two pounds of boneless chicken thighs, cooked and cubed

about seven cups of leftover (or freshly cooked and cooled) rice

four to six eggs, scrambled and set aside

one bunch of green onions, finely chopped

one and a half cups diced carrots, cooked just until tender

two cups of frozen peas

four tablespoons butter

plenty of soy sauce

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In a very large skillet or Dutch oven, saute onions and carrots in butter over medium-high heat. Toss in rice, turning to coat with butter. Add chicken and eggs, and then add soy sauce to taste. Just before serving, stir in frozen peas and immediately remove from heat. (This keeps the peas from getting mushy and cools the rice down enough to eat right away.)

This will feed at least six to eight, but rather than "serving" it, I'm finding it's best just to set out bowls and silverware next to the skillet, announce that it's ready and move out of the way.

three tablespoons butter (no, not margarine... butter)

about two pounds of pork loin, cut into inch-thick medallions

three small apples, cored and sliced about a quarter-inch thick

two medium yellow onions, sliced about as thick as the apples

coarsely ground garlic salt to taste

cooked rice or other grain

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In a large skillet or Dutch oven, melt butter over medium heat and stir in sage. When it starts to bubble, add pork and brown medallions on both sides. Reduce heat to low, then add remaining butter and top with apples and onions. Cover with lid and let simmer just until meat is cooked all the way through (mine took less than fifteen minutes). Add garlic salt if desired, and if you're feeling extra fancy-schmancy, top with a sprig of fresh sage before serving over hot rice.

Serves six, if everyone gets a first helping before anyone goes back for seconds. Not that I'm naming names.

two packets dry Italian dressing mix         

two tablespoons margarine                     

two tablespoons oil      

two cans cream of mushroom soup

two eight-ounce tubs chive cream cheese

two cups white cooking wine

six cups cooked rice

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Preheat oven to 375.

In a large skillet or Dutch oven, combine margarine, oil and dressing mix over medium high heat. Add chicken and cook just until browned, which shouldn't take terribly long. (No, it won't be done in the middle, and that's as it should be.) Transfer chicken to a 9 x 13" baking dish and return skillet to stove. Pour wine, soup and cream cheese into skillet and stir until smooth. Pour over chicken. Bake for 35-45 minutes, until the top is browned and bubbly. Serve over hot rice.

Serves six to eight if nobody gets greedy.

Hint: if your guests aren't sticklers for presentation, you can speed things up a bit by using chicken tenderloins rather than whole breasts. Reduce baking time to 30 minutes. 

half-pound package of imitation crab, flake style

can of black beans, mostly drained

at least three cups shredded cheese

sliced jalapenos (optional)

fresh cilantro if you've got it

sour cream and/or salsa

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Preheat oven to 450 and move the oven rack to the highest position that isn't the broiler setting.

In a small saucepan, warm the beans over medium-high and then thoroughly smash them with a cooking spoon. (You could just use a can of refried beans, but I prefer the black ones... and this way there's no added fat.) Set aside.

Spread a single layer of tortilla chips over a cookie sheet. Drop spoonfuls of beans over the chips. Sprinkle with cheese. Cover with another layer of chips. Top with remaining beans, chunks of crab meat, cilantro and jalapenos if you're into that. Top with more cheese.

Bake at 450 for about ten minutes or until cheese on top has melted. If you prefer them a bit more browned, put them under the broiler for a minute at a time until you like the way they look. (Not kidding about that minute thing. Ask my smoke alarms.)

Serve hot with sour cream and salsa. Serves one party or three or four boys watching sports.

a whole large onion, chopped               

a tablespoon of garlic salt                      

two cans yellow corn, drained           

two cans black beans, drained           

three cups of red enchilada sauce

at least twenty corn tortillas

oil (preferably a non-aerosol spray can)

at least six cups of grated cheese

sour cream and black olives for garnish
 
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In a large skillet, brown chicken and onions in a tablespoon of oil and garlic salt. Chop into small pieces and set aside. Heat oven to 375. Spray a 9 x 13" casserole dish with oil and line with a single layer of tortillas. (I usually tear the last ones in half so there isn't a lot of overlap. I use it on the next row.) Spread with a thin layer of enchilada sauce. The rest of the layers go something like this:
corn and beans, cheese, tortillas, oil spray, sauce
chicken and onions, cheese, tortillas, oil spray, sauce
corn and beans, cheese, tortillas, oil spray and remaining sauce 

Sprinkle with as much of the remaining cheese as you like and bake until hot and bubbly, about 45 minutes. Serve with sour cream and black olives. Serves eight to ten adults or three teenagers. 

a pound or so of boneless chicken        

a tablespoon of olive oil                       

a tablespoon of garlic salt                    

eight cups chicken  broth                             

lots of baby carrots, quartered              

lots of celery, coarsely chopped   

a whole large onion, coarsely chopped

AT LEAST eight whole, peeled garlic cloves

 a couple tablespoons of thyme  

crushed red pepper         

more garlic salt to taste

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Pour broth into a good-sized stock pot. Add vegetables and herbs and heat until simmering. Meanwhile, in a large skillet, brown chicken in oil and garlic salt over medium high heat. Chop into bite-size pieces and add to soup. Add red pepper to taste -- start with at least half a teaspoon, which is enough to create residual warmth without blowing anyone's head off, and go from there. Let soup continue to simmer until carrots are soft. Add more garlic salt to taste just before serving.

Serves six as a side soup, four as a main dish, or one sick person all day.

one chicken bouillon cube

half a teaspoon of garlic powder

pinch of crushed red pepper

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Mix all ingredients together in a mug and allow to steep for a minute or so. Sip slowly, breathing in the steam. Repeat at least four times daily (or as often as desired) until symptoms have resolved.

If you're interested...
the steam and the red pepper are natural decongestants. The red pepper and the salt from the bouillon help strip the gunk from your throat. Salt and garlic are powerful natural antiseptics, which can prevent your nose-and-throat junk from turning into an infection. Inhaled salt steam is also anti-inflammatory, which can help alleviate pain in your sinuses and throat. And regardless of whether you attribute any healing powers to the nutrient compounds found in chicken broth, nobody's debating its scientifically proven yumminess.