Everyone has a set of “go to” recipes that they make when time is short. Here are some of my easiest and tastiest go to recipes.
- Preheat oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-highheat and cook until tender, about 8 minutes. Drain and set aside. (Skip this step if using the canned potatoes)
- Crush the garlic, rosemary, and red pepper flakes and put in small bowl. Stir in the juice of 1 orange and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat.
- Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining orange. Add the squeezed orange halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.
Pork with mango barbecue sauce
Ingredients:
4 pound pork roast
1 cup mango rum
1 pkg frozen mango (or 2 fresh mangoes cut up)
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
hot sauce to taste
- Place pork roast in crockpot. Season with salt and pepper
- Place the rest of the ingredients in crockpot.
- Cook on Low for 8 hours or on high for 4 hours
- Take pork out of crockpot. Place on plate and shred with fork (watch out it is hot). Return shredded pork to crockpot.
- You can eat like a stew or place on a tasty roll.
|
Kathy’s Awesome Chili
|
INGREDIENTS:
|
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground meatloaf mix
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 (15 ounce) can navy beans
|
DIRECTIONS:
| 1. | Heat oil in a large saucepan over medium heat. Cook onions, garlic, and ground meatloaf mix in oil for 10 minutes, or until the meat is well browned and the onions are tender. |
| 2. | Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 1 cans of the beans. Reduce heat to low, and simmer for 1 1/2 hours. |









