40 Garlic Cloves & Chicken
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Ingredients:
2 to 3 Chicken Breast ½ cup Olive Oil 2 tablespoons Olive Oil 40 cloves of Garlic, peeled Salt and Pepper |
Directions:
Preheat your oven to 350 degrees. Season the chicken with salt and pepper to taste. Toss with the 2 tablespoons Olive Oil and brown on both sides in your cast iron skillet over high heat. Remove from the heat; add the ½ cup of Olive Oil and Garlic. Cover with a lid or aluminum foil and bake for 1 1/2 hours. You’re supposed to let it rest for 5 minutes, but who can wait? The garlic will be soft and can be spread like butter on toast. |
Creamy Vegetable Soup
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Ingredients:
6 tablespoons Butter 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 2 teaspoons Corn Syrup 6 tablespoons Flour ½ teaspoon White Pepper 1 teaspoon Salt 1 cup Chicken Broth 3 cups Water 1 pint Half and Half Cream 1 pint Heavy Cream 1 ½ cups Mixed Vegetables (I pulse them in the blender for a smoother finish) |
Directions:
In a stock pot, melt the Butter. Combine your Corn Syrup, Onion, and Garlic Powders to the melted Butter. DO NOT brown but let it simmer for 1 minute. Combine in your Flour, than Salt and Pepper to the melted Butter mixture. Add the Chicken Broth than Water and Mixed Vegetables to the pot and whisk to combine everything. Let everything simmer for 4 minutes, before you add the Half and Half and Heavy Cream. Whisk everything than let simmer until your desired consistency. |
Easy Crock Pot Roast
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Ingredients:
3 to 5 pound Roast 1 package of Ranch Dressing Mix 1 package of Au Jus Mix 1 stick of Butter |
Directions:
In your crock pot, put the Roast in the middle. Sprinkle the Ranch and Au Jus Mix over the Roast, and then place the whole stick of butter on top of everything. Cook on low for 8 hours or high for 4 hours. When serving cut the Roast and either let the slices soak in the mixture or spoon the mixture over the slices. |
Pepperoni Stuffed Lasagna
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Ingredients:
1 pound Lasagna Sheets 2 cups Sliced Pepperoni 4 cups Spaghetti Sauce 2 pounds Ricotta Cheese 16 ounces Mozzarella Cheese ¾ cup Parmesan Cheese |
Directions:
Start with a stock pot of water, boiling to cook your Lasagna Sheets. While that is boiling, in a medium sauce pan fry up the Pepperoni. Once they are crispy, let them drain on a paper towel. In a 10 inch by 14 inch by 3 inch deep baking pan, pour 1 up of the Spaghetti Sauce to cover the bottom. Layer the Lasagna Sheets, than 1/3 of the Ricotta Cheese, Mozzarella Cheese, and than Parmesan Cheese. Put a layer of Pepperoni over those, and than repeat. After the last layer, top with the remaining Cheeses. Bake for approximately 45 minutes |
Pizza Chicken Bake
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Ingredients:
1 cup Water 1 (16 ounce) jar Pizza Sauce 1 (16 ounce) package Spaghetti 3 pounds skinless, boneless Chicken Breast Halves 1 pound sliced Pepperoni ½ pound shredded Mozzarella Cheese |
Directions:
Preheat oven to 425 degrees. Mix the Water and half of the Pizza Sauce in the bottom of a 13x9 inch baking dish. Spread the Spaghetti over the sauce mixture, and then arrange the Chicken Breast over the Spaghetti. Pour the remaining Pizza Sauce over the Chicken Breast, and top with the Pepperoni and Mozzarella Cheese. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake until the Chicken is no longer pink and the Cheese is melted and bubbling. (about 5 minutes) |
Pulled Pork
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Ingredients:
5 pound Pork Butt (Pork Shoulder) 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Smoked Paprika ½ teaspoon Salt ½ teaspoon Black Pepper 3 cups Dr. Pepper 2 cups BBQ Sauce (your favorite) |
Directions:
Trim all the visible fat from the Pork Butt. Combine the Garlic and Onion Powder with the Smoked Paprika, Salt, and Pepper. Mix all the spices together, and message them into the Pork Butt. Place the Pork into your crock pot and pour the Dr. Pepper around the sides of the Pork. Cook on low for 6 to 7 hours until fork tender. Once tender, drain and return the Pork to the crock pot. Using 2 forks shred the Pork and pour your BBQ Sauce over it and let it cook on low for another hour. |
Turkey Brunswick
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Ingredients:
1 tablespoon Olive Oil 1 large Yellow Onion, diced 5 cups leftover Smoked Turkey, shredded 2 (28 oz.) cans Diced Tomatoes 2 ½ cups Yukon Gold Potatoes, diced 2 cups mixed leftover Vegetables (corn, lima or butter beans, peas, green beans, and carrots) 4 cups Chicken Broth 2 cups Water 1 cup Barbecue Sauce ¼ cup Apple Cider Vinegar 1 tablespoon Worcestershire Sauce 1 ½ teaspoons Salt 1 teaspoon Pepper ½ teaspoon Garlic Powder |
Directions:
In a large stock pot over medium heat, add the Olive Oil and Yellow Onion. Cook the Onion until soft and translucent. Add the rest of the Ingredients to the stock pot, and stir to combine. Bring the stew to a boil, then reduce heat to low and let simmer. Stir occasionally and let the stew simmer for 2 hour or until the Potatoes are tender. |
