Maroff Salad

Ok, so Maroff (pronounced Mar-roof) is Tad's step grandfather from Lebanon. Let's just say he makes a tasty salad--that is if you love garlic and lemon as much as we do. Here goes for your breath and sweat for a week. Warn the hubby.

2-3 cloves garlic

1 tsp Kosher salt (at least)

1 lemon

2 T olive oil (something like that) 

Mash garlic and salt in your mortar and pestle to make a paste. Add the lemon juice of one lemon and olive oil. Season with pepper.

Drizzle over romaine with tomato, avocado, and cucumber. We love this. Especially when we make it a meal with roasted chicken. . . before starting the dressing, put a chicken breast in a small pyrex pan with olive oil, kosher salt and pepper. (apply generously) Cook for 25 minutes at 350. Cut and add to salad after it cools a bit of course. Enjoy. 

Parmesan Crusted Chicken

I've made this twice and it's super easy and yummy.  The chicken is moist and tasty.    

1/2 cup Mayonnaise

1/4 cup grated Parmesan Cheese

4 boneless, skinless chicken breasts

4 tsp. Italian seasoned dry bread crumbs

Combine mayo and cheese.  Spread on chicken, then sprinkle with bread crumbs.  Bake at 425, 20 minutes or until thoroughly cooked.  I covered it with foil and then cooked it for about 5 more minutes without the foil.

I've Neglected the Poor Kitchen

I'll admit it, I haven't been on this blog much due to Doug being out of town for pretty much 2 straight weeks.  I did make some great chicken on the old BBQ using Kraft's Asian Sesame Dressing- so good!!  I've been consuming Life, Raisin Bran, and Golden Grahams- I know, real healthy!     I'm ready to try these yummy recipes- thanks for posting and I promise to get my act together!!

Beef with Peperchinis

This is Shima's recipe and it's so good and easy.

3-4 pound beef bottom round roast
1 cup of water
1 1/2 packet of Italian seasoning mix

Cook the above in a crockpot for about 6 or so hours.

Chop one glass bottle of pepperchinis (not the bottle, the pepperchinis) and add the pepperchinis. Shred the beef with a fork and then cook for another 1.5 hours or so.

Serve in mini sandwiches with havarti or cheddar cheese, tomatoe slices and good dinner rolls or baguettes. (The best is with the Great Harvest white rolls)

Pita Pocket Dinner

I have no idea what to call this since I have no idea where it originated, other than my mother, who I am sure didn't make it up herself. I made this tonight when I realized it was 5:30 and my kids were super hungry, thus super onery. It was literally on the table in 15 minutes. Super fast, easy, and my kids always gobble it up.

1 package pita pockets
1 lb. ground beef or turkey
1 4 oz. can diced green chilis
1 4 oz. can chopped olives (sliced works too), drained
1 4 oz. can sliced mushrooms (or fresh), drained
2-3 roma tomatoes, chopped
shredded cheddar cheese (I use 1/2 c. - 3/4 c. but you could add as much or as little as you like)
salt and pepper

Brown ground beef/turkey in skillet, drain fat. Add chilis, olives, and mushrooms. Cook for 5 minutes. Add tomatoes and cheese. Season with salt and pepper. Stuff in warmed pita pockets.

Crockpot Chicken with Rice

This recipe is for Shauna (the cream cheese/chicken of mushroom soup girl), although I’m sure you have this one if the two ingredients you use the most are the above! This is an easy crockpot recipe and one of my family’s FAVORITES!!!

You will need:
1 package cream cheese
1 package Italian seasoning (the kind that you use to make salad dressing – but just use the spices. DO NOT make the dressing.)
1 can cream of chicken soup
4-5 pieces of thawed chicken breasts
salt/pepper
Put chicken in crockpot. Salt and pepper chicken. Mix together cream cheese, Italian seasoning spices, and can of cream of chicken soup with mixer. Add cream cheese/soup mixture on top of chicken. Cook in crockpot on low for about 5 hours. Serve over brown rice.

best breakfast ever

purchase bag of cocoroos
purchase milk

proceed to pour as many cocoroos as possible in a large bowl, cover with milk, enjoy!