First Tuesday Recipes for April

Monte Cristo sandwich

Spring is finally here! I intended to share recipes this month starring strawberries and asparagus and lemons, but then I got looking through my recipe files and these are the ones that caught my eye. I’ve got three main dishes for you this month–two with chicken, one with beef. I hope you’ll try them and let me know what you think.

Chicken-Rice Salad with Cashews

My sister gave me this recipe years ago and everyone likes it.

3 c. chicken, cooked and diced

1/2 c. celery, diced

2 green onions, sliced thinly

2 c. cooked brown rice

1/2 c. mayo

1/2 c. plain yogurt

1 T. lemon juice

1 t. honey

1 t. salt

cashews

Combine chicken, celery, and rice in a large bowl. In a small bowl, combine the mayonnaise, yogurt, lemon juice, honey, and salt. Mix well.

Pour dressing over chicken and toss lightly to coat. Cover; chill for two hours before serving. Add the desired amount of cashews just before serving. Delicious on naan or over salad greens.

 

Monte Cristo Sandwiches

8 slices thick white bread

8 slices deli chicken

8 slices deli ham

4 slices Swiss cheese

2 large eggs

1/2 c. milk

dash salt and pepper

powdered sugar

cherry preserves

Preheat griddle to medium-high.

On each of four slices of bread, layer two slices of chicken, two slices of ham, and one slice of cheese. Top with second piece of bread.

In a shallow bowl mix the egg, milk, and salt and pepper. Holding the sandwiches carefully, dip each in the batter and place them on griddle. Lower heat to medium.

Cook sandwiches until golden brown and cheese is melted. Before serving, lightly sprinkle each sandwich with about a teaspoon of powdered sugar. Serve hot with cherry preserves.

 

Pepper Steak

1 – 1 1/2 pounds sirloin steak, cut into narrow strips

2 T. oil

1 clove garlic, minced

1/2 t. salt

1/4 t. pepper

1/4 c. soy sauce

1 t. sugar

1 c. bean sprouts (optional)

10 oz. sliced fresh mushrooms (optional)

1 c. canned tomatoes, coarsely chopped

2 green peppers, cut into strips

1 T. cornstarch

2 T. cold water

In a large skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in crock pot. Cook on low 6-8 hours. Switch crock pot to high, add sprouts/mushrooms, tomatoes, and peppers. Dissolve cornstarch in water and stir into pot. Cook 25 minutes longer. Note: you may want to add more time to cook the vegetables if you like them soft.

Serve over rice or egg noodles.

Enjoy! And remember, please send in your own recipes to share!

Until next time,

Amy

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First Tuesday Recipes for March

Photo courtesy of pixabay/alexas_fotos

It’s the first Tuesday in March, so you know what that means…it’s time for a few new recipes to try. I’ve got some good ones for you.

The first one is good for nights when the weather is still cool during the early weeks in spring.

Chicken Vegetable Chili

If you’re a chili purist, call this a stew and enjoy! I adapted this recipe from one by Chef Ed Daggers.

3 chicken breasts, cut into bite-sized pieces

olive oil

1 med. zucchini, diced

1 med. yellow squash, diced

1 onion, chopped

4-5 green onions, sliced

8 oz. mushrooms, sliced

8 oz. fresh spinach, chopped

1 can black beans

2 15-oz. cans crushed tomatoes

1 8-oz. can tomato sauce

4 T. chili powder (you can use a mixture of different types of chili powders)

1 1/2 T. cumin

salt and pepper to taste

Toppings (optional): sour cream, shredded cheddar cheese, jalapeno slices, corn chips

In a Dutch oven, cook chicken in olive oil over medium heat until browned. Add zucchini, yellow squash, onion, green onion, mushrooms, and spinach. Cook, stirring occasionally, for about 10 minutes.

Add tomatoes and tomato sauce; mix well. Add beans and seasonings (NOTE: if you don’t like your chili/stew spicy, adjust the seasonings to suit your tastes); simmer soup over low heat for 45 minutes.

Serve with cornbread or over rice. Garnish with optional toppings.

 

Porcupine Balls

I grew up eating these. The first time I made them for my own family, they were a huge hit!

1 lb. ground chuck

1/3 c. uncooked rice

1 t. each salt and pepper

1 t. dried basil

1/4 t. celery salt

1 T. canola oil

1/2 medium onion, chopped

1/2 green pepper, chopped

2 small cans tomato sauce

Preheat oven to 350 degrees and spray an 8 x 8″ baking dish with cooking spray.

In a medium bowl, mix all ingredients together except for one can of tomato sauce. Form into loose meatballs. Place meatballs in baking dish and cover with remaining tomato sauce.

Cover and bake for 1 to 1 1/4 hours.

Please note, these may fall apart when you serve them. They’re still delicious!

 

Pistachio Cake

Courtesy of my sister. This disappears in a jiffy anytime I take it somewhere.

Cake:

1 pkg. white cake mix

1/2 c. canola oil

4 eggs

1 c. sour cream

1 pkg. pistachio pudding

Mix above ingredients and set aside.

Filling:

1/2 c. sugar

1 t. cinnamon

1/2 c. chopped nuts (I use pecans)

Mix filling ingredients.

Preheat oven to 350 degrees and grease a Bundt panĀ very well.

Layer the batter and filling as follows:

Bottom: 1/3 batter

2nd layer: 1/2 filling

3rd layer: 1/3 batter

4th layer: 1/2 filling

5th layer: 1/3 batter.

Bake for one hour.

Enjoy!

As always, please send me your recipes to share! And if you try any of these, please let me know what you think!

Until next time

Amy