You know something is good when your kids repeatedly ask for it by name.  Such it is with this beef and noodle recipe.  The great part is that the crock pot does most of the work for you!  This recipe yields a large portion, which makes for great leftovers the next day.  Best served with a side of garlic and butter mashed potatoes.

Ingredients:

1.5lbs Round Steak

2 cans Cream of Mushroom Soup

¼ cup water

1 package Lipton Onion Soup mix

1 box (16oz) rotini pasta

To thicken gravy:

¼ cup flour

water

Directions:

Tenderize round steak with mallet and place in crock pot.  In medium bowl, mix together soup, water and onion soup mix.  Add to crock pot.  Simmer on low for 8 hours, or until done.  Whisk together  ¼ cup flour with a bit of water until smooth and add to thicken the gravy.

Cook pasta according to direction on box.  Add to crock pot, mix together and serve.

This is an easy to put together, and very tasty chicken recipe.  In our home kitchen, leg quarters are the cut of choice for this dish.

Ingredients

• 2-3 pounds chicken leg quarters
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon sage
• 1/4 teaspoon ground black pepper
• garlic powder, onion power, and season salt to taste
• 1/2 cup butter

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, salt, paprika, sage, pepper, garlic power, onion powder, and season salt together in a bag. Add chicken parts in a bag and shake until well coated.
3. Melt butter/margarine in a 9×13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.

These egg noodles are excellent and very easy to make!  We have made these noodles with the broth from both a whole boiled chicken and from one of our chicken frame packages.  Both are excellent, but the broth from the chicken frames is always a little richer (and better) for the purpose of making stock.  Add in some mashed potatoes and cole slaw from fresh, local veggies and you have an excellent homemade meal your family will love!

Directions:

Equal parts 1 cup of flour to 1 egg

Beat the egg/flour until pea sized balls form. Add salt to taste and gradually add 1/2 stick (1/2 stick per 1 cup of flour) of melted butter and cream (or milk) to get a dough-like consistency.

Flour counter top surface and rolling pin and roll into a long rectangle (rounded edges are fine) to 1/2 inch thickness and cut into strips.

Chicken broth must be boiling rapidly or the noodles will fall apart and be a gooey doughy mess.  Boil noodles for a minimum of 15-20 minutes, or until cooked thoroughly.

This is about as easy as it gets, and it is about as tasty as it gets at the same time!  One of our favorite ways to enjoy steaks is to make this simple marinade.  It also works great for chicken, pork steak or round steak – especially to mix in with your favorite stir fry veggies.

Directions:  Combine equal parts teriyaki and soy sauce (we substitute Braggs Liquid Aminos).  Place steaks in a dish and place holes into the meat several places using a fork.  Let marinade for at least 8 hours, and flip the steaks if the mixture does not entirely cover.  Grill and and enjoy!

This rub came about as an experiment in the kitchen from the spicy steak and chop rub we’ve used on many occasions.  I had found a potato recipe that looked really great, and I wanted to compliment the spuds with similar flavors.  This is the best thing I’ve ever placed onto our bone-in chops!  And for good measure, the potato recipe is included as well.  Very simple, and very delicious.  Enjoy.

Directions:  Mix dry ingredients and rub generously into chops.  Allow the rub to penetrate for at least 4-6 hours, refrigerated and covered.

1 tablespoon thyme

1 tablespoon turmeric

1 tablespoon sea salt

1 tablespoon seasoned salt

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon ground black pepper

Crispy Potato Roast

I have to give credit where it is due, this recipe came from PBS via Martha Stewart’s Everyday Food program.  It will not disappoint!

1. Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture. Using a mandolin, slice potatoes crosswise very thinly.
2. Arrange potatoes thin sides up in dish slightly fanning out slices as you go. Wedge shallot slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture. Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.