Shepherds Pie

 This is a great way to use leftover mashed potatoes and gravy.

Mix in a deep casserole dish:

1 lb. ground beef, browned

Frozen or canned vegetables of your choice (onions, peas, carrots, corn)

Gravy

Seasonings (salt, pepper, sage, thyme, parsley)

Top mixture with mashed potatoes.

Bake at 400 degrees for 30 minutes, uncovered.

Cafe Rio Style Chicken

From Wendy Hickman

(I doubled this in my crockpot and used the leftovers in cheesy southwestern soup.)

2 lbs chicken breasts

1/2 cup zesty italian dressing

1/2 T minced garlic

1 package of ranch dressing mix

1/4 cup water

1/2 T chili powder

1/2 T cumin

Mix ingredients and pour over chicken.  Cook in crockpot until chicken is fall-apart tender

 (or use pressure cooker - about 30 minutes on poultry setting after adding 1/2 cup chicken broth or water to the bottom of the pan). 

Use juice from crockpot to keep chicken moist.  Serve as taco, burrito, salad, or enchilada.

Cheesy Southwestern Chicken Tortilla Soup

An easy, cheesy soup made on the stovetop. From Mama T.

2-3 chicken breasts—cooked and shredded

15 oz jar salsa con queso

1 can cream of potato soup

1 c sour cream

1 can chicken broth (14.5 oz)

1 can diced green chilies

2 ½ c frozen corn Or 2 cans corn, drained

1 packet taco seasoning

¼ c chopped cilantro

Tostitos scoops chips

In large pot over medium heat add salsa con queso, cream of potato soup, sour cream and broth. WHISK together.

Switch to wooden spoon and add chilies, corn, taco seasoning, chicken and cilantro.

Bring to a simmer and serve or keep on low heat 1-2 hours.

Serve with tortilla chips.

Kalua pork (Abo's recipe)

In gallon ziplock, mix:
3/8 cup soy sauce
3 tsp worcestershire sauce
2 T. rock salt
1 1/2 cloves garlic
Ginger ( I tried 1 tsp ground. Could try more or fresh.)
Few drops of liquid smoke
1 T. brown sugar

Add 5 lbs pork butt, cut into small chunks the size of two fists.
Marinate overnight.

In the morning, dump it all into a crockpot and cook on low for 12 hours.
Shred with forks and serve with rice.

Easy Frosting

This frosting is very yummy! It is also incredibly easy to make!

1 Tbsp. cocoa (only if you want chocolate frosting)

1 c. powdered sugar

1 tsp. vanilla

¼ c. butter or margarine, softened at room temp. 

1 tsp. milk (only if frosting is too thick)

1. In a large mixing bowl, combine cocoa (if doing chocolate frosting) powdered sugar, vanilla, and butter/margarine in a bowl. (Everything except the milk), Cream everything together with an electric hand-mixer, scraping down the sides with a rubber scraper occasionally until smooth and creamy.

2. Add the milk only if the frosting appears too thick. Spread over the warm cake/cupcake/pretty much whatever you want.

Chicken Breasts in the Oven

I tried this one too.  Works well.

Preheat oven to 350.  Put some vegetable oil in the bottom of the pan.  Put seasoning on top of chicken breasts.  Cover with foil or parchment paper.  Bake for 30 minutes.

Moist Chicken Breasts

From http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

I, Rebecca, tried this and it works fabulously.

What You Need

Ingredients

1 to 4 boneless, skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both

Equipment

Heavy Mason jar or wide drinking glass
Wide (10-inch) sauté pan with lid
Tongs or spatula

Instructions

1. Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
2. Season the chicken breasts: Lightly salt and pepper the chicken breasts.
3. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
4. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
5. Flip the chicken breasts: Then flip each chicken breast over.
6. Turn the heat down to low: Turn the heat to low.
7. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.