Favorite Recipes

Add any favorite recipes this month. Anything goes.

Potato Soup

I made this recipe up myself and I never really measure exactly how much stuff I put in. So when making this soup go by taste.

2 large potatoes
1 can Campbell's cheese soup
a few strips of bacon or 1 package bacon bites
Cheddar cheese
Milk
chives

Dice up potatoes then boil. In separate pot add cheese soup with equal parts milk. whisk until lumps are mostly gone. Once potatoes are soft add potatoes to soup along with bacon and chives. I then add a few handfuls of shredded cheese. Then it's up to you on how thick you want the soup. You can keep adding more milk and cheese to give it more broth. And add as little or as much cheese depending on how much you like. It's really easy and hardy. It's really good in a bread bowl too.
Makes about 4 servings

Soup in October

Share your favorite soup recipes this month!

Sausage Wontons

Okay so not the healthiest meal, but so good!!! I just made them Sunday, and the good thing is you can cook the sausage/peppers the night before, so all you have to do is take them out of the fridge and cook. The recipe yields 50 wontons, but thats a ton, so I just put the half recipe for 25.

1/2 grn. pepper
1/2 red pepper
1/2 onion 1/2 cup ranch dressing (you can use low fat if desired)
1/2 cup cheddar cheese (plus more to sprinkle on top)
1/2 cup monterrey jack cheese
1 pkg. Jimmy Deans HOT sausage
1 pkg. square wontons (I found these in the produce section by the mushrooms at Smiths)

In a skillet cook the sausage,peppers, and onion till sausage is brown and veggies are tender. Refrigerate till cool (overnight if you want). Combine sausage mix with cheeses and ranch. In muffin tins place the wonton dough and cook at 350 degrees for 3 min. Take out and then fill and put in the oven again for 5-10 min until just barely brown around edges. Sprinkle with cheddar cheese and enjoy. Yummy! These can be served as an appetizer or meal with rice on the side.

Herb Roasted Chicken & Potatoes

1 large plastic oven bag
4 skinless, boneless chicken breast halves (about 1 pound)
8 small red potatoes, cut up.
1 can Campbell's cream of chicken with herbs soup
1/4 cup water
1/2 teaspoon garlic powder

Preheat oven to 375. In bowl mix soup, water and garlic powder. Place chicken and potatoes with 1 tablespoon flour into bag, poor soup mix on top. Close bag with twisty tie and cut about 6 slits in top of bag. Bake for about 30 min. or until chicken and potatoes are done.
From Campbell's classic recipe book

Derek's Nutrition

Derek is still my pickiest eater. But he likes Pumpkin Pancakes and Pumpkin French Toast. One way to get him to eat just a few small bites of a squash. I just mix2 tablespoons with a cup of pancake mix, or for french toast, I mix 2 T. with 2 eggs and a splash of milk and some cinnamon. He loves them! He will it 2 or 3 pancakes, and usually 1 & 1/2 pieces of French Toast. It's not a ton of nutrition, but it equals out to a few small bites of pumpkin, and it is pretty yummy. If you put too much pumpkin in, it changes the texture. About 2 T. is the most I can get away with. It is good with applesauce too, but he already gets apples. One of the few fruits he will gladly eat.

Come On!!!

Doesn't anyone have any recipes to share!!!!!! Or at least let me know if you have tried any of these. Hello....Hello...anybody....

Citrus Chicken

Okay, so this one is not very quick or easy, but it is really light and yummy, and it looks really pretty, and I wanted to post it while it was still summery.

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.

Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce.

Serve the chicken with the pan sauce.

Apricot Chicken

2 T. EVOO

2 lbs. Chicken Tenders

Salt and Pepper

1 large onion, chopped

2 T. Vinegar

12 dried and pitted aprictos

2 C. Chicken Broth

1 C. Apricot Fruit Spread

2 T. Chives for garnish

Cook Chicken in EVOO on med-high heat. Season with salt and pepper. Add Onions. Cook 5 min. Add vinegar and let evaporate. Then add apricots and broth. When broth bubbles, add preserves and stir. Cover pan, reduce heat and simmer, 10 to 15 min. Sprinkle with chives.

Serve with rice, or potatoes.

***Jeff made this for me when we were dating.....ah, memories!

Rachel Ray's Shepard's Pie

2 lbs. potatoes

salt and pepper

1 T EVOO

1&3/4 lbs ground Beef

1 Carrot, peeled and chopped

1 onion, peeled and chopped

2 T. butter

2 T. flour

1 C. beef broth

2 t. worcestershire sauce

1/2 c. frozen peas

2 T. sour cream

1 egg yolk

1/2 c. cream (or broth ofor lower fat)

1 t. paprika

2 T. chopped flat leaf parsley

Boil Potatoes.

While potatoes boil, heat a large skillet over medium high heat. Add oil to hot pan, then beef. Season with salt and pepper. Brown and crumble meat. Add carrot and onion; cook 5 min. Whisk in broth and worchestershire. Cook to thicken, 1 min. Add gravy to meat mix. Stir in peas.

Drain potatoes and pour into bowl. Combine sour cream, egg yolk and cream. Pour the cream mix into the potatoes and mash.

Preheat broiler to high. Fill a small rectangular casserole with meat and veg. mix. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned. (2 to 3 min.) Sprinkle with chopped parsley and serve.

Power Mac N Cheese

Puree cooked Cauliflower in a blender or food processor. Follow instructions to prepare Mac and Cheese on the box. Add 1/2 c. of cauliflower puree to the mac and cheese when you add the milk. You really can't taste it! Derek even eats it! It's awesome! You can also add 1/2 cup to 2 cups of mashed potatos! It is really tricky to sneak a little nutrition in however we can.

Freeze your leftover Puree for another time.

For more great tips, check out Jessica Sienfield's book, or go to the website:

http://www.deceptivelydelicious.com/site/

The Best Tuna Melts EVER!

4 English Muffins
3 Cans (18 oz.) of Tuna in water (Drained)
8-10 radishes
2 stalks of celery
1/2 white onion
5 T. relish (optional)
Tomato slices (Optional)
2 T. Old Bay seasoning (Optional, but recommended--it's spicy)
1/2 c. Mayo
Grated Cheese--your favorite kind--we use white cheddar or mozz.
salt
pepper

Chop radishes, celery, and onions. Add tuna, veggies, and mayo and relish. Add seasoning. Mix together. Divide evenly on top of english muffins. Add tomato slices and sprinkle with cheese. Broil for 2-3 min, until cheese is melted and muffins are toasty! Delish!

Chicken Pizza

Crust:
1 refrigerated Pizza Dough (16 OZ)
2 t. extra-virgin Olive Oil (EVOO)
2T. Grated Parmesan Cheese (Fresh is best)

Topping:
1T. EVOO
1/3 lb. Chicken Breasts
3 cloves of Garlic
salt and pepper

8-10 sun dried Tomatos in Olive Oil
1 C. Ricotta Cheese (part skim)
1/3 pound Broccoli
1 C. Mozarella Cheese
15-20 leaves of fresh Basil (sliced)

Cube Chicken and cook with Olive Oil and Garlic. Cook Pizza dough half-way, after brushing with Olive Oil and sprinkling with Fresh Parmesian cheese (Especially on the crust). Spread Ricotta cheese on pizza, sprinkle with tomatos, broccoli, and mozz. cheese. Bake for 15-20 min. (look at Pizza directions for temp. of oven.)
Add fresh basil to top of pizza after you take it out of the oven.
Soooooo good and fresh! Perfect for early fall.

It's a good thing...

When I was in Washington last week, all of the daughters took turn cooking at night. I was so glad to have the blog when it was my turn. I pulled up the chicken quesadilla recipe! It was so nice not to have to bring a recipe with me, and not to spend hours trying to find something on other web sites. It's a great thing to be able to find all of our favorite recipes from anywhere, at any time, as long as we can get to a computer!

Month Off!

Since my kitchen table has temporarily become PTA headquarters, I have put the recipe blog on hold.

But start thinking about September, and your quickest, healthiest meals for busy moms. September is our Quick and Healthy Meal month. I want at least 1 post from EVERYONE!

Everyone...try to enjoy your last month of summer!!!

Thanks Everybody!

Congratulations Amber! You are the winner of a Hello Cupcake Book, and this awesome blog award! Good for you!

Awarded by
Rachel
to Amber Coop

Popcorn Cupcakes

I LOVE CUPCAKES...so I've been waiting for a good excuse to make them. I'm having a little "Girls night In" tonight with a few friends. I thought these popcorn cupcakes were so cute...chocolate cupcakes, vanilla frosting and marshmallows.

Pioneer Day Cupcake Pops

Thanks bakerella! Red, white and blue for Pioneer Day.
Am I going to give myself another Hello, Cupcake Book?

The Winner Gets This!!!!!

And not just a picture of the book, but the actual book this time! I have it and I love to just look at it! Again, all entries must be in by July 31. I know, I know...I feel like I may not have time either...but it is a fun way to connect...and something to do as a family! It will be fun! And not many people have posted lately! I am feeling a little lonely! Good Luck!

Cakespy Cake Poll

CAKE POLL: CAKE PREFERENCES!

What's the best time of day to eat cake?
Anytime

What's your favorite beverage to accompany cake?
Milk, Of course!

There's a plate of frosted cupcakes--all the same flavor--but frosted in pink, white, yellow, blue, green, and lavender. Which would you reach for first?
Pink

On a sheet cake: Do you prefer and end, middle, or corner piece?
Corner Piece

Cake a la mode (with ice cream on the side): simply perfection, or simply too much?
I like the cake better than ice cream!

Grocery store birthday cakes: guilty pleasure, or simply never?
Pleasure!

Do you like your cake cold, room temperature, or warm?
room Temp.

When baking a cake or cupcakes, which part of the process do you like best: the baking, or the decorating?
Decorating

What kind of cake do you like to make (or eat) for your most special occasions?
Something Chocolate! Or Red Velvet

How about YOU???

Happy July!

For the month of July, I thought we would do something a little diffrent. If you would like to participate in our creative cake decorating challenge, just make a cake and take a picture, and I will have a really good, amazing, real prize for the winner. I will get husbands, or someone to judge! This cake was made by Jeff's sister Ginni for her little girls 2nd birthday.

Some of you may remember these from my blog in April. Neither of these projects count for the contest.

If you need inspiration, check out http://familyfun.go.com/recipes/cakescupcakes/, or http://bakerella.blogspot.com/ for some great ideas. The cake or cupcakes should represent your family in some way...and all entries must be submitted by July 31. Anyone who would like to participate who is not yet an author on the blog, let me know. The more the merrier!

Happy Baking!!!

Best Bean Salad

black beans
black eyed peas
kidney beans
corn
italian dressing packet
avacado
cilantro
tomato
olives
green onions

Mix all together. Let set covered for awhile. Serve with tortilla Chips, or in a salad.

Crab Dip

OK so I know this isn't a salad, but I saw some other dip recipes on here so I thought i would add this one. It's really good and really easy.
1 brick cream cheese
1 package imitation crab meat
1 jar shrimp cocktail sauce

smooth cream cheese into thin layer on a serving tray. In mixing bowl add crab meat and 1 jar cocktail sauce. spread sauce over cream cheese. Then serve with crackers. It's so easy and I think that Ritz crackers taste the best with it.

Chicken Kebabs

We are having this tonight

Yields 4 servings, plus additional for 1 more meal

Cooking spray

2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch thick slices

8 to 12 scallions

Wooden picks

1/4 cup reduced-sodium soy sauce

1 tablespoon honey

2 teaspoons dark sesame oil

1 teaspoon grated fresh ginger or ground ginger

1/4 teaspoon garlic powder

1/4 teaspoons sesame seeds, to garnish

Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium- high.

Lay out 3 chicken strips, about 1/2-inch apart.

Place a scallion crosswise over the center of the chicken pieces. Then wrap chicken over scallion 1 by 1, securing with a toothpick.

Repeat process until you have used 1 pound of chicken.

Season and grill the remaining 1 pound chicken breasts for another meal later in the week.

In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Reserve half a cup of the marinade to use as a dipping sauce. Brush the remaining marinade all over the chicken-scallion skewers.

Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through.

Garnish the reserved dipping sauce with sesame seeds and serve alongside skewers

And we have a Winner.....Or 2!!!

Congratulations to Andi, and Kimm for the most recipes tried! Kimm made more, but Andi ventured out the farthest! Good for you Girls!!!! And as promised, here is your PRIZE!!!!

Awarded by
Rachel Bingham to Kimm Bingham And Andi Gouchner

Sorry it is not something more exciting! Congratulations!

Love you guys!!!

Wendy's Chinese Chicken Salad

It may sound like a strange combination of ingredients...but this is one of Jeff's all time favorite dinners!

1 head shredded cabbage (Shredded into long strips)
4 C. cubed Chicken breasts
2 T. sesame seeds
2 pkgs. dry Ramen noodles, broken into pieces
1 6 oz. pkg. slivered Almonds
1/2 C. Vegetable Oil
1/2 C. sugar
1/3 C. Vinegar
1/4 t. pepper
1 t. salt

Mix all ingredients together and let set covered for 1 hr. Delicious and very Asian tasting!

Yummy Chicken Salad

This is my grandma's recipe and the BEST chicken salad!! We make it all summer and take it with us to all the BBQ's, etc.... Hope you like it too.

4 C cubed cooked chicken
3 Tbsp lemon juice
1 C sliced celery
1/3 C chopped onion
1 tsp salt
1/2 tsp pepper
1 2-oz jar sliced pimiento- drained
1/4 C diced roasted almonds
1/3 C mayonnaise
1 C seedless green grapes, halved

In medium bowl, pour lemon juice over chicken. Add celery, onion, salt and pepper, pimiento, almonds, mayo, and grapes. Toss. Cover and chill.

It it great served over lettuce, on a croissant...you name it!! ;-)

Fruit for Dinner...When it is too hot for anything else!

Pink Fruit Dip

1 regular size container of Strawberry Cream Cheese
1 small jar marshmellow creme

Blend together with hand mixer until creamy. Serve with Fruit.


Fruit Brickle Dip

1 pkg. Cream Cheese, softened
1 C. brown sugar
1/4 to 1/2 C. sugar
1 t. Vanilla
1/2 to 3/4 pkg. skor bar bits

Mix with blender and serve with fruit.


Butterscotch Dip

1 4 serving Butterscotch Pudding Mix (NOT INSTANT)
1 14 oz. Can Sweetened Condensed Milk
1 &1/2 C. Milk

In Saucepan, cook Pudding, Condensed Milk, and Milk until thick and bubbly. Then cook 2 min. more. Pour into serving bowl or into individual serving cups. Serve warm with fruit.
(Apples, pears, and bananas are best with this).


Chocolate Carmel Fondue

(You don't need to have a Fondue pot for this recipe...but it will work in one if you'd like).

3 1 oz. squares of unsweetened chocolate, chopped
1 14 oz. Can sweetened condensed milk
1 12 oz. jar carmel ice cream topping

Melt Chocolate first in saucepan or fondue pot. Add milk and carmel topping as it is just starting to melt.

Pour into serving bowl or cups, or serve from a fondue pot.

Any Green Salad with this amazing Dressing!!!

2 t. strawberry, peach, or raspberry, or orange, or any type of fruit jam you like. (The better quality the jam or preserves the better the dressing)
1 T. Balsamic vinegar
3 T. EVOO (Extra Virgin Olive Oil)
Salt and Pepper
1 Pint Strawberries, or peach slices, or some of whatever fruit you are using.

Use 4 to 5 cups chopped romaine or mixed greens of any kind. Spinach is really yummy with strawberries.

Place Jam in a medium bowl and whisk in vinegar then EVOO. Season the dressing with salt and pepper. Add fruit and greens to the bowl and toss to coat evenly.

So refreshing!!!

Layered Salad

I don't necessarily like this salad for taste...but I think it's "pretty". It does have all my favorites though. I just need a pretty bowl so I can see all the layers.

4 cups shredded spinach or lettuce (I prefer the lettuce, spinach is bitter)
1-1/2 cups Shredded Mild Cheddar Cheese, divided
2 cups sliced mushrooms
1 small red onion, sliced, separated into rings
2 pkg. (10 oz. each) frozen green peas, cooked, drained
3/4 cup mayonnaise
1/2 tsp. dill weed
1/2 tsp. sugar
4 slices Bacon, crisply cooked, crumbled (I like the kind you microwave it for 2 minutes and it's done)
LAYER spinach, 1 cup of the cheese, mushrooms, onion and peas in 2-1/2-quart serving bowl.
MIX mayo, dill weed and sugar. Spread over salad to seal; cover. Refrigerate at least 8 hours or overnight.
SPRINKLE with remaining 1/2 cup cheese and bacon just before serving.

Salads in June

Any type of salad is great. Fruit, pasta, vegetables, whatever! Share your favorite salad recipes! lets get really healthy...or maybe not so healthy if your favorite salad has lots of yummy dressing on it. Lets just keep the kitchen cool this month with lots of salads for dinner!

How many recipes did you try?

Okay! I made Cafe Rio Pork, Aztec Chicken, Chicken Quesadillas, Mexican Rice, and Easy enchalidas. I really wanted to make more. I will continue to try some of these recipes next month. Now it's your turn! Let me know before the end of the week how many points you have for the super cool prize.

5 points for Rachel

Points for Trying

So has anyone made new Mexican dishes yet? I was determined to have Cafe Rio Pork, and Flan yesterday. Clint was very upset. It didn't happen. But I did stay up until 12:30 a.m. making Andi's Mexican Rice for 50 people for the teachers lunch today. Then I had a terrible time trying to re-warm it all today. But it turned out pretty good. What did we do before microwaves?

I hope everyone takes some time to experiment sometime this month. Everyone gets points for new dishes they try. You get extra points for flan, and Cafe Rio Pork, and if anyone thinks they can take on Tamales, that would be extra double points. I think we should all try at least something new every week. (maybe just one new thing this month)

So far, I think I am ahead...I made Mexican Rice x's 6! And if you have already made a recipe that is featured on this blog...like Chicken Quesadillas, or Anything else...make sure you add those points too. I really do have a prize for the winner!!! and I can tell you right now...you will absolutly love it. I'm serious...I have a prize. I wonder if I will have to give it to myself...

In honor of Cinco De Mayo...Mexican in May

So my interest in this is partly due to my recent love for blogging and connecting with so many people I love, and also my love for food. Amber has a cooking group that she meets with every month and they share recipes and get together. I would love to do a cooking Blog. I know a lot of good cooks! At the end of the year, I will print it off and send a cookbook to everyone...and I promise it will be cute!

Since April is almost over...I thought that for May, we can do Mexican recipes in honor of Cinco De Mayo...(That is the Mexican Independance Day). So get your recipes in before the end of May, and if you try someone else's recipe...make sure you leave a comment for them about how it turned out, or if you liked it.

Should we include Calorie info. or WW points too? I have got to start eating better. But I figure anything we cook at home is loads better than restuarant food...and we control our portions better too.

I hope that the blog can be a resource for you if you get "dinner block". And I hope you will be excited that we have one more way to connect.

If you know anyone else who would like to be able to post with us, let me know and I will make sure to put them on the author's list.

Shelli's Post: Chicken Taco Pie

This is a Weight Watcher recipe, but it is pretty good.
It makes 6 servings,
5pts. each.
CHICKEN TACO PIE
2 C. cooked chicken breast, chopped
1 medium onion chopped, sauteed
1 4.5 oz. can chopped green chile
2 T. Taco seasoning
1 C. Bisquick
1 C. Skim milk
1/2 C. eggbeaters
1 C. lite cheddar cheese
1. Mix chicken, onions, chiles and taco seasoning. Pour into sprayed pie plate.
2. Mix bisquick, milk and eggs. Pour over chicken. Bake @ 400, 30-35 minutes.
3. Top with cheese - bake until melts, 3-4 minutes.
Serve with salsa and a salad.
May 5, 2008 5:40 PM

Mexican Flan

From The New Best Recipe

Caramel:
1 c. granulated sugar
1/3 c. water
2 T. corn syrup
1/4 t. lemon juice

Custard:
1 1/2 c. whole milk (2% works ok if you are in a bind)
1 1/2 c. light cream
3 large eggs
2 large egg yolks
2/3 c. granulated sugar
1 1/2 t. vanilla extract
Pinch salt

For the caramel: In a medium saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color. Do NOT LET IT GET TOO DARK!!! Remove pan immediately from heat and, working quickly but carefully pour pouring caramel and custard into 1 1/2-quart straight-sided soufflé dish (or pie plate). Allow caramel to harden for about 10-15 minutes.

For the custard: Adjust oven rack to center position and heat oven to 350 degrees. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes; remove from heat. Meanwhile, gently whisk eggs, yolks, and sugar in large bowl until just combined. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy. Set aside.

Bring 2 quarts water to boil. Meanwhile, fold a dish towel to fit bottom of large baking dish or roasting pan and position in pan. Pour reserved custard mixture into soufflé dish; place dish on towel in pan and set pan on oven rack. Fill pan with boiling water to reach halfway up the soufflé dish; cover entire pan loosely with aluminum foil so steam can escape. Bake until a paring knife inserted halfway between center and edge of the custards comes out clean, 70-75 minutes. Cool to room temperature. Invert onto a plate and cut into wedges to serve.

*Also, you can use individual ramekins. Pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins. Allow caramel to cool and harden, then pour custard in and cookin a water bath for 35-40 minutes.

Meal on a budget

This is a very good thing to eat, if you are, like, hungry or something, and like, you don't have a lot of money to spend on like, a burrito or something, but you want to eat...

Take one english muffin. One slice of balogna. One can of baked beans.

Put the english muffin on a cookie sheet. Put it in the oven and bake it, at like 800 degrees or something. While you're waiting, eat the bologna and beans.

Remove the cookie sheet from the oven once the english muffin catches fire. If you hold up the cookie sheet high above your head with one hand, you'll look just like a pro French chef! Dowse the flaming muffin with water or something and let it cool down.

IMPORTANT: Don't try to taste it while it's still on fire!

Once it has cooled, you'll probably want to throw it away. But at least you had some beans and a slice of balogna.

Chicken Quesadillas

Salsa
6 plum tomatos, diced
1/4 med white onion, diced
little bit of cilantro (Jeff hates it so I don't use it).
1 serrano pepper (they are tiny)
Coarse salt to taste
Mix all ingredients into a bowl together. Add to Quesadillas after they are cooked.

Quesadilla
2 boneless, skinless Chicken breasts
1/2 chorizo, or spicy kielbasa (clint does not like the spicy, so I use sweet kielbasa)
1-2 T. Smokey BBQ sauce
8 flour tortillas
Shredded Cheese
Cook Chicken and chorizo together. Mix BBQ sauce with meat in a bowl. heat tortillas in pan. Put cheese all over on top of quesadilla, and put meat on half. Fold tortilla over and flip. cut in 2 or three sections to eat.

8 WW points for 1 (If you go easy on the cheese)

The Best Mexican Rice

Cooking oil to cover pan
1 cup white rice
1 onion & green pepper
peas (optional)
1/2 tsp garlic powder
1/2 tsp cumin
dash of pepper
14 oz Chicken broth
1/4 cup & 2 Tbsp tomato sauce
2 tsp chicken bouillon powder

In large pan place oil and rice. Cook on medium heat until rice is golden brown then add chopped onion, peppers and peas to your liking. Combine all other ingredients, bring to a boil then let simmer 20 minutes keep rice covered and stir occasionally. This is my Grandma's recipe and it is to die for, so enjoy!

Cafe Rio Pork

I got this recipe from a friend and still haven't tried it....but am meaning to. Cinco de Mayo sounds like a good time to tackle it.

Cafe Rio Pork
(I used two small pork roasts)
1 ½ cans coca-cola classic (generic varieties or diet is not as good)
1 c. sugar (I used white sugar, but I think brown sugar is what they use)
1 (7 oz.) can Chipotle in ADOBO sauce (since you use the sauce, not the chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. dry ground cumin
1 tsp. minced garlic
Remove the chiles from the can of adobo sauce. (Leaving the chiles in will make it so potent that you’ll cry just smelling it.)
Add all ingredients (except pork) in a blender. (I put some coke in a bowl with the chiles and sauce and rinsed the can with coke to get all the sauce out.
Blend until well mixed. (You can skip this step, but it’s nice a creamy when you do this.)
Place pork in crock pot and pour sauce over it.
Cook on low for 7-9 hours or until the pork pulls apart with a fork.

I added 2 options for the dressing- you can try either and let me know how it turns out.

Café Rio Dressing
1 buttermilk ranch dressing packet – make as per recipe
2 tomatillos (tomatoe-like vegetable with a husk around it)
½ bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno or a few drops of tobasco for a more mild flavor
Use a food processor or blender to blend all ingredients together. Refrigerate.


CAFE RIO CREAMY TOMATILLO DRESSING
(copycat recipe)

3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 tbsp fresh lime juice

Remove husks from tomatillos, wash, quarter and broil until soft--about 7 minutes.

Combine everything in blender until smooth. Chill for at least one hour for flavors to blend.

You can do a Pork salad, tacos or burritos---your choice.

Layer Enchilada Bake

This is so YuMmY, I love it...and it's soooo EaSy! Enjoy




• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, drained, rinsed
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 6 flour tortillas (8 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
• PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
• ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
• BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Aztec Chicken

2-3 chicken breasts, cooked and chopped
1 can corn
1 can black beans
2 cups salsa
8 oz. cream cheese

Mix all ingredients together and cook 3-4 hours in crock pot on low. Mix in cream cheese half-hour before serving. Serve with chips or over rice.

*This recipe is actually from Holli Smith that she made for an Enrichment Night. I use 2 cans of the canned chicken breast from Costco instead of cooking chicken. And I use Costco frozen corn instead of canned because it is so much sweeter. Also, I cut up the cream cheese into small cubes, it seems to be easier to mix in that way.

If you substitute low-fat cream cheese, it is a super healthy meal. And if not, it's still not too bad. My kids totally love this and it is perfect to put together right before church and eat when you get home!

Mexican Street Corn

I'm also making this corn tonight. I've been intrigued with the idea ever since I saw Nacho Libre. The corn serves three purposes: One, to eat. (Nacho calls out, "Hey, gimme somma that corn!") Two, to distract. While he is calling out for some corn, his partner gets pummeled in the wrestling ring. Three, as a weapon. Nacho's partner throws a stick of corn into a thug's eye. Ouch!

Mexican Street Corn
(From The Best Recipe: International Version)

6 ears corn, shucked
1 T. olive oil
1/2 c. mayo
2 T. cilantro, minced
1 T. lime juice
1 garlic clove, minced
1 t. chili powder
Salt and pepper
1/4 c. queso fresco (my favorite Mexican crumbly cheese)

Heat the broiler (rack needs to be fairly close to it). Brush the corn on all sides with the olive oil and broil (on a foil-lined baking sheet) for 10 minutes on each side (broil until well-browned). Combine mayo, cilantro, lime juice, garlic, chili powder, 1/4 t. salt, and cheese. Remove corn from the oven and brush the corn on all sides with the mayonaise mixture. Broil for about 1 minute more, until mixture is warm. Season with salt and pepper.

Tortilla Soup

Here's what I'm making tonight for dinner. Rachel, expect FLAN on Wednesday night!

Tortilla Soup
(from The Best Recipe: International Version)

4 chicken breasts
8 c. chicken broth
1 large onion, chopped fine
4 garlic cloves
8-10 sprigs of cilantro, chopped
8 corn tortillas, cut into thin strips*
2 T. vegetable oil
2 medium tomatoes
1/2 medium jalapeño chile, seeds and ribs removed
1 T. mild green chilies (from can)

Toppings:
Lime wedges
Avocado, diced
1 c. queso fresco (delicious crumbly Mexican cheese) or Monterey jack cheese
Sour cream

* This recipe has you make tortilla strips; however, you can just buy tortilla chips and put them on the bottom of the bowl before pouring soup on top.

Bring the chicken, broth, onions (reserve half for later), and two garlic cloves (mince these), and cilantro and 1/2 t. salt to boil over medium-high heat in a large saucepan. Simmer on low until chicken is cooked (about 20 minutes). Remove chicken and shred.

Puree the tomatoes, remaining onions, 2 remaining garlic cloves, jalapeno, green chilies, and 1/8 t. salt in a food processor until smooth. Heat the remaining tablespoon of oil in a large pot and add pureed mixture and cook, stirring freqently, until the mixture has darkened in color, about 10 minutes. Add broth and simmer for 20 minutes. Add chicken and cook for 5 minutes longer.

Place tortilla strips or chips in the bottom of bowls and ladle soup on top, then add toppings.

*If you want to make homemade tortilla strips, cut them into 1/2 inch wide strips. Toss them with 1 T of oil and spread them out over a baking sheet and bake, stirring occasionally, until crisp and golden, about 14 minutes at 425 degrees. Season with salt and transfer to a paper-towel lined plate.

Chicken and Cheese Tamales

I know this seems like a lot of work, but believe me, the results are well worth it!!!

Dried corn husks (soften in a pot of hot water so they are pliable)
1 1/2 c. frozen corn (thawed and food processed so it is in little tiny pieces)
2 c. masa*
1/2 c. softened butter (can use less if you want)
2 T. sugar
1/2 t. salt
1 1/2 t. baking powder

Filling:
1 c. shredded chicken
1 c. shredded monterrey jack cheese
2 T. chopped jalapeño (can be fresh or canned)
1/2 c. queso fresco (optional, but I LOVE this Mexican cheese)
1/2 c. finely chopped onion

*To make masa, combine 2/3 cup quick grits (not instant) and 3/4 cup masa harina (get this corn flour at the Latino section of any grocery store). Then, pulverize grits in a spice grinder (in batches) or blender, then transfer them to a medium-size bowl. Whisk in 1 1/4 cups boiling water (don’t worry if grits lump a bit; mixture is eventually pureed in food processor); let stand 10 minutes. Stir in masa harina; cover and cool to room temperature.

Measure about 1 inch of water in a large saucepan. Set a vegetable steamer (or even a collander) into saucepan. Line steamer and pan sides with corn husks. Follow illustrations below to fill and form tamales. As the tamales are made, stand them in prepared steamer. Cover with a lid or aluminum foil and steam, checking water level frequently and replenishing with boiling water as needed, until tamales easily come free from husks, about 1 - 1 1/4 hour.

Combine the masa with the thawed and processed corn. Then add the butter, sugar, salt, and baking soda and stir well. In a separate bowl, combine all the filling ingredients.

With the tapering end of the husk facing you, place a scant one-quarter cup of dough onto the husk, leaving at least a one and one-half-inch border of husk at the tapered end. Fold the two long sides of the corn husk in over the corn mixture. Fold the tapered end up, leaving the top open. Meanwhile, line a steamer with husks. Stand the tamales up in a row around the edge of the steamer.

Easy Chicken Enchalidas

I know there are 100 ways to make Chicken Enchalidas...This is how I do it...and it is my very own recipe:

4 chicken breasts
1 can diced green chilis
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth

6-8 flour tortillas
Cheese
black or pinto beans (optional)

Put first 5 ingredients in a crockpot and cook until chicken is tender and shreds easily. Shred chicken and roll in tortillas with beans and cheese. Put one cup of chicken soup mixture in the bottom of a 13x9" pan. Then place rolled tortillas in pan. Pour remaining mixture over tortillas, and top with cheese. Put foil over pan and bake at 350 until cooked through...about 30 min.

Emeril's Nachos

Chorizo, Bean and Cheese Nachos
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt Water
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth.

Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips: 9 corn tortillas, cut into quarters 4 cups corn or vegetable oil Essence, recipe follows

In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe SummaryDifficulty: Intermediate Yield: 4 servings
User Rating:
Episode#: EM1G38Copyright © 2006 Television Food Network, G.P., All Rights Reserved