Tilapia Parmesan

3/4 cup grated Parmesan cheese

1/4 cup butter, softened

2 TBS mayonnaise

1 Lemon, juiced

1/4 tsp fresh ground black pepper

1/8 tsp onion powder

2-4 tilapia fillets

 

 Preheat oven broiler.  Grease a broiling pan or line it with foil.

 In a small bowl, mix together Parmesan, butter, mayo, and lemon juice.  Season with pepper and onion powder.  Mix well and set aside.

 Arrange tilapia fillets on the prepared pan.  Broil a few inches from the heat for 2-3 minutes.  Flip the fillets over and broil for a couple more minutes.

Remove from the oven and spread Parmesan mixture over the fillets.  Broil for 2 more minutes, or until the topping is browned and the fish flakes easily with a fork.  Be careful not to overcook.  

 

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Man-Pleasing Chicken

Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon

Preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. Put a 1.5 pound package of chicken thighs into an oven-proof baking dish.  Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.  Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.  Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.

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Melt in your mouth chicken

4 boneless chicken breast halves
1 cup mayonnaise
½ cup freshly grated parmesan cheese
1 ½ teaspoons seasoning salt
½ teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonnaise, cheese and seasonings.

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

After I tried this recipe, I found it to be kind of average.  Not bad, but not wow either.  Hubs liked it.

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Pork Tenderloin

 

 

Pork Center Cut Loin Filet by Hormel

McCormick Bag and Season Herb Roasted Pork Tenderloin packet

 

All of these directions are on the packet, but I'll put them here just to prove how easy it is! Preheat oven to 350.   The plastic bag comes in the packet...just take it out, put it in a pan and place the pork tenderloin inside.  Sprinkle the seasoning mix evenly over the tenderloin and turn to coat. Close bag with the nylon tie that comes in the packet and cut 4 small holes in the top of the bag.  OK, the directions on the packet say to bake in the lower half of your oven for 25 -30 minutes. However, I followed the directions on the tenderloin and it told me to bake it for 45 minutes. Go with what your tenderloin directions say because it will depend on how big of tenderloin you buy.  Let it stand for 5 minutes before slicing.

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Crock Pot Beef Roast

1 beef roast (I prefer chuck) sized to fit your crockpot
1 package Hidden Valley Ranch Dressing mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup very warm water
diced potatoes
baby carrots

 Place vegetables in bottom of crock pot.  Place roast on top of vegetables. In a bowl combine the envelopes of mixes together.  Sprinkle on top of the roast and veggies.  Pour in 1/2 cup warm water. Cook on low for 6-7 hours.
For the gravy, just pour the liquid from your crockpot into a sauce pan and bring to a boil. I usually thicken with a cornsatrch slurry. Some cornstarch mixed with cold water. Make sure the drippings are boiling before you add the cold water mix. Makes a delicious gravy.

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Quick Chicken Salad

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
3/4 cup light mayonnaise
1 cup red grapes, halved
1 green onion, diced
1 stalk celery, diced
1/2 cup diced apple
salt and pepper to taste
pecans or cashews, optional


In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

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Taquito-Enchilada Bake

1 (20-oz.) can red enchilada sauce

1

(20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed

1 1/2 cups shredded 3-cheese Mexican blend, divided
1 (16-oz.) can refried beans, heated
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional)

Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings.

Preparation Time: 10 minutes
Baking Time: 25 minutes

Serving Suggestions: This family favorite can be made with José Olé® Mini Chimichangas.

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Honey Garlic Pork Chops

1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each 

(cracked pepper? corn starch?)

In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Suggestions:  Marinate before hand, and could bake in juices at 375 for 30 - 40 minutes.

Hobo Dinners

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon (or sauteed kielbasa)
cooked corn
sliced onion
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.  You could also cook these in the oven at 350 for 30 minutes.

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Mom's Bean Soup

1 lb. dried beans (about 2 cups) (Dad's recipe called for red beans.  I use pinto since that's what I have)
1 smoked ham hock
1 lb. smoked sausage
2 onions (chopped)
1 g. pepper
1 bunch g. onion (chopped)
2 stalks celery (chopped)
1 qrt. chicken stock
1 qrt. water
2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. sweet basil leaves
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. dried oregano leaves
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper

I usually half it for our family.  If I don't have a ham hock I just use diced ham.
Soak beans overnight.  Brown sliced sausage in PAM coated soup pot.  Remove sausage and set aside.  Cook onion, g. onion, g. pepper, and celery until transparent.  Add chicken stock, sausage, beans, water, spices, and ham hock.  Simmer 2-3 hours minimum.  Remove ham hock and allow to cool.  Trim meat and put back in soup.  Simmer a little longer.
Dad's note when he gave me this recipe is that he used bratwurst type sausage, and possibly not even the ham.

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz's, sshh don't tell my lactose intolerant hubbie)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick)

 In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

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Parmesan Crusted Tilapia

• 3 -4 tilapia fillets , depending on size
• ¼ cup breadcrumbs or ¼ cup crushed Ritz cracker
• ¼ cup grated parmesan cheese
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• salt
• pepper
• garlic powder
• olive oil

Directions:

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.  Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.  On a different plate, pour 1 tbsp lemon juice.  Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.  Dredge fillet in the parmesan mixture patting it all over to coat.  Place in an oiled baking dish, repeat with remaining fillets.  Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.  Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.  

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Oven Baked Barbecue Ribs

• 4 lbs pork ribs
• ¾ cup light brown sugar
• liquid smoke, to taste
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• ½ teaspoon ground red pepper (optional)
• 2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray) 

Preheat oven to 300 degrees f.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the brown sugar, paprika, garlic powder, and red pepper to make the rub.

Brush the ribs with a little liquid smoke (don't overdo it).

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven, remove top layer of foil.

Increase oven temperature to 350.

Cut ribs into serving sized portions of 2 or 3 ribs.

Brush on sauce.

Bake for 15 minutes on each side.

Alternately, you can grill or broil the ribs to cook on the sauce.

Original source found HERE.

Chicken, Bacon, and Cream Cheese Mini Taquitos

1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder

dash Dried dill weed

dash Garlic powder
dash Ground black pepper

 So yummy and so easy. I just used small whole wheat tortillas rather than cut out circles. And I used store-bought guacamole.

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.

2.Stir the bacon, cream cheese and chicken in a medium bowl.

3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.

4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.

5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.

6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

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