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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


Dutch Oven Whole Roast Chicken

Prep Time 15 mins Cook Time 1 hr 30 mins Resting Time 10 mins Total Time 1 hr 45 mins

Author: Elizabeth Lindemann


1 whole chicken about 4-5 lbs.
2 lemons
5 cloves garlic 3 minced, 2 cut in half
4 sprigs fresh rosemary 3 finely chopped, 1 left whole
2 large onions halved and thickly sliced, end scraps reserved
4 tablespoons butter (1/2 stick)
kosher salt see notes
black pepper see notes
1.5 lbs. potatoes cut into 1" pieces, optional


Preheat oven to 475 degrees F.
Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.
Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.

Prepare chicken by removing giblets from cavity and patting dry with paper towels.
Liberally season the cavity with salt and pepper. LIBERALLY.

Cut the zested lemons in half; reserve juice and save rinds.

The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).

Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.

Tie the legs of the chicken together tightly using kitchen twine.

Pour reserved lemon juice over the chicken.

Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it's burning (see notes).

Allow the chicken to rest for at least 10 minutes before carving.


Basting: If you want to, baste the chicken approximately halfway through cooking process. You don't have to.

Salt and pepper: You want to salt and pepper liberally- I'd say at least 1 tablespoon of kosher salt for a 4ish lb. bird (up to 2 tablespoons, if you have a larger chicken that's more like 8 lbs.). Pepper you can do to your taste- it will give it a nice kick if you use a lot (around 2 teaspoons) but you can definitely get away with only 1/2 teaspoon.

If chicken is burning: you should cook the chicken uncovered in the dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning. Or, you can tent it with foil on top.

Other vegetables: You can add carrots or other root veggies, that take a long time to cook, in the bottom of the pan in place of or in addition to the potatoes. Note: I actually prefer to roast my potatoes/veggies separately because they get more browned, but it's super convenient to cook them in the same pot!

Slow cooker instructions: Place sliced onions in bottom of large slow cooker. Prepare chicken as directed above. Cover and cook on low for 8-9 hours or high for 4-5, until the chicken is falling off the bone. (this method will not make crispy skin, but will still be delicious!

If you are sensitive to lemon flavor, you may want to use only 1 lemon. Same goes for if you are using extremely large or juicy lemons. Some readers have commented that the flavor is too lemony. I LOVE a really lemony chicken but no harm in cutting the amount in half if that's not your thing!

Recommended Equipment
Dutch Oven
Meat Thermometer
Kitchen Twine


May 09, 2021, 04:42:48 PM #361 Last Edit: May 09, 2021, 05:52:14 PM by Amy
instant pot Mississippi mud potatoes

5 from 5 reviews

Prep Time: 20 minutes Cook Time: 4 minutes Yield: 8-10 servings 1x
A big pot of the most delicious and addictive potatoes you'll ever eat. Cubed potatoes are coated with cheese, tangy, creamy sauce and bacon.


1 ½ cups water
8 cups peeled and cubed potatoes
1 tsp garlic salt
½ cup mayonnaise
½ cup sour cream
½ cup diced green onions
2 cup shredded cheddar cheese (I like sharp)
8 oz (half a package) bacon, cooked and crumbled
Pour water into bottom of Instant Pot. Add the potatoes to a steamer basket. Lower the steamer basket into the Instant Pot.
Cover Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move the valve to venting. Remove lid.
Remove the steamer basket. Discard the water. Add potatoes into Instant Pot. Fold in the garlic salt, mayonnaise, sour cream, diced onions, cheese and bacon.
Salt and pepper to taste, if needed.
Optional step: Pour the potatoes into a baking dish and bake for 20 minutes at 350° F for a more casserole type of recipe (or you can use your air fryer lid for this part).
I used my 6 quart Instant Pot Duo 60 7 in 1*.

This recipe makes a lot. You can easily halve this recipe. Halve all the ingredients (except the water) and pressure cook for the same amount of time.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, was something left out or is this a step taken more than once?

Equipment needed: steamer basket*


Sorry Patricia, that was on the site to multiply the servings and I thought it was big enough at 8 - 10 . I am going to halve the recipe and try it.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Tomereader, I've been making a recipe called "Cranberry Chicken for about 3 years now.  You don't have to use all thighs, I use thighs and breasts and my recipe calls for....

1 can of whole cranberry sauce (you can use the regular if you don't have the whole)
a envelope of onion soup mix
an 8 oz bottle of Italian dressing
About 3 or 4 lbs. of chicken  (I'm not sure how much the recipe asked for.  I just do it by sight now. 

And it's great!  I serve it over rice and everyone who's eaten it loves it.  I can eat it 3 nights in a row and it's just as good the fourth night as it is the first.  Darn, now I'm hungry for it!

Click for Lewisburg,Pennsylvania Forecast


I have made the Cranberry Chicken and it is delicious!!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


When great minds think alike.... :thumbup:

I had planned to make Tome's cranberry chicken this week, and I only need the onion soup and tapioca. The onion soup I have a recipe for and only need one ingredient for that. I do need the tapioca and to reconstitute the dried cranberries I have.


JaneS, your recipe is just like mine, only mine didn't call for Italian Dressing.  I used the whole cranberry sauce.  It was one of the items I had to go to the store for as well as onion soup mix. I couldn't believe I didn't have those two, and had the Tapioca.  That seems so strange to me.  But I love Tapioca, this was a brand new box too.  I think I'm going to serve the recipe over StoveTop Stuffing.  My daughter thought of that; also, egg noodles, my idea.  I made more rice tonight and finished off the last of my first batch.  I can see I will be fixing this often, if the chicken prices don't go sky-higher than they are right now. (New flash, they were just saying last night on TV that the restaurants that serve Hot Wings, or any kind of chicken are having to pay premium prices for chicken, IF it's even available.  I opted for the thighs, because I'm kind of weary of chicken breasts, seems like half of all the recipes you see call for chicken breasts.
Jane, what does the Italian dressing add to the recipe?


I guess the Italian dressing gives it a little tang.  But my recipe doesn't have any tapioca in it.  What does that do to it?  And I have used the plain cranberry sauce on occasion when I didn't have the whole.  And I've made it with all thighs, all breasts and a mixture of both.  It's good however you do it.  Even my picky granddaughter likes it!

I always have a can of cranberry sauce and a box of onion soup mix in the cupboard and Italian dressing in the fridge (It's my fav!)  So when I get the chicken, I'm ready and that's sometimes in the freezer!

Click for Lewisburg,Pennsylvania Forecast


The tapioca is a "thickener".  I think used in place of corn starch, which I hate using in anything!  Most of the cooking sites I visit make note of the fact that "slow cooking chicken breasts dries them out", which I have experienced.  Best reason for using the thighs.  These were so darn good, I just love this recipe.  The simplicity of it, and the finished product!!!

Love those pictures of your yard, it's beautiful and Christy does great work. You too.


Rosemary Chicken Breasts


4 (5 ounces) boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
juice of one lemon, about 2 tablespoons


Loosely wrap each breast in plastic wrap and place it on a cutting board. Using a mallet or heavy-bottomed pan pound the chicken until each breast is one inch thick. Unwrap the chicken and throw the plastic wrap away.

Season the chicken breast on both sides with salt, black pepper, and rosemary.

In a large skillet over medium heat, heat the olive oil until it shimmers. Add the chicken breasts and cook until they're browned for about ten minutes. Flip the chicken over and drizzle with lemon juice. Continue cooking until chicken is cooked through and a thermometer inserted in the center of a breast reads 165°( for about 10 minutes).

Refrigerate: Store the cooled chicken in a resealable container for up to one week. To reheat, microwave one breast for one minute.

Freeze:   Store the cooled chicken in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat one breast in the microwave for one minute.

Or toss the chicken breasts on the grill or grill pan for a quick and easy barbecue or cookout dish.

This is one of my meal prep recipes. Just place one or two pieces of chicken in a freezer bag along with another one or two freezer bags containing your sides. Place these in a larger freezer bag. Serve with a green salad.


One-Pan Crispy Spaghetti and Sausage

Prep: 10 mins Cook: 45 mins Total: 55 mins Servings: 4 servings Yield: 1 pan

The Parmesan and breadcrumb topping provides the perfect finishing touch, adding appealing crunch and texture to the dish. The pasta dish is easy to customize as well. If you're craving a meatless meal, you can double up on the vegetables and cheese and omit the sausages. Or swap out the pork Italian sausage with turkey sausage or a spicy variety of fresh sausage.

For a comforting, well-rounded dinner, add some Parmesan breadsticks or garlic bread and a tossed green salad.


1 tablespoon olive oil
4 to 6 link Italian sausages
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
1/4 cup tomato paste
4 cloves garlic
2 teaspoons Italian seasoning
1 dash crushed red pepper flakes
2 1/3 cups water
8 ounces thin spaghetti (broken)
1/4 cup grated Parmesan cheese
1/3 cup fresh breadcrumbs (day-old bread ground in a food processor)
1/4 cup chopped parsley

Steps to Make It

Gather the ingredients. Preheat the oven to 425 F.

Heat the oil in a large, ovenproof sauté pan over medium-high heat. Add the sausages and sear for about 6 minutes, turning frequently to brown on all sides.

Remove the sausages to a plate and set aside. Pour off any excess drippings. Add the diced onion, carrot, and celery to the skillet and season lightly with salt and pepper. Cook for 4 minutes, or until the onion is lightly browned.

Add the tomato paste, garlic, Italian seasoning, 1/4 teaspoon black pepper, and crushed red pepper flakes (if using) to the skillet and continue to cook for 2 minutes, stirring constantly.

Meanwhile, put the water in a saucepan with 1 teaspoon of kosher salt and bring it to a boil over high heat. Alternatively, add the water and salt to a microwave-safe bowl or large cup and bring it to a boil in the microwave oven.

Pour the water over the vegetables in the sauté pan. Add the spaghetti and stir to blend ingredients. Place the sausages on the spaghetti mixture and bring the mixture to a simmer. Cover the pan and transfer it to the oven. Bake the spaghetti for 25 to 30 minutes, or until all of the water is absorbed. Remove the pan to a rack and set the oven to broil.

In a small bowl, combine the Parmesan cheese, breadcrumbs, and chopped parsley.

Sprinkle the breadcrumb mixture over the spaghetti and place the pan under the broiler for about 3 minutes, or until the topping crumbs are crisp and golden brown.

Serve immediately in bowls or on plates.


Super Easy Chocolate Fudge With Variations

rep: 15 mins Cook: 5 mins Chill: 2 hrs  Total: 2 hrs 20 mins Servings: 36 servings

Ingredients1 (14-ounce) can sweetened condensed milk
12 ounces semisweet chocolate chips, about 2 cups
6 ounces milk chocolate chips, about 1 cup
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps to Make It

Gather the ingredients.

Lightly grease a 9-inch square pan. Line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles," which will help you lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk, chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts, if using.

Pour the mixture into the prepared pan.

Spread gently, then cover lightly with the ends of the plastic wrap. Chill in the refrigerator until the fudge is firm.

Lift the chilled fudge out of the pan and cut into small squares.

Serve and enjoy.


Chickpea and Turkey Meatball Soup


For the turkey meatballs:

3/4 lb. (375 g) ground turkey
1 garlic clove, minced
3 Tbs. panko bread crumbs
2 Tbs. grated Parmesan cheese
1 egg, lightly beaten
1 Tbs. tomato paste
2 Tbs. chopped oregano
Kosher salt and freshly ground pepper

For the soup:

2 Tbs. olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
2 Tbs. tomato paste
2 cans (each 15 oz./470 g) chickpeas, drained
Kosher salt and freshly ground pepper
4 cups (32 fl. oz./1 l) chicken broth
1 bunch mustard greens, thick stems and ribs removed, leaves cut into 2-inch (5-cm) pieces

1. Preheat an oven to 375°F (190°C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. To make the meatballs, in a bowl, combine the turkey, garlic, panko, Parmesan, egg, tomato paste, and oregano. Season with salt and pepper and stir just until combined. Using a heaping teaspoon of the mixture, form each mini meatball and place about 1/2 inch (12 mm) apart on the prepared baking sheet. Roast until the meatballs are cooked through, 15 to 18 minutes. Set aside.

3. In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and cook, occasionally stirring, until soft, about 6 minutes. Add the garlic and cook, occasionally stirring, until soft, about 2 minutes. Stir in the tomato paste and chickpeas, and season with salt and pepper. Add the broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Let cool slightly.

4. Purée half of the soup in a food processor or blender. Return to the pot and stir to combine—season with salt and pepper. Place over medium-low heat and add the meatballs and the mustard greens. Cook until the meatballs are warmed through and the mustard greens wilt, about 4 minutes, then serve. Serves 4 to 6.


Lasagna Soup with Ricotta and Basil

2 cups (2 oz./60 g) stemmed fresh spinach

1/2 lb. (250 g) fusilli pasta

1/2 lb. (250 g) sweet Italian sausage

5 Tbs. grated Parmesan cheese

Kosher salt and freshly ground pepper

2 Tbs. olive oil

1/2 small yellow onion, chopped

2 garlic cloves, minced

4 cups (32 fl. oz./1 l) low-sodium chicken broth

1 can (14 1/2 oz./455 g) diced fire-roasted tomatoes

2 Tbs. tomato paste

1 cup (1/2 lb./250 g) whole-milk ricotta

1/2 cup (2 oz./60 g) shredded mozzarella

6 fresh basil leaves, chopped


Preheat an oven to 375°F (190°C).

Bring a large pot of generously salted water to a boil over high heat. Add the spinach and cook just until the leaves wilt, about 1 minute. Using a slotted spoon, transfer the spinach to a colander, drain well and let cool on paper towels. Return the pot of water to a boil over high heat. Add the fusilli and cook according to the package directions. Drain well in a colander, rinse under cold water and drain again. Transfer the pasta to a large bowl. Set aside.

Using the paper towels, wrap up the spinach and squeeze out all the excess water. Chop the spinach and transfer it to a bowl. Remove the sausage casings. Add the sausage and 2 Tbs. of the Parmesan to the bowl. Season with salt and pepper. Using your hands, mix until combined. Form the sausage mixture into meatballs of about 1 tsp. each, arranging them in a single layer on an oiled baking sheet as you work. Repeat until all the meatballs are formed. Bake until cooked through, 12 to 15 minutes. Set aside.

In a heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until softened, about 1 minute longer. Stir in the chicken broth, tomatoes with their juices, and tomato paste. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the broth thickens, about 15 minutes—season with salt and pepper to taste. Add the meatballs and pasta and cook just until warmed through, about 2 minutes. In a small bowl, stir together the ricotta, mozzarella, and the remaining 3 Tbs. Parmesan. Stir in the basil and season with pepper.

Ladle into shallow bowls and top with a generous dollop of the ricotta mixture. Serve immediately. Serves 4 to 6.




1 cup mayonnaise
2 green onions very thinly sliced, dark and light green parts
1 cup finely chopped dill pickles (or relish, see notes)
1 teaspoon dill pickle juice or lemon juice
1 tablespoon chopped fresh dill and/or parsley
2 teaspoons honey
1 teaspoon soy sauce (gluten-free if needed)
1/4 teaspoon black pepper

Mix all ingredients together in a medium bowl.
For best results, cover and refrigerate for at least 30 minutes to allow flavors to marry. Serve with fried seafood, on a fish sandwich, with crab cakes or salmon patties, or use as a spread on sandwiches.

Homemade tartar sauce will stay good in the fridge for about two weeks. Make sure to store it in an airtight container. Ingredients may separate a bit – if they do, just stir it up before serving.

Sweet or dill relish may be used instead of pickles. Use less of it – around 1/2 cup, and omit the pickle juice. And if using sweet relish, omit the honey.

Chopped sweet pickles or bread and butter pickles can be used in place of dill – omit the honey in this case.

Other ingredient substitutions: sugar may be used instead of honey, finely chopped onion can be used in place of green onion, Worcestershire sauce may be used instead of soy sauce.


May 21, 2021, 02:11:28 PM #377 Last Edit: May 21, 2021, 02:13:20 PM by patricia19
Copycat Alice Springs Chicken

Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 4 servings


4 chicken breasts (boneless, skinless)
1 cup honey mustard
2 tablespoons butter
1 1/2 cups sliced baby portobello mushrooms
1 tablespoon olive oil
4 strips bacon (cooked, chopped)
1 cup Colby jack cheese (shredded)
Garnish: chopped parsley

Steps to Make It

Gather your ingredients.

Cover the chicken breasts with the honey mustard in a large bowl. Cover with plastic wrap and allow to marinate in the refrigerator for at least 2 hours and up to overnight.

Preheat the oven to 400 F. Heat, the butter in a sauté pan over medium heat. Add the mushrooms and a pinch of salt and brown and soften for a few minutes. Stir every minute or so to make sure the mushrooms brown evenly.

Remove the mushrooms from the sauté pan and set them aside. Add a tablespoon of olive oil to the pan and bring back up to medium heat. Add the chicken to the pan, making sure to allow the excess marinade to drip off first—Cook for five minutes per side. Do not try to move or turn the chicken before the five minutes is up to allow for thorough browning. Flip the chicken and brown on the other side.

Remove the pan from the heat. The chicken will continue cooking in the oven, so don't worry about the internal temperature yet. Place the mushrooms and chopped bacon over the top of the chicken, then top each with shredded cheese. Cover the pan with an oven-safe lid, transfer to the preheated oven and bake for 15 minutes.

Remove the chicken from the oven and test it with a meat thermometer to ensure it has reached an internal temperature of 165 F. Garnish with chopped parsley and serve immediately.


You can cook this entire dish in one pan. Don't bother cleaning the pan after cooking the mushrooms. The butter from the mushrooms will add flavor and color to the dish.

You can chop the mushrooms more finely before you add them to the top of the chicken or leave them sliced.

Make your own honey mustard, or use a pre-made version to make your life easier! Just make sure to taste it to make sure you like the way it tastes.

Serve a little extra honey mustard on the side, if you wish.


Patty Melts - Don't Lose This
1 stick butter
1 whole large onion, halved and sliced
1 1/2 lb. ground beef
salt and pepper, to taste
5 dashes Worcestershire sauce
8 slices Swiss cheese
8 slices rye bread
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
Slice in half and serve immediately!


Skillet Stacked Green Chili and Chicken Enchiladas

Prep time: 15 minutes

Cook time: 30

Serves: 8–12

    1 rotisserie chicken, deboned and shredded
    1 cup chicken stock (plus all of the juice in the bottom of the rotisserie bag)
    1 cup sour cream
    1 can green chilis, diced (4 ounces)
    1 bunch cilantro, washed and roughly chopped, divided in half or sub flat head parsley
    1 green onion sliced thin, whites and greens separated
    2 Roma tomatoes, diced and divided in half
    2 cups shredded Monterey Jack cheese or Chihuahua cheese
    1 12-ounce can cream of chicken soup
    3 cloves garlic, smashed and minced
    24 corn tortillas (6 inches in diameter, white or yellow corn)
    1 mini head of Romaine lettuce, shredded
    Vegetable oil spray


1. Prepare the cilantro, green onion, Roma tomatoes, cheese and garlic.

2. Preheat oven to 350 degrees.

3. In a medium mixing bowl, combine, sour cream, green chilis, half of the cilantro, sliced whites of the green onions, half of the diced tomatoes, cream of chicken soup and garlic.

4. Whisk until all ingredients are well combined.

5. Spray a light coat of oil in the bottom of the cast-iron skillet.

6. Place six tortillas in a circular pattern to create the bottom layer (think of it like layering lasagna).

7. Scoop a cup and a half of the mixture from the bowl into the skillet and spread evenly.

8. Sprinkle an even layer of shredded cheese and chicken.

9. Repeat steps 6 and 7. (Note: You will repeat this process three times, six tortillas each layer, plus the mixture, cheese and chicken.)

10. On the last layer, add the mixture and chicken and cheese only (no tortillas).

11. Set the skillet on medium-high heat for approximately 10 minutes.

12. Once the skillet is hot, place it into the oven for 20 minutes.

13. Remove pan from the oven and top mixture with reserved tomatoes, green onions, cilantro, and shredded lettuce. Optional: Add diced avocado.

14. Cut into equal portions and serve.

Note: These make great leftovers. The enchiladas must be chilled uncovered until cool and then wrapped or sealed in an airtight container or plastic bag. They will hold their shape well. In the morning you can make chilaquiles, a traditional Mexican breakfast dish, by adding eggs and a little hot sauce.


An all-day egg dish

For any one-skillet meal, Anna Francese Gass, chef, recipe tester and author of the Heirloom Kitchen, always recommends using a cast-iron skillet because it stays hot and cooks more evenly. (These pans also last a really long time if you take care of them well.) Her take on the classic Italian dish Eggs in Purgatory is a great option for dinner or brunch and can be served right out of the skillet.
Eggs in Purgatory

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 3 (2 eggs each)

    4 tablespoons extra-virgin olive oil, divided
    Pinch of red pepper flakes
    3 cups of your favorite tomato sauce (homemade or store-bought)
    1 teaspoon kosher salt
    1 teaspoon fresh cracked black pepper
    1 tablespoon dried oregano
    6 large eggs
    Grated Parmigiano Reggiano
    1/2 cup chopped basil, for garnish
    Crusty Italian bread, for sopping


1. In a large cast-iron skillet, heat 3 tablespoons of oil over medium heat. Add the red pepper flakes and cook for one minute. Pour in tomato sauce and turn the heat to medium-low.

2. Simmer for five minutes, to heat the tomato sauce.

3. Using the back of a spoon, carve out six holes in the tomato sauce, add a drizzle of oil into each hole, then crack an egg into each divot. Add salt and pepper to each egg.

4. Cover the pan and let cook until eggs are set to taste (three minutes). Check after two minutes if you want your egg on the runny side.

5. Remove the lid and generously grate the Parmigiano Reggiano over the eggs.

6. Serve right from the skillet, sprinkled with chopped basil.

7. Spoon each egg onto the plate with lots of sauce, for sopping up with bread.


June 04, 2021, 08:50:55 PM #381 Last Edit: June 04, 2021, 08:53:50 PM by patricia19
A healthy twist on chicken and rice

This meal, from executive chef Cory Morris of restaurant group Lettuce Entertain You, is healthy and simple to make. His pro tip: "For recipes that require long cook times, always cook with bone-in proteins." This way, the meat won't dry out quickly.

In just one hour you'll have your protein, vegetable and grain ready to go, with only one skillet to clean.
Lemon-Turmeric Chicken Thighs With Farro Risotto

Prep time: 5 minutes

Cook time: 1 hour

Serves: 4

    4 chicken thighs, bone-in (6 ounces each)
    1 tablespoon olive oil
    1 cup farro
    1 cup broccoli florets
    4 cups chicken stock
    1/2 cup white wine or sub equal amount of apple juice
    1/2 cup onion, diced
    1 tablespoon garlic, chopped
    1 tablespoon turmeric
    1 lemon, cut in half
    1 tablespoon kosher salt
    2 teaspoons ground black pepper


1. Season chicken thighs with turmeric, salt and pepper.

2. Sear chicken in a cast-iron pan over medium heat with olive oil. Cook 4 minutes each side.

3. After the thighs are seared, remove them from the pan.

4. Add the diced onion to the pan and cook for 3 to 4 minutes or until they start to caramelize.

5. Add farro and cook until lightly toasted, then add the chopped garlic and cook for 1 minute or until fragrant.

6. Deglaze the pan with white wine and reduce by half (about 3 minutes).

7. Add seared chicken and chicken stock to the pan.

8. Bring to a boil over high heat and then reduce heat to a simmer.

9. Place aluminum foil over the pan loosely and cook for 45 minutes.

10. Remove foil, add broccoli and cook for 5 more minutes uncovered.

Note: If you want to get a crispy finish, put the pan under the broiler in your oven.


One Pot Taco Mac & Cheese Recipe

Things You'll Need

    1 tablespoon olive oil

    1 cup diced white onions

    1 pound lean ground beef

    1 packet taco seasoning

    1/2 pound (about 2 ½ cups) elbow macaroni

    1 cup water

    2 cups chicken broth

    2 cups grated cheddar cheese

    ½ cup sour cream

    ½ chopped tomatoes

    ¼ chopped cilantro or sub flat head parsley

 Step 1: Brown the Onions

Add the olive oil and onions to a large pot over medium-high heat. Cook until the onions have started to brown.

 Step 2: Cook the Beef

Add the beef, stirring and breaking it up until it's browned. Then stir in the seasoning packet.

 Step 3: Cook the Mac

Add the macaroni, broth, and water. Cook until the macaroni is cooked and the liquid is mostly gone.

 Step 4: Stir in the Cheese

Add the cheese and stir until the cheese has melted and combined.

 Step 5: Plate and Garnish

Spoon the Taco Mac into bowls, then top with sour cream, cilantro, or parsley and tomatoes.


Lemon Artichoke Skillet Chicken

Things You'll Need

    2 lbs chicken thighs (bone in, skin on) about 6

    1 teaspoon salt

    1 teaspoon pepper

    1 cup chicken broth

    2 tablespoons cornstarch (or tapioca flour)

    2 tablespoons olive oil

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 tablespoon honey mustard

    1 small lemon, thinly sliced and seeded

    1 (15oz) can quartered artichoke hearts in water, drained

    2 tablespoons chopped fresh parsley

 Step 1

Season the chicken on all sides with salt and pepper. Put in a cast-iron skillet, off heat, skin side down.

Add to medium-heat, cooking until the skin has browned and the fat has rendered, 15 to 20 minutes then flip the chicken over. Use a splatter guard if you have one.


This method of using a cold pan and low heat renders more fat, and makes the skin super crispy. If the skin sticks to the pan, don't worry — it will release once it has browned, given that your skillet is properly seasoned.

 Step 2

While the chicken cooks, make the sauce. Stir together the chicken broth and cornstarch, then stir in the olive oil, garlic powder, onion powder and honey mustard. Then add the lemon slices.

 Step 3

Pour off the fat that has rendered (this method will render a considerable amount of fat) then add the sauce to the pan.

 Step 4

Add the artichoke hearts and simmer over medium heat until the chicken is cooked through and the sauce has thickened, about 6 minutes.

 Step 5

Top with chopped parsley. Serve and enjoy!


June 04, 2021, 09:41:43 PM #384 Last Edit: June 04, 2021, 09:44:32 PM by patricia19
How to Make Spaghetti With Chicken

Things You'll Need

    2 boneless chicken breasts

    Large pot



    Onion powder

    26 oz. jar spaghetti sauce ** or your own homemade sauce

    Indoor George Foreman grill ** I use a cast iron grill pan instead.

TIP:  For those looking for a new way to make spaghetti, chicken spaghetti is ideal. It is out with the ground beef and in with the chicken. Using chicken instead of ground beef with your spaghetti is a healthful way to enjoy a meal that everyone loves. For those who cannot consume too much beef but love the taste of spaghetti, chicken spaghetti could be the alternate choice.

 How to Make Spaghetti with Chicken

Step 1

Boil water for the spaghetti noodles and add a sprinkle of salt to bring out the flavor of the noodles. Add the noodles to the water.

Step 2

Wash and season your boneless chicken breast with salt, pepper and onion powder while the noodles are boiling.

Step 3

Strain the water from the noodles, and add the spaghetti sauce and your choice of seasonings such as pepper, fresh tomatoes and onions to the noodles.

Step 4

Take the chicken breast off the grill after about 10 minutes of cooking. Slice the chicken with a knife to make sure the chicken is fully cooked.

Step 5

Slice the chicken into small chunks, then add to the spaghetti noodles and sauce. Mix all of the ingredients together, and serve with warm bread and salad.


You can also add cheese and additional toppings to the spaghetti.


Chicken Bacon Ranch Pull-Apart Sliders Recipe

Things You'll Need

    12-pack potato or wheat dinner rolls, attached

    3 cups cooked chicken breast, shredded

    8 to 10 slices bacon, crumbled and cooked

    8 slices cheddar, Swiss or Colby jack cheese

    1 cup mayonnaise

    1 (1-ounce) packet dry ranch dressing mix

    4 tablespoons melted butter

    1 tablespoon fresh chives, chopped


If you're pressed for time, use sliced chicken deli meat or leftover rotisserie chicken. You can also replace the mayonnaise and dry dressing mix with bottled ranch dressing and garlic powder.

Step 1

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Set aside 1 teaspoon of dry ranch dressing mix (or garlic powder). In a small bowl, combine the mayonnaise and 4 teaspoons of the dressing mix. Taste and add more if necessary.

Step 2

With a large serrated knife, carefully slice the rolls in half widthwise without separating them.

Step 3

Spread the mayonnaise mixture on both sides of the dinner rolls.
Add dressing mix

Step 4

Add the shredded chicken and crumbled bacon. Add the chicken and bacon

Step 5

Place the cheese slices on top, overlapping the last two in the middle. You can add more slices for extra-cheesy sliders.

Step 6

In a small bowl, combine the melted butter, 1 teaspoon dry ranch mix (or garlic powder), and chives. Mix well.

Step 7

Replace the top half of the dinner rolls. Brush the butter mixture onto the rolls, making sure to coat them liberally.

Step 8

Bake for 20 to 25 minutes or until the bread is golden brown and the cheese is melted. Keep in mind that every oven is different, so you might need more or less time.


Easy Braciole Steak Recipe

Whether you're planning a special occasion or craving a hearty meal, you can't go wrong with braciole. As a classic Italian dish, braciole is essentially a roll of beef that's stuffed with breadcrumbs, cheese and spices and simmered in tomato sauce. It's also insanely delicious!

 There are many ways to make braciole, so feel free to adjust the following recipe according to your preferences or needs. For example, you can make one big roll with a flank steak or several small rolls with thin slices of top round steak. Here's one way to make braciole.

Things You'll Need

    1 1/2 pounds flank steak or thinly sliced top round steak

    Salt and pepper

    1/2 cup Italian-style breadcrumbs

    1/2 cup grated Parmesan cheese

    1/2 cup shredded Provolone cheese

    3 cloves fresh garlic, minced

    1 teaspoon dried oregano

    3 tablespoons fresh parsley, chopped

    3 cups tomato sauce (store-bought or homemade)

    3 tablespoons butter or oil


To make one big braciole, use flank steak. To make multiple small rolls, use thinly sliced top round. One and a half pounds of top round steak will make 7 or 8 pieces, depending on the size and thickness. You might also need to adjust the breadcrumb-cheese filling.
Step 1

In a bowl, combine the breadcrumbs, cheese, garlic, oregano and parsley. Mix well and set aside.

Step 2

Place the beef in between two sheets of parchment paper. With the flat side of a meat mallet, pound the beef until it's about 1/8 to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Step 3

Scoop the breadcrumb mixture onto the beef.

If using flank steak, spread an even layer and leave a 1-inch border around the edges. If using top round steak, add about 2 tablespoons to each piece and leave a 1/2-inch border.

Step 4

To roll up the beef, fold over the edge of one side. Roll it up and tie with two or three strands of butcher's twine. Make sure the knots are secure.


Cut the twine before rolling up the beef. This way, you can simply place the roll on top of the twine and tie it up.

Step 5

If using top round, roll and tie the remaining pieces.

Step 6

In a large pan over medium-high heat, warm the butter or oil. You might need to use more than one pan if you're making multiple small rolls.

Cook each side for one minute or until brown and no longer pink.

Step 7

Add the tomato sauce, making sure all of the beef is completely covered. Cover the pan and reduce the heat to low.

Simmer for 60 to 90 minutes. Baste the braciole every 30 minutes by scooping the tomato sauce onto the beef. This will keep the meat moist.

Serve over pasta and garnish with Parmesan cheese and parsley. Enjoy!


Peanut Butter and Banana Energy Bars

Author: Elizabeth Lindemann

This homemade oat, peanut butter, and banana energy bars recipe have only 5 ingredients, and they're high in protein, healthy carbs, and fiber!


    3 very ripe bananas
    1 cup peanut butter
    1/4 cup honey or maple syrup, for a vegan version
    1 teaspoon cinnamon optional
    1 teaspoon vanilla extract optional
    2 cups old-fashioned oats
    1 cup sliced almonds or other nut/seed combination


    Using a hand or standing mixer, mix the bananas, peanut butter (1 cup), honey (1/4 cup), cinnamon (1 teaspoon, optional), and vanilla extract (1 teaspoon, optional) until very smooth.

    Add oats (2 cups) and almonds (1 cup) and mix until combined.

    Turn out onto a parchment covered baking dish (about 9x9 inches). Press and flatten with a spatula until evenly distributed.

    Bake at 350 degrees for 30 minutes, or until golden brown on edges.

    Allow to cool completely before cutting bars.

    Store at room temperature for a week or freeze for up to 6 months in an airtight container or wrapped individually in plastic wrap.


    Variations: Add chocolate chips, other spices like nutmeg, or other extracts like almond.
    For a nut-free version, use sunflower seed butter instead of peanut butter and use sunflower seeds and/or pumpkin seeds instead of almonds.
    If you're gluten-sensitive, make sure to buy gluten-free oats.
    If your peanut butter is salt-free, I recommend adding 1/4 teaspoon or so of kosher salt to the mix.

Recommended Equipment

    9x9 Baking Dish (or similar size)
    Hand mixer


Patricia, thank you! I am sending the energy bars on. I think it would be an easy snack for son while driving.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Moroccan Meatball Stew

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Preparation : 30
Cooking : 120
Total : 2 h 30
Yield : 8


For Meatballs:
1/2 cup bread crumbs
1/4 cup milk
2 lbs ground lamb, or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce
a little olive oil for frying the meatballs

For Braising Meatballs:
1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion
6 cups diced canned tomatoes
3/4 cup currents
1/2 cup raisins
3 bay leaves
1 tsp ground coriander
1 tsp ground cardamom
2 tsp ground cumin
1 tsp turmeric
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile minced or 1 tbsp chili paste
2 tbsp brown sugar
salt and pepper to season
2 cups cooked or canned chickpeas, rinsed
1 cup olives, optional


Soak the bread crumbs in the milk for 10 minutes.

Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.

Serve over couscous.


calories : 585 calories
carbohydrate : 51 grams carbohydrates
cholesterol : 104 milligrams cholesterol
fiber : 9 grams fiber
protein : 27 grams protein
saturatedFat : 13 grams saturated fat
servingSize : 8 servings
sodium : 853 grams sodium
sugar : 12 grams sugar

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers