Dijon mustard chicken marinade

1/2 cup Dijon mustard 

1/4 cup packed brown sugar 

1/4 cup red wine vinegar 

1 teaspoon dry mustard powder 

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon ground dried chipotle pepper 

1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 

2 teaspoons vegetable oil, or as needed

Mix together and marinate overnight. Grill. 

My families favorite tater tot casserole

1 lb ground beef, salt and pepper to taste

½ medium onion, chopped

1 tb Worcestershire sauce

½ cup sour cream

1 can condensed cream of chicken soup

32 oz or 4 cups of frozen tater tots

1 cup shredded cheddar cheese (both mild and sharp work well)

Cook the beef with salt and pepper and onions and garlic together until browned. Drain. Mix first five ingreds and cheese in bowl. Pour into greased 9x13 pan. Bake at 375 for 45-55 mind or until taters are crisp and filling is bubbly! 

Roast beef spinach sandwiches

Large sub bread

Roast beef

Fresh baby spinach

Cheddar cheese slices cut on the diagonal 

Sauce:

3/4 cup good mayonnaise

1 1/2 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1/2 tablespoon prepared horseradish

2 tablespoons sour cream

Kosher salt

Assemble the sandwiches by cutting open bread and slathering it generously with sauce. Add cheese, beef and finally spinach. Close bread and slice. Serve cold. 

Swedish Meatballs--easy version

2 cup beef stock 

2 cup heavy cream 

6 tablespoons all-purpose flour

 1 teaspoon soy sauce 

1 teaspoon ground black pepper 

Salt, to taste

1/2 teaspoon dried Rosemary and thyme 

2 tbsps raspberry jam(added at the end)

1 package frozen cooked meatballs, thawed or roasted in oven for 35-45 mins at 375. 

Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Add in the raspberry jam. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Roasted chicken with apples and onions

Roasted chicken with apples and onions

Ingredients:

1 roasting chicken

3 Granny Smith apples, cored and sliced

2 large yellow onion, cut in wedges

1 tablespoon melted butter

2 teaspoons dried oregano

Fresh thyme

Instructions:

Preheat oven to 375 degrees. Place chicken in shallow roasting pan. Season inside generously with salt, pepper, thyme, and orgegano. Stuff the apples and onion into the cavity of the chicken. Leftover apples/onions can be arranged around the chicken. Brush butter all over the chicken and sprinkle with oregano and thyme. Season cavity all over with salt and pepper. Roast for 70 to 80 minutes, until a meat thermometer inserted deep into the breast reaches 160 degrees. Let chicken stand for 10 minutes. Serve chicken with apples and onions on the side.

I have done this many times most recently doubling the recipe for two Xmas parties. 

Rosemary potatoes

Rosemary Potatoes: 

Preheat oven to 450°. Combine 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon minced fresh rosemary, ¼ teaspoon salt, ¼ teaspoon black pepper, and 12 ounces quartered red potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender. 

Yummy and easy! 

Easy breakfast casserole

We've been making this recipe for many months now. It's super quick and easy. I've modified it from the original I found somewhere. 

1 pkg crescent rolls

1 lb mild sausage, browned and drained

6 eggs, beaten

Pepper, garlic powder, onion powder, to taste

2 cups shredded cheddar cheese

Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. Roll out crescent rolls in the bottom of the pan. Layer cheese sausage and egg mixture. Bake at 350 for 30 mins.