Balsamic Vinaigrette Chicken

Chicken breasts, fillets or diced chicken
Kraft Vinaigrette Dressing or home made dressing
Diced or thin sliced Red Onions
Vegetables, if desired


- Combine and marinade the chicken for anywhere from 1/2 an hour to overnight.
- Pan fry and serve over rice or with any sides you wish.


Variations:


- With the Chicken Breasts you can slice a pocket into them and stuff with a blend of garlic, Feta Cheese (I use sun dried tomato) and onion. I then bake them rather than pan fry. This is actually how the recipe started out in this house.


- A good side to this is my Son's Perogy Casserole. (Recipe to follow)


- You can add anything to this that you desire, basically. Use this as a base and run with whatever your imagination will come up with. If you come up with something awesome, come back and share it. All suggestions welcome.

Potato and Sausage Soup

12 cups broth
5 cups chopped potatoes
6 or 7 Italian Sausages
1 large and 1 small onion chopped
3 or 4 heads of garlic crushed or chopped
Salt and Pepper to taste.
1/4 cup fresh chopped cilantro or 1 tbsp dry cilantro
2 or 3 cups of heavy cream (or any cream or milk will do, it all depends on how thick you want the soup to be)

Pre cook sausages while preparing the rest of the soup.

Saute the garlic and onion, with either oil or the grease from the sausages, in the bottom of your soup pot. Add the broth and the potatoes and whatever seasonings you want to use. Let that simmer until the potatoes are cooked. Once the sausages are cooked, remove them from the oven and let them cool. Once they are cooled they can be cut in half and then sliced into bite sized pieces. Add sausages to the soup as the potatoes finish cooking along with the cream/milk. Simmer until you are ready to enjoy it or it can be cooled and reheated another day.

Can be served with Italian buns, breadsticks or the Red Lobster Garlic Cheese Buns. Or even a nice salad on the side.

This the perfect soup for one of those frigid winter days.

Baba's Pumpkin Bars

3/4 cup margarine
2 cups sugar
4 eggs
1 16 oz can of pumpkin
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts (optional)

Cream margarine and sugar until light and fluffy.

Add eggs and pumpkin, mix well and combine dry ingredients into creamed mixture. Mix well and stir in nuts if adding them.

Spread into a greased and floured pan. Bake at 350 F for 30 to 35 minutes.

Hot Crab Dip

8 oz package cream cheese
7 oz can of crab meat
1 tbsp minced green onion
1/2 tsp horseradish
Dash salt and pepper
1/4 cup Parmesan cheese

Blend all ingredients, except the Parmesan cheese, in a blender. Place in an oven proof container and sprinkle Parmesan cheese on top and place in oven at 375 F for 20 minutes.

I have added grated cheese and garlic to the mixture in the blender.

Aunt Nancy's Chicken

chicken pieces
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup water
1 envelope onion soup mix

Mix all ingredients and pour over chicken.
Bake uncovered for 1 hour @ 350 F.

My Version of Minestrone Soup

4 litres of beef or mushroom stock
2 medium onions (sliced or diced)
1 and 1/2 heads of garlic
5 tbsp chili powder(or to taste)
salt and pepper to taste
7 celery stalks, chopped
1 can (28 fl. oz) crushed tomatoes
1 can (28 fl. oz) diced tomatoes
2 cans (19 fl. oz) 6 bean mix

In bottom of soup pot heat some oil and add onions, garlic, and spices to brown and bring out the flavor.

Add stock, both tomatoes, bean mix and celery. Simmer until all are tender. I usually let it simmer for at least 2 hours to let the flavors start to blend.

Just before serving cook pasta and add as you serve the soup in bowls. Remaining pasta can be rinsed under cold water to stop it from cooking and then add it to the remainder of the soup and store. You can store the remaining pasta separately, if preferred, and add it as you reheat the soup.

You can also sprinkle grated cheese (any kind) on top to change it up.

Red Lobster Garlic Cheese Biscuits

1 3/4 cups flour
1/2 cup shortening
1 tbsp baking powder
1/1/4 tsp salt
2/3 cup milk
1/2 cup shredded cheese
1/4 cup melted butter
1/4 tsp garlic powder
1/4 tsp parsley flakes

Mix flour, baking powder and salt together. Blend shortening into flour mixture with pastry cutter until the size of peas. Add cheese and milk. mix until a soft dough forms, about 30 seconds of stirring. Drop by spoonful onto greased baking sheet. Bake at 450 F for 10 minutes.

Mix melted margarine, garlic and parsley together. Brush over warm biscuits before removing from baking sheet. Serve warm. makes 10 to 12 biscuits.

To change things up a bit:

~ use different varieties of cheese - we like a blend of mozzarella and edam - I also use more cheese than the recipe calls for

~ I use fresh crushed garlic rather than the powder and I also add it right into the biscuit mixture as well.