Recipe Night

So for a while now I've been wanting some new recipes to cook for Jason when he returns home. I have a ton of cookbooks here in our house but I really don't like cooking something unless I know for sure myself or the kids will like the taste of it, Jay will eat just about anything!! So I decided that it might be a good idea to have a few friends come over for a "Recipe Night". I had everyone make a dinner dish and come over for some good food and laughter with friends! The night turned out to be really fun and the food was all so good!! I now have recipes for Jay that I know I actually like! LOL!! The kids liked a few so we'll just have to work on that part a little, LOL!!

Here are pictures of everybody with their dish and below their pictures you will see the recipe to their dish in case you'd like to try as well!!

Cindy's Tomato Chicken

Ingredients:

1~pack Grill Mates Tomato, Garlic & Basil marinade

1~14.5 oz. Del Monte Diced Tomatoes w/ Basil, Garlic and Oregano

2 pounds of chicken

Preparation:

Clean chicken. Follow directions on back of Grill Mates marinade, mix together in freezer bag. Add can of tomatoes and mix well. Season chicken however you'd like. Place chicken in marinade and place in fridge for about an hour. Pour chicken and marinade into a 13x9 dish, cover with foil. Cook at 400 until chicken is done. Serve with Penne noodles and brocolli. Both the noodles and the brocolli I cook in half chicken broth and half water. You can use the marinade cooked in with the chicken as a sauce over noodles and brocolli.

Jordan's Baked Mac-n-Cheese

Ingredients:

1 lb. of macaroni, cooked

8 oz. evaporated milk

2 eggs

1 stick of butter

1/2 tsp cayenne pepper or black pepper

2~16 slice packs of Kraft American cheese

Preparation:

Cook macaroni and drain. Butter the bottom and sides of 13x9 dish. Mix evaporated milk, eggs and pepper. Add layer of macaroni to just cover bottom of dish. Pour 1/3 of egg/milk mix of macaroni. Add chunks of butter. Layer cheese to cover the macaroni. Repeat this 3 times total. Make a tent with tinfoil and place over dish. Bake at 350 for 40 minutes. Remove tinfoil and bake an additional 5 minutes.

Jordan's Chicken Wings

Ingredients:

French's Chicken Wing seasoning

2lbs of chicken wings

cooking spray

Preparation:

Cut off tip of chicken wing. Break at center and separate drum and wing. Open bag and spray with cooking spray to prevent sticking. Place wings in bag. Pour in seasoning and shake until well coated. Place bag in pan and layer chicken wings in one layer. Close with tie and cut 2 small holes in top of bag. Bake @ 350 for 1 hour and 15 min.

Jenn's Easy Lasagna

Ingredients:

2 lbs. ground beef

3 links of sweet italian sausage

12oz can of tomato paste

1 jar of Ragu super chunky mushroom pasta sauce

1 box of Barilla No Boil Lasagna noodles

1 15oz. container of ricotta cheese

1 16oz. package of mozzarella cheese

1/2 cup of grated parmesan cheese

2 eggs, beaten

1 tsp. minced garlic

1/2 tsp. oregano

1 large onion, diced

You can add any seasoning to ground beef for taste.

Preparation:

In large pan or skillet brown ground beef, add onion, minced garlic and oregano. In a second small skillet add water and 3 italian sausage links, cook completely. Cut up links into small pieces and add to drained ground beef. In the large pan combine tomato paste and pasta sauce, cook for about 3 minutes on medium until it's bubbling. (Set aside meat mixture). In medium size bowl combine eggs, whole container of ricotta and 2 cups of shredded mozzarella and parmesan cheeses.

Spray baking dish with non stick cooking spray. Bottom layer - spread 1 cup of meat sauce on bottom of dish. Place 4 sheets of uncooked noodles, 1/3 of ricotta mixture and create thin layer of meat sauce. Repeat the same steps till you reach the top of the pan. Top layer should be meat sauce and mozzarella cheese. Cover with foil and bake for 50 to 60 min. till bubbling. Remove foil and cook for 5 min. till cheese is completely melted. Let stand 15 min. before cutting.

Jenn's Chipotle Chicken Cornbread Cups

Ingredients:

1 cup (4 oz) grated cheddar cheese

1 pkg. (7.55 - 8.5 oz) corn muffin mix

1 cup (8 oz) sour cream, divided

1/4 cup all purpose flour

2 tbsp. Chipotle Rub, divided

1 small Red bell pepper

1-2 green onions w/ tops (about 1/3 cup sliced)

1 1/2 cups finely diced cooked chicken

Additional~sour cream and snipped cilantro

Preparation:

Preheat oven to 350 degrees. Combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1tbsp. rub. Mix into a thick batter. Spray wells of muffin pan w/ non-stick spray. Divide batter evenly among wells. Bake 14-16 min. or until golden brown. Meanwhile, finely dice bell pepper and thinly slice green onions. Place bell pepper into a pan, cook over medium heat 2-3 min. or until they begin to soften. Add chicken and remaining 1tbsp, rub to pan, cook and stir 2-3 min or until heated thru. Remove from heat. Combine chicken mixture, green onions & remaining 1/4 cup sour cream. Mix well. Remove muffins from oven and immediately press tops of muffins in to form cups. Cool in pan for 3 minutes. Divide chicken mix into cups. Top with additional sour cream and sprinkle with cilantro.

Roxanne's Beef StroganaffIngredients:

1 top round steak (or any thin long steak)
1 can of cream of mushroom
1 can of cream of chicken (or cream of celery if you prefer)
sour cream
salt/pepper
1/2 bag of egg noodles

Preparation:
Cut the steak in to strips (whatever size you like) salt and pepper, brown in skillet (additonal seasoning per your own taste). Bring egg noodles to a boil. Combine both soups and sour cream in another pan. (Add as little or as much sour cream as you like. Warm. Throw it all together.

Jenny's Chicken Enchiladas

Ingredients:

One package of chicken breasts or one whole chicken, cooked (boil, cook in microwave or use a roasted chicken from the store, w/out skin and deboned).

2 cans Cream of Mushroom soup or 1 can Cream of Mushroom and 1 can Cream of Chicken

Chicken Broth (if you boil the chicken, use the liquid left)

1-2 cans green chiles diced or whole

flour tortillas (one package)

8 oz. Monterrey Jack Cheese, shredded

Preparation:

Shred chicken into small pieces. Mix the condensed soup w/liquid to make a soup-like consistancy. Layer everything in a 11x9 pan as follows:

1 cup soup mixture on bottom. Layer of tortillas. Layer of soup. Chicken goes on next. Green Chiles go on top of chicken. Soup. Layer of tortilla. Last of soup on top. On top of everything cover with cheese.

Put into 350 degree oven for 30 min or until the whole thing is heated thru and cheese is golden brown and bubbling.

Serve with green salad w/orange slices and thin rings of red onions.


ENJOY!!