Okay, for all you locals out there, you have probably been to the Coppermill and had their Potato Au Gratin Soup. It's my absolute fav. I have a recipe for potato soup, so I tweaked it a little, and tried to come up with my own au gratin soup, and it was yummy!
Here is what I did
2/3 cup margarine or butter (which ever you prefer)
2/3 cup flour
5 cups milk
1 14.5 oz can chicken broth
4 baked potatos, cooled, peeled and cut up in cubes
4 green onions
cooked Ham (you can buy the packages at the store that are all cubed up, or if you want a killer yummy soup, use left over real ham off the bone-it just tastes better!)Add as much as you want.
1 1/2 -2 cups shredded cheese (Again, I went for 2 cups, it made it really creamy) and for this kind of soup, don't buy the cheap cheese, the better quality of cheese you buy, the better the soup will taste. Tillamook is my fav!
1 cup sour cream
Salt and Pepper
Parsley
And if you want to get real adventurous, add some cooked and crumbled bacon, yum
I cooked my baked potatos the night before, it made the soup quick and easy to make the next day.
Melt butter/margarine over medium heat. Whisk in flour and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Add chicken broth. Bring to light boil, stirring constantly. Reduce heat and simmer 10 minutes. Mix in ham, bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Garnish with parsley and serve with hot bread.
Tuesday, November 8, 2011
Wednesday, October 19, 2011
Chicken Pot Pie
The only Chicken Pot Pie I can ever remember eating as a kid, are those nasty frozed ones from the grocery store. My husband loves them, so I thought I would try to make one. Lots of the ones I found online have tons of butter and fat, so I thought I would try to come up with something delicious but not as high calorie. And since I am going off of memory with this recipe (that can be a scary thing)..I hope I haven't forgot anything!
Ingredients:
2 pie crusts-let's be honest, I went straight to the freezer section and picked one up!
3 Tbsp. butter
1/3 cup onion, chopped
salt and pepper
1/3 cup flour
1 14 oz. can chicken broth
1 14 oz. can cream of chicken soup (it can be the 98% fat free)
1/4 can full of milk
3 cups cubed or shredded cooked chicken or turkey
2 1/2-3 cups favorite veggie blend (I like the country veggie blend, but use whatever your family will eat)
Over medium heat melt butter, throw in chopped onions, sprinkle with salt and fresh ground pepper and cook until onion is tender. Add flour and whisk-don't let it get too brown or burn, as soon as it's pasty, add the chicken broth and whisk in. Then add cream of chicken and whisk. Let it cook over medium heat until it starts to come to a low boil and thickens up. Add chicken and frozen veggies.
Prepare your pie crusts according to directions on packet.
Spray pie pan with nonstick spray. Place a pie crust layer on bottom. Fill it with chicken and veggie mixture. Place another pie crust on top and seal around the edges.
Cook according to pie directions for 30-40 minutes. Covering the sides of the pie crust with foil 20 minutes into baking.
Let sit 15 minutes to let gravy thicken up and cool down.
Enjoy.
Ingredients:
2 pie crusts-let's be honest, I went straight to the freezer section and picked one up!
3 Tbsp. butter
1/3 cup onion, chopped
salt and pepper
1/3 cup flour
1 14 oz. can chicken broth
1 14 oz. can cream of chicken soup (it can be the 98% fat free)
1/4 can full of milk
3 cups cubed or shredded cooked chicken or turkey
2 1/2-3 cups favorite veggie blend (I like the country veggie blend, but use whatever your family will eat)
Over medium heat melt butter, throw in chopped onions, sprinkle with salt and fresh ground pepper and cook until onion is tender. Add flour and whisk-don't let it get too brown or burn, as soon as it's pasty, add the chicken broth and whisk in. Then add cream of chicken and whisk. Let it cook over medium heat until it starts to come to a low boil and thickens up. Add chicken and frozen veggies.
Prepare your pie crusts according to directions on packet.
Spray pie pan with nonstick spray. Place a pie crust layer on bottom. Fill it with chicken and veggie mixture. Place another pie crust on top and seal around the edges.
Cook according to pie directions for 30-40 minutes. Covering the sides of the pie crust with foil 20 minutes into baking.
Let sit 15 minutes to let gravy thicken up and cool down.
Enjoy.
Queso Dip
Zane, this is for you!!
Velveeta cheese
1 can HOT chilli with meat
Cube the Velveeta and add chilli and constantly stir over med heat until all melted. Serve with chips.
This tastes just like Chilli's queso dip, you will love it!
Velveeta cheese
1 can HOT chilli with meat
Cube the Velveeta and add chilli and constantly stir over med heat until all melted. Serve with chips.
This tastes just like Chilli's queso dip, you will love it!
Sunday, September 25, 2011
Peach Crisp
I have a huge box of AMAZING yummy peaches from Brighan City. I have to use them before they all go ripe at the same time. So today I made peach crisp...it's a lot like my apple crisp and my family loved it. YUMMY, you have to try it.
Start by spraying a 13x9 pan and pre heating the oven to 350 degrees.
What you need:
6-8 ripe peaches, peeled and cut up (enough to cover the bottome of a 13x9 pan)
sugar to sprinkle over the top of the peaches
For crisp:
1 cup flour
1 cup brown sugar
1/4 tsp. baking soda
1/4 tsp. salt
1 cup instant oatmeal
1/4 tsp. baking powder
2/3 cup Sugar
1 cube butter, cubed
On top of crisp:
cinnamon
1/4 tsp. nutmeg
2 Tbps. butter, cubed
Cover the 13x9 pan with cubes peaches. Sprinkle enough sugar to coat all the peaches. Sprinkle enough cinnamon to cover peaches lightly.
In a dish combine flour. sugar, brown sugar, oatmeal, baking soda, salt, and 1 cube butter.
Top peaches with crips mixture. Top with more cinnamon and nutmeg and another 2 Tbsp. butter
Bake at 350 for 35-45 minutes-until golden brown.
Serve with cool whip or vanilla ice cream.
Start by spraying a 13x9 pan and pre heating the oven to 350 degrees.
What you need:
6-8 ripe peaches, peeled and cut up (enough to cover the bottome of a 13x9 pan)
sugar to sprinkle over the top of the peaches
For crisp:
1 cup flour
1 cup brown sugar
1/4 tsp. baking soda
1/4 tsp. salt
1 cup instant oatmeal
1/4 tsp. baking powder
2/3 cup Sugar
1 cube butter, cubed
On top of crisp:
cinnamon
1/4 tsp. nutmeg
2 Tbps. butter, cubed
Cover the 13x9 pan with cubes peaches. Sprinkle enough sugar to coat all the peaches. Sprinkle enough cinnamon to cover peaches lightly.
In a dish combine flour. sugar, brown sugar, oatmeal, baking soda, salt, and 1 cube butter.
Top peaches with crips mixture. Top with more cinnamon and nutmeg and another 2 Tbsp. butter
Bake at 350 for 35-45 minutes-until golden brown.
Serve with cool whip or vanilla ice cream.
Wednesday, August 24, 2011
Green Chilli and Beans "a.k.a. Chilli Verde"
This is by far my favorite meal in the entire world! The cool thing about this meal is that you can make this meal and freeze it. That way if you want to have a big fiesta you can make this days or weeks in advance and pull it out when you are ready (and the flavors are so intense that no one will ever know it's been in the freezer!!)
For the Green Chilli:
8-12 Anaheim peppers (these are the long green ones-this gives it the green chilli flavor)
6-8 Jalpenos (these are the small green ones-these give the chilli the heat).
Place the peppers and jalepenos in the oven under broil. When the peppers start getting a burnt looked, then flip them to the other side and let the other side char. When they are charred on all sides, remove them from the oven and place them in ziplock bags, and let them "sweat" this takes about 30 minutes-so they cool down.
Remove from ziplock bags and remove the stems and peel off the skin of each pepper and jalepeno. **Note: you may want to use gloves because when removing the skin-the heat is so intense with these peppers your skin can physically feel like it's burning.
Take the jalapenos and peppers and place them in a blender and blend with a tiny bit of water. I blend so the peppers are no longer chunky-but not overly runny. You can pick the consistency. Add enough water to make the consitency you prefer.
For the chilli:
Cut up about 4 pounds of a boneless beef or pork roast into bite sized pieces. Or you can buy the stew meat that's already cut up (but it's more expensive). Brown in large pan and add 1 chopped onion, 4 cloves of minced garlic and 1 tsp. salt. Cook uncovered until the liquid from the meat is gone and meat is browned (this takes about 20-30 minutes for the liquid to absorb). Add enough flour to coat all the meat and sir it around. At this point pour 4 cups of the green chilli blended sauce in with the meat. Slowly add another cup at a time (tasting each time) until you reach the desired "hotness" of your chilli. Whatever chilli blend that is left over you can freeze for your next chilli batch. If you need to add a little water to the chilli so it's not so thick, do so.
Pour in a crock pot and cook on low all day and let all those flavors soak up. Or on High for a few hours.
Serve with refried beans and homemade tortillas....I promise you will love this recipe!!!!
Refried Beans:
Buy a bag of Pinto Beans
Soak in a bowl of water overnight.
Rinse and drain next morning
Pour into crock pot with amount of water it says on the bag
Add 1-2 Tbsp. salt depending on size of pinto bag.
Cook on low all day.
-Serve whole or to make the refried beans
Remove beans from crock pot-put in pan on stove-mash with a masher and add some bean juice and shredded cheese and mix until you get the perfect refried bean texture.
***Place leftover chilli and beans in old cool whip bowls and stick in freezer. Pull out and reheat when you want easy leftovers!!
For the Green Chilli:
8-12 Anaheim peppers (these are the long green ones-this gives it the green chilli flavor)
6-8 Jalpenos (these are the small green ones-these give the chilli the heat).
Place the peppers and jalepenos in the oven under broil. When the peppers start getting a burnt looked, then flip them to the other side and let the other side char. When they are charred on all sides, remove them from the oven and place them in ziplock bags, and let them "sweat" this takes about 30 minutes-so they cool down.
Remove from ziplock bags and remove the stems and peel off the skin of each pepper and jalepeno. **Note: you may want to use gloves because when removing the skin-the heat is so intense with these peppers your skin can physically feel like it's burning.
Take the jalapenos and peppers and place them in a blender and blend with a tiny bit of water. I blend so the peppers are no longer chunky-but not overly runny. You can pick the consistency. Add enough water to make the consitency you prefer.
For the chilli:
Cut up about 4 pounds of a boneless beef or pork roast into bite sized pieces. Or you can buy the stew meat that's already cut up (but it's more expensive). Brown in large pan and add 1 chopped onion, 4 cloves of minced garlic and 1 tsp. salt. Cook uncovered until the liquid from the meat is gone and meat is browned (this takes about 20-30 minutes for the liquid to absorb). Add enough flour to coat all the meat and sir it around. At this point pour 4 cups of the green chilli blended sauce in with the meat. Slowly add another cup at a time (tasting each time) until you reach the desired "hotness" of your chilli. Whatever chilli blend that is left over you can freeze for your next chilli batch. If you need to add a little water to the chilli so it's not so thick, do so.
Pour in a crock pot and cook on low all day and let all those flavors soak up. Or on High for a few hours.
Serve with refried beans and homemade tortillas....I promise you will love this recipe!!!!
Refried Beans:
Buy a bag of Pinto Beans
Soak in a bowl of water overnight.
Rinse and drain next morning
Pour into crock pot with amount of water it says on the bag
Add 1-2 Tbsp. salt depending on size of pinto bag.
Cook on low all day.
-Serve whole or to make the refried beans
Remove beans from crock pot-put in pan on stove-mash with a masher and add some bean juice and shredded cheese and mix until you get the perfect refried bean texture.
***Place leftover chilli and beans in old cool whip bowls and stick in freezer. Pull out and reheat when you want easy leftovers!!
Flour Tortillas
One of the many benefits of being married to my husband, is that his mom has taught me to make some killer homemade Mexican food-that she learned from her mother in law that is from Mexico. It's so fun to be able to make "real" Mexican food. One of my favorite things she makes is homemade tortillas. They are AMAZING. I still haven't mastered the skill of making a perfectly round tortilla because the flour ones aren't made with a tortilla press, all you need is a roller. But, even if you end up with a rectangle tortilla-the flavor is still amazing!!!
Ingredients:
4 cups flour
1 tsp. salt
1 1/2 cups warm water
1 Tbsp. baking powder
1/4 cup shortening
Combine flour with baking powder and salt. Add shortening and mix with fingers until evenly mixed. Gradually stir in enough water to make a soft dough. Knead for 5 minutes. Cover and let rest 30 minutes. Preheat an ungreased griddle or heavy skillet over med heat. Form balls and and shape each one into a really flat patty-using your hands and a roller (this will take practice!!) Once you have started rolling it out-don't form it back into a ball and try to start over it makes the dough go hard and it's ruined. Roll very thin. Place tortilla on skillet . Cook until bubbles form on top and underside is flecked with brown. Turn and cook until the other side is lightly brown. Stack tortillas and cover with a dry cloth until ready to serve. Serve immediately or store in plastic bag and reheat briefly before serving.
Makes about 12-14 tortillas
Serving Suggestions: Fill with refried beans and cheese for easy burritos. Fajitas. Or chilli. For easy Mexican desserts spread with cream cheese and a little salt. Or Butter and cinnamon and sugar. Also great for breakfast with scrambled eggs, hashbrowns and sausage and salsa for breakfast burritos.
Ingredients:
4 cups flour
1 tsp. salt
1 1/2 cups warm water
1 Tbsp. baking powder
1/4 cup shortening
Combine flour with baking powder and salt. Add shortening and mix with fingers until evenly mixed. Gradually stir in enough water to make a soft dough. Knead for 5 minutes. Cover and let rest 30 minutes. Preheat an ungreased griddle or heavy skillet over med heat. Form balls and and shape each one into a really flat patty-using your hands and a roller (this will take practice!!) Once you have started rolling it out-don't form it back into a ball and try to start over it makes the dough go hard and it's ruined. Roll very thin. Place tortilla on skillet . Cook until bubbles form on top and underside is flecked with brown. Turn and cook until the other side is lightly brown. Stack tortillas and cover with a dry cloth until ready to serve. Serve immediately or store in plastic bag and reheat briefly before serving.
Makes about 12-14 tortillas
Serving Suggestions: Fill with refried beans and cheese for easy burritos. Fajitas. Or chilli. For easy Mexican desserts spread with cream cheese and a little salt. Or Butter and cinnamon and sugar. Also great for breakfast with scrambled eggs, hashbrowns and sausage and salsa for breakfast burritos.
Wednesday, August 3, 2011
Raspberry Cream Pie
Every summer, when my in-laws go out of town, my mother in law lets me come over and pick her raspberries. We get to keep everything we pick. I have a huge bucket full, and this is what I am going to make with them. Easy and YUMMY...and not to fattening, BONUS!
1 8oz. pkg cream cheese (you can use 1/3 less fat or fat free)
1/2 tsp vanilla
1 cup raspberries
1/4 cup sugar (you can use Splenda)
19" graham crust (just buy a store bought, it's easier!!)
1 8 oz. carton of cool whip (I use the light or fat free)
Combine softened cream cheese, sugar, vanilla, mixing until well blended. Fold Cool Whip into cream cheese mixture. Mash raspberries- not alot, just so they aren't whole raspberries. Stir into cream cheese mixture. . Spoon into crust. Chill several hours or overnight. Garnish with additional raspberries if desired.
1 8oz. pkg cream cheese (you can use 1/3 less fat or fat free)
1/2 tsp vanilla
1 cup raspberries
1/4 cup sugar (you can use Splenda)
19" graham crust (just buy a store bought, it's easier!!)
1 8 oz. carton of cool whip (I use the light or fat free)
Combine softened cream cheese, sugar, vanilla, mixing until well blended. Fold Cool Whip into cream cheese mixture. Mash raspberries- not alot, just so they aren't whole raspberries. Stir into cream cheese mixture. . Spoon into crust. Chill several hours or overnight. Garnish with additional raspberries if desired.
Sunday, July 10, 2011
Lemon Cheesecake
I made this for our 4th of July BBQ...I love lemonade on a hot summer day, so when I came across this recipe for lemon cheesecake, I wanted to try it. It was sooooo yummy, you have to try it! I used 1/3 less fat cream cheese and it was still rich and yummy!
2 cups crushed Graham cracker crumbs
1 1/4 cups sugar, divided
6 Tbsp. melted butter
4 pkg. (8oz. each) Cream cheese, softened (I used 1/3 less fat)
1 cup Sour Cream (I used light)
Zest and juice from 1 lemon
4 eggs
Heat oven to 325.
Mix crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture. press remaining onto bottom of 13x9 pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
Bake 40 mins or until center is almost set. Cool completely and then refrigerate at least 4 hours before serving.
**NOTE: because it takes awhile to cool, and you want the cheesecake to be chilled in the fridge, this is a great "make the night before" recipe.
Recipe from: Kraft Philadelphia Cream Cheese
2 cups crushed Graham cracker crumbs
1 1/4 cups sugar, divided
6 Tbsp. melted butter
4 pkg. (8oz. each) Cream cheese, softened (I used 1/3 less fat)
1 cup Sour Cream (I used light)
Zest and juice from 1 lemon
4 eggs
Heat oven to 325.
Mix crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture. press remaining onto bottom of 13x9 pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
Bake 40 mins or until center is almost set. Cool completely and then refrigerate at least 4 hours before serving.
**NOTE: because it takes awhile to cool, and you want the cheesecake to be chilled in the fridge, this is a great "make the night before" recipe.
Recipe from: Kraft Philadelphia Cream Cheese
Rhubarb Apple Crisp
My neighbor brought me a HUGE bag of Rhubard and I had NO idea what to do with it. I happened to stumble across this recipe on my friend April's blog. I tried it and LOVED it...so I am sharing it with you...and I need to make sure I don't loose this recipe so I am keeping it here!! LOL!
1 cup brown sugar, packed
1 cup flour
3/4 cup rolled oats
1/2 cup melted butter
1 tsp cinnamon
3 cups sliced rhubarb
1 peeled and cubed apple (we like fuji or gala)
1 cup granulated sugar
2 tbs cornstarch
1 cup water
1 tsp vanilla
In a bowl, combine brown sugar, flour, oats, butter and cinnamon. Mix together until crumbly. Press 1/3 of it into a 8 x 8 baking dish. Top with sliced rhubarb and apple.
In a saucepan, combine granulated sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over apples and rhubarb. Top with remaining crumb mixture and bake at 350 for 50 minutes. Serve warm with ice cream or whipped topping. Enjoy
NOTE**one thing I did differently on this recipe is after I took the sugar/cornstarch mixture off the stove, I mixed the rhubard and apples into the sauce and then I spooned it over the crust, I didn't use all of the sauce, that way the sauce didn't bubble up over the top crisp..I LOVE my crisp to be extra crispy ;O)
1 cup brown sugar, packed
1 cup flour
3/4 cup rolled oats
1/2 cup melted butter
1 tsp cinnamon
3 cups sliced rhubarb
1 peeled and cubed apple (we like fuji or gala)
1 cup granulated sugar
2 tbs cornstarch
1 cup water
1 tsp vanilla
In a bowl, combine brown sugar, flour, oats, butter and cinnamon. Mix together until crumbly. Press 1/3 of it into a 8 x 8 baking dish. Top with sliced rhubarb and apple.
In a saucepan, combine granulated sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over apples and rhubarb. Top with remaining crumb mixture and bake at 350 for 50 minutes. Serve warm with ice cream or whipped topping. Enjoy
NOTE**one thing I did differently on this recipe is after I took the sugar/cornstarch mixture off the stove, I mixed the rhubard and apples into the sauce and then I spooned it over the crust, I didn't use all of the sauce, that way the sauce didn't bubble up over the top crisp..I LOVE my crisp to be extra crispy ;O)
Monday, June 20, 2011
Double Decker OREO Cheesecake
I made this little treat for Father's Day. Hello, cheesecake with OREO's in it...HEAVEN! We loved it. It does take a little bit of time, and make sure you give yourself the full 4 hours for it to chill. Enjoy!
What You Need
1 pkg. (17 oz.) OREO Chocolate Creme Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate, melted
HEAT oven to 325ºF.
PROCESS 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Thank you Craft Foods for making this amazing recipe, all credit goes your way!
Sunday, June 12, 2011
Guacamole Bacon Burgers
Well....this isn't any big fancy recipe. But, one of my new favorites!!! Chris and I use to always go to Carl's Jr. and get the Guacamole Bacon Burger. It's killer if you have never tried it. The Hernandez family has a killer Guacamole recipe, so this weekend we whipped up our own Guacamole Bacon Burgers, and they were to die for!!!! And easy easy!!
What you need:
Pre-made hamburger patties from the grocery store (easy easy!!) Grilled to perfection
Buns
Pepperjack cheese, sliced
Bacon
Gucamole, click here for the recipe
lettuce
purple onions
tomatoes
ketchup
mini dill pickles (for the side...don't put pickles on this burger...no no!!) But you have to have pickles at a BBQ, it's a must!
Grill the patties, and right before they are done put the sliced pepperjack cheese on top to melt, and then assemble the burger. You are going to love this burger!! I served it with my homemade french fries and some fresh strawberry lemonade.....love summer!!!
What you need:
Pre-made hamburger patties from the grocery store (easy easy!!) Grilled to perfection
Buns
Pepperjack cheese, sliced
Bacon
Gucamole, click here for the recipe
lettuce
purple onions
tomatoes
ketchup
mini dill pickles (for the side...don't put pickles on this burger...no no!!) But you have to have pickles at a BBQ, it's a must!
Grill the patties, and right before they are done put the sliced pepperjack cheese on top to melt, and then assemble the burger. You are going to love this burger!! I served it with my homemade french fries and some fresh strawberry lemonade.....love summer!!!
Sunday, May 15, 2011
Raspberry Cream Cheese Dip
For dinner tonight, we wanted a dessert that was a little healthy. So, I made this dip to go with a bunch of fresh fruit. It was yummy!
8 oz. cream cheese, room temperature (I used 1/3 less fat)
8 0z. container light cool whip
3, 6 oz. containers of light and fit yogurt (I used Raspberry, but you could use any flavor)
Beat cream cheese, add cool whip and yogurt and beat well.
Serve with your favorite sliced fruit. We used strawberries, apples, kiwi, mango and fresh pineapple. It was yummy and way healthier than a chocolate cake (don't get me wrong, I still need my chocolate cake too!!)
8 oz. cream cheese, room temperature (I used 1/3 less fat)
8 0z. container light cool whip
3, 6 oz. containers of light and fit yogurt (I used Raspberry, but you could use any flavor)
Beat cream cheese, add cool whip and yogurt and beat well.
Serve with your favorite sliced fruit. We used strawberries, apples, kiwi, mango and fresh pineapple. It was yummy and way healthier than a chocolate cake (don't get me wrong, I still need my chocolate cake too!!)
Tuesday, May 10, 2011
Malted Milk Smores
Tonight, my cute friend Madelyn came over to my house and taught me and our cute Beehive gals how to make these...these are killer yummy and I had to share....thanks Madelyn-these are delic!!
Sunday, May 8, 2011
Chicken Burritos
I found an amazing recipe...and I will give total credit to the amazing gals from ourbestbites.com, they also have an amazing cookbook...but they had a recipe that caught my eye and they were origanally suppose to be taquitos. The problem that I have with taquitos is they are so small, that I end up eating way to many, and then it's a portion control issue, so I took the ingredients that they suggested and bought large flour tortilas and made them into burritos and they were so yummy!
1/3 C (3 oz) cream cheese (I used 1/3 less fat)
1/4 C green salsa
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I just boil it and then run it through my food processor to make it really easy!)
1 C grated pepperjack cheese
flour tortillas
kosher salt
cooking spray
Heat oven to 425. lightly coat baking sheet with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the burritos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Then we dipped them in cilantro ranch dressing...you can find that recipe here
Recipe taken from ourbestbites.com
1/3 C (3 oz) cream cheese (I used 1/3 less fat)
1/4 C green salsa
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I just boil it and then run it through my food processor to make it really easy!)
1 C grated pepperjack cheese
flour tortillas
kosher salt
cooking spray
Heat oven to 425. lightly coat baking sheet with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the burritos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Then we dipped them in cilantro ranch dressing...you can find that recipe here
Recipe taken from ourbestbites.com
Wednesday, April 20, 2011
Oatmeal Chocolate Chunk Cookies
I LOVE easy, and these are one of my favorite cookies....this is all you do....
One bag of Betty Crocker's Oatmeal Cookie Mix (it has cinnamon in it....which is what helps make these cookies killer!!)
One bag of Betty Crocker's Oatmeal Cookie Mix (it has cinnamon in it....which is what helps make these cookies killer!!)
And...one cup of Nestle Toll House Chocolate CHUNK morsels (not chips).....We are talking CHUNKS of chocolate....I don't mess around with my chocolate!
Follow directions on back of Betty Crocker Cookie Mix...Bake!
I keep some dough in my fridge for later.....not for cooking...but for when my children are naughty and I need a spoonfull of heaven!!!
Thursday, March 24, 2011
Lemon and Feta Stuffed Chicken
I found this recipe in my Better Homes and Garden Magazine. And, I gave it a try this week, and we loved this recipe. I did change one thing, instead of reserving some of the feta to put on top after cooking the chicken, I used all of the feta and lemon peel, and stuffed the chicken breasts extra full (I probably used a little more feta than it called for, but I LOVE feta). I can't wait to try this recipe on the GRILL....yum!
Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup crumbled feta cheese
1 tsp. finely shredded lemon peel
1 Tbsp. olive oil
Directions
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine 1/4 cup of the feta cheese and the lemon peel. Spoon cheese mixture into each pocket. Sprinkle chicken with salt and pepper.
2. In a large skillet heat oil over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees F), turning once. Sprinkle with remaining feta cheese. Makes 4 servings.
Nutrition Facts
Calories 236, Total Fat(g)9, Saturated Fat(g)4, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)99, Sodium (mg)447, Carbohydrate (g)1, Total Sugar (g)1, Protein (g)35, Vitamin C (DV%)4, Calcium (DV%)36
Recipe taken from Better Homes and Garden Magazine
Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup crumbled feta cheese
1 tsp. finely shredded lemon peel
1 Tbsp. olive oil
Directions
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine 1/4 cup of the feta cheese and the lemon peel. Spoon cheese mixture into each pocket. Sprinkle chicken with salt and pepper.
2. In a large skillet heat oil over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees F), turning once. Sprinkle with remaining feta cheese. Makes 4 servings.
Nutrition Facts
Calories 236, Total Fat(g)9, Saturated Fat(g)4, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)99, Sodium (mg)447, Carbohydrate (g)1, Total Sugar (g)1, Protein (g)35, Vitamin C (DV%)4, Calcium (DV%)36
Recipe taken from Better Homes and Garden Magazine
Saturday, March 5, 2011
Lemon Basil Pasta
I got this recipe from my Better Homes and Garden Magazine this month. I tried this recipe, and I LOVE how easy it was, and how fresh it tasted with the lemon and fresh basil. Because it's such a light and healthy recipe, this is a recipe that I am going to use a lot in the summer, when it's hot and I don't feel like cooking a huge filling meal! One tip I should pass on is this recipe calls for 10 oz of linguine...I buy the 16 oz. packages, if you do the same, make sure you double the pesto sauce or it will be too dry...enjoy!!
10 oz. dried linguine or desired pasta
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
3 Tbsp. olive oil
1 cup packed fresh basil leaves
Directions
1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
Nutrition Facts
Calories452, Total Fat (g)10, Saturated Fat (g)1, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)1, Sodium (mg)648, Carbohydrate (g)75, Total Sugar (g)4, Fiber (g)9, Protein (g)18, Vitamin C (DV%)21, Calcium (DV%)10, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet
Recipe taken from Better Homes and Garden Magazine
Sunday, February 27, 2011
Carne Asada Pizza
We love going to California Pizza Kitchen in Salt Lake with Chris's family. Without fail, one of us always ends up ordering the Carne Asada Pizza..it's the best! Last month when we went we overheard one of the waiters saying this was the last day that this pizza was going to be on their menu. My mother law in and I decided that we could figure out how to make it...then she got a bright idea and googled the recipe and we found it. We made it for dinner tonight, and yum...to die for...we made a few changes along the way, I will put a note next to the things we changed. Don't get to overwhelmed by this post...for some reason California Kitchen Pizza really made this a wordy recipe. One of the best things about their pizza is their crust...it's so yum...but let's be honest, if your not up for cooking homemade dough, that premade stuff in the grocery store ain't bad....
Pizza dough recipe:
1 tsp Yeast
1/2 c Plus
1 Tbsp Warm waterm 105-110 degrees
1 1/2 c Bread flour, or all-purpose
2 tsp Sugar
1 tsp Salt
1 Tbsp Extra virgin olive oil
Plus 1tsp for coating
To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)!
Makes two 9-inch pizzas
Cilantro Pesto
1/2 cup firmly packed cilantro leaves
1/2 teaspoon serrano peppers
1 1/2 tablespoons pine nuts
1 teaspoon raw minced garlic
1/2 teaspoon lime juice
Kosher salt to taste
1/4 cup Parmesan cheese
1/3 cup olive oil
Carne Asada Marinade (or if you want to make this a quick supper...buy a frozen bag of pre-cut/cook fajita steak):
1/4 ounce chopped cilantro
3 ounces lime juice
1 ounce olive oil
1 tablespoon kosher salt
1/4 teaspoon red chile flakes
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon granulated garlic
Carne Asada Beef
1 pound raw beef (skirt steak)
Carne Asada Marinade
For the pizza
1 recipe California Pizza Kitchen Basic Pizza Dough
Cornmeal, semolina or flour for handling
1 tablespoon cilantro pesto
1 cup Monterey jack cheese (We used pepperjack, and it was great!)
20 to 25 half rings sweet white onion
1 recipe sliced Carne Asada Beef
1/2 cup canned Ortega brand chiles, cut into
1/4-inch strips, well drained
1 tablespoon chopped fresh cilantro
To make Carne Asada marinade: Combine all ingredients in a mixing bowl and set aside in the refrigerator for use with Carne Asada.
To make the pesto: Blend all the ingredients in a food processor for about 2 minutes until smooth. Set aside in the refrigerator.
To make the Carne Asada: Prepare a hot grill. Combine Carne Asada marinade with the raw beef and keep under refrigeration for one hour.
Grill the beef for 4 to 4 minutes per side. When done. remove from grill and chill thoroughly. Slice beef into 1/4 inch thick strips. Set aside in the refrigerator.
To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F, for one hour before cooking the pizzas.
Use a large spoon to spread 1 tablespoon of cilantro pesto evenly over the surface of the prepared dough within the rim.
Cover the sauced area with half the Jack cheese. Distribute half of the onions over the cheese. Distribute half of the sliced Carne Asada beef followed by half of the chiles.
Transfer the pizza to the oven. Bake until the crust is crisp and golden and the cheese in the center is bubbly, 9 to 10 minutes.
When cooked through, carefully remove the pizza from the oven. Sprinkle 1 tablespoon chopped cilantro over the hot, cheesy surface. Slice and serve.
---California Pizza Kitchen serves this pizza with a green salsa...I'm not a huge fan, so I used my Cafe Rio Tomatillo Ranch dressing to dip it in....yum!!!
Recipe taken from: California Pizza Kitchen
Pizza dough recipe:
1 tsp Yeast
1/2 c Plus
1 Tbsp Warm waterm 105-110 degrees
1 1/2 c Bread flour, or all-purpose
2 tsp Sugar
1 tsp Salt
1 Tbsp Extra virgin olive oil
Plus 1tsp for coating
To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)!
Makes two 9-inch pizzas
Cilantro Pesto
1/2 cup firmly packed cilantro leaves
1/2 teaspoon serrano peppers
1 1/2 tablespoons pine nuts
1 teaspoon raw minced garlic
1/2 teaspoon lime juice
Kosher salt to taste
1/4 cup Parmesan cheese
1/3 cup olive oil
Carne Asada Marinade (or if you want to make this a quick supper...buy a frozen bag of pre-cut/cook fajita steak):
1/4 ounce chopped cilantro
3 ounces lime juice
1 ounce olive oil
1 tablespoon kosher salt
1/4 teaspoon red chile flakes
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon granulated garlic
Carne Asada Beef
1 pound raw beef (skirt steak)
Carne Asada Marinade
For the pizza
1 recipe California Pizza Kitchen Basic Pizza Dough
Cornmeal, semolina or flour for handling
1 tablespoon cilantro pesto
1 cup Monterey jack cheese (We used pepperjack, and it was great!)
20 to 25 half rings sweet white onion
1 recipe sliced Carne Asada Beef
1/2 cup canned Ortega brand chiles, cut into
1/4-inch strips, well drained
1 tablespoon chopped fresh cilantro
To make Carne Asada marinade: Combine all ingredients in a mixing bowl and set aside in the refrigerator for use with Carne Asada.
To make the pesto: Blend all the ingredients in a food processor for about 2 minutes until smooth. Set aside in the refrigerator.
To make the Carne Asada: Prepare a hot grill. Combine Carne Asada marinade with the raw beef and keep under refrigeration for one hour.
Grill the beef for 4 to 4 minutes per side. When done. remove from grill and chill thoroughly. Slice beef into 1/4 inch thick strips. Set aside in the refrigerator.
To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F, for one hour before cooking the pizzas.
Use a large spoon to spread 1 tablespoon of cilantro pesto evenly over the surface of the prepared dough within the rim.
Cover the sauced area with half the Jack cheese. Distribute half of the onions over the cheese. Distribute half of the sliced Carne Asada beef followed by half of the chiles.
Transfer the pizza to the oven. Bake until the crust is crisp and golden and the cheese in the center is bubbly, 9 to 10 minutes.
When cooked through, carefully remove the pizza from the oven. Sprinkle 1 tablespoon chopped cilantro over the hot, cheesy surface. Slice and serve.
---California Pizza Kitchen serves this pizza with a green salsa...I'm not a huge fan, so I used my Cafe Rio Tomatillo Ranch dressing to dip it in....yum!!!
Recipe taken from: California Pizza Kitchen
Sunday, February 13, 2011
Homemade Corn Tortillas
Homemade corn and flour tortillas are THE BEST! Here is a quick tutorial on how to make the corn tortillas....my 4 yr old loves to help me make these!!
I apologize for the sideview of this picture, I was too lazy to turn it.
Start with some masa. You can find this in the Mexican/Ethnic isle. On the back of this bag, there is directions on how many to make and how much salt and water to add. It's really that easy.
Then you need a tortilla press. These are so fun. You can buy them at a mexican specialty store or online.
You roll the dough into small balls. Then you need to take a quart size ziplock bag, and cut up both sides so it opens up. You lay one side of the bag on the inside of the press, lay a ball of dough on top of it, then cover the top of the dough with the other side of the bag (so it doesn't stick to your press)
Press down and that's what makes your tortillas.
Then you can use a hot fajita skillet, a scookie skillet, or just a regular skillet and heat on med to med=high heat..Flip after about 15-30 seconds until both sides are light golden brown.
Then you throw them in a tortilla holder, I line the bottom with a paper towel and then keep one on top too. Cover and keep warm.
Have fun making these, it really is fun!
I apologize for the sideview of this picture, I was too lazy to turn it.
Start with some masa. You can find this in the Mexican/Ethnic isle. On the back of this bag, there is directions on how many to make and how much salt and water to add. It's really that easy.
Then you need a tortilla press. These are so fun. You can buy them at a mexican specialty store or online.
You roll the dough into small balls. Then you need to take a quart size ziplock bag, and cut up both sides so it opens up. You lay one side of the bag on the inside of the press, lay a ball of dough on top of it, then cover the top of the dough with the other side of the bag (so it doesn't stick to your press)Press down and that's what makes your tortillas.
Then you can use a hot fajita skillet, a scookie skillet, or just a regular skillet and heat on med to med=high heat..Flip after about 15-30 seconds until both sides are light golden brown.
Then you throw them in a tortilla holder, I line the bottom with a paper towel and then keep one on top too. Cover and keep warm.
Have fun making these, it really is fun!
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