Taken from my “Favorites” folder!

Make this as spicy as you like by adjusting the chili flakes or you may omit the chili flakes completely…

I have made this using boneless skinless chicken breasts I have to say it’s just not as good but if you should want to try it using breasts you will need to reduce the cooking time, I strongly recommend skin on chicken for this and you will need a large skillet to hold all the chicken and the sauce

Servings 4-6

Ingredients:

oil, for browning chicken

salt and fresh ground black pepper

6 bone-in chicken thighs (or use as many that will fit into your skillet)

2/3 cup warm water

1/2 cup brown sugar

1/4 cup orange juice

1/4 cup soy sauce

1/4 cup ketchup

2 tablespoons white vinegar

4 large garlic cloves, minced

1 teaspoon crushed red pepper flakes, or adjust to suit heat level

1/2 teaspoom Chinese five-spice powder

1 tablespoons cornstarch

1/4 cup cold water

chopped green onions

cooked rice

Instructions:————————————–

Heat oil in a skillet over medium-high heat (use enough oil to thinly coat the bottom of your skillet, you will drain all the oil after browning the chicken)

Season the chicken lightly on both sides with salt and pepper then brown well on both sides (about 5 minutes per side) remove the chicken to a plate and carefully discard the oil from the skillet.

In a bowl combine the warm water with next 8 ingredients until well combined.

Place the chicken back in the skillet then pour the sauce over the chicken, turn the chicken to coat in the sauce; bring to a boil over medium heat.

Reduce heat to low and simmer uncovered for about 50 minutes or until the chicken is cooked thoroughly.

Remove the chicken to a serving platter leaving the sauce simmering in the skillet.

In a small bowl whisk cornstarch with with cold water until smooth; pour into the simmering sauce and cook stirring until thickened; pour over the chicken.

Sprinkle with chopped green onions.

Serve with cooked rice.

A delicious low fat alternative to fried fish… roughy, tilapia, catfish or basa fillets work well or use any meaty fillets of choice

Servings 4 large fish fillets

Ingredients:

2/3 cup freshly grated Parmesan cheese

1/4 cup all-purpose flour

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 large egg

2 tablespoons milk (low fat is okay to use)

4 large fish fillets

Instructions:————————————–

Preheat oven to 350 degrees F.

Set oven rack to bottom position.

Spray a 13 x 9-inch baking pan with non-stick cooking spray.

In a shallow bowl combine the Parmesan cheese with flour and next 5 spices.

In another shallow bowl whisk egg with milk.

Dip one fillet firstly into the egg/milk mixture, then coat well in the flour mixture pressing down gently to adhere the coating to the fillet.

Place the fillet in the baking dish, then continue with remaining fillets.

Bake uncovered for about 22-25 minutes or until the fish flakes.

Servings 6

INGREDIENTS:

1 recipe for  Kitten’s dumplings

1/2 cup butter

1 small onion, finely chopped

1 large celery rib, finely diced

3 large garlic cloves, minced

1/4 teaspoon cayenne pepper, or adjust to taste

2 green onions, chopped

1/3 cup all-purpose flour

4 cups light cream (or use half milk and light cream)

4 cups cooked chopped chicken (can use more or less)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/4 cup fresh lemon juice

1 tablespoons grated lemon zest

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste (can use white salt)

freshly grated Parmesan cheese, optional

INSTRUCTIONS:———————————————–

In a Dutch oven melt butter over medium heat.

Add in onion and celery until softened (about 3 minutes).

Add in garlic, cayenne pepper and green onions; cook stirring 1 minute.

Stir in flour for 1 minute.

Slowly add in light cream stirring constantly until bubbly and thickened.

Stir in condensed chicken soup, lemon juice and zest, salt and black pepper; bring to a simmer.

Reduce heat to low and simmer partially covered 25-30 minutes.

Meanwhile prepare the dumplings according to instructions then separate into 6 even sections and place onto a plate.

After 30 minutes of cooking  drop the dumplings into the simmering sauce and cover with a lid and simmer for about 15-20 minutes (make certain that the sauce is at a simmer while adding in the dumplings).

Sprinkle the top with Parmesan cheese and serve from the pot.

Perfect for a weekend brunch! make certain to use 1 to 2 day old bread

Servings 10

Ingredients:

1 pound sliced bacon

8 green onions, chopped

1 (8-ounce) package sliced fresh mushrooms

2 large garlic cloves, minced

1 (1-pound) loaf day-old French bread, cut into about 3/4-inch cubes

1 cup shredded Swiss cheese

2 cups shredded cheddar cheese

1 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)

9 large eggs, lightly beaten

3 cups light cream (use use half milk and light cream)

1/2 teaspoon EACH onion powder, ground mustard powder, seasoned salt and fresh ground black pepper (you may adjust the salt and black pepper amount to taste)

1/4 teaspoon cayenne pepper, or to taste

Instructions:———————————–

Grease a 13 x 9-inch baking dish.

In a skillet cook the bacon until crisp; set aside then crumble (drain some of the bacon fat but leave enough in the skillet to cook the onions and mushrooms).

To the skillet add green onions and mushrooms; cook in hot bacon fat until softened.

Add in garlic and cook for 1 minute; remove from heat.

Place half of the bread cubes into the bottom of the baking dish, then sprinkle half of the Swiss cheese over the bread.

Layer with cooked bacon,  2 cups cheddar cheese,  mushroom/onion mixture, spinach, then the remaining 1/2 cup Swiss cheese.

Top with remaining bread cubes.

In a bowl whisk eggs with light cream and all seasonings; pour over the top of the casserole pressing down gently with hands to make certain that the bread is soaked in the cream.

Cover and refrigerate for 8 hours or overnight.

When ready to bake remove from the refrigerator at least 30 minutes before baking.

Preheat oven to 375 degrees F.

Bake uncovered for 45-55 minutes or until a knife inserted in the middle comes out clean (cover loosely with foil if the top browns too quickly).

Let stand for 15 minutes before serving.

For the best flavor I recommend not to substitute any other flavor of canned soup for the cream of celery, this also may be cooked in a large skillet on top of the stove, fresh sauteed mushrooms may be replaced for the canned, no additional salt added the canned soups and dry onion soup mix already have lots of sodium…

You will need a 3-quart slow cooker, serve with hot cooked noodles

Servings 4

Ingredients:

oil,  for browning the beef

1-1/2 pounds beef stew meat, cut into 1-inch cubes

fresh ground black pepper and garlic powder (use a much as desired, do not season the beef with any salt)

1 medium onion, chopped

3 large garlic cloves, minced (garlic lovers can use more)

1/4 teaspoon cayenne pepper, or to taste

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (6-ounce) jar sliced mushrooms, drained

1 envelope dry onion soup mix

1 cup sour cream

Instructions:—————————————

Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of the skillet adding in more if needed).

Season the beef cubes with pepper and garlic powder.

Add to the skillet and brown on all sides; transfer to the crockpot.

To the skillet add in onion and saute for about 3 minutes.

Add in garlic and cayenne; cook stirring for 1 minute.

Stir in both cans of soup, mushrooms and dry onion soup mix; bring to a simmer until bubbly and well combined.

Pour over the beef in the crockpot then toss to to combine with the beef.

Cover and cook on low for about 6-7 hours or until beef is tender.

Stir in the sour cream and heat through.

Serve over cooked noodles

Make this as spicy as you like by adjusting the jalapeno peppers, if you like lots of heat use spicy taco seasoning mix or add in some crushed chili flakes…

If you can’t fine diced tomatoes with green chilies add in one 4-ounce can of chopped green chilies along with a can of dice tomatoes

Servings 6-8/ about 2 quarts

Ingredients:

2 pounds ground beef

1 large onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or adjust to heat level)

6 garlic cloves, minced (the more garlic the better… one can never have too much garlic!

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

1-1/2 cups chicken broth (or use half water and broth or all water)

1 (16-ounce) can mild or spicy chili beans, undrained

1 (15-1/4 ounce) can whole kernel corn, drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (14-1/2 ounce) can stewed tomatoes, with juice

1 (10-ounce) can diced tomatoes with green chilies

1 envelope Hidden Valley ranch dressing mix

salt and fresh ground black pepper, to taste

shredded cheddar cheese

sour cream

Instructions:————————————–

In a Dutch oven or a large pot cook the ground beef until no longer pink; drain fat.

Add in onion, garlic and jalapeno pepper; cook over medium-high heat until well browned (this may take about 10-12 minutes, the meat must be browned).

Add in taco seasoning mix; stir for 1 minute.

Add in the remaining ingredients except the shredded cheese; bring to a boil over medium high heat stirring constantly.

Reduce heat to low and simmer uncovered for about 35-40 minutes, seasoning with salt and pepper about halfway though cooking time.

Ladle into bowl and top with shredded cheese and a dollup of sour cream.

You may omit the potatoes and mix in the some cooked pasta at the end of cooking…pass freshly grated parmesan cheese at the table to sprinkle on top

Servings 6-8

Ingredients:

1 (14-ounce) can diced tomatoes, undrained

1 cup beef broth OR use 3/4 cup beef broth and 1/4 cup dry red wine

3 tablespoons quick-cooking tapioca

2 teaspoons sugar

1 tablespoon browning sauce (such as Kitchen Bouquet)

1/2 cup soft bread crumbs

oil, for browning (or use bacon fat)

2 pounds beef stew meat

2 teaspoons seasoned salt

fresh ground black pepper (use as much as you like)

1 large onion, chopped

6 garlic cloves, finely chopped

1/2 teaspoon crushed chili flakes

1/2 teaspoon dried marjoram

4 large potatoes, peeled and quartered

2 medium carrots, peeled cut into 1-inch chunks

2 celery ribs, cut into 3/4-inch chunks

1 cup frozen peas

Instructions:———————————————

Preheat oven to 375 degrees F (set oven rack to lowest position).

Grease a 13 x 9-inch baking dish.

Prepare a large baking sheet to fit under the baking dish.

In an extra- large bowl combine the diced tomatoes with juice and the next 4 ingredients (do not add in the bread crumbs yet) allow to stand while browning the beef.

In a skillet heat oil over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the beef with seasoned salt and pepper; add to oil in batches and brown on all sides then add to the tomato mixture.

To the skillet add in onions and cook for 3 minutes.

Add in garlic, chili flakes and marjoram; cook stirring for 1 minute; transfer to the bowl that has the tomato/beef mixture in it.

Mix in the soft bread crumbs until combined.

Transfer the mixture to the baking dish.

Add in the potatoes, carrots and celery.

Place the baking dish onto a baking sheet to catch any spills.

Cover with foil and bake in a preheated oven for 1-1/4 hours.

Uncover then stir in the peas; return to oven and bake for another 15-20 minutes or until veggies are tender.

You will also find this recipe on www.recipezazz.com