TIA GFY Recipe blog

Ingredients:

1 cup low-sodium chicken broth - we recommend using 1 1/2 cups
1/2 cup chopped onion
1/4 cup plus 2 t Dijon Mustard
6 garlic cloves, minced
2 t Worcestershire
1/8 t hot pepper sauce, such as tobasco - we couldn’t taste it at all, though, so recommend using 1/4 t
2 t butter
2 t olive oil
Chicken breasts
1 t dried thyme, crumbled
Chopped fresh parsley

Directions:

1. Combine broth, onion, mustard, garlic, Worcestershire and hot sauce in small bowl

2. Melt butter with oil in heavy skillet over medium-high heat

3. Season chicken with salt and pepper

4. Add chicken to skillet with thyme - cook until golden brown (about 10 minutes), turning occasionally

5. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is cooked through (about 20 minutes)

6. Transfer chicken to platter and cover with aluminum foil to keep warm

7. Boil mustard mixture in skillet until reduced to sauce consistency, stirring occasionally (about 7 minutes)

8. Pour sauce over chicken

9. Sprinkle with parsley

This is a modified Rachel Ray recipe that DH makes for me.  So yummy, and healthy too!

Salt
1 1/2 pounds ground chicken
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon, 1/3 palm full, fennel seeds
1/4 cup tender sun-dried tomatoes (available in pouches or tubs in produce section)
1 cup, 20 leaves fresh basil, divided
2 tablespoons extra-virgin olive oil, plus some to drizzle
4 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
Pepper
Whole wheat pasta (any kind)

Preheat oven to 400 degrees F.

Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop the pasta in boiling water and cook according to package directions.Stir basil into sauce to wilt it. Drain pasta. Remove balls from oven and add to pasta, equally distributing them.  Then top with sauce and gently toss to combine.

Sauce:
1 can tomato puree (28 oz) + 1 can of water
1 can tomato paste (12 oz) + 1 can of water
2 cloves of garlic, peeled
2-4 pork short ribs or 3 pieces of chicken or a package of italian sausage/brats
2 green peppers, cut into halves or quarters (easier to remove from sauce at the end), seeds removed
1 tbsp salt
1 tbsp sugar
Basil, oregano and crushed red pepper to taste
 
Stir above ingredients together and put on medium-high heat. Let it come to a little bubble while making meat balls. Watch to make sure it doesn’t scorch.
 
Meat balls:
1 lb ground chuck
1/2 cup breadcrumbs
1/4 cup romano or parmesan cheese
1 egg
1 tsp salt
pepper (to taste)
1/2 cup parsley
1/4 cup milk
 
Mix above ingredients together in a bowl with hands until very well-mixed. Form into balls and drop into sauce. After all meat balls are in the sauce, turn heart to low and let it cook (just a few small bubbles) for 2-3 hours. You’ll need to stir it every 15 minutes or so.
 
Tips: We use the italian sausage or brats and the day I make sauce we just have brats with good buns from the bakery or something. It’s really good. Another option is to either double or increase by 50% the meat ball recipe and make meat ball subs. You’ll want the meat balls to be fairly good sized.
You’ll need a really big sauce pan for this (the biggest size there is). And have some tupperware ready to freeze sauce when you’re done, for there should be plenty left over.

This is for any sized roast. I’ve used it for one that is 5 pounds and one that is 15. Enjoy!

 Bring roast to room temp. For a 10 lb roast, you’ll need at least an hour at room temp

Preheat over to 375. Season meat however you want. I use penzey’s prime rib rub or their chicago steak seasoning. SOmetimes I make up my own too.
Place meat fat side up in a shallow roasting pan

DO NOT COVER
DO NOT ADD WATER (my mom gave this to me. She liked caps for emphasis)

Put roast in oven for 1 hour. Turn off heat.

DO NOT REMOVE ROAST
DO NOT OPEN DOOR

30-40 minutes before serving, turn oven on to 375 again.

This will give you a good medium rare roast. If you are really worried, stick a thermometer in it, just don’t pull it out until the meat has rested or all the juice comes out.

Courtesy of Paula Deen- I LOVE this stuff!

2 pounds ground beef (I use turkey to be healthier)
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles (you can use just one if you’d like)

1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans (drain them first), corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.