Grandma Audry's Beef Stroganoff

• 1.5 lbs. beef, but into bite-sized pieces (I've used various cuts depending on what was available and reasonably priced, from cross rib roasts to petite sirloin steaks and even london broil. Just choose something you love.) 
• 1 onion, diced small
• 2-3 Tbsp oil or butter
• salt, to taste
• 3 Tbsp. ketchup
• 2-3 Tbsp Worcestershire sauce
• 1 cup beef broth
• 1 small package mushrooms, sliced
• 1/4 cup flour
• 2 cups milk
• 1 cup sour cream

Heat oil/butter in a dutch oven pot (an enameled cast iron is perfect for this) over medium-high heat and add the beef. When the beef begins to brown nicely add the diced onions and a bit of salt. Cook together for a few minutes, stirring occasionally. Squeeze in the ketchup (I just zig zag it across the pan, straight out of the bottle, until it looks like enough). Shake in the Worcestershire sauce (again, this is something I eyeball, and I love Worcestershire so I err on the side of more). Pour in about a cup of beef broth and stir everything together. Lower to heat and simmer for 45-60 minutes, stirring once in a while. If it starts looking too dry add more broth. Add the sliced mushrooms, stir, and continue cooking for another 10 minutes (honestly, I don't care much for mushrooms and often leave them out. It's delicious with or without, though, traditionally they are essential. Shh, don't tell my grandma I skip them.). With a slotted spoon, remove the beef and mushrooms to a bowl and set aside. Turn the heat back up to medium-high and whisk the flour into the remaining juices left in the pot until it forms a paste. Pour in the milk and continue whisking until the paste melts into the milk and the mixture thickens. Add the beef and mushrooms back into the pot. Stir in the sour cream until everything melts together and voila! The most delicious creamy, beefy, stroganoff ever. Serve over egg noodles or rice and enjoy!

From my cousin, Annie

Chicken Zoodle Zoup

3 chicken breasts cooked and cut into chunks (I like to bake mine and season them with sage, poultry seasoning, salt, & pepper, but this isn't mandatory.  This can also be omitted for a complete veggie version.)
3 cloves chopped garlic
1 large diced onion
5 sliced carrots
4 sliced celery stalks
2 c. frozen peas
2 cartons chicken stock (or veggie)
2 bay leaves
sprigs of fresh rosemary (optional, or could use dried)
spiralized zucchini (I like to use about a pound, but you can add or take away whatever you like)

If your chicken isn't seasoned, you'll want to add the following:
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

**Note:  ALL veggies can have more or less depending on what you have available

Soften onions and garlic in some olive oil or a small amount of butter in a large stock pot.  Add carrots and celery, stirring occasionally.  Cook until veggies are tender.  Add seasonings (if your chicken isn't seasoned heavily, or if you prefer a stronger flavor) with the exception of the bay leaves.  Stir in stock and add the bay leaves.  Soup needs to simmer for about ten minutes before adding the zoodles.  When zoodles are tender, soup can be served immediately.

For CrockPot version, put it all in the crock pot and set on low for six hours or high for three hours.  Zoodles may not be as firm, but still delicious!

This recipe is mine.

Chicken Picatta

2 boneless, skinless chicken breasts, butterflied and cut in half
breadcrumbs/Parmesan cheese (or a mixture for dredging)
3 Tbs butter
6 Tbs olive oil
Lemon Pepper & salt (to taste)
2 cans chicken broth
1/2 medium onion
2 cloves garlic
8 oz. Uncooked pasta OR 1 c. rice
1 lemon
1 - 8 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts drained
1/4 c. capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese (optional)

Season chicken with salt and lemon pepper, dredge in breadcrumbs/Parmesan, and shake off any excess.  Melt butter with olive oil; when it starts to sizzle add two pieces chicken and cook for 3 minutes on each side.  Repeat with remaining two pieces of chicken.  Set aside for later.

Dump out soiled butter/oil mixture and add chopped onion and garlic to large skillet (add more oil if needed).  When onions are soft, pour chicken broth into skillet and heat until comes to a boil.  Add pasta/rice (if using long noodles, break into smaller pieces) to the broth mixture and cook uncovered 7-8 minutes until tender (for pasta) or covered for rice (for cook time, follow the guidelines on your rice package).

Zest lemon rind and then juice lemon to measure at least 2 T (you can add up to 1/3 c. of the lemon juice if you like it more lemony).   Add zest, lemon juice and cream cheese to skillet, stir until cream cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook covered, 1-2 minutes or until heated through. 

Remove from skillet, add capers (optional) and garnish with  parsley, more Parmesan cheese, or both!


Recipe adapted from Julie Mickelson (one of my very favorite people to work with!)

Chicken/Veggie Alfredo

chicken breast(s)

noodles (or for VEGGIE NOODLES: use yellow summer squash/zucchini put through a shredding mandolin slicer or spiralizer)
1 pkg. neufchatel/cream cheese
1/2 cup milk
3/4 cup parmesan cheese
1 tsp. garlic powder (or 1-2 grated cloves of garlic)
1/2 cup (1 stick) butter
salt and pepper
Italian seasoning

DIRECTIONS:
Season chicken with the Italian seasoning. Cook chicken (we always throw it on the BBQ) and let sit for a few minutes to allow juices to redistribute. While chicken is cooking, cook noodles (or steam the shredded veggies). In another small saucepan, drop in the package of cream cheese and the stick of margarine on low heat; let them melt and mix them until almost smooth. Add milk and garlic. Finally, add in the Parmesan cheese. Serve as soon as the parm melts!

-You can add sautéed mushrooms or other veggies instead of the chicken, if desired. I usually do both because, well, it's delicious.

Recipe tweaked from my fabulous MIL, Marie.

Pizza Pasta Salad

16 oz. cooked pasta

1 pint grape tomatoes, halved (or three large tomatoes, diced)

8 oz. pepperoni, quartered

2 green bell peppers, diced

1/2 large red onion, diced

8 oz. mushrooms, diced

8 oz. Mozzarella balls, quartered (or 8 oz. shredded Mozzarella)

1 small can sliced olives

Italian dressing

shredded Parmesan cheese

Combine chilled pasta with Italian dressing (just enough to coat the noodles). Add the rest of the ingredients, toss, and serve chilled.

This recipe's mine, but it's pretty similar to MANY out there!

Easy Peasy Pesto

1 chicken breast, butterflied and halved

pepper

three tomatoes

1 c. (roughly) basil leaves

1/2 c. shredded Parmesan cheese

2 T. garlic

EVOO

8 oz. pasta

Start pasta cooking in salted water. Season butterflied chicken with pepper only; there's plenty of salt flavor from the pasta and the pesto. Chicken can be pan-seared or grilled until cooked through. While pasta and chicken are cooking, chop tomatoes and basil. Set tomatoes aside and place chopped basil, garlic, and Parm into a food processor. Drizzle EVOO in as the food processor works its magic. Add just enough to for the basil, garlic, and cheese to incorporate into a sauce; I like it more chunky than oily, but go with your preference. Toss half of the pesto with cooked noodles and place on a plate. Top with half of the chicken breast, tomatoes, and more of the pesto. This recipe creates two generous helpings and is easily multiplied. By omitting chicken, you can still have a yummy veggie dish as well.

This recipe is mine! And it's one of my very favorites.

Bok Choy Pasta Salad

4 heads Baby Bok Choy OR 1-2 heads Large Bok Choy
1 bundle cilantro
12 oz (or more) Pasta--Penne/Bow-tie work well
2+ chicken breasts grilled and diced (for veggie variation, omit chicken)
2 large tomatoes diced
1/4 c. olive oil

Dressing:
1/4 c. olive oil
1/4 c. rice vinegar
1 TB. sugar

Cook pasta, drain and toss with 1/4 c. olive oil to keep moist. While pasta is cooking, clean and chop cilantro. Toss with pasta. Chop bok choy and pour dressing over it; let it marinate at room temperature for as long as you can stand it (hopefully about one hour!). Pasta mixture can be chilled while the bok choy marinates. Mix bok choy and pasta. Add diced tomatoes and diced chicken. Enjoy!

Recipe from Julie Mickelson.

Tortellini Carbonara

1 pkg. (9 oz) cheese tortellini

8 bacon strips, cooked and crumbled
1 c. heavy whipping cream
1/2 c. chopped parsley
1/2 c. grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in another saucepan, combine the crumbled bacon, cream, parsley, and cheese; cook over medium heat until warmed through. Drain tortellini and toss with cream sauce. Serve immediately.

Recipe from 5 Ingredient Favorites

Tortellini Toss

1 1/4 c. tortellini (cheese works well)
8 cherry tomatoes, halved
1/4 c. chopped green onions
6 oz. artichoke hearts, chopped
1/4 c. creamy Italian dressing

Cook tortellini according to package directions; drain and rinse. Place in bowl and add tomatoes, onions, artichokes, and salad dressing. Toss and refrigerate until serving.

Recipe from 5 Ingredient Favorites

Plantation Supper

1 lb. ground beef
1 onion, chopped
3/4 c. milk
1 can cream of mushroom soup
1 1/2 t. salt
8 oz. cream cheese
1 can corn
8 oz. cooked pasta
dash of pepper
parsley

Brown meat in skillet, drain, and add onions. Stir in milk, soup and softened cheese until blended. Add remaining ingredients and heat through. Sprinkle parsley on the top.

Recipe from my awesome mom, Carolyn!

Mexican Mac & Cheese

1/3 c. butter

1 onion, diced

1 clove garlic, chopped
1/3 c. flour
1 c. chicken stock (water works too)
1 c. milk
1/2 c. sour cream (optional--just makes it more creamy)
1 tsp-t TB. hot sauce (to taste)
1 c. Velveeta
1 c. salsa
1 can black beans
1 can corn
grilled chicken (optional--omit for veggie version)
1 pkg. cooked pasta

Melt butter and sauté onions and garlic. Add flour and cook briefly. Add chicken stock (or water) and milk; bring to a simmer. Cube and add Velveeta and sour cream. When smooth, add remaining ingredients.

Recipe created by me to mimic Ruby Tuesday's Senora Chicken Pasta.

Goop!

Brown: 1lb. Hamburger
1 medium onion chopped (I use a handful of minced onions)

Cook and drain: Large pkg. extra wide egg noodles

Mix: Hamburger/onions with noodles
1 can cream of mushroom soup
1 cup milk

Mix in gently: 1lb. Velveeta cheese chunked
1 can sliced black olives

Bake at 350 for 40 minutes or until heated through.

Recipe from my great SIL, Amy Warby.

Easy Stroganoff

1 lb. ground beef
1 medium onion, minced
1 can cream of mushroom
1/2 cup sour cream
1 pkg. mushrooms (optional)
milk
noodles

Brown beef and minced onion. Sauté mushrooms, if desired, and add to beef and onion. Add cream of mushroom. Add milk to desired consistency and simmer 10-15 minutes. Add sour cream at the very end. Cook egg noodles. Serve stroganoff over cooked noodles.

Recipe from my awesome mom, Carolyn!

Crock Pot Creamy Chicken

1/2 stick butter

1 pkg. Italian dressing

2-3 cloves chopped garlic

1 can cream of chicken soup (cream of mushroom works too)

8 oz. cream cheese, softened

mushrooms and/or onions (if desired)

Place chicken in crock pot on low.
Melt 1 stick in butter in crock pot. Place first layer of chicken in the melted butter and sprinkle half of the Italian Dressing mix over the top. Place the rest of the chicken in on the previous layer and sprinkle the rest of the dressing packet over the top. Mix together can of soup & cream cheese. When smooth, pour over chicken. Cook on low for four hours. Serve over rice or noodles. Can be topped with sautéed onions and mushrooms if desired (I usually "desire"). These can also be added into the CrockPot itself, but I prefer the flavor and texture of the sautéed ones.

Recipe adapted by me from Ivins Ward Cookbook.

Three Cheese Stuffed Shells

12 ounces jumbo pasta shells
4 cups mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated parmesan cheese
1 tablespoon minced garlic
1 egg
1-2 jars (26 oz) pasta sauce
2 tablespoons dried basil or parsley


Directions
1. Bring a large pot of lightly salted water to a boil. Add jumbo pasta shells and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil/parsley. Stuff cooked shells with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Recipe from Kristen Lotz