Grilled Chinese Chicken Kabobs

Another delicious recipe from one of my favorite blogs, Six Sisters' Stuff.  These kabobs are simple with lots of flavor!

Ingredients:

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces (1 breast per person)

Directions:
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).

Top with sliced green onions and serve with Grilled Caramelized Pineapple.

Cheeseburger Wraps

This recipe comes from Six Sisters' Stuff.  This tastes better than it sounds.  

Ingredients:
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
These go perfectly with our Baked Tater Wedges and Fry Sauce!

This recipe from: http://www.sixsistersstuff.com/2013/07/cheeseburger-wraps.html#gGD8qf5KMBO4sdGG.99

Chicken Rolls

375 degree - 20 minutes

(May be frozen uncooked and then cooked for 25-30 minutes.)

Chicken Rolls:

2 cups cooked chicken, beef or turkey- small pieces

6 ounces Cream cheese, softened

1/4 teaspoon pepper

2 Tablespoons minced Chives

4 tablespoons butter, softened 

1 small can mushrooms (optional)

Slivered Almonds

2 cylinders of Crescent Refrigerated Rolls 

Optional Bread coating:

1 package stuffing, 

1/4 cup melted margarine 

Gravy:

1 can Cream of Chicken soup

enough milk to thin to a gravy texture (about 1 cup)

CHICKEN ROLL DIRECTIONS:

Combine cream cheese, (optional mushrooms), butter and pepper until smooth.  Stir in meat.  Separate rolls into 16 sections and divide the meat filling equally on each roll.  Roll up each roll and tuck corners under.  If adding, bread coating, dip top of each roll in melted margarine and then stuffing mix.

 

Bake on ungreased cookie sheet, leaving 1 inch space around each roll.  Bake at 375 degrees for 20 minutes or until browned.

GRAVY DIRECTIONS:

Combine Cream of Chicken soup with milk and heat.  Just before serving, put gravy over top of each cooked roll.

Recipe from Phyllis Nicoll & Sue Hirst, Country View Ward

Chicken Roll Recipe Calories = 3682/16 rolls = 230 calories per roll   

Gravy Calories =600/16 tbs = 38 calories per Tablespoon

Chive and Onion Mashed Potatoes

This recipe comes from Real Mom Kitchen.  They are scrumptious and easy.

INGREDIENTS:

2 1/2 pounds baking potatoes, peeled and quartered (this is about 7 russet potatoes)
1 (8 oz.) tub Chive and Onion cream cheese spread

   or make your own Chive & Onion Cream Cheese Spread
1 Tbsp butter
milk
salt to taste

DIRECTIONS:

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.

Drain potatoes and mash. Mix in the cream cheese, butter, and enough milk to reach desired consistency. Makes 8 1/2 cup servings.

Recipe Adapted form Taste of Home Cooking School Spring 2011 issue

BBQ Ribs

This recipe come from Six Sister's Stuff.  I love their recipes.  These were delicious!  Easy to make too.  I used regular country pork ribs, cooked them all day long in the crock pot.  Because I was worried that they would literally fall apart, since I had boneless country pork ribs, I used my electric grill and finished it up smothering them in BBQ Sauce. I served them with a spinach salad. Yummy!

Ingredients:
1 (2-3 lb) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)

Directions:
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).

Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).

Serve immediately and enjoy!

Recipe slightly adapted from Domestication in Progress.

Orange Creamsicle Jell-O

This Jell-O is so simple but gets so many compliments when it is served of how wonderful it is.  It is so funny to me because it is the easiest Jell-O recipe I make.

 

INGREDIENTS:

2 cups boiling water
1 large box Orange Jell-O (6 oz.) or other flavor

1/2 cup cold water
2 cups Cool Whip, thawed (that is about 75%-80% of the carton)

            OR 1 1/2 cups Whipping Cream, 1 tsp vanilla, 1/3 cup powdered sugar

DIRECTIONS:

Place orange Jell-O in a large bowl. Pour in 2 cups boiling water. Stir until completely dissolved.   Add 1/2 cup cold water. 

Stir in 2 cups (about 75-80% of the basic Cool Whip carton) of Cool Whip. It will melt. The mixture will be opaque. It will separate into a two layer Jell-O as it chills.  Pour into 8” square pan.  Chill until firm (preferably overnight).   Cut into squares. I cut 6x6 for 36 squares.

This recipe comes from  The Food Librarian

Red-and-White Mostaccioli

This recipe comes from The Food Nanny Rescues Dinner (Liz Edmonds), pg. 73

INGREDIENTS:
1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (see below)
1 (26-ounce) jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, pour half the Alfredo sauce, half the spaghetti sauce, and 1-1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Alfredo Sauce

INGREDIENTS:
1/2 cup (1 stick) butter
1 (3-ounce) package cream cheese (softened)
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper

DIRECTIONS:

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the heavy cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. Cook and stir for desired consistency.

2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.