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Tandoori Style Chicken Wings with a Yogurt Sauce

19 Apr

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

Slow Cooked Bacon and Beans with Corn Bread

19 Apr

Bacon goes well with just about anything.

Slow Cooked Bacon and Beans with Corn Bread
Slow Cooker Time: LOW 5 to 6 hours
Serves 4

Ingredients:
10 slices bacon, chopped
1 onion, chopped
2 TB brown sugar
1/4 cup ketchup
1/4 cup BBQ sauce
1 TB mustard
1 TB molasses
1/4 ts salt
1/2 ts chili powder
1/2 ts black pepper
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pork and beans

1 box of corn bread ready mix


Directions:

1. Cook bacon in skillet; when cooked moved with slotted spoon to slow cooker. Add onion to the rest of the bacon grease and cook for 3 minutes.
2. Add onions and bacon grease to slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on LOW for 5 to 6 hours.
5. Just before your bacon and beans are ready, make your corn bread according to the boxes directions.

Macaroni and Cheese with Smoked Fontina Cheese

12 Apr

I think I have to vote for this one as the week’s favorite. I love comfort food and I love mac and cheese. I grew up on Kraft boxed mac and cheese. This is a bit more complicated, but a lot more tasty. If you are feeling a bit of a gourmet itch and have a bit more time in the kitchen for dinner prep, take a shot at this recipe. So worth it!

Macaroni and Cheese with Smoked Fontina Cheese
Prep. Time: 10 minutes
Cooking Time: 15 minutes for Bechamel Sauce, 10 minutes for pasta and 30 minutes of baking

Ingredients:
1 pound macaroni pasta
4 TB butter
2 cloves garlic, minced
2 1/2 cups bread crumbs
1 ts thyme
2 cups shredded sharp cheese
2 cups shredded smoked fontina cheese
salt
black pepper
1 ts paprika

Bechamel Sauce:
4 TB unsalted butter
1 shallot, chopped
2 carrots, peeled and chopped
1 rib of celery, chopped
6 TB all purpose flour
4 cups milk
1 ts dried thyme
1 bay leaf
1 1/2 ts salt
1/4 ts nutmeg
black pepper

Directions:
1. Make your bechamel sauce: Melt butter in a medium sauce pan over high heat. Add shallot, carrot, and celery to pan and cook for about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in milk and bring it all to a boil. Add thyme and bay leaf. Reduce heat to a simmer and cook for 15 minutes in order to thicken the sauce.

2. Bring a large pot of water to a boil. When it starts to boil add your pasta. Cook according to the packaging.

3. While your pasta cooks heat a medium sauce pan and melt butter with garlic cloves. Add the bread crumbs and thyme and mix.

4. When pasta is cooked, drain and toss with cheeses. Fold in the bechamel sauce, salt, pepper and paprika.

5. Transfer macaroni mixture to a greased baking dish. Cover top with bread crumbs. Bake for 30 minutes. Let rest for 10 minutes before serving.

Mint and Pea Hummus with Pita Bread

5 Feb

Mint and Pea Hummus with Pita Bread

Total Time: 20 minutes

I found this recipe in

Ingredients:
1 TB olive oil
3 small leeks, chopped
4 cups shelled peas, fresh or frozen
3/4 cup vegetable broth
2 TB tahini
2 TB mint, chopped
1 ts salt
1/2 ts black pepper
6 pitas, cut into wedges and toasted

Directions:
1. In a large saute pan, heat olive oil over medium heat. Add leeks, cover and cook for 7 minutes. Add peas and cook uncovered for 8 minutes (only 5 if frozen peas). Add broth and cook 3 more minutes.
2. Remove from heat, stir in tahini and mint, and spoon mixture into the bowl of food processor. Process until fairly smooth. Add salt and pepper, seasoning as desired.
3. Place in a bowl and serve with toasted pitas.

Double Layered Vegetarian Cheese and Chili Quesadillas

4 Feb

Southwestern Quesadillas
Vegetarian Recipe
Can be either a dinner or appetizer.

Total Time: 15 minutes
Can be cut into 8 appetizer sized slices.

Ingredients:

3 — 8 inch flour tortillas
olive oil (for coating tortillas)
1/2 ts chili powder
1/2 ts ground cumin
1 cup shredded cheese
1 can (4 oz.) diced green chilies

Directions:
***Preheat oven to 450 degrees F.***
1. Brush one side of flour tortilla with olive oil. Sprinkle with chili powder and cumin.
2. Place tortilla on a baking sheet, spice side down. Top with 1/2 the cheese and chilies.
3. Top with second tortilla. Add remaining cheese and chilies.
4. Top with third tortilla. Coat top of tortilla with olive oil, chili powder and cumin.
5. Broil quesadilla until tortillas are golden brown and cheese is melted.

Sausage Triangles

3 Feb

Sausage Triangles

Total Time: 50 minutes

Ingredients:
1 lb. ground pork
1 onion, chopped
1 ts dried sage
1/2 ts salt
1/2 ts ground black pepper
1/2 ts crushed red pepper flakes
1 (17 1/4 oz.) package frozen puff pastry sheets, thawed
flour, for dusting
1 egg, beaten
1 cup Worcestershire sauce

Directions:
1. Preheat oven to 350 degress F.
2. Combine pork, potato, onion, sage, salt, pepper, and pepper flakes in a bowl.
3. Unfold 1 pastry sheet; following folding marks, cut the sheet into 3 rectangles. Cut each rectangle into four squares. Cut each square into 2 triangles.
4. Place 1 TB of sausage mixture onto each triangle. Fold one corner of the puff pastry over to another corner. Press edges together with fingers or fork.
5. Place triangles on baking sheet, seam side down. Brush the top with beaten egg.
6. Bake for 35 minutes.
7. Serve warm with side of Worcestershire sauce.

Slow Cooker Chili

1 Feb

Super Bowl Sunday is coming up this week, so I thought I should concentrate on party foods, drinks and appetizers. If you are not attending or throwing a party this weekend, save these posts for when you do.

For starters, letÅ› start with Slow Cooker Chili.

Ingredients:

8 strips of bacon, chopped
1 lb. ground beef
1 lb. ground pork
28 oz. can stewed tomatoes
1 – 16oz. can tomato sauce
1 – 6oz. can tomato paste
2 – 16 oz. cans kidney beans
2 cups carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup green pepper, chopped
1 TB chili powder
1 ts salt
1 TB cumin
1 ts black pepper
1 TB Worchestershire
2 ts Franks hot sauce
1 ts cayenne pepper
1 ts paprika
1 ts brown sugar

Directions:

1. Cook bacon in skillet until crisp. Remove to paper towel to drain.
2. Brown beef and pork in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on LOW 9-10 hours. Stir occasionally.

Weber Balls

9 Dec

I have been thinking about family and friends lately as the holiday season is all around me. I thought I would post some great recipes I have received from my family and friends over the years.

Food always tastes better when it is made for or by someone you love.

Weber Balls
**This recipe comes from Dubuque, Iowa. Given to me by the mother of one of my best friends.**

Serves: 2-4
Prep. Time: 15 minutes
Cooking Time: 50 minutes

Ingredients:

1 pound ground beef or turkey
1 cup onions, chopped
1 cup bell pepper, chopped
1 cup mushrooms, chopped
1 cup green olives, chopped
2 cloves garlic, chopped
1/2 cup bread crumbs
1 egg
1/4 cup ketchup
2 jars beef or mushroom gravy
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Mix all ingredients (except gravy) together.
3. Form into 1-2 inch meatballs. Place in baking pan and cover with foil.
4. Bake 40 minutes.
5. Remove from oven, drain off juice.
6. Cover with gravy.
7. Continue baking uncovered until gravy is heated through.
8. Serve over noodles or rice.

Slow Cooker Chili

28 Sep

It’s a bit chilly in my neck of the woods today, so I thought I’d make some comfort food for dinner tonight.

This will be my first attempt at making chili!

Wish me luck!

Ingredients:

2 pounds ground beef, browned
2 16 oz. cans red kidney beans, drained
2 14 1/2 oz. cans diced tomatoes, drained
1 6 oz. can tomato paste
2 medium onions, chopped
2 garlic cloves, chopped
2 TB chili powder
2 TB Worcestershire sauce
1 TB ground cumin
1 ts black pepper
1 ts salt

Directions:

1. Combine all ingredients in slow cookers.
2. Cover. Cook on LOW 8-10 hours.

Waldorf Salad

13 Aug

Waldorf Salad

Prep Time: 20 minutes
Serves 4-6

Ingredients:

2 green apples, seeded and chopped
2 red apples, seeded and chopped
2 TB lemon juice
1/4 cup walnuts, chopped
4 celery ribs, sliced
1 cup mayonnaise
lettuce

Directions:

1. Place apples in large bowl; drizzle with lemon juice and toss. Add walnut pieces and celery. Mix well.
2. Add mayonnaise; toss well. Spoon onto lettuce lined bowl. Serve immediately.