Tex-Mex Chicken and Rice

2 Tbsp vegetable oil, divided
1 can mexican style corn
1 lb chicken
1 Tbsp taco Seasoning
2 Cups uncooked instant white rice
2 Cups chicken broth
1 1/2 cups salsa
2 tbsp cilantro
1 cup shredded cheese

1. Add 1 tbsp of the oil to skillet; heat over medium-heat heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until carmaelized on one side. Remove from skillet; set aside.
2. As corn cooks, cut chicken into 1 in pieces. Combine chicken and seasoning mix in bowel. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
3. Add remaining 1 tbsp oil to skillet. Add rice; stir untl well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantor.
4. To serve sppoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Skillet Lasagna

1 jar marinara sauce
3 cups water
8 oz lasagna noodles
1 lb ground beef or sausage
2 garlic cloves, pressed
2 oz Parmesan cheese
2 Tbsp chopped parsley, divided
1 cup ricotta cheese(I actually just use cottage cheese because i usually have that on hand)
1/2 cup shredded mozzarella cheese
1/4 tsp pepper

1. Combine sauce and water in skillet. Cover; bring to a boil.
2. Meantime, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
3. As noodles cook, place meat into skillet; cook and stir over medium high heat 6-8 minutes or until cooked through. Add pressed garlic; cook 1 minute. Remove from heat. Stir meat into noodles and sauce.
4. Meanwhile, grate Parmesan cheese. Chop parsley; Set aside 1 Tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in a bowl. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3-5 minutes or until cheese is melted.

This is fast, easy and my whole family really likes it.

Spinach Salad - At. Pam

Spinach Salad



2 bunches of Spinach (1 bag)

2 cans Mandarin Oranges

1 Red apple (dipped in lemon juice)

¾ Cup Craisins

1 Cup Pecan pieces-sugared

4 Tablespoons of brown sugar

1 Cup Pecan pieces

Put in saucepan on med-high heat—stirring constantly until sugar melts—cool before adding to salad

Optional ingredients:

Toasted Almonds

1 Cucumber

Sliced red onion



Dressing: (Make dressing and toss salad just before serving)

1 Cup Olive Oil

½ Cup Granulated Sugar

½ Cup Apple Cider Vinegar

2 Tablespoons finely chopped white onion

½ Teaspoon Paprika

½ Teaspoon Worcestershire Sauce

1 Tablespoon Poppy Seed

Chocolate Cake

1 box yellow cake mix
1 5oz box instant chocolate pudding
1/2 cup sugar
1 cup sour cream
3/4 cup oil
3/4 cup water
4 eggs
1 cup milk chocolate chips

Preheat oven to 350 degrees. Grease bundt pan. Mix all ingredients according to cake mix directions. Fold in chocolate chips. Bake for 55-60 minutes. Cool then invert cake and dust with powdered sugar. Serve with vanilla ice cream---Yummy Very moist

Caramel Bars

CRUST:
3/4 cup melted butter
1 cup flour
1 cup oatmeal
3/4 cup brown sugar
1 tsp soda

TOPPING:
caramels (32 pkg)
3 Tbsp butter
3 Tbsp cream

Bag of milk chocolate chips

Mix all of the crust ingredients and press 2/3rds of the crust mixture in a 13 X 9 greased pan, it looks really thin and bare but id does cook up, don't worry. Bake for 10 minutes at 350. Melt caramels, butter and cream in pan. Pour over baked crust. Sprinkle chocolate chips over the caramel and top with the remaining crust mixture (just sprinkle over it). Bake 15 minutes at 350.

Snake Bite House Salad

The Snake Bite Restaurant in downtown Idaho Falls has a wonderful house salad. It is my favorite lunch. There are two parts to the salad the most important is the Cranberry Salsa that is also good on a turkey or chicken sandwich.

Cranberry Salsa
(makes enough to use with 4-6 salads, and you'll have some to keep for up to one week)
2 cups dried sweetened cranberries, plumped up in a saucepan with just enough water to cover; when it boils, remove from heat and set aside.
1/2 medium white onion
6 or more full sprigs and stems of cilantro, well rinsed to remove all sand
Juice of 1/2 fresh lemon
Cut both ends off the onion, peel and finely dice. Add to a mixing bowl. Chop off the ends of the cilantro stems, then chop the leafs and tender stems (they're too flavorful to discard). Add to bowl along with lemon juice. Pour the cranberries and liquid into the bowl, mixing well. Let cool and refrigerate. Salsa can be served warm, but don't reheat after it's been refrigerated.

Snake Bite Balsamic Vinaigrette
(make as much as you'd like, using a ratio of 3 parts olive oil to 1 part balsamic vinegar)
Dijon mustard, 1-2 tablespoons for every 3 units of oil
Balsamic vinegar
Fresh whole garlic cloves (number depends on your preference)
Extra virgin olive oil
Sugar, few pinches
In a food processor, add garlic cloves and finely chop. Add your proportions of balsamic, oil and mustard. Process until it thickens and becomes a beautiful mahogany brown in color. It should be fairly thick, just slightly thinner than the prepared Dijon. If it's too thick, add a little water to the processor and whirl briefly. The vinaigrette stores well in the refrigerator

Salad
(6 to 8 ounces of greens is about right for four)
Mix your preferred amount of dressing into the greens) (or serve on the side) Thinly slice about 1/2 cucumber or zuchini and criss cross into shoestrings and sprinkle on top of the greens. Add desired amounts of Blue Cheese and last cranberry salsa.

You can add cooked sliced chicken or shrimp before you add the cucumber. I like the chicken warm.

Ravioli with Spinach and Bacon

20 - Minute Meal

1 lb ravioli (fresh or frozen)
6 slices bacon
2 Tablespoons olive oil
2 cloves garlic, chopped
2 bunches fresh spinach, thick stems removed (about 8 cups)
salt and black pepper
1 tablespoon fresh lemon juice

Cook the ravioli according to the package directions. Drain and divide among bowls.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes, transfer to a paper towel-lined plate. Crumble

Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

Stir the bacon and lemon juice into spinach. Spoon the mixture over the ravioli.

YUMMY

Zesty Chicken Enchiladas

Tyra and I made this making our own tomatillos sauce from fresh tomatillos. It was easy, tasty, and fun to make

Hands-on time: 35 minutes Total time: 55 minutes serves 4
Tomatillos resembles small green tomatoes with papery outer skins and a delicious tart flavor. Can't find them? Try a shortcut version of the sauce by mixing a 16 -ounce jar of mild green salsa with 1 cup of cream.

1 tablespoon canola oil
1 pound tomatillos (papery skins removed). chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 2-to 21/2 pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 - 6 inch corn tortillas
salsa

Heat oven to 400 degrees Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl combine the chicken, tomatoes, 1 cup of cheese, 1/2 cup of the tomtillo sauce, and 1/2 teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9X13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with salsa or Pico de Gallo

Beef Stroganoff

3-4 lbs. roast
2 cans Cream of Chicken soup
2 cans Cream of Celery soup
1 pkg. dry onion soup mix
1 1/2 cup sour cream

Brown roast, mix soups together, pour over roast in crock pot. Cook on low 8-10 hours. Stir in sour cream 1 hour before serving over noodles or rice.

This recipe makes a lot! I made it with a roast that was just over 2 lbs, and it make 10+ servings. This has the best flavor and everyone who tasted it loved it.

Orange Rolls

Fast, easy, and oh, so yummy.

1/2 cup butter, melted
1/2 cup sugar
1 orange peel, grated
18 frozen dinner rolls
1 recipe Orange Glaze (see below)

Combine melted butter, sugar, and grated orange peel in a bowl. Dip rolls in mixture and place in muffin tins. Allow to rise for three hours. Bake at 350 for 10-15 minutes or until lightly browned. Frost with Orange Glaze while still warm. Makes 18 rolls.

Orange Glaze
1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons orange juice

Mix ingredients together.

Delicious Turkey Burgers

1.5 pounds ground turkey

1 clove garlic minced

1/8 cup diced onion

1/8- 1/4 cup diced parsley

1 egg

1/4 cup bread crumbs.

Mix ingredients together and make patties. I make sliders or mini burgers I can get about 10 out of this. It is the  perfect amount of food for kids or adults with salad. I grill them on my Foreman grill it is fast and easy. For the sliders I slice a baguette brush with olive oil and toast both sides in the oven. I use the baguette slices instead of a bun, with pesto and mozzarella on the burgers for an Italian burger. You could put anything you like on them. They are moist and have lots of flavor so they don't need a lot of condiments.

I make a whole batch and then either freeze or refrigerate those that I don't use. They are easy to pull out and just throw on the grill for a fast, healthy meal.

Baked Pork Cutlets

2 cups finely crushed Ritz cracker crumbs
1/4 cup grated Parmesan cheese
2 teaspoons garlic salt
1/2 teaspoon dried sage
6 boneless pork chops
1 cup plain yogurt (sour cream works, too)

In a medium-sized bowl combine cracker crumbs, Parmesan cheese, garlic salt, and sage; set aside. Coat each pork cutlet with yogurt, then dip both sides into crumbs. Place in greased baking dish. Bake at 350 for about 45 minutes. Makes 6 servings.

Husband's Delight

Strange name, good recipe, fun twist on lasagne.

1 lb. ground beef
garlic salt (few sprinkles)
1 tsp. salt
1 tsp. sugar
pepper
2 small cans tomato sauce
2 green onions, finely chopped
1-8 oz. pkg. noodles, cooked
4 oz. cream cheese
1 cup sour cream
1/2 cup grated cheddar cheese

Brown beef and add garlic salt, salt, sugar, pepper and sauce. Cover and simmer for 15 minutes. Mix onions with cream cheese and sour cream. Grease baking dish lightly. Layer half noodles, half meat sauce and half sour cream sauce in baking dish. Repeat. Top with grated cheese. Bake 20 minutes at 350. Best mixed the day before serving.

Here's a good combo we had for dinner today served with french bread. I thought these were yummy recipes and I think everyone else did, too (at least they said they liked dinner). Hope it helps!


Winter Fruit Salad with Lemon Poppyseed Dressing

1/2 c. white sugar 4 oz. shredded Swiss cheese
1/2 c. lemon juice 1 c. cashews (or almonds)
2 tsp. diced onion 1/4 c. craisins
1 tsp. Dijon-style mustard 1 apple, diced
1/2 tsp. salt 1 pear, diced
2/3 c. vegetable oil
1 tbsp. poppy seeds
1 head romaine lettuce, torn
(bagged lettuce is great)

1. In a blender, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

2. In a large bowl, combine the lettuce, cheese, cashews, craisins, apple and pear. Toss, then pour dressing over salad just before serving and toss to coat.

(It could be done without the cheese, as I am not a big Swiss cheese fan. It also tasted good with pomegranate seeds mixed in.)


Hearty Potato Soup

6 potatoes, peeled & diced small
2 medium onions, diced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2-14 1/2 oz. cans chicken broth
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 C. flour
1 1/2 C. half-and-half

Combine everything in crock, but flour and half-and-half. Cook on high for 3 hours or until veggies are tender (6-7 hours on low works, too). Mix together flour and half-and-half, stir into soup. Cover; cook 30 minutes or until thoroughly heated.

Even my "potato hater" ate this one. We told him it was lump soup, the potatoes being the lumps, and he gobbled it down. Go figure.

Stuck

I am in need of some new recipes so so so bad. We have the same stuff over and over and it is getting old and annoying? Does anyone have any suggestions for me? Please Please post some new recipes if you have them.