Fiesta Chicken ~ posted by nandmsmom

Fiesta chicken

4-6 chicken thighs with skin removed
Sprinkle thighs with garlic powder, chili powder, cumin and black pepper.

Bake at 375 for 30 minutes

While thighs are baking saute in 1 T olive oil
1 medium onion chopped

Then add 1 can corn (drained)
1 can diced tomatoes
1 can diced green chilies
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
salt and pepper to taste
and a few shakes of hot sauce

When chicken is done, pull out and pour veggies over and cook for another 25-30 minutes.

We like it over rice.


Coconut Lime Chicken ~ posted by Susan in TN

Chicken pieces (bnls/skinls, cut up fryer, thighs, legs, wings, or whatever you have.)
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper
2 T lime juice (lemon might work, but I haven’t tried it)
1 can coconut milk
green onions, chopped

Place (thawed) chicken in a large baking dish. Sprinkle with ginger, salt and pepper, and lime juice. Pour coconut milk over everything. Bake 20-30 minutes or until chicken is cooked (depending on what kind of chicken you are using.) Sprinkle with green onions.

Serve with rice and a salad.

Turkey Feta Burgers, posted by Stephanie in FL

We made these on Mothers Day and they were delicious. My children asked when can we have these again.

Turkey Feta Burgers

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

Mix ingredients together. Form patties and grill on lightly greased grate for 10-12 minutes, turning halfway through.

It was raining the day I made them so I cooked them in a pan with some olive oil.

Stephanie in FL

Roast Beef with Spicy Parsley Tomato Sauce ~ posted by jmgconnor

Courtesy of Giada De Laurentiis

Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence Kosher
salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.


I’ve been on a sauce kick lately and this one is great! It’s a little different taste, but oh so yummy.

Amy in VA’s Crockpot Honey Mustard Chicken

Crockpot Honey Mustard Chicken

Fill your crockpot with chicken parts.

Dump on top:

½ cup honey
¼ cup of Dijon Mustard
1 Tbsp of curry powder
1 tsp salt

Cook on Low for 6 to 8 hours. Give it all a really good stir about an hour or two into the cooking time, then put the lid back on and leave it alone. This is not a strong curry flavor. Skim the fat and serve with rice.

Amy in VA’s Crockpot Taco Soup

Great Taco Soup

Into your crockpot pour the following ingredients:
2 lb. browned hamburger meat
2 cans ranch-style beans
2 cans whole kernel corn
2 cans diced stewed tomatoes
1 can rotel
1 pkg. Ranch Style Dressing Mix
1 Pkg. Taco Seasoning

cook in the crockpot for several hours. serve with grated cheese and sour cream on top and tortillas or cornbread. Very much like chili.

Salisbury Steak and Mushroom Gravy ~ posted by Amy in VA

Salisbury Steak and Mushroom Gravy

1 lb. ground beef
1 large onion, divided (1/2 finely diced, 1/2 sliced )
1 clove garlic, minced
1 egg
1/2 cup Italian bread crumbs
1 Tbsp. approx. Worcestershire sauce
2 cups beef broth (or equivalent bouillon and water)
1/4 lb. mushrooms

Place ground beef in mixing bowl. Add diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion 1/2, and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or low for about 6 hours.

Crockpot Chicken Curry ~ posted by Amy in VA

Chicken Curry

1 thinly sliced onion
3 cloves minced garlic
1 Tbsp. grated fresh ginger root
1 2″ long cinnamon stick
2 tsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup vegetable or chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup chutney

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all. Cover slow cooker and cook on low for 5-6 hours. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce, plain yogurt and chutney. Sprinkle with cilantro and green onions to serve. Other garnishes that are good are chopped peanuts and sliced bananas.

Amy in VA’s Crockpot Chicken Adobo

Chicken Adobo

1 onion (chopped)
4 cloves garlic
3/4 c soy sauce
1/2 c apple cider vinegar

Combine sauce ingredients. Pour over 2 – 5 lbs of chicken. The chicken must have skin and bones or it will be too strong. (I used 4 chicken leg quarters). Cook in crockpot for 6 – 8 hours on low. (I turned them a few times so all parts of the chicken were in the sauce for a while) Serve hot. (I thickened some of the juices with some flour water or cornstarch on the stove and poured over). It sounds weird but is great.