ROASTED REDSKINS

Roasted Red Skin Potatoes....

OOPs! I will be back tonight to add this recipe! Uploaded the picture and looked at the clock. Jazz concert downtown tonight with friends! Check out the recipe later or in the morn!

Ok here it is...the easiest, quickest, most yummiest potatoes! And I mean easiest!

Roasted Redskins

Wash and cut up the redskin potatoes. Boil for 15 minutes. Drain. Pour all the potatoes into a baking dish. Season with garlic powder, paprika, salt, pepper, minced onion, a little basil, or any other seasonings of your choice. Chop up some green onions for added color and flavor. Drizzle or spray potatoes with Olive Oil. Bake in the oven for 20 minutes at 350*. Top with more green onions in the last five minutes.

JUNEBUG'S CHICKEN AND DUMPLINGS

2 lbs chicken. White skinless/boneless breasts or thighs (your preference)
Chicken broth 2 lg. boxes
Salt, Pepper, Garlic (or seasonings of your choice)
3 Can of biscuits 
Carrots, celery, garnishes of your choice


Boil chicken (about a pound or 2) in a big pot of water. I use boneless skinless white meat because it’s easier to shred and less gross, but I kinda think thighs would give it better taste. They are just harder to shred though because you have to make sure you get all the chicken off the bone and skin and they have all that "gooey" matter. Yuck. Either way, boil it till it’s done. Remove it from the water, set aside and let cool. Then pick the chicken apart, getting all the meat from the bone and shredding it to bite size pieces as much as you can. It will be a lot. Set aside.

Pour out some of the water you used to boil the chicken. This is a recipe from family who never used measurements so you have to just judge. (Maybe pour out half?). Add store bought chicken broth. 2-3 cans or it comes now in the big boxes. I use 1 or 2 boxes. Add it to the left over water that has chicken residue in it. Add the shredded chicken back into the pot. Bring it back to a slow boil. Season as you like with salt, pepper and poultry seasoning. Garlic if you like. (I do) Once it starts to boil, use the biscuit dough and pinch pieces off to form the dumplings. About 3 rolled "pinches" from each biscuit. Roll them slightly. No need for perfection and drop in the boiling broth.They will float to the top. They will expand so use a spoon to push them down and stir around so they don't stick together. I've seen where some people say to lightly flour them and they won't stick together. hmmm...I don't bother. Lower heat and simmer for about 30 minutes until you taste it and the dough is cooked through. The chicken has already been cooked so its just about the biscuits now. I simmer mine a little longer so the seasonings cook in. The biscuits will make the broth thicken up. If it isn't thick enough just add a little flour or if its to thick, add more broth. Dump in all the seasonings you like, or shredded carrots, celery or leave plain. Pour over mashed potatoes and/or noodles. Yummy!

BAKED SPAGHETTI

Recipe for Baked Spaghetti

1 (16 ounce) package spaghetti

1 pound ground beef or ground turkey (your choice)

1 onion, chopped

1  to 2 cans (26 ounce) jar spaghetti sauce ( I use Hunts garlic and herb)

seasoned salt (to your taste)

2 eggs

1/3 cup grated Parmesan cheese

About 4 or 5 tablespoons butter, melted

2 cups small curd cottage cheese (I used Ricotta cheese but either works)

4 cups shredded mozzarella cheese

In a large skillet, brown beef and onion over medium heat until meat is cooked; drain. Add meat and sauce together and let it simmer.

Cook your spaghetti

In a bowl, whisk your eggs, Parmesan cheese and butter (which I melt in the microwave ahead of time) together. Let it cool so it doesn't make your Parm cheese chunk up. Take your DRAINED spaghetti and throw into the egg mixture and toss to coat it.

Grease or spray a 13-in. x 9-in. baking dish.

Now layer spaghetti, then cottage cheese (or Ricotta cheese), meat sauce and mozzarella cheese. Repeat layers or you can use a second pan.I really can't seem to layer it so I always do a second pan. Cover with foil and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. This is so good and we always have leftovers, so it makes a LOT!

VEGGIE AND CHICKEN SOUP

This can be made with or without chicken. (I hope to get to the point to always make it without) I use a small amount. About 1 pound of boneless/skinless white meat in small "chicken tender" type pieces in order to cook faster. Throw it into a pot of water and boil till done. (15 Minutes?). Remove and set aside to cool. Dump 2/3 of the water and replace with low sodium chicken broth. I use two lg. boxes.

Chop up a carrots, celery, green onions, red peppers, any vegetable that you want. There are no measurements just as much as you like. I probably chop about 1 cup of each. Drain the juice from 1 can of corn, and 1 can of peas and add to the soup. You can add 1 can diced potatoes if you'd like. Add to the broth and start cooking.
Now that the chicken has cooled, use your hands and shred it into small pieces and add to the veggies.  In separate cup, add 2 tbsp. of flour to 1 cup water and mix. Pour into the soup and stir to thicken it up. You can add 1/2 can of cream of chicken if you like. Throw in all the seasonings you like. Skip the thickening for a lighter summer soup. :)

Skip the chicken and use veggie broth if you'd like a great tasting veggie soup!