Taken from my Favorites folder!

This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite,  for best flavor I recommend using the three different condensed soup flavors

Servings 4

INGREDIENTS:

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

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

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

1/3 plus 1/4 cup butter melted 

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon seasoned salt

1 1/4 cups  instant Minute Rice

1 medium onion, finely chopped

1 celery stalk, diced

8 chicken thighs (or you can use as many as will fit into the pan)

seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/3 cup melted butter, garlic powder, black pepper, cayenne, seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.

Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture, then drizzle with 1/4 cup  melted butter (you can use less if you like).

Sprinkle the thighs with seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.

Bake uncovered 1 hour to  1 -1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven, I find that 1 hour cooking time is enough time).

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My method I have used for years to prepare my fresh garden tomatoes to use in recipes

Use as many tomatoes as you like ,and always make certain to use fully ripe red tomatoes  or the flavor not be as good

Score bottom of each tomato with an “X.”

Bring water to a boil in a large pot (make certain to use enough water to cover all tomatoes)

Add tomatoes; cook 30 seconds.

Remove tomatoes with a slotted spoon then immediately plunge tomatoes into ice water.

Drain and peel (the peel will slide of very easily)

Cut each tomato in half crosswise.

Push seeds out of tomato halves using the tip of a knife; discard seeds.

Chop tomatoes.

Cooking times stated is for a 3-pound or a little more whole chicken cooked on an outdoor gas grill set to medium heat

Adjust cooking time for a larger chicken, no matter what size the chicken is a meat thermometer inserted in the breast should read 180 degrees, temperature not time is your guarantee to perfectly cooked chicken!

Servings 3-4

INGREDIENTS:

1 (3 pound) whole chicken

1 prepared recipe for Kitten’s Chicken Brine

oil, as needed

seasoned salt (as desired but use sparingly or omit completely, the brine is salty enough)

fresh ground black pepper (use amount desired)

garlic powder (use amount desired)

1 can beer

INSTRUCTIONS:————————————–

Place the prepared brine in a large bowl.

Add in the whole chicken turn to coat in the brine finish turning with breast side facing down.

Refrigerate 8-24 hours turning the chicken breast side up halfway through brining time.

When ready to grill rinse chicken thoroughly in cold water.

Lightly brush the chicken with oil then season with spices.

On a 2 burner barbecue, light one burner and set it to medium heat.

Open the can of beer and pour out about 1/4 cup.

Make three more holes in the top of the can.

Remove the chicken from the brine then rinse in cold water.

Slide the chicken with the legs pointing down onto the can (the ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can).

Put the chicken and can over the unlit burner and use the legs to help keep the chicken upright.

Close the barbecue lid.

Grill for 45 minutes then turn the chicken 180 degrees to ensure even heating.

Close the lid and continue cooking for another 45 minutes or until a meat thermometer inserted in the breast reads 180F (83C).

Remove the chicken and the can from the barbecue and put them on a plate so that the can remains upright then tent loosely with foil and let stand for 15 minutes.

Gently lift the chicken off he can and put the chicken on a cutting board (I use a heat proof oven mit for this)

NOTE; the can and liquid will be very hot so take care not to burn yourself.

Throw out the can and liquid.

Cut the chicken into portions and serve.

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Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

Plan ahead there is a 5 hour refrigeration time for the chicken

Servings 4

INGREDIENTS:

1 whole roasting chicken (about 4 pounds)

3-1/2 teaspoons seasoning salt, divided

14 large whole fresh garlic cloves, peeled and  divided

2 tablespoons melted butter

2 tablespoons olive oil

1 tablespoon fresh lemon juice (can use more)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper (can use more)

INSTRUCTIONS:——————————————————-

1. Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher’s string.
2. Fold the wings under.
3. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
4. In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking — refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken).
7. Place the chicken on the rotisserie spit/rod.
8. Cook for about 1-1/2 hours or until the chicken is thoroughly cooked.

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I make these in my toaster oven!

Yield 4 sandwiches

INGREDIENTS:

1 package Hidden Valley dry Ranch salad dressing mix

oil, as needed

1 pound thinly sliced cooked steak (or can use cooked roast beef)

1 large green bell peppers, seeded and cut into strips

1 large red bell pepper, seeded and cut into strips

2 large onions, sliced

salt and pepper to taste

4 hoagie rolls, split lengthwise

1/2 cup soft butter

1/2 teaspoon garlic powder

2 cups shredded mozzarella cheese (can use more)

INSTRUCTIONS:————————————–

Prepare the dry ranch dressing according to package directions using the dip method; cover, and refrigerate.

In a small bowl mix the soft butter with garlic powder.

Spread onto the cut part of each bread slice.

Place in the toaster oven and toast until golden brown; set slices aside.

Heat oil in a large skillet over medium-high heat.

Add in bell peppers and onion, then saute until vegetables are tender, seasoning with salt and pepper to taste; remove from heat.

Divide beef mixture and bell pepper mixture onto buns; top with the Ranch dressing mixture, then shredded cheese (about 1/2 cup per sandwich or can use more).

Wrap each sandwich loosely in foil then heat in toaster oven until the cheese has melted.

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Test Kitchen Notes; instead of the heavy-duty foil this also may be made in a disposable foil pan covered with a piece of foil on top

Servings 4

INGREDIENTS:

5 medium russet potatoes, peeled and thinly sliced

1 medium onion, sliced

6 tablespoons butter

1/3 to 1/2 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon cayenne pepper, or adjust to heat level

1/3 cup chicken broth (do not omit)

1 large piece heavy-duty foil (20 x 20-inches and greased on one side)

INSTRUCTIONS:

Place the potatoes and onion slices on greased side of one large piece of heavy-duty foil; dot with butter.

In a bowl combine the cheddar cheese with minced fresh parsley, Worcestershire sauce, seasoned salt and cayenne; sprinkle over potatoes.

Fold foil up around potatoes (do not seal yet) and add broth.

Sprinkle top with black pepper.

Seal the edges of foil tightly.

Grill covered over medium heat for 35-40 minutes or until potatoes are tender.

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