Creamy Coleslaw

Creamy Coleslaw

1/2 Tablespoon Dijon Mustard (I use Hy-Vee)
1/2 Tablespoon Stone Ground Mustard (I use Boetje's)
1 cup salad dressing
1/4 cup sour cream (lite is OK)
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar 
1 Tablespoon sugar
1 precut mixed bag of cabbage and carrots (if you use one with purple cabbage in it as it 'weeps' it will turn the mixture colors but not for a couple days)


Measure all the ingredients except the cabbage
Mix thoroughly.

Add cabbage and toss. Mixture will seem 'dry' but will weep and get creamier by the next day so make it ahead of when you want to serve it. If it seems a little tangy you can add a little more sour cream instead of more sugar to help mellow it out.

We eat ours as a condiment on our pork loin sandwiches.

Beef Enchiladas

Beef Enchiladas

Puffy Tortillas:
3/4 cup flour
3/4 cup yellow corn meal
1/4 teaspoon salt
1 egg, beaten
1-3/4 cups water


Filling and Sauce:
2 pounds ground beef
3/4 cup chopped green pepper
3/4 cup chopped onion
1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder)
salt
pepper
flour (about 3 T for filling and around 1/4 cup for sauce)
29 ounce can tomato sauce
shredded Mexican blend cheese


Filling...


Dice onions and peppers
Cook all but flour and tomato sauce together until hamburger is done and onions and green peppers are to your liking. If it's really wet you can drain it. Add enough flour to absorb the rest of the grease, making it rather stiff. I used about 3 Tablespoons as I did not have to drain my 93-95% lean beef.

Add about 16 oz, or less, of the tomato sauce. If too stiff for the filling, I thin it some with plain water.

Finished filling, best used while warm so it's softer.

Tortillas....

Whisk egg and then add rest of ingredients

Add scant 1/4 cup (approximately 3 T) batter into hot, greased 6-8" skillet. I used a cast iron, it seems to do the best. Swirl batter around until bottom is completely covered.

Cook on low for just a little bit. It will be done when the top is dry. You can flip if you want but I never do since the tortilla is delicate and can tear. Spray about every 3 times so it doesn't stick. You will need to stir it each time with your measuring cup as the flour and corn meal sink in between use.

Makes 13-14

I make 1/2 of this for one meal and freeze rest for later. Divide the filling mixture in 1/2 (reserving 1/3 to 1/2 cup for the sauce.) Fill 5 shells evenly.

and lay seam down in baking dish. This is an 8x11. You can fill 7 (1/2 of the tortillas) if you like by using less filling in each but we prefer a lot of meat in our enchiladas. Sprinkle with some cheese.

Sauce....


Push the reserved filling to one side of the pan. The sauce is made by first pouring some of the tomato sauce to the center of the pan. Then sprinkle flour into that and stir until smooth. You will use this to thicken the remainder of the sauce, so think how much flour you would use to make a white sauce and that will help you determine how much you will need. I used 4-1/2 T (or just over 1/4 cup.

Stir the reserved filling into the thickened sauce, sprinkle in a little more cumin and chili powder to add flavor to the plain tomato sauce. I always add about as much water as I do tomato sauce, not only to make more sauce but also to make the sauce less tomato-y. Spoon over tortillas and add more cheese on top.

Bake for 20-25 minutes at 350 degrees until hot and bubbly.

TO FREEZE AHEAD...make the filling and make the sauce and freeze those in separate bags. Make the tortillas and layer with wax paper pieces and freeze. When you are ready to assemble make sure everything is thawed and heat the tortillas just a little to make them pliable again. Assemble and bake! I have tried this assembled, frozen, and then baked and thought the shells came out a little mushy. I also tried this with premade flour tortillas and we like these better.

BBQ Chicken

I love this dish for its simplicity. After a quick browning you can walk away for 35 minutes and get the rest of your meal ready or finished. 

BBQ Chicken

Marinade:
1/2 cup ketchup
1 Tablespoon mustard
2 Tablespoons honey
2 Tablespoons cider vinegar
2 Tablespoons canola oil
1 Tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2-4 dashes cayenne pepper


Chicken thighs and legs, breasts work OK too (just may need cooked a little longer)


Mix marinade
Add to gallon bag with chicken and put back in fridge for the day. Overnight is even better.

Cook over DIRECT heat on a grill, skin side down, for 5 minutes. Turn over, pour on leftover marinade and cook over INDIRECT heat for 35 minutes. NEVER lifting grill lid. After the time is done check with thermometer to be sure chicken is 165 degrees.

Chicken Strips with Homemade Honey BBQ

Making your own chicken strips is easy and skip all the crazy long unpronounceable ingredients.  They are freezer friendly and re-heat easily.  Great cold for lunches too.  Want nuggets?  Cut up the chicken a little smaller and fry it up just the same.

Chicken Strips with Homemade Honey BBQ                                    Printable Recipe

Sauce:
1-1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon plus a dash onion powder
Dash red cayenne powder
Dash garlic powder
Dash cumin




Batter:
1 egg, beaten
1 cup milk
2 cups all-purpose flour (or Jovial Einkorn flour)
1/2 teaspoon salt
1/4 teaspoon pepper


Chicken wing pieces or you can use cut up chicken/turkey breast or tenders OR bake prebreaded frozen chicken tender/wings


Canola oil for frying


Sauce...
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes. It will thicken as it cool. Keep in fridge.


Heat oil to 350 degrees in a deep fryer.


Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, and pepper.


Dip each piece of chicken first in the flour mixture...
then into the milk and egg mixture...

and back into the flour.

Arrange chicken on a plate until each one is coated with batter.

Fry the pieces for 9 to 12 minutes or until light golden brown. My self cut tenders were thinner, I think I did about 5-6 minutes.

Drain on paper towels or a rack.

Drizzle or dip in the honey bbq sauce. Awesome cold out of the fridge!

Gluten free version!! *I found I didn't use as much coating with this so start off with 1 cup of GF flour.  You can always add more to your breading dish if you need to.

Also works great with Jovial Einkorn flour!!

Mexican Chicken Casserole

Mexican Chicken Casserole

2 large chicken breasts
1 cup sour cream (lite can be used)
2 cans cream of chicken soup (I use Campbell's Healthy Request or make your own)
1 or 2 4 ounce cans green chilis (I use 1)
1/2 can of drained whole corn (optional)
2 cups shredded Mexican blend cheese
6 - 8 small soft tortillas


Parboil chicken and cut up. Combine chicken, soup, sour cream, green chilis, and corn if you are using that. This particular recipe I did not.


Cut up tortillas using a pizza cutter.

Layer tortillas on the bottom of a 9 x 13 baking dish...

then chicken mixture, cheese, tortillas, chicken....etc....

until you have some tortillas on top and some cheese.

Bake at 350 degrees for 25-30 minutes until hot, bubbly, and tortillas on top are crispy.

You can put more tortillas on top if you like. Looks like I used too many in the middle to get better coverage on top.

Reunion Breakfast Casserole

This casserole is called 'reunion' as it is served nearly every time at my husband's family reunion.

Reunion Breakfast Casserole

8 - 10 slices bread, cubed (I used to use store bought Italian bread - now I use my own homemade)
1 pound more or less of a mixture of cooked meats you like (we use bacon, sausage, and ham)
6 eggs
3 cups milk
1 cup shredded Mexican blend cheese
1/2 - 1 teaspoon salt (keep in mind the meats already have salt in them)
1 teaspoon dry mustard
1 cup shreddd Italian blend cheese


Put bread in bottom of 9" x 13" baking dish. Mix milk and eggs, add meat and Mexican cheeses, salt and dry mustard.
Pour over bread.

Careful to pour the meats evenly over the bread. Press bread down to get it wet.

Bake covered for 45 minutes. Uncover, sprinkle with Italian cheeses and bake 15 -20 minutes more until it is set and there is no liquid. (I have also poked it with a knife and tilted the dish to let the liquids run to the hot sides to cook.)

It will look puffy like a souffle and 'fall' as it sits. Let sit for 10 minutes. Serve.

Sweet Potato Casserole

Check out the new posting here....

http://www.inthekitchenwithjenny.com/2014/11/sweet-potato-casserole.html

Thanks!

Saltimbocca

Saltimbocca

1 oz Parmesan Cheese (shaker stuff is ok but we prefer the shredded cheese)

3 Tablespoons flour

dried parsley (I don't measure, I just shake in for color)

olive oil

thin sliced pork, turkey, or chicken (I'd say about 1/4")

proscuitto

3/4- 1 cup chicken broth

Mix flour, parmesan, and dried parsley.

This is the proscuitto, very thin and easy to tear into the right shape for your meat. Edible just like this since it's not raw, more like a thin ham but will crisp up like bacon.

Lay the proscuitto on the meat and coat with flour mixture.

Add olive oil to the pan and place meat in the pan, try not to crowd so they brown and not steam. Cook on each side until golden. 3-5 mins total since meat is thin.

You can cook this two ways. You can cook the meat in batches and do the sauce at the end or do 1 batch and sauce, then the second, third (however many you need) and do sauce for each as you go. I prefer to do sauce for each batch as I go. If you use a non stick pan there will not be as many bits in it as a stainless steel but I prefer the clean up from a nonstick, much easier!

To make the 'sauce' add a little bit of the chicken broth ... and let it simmer a little. It will combine with the flour on the meat and thicken. It's not a heavy sauce, just for some added moisture.

Tastes great served with this garlic cream sauce.