Category Archives: Recipes

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Honey Mustard Baked Chicken (Betsy Codier)

2 chicken breasts (Actually works with at least four with these ratios, with extra sauce left for putting with the chicken and underneath whatever bit)
1/2 c honey
1/2 tsp salt
1/4 c butter, melted
1/4 c. mustard (my house prefers spicy)

Skin and bone chicken, if necessary.  Place in baking dish.  Combine butter, mustard, and honey.  (Amounts above are completely elastic, other than making sure there is enough butter.  My house prefers more mustard than stated above, some others might prefer more honey.)  Spread or pour over chicken.  Bake for 35-40 minutes, basting and turning every 10 minutes or so, at 350 degrees.  Should be browning a bit before it is taken out, though as long as the chicken is cooked, it is delicious.  Serve on a bed of rice, noodles, or with french fries or salad, or …

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Hamburger Strogonoff (Betsy Codier)

1 – 1 1/2 lb burger (works quite well with buffalo, too, not so much with elk)
1 can mushrooms (8 to 12 oz) (I don’t tend to use canned anymore, much better flavour with fresh, particularly Portabella.)
2 medium chopped onions (So far vidalia seems to produce the best flavour)  1-2 cloves chopped garlic (or more, or less, or…  basically make it as garlicky as you like)
worcestershire to taste
1 can cream of mushroom soup or eq
1/2 pt sour cream
1 T dill pickle juice
(salt and pepper to taste)

Saute onions and garlic until soft and clear.  Add a little spicing as they saute.  Add meat.  Little more seasoning as that cooks.  Pour off excess fat  Add everything except the sour cream.  Heat through.  Add sour cream.  Heat through.  Serve on rice or noodles or bread or…  I often add a package of frozen vegets after the meat is cooked, but before adding the soup.  Peas work particularly well, as does spinach.

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Original Chex Mix (Chex)

Tasty.  Charlie said it was a bit spicier than the original.

3 c Corn Chex or equivalent

3 c Rice Chex or equivalent

3 c Wheat Chex or equivalent

1 c mixed nuts (We used slivered almonds and chunked walnuts, and maybe a cup and a half, due to leaving out other things)

1 c bite size pretzels (left these out)

1 c bagel chips (left these out, too)

6 T butter

2 T Worcestershire sauce

1 1/2 tsp seasoned salt (I used 1/2 tsp each cayenne, paprika, and salt)

3/4 tsp garlic powder (will likely use more next time)

1/2 tsp onion powder

Either:  Microwave butter 40 seconds or until melted.  Stir in seasonings, stir in cereal and additionals.  Then microwave 5-6 minutes, stirring every 2.  Spread on paper towels to cool for fifteen minutes.  (We did not test this method.)

Or:  Preheat oven to 250.  Melt butter in large roasting pan.  Stir in seasonings.  Stir in cereal and additionals.  Bake one hour, stirring every 15 minutes.  Cool on paper towels for fifteen minutes.

Store either version in an airtight container.

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Italian Curry Chicken (Betsy Codier)

4-8 chicken breasts or second joints (boil for 15 to remove skin)
1 T cooking oil
1 medium onion
1 clove garlic
1/2 c chopped pepper
1-2 tsp curry
1/2 tsp thyme
2 c canned tomatos

Skin and cut up chicken.  Saute vegets.  Add tomats and spices.  Cook at 350 for 30 minutes or simmer, covered, for 20.  Add chicken.  Cook.  Serve on rice, pasta, toast, or shredded lettuce.

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Scallops with Cream and Basil (Minimalist)

Have everything ready ahead of time:
Take a small bowl full of chunked butter, heat until foaming. Add scallops. Brown on both sides. Remove scallops from heat.
Get rid of the butter. (I actually mixed it into a soup as sort of a semi-seafood-flavoured stock additive. Worked well.)
¼ to ½ c more butter, add what looks right compared to the scallops of shallots (or green onions, or vidalia), slivered garlic, little bit of crushed red chilis. Cook until softened. Splash of white wine, almost enough to make the vegets and spices start to float. Add a similar amount of heavy cream. Put the scallops back in. Stack and roll fresh basil leaves and cut the rolls relatively thinly, at an angle. Add some. Garnish w/ a little more. Add a touch of pepper.
Serve. Tasty. Decadent. More filling than you’d expect. I put it over capellini, but there are a number of underneath stuffs that would work, or even skip that part.

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Crunchy Parmesan Mustard Pork Chops (Lifescript)

1 c plain breadcrumbs
1 T melted buter
2 T mustard
2 T grated Parmesan
1 T chopped Parsley
6 pork chops
salt, pepper
Mix bread crumbs, butter, some mustard, parmesan, and parsley.  Season chops with salt and pepper, spread with mustard.  Place the chops, mustard side up, on baking surface.  Divide breadcrumb mixture and pat into mustard.  Bake at 350 for 20ish minutes or until chops are done – chops cooked through, and breadcrumbs browned.

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Lemony Fish Fillets (Betsy Codier)

1 1/4 c crushed cornflakes (or breadcrumbs)
some lemon pepper (if no lemon pepper, crushing some coriander and adding that and some pepper until it looked right worked quite well.)
1/4 – 1/2 (or some) dill weed
1/8 tsp (or some) garlic powder
1/4 c buttermilk (milk works fine, too)
1 egg
1 lb fish fillets, 1/2 inch thick, cut into pieces (or don’t cut it up, worked fine that way, too)  Mix cornflakes, lemon pepper, dill weed, garlic powder  Blend buttermilk and egg.  Dip fish in buttermilk mixture first, then in the dry mixture.  Heat oil, add fish, ry 5-8 minutes.  Drain and serve.

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Cucumber Wasabi Tea Sandwiches (Minimalist)

These were quite tasty.  And far more filling than I think either of us had been expecting.  But light in the stomach, unlike some of your meat and cheese heavy sandwiches.  This was experimental and may become a staple.

 

2 T mayo (depending on how many sandwiches.  This seemed to do three)

1/2 tsp wasabi (I’d suggest more, or letting it sit for a bit for the wasabi to settle in.  Last set of sandwiches we used 1 1/2 tsp)

8 thin slices sandwich bread

1 medium cucumer, peeled, seeded, thinly sliced (I didn’t seed)

1 c chopped watercress (or whatever looks right to you, works just fine as leaves and stems, too)

 

Combine mayo and wasabi

Thinly spread on bread.  Top with cucumber and watercress.  Sprinkle with salt and pepper.  Close.  Slice.  Serve.

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Shepherd’s Pie (Betsy Codier)

1 lb burger (or other ground meat to your preference)
1 c peas or mixed vegets, cooked
2 c mashed potato (Actually, I’d suggest just making a lot and using however much you need.  Can always make mashed potato pancakes or something with any excess.)
1 egg
1/4 c parsley
1 diced onion
1 diced clove of garlic (or more.  or lots more.)
1 1/2 tsp Old Bay seasoning (I actually don’t follow this part anymore.  Tailor it now to what I think will taste right or what I think the people I’m feeding need.)
Hunter’s Gravy (or any decent brown gravy.  Can make pan gravy if you have the time.)

Saute onion and garlic and burger.  Mix with vegets, seasoning, sauce.  Add butter (as needed), salt (to taste), parsley, and egg to potatos.  Grease a casserole, fill with a third with potato mix, cover with burger, leaving enough space for a potato mix “lid.”  Brush with melted butter.  Bake at 400 for 30-40 minutes, covered for the first bit, uncover for last 10 minutes or so to let the top brown.  (Made a really random tasty sauce for it once that consisted of something along these lines, as weird as it may seem:  W-sauce, dill, curry, salt, pepper, basil, thyme, and a bay leaf.)

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