6 slices of deli ham
1/2 cup cheese
Salt & pepper
Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange ham slices so they line the muffin cup completely, edges will stick up above the cup.
Bake for 10 minutes.
Remove from oven and break an egg into each cup, gently breaking yolk
Sprinkle with salt and pepper.
Return to oven for 10 minutes. Check eggs, if they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.
Makes 6 servings.
My hot weather "fancy" meal go to meal is steak in mushroom sauce. Super easy, (and cool with a crock pot), round steak (trimmed to portion size) one can cream of mushroom soup, undilluted, one can of Golden Mushroom soup, undiluted, and a can of sliced mushrooms, undrained. I like to mix the two soups and the mushrooms together and spread a little on the bottom of the crock pot, put in the steaks and add the rest of the soup mix. Cover and cook on low for about 6-8 hours. (Or do the same thing in a casserole and bake for about an hour at 350*. Better and more tender in a crock pot). Serve with mashed potatoes or noodles to take advantage of the delish gravy.
I have been known to serve any leftover gravy with meatballs simmered in it at another meal.
* Cut beef into cubes about 1.25" square. Season with salt and pepper. * Brown meat pieces on all sides in heated oil before transferring to a casserole dish or stove top dutch oven. * Add butter to pan and gently saute onions until they are soft. * Sprinkle onions with flour. Stir well to coat and slightly brown the flour before adding the onions to the beef. * Use some of the beer to de-glaze the saute pan and capture all the drippings and flavors. Add to the beef mixture. * Pour the remaining beer over the beef mixture and add just enough stock to cover. * Cover the casserole and simmer in a slow oven for at least two hours at 275o F
* Simmer on the stove top in a covered dutch oven, or a counter top crock pot, on low heat most of the day.
Serve over egg noodles or rice
• 6 to 8 chicken breast halves, boneless, no skin • 1/2 cup flour • 1 1/2 teaspoons salt • 1/4 teaspoon freshly ground pepper • 1/2 teaspoon paprika, or to taste • 3 tablespoons butter • 2 tablespoons olive oil • 1/4 cup chicken broth or water • 3 tablespoons fresh lemon juice • 6 to 8 thin slices of lemon • 3 tablespoons capers (optional)
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Caramel Apple Pork Chops contributed by Honeylioness!
* 4 (3/4 inch) thick pork chops * 1 teaspoon vegetable oil * 2 tablespoons brown sugar * salt and pepper to taste * 1/8 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons unsalted butter * 2 tart apples - peeled, cored and sliced * 3 tablespoons pecans (optional)
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. 2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. 3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. 4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Baked Chicken with Apples and Barley contributed by Honeylioness
1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 clove garlic, finely chopped 1 medium tart green apple, chopped 1-2 tablespoons curry powder 1 cup pearl barley 2-1/2 cups chicken broth 4 boneless, skinless chicken breasts 1/2 teaspoon garlic salt 3 tablespoons orange marmalade or apricot jam
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.
1 medium green cabbage, shredded (of sliced finely) 1 green onion, sliced 2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK 4 tsp. sesame seeds 4 tbsp. sliced almonds (optional) i cup red grapes, cut in half
Dressing - Combine:
1 tbsp. sesame oil 1/2 c. salad oil 4 tsp. sugar 6 tbsp. white vinegar or rice wine vinegar 1/4 tsp. salt 1 tsp. black pepper
Assemble all the salad ingredients in a large bowl. Pour the dressing over it all and toss well. Refrigerate overnight.
As an option you can add cut pieces of white chicken meat for a luncheon entree.
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½ c water ½ c light orange juice ½ c granulated Splenda 2T brown sugar 3T rice wine vinegar 3T light soy sauce 1/4 t ground ginger 1/8 t red pepper flake 2 T cornstarch
1 ¼ pound boneless skinless chicken breast, chopped 1 large egg, beaten ¼ c all-purpose flour 2 T canola oil 1 small red pepper, chopped 1 small onion, chopped
1. To make the sauce, in a small saucepan, whisk the first nine ingredients (water through red pepper). Place the pan over medium-high heat and bring to a low simmer.
2. In a small bowl mix 2 tablespoons water and the cornstarch to create a slurry and whisk into sauce. Bring the sauce to a low boil and cook for one minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.
3. Roll the chicken pieces in the egg and toss with flour to coat.
4. Heat 1 tablespoon of oil in a large non stick skillet over medium-high heat . Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces and add to the bowl and set aside.
5. Add the red pepper and onions to the pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir and serve.
1 cup Calories 290, Carbohydrate 18g (Sugars 8g), Total fat 9g (Sat fat 1 g), Protein 32g, Fiber 0g, Food exchanges 4 Lean Meat, 1 Starch, ½ Carbohydrate, Carbohydrate Choices: 1½, WW Points 6
Contrary to what some will tell you Fried Chicken is actually one of the easier things to make for new cooks and those who don't cook often. There are however a lot of ways to mess it up. So, here are my tips for crispy, non-greasy fried chicken:
* The chicken should be at room temperature BEFORE you fry it. Otherwise you are likely to get a drumstick that is still almost raw inside.
* Use clean oil. By that I mean, don't re-use oil from another use, such as making french fries. I recommend basic vegetable oil for the most consistent results.
* The coating needs to be dry before you fry it. This ensures a crispier skin and less "popping" of the oil due to contact with moisture.
* Regardless of the type of frying pan you use (electric, cast iron, stainless) be sure to not over crowd it when frying the pieces of chicken. There should be an even margin of space around each piece so they cook evenly. Crowding the pan will get you "gummy" chicken where the pieces almost insulate each other if they are pressed together.
Now that you are ready .... here are my recommendations for what you will need:
* A heavy bottomed frying pan with lid. I personally do not like non-stick or teflon coated as you don't get the really crispy skin with them.
* Enough vegetable oil to fill the pan halfway.
* Paper towels.
* A cookie sheet or baking tray.
* Cooling racks - like you would put cookies on after they come out of the oven.
* The coating/seasoning of your choice.
The choice of coating or breading for your fried chicken is as varied as each cook. In it's simplest form it is just flour. At the other end are the batters that encase each piece. Let's start with just flour for now.
* Put several layers of paper towels on the baking sheet. Sit the cooling rack on top of the paper towels. This will allow you to not only dry the chicken before frying but to have a place for it to cool and drain off any excess oil afterward.
* Into a plastic bag (such as a produce bag from the store) put two cups of flour
* Add salt and pepper to taste and/or any other seasoning you like. (I prefer to substitute Lawry's Season Salt)
* In a shallow bowl put about a cup of milk - or milk and a beaten egg. You need a "wet" so the flour mix will stick to the chicken.
* Dip each chicken piece into the milk mixture then drop into the flour bag.
* close the top of the bag (just twist it) and "shake" to coat the chicken piece. You can do two at a time with small pieces like legs and wings - but stick to one at a time for breasts and thigh pieces.
* Put the coated pieces onto the cooling racks for 5-10 minutes to dry. This also sets the coating so it will not clump off in the pan.
* Fill your frying pan halfway with oil and heat on med-high until one drop of water flicked into the oil "pops" ... but don't let the oil smoke.
* Using tongs place chicken into the hot oil making sure the pieces are not crowded.
* Cover the pan and chicken fry for 5-7 minutes per side. The lid keeps grease spatters down and also helps trap the moist heat so the meat is cooked all the way through.
* Using tongs (I prefer them as they do not pierce the skin like a fork and let the juices run out) check the bottom of the chicken pieces. When they are a deep golden brown turn the pieces over and cook the second side.
* Replace cover and cook another 5-7 minutes. You are waiting to hear the oil abate a bit. When you first place the chicken into the oil the sound of frying will be quite loud. As the meat cooks and there is little extra moisture being released the snapping/frying sound will lessen.
* Place the cooked pieces back onto the cooling racks to drain. Also the residual heat from the frying will continue to cook the meat slightly on the inside.
* Let the oil come back up in heat for a moment then fry the next batch.
And here is my favorite variation that always makes juicy flavorful fried chicken:
* In a large ziplock bag place two cups of buttermilk. You can either use it fresh or reconstituted from a powder which you will find in the baking aisle.
* Add two teaspoons of Lawry's
* Add chicken
* Seal the ziplock bag being sure to press out as much air as possible.
* Set the bag into a bowl or pan (just in case it leaks) and put it in the refrigerator overnight
* The next day follow the steps above - omitting the milk/egg dip as the buttermilk marinade serves the same purpose.
Chicken breasts (boneless/skinless), cut into bite-sized pieces Crisped rice cereal (about 6 - 8 cups) 2 eggs 1/4 cup water Salt, pepper and garlic powder to taste
Crush the cereal in a ziploc bag. Pour crushed cereal into a large bowl, and add spices of your choice. In seperate bowl or pie tin, combine eggs with water and beat well. Dip chicken pieces in egg mixture, then dredge in cereal mixture. Arrange on greased cookie sheet, or on a sheet of kitchen parchment for easy clean up. Bake 350° for 20 minutes, or until golden brown. Serve these with different sauces to dip them in.
To freeze: Allow to cool, and freeze on flat surface. After frozen, place in freezer bags and store. To serve, simply reheat and eat! A great "emergency" or "I forgot to thaw" meal.
Enchilada Sauce Original Recipe Yield 6 to 8 servings
Ingredients • 2 (6.5 ounce) cans tomato sauce • 1 (28 ounce) can crushed tomatoes • 1/3 cup chili powder • 1 tablespoon dried oregano • 1 teaspoon paprika • 2 teaspoons ground cumin • 2 teaspoons ground black pepper • 1/4 teaspoon salt • 1 clove garlic, minced • 1 tablespoon butter • 1 onion, minced • 1 green bell pepper, chopped
Directions 1. In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. 2. Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.
1 lb browned hamburger 1 medium onion, diced 1 can enchilada sauce(about 20-28 oz) 1 can cream of mushroom soup (10 oz) 1 can diced jalapenos (4 oz) Cook it all together and let simmer for about 30-45 minutes. It is better if you don't use previously browned hamburger so the flavors cook into the meat. Using a stick or emersion blender will help make it smoother.
8 tortillas 1 lb shredded chedder In a 9x13 pan spread some of the sauce on the bottom of the pan. Roll about 2 oz of shredded cheese in a tortilla, (I use the large burrito size, but you may want to use the taco size and make twice as many--easier for small kids to eat) and line them up in your pan. Pour the rest of the sauce over the top and sprinkle with some shredded cheese. Bake in the oven 350* for 15-25 minutes. Long enough to melt the cheese and heat every thing through. This can be frozen after cooking or freeze the sauce separately.
In your case I would recommend freezing the sauce in a gallon freezer bag, spread flat to take up less space in the freezer. Same thing for pasta sauce and chili.
They say this is original is 4 servings (half a chicken breast per serving) - we can get 6 servings :
4 boneless, skinless chicken breast halves salt to taste [no salt added] pepper to taste [we added some!] 2 cups applesauce - unsweetened [we used about 3.5] 1/4 cup barbecue sauce [we used about 3/4 cup] 1/2 tsp. poultry seasoning 2 tsp. honey 1/2 tsp. lemon juice
Put chicken in crockpot. Pour applesauce on top. Combine other ingredients, mix well, cover chicken. Cook 2-3 hours [we did 3]
You'll notice we use more "wet" ingredients than called for - this made the chicken very tender both straight from the crockpot and when reheated (in the microwave) after being frozen and then thawed in the frig.