Chicken and Dressing Casserole

Chicken and Dressing Casserole

2-4 C cooked chicken, diced

1(6 oz) box cornbread stuffing mix

1 (14 oz) can chicken broth

3 Tbsp. butter, melted

1 1/3 C milk

1 (10 oz) can cream of chicken soup

Place chicken in the bottom of a 9x 13 inch baking dish. In a bowl combine butter, chicken broth, and stuffing mix. Set aside. In another bowl combine milk and soup, mixing well. Pour the soup mixture over the chicken and then top with the stuffing mix. Bake at 350°F for 30-40 minutes or until browned on top. 

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Huesos

Huesos

2 racks pork spare ribs ribs, cut down the middle by the butcher, then cut into serving size pieces

Salt and pepper to taste

Oil as needed

2 large cans or more of red chili sauce, preferably hot, can substitute enchilada sauce

2 Tbsp oregano

6 cloves garlic, minced

2 Tbsp flour

Salt and pepper  the pork rib pieces then brown them in a small amount of oil. Place in a large pot and cover with the red chili sauce. Add oregano and garlic. Let cook on low heat for several hours until meat is almost falling off the bones. Just before you are ready to serve remove a small about of sauce and blend in flour. Add mixture back to the pot and allow to thicken for a few minutes.

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Asian Chicken with Broccoli and Noodles

Asian Chicken with Broccoli and Noodles

1 (12 oz) box linguine, prepared according to package directions
1 lb boneless, skinless chicken pieces, cut into bite size cubes
1 Tbsp oil, divided
1 medium onion, sliced
2 large carrots, sliced
1 small head of broccoli chopped
1 C chicken broth
1 tsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp soy sauce
1 tsp. ginger, minced
1 clove garlic, minced
6 green onions, sliced
crushed hot pepper flakes, to taste

In a small bowl, whisk together the chicken broth, cornstarch, oyster sauce and soy sauce; set aside. Heat a large skillet or wok 1-2 minutes. Add 1 1/2 tsp. oil and heat at least 1 minute. Stir in chicken cubes and cook until about 2 minutes. Add remaining 1 1/2 tsp. oil to pan and stir in sliced onion and carrots; stir-fry until onion is slightly softened, about 2 minutes. Stir in broccoli and add about 1/3 of the chicken broth mixture. Cover and cook over medium heat for about 2 minutes. Add remaining chicken broth mixture, ginger, garlic, and sliced green onions. Stir in crushed hot pepper flakes. Stir fry over medium high heat until chicken is thoroughly cooked and broccoli is crisp but tender. Serve at once over noodles.

Refrigerator Pickles

Refrigerator Pickles

2 C white vinegar
½ C sugar
2 Tbsp sea salt
1 tsp freshly ground black pepper
12 whole cloves
4 bay leaves
1 tsp crushed red pepper flakes
2 tsp dill seed
8 small cucumbers or more as needed to fill the jars, peeled in stripes and sliced into thin rounds
1 small white onion, thinly sliced and broken into rings

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved. Divide between the 2 jars. Layer the cucumbers and onions in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate, shaking the jar occasionally to keep the ingredients mixed. The pickles should be ready to eat within a couple of days. These pickles should keep in the refrigerator for about a month.
Makes about 2 qts.

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Happy Homemaker Monday

The Weather:::

Right now it's 59 degrees. It's supposed to be 80 today. Not too bad.

On my reading pile:::

I don't feel like reading.

On my tv:::

I have 2 movies to watch today:
The Awful Truth (1937)
Act of Valor (2012)

On the menu for this week:::

Monday-
Grilled Chicken Salad
Fresh Fruit


Tuesday-
Chicken and Dressing Casserole
Baked Sweet Potatoes
Green Beans
Monster Cookies


Wednesday-
Club Sandwiches
Half and Half Salad

Thursday-
Grilled Chicken Ravioli with Pesto, Red Peppers, and Onions
Green Salad


Friday-
Asian Hamburgers
Asian Coleslaw

Saturday-
Apple and Maple Chicken
Parsley Buttered Rice
Vegetable
Old Fashioned Spice Cake with Caramel Glaze

On my to do list:::

Clean the bathrooms
Do laundry
Pickle carrots

What I am sewing, crocheting, knitting or creating:::

Nothing right now

Homemaking Tips:::

None

Looking around the house:::

I don't even want to look. I'm not feeling so good. If I had my way I'd just stay in bed.

From the camera:::

My daughter and my husband working on the herb garden we put in over the weekend.

To join in visit Happy Homemaker Monday

Menu Plan Monday

Monday-

Grilled Chicken Salad
Fresh Fruit


Tuesday-

Chicken and Dressing Casserole
Baked Sweet Potatoes
Green Beans


Wednesday-

Toasted Subs
Garlic and Rosemary Potato Wedges

Thursday-

Grilled Chicken Ravioli with Pesto, Red Peppers, and Onions



Friday-Sunday

Filled with a power outage, computer issues, and heat. We ate leftovers and whatever else we could find in the pantry.

For more meal plans visit Menu Plan Monday

Tossed Salad with Creamy Italian Dressing

Tossed Salad

1 head of lettuce, cored and torn

Carrots, grated

Radishes, sliced

Parsley, minced fine

Celery, chopped

Green pepper, cut into strips

Pimento stuffed green olives, sliced

Tomatoes, chopped

Green onions, sliced

Parmesan Cheese

Bacon, cooked and crumbled

Combine everything and  toss well.

 

Creamy Italian Salad Dressing

1/2 C olive oil

1/4 C white wine vinegar

1 tsp Italian seasonings

black pepper to taste

1 tsp sugar

1/2 tsp garlic powder

4 Tbsp mayonnaise

2 envelopes Italian Dressing mix, prepared according to package directions.

Combine all ingredients in a blender until mixed well.

Sausage and Mozzarella Calzones

Sausage and Mozzarella Calzones

1 lb. mild Italian Sausage or ground beef

1 onion, diced

3 garlic cloves, minced

1 (6 oz) can tomato paste

1 tomato paste can full of water

basil, oregano, and salt free seasoning to taste

2 C mozzarella cheese or more if desired

Nonstick cooking spray

Brown the meat with the onion and garlic. Drain off any fat and grease. Add the tomato paste, water and seasonings, stir well. Let simmer for about 5 minutes to combine the flavors.  Make the dough following the recipe below. Place some of the meat mixture on one side of the dough. Top with cheese. Fold the dough over and seal the edge with a fork. Bake at 425 °F for about 25 minutes or until crust is browned and filling is warmed through.

Dough:

2 pkgs dry yeast

2 C warm water

2 tsp. sugar

4 Tbsp. oil

5 C flour

Dissolve yeast in warm water. Stir in remaining ingredients, combining well.  Let the dough

rest 5 minutes. Divide into 2 large balls for big family size calzones or a dozen or more smaller balls for individual calzones. Roll out into circles. Transfer to baking sheets that have been sprayed with nonstick cooking spray. Continue with above recipe.

Cinnamon Butter

Cinnamon Butter

2 sticks of butter, softened

1 C powdered sugar

1 C honey

2 tsp. cinnamon

 Mix all ingredients together well. Store in the fridge.

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Wilted Lettuce Salad

Wilted Lettuce Salad

4 slices bacon, cooked and crumbled

¼ C vinegar

¼ C sugar

1 head of lettuce, torn

Place lettuce in individual serving bowls and set aside. In a small saucepan combine the bacon, vinegar, and sugar. Heat until the sugar is dissolved, trying not to bring it to a complete boil. Pour the dressing over the lettuce while still hot. Serve immediately.

Three Ingredient Cake

Three Ingredient Cake

1 box cake mix
1 (12 oz) can evaporated milk (NOT sweetened condensed)
1 (21 oz) can pie filling

Heat oven to 350 degrees. Combine cake mix and canned milk; beat for 2 minutes. Spread the batter into a greased 9 x 13 inch pan. Drop the pie filling by small spoonfuls evenly over the top of the batter (do not stir - the pie filling will sink during baking, the kids call this lava cake). Bake for 50-55 minutes or until cake is done. Serve with whipped cream if desired.

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