Lasagna

This recipe can be as extravagant or as easy as you want to make it. I enjoy cooking, so I make my sauce from scratch and combine three cheeses for part of the filling, but you can do this with three ingredients, if you so choose. The main things you need are: noodles, sauce and cheese. How much you do from there is entirely up to you.

Preheat oven to 350°.

1 16oz box lasagna noodles, uncooked (You don't need to buy the No-Boil noodles)
1 qt spaghetti sauce (your choice of homemade or store-bought)
1 pint Ricotta cheese
2 c shredded Mozzarella cheese (reserve ½ c)
1 c Parmesan cheese
2 eggs
2 T parsley
1 tsp garlic powder

1. Whip the eggs together with the garlic powder and parsley. In a separate bowl mix together the cheeses, then carefully add the egg mixture. Combine until everything is mixed well.

2. In a rectangular baking dish, spread a layer of spaghetti sauce over the bottom. Cover the sauce with three uncooked noodles, laid side-by-side. On top of the noodles, spread a layer of the cheese mixture. It doesn't need to cover every inch of pasta, but you do want a good layer of cheese. Top the cheese with sauce and flatten out with a wooden spoon if there are lumps. Repeat this process until you reach just below the rim of the baking dish. (You may not use all the cheese mix, sauce or noodles. If you choose, you can make a second pan with the remaining ingredients.)

3. Cover the dish with foil, set it on a foil-lined cookie sheet to catch any boil-overs and bake at 350° for 45 minutes. Uncover and sprinkle the rest of the Mozzarella cheese on top and return to the oven for 15 minutes or until the cheese turns a golden brown.

4. When it comes out of the oven, let it sit for a full fifteen minutes before you serve it. This will allow the liquids to soak back into the noodles and you won't have runny sauce all over your plate.

Apple Crisp

Preheat oven to 350°.

6 c sliced apples
¾ c white sugar
¼ c brown sugar
1 T flour
pinch salt
¼ tsp cinnamon

Mix together these ingredients and spread in a lightly greased 9x13 pan.

½ c butter (or margarine), softened or melted
1 c flour
1 c oatmeal
1 c brown sugar
¼ tsp baking powder

Combine these ingredients and spread evenly over the top of the apples. Bake at 350° for 45 minutes. Let cool completely before serving. Best with cinnamon ice cream and caramel topping.

Crockpot Steak & Gravy (Beef Stew)

This recipe can be made one of two ways: just the meat and gravy or cook all your vegetables at once and make it into a stew-like concoction. I was trying to do a hundred things today, so you get the latter.

3-4 lbs chuck steak (or a chuck roast), largely cubed (I marinated it last night.)

1 c flour
salt and pepper to taste
1 can Coke (Dr. Pepper works well, too)
1½ c beef broth (I used 1 hefty tablespoon Better than Bouillon and 1½ c water, but canned broth will work, too)
1 onion, cut into chunks
2lbs small yellow potatoes, cleaned & halved (don't peel)
4-5 carrots, peeled & cut into chunks
1 stalk celery, cut into chunks

If you make it like stew, put the vegetables on the bottom of the Crock-Pot. Toss the steak in the flour just enough to coat it evenly. Discard remaining flour and add meat to the pot. Pour in the Coke and the beef broth and generously sprinkle in salt and pepper. Put on low for 6-7 hours. Stir only once or twice (every time the crock pot is opened, you add 20 mins to the cook time). The gravy will thicken as it cooks and you'll end up with the perfect consistency.

If you choose not to add the vegetables to the Crock Pot, you can serve this with mashed potatoes, rice or egg noodles for an excellent, filling meal.

Beef marinade

1 c beef broth
½ c red wine (I used some leftover sweet red)
¼ c Worcestershire sauce
1 tsp minced garlic
¼ tsp Lawry's seasoned salt
½ tsp black pepper
¼ tsp celery seed
¼ tsp onion powder
1 bay leaf
pinch thyme
pinch rosemary

Mix together and pour over trimmed beef steaks, roasts and stew meats. Marinate for at least one hour. Perfect marinade for the grill because there are no oils to cause flare-ups.

Crockpot Buffalo Chicken

(shown here with ranch dressing and shredded lettuce on a Hoagie roll)

This recipe is SO versatile! I stumbled upon it on Pinterest. Since my grocery store was out of the Frank's Buffalo Wing sauce, I substituted. We put it on hoagie rolls tonight, but it can be put in tortilla shells with lettuce and cheese for a chicken wrap. You can use it as a pizza topping, put it over pasta, mix with cream cheese for a buffalo chicken dip, combine with bleu cheese and put over a greens salad or serve with tortilla chips with melted cheese, chopped green onions and sour cream as buffalo chicken nachos. You can even combine it with onions, green peppers and Provolone on a hoagie as a Buffalo Philly. For those concerned about the spice, I'd give it a 5 on a scale of 1-10 for heat. It's got a little bite, but it's not totally intolerable, unless you think ketchup is spicy.

1 3lb bag thawed chicken breasts, skinless & boneless (Don't use frozen! Thaw them out first.)
½ bottle Franks Buffalo Wing Sauce (I used Cookies Wings & Things)
1 envelope dry Hidden Valley Ranch Dressing mix

Combine all three ingredients in a Crock Pot on low. Cook for 6-7 hours. Remove chicken breasts, shred them and return them to the sauce. Simmer for an additional hour. Serve as mentioned above.

***There's a LOT of sauce when this chicken is ready to serve. Make sure to use a slotted spoon to scoop it out of the pot so you don't get a watered down sandwich. I'd also suggest draining it before using it in other recipes, such as buffalo chicken dip or on nachos.

Mom's Macaroni Salad

2 c uncooked macaroni (or small shells)
3 ribs celery, diced
1 carrot, diced
½ onion, diced
2 T sweet pickle relish
2 tsp pimento, diced
2 hard-boiled eggs, chopped
1 T mustard (yellow or Honey Dijon)
¾ c Miracle Whip (If you use mayonnaise, add ¼ tsp paprika)
¼ tsp white pepper
¼ tsp Lawry's Seasoned Salt
¼ tsp garlic powder

Optional ingredients:
½ c petite sweet peas
½ c chopped chicken or tuna
¼ c chopped black olives
2 T Parmesan cheese

Cook the macaroni until right before it becomes al dente. If you cook it completely, when it absorbs the liquid, the pasta will become mushy.

Mix all the remaining ingredients and let sit while the pasta cooks.

Drain the pasta and rinse in cold water to stop the cooking process. When the macaroni is cool, combine with the salad mix. Refrigerate for at least 30 minutes before serving. If you decide to add the Parmesan cheese, add it right before serving.

Minestrone

I looked at at least a dozen recipes for minestrone before I finally gave up and decided to create my own. I took ingredients from a bunch of the recipes and combined them with ones from other recipes and came up with a mix of them all. Normally, I'm one who uses a lot of spice to get flavors into my food, but this soup doesn't need it. I'm very happy with the results.

2 cans diced tomatoes, smashed up (14.5 oz)
1 can tomato sauce (14.5 oz)
1 can beef broth (14.5 oz)
3 c water
1 can kidney beans (14.5 oz)
4 stalks celery, sliced
3 carrots, peeled and sliced
2 onions, diced
2 tsp dried basil
1 tsp ground oregano
½ tsp ground marjoram
¼ tsp thyme
1 T parsley
2 cloves garlic, minced
1½ T sugar
½ tsp pepper
1 tsp salt
1½ C uncooked pasta (gemelli, conchigliette or even tortelli are great choices)
1lb italian sausage, cooked and drained

In a large pot, combine all the ingredients except the pasta. Bring to a boil, then lower heat, simmering for 40-45 minutes until vegetables are tender. Add pasta and cook an additional 10 minutes on a low boil. Serve with a sprinkle of Parmesan cheese and garlic bread.

Parmesan-crusted Dijon Chicken

3-4 boneless, skinless chicken breasts
1 c bread crumbs
½ c Parmesan Cheese
¼ tsp garlic powder
¼ tsp onion powder
1 tsp lemon pepper
3 T mayonnaise
¼ c Dijon mustard
¼ c heavy cream
2 T honey

Preheat oven to 375°

Combine the bread crumbs, Parmesan cheese, garlic powder, onion powder and lemon pepper together in a shallow dish. In a separate dish, mix together the mayo, mustard, cream and honey. Cover the chicken breasts with the mustard mix, then coat with the bread crumbs. Spray a cookie sheet with cooking spray and place each chicken breast on the pan.

Bake at 375° for 10 minutes each side until it develops a crusty coating.

(If you choose to have a crispier crust, fry lightly in ¼ c vegetable oil 7-8 minutes on each side until the juice from a cut to the center of the meat runs clear.)

Taco Soup

Stumbled onto this recipe on Pinterest, but it seemed a little blah. I exchanged a few ingredients and added a few spices and came up with this. Hope you enjoy!

2 lbs lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 8oz block cream cheese
2 cans beef broth
2 cans Ro-Tel tomatoes with chiles
½ c heavy cream
2 T cumin
1 T chili powder
½ tsp coriander
2 tsp seasoned salt
1 tsp black pepper
½ tsp paprika
1 T cayenne pepper
2 c shredded cheddar or Colby cheese
1 can pinto beans, drained

Optional toppings: sour cream, hot sauce, green onions, black olives, crushed tortilla chips

Brown the ground beef over med-high heat with onion and garlic. Drain and return to pan with the spices. Drop cream cheese, small bits at a time, into the pot and with the back of a spoon smash it into the meat until the white disappears. Mix well and add the remaining ingredients, leaving the cheese and cream for last. Heat thoroughly and serve with optional toppings.

***If you don't have all the spices on hand, you can substitute them for 1 pkg of taco seasoning. I know not everyone has spices like coriander and cumin in the cupboard.

Dorito Chicken and Spicy Southwestern Potatoes

Dorito Chicken
1 bag Nacho Cheese (or Cool Ranch) Doritos
3 eggs, beaten
4-6 boneless skinless chicken breasts

Preheat oven to 375°. Lightly coat a cookie sheet with cooking spray.

Using a food processor (or a ziploc baggie and a rolling pin) crush the Doritos into small pieces. Dredge the chicken through the egg mix, then press into the crushed chips, coating both sides completely. Place on the cookie sheet. Bake at 375° for 15-20 minutes. (Recipe adapted from @DonniesDancer's "Cheez-It Chicken")

Spicy Southwestern Potatoes
1 box Au Gratin potaoes (any brand will do)
2 T butter or margarine
½ c milk
¼ c taco sauce (I used Cholula hot sauce, but you can use salsa or regular taco sauce, too)
1¾ c water
Toppings: Sour cream, green onions, black olives, cheddar cheese

In an 8-10" skillet, mix the potatoes and sauce mix with the rest of the ingredients. Bring to a boil, then cover and lower the heat to medium. Simmer for 10-12 minutes. Turn off the heat and uncover. The sauce will thicken upon standing. Serve with optional toppings.

Hot Barbecue Chicken

The other day, my sister and I were talking with one of the many kids my mom "adopted" over the years about how she cooked for us. The discussion of her infamous hot barbecued chicken came up. This recipe is a two-parter and I'll get to that in just a minute, but you have to understand the story behind this sauce.

In the 70's and 80's, Kraft made a "Hot Barbecue" sauce that my mother used on her fried chicken. Unfortunately, like many things, they stopped making it. My mother had to improvise - which wasn't tough for her, but she never felt like it tasted the same. She always started out with a foundation of Kraft barbecue sauce (as do I) and she doctored it from there. Over the years since my mom's death, I've worked very hard to duplicate the sauce and I think I've got it figured out. There are considerably more ingredients in mine than hers, but my mom was a purist in the kitchen. She didn't use a lot of spices beyond salt and pepper, maybe a little garlic or cayenne here and there. The spices I use, however, are typical of what's usually in my cupboard...of the cupboards of anyone who does any amount of cooking whatsoever. If not, they're easily obtained from your local supermarket.

When mom made this BBQ chicken, it took your breath away. Literally. She baked the chicken in the sauce, so when you opened the oven door, the spicy heat from the sauce floods your senses and momentarily causes you to lose your breath. It's absolutely intoxicating.

Now, I will warn you, this shit is hot. Like, HOT hot. It's not for the meek. It's definitely not for those who think ketchup is spicy. I started eating it when I was 4 years old, but I don't recommend it for kids (my mom was a little nuts. lol). But it's my favorite sauce of all time. My advice? Have plenty of iced tea on hand. You're going to need it.

Story aside, let's get to the recipe!

Sauce
1 bottle Kraft Original Barbecue sauce
1 bottle Kraft Honey Barbecue sauce
¼ c Louisiana Hot sauce
2 T Vinegar
1 T Worcestershire sauce
1 tsp Cayenne pepper
2 tsp Paprika
2 tsp Garlic powder
2 tsp Lawry's Seasoned Salt
1 tsp Onion powder
1 tsp salt

Combine and bring to a boil, then turn the heat to low and simmer for about an hour. This should make roughly a quart of sauce. It will keep in your fridge for 3-6 months, but I can promise you, it won't last that long.

Fried Chicken

1 whole fryer chicken cut up and rinsed
2-3 c vegetable oil

Marinade/Milk Bath
3 eggs
4 c milk
2 oz Louisiana Hot Sauce

Blend well and soak the chicken pieces in the milk bath 6-12 hours.

Breading
6 c flour
2 tsp salt
2 tsp paprika
1 T onion powder
1 T garlic powder
1 T seasoned salt
2 T black pepper
1 T cayenne pepper

Take the chicken pieces out of the milk bath and toss in the flour mixture until covered. Put the chicken pieces BACK in the milk bath and then back in the flour again, coating well.

Heat the oil in a large skillet or pot. I don't use a thermometer, but I put it over a medium-high flame and when I put a pinch of flour in the oil and it sizzles, I add the chicken pieces.

You'll have to cook the chicken in batches. I start with the dark meat (thighs and legs) since it takes the longest to cook (13-15 mins total) and retains heat the longest. Then I go to the white meat (breasts and wings) which take about 10-12 mins total. The best way to check the doneness is to cut into the thigh or breast. If the juice that comes out is clear (not pink), it's done. If it's the least bit pink, put it back in the oil and cook longer.

When cooked thoroughly, drain on a baking rack (not paper towels or the breading will get soggy and fall off the chicken).

Once the chicken cools a little bit, carefully dip each piece in the barbecue sauce, coating liberally and put on a wire rack inside a baking dish. Bake uncovered at 350° for about 20 minutes until the sauce has baked into the breading. Let cool a few minutes and serve.

Southern Fried Chicken

Fried chicken was a standby at my house growing up. It was before the days of chicken strips, nuggets and popcorn chicken. When mom made chicken, it was with the bone, battered and deep fried. Needless to say, it's not the least bit healthy, but once you taste it, you'll realize an extra twenty minutes in the treadmill is totally worth it. Enjoy!

1 fryer chicken cut up and rinsed

2-3 c vegetable oil

Marinade/Milk Bath

3 eggs

4 c milk

2 oz Louisiana Hot Sauce

Blend well and soak the chicken pieces in the milk bath 6-12 hours.

Breading

6 c flour

2 tsp salt

2 tsp paprika

1 T onion powder

1 T garlic powder

1 T seasoned salt

2 T black pepper

1 T cayenne pepper

Take the chicken pieces out of the milk bath and toss in the flour mixture until covered. Put the chicken pieces BACK in the milk bath and then back in the flour again, coating well. 

Heat the oil in a large skillet or pot. I don't use a thermometer, but I put it over a medium-high flame and when I put a pinch of flour in the oil and it sizzles, I add the chicken pieces. 

You'll have to cook the chicken in batches. I start with the dark meat (thighs and legs) since it takes the longest to cook (13-15 mins total) and retains heat the longest. Then I go to the white meat (breasts and wings) which take about 10-12 mins total). The best way to check the doneness is to cut into the thigh or breast. If the juice that comes out is clear (not pink), it's done. If it's the least bit pink, put it back in the oil and cook longer. 

When cooked thoroughly, drain on a baking rack (not paper towels or the breading will get soggy).

Excellent with Hot Barbecue Sauce!

ANNOUNCEMENT!

I just created a Twitter account specifically for my cooking blog. Follow me now @MellysKitchen. I will still have my main profile, but this account will make it easier for those just wanting to keep up with my recipes to do so. I've also created a Facebook Fan Page you can "like" as well, to allow for more interaction between myself and my readers.

I will be working on turning this blog into more than just recipes by adding cooking tips and other food-related topics and this new Twitter profile is the best way to share those with all of you. 

I love feedback, so if you have tried my recipes or think I should try one of yours, please contact me and let me know! Leave comments, follow me on Twitter or email me. I look forward to hearing from you!

Apple Pie (mostly homemade)

1 bag of apples (usually 10-12 average sized apples) I use Granny Smith.
2 T lemon juice
½ c granulated sugar
2 T brown sugar
½ tsp ginger
½ tsp allspice
½ tsp nutmeg
1 T cinnamon
2 T flour
2 T butter or margarine, softened
½ tsp vanilla
4 pie crusts (two bottom crusts, two top crusts) (I use premade for the sake of simplicity)

Preheat oven to 350°.

1. Peel, core and slice apples, then drizzle with lemon juice to keep from browning.
2. In a medium bowl, mix dry ingredients well, then add the butter and vanilla, blending until it forms a crumbly mixture.
3. Pour half of the mixture over the apples and stir well so all the apple slices are coated. Save the other half.
4. Splitting the apple mix into two parts, fill each pie crust shell with the filling. Then divide the sugar mixture into half again, putting one half over each pie.
5. Carefully cover with the top crust and pinch it shut around the edges. Slice a vent hole in the center on the top. I brush on some butter and sprinkle with cinnamon sugar, but you don't have to.
6. Cover the edge of the pie crust with foil so the edges don't burn.
7. Bake at 350° for 45-50 minutes. About 15 mins from the end of cook time, remove the foil so the crust can finish baking.
8. Let cool for 30 mins. Serve with ice cream or whipped cream.