FESTIVE CHICKEN FAJITAS

My husband and I met while attending Virginia Tech.  Being poor college students at the time, most of our dates involved free admission venues and one of them happened to be VT football games.  We would jokingly complain we were always given student tickets in the nose-bleed section of the bleachers.  But, times have changed.   Tech football  is a powerhouse now and the seats we complained about back then sell for an unmentionable amount of money since the stadium today dwarfs itself from its once humble beginnings. 

So with the advent of big screen TV's and not wanting to pay the big $$$,  we have begun a tradition with other Virginia Tech friends of gathering together for the games in the comfort of our family rooms.  We have a great time playing armchair quarterbacks, rooting for our team and enjoying a great meal at halftime.    The recipe below is one of the favorites that I have made that is perfect for a holiday season casual get together.  It is a one-stop crowd pleaser - meat, vegetables and carbs all rolled into one festively colorful and deliciously tangy meal.   

                                                            INGREDIENTS
                                                                

                                   2 Roasted Chickens (Store roasted in deli section)
                                                    6 Peppers - 3 Red, 3 Green
                                                             6 Sweet Onions
                                  1/4 cup + 2 Tbsp. Light Sodium Worchester Sauce
                                        1/4 cup + 2 Tbsp. Light Sodium Soy Sauce
                                       1 tsp. McCormick Montreal Steak Seasoning
                                        *1 1/2 cups Vidalia Onion Vinagrette Dressing
                                                             1/4 cup Olive Oil
                                                                   Tortillias

Makes about 12 fajitas.  

*I used to buy Vidalia Onion Vinagrette Dressing in a twin-pak from Costco.  I have not been able to find it any longer at my local Costco.  If you cannot find it at yours, I have included an Amazon link that I purchase it from now.  Please click below...

Oak Hill Farms Vidalia Onion Vinaigrette Twin Pack, 33.8 Ounce Bottles   

DIRECTIONS:

STEP 1:  Slice up peppers & onions.  In pan, saute in olive oil until start to soften.  Then place in crock pot.

STEP 2:  Slice up white meat from roasted chickens and stir into peppers and onions mixture in crock pot.

STEP 3:  Stir in 1/4 cup + 2 Tbsp. (=3/8 cup) Worchester Sauce, 1/4 cup + 2 Tbsp. (=3/8 cup) Soy Sauce, 1 tsp. Montreal Steak Seasoning & 1 1/2 cups Vidalia Onion Vinagrette Dressing.

STEP: 4:  Pour mixture into crock pot, stir completely and cook for 3-4 hours. 

                                                                Enjoy
                                                            ~ Debbie ~

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees                                                                 

BEEF STROGANOFF

If you are looking for a deliciously easy meal on a cold winter day, this classic beef stroganoff recipe is for you.  Hearty and rich, flavored with sour cream and cream cheese, the sauted mushrooms and tender beef cubes melt in your mouth.  This is my favorite kind of  "no fuss" meal. I can simmer it in the crock pot all afternoon while I go about my Christmas preparations. The best part is I usually make a double batch and freeze the leftovers to pull out at a later date for impromptu football games, unexpected guests and mostly other busy days! 

                                                            INGREDIENTS

                                                3 pounds Pot Roast cut meat

         2 cans (10.75 ounce) Golden Mushroom Soup (DO NOT USE CREAM OF MUSHROOM!)

                                           2 tablespoons Worcestershire Sauce

                                              4 cloves Garlic (finely chopped)

                                                          1/2 cup Water

                                                     1 Beef Bouillon Cube

                                       1 medium Red Onion (finely chopped)

                                     3 cups Portobello Mushrooms (chopped)

                                                   3 ounce Cream Cheese

                                                     1/3 cup Sour Cream

                                      1/2 teaspoon Garlic Powder (or to taste)

                                               1 teaspoon Salt (or to taste)

                                           1/2 teaspoon Pepper (or to taste)

                                                          Egg Noodles

DIRECTIONS:

Step 1:  Cook beef at 350 degrees until brown on the outside but pink in the middle (approximately 45 minutes).  This allows some fat to cook off the meat making the meat leaner but still juicy.

Step 2:  In crock pot, add soup, worcestershire sauce, chopped garlic, water, bouillon cube, red onion, garlic powder, salt and pepper.  Stir together and then add beef (cubed) ensuring it is covered by liquid.  Cook on high for 6 hours.  Add more water if necessary over time. 

Step 3:  A half hour before serving, saute mushrooms and add to crock pot.

   

Step 4:  About 15 minutes before serving, cook egg noodles in separate pan in boiling water on stove.

Step 5:  While egg noodles are still cooking and ten minutes before serving, add cream cheese and sour cream to crock pot mixture, mixing thoroughly.

Step 6:  Serve beef stroganoff over strained egg noodles.  If you prefer rice to egg noodles, it is just as yummy over rice.
                                                                        
Want more recipe ideas?  Click below.
Pineapples & Palm Trees
                                                             ~ Debbie ~                                                                  

HOME FOR THE HOLIDAYS BBQ

 

My daughter taught me this deliciously easy slow cooker BBQ recipe.  This is a perfect meal to serve out-of-town guests over the holidays, as you simply put it on in the morning and go out and have fun with them all day.  What's more wonderful than coming home to a house filled with the tangy aroma of BBQ?  Because it lends itself to casual dining, it is also a great crowd pleaser while watching your favorite football team this holiday season.  This recipe is best served on a warm Kaiser roll, and don't forget to check out my Cole Slaw recipe for the perfect side dish or topping!

                                                             INGREDIENTS

                                          4-6 pounds Pork Shoulder or Pork Butt

                   2 18 oz. bottle BBQ Sauce Hickory Smoked (Or whatever you like best!)
                                                  2 chopped Onions (browned)

                                                             1 cup Ketchup

                                                  1/2 cup White Wine Vinegar

                                                 2 tbsp. Worcestershire Sauce

                        1 tsp. Liquid Smoke (You can find this in the BBQ Sauce aisle)

                                                                2 Bay Leaf

INSTRUCTIONS:

STEP 1:  Preheat oven to 350 degrees.

STEP 2:  Bake Pork Roast for about 45 minutes or until brown on the outside but not fully cooked on the inside.

STEP 3:  While Pork Roast is baking in oven, turn slow cooker on high and mix in 2 bottle Hickory Smoked BBQ Sauce, 2 chopped and browned onions, 1 cup Ketchup, 1/2 cup White Wine Vinegar, 2 tbsp. Worcestershire Sauce, 1 tsp. Liquid Smoke and 2 Bay Leaf. 

STEP 4:  After 45 minutes in oven, remove Pork Roast and drain excess drippings before placing Pork Roast into slow cooker.  Make sure BBQ Sauce coats all sides of meat.

STEP 5 Stir occasionally so it doesn't stick to bottom of slow cooker.  Pork Roast will gradually tear apart allowing more of the sauce to penetrate the meat.  Cook for 4-6 hours or until meat is completely shredded.

SERVING SUGGESTION:  My husband's favorite way to eat it is on a bun embellished with Cole Slaw.

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees

                                                            ~ Debbie ~

YULETIDE LASAGNA

This savory and filling lasagna dish is always a hit even for the pickiest of eaters.  The best part of all is that it can be prepped well in advance of the holidays, leaving you free to enjoy your family and friends.  It is filled with creamy cheeses and topped with an exceptionally flavorful sauce.  I make certain to include it in my Christmas Eve Buffet as it has proven to be a crowd favorite.  I always serve it piping hot from the oven next to the spaghetti so that people can garnish their plateful with additional sauce if they so desire.  While this recipe is definitely for meat eaters, it can easily be modified for those non-meat eaters by replacing the ground beef and sausage with vegetables (zucchini, broccoli, etc.).  Buon Natale! - Merry Christmas in Italian :-) 

                                                               INGREDIENTS

                                                                    Lasagna

                                                           12 Lasagna Noodles
                                                        2 Tablespoons Olive Oil
                                                        1 Pound Ricotta Cheese
                                                   1 Pound Mozzarella Shredded
                                                      1/2 Cup Parmesan Cheese
                                                            1/2 Teaspoon Salt
                                                              2 Eggs (Beaten)
                                              Fresh Parsley for garnishing (Optional)
        
                                                             Spaghetti Sauce

5 Jars (1 lb.10 oz./jar) Ragu Traditional (A family favorite, your family favorite may work even better)
                                                             1/3 Cup Sugar
                             4 Pounds Ground Beef (I use Laura's Lean Ground Beef)
    1 Pkg. (20 oz.) Bob Evans Original Links Sausage or Sweet Italian Pork Sausage (any brand)

Makes 12 servings

SPAGHETTI SAUCE INSTRUCTIONS:

STEP 1:  Turn slow cooker to high setting.  Pour 5 jars of Ragu Traditional or favorite pasta sauce into slow cooker.  Add 1/3 cup sugar and stir until mixed thoroughly.

STEP 2:  Brown 4 pounds ground beef in fry pan over stove.  Place browned ground beef in strainer to drain off excess grease.  Add strained browned ground beef to pasta sauce and sugar in slow cooker.

STEP 3:  Cook 1 package (20 oz.) sausage thoroughly in frying pan over stove.  Drain off excess grease from sausage.  Add sausage to pasta sauce, sugar and ground beef in slow cooker.

NOTE:  I have tried Turkey Sausage and it just doesn't add the same great taste to the sauce.  

STEP 4:  Cook in slow cooker for 10 hours, stirring occasionally. 

HINT:  I usually make this pasta sauce in advance and freeze.  I use small glass Pyrex baking dishes to store and freeze sauce so I can thaw the amount I need so as not to have waste.  A 4.8 cup Pyrex baking dish serves approximately 2 people.  A 6 cup Pyrex baking dish serves approximately 3 people.  These are estimates and do not take into account if you are feeding growing young men :-)  !!!!

LASAGNA BAKING INSTRUCTIONS:  This recipe can be made in advance and refrigerated or frozen.  If baking immediately after preparation, preheat oven to 350 degrees.

STEP 1:  Place 12 Lasagna noodles in 4-6 quarts of boiling water.  Add salt to taste if desired and 2 Tablespoons Olive Oil to keep noodles from sticking together.  (I've used other types of oil also including Vegetable Oil for this purpose.)  Boil uncovered for 8 minutes.  Stir occasionally.  Drain and set aside.

STEP 2:  Combine 1 Pound Ricotta Cheese, 1 Pound Mozzarella Shredded, 1/2 Cup Parmesan
Cheese, 1/2 Teaspoon Salt and 2 Eggs (beaten) and mix well. 

STEP 3:  Lay one lasagna noodle out flat and spread approximately 3-4 tablespoons of combined mixture from Step 2 all over flat lasagna noodle except for about 1 inch from each end.

STEP 4:  Starting with one end of lasagna noodle, roll up so combined mixture is sealed inside noodle.

STEP 5:  Place rolled noodles in 9 x 13 baking dish.  Spread 4 Cups Spaghetti Sauce over noodles making sure to cover them completely.

STEP 6:  If you are not going to refrigerate or freeze, but are ready to bake - cover top of baking dish with foil.  Place baking dish in preheated 350 degree oven and bake for 50 minutes. Then remove foil and bake for an additional 10 minutes.

STEP 7:  Optional - Remove from oven and garnish with  Fresh Parsley.

OPTIONAL:  Additional 4 Cups Spaghetti Sauce for ladling over top of baked lasagna when serving.  For buffet serving,  I place a small slow cooker or bowl next to baked lasagna for people to help themselves.

FREEZING HINT:  You can freeze uncooked lasagna in a 9 x 13 baking dish or if you wish you can break down into smaller containers.  I fit 3 rolled lasagna's in a glass Pyrex 4.8 cup baking dish.  I fit 6 rolled lasagna's in a glass Pyrex 6 cup baking dish.

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees

                                                          ~ Debbie ~

MRS. CLAUS' SIMPLY DELICIOUS SPAGHETTI SAUCE

This simple but hearty blend of beef, pork sausage and pasta sauce has exceptional flavor after melding for 10 hours in the slow cooker.    We always keep some frozen on hand, ready to be pulled out if unexpected guests arrive at dinnertime.  It is also great for when you aren't quite sure how many people you will be serving.  On Christmas Eve we open our home to family and friends.  With all the conflicting schedules of the evening we are never quite sure who will join us for appetizers, dinner or dessert so this sauce has become a staple as a side dish of our dinner buffet.  The best part is it doesn't go to waste.  Whatever is leftover goes in the freezer!   

INGREDIENTS:

5 Jars (1 lb.10 oz./jar) Ragu Traditional (Our family favorite, your family favorite may work even better)
1/3 Cup Sugar
4 Pounds Ground Beef (I use Laura's Lean Ground Beef)
1 Package (20 oz.) Bob Evans Original Links Sausage or Sweet Italian Pork Sausage (any brand)
 Fresh Parsley for Garnishing

This recipe is for a Slow Cooker - 7 quart capacity. 

Makes 12 Servings or 14 Cups

STEP 1:  Turn slow cooker to high setting.  Pour 5 jars of Ragu Traditional or favorite pasta sauce into slow cooker.  Add 1/3 cup sugar and stir until mixed thoroughly.

STEP 2:  Brown 4 pounds ground beef in fry pan over stove.  Place browned ground beef in strainer to drain off excess grease.  Add strained browned ground beef to pasta sauce and sugar in slow cooker.

STEP 3:  Cook 1 package (20 oz.) sausage thoroughly in frying pan over stove.  Drain off excess grease from sausage.  Add sausage to pasta sauce, sugar and ground beef in slow cooker.

NOTE:  I have tried Turkey Sausage and it just doesn't add the same great taste to the sauce.  

STEP 4:  Cook in slow cooker for 10 hours, stirring occasionally. 

STEP 5:  It is now ready to serve over your favorite pasta.  Garnish with fresh parsley if desired.

HINT:  I usually make this pasta sauce in advance and freeze.  I use small glass Pyrex baking dishes to store and freeze sauce so I can thaw the amount I need so as not to have waste.  A 4.8 cup Pyrex baking dish serves approximately 2 people.  A 6 cup Pyrex baking dish serves approximately 3 people.  These are estimates and do not take into account if you are feeding growing young men :-)  !!!!

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees

                                                              ~ Debbie ~

CHRISTMAS EVE CHICKEN MARBELLA

If you are looking for a Christmas Eve Dinner that is stress free - try Italian!  We've been doing it for years at our house, and it's always a favorite of our family and friends and lends itself well to being prepared and refrigerated in advance.   This Chicken Marbella recipe is my sister-in-law's direct from Italy, and let me tell you it's not only a crowd pleaser around our table, but is actually best when prepared and marinated 24 hours in advance.  You can relax and enjoy the hustle and bustle of Christmas Eve Day knowing your main dish for the evening meal is waiting for you in the refrigerator! 

                                                            INGREDIENTS

                                                    1 1/2 Cup Dry White Wine
                                                      1 1/2 Cup Brown Sugar
                                                    3/4 Cup Red Wine Vinegar
                                                           3/4 Cup Olive Oil
               1 Garlic Bulb, Minced (About 1 Tablespoon) or 2 Teaspoons Garlic Powder
                                                1  Bottle (0.5 oz.) Dried Oregano
                                                 1  Tablespoon Coarse Sea Salt
                                                        2  Teaspoons Pepper
                                                            6   Bay Leaves
                                                    3   Pounds Chicken Breast
                                  1   Package (12 oz.) Pitted Bite Size Dried Plums
                                                1   Cup Pimento-Stuffed Olives
                                                      1   Jar (3.5 oz.) Capers
                                                   Fresh Parsley for garnishing

Makes approximately 10-12 servings.

Serve with Rice or Pasta with Pesto.

HINT:  This recipe tastes best if prepared, refrigerated and marinated overnight. If not preparing ahead of time, preheat oven to 350 degrees.

INSTRUCTIONS:

STEP 1:  Combine 1 Cup White Wine, 1/2 Cup Red Wine Vinegar, 1/2 Cup Olive Oil, 1 cup Brown Sugar, 1 Garlic Bulb - Minced, 1 Bottle Dried Oregano, 1 Tablespoon Coarse Sea Salt, 2 Teaspoons Pepper and 6 Bay Leaves into a 9 x 13 baking dish mixing well.

STEP 2:  Slice 3 pounds chicken breasts into about 1 inch slivers.  Before arranging sliced chicken in 9 x 13 baking dish, stir the 9 ingredients well that has been combined already in baking dish.  Place chicken in baking dish, coating both sides with the combined mixture.

STEP 3:  Arrange 1 Package Dried Plums, 1 cup Pimento-Stuffed Olives and 1 Jar Capers on top of chicken.

BAKING INSTRUCTIONS:   Bake at 350 degrees for 50 minutes to 1 hour, basting frequently if needed.  Remove from oven and serve from baking dish or transfer chicken, dried plums, pimento-stuffed olives and capers to platter (sprinkling 3/4 cup pan juices over top).  If served from platter, pour remaining pan juices into gravy boat and set along side platter for easy pouring.  Garnish chicken with fresh parsley.

FREEZING INSTRUCTIONS:  I have prepared this recipe well in advance and freeze in 9 x 13 baking dish so it is ready to pop in the oven for a crowd at a moment's notice.  I also prepare and separate into smaller baking dishes for smaller servings.  A 4.8 Cup Pyrex baking dish holds approximately 1/2 pound of sliced chicken and makes about 2 servings.  A 6 Cup Pyrex baking dish holds approximately 1 pound of sliced chicken and makes about 4 servings.

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees
                                                   ~ Debbie ~
                                                 

CHRISTMAS FRENCH TOAST CASSEROLE

This French Toast recipe is one of my favorites.   It is SO easy and ideal to serve Christmas morning!  This is definitely an alternative to traditional french toast, as it is baked instead of pan-seared.  As a result, it's as easy as a casserole and still tastes like traditional french toast, the best of both worlds!  I prepare it on Christmas Eve and refrigerate overnight so when I wake up Christmas Day all I have to do is pop it in the oven.  The cinnamon, vanilla, fruit and sugar fill the house with sweet smells of Christmas while we are opening our gifts.  The best part is when the gift unwrapping is finished, I pull it piping hot out of the oven and we are ready to eat!

                                                            INGREDIENTS

                                                            1/2  Cup Butter
                                                     1 Cup Light Brown Sugar
                                                       4 Tablespoons Sugar
                                               5 Teaspoons Cinnamon (Ground)
                                                     3 Apples (Granny Smith)
                                                  1/2 Cup Cranberries (Dried)
                                                        1 Loaf French Bread
                                                  1 Tablespoon Vanilla Extract
                                                           1 1/2 Cups Milk
                                                            6 Eggs (Large)

Makes 6-8 servings

DIRECTIONS:

STEP 1:  Melt 1/2 Cup Butter.  In a 13 x 9 inch baking dish, mix melted butter with 1 Cup Light Brown Sugar and 1 Teaspoon Cinnamon. 

STEP 2:  Peel, core and slice 2 Apples (Granny Smith).  Add sliced apples and 1/2 Cup Cranberries to mixture in baking dish stirring well.  Then evenly distribute mixture over bottom of baking dish.

STEP 3:  Cut French Bread into 1 inch slices and place evenly on top of mixture in baking dish. 

STEP 4:  Stir together, 1 Tablespoon Vanilla Extract, 1 1/2 Cups Milk, 6 Eggs and 2 Teaspoons of Cinnamon.  Pour mixture on top of bread.  Once top of bread is soaked with mixture,  turn each slice of bread over so both sides will be soaked with mixture. 

STEP 5:  Cover and refrigerate 4-24 hours.

STEP 6:  Right before placing in oven to bake mix together 4 Tablespoons Sugar and 2 Teaspoons Cinnamon and sprinkle on top of bread.

BAKING INSTRUCTIONS:  Preheat oven at 375 degrees.  Bake 40 minutes covered with aluminum foil.  Then remove aluminum foil and bake an additional 5 minutes. Total baking time is 45 minutes.

SERVE WITH FAVORITE TOPPINGS - Powdered Sugar, Syrup, Fruit, Whipped Cream

Want more recipe ideas?  Please click below...
Pineapples & Palm Trees

                                                              ~ Debbie ~