Recipes for OAMC session June 5-11

Grilled Pesto Chicken

10 drumsticks
1 (7 oz) carton pesto sauce

Lay out the chicken on a clean surface, pull the skin back from the top of the drumstick towards the end bone.  Slather the meat with the pesto, and gently pull the skin back up over the pesto.  Place chicken in a prepared 13x9x2 inch baking dish, cover with foil, label and freeze.

To serve:  thaw the drumsticks and grill over medium-hot coals, a gas grill heated to medium or broil for about 20 minutes, turning once.

Orange Pork Chops

4-1 inch thick center cut pork chops
Salt and pepper to taste
1 tablespoon butter
1/3 cup of orange juice
1/3 cup ketchup
1 tablespoon orange marmalade
½ teaspoon orange zest
1 orange sliced and peeled*

Season the chops with salt and pepper.   In a large skillet brown the chops in the butter.    Remove the chops from the skillet and set aside to cool.  Pour the orange juice and ketchup into the pan drippings.  Stir, then add the orange marmalade and orange zest.  Boil for 1 minute.

Put cooled pork chops and sauce into a 1 gallon freeze bag.  Label and freeze.

To serve:  Thaw pork chops and sauce.  Pour both the pork chops and sauce into a slow cooker.  Cook on Low for 4-6 hours.  Arrange pork chops on platter and garnish with sliced orange on top.

Individual Meat Loaves

1 egg
¾ cup milk
1 cup (4 oz) shredded cheddar cheese
½ cup quick-cooking oats
½ cup chopped onion
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
¼ cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, whisk the egg and milk.  Stir in the cheese, oats, onion and salt.  Add the beef and mix well.  Shape into 2 loaves.  Place the loaves in a 8x8x2 inch baking dish treated with nonstick cooking spray.  Combine the ketchup, brown sugar, and mustard in a small bowl.  Spoon the sauce over the loaves.  Cover the baking dish with heavy-duty aluminum foil, label and freeze.

To serve:  Thaw the loaves.  Bake uncovered in a preheated 350 degree oven for 45 minutes.

Mexican Lasagna

1 ½ pounds ground beef
16 oz. small curd cottage cheese
2 eggs
1 (1 oz) package taco seasoning mix
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies
5 flour tortillas cut into 1 inch strips
4 cups (16 oz) Monterey Jack cheese

In a large skillet, brown the meat.  Combine the cottage cheese and eggs in a small bowl.  Drain the browned meat of excess fat, and add the taco seasoning, tomatoes, tomato sauce, and chilies.  Mix well.  Simmer, uncovered, for 15 minutes.

In a 13x9x2 inch baking dish treated with nonstick cooking spray, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese.  Repeat the layers.  Cover with heavy duty foil, label and freeze.

To serve:  Thaw and bake, uncovered, in preheated 350 degree oven for 40 minutes or until bubbly.  Let stand 10 minutes before serving.

Chicken Cacciatore

2 medium onions, thinly sliced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons oregano
½ teaspoon basil
½ teaspoon celery seed
1 bay leaf
¼ cup white wine
6 boned chicken breasts
Spaghetti

Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.  Place this mixture together with chicken breasts in a freezer bag.  Freeze, using freezer bag method.

To serve:  Take bag out of freezer night before and place in refrigerator.  In the morning place in slow cooker and cook on Low for 6-8 hours or on High for 2 ½ to 4 hours.  Serve over pasta.

Sloppy Joes  This is Pioneer Woman’s recipe.

2 tablespoons butter
2 ½ pounds ground beef
½ onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
1 ½ cups ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
½ teaspoon red pepper flakes
Worcestershire sauce to taste
2 tablespoons tomato paste
Tabasco sauce to taste
Salt to taste
Freshly ground pepper to taste
Kaiser Rolls or hamburger buns
Butter
Sliced Cheese (optional)

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.  Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.  Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.  Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, top with a slice of cheese if you want.

Advertisements

One thought on “Recipes for OAMC session June 5-11

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s