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

Sweet and Sour Meatballs or Jelly Meatballs

I think everyone probably already has this recipe; it's a potluck staple.  But, since I don't have it here and it's yummy and super quick, here ya go!

Sweet and Sour Meatballs or Jelly Meatballs
Our Best Bites

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz.  I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs or cocktail sausages and set temperature to low.  Cook for 2-5 hours on low.  Serve with toothpicks.

Grilled Fish Tacos Honey Lime Marinade

This marinade is so delicious and also subtle.  We've made it several times this summer and unless I find something better, will be our go to fish taco recipe.

Grilled Fish Tacos Honey Lime Marinade
allrecipes: mabcat

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks       * I've used my whole 2lb bag of tilapia and felt that the marinade stretched that far with no problem.

Whisk all of the marinade ingredients in a bowl, then pour into a ziploc bag or  casserole dish.  

Add fish chunks and coat all pieces well.  Cover and refrigerate 6-8 hours or even overnight.  

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.  Remove fish from marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9-15 minutes.

Serve in soft corn tortillas with shredded cabbage or lettuce, tomatoes, cilantro and fresh squeezed limes.  We also love to add one of our fish taco sauces- the Lone Star Taqueria Cilantro Jalepeno Mayo or this one

Turkey Pesto Ciabatta Sandwich

I love this sandwich.  We've had it for dinner three times since I found this recipe and I could probably just eat it everyday and be happy. So. Good.

Turkey Pesto Ciabatta Sandwich
adapted from Jamie Cooks it Up

5 square ciabatta rolls ( I really love the Wal-Mart bakery ones)
1/2 cup mayo
1/3 cup pesto
1 lb sliced deli turkey (get the good stuff)
1 lrg tomato
1/2 red onion
fresh spinach leaves
5 slices provolone cheese

Slice ciabatta's in half and lay them out on a large cookie sheet.  Mix mayo and pesto together in a dish and spread over each half bread.  Layer tomato, onion and spinach on one half and top with one slice cheese.  Layer turkey on other half.  Bake on center rack of oven at 400 degrees for about 10 minutes.  Turn broiler on and broil for ~2 minutes until cheese is slightly golden and bubbly.  remove from oven and let cool for a couple minutes then put then join the meat half to the veggie half and enjoy.  We serve these with fruit, fresh veggies or sweet potato fries.  Seriously delightful.

Italian Nachos

Oh my goodness, these are so good!  We had these for the first time as a starter at Carino's Italian restaurant about 4 years ago and fell in love.  I knew if I could just figure out what they used for their chips (since the weren't typical nacho tortilla chips) I could totally recreate this at home.  After searching for copycat recipes I concluded that wonton wrappers would do the trick. They worked perfectly and this is now one of our very favorites meals.  The flavors all combine so perfectly that all you can think about while you're chewing is your next bite.  And, even though the chips do get soggy, the leftovers are still just as tasty.

Italian Nacho's
Leah Matthews

Wonton Wrappers, cut in half diagonally forming triangles ( we use about 3/4 package for 4-6people)

Vegetable oil

16 oz jar alfredo sauce, heated (we prefer 

shredded mozzarella cheese

fresh, shredded parmesan cheese

Toppings:

jalepenos

banana peppers

sliced olives

roma tomatoes, diced

grilled chicken slices (I used the pre cooked Tyson kind you can buy in a package for salads)

cooked italian sausage

In a frying pan pour oil 2-3 inches deep and heat on med-high.  When oil is hot put in 3-4 wonton triangles at a time and turn them over in oil with tongs.  Being so thin, these literally only take about 3-5 seconds to get crispy so be careful.  Remove onto paper towel lined plate when light golden. 

Spread chips onto a cookie sheet in close to one layer and sprinkle toppings all over top.  Wait until the end to drizzle the warmed alfredo sauce over toppings * if you put it on first it will make the chips soggy by they time you're ready to eat them. Finally sprinkle cheeses over top.  Set oven to broil with rack in the center.  Put nachos in broiler only long enough for cheese to melt.  

Serve immediatley!

California Zucchini Bake

When I first moved out of the house and into the great big world of adults, my biggest brother and his wife took me in while I searched for my first job (Hogi Yogi) and went to school (BYU) = could it be any more cliche? And while we're at it, yes I met my husband at "the Y" too.  Anyway, my sis-in-law Crystal had some yummy recipes in her arsenal that were quick, easy and fed a family.  And, since that's the phase I am in nowadays I've been grateful to have such recipes to pull out.  We've always enjoyed this one plus it has veggies!  Serve it as a side or main entree with a green salad.

California Zucchini Bake
Crystal Hill          Serves 6-8

3 cups cooked rice
1 lb ground beef or turkey
2 zucchini, thinly sliced
1/4 cup green onion, sliced
2 tsp salt
1/4 tsp garlic powder
2 Tbs chili powder
1 cup sour cream
2 cups Monterrey jack cheese, grated
4 roma tomatoes, diced

Cook rice.  While rice is cooking, get out a big skillet (like wok size) and brown beef with zucchini on medium heat until both are cooked and zucchini is soft, might need to cover for a few minutes to steam zucchini.  Add in green onion and seasonings and mix well.  Add cooked rice and mix up until rice is fully seasoned and incorporated.  Mix in sour cream then pour into 9 x 13 dish.  Sprinkle cheese and then tomatoes over top.  Bake at 350 for 20-25 minutes.

Allspice Meatball Stew

My mother-in-law Sheri made this for us one winter vacation and it just made the kitchen smell the way it should smell on a cloudy, rainy or snowy day.  But, since it is so good we make it any season of the year.

Allspice Meatball Stew
Sheri Armendariz

1 lb. frozen meatballs

2 cans green beans, drained (the Italian ones are good)

1/2 lb. baby carrots, cut in half

1 can diced tomatoes

2 cans (about 4 cups) beef broth

1 tsp. cinnamon

1 tsp. allspice

cooked rice
salt & pepper to taste

Mix all ingredients in large pot. Bring to boil. Reduce heat and cover, simmer for 25-30 minutes, or until carrots are tender. Serve over rice.

Chicken and Wild Rice Soup

I received this recipe from one of the ladies that I serve with in our church's Relief Society women's activity committee.  We made it for one of our activities and it was so good!  I accidentally boiled the rice too long and all of the broth disappeared; thankfully I had a 32 ox box of broth in my pantry so I just poured that in and added some water to it to make up the difference and lessen the saltiness.  Even with this mishap (or, who knows, maybe because of) this soup was so delicious.  I have another chicken and rice soup recipe on here that I made in the fall, and it was good too, but this one might be the close winner.  Though, that could be because I'm a sucker for a creamy soup.

Chicken and Wild Rice Soup

1 (49.5oz) can of chicken broth (6 cups)

1 lb chicken breast, diced

½ cup uncooked wild rice

½ cup uncooked brown rice

½ lrg onion, finely diced

2 carrots, grated

2 ribs celery, finely diced

¼ cup sliced almonds (can substitute with diced water chestnuts)

¼ cup butter

½ cup flour   

1 cup half & half

-Cook chicken and dice it.

-Boil broth & rices in a large pot.  Watch for the rice to split and curl, about 45 minutes.  In the meantime prepare the vegetables- grating, dicing, etc…

-In a large skillet sauté in butter, onion, carrots, celery and almonds until onions are translucent.  Then stir in and evenly coat veggies with flour.  Do not let the flour brown.

-Slowly blend the diced chicken and veggies into the pot of broth & rice, stirring constantly.  Let simmer for about10 minutes.

-Add salt & pepper to taste.

-Slowly add the half & half stirring constantly so it doesn’t curdle.

-Reheat the entire mixture, but do not boil again.

-Optional: Garnish with grated cheddar cheese and sliced almonds.

Asparagus Stuffed Chicken Breasts

I saw these in  a grocery store  and wanted to try to make them myself at home for our Easter dinner.  They turned out sooo good.  Jon was complementing every bite.  Once you figure out the chicken pocket method ( I use this when making Chicken Cordon Bleu as well) this is actually a really easy dish, but comes out so impressive and delicious.  Sine i was only feeding our small family I made three breasts, but this could probably be stretched to four, just cut up more asparagus.  SInce I just kind of made this up as I went, feel free to make any adjustments to your own taste.  I think it would be good to add fresh diced tomato or sun dried tomatoes to the stuffing as well.

Asparagus Stuffed Chicken Breasts
Leah Matthews

Serves 3-4

Ingredients:

6 stalks asparagus, cut in half (washed and ends cut off)
3  boneless chicken breasts, thawed
4oz cream cheese, room temp
1/2 tsp minced garlic
2-3 Tbs fresh grated Parmesan cheese
seasoned bread crumbs
margarine
salt & pepper

Preheat oven to 450 degrees.

In a small bowl, mix together cream cheese, Parmesan cheese and garlic. Set aside.

Take a chicken breast and a  large, sharp knife; I use my chef's knife.  Starting in the thickest part of the breast, cut through making a pocket carefully edging the knife deeper through and widening the sides without cutting through the sides or bottom.  I am terrible at explaining this!  Essentially you are making a pocket i the chicken to stuff the yummy things into.  The bigger the pocket (w/out cutting through) the better so that you will have the stuffing in each bite when it is baked.  I don't seal the end, but you can use tooth picks to do this if you want.

Now, take a third of the cream cheese mix and stuff it into the chicken pocket with your hand trying to spread it out as evenly as possible.  Then stuff in four of the raw asparagus halves.  Repeat with each chicken breast.

Place them in a greased baking dish.  Sprinkle with salt and pepper, then bread crumbs.  Place a dollop of margarine on top of each.

Bake, uncovered for 20-25 minutes.  Some of the sauce will have spilled out, just spoon this over the top of the chicken when serving.

The Turkey

I started seeing this recipe quit a few times in the food blogging world.  Originally aired on an Alton brown Food Network show, I took the recipe from Annie's Eats.  It was perfect.  The turkey was the moistest I think I've had and there was the subtlest hint of apple and onion in each bite.  So good, we'll probably just use this method and recipe from here on out.  Unless, of course, Jon opts to fry a turkey again like we did last year.  That turned out yummy as well.  So here are both versions.

Roast Turkey

Ingredients:

1 (14-16 lb.) fresh turkey*  (we used a frozen one and it wasn't overly salty at all)

For the brine:

1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 tbsp. black peppercorns

1½ tsp. allspice berries (we omitted and used a teaspoon ground allspice instead)

1½ tsp. choppe candied ginger (also omitted)

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

½ onion, sliced

1 cinnamon stick 9we just used ground cinnamon this time)

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions:

To prepare the brine, combine the salt, brown sugar, vegetable stock, peppercorns, allspice and ginger in a large stockpot over medium-high heat.  Bring to a boil, stirring occasionally to dissolve the solids.  Remove from the heat, cool to room temperature, and then refrigerate until ready to use.

The night before you plan to serve the turkey, combine the brine and ice water in a 5 gallon bucket (or larger for a bigger bird).  Place the thawed turkey (innards removed) breast side down in the brine.  If necessary, weigh down the bird so it is fully immersed.  Cover and refrigerate or set in a cool area for 8-16 hours, turning once halfway through brining.

Preheat the oven to 500˚ F.  Remove the bird from the brine and rinse inside and out with cold water.  Discard the brine.  (Be sure to clean out your sink well after this step!)

Place the bird on the wire rack inside a roasting pan.  Pat dry with paper towels.

Combine the apple, onion, cinnamon stick and  1 cup water in a microwave safe bowl.  Microwave on high for 5 minutes.  Add the steeped aromatics to the cavity of the turkey along with the rosemary and sage.  Tuck the wings underneath the bird and brush the skin liberally with canola oil.

Roast the turkey on the lowest rack of the oven at 500˚ F for 30 minutes.  Insert a probe thermometer into the thickest part of the breast and lower the oven temperature to 350˚ F.  Set the thermometer alarm, if available, for 161˚ F.  (A 14-16 lb. bird will take about 2-2½ hours.)  Let the turkey rest, loosely covered with foil for 15 minutes before carving and serving.

*You can certainly make a larger turkey with this recipe.  It will obviously take longer to cook through, and an instant-read thermometer is absolutely essential for knowing when the bird is properly cooked.  You also could use a frozen turkey, but I wouldn’t recommend it.  For one thing, many frozen turkeys are injected with a salt-laden preservative that will cause your bird to be overly salted after brining.  And plus, it’s Thanksgiving!  Go for the best quality ingredients available – fresh tastes better.  If using frozen, thaw in the refrigerator 2-3 days before roasting.

Fried Turkey

How to deep fry a turkey instructions here.

Deep Fried Turkey Marinade

allrecipes.com

Ingredients

• 1 (16 ounce) bottle Italian dressing
• 1/2 cup cayenne pepper
• 1/2 cup black pepper
• 1 cup Creole seasoning (Tony Chachere's is popular)
• 2 tablespoons garlic powder

Directions

1. In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub and inject over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.