Parmesan Chicken

The recipe for this one is written on a used piece of ordinary lined paper.  Humble origins for such a glorious meal. 

Parmesan Chicken: 

Ingredients:

1/2 cup Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon oregano
1 teaspoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts
1/4 c margarine, melted

Instructions:

Line broiler or 15x11 pan with foil
Combine Parmesan, bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl
Roll chicken strips in margarine, then Parmesan mixture
Bake 400 for 20-25 minutes uncovered.

Serve with rice. 

Beef Stroganoff or Russian Beef

Beef Stroganoff: 

Ingredients:

2 tablespoons bacon fat
2/3 cup finely chopped onion
2 pounds round steak
1 can (4 oz) sliced mushrooms
1 can (8 oz) tomato sauce
1 cup sour cream
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons flour
2 tablespoons water

Instructions:

Cut steak into 1" cubes.
Melt bacon fat, cook onions and garlic until soft.
Add meat, cook about 10 minutes until brown.
Add rest of ingredients except flour and water.
Lower temperature and cook about 2 hours.
During last ten minutes of cooking, mix flour and water and stir into mixture to thicken.
Serve over egg noodles.

Serves 8

Sidenote: this is a great one to toss in the slow-cooker and simmer during the day... Enjoy!

Roast, Potatoes, and Carrots

Mostly we love all food.  Any shape, color, size, or flavor, we'll give it a try and probably like it.  But out of all these possibilities of delicious food, there is one recipe/meal that consistently gets us pumped: Roast, Potatoes, and Carrots.  It's why we called this recipe collection what we did.  It's why we get up in the morning.  How we celebrate big events or long weeks that are over.  It is the pinnacle of all good food.  Expend almost no effort and you're still on the right track.  Can you believe it?

Roast, Potatoes, and Carrots: 

Ingredients:

Chuck Roast (poundage can match the number of people you're cooking for)
1-2 tbs olive oil
1/2 cup red wine (merlot or cabernet work well,but whatever is on hand will do)
Lowry's Seasoning Salt
3-4 cups water
2 tsp dried rosemary
2 tsp dried thyme
2 tsp garlic powder (or 2-3 cloves of fresh garlic)
1 bay leaf
3-4 whole peppercorns (or 1 tsp ground pepper)
a dash of soy sauce
3-4 potatoes, diced
4-5 carrots, peeled, chopped

Instructions:

Heat olive oil in cast iron skillet. 
Sprinkle roast with seasoning salt and brown in the skillet.
Add wine and simmer for a minute or two, continuing to turn the roast.
Pour roast and wine into crock-pot.
Cover with water, rosemary, thyme, garlic, bay leaf, pepper, and soy sauce. 

Simmer on high for 5 hours, then low for 3 more (the longer you simmer, the more tender the meat)
About an hour before serving, add potatoes and carrots to the slow-cooker. 
 
Serve with fresh bread.  

Note: take leftover juice to make a simple gravy to pour over the meat and potatoes.  So delicious!

Enjoy!

Broccoli Cheese Soup

Guaranteed to give Panera a run for its money, this soup is cheesy and rich.  Perfect to brighten our Novembers.

Broccoli Cheese Soup: 

Ingredients:

3/4 cups onion (sauteed in 2 tbs butter)
2 1/2 cups water
6 bouillon cubes (chicken)
8 oz noodles
1 tsp salt
10-16 oz broccoli
3 cups milk
1/2 tsp garlic
1/2 pound Velveeta

Instructions: 

Saute onions; add water and bouillon and bring to boil
Add noodles and salt and cook five minutes
Add broccoli, garlic, and milk and cook another 5 minutes or until broccoli is tender
Add velveeta and cook until melted
Serve with bread

Steak Soup

November! This marks the official downhill slope into Christmas. It also marks the beginning of cold blustery days and long dark nights.What better to celebrate this cold, blusteryness than with a bowl of warm soup and some freshly baked bread?  We say not much!

Steak Soup

Ingredients:

1 stick butter
1/2 cup all-purpose flour
4 10 oz cans beef consumme
1/2 cup diced fresh carrots
1/2 cups celery
1/2 cups onion
1 8 oz can chopped tomatoes
1 1/2 tsp kitchen bouquet
2 beef bouillon cubes
1/2 tsp black pepper
1 tsp accent
1 10 oz package frozen mixed veggies
1 lb ground beef steak, browned and drained

Instructions:

 Place butter in a soup pot and allow to melt without browning. 
Add flour to butter and stir to form a smooth paste. 
Cook over medium heat, without browning for three minutes, stirring constantly. 
Add the consumme to the flour-butter mixture and stir until smooth and slightly thickened.
Bring to full boil. 
Add the fresh vegetables and seasoning with the tomatoes to the boiling soup.
Bring back to a boil, then reduce heat and simmer for 15 minutes until vegetables are almost tender. 
Add frozen vegetables and the browned ground steak meat.
Simmer an additional 15 minutes.

Serves-8