Shepherd Chicken by Mark

6-8 boneless skinless chicken breast
Thin slices of Swiss Cheese. (If you like Brie or some other white cheese you could substitute) One of these days I am going to try it with Gorgonzola.

1 can of Golden Mushroom soup
3/4 of a can of your favorite white wine. (Use the empty can from above)
Stove Top Stuffing. (2-3-cups)

Spray casserole dish with non-stick spray.
Place chicken in bottom.
Cover generously with the slices of cheese.
Mix soup and wine together and pour over chicken.
Spread stuffing mixture over the top of the chicken
Bake @ 350 for about 1 hour.

Suggested side dish:
Steamed French Cut or Whole green beans.
Steamed Asparagus. Mix mayonnaise and mustard to put on the Asparagus

Serve with a nice white wine.

north shore hawaiian meatballs

Oh my word these are amazing. I would make them every night if I could!

meatballs:
1 1/4 lbs ground pork
1 can (8oz) crushed pineapple including juice
1 packet onion soup mix (powder)

sauce:
1 can (15oz) tomato sauce
1c hawaiian marinade
2tbsp brown sugar
3/4c pineapple juice

in a large bowl combine
pork
crushed pineapple and juice
onion soup mix
mix well (I use my hands it works better)
make 1 in meatballs

In a large skillet over medium heat stir
all sauce ingredients
bring to boil
using spoon drop meatballs into sauce
bring back to a boil
reduce to a simmer and cover
simmer for 12-15min
gently sirring occasionally
remove and serve

I serve these on top of some instant brown rice then pour some of the sauce and eat it up!!! Left overs are great for the husbands lunch the next day!

roquefort cheese chips

I have not tried these yet... but I am just waiting for a new excuse to.

1 bag lightly salted potato chips (like cape cod kettle chips)
1/2c white sauce
1/4c cream cheese
2tbsp crumbled roquefort cheese
1tbsp half and half
1/4c blue cheese crumbles

preheat oven 35oF
place potato chips on baking sheet
bake 15 min

In a small saucepan over medium heat
combine all remaining ingredients except blue cheese
cook until melted stirring constantly
remove from heat

drizzle cheese sauce over hot chips
sprinkle blue cheese over the top and serve

I am sure these will go fast, so be ready with extras!

apple cotija quesadilla

Sounds strange... but give it a chance. It is a little weird at first, and then each bite gets yummier and yummier becoming addicting. I promise, and they are so easy!

1/2c jalapeno cream cheese (I could not find any at my store, so I added diced jalapenos to normal cream cheese)
8 soft taco size flour tortillas
1 apple, peeled, cored, and sliced thin
1/2c cotija cheese (mexican parmesan)

preheat grill to medium high and carefully oil grate just prior to cooking

Spread 2tbsp of cream cheese on 4 tortillas
divide apple slices on top of cream cheese
sprinkle 2tbsp of cotija
top with remaining tortillas

place quesadillas on BBQ grill 3 min on each side until golden brown
remove
cool
cut
eat
enjoy

creole short ribs

Oh wow, I made this a few weeks ago and my husband is still talking about it.

1 1/2c flour
2tbsp pepper
4 1/2 lbs beef short ribs, rinsed and patted dry
2tbsp canola oil
1 large onion, peeled and chopped
1 clove garlic, crushed or minced
1 can (14.5oz) diced tomatoes
1 can (14oz) beef broth

In a small bowl combine
flour
pepper
dredge short ribs into mixture

Heat oil in a large skillet
brown ribs on all sides
remove ribs from pan
drain fat
add remaining ingredients to pan
bring to a boil over medium heat
scraping brown bits from pan

Preheat oven to 350F
return ribs to pan and spoon sauce over top
return to a boil and cover tightly
place pan in preheated oven and braise for 2-2 1/2hrs until ribs are tender

I love to serve this on top of some brown rice. The subtle sweetness of brown rice pairs perfectly with the seasoning ans spice of the ribs. They will be so tender... the left overs work great as a sandwich!

mac and cheese caserole

Everyone can make an easy box of kraft for a quickie, but when you want to put some extra time into it... WOW it pays off!

preheat oven to 350F
grease a 9x13 baking dish

1 lb elbow macaroni, uncooked
5tbsp melted butter
1 lb cheddar cheese, grated
2 cans (12oz each) evaporated milk
2c water
4 eggs, lightly beaten
2 1/2tsp ground mustard
1tsp salt
2 tsp worcestershire sauce
1/4tsp hot sauce
1c bread crumbs
1tsp paprika

In a large bowl toss
uncooked pasta
3tbsp melted butter
cheese

In a medium bowl whisk
evaporated milk
water
eggs
ground mustard
salt
worcestershire
hot sauce

In a caserole dish place macaroni mixture
and cover with sauce mixture
bake for 55-60 min

In another bowl combine
bread crumbs
paprika
and remaining 2tbsp melted butter
sprinkle over baked macaroni
return to oven and broil for 2 min until golden brown

The left overs are even better the second and third time around!

margarita chicken breasts

name says it all... two of my favorites in one dish.

I like to make marinades in gallon size ziploc bags
1 can frozen margarita mix, thawed
2/3c tequila
1/2c freshly chopped cilantro

place boneless skinless chicken breasts or chicken legs
marinade over night in the refrigerator
grill chicken on the BBQ about 18-22min until cooked through

serve with some great summer sides!