SIMPLE RECIPES EASY AND FUN

Cooking should be fun and easy. This is all about sharing recipes and mixing ingredients that really work.
When cooking for yourself or family is easy and fun it really brings out creativity in someone. You should just let yourself go and be super creative.

Here are some easy and really tasty recipes that work well:

I just love this easy Chicken dish that we make all the time.

About 8 chicken thigh's (skin on or off)
1 can cream of mushroom soup
1 c. sour cream
pinch of black pepper
Your favorite seasoned salt
Sliced mushrooms or carrots

Butter the bottom of the casserole dish. Place the chicken in casserole dish and sprinkle with seasoned salt.
Combine remaining ingredients and pour over the chicken.
Sprinkle top with paprika for color if you wish
Bake 45 to 60 minutes in a preheated 350 degree oven.
Serve over spinach noodles or rice.

Easy and inexpensive dish for the whole family.

I love this one:


EASY BEEF STROGANOFF

1 to 1/2 pounds thin sliced beef (slice beef against the grain or have your butcher do this for you)
1 package egg noodles
1 can of beef broth
1/2 onion sliced
1/4 stick butter (or 1tbs olive oil)
1 tbs flour
4 oz sour cream
1 pkg mushrooms

Prepare noodles as directed.

Fry beef in a little oil on med-high heat quickly on both sides. (do not over cook)
Add onion slices and butter. let melt for about two minutes then add flower and mix well.
Slowly add can of beef broth and sliced mushrooms. let simmer on low heat covered for about 20 minutes or so.
After 20 minutes or so then ad Sour Cream and pour over noodles. Ready to serve and really tasty.

Enjoy!

Come fall and winter this is one of my family favorites:

TACO SOUP

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 small can sliced black olives
1 large cans diced tomatoes, un-drained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn
Pinch of red pepper flakes for some heat if you wish.

Brown meat and onion. Drain.
Add seasonings.
Add cans of beans,tomatoes and corn with water and all.
Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.
When serving add a bit of grated cheese or sour cream on top.
This simple soup is perfect for cold nights.

Easy Slow Cooker recipe:

1 lb. beef cubes
1 can beef broth
1 small can cranberry sauce (jellied is okay)
1 chopped onion
1 package sliced mushrooms
1/4 teaspoon each: marjoram, thyme, rosemary &garlic
1 cinnamon stick
Salt and Pepper to taste


Instructions:

Brown meat and onions and place in crockpot along with rest of ingredients. (You can smash the cranberry sauce if you are using the jellied type)
Cover and cook on low for 6 - 8 hours. You may thicken an hour before serving if you wish. (Scoop out about a quarter cup of the hot broth, let it cool and mix in 2 tablespoons Wondra flour and put back into crockpot.)
Serve over noddles or rice

Try this for dinner:

"A quick and easy dinner. This goes great with garlic bread and a salad."

1/2 cup uncooked elbow macaroni 1/2 cup uncooked elbow macaroni
1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can whole kernel corn, drained
1 teaspoon garlic powder 1 teaspoon garlic powder
1 1/2 pounds ground beef 1 1/2 pounds ground beef
1 (8 ounce) can tomato sauce 1 (8 ounce) can tomato sauce
1/2 onion, chopped 1/2 onion, chopped
1 cup stewed, diced tomatoes 1 cup stewed, diced tomatoes
salt and pepper to taste salt and pepper to taste
Added To Shopping List!
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.


Pork Chop Dinner:


6 pork loin chops (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice
My folders:


DIRECTIONS:

In a skillet, brown pork chops on both sides in oil; drain. Place chops in a slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice if desired.

Quick Taco Dinner:

Ingredients
1 lb lean ground beef
2 cups water
1 (1 1/4 ounce) package taco seasoning (I use Old El Paso)
2 cups Minute Rice
1 cup shredded cheddar cheese
1/4 teaspoon pepper
coarsely crushed tortilla chips
sour cream (or desired toppings)
Directions
1Brown meat in large frying pan on medium-high heat; drain.
2Add water and seasoning mix to frying pan and stir.
3Bring to boil.
4Mix in rice.
5Sprinkle with cheese and cover.
6Cook on low heat for 5 minutes until done.
7Top with desired toppings and enjoy.


Quick And Easy Fish Fingers:


RECIPE INGREDIENTS:

2 eggs
2 tablespoons water
Salt and pepper, to taste
1 1/2 cups seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 pounds fillet of sole
1/4 cup olive oil
1 lemon, cut into wedges
Tartar sauce (optional)

Directions:

1. In a bowl, beat the egg, water, and salt, and pepper to taste. In a separate bowl, mix the bread crumbs and Parmesan cheese.
2. Rinse the fish and cut it into 4- by 2-inch sticks. Lightly coat the fish with the egg wash, then the bread crumbs.
3. Heat the olive oil in a large skillet over medium-high heat. Add the fish and cook until golden, about 3 minutes on each side.
4. Remove the fish from the pan and set on a paper-towel-lined dish.

Serve with lemon wedges and tartar sauce.
Makes 6 servings.

Homemade Chicken Fettuccine


Ingredients:

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil.
Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through.
Season with garlic salt and pepper.
Add whipping cream and cook until thick, stirring constantly.
Add parmesan cheese when at desired consistency. Serve over noodles.

HOLLIDAY RECIPES :

Wild Rice, Almond and Mushroom Stuffing or Pilaf
I’ve stuffed turkeys with this savory mixture of wild rice, mushrooms and almonds, and I’ve also served it as a side dish. Either way it makes a welcome addition to my Thanksgiving table.


1 1/2 quarts chicken stock, turkey stock, or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage (to taste)
Freshly ground pepper to taste


1. Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.

2. Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings. Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

Yield: Enough for a 14- to 18-pound turkey.

Advance preparation: You can make this pilaf a day or two ahead and keep it in the refrigerator.