Chicken Murphy

3-4 large chicken breasts (cut into bite size pieces)
1-1/2 lbs. sweet sausage (cut into bite size pieces) easier to slice if slightly frozen
1 large onion sliced
3 tablespoons minced garlic
1 potato per person (cubed)
1 lb. sliced mushrooms
salt, pepper, adobo (blue lid) be careful how much you use it's very salty
1/2 - 1 cup goya olive oil
1/2 - 1 cup water
(optional hot pepper (add last 10 minutes of cooking))

Combine and mix all into a large baking dish
Bake at 400 degrees for 1 to 1-1/2 hours or until cooked thoroughly
Serve over white rice or egg noodles.

Cole Slaw

1/2 cup of mayo
3 tbsp sugar
3 tbsp milk
4 tbsp white vinegar
salt and pepper to taste
Mix all together and then add
1 package of coleslaw

Chris's Sangria

1 big jug of Carlo Rossi Burgandy
1/2 pint E&J Regular Brandy
1/2 pint triple sec (actually use a little less than 1/2 pint)
1/4 to 1/2 cup of sugar (according to your taste)
1 pint of OJ, add more if you need to, again to your taste
add fruit

to make a smaller batch, just half everything.

Macaroni Salad (Food Network)

Ingredients

• 2 cups dry elbow macaroni, cooked, rinsed, and drained
• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/2 cup diced vine-ripened tomato (optional)
• 1/2 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Ginger Sesame Chicken

GINGER SESAME CHICKEN

liz used 3 chicken breasts and suggested doubling the sauce

Ingredients:
2 T sesame seeds
1 T water 
1 T low sodium soy sauce 
1 T light maple syrup 
1 T sherry
 1 t fresh ginger root, minced 
 1/2 t five spice powder
 2 T flour 
 1/2 t salt 
 1/4 t black pepper 
 1 lb raw boneless skinless chicken breast, cut into bite-sized pieces 
2 t sesame oil 
3 c cooked brown rice – optional*

Directions:
1.    In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking the pan frequently. Remove toasted seeds from heat and transfer to a dish. Set skillet aside for use in step 4.

2.    In a small bowl, combine the water, soy sauce, maple syrup, wine, ginger and five spice and stir together.

3.    Place the flour, salt and pepper in a Ziploc bag and shake to mix. Add the chicken pieces and seal. Shake until chicken pieces are thoroughly coated.

4.    Add the sesame oil to the large skillet and bring to medium-high heat. When oil is hot, add the chicken pieces and cook through, flipping the chicken to brown on all sides (about 5 minutes). Pour the sauce mixture from step 2 over the chicken and stir to coat. Cook for a few more minutes until sauce is thickened and coating chicken. Add toasted sesame seeds to chicken and stir to coat (or sprinkle seeds over top of each serving). Split chicken into four servings and serve over rice if desired