Raspberry-Basil Chicken

6-8 chicken breasts (3 - skinned and boned)
1 tsp. dried basil, crushed (used mortar and pestle - made it powder fine)
1 yellow onion, thinly sliced (1/2 lg medium slice)
2 tbsp. butter
Pinch salt and pepper
1 c. raspberry preserves (1/2 c)
1/2 c. pan juices (1/4 c)

Wash chicken and remove skin. Heat oven to 375 degrees. Place chicken in baking dish and sprinkle with basil. Top with sliced onions, dot with butter and sprinkle with salt and pepper.

Bake, partially covered for 20 minutes. Drain pan juices, reserving 1/2 cup. In small bowl, mix reserved juices with preserves and spoon mixture evenly over chicken. Bake uncovered another 20 minutes.

Baked Balsamic Chicken

Ingredients:
1/4 cup soy sauce
1/2 cup barbecue sauce
1/4 cup balsamic vinegar
1/4 cup honey
1 tbsp. chili powder
2 cloves garlic, crushed
1 tbsp. fresh ginger, grated
3-4 lbs. chicken pieces (whole fryer cut up, skinned, and left on the bone)

Directions:
Heat the oven to 350 degrees. Mix the soy, barbecue sauce, vinegar and honey together.
Add the garlic, chili powder and ginger and blend in well.
Dip the chicken pieces into the sauce covering them well.
Arrange the chicken pieces in a single layer on a baking sheet. Bake 60 minutes or until the chicken is no longer pink inside.

Put chicken in crock pot, pour sauce over it, cook on low for 3-4 hours
I used the sauce as the liquid when making some rice to go with it - oh so good!!

Chicken Chili

Ingredients
1 tablespoon vegetable oil (1/2 T)
1 3/4 pounds ground chicken breast (1 lb)
1 teaspoon kosher salt (1/2t)
2 garlic cloves, minced (2 cloves pressed)
1 medium onion, finely diced (1/2 medium onion chopped)
2 tablespoons Mexican-style hot chili powder (1/2 t chili powder)
1 teaspoon ground cumin (1/2 t)
1 (14.5 oz.) can chicken broth (1 1/2c broth)
1 (14 oz.) can crushed tomatoes (1 can diced tomatoes with green chilies *mild*)
2 tablespoons tomato paste (1 T ketchup)
1 (1 lb.) bag frozen bell-pepper strips, thawed (1 cup chopped green and yellow bell peppers)
1 (15 oz.) can small red beans, drained and rinsed (3/4 can)
Shredded cheese, optional
Chopped scallions, optional
Tortilla chips, optional

Preparation
Heat 1/2 the oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in 1 cup broth, tomatoes and tomato paste (ketchup) and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through. Add remaining broth if needed to keep chili from being too thick

Serve with cheese, scallions and tortilla chips, if desired.

Slow Cooker Apricot Chicken

1 1/2 cups apricot preserves (3/4 cup)
1 cup Russian dressing (or California Honey French) (1/2 cup)
1 envelope dry onion soup mix (1/2 envelope*)
6 chicken breasts (whole fryer chicken cut up and skinned)
Penzeys Florida Pepper to taste

Mix together the preserves, dressing, pepper and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

*I pour the dry soup mix into a small bowl and spoon out all the onions and 1-2 additional teaspoons of the powder mix

Ready to cook

Slow Cooker Creamy Ranch Pork Chops and Potatoes

4-6 pork chops (3 pork shoulder blade steaks)
6-8 medium potatoes, chopped into large pieces (5)
2 cans fat-free cream of chicken soup (1 can)
2 packages dry Ranch dressing mix (1 package)
1 cup milk (3/4 cup milk)
1/3 of a green bell pepper, chopped
1/3 of a red bell pepper, chopped
1/4 of a large onion, chopped
Weber’s Garlic & Herb seasoning mix
Tony Chachere’s Cajun seasoning
black pepper
paprika
cumin
Dried parsley to sprinkle on top (optional) (didn’t use)

Lightly spray the bottom of your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix, milk, peppers, onion, and seasonings *seasonings to taste*. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops – thicken in a separate pot by whisking in a corn starch and water mix that is just above a paste, stir over medium heat til thickened . Sprinkle with dried parsley if you want (didn’t want).

Honey Garlic Chicken

1½ pounds boneless, skinless chicken thighs (3 boneless, skinless, chicken breasts)
3 garlic cloves, chopped or grated (2 large cloves, pressed)
½ cup soy sauce
½ cup ketchup
½ cup honey
fresh basil, shredded, for garnish (omitted)

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. (cooked mine on low for 3 hours) Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached.  

Serve over rice & garnish with fresh basil.

Beer Crock Pot Chicken

Like Beer Can Chicken?
Then you may like this!

4-6 chicken breasts or 1 whole or cut up chicken
1 can of any kind of beer
1/2 tsp garlic powder (1 clove fresh garlic, pressed)
1/2 tsp basil (Perfect Pinch Italian seasonings)
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp kosher salt (omitted)
1/2 red bell pepper, chopped
1/2 medium onion, chopped
Weber's Garlic & Herb spice mix
Tony Chachere's Cajun seasoning

Put all ingredients into crock pot
If frozen cook on high 4-5 hours or low 8-10
If fresh cook on high 3-4 hrs or low 7-8 hours

Chicken Spaghetti

Ingredients
2 C cooked chicken (pack the cup) (shredded instead of pieces)
3 C uncooked spaghetti, broken into two inch pieces (works out to be 12oz uncooked noodles)
2 cans Cream of Mushroom soup (1 Cream of Mushroom & 1 Cream of Chicken)
2 C grated Sharp Cheddar cheese (1 cup Colby Jack)
¼ C finely diced green pepper*
¼ C finely diced onion*
1 jar (4oz) diced pimentos, drained (omitted pimentos, used red/orange bell pepper instead)*** 
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt (omitted Lawry's, any seasonings you think will taste good, to taste. I recommend salt free seasonings if you have them)
⅛ teaspoons (to 1/4 teaspoon) cayenne pepper (omitted)
Black pepper, to taste
1 cup additional grated Sharp Cheddar cheese (Monterey Jack)

Preparation Instructions
Cook and cut up 1 fryer and pick out the meat to make two cups (two large chicken breasts boiled in seasoned water).  Reserve 2 cups of the chicken broth. Cook spaghetti in remaining chicken broth until al dente. (I used 4C water with Better Than Bullion Garlic in it) Do not overcook, drain well. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. (by using less cheese I didn’t need to use all the broth, add it in gradually, mixture needs to be easy to stir, not watery)  Place mixture in greased casserole pan (I greased it with a light coat of butter) and top with remaining sharp cheddar (Monterey Jack).
Bake at 350 degrees for 45 minutes until bubbly. If the cheese on top starts to get brown, cover with foil. **

*I didn't finely dice the peppers or onion - 1/4 in slices of all peppers and onion with a regular dice then sautéed until almost soft 
**I cooked it 20 minutes covered, 15 uncovered, added the cheese and cooked 5 more minutes
***Try adding 1/2C salsa and reducing the broth amount - brings a whole new flavor

You can make this ahead and save it (do not bake if you are saving it)
Cover and refrigerate up to two days 
Cover and freeze up to six months

Swiss Steak

1 ½  lbs beef round steak (cut ¾ inch thick) (chuck steak, 1/2 inch thick)
3 tbsps flour
1 tsp salt (Tex-Joy seasoning salt)
1 tsp dry mustard
¼ tsp pepper (1/2 t)
3 tsps garlic powder (2 t garlic powder, 1 t Weber's garlic & herb mix)
1 t onion powder
2 tsps shortening (olive oil)
16 ozs tomatoes (1 can stewed & sliced tomatoes)
1 onion (sliced) (half large onion chopped)
1 stalk celery (sliced) (omitted)
2 carrots (sliced) (omitted)
½ medium green bell pepper (chopped)
½ medium red bell pepper (chopped)
1 tbsp worcestershire sauce
¼ cup red wine (beef broth)
¼ cup water


Cut meat into 6 serving pieces.
Combine flour, salt, mustard, pepper, and garlic powder.
Pound 2 T. of the flour mixture into the meat.
Brown the meat in the shortening on both sides.


Crock Pot Directions (I used this method)
After browning meat, transfer to crock pot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crock pot.
Cook on low for 8 to 10 hours.
Serve with noodles or rice.
Remove the meat from the crock pot and pour remaining liquid into a sauce pan.  On medium heat, add a mixture of cornstarch and water to the liquid, whisk/stir until thickened.  
Spoon thickened sauce over the Swiss Steak and rice/noodles and enjoy.

Oven Directions
Place meat in a baking dish.
Cover with thickened drippings and veggies as above.
Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
Serve with noodles or rice.

Stove Top Directions
Drain off excess fat.
Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
Cover and simmer for 1 1/4 hours or until meat is tender.
Remove meat to a serving platter and keep warm.
Combine 1/4 water and the remaining flour mixture.
Stir into tomato mixture until thick and bubbly.
Pass with meat.
Serve meat and sauce with noodles or rice.

Waiting for sauce

Ready to cook

Chicken Divan

Mom’s Recipe For Chicken Divan
20oz frozen broccoli
2 C sliced cooked chicken (2 breasts cooked and boned)
1t lemon juice
½ t curry powder
2 cans cream of chicken soup
1 C mayonnaise
½ C sharp cheddar cheese
½ C bread crumbs

Cook broccoli until tender.  Drain well and arrange in a greased baking dish. Place chicken on top. Mix soup, mayonnaise, lemon juice, and curry – pour over chicken. Top with shredded cheese and bread crumbs.  Bake at 350 for 25-30 minutes until thoroughly heated.

Changes I made:
Veggies
2 heads fresh broccoli, florets only
1 small yellow squash, seeded, peeled, cut into chunks (optional)
½ a red pepper, diced
½ a small onion, chopped
Mix together raw veggies and place in a 9x9 baking dish

Chicken
Split fryer chicken boiled in water seasoned with Tex-Joy, paprika, onion powder, garlic powder, and pepper – drain, let cool, remove skin and pick chicken from the bones, tear into bite size pieces
Put on top of veggie mix

Soup Mix
¾ t lemon juice
2 T milk
1 can cream of mushroom soup (any 'cream of' soup can be used)
½ C mayonnaise (OR 1/4 C sour cream, 1/4 C mayonnaise) 
onion powder, garlic powder, paprika, black pepper, Weber's Garlic & Herb seasoning mix (all to taste)
(OR onion powder, garlic powder, paprika, cumin, salt free Tony Chachere's, Weber's Garlic & Herb seasoning)
Mix together and pour over chicken, making sure it covers edge to edge

Topping
½ C Monterey Jack cheese
¼ - ½ C crushed garlic & butter flavored croutons **
Sprinkle cheese over the soup mix
Sprinkle crushed croutons over cheese

Bake at 350 for 25-30 minutes until well heated and topping has browned.

**I filled a snack size ziploc with Mrs. Cubbison's garlic & butter croutons and crushed them with the flat side of a meat tenderizer

http://www.mrscubbisons.com/products/butter-garlic-croutons.php 

***Happy Mistake - while putting this together the other night I accidentally forgot to add the chicken before putting the soup mix on! 
Poured everything in a large bowl and mixed in the chicken, made a second batch of the soup mix and tried again. 
Broccoli, onions, red peppers, chicken, and the first batch of soup mix all mixed together and placed back in the baking dish then topped it with the second batch of soup mix. 
Covered it and put it in the fridge overnight. 
Took it out to sit on the counter for about an hour before baking. 
Added the cheese and crouton crumb topping right before putting it in the oven.
Baked it for 35 minutes at 350.
Tasted even better since all the seasonings in the soup mix got to mingle with the veggies and chicken overnight! 
I will be sure to make this mistake again!

Fried Chicken Strips & Honey Mustard Dipping Sauce

Ingredients:
1 egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins (or chicken breasts cut into strips)
Oil for deep-fat frying

Directions:
In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
In an electric skillet, heat oil to 350-375. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. 
In a deep fryer, heat oil to 350-375 (or set the fryer to the 'chicken' setting) Fry strips until they are golden brown and have floated to the surface.
Drain on paper towels.   
Already fried chicken can be kept in a 200 degree oven until all the chicken has been fried (I use cooling racks placed on a foil covered cookie sheet so the pieces stay relatively crisp)

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 Tbsp prepared yellow mustard

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tsp vinegar

1 Tbsp honey

Salt and pepper, to taste

HINTS

*If you don't have a deep fat frying thermometer or a deep fryer with a 'ready' light - you can tell the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees.

*Don't have buttermilk? Make your own - in a 1cup measuring cup add 1 Tbsp white vinegar or lemon juice then fill the measuring cup the rest of the way with milk - let it sit five minutes then it's ready to use.

Anthony's Smothered Burgers and Skillet Potatoes

This is NOT a fat free, low cholesterol, I'm watchin my figure kinda meal.  

Of all the meals Anthony cooks, this is my favorite...a very guilty pleasure so we don't indulge too often!  

This is one of those 'to taste' recipes, nothing is measured, everything is added til it 'looks right'

Burgers:

Mix seasonings of choice into 1-2lbs of ground meat (depending on how many and how big you want your burgers)
Since Anthony won't share with me the seasonings he uses I'll share with you what I think he uses

onion powder

garlic powder

Tex-Joy steak seasoning

Tony Chachere's Cajun seasoning

black pepper

you of course can use whatever your favorite burger seasonings are

Patties are somewhere between 1/4 & 1/3 pounds before cooking *told you, not a watching your figure recipe*

Cook burgers in a skillet over a medium heat

While burgers are cooking chop up some onion and bell pepper (red, yellow, orange, green - whatever you have on hand) How much? However much you want in the gravy and in your potatoes (potato directions to follow)

Once burgers are almost done cooking and have produced a good amount of drippings you can make the gravy

Mix together some flour and water - should be a fairly liquid consistency and as free of lumps as possible - add to burger skillet and mix in. Add in peppers and onions and some black pepper (and any other seasoning you feel like adding), mix again - place cover on skillet so it vents a bit - let simmer so gravy will thicken.  If gravy gets too think simply add water in small amounts until gravy is the desired consistency 

Potatoes:

In another skillet pour a layer of oil, not deep, but enough to cover the bottom of the skillet

Slice up 2-3 medium potatoes (any more and the skillet will be too crowded)

Heat the oil

Add potatoes, onions, peppers to heated oil (careful, the oil may 'pop')

Season with salt and pepper and mix

Cover and allow potatoes to cook until they start to brown then use a spatula to 'flip' them to ensure even cooking

Potatoes are done when they are tender and the color you want them to be 

Sweet & Savory Baked Pork Chops

Ingredients:
4 thin to medium cut boneless pork chops
2 tablespoons butter
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 large sweet onion (like Vidalia), sliced
salt , pepper, & steak seasoning to taste
Instructions:
Preheat your oven to 350 degrees.
Melt the butter in a skillet on medium-high heat.  Season the pork chops on each side with salt & pepper.  Cook for a few minutes on each side, until nicely browned.  Transfer the chops to a 2 quart casserole dish and sprinkle with steak seasoning.
Add the sliced onion, brown sugar, & Worcestershire sauce to the butter in the skillet.  Cook for 7 minutes.  The mixture will be dark & lovely.  Pour the onion mixture evenly on top of the pork chops.  Cover with tin foil & bake for 20 minutes.
Serve with the sauce spooned on top, and/or with the sauce in a dipping cup.

Changes/Additions I made
*put the steak seasoning on, instead of salt, before placing it in the skillet to cook
*in a separate skillet from the onions I sauteed up some red and yellow pepper slices in 2T brown sugar and 2T Worcestershire sauce - I did not pour the sauce from this skillet over the chops, just placed the peppers on top of the onions covered and baked

Crock Pot Pot Roast

3 to 4 pound boneless chuck roast
32 ounces low-sodium beef broth or stock
1 6-ounce can tomato paste
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons smoked (or regular) paprika
3 teaspoons allspice
2-3 large sprigs fresh rosemary
3 medium sized carrots, coarsely chopped
1 large onion, sliced thinly
1 to 2 pounds potatoes, diced (about 3 medium potatoes)
Salt and pepper to taste
1. Spray your crock pot generously with Pam or line it with a crock pot liner.
2. Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
3. Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
4. Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn’t necessary if you are away from the house).
5. When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night.

I used:

*1.6lb roast - cut the recipe in half 

*skipped the carrots

*2 t dried rosemary instead of fresh sprigs (some under the roast, some on top)

*regular paprika with a few drops of Liquid Smoke
*tomato sauce reduced by 2/3 (directions can be found here http://southernfood.about.com/od/tomatoes/qt/how-to-make-tomato-paste.htm)

Slow Cooker Coke Chicken

Recipe from southernplate.com

Ingredients
1 Fryer
1 Lemon (2 T lemon juice if you don't have a lemon)
1 Onion
1 Bottle (18oz) BBQ Sauce
1 Can (12oz) Coca Cola
Instructions
Peel onion and cut into quarters. Cut lemon into quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ sauce and entire can of Coke. Cover and cook on low all day or high 3-4 hours.

While all of Sweet Baby Ray's BBQ sauces are tasty, I suggest you try the Honey Chipotle flavor - sweet with a subtle twang even those of us who don't tolerate spicy can enjoy.

Cheddar-Garlic Oven Fried Chicken Breast

Ingredients
1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt
3/4 cup seasoned dry bread crumbs
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
Directions
Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Changes I made:
Used Panko bread crumbs seasoned with onion powder, garlic powder, Italian seasonings, black pepper
Skipped the grated cheddar
Baked on a rack on a foil covered cookie sheet (still a bit soggy on the bottom side)

Drunken Pork Chops

6 pork chops

2 tbs olive oil

8 oz. beer

1/3 cup ketchup

1/2 cup brown sugar

2 tbs Worcestershire sauce

Cajun seasoning

Season chops with Cajun seasoning.  Brown chops in olive oil over medium high heat.  Meanwhile, mix beer, ketchup, brown sugar, and Worcestershire sauce in a bowl.  After chops are browned, add sauce.  Reduce heat and simmer for 45 minutes.

Recipe from Momma Hen’s Kitchen

Chicken with Tomato Cream Sauce

Chicken
1/2 Lawry's Herb & Garlic marinade
2 Tbsp. pesto
2 boneless chicken breasts, pounded thin

Marinate chicken in Lawry's herb & garlic marinade and pesto overnight. Grill until done.

• didn't have any pesto so I added a little minced garlic and dried basil to the marinade (chicken had great flavor)
• cooked the chicken in a skillet

Pasta
1/2 pound penne pasta
In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.


Sauce
2 tsp olive oil
1 shallot, diced
2 cloves garlic, minced
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup half & half
1 tsp flour
salt & pepper (to taste)
1 tsp basil (less if using dried)
Heat olive oil in the skillet over medium heat. Add the shallot and cook, stirring occasionally, until shallot is tender(about 3-5 mins). Add the garlic and chicken broth to the pan and allow to reduce by half.  Once the broth has reduced, stir in tomato sauce. Add the half & half and flour and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Add basil to sauce and mix well.

Drain pasta and add to sauce. Stir well to coat. Serve pasta in bowls, top with sliced chicken.

• added in some sauteed broccoli 
• poured the sauce over the top instead of mixing noodles in it

Chicken with Sugar Snap Peas

1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour , divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas , cut in half (2 cups)
1 14-ounce can quartered artichoke hearts , rinsed
1/4 cup sprouted beans , optional (see Ingredient note)
3 tablespoons minced fresh herbs , such as chives, tarragon or dill
2 teaspoons champagne vinegar or white-wine vinegar


Recipe Directions
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

What I changed:

• added an additional 1/2c chicken stock + 1t flour
• seasoned 3T of flour to coat the chicken
• used 3t of seasoned flour in the sauce instead of plain flour
• did not use artichoke hearts or sprouted beans
• did not cut snap peas in half
• used Dijonaise instead of Dijon
• used 1t red wine vinegar and put it in while sauce was thickening
• ground up some fennel seed and used a few small pinches instead of any of the herbs listed (this is a "to taste" ingredient) added it in while sauce was thickening 
• added 1/2t of Italian Seasoning
• only used 1/8t of salt
• flour was seasoned with ground cumin, onion powder, garlic powder, black pepper, and Beer Can Chicken seasoning mix by Weber

Balsamic-Glaze Marinated Pork Chops

Ingredients
Balsamic-Rosemary Vinaigrette
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic cloves
1 tablespoon fresh rosemary leaves ( or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra virgin olive oil
Pork Chops
4 bone-in pork rib chops ( 10 ounces each)
coarse salt and pepper
1/2 cup balsamic-rosemary vinaigrette
Directions
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.

Taco Pie

1lb ground beef
2 8oz cans tomato sauce
1 package taco seasoning (**recipe for homemade mix below)
1 8oz can cresent rolls
½ lb Mexican Velveeta
1C shredded lettuce
½ C chopped tomatoes
1 sm sour cream

Brown meat and drain
Stir in tomato sauce and taco mix
Simmer 5 minutes
Press crescent rolls (unrolled) into an ungreased 8x8 pan (edges pressed together to seal) Poke all over with fork and bake at 375 until golden brown.
Allow to cool slightly.
Cover with meat mixture, top with cheese
Bake until cheese melts
Top with lettuce, tomatoes, and a dollop of sour cream


** Homemade Taco Seasoning Mix
1T chili powder
1/4t garlic powder
1/4t onion powder
1/4t crushed red pepper flakes (omitted)
1/4t oregano
1/2t paprika (smoked paprika)
1 1/2t cumin
1t sea salt (optional)
1t pepper

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes (Goddess of Scrumptiousness)

Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan     cheese (serve extra on the side).
Makes 5-6 servings.

Their picture was better then any I could take myself, so I swiped it

Chicken and Dumplings

2 cups chicken (boiled, pulled off bones)
56 oz. (7 cups) chicken broth (I use liquid from boiling chicken & add 1 Knorr chicken bouillon cube)
1 (10 1/2 ounce) can cream of celery soup (cream of chicken with herbs)
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon pepper (or more - to taste)
1/2 teaspoon poultry seasoning (or more - to taste)
onion powder, garlic powder, Tony Chachere's, cummin (just 1-2 shakes), and any other seasoning you like - all to taste
1 (10 count) can buttermilk biscuits

In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
Then reduce heat and simmer 15 minutes.
In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
Stir gently to prevent them sticking together.
Simmer for ten minutes.

Alternative dumplings (I like this one better, thank you L.Walther)
Mix 1 1/2 cups bisquik add 1/2 cup milk and 1 egg..mix well then drop by spoonfuls into your chicken soup/whatever. As you drop the dumplings in, I usually push them down into the liquid a little to coat so they dont turn into a big blob. Put a lid on for a few minutes..then take lid off to finish.
I have also started adding diced up green onions and various other seasonings to the dumpling mix…yummy

Saucy Pork Chops

6 pork chops, trimmed of fat (3-4)
1 cup chopped onions
½ cup ketchup
¼ cup packed brown sugar
3 tablespoons white vinegar (apple cider vinegar)
1 tablespoon soy sauce
½ teaspoon salt (omitted)
¼ teaspoon pepper
1 tablespoon Tony Chachere's Salt-Free Cajun Seasoning
1/2 tablespoon A-1 Garlic & Classic Herb Dry Rub
1/2 teaspoon Cumin 

Heat oven to 350 degrees.
Season chops with Tony Chachere's, A-1 Rub, & Cumin 
Brown pork chops in a skillet on medium high heat * and then transfer to a roasting pan. (leave in skillet, reduce to low heat*)

Scatter onion over pork chops. (Mix onions in with other ingredients)

Mix remaining 6 ingredients together and pour over pork chops and onion.

Cover. (Leave cover slightly ajar for first 30 minutes)
Bake for about 1 hour or until meat is tender.

*My stove is Lo,1,2...8,9,Hi 
Medium High 7-8
Low 2-3

Maple Mustard Glazed Pork

1 (3 pound) pork loin
2/3 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons light soy sauce

Combine and stir all ingredients and spread over roast in shallow pan.
Surround with 1 pound carrots and about 4 - 6 medium red potatoes, halved.
Roast at 350 degrees F (meat temp 155 to 160 degrees F) for about 45 minutes to 1¼  hours.
Tip: You may need to add some liquid to your pan while this is roasting.
If grilling Marinate overnight. Reserve marinade and boil. Baste often while grilling.
I use a 1-1.5lb pork tenderloin and skip the carrots and potatoes. Sear it on all sides then roast with the glaze poured over it at 425 for about 20-25 minutes

Ginger Flank Steak

1 pound beef flank steak
½ cup soy sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/8 teaspoon fresh ginger root, minced
1 clove garlic, minced
Preparation
In a large freezer bag, combine all ingredients except for the steak. Mix well. Remove about ½ of the marinade and store it for later use. Add steak to one bag and turn over several times to coat. Set in the fridge to marinate for 8 hours. Refrigerate stored marinade as well.
Remove steak from the bag and discard marinade. Heat your grill until very hot. Place meat on the grill and cook each side for about 5 minutes. Occasionally baste with the saved marinade. Once steak is cooked to your desired level, remove from grill and allow to sit for a few minutes.
Works cooking it in the oven as well – just pour saved marinade over the steaks cover and cook – uncover for the last 20 min or so.

Chicken Breasts with Honey Mustard Gravy

1 pound skinless, boneless chicken breast halves
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Gravy
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 tablespoon prepared mustard or Dijon-style mustard (I use Dijonaise)
2 teaspoons honey
black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C).
Coat the chicken with the flour.
Warm the garlic and olive oil to blend the flavors over medium-high heat.  In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through.  Remove the chicken from the skillet and keep warm.
Stir the gravy, mustard, and honey in the skillet and cook until the mixture is hot and bubbling.  Serve over rice.

Combined two recipes - if you find a part that makes no sense please alert me to it

Teriyaki Hamburgers

1 1/2 lbs ground beef
3 tablespoons teriyaki sauce
1 tablespoon honey
3/4 teaspoon ground ginger
2 cloves garlic, minced
4 hamburger buns, toasted
Combine the first 6 ingredients and shape into patties.
Cook patties in a large skillet over medium-low heat 20 minutes, turning once.

Bake Me Crazy Chicken with Gravy

Recipe from Aaron McCargo Jr.

Ingredients
4 (6-ounce) boneless skin-on chicken breasts
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon smoked paprika
2 tablespoons olive oil
Tarragon Pan Sauce:
3 tablespoons butter
1 tablespoon minced garlic
1 shallot, diced
3 tablespoons all-purpose flour
4 cups chicken stock, cold
Salt and freshly cracked black pepper
Dash sherry vinegar
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves (1½t dried)

Directions
Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, add the oil.
Season the both sides of the chicken with salt, pepper and smoked paprika.
Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes.
Flip and sear for an additional minute.
Remove from pan and arrange them on a quarter sheet tray with a rack.
Bake until the chicken is cooked through, about 6 to 8 minutes.
Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
For the sauce:
In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes.
Stir in the flour to form a pasty roux.
Add the chicken stock and bring the mixture to a boil, stirring frequently.
Turn heat down to medium.
Season the sauce with salt and pepper, to taste, and mix well.
Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce.
Stir in the chopped parsley and tarragon.
Transfer the sliced chicken to serving plates and drizzle with the sauce

Food Network's picture

Chicken Teriyaki Kabobs

Ingredients:
1 Teaspoon Vegetable Oil for frying
2 Tablespoons Sugar
1/2 Cup Soy Sauce
1 Clove Of Garlic minced
1 Teaspoon Ginger Minced fresh
1 1/2 Pounds Chicken Breasts skinned and boned
1 Bunch Green Onion cut into 1"
Directions:
Cut chicken into 1-1/2" square pieces.
Thread each of eight 6" bamboo or metal skewers alternately
with chicken and green onion pieces (spear onion slices through
side, not lengthwise).
Place skewers in shallow pan. Combine soy sauce, sugar, oil,
ginger and garlic; pour over skewers and brush chicken thoroughly
with sauce.
Marinate 30 minutes. Reserving marinade, remove skewers and
place on rack of broiler pan.
Broil 3 minutes; turn over and brush with reserved marinade.
Broil 3 minutes longer, or until chicken is tender.

Easy Chicken Parmesan

Ingredients:
4 Chicken Breasts Boneless and skinless halves (put one at a time between some saran wrap and using the smooth side of the tenderizing mallet pound chicken out to equal thickness)
2 Egg slightly beaten (with seasonings of choice added in)
1c Bread Crumbs Seasoned (I added Panko bread crumbs, onion & garlic powder, and black pepper)
2-3t.  butter per piece
Spaghetti Sauce (to taste)
Italian Blend shredded cheese (to taste)
Directions:
Preheat oven to 350
Dip chicken into egg then into crumbs to coat.
In skillet over medium heat, in hot margarine, brown chicken on both sides.
Put chicken on a foil covered cookie sheet using a cooling rack to keep it elevated (avoiding sogginess on one side), place in oven to finish cooking
Boil spaghetti noodles, drain, cover with sauce
Serve chicken on top of or beside spaghetti, add sauce on top of chicken, sprinkle with shredded cheese
Enjoy!

Anthony goes nuts for this one - we call it "Flat Chicken" :-D

Pork Chops Parmesan

4 pork chops
1 C seasoned breadcrumbs
3 T parmesan cheese, grated
½   t black pepper
1   T TexJoy seasoning
½   teaspoon basil
2 T flour
3 green onions, chopped
1 t garlic powder
3 T parsley
Combine cornmeal, Parmesan cheese, pepper, TexJoy, and basil.
Trim pork chops of visible fat and dredge in mixture.
Coat skillet with cooking spray and put on medium heat.
Put chops in skillet and reduce heat to medium low.
Sauté 10 minutes each side.
Add onion and garlic.
Continue sautéing another 10 minutes, stirring to prevent sticking.
Sprinkle with parsley to garnish.

I'm still tweakin this one - chops aren't as tender as I'd like 'em

Slow Cook Down Home Pork Chops and Gravy

½   cup all-purpose flour
1 ½  teaspoons dry mustard
½ teaspoon salt
½ teaspoon garlic powder
6 lean boneless pork chops (1 in. thick)
1   (10 ¾ounce) can chicken broth
2 tablespoons vegetable oil
Combine 1st four ingredients in a shallow dish.
Dredge chops in flour mixture and set aside.
Combine what is left of the flour mixture w/ the chicken broth and pour into your crock pot.
Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.
Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.
Serve w/ hot rice and/or mashed potatoes.
++If the gravy becomes too thick just add a little water. If you accidentally add too much water then add a little more flour.
Season w/ salt and pepper and your favorite seasonings too taste.

Chicken Enchiladas

12-15 flour tortillas (or corn if you prefer)
4 chicken breasts (cooked, skinned, boned, and shredded)
1 bunch chopped green onion
1 (8 ounce) package cream cheese (softened)
2 teaspoons chili powder
1 teaspoon Tony Chachere's
½ cup chicken broth (use the broth that was made while boiling the chicken)
1 can cream of chicken soup
1 (8 ounce) container sour cream
1 can Rotel (drained)
1- 1½ cups grated cheese

Boil chicken breasts until done (30-35 min) allow to cool, then shred.
Combine shredded chicken, green onions, and cream cheese (use 2-4 tablespoons of chicken broth to loosen).
In separate bowl mix together chili powder, Tony Chachere’s, chicken soup, sour cream, and Rotel.
Spread chicken mixture over half the tortilla, spread soup mix over chicken.
Roll up tortilla starting on the chicken side.
Place tortilla rolls in casserole dish seam side down.

Once all tortillas a filled and rolled mix 2-4 tablespoons of chicken broth with the remaining soup mixture until it reaches the consistency you want.
Top tortillas with remaining sauce.

Cover and bake at 350 degrees for about 20 minutes.

Remove cover, sprinkle with cheese, bake for 10 more minutes to allow cheese to melt.

Easy Chicken Dijon

Ingredients:
1 Can Cream Of Mushroom Soup
2 Tablespoons Butter
1 Split fryer chicken made into 6 pieces - wings and skin removed (keep wings) quarters and breasts separated
1/4 Cup Milk cold
2 Tablespoons Dijonaise
1/2 c onion chopped
1/4 c green pepper chopped
1/4 c red pepper chopped
1 Clove Of Garlic minced
black pepper
I used these additional seasoning blends
Kickin Chicken seasoning blend
Beer Can Chicken seasoning blend
Tex-Joy seasoning salt

Directions:
Sprinkle some black pepper and Tex-Joy on the chicken pieces, including wings.  In a large skillet melt the butter and brown all the chicken on all sides; about 4-5 minutes per side. Remove chicken, in the same skillet, add in soup, milk, and Dijonaise; stir until smooth. Add in red & green peppers, onion, garlic, black pepper, Kickin Chicken, and Beer Can Chicken seasonings (to taste), bring to a boil. Add chicken to skillet, cover skillet with a tight fitting lid and put in a 330 degree oven until chicken is tender enough to fall off the bone (roughly two hours).  Serve over rice.

Oven BBQ Pork Chops

1 tablespoon vegetable oil
8 pork chops
1 small onion, chopped
2 tablespoons vegetable oil
1/2 cup water
3 tablespoons vinegar
1 cup chili sauce
2 tablespoons brown sugar
1/4 teaspoon dry mustard
2 to 3 drops hot pepper sauce
Preheat oven to 350 degrees F.
In a large skillet over medium high heat heat 1 tablespoon vegetable oil, add pork chops and brown them on both sides. Place in a casserole. In a bowl mix together chopped onion, 2 tablespoons vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, hot pepper sauce, pour mixture over chops. Cover and roast for 40 minutes at 325. Uncover casserole and roast for 20 minutes more.

Kielbasa Casserole

1 large green bell pepper, cut into 1/2-inch pieces (1/2 a green bell pepper, 1/2 a red bell pepper)
1 large sweet onion, cut into 1/2-inch pieces
1 lb kielbasa (or sausage), cut into thin diagonal slices
1 (28 ounce) can stewed tomatoes (fire roasted diced tomatoes)
1  cup converted white rice, uncooked
Seasonings of choice - to taste

Preheat oven to 375 degrees.
Combine all ingredients in a 2 1/2 to 3 quart casserole dish.
Bake covered for about 1 1/2 hours to 2 hours.
Top each serving with some butter, if desired

Mom's Quiche

Pastry for one pie crust
1 tablespoon butter, softened
12 bacon slices (cooked until crisp)
4 eggs
2 cups heavy cream
¾ teaspoon salt
1/8 teaspoon ground nutmeg
¼ pound shredded Swiss cheese (1 cup)

Line 9” pie plate with crust
Spread crust evenly with softened butter, chill well
Preheat oven 425
Spread crumbled bacon in piecrust
With whisk, beat eggs, cream, salt and nutmeg.  Stir in cheese
Pour egg mixture into crust.  Bake 15 minutes.  Turn oven down to 325; bake 35 more minutes
Quiche is cooked when knife inserted in center comes out clean.  Let stand 15 minutes.

Creole Pork Pot Luck

Ingredients:
4  Pork Chops center-cut (3/4" )
1/8 teaspoon Cayenne Pepper ground
1/2 teaspoon Paprika or chopped parsley (I used paprika)
1/2 teaspoon Salt approximately (Season Salt or Tony Chachere’s)
1/2 Tablespoon Vegetable Oil (for frying) (olive oil)
1-2 cloves minced garlic
3/4 Cups Onions diced
3/4 Cups Green & Red Bell Peppers diced
1 Cup Rice uncooked
3/4 Cup Corn whole-kernel
2 Cups Water hot (or chicken broth)
1/4 Teaspoon Pepper fresh ground (or to taste)
1 1/2 Tomatoes - sliced (optional)

1. Season pork chops with cayenne pepper, paprika and 1 1/2 teaspoons salt.
2. In Dutch oven, brown chops in hot oil; remove and reserve.
3. Add onions, garlic, and bell peppers to skillet; saute until soft.
4. Stir in rice and cook until golden. Add corn, water, 1 teaspoon salt and pepper; arrange chops on top.
5. Bring to a boil, cover tightly and bake in preheated 375'F oven 25 minutes.
6. Insert tomato slices between each chop; cover and bake 10 minutes each longer.
7. NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice mix can be substituted for rice, onion and bell peppers in original recipe.
8. Adjust liquid according to package directions.
9. Bake at temperature and time specified above.