Recipe Collection

Crispy Southwest Chicken Wraps

2010-01-08T19:07:00.000-08:00

I have been trying different recipes from other blogs lately and this one was a big hit. It was easy to put together and my kids loved it. My 9 year old boy ate 3 of them. I got it from www.mykitchencafe.blogspot.com

Printable Version

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Wheat and Honey Pitas

2009-04-17T08:48:00.000-07:00

I got this recipe from a Bosch cooking class. I have tried it for pizza crust, pita bread and bubbly bread. All of them have been delicious!

2 cups warm water
1 TBSP honey
1 tsp salt
2 TBSP Saf Instant Yeast
2 cups Whole Wheat Flour Unbleached White Flour (approx 2 cups)

Combine first five ingredients in Bosch bowl with dough hook. Mix thoroughly, continue to add unbleached white flour until mixture cleans sides of bowl. Continue kneading until smooth and elastic. Divide dough into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into ⅛" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap. Let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees for 3½ to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in a large bread bag to soften and flatten.

If you want flatbread, turn over before they poof up.

For pizza crust, I let my dough sit for about 20 minutes or so and then divide in half (or thirds depending how big your pizza stone is). Roll out your dough with some flour on a wood pizza board. Preheat your oven with pizza stone to 450 degrees while preparing your pizza with toppings. Add your toppings without the cheese making sure that the pizza dough doesn’t stick to the board. Once the oven is preheated, slide the pizza onto the hot stone. Cook for about 6 minutes or so and then add the cheese. Bake until the cheese is bubbly and to your liking.

For bubbly bread, roll the dough like you would for your pizza. Add grated mozzarella and Parmesan cheese and bake on a preheated stone at 500 degrees for about 5-6 minutes. Be sure to check so the cheese doesn’t burn.

12 grain bread

2009-04-17T08:47:00.000-07:00

I got this recipe from a Bosch cooking class. I really love it! This recipe is also fantastic for pizza crust, dinner rolls, and sandwich buns.

6 cups warm water
2 cups Nine grain cracked cereal mix OR 3½ cups 12 grain blend (Bosch store)
¼ cup Millet
1 cup Raw Sunflower Seeds
¼ cup sesame seeds
½ cup Vital Wheat Gluten
⅔ cup Honey
⅔ cup Canola Oil
2 TBS real salt
3 TBS Saf Instant yeast
3 TBS Dough Enhancer
2 Tbs Lecithin (optional)
12-14 cups freshly milled whole wheat flour

You will not need the millet, sunflower seeds or sesame seeds if you buy the 12 grain blend from Bosch ($3)

Combine water, Cereal Mix, Millet, Sunflower Seeds and Sesame Seeds in a Bosch mixing bowl. Cover with lid and let rest for 5-10 minutes to soften grains. Add oil, honey, Real Salt, Dough Enhancer, Gluten, about 6 cups flour, and SAF yeast to grain mixture. Mix at speed one until a smooth batter is formed. Add remaining flour one cup at a time until dough cleans the sides of the bowl. (You will want to turn your mixer to speed two as the mixture gets heavier but do not go over speed two.) Continue to knead until dough is smooth and elastic, the total mixing time is generally 10-12 minutes. Divide dough into loaves and allow to raise until doubled in size. Bake at 350 degrees for 30-35 minutes or until golden brown.

Beef Stroganoff

2009-02-23T20:01:00.000-08:00

6 oz fresh mushrooms, sliced
1 onion (chopped)
1/4 cup butter
2 pounds ground beef
1/4 cups flour
1 tsp salt
2 cups beef broth
1 cup sour cream
1 (12oz) pkg egg noodles, cooked and drained

Sautee mushrooms and onions in 2 TBSP butter until soft and remove from pan.
Add addtional butter or margarine to the pan and melt.
Add beef and cook until browned.
Add flour and salt and stir well.
Add beef broth and cook until slightly thickened.
Add mushrooms and onions, then sour cream.
Heat to simmer.
Do not boil.
Serve over cooked egg noodles.

Chocolate Cake

2009-02-23T19:55:00.000-08:00

1 pkg chocolate cake mix (Duncan Hines)
1 small pkg chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBSP melted butter

Mix together and bake at 350 for the amount of time on the box.

Frosting:
1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water

Chicken and Rice

2009-02-23T19:52:00.000-08:00

3-5 chicken breasts (I usually make 3 breasts for my family of 5)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups minute rice
1 pkg lipton onion soup

Mix all together and put in a glass baking dish. Bake at 325 for 2 hours. You may want to check it after about 1 1/2 hours to see if the chicken is done.

Sweet and Sour Meatballs

2009-02-23T19:48:00.000-08:00

Meatballs:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.

Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper

Cook and stir until thick. Fold meatballs into sauce and serve over rice.

Baked Cream Cheese Pie

2009-02-23T19:43:00.001-08:00

Crust:
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter or margarine
Place in pie shell, put in freezer

Mixture:
1 tsp vanilla
8 oz cream cheese
2 eggs
1/2 cup sugar
1 TBSP lemon juice
dash salt

topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla

Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Beat eggs separately. Add to mixture. Pour into cold crust. Bake at 325 for 25-30 minutes. Mix together topping ingredients. Spread over the top of pie while still warm. Bake another 10 minutes (to tell whether the pie is done, it will dorm in the middle). When cooled, add fruit topping.

Chicken with 40 cloves of garlic

2009-02-23T16:04:00.000-08:00

This is definitely a family favorite! I use a clay cooker for this recipe but I would imagine you could use a large roasting pan with a lid.

1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread

(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.

Carrot Cake

2009-02-23T16:01:00.000-08:00

1 cup sugar
1 cup brown sugar
2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 beaten eggs
3 cups grated carrots
1 cup vegetable oil
1 cup nuts (optional)
1 cup raisins (optional)

Mix all ingredients well. Pour into two well greased loaf pans and bake at 375 for 35-45 minutes.

Frosting:

1 3oz pkg of cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla

Mix and spread on warm cake and sprinkle with nuts.

Favorite Pancakes

2009-02-23T15:53:00.000-08:00

This is just the basic pancake mix if you don't have a mix.

1 1/4 cups flour
1 TBSP sugar
2 TBSP salad oil
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 beaten egg

Sift together dry ingredients. Combine egg, milk and salad oil. Add dry ingredients, stirring just till moistened. Makes about 8 four inch pancakes

Beef Burgandy

2009-02-23T15:49:00.000-08:00

Cube 2-4 lb round steaks
Add 1 pound mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over top

Mix together:
2 cans golden mushroom soup
1 2/3 cup burgandy wine

Mix with beef cubes
Bake 3 1/2 hours covered at 350.

This is a dish from my mother in law and is one of our favorites! Jesse absolutely loves this one!!

Broccoli Salad

2009-02-23T15:47:00.000-08:00

1/2 bag of broccoli from Costco
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar

Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.

Mrs. Fields oatmeal cookies

2009-02-23T15:39:00.000-08:00

Cream together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 tsp vanilla

Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda

Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)

Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.

Chicken Enchiladas

2009-02-23T15:29:00.000-08:00

1 lb Monterey Jack cheese cut into 1" cubes
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa

This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.

Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.

Tomatillo Dressing

2009-02-23T12:23:00.000-08:00

1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/2 bunch cilantro, chopped
1/2 tsp lime juice
1/2 to 1 small jalapeno, seeds removed

I just mix this in the blender and let it set in the fridge for a few hours. Yummy!!!

Cafe Rio Chicken

2009-02-23T12:17:00.000-08:00

5 pounds of chicken breast
1 small bottle zesty italian dressing
1 TBSP chili powder
1 TBSP cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Lime Rice

2009-02-23T12:13:00.000-08:00

In a sauce pan, saute:
2 TBSP butter
1 yellow onion, chopped
4 garlic cloves, minced

In a large pot, bring to boil the following:
(after boiling turn down to simmer and cover so rice will cook.)
6 2/3 cup water
8 tsp chicken bouillon
1/2 bunch cilantro (chopped)
2 tbsp cumin
2 small cans diced green chiles
1 TBSP lime juice
1/2 tsp pepper
3 cups rice (maybe a half cup more, you can play with it)

Cafe Rio Shredded Pork (another recipe)

2009-02-23T12:10:00.000-08:00

3 1/2 pound pork roast
1 bottle taco sauce (8oz)
1 TBSP cumin
1 cup brown sugar
1 can coke (no diet)
Cook pork in crock pot on low for 6 hours (cover roast 1/2 with water.) Add ingredients to pork three hours before it is done.

English Toffee

2008-12-09T17:14:00.000-08:00

This is a fabulous recipe from my mom's collection that we have enjoyed over the years.

1 lb Butter
2 cups sugar
2 TBSP corn syrup
1/4 tsp salt
6 TBS hot water
chopped nuts (walnuts or pecans)
chocolate chips (milk chocolate)

First, spread a thin layer of nuts on a cookie sheet. Once you start cooking the toffee, you will need to be constantly stirring. Combine butter, sugar, syrup, salt and water and boil until it reaches "soft crack" on a candy thermometer. Once it reaches soft crack, immediately dump on the cookie sheet and spread with a spatula or spoon. While still warm, but slightly hard, dump chocolate chips and spread until smooth. Dump nuts on top. Let chill until the chocolate hardens and break into pieces.

Coconut Curry Basil Chicken

2008-11-17T22:33:00.000-08:00

This recipe is so delicious! I got it from my brother and have made it a few times. The whole recipe feeds a bunch of people so if you have a small crowd, I would cut it in half. It is really yummy the next day and days after.

Marinade:
3 cloves garlic minced
1 cup soy sauce
1/4 cup rice vinegar
1 Tbsp ginger, minced

Main recipe Ingredients:
2 pounds skinless chicken breasts partially frozen (roughly 2 large breasts from Costco frozen)
2 medium size yellow onions (thick slices)
2 Tbsp minced fresh ginger (please don't use the stuff in the jar)
4 cloves garlic chopped (you can never have too much!!)
2 fresh jalapeno peppers (seeded and diced)
2 cans of coconut milk
1 cup soy sauce
1/3 cup rice vinegar
1/4 cup white wine (you may use the grocery store stuff but it is loaded with salt)
1 1/2 to 2 cups slivered fresh basil ( I usually purchase the large container of fresh basil at the store and use all of it)
1 package of Golden Curry (I use medium, but I like mine spicy). This is a curry paste found at any grocery store right next to the coconut milk. It is about the size and shape of a large Kit Kat candy bar.
3 to 4 medium sized potatoes peeled and cubed (I like my cubes larger then smaller)
1 pound baby carrots
Water for boiling potatoes (save reserved stock)
1 Tbsp yellow curry powder
Hot cooked rice (white, brown, basmati, jasmine,etc.)
1/8 cup peanut oil (more or less if needed)
With a sharp chef's knife, thinly slice (not too thin) the chicken. It is much easier to do this when the chicken is still partially frozen. Add in marinade ingredients with chicken and let sit overnight in fridge.

Boil (in a LARGE stockpot) carrots for about 3 minutes then add the potatoes (to make it even tastier I add some curry powder, soy sauce, and rice vinegar to the water flavoring the vegetables, YUMM). Boil for... frankly I don't know. I never time this. Until the carrots and potatoes break apart witha fork easily but not crunchy yet not too soft. Remove water except for about 1 1/2 cups and set aside the remaining water (you might need to use more). Start the next process about half way through boiling the vegetables.

Preheat large wok or your largest non-stick skillet on high heat until the rim is hot to the touch. Add a few tablespoons of the peanut oil (let sit for almost a minute). Add onion, garlic, ginger and jalapenos. Stir often and cook until onion softens (about 2 to 3 minutes). Don't let it stick to the pan. You may cry a little during this process. don't worry; it is part of the sacrifice to enjoy the final product. Spoon and transfer mixture to separate bowl then set aside.

Drain as much of the marinade from the chicken as possible. Squeeze it with your hand and even pat withpaper towel. Add another few tablespoons of peanut oil (let it get hot) add chicken strips to pan (don't clean pan from the onion mixture). make sure not to dump all the chicken in at the same time (if your pan is not large enough then cook the chicken in two separate times). You want the chicken to cook at high heat stirring constantly. Cook only for a couple of minutes (again at HIGH heat). Add white wine and cook for one more minute. Remove chicken and add to onion mixture.

Add chicken/onion mixture to vegetables. On medium heat add coconut milk, soy sauce, rice vinegar, package of Golden Curry (there are 6 to 8 chocolate like mini-bars), curry powder. Don't add the basil yet. Stir over medium heat constantly (not vigorous as you don't want to destroy the potatoes) until the Golden Curry paste bar melts (about 3-4 minutes). If the mixture is too thick during this process add water from your vegetable stock. You want the liquid to be the consistency of a thick gravy once the curry bar has melted. If you want the sauce extra saucy, you may add more water if needed. Add basil and stir for only 1 or 2 more minutes. Remove from heat, dish over hot rice and enjoy!

Bookclub Chicken Salad

2008-10-09T09:24:00.000-07:00

Best salad dressing ever! We use this dressing on every/any salad. Large crowd size.

6-8 chicken breasts
8 oz slivered almonds
4 TBS sugar
2 bags European blend salad mix
2 head romaine lettuce, torn in pieces (I usually only use Romaine Lettuce)
1 lb bacon, cooked and crumbled
1 cup Craisins
1 cup shredded Mozzarella cheese

Dressing:
(This makes a ton of dressing. I usually cut in half and it is plenty)
1/2 red onion or less if the onion is large (I start with a small amount of onion so it's not too strong)
2 cups sugar
1 tsp salt
2 cups vegetable oil
4 tsp dry mustard
1 cup red wine vinegar

Cook chicken breasts for 30 minutes at 350. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool. For dressing, chop onion into small pieces and put in blender. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Chill.

Toss chicken, lettuce, bacon, Craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top.

August Corn Chowder

2008-09-03T12:24:00.000-07:00

August Corn Chowder
Estimated Cost: $5.00
Notes: Make this soup with the soft whole wheat rolls for a hearty and healthful August meal.
1 tablespoon butter 1 medium onion, minced
2 cloves garlic, minced
4 ears of corn, kernels cut from cobs and cobs reserved (I only had 3 on hand)

1 (4 ounce) can diced green chilies (or 1/2 cup home roasted green chilies)
1/2 cup chopped red bell pepper (I forgot to get these so I didn't add them and it was still great)

4 cups chicken broth
1 small zucchini, chopped
1 small summer squash, chopped
1/2 cup cream or half and half, (I've also used fat free half and half with good results)
2 tablespoons chopped cilantro or basil, plus more for garnish (I used cilantro and it made the soup in my opinion)

1 tablespoon fresh lemon of lime juice
shredded cheese, optional for serving (I added just a bit when I first had the soup. For leftovers I just added salt and pepper and it was perfect. So light and yummy)

chopped green onions, optional for serving
sour cream, optional for serving
In a heavy medium saucepan, melt butter over medium heat. Add onions, garlic, corn, green chilies, and red pepper. Saute for five minutes. Add corn cobs to pan and saute an additional three minutes. Add broth, zucchini, and summer squash. Bring to a boil, reduce heat and simmer for ten minutes or until every thing is tender. Remove cobs and discard. Stir in cream and cilantro and heat through. Remove from heat and add lemon juice. To serve, top with cheese, additional cilantro, green onions and cilantro.

For the rolls and more info about the recipe go HERE

Cafe Rio style shredded pork

2008-08-27T07:35:00.000-07:00

Pork roast (I prefer the butt roast... it cooks really tender and falls apart)
5 cans tomato sauce
3 cloves garlic
4 cups coca cola
2 tsp cumin
3 cups brown sugar
4 TBS Molasses
1/2 tsp salt
pepper to taste

This recipe makes a ton of sauce so I would highly recommend you cut it in half. I made a 2.8 pound roast the other day and it still had a ton of sauce.

Place all of the ingredients in a crockpot on low heat for about 8 hours or until the roast falls apart with a fork.

I had this at a neighbors the other night and we had it in a burrito using Costco's uncooked tortillas and added some yummy rice, black beans, cheese, tomatoes, avacado, cilantro lime dressing and cilantro. YUMMMM!!! It was delicious!!

Mom's Cinnamon Rolls

2008-08-22T16:13:00.000-07:00

2 packages dry yeast (4 1/2 tsp) dissolved in 2 1/2 cups lukewarm water
1 cube butter
2/3 cup sugar
1 tsp salt
1/4 cup canned milk (evaporated milk)
1 beaten egg

Cinnamon sugar:
1/4 cup cinnamon
1 cup sugar
Mix together and put into an empty shaker

In a pan, melt butter then add sugar, salt, milk, egg and juice. Add yeast. Add flout to make soft dough. Brush top with butter, cover with a towel and let rise till double. Once the dough has risen, split into 2 pieces. Roll dough on a floured surface into a rectangle. Spread 1/2 cube slighly melted butter and sprinkle cinnamon sugar all over. Roll into long roll, pinch edges together and slice with dental floss. Spray a cookie sheet and place cinnamon rolls on (approx 4 in a row). Cover with a towel and let rise for about 1 hour or until almost double in size. Bake at 400 until slighly browned (about 10-15 minutes). Let cool for about 5 minutes and scoop frosting on each roll.

Cream cheese frosting:
8 oz cream cheese
1/2 cube butter
powdered sugar
cream or milk

Slightly melt cream cheese and butter. Add a little powdered sugar and mix with hand mixer. Add additional sugar until desired consistency. Add milk or cream to make more creamy. I never really measure my frosting but just make it to my own taste.

Enjoy!

Creamy Tomatillo Cilantro Dressing

2008-08-22T07:59:00.000-07:00

Creamy Tomatillo Cilantro Dressing

Estimated Cost: $2.50

Notes: If you can't find the Herdez green salsa, substitute 4 husked tomatillos plus 1 tablespoon chopped jalapenos.

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced

2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour.

Cilantro Honey Lime Grilled Chicken Breast

2008-08-22T07:51:00.000-07:00

I made this chicken the other night and it was very yummy. I decided to make extra chicken and I used the leftovers for the Honey Lime chicken enchiladas. It made it so much easier for that dinner and was very yummy!

This recipe is from Prudence Pennywise website and these are her words.....

Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing.

Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.

1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Fire Roasted Tomato Salsa

2008-08-22T07:47:00.001-07:00

Fire Roasted Tomato Salsa

Estimated Cost: $2.00

A couple of notes: I'm making the salsa today with canned fire roasted tomatoes for a little extra smokiness. They are a bit pricey, so if smokiness isn't your thing , you can substitute plain canned diced tomatoes. The easiest way to make this is to get diced tomatoes with green chiles and you won't even have to add in a hot pepper.

1/4 medium white onion, coarsely chopped
1 clove garlic, chopped
1 hot chile pepper, such as serrano (you can use just a tiny bit if you don't like too much heat)
1 (14 ounce) can diced fire roasted tomatoes, undrained
1/2 cup cilantro, leaves and soft stems
juice of one lime
sea salt, to taste

Place the ingredients in the bowl of a blender or food process in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made. After that, you can use it in cooked recipes for up to a week.

Honey Lime Chicken Enchiladas

2008-08-22T07:40:00.000-07:00

Honey Lime Chicken Enchiladas from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chicken Taco Salad

2008-06-29T19:22:00.000-07:00

I found this recipe on ksl's website. They have a lot of good recipes if you are looking for something yummy. Click on this link for the recipe.

http://www.ksl.com/index.php?nid=204&sid=3459962

Pasta Fagoli Soup

2008-06-29T19:12:00.000-07:00

This is a recipe from my mother in law and it is a fabulous soup.

1 pound ground beef
1 small onion diced
1 large carrot julienned (1 cup)
3 stocks celery chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can kidney beans
1 15 oz can great northern beans
1 15 oz can tomato sauce
1 11oz V-8 juice can
1 TBSP white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2-1/3 package ditali pasta

Brown ground beef in a large sauce pan or pot over medium heat. Drain meat. Add onion, celery, carrots and garlic. Saute for 10 minutes. Add remaining ingredients except pasta. Simmer for 1 hour. Cook pasta al dente. Drain. Simmer 5 minutes with pasta.

Taco Salad Made Over

2008-05-04T20:10:00.000-07:00

Delicious and easy healthy salad! I decided to use taco seasoning instead of just chili powder...

Go to this link for the recipe:

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=90555

Favorites

2008-04-18T07:40:00.000-07:00

Get the book "Favorites"!

Every recipe in it is wonderful.

My friend is the co-creator with her sister.

You can get the book at Make a Wish foundation or

I can get it for you for $25...all proceeds go to Make-a-Wish.

Corn & Black Bean Salsa

2008-04-10T05:57:00.000-07:00

This is one of my favorites and is always a hit so I usually don't give it out!!!
Hope you like it!!

1 can black beans drained
1 can corn (i actually use 16 oz. frozen corn)
1 chopped red pepper
1 chopped green pepper
1 chopped cucumber (you don't have to use the whole thing)
fresh cilantro chopped (use as much or little as you like)
1 small bottle italian dressing
( i like to use Kraft zesty italian dressing. sometimes the small bottle is hard to find so i use 1/2 of the regular size bottle)

Mix it all together & let it sit in the fridge until you need to serve it!!
Serve with tortilla chips!!

This is so yummy i've even had people eat it as a side dish without the chips!!!
Kids usually love it too!!!

The best Chocolate Chip Cookies

2008-04-01T10:25:00.000-07:00

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups chocolate chips

Directions:

1. Preheat oven to 350 degrees

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Peanut Chicken Kabobs

2008-03-24T08:02:00.000-07:00

YUM YUM! This is by far one of my favorite chicken recipes. This is in the "Favorites" cookbook. It really doesn't take a lot of work either! I like to serve with calrose rice and a green salad. Enjoy! Oh, one more thing. The recipe is huge. I usually only use 2 large pieces of chicken. Then I half the marinade and sauce.

8 boneless, skinless chicken breasts

Marinade:
1 cup cream of coconut (I don't know it coconut milk is the same, but that is what I use)
1/4 cup fresh lime juice
2 TBS vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 tsp ground red pepper

In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4-inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill (I grill) over medium heat for 2 or 3 minutes per side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water 1/4 cup soy sauce
2 TBS cider vinegar
2 TBS brown sugar
1/8 tsp ground red pepper
2 cloves garlic, crushed

Blend ingredients together in small bowl. (I like to either microwave for a bit or heat on the stove to get it all blended. Otherwise the peanut butter is gloppy).

Chinese Chicken Salad

2008-03-21T14:30:00.000-07:00

1 head romaine lettuce

1 head red leaf lettuce

grilled or boiled chicken ( use as much as you think you will need depending on how many you are making it for, that pretty much goes for all the ingredients)

linguine noodles ( i usually use about 1\2 a package and break them in half)

1 green pepper ( you could really use any kind of pepper you want)

pea pods

chow mein noodles

you can add any other vegies you want

wash and cut up both heads of lettuce

cook linguine ( instructions on package)

cut the pepper

cut end off the pea pods (optional)

put it all together in a big bowl

dressing:

1/2 cup vinegar

1/3 cup sugar

1 teaspoon celery seed

1 cup vegetable oil (don't use olive oil)

1 teaspoon salt

1 teaspoon dry mustard

1/2 bag frozen onions

mix it all together (it usually tastes better if you let it sit in the fridge for a while before putting it on the salad, i usually try to make it the night before)

when you're ready to eat, add the dressing and the chow mein noodles (if you add the chow mein before this point they will be soggy)

2008-03-14T12:46:00.000-07:00

This is a great one for St. Patties Day.
you will need a slow cooker.
340 calories, 18g fat, 28g carbs 20g protein.
prep time: 15 min
cooking time: 9hr
serves about 10
you will need
cooking spray
2 pounds new potatoes cut in half,
2 cups baby carrots
1 onion
1 corned beef brisket about 3 lb
salt and pepper for your liking
cabbage cut into wedges
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoons cornstarch
In the slow cooker spray with cooking spray, put in potatoes, carrots, onion & corn beef on top of veg. discard seasoning packet that comes with corned beef. sprinkle with salt & pepper, place cut up cabbage on top of beef. Mix 1/2 cup water & Worcestershire sauce together & pour over cabbage & beef. Cover and cook on low heat setting for 8-9hr. Remove beef and vegetables from slow cooker and cover to keep warm. pour juices from slow cooker into a saucepan heat to boiling, mix cornstarch and cold water until smooth, stir into juices cook stirring constantly until sauce has thickened. serve sauce with beef and vegetables. Very good!

Pork Roast

2008-03-10T11:28:00.000-07:00

1 tsp rubbed sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
5 pound roast
1/2 cup sugar
1 TB corn starch
1/4 cup vinegar
1/4 cup water
2 TB soy sauce
dash balsamic vinegar

Preheat oven to 325. Rub sage, pepper, and garlic thoroughly all over pork. Place uncovered in a roasting pan on the middle rack in the oven. Cook about 3 hours must reach at least 150 degrees.

Put sugar, cornstarch, vinegar, water soy sauce, balsamic in saucepan on stove. Heat, over med heat, stirring occasionally, let it bubble and thicken. Use this glaze to brush roast with 3 or 4 times during last 1/2 hour of cooking. Serve with mashed potates, and veggies.

This was a great moist roast, and I also made gravy with it. Enjoy!!!!

Taco Soup

2008-03-09T18:13:00.000-07:00

I got this recipe from Dan's one day. So easy and really yummy.

1 lb ground beef
2-3 14 oz cans chicken broth
1 can pinto beans, drained
1 can chili beans
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
1 8 oz can tomato sauce
1 16 oz jar chunky salsa
1 packet taco seaonsing

Brown beef, drain fat, add the rest of ingredients and heat through. Serve with Fritos and cheese, sour cream and gaucamole.

Easy Calzones

2008-03-08T06:09:00.000-08:00

Ingredients:

1 can Pillsbury pizza dough (in the refrigerated section)
1 can pizza sauce (i like Contindina)
1 package shredded mozzarella cheese
pepperoni
olives
sausage
mushrooms
any toppings you want

Unroll the dough on a pizza stone or a greased cookie sheet.
cut into 4 pieces. spread sauce on half of each piece of dough.
add cheese and toppings fold dough so toppings are covered
squeeze ends together with fork

cook at 375 degrees for 10-12 minutes or until crust is browm

CHOCOLATE CAKE

2008-03-06T20:30:00.000-08:00

I think this recipe came from Stacy. If it didn't, I don't know where I got it
but it is absolutely delicious! I have made it for many birthday's.

1 package chocolate Duncan Hines cake mix
1 small package chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBS melted butter

Mix together and bake at 350 for the amount of time on the cake mix box.
I have mostly used it for a 3 layer cake.

Frosting:

1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water

CHICKEN AND RICE

2008-03-06T20:11:00.000-08:00

I don't know the name of this recipe but it is one of our favorites because of how easy and yummy it is. My kids really love it!

Chicken breasts (however many you want to use)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups rice (I've always used minute rice. I don't know if it works with long grain rice)
1 package lipton onion soup mix.

Put together and bake at 325 covered for 2 hours.

BEEF BURGANDY

2008-03-06T20:01:00.000-08:00

This is a great dinner to have with garlic mashed potatoes and rolls.
It is a recipe from my mother in law and is fabulous! You can change the quantity to suit your family.

Cube two 4 pound round steaks
Add 1 lb mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over
Mix together: 2 cans golden mushroom soup
1 2/3 cup Burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.

WATT'S CROCK POT BEEF STEW

2008-03-06T19:56:00.000-08:00

This is another great recipe from the "Favorites" cookbook. It is a very quick and easy crockpot dinner.

1 pound beef stew meat
4 medium potatoes, cut into large pieces
4 carrots, sliced or 4 handfuls of baby carrots
1 bay leaf
1 package dry onion soup mix
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen peas (optional, but I wouldn't add till the last 1/2 hour to hour)

Combine ingredients in a crock pot. Cook for 6 to 8 hours on low heat or for 4 to 5 hours on high heat, stirring occasionally to mix.

CHINESE CHICKEN WONTON SALAD

2008-03-06T19:43:00.000-08:00

This is a great recipe from a cookbook called "Favorites" that most of my family is lucky to have their hands on.

3 boneless, skinless chicken breasts
1/2 package wontons, cut into thirds
1 head iceberg lettuce, torn into pieces
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can sliced water chesnuts, drained
1 (4 oz) package slivered almonds, toasted
1/4 cup sesame seeds, toasted
1 bunch green onions, chopped

Dressing:
4 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons white wine vinegar
1/2 cup vegetable oil

Mix together well.

Boil chicken breasts until cooked and slice into small pieces. Fry wontons in vegetable oil until crispy and cool on paper towels. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chesnuts, almonds, green onions and sesame seeds. Toss with dressing and serve.

THAI SEARED SHRIMP WITH TOMATO, BASIL & COCONUT

2008-03-06T05:24:00.000-08:00

This is a healthy meal. Ready in 30 min start to finish. Nutrition Information: 200 calories, 9g fat, 11g carbs &19 g protein.

YOU WILL NEED
1 tablespoon peanut oil,
1 pound uncooked deveined peeled medium shrimp, thawed if frozen tail shells removed,
1 cup sliced red onion,
2 teaspoons green or red Thai curry paste,
1 (14.5oz) can diced tomatoes, drained
1 lime
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
hot cooked rice

1) cook amount of rice you wish to use according to package.
2) in a skillet, heat oil over medium hight heat.
cook shrimp and onion in oil 2 min. stirring constantly. stir in curry paste cook 1 min.
3) stir in tomatoes, lime juice, and brown sugar. Heat to bolining. Reduce heat and simmer 1 min. stir in coconut milk and basil. heat over low heat until hot.