2-3 boneless, skinless chicken breasts, cubed
3-4 limes, squeezed
1 can black beans
Shredded cheddar cheese
Rice (We like to use Cilantro Rice (recipe below))
Preheat oven to 350 degrees. Brown chicken in 2 Tbls. oil until 1/2 way cooked. Pour in lime juice and continue browning until chicken is fully cooked. Cook tortilla in a little bit of butter in a skillet, until lightly browned on both sides. Top 1 tortilla with black beans, rice, chicken, and cheese. Cover with a second tortilla. Bake at 350 until cheese melts. For a crisp tortilla brush with water before baking. Garnish with your favorite toppings. (Salsa, Sour Cream, Olives, Tomatoes, Avocados, Ranch Dressing etc.)
2 cups water
2 chicken bullion cubes
1/2 Tbls. Cumin
1 Garlic Clove
3 chopped green onions
1/2 Tbls. Butter
3 sprigs Cilantro Chopped
1 c. Regular Rice
Heat water. Add all of the ingredients ending with the rice. Heat for about 20 minutes or until the rice is cooked thoroughly.
Thursday, March 26, 2009
2-3 boneless, skinless chicken breasts, cubed
Thursday, March 19, 2009
I received this wonderful recipe from Kerri in Price( I worked in the pre-school with her at the college)
Roll chicken pieces in an egg mixture. Then dip in 1/2 flour to 1/2 cornstarch mixture.
Deep fry until golden brown.
Put cooked chicken into a shallow pan and pour the sweet and sour sauce over the top.
SWEET & SOUR SAUCE:
3/4 c. sugar
1/2 c. vinegar
1/4 c. chicken broth
4 Tbls. Ketchup
1 Tbls. Soy Sauce
Bake for 45 minutes at 350 degrees.
I know this isn't a very detailed recipe. When I make this I usually use about 1 lb. of chicken strips. Then I mix a few eggs in a bowl and dip the chicken in it. Roll it in the flour and cornstarch mixture, and then follow the rest of the directions.
I've had many sweet and sour chicken recipes, but I must say this is my favorite one of all times!
Wednesday, March 18, 2009
1 large head of romaine lettuce
1 purple onion
2 cans mandarin oranges
2 Tbls. orange juice concentrate
2 Tbls. Sugar
2 Tbls. Italian dressing mix
1/2 c. oil
1 Tbls. wine vinegar
1 Tbls. grated orange peel
3 Tbls. sugar
4 oz. slivered almonds
Tear lettuce into bit size pieces, place in a large salad bowl. Slice onions and add to salad. Drain mandarin oranges and place in salad bowl. Toss gently. Cover tightly and refrigerate. Place sugar in small saucepan. Cook over medium heat; stir sugar until it liquifies or is dissolved. Add almonds and coat. Separate almonds and place on cookie sheet until dried. Mix all ingredients for dressing, mixing thoroughly. When ready to serve, top with almonds and dressing.
2 cups buttermilk pancake mix
1/2 cup quick cooking oats (we use 2 packets instant blueberries and cream oatmeal)
3 Tbls. sugar
1 1/2 c. milk
1 Tbls. vegetable oil
1 c. fresh or frozen blueberries
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's directions.
These are really good with fresh cut strawberries, blueberry syrup and whip cream on top! Yum!
Friday, March 13, 2009
2 cups whipping cream
2 cups milk
2 cups cook medium grain rice (It's a great way to use leftover rice)
1 cup granulated sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Plus your favorite add in (Raisins, Cinnamon & sugar, Nutmeg, Raspberries, Coconut etc.)
Pour 1 c. whipping cream & 2 cups milk as well as the cooked rice, sugar, & salt in pot. Stir at medium heat with a wooden spoon constantly until the mixture thickens (It will take a while..about 44-55 minutes). After the mixture has thickened turn off the heat.
In a separate bowl add egg that has been whipped with a fork and acclimated to room temperature. Slowly add a Tablespoon at a time of the thickened pudding to the whipped egg while whisking to bring the egg to the pudding temperature. Add the egg to the pudding and fully incorporate. Then add the final cup of cream, the vanilla, & your favorite topping to the mixture (we especially like raisins with cinnamon, and nutmeg.)
Transfer the pudding into a large bowl. Cover pudding immediately with plastic wrap to prevent a skin from forming. Serve warm or cold.
We love rice pudding. We think this is the most naughty and fattening rice pudding recipe out there, but I must say...well worth the extra pounds!
1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta
In a large bowl (I added everything into the kitchen aid and left it do the work for me), combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Saturday, March 7, 2009
1 Tbls. butter
1 chopped onion
Saute until onion is tender
Cook 8 oz. corkscrew pasta in 3 c. water
Add 6 chicken bouillon cubes
3 c. steamed broccoli
6 c. milk
3/4 of a 2 lb. block of Velveeta cheese
Stir well. Heat thoroughly. DO NOT BOIL, it will curdle.
I was given this recipe to me by a friend who always made the best food. She said this was a pampered chef recipe.
It's a twist to the normal everyday broccoli and cheese soup. Enjoy!
2 large eggs
2 cups sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 cups peeled and diced apples
Optional: 1 c. chopped walnuts
1 (3 oz) pkg. cream cheese, softened
3 Tbls. butter, softened
Pinch of salt
1/2 tsp. vanilla
1 1/2 confectioner's sugar
Preheat the oven to 350 degrees. Grease and flour a 13 x 9 " baking pan. Set aside.
For the cake, in a large bowl beat the eggs until light and fluffy. Gradually add the sugar, oil, and vanilla. Add the flour, salt, baking soda, cinnamon, and nutmeg. (The batter will be stiff.) Stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake 40 minutes. Cool in the pan 15 minutes. Remove from the pan and place on a serving plate.
For the icing, combine the cream cheese, butter, salt, vanilla, and confectioners' sugar in a medium bowl. Beat with an electric mixer until smooth. Frost the cooled cake.