Garlic Chicken Pasta

Garlic Chicken Pasta

By Natalie Giron

4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil

Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.

Aunt Shirley's Chicken Tortilla Casserole

Aunt Shirley's Chicken Tortilla Casserole

By Karen Butterfield

12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese

Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.

Chicken Opulent

Chicken Opulent

By Karen Butterfield

6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed

Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.

Oven Stew

Oven Stew

By Karen Butterfield


8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water

Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot

Sweet Pulled Pork

Sweet Pulled Pork

By Celeste Giron

3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.

Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.

(I add another can of Coke and cup of brown sugar because I like it sweet.)

Chicken Tenders

Chicken Tenders

By Celeste Giron

3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer

Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.

Chicken Parmesan

Chicken Parmesan

By Glade Butterfield

1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese

Preheat oven to 375*. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes on each side.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Serve over pasta and additional sauce.

Green Chile Pasta Casserole

Green Chile Pasta Casserole

By Celeste Giron

8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream

Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.

* the chile sauce come in mild to hot; use the one you like best

Chili

Chili

By Celeste Giron


2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.


Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.

Sweet and Sour Meat Balls

Sweet and Sour Meatballs

By Celeste Giron


1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste

Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.

In large frying pan mix:

½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice

Chicken Breasts Supreme

Chicken Breasts Supreme


By Celeste Giron

3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves

Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.

Scrumptious Cream Cheese Casserole

Scrumptioue Cream Cheese Casserole

By Kinder Giron

22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese

Cook noodles according to package and set aside

Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside

Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes

In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.

Bake at 350 for 30-45 minutes.

Enjoy!

Butter Chicken

Butter Chicken (Murgh Makhami )

By Kinder Giron

Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )

Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt

For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish

1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!

Chicken Cilantro Wraps

Chicken Cilantro Wraps

By Celeste Giron

6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas

Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.

Chicken and Asparagus Sandwiches

Chicken and Asparagus Sandwiches

By Celeste Giron

1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread

Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.

Barbeque Turkey or Chicken Breasts

Barbeque Turkey or Chicken Breasts

By Celeste Giron


2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)

Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.

Chicken Almond

CHICKEN ALMOND

By Valerie Butterfield

2 lbs pork sausage
2 onions
1 bell pepper
6 stalks of celery
1 c blanched almonds, halfed
2 c raw rice
3 pks lipton chicken noodle soup
(chicken or turkey are also good in this recipe)

Sear sausage. Add chopped onions, celery, bell pepper.
Cook until onions turn light yellow.
Boil 9 cups water, then add 3 pks soup & bring to boil.
Add rice, sausage mixture & almonds. Will be soupy but
rice will expand & take up soup.

Bake in opened casserole dish for 1 hour in 350 deg oven.
It takes a pretty big casserole dish to hold it all.

Chili Rellenos Casserole

CHILI RELLENOS CASSEROLE

By Valerie Butterfield

2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour

Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.

Watch carefully.

Tijuana Torte

Tijuana Torte

By Grandma Butterfield

1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream

Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.

Personal Pizzas

Personal Pizzas

By Natalie Giron

Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings

Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.