Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

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Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Coke Brined Fried Chicken

Ingredients:

  • 5 cups Coke
  • 1 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 4 cloves garlic, sliced
  • 4 teaspoons hot sauce
  • 6 chicken thighs and 6 legs
  • 3 cups flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

Directions:

  1. In a large bowl combine the coke, salt, thyme, garlic and hot sauce.
  2. Pour over the chicken parts.
  3. Let marinade about 6 hours.
  4. In a large bowl, combine the flour, salt, pepper, paprika, onion powder, garlic powder and cayenne pepper.
  5. Coat the chicken with the flour mixture.
  6. Fry until golden brown.
  7. Finish at 350 until the juices run clear.

Teriyaki Pineapple Chicken

Ingredients:

  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoon paprika
  • 4-6 pounds chicken legs and thighs
  • 1/2 cup canola oil
  • 20 ounce can of crushed pineapple
  • 1/2 cup water or chicken broth
  • 1/4 cup packed brown suger
  • 1/2 cup Worcestershire
  • 1/2 cup yellow mustard
  • 4 teaspoon corn starch
  • 2 tablespoons cold water

Directions:

  1. Preheat oven to 350.
  2. In a small bowl, combine garlic, salt, pepper and paprika.
  3. Sprinkle mixture over chicken and let sit.
  4. Heat the oil in a pan over medium high heat.
  5. Brown chicken and place into a roasting pan.
  6. In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
  7. Pour over chicken.
  8. Baked covered 1 1/2-2 hours.
  9. Uncover and cook for an additional 20-30 minutes.
  10. Remove chicken to a platter and keep warm.
  11. Transfer liquid into a small saucepan.
  12. Bring to a boil.
  13. Combine cornstarch and water.
  14. Add to liquid and let thicken.
  15. Pour over chicken and serve.

Adapted from:  http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks

Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks family recipe

Beef Burgundy Stroganoff

Ingredients:

  • 1/4 cup butter
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 can consomme
  • 1/2 pound mushroom, sliced
  • 1 pound beef tenderloin, sliced
  • 1/4 cup onion, chopped
  • 2 tablespoons flour
  • 3 tablespoons burgundy wine
  • 1/4 teaspoon pepper
  • 1 cup sour cream

Directions:

  1. Melt butter in skillet.
  2. Saute onion, garlic and mushrooms.
  3. Add beef, cooking until no longer red.
  4. Add flour, lemon juice, wine and consomme.
  5. Add salt and pepper to taste.
  6. Simmer 10-15 minutes.
  7. Fold in sour cream.
  8. Serve over crepes or noodles.

Source:  Marks family recipe.

Easy Peasy Mac ‘n Cheesy

Ingredients:

  • 1 pound elbow macaroni or shells
  • 1 egg
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 2 teaspoons yellow mustard
  • 1 pound cheese, shredded

Directions:

  1. Cook pasta in salted, boiling water until al dente then drain.
  2. In a small bowl, beat the egg and set aside.
  3. In a large pot, melt the butter.
  4. Sprinkle in the flour and whisk to combine.
  5. Cook the butter/flour mixture for a couple of minutes.
  6. Add the milk and cook for 5 minutes or until thickened.
  7. Add the mustard and whisk to combine.
  8. Take about a cup of your sauce and add it to the bowl with the egg.
  9. Whisk as you add as to not scramble the egg.
  10. Transfer the sauce/egg mixture back into the pot.
  11. Add your cheese and stir well.
  12. Add in the drained pasta and stir to combine.
  13. Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.

Source:

http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html

Stuffed Pork Tenderloin

Ingredients:

  • 2 whole garlic ears
  • Drizzle of olive oil
  • 2 pork tenderloins
  • 8 oz. cream cheese (at room temperature)
  • 1 bunch, fresh chives, finely chopped
  • 8-12 slices bacon

Directions:

  1. Slice the top off of each ear of garlic.
  2. Drizzle with olive oil.
  3. Place in foil tent and bake at 350 for 1 hour.
  4. While garlic is roasting, remove excess fat from pork tenderloins.
  5. Butterfly the tenderloins by cutting lengthwise down the middle
  6. being careful not to cut all the way through.
  7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
  8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
  9. Divide cream cheese in half and spread over the tenderloins.
  10. Spread chives over the cream cheese.
  11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
  12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
  13. Remove from heat and let rest for 10 minutes.

Source:  https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/

Marsala Marinated Pork Tenderloin

Ingredients:

  • 1/2 cup soy sauce
  • 3/4 cup Marsala wine
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 1/4 cup olive oil
  • 1 pork tenderloin
  • 1 pound bacon

Directions:

  1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
  2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
  3. Let the pork marinate 3 hours to overnight.
  4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Buttermilk Fried Chicken

Ingredients:

  • 1 quart buttermilk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 3-4 pounds chicken pieces
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoon garlic powder
  • 2 tablespoon onions powder
  • 1/2 teaspoon cayenne pepper
  • 2-3 cups vegetable oil for frying

Directions:

  1. Whisk together the buttermilk, salt, pepper, and cayenne in a bowl.
  2. Place the chicken into a flat container with a lid or in a gallon zip lock bag.
  3. Pour the buttermilk mixture over the chicken.
  4. Marinate in the refrigerator for 4 to 8 hours.
  5. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, onion powder and cayenne in another plastic bag or bowl and combine.
  6. Transfer one marinated chicken piece at a time into the dry ingredients, and shake well to ensure complete coverage.
  7. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  8. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil.
  9. When the oil is hot, shallow fry the chicken in batches until golden brown.
  10. Place on a cookie tray and bake at 350 for 30-45 minutes or until the chicken reaches 165 degrees internally.

Source: My kitchen