Sweet Salsa Chicken

I actually got this recipe of one of the food blogs that I read so I can't take credit, but it is good and pretty easy so I thought I would post it.

Sweet Salsa Chicken:

1 package Taco Seasoning

4 chicken breasts

2 Tbsp. oil1 cup salsa

1/4 cup apricot jam

1/4 cup water

1 Tbsp. cilantro, chopped

1 Tbsp. lime juice

1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

Sour Cream Salsa:

I didn't actually make this because I forgot the sour cream at the store, but I am sure it would be worth it when I make it again.

1 cup sour cream

2 tsp lime zest

2 Tbsp. lime juice

1/3 cup Cilantro, chopped

4 plum tomatoes, seeded and chopped

1/2 tsp salt

Mix all ingredients together and serve over chicken and rice.

Lime Cilantro Rice:

2-4 Tbsp butter

2 green onions peeled and minced

2 cups jasmine rice or long grain rice

grated zest of 2 limes

2 Tbsp fresh cilantro washed

4 cups hot chicken stock/broth

kosher salt and pepper to taste

Saute green onion in butter then add to all other ingredients in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. But, I was lazy and just put all the ingredients in the rice cooker. It turned out fine!~

Easy Chicken & Broccoli Alfredo

8 oz. fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets ( I think it needs more like 4 cups)
1/4 C. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 2/3 c. milk
4 oz. Cream Cheese, cubed
1/4 c. Grated Parmesan Cheese
1/2 tsp. dried basil leaves

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.

Add chicken mixture to pasta mixture; mix lightly. (Too much mixing causes broccoli to fall apart)

Makes 4 servings, 2 cups each

Flip Flop Cobbler

Dessert, to me, means chocolate. However, this is a really easy cobbler that's really good too. It's a debate in our house which is better--topped with ice cream or cool-whip.

1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup white sugar
1/2 cup milk
1 (29 ounce) can sliced peaches, juice reserved
1/4 cup butter

In a large mixing bowl, cream butter or margarine with 1/2 cup sugar.

In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture.

Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.)
Bake at 375 degrees F for 45 minutes.

Chicken Fiesta Soup

Finally I'm posting a recipe! I make this soup probably once or twice a month - it's easy and DELICIOUS. Here you go family and friends

Chicken Fiesta Soup

Ingredients

4 Boneless Skinless chicken Breasts, cooked and shredded
1 Can (28 oz) enchilada sauce
1 Can (14.5 oz) stewed tomatoes, drained (I usually use just plain old diced tomatoes, un-drained
– whatever I have really)
1 can (14.5 oz) chicken broth
2 can (4 oz each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn (I usually double this because I love the corn)
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro (sometimes I put it in and sometimes I don’t)
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (I usually put at least extra of both chili and cumin, but I’m a spice
freak)
1 teaspoon salt
¾ teaspoon black epper


Instructions

1. Combine all ingredients in a slow cooker and cook for 8 hours (or less, you can kind of tell
when it’s done)
2. Garnish with chips, cheese, avocado, green onions – whatever you feel like.


Notes

I kind of fudge on some things here and there. I usually add whatever vegetables I have and whichever sound good; HOWEVER the zuchhini and squash really make this soup. It’s pretty hearty because of the enchilada sauce base – it even fills Max!

Market Street Au Gratin Potatoes

Ingredients:
3 large russet or baker potatoes, peeled and sliced thin (1/8")
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt and white pepper to taste (approximate 1/2 tsp. each)

Method:
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everythng is incorporated.

Layer in a 9"x13" baking dish no more than 1" thick. Cover with foil and bake for one hour at 350 degrees.

Serve piping hot!

Zucchini Pasta

1 (8 ounce) package uncooked pasta shells
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped (I used two zucchinis because I like mine loaded)
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup chicken broth
1/2 cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.

Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Dump pasta into skillet with sauce and mix. Top with fresh basil and Parmesan cheese.

Philipine Chicken Adobo

I got this recipe out of a food network cookbook and we tried it for dinner tonight. Everyone really liked it. It is pretty simple and you can make it in under 30 minutes. I served it with rice and steamed veggies.

3 T. oil
8 skinless bone-in chicken thighs (but I used chicken breasts and it was fine)
1 tsp. salt, plus additional for seasoning
15 cloves of garlic, smashed
2 bay leaves
2 cups water
3/4 cup white vinegar
2 T. soy sauce
1 T. sugar
3/4 tsp. black pepper
1/4 tsp. crushed red pepper
1 T. cornstarch mixed with 1 T. water

Heat large skillet over medium high. Add the oil to pan. Season chicken with salt and pepper and place in skillet. Let it cook for about four minutes on that side, until it gets a little golden. Add in the garlic, bay leaves, water, vinegar, soy sauce, sugar, 1 tsp. salt, black pepper, and red pepper. Bring to a boil and then turn stove down to a simmer and cook chicken for 25 minutes, uncovered. Turn the chicken occassionaly so both sides get cooked in sauce mixture.

Transfer the chicken to plate and add in the cornstarch and water mixture to make sauce thicker. Bring to a boil and then keep on simmer until desired thickness. Once sauce is thick, almost glaze like put chicken back in pan and coat chicken with the sauce. Serve chicken with the sauce drizzled on top (I added a few green onions on top also, but those were purely for look.)

Martha Stewart's Meatloaf

I admit that I'm not such a fan of meatloaf. I shun it. But the other day I was watching TV and someone was talking about how good Martha Stewart's meatloaf recipe was. Well, that started an urge, and for the first time in my whole nine married years, I made it. I was pleasantly surprised. This was actually enjoyable--even delicious. My kids ate it! J.D. said it was pretty good for meatloaf. So, maybe you might want to try it too. I used a combination of ground pork (not sausage) and ground sirloin--adapt the recipe as you see fit. I even love how it has vegetables in it.

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves (I used dried)
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Chicken Chimichangas with Green Sauce

Shawn and I really like Chimichangas, so I am always looking for a good recipe. This recipe is good, although I think next time I would add a little extra spice to the chicken mixture and maybe even dump in a little of the green sauce-but in general these were good. I know that you can bake them sprayed with cooking spray, but don't skimp and go all the way and deep fry them-so much better. The green sauce has a nice little lime kick!

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Deluxe Grilled Cheese Sandwich

This is a jazzed up version of grilled cheese with tomatoes and basil. It is fun for a change. I usually serve it with soup. Also, great in the summertime when tomatoes are delicious for a lite lunch or dinner.

8 slices Italian bread (3/4 inch thich)
8 slices mozzarella cheese (or just use grated)
2 large plum tomoates, or whatever are your favorite
2 T. minced fresh basil
2 tsp. balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
2 T. grated Parmesan cheese
1/4 tsp. garlic powder

On four slices of the bread layer cheese and tomatoes. Sprinkle with basil, vinegar, salt and pepper. Top with remaining bread.

In a small bowl combine the oil, Parmesan cheese and garlic powder. Brush over the outsides of each sandwich. Cook on a griddle until golden brown on each side.

Yield: 4 servings

Dutch Baby and Buttermilk Syrup

I made this for breakfast this morning (since there was a snow day, don't think I cook breakfast everyday). It was very good. The syrup is delicious and good on everything from pancakes, to french toast, to your husband--if you looking to spice things up.

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch salt
2 tablespoons butter

Place a 10 inch cast iron skillet inside oven and preheat oven to 475. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour and salt.

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes.

Buttermilk Syrup

1/2 c. butter
3/4 c. sugar
1/2 c. buttermilk or sour milk
1 t. baking soda
1+ t. vanilla

Melt butter in a 3 qt saucepan (the recipe foams, you'll need a bigger pan). When melted add sugar and buttermilk. Bring to a boil. Remove from heat add soda and vanilla. Whisk until incorporated. Store unused portion for up to 2 weeks.

Chicken Soup with Mushrooms and Cavatappi

This is the absolute best soup you'll ever try. It is by far restaurant quality. I use dried shitake mushrooms (just put them in water and rehydrate them), cavatappi (cork screws) pasta, and kale. Serve it with some warm bread and you've got a great home cooked meal (of course it's very cozy for us that are buried under snow).

4 skinless chicken thighs (1-1/4 lbs.)
1 large (8 ounces) boneless, skinless chicken breast
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil, divided
4 ounces shiitake or white mushrooms, diced
1/3 cup finely chopped onion
2 carrots, cut into 1/2-inch-thick diagonal pieces
2 garlic cloves, without skins
4 1/2-inch-thick slices fresh ginger
1 bay leaf
3 14-ounce cans chicken broth
1-1/2 cups cavatappi or elbow macaroni
1-1/2 cups chopped kale or Swiss chard

1. With a small, sharp knife, cut chicken thighs along the bone, removing as much thigh meat as possible. Reserve bones. Cut thigh and breast meat into 1-inch pieces. Sprinkle with salt and pepper.

2. Heat 1 teaspoon oil in a small Dutch oven. Cook thigh meat until golden brown on all sides. Transfer to a bowl with a slotted spoon. Add remaining oil. Cook chicken breast until golden brown on all sides; transfer to another bowl.

3. Add mushrooms to Dutch oven and cook 5 minutes. Add to chicken breast. Add onion, carrots, garlic, ginger and bay leaf to Dutch oven; cook 3 to 5 minutes, until vegetables soften. Stir in chicken broth, reserved thigh meat and bones. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

4. Remove garlic cloves, mash and return to broth. Add pasta, chicken breast, mushrooms and kale. Cover and simmer 5 to 8 minutes, until chicken is cooked through. Discard bones. Makes 4 servings.

Homemade Oreo's

I made these cookies for playgroup the other day and this recipe was requested, so I thought I would post it. I make these alot, and they are fun because you can die the filling fun colors, ex. pink for baby girl shower, orange for halloween, etc.

1 package devils food cake mix
3/4 cup butter shortening (but I have substitute both real butter and margarine)
2 eggs

Mix above ingredients together. The dough is really sticky. Roll into small balls and place on an ungreased pan. Bake at 350 for 8-9 minutes. They will set up a little after you take them out of the oven so the centers should still look soft and just barely starting to crack.

Make frosting and put a heaping spoonful on half the cookies and then top with the other half so they look like little sandwiches, or little oreos-Enjoy!

Frosting:
1 3/4 cup powdered sugar
4 oz. cream cheese
1/4 cup butter or margarine
1/2 tsp. vanilla

Yummy Bean Dip

This is a family favorite of mine. As long as I can remember my mom has made this for any special occasion or family get together and we love it. It was a great addition to our superbowl party on Sunday. It is very similar to many seven layer bean dips, but there are a few personal touches.

-Mix two cans refried beans with one cup salsa. (Adding the salsa in make it so the beans aren't so stiff and makes it easier to scoop up. Plus adds a little extra flavor)

-Mix one cup sour cream, one cup mayo (or miracle whip if you are from my family), and one packet of taco seasoning.

-Mix 3 large avocadoes, garlic salt, lemon juice to taste, and 1/4 cup mayo for the guacamole layer. (but my husband likes to create his own guacomole recipe so we don't usually use this one-just use your favorite guacomole).

In a 9x13 pan layer the beans/salsa, mayo/sourcream/taco, guacamole and then cover with grated cheese, tomatoes, green onions, and olives (or anything else that you like).

This dip is really pretty feeling and can serve a large crowd easily.

Blue Cheese Green Onion Dip

A friend of mine from Dominica brought this recipe to a girls' night we had this week. It was really good. Maybe something to bring to your Super Bowl parties (if you're going to be doing that on Sunday like we are).

1 c mayonnaise
1 c sour cream
4 green onions, finely chopped
2 T dried parsley
4 oz. blue cheese, crumbled (I usually add a little more than 4 oz.)
garlic salt to taste

Mix all ingredients in a medium bowl. Cover and chill until ready to serve. Serve with vegetables.