Chicken Broccoli Alfredo

Found this knock off recipe of the Chicken Con Broccoli from Olive Garden and thought I'd give it a try. Turned out way yummy. Only problem was it didn't make enough alfredo sauce for a whole box of pasta. I think next time I'll double the sauce recipe and that should be perfect, maybe even have a little extra for dipping sauce for breadsticks! Yum!

Chicken Broccoli Alfredo

Alfredo Sauce (recipe below)

2-3 cooked chicken breasts, diced (I like to boil mine. Throw raw chicken in a pot, fill with water so it covers chicken. I also usually throw in some big chunks of onion and sometimes garlic, and some fresh cracked pepper. Bring to boil, reduce heat and simmer for 8-10 minutes, or until chicken is cooked through)

1-2 cups fresh chopped broccoli, cooked and hot

fettuccine, cooked according to package directions. (I used penne because it's what I had)

Cook chicken in method desired. Add chicken and broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.

Alfredo Sauce:

1/2 cup (1 stick) butter

2 cups heavy cream

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 teaspoon (1 clove) minced garlic

1/4 cup freshly grated Parmesan cheese

Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.

Pampered Chef Orange Chicken Lo Mein

I saw this recipe in the last Pampered Chef catalog and had to try it. A little work, but worth it!

Pampered Chef Orange Chicken Lo Mein

Ingredients:

2 oranges

3/4 cup water

1/2 cup sugar

1/2 cup white vinegar

1/4 cup soy sauce

2 Tbsp Asian Seasoning Mix

1 1/2 lbs boneless, skinless chicken breasts

1 egg

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup flour

1/4 cup cornstarch

3 Tbsp veg. oil

3 garlic cloves, pressed

2 pkg (3 oz each) ramen noodles, any flavor, split into halves

1 bag (12-16 oz) frozen stir-fry veggie blend (e.g. broccoli, carrots & peapods) thawed

3 cups thinly sliced green cabbage

Directions:

1. Zest 2 orange using Microplane Adj. Grater to measure 1 Tbsp. Juice both oranges to measure 1/2 cup. Combine zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Batter Bowl; whisk well. Set aside.

2. Cut chicken into 1-inch pieces. Combine egg, salt & black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour & cornstarch in large Colander Bowl. Add chicken mixture; toss to coat. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm.

3. Add pressed garlic to skillet. Cook 30-60 seconds until fragrant. Omitting seasoning packets, add ramen noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chick to skillet; mix well to coat chicken.

Cooks tip: If desired, 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.

Crockpot Lasagna

I gotta admit, I've only attempted lasagna one time and it was a huge failure (which is why I never tried again). I know so many people make it and say it's so easy and blah blah blah.. there are just a few things that I don't make because for some reason I always screw them up (ie brownies ( I know right, the easiest dessert to make), pie). Anyway, I saw this recipe for crockpot lasagna and thought maybe this was my answer. Turns out it was!

Crockpot Lasagna

Ingredients

1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles

Directions

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2. Add spaghetti sauce and water and simmer for about 5 minutes.
3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6. Do not overcook and don't try to speed up the process by cooking it on high.
7. *Works best with a 4 to 6 quart size slow cooker.

Chicken Potpie

Everyone loves a good comfort food every now and then, especially when it's bitter cold outside. This recipe actually makes 2 chicken potpies, which I thought was weird at first, but then realized it was awesome because then I could stick one in the freezer for a night when I didn't want to cook! Perfect!




Chicken Potpie

Ingredients
2 cups diced peeled potatoes
1 3/4 cups sliced carrots
4 cups cubed uncooked chicken
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
2 9 inch double pie crusts (recipe I use follows)

Directions
1.Place potatoes, carrots and chicken in a large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until veggies are crisp-tender and chicken is cooked through. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2.Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3.Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months. **


Never Fail Pie Crust
(Makes 2 double crusts, so if you're just making 1 pie, cut in half)

Ingredients
3 1/2 C flour
1/2 tsp salt
1 1/2 C shortening
5 Tbsp cold water
3 tsp vinegar
2 eggs, slightly beaten

Directions
In a mixing bowl, blend flour, salt, and shortening; use a pastry blender or two knives to cut shortening into the flour and salt. Combine water, vinegar, and the egg; blend it well into the flour mixture. Shape the dough into four balls. The ball of dough can either be used immediately, or wrapped and frozen for later use. To use, flatten the ball and use a flour-dusted rolling pin to roll the dough into a circle about 2 inches larger than the rim of the pie plate. Put the dough in the plate, prick the bottom with a fork, and moisten the rim slightly. (To use with no bake pies, bake crust at 475 degrees for 8 minutes or until lightly browned. Let cool.)

**To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown. .

Aisian Beef Kabobs

I've made these many times and they're always a crowd pleaser! I've used a different cut of meat, but flank steak is definitely the best to use.

Asian Beef Kabobs
Makes 12-15 kabobs

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers

Directions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

I know, I know, another Mexican meal. All of you who have asked if I was of Latin decent are probably questioning now whether I lied to you and I really am Mexican. I'm not, I promise. I just like Mexican food! Anyway, we had people over to watch the Jazz/Nuggets (GO JAZZ) game last week and I made these to feed the crowd. They were pretty delicious, and I think were worth the wait (dinner was served a little later than planned, oops, sorry again).

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
recipe from Foodnetwork.com (Bobby Flay)

Ingredients

Grilled Poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

Chicken:
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole

For the poblanos:
Directions
Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.


For the onions:
Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.


For the coleslaw:
Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.


For the chicken:
Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Thank you Bobby Flay!

Salmon Tacos with Creamy Tomatillo dressing

I've noticed a theme in my cooking lately... Mexican! I feel like sometimes I get stuck and obsessed with a particular cuisine, and it takes a while to get out. But hey, if I'm going to be stuck, it might as well be Mexican. As I've mentioned before, I frequent Cafe Rio. I love their salmon tacos, so of course recreating them was the right thing to do. I don't know exactly how they flavor their salmon, so I just use a favorite and very simple marinade for mine.

You can put whatever you'd like on yours, but here's how I assemble mine:

tortillas (small taco-size)
Salmon (recipe follows)
Creamy Tomatillo dressing (recipe follows)
pico de gallo
fresh cilantro


Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Creamy Tomatillo Dressing

Ingredients

• 3 fresh tomatillos, peeled, cored, and cut into quarters
  
• 1 pkg Ranch buttermilk dressing ( I like to use a fiesta Ranch packet)
  
• 3/4 Cup Mayo
  
• 3/4 Cup buttermilk
  
• 1 Cup fresh cilantro
  
• 2 cloves garlic
  
• 1/4 tsp. crushed cayenne pepper
  

Directions

Put all of the above ingredients in a blender or food processor. Refrigerate at least 1 hour before serving. Should last in fridge for about 10 days.

I love Cafe Rio!

Here in our house we are big fans of Cafe Rio. I personally like the sweet pork, any way they serve it (salad, burrito, etc). I've tried a few different copy-cat recipes for the sweet pork, and finally found my favorite. I've made it many times, using it for salads or burritos. For our superbowl party I made the sweet pork for tacos. The blog I found that had this recipe also had the recipe for the rice, black beans and salad dressing. If you take the time to make it all, you'll have a Cafe Rio experience at home!

Depending on how you plan to serve this, you'll need a few other ingredients for assembly.

For Salad-
Tortillas (about 6 large)
Cheese)
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (optional)
Tortilla Strips (can be found by the produce section at Smith's)
Parmesan cheese
Creamy Tomatillo Ranch (click HERE)

Here is how to put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED). Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!

For Burritos- lay tortilla on bottom of aluminum pan, sprinkle some cheese on it. Add a little rice, beans and pork. Fold up like a burrito then sprinkle more cheese on top. Stick in oven on broil for about a minute, or until cheese is melted.

Cafe Rio Sweet Pork
recipe from favfamilyrecipes.com

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Texas Pork Ribs and Mexican grilled Corn

Last year I kinda went on a ribs kick and every time we went out to eat, I wanted ribs! I know, real girly right? The servers were always a little confused when they brought out the meals and the ribs were for me. Anyway, I went searching for a great ribs recipe, and this is what I found. It totally lived up to all my expectations! You get really messy eating them, but it wouldn't be a true ribs experience if you didn't! I like to grill corn on the cob when I make these ribs, Tyler Florence has a great recipe for Mexican grilled corn that I've used many times.

Texas Pork Ribs
recipe from allrecipes.com

Ingredients

• 6 pounds pork spareribs
• 1 1/2 cups white sugar
• 1/4 cup salt
• 2 1/2 tablespoons ground black pepper
• 3 tablespoons sweet paprika
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons garlic powder

Sauce (or you can cheat and just buy bbq at the store)

• 5 tablespoons pan drippings
• 1/2 cup chopped onion
• 4 cups ketchup
• 3 cups hot water
• 4 tablespoons brown sugar
• cayenne pepper to taste
• salt and pepper to taste
• 1 cup wood chips, soaked
  

Directions

1. Clean the ribs, and trim away any excess fat (rinse and pat dry, then remove membrane). In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3. *Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. Preheat grill for medium-low heat.
5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

*I have to be honest, I haven't actually made the sauce like the recipe calls for, I just cheat and buy store bought bbq sauce.

I've made these ribs quite a few times and always get rave reviews! So if you're a ribs girl like me, give them a try!


Mexican Grilled Corn
recipe from foodnetwork.com

Ingredients

• 4 ears corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1 cup freshly grated Parmesan
• 1 lime, juiced
• Red chili powder, to taste
• 2 limes cut into wedges, for garnish

Directions

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa

I have a chicken enchilada recipe that I use every now and then, but was looking for something a little different. Of course I turned to my good buddy Tyler Florence. They enchiladas turned out super yummy! That Tyler Florence guy really knows his stuff!

Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe from Tyler Florence

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve with sour cream and fresh guacamole.

White Bean Chicken Chili II

I know I already have a version of White Chicken Chili on here, but this is a different version. I got this from my friend Elyssa and it is yummy! We had girls night last Friday at my house and I made this for dinner and served it in soup bowls with corn bread. It's a little spicy, so the younger girls had chicken noodle. I have had it a couple times at Elyssa's house, but this is the first time I've made it. Definitely won't be the last!

White Bean Chicken Chili

2 tbsp Butter

3 tsp Garlic Powder

1 large Yellow Onion

1-2 lb chicken breast, cut into pieces

5 cans Great Northern White Beans

36 oz Chicken Stock

2 cans of chopped Green Chilies

2 tsp Cumin

2 tsp Oregano

2 tsp Sea Salt

1/2 tsp Pepper

1/2 tsp Cayenne Pepper (more if desired)

1 cup Heavy Whipping Cream

2 cup Sour Cream

3/4 cup Salsa Verde

Chop Onion and Chicken and saute in Butter and Garlic Salt (large pot, medium heat).

Drain and rinse Beans, then add Beans, Chicken Stock, Chilies, Cumin, Oregano, and Sea Salt to pot.

Simmer for 30 minutes, or for a couple of hours, depending on time you need it.

Remove from heat and add Pepper, Cayenne Pepper, Sour Cream, Heavy Cream & Salsa Verde.

Serves approximately 12-16 people (depending on serving size)

Shrimp Tacos

A couple weeks ago I tried Rubios Grilled Shrimp tacos and loved them! I decided I would attempt to recreate them at home. I don't know how close they were to Rubios, but they were pretty delicious.

Grilled Garlic and Herb Shrimp

4 servings

Ingredients

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds medium shrimp, peeled and deveined

Directions

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess, and discard marinade.
4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Creamy Chipotle Chile Sauce

Ingredients

• 1/4 Cup Mayonaise
• 1/4 Cup Sour Cream
• 2 teaspoons canned chipotle chiles in adobe
• 1 garlic clove, minced
• 2 teaspoons minced fresh cilantro
• 1 teaspoon lime juice

Directions

1. Mix all the ingredients in a small bowl. Cover and refrigerate.

Citrus Habanero Salsa

Ingredients

• 1/2 habanero chile (more/less depending on tolerance)
• 1/2 small red onion
• 2-3 mini sweet peppers
• 1 1/2 Cup grape tomatoes
• 1/2 can mandarin oranges, drained
• handful of cilantro
• juice of 1 lime
• salt to taste

Directions

Pulse chili, onion, and sweet peppers a few times in food processor.

Add tomatoes. Pulse 1-2 times.

Add cilantro and oranges. Pulse until salsa reaches desired consistency.

Transfer to serving bowl and stir in the juice of one lime. Salt to taste.

Refrigerate in non-reactive airtight container for up to three days.

Other ingredients for assembly

Bacon

Tortillas

cheese

avocados

Cook bacon and crumble. Combine cooked shrimp and bacon. To assemble tacos, melt cheese on tortilla, spread creamy chipotle chile sauce on tortilla, fill with shrimp/bacon, add salsa and quacamole, eat! Yum!

White Chicken Chili

I've been on a soup kick with the cold weather and found this yummy recipe here. It is super easy and turned out pretty dang good.

INGREDIENTS

3 cans of Great Northern White Beans (drain and rinse)
1 jar 24 oz Pace Mild Salsa
4-6 Chicken Breasts (*cooked and shredded)
1lb Hot Pepper Jack Cheese (shredded)

*
DIRECTIONS
Combine all ingredients in a pot and cook on low heat until cheese has melted. Stirring occasionally. Serve with a dallop of sour cream and tortillas chips.

*To cook the chicken breasts, set them in a large pot, fill it with water, then bring to a boil. After the water comes to a rolling boil, reduce heat and simmer for 8-10 minutes.

Corn Chowder

As soon as the weather starts cooling down I instantly get the itch for yummy soup. To celebrate the first day of fall a few weeks ago, I made this yummy corn chowder.

Corn Chowder

INGREDIENTS

• 4 slices bacon, diced
• 1 onion, chopped
• 1 (14.75 ounce) can cream-style corn
• 1 1/2 cups cubed potatoes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups milk
• salt and pepper to taste

DIRECTIONS

1. In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

I love fall!!!!

Slow Cooker Steak Fajitas

Stacy made some yummy fajitas when we were out at the cabin a couple weeks ago, so I got the recipe from her and made them a few days ago.

Slow-Cooked Steak Fajitas

INGREDIENTS

• 1 (1 1/2-pound) beef flank steak
• 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
• 1 jalapeno pepper, seeded and chopped*
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 tablespoon minced fresh cilantro
• 2 teaspoons cornstarch
• 1 tablespoon water
• 12 (6 inch) flour tortillas, warmed
• sour cream
• salsa
• Avocados/quacamole

DIRECTIONS

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Add onion, peppers and cilantro. Cover and cook on low for 8-10 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add sour cream, salsa and quacamole. Fold bottom of tortilla over filling and roll up.

Slow Cooker Pot Roast

Nothing beats coming home from church on Sunday to a house that smells like dinner cooking in the oven (or in this case, a crock pot). I love roast and potatoes on Sunday, takes me back!

Slow Cooker Pot Roast

Recipe from adapted from allrecipes.com

INGREDIENTS (Nutrition)

• 4 pounds chuck roast *seasoned with Montreal Steak seasoning*
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 1 (10.5 oz) can beef broth
• 1 bag baby carrots
• 1 onion, chopped
• 6-8 red potatoes, cubed
• 
  
• DIRECTIONS

Take the chuck roast and rub Montreal Steak seasoning on all sides then season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Pour water, beef broth and soup mix into crock pot. Add browned roast to crock pot, cover and cook on low setting for 3 hours.

After roast has been cooking for 3 hours, add carrots, onion and potatoes to crock pot and continue to cook on low setting for another 5-7 hours.

Good ole Sloppy Joes

Everyone loves a good sloppy joe in the summer time. Last week I decided since summer is ending I needed a sloppy joe. I've never made them from scratch, but decided most things are better from scratch so I'd give it a go. They were yummy!

Sloppy Joes - recipe from Sweet Life in the Valley

• 2lbs ground beef
• 1 large onion chopped
  
• 1 large green pepper chopped
  
• 2 -8oz cans tomato sauce
• 1/4 cup Heinz organic ketchup
• dash of Worcestershire sauce
• 1 tbs brown sugar
  
• salt and pepper to taste

Brown beef and chopped onions-season with salt and pepper. Add green pepper, tomato sauce, ketchup, brown sugar and Worcestershire sauce. Let simmer on medium heat for 20 minutes. Serve on wheat bun or wheat bread with a good cheese.
Will make 4-6 good sized Sloppy Joe sandwiches

Bajio's Green Chile Chicken Salad

If you've never tried Bajio's green chile chicken salad, I highly recommend it. It's a green chile chutney sauteed with shredded chicken, piled on top a bed of lettuce. It doesn't need much dressing because of the chutney, but I like to add just a little drizzle of the tomatillo ranch. Top with cheese and tortilla strips and you've got a delicious salad! Trent and I both love the salad so I found a recipe for the green chile chutney and made the salads last night. Turned out pretty dang good. A little different from Bajio's version, but still delicious!

Green Chile Chutney

3 large annaheim peppers, halved, seeds removed

1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles

5-7 tomatillos, husks removed

1/2 cup apple cider vinegar

1 cup sugar

dash of chili powder

dash of cumin

dash of salt

1 large sweet onion, halved

Directions:

Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned. Remove from oven and place tomatillos and about half the roasted onion in blender and process until mostly smooth. Dice peppers and remaining roasted onion. Add all ingredients except the remaining raw onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

For Carmelized Onions:

Slice the remaining onion and saute with a little bit of the green chile sauce over medium-low heat until carmelized.

For chicken, marinate 4 boneless skinless chicken breast halves in 1 cup lime juice and 1 cup oil for at least 2 hours. Remove chicken and discard marinade, season chicken and grill with a little balsamic vinegar until cooked through. Shred chicken.

To assemble salad take about 1 cup of chutney, desired amount of chicken and caramelized onions, and saute until well heated. Place on top of lettuce, add pico, shredded cheese, tortilla strips and tomatillo ranch and dig in!

Chicken Cordon Bleu Casserole

For dinner I made this Chicken Cordon Bleu Casserole

It was really easy to make and turned out pretty good. I got the recipe from here.

INGREDIENTS

2 ½ lbs boneless, skinless chicken breasts

¼ box Mrs Cubbison’s dressing mix

1 egg, beaten

Sliced HamSliced

Swiss Cheese

1 pint Sour Cream

1 can Cream of Chicken Soup

DIRECTIONS
Dip chicken in egg and dressing crumbs and place in bottom of 9x12 baking dish. Place slices of ham and Swiss cheese across top of chicken. Top with soup and sour cream mixture. Sprinkle a little dressing mix on top. Bake at 350F for 1 hour.

Pesto pasta with chicken and sundried tomatoes

This dish has become a favorite to make of mine. I love pesto, so fresh and somewhat healthy. And I love sundried tomatoes. But my favoite part has to be the toasted pine nuts. For some reason they just really make the dish for me. I've eaten it without them, and it just wasn't the same. It makes a lot, so it'll feed us for a couple days. Maxon even loves it!

Pesto Pasta with Chicken

INGREDIENTS:

1 (16 ounce) package bow tie pasta 1 teaspoon olive oil (or oil from sun-dried tomatoes) 2 cloves garlic, minced 4 boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips 1 cup pesto sauce (store bought, or recipe follows) Parmesan cheese ½ cup pine nuts

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Cook until chicken is golden, and cooked through.
3.	In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly. Toast pine nuts (400 degrees for a few minutes until golden brown) Sprinkle parmesan cheese and toasted pine nuts on top. Pesto Sauce INGREDIENTS: ½ cup Extra Virgin Olive Oil 1 cup fresh basil leaves ½ tsp salt 2 cloves garlic ½ cup toasted pine nuts ½ cup parmesan cheese Blend all together in a blender or food processor. Makes about 1 cup.