Greens Stuffed Roasted Chicken

this is a very good recipe by Robert Irving, its fun to make, and easy, just grab what you need in the garden! The vegetables are from the garden!

Seasoning:

• 2 teaspoons cayenne
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Chicken:

• 2 cups raw mustard greens, shredded
• 1/2 cup thin sliced red onion
• 1/2 cup diced fresh peaches
• 1 whole fresh chicken (3 pounds average)
• 1/2 cup clarified butter

Directions

For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.

For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.

Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

Pacific NorthWest Salmon Burgers!

1 lb salmon, broken up very small, you can use leftover or cook a couple steaks up to use.
1/2 c. black beans, drained, rinsed and mashed up
1 small clove garlic, finely chopped
2 T. white wine]
1/4 t. cayenne pepper or flakes
2 t. ponzu sauce
2 T.  extra virgin olive oil or the oil you have
2 T. finely chopped giner or 1 t. ginger pd
3/4 c. vidalia onions or what you have or 1/4 c. dehydrated onions
zest of 1 lemon
freshly gd. pepper
pinch of salt

Mix all ingredients together in a large bowl. Form patties by hand. About 3/4 inch thick.

Over midium heat, heat olive oil. Cook patties 5 minutes on each side or until golden.
Serve with a whole wheat bun, brown rice and a side of salad.

BAKED Cheesey SPAGHETTI

1 lb. hamburger or elk or venison
salt
pepper
4 garlic cloves

2 -3 T. honey
Italian seasoning
canned spaghetti sauce or your own spaghetti sauce
1 lb. cooked spaghetti
Cheese, (shredded) colby or American or what you have

Cook spaghetti. Fry hamburger. Add all four seasonings. Fry until done. Drain grease. Add spaghetti sauce and stir.
Put some sauce and cheese in bottom of caserole dish, next add a bit of noodles, then sauce and cheese, continue on till your done and ending with sauce on top. or you could lay the noodles in the caserole and Pour sauce over spaghetti then sprinkle cheese on top to cover sauce. Or mix it all together and then put it in the caserole dish!" top with cheese!
Bake preheated oven 350 degrees until cheese is melted.

My Baked Spaghetti!!

My Baked Spaghetti

box of spaghetti noodles
1 jar of prepared spaghetti sauce or the canned kind
1 jar of whole or diced tomatoes or the canned kind
1 sm. can tomato paste
1 T. beef paste, bouillon or 1 cube
2 T. honey or if no honey use brown sugar!
lots of any type of cheese-3 or 4 cups
1 lb elk, beef, venison, chicken or turkey hamburger
salt and pepper to taste
2 t. garlic pd
8x11 baking dish

1. Bring water to boil for the spaghetti noodles. Add them when boiling
2. Fry hamburger, add salt, pepper, and garlic pd.
3. Add spaghetti sauce, whole tomatoes, and tomato paste to hamb. mix, stir it up real good!
4. Add the beef bouillon an honey, mix
5. Cook mixture on top of stove for about 1/2 hour
6. Grate what ever cheese you choose, and whatever amount you choose
7. When noodles are ready, drain and put back in pot, add sauce mix. Also add about 2 cups of the cheese. Mix well.
8. Pour in a baking pan, put in oven for 1/2 hour, cover with foil.
9. You can also add onions and mushrooms, serve with green salad and garlic bread

Garlic Bread

1 c. mayo
1 cube butter or marg.
5 cloves garlic, diced small
1 loaf of sourdough, French or Italian bread
Mix all together, spread on bread. Broil in oven for about 2 minutes! Watch, don't burn it!

Dry Rub Ribs!

Dry Rub Ribs

2 pounds baby back ribs

For the Rub:
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon smoky paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour
the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on
a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. These are also good with my bbq sauce all over them!

Shrimp Stir-Fry w/ Lemon Rice!!

Shrimp Stir-Fry with Lemon Rice
*this is very good!! a whole meal!

Prep: 15 min, Marinate: 15 min, Cook: 20 min.
• 1 cup chicken stock
• 1 cup water
• 1 cup long grain rice (i use whatever rice i have)
• 3 Tbs. lemon juice
• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 2 Tbs. peanut oil (i use peanut when i have it but really any oil will do)
• 1 lb. medium shrimp, peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Oriental sesame oil (i use just plain sesame oil)
• 6 ounces snowpeas\cooked
• 2 cloves garlic, minced
• 3 scallions, thinly sliced
Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice and fluff with a fork. While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes. Combine remaining cornstarch and cold water with sherry, sesame oil, remaining soy sauce and remaining sugar in a jar with a tight-fitting lid. Shake vigorously and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry snowpeas 2 minutes, or until almost tender. Discard all but 2 tsp. oil from skillet. Add shrimp, marinade and garlic and stir-fry 1 minute over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute, or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.

Sesame Green Beans
Prep: 5 min, Cook: 10 min.
• 1 lb. green beans, trimmed and cut into 1/2 inch pieces
• 2 Tbs. sesame seeds
• 2 Tbs. soy sauce
• 2 tsp. Oriental sesame oil (again i just use plain sesame oil)
• 1/8 tsp. nutmeg
Place green beans in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until almost tender. Heat a heavy nonstick skillet over medium high heat. Add sesame seeds. Shake skillet constantly until sesame seeds are golden. Reduce heat to medium low and stir in soy sauce, oil and nutmeg. Add green beans and toss.

Very Good Pot Roast!!!!!

Pot Roast w/ Mushrooms
i found this on foodnetwork site, its very good in crock or oven.
6 servings

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup( can also make mushroom sauce.)
1/2 cup Chardonnay(I use other wine if I don’t have chardonnay or leave it out)
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Note: I also just cook it in the oven for about 3 hours depending on size of roast.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

My Shish Kobobs!!

This is how I make my Shish Kabobs!

I start out by marinating the meat for a day. For this recipe I used a chuck roast and chicken breasts and cut
them up in squares. Tossed them in a Ziploc bag with homemade bbq sauce for the beef and homemade teriyaki sauce for the chicken!

The next day i cut up Vegetables, mushrooms, garlic, red and green peppers, cherry tomatoes, limes, red onions, and a pineapple(leaving the skin on). The vegetables are from my garden, so the meal wont be costing very much!! If you want, you can also marinate the vegetables for an hour or so, any longer they seem to break down and get soft.

Soak the skewers for a few hours if you remember!!

When everything is all ready and assembled on your counter start kabobing!

After everything is skewered i run my sauce brush over the meat and vegetable with some of the marinade!

Now you can either grill the kabobs or cook them in the oven. My grill is broke(dh says i used it to much! hahah!) so i had to cook mine in the oven and our smoker. For the oven i cooked at 35o degrees for 25-30 minutes, and put it on broil at the end to get it crispy and carmelized looking for about 5 min. watching carefully!

*During the cooking time I spread some marinade over the kabobs a couple more times as they were cooking.
Gee i just realized I forgot to take a done picture!!hahahah next time!!

debbie

Teriyaki Chicken on a Stick!

Teriyaki Chicken on a stick!
30 skewers

Marinade:
2 c. teriyaki sauce (recipe is onsite if you need one)
4 T sesame oil
1/4 t minced garlic
1 lemon, juiced
1 T. sugar
2 lb boneless, skinless chicken thighs ( i use chicken breasts also, flattened)
1 T. sesame seeds, toasted

Soak the skewers in water for 1 hour or longer if you want to keep from burning later. Mix all marinade ingredients together in bowl or plastic bag large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and toss in the marinade, cover, and refrigerate for at least 1 hour, can marinate longer if you want.

heat 375 degrees F.

place 1 chicken strip on each skewer towards the end of the stick(so you can grab onto it!), and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.

you can also put some vegetables on the skewers! garlic, lemons, limes, round tomatoes, onions, mushrooms, etc. just baste with some teriyaki sauce or a sauce you like!!

also you can grills these on the grill! very good!
debbie

SLOPPY JOE STUFFED PEPPERS

SLOPPY JOE STUFFED PEPPERS

1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic;drain fat.







Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes.







Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender. Makes 6 servings Can be frozen

Kalua Pig

Kalua Pig

4-5 pound pork butt
2½ tablespoons Hawaiian salt (substitute kosher salt)
2 tablespoons liquid smoke
1 banana leaf (substitute 5 or 6 whole, unpeeled bananas or just use foil)
5 or 6 ti leaves (substitute aluminum foil)

Make several shallow long cuts along the roast or poke all over with a fork. This allows the salt and liquid smoke to seep into the meat. Rub with salt and liquid smoke. Wrap the roast with banana leaf . Cut the ribs from the ti leaves and wrap over the banana leaf. also you can use foil for both banana and ti leaves, . (Ti leaves can often be bought from the local florist). Tie good with twine. Roast in a 325-350 oven for about 45 minutes per pound. When meat is done, remove coverings and shred pork. I cook my pig in those foil deep pans so i can just throw them away when done.