All day crockpot delight

ALL DAY CROCKPOT DELIGHT

Ingredients:
** 2-3 lbs. boneless chuck, cut into 1 inch cubes
** 1/2 c. flour
** 1/4 c. butter
** 1 onion, sliced
** 1 tsp. salt
** 1/8 tsp. pepper
** 1 clove garlic, minced
** 2 c. beer
** 1/4 c. flour

Directions:
1. Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
2. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water.
3. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad.

Enjoy!
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Asian mushroom sauté

ASIAN MUSHROOM SAUTÉ

Ingredients:
** 2 cups fresh shiitake mushrooms sliced thick
** 2 TBS chicken or vegetable broth
** 1 TBS minced fresh ginger
** 2 medium cloves garlic, chopped
** 1 cup coarsely chopped scallion
** 2 TBS soy sauce salt and white pepper to taste

Directions:
1. Prepare all ingredients by washing, slicing and chopping.
2. Simmer ginger, garlic, mushrooms, and scallion in broth for about 3 minutes on medium high heat.
3. Season with soy sauce, salt and pepper.

Prep and Cook Time: 15 min.

Enjoy!
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California-Style Tuna Eggs Benedict

2 (5-ounce) cans Chicken of the Sea® Solid White Albacore Tuna in Water, drained
1 large egg, slightly beaten
¼ cup panko breadcrumbs
1½ tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh chopped parsley
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
4 slices tomato
2 avocados, sliced
1 cup sprouts
1 teaspoon vinegar
4 large eggs
1 cup hollandaise sauce

In a medium bowl, stir together tuna, beaten egg, breadcrumbs, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper until combined. Divide the mixture into 4 equal portions and shape into patties.
Heat the olive oil in a large skillet over medium-high heat. Add the patties to the pan and cook for 2-3 minutes or until golden brown. Flip the patties over and cook for an additional 2-3 minutes. Set aside and keep warm.
Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn't stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon.
Transfer the patties to two plates and top each with a slice of tomato, avocado slices, sprouts and an egg. Spoon ¼ cup hollandaise sauce over each and serve immediately.

Ginger peachy chicken

GINGER PEACHY CHICKEN

Prep and Cook Time: 30+ min.

Ingredients:
** 8 skinless, boneless chicken breast halves
** 3/4 cup brown sugar
** 4 fresh peaches - peeled, pitted and sliced
** 1/8 teaspoon ground ginger
** 1/8 teaspoon ground cloves
** 2 tablespoons fresh lemon juice Preheat oven to 350 degrees F (175 degrees C).

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar.
2. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.

Enjoy!
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Cheese & corn quesadillas

CHEESE & CORN QUESADILLAS

Prep and Cook Time: 19 min.
Ingredients:
** 4 (10-in.) flour tortillas
** 1 can (15-oz.) corn, drained
** 1-1/2 cups shredded Monterey Jack cheese
** 2 medium roma tomatoes, seeded and diced

Directions: Preheat oven to 350°F. Spray 2 baking sheets with vegetable cooking spray. Place tortillas on prepared baking sheets. Evenly sprinkle each tortilla with corn, cheese and tomatoes. Bake for 4 minutes, or until cheese begins to melt and tortilla is still pliable. Fold tortilla in half. Carefully flip tortilla over, and bake another 5 minutes. Cut each quesadilla into 4 wedges; serve warm.

Enjoy!

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Cuban Mojo Chicken

1 (5 to 6 pound) roasting chicken
Salt and ground black pepper to taste

Cuban Mojo Marinade

Zest of 1 orange
Zest of 1 lime
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
4 tablespoons butter, melted OR 1/4 cup olive oil
8 cloves garlic, chopped finely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (lightly packed)
Orange and lime slices for garnish (optional)

Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving.

How to create your own basic cookie mix

BASIC COOKIE MIX

Ingredients:
** 4 cups sifted all-purpose flour
** 4 cups white sugar
** 1 1/2 cups dry milk powder
** 1 1/2 tablespoons baking powder
** 1 1/2 teaspoons salt

Directions:
Place all ingredients in a large bowl and mix well with a spoon. Sift mixture twice. Store in a tightly covered container as it keeps well for several weeks at room temperature.

Enjoy!

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