Ukrainian Chicken Kiev

** Warning, this is one of my FAVORITE foods, but takes a very long time to prepare and cook!**

6 skinless, boneless chicken breast halves
1/3 c butter, softened
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoonblack pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 c flour
1/2 c dry bread crumbs
2 c vegetable oil


1) Place each chicken breast between a sheet of wax paper and pound, using the flat side of a mallet or a rolling pin, til its about 1/8 inch in thickness. Wrap and refrigerate.

2) In a small bowl combine softened butter, 1/2 tsp pepper and 1 tsp garlic powder. Mix well. Spread mixture into 2x4'' rectangle on a piece of aluminum foil, freeze until firm.

3) When butter is firm, cut it into 6 equal size pieces and place on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

4) In a small bowl beat eggs with water. In a shallow bowl mix 1/4 tsp pepper, 1/4 tsp garlic powder, dill weed and flour. Place bread crumbs in yet another seperate dish. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover, and refrigerate for about 30 minutes.

5) Heat oil in large skillet over medium high heat. When oil is hot fry chicken rolls for about 5 minutes, then flip for another 5 minutes. Place on a lined cookie sheet and bake at 350 degrees for 15 minutes.

Serve while hot! (usually takes 1 and 1/2 hours to make)

Aunt Erna's Tuna Noodle Hot Dish

2 cans cream of mushroom soup
milk
cheddar cheese
no-yolk noodles
1 can of tuna packed in water

1.) Bring pot of water to boil, add noodles, cook til al dente. Drain. Preheat oven to 375degrees

2.) Drain tuna. Lightly grease the bottom of large baking pan. Spread tuna across the bottom of the pan.

3.) Cover the tuna with cooked noodles.

4.) Mix two cans of cream of mushroom soup with two cans of milk and pour on top of noodles.

5.) Cover with cheese.

6.) Bake for 1 hour covered.

Steamed Salmon and Asparagus

Preheat oven to 400 degrees

On a piece of parchment paper place a 1/2 lb or smaller piece of salmon.  Place your chopped asparagus ontop of the salmon.  Slice green onion and place on top.  Drizzle virgin olive oil on top.  Cut a lemon in half and squeeze the juice across the salmon/vegetable mixture. Lay the drained lemon on top.  Season with salt and pepper. Fold up the parchment paper, place on a cookie sheet and cook for 20 to 25 minutes.

Cheese Ravioli with Roasted Zucchini

Preheat oven to 400 degrees

Slice three small zucchini into 1/4'' rounds (unpeeled)
Place zucchini into a glass pan
Drizzle 2 tablespoons of olive oil over the zucchini
Lightly shake red pepper flakes (NOT TOO MANY) over zucchini
Add 1 teaspoon of crushed garlic (I usually add 2 cuz I love garlic)
Sprinkle with fresh parmesean cheese
Stir and place in the oven uncovered.
Boil your cheese ravioli

At 10 minutes stir the zucchini and let cook 10 more minutes.

By the time your zucchini has heated for 20 minutes your ravioli should be cooked through.

Drain ravioli, mix with zucchini mixture in a large bowl, add 2/3 cup fresh parmesean cheese and sprinkle with parsley.

Creamy Mushroom Mac 'N Cheese

1 (16 oz) package of macaroni
1 tablespoon butter
1/3 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 lb processed cheese (velveta) -- cubed

1) Bring a large pot of water to boil, cook pasta until al dente. Drain.

2) In a medium saucepan combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta.

I serve it there, but the actual recipe states:

Place entire mixture in a 2 quart baking dish and bake a 350 degrees for 20 minutes until cheese is golden brown.

Bacon Wrapped Shrimp

1 lb jumbo shrimp
1 package hickory smoked bacon
BBQ seasoning

Skewers


1) Place a paper napkin on a plate and lay out bacon. Cook in the microwave about 3 to 4 minutes, so it is not cooked all the way through, but partly cooked.

2) Cut each piece of bacon in half. Wrap the bacon around the shrimp, then skew. About four to five shrimp to skewer. Coat the bacon/shrimp with bbq seasoning. I balanced the skewers on a small baking pan which has foil lining the bottom to catch the bacon grease. Let all skewers sit for 10 to 15 minutes when they are covered in seasoning. The bacon should take on a whitish appearance.

3) Bake in the oven at 400 degrees for 15 minutes (may take a little longer)

Cranberry Chicken

6 boneless skinless chicken breasts
1 (16 ounce) can cranberry sauce (not the jelled kind, the kind with chunks!)
1 (8 ounce) bottle Russian-style salad dressing
1 packet lipton onion soup mix

1) Preheat oven to 350 degrees

2) Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry, salad dressing, and soup mix. Mix well. Cover chicken with mixture.

3) Cover dish and bake at 350 degrees for 1 hour, until chicken is cooked through and juices run clear. (Remove cover the last 15 minutes of baking)

Serve with wild rice. I know this recipe sounds strange, but I promise, it is really tasty!

Oriental Shrimp Noodle Soup

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger
Crushed red pepper to taste
2 quarts chicken broth
1 cup peeled/diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces shrimp, peeled & deveined
1 package ugdon (sp?) noodles
2 tablespoons soy sauce
1/4 teaspoon ground black pepper

1) In a large sauce pan over medium heat cook onion, garlic, ginger, and crushed red pepper in oil for at least 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat. Cover and simmer about 5 minutes. Stir in snow peas and shrimp. Cover. Cook at least 3 minutes. Stir in noodles. Cook until begetables are tender and shrimp is pink. Stir in soy sauce, and pepper prior to serving.

Chicken Pesto Pizza

1/2 cup pesto basil or garlic sauce
1 (12 inch) pre-paked pizza crust
2 cups cooked chicken breast strips.
1 (6 ounce) jar artichoke hearts, drained
1/2 can spinach (drained)
1 can mushroom pieces (drained)
mozzarella (sp?) cheese

1. Preheat oven to 450 degrees

2. Spread pesto sauce over pizza crust. Arrange chicken, artichoke hearts, spinach, and mushrooms over pizza. Cover with cheese.

3. Bake 8 - 10 minutes in heated oven, until cheese is melted and crust is lightly browned at the edges.

California Chicken Spaghetti

1 (16 ounce) package uncooked angel hair pasta

3 tablespoons olive oil
4 skinless, boneless, chicken breasts cut into strips
2 tablespoons chopped garlic
2 + tablespoons dried basil
2 + tablespoons Cajun-style blackened seasoning

2 cans del monte diced tomato with onion/basil/garlic seasoning

2/3 cup crumbled garlic feta cheese

1. Bring large pot of water to boil, add pasta, cook until al dente.

2. Heat ovlie oil in large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in garlic, basil, cajun seasoning. Add more cajun or basil depending on how spicy you would like your chicken. Add two cans of tomatoe (drain some, but not all of the juice off the cans) Cook through.

3. Toss chicken/tomatoes over angel hair pasta, crumble feta cheese on top.

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1) In a slow cooker (crock-pot) combine meat, soup, onion, worcestershire sauce and water.

2) Cook on low setting for 8 hours. Stir in cream cheese just before serving

Serve over no-yolk flat noodles (cooked)

New England Clam Chowder

5 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes (I use red potatoes, skin on)
1 cup diced carrots
1/2 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 teaspoons of salt
ground black pepper to taste
2 tablespoons red wine vinegar

1. Drain juice from clams into a pot with onion, celery, potatoes and carrots. Add water to cover. Cook over medium heat until tender.

2. Meanwhile in a large, heavy saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but DO NOT boil.

3. Stir in clams near serving time. If they cook too long they get tough. When clams are heated at red wine vinegar/salt/pepper.

Serve with a dash of parsley flakes if desired.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425degrees.

2. Warm the garlic and olive oil to blend the flavors. In a seperate dish, combine the bread crubs and parmesan cheese. Dip the chicken breasts in the olive oil/garlic mixture then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 -35 inutes until no longer pink and juices run clear.

Creamy Pesto Shrimp

1 lb linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup garlic pesto
1 lb large shrimp, peeled and deveined

1. Bring a pot of lightly salted water to a boil. Add linguine pasta, cook until al dente; drain.

2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook about 6 minutes, stirring constantly.

3. Stir parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto and cook until thickened (about 4minutes).

4. Stir in shrimp, and cook until they turn pink, about 5 minutes. I also like to add a can of mushroom pieces at this point.

Serve over hot linguine.

Feta Stuffed Chicken

1/2 container of crumbled basil/tomato Feta cheese mixed with 2 teaspoons of light cream cheese. Set aside.

4 large chicken breasts, slit down the horizontal and stuff with cheese mixture. Use toothpicks to secure.

Heat 2 tablespoons of olive oil with a teaspoon of crushed garlic on the stove on medium to high heat. Cook all four chicken breasts in this mixture until both sides are "white" (I find it easier to do 2 at a time). Place all four chicken breasts on a tinfoil lined baking sheet. Place in the oven for 20 minutes at 325degrees.

Allow the olive oil/garlic mixture to cool. With 10 minutes left on the chicken add 1/3 cup of chicken broth to remaining mixture (I also add a little more garlic). Bring to a soft boil, one boiling turn down. Add fresh spinach, slivered almonds to liquid. Continually stir so all spinach is evenly coated. If you cook it too long the spinach becomes limp. Squirt lemon juice on an mix around (1 generous teaspoon).

Serve chicken on top of spinach. Sprinkle remaining feta on top.

Szechwan-Style Chicken

1 lb skinless, boneless chicken breasts diced into even pieces

1/3 c teiyaki sauce
3 tablespoons of Szechwan Spicy stir-fry sauce
2 teaspoons of cornstarch
(mix these three ingredients together and set aside)

Dice 1 large onion
Cut up 1 small - medium head of broccoli
Dice 1 medium red pepper
2 cups pea pods
1 can of drained baby corn
1 can drained whole mushrooms

In your wok, just cover the bottom with oil and heat on medium -high

Add your onion, heat until opaque. Add broccoli, and sweet peper, stir-fry aprox 1 minute. Add your fresh pea-pods, heat for 2 minutes. Remove all veggies and set aside.

Cook HALF of your chicken through.

Remove.

Cook the other HALF of your chicken.

Add all chicken back to your wok, and push chicken out of the center. Add your sauce to the middle of the wok. Let it heat until thick and bubbly.

Add your veggies, including corn and mushrooms. Stir your veggies/chicken/sauce together until every thing is well coated.

Serve over white rice of noodles.

Crock-Pot Pork Tenderloin

1 can condensed cream of mushroom soup
1 can condensed golden mushroom soup
1 can condensed french onion soup
1 can mushroom pieces (drained)

Several potatoes peeled and diced.
2-3 carrots cut into rounds.

1 2lb pork tenderloin

Pour all soups in your crock-pot. Place your tenderloin in the middle. Spoon mixture over the top of the pork. Place sliced carrots and potatoes around the pork tenderloin.

Cook on LOW setting 6-8 hours

(I had it in for 12 hours and it was still delicious!)