Inspired by d.kurz on CB, share the recipes that make your family say "YES!"

[MerryPoppins]

Share a recipe or two that everyone loves in your family. One that pleases even the pickiest eater.

 

[d.kurz]

WOW! I inspired a thread!!! I think I'm going to come back here and have a look around when I have more time tonight! I'd like a couple of those recipes. I'm going to drop a link to this thread on the original thread on the CB!

Thanks, Merry Poppins!

 

[piratesmate]

We have a bunch of recent acquisitions that make us all say "YES!" In addition to the Flank Steak Marinade from Boma...

CHI CHI'S BAKED CHICKEN CHIMICHANGAS

2 1/2 C. cooked chicken, shredded
2 T. olive oil
1/2 C. chopped onion
2 garlic cloves, minced
1/2 T. chili powder
16 oz. salsa (mild or spicy)
1/2 tsp. ground cumin
1/2 tsp. cinnamon
pinch of salt (if necessary)
6 (10-inch) flour tortillas
1 C. refried beans
Olive oil (for basting)

Garnishes
Sour Cream
Guacamole

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Preheat oven to 450°F. Grease a rimmed 15 x 10 x 1 baking pan.
Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

[NOTE: I generally use pre-cooked, shredded chicken & don't bother to heat anything - just mix, stuff & bake. Also, I just spray the baking pan w/oil & don't bother oiling the chimis because I use a sauce I got from Pumba - at least I think it was her. I use the time & temp from the sauce recipe, not the Chi-Chi's.]
Sauce for Chimi’s

2 cans Cream of Chicken Soup (condensed)
1 c sour cream

In a large bowl, combine the soup & sour cream. Use a whisk to blend. Pour over rolled chimis. Top with cheddar cheese. Bake at 350 for 20 minutes.

Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
1/4 tsp salt
1/4 tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
1/2 c water
1 tomato, chopped
1/2 tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans

Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 12

A couple weeks ago I was searching for something to do with a big pork tenderloin & these two were our favorites!

Honey Sesame Tenderloin
1/2 cup soy sauce
1 Tbsp finely chopped ginger root or 1 tsp ground ginger
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 lb pork tenderloin
1/4 cup honey
2 Tbsp packed brown sugar
1/4 cup sesame seed

Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 115 degrees. Let stand 5 minutes before slicing. 4 servings [NOTE: The time & temp are WRONG! It was still quite red at ~140 (20 min). My meat thermometer says
170 - 190 for pork.

PORK CHOPS CORIANDER CUMIN SPICE RUB

1 tablespoon cumin seeds, toasted and coarsely ground
1 tablespoon coriander seeds, toasted and coarsely ground
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 (3/4-inch-thick) pork chops
2 tablespoons coarsely chopped fresh cilantro
Garnish: lime wedges

Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
Serve pork chops sprinkled with cilantro and garnish with lime wedges. 2 servings
I sliced off pieces of the tenderloin & this amount generously coated 6 of those chops.

 

[inky dinky doo]

This is a wonderful idea for a thread. I'm in kind of a hurry this morning, but here are a few of my family's favorites. I'll be back later with more.

This first recipe is absolutely wonderful . . . when it's first roasted and later for sandwiches. Gosh! My mouth is watering just thinking about it. And, it's so easy!

Marinated Pork Loin Tenderloin with Jezebel Sauce

Marinade:

1 c. soy sauce
2 T. minced, fresh basil or 2 t. dried
2 T. lemon juice
1 T. minced garlic
1 T. chopped fresh sage or 1 t. dried
1 T. snipped fresh chives or 1 t. dried
1 t. freshly ground pepper
2 T. minced, fresh tarragon leaves or 2 t. dried

3 – 4 lb. pork tenderloin

Combine all marinade ingredients; mix well. Place pork in plastic bag or non-metal bowl. Pour marinade over pork; seal bag or cover bowl. Marinate 2-3 hours at room temperature or overnight in refrigerator, turning pork several times.

Heat oven to 325 degrees (or heat up grill). Remove pork from marinade. Roast at 325 until meat thermometer inserted in center of roast registers 170 degrees F (or 45-50 minutes per pound). (6 hrs. for 8 lb. tenderloin) Baste frequently with marinade. Slice and serve with Jezebel Sauce.

Jezebel Sauce

12 oz. jar pineapple preserves
10 oz. jar apple jelly
4 T. Dijon mustard
2 T. prepared horseradish

Combine all ingredients; mix well. Cover; store in refrigerator. Makes 2.5 cups. (This is also great served over room temperature cream cheese with crackers as an appetizer. Don’t let the unusual flavor combination keep you from trying this! It’s wonderful!!!!!)

 

[inky dinky doo]

Here is my very favorite chicken recipe in the entire world . . . (again, an easy one) . . .

Cathy’s Roasted Chicken
Serves 4
Preheat the oven to 350 degrees

5 lb. chicken (or as close as you can come)
1 carrot, peeled
1 small onion or 1/2 medium onion
large sprig Rosemary
3 full heads of garlic, cloves broken off but not peeled
1 can (15 1/2 oz.) good canned chicken broth
1 c. white wine – not sweet – use Chardonnay or Savignon Blanc or
White Vermouth
3/4 c. good soy sauce (Kikkoman or the like – do NOT use La Choy)
Pepper to taste

Wash the chicken inside and out. Take out any giblets or other parts. In the large cavity, place the onion, carrot, and Rosemary. Place the bird in a medium roasting pan. Throw all the garlic cloves around the chicken. Pour the chicken broth over the chicken. Pour the wine over the chicken. Pour the soy sauce over the chicken. Sprinkle with pepper. Bake for about one hour, basting 3 or 4 times with the pan juice. When it is done, slice the chicken, put on plates with several of the garlic cloves (they are wonderful to pop out of the skins and eat!) and put a small ladle of pan juices over the top. Just yummy!!!

 

[inky dinky doo]

My son lugged ten pound of fresh shimp home from the beach on dry ice (an 8-hour trip) just so I'd make him this wonderful shrimp creole. Enjoy . . .

Mom’s Shrimp Creole
Serves 5 or 6

1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 T. salad oil
1 1-lb. can (2 c.) tomatoes
1 8-oz. can seasoned tomato sauce
1 1/2 t. salt
1 t. sugar
1/2 to 1 t. chili powder
1 T. Worcestershire sauce
Dash Tabasco sauce
1 T. cornstarch
12 oz. raw cleaned shrimp (I use more)
1/2 c. chopped green pepper

Cook onion, celery, and garlic in hot oil till tender but not brown. Add tomatoes, tomato sauce, seasonings. Simmer uncovered 45 minutes. Mix cornstarch with 3 T. water; stir into sauce. Cook and stir till mixture thickens. Add shrimp and green pepper. Cover; simmer till done, about 10 minutes. Serve over rice. (NOTE: I usually make four times what the recipe calls for just to satisfy my family. They love this. And, I double the amount of shrimp called for -- just because that's the way I cook . . . double the good stuff.)

 

[inky dinky doo]

Here's another one that the entire family loves. In fact, if there's a picnic or a cook-out, this is the recipe I'm asked to bring most often. There have even been "fights" over who's going to take the leftovers home. (NOTE: I use 5 lb. of ground chuck and multiply everything else by 5 as well. The kids like it on a bun, by itself, just as much as on a hot dog . . . or maybe even more. I probably made this once a month this summer.)

Dog ‘n Suds Coney Sauce

1 lb. ground beef
1 small onion, chopped
ketchup as needed (1/2 to 1 cup or more)
2 T. prepared mustard
2 T. vinegar
2 T. granulated sugar (I often use brown sugar)
1 T. water (or beer)
1 t. Worcestershire sauce
1/4 t. celery seeds
1/4 t. hot pepper sauce (I use Frank’s, which is Durkee’s now from what I hear)

Brown beef with onion in medium skillet, crumbling the meat with a fork to make a fine texture. Drain off the fat. Add 1/2 cup ketchup, and adjust later for taste. Add remaining ingredients and simmer gently, partially covered for 45 minutes, adding ketchup as needed to keep mixture loose. Spoon over hot dogs and embellish with relish and whatever else suits your fancy. This makes 2 cups of sauce enough for about 6 to 8 hot dogs.

 

[inky dinky doo]

And, finally (before I head off to work), two dessert recipes. The peanut butter brownies were requested at every cook-out this summer. (As with most brownies, do NOT overbake) The cookies are one of my son's favorites. . .

Peanut Butter Brownies
Bake at 350 for 30-35 minutes

1 c. peanut butter
1 stick butter, softened
2 c. packed light brown sugar
3 eggs
1 t. vanilla
1 c. sifted all-purpose flour
1/2 t. salt (I omit the salt)

Preheat oven to 350. Grease a 13 x 9 pan. Beat peanut butter and butter in large bowl with electric mixer until well blended. Add sugar, eggs, and vanilla; beat until fluffy and light. Stir in flour and salt until well blended. Spread batter in prepared baking pan. (I usually sprinkle baking M & Ms on top . . . the kids love it!) Bake in preheated oven for 30-35 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 brownies. Wonderfully moist. Great taste!


Chocolate Peanut Butter Cup Cookies

1 c. butter or margarine, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 t. vanilla
3/4 c. creamy peanut butter
2 eggs
1/3 c. cocoa
2 1/3 c. flour
1/2 t. salt
1 t. baking soda
15 miniature Reese’s peanut butter cups, quartered
3/4 c. semi-sweet chocolate chips
3/4 c. peanut butter chips

Preheat oven to 350. Cream butter and sugars, add vanilla, peanut butter, and eggs. Mix well. Add cocoa; mix well. Add flour, salt, and soda; mix well. Fold in chips and quartered peanut butter cups. Scoop onto ungreased cookie sheet by teaspoonfuls, 2” apart. They spread a little. Bake 9-11 minutes. Let cool 2 minutes on sheet before transferring to cooling rack or they’ll fall apart. They set nicely when cooled. Enjoy! These are really rich! MY NOTES: I double the recipe and use an entire 13 oz. bag of Reese’s peanut butter cups, 12 oz. of chocolate chips, and a 10 oz. bag of peanut butter chips. The Reese’s are easier to cut if you turn them upside down. (NOTE: This past weekend when I made these, I discovered I didn't have enough cocoa so I substituted Nestle Quick for half the cocoa. Yummy! I think I'm going to make them this way from now on.)

 

[Kteacher]

Does anyone know the recipe for the Captain Crunch Chicken? My kids would love this

 

[MerryPoppins]

Taco Soup

2 cans diced tomatoes
1 can kidney beans
1 can pinto beans
1 can whole kernel corn
4 oz chopped green chilies
1 pkg taco seasoning
1 pkg Hidden Valley mix
1 lb ground beef
1 chopped onion
tortilla chips

Brown meat and onion. Drain. Add other ingredients (not chips) without draining cans. Bring to a boil. Reduce heat, cover and simmer 2 1/2 hours. Serve over tortilla chips.

6 Can Casserole

1 lg can chicken or 2 small ones
1 fat can Chinese noodles
1 can cream of mushroom soup (I use reduced fat soups)
1 can cream of chicken or cream of celery soup
1 can skim milk (I use evaporated skim)
crushed potato chips for topping if desired

Open canned chicken. Mash into small pieces with a fork. Add soups and milk, mixing well. Stir in the crunchy noodles. Top with potato chips if you want. Bake at 350 for 30 minutes. This is an easy casserole and it's handy to keep the ingredients around for when you need to fix a quick meal.

Minute Steak/Pasta Stir-Fry

Minute or sandwich steaks
Pasta of choice
1 lg can diced tomatoes
1 onion
tomato sauce, as needed
salt and pepper
other vegetables of choice (I've used green pepper, squash, broccolli, corn, carrot, etc. Whatever you have on hand that sounds good together)

Season the steaks and put them on the George Forman grill. While they are cooking, boil the pasta. Cook the onion in a small amount of oil in a large frying pan. When the onions are clear, add the other veggies and tomatoes. Cut the steaks into strips. Stir the drained pasta and steak strips into the cooked vegetables. Add tomato sauce, as needed. Season to taste.

 

[MerryPoppins]

I don't know if this is the recipe that was mentioned on the thread, but this is the one that was given to me by a friend. It's supposed to be based on the one from Planet Hollywood. I have yet to try it out, so let me know if it is a success.

Captain Crunch Chicken

2 cups Captain Crunch Cereal
1 1/2 cups Corn Flakes
1 egg
1/2 cup milk
1/2 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds chicken breasts, cut in 1 ounce tenders
Vegetable oil

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and pepper; set aside. Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large skillet to 355 degrees. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve with Honey-Mustard Sauce.

HONEY MUSTARD SAUCE

1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard

Combine all ingredients and mix well.



And here is a baked version:
Captain Crunch Chicken

4 skinless, boneless chicken breasts
5 cups dry sweetened cereal, crushed

Directions
Preheat oven to 350 degrees F (175 degrees C). Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

 

[Kteacher]

Thanks I'll probably have to hide the box of Cap'n Crunch cereal so my kids don't eat it all before I get a chance to cook with it!

 

[Twinsplus1]

Thanks to this thread, we had a delightful dinner last night! I made the Captain Crunch Chicken, it was awesome. I was confident I made enough so we would have plenty leftovers but my husband and son wiped us out. There was one piece left and my husband said "That's really not enough to put away, " and popped the whole thing in his mouth! We also had the Chef Mickey parmesan mashed potatos (these are becoming a regular menu item here ). The snicker salad, the kids loved it and those INCREDIBLE peanut butter brownies. They are one of my new favorites. Thank you everyone!

Robyn