Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

The World's Best Chicken September

The World’s Best Chicken
Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.

Spaghetti and Meatballs

Kittencal's Italian Melt-In-Your-Mouth MeatballsMixture of 1 pound ground beef and 1/2 pound ground pork 
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together 
1 -2 tablespoon fresh minced garlic 
1 -2 teaspoon salt 
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions: 1 Mix all ingredients together in a large bowl. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through

Read more at: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173?oc=linkback

Chicken and Cheese Chimichangas

2 1/2 c. shredded or chopped cooked chicken
2/3 c. Pace picante sauce
1/2 c. green onions chopped
3/4 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp salt
8 flour tortillas
1/4 c. melted butter or margarine
1 c. shredded cheddar cheese

Combine chicken, picane' sauce, onion, cumin, oregano and salt in a saucepan; simmer 5 minutes or until most liquid has evaporated. Brush one side of the tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 T cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9x13 baking dish. Bake 475 degrees about 13 minutes or until golden brown. Top wit guacamole, picante' sauce, sour cream, shredded lettuce, chopped tomatoes or olives as desired!

August Turkey Burgers with Rosemary Garlic Mayonnaise

I made the Mayonnaise mixture, separated it into two parts, mixed one part with the ground turkey and set the other half aside. I added all additional ingredients to turkey mixture and froze it. 

 To complete the meal, just divide the ground turkey mixture into 8 patties and finish the recipe as directed.

Ingredients

Mayonnaise:

• 2 cup mayonnaise
• 1/6 cup dried rosemary leaves
• 1 clove garlic, minced

Burgers:

• 2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Buns:

• 8 sandwich rolls or burger buns
• 1/2 cup olive oil
• 2 cups arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill panover medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

May Chicken Crescent Bundles

May 22
Caley Shannon



Yup, I think the serving sizes were for 6-8 people.

Chicken Crescent Bundles

1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
 4 T. butter
 2 t. Italian seasoning (or 2 T. chives)
 2 T. milk
 1/2 t. salt
 3/4 t. pepper
 4 c. cubed cooked chicken
 1/2 c. crushed seasoned stuffing

Directions:
 1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.

April Sloppy Joes

April 12
Erica Lowry Lewis

Instead of Beef Stew I was thinking Sloppy Joes:

Sloppy Joes
 1 pound lean ground beef
 1/4 cup chopped onion
 1/4 cup chopped green bell pepper
 1/2 teaspoon garlic powder
 1 teaspoon prepared yellow mustard
 3/4 cup ketchup
 3 teaspoons brown sugar
 salt to taste
 ground black pepper to taste

April Ham and Potato Soup

April 15
Jill Edwards Ison

Chef John's Ham and Potato Soup

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and diced
 1 medium onion, diced
 1 medium carrot, diced
 1 rib celery, diced
 8 ounces smoked ham, diced
 3 cloves garlic, sliced
 3 tablespoons butter
 1/4 cup flour
 4 cups chicken broth
 2 cups water
 1/2 cup heavy cream
 salt and pepper to taste
 cayenne pepper (optional)
 chopped fresh chives for garnish (optional)

ground beef stroganoff

2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 can cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
1 cup sour cream

to serve: thaw. Heat and stir until smooth and hot throughout. Thin with a little milk, if necessary. Serve over noodles. Serves 6

Chicken Bacon Chowder

Ingredients:
 1 lb bacon
3 c diced celery
1/2 c diced onion
4 c diced red potatoes
 3 c chicken broth
2 c diced carrots
3 c diced cooked chicken
2 cans cream of mushroom soup
2 c half and half
1/2 t salt
1/2 t pepper

 Directions: Cook the bacon until very crispy. Drain reserving 2 T bacon grease. Sauteé celery and onions for about 10 min over medium heat in reserved bacon grease. In a large kettle, stir together celery, onions, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 min. Stir in bacon, chicken, soup, half and half, salt and pepper. Heat through.