Meaty Mung Beans

1 cup dried mung beans, soaked for an hour and drained
4 cups water
2 tablespoons olive oil
8 ounces uncooked lean pork, cubed
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup tomato juice
8 ounces large fresh shrimp, deveined, halved lengthwise and crosswise
salt and white pepper

In a 4- or 5-quart Dutch oven, boil the beans in water for 10 minutes, reduce to simmer and continue cooking about 30 minutes, or until tender.

As the beans cook, use a saucepan to saute the pork in olive oil until browned; add garlic and onion and cook until onion is transparent, stirring often. Add tomato juice to pork mixture, cover and cook, stirring occasionally, for 30 minutes.

Drain beans, return to Dutch oven, add pork mixture and shrimp, and stir thoroughly. Cover and continue cooking until shrimp is done, about 5 minutes.

Fluff while seasoning to taste with salt and white pepper and serve.

Yield: 6 servings

Lodge Cast Iron Dutch Oven 5 qt


2 chicken breasts, cooked, shredded
12 corn tortillas
Butter-flavored cooking spray
Leaf lettuce, thinly sliced
Guacamole (recipe below)
Diced tomatoes
salt and pepper to taste

Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks.

Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375°F. for about 20 minutes, or until crisp.

To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes.


2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons nonfat sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver

Lemon Honey Chicken and Rice

1 can (13.75 oz) fat-free chicken broth
3 tablespoons lemon juice
1 tablespoon honey
non-stick cooking spray
4 boneless, skinless, chicken breast halves
1 cup onion, minced
1 cup uncooked, Water Maid Medium Grain Rice or River Medium Grain White Rice

Blend chicken broth, lemon juice and honey; set aside.

On medium-high heat, brown chicken on both sides; remove from skillet.

In same skillet, cook and stir onions in 1/3 cup broth mixture for 3 minutes or until tender. Add remaining broth, chicken and rice; heat to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

Let stand 5 minutes before serving.

AmazonBasics Pre-Seasoned Cast Iron 5-Piece Cookware Set

Honey Mustard Spareribs

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
4 teaspoons Dijon-style mustard
1 teaspoon garlic powder
3 pounds pork spareribs, cut into 1-rib portions

Combine Teriyaki Marinade & Sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes.

Cover and microwave on Medium-high (70%) 14 minutes, rotating dish once.

Meanwhile, prepare coals for grilling.

Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.

(Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).

Yield: 4 to 6 servings

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Greek Homestyle Chicken

4 pieces of boneless, skinless chicken breasts
juice of 2 lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
1 head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano.

Bake at 350°, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.

If potatoes aren’t at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

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Parmesan Crescent-Topped Chicken A La King

2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375°F.

In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese.

Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. Do not Overlap. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

Makes: 8 servings

Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup

Enchilada Casserole

12 corn tortillas
2 small cans of chopped green chile
1 onion
1 (10 3/4 oz) can cream of chicken soup
1/2 can of milk
dollop of sour cream
2 cups grated cheddar cheese
left over chicken, if you have some
1 teaspoon cumin
1 tablespoon oregano
black pepper
cooking spray

Spray both sides of the corn tortillas with cooking spray and put in the oven on high; cook until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

Note Generally the soup is salty enough but you can taste to see if it needs a little additional.

Tear up the tortillas. Put a layer on the bottom of a round casserole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350° for about half an hour to 45 minutes.

CorningWare French White Round Bakeware Set (10-Piece, White)

Chicken and Wild Rice

4-5 boneless chicken breast
1/2 cup of frozen green peas
1 box of Uncle Ben’s Wild Rice (not quick cook)
butter to grease pan
2 1/8 cups of water

Preheat oven to 350°

Grease a baking dish with butter this gives added flavor to the chicken and rice too. Empty rice into greased pan. Place peas and then chicken on top of rice, sprinkle the seasoning for rice on top of chicken coating each piece. Sprinkle any remaining seasoning onto the rice. Add 2 1/8 cups of water to rice and chicken.

Cover with foil and bake at 350° for 1 hr 15 minutes.

Note water should be evaporated and chicken tender at this time.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)

Baked Shrimp

1 lb. large shrimp
1 stick margarine
1 cup white wine (optional)
2 tablespoons lemon juice
Black pepper, to taste
4 large cloves garlic
1 cup olive oil
1/2 teaspoon salt
Chopped parsley, dry or fresh

Crush garlic in bowl and add olive oil. Mix together and set aside.

Wash and place shrimp in an oblong baking dish. Sprinkle liberally with black pepper and sprinkle with salt. Dot tops of shrimp with margarine.

Add olive oil, garlic, wine, lemon juice and sprinkle parsley on top.

Cover with aluminum foil and bake at 350° for 30 minutes or until shrimp are cooked.

Shrimp do not have to be deheaded.

AmazonBasics Glass Oblong Baking Dishes – 2-Pack

Great Spare Ribs

3 pounds spare ribs — (3 to 4)
2 onions — sliced
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup catsup
3/4 cup water

Select meaty spare ribs. Cut into servings or leave uncut. Sprinkle with salt and pepper. Place in roaster and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in a moderate oven (350°) about 3 1/2 hours.

Baste occasionally, turning spareribs once or twice. Remove cover last 15 minutes to brown ribs.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack