Ingredients:

2 pounds ground chuck
1 egg, beaten,
1/4 cup milk
1-1/2 tsp salt
1/4 cup bread crumbs
1 small onion, chopped
Ketchup
1/8 cup brown sugar
1 tsp dried mustard

Directions:

Mix egg, milk, salt and bread crumbs. Let stand to soften. Thoroughly combine with meat and chopped onion. In a small bowl, mix katsup, brown sugar and dried mustard.

Shape into loaf and put in crock pot. Top with ketchup mixture. Place potatoes around sides. If potatoes are cut up, coat with butter to keep them from darkening.

Cover, cook on high for 1 hour, then low for 8-9 hours.

Ingredients:

• ¼ cup sugar
• ½ cup soy sauce, plus 3 tablespoons, divided
• ½ cup mirin
• 2-1/2 lb boneless, skinless chicken thighs or tenderloins, sliced
• 3 tablespoons canola oil
• 2 carrots, peeled, steamed until tender, minced
• 2 green onions, sliced
• 1 red bell pepper, seeded and minced
• salt, to taste
• pepper, to taste
• 1 cup broccoli florets, finely chopped
• 2 tablespoons sesame oil, divided
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 cups cooked white rice, cooled
• fried rice seasoning packet
• 2 large eggs, beaten
• sesame seeds, for garnish
• scallion, sliced, for garnish

Directions:

Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.

Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.

Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.

Put the rice mixture in a greased bundt pan, press gently.

Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.

Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.

Ingredients:
Marinade
4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper

4 pounds boneless, skinless chicken

Directions:

• To the bowl of a food processor small blender, add garlic, adobo seasoning, ancho chile powder, olive oil, cumin, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
• Place the chicken in a large ziplock bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
• Grill chicken until no longer pink
• Serve with cilantro rice, aged white cheddar cheese, salsa

Ingredients:
1 package (7 oz) stir fry rice noodles
1 Tbsp curry powder
1 Tbsp peanut oil
1 tsp salt
1 pound large cleaned and deveined un-cooked shrimp
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 Tbsp chopped cilantro
1/4 cup golden raisins (if desired)

Directions:
Cook noodles per package directions. In a medium bowl, combine curry powder, oil, salt and shrimp. Heat large skillet. Add pepper and curry shrimp mixture. Cook until shrimp is no longer pink. Add cooked rice noodles and coconut milk mixture. Cook until heated through, about 2 minutes. Remove from heat and sprinkle with cilantro.

Ingredients:
Meat to use: Chuck Roast
Other ingredients:
Onions
Garlic
Carrots
Beef Stock
Fresh Thyme
Fresh Rosemary
Bay leaf
Optional: Red Wine, Mushrooms
Yukon Gold potatoes

Directions:
Slice onions in half and peel. Brown the halves with garlic and carrots.

Generously salt the chuck roast. Braise in olive oil until browned.

Deglaze the pan with beef stock and add to roasting pan.
Cover the meat halfway with beef stock. Add Rosemary and Thyme.

Cover the roasting pan with plastic wrap, then foil. Be sure the plastic wrap is tucked under the foil completely.

Roast in a 275 degree oven for 3 hours for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.

Serve over Mashed Potatoes.

Recipe is based on Pot Roast served family style at a restaurant in Independent Square at Disney World.

Mild flavor, Daniel’s favorite. Recipe based on restaurant we stopped at in Buena Vista, Colorado in 2011, Grand Canyon Trip with the Hills (now closed).

Ingredients:
4 chicken breasts
Cooking spray or olive oil
Lawry’s Seasoning
1 can mild green enchilada sauce
Small corn tortillas (flour tortillas work, but not as well)
1 and 1/2 cups shredded cheddar or mexican blend cheese
butter
1/2 cup chopped green onion (optional)

Directions:
Preheat oven to 350 degrees

Coat chicken breast with cooking spray or olive oil, season with Lawry’s seasoning. Bake or grill chicken until no longer pink. Chop chicken into very small pieces. Mix with 1/2 of the can of enchilada sauce. Stir in 1 cup of the shredded cheese and chopped green onion.

Line a 9×18 pan with foil. Spray with cooking spray or brush with olive oil. Spread butter on both sides of each tortilla. Pan fry both sides of each tortilla on medium heat until lightly browned. As each tortilla cools a bit, fill with about 1/4 cup of the chicken mixture, roll and lay the enchilada seam side down in the pan. Continue until all chicken mixture is used. If there are any tortilla shells left, fill with cheese and green onions.

Pour remaining enchilada sauce over the top, leaving some edges exposed. Sprinkle with remaining cheese. Cover with foil, bake for 25 minutes.

Ingredients:

1 and 1/2 cups rotisserie chicken cut into small pieces
1 cup BBQ sauce
1 and 1/2 cups shredded cheddar cheese
1/2 cup chopped red onion
4 bacon slices, cooked and crumbled
2 pack of Naan or two pieces of flatbread
1 jalepeno pepper, chopped
1 TBSP melted butter
2 tsp Garlic salt

Directions:
Preheat Broiler on high, do not raise baking racks in oven. Mix chicken, 1/2 cup BBQ sauce, cheese and onion together in a bowl.

Broil Naan or flatbread for about 5 minutes until golden brown. Remove from oven and brush with melted butter. top with chicken mixture and sprinkle with bacon and jalepeño pepper, additional shredded cheese if desired. Return to oven, broil a few more until cheese is melted and ingredients are hot.