Taco Soup

1 lb. Hamburger
1 Med. Onion - diced
2 big cans diced tomatoes
1 can beef broth
1 can corn
1 can kidney beans
1 pkg. taco seasoning

bring to boil the simmer on low for 20 mins
serve with cheese, sour cream, taco chips or tortillas

Salmon Fishcakes

1 can pink salmon
2 medium scallions
2 tsp leemon juice
1/2 tbls mayo
1/2 tbls ketchup
1 cup fresh breadcrumbs
2 tbls flour
1 egg
3/4 cup dried breadcrumbs
2 tbls vegetable oil

mix top 6 ingredients together
and mash lightly
then gently flatten in round patties.
put flour on a plate
beat egg in shallow dish
dried breadcrumbs on another plate
take each fish cake, dust with flour, then dip in egg and coat with breadcrumbs.
heat the oil in an nonstick frying pan and fry fish cakes over medium - high heat for 1 1/2 mins on each side until the turn golden brown.
blot on paper towls and cool slightly!
very good dipped in ketchup!

Chicken Dippers

2 Chicken breast halves

Marinade:

3/4 cup buttermilk

1 tsp caeser salad dressing

1 tsp soy sauce

1 smal clove garlic, crushed

1/4 tsp Paprika

1/4 tsp. dried Oregano

Breading:

5 oz bag cheese flavored potato chips

5 tbls grated Parmesan cheese

6 tbls all purpose flour

1 egg

makes enough for 4 people

bake @ 400

put Marinade ingredients in large bowl or bag and mix together very well!

cut chicken breasts into strips and place in marinade. cover and refridgerate for an hour

put chips in a large bag and crunch with hands until the become small crumbs. pour crumbs onto a large plate and mix in parmesan cheese

put flour on a plate and miz in a little pepper

beat the egg in a bowl with a tbls of cold water.

Dip the chicken in flour, egg them crumbs

Put onto a cookie sheet and repeat until all chicken strips are coated in crumbs

bake in the oven for 15 mins!

They take great with caesar salad and dipped in the caesar salad dressing or ketchup!

Chicken Pot Pie Crumble

1 1/2 lbs chicken boiled in 3 cups chicken broth and cut into bite size peices

1 medium onion diced

3 carrots, peeled and diced

1/2 cup celery, diced

3/4 cup frozen peas

salt and pepper to taste

2 cans cream of chicken soup

after can of cream of chicken empty, use that can for one can milk

1/2 cup flour

Crumble Topping:

2 c. flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled

3/4 c. Parmesan cheese

1/2 cup milk

Cheese Filled Breaded Chicken

4 chicken breasts
one 4 oz peice of swiss cheese, such as emmantaler cut into four 3 inch sticks
salt and pepper
1/2 cup all purpose flour
2 lrg eggs
3/4 cup plain dry breadcrumbs
5 tbls olive oil
2 cups broccoli florets

Preheat oven to 350

place raw chicken breasts on a work surface, gently cut thep top of the chicken breast back, and cut out a small pocket of chicken out of the breast.
insert the cheese into the pockets. put the top back over the top of the cheese.
sprinkle chicken with salt and pepper.
Place the flour in a bowl
whisk the eggs to blend in another bowl
place the breadcrubs in a third shallow bowl.
working with one breast at a time, lightly dust with flour
then dip in egg to coat
finally coat chicken breasts with breadcrumbs

place a very large oven proof constick saute pan over medium heat. Drizzle 3 tbls of olive oil into hot pan. Place the chicken breasts, tenderloin side up, in hot pan and fry for 5 mins then turn over and drizzle 2 tbls olive oil around chicken and gently shake the pan to ensure that the oil coats the bottom of the pan.

transfer pan to oven and bake chicken breasts for about 10 mins., or until the are cooke through and the cheese is melted. take out of oven and let sit for about 5 mins. While sitting, bring a large pot of water to a boil and add broccoli florets and cook for 4 mins. until broccoli is crisp-tender. Drain the broccoli and season it with salt and pepper. serve with chicken and Enjoy!!

Star shaped rice!

This is no recipe, just a fun way for kids to enjoy eating rice! when you cook the rice, just cook it a little longer to make it a little sticky. Take a cookie cutter, spray with pam, put on plate and fill with rice! pack it in there. then slowly pull of the cookie cutter! put other food around it on the plate! Emma just loved this!

Argentina Empanadas

Empanada Dough:
4 cups flour
1-2 tsp salt
2-3 tbls sugar
2 tbls butter
12 tbls veg. shortening
3/4-1 cup water
2 egg yolks

Sift flour in bowl, stir in salt and sugar
blend butter and shorening into flour mixture
whisk the egg yololks and water,
stir in with flour mixture
may need to add a few tbls water until dough is smooth
cover dough with saran wrap and fridge for 1 hr.
put dough on floured surface - roll to desired thickness
makes 10-12 large empanadas
Filling:
3 cups cooked and chopped chicken
shredded colby-mont.jack cheese
4 oz cream cheese
1/4 cup red bell pepper, chopped
1 tbls ground cumin
1 1/2 tsp salt
1/2 tsp pepper
bunch cilantro, chopped

Lightly grease baking sheet
in large bowl, combine cream cheese, peppers, cumin, salt, pepper, cilantro
roll out dough to circles
spread cream cheese mixture on dough
add chicken, shredded cheese and black beans if wanted
fold over circle dough, and smash edges with fork
place on baking sheet and bake @ 400 for 15 mins, until edges are golden brown

Serve with lettuce and fresh salsa, or pico de gallo

Curtis Stone - Spinach/Chicken and Ricotta Cannelloni

I found this wonderful book at the library and so the next couple of yummy dinners will be coming from this man, Curtis Stone!

I made my own tomto sauce, but you can just use a bottle of spaghetti sauce too! It is just to give it a yummy taste at the bottom, it is not a huge part of the meal!

Ingredients:

Béchamel Sauce:
2 tbsp butter
2 tbsp plain flour
1½ cups whole milk
Pinch of ground nutmeg, to taste

some salt and pepper to taste

Spinach And Ricotta Filling:
2 tbsp olive oil,

1 bunch fresh spinach - for meat use 1-2 chicken breast, boiled in chicken broth and shredded
1 lb ricotta cheese fresh or container by grated cheese

⅓ bunch fresh basil leaves, coarsely chopped
salt and freshly ground black pepper, (from pantry)

One bottle of prego spaghetti sause

cannelloni noodles

fresh grated parmesan cheese

Method:
To make the béchamel sauce: Melt the butter in a medium heavy saucepan over medium-low heat. Add the flour and stir for 3 minutes, or until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes, or until the sauce is smooth and thick. Season to taste with a little nutmeg, salt, and pepper.
To make the spinach and ricotta filling: Heat the oil in a large fry pan over medium heat. Add the spinach and sauté for 2 minutes, or until wilted. Transfer the wilted spinach to a colander to drain off the excess liquid. Once the spinach is cool enough to handle, squeeze the spinach to remove any excess moisture. Coarsely chop the spinach and mix it in a bowl with the ricotta and basil leaves. Season the spinach mixture to taste with salt and pepper.
To assemble the cannelloni: Preheat the oven to 425. Spoon the pasta sauce over a 13x9x2 inch baking dish. Spoon about ¼ cup of the spinach filling into one end of all the 8 cannelloni shells. Place the cannelloni over the pasta sauce. Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Sprinkle with the grated cheese, save a small amount to add on top of cannelloni prior to serving.
Bake for 30 minutes, or until the sauce bubbles and the cannelloni are heated through.

Let stand for 10 mins before serving!

Cafe Rio Sweet Pork

2 lbs pork
3 cans cherry coke - maybe a bit more!
1/4 cup brown sugar
garlic salt
1/4 cup water
1 can sliced green chilies
1 can enchilada sauce
1 cup brown sugar

-put pork in ziploc bag. add about a can and a half of coke & 1/4 cup brown sugar - marinade overnight
- drain marinade and put pork, 1/2 can coke, water, & garlic in crock pot on high for 3-4 hrs. - shred pork- remove pork and drain liquid.
-in food processor or plender, blend 1/2 can coke, chilies, enchilada sauce, and remaing brown sugar. if too thick - add coke little by little
-put pork and sauce in crock pot for 2hrs!

I marinaded it overnight, then put it in at 12:00pm before church - came home at 4:oo pm, drained and put it back in for the last two hrs. We ate dinner at 6:00pm! it was perfect and wonderful!

Homemade Mac & Cheese

1 pkg elbow macaroni noodles
1/2 cup butter - cut into chunks
1/3 big block Velveeta - cut into chunks
1 1/2 -2 cups shredded cheese
1/2 cups milk
salt & pepper to taste
Paprik ( optional )

Cook noodles according to pkg in salted water
when noodles are cooked, drain and put back into pot and put on low hear
immediatley add butter
when butter is melted add cheese and milk
keep stirring until cheese is all melted
if too think, add milk
if to thin add more cheese!

add seasoning!
Enjoy!

Lasagna Rolls, French Bread and Fall Apple Crisp!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Instead of Layering the lasagna, just take the cooked noodles, and scoop the cheese mixture onto the cooked noodles and spread along theml then roll the noddles up an dplace them in the pan, with sauce on the bottom of pan! Then Pour extra sauce on top of the noodles! Bake @ 350 for 1 hr! This is just a fun way to display lasagna!

French bread:
1/2 C. Warm water
4 1/2 tsp. Active dry yeast
1/2 tsp. Sugar
Stir the above and set aside!

2 C. Hot water
3 Tbls Sugar
2 1/2 C. Flour
2 tsp Salt
1/3 C. melted shortening
Mix Above until smooth
Add yeast mixture
Add 3 more cups flour and stir until smooth

Knead for 6-8 mins
Let rise 'til double in size- about 30 mins
form into loaves or rols
then let rise another 30 mins!
Bake @ 350 for 30 mins - until golden brown!Apple Crisp:

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with cream.

Orange Chicken

Orange Chicken

Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:
1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar (I actually added a little more brown sugar... )
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
3 tablespoons cornstarch
1/4 c. water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Cilantro Lime Halibut!

It is really easy to make and doesn't taste fishy AT ALL. It is just fresh, flaky, and fantastic! Plus, it is low fat and healthy too!

2 six ounce fresh halibut filets
salt and pepper to taste
2 cloves garlic, crushed
½ cup white wine or chicken stock
1 tablespoon fresh cilantro, chopped
juice of 1 lime
1 teaspoon lime zest
2 tablespoons olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each. Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

This little girl loves her some Corn on the Cob!

Hawaiian Beef Teryiaki

1 can pineapple chunks with juice (15 oz.)
1 c. soy sauce
3/4 c. brown sugar
2 cloves garlic, minced
1 tsp. minced ginger
1 Lb. beef sirloin, cut in 1 inch cubes

Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate. Add beef to remaining sauce and marinate, covered and refrigerated overnight (better yet, seal the marinade and beef in a large Ziploc bag and place in a bowl, then place in the fridge-- either way works). Thread beef onto skewers. Discard leftover marinade. Broil or grill about 8-10 minutes, turning once, until beef is cooked. Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple). We also had corn on the cob! So amazing!

We don't have a grill, so I just Broiled both the meat and the Pineapple! (the pic of the pineapple is not my own!) And they both turned out so wonderful! Spencer said it was his favorite meal so far!

And of course, Cupcakes for dessert! Emma wanted Orange frosting, so that is what she got!

Roasted Rotisserie Chicken

Sometimes you just have to let someone else do the cooking for you!
Tonight is the adult session of our Stake Conference and Spencer had to go to the Priesthood session first... So in the state of panic to find something to eat quickly and that wasn't forzen, I ran to the grocery store and picked up one of these Roasted Rotisserie Chicken! My mom loves them , but we have never tried it!
It isn't frozen, they are fresh and hot when you pick them up! I got this a a store called Meijer out here in Michigan, but you can get them at Walmart too, or probably any grocery store! They are in the front of the store, by the bakery and fresh meat section!
They really are good and all you have to do is have a salad and dessert to go with! Spencer just took parts of it with him in a tupperware container!
Yeah...Dinner is done! and Tommorrow we can start cooking again!

Lasagna

Wonderful, so good, Lasagna!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Layer;

Sauce, noodles, chesse, sauce, noodles, cheese & rest of sauce!

Bake at 350 Degrees for 1 hr.

Then sprinkle the 2 cup mosserella cheese on top!

Honey Mustard Salmon

ingredients

1 tbsp. unsalted butter

1 tbsp. brown sugar

2 tbsp. dijon mustard

1 tbsp. honey

1 tbsp. low-sodium soy sauce

1 tbsp. olive oil

2-4 fillets of salmon

directions

heat the oven to 400 degrees. combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. stir in mustard, honey, and soy sauce. heat the tbsp. olive oil in an ovenproof skillet over high heat.

season the fillets with salt and pepper and add them to the pan.

cook them until browned on one side, about 3-4 minutes.

then flip them, brush on half the honey mustard, and

place the pan in the oven. bake until the salmon is firm and flakes easily (but before white

solids begin to form on the surface), about 5 minutes.

remove the fillets from the oven and brush them with more honey mustard.

This is SUPER Good! I don't normally like fish...but this wasn't "Fishy" tasting at all and Spencer loved it and Emma loved it...Big HIT!

Cravin' Me Some Cafe Rio!

Cafe Rio Cilantro Rice

2 c. white rice

4 c. water

4 chicken bouillon cubes

1 tsp. cumin

2 cloves garlic, minced

6 green onions, chopped

6 sprigs cilantro, chopped

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

Cafe Rio Lime Chicken

7-8 chicken breasts

2 Rotel-brand diced tomatoes/green chilis

1 tsp. pepper

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic salt

1 tsp. cayenne pepper

1 dash tobasco

lime juice

-Cook everything together in the crock pot.

When done, shred chicken and add lime juice to taste

Cilantro Tomatillo Dressing

4 Tomatillos (throw away the outer peel and quarter)

1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
pinch of Red Pepper Flakes
1 bunch of cilantro, washed and stems discarded
1 Lime