Monday, January 19, 2015

Sweet Garlic Chicken


4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp olive oil
additional herbs and spices, as desired

Suggestion:  Lemon Pepper, Sage, Organo


  • Preheat oven to 450F 
  • Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  • In small sauté pan, sauté garlic with the oil until tender.
  • Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  • Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  • Add salt and pepper to taste.
  • Bake uncovered for 15-30 minutes, or until juices run clear. 
  • Cooking time will depend on the size and thickness of your chicken.

Monday, January 12, 2015

Bean Dip

Bean Dip


1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero


In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

Hamburger Soup


1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni


In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6