Mexican Haystacks

This is really yummy comfort food with a little kick.

8 oz cream cheese
2 C milk
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
2 Can diced green chilies
1 bag frozen corn
3-4 frozen chicken breasts
2 cans black beans
2 cans Rotel (I used WF Brand, tomatoes and lime.)
Garnish: Fresh cilantro, cheese, lime juice, avocado…
(This makes a large serving, 1/2 the recipe if needed)

Directions:

• Combine all ingredients but chicken, beans, corn and Rotel in a medium sized pan. Heat over medium heat, stirring constantly until smooth and creamy.
• Pour into slower cook and Add remaining ingredients and let cook all day, stirring occasionally. 
• Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)
  Serve over a bed of tortilla chips, rice, lettuce. Garnish with cheese, fresh cilantro, lime juice, avocado, fresh tomatoes and whatever else strikes your fancy.

Original recipe is found here, but I made some alterations.

Butter Chicken

So I decided to try my hand at Indian food. Something I have been wanting to do for a while but there often many spices that don’t usually exist in the everyday spice cabinet. However, I did find one recipe that I had all the ingredients except one. Butter chicken. The meal pick for the individual who is adventurous enough to try Indian food but doesn’t like too spicy. I have never actually tried this at a restaurant except for a bite of my dad’s when I dragged him to an Indian restaurant for my birthday (If it weren’t for me he wouldn’t naturally be this adventurous.) So I don’t really know how it compares to one you may order, but the fam liked it. I had to fight my 13 yo sister for the left-overs.

Ingredients

• 1 ounce butter
• 1 onions, chopped
• 1 garlic cloves, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric (didn’t double)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup fresh cream
• 1 tablespoon tomato paste
• 1/2 teaspoon garam masala (This is the one spice we didn’t have. And I had a little trouble finding it. Fortunately I had a neighbor with some and now I know where to find it. I would recommend getting it if you want to experiment with Indian. Watkins was the brand my neighbor had.)

Directions

1. Sauté onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Sauté the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.
7. Sprinkle with garam masala.
8. Serve over rice. Good with a fresh salad and naan.

café rio night

So I have been wanting to do this forever. Make a full Café Rio meal at home. I get some kind of strange satisfaction knowing I can cook something just as well or better than they do at a restaurant. (i.e. This Zuppa Toscano rivals the one you order at Olive Garden.) This Café Rio adventure was a long process, but worth every minute. Sorry no pictures. (I am not a big fan of the cooking blogs that do a lengthy photo play-by-play. Really, I don’t need a picture of all my ingredients and I already know how to stir and crack an egg.) Enjoy!

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar (I may have cut back on the sugar a bit. Your discretion.)
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce (I just used the sauce. I didn’t add the chilies. Add chilies if you want more of a kick.)
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Total cook time: 18 hours. (Plan accordingly)

• Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (Plan ahead. Works to cook it overnight.)  After 12 hours, drain pork.
• Mix remaining ingredients until sugar dissolves. 
• Add mixture to the roast and cook on low an additional 4 hours.
• Take out roast and shred, add back into sauce and cook for 2 more hours.  At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
1/2 - 2 tsp green Tabasco sauce (This is what gives it the kick. So use less if you prefer less kick.) 
juice from 1 lime

Dump everything in a blender and blend until smooth.  Refrigerate in air-tight container. This dressing is to die for, but there is no need to double it because this makes plenty. (I learned this the hard way. Good news it freezes just fine.)

Easy Pico-de-Gallo

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (your discretion)
salt and pepper

Mix it up really well and refrigerate.  Works well in a Tupperware, then you can shake it up right before serving.

Final Checklist:

• Tortillas – I like the uncooked ones in the refrigerated section.
• Cheese –I like mozzarella best with this kind of meal.
• Beans – “black or pinto” (From a can is fine. I stuck my in my mini crockpot to warm them up and added a little garlic.)
• Rice – I cooked it Brazilian style. (Sauté the rice in olive oil and garlic till slightly brown then add water.)
• Enchilada Sauce – If you want to do your burritos enchilada style.
• Pork – Yummy! So worth the time.
• Lettuce – Shredded Romaine.
• Pico de Gallo
• Guacamole- Did I forget to include this above..Just mash up a few avocados, squeeze in some lime, add some chopped cilantro, sprinkle some garlic, salt and pepper. Or I like to add Morton’s Nature Seasons. (My favorite add-to-everything seasoning.)
• Creamy Tomatillo Dressing – Yum!
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish. Or Corn chips work fine, too.

Creamy Tortellini Tomato Soup

This is an ultimate comfort food that would be great on “one of those days.” It is a lot easier than it looks and it impresses. I used this recipe from Taste of Home as a basic guide. But I ad lib measurements and spices a bit.

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each)  condensed tomato soup, undiluted
• 2 cups vegetable broth or chicken broth
• 2 cups milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• One can of sliced mushrooms (optional)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil (I used fresh. yum)
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

what's cookin' honey lime?

For a couple weeks I was on a honey lime kick. Two yummy flavors that I can't get enough of. The first honey lime experiment was inspired by the fabulous grilling weather we have been having. Grilling is always a good idea.

Honey Lime Grilled Chicken Marinade

from Six Sisters Stuff. With a tweak of my own.

Ingredients:

4 chicken breasts
1/2 cup lime juice
1/3 cup vegetable oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper

I also added a bunch (I say bunch because I have no idea how much it was.) of chopped cilantro. I am a huge cilantro fan and something I learned while living in Brazil is that cilantro and lime go together. You can't have one without the other. Ok, you can. But only in rare situations. 

Directions:

Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziploc bag. Refrigerate for at least 3 hours up to overnight. Grill until done and juices run clear. 

I think that this marinade would also be good if you wanted to bake the chicken in the oven or dutch oven even. Why limit yourself. Then you would have the yummy juices to serve with rice. I'm going to try it some time. 

My next Honey Lime craving is a recipe I have actually wanted to try for a while. And since I was on a honey lime kick I decided why not. You can find it nearly anywhere on the internet, but I my inspiration came from here and of course I tweaked it just a bit. Lets see if you can figure out what that is. 

Honey Lime Enchiladas

Ingredients:

1.5 lbs pork or chicken, cooked and shredded (I didn't measure this exactly.)

1/3 c honey (use less for a more tangy taste)

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

A bunch of chopped cilantro. ;)

2 (10 oz) cans green enchilada sauce

equal parts mixed together of: mozzarella cheese, shredded cheddar cheese, shredded

flour tortillas

Directions:

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (9×13ish) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. 

I mixed it up in the morning and let it set while I thought about how good it was going to be all day long at work. I might or might not have left work a little early in order to get home and finish it up. I couldn't wait any longer. Yes, I was super excited and it did not disappoint. 

Parmesan Chicken

Writer’s block = Share a recipe. I can always talk about food. Never a problem there. When I tried this one I didn’t have very high expectations. I’m not a huge parmesan chicken fan. At least not the ones I have ordered in restaurants. I guess I expect it to be more parmesan and less spaghetti sauce. But this was surprisingly good. I mean really good. Just like the guy at Food Wishes said it would be.

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used frozen chicken fillets, and boy were they tender. Yum.)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Preheat oven to 350 degrees. In a 9x13 pan spread olive oil, garlic, and red flake peppers. Next lay the chicken in the pan and pour marinara sauce over. Sprinkle basil over. (Yes, fresh is best.) Next sprinkle with 1/2 of the called for mozzarella and parmesan cheese. Then cover with the croutons and top it off with the rest of the cheese. Bake it uncovered for 30-35 minutes. (Until chicken is fully cooked. Make take longer depending on chicken.) Serve. Don’t burn your tongue. Enjoy.

oven-baked chicken fajitas

This is one recipe I want to rave about. I love fajitas, but I’ve don’t make them because I was under the impression that they were difficult to make. False. Wrong. Huge misconception. This recipe is E-Z.

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, chilies, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

I’m serious. De-lish.

PS. Oh yeah and one other thing I decided to do in 2012 is…

16.  Plan 12 parties/get-togethers/fiestas/events. I got started and planned something last Sunday. Check. Eleven more to go.  

sugar cookies w/ icing

Week 7: In case you didn't notice. I don't bake much. Bake goods aren't something I crave too often. (Except for chocolate chip cookies. My #1 weakness.) But what would Valentine's day be without sugar cookies. So I gave them a shot. They were so easy. They came out soft, but not crumbly,  and they tasted good, too. (Especially the dough.:)

Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). More is better.
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.  

Icing

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Spread thinly on cookies.

crock pot peanut meatballs

So…week 5 was another Thai recipe. Trust me, I do like other things besides Thai. But I couldn’t help myself this time. This looked really good. And it was.

INGREDIENTS

1-13.5 oz can Coconut Milk
1-3.5 oz packet of Peanut Sauce Mix  (I used a few tablespoons of peanut sauce from a bottle. If you like peanut sauce use liberally. If not, hold back.)
1-16 oz frozen package of large meatballs (16 count)
Optional:
Lime wedges and chopped cilantro (a must)

DIRECTIONS

1. Add Coconut Milk and Peanut Sauce Mix (both inner envelopes) to crock pot and mix well. Add meatballs to coconut mixture and toss to coat.
2. Cook on high for 2.5 hours or until sauce thickens. Serve with favorite spaghetti or rice. Garnish with lime and cilantro if desired.

It says it yields 4 servings, but I was eating leftovers all week. I was sick of it actually by Friday. Sometime I want to try this dish using peanut butter. Asian Meatballs with Peanut Sauce.

noodles with chicken and asparagus

Week 3's recipe was supposed to be this, noodles with chicken and asparagus. I found it on the back of the box of rice noodles I used to make Chicken Thai Soup. Alas, I couldn't find  Garlic Chili Pepper Sauce anywhere. I even checked at the World Market. I'm sure I could improvise and it would turn out just fine, Thai food is like that, but I haven't done that yet. I will soon. If you happen to find Garlic Chili Pepper Sauce you should give this a try and let me know how it turns out. 

INGREDIENTS

1/2-16 oz box (8 oz) Thin Rice Noodle
2 tablespoons oil
6 cloves garlic, minced
1 tablespoon Fish Sauce or 1 teaspoon salt
1 lb boneless skinless chicken, thinly sliced
2 tablespoons soy sauce
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon brown sugar
1/2 lb (8 oz) thin* asparagus spears, cut into two-inch pieces
*If thicker asparagus is used, boil in salted water 2-3 minutes, drain and immediately cool in ice water. Drain well.

DIRECTIONS

1. Soak Rice Noodles according to directions on box for stir-fry.
2. Heat oil in a large skillet over medium-high heat. Add garlic and stir-fry until golden. Add Fish Sauce and chicken. Stir-fry until done.
3. Add soy sauce, Garlic Chili Pepper Sauce, and brown sugar. Mix until sugar is dissolved.
4. Add drained Rice Noodles and asparagus. Stir-fry until noodles are firm but tender. Serve and enjoy.

Serves 4

This Website has a few other savory-looking things probably worth trying. 

 

chicken stroganoff

Week two I tried this: Chicken Stroganoff in the slow cooker.  It was a savory meal, but a little bland for my tastes. If I were to try it again I would probably tweak it a bit with some garlic and few other spices.   

1 1/2 lbs boneless, skinless chicken thighs (not breasts), trimmed of fat and cut into one-inch cubes
1 Tbsp dehydrated onion or 1/4 cup chopped onion
1 (4 oz) can mushrooms, drained
1 (13.75 oz) can cream of chicken soup
2 tsp dried parsley
1 (8 oz) can tomato sauce
1/2 cup sour cream
Salt and pepper to taste

Combine the chicken, onion, mushrooms, cream of chicken soup, and tomato sauce in slow cooker.  Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.  Add in the parsley, sour cream and salt and pepper.  Stir and turn to HIGH.  Let sit without lid for 10-15 minutes.  Serve over rice.

Thai Chicken Soup

My friend Natalie mentioned that one of her goals for 2011 is to try a different recipe every week. I thought, "I can do that. I've already started." 

First week recipe is chicken noodle soup Thai style, and it is yummy!

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons green curry paste
• 6 cups low-sodium chicken broth
• 1 15-ounce can coconut milk
• 1 tablespoon fish sauce, plus more to taste
• 2 red bell peppers, thinly sliced
• 4 ounces thin rice noodles, broken into pieces
• 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
• 1 tablespoon fresh lime juice, plus more to taste
• 1 cup roughly chopped fresh cilantro

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Per serving: Calories 561; Fat 30 g (Saturated 22 g); Cholesterol 103 mg; Sodium 821 mg; Carbohydrate 36 g; Fiber 4 g; Protein 38 g

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Found here.

craving a little pumpkin

Some of the best flavors this time of year are the pumpkin treats. Pumpkin is a good idea any time of year, but seems to have more of a presence around the holidays. So if you are craving a little pumpkin here are some yummy treats you can try.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip cookies are one of my all time favorite cookies in the whole entire world. And I love this classic recipe because it is so easy and you can't mess it up. It is almost a Christmas tradition for my sisters and I make these and then eat them all. They definitely hit spot when those pumpkin cravings come on. 

Ingredients:

• 1 can of pumpkin
• 1 box of spice cake
• 1 1/2 c of semi sweet chocolate chips (maybe 2 c ;)

Prep:
Preheat oven to 350 degrees
Mix ingredients together
Spoon on to a greased cookie sheet (or I have discovered parchment paper is wonderful
Bake for 8-10 minutes. (maybe 12) Until cooked through and cake-ish. Unless you like them gooey.

See?...Easy!!

--------------------------------------------

Almost as easy, but just as good. Maybe better.
Pumpkin Chocolate Chip Squares

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin-pie spice (or 1 tsp nut meg, 2 tsp ground Cinnamon)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature (I used salted)
• 1 1/4 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

I stumbled across this at Real MOM Kitchen. There are few other yummy treats worth checking out. (hint, hint)

--------------------------------------------

This one is for Abby who called me the other day wondering how I made it. She was craving something pumpkin and chocolate free. Poor nursing mother.

Pumpkin Smash from Jamba Juice. 

• Pour 1 c soy milk into a blender. (Could use vanilla soy milk.)
• Add the a couple scoops of pumpkin pie mix (about 1/2), 1 c frozen yogurt, and ice cubes.
• Blend until smooth with a thick consistency

Adjust ingredients to get the flavor and consistency you like. That's the beauty of making your own, opposed to dropping by Jamba Juice.

tomato-basil parmesan soup

I tried this and it was reeeeal good. Especially on a gray chilly day. 

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (Can be replaced with skim milk or evaporated milk.)
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

This yummy find and the mastermind behind it were highlighted in the BYU Alumni magazine. Karen used her slower cooker everyday for a year to concoct different meals for her family. She blogged about it here. Check it out. You'll find a few things worth trying out. 

cheesy artichoke dip

Have you ever ordered a yummy cheesy artichoke dip at the Olive Garden, Macaroni Grill,  Porcupine Grill & Pub, or other yummy place? Have you ever been at home and craved the yummy cheesy artichoke dip that you ordered at the Olive Garden, Macaroni Grill, Porcupine Grill & Pub, or other yummy place? Then try this.

Cheesy Spinach Artichoke Dip

What you need:

• 1 can (14 oz.) artichoke hearts, drained, finely chopped (Marinated or not)
• 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (If doubling the recipe…the 16 oz bag is plenty.)
• 3/4 cup Grated Parmesan Cheese
• 3/4 cup Light Mayo Reduced Fat Mayonnaise (I cut back on this, too.)
• 1/2 cup Milk Shredded Mozzarella Cheese
• 1/2 tsp.  garlic powder

Make it

• HEAT oven to 350°F.
• MIX ingredients; spoon into 9-inch quiche dish or pie plate.
• BAKE 20 min. or until heated through.
• SERVE with crackers and cut-up fresh vegetables.

Just a warning: if you make it and share it with friends or family, it will become your food assignment for any function or party in the near future. It is usually what I am asked to bring. Most recently was my sister’s baby shower.

 

Yes the baby yelling is Elijah, the star of the show.

Me and my Gracie Girl

Italian Chicken

This is one of my all time favorite dishes. It is one of those impossible-to-fail recipes that I used to make to impress the boys when I was a freshman at BYUI. Now, I cook for myself and if the boys are lucky or smart enough to be around, then that is their good fortune.


Ingredients:
3-5 lbs Chicken breasts or strips(I think…Definitely adjustable. Do however much you need and adjust the sauce as needed.)
2 1/2 c Italian Dressing
1/2 c Lemon Juice
1-2 cubes Chicken Bouillon
1 tsp Italian Seasoning
Preparation:
Put chicken in casserole dish. Mix other ingredients together. Pour over chicken. Cover with tin foil. Bake @ 400 degrees for 45-60 minutes. Less time for chicken strips.
Serve with rice. Don’t forget a vegetable. Enjoy!

The science of the sauce is 3/4 part Italian dressing and 1/4 part lemon juice. I love sauce and seasoning, so I like to make enough that I can have a generous amount on my rice. If that isn’t you make less. 

FYI: This post is really for my benefit so that I don’t have to call my mom every time I want to make it. Yes, she is my #1 go-to for all the answers. #2 is Google. Very rarely do I need the #2. =)
  
Ps. I really do like to cook for others, not just myself. It is so much more fun when there are others to enjoy it with me.

*thai curry chicken*

I’ve been craving thai food since last week (ok, I usually crave Thai food) and I’ve been in the mood to cook as well. (One of my summer bucket list items) However, with the exception of tacos, ethnic food can be intimidating.
Good news. I found a recipe for a Thai dish that was cake. (Not literally)and all the ingredients were very accessible. Let me share this deliciousness with you.

Ingredients

• 1 14-ounce can unsweetened coconut milk,* whisked to blend
• 1 1/4 teaspoons Thai curry paste* (I found a packet @ Macey’s)
• 1 large red bell pepper, cut into 1/3-inch-wide strips
• 1 medium onion, thinly sliced
• 1 pound chicken tenders, cut crosswise in half
• 1 tablespoon (packed) brown sugar
• 1 tablespoon fish sauce (nam pla)* (I had this, but I think you can get it at Macey’s)
• 1 cup chopped seeded tomatoes
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoon cilantro (my tweek)

Preparation

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute.
Serve with rice and plain yogurt, if needed. (Neutralizes spicy curry.)
*Available at Asian markets and some supermarkets nationwide.
(Found at:  http://www.epicurious.com/recipes/food/views/Thai-Chicken-Curry-103786#ixzz0vbXJZjeI)
One of the beauties of Thai food is that not only is it delicious, but it is healthy, too. Enjoy!

mango salsa

This sweet goodness is a must try.

2 ripe mangoes (I used the champange mangos)
2 apples (Braeburn, golden delious, or Cameo are a good choice)
1 small sweet onion (I'm not a huge onion fan. So I only use half.)
2 limes
2 tablespoons fresh cilantro (I love this so I add more.)
salt
Enjoy and share!

honey lemon-lime vinaigrette

Are you looking for a good vinaigrette? Or motivation to eat more salad? Try this one. Its all natural and sugar-free and mmm mmm good.

Honey Lemon Lime Vinaigrette

• 1 cup honey
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 cup oil (I like olive oil.)
• 1 cup cider vinegar
• 1 tablespoon dry mustard (ok w/o)
• 1 teaspoon leaf thyme

Combine ingredients in a bowl and mix well. Bottle and store at room temperature. (This makes just over a QT. I usually half it.)

I found this deliciousness at the Salt Bay Cafe, a cute little cafe in Damariscotta, ME.  One of my favorite towns in New England. It is charming and worth the stop if you are driving by on Route 1.