Potato Salad

7 russet potatoes and 2 eggs
1 cup mayo
1 cup Miracle Whip
4T. mustard
1/2 cup Hidden Valley Ranch
1/4 cup diced well red onion
1/4 cup dill pickles chopped very fine
1t. pepper
1T. salt

1. In large pan add the potatoes and eggs in pan and cover with cold water.
2. Cook on medium for an hour and take off the heat.
3. In the meantime add all the ingredients above except potatoes and egg and set aside.
4. Drain the potatoes and eggs.
5. Once cooled peel and dice potatoes and peel and dice eggs.
6. Pour dressing over the potatoes and eggs.
7. Mix well cover and allow 30 minutes in chill box. Serve and Enjoy!

Buffalo Chicken Cutlets with Ranch

4 chicken breasts pounded out
2 cups flour
1t. garlic powder
1t. onion powder
1T. salt
1T. pepper
1/2 cup Reds Hot Sauce
1/4 cup melted butter
2T. lemon freshly juiced
3 eggs
3T. milk

Sour Cream Ranch
Mix
1/2 cup of sour cream
1 T dry ranch mix like Hidden Valley
Place in refridgerater until ready to serve.


1. In a pan add the Reds Hot Sauce, lemon juice, butter and simmer on very low until ready to use.
2. In a bowl combine egg and milk. Whisk and set aside.
3. Place the flour, garlic powder, onion powder, salt and pepper mix well set aside
4. Take a pounded out piece of chicken breast and dip in the flour, eggwash then flour. Let set on a cookie sheet. Do it to all the other chicken breasts and set aside for 30 minutes!!!!
5. In a fry pan on medium high heat add 1/4 cup of oil and let it get hot.
6. When hot enough add a piece of chciken at a time, no more than 2 at a time and brown up each side. Might have to lower heat to medium to keep chicken from burning.
7. When cooked all the way through place on plate and drizzle sauce over top of cutlet.
8. Top with a dollop of sourcream ranch and serve! Yummo!

**TRICK** Place the chicken drizzled with sauce on a toasted bottom bun, place lettuce tomato and pickle on then smear the sourcream ranch on top bun and top. Wonderful Sammy!

Citrus and White Wine Fish

4 pieces of white fish
4 slices of lemon
4 slices of orange
4T. white wine
pepper

Preheat oven 375

1. Take 1 piece of foil and place 1 piece of fish down.
2. Place 1 orange and 1 lemon slice
3. The drizzle 1T. white wine over top
4. Season with some salt and pepper.
5. Take the right and left side up and fold over 5 times or until its close to fish then fold other edges in
6. Bake 30 minutes and enjoy!
7. Rice pilaf and aspargus comliment this meal nicely!

Barbeque Stuffed Stuffing Chicken

4 chicken breasts pounded out
1 box of stuffing of Stove Top made and cooled
1 egg
1 cup barbeque sauce ( recipe on blog or use favorite bottle )
salt
pepper
garlic powder
onion powder

Preheat oven 350

1. Take the stuffing and add 1 egg to it and mix well.
2. Grease baking dish
3. Preheat a fry pan with 3T. oil on medium high
4. Take 1 of your chicken breasts pounded and place 1/4 cup of mix and roll the chicken up and pin the sems with toothpicks, use 2 toothpicks, 1 on each end along the seam. Then fill the rest and pin
5. Season chicken with salt, pepper, garlic and onion powder
6. Place in fry pan and brown up the outside, once done place in baking dish
7. Place the rest of stuffing in pan
8. Smear with barbeque sauce on top of each chicken
9. Place in oven for 40 minutes covered.
10. Rest for 5 minutes and serve with some augratin potatoes

5.

Quiche Lorraine and Erin

6 eggs
1.5 cups heavy cream
1/2 cup bacon cooked and chopped
1.5 cups gruyere cheese ( swiss cheese )
1 cup chopped broccoli
1 pie crust

Preheat oven 350

1. Whisk eggs and add milk, also poke  a fork tines all over bottom of crust and bake for 5 minutes
2. In the pie crust layer bacon on bottom, then the cheese and the broccoli on top.
3. Pour egg mix over
4. Bake 35- 45  minutes depending on oven.
5. Slice and serve

Barbeque Sauce

2 cups ketchup
1/2 an onion diced
1t. pepper
1t. salt
2T. white vinegar
3T. sugar

Combine all the ingredients above and simmer as long as you need. Also add more sugar or less to your liking.

Blackened Chicken Alfredo

4 chickern breasts
4T.  Blackened Seasoning
1 box about a pound of fettuccine noodles
1 jar of alfredo sauce

1. Season Chicken breasts and grill or pan fry
2. Boil a large pot of water then when it comes to a boil add 3T. salt
3. Add noodles in boiling water and cook 7 minutes or until done to your preference
4. Drain pasta and add back to pot.
5. Slice the chicken and place in serving dish.
6. Warm up alfedo sauce
7. Place noodles on plate, top with your alfredo sauce and add the sliced chicken over it.
8. Serve with salad and garlic toast.
:) Who says you have to slave away at supper?

Chicken Enchiladas

2 pounds of cooked and shredded chicken marniated in the Spicy Lime Marinade ( posted below )
1 15 ounce can stewed tomatoes
3 cups enchilada sauce
3 cups shredded cheese
1 small can of chilis
15 corn tortillas
2T. taco seasoning

Preheat oven 350

1. Place in a bowl the chicken, 1.5 cups of cheese, half to full can of chopped green chilis and taco seasoning
2. In a blender puree the can of stewed tomatoes, until its pureed smooth
3. Add to the bowl and mix ingredients well.
4. In a dry medium hot skillet place tortillas on for aout 15-20 seconds on each side, ( helps make them pliable ).
5. Once they are all done place 1.5 cups of enchilada sauce down in your glass pan and start filling and rolling up each enchilada. Its okay to be generous with filling, but they should roll up. Place seamside down in glass pan.
6. After they are all rolled and placed, top with remaining sauce and let some seep between each enchilada then top with cheese. Place in oven covered for 30 minutes and serve!

Spicy Lime Chicken Marinade

1/2 cup fresh squeezed limes
1/2 cup Olive Oil
1t. salt
1t. pepper
2T. spicy season blend for chicken or spicy Mrs. Dash
2 pounds chicken

1. Combine lime, salt, pepper and seasoning
2. Whisk in olive oil
3. Place in ziploc bag along with chicken and marinade at least an hour to 8 hours.
4. Grill and serve.

Hot Meatball Sandwiches

2 pounds ground beef
3 eggs
4 slices of toast made into tiny little crumbs ( food processor or cut with knife or break apart with hands into teeny tiny pieces)
3T. ketchup
1 lipton onion pack
1t. garlic powder
1t. pepper
1T. worchestershire sauce
1/2c. milk
2 jars of marinara
8 hoagie buns
16 pieces of provolone cheese
parmesean cheese grated
1/2 an onion diced
2 cloves garlic minced

Preheat oven 375

1. Mix beef, eggs, toast crumbs, ketchup, worchestershire sauce, pepper, garlic, 1 envelope of lipton onion mix and milk. Mix together and set in refridge for 30 minutes. Helps to let bread soak up the milk.
2. Make 1 inch meatballs to 1.5 inch meatballs.
3. Place in oven for 30 minutes
4. In the meantime sautee up the half an onion til soft and add the garlic in and sautee for another couples minutes on low.
5. Add the jar sauce to pan and simmer.
6. After meatballs are cooked and cooled add them to the sauce and simmer for 15 minutes to incorporate floavors.
7. Turn broiler on
8. Place hoagie buns in broiler for a minute, just to toast it, then place meatballs and some! sauce on hoagie bun, top with provolone cheese and place in broiler to melt cheese (30 seconds roughly)
9. Top with some parmesean cheese after done broiling and enjoy!