Buffalo Wing Soup

This is modified from A Year of Crockpotting, which is a really fun blog:

-2 cups cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour
--2 cups 1% milk
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce

Mix melted butter and flour. Put everything in crockpot on low for 8 hours.

Grown-Up Grilled Cheese

This is what I make for the parents when the kids have grilled cheese:

2 slices whole wheat bread
Ranch dressing mixed with Chipotle Tabasco Sauce
sliced purple onion
sliced tomatoes
mozzarella
sharp cheddar cheese

Saltine Toffee

A friend of mine calls this crack on a plate. I don't disagree. It is so easy to make that I find I make tray after tray of it during the holidays to take to various events. If you have sprinkles of any sort you can customize it for whatever holiday or occasion.

Over medium heat, mix two sticks of butter and a cup and a half of sugar until well blended.

Arrange a single layer of saltines on a foil-lined cookie sheet.

Pour butter and sugar over crackers and bake at 400 for five minutes.

Pour a bag of chocolate chips on top and wait a few minutes. Spread the chips.

Chill and break into chunks.

Nutty Barley Bake

This is from Taste of Home.

Ingredients:

* 1 medium onion, chopped
* 1 cup medium pearl barley
* 1/2 cup slivered almonds or pine nuts
* 1/4 cup butter
* 1/2 cup minced fresh parsley
* 1/4 cup thinly sliced green onions
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 cans (14-1/2 ounces each) beef broth
* Additional parsley, optional

Directions:
In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper.
Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired. Yield: 6 servings.

Asian Chicken Slaw

Another one from Family Fun; I don't always put chicken in in.

RECIPE INGREDIENTS:

* 1 (16-ounce) bag coleslaw mix
* 1 pound cooked chicken, shredded
* 1 bag deluxe stir-fry mix
* 1 cup sliced scallions
* 1/2 cup chopped cashews (optional)

Dressing:

* 1/4 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons smooth peanut butter
* 1 tablespoon sugar
* 2 cloves garlic, minced
* 1 teaspoon freshly grated ginger
* 1/2 cup canola oil
* 1 tablespoon sesame oil

1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.

Baked Lentils with Cheese

1 package (12 ounces) lentils, rinsed
2 cups water
1 bay leaf
2 tsps salt
1/4 tsp each pepper, marjoram, sage, and thyme leaves
2 large onions, chopped
3 cloves garlic minced
1 16 oz can tomatoes
2 large carrots, cut in 1/8 inch slices
1 stalk celery, thinly sliced
1 green pepper, seeded and chopped
2 tablespoons chopped fresh parsley
1 1/2 cups (6 oz.) sharp cheddar cheese, shredded


Place lentils in a shallow 3 quart casserole or 9 by 13 inch baking dish along with the water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes with liquid from can.

Bake, covered, in a 375 degree oven for 30 minutes.

Remove from oven and stir in carrots and celery.

Cover and bake for about 40 minutes more, or until vegetables are tender.

Remove from oven and stir in green pepper and parsley. Sprinkle cheese on top.

Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.

African Chicken

Ingredients

* 4 each chicken drumsticks and thighs (about 21/2 lb)
* 2 cans (14 1/2 oz each) petite cut diced tomatoes with zesty jalapeños
* 1/2 cup creamy peanut butter


Cooking Instructions

Remove skin from chicken by grasping it with paper towels and pulling it off.

Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 to 5 hours or low 7 to 9 hours until chicken is tender.

Carefully lift chicken (it’s fall-off-the-bone tender) onto serving plates, spoon on sauce and garnish with chopped cilantro, if desired.

Apple and Cheese Whole Wheat Muffins

Ingredients
• 1 ¼ cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup lightly packed brown sugar
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp nutmeg
• 1 egg
• 1 cup plain yogurt
• 1/3 cup vegetable oil
• 2 cups diced peeled apples
• ½ cup shredded old cheddar cheese

Directions - Makes 1 dozen
1. Pre-heat oven to 375˚ F (190˚ C)
2. In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and nutmeg
3. In another bowl, combine egg, yogurt, oil, apple and cheese. Add dry ingredients, stir just until moistened
4. Spoon batter into prepared muffin cups
5. Bake in preheated oven for 20 minutes or until muffins are firm to the touch

Bacon and Cheese Strata

From Family Circle Magazine:

Ingredients

* 8 slices whole wheat bread
* 2 scallions, chopped (including some of the green)
* 8 strips cooked bacon, chopped
* 1 cup shredded sharp cheddar cheese
* 1 can (14 ounces) diced tomatoes, drained, patted dry
* 3 eggs
* 1-1/2 cups milk
* 1/8 teaspoon black pepper
* 1/8 teaspoon hot-pepper sauce

Directions

1. Coat shallow 2-quart baking dish with cooking spray. Arrange half the bread in single layer in dish, cutting to fit. Cover with half the scallions, bacon, cheese and tomatoes. Repeat for a second layer.

2. Combine eggs, milk, pepper and hot-pepper sauce. Pour over casserole; cover. Can be made ahead and refrigerated for up to 2 hours.

3. Heat oven to 375°F. Bake, uncovered, at 375°F for 45 minutes or until lightly browned. If browning too quickly, cover loosely with foil.

Okonomiyaki

1. Mix 1c whole wheat flour and 3/4c water in a large bowl.

2. Stir in 4 eggs, 4 oz. cooked meat (I usually use bacon), and half a bag of shredded cabbage.

3. Heat oil on a griddle.

4. Pour enough batter to make a pancake-sized cake and cook.

5. Serve drizzled with Okonomiyaki sauce.

Layered Greek Dip

This is from BH & G and is in the running for my all-time favorite food.

Layer in a glass pie plate:

cream cheese mixed with Greek seasoning
hummus
sliced black olives
diced cucumbers
diced tomatoes
green onions
feta

Serve with Wheat Thins or pita chips.

Waffles

In a blender, mix 1c milk, 1c plus 1T whole wheat flour, 2 eggs, 4T oil, 2t baking powder, 2T sugar, and 1/2t salt. Blend.

Thai Beef and Noodle Salad

Cook two packages of raman noodles but don't add the packet. If using red bell pepper, dice. Mix 3/4c peanut butter with 1/4c chicken stock, 1 T soy sauce, and a little garlic in a small pan. Heat leftover beef and slice. Slice cucumber. Serve.

Tomato and Bean Soup

This soup is an amazing combination of easy and good.

Run a can of drained, rinsed white beans through the food processor and put in a pan. Run a can of diced tomatoes through the food processor and put in a pan. Add to the pan another can of drained, rinsed white beans and diced tomatoes. Heat.

Chili

This is from Allrecipes. Sometimes I brown the beef and then put it in the crockpot.

INGREDIENTS

* 2 pounds ground beef
* 2 onions, chopped
* 4 cloves garlic, minced
* 2 tablespoons chili powder
* 2 teaspoons salt
* 4 (14.5 ounce) cans stewed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans, drained and rinsed

DIRECTIONS

1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Spicy Rice Pilaf

This is from Taste of Home magazine and is a classic dinner for us.

Ingredients:

* 1/2 cup chopped onion
* 2 tablespoons olive oil
* 2 cups chicken or vegetable broth
* 1/4 cup dried lentils, rinsed
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 cup salsa
* 1 cup uncooked long grain rice
* 1 cup frozen corn
* 1 teaspoon chili powder

Directions:
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

Thanksgiving Stuffing

This is from the magazine Family Fun and, while its southwestern-ish flavor isn't entirely traditional, it is my favorite stuffing for Thanksgiving.

RECIPE INGREDIENTS:
10 cups corn bread cubes (18 corn muffins should do)
1 pound bulk pork sausage, sliced into 1/2-inch thick disks
2 cups chopped onion
2 ribs celery, finely chopped
1 red bell pepper, chopped
1 cup frozen corn kernels
3 to 3 1/2 cups chicken stock
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground sage
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten

1. Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl.

2. Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees.

3. Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again.

4. Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.

The Pioneer Woman's Favorite Salad

I love The Pioneer Woman Cooks. And this is by far my favorite salad, too! I have modified it somewhat.

SALAD INGREDIENTS:

1 packages whole wheat linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced purple cabbage
1/2 head Napa cabbage
1/2 to 1 bag baby spinach
3 sliced scallions
1 sliced cucumber
chopped cilantro, one bunch
handful of cashews

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped

Fried Rice

This is modified from a blog called My Kitchen Snippets and is one of my all-time favorite dinners.

1) Make three cups of rice in rice cooker.
2) Scramble two eggs and set aside.
3) Heat up big pan on high heat and add some oil. Put in 1 t ginger and 2 t garlic and stir fry until lightly brown.
4) Add in 1c of any meat, stir fry for about 20 seconds, then add in a bag of mixed vegetables.
5) Add in the rice and egg and 1 T oyster sauce, 3T soy sauce, and 2T fish sauce. Continue the stir fry for 2 minutes until everything well mixed. Check seasoning and lastly add in 2 green onions.
6) Serve warm.