Entrees

Caribbean Pork Chili

Cooking with Mary
Aug. 22, 2018

1 ½ lbs boneless Pork Loin Roast cut into 1 inch pieces
1 tbs Chili Powder
2 cloves Garlic, minced
½ tsp ground Chipotle Chile Pepper (optional)
½ tsp ground Cumin
¼ tsp Salt
1 tbs Canola Oil
2 14.5 oz cans unsalted Diced Tomatoes, undrained
1 15 oz can unsalted Black Beans, rinsed and drained
1 8 oz can unsalted Tomato Sauce
1 cup frozen whole kernel  Corn
1 medium Mango, halved, seeded, peeled and chopped
¼ cup fresh Cilantro
¼ cup Red Onion slivers (optional)

In a medium bowl combine pork, chili powder, garlic, ground
chile pepper, cumin and salt; toss to coat meat. In a large
nonstick skillet heat oil over medium-high heat. Cook half
the pork in hot oil until browned on all sides, stirring
occasionally. Transfer pork to a 3 1/2 or 4 quart slow cooker.
Cook remaining pork and place in slow cooker.

Add tomatoes, beans, tomato sauce, and frozen corn to pork in
slow cooker. Cover and cook on low-heat setting for 4 to 5
hours or on high-heat setting for 2 to 2 ½ hours.

For topping, combine mango, cilantro and onion and spoon
over each serving.

 


Taco Pie

Cooking with Mary
May 16, 2018

1 Baked pie shell (Bake 425 to 450 degrees for 9 to 11 minutes)

First layer:
1 lb lean Ground Beef
Brown in large skillet then add;
2 pkgs Taco Seasoning Mix
1, 15 oz can Diced Tomatoes with juice
1 small can Green Chilies (optional)
Stir all together.

Second layer:
1 c Ricotta Cheese or may substitute small curd cottage cheese
2 Eggs
Blend together until smooth

Once assembled in pie shell, bake at 350 degrees for 25 to 35 minutes
Remove from oven and top with
1 c Cheddar Cheese
Return to oven and bake for 3 to 5 minutes or until cheese is lightly browned

Allow to rest for 10 to 15 minutes before serving.
May be served with fresh lettuce, tomato and sour cream as well as salsa of your choice.

Miniature Ham Loaves

Cooking with Mary
March 28, 2018

1 lbs ground Ham
1/2 lbs ground lean Pork
1/2 lbs ground lean Beef
1 cup Cracker crumbs
2 tbs chopped Onion
2 tbs chopped Celery
1/2 tsp Salt
1/4 tsp Pepper
2 Eggs, beaten
1 cup Milk
Shape into loaves and place in a large baking dish.

Basting Syrup
1 cup brown Sugar
1/4 cup Vinegar
1/4 cup Pineapple juice
1 Tbs dry Mustard

Bake 1 1/2 hours at 325 degrees

Teriyaki Steak

Cooking with Mary
February 21, 2018

1/2 cup Soy Sauce
2 tbs Honey or Brown Sugar
2 tbs Vinegar
1 tbs Ginger Root or Powdered Ginger
2 cloves Garlic, crushed
1/4 cup Oil

Combine above ingredients and pour over 1 1/2 lbs Steak in shallow pan. Marinate 6 hours or more. Grill outside or use broiler inside. Broil 7 – 10 minutes each side for medium rare. Slice diagonally when serving. Also make delicious sandwiches when cold.

Pizza Casserole

cooking with Mary
February 7, 2018

1 lb Ground Beef
1 cup Pasta, uncooked (macaroni or other)
1 jar Pizza Sauce
1 can (small) Tomato Sauce
1 can (small) Tomato Paste
1/2 tsp each: Garlic Powder, Basil, Oregano, Italian Seasoning
1/4 cup Parmesan Cheese
8 oz Mozzarella Cheese
May also add Green Peppers, Black Olives, Mushrooms, Onion, etc.

Brown ground beef, (if using green pepper and onion, brown in skillet with beef). Cook pasta and drain. Mix beef and all other ingredients together. Sprinkle with Parmesan, bake in a preheated oven at 350 degrees for 20 minutes, then place Mozzarella cheese on top. Bake about 10 minutes longer.

Creamy Italian Chicken

Cooking with Mary
January 3, 2018

4 Boneless, skinless Chicken Breast halves, 4 ounce each
1 envelope Italian Salad Dressing mix
1/4 cup Water
1 8oz package Cream Cheese, softened
1 can (10 3/4 oz) Cream of Chicken Soup, undiluted
1 can (4 oz) Mushrooms and Stems, drained
Hot cooked pasta or rice

Place chicken in 3 Qt. slow cooker. Mix salad dressing mix and water and pour over chicken and cook for 3 hours.
In a small bowl, beat cream cheese and soup until well blended. Add mushrooms and pour over chicken. Cook 1 hour or until meat thermometer reads 170 degrees.
Serve over rice or pasta. Garnish with oregano if desired.

Herbed Turkey Casserole

Cooking with Mary.

November 29, 2017

4 cups Turkey, cut up

3 cups regular uncooked Rice

2 tbs dried Onion

2 tbs chopped Green Pepper

2 tbs Parsley flakes

1 pkg (2 oz) slivered Almonds

Sauce:

2 cans cream Celery Soup

1 can cream of Chicken Soup

1 can sliced Mushrooms and liquid

1 cup White Wine

1/8 tsp Thyme

Cook rice. Add dried onion, chopped green pepper and dried parsley to cooked rice. Add turkey. Sprinkle almonds over the top. Pour sauce over this. Cover and bake for one hour at 350 degrees.

 

 

Chops with Mushroom Gravy

Cooking with Mary 11/8/17

1/2 cup All Purpose Flour
1-2 tsp Paprika
1 1/2 tsp Salt
1/4 tsp Pepper
6-8 Boneless Pork Loin Chops
1/4 cup Butter
1/2 cup Chopped Green Pepper
1 medium Onion chopped
1/4 can Mushrooms (drained)
2 cups Milk
2 Tbs Lemon Juice
Hot Mashed Potatoes

In a large resealable plastic bag, combine first four ingredients. Reserve three Tbs. Add the loin chops, one at a time, tossing to coat. In a large skillet, saute chops in butter until golden. Place in greased 13×9 baking pan. In the same skillet, saute the onions, green peppers and mushrooms until tender. Stir in the reserved flour mixture. Gradually add milk until blended. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in lemon juice. Pour over chops. Cover and bake at 350 for 50 to 60 minutes or until meat is no longer pink. Serve over mashed potatoes.

Candy Corn Quesadillas

1 rotisserie chicken, cut up
1 jar salsa (16 oz)
1 cup frozen corn (thawed)
1/4 cup barbecue sauce (optional)
1/2 tsp ground cumin
1/2 cup butter, melted
8 flour tortillas, (10 inch)
1 jar salsa con queso dip, warmed
4 cups shredded Mexican cheese blend
2 2/3 cups crushed Nacho flavor tortilla chips, crushed
1/2 cup sour cream

In a Dutch Oven, combine the first 5 ingredients, heat through, stirring occasionally. Brush butter over one side of each tortilla. Place one tortilla in a large skillet, buttered side down. Spread with one cup chicken mixture, top with another tortilla, buttered side up. Cook over medium heat, one or two minutes or until lightly brown on bottom. Turn quesadilla. Spread 1/2 cup queso dip over quesadilla, carefully sprinkle cheese along outer edge. Cover and cook one to two minutes or until cheese begins to melt. Remove to cutting board. Sprinkle chips over queso dip. Cut quesadillas into 6 wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

Classic Chicken Divan

2, 10 oz packages Frozen Broccoli Spears

1/4 cups Butter or Margarine

6 tablespoons All Purpose Flour

2 cups Chicken Broth

1/2 cup Whipping Cream

3 Tablespoons Dry White Wine

3 Chicken Breasts, halved and cooked

1/4 cup Grated Parmesan Cheese

Cook broccoli using package directions and drain. Melt butter and blend in flour, 1/2 teaspoon salt and a dash of pepper. Add chicken broth and cook, stirring until thick and bubbly. Stir in cream and wine. Place broccoli crosswise in 12×71/2×2 inch baking dish and pour in half the sauce. Top with chicken. To the remaining sauce add cheese and pour over chicken. Sprinkle top with additional Parmesan cheese. Bake at 350 for 20 minutes or until heated through. Then broil about 5 minutes until sauce is golden. Makes 6 servings.