Easy Lemon Garlic Crock Pot Chicken. Submitted by Cheyenne Graham

6 frozen boneless, skinless chicken breasts
8 stalks of celery and
8  large red potatoes peeled
one onion thinly sliced
one bottle of lemon garlic marinade.

Place the vegetables on the bottom, place chicken on top, pour marinade over and cook on high for about 2 hours or on low for 4-6 hours.
Cheyenne serves this with a Caesar salad and fresh sweet french bread. That sounds perfect to me! Thank You for your submission Cheyenne!

Old Fashioned Cabbage Rolls

I have made this recipe so many times and have tweaked it over and over. I think this is about perfect.

12 cabbage leaves
1 cup cooked rice....can use white, but we use wheat
1 egg, slightly beaten
1/4 cup milk( 1 percent is best)
1/4 cup minced yellow onion
1 pound of extra lean ground meat( I have used beef, deer, moose and turkey...any of these work fine.  Just remember game meat takes a little longer to cook)
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp paprika
1 8 ounce can of tomato sauce( Can use chopped canned tomatoes, or stewed with seasonings, like Italian or Mexican, if u want a different flavor)
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tsp Worcestershire sauce

In a large pot boil about 8 cups of water, drop cabbage leaves in a few at a time....boil  leaves for 2 minutes. remove, drain and set aside
In a large bowl, combine rice, egg, milk, onion, ground meat, and seasonings. Using a small ice cream scoop( u can use a spoon, an ice cream scoop jsut makes it easier!) Place about a 1/4 cup of the mixture onto the cabbage leaves, roll up, tucking in the ends. Repeat until all the leaves are used.Turn crock pot on low. Place cabbage rolls into the crock pot.

In a small bowl mix together tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over rolls. Cook on HIGH for an hour then turn down to low for 6 to 8 hours. Serve with a scoop of the sauce and a dollop of sour cream!

Caramel Apple Empanadas

Caramel Apple Empanadas

So I got bored today and noticed I had some beautiful Granny Smith Apples and Pillsbury Large sized crescent rolls and thought Hmmm, I want Taco Bells Empanads! Here are my results:



1 can of large sized Pillsbury crescent rolls(Note: use Pillsbury the other brands tend to rip and fall apart)
2-3 Granny Smith Apples cut into small pieces( I don't the peel fruit, but you can peel them first)
1 tsp lemon juice
1 tablespoon flour
1/4 cup white sugar
1/4 packed brown sugar
1/2 stick of butter
1/4( more to taste) of caramel ice cream topping
2 Tablespoons cinnamon
one egg white.....mixed with 2 tsp of water
large sugar( bakers sugar or organic sugar)

Pour the lemon juice and flour over the apples and toss well.

Place sugars, cinnamon and butter in a small pot, melt butter and mix well. add the caramel mix well.....add the apples and bring mixture to a boil.  Boil for about 4 minutes. STIR OFTEN.  Cool completely.

Open up the crescents and tear off the first one...fold the long thin side up against the other side and shape into a square......using your roller, roll it out so its bigger.  Place a large spoonful of the apple mix in the center and fold over.

Seal up well:

Using a pastry brush, brush each one with the egg white wash and then sprinkle with a generous amount of the bakers sugar.
bake at 350 for ten minutes.

Serve with vanilla ice cream for a real treat!

Halibut Olympia

My Version of Halibut Olympia
2 lbs. halibut fillets
1/2c. chopped green onion
one white onion sliced very very thinly
Olive Oil
1 c. sour cream( can use low fat)
1 c. mayonnaise(can use low fat)
3/4 c. Parmesan cheese

Saute onions in oil until translucent. Pat fillets dry. Place the sauteed onions on bottom of a baking dish. Place halibut on top of onions and sprinkle the green onions on top. Mix mayonnaise and sour cream and cheese; spread evenly over halibut fillets and onions. Bake at 400 degrees for 15-20 minutes or until fish flakes easily. Sprinkle with some paprika for a pretty garnish.


 NOTE: This was really good! I got all the kids and the husband to eat fish!! They were fighting over seconds!

Buttery Garlic Balls

Im not sure where these came from. Ive stumbled upon many variations of this, and basically memorized the recipes.



1 can of Biscuits. Like Grands Buttermilk. The Larger the better.

These next measurements are estimates.

3 T Butter
1 tsp Italian Seasoning
1 Tablespoon minced garlic.



Preheat oven to 350

Lightly spray a regular sized muffin tin with a Pam.


Melt butter for about 15-20 seconds in the microwave....add garlic and seasoning....mix well. set aside.

Open the biscuits and remove them.....cut them into fourths. Roll the quarter pieces into crude balls. Work quickly, so the dough doesn't get tough. Set aside, making sure each ball doesn't touch each other, so they don't stick.

Drop about 6 of the balls into the bowl of butter. Roll them around until well coated. Place 3 in each muffin tin. Continue until you have 2 leftover, just toss them in together in their own tin.

Bake for 13-17 minutes.

My Dads Chicken Parikash(Parika)

  

This recipe is straight out of my head. It may not be exact. :)


Ingredients:

• 1 cut up fryer. Remove the backs,wing tips,neck and gizzards. (I like to freeze them for making a good broth)
• 2 cups flour
• 5 tsp  Hungarian Paprika extra for garnish, plus dried parsley for garnish.
• 1 and 1/2 cups sour cream
• 2 bullion cubes
• 1/2 black pepper
• 1/2 tsp white pepper
• Salt
• 1 T garlic powder plus 1tsp
• oils- 1/4 cup olive oil plus a 1/3 cup vegetable oil
• one can diced tomatoes. or 8 Roma tomatoes blanched, then peeled and chopped up, liquids intact
• 1-2 cup of water
• options: 1/2 cup chopped mushrooms.
•  4 cups cooked Pasta

Place flour in a large mixing bowl. Add 3 tsp of the paprika, black pepper, garlic and a dash of salt. Wash and dry chicken thoroughly. Heat oils in a large frying pan.  Lightly dredge the chicken in the flour mixture. Place skin side down and Fry until very light brown, turning as needed. Remove to a platter. Keep warm. Don't over crowd the pan. Fry in  multiple sessions if needed.

Place the tomatoes in a large pot. Add the water to make about 6 cups of liquid all together. Add the bullion, rest of the paprika, the white pepper and the last of the garlic powder. Mix well. Bring to a low simmer. Add the chicken carefully so that you don't splatter yourself. Place breasts and thighs skin side down. Cook in a simmer, until juices run clear when the breast is poked with a fork. About 35 minutes. After 25 minutes add mushrooms if using. Can be put in a crock pot on high for 8 hours.  Remove chicken to a platter, keep warm.( at this point I remove and discard skin, but that's a matter of preference) 

Turn sauce off, add sour cream and mix well.  Place chicken on precooked pasta, then top with the sauce. Garnish with a nice sprinkling of paprika and dried parsley flakes.

Candied Fruit Peels. Adapted from the Food Network.

 

 Note: Read this recipe a couple of times before starting. I recommend using a candy thermometer, and pre-measuring all ingredients.

Ingredients

• 6 -12 orange, grapefruit and lemon peels.  Can be any combination, or just one type.
  
• 4 1/2 cups sugar, plus extra for rolling
• 1 1/2 cups water
• optional 1/2 tsp of cinnamon, or nutmeg or whole cloves. Or a combination of all three.

Directions

 Wash your peels. Remove all the fruit left inside. Leaving the outside peel and the white part intact. Cut the peel into strips about 1/4-inch wide. Should look like the picture below:

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the range peels to be. (They recommended 3 blanches and we agreed. We  liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes ( If using a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add your optional seasonings here. stir once.  Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels(THIS IS IMPORTANT**** DO NOT STIR THE PEELS ONCE THEY ARE IN THE SYRUP****.) or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.)Remove your whole cloves, if used. Save for later. Roll the peels in sugar and dry on a rack, for 4 to 6 hours. Or use a food dehydrator.  Spray the racks with Pam first.  Dehydrate about 3 hours or until desired chewiness. :P Store in an airtight container with a 1/2 cup sugar and the whole cloves you saved earlier.