Chicken Sandwich + Chicken Casserole + Beef over noodles + Salsa + Beef Stew + Prime Rib

Chicken Sandwich

·         2 ( 12.5 oz) cans of chicken

·         3/4 cup light mayonnaise

·         1 cup red grapes, halved

·         1 green onion, diced

·         1 stalk celery, diced

·         1/2 cup diced apple

·         salt and pepper to taste

·         pecans or cashews, optional

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.

Serve on rolls, bread, or croissants (fills 6 large croissants) sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

variation:  I used 2 cans of 10 oz. Canned chunk chicken. I added almost a cup of Miracle whip, a touch of mustard and I chopped some zesty pickles instead of relish. I also finely chopped a little red onion, added mostly pepper, not salt because the canned foods have enough and I put in quite a bit of paprika. After tasting it, I decided to add just a touch of horseradish. After it sat for a few hours, it was amazing. I used the ingredients I had available and made the recipe my own.

variation:  I make it very similar but I use (a lot of) dill instead of green onion and I mix a little sweet honey mustard with the mayo for a bit more flavor. It’s delicious. 

Chicken Salad Sandwich Taco – or on bread

Ingredients:

Use slow cooker inst on prev page - shred meat  ** overnight marinade chicken in sealed bowl **  1/2 tsp black pepper, paprika, 1 tsp both of cumin & cayenne chili powder, 3 cloves garlic, minced,  1/2 cup light sour cream, 4 tsp Worcestershire sauce *** While the chicken is still warm; remove bones & fat & shred into plastic bag w/marinade
Dressing:  1/2 cup Mayo, plus more if needed/// 2 Chipotle Peppers in Adobo, finely minced, 1 tablespoon Freshly Squeezed Lime Juice {or half a lime}, 1/2 tsp Salt, 1/4 tsp ea:  onion powder, dill & chives

Salad:  Next day or after at least 8 hours marinating, in a small bowl combine the chicken marinade with the salad ingredients & top with dressing & Monterrey Jack cheese:  4 cups romaine lettuce or 10 oz bag, 1 cup cherry tomatoes, 1 diced/peeled avocado, 1 (8 3/4 oz can) corn drained, 1 (16 oz.) kidney beans drained, 1/2 of finely diced Red Bell Pepper, 1 Celery Stalk, diced small, 1/3 cup roughly chopped Fresh Cilantro, 2 teaspoons Adobo Sauce, 1 (2 1/2 oz can) ripe, drained olives 

Serve in microwave taco bowls:  purchase 6" corn tortillas, place over inverted coffee mugs (can do maybe 6 at a time) timing will vary dep on your micro, approx 1 min per coffee mug - ready when crispy and cool - just add the chicken salad mixture and top with dressing and Monterrey Jack cheese!  Can serve w/tortilla chips

Chicken  Casserole - cook chicken in crockpot as per soup directions on preceeding page, then sprinkle with sriracha seasoning

·         4 cups shredded chicken – thighs or legs

·         1 can Rotel

·         1 can (10 ¾ oz) cream of mushroom soup

·         1/2 packet taco seasoning

·         3 cups shredded cheddar cheese

·         1 bag of Doritos

·         Optional: sour cream, chopped onion, chilies

In a bowl, combine chicken, Rotel, cream of mushroom soup, 1 1/2 cup of shredded cheese and taco seasoning; stir well.

Using a casserole dish, layer Doritos, mixture and shredded cheese. Make sure to leave enough cheese to fully cover the top layer of casserole. I also like to save a few chips to crush over the top of the casserole. This will give a bigger crunch to the dish.

After casserole is layered in the dish, bake in (preheated) 350°F oven for 20 minutes. ENJOY!

Top with sour cream, chopped onion, chili  if you'd like!

beef over noodles - cook beef in crockpot as per soup directions on preceeding page, then sprinkle with sriracha seasoning

ü  2 cans -10 3⁄4 ounces cream of mushroom soup

ü  2 cans -10 3⁄4 ounces French onion soup

ü  2 lbs beef stew meat

ü  16 ounces egg noodles, cooked

ü  2 medium carrot, shredded

ü  2 teaspoon poultry seasoning

ü  2 teaspoon salt

ü  2 teaspoon black pepper

Combine soups and seasonings and shredded carrots in a 13x9" in sauce pan, add cooked stew beef, cut into cubes, mix well until heated through.

serve over cooked noodles.that have been drained and tossed with a little melted margarine or butter -- .

Salsa Topping:

Serves: Approx. 2 cups

ü  3 medium avocados, diced

ü  15 cherry tomatoes, chopped

ü  juice of ½ lime

ü  2 green onions, finely chopped

ü  2 tbsp finely chopped red onion

ü  1 jalapeno diced

ü  2 tbsp finely chopped cilantro

ü  1 tbsp sriracha (or more or less, to taste)

ü  ½ tsp salt

ü  ¼ tsp ground cumin

Combine all the ingredients in a mixing bowl and mix delicately until evenly distributed.

Serve immediately with tortilla chips or crackers, or, if time permits, cover tightly and refrigerate for a few hours to allow flavors to meld.

******sour cream topping *****

1/4 cup sour cream

2 tablespoons chopped fresh cilantro

1/4 teaspoon cumin

juice and zest from one lime

salt to taste

 Lynn's Beef Stew: (serves 6)

Ø 1-2 lbs beef brisket or Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck

Ø  1/2 to 1 cup mesquite wood chips (depends on size of crockpot), soaked

Ø  parchment paper 

Soak your wood chips in water for at least 30 minutes, and drain the water.
Spread out a good-sized length of parchment paper on the counter, and put the wood chips inside.

Fold over the edges of the paper to enclose the wood chips and make a packet, similar to a foil packet (I was worried foil would rust), that fits inside your crockpot completely.  With scissors, cut teeny tiny holes here and there in the top level of the parchment paper to let smoky steam escape.

The second step is to season the meat generously with salt and pepper and brown it in batches in a large, heavy pot. This caramelizes the meat, which adds depth and dimension to the stew.  Drain off grease/ put browned meat in the crockpot, directly on top of the parchment paper packet (lots of Ps, there).

Cover with whatever liquid you are going to use. I stuck with water.
Put the lid on and cook on low for 4 hours + last hour on high. The meat is done when it is cooked through and has reached desired tenderness. 

In the meantime, cut into bite sized chunks:  4 potatoes, 1 onion, 2 carrots, 2 celery, 3 garlic cloves – Steam for 5 - 10 minutes ( you want them not fully cooked) Cook on high during last hour (discard chips - Can reuse the wood chips to smoke fish or whatever) and all liquid and all bones ** add to crockpot the drained meat cut into bite sized chunks + ü2 cups water ü 1 (.75 ounce) packet dry brown gravy mix ü  1 (1.5 ounce) package dry beef stew seasoning mix ü  2 tablespoon Worcestershire sauce ü  1 (14.5 ounce) can stewed tomatoes, chopped ü  All the steamed veggies Spicy Slow Cooker Beef & Bell Pepper – serves 4 2 lbs beef chuck, thinly sliced 2 cups chopped to 1 inch squares bell pepper 1/2 medium onion, peeled, cut in half, sliced 1 cup broth or 1 cup water + 3 bullion cube 2 Tbsp corn starch 2 tsp freeze dried garlic 1/3 cup chopped parsley 2 tsp salt 1 tsp black pepper 1 tsp – 1 Tbsp Sriracha sauce To thicken ½ cup water 2 Tbsp corn starch Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker. Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Sriracha; or water, bullion cubes and Sriracha. Pour over the peppers and beef. (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours. Mix 1/2 cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve. Crock Pot Beef Stroganoff – Serves 8 1/4 cup butter 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips 1 cup chopped onion 2 cloves garlic, finely chopped 1 can (10 3/4 oz) condensed golden mushroom soup 1 carton (8 oz) sliced fresh mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper 4 oz cream cheese, cubed (from 8-oz package) 1 container (8 oz) sour cream 6 cups hot cooked noodles or rice In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned. In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper. Cover; cook on low heat setting 5 to 6 hours or until beef is tender. Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles. Real Nice Prime Rib 4 lbs prime rib beef roast, bone in ** To make the Slow-Roasted Prime Rib, you'll need a three-bone rib roast 1/2 C. orange juice juice of 2 limes 2 large onions sliced 4 garlic cloves minced 2 parsley sprigs chopped 6 bay leaves 4 t. salt 1 t. pepper Mix orange juice, lime juice, garlic, pepper, onion, bay leaves, parsley and peppers. Pour over roast and marinate at least 2 hours or overnight. After marinating, brown roast on all sides, in a heavy pan. Add roast to crockpot. Add marinating liquid.   Place fat side up & Cook on low/medium for five hours or until the roast reaches 135 degrees internally. Remove from the liquid and allow the meat to rest at room temp for ten minutes. Strain (keep liquid) – sprinkle over meat:  3 garlic cloves, chopped, 1 large onion, chopped, 1 tsp or each: rosemary, dried sage, salt, pepper, garlic powder, onion powder Serve strained sauce au jus with the roast.  Cut and serve! ** For well done, Remove from crock pot, cover the slices loosely with aluminum foil, and let sit approximately 15 to 20 minutes - can serve on plate telling folks to wait for meat to continue cooking awhile.