Try 100 new recipes -- 20 MAINS

8. Sour Cream and Chicken Enchiladas 
(found in a book but I don't know which one) serves 6-8
1 store-bought roasted chicken (3-4 lbs)
4 T (1/2 stick) unsalted butter
1 lg. yellow onion, chopped
8 oz. button or cremini mushrooms, sliced
2 cloves garlic, minced
4 c. (32 oz) sour cream
1/2 c. heavy whipping cream
7oz can diced green chiles, undrained (or two 4 oz. cans)
10 oz can tomatoes w/green chiles
1/4 t. kosher salt (of course I used more)
1/4 t. ground pepper (of course I used more)
1 c. white corn kernals (fresh, frozen, or canned)
10 oz. pkg. frozen spinach, warmed and drained
Dozen sm. flour tortillas
10 oz. Monterey jack cheese (2 1/2 cups, shredded)

• Preheat oven to 350. Grease 9x13 pan
• Remove and discard skin from rotisserie chicken, remove meat and shred into bite-size pieces, set aside
• Saute onion, mushrooms, garlic in lg. skillet w/melted 1/2 stick unsalted butter (abt 4 min)
• Add sour cream, heavy cream, green chiles, tomatoes, salt, pepper and heat through but do NOT boil
• Remove 2 c. of this to pour over casserole before baking
• Add corn and chicken to unreserved sour cream mixture
• Spoon a generous line of chicken/sour cream mixture down the center of each tortilla, topping with a line of cooked&drained spinace.
• Roll up filled tortillas and place, seam side down, into baking pan.
• Pour reserve sour cream mix over all and sprinkle w/ shredded cheese.
• Bake, uncovered, for 20 - 25 min. until sauce bubbles & cheese is melted.
• Serve immediately with a side of green salad. 

9. Maple-glazed Chicken with Waldorf Salsa
(Weber Seasonings) SERVES 4
Salsa: 1 red apple, cored and chopped     1 stalk celery, finely chopped     1 small jalapeno pepper, seeded and finely chopped   1 T orange juice    1 T pure maple syrup

Chicken: 9 chicken thighs (abt 3 lbs)    2 T seasoning (Weber Kick'N Chicken)    1/2 c. pure maple syrup

• Make salsa and set aside in refrigerator
• Sprinkle seasoning over chicken
• Grill over indirect medium heat, turning occasionally for 25-30 min w/lid closed until 170 degrees F.
• OR Bake at 450
• Remove from grill and let rest 5 min.

10.  Glazed Meat Loaf (Martha Stewart)
1/2 recipe ground-meat mix (follows):

• 1 tablespoon Dijon mustard
• 3 tablespoons ketchup
• 1 teaspoon Worcestershire sauce

• DIRECTIONS

  1. Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet.
  2. Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.

Ground-Meat Mix

INGREDIENTS

• 4 slices white bread, torn into large pieces
• 1/2 cup whole milk
• 3 garlic cloves
• 1 small onion, coarsely chopped
• 1 large egg
• Coarse salt and freshly ground pepper
• 1 1/4 pounds ground chuck (80 percent to 85 percent lean)
• 1 1/4 pounds ground pork (80 percent to 85 percent lean)

• DIRECTIONS

  1. Working in batches, pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cups breadcrumbs). Transfer to a bowl. Stir in milk; let stand for 10 minutes.
  2. Meanwhile, puree garlic and onion until smooth. Pulse in egg, 2 1/2 teaspoons salt, and 3/4 teaspoon pepper to combine.
  3. Mix garlic mixture into breadcrumb mixture. Add beef and pork, and mix until just barely combined; do not overmix. Divide mixture into 2 portions, and continue with variations.

You can also make Greek Meatballs with the meat mix:

INGREDIENTS

FOR THE DIPPING SAUCE:

• 1 cup Greek yogurt (2 percent)
• 1 medium cucumber, peeled, seeded, and grated
• 3 tablespoons finely chopped fresh mint
• 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
• Coarse salt and freshly ground pepper

FOR THE MEATBALLS:

• 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
• 3/4 cup finely crumbled feta cheese
• 1 tablespoon finely chopped fresh oregano
• 1/4 teaspoon crushed red-pepper flakes
• Extra-virgin olive oil, for hands and baking sheet

• DIRECTIONS

  1. Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
  2. Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
  3. Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

11. Baked Rice with Sausage

Ingredients

• 2 pounds bulk Italian sausage
• 4 celery ribs, thinly sliced
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4-1/2 cups water
• 3/4 cup dry chicken noodle soup mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup uncooked long grain rice
• 1/4 cup dry bread crumbs
• 2 tablespoons butter, melted

• Directions

  1. In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Yield: 12-14 servings.

12. Green Bean Stew (from Mennonite Girls Can Cook, p. 111) follow this link: http://www.lovella.ca/2007/09/green-bean-and-farmer-sausage-stew.html
13. Pork Cutlets with Red Cabbage 

Ingredients

3 slices bacon, chopped

1/4 cup all-purpose flour

4 4-oz. pork cutlets or thin boneless chops

Salt

3 cups thinly sliced red cabbage

1 small onion, thinly sliced

1/2 teaspoon dried thyme

1 tablespoon packed light brown sugar

1 tablespoon cider vinegar

Preparation

1. In a large skillet, cook bacon over medium-high heat until just crisp. Remove bacon to a paper towel-lined plate and drain off all but 2 Tbsp. fat. (If there is not enough fat, add olive oil to measure 2 Tbsp.)

2. Place flour in a shallow bowl. Sprinkle cutlets with salt and dredge in flour. Working in batches if necessary, add cutlets to skillet in a single layer and cook until browned on both sides, turning once, 4 to 6 minutes total. Remove to a platter; tent with foil. Repeat with remaining pork.

3. Add cabbage, onion and thyme to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in sugar and vinegar, reduce heat to low and continue to cook until cabbage is tender, about 5 minutes longer, stirring once or twice. Spoon cabbage over pork, sprinkle with bacon and serve.

14.  http://www.katrinapalmer.com/2009/09/10/three-pepper-glaze/   Three Pepper Glaze

Combine all ingredients. Pour over 3-4 lb. roast in slow cooker and cook on high for 5 hours. If desired shred meat, return to slow cooker, and cook in glaze for another 1-1.5 hours. (This will make it super spicy.)

- See more at: http://www.katrinapalmer.com/2009/09/10/three-pepper-glaze/#sthash.u6r3I9z6.dpuf

It can be used for pork (shown above), chicken, or beef. It is mighty tasty no matter the meat and so simple. I generally mix the glaze, pour over meat in a slow cooker, and cook on high for five hours. The following recipe is enough for a 3-4 pound roast. You will want to halve it if you use it as a basting glaze on steaks. Here’s what you’ll need:

1 cup honey
6 Tablespoons balsamic vinegar
2 tsp. coarse ground black pepper
1/2 tsp. each red pepper sauce and ground red pepper

- See more at: http://www.katrinapalmer.com/2009/09/10/three-pepper-glaze/#sthash.u6r3I9z6.dpuf

15.  http://www.marthastewart.com/335226/spice-rubbed-fish-with-lemony-rice

Spice-Rubbed Fish with Lemony Rice

A homemade spice mix gives fish a flavor boost. If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika.

INGREDIENTS

• 4 teaspoons unsalted butter
• 1 small yellow onion, diced small
• 1 garlic clove, roughly chopped
• 1 cup basmati rice
• 1/2 teaspoon poppy seeds (optional)
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 2 cups low-sodium chicken broth
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 teaspoons Coriander Spice Mix
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets

DIRECTIONS

1. In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

16.  http://www.marthastewart.com/332305/chicken-with-cauliflower-and-apples 

Chicken with Cauliflower and Apples

Pink Lady apples are a good choice in this recipe because they maintain their shape and texture when cooked. Roasting everything together makes for a simple weeknight meal.

INGREDIENTS

• 4 bone-in, skin-on chicken thighs (about 2 pounds total)
• 1/2 head green cabbage (about 1/2 pound), cut into 1 1/2-inch pieces
• 4 sprigs thyme
• 1 head cauliflower (2 pounds), cut into medium florets
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 Pink Lady or Cameo apples, cored and cut into 1/2-inch-thick wedges

DIRECTIONS

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.
2. Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Friday. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.

17.  http://www.bhg.com/recipe/beef/beef-mushroom-and-onion-tart/  

Beef, Mushroom, and Onion Tart

Ingredients

• 12
  ounces lean ground beef
• 1
  8 ounce package sliced mushrooms
• 1/2
  of a medium red onion, cut into thin wedges
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  13 ounce package refrigerated pizza dough
• 3
  ounces blue cheese, crumbled
• Fresh oregano and/or pizza seasoning (optional)

Directions

1. Preheat oven to 425 degrees F. In a 12-inch skillet cook beef, mushrooms, and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally. Drain off fat. Stir in salt and pepper.
2. Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet. Roll or pat dough into a 15x12-inch rectangle. Top dough with beef mixture, keeping filling within 1-1/2 inches of edges. Fold edges over the filling, pleating as needed.
3. Bake tart for 15 minutes or until crust is golden. Top with blue cheese and, if desired, oregano and pizza seasoning.

Nutrition Facts (Beef, Mushroom, and Onion Tart)

Per serving: 
• 525 kcal cal., 
• 23 g fat
 
• (10 g sat. fat, 
• 1 g polyunsaturated fat, 
• 7 g monounsatured fat), 
• 74 mg chol., 
• 1041mg sodium, 
• 49 g carb., 
• 2 g fiber, 
• 2 g sugar, 
• 31 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

18. http://www.mennonitegirlscancook.ca/2008/06/meat-pinwheels.html

Meat Pinwheels

This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.

FILLING

1 lb hamburger

1 small onion minced

salt & pepper to taste

Fry together until browned, and drain any fat.

Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.

BISCUITS RECIPE

2 cups flour

2 tbsp sugar

1 tsp salt

4 tsp baking powder

1/2 tsp cream of tarter

Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.

Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.

Spread cooled meat mixture onto the dough and roll as a jelly roll.

Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.

Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.

CHEESE SAUCE

Melt 1/4 cup butter in microwave

Stir in 2 tbsp flour stirring until smooth.

Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted

Serve cheese sauce on the side in a gravy boat or small pourable jug. 

Serve with a garden salad.

19. http://www.katrinapalmer.com/2009/09/14/jennis-zuppa-toscana/  *this has become a cold weather staple at our house.  We no longer need to go to the Olive Garden to get a "Zuppa Toscana" fix.

Scrub, quarter, and cut 8-10 medium potatoes into 1/4-inch slices (no need to peel!). You’ll need 3 quarts of good quality chicken broth (homemade is best).   Now combine the browned sausage, broth, potatoes,  1/2 tsp. salt, and 1/2 tsp. crushed red pepper flakes in the slow cooker. Cook on high power for about five hours. The last half hour of cooking–you know while the children are bathing–chop enough kale to equal 4 cups.  Add 4 cups chopped kale to the slow cooker. Stir to combine, cover, and cook half an hour more. Stir in 1/2 cup heavy cream just before serving.Jenni’s Zuppa Toscana Serves about 10 
1 pound Italian ground sausage 
3 quarts good quality chicken broth (homemade is best) 
1/2 cup heavy cream 8-10 medium potatoes — scrubbed, quartered and cut into 1/4-inch slices (no need to peel!) 
4 cups chopped kale or spinach 
1/2 tsp. salt 
1/2 tsp. crushed red pepper flakes
Brown sausage and drain well. Combine broth and cream over medium heat. Add vegetables, sausage, salt and crushed red pepper flakes. Simmer over medium heat until potatoes are tender, about 20 minutes. Stir occasionally. I often make it in a slow cooker with these adaptations: Combine browned sausage, broth, potatoes and seasonings. Cook on high power for about five hours. Add kale for last half hour of cooking. Stir in cream just before serving. Spinach may be substituted for kale. This is a very versatile recipe. Keeping the broth and cream ratio the same, you can play with the quantities of the other ingredients all you want. - See more at: http://www.katrinapalmer.com/2009/09/14/jennis-zuppa-toscana/#sthash.qE0LwWFZ.dpuf




20.  Beef Patties http://www.marthastewart.com/349211/beef-patties   These are SO GOOD!

INGREDIENTS

FOR THE PASTRY

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons curry powder
• 1/2 cup butter (1 stick)
• 3/4 cup ice-cold water

FOR THE FILLING

• 1 pound ground beef
• 1 onion, finely chopped
• 3 whole scallions, finely chopped
• 1 clove garlic, minced
• 2 Scotch bonnet peppers (any color), seeded and minced
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1/4 cup vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 1/2 cups water
• 1/2 cup breadcrumbs

FOR THE EGG WASH

• 1 egg, beaten with 1 teaspoon water

DIRECTIONS

1. To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
2. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
3. For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
4. Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
5. Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
6. Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

COOK'S NOTES

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.