Turnip and Greens

3 med pork chops (w/ some fat)

4 turnips

 A bunch of greens

• wash greens in cold water 2 times
• large pot cook greens w/ alot of water and a pinch of salt
• In another large pot brown pork chops w/ olive oil. drain most of the fat off if any
• place cut up turnips on top of meat
• drain water off of greens then place greens on top of meat an turnips
• add water to top of greens salt pepper and garlic salt to taste
• cover and cook until turnips are tender

serve with corn bread

Heathers' Kitchen:)

Boeuf Bourguignon (Heathers fancy beef stew)

This is a good weekend recipe when you have plenty of time to cook and eat:)

6 slices of bacon

3lbs beef stew cubes

2 carrots

1 med onion

2 T flour

1 tsp salt

1/4 tsp pepper

3 cups Chianti red wine

2 cups of beef stock

1 T tomato paste

2 garlic cloves diced

1/2 tsp thyme

1 bay leaf

• cook bacon remove from pan
• saute beef in same pan (dry beef before you brown)
• same pan saute carrots, onion then pour off fat
• place all in a deep cast iron dutch oven toss with flour salt pepper. Then place in oven 400 degrees for 4 min. Then remove and turn oven down to 350.
• stir in wine, stock, tomato paste, garlic, and herbs. bring to boil place lid put in oven on lower 1/3 of oven and simmer for 1 1/2 to 2 hours.
• cook egg noodles toss w/ butter and fresh parsly

Banana Bread

This recipe is one of my favorites that I make all the time, I even save banana's and let them go bad just to make it . It is a simple recipe with ingredients that you have around your pantry and fridge all the time . A wonderful snack to enjoy with coffee or warm tea. I serve with honey butter but it is wonderful without it.

Ingredients
1c. sugar
1/4c butter(softened)
3 mashed ripe bananas
1/4c milk
1/4c sour cream
1egg white
1whole egg
2c all purpose flour
1tsp baking soda
1/2 tsp salt
1tsp vanilla
cooking spray

Preheat oven 350.
Beat sugar and butter at medium speed until well blended.Add bananas,milk,sour cream,and eggs;beat well.
In a separate bowl combine flour, baking soda and salt.Add flour to wet mixture gradually beating on low speed until mixed well . Add vanilla beat to incorporate. Coat a 9 inch loaf pan with cooking spray ;spoon batter in to pan . Bake for 1hour and 10 mins or till toothpick can be inserted and come out clean .Cooking times may vary depending on your oven I usually check mine at 1 hour so not to over cook the bread.


Honey Butter
1/4c butter softened
1 Tbs honey
Mix and serve

Arroz con Pollo

This one is a crowd pleaser , even my picky eater had a clean plate =)!!!!

Ingredients
4 tsp olive oil
1.5 lbs of chicken breast(cut into bite size pieces)
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 green bell pepper(seeded and chopped)
1 celery stalk (chopped)
1 onion(chopped)
2 garlic cloves (minced)
1(14.5 oz) can of stewed tomatoes
2 Tbs water
1/2c. chicken broth
2/3c white rice
1Tbs capers (rinsed and drained)
1/2 tsp oregano
1/2 tsp saffron threads(crushed)
1 bay leaf
1 cup frozen peas
1/4 c. roasted bell peppers(chopped)

Preheat oven 350. In a large skillet over medium heat, heat oil. Add the chicken and sprinkle with paprika, salt and pepper;cook until browned about 8 to 10 mins. Transfer to baking dish.
In the skillet combine green bell pepper,onion,celery and garlic; cook till softened about 4 mins. Stir in tomatoes , water and chicken broth. Bring to a boil and remove from heat and add in rice,capers,saffron, oregano and bay leaf. Transfer to baking dish mix with chicken and smooth into a even layer cover with foil and bake for 25 mins.Remove from oven stir in peas and roasted peppers level out the mixture again .Cover and return to oven for another 20 mins.Remove from oven let stand 5-10 mins , discard bay leaf and serve.

Serves 4
(note to any of my weight watcher buddies out there a serving is 8 points)

From the kitchen of Shannon Measel
Hope you like it!

Roman Chicken

This recipe is one of my favorites for a couple reasons.  It taste wonderful the day you make it and it is even better reheated. It was one of my go to meals when I was working .I would make it on the weekend let it cool and put it in the fridge and one day later that week I would come home and pop it in the oven and dinner was done !I hope you try it =)

Roman Chicken

Ingredients
3 boneless skinless chicken breast
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbs olive oil
2 red bell peppers
1/4 lb bacon(5 pieces)
3 cloves of garlic
1(15 oz) can of diced tomatoes
1/2c white wine
1/4c balsamic vinegar
1/2 tsp thyme
1/2 tsp oregano
1/2c chicken broth
2 Tbs capers
1/4c chopped fresh parsley

Pre heat oven to 350
Cut the chicken breast in half  horizontally then season with salt and pepper. In a skillet on med high heat up oil and brown chicken till crunchy film appears then place in a baking dish. I do this in two batches so I don't over crowd the pan .Chop up the bacon into small pieces and cook in the same skillet till crunchy. Remove bacon and discard all oil but 3 tbs leaving all the yummy bits in the bottom of the pan . Chop the bell pepper and garlic and return pan to heat and saute the peppers and garlic for 3 mins .Add the wine and the vinegar to the pan using a spatula scrap the bottom of the pan to get all the yummy bits off and bring to a boil. Once it is at a boil add in tomatoes,broth thyme,oregano and bacon.Bring to a boil again for 1 to 2 mins .Then carefully spread tomato mixture over the chicken in the baking dish and bake for 45 mins.Sprinkle capers and parsley on top as soon as it come out of the oven let cool 10 mins and serve!!!

Note if you are making this meal in advance and plan on storing it for another day DO NOT add the capers and parsley till it is reheated and ready to serve ! Trust me on this =)