Barbequed Chicken Breasts

Barbequed Chicken Breasts:

-6-8 chicken Breasts

- Seasoning Salt

- Seasoned Pepper

-1/4 cup Sundried Tomato & Oregano Dressing OR Olive Oil

-1/2 cup Bbq Sauce

Place chicken breasts on a casserole dish. Lightly sprinkle with seasoning salt and seasoned pepper. Drizzle with dressing or oil. Cover. Bake @ 350 for 20-30 minutes or just until no longer pink in center.

Remove from casserole dish and drain the juices. Lightly brush both sides of the chicken breasts with your favorite BBQ sauce. Place the chicken breasts on a hot Barbequer; grilling each side for just a few minutes to get a nice BBQ flavor.

Baking your chicken prior to putting it on the Barbequer ensures that it stays nice and juicy and doesn't get dried out or charcoal around the edges.

I like to make extra because leftover chicken breasts sliced up makes a delicious wrap or salad the next day!

Homemade Pizza Pockets

Homemade Pizza Pops

Dough:

4 Eggs

2 cups Milk

2 tsp Salt

6 cups flour

Mix together the first 3 ingredients. Whisk in 2 cups of flour. Gradually stir in the rest of the flour, about 1 cup at a time, until you have a nice soft dough. Cover and let rest in the refrigerator for about an hour.

Filling:

3 cups Pepperoni &/or Ham, cut up

1/2 package bacon, diced and fried

1 tin Tomato Soup

2 tbsp BBQ Sauce

2 Cups Shredded Cheese

2 Tbsp Grated Onion (Optional)

2 Tbsp Grated Peppers (Optional)

1/4 cup Mushrooms, chopped (Optional)

Mix all the ingredients together in a large bowl.

To assemble the pizza pockets: Roll out dough into about 6 inch circles. Place 3-4 tbsp of filling in the center. Fold in half and pinch the edges together with your fingers to ensure a proper seal. Or you can use this handy dandy perogy maker:

 

Put about 3-4 inches of oil in a deep frying pan. Turn burner on to medium heat. Place the pizza pockets into the hot oil. You can fry about 3 at a time, depending on how big your frying pan is. Fry each side for a few minutes or until golden brown. Put into a plate lined with paper towel to absorb excess oil.

Any extra pizza pockets can be frozen and reheated at a later date.

Farmer Sausage and Baby Potato BBQ Packets

BBQ Packets:

1 1/2 lb bag Baby Potatoes*

1/4 cup Butter/Margarine, melted

1/4 cup Ketchup

1 tsp Chili Powder

1/2 tsp Salt

1/4 tsp Pepper

2 lbs Farmer Sausage

Wash and trim baby potatoes. Cut in half. Put into large bowl. Add melted butter, ketchup Chili Powder, Salt and Pepper. Mix to coat potatoes. Peel Farmer Sausage and slice into 1/2 inch pieces. Mix into potatoes. Divide into about 5 individual packets made of tin foil. Add desired additional ingredients into each packet. Close and put into your Barbecuer on medium heat for about 20 minutes.

* Any other potatoes can be used to replace the baby potatoes. They would just have to be cut or sliced into bite sized pieces.

Additional Ingredients(optional):

Onions

Peppers

Mushrooms

Carrots

Hamburgers

Hamburgers

Recipe #1:

2 lbs Ground Beef
1 package onion soup mix

1/2 cup Mayonnaise

1 cup bread crumbs

Recipe #2:

2 lbs Ground Beef

1 tbsp Chili Powder

2 tsp Brown Sugar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1 tbsp BBQ sauce

1 Egg or 1/4 cup Mayonnaise

Homemade Egg Noodles

Homemade Egg Noodles:

3 eggs

1 tsp salt

1/2 cup water or milk

3 cups flour, divided

Whisk together the eggs, salt, water and 1 cup flour. Gradually add remaining flour, half a cup at a time and mix until smooth.
Divide dough into 6 pieces. Place on well floured countertop. Roll each strip through the pasta machine on the thick setting making sure that the dough is generously sprinkled with flour on both sides before rolling it. Cut each piece in half and then roll it through the pasta maker on the thin setting; again making sure that both sides of the dough is generously sprinkled with flour.
Next place each strip onto cookie sheets and bake at 350 for 3-4 minutes.
Remove from pan and roll through the pasta machine to create either wide or fine egg noodles. Can be cooked right away or allow to dry on countertop for several hours or overnight. Put dry noodles in bags or containers. Store in the freezer.
To cook the noodles: place desired amount of noodles into a pot of boiling water. Simmer for about 4 minutes. Put noodles into a sieve. Add a large spoonful of margarine into the noodles to prevent them sticking together.

Egg Salad

Egg Salad

9 hard boiled Eggs

1/2 cup Mayonnaise

2 tbsp Relish

1 tsp Mustard

1/2 tsp dill weed

Pinch Celery Seed

Salt & Pepper to taste.

Mash the eggs. Add and mix in the remaining ingredients.  Cover and refrigerate until ready to use. 

Chicken Pot Pies

Chicken Pot Pie:

1 small Onion, diced

1/2 cup Celery, diced
2 tbsp Olive oil or Butter

1 cup Chicken Broth

4 cups cooked chicken

1 tin Mushroom Soup

1 tin Cream of Chicken Soup

2 cups Chicken Gravy
1/4 tsp Seasoning Salt
Salt & Pepper to taste
1/2 package bacon, diced and fried(optional)

3-4 cups Frozen Peas & Carrots or Mixed Veggies *

Place onions and celery in a large pot with the oil or butter and saute on medium heat until soft. Add remaining ingredients. 

Simmer for about 10 minutes. Cool slightly before filling your pie crusts. Makes 4 pies. Bake @ 375 for 45-60 minutes or until crust is a golden brown.

*leftover cooked potatoes can be cut up and added in with the vegetables as well.

   You can find my pie dough recipe in the link below:
 https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=1