Monday, June 29, 2009
1 lb Chicken
2 cups white rice
1 jar salsa (any kind we use Picanti or On The Border)
1 can Rotel
1 can Corn
Boil Chicken, Remove and shred or cut into small pieces. Add Rice, Rotel, Corn, Salsa and Chicken. Cover and Simmer on low 15 minutes. (longer if u use real rice I use the quick kind) Stir. The longer it simmers the better it tastes but its ready to eat after 15 minutes. Top with Cheese and/or avocado and/or tortilla chips or strips.
Makes awesome leftovers.
1 can corn
1 can ranch style beans
1 can black beans(optional)
1 can diced tomatoes or Rotel
1 can tomato sauce
1 pkg Taco Seasoning
1 Pkg Ranch Dressing Seasoning (optional)
Brown hamburger, add all ingredients. Let simmer 15 minutes. Done! Tops with cheese and/or Tortilla chips or Fritos.
Easy peasy and it tastes good too!
Black Beans - whole
Salsa - to taste
Grilled Chicken- optional
Cilantro Sauce -
Combine in blender/processor
1 cup of plain yogurt
3 tblsp chopped cilantro
2 cloves of garlic
Combine Beans and salsa in processor until almost smooth. Top with rest of toppings and drizzle sauce on top. Depending on size of garlic cloves, it may be really garlicky.
sea salt and ground pepper
one stick butter
heaping tbsp minced garlic
juice of 3 limes
in a sauce pan brown garlic then add the stick of butter and squeeze juice from limes, melt then simmer for about 5-7 minutes until tender, set aside. lay fillets out on a sheet of foil with the edges rolled up. drizzle with olive oil and salt and pepper to taste. set gas grill to low heat. put foil with fish on grill and pour garlic sauce over fish. cook for 15 minutes flipping half way through. spooning sauce over fish every couple of mintues.
1 large onion
3 jalepenos seeded or 2 jalepenos with seeds
1/2 bundle of cilantro
juice from 3 limes
1/3 jar goya salsa verde about 6oz
salt and pepper to taste
Dice tomato, onion, jalepeno, avacado in large bowl. Chop cilantro and add. Squeeze lime juice and add goya. salt and pepper and stir...
3 medium plum tomatoes, chopped
1 cup julienned zucchini
½ chopped green onions
1- 15oz. can black beans, drained and rinsed
1 can of old el paso enchilada sauce
1- 8 oz. southwest sour cream (or use regular sour cream with taco seasoning)
8- 6 inch corn tortillas, halved
2 cups Colby jack cheese, shredded
1 tbsp. chopped cilantro (do more if you like more)
Preheat oven to 375. Spray baking dish. In medium bowl, combine tomatoes, zucchini, green onions, beans and mix well. Reserve 1/3 cup enchilada sauce and set aside.
In another medium bowl, combine remaining enchilada sauce and sour cream dip and blend well. Spoon 2 tablespoons enchilada sauce mixture on bottom of dish. Arrange 8 tortilla pieces over sauce overlapping when necessary. Spoon ½ vegetable/bean mixture over tortillas.
Sprinkle 2/3 cup of cheese, then spoon ½ of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup of cheese for top. Top with 1/3 cup enchilada sauce, cover with foil.
Bake at 375 for 30-35 minutes or until heated thoroughly, uncover sprinkle with remaining cheese and bake for 5 minutes or until cheese is melted.
Let stand for 10 minutes before serving and then sprinkle with cilantro.
7 oz. spaghetti or vermicelli
¼ cup butter melted
¼ parmesean cheese
1 tsp. chili powder
1 lb. ground beef/turkey
¼ chopped onion
1- 15.5 oz can spicy chili beans, undrained
1- can Kidney beans…
1- 14.5 oz can zesty diced tomatoes with green chiles, undrained
1 cup pepper jack cheese
1 cup shredded cheddar
Cook spaghetti until desired doneness. Meanwhile preheat oven to 350 and spray 9.5 pie plate with Pam, beat egg in large bowl, add parm cheese, butter, chili pwd and mix well. Add cooked spaghetti, and toss to coat.
Pour into pie plate, push mixture up sides to form a crust.
Cook meat and add chili beans and tomatoes, then add pepper cheese and ½ the cheddar. Spoon evenly over spaghetti lined pie plate and top with remaining cheese.
Bake at 350 for 20-25 mins until filling is set and crust is golden brown. Let sit for 10 minutes before serving.
Thursday, June 25, 2009
6 chicken cutlets pounded evenly flat
6 paper thin slices prosciutto (or ham)
10 oz box chopped spinach; thawed
3 Tbsp olive oil
1/4 C grated parmesan
14 oz chicken broth
2 Tbsp lemon juice
Place chicken flat on work surface. Salt & pepper. Lay 1 slice prosciutto atop each cutlet.
Squeeze water out of thawed spinach. Season with salt and pepper. Toss spinach with 1 Tbsp olive oil in small bowl.
Arrange an even thin layer of spinach atop prosciutto. Sprinkle parmesan over each. Roll chicken at short end first like a jelly roll and secure with toothpick.
Heat 2 Tbsp olive oil over high heat. Add chicken and cook until golden brown (2 min per side). Add broth and lemon juice and scrape bits off pan with spoon. Bring to boil. Reduce heat to medium. Cover and simmer until chicken is cooked through (8-10 min). Put chicken on platter. Put liquid over high heat (5 minutes) until it reduces. Salt and pepper liquid and pour over chicken
1 can rotel
1 small onion chopped
1 can cream of celery
1 can cream of chicken
1 pkg corn tortillas quartered
3/4 can water
1 pkg grated cheese
mix everything except tortillas in a large bowl. layer 9x13 glass casserole dish with quartered tortillas and meat mixture. first and last layer should be meat mixture. cover with foil and bake at 350 for one hour. add cheese and bake uncovered until melted. -- you could substitute 2 lbs ground beef for chicken--
1 bag shredded cheese
1 Lg onion chopped
1 can cream corn
1 can whole corn- drained
2 pkgs mexican cornbread
jalapenos- to taste
cook and drain ground beef. mix cornbread as directed on packagein a large bowl. add both cans of corn to mix. grease 9x13 pan and add half of cornbread mix to pan. then put beef, onions, jalapenos, and cheese on top. then top with remaining cornbread mix. bake at 350 for 45-60 minutes
2 boneless, skinless chicken breast halves (6-8 oz ea)
2 egg whites
2 tsp cornstarch
juice of 1/2 lemon
in seperate large bowl combine:
1 cup coarse breadcrumbs (i use panko)
1 Tbsp chopped fresh parsely
1 tsp kosher salt
1/4 tsp ground black pepper
zest of 1 lemon, minced
1/2 cup parmesan cheese, grated
3 Tbsp olive oil
prepare chicken halves by pounding, whisk egg whites cornstarch and lemon juice in shallow dish for dipping mixture. dip chicken in dipping mixture then dredge in breadcrumb mixture, coating both sides. let rest (20-30 minutes) Preheat oven to 450, saute rested chicken in olive oil (in a pan that can go in the oven) medium heat for 3 minutes until golden brown and crisp. carefully turn w/ spatula and transfer skillet to oven. roast chicken just done about 8 more minutes
1/2 cup pecan halves
1/4 cup pretzel goldfish
4- 6oz fillets of tilapia
1/2 tsp. garlic powder
1/4 tsp. pepper
3 Tbsp veg oil
Process pecans w/ goldfish in a food processor until finely blended. Rinse fillets in water, sprinkle w/ salt, garlic powder and pepper. dredge fish in finely blended pecan/goldfish mixture. put oil in a large skillet over medium-high. add fish and cook 3-4 minutes on each side until brown. serve with golden-rum butter sauce..
Golden Rum Butter Sauce
makes 1/3 cup
1/2 tsp kosher or sea salt
3 Tbsp butter
2 Tbsp garlic clove minced (i use jar)
2 Tbsp rum
2 Tbsp fresh lemon juice (1/2 lemon)
2 tbsp fresh orange juice
1 tsp honey
melt 1 Tbsp butter in a small skillet over medium-high; add garlic and cook, stirring occasionally 5 minutes or until tender. Reduce heat to low and slowly whisk in rum, next 4 ingridients and remaining 2 Tbsp butter. cook stirring occasionally 1 minute; serve warm.. drizzle over fish
1- 16oz sour cream
1 can water chesnuts, chopped
1 pkg knorr vegetable soup mix
1 cup real mayo
3 green onions, chopped
Thaw spinach and squeeze dry. Stir in soup mix, add all other ingredients. cover. chill for 2 hours. stir before serving. makes about 4 cups...
2-1/4 cups Bisquick
1 lb hot sausage ( i use jimmy dean)
Cook sausage, drain and cool.. (brown like hamburger meat). Mix cheese, bisquick and sausage in a large bowl. Form into balls, about quarter to fifty cent piece size. Bake on a greased cookie sheet about an inch or so apart at 350 until lightly cooked brown.. let cool on a paper towel..
they are fantastic to eat right out of the oven.. i love these
Wednesday, June 24, 2009
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 C shredded mozzarella cheese, divided
1/4 C chopped fresh basil
1 pkg (6 oz) stuffing mix for chicken
8 THIN (may have to pound them flat) boneless skinless chicken breast halves (about 2 lbs)
1/3 C Kraft Roasted Red Pepper Italian w/Parmesan Dressing OR Kraft Sun-Dried Tomato vinaigrette dressing
Preheat oven to 350. combine tomatoes and their liquid, 1/2 C shredded mozzarella cheese, basil and dry stuffing mix. Stir until just moistened.
Place thin chicken breast on cutting board and spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture and place in 13x9 in baking dish w/seam side down. Repeat with all other chicken breast halves. Pour dressing evenly over chicken and bake for 40 min.
Sprinkle with remaining 3/4 C cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.