Irresistible Pan Fried Potatoes

This is such a great recipe. It makes a great side dish, and it goes great with breakfast. It’s easy and the flavor is incredible. The key is to make sure the potatoes get crispy to bring out the flavor.

Ingredients

• 6 large regular potatoes
• 1 medium onion (the onion makes this recipe)
• 3 garlic cloves
• 1/4 teaspoon paprika
• salt
• pepper
• 2-4tbs cooking oil

Directions

1. Microwave potatoes for 5-6 minutes to soften all the way through.
2. Cut potatoes in half then into bite size pieces about 1 inch cubes
3. Dice onion and mince garlic.
4. Add 2-4TBS cooking oil to skillet and heat oil
5. Saute garlic and onions until they are half cooked.
6. Add potatoes and paprika
7. Cook on medium heat until tender and browned.
8. When done, add salt and pepper to taste.

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Jalapeno Monterey Jack Chicken Penne

What attracted me to this recipe was the jalapeño monterey jack cheese. Monterey jack cheese is my favorite cheese. I like the spiciness and the creaminess. This recipe is excellent. It’s super simple, inexpensive, and it has a restaurant quality about it. It might not be the most visually appealing meal, but the flavor is appealing enough. One tip I recommend is instead of pouring the sauce over the pasta, mix the pasta in to the sauce so that the sauce gets inside the penne. This will allow the sauce to get into the pasta, and just makes it even better. I did not do that when we had this for dinner, but we had the leftovers for lunch and I tried it. It really did make a difference.

Ingredients:

• 3 tbs of bacon bits (pre-cooked do not use immitation, or bacos)
• 2 boneless chicken breasts (pre-cooked or 1 small can of chicken)
• 3 tablespoons butter 
• 1 small onion, diced 
• 1/2 bell pepper, diced 
• 2 garlic cloves, minced 
• 1 jalapeno pepper, chopped (I use a mild jalapeno)
• 3 tablespoons flour 
• 1 cup chicken broth 
• 1/2 cup milk 
• 8 ounces of shredded jalapeno monterey jack pepper cheese 
• 1/4 cup sour cream 
• 16 ounces penne pasta

Directions:

1. Over medium heat sauté in butter, bacon bits, bell pepper, onion, jalapeno pepper, and garlic until just tender.
2. Stir in the flour and cook for 1 minute. 
3. Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly. 
4. Stir in cheese and sour cream; then add the cooked chicken.
5. If the sauce is too thick, add the remaining 1/4 cup chicken broth
6. Cook penne pasta according to package directions, drain well, then add to sauce.

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Swanson Simmered Italian Rice

I never thought this recipe would be anything special, but I needed a quick side dish and I had all the ingredients. I happened to be looking through a magazine when I found it, decided to make it that night. It’s a great recipe. We were all big fans of it. The flavor is excellent. I didn’t use Swanson broth because I didn’t have any, but I did have homemade both in the freezer which worked perfectly.

Ingredients:

• 1 3/4 cups of chicken broth
• 1 tsp italian seasoning crushed
• 3/4 cup of uncooked long-grain white rice
• 1 cup of chopped spinach
• 1/2 cup grated parmesan cheese

Directions

1. Heat broth and italian seasonings in 2-qt saucepan over a medium-high heat to boil
2. Stir rice and spinach in saucepan. Reduce heat to low. Cover and cook 20 mins, or until rice is tender. Stir in cheese. Serve with additional cheese.

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Southern Fried Chicken Batter

I found this recipe by looking online for the ultimate fried chicken breading. I think I have found the holy grail of fried chicken breading/batter. This recipe reminds me of KFC, but probably better. I have now used it twice, and just love it. The flavors just pop out! You can find the original recipe here.

Ingredients:

• 2 beaten egg
• 1 cup milk
• 2 teaspoon paprika
• 1/2 teaspoon poultry seasoning
• 4 teaspoons garlic salt
• 2 teaspoon black pepper
• 2 cup all-purpose flour

Directions:

1.      Beat the egg and milk together in a bowl.

2.     Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.

3.     Put the chicken in the bag, seal it and shake to coat it.

4.     Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

5.     Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

6.     Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

7.     Drain it on paper towels and serve.

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Dad's Southern Green Beans

Ingredients

• 1 lb fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup cooked ham, or bacon chopped
• 1/4 cup butter or margarine
• 1/4 cup water
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a pot cook your bacon or ham about half way just before it turns crispy.
• Combine all other ingredients in saucepan.
• Bring to a boil.
• Cover and reduce heat to a simmer.
• Cook 15 minutes for canned green beans, and 30-45minutes for fresh green beans.

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Microwave Potato Chips

This is a fun recipe, but it is time consuming. You can only put so many chips in the microwave at the same time, or they will take forever to cook. Also make sure that your rounds are cut the same thickness, if not some will be over cooked, and some will be under cook. This recipe is great, but it take a long time to make enough for a family to eat.

Ingredients:

• 3-4 medium potatoes
• No stick cooking spray
• Season Salt, or you choice of seasoning

Directions:

1. Scrub potatoes and cut into 1/16-in.-thick slices.
2. Spray the slices on both sides with no stick cooking spray and lightly sprinkle season salt.
3. Arrange on a microwave safe plate, or the plate inside your microwave (do not overlap).
4. Microwave on high for 3 minutes; turn and microwave 3 minutes longer or until chips are dry and brittle. If you have a turning tray in your microwave then cook for 6 minutes total without flipping the chips
5. Repeat with remaining potatoes, oil and seasonings.
6. Let chips cool for at least 1 minute before serving.

Store in an airtight container

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Old Fashion Corn on the Cob

The results of this recipe was a true delight. The corn turned out sweet and juicy, and it was easy too. Get your pot going, drop your corn in, and it’s done!

Ingredients

• 1/2 gallon water
• 1/3 quart milk
• 2 tablespoons butter
• 1/3 teaspoon salt
• 1/3 teaspoon red pepper flakes (optional)
• 4 ears fresh corn, shucked and silk removed

Directions

1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 10 minutes.
3. Remove the pot from the heat and let stand until needed.
4. Drain and drizzle with margarine.

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Red Lobster Cheddar Bay Biscuits-Top Secret Version

This is a good recipe, but my biscuits seemed to turn out a little dry. They didn’t want to get done in the middle, then the outside seemed too done. Next time I plan on making them smaller so they will cook a little more evenly. The flavor is excellent.

Ingredients

• 2 1/2 cups Bisquick baking mix
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• 3/4 cup cold whole milk (or white wine)
• 1/4 teaspoon garlic powder

Brush on top

• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1 pinch salt

Directions

1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.

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Snappy Wacky Pasta Salad

This turned out really good.. quick and easy!

Ingredients:

• 3 Cups uncooked Wacky Mac or Regular Spiral Pasta
• 1 TBSP Minced Onion
• 1 TBSP Minced Bell Pepper
• 1/2 tsp Pepper or ground pepper corns
• 1/2 Cup Low Fat Three Cheese Ranch Dressing (I used Kraft)

Directions:

1. Cook Pasta as directed on the package. Don't over cook.
2. Rinse with cold water and set aside
3. Mix ground pepper in the dressing so that the pepper is well mixed in.
4. In a small bowl combine minced onion, minced bell pepper, pasta and dressing.
5. Over with plastic wrap and chill for 4-6 hours or speed set in the freezer for 10-15mins

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Monterey House Candy

When I was a kid we ate at MONTEREY HOUSE often. I don't even think they are around anymore, but I have great memories of the candy they would give you after your meal. This recipe taste just like it to me!! Yummy! (some of my blopps are messy... I was in a hurry because it was getting too stiff! WATCH OUT)

Ingredients:

• 1 c. brown sugar
• 1 c. white sugar
• 2/3 c. canned milk
• 1/2 c. oleo or butter
• 2 c. chopped nuts

Directions:

• Put all ingredients together in a sauce pan.
• Cook until your candy thermometer hits 240 degrees.
• Remove from heat
• Let it cool until your candy thermometer hits 150 degrees (About 15mins)
• Beat until it's stiff. ... It won't take long
• Drop on ungreased wax paper by a teaspoon.
• Allow to cool about 30 mins or until solid

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