the chicken and peas. Sprinkle with the Ritz cracker crumbs and then the poppy seeds. Pour the butter on top.
Bake uncovered for 30 to 40 minutes or until the sauce is bubbly.
Totally Teriyaki Marinated Filet(or Chicken)
SERVES 6 TO 8
W hen there’s something to celebrate, this is our family meal of choice. Teriyaki marinated filet is known as my kids’ “favorite chicken” (despite the fact that they are actually eating filet mignon and not chicken) and is a real treat for us!
2 pounds meat of choice (filet mignon, chicken, or pork)
1 cup brown sugar
1½ cups soy sauce (our favorite is Kikkoman)
¼ cup olive oil
¼ cup toasted sesame oil
1 teaspoon ground ginger
3 garlic cloves, minced
Pierce the meat in a few places using a knife and cutting against the grain. Place the meat and all of the remaining ingredients in a gallon-sized resealable plastic bag. Close the bag, sealing out any air. Gently shake the bag to coat the meat.
Place the bag flat on a dinner plate and put it in the fridge to marinate, for a minimum of 8 hours and up to 2 days. Flip the bag over every time you open the fridge for any reason (at least once every few hours).
Grill the meat, using the marinade to baste it each time it is turned during the first 5 to 10 minutes. Enjoy!
Chapter 2
GR8 Meals for Entertaining (and Every Day)
T hese recipes are what my family is eating for dinner during any given week as well as on special occasions. Not only do I enjoy cooking these meals for my kids, but they are enjoyed by visiting friends and family, too. The best part? They are wholesome meals but simple, straightforward, and scrumptious. These are meals any mom can make and still be able to enjoy the festivities.
Family Favorite Spaghetti Sauce
Serves 8 to 10
M y family is very saucy! In the past, I used to buy jarred sauce and doctor it up—until I started using this sauce, a recipe inspired by Nana Janet (who also cooked the “old-fashioned way”). Serve this over pasta or use it in your lasagna, eggplant Parmesan, or wherever spaghetti sauce is needed—it’s very versatile.
4 (40-ounce) cans of whole peeled tomatoes (for a less chunky sauce, put tomatoes into a food processor and chop until smooth)
4 garlic cloves, minced
½ cup sugar
3 tablespoons dried basil
3 tablespoons dried oregano
1 tablespoon chicken bouillon granules
½ to ¾ cup olive oil
Place all of the ingredients in a large pot and mix well.
Bring the sauce to a boil, then lower the heat and simmer, uncovered. Stir often, for 3 to 4 hours, until all of the ingredients combine into a rich, hearty sauce.
Fettuccine Alfredo with Chicken and Broccoli
SERVES 8
A nything with noodles and cheese goes over well in our house. I love this meal because it’s one of those one dish nutritiously complete meals. I am health conscious, so I only make this recipe occasionally because of the higher fat content. Nevertheless, it’s a keeper!
½ pound softened salted or unsalted butter
½ cup half-and-half
½ cup whole milk
2 cups grated Parmesan cheese
1½ pounds cooked fettuccine
2 boneless, skinless chicken breasts, cooked and cut into small pieces or shredded
1 head of fresh broccoli, cut into florets and lightly steamed
1 teaspoon salt
Pinch of black pepper
In a large skillet on medium heat, melt half of the butter and stir in the half-and-half and the milk. Cook until thickened and then add 1 cup of the Parmesan cheese.
Add the hot noodles to the sauce and toss gently. Add the remaining Parmesan cheese and the remaining butter and stir until combined. Add the cooked chicken, the steamed broccoli, the salt, and pepper. Stir until well coated and then serve.
Firecracker Fourth of July Hamburgers
MAKES 8 SANDWICH-SIZED BURGERS
I f it’s hot outside why not add some heat to the hamburgers, too? We do! Then we cool off in the pool before we watch the fireworks together. It’s a family summer tradition.
2 pounds ground beef
1 tablespoon Slap Ya Mama Cajun
Bake uncovered for 30 to 40 minutes or until the sauce is bubbly.
Totally Teriyaki Marinated Filet(or Chicken)
SERVES 6 TO 8
W hen there’s something to celebrate, this is our family meal of choice. Teriyaki marinated filet is known as my kids’ “favorite chicken” (despite the fact that they are actually eating filet mignon and not chicken) and is a real treat for us!
2 pounds meat of choice (filet mignon, chicken, or pork)
1 cup brown sugar
1½ cups soy sauce (our favorite is Kikkoman)
¼ cup olive oil
¼ cup toasted sesame oil
1 teaspoon ground ginger
3 garlic cloves, minced
Pierce the meat in a few places using a knife and cutting against the grain. Place the meat and all of the remaining ingredients in a gallon-sized resealable plastic bag. Close the bag, sealing out any air. Gently shake the bag to coat the meat.
Place the bag flat on a dinner plate and put it in the fridge to marinate, for a minimum of 8 hours and up to 2 days. Flip the bag over every time you open the fridge for any reason (at least once every few hours).
Grill the meat, using the marinade to baste it each time it is turned during the first 5 to 10 minutes. Enjoy!
Chapter 2
GR8 Meals for Entertaining (and Every Day)
T hese recipes are what my family is eating for dinner during any given week as well as on special occasions. Not only do I enjoy cooking these meals for my kids, but they are enjoyed by visiting friends and family, too. The best part? They are wholesome meals but simple, straightforward, and scrumptious. These are meals any mom can make and still be able to enjoy the festivities.
Family Favorite Spaghetti Sauce
Serves 8 to 10
M y family is very saucy! In the past, I used to buy jarred sauce and doctor it up—until I started using this sauce, a recipe inspired by Nana Janet (who also cooked the “old-fashioned way”). Serve this over pasta or use it in your lasagna, eggplant Parmesan, or wherever spaghetti sauce is needed—it’s very versatile.
4 (40-ounce) cans of whole peeled tomatoes (for a less chunky sauce, put tomatoes into a food processor and chop until smooth)
4 garlic cloves, minced
½ cup sugar
3 tablespoons dried basil
3 tablespoons dried oregano
1 tablespoon chicken bouillon granules
½ to ¾ cup olive oil
Place all of the ingredients in a large pot and mix well.
Bring the sauce to a boil, then lower the heat and simmer, uncovered. Stir often, for 3 to 4 hours, until all of the ingredients combine into a rich, hearty sauce.
Fettuccine Alfredo with Chicken and Broccoli
SERVES 8
A nything with noodles and cheese goes over well in our house. I love this meal because it’s one of those one dish nutritiously complete meals. I am health conscious, so I only make this recipe occasionally because of the higher fat content. Nevertheless, it’s a keeper!
½ pound softened salted or unsalted butter
½ cup half-and-half
½ cup whole milk
2 cups grated Parmesan cheese
1½ pounds cooked fettuccine
2 boneless, skinless chicken breasts, cooked and cut into small pieces or shredded
1 head of fresh broccoli, cut into florets and lightly steamed
1 teaspoon salt
Pinch of black pepper
In a large skillet on medium heat, melt half of the butter and stir in the half-and-half and the milk. Cook until thickened and then add 1 cup of the Parmesan cheese.
Add the hot noodles to the sauce and toss gently. Add the remaining Parmesan cheese and the remaining butter and stir until combined. Add the cooked chicken, the steamed broccoli, the salt, and pepper. Stir until well coated and then serve.
Firecracker Fourth of July Hamburgers
MAKES 8 SANDWICH-SIZED BURGERS
I f it’s hot outside why not add some heat to the hamburgers, too? We do! Then we cool off in the pool before we watch the fireworks together. It’s a family summer tradition.
2 pounds ground beef
1 tablespoon Slap Ya Mama Cajun
Similar Books
Snakehead
Anthony Horowitz
Midnight Heat
Donna Kauffman
Bitten by Darkness
Marie E. Blossom
Craphound
Cory Doctorow
Ruins
Joshua Winning
Force Of Habit v5
Robert Bartlett
God and the Folly of Faith: The Incompatibility of Science and Religion
Victor J. Stenger
Kiro's Emily
Abbi Glines
Crazy Rich Asians
Kevin Kwan
Come What May
E. L. Todd