Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.

Salsa Chicken

This is a SUPER easy recipie that you can put in the crock pot in the morning and enjoy in the evening. You can eat this like burritos, and add beans and rice. It is a yummy fast meal!

Salsa Chicken

In crock pot combine: 3-4 chicken breasts
1 large bottle of salsa
1 taco seasoning mix (I would use a bit less than the entire thing.)

Cook in crockpot for 6-8 hours on low. Shred chicken and mix together.
ENJOY!

Taco Soup

This is probably one of the easiest soup recipes I know.

Ingredients
1 can corn
1 can diced tomatoes
1 small can olives
1/2 lb. ground beef
(Beans and other ingredients could be added too)

Seasoning:
1 T. Chili powder
1/4 t. oregano
1/4 t. red pepper flakes
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. paprika
1 t. salt
1 t. pepper

1. Brown hamburger and drain.
2. In a 2 quart sauce pan combine corn, tomatoes, olives INCLUDING the liquid from the can
3. Add hamburger to sauce pan
4. Combine seasoning in a small bowl and add to pan. (I usually just add about 2 Tablespoons)

We eat them with pan fried tortillas or quesadillas.

Either It's Been Way Too Long, Or This Is Damn Good Dip!

It's been forever since I've had a good 7 layer bean dip. I've been trying to eat a lot healthier, and I ran across this recipe for HEALTHY bean dip and thought I'd try it... although I normally scoff at low fat cheese because it's just... gross. But not grouped with the following (forgive my ugly microwave in the pic):

3 C (2 cans) black beans
8 tsp EVOO
12 T fat free sour cream
12 T low sodium salsa
4 T chopped green onion
8 oz reduced fat cheddar
cilantro

Mash beans and olive oil (I used a meat masher) and spread it in the bottom of your dish.
Spread on sour cream.
Spread on salsa.
Layer onion, then cheddar.
Sprinkle with cilantro

This serves 4. You can dip chips into it (Baked Tostitos Scoops, in keeping with the healthy theme) or... dump it on a pile of romaine lettuce for a mexi-salad. You don't even need dressing.

Yummy Mexican Casserolle

Hi there, my name is Christine, I got added a bit back, but it was right before I went on a family vacation, and havent' had a chance to post yet! I am a mother of 4.5 kids (#5 due early Dec/Late NOv) and have been married for almost 10 years. I love to try new recipes and I am always in search of new things to try.

Here's one I came up with last night when I didn't have anything set for dinner and I just had various left over stuff I hadn't used in meals earlier in the week. It turned out so good and the kids loved it!!

Ingredients:
1 box Spanish Rice Rice a Roni (and the can of tomatoes needed to prepare it)
1 lb ground beef
1/2-3/4 of a bag of frozen corn
1 can sliced olives
1 pkg taco seasoning
abt 1 cup shredded cheddar cheese
1-2 green onions, sliced (using both the green and white parts)

tortilla chips or make your own fried tortilla strips (I like the home made tortilla strips better, they are super easy to make! I'll inclued directions at the bottom of the post)
1.Preheat oven to 350
2. Prepare Rice a Roni as label instructs (though I usually use a little less butter to save on fat)
3. Brown ground beef and season either with Taco seasoning, or however you like your meat for tacos
4. When both of these ingredients are done you start to layer the ingredients in a casserolle dish (an oval shaped one is nice, as it usually gives you a little more horizontal space) in this order:
Rice
Corn
Ground Beef
olives
Green Onions
Cheese

Place in oven for 10-15 minutes (until cheese is melted and corn is warmed through)

When casserolle is done serve with the chips or tortilla strips on top.

Tortilla strips:

Fill bottom of a small frying pan with about 1/2 inch of oil (I use canola, but any vegi oil will work great). Place over medium heat. Cut Corn tortillas to desired size (I usually cut each tortilla in half then slice about 1/3 inch slices). Oil is ready when you put the end of a tortilla in oil and the oil bubbles up around the tortilla. Add a small handful of the strips to the oil and fry until they start to darken (but not too dark!, just a little golden), Remove from the oil and let drain on a paper towel, immediately salt. These are also perfect to serve with taco salads, taco soups, chili, etc!

Sorry, no photo this time. Next time I post I will try to have a photo of the food!

3 Meals from one Roast

At our house we have a hard time eating an entire roast between the two of us. And we both have a hard time having "left-overs." So this is what I like to do with our roasts. We don't necessarily eat the beef day after day... sometimes we even freeze the left over beef for a later date.

Day 1

Roast Beef

3-4 lb. Pot Roast (I really like Chuck Roasts and Rump Roasts)
2 packets Au Jus gravy mix
1 T. vegetable oil

1. Prepare 1 packet Au Jus gravy mix according to directions on packet.
2. Quickly brown all sides of the roast with vegetable oil in a heated skillet. This is essential for a juicy roast.
3. Place roast in crock pot (or deep casserole dish if you're using the oven) and pour Au Jus over the roast. Cook on Low heat (about 200 degrees in the oven) for 6-8 hours or until roast is tender.

Serve with streamed carrots and mashed potatoes. Shred the left-over roast, store in the fridge with the 2nd mixed packet of Au Jus gravy.

Day 2

Cafe-Rio-Wanna-Be Tacos

1/2 of the left-over shredded roast
4-6 flour tortillas
1/2 c. shredded Monterrey Jack cheese
Melted butter
Salt
Taco Condiments

1. Using a frying pan, lightly butter both sides of a tortilla. Sprinkle lightly with salt. Brown tortillas until they are a light golden brown. Continue with all tortillas, placing warmed tortillas on a plate.
2. Warm beef in the microwave.
3. Sprinkle warmed tortillas with cheese. Layer with your favorite taco condiments.

Store left-over beef in the fridge or freezer.

Day 3

Beef Enchiladas

Left-over beef
8-10 tortillas
1 can Green Chili Enchilada Sauce
1-2 c. mix of Monterrey Jack, mozzarella, and cheddar cheeses
1 box Spanish or Mexican rice
1 10 oz. can beans (optional)

1. Warm beef in the microwave. Then warm tortillas.
2. On each tortilla layer beef, rice, cheese, and beans. Roll to form enchilada or burrito shape.
3. Place rolled tortillas in an 8X8 or 9X13 casserole dish, depending on how much you are making. Pour green sauce over the tortillas and follow with more cheese.
4. Bake in oven at 350 degrees for 20-25 minutes.

Sweet Pork Fajitas

Another fantastic pork loin recipe! I just throw all the ingredients into the crock pot and dinner is ready when I get home.

You'll Need
1 pork loin
1 can "Chipotle Peppers in Adobo Sauce"
1 can pineapple chunks
1 liter Coke (don't use Diet Coke)
1 1/2 C sugar
1 tsp crushed garlic
1 tsp ground mustard
1/2 tsp ground cumin

Instructions
1. Strain the peppers over your crock pot by pouring the Coke over the peppers while they're in a strainer. (You only want the sauce the peppers have been canned with) Trust me, you don't want to just dump the entire can of chipolte peppers into the crock pot. The heat will kill you. But, if you're very brave, leave one of the pepper in the pot. But only if you're very brave and have a tongue of steel.

2. Now add the sugar, garlic, mustard, cumin, pineapple

3. Add the pork loin

4. Let it cook on high for about 6 hours. (or low for 8-10)

5. Pull the loin apart with forks (you might have to remove it from the pot to do so) and then let it simmer a bit longer in the crock pot to soak up the juices.

6. You'll want to strain him before serving.. FYI

Goes great with:

Warm Tortillas
Roasted Red Pepper
Sauteed Onions
Sour Cream
Peach Mango Salsa (THE BEST!!)
Shredded Colby Jack Cheese
Olives
Lettuce

Cafe Rio Recipes

A cooking lady come to our Enrichment with these recipes. She has studied it out and feels these are as close as she can come to the actual dishes. I ate the salad & salad dressing, and I must say, she is pretty darn close!

Chicken Garlic Lime Marinade
*1/4 c. olive oil
*6 Tbl soy sauce
*1/4 c. red wine vinegar
*6 Tbls Worcestershire sauce
*juice from 2 fresh limes
*1 tsp salt
*1 1/2 tsp black pepper
*cloves of crushed fresh garlic
*6 boneless skinless chicken breasts

In a large resealable bag, blend all in bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Cafe Rosie Chicken Salad
1 pkg lettuce salad
1 pkg Romaine salad
1/2 bunch fresh cilantro (optional)
1 1/2 cups of Romano cheese
Zaterain's Black Bean Rice Mix (prepared as directed)
2 cans black beans, rinsed
Fresh lime slices (optional)
Grilled chicken breasts
Avocado (optional)
Deep fried CORN tortilla chips
Tomatillo dressing
Flour tortillas

Warm or lightly fry the flour tortilla, place warm tortilla in a large serving bowl & layer as follows:
-Cooked rice
-Black beans
-Grilled chicken.
-Lettuce/Romaine mixture.
Place corn tortillas strips on top. Sprinkle generously with Romano cheese. Add a few limes, cilantro, and avocado slices around blow. Allow guests to pour their own dressing.

Rosie's Tomatillo Dressing
You will need:
1 hot pepper
2 medium tomatillo's, cut into bite size pieces
1/2 bunch fresh cilantro
Juice from 1 fresh lime
3/4 jar of Ranch dressing (Kraft Peppercorn ranch is good to use)
Salt to taste

Pour Ranch dressing in blender, add the tomatillo pieces and cilantro. Blend on high for about 1 minute, or until the sauce is smooth. Pour in the lime juice & blend again. Salt to taste. Keep any leftovers in the refrigerator.

*This dressing is better "aged" for at least 2-3 hours before serving, so the Ranch flavor has a chance to "chill out", and it also allows the tomatillo's flavor to come out.

Tres Leches Cake
Butter (to coat your pan)
6 large eggs
1 c. sugar
1 c. sifted flour
12 oz. can coconut milk
12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 tsp baking soda
1 tsp vanilla
Whipped cream
Optional: fresh coconut, strawberries, & kiwi with whipped cream for garnish.

Preheat oven to 350. Use a buttered GLASS 9x13 pan.
Beat whites to a soft peak. In a separate bowl, whip sugar & egg yolks to a froth. Gently fold in the egg whites to the yolk & sugar mixture, DO NOT mix or beat in completely. Sift flour & baking soda. Fold into egg mixture, mixing gently until mix is even and no flour is showing. DO NOT BEAT TO SMOOTH! Spoon into greased pan. Bake cake until golden brown & cake pulls from side... about 20-30 minutes. When cooked & slightly cooled, take a small knife & scrape a tiny layer of the cake off. Combine all the milks in a bowl, whisk to combine. Pour over cake & cover with plastic spoon. Allow cake to cool in fridge at least 2 hours, but 1 day is preferred. Serve with whipped cream & fresh fruit.

Hump Day Chicken Enchilada Casserole

(Pictures coming later tonight)
You can make this as easy or as hard as you want to. The hard way? Thaw, cook, and shred your own chicken; grate your own cheese; etc. The easy way? Buy the ready to eat bags of Tyson chicken (found next to the tuna fresh packs, about 8 oz. each); buy a pre-shredded bag of cheddar cheese.

Chicken Enchilada Casserole

2 cans Cream of Mushroom Soup
2 cans Cream of Chicken Soup
1/2 c. milk
1 pkg. Large tortillas
2 bags of ready to eat Tyson Chicken
8 oz. cheddar cheese
Favorite enchilada extras: green onions, enchilada sauce, olives

1. Preheat oven to 350 degrees. In a small bowl mix the cream of mushroom and cream of chicken soups and the 1/2 c. milk. I like to use a whisk to do this. This was a lot easier for me to eat when I was pregnant if I poured to soups through a strainer first (to remove the mushroom and chicken chunks).

2. In a 9 X 13 casserole dish place a layer of tortilla strips (rip them by hand) on the bottom, followed by a layer of the soup mixture, chicken, and cheddar cheese. Repeat layering until 4 layers high or to desired height.

3. Bake at 350 degrees for 20 minutes, or until cheese is bubbly.

Happy Hump Day Apple Quessadilla

When I first found this recipe I thought it sounded really wierd, but we decided to give them a try and they were a big hit! Wish I had a pciture 'cause they're pretty too :)

INGREDIENTS:

2 medium tart apples, sliced
1 cup diced, cooked chicken breast
1/2 cup shredded Cheddar cheese (I like a little extra)
1/2 cup shredded part-skim mozzarella cheese (again, a little extra cheese never hurts)
1/2 cup fresh, canned or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 (8 inch) flour tortillas
3/4 cup shredded lettuce
3/4 cup salsa
Sour cream

DIRECTIONS
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 8-10 minutes or until golden brown.
Carefully turn quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges; serve with lettuce, salsa and sour cream.

Tortilla Lime Soup (Cafe Rio Soup)

This recipe probably still needs a little tweaking, but it's pretty darn close to Cafe Rio's soup (For all you Utahns!).

Ingredients:
12-15 cups chicken stock (and 12-15 cups of water)
2-3 boneless, skinless chicken breasts
1 onion diced
3 cloves garlic, minced
Salt to taste
Pepper to taste
Crushed red pepper (1/2 tsp)

Put these ingredients in crock pot and cook for at least 6 hours. At this point, you may have to strain chicken stock to clarify it. (Or you can add cooked chicken at the end if preferred.) When done or get home at night, boil diced carrots and celery in 2 -3 cups chicken stock, until tender, about 8 minutes. Then dump stock, carrot, celery into crock pot.

Then add the following:
Can of rinsed black beans
Juice from 3 limes.
Chopped jalapeno pepper (1/2 of small one with seeds removed)
Let cook for few minutes after adding lime juice, beans and jalapeno pepper (10 min).

Pour soup into individual bowls and then garnish with the following:
Chopped green onion
Chopped cilantro
Diced tomatoes
Wedge of lime
Avocados
Jack Cheese
Crispy fried corn tortilla strips (get small corn tortillas, cut into strips, deep fry in pan, add salt)

Enjoy!

Hump Day Dinner

Last night I realized that I really don't look forward to Wednesday very often. I thought it might be kind of fun for us to post Hump Day Dinners every Wednesday morning. Of course, nobody is obligated to make the dinner when it's posted, and I don't know about all of you, but by Wednesday night I get a little stumped about what to serve for dinner. I thought I'd give it a try this week...

Easy Navajo Tacos

(Makes 4 pieces of fry bread)

1 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. warm water
Vegetable oil
1 lb. meat (chicken, ground beef, steak, etc.)
1 pkg. taco seasoning
Taco toppings: tomatoes, onions, lettuce, cheese, sour cream, etc.
1. Mix flour, baking powder, and salt in a medium bowl with a whisk.Add water slowly while mixing the dough with your hands. When the dough is sticky enough to roll into a smooth ball it is just right.If it seems too sticky add a little flour, if it seems too tough add a little water.

2. Roll dough into four round pieces. Take one piece of dough at a time and slowly flatten it, keeping the round shape. Gently place in a frying pan of warm oil. (YES, I'm including pictures on how to fry something in oil because until a little while ago I had no idea what it meant to put something into "melted oil." You know you have the temperature of the oil just right when little bubbles surround the dough).Turn after 2-3 minutes so it is browned lightly on both sides.Place cooked fry bread on a plate covered in paper towels. Separate each piece with a paper towel in between. (The great thing about the fry bread is that it stays warm for a long time...giving you a chance to finish gathering toppings and cooking meat).

3. In a separate pan prepare meat (cut chicken or steak into pieces first). Cook through (about 5-10 minutes). Add taco seasoning as directed on package.

4. Serve fry bread topped with seasoned meat and your choice of toppings.

Sorry there's no picture of the finished product because 1) my dishes are hideous, and 2) the only topping we had in our cupboards and fridge was cheese...it didn't look as good as it tasted.

What do you think? Would this be a fun thing to do each Wednesday? Does anyone want to volunteer to make next week's meal???