 13x17 baking sheet (or use cornmeal). Place rolled out dough into baking sheet (I've found that the pizza ends up too juicy if I use a pizza stone), mix sauces and spread on dough. Add a thin layer of cheese. 
For toppings, saute the zucchini, squash, peppers, and onions in a little bit of water and ranch dressing, just until they start to break down (releases some of the juices so the pizza doesn't end up too juicy.)
Add whatever toppings you want: layer onion, chicken, squash, cilantro, peppers, etc.  and sprinkle a tiny amount of cheese between layers. Bake 18-25 minutes at 400. 

Chile Verde

Chile Verde

Cathi S.

Yield: 12-14 servings

3 lb. pork roast, diced

4 oz. can diced green chiles

1 small onion, chopped

¼ c. flour

1 ½ c. water

1 tomato, diced

1 tsp. cumin

1 tsp. oregano

1 tsp. garlic salt

Flour tortillas

Fry diced pork until brown. Drain off fat. Add chiles and onion. Cook briefly. Sprinkle flour on top and stir. Add water, tomato, cumin, oregano, and garlic salt. Simmer 25 minutes. Serve in rolled up tortillas that have been warmed. Garnish with tomato, cheese, onions, sour cream, etc.

Chicken Fiesta Quesadillas

Chicken Fiesta Quesadillas

Kristen W.

Yield: 4 servings

8 6” flour tortillas

1 c. cheddar cheese, shredded

2 c. chicken, cooked and cubed

Garlic salt

Pepper (or other seasonings)

1 c. monterey jack cheese, shredded

Sautéed vegetables: red and green peppers, onions, zucchini, etc.

Sour cream

Salsa

Heat a griddle or frying pan. For each quesadilla, place tortilla on griddle. Layer with cheddar cheese, chicken, seasonings, vegetables, and monterey jack cheese. Top with another tortilla. Heat until cheese melts and tortillas are crisp, turning to cook both sides. Serve with sour cream and salsa.

Green Onion Enchiladas

Green Onion Enchiladas

Tami B.

Yield: one 9x13 pan

8 oz. grated cheese

2 cans cream of chicken soup

2 bunches green onion, chopped

1 tsp. garlic

2 c. sour cream

3 small cans diced green chiles

2 pkg. corn tortillas (or flour)

Optional: cooked and shredded chicken

Mix all ingredients but tortillas in a bowl. Spread a thin layer of mixture in the bottom of a 9x13 dish. Generously add mixture onto tortilla and roll. Place in pan, seam down. Do the same for all tortillas. Spread remaining mixture on top. Top with additional cheese and cover with foil. Bake 20-30 minutes at 375.