Chocolate Syrup

I let my kids drink chocolate milk on a daily basis.  I've gotten better in that I only let them have one cup of it a day now, but it used to be with nearly every meal!  I've made homemade Honey Mustard Dressing from scratch now (it's also a daily staple) trying to change out all that high fructose, preservative stuff in out diets and am committed to this recipe too as our new Hershey's substitute.  I actually like it better anyway, so yay! I double the recipe and it actually lasts for a few weeks; since it's richer you don't need to use as much.  Also great on ice cream!

Chocolate Syrup
Annie's Eats

INGREDIENTS

• 1¼ cups sugar
• 1 cup unsweetened cocoa powder
• 1 cup water

• ¼ tsp. salt
• 2 tsp. vanilla extract

DIRECTIONS

• In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any clumps.  Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.  Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in the vanilla.  Store in the refrigerator.

Chicken Chimichangas

We've been making these for a while now and they are a hit every time.


Chicken Chimi's
Leah Matthews

6-8 flour tortillas
oil
3-4 chicken breasts, cooked and shredded
1 8oz package cream cheese
1 7 oz can chopped green chills
2 cups cheddar or colby jack, grated
1 can green enchilada sauce

Mix chicken, cream cheese, chills and cheese together; I find it easier to just squish it altogether with my hand.  Fill each tortilla with about 1/3 cup mix and roll up into a burrito with both ends closed.  Heat about an inch deep of oil in  frying pan to medium heat.  With tongs, place chime's in the oil until bottom side is golden and crispy.  Turn over and repeat until all the way done.  Heat enchilada sauce and poor over the tops for serving.  Serve with sour cream, black beans and romaine lettuce.  Mmmm.

Classic Pot Roast

Classic Pot Roast
Breakfast, Lunch + Dinner

3-4 pound chuck roast (depending on the size of your crock pot)
3 non baking potatoes (I really prefer the creaminess of yukon gold)
Half a red onion
1 cup baby carrots
Big handful of green beans, stems cut off
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon season salt

Place roast on bottom of crockpot and season with season salt.  Add veggies over top and sprinkle remaining seasonings over top.  Heat on high for 4hrs or low for 6hrs or, if your crockpot is retarded like mine, heat on low for an hour then turn to warm for 5 hours, or whatever!  It's sooo good though, so make it! And then turn your leftover meat into amazing beef sandwiches the next day: french rolls, mayo, A-1 and provolone = lick your fingers good.

Baked Fish over Greek Orzo

I had this bookmarked for a while and then when my sis-in-law tried it with rave reviews I put it right on the menu.  Loved the greek flavors and the lightness of this meal.  This kids enjoyed it too.  It has become a real favorite!

Baked Fish over Greek Orzo
adapted from Annie's Eats

Yield: 6 servings

INGREDIENTS

8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)

For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste

Preheat oven to recommended temperature on the back of the frozen tilapia bag.

Bring a medium pot of water to boil.  Add the orzo to the pot and cook until a few minutes shy of al dente.  

Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl.  Drain the orzo in a fine strainer.  Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed.  Season to taste with salt and pepper.

To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes.  Season with salt and pepper.  Mix until well combined.

Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges.  Serve immediately.

Sour Cream Enchiladas

These are a menu staple.  We love to serve them with a fried egg on top, El Paso TX style.

Sour Cream Enchiladas
The Pioneer Woman

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

Mels' Kitchen Cafe

*Serves 8

3 medium zucchini, chopped into bite-size pieces

4 medium tomatoes, chopped into bite-size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)

2 tablespoons butter

1 medium onion, chopped

¼ cup flour

1 teaspoon salt

1/4 teaspoon pepper

3 cups low-sodium chicken broth

1 teaspoon lemon juice

1 (12 oz.) can evaporated milk (can use fat-free or low-fat)

1 ½ cups frozen or fresh corn kernels

1/4 cup freshly grated Parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

BBQ Chicken Salad w/ Creamy BBQ Cilantro Lime Dressing

Mel's Kitchen Cafe

Chicken and Salad:
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

DIRECTIONS:
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source: salad from Mel’s Kitchen Cafe, dressing inspired by El Pollo Loco’s Creamy Cilantro Dressing